Curried Cauliflower & Potato

A hugely popular dish in its Indian Motherland, Potato & Cauliflower Curry or “Aloo Gobi” is a deliciously simple curry to whip up and is also great for those Meat-Free-Mondays or any other meals you would like to try al-veggie. I made this dish a few weeks ago and put it away in portions for lunch and ready-meals. The recipe below got me about 8 portions which is pretty great considering how little is required to put this together – you are defo getting serious bang for your buck!

Curries are such good dishes to make when you’re on a  budget or time poor and in need of something that will get that metabolism going. This one is packed with vegetables and spices so is a great all-rounder for when you want to get all your nutrients in and stay on top of your healthy meal plan.

Potatoes are a great addition to any curry, helping your curry sauce thicken and adding lots of texture. They’re also great in the classic Massaman Curry for those of you who venture to Thai cuisine for your curry fix. Cauliflower is such a superfood as it is and is welcome in any healthy meal you’re making if it fit the bill.

I also added some peas and green beans as they are a great filler for any curry. You can add other greens like snap peas, mange tout or baby broccoli too if you like 

Another great thing about this dish is that you don’t need to add a rice or noodle side-dish due to the presence of the potato and cauliflower. Now that’s not to say you can’t either – go for it if you want 

The great thing about a home-made curry is you can make it as mild or as spicy as you like so make sure to play around with the seasoning until your happy. Be careful too though as the flavour will develop as the curry cooks so try it intermittently to make sure it doesn’t get too hot for your taste buds.

Keep this in the fridge for up to 3 days and you can freeze it off too if you don’t think you’ll get through it all in this space of time. It defrosts quickly and reheats well so is an all-round great recipe for the quick and convenient health-at-home approach.

As always, enjoy my dears! xX

Ingredients

100ml Vegetable Stock in Water
1 Brown onion, chopped
2 Cloves Garlic, crushed
1 Tbsp. Tomato Puree
1 Large Cauliflower, broken into florets
1 Tbsp. Curry Powder
8 Baby Potatoes, quartered
1 cup Frozen Peas
1 cup Green Beans
1/2 Red Chilli, thinly sliced
Salt & Pepper to taste

Method

Add the chopped onions and crushed garlic to a heated, oiled pot on the hob and cook until the start to brown and are aromatic (about 1-2 minutes).
Add the stock water to the pot and bring to the boil.
Reduce to a low heat once bubbling.
Add the cauliflower florets, diced potatoes and curry powder to the pot and stir thoroughly.
Feel free to add a pinch of your favourite spices at this point too – maybe some chilli flakes for an extra kick?
Let the curry mix fuse and simmer for about 5 minutes.
Add the tomato purée and some more water if desired, stir through and leave to cook on low for about 10-15 minutes.
Do some taste testing during this time and add any seasoning you want to reach the perfect flavour.
Right at the end, add the peas, green beans and chopped red chilli.
Let these heat through for a couple of minutes and then remove the pot from the heat.
Your curry is now ready to serve-straight from pot to plate!

 

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Metabolic Monday – Mexican Bean Chilli

This Bank Holiday Monday was about getting super productive in the kitchen for me. Trying to find the time and energy to cook up all the yummy ideas that have been swirling around in my head the last few weeks has been next to impossible so I promised myself I would take this Halloween Day and dedicate it to my darling little Countertop that I love so much.

It’s funny, I’ve missed being able to post fun photos and yummy recipes the past couple of weeks and I have had the best day just cooking away in the kitchen today, splashing sauce everywhere and stirring in all this love I have for cooking into the big pot on the hob.

It’s so great to enjoy something so good for you this much, I really do love creating and cooking these meal ideas and I especially love sharing them with you all. I’ve felt so guilty the last couple of weeks about how little time I could give to the Countertop so today really was a good day. I couldn’t have thought of a better way to spend the day off.

