Cook At Home Meal Plan 15/08/2022
We have searched far and wide to bring you a selection of light and easy recipes, perfect for the summertime.
Garlic Soba Noodle Bowls – Serves 3-4
8 to 9 ounces/240g dried soba noodles
3 medium scallions, thinly sliced
2 tablespoons rice vinegar
2 tablespoons soy sauce or tamari
2 teaspoons Asian sesame oil
2 teaspoons sambal or Asian chilli-garlic paste
1 clove garlic, minced
1/2 cucumber, halved lengthwise, then thinly sliced
2 ounces/60g baby kale
Poached eggs or tofu, for serving (optional)
- Bring a large pot of heavily salted water to a boil. Add the soba and cook according to package directions. Meanwhile, prepare the dressing and vegetables.
- Whisk the scallions, vinegar, soy sauce or tamari, sesame oil, sambal, and garlic together in a medium bowl; set aside. Place the cucumber and baby kale in a large bowl; set aside.
- When the soba is ready, drain in a colander. Run cold water over the noodles until cooled, then drain well again. Transfer the noodles to the bowl of vegetables, add the dressing, and toss to combine. Divide among bowls and top with poached eggs or cooked tofu if using.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Perfect for leftover lunches and therefore ideal for starting your week’s meal prep.
The original recipe post can be found: here
Chicken (or Tofu) Mango Wraps – Serves 4
4 tortilla wraps
500g of chicken breast or tofu
120g plain yoghurt
8 leaves of your preferred lettuce
1 tbsp curry powder
1 tbsp lemon juice
Salt, pepper and olive oil.
- Slice mango and cut salad into small pieces.
- Mix yoghurt with lemon juice and curry powder and season with salt and pepper.
- Season chicken breast/tofu with salt and pepper. Fry in a pan with olive oil then let it cool and slice.
- Warm up the wraps and spread the yoghurt sauce on them. Put chicken/tofu, salad and mango slices on top and then roll up and enjoy.
Tagliatelle with Salmon (or Courgette) – Serves 4
500g salmon fillet or 350g courgette.
300ml single cream
1 tbsp olive oil
Salt and pepper.
- Cook pasta in a pot.
- Cut salmon/courgette into dices and fry it in a pan with olive oil and butter on medium heat.
- Add the single cream and season with Salt and Pepper and cook to a light boil.
- Cut the Tomatoes and add them to the mixture.
- Drain the Tagliatelle and add them to the Pan.
- Mix and serve.
Homemade pizza dough – for 2 x 30cm pizzas
250ml lukewarm water
1 yeast cube
500g plain flour
1 tsp salt
2 tbsp olive oil
1 pinch of sugar
– Pizza toppings and sauce according to personal preference.
- Crumble Yeast into water, add Sugar and Salt. Let sit for 15 Minutes
- Put Flour in a bowl, add Yeast liquid and Oil and knead until you get a smooth dough. Cover the bowl with a cloth and leave to sit in a warm place for about 40 Minutes.
- Create 30 cm big circles and top as desired. Bake for 15 Minutes at 220°C
One-pan smoky beans & sausage meatballs – Serves 4
6 pork sausages or vegetarian meatball equivalent.
2 tbsp sunflower oil
1 onion, finely chopped
2 garlic cloves, finely chopped
2tbsp fajita spice mix or see tip below for DIY spice mix
1 tbsp vinegar
400g chopped tomatoes or passata
2 x 400g cans cannellini beans, drained (or any other canned beans you have)
handful of coriander or parsley, roughly chopped (optional)
crusty bread or jacket potatoes, to serve (optional)
DIY smoky spice mix – bought spice mixes are fine, but nothing beats the vibrancy of a homemade one. Mix 1 tbsp each ground cumin, smoked paprika and dried oregano with 1 tsp each garlic salt and chilli powder. This makes double of you need for the beans, but it can be stored in an airtight container to be used to season any future barbecued dishes, especially pork, fish, chicken, vegetables and halloumi.
- Extract the sausage meat from one of the sausages, then roll into four balls. Repeat with the rest of the sausages. Or substitute in and cook vegetarian meatballs.
- Heat half the oil in a flameproof casserole, shallow saucepan or deep frying pan over a medium heat and fry the sausage balls for about 8 mins, stirring occasionally until browned all over.
- Scatter in the onion, drizzle in the remaining oil and cook for 5 mins until the onions are golden. Add the garlic and cook for 2 mins more.
- Scatter in 1 tbsp sugar and the fajita spice mix, cooking for a minute or two until the mixture has thickened.
- Splash in the vinegar, tip in the tomatoes and a can of water, then add the beans.
- Season, stir, bring to a simmer and bubble gently for 15-20 mins until the sauce is thick and rich.
- Remove from the heat and leave to cool slightly.
- Scatter with parsley or coriander and serve with crusty bread or jacket potatoes, if you like.
Can be prepared up to three days ahead, then cooled completely and chilled for up to three days or frozen for three months. Defrost completely in the fridge overnight and reheat in a pan until piping hot. Ideal, if you fancy a break from cooking over the weekend too.
The original recipe post can be found: here