Butterbean and Sweet Potato Bhuna (v)

Yes, more curry… what can I say. I like curry…

For 4 portions you need:
1/2 jar curry paste
2 jars water
2 sweet potatoes, diced
2 onions, chopped
3 cloves garlic, crushed
3 tomatoes, chopped
1 tin butterbeans, drained and rinsed
1 tbsp oil

Fry the onions in the oil, covered, for 5-10 mins till softened. Add the curry paste and cook out. Add everything else and bring to the boil. Reduce to a simmer and cook for 15-20 mins till the potatoes are tender and the sauce has reduced. Serve with roti.


Greek Salad with Potatoes

Boychild loved this. OMG. He’s never eaten Greek Salad before and professed to not like feta but he ate this. And had the leftovers in his lunch the next day. Wonders wil never cease it appears…

For 3-4 portions you need:
1/2 pack new potatoes, jersey royals if you can stretch to them 😉
1 pack chilli olives
1 pack feta. crumbled into 1cm cubes
2 peppers, cut into chunks
2 red onions, cut into 8ths
2 tomatoes, cut into 8ths and then in half again (so roughly chopped…)
2 tbsp olive oil plus more for roasting
salt and pepper
large handful of fresh oregano, finely chopped
juice of 1 lemon

Cook the potatoes. Toss the peppers and onions in a little olive oil and season. Roast in a hot oven for about 10 mins till tender. Place the tomatoes, olives, olive oil, lemon juice, oregano and feta in a bowl. Add the peppers and onions once cooked. Drain the potatoes and cut in half if large. Add to the bowl. Mix and serve.

Mixed Vegetable Noodles with Cashews (v)

I arrived home from work starving on Thursday and craving a Chinese, so this was created as I really couldn’t justify getting a takeaway… The cold leftovers were yumsome for lunch the next day too.

For two portions you need:
1 pack noodles
4 spring onions, cut on the diagonal
1/2 punnet mushrooms, thickly sliced
1 pack mange tout & baby corn, cut into bite sized pieces
2 carrots, peeled and thinly sliced on the diagonal
2 tbsp dark soya sauce
2 tbsp mirin
2 tbsp light soya sauce
2 tsp toasted sesame oil
1/4 cup raw cashews

Cook the noodles. Drain and refresh under cold water. Meanwhile heat a wok and stirfry the vegetables for 2-3 mins. Add the noodles, cashews and the mirin/soya sauces. Heat through and scoff.

Infamous Courgette Bread…

OK it’s only infamous cos it’s got courgettes in it and it’s called bread and people on twitter, instagr.am and facebook wanted the recipe. Maybe it should be called intriguing courgette bread instead… Anyway, I digress. This is a Rachel Allen recipe (p72 of Bake) and jolly fine it is too. A lovely crunchy sugary topping forms during baking and the whole flat smelled of yummy spices as it cooked. It freezes really well and is great for lunch boxes. As the week goes on it can be toasted and topped with butter or honey or whatever you fancy really. Peanut butter on it is suprisingly good. Honest.

For 2 2lb loaves you need:
400g plain flour
1/2 tsp salt
1 tsp bicarb
1/2 tsp baking powder
1 tsp ground cinnamon
1/4 freshly grated nutmeg
300g vanilla caster sugar
100g demerara sugar
3 eggs, beaten
200ml vegetable oil
2 tsp vanilla extract
3 medium courgettes, grated (skin an’ all…)
75g walnuts, roughly chopped

Mix everything together and scrape into two lined loaf tins. Bake in a slowish (160 degree) oven for 60-90 mins. The loaves are done when a cocktail stick comes out clean when inserted in the centre. Leave to cool and then slice and scoff as you wish. Et voila…