#10 Best Veg Recipes

[lordjimp]

What I think the vanillia FO4 companions eat on a normal day.

“fanfiction-y headcannons i sscratched out this morning. Lol idk when the sun rises in america so this might be completely weird and off. Sun rises 5:30 or 6 where i am. i suppose it shouldn’t matter too much tho. im not a writer, i was just possessed this morning so please dont take this too seriously, thx.”

Warning! 

Some companions I headcanon as having some poor (but pretty normal) eating habits (eg; forgetting to eat, not eating for long periods of time in the day, substituting not-meals for meals, or eating habits that are synonimous with depression or other mental illnesses). If in general topics about eating habits make you uncomfortable, best to skip this one. 

Codsworth:[read first]

Breakfast(8:00am)-when sole is around, he would naturally cook for them. Some friends (and settlers) started joining Sole for tea some days, which slowly turned into him cooking pretty much every day. Breakfast is always coffee, fried eggs,fresh fruit, and grilled meat if they have it.

Lunch(12:00pm)- spends the first half of day running around getting ingredients, will go out hunting if he has to. He has lots of different michelin star recipes in his code, but he has to get creative with what he has. If your not showing up to lunch you better tell him, he’ll be really upset if you usually come but decided to flake off that day.

Dinner(7:00pm)- starch, meat, veg, and carb. The time of the day where. Shit. gets. Real. expect no less than beef wellington, or an apocalyptic adjacent wellington. it also means bad table manners will not be tolerated. You get amazing free food, but if you put your elbows on the table or get unruly, codsworth is gonna whir around and bonk you on the head with his metal claw.

Cait:

breakfast(10:00am)- wakes up too late to have what codsworth cooks. And girl is hungry. No such thing as breakfast ick with her. One 4 egg omelet, salted, and a coffee. 

lunch(12:00pm)- 2 servings of whatever codsworth makes. If she can help it, she will not cook. Not a huge fan of mirelurk if there's any.

dinner(7:00pm)- starch and meat, she doesn't care about anything else on the table. Despite drinking, she is surprisingly well behaved. The fights start after dinner is over though.

Curie:

breakfast(5:00am)-tea, extra sugar

snack/lunch(12:30pm)-she usually forgets. it's hard trying to read her new body, especially when she can get so consumed by her study. Codsworth usually brings her something to eat or tries to tear her away from her work. He doesn’t mind seeking her out since shes always so polite.

Dinner(10:30pm)- steps out of her chair to stretch for the first time in hours only to realize she's on the verge of fainting- oops. It annoys her since she knows exactly what would constitute a perfect diet, but just can't perform it. Has a serving of dried muit fruit and something canned. Not technically a vegetarian, but she does avoid meat. 

Danse(post brotherhood):

Breakfast(4:30am)- 3 boiled eggs (destroying the egg supply #3) and a ‘black’ coffee (extra extra sugar shhhh). After he goes on his morning jog and then workout, he’ll go on until basically lunch if he has nothing to do.

Lunch(12:00pm)- always joins for codsworth’s lunch, he can get a little ‘homesick’ about the BOS. and eating at the exact time every day with everyone at the same table gives him back a little bit of that routine he was so used to in the brotherhood.

dinner(7:00pm)- same goes for dinner, routine is his best friend. He also just wants to eat with his best friend, Sole. Nobody else really, well… talks to him… I laugh but it's kind of very sad.

Macready: 

Breakfast(9:00am)- used to eat fresh muit fruit every morning, but for unknown reasons now muit fruit gives him the ick. Now he usually has Canned soup, tomato is his favorite.

lunch(12:00pm)- yes he's showing up for free food, but hes not close with everyone at the table so he is kinda quiet and standoffish during lunch.

dinner(7:00pm)- he’ll go if he's in the mood, but its alot of people and with Codsworth always breathing down his back about his manners, the vibe at dinner just really pisses him off. so it really depends if he's up for it. If he isn't, there is usually somebody else who didn’t go making stew or something around he can mooch off. He’ll also eat something sweet after, religiously believes in dessert.

Preston:

breakfast(8:00am)- eats breakfast with the sole survivor every day. Breakfast it's a good time to do a morning briefing. Coffee addict btw

Lunch(12:00pm)- he honestly wouldn't eat lunch if it wasn’t for codsworth. He gets so anxious and kinda spirals in his head. As the day goes on he’ll either just forget or not really have the appetite to eat. Eating with people also makes him feel much more relaxed, and he’ll have an easier time having an appetite.

dinner(7:00pm)- gets paranoid that the spread is an improper use of resources, and takes it up with codsworth at times. Codsworth defends that he gets everything himself and none of the food is ever wasted, but then Preston says something about corn beef being a more sustainable use of food and gets kicked out of dinner for being problematic (problem? Corn beef is the worst.) (piper; first time?). Everybody’s mouths were too full to disagree with codsworth. 

Piper:

breakfast(5:30am)- cigarette. Wow, she's so french /j

snack(??:??)- snacks on gumdrops and lollipops constantly throughout the whole day. When she eats natural sugars she feels                   n o t h i n g

dinner(9:00pm)- she eats way later because she's always bouncing around and its hard for Piper to center herself to sit down and eat. she’d go eat what Codsworth cooks, but he usually kicks her out. It's like the fact that he gets up and arms about things at dinner makes her want to act up. Whatever, she's having blamco and some dandy boys.

Deacon:

snack(9:30am)- his diet is inconsistent and random. Hes actually already been up and down since one, the first thing he has is a handful of potato chips.

lunch??(12:00pm)- if he's up for it, he’ll show up to lunch. But, he barely eats anything. Mostly has a bit a coffee which he still doesnt finish. Dogmeat sits in front of him the whole time under the table getting pats and fed. Then he leaves before anyone is done eating.

snack(2:00pm)- finds someone else having lunch and picks off their food while they aren't looking

snack(8:00pm)- rest of the potato chips- he acquired salsa.

dinner??(10:00pm)- has a few beers and a bit of fruit. Maybe. He's probably just gonna drink. To wrap up, he’s a serial snacker.

