Recipe of the Week: Chorizo Fried Rice

Fantastic Food for Less

This is the perfect mid-week meal as it’s so quick and easy. Just add in anything you have leftover in your fridge.

 

Chorizo Fried Rice

Time 15 minutes.
Per portion: 476 Kcal, 24g fat (11g saturated)
Serves 2

  • Butter 15g (½oz)
  • Garlic 1 clove, peeled and crushed
  • Mushrooms 50g (2oz), wiped and sliced
  • Microwave basmati rice 250g packet
  • Chorizo 75g (3oz), chopped
  • Egg 1, beaten
  • Frozen peas 75g (3oz)
  • Frozen sweetcorn 75g (3oz)
  • Soy sauce 1–2 tbsp
  1. Melt the butter in a wok or frying pan over a medium heat and sauté the garlic and mushrooms for 5 minutes. Set aside.
  2. Meanwhile, cook the rice in the microwave according to the packet’s instructions. Add the chorizo and egg to the pan and cook until lightly scrambled.
  3. Add the peas and sweetcorn and cook for 2 minutes and then add the rice and mushrooms and cook for a further 2 minutes until everything is hot.
  4. Serve on warmed plates sprinkled with soy sauce.

 


Fantastic Food For Less cookbook

Fantastic cookbook with FREE delivery

This recipe is taken from our wonderful Fantastic Food for Less cookbook.

For more fantastic food, you can buy the book for just £5.99!!

Use the discount code DDPR and you’ll get free postage too!

Buy

 

 

 

#lovefoodhatewaste

#reducefoodwaste

#chorizo

#delicious

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Top tips for reducing food waste part 3

Top tips for reducing food waste part 3

Make your fridge fabulous

One of the best ways to reduce food waste is to get organised. Obviously, shopping lists are essential, as is buying just what you need.

But an organised fridge is important too as it means that can easily find what’s in there and use up what you have.

I’ve had a complete revamp, and it really does help. Here’s how I did it:

  1. Remove everything from your fridge and throw away anything mouldy or that’s past its use-by date.
  2. Wipe inside with a solution of water and vinegar with a few drops of your favourite essential oil (I like lemon or peppermint).
  3. Move shelves up/down to make best use if the space.
  4. Add a few clear dishes or plastic tubs, which best fit your fridge. A Lazy Susan is great for jars!
  5. Decant food from bulky packaging and re-stock the fridge. Ensure that raw meat is at the bottom and cooked meat is stored above it and stack with the earliest use-by date on the top.

One of my favourite ‘fridge’ recipes is below. It’s ideal to adapt and use up any leftover veg, fish or meat.

 

Fantastic Food for Less

Chorizo Fried Rice

Time 15 minutes.
Per portion: 476 Kcal, 24g fat (11g saturated)
Serves 2

  • Butter 15g (½oz)
  • Garlic 1 clove, peeled and crushed
  • Mushrooms 50g (2oz), wiped and sliced
  • Microwave basmati rice 250g packet
  • Chorizo 75g (3oz), chopped
  • Egg 1, beaten
  • Frozen peas 75g (3oz)
  • Frozen sweetcorn 75g (3oz)
  • Soy sauce 1–2 tbsp
  1. Melt the butter in a wok or frying pan over a medium heat and sauté the garlic and mushrooms for 5 minutes. Set aside.
  2. Meanwhile, cook the rice in the microwave according to the packet’s instructions. Add the chorizo and egg to the pan and cook until lightly scrambled.
  3. Add the peas and sweetcorn and cook for 2 minutes and then add the rice and mushrooms and cook for a further 2 minutes until everything is hot.
  4. Serve on warmed plates sprinkled with soy sauce.

 


Fantastic Food For Less cookbook

Fantastic cookbook with FREE delivery

This recipe is taken from our wonderful Fantastic Food for Less cookbook.

For more fantastic food, you can buy the book for just £5.99!!

Use the discount code DDPR and you’ll get free postage too!

