7 Easy 15-Minute Meals To Try This Week
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7 Easy 15-Minute Meals To Try This Week

If you’re a working mum, lead a busy life or just want to have a few rapid-fire dishes up your sleeve, help is at hand. From an easy stir fry to quick-fix summer salad, here are a week’s worth of new recipes to try – none of which take longer than 15 minutes to put on the table…

Buckwheat Bowl With Greek Yoghurt, Avocado, Alfalfa Sprouts & Rose Harissa: Bill Granger, Granger & Co

Serves
2
Total Time
15 Minutes
Ingredients
4 eggs, at room temperature
250g of Greek yoghurt
1.5 cups of cooked buckwheat
½ cup of cooked quinoa
2 tbsp of olive oil, plus 1 tbsp of olive oil extra
2 avocados
2 raw beetroots, shredded or grated
2 tbsp of lime juice
3 tbsp of pepitas
3 tbsp of almonds, chopped
To serve:
Rose harissa
Coriander leaves
4 lime cheeks
Method
Step 1

Place the cooked buckwheat, quinoa and 2 tbsp of olive oil in a bowl and stir carefully to combine. Season with sea salt and black pepper.

Step 2

Spread yoghurt over the base of four serving plates. Top with a large spoonful of the cooked buckwheat and quinoa.

Step 3

Place the beetroot in another bowl, add the extra olive oil and lime juice and toss gently to combine. Divide between the four plates.

Step 4

Roughly chop the avocados and place on the plates. Arrange a small handful of coriander leaves on each plate.

Step 5

Meanwhile, poach the eggs. Pour 5cm of water into a frying pan (with a tight-fitting lid) and place over a high heat. When the water boils, turn off the heat and break the eggs carefully into the water. Put a lid on the pan and leave for 3 minutes until the whites are opaque. Lift out with a slotted spoon and drain on kitchen paper, then place on top of buckwheat and beetroot. Garnish with pepitas, almonds, rose harissa and lime cheeks. Serve immediately.

Rustic Cannellini Bean Broth With Wholemeal Bread Dumplings: Valentine Warner

Serves
2
Total Time
15 Minutes
Ingredients
For the bread dumplings:
2 slices of bread
50g of grated parmesan cheese
2 eggs
Black pepper
A little grated nutmeg
For the soup:
1 tsp of ground coriander
A good grind of black pepper
1 bay leaf
2 tbsp of olive oil
1 medium onion, finely chopped
2 carrots, peeled and finely diced
1 celery stick, finely sliced
2 cloves garlic, finely minced
1 tin of white cannellini beans, drained
586ml of good chicken or vegetable stock
For the garnish:
Handful of ripe cherry tomatoes
Juice of half a small lemon
1 tbsp of olive oil
Pinch of flaked sea salt (optional)
Large fistful of roughly chopped fresh basil
Method
Step 1

In a small food processor blitz the bread slices to fine crumbs before adding the egg, parmesan and pinch of grated nutmeg. Blitz until a light paste is formed, and place in the fridge until needed.

Step 2

Chop the onion and in a medium saucepan and sauté it in the olive oil with the celery, carrot, ground coriander, and bay leaf. When tender, add the garlic and black pepper and continue to cook for a further minute.

Step 3

Add the stock and the drained beans to the vegetables and simmer. Season and leave to simmer slowly.

Step 4

Chop the tomato fairly finely and put in a bowl with the salt (optional), lemon juice and the chopped basil and stir this in too.

Step 5

Take the bread mix out of the fridge. Roll the bread mix into 12 balls just a little larger than marbles.

Step 6

Gently lower them into the soup, simmer for 3-4 minutes.

Step 7

Carefully spoon the dumplings into a bowl with the vegetables and stock. Finish with a little spoon of the tomatoes and basil into the middle.

No Meat Tacos With Mango Salsa: Sam Jones, group executive chef Compass Group

Serves
2-3
Total Time
15 Minutes
Ingredients
Future Farm mince or other vegan mince of your choice
1 tsp of smoked paprika
1 tsp of cumin
1 tsp of mixed pepper
For the mango salsa:
1 ripe mango
1 red onion, finely diced
½ red pepper, diced
½ orange pepper, diced
1 large bunch of coriander
1 red chilli
1 green chilli
Juice of 1 lime
Salt & pepper
To serve:
Vegan cream cheese
Soft shell tacos
Fresh coriander
Method
Step 1

Start by chopping up all the mango salsa ingredients and adding them into a bowl and mix well. Add to the fridge until later.

Step 2

Next grab a skillet and add the future mince to it over a medium heat with some oil. Add in the cumin smoked paprika and pepper and fry for 3-4 minutes adding some water if it dries up.

Step 3

Lightly flash fry the taco shells and start loading them up – first with the mango salsa and then the mince and top with the cream cheese and some fresh coriander and a squeeze of lime. Enjoy.

