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Recipes
Aloo Gobi (Potato and Cauliflower Curry)
Aloo Gobi (Potato and Cauliflower Curry)
Aloo Gobi (Potato and Cauliflower Curry)
- Ingredients: Potatoes, cauliflower, onions, tomatoes, ginger, garlic, cumin seeds, turmeric, coriander powder, garam masala, fresh coriander, and rapeseed oil.
- Instructions:
- Heat rapeseed oil in a pan and add cumin seeds.
- Add chopped onions, ginger, and garlic, and sauté until golden brown.
- Add chopped tomatoes, turmeric, coriander powder, and salt, cooking until the tomatoes soften.
- Add potato cubes and cauliflower florets, mixing well.
- Cover and cook until vegetables are tender.
- Finish with garam masala and fresh coriander. Serve hot with rice or naan.
Vegetable Pakoras (Fritters)
Aloo Gobi (Potato and Cauliflower Curry)
Aloo Gobi (Potato and Cauliflower Curry)
- Ingredients: Chickpea flour (besan), mixed vegetables (potatoes, spinach, onions), green chilies, coriander, cumin seeds, turmeric, salt, vegetable oil.
- Instructions:
- Mix chickpea flour, spices, and chopped vegetables in a bowl, adding a little water to make a thick batter.
- Heat vegetable oil in a deep pan for frying.
- Drop spoonful's of batter into the hot oil and fry until golden brown.
- Drain on paper towels and serve hot with chutney.
Chicken Korma
Aloo Gobi (Potato and Cauliflower Curry)
Roasted Root Vegetables
- Ingredients: Chicken pieces, onions, garlic, ginger, yogurt, cream, cashew nuts, garam masala, coriander powder, turmeric, salt, sunflower oil.
- Instructions:
- Heat sunflower oil in a pan and fry onions until golden.
- Add garlic, ginger, and spices, cooking until fragrant.
- Add chicken and cook until browned.
- Blend yogurt and cashews to a paste, then add to the pan with cream, simmering until chicken is tender.
- Serve hot with rice or naan.
Roasted Root Vegetables
Roasted Root Vegetables
Roasted Root Vegetables
- Ingredients: Carrots, parsnips, sweet potatoes, onions, garlic, rosemary, thyme, salt, pepper, and rapeseed oil.
- Instructions:
- Preheat oven to 200°C (400°F).
- Chop root vegetables into even pieces and place them on a baking tray.
- Drizzle with rapeseed oil and season with salt, pepper, rosemary, and thyme.
- Toss to coat evenly and spread in a single layer.
- Roast for 30-40 minutes, turning occasionally, until golden and tender.
Classic French Crepes
Roasted Root Vegetables
Classic French Crepes
- Ingredients: Flour, eggs, milk, a pinch of salt, vegetable oil, butter (for cooking).
- Instructions:
- Mix flour, eggs, milk, salt, and a tablespoon of vegetable oil to make a smooth batter.
- Heat a non-stick pan and brush lightly with butter.
- Pour a ladleful of batter into the pan, swirling to cover the surface thinly.
- Cook until edges lift, then flip and cook the other side briefly.
- Serve with sweet or savoury fillings.
Italian Caprese Salad
Roasted Root Vegetables
Classic French Crepes
- Ingredients: Fresh tomatoes, mozzarella, fresh basil leaves, balsamic vinegar, salt, pepper, sunflower oil.
- Instructions:
- Slice tomatoes and mozzarella, then arrange on a plate, alternating slices.
- Drizzle with sunflower oil and balsamic vinegar.
- Sprinkle with salt, pepper, and fresh basil leaves.
- Serve as a light starter or side dish.