Dogmeat

snack(5:00am)- dug up bone from dinner a few days ago.

snack(9:00am)- no bad guys, all is well. Back to the bone.

lunch(12:00pm)- will circle around the lunch table and give everyone puppy eyes. If he’s there, stays by deacon, easy gains.

dinner(7:30pm)- fed dinner leftovers or dog food by either preston or sole. dogs arn’t allowed at dinner apparently, so no shaking down his friends for food ,’( 

Hancock

breakfast(2:00pm)- wakes up after lunch and immediately goes to Codsworth to ask for leftovers. If there are leftovers, hell make some weird cold leftover sandwich. If not, he's happy with canned beans.

snack(4:00pm)- Snack cake, courtesy of Danse. Well, like- STOLEN from Danse.

snack(6:30pm)- Bourbon, hey it's 5pm somewhere. Heh. what? It is 5pm?

dinner(7:00pm)- attends dinner. Great food, great company. Nowhere else he’d rather be. *gets kicked out*

snacks??(12:30am)- wanders into Danses room drunk and/or high, wakes Danse and Hancock gets caught snooping through his fancy lad stash. Danse hated that, and he won't let him live it down until he repays him back. What? He's serious about his lads, stop laughing.

Nick

breakfast(5:30am)- has a smoke with piper. Same spot every morning. Piper talks shit the whole time.

breakfast(8:00)- usually just pops in to see everyone, but if he stays, codsworth will pour him a black coffee. It doesn't do anything for him obviously, but it feels nice to just sit and have breakfast with friends 

dinner(7:00pm)- I like the theory that the reason Nick’s asked by Vadim to drink his moonshine is so he can test the alkaline or ph level, or whatever it was. So he comes to dinner and has a glass of whiskey, and the sensation is almost like he can taste it. Dinner is a nice change of pace. People sitting around a table civilly enjoying good food reminds him of certain happy prewar memories with prewar nick and his family. He's content sitting there with an empty plate just enjoying the conversation. 

X6-88

 dinner(7:00pm)- the others call it his snake meal, it's always exactly 2000 calories (he works it out in his head) and he eats all of it in like 5 minutes. It's actually really disturbing. He shows up first for dinner. Fills his plate with food. And, like an eating competitor, stuffs it all down his throat with a straight face. Then leaves without ever saying a word. X6 says it's so he doesn't have to waste time with allocated eating, but so he’ll still get his required fuel. This is how he's always done it, no one can convince him it is bad or unhealthy because he's so sure it is more efficient.

i forgot strong oops. might do him latr soz

[cerberling]

Cooking as a listed interest? Ooh, any go to meals that you wanna share? :3

Absolutely!! :3

Low effort meal is pressure cooker risotto. The following makes about 3 meals worth for me.

Rinse 200g of arborio rice until the water runs clear, then dump it in the pressure cooker pot. Add 750ml of liquid. Usually this is just stock, although it's nice to put in a glug or two of wine. I'm aware this might look like a lot, but it's the right ratio, you gotta trust me :3

Put this on to pressure-cook for 7 minutes. I use my pressure cooker's high setting for this, so use your equivalent. Then, I let the steam release naturally for 10 minutes, before venting off the rest manually.

Open the lid once it's safe, and give it a good stir and mix, before placing the lid back on and letting it sit for 5 minutes, and then it's done!

Taste and adjust seasonings as necessary. Adding in fried mushrooms or powdered parmesan is really nice. It's a low effort meal and very good for it, though eating a full plain bowl of it can lead to it getting boring by the end, so little additions go a long way.

This is only low effort because of the pressure cooking, you can make this dish otherwise but it's not simple and requires a lot of time and attention 😅

Medium effort meal is slow cooker lentil dahl. The following makes about 3 meals worth for me.

Take split red lentils, and rinse them in water repeatedly until the water runs clear, like rice. I'd say maybe about half a bag, 250g? Depends how much you'd like to make but the ratios of ingredients are flexible.

Dump this into the slow cooker pot, and add a tin of chopped tomatoes. Slice up some veg of choice at a medium dice, and put that straight in too. Bell peppers, carrots and onions work particularly well. One large carrot, a bell pepper and an onion is a good amount, for reference. Then, add one thingy of stock in whatever form you like (stock cube, stock pot, etc.) mixing it with water to start breaking it up. Add seasonings (a good pinch of salt, and I usually go for a decent sprinkle of curry powder and a small sprinkle of paprika). Then, add water until it covers all the lentils and veg.

Turn the slow cooker onto high with the lid on for about 2-3 hours. Then give it a mix, make sure nothing is burning or stuck to the bottom, then set it on low with the lid on for a couple hours or until it starts looking really good. If you check and it looks dry, add water and make sure it's not burning on the bottom again. If it looks too wet, leave it on low with the lid off for an hour or so.

Taste and adjust seasonings as necessary, then serve up! It benefits quite a bit from little toppings, like yoghurt, mango chutney or crispy fried onions/garlic.

If you don't have a slow cooker, you should be able to do this with a pot on the stove, but you'd have to figure out how to adapt the temperature and all that.

High effort meal is homemade pizza! It's fun because people can make their own once you've made the basic pizza.

Basically I've poached this recipe from BBC Good Food, see here:

I have some notes for this though, so it's not all poached :3

Ignore the request for fancy italian flour, just use plain flour and it'll be fine. Pick the toppings you want, too.

Be careful with the temperature it recommends. Hottest is best for pizzas, I agree, but you definitely need to keep an eye on it for anything like 270°C, because it will just burn if you let it.

Since most of the time I'm making this for several people, and all the pizzas don't tend to fit in the oven at the same time, once you've got the little balls finished you might need to do them in batches.

You can prepare the pizzas in advance by cooking as the recipe says and doing tomato sauce plus mozzarella/cheddar topping to make a cooked Margarita pizza, and then leaving it until it's time to eat. Then, have each person choose a pizza, and top it with whatever additional toppings they'd like, then put it in the oven just to warm up and cook the toppings. Not 270°C for that though, just go for 200°C for about 10mins, or until it looks done.

[eh-fandomtrash]

I may forget the things I cooked and they were good, so I am putting the recipes here so I can search them again some day-

Quick Mushroom pasta (goes with chicken or duck)

2-4 cloves garlic

Crimini mushrooms (10 minimum)

Pasta (noodle-y biz, pick you brand of Italian, flavored is best, one that cooks quickly if possible)

Brandy (1-2 tablespoons)

Fresh thyme

Butter (1 tablespoon in the pan early. 1 tablespoon after the pasta has been added)

Olive oil (same as butter 1 now, one layer)

Salt and pepper to taste

Slice the mushrooms. Half the mushroom slices if they are absurdly large. Cut cloves of garlic in half.

Get the water boiling. Make sure it’s salted. (Start the pasta now or later depending on how long it cooks.)

Heat the pan for the mushrooms and garlic fry.

Add butter and olive oil. Then when the butter is melted, add the halved garlic. Brown the garlic first- this is important.