I wanted my theme of recipes today to keep us all hot and fired up now that “Winter Is Coming” 🙂 My grocery shop this morning had lots of chillis and peppers and metabolism-friendly vegetables and there was an array of yellows, oranges and reds covering my trolley – the perfect colour scheme for the last day of Autumn and of course, Halloween.

A cheeky weekend of fun and food requires a sincere apology to my gut-health and I thought what better way to say sorry but with a nice, spicy vegetarian chilli. Lots of plant-based goodness combined in a large pot with lots of spice and flavour – the digestive system’s dream!

If you fancy a meat free feast that will leave you all fired up then give this baby a lash!!

Ingredients

1 large Brown Onion, chopped
½ Red Chilli, finely sliced
2 cloves Garlic, crushed
50 ml Vegetable Stock in Water
½ tsp. Chilli Powder (personal preference here)
1 Tbsp. Tomato Puree
1 Tbsp. Paprika
1 400g tin of Chopped Tomatoes
1 400g can Red Kidney Beans
1 400g can Cannellini Beans
2 Carrots, sliced
1 Red Pepper, sliced
1 Yellow Pepper, sliced
Salt & Pepper to taste
Method

Heat the stock water in a large pot on the hob.
Saute the onion, garlic and fresh chilli in the stock water for about 5 minutes.
Add your tomato puree, paprika and chilli powder to the mix and stir for about two minutes.
Pour in the tin of chopped tomatoes, rinsed and drained beans and sliced vegetables.
Stir the whole lot until all the flavour are combined together.
Add some salt and pepper to taste to your liking (add more chilli if you’re like me and cant get enough).
Lower the heat on the hob, cover your chilli pot and let the mix simmer for about 20-30 minutes – until the veggies are tender.

This dish is absolutely packed with fiber and carbohydrate (don’t worry, it’s the good kind you get from your veggies) so I haven’t served it with anything – just chomping down on a nice big bowl of chilli here while I type this but if you do want to add a little something, I would recommend serving it with some brown rice.

Bangin’ Blackbean Burgers

The idea for this recipe came from a few different sources over the past couple of weeks.

My sister and I visited The Happy Pear café in Greystones, Co. Wicklow a few weeks ago where they were being served and although I didn’t order one on my visit, I saw plenty of other people get them and they didn’t last long on their plates.

I’ve also been looking into ways to introduce new sources of protein other than chicken and turkey onto my plate and plant-based proteins and legumes kept popping up in my research.

This research also ties in with the new list of foods I can and can’t have due to my extensive food allergies and it ticks all the boxes!

Several Food Bloggers that I admire and take inspiration from have also tried their hand at this recipe so I figured I’d review several versions of this recipe and create my own.

 So I had the packet of black beans sitting in the pantry for the last couple of weeks and just couldn’t seem to find an appropriate time to try these bad boys out. The last few weeks and especially weekends have been pretty hectic for me with work and social plans and I wanted to dedicate my whole self to this experiment. The perfect opportunity came up at the weekend when a long lost friend made last minute plans for a flying visit and I decided to treat her to something special and homemade instead of heading out for dinner. I spent most of the Saturday morning prepping and tasting and setting and they were ready to cook just in time for my dear friend to arrive.

 We enjoyed the burgers with a lovely spiralized salad, sweet potato fries and a cool, crisp glass of white wine while we caught up with each other.

They were absolutely delicious if I do say so myself and I had a really strong feeling of fullness when I was finished, which is always a good sign!

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Ingredients

200 grams dried black beans, rinsed and strained
1 Litre of boiling water
Dash of Olive Oil
1 medium – large brown onion
1 clove Garlic
2 Carrots
½ cup almond flour, rolled oats, breadcrumbs
1 Tbsp. Soy Sauce
1 Tsp. Ground Cumin
½ Tsp. Ground Coriander
½ Tsp. Chili Flakes
¼ Tsp. Cayenne Pepper
Salt & Pepper to taste

To Serve:
Sliced tomato, grated cheddar, gem lettuce leaves, red onion, burger bun or whatever other condiments you like to serve with a burger patty.

