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Seafood Laksa – Nicky’s Kitchen Sanctuary

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This Thai-inspired seafood laksa is a great way to get a fabulous spicy noodle dish on the table quickly, using only one pan and ready in less than 30 minutes.  If you like spicy Thai food like I do, then you will LOVE this!

Seafood laksa in a white bowl, on a wooden table. There is a napkin, spoon and ingredients scattered around.
Jump to:

This Seafood Laksa is heaven in a bowl.

A slurpy, splash-orange-coloured-sauce-down-your-white-top-in-enthusiastic-eagerness kind of soup, that makes you look at your husband’s bowl to see if he has any left that you could steal.

That’s how good this soup is. It’s also on the table in less than half an hour.

I first had laksa soup in a Thai restaurant many years ago, and I adored all the flavours and textures.  I may have mentioned before that Thai is my favourite kind of food, and seafood laksa is such a great way to get a fabulous meal on the table quickly, using only one pan.

📋 What do we need?

For the Laksa paste

Ingredients for laksa paste on a wooden board

For the Curry and Garnish

Ingredients for seafood laksa (except for the laksa paste, which is in another image) on a wooden board.

📺 Watch how to make it

Full recipe with detailed steps in the recipe card at the end of this post.

I make my own laksa paste for this recipe. Most store-bought versions are a good alternative, but it’s pretty quick to make your own paste. Plus you can control the heat level.

I like to cook my paste ingredients before blending them. I find that cooking the paste ingredients first, gives the whole dish a deeper level of flavour.


👩‍🍳PRO TIP You can use ready-cooked vermicelli noodles if you like. Run them under some boiling water in a colander/sieve to heat through before placing in the bowl.

Close up of seafood laksa in a white bowl topped with a chilli-coriander and red onion garnish.

From my research, it seems that most laksa curry/soup recipes, whether from Malaysia, Singapore, Thailand or Indonesia, have the same basis of noodles, with seafood or chicken in a spicy coconut sauce. There’s also a variation called Asam Laksa, that doesn’t use coconut milk, but it uses fish paste and tamarind for a more sour, rather than creamy taste.

Believed to have originated as a combination of Chinese noodle soup (brought over by early Chinese migrants settling in Malacca, Malaysia) and local spices and coconut milk, it falls firmly under the label of Peranakan cuisine.

Overhead image of seafood laksa in a white bowl on a wooden table. There is a spoon, blue napkin, a garnish bowl, a second bowl of laksa and some chillies and coriander around the main bowl.

My version came about when I was pondering what to do with leftover haddock (I’d defrosted too much after making fish burgers and matchstick fries the previous night) and some prawns that I’d forgotten to put back in the freezer.


🍲 More Thai-inspired recipes

Stay updated with new recipes!
Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).

Square image of seafood laksa in a white bowl on a dark surface. The laksa is topped with a coriander-chilli-red onion garnish.

Seafood Laksa

Got a Thai food craving?  Why not try this super delicious Thai Seafood Laksa.  A great way to get a fabulous Thai meal on the table quickly, using only one pan and ready in less than 30 minutes.  If you like Thai food like I do then you will LOVE this!

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Soup

Cuisine Singapore, Thai

Servings 4 servings

Calories 517 kcal

INSTRUCTIONS 

  • Heat the oil in a large frying pan, and add the chopped onions. Cook on medium for about 5 minutes until the onions soften and start to turn translucent.

    3 tbsp oil, 1 onion

  • Add in the rest of the Laksa paste ingredients, stir and continue to cook for 5 minutes, stirring occasionally.

    4 red chillies, 2 tsp ginger paste, 2 cloves garlic, 1 tsp lemongrass paste, 1 heaped tbsp of fresh coriander stalks, 1.5 tsp turmeric, ½ tsp cumin, ½ tsp paprika, 1 tsp tamarind paste

  • While the laksa paste ingredients are frying, make the garnish. To a small bowl, add the vinegar, sugar, chilli, cucumber, red onion and coriander. Stir together, then put to one side.

    1 tsp rice wine vinegar, 1 tsp caster sugar, 1 red chilli, 1 finger sized piece of cucumber, ¼ of a small red onion, Small handful of chopped coriander (cilantro)

  • Turn off the heat from the frying pan and transfer the onions-chilli-spice mixture to mini chopper or food processor. Blend together until it forms a paste (alternatively you can use a stick blender to blend the ingredients into a paste directly in the pan, but be careful of splashes)

  • Add the laksa paste back into the frying pan.

  • Turn the heat to medium-high and add the coconut milk, fish sauce and stock. Stir together and heat through until just simmering.

    200 ml (7 fl oz) full-fat coconut milk, 1 tsp fish sauce, 200 ml (7 fl oz) chicken or seafood stock

  • Add the fish, stir, and allow to cook for 4 minutes, turning a couple of times, until the fish is starting to fall apart.

