Sneaky Mums & Their Recipes!

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So it’s official! I am like my mum and we are exactly the same!! Both of us were very cheeky and sneaky today in getting our children to eat goodness as they are unwell. One big child, being me and my little ‘un. My mum made me an extremely spiced ginger tomato soup to help my cold and I made chapati flat bread with broccoli and cauliflower to get vegetables into my youngest!

It worked, the soup was so refreshing and allowed me to breathe again properly after days of being blocked up. Whilst my little one munched away on the green chapati not knowing that he was eating lots and lots of vegetable goodness! Worked out for both parties!….

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INGREDIENTS

1 small broccoli in florets
1 small cauliflower in florets
1 clove garlic minced
½ tsp grated ginger
1 tbsp soft cream cheese
2-3 tbsp sunflower oil
200g chapati flour
1 level tsp salt
1 level tsp garam masala
1 heaped tsp cumin & coriander powder
Flour for rolling
Butter for spreading

METHOD

Boil the cauliflower and broccoli until tender.  In a food processor put the boiled florets with everything except for the flour

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Whizz into a thick paste, will look a bit like a pesto, gradually add the flour to form a soft dough

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Heat a non stick frying pan on a medium heat

Take about a tablespoon and a half of dough, roll into a ball, dust in some flour and gently roll out into a flat round approximately 6 to 7 cm

Place into the frying pan, wait for a minute or so until it bobbles, turn over and cook until both sides have a few brown spots. Make sure the flatbread is cooked all the way round

Serve with a little melted butter

I’m taking some over to Angie’s Fiesta Friday Party!

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Comforting Food Always!

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I always find myself making and discovering new recipes but don’t tend to make recipes that I’ve previously developed. Not because it becomes repetitive, more that I’m always looking for new things to cook!

So, this weekend I decided to change things up a bit and go back to a recipe that I made a while back and adored the first time round. I made the tomato sauce a bit more Mexican and spicy and reversed the filling and sauce around. This is The first dish and now for what we had at the weekend. I think it makes for a nice winter meal as the heat of the spices warms you through.

So very easy to prepare in advance if you have guests coming round or so quick to make when you want a simple, fast meal. Hope you all enjoy it!
Have a mesmerising Monday, much love D x

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INGREDIENTS

For the filling

A large bag of baby spinach 400g
1 large garlic clove
150g full fat soft cheese
1 tbsp olive oil
Salt & pepper to taste

For the sauce

430g tomato passata
1 small white onion chopped
1 tbsp olive oil
1/3 tsp taco/mexican seasoning
1/2 veg stock cube
1/3 tsp cayenne pepper/paprika
1 level tsp salt

6 large tortilla wraps
Grated mature cheddar cheese

METHOD

Preheat the oven to 190°c

Blitz all the filling ingredients together in a food processor…DONE!

For the sauce

Heat up the Olive oil. Sauté the chopped onion on a low heat until golden brown. Pour in the tomato passata along with all the seasoning, stir well. Cook through for 10 to 15 minutes

To see the set up of the enchilada go to…Mexican spinach enchiladas

Once all layed out in baking dish, pour over the tomato sauce. Place in the oven and bake for 15 minutes or until the cheese has melted and has is all golden

Serve with a salad of your choice

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A Baked Broccoli Kofta Curry….

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I absolutely love to find new recipes to try and am able to get a variety everyday on the Facebook interactive food group. With over 6000 members, I have made many friends and you can imagine the amount of vegetarian food dishes, recipes and ideas that are flying around.

I see so many that I wish to make, that now I have started to bookmark them. The first one I couldn’t wait to cook was The Baked Broccoli Kofta Curry by Swathi Pareek @ Cooking wid joy and what an outstanding recipe. Firstly what stood out at me was that the koftas were baked rather than fried and the ingredients were really healthy with hardly any use of oil.