Method

Add rinsed black beans to a large pot on the hob, add water and cook the black beans according to the packet instructions.
While waiting for the black beans to cook, chop the onion and garlic very finely and place to one side.
Shred or grate the carrots and also place to one side separate to the onion and garlic.
Combine herbs and spices in a small bowl and mix together.
Heat olive oil on a frying pan and once hot, add the onion, garlic, salt and pepper.
Once the onion is translucent, add shredded carrots and spice mix and cook until carrots are soft.
Remove pan from the heat.
When the black beans are cooked, rinse and drain and pour into a large mixing bowl.
Mash the black beans using a potato masher and add the contents of the frying pan.
Also add the soy sauce and almond flour/rolled oats and combine the entire mix thoroughly and evenly.
Create 4-6 burger patties depending on how big you want them by taking a large chunk of the mix and forming the patty in your hand.
Wrap each patty in cling film and place in the fridge for about 1 – ½ hours or in the freezer for 30 minutes to set.
When ready, heat some oil on a frying pan again and cook each patty for about 4-5 minutes each side.
Once cooked and heated through, remove from the heat and serve as desired.

Chili Basil Chicken

This is absolutely one of my favourite Asian dishes of all time! Not only does it taste amazing but my first experience of this dish was in one of the most beautiful places in the world and whenever I make this dish, I am full of fond memories.
You might be thinking “another Asian themed recipe” but the reason for this is the speed and convenience of the prep and cooking and also how clean and healthy the ingredients are.
This recipe also ticks all the boxes for my allergy list too so if you are suffering same, as some of you have written to talk to me about, this is defo one for you to try out!
This quick dish looks beautiful and can be served in a lunchbox the next day at work or as a romantic meal for two on a Friday night, it’s totally versatile!
The aromatic smells coming from the pan will fill your kitchen with those holiday vibes and will make sure this dish doesn’t last long on your plate.
I am getting very excited about this recipe so I hope you guys love it as much as I do. I’d love to know your feedback.

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Ingredients

200 grams Skinless, Boneless Chicken Fillets, chopped
1 Scallion,
1 cup Fresh Basil Leaves
2 cloves Garlic
1 Red Chili
2 Tsp. Soy Sauce
1 Tsp. Sugar / Sweetener
2 Tsp. Water
1 Tbsp. Olive Oil
Salt & Pepper to taste

Method

In a small bowl, stir together soy sauce, sugar and water.
Add olive oil to a frying pan and heat.
Chop the garlic cloves and your chili finely and add to the hot pan.
Chop your scallion and add the white end of it and your chicken pieces to the pan to cook.
When the chicken starts to brown, add your sauce from the bowl gradually until the water starts to fry off and the sauce looks nice and shiny.
Once you’re satisfied that the chicken is cooked thoroughly, toss through the green end of the scallion and the basil leaves.
Give the whole mix a quick stir to let the basil leaves wilt slightly and remove immediately from the heat.
This dish can be served on its own or with some rice, it’s up to you what you’re in the mood for.

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Let me know what you guys think!

Fabulous Falafel

 Even before the allergists told me I can barely eat anything I love anymore, I have had a bit of an obsession with Middle Eastern food of late.
Luckily for me, most of the staple ingredients used in creating Middle Eastern dishes are on the list of foods I can have so keep an eye out for some Lebanese or Moroccan style flavours coming through the Countertop over the next while.
Hummus is one of my favourite foods ever and I eat it by the tub-full. A great accompaniment to hummus is of course Falafel and it just so happens to be quick, cheap and healthy to make.
A hummus and falafel dish with some side salad or grilled veg is such a winner of a meal and will keep you full and energised for hours.
I had it as my lunch last week and I was the envy of the office.
All you really need for this creation is a decent food processor and the oven so give it a lash and let me know how you get on.

