I feel like curry tonight.

Spice up your life with a simple curry. I usually make this if I have No ideas on what to cook and I need to wipe something together for the kiddos.

This recipe is super easy and can be catered to those students who are living on toast or boiled pasta and ketchup (not very nutritious), or mum's who really don't know what I cook.

From my experience my kiddies tend to eat more when they can dip their food in a sauce or who there are more components to a meal. Yes, it may seem like its more work but it's all very simple.

** Tips**

1. Make sure you have your non-stick frying pan on the ready, but any pot will do.

2. You will be using a few spices spices so If your in the UK I would get the little sachets.

This recipe serves 4. 

Ingredients:

Chapattis

- 250g Rye flour

- 50ml cold water

- 2 table spoons of olive oil

- 200g Easy cook rice (or any rice you have at home).  

Curry sauce

- 2 tablespoons Sunflower oil

-spices- 1 teaspoon curry powder, 1/2 teaspoons of turmeric, black pepper and salt.

- 2 handfuls of frozen mixed veg (alternatively you can use any type of meat.

- 1 onion

-2 cloves of garlic

- 400g can of chopped plum tomatoes.

- 1/2 a cup of veg stock ( or chicken/ beef)

Method 

For the chapattis:

-          In a bowl pour flour, water and oil. Then combine with a table knife, then bring together with your hands.  

-          Once you have done, divide the dough in to ten small balls and set aside for 30mins (this will all the dough to soften a little).

-          Next boil your rice, as instructed on the packaging.

For the curry:

-          Slice the onions and crush the garlic. Next, place your sauce pan on the cooker with your oil and allow to heat up over a high heat. Then add all your spice and stir consistently for a few seconds, to avoid burning. Then (WARNING! As your dealing with hot oil please take serious caution and avoid water).

-          Then add the onions and cook till slightly translucent then add garlic, to avoid them burning.

       -      If you are using chicken or beef it's best to add them at this point and cook till chicken is while and slightly golden, or beef cook to taste.  For the vegetarian version add mixed veg.  

-          Add stock and tinned tomatoes on a gentle simmer, for 20 minutes until reduced.

-          While curry is simmering, prepare the chapattis. Roll out the balls into thin round discs, then heat up a frying pan on high heat with a drop of oil. Next place the chapattis in the pan, until dark spots appear then turn. Continue until complete.

 

-     Plate up and enjoy!!

 

** Please state any recipes you would like to see**

 

How do you like your eggs in the morning?? I like my Potched

Eggs Benedict

 

 

Eggs Benedict is my new found favourite breakfast treat. Its distinct flavour comes from the must have Hollandaise sauce, which in my opinion makes this dish an eggs benedict.

 Looking at the eggs benedict may seem like a challenge but believe me it is doable. Just stay calm and follow these simple steps to a breakfast for kings.

 

 

Firstly my tips:

 

1.     This dish has a few components, which does pose the problem of keeping things warm. But here's a simple resolution, cook in order of things that won't turn to mush from being re heated.

2.     Make sure you prepare your ingredients in advance - So in this case cooking the Hollandaise sauce before and you do anything because you can add hot water to keep it warm and to smooth it out.

 

So what you need

Hollandaise sauce:

 
2 egg yokes

A tspn of white vinegar

A squeeze of lemon

25g melted butter

 
Poached egg (s):

1 egg ( for the poached egg, increase amount depending on people you want to dazzle with your new skills).

A tablespoon of vinegar

Finishing touches

1 English muffin

2 bacon slices or turkey rashers

 

 

Method

1. Firstly let me apologise for the amount of pots you need but it will be worth it, get two saucepans in one pour an inch of water into a saucepan and bring to a simmer. In the second pour water until 3/4 full and bring to a simmer.

 

2.To make the Hollandaise sauce, whilst the water is simmering separate two egg yokes into a bowl that can sit in your pot comfortably without touching the water. Whisk the egg yokes, vinegar and lemon juice till combined. Place bowl over simmering water and whisk in melted butter. Continue to whisk till you get a ribbon effect when you take the whisk out of the bowl, this doesn't take long so keep an eye on it.

 

3.Once you have your ribbon effect, remove bowl from the pot and add a pinch of salt and black pepper and set aside.

 

4. In the second simmering pot add 1tablespoon of vinegar. In a small bowl crack your egg (make sure you have no shells and your yoke is still in tacked).

 

5. Next, using a spoon stir the simmering water to get a swirling motion. When you have this motion take the egg you cracked in the bowl and pour in to the swirling water. ** The reason why we swirl the water is to that the egg white wraps round the yoke** then leave to simmer for 3 mins but increase cooking time to 5 mins if you don't like the idea of runny egg. Once poached remove drain the excess water from egg and place on a paper towel bed.

 

** if you are making more than one egg my trick was not to swirl the water because you end up with a mess but when pouring the egg in to the water make sure the egg white pours in before the yoke.**

 

4. Whilst your egg is poaching get your frying pan add a nob of butter and pan toast your English muffin. When you have toasted your muffins add a little more butter and cook your Bacon/ rashers.

 

Before you assemble add a little hot water to the Hollandaise sauce you set aside to the runny consistency you would like.

Now to assemble.. Muffin, bacon, poached egg, seasoning, Hollandaise sauce and muffin top. Service!

 

Personally I love this for weekend breakfast with freshly squeezed juice, croissants and mango slices (random but my favourite fruit)

 

I dare say now this is quite a picture.

 

Show off your skills to your partner, friends and family.

 

Enjoy xx

Anything you want me to try please write in the comments. Disclaimer: I will not be doing baked good on this blog but will be creating a blog in the future for baked treats.