For me, the list of recipes in my home-cooked cooking arsenal is looking pretty thin.
Add to that the lack of food in my cupboards, combined with the ” I can’t call out for a takeaway shout,” and things are looking grim!
Having gone through all the beans on toast and the cheese and pasta options, I find the worst is yet to come. Someone has just suggested that I defrost the unknown black object. You know, the one that’s been lurking in the gloom of the freezer ice for the last ten years.
HELP, DON’T MAKE ME GO THERE!
Then just like Riley from the Alien movies, in comes my wife to save the day heroically.
Phew, the monster in the freezer can wait!
Yesterday, I showed you a delicious light lunch that my wife had made from leftovers in the fridge and cupboard. This was her first easy lockdown recipe, and it was absolutely delicious.
Roasted butternut squash salad. Mmmmm
In fact, she spent a few hours conjuring up delights from the cupboard scrapings.
Ingredients that we normally might have tossed onto the compost.
Today, I’m going to share the other recipes with you.
Easy Lockdown Recipe Number 1 – Herby Potatoes
Potatoes are a great staple in the home, but they can get a bit boring if you boil or mash them all the time. So, with the few stragglers left in the bag, my wife made this recipe.
The great thing about this potato recipe is that you can eat them hot or cold and with or without an accompaniment.
- Coconut or olive oil
- Herbs of your choice (my wife used Rosemary and Thyme)
- Preheat the oven to 190c – Gas Mark 5 – (375F)
- Meanwhile, cut the potatoes into cubes, rinse in cold water, and then put them in a pan, just covering them with cold water.
- Bring to the boil and then parboil for 5 min.
- Drain and leave to rest for about 3 min
- Then place in a roasting tin with the oil* and herbs.
- Shake gently to coat all the potatoes and place in the oven
- Cook for about 30 mins until cooked through and golden brown
*the amount of oil depends on the number of potatoes; you basically want to coat them, not drown them!
This meal also works great as a zero-waste meal as the potatoes can be eaten cold or stored to add to another recipe. My personal favorite is to add them to a cheese and ham omelet… Mmmmm delicious.
Time to get creative, guys!
Easy Lockdown Recipe Number 2 – Roasted Tomato Soup
Soup is a lunchtime favorite in our house, so what better way to use up tomatoes that are going a bit soggy than to make a yummy soup.
I love the taste of this one as roasting the tomatoes with garlic first gives the soup a lovely sweetness without adding any sugar.
Tomatoes – as many as you’ve got, but you need a couple of handfuls to make a good portion of soup. My wife used a mixture of cherry tomatoes and the standard slicing tomatoes.
- 3 garlic cloves
- Coconut or olive oil
- Black pepper
- Chicken stock cube or you could use vegetable, as this will keep it all plant-based.
- Preheat the oven to 200c – Gas Mark 6 – 400FHalve the larger tomatoes and place them in a roasting tin just coated with the oil.
- Turn the tomatoes a few times, so they are fully coated in the oil.
- Add the garlic cloves (still in their skins)
- Grind some black pepper over the top and place it in the oven
- After 15 minutes, turn the tomatoes, and if you’re using cherry tomatoes, add them now.
- Cook for a further 10 minutes
- Remove from the oven and leave to cool.
- Once cool, remove the garlic cloves from the skins and add to a large pan, along with the tomatoes.
- Add enough water to cover the tomatoes (you can always add more later if you want to change the consistency of the soup)
- Add the stock cube and bring to the boil.
- Simmer for about 30 minutes
Once cool, blitz the soup in a blender until smooth and serve with cheese on toast. This is a lovely heartwarming feel-good soup. Great for snuggling up in your favorite chair with a blanket and a soppy film on the box!
Easy Lockdown Recipe Number 3 – Carrot And Green Bean Soup
I told you soup was a favorite, so here’s another one!
I wouldn’t have thought about putting green beans with carrot in a soup, but when I had a taste of this when it was cooking, it tasted yummy.
The carrots bring a lovely sweetness and the beans a bit of nuttiness, a great combination.
- Green beans
- Vegetable stock cube
You could, of course, chuck in any vegetables left at the bottom of the fridge.
- Chop the onion, carrots, and green beans
- Sauté the onion and carrots in some oil until the onions are soft and translucent
- Then add enough water to cover them and bring to a boil.
- Add the stock cube and simmer for about 15 minutes (to be honest, I don’t think it matters if you boil for longer as you’re keeping all the liquid, so all the goodness is staying!)
- After 15 minutes, add the green beans and simmer for a further 10 minutes.
Leave to cool, and once cool, blitz the soup until smooth.
Serve with a lovely warm crusty breadstick.
So there we have it, 3 easy cook lockdown recipes that even your grandmother would be proud of!
Who knew my wife would be so good at storecupboard roulette.
I really think that if it were left to me, we would all be sucking on dried sticks of pasta by now.