My Thai beef and sweet potato curry
Posted on 25/07/2017
Here’s my delicious heart warming spicy and tangy home made curry. My Dads own freshly ground spice mix is my choice of mix in this curry.
I kilo Chuck steak cubed
2 finely sliced onions
3 cm knob of ginger diced
4 garlic gloves diced
2 x tlbs lemongrass shredded
2 x shredded kaffir lime leaves
*6 tlbs of SPICE MIX
11 cardamom pods
2 tlbs tamarind paste
1 tlbs palm sugar
Salt & pepper
800 g cubed sweet potato
2-3 mugs of water
Garnish with peanuts, coriander and shredded red capsicum
Cumin seed ground 3 x Tlbs
Coriander seed ground 3 x Tlbs
Smoked Paprika 1 x Tlbs
Turmeric 2 x Tlbs
Aniseed ground 1 x Tsp
Cinnamon 1 x Tsp
Mixed Spice 1 x Tsp
Garam Masala 1 x Tlbs
Gently fry off spice mix, cardamom pods, onion, ginger, garlic.
Add lemongrass, kaffir lime, cubed chuck steak, salt & pepper. Cook till brown.
Add tamarind paste, palm sugar, and water.
Simmer 1 hour.
Add cubed sweet potato
Simmer a further hour until meat is tender.
Garnish with peanuts, coriander and shredded red capsiucum
Winter grilled halloumi and vegetable salad
Posted on 24/07/2017
Sundays after teaching I thoroughly enjoy creating something healthy, delicious and interesting to kick start our working week. Here’s my creation I put together this weekend.
•3 med/large zucchinis sliced in half then longwise
•200g cooked lightly minted peas
•10 med Brussel sprouts sliced
•1/2 small bunch of parsley
•200 g halloumi sliced
•2 med red onions sliced
•pink salt and pepper to season
•Dress with olive oil and organic apple cider vinegar or balsamic
Using a grill cast iron pan, place zucchinis sliced side down, grill to soft and marks appear. Grill halloumi, Brussel sprouts and red onion.
Cook the minted peas till just tender, mix all together along with seasoning, parsley, and dressing. Top with cooked red onions.
Posted on 19/07/2017
Open your mind to different ways of using simple ingredients. Here is an old favorite creation of mine, using plenty of ginger which I love for its medicinal properties, chili, herbs, spinach, red lentils, grated sweet potato and carrot. Spicy lentil and spinach curry with sweet potato and carrot dumplings, topped with Greek yoghurt.
What You’ll Need
2 tablespoons olive, coconut or untoasted sesame oil
1 small onion, chopped
2 cloves garlic, chopped fine
1 teaspoon mustard seed
2-3 teaspoons mild curry powder
1 teaspoon ground cumin seed
1 teaspoon chopped ginger root
4 cups water
2 pinches sea salt
Freshly ground pepper
1 cup dried red lentils
4 tablespoons coriander, finely chopped
2 large silver beet leaves, sliced
How to Make It
In a large saucepan, warm the olive oil over medium heat. Add the chopped onions and garlic and sauté until translucent, about five minutes.
4 tablespoons coriander, finely chopped n and ginger, and stir constantly for one minute. Add the water, salt and lentils. Bring the lentils to a boil, cover, reduce heat and let simmer along with chopped silverbeet or spinach until soft and tender. – about 30 minutes. Adjust the seasoning, adding sea salt and freshly ground pepper to taste.
Stir in coriander and serve. Dumplings. 1 sweet potato and carrot grated. 1/2 chopped onion finely with ginger. 2 tbls chopped coriander, small red chili finely sliced. Add 1 beaten egg with 2-3 tlbs plain flour, 1 tsp baking powder, season. (Add more or less flour if too its too dry or wet) Mold into balls in your hand, poach in the lentils or in soft boiling water.
Serve topped with Greek yoghurt and freshly chopped coriander.
Posted on 18/07/2017
I came across this recipe and was won over with its simplicity and most importantly being gluten free. I thoroughly enjoyed making this recipe and was a success at my girls night in, many of them being gluten intolerant.
12 oz sweetened shredded coconut (3 cups lightly packed)
5.25 oz sugar (3/4 cup)
3/4 cup egg whites about 6 large
1 3/4 teaspoons vanilla extract
1/4 teaspoon almond extract optional
6 oz semi-sweet chocolate chips (1 cup)
Mix first the coconut, sugar, and eg whites together in a heavy, large saucepan. Cook them over medium heat, stirring constantly, until the sugar dissolves and the mixture thickens and appears somewhat pasty, about 10 minutes. Remove the pan from the heat.
Mix in 1 1/2 teaspoons vanilla extract and, optionally, 1/4 teaspoon almond extract. (The almond extract can be omitted, but I think it adds a great complimentary flavor to the coconut.)
The speed down the cooling process, spread out the coconut mixture on a large baking sheet. Refrigerate until cold, about 30-45 minutes.
Preheat the oven to 330°F. Line another baking sheet with parchment. Use a cookie scoop to scoop up generous tablespoonfuls of coconut mixture. Dampen your hands and gently roll the ball between your hands to make it round. Place the cookie on the baking sheet, and repeat with remaining coconut mixture.
Bake for 25-30 minutes the cookies until they’re golden brown, rotating the tray halfway through so they bake evenly. Cool them completely.
If you want to add the optional chocolate coating, melt the chips in the microwave. Dip the macaroons in the chocolate: either dip the bottoms, dip them halfway, or use forks or dipping tools to dunk them completely. Refrigerate the tray to set the chocolate, for about 15 minutes.
Prep time 30 mins
Cook time 30 mins
Posted on 16/07/2017
500 g cubed Jap pumpkin
1 Tlbs coconut oil,
1 tsp cumin powder
2 chopped cloves of garlic
Pepper and salt to season
Cook in hot oven for 10 minutes or until tender
1 sliced red onion
1 cup cooked chick peas
Roast in oven till onion has colored and is tender
Mix together with:
150 g feta cheese
Sprinkle of currants
Handful chopped parsley
Dress with olive oil and wine balsamic vinegar