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Four Simple Recipes to Try at Home

Posted 12th Apr 2020


Looking to try your hand at some new recipes? Here are four simple recipes that we have tried and tested for you!

Smoky Chorizo One-Pot

Source: Knorr’s Website

Serves: 4

This recipe found on the Knorr’s website is simple, cheap and tasty! Arguably this tastes even better when reheated, this recipe is ideal if you are busy with young children and looking for meals to prepare in advance.

Ingredients

  • 175g chorizo (one chorizo ring)
  • 1 red pepper, sliced
  • 2 sweet potatoes, cut into chunks
  • 400g can chopped tomatoes
  • 1 Chicken Stockpot dissolved in 200ml boiling water
  • 1tsp smoked paprika (optional but tasty)
  • 400g chickpeas (optional - we chose not to include these)
  • Mixed green salad, to serve

Method

  1. Fry chorizo in a large pan, until crispy
  2. Add the pepper and sweet potatoes and fry for one minute, stirring
  3. Add the canned tomatoes, stock and paprika and bring to the boil
  4. Turn down to a simmer, cover and cook for 15 minutes or until potatoes are soft
  5. If you are choosing to add chickpeas, stir in and cook for another 5 minutes
  6. Serve with a salad

Honey and Ginger Chicken with Noodles

Source: Adapted from BBC Good Food

Serves: 4

This recipe is a simple and welcome break from packaged stir fry sauce found in the supermarket! Using a handful of staple ingredients, this is a good way to use up ingredients already living in your store cupboard.

Ingredients

  • 4 chicken breasts
  • 1 tbsp olive oil
  • A bunch of spring onions, roughly chopped
  • 1 finger length piece of root ginger, peeled and grated
  • 1 tsp Chinese five-spice
  • 4 tbsp soy sauce
  • 4 tbsp clear honey
  • 4 nests medium egg noodles, to serve

Method

  1. Dice the chicken breasts and fry in olive oil in a large pan on a medium heat
  2. Stir in spring onions and ginger and fry until soft
  3. Add honey and soy sauce and let simmer until heated through
  4. Add the Chinese five-spice and stir evenly through the sauce
  5. Serve on a nest of egg noodles

Tomato and Mozzarella Pasta Bake

Source: Adapted from the Gousto website

Serves: 4

Ingredients

  • 2 400g cans chopped tomatoes
  • 2 garlic cloves, chopped
  • 1 aubergine (we substituted this for courgettes – this is a good way to use up vegetables in the fridge), cut into small cubes
  • 1 litre vegetable stock (we used two stock cubes crumbled into a litre of boiling water)
  • 125g mozzarella, chopped and drained
  • 80g block of mature cheddar, grated
  • 300g pasta

Method

  1. Heat the aubergine (or vegetable of choice) in a large pan with a drizzle of olive oil
  2. Whilst this is frying, boil the kettle and prepare the vegetable stock
  3. This is also a good time to add the pasta to a pot of boiled water, cooking for 8-10 minutes until soft
  4. Once the aubergine has softened, add the chopped garlic, chopped tomatoes and vegetable stock and cook for 5-6 mins or until it starts to thicken
  5. Once this has thickened, stir in the pasta and grated cheddar
  6. Transfer the mixture to a deep baking tray or casserole dish, and top with the chopped mozzarella. Drizzle with olive oil and season with salt and pepper before putting in the oven (heated at 200C/180C fan/gas 6) for 10-15 minutes or until the cheese is melted and golden

Sweet Potato and Butternut Squash Soup

Source: Adapted from BBC Good Food

Serves: 8-10

This soup recipe makes for a tasty and nutritious lunch to enjoy at home. This is a great one to refrigerate and reheat to enjoy for days on end!

Ingredients

  • 500g sweet potatoes, peeled and chopped into chunks
  • 1 butternut squash, sliced in half with seeds removed
  • 1 tbsp clear honey
  • 2 tbsp olive oil
  • 3 garlic cloves
  • 2 onions, roughly chopped
  • 1 litre chicken or vegetable stock

Method

  1. Heat oven to 220C/200C fan/gas 7. Put the sweet potato chunks and halved butternut squash on a baking tray and drizzle the honey and olive oil. Roast for approx. 40 minutes until soft
  2. Meanwhile, fry the onions and garlic in olive oil, adding the stock when soft. Bring to boil and simmer for 5 mins
  3. Remove sweet potato and butternut squash from the oven, scooping out the flesh from the butternut squash
  4. Add sweet potatoes and the flesh from the butternut squash and blend with the stock and onions

Tried these at home? Make sure to snap a pic and tag us at @bonaccordaberdeen (Facebook, Instagram) or @bonaccordcentre (Twitter)