If you’re anything like us, the daily grind of coming up with new ideas for meals that everyone will happily eat is a constant bore. However, over the coming weeks, AION will be enlisting our very own band of culinary wizardesses to give us all some foodie hints and tips that are (hopefully) easy and fuss free.
Why don’t you send us the recipes that get you through the week at firstname.lastname@example.org
Chia Seed Morning Pot
I like to prepare a couple of days worth of these pots for a quick and healthy breakfast during the week.
You will need ……….
- 2 tablespoons chia seeds
- ½ cup almond milk or milk of your choice
- 1 teaspoon of honey or sweetener of your choice
Measure ingredients into a jar and mix well. Give them another stir after couple of minutes of settling to avoid any clumping. It might look like there isn’t enough but the seeds will soak up all the milk.
Cover with lid and and keep in fridge overnight.
Serve with fresh berries, dried fruit, granola or any topping of your choice.
Chia seeds are a good source of protein, fibre and other great gems of goodness.
Easy BBQ Ribs
Always a hit with my family and friends and, considering how easy it is, an ideal dish for weekday family meals, BBQs and pretty much any occasion. This dish can be prepared ahead of time and even the day before if kept in the fridge until needed.
You will need ……
- Ribs of your choice. I personally like pork baby back ribs and buy enough depending on how many I am catering for.
- Shop bought bottle of BBQ sauce of your choice. Buy enough depending on quantity of ribs and/or how saucy you like them.
- Bay leaves.
- Whole peppercorns.
Find a large pan and add the ribs with enough water to cover them.
Add a couple of bay leaves and some whole peppercorns. I sometimes like to use smoked peppercorns.
Bring the ribs to a gentle boil and cook until tender.
Drain discarding the bay leaves and as many peppercorns as possible and transfer to a large bowl or dish depending on quantity.
Cover ribs in BBQ sauce and mix, covering all the ribs equally.
Cook in a pre-heated oven at around 200 degrees, or if preparing for later, or the next day, store appropriately.
When the ribs are heated through completely and the sauce is sticky (with maybe a little charring yum) they are ready to serve.
Serve with a coleslaw, potato wedges, sweetcorn, Caesar salad or whatever you fancy.
Pimped up sides
Coleslaw – I use shop bought and add finely sliced green apple for that extra zesty bite. Or if you prefer, add a few raisins to shop bought coleslaw a few hours before you serve it to allow for them to plump up, then stir through some curry powder (a twist on coronation chicken).
Corn on the cob – wrap each cob in foil with garlic, butter and seasoning. Bake in the oven for about 30mins.
If you’re family are not keen cobbers here’s an alternative. Slice the corn off the cob, mix in a bowl with some olive oil & seasoning, spread over a baking tray then bake in the oven until nicely browned.
We hope you enjoy trying out these recipes. We would love to hear your feedback!