Cooking can be a joy, but on a weeknight, after a day at work it’s about getting something that’s quick, easy and tasty. Weeknights aren’t the time for long recipes, with multiple steps – what you need is easy midweek recipes.
So here is what we do for our simple midweek suppers.
Preheat oven to 180ºC, lightly grease a baking sheet and place salmon fillets, skin down on the sheet.
Pop into the oven for 20 minutes.
We serve with mango, avocado, beans and oven chips, rice or new potatoes.
If you fancy a marinade on the salmon then try any of the following:
1 tbsp maple syrup,
Mix 1 tbsp Soy Sauce and 1 tbsp Honey.
1 tbsp on Pomegranate Molasses
Honey Mustard Chicken
Preheat oven to 180ºC
In a small pot mix the following:
1/4 cup honey
1/3 cup dairy free margarine (Pure, Flora or Vitalite)
1/4 cup Dijon mustard
1 tbsp Balsamic vinegar
1 tbsp fresh basil
Minced garlic clove
If you don’t have, or don’t like Balsamic vinegar you could put in the juice of half a lemon instead.
Whisk together and bring the sauce up to the boil.
Place the chicken into a baking dish, pour the sauce over.
Pop in the oven for 40-45 minutes for thighs, 20-25 minutes for chicken breasts. Serve with rice.
I’ve always done these in a frying pan, just season and put into a frying pan on a medium heat. Cook for 3 minutes a side. The Gammon Steaks should be slightly browned. We go for Pineapple pieces not rings – and caramelised with 1 tsp of brown sugar per 8 pieces of Pineapple.
This dish takes a bit more preparation.
Cut up chicken breast into small strips and marinade in a tablespoon of honey and a tablespoon of soya sauce.
Chop up a tablespoon of fresh ginger into small chunks.
Chop up your selection of vegetables. Molly hates cooked carrots so we stick to onions, courgettes, babycorn, mushrooms and pak choi or cabbage.
Add a tablespoon of oil to a large frying pan or wok if you have one, heat until just smoking and cook the chicken quickly on a high heat for 2 to 3 minutes. Add in 1 tablespoon of chicken stock, and the vegetables in order of cooking time. Onions and ginger go in, then say the baby corn, and broccoli florets for 5 minutes, then add in the quicker veg like peppers, cabbage, mushrooms and sliced courgette. Add in 2 tablespoons of soya sauce and cook for 5 minutes. If it seems a bit dry add in another tablespoon of chicken stock.
Serve with rice.
Here are some links to our other favourites: