Tagliolini Alla Novma

Ingredients: 2 tablespoons olive oil 1 large aubergine, diced 2 shallots, finely chopped 2 garlic cloves, finely chopped 1 red chilli, finely chopped 1 pinch dried oregano 400g fresh tomatoes, roughly chopped, or 400g tinned chopped tomatoes 1 tablespoon balsamic vinegar 200ml water 400g dried tagliatelle pasta 1 small bunch fresh basil, roughly chopped 50gContinue reading “Tagliolini Alla Novma”

Butternut &Coconut curry

Ingredients: 1 tbsp olive oil 1 large onion, sliced 2 green chillies, seeded And sliced ½ cup peeled and grated Fresh ginger root 4 teaspoon Thai curry paste 2 garlic cloves, crushed 3 ½ cups low-fat coconut milk/or soy milk ½ butternut squash, peeled, Seeded, cut in bite size pieces ½ cup red lentils 7Continue reading “Butternut &Coconut curry”

Potsticker noodles

So simple, so good: rice noodles, pak Choi, and deliciously aromatic ginger, curry paste, and Linseed oil all mingle splendidly in this Asian concoction. Broccoli joins the assembled ranks of delicious ingredients to add a nice crunch- and a little green goodness-to the noodles. Ingredients: For The Sauce 5 tbsp soy sauce 1tbsp rice vinegarContinue reading “Potsticker noodles”

Cauliflower & beans biryani with crisp onions

This can be time-consuming as it has a few stages so it is worth making a larger quantity to serve when there is a bit of family or friends gathering- any leftovers are good too. Ingredients: 500g/1lb 2oz/2 ¾ cups white basmati rice 1 bay leaf About 6 cardamom pods, crushed 2 tbsp olive oilContinue reading “Cauliflower & beans biryani with crisp onions”

Potato, chickpea & peanut tamarind curry

This is fusion of tamarind, coconut/ single soy cream and tomato and it works beautifully. You can control the heat by increasing or decreasing the number of chillies you add. It seems like a lot of ingredients but most of them will be in the store cupboard or refrigerator already. Ingredients: FOR THE SPICE MIX:Continue reading “Potato, chickpea & peanut tamarind curry”

Thai Brussels Sprouts Curry

Use A Mixture Of Asian Mushrooms Such As Oyster, Shimeji And Straw Mushrooms. Ingredients: 2 cups (500ml coconut milk 1 ½ cups (375ml) vegetable stock 2 fresh kaffir lime leaves, torn 300g (9 ½ ounces) baby Brussels sprout, halved 1 tablespoon lime juice 2 teaspoon coconut sugar 150g (4 ½ ounces) green beans, halved diagonallyContinue reading “Thai Brussels Sprouts Curry”

Roast chilli Jam Vegetables with Thai Cucumber Salad

Ingredients: ½ (150g) Thai chilli jam paste ½ cup (50g) coconut oil, melted 800g (1 ½ pounds) Kent pumpkin, Cut into wedges 400g (12 ½ ounces) baby carrots, trimmed 2 Lebanese cucumbers (260g), seeded, sliced on the diagonal 2 green onions (scallions), sliced thinly 2 cups (160g) beans sprouts ½ cup loosely packed fresh ThaiContinue reading “Roast chilli Jam Vegetables with Thai Cucumber Salad”

Rich & Creamy Vegetable Curry

Making curry paste might seem like a palaver but it’s easy. Most of the work is done in the food processor and the flavour is deeper and fresher than the shop-bought paste. This paste is quite mild so add another fresh chilli and/or more chilli powder if you prefer more heat. Ingredients: FOR THE CURRYContinue reading “Rich & Creamy Vegetable Curry”

Crispy crumbled tofu With curry sauce

This is a Japanese dish that uses chicken or pork fillets.. why not turn into a Tofu dish dish which works exceptionally well. Ingredients: FOR THE CURRY SAUCE: 3 tablespoons olive oil 1 onion, chopped 4 garlic cloves, finely chopped 1 small piece fresh ginger, peeled and finely grated 3 small carrots, diced small 2Continue reading “Crispy crumbled tofu With curry sauce”

Sweet Potato & Coconut

Ingredients: 2 tablespoons olive oil 1 onion, finely chopped 2 garlic cloves, crushed 1 teaspoon grated, fresh ginger Grated rind and juice of 1 lime 1 red chilli, deseeded and chopped 600 ml (1 pint vegetable stock 400 g (13 oz) can Coconut or soy single cream 150 g (5 oz) baby spinach leaves SaltContinue reading “Sweet Potato & Coconut”