Rice is nice isn’t it? (Rhetorical.)
Put a scoop of butter and a glug of oil into a saucepan. Add a good tablespoon of garam masala. Fry for a bit.
Add some mixed veg from the freezer. Stir for a bit.
Add 50g rice per person. Measure this rice in cups so you know how “big” it is. Stir it round a bit.
Then add 2.5x as much boiling water as there was rice, cover and simmer for 12-15 minutes ish, or until cooked.
Ideally, as it’s rice you shouldn’t poke it too much, but if it looks like it is drying out then add a bit more water. The aim is that you won’t have to drain it at the end, just spoon it out.
Season with salt and black pepper, and squeeze a bit of lemon juice on if you are feeling posh.
Optional: stir in some dessicated coconut, sprinkle with flaked almonds.
Goes well with curry, or just a spoon of thick yogurt. Mmm!
Or is it flatbreads?
I had to make a curry from leftovers and thought I would excite it up a bit with some homemade breads.
As follows (makes 4):
75g strong bread flour
50g wholemeal flour
1/4 egg (yes I know, but you can always scale it up and make 16. Or do what I did and make egg fried rice with the remainder.)
Spray oil and butter as required
1. Mix all ingredients except the butter and oil.
2. Mix some more.
3. Knead. It’s a very sloppy dough – you’re best to oil the surface fairly liberally and slap it around quite a lot, probably for about 10 minutes.
4. Cut into four pieces, roll into balls and rest in an oiled, covered bowl for a bit. This can be left overnight if you like.
5. Flour a surface this time, and roll out into frying pan sized, thinnish rounds/squares (depending on your rolling pin skillz).
6. Spray some oil and chuck a lump of butter into a hot pan. Fry the breads on both sides. Stack under foil to keep them warm. Refresh the oil and butter between breads a bit like pancakes.
These are lovely and work out about 120 calories I reckon (disclaimer: guesswork!). The recipe is adapted from what was described as a Thai roti flatbread but they don’t have much bread in Thai cuisine so I’m not sure how authentic this is. It’s like a delicious chapati (sp?) – try it!
(It isn’t like a delicious chaplain which is what the iPad is desperate to correct it to.)
This recipe is delicious and so easy. I’ve had it both for breakfast and for tea on days when I got in late/ couldn’t be bothered/ just fancied it! You can vary it a lot, it’s really just an idea. The original recipe comes from nigella express, but I make it a different way each time, so here’s an idea of what I do.
1-2 tortillas each
2-3 eggs each
Cajun seasoning, or other Mexican seasoning (fajita/ cumin etc)
Oil to fry
Veg (I use mushrooms/ peppers most often, but use whatever’s in the fridge!)
Heat the oil, rip the tortillas into bits and fry them briefly
Take them out the pan and cover in foil to keep them warm
Fry the veg- how long for depends what you’re using!
Beat the eggs with the seasoning and pour into the pan
You want scrambled egg not an omelette, so keep the egg moving in the pan, keep stirring!
When it’s cooked but still soft, pour onto the plate, on top of, or around, the tortilla bits
You could serve it with a salad, or some sour cream/ avocado etc
The fried tortilla is a great accompaniment for a range of Mexican meals. It’s also a good way to use them up, I often end up with a few left in the packet. With the egg, it’s an amazing meal!
Categories: breakfast, Mains
I am not as poncey as Chris, and as a result will be sharing only delicious and easy recipes which do not require the use of fancy biscuit cutters. Unless I make biscuits, in which case fancy biscuit cutters are OK, especially if baking with Panther (our small baby- she is only 11 months and therefore pre-cooking age, although in a future post I will share the story of when we made Halloween biscuits with her!)
This one comes from my good food magazine and it’s really delicious. So delicious we’re having it again this week. Keeping every new recipe on the menu will not be practical for very long so we’ll need to be careful, otherwise if we keep them all on we’ll be eating 50 meals a week after the year, which would really be too many!
Anyway, here goes (from memory):
200g prawns (recipe calls for raw, which you’d heat through at the end, I used cooked and left over from Christmas)
50g chorizo (for cooking, about 3 small ones, but could happily take more, sliced)
1 sliced onion
2 sliced peppers
2 crushed garlic cloves
1 red chilli, chopped
1/2 tsp turmeric
250g long grain rice (I’m not really one for measuring that much, and the scales don’t work, but this amount is quite important so it boils down to the right consistency!)
100g frozen peas
Zest and juice of 1 lemon
- boil kettle. Fry onion, peppers, chorizo, garlic and chilli for 3 mins
- Add turmeric and rice. Stir. Add 500ml boiling water and cook for 12 mins, covered
- Uncover and stir, should be nearly cooked. Add prawn and peas, and more water if not needed. Cook for 1 min until prawns are cooked (obviously this doesn’t apply if you use cooked prawns like me – they can be added later or even at the table!)
- Stir in lemon zest and juice and eat. Serves 4 and is yummy!
Let’s start off with something simple! This isn’t an exact-quantities recipe, it’s more of a make-use-of-what-you’ve-got-lying-around one.
A bit of egg
Whatever else is in your fridge/cupboard
- Boil potatoes in plenty of salted water.
- Drain and mash when cooked through.
- Add other things – I added a bit of sweet potato, you could add some sautéed spring onion or something (I don’t like them but I can see they would work), maybe a bit of cheese. I always recommend a knob of butter and some (not too much!) milk. And salt and black pepper of course!
- Make shapes on a baking sheet (astute readers will have guessed that I boringly used squares) using your biscuit cutter. Brush with the egg and bake for about 15 minutes or until they are crisping up and going brown.
Cookery books never say “going brown” do they? I think I mean “turning a delicate golden colour”. Yes, that’s better.
Use more adventurous shapes and give your children some home-made smiley faces/alphabites!