Just because a big storm is coming does not mean you can only eat sandwiches.

If you have a gas stove or camping stove, a pot of soup will become warm and welcome in the next few days. In cold weather, it will be placed outside the refrigerator for at least one day, so it can be powered off.

Spiced lentil and carrot soup recipe: Darina Allen This soup is made very fast, with the spicy flavor of grated carrots and red lentils-enjoy a ball of natural yogurt 4 Preparation time  10 minutes cooking time  20 minutes total time  30-minute course  appetizers 2 tablespoons extra virgin olive oil 2 teaspoons cumin seeds ¼-½ teaspoons chili flakes 600 g peeled and grated carrots 140 g red lentils 1.35 liters chicken or vegetable broth 125 ml milk salt fresh pepper Garnish: 4 natural hurgtsp fresh coriander leaves extra virgin olive oil pita bread Method Heat oil in a stainless steel pan over medium heat, add cumin seeds and chili flakes. Stir for about a minute, then add grated carrots, lentils, stock and milk. Bring to a boil, season with salt and fresh pepper, and simmer for about 15 minutes or until the carrots and lentils are completely soft. Stir in a liquefier until smooth, if it is too thick, add a little more. Taste and correct the seasoning. Serve in a hot bowl with a piece of natural yogurt, some fresh coriander leaves, and drizzle a little extra virgin olive oil on top. Pita bread is a good accompaniment.

This soup is made very fast, with the spicy flavor of grated carrots and red lentils-enjoy with a piece of natural yogurt

2 tablespoons extra virgin olive oil

600 g carrots, peeled and grated

1.35 liters of chicken or vegetable broth

Heat oil in a stainless steel saucepan over medium heat, add cumin seeds and chili flakes. Stir for about a minute, then add grated carrots, lentils, stock and milk.

Bring to a boil, season with salt and fresh pepper, and simmer for about 15 minutes or until the carrots and lentils are completely soft.

Stir in a liquefier until smooth, if it is too thick, add a little more. Taste and correct the seasoning. Serve in a hot bowl with a piece of natural yogurt, some fresh coriander leaves, and drizzle a little extra virgin olive oil on top. Pita bread is a good accompaniment.

Serve with pasta, rice or rolls. If you have minced meat in your refrigerator, now is the time to make good use of it. 

Savoury Minced Meat Recipe Author: Currabinny Cooks Batch cooks this corned beef minced meat made with carrots, tomatoes, onions and fresh herbs as the basis for a week’s dinner 6 Preparation time  10 minutes cooking time  50 minutes total time  60-minute course  main ingredients 2 medium onions, diced 2 medium carrots, peeled and diced 1 celery, 2 cloves of garlic, diced, diced 500 g fine beef minced 1 teaspoon dried parsley 1 teaspoon dried oregano or 1 tablespoon of marjoram tomato puree 1 can of chopped tomatoes 200 ml beef stock 1 tablespoon of Worcester sauce, sea salt, black pepper, rapeseed or extra virgin olive oil. Garlic and celery, lightly season with sea salt. Move around the pan until the onion starts to soften and become translucent. Add the carrots and continue to cook for about 10 minutes. If necessary, reduce the heat to medium. Add minced meat, a pinch of salt and freshly ground black pepper. Move the minced meat around the casserole, smash it with a wooden spoon, let it brown for about five to six minutes, then add the tomato sauce and mixed herbs. Cook for another five minutes. Add canned tomatoes, Worcester sauce and beef broth. Season lightly and reduce the heat to low, let it simmer slowly, simmer for 40 minutes to an hour without a lid, stirring occasionally. The final consistency should be a good thick sauce, not too runny, and rich in color and flavor.

Cook this corned beef minced with carrots, tomatoes, onions and fresh herbs in batches to serve as the basis for a week’s dinner

2 medium carrots, peeled and diced

1 celery, chopped

1 teaspoon dried oregano or marjoram

Canola oil or extra virgin olive oil

In a large casserole (Dutch oven), heat oil over medium-high heat, add onion, garlic, and celery, and lightly season with sea salt. Move around the pan until the onion starts to soften and become translucent.

Add the carrots and continue to cook for about 10 minutes. If necessary, reduce the heat to medium.

Add minced meat, a pinch of salt and freshly ground black pepper.

Move the minced meat around the casserole, smash it with a wooden spoon, let it brown for about five to six minutes, then add the tomato sauce and mixed herbs.

Cook for another five minutes.

Add canned tomatoes, Worcester sauce and beef broth.

Season lightly and reduce the heat to low, let it simmer slowly, simmer for 40 minutes to an hour without a lid, stirring occasionally. The final consistency should be a good thick sauce, not too runny, and rich in color and flavor.

Eat it with milk, yogurt, and porridge, and eat it by a few people when they are very stressed-this is the first thing worth putting together.