What resulted was a superb curry with an intense broccoli hit of kofta in the most delectable tomato based curry. Swati! What a fantastic recipe!! One I know I will be making over and over again. Thank you so much!

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It’s a must make…Do visit Swati and check out more tasty vegetarian recipes. Hope you all enjoy it. Have a relaxing, stress free Sunday! Much love D x

I followed the recipe with one acception.  I added a handful of cheddar cheese to the broccoli mash!  You know me and cheese! Lol!

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Everyone loves roast potatoes! And Curry!…

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Everyone loves roast potatoes! And everyone loves curry, so this is what I decided to make and what a dish! Even though I say so myself! 😉 This particular dish left my husband eating out of the saucepan!

With the addition of roasted garlic this really is a treat. It is tangy, flavoursome and spicy! Perfect with some fresh crusty bread or pitta bread for a warm autumnal meal.

Brilliant if you have some roast potatoes left over from a Sunday roast. This way you can transform them into a different meal altogether!

INGREDIENTS

For the first part

1kg baby new potatoes
6 cloves of garlic
2 tbsp sunflower oil
salt to taste

For the curry sauce

1 tbsp sunflower oil
400g crushed tomato passata
1 tsp ginger puree
1 green chilli finely sliced
¼ tsp mustard seeds
¼ tsp cumin seeds
2 fresh tomatoes chopped
6 Roasted cloves of garlic
2 tsp cumin & coriander powder
½ tsp turmeric powder
1 tsp garam masala
½ tsp chilli powder
Salt to taste approx 1½ tsp

METHOD

Preheat oven to 180°c

Par boil the potatoes for 10 minutes so they soften a little. Drain them, coat in a little sunflower oil

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Place in a roasting tray along with the garlic cloves, sprinkle with salt and roast for 30 minutes

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In the mean time, heat the tablespoon of oil in a large saucepan. Add the mustard and cumin seeds, once they start to sizzle, throw in the fresh tomato with the roast garlic and ginger

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Sauté for a couple of minutes. Pour in the tomato passata. Throw in the rest of the spices and seasoning. Cooked on a slow simmer for 10 minutes

Gently place the roasted potatoes into the curry sauce and smash them a little in order for the flavour to be absorbed

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Mix well and carry on cooking for a further 20 or so minutes

For flavours to absorb further need to sit for a while before serving

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SHARING SUPER BLOGS!!! Flatbreads With Golden Beetroot

Mandy made these wonderful GOLDEN BEETROOT parathas based on my ruby red beetroot paratha recipe. They look amazing and thanks so much for the mention honey! Loving your blog posts always!!

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Red Beetroot paratha recipe..click on me!

Sneaky veg

When I saw this recipe for beetroot flatbreads on the Shivaay Delights blog I knew I had to try it. I was worried that the purple colour would put my two (albeit increasingly less) picky eaters off of trying these and by happy coincidence two lovely golden beetroots arrived in my Local Greens veg bag.

The recipe was really quick and easy, and doesn’t need any rising time as it doesn’t include yeast. I dry fried them and they didn’t stick at all so healthier than frying in oil as well.

Unfortunately Little Miss R, two, used her sixth sense to spot the hidden veg in here and was too suspicious to try them. Mr R, four, however, who is getting less fussy by the day at the moment, *keeping everything crossed it continues*  tucked in though and the natural sweetness of the beetroot won him over.

Golden beetroot flatbread sneaky veg recipe Golden beetroot flatbread

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Peppered Paneer With Peas

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My husband keeps buying paneer! Maybe it’s a big hint for me to make him some. So on Saturday, I decided to make a paneer curry! This time I made the pepper the star of the show and it really adds a gentle warmth to the curry. There are still two blocks of paneer, so I’m sure you all will be seeing another paneer incorporated recipe here this week

I hope you enjoy this version…Take care and have a lovely day friends! Much love D x

