Freshly made from scratch
Our simple recipes that pack a punch!
Fill your boots with the good stuff!
Each week we add a tried and tested recipe that we've made at home, in our own busy kitchen, with the added fun and games that kids and pets bring!
We don't set out to count calories, but each meal is nutritionally balanced and made from raw single ingredients that are easy to find in your local supermarket. With a big family to feed we try to keep the cost down too!
Our recipes are really versatile and you can easily replace and change ingredients to your own preferences and taste.
Super Healthy Bolognese
I love the changing colours this time of year brings! It makes me think of bright, colourful, fresh ingredients full of flavour and depth.
There's still a hint of sunshine reminding us that summer flavours are still in reach, so I'm going to share my all time favourite meal to cook, it's full of colour and flavour...and of course, it's a super healthy version.
This recipe is a batch version so you can either store your prepared bolognese in the fridge for another meal in the week, or freeze into handy batches to pull out when you're limited for time or end up with an after school houseful! I've also made it friendly for fussy eaters by finely chopping the veg, then letting it melt away until its soft and goes undetected! Any veg you don't like just simply leave out or swap for another veg!
Ingredients: meat and veg
Olive oil
500g beef mince
500g pork mince
2 large onions finely diced
2 sticks celery finely chopped
4 cloves garlic crushed
1 large carrot finely chopped
1 courgette finely chopped
1 red, 1 green pepper finely diced
200g button mushrooms finely sliced
Ingredients: herbs, spices and stock.
2 teaspoons dried oregano
1 teaspoon dried rosemary
sea salt
cracked black pepper
1 teaspoon paprika
1 beef stock cube
1 ham stock cube (if available)
2 tins chopped tomatoes (plus 2 tins of water)
1 tablespoon tomato puree
1 tablespoon balsamic or red wine vinegar
Spaghetti cooked according to pack instructions.
Parmesan to serve.
Method:
Place a large saucepan on a medium heat and add 2 tablespoons olive oil.
Add onions, garlic and pinch of salt and cook until onions have softened slightly. Now add all the veg and stir occasionally until softened (about 15 mins).
If you have fussy eaters you can squash the veg with a masher, otherwise leave it as it is!
Add the minced beef and pork, turn the heat up to high and give a good stir breaking up any clumps of meat. Mix in the dried oregano and rosemary.
Add the tinned tomatoes and balsamic vinegar and mix well. Let it start to bubble for a few minutes.
Add the water and stock cubes, and a pinch of salt and pepper. Turn the heat down to low, place the lid on and allow to simmer for about an hour, stirring occasionally.
Cook your spaghetti (we use brown spaghetti) Remove the lid from the bolognese to allow to thicken while your pasta cooks.
Delizioso!
Tuscan Salmon
Tuscan salmon is a rich, creamy dish. You can replace the salmon with chicken if you prefer, or replace the meat/fish with Mediterranean veg such as aubergines, courgettes and sun dried tomatoes.
To serve 4
Ingredients:
4 fresh salmon fillets (or your replacement)
Drizzle of olive oil
2 garlic cloves, crushed
250g cherry tomatoes (the riper the better!)
Bunch fresh parsley (curly or flat)
Teaspoon dried thyme
Teaspoon dried oregano
300ml double cream (reduced fat if preferred)
Squeeze of lemon juice (about 1 table spoon)
150g finely grated parmesan
150g fresh or frozen spinach
sea salt and cracked black pepper
Method:
Heat the oil in a large heavy duty frying pan over a medium-high heat. Season the salmon with salt and pepper then lay into the pan skin side down. Fry for 5 minutes until skin is crisp.
Gently turn the salmon and fry the other side for 2-3 minutes, or until just under cooked. Remove salmon from the pan (be careful, it easily breaks)
Add the crushed garlic, cherry tomatoes, chopped parsley and another pinch of salt and pepper to the pan. Give a little stir and turn the heat down to medium. Let the tomatoes start to soften and burst.
Turn the heat down to low, add the cream and give a gentle stir.
Add the thyme, oregano and lemon juice and stir gently. Add the parmesan and give another gentle stir.
Add the spinach and let it wilt (this won't take long!) Gently fold the spinach into the sauce.
Return the salmon skin side down to the pan and let it reheat for 2-3 mins.
(if you opted for the aubergine and courgette you can half them down the centre, drizzle with olive oil, season with salt and pepper, then either air fry or bake prior to adding to the sauce)
Bon apetit!
Serve with your choice of fresh vegetables, or pasta. Tender stem broccoli, asparagus and new potatoes make a delicious accompaniment!
While the sun is shining lets go for a Greek theme! Try this simple and delicious grilled chicken.
Marinated Greek Chicken...
...Served with a zesty Greek salad
This easy to make tasty dish can be put together super quick, yet it has a real wow factor with its bright colours and zingy flavours. A real family favourite in our home! As always, its really easy to substitute any ingredients that you'd like to change.
To serve 4
Ingredients:
4 skinless chicken breasts
250g Greek yogurt (fat free if preferred)
2 garlic cloves, crushed
Pinch sea salt
Pinch cracked black pepper
Squeeze of lemon juice
Teaspoon dried oregano
1/2 teaspoon cumin
1/2 teaspoon turmeric
For the salad:
200g cherry tomatoes halved
150g olives (whichever colour you like!)
Squeeze of lemon juice
1 red onion, diced
1/2 cucumber cut into cubes
1 green pepper, chopped
Packet feta cheese, cubed
Sprig fresh mint (optional)
Teaspoon dried oregano
Olive oil
Pinch of sea salt and black pepper
Method:
Preheat grill to a medium-high heat.
Place the yogurt, salt, pepper, lemon juice,crushed garlic, oregano, cumin and turmeric into a large bowl and mix together. Coat the chicken in the marinade, then leave to one side to marinade.
While the chicken is soaking up those flavours prepare your quick and easy salad.
Place all the chopped ingredients into a bowl, drizzle with a good glug of olive oil, add a squeeze of lemon juice and mix. Add the salt, pepper and oregano and gently mix again until all the ingredients are coated. Top with fresh mint if using.
Now back to the chicken...
Grill the chicken for about 20 mins, turning regularly so that it browns on each side and has that chargrilled look! Make sure the juices run clear and you're ready to serve!
We enjoy ours with a grilled flatbread.
"Nostimos"