Once the garlic is browned, add the mushrooms and wait they start to brown and sweat. Add the brandy to the garlic and mushrooms and cook until brown and brandy is absorbed.

(If the pasta takes less than 5 minutes, toss it in now and cook it for 1 minute less than it needs to be just right.)

Add the pasta to the mushrooms and garlic and toss in the hot pan to continue cooking. Add some (2-3 tablespoons) of the water used to cook the pasta, thyme, extra olive oil, extra butter, salt, and pepper. Cook until it is all absorbed and the pasta is done and it tastes good.

Add bird, I guess.

Desperation Christmas Roast

Spice Sauce-

1/2 cup if brandy

1 cinnamon stick

4 cloves of cloves

2-3 tablespoons of Worcestershire sauce

Marinade + rub for roast-

Cumin

Salt

Pepper

Brandy

Worcestershire sauce

Soy sauce

Veggie bits-

1/2 a red onion

4 cloves of garlic (I was very low on garlic, okay!!!)

6 small potatoes (or grab a couple of yams, are there root-veg use the root veg)

1 bag of baby carrots

Whatever rosemary (5-7 sprigs if possible)

Leftover thyme (as much as possible)

More brandy (1-1 1/2 cups)

More Worcestershire sauce (1/4 cup)

3-4 tablespoons butter and some olive oil.

[Realize at noon that you need to cook the damn roast, which you would need to improvise a recipe for—hope it thawed over night. Realize it is not as thawed as hoped. Panic.]

Take the roast out of its packaging and apply a dry rub (salt, pepper, excess of cumin) set aside to thaw.

Spice sauce— 1 cup brandy, 1 cinnamon stick, 4 whole cloves in a small sauce pan heat until it starts to boil… then add Worcestershire sauce.

Take off heat set aside to cool.

[notice that meat has not thawed. Add liquid to try and make it warm up faster—water moves temperature, right?]

Create marinade by putting meat in a glass pan and adding the wet ingredients and 1/2 the spice sauce. Roll it around a bit to coat.

Go cut up veggies. Cut potatoes/starchy root veggies into approximately even hunks, half all the baby carrots, roughly chop the 1/2 of red onion, and cut the garlic cloves in half, and then check the meat again.

Realize that it’s still not thawing quickly enough, so pre-heat the oven to 300-320 F and put the meat on top (still in its marinade pan) in hopes that the warmth of the oven will help a little. Turn the meat over again.

Get out any large oven safe casserole dish or whatever-pan with a lid that is big enough to fit all the meat carrots potatoes etc in it (you can use any oven-stove top safe dish as long as you cover with foil—foil is god) put it on the stove top, turn on the heat, and start frying up the onions in 1 tablespoon of butter and 1 tablespoon of olive oil. Cook until the onion is starting to turn translucent then add the garlic. Reach over and add a couple of tablespoons full of the marinade (yes, steal the sauce). Then add the rest of the spice sauce. The onions and garlic should be starting to turn brown.

Put the onions aside, add another tablespoonful of butter to the same pan you used to cook the onions, and toss the damn meat in it. Sear it.

When it’s browned, add in one more cinnamon stick and 2 more cloves. Then grab the herbs and throw them in, add the potatoes and carrots—push them down if you have to, make it fit! Add any remaining herbs, the onions, and douse the whole thing with brandy (1 cup) and Worcestershire sauce (1/4 cup).

Cover the whole pan with the lid or foil.

Put it in the oven and forget about it for 3 hours or so. 3.5 if you like.

Watch a movie.

Play a board game.

Whatever.

It’ll be ready at 7pm and additional veggies are someone else’s problem.

[sgtmickeyslaughter]

once again, its been one hell of a wednesday

time to unwind with a weekly tag game!

thanks for tagging me @lingy910y @juliakayyy @energievie and @jrooc

name: gigi

age: 24

star sign: full time virgo

first language: english

second language: lol i wish, my girlfriend has been trying to teach me korean the whole time we've been together and cant comprehend that my brain is just simply not wired to learn language

favorite lip product: aquaphor 🥰 and the nars laguna lipstick it was literally made for pale autumns

the best food dish you can make without a recipe? honestly most things, even when its new i like to skim and freestyle, most often i make eggs in hell and various soups, stews and stocks

if you drink tea, what kind? the only tea i drink is bottled cold green tea, and ginger in hot water when im sick

if you drink coffee, what roast do you usually get? light roast <3

favorite thing to watch on youtube right now: music videos! also watching a lot of book binding tutorials and general quiet crafting videos

favorite thing to watch on youtube in 2012: the dame herself ms. jenna marbles and honestly up until she left it would be the same answer

favorite item of clothing right now: i have a few very very cozy sweaters that have been in rotation over the last few weeks, but i am very excited to get back to soft loose blouses and pants

favorite item of clothing in 2012: a very cool 70's jean jacket that i still own and wear!

fandom

three movies you recommend: Chungking Express, jennifers body, in bruges

your favorite concert: tyler childers at radio city music hall, the queen of dancehall herself sister nancy and tune yards

have you ever unfollowed someone over a fandom opinion? not a single opinion, we can agree to disagree on things but i have unfollowed people for consistantly being really negative about everyone other than their favorite characters and just overall being a bummer

have you ever left a fandom because of the fans? Nope! every fandom I've been apart of has had really lovely people, but by far shameless is the nicest which feels a little ironic

the best tv show you watched last year: Beef by far, I don't think Ive ever resonated with a piece of media with such raw emotion (also the bear and succession but yall already knew that)

do you have a fancasting you just can’t let go of? Im not really apart of the harry potter fandom at all but sometimes marauder fancasts come on my fyp and theyre all really fun

a ship you’ve abandoned: destiel a little, i still love them that brain rot (damage) cant be undone but i rewatched supernatural last year and like, Dean is so genuinely unkind to him most of the time (/nuanced)

on a scale of 1-10 how willing are you to share your ao3 history? i mean, with who?

do you have a fandom tattoo? no tattoos

what fandom do you wish was bigger? none come to mind

has a finale ever ruined a show for you? no honestly im pretty okay with all of them, but i never watched any of the big ones that people hate

have you…

swam in an ocean? yes! I was a jr lifeguard, swimmer and water polo player in highschool, i am the safest person to visit the beach with

been vegan/vegetarian? I was vegan for three years but when i moved back home during covid i couldnt really keep it up while eating dinner with my family every night and now im very plant based but not vegan or veg

gone skinny dipping? many times lol

gone skiing? yes but i prefer snowboarding

been to a convention? only work related design conventions

tagging from my notes: @mickeysgaymom @rainbowbri @anonymous-galager @gallawitchxx @iansw0rld @mybrainismelted

[palepinkgoat]

WEEKLY TAG WEDNESDAY

Thank you to my loves @deedala @darlingian @mybrainismelted! @juliakayyy

About you name: Karen

age: between Noel and Layla

starsign: Leo sun Sagittarius moon

your first language: english

second language: Spanish in the weakest way possible. I wish I would have continued it past high school or had the guts to practice with others. When I was in Mexico and in Spain I could get by, but that's it. I can understand more than I can speak. I guess there's always time to work on it.

favourite lip product: burts bees lip balm

the best food dish you can make without a recipe: any kind of soup or stew. I made a great bean and kielbasa soup that everyone loves. I'm also making cakes from memory these days after making them so often.