Ingredients

400 gram tin of Chickpeas, rinsed and drained
1 clove Garlic
1 sprig Fresh Parsley
1 Tsp. Ground Coriander
1 Tsp. Ground Cumin
½ Tsp. Salt
2 Tbsp. Regular Flour or Flour alternative
Dash Olive Oil

Method

If you want to bake your Falafels, add all the ingredients above to a food processor, Nutribullet or whatever appliance you use and whizz.
Preheat the oven to 200 Degrees Celcuis and line a baking tray with greaseproof paper.
Take a small chunk of the falafel mix and squish it into a small patty or ball depending on your preference.
If it is not sticking together, add a bit more oil and give it another whizz but be careful not to add too much either.
When the oven is hot, add the tray to the middle shelf and let your falafels bake away for about 15-20 minutes or until golden brown and heated through.

If you want to fry your Falafels, add all the ingredients as above.
Heat some more oil on the pan.
Falafels cook better on the pan if they are in more of a patty shape than a ball shape so my advice would be to create a little Falafel ball and then press it down slightly to create a patty.
Pop your falafels on the pan and fry each side until golden brown and you’re happy the patty has been heated through.

As I mentioned earlier, Falafel goes great with hummus so why not try whizz up some homemade hummus too?!
You can find my recipe for this right here!

https://clodaghscountertopblog.wordpress.com/2016/06/09/homemade-hummus/

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Chili Salted Shredded Chicken

So the last two weeks have been spent clearing out my fridge, freezer and pantry with all the foods I can no longer have and replenishing the empty shelves with those that I can.
The first week was spent researching online looking at vegan and vegetarian ways to get enough protein in my daily meals.
It’s not that I don’t like meat, I certainly do but I also like to have at least two days a week that are meat free and at least one meal a day that is meat free.
This is where my eggs and yogurt played such a huge role in my meal plans and why I have had to look for alternatives.

This so happened to mean lots of legumes, grains and beans which I don’t mind at all but the impact this had on my tummy was quite severe the first week.
As I’m not used to consuming much starchy carbohydrates and usually try to stick to a plate of mostly protein and vegetables, the re-introduction of these types of foods made me feel tired, sluggish, fatigued and FAT!
I was probably eating a bit more than necessary anyway as I was cooking up batches of these grains and beans to experiment with different recipes but it definitely was a shock to the system.
But the second week wasn’t too bad at all, I’m digesting the new foods a lot better and my body isn’t missing the old foods as much. Of course it’s been lots of fun having to wing it and cook up these random ingredients with the hope I’ll make something tasty and appealing.

I decided to take the approach of picking my favourite meals to eat when I go out or am cooking something special and putting my twist on it as much as possible – my ethos all along really but just with a bit more extra thought now of what ingredients I can and can’t use.

The first recipe I am going to showcase is therefore my Chinese Fake Away – Salted Chili Shredded Chicken, a typical Sunday night choice that can now be enjoyed any day of the week without the guilt associated with getting a take out. One of my favourite Chinese take away dishes is Salt and Chili Chips in a Long Tray so I thought I could make this a full meal with a healthy protein too that would ease the pain of this ban on so many of my beloved foods. It doesn’t take too long to make and it’s pretty low maintenance. It takes as much effort to make as it would to call the Chinese and order it and I thought it tasted just as good. And no nasty MSG’s.

Give it a lash and let me know how you get on.

