All posts filed under: Larder love

My 20 min after work Korean dinner

Last few weeks were extremely busy for me, which resulted in having almost no time for cooking. In a way it was good as I had an opportunity to get creative and improvise on a speedy after work  dinner options. Here is what I came up with: Taking just 20 minutes from kitchen to plate, this Korean-style 4 dish-dinner makes a perfect healthy midweek meal. Delicious tuna pancakes are served with rice and lightly stir-fried courgette with a tangy lettuce & scallion salad on the side. Prepare to be amazed! My 20 min after work Korean dinner   / Serves 2 Preparation + cooking time: 10 min Tuna pancakes (Chamchijeon,참치전) We would need: 1 can of tuna, drained 3 tbsp of onion, chopped 1 garlic clove, minced 1 free-range egg a pinch of sea salt a pinch of ground black pepper 1 tsp of roasted sesame seed oil 1 tbsp of flour 1-2 tbsp of canola oil, for frying DIRECTIONS: In a large mixing bowl combine all ingredients and mix well together. Place a non-stick frying pan over medium-high heat and pour 1-2 …

Food cupboard spicy bean soup

This hearty, delicious warming soup uses some basic food cupboard ingredients and comes together very easily, which makes it perfect for chilly winter days. Keep the winter out and warmth in with this spicy & flavoursome bowl of soup. Preparation + cooking time: 45-50 min / Serves 2 / Veg-friendly We would need: Olive oil 1 onion, finely sliced 1 carrot, sliced 1 big potato, diced 1/3 of celery stick, chopped 2-3 garlic cloves, minced 1 red bell pepper, chopped 1 x 400 g can of chopped tomatoes 6 cups of vegetable stock Sea salt & freshly ground pepper 1 tbsp. of sweet paprika 1 pinch of dried red chilli 2 bay leaf 2 tsp. of chopped fresh parsley or ½ dried 1 x 400 g can of red kidney beans, drained and rinsed DIRECTIONS: Heat the oil in a large, heavy-based saucepan and when hot, add onion and carrot. Stir in diced potato, celery, garlic and red bell pepper. Cook, stirring occasionally, for 2-3 minutes. Tin in the tomatoes and add the stock. Season with salt & pepper. Sprinkle in sweet paprika and a pinch of dried …

Rachel’s cream of tomato soup with crunchy lemon chickpeas

This quick & simple recipe comes from Rachel Khoo’s latest cookbook “Rachel Khoo’s Kitchen Notebook”. The soup celebrates the simplicity of ingredients and transforms them into a luxurious lunch meal. Yet another proof that you can make a fuss free dinner from basic food cupboard ingredients. This silky textured tomato soup with roasted garlic and a splash of cream, topped with baked lemony chickpeas for additional crunch, is sincerely brilliant. Would definitely cook again. Preparation + cooking time: 50 – 60 minutes / Serves 2 / Veg-friendly We would need: 1 x 210 g tin of chickpeas, drained and rinsed 1/2 unwaxed lemon, sliced 3 cloves of garlic, unpeeled 1 tbsp of rapeseed oil sea salt 1 x 400 g tin of good-quality chopped tomatoes 250 ml of vegetable stock 1 tbp of sugar 1 tbsp of red wine vinegar freshly ground pepper 100 ml single cream DIRECTIONS: Preheat the oven to Gas mark 4/ 350°F/ 180 °C. Toss the chickpeas, lemon and garlic in the oil and place on a baking tray. Sprinkle with salt and …