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Continue reading →: 5 Minutes EASY Egg Fried Rice
Ingredients 3 tbsp cooking oil 4 eggs, beaten with pinch of salt 4 cups cold jasmine rice 2 tbsp soy sauce pinch of salt 4 green onions, sliced Instructions Heat a wok or a skillet over high heat; add 1 tbsp cooking oil and swirl to coat. Pour beaten eggs…
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Continue reading →: Keralan vegetable curry
Ingredients 1 onion 1 tbsp vegetable oil 200g jar Cooks’ Ingredients Keralan Curry Paste 25g piece fresh root ginger 227g can chopped tomatoes 600g frozen essential Waitrose Winter Vegetable Mix 400ml can essential Waitrose Half Fat Coconut Milk Basmati rice (to serve) Method Roughly chop 1 onion. Heat 1 tbsp…
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Continue reading →: Rustic Vegetable Stew with Dumplings
Ingredients 2 leeks, trimmed and finely chopped 1 onion, peeled and finely chopped 2 tbsp olive oil 3 cloves garlic, peeled and crushed 4 carrots, peeled 4 parsnips, peeled Half swede, peeled 2 large potatoes, peeled Large sprig rosemary or other herbs 1 litre stock made with 1 vegetable stock…
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Continue reading →: Mexican tuna & bean salad
Ingredients 2large pitta breads 400g can mixed beans , drained and rinsed 1 avocado , sliced or chopped 4large tomatoes , deseeded and chopped ½ bunch spring onions , sliced 1 red chilli , chopped 400g can tuna in water, drained 3 tbsp French dressing , homemade or bought Method…
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Continue reading →: Spinach, broad bean & feta salad
Ingredients 250g couscous 300g frozen broad beans 125g baby spinach leaves 20g pack fresh mint 85g black olives 200g pack feta cheese Method STEP 1 Prepare couscous with boiling water, according to the packet's instructions. STEP 2 Meanwhile, boil broad beans according to pack instructions. Cool in a colander under the cold tap, then drain. Put baby…
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Continue reading →: Spinach and ricotta pasta
Ingredients 150g/5½oz dried farfalle or tagliatelle 200g/7oz fresh spinach or defrosted frozen spinach 50g/1¾oz unsalted butter 1 garlic clove, finely chopped 125g/4½oz ricotta freshly grated nutmeg 1 tbsp grated pecorino (or alternative vegetarian hard cheese) salt and freshly ground black pepper Method Cook the pasta according to the packet instructions, or until al dente. Drain and reserve a cupful of the cooking…
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Continue reading →: Mushroom, chickpea and spinach curry
Ingredients For the chapatis 250g/9oz chapati flour (atta), plus extra for dusting 50g/1¾oz butter, melted ½ tsp salt For the curry olive oil, for frying 400g/14oz mushrooms, thickly sliced 1 onion, roughly chopped 3 garlic cloves, crushed 30g/1oz piece root ginger, grated 30g/1oz tomato purée 1 tbsp garam masala ½ tsp smoked paprika or chilli powder 2 x 400g tins chickpeas, drained 400g tin chopped…
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Continue reading →: CREAMY GARLIC MUSHROOM TAGLIATELLE
INGREDIENTS 1 tbsp oil 250 g (~ 9 oz) mushrooms, sliced (I used chestnut mushrooms) 250 g (~ 9 oz) fresh tagliatelle 3 cloves garlic, minced 1 tbsp butter 2 tbsp heaped full fat cream cheese 75 ml (~ 1/4 cup) milk 50 g vegetarian parmesan-style cheese, finely grated (~ 1/3 cup when grated) Salt Black pepper Few sprigs fresh parsley, finely chopped INSTRUCTIONS Heat a dash of…
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Continue reading →: Creamy vegetable tagliatelle
Ingredients 150g Co-op dried tagliatelle 240g pack Co-op carrot, broccoli, baby corn and sugar snap peas 2 tsp Co-op olive oil 1 clove garlic, crushed Zest of 1 lemon 100g Co-op light soft cheese with garlic and herbs 1 tbsp flat leaf parsley, chopped Method Cook the pasta according to…
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Continue reading →: Monkey Bread Business (The Cast Iron Skillet Mysteries #6) by Jodi Rath
Nature breeds new life with the sign of Spring in the air in Leavensport, Ohio, and Jolie and Ava find their new families’ lives turned upside down! With properties in Leavensport beginning to sell, Nina Sanchez opened a bakery after purchasing the lot next to M&M’s Italian restaurant. She is…
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CraftyDragon
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