Our fabulous Laura Silver is on holiday in Spain this week – but never fear.
We still have recipes galore for you this week. We’ve been doing Tasty Quickies for over a year now, and you’re sure to have missed one or two.
Laura has come up with some amazingly kick-ass recipes over the last year, so here is a compliation of her Tasty Quickie Greatest Hits!
"This dish is hearty and delicious, but so easy a child could cook it, so it is perfect for when you can’t be arsed, but still want something good to eat.
"My version uses chorizo and spring onions, but you can stick pretty much anything in. Bacon and mushrooms are good, but just mushrooms, or sweetcorn and red pepper are perfect for veggies. Just make sure you always use cheese!"
"For me, the essence of The Diner’s burrito was its sweet, smoky flavour, so when I set about trying to recreate it this weekend, I used a good helping of chipotle paste, which was just the trick. I also added a little rice and some black eyed beans to mine, which not only made the chicken go further, but made one modest sized burrito really filling."
"Tomato, mozzarella and basil are like a holy trinity in Italian cooking as their pure, simple flavours combine together perfectly so you can always rely on them when trying to make something delicious. In this case, the mozzarella oozes deliciously from the centre of the chicken, infused with the flavours of the basil and Parma ham wrapped around it while the tomatoes develop a wonderful intensity of flavour through roasting."
"One of the culinary cliches I was pleased the see upheld was a love of crepes. I always say that it is a shame to only eat pancakes on pancake day, so you know, when in Rome! At the creperie I frequented pancakes were filled with a variety of vegetables, cheese and a runny fried egg, and it was truly delicious."
"Rubbing the zesty marinade under the skin prevents the garlic and chili from burning in the oven, and allows the delicious flavours to soak right into the meat. It is therefore important to make sure you buy skin-on breasts, which are cheaper anyway. Bonus!
"This recipe works just as well with breasts as it does leg portions, but the timings here are for breasts, so adjust accordingly if you use a different avian part."