Today its:
Pork Belly Strips, Roast Potatoes, Baked Onion, Dark Greens, Carrots and gravy.
Hi
Chicken breasts, mash, yorkies and veg.
Toad in the hole, roasties, carrot, broc and cauli.
And if I have room, a large apple pie with clotted cream.
Wouldn’t surprise me none. My Granny was half German, so I grew up eating a lot of German and Hungarian food, but I think this was something I thought up on my own. Its basically an adaption on the German sauerkraut and smoked sausage recipe. I just exchanged the kraut for fried cabbage, the sausage for bacon bits, and left out the traditional spices.
Strange to say, sauerkraut don’t give me any gas at all.
Hi
Beans on toast for breakfast then later a dry fish and vegetable curry.
I am also planing a curry - chicken pasanda - I make mine spicier than restaurant/take-away versions and add extra almonds - will have that with lemon rice.
Grace is having a go today she’s making a vegetarian shepherds pie as I type. I’ve only been asked the right temperature so far, so I think she is doing fine so far.
She’s making an apple crumble too !
Sounds gorgeous!
Any chance of the recipes Silver?
I always add turmeric to the rice while it’s frying before adding the water.
My pleasure, Ruthio.
CHICKEN PASANDA
Ingredients
3 tbsp ghee or vegetable oil
5cm cinnamon stick
2 green cardamom pods, lightly bruised with a rolling pin
1 small onion, finely chopped
3cm piece of ginger, finely grated
3 cloves garlic, finely crushed
1 tsp ground coriander
½ tsp turmeric
½ tsp Kashmiri chilli powder
4 small chicken breasts, each cut into chunks
200gm Greek-style yoghurt
2 tbsp ground almonds
1 tsp salt
100ml water
Method
-
Heat the ghee or the oil in a large sturdy pan over a medium heat, add the cinnamon and cardamom and fry for 30 seconds before adding the onion and frying for 10 minutes until golden.
-
Stir in the ginger and garlic and fry for 2 – 3 minutes, then stir in the ground coriander, turmeric and chilli powder and fry for 30 seconds.
-
Add the chicken and stir well, then add the yogurt, ground almonds, salt and water. Bring to simmer, reduce the heat slightly and simmer gently for 15 – 20 minutes until reduced to a thick, rich, almost dry sauce that coats the chicken.
-
Scatter over a few toasted almonds and fresh coriander leaves to serve.
(Note: Some people like to add a tablespoon of tomato puree at step 3)
LEMON RICE
Ingredients
Rice -1 cup
Sesame seed oil -1 tsp for rice
Lemon – 1 large
Cashew nuts- 8 -10
Salt to taste
For the seasoning
Oil-3 tsp
Mustard seeds -1 tsp
Channa dhal (brown or green split peas) -1 tsp
Red Chillies -1
Asafoetida -a pinch
Green chillies -2
Finely chopped ginger-1 tsp
Turmeric Powder -1/4 tsp
Curry leaves – few
Preparation
Cook rice in such a way that the grains are separate. Spread it on a plate; mix a tsp of sesame seed oil to it, so that the grains will not stick together.
Sauté cashew nuts in 1/2 tsp oil until golden brown and keep aside.
Method
Heat oil, add mustard seeds, when mustard splutters , add channa dhal, red chillies and asafoetida. When dhal turns slightly brown, add green chillies, ginger, turmeric powder, curry leaves…
Add the juice and grated rind of the lemon
Add salt, pepper, cashew nuts and rice. Mix well. Taste and see - if required add more salt and lemon juice.
Do I get a piece???
That sounds really great ST, i’m going to save your recipe. No curry powder at all?
Today its homemade
Shepherd’s Pie and vegetables.
Lasagne made with pancakes
Pancakes. Mine will be with lemon juice and sugar.
How will others have theirs, sweet or savoury?
Savoury with cheese and Marmite and, for pudding, with lemon and maple syrup!
I love pancakes!
Lemon and sugar with mine.
I have another half of pizza to cook.
Will also be cooking some turkey mince for the pup, and might do some for myself.
Having a small fry-up today.
Am going ‘out’ to dinner tonight - here:
Made a big vegetarian shepherds pie yesterday, so I’ve got enough for me today and tomorrow.
Tonight’s menu is good old bangers and mash with carrots, peas and onion/mushroom gravy !