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Ingredients

200 grams Skinless & Boneless Chicken Fillets, chopped
1 medium-large Potato, washed
1 medium Brown Onion
1 Green Pepper
1 Red Chili
1 Scallion
2 cloves Garlic
1 Tbsp. Salt
1 Chicken Stock Cube
4 Tbsp. Soy Sauce
¼ cup Brown Flour
Olive Oil Spray
Salt & Pepper to taste

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Method

Preheat your oven to 180 Degrees Celsius and line an oven tray with greaseproof paper.
In a bowl, mix the salt, crumbled stock cube and flour together.
Spray your chicken with olive oil spray and toss the chicken through the flour mix until fully coated.
Spray a little oil on the greaseproof paper and pop the chicken pieces on the tray.
Pop in the oven for about 20-25 minutes / until chicken is cooked through.
While the chicken is cooking, use any remaining flour mix to coat your potato chips and also add these to the oven to cook.
(I used my air fryer for 20 minutes but they can go in the oven for about the same time)
While you are waiting, chop up your red chili, onion, green pepper, garlic and scallion
When your chicken pieces and your potato chips have been cooked, remove from the oven and set to one side.
Heat some olive oil spray on a large pan and add the prepared vegetables.
Lightly fry what’s on your pan and gradually add some of your soy sauce and seasoning.
Add the cooked chicken to the mix and pour in the remaining soy sauce.
Toss all the ingredients through together and add your chips to ensure even coverage of seasoning and heat for a couple of minutes.
Your like-for-like Fake Away is now ready to serve, enjoy!!

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Chicken & Lentil Hot Pot

Last week was the week before pay day for me so there were slim pickin’s in the pantry.
I always to try to keep my budget meals as healthy as possible and not resort to giant bowls of pasta so I had a look at what I had and thought about what I fancied eating.
The result was this really hearty and wholesome hot pot or stew that I packed out with chunky veggies and lentils along with chicken thighs and it tasted great.
I used the right combo of ingredients to keep me feeling full for hours but I still found myself going back for more as it was just so yum.
This is a real Sunday kind of dinner or cold day dinner as it’s super comforting and full of flavour.
You can make up a bulk batch and freeze some off too.
The only thing I would say with this one is that it doesn’t keep for too long so decide before you start cooking what you’re going to do with the batch.
I would advise to keep it up to two days in the fridge or else freeze straight away after you’ve had you first serve.
Don’t be put off by this however as it’s highly unlikely the hot pot will last this long if you make it right, I even had it for breakfast the next morning!

Ingredients

400 grams boneless, skinless Chicken Thighs
300 grams Red Lentils, uncooked but rinsed
1 Brown Onion, roughly chopped
2 cloves Garlic, roughly chopped
1 Litre Vegetable or Chicken Stock or 50/50
3 Carrots, chopped
4 Celery Stalks, chopped
1 Tsp. Dried Ginger
1 Tbsp. Chili Flakes
1 Tbsp. Paprika
1 Tsp. Ground Coriander
Salt & Pepper to taste
(play around with your seasoning as much as you like, you don’t have to stick the above measurements)
1 Tbsp. Olive Oil
1 handful of Fresh Coriander to serve

Method

Heat the olive oil in a large pot and add the onions and garlic.
Once the onions and garlic are aromatic and starting to brown, add the chicken fillets to the pot and cook until seared.
Pour in the stock and add your carrots and celery.
Add your seasoning to taste and cook on low for about 10 minutes, stirring occasionally.
Pour in the rinsed red lentils and give the pot a good stir.
Leave the pot to bubble away on a low heat for another 10-15 minutes, doing taste tests along the way until your happy with the flavour.
(I wanted to go for a bit of an Asian flavour as it is Summer so see if you can get that too)
Once you’re happy with the taste and your chicken is thoroughly cooked, serve your stew with some fresh coriander sprinkled on top.
Delish!

Infused Olive Oils

Olive oil is one of the good ones, full of the good fats and an essential cooking product for the healthy chef.

