Main Meal Makes

Quinoa & Fresh Corn with Scallions (also known as spring onions !)

Ingredients

3 plump ears of fresh corn / or two big tins in water

2 cups / 250ml of vegetable stock or water

1 cup / 125g of Quinoa, well rinsed

1 tbsp of butter

1/2 tsp salt

1/2 cup / 125 thinly sliced scallions (spring onions) with

pepper for added seasoning.

1/3 cup / 113g of crumbled feta cheese, or created cheddar cheese

Step 1

Top and tail the corn if fresh, and peel. scrape the cobs to get the juice from the sweetcorn.

Step 2

Bring the stock to the boil and add in the quinoa and sweetcorn and salt. Then lower the heat and cover, and simmer for 15 minutes.

Turn off the heat and wait for it to stand.

Step 3

Melt the butter in a skillet or frying pan, and add the scallions (onions) and the corn kernel, cooking until you can see the scallions turn a lush green colour, which only take about 3 minutes. Toss the mixture with the cooked quinoa, and crumble the feta or cheddar cheese over the top, season as you like it.

This is a light lunch, you could serve with meat if you wanted or just by itself.

Spiced Veggie Quiche

Ingredients

1-2 Leeks diced

1 red pepper, diced

1 stick / 113g of butter

1 box / bag of frozen spinach (whole leaf)

1 chipotle chilli pepper (purely optional for those that like it hot!!)

1 red pepper

1 80z / cheddar , mozzarella or other mild cheese

1 cup / 125g flour

1/4 tsp salt

4 eggs

1 cup / 125ml of cream

1/2 cup / 63ml of milk

1/4 tsp salt

Step 1

Prep the veg by giving the leeks and peppers a good rinse

and dice them into small pieces.

Step 2

Melt 2 tbsp of butter into a late pan, and add the leeks and pepper, cook until almost caramelised.

Add the spinach and cook until thawed. add in the pepper,

and if you have a mixer blend them until they are flakey.

For the dough

Step 3

Add the flour and salt into a mixing bowl, and put in the remainder of the butter, (6tbsp approx)

& Mix it in very very well gradually (give it some elbow

grease if you haven't got a food mixer!)

Step 4

Add one egg yolk and 2-3 tsp of water as you need it, until

you see clumping potential.

Step 5

Wrap the dough in cling film and let it rest in the fridge for 20minutes to help it bind.

Step 6

Pre heat the oven to 450f / 230degrees c and butter the

pan.

Roll out dough when it's ready until very thin and place

rolled dough on the pie dish. Fill the pie with the baking weights (cooking beads) and bake for 20 minutes.

Step 7

Add the 3 eggs and the remaining egg white, with the chipolate pepper, the salt cream and milk, mix or blend

very well.

Step 8

Remove pie crust from the oven let it cool. Only remove

beans if cooled down!

Step 9

Add the pie quiche mix, with as much cheese as you like!

Place the oven on 425f / 220g for 15 minutes then reduce

heat as you need to, to about 350f / 180 degrees c.

Cooke for another 30 minutes, and keep your eye out,

testing that your knife comes cleanly out of the pie.

Serve hot or cold!

Miso noodle soup

Diced cooked chicken or if your a veggie fried tofu

Linguini / or noodles

2 large carrots

4 cups / 300g baby spinach

2 tbsp sesame oil

4 tbsp miso paste

4tsp of chicken broth, or vegetable gravy

step 1

Cook the Linguni or noodles drain and rinse with cold water to cool them and drain well.

Add the sesame oil

Step 2

While the pasta is cooking, prep the carrots by grating them.

Divide the 4 tbsp of miso paste, and veggie of chicken stock.

Step 3

combine the carrots and noodles with the spinach.

Serving suggestion

When first coming across this recipie it suggests this could be a quick lunch serves in a jar, when cooled after being stored in the fridge, all you'd need to do when you want to eat it, is add hot water to the mix seal and let it stand for 3 minutes before serving, or with the jar lid off pop it into the microwave for 3 minutes!

You can layer it so that you have pasta then carrot chicken and spinach. A lot healthier than the average pot noodle!!!

Spicy Bean Soup

1 can of Kidney beans

1 can of black beans

1 can of sweetcorn (you can also used frozen

Red lentils (if fresh leave them to soak beforehand before cooking)

Greek yoghurt / lactose free yoghurt (optional)

1 red pepper

1 red onion

1 vegetable stock or 3/1/2 cups of vegetable broth

2 tbsp olive Oil

Chilli pepper de-seeded (optional!)

Fry the onions and peppers in the olive oil and add garlic

Stir in the beans (if already prepared) and chillies (pre-chopped) into your broths and boil. Reduce heat and gently let it simmer for 25 minutes.

If you have a blender, blend until pureed unless you like your soup chunky!! your vegtable options for this soup can vary according to personal preference!

Main Meal Makes

Quinoa & Fresh Corn with Scallions (also known as spring onions !)

Ingredients

​

3 plump ears of fresh corn / or two big tins in water

2 cups / 250ml of vegetable stock or water

1 cup / 125g of Quinoa, well rinsed

1 tbsp of butter

1/2 tsp salt

1/2 cup / 125 thinly sliced scallions (spring onions) with

pepper for added seasoning.

1/3 cup / 113g of crumbled feta cheese, or created cheddar cheese

Step 1

Top and tail the corn if fresh, and peel. scrape the cobs to get the juice from the sweetcorn.

​

Step 2

Bring the stock to the boil and add in the quinoa and sweetcorn and salt. Then lower the heat and cover, and simmer for 15 minutes.

Turn off the heat and wait for it to stand.

​

Step 3

​

This is a light lunch, you could serve with meat if you wanted or just by itself.

​

​

​

Spiced Veggie Quiche

​

Ingredients

1-2 Leeks diced

1 red pepper, diced

1 stick / 113g of butter

1 box / bag of frozen spinach (whole leaf)

1 chipotle chilli pepper (purely optional for those that like it hot!!)

1 red pepper

1 80z / cheddar , mozzarella or other mild cheese

1 cup / 125g flour

1/4 tsp salt

4 eggs

1 cup / 125ml of cream

1/2 cup / 63ml of milk

1/4 tsp salt

Step 1

Prep the veg by giving the leeks and peppers a good rinse

and dice them into small pieces.

​

Step 2

Melt 2 tbsp of butter into a late pan, and add the leeks and pepper, cook until almost caramelised.

Add the spinach and cook until thawed. add in the pepper,

and if you have a mixer blend them until they are flakey.

​

For the dough

Step 3

Add the flour and salt into a mixing bowl, and put in the remainder of the butter, (6tbsp approx)

& Mix it in very very well gradually (give it some elbow

grease if you haven't got a food mixer!)

​

Step 4

Add one egg yolk and 2-3 tsp of water as you need it, until

you see clumping potential.

​

Step 5

Wrap the dough in cling film and let it rest in the fridge for 20minutes to help it bind.

​

Step 6

Pre heat the oven to 450f / 230degrees c and butter the

pan.

Roll out dough when it's ready until very thin and place

rolled dough on the pie dish. Fill the pie with the baking weights (cooking beads) and bake for 20 minutes.

​

Step 7

Add the 3 eggs and the remaining egg white, with the chipolate pepper, the salt cream and milk, mix or blend

very well.

​

Step 8

Remove pie crust from the oven let it cool. Only remove

beans if cooled down!

​

Step 9

Add the pie quiche mix, with as much cheese as you like!

Place the oven on 425f / 220g for 15 minutes then reduce