Tag Archives: easy


Kitchen – Hob


  • 2 eggs
  • 1 tin smoked fish
  • 1 cup rice
  • 1 tablespoon red lentils
  • 1 level teaspoon curry powder
  • 1 teaspoon butter
  • 1 tablespoon chopped parsley


  • Saucepan with lid
  • Serving bowl
  • Wooden spoon


Boil the eggs , place in cold water, bring to the boil and simmer for at least 10 minutes. Remove from pan and cool quickly in cold water.

Cook the rice. For Basmati rice place one cup of rice and two cups of cold water into the saucepan along with the lentils. Bring to the boil, cover with lid and turn heat down to lowest setting for 10 minutes.

Peel and chop eggs roughly.

Open and drain fish.

Add curry powder to butter and make a paste, mix into the cooked rice and add eggs and fish. Mix in the chopped parsley.


Kedgeree can be served immediately or kept warm in the oven, take care that it does not dry out. Can be refrigerated and served cold or reheated the next day.

Bean salad

Kitchen – none


  • Tin of mixed beans
  • Teaspoon of honey
  • Teaspoon of hot English mustard
  • Two tablespoons olive oil
  • Two tablespoons vinegar


  • Tin opener
  • Mixing bowl
  • Small jar with a lid
  • Spoon or spatula


Open and drain the mixed beans, rinse and drain again then pour beans into the bowl.

Add the honey, mustard, oil and vinegar to the jar, put on the lid and shake well until all ingredients are blended.

Pour around a third of the dressing onto the beans and stir gently. Chill for half an hour before serving.


If you have them a diced tomato, celery or green beans can be added. Serve as a side salad.