    2 cod or haddock fillets

  • While the fish is cooking, soak the noodles in boiling water until soft (this usually takes about 3 minutes) then drain.

    200 g (7oz) dried rice/vermicelli noodles

  • Coming back to the laksa, add in the prawns, stir, and cook for an one minute. The prawns should be starting to turn pink, and your fish should be cooked.

    12-16 king prawns

  • Finally add in the beansprouts and cook for another minute, so they’re warmed through, but still slightly crisp. Turn off the heat.

    200 g (7oz) beansprouts

  • Divide the drained noodles between bowls and spoon the laksa sauce and seafood over the top.

  • Top each bowl with a spoonful of the garnish you made earlier, and serve.

✎ Notes

Note 1 – Laksa paste:
If you don’t want to make your own laksa paste, you can use store bought. They vary in strength, so read the side of the bottle to work out how much you need for four portions.
How do I make Chicken Laksa instead?
Yes, you can simply replace the haddock and prawns with cooked shredded chicken. Alternatively, you can add pieces of raw chicken in with the blended paste and cook until the chicken is sealed. Add the coconut milk and stock and simmer until the chicken is cooked through, then continue on with the rest of the recipe steps.
Can I freeze Laksa?
The noodles, seafood and beansprouts won’t freeze very well. If you want to get ahead, I’d suggest making the paste, and freezing it in portions. Then you can defrost and continue with the recipe from step 4 (make the garnish on the day of serving too).
Can I make low-fat Laksa?
You could use low fat coconut milk, although being lower fat, it has more of a tendency to split. To counter this, I’d suggest leaving out the coconut milk until the end of cooking, then add the low-fat coconut milk to the laksa and heat through until hot. Don’t let it boil or it will split.
Can I make ahead for lunch the next day?
If you want to prepare this for lunch to take to work the next day, then make the soup up to the point just before you add the beansprouts, cool and refrigerate. Then just reheat the sauce for a couple of minutes in a pan or the microwave, throw in the beansprouts for a final minute and pour over your pre-cooked noodles.
Nutritional information approximate, per serving (this recipe serve 4).

Nutrition

Calories: 517kcalCarbohydrates: 58gProtein: 21gFat: 22gSaturated Fat: 11gCholesterol: 83mgSodium: 757mgPotassium: 699mgFiber: 3gSugar: 8gVitamin A: 970IUVitamin C: 92.9mgCalcium: 74mgIron: 4.4mg

Keywords easy, prawns, quick, seafood, shrimp, Spicy soup, Thai soup

This recipe was first published in 2014. Updated in March 2018 and then again in March 2023 with new photos and video plus some housekeeping.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

Hi I’m Nicky

I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

Read More

20-Minute Butterbean and Chorizo Soup

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Almost like a hearty, slightly-spicy stew, this butterbean soup with chorizo, is filling and super-flavourful.
Topping it off with feta and watercress might sound a little strange, but please try it. It just works.

Two light grey bowls filled with chorizo and butterbean soup, topped with feta and watercress. There is a spoon sticking out of the front bowl of soup.
Jump to:

The delicately creamy butterbeans (lima beans if you’re in the US) soak up the flavours from the chorizo and tomato to make it a hearty and delicious soup.

20 minutes from start to finish, you could easily serve this with some salad and maybe some crusty bread for a quick, after-work dinner.

📋 What do we need?

Ingredients for butterbean and chorizo soup on a wooden board.

📺 Watch how to make it

Full recipe with detailed steps in the recipe card at the end of this post.

👩‍🍳PRO TIP Add a splash of hot sauce (I like Franks hot pepper sauce) for a spicier version.

You can make this soup ahead, and it also freezes really well. I’ve included instructions at the end of the recipe card on this.

Overhead image of a blue cast iron pan filled with butterbean and chorizo soup. The pan on on a grey background.

🍽️ What to serve it with


I love to make a double or triple batch of this, then freeze it in portions.

Overhead of butterbean and chorizo soup topped with feta and watercress in a light bowl. There is a second bowl just in shot at the top of the frame.

It makes the perfect warming meal when we go for a chilly Spring walk on the beach. I fill up a flask of it, then take a little pot of the feta with me. On those occasions the watercress is left out – cold beach walks and salad leaves definitely don’t go together!


🍲 More warming soup recipes

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Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).

Close up square image of butterbean and chorizo soup topped with feta and watercress in a light bowl. There is a spoon sticking out of the bowl.

Butterbean and Chorizo Soup

Butterbean Chorizo and Feta Soup – so delicious and ready in 20 minutes!

Prep Time 5 mins

Cook Time 15 mins

Total Time 20 mins

Course Lunch

Cuisine British

Servings 2 servings

Calories 508 kcal

INSTRUCTIONS 

  • Heat the oil in a large frying pan over a medium heat.

