Prawn Laksa

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I’m loving my new found passion for quick and easy meals. I’m getting a lot of inspiration from Jamie’s 15 minute meals, Yummly and Good Food books but always like to slightly change them according to my tastes as I find some of them quite bland.

Laksa is always a hit with Beardy and me. I tried this on the kids the other night, dreading what the reaction would be, as I do with all new food, but was pleasantly surprised. I altered this slightly for them and then added extra bits to it after for ours (ours is the yummier looking picture!).

The kids version didn’t have cayenne pepper or peanut butter in (Boo doesn’t like it – seriously, who doesn’t like peanut butter?!) and I knew they’d moan about the ‘bits of grass in it’ if I put the coriander in so omitted that too, but the rest was the same and was eaten happily by both. Also, I totally forgot that Boo has decided she doesn’t like prawns anymore so I had to take the prawns out for her, hers ended up being ‘Broccoli and not much else Laksa!’

Not much point in asking Boo for her marks out of 10 because if she likes it, it’s always 10 hundred out of 10 (which is what she said about this) and if she doesn’t like it it’s a 9, which is still, in my books, a pretty successful meal! Bear gave it 6, so not a massive hit but he still ate it without moaning and said he would again ‘if he had to’! Charming!

Personally I could definitely have this on my menu every week!


  • Prawns (I buy them ready cooked so I just have to chuck them in at the end to heat through)
  • 0.5 ltr chicken stock
  • Ginger – grated (about the size of your thumb)
  • 3 cloves of Garlic
  • 1 tsp turmeric
  • 6 spring onions (chopped)
  • 2 tsp peanut butter
  • A good handful of Coriander
  • 1 tsp cayenne pepper
  • Juice of 2 limes
  • 1 tin of Coconut milk
  • Broccoli
  • Noodles


  • Set a saucepan on to boil.
  • Pop a good glug of oil in a frying pan. Chop up the broccoli into chunky slices and fry it for a minute or so in the ginger and garlic.
  • Add in all the other ingredients except the prawns and coriander and leave to simmer
  • Pop the noodles in the boiling water and boil for 4-5 minutes.
  • Drain the noodles and add to the liquid mixture with the prawns and coriander and season to taste.
  • If you like your soups a bit thicker you can add a bit of flour to thicken up.
  • Garnish with a bit more coriander

THATS IT – Bish Bash Bosh – 20 minutes max (including prep)! It’s all about simple meals over here.

Note: Equally as nice with Chicken, which I’ll be doing for the kids next time due to Boo’s new found hatred for Prawns.


Top Tip – Chicken Nuggets

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I know my Best Friend won’t mind me sharing this with the world – she gave me a top tip the other day which I hadn’t heard before and we tried it tonight!

Homemade Chicken Nuggets/Dippers/Goujons 

Cut up your chicken breasts into strips or chunks. Dip them in your seasoned egg mixture and then into a bowl of crushed up cornflakes!!!! Pure genius – makes total sense and much less messy than double dipping. Now my finger nails won’t get clogged up with eggy flour and breadcrumb mixture! Yay! And delicious to boot. 🙂

Easy Cheesy Mushrooms on Toast

cheesy mushrooms

It’s all about simple, quick dinners this week. Beardy has abandoned me for a week on a business trip, so I’m cooking for one and really can’t be bothered with anything that’s going to take longer than about 10 minutes…and yes! Shocker! I actually remembered to take a photo!!!

After Beardy, Bear and Boo, Cheese is my next big love (if you’re a follower you’ll know this already), then comes Mushrooms, so what better than a plate of Cheesy Mushrooms on Toast! Not very interesting you might think, but don’t knock it ’til you’ve tried it.

Easy peasy lemon squeezy. No measurements, no messing, no mucking – just chucking! Hmmm, might make that my new motto.


  • Pack of mushrooms (I like to break them up with my fingers rather than cut with a knife as like mouthfuls of rustic chunkiness)
  • Butter
  • Handful of cheddar cheese
  • Couple of slices of brie (I had this left over so chucked it in)
  • Half a ball of mozzarella, torn up
  • Half a teaspoon of wholegrain mustard
  • Lots of black pepper


Basically, fry off the mushrooms in a bit of butter for a few minutes and then chuck everything else in until you have a big gooey cheesy mess of loveliness (did I mention I love cheese?), pop on top of your toast/bagel/muffin and enjoy! Job done. Yummy in my Tummy.

