Easy Cupboard Recipes

Have you, like me, been looking forward to every meal during this time of lockdown? I see it as a time to sit and talk and enjoy food. I love that I have more time for cooking. Some ingredients not being available right now means I’m having to be more inventive. Being in this odd situation has made my love of cooking return with gusto! So here I’m going to share some of the recipes I’ve been making in this guide – Easy Cupboard Recipes.


The key to cooking from your cupboards is not worrying about substituting things. If you don’t have the right beans, add something else. If you have spinach instead of broccoli that’s fine. Remember spinach expels water, so you might want to pre-cook it before adding it to something.


So here are some of the things I’ve been making and really enjoying…


This is my favourite quick side dish.


Garlicky Lemon Courgette

Garlicky Corgette


1 courgette
1 garlic clove
1 lemon
Salt & Pepper to season
Slice the courgette as thinly as possible and lay it out on a plate.
Crush or thinly slice the garlic.
Juice the lemon and add to the garlic, season and pour over the courgette.
If you’re feeling fancy you could add some shaved parmesan to seriously improve the dish! If you don’t have it, no worries it will still be fabulous. Serve with pasta, fish or meat and add to a salad.

Lunch

Sweet Potato & Broccoli Quiche


300g Shortcrust Pastry (ready rolled/ready to roll or make your own)
flour for rolling
1 medium head of broccoli cut into small florets
2tbsp olive oil
1 large sweet potato peeled and cut into 1cm chunks
Sage
1 onion finely chopped
2 eggs
300 ml soured cream, crème Fraiche or milk
100g cheddar
Serves 6 prep time > 20 min’s Bake time> 30min’s
Preheat oven 200C/ 180C fan
1. Roll out the pastry and line a 20 cm flan dish. Remember that the pastry shrinks about 0.5 centimetres at the sides. You want to make sure the pastry is higher than the top of the flan dish.
2. Prick the base and cover with baking paper or foil. Weigh down with rice or I like to use spare coins.

  1. Bake in the oven for 10 minutes and remove the foil and rice/coins and bake for a further 5 minutes.
  1. Steamed broccoli until tender.
  1. Eat your dinner pan and cook the onion and sweet potato add the broccoli and sage at the end and mix thoroughly.
  1. Whisk the eggs and dairy (soured cream, crème Fraiche or milk), add the cheese and season.
  1. Add the vegetables to the bottom of the flan dish.
  1. Add the egg mix to the vegetables in the flan case and place on a baking tray. Place in the oven I bake for 30 minutes. The top should be springy and golden.
  1. leave to cool 10 minutes and serve with salad.

If you don’t have sweet potato you can substitute it for butternut squash or tomatoes. But if you don’t have broccoli you could use spinach, kale or leeks.

Easy Cupboard Recipes

Things I’ve tried from other sources


Tomatoes on toast with chilli and fennel seeds


This is on my list of things to try this week, it looks delicious and super easy. There are a few of the great recipes on here by Anna Jones and as it’s coming up to tomato season it’s perfect.
Find it here – Tomatoes on toast with chilli and fennel seeds

Dinner


Veggie Lasagne


This is my tried and tested veggie lasagne recipe I’ve been making it for years tweaking it every time. If you haven’t got pasta you could substitute it with aubergine or courgette slices. Or you could make your own with flour and water or flour and an egg.

Basic Pasta Recipe

  1. 100 grams of flour to one egg (multiples of these quantities will make more as needed)
  1. Mix and then knead until silky
  1. Rest for 30 minutes in the fridge
  1. Roll out as thin as you can.

If you don’t have an egg you can replace it with water and just add enough to make it into a nice dough-like consistency.
Find it here – Veggie Lasagne

Baked sausages with harissa and tomatoes


We tried this last week vegetarian sausages and it was delicious. If you don’t have the harissa paste you could substitute it for any paste you have for a different flavour. Or there are lots of simple harissa recipes on the internet using things you should have.

Find it here – Baked sausages with harissa and tomatoes

Lentil, eggs & green chilli masala


This is one of our go-to recipes we keep lentils in the cupboards but you can buy them canned. It uses a very small amount of curry paste which is great for using the end of a jar. Or you could make your own, again there are lots of very simple curry paste recipes on the internet. They will take little time to make and will be made with things you already have in your cupboards.
Find it here –Lentil, eggs & green chilli masala


Lebanese rice, lentils and caramelised onions


This is easy to make and again is made from things you will probably have in your cupboards. Find it here – Lebanese rice, lentils and caramelised onions


Spinach, chickpea and lemon pilaf


Haven’t tried this one but it’s on the list and again looks easy and delicious.
Find it here –
Spinach, chickpea and lemon pilaf


Tomato-y Shallot-y Pasta You Didn’t Know You Wanted
This looks insanely good and is on my list for next week. It uses very little ingredients; I think it only uses 4! Again, if you haven’t got pasta refer to the recipe of above for how to make a quick pasta.
Find it here –Tomato-y Shallot-y Pasta You Didn’t Know You Wanted

Tomato Curry


I made this on Saturday, and it is going to be a staple in our house. I never thought I’d find a curry based on tomatoes so delicious. Something about the depth of the spices and the combination is excellent.
It would work well if you added in paneer, chicken or any other protein that you might want to put with it.
Find it here – Tomato Curry

Side Dishes


Miso and sesame roasted parsnips


I have been wanting to make these for ages, and finally got around to doing it at the weekend. I added it to our Sunday roast, and I have to say they were the best part of the dish. I didn’t have white miso paste I had a miso soup sachet which worked perfectly.
Find it here – Miso and sesame roasted parsnips


So, there you have it, a round-up a few of the things I’ve been loving eating and enjoying whilst we’ve been staying at home. They’re all recipes that I have made before or have been meaning to make for ages. I wanted to share them as I thought it might make it easier for you, I know sometimes making the dinner is not a joy.

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