One pot. Fifteen minutes. Dinner is served!
You know when, every now and then, you open a cookbook and it just works for you. One-Pot Healthy is one of those books. Boasting easy, healthy meals in one pot, it’s just page after delicious page with a few – in most cases half a dozen – ingredients, and a short, can’t-mess-it-up method. Prep time is, as a rule, five minutes, with a few dishes needing a little extra chopping so add on an extra ten minutes tops, and cooking time (and we use the term cooking fairly lightly … basically popping onto the heat and leaving to do it’s thing) for five minutes to maybe half an hour.
Dishes for week nights (veggie bolognese, Autumn casserole, chicken casserole with carrots and cabbage) and parties with friends (mussel casserole, fresh tuna with veggies, rice noodles with prawns, an impressive aubergine and fig casserole). Loads of dishes for vegetarians, as well as breakfast options (tomato and herb omelette), and quick desserts (pear, pineapple, apple and banana parcels … yum). If you’re time-poor, stuck in a food rut, but want a meal that makes you feel good or simply hate doing the dishes, Sabrina Fauda-Rôle’s book is for you. We’re going to use this book over and over again … we bet you do too. Hardie Grant, R315
Spaghetti with Tomatoes
250 g whole wheat spaghetti
500 g cherry tomatoes, halved
20 basil leaves
1 onion, thinly sliced
1 teaspoon chilli purée (paste)
1 garlic clove, thinly sliced
1 teaspoon coarse salt
2 pinches of freshly ground black pepper
600 ml water
26 cm casserole dish
(Dutch oven)
Put all the ingredients in the casserole dish and cook over a medium heat for about 15 minutes, stirring regularly. Serve with freshly snipped basil.
Serves 4
Spinach Veloute
500 g fresh spinach, washed
1 onion, thinly sliced
2 vegetable stock cubes
100 g low-fat cream cheese
400 ml water
24 cm casserole dish
(Dutch oven)
Put all the ingredients in the casserole dish and cook over a medium heat for 15 minutes. Blend until smooth. Serve hot. Serves 4
Asparagus Veloute
500 g asparagus
750 ml almond milk
1 onion, thinly sliced
2 sprigs of mint, leaves picked
2 celery stalks, leaves picked and stalks chopped
1 vegetable stock cube
24 cm saucepan
Cut off the tough bottom part of the asparagus. Put all the ingredients in the saucepan and cook over a medium heat for 15 minutes. Blend until smooth. Serve with freshly snipped mint. Serves 4
Onion Soup
1 Tbsp olive oil
4 large onions, thinly sliced
4 Tbsps cornflour
1.5 l water
2 sprigs of thyme
1 garlic clove, chopped
1 pinch of salt
1 pinch of pepper
2 slices of toasted bread
4 sprigs of parsley, snipped
24 cm saucepan
Heat the olive oil in the saucepan, add the onions and cornflour. Cook for 5 minutes, stirring regularly. Add the water, thyme, garlic, salt and pepper and cook over a low heat for 30 minutes. Serve hot with the toasted bread cut into croutons and the snipped parsley. Serves 4
Compiled by Kym Argo
