Basa Soupy Stew

A delicious bowl of wonderful flavours, ready to awaken those tastebuds and transport you to a party on your palate. It’s refreshingly light, fantastic as an evening meal if you don’t fancy something heavy. You can also make the stew without the fish if you are feeling a fish free or vegan meal, this is just as yum without the basa.

Serves 2

Ingredients:

• 1 can (400ml) coconut milk
• 1 can peeled plum tomatoes
• 200g baby button mushrooms, roughly chopped
• 1 chilli, roughly chopped
• 2 basa fillets
• 3 garlic cloves, roughly chopped
• Zest of 1/2 lime
• 1/2 tsp oregano
• 1/2 tsp paprika
• 1 tbsp olive oil
• Salt
• Pepper
• Lime juice (optional)

Method:

1. In a pan, start by frying the garlic in the olive oil for a couple of minutes.
2. On medium heat, add the mushrooms and cook with the garlic for 4-5 minutes, stirring occasionally.
3. Add the tomatoes, chilli, all seasonings and lime zest and cook together for 3-4 minutes.
4. Place the fish fillets in the pan and pour in the coconut milk. Give it a thorough mix.
5. Cover and leave to cook for 10-15 minutes. Upon serving squeeze a little fresh lime juice (optional) and grate a little more zest for added tanginess.

Best served hot.

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Simple Sautéed Prawns

British Summer Time kicks off from tomorrow getting us straight into those summer vibes, please believe…. I cannot wait for the longer summer days and hot weather. Like last week, here is another really simple, light and delicious recipe to get you into those more lighter meals. Additionally, as we are slowly getting out of lockdown and approaching freedom, many of us shall be returning to offices and places of work and so getting back to our cooking routines when we may have had more time at home makes this recipe even more special. A tasty meal in less than 15 minutes, what more could you ask for?

Serves 2

Ingredients:

• 185g raw king prawns
• 5-6 cherry tomatoes, quartered
• 1 tbsp olive spread
• 3 garlic cloves, roughly chopped
• Basil, a couple of leaves roughly chopped
• 1 tbsp white wine
• Salt
• Pepper

Method:

1. On medium heat, start by frying the garlic in the olive spread until lightly softened.
2. Pour in the wine and the tomatoes, season with salt and pepper and cook until the wine has reduced.
3. Add the prawns and cook for 4-6 minutes or until cooked through and piping hot.
4. Sprinkle over the chopped basil and mix.

Serve immediately with some bread or a portion of rice.

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Spicy Tomato Soup

Soup is the way forward now that autumn has fully arrived. As the days get colder and wetter, soup is a constant go to. They don’t take much time to prepare and cook, and can be so versatile which I love so you can always mix up these recipes as you like. This recipe is perfect after a long day at work and you’re not quite feeling a long winded time in the kitchen cooking.

Serves 2

Ingredients:

• 1 can (400g) peeled plum tomatoes in tomato sauce.
• 1 small yellow onion, roughly chopped
• 2 cloves of garlic, roughly chopped
• 1/4 tsp cumin
• 250ml vegetable stock
• 1 tbsp olive oil
• 1 small red chilli, deseeded and roughly chopped
• Salt
• Pepper

Method:

1. Start by frying the onion and garlic in the oil on medium heat until soft and lightly browned.
2. Add the chilli, cumin and season with salt and pepper and continue to fry for 2-4 minutes.
3. Then add the tomatoes and the juice from the can and bring to a gentle boil.
4. Pour in the vegetable stock, drop the temperature to medium-low and leave to cook for 10-12 minutes.
5. Using a hand blender, blitz the soup until smooth. Serve immediately in a bowl with your favourite crusty bread.

Best served hot.

Black Bean and Tomato Salad

Given the considerably warm weather we have been having, this recipe is exactly what you need. Fantastic to have just as a light lunch if you’re not up to cooking (I don’t blame you!) The juice from the fresh tomatoes really brings this dish to life, lots of flavours, really light and takes little time to prepare.

Serves 2

Ingredients:

• 1 can (400g) black beans, drained and rinsed
• 3 finely chopped fresh tomatoes
• Lime
• 1 tbsp olive oil
• A small handful of fresh parsley, finely chopped
• 2 spring onions, finely chopped
• 1/2 tsp paprika
• 1/4 tsp cumin
• Salt
• Pepper

Method:

1. Firstly, start by making the marinade for the salad. In a bowl, put the juice of half a lime, the paprika, cumin, oil, season with salt and pepper and give it a mix.
2. In a separate bowl had all the remaining prepped ingredients.
3. Drizzle on the marinade and give it a good mix. Taste and season again with salt and pepper if needed.

Enjoy 🙂