It’s not easy to find everything we want to eat at the moment, which has made feeding the whole family a thing of great skill. But as panic buying begins to subside and the grocery stores have time to restock while we are on lockdown, the Rescue team has been practicing a few recipes with limited ingredients and limited time. Here are the ones we love the most.
Simple tomato and mozzarella vegetarian pasta bake
This pasta bake is easy to make, delicious and a sure hit for kids and adults. It’s also easy to freeze if you need to stock up while we are all in our homes. Plus, you can swap many of the ingredients out for what’s available in the store. We know that some types of pasta are scarce in stores at the moment, so choose any pasta at all and it will work.
To go for a vegan option, simply choose some vegan cheese rather than the dairy stuff. Or if you want to add in more vegetables, add in whatever’s at the bottom of the veg drawer; leeks, mushrooms, aubergine, peppers. Just make sure they’re finely diced. Or if you want more meat, a little bit of chorizo or bacon goes a long way or diced chicken breast goes well.
1 white onion, finely diced
2 garlic cloves, crushed
1 carrot, finely diced
1 tbsp tomato purée
2 x 400g chopped tomatoes
3 x 125g mozzarella balls
Handful of grated hard cheese (we prefer parmesan or cheddar here)
500g pasta (any kind will do!)
2 tbsp red wine vinegar
2 tbsp olive oil
Handful of basil, torn
Salt and pepper, to season
Heat your oven at 200C/180C fan/gas 6.
1. In a deep frying pan, heat the olive oil on a medium heat. Once hot, add the onion, garlic, carrot and any other veg you want, and fry for 5 minutes or until golden.Add the tomato purée and mix into the veg.
2. Add the chopped tomatoes to the frying vegetables, and simmer for 10 –15 minutes.
3. In the meantime, put your pasta on to cook in boiling, salty water. When it’s cooked, sieve and leave aside.4.Once your sauce has been simmering, transfer it to blender, and add the basil and the red wine vinegar. Blitz until it’s smooth and season to taste.
5. Option: Fry your meat in a pan and mix into the smooth sauce.
6. Divide your sauce in two. Put one half aside and mix the other half into the pasta.
7. In a baking tray, layer the bake in this order: sauce, pasta, torn mozzarella, sprinkle of hard cheese. Repeat until you run out of ingredients, but try to get at least two full layers.
8. Put the bake in the over for 30 minutes or until it is bubbling and the top layer is browning.
9. Option: Dish up with a side red wine for the adults.
One pot chicken, vegetables and rice
When the kids have been indoors all day, work has been incredibly busy and you need some heart-warming, healthy food, this recipe will get you through.If you are vegetarian, you can replace the chicken with grilled halloumi or a meat substitute.Here are the nine steps to get to where you want to be: on the sofa, with some wine and a show to watch.
1 white onion, sliced
2 garlic cloves, crushed
Finely chopped vegetables (Options: 1 aubergine, 1 leek, 250g mushrooms, 1 pepper)
400g rice (basmati, if possible)
500g stock (vegetable or chicken)
4 x diced chicken breast or thighs
300g broccoli or beans
1 tsp paprika
1 tsp cumin
3 tbsp olive oil
Handful of coriander or parsley
Salt and pepper, to taste
1. In a heavy bottomed pot, add the olive oil on a low-medium heat. Add the sliced onion and garlic and sweat until translucent.
2. Add your finely chopped vegetable of choice and heat for 5 –10 minutes.
3. In the meantime, rinse the rice until the water runs clear, and heat your stock up.
4. To the semi-cooked vegetables, add the paprika and cumin and ensure the spices are mixed in well.Now add your diced chicken, mix to coat with the spices. Cook for 5 minutes until the meat is browned.
5. Add the rice directly into the mix until the rice is also coated in the spices. Cook on a low heat for 2 minutes for the rice to absorb the flavours.
6. Add the stock until the rice covered, lower the heat and put a lid of. Cook for 10 minutes and do not open the lid.
7. After 10 minutes,add your broccoli or beans on top of the rice. Cook for a further 15 minutes, until the rice is fluffy, and the vegetables are cooked.
8. Sprinkle the chopped herbs over and serve.
9. Option: let the kids eat first and when they are asleep, enjoy yours with white wine and Netflix.
Coconut flapjack cake
“Let them eat cake”, said Marie Antoinette. The Rescue Team agree but we have our own spin: “let the kids eat nourishing cake.” And as it’s not just the kids that are always hungry while we’re all cooped up at home, this is your cueto enjoy this cake too.
250g porridge oats
100g coconut sugar
100g coconut oil
4 tbsp maple syrup
Optional: 40g dried fruit, seeds and crushed nuts
1.Heat oven to 200C/180Cfan/gas 6.
2. Place half the oats in a blender and blend until they are fine.
3. Mix all the ingredients (apart from the optional dried fruit and nuts) together in a large bowl. Don’t over mix; it should come together like a thick paste.
4. Line a medium-sized cake tin with greaseproof paper and press the mixture with the back of a spoon until firm and filling the tin evenly.
5. Bake for 15 minutes until golden brown.
6. Cut into slices or squares and store in a cool area in a Tupperware or freeze.