Quick Stir Fry Noodles

Hi everyone, I hope you’ve all had a great day.

I made this stir fry after work, it was delicious and quick to prepare. Something super healthy, with lots of vegetables and it was easy to make with minimal effort. I actually planned to eat something else completely different for my dinner and it probably wouldn’t have been as healthy so this was a great choice, filled with one of my favourite vegetables broccoli as well as red cabbage, peas, carrot and sweetcorn. A perfect way to include some of your 5 a day in one meal and support your body with a range of vitamins and minerals.

Recipe: Quick stir fry noodles (serves 1)

Ingredients

1 portion egg noodles

Handful of broccoli, cut into smaller florets

50g red cabbage, finely sliced

1/2 carrot stick, grated

2 tbsp sweetcorn

1 tbsp peas

1/4 vegetable stock cube

1 tsp tomato puree

1 tbsp soy sauce

1/3 tsp brown sugar

Sprinkle of chilli flakes

1 tbsp oil, for frying

Method

  • Prepare all of the vegetables and set them aside. Bring water to boil in a pot, cook the broccoli for 3 minutes and set aside.
  • Next, cook the egg noodles in the same pot according to the packet instructions, for the last 3 minutes add the peas and sweetcorn if frozen. Drain off the water and set aside.
  • Heat the oil in a frying pan, add the carrot, broccoli and red cabbage giving it a good mix. Boil water in a kettle, pour 100ml into a mug and stir in the vegetable stock cube and tomato puree.
  • Add the noodles, sweetcorn and peas to the pan. Pour in the veg stock mixture, soy sauce, sugar and chilli flakes.
  • Cover with a lid for 3-5 minutes depending on how soft you want your vegetables to be.

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Stuffed Conchiglioni Shells

Hey Everyone, thanks for stopping by my blog today!

Today I’m sharing a delicious recipe for all the pasta lovers. When I think of pasta, it’s usually fusilli or spaghetti that comes to mind but pasta shells are a little more sophisticated and give off the impression that you know your way around the kitchen. These stuffed conchiglioni shells are a perfect way to make a basic pasta dish seem impressive without the fuss. I’ve used a mixture of vegetables for the filling but you could also add any meat of your choice. This pasta dish was something I enjoyed making and the end result is pretty filled pasta shells.

I love one dish meals because once the pasta shells have been filled, it goes into the oven and you can sit back and chill whilst you wait for it to cook. This pasta is very filling and full of so much flavour, definitely something to make when hosting friends or family.

Recipe: Stuffed conchiglioni shells (serves 2/3)

Ingredients

1 garlic clove, crushed

1/2 small onion, finely diced

Handful of kale, shredded

1/3 broccoli, diced

1 heaped tbsp of corn

1 heaped tbsp of peas

Pinch of chilli flakes

Pinch of salt

1 tbsp pesto

400g pasta sauce

200ml water

140g pasta shells

50g cheese, grated

Method

  • Preheat the oven to gas mark 6 and set aside a 24cm x 24cm oven dish.
  • Prepare all of the vegetables and put into a bowl, mix in the salt, chilli and pesto.
  • Pour the sauce and and water into the oven dish and mix well.
  • Then, one by one stuff the pasta shells as much as possible and gently place into the sauce. Repeat until the oven dish is full, sprinkle over the grated cheese and cover with foil.
  • Bake in the oven for 50 minutes minimum until the pasta is cooked and serve with a salad.
stuffed-conchiglioni-shells3-1

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Vegetable Medley with Rice

Hello everyone, I hope you are all doing well.

So it’s not long been the new year, 2021 is finally here and many people are starting new diets, eating vegetarian or generally trying to be healthier and this recipe is perfect for any of the above. This meal is easy to make and the white rice can be substituted with a healthier variety such as quinoa or brown rice. I have tried to cut the vegetables quite small in order to reduce the cooking time and maintain the nutritional value. For flavour, I’ve used a bit of garlic powder but you could add any of your favourite seasonings.

The broccoli provides the body with high sources of protein and fibre which are beneficial to the body. The red cabbage contains potassium which helps to keep the heart healthy. This is a fairly nutritious meal and would be even healthier if eaten with brown rice or quinoa.

Recipe: Vegetable Medley (serves 1)

Ingredients

60g – 90g uncooked rice

1 small carrot, grated

Handful of broccoli, cut small

Handful of red cabbage, finely sliced

1 tbsp oil, for frying

Pinch of salt, pepper, garlic powder and sugar

100ml water

Method

  • Firstly cook the rice on a gentle simmer until all of the water is absorbed and the rice grains are fluffy and cooked.
  • Heat the oil in a pot and in the meantime, wash and slice the vegetables.
  • Once the oil is hot add the vegetables and sprinkle over the salt, pepper, garlic and sugar. Leave to sauté for 3-4 minutes.
  • Check the rice and add the water to the vegetables, give it a final stir and cover with a lid.
  • Once both the vegetables and rice is cooked, serve and enjoy!

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Broccoli and Onion Pizza

Hello everyone, thanks for checking out my blog.

Today’s post is all about pizza and this recipe feature’s broccoli and onion. Broccoli is one of my favourite vegetables because it is quite versatile and can be eaten with most things. It tasted so good on this pizza and had a slight bite. Pizza is such a great meal to make because once you’ve made the base you can customize the toppings depending on everybody’s taste.

Recipe: Broccoli and Onion Pizza (makes 2 trays)

Ingredients for pizza base

500ml strong bread flour

Pinch of salt

7g dried yeast

3g dried oregano

3g dried basil

2 tbsp oil

285ml warm water

Toppings

Tomato sauce

Tuna

Sweetcorn

Broccoli

Onion

Spring Onion

Mature cheese

Method

  • First thing is to make the base, add the flour, herbs, salt and yeast to a large bowl and gently pour in the warm water and oil mixing with the other hands.
  • Bring together to form a soft dough and knead for 5-10 minutes.
  • Leave to rise in a bowl for at least an hour.
  • Once risen, preheat the oven to gas mark 5 and lightly oil 2 oven trays.

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Spicy Prawns, Rice & Broccoli

Hello everyone, thanks for stopping by my blog. The recipe today mostly focuses on the ingredients used for cooking the prawns. This has definitely got to be one of my favourite meals, I LOVE LOVE LOVE prawns, rice and broccoli!! It’s a nice meal to make and easy to prepare, I would advise preparing the broccoli and putting it into a pot ready to be cooked, then prepare your rice how ever you like and lastly the prawns. This meal tastes delicious, full of flavour with a spicy kick.

Recipe: Spicy Prawns (serves 2)

Ingredients

1 tsp oil

1/2 spring onion – finely sliced

1/2 vegetable stock cube

300ml hot water

1 tsp curry powder

Pinch of chilli powder

1 tsp brown sugar

1 tsp chilli sauce

1/2 tsp plain flour

Handful of sweetcorn

Sprinkle of garden peas

200g prawns

Method

  • Heat the oil a pan and add the spring onion. Mix 1/2 a stock cube and 300ml hot water together then pour into the pan.
  • Add the curry powder, chilli powder, sugar, chilli sauce and flour to the pan. Mix well and cover with a lid for 5 minutes to thicken.
  • Add the sweetcorn and peas to the pan and cover again for a further 3 minutes.
  • Once the sauce has thickened, add the prawns and cover again for 2 minutes until the prawns are cooked through.

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