Buy

 

 

 

#lovefoodhatewaste

#reducefoodwaste

#chorizo

#delicious

Recipe of the Week: Falafel Pittas with Fruity Crunchy Salad

Falafel Pittas with Fruity Crunchy Salad

 

Falafel Pittas with Fruity Crunchy Salad

Perfect for leftover fruits, salad, veg and bread. Mix and match what you have.

Time 20 minutes.
Per portion: 554 Kcal, 24g fat (3.2g saturated)
Serves 2
Suitable for vegetarians

  • Falafel about 200g (7oz)
  • Pitta bread 2
  • Crème fraîche 3 tbsp
  • Milk 1 tbsp
  • Salt and freshly ground black pepper
  • Red or white cabbage 50g (2oz), shredded
  • Dessert apple 1 small, peeled and chopped
  • Ready-to-eat dried apricots 25g (1oz), chopped
  • Raisins 15g (½oz)
  • Little gem lettuce 1, shredded
  • Tomato 1, sliced
  1. Preheat the oven and warm the falafel according to the packet’s instructions.
  2. Place the pitta bread in the oven during the last 3 minutes of cooking.
  3. Meanwhile, make the salad. In a medium-sized bowl whisk together the crème fraîche and milk and season to taste with salt and pepper. Add the cabbage, apple, apricots and raisins and mix well.
  4. Split open each pitta and fill with the lettuce and tomato and some of the fruity salad, then top with the falafel.
  5. Serve with the remaining fruity salad.

Cook’s tips
Make the salad quickly by popping the ingredients into a food processor and pulsing it a few times – add the cabbage first, then add any leftover dried fruit. Use any leftover crème fraîche to make a dip for crudités by mixing with herbs and grated cheese.

 


 

Fantastic Food For Less cookbookThis recipe is taken from our wonderful Fantastic Food for Less cookbook.
For more fantastic food, you can buy the book for just £5.99!!

FREE DELIVERY
Use the discount code DDPR and you’ll get free postage too!

ORDER NOW

 

#lovefoodhatewaste

#reducefoodwaste

#compost

#recipeoftheweek

#tripletested

 

Competition | Win a Multifunction Blender Set

Win a blender set

Dairy Diary is giving you the chance to win this Multifunction Blender Set

This Habor Multifunction Blender Set comes with an immersion blender, a chopper and a whisk to meet your different needs to bring health benefits to your family.

  • Comes with a immersion blender, a chopper and a whisk to meet your different needs to bring health benefits to your family
  • Strong enough to chop food from soft to hard, such as onions, apples, carrots or even ice cubes
  • Designed with 2 buttons and a variable speed controller to adjust between 7 speed levels for food with different firmness

Enter now. Good luck.

ENTER

Top tips for reducing food waste part 2

Make your own compost

When I come to put out the bin for its fortnightly collection, I’ve noticed that our black rubbish bin is now only half full. Yay!

 

What it does contain a lot of, however, is fruit and vegetable peelings. And while my children would love me to bring home a peeling-loving guinea pig or rabbit, I think an easier option is a compost bin.

I’ve seen quite a few on sale cheap or even free on Gumtree and Facebook, but none are close to where I live. Our local authority recommend www.getcomposting.com, which seems pretty cheap – especially as I shouldn’t have to buy compost ever again.

Their top tips on composting are as follows:

