Cabbage, Carrot and Coconut Curry

Light and healthy vegetable curry, made with cabbage, carrot and peas, flavoured with mild spices and creamy coconut. thumb_DSC05264_1024

This recipe is inspired by a curry from Rick Steins India cook book, it is one of my favourite recipes from the book, as it’s a great vegetarian, healthy, weekday dinner, I almost always make enough for two meals and have some for lunch the next day, delicious!

I mainly follow the recipe, but I have adapted it slightly to suit my tastes, I like this with a bit more of a sauce, which is why I use the creamed coconut. I usually just have a big bowl of this on its own, but it’s also really good with some brown rice or chapatti.

This is a great recipe for getting a lots of veg into your diet, I think it probably makes up 3 of your 5 a day, and its really tasty too!

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Ingredients: serves 2-4

  • 1tsp of mustard seeds
  • 2 cloves of garlic
  • 1 chilli
  • 1 thumb sized piece of ginger
  • 1 large carrot
  • 1tsp of vegetable stock powder
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 spring pointed cabbage
  • 2 handfuls of frozen peas
  • 1 heaped tbsp of creamed coconut

thumb_DSC05270_1024 To Make:

Finely chop the garlic, ginger and chilli, and slice the carrot into small cubes.

Heat up a few tbsp of vegetable oil in a saute pan, add the mustard seeds and fry until they start to pop, then add the finely chopped chilli, garlic and ginger. Fry for about 30 seconds, then add the carrots to the pan.

Stir in the powdered spices and stock, then add enough water to cover the carrots, and simmer for 10 minutes, until the carrots are just cooked through.

Meanwhile finely chop the cabbage. Once the carrots are cooked add the cabbage to the pan, with the frozen peas and coconut cream, add another splash of water if necessary.

Cook for a further 3-4 minutes until the cabbage is cooked and the coconut has melted into the sauce. Remove from the heat and serve.

Delicious with a mango or chilli chutney.

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Squash and Bean Veggie Fajitas with Fresh Guacamole

Fajita wraps, filled with a spicy butternut squash and black eyed bean mix, served with fresh guacamole and lettuce.

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This is my follow up recipe to my Vegetarian Lasagne, for meat free week. Who doesn’t love a delicious spicy fajita? Well this recipe allows you to get all the flavour of normal fajitas with no meat to be seen!

I got the idea for the lettuce topping when I was eating out in Wahaca, because all the tostadas and taquitas are served with this lettuce and sour cream topping, which adds so much fresh flavour and crunchy texture, so I wanted to recreate it at home.

The guacamole and lettuce are obviously optional, and the fajitas taste great just on their own, but the added extras do make this recipe just a bit more special, and will help to win over any meat-oholics you are feeding!

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Varations: You could use any kind of bean in this recipe; Black beans would be really tasty, and you can add any other veggie of your choice, I think some sweetcorn would go really well.

Ingredients: Serves Two

The Fajitas:

  • 1/2 an onion
  • 1 Chilli
  • 2 Large Cloves of Garlic
  • 1 Red Pepper
  • 400g Butternut Squash, peeled and chopped
  • 1 x 400g tin of Black Eyed Beans
  • 2tbsp Paprika
  • 1tsp Ground Cumin
  • 1tbsp Ground Coriander
  • Salt and Pepper
  • Hand-full of fresh coriander
  • Limes, to serve
  • 4 Tortilla Wraps

The Lettuce

  • 1/2 an Iceberg Lettuce
  • 5tbsp Soured Cream
  • 150g Lancashire Cheese, crumbled

The Guacamole

  • 1/2 a Red Onion
  • 1/2 a Clove of Garlic
  • 1 Chilli
  • 2 Ripe Avocados
  • Juice of 2 limes
  • 1 handful of Fresh Coriander.

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To make

The fajitas:

Preheat the oven to 200°C

Peel and chop the squash into small 2cm cubes, coat in oil and 1tbsp of paprika, bake in the oven for 20-30 minutes until cooked through and caramelised.

Finely spice the onions, garlic and chilli, fry over a medium heat for 10 minutes until they begin to brown. Then stir in the finely sliced red pepper and fry for a further 5 minutes.

Add the beans, spices, salt and pepper the the pan with a splash of water,cook until the water has all evaporated. Stir in the butternut squash and remove from the heat.

The guacamole:

In a small blender, blitz together half the onion, one avocado, the chilli, garlic, coriander and lime juice. Finely chop the rest of the onion and avocado and stir into the blended mixture in a small bowl. Top with some chilli.

The Lettuce:

Finely chop the lettuce and place in a wide, shallow bowl.

Spoon over the soured cream and scatter over the crumbled Lancashire cheese.

To serve:

Warm the tortilla wraps in the microwave, spoon a good helping of the veggie filling onto the wrap, and top with the guacamole and lettuce. Squeeze over some lime juice and wrap up. Delicious!

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Gözleme – Turkish Flatbreads stuffed with Spinach and Feta

Crispy, chewy flat beads, stuffed with a creamy filling of spinach, ricotta and feta cheese.

