I’m posting a slightly different cuisine today and when I looked online for recipe inspiration there were quite a few variations which included minced meat or vegetables but as it was my first time making it I kept it simple with egg. This dish, paratha is commonly eaten in places like India and Bangladesh in homes and as a street food. I ate mine with a little squirt of tomato ketchup but it would be even more tasty with a salad, chutney or yogurt.
Recipe: Egg Paratha (makes 1)
63g plain flour
4 tbsp water
To make the dough, mix the flour and water together until it forms a smooth dough and knead for 5 minutes.
Mix the egg, spring onion and a sprinkle of salt, pepper, chilli and tumeric together in a small bowl.
Heat a pan, whilst waiting for it to get hot, roll out the chapati to a round circle and place in the pan to cook on one side.
The pour the egg mixture on top and turn once the egg mixture is no longer runny. Cook for a few another minute and serve.
Hi everyone, I hope your week has been good so far!
I just thought I would share a quick, healthy salad recipe if ever you are short of time. I often eat salads alongside my meals to make sure I’m eating a balanced diet and it is always important to reduce the amount of fat, salt and sugar and this salad has none.
2 lettuce leaves
1/2 a carrot
Pinch of chilli powder
Pinch of salt
Wash and prepare all of you salads and place in a serving bowl.
Hello everyone, thanks for stopping by my blog. I hope you’ve had a great Sunday. The weather in the UK is nice and warm today, maybe a little too warm for soup but you can always makes it another day. The soup tasted much better than it looks in the photo and goes well with a bread roll.
Lentil and Potato Soup (serves 1-2)
1 garlic clove – crushed
1/4 onion – finely diced
Pinch of salt
1/2 carrot – grated
1 tbsp tomato puree
50g lentils – cooked first
1 large potato – cut into cubes
1 vegetable stock
Pinch of sugar
Heat a little oil in a pan and add the garlic and onion with a pinch of salt, cover with a lid for a few mins until soft.
Then add the puree, carrot and lentils mixing well. Peel, cut and wash the potatoes.
Take the stock cube, mix in a litre of hot water and pour into the pot. Add the potatoes to the pot and leave to simmer for 20-30 minutes until the potatoes are cooked.
Hi everyone, welcome back to my blog. Today’s recipe is a nice and easy salad, perfect for a light lunch or as a side with your dinner. In the photo you can see that I ate the salad with Potato and Kale Fritters (another recipe I will be posting soon). I like this salad because it is random and uses a basic range of ingredients that aren’t too expensive. I think the taste would suit most people but feel free to play around with the ingredients and use orange juice and zest, walnuts, pistachios, pumpkin seeds or shallots.
A’s Salad – you can decide how much of each ingredient you want to use depending on how many people are eating it. I made this as one portion.
Small handful of raisins – soaked in orange juice
50g brown rice
1 tbsp pine nuts – toasted
Handful of lettuce – shredded
Few slices of red onion
Zest of 1/2 an orange
1 tbsp orange juice
2 tbsp olive oil
Salt and pepper
Put the raisins to soak in orange juice overnight.
Rinse and cook the rice, I like to use salt, thyme and butter but you can make it plain if preferred.
Toast the pine nuts and set aside. Wash the lettuce, shred it finely and leave to fully dry. Finely slice the onion and set aside.
Zest the orange and put in a bowl with the pine nuts, lettuce and onion.
Make a super basic vinaigrette using 1 tbsp of orange juice, 2 tbsp of olive oil and a pinch of salt and pepper.
Once the rice is cooked, mix in the with salad, add the raisins and drizzle the vinaigrette over the top.
Let me know if you make this salad or what your favourite salad recipes are!
Hi guys, I’ve recently been working on healthy, nutritious meals which are also fillings and the first one is a pasta salad, I know the ingredients are quite random but I promise it tastes delicious 😋
75g wholemeal pasta
1 small sweet potato peeled and cut into cubes
5 Brussels sprouts cut in half
1 small carrot grated
1 spring onion sliced
1/2 yellow pepper sliced
3 tbsp oil
20g ricotta cheese
1. Prepare the vegetables first then put on a pan of water for the pasta. In a bowl mix the sprouts, potato and yellow peppers with 3 tbsp of oil and a pinch of salt and pepper. Next, place on a tray and bake in the oven for 20 minutes until soft.
2. Once the pan starts to boil, cook the pasta then drain off the liquid and place in a bowl, mix in the carrot and spring onion.
3. Take the tray from the oven and add to the pasta mixture, gently stirring.
4. Lastly sprinkle on the ricotta cheese and enjoy!!
I know there isn’t any sauce with this but it honestly tastes great alone, the sweet potato and brussel sprouts really complement each other and overall the dish is a WINNER!! I love how basic but tasty this meal is and the ingredients are minimal. It’s easy to prepare and you can just double the ingredients if you are cooking for more people.