THE world is turning at a hundred miles an hour and we are all spinning with it, so why not try one of these quick and easy teatime treats from Spoon-fed Suppers and sit down and take a load off before you join the craziness again.
Bacon and garlic mushroom spaghetti
WHAT YOU NEED:
150g whole-wheat spaghetti
4 rashers smoked bacon, reduced fat, roughly chopped
half tbsp olive oil
125g button mushrooms
1 garlic clove, crushed
1 lemon, juiced and zested
75g fromage frais
20g parmesan, grated
Large handful of spinach leaves
WHAT TO DO
Cook the pasta according to packet instructions. Then drain and return to the pan over a low heat.
Meanwhile, dry-fry the bacon in a small pan until crispy. Add the oil and fry the mushrooms for two minutes, or until tender. Then add the garlic and fry for one minute, or until golden and aromatic.
Combine the lemon juice and zest, fromage frais and parmesan in a small bowl.
Once the pasta has been returned to the pan, add the bacon and mushroom mixture and the spinach leaves. Heat for two minutes, or until the spinach begins to wilt. Then remove from the heat.
Tip in the creamy mixture and stir to combine. Divide between two bowls and get stuck in.
Salmon and Aubergine curry
WHAT YOU NEED
85g brown rice
half tbsp olive oil
1 tsp chilli powder
1 tsp turmeric
1 tbsp cumin
2 garlic cloves, crushed
1 medium aubergine, cut into chunks
300ml fish stock
1 tsp brown sugar
2 salmon fillets, skinned and cut into chunks
100g sugar snaps
1 lemon, juiced
1 tbsp coriander
2 tbsp natural yoghurt, no fat
WHAT TO DO
Cook the brown rice according to packet instructions.
Heat the oil in a wok over a medium heat. Add the chilli, turmeric, cumin and garlic. Cook for one minute, or until fragrant, stirring frequently. Add the aubergine. Coat with the spices and cook for two minutes, stirring frequently.
Add the fish stock and brown sugar. Bring to a boil and then add the salmon and sugar snaps. Reduce the heat to a simmer, stirring occasionally. Cook for five minutes, or until the salmon is cooked through and the peas are tender but with bite. Remove from the heat.
Stir in the lemon juice and coriander. Then stir through the yoghurt. Serve the curry over a bed of rice.
