Curry Trio: Basa Satay, Hummus Dahl, Saag Aloo.

Quick, tasty, go well together for an impressive meal.

Basa Satay.

Ingredients:

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  • 500g basa filets
  • 200g coconut milk
  • 200g peanut butter
  • 1 red onion, roughly chopped
  • 5 cloves of garlic, thinly sliced
  • 2tbsp soy sauce
  • 1tbsp worcestershire sauce
  • 1tbsp lemon juice
  • 1tbsp chopped cilantro
  • 1tsp turmeric
  • 1tsp ginger
  • 1/2tsp smoked paprika

Utensils:

  • chopping board and knife
  • poultry shears
  • large pan with a bit of butter or oil in the base

Recipe:

  1. Chop the onions and garlic.
  2. Place all the ingredients except the fish into the pan.
  3. Heat slowly and stir until everything is combined.
  4. Cook on a low heat until the onion is clear.
  5. Chop thebasa with the shears and add to the sauce.
  6. Simmer until cooked through.

Saag Aloo.

Ingredients:

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  • 400g potatoes
  • 2 cups spinach
  • 2 red onions
  • 2 heads of garlic
  • 100g butter
  • 1tsp coriander
  • 1tsp turmeric
  • 1tsp powdered ginger
  • 1tsp chopped ginger
  • 1/2tsp smoked paprika
  • 1/2tsp cayenne pepper
  • 1/2tsp salt
  • 1/2tsp mustard grain or whole grain mustard

Utensils:

  • chopping board and knife
  • small pot
  • frying pan

Recipe:

  1. Chop the onions and garlic finely. Combine with everything except the potatoes and spinach.
  2. Chop the potatoes 1cm thick and boil until just tender, but not cooked through.
  3. Heat the onion mix until the onions are clear. Add the potatoes and stir in thoroughly.
  4. Cook on a high heat until the potatoes are cooked through.
  5. Wilt in the spinach.

Hummus Dahl.

Ingredients:

  • 200g dried lentils
  • 1tbsp tahini
  • 1tbsp soy sauce

Utensils:

  • a small pot

Recipe:

  1. Put the lentils in boiling water that hardly covers them with the soy.
  2. Boil until the lentils absorb all the water. If they are not very soft, add a bit more boiling water and continue cooking.
  3. Once cooked, put to one side to cool down.
  4. Once warm, stir in the tahini.

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Yum!

TTFN and Happy Hunting!

 

For help starting out homemaking, check out The ESSENTIAL Beginner Homemaker’s Guide. For help budgeting all your everday and not-so-everyday essentials, from food to transport to clothes, check out On A Budget: The good homemaker’s guide to economizing.
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WWW. Regal Bread and Butter Pudding. Lentil Lamb.

Time for this week’s WWW. And since Jon’s started his 10 day marathon, the best things we had were probably the greatest bread and butter pudding since the Supreme Bread and Butter Pudding and a hearty lentil stew.

Regal Bread And Butter Pudding.

This was basically bread and butter pudding, the cake version.

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bbp2

To make this you need stale bread, one savory, one sweet. We used leftover rosc√≥n and crusty rustic loaf that we’d frozen specifically to make bread and butter pudding with!

Ingredients:

-1/2 a loaf of savory bread

-1/2 a loaf of sweet bread or cake

-4 large eggs

-10 tbsp sugar

-1/2 cup dried fruit

-1 cup milk

-1tsp cinnamon

Utensils:

-chopping board and bread knife

-deep baking tray, cake or loaf tin preferably (lined, greased or non-stick)

-mixing jug and fork (for custard)

Recipe:

1: Slice the breads into more or less equal triangles.

2: Alternating the bread type, pack them into the tin very tightly.

3: Layer the remainder on top and compress with your hands.

4: Separate egg whites and yolks. Pour whites right over the pudding, yolks into the jug.

5: Leave the cake to soak up the egg, pouring the milk on little by little to ensure it’s soaking in.

6: Sprinkle dried fruit on top. Dust with 4tbsp sugar.

7: Bake at 160C until the sugar forms a crust on top. Cool before slicing. Lightly reheat before serving.

8: Mix the remaining sugar with the yolks and cinnamon and chill for custard.

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Ours wound up with very little sign it had started out life as stale bread!

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Lamb and Lentil Stew.

As you probably spied in the above photos, we have been soaking legumes in a pickles jar and using quite a lot of them lately, or at least of the ones we both tolerate. Largely because they cook quickly, fill you up well and cheaply and are pretty easy to transport and eat fast if you’re busy. This week’s best use of lentils was lamb and lentil stew.

Ingredients:

-450g lamb mince

-300g dry lentils and split peas, soaked back to life

-1 cup stewed vegetables (celeriac, carrot, cabbage)

-1tbsp onion granules

-1tbsp salt

-1tbsp pepper

Utensils:

-pot and stirring spoon

Recipe:

1: Place the legumes in the pot. Add boiling water and simmer until tender.

2: Add the vegetables and seasoning. Simmer.

3: Lastly, once the legumes have soaked up almost all the water, add the lamb and heat through until cooked.

So that’s what we enjoyed the most in the past week. I already have a feeling next week’s best food will include our various ice-creams, but we’ll have to have a proper taste of them to be sure!

What’s the best thing you had this week? And good tips or recipes to share?

TTFN and Happy Hunting!

WWW. Lentil Chicken and Protein Cookies.

This week’s recipes are lentil chicken and some protein cookies.

I made the lentil chicken firstly to test whether I can digest red lentils efficiently and secondly because both of us are eating lower carb meals and more stir-fries at the moment, so rice was out of the question and plain veg was getting a little dull. Lentils are a good middle ground.

I made the protein cookies because Jon’s been having a few sugary snacks on the job and he wanted to replace them with something more wholesome.

Lentil Chicken Stir-Fry.

stir fry

Actually made in a wok, though not essential.

wok

Ingredients:

-1 cup dried lentils

-1.5kg assorted veg (cabbage, carrots, onions, bean sprouts in any combination)

-the meat from 1/2 a chicken

-spring onions, some cucumber and sweet peppers for garnish

-1/2 a habanero chili

-2tbsp salt

-1tbsp pepper

-2tbsp onion powder

-olive oil

Utensils:

-chopping board and knife

-a large (1l) jar or pot

-a large wok or frying pan

Lentil prep:

1: Rinse in boiling water.

2: Soak in th jar for 24h.

Recipe:

1: Chop the chicken and all vegetables besides the spring onion and sweet pepper.

2: Coat the base of the wok with olive oil. Add the vegetables, chicken and lentils.

3: Sear the mix at a high temperature. Keep stirring.

4: Turn the temperature down and add the seasonings.

5: Cook until all combined.

6: Serve with diced sweet pepper, cucumber and spring onion.

Protein Cookies.

Ingredients:

-4 small bananas

-1 heaped tbsp peanut butter

-1 heaped tbsp almond butter

-2 eggs

-1.5 cups oats

Utensils:

-mixing bowl and fork

-greased or nonstick baking tray

Recipe:

1: Mash the bananas and eggs together.

2: Slowly combine the nut butters.

3: Once smooth, add the oats.

4: Pour out onto the tray as a single lump or as separate cookie pieces.

5: Bake at 150C for 20min.