Breakfast, lunch and dinner recipes: Mocha porridge, Tofu laksa, and Spanish inspired tortilla
We are here with another set of mealtime recipes. Our ‘Breakfast, lunch and dinner’ food series is all about good food, quick food and using up whatever you have in the cupboard. Don’t have something the recipe calls for? Simply substitute it for something you do have.
Makes one serving
1 banana, mashed
1 tsp coffee granules
1 tsp chocolate spread
150ml milk or yoghurt
Mash the banana into a microwaveable breakfast bowl. Add in the remaining ingredients and mix together. Heat on high in the microwave for 30 seconds at a time (stirring occasionally between cooking times) until the porridge reaches your desired consistency.
Makes two servings
1 tsp olive oil
3 tbsp Thai green curry paste
400ml coconut milk
150g tofu (pre-cooked chicken or prawns can be used instead)
250g courgetti (spiralised courgette to imitate spaghetti)
Heat the oil in a frying pan over a medium heat and add the curry paste. Fry for one minute. Pour in the coconut milk and simmer for three to four minutes. Add in the tofu and courgetti. Simmer for one to two minutes to heat through. Dish into two bowls and serve.
Spanish inspired tortilla
Makes four to five servings
500g potatoes, diced
1 onion, thinly sliced
1 bell pepper, thinly sliced
1/2 tbsp of olive oil
Salt and pepper to taste
Dice the potatoes, peel and slice one onion, and slice the bell pepper. Place the onion, bell pepper and potatoes into a large frying pan and cover with boiling water. Simmer until the potatoes are softened. Drain the water away. Add the oil to the cooked and drained vegetables in the frying pan and mix together. In a bowl, beat the eggs with a little salt and pepper until well combined. Pour the mixture over the vegetables. Cover and fry on a low to medium heat until the tortilla begins to set. Flip this over (slide onto a plate, place the empty frying pan on top and flip the frying pan and plate the right way) and cook until bottom has browned. Ensure hot and cooked throughout. Allow to cool for ten minutes before serving. Any leftovers can be frozen or eaten for lunch the next day.
Don’t put your favourite full-fat yoghurt in the fridge, instead, insert a lolly stick through the top and into the yoghurt, and place the whole thing in the freezer. The next time you need to cool down, take your frozen yoghurt out of the freezer, run the container under warm water to loosen it, peel back the lid and enjoy your creamy frozen treat.