Feel free to take note for personal use only. Jacket Potatoes
Ingredients:
1 baking potato Filling*
Instructions:
Prick the skin of the potato in several places to ensure it doesn’t explode when cooking. Then place the potato onto the turntable of your microwave and cook for 5 minutes (if you cook two at once it takes 8 minutes). Remove the potato and wrap in foil, leave it to stand for 5 minutes to finish cooking through. Whilst the potato is cooking prepare your fillings: popular ones are grated cheese, tuna and sweetcorn and ham and cheese. Unwrap your potato and cut in half, butter if wanted and then add filling.
Pizza Bread
Ingredients:
1 Baguette Sliced Tomatoes*
Tomato Paste/ Puree Cooked Bacon*
Cheese Chopped Peppers*
Instructions:
Cut a baguette in half length ways. Spread on the tomato puree then sprinkle grated cheese on top of this before adding sliced tomatoes, ready cooked bacon and peppers (try a variety of different toppings). Once this is ready place it carefully in the grill for 10 minutes and it will be ready to eat.
Quick Chilli
Ingredients:
1 Onion Tin of Beans
3 Mushrooms Tin of Tomato Soup
Mince Chilli Powder
Tin of Tomatoes Cheese
Instructions:
Chop the onions and mushrooms, grate the cheese and open all of the tins. Fry the onions and mince until brown and add the mushrooms. Add the tins of tomatoes, beans and soup and sprinkle in some chilli powder (according to your taste preference). Cook through for 10 minutes and serve sprinkled with cheese.
Toasties
Ingredients:
2 slices of bread Cheese
Margarine or butter Ham*
Instructions:
Assuming you have no toastie maker you can still make this tasty snack. Heat a frying pan with a little butter and butter one side of a slice of bread. Place this slice butter side down in a frying pan and place the cheese on top as well as your ham or alternative ingredients. Once the cheese is melted and the bread browned, butter one side of the other slice of bread. Place this, butter side up, on your toastie and flip the entire thing. Fry until this too is browned and serve.
Chicken Chow Mein
Ingredients:
50g Noodles Cooked, Diced Chicken
Chopped Pepper Soy Sauce
3 Mushrooms 1 tablespoon of Sherry
3 Spring Onions 1 teaspoon of Cornflour
Instructions:
Cook the noodles according to the packet and drain. Mix the sherry, cornflour and 2 tablespoons of soy sauce together and set aside. Fry the vegetables for 2 minutes and add the noodles and a tablespoon of soy sauce. Add the sherry and cornflour mixture along with your chicken. Cook for a minute and serve.
Thai Noodles
Ingredients:
250g Egg Noodles 1 lime
Sesame Oil 1 teaspoon of Honey
Soy Sauce Sesame Seeds
2 Chillies
Instructions:
Cook the noodles according to the packet and drain. Mix together the remaining ingredients and mix with the noodles. Serve with chicken if required or simply eat alone.
Tuna and Beans
Ingredients:
1 tin of tuna 1 small pot of Cous Cous
1 tin of mixed beans
Instructions:
Empty the cous cous into a bowl and mix with the tuna and beans and for a filling, cold meal.
Cheese and Ham Omelette
Ingredients:
2 large eggs Grated Cheese*
Butter or oil Diced Ham*
Instructions:
Crack the eggs into a bowl and whisk. Heat the frying pan with butter or oil and add the eggs. Make small cuts in the omelette as it starts to cook to let the uncooked egg fall to the bottom. As it begins to set add the ham and cheese on to the top and flip one half of the omelette over onto the other ready to serve.
Basic Pancakes
Ingredients:
125g Flour 275ml of Milk
1 medium Egg Pinch of Salt
Instructions:
Sift flour and salt into a bowl with the egg and half the milk. Mix to a smooth batter, beating for 5 minutes. Stir in the rest of the milk. Warm up a frying pan with cooking oil and thinly cover it with pancake batter. Wait until the underside is golden and flip them over to cook the other side in the same way. Do this over and over until you have 6-8 pancakes.
Baked Spanish Omelette
Ingredients:
2 Tomatoes* 1 Teaspoon of Chives (fresh or dried)*
1 large Potato 4 Eggs
Green Pepper Butter or Margarine
50g Grated Cheese
Instructions:
Skin and chop the vegetables and mix them with the cheese and chives in a bowl. Add the eggs and salt and pepper if wanted. Use the butter to grease a shallow ovenproof dish and pour in the mixture. Cook in a preheated, hot oven until the omelette is set. This should take 10 to 15 minutes and should be served immediately.
Caribbean Chicken Salad
Ingredients:
1/4 Iceberg Lettuce 1 tin of Pineapple Chunks
2 sticks of Celery* 300g of Sliced Chicken Breast
4 Spring Onions* 1 Mango*
1 grated Lemon Rind
Instructions:
Place lettuce on a plate with the cut up celery and onions. Dice the mango and place on top with pineapple and lemon rind. Grill the chicken breast if possible to give a barbequed flavour or stir fry and add to salad.
Cheese and Tomato Rarebit
Ingredients:
100g Cheese 2 Tomatoes
Butter Bacon*
Plain Flour 2-4 Slices of Toast
Dry Mustard* Worcestershire Sauce*
Instructions:
Grate the cheese and peel and chop the tomatoes. Put the cheese, butter, mustard, Worcestershire sauce and salt and pepper if wanted into a saucepan on a gentle heat. When it is melted stir in the flour and tomatoes. Spread this mixture onto toast and grill for 5 minutes or until golden brown. At the same time grill the bacon and serve on top.
