UP-AND-GO RAMEN
Total Time: 10 minutes
Serves: 4
Ingredients
- 8 cups water
- 4 packets ramen noodles
- 4 stock cubes or noodle packet flavourings
- Large handful of crushed toasted nori
- 1 cup dehydrated, fresh, or tinned corn
- 4tsp soy sauce
- 4tsp butter
- Large handful of bean sprouts
- 4 boiled eggs, halved
- Chilli flakes
Method
Bring water to a boil, and then add ramen, stock cubes/flavouring, nori, corn, and soy sauce, simmering until noodles are cooked. Stir through butter and serve with bean sprouts, boiled egg, and chilli.
DESSERT PORRIDGE
TOTAL TIME: 15 minutes
SERVES: 4
Ingredients
- 1 ½ cups rolled oats
- 900ml almond milk
- 100g chopped dried fruit
- 1tsp cinnamon
- Handful shaved almonds
- Maple syrup
- Extra fresh fruit and melted choc chips (optional)
Method
Put the oats, almond milk, dried fruit, almonds, and cinnamon in a large pot over medium heat.
Bring to the boil until simmering, stirring occasionally for 6–8 minutes until the oats have softened.
Serve with a drizzle of maple syrup, extra fresh fruit or dark choc chips on top if desired.
ONE-POT CHILLI
TOTAL TIME: 35 minutes
SERVES: 4
Ingredients
- 1 medium onion, diced
- 1tbsp olive oil
- ½ cup yellow lentils, soaked and drained
- 1 400g tinned black beans, washed and drained
- 1 400g tinned red kidney beans, washed and drained
- 2 400g tinned tomatoes, diced
- 1 bottle of beer, preferably lager
- 2 stock cubes
- 2tsp sea salt
- 2tsp hot chilli flakes or smoked chipotle
- 1tsp garlic powder
- 1tsp cumin
- Handful coriander, chopped
- Extra olive oil and minced garlic (optional)
Method
In a large pot, heat the olive oil over medium heat and add onions, frying until translucent.
Add lentils and stir until coated. After a couple of minutes, add the kidney and black beans, tinned tomatoes, beer, stock cubes, and the rest of the spices.
Cook for around 30 minutes until thickened and serve with toppings of chopped coriander, minced garlic (optional), and a drizzle of olive oil.
