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Continue reading →: Baked Chicken Curry
2 heaped teaspoons cumin seeds2 heaped teaspoons coriander seeds1 heaped teaspoon fennel seeds2 teaspoons ground turmeric2 teaspoons ground fenugreek1 large onion, roughly chopped3 large garlic cloves, roughly chopped1 large green chilli, roughly chopped1 thumb sized piece of fresh ginger, roughly chopped3-4 tablespoons sunflower or groundnut oil1 chicken, jointed into six…
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Continue reading →: Spring Miso
The making of miso in Japan is a highly traditional process, with some recipes having been passed down through the family for centuries. Miso is a mixture of Koji (cultured grain) and soya beans, left to ferment for anything from six weeks (for sweet misos) to 3 years (for dark,…
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Continue reading →: Ginger Snaps
225g (8 oz) self raising flourPinch salt1 tsp ground ginger110g (4 oz) caster sugar75g (3 oz) butter or margarine110g (4 oz) golden syrup1 egg beaten Preheat the oven to fan 160C, conventional 180C , gas 4. Grease some baking trays Mix together the dry ingredients Warm the fat and syrup.…
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Continue reading →: Mushroom Paprikash
½ tsp caraway seed 1 tbsp olive oil 1 onion, halved and sliced 300g cup mushrooms, quartered 1 large green pepper, deseeded and cut into chunks 2 tsp sweet smoked paprika 400g can chopped tomatoes 1 vegetable stock cube (or gluten-free alternative) 4 tbsp soured cream chopped parsley (optional) pasta,…
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Continue reading →: Ginger Chicken Escalopes
For the mushrooms 15 g butter 2 tbs rapeseed oil or vegetable oil200 g mushrooms, sliced half a centimetre thick1 garlic clove, finely choppedHalf tsp dried oregano or dried mixed Italian herbsSalt and freshly ground black pepper1 onion, thinly sliced For the chicken 2 boneless chicken breasts, skin removed4 cm…
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Continue reading →: Mushroom and Carrot Zosui (Mashurumu to Ninjin no Zosui)
4 – 5 cups konbu–shiitake stock 8oz oyster mushrooms 2 medium carrots, split in half and cut in half-moons 3 cups white or brown cooked rice 1 tsp sea salt 3 tbs soy sauce 1/3 cup thinly sliced scallions or green onions Method Heat the stock. Add the mushrooms and…
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Continue reading →: *Shudder* okay decided to photograph the hoard!
and trust me it isn't pretty (so there will be some dog shots to make me feel better lol!) First off – the living room Okay the last there was a gratuitous shot of two playing dogs (taken a week or so back), next room is the kitchen (which we…
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Continue reading →: Winter vegetable pie
Ingredients 2 tbsp olive oil 2 onions, sliced 1 tbsp flour 300g (about 2 large) carrots, cut into small batons ½ cauliflower, broken into small florets 4 garlic cloves, finely sliced 1 rosemary sprig, leaves finely chopped 400g can chopped tomatoes 200g frozen peas 900g potatoes, cut into chunks up…
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Continue reading →: Hearty Meatball Stew
Ingredients Meatballs: 1 slice white sandwich bread, torn into small pieces 8 ounces 20-percent-fat ground beef (about 8 ounces) 2 sweet mild Italian sausages, casings removed 1 egg 1 tablespoon chopped fresh flat-leaf parsley 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Hearty Meatball Stew: 1 tablespoon all-purpose…
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Continue reading →: Plans for 2014
Read 214 books Knit 16 squares At least 1 new recipe every 4 weeks Use make-up at least once a week Finish sweater Finish tapestry Finish Map of Durham Read all the Terry Pratchetts (Discworld ones) Use up all the odds and sods of lotions and potions! Not much I…
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CraftyDragon
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