Click here for the original recipe.

Ingredients (serves 4)

1 tablespoon vegetable oil
420g turkey steaks, cut into 1cm strips against the grain of the meat
3 tablespoons honey
3 tablespoons soy sauce
2 cloves crushed garlic
2 teaspoons grated fresh ginger / pinch ground ginger
Roughly 250g green beans, cooked (frozen are fine)
300g cooked rice to serve

Method

1. Heat the oil in a large frying pan and fry the turkey strips for 4-5 minutes until golden and cooked through. Removed from the pan and keep warm.

2. Add a tiny splash of oil in the pan and add the garlic and ginger. Cook for around 1 minute stirring frequently so it’s cooked and soft but not brown or burned.

3. Add the honey and soy sauce to the pan and stir well over a medium heat. Simmer gently for around 2 minutes so it reduces slightly.

4. Return the turkey to the pan and mix it well so it’s all coated with the sauce. Add a splash of hot water if you think it’s too dry. Finally stir through the green beans and serve with rice (or noodles, like we did!).

Enjoy!

The post Sticky honey soy turkey appeared first on Hello! Hooray!.

Our lovely friend Sandra gave us a homegrown squash from her allotment last week (there’s nothing like homegrown veg!), and I’ve been looking for something tasty to make with it. I’ve recently discovered the recipe finder on the Waitrose website and decided to see what it suggested – this soup recipe is apparently one of the most popular recipes on the site at the moment! If you want to view the original recipe, and find more new ones, click here. This is a really fruity soup and the chilli give it a nice kick – perfect for Autumn. And you can make it on a week night, as this takes less than half an hour from preparation to table!

Ingredients

1 tbsp oil
1 brown onion, chopped
¼ tsp chilli flakes
½ tsp ground cinnamon
1 butternut squash, deseeded and diced
2 Braeburn apples, cored and diced
1 litre vegetable stock

Method

1. Heat the oil in a large saucepan and fry the onion for 3–4 minutes. Add the chilli, cinnamon, squash and apples and cook for 1-2 minutes.

2. Add the stock, cover and bring to the boil, then simmer for 15 minutes until tender.

3.Purée using a hand held blender and season to taste. Enjoy with some fresh crusty bread.

The post Spiced Apple and Squash Soup appeared first on Hello! Hooray!.

I was quite surprised when I looked through my blog posts earlier and discovered that I haven’t posted this recipe before – it is one of those ‘tried and tested’ ones that I’ve been making for years! In fact, my Mum used to make it when I was younger and it was one of the few things that I could actually cook when I left home to go to uni. You can use any pasta you like for this – macaroni works really well – but I used penne today. It was either that or our Simpsons pasta that Helen bought us – but you wouldn’t have recognised the Simpsons for the courgettes so we’re saving that for another day!

Ingredients

120g pasta
1 tin chopped tomatoes
2 tsp mixed herbs
Black pepper
1 tin tuna in brine (or spring water – but not in oil)
150g low fat cottage cheese
1-2 medium size courgettes
1-2 cloves of garlic
4 mushrooms
A handful of spinach
Grated cheese of your choice

Method

1. Put the pasta on to boil and preheat the oven to 200/400/Gas mark 6. Tip the tomatoes into another pan and add the herbs and some black pepper. Leave to simmer.

2. Slice the courgettes and chop the garlic. Put some olive oil in a pan and add the courgette and garlic, cooking until softened.

3. Drain the tuna and put into a bowl. Add the cottage cheese, season with black pepper and mix well.

4. When the pasta is cooked, drain and mix in the tomatoes, before adding the tuna and cottage cheese mix. Add the vegetables and stir well, before pouring into an oven proof dish.

5. Grate some cheese over the top before cooking in the oven for around 20 minutes. Serve with some salad and enjoy!

The post Tuna, courgette and tomato pasta bake appeared first on Hello! Hooray!.