Stuffed Veg Peppers
Once upon a time I was cleaning my pantry at home and found loads of tinned food, enough to feed the world, ok maybe not the world but the exaggeration is justified. For all of you who have grown up in a desi household you'll know what I mean. Desi mums have the tendency of stocking up there cupboards and pantry's with so many tins of beans, chickpeas, tinned mango's, baked beans, indian beans like the list could go on and on and sometimes, even though the house is well and fully stocked up, the requirement to buy even more tins is crazy! I had to put a stop to it but it's very difficult stopping your mum from buying food, so the only option I could think of is to come up with some sort of a recipe where I can use these tins and so I came up with this. I was pretty shocked and impressed that I even came up with this and I think a lot of you will agree that this recipe will make a difference. It wont stop our mums from buying these tins LOL but atleast they wont be going to waste and we can make some yummy food out of them! So here it is guys, my Stuffed Veg Peppers...
Ingredients
- 5 Potatoes
- Fresh pepper (red/green/yellow)
- 1 Red Onion
- 2 Tomatoes
- 1/2 White Onion
- 1tsp Red Chilli Powder
- 1tsp Blended Green Chillies (optional)
- 1tsp Cumin Powder
- 1tsp Turmeric
- Sunflower Oil
- Salt (to taste)
- 2tsp Coriander Powder
- 2tsp Ginger Garlic Paste
- Fresh Coriander Leaves, cut finely
- 1 tin of Chick Peas
- 1 tin of Papri Lilva (Indian beans)
Method
- Grab the 5 potatoes and dice them into little cubes thereafter putting them in a bowl.
- Now finely slice the onions; both red and white, and the two tomatoes. Add this to the same bowl as the potatoes.
- Now lets add some spice to it:
- 1tsp Red Chilli Powder
- 1tsp Blended Green Chillies
- 1tsp Cumin Powder
- 1tsp Turmeric
- 1tsp Sunflower Oil
- Salt (to taste)
- 2tsp Coriander Powder
- 2tsp Ginger Garlic Paste
- Put a glove on and mix well.
- Once everything has blended together well, add some fresh coriander leaves and mix again.
- Now add one tin of chick peas & one tin of Papri Lilva (Indian beans)
- Let that marinate on the side and grab a shallow pan, heat it up with sunflower oil.
- With the pan on fast heat, add the mixture as well as half a cup of water, mix well but gently (we don't want to to crush the chick peas).
- Keep it on fast heat stirring occasionally.
- If everything is sticking to the pan drizzle some oil on top.
- You can either let this cook on fast heat for 5 minutes or on slow with a lid on till the potatoes are slightly soft.
- Whilst it cooks lets preheat the oven on gas mark 7.
- Get your peppers ready by cutting around the stem and pulling it out.
- Stuff the pepper with the mixture and pop it in the oven till its crispy.
Alternatively, if you don't like pepper you can choose to stuff the mix in an aubergine. Or once the mix has cooked put the pan under the grill till it has gone crispy and serve with rice or chapatti . As always explore my lovelies and let your cravings out.
Psssss...I also chose to add some olives on top as a means of salad, enjoy and lets tuck in!!!
Creamy Chicken Pasta
I have a crazy obsession with moisturising, I know what you're thinking "what has moisturising got to do with cooking?" Anyways, one day I was applying my moisturiser and I loved the feel of it; the velvet smooth texture on my skin and I thought "well what can I make that's creamy, what can I create so I get the same feeling when I eat?" It had to be creamy obviously, soft and gentle and not harsh to eat. So I thought of a creamy pasta and believe me I was pretty impressed with myself when I made this (and it got finished pretty fast too!). You guys have to try this creamy recipe it's quick, easy and so addictive!
Ingredients
- Pasta (any kind you like)
- Sunflower Oil
- Sliced White Onions
- Chicken Breasts, cut in cubes
- Blended Tomato Tin
- Salt (to taste)
- 1/2tsp Pepper
- 2 & 1/2tsp Ginger Garlic Paste
- 1tsp Blended Green Chillies (optional)
- 1 &1/2tsp Red Chilli Powder
- Fresh Green Pepper, sliced and diced
- 2tsp Dried Parsley
- Frozen Veg (optional)
- 1 tub of Double Cream
- Cheese (grated)
Method
- Boil some pasta in a pan.
