Recipes
When you’re balancing family life, it can feel like a constant challenge to put wholesome, home-cooked meals on the table without spending hours in the kitchen.
That’s exactly why these two recipes, oven-roasted Mediterranean soup and salmon and spinach quiche are such lifesavers. Both are simple, nourishing, and freezer-friendly, making them perfect for those hectic weekdays.
The soup is a real one-pan wonder: chop a few vegetables, let the oven do the hard work, and then blend everything into a silky, flavour-packed bowl of comfort. Paired with golden, homemade croutons, it’s warming, satisfying, and a great way to get plenty of goodness into the whole family.
The quiche is a light yet filling option that’s packed with protein, leafy greens, and rich smoked salmon. Using filo pastry keeps it crisp without the fuss, and it’s just as good for dinner as it is for a weekend brunch.
Slice it up, freeze it, and you’ve got an instant homemade meal ready whenever you need it.
Together, these recipes prove that family-friendly food can be quick, healthy, and absolutely delicious — even on the busiest of days.
Recipes Oven Roasted Mediterranean Soup
recipe by:Sarah Butler
I love to make a big pot on the weekend and freeze individual portions — ideal for pulling out on a hectic weekday for a quick lunch or dinner. Serve with homemade golden croutons for a little crunch.
Ingredients
1 sweet potato, peeled and cut into small cubes
1 large red pepper, cut into small cubes
3 tomatoes, quartered
1 stick of celery, diced
3 garlic cloves
2-3 sprigs of thyme
2 tbsp olive oil
400ml vegetable or chicken stock
100ml fresh cream
Handful of fresh basil
A few sprigs of fresh parsley
Salt and pepper
For the croutons
2 slices of white bread, crusts cut off and cut into cubes.
2 tbsp olive oil
Method
Preheat the oven to 200°C/180°C fan/Gas 6.
To make the croutons, toss the bread cubes in the olive oil and season with salt and pepper.
Bake in a preheated oven for 10-12 minutes until golden.
To make the soup, place the sweet potato, pepper, tomatoes, celery, and garlic onto a baking tray and drizzle with the olive oil.
Place the thyme on top and season with salt and pepper.
Bake for 15 minutes, then cover in foil to prevent the vegetables from burning.
Bake for an additional 15-20 minutes until everything has softened.
Place the vegetables into a saucepan.
Add the stock and cream.
Add the basil leaves and parsley.
Gently bring it to a light simmer, then use a hand blender to blitz the soup to a smooth consistency.
It is vital to taste the soup at this point. Adding salt and pepper will make all the difference to the flavour, so take the time to taste and season well.
Sarah’s secret
Try different herbs to change up the taste. Rosemary, sage, and thyme will all give this soup a different but equally delicious flavour.
Fresh herbs have the best flavour; remember, you can freeze fresh herbs and add them directly from frozen to soups.
Recipes Salmon & Spinach Quiche
recipe by:Sarah Butler
It’s quick to prepare, looks impressive on the table, and works just as well for a weekend brunch as it does for an easy midweek dinner. Best of all, it can be sliced up and frozen, making it a handy back-up meal for those evenings when time is short.
Preparation Time
10 mins
Ingredients
3 sheets of filo pastry, each cut in half
300g cottage cheese
100ml milk
3 eggs and 2 egg yolks
80g spinach
100g smoked salmon
10g chives, chopped finely
50g feta cheese
Salt and pepper
Method
Preheat oven to 190°C/170°C fan/gas 5.
Blend the cottage cheese and milk together until smooth using a blender.
Place the mixture into a large bowl and add the eggs and the egg yolks and whisk to combine.
Mix in the spinach, salmon, and chives and season with salt and pepper.
Spray a deep spring base tin with oil and layer the filo sheets, spraying each sheet with oil.
Ensure there are no gaps and that it overlaps the rim of the tin.
Pour in the mixture and crumble the feta cheese on top.
Bake for 45-50 minutes.
Once golden, cover the top with foil after 25 minutes to prevent burning.
Allow to cool a little for easier slicing.
Sarah’s secret
Quiche freezes really well if you have any leftovers. Cut it into slices and store, knowing you’ve a healthy and handy back-up meal for those days when time is lacking.