Sunday, October 19, 2014

Sunday happiness

Hello everybody!! How are you? How was your weekend?

I have just got in from dance practice, Mr body is all sore, especially my abs! I'm enjoying this little dish of goodness right now:

As next week is going to be horribly busy, I cooked some food to freeze and keep me going!


Ingredients (for 4 people):
-4 courgettes in big chunks
-250g green beans, trimmed
-1 leek, chopped
-a handful of spring greens, roughly chopped
-400 ml tin coconut milk
-a handful of coriander chopped
-a handful of cashew or almonds, chooped and toasted (optional)
-300g tomato passata
-salt and pepper
For the curry paste:
-1 red onion finely chopped
-1 garlic clove roughly chopped
-1 big chunk of ginger, peeled and roughly chopped
-2 green chillies, deseeded and chopped
-1 tsp ground cumin
-1tsp ground coriander
-1tsp ground turmeric

Combine all the curry paste ingredients in a bowl with a couple of tablespoon of water and whiz to a paste with a food processor or a blender. 
Heat 1 tablespoon of oil in a large deep saucepan and fry the curry paste over medium heat for 3-4 minutes stirring constantly. Add the courgettes and stir for a couple of minutes until covered in the spices. Add the tomato passata, the coconut milk and the leeks. Simmer half covered for 10 minuts. Add the green beans and the spring greens and simmer for an extra 5 minutes.
Season with salt and pepper and stir in the fresh coriander. Scatter the nuts over the curry and serve with brown rice.


Ingredients (makes 5 small patties)

-2 cups of red lentils
-1 cup of quinoa
-1tsp paprika
-1 tsp dried chili flakes
-1 tsp nutmeg
-salt and pepper
-2 tbsp oats
-3 tbsp strong brown flour

Soak the red lentils in warm water overnight. Cook the quinoa, leaving it a bit "behind". Briefly whiz together the lentils and the quinoa, obtaining a coarse mix. Stir in the oats, flour and spices. WIth your hands form patties and roll them in  a brown flour and oats mixture. Place on an oiled tray lined with greaseproof paper and bake at 200°C for 30 minutes or until browned and crunchy on the outside.

Serve on a wholewheat bun with some mango chutney and green tabasco, with a side salad of cucumber and tomatoes.

Outside the weather is glorious, a breathtakingly wonderful autumn day: I love these luminous, fragrant days. 

What did you do this weekend?

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