Normally I’m now blogging at bakingandlife but for my own ends am posting this here - yummy!
2-3 tbsps olive/vegetable oil
1 large onion, finely chopped
3 cloves garlic, crushed
1 tsp ground cumin
1 tsp ground ginger
1 tsp ground turmeric
½ tsp chilli flakes
2 large potatoes, chopped into chunks
1 x 400g can chopped tomatoes
1 x 400g can chickpeas, drained
Handful of raisins
2 tbsp tomato purée
2 large carrots, sliced
2 tomatoes, chopped
1 cup frozen peas
1 tsp honey
Good squeeze lemon juice
1 vegetable stock cube
- Heat oil in a large pan. Cook onion gently in a large pan for 5–10 minutes. Add garlic, spices, chilli flakes. Stir for 1 minute. Add more oil. Stir 2-3 minutes.
- Add tinned tomatoes, water, chickpeas, raisins, purée. Boil and stir then simmer gently on low heat for 15 minutes. Add potatoes, carrot, sugar/honey, lemon, seasoning.
- Boil then reduce heat. Simmer 20-30 minutes until veg are tender but hold shape, and you have a thick sauce. Add in peas and tomatoes about 10 minutes in. Add more water/purée if needed. Season. Taste. Adjust.
- Crumble the stock cube and mix it into the couscous. Pour the boiling water over it. Cover. Leave 5 minutes. Fluff it up with a fork.
Honey and Soy Chicken Stirfry
(Quantities are for a generous 1 person serving - if you doubled them, it would probably do 3 people)
1 chicken breast, diced
1/2 red onion, cut into strips
1 small pepper, deseeded and cut into strips
1 carrot, peeled and cut into strips
2 tbsp soy sauce
1 tbsp honey
1 noodle nest
- Mix the soy and honey; let chicken marinade for 10 minutes
- In a wok, heat some oil and fry the onions to soften them
- Add the carrots, chicken, and sauce, and cook, stirring continuously, until almost cooked.
- Add pepper and stirfry until done.
- Cook the noodles according to the packaging.
Chorizo and Beans
(serves 2, or does 1 dinner + one lunch the next day; can serve with or without a hunk of bread/toast)
75g cubes of chorizo
2 tbsp light olive oil or sunflower oil
1 small to medium onion, peeled and sliced
1 small red pepper, deseeded and cut into strips
1 clove of garlic, peeled and crushed
400g can of chopped tomatoes
1 x 400g can of butter beans or cannellini beans, drained and rinsed
- Put a large frying pan or wok over a medium heat, add the oil, heat for 30 seconds, then fry the chorizo for a couple of minutes until it starts to brown. Remove from the pan with a slotted spoon and set aside.
- Add the onion and peppers to the pan and fry for 4-5 minutes until they start to soften.
- Stir in the crushed garlic then add the tomatoes, breaking them up with a wooden spoon or spatula.
- Cook for 2 minutes then add the drained beans and chorizo and cook for another 3-4 minutes until heated through.
Red Lentil Soup
1 tbsp olive oil
1 onion, chopped
4 carrots, chopped
2 potatoes, chopped and peeled
1 garlic clove, crushed
1 tsp cumin
1/2 tsp ground coriander
1 tsp tumeric
1 tsp ginger, grated
175g red lentils
1.2l vegetable stock
400g can plum tomatoes
2 tsp tomato purée
1 bay leaf
- Heat the oil
- Add the onion and soften for 5 minutes over a low heat
- Add carrots and potatoes; heat for 3 minutes, stirring lots
- Add spices, stirring constantly for 1 minute
- Add remainder of ingredients; boil; reduce heat; cover with lid and simmer for 25-30 minutes
- Remove bayleaf and blend
Tortilla (Lazy) Pizza
4 tbsp tomato ketchup
Half a red pepper
Half an onion
- Lightly toast tortillas on one side under the grill
- Turn over, and cover with ketchup then the other ingredients
- Grill for 5-10 minutes
For 1 cup of cake flour called for, sift 3/4 cup all-purpose flour and add 2 tablespoons cornstarch. Whisk together.
For 1 cup of buttermilk, place 1 tbsp lemon juice in a cup and fill the rest of it with milk. Stir then allow to stand for a few minutes.
Caster sugar - use granulated
Fondant icing - use marshmallows and icing sugar
Cooking apples / chocolate / chocolate chips - use regular apples / chocolate / chopped chocolate
Beef Satay Stir-Fry
4 tbsp crunchy peanut butter
1 tbsp honey
4 tbsp light soy sauce
1 tbsp sweet chilli sauce
2 tbsp sunflower oil
1 crushed garlic clove
450g sirloin or minute steak, in strips
350g packet bean sprout and vegetable stir-fry
Cooked egg noodles to serve
- Mix the peanut butter with 4 tbsp hot water
- Stir in the honey and soy and chilli sauces
- Heat a large pan or wok, then put in the oil; heat more then add the garlic and beef (heat should be as much as possible)
- Stir-fry for 4 minutes then add the vegetables and stir-fry for 2 minutes until tender yet crunchy
- Add the sauce, stir well, and heat until bubbling Serve immediately with the noodles
Sticky Toffee Pudding
My favouritest dessert ever… normally wins even over chocolate. And this home-made version is seriously delicious :)
200g dark muscovado sugar
3 tbsp golden syrup
2 beaten eggs
100g self raising flour
- Heat 75g butter, 75g sugar and syrup in a pan over a low heat until smooth
- Pour about a third into a greased 1.2 litre pudding basin; reserve remaining sauce
- Melt rest of the butter and sugar in a heavy-based pan, then remove from heat and cool for 10 minutes
- Mix in the eggs
- Sift the flour and salt into a large bowl
- Make a well in the centre, and pour in the melted mixture, stirring until combined
- Spoon into basin
- Bake for 20-30 minutes at gas mark 4 / 180oC, or until springy to touch
- Run a knife around the edge, then carefully turn out onto a large plate
- Reheat reserved sauce, pour over the pudding and serve
Carrot Soup with Coconut & Coriander
Cans of coconut milk are often in 400ml; just pour it all in anyway.
Bunch of fresh coriander leaves, chopped
1800ml vegetable stock
200ml coconut milk
Juice of 2 oranges (about 6 tbsp orange juice)
1 tsp lime juice
- Chop the onions.
- Melt the butter in a large pan; tip in the onions and cook gently on a low heat for 5 minutes until they’ve softened a bit but not browned.
- Chop the carrots and potatoes and add them to the pot. Stir, cover, and leave to heat for 10 minutes.
- Add the chopped coriander, stock, coconut milk, orange juice, and lime juice.
- Boil, reduce heat, cover, and simmer until the carrots are soft - about 30-40 minutes.
- Liquidise in a blender until smooth.
“Spicy” Minced Beef
Cheap, cheerful, and rather nice-tasting :)
1 tbsp vegetable oil
2 onions, finely chopped
2 tsp ground coriander
1 tsp turmeric
500g lean steak mince
1 cup lentils (150g)
3 tbsp tomato purée
3 tbsp tomato ketchup
600ml beef stock
200g frozen peas
(Optional: 3 tbsp fresh coriander)
Pita bread to serve
- Heat oil in a pan and fry onions gently for 5 minutes to soften.
- Add garlic, ground coriander and turmeric, and cook for a couple of minutes.
- Add mince and fry for 10 minutes, turning as necessary until meat is really brown all over.
- Stir in lentils, tomato purée, tomato ketchup and beef stock. Cover and cook gently for 25 minutes.
- Add frozen peas, warm through, and scatter with fresh coriander to serve.