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Variations: These flatbreads could be filled with anything, mozzarella and tomato would work well, or goats cheese and caramelised onions!

I have eaten Gözleme a few times on family holidays in Turkey, and whilst on a short break in Berlin, but had never made them myself, until recently. I found a few different recipes on Pinterest, and realised that they are actually really simple to make, as long as you are reasonably comfortable making your own bread!

The recipes I saw on Pinterest inspired this post, but I have used by own flatbread recipe and I have changed the filling to include Ricotta as well as Feta, because I think it makes them a bit more indulgent.

I have made these a few times now for friends and family and they have always gone down a storm! I would definitely recommend them as an easy way to feed a large group of people, as they are just as easy to make for 2 as they are for 8, and they look really impressive. As well as all that, they taste great and are probably something people wont have tried before!

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Ingredients: Makes four Gözlemes – Serves 4-6

 

For the Dough:

  • 550g Strong White Bread Flour
  • 10g Yeast
  • 10g Salt
  • 25g Olive oil
  • 350g Warm Water

For the Filling:

  • 1 Bag of Baby Spinach
  • 150g Ricotta Cheese
  • 150g Feta Cheese
  • 1 Onion
  • 100g Chorizo or Bacon (optional)

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To Make:

The Dough:

Combine all ingredients for the dough in a large bowl and mix until it forms a rough ball of dough.

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Turn out onto a clean surface and knead for 5-10 minutes until it forms a smooth elastic ball.

Test that the dough is ready by pressing a finger into the surface; the dough should spring back if the gluten has been worked enough.

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Form the dough into a tight ball and return to the mixing bowl, cover and leave to prove for 1-2 hours.

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Turn the rested dough out onto the surface and knock it back.

Divide the dough into 100g pieces and form into tight balls (2 balls = 1 Gözleme), leave to rest for around 30 minutes to1 hour.

 

The Filling:

Blanch the spinach and put into a bowl with the ricotta cheese.

Fry the onion (and chorizo/bacon if using) on a low heat for about 10 minutes until cooked through and a little caramelised. Add to the spinach and ricotta cheese.

Crumble over the feta cheese and mix. Taste the filling to see if it needs any additional seasoning.

Making:

Roll out 2 balls of dough on a flowered surface, then stretch them by hand to create two thin circular disks

Put a pan on a low heat and add a little oil. Place 1 of the rolled out pieces of dough in the bottom of the pan.

Spoon around 3-4 tbsp of the filling onto the dough and spread around the middle.

Place the second dough disk on the top, and press the dough together round the edges to seal in the filling.

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Turn up the heat and fry for 3-4 minutes either side, or until the dough is cooked through and has coloured slightly.

Turn out onto a board, leave to cool for a few minutes before serving.

If you are making lots of Gözleme, you can transfer them to a low oven to keep them warm whilst you make the rest.

Serve in slices with some chilli sauce, delicious!

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Brunch Burritos

Eggs cracked into a spicy Mexican tomato sauce, topped with grated cheese, sour cream and coriander.

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The name of this recipe suggests that it should be eaten as a weekend breakfast, but it is equally suitable for a quick, easy, tasty and healthy (2 of your 5 a day!) weekday dinner.

I came up with this recipe when staying with my mum and dad who keep laying chickens in the back garden. We had a huge surplus of eggs one summer so I came up with this recipe as a way of using the eggs as the centre of a meal.

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Variations: Omit the chorizo for a vegetarian version or serve on a bed of wilted spinach for a healthier option!

Ingredients: Serves 2

  • ½ an Onion
  • 1 Clove of Garlic
  • 1 Chilli
  • 150g Chorizo Sausage (Optional)
  • 1 Red or Yellow Pepper
  • 1 Tbsp Smoked Paprika
  • 1 Tsp Ground Cumin
  • 1 Tsp Ground Coriander
  • 1 Tbsp All Purpose Seasoning
  • 1 Can of Chopped Tomatoes
  • 4 Free Range Eggs

To Serve:

  • Grated Cheddar Cheese
  • Sour Cream
  • Fresh Coriander
  • Guacamole
  • Lime Wedges
  • Tortilla Wraps

Fry the onions and Chorizo in a pan until cooked through, then add the finely sliced garlic and chilli.

Finely Slice the pepper and add to the onions, fry for a few more minutes.

Stir in the spices, then add the chopped tomatoes, along with a splash of water and cook for a further 5 minutes until the sauce has thickened and come together, season to taste.

Make a small well in the sauce and crack in an egg, repeat for the other three eggs in quick succession, so that they will all be cooked perfectly at the same time! Simmer for a further 5 minutes until the egg whites are completely cooked but the yolks are still runny. (If you prefer your eggs more cooked, you could put the pan under the grill for a few minutes at this point)

Grate over the cheddar cheese, spoon some soured cream into the pan, and sprinkle over the chopped coriander.

Remove from the heat and serve with warmed tortilla wraps, guacamole and lime wedges.