Does anyone remember when this used to be a lifestyle and food blog and I’d post a new recipe every week? Whether they were easy recipes, or overly convoluted ones, they were always delicious.
Each week I’d research a new recipe, perfect it, cook it, and take really bad photos of it to share with you all. I never cooked the same thing twice, and thankfully Ben was pretty patient with never eating his favourites more than once in a lifetime (excluding leftovers).
Ah, those were the days!
However, if you do remember, then you’ll also remember just how bad my food photography was/is.
See, I live in a small flat just outside Glasgow, and I get maybe 5 minutes of natural day light per week (but plenty of cloudy sunlight, jsyk). Natural sunlight is almost essential for taking photos of home cooking as it doesn’t make everything look yellow or orange. So, without the proper lighting, how could I take decent photos of my food and thus convince everyone I was actually a pretty damn good cook?
So, no more recipes on the blog, and all my old recipes have been hidden (sorry Pinterest!).
However, Just because I’m not taking photos, doesn’t mean I’m not cooking!
I still thoroughly enjoy cooking and still cook every weekendand although this isn’t a food blog anymore, I thought I’d post some of my “go to” recipes which I cook fairly regularly.
These recipes are perfected, are easy, and amazing. If you remember how tasty my old recipes were, then you’ll know that although these recipes might seem a little too easy to be true, they’re damn delicious none the less.
So here I present to you:
My Easy Recipes for Everyday
Sweet Potato Fries
Oven baked sweet potato fries are our easy side-dish solution. We have them with almost anything, and although they’re a bit time consuming to prepare, the payoff is more than worth it!
What Will I Need?
Sweet Potatoes, peeled and cut into fries, about 1cm thick
Spices (salt, cumin, paprika, or whatever takes your fancy)
- Soak the sweet potato fries in a large bowl of cold water for at least one hour – Do not skip this step!!
- Drain the sweet potato and pat dry with kitchen towel.
- In a large freezer bag, add some flour, salt, and spices before adding the sweet potato fries.
- Shake until the fries are covered in flour and spices.
- Line a baking tray with baking paper and spray lightly with oil
- Create a layer of sweet potato, ensuring that the fries are not touching.
- Spray the fries with a light coat of oil.
- Bake for 20 minutes on 220C, before flipping over the fries and baking an additional 15-20 minutes.
- Fries are ready when firm and golden brown.
Whenever we’re talking picnics or easy snackfood, hummus is at the top of the list. It’s so easy to make and the rich flavours are perfectly layered and unctous. This recipe is better than anything you’d buy from M&S or Waitrose!
What Will I Need?
400g tin chickpeas, drained
3 tbsp lemon juice
2 tbsp tahini
3 cloves garlic (or more, or less, I ain’t the garlic police).
2 tbsp olive oil
½ tsp cumin
Salt to taste
- Blitz all the ingredients excluding water in a food processor until it forms a thick paste.
- Slowly add water until you reach desired consistency.
- Eat it all and don’t share with anyone lest they want in on your secret recipe.
No photo of this one guys! I make swedish meatballs at least once a month and they are hands down my favourite thing I cook. The recipe is so simple but sometimes simple just work, y’know? We always have this with garlic buttered noodles because this recipe is all about comfort.
What Will I Need?
500g pork shoulder (or mince)
1 slice bread
Grated nutmeg (not too much)
Salt & pepper
4 tbsp each of salted butter and plain flour
4 cups beef stock
1 cup sour cream
Salt & pepper
- Blitz the mince, bread, egg, nutmeg and salt and pepper until minced and well combined.
- Shape into meatballs about 3cm across
- Heat 1tbsp oil in a large frypan over medium-high heat.
- Cook meatballs in oil until golden brown on the outside, and cooked through on the inside.
- Remove from heat and set aside.
- Melt butter in fry pan over medium heat, before adding flour and stirring to combine.
- Add 1/2 cup beef stock and stir through butter and flour until smooth. Continue with remaining stock.
- Stir through sour cream and season with salt and pepper.
- Add meatballs to gravy and reduce to low heat. Simmer 10 minutes, or until meatballs are heated through.
- Serve with garlic and parsley pasta.
Japanese Popcorn Chicken
This recipe is all about easy entertaining for parties! Japanese Popcorn Chicken (aka Karaage) always goes down a treat at parties as it’s familiar food but with a little twist. You’ll find hundreds of variations of Karaage, but trust me when I say the easier the recipe the better – and you can’t get easier than this.
What Will I Need?
500g chicken thigh, diced
3 tbsp soy sauce
2 tbsp cooking sake (or mirin)
1 tbsp minced ginger
1/2 cup cornflour
- Marinate the chicken in soy, sake and ginger for at least an hour.
- Add cornflour to chicken and mix through until well combined.
- Heat 1-1.5 inches of oil in a heavy based pot over medium high heat.
- Cover a wire rack with absorbent kitchen towel.
- Fry small batches (about 4-5 pieces) for 2-3 minutes or until golden, and transfer to the wire rack.
- Repeat step 5, frying the chicken a second time for a further 2-3 minutes or until a deep golden brown.
- Serve with Kewpie mayonnaise or teriyaki dipping sauce.
The Easiest Lasagne You'll Ever Make
Lasagne? Easy? Yep! Whenever we have friends or family over for dinner I make up a massive lasagne! Although you have to make two seperate parts and then construct it, the fact it feeds a lot with very little fuss is what makes this recipe so easy!
What will I need?
2lb minced beef
1 large onion, diced
2 large carrots, finely diced
3 cloves garlic, minced
1 jar (200g) sundried tomato pesto
800g diced tinned tomatoes
1 cup beef stock
Salt and pepper
1 tbsp olive oil
6 tbsp each of: salted butter, plain flour, Parmesan cheese
6 cups milk
- Heat olive oil over medium heat, add onion, garlic and carrot and cook for 10 minutes or until onion is soft.
- Add beef mince, and cook over high heat until browned.
- Stir through sundried tomato pesto.
- Add tinned tomatoes and beef stock and bring to boil.
- Season with salt and pepper.
- Pop on lid, reduce to low heat, and simmer for 1-2 hours or until sauce is thick.
- Melt butter in a large pot over medium heat.
- Add flour and stir through butter until well combined and starting to bubble.
- Add 1/2 cup milk stirring regularly until smooth.
- Continue to add milk 1/2 cup at a time, stirring til smooth.
- Add parmesan cheese and stir through.
- Continue to stir until sauce is thick and creamy.
- Create a layer of lasagne sheets in a large lasagne tray.
- Add a layer of bolognaise followed by beschamel, then create another layer of lasagne sheets.
- Repeat until no bolognaise left.
- Create final layer of lasagne sheets and top with remaining bescamel.
- Allow lasagne to sit for at least one hour before baking (the longer the better).
- Bake in 200C oven for 30 minutes or until golden brown.
What are your easy recipes for every day? Do you want to see more recipes on the blog?