(also yum with some blue cheese in place of the mustard).


good stuff

The picture is nothing to do with Moussaka, I just liked it and pages generally look better with a picture on! Note to self – remember to take photos of what you cook! Sorry!…again.

My Bestie asked me to put a recipe for Moussaka on here and not being one to want to disappoint here it is…..

Great for a family meal as we all love it, the kids tell me every time they see an aubergine that they hate aubergines; when they ask me what the black bits are in Moussaka and I tell them ‘aubergine’, they laugh at me, like they think I’m joking, because apparently they hate aubergine so it can’t be that. I’ve given up and now tell them they’re slugs, they seem to be ok with this?!


  • 2 Aubergines (or slugs – not really though, please don’t put slugs in your Moussaka!)
  • 500g Minced lamb
  • 400g tinned tomatoes
  • 1 tbsp tomato puree
  • 1 tsp All Spice
  • dash of Worcester Sauce
  • glass of red wine (optional)
  • 2 tsp marmite (I know this sounds weird, but it works)
  • two handfuls of grated cheddar cheese
  • 150ml double cream


  • Pop the oven on to 180 degrees
  • Slice the aubergines into 1cm slices and place on a baking tray, sprinkle with water and pop in the oven for 15 mins
  • Meanwhile, in a large pan fry off the lamb mince and drain off any fat
  • Add the tomatoes, tomato puree, worcester sauce, all spice, marmite and red wine to the mince and leave to simmer (sometimes I forget the red wine and still tastes good)
  • Season as preferred
  • Once the mince is done get out a baking dish and remove aubergines from the oven
  • Put one layer of mince on the bottom, covered by a layer of aubergine, on top of this put some grated cheese and drizzle half of the cream over the top of the cheese. Do the same again with another layer leaving the layer of aubergine on the top with cream first and lots of cheese on top of the cream.
  • Put in the oven until the cheese on top is brown and bubbling.

Nom Nom Nom.

Prawn & Chorizo Spanish Rice

prawn and chorizo

I based this recipe on one in my quick and easy Good Food book, which I love (and which the photo is of as I totally forgot to take a photo….again! Soz). All the recipes in there are, surprisingly, yep, quick and easy! They actually got the title right on this one.

So tonight, we had Prawn and Chorizo Rice. I thought it would be a hit as both love all the ingredients, alas Boo decides that tonight is the night she doesn’t like Prawns any more, if it didn’t have Prawns in it would have got 10 hundred out of 10 – Woop! (when will she get it??)…. and Bear pipes up that he doesn’t like the see through bits in it (onion) so we spent a while trying to pick these out, not ideal when you’ve ‘finely chopped’ them! So got a 7/10 from him, with the promise that he ‘would definitely have it again if it didn’t have the see through bits in’. Lovely.


  • 200g Chorizo – sliced (obv get the actual sausage though rather than the ready sliced stuff, it’s much nicer)
  • King Prawns (however many you like) – I bought these already cooked so I just had to heat them through
  • Basmati Rice (150g)
  • 1 Onion – finely chopped
  • 2 Garlic cloves – crushed
  • 1/2 ltr chicken stock
  • handful of Parmesan
  • 1 glass of white wine
  • Butter

For the chef:
1 glass (or bottle…hic!) of red wine – it’s a Sunday, why the hell not!


  •  Put a knob of butter in a large pan and fry off the onion and garlic until soft
  • Add in the rice and coat in the juices
  • Add the glass of white wine and simmer for a few minutes
  • In another pan (small frying pan), add another knob of butter and fry off the chorizo for a minute or so.
  • Add into the rice about half of the chicken stock and stir
  • Add the chorizo with all the juices into the pan
  • Pour in the remainder of the chicken stock
  • Keep stirring as if you’re doing a risotto, leaving to simmer for a minute or so and then a quick stir, keep going until the rice is almost done and add in the prawns at the last minute to heat through and season accordingly.
  • Stir in the parmesan or just add on top to serve

I chose Basmati rice because it cooks quicker, this dish took me about 20 minutes, including prep, as the rice only took about 12 minutes to cook.

Obviously you could also do this as a Risotto, which I think would be even nicer but my kids aren’t overly keen on Risotto rice, they prefer the normal kind so hence my choice. If I was cooking this for me and Beardy I’d probably also put a bit of chilli in.

Original recipe from Good Food below.