Spinach Salad
Ingredients:
400g Spinach 1/2 sliced Red Onion
2 sliced Hard Boiled Eggs* 2 tablespoons Balsamic Vinegar
2 Tomatoes* 2 tablespoons Olive Oil
Avocado* 1/2 sliced Red Pepper
110g Feta Cheese
Instructions:
Prepare all the ingredients except the vinegar and oil. Put them in a large bowl, add the vinegar and oil and cover with cling film. Shake until the dressing covers the salad and serve.
Tuna and Pasta
Ingredients:
1 tin of Tuna (drained) 1 can of Cream of Mushroom Soup
200g of Peas (tinned or pre-cooked)* 400g Pasta
3 Mushrooms*
Instructions:
Cook the pasta according to the packet and drain. Keeping them in the saucepan add the soup, mushrooms, peas and tuna. Stir until soup is cooked and then serve.
Pesto and Mozzarella Melt
Ingredients:
1 Baguette 1 sliced Chicken Breast
4 tablespoons of Pesto 110g Mozzarella
Instructions:
Slice the baguette lengthways and spread pesto on one half. Then place on chicken followed by cheese. Broil this until the cheese is melted.
Fruit and Coconut Rice
150g Long Grained Rice (pre-cooked) Curry Powder
20g Dried Apricots 20g Creamed Coconut
20g Flaked Almonds Dried Coriander*
30g Sultanas 1 can of Chickpeas*
Instructions:
Heat a saucepan with oil and put in curry powder, stir for a minute and add rice, sultanas, apricots, almonds and chickpeas. Dissolve the coconut in 80ml water and mix in the rice and coriander. Heat through and mix all the components together in a bowl to serve.
Tuna Melt
Ingredients:
1 Baguette 75g Mozzarella Cheese
1 small Onion* 60ml of Mayonnaise
112g of Tuna
Instructions:
Pre-heat oven to 175˚C. Mix all the ingredients together in a bowl except for the baguette and spread on the sliced baguette. Place the slices on greaseproof paper and bake for 10 minutes before serving.
Chicken Wraps
Ingredients:
1 flour Tortilla Wrap Sliced Chicken
Garlic and Herb Cream Cheese 1/4 of a Cucumber*
Lettuce Leaves Grated Carrot*
1 sliced Tomato
Instructions:
Spread some cream cheese over the tortilla wrap and layer the other ingredients inside. Roll tightly and eat.
Cheesy Potato and Bacon
Ingredients:
2 rashers of Bacon 2 Eggs
1/2 cup of frozen Peas 1/2 cup of Cheese
2 cups of cooked potatoes
Instructions:
Fry the bacon in some oil whilst boiling water for the peas. When boiling cook the peas and tip in the potatoes when the peas are nearly ready. Drain this and put in the pan with the bacon, taking it off the heat. Whisk the eggs and cheese together and pour this over the potato mixture. Mix them together well and serve.
Chicken Fried Rice
Ingredients:
1 cup of Chicken Soup 1 serving of Rice
Sliced chicken Frozen or tinned mixed vegetables
Instructions:
If using frozen vegetables put water on to boil whilst cooking the rice according to the packet. Cook your vegetables and place the drained rice in a pan to cook with your soup. Add the chicken and vegetables and fry until ready to eat.
Corned Beef Hash
Ingredients:
1 tablespoon of Oil 1 cup of diced Corned Beef
1/2 a cup of chopped Onions* 1 cup of Potatoes, cooked and diced
Instructions:
Brown the onions in oil for 3 minutes then add the beef and potatoes and reduce to a medium heat. Press the mixture down to make it flat and cook for 10 to 15 minutes until browned.
Stir Fried Chicken
Ingredients:
2 sliced Chicken Breasts 1 pack of Asparagus*
1 pack of Baby Corn* 1 sliced Onion*
2 Sliced Carrots* 200g jar of Stir Fry Mix*
1 serving of Rice
Instructions:
Fry the chicken with a little oil in a frying pan or wok, stirring regularly for 5 minutes. Make sure vegetables are all cut up small and add to the chicken to cook for 2 minutes. Add in the stir fry mix if required and heat through. Mix with the rice and serve.
Macaroni Cheese
Ingredients:
40g Macaroni Pinch of Mustard Powder*
30g Cheddar Cheese Pinch of Pepper*
6g Plain Flour 1 tablespoon of Breadcrumbs
95ml Milk
Instructions:
Cook the macaroni as stated on pack. Melt a little butter in a pan and add the flour, mustard and pepper. After a couple of minutes take off the heat, stir in milk and return to the heat, stirring until the mixture is fairly thick. Simmer this for 2 minutes then take the pan off the heat and add the drained macaroni and the cheese. Mix this together and sprinkle the breadcrumbs and a little more cheese on top. Cook under a grill until golden brown.
Chinese Pork and Broccoli
Ingredients:
A quarter of a pack of Frozen Brocolli 1 tablespoon of Soy Sauce
1 tablespoon of Salad Oil 1 teaspoon of Cornflour
Pinch of ginger* 1 and a half tablespoons of Hot Water
1/4 clove of Garlic* 60g Pork Luncheon Meat, cubed
Splash of Lemon Juice*
Instructions:
Cut up broccoli and heat the oil in a pan. Add the broccoli and fry for 2 minutes, add the ginger, garlic and soy sauce. Cover and simmer for 5 minutes. Add the luncheon meat and fry for 5 minutes, stirring regularly. Mix the cornflour with water until it forms a paste and add this to the pan. Add the lemon juice and serve, with rice or pasta if you prefer.
