The orangey red meat that is charred and tastes so full of flavour. Some like the sublte aromatic spiced dishes such as korma and passanda, others (like myself) like fiery hot spiced dishes such as ceylon, madras, vindaloo and phaal
The orangey red meat that is charred and tastes so full of flavour. Some like the sublte aromatic spiced dishes such as korma and passanda, others (like myself) like fiery hot spiced dishes such as ceylon, madras, vindaloo and phaal
It's Saturday night and we both decide we really fancied an Indian takeaway. Before we reached for the menu I checked what ingredients we had in the house, and turns out I was able to whip up an entire Indian feast that is delicious and a fraction of the syn value (and price
I thought it was about time to share my recipe for Easy BombayPotatoes with you. Leftover boiled or roasted potatoes can be used, just see my note at the bottom of the recipe
I do love sweet potatoes, and adding them to my Actifry was a no brainer. Actifry Recipe. Peel the sweet potatoes, and chop them up in the same way as the baby potatoes
Bombay Aloo, is my recent loving recipe. When I took a job I promised myself that I would at least post a recipe once a week but it just couldnt happen
Shakshuka. Chhole (Chana) Masala – Indian chickpeas curry. There are several other options it can go for such as – Pulav, Naan, Chapati, mashed potato, boiled peas etc
Recipe Source. This is so Indian with the ghee and cardamom and pistachios. This blog has thousands of tried and tasted vegetarian recipes around the world and eggless bakes
and do check out my other apple and pear recipes – I have several on the blog, including my Old Fashioned Scottish Apple and Ginger Chutney, Apple Scones and Harvest Apple Cake, Pear, Goat’s Cheese and Walnut Muffins
Loaded with goodness of sweet potatoes, oats and protein rich chickpeas, these wholesome burgers turned out to be exceptionally good both taste but high in nutrition
Now these potatoes in the pictures are Albert Bartlett Rooster which are one of my favourite spuds as they have a great flavour and they are so versatile, and I also recommend using Rapeseed Oil, for this recipe I have used Farrington Mellow Yellow it adds a great colour to the spuds, and it is great to support a local producer, with such a good product
Cream, garlic, potatoes, cheese – what’s not to love. I think it can be pretty much served with anything – this year I served it with lamb shanks on New Years Day, other times it’s accompanied a beef wellington or a nice rich casserole
Comments
Log in or Register to write a comment.