Flatshare Tips, Uncategorized

Flatshare Dinner – 5 Quick and Easy Recipes For Your Flatshare

Zaparoom-flatsharing-blog-flatshare-dinner-gnocci

Fancy having a cosy night in with your flatmates? Why not whip up a quick and easy dinner together and catch up on what’s been going on lately? Here are 5 super quick and easy recipes you could try!

Chicken Fajitas with Mango and Avocado Salsa

  • Tortilla bread
  • Chicken breast (1/person)
  • 1 red onion
  • 1 yellow, green and orange pepper
  • Fajita seasoning
  • 1 mango
  • 1 avocado
  • cilantro
  • 1 red chili
  • ½ lemon
  • olive oil

zaparoom-flatsharing-blog-flatshare-dinner-chicken

Start by slicing up the chicken, the onion and the peppers in mouthful bites. Heat up some olive oil in a pan and pop the chicken, onion and peppers in. While this is getting some colour peel the mango and avocado and cut both up in ½ inch pieces. Place in a nice serving bowl, roughly chop up the cilantro and add to mango and avocado mix. Finely chop the chili as add to the mix as well. Drizzle over some olive oil and the lemon juice, mix and let sit. Once the chicken and pepper mix have gotten some colour add in the fajita seasoning and water according to your seasoning instructions and let it simmer until the water has cooked in.

Heat the tortilla breads up, fill with the chicken mixture and finish with the avocado and mango salsa. If you want you could also serve it with some crème fraiche and grated cheese!

 

Home made Pizza’s (4 persons)

Base:

  • 8 dl flour
  • 5 teaspoons of baking powder
  • 1 teaspoon salt
  • 5 tablespoons of olive oil
  • 3 dl cold water

Toppings:

Your toppings can of course vary and you put whatever you want on top of your pizza- why not get a little bit of everything and all of you can top their pizza with their favourites?

  • Pizza base tomato sauce (or tomato paste or ketchup, whatever you fancy)
  • Mushrooms
  • Peperoni
  • Prosciutto
  • Ham
  • Olives
  • Artichokes
  • Tomatoes
  • Peppers
  • Grated cheese (we like a mix of mozzarella and cheddar)

zaparoom-flatsharing-blog-flatshare-dinner

Heat the oven up to 225 C. Mix all the dry ingredients well. Add the water and the olive oil and work the dough together. Add some more flour to your working space and tuck the dough out into your desired shape and thickness (this dough is made for a fairly thin pizza crust). Add your desired toppings (if you use mushrooms, fry them up slightly in a pan before to get rid of access water, this will help keeping the pizza dry and crisp) finish off with the cheese and bake in the oven for about 10-12 minutes or until the cheese turns golden.

 

Spaghetti with Mascarpone, Meyer Lemon, Spinach, and Hazelnuts

  • 2 Meyer lemon, zested and juiced (about 3 tablespoons juice)
  • 1 cup mascarpone cheese
  • 1 teaspoon salt
  • a few grinds of fresh pepper
  • ½ teaspoon freshly grated nutmeg
  • 1 pound spaghetti
  • 10 cups (loosely packed) fresh spinach, washed, spun dry, and roughly chopped
  • 1 cup chopped, toasted hazelnuts

Zaparoom-flatsharing-blog-flatshare-dinner-pasta

Combine the zest, lemon juice, mascarpone, salt, pepper, and nutmeg in a bowl. Whisk to combine.

Bring a pot of water to boil and salt generously. Cook the pasta until al dente, taking it off the heat about 1 to 2 minutes before you would normally remove it. Drain, reserving about 1/2 cup of the pasta water.

Return the pasta to the pot, and set over low heat. Stir in the mascarpone sauce. Add the spinach and toss so that the spinach begins to wilt. Add about 1/4 cup of the pasta water (more if necessary) to keep the sauce fluid but not too watery. Continue to cook and toss until the spinach is cooked. Add the hazelnuts and stir to combine. Serve immediately.

 

Gnocchi Skillet with Chicken Sausage & Tomatoes

  • 1 pound gnocchi
  • Coarse kosher salt and freshly ground black pepper
  • 9 ounces (about 3 links) cooked chicken sausage, sliced into 1/4-inch-thick coins
  • 1 pint cherry or grape tomatoes, sliced in half lengthwise
  • 1 to 2 ounces fresh basil, julienned (1/2 to 1 cup loosely packed)

Zaparoom-flatsharing-blog-flatshare-dinner-gnocci

Heat a large pot of salted water to boiling; cook the gnocchi for 2 minutes or according to package directions. Drain and toss with a drizzle of olive oil.

Heat a 10-inch or larger cast iron skillet over medium heat with a light drizzle of olive oil. Add the sausage and cook for 2 to 3 minutes, or until it begins to brown. Push the sausage into a pile at the edge of the skillet and turn the heat up to high.

When the skillet is quite hot, add the tomatoes, skin down, crowding them in if necessary. Cook for 1 to 2 minutes or until they are blistered, then stir in with the sausage. Cook for 2 more minutes, until both tomatoes and sausage are slightly browned. Stir in gnocchi and cook just until all is combined, but the tomatoes have not broken down into sauce.

Remove the skillet from the heat and stir in the basil. Season to taste with salt and pepper and serve immediately.

 

Salmon and Pesto-dressed Veg

  • 600 g new potatoes
  • 200 g fine green beans
  • 200 g tenderstem broccoli
  • 4 x 120 g salmon fillets, scaled and pin-boned, from sustainable sources
  • olive oil
  • 1 lemon
  • Pesto

zaparoom-flatsharing-blog-flatshare-dinner-salmon

Scrub the potatoes well, then trim the beans and broccoli. Fill a large pan three quarters of the way up with boiling water, add a pinch of salt and bring to the boil. Once boiling, carefully add the potatoes and cook for 15 minutes, adding the beans and the broccoli for the final 5 minutes. Meanwhile, heat a large non-stick frying pan over a high heat. Rub the salmon fillets all over with olive oil and season with salt and pepper. Place in the hot pan, skin-side down, turn the heat down to medium and cook for 4 minutes, or until golden underneath. Use a fish slice to turn them over, then cook the fillets for a further 2 to 3 minutes, or until just cooked through. Remove the pan from the heat, rest for 30 seconds, then add a good squeeze of lemon juice and give the pan a good shake. Drain the vegetables well, then tip into to a large bowl. Add the pesto, then use tongs to coat everything nicely. Divide the fish fillets and vegetables between your plates, drizzle over the juices from the pan, then serve with lemon wedges for squeezing over.

That’s our 5 favourites at the moment, no try them out for yourself, we promise you won’t be disappointed!

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