Good Morning Friends ♡

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And yummy Vegetarian food!

Come join our new vegetarian food group on Facebook and post your yummy recipes, pictures and blog links…Let’s all share and connect through food! 🙂 Where WordPress and Facebook comes together! 🙂

https://m.facebook.com/groups/1433687623575418?ref=m_notif&notif_t=group_activity

Can’t wait to see you all there my lovely friends!!!

Have a brilliant day! Much Love D x

Coconut & Lime Green Thai Curry

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Thailand! One place I know I want to visit.  It’s as if it has been calling me to come over for a very long time!  I am extremely drawn to it and one day soon, I hope to go to this beautiful land with my family.

We are very lucky here in the UK as we have so many different types of restaurants and even more fortunate to have some gorgeous Thai restaurants too.  I love the culture, the ambience and the food.

So I wanted to share my green thai curry recipe with you all to enjoy.  I made it at the weekend as a belated Valentine’s meal for my husband and I.  For now this will keep me going until I get to Thailand!

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INGREDIENTS

1 large courgette sliced into half slices
1 red bell pepper diced
1 packet mange tout
1 packet baby sweetcorn
Frozen broccoli, cauliflower and carrots
1 tbsp sunflower oil
2½-3 tbsp green thai curry paste
Salt to taste
400ml coconut milk
1 tbsp cornflour if required
lime juice to taste
Lime to garnish
Dessicated coconut

METHOD

• Heat up the oil in a large saucepan.  Stir fry the courgette, pepper, mange tout and baby sweetcorn.  Cook for a few minutes on a medium heat

• Add the paste and stir through, season with salt and cook on a low heat for a further 5-7 minutes

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• Pour in the coconut milk,  combine well, if the curry sauce is too thin stir in some cornflour

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• Let the curry simmer slowly for 15-20 minutes until the veg has become tender and absorbed the flavours

• Squeeze in a little lime juice at the end and serve on a bed of white fluffy rice

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Pineapple cake from the oven, I’m literally in Heaven!

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“OMG?!..This pineapple cake is sooo good!” The reaction of my three year old when he was given some to eat. Out of the mouth of babes! So I don’t need to say anything about the taste!

This is my first pineapple upside down cake and I didn’t over caramelise the topping as I wanted to control the amount of sugar, especially as the pineapple is sweet. I opted to bake the cake in a shallow large tart dish and found it worked well. The batter baked around the pineapple rings and cherries and just sumptuously sank the pineapple into the cake. This way the pineapple ring and depth of the cake was the same. Not too cakey or pineappley! Just right!

Fresh cherries add an essential sourness to this dish instead of glacier ones and I prefer fresh ones always. I hope you enjoy this cake as much as my family did! Also taking some over to Angie’s place…The Novice Gardener

Have a beautiful weekend…rest and relax plenty…see you soon! Much love, D x

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INGREDIENTS

110g self raising flour
85g granulated sugar
90g softened butter/low fat butter spread
1 large egg
1/4 tsp vanilla extract
3 tbsp milk
Tin of pineapple rings drained
Fresh cherries stoned
1 tbsp brown sugar
1 tbsp butter

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METHOD

Preheat oven to 180°c, grease a large tart/pie dish

Cream the butter, sugar and vanilla extract together, until nice and fluffy

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Add the egg and combine until smooth

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Slowly mix in the flour and pour in the milk. Mix well till combined

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Put the brown sugar and 1 tablespoon of butter into the pie dish. Place in the oven so that the butter melts. The sugar will melt a little only

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Gently place 7 pineapple rings into the dish and then take a stoned cherry and put into the middle of the pineapple

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Pour in the batter over the pineapple rings. Level out with a spatula and bake for 20 to 30 minutes

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Until the the top is golden brown. Leave the cake in the dish for 30 minutes

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Carefully invert the cake onto the plate. Serve alone or with some vanilla ice cream

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Roasted pepper, caramelised onion & feta bread

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An all in one Mediterranean bread with exciting ingredients that blend so well together. The charred juicy pepper, the sweet and sour caramelised onion along with a hint of saltiness from the feta cheese makes this bread something very special, even though I do say so myself! Lovely with a light soup or just with a little butter on its own. I will definitely be experimenting more with these flavours and more breads are still to come!

