My favourite, quick, 15 minute dinner. Also, this really satisfies my pasta cravings. It’s a great meal because you can keep the ingredients in the kitchen for whenever you need them! As a Mum, this meal can be a life saver. Even my 18 month old daughter loves this dinner so it’s doubley perfect!
I buy frozen, precooked king prawns because they’re cheaper and it cuts out a lot of time (plus, you can leave it in the freezer until you need them) but you can buy fresh ones. Just make sure that they’re cooked all the way through and fully pink. I also use lazy garlic (already chopped, in a jar and you can keep it in the fridge) but you can use fresh garlic. You can use either dried or fresh parsley or even chives. I always keep spaghetti in the pantry and butter and parmesan are always in my fridge. That’s it!
Need I say more? 🍌🍫Seems like everyone in this pandemic has made banana bread. Well, this is an alternative. Whether it’s for breakfast, an evening treat or a basket you want to drop off to a loved one while socially distancing, these muffins are perfect.
This recipe uses chocolate chips but I recently ran out and used Cadbury dairy milk, chopped up and I think I’m going to do that from now on. It made the chocolate much more creamier and slightly melted in the middle. Way better than chocolate chips. Plus, its Cadbury!
I particularly love this recipe because it’s an all in one method. For those of you who dont know, that means you bung all the ingredients in one bowl and mix it altogether. No separate bowls, no creaming method and so much less washing up. As a Mum, all in one method and one pan meals are the saving grace to my sanity. Just makes things so simple and easy in a time that may not be. Plus, less washing up. Can I get a hallelujah?🙌🏻
100gChocolate chips or chocolate chopped into small chunks
Preheat the oven to 180°C (160°C fan, Gas Mark 4) and line a 12 hole muffin tin with muffin cases.
Mix all the ingredients in one bowl until fully combined and smooth.
Spoon the mixture evenly into the 12 cases and bake in the oven for 25 minutes or until a skewer comes out clean.
Once fully baked, leave to cool on a cooling wrack.
Optional: melt more chocolate to drizzle over the top of the muffins or add a square of chocolate to the top of the muffins.
Keyword Banana, Chocolate, muffin
It is literally as simple as that! Thank you for taking the time to read this post. I would really appreciate it if you could share it on your socials and to all your friends. It would help me out a lot!
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I found this recipe recently and I thought I would share it (along with my alterations). This recipe is Vegetarian, Vegan and (most importantly) a one pot meal, making it perfect for a midweek meal you need to cook in a hurry or a simple comforting dish when the weather is, well, British. It’s packed full of veggies so it is perfect for kids. “My kids don’t like veggies”. Well, guess what, Karen, neither does my fiance. He is a big kid or a ‘manly man’ when it comes to food. It’s either turkey dinosaurs or lots of meat and failing that, lots of cheese but he actually liked this AND had seconds AND requested I made it again!
I find this is best served with warm crusty bread but you could serve it with rice. This recipe makes enough to serve 4. Being a one pot meal you will literally only need one large saucepan, a chopping board, a sharp knife and a sieve (if you want to rince your tinned chickpeas). That’s it!
2 tbsp olive oil
450g sweet potato
1 red onion
2 bell peppers
1 clove of garlic (I buy the jarred, already minced stuff because I’m lazy)
1 tbsp Cajun seasoning (I buy the Schwartz one found in the spices aisle)
400g tinned tomatoes
250ml vegetable stock
salt and pepper to taste
Cut sweet potato, red onion and bell peppers into bite sized chunks. Mince or finely chop the garlic.
Heat the olive oil in a sauce pan and add the sweet potato, red onion and peppers.
Sauté until softened then stir in the garlic. Cook for 1 minute.
Add the Cajun seasoning, tinned tomatoes, chickpeas and vegetable stock. Simmer on a low to medium heat, stirring occasionally, until the sweet potato is soft enough to your taste. This should take between 10-20 minutes.
Season with salt and pepper and serve with warm crusty bread.
It is literally that simple. I like to make a big batch of this so I can reheat it for lunches or make multiple dinners for my little one. You can add more Cajun seasoning to intensify the flavour or add chilli powder to give it a kick. It is so versatile that it will suit almost anyone’s tastes.
If you make this, I would love to hear how it went. Follow me on my socials and you can share pictures with me when you make this! Hope this has helped with the dreaded meal planning or a last minute “what do I make?” panic. Thanks for reading!