the ever-expanding recipe book...
roast chicken and veggies 1. heat the oven to 180 degrees. 2. tip the chicken and roasting veggies into a baking dish or tray. 3. pour a good glug of olive oil into a mug. 4. add a few slurps of lemon juice, half a sachet of harissa and a squidge of garlic paste into the mug. 5. mix it up with a spoon, pour on the chicken. Crack over a few turns of salt and pepper. 6. put the chicken and veggies in the oven. Put a timer on your phone for 25 minutes. 7. check after 25 minutes. Stir everything up. 8. shove it back in for another 10 minutes if you’re not sure. 9. eat with half a packet of micro-rice, or see the recipe for potato wedges!
quorn tortillas 1. heat up some oil and a squeeze or garlic paste in a pan. 2. add half the packet or quorn (or a whole packet for leftovers). 3. stir up for a couple of minutes, until it doesn’t look as frozen and the quorn starts to go soft. 4. tip over a can of chopped tomatoes, and keep stirring as you bring it to the boil. 5. turn the heat down so that it has some gentle bubbles every now and again, for 20 minutes (set your phone alarm). 7. after 20 minutes. Add a can of kidney beans. 8. stir up for a couple minutes on a high bubbly heat again. 9. serve with tortilla wraps and half a packet of micro rice with a bit of lemon thrown on it, and some green beans (just microwave these for 1 minutes), coleslaw, etc. Maybe even with wedges!
potato wedges 1. heat the oven to 180 degrees. 2. put a slug of olive oil onto a baking dish or tray, and put into the oven. 3. cut up four potatoes into wedges, or slices, whatever. 4. tip the potatoes onto the baking tray. 5. sprinke over salt and pepper. 6. put into the oven. Set a timer for 25 minutes. 7. after 25 minutes, flip over the potatoes. 8. cook wedges for another 10-15 minutes, until they look tasty.
green curry coconut prawns 1. pour in some oil to a big frying pan. If it’s a non stick pan you don’t need much oil. If it’s a metal pan, use a little more. 2. put a sachet of thai paste into the oil when the oil is hot. 3. fry the paste for a minute, stir all the time. 4. break a couple handfuls of baby corn into half as you throw them into the paste. 5. add a couple handfuls of green beans. 6. stir everything up for a couple of minutes, and sprinkle in some lemon juice. 7. add prawns. Stir continuously for a minute. 8. add the coconut milk. Keep stirring for a couple of minutes. 9. have with noodles or half a pack of micro-rice. OR, at the start of the recipe, chop up some potatoes into bitesize pieces and put them on the boil, add them to the curry at the end.
to be continued...