Posts Tagged ‘easy’

Laura’s Fish & Couscous In a Bag Recipe

Sunday, October 2nd, 2011

This is probably one of the easiest recipes ever! A super healthy, super fast and super simple lunch – all done and cooked in a bag! Our presenter Laura (from the University of Leicester) shows you how in this video, and here’s her recipe.

FISH & COUSCOUS IN A BAG

Serves: 1
Prep time: 10 mins
Cooking time: 25 mins

Ingredients:
• 1 lemon, grated
• 100g couscous
• 25g pine nuts
• 1 small courgette, thinly sliced
• Dried herbs
• 150ml vegetable stock
• 1 haddock, or other white fish fillet

Method:
1) Preheat the oven to 180C. Fold a large sheet of tin foil in half and tightly fold one side to seal. Mix the couscous, pine nuts, courgette, lemon zest and herbs together – season well.
2) Tip it all into the open ‘bag’. Cut the lemon in half, then cut 2 thin slices from one half. Juice the other half and add the juice to the stock.
3) Lay the haddock on top of the couscous, top with the lemon slices, the carefully pour over the lemony stock. Fold the remaining open sides of foil tightly.
4) Bake for 20-25 mins, depending on how thick your fish is, unit the fish is cooked and the couscous is fluffy. Easy peasy!

…AND FOR DINNER…
When it comes round to dinner time, Laura also has the perfect dish for you and your hungry housemates: Italian Tuna Pasta Bake!

Laura’s Italian Tuna Pasta Bake Recipe

Saturday, October 1st, 2011

A taste of Italy but under a fiver – perfecto! University of Leicester student Laura cooked this for her hungry housemates (who loved her for it!) in this video. Since it went down so well, here’s the recipe so you can give it a go and feed your housemates too!

ITALIAN TUNA PASTA BAKE

Serves: 4-6
Prep time: 10 mins
Cooking time: 35 mins

Ingredients:
• 300g dried penne pasta
• 2 cans of ratatouille
• 2 x 185g cans of tuna in spring water
• 125g Italian light mozzarella ball, sliced
• Handful of fresh basil leaves
• Herbs, salt and pepper

Method:
1) Preheat oven to 190C. Cook the dried pasta as the packet instructions say (usually cook in a pan of boiling water for 12-15 mins). Drain and pour into a large ovenproof dish.
2) Spoon over half the ratatouille and tuna and mix thoroughly with the cooked pasta. Add the remaining ratatouille and tuna and stir in gently. Arrange the mozzarella slices on top.
3) Bake in the oven for 25 mins until bubbling and the cheese is golden.
4) Garnish with the basil leaves and serve immediately – dish it out!

…AND FOR BREAKFAST THE NEXT DAY…
Thinking about your first meal of the next day already? Why not give this Posh Breakfast recipe a go?

Stilton – King of English Cheese!

Friday, September 30th, 2011

Leicestershire is famous for the quintessentially English, and potent, Stilton blue cheese!

Stilton’s unique flavour makes it a great addition to a cheese board, but you shouldn’t underestimate what it can do in terms of perking up everyday recipes! So we thought we’d give you a trio of Stilton recipes to show you how versatile this magical blue veined cheese is. Check out the following stilton-infused starter, main and dessert recipes – it works all 3 ways!
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