Tag Archives: Olive oil

Roasted Vegetable Bolognese

29 Dec

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If, like me, you are totally sick of turkey after eating nothing else for the past week, then this should be the perfect antidote. A twist on everyone’s favourite dish, spaghetti bolognese, this uses roasted vegetables to give a delicious flavour and an awesome texture, and the paprika also gives a depth of flavour that you don’t find in regular bolognese sauce. It should be very healthy, although you might want seconds!

Leftover bolognese should be fine to reheat for around three days if kept in the fridge, or around a month if frozen.

Tip: I’ve kept this recipe very simple, but if you wanted to add extra vegetables then mushrooms or grated carrot, cooked with the mince, would go very well.

Serves: five people.

Cost per person: £0.82 (price based on Tesco Value ingredients).

Ingredients:

  • 400g beef mince
  • 2 peppers
  • 1 large onion
  • 2 garlic cloves
  • 1 can (400g) chopped tomatoes
  • 3 tsps paprika
  • 2 tsps mixed herbs
  • Salt and pepper, to season
  • Vegetable oil, for frying

Method

1) Preheat the oven to 180C, and heat a pan drizzled with oil in the oven.

2) Slice the peppers into thick strips and the onion into quarters, and place in the hot oil, making sure they are coated on all sides. Cook for around 15-20 minutes, until they are starting to crispy at the edges.

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3) Chop the garlic and fry with the mince for around 5 minutes, until browned.

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4) Add the chopped tomatoes and season with paprika, mixed herbs, salt and pepper. Simmer for 10-15 minutes.

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5) Once the onion and peppers are cooked, remove from the oven. The onion should have separated into strips, but pull it apart if it hasn’t.

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6) Add the vegetables to the sauce and simmer for 2 minutes.

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7) Serve with pasta or spaghetti and enjoy!

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Ricey Cheesy Mess

8 Dec

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This is such a quick meal to make, and great for when you’ve almost run out of food – everything in it is pretty much guaranteed to be in the fridge. It’s also really versatile, and you can chuck almost anything in, depending on what you have or prefer. It’s not the prettiest food (hence the name!), but is really tasty and very easy to make, and is essentially a really cheap version of risotto.

It doesn’t really matter what cheese you use, but strong-flavoured is better; I use mature cheddar. The stock cube also isn’t essential, but it gives this dish a lot more flavour and just generally makes it more awesome.

Tip: if you have leftover (pre-cooked) chicken you can use that instead of the bacon, and it’s really tasty.

Serves: two people.

Cost per person: £0.42 (price based on Tesco Value ingredients).

Ingredients:

  • 180g rice
  • 2 slices bacon
  • 75g grated cheese
  • 1 onion
  • 1 pepper
  • 1 vegetable stock cube
  • 1 garlic clove
  • 1 tsp mixed herbs
  • Vegetable oil, for frying

Method:

1) Put the rice on to boil, with the stock cube in the water.

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2) Chop the onion, garlic and bacon, and fry for around 10 minutes on a low heat. Season with mixed herbs.

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3) Add the pepper and fry for another 3 minutes.

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4) Drain the rice and mix in the bacon and vegetables with all but a small handful of the cheese. Serve with the rest of the cheese sprinkled on the top.

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