As someone who writes recipes for a living, I often get asked about what I eat in a typical day.
While I’m pretty sure I spend more time than the average person thinking and talking about my next meal, I definitely don’t spend more time actually cooking. Well except for days when I’m testing and photographing recipes for work.
So this week I thought I’d share with you what my plate looks like on a typical day…
Simple Minestrone Soup
From ‘5 Ingredients 10 Minutes‘.
I love how the juices from the beans give this soup a dense soupy texture. They also add a rich slow cooked depth of flavour. You’ll think your adopted Italian nonna has been simmering the soup for hours rather than the quick 5 minutes you’ve actually allowed.
The recipe below gives instructions for a stove top, but there’s no reason you couldn’t whip it up in your work microwave. I’d skip the garlic and just pop the zucchini, beans, and tomatoes in a microwave safe container and nuke until it’s hot.
Enough for 2
1-2 cloves garlic, peeled & finely sliced
1 medium zucchini, finely sliced into coins
1 can tomatoes (400g / 14oz)
1 can cannellini beans (400g /14oz), or other white beans
4 tablespoons pesto, to serve
1. Heat a few tablespoons olive oil in a large saucepan.
2. Cook zucchini and garlic over a medium high heat for a few minutes, or until the zucchini is starting to soften.
3. Add tomatoes, beans and the juice from the cans. Simmer for another 5 minutes or until the zucchini is cooked through.
4. Taste and season.
5. Serve hot with pesto on top.
vegan / dairy-free – replace the pesto with a handful of torn basil leaves or some basil oil and a handful of toasted pinenuts.
different veg – replace the zucchini with cavalo nero or cabbage as per the note above.
more substantial – add a few handfuls of cooked short pasta such as penne or add a few handfuls of torn rustic sourdough or ciabatta – a great way to use up stale leftover bread.
tomato alternative – replace the canned tomatoes with tomato puree or passata or commercial tomato pasta sauce, you’ll need about 1 1/2 cups.
It’s only a week until my new print book is published in the UK and 2 weeks until the official launch in Australia on the 20th March! It’s now available to PRE-ORDER from amazon.co.uk and bookdepository.co.uk (my favourite book supplier because they have FREE shipping anywhere in the world!).
More details over here:
ps. If you had problems viewing the ‘sample recipes’ from the book last week, Sorry! I (hope) I’ve fixed the problem…
You can check them out over here: