Curry, on chilly days there is nothing like it to warm your bones. This is a mild, family friendly version that my kids loved.
We have a jar of chilli that sits on our table so the adults can zing it up if they want to. Being half Sri-Lankan, curry has to feature in our diet, but I’ve not really cooked it much over the summer. So with autumn drawing in, I’m back on the curry wagon. My hubby will be doing a happy dance right now.
In fact, this is how much my boy loved it! I think he managed to eat some 😉
Butternut and Lentil Curry
A mild, family friendly, vegetarian curry that will warm you and make you smile.
I love cooking, but there are days when I just need something I can throw in the oven and leave it to cook itself. Days when I really don’t have the energy to cook but know it’s even more important that I have a healthy dinner at that point. Know what I mean?
This recipe has saved me on several occasions. It is such a simple way to cook fish and yet it always comes out moist and and perfectly cooked, more importantly it is wolfed down by my kids! I cut the salmon into chunks and the baby finds it easy finger food.
The weather has turned distinctly chilly, so we’ve turned to soups for our lunches. I love soups as they really are easy to make, they can be an easy way to get vegetables and great nurtitious food into the family and they heat up the insides. This soup was a bit of an experiment, it has a different edge to it with the cinnamon, cumin and lemon. It really does work and makes a fresh, tingly on the tastebuds soup.
To make this a complete lunch we ate ours wih rice cakes and finished with a yoghurt.
Spiced Moroccan Vegetable Soup
A zingy, spiced vegetable soup inspired by Moroccan flavours, quick, easy, healthy, low fat and packed with goodness.
Slow cookers, they are right up there in my mind. If you can’t afford a personal chef then this has to be the next best thing. Throw food in them, press a button and come back to amazing smells and a meal all cooked.
Now I know it doesn’t take much time to cook up a bolognaise, but they really do taste great when the meat has been simmering all day. I tend to load up my slow cooker the night before, then pop it in the fridge and it’s all ready to go when I make my morning cuppa the next day.
This was my first attempt at slow cooked bolognaise, it was different to my usual saucepan cooked version but both equally tasty. I used super lean mince from my local butcher so it didn’t need browning before cooking. If your mince is not super lean I’d suggest you brown it, remove the oil then pop it in the slow cooker. Add in any veggies you like, this was just what we had around. I add beans into ours to make the meat go further and to reduce the glycaemic index of the meal.
Sorry no end photo as it was too tasty and I was too hungry 😉
Recipe (Serves 6):
3 cloves garlic
1 broccoli stalk (if you have it)
1 cup black eyed beans
1 tin chopped tomatoes
2 tbsp tomato puree
200ml red wine
1 tbsp balsamic vinegar
1 beef stock cube
dried mixed herbs
500g lean minced beef
Place the vegetables and beans in the slow cooker first, then add the chopped tomatoes, puree, water, wine, stock cube, pepper and herbs.
Place the beef on the top, cook on high for 6-8 hours. Enjoy with pasta and a large glass of red wine. Mmmmm.
It’s no secret that I LOVE a good bargain, last week I picked up Aubergines for 10p, yes you read that right. I’d been saving them and ruminating in my mind about what I should do with them and then got inspired by a chef friend. So here is my aubergine bake.
Ingredients (serves 4):
1.5 tins chopped tomatoes
3 cloves garlic
1 stock cube
1 tbsp tomato puree
1 tsp sugar
Dried mixed herbs
Slice aubergines lengthways into long slices. Drizzle with a little oil and then cook on a griddle pan or under the grill for a few minutes on each side.
Whilst the aubergines cook, put the tins of chopped tomatoes into a pan with garlic, chopped onion, dried mixed herbs, stock cube (gluten free if required), tomato puree, sugar and plenty of black pepper.
Bring to the boil and simmer the sauce for 15 minutes so it reduces and thickens.
Spread a layer of aubergine in an ovenprood dish, top with the sauce and then repeat the layers – a bit like a lasagne.
Finally top with mozzerella.
Bake for 30 minutes at Gas Mark 5.
Serve with pasta and a green salad. YUM.
What’s your favourite Aubergine recipe? Please let me know, I’m an aubergine addict!
Freelance Dietitian specialising in helping those with Eating Disorders and a Media Spokesperson for the profession.