Quick, dry n hot noodles

egg noodles cooked and drained so that the water has evaporated
1 onion
mixed crunchy veg (carrots, peppers, pakchoi, mushrooms etc) cut into strips
Prawns or chicken (or neither!)
soy sauce
sesame oil
1 clove garlic, sliced
1 inch ginger, peeled and grated
1 red chilli chopped
1 lime
2 spring oinions sliced lengthways
handfull peanuts
sprinkling nori flakes (optional)
sprinkling of chilli powder

First put the peanuts, chili powder, and nori flakes into a mortar and pummel untul roughly crushed - put to one side. If using chicken - brown in a little olive oil on a medium heat. Add the oinion and fry until soft. turn the heat up and add all the veg, stir frying continuously. add the garlic, ginger and chilli stir for 1 min. Add a couple of good slugs of soy sauce. If using the prawns add them now and stir for 1 minute if thawed or longer if frozen. add a tablespoon of sesame oil to the noodles then add these to the pan. Stir it all together until heated through and is a fairly dry constistency. divide into bowls then sprinkle each with spring onions, crushed chilli peanuts and a good squeeze of lime juice. add more soy to taste.

really simple crunchy herby baked fish

1 fillet of white fish per person
4 slices of stale white bread
1 clove garlic
herbs (parsley, chives, basil or whatever you fancy)
inch cube of parmesan (end will do)
juice of half lemon
tablespoon of good olive oil

Drizzle of oil in a roasting tin - place fish on top with a squirt of lemon and some seasoning. put all the other ingredients (incl olive oil and lemon juice) in a blender and woosh until fine breadcrumbs. Pile the crumbs on top of the fish so that it's completely covered in a thick ish layer. Bake in a moderate oven for 20-30 minutes. It wants to be golden but you can put it under the grill if its not quite there. Serve with chunky chips or baby new potatoes with green veg or salad.

Rosie's Spanish Jambalaya (dubious spelling!!)

Chicken thigh or breast diced
Chorizo (best)
an onion chopped roughly
1 each of red, yellow and green peppers
1 litre chicken stock
2 teaspoons hot smoked paprika
Brown basmati rice
tablespoon tomato puree
few cherry tomatoes

Begin by frying the chorizo in only a tiny bit of oil for a few minutes. next turn the heat up and brown the chicken in the chorizo oil, then add the onion. Fry for a few minutes then turn the heat to moderate and add the peppers. After about ten minutes add the rice, stir fry everything for 3 or 4 mins then add half the stock, the tomato puree and paprika. allow to simmer until all the water has evaporated but take care that it doesn't burn, then test the rice and if not cooked add more stock. of the stock runs out but the rice still isn't cooked continue to add boiling water in small amounts until the rice is done. About 5 minutes from the end add the tomatoes and if you like it hotter add a couple of dashes of tabasco. Season to taste and serve with green salad.

way too yummy macaroni cheese

Ingredients:
Macaroni
Fairly runny cheese sauce
Grated cheddar and parmesan
tomatoes
bacon or chorizo (optional)
hot smoked spanish parika

Par-boil the macaroni. Make the cheese sauce quite runny because it'll dry out considerably in the oven. Drain the pasta and stir in the sauce - season as required. pour into a tin or cermamic dish. arrange tomatoes and chorizo if your using it on the top then sprinkle on cheese and paprika. Bake in a fairly hot oven for about 30 minutes or until nicely brown. If you prefer it a bit more saucy I would try baking for only 15mins and then grilling the top.

Nigella's Pizza Casareccia

For the Dough:

• 250g plain flour
• 1/2 sachet dried yeast
• 1/2 teaspoon salt
• approximately 150ml warm water
• 2 tablespoons of extra virgin olive oil

For the Topping:

• 200g tinned chopped tomatoes
• 2-3 pinches dried oregano
• some Parma ham
• chopped gherkins
• mozzarella

Combine the flour, yeast and salt into a large bowl, and stir in the warm water and the olive oil. Mix until it comes together into a dough, then tip out onto a lightly floured surface and knead for about 5 minutes until the dough is smooth and bouncy. Put into an oiled bowl and turn the dough to ensure it is covered lightly in oil.


Cover bowl with cling-film and put somewhere warm for an hour, or until the dough has doubled in size.


Preheat oven to 240 degrees / gas mark 9.

Knock the air out of the dough with oiled hands and knead a little. Then press onto a baking sheet in a rustic shape :). Cover with some tomatoes which have been seasoned with the oregano, a little pepper and some salt.


Put into the hot oven for about 20 minutes, or until the base has a hollow sound when knocked.

Add the toppings of your choice - here I have used Parma ham, gherkins, and mozzarella.


Place the pizza back into the oven for 5 - 10 minutes until the base is crisp and the cheese has melted.




Serves 4 (ish).

Quick Sunday Lunch

2 Digestive Biscuits
Butter (Salted)
Bovril
2 Slices Cucumber (Optional)

Lightly butter both Digestive Biscuits and spread a thick layer of Bovril on one. For vegetarians Marmite or Vegimite is a suitable alternative. Place 2 slices of Cucumber in a decorative manner on top of the spread. Finish by placing the second biscuit (butter side down) on top.

Enjoy, then remove crumbs and excess Bovril from chin. Next ....make another one.

too easy sugary peanut butter cookies

not for the faint-hearted but good for a heart attack - peanut butter fans will love this!

1 digestive biscuit
some whole earth crunchy peanut butter
a bowl of white sugar
a glass of milk or water to wash it down (tends to stick to the roof of your mouth)

Spread the peanut butter on the biscuit. Hold the biscuit PB face down above the sugar bowl then drop. Pick up the biscuit which should have an even sugary coating and eat. Apply mily to mouth as necessary until all the cookie has gone. Lie down.
Repeat if able to.