Normally I’m now blogging at bakingandlife but for my own ends am posting this here - yummy! Tangine 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 300ml water 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 Couscous 200g couscous Boiling water 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. 

Normally I’m now blogging at bakingandlife but for my own ends am posting this here - yummy!

Tangine

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

300ml water

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

Couscous

200g couscous

Boiling water

1 vegetable stock cube

  1. 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.
  2. 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.
  3. 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.
  4. 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. 

Comments

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.

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

  1. Mix the soy and honey; let chicken marinade for 10 minutes
  2. In a wok, heat some oil and fry the onions to soften them
  3. Add the carrots, chicken, and sauce, and cook, stirring continuously, until almost cooked.
  4. Add pepper and stirfry until done.
  5. Cook the noodles according to the packaging.

Comments

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.

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

  1. 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.
  2. Add the onion and peppers to the pan and fry for 4-5 minutes until they start to soften.
  3. Stir in the crushed garlic then add the tomatoes, breaking them up with a wooden spoon or spatula.
  4. Cook for 2 minutes then add the drained beans and chorizo and cook for another 3-4 minutes until heated through.

Comments

Red Lentil Soup (serves 6) 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

Red Lentil Soup

(serves 6)

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

  1. Heat the oil
  2. Add the onion and soften for 5 minutes over a low heat
  3. Add carrots and potatoes; heat for 3 minutes, stirring lots
  4. Add spices, stirring constantly for 1 minute
  5. Add remainder of ingredients; boil; reduce heat; cover with lid and simmer for 25-30 minutes
  6. Remove bayleaf and blend

Comments

Tortilla (Lazy) Pizza 2 tortillas 1 tomato 4 tbsp tomato ketchup Half a red pepper Half an onion Cheese Lightly toast tortillas on one side under the grill Turn over, and cover with ketchup then the other ingredients Grill for 5-10 minutes

Tortilla (Lazy) Pizza

2 tortillas

1 tomato

4 tbsp tomato ketchup

Half a red pepper

Half an onion

Cheese

  1. Lightly toast tortillas on one side under the grill
  2. Turn over, and cover with ketchup then the other ingredients
  3. Grill for 5-10 minutes

Comments

Substitutes

Cake Flour

For 1 cup of cake flour called for, sift 3/4 cup all-purpose flour and add 2 tablespoons cornstarch. Whisk together.

Buttermilk

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

Comments

Beef Satay Stir-Fry (serves 4)   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

Beef Satay Stir-Fry

(serves 4)  

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  

  1. Mix the peanut butter with 4 tbsp hot water  
  2. Stir in the honey and soy and chilli sauces  
  3. 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) 
  4. Stir-fry for 4 minutes then add the vegetables and stir-fry for 2 minutes until tender yet crunchy 
  5. Add the sauce, stir well, and heat until bubbling Serve immediately with the noodles

Comments

Sticky Toffee Pudding My favouritest dessert ever… normally wins even over chocolate. And this home-made version is seriously delicious :) (Serves 6-8) 200g butter 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

Sticky Toffee Pudding

My favouritest dessert ever… normally wins even over chocolate. And this home-made version is seriously delicious :)

(Serves 6-8)

200g butter

200g dark muscovado sugar

3 tbsp golden syrup

2 beaten eggs

100g self raising flour

  1. Heat 75g butter, 75g sugar and syrup in a pan over a low heat until smooth 
  2. Pour about a third into a greased 1.2 litre pudding basin; reserve remaining sauce  
  3. Melt rest of the butter and sugar in a heavy-based pan, then remove from heat and cool for 10 minutes 
  4. Mix in the eggs 
  5. Sift the flour and salt into a large bowl  
  6. Make a well in the centre, and pour in the melted mixture, stirring until combined 
  7. Spoon into basin  
  8. Bake for 20-30 minutes at gas mark 4 / 180oC, or until springy to touch  
  9. Run a knife around the edge, then carefully turn out onto a large plate  
  10. Reheat reserved sauce, pour over the pudding and serve

Comments

Carrot Soup with Coconut & Coriander Cans of coconut milk are often in 400ml; just pour it all in anyway. (serves 8) 600g potatoes 1450g carrots 2 onions 100g butter 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.

Carrot Soup with Coconut & Coriander

Cans of coconut milk are often in 400ml; just pour it all in anyway.

(serves 8)

600g potatoes

1450g carrots

2 onions

100g butter

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

  1. Chop the onions.
  2. 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.
  3. Chop the carrots and potatoes and add them to the pot. Stir, cover, and leave to heat for 10 minutes.
  4. Add the chopped coriander, stock, coconut milk, orange juice, and lime juice.
  5. Boil, reduce heat, cover, and simmer until the carrots are soft - about 30-40 minutes.
  6. Liquidise in a blender until smooth.

Comments

“Spicy” Minced Beef Cheap, cheerful, and rather nice-tasting :) (serves 6) 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.

“Spicy” Minced Beef

Cheap, cheerful, and rather nice-tasting :)

(serves 6)

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

  1. Heat oil in a pan and fry onions gently for 5 minutes to soften.  
  2. Add garlic, ground coriander and turmeric, and cook for a couple of minutes. 
  3. Add mince and fry for 10 minutes, turning as necessary until meat is really brown all over.  
  4. Stir in lentils, tomato purée, tomato ketchup and beef stock. Cover and cook gently for 25 minutes.  
  5. Add frozen peas, warm through, and scatter with fresh coriander to serve.

Comments

NIGHTNIGHT by DEDDY