Twinings - Chicken, Sweet Potato and Spinach Curry With Jasmine Infused Rice

After something to warm you up on this miserable weekend? 

Curries are a perfect thing to cook when it is grey and cold outside, the smell can make you feel like you’re immersed in India! They're also very simple and cost effective when you have all the spices and ingredients ready in the cupboard, as well as being much healthier than buying pre-made sauces. It’s useful to keep chillies in the freezer, so they’re available when you need them. The sweet potato can always be swapped for butternut squash or aubergine and the good thing about curry is it doesn't matter what vegetables you use. Don't be afraid to experiment.

http://www.twinings.co.uk/blog/2016/january/chicken-sweet-potato-and-spinach-curry

Starting off #MeatFreeWeek with Aubergine, Sweet Potato and Spinach Coconut Curry

Curries are my favourite things to cook as you can pretty much whack anything in and they're bound to taste good! They're also very simple and cost effective when you have all the spices and bits stocked up in the cupboard, as well as being much healthier than buying pre-made sauces. My essential spices for curries are coriander seeds, mustard seeds, cardamon pods, turmeric, paprika and curry powder. I tend to keep chillies in the freezer so that they're available when I needed and don't bother to defrost them. The sweet potato can always be swapped for butternut squash, and the aubergine can be changed to courgette - and the good thing about curries is it doesn't matter what vegetables you use. Don't be afraid to experiment.

Ingredients (serves 4-6)

- 1 aubergine, sliced into similar sized chunks

- 3 sweet potatoes, washed and cut into pieces (a little smaller than the aubergine) with their skins on 

- 2 handfuls of spinach

- 1 handful of cherry tomatoes, chopped in half

- 1 onion, roughly chopped

- 2 cloves of garlic, roughly chopped

- 1/2 thumb of grated fresh ginger (optional)

- a big dash of white wine * Probably very unusual in a curry, but I like using it. Red and rose is also fine *

- 400g tin of coconut milk

- 1 chicken or vegetable stock cube

- 1 red chilli, thinly sliced with or without seeds depending on taste

- 2 tsp mango chutney

- 1/2 tsp mustard seeds

- 4 cardamon pods, seeds removed and shells discarded

- 1/2 tsp coriander seeds

- 1/2 coriander powder

- 1/2 tsp turmeric

- 1/2 tsp coriander powder

- 1/2 tsp curry powder

- 1/2 tsp paprika

- 1/4 tsp garam masala (optional)

- a handful of fresh coriander, chopped (optional)

1. Start by cooking the onion, garlic, chilli and ginger in a pan with a little vegetable oil or coconut oil. 

2. Once the onion starts to brown, pour in the dash of wine - which should sizzle. Then add the sweet potato and aubergine. Stir frequently for a few minutes and don't let the vegetables burn.

3. Once the wine has evaporated away (after a few minutes - no need to count though), add the tin of coconut milk and chopped tomatoes and stir to combine. 

4. Boil the kettle and fill the empty coconut tin with 1/2 water and the stock cube. Put aside for a few minutes. 

5. Let the vegetables cook on a medium heat for around 5 minutes, and then add the stock from the tin. * Don't worry if the stock cube hasn't completely dissolved, it should continue to dissolve in the pan * Continue to cook your curry for a further 5 minutes.

6. Whilst the veg is cooking, in a saucepan, add a little vegetable/sunflower oil. Once the oil is hot, add the mustard seeds which should spit a little and start to crack. In a pestle and mortar, grind the cardamon and coriander seeds together until crushed. Add these in with the mustard seeds for 20 seconds or so. Then pour the seeds into your curry, along with all the other curry spices and the mango chutney. * I don't usually measure my spices, I just dash a bit in - so don't be afraid to do the same! *

7. Let the curry cook for a further 10-15 minutes without a lid, to let the juices boil down, until the sweet potato is ready. Taste is and see if it needs more of anything. If it isn't spicy enough for you, add some chilli flakes, if something is missing, maybe add some chopped coriander, more mango chutney or curry powder. 

8. Finally, put in the spinach and finish the dish off for a few minutes, stirring frequently. 

* Serve with rice, yoghurt, or flat bread. If you're feeling adventurous, you could poach some white fish in turmeric and cardamon pod water for around 4 minutes...works a treat! *

Popeye Inspired Smoothie - Spinach, Satsuma, Banana and Homemade Apple Juice Booster

 I don't usually like posting smoothies and juice drinks as they're so simple to make and require very little culinary expertise. This one however, was too good to exclude. As always, dairy-free and gluten-free...just pure goodness!

Ingredients (makes 3 small glasses)

- 1 1/2 bananas

- 3 handfuls fresh spinach leaves

- 1 satsuma or orange

- 6 tbsp healthy apple juice (I used 'Diana's Discovery' - apples picked by myself and my lovely mumma)

1. This shows just how simple delicious homemade juices can be. Wack all the ingredients into a tall blender or food processor and whizz until smooth and liquidy. If you want the drink to stretch further, either add another satsuma or a couple more tablespoons of apple juice.

Sardinia to Suffolk - the best alternative pesto

Whilst staying with some Italian friends in Sardinia 4 years ago, I was taught how to make this delicious Sardinian Pesto. I couldn't remember the recipe exactly so had to wing it a little. It's a definite winner! Dip, smother and cover...this pesto is so versitile.

Ingredients (serves 4)

- 16g basil

- 16g spinach

- 220g tomatoes

- 50g almonds

- juice of 1/2 a lemon

- cloves of one garlic

- 3tbsp olive oil

- 20g parmesan, grated

- 20g cheddar, grated

1. Blend everything together apart from the cheese for 5 seconds, scrape down the sides with a spatular, then add the cheese and blend for another 10 seconds. 

