With the recent launch of our glass containers, many of you are already enjoying the benefits of the new range! One of the most obvious boons to using our glass variants is the ability to use them directly in the oven. As such, we thought we would take the opportunity to bring you three classic recipes that will make use of your new purchases, and provide a delicious and easy to create meal or dessert for the family! So without further ado, let’s get cracking!
Creamy Fish Pie
Creamy fish pie! As bakes go, this is one that can suit the hot summer weather just as well as the cold dreary days of winter and autumn. This version contains a little veg, but if you feel the need for more you can always pair it with a light salad, or feel free to add more vegetables to the bake itself (such as peas and spinach).
Time to cook: around an hour
Difficulty: easy to medium
1 cup of fish stock
1 cup of milk
12 ounces of assorted fish pieces
1 bay leaf
2 ounces of unsalted butter
1 medium leek (washed and finely sliced)
2 ounces of all-purpose flour
1 tablespoon of finely chopped fresh parsley
ground black pepper
around 5 ½ cups of mashed potatoes
a handful of grated cheddar cheese
Firstly, you should pre-heat your oven to around 180 degrees celsius. Mix your fish stock and milk in a large saucepan and bring to a simmer. Add your fish pieces, throw in the bay leaf, and continue to simmer for a further 5 minutes. Then remove the fish pieces and set aside, along with the liquid in the pot. Take another saucepan and melt the butter using a medium heat. Add your sliced leeks and cook for around five minutes, or at least until the leeks are nice and soft. Whilst still warm, add the flour and stir with a wooden spoon. Now it is time to pour the liquid used to poach the fish into the pan and continue stirring while increasing the heat, cooking for a further 5 minutes until the sauce starts to thicken. Then turn off the heat, remove the bat leaf, and add the fish, chopped parsley, and a little salt and pepper to taste.
For a touch of decadence you can add a handful of prawns or even scallops.
Pour the contents into your Igluu glass container and cover with mashed potato, and a sprinkle of cheddar cheese. Place the container in the oven and cook for around half an hour, or until the sauce has started to bubble underneath the potatoes, and the cheese is starting to brown. Remove from the oven, and enjoy!
Classic Apple Crumble
When it comes to desserts, apple crumble is hard to beat. Kids love it, adults love it, and you can eat it with lashings of custard or a dollop of ice cream! What is not to like? A summer staple in many countries, the humble apple crumble has been gracing our tables for many a summer now, and there are very few better dishes to test out your new Igluu glass containers with!
Time to cook: 1 hour
650g of Bramley cooking apples, peeled, cored, and sliced into chunks
2 tbsp caster sugar
1 tsp vanilla
110g self-raising flour
40g demerara sugar, plus 1tbps to sprinkle
40g salted butter
2 tbsp rolled oats
Heat your oven to 200 degrees Celsius ready for the baking stage. Place your diced apples, caster sugar and vanilla into a saucepan along with 1 ½ tbsp of water and gently cook until the apples have softened. Have a taste, and add more sugar if the taste is too ‘sharp’. Then transfer them to your greased Igluu glass container.
Meanwhile, place the flour, sugar and butter into a mixing bowl and work together until they resemble bread crumbs. Mix in the oats, and then pour over the apples. Sprinkle a little sugar on top, and bake in the oven until golden (which should be around 45 mins). Serve hot, with custard or ice cream. Delicious!
Cheesy Pasta Bake With Chicken & Bacon
Cheesy pasta bake and a light summery salad. What could possibly be better on a warm and bright summer’s day? Well as it goes, a cheesy pasta bake with chicken and bacon may just be able to top that! Filling, tasty, easy to make, and a hit with most families, pasta bakes make great dinners or lunches and can be eaten cold the next day (if you are lucky enough to have any left over).
Cooking time: 45 minutes
400g dried pasta
1tbsp vegetable oil
3 large chicken breasts
1 large onion
1 red bell pepper
1 yellow bell pepper
Salt and pepper to taste
2 garlic cloves
1 tbsp tomato puree
½ tsp dried oregano
½ tsp dried thyme
800g tinned tomatoes
120ml double cream
100g cheddar cheese
Start by preheating your oven to 190 degrees Celsius. While the oven is heating up, boil a pan of water and cook your pasta to a couple of minutes less than the packet tells you to (making sure it is still al dente), and then drain. Whilst the pasta is cooking, heat your oil on a medium heat in a frying pan, and cook your chicken chunks for around 5 minutes, so that the meat is ‘sealed’. Add your onions, and cook for a further 3 minutes until you notice that the onions are softening. Now add the chopped peppers, garlic, tomato puree, oregano, thyme, salt, and pepper. Cook for a further 3 minutes. Now stir in the tomatoes and cream while gently bringing to the boil. Add the pasta, spinach and cooked bacon, stir together and then pour into your glass container. Finish off by sprinkling the cheddar and mozzarella cheese on top and place in the oven for around half an hour, or at least until the top is golden. Serve with a sprig of parsley!
So there you have it, three classic dishes for you to baptise your new Igluu glass containers with! We would love to see what other recipes you have been using with your new purchases, so feel free to let us know on any of our social media pages. One last thing to remember is that our compartmental glass containers are also now in stock, so if they would interest you, pop over to our website and check out the two and three compartment versions! Until next time, happy meal prepping!
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