- Grab yourself a second pan and lets cook the chicken. Add Sunflower oil and onions. Cook till the chicken is white in colour.
- Add the blended tomato tin to the chicken (2 if you want your pasta saucy)
- Put it on a slow heat and stir well.
- Lets add a little more flavour to it, add:
- Salt
- Pepper
- Ginger Garlic Paste
- Blended Green Chillies
- Red Chilli Powder
- Fresh Green Pepper
- And Parsley
- Mix well and leave it on slow heat with a lid on, let it cook for 15/20 minutes.
- (Optional step) Add the frozen veg to the chicken and mix, as it's frozen let it cook for 10 minutes with the lid on. Guys again this is optional on whether you want veg or not. I added the veg so there is more of a filling.
- Now add the double cream and stir well.
- Lets add the pasta we boiled earlier to the mix along with some grated cheese.
- And finally for deco and garnishing purposes, lets sprinkle dried parsley on top and your good to serve.
Beauty of this dish is you can choose to serve in two ways, one is the above and the other; put it in a dish with cheese and sliced tomatoe on top and bake in the oven on gas mark 7 for 15/20 minutes.
Sweet Potato Pie
Recently I have been obsessed with sweet potato it's literally all I want to eat and more; Sweet potato boiled with salt and pepper, sweet potato mash, like I just want it all day everyday. This recipe of mine I made up when I got too many sweet potatoes from the grocery shop and I had to use them up. I had been so repetitive when I was using them to cook that I wanted to do something new; try and switch up, and that's exactly when I thought "yup chicken plus sweet potato in a pie, that should work", and trust me it was an amazing combination. It's so easy on the stomach, not too light to eat yet not too heavy, it's just right for a satisfying meal and it's also great to just freeze for eating another day. Something quick, easy, healthy and so lush!
Feeds 5-7
Ingredients:
- Sunflower Oil
- 2lb Chicken Breast, cut in cubes
- 1 Large Onion, sliced finely
- 4 Medium Sized Sweet Potatoes, sliced thickly
- Fresh Cream (Single or Double, if you would like it more thick & creamy use double)
- 200ml Milk
- 1 Large Jar of Dolmio White Sauce
- 2 Medium Tomatoes
- Salt (to taste)
- 2 & 1/2tsp Garlic Paste
- 1 & 1/2tsp Cumin Powder
- 1tsp Blended Green Chillies (optional)
- Mushrooms (optional)
- 2 & 1/2tsp Coriander Powder
- 1/2tsp Black Pepper
- Fresh Parsley (to garnish)
- 1 Puff Pastry Roll
- 1 Egg, whisked
Method:
- In a pot heat up sunflower oil on fast heat and add onions. Cook the onions till soft and pinky in colour.
- Once onions are cooked, add the chicken to the pan and let it cook till they are white in colour.
- Add the tomatoes and the masalas (spices), stir well and reduce to a medium to slow heat. Leave to cook for 10/15 minutes covered.
- Add the sweet potatoes (if you choose to have mushrooms then add this too) & stir, leave to cook again for 10 minutes, covered.
- Add the Dolmio white sauce into the pot and stir.
- Grab a seperate bowl, fill it with the fresh cream and milk and mix well (don't mix so rapidly). Fold the mixture together till it's a velvety creamy looking texture and then add this to the pot.
- Leave this to cook till the potatoes are slightly soft.
- Once done, switch off to cool and garnish with the fresh parsley leaves.
- Preheat the oven to gas mark 7.
- Once the filling has cooled, set into a dish of your choice.
- Roll out the puff pastry and apply on top of the filling. Ensure to poke a few holes on the pastry so it cooks well and brush the egg on top.
- Pop into the oven to cook for 30 minutes or at-least till the pastry has risen and is golden brown in colour.
Bon apetit, enjoy my lovelies.
0 comments: