Are you eating from the same rotation of meals?
DO YOU need help with food ideas not just occasionally, but more so on an day to day level, well then click your mouse and sign up for news and details from www.spoonfedsuppers.com.
Spoonfed Suppers is a great programme for mums and/or dads, couples, singletons… anyone who needs help with meal planning, gets too busy to cook, worries about their kids getting enough nutrition or simply needs some inspiration in the kitchen!
A daily email is sent from Monday to Friday with a quick recipe that is both healthy and tasty to help with inspiration, and a shopping list is sent every Friday with the next week’s ingredients plus meal plan to outsource the drudgery of preparing gorgeous home cooked meals.
“Candy” the virtual 1950’s housewife, knows all about the speed at which life runs in the modern world and with her creator “conscious” of what she eats and of it being healthy, she knows about long commutes too and from work and the daily tasks and duties that surround our lives.
“Candy” adds that; “while it was easy to avoid microwave meals and take aways”, she found herself “eating the same rotation of stir fries, soups and salad.”
So if that sounds familiar, why not take a trip over the virtual side and find Spoonfed Suppers and see if it can help you along the Epicurean way with some helpful hints and tips.
The service is curated by Candy Delaney, a virtual 1950’s housewife, who has time on her hands to do all the hardwork and to help out the people of Twenty-Tens.
Below, Candy has given us three recipes to tickle our fancy.
Raspberry, Prosciutto and Asparagus Salad
WHAT YOU NEED
300g asparagus, tough ends trimmed
2 fresh peaches, stoned and thickly sliced
1 tbsp olive oil
1 tbsp white wine vinegar
125g fresh raspberries
100g baby spinach
4 slices of prosciutto (parma ham), cut into thin strips
60g mozzarella, reduced fat, cut into bite-sized chunks
2 slices of wholemeal or rye bread
WHAT TO DO
Heat a saucepan of water and add the asparagus. Cook for four minutes, or until tender but with bite. Then drain.
Dry-fry the peaches in a non-stick frying pan for three minutes on one side, or until they look slightly charred.
To make the dressing, whisk the oil and vinegar together in a small bowl. Add a few crushed raspberries and then combine well.
Assemble the salad by placing the spinach in a salad bowl. Scatter over the raspberries, peach slices, prosciutto, mozzarella and warm asparagus. Drizzle the dressing over and gently toss everything together.
Serve up with a handsome hunk of bread and a refreshing glass of wine!
Indian Daal Curry
WHAT YOU NEED
100g red lentils
100g chickpeas (can), drained
half a small cauliflower, broken into small florets
1 carrot, diced
50g frozen peas
450ml vegetable stock
1 garlic clove, crushed
1 onion, sliced
2 tomatoes, diced
2 tsp ginger
1 tsp coriander
half tsp cumin
half tsp turmeric
1 tsp garam masala
1 red chilli, diced
1 lemon, juiced and zested
1 large sweet potato, cut into chunks
2 handfuls baby leaf spinach, coarsely shredded
WHAT TO DO
Put all the ingredients except the sweet potato and spinach in a large saucepan. Stir well and bring to a simmer. Cook for 10 minutes.
Add the sweet potato and cook for 12 minutes, or until tender.
Stir in the spinach and cook for 1 minute, or until wilted and serve.
Easy-Peasy Coq au vin
WHAT YOU NEED
half tbsp olive oil
2 chicken breasts, skinless and boneless
4 rashers smoked bacon, reduced fat, roughly chopped
125g button mushrooms
1 tbsp fresh thyme, chopped
2 garlic cloves, crushed
150ml red wine
100ml gravy
100g French / green beans, trimmed
2 slices rye bread
WHAT TO DO
Heat the oil in a large saucepan. Add the whole chicken breasts. Fry over a medium heat for five minutes on each side, or until golden. Then remove and set aside.
Add the bacon to the saucepan and fry for five minutes, or until crispy and golden. Set aside.
Now stir in the mushrooms, thyme and half of the garlic. Stir well to coat with the oil and bacon grease. Fry for five minutes.
Return the chicken and bacon to the pan. Add the wine and boil until reduced by half.
Pour in the gravy and simmer for five minutes, or until the chicken is cooked through and the sauce has thickened. Meanwhile, cook the French beans in a saucepan of boiling water for four minutes, or until tender but with bite. Drain.
Toast the rye bread and then spread one side with the remaining crushed garlic.
Divide the bread slices between two plates and spoon the coq au vin over the top. Serve with a side of the French beans.