    1 tsp oil

  • Add the onions and chorizo and fry for 5-6 minutes until the onions start to turn translucent and the chorizo is lightly browned and starting to release its oils

    1 onion, 85 g (3 oz) chorizo

  • Add in the tinned tomatoes, stock, tomato puree, sugar, thyme, salt and pepper and simmer for 7-8 mins, stirring occasionally.

    400 g (14oz) tin of chopped tomatoes in juice, 300 ml (1 ¼ cups) chicken stock, 1 tbsp tomato puree (paste of USA), 1 tsp sugar, ½ tsp thyme, Pinch of salt and pepper

  • Add in the butterbeans, stir, and cook for 2 minutes until warmed through.

    400 g (14 oz) tin of butterbeans (lima beans)

  • Ladle into two bowls and top with crumbled feta and watercress.

    45 g (1.5 oz) feta cheese, Handful of fresh watercress

✎ Notes


Can I make it ahead?
Yes, you can make the soup ahead, but don’t add the feta and watercress toppings until you come to serve it.

  • Make the soup, cool, cover and refrigerate for 2-3 days, then reheat in a pan, over a medium heat, stirring often, until piping hot (about 5 minutes).
  • Add a splash of water or stock to loosen it up when reheating if you think it needs it.


Can I freeze it?

  • Yes, make the soup (but don’t add the watercress and feta toppings – leave those off until you’re serving the soup) then cool, transfer to a suitable container with a lid and freeze.
    I like to freeze mine in individual portions.
  • Defrost overnight in the refrigerator, then reheat as per the ‘make-ahead’ instructions above.


Ingredient swaps

  • Swap the watercress for pea shoots or spinach
  • Add more vegetables. Peas, sweetcorn, chunks of cooked potato or cooked butternut squash work well.
  • Make it spicy with a splash of hot pepper/chilli sauce.
  • Make it creamy with a splash of double (heavy) cream or a tablespoon of creme fraiche. I sometimes like to make it creamy AND spicy!
  • Swap the feta for crumbled chunks of cheddar, Lancashire cheese or a sprinkling of parmesan.


How to scale up this recipe
Double or triple the recipe, sticking to the same ingredient ratios. It will take 10 minutes longer altogether with the prep time and cooking time:

  • Add an extra 2-3 minutes frying time for the onions and chorizo.
  • Add 3 minutes longer simmering time when you add the tinned tomatoes.
  • Add 2 minutes longer simmering time after you add the butterbeans.


Nutritional information is approx, per portion (this recipe serves 2)

Nutrition

Calories: 508kcalCarbohydrates: 48gProtein: 26gFat: 24gSaturated Fat: 9gCholesterol: 57mgSodium: 2693mgPotassium: 1100mgFiber: 12gSugar: 11gVitamin A: 370IUVitamin C: 23.5mgCalcium: 235mgIron: 6.6mg

This post was first published in May 2015. Update March 2023 with new photos, video a small recipe tweak and some housekeeping.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

Hi I’m Nicky

I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

Read More

Dubu Salad (Korean Tofu Salad)

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A simple Korean tofu salad served with a soy based sauce. Easy, healthy, and refreshing!

DSC7335 e1677997017565 - Dubu Salad (Korean Tofu Salad)

In Korea, tofu is often enjoyed simply with a soy dipping sauce, called yangnyeomjang (양념장). It’s an easy way to add healthy and tasty protein to your meal. If you add your favorite spring salad mix, you can turn it into a refreshing salad. Perfect as a side dish or a light meal!

The simple sauce (yangnyeomjang) deliciously complements the nutty tofu and slightly peppery and bitter spring mix.

The tofu

Korean block tofu comes in 3 variations, depending on how much water is pressed out of the tofu. They are usually labeled on the package as firm (부침용, for pan-frying), soft ( 찌개용, for stews), or silken (생식용, for eating fresh).

For this tofu salad, silken (생식용) tofu is the best one to use. While the tofu is very smooth and soft, it can hold up its shape if handled carefully. It’s also sliceable. The soft one (찌개용, for stews) works too.

If you don’t have access to Korean tofu, use any type of block tofu you can find. The softer the better.

Although tofu is already cooked and can be eaten out of the package, I prefer boiling it for a few minutes. Boiling warms and softens up the tofu slightly. You can serve warm or at room temperature. I personally love warm tofu with the sauce!

DSC7517 - Dubu Salad (Korean Tofu Salad)

How to serve tofu salad

Simply arrange sliced tofu on a plate or on a bed of spring salad mix and drizzle the sauce over. You can throw in other salad vegetables such as microgreens, grape tomatoes and cucumber slices.

More tofu recipes

Dubu jorim
Spicy braised tofu
Tofu kimchi
Tofu gimbap
Mapo tofu
Tofu bibimbap

DSC7502 2 - Dubu Salad (Korean Tofu Salad)

For more Korean cooking inspirations, follow  along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

DSC7335 e1677997017565 500x500 - Dubu Salad (Korean Tofu Salad)

Dubu salad (Korean Tofu Salad)

Salad, Side Dish

Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: 2

Print Recipe

This tofu salad recipe was originally posted in March 2012. I’ve updated it here with more information, new photos, and minor changes to the recipe.

