DO A SHOPPING IN THE SUPERMARKET, AND I'LL RECOMMEND JAMIE OLIVER'S 15-MINUTE MEAL

Miss Kalorie
Created By Miss Kalorie
On Feb 19, 2018

Pick a produce.

Pick some cereals.

Pick a dairy.

Pick some fresh meats.

Pick something from the bakery.

Pick some frozen foods.

Pick some canned foods.

Pick some snacks.

Pick some sweets.

Pick between the beverages.

Pick a deli.

Pick between the household items.

Pick between health and beauty products.

PASTA PESTO WITH GARLIC & ROSEMARY CHICKEN

PASTA PESTO WITH GARLIC & ROSEMARY CHICKEN

Ingredients:

CHICKEN:
2 x 200 g skinless free-range chicken breasts
1 teaspoon fennel seeds
2 sprigs of fresh rosemary
2 tablespoons rapeseed oil
4-5 cloves of garlic
1-2 fresh red chillies
8 ripe cherry tomatoes

PASTA & PESTO:
250 g green beans
1 big bunch of fresh basil
50 g blanched almonds
50 g Parmesan cheese , plus extra to serve
2 tablespoons extra virgin olive oil
1 lemon
1 clove of garlic
300 g fresh lasagne sheets
200 g baby spinach

Method:
Ingredients out • Kettle boiled • Large frying pan, high heat • Large lidded casserole pan, high heat • Food processor (bowl blade)

START COOKING
On a large sheet of greaseproof paper, toss the chicken with sea salt, black pepper, fennel seeds and the rosemary leaves. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin.

Put the chicken into the frying pan with the rapeseed oil, the bashed unpeeled garlic cloves and halved chillies, turning after about 3 or 4 minutes, until golden and cooked through.

Line the beans up and cut off the stalks, put into the casserole pan, cover with boiling salted water and cook for 6 minutes with the lid on.

Pick a few basil leaves for garnish, then rip off the stalks and put the rest of the bunch into the processor with the almonds, Parmesan, extra virgin olive oil and lemon juice.

Squash in the unpeeled garlic through a garlic crusher. Blitz until smooth, adding a ladle or two of cooking water from the beans to loosen, then season to taste.

Slice the lasagne sheets up into random handkerchief shapes and add to the beans to cook for a couple of minutes. Halve or quarter the tomatoes, add to the chicken and give the pan a shake.

Stir the spinach into the pasta pan, then drain, reserving a cupful of the starchy cooking water. Return the pasta, beans and spinach to the pan, pour in the pesto from the processor and stir together, loosening with splashes of cooking water until silky.

Slice the chicken breasts in half and serve with the tomatoes and chilli spooned over the top. Finely grate a little extra Parmesan over the pasta, then sprinkle everything with basil leaves.

RICOTTA FRITTERS WITH TOMATO SAUCE & COURGETTE SALAD

RICOTTA FRITTERS WITH TOMATO SAUCE & COURGETTE SALAD

Ingredients"

SAUCE:
25 g dried porcini mushrooms
4 anchovy fillets, from sustainable sources , optional
1 dried red chilli
2 cloves of garlic
700g passata
8 black olives (stone in)
½ a bunch of fresh basil
FRITTERS
1 large free-range egg
400 g ricotta cheese
1 whole nutmeg , for grating
1 lemon
40 g Parmesan cheese
1 heaped tablespoon plain flour
olive oil
balsamic vinegar

SALAD:
400 g firm green or yellow baby courgettes
1 tablespoon extra virgin olive oil
1 fresh red chilli
½ a bunch of fresh mint
1 lemon

Method:
Ingredients out • Kettle boiled • Large frying pan, medium heat • Large casserole pan, low heat • Food processor (fine grater)

START COOKING
Put the porcini into a mug and cover with boiling water.

Crack the egg into a mixing bowl, add the ricotta, finely grate in ¼ of the nutmeg, the lemon zest and Parmesan, add the flour, then beat together.

Put 1 tablespoon of olive oil into the frying pan, then use a tablespoon to spoon in 8 large dollops of the mixture, turning carefully when nice and golden.

Put the anchovies (if using) and 1 tablespoon of olive oil into the casserole pan, crumble in the dried chilli, and squash in the unpeeled garlic through a garlic crusher.

Finely chop and add the porcini with half their soaking water and the passata, season with sea salt and black pepper and bring to the boil.

Squash and add the olives, discarding the stones. Pick and reserve a few basil leaves, then chop the rest and add to the sauce.

Grate the courgettes in the processor (you could use a box grater here) and tip into a bowl with a pinch of salt and pepper, the juice of the zested lemon and the extra virgin olive oil.

Finely chop and add the chilli and the top leafy half of the mint, then toss together.

Place the fritters on top of the sauce, then scatter over the reserved basil leaves, drizzle with balsamic and serve with lemon wedges.

KERALAN VEGGIE CURRY WITH POPPADOMS, RICE & MINTY YOGHURT

KERALAN VEGGIE CURRY WITH POPPADOMS, RICE & MINTY YOGHURT

Ingredients:

CURRY:
½ a cauliflower
2 tablespoons rapeseed oil
1 heaped teaspoon black mustard seeds
1 heaped teaspoon fenugreek seeds
1 heaped teaspoon turmeric
1 small handful of dried curry leaves
5 cm piece of ginger
2 cloves of garlic
6 spring onions
1 fresh red chilli
1 big bunch of fresh coriander
2 ripe tomatoes
1 x 400 g tin of light coconut milk
1 x 400 g tin of chickpeas
1 x 227 g tin of pineapple chunks in juice
1 lemon

RICE:
1 mug (300g) of 10-minute wholegrain or basmati rice
10 cloves
½ a lemon

TO SERVE:
4 uncooked poppadoms
½ a bunch of fresh mint
3 tablespoons fat-free natural yoghurt
½ a lemon

Method:
Ingredients out • Kettle boiled • Griddle pan, high heat • Medium lidded pan, medium heat • Large casserole pan, low heat • Food processor (bowl blade)

START COOKING
Remove the outer leaves from the cauliflower, then slice it 1cm thick and put it on the griddle pan, turning when lightly charred.

Put 1 mug of rice and 2 mugs of boiling water into the medium pan with the cloves, lemon half and a pinch of sea salt, and put the lid on.

Pour 2 tablespoons of oil into the casserole pan, then quickly stir in the mustard and fenugreek seeds, turmeric and curry leaves.

Peel the ginger and garlic cloves, and trim the spring onions. Pulse these, together with the chilli and coriander stalks in the processor until fine, then stir into the casserole pan.

Roughly chop and add the tomatoes. Pour in the coconut milk, drain and add the chickpeas, then tip in the pineapple chunks and their juices.

Add the griddled cauliflower, cover, turn the heat up to high and bring to the boil.

Put the uncooked poppadoms into the microwave (800W) for a minute or two to puff up.

Tear off the top leafy half of the mint and bash to a paste in a pestle and mortar. Stir in the yoghurt, add a good squeeze of lemon juice and season with salt and black pepper.

Squeeze the juice of the remaining lemon into the curry and season to taste. Sprinkle over the coriander leaves and serve with the rice and poppadoms.