My veggie staple.
My mums a bit of a super hero. Not only does she keep up a job as a research nurse, but she is studying for her masters degree and has 3 kids to look after. One of them being my dad!
Due to this, as much as possible I like to cook. This is something I make all the time at Uni because I just don’t get bored of it.
Firstly these are my tips for making anything with a tomato sauce base. Don’t be afraid to burn and over cook the tomato sauce! It makes it so incredibly rich and tastes sooo much better. Also, add a bit of sugar and a splash of lea & perrins. This takes the edge off bitter tomatoes and again makes it much more flavoursome. Finally, don’t slack on the garlic!!!
You will need:
- 2 x diced red onion
- 2 x crushed clove of garlic
- 2 x sliced peppers
- 1 x sliced courgette
- 1 x fresh red chilli (optional)
- 1 x splash of Lea & Perrins
- 1 x teaspoon of sugar
- 1 x tin of cherry tomatoes
- 1 x can of cannelloni beans
- 1 x block of halloumi
- Fry off the onion with the garlic in a large deep pan
- Add the sliced peppers and courgette and continue to fry until softened slightly
- Add the chilli, remove the seeds for a milder flavour
- Add the tinned tomatoes, cannelloni beans, Lea & Perrins and sugar, then simmer for 10 mins
- Transfer into an oven proof dish and bake for 20 mins
- Slice up the Halloumi and lay on top of the stew, then grill for 15 mins
- Eat and enjoy (maybe with some wine)
The great thing about this is you can add or take away any veggies you like. Add an Aubergine, some mushrooms or some spinach. You can eat it with pasta, couscous, new potatoes, salad or some fresh crusty bread.
It will last you days if you’re cooking for one, or will happily serve about 6! If you haven’t tried halloumi before, this is the perfect way to do so, I dare you not to like it.