Creamy Chicken and Mushroom One Pan Casserole

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This creamy chicken casserole is a real crowd pleaser. I make it as a big batch then freeze half for a quick dinner another night.
You can cook it on the hob (stovetop) or in the oven. It reheats beautifully, and there’s plenty of sauce to soak into your mashed potato and veggies!

Close up of a large pan filled with creamy chicken and mushroom casserole. There is a wooden spoon in the pan.
Jump to:

I don’t know about you, but I desperately crave creamy sauces and mashed potato whenever the weather is even marginally cold.

This is one of my favourite big batch meals to make because:

  • It’s great for feeding a crowd (easy to make for 10+ people)
  • You can make it ahead
  • It’s suitable for freezing….
  • …..which also means you can eat some for dinner and freeze some for a super quick dinner next time

📋 What do we need?

Ingredients for creamy chicken and mushroom casserole on a wooden chopping board against a light background.

📺 Watch how to make it

Full recipe with detailed steps in the recipe card at the end of this post.

👩‍🍳PRO TIP Make sure you’ve got a very large frying pan or casserole pan as this recipe is pretty big!

If your family are anything like mine when it comes to comfort food like this, you should hear lots of ‘Mmmms’ and chomping noises for the first 5 minutes, before the chatting resumes. Always the sign of a good meal!

Overhead image of creamy chicken and mushroom casserole in a large frying pan on a light background. There is a cream linen napkin and a wooden spoon next to the pan and parsley scattered in and around the pan.

🍽️ What to serve it with

I love that there’s plenty of sauce with this dish, so you’ve got enough to drizzle over your chicken, potatoes and vegetables ❤️


🍲 More fantastic Creamy Chicken recipes

Stay updated with new recipes!
Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).

Square close-up image a large pan filled with creamy chicken and mushroom casserole. There is a wooden spoon in the pan.

Creamy Chicken and Mushroom One Pan Casserole

My big batch creamy chicken and mushroom one pan casserole! Cook this dish on the hob or in the oven. Make ahead and serve later!

Prep Time 15 mins

Cook Time 50 mins

Total Time 1 hr 5 mins

Course Dinner

Cuisine British

Servings 10 servings

Calories 315 kcal

INSTRUCTIONS 

  • Place the chicken in a bowl with the flour, salt and pepper. Toss to cover the chicken in the flour and seasoning.

    5 chicken breasts, 45 g (6 tbsp) plain (all purpose) flour, ½ tsp salt, ½ tsp black pepper

  • Heat the oil over a high heat in a large frying pan (skillet) and working in 2 batches, add the chicken. Brown all over (it doesn’t need to be cooked through at this point). Remove from the pan with a slotted spoon and put to one side.

    2 tbsp oil

  • Place the butter in the same frying pan and melt over a low-medium heat. Add the onions, garlic, thyme and celery salt and cook for 5 minutes until the onion softens. Sprinkle on the flour and stir for a minute (it will be lumpy).

    2 tbsp unsalted butter, 3 small-to-medium onions, 5 cloves garlic, 1 tsp dried thyme, ½ tsp celery salt, 25 g (3 tbsp) plain (all purpose) flour

  • Pour in a splash of the stock and stir, using a whisk until combined. Continue to add in stock, a little at a time, whilst stirring, until all the stock is added and you have a smooth sauce with no lumps (the onions will still be in there though – so it will look a little lumpy because of that).

    1 litre (4.25 cups) chicken stock

  • Add the milk and continue to stir over the heat until the sauce thickens, then add in the lemon juice.

    300 ml (1.25 cups) milk, 2 tbsp freshly squeezed lemon juice

  • Add the mushrooms, the cooked chicken and the salt and pepper. Place a lid on the pan and simmer gently on the hob for 20 minutes.

    20 chestnut mushrooms, ½ tsp salt, ½ tsp pepper

  • **Alternatively you can transfer to a casserole dish at this point. Cover with foil and place in the oven at 175C/350F for 30 minutes**

  • Remove the lid and stir in the cream, then heat through for a further 5 minutes (place back in the oven if oven cooking).

    240 ml (1 cup) double (heavy) cream

  • If you’d like the sauce to be any thicker, then at this point you can stir in the cornflour slurry. Add a little splash at a time, whilst stirring, until you get the thickness you want.

    **Optional** 2tbsp cornflour (cornstarch in USA)

  • Serve the casserole with vegetables (I like to serve mine with sprouts, peas and sweetcorn) and a sprinkling of parsley.

    Small bunch parsley

✎ Notes

Make Ahead:
You can make this dish ahead, then cool, cover and refrigerate for a day.
Heat through thoroughly in the oven (covered) at 175C/350F for approx 20-25 minutes. Or heat through on the hob for 10-15 minutes on a medium heat until the chicken is hot all the way through.
Add a splash of cream or milk if needed to loosen it up.

