Vegetarian Japanese Yakisoba Noodles

Konnichiwa!
Go Japanese with these veggie yakisoba noodles, easy to make, minimal effort, and maximum taste - this meat-less dish is suitable for vegetarians but also the perfect family dinner! For more servings just double/triple the amount of ingredients to suit the number of servings you need. 

Serves 2

Ingredients:
200 g Japanese Soba Noodles
2 tbsp Chilli Sauce
2 tbsp Mirin
2 tbsp Soy Sauce
1 tsp Sesame Oil
1 tbsp Ginger, grated
3 Carrots, thinly sliced
1/4 Savoy Cabbage, roughly chopped
A Red Onion, sliced

Method:
1.  Boil the noodles in boiling water until al dente.
2. Drain, rinse in cold waterand drain again.
3. Mix in the chilli sauce, mirin and soy sauce with 1 tbsp water.
4. Heat the sesame oil in a large wok and add the ginger.
5. Stir for a few minutes and then add the carrot, cabbage and onion.
6. Cook for about three minutes , then add the noodles.
7. Stir-fry for a few more minutes until warmed through and then add the sauce.
8. Continue mixing until everything is hot and the sauce has thickened.
9. Serve immediately.

Enjoy your little taste of Japanese cusine. Sayonara!

Leek and Potato Soup

A classic soup for those cold autumn nights, soooo simple to make, perfect for a quiet night in! 

Ingredients:
1 clove garlic, chopped

1 small onion, chopped

3 large leeks, chopped

3 medium potatoes, peeled and diced

Handful of chopped fresh parsley

1 vegetable stock cube

900ml chicken stock

50g butter

Handful chopped fresh parsley

Salt + Pepper

Method:

1. Melt butter in a large saucepan and sauté the leek and onion, stirring regularly, for a few minutes.

2. Add remaining ingredients and bring to the boil, simmer for 30 mins.

3. Puree soup with a blender.

4. Serve with thick chunks of buttered wholemeal bread.

Carrot, Houmous and Radish Pittas

Perfect for a lunch box, just wrap tightly in cling film until needed - or enjoy as a healthy, no fuss lunch!!

Serves 2

Ingredients:
2 Wholemeal Pittas, halved
Houmous
2 Carrots, Grated
Radishes, sliced (About the same amount as the carrot)
Half a red onion, finely sliced
A few leaves  lettuce

Method:

1. Open up the pitta halves and spread some houmous in them.
2. Place a few leaves of lettuce in each half.
3. Stuff the halves with a mixture of the radish, onion, and carrots.
4. Wrap tightly in cling film until needed, or eat straight away.

Feel free to 'mix it up' with different vegetables or 'experiment' with some sauces,

Enjoy!

Lemon and Herb Chicken

Ingredients:
2 Chicken Breasts
2tbsp oil
Salt and Pepper
1tsp Dried Mixed Herbs
3tbsp Lemon Juice

Method:
1. Rub chicken with a little oil, then season with salt and pepper.
2. Grill the chicken for about 7-8mins on each side, until the skin is crispy and flesh is almost cooked through.
3. Whisk together remaining oil, herbs and lemon juice. Brush over chicken and continue to grill for another 3-4mins until thouroughly cooked. Brush again after 2 mins.
4. Serve with chips and cooked vegetables, or salad.