The Carrot, An Orange Delight

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The carrot…not one of my vegetables of choice but now is, as both my boys love them as does our pet house rabbit Alfie!

I’m just about getting myself to eating them raw, like them in a fruit & veg juice mix and now I have made them a little tangy to add them as a side dish to any Indian meal

INGREDIENTS

3 medium carrots, peeled and sliced into thin rounds
½ tbsp sunflower oil
1 tsp cumin powder
½ tsp black mustard seeds
Salt to taste
Fresh lime juice to taste

METHOD

In a medium saucepan, heat the oil and mustard seeds. As soon as the seeds start to pop, gently add in the carrots

Sprinkle with the cumin powder, mix well so that all the carrots are coated. Cover and reduce the heat. Cook for 5 to 7 minutes til slightly soft

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Season with salt and fresh lime juice, cover and cook until the carrot is a little more tender.

Serve with your favourite Indian meal

Spicy Peppered Cassava

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Last week my parents popped round to my home. With lots of food as always but my Dad had an ominous looking small stainless steel container which was warm to the touch.

I took it over to my kitchen, took a spoon, opened the lid and delved in…
Ummm spicy cassava and now I’m sharing this wonderful recipe with you!

Dad, you never cease to amaze me!

Thank you, much love, D x

INGREDIENTS

1 frozen packet cassava steamed until tender. (Slice into small chunks)
2 cloves garlic crushed
1/2 tsp ginger puree
1/2 tsp minced fresh green chilli
1 tbsp sunflower oil
Black pepper and salt to taste
Fresh lemon juice to taste
Freshly chopped coriander to garnish

METHOD

In a large shallow saucepan, heat up the oil on low. 

After a couple of minutes, gently add the steamed cassava along with the garlic, ginger and chilli

Stir fry for a few minutes making sure the cassava is coated in the oil and ingredients

Season with salt, pepper and lemon juice. Combine well

Eat straight away as a starter or a side. Enjoy!

The Perfect After Gym Soup!

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My younger brother came over today to spend time with myself and my 2 little boys. He had already planned in his gym session as the gym is close by. So I took this perfect opportunity to cook up a protein filled soup with plenty of vegetables and lots and lots of vegetable stock, for hydration and quinoa for protein.

The feedback was great, he found that it replenished his strength well and was a quick fix to fill him up but wasn’t too heavy. I found that it relieved my headcold really well. Most likely was the potent healing garlic, that works a treat for me everytime!

Give it a go friends and let me know how you get on…Have a beautiful day, evening…Much love, D x

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INGREDIENTS

1 large courgette grated
1 large carrot peeled and grated
1 clove garlic minced
½ cup quinoa
600 – 700ml vegetable stock
1 tsp dried coriander powder
1 tbsp sunflower oil
½ tbsp butter
2 tbsp cornflour dissolved in half a cup of water
Salt to taste
Chilli flakes to garnish optional

METHOD

Heat up the oil and butter together, gently place in the grated carrot and courgette into the deep saucepan.  Sauté for 2 to 3 minutes until soft

Season with the coriander powder and salt.  Pour over the vegetable stock, cornflour solution along with the garlic.  Bring to a boil

Slow the heat down to a gentle simmer and stir in the quinoa.  Cover and cook for 20 minutes, stirring occasionally

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Serve up hot with chilli flakes to garnish

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Roasted Radishes In A Brown Butter Sauce

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I like radishes being sprinkled with salt and then being dipped in a little butter. I once saw them being served in this way on a cooking programme. Then yesterday, I had this thought in my mind as to roasting them. I’ve never roasted radishes before, but after doing so realised they make a wonderful side dish.

What makes this dish, is the brown butter sauce that seeps into the white pores of the radishes and is released gently when bitten into. I know I will be making these again for sure. Especially on Sunday’s with our veggie roast!

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Such a great colour, comforting warm taste and butter!…just love it! Watch out for my Fab 4 tomorrow…I’m so excited!!!
Have a beautiful day, Much love D x

INGREDIENTS

1 bunch of red radishes
1 tbsp olive oil
Salt to taste
2 thin slabs of unsalted butter
Dried coriander leaves

METHOD

• Preheat the oven to 190°c. Chop the green tops off the radishes and slice thickly lengthwise

• Place in a lined baking tray, sprinkle some salt and massage in the olive oil

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• Roast for 20-25 minutes until radishes are tender

• Meanwhile in a thick skillet pan, melt the butter on a low heat and stir

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The butter will start foaming

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Brown speckles will appear quite quickly, once you see this the butter is ready. Take off the heat and set aside

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• Once the radishes are roasted, place in a serving bowl. Pour over the brown butter sauce and delicately flutter dried coriander leaves on top to garnish

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