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Top Up Shop's Creamy Mushroom Casarecce!
Easy peasy lunch idea with our new favourite pasta, organic white spelt Casarecce and a super easy creamy mushroom sauce! Recipe below 👇
🍄 Dice some mushrooms and soften in a pan with a drizzle of olive oil on a medium heat. Once the mushrooms are a little softer add two cloves of diced garlic and season to taste with oregano, rosemary, and salt and pepper and heat for a further minute or two.
🍄 Add 200ml of vegetable stock to the pan and allow to simmer on a medium heat for 10 minutes. Check the taste periodically and adjust to your own preferences!
🍄 While your sauce is simmering bring a pan of salted water to the boil and cook your Casarecce for 8 mins (Giovanni's personal instructions for the best al dente pasta!)
🍄 Once your sauce has simmered down for 10 minutes and reduced slightly, remove it from the heat for a minute or so and add a creamy element of your choice. You can use cream, greek yoghurt, dairy free unflavoured greek yoghurt, whatever floats your boat! Combine the sauce and pasta well and serve immediately! A few cuttings of parsley would also go great on top of this, enjoy!
Top Up Shop's Chilli Sin Carne!
If anyone else has ever tried to take a picture of a bowl of chilli I hope you will share my unrelenting frustration that something so delicious can look so rubbish in so many photos. Anyway here is our latest slightly delayed recipe for all you lovers wondering what you can do with your Top Up Shop goodies! We supply all the main ingredients for this delicious Chilli Sin Carne (veggie version but easily made vegan with a different mince alternative, we used Quorn mince) so all you have to do is chuck it together!. Heres the lowdown -
🌶 Dice one medium sized red onion and soften it slowly in an oiled pan for 3-4 mins. Dice 2-3 cloves of garlic and add to the pan along with 1 tsp each of cumin and smoked paprika, and 1/2 tsp of cayenne pepper or a different chilli powder of choice!
🌶 Toast your spices lightly for around two minutes before adding one can of Top Up Shop organic chopped tomatoes! Add mince alternative of choice in your chosen amount and approx 200g of pre-soaked Top Up Shop red kidney beans and mix well before adding 1/3 to 1/2 a can of water and allow to simmer down for 10-15 minutes, stirring occasionally and adding more water as necessary. Season with salt and pepper to taste.
🌶 While your sauce is simmering, cook half a mug (serves two people, adjust accordingly for larger portion!) of Top Up Shop long grain brown rice. My chosen method is always to wash my rice and then add cold water in a ratio of 2:1 water to rice and cook until the water is no longer visible in the pan.
🌶 When sauce and rice are suitably delicious remove from the heat and serve with a delicious dollop of @oatly vegan greek yoghurt on top! Optional extras include some coriander on top or even adding a little bit of chocolate to the sauce for an even deeper flavour!
Top Up Shop's Split Red Lentil Dhaal!
We really love this recipe as not only is it extremely delicious and makes an absolute ton but it's entirely plastic free! Here's how to make your very own bowl of goodness -
👩🏻🍳 Dice 1 onion and cook on a medium heat until softened, once softened add 2 large cloves of garlic, diced ginger, and chilli to your taste.
👩🏻🍳 Add 1/2 each tsp of ground Cumin, Coriander, and mustard seeds along with 2 tsp of Turmeric and 1 tsp of Garam Masala and heat for 1 or two minutes to gently toast the spices.
👩🏻🍳 Add approx 200g of Top Up Shop Red Split Lentils along with 1 can of chopped tomatoes and 1 can of coconut milk and 500ml of vegetable stock. Don't forget to season with salt and pepper!
👩🏻🍳 Simmer for 15-20 minutes until the lentils are soft and delicious and you have a beautiful hearty dhaal and bish bash bosh you've nailed it!
Serve alongside Top Up Shop Long Grain Brown Rice and you've got yourself a winner.
Top Up Shop's Green Lentil Salad
This was our very first adventure into writing out our own recipe's out and it's still a firm summer dinner favourite in our house! Here goes -
🥄 Simmer 200g of Olive Green Lentils in 200ml of veg stock and 375ml of water for 20 minutes adding whichever spices you prefer - I go for thyme, a smashed garlic glove and bay leaves.
🥄 Drain and quickly rinse to remove any small bits of residue from the lentils and add to a bowl of chopped salad bits of your choice, this selection is lettuce leaves, red pepper, some spring onions, and feta!
🥄 I also made a very simple vinaigrette to season which is just 1 part apple cider vinegar to 3 parts olive oil, some salt and pepper and a bit of grated garlic!
Perfect for some of the warmer nights and oh so simple!Time to bag some lentils!