One list five meals: Egg Mayonnaise on Brown Toast
8 tbsp of mayonnaise
A small bunch of parsley
A small bunch of watercress
½ tsp of mustard
6 eggs, hard boiled, chopped
8 slices of good brown bread
Some days I just do not feel like cooking up a big dinner and a quick and tasty open sandwich will do.
I have always had a soft spot for egg mayonnaise and I sometimes make this with the duck eggs I pick up at the market.
Mix together the mayonnaise, parsley, watercress and mustard.
Gently stir in the chopped egg until it is all coated. Season to taste.
Toast the bread on both sides and serve a dollop of the egg mixture on top.
This is nice served with some fresh green salad on the side.
A dash of olive oil
2 onions, finely chopped
4 cloves of garlic, finely chopped
1 carrot, diced
2 sticks of celery, diced
300g of streaky rashers chopped
1 litre of stock
A bunch of thyme, removed from the stalk
2 tins of cannellini beans, drained and rinsed
Crunchy bread for four
Heat a dash of olive oil in a large saucepan and sauté the onion until it is turning translucent, add the garlic and continue frying for a further minute.
Add the carrot and celery to the pot and stir fry for another minute, then add the chopped rashers and fry until they have started to brown.
Pour in the stock and leave to bubble away on a low heat for about 20 minutes until the vegetables have softened.
Add the drained beans and thyme and allow them to heat up.
Serve with crunchy bread.
Rice for 4
A dash of sesame oil
4 cloves of garlic, finely chopped
A thumb size piece of ginger, peeled and very finely sliced
4 chicken breasts, sliced
1 tsp of turmeric
1 tbsp of honey
3 tbsp of light soy sauce
2 handfuls of green beans, topped and tailed and cut in two
Put the rice on to boil in lightly salted water and drain when cooked.
Steam the beans until they have softened enough to eat but still have a little bite. I do this above the rice as it is boiling below.
Heat the oil and sauté the garlic and ginger until the garlic is about to change colour.
Add the chicken and stir fry until it has browned all over. Add the turmeric, soy sauce and honey to the pan.
Stir through the beans and serve with the rice.
200g of puy lentils
1 onion, sliced
1 stick of celery, roughly chopped
1 carrot, roughly diced
A bunch of thyme, on the stalk
2 cloves of garlic, lightly crushed but pretty much left whole
4 chicken breasts
100g of soft goat’s cheese, I like Ryefield from Fivemiletown Creamery
8 streaky rashers
A bunch of parsley, chopped
1 tbsp of french salad dressing
Put the lentils in cold water and bring to the boil.
Remove the foam from the top and add the onion, celery, carrot, garlic and thyme and leave to bubble away until the lentils have softened but still have a little bite. It should take about 20 minutes.
Strain the lentils and remove the thyme and other vegetables.
Make a slit in each chicken breast and pull them apart slightly so you have a pocket.
Put a quarter of the cheese into each breast and then cover with the rashers. You can use cocktail sticks to secure them if you wish.
Place into a medium oven until the breasts are cooked though. You can cover with tin foil if you feel the rashers might burn. It should take about 25 minutes.
Stir the dressing and the parsley through the lentils.
A knob of butter also works well with lentils if you are feeling more indulgent. Serve them with the chicken breast.
The cheese will ooze out as a sauce.
Penne pasta for 4
A dash of olive oil
16 cherry tomatoes, halved
4 cloves of garlic, chopped
300g of salami thinly sliced
4 tomatoes, finely chopped
2 tsp of dried mixed herbs
We use the lovely Gubbeen Salami in The Cake Cafe. Their chorizo is equally handy for this recipe.
Put the pasta on to boil in lightly salted water and drain when cooked.
I use a heavy flat frying pan to make a sauce like this. It fits neatly under the grill and allows a little room for stirring. Toss the cherry tomatoes and garlic in a little oil and place under a medium grill until soft. Stir once or twice.
Stir the rest of the tomatoes, the herbs and salami through the cherry tomatoes and season to taste. Place back under the grill until everything is hot.
Stir the penne through and drizzle with a little more oil as you serve.
CONNECT WITH US TODAY
Be the first to know the latest news and updates
