Tried & Tasted

Ginger & Tomato Baked Cod with Lime Courgetti

For my next instalment of tried and tasted Tuesday, I’m turning to fish and the wonderful Abel & Cole. Honestly, I’m not comfortable cooking fish but this is so easy and absolutely delicious. This recipe even made my husband try courgette, after refusing at first and wanting rice. He reluctantly tried them before I was finished cooking and he was sold. We kept them raw too, so huge props to this recipe. We loved it so much, that we have eaten it again. I most certainly recommend it, ready in under 30 minutes and packed full of flavour. Healthy too, which I guess is always a bonus.

Ginger and Tomato Cod | The Mother Cooker

Dinner

One Pot Lasagne Soup

Happy Friday guys and welcome to autumn on The Mother Cooker, the start of comfort food season. I absolutely live for comfort food and I have been working on some super indulgent and tasty recipes to get you through the colder days. I know we aren’t quite in a cold front just yet, so I will continue to balance indulgence with lighter meals for a while longer.

Lasagne Soup | The Mother Cooker

30 Minutes or Less

Simple Spaghetti

Guys, I’ve given up bread. This is my fifth day without it and I can genuinely say that I am seeing buttery baguettes everywhere I look. So I have to fill the void with another carb, my main love: pasta. I suppose I’ve been quite good for a while now as I replaced white pasta with wholemeal quite some time ago. But I still like to indulge, this is one of the things I make on repeat for myself. It is super simple but amazingly delicious and if like me, you love tomatoes; this one is for you. Before I get to the recipe, I’d like to point you in the direction of this amazing pan my Mom bought me for my birthday. It’s a Paella pan from Wilko, but I genuinely think I will be cooking everything in it, everything.

Simple Spaghetti | The Mother Cooker

Recipes, Vegan, Vegetarian

Butternut Squash & Lentil Curry

As March is vegetarian month and I know a lot of you who read the blog are, I decided to do a hearty meal. For all of you meat lovers, this is simply delicious and you won’t miss the meat at all. It has mild heat, but if you want to make it a little hotter, just add another tsp of chilli powder or more fresh chillies. It is my first time experimenting with pulses, I’ve realised they are simple to cook, cheap to buy and go a long way. I will most certainly be using more of them in my cooking. Roasting the butternut squash, adds a great depth of flavour and a lovely texture. A great treat to take to work, freezable for up to a month. I hope you like it, don’t forget that if you make any of my recipes, to forget to let me know over on Twitter or Instagram.

Vegan Roasted Butterut Squash and Red Lentil Curry | The Mother Cooker

30 Minutes or Less, Lunch, Recipes, Vegetarian

Loaded Parsnip Fries

Happy Friday everyone, thought I would pop up a recipe that is not only quick for the weekend, but super tasty too. If you are anything like me, loaded cheesy fries are an absolute must of a side dish. Along with lobster mac & cheese. But we are just sticking with the fries today, I’ve swapped out normal potato for some parsnips. Now please stick with me, it’s a great way to get some veg and I totally thinks parsnips are a little underrated. You can totally use them in more ways than on a Sunday roast. They are inexpensive, loaded with flavour and a heap of vitamins and iron.

Ok, so I’ve cut out the carbs, but loaded fries are supposed to be an indulgence right? Don’t you worry, my magic cheese sauce will have you wanting to lick the plate. In fact, I’d go as far to say that you will LOVE this cheese sauce. Add in a rainbow salsa and well, you’ve got something to impress at the dinner table. Who needs restaurant sides when you can make epic ones at home, now only if you had a burger to go with them….stay tuned.

Loaded Parsnip Fries | The Mother Cooker