Hello everyone, thanks for stopping by my blog. The recipe today mostly focuses on the ingredients used for cooking the prawns. This has definitely got to be one of my favourite meals, I LOVE LOVE LOVE prawns, rice and broccoli!! It’s a nice meal to make and easy to prepare, I would advise preparing the broccoli and putting it into a pot ready to be cooked, then prepare your rice how ever you like and lastly the prawns. This meal tastes delicious, full of flavour with a spicy kick.
Recipe: Spicy Prawns (serves 2)
1 tsp oil
1/2 spring onion – finely sliced
1/2 vegetable stock cube
300ml hot water
1 tsp curry powder
Pinch of chilli powder
1 tsp brown sugar
1 tsp chilli sauce
1/2 tsp plain flour
Handful of sweetcorn
Sprinkle of garden peas
Heat the oil a pan and add the spring onion. Mix 1/2 a stock cube and 300ml hot water together then pour into the pan.
Add the curry powder, chilli powder, sugar, chilli sauce and flour to the pan. Mix well and cover with a lid for 5 minutes to thicken.
Add the sweetcorn and peas to the pan and cover again for a further 3 minutes.
Once the sauce has thickened, add the prawns and cover again for 2 minutes until the prawns are cooked through.
Hi everyone, I hope your day has been good!! Today’s post is not a recipe but another example of what you could eat with saltfish and cabbage. I recently posted my Cabbage and Saltfish recipe that I ate with fried dumplings but it goes just as well with white rice and sweetcorn. Click here for the recipe!
Hi everyone, I hope you are all well and thank you to my new followers 🙂
I’m always looking for ways to add more vegetables to my meals, and the addition of kale and corn to the rice was such a good idea. The crisp, sweetness of the corn and earthy taste of the kale gave the rice so much more flavour. Also, sweetcorn is a good source of vitamin C and dietary fibre, whilst kale is a good source of vitamin C and A both providing the body with nutrients. This recipe makes a great side dish and can accompany many meals. The measurements below are only a rough guide depending on how many people you make this for.
Recipe: Rice with kale and sweetcorn (serves 4)
Rice for 4 people
Large handful of kale
1 tsp butter
Wash the rice thoroughly until the water runs almost clear.
Place the rice in a pot and pour in enough water the same depth of the rice.
Wash the kale and add to the pot along with the sweetcorn and butter.
Allow the rice to reach a gentle simmer, then keep the heat low and let the rice finish cooking until fluffy.
Check the rice and stir everything until gently combined.
Hi everyone, today’s recipe is another quick, tasty vegetarian meal. It’s my own take on chilli con carne but meat free. When I made this meal it was only for me and I just used ingredients needed for one person. There’s not much veg going on either but you could have it with a little salad. Also, when I’m making rice I like to add more flavour by using a little thyme, butter and salt.
Quorn Mince and Rice recipe
First thing is to cook the rice, according to the packet or however you like.
Then heat the pasta sauce in a pot along with the quorn mince.
After 20 minutes or so add the sweetcorn to the mince.
Hello everyone, I hope your Sunday is going well. I’m currently sitting by the window typing up today’s recipe. Another vegetarian meal I created using a range of green vegetables which are hopefully easy to find in the supermarkets. I kept the vegetables pretty simple, but you could always add some carrots, cauliflower, sweet potato or green peas. I really like this recipe because it can easily be adapted and its quick to make for any day of the week. I ate this curry with leftover white rice but you could try it with any other grain.
Vegetable Curry (serves 2)
1 tbsp butter/oil
1/2 tsp ground tumeric
1/4 tsp fresh/ground ginger
1 small chilli – finely diced
1/2 tsp salt
1 tsp tomato puree
500ml vegetable stock
Large handful of kale – roughly chopped
1/2 broccoli – chopped and blanch for 5 minutes
1/2 pack green – trim the ends and slice in half
50g coconut cream
Place a frying pan on a low heat and add the butter/oil, tumeric, giner, chilli and salt. Stir and cover with a lid for 2 minutes.
Add the puree and vegetable stock. Wash and prepare the vegetables, then add them to the pan mixing well and keep on a gentle simmer for 10-15 minutes until the vegetables are cooked.
Turn the heat down, stir in the coconut cream and serve hot.