Green Bean & Cashew Stir Fry: Jamie Ramsey, Whole Earth

Serves
2
Total Time
10 Minutes
Ingredients
3 tbsp of cooking oil, such as coconut or sunflower
250g of fine green beans, stalks trimmed
2 shallots, finely sliced
2 cloves garlic, grated
A thumb sized piece of fresh ginger, grated
100g of cashew nuts, toasted
3 heaped tbsp of crunchy peanut butter
1.5 tablespoons soy sauce
Juice of ½ lemon
1 red chilli, finely sliced
Method
Step 1

Heat the oil in a wok or heavy bottomed, wide frying pan until the surface looks as though it’s shimmering.

Step 2

When the oil is at this stage (hot but not smoking), add the beans, shallots, garlic and ginger and a pinch of salt and stir fry, stirring regularly until the beans are beginning to soften but are still bright green (about 6 minutes). Add the cashew nuts and fry for another minute.

Step 3

Finally, make a space at the base of the pan and add the peanut butter, stir until it softens and stir to coat the beans. Pour in the soy sauce and lemon, add the chilli and stir for another minute.

Step 4

Serve immediately with rice or quinoa.

Rice, Lentils & Caramelised Onions Topped With Salmon & Herb Yogurt Sauce: Irini Tzortzoglou, MasterChef

Serves
2
Total Time
15 Minutes
Ingredients
2 salmon fillets (you may substitute with a tin of tuna)
5 tbsp of extra virgin olive oil
1 small cup of basmati rice
1 medium size white onion, peeled and finely sliced
1 tbsp of balsamic vinegar
1 tin of lentils, drained
2 tbsp of Greek yogurt
A squeeze of lemon juice
A few thyme leaves or a pinch of dry thyme
2 tbsp of finely chopped herbs (parsley, coriander, dill, etc)
Method
Step 1

Start by rinsing the rice in a small colander and putting it in a small saucepan with a lid. Add 1.5 cups of water and sprinkle with a pinch of salt. Bring the rice to the boil on a medium heat and when you see bubbles on the surface, cover with the lid, reduce the heat to low and leave the rice to cook for 10 minutes. Take it off the heat and leave it to stand. Uncover and use a fork to fluff it up.

Step 2

While the rice is cooking, put 2 tbsp of olive oil in a saucepan with a lid and bring to a medium heat. Add the onion and stir to coat with the olive oil. Add the thyme, stir, cover and lower the heat. Leave the onion to cook until it caramelises (is sticky, soft and golden). Finely, add the balsamic vinegar and give it a good stir.

Step 3

While the onion is cooking, rinse the salmon fillets and pat dry. Season with some salt and pepper.

Step 4

Bring a frying pan to a medium heat, add a couple of tbsp of olive oil and when the oil is smoking, place the salmon fillets in the pan skin side down and hold with your fingers for a few seconds to keep them flat. Cook the salmon for 3-5 minutes depending on their thickness. It should still be a little pink in the middle.

Step 5

In a small bowl, mix the yogurt with a squeeze of lemon juice, the remaining olive oil, a pinch of salt and a little pepper and half the chopped herbs. Stir to mix.

Step 6

Drain the can of lentils in a colander and add them to the saucepan with the onions. Add the cooked rice too, season with salt and pepper and stir in the remaining herbs. Spoon onto a plate and shred the salmon over it. Top with a spoonful of the yogurt sauce.

Griddled Nectarines, Prosciutto & Burrata: Gemma Simmonite, Gastrono-Me

Serves
2
Total Time
15 Minutes
Ingredients
4 nectarines halved and de-stoned
1 tbsp of olive oil
6 slices of prosciutto ham
1 burrata ball
A selection of baby leaves
A few chicory leaves
A few slices of toasted sourdough
Extra virgin olive oil
Balsamic vinegar
A pinch of dried red chilli flakes
Freshly ground black pepper & salt to taste
Method
Step 1

Heat a griddle pan until hot. Rub a little of the plain olive oil onto the halved nectarine flesh and grill them until charred and just starting to caramelise.

Step 2

Arrange the baby leaves and chicory on the plates, then divide the ham and burrata decoratively, finish with the grilled nectarines. Drizzle a little of the extra virgin olive oil over and season to taste with the chilli flakes and salt and pepper.

Step 3

Small dishes of extra virgin olive oil and an aged balsamic will make the perfect accompaniment as will a few slices of toasted sourdough for scooping up the delicious summery flavours.

Chu Chi Curry With Tempeh: Saiphin Moore, Rosa's Thai Veggie

Serves
2
Total Time
15 Minutes
Ingredients
3 tbsp of red Thai curry paste (you can make your own)
300ml of coconut milk
200g of tempeh (Club Cultured is best)
2-3 lime leaves, finely sliced
1 long red chilli, sliced
1 long green chilli, sliced
Vegetable oil for frying
Steamed rice, to serve
Method
Step 1

Fry the tempeh in oil until golden brown then set aside.

Step 2

In a frying pan or wok, add the curry paste and fry for 2 minutes until fragrant.

Step 3

Add the coconut milk, mix and cook until it thickens and starts to boil, reduce the heat and simmer for about 5 minutes, then add the chillies and lime leaves.

Step 4

Cook for 2-3 more minutes then turn off the heat.
Pour the hot curry sauce over the tempeh, garnish with more lime leaves and serve immediately with rice.

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