If you drink tea, what kind?: earl grey, sometimes chamomile If you drink coffee, what roast do you usually get? The kind I buy is a medium roast but I love any hot coffee, any time of day. favourite thing to watch on youtube right now: I like to watch what my kids call "mom tube" which is stuff like decluttering, house stuff, cooking and food related, money saving stuff... favourite item of clothing right now: I bought four of the same sweater in different colors from Target and I love them all. I typically do things like that - buy the same thing. I like a "uniform" and in my older age I'm getting more and more picky about the way fabric feels.

fandom three movies you recommend: Lady Bird, American Movie, Rushmore

your favourite concert: I saw Patti Smith in like 2004 and she was mesmerizing.

have you ever unfollowed someone over a fandom opinion?: call me petty, but yes.

have you ever left a fandom because of the fans?: I abandoned the shameless fandom for a while because it felt too overwhelming for me - that was back in 2016 maybe?

the best tv show you watched last year: The Bear

do you have a fancasting you just can't let go of?: I have no idea what this means!

a ship you've abandoned: Willow/Tara on a scale of 1-10 how willing are you to share your ao3 history?: Uh, 8? do you have a fandom tattoo?(do you want one?): I have "sorry I'm late" with an orange heart and a black heart on my forearm. I want another gallavich/shameless tattoo I just have to think about it a while. what fandom do you wish was bigger?: Can there please be a Mary Poppins fandom. I could talk about that movie all day long.

has a finale ever ruined a show for you?: I don't think so!

have you...

swam in an ocean?: yes, begrudgingly. I am terrified of the ocean but I swam in it really shallowly as a teenager. ever been vegan/vegetarian?: yes, also as a teenager. In my 20s I rarely ate meat but when I did I felt like I could lift a car. I would break my pseudo-veg ways for beef only. Steak. A burger. Anything. I love beef. Sorry cows. gone skinny dipping?: yes in my 20s at a campground when I was kind of drunk. Not ideal. I am terrified of the water outside of swimming pools, especially dark water. I think I was trying to be sexy or something?

gone skiing?: yes a lot when I was in middle school

been to a convention?: not yet! Crowds get me overstimulated so not sure if that's in my future. Tagging @heymacy @michellemisfit @francesrose3 @gallawitchxx @rereadanon @skylerwinchester @thisdivorce @howlinchickhowl

[veganmikehanlon]

@7x5 here’s part one of recipes!! yes there’s more you can only do 10 links at a time :(

[justhere4thevibez]

Ok but r u gonna drop the recipe 👀👀👀

Oh. Oh, friend. If you're talking about this soup, I'm afraid my recipe was "dump things in a pot until it looks good." However, for you I shall attempt to recreate it as best I can on the page.

Reference pic for my visual learners:

Potato corn chowder

Put about a tablespoon of butter in a pot on low/med heat. Let it melt, add a tbsp of flour and whisk into a roux (bubbly, brownish, starts to smell nice). Add maybe 1/2-3/4 cup milk of your choice (I use almond bc cow milk makes my tummy sad). Mix that until it turns into a thick, gravy-like texture and is nicely bubbly, then add about a cup of chicken broth to thin it out.

Dump in about 1/2 cup chopped onion, 3 minced garlic cloves, maybe 1/2 cup of corn, and about 3 medium sized potatoes (I didn't peel mine, but you can) chopped into 1/2-1 inch cubes. (I used frozen pre chopped onion and frozen corn bc it's easy and my hands can't handle too much chopping. You can do whatever you wish). Top off the pot with more chicken broth until the potatoes are nicely covered, maybe another cup? You want it easily stirrable, but not so much broth that the soup is sad and thin. Remember, you can always add more broth.

For some extra flavor, add in some chopped ham or cooked bacon (I did ham bc I refuse to cook bacon), maybe 1/4 cup. Add in salt, pepper and basil to taste (i did a few shakes of each). Cover and cook on med-high (stir every 5-10 minutes) for 15-20 minutes or until potatoes are soft (poke 'em with a fork and if they split easily they're good). If needed, add more broth so it doesn't get too thick and burn on the bottom. Finally, turn off the heat and smash the potatoes up a bit with your spoon by just mushing them against the inside of the pot. This chunks up the potatoes smaller and thickens up the chowder nicely bc of the starch in the taters. Thin as desired with more broth. If too thin, cook with the lid off for a couple extra minutes.

Serve with cheese of your choice (mozzarella, Swiss, and parmesan all pair nicely with this, but do whatever you wish). Makes about 2 decent-sized bowls. I live alone, so it's nice to just cook enough for dinner + lunch the next day.

Ingredients list, now that I know what I put in it 😂

1 tbsp butter (can use oil)

1 tbsp flour (can omit if gf, just might be a bit thinner)

1/2-3/4 cup milk (animal or plant)

2 cups chicken broth, plus extra if needed (can use veg or other broth, or stock cubes + water)

1/2 cup chopped onion

1/2 cup corn

3 cloves minced garlic (use garlic powder if you don't wanna mince, I'd do a 1/2 tsp or a bit less)

1/4 cup ham or bacon, to taste (can omit, might need to increase salt if omitted)

3ish medium potatoes, chopped (can peel or not, I don't usually, just wash well)

A few shakes of basil, salt, and pepper (maybe 1/4-1/2 tsp each, probably a bit extra of salt)

Preferred cheese (mozzarella, parmesan, or Swiss recommended)

The nice thing is, soup is VERY forgiving. Don't have something/don't like something/have dietary needs? Sub it out! Tune in to the spirits of your ancestors and cook with your heart.

I hope this was helpful for you nonny!

