Super Speedy & So Simple - Steak & Noodle Stir-Fry

Sometimes I really cannot be bothered to cook. If my oven wasn't so excruiatingly slow at pre-heating I'm sure I would eat a lot more pizza. Last night, after a run in the pouring rain I was so tired/cold/wet/hungry and had no food in the house so had to go shopping - to be honest, I did almost plump for a McDonalds. By the time I got home I just wanted to eat - which is when you need a recipe like this. With ready made stirfry sauce, you can have nice, hot food, have it now-ish (10-15mins) and it's filling and tasty enough for The Man too, Winner!

Last night I used Morissons Black Bean Stir-fry Sauce - but just add whichever one you fancy. BlackBean is lush with the steak though.

(We were so starving last night, I completely forgot to take a photo -  I will add one very soon.)

(Serves 2)
Ingredients:
2tbsp sunflower oil
1 red pepper - chopped
200g ish sirloin steak - or rump - all fat trimmed off - cut into slivers/slices
160g bag baby spinach
180ml stir-fry sauce
300g straight-to-wok noodles (usually 2 x 150g packets)

• Heat the oil in a large wok/frying pan and add the red pepper - fry for 2 minutes
• Add the steak and fry for a couple of minutes until browned
• Add the spinach, fry for a couple minutes, stirring, until starting to wilt
• Add the sauce and 2 tbsps of water - stir for a couple of minutes - until boiling
• Add the noodles, and stir through until heated and mingled with all the ingredients.
• Divide between 2 bowls - et voila!

(prawn crackers are a good call here)

Leek & Nutmeg Tart

I love leeks, really love them. I also love Nutmeg - a lot. It's only really in the last few years that I have really begun to appreciate them both together. I don't know when my leeky nutmeg epiphany came about, but I'm thankful it did. This is my most favourite savoury tart ever - I could easily eat the whole thing in one afternoon, I really struggle keeping some left for The Man when he gets home. We have this with a simple side salad - or something involving walnut and blue cheese perhaps, we have it with gammon steaks, we have it as part of a picnic or buffet, but honestly, I just love it on it's own. Warm out the oven is best, fridge cold and it loses some of it's flavour. If making ahead room temperature would be great, or even reheated in the oven. I have been known to microwave it for next day grazing, but in truth, it rarely lasts long enough for that to be an option in our house. I cannot tell you how much I love this.

(Serves: 4-6)
Ingredients:
1 sheet ready rolled shortcrust pastry
3 leeks, sliced and rinsed
1 onion, finely sliced
handful of sage, chopped (optional, I dont always add this, it just adds an extra dimension)
2tbsp olive oil
3 egg yolks
150ml double cream
1 tsp nutmeg
1/2 tsp cinnamon

(pre-heat the oven to 200 C / 190 C fan assisted)

• Unroll the pastry and line a greasesd, loose-bottomed flan tin - regular size, 20cm.
•  Prick the bottom all over with a fork. (of the pastry, not self)
• Line with baking paper and blind bake (fill with baking beans or uncooked rice and bake) for 15-20 mins then remove the beans and paper and return to the over for 5 more minutes until lightly golden
• MEANWHILE: Add the oil to a large frying pan over medium heat, add the onion, leeks, sage and 2tbsp water.
• Cook leeks, covered with lid or foil for 7 minutes until tender, add the spices and cook uncovered for a minute more.
• Beat the egg yolks with the cream
• Trim any overhanging edges from the pastry case and pour in the leek mixture.
• Pour the cream mixture over the top and return for the over for 25 minutes.
• Check the tart is just set and lightly browned on top - et voila!

(Eat warm or cold at room temp, try not to eat it all at once if possible.
If I have eaten most of it, I find it better to finish it and destroy all evidence before man gets home)

A Sort of Chinese Spiced Vegetable Rice

Sometimes there is just no food in the house and you're too hungry to go out and shop for it. For me this is normally a lunchtime at the end of the week. At these times I need quick fix satisfier like this. It's not authentic chinese, just reminds me of chinesey flavours and you can just chuck in anything you have to hand that wants to be included. I just happened to have half a bunch of spring onions lying forlornley in my salad drawer and a few forgotten rashers of pancetta. You could chuck in some bacon lardons, chorizo, red onion, baby leeks, water chestnuts... the list goes on, seriously - just wang in whatever you feel like!

(Serves: Probably 2, but I ate the lot)
Ingredients:
1 cup of white rice
1tbsp Oil
6 rashers pancetta - chopped
4 spring onions - chopped
10 cherry tomatoes - 1/4'd or 1/2'd
1 red chilli - finely chopped (I remove seeds, but leave them in if you want a fiery boost)
1 onion - white, red, whatever - chopped
2tsp soy sauce
1tsp chinese 5 spice

• Cook the rice - 12-15 mins in lightly salted boiling water, or whichever method you like
• Heat a wok over a high heat, add the oil
• Fry the onions and Pancetta for 5 mins, 'til soft and tinged gold
• Add the spring onions, cherry tomatoes and chilli to the wok
• Stir fry for 5 mins or so, then add the soy sauce and chinese 5 spice
• Stir for a few more minutes or until rice is cooked
• Drain rice if need be, and add to the wok
• Stir and Serve - et voila!

Creamy Garlic & Nutmeg Pasta - with cherry tomatoes & yellow pepper

This is a recipe I came up with a few months ago, before christmas when the weather was really cold and frosty and the nights were long and dark. I recently made it for my good friend Emma who lives in the village and she now makes it too! It is a firm favourite in our house these days, it has become The Man's favourite, most comforting dish. He always requests it before a midweek football match or training, and there's nothing I appreciate more than his sigh of contentment when he's eating it!And the great thing is, It literally take 15 minutes from deciding to make it, to eating it!

(Serves 2, easily doubled)
Ingredients:
150-200g (depending on appetite) Pasta (I usually use Penne or Fusilli)
Small Pot (150ml ish) Double Cream
Knob of Butter
tsp Nutmeg
tbsp Olive Oil
1 Onion - finely chopped
1 Yellow Pepper, chopped
8 Cherry Tomatoes, halved
1 Garlic Clove, crushed
(Garlic Bread to Serve)

(if serving with Garlic Bread, pre-heat the oven now)

•  Put pasta on to cook as per packet instructions (usually about 12 mins in boiling salted water)
• In a small saucepan, put the Cream, Butter and Nutmeg and stir together, leave to simmer over a low-medium heat for 10 minutes, stirring every now and then

(remember to put the Garlic Bread in the oven, if using)

•  Meanwhile heat the Oil in a large frying pan, Add the onion and fry over a medium heat for 5 mins.
•  Add the Pepper and Tomatoes, stir and leave to cook for 5 mins.
•  Give the cream a good stir and add to the vegetables. Add the garlic and turn the heat right down, just to keep it warm whilst the Pasta finishes cooking.
•  Check the pasta and drain when ready.
• Plate up the pasta, spoon over the creamy, nutmeg sauce with tomatoes and peppers ... et voila!

P.S - lovely with a bit of parmesan and a few fresh herbs like basil scattered over before eating.