INGREDIENTS

1 medium white onion sliced crescents
1/2 tbsp olive oil for onion
1/2 tsp brown sugar
1/2 tsp balsamic vinegar
1 red bell pepper
1 clove garlic crushed
30-40g feta cheese diced or crumbled
250g plain flour
2 tsp baking powder
1/2 tsp salt
2 eggs lightly beaten
100ml milk
100ml olive oil
Oil and flour for pan

METHOD

1. To roast the red bell pepper, preheat oven to 200c/400f/gas mark 6 and cook directly on the top shelf for 15-20 minutes until the skin starts to peel and a little charred. Deseed the pepper and take off skin, slice into thin strips and then halve the strips. Set aside

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2. To caramelise onion, heat 1/2 tbsp olive oil in a frying pan, add the onions, brown sugar and balsamic vinegar. Mix well and reduce to a low to medium flame and cook for 10 to 12 minutes. Stirring occasionally, The onion will have taken on a lovely brown colour and a sweet aroma. Set aside to cool.

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3. Turn the oven to 180c/350f/gas mark 4. Mix the eggs, milk and olive oil together. Add the flour, baking powder and salt to the egg mixture and stir. Do not over work just make sure the mixture is combined

4. Throw in the roasted pepper slices, caramelised onion and garlic and gently bring together

5. Grease a bread loaf pan with a little oil and flour it to avoid sticking. Place in the oven for 35-45 minutes making sure it is cooked on the inside by sticking a skewer into the middle of the loaf. Once it comes out clean it’s ready and will have taken on a golden colour. Leave in the pan for 20 minutes to cool and then ease out, slice and serve with some butter

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Fresh mint chocolate chip loaf

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I just love mint and chocolate together! especially as a mousse (which I’m hoping to make soon) but in the mean time I remembered I still had some mint left over from my friend’s garden so I thought!…ummm why not put fresh mint in my chocolate chip loaf? So I did!  

The mint oil has really latched onto this cake batter and works incredibly! Different types of chocolate from cocoa to plain to white chocolate really makes this a chocoholic’s dream!

Thank god my little ones are napping at the moment or I wouldn’t have been able to take any pictures of a whole cake to show you but I would just have had a picture of the crumbs!!! Lol.

A very simple recipe to do when you’ve got some friends coming round for a coffee and thanks Anussha once again your mint has really transformed this cake! Come round I’ll have the coffee ready x

I’m also taking a few cakes to the Fiesta Friday over @ The Novice Gardener…where all of us get together and bring lots of delicious food, come on over!

INGREDIENTS

150g unsalted butter softened
170g granulated sugar
Handful of mint leaves and stems
Pinch of salt
140g self raising flour
1/2 tsp baking powder
3 eggs
100ml milk
4 1/2 tbsp cocoa powder
50g chocolate chips
4 squares of white chocolate melted
4 squares of plain chocolate melted

METHOD

1. Preheat oven to 160ºc/325ºf/gas mark 3. Blend the butter, sugar,salt and mint together until nice and creamy

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2. Mix in all the ingredients apart from the chocolate chips. Make sure everything is combined

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3. Fold in the chocolate chips and transfer batter to a lined and greased loaf tin and level out

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4. Bake in the oven for 50-55 minutes until poked skewer comes out clean

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5. Let the loaf cool in the tin for a while and then transfer onto a large plate. Using a tablespoon drizzle the white and plain chocolate separately to create decoration.

Try and wait until the chocolate topping sets and then slice up yourself a big chunk and DEVOUR!!!!

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I couldn’t help myself!!!

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No not really 😉 ~

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Peri-peri spicy masala chips

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A really lip smacking chips masala that I think allows the ordinary though much loved potato chip come to life!

