Archives for category: Food

Some of this is a found recipe, some is made up – all of it is delicious. I’ve put in a salmon substitute for the chicken as well, which is equally good.
Txx

Chicken & Coriander Dahl
Makes 2 servings

Ingredients
75g red lentils
400ml chicken stock
1 small onion , grated
2 tomatoes , chopped
½ tsp turmeric
1 tsp garam masala, plus extra for the chicken
Pinch chilli flakes
Small bunch coriander , chopped
3 x chicken fillets
Groundnut oil or sunflower oil
Head of broccoli (green beans would be just as good)
Cooked basmati rice, to serve

Method
Rub the chicken with oil, seasoning and a little garam masala. Cut into bite-size chunks and pan-fry to brown.
Put the first 7 ingredients in a pan with the browned chicken, bring to a simmer, cover and cook for 20 minutes until lentils are tender. 5-10 minutes before the end time, add florets of broccoli and, just before the end time, stir in the coriander.
Serve with basmati rice.

Salmon variation
2 x 130g fillets salmon
Rub the salmon with oil, seasoning and a little garam masala. Grill for 6-7 minutes until just cooked. Break into large chunks and gently stir through the dahl.

Garlic Mushrooms with Spinach
Ingredients
Punnet of mushrooms, chopped
Groundnut oil or sunflower oil
1 tbsp of tomato puree
2-3 cloves of garlic
Black pepper
Dried parsley
Large bag of spinach

Method
In a medium-sized pan, fry the mushrooms with the garlic.
Season with pepper and parsley and spoon through the tomato puree.
Just before serving the main meal, add the spinach and wilt.

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I thought I’d turn this gloomy day to our advantage and bake something! I adapted this banana bread recipe to muffins as I like the texture of banana bread but thought the Kiddipops would be more likely to try them if they were small – and I was right, she polished off 4 straight from the oven. She would like me to add that she is not greedy – they weren’t that big!
Txx

Banana Muffins
Makes 28 muffins

Ingredients
285g/10oz plain flour
1 tsp bicarbonate of soda
½ tsp salt
110g/4oz butter, plus extra for greasing
225g/8oz caster sugar
2 free-range eggs
4 ripe bananas, mashed
85ml/3fl oz buttermilk (or normal milk mixed with 1½ tsp lemon juice or vinegar)
1 tsp vanilla extract (I used 1 tsp of cinnamon instead)

Method
Preheat the oven to 180C/350F/Gas 4.
Sift the flour, bicarbonate of soda and salt into a large mixing bowl.
In a separate bowl, cream the butter and sugar together until light and fluffy.
Add the eggs, mashed bananas, buttermilk and vanilla extract to the butter and sugar mixture and mix well by hand.
Fold in the flour mixture by hand.
Place paper baking cases into a muffin pan (saves greasing everything)
Transfer to the oven and bake for about twenty minutes, or until well-risen and golden-brown.
Remove from the oven and cool on a wire rack before serving.

Loving these very precise stacks of beautiful ingredients by Raw Color.
Txx

Via Plenty of Colour

When you are launching something so unheard-of as black (spring) water, making it look really cool is probably your best bet. And they certainly have captured my attention. I would try it – would you?
Txx

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Via Design Taxi

Rustled this up for dinner tonight and it was lovely.
Txx

Ingredients
2 large sweet potatoes, cut into wedges
2 tbsp olive oil
2 tbsp paprika
Chicken thighs and drumsticks
1 lemon, quartered
2 cloves of garlic, chopped
Dried tarragon and marjoram (don’t hold back)
Black pepper (we don’t cook with salt)

Wilted spinach
Large bag of spinach
Knob of butter or margarine
1 clove of garlic, chopped

Method
Heat oven to 200C/180C fan/gas 6. Put the chicken in a roasting pan, drizzle over half of the oil and season well. Squeeze the lemon over and place the quarters around the chicken pieces. Roast for 15 mins. Add the sweet potatoes, drizzle over the remaining oil, season again, and cook for 30 mins more or so, turning the chicken halfway, until the chicken is cooked and the sweet potatoes are soft (but not turning mushy).

For the wilted spinach, melt the butter/margarine and lightly fry the garlic (do not brown) in a medium-sized pot. Add all the spinach and, over a medium heat, keep folding the garlic and butter/margarine into the spinach as it wilts, so that all of the spinach is tasty (technical term).

Serve in a deep dish, being careful to use lots of the juice and chopped garlic from the roasting pan and top with the wilted spinach. Delish.

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