It’s All About Mum’s Coriander Chutney!

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I have been eating this yummy chutney all my life but it is now, how much I appreciate my mum’s cooking even more! Knowing how difficult it is, running a household, working and looking after children, she made it look so easy. I have been blessed with two wonderful parents who both know how to cook and always make us food even today if we let on we are slightly hungry!

This coriander chutney is simplicity at its best. Mum has been delivering pots of the wonder stuff recently as I am on a chutney phase! I have been enjoying it in sandwiches. With Indian food and now in a melted cheese bagel! Try it for yourselves friends and do let me know…I will give the feedback to my Mum! Much love, D x

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INGREDIENTS

1 bunch of fresh coriander
2~3 green chillies medium hot
2 tbsp fine grinded peanut powder
Salt to taste
Lemon to taste

Grated mature cheddar cheese
Bagels (I had red onion and chive)

METHOD
For the chutney

~ Blend all the ingredients together into a paste, season with the lemon and salt

~ Slice the bagel in half, toast on the grill. Spread the chutney on one half. Top with cheddar cheese

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~ Sandwich together and grill in a panini maker. I used my Optigrill on a medium heat and toasted it until the cheese had melted into the chutney

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~ Serve with some coleslaw or salad

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A Quick Mashed Tomato Bruschetta

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Sometimes you’ll find that my recipes are all about the assembling! this was my lunch yesterday. I find myself pairing things up that I have and creating something new for my tastebuds nearly everyday!

This keeps food exciting and I get variation aswell as using up ingredients that I have in the kitchen. It’s a win win situation! 🙂

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I love tomatoes and in this dish as they are boiled to soften instead of fried, this becomes a much healthier dish. The garlic granules really adds a tasty dimension. You can choose a bagel of your choice either made or bought. I’m still to conquer bagel making, it’s on my list of things to do!

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INGREDIENTS

2 tomatoes boiled deskinned
1 bagel (red onion & chive)
Low fat butter spread
Salt
Garlic granules

METHOD

Slice and toast the bagel, spread the butter on both halves

Take one tomato and mash a little, place on one half of the bagel, season with a little salt and a sprinkling of garlic granules

Repeat for the other bagel half

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Make a cup of tea and enjoy

Roasted Aubergines Stuffed With Mexican Rice

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Just a few minutes ago the wind was hustling outside and the whole of our front drive was being bombarded with hailstone!!! There is no way I’m going out there! But instead will be tucking into this homing and comforting aubergine dish. On days like this a plate full of juicy aubergine spiced delicately, Mexican rice and gooey cheese makes me feel warm inside.

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A simple recipe sure to make you feel really happy as it has always done for me! So if it’s cold out where you are and you’re at home, put these aubergines to roast into the oven and soon you will be sitting all cozy on your sofa with a large plate of delicious and satisfying good feeling food which is sure to alleviate and warm your soul! Enjoy! Much love D x

INGREDIENTS

3 medium aubergines
2 cloves garlic crushed
1 tbsp olive oil
½ tbsp low fat butter spread/butter
Tomato passata for colour
1 tsp cumin powder
½ tsp smoked paprika
⅓ tsp dried chilli flakes

1 packet microwave pre cooked Mexican rice
Grated cheddar cheese

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METHOD

• Preheat oven to 180°c/350°f, lightly massage oil onto the aubergine skins and pierce each aubergine with a knife a few times

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• Place on an oven tray and roast for 30-40 minutes until the skin has crinkled, the aubergine has become soft

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• Once roasted, slice aubergines in half, and then score into cubes as you prepare a mango and slice off leaving the aubergine skins intact

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• Heat up the oil and garlic in a medium saucepan on a low heat for a few minutes to infuse flavour

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• Throw in the chilli flakes and stir in the butter and then the cubed roasted aubergine

• Pour in a little tomato passata to enhance flavour and colour, season with salt, cumin and paprika. Combine well and cook for a further 10 minutes on a low heat

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• Microwave or cook the Mexican rice upon instruction

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• Once done, add the rice to the aubergine cubes and warm through

• Refill the skins with the rice mixture, place on an oven tray and liberally top with cheddar cheese

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• Place in the oven at 200°c/400°f for 20-30 minutes until the cheese is all melted and golden brown!

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• Serve with a crisp salad and some crusty bread

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A Feel Good Lunch Or Light Supper!

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My husband has decided that as WE are approching Christmas, our diet is going to be put on hold. Well HE has decided that! Lol! He says he doesn’t want to miss out on the goodies I shall be baking! I however will still eat the goodies in moderation but am definitely going to keep up with my new found love of healthy food and meals!

A feel good lunch or light supper! I have really fallen in love with Quinoa and I am being inspired by so many of my fellow foodie bloggers in ways to prepare it. So watch this space if you are like me and are enjoying quinoa!

So you all will be treated to both! Maybe a little more from the sweet treats department! I can’t wait! I just Love Christmas, have done ever since I was a child at school. All the buzzing and the excitement of all the Christmas preparations around the school. I close my eyes and can see and recall these festive images!
Lovely childhood Christmas memories!

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INGREDIENTS

100g quinoa
1½ tbsp olive oil
3 Spring onions sliced finely
1 fresh tomato diced
1 cup frozen broad beans
½ cup of water
Handful of pumpkin seeds
⅓ tbsp fresh lemon juice or more to taste
⅓ tsp garlic granules
½ tsp dried oregano
Salt to taste

METHOD

• Boil the quinoa as per instruction on the packet. I pour in boiling water to the quinoa in a saucepan, bring to the boil and then cover and simmer for 15-18 minutes. Drain water away and set quinoa aside

• Heat up the olive oil in a large non stick frying pan. Sauté the spring onion until translucent, add the tomato and stir fry, crushing them a little. Once tomato is soft season with salt, oregano and the garlic granules

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• Cook for 2 minutes for the flavours to combine. Throw in the broad beans and mix well. Wait until they turn a little golden brown and pour in the water to soften them a little. Keep on a low simmer

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• Once the water is absorbed check the seasoning, add more if needed. Squeeze over some lemon juice and mix in the pre-cooked quinoa

• Combine well and scatter the pumpkin seeds and serve warm!

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