Twice as nice. Indian-style cucumber salsa (VG) (GF) This makes a moreish snack, or try it alongside your favourite curry Serves 2 • Ready in 10 mins ½ cucumber 1 tomato, finely diced½ red onion, finely diced1 green chilli, deseeded and finely dicedSmall handful coriander, roughly chopped1 tbsp Co-op dry roasted peanuts, chopped1 tsp Co-op desiccated coconut½ tsp Co-op vegetable oilJuice of ½ lemon¼ tsp ground cumin Pinch of cayenne pepperCo-op plain poppadums, to serve (optional)Slice the cucumber in half vertically, remove and discard the seeds (use a teaspoon), then cut into small cubes.
Best Ever Steak and Eggs. So quick, easy, and fancy pants without any of the hard work!
Served with the most amazing herb sauce. SO SO GOOD. Save Valentine’s Day is right around the corner. And whether you need a super easy (yet incredibly fancy) dish to whip up for that special someone or you just need breakfast for dinner, THIS. I mean, the title says it all. I used a skirt steak here since it is quite thin and very forgiving. Save It doesn’t require too much of a cook time and you won’t really need a meat thermometer either. And while that steak is resting, go ahead and fry your eggs in that same cast iron skillet. Serve with coffee.
Save. Easy Peasy Salsa Fresca (Pico de Gallo) - Easy Peasy Foodie. Pico de Gallo, AKA Salsa Fresca is made using fresh tomatoes, onions, coriander and lime…and usually chilli too, but I have missed the chillies out for this easy peasy, family friendly version.
Serve with all your Mexican favourites, but especially good on my Mexican Pulled Pork Tacos! Quite often when I make Mexican style food, I will throw together a quick and easy little salsa using fresh tomatoes, like the one in this recipe – but I’d never really stopped to think about the fact that this version of salsa, though similar to the ones I’ve always been served in Mexican restaurants, is totally different to the kind you usually buy in a jar from the supermarkets to dunk your tortilla chips in!
Actually variations on my salsa recipe have already appeared a few times on Easy Peasy Foodie, but I wanted this lovely Easy Peasy Salsa Fresca recipe to have its own entry on my blog, so it could be more easily found and so I could link to it from other recipes. Ingredients Instructions Notes Fat 3g5% Homemade Chunky Guacamole - Easy Peasy Foodie. Quick, easy and utterly delicious, this Homemade Chunky Guacamole recipe is set to knock your socks off!!
Perfect for pairing with all your Mexican favourites, it’s a real crowd-pleaser and can be made in well under 10 minutes. It’s also vegetarian, vegan, dairy free and gluten free. What’s your favourite dip? Twice as nice. Chicken pineapple tacos The quick marinade makes all the difference here Feeds 2 • Ready in 25 mins, plus marinating 1 tsp each smoked paprika, ground cumin and oreganoJuice of 1 orange1 tbsp Co-op Fairtrade clear honey½ x 600g pack Co-op British chicken breasts, flattened slightly200g pineapple, diced2 tbsp roughly chopped coriander, plus extra to serveZest and juice of 1 lime2 spring onions, sliced1 tbsp Co-op olive oil1 small red onion, cut into wedges4 Co-op mini tortilla wraps2 tbsp Co-op reduced fat crème fraîcheMix together the paprika, cumin, oregano, orange juice and honey, season, then add the chicken.
Justine Schofield's roast pork belly with chargrilled peach salsa. “I love changing the hero protein on the table.
Pork, with its succulent meat and crispy crackling, is paired here with a hint of spice,” says Justine Schofield. Ingredients 1.2kg boneless pork belly, skin scored 1/2 tsp each ground white pepper, ground nutmeg and ground cloves 2 tsp extra virgin olive oil 2 onions, thinly sliced 4 garlic cloves (unpeeled) 2 bay leaves 2 cups (500ml) chicken stock Micro parsley, to serve Peach salsa. Prawn, prosciutto and rosemary skewers recipe - BBC Food. For the salsa, toss the avocado slices gently in a bowl with the lime juice.
Add the tomatoes, spring onions, chillies, ginger and olive oil. Reserve a small handful of coriander (or basil) leaves for garnishing, tear up the remainder and add to the bowl with salt and pepper to taste. Stir everything gently together to keep the avocadoes from going too mushy. Cover with cling film and place in the fridge while you get on with the skewers. For the prawn skewers, cut each prosciutto slice across the width to give four even-sized strips and then in half lengthways to give eight pieces each and 16 in total, one for each prawn.