Wednesday, 27 April 2016

Aubergine & Lemongrass Currt


Ingredients:

Aubergine: 2 medium, sized - cut into thick fingers
Lemongrass: 2 sticks
Salad Onions: 4 - 5
Garlic Cloves: 4
Red Chilli: 1 (Medium Spicy)
Vine Tomatoes: 3 - 4 
Oil: 1 tbsp
Fresh Ginger: 1 inch piece, peeled and cut into matchsticks
Turmeric - 1 tsp
Red Chilli Powder: 1 tsp (Optional)
Coriander + Cumin Powder: 1 tbsp
Coriander
Coconut Milk - 400 ml 
Lime: 1
Salt: To taste
Naan or Rice: To serve 

Method:

1. Place the aubergine sticks in a colander over a sink and sprinkle lightly with salt. 

2. Leave for half an hour or longer if you have time. Wash and pat dry.

3. Heat a large frying pan over a high heat and dry fry the aubergines on each side for 5-10 minutes until they begin to char on each side. Remove and set aside.

4. Meanwhile, remove and discard the outer layer of the lemongrass and roughly chop. 

5. Place in a mini food processor with half the salad onions, the garlic, half the chilli and 1 tomato, roughly chopped. Blitz to a paste with a splash of water.

6. Heat the oil in the frying pan over a medium heat and add the paste. 

7. Add the ginger, chilli powder, coriander + cumin powder, salt and turmeric to the pan. 

8. Finely slice the remaining salad onions, chilli and coriander stalks (reserve the leaves for garnish) and add to the pan.

9. Quarter the remaining tomatoes and stir into the mixture along with the aubergines, coconut milk and a good splash of water. 

10. Bring to the boil then cover and simmer gently for 30 minutes until the aubergines are soft and the curry is saucy.

11. Remove the curry from the heat, squeeze over the lime, scatter over the coriander leaves and serve with naan bread.

P. S. Recipe inspired from Waitrose Recipes.



Thursday, 22 January 2015

Fruit Brûlée



Ingredients:

Strawberries - 200 gms
Blueberries - 100 gms
Icing Sugar - 3 tbsp
Double Cream - 125 ml
Greek Yogurt - 200 gms
Vanilla Extract - 1 tsp
Demerara Sugar - 2 tbsp

Method:

1. Cut each strawberry into 4 parts. Hull them. Put them into a bowl with the strawberries.

2. Dust over 1 tbsp of the icing sugar and mix properly so that the all the berries are coated evenly.

3. Whisk the cream to form soft peaks.

4. Take another bowl and mix the yogurt, vanilla extract and 2 tbsp icing sugar. Add the whisked cream into this bowl.

5. Distribute the berries into 4 ramekins and pour the yogurt mixture over it.

6. Sprinkle on the demerara sugar and put the brûlées into the freezer for about 15 minutes.

7. Heat the grill to high. Grill until the sugar has melted.

8. Let it cool slightly before serving so that the sugar forms a crisp crust.


Monday, 19 January 2015

Grilled Chicken With Pitta and Yogurt & Mint Dressing


A mildly spicy dish... Makes 8 portions

Ingredients:

For the Chicken Marinade:

Chicken - 8 fillets
Yogurt - 4 tbsp
Mild / Spicy Curry Paste - 2 tbsp
Red Chilli Powder - 1 tbsp
Turmeric Powder - 1/2 tbsp
Coriander Powder - 1 tsp
Cumin Powder - 1 tsp
Salt - As Required
Clear Honey - 1 tbsp
Lemon Juice - 1 tbsp

For the Yogurt Dressing:

Yogurt - 5 tbsp
Lemon Juice - 1 tbsp
Mint Leaves - 10 to 15 (Cut into little ribbons)
Salt - A pinch

To Serve:

Pitta Breads - 8
Lettuce - 1 gem

Method:

1. In a mixing bowl, put all the ingredients mentioned above (Chicken Marinade) and mix together.

2. Add the chicken and coat it properly with the marinade, ensuring that every bit is covered properly.

3. Cover and leave to marinate overnight.

4. To make the dressing, put the yogurt, lemon juice and salt into a bowl. Mix them together and then add the mint leaves.

5. Keep in the fridge until needed.

6. Preheat the grill to a low temperature. Put the chicken on a lined baking sheet.

7. Pour half the marinade and grill for about 12 - 15 minutes. Turn it over, pour the remaining marinade and grill for another 12 - 15 minutes, or until cooked. (Make sure its cooked all the way through)

8. Warm the pitta breads in the grill until they puff up. Once they are cool enough to handle, split them open and fill them with the lettuce leaves, chicken and the yogurt dressing.

