Posted in My Favourite Dishes, Quick Cook

Prawn, Butternut and Mango Curry

prawn mango curry

Why not add a bit of colour and spice into your life when it is getting so cold and gloomy?! Lovely prawns courtesy of my dad now I am home.

butternut squash, onion, ginger, garlic, lemongrass, chilli, turmeric, ground cumin, tinned mango, ground coriander, vegetable stock, coconut milk, prawns, soy sauce, lime, rice, oil

25 mins (serves 4)

Start by peeling a cutting up a butternut squash into cubes and whacking it in the oven at 180C for about 15-20 minutes or until soft. Now put the rice on to cook, the beauty of this curry is that it takes as long to make as rice takes to cook. Heat the oil and gentry fry a chopped onion, once soft add 2 cloves of garlic, one bashed lemongrass stalk, 1/2 tsp red chilli flakes, 1/2 tsp turmeric, 1/2 tsp ground cumin, 1/2 tsp ground coriander and and a cube of grated ginger cook until all mixed together and it is starting to smell really tasty. Shake the can of coconut milk then add to the onions, with 150ml of vegetable stock and bring to the boil. Now add a drained tin of chopped mango, 250gm frozen prawns, a splash of soy sauce, the butternut squash and a good squeeze of lime (or serve with a wedge), serve with rice and enjoy!

Posted in Baking, My Favourite Dishes

Norwegian Christmas Gingerbread

photo

According to my lovely Norwegian flatmate, it is traditional to make gingerbread every year in the run up to christmas in Norway. Now hopefully a tradition I will keep too! Here is the ‘authentic’ recipe used in Norway, painstakingly written by Vida. The dough needs to set for at least 4 hours, but ideally overnight in the fridge. Here is the recipe types just incase you can’t quite read it. Makes enough for loads of biscuits!

butter, sugar, treacle, ground cloves, ground ginger, cinnamon, eggs, baking soda, flour, pepper

30 mins (+ overnight in the fridge and baking time)

Mix 300gm of butter with 300gm of caster sugar, in a pan over a low heat. Once melted add, 100ml of treacle, 1/2 tsp of ground cloves, 2 tsp ground ginger, 2 tsp of pepper and 2 tsp of cinnamon.  Take off the heat and allow to cool for roughly 5 minutes, then add 2 eggs and mix. Finally add 4 tsp of baking soda and 900gm of flour. Slowly will mix into a dough like consistency and put in the fridge ideally overnight. Roll thinly and cut into festive shapes, cook each batch for 12-15 minutes at 180c.

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A bit of student improvisation was needed via a wine bottle rolling pin.

Happy christmas all!

Posted in My Favourite Dishes, Slow Cook

Roasted Mediterranean Vegetable Lasagne

veg lasagneSorry a bit of a grey photo but boy did it taste good! A bit of a bizarre birthday request from my very keen meat eating boyfriend, but who am I to complain when the outcome was so good! Ingredient list looks like a bit of a faff, but stick with it and most of the jarred produce will last for ages.

1 hr 15 (+ time for aubergine squeezing)

lasagne sheets, 1 aubergine, 2 courgettes, 500gm cherry tomatoes, 1 yellow pepper, 1 onion, 2 cloves garlic, handful fresh basil, oil, 50gm black olives, 1 tbsp capers, 75gm Mozzarella, 35 gm plain flour, 40 butter, 1 pint milk, nutmeg, parmesan/cheese, salt and pepper and salad to serve

Start by dicing the aubergine and courgette, mix with a large tsp of salt and place in a colander with a weight on top (here you can get really inventive!) Leave for about an hour for some liquid to drain out, so make sure the colander is on a bowl/high sided plate.

Now squeeze any remaining juice off and pat dry with some kitchen roll. Whack the chopped tomatoes, aubergine, courgettes, peppers, chopped garlic handful of crushed basil and onion in a roasting tin, mix with a generous glug of oil and season. Place the tin on the highest shelf of the oven for 30-40 minutes or until the vegetables are toasted brown at the edges.

Meanwhile make the sauce by melting the butter in a small saucepan, slowly add the flour then slowly add the milk. Whisk continuously over a medium heat until the sauce boils and thickens. Turn to a low heat and stir every so often to stop a skin from forming/ When the vegetables are done, remove them from the oven and stir in the chopped olives and the capers. Turn the oven down to 180C.

Now, into the baking dish pour one quarter of the sauce, followed by one third of the vegetable mixture. Then sprinkle in a third of the Mozzarella and follow this with a single layer of lasagne sheets. Repeat this process, ending up with a final layer of sauce and a good sprinkling of grated Parmesan. Now place the dish in the oven and bake for 25-30 minutes or until the top is crusty and golden. Serve with a nice green salad and a good glass of red.

Posted in Quick Cook

Baked Potato with Pork and Garlic Mushrooms

baked pot and pork

pork, gravy, potato, butter, mushroom, garlic

A very simple way to use up meat left over from a roast, even better if you have a little bit of leftover gravy to go with your meat. A good winter warmer!

Start by microwaving a clean potato that you have pierced all over with a fork for five minutes. The put the potato in the oven for 25 minutes at about 200c. About 5/10 minutes before the potato is cooked, slice some mushrooms and fry them in 2 cloves of crushed garlic and a knob of butter until nice and brown. Put the mushrooms on a plate and in the oven. Then warm through the left over pork slices and gravy. Serve all together with a knob of butter in the baked potato and a good sprinkling of salt and pepper.