I am one of those people who gains satisfaction from spending time in the kitchen and whisking out delicious simple meals. I call the kitchen the M. Haven or Mineah’s freeing sanctuary and I find it more enjoyable than doing most things. I usually try to spend at least 45 minutes in the M. Have daily, and this is my relaxation time. Sadly, for the past few weeks I have been extremely busy with school work and I have not been able to distress and enjoy my long hours in the kitchen. However, with all the stress that was surrounding me it became apparent that I was in dire need of some M. haven time, so I started making simple 40 minute meals that will not be time consuming and still allow me to get in some leisure activity to balance out my day. I thought I would post 3 of these scrumptious recipes for you guys to try out at home. I hope that you guys enjoy them, and try not to get as addicted to them as I did!!!
Succulent mouth-watering meatballs
Ingredients
- Lean or ground beef mince
- 3 grated carrots
- 1 finely chopped or grated carrots
- ½ block of beef stock cube
- Worstershire sauce
- Vegetable and potato spice to taste
- 1 tbsp. peanut butter
- 1 tbsp. pesto
- 2 egg whites
- Salt and pepper
- In a large bowl mix and your ingredients
- Use a spoon to shape 18 meatballs
- Place the shaped raw meatballs in a pan and gently cook.
Basic savoury vegetable rice
Ingredient
1 finely chopped onion½ finely chopped green pepper
Ginger & Garlic
1 cube Beef stock
3 cups Brown rice
1 cup mixed vegetable
Salt and pepper
500g Mushroom
1 glug oil
Method
-Boil your brown rice until it is cooked.
-In a separate pan/pot heat a spoon of oil and fry onion,
pepper and garlic until soft.
-Add all the remaining ingredients, except peas. Simmer for
15-20 minutes or until rice is tender and liquid has been absorbed.
-Add peas and mixed vegetables last and allow to reheat.
-Season and serve.
Lemon drizzle cake
Ingredients For the sponge
225 g butter (room temperature)
225g (8oz) caster sugar
225g (8oz) caster sugar
·
275g self-raising flour
·
1 tsp baking powder
·
4 large eggs
·
4 tbsp. milk
·
Grated zest of 2 lemons
For the glaze
- Juice of 2 lemons
- 175g sugar
Method
- Preheat the oven to 180 degrees
- Mix all your wet ingredients in bowl, butter, 4 eggs, milk and the lemon zest.
- Mix all your dry ingredients in a large bowl, sugar, flour and baking powder.
- . Beat with an electric mixer for 1–2 minutes, or with a wooden spoon for a little longer, until smooth.
- . Pour/turn the cake mixture out into a baking dish and use a spatula to smooth and scrape up all the mixture around the sides of the bowl.
- Place the mixture into the oven for 30-40 minutes and remove the cake when it feels springy and done.
- Make the glaze: mix the lemon juice with the sugar and spoon over the warm cake. Leave to cool, then cut into 16 rectangular slices.