Archives for posts with tag: spicy

  
I’ve been poorly lately with no energy whatsoever for cooking. This one pot was a warming dinner and lunch the next day, and happily took little effort.

1) heat oil in a heavy set pan on the hob and fry 1/2 red onion and a garlic glove.

2) add chopped pepper, 3-4 tomatoes (whatever ends of veg you have!) and fry for 2-3 mins.

3) pour in a tin of rinsed chickpeas and add spices: turmeric, cumin seeds, chilli powder.

4) pour in 1/2 cup of basmati rice, and 1 cup water. 

5) add 2 dessert spoons of garam masala.

6) bring to the boil, reduce the heat and pop the lid on for 10 mins.

7) once done, most of the water should be gone and the rice cooked. Stir through fresh coriander and enjoy. 

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I got a huge packet of mince beef from Tesco for £3 and wanted to make something a bit different with is. I followed this recipe from the Food Network and it turned out pretty yummy. I also had leftovers for lunch today.

1) in a heavy pan on the hob fry 1 chopped red onion in oil.

2) add minced ginger, 2 minced cloves of garlic and the spices – ground coriander, garam masala, paprika, cayenne pepper, cumin, black pepper. Cook for 2 mins.

3) add the minced beef and brown.

4) add 2 chopped salad tomatoes and 1/2 cup of water. Simmer with a lid on for 10 mins.

5) add frozen peas and cook for 3-4 mins more. Stir in coriander at the end.

Serve up with basmati rice or flatbreads.

My BFF cooked me one of her fave dinners last night, it was super yum, despite the 50 shades of beige (her spinach had died apparently, hence the lack of green).

1) place a pan with water on the hob and add a cup of red lentils, bring to the boil and simmer and stir for 20 mins, add water if needs be.

2) in a separate pan fry a chopped green chilli, 1 small onion, 1 garlic clove, 2 fresh chopped tomatoes, chopped ginger, generous tsp of garam masala, 1/4 can of solid coconut cream, 1 tsp of turmeric, a shake of mustard seeds, cumin seeds, ground fenugreek, salt and pepper.

3) cook rice – 1 cup boiling water to 1/2 cup white rice, bring to boil then turn to simmer with a lid on for 10 mins

4) add the lentils to the spice pan and cook for a further 10-15mins until at desired soft consistency. (Add spinach if yours hasn’t gone manky!)

5) serve with a flatbread and paneer, we used some ready flavoured tikka paneer by Sharwoods.

Amy has Ehlers-Danlos Syndrome which means her joints don’t always do what they’re told. She doesn’t let that stop her doing normal stuff theough – she uses these jazzy knives to chop stuff, aren’t they cool? Despite being in a wheelchair she lives a normal life – even if the world (or too much vino) doesn’t really help. She recently wrote a hilarious article about clubbing in a wheelchair. You can read more about her adventures in her fabulous blog.

I’m on a penny saving mission at the moment. Last night I had no fresh food and I spent a good 10 mins staring at my cupboard before deciding on a super simple Mexican flavoured soup. If I was to make this properly I’d fry up some onions and red pepper, and add a dollop of sour cream to serve. Despite not having those extra ingredients, the soup turned out delicious.

1) fry a minced clove of garlic in a pan on the hob.

2) pour over a tin of tomatoes and a rinsed tin of mixed beans.

3) add a squeeze of tomato purée and 500ml of veg stock.

4) add Mexican spices: cayenne pepper, chilli powder, cumin, paprika, salt and pepper. Stir and cook for 5 mins.

5) turn heat down and simmer for 20 mins with a lid on.

I popped this in a tuppaware and took it to work for lunch with a slice of bread. Still have one portion leftover as well. That’s 2 lunches costing me about 70p in total. Nothing wrong with basics tomatoes and beans – and they count towards your 5 a day.

I had to share this with you all because it tasted so good and was so incredibly simple. I used up almost a whole pot of tofu in last night’s stir fry and planned to have the leftovers in pitta for lunch today. They weren’t quite as crispy after a day but the flavour was fabulous.

1) grate up some carrot.

2) tuppaware up the tofu, carrot and spinach leaves.

3) heat the pitta bread in the microwave.

4) I added a bit of soy sauce to the pitta bread, but up to you!

Assemble, instagram, dive in!

I received a Cauldron voucher with my Tesco clubcard vouchers and decided to try out some tofu. I had some cracking crispy tofu at a dim sum place over in Shoreditch and thought I’d have a go at replicating it.

0.5) boil up a pan of brown rice. (1/2 cup rice to 1 cup water, boil then simmer with a lid on for 20 mins)

1) prepare the tofu how it says to in this very useful video on the Couldron website – wrap in kitchen roll and press with a board for 20 mins.

2) chop up the tofu and roll in beaten egg.

3) place some flour on a plate and mix with Chinese 5 spice and chilli flakes. Roll the eggy tofu in the mix and shallow fry.

4) chop up 1/2 red onion, 1 small carrot and a few broccoli florets.

5) remove tofu from frying pan and mop up excess oil with some kitchen roll. Add onion and carrot to the pan and fry. Add brocolli to boiling water.

6) in a bowl mix up 2 tbsp soy sauce, 1/2 tsp mince ginger, 1 small garlic glove and a shake of chill flakes.

7) put cooked rice in the pan with the onion and carrot in; add the soy sauce mix, finally add the boiled broccoli.

Pop all in a bowl and gobble it up! Yum.

Based loosely (I added more tomatoes because I only had a tin and not 2 tomatoes and it seemed to work out ok) on this recipe, totally delicious and actually really easy to make. I served it with some green veg cuz I haven’t eaten anything green all day.

1) chop 1 chicken breast, 5 thin slices of chorizo. Cook in a pan with olive oil.

2) take out the meat and put the onion and a big crushed garlic clove in the pan, cook for 2 mins and add Cajun seasoning. Cook til onions soften.

3) add a sploodge of tomato purée and 500ml of veg stock. Stir and add tinned tomatoes.

4) put meat back in pan, add 1 heaped teaspoon of flour and a bit more Cajun seasoning.

5) lid on for 20 mins, low heat.

6) cook brown rice – half a mug of rice to 1 mug of water, bring to boil and simmer with lid on for 20 mins.

7) steam broccoli and green beans.

8) attempt to create an aesthetically pleasing mound of rice in the middle of the bowl and fail, then pour on the soup.

9) go back for seconds.