During isolation I’ve been making lunch for my housemates. It gives me a break away from work and has also meant I’ve finally nailed soup-making! This one is so incredibly warming; sweet, spicy and creamy from the potatoes. The secret is the dollop of mango chutney which takes the harshness away from the spices.
This is my favourite thing to make whenever I have Aubergines. You do need a good few staples such as Miso and sesame oil, but if you are ok to invest in them do – they will last forever and once you’ve made this, you’ll want to make it again in the future.
Another dal recipe today because I just can’t get enough. This one is very fresh and herby
Course: Main Course
Cuisine: india, Indian
Keyword: curry, dal, healthy, lentil
400gYellow split lentilsDried
100gSpinachFrozen or fresh
1tspDried chillior fresh
Boil the lentils until very soft and smooth – for me it typically takes about 30 minutes in my trusty pressure cooker, or 1-1.5 hours in a regular saucepan.
When it’s nearly ready, add the finely chopped garlic, cumin seeds and mustards seeds to a couple of tablespoons in oil in a frying pan. When it starts to brown a little transfer it to a pestle and mortar and crush it into a paste. When the lentils are the texture you want, turn off the heat, add the garlic and spice mixture plus the chopped coriander and spinach. Taste and add salt if needed.
While it cools a little, shallow fried some thinly sliced onion and grated sweet potato to add on top on a very high heat until crispy.
Oh my god, this recipe changed my life. My live-in lover adores falafel more than anything and I never thought i’d be able to make proper, crunchy, fresh out of the frier falafel that is a little bit creamy inside at home. The only niggle is you need to soak the dried chickpeas over night, but using dried means its crazy cheap. The mixture also freezes really well which is great because this recipe makes a lot!
200g dried chickpeas – soaked overnight
1/2 big bunch of coriander (stalks included)
2 cloves garlic
3 spring onions
1 tsp salt
1tsp curry powder
1 tbsp cumin
1 tbsp flour
Make sure to soak the chickpeas in water overnight – they’ll massively expand and become softer.
Drain them and add them to a food processor. Slice up the spring onions, coriander, and garlic and add them and everything else to the processor as well.
Once the mixture is slightly holding together, empty out into a bowl.
Chill the mixture for an hour in the fridge.
Roll into golf sized balls and deep fry for 5-8 minutes in medium oil.
I had no idea how easy it was to make these! I always love them on tacos or on top of noodle dishes. Save a jam jar if you can as it’s the perfect size for 1 smallish onion’s worth. You could absolutely add some jazzy spices as well like onion seeds or fennel.
1 smallish red onion
100ml hot water
2 tbsps sugar
1 tsp salt
50ml cider vinegar
Mix everything into the hot water and leave to dissolve.
Slice the onion as thinly as possible in half moons and stick in the jam jar.
Pour over the pickling liquid until everything is covered.
Leave in the fridge overnight before eating. Should keep for at least a week.
After a few hours they will be soft and the liquid will be a hot pink colour. Amazing.
Sometimes the nicest thing in the whole world is coming home to a home cooked meal. Especially if you’re tired or cold or just in need of a cuddle.
I came home the other day in one of these states to be greeted by the best housemates in the world, a cold beer and a bowl of the most delicious Thai Noodle Soup I’ve ever had in my life. It was creamy and fresh and garlicky, gingery and full of crunchy veg. This recipe has quickly become a store cupboard staple and has become something I dream about, along with Bodeans Burnt Ends and Spaghetti Carbonara.
Find below the finest and quickest Thai noodle soup recipe you’ll ever find.
4 Small chillies (v. small, probably 1 chilli’s worth)
1 tsp Cayenne pepper
2 cloves Garlic
1 Small onion
1 lime (zest and juice)
1 tsp dried cumin
1 tsp dried coriander
1 Bunch of fresh coriander
3 tbsp Soy sauce
1 tbsp Fish sauce
1 tin Coconut milk
1 litre Vegetable stock
2 nests Dried egg noodles
Vegetables (whatever you have, however much you like)
Cook the onion until soft, add the Ginger, Garlic, chilli and spices and cook on a gentle heat adding splashes of coconut milk to keep the paste from Browning too much.
Add vegetables of your choice. (I like mange tout and baby corn but whatever you have in the fridge would be fine) the veg stock and coconut milk.
Cook together for 15 mins adding the noodles to a separate pan of boiling water for the last 5.