It might sound strange, but probably the worst time to think about preparing food is when you’re really, really hungry.
That’s cause you tend to focus on the quick fix to stop that rumbling in your stomach and go for something with little nutritional value.
But there are alternative ways to satisfy your hunger, you’ve just got to be a little prepared.
The easiest way is a bowl of piping hot soup – the Wattie’s Very Special range has some great flavours like my favourite, the Thai Green Curry one or the classic Creamy Tomato Soup. All the soups in the range are at least 97% fat free so they’re hearty, but won’t make you hefty!
Or check out the great recipes on the Food in a Minute site – they’re designed for busy nzgirls like us, who need tasty meals that don’t involve hours of preparation.
Here’s a couple I tried recently. They were a big hit with my boy, which is saying something about their ease of use considering how spastic I am in the kitchen!
Gemma
Pumpkin and Blue Cheese Fettuccine Serves 4
This pasta dish combines crispy bacon with pumpkin and blue cheese, all folded through fettuccine and topped with toasted pinenuts. It only takes three simple steps to make – could it be any easier!
Ingredients
400g dried fettuccini
5-6 rashers bacon, rind removed and cut into 3-4 cm pieces
600g The Good Taste Company Fresh Creamy Pumpkin Soup
150g pottle Tararua Blue Cheese and Chives Cream Cheese
2 tbsps freshly chopped parsley or chives
1/4 cup toasted pinenuts
Method 1. Cook fettuccine in a large saucepan of boiling salted water until al-dente. Drain well.
2. Heat a dash of oil in a deep frying pan and quickly cook the bacon pieces until crisp and golden.
3. Stir in The Good Taste Company Fresh Creamy Pumpkin Soup and Tararua Blue Cheese and Chives Cream Cheese, heat gently, season with pepper and parsley. Toss in the fettucine. Serve with toasted pinenuts.
Creamy Mushroom Risotto Serves 4-6
Don’t let anyone tell you that risotto’s for the experts. This one might not be authentically Italian, but it is authentically easy and delicious!
Ingredients
25 g butter
1 onion, peeled and finely chopped
2 tsps minced garlic
2 cups short grain rice
1 cup dry white wine
425g can Wattie's Condensed Creamy Chicken Soup
2 1/2 cups water
425g can Wattie's Condensed Creamy Mushroom Soup
1/2 cup grated Parmesan cheese
1/4 cup cream
salt and pepper
Method 1. Heat the butter in a large saucepan and add the onion and cook over a moderately low heat for 5-8 minutes until very soft but not coloured. Add the garlic and cook a further minute.
2. Add the rice and stir in the butter and onion mixture until the rice begins to change to a white colour.
3. Add the wine and stir constantly over a moderately low heat until the rice has absorbed all the wine.
4. Blend the Wattie’s Condensed Creamy Chicken Soup with the water and add to the risotto 1/2 cup at a time, stirring continuously. When each amount has been absorbed add the next measure.
5. When all the stock has been added, stir in the Wattie’s Condensed Creamy Mushroom Soup and continue to stir over a low heat until the risotto is thick and creamy.
6. Stir in the Parmesan cheese and cream and season with salt and pepper.
Serve over grilled mushrooms and garnish with crispy bacon rasher and chopped parsley
* Tip from my test kitchen – if you don’t have a heap of hungry family members or flatties to feed, just halve the ingredients used. Or make the full batch and keep the leftovers for lunch the next day – beats boring sandwiches!
To be in to win 365 Days of Wattie’s Very Special® Soup click here
It might sound strange, but probably the worst time to think about preparing food is when you’re really, really hungry.
Serves 4
1. Cook fettuccine in a large saucepan of boiling salted water until al-dente. Drain well. 
Don’t let anyone tell you that risotto’s for the experts. This one might not be authentically Italian, but it is authentically easy and delicious!
1. Heat the butter in a large saucepan and add the onion and cook over a moderately low heat for 5-8 minutes until very soft but not coloured. Add the garlic and cook a further minute.