When my OH started asking at breakfast time (before I had even had my first cup of tea – very brave of him), what I was planning to do for dinner that night, I knew I would need some assistance. I have reached the stage now of repeating the same meals again and again, the old favourites like shepherds pie, pasta bake, fish fingers etc. It is a cop out as I know there is a chance the kids will eat it, but also they are quick and easy to prepare. Don’t get me wrong, I have plenty of cook books, love reading them and saying ‘one day, I will make ….’, but ‘one day’ just never seems to arrives. So, when I spotted Spoonfed Suppers I was absolutely over the moon.
The brainchild behind this fantastic idea is Candy and she sends out a delicious and super simple recipe idea by email which give you all the inspiration you need. Not only that, but she also sends an email with your weekly shopping list for the recipes she will send and a menu! There is a list of store cupboard bits and bobs too, so you can be all prepared.
Its a bit of a no-brainer really, you must go over and sign up asap.
Image: Spoonfed Suppers
1/2 tsp. olive oil
85g/3oz fusilli or macaroni
1 leek, thinly sliced
85g/3oz frozen or canned sweetcorn
85g/3oz frozen peas
1 red pepper, seeded and chopped
2 large eggs
150ml/ 1/4pt semi skimmed milk
1 tblsp. fresh thyme leaves
50g/2oz grated cheddar
2 tbsp. parmesan, finely grated
1. Heat the oven to 190c / fan 170c /gas 5. Grease a 1.2 litre baking dish with the olive oil.
2. Cook the pasta in salted boiling water in a large pan for eight minutes.
Add all the veg and cook for another two to three minutes until the pasta is tender and vegetables slightly softened. Drain, then tip into the baking dish and stir together.
3. Beat together the eggs and milk in a jug and add the thyme. Mix the two cheeses together and add most of it to the egg mixture. Grind in some black pepper and a sprinkling of salt.
4. Pour into the baking dish, stir gently, then scatter the rest of the
cheese on top. Bake for 35-40 minutes until set and golden. Cool for a
few minutes, then cut into four and serve with a salad.
This is a perfect mid-week meal and is delicious reheated too, but you probably won’t have leftovers to find out!
300g potatoes, peeled and boiled.
150g. cauliflower, cut into bite-sized pieces and steamed or boiled
1 x 400g tin of chopped tomatoes
25g parmesan cheese, grated
450g good quality sausages
1 tablesp. olive oil
1 tablesp. freshly torn basil
2 tablesps. tomato puree
1 medium leek, washed and thinly sliced
2 cloves or garlic, finely chopped
100g cheese, such as strong cheddar
2 onions thinly sliced
6 tablsp. natural full cream yoghurt
2 teasp. dijon mustard
Mash the potatoes and cauliflower together with the yoghurt, mature cheese, mustard and black pepper. Season to taste – but you shouldn’t need any salt as the pepper and mustard give the mixture great flavours.
Grill the sausages until golden brown, then drain and dab with kitchen roll to remove the excess fat. Slice and set aside.
Gently fry the onions, garlic and leek in the olive oil until they turn golden brown and soft. Add the tomatoes, tomato puree and fresh basil, bring to the boil and simmer for ten minutes.
In a large ovenproof dish, arrange layers of the sausage, tomato and potato mixtures, finishing with potato on the top. Top with parmesan cheese and set aside until you’re ready to start cooking it (it can be stored uncooked in the fridge for 24 hours.) Preheat the oven to 190c and cook the pie for about 30 minutes, until piping hot and crunchy on top.