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Posts Tagged ‘Creamy’

What you need:

2 tbsp olive oil
1/2 yellow onion, diced
3 garlic cloves, minced
1 tbsp ginger, minced
1 jalapeno pepper, minced
1/4 cup cashews, ground
1/2 cup whole cashews
2 cups coconut milk
1 (8-oz) tin tomato sauce
3 tbsp curry powder
2 tsp tumeric
1 tsp cardamom
2 tsp salt
1 cup broccoli, chopped
1 cup cauliflower, chopped
2 carrots, chopped
2-3 small red potatoes, chopped
1 red  pepper, julienned
1  courgette (zucchini), chopped
1 cup fresh coriander, chopped

What you do:

Heat olive oil in a large saute pan over medium heat. Add the onion, garlic, ginger and jalapeno pepper. Once the onions have turned translucent, add the ground cashews, coconut milk, tomato sauce, curry powder, tumeric, cardamom and salt. Stir until combined.

Next, stir in the broccoli, cauliflower, carrots and potatoes. Continue to saute until vegetables are tender. Add the  pepper and courgette ; reduce heat and simmer for an additional ten minutes.
Serve over rice.

Sprinkle with fresh coriander.

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What you need:

2 medium baking potaoes

2 tbsp butter or margarine

1 tbsp milk

¼ tsp salt

1 3 0z / 370 g  package of cream cheese, cubed

2 tbsp sour cream

Paprika

What you do:

Pre heat the oven to 190C / 370F / gas mark 5

Pierce the potatoes and bake in the oven  for one hour or until tender.

Leave to cool for around 20 / 30  mins

Cut a thin slice off the to of each potato.

Scoop out all the potato from the skins and place in a mixing bowl.

Add the butter, milk and salt. Mix together  until fluffy

Mix in cream cheese and sour cream and spoon back into the potato skins

Sprinkle with paprika and bake uncovered  20 to 25 minutes, Or until the tops are golden brown .

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What you need:

12 oz / 340 g  Penne pasta
8 oz / 225 g frozen peas
2 large eggs + plus 1 egg white
250 ml evaporated milk
2 0z / 55 g unsalted butter
3 oz /85 g  grated strong cheddar cheese
3 oz / 85 g  grated mozzarella cheese
3 oz / 85 g  grated   fontina cheese
3 oz / 85 g  deli ham, in 1 piece, diced
1 oz / 28 g parmesan cheese, grated (about 1/2 cup)

what you do:

In a  large saucepan  fill with water and bring to the boil.

Add the  penne pasta and cook until very al dente  (around 8 minutes)  then add the peas to it for the last 2 minutes of cooking.

In the meantime , whisk the eggs, egg white, evaporated milk and 1/2 tsp salt in a bowl.

Drain the pasta and peas, wipe the saucepan dry and return the pasta and peas into it.

Add the butter and stir to coat. Add the cheddar, mozzarella, fontina and the egg mixture.

Place the saucepan over medium-low heat and cook, stirring constantly, until thickened (for around 8 to 10 minutes) Then add the ham halfway through cooking (don’t let the mixture boil or the eggs will scramble). Remove the saucepan from the heat and stir in the parmesan.

Can be served hot or cold.

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