When you’re cooking just for yourself, it’s easy to fall into a routine of quick, functional meals and bland microwave offerings. But this doesn’t have to be the case.
There are lots of single-serve recipes out there that don’t take long to make, have all the nutrition you need and, best of all, they taste great. If you’re seeking a little inspiration in order to change your solo cooking habits, we’ve got three amazing recipes right here. As a bonus, here’s one of Seasoned’s favourites – a delicious and light salmon puff pastry tart. And, if you still need some help, consider one of our cookery courses to get your skills up to par.
Garlic Prawn Pasta
- 100 g Spaghetti
- 250-300 g raw fresh or frozen prawns
- 2/3 cloves of garlic
- 1 small onion
- 2 tbsp butter
- 3 tbsp cream
- ¼ tsp of paprika
- ¼ cup of pasta water set aside
- Salt and pepper to taste
- An optional splash of white wine
Boil your pasta in a large pot, following the on pack instructions. As a rule of thumb, cook for around ten minutes for al dente or until you can’t see any white at the centre of the pasta. When you drain your cooked pasta, reserve a small amount of the pasta water to loosen the sauce later.
Finely chop the onion and garlic and add the butter to the now-empty pasta pot along with the paprika . Let this melt – but not burn – and throw in the prawns (defrosted if you’re using frozen), and splash of white wine. You can tell when the prawns are ready because they will turn pink.
After half a minute, add your cream to the pot. Season this with some salt and pepper, and then put your pasta back in.
Let everything warm through and that’s it – grab a plate and tuck in!
Chanterelle Mushroom Omelette
- 1 large egg
- 1 tbsp crème fraiche
- 1 tbsp chopped herbs – equal parts chives parsley and tarragon
- 1 tbsp vegetable oil
- 1 tbsp unsalted butter
- A good handful of chanterelle mushrooms – you can use others if you want!
- Salt and pepper to taste
Whisk together your eggs, herbs and crème fraiche
Heat the oil in a small non-stick frying pan and, when hot, add your mushrooms, letting them cook for 2-3 minutes. Add a pinch of salt and pepper.
Next, add your butter to the same pan. Pour in the beaten egg and let this cook for about 30 seconds, until the egg starts to form ribbons and is no longer runny.
Once the egg starts to set, turn off the heat and let the omelette cook in the remaining heat of the pan. And that’s it – one tasty omelette in no time at all!
Chicken Bruschetta Pasta
- 60 g dry spaghetti
- 1 to large tomato – chopped or a handful of cherry tomatoes
- ½ onion – chopped
- 1 small/medium chicken breast
- 1 tsp garlic olive oil – or garlic and olive oil combined
- fresh basil leaves – chopped
- balsamic vinegar to taste
First, you’ll want to season and grill your chicken breast. Salt and pepper will do nicely, but you can always add something like a hint of paprika for an extra layer of flavour. Ensure the chicken breast is cooked all the way through, but not too dry. Set aside.
Boil your pasta for 10-15 minutes according to the pack instructions then drain.
Now mix your pasta, onion and tomatoes together, ensuring all of your pasta is coated in the sauce.
Slice up your chicken breast and top your pasta.
Drizzle on a little balsamic vinegar – and that’s it! A healthy, tasty meal for one in less than an hour!
We hope you enjoy these quick, delicious recipes! Let us know in the comments if you have any more recipes for one