5 amazingly simple and lip smacking recipes to make in your kitchen!

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5 amazingly simple and lip smacking recipes to make in your kitchen!

1. Microwave risotto primavera

 

Risotto primavera
PREP: 5 MINS

COOK: 20 MINS

Ingredients-

350g Risotto rice

175ml white wine

850ml hot vegetable stock

500g frozen pea and bean mix (available in Waitrose)

100g pack Asparagus Tips

100g soft goat's cheese, or vegetarian alternative

handful mint leaves, roughly torn

Method:

1. Measure the rice into a large microwaveable bowl, then pour in the wine and a third of the stock. Cover with cling film, then microwave on High for 10 mins. Stir the rice, then add another third of the stock, re-cover and microwave again for 3 mins.

2. Stir the rice again, then add the frozen veg, asparagus and the rest of the stock. Re-cover and microwave for 7 mins. Stir in the cheese and mint, then leave the risotto to stand for 2 mins before serving.

 

2. Fastest-ever lemon pudding

 

Fastest-ever lemon pud

 

PREP: 5 MINS

COOK: 4 MINS

Ingredients-  

100g Caster sugar

100g softened Butter

100g self-raising flour

2 Egg

zest 1 Lemon

1 tsp Vanilla essence

4 tbsp lemon curd

Method:

1. Mix the sugar, butter, flour, eggs, lemon zest and vanilla together until creamy, then spoon into a medium microwave-proof baking dish. Microwave on High for 3 mins, turning halfway through cooking, until risen and set all the way through. Leave to stand for 1 min.

2. Meanwhile, heat the lemon curd for 30 secs in the microwave and stir until smooth. Pour all over the top of the pudding and serve with a dollop of crème fraîche or scoops of ice cream.

 

3. Super-quick Scandi supper

 

Superquick-scandi-supper

 

PREP: 15 MINS

COOK: 5 MINS

Ingredients-

2 Skinless Salmon Fillets

300g tub low-fat cottage cheese

small bunch dill, chopped

4 Spring onions, Sliced

2 tbsp white wine vinegar

1 tsp caster sugar

1 cucumber, halved lengthways, deseeded and very thinly sliced

15lbs 10oz pack cooked Beetroot, sliced

500g pack rye bread

Method

1. Cook the salmon in the microwave on High for 3 mins or until just cooked through. Remove and break up into large flakes, then allow to cool slightly.

2. Mix the cottage cheese, dill and spring onions with some seasoning. in another bowl mix the white wine vinegar and sugar until the sugar dissolves, then add the cucumber. Put the beetroot into another bowl.

3. Lightly toast the rye bread, then bring everything to the table and dig in.

 

4. Leeky Salmon in a parcel

 

Leeky salmon in a parcel

 

Cook: 15-20 MINS

Ingredients-

2 Salmon fillets, 140g/5oz each

1 medium or 2 small leeks, about 200g/8oz in total

50g frozen petits pois

4 heaped tbsp crème fraîche, plus 2 tbsp to serve

1 tbsp chopped fresh tarragon

Method:

1. Season the salmon fillets all over. Slice the leeks really thinly. Cut two 40cm square sheets of greaseproof paper and put a fillet in the middle of each sheet.

2. Top each fillet with leeks and peas, and 2 tbsp of crème fraîche. Sprinkle with tarragon and salt and pepper.

3. Make up parcels with the paper and stand them on a microwave-proof plate or tray. Microwave on full power for 5 minutes. Put the contents of the parcels on two plates and top each serving with a spoonful of crème fraîche. Serve with new potatoes.

 

5. Microwave butternut squash risotto

 

Butternut squash risotto

 

PREP: 5 MINS

COOK: 20 MINS

Ingredients-

250g risotto rise

700ml hot vegetable stock

1 medium butternut squash

big handful grated Parmesan or vegetarian alternative, plus extra

handful sage leaves, roughly chopped

Method:

1. Tip the rice into a large bowl, then add 500ml of the hot vegetable stock. Cover with cling film and microwave on High for 5 mins. Meanwhile, peel and cut the squash into medium chunks (see tip, below). Stir the rice, then add the squash and the rest of the stock. Re-cover with cling film, then microwave for another 15 mins, stirring halfway, until almost all the stock is absorbed and the rice and squash are tender.

2. Leave the risotto to sit for 2 mins, then stir in the parmesan and sage. Serve topped with more grated cheese.

 

Courtesy: bbcgoodfood.com