Three super-quick 15-minute meals to try this week

Three super-quick 15-minute meals to try this week


Posted 11th March

Knock-up a feast in just 15 minutes with these speedy meals for people on the go!

Whether you're running the kids around, juggling a busy work schedule, or just cramming too much into your days, we're all looking for quick and efficient ways to make our days run smoothly. 

If cooking is the last thing on your mind after a hectic day then don't worry, because we've got three delicious recipes for you to try this week that can be whipped up in 15 minutes or less!

 

Garlic and herb omelette with roasted tomatoes

Serves: 1

Cooking time: 15 minutes

 


Ingredients:

- 100g cherry tomatoes 
- 1 tbsp olive oil 
- 1 tsp balsamic vinegar 
- Few thyme leaves 
- 2 Waitrose British Blacktail free-range eggs 
- 60g Philadelphia Garlic & Herbs 
- Handful rocket leaves

 

Method:

1. Preheat the oven to 200°C, gas mark 6. Toss the tomatoes, ½ tbsp oil, 1 tbsp water, the vinegar and the thyme in a small roasting dish. Season, then roast on the middle shelf of the oven for 8-10 minutes, until softened.

2. Meanwhile, set a non-stick omelette or frying pan (about 20cm in diameter) over a medium heat. Beat the eggs with a fork; season lightly. Add the remaining ½ tbsp oil to the pan, then add the eggs, swirling now and again until the omelette is just set all over.

3. Transfer to a plate and spread most of the Philadelphia over ½ the omelette (the heat of the omelette should help it spread more easily). Pile the rocket leaves and tomatoes on top and spoon over the remaining Philadelphia and any juices. Fold over the omelette to serve.

 

 

Gnocchi with Dolcelatte

Serves: 4

Cooking time: 15 minutes

 



 Ingredients:

- 500g pack essential Waitrose gnocchi
- 125g frozen peas
- 3 tbsp olive oil
- 1 clove garlic, finely chopped
- 2 tbsp chopped fresh parsley
- 50g rocket
- 75g Galbani Dolcelatte, broken into pieces
- 2 tbsp pine nuts, toasted 

 

Method:

1. Cook the gnocchi in a large pan of boiling water for 1 minute. Add the peas and cook for a further 2 minutes. Meanwhile, heat the oil in a small saucepan and add the garlic. Cook gently for 1 minute, but don’t let the garlic brown. Remove from the heat and set aside.

2. Drain the gnocchi and peas and tip into a large serving bowl. Stir in the garlicky oil and some freshly ground black pepper.

3. Pile the rocket on the gnocchi and arrange the Dolcelatte on top. Scatter over the pine nuts and toss together before serving.

 

 

Italian kale and cannellini soup

Serves: 4
Cooking time: 15 minutes

 

 
Ingredients:

- 2 x 400g can Waitrose chopped italian tomatoes with olive oil & garlic
- 150g essential Waitrose savoy cabbage, washed and shredded 
- 150g essential Waitrose kale 
- 400g can essential Waitrose cannellini beans, drained and rinsed
- 4 slices ciabatta
- 2 tbsp extra virgin olive oil
- 1 clove garlic, halved
- 4 large Waitrose British Blacktail free-range eggs

 

Method:

1. Put the tomatoes in a large saucepan and add 1½ cans of boiling water. Bring to the boil and add the cabbage, then simmer for 5 minutes. Add the kale and beans and cook for a further 5 minutes. 

2. Meanwhile, brush the ciabatta with 1 tbsp of the oil and toast on a hot griddle pan (or under a hot grill) for 1–2 minutes each side until browned. Rub each side of the ciabatta with the garlic clove. 

3. Bring a pan of water to the boil and crack the eggs into it. Poach for 2 minutes until the whites are set. Meanwhile, spoon the soup into four serving bowls. Remove each egg from the pan with a slotted spoon and place on top of the ciabatta. Sit the egg-topped toast into the soup bowls, drizzle over the remaining oil and serve.

 

Recipes courtesy of Waitrose. Thousands of recipes can be found at www.waitrose.com/recipes






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