A masala so moreish that you won’t be able to stop once you’ve started! For all those “Nando’s” lovers out there this peri peri mix likens itself to their famous seasoning! And the best thing is you can have as much as you want as you can mix up some more!

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I’m bringing this super duper spice mix to Angie’s awesome party over @ The Novice Gardener!…let’s all sprinkle and shake those chips to the music being played! 🙂

INGREDIENTS

1 tsp smoked paprika
1 tsp garlic granules
1/2 tsp salt
3/4 tsp dried coriander
Fresh lemon juice
(Cayenne pepper optional)

2 plates ready made hot crispy chips ~ I oven bake mine so that they are more healthy!

METHOD

• Throw in all the seasoning ingredients into a non stick plate

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Mix well, add the chips and coat well with the masala and finally squeeze a little lemon juice. You can skip the lemon if you want the chips to remain crisp! But I love how it lifts the spices!

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Veggie Chilli Cheese Hot Dogs @ Fiesta Friday!

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I’m rolling in my hot dog cart, they are vegetarian but will definitely appeal to all. I’ve had this surprise up my sleeve for quite a while and had to share them at my generous friend Angie’s weekly Fiesta Friday Party over @ Angie’s home, the Novice Gardener

Being a vegetarian I’ve always been intrigued by the wonder of the famous hot dog..everyone loves them so. I too adore the aroma of the sweet fried onions when it wafts in the streets when I’m shopping on a busy Saturday afternoon in town. So here I recreate the feeling I always have to devour these and now a vegetarian option! So excited!

The next step for me is to make my own vegetarian sausages. If anyone has a recipe please feel free to link it up to the post! This time I couldn’t resist but to buy these soya based Frankfurters..they are just so tasty. I hope you all enjoy these hot dogs and here’s to a gorgeous weekend for us all! Much love, D x

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INGREDIENTS

For the chilli
1 tsp smoked paprika
3 cloves garlic crushed
1/4 tsp cumin powder
1/2 tsp salt or to taste
100g tomato crushed passata
200g frozen soya mince

1 large white onion sliced into crescents
Drop of balsamic vinegar
Pinch of sugar
2 tsp sunflower oil

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Pre prepared vegetarian sausages
Grated cheddar cheese
Tomato ketchup
Mustard
Hot dog rolls

METHOD

Heat up 1 teaspoon of oil in a medium saucepan, sauté the garlic with the smoked paprika for 2 minutes

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Pour in the tomato passata, sprinkle in the seasoning and cumin powder, simmer for 5 to 7 minutes

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Stir in the mince, cover and simmer on a low for 15 minutes

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In a shallow frying pan heat up a little oil, stir fry the onion with the balsamic vinegar and sugar until the onion is soft and browned

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Quorn Frankfurters for me and Linda Mc Cartney vegetarian sausages for the boys!

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Assembling the veggie chilli cheese hot dog

Slice the roll longways, spoon in some of the chilli, place 1 or 2 sausages onto the chilli, smother with the onions and cheese. Add mustard and ketchup and enjoy!

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It’s All About The Chilli Sauce…And Mango!

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I LOVE CHILLI! So know quite a bit about them. But this is the absolute first time, I have cooked with a habanero pepper and I was extremely excited!!
So much heat had to be accompanied with something succulently sweet. Thus enter the ever singing and dancing tropical MANGO. Then to spike the sauce up with some tangy lime to provide notes of sourness!

Ok…I’m going to stop talking about it now and here is the recipe for you all. The sauce has also made it’s way to the Fiesta Friday Party over @ Angie’s home The Novice Gardener.
Have a restful weekend and I will be back with my Fab 4 of the week…Much love D x

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INGREDIENTS

1 tbsp sunflower oil
Flesh of 1 large mango
1 habanero pepper
1 grated carrot
1 tomato chopped
1 garlic clove
1 tbsp tomato sauce
1 whole lime juice
1 tsp salt or to taste
1/2 tsp garlic granules

METHOD

● Heat up the oil in a medium saucepan on a medium heat. Throw in all the ingredients, stir and let it simmer for 15 to 20 minutes

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● Pour into a food processor and blitz until smooth. You may wish to add a little water

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● Serve with rustic potato chips…recipe coming up shortly!

