Everyone loves a good currynight and although a takeaway is great sometimes, it is so much more satisfying to create your own and see everyone enjoy it
I had tried the Tikka Masala from the HairyBikers Best Curries book as part of my CurryNight series and thought I would try the Korma as it is another British favourite
Biryani is another curry dish that is always a winner in my book. fragrant rice mixed with vegetables and melt in the mouth meat and often served with a side of vegetable curry
The HairyBikers are getting in on the act and donning their aprons for this great cause and what’s more, they have also very kindly shared their recipe for Victoria Sponge with Blackberries and Spiced Cream
One of the first Slimming World recipes I ever tried was this Thai green chicken curry. It’s deliciously creamy with a slight kick — hands down, the best Thai green curry I’ve ever had
Season the beef fillets with salt and pepper and set aside. Heat the butter in a large frying pan. Add the onions and sauté for 2 minutes then add the mushrooms, cook until both are soft
This curry was absoultely delicious, if I do say so myself. I am not a connoisseur on chicken jalfrezi as I don't eat that many curries, and if I do I usually go for chicken tikka masala
The HairyBikers’ Best –Loved Recipes Mum’s Still Know best. Meatballs in GravyMy adaptation of Si and Dave’s recipe from The HairyBikers’ Best –Loved recipes Mum’s Still Know Best published 2011 by Weidenfeld and Nicolson
Coconut Prawn Curry Recipe {Hairy Dieters}. Coconut Prawn Curry. I've bought both of the Hairy Dieters Cook Books in a bid to inspire myself into Thindom and as yet, have only cooked the one recipe from them
You got to hand it to Dave and Si, they sure know how to dish up a proper meal. There is nothing better than a proper family favourite that keeps the whole family happy
Place the mince in a large non-stick saucepan with the onion, celery, carrots and garlic. Dry-fry over a medium heat, stirring from time to time with a wooden spoon for 8–10 minutes, or until the beef is no longer pink and the vegetables are beginning to brown
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