Author: cateinthekitchen

Carrot Cake Baked Oats

If left to my own devices, I would very much be a ‘cake for breakfast’ person almost all of the time. My favourite thing about birthdays is that they usually leave a good few days of cake for breakfast in their wake. Carrot Cake Baked Oats give off big cake for breakfast energy without having to commit to the sugar high or the urgent need for second breakfast (a slice of birthday cake needs a toast chaser, at the very least, to keep one going until lunchtime). This isn’t one of my super-quick-on-the-table-in-two-seconds recipes, I’ve found that during the lockdowns I’ve enjoyed taking a little bit more time over my breakfast now that I’m not trying to get to the gym, do my hair, slap on a full face of make up and somehow shove some food down my gullet before arriving at my desk for 9am. It’s not a three hour stew, but there’s certainly more chopping and grating and washing up than you might be used to at breakfast time. A note on …

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 …