  • Find the right site – Ideally site your compost bin in a reasonably sunny site on bare soil. If you have to put your compost bin on concrete, tarmac or patio slabs ensure there’s a layer of paper and twigs or existing compost on the bottom so the worms and other creatures can colonise. Choose a place where you can easily add ingredients to the bin and get the compost out.
  • Add the right ingredients – Have a container available such as a kitchen caddy or old ice cream tub so that you can collect items for your compost bin from all over the house. Fill your kitchen caddy or container with everything from vegetable and fruit peelings to teabags, toilet roll tubes, cereal boxes and eggshells. Take care not to compost cooked food, meat or fish.
  • Fill it up – Empty your kitchen caddy along with your garden waste into your compost bin. A 50/50 mix of greens and browns (see below) is the perfect recipe for good compost.
  • Wait a while – It takes between nine and twelve months for your compost to become ready for use, so now all you need to do is wait and let nature do the work. Keep on adding greens and browns to top up your compost.
  • Ready for use – Once your compost has turned into a crumbly, dark material, resembling thick, moist soil and gives off an earthy, fresh aroma, you know it’s ready to use.
  • Removing the compost – Lift the bin slightly or open the hatch at the bottom and scoop out the fresh compost with a garden fork, spade or trowel.
  • Use it – Don’t worry if your compost looks a little lumpy with twigs and bits of eggshells – this is perfectly normal. Use it to enrich borders and vegetable patches, plant up patio containers or feed the lawn.

So now, I’m all prepared to make my own
compost and reduce our contribution to
landfill in the process.

If your fruit, veg and salad are not quite compost-ready then use it in this scrummy recipe (mix and match what you have).

Pittas are in the method, but you could use wraps or other bread if it needs using up.

 

Falafel Pittas with Fruity Crunchy Salad

 

Falafel Pittas with Fruity Crunchy Salad

Time 20 minutes.
Per portion: 554 Kcal, 24g fat (3.2g saturated)
Serves 2
Suitable for vegetarians

  • Falafel about 200g (7oz)
  • Pitta bread 2
  • Crème fraîche 3 tbsp
  • Milk 1 tbsp
  • Salt and freshly ground black pepper
  • Red or white cabbage 50g (2oz), shredded
  • Dessert apple 1 small, peeled and chopped
  • Ready-to-eat dried apricots 25g (1oz), chopped
  • Raisins 15g (½oz)
  • Little gem lettuce 1, shredded
  • Tomato 1, sliced
  1. Preheat the oven and warm the falafel according to the packet’s instructions.
  2. Place the pitta bread in the oven during the last 3 minutes of cooking.
  3. Meanwhile, make the salad. In a medium-sized bowl whisk together the crème fraîche and milk and season to taste with salt and pepper. Add the cabbage, apple, apricots and raisins and mix well.
  4. Split open each pitta and fill with the lettuce and tomato and some of the fruity salad, then top with the falafel.
  5. Serve with the remaining fruity salad.

Cook’s tips
Make the salad quickly by popping the ingredients into a food processor and pulsing it a few times – add the cabbage first, then add any leftover dried fruit. Use any leftover crème fraîche to make a dip for crudités by mixing with herbs and grated cheese.

 


 

Fantastic Food For Less cookbookThis recipe is taken from our wonderful Fantastic Food for Less cookbook.
For more fantastic food, you can buy the book for just £5.99!!

FREE DELIVERY
Use the discount code DDPR and you’ll get free postage too!

ORDER NOW

 

#lovefoodhatewaste

#reducefoodwaste

#compost

#recipeoftheweek

#tripletested

 

Recipe of the Week: Broccoli & Apple Soup

Broccoli & Apple Soup

Broccoli & Apple Soup

 

Don’t be put off by the unusual combination – it really is delicious!

Time 25 mins
Serves 4
Calories 107
Fat 4g of which 0.4g is saturated
Suitable for freezing
Suitable for vegetarians

Olive oil 1 tbsp
Red onion 1, peeled and chopped
Dessert apples 2, peeled, cored and chopped
Vegetable stock 750ml (1¼ pints)
Broccoli 1 large head, trimmed and roughly chopped
Low fat natural fromage frais 4 tbsp, optional
Granary bread and Cheddar cheese to serve, optional

1 Heat oil in a large non-stick saucepan, add onion and apples, cover and cook over a low heat for 5 minutes, stirring occasionally.

2 Pour stock into pan and add broccoli. Bring up to boil, cover and simmer for 15 minutes.

3 Turn off the heat, season with black pepper and purée with a hand-held whisk. Serve immediately with a spoonful of fromage frais, and a chunk of bread and Cheddar, if using.

 

 

#recipeoftheweek

#tripletested

#soup

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