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Quick and easy veggie risotto a la Smudge

The kids all love this one as they’ve all been poor students. Quick, easy and, most importantly, cheap!

30ml sunflower oil

2 garlic cloves crushed or sliced, whichever you prefer (optional if you’re not a garlic fan)

Any veggies you happen to have – most popular ones in this house are spring onions, sweet red peppers, celery (or fennel), mushrooms, frozen peas and sweetcorn. Anything will do really, just chop em up roughly.

2 stock cubes. I use veggie ones, but whatever you want really, in 750ml boiling water

Medium glass of wine (whatever you have, red or white)

1 or 2 teaspoons ginger paste and same of sweet chilli sauce, depending on how much of a “kickâ€

Sarah’s favourite carrot and coriander soup.

I must’ve tried a dozen different recipes for carrot and coriander soup, but this one got the biggest thumbs up, especially from Sarah who has actually taken to arriving for a wee holiday from Uni with a bag of carrots and leeks

175g leeks

450g carrots (peeled)

40g butter or margarine

10ml (2 tsp for all you imperialists ) ground coriander

5ml (1 tsp) plain flour

1200ml vegetable stock

Salt and pepper

150ml natural yogurt or soured cream

Coriander leaves for prettiness

Slice the leeks and carrots and add to the butter already melted in a large pan. Cover pan and cook fairly gently for 5-10 minutes until the vegetables begin to soften but not colour. Stir in the ground coriander and flour and cook for another minute then add the stock and bring to the boil, stirring all the time. (You can choose not to stir, but then it all gets a bit lumpy and ‘orrible ) Add salt and pepper then cover pan and simmer for about 20 mins.

Leave to cool slightly then puree in a blender or food processor till smooth. Return the soup to the pan and stir in the yogurt/soured cream and reheat gently – boil it at your peril as it seperates into an ugly looking mess.

Serve with coriander leaves sprinkled on top.

You mean there is food that has no meat?

WHYYYYYYYYYYYYYYYYYYY

ROFL - we're not veggies actually, just so happens these 2 are. Fear not I shall post a few meaty ones when I cba

Luv Smudger

Nice one Smudges - I like the soup one - I do similar but without the yoghurt bit (and i use a mix of butter n olive oil for the sweating part).

Damn she's setting high standards in portion control i better think about quantities more than just doing it

Well if I'm totally honest I don't actually measure much - done em often enough to know roughly what I need. The measures are for the uninitiated who still believe in measuring stuff out

Luv Smudger

curry sause and chips .

egg & fried rice with soy sause on ummmmm [and chips ]

This is a VERY quick and basic variation on beef stroganoff. This will do 3 people.

Ingredients
- 750g good steak (we use a mix of sirloin, rump and fillet from our butcher)
- half bottle of red wine
- 2 med size onions
- 1 pack of mushrooms
- 250/300ml double cream
- crushed garlic
- cayenne peper
- flour
- Olive Oil
- 2 Oxo cubes or some beef stock.

Prep
- Slice steak, thin strips.
- Slice onions
- Slice mushrooms
- Mix 2 large teaspoons (or per your own taste) of cayenne pepper with 1 coffee cup of flour.

Instructions
Flower and cayenne mix on a board/plate and then roll the steak into it so each piece gets a nice covering.

Using a large wok or pan, cook the onions with 1 large teaspoon of crushed garlic. add salt and pepper to own taste.

Cook until onions are soft and starting to brown.

Turn up the heat, wait a minute for pan to get to temp and then throw in the steak. Stir gently keeping it on a high heat until all the steak is seared.

Turn back down to medium heat. Stir in juice of 1 large lemon.

cook at med heat for 5 minutes.

Pour in half bottle of red wine and stir.

Cook for a few minutes - simmering is ok, dont let it boil.

Stir in the cream.

Stir for a few minutes and dont let it boil.

Mix in the 2 oxo cubes or the beef stock

Turn to low heat. and cook for 5 minutes stirring occasionally.

Stir in the mushrooms.

Simmer on low heat stirring occasionally for 5 - 7 minutes.

Turn off the heat and allow to stand for a few minutes.

Serve with rice.