Author: cateinthekitchen

Grilled Cheese and Tomato Soup For One

To my fellow waifs and strays eating lunch on their own every day of their sad locked down little lives, this one goes out to you. I often catch myself having a hankering for something like tomato soup but simply cannot be arsed with the obligation to eat soup every day for a fortnight having made it in family-sized quantities. If you find yourself in the same position, I’ve got you. This is delicious. It makes one single serving, it took me half an hour and (as with pretty much everything I ever do) very little effort. Note before starting: you’ll need a stick blender or similar For the soup:1/2 an onion, finely chopped2 cloves garlic, minced10 cherry tomatoes, chopped300ml veg stockSplash of cream (optional) For the grilled cheese:2 slices bread (whatever you like best)A little slather of mayonnaise1 handful grated cheese (your fav, I used vegan smoked cheddar) 1 – Begin by starting the soup. Cook the onion in a teaspoon of butter on a low heat for 5-10 minutes until translucent. Add the …

Red Pepper + White Bean Orzo with Saffron + Paprika

This recipe should, I hope, encapsulate everything you ask me for most frequently. Vegetarian (vegan, in fact), but not relying on pretend meat for its protein (not that I’m averse to pretend meat, as you know). A small list of ingredients, not a particularly labour intensive affair and – everybody’s favourite – cheap. I’d say this would comfortably serve three for lunch. In my sad little locked down case, of course, that means one serving is poured into a bowl and two are portioned away in plastic boxes for later in the week. I tend to serve it with greens on the side, too, because I am just that sort of person these days. Serves 3 175g orzo1 red pepper, finely chopped1 onion, finely chopped1 can cannelini or butter beans3-4 cloves garlic, minced700ml stock (I use chicken but feel free to use veg)1 tbsp paprikaLarge pinch of saffronSalt, to taste 1 – Heat 1 tbsp oil in a saucepan on a medium heat and add your pepper and onions. Sprinkle with salt then cover, and …

Marzipan Date Porridge

This year – for the first time in my life – I hosted Christmas at my flat. On Christmas Eve Eve, four pints deep with my best friend, it suddenly hit me that I hadn’t got in the ingredients to make marzipan dates for my Mum (her favourite, and therefore a festive essential). Cue my insisting that we leave the pub immediately to get to the supermarket before it closed and rectify my fatal mistake. After all that, it will surprise nobody to learn that on Christmas Day I was on the prosecco from the very moment I woke up and neglected to remember that marzipan and medjool dates were awaiting my attention in the kitchen drawer. Daughter of the year. There they both sat, where I rediscovered them last month and added them to my breakfast. Once again my defective personality has led me to something delicious. The universe works in mysterious ways. Notes on serving: all porridge is, for me, at the moment, incomplete without the addition of toasted nuts and natural yoghurt. …