INGREDIENTS

1 red bell pepper chopped
250g panner cubed
2 cloves garlic crushed
1 green chilli finely chopped
½ tsp ginger paste
1 onion sliced crescents
1 small green bell pepper sliced strips
1 cup frozen peas
200g tomato passata
1 tbsp sunflower oil
¼ tsp mustard seeds
¼ tsp cumin seeds
Salt to taste
¼ tsp turmeric powder
1 tsp coriander and cumin powder
1 tsp shahi paneer masala

METHOD

Heat up the oil in a medium non stick saucepan along with the mustard and cumin seeds. Once they start to pop throw in the the red bell pepper with the garlic and ginger paste. Stir fry on a medium for a couple of minutes

Gently pour in the tomato passata with all the spices and seasoning. Stir, cover and cook through on a slow heat for 5 minutes

Place in the cubed paneer and mix well, ensuring all the tomato masala is coating the paneer. Mix in the onion and green pepper with the chilli. Cover and cook for 10 minutes.

Stir in the peas and cook for a further 10 minutes. Serve with some naan bread

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Fruit & Nut..ella muffins

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A fruit and nut muffin with lashings of nutella…What more would you like to eat first thing in the morning?  I made them a little smaller in cupcake cases to portion control myself, as I’m still trying to shake off some excess baby weight!
So now, I’ve decided I am allowed to eat anything I like as long as I control portion size! Yay! Life is good! 😉
Have a tremendous Tuesday friends, enjoy your day.  Much love D x

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INGREDIENTS

125g plain flour
1 tsp baking powder
40g hazelnuts halved
50g raisins
1 egg
60g sugar
2 tbsp sunflower oil
100ml milk

METHOD

Preheat oven to 160°c and line a muffin tin with 6 paper cases

Mix the egg, sugar, milk and sunflower oil

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Add this to the rest of the ingredients in a large mixing bowl, stir until just combined, gently spoon the batter into the cases

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Place in the oven and bake for 20 to 25 minutes until golden brown

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Once cool, spread nutella on the tops of the muffins and then devour

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Shahi potato curry

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The Potato curry is a much loved dish in Indian food. The usual Bombay potatoes always appears on an Indian menu.
I thought I would make this curry tangy and spicy, with the warmth of ginger that comes through with every mouthful. The aromatic Shahi masala transforms this potato curry with its blend of cardamom, pepper, nutmeg, mace and star anise to name but a few, into a stunning and original new potato curry ~ Enjoy x

INGREDIENTS

15 new baby potatoes
1 medium onion
3 garlic cloves
1 inch piece of ginger peeled
1 small green chilli
1 1/2 tbsp sunflower oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
2 cloves
pinch of asafoetida
200g tomato passata/crushed tomato
1 level tsp salt
1 heaped tsp shahi masala
1/2 tsp garam masala
2 tsp ground cumin & coriander powder
pinch of turmeric
1/2 tsp paprika
1/4 tsp sugar
A little water

METHOD

1. Parboil the potatoes until slightly tender, should take about 10-12 minutes. Drain and crush potatoes a little and set aside

2. Grind the onion, ginger, garlic and chilli in a food processor to a paste consistency

3. Heat oil in a large saucepan with the mustard, cumin seeds, cloves and asafoetida. Once seeds start to pop mix in the onion paste. Throw in the salt this will stop the paste from catching. Reduce to a low flame and cook for 2 minutes

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4. Sprinkle in the rest of the dry seasoning, cook and cover for a further 5 minutes.

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Pour in the tomato passata and stir in sugar, to take the edge off the acidity from the passata. Bring to a boil and reduce to the lowest flame, cover and cook for a further 5 minutes

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5. At this point you may need to add a little water to loosen out the sauce. Combine the par boiled potatoes into the sauce and gently combine, avoiding breaking the potatoes. You may wish to crush them a little further to ensure better infusion of flavours

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6. Cook curry covered on a low flame for 20 minutes stirring occasionally. Once done serve with buttered pitta bread

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