Granola Recipe Author: Darina Allen Homemade granola is very easy to make in batches and can be kept fresh in a kiln for several weeks. 20 Preparation time  15 minutes cooking time  20 minutes total time  35 minutes course  Baking food American ingredients 340g honey 225g oil (sunflower or peanut oil) 370g oatmeal 200g barley 200g wheat flakes 100g rye flakes 140g seedless raisins or raisins 140g nuts (peanuts, cashews, hazelnuts) 5g 55 g apricots, chopped 55 g dates, Shredding method Preheat the oven to 180°C. Mix the oil and honey in a saucepan and heat until the honey melts. Mix well into mixed flakes. Spread thinly on two baking sheets. Bake for 20-30 minutes, turning frequently and ensuring that the edges do not burn. It should be just golden brown and roasted, not roasted. cool down. Add raisins or raisins, roasted nuts, roasted seeds, chopped dates, apricots and wheat germ. Stored in screw cap jars or plastic boxes, can be stored for one to two weeks. Serve with banana chips.

Homemade granola is very easy to make in large quantities and can be kept fresh in a kiln for several weeks

225g oil (sunflower or peanut oil)

140 g seedless raisins or raisins

140 grams of nuts (peanuts, hazelnuts or cashews, split and roasted)

75g wheat germ (or millet flakes)

Preheat the oven to 180°C.

Mix the oil and honey in a saucepan and heat until the honey melts.

Mix well into mixed flakes.

Spread thinly on two baking sheets.

Bake for 20-30 minutes, turning frequently and ensuring that the edges do not burn. It should be just golden brown and roasted, not roasted.

Add raisins or raisins, roasted nuts, roasted seeds, chopped dates, apricots and wheat germ.

Stored in screw cap jars or plastic boxes, can be stored for one to two weeks. Serve with banana chips.

Now boil some eggs, thank us later. They can be eaten as snacks, toasted bread, salads, and can be smeared in a cup with butter today and tomorrow. For our guide to cooking the perfect egg, check this out. 

It is easy to match with vegetables, delicious and nutritious. 

Chicken Ramen Recipe Author: Colm O'Gorman Delicious, nutritious and warm, it is a food that nourishes the soul and can easily be turned into a vegetarian dish. 4 preparation time  10 minutes cooking time  25 minutes total time  35 minutes course  main course  Japanese ingredients 1 liter of vegan chicken broth or vegetable broth 1 red pepper ½ medium onion 2 red pepper 3 cm fresh ginger root 2 corn cob 12 asparagus or some tender broccoli 2 heads of cabbage 3 garlic cloves 2 Green onions 3 tbsp soy sauce 3 tbsp mirin 3 tbsp miso paste 4 dry ramen noodles 4 skinless chicken breast 4 eggs a little olive oil Method Wash and remove the stems and seeds of the red pepper and chili. Peel the onion and cut into quarters. Peel garlic. Put it in a food processor and pulse until it's all chopped. Heat a little olive oil in a large saucepan over medium heat. When the oil is hot, add the chopped vegetables in a food processor and cook for about ten minutes, stirring occasionally. Peel and chop the ginger and put it in the pot. Next, add the broth, mirin and soy sauce. If you have some miso paste, add it too. It has a wonderful taste, but if you don't have it, don't worry. You would be great without it. While preparing the remaining dishes, let your ramen base simmer over low heat. Wash corn, cabbage and asparagus. If you want, you can use tender broccoli instead of asparagus, both of which are delicious. Cut each corn cob into three pieces. I use a bamboo steamer to steam vegetables on the wok, only a little water boils at the bottom. If you do this, start with the corn, steam for about five minutes, and then add the remaining vegetables for four to five minutes. You can also cook vegetables in the broth, add corn ten minutes before you are ready to serve, and add other vegetables five minutes later. Heat a frying pan over medium-high heat and add a little olive oil. Season the chicken breasts with some salt and black pepper, then put them in the pot. Cook for about five minutes on each side, until they are golden brown and cooked. The best way to check if they are fully cooked is to use a meat thermometer, which is an essential cooking device I think. If you use one, you can ensure that the meat is fully cooked every time. Once the breast reaches 74°C, it is ready. When cooking the chicken, put the eggs in a pot of boiling water for about four minutes. You want them to boil soft. Put the dried noodles in another pot of boiling water, remove the pot from the heat, and let it stand for 3 minutes. At the same time, your eggs will be cooked. Take them out of the pot and run under cold water tap. Crush the shells lightly, peel them off, cut them lengthwise into two pieces and save them for assembly. They should be soft and slightly runny. When your chicken is cooked, take it out of the pan. By now, you should have steamed the vegetables, so you can serve them. Drain the noodles and divide them into four deep bowls. Pour a few scoops of ramen and fill the bowl about three-quarters. Thinly slice the chicken breast on the diagonal and add to the bowl. Add corn, slice cabbage, add asparagus and eggs. Put a little green onion at the end and chop very finely.

