1 tin chickpeas
1 tun coconut milk
1 green chilli
Cardamon, Cumin, Coriander and Garlic to taste (about 1/2 tsp each)
Cut chicken into bite sized pieces and brown this is a frypan, then place the chicken in slow cooker. In the frypan, heat the spices, then add those to the slow cooker. Cut the vegetables into bitesized pieces, then add to the show cooker with the chickpeas and coconut milk. Cook on low for several hours.
Slowcooker Chickpea Curry January 16, 2009
Vegetable and chickpea curry December 13, 2008
1 lge brown onion
2 garlic cloves
2 tbl sp curry powder
3 tsp cumin
800g can diced tomatoes
1/2 lemon juiced
300g chickpeas drained
1lge sweet potato
Jasmine rice and natural yoghurt to serve
1. You can fry the onion and garlic in a frying pan first, or just put it in the crockpot with all but the last 2 ingredients.
2. cook on high for 4 hours, or slow for 6 hours.
3. Serve with rice and yoghurt.
Spring onions, finely chopped
bacon (2 rashers), chopped
1/4 cup grated cheese
1 teaspoon cornflour
a “splash” of milk
1/4 cup of steamed broccoli
1/4 cup sweet corn
1/4 cup steamed pumpkin
1/4 cup spinach
1 sheet puff pastry
Optional – cooked diced chicken breast
1). Fry the bacon and spring onions. Then leave to cool.
2). Put the cornflour into a coffee mug, add the milk and stir until it is combined. Beat the eggs and milk mix together. Add whatever herbs and spices you like.
3). Add all ingredients together and stir gently, but don’t whisk it! (otherwise you’ll have too much air in the quiche and it will puff up and look bizarre
4). Line a deep flan tin with the pastry (I need to cut some of the overlap off and use it in the areas it doesn’t cover). Add the egg mix. Use a pastry brush to coat any exposed pastry with the filling mix.
5). Put this on the top shelf of the oven and bake until pastry is browned. You might need to turn the oven down towards the end to let the inside set without burning the pastry.
3 chicken thighs (skinless)
3 small-medium sized mushrooms
1 clove garlic
1 small onion, finely chopped
Pinch of assorted spices (mixed herbs, cardamon etc.)
1c grated cheese
1/2 cup spinach (I use 2-3 cubes of [defrosted] frozen stuff)
handful of peas and corn
1/2 cup steamed pumpkin
1/4 cup steamed broccoli
1/2 cup steamed eggplant
1 sachet of cream of mushroom cup-a-soup
Sheets of puff pastry
Fry the meat, onion, garlic and mushrooms. Mix the mushroom cup-a-soup with about 1/2 a cup of water and pour over the meat. Add rest of ingredients together. Make sure your mixture is not too runny.
Scoop the mixture onto a sheet of pastry and fold the corners over to make a sort of envelope. Make sure the pastry overlaps well so that it will seal and the filling will not leak out. (You can make 4 small parcels by cutting the pastry into 4, or make one large one from a full sheet)
Then flip it over so the seams are down on a greased tray, and poke an airhole in the top. You can brush the pastry with beaten egg and sprinkle with sesame or poppy seeds and herbs.
Cook in a hot oven (200ºC ) until the pastry is cooked…. about 15-20 mins.
Basically whatever you have in the fridge…. some things I usually use are:
Pasta /rice – about a 1/2 cup of rice or 1 cup small pasta
herbs and spices
Tomato paste (1/2 small tin)
Wholegrain mustard (about 1ts)
meat – chicken, beef, sausages.. whatever I have
1). Chop the vegetables and meat into bite sized pieces.
2). In a large casserole dish put all the ingredients in – except the last 3 and mix well.
3). In a coffee mug, mix about 2 teaspoons of cornflour and about 1-2 tablespoons of gravy powder with about 1/2 cup of water. Mix well. Add about 2 tablespoons of milk powder, stir well and add to the casserole dish.
4). Top up with water to cover the ingredients. Put the lid on and place in an oven at about 150C for a good 2 hours. Keep stirring it every 15 mins or so, to make sure it doesn’t stick. You can cook it on the stove top in a saucepan if you wish
If you are in a hurry, fry the meat first, and cut the vegetables (like the pumpkin, carrot and potato) into smaller pieces, and it will cook quicker.
Or you could do this in a slow cooker instead of the oven
Broccoli & Ricotta Logs November 18, 2008
2 small potatoes
1 ½ c ricotta cheese
1c wholemeal breadcrumbs
Steam the broccoli until tender then chop finely. Steam the potato until soft then mash well. Combine all ingredients and mix well. Shape into 4cm logs and place on a lightly greased baking tray. Bake at 160°C for 15 mins, then turn and cook another 5-10 mins. For added flavour, roll in breadcrumbs with parmesan cheese before cooking.