Quick and Easy recipes with the Co-op

May sees the dreaded exams period return (don’t worry, that’s all we have to say on the matter!)

Coffee fixes are increased, sleeping hours are decreased and feeding ourselves with healthy and nutritious foods is put well and truly on the back burner!

So to keep you going, we’ve teamed up with Co-op to bring you some delicious easy recipes that you can fix up in no time.

It’s important to get some good grub down you, so leave your computer for a short while, head to your local Co-op store  and get 10% discount off your food bill with your NUS extra card.

Breakfast Nests

Picture1Start your day right, with a wholesome hearty breakfast! Or maybe whip a few up to eat throughout the day!

Ingredients:

  • 1 tbsp Co-op unsalted butter
  • 4 slices Co-op white bread
  • 1 tsp Co-op olive oil
  • 40g Co-op baby spinach
  • 8 Co-op piccolo tomatoes, sliced
  • 4 Co-op British eggs
  • 40g feta, crumbled
  • Freshly ground black pepper

Method:

  • Preheat the oven to 220°C /fan 200°C /Gas 7
  • Grease 4 ramekins with some butter
  • Cut the crusts off each slice of bread, flatten slightly with a rolling pin and line each ramekin with 1 slice, pushing gently into the corners
  • Put on a baking tray, drizzle with some olive oil and bake for 5 mins
  • Take out of the oven and add a quarter of the spinach and 2 tomatoes to each nest
  • Crack 1 egg on top, adding 10g feta, crumbled, and some freshly ground black pepper
  • Bake for another 12 mins or until the eggs are cooked

Lemon, Spinach and Feta Pasta

Picture2This delicious veggie dish is an ideal lunch option, with a tantalising mix of ingredients.

Ingredients:

  • 200g Co-op penne
  • Zest and juice of 2 lemons
  • 1 clove garlic, crushed
  • 3 tbsp Co-op olive oil
  • 50ml single cream
  • 75g Co-op baby spinach leaves
  • 1 Co-op British egg yolk
  • 50g Co-op feta

Method:

  • Cook the pasta according to the pack instructions
  • Meanwhile, combine the lemon juice and zest, garlic, olive oil and single cream to make a sauce
  • Drain the pasta, return it to the pan and add the spinach leaves and egg yolk
  • Stir until the spinach wilts and the yolk begins to thicken
  • Return the pan to the heat, add the sauce and warm through gently for a minute or two
  • Sprinkle with freshly ground black pepper and feta

California style eggs

Picture3Try out this tasty dish that’s totally on trend – Did you know that Avocado is a real stress buster? It’s rich in B vitamins which help to convert our food into fuel

Ingredients:

  • 2 Co-op British eggs
  • 2 Co-op ripe and ready to eat avocados, skinned and stoned
  • 100g Co-op cherry tomatoes, chopped
  • 1/2 red chilli, deseeded and finely chopped
  • Juice of 2 lemons
  • Freshly ground black pepper
  • 2 tsp Co-op olive oil
  • 2 pinches paprika
  • 2 bagels of your choice
  • Large handful rocket leaves

Method:

  • Bring a small pan of water to the boil and turn down to a very low simmer
  • Gently break in the eggs
  • Cook for 2 mins until the whites are cooked through and the yolk is still soft
  • Carefully remove with a slotted spoon and drain on kitchen paper
  • Meanwhile, mash the avocado in a bowl and stir in the tomatoes, chilli and juice of half a lemon
  • Season with freshly ground black pepper
  • Whisk the oil, one pinch of the paprika and the remaining lemon juice together to make a dressing
  • Halve the bagels and toast
  • Top 2 halves with the rocket, avocado mix and poached eggs
  • Pour over the dressing and sprinkle over the remaining paprika, then top with the remaining bagel halves

Jammy hearts

Picture4We’re adding in a little delicacy to our recipe list – because you deserve it! Treat yourself with these homemade jammy hearts – perfect with (another) brew 😉

Ingredients:

  • 125g Co-op unsalted butter
  • 75g caster sugar
  • 200g Co-op plain flour
  • 2 tbsp Co-op semi-skimmed milk
  • 14 tsp Co-op strawberry or raspberry jam
  • Icing sugar, to dust (optional)

Method:

  • Preheat the oven to 180°C/fan 160°C/Gas 4
  • Line 2 large baking trays with greaseproof paper
  • Beat the butter and sugar together, add the flour and milk then mix to make a big ball
  • Divide into 4 pieces and roll each out to the thickness of a pound coin
  • Cut out circles with a cutter (about 6cm), then cut shapes out of the middle of half the circles with a smaller heart-shaped cutter (or knife)
  • Repeat with the rest of the biscuit dough
  • Bake the biscuits for 7-9 mins until they are just golden at the edges
  • Leave on the trays to cool, then transfer to a wire rack
  • Spread the jam on the cooled bases
  • Dust the biscuit tops with icing sugar, if using, and put on top