I found this excellent recipe last February and made them for my toddler for his first Valentine’s day. The cookies retain the heart shape so well and the jam sits very cosily in its given place. A crumbly cookie with sticky soft strawberry jam. I should have waited to post this for Valentines but couldn’t wait to share the love!
By the time my husband came home that Valentine’s evening all the cookies had been consumed by me and my little one! That I ended up baking a chocolate fudge cake for him the next day for his belated sweet valentine treat! The recipe of that particular chocolate cake will be shared very soon!
Recipe for these moreish heart cookies can be found at http://www.stephsbitebybite.com/2012/01/31/pb-and-j-heartprint-cookies/
I was lucky to get my hands on some organic green beans, so fresh and naturally sweet it really transformed this north Indian curry that I make often. I left the beans a little al dente to keep the goodness in. The onion gently flavours the beans and potato makes it that bit more satisfying. I love it on it’s own with a little natural yoghurt!
My little one also likes green beans as he is very fascinated with a programme called Mr Bloom’s nursery on a childrens’ tv channel here! Such a fantastic programme and really promotes eating vegetables. I often find him having raided my fridge, playing with all sorts of veg!
250g organic green beans trimmed sliced into thirds
2 small potatoes peeled and diced
1 small onion sliced crescent shape
1tbsp sunflower oil
1/4 mustard seeds
1/4 cumin seeds
Pinch of asafoetida
1/4 tsp turmeric
2 tsp ground coriander & cumin powder
1/3 tsp garam masala
1/2 tsp salt or to taste
100 ml tomato pureed passata
squeeze of lemon
handful of chopped coriander
1. Heat oil in a medium non stick saucepan. Put in the mustard, cumin seeds and asafoetida, once seeds start to sizzle throw in the onion, beans and potato
2. Put in the dry spices and seasoning, pour in the water and stir well. Bring to the boil and then on a low to medium flame cook and cover for 10 minutes, check and stir cook again for 5-10 minutes.
3. Once beans and potatoes are tender, stir in the tomato passata, lemon and cover again to cook for a further 10 minutes. Top off with the chopped coriander and serve with rice or chapatis