When you’re staying in a serviced apartment, one of the benefits is having a fully fitted kitchen so you can eat what you want, when you want. You don’t want to be filling the place with ingredients and, especially when travelling for business, spending hours preparing your evening meal. At Dreamhouse we do a lot of travelling and have gathered a few of the team’s favourite recipes for dining at your home away from home.

A new twist on beans on toast

Ingredients (to serve two)

Small bottle of olive oil (needed for almost every meal!)
One red pepper
One clove of garlic
One can chopped tomatoes
One can butterbeans
One teaspoon smoked paprika
Small white onion
Four slices of a bread of your choice
1/4 teaspoon of white sugar (you’ll find this in your Dreamhouse welcome pack)
A few sprigs of parsley (optional)

Method

1. Heat the oil in a small pan, add the onion and pepper, and fry for about 10-15 mins. Add half the garlic (crushed), tomatoes, butterbeans, sugar and paprika and simmer for 15 minutes.
2. Drizzle the bread with oil and add the rest of the crushed garlic before toasting in the oven.
3. Spoon the beans over your toasted garlic bread, adding parsley if you wish, and enjoy!

It’s as easy as 1, 2, 3.

Smokey poached haddock, pearl barley and leek

Ingredients (to serve two)

300g smoked haddock fillets
125g pearl barley
Two leeks (sliced into rings)
Knob of butter
250ml whole milk
Handful fresh parsley
1 lemon

Method

1. Simmer the pearl barley in water with a pinch of salt for 15-20 minutes (or use a pack of pre-cooked pearl barley for an even quicker mid-week meal!).
2. Heat the milk in a large pan until it gives off steam before adding the smoked haddock fillets. Cover with a lid and set aside to poach for 10 minutes.
3. Heat the butter in another frying pan and cook the leeks for around five minutes.
4. Drain the pearl barley and stir into the leeks with a dash of the milk used for poaching.
5. Remove the haddock from the milk and cut into large chunks before adding to the pearl barley and leeks.
6. Chop and add the fresh parsley, squeeze over the lemon juice and serve!

Who said quality food had to be complicated?

Fuss-free chicken noodle soup

Ingredients (to serve two)

Two skinless chicken breasts (cooked and shredded)
1 3/4 pints strong chicken stock (hot)
100g dried rice noodles
One carrot (shredded)
One 195g tin sweetcorn (drained)
A small bunch of spring onions (sliced)
A small bunch of parsley (roughly chopped)

Method

1. So simple it only has one step! Put all ingredients (excluding parsley) into a large bowl or pan and leave for five or so minutes for the noodles to soften. Stir in parsley and it’s ready to serve!

A one-step meal with minimal ingredients!

Designed with you in mind, Dreamhouse serviced apartments offer space, comfort and quality service with none of the restrictions of hotel living. Whether you’re in the mood for a quiet night in with a home-cooked meal or a trip to a nearby restaurant, enjoy the freedom of your home away from home with our central, fully fitted apartments in Aberdeen, Edinburgh, Glasgow, Manchester and London.