To heat on the pan when cooking or drizzle over salad as a dressing alternative, its just something you need to have in the cupboard.
A great way to enjoy olive oil more and use it more diversely is to infuse it with your favourite herbs and spices.
This is just a quick post to show you how to create some really interesting flavours that you can then add to your favourite cooked dishes and especially salads.
Essentially all you need is a big bottle of good quality olive oil, some smaller glass bottles or jars and your desired ingredients to add to the oil.
Below is the guide for:

Chili Oil
Garlic Oil
Basil Oil
Rosemary Oil

Basil Oil
3-4 sprigs fresh Basil
½ cup olive oil

Rosemary Oil
3-4 sprigs Rosemary
½ cup olive oil

Chili Oil
1 tbsp Red Chili Flakes
1 to 2 whole, dried Thai chilies
½ cup olive oil

For each of the above ingredients, the recipe is pretty simple.
Stuff your herb or chili into the bottle or jar you are going to use.
Warm the olive oil on a pan until it starts to bubble slightly.
Ten pour the oil into the jar and seal tightly.
Store in the fridge overnight and it will be ready to use.

Garlic Oil
4 cloves Garlic, peeled
Juice from ¼ lemon
1 to 2 cup extra virgin olive oil

Garlic infused oil is a bit more complex to put together as uncooked garlic can cause food poisoning.
So, half your garlic cloves steep them in the lemon juice.
Then roast them in the oven for about 45 minutes.
Add the cloves to a small airtight container and pour the oil over the cloves until they are covered in oil.
Refrigerate overnight and then strain the oil into a jar or bottle and seal.
Do not add the garlic cloves to the bottle.

These oils can be used and stored for about 10-14 days. I would recommend storing them in the fridge also.

Inspiration : Asian

With overseas travel becoming more affordable and popular in recent years, international cuisine is fast becoming the same.
Curries, stir fries, noodles, sushi – they are available everywhere now and the best thing about these South East Asian eats is that they’re quick, clean and wholesome.
Travelling South East Asia last year was a culinary feast for me as a foodie, I literally couldn’t wait for the next time I would be hungry and my bucket list mainly contained local, ethnic dishes I had heard about before the trip.
Anyone who has been to South East Asia will agree with me that the locals like to cook fast. The main means to a main meal in South East Asia is usually a giant hot wok where you throw all of your
desired ingredients in and let the fusion begin. With most of these countries belonging to the third world, you will also see that the locals will source their food as fresh and as cheap as possible with vegetarian dishes being hugely popular
due to the high cost of meat and poultry.
A foodies dream, South East Asia dared me to push my taste buds to the max and dip outside my comfort zone every now and then by trying something new and bizarre.
The intense aroma of chili and garlic fusing together with fresh coriander and basil winding its way through a busy food market is really something else!

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Me trying the local delicacy – deep fried cockroach

I took notes of every dish that delighted or surprised me, guessing what flavours were used to make me so satisfied.
I also took a Thai Cooking Class in Northern Thailand to learn as much as I could about the core fundamentals of South East Asian cuisine.
I would like to share with you some of my favourite dishes from the trip over a series of posts and hopefully give you some Asian Inspiration for your next meal.

First up is an all ’round favourite – Thai Green Curry.
Here you will see how to create the paste from scratch and I’ll add a quick recipe to throw it together at the end.

Ingredients

5 fresh Green Chilis, finely chopped
1 Tsp. Salt
1 thumb Lemongrass, finely chopped
5 cloves Garlic, crushed
3 Shallots, sliced
1/4 lime, sliced
1 Tbsp. Coriander, chopped
1 Tsp. Turmeric
1 Tsp. Shrimp Paste
1 Tsp. Black Pepper
1 Tsp. Ground Coriander
1/2 Tsp. Cumin Seeds
1 Tsp. Ground Ginger

Method

Using a food processor, pestle and mortar, coffee grinder; combine ground coriander, cumin seeds and black pepper.
Add the green chilis and salt and mix thoroughly.
Add all of the remaining ingredients except for the shrimp paste and combine together.
Once youve reached a smooth paste-like consistency, add the shrimp paste and mix until smooth and fine.
*If you want to make the paste greener, add in some coriander or basil leaf and combine.
You now have your paste!
I know its much easier just to buy from the jar but trust me, it tastes far better when you make it yourself – so authentic!

