Courgette with a kick

image

My first memory of ever eating or even seeing a courgette was to shallow fry it when I was 11. It was one of the very first things after chopping an onion we were taught to do at school. I was let loose and used the cooker for the very first time. I can remember the oil having seeped into the courgette slices when being cooked but that first taste still lingers on my palette. I was so excited that I wrapped some up in a paper towel and took some home for my family to try. After that my whole family got hooked on courgettes especially my Dad, who loves to stir fry them and masalafy them! So I thought that to enhance the wonderful taste I would give the fried courgette a bit of a kick.

Even my one year old was chomping away on these courgettes. The saltiness and sourness hits first and then as you swallow the garlic and heat of the chilli flakes warms the back of your throat. Just an extremely easy way to dress the courgette up for a change in flavour from the norm!

image

INGREDIENTS

1 large courgette sliced
2 cloves garlic crushed
1 tbsp olive oil
½ tsp chilli flakes
squeeze of lemon
Salt to taste

METHOD

• Heat oil in a frying pan, throw in the crushed garlic and courgette keep on a low to medium flame and stir fry

image

image

• Fry off the courgettes on one side and turn round to brown off, sprinkle in the chilli flakes and salt. Finally squeeze in a little lemon juice. Mix well and serve as a side to any meal

image

Roasted cauliflower with harissa

image

Good morning everyone! Yes it’s a very early one for me again. I woke up at 5am and could only think of writing up this post. This cauliflower side dish was surprisingly different and can be altered to taste depending upon the heat and spice you require. I’ve only started working with Harissa paste very recently but have fallen in love with it. Such a delicate blend of spices when only a little amount is used or such a flavour explosion if you add more.

If you have a toddler and your introducing him or her to new foods this is definitely one to try, my little one loved it mashed with some of his cute baby pasta shells. It is important that you start training their palette from now, give them different varieties if they allow. It may not work in the first go but do try again. They’ll definitely let you know if they want more!

Have a lovely weekend all! See you tomorrow x

INGREDIENTS

1 medium cauliflower in florets
5 medium tomatoes skinned
1 green chilli
3 cloves of garlic
Handful of fresh coriander
1 1/2 tsp harissa paste or to taste
1/4 tsp paprika
1 tsp salt or to taste
Pinch of pepper
1/2 tsp ground cumin & coriander powder

METHOD

• Blend all ingredients apart from the cauliflower

image

image

• Arrange cauliflower florets in a baking tray and pour over the blended sauce, massage the sauce into the florets and cover. Let it marinate for 45-50 minutes

image

• Preheat oven to 200°c/400°f/gas mark 6 Roast in the oven covered with foil for 50-60 minutes until the cauliflower is tender, roasted and has absorbed most of the marinade

• Serve as a side dish to any Moroccan main dish

* top tip ~ To skin the tomatoes easily place them in some boiling water for about 10 minutes. This will allow the tomato skins to peel off easily

image

Mushrooms in a paprika garlic sauce

image

Garlic chilli mushrooms are one of my brother’s favourite starters and I must admit he makes the mushrooms taste gorgeous. I hope my mushroom recipe will do him justice! Love you Bro x

INGREDIENTS

380g closed cup mushrooms
1 tbsp butter
1 tbsp olive oil
1 long green chilli sliced
3 garlic cloves crushed
1/2 tsp paprika
1/2 tbsp cornstarch
Salt to taste

METHOD

1. Heat olive oil, butter and half of the crushed garlic with chilli. Keep on a low heat for 3-4 minutes

2. Add paprika to the oil and then mix in the mushrooms making sure they are all coated well in the garlic oil. Throw in the rest of the garlic. Stir well

3. Turn up the heat a little so that the mushrooms naturally release their water. Season with salt to taste. As soon as the mushrooms are cooking in its water cover for 10 minutes

4. Dilute the cornstarch powder in about 4 tbsp water and slowly mix into the mushrooms. This will thicken the water making a great sauce. Stir well, once thickened the mushrooms are ready to serve. If you wish the sauce to be thin then add a little water. Also adjust salt if needed. Enjoy!