Since I have better things to do than stand in the kitchen, my favourite recipes are all ones that require a minimum of effort.
When I was at Sydney Uni, my PhD supervisor lived on campus and he and his wife used to invite all students to his house on a regular basis. It was there that I first had a wonderful pumpkin soup. I find pumpkin a boring and tasteless vegetable, but this soup has an extra flavour to it. It’s also very easy to make.
A quarter of a large pumpkin, cut into cubes
Two sticks of celery, cut into large pieces
A couple of cloves of garlic, also in large pieces
stock cubes for the amount of water used
thick Greek yoghurt
Put everything except the yoghurt in a pan and cook until vegetables are really soft. Put in blender (or use sieve) to puree the mixture. Add extra water and/or stock cubes if needed. The soup has to be gloppy.
Serve in plates with a large spoonful of yoghurt in the middle.
I have to admit to a partiality to recipes that involve putting something in the oven and forgetting about it for at least an hour. Here is another such recipe. This recipe came from my brother, who adapted it from a recipe in a Jamie Oliver book.
For the number of people you plan to feed, take:
potatoes, unpeeled, cut in quarters
tomatoes, cut in quarters
Garlic cloves (at least 4-5) cut in large chunks
Combine and mix all ingredients and arrange in an oven dish big enough for all ingredients to be spread in a single layer. Cook at 180C for an hour and a half.
* The original recipe calls for a red chilli, but I forgot to buy them, and the kids don’t like spicy food all that much, so I made it without. Tastes fine just the same.
This recipe has become a favourite of ours because it’s so quick and easy to make.
500g chicken fillets (two medium-sized halves)
two tablespoons of green curry paste
can of coconut cream (the lite variety works best because it doesn’t separate)
sprinkle of vegetable oil
large clove of garlic
handful of coriander leaves
Cut chicken in fairly large, even-sized pieces. Fry in oil + green curry paste until the chicken is just white on the outside. Pour in coconut cream, put the lid on the pan and cook until the chicken is done. Add garlic (I prefer it cut in small pieces, not crushed) and chopped-up coriander. Cook a further five minutes.
For some reason we always eat this with broccoli and brown rice.
I’ve been thinking for a while that I should add a recipe category to this blog. Because us writers are all busy people, and we don’t like spending long times in the kitchen making fiddly things. We want receipes that taste great and don’t require a lot of effort and time to make.
If you have such a recipe, feel free to DM me on Twitter and I can add it here.
I’ll start off with a recipe my mother used to make. I have no idea where it came from, and I have never seen a written version of it. The quantities are quite flexible, and depend on how many people you want to feed.
Cook enough macaroni for everyone (I use about 300g).
Grate about 200g of cheddar cheese
Cut 250g of shaved ham into pieces
Put macaroni in dish. Add ham and most of the cheese. Add two tablespoons of tomato sauce (aka ketchup) and pepper. Mix well. Spread remaining cheese on top and sprinkle with breadcrumbs. Bake in oven at 170C for about 20 minutes or until the top is brown.