With everything that goes on in a typical day, it’s completely understandable that cooking is the last thing you want to do when you get home. Some of you work for long hours while others need to keep on top of their children’s schedules. There are so many slow cooker recipes you can make ahead of time. But sometimes, you just need easy and quick recipes that you can fix in minutes. In this guide, you’ll find some of these that might include your favourite dishes!
Chicken & Chorizo Jambalaya
- 350ml chicken stock
- 400g can plum tomato
- 250g long grain rice
- 1 tbsp Cajun seasoning
- 75g chorizo, sliced
- 2 garlic cloves, crushed
- 1 red pepper, thinly sliced
- 1 onion, diced
- 2 chicken breasts, chopped
- 1 tbsp olive oil
Method: Heat 1 tbsp olive oil in a frying pan with a lid and brown 2 sliced chicken breasts for around 8 mins until these become gold.Tip in the 1 diced onion and cook for around 4 mins until soft. Add 75g sliced chorizo, 1 thinly sliced red pepper, 1 tbsp Cajun seasoning and 2 crushed garlic cloves and cook for 5 mins more. Stir the chicken back in with 250g long grain rice. Add 350ml chicken stock and the 400g can of tomatoes. Cover and simmer until the rice is tender.
Lemon Drizzle Cake
- 85g caster sugar
- juice 1½ lemons
- finely grated zest 1 lemon
- 225g self-raising flour
- 225g caster sugar
- 225g unsalted butter softened
- 4 eggs
Method: Heat oven to 180C/fan. Beat together 225g caster sugar and 225g softened unsalted butter until pale and creamy. Add 4 eggs, one at a time, slowly mixing through. Sift in 225g self-raising flour, then add the grated zest of 1 lemon and blend until well combined. Line a loaf tin with greaseproof paper, then spoon in the combination and level the top with a spoon. Bake for around 45 mins. While the cake is cooling, mix together 85g caster sugar and the juice of 1 ½ lemon to make the drizzle. Pierce the cake all over with a fork, then pour over the drizzle. Leave in the tin until entirely cool. Remove and serve.
- 2 tbsp sunflower oil
- 2 tbsp plain flour
- 1⁄2 tsp harissa pastes or chilli powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- a handful of flat-leaf parsley or curly parsley
- 1 garlic clove, chopped
- 1 small red onion, roughly chopped
- 400g can chickpea, rinsed and drained
- green salad, to serve
- 200g tub tomato salsa, to serve
- toasted pitta bread, to serve
Method: Tap a 400g can chickpeas and pat dry with kitchen paper. Tip into a food processor with 2 tbsp plain flour and a little salt, ½ tsp harissa paste or chilli powder, 1 tsp ground coriander, 1 tsp ground cumin, a handful of flat-leaf parsley, 1 garlic clove and 1 small roughly chopped red onion. Blend, then form into four patties with your hands. Heat 2 tbsp sunflower oil, add the burgers and fry for 3 mins until golden. Serve with 200g tub tomato salsa, toasted pitta bread and a green salad.
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