I’ve recently bought three new cookery books: Davina’s 5 weeks to sugar-free, recommended to me by Cheryl, my new favourite hairdresser and all round fabulous person; the Wagamama cook book which I was bullied into buying by my 8 year old son because he’s sick of eating the same things every week; and of course DeliciouslyElla’s fastest selling debut cook book of all time (which she kindly signed at an event last week).
I have a huge stash of fantastic cook books, from specialist cuisine to family favourites and they seldom see the light of day. I suspect I am the same as many working mums – I cook the same dozen or so dishes all year round because they’re easy, quick, require no reading or concentrating, and I know the kids will eat them without moaning.
My kids are culinary adventurers compared to many children I know, particularly when we are eating out. They both love sushi, Chinese and Indian food. But when they have the rare opportunity to reject something that I’ve lovingly cooked from scratch, it really pisses me off.
To minimise the pain of rejection, I try to bring you the fastest and laziest recipes I can, which you should be able to create with ingredients you will find lurking at the back of your fridge at the end of the week. That’s just the way I roll, as the kids say.[Tweet “Check out my Lazy Prawn Curry, for a quick hearty meal #food #recipes #lazycooking”]
I keep a few essentials in my fridge which speed up my recipes – Very Lazy Chopped Red Chillies, Very Lazy Chopped Ginger and Very Lazy Crushed Garlic with Oil. They’re little jars of chopped ingredients which cut preparation time by, ooh, minutes. And no, I’m not sponsored by whoever makes Very Lazy food, but I should be.
So I found some prawns in the fridge today and this was the last day of their shelf life. I also had one onion, some tomatoes and a tin of coconut cream, so a recipe was born. I bring you Lazy Prawn Curry:
- 1 tbsp olive oil
- 2 tbsp tikka masala paste
- 1 onion, finely chopped
- 2 handfuls of cherry tomatoes, chopped (or 2 large tomatoes, chopped)
- 2 tsp Very Lazy Crushed Garlic with Oil (or 3 garlic cloves, peeled and crushed)
- 1 tsp Very Lazy Chopped Red Chillies (or 1 chopped red chilli)
- 1 heaped tsp of Very Lazy Chopped Ginger (or 2cm piece of ginger, peeled and finely chopped)
- 2 tbsp tomato puree
- 1 tsp curry powder
- 80ml coconut cream
- 500g (or approx 20) prawns, peeled & deveined
- Pinch of salt
Heat the oil in a deep frying pan and fry the tikka masala paste for 1 minute. Add the chopped onion until golden brown. Add the tomatoes, garlic, chilli and ginger and stir on a low heat for around 10 minutes or until the oil separates from the sauce. Add the curry paste, tomato puree, coconut cream and a pinch of salt and stir. Add the prawns – if raw cook for 3-5 minutes until they’re bright pink all over. If you’re using pre-cooked prawns, just make sure they’re hot all the way through. Serve with rice and/or naan bread and a teaspoon of mango chutney.
It’s so quick and tasty. If it’s too spicy for the kids, a teaspoon of Philadelphia stirred in will cool it down.
Of the three cook books I’ve bought, the Wagamama book looked so promising but contains the most complicated recipes. They look simple at first glance until you read the reference to a sauce or marinade at the beginning of the book (in Blue Peter ‘here’s one I made earlier’ style), which adds another half hour onto the preparation time and requires some very specialist shopping. DeliciouslyElla is uber-healthy and I’m going to enjoy making her salads, but I fear they may be child-repellent. Davina seems to have the balance right. I have already stuck post-it notes on more than half of the pages which look healthy, tasty and pretty simple. I’ll probably have to substitute most of her ingredients for whatever I can find in the cupboard, so I’ll let you know how that goes.
Let me know what you think below and if you have any super lazy recipes. You can follow my Lazy Cooking Pinterest board here:
Follow Lifestyle Maven’s board Lazy Cooking – my recipes on Pinterest.