I love cooking for other people, I know that when I’m older I want a lovely big kitchen and a spacious dining room with the intention of hosting dinner parties. Whilst this may be a pipe dream as I currently live in a student flat with a kitchen that Sue and Aggie would love to get their hands on, I still love cooking for friends.
Today in an attempt to be healthy, I cooked my lovely friend Ellie some spinach and ricotta tortellini, with red peppers and spinach in a cheese sauce. On the side we had peppers stuffed with feta, mixed olives with garlic and chilli, and kale roasted with olive oil and sea salt.
One of the reasons I love tortellini is that it’s so simple (simply boil it for around five minutes) but so yummy and filling. It’s also currently on offer in Tesco as two for £3!
I added in a whole bag of spinach to the simmering tortellini whilst I microwaved (yes I cheated a bit) some cheese sauce for a few minutes. I then sliced and diced some red pepper, drained the tortellini and spinach and mixed them with the cheese sauce and peppers.
For the kale I simply filled a baking tray of fresh raw kale, added a glug of olive oil and a pinch of sea salt and roasted for about 10 minutes (just keep an eye on your kale as there’s a fine line between crispy and cremated!)
We enjoyed this with a nice bottle of white along with our feta stuffed peppers and mixed olives, with lemon cheesecake (shop bought) for dessert.
This can be done on the hob as well, but I prefer to bung everything in the slow cooker as it’s so handy!
You can either make the sauce from scratch or use a jar sauce of your choice (handy tip: Tesco’s own is yummy!) if you want to make your own here’s what you’ll need…
2 tbp garam masala
1 tsp turmeric
1 tsp paprika
1 tsp garlic granules/garlic powder
1/2 ginger powder/ground ginger
1 tin coconut milk
1 tin of chopped tomatos
Coriander (if you like it) either fresh or dried, to taste, I usually use a teaspoon or two.
Pop all this in your slow cooker!
Now the other ingredients:
1 tin green lentils (drained)
1 tin chickpeas (drained)
220g tenderstem broccoli (chopped roughly)
190g babycorn (chopped roughly)
1 brown onion (diced)
You can also bulk it out by adding diced sweet potato if you like, I tend to boil the diced pieces to soften them before adding to the slow cooker!
– add the ingredients to your sauce that is already in your slow cooker, and cook for around 6 hours on high (but it depends on your slow cooker)
– depending on your taste you can add whatever you want to this for your “side”
– also using your slow cooker is great if you want to bulk cook meals, I’m a student and I usually get about 4 portions out of my slow cooker which I can use the next day or freeze!
This is the post excerpt.
I’m India and I’m a final year Sociology student at Newcastle university. I’m a feminist and a vegetarian. I enjoy going to the gym, as well as pole dancing and playing roller derby.
(Sounds a bit like the start to a CV, but moving on…)
I’ve started this blog because I want to share different things, such as recipes, fitness and exercise routines, self-care tips as well as general blog posts that may centre around things I’m currently doing or that are currently relevant.
Hope you enjoy!!