[spooniechef]

The Dinner Diaries Day 6 - Improvement (French toast and poached sea bass; 1 spoon each)

Minor improvement today, in that I produced two actual meals! At least part of it was my desperately wanting a treat, and deciding to go for French toast. I used to make my French toast incredibly basic, but I decided to play around with the "milk / egg / bread / fry / drown in maple syrup" model that my parents taught me. Now, most of the recipes I'm finding for French toast are for multiple people; I'm going to provide my recipe for one. Well, technically French toast and bacon, but ... well, I'll get to that in notes.

Here's what you'll need:

4-6 slices bacon

2-3 slices of bread

1 large egg

3-4 tablespoons milk

Little splash of vanilla extract

Pinch of cinnamon

Pinch of brown sugar

1/4 teaspoon granulated sugar

Now, bacon's good in and of itself, but it also produces enough bacon grease to cook the French toast in, adding a richness to the flavour. But if you're a vegetarian, or can't eat pork for some other reason, just ignore the bacon step and use a teaspoon or two of vegetable oil, or a pat of butter, for frying.

Here's what you do:

Fry your bacon; when crispy, remove from pan and set aside on paper towel (or, if skipping the bacon, add vegetable oil / butter to pan and heat

Add egg, milk, vanilla, cinnamon, and both sugars to a bowl; whisk well

Dip bread into the egg mixture; drop into hot pan for 3-5 minutes or until golden brown on both sides

Serve (with bacon if made)

So that was my brunch. Fairly late brunch, but brunch regardless.

After that, I had plans for clearing various of the meats out of my freezer. I had sea bass, and I decided to do something fairly simple with that. I could have just baked it, but I decided to poach it instead. Hence, recipe the second.

Here's what you'll need:

2 sea bass fillets (or other white fish)

3 cups vegetable stock

1 onion, sliced

4-6 cloves garlic, minced

1-2 tablespoons lemon juice

Seasonings to taste

For the seasonings, I stuck with celery salt, garlic pepper, and a couple of chilli flakes, but like most things, it's all down to what you like. I tend to tart it up a bit because when I was a kid, my mother used to poach fish in nothing but water, a slice of lemon and some celery, and I like something a little livelier. Hence the vegetable stock.

Here's what you do:

In a deep frying pan, bring vegetable stock, onion, garlic, and lemon juice to the boil

Add sea bass fillets; reduce heat and simmer on medium heat for about 10 minutes.

This one's best with rice, because it can absorb the flavoured-up broth, but I couldn't be bothered with boiling rice today so I went with a baked potato instead. Though I did add some frozen broccoli to the pan while poaching the fish, which gave that a nice flavour too. So maybe add whatever veg you're having with the meal to the stock as well.

Honestly, given I was dragged out of bed way earlier than I wanted to be (workmen put up scaffolding right out side my windows and the management company did not warn me about this, which is irritating), managing two meals when underslept and cranky is some kind of miracle. Still, zero-spoon recipes make the miraculous possible, so it's good to have a large collection of those.

Snack midway between those meals involved a can of peaches.

[gatsby-system-folks]

I've got 4 recipes hereeeee

Are you telling me a mixed vegetables fried this rice

Get your vegetables. I used frozen vegetables like a loser but any vegetables oughtta work. Steamed broccoli would be good. Green beans, carrots, and corn was what I used and it slapped.

Make some rice (boil water, add about half as much rice with the understanding that rice grows, simmer for for 10-15 minutes or until it's about as soft as you want it LOOK AT ME: POKE IT WITH A SPOON DO NOT TOUCH THE BOILING RICE WITH YOUR FINGER, fluff and serve)

Butter a frying pan and heat it

Put the rice and veg in the frying pan and let them heat up for a short while. They'll sound pretty when it's ready.

Then crack in an egg.

And scramble it.

I always make my fried rice pretty soft cooked but you can get it crispy if so desired

Easy on the soy sauce. Use sesame seed oil too.

In total, including clean up and buffer time it takes about an hour, but it could take longer or shorter depending on how fast you cook.

Boujee botato burrito

This one's stupid

But it tastes GOOD

Prepare some steak fries however you like to prepare stake fries. I deep fry and my mama bakes them. Air fryer, pan fried, cooked over an open flame idc.

Get a tortilla. Not a tiny one either, we're working with steak fries here.

Here me out. I know this is stupid but AMERICAN CHEESE is actually best in this case. It's got a good texture. And juuuust enough flavor to compliment and give the burrito a little grounding without becoming a main aspect of the dish.

So put your tortilla on your Large Heating Surface Of Choice, I use a grill but whatevers big enough, a frying pan would work, and toast it and melt the cheese a little.

Then put on your fries.

Then, and I need a citation for this because I do not know the exact combination of herbs but use Cajun seasoning. Look up badia cajun seasoning and use that. Or season to taste, you want a slightly sweet and spicy blend, kinda like the seasoning on a barbecue chip but more Green and Yellow

Then top it with romaine lettuce and wrap it.

Or other lettuce or maybe spinach, but you don't want to overload the flavor.

This one takes much less time, the longest part is cooking the fries, I'd say about 20 minutes total, even with clean up.

It tastes.. in the same ballpark as a gyro. Not the same at all, but like if a gyro had a cousin from Weeki Wochi Springs (and... that's pretty accurate actually. As someone who is intimately familiar with the Really Sweaty parts of florida and is reasonably familiar with our next door flood buddy (louisianna) and the food from both places. Look if you've ever been to Natchitoches, LA and try food from there you'll know what I mean)

Thor's comfort food

That's a fucking stupid name sorry

It's soup. So we're clear.

This is borderline stew, and is something to make to feed you for several days, it's very hearty.

And this is a leftover soup! But it doesn't have to be you can make it fresh if you want to.

But chop up some fries and chicken (I used leftover steak fries and chicken tenders, which have a story behind them but not for here, I'm not that southern)

Put them in a deep pot with some butter to start getting them warm. The chicken needs to be all the way cooked beforehand, this is where the leftover part comes in handy. The steak fries less so but yk

When they're warm and popping a little, add a can of cream of chicken soup, milk, cheddar and mozzarella cheese, SALT, chili seasoning, a shake of Tony chachere's, (that's pronounced SaShaRay's if you wanna ask for it at a grocery store), and a dash of honey mustard.

Let it warm and mingle on high heat until it tastes super good.

Put aside and make some rice (sea above). Yellow or brown rice would be SO GOOD with this, especially yellow rice. I only had white on hand tho loll

Mix the rice into the soup, and heat it up again to serving temp.

