Quinoa Uttapam with Leeks and Cherry Tomatoes

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Not only am I sneaking vegetables in this super loaded uttapam recipe but also my infamous new friend “Quinoa”. This way we get good vegetable and grain intake!

I replaced the usual onion with leeks, so the flavour wasn’t compromised but enhanced and the juicy cherry tomato added a certain buzzy tang! Yummmm!
I used a packet mix for the batter, which makes this dish even more simple to make. One for my top ten for children’s favourite meals.

Hope all of you are having a stress free day! Do try these out and let me know…until the next time…Much love, D x

INGREDIENTS

1 dosa flour packet, made upon instruction
2 tbsp natural yoghurt
10 cherry tomatoes halved
2 leeks sliced
1 small cup of pre cooked quinoa
2 garlic cloves minced
Sunflower oil to shallow fry
Chilli optional

METHOD

Mix the dosa flour upon instruction in a large mixing bowl but leave the batter a little thicker than instructed

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Add in the garlic, leeks, tomato, quinoa and yoghurt Combine well

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Meanwhile preheat a large non stick frying pan with about half a tablespoon of oil on a medium heat

Pour in 2 small ladlefuls of batter into the pan. Reduce the heat to low and allow to set well and then turn over. Ensure both sides are cooked and are golden brown in colour

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Repeat for the rest of the batter

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Serve with a mint yoghurt chutney

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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Leek & potato lasagne

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I wanted to create a vegetarian lasagne which didn’t have it’s standard vegetables in it or veggie mince. I wanted something a little more filling and satisfying so I thought what better than potatoes. Leeks always go so well with potatoes so this was my obvious taste combination. I was very happy with the result and as my husband put it ~ it’s very nice! Hope you Enjoy!

INGREDIENTS

2 leeks sliced thinly rounds
10 small new potatoes finely sliced
1 yellow bell pepper sliced thins
1/2 white onion sliced
1/2 chilli finely chopped
2 cloves garlic crushed
1 tbsp olive oil
1 tbsp butter
1/4 tsp dried oregano
100-150g tomato passata
1/4 tsp paprika
1/2 tsp salt
9 lasagne pasta sheets
150-200g Cheddar cheese grated
20g feta cheese
2 tomatoes sliced

White sauce
1 tbsp butter
1 tbsp plain flour
150ml milk or more depending upon consistency
salt to taste
pinch of black pepper

METHOD

1, Heat the olive oil and butter in a non stick large saucepan. Throw in the leeks, onion, pepper, garlic, chilli and oregano, cover and cook on a medium to low heat for 10 minutes. Add the thin potato slices (ideally done in a food processor or slicer) sprinkle in the paprika and salt and mix thoroughly, cover and cook again on a low flame for 10 minutes, stirring occasionally

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2, Once the potato is a little tender, pour in the tomato passata, enough to coat all your leek/potato mixture, combine well and cook for a further 10-15 minutes

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3, Meanwhile boil some water and pour into a large bowl with a little olive oil. Place the uncooked lasagne sheets into the water to aid cooking process whilst in the oven later

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4, To make the white sauce. In a separate small saucepan mix the flour and butter together on a low flame, slowly add milk and whisk continuously, stir in salt and pepper. The sauce will start to thicken and it is at this point you need to take off the heat and set aside

5, Preheat the oven to 180c/350f/gas mark 4. Use a large rectangle lasagne dish, layer three pasta sheets on the bottom of the dish. Spoon out half of the leek/potato mix, cover with a further three pasta sheets and the rest of the leek mix and finally cover with the last three pasta sheets

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6, Layer the sliced tomatoes onto the last pasta sheet layer and pour the white sauce over the tomatoes. Crumble the feta onto this white sauce and top off with the grated cheese.

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7, Place in the oven for 30-40 minutes until the cheese becomes golden brown, slice into portions and serve with a crisp salad

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