Korma is one of the favourite curry choices on takeaways across the UK. But it’s also one of the most calorific, commonly packed with cream. And some of the jar versions also pack a rather hefty sugar punch too. But this Easy Healthy Korma Sauce […]
Sweet potatoes are packed with fiber, vitamins and minerals but not something you may think of eating for breakfast. But when you taste these Sweet Potato Waffles you will want them for breakfast and lunch! These soft and fluffy waffles are fab for both sweet […]
Chocolate for breakfast does not have to be a bad thing! Cocoa itself is a superfood and when combined with slow release energy from oats, a hit of antioxidants and protein from chia seeds and the fibre and MCTs of coconut all without refined sugars, […]
In some ways these Marmite coated cashews were not my smartest idea…yes they are totally delicious but that also makes them ridiculously moreish!
They are so easy to make too, just place 200g of cashews in a frying pan with a teaspoon of Marmite (or other yeast extract) and a tablespoon of water.
Mix well and when all the water has evaporated place them on a lined baking tray in the oven at 180c for around 10-15min.
Allow to cool so they go crunchy again and there you have it.
Must go and hide them from myself now…
Are you looking for a very quick and easy bake sale treat you can make in minutes? Or have you got an unexpected playdate you need to whip up a pudding for? Then these Marshmallow Crispies are totally for you. Simply melt together 50g butter […]
Whatever it is about putting something hot in a bun with some salad and sauce which makes some delicious magic happen, we can’t get enough of it! But you don’t always need to turn to meat or fake meat to make that happen. These Mushroom […]
Can’t decide between pizza or pasta for dinner? With this Pizza Pasta Bake you don’t have to! You can enjoy both at the same time as it’s packed with stringy mozzarella and provolone cheese and a rich basil infused tomato sauce. But it’s also really quick and easy to make and can be made ahead too and frozen, giving you a perfect midweek supper.
I was gifted cheeses from Auricchio, which are available on the Ciao Gusto Italian Deli at Ocado, and couldn’t resist making the most of their unique textures. If you haven’t heard of provolone it’s a similar cheese to mozzarella which originates from Southern Italy. Provolone cheese comes in two forms: provolone dolce, which is aged for 2-3 months, and is a pale yellow to white colour with a sweet taste. The other, provolone picante, is aged for more than four months and has a sharper taste and it’s this one I have used to give more of a tang. That said, this is a very mild cheese still. This dish gets its pizza vibe not just from the tomato and basil sauce and melted cheese on top but also by being studded with blobs of mozzarella. I’ve used mozzarella cherries but if you you can’t find mozzarella cherries just chop up a mozzarella ball instead.
So next time the kids are squabbling over which Italian classic they want you can make sure everyone is happy. Plus you can make this in advance meaning your midweek dinner is even easier. Make the most of the offers on the Auricchio cheeses this April as they were wonderfully melty and delicately flavoured. And check out the other authentic Italian ingredients from Ciao Gusto: www.ocado.com/ciaogusto
Pizza Pasta Bake
- 300g wholewheat fusilli
- 2 small or one large red onion, finely chopped
- 3 cloves of garlic, finely chopped
- 1 red pepper, deseeded and finely chopped
- 680g passata
- 4 teaspoons green pesto
- 100g Auricchio Thin slices of strong Provolone cheese
- 150g Auricchio Mozzarella Cherries, chopped in half
- Freshly ground black pepper
- 2 tablespoons olive oil
- Step 1 Cook the pasta according to the pack instructions, drain and place to one side.
- Step 2 In a large pan cook the onion, garlic and pepper in the olive oil on a low heat with the lid on until the vegetables are all soft but not coloured, it will take around 10mins.
- Step 3 Then add the pesto, passata and grind in some black pepper to taste. Combine well and leave to simmer on a low heat for 5mins.
- Step 4 Remove from the heat and stir in the pasta and the mozzarella.
- Step 5 Place into an ovenproof, casserole style dish.
- Step 6 Top with slices of provolone cheese.
- Step 7 Cook in the centre of the oven 200 °C / 180 °C Fan / Gas 5 for 30mins. Check it is piping hot throughout and serve.
- Step 8
Friday night is a ripe night for a ceili to celebrate Burns’ Night! The evening itself is held dear in Scotland where the poetry of Robert Burns is celebrated in homes or restaurants with traditional Scottish food and folk music – as well as readings. […]
Personally I am not gluten intolerant, but I’m always looking for ways to bring different foods into my diet to make it as varied as possible as this is so good for our gut flora. That means not just using wheat flour in everything and […]
Frozen vegetables are brilliant if you’re trying to eat healthy, quickly and on a budget. Which let’s fact it is our January! They’re brilliant way of eating veggies that are out of season but still at their peak, and actually finding them at reasonable price. By using pre-prepared veggies as the star of this Aubergine Curry and the vegan, gluten free dish can be made in record-breaking time – even though it looks like a lot of time and care went into it!
I found Waitrose Chargrilled Aubergine Slices (sure other stores have similar) and the fact that these were already prepped meant no wastage and half the dish was already cooked. All you need to do is make this rich, delicately spiced sauce, sit the prepared aubergine in it, and leave it to warm through. Of course you can use fresh aubergine when you have some, simply chargrill or roast the slices accordingly. This a really easy mid-week supper or perfect to make ahead for a weekend Indian feast if you have friends over.
Aubergine Curry (Eggplant Curry)
- 500g bag of frozen chargrilled aubergine slices
- 1 tbsp oil
- 2 red onions, finely sliced
- 3 cloves garlic, finely chopped or minced
- 1 ½ tsp ground coriander
- 1 ½ tsp garam masala
- 1 ½ tsp turmeric
- 400ml can chopped tomatoes, do not drain
- 400ml can coconut milk, can be reduced fat
- A handful of chopped fresh coriander
- Step 1 Make the sauce by softening the onions in the oil, it should take about 5mins. Add a little water if they start to stick.
- Step 2 Then add the garlic and spices, fry together stirring well, with the onion for a couple minutes.
- Step 3 Add the tomatoes and coconut milk and combine well. Cook for 5mins on a medium heat so the sauce is just bubbling. Lid off.
- Step 4 Add the aubergine and cover the pan, cook together for around 10mins on a medium heat. Remove the lid and cook for a further 5mins to thicken the sauce, if the sauce is already thick then simply check the aubergine is hot and cooked through.
- Step 5 Stir through the coriander leaves and serve immediately.
They are often the most unwelcome guest at the Christmas dinner table, but sprouts get a bad rap as they suffer from being overcooked, badly seasoned and basically unloved when it comes to the festive season. Although many of us only think to boil them, […]