Easy Receipes
By DeskDemon.com
- Mushroom and Onion Casserole
- Chicken Breasts with Lemon
- Salad and Feta Stuffed Pittas
- Lamb in Red Wine
- Thai Chicken, Prawn and Noodle Soup
- Easy Vegetarian Risotto
Prep and cook time: Up to 30 mins - The Casserole. Make them on weekends when you have a few minutes this one only takes 30 minutes, then pop into the oven on those nights when you're just too tired to go out, and another Indian Takeaway just won't fill the bill.
Serves: 4
Ingredients
50g butter
500g onions, roughly chopped
500g mushrooms, sliced
200ml stock
2 x15ml spoons sherry
2 x 15ml spoons lemon juice
salt and freshly ground black pepper
chopped parsley
Method
Melt the butter in a flameproof casserole. Add the onions and fry gently for 10 minutes until soft. Add the mushrooms, stock, sherry, lemon juice and salt and pepper to taste.
Cover and cook in a preheated moderate oven 180°C, 350°F, Gas Mark 4 for 15 minutes. Serve hot, garnished with parsley.
Nutrition Info (per serving)
166 calories
11 g fat
Prep and cook time: Up to 30 mins -chicken and Lemon are natural go together, use the chicken breast to cut down on calories just a bit.
Serves: 4
Ingredients
plain flour, for coating
salt and freshly ground black pepper
4 boned chicken breasts, halved horizontally
15ml spoon oil
65g butter
2 x 15ml spoons lemon juice
3 x 15ml spoons chicken stock
3 x 15ml spoons chopped parsley
lemon slices
Method
Season the flour with salt and pepper and use to coat the chicken pieces.
Heat the oil and 40g of the butter in a large frying pan, add the chicken and fry gently for 5 to 6 minutes on each side until tender. Transfer to a warmed serving dish and keep hot.
Add the lemon juice and stock to the pan juices, bring to the boil, stirring and boil for 1 minute. Add the parsley and remaining butter and stir until blended.
Pour over the chicken and garnish with lemon slices to serve.
Nutrition Info (per serving)
291 calories
18 g fat
Prep and cook time: Up to 30 mins - Add a tin of soup, a nice warm cuppa tea and settle back to watch East Enders, after all you've earned the right to have a little break after the day you put in.
Serves: 2
Ingredients
200g pack eat warm salad with a mushroom dressing
75g feta, cubed
6 pitted black olives, halved
2 pitta breads, toasted, split and cooled
Method
Heat the salad in the microwave as per pack instructions.
Add the feta and olives and mix to combine.
Stuff the mixture into pitta breads and serve immediately.
Nutrition Info (per serving)
388 calories
21 g fat
Prep and cook time: 30 mins to 1 hour - Lamb and Red wine work well together, and the red wine also acts as a tenderizer making even the meanest cut worth coming home to after a long day at the office.
Serves: 4
Ingredients
1kg best end of neck of lamb, or 8 noisettes of lamb, each 2.5cm thick
250ml red wine
1 clove garlic, crushed
few rosemary sprigs
15ml spoon tomato puree
15g butter
15g plain flour
salt and freshly ground black pepper to taste
parsley sprigs to garnish
Method
To prepare noisettes yourself, skin the best end of neck, then place fat side down on a board and cut the meat from the bones with a sharp knife. Season with salt and pepper, roll up tightly and tie at 2.5cm intervals with fine string. Cut through the meat between the string to make noisettes. Place in a shallow bowl.
Mix the wine, garlic, rosemary, tomato puree, and salt and pepper together, then pour over the lamb. Cover and leave to marinate for 3 hours.
Cook on HIGH for 8 minutes. Remove lamb, return dish to oven and cook for 5 minutes. Discard the rosemary.
Meanwhile, remove string from the lamb and arrange on a warmed serving dish; cover with foil to keep warm.
Mash the butter and flour together with a fork, then whisk into the sauce. Cook on HIGH for 2 minutes.
Pour over the lamb and garnish with parsley. Serve with new potatoes and a julienne of vegetables.
Nutrition Info (per serving)
596 calories
38 g fat
Thai Chicken, Prawn and Noodle Soup
Prep and cook time: Up to 30 mins - A perfect home for that leftover chicken, and tastes like you cooked all day. This version is for one, but it's easy to double or quadruple.
Serves: 1
Ingredients
1 x 500g pack ribbon noodles in Thai style curry sauce
125ml chicken stock
2 salad onions, finely sliced
½ x 200g pack baby corns and mange tout, sliced lengthways cooked and refreshed
1 cooked chicken breast, shredded
100ml coconut milk
Method
Cook the noodles following the pack instructions.
Stir in the sauce and the chicken stock, cook for 1 minute. Add the remaining ingredients and combine.
Gently pour into a large bowl and serve immediately.
Nutrition Info (per serving)
458 calories
10 g fat
Prep and cook time: Up to 30 mins - A vegetarian dish for one, for those nights when you can't make it home from the office and he can. Even your significant other should have no problem with this easy peasy main dish. Add a Salad and some warm from the oven bread.
Serves: 1
Ingredients
15ml spoon oil
1 onion, chopped
1 garlic clove, crushed
100g mushrooms, chopped
75g risotto rice
300ml saffron stock made with 1 stock cube for saffron rice,
or a pinch of saffron threads in 300ml boiling water
6 sun-dried tomatoes, shredded
a few basil leaves, shredded
25g parmesan cheese, grated (optional)
6 olives, halved
Method
Heat the oil in a saucepan or deep frying pan, and quickly fry the onion, garlic and mushrooms.
Stir in the rice. Pour in one-third of the saffron water and cook for 5-6 minutes, stirring until the liquid is nearly absorbed.
Add half of the remaining saffron water and stir until absorbed.
Stir in the remaining liquid and cook until nearly absorbed. Add the sun-dried tomatoes, basil, parmesan and olives. Serve at once.
Nutrition Info (per serving)
868 calories
59 g fat
