Many a night you’re arriving home late, desperate for some nourishment but hardly inclined to cook anything requiring anything that resembles effort.
You’re craving something comforting that hits the spot, but the thought of chopping and assembling a medley of pans make you shudder. You’ve filled your takeaway quota for the week, so that option’s out. Hmmm, bribing another family member to cook perhaps? Always a nice possibility, but unless your bribes are rather good, an unlikely prospect.
It’s time to bite the bullet, fling open that fridge door and create a stylish supper out of, well, next to nothing. Despite the fridge looking a little on the sparse side, you’ve still got plenty of options.
Omelettes and frittatas are always your friend – eggs, milk and potatoes are generally omnipresent in any kitchen and then it’s just a matter of bunging in whatever other ingredients are at hand.
Old-fashioned toasted sandwiches get given a revamp with the addition of delicious white cheeses and any number of marinated vegies – it’s really just a matter of slicing some bread and opening a jar. Add a little rocket or baby spinach and you’ve got a meal to make any chic café proud.
With these few basics you can whip up a veritable feast in no time flat and give that Nigella a real run for her money!
Recipes supplied by www.freshf.com.au
Mushroom and spring onion fritters
Preparation: 15 minutes; cooking: 25 minutes; makes 22
- 2 tablespoon olive oil
- 400g Swiss brown mushrooms, sliced
- 2 cloves garlic, crushed
- 1⅓ cups SR flour
- 1½ teaspoon ground coriander
- Salt and freshly ground black pepper, to taste
- ⅔ cup milk
- 2 eggs, lightly beaten
- 10 spring onions, thinly sliced
- Olive oil, for frying
- Mango chutney, to serve
Heat oil in a frying pan over high heat. Add mushrooms and garlic and cook, stirring often, for three minutes or until just tender. Set aside to cool. Combine flour, coriander, salt and pepper in a large bowl. Lightly whisk milk and eggs together. Gradually pour egg mixture into flour mixture, mixing constantly until smooth. Add mushrooms and spring onions. Stir gently to combine.
Pour oil into a frying pan and heat over medium heat until hot. Using one heaped tablespoon mushroom mixture per fritter, spoon mixture into the hot oil. Cook fritters, in batches, for three minutes on each side or until golden and cooked through. Remove and set aside to drain on paper towel. Serve fritters immediately with a favourite relish or chutney.
An easy Sunday night dinner… barbecued mushroom BLT
Preparation: 5 minutes; cooking: 6 minutes; serves: 4
- 2 tablespoon olive oil
- 4 large (140g each) flat mushrooms, trimmed
- 6 rashers bacon, rind removed, halved
- 8 slices, multigrain bread, toasted
- ¼ cup whole egg mayonnaise
- 2 teaspoon Dijon mustard
- 3 iceberg lettuce leaves, shredded
- ½ cup semi-dried tomatoes, chopped
- French fries to serve
Preheat barbecue plate on high. Drizzle both sides of the mushrooms with oil and season with salt and pepper. Place on the hot barbecue plate and cook for three minutes each side or until just tender. Remove to a tray.
Add bacon and barbecue on to one and half minutes each side until golden. Remove to the tray.
Place four slices toasted bread onto a board. Combine mayonnaise and Dijon mustard together and spread over one side of the toast. Top with lettuce, mushroom, bacon and tomatoes. Season with salt and pepper. Top with remaining bread.
TIP: To reduce the amount of saturated fat replace the mayonnaise with Greek-style yoghurt.
Bubble and squeak
Preparation: 5 minutes; cooking: 15 minutes; serves: 4
- ½ cabbage, sliced
- 4 potatoes, peeled and diced
- 1 onion, chopped
- 1 tablespoon butter
- 4 rashers bacon, chopped
- ½ teaspoon paprika
Microwave cabbage until just tender. Drain. Microwave potatoes until tender. Heat butter in saucepan. Add onion and bacon. Sauté until onion is soft. Add cabbage, potatoes and paprika. Cook on medium to high heat until a crust starts to form. Keep mixing, scraping the bottom of the pan with a spatula until cooked. Serve topped with poached eggs.
Oven baked potato omelette
Preparation: 10 minutes; cooking: 25 minutes; serves: 4
- 1 tablespoon olive oil
- 3 potatoes, sliced and cooked
- 1 onion, chopped
- 1 cup finely diced red capsicum
- 1 cup finely diced mushrooms
- 6 eggs
- ¼ cup milk
- Freshly ground black pepper
- 1 tablespoon chopped chives
- ½ cup grated cheese
Brush a round ovenproof dish with oil. Add potatoes, onion and vegetables. Beat eggs with milk, pepper and chives. Pour over the potato and vegetables. Top with grated cheese. Bake for 10 – 15 minutes or until just set and golden on top. Serve with a green salad and crusty bread roll.