I'd serve it with some nutty bread. Not pumpernickel or white bread. Rye would be good. Or even just some standard wheat bread. Maybe some cheddar biscuits or cornbread lol.

This one takes much longer just by nature, I'd give it an hour to an hour and a half, clean up included.

This one doesn't have a name right now lol

Goat cheese

Blueberries

Honey

Rosemary if you're a homestuck (or have good taste in herbs)

Put it in a (oven safe) bowl or even straight on some thick bread (foccacia would work well. That's fecasha if you've never seen the word written out. Horse divorce).

Put it in the oven, or better, a toaster oven (not a microwave)

Heat it until the berries and goat cheese get soft

Blend it all together

Serve..

It takes maybe 15mins

[serpentae]

a few quick recipes for when you have no energy or time to cook, made in 10-45 minutes, 1-2 portions, also budget friendly (basic cooking knowledge assumed. sorry, no precise measurements in my kitchen, cook with your soul. I hope it makes sense):

cook pasta, mix with half a jar of pesto, sprinkle some cheese on top

wash and quarter unpeeled potatoes, season with a mix of olive oil, tsp of salt, half tsp pepper, two tsp of literally any herbs you have (provencal or za'atar are my favourites), and bake at 220°C until crispy. serve with a dip of your choice. or mayo. works too

mix 200 ml of milk with a pinch of salt and just enough plain flour to make it not too runny or too thick. might be around a cup. this makes 4 crepes. lightly fry on each side until golden brown. eat with whatever you have, sweet or savoury. non-stick pan needed

fry one onion, add bell pepper, (optional: ginger, garlic, half a chilli), add diced chicken, salt, and pepper, cook through, add a jar of any kind of curry sauce. eat with rice or bread

fry one onion and two cloves of garlic, add a can of diced tomatoes, salt, pepper, sugar, and basil, add half a tub of creme fraiche or similar product, blend, add some parmesan. serve with pasta. amazing sauce.

grate two medium carrots, saute on some butter with salt and pepper for like two minutes, add hot water (I boil it in a kettle), add noodles (rice vermicelli are the best), simmer until they're done, add parsley if you have it. soup.

saute halved cherry tomatoes on garlic and butter + oil until soft, add salt and pepper and chilli flakes, sun-dried tomatoes if you have them, add a bag of spinach, leave until wilted. add half a cup-ish of parmesan. mix with pasta. top notch

the same as above but with prawns instead of spinach if you're feeling fancy. cook prawns before tomatoes

saute 100g of mushrooms on garlic and butter with salt and pepper until there's no water left in them, add 150ml-ish of cooking cream, add half a cup of parmesan. mix with pasta

the same as above but with bacon lardons instead of mushrooms if you eat pork

fry an onion, add any veg you have (at least two kinds, I do pepper, courgette and mushrooms), stir fry until it's all done, spices: salt, pepper, paprika, garlic powder, a bit of curry powder, chilli. mix with cooked rice. lazy risotto.

grab a small tray of chicken thighs or breast, season with salt, pepper, chinese five spice or literally anything you like, bake at 200-220 until done. eat it like that. or with rice and you have two meals

fry an onion, add salt, pepper, and a bit of sugar, crack three eggs into it, scramble, mix with cooked pasta. optional: bacon or ham or smoked tofu if that exists in your country (lidl has it)

saute minced garlic on oil, add salt, pepper, chilli flakes, and juice from half a lemon, add broccoli, stir fry for a bit, add spinach (optional), add lemon zest and some parmesan. mix with pasta. more parmesan on top

Do any of u have decent recipes that are like 5 ingredients (not including spices) and take 45 mins or less to prepare i gotta stop eating sandwiches for dinner

[cranialisotope]

did the kielbasa thing again!! this has solidified itself as a excellent dish that, with a little care in the cooking process, turns out absolutely BANGIN. simple but robust 🤌 quick little recipe for ya:

about 3oz of kielbasa or other smoked sausage (though tbh any saussage or other protein would slap)

3oz of broccoli

3oz of yellow onion (half of med/small one!)

4 cremini mushrooms

1-2 cloves of garlic, up to you!

1 cup of medium grain white rice (or sub whatever rice you like best!)

butter and flour

chicken or veg stock (splash of cream as well if you like)

spices that compliment your protein choice; i used paprika, dried onion & garlic, thyme, and parsley. and salt and pepper of course

some kind of hard salty cheese for topping!

get your mises en place: sausage and broccoli should be chopped/broken down into bite-sized pieces. slice your mushrooms somewhat finely; i like to chop them in half from the top, then slice. chop your onions however you like them best, i like mine finely diced but anything aside from large chunks will work perfectly. i grated my garlic on a sharkskin, but you can also mince it!

get a pan/pot that you'll cook your rice in. start with the kielbasa alone on medium heat, and fry! make sure to turn them to get color on all sides of every piece. fry to your desired crispyness.

while the kielbasa browns, consider steaming your broccoli! i do so with a special steamer basket in a frying pan. you could easily use frozen broccoli here too, in which case you can defrost in whatever way you prefer. if you steam fresh broccoli, do so until just tender, but still bright green.

when your kielbasa is browned, get them out of the pan and set aside but leave the oil! cook your onions in this. sweat them, and about 1 minute before they're perfect toss in your garlic. once both are done, set aside with your kielbasa, and do get as much oil out of the pan (and into the kielbasa/onion bowl) as you can. no need to wipe away excess, you just don't want enough to soak into your mushrooms because...

now you cook your mushes! don't add any oil or butter just yet, let them chill in the pan on med-low heat until they start releasing water. once they start to take color and shrink a little, you can add a little butter if you like! once those are cooked down to your preference, put them aside with the kielbasa and onions. (your broccoli should be more than ready now!)

using the same pan, add the rice and cooking liquid! i use Nagi's cooking method, here. no rinsing needed, and no fuss; it makes great rice every time. she also has directions for other rice types if you're subbing! i use both stock and water for the rice to give it some extra flavor. essentially, if you're using medium grain white, you want 1.5 cups liquid for 1 cup of rice; liquid and rice on med-high heat (no lid) until it gently boils, then plop everything but the broccoli onto the top (DON'T STIR) and cover. turn heat down to low, cook for 13-15 minutes or until your liquid is absorbed. then remove from heat entirely and rest without removing the lid for 10 additional minutes!

