Minimal effort, great taste
Updated: Apr 14
Writer: Nicholas Francis
We all look forward to a home-cooked meal after a long day in the office, but time is not always on our side. If you’re running low on time but are determined to treat yourself or your family to some home cooking try out these recipes.
Tomato and chickpea soup
For the soup
2 carrots peeled and diced
1 leek, chopped small
1 potato, peeled and diced
1 garlic clove, finely chopped
1 tbsp fresh rosemary, finely chopped
3 tbsp fresh parsley, finely chopped
½ tsp sugar
410g can chickpeas, rinsed and drained
2 x 400g can chopped, peeled tomatoes
425ml vegetable stock
Feta cheese, crumbled to sprinkle over soup
For the toast
Baguette, sliced diagonally
1 garlic clove, halved
50g finely grated cheese
Pour the vegetable stock into a large saucepan with the vegetables, rosemary, sugar and garlic. Bring it to a simmer, season well and cover. Cook for 15 minutes over medium heat or until the vegetables are tender.
Blitz the tomatoes in a blender until smooth and then pour into the vegetables with the chickpeas and parsley. Stir occasionally and remove after 10 minutes.
For the toast, put another saucepan on high heat. Rub both sides of each slice with the garlic. Grill both sides until golden brown.
Cover with cheese and grill until a slight bubble forms. Remove from the pan and serve with hot soup.
Creamy chicken pasta
½ cup butter
½ cup flour
½ tsp salt
½ tsp pepper, to taste
½ onion, chopped
1 tsp chicken spice
¼ tsp cayenne pepper, to taste
2 garlic cloves crushed
½ a punnet of mushrooms, sliced
2 chicken breasts, cut into cubes
2 cups cream
2 cups milk
200g Cheddar or Gouda cheese, grated
500g tagliatelle, cooked
Melt the butter in a large saucepan over medium heat. Add the chicken and chicken spice and stir until well coated, remove from the saucepan once chicken is lightly browned.
Add the onion, garlic and sauté for two minutes. Add the flour and gradually pour in one cup of cream, gradually whisking the sauce until smooth.
Toss in the mushrooms with salt, pepper, cayenne and garlic; stir to combine. Gradually whisk in the remaining cream and milk. Add the chicken and cheese and stir until smooth. Cook and whisk continually for six to eight minutes or until the sauce has thickened. Take the saucepan off the stove burner. Mix in the cooked tagliatelle and cheese sauce; serve as desired.
70g of butter
500g cake flour
1 tsp baking powder
Vegetable oil for frying
½ a cup sugar
1 tsp cinnamon, to decorate
In a large mixing bowl, sieve the flour and baking powder and rub in the butter. Mix in the sugar.
In a separate bowl, beat the egg and milk together. Make a well in flour mixture, then pour in the egg mixture. Mix together until a soft dough forms.
Flour a dry surface and roll out dough to about 1cm thick and use a teacup to cut out circles. Use a bottle cap to cut out the inner circles
Fry in hot oil (at approximately 180°C) for 30 seconds, turn over and cook for a further 30 seconds until golden brown
Drain on a paper towel until cool. Roll in sugar or decorate with cinnamon.