Freezing:
Make the casserole, then cool, cover and freeze. Defrost thoroughly in the refrigerator and heat through thoroughly in the oven (covered) at 175C/350F for approx 20-25 minutes. Or heat through on the hob for 10-15 minutes on a medium heat until the chicken is hot all the way through.
Reducing the quantities:
You can halve the quantities if necessary – no change to the cooking times. 
Can I make it in the slow cooker?
I haven’t tried this one in the slow cooker yet. If you try it, please let me know how it went. I’ll update the notes when I test it using the slow cooker.
Nutritional Information is approx. per serving WITHOUT Serving suggestion of Mash Potato, Sprouts, Peas and Sweetcorn.

Nutrition

Calories: 315kcalCarbohydrates: 13gProtein: 25gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 101mgSodium: 887mgPotassium: 692mgFiber: 1gSugar: 5gVitamin A: 511IUVitamin C: 5mgCalcium: 84mgIron: 1mg

Keywords autumn, Casserole, Family Meal, winter

This post was first published in September 2017, then updated Feb 2019 and again in February 2023 with new images, recipe video and a bit of housekeeping.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

Hi I’m Nicky

I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

Read More

Creamy Garlic & Mushroom Stuffed Bread Rolls

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These Creamy Garlic & Mushroom Stuffed Bread Rolls have delicious creamy garlic cheesiness stuffed into petit pans and baked until golden brown. Super easy to make and ready in 15 minutes!
They work great as a snack dinner a luscious lunch or an interesting appetizer.

Close up of Cheesy Mushroom Stuffed Garlic Breads topped with parsley.
Jump to:

Waaaay better than a boring old sandwich, these melty, hot stuffed petit pains are a thing of beauty!

Bread is a wonderful thing – be it sweet toasties, beautiful brioche or artisan bread rolls (ok, maybe sandwiches aren’t that boring).  You just can’t beat bread for a quick lunch.

And the good thing about these stuffed breads, is they’re made from par-baked rolls – the ones in the vacuum packed bags, that last for ages.
They’re a great store-cupboard essential, so you can have warm, crusty fresh tasting bread any time.

📋 What do we need?

Ingredients for Cheesy Mushroom Stuffed Garlic Breads on wooden background.

📺 Watch how to make it

Full recipe with detailed steps in the recipe card at the end of this post.

👩‍🍳PRO TIP Don’t throw away those pieces of bread you cut out – check out the recipe card further down to see some ideas for how to use them.

Cheesy Mushroom Stuffed Garlic Breads topped with parsley on a tray. The stuffed bread closest to the front has been sliced in half.

🍽️ What to serve it with


Cheesy Mushroom Stuffed Garlic Breads on a tray lined with baking parchment.

Now i’ve done this Savoury Stuffed Bread (I also have a beautiful spinach and bacon stuffed bread version), I’m thinking of a sweet version too…

Hmmm……

Nutella, banana, chopped nuts and marshmallows? What do you think?


🍲 More Magnificent Mushroom recipes

Stay updated with new recipes!
Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).

Square close up image of Cheesy Mushroom Stuffed Garlic Breads topped with parsley.

15 minute Creamy Garlic & Mushroom Stuffed Bread

Delicious creamy garlic cheesiness stuffed into petit pans and baked until golden brown.

Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Course Lunch

Cuisine British

Servings 4 people

Calories 329 kcal

INSTRUCTIONS 

  • Preheat oven to 200C/400F (fan).

  • Take the part baked rolls out of the packaging and place on a chopping board. Using a sharp knife, carefully cut out an oblong hole from the top of the rolls. Scoop out the bread, ensuring you don’t pierce the bottom of the rolls.

    4 part-baked petit pains or rolls

  • Place the rolls on a baking tray. Discard the scooped out bread (or save to use for homemade breadcrumbs or croutons).

  • Mix together the mushrooms, cream cheese, creme fraiche and garlic in a bowl. Stir the cheese and the black pepper.

    8 small mushrooms, 120 g (½ cup) cream cheese, 3 tbsp creme fraiche, 1 garlic clove, 50 g (½ cup, firmly packed) mature cheddar cheese, grated, 1 pinch of freshly ground black pepper

  • Spoon the mixture into the bread rolls.

  • Top the stuffed bread rolls with a little more cheese.

    25 g (¼ cup, firmly packed) mature cheddar cheese, grated

  • Place in the oven and cook for 10 minutes – until the bread and cheese is golden brown.

  • Remove from the oven and sprinkle with fresh parsley before serving.