while the resting is going on, if you want to make a bit of sauce, now's a good time! in a separate pan make a roux—equal parts fat and flour—first. i did a tiny one, only about a teaspoon and a half of each, because i didn't need much sauce at all. just wanted to add a little bit of extra flavor and moisture to the end result! butter first until melted, on med-low heat. add the flour, stir stir stir until there are no dry lumps, then keep stirring so it doesn't burn. this is a pale roux, so you only need to cook it for 2 minutes or so. add stock slowly and gradually and stirstirstir until you get the consistency you like. i did mine about the thickness of an alfredo sauce, thin enough to spread through the rice easily, but not so thin that it leaves a puddle at the bottom of my bowl. you want it to stick to your food! add a splash of cream if you want, add your spices and pepper to your liking, and salt well! cook with your spices added for another minute or so, that way everything opens up and rehydrates and gets flavorful.

once your rice has rested for 10 minutes, you can open 'er up, toss your broccoli in, and fluff! i added the sauce to the whole dish so that it would spread evenly throughout, but you can add it per serving if you prefer. dole out into bowls, grate some hard salty cheese on top (i used a mahón menorca, but a parm reg or pecorino romano would be perfect too!), and dinner is ready!! cheap, not too intensive, and a good fair portion for two people.

[vasnadkarkitchens]

Restaurant style channa masala gravy is made with simple

ingredients and it's best combination with poori chapathi and

can be serverd with flavored rice ,jeerarice and can be serverd

in breakfast ,dinner and lunchbox

Ingredients

1.channa -2 cups

2.oil-6 tbsp

3.jeera-1/2 tbsp

4. Cinnamon-1

5. Cloves-2

6. Bay leaf-1

7.onion-2

8.cashew -8

9. Ginger garlic paste -1/2tsp

10. Tomota -3

11.water-1/2 cup

12.ghee 2tsp

13. Kasturi methi -2 tbsp

14.water -2 cups

15. Salt-1tbsp

16. Turmeric little

17. Red chilli powder -1/2 tbsp

Instructions

1. Ina a cooker add Overnight soaked channa and add little salt

and close the lid 5 whistles

2. In a Kadai add

oil,jeera,cinnamon,cloves,bayleaf,onion,cashew,ginger garlic

paste tomota and mix well

3. Add water and till it evaporate after water evaporate

completely let it cool down

4.grind the onion tomato smoothly

5. In a Kadai add ghee,kasturimethi,and grinded paste mix

well

6. Add water ,salt,turmeric powder,red chilli powder and

finally add cooked channa and mix well and serve it

[chennaitop10]

Exploring the World of Non-Vegetarian Restaurants: A Culinary Adventure

Non-vegetarian cuisine has long been a cornerstone of global gastronomy, celebrated for its rich diversity, flavors, and textures. Non-vegetarian restaurants, specializing in dishes crafted from meats, seafood, and poultry, offer a tantalizing culinary experience for food lovers. Let’s delve into the fascinating world of these restaurants, their unique offerings, and their role in shaping dining cultures around the globe.Discover the Top 10 Non-Veg Hotels in Chennai, offering mouth-watering delicacies like biryanis, seafood, kebabs, and grilled meats that promise a feast for every food lover.

The Appeal of Non-Vegetarian Cuisine

Non-vegetarian food is a blend of taste and nutrition. Meat and seafood are rich sources of protein, essential vitamins, and minerals. These dishes appeal to diverse palates, offering options ranging from hearty steaks to delicate sushi rolls, spicy curries, and smoky kebabs. The creative possibilities are virtually endless, allowing chefs to experiment with marinades, spices, and cooking techniques to deliver unique flavors.

Types of Non-Vegetarian Restaurants

Fine Dining SteakhousesSteakhouses are synonymous with premium meat cuts. They emphasize the quality of the meat, meticulous preparation, and presentation. Popular dishes include filet mignon, ribeye, and sirloin, often paired with a choice of sides and rich sauces.

Seafood RestaurantsThese restaurants focus on the treasures of the sea. From grilled lobsters and crab cakes to ceviche and sushi, seafood establishments cater to fans of both raw and cooked delicacies. Sustainability is a growing trend in this sector, with many places sourcing responsibly harvested seafood.

BBQ and SmokehousesBBQ joints celebrate the art of slow-cooking meats to perfection. With ribs, briskets, and pulled pork often at the center of their menus, these places are a paradise for lovers of smoky, charred flavors.

Ethnic and Regional SpecialtiesIndian tandoori chicken, Middle Eastern shawarma, Japanese yakitori, and Brazilian churrasco represent a global array of non-vegetarian dishes. Ethnic restaurants often serve as a gateway to the culinary traditions of specific regions.

Fast Food Chains and Casual DiningFrom juicy burgers to fried chicken, these establishments offer quick and affordable non-vegetarian meals, catering to diners on the go.

Signature Dishes and Iconic Flavors

Indian Curries: Butter chicken, mutton rogan josh, and fish curry are staples in Indian non-vegetarian cuisine.

Italian Meats: Dishes like osso buco, prosciutto, and salami dominate Italian menus.

French Specialties: Duck confit and coq au vin highlight the elegance of French non-vegetarian cooking.

Asian Delicacies: Dim sums, sushi, and Korean barbecue offer a variety of tastes and textures.

Non-Vegetarian Food Trends

Fusion CuisineThe blending of traditional flavors with contemporary techniques has led to exciting dishes like tandoori tacos and sushi burritos.

Focus on SustainabilityMore restaurants are now focusing on ethically sourced meats and seafood, using organic produce and reducing waste.

Health-Conscious OptionsLean meats, grilled preparations, and gluten-free recipes are becoming popular among health-focused diners.

The Atmosphere of Non-Vegetarian Restaurants

The ambiance in non-vegetarian restaurants often reflects the type of cuisine served. Fine dining places exude sophistication with dim lighting and elegant decor, while BBQ joints might have a rustic, laid-back vibe. Seafood restaurants often incorporate coastal themes, emphasizing freshness and a connection to the sea.

Cultural Impact

Non-vegetarian restaurants contribute significantly to local economies and tourism. Food festivals, specialty restaurants, and gourmet food trails often highlight the best of meat and seafood-based dishes, attracting food enthusiasts from around the world.

Conclusion

Non-vegetarian restaurants are a celebration of flavors, cultures, and culinary expertise. Whether you’re savoring a perfectly grilled steak, enjoying spicy chicken wings, or indulging in exotic seafood, these establishments promise a feast for the senses. Exploring them is not just about eating—it’s about embracing the art and joy of food.Explore the best non-veg restaurants in Chennai, serving flavorful dishes like spicy biryanis, fresh seafood, and juicy kebabs. Satisfy your cravings with Chennai's top-rated non-veg culinary delights.

