This dessert was created for Anna Pavlova, a Russian ballet dancer (pictured). It is my absolute favourite and always goes down well with family and friends; there are never any leftovers! It is deceptively easy to make and looks amazing. You can add finely ground hazelnuts or swap Continue reading “Raspberry Pavlova”
I love going to Indian restaurants because they offer a great choice of vegetarian food and they’re happy to let you order a selection of side dishes so that you can mix and match. I can happily peruse the menu, taking ages to make up my mind, knowing that the next time I visit I can try something different. I always avoid anything called ‘vegetable curry’ – I want to know what the vegetables are; after all, who would eat ‘meat curry’ without being a little dubious about what might be served up?
Lots of veggie dishes can be quick to cook or prepared in advance and it’s well known that many Continue reading “An Indian Feast”
This recipe can be served as a dhal and eaten as it is, with chapattis or you can use it as a sauce and pour it over vegetables. I find it works well with sliced, sautéed mushrooms.
1 onion, finely chopped
1 clove garlic, crushed
½ teaspoon turmeric
1 teaspoon garam masala
225g red lentils
¾ pint vegetable stock
25-50g creamed coconut
How to Cook
- Sweat the onion for a few minutes, until soft.
- Mix the spices in a little hot water and add to the onion, stir well, then add the garlic and cook for two minutes.
- Stir in the lentils and fry for one minute, then pour in the boiling stock.
- Bring to the boil, then lower the heat, cover and simmer over a gentle heat for about 20 minutes (be careful when lifting the lid as this mixture spits!)
- Dissolve the coconut in a little boiling water and stir it into the lentils. Cook for a few minutes until the mixture has reduced to the desired consistency before serving.
2-3 fresh chillies, finely chopped
1 teaspoon mustard seeds
2 teaspoons ground cumin
1 teaspoon coriander
½ teaspoon tumeric
2 onions, chopped
2 cloves garlic
900g fresh spinach, washed
How to Cook
- Peel the potatoes and cut into 1cm cubes. Set aside.
- Heat the oil in a large saucepan, add the mustard seeds, fresh chillies and spices and stir fry for a few seconds until the mustard seeds start popping.
- Add the onions and cook until soft, then add the garlic.
- Add a couple of tablespoons of water and the potatoes. Cook gently for about 15 minutes or until the potatoes are tender.
- In a separate pot, wilt the spinach a few handfuls at a time. The water from washing the spinach will be enough to cook it.
- Drain the spinach, chop it and add it to the potato mixture, then serve.
1 small onion, peeled and finely diced
½ fresh chilli finely chopped or sprinkle of chilli flakes
1 garlic clove, crushed
1 tbsp curry powder
1 tin of chickpeas, drained
1 tin chopped tomatoes
100ml/4 fl oz vegan stock
fresh coriander, roughly chopped
1-2 tablespoons Greek yoghurt or vegan alternative
How To Cook
- Heat the oil. Add the onions and fry until soft, then stir in the crushed garlic, chilli and the curry powder.
- Cook for a further two minutes then add the chickpeas, tomatoes, and vegetable stock. Simmer for 30 minutes, until reduced.
- Add the Greek yoghurt if you have a creamy sauce. Fold in the coriander, season to taste and serve with rice, chapati or naan bread.
Serves 2 people as a main course or 4 as part of a selection of dishes