I have finally got round to spending some time in the kitchen, and have created three new recipes, all of which are going in this one single post! I wanted to create some really easy recipes that were quick and suitable for the modern world. I absolutely adore creating different dishes, experimenting with the different flavours, and got to do this so much with these dishes. They all tasted so amazingly good, and were so practical for my way of life. Two dishes were fish based, with a balance of carbs and vegetables, whereas the other was an easy curry recipe, that was simply delicious. All dishes are different, and all contain a good balance of ingredients, that are healthy and delicious at the same time. I would say that each dish should take no longer than half an hour, however if you are not whizzy in the kitchen, then allow a little extra time. Personally, I feel like we should be dedicating a little time in the day to our food, ensuring that we are taking in all the goodness that food provides us with, and knowing exactly what we are eating. There are so many recipes out there now for quick and simple food, so the days of the microwave meal really should be truly behind us. 

Sweet Chilli Salmon with Vegetable Cous Cous
Serves: 1
Prep Time: 5 minutes
Cooking Time: 15 minutes
Ingredients:
1 Skinless and
Boneless Salmon Fillet
Sweet Chilli
Sauce
10g Cous Cous
2 Broccoli
Florets, finely chopped
¼ Red Pepper,
finely chopped
1tsp Ground Cumin
Olive Oil
Seasoning
Method:
On a plate, add
some sweet chilli sauce, and then put the salmon on top. Put some more sauce
over the top, and then use a brush to make sure it is all over. Let this
marinade while you prepare the cous cous.
Boil the kettle,
and in a bowl add the cous cous. Also put in the broccoli, pepper, cumin and
seasoning. Mix together with a fork. Then, add a generous amount of olive oil,
and mix it all together. Add the boiling water, stopping as it gets to the top
of the mixture. Cover with cling film, making sure there are no gaps.
Using a small
frying pan, you next need to cook the salmon. On a medium heat add the salmon.
Because of the sweet chilli sauce, it is often a bit smokier, so don’t be
alarmed. Cook for about 3 minutes on each side. Turn the heat off.

Mix the cous cous together making sure all the
water has gone. For extra flavour you could add a squeeze of lemon. Add to a
plate, and serve with the salmon.

Lemon Chicken Curry
Serving: 1 Person
Prep Time: 10 minutes
Cooking Time: 20 minutes
Ingredients:

1 chicken
breast, diced
100g green
beans, roughly chopped
Half chopped
onion, finely chopped
 1 Garlic Clove,
finely chopped
1 tsp ground
cumin
Handful fresh
tarragon, finely chopped
1 Lemon, juiced
140g light cream
cheese
Wild Rice to
Serve
Method:

Prep all your
ingredients, and get the water ready for the rice. I usually cook around 1/2
cup of rice for myself, cooked with 1 cup of water. In a deep frying pan, heat
some oil. The frying pan needs to have a lid.
Once the oil is
warm, add the onion and garlic, cooking for a few minutes until golden on a
medium heat. Add the chicken, and stir until brown all over. Start cooking the
rice at this point, so that it all becomes ready together. Add the green beans
with a splash of hot water. Put the lid on, turn the heat down a little and
leave for about 4 minutes.
Remove the lid
and stir all the ingredients together, then add the cumin, tarragon and lemon.
Stir and cover again for a further two minutes. Once the time is up, remove the
lid and add the cream cheese. The mixture will be quite oily, so I usually use
a fork to bring the sauce together. Let it bubble for a few moments, and it is
then done!
Add the rice to
a bowl, then top with the curry. I like to add some fresh coriander on top for
extra flavour.

Tuna Steak with Mixed Vegetables and Wild Rice
Serves: 1
Prep Time:
5 Minutes
Cooking
Time: 10-15 minutes
Ingredients:

1 Tuna Steak

Olive Oil & Seasoning
½ Cup Wild Rice

 ½ Cup Frozen Peas

½ Cup Sweetcorn

Method:

Start by cooking the rice. The rice
should take 10 minutes. Remember it is 1 cup boiling water, to ½ cup rice. Once
boiling keep it on a low heat, with a lid on.

Add the sweetcorn and peas to a
microwavable bowl, topped with a little water. Cover with cling film and
microwave for 2 minutes (800 watt). You can leave this until ready to use.
Put the tuna steak onto a plate, and
cover in some oil and seasoning. Rub into the whole steak ready to cook.
Using a small frying pan, set the
heat to medium. Add the tuna, and cook for 2 minutes either side.

The rice should be cooked by this time. In the
rice pan, add the sweetcorn and peas, and mix all together with a little
seasoning and some butter. Put on the plate, and top with a tuna steak.

I hope these recipes are helpful, and please let me know if you make them 🙂 


– have a great day – 



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These recipes are all my own, and have not been copied in any way by anything I have seen or read. 

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