The mystery virus rages on, which is limiting my excursions. It has given me the opportunity to try out quite a few new recipes. With the weather getting a bit chillier I’ve been focusing on comfort foods. This week I finally perfected a yummy sweet potato dhal. I can’t do spicy food, so I have played around with this recipe to suit my very mild tastes (yes, I make curt without chillies). If you are braver with heat, you’ll probably want to at least double up the spices.
1 tin chopped tomatoes
Good big squeeze tom puree
4 cloves garlic
80g butter (I use olive spread)
5tbl spoon single cream
1tbl spoon ginger puree
Chopped coriander 2 tablespoon
½ tablespoon cumin
¼ teaspoon garam masala
Fry off onion & garlic in a little olive oil. Add tomatoes, tomato puree & ginger. Simmer until tomatoes are falling apart. Blend until smooth. Simmer sauce until thick & glossy (15ish mines). Pour in a small cup of water & simmer for a further 3-5 mins until sauce returns to thick consistency.
Slowly whisks in butter, small pieces at a time. Stir in coriander & cream continue to simmer for a minute or two longer. Stir in garam marsala & the rest of the remaining spices. Check seasoning & add to taste.
200g split red lentils
85g sweet potato
85g butternut squash
As much cauliflower as you like.
Vegetable stock cube
Pour lentils into a large pot & add enough water to cover. Pop in the stock cube. Bring the water to boil, and then simmer for 10mins. Stir frequently & keep an eye on lentils as they water may need topped up.
Chop & boil sweet potatoes, cauliflower & butternut squash for 15mins or so.
Combine sauce, lentils & veg. simmer for around 10mins until everything is nice & soft.
I can’t recommend this curry enough. Eating it feels like a big fragrant curry.
As much as I like to cook to my first love in the kitchen is baking. I have been making a concerted effort to broaden my cake repertoire. I love to bake for friends & family. Feeding people lovely things taps into my maternal instinct & makes me very happy.
Over the last few weeks I have been hearing lots of people raving about banana bread. For some reason I had never tried this delight. Interest peeked, I googled a recipe & discovered it is easy peasy. My friend Bil & I gave it a bash on Friday night & whilst he loved it, I was underwhelmed. Having said that, I appear to be in the minority, so you may well agree with bilbob.
200g plain flour
200g caster sugar (or sugar alternative)
50g butter (softened)
1 teaspoon vanilla extract
1 teaspoon bicarbonate of soda
3 very ripe bananas
½ teaspoon baking powder.
Preheat oven to 180c/gas 4.
Grease baking tin
Mash bananas. Add all other ingredients & mix well.
Pour into a loaf tin & bake for 50 to 60 mins.
I am determined to do something nice this week even it’s only a trip to the cinema. I shall be sure to pick out a really cook outfit & wow you with my style in my next post.