Serve stirred into pasta, smothered on salmon, or spread onto toast.

http://instagram.com/p/fF22kRukiv/

Homemade Fish and Vegetable Coconut Curry with Turmeric Rice - Dairy Free!

I haven't used coconut milk in a curry for a very long time, I forgot how good it was! This is a very easy recipe, and great because it's dairy free. Don't forget the mango chutney to serve.

Ingredients (serves 2)

for the curry -

- vegetable oil

- 1 onion, sliced

- 3 cloves of garlic, finely chopped or crushed

- 1/2 a courgette, sliced

- 2/3 can of coconut milk

- 4 cardamon pods, seeds removed and crushed

- 8 coriander seeds, crushed

- 1/2 tsp cinnamon

- 1 tsp turmeric

- 1 tsp coriander powder

- 1 tsp ground ginger

- 1 tsp tomato puree

- 1 tsp korma paste

- 1 tsp smooth peanut butter
- 1 tbsp fresh coriander, finely chopped

- a pinch of chilli flakes, or half a fresh chilli if you have one

- a handful of spinach

- 1 salmon fillet

- 10 frozen king prawns, thawed in warm water

- pepper

for the rice -

- vegetable oil

- 1/2 cup basmati rice

- 1/2 a small onion, sliced

- 1 tsp turmeric

- 1 tsp curry powder

- 4 whole cardamon pods

- 6 coriander seeds, crushed

- enough boiling water to cover the rice

1. Start by making the curry. Fry the onion and garlic in a little vegetable oil for a minute and then add the courgette, all the spices, tomato puree, korma paste, peanut butter and coconut milk. 

2. After 5 minutes of cooking the curry, turn the heat down to medium and begin making the rice. Keep an eye on the curry, as it might need a dash of water. 

3. In a small frying pan, fry the onion in some oil and then add all the other ingredients. Place a lid on top (do not remove it), turn the heat right down and cook for 8 minutes.

4. When the rice has been simmering for four minutes, add the salmon to the curry. The skin of the fish should peel off easily after a minute or so. Mash the salmon into the curry, then finally put in the prawns and spinach. Cook for a further few minutes, by which time the rice should be ready. 

http://instagram.com/p/Z54UE5OkgM/

Basil, Spinach and Almond Pesto

Ingredients (fills one ramekin)

21g basil leaves

40g almonds

15 g spinach leaves (one handful)

1 cloves of garlic

40g good quality olive oil

1 1/2 tbsp lemon juice

50g cheddar cheese, grated

salt and pepper

1. Start by grinding the almonds with a hand blender (or in a food processor) and then add the basil, spinach, garlic, oil and lemon juice. 

2. Finally mix in the grated cheese and season well. 

http://instagram.com/p/Z2oG11Oktb/

Hugely Healthy Fruit Smoothie with Mint

Ingredients (serves 2)

blend all these ingredients - 

1 red apple, cored and chopped

5cm chunk of cucumber, roughly 1/4 of a cucumber

1 orange, pealed and chopped

1 banana

6-8 grapes

1 tsp linseeds

8-10 mint leaves

a handful of spinach leaves

Nothing else! Fresh and healthy! 

Spanish Omelette with Spinach, Peas, Ham and Coriander

I bought some tinned new potatoes for the first time and wanted to try them out. They are such a useful item to have in the larder, and when they are opened, they last for a while in the fridge. It's a bonus that they are cheap and taste good!

Ingredients (serves 2)

4 eggs

1/2 contents of tinned new potatoes (8 small potatoes)

2 handfuls of peas

1/2 onion, sliced

1 handful of spinach

1 small bunch coriander, stalks and all, finely chopped

6 slices of ham, chopped

1/2 tsp paprika

a pinch of chilli flakes, or more

vegetable or sunflower oil for frying

grated cheese (optional)

1. Start by thawing the peas and spinach in hot water. 

2. Fry the onions in a small frying pan with a little vegetable oil for a minute and then add the potatoes. Continue frying for a couple of minutes. If the potatoes start to stick in the pan, add more oil.

3. Beat the eggs in a bowl and stir in the other ingredients (apart from the cheese, if using) including the thawed peas and spinach. 

4. Add another tbsp oil to the pan and pour the egg mixture over the onions and potatoes. Cook the omelette with a lid on for 10 minutes and then transfer it to the grill for another 5 minutes (without the lid). If you are using grated cheese, sprinkle this on top of the omelette before putting it under the grill. Make sure the pan is poking out of the oven if it has a plastic handle, or it will melt!

Enjoy!

Sweet Potato Thai Prawn Cakes with Lemon Spinach - Vegan and Dairy Free

This is a great recipe for using up leftover mash. If you don't know what to do with it, fish cakes never fail.

                                      Ingredients (makes 4 prawn cakes - serves 2)

                             1 large sweet potato (about 8 oz), peeled and chopped

                                     1 potato (4oz), peeled and chopped

                           1/2 red onion, finely chopped

                             1 clove of garlic, crushed

                               1 cm piece of ginger, grated

                                  a few slices of chilli (or more)
small bunch of fresh coriander, leaves and stalks, finely chopped

1 tsp lemon juice

100g cooked king prawns

salt and pepper

flour for dusting

1. Start by cooking the potatoes until very soft, then drain and mash well. Sauté the onion, garlic, ginger and chilli in a frying pan with a little vegetable oil. When they are soft, add them to the mashed potatoes along with all the other ingredients.

2. Shape the cakes into balls and dust with flour. If the mixture seems runny, add 1 tbsp of breadcrumbs or flour.

3. Add a little vegetable oil to the pan used to cook the onion mix, and fry the cakes for 5-10 minutes on a medium heat.