Five easy dinner recipes ready in under 25 minutes
By Lerato Maimela
tomatoes, black olives, capers, anchovies and basi
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Making dinner does not have to feel like a long, difficult or time consuming task. These five dinner recipes can be prepared in under 25 minutes, and not only are they quick to make, but they are also easy to prepare and super delicious.
Choose a single yummy recipe to make for each day of the midweek.
This recipe may be called basic, but the end result is far from it. Yes, it’s easy, with only 10 minutes’ prep and 10 minutes’ cooking. In fact, it comes together in the same time it takes to steam your rice. But the taste! Tender beef is bound in a garlicky, sweet and salty sauce with a rainbow of tender-crisp vegetables.
Author:Alison Roberts
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:21x
Category:Lunch, Dinner
Method:Frying
Cuisine:Chinese, Asian
Ingredients
Scale
500g of beef strips
300g of stir fry vegetables
2 tablespoon of Thai chilli jam or sweet chilli sauce
2 tablespoon of oyster sauce
450g of microwavable jasmine rice
Instructions
Spray a wok or large frying pan with olive oil and heat over high heat. Add half the beef. Stir-fry for 2-3 mins or until browned. Transfer to a plate. Repeat with the remaining beef.
Spray wok or pan with more olive oil and heat over medium-high heat. Add vegetables. Stir-fry for 2-3 mins or until just tender. Return beef to wok or pan with chilli jam or sweet chilli sauce, oyster sauce and 2 tbs water. Stir-fry for 1-2 mins or until heated through.
Heat the rice in microwave following packet directions. Divide evenly among serving bowls. Top with the stir-fry.
For a rustic summer pasta dish, ready in just 20 minutes – twist your fork around this tomato and chilli pasta with ricotta recipe, finished with peppery rocket.
Author:Coles Magazine
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:41x
Category:Lunch, Dinner
Method:Frying
Cuisine:Italian
Ingredients
Scale
700g of mixed tomatoes, thinly sliced
1 teaspoon of dried chilli flakes
2 tablespoon of red wine vinegar
1 garlic clove, crushed
2 tablespoon of drained baby capers
1 tablespoon of honey
1 teaspoon of finely grated orange rind
1 tablespoon of orange juice
400g of spaghetti
40g of unsalted butter
1 cup of finely chopped flat-leaf parsley
80g of baby rocket leaves
200g of reduced-fat ricotta
Instructions
Combine tomato, chilli flakes, vinegar, garlic, capers, honey, orange rind and orange juice in a medium bowl. Season.
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving 1/2 cup (125ml) of the cooking liquid.
Return the pasta to the pan with the butter, reserved cooking liquid and half the tomato mixture. Gently toss to combine. Add parsley. Toss to combine.
Divide the pasta mixture evenly among serving plates with the rocket. Top with the ricotta and remaining tomato mixture. Season with pepper.
Heat the oil in a large non-stick frying pan. Add the onions and fry over a medium heat for 3-4 minutes. Cut the sausages into small chunks, then add to the onions along with the garlic and crushed fennel seeds. Cook for 6-8 minutes, stirring, until golden. Add a splash of water if the sausages start to stick to the pan.
Meanwhile, boil the pasta according to the pack instructions. Drain the pasta, reserving about a cupful of the cooking water.
Add the spinach and soya cream to the frying pan. Season with a little salt and ground black pepper, then cook, stirring, for 2-3 minutes until the spinach has wilted. Mix in the cooked pasta and enough reserved cooking water to make a creamy sauce.
Serve straightaway, garnished with parsley if you like.
Put the rice in a pan and rinse well in cold water. Drain, then add more water to 1cm above the level of the rice. Bring to a simmer over a gentle heat, cook for 1 minute, then cover tightly, turn off the heat and leave to cook undisturbed.
Meanwhile, heat the oil in another saucepan, add the ginger, garlic and chilli and soften for a couple of minutes. Add the red curry paste and cook, stirring, for 2-3 minutes, then add two thirds of the coconut milk along with the fish sauce and vegetable stock. Bring to a gentle simmer and cook for 5-6 minutes. Add the Chinese cabbage and the prawns, then cook for 4-5 minutes more.
Ensure the rice is cooked and all the liquid has been absorbed, then stir through the remaining coconut milk until well combined. Serve the curry scattered with coriander.
