Monday, 31 July 2017

Food 


Chana Dal lentils 




This is a grounding and soothing dish, a brilliant plain canvas to add some other big flavours on the top.




Recipe

For the Dal :
 200g chana dal ||1/2tsp turmeric || A few slices of root ginger ||

For the topping :
 coconut oil || 1 1/2 tspcumin seeds|| 1 tsp chilli flakes || 1 red onion sliced || root ginger grated ||2 garlic cloves chopped || 2 plum tomatoes chopped || 1/2tsp garam masala || handful of coriander leaves || Aubergine chopped || splash of Red wine vinegar .


Method :


Put the lentils in a pan and add 500ml of water, the turmeric and the slices of ginger. Bring to the boil then turn down to a simmer and cook till the lentils are falling apart. You may need to add more water. Once cooked I take half the lentils and blend. Then mix back with the unblended lentils to give a chunky texture and consistency.


To make the topping. Fry the chopped Aubergine in some coconut oil. Once brown place on a baking try with some red wine vinegar and some garlic and cook in the oven for 30mins.

Heat the coconut oil in a small frying pan and add the cumin seeds and chilli flakes. Let them heat up for a minute till you can smell the lovely spices. Now add the onion and fry till golden. stir the ginger and garlic and cook for a few more minutes. Add the tomatoes and garam masala and allow it all to soften .

Mix the cooked aubergine with the onion and tomatoe mix and spoon this on top of your hot chana dal lentils.  

Sprinkle some fresh coriander leaves on top and serve with flat bread, yogurt or I like it with a baked cauliflower.

G x



recipe inspired from Diana Henry book a "change of appetite"







Shop My Style 









New Buy's 

So Impressed with the H&M Bathmat. Great value and looks and feels very luxurious. I got the big size but it comes in a few smaller sizes.
The mohair is a winner, I haven't taken it off since I've bought it .
G x




Sunday, 23 July 2017

  Shop my style 















New buys 

A few things I've bought this week ! 

Gx 

Wednesday, 5 July 2017

Wellbeing 



Watermelon Gazpacho 




This is a great summer starter or as an afternoon snack .




 Recipe :
1/2 a Watermelon || 1 red pepper || 1kg of tomatoes || 75ml of red wine vinegar || 100ml Olive oil || I clove of Garlic || Passion fruit seeds || Ice cubes .




Method:

First flame grill your pepper over the flames of your gas cooker 
( or cook in the over for 30mins) place in a plastic bag and tie . The steam will help you remove the skin of the pepper.

Blanch the tomatoes in a bowl of boiling water. Put a lid on the bowl and leave for 5mins. Drain and then the skin should just slide of with a gentle squeeze 

Place the watermelon, Pepper and tomatoes in a blender a whizz up. And the garlic then the red wine vinegar and olive oil. Add some salt and pepper and taste to see if you need more vinegar or olive oil added depending on how you like it . 


 Give it a quick whizz then place in a jug with a handful of ice and leave in the fridge for a few hours 

when you are going to serve scoop the passion fruit in to the jug and stir before serving with some sourdough bread or taste greek Olives. 


G xx




Tuesday, 27 June 2017

Shop My Style



Day time look 

Iro tee || H&M Denim skirt || Sam Edelman slides || Companhia da cestas Bag. ( message them on facebook and they will email you the styles for the bag ) 




Smarter look 

H&M denim skirt || Gap shirt || Kurt geiger block sandals 


G X











Monday, 26 June 2017

Friday, 23 June 2017

Wellbeing 

Japanese Noodle Broth 





Recipe :

8 baby aubergines || 1 red pepper || handful of padron peppers|| 200g Dried udon noodles || coconut oil to cook in || pea shoots ||coriander.

For the Broth :
15g dried shiitake mushrooms || 500ml cold water||55ml tamari sauce ||1tbsp light brown sugar || 2tsp Mirin 










Method :

To make the broth add the dried mushrooms to the cold water in a saucepan and leave for 2 mins. 

Remove the mushrooms and put to one side for later. Now start to heat the sauce adding the tamari , mirin and sugar. Bring to the boil, then turn off the heat and leave.

Now in some coconut oil start to fry the aubergines which you have halved and scored a criss cross pattern on the skin and flesh.
This should take about 3/5 mins till they are golden brown. Add some salt along the way.

Now fry the padron peppers and sliced red pepper for 2 mins .

Add the aubergine and pepers to the broth with the mushrooms .

Cook the udon noodles in some boiling water for 10mins then drain and rinse under cold water. 

Place the noodles in a bowl and add the broth and veg. Sprinkle some herbs like coriander or mint on top with a handful of watercress or pea shoots.

Enjoy 

G xx








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