Cooking at your home office: 3 easy and healthy recipes
If you work from home, you really have no excuse not to try your hand at home cooking once in a while. Takeout is all well and go once in a while but it’s healthier (and cheaper!) to cook at home at least a few times a week. “But I can’t cook!” we hear you say… that’s where we come in with three delicious recipes that even newbies will find easy to make.
1. Halloumi with griddled vegetables
100 g frozen broad beans
225 g halloumi cheese
1 small bunch of asparagus
2 tablespoons olive oil
200 g ripe cherry tomatoes
1 tablespoon capers
½ a bunch of fresh sweet marjoram or oregano
½ a bunch of fresh flat-leaf parsley
3 tbsp olive oil
1 tsp dried oregano
1 tsp honey
1 tsp Dijon mustard
1 tbsp cider vinegar
Put all the dressing ingredients in a clean jam jar and shake to combine. Set aside.
Cook the broad beans in boiling water for 5 minutes, or until tender. Drain and cool in cold water, then remove and discard the thick, white outer skins.
Cut the halloumi into slices, trim and slice the asparagus, then finely slice the courgettes lengthways. Toss in the olive oil, then season.
Heat a griddle pan over a high heat, then add the asparagus, courgettes and halloumi. Cook until nicely charred, remove and set aside.
Finely slice the shallots into rings, halve the tomatoes, then layer up on a platter with the asparagus, courgettes, halloumi, broad beans and capers.
Chop and scatter over the fresh herbs and finish with a drizzling of the dressing.
Recipe from https://www.jamieoliver.com/
2. Honey-Lime Roasted Chicken
1 whole roasting chicken
1/2 cup lime juice
1/4 cup honey
1 tablespoon stone-ground mustard or spicy brown mustard
1 teaspoon salt
1 teaspoon ground cumin
Preheat oven to 350°. Carefully loosen the skin from the entire chicken. Place breast side up on a rack in a roasting pan. In a small bowl, whisk the lime juice, honey, mustard, salt and cumin.
Using a turkey baster, baste under the chicken skin with 1/3 cup lime juice mixture. Tie drumsticks together. Pour remaining lime juice mixture over chicken.
Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, for 2 to 2-1/2 hours. (Cover loosely with foil if chicken browns too quickly.) Let stand for 10 minutes before carving. If desired, remove and discard skin before serving.
Recipe from https://www.tasteofhome.com/
3. Quick & easy tiramisu
3 tsp instant coffee granules
3 tbsp coffee liqueur
250g tub mascarpone
85g condensed milk
1 tsp vanilla extract
4-6 sponge fingers
1 tbsp cocoa powder
Mix the coffee granules with 2 tbsp boiling water in a large jug and stir to combine. Add the coffee liqueur and 75ml cold water. Pour into a shallow dish and set aside.
Make the cream layer by beating the mascarpone, condensed milk and vanilla extract with an electric whisk until thick and smooth.
Break the sponge fingers into two or three pieces and soak in the coffee mixture for a few secs. Put a few bits of the sponge in the bottom of two wine or sundae glasses and top with the cream. Sift over the cocoa and chill for at least 1 hr before serving.
Recipe from https://www.bbcgoodfood.com/
Authored by the Finerton.com News Team (Malta)
Images Sourced from Unsplash.com & Pixabay.com