    2 tbsp Chopped fresh parsley to serve

✎ Notes

What to do with the leftover scooped out bread 

  • Use for dipping! Drizzle with olive oil and a little salt and pepper, then place in the oven with the stuffed breads
  • Make breadcrumbs: Grate or whizz in a food processor, then place in a bag and freeze.
  • Make croutons: Chop into 1 cm pieces, drizzle with oil, salt and pepper and bake in the oven at 200C/400F for 5-8 minutes, until golden.
  • Make garlic bread bites: Brush/spread on garlic butter and bake in the oven at 200C/400F for 3-5 minutes, until golden, but still a little soft.
  • Make cheese-on-toast toppers for soup: Top with grated cheese, then grill (broil) until the cheese is bubbling.


Can I make it ahead?
You can make the filling ahead of time, or make the filling and stuff the breads (but don’t bake). Make up to a day ahead, then store, covered, in the refrigerator until ready to bake.
I wouldn’t recommend baking the stuffed breads ahead of time, then reheating as I think the breads would go too hard and crispy.

Ingredient swaps
Keep the cream cheese, creme fraiche and cheddar, and then add what you like….

  • Cooked chicken
  • Chopped peppers
  • Jalapeños
  • Pepperoni
  • Ham
  • Sweetcorn
  • Think of your favourite pizza topping and stuff it in!


Nutritional information approximate, per roll.

Nutrition

Calories: 329kcalCarbohydrates: 26gProtein: 11gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 54mgSodium: 470mgPotassium: 256mgFiber: 2gSugar: 2gVitamin A: 816IUVitamin C: 4mgCalcium: 215mgIron: 2mg

Keywords party, perfect picnic food

This post was first published May 2015. Updated February 2023 with new photos, video, housekeeping and a couple of recipe tweaks.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

Hi I’m Nicky

I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

Read More

One-Pan Lasagne Soup – Nicky’s Kitchen Sanctuary

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Are you a fan of a saucy lasagne? Well this lasagne soup is a sauce-lovers heaven!
It’s a simpler form of lasagne, all cooked in one pan and topped off with plenty of cheese.
It freezes really well, so I’ve written this as a big-batch recipe – so you can eat some for dinner and freeze the rest for another night.

Overhead image of a white bowl filled with lasagne soup with pieces of garlic bread taken out. The bowl is on a light background next to a white napkin. There are more garlic bread sliced in the background.
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I’m a bit of a fan of sloppy lasagne.

Maybe i’ve just become conditioned to it –  because most of the time my lasagne spreads out on the plate as soon as I dish it up!
I want the look of a perfectly sliced piece of lasagne, but I always lean towards adding more liquid because I want the taste of a cheesy, saucy gooey version!

Can’t have it both ways, so if you’re craving that extra saucy version, I’d totally go with lasagne soup – it’s saucy and gooey and it’s supposed to look like that.

(….but if you do want the regular version – here’s my homemade lasagne recipe)

📋 What do we need for Lasagne soup?

Ingredients for lasagne soup on a wooden board on a light background.

📺 Watch how to make it

Full recipe with detailed steps in the recipe card at the end of this post.

👩‍🍳PRO TIP If you’re freezing portions of this, scoop out portions before you add the cheese ⬇️ – then add cheese right before serving.

Overhead image of a white cast iron pan filled with lasagne soup before the cheese has been sprinkled on.

Of course there’s no bechamel/white sauce in this soup – that would involve dirtying another pan!
The addition of a little double cream is used in place of it for a hint of that creamy flavor.

Serve topped with parsley and black pepper – as well as shredded cheese, for a hearty and easy dinner that everyone will love!

large white cast iron pan filled with lasagne soup on a light background. There are slices of garlic bread just in shot at the top of the frame.

🍽️ What to serve it with

White bowl filled with lasagne soup with pieces of garlic bread taken out. The bowl is on a light background next to a white napkin. There are more garlic bread sliced in the background.

🍲 More fantastic Soup recipes

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Square image of a white bowl filled with lasagne soup with pieces of garlic bread taken out. The bowl is on a light background next to a white napkin and a small bowl of grated parmesan.

One-Pan Lasagne Soup

One pan lasagne soup – all the taste of lasagne but so much simpler!

Prep Time 10 mins

Cook Time 35 mins

Total Time 45 mins

Course Dinner

Cuisine American, British, Italian

Servings 8 servings

Calories 477 kcal

INSTRUCTIONS 

  • Heat the oil in a large dutch oven/casserole dish over a medium heat.

    2 tbsp olive oil

  • Add the onions and cook for 5 minutes, stirring often, until softened.

    2 medium onions

  • Add in the chopped peppers and garlic and cook for a further minute, stirring often.

    1 red bell pepper, 4 cloves of garlic

  • Add in the minced beef, salt and pepper, and cook until browned – stirring often and breaking up any large pieces as you go.

    900 g (2 lbs) minced (ground) beef, ½ tsp salt, ½ tsp pepper

  • Add the mushrooms, stir, then add in the red wine and allow to bubble for 3-4 minutes.

