By Maggie Hua, Lifestyle Columnist
Are you tired of eating the same thing over and over? Are you trying to eat healthy with minimum amount of time cooking? Are you trying to save money by having more delicious home-made meals? If your answer is yes, this article is dedicated to you! Here are some of my favourite 5-minute healthy meal recipes that you can easily prepare at home.
For our pasta salad lovers, we have the yummy Tuna Pasta Salad that will leave you full and satisfied.
Ingredients: 2 tsp finely chopped red onion; 1 tsp caper; 1 tbsp pesto; 2 tsp olive oil; 185g can of tuna in spring water, drained; 100g leftover pasta shapes; and 3 sundried tomatoes, chopped.
Cooking Method: mix the onion, capers, pesto, and oil. Flake the tuna into a bowl with the pasta and tomatoes, then stir in the pesto mix. Viola, you have the tuna pasta salad within 5 minutes.
Do you like the feeling of warm soup in your stomach in the cold winter months? Ta-da, we have the famous Thai Prawn and Coconut Soup. Ingredients: 3 tbsp Thai green curry paste; 400ml can coconut milk; 150g cooked prawns; and 250g pack courgetti.
Cooking Method: heat 1 tsp oil in a frying pan over a medium heat. Add the curry paste and cook for 1 min. Pour in the coconut milk, then leave to bubble away for a few mins before adding the prawns and courgetti. Cook for 1 min more to warm through, then divide between bowls.
Finally, feeling adventurous and wanting to try something fancy? The Ultimate French Omelette might just put a big smile on your face. Ingredients: 3 eggs, room temperature; 2 knobs unsalted butter; 1 tsp finely, freshly grated parmesan; 2-3 chopped tarragon leaves; 1 tbsp each snipped chives and chopped chervil or parsley; and 3 rounded tbsp finely grated gruyère.
Cooking Method: warm a non-stick frying pan on a medium heat. Break up and mix the eggs. With the heat on medium-hot, drop one knob of butter into the pan. Season the eggs with parmesan and a little salt and pepper and pour into the pan. Let the eggs bubble slightly for a couple of seconds, and gently draw the mixture in from the sides of the pan a few times, so it gathers in folds in the centre. Leave for a few seconds, then stir again to lightly combine uncooked egg with cooked. Leave briefly again, and when partly cooked, stir a bit faster, stopping while there’s some barely cooked egg left. With the pan flat on the heat, shake it back and forth a few times to settle the mixture. It should slide easily in the pan and look soft and moist on top. Tilt the pan down away from you and let the omelette fall to the edge. Fold the side nearest to you over by a third with your fork, and keep it rolling over, so the omelette tips onto a plate – or fold it in half.
I hope you will try one or all these recipes and enjoy them as much I did. Let us know if you like to see similar columns in the future. Bon Appétit.
Photo by Kampus Production: https://www.pexels.com/photo/a-person-slicing-a-tomato-8629034/