*To make a thai green curry with your paste, brown a chopped onion on a hot pan and add 2 Tsp. of the paste.
Stir in 1/2 cup of coconut milk and stir until mixed through.
Add your sliced meat of choice, I usually use chicken or prawns and stir until meat is cooked through.
Gradually add another 1/2 cup of coconut milk and 1 Tbsp. fish sauce and stir through.
Leave to bubble on a low heat for about 10-15 minutes and serve with steamed rice.
Delish!

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Vietnamese Noodle Soup

This is one of my favourite quick dishes to throw together.
It takes no time at all and is so yum!

Ingredients

500 ml vegetable or chicken stock
50 grams rice noodles
5-8 mushrooms, sliced
2 spring onions, sliced
1 cup bean sprouts, washed
1 cup bok choy leaves, chopped
1/2 carrot, thinly sliced
1/2 red chilli, sliced and de-seeded
Pinch of garlic powder
2 Tbsp. Soy Sauce
1 Tpsn. Fish Sauce
1/2 cup thinly sliced meat of choice (chicken, beef, pork or a handful of prawns)

Method

I don’t really have too much of a method for this one, its usually just me throwing it all in and hoping for the best.

In a small pot, bring your stock to the boil.
Once bubbling, add the thinly sliced meat of choice and let it cook in the stock for about 5 minutes to make your broth.
Add mushrooms, spring onion, carrots, garlic and fish sauce and let fuse until mushrooms are soft.
Add rice noodles and cook for about 5 minutes.
At this stage, do a taste test and see what you want to add more of, garlic, chilli flakes, salt, whatever.
Once you’re happy with the flavour, throw in the fresh chilis, bean sprouts, bok choy and soy sauce and let them warm up for about a minute or two.
Transfer from the pot to a bowl and dig in.
My mouth is actually watering writing this, I think I know whats on the menu for me today!

The Salad Bar – Tomato & Chick Pea Salad

This is such a good On-The-Go salad to have made up or it can be used as a side dish to a main meal.It takes 5 minutes to put together and tastes fab. Its super filling and packed with fibre too.

Ingredients

1 tin Chick Peas
6 small – medium Tomatoes
1 Tbsp. Turmeric
1 Tbsp. Cracked Black Pepper
1 Tbsp. Olive Oil
1 Sprig of Fresh Parsley

Method

Empty the tin of chick peas into a colander and rinse thoroughly.
Leave to one side and let the excess water dry off.
Chop the tomatoes into quarters and add to a large mixing bowl.
Finely chop the fresh parsley and add to the bowl along with the pepper and turmeric.
Add the chick peas and the olive oil to the bowl now and then mix it all up so that your seasoning and oil covers the
tomatoes and chick peas evenly.
Easy Peasy!

The Slow Cooker Series – Nepalese Lentil Curry

This curry takes a bit more work than most of my recipes but its one I really want to share.
I went to Nepal in 2015 and as amazing as the views and the people and everything else that the country had to offer were,
the recipe for this dish is one of the best things I took away with me from that trip.
Known as Dahl Makhani in Nepal, this lentil curry is a staple dish to the people there and it just so happens its one of the most delicious dishes I have ever tasted.
I made it my mission when I came home last year to perfect this dish and create something special to keep with me from my short time spent there.
I use my Slow Cooker for this dish as I just think curries do so well when cooked over a long amount of time – slow and low.
If you don’t have a slow cooker don’t worry, I’ll put the regular temperatures and times at the bottom for your reference.
This dish really is so special and I really urge you to give it a go!

Remember this is a Sow Cooker recipe so you might want to make it in the morning or afternoon so that it’s ready in time for dinner (6-8 hours).