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My Not So Funfetti Cake For Easter

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It’s Good Friday and I bring you a lemon butter cream topped cake with white pearls. The other element of the coloured balls within the sponge dissolved into the soft batter whilst being baked! So no “Fun-fetti“ effect 😦 But I achieved a crumbly soft sponge with an extremely pretty butter cream topping, so I was happy 🙂 *Lesson for next time…buy really good quality coloured sprinkle balls!

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I hope you are all having a relaxing Easter break, ours was packed with fun at the farm. Which we thoroughly enjoyed in this lovely Spring weather and the countryside air has re-energized me! Enjoy lots of food and eat as much chocolate as your heart desires. Happy Easter to you all! I will see you very soon…
Much love D x

INGREDIENTS
For the cake

130g butter softened
150g caster sugar
2 large free range eggs
Zest of 1 lemon
1/4 tsp vanilla essence
175g self raising flour
1/2 cup coloured sprinkles
4 tbsp milk

Lemon butter cream topping
100g butter very soft
Juice of one lemon
1/2 tsp lemon extract
3-4 cups icing sugar

METHOD

● Preheat oven to 180°c, grease and line a long loaf tin

● Cream the butter and sugar in a mixing bowl or food processor, add the zest and vanilla extract..combine well

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● Fold in the flour, stir in the milk. Throw in the coloured sprinkles and mix

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● Empty the batter out into the greased loaf tin and bake for 35-45 minutes…or until a skewer comes out clean when poked

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● Leave to cool in the tin. Meanwhile get your butter cream ready

● In a food processor, whizz the softened butter with the lemon juice, extract and 2 cups of icing sugar. Once all creamy, gradually add the rest of the icing sugar. Taste and adjust accordingly so that it spreads well when topping the cake

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● Using a spatula, dollop the butter cream onto the cooled cake. Use a fork and make swirly wave patterns for effect

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● Carefully place pearl ice balls onto the butter cream for the added finish

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Entering into the Pink Whisk and Two little fleas baking competition

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A Funky Friday Curry…

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I’ve been experimenting in the kitchen again!..Today I bring to you a Funky Fiesta Friday curry and will be sharing it with you all as well as taking a massive saucepan over to Angie’s Fiesta Friday Party

I have never combined fresh leeks with these sweet looking baby button mushrooms but I knew the flavours would just fuse together.  The paneer adds a touch of luxury to the already lovely combination.  This curry was a hit in our family and I really hope you all enjoy it.

I have an original flatbread recipe coming up that will work wonders with this curry…til then have a gorgeous weekend and take care! Much love, D x

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INGREDIENTS

250g grated paneer
2 leeks sliced finely
150g baby button mushrooms
2 cloves garlic minced
½ tbsp olive oil
½ butter
1 tsp ground coriander and cumin
¼ tsp turmeric
¼ tsp chilli powder
1 tsp garam masala/paneer masala
150g crushed tomato passata
Salt to taste
Fresh lemon

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METHOD

● Heat the oil and butter in a medium saucepan on a low heat.  Throw in the mustard and cumin seeds, once they start to sizzle, add in the leeks and garlic.  Sauté for a few minutes until the leeks soften

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● Season with the spices and salt.  Put in the mushrooms and combine ensuring the mushrooms are covered in the masala oil

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● Cover and cook for 5-10 minutes.  The mushroom will release its own delicious juices, pour the passata in and stir.  Simmer on a low heat for a 8-10 minutes

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● Scatter in the grated paneer. Pour a little water to keep moist and slowly mix so that all the paneer is covered in the tomato base

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● Cover and cook on a low heat for 8-10 minutes.  Squeeze in some fresh lemon juice to taste

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