[bloggerkey]

Best Veg and Non-Veg Recipes | 20 बेहतरीन Dishes

Introduction खाना हर किसी के दिल को जोड़ने वाला साधन है, और जब बात स्वादिष्ट व्यंजनों की आती है, तो सभी को कुछ नया और अनोखा ट्राई करना अच्छा लगता है। इस ब्लॉग में, हम आपको 20 Best Veg and Non-Veg Recipes प्रदान करेंगे, जो न केवल आसान हैं बल्कि परिवार और दोस्तों के साथ साझा करने के लिए एकदम सही हैं। Part 1: Veg Recipes (10 बेहतरीन Veg रेसिपीज़) 1. Paneer Butter Masala Paneer Butter Masala एक…

[foodvizhil]

Top 10 foods in Coimbatore

Known by another name, Covai, Coimbatore is a city in the Kongunadu region of western Tamil Nadu. Here, local products like dried coconut, fresh turmeric, and rice types from the area determine what is served in the dish. Take a look at these seven delectable recipes that include a unique blend of Kongunadu flavors and local staples. 

“Hey there, here are some of your favorite foods in Covai. People make use of my blog and get to know about the foods.” 

Ghee dosa: 

And in the covai, homemade gees are more well-known since their aroma encourages people to eat dosa. Extra points if it's folded into a tall cone and drenched with ghee. There are several alternatives for roast dosa on Coimbatore's menus, including onion, potato masala, rava (semolina), and more. Vizhil after you eat has the same smell and gives off a fresh gee smell.  

Arisi Paruppu Satham: 

This traditional rice and lentil dish is a simple one-pot meal that can be found in most houses. It is typically served with curd, papad, pickles, rasam, and papad. Do you need tasty food? Let's join in as we provide you with a tasty still that comes to your hand. Vizhil Food Delivery is the best place to deliver food. 

Pallipalayam Chicken: 

Chicken plays the hero for the food; here is the pallipalayam chicken, which was Covai’s famous food and the most favorite food in the Covai recipe. Let's order the food on Vizhil from your favorite restaurant and have a portion of hot and spicy food in your hand with one click on the Vizhil app. 

Elaneer Payasam: 

The delicious elaneer payasam includes the flagship component of Kongu cuisine, the coconut. This payasam, known as 'Elaneer', is a unique local delicacy that combines the meat and water of a soft coconut. Try it at Shree Aksshayam, a fuss-free restaurant in the city. Order food on Vizhil and fresh food will come to your hand after you order on the Vizhil app. 

Paniyaram : 

Steamed rice and lentil dumplings, known as paniyaram, are popular snacks in several South Indian states and can be found at many street food stands. The pillowy rice balls, paired with zesty chutneys, are perfect as a light breakfast in the morning or as a teatime snack in the evening. online delivery app for you to get food on time. 

Kaalan : 

Among Coimbatore’s many street foods, this unique dish holds immense nostalgia for locals. ‘Kaalan’ means mushroom, but that’s just one element of this iconic snack: a mishmash of mushroom and cabbage, deep-fried and served in a saucy, tomato-heavy gravy, topped with a garnish of chopped onions and grated carrot. Shop on Vizhil for your favorite food. 

Kongunadu Biryani: 

Unlike other biryanis, which utilize long-grain rice, this one uses local, short-grained steerage samba rice, which makes it stand out for having fewer spices added. Briyani with vizhil hot and spicy food on time reaches you on vizhil.com. 

Puttu: 

The tasty and yummy food is on the way to you puttu emotional connecting food for food lovers that became famous on Covai. Vizhil will give this tasty food to you on the way.

Kozhi Urundai: 

Adipoli in Kozhi Urundai causes non-vegetarian Kari kumbambu to taste the meal like that of non-vegetarian food enthusiasts, in contrast to the Kari kulambu taste. This Veg Kari Kulambu needs to obtain the book on Vizhil and make it happen. 

Chaats : 

Chaat is a famous street food item in practically every Indian city or state, no matter which one you visit. It makes sense that Coimbatore is no exception. There are a lot of food vendors in the city that provide a selection of chaats.Shop and get your favorite dish on our website. 

[fitnessnirvana]

BIG MAC SALAD RECIPE

My Big Mac Salad is a high protein, healthier take on the classic takeaway burger, with lower carbs, less fat, and only 356 calories per serving! Plus, getting your fruit and veg in has never been so simple as it’s packed with 4 of your 5 a day.

Serves: 2

Prep time: 10 mins

Cook time: 30 mins

INGREDIENTS:

To make the Big Mac Salad you will need:

100g potato, cubed

1 tsp paprika

250g lean beef mince

2 tsp Worcestershire sauce

4 x handfuls of shredded romaine lettuce

12 cherry tomatoes, halved

½ cucumber, deseeded and diced

2 radishes, diced

½ red onion, diced

1 gherkin, sliced

40g reduced fat cheddar cheese, grated

Low calorie oil spray

Salt and pepper, to taste

To make the Big Mac sauce you will need:

2 tbsp reduced fat mayonnaise

1 tbsp reduced sugar ketchup

1 tbsp yellow mustard

2 tsp gherkin juice

1 gherkin, diced

1 tsp paprika

½ tsp garlic granules

Pinch of salt, to taste

METHOD:

Preheat your oven to 200°c

Add all Big Mac sauce ingredients to a bowl and whisk. Season to taste and then chill in the fridge until you are ready to serve.

Add potato cubes to a bowl and sprinkle with paprika, salt and pepper. Spray generously with low-calorie oil and mix well.

Put the potatoes into a roast tin and cook in the oven for 20-22 minutes or alternatively air fry at 200c for 15-18 minutes. Shaking the potatoes half-way and cook until golden brown.

Heat a frying pan with low-calorie oil spray then add lean beef mince and fry off until nearly browned.

Add Worcestershire sauce to the beef mince and then continue to fry off until cooked through.

Meanwhile, divide lettuce between 2 serving bowls and top with tomatoes, cucumber, radishes, red onion.

Once cooked, add your crispy potatoes and beef mince. Add gherkins and cheese then drizzle over the Big Mac sauce.

Top Tip: You can box up any leftovers in the fridge and store for up to 3 days. It makes for great meal prep, but it’s best to keep the dressing separate when storing to stop the salad from going soggy. Simply add that on when you’re ready to eat it.