Category Archives: Meals for the Restricted Days

Crab and Shrimp Ravioli with Saffron Cream Sauce

Ingredients for filling

enough ricotta cheese to make the filling

half the crabmeat for the filling

half the crabmeat for the sauce

enough shrimp to make the filling

two tablespoons of butter

half a bulb of garlic for the filling

the other half of garlic for the sauce

cut the parmesan cheese in half

one half will be used for the filling

cut the remaining half into two pieces

half of the remaining parmesan will be used for the sauce

the other half will be used for shaving onto the ravioli

one teaspoon of thyme


Ingredients for sauce


two tablespoons of butter

one and half tablespoons of flour

one heaped teaspoon of turmeric

small onion finely chopped

chicken stock cube

the remaining half of the garlic

one glass of dry white wine

small tub of double cream

the remaining half of the crabmeat

one of the quarters of parmesan cheese

tablespoon of parsley




Blitz the shrimps into small pieces

sauté 2 tablespoons of butter and half a bulb of crushed garlic (other half will be used for the sauce) until cooked

add the ricotta cheese

grate half of the parmesan cheese into the filling

don’t add salt as cheese is salty but do add black pepper

add a teaspoon of thyme

cook until the sauce is ready for the shrimp to be added

add the shrimp and cook until pink

add half a cup of crabmeat and gently warm through

then remove from the heat

then prepare the ravioli


create ravioli


brush the bottom sheet of pasta with egg white

place the meat mixture into the centre of the pasta sheet

place the other pasta sheet on top of the pasta sheet and cut out with the ravioli stamp


before you start making the sauce put on a large pot of salted water


to make sauce


in a large pan sauté butter, the remaining garlic and shallots for 2-3 mins

dust in 1/12 tablespoons of flour and mix in to create a roux

add 1 cup of dry white wine and reduce for 2-3 mins

add 1 heaped teaspoon of turmeric

add chicken stock cube

tub of double cream

salt and pepper to taste

half a cup of crab meat

divide the remaining parmesan cheese into two parts

shave one half into the sauce and save the other half to shave onto the finished dish

add 1 tablespoon of parsley

cook the sauce for 3-5mins until it has thickened

the ravioli has to be boiled for 5 mins to make sure timings are accurate


Deep Depth Soup

Deep Depth Soup


  • 500g Braising or Casserole Beef (Cubed)
  • 1 Medium Red Pepper (Sliced)
  • 1 Medium Green Pepper (Sliced)
  • 1 Medium Onion (Sliced)
  • 2 Large Carrots (Peeled and Sliced)
  • 1 teaspoon Sugar
  • 2 tablespoons Tomato Puree
  • 1 cube Beef Oxo
  • 1 Small Red Chilli (De-seeded and sliced)
  • 3 Medium Tomatoes (Cubed)
  • 1400ml Water
  • 2 heaped teaspoons Paprika Powder
  • 3 Medium Potatoes (Cubed)
  • pinch Salt & Black Pepper (To Taste)
  • 1 tablespoon Reduced Salt Soya Sauce


Step 1
Add the water to a pan and bring to the boil then add the beef cubes and remove the scum from the top until clear
Step 2
Then add the red & green pepper, onion, carrots, red chilli, paprika powder, sugar, beef oxo cube, tomatoes, and salt and pepper and soya sauce and bring again to the boil then cover and simmer for 1 hour
Step 3
After 1 hour remove the lid and add the potatoes and bring back to the boil and cover and simmer again for the remaining 30mins until the potatoes are cooked but not mushy then serve.
Step 4
This soup can be saved and eaten over 2 days and usually the second day is better flavour as the beef takes on the flavours of the ingredients.

Kale and Mushroom Soup

Kale and Mushroom Soup


  • 1 bag Kale
  • 1 teaspoon Olive Oil
  • 1 bulb Garlic (Crushed)
  • 1 Medium Onion (Sliced)
  • 1 tin Chopped Tomatoes
  • Salt & Pepper (To Taste)


Step 1
Heat the oil in a pan then add the onion and garlic and cook for about 5 mins
Step 2
Add mushrooms, and tin of tomatoes, salt and pepper, bring to the boil and gook for 40mins
Step 3
After 40mins add the kale and cook for another 20mins then serve