    10 small mushrooms, 120 ml (½ cup) red wine (optional)

  • Add the stock, tinned tomatoes, tomato puree, sugar, oregano, and thyme. Stir and bring to the boil.

    1 litre (4 cups + 2 tbsp) beef stock, 2 x 400g (2 x 14 oz) tins chopped finely tomatoes, 2 tbsp tomato puree, 1 tsp sugar, 1 tbsp dried oregano, 1 tbsp dried thyme

  • Once boiling, turn down to a simmer and add in half the lasagna sheets, stir, then add in the other half. Try to separate the lasagna sheets a little in the pan so they don’t stick together.

    8 dried lasagna sheets

  • Simmer, uncovered, for 20-25 minutes until the lasagna sheets are cooked. Stir a couple of times during cooking and separate any lasagne sheets that may have stuck together.

  • Stir through the cream, then turn off the heat.

    60 ml (4 tbsp) double (heavy) cream

  • Stir through the spinach, then sprinkle on the cheddar, parmesan and parsley before serving.

    100 g (3.5oz) fresh baby spinach, 100 g (1 packed cup) grated mature cheddar cheese, 50 g (½ cup) grated parmesan, 2 tbsp chopped fresh parsley

✎ Notes

Can it be made ahead?
Yes, you can make this recipe ahead, then cool, cover and refrigerate it for 2-3 days.
The pasta will absorb more liquid during this time, so the pasta will be softer and there will be less liquid.

Reheat the soup in a pan (or in bowls in the microwave), stirring often, until piping hot.
You can add in more water or stock to thin our the consistency during reheating.

I recommend adding the cheese right before serving.
Can it be frozen?
Any leftover soup can be cooled, covered and frozen.
If you are planning on freezing, then I would recommend taking out the servings you’re going to freeze before adding the cheese (don’t worry if you’re freezing leftovers and it has cheese on though – it’s just nicer to add the cheese right before serving).
Defrost the soup in the refrigerator overnight, then reheat in a pan (or in bowls in the microwave), stirring often, until piping hot.
The pasta will absorb more liquid during this time, so the pasta will be softer and there will be less liquid.
You can add in more water or stock to thin our the consistency during reheating.

Can I use fresh lasagne sheets?
Yes, you can use fresh lasagne, but fresh lasagne will absorb less liquid and will take less time to cook.
I would recommend using half the amount of stock. Simmer the soup, after adding the stock, tinned tomatoes and herbs (but before adding the fresh lasagne sheets), for 10 minutes. Then add in the chopped/torn fresh lasagne sheets and cook for 5-6 minutes, until the pasta is tender.
Nutritional Information is per serving (this recipe serves 8)

Nutrition

Calories: 477kcalCarbohydrates: 29gProtein: 34gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 98mgSodium: 1044mgPotassium: 911mgFiber: 4gSugar: 7gVitamin A: 2176IUVitamin C: 37mgCalcium: 264mgIron: 6mg

Keywords Any Time Of the year, hearty soup, Soup Ideas, Stoup

This post was first published in June 2016. Updated February 2023 with new photos, video and a couple of recipe tweaks.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

Hi I’m Nicky

I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

Read More

One-Pan Spaghetti and Meatballs – Nicky’s Kitchen Sanctuary

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Spaghetti and Meatballs all made in ONE pan. The meatballs are juicy with a light crust, and the spaghetti absorbs so much flavour whilst it cooks in the tomato ragu. This is a winning dinner with minimal washing up!

Overhead image of spaghetti and meatballs in a large frying pan on a white background. There is a small bowl of chopped parsley at the top of the image.
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If there’s one thing I can guarantee in life, it’s that my kids will never turn down a bowl of meatballs and spaghetti.

Whilst I love meatballs too, my usual recipe involves TWO pans and a baking tray. Who can be bothered with all that washing up for a quick dinner!

So I set about coming up with a one pot recipe, and the results are delicious!!

The meatballs are lightly browned in the pan first, then in goes the veg, followed by the liquid and pasta. You can add more or less water depending on how saucy you like it. You could also add in extra veg if you like – such as peppers or mushrooms (add them in with the onion).

📋 What do we need?

Ingredients for spaghetti and meatballs on a wooden board on a white background.
  • Beef mince – I like to use a 12-20% fat mince as it gives the dish more flavour, but you can use a low-fat mince if you like.
  • Parmesan – gives the meatballs a wonderful flavour
  • Breadcrumbs – to make the meatballs more tender
  • Egg – to bind everything together
  • Finely chopped onion – for a little more flavour and texture
  • And of course a little salt and pepper
  • The rest of the ingredients here are for the sauce.

📺 Watch how to make it

Full recipe with detailed steps in the recipe card at the end of this post.

👩‍🍳PRO TIP I like to use finely chopped tinned tomatoes for a smoother sauce. You could use passata, but finely chopped tinned tomatoes still provides a little bit of texture and a richer flavour.