Recipe author: Colm O'Gorman

Tasty, nutritious and warm, it is a kind of nourishing food, which can be safely turned into a vegetarian dish

Vegan version of 1 liter chicken or vegetable broth

12 asparagus or some tender broccoli

Wash and remove the stems and seeds of red peppers and peppers. Peel the onion and cut into quarters. Peel garlic. Put it in a food processor and pulse until it's all chopped.

Heat a little olive oil in a large saucepan over medium heat. When the oil is hot, add the chopped vegetables in a food processor and cook for about ten minutes, stirring occasionally. Peel and chop the ginger and put it in the pot.

Next, add the broth, mirin and soy sauce. If you have some miso paste, add it too. It has a wonderful taste, but if you don't have it, don't worry. You would be great without it. While preparing the remaining dishes, let your ramen base simmer over low heat.

Wash corn, cabbage and asparagus. If you want, you can use tender broccoli instead of asparagus, both of which are delicious. Cut each corn cob into three pieces. I use a bamboo steamer to steam vegetables on the wok, only a little water boils at the bottom. If you do this, start with the corn, steam for about five minutes, and then add the remaining vegetables for four to five minutes. You can also cook vegetables in the broth, add corn ten minutes before you are ready to serve, and add other vegetables five minutes later.

Heat a frying pan over medium-high heat and add a little olive oil. Season the chicken breasts with some salt and black pepper, then put them in the pot. Cook for about five minutes on each side, until they are golden brown and cooked. The best way to check if they are fully cooked is to use a meat thermometer, which is an essential cooking device I think. If you use one, you can ensure that the meat is fully cooked every time. Once the breast reaches 74°C, it is ready.

When cooking the chicken, put the eggs in a pot of boiling water for about four minutes. You want them to boil soft. Put the dried noodles in another pot of boiling water, remove the pot from the heat, and let it stand for 3 minutes. At the same time, your eggs will be cooked. Take them out of the pot and run under cold water tap. Crush the shells lightly, peel them, cut them into two lengthwise sections and save them for assembly. They should be soft and slightly runny.

When your chicken is cooked, take it out of the pan. By now, you should have steamed the vegetables, so you can serve them. Drain the noodles and divide them into four deep bowls. Pour a few spoonfuls of ramen and fill the bowl about three-quarters. Thinly slice the chicken breast on the diagonal and add to the bowl. Add corn, slice cabbage, add asparagus and eggs. Put a little green onion at the end and chop very finely.

It's like grilling a sandwich, but even better, prepare a pile of quesadillas this morning and bake them on a dry pan over medium heat to feed hungry children throughout the day.

Sausage, potato and thyme quesadillas. These herb quesadillas with savory sausage are delicious and versatile-you can make them with a variety of other fillings, from beets and ricotta cheese to sautéed mushrooms. 4 Preparation time  10 minutes cooking time  total time 10 minutes  20 minutes course  main course  Mexican ingredients 200 g sausage, ½ diced onion, 2 cloves of garlic minced, 350 g of potatoes, diced, and steamed until tender and a small bunch of thyme , 400 grams of olive oil mixed with grated cheddar cheese and mozzarella cheese 4 large flour tortilla method Heat a thick bottomed pan, add sausage and onion and a small amount of olive oil. Cook until the onion becomes soft and transparent and the sausage starts to release oil. Add garlic and cook for another 3-4 minutes. Add the potatoes, turn the heat to high, and fry for another 5 minutes. Add thyme and season with salt and pepper. Spread the sausage mixture on half of the tortilla, then sprinkle with the cheese mixture. Fold the tortillas so that you have a half moon shape. Brush with a little olive oil (so that the tortillas will not stick to the pan), then place in a hot dry frying pan or pan and cook until the cheese melts and the outside is golden and crispy. Cut into wedges and serve with your favorite salsa. Super mature English cheddar cheese and a little grated mozzarella cheese are mixed together to make the perfect cheese mixture, with just the right flavor and viscosity, but adding a little grated Lancashire cheese to the mixture very delicious. This recipe comes from simple Mexican food made by Thomasina Miers, published by Hodder & Stoughton

These herb quesadillas with savory sausage are delicious and versatile-you can make them with a variety of other fillings, from beets and ricotta to sautéed mushrooms

350g potatoes, diced and steamed

A small bunch of thyme, chopped

400 grams of a mixture of grated cheddar and mozzarella cheese

Heat a heavy-bottomed saucepan, add sausage and onion, and a small amount of olive oil. Cook until the onion becomes soft and transparent and the sausage starts to release oil. Add garlic and cook for another 3-4 minutes.