Ingredients

2 cups Black Lentils / Black Dahl
6 cups water
1/2 cup tinned kidney beans, rinsed and drained
150 grams tomato puree
2 Tsp. Cumin Seeds
1 Tsp. Coriander Seeds
1 Tsp. Black Pepper
1 Tsp. Garam Masala
1 Tsp. Fenugreek Seeds
2 Dried Red Chilis
3 cloves Garlic, crushed
4 thumb piece of Ginger
2 Tsp. Salt
2 fresh Green Chilis
30 gram Real Butter
100 ml Greek Yogurt

Method

IMPORTANT: You need to soak your lentils overnight. Rinse them until the water runs clear and leave to soak in a bowl overnight.
Add the soaked lentils along with 6 cups of water to the Slow Cooker and cook on low for 4 hours until soft.
Once soft, mash the lentils with a potato masher of give them a quick whizz with a hand blender to break them up until they give a creamy texture.
Using a pestle and mortar, food processor or coffee grinder (I use my Nutriullet milling blade), grind your cumin seeds, coriander seeds, fenugreek seeds, black pepper and dried red chillies into a finee powdery paste.
When you’re happy with that, add your spice mixture to the lentils and stir through.
Back in the food processor or pestle and mortar; add the garlic and ginger with about a teaspoon of water and combine to make a paste.
Pour in your rinsed kidney beans and your garlic and ginger paste to the slow cooker along with the tomato puree, salt, butter and fresh green chilis (cut in half).
When everything has been stirred together, add enough water so that there is about 1/2 an inch of water covering the mix.
Dont worry if it looks too watery, the curry mix will drink it up.
Leave the curry to cook away on low for about 2-4 hours depending on how much time you have, everything is pretty much cooked by now and you cant overcook a curry this way – the longer the better!
Check in on it maybe every 30 minutes to an hour for a quick stir.
Do a little taste test each time to determine if you need to add a little bt more of anything.
About 30 minutes before you’re ready to serve, stir through the Greek yogurt and maybe a little bit more butter if you like.
This dish goes really well with basmati rice or naan bread but serve it with whatever you fancy.
You should have enough for about 8 serves so it’s a great meal prep dish or else you can show off to your friends if they’re over for dinner.
I’ve made this for quite a few people now because I’m so eager to share it and it’s been empty bowls all ’round.

*If you dont have a Slow Cooker you can still create this dish on the hob in a large pot.
Cook on low (1 or 2) and just cook for half the time of the Slow Cooker e.g 4 hours on the Slow Cooker is 2 hours on the hob.
Instead of adding 6 cups of water to the lentils at the beginning, add just enough to cover the lentils by about an inch but be sure to keep an eye on them adding a tipple of water now and then when neccessary.
The same applies for after you add the spice mix and kidney beans until the last hour or so when you just add a trickle and the water is almost fully absorbed before you add the yogurt.
Make sure you dont let it get too watery but if you do, just take some of the water out with a ladle or something – get creative (I had to do it plenty of times until I perfected it so dont panic).

I’d love to know your feedback on this one if you do attempt it so make sure to leave a comment!

Winning Weekend Chicken Dippers

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Ingredients

500 grams boneless, skinless chicken breasts
1 Cup Almonds, milled
1 Tbsp. Smoked Paprika
½ Tsp. Garlic Powder
1 Tsp. Ground Cumin
1 Tsp. Cayenne Pepper
1 Tsp. Black Pepper
1 Tsp. Salt
2 Eggs, beaten
Olive Oil Cooking Spray

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Method

Preheat oven to 190 Degrees C.
Slice chicken breasts into long strips about an inch wide.
Mix together milled almonds, smoked paprika, garlic, ground cumin, cayenne, pepper, and salt.
Dip chicken pieces in egg and then coat with almond spice mixture.
Place on parchment paper greased with cooking spray.
Bake for 20-25 minutes, until golden
Serve with a yummy dipping sauce and maybe with some sweet potato fries or my Cheesy Broccoli Tots for a Friday night treat.