Spaghetti and meatballs in tomato sauce in a white bowl on a white background. There is a gold fork in the bowl. There is a further bowl of spaghetti and meatballs just in shot at the top of the frame.

🍽️ What to serve it with


Cooking the pasta in the tomato sauce means it absorbs all the flavour as its cooking so it’s extra tasty.

Close up overhead image of spaghetti and meatballs in a large frying pan on a white background.

I managed to get this one on the table in about 30 minutes, so it makes a great mid-week meal.


🍲 More fantastic Meatball recipes

Stay updated with new recipes!
Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).

Spaghetti and meatballs in tomato sauce in a white bowl on a white background. There is a gold fork in the bowl.

One-Pan Spaghetti and Meatballs

Meatballs and spaghetti cooked together in one pan – less washing up yay!

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Dinner

Cuisine Italian

Servings 4 servings

Calories 671 kcal

INSTRUCTIONS 

  • Place the minced beef, chopped onion, egg, parmesan, breadcrumbs, salt and pepper into a large bowl.

    500 g (1.1lb) minced beef, ½ a large onion, 1 egg, 3 tbsp grated parmesan, 3 tbsp panko breadcrumbs, ¼ tsp salt, ¼ tsp black pepper

  • Mix together using your hands, then form the mixture into 16-20 meatballs.

  • Heat the oil and butter in a large frying pan (skillet) and add in the meatballs. Cook for 5-6 minutes on a medium-to-high heat, turning two or three times, until the meatballs are browned all over. They don’t need to be fully cooked at this point, as they’ll cook further in the sauce.

    1 tbsp oil, 1 tbsp unsalted butter

  • Now we start adding the sauce ingredients to the pan. Move the meatballs to one side of the pan (or just make a bit of a space). Add the onion, celery, garlic, salt and pepper.

    ½ a large onion, 2 celery sticks, 2 garlic cloves, ¼ tsp salt, ¼ tsp black pepper

  • Cook for 3-4 minutes, stirring the vegetables a few times, until the onions start to soften.

  • Add in the tin of tomatoes, tomato puree, thyme, brown sugar, crumbled stock cube and the just-boiled water. Stir everything together and bring the sauce to the boil.

    400 g (14 oz) tin of finely chopped tomatoes, 2 tbsp tomato puree, 1 tsp dried thyme, 1 tsp light brown sugar, 1 beef stock cube, 600 ml (2 ½ cups) just-boiled water

  • Make a bit of space in the pan and add in the pasta (break in half if it’s too big to fit in your pan). Ensure the pasta is fully submerged in the sauce.

    200 g (7oz) dried spaghetti

  • Turn the heat down to low, place a lid on and cook for 10-12 minutes, stirring a couple of times, until the pasta is cooked. You will need to separate the pasta with a set of tongs to stop it sticking together when you come to stir it. Add in another splash of boiling water during cooking if required.

  • When the pasta is cooked, turn off the heat and divide the spaghetti between 4 bowls, using a set of tongs. Spoon the meatballs and sauce on top.

  • Finish with a little shaved parmesan and chopped parsley and serve.

    shaved or grated parmesan, 1 tbsp chopped fresh parsley

✎ Notes


Can I make it ahead?
Yes, you can make ahead, but note: the pasta will absorb more of the liquid as it cools.
If you did want to make ahead:

  • Cook the dish, then cool quickly. Place in a covered container and refrigerate for up to two days.
  • Take out of the refrigerator about an hour before reheating to take the chill off the meatballs.
  • Reheat in a pan with a lid over a low-to-medium heat for 10-15 minutes, stirring a few times during reheating, until piping hot throughout. You will probably need to add a splash of boiling water to loosen the sauce a little.


Can I freeze it?
Yes, leftovers can be cooled, placed in a covered container and frozen.
Defrost overnight at room temperature, then reheat as per the instructions above.


Want to change it up?
If you make this recipe a lot and want to change it up every now and then, try:

  • Adding a teaspoon of chilli flakes or a tablespoon or sriracha to the sauce for a spicy version.
  • Add 4 tablespoons of double (heavy) cream to the sauce, once the pasta is cooked, for a creamy tomato version.
  • Top the finished dish with halved cherry tomatoes, a drizzle of pesto and some basil leaves for a fresh Summer version.
  • Sprinkle 1 tablespoon of Cajun spice on the meatballs when frying, then add in chopped chorizo with the onions and celery for a Tex-Mex twist.

Nutritional Information is per serving, not including the finishing toppings of parmesan and parsley.

Nutrition

Calories: 671kcalCarbohydrates: 56gProtein: 33gFat: 35gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 2gCholesterol: 120mgSodium: 928mgPotassium: 922mgFiber: 5gSugar: 9gVitamin A: 591IUVitamin C: 15mgCalcium: 150mgIron: 6mg

This post was first published in February 2016. Updated February 2023 with new photos, video, a few recipe tweaks and some housekeeping.

Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

Hi I’m Nicky

I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

Read More