9. Serve and eat while the chicken it still warm. 



Friday, 17 October 2014

American / Scotch Pancakes


Ingredients: 
  • Plain flour: 50 gms
  • Caster sugar: 30 gms
  • Medium Egg: 1
  • Milk: 100 ml (add more to achieve the consistency you prefer)

Method:

1) Mix the flour and sugar in a large bowl.
2) Add the egg and milk and beat well until you have a smooth batter.
3) Heat a drop of oil in a non - stick pan. 
4) Once the pan is really hot, pour in 2 tablespoons of the batter. 
5) Cook for just under a minute and then using a spatula, turn to the other side once the first is cooked. 

Juicy Delight - A High Energy Boosting Drink


Ingredients:

Watermelon - 450 gms
Strawberry - 400 gms 
Ice Cubes
Mint Leaves - A Few

Method:

1) Whiz both the fruits together, in a blender along with some ice cubes.

2) Serve them decorated with some mint leaves (and also some sliced strawberries if you'd like).

Friday, 8 August 2014

Mini Kebabs / Mini Beef Meatballs/ Mini Vegetable Balls



Makes about 25 mini Kebabs / Mini meatballs / Mini vegetable balls

Ingredients:

Wholemeal slice bread - 1, torn
Onion - 1 small, peeled and finely chopped
Lemon Thyme Leaves - 1 tbsp, chopped
Lean Beef Mince - 400 gms (Optional)
2 carrots - Peeled & grated
Courgette - 1 small, grated
Butternut Squash - 40 gms, peeled and grated
Mushrooms - 40 gms, finely chopped

Olive Oil - As required
Green Chillies - 2 tbsp, finely chopped
Salt / Pepper - As per taste
Red Chilli Powder - 2 tbsp
Turmeric - 1 tbsp
Coriander Cumin Powder - 1.5 tbsp
Ginger + Garlic Paste - 1 tbsp
Coriander Leaves - 1 tbsp, finely chopped
Parmesan - 40 gms, grated
Egg - 1 small, beaten
Soy Sauce - 1 tsp
Tomato - Ketchup
Plain Flour - As required

You can add / subtract ingredients as per taste / choice

Method:

1) Put the grated carrots, courgette and squash into a bowl and squeeze out as much liquid as possible.

2) Put all the ingredients into a mixing bowl, except the flour and olive oil. Also add about 1 tbsp of tomato ketchup.

3) Mix them all well - you can also whiz all the ingredients into a food processor until finely chopped.

4) Using damp hands, shape the mixture into little balls. Put the flour onto a plate and coat the balls with the flour.

5) Heat the oil in a frying pan. Add the balls and fry for about 15  minutes or until light brown. Turn them every now and then, so they color evenly.

6) Allow to cool a little and then serve it with ketchup.

Tuesday, 3 June 2014

Tuna Pasta Bake


This recipe has valuable inputs from my husband, Douglas - Thanks honey... It wouldn't be as tasty without you.

Ingredients: (For 4) 

Penne Pasta - 500 gms 
Butter - 50 gms
Cheddar - 250 gms, grated
Tuna in spring water - 2 large cans, drained
Onions - 2 small, chopped
Capsicum - Red, chopped
Garlic Pods - 5, finely chopped
Fresh Vine Tomatoes - 7 to 8, sliced into 2
Tomato Passata - 6 to 8 tbsp
Fresh Green Chillies - 3 to 4 sliced into half & deseeded (Optional, if you want a bit of heat)
Fresh Lemon Juice - 1 tsbp
Bread crumbs - Half a slice
Fresh Coriander - 2 tbsp, finely chopped

Oil

Method:

1. Heat the oven to 180 degrees C.

2. Boil the pasta for 2 minutes less time than the cooking time stated on the pack.

3. To make the sauce, heat some oil / butter in a large non - stick pan. Put the onions in them & brown them.

4. Add the capsicum and cook it for 2 - 3 minutes.

5. Add the chopped garlic and cook it again for 2 minutes.

6. Add the sliced chillies and cook for about a minute.

7. Add the fresh tomatoes and cook them for 3 minutes and then add the tomato passata, along with the fresh lemon juice, and cook again for about 5 minutes.

8. Remove the sauce from the heat and stir in all but a handful of cheese and the fresh coriander.

9. Drain the pasta, mix with the sauce and tuna.

10. Transfer to a baking dish and top with the rest of the grated cheese and the breadcrumbs.

11. Bake for 15 - 20 minutes until the cheese on the top is golden and starting to brown.

12. Serve hot with some more sprinkled cheese on top.