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Ingredient
Top 5 dishes made from chilli (sliced)
1 . Aloo methi
Aloo methi
#Win
#Week4
Ingredient
1 bunch
methi / fenugreek leaves
2 tbsp
oil
1 tsp
cumin / jeera
1 tsp
ginger garlic paste
1/4 tsp
turmeric
3/4 tsp
salt
1/4 cup
water
Cooking instructions
* Step 1
Firstly, soak methi leaves with enough water along with 1 tsp salt.
* Step 2
In a large kadai, heat 2 tbsp oil and splutter 1 tsp cumin.
* Step 3
Further, add in 2 cubed potato. make sure to peel the skin off.
* Step 4
Now add ¼ cup water.
* Step 5
Now add in chopped methi leaves and ¼ tsp salt.
Note: if there is a photo you can click to enlarge it
2 . Easy Peasy Stir Fry
Easy Peasy Stir Fry
The perfect midweek meal, I was inspired by our #WonkyAutumn celebration to make this yummy dinner, made from the odds and ends I had in the fridge! (#vegan)
Ingredient
1/2
Leek
2
Carrots
2 Portions
Rice
Splash
Sesame Oil
1 Tbsp
Soy Sauce
1
Lime
to taste
Salt
Cooking instructions
* Step 1
Put the rice on the boil with some water and a little salt
* Step 2
Slice up the veg in anyway you would like, I recommend a bit chunky to keep its flavour but still small enough to cook whilst frying.
* Step 3
With a good splash of oil heat up a non-stick pan. Let it heat up, then add the veg. Stir-fry the veggies on a high heat, then turn it down to a medium heat setting. Add the soy sauce to the veg. Cook the veg until they are soft, with some crunch to them. Take off the heat.
* Step 4
When it is cooked take the rice off the boil and drain if it needs it, drizzle a little sesame oil through the rice. Portion out your rice and veg. Finely slice the spring onion and add on top of your portion. Add a good dollop of the peanut sauce and top with the (optional) cashews.
Note: if there is a photo you can click to enlarge it
3 . Sardine “Puttanesca” #mycookbook
Sardine “Puttanesca” #mycookbook
Ingredient
Tin
chopped tomatoes
2 cloves
Garlic, crushed
Teaspoon
capers
A few
black olives crumbled
Cooking instructions
* Step 1
Cool pasta according to packet instructions
* Step 2
Sauté onion until soft
* Step 3
Add all other ingredients and bring to a simmer. Cool until pasta done.
* Step 4
Drain pasta and toss into sauce.
* Step 5
Season and serve with a squeeze of lemon.
Note: if there is a photo you can click to enlarge it
4 . Farinata pancake with harissa spiced mixed vegetable 🥞
Farinata pancake with harissa spiced mixed vegetable 🥞
Delicious savoury pancake that gluten free and dairy free.
Ingredient
1/2 cup
chopped baby tomatos
1/2
chilli, sliced
1 handful
basil
1 tbsp
Harissa spice
1 tbsp
paprika
1 tbsp
tomato paste
1-2 tbsp
olive oil
1 splash
water
Cooking instructions
* Step 1
Make Farinata in advance
* Step 2
Add some olive oil or vegetable cooking oil on a medium heat pan, add all your vegetables in along with the spices. Mix well, add a splash of water if the mixture become dry.
* Step 3
Serve on top of your farinata
Note: if there is a photo you can click to enlarge it
5 . Savoury rice
Savoury rice
A tasty way to use up any left over rice. You can also add diced left over meat or prawns.
Ingredient
1 cup
peas
1 cup
mushrooms finely diced
3 cups
cold cooked rice
2 tbs
cooking oil
Cooking instructions
* Step 1
Heat oil in pan and add all the vegetables, chilli and onion.
* Step 2
Fry gently for a couple of minutes.
* Step 3
Add rice.
* Step 4
Add soy sauce (about 3 tbs), salt and pepper.
* Step 5
Gently heat and stir vegetables through the rice.
* Step 6
Top with sliced spring onion
Note: if there is a photo you can click to enlarge it
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