Add the potatoes, turn the heat to high, and fry for another 5 minutes. Add thyme and season with salt and pepper. Spread the sausage mixture on half of the tortilla, then sprinkle with the cheese mixture.

Fold the tortillas so that you have a half moon shape. Brush with a little olive oil (so that the tortillas will not stick to the pan), then place in a hot dry frying pan or pan and cook until the cheese melts and the outside is golden and crispy.

Cut into wedges and serve with your favorite salsa. Super mature English cheddar cheese and a little grated mozzarella cheese are mixed together to make the perfect cheese mixture, with just the right flavor and viscosity, but adding a little grated Lancashire cheese to the mixture very delicious. This recipe comes from simple Mexican food made by Thomasina Miers, published by Hodder & Stoughton

Couscous can be "cooked" with a little warm water, plus nuts, dried fruits and a can of beans, and it can be turned into a full-round meal-which is also delicious. 

Beet, Sweet Potato and Halloumi Couscous Salad Recipe: Aisling Larkin is a hearty meal in itself. This salad is well preserved in the refrigerator and should be a staple of any outdoor feast. Servings 4 Preparation time  15 minutes to cook Time  total 25 minutes time  40 minutes course  main course  Middle Eastern ingredients 1 cup couscous 1½ cup boiling water / stock made with ½ stock cubes 2 tablespoons extra virgin olive oil ½ orange/lemon 1 tablespoon cumin 1 Teaspoon smoked paprika ½ teaspoon turmeric onion and garlic powder 1 can drained chickpeas 1 teaspoon dried herbs (parsley/chives) 1 sweet potato (peeled and sprinkle with ½ teaspoon smoked paprika, ¼ teaspoon cinnamon , ½ teaspoon honey, ½ teaspoon salt, 1 teaspoon oil) 1 red onion, cut 4-6 cooked beets into quarters 200 g pieces of halloumi nuts chopped fresh herbs (basil, parsley, Coriander, chives, mint) Salad leaf method Roast sweet potatoes in the oven. Preheat the oven to 180°C. Drizzle with oil, sprinkle with spices, salt and honey. Bake for 25 minutes, until the inside is soft and the outside is crispy. Next, make the couscous salad. Bring the kettle to a boil and prepare the plastic wrap. Measure 1 cup of couscous into a large bowl. Add all the spices and dried herbs. Open and drain the chickpeas. Rougher to remove the skin. Add these to the dry couscous. Add orange or lemon zest. Stir it all together until it is completely combined. Put the stock cubes in a cup, then pour boiling water. Now you need to work fast. Pour the boiling hot soup over the couscous and add an extra ½ cup. Cover with plastic wrap immediately and let stand for 5 minutes. Dice the red onion and small beets. Cut the halloumi into cubes. Put it on a baking tray, drizzle with a little oil, put the sweet potatoes in the oven and bake for about 10 minutes, until golden brown. After preparing all the ingredients, remove the plastic wrap on the top of the bowl. Loosen the couscous with a fork. Add sweet potatoes, beets, halloumi and red onions. Add chopped fresh herbs, season and garnish with some fresh salad leaves.

A hearty meal in itself, this salad is well preserved in the refrigerator and should be a staple of any outdoor feast

1½ cup boiling water / stock made from ½ stock cube

2 tablespoons extra virgin olive oil

1 teaspoon onion and garlic powder

1 teaspoon dried herbs (parsley/chives)

1 sweet potato (peeled and sprinkled with ½ teaspoon smoked paprika, ¼ teaspoon cinnamon, ½ teaspoon honey, ½ teaspoon salt, 1 teaspoon oil)

4-6 cooked small beets, cut into quarters

Chopped fresh herbs (basil, parsley, coriander, chives, mint)

Bake sweet potatoes in the oven. Preheat the oven to 180°C. Drizzle with oil, sprinkle with spices, salt and honey. Bake for 25 minutes, until the inside is soft and the outside is crispy.

Next, make the couscous salad. Bring the kettle to a boil and prepare the plastic wrap. Measure 1 cup of couscous into a large bowl. Add all the spices and dried herbs.

Open and drain the chickpeas. Rougher to remove the skin. Add these to the dry couscous. Add orange or lemon zest. Stir it all together until it is completely combined. Put the stock cubes in a cup, then pour boiling water.

Now you need to work fast. Pour the boiling hot soup over the couscous and add an extra ½ cup. Cover with plastic wrap immediately and let stand for 5 minutes.

Dice the red onion and small beets.

Cut the halloumi into cubes. Put it on a baking tray, drizzle with a little oil, put the sweet potatoes in the oven and bake for about 10 minutes, until golden brown.

After preparing all the ingredients, remove the plastic wrap on the top of the bowl. Loosen the couscous with a fork. Add sweet potatoes, beets, halloumi and red onions.

Add chopped fresh herbs, season and garnish with some fresh salad leaves.

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