Cold Meatloaf with Squashed Tomato & Pepper Salsa and Rocket in Ciabatta Rolls


On Mondays I make lunch for me and my mum to have on Tuesday. Last Monday I made meatloaf and a tomato and pepper salsa from a recipe from BBC Good Food. The recipe can be found here: I halved the recipe and used ciabatta rolls and rocket to make up sandwiches which I kept in the fridge overnight till the next day. The salsa tastes absolutely amazing as does the meatloaf. The salsa would be great with other foods too and you can adjust the amount of chilli flakes to your liking. I spread the salsa on two cut ciabatta rolls and then layered the rocket and meatloaf slices to make a sandwich before wrapping them up to eat the next day. Enjoy!



Soy and Honey Chicken with Coconut Brown Rice


Last Tuesday, I made a wonderful meal. It was easy to make and the steps were straightforward. It tasted really good too. This recipe comes from Monica Galetti and she cooked it on Food & Drink a few weeks ago. The recipe can be found here: I used desiccated coconut instead of coconut oil which I mixed into the rice before serving. Enjoy!

Mozzarella & Winter Fruit Salad

On Saturday, I made a really good salad using blood oranges and mozzarella. The recipe is from Jamie Oliver’s website and can be found here: Enjoy!


Braised Chicken with Kale

Yesterday, for dinner I made a wonderful meal of baked chicken legs braised with kale. The recipe is from Cooking Light and can be found here: I served the dish with roast potatoes but I think it would be great served with rice. I also added a bay leaf to the pot before baking the dish. I will definitely be making this meal again. It was very easy to make and tasted amazing. Enjoy!



Prawn, Coconut and Noodle Soup

Today, for dinner I made a wonderful soup with prawns, noodles and an array of aromatic flavours. I was inspired by a recipe of Nigel Slater’s which can be found here: The soup is really easy to make, my recipe makes plenty for two and it tastes great. Enjoy!



for the paste:
1 shallot, peeled and chopped
1 garlic clove, peeled
1 lemongrass stalk, outer leaf peeled and ends chopped off
1 inch of peeled ginger, chopped
3 coriander stalks and roots
1 tsp ground turmeric
a pinch of chilli flakes
1 tbsp water
for the soup:
1 tsp of oil
165g coconut milk
500ml fish stock
100g fine egg noodles
200g jumbo prawns, cooked and peeled
2 small pak choi, thinly sliced
1 tbsp chopped coriander
1/2 tbsp chopped mint
1/2 tbsp of fish sauce
juice of half a lime


1. Put all the ingredients for the paste in a food processor and blend till more or less smooth.

2. Coat a pan with the oil and warm on a medium heat. Put the paste in the pan, fry for a couple of minutes, stirring regularly till the aromas start to release.

3. Then add the coconut milk and stock to the pan and stir everything together. Add the noodles and cook for a few minutes before adding the prawns and pak choi to cook for a few minutes more.

4. Finish the soup with the fresh herbs, fish sauce and lime juice. Divide into two bowls and eat immediately.


Get every new post delivered to your Inbox.

Join 100 other followers