This is such an easy dish to make on those days when you really don't want to be stuck in the kitchen for hours. The curried aubergine would serve around 2-3 people.

Ingredients

1 Large aubergine
1 Tomato
2 Spring onions
2 tbs Chopped coriander
2-3 Eggs per person
1 tsp Coriander powder
1 Crushed garlic
1 tsp Chilli flakes
1/2 tsp Turmeric powder
1 tsp Cumin powder
salt
squeeze of lemon
some oil

Method

 Chop up the aubergine, tomato, spring onion and fresh coriander like the picture below.

Place them into a bowl and add all the other ingredients except the eggs and mix well. Now heat up a pan with some sunflower/ vegetable oil and to it add the aubergine mix. Keep this on a high heat for 5 minutes stirring occasionally. Once you see a bit of colour on the aubergines put the heat on low and cover for 10 minutes or until the aubergine is soft and cooked.

Whisk the eggs in bowl and add to a heated pan with some oil until the eggs are cooked, I flipped my eggs over (not sure if that it the correct way to make an omelette). Place the aubergine mixture in the middle and fold over. Serve with some hot chapattis and mango pickle.

Afternoon at gorsehill city farm

The weather was looking good so me and hubby decided to take our son to gorsehill farm. It was a really lovely farm and there were many families with their little ones too. The farm had a play area which had many benches and tables to eat your lunch and snacks. There was no fixed entrance fee but there was a suggested donation, you can find full details on their website.

These are a just few pics I took on the day. I hope you like them.

 A dandelion growing in my garden.

Had to end the afternoon with a Costa caramel cappuccino and carrot cake.

Shepherd's Chilli

I called this Shepherd's Chilli as I made this with lamb mince instead of beef as we do not eat much beef in my household. This can be served with jacket potato or some rice This batch can serve approx 5 people.

Ingredients

1lb Minced lamb
2 Onions (chopped)
2 Garlic cloves
200g Chopped mushrooms
1 Tin of chopped tomatoes
1 Tin of kidney beans (drained)
2tsb Cumin powder
1tsp Coriander powder
1tsp Chilli flakes
1tsp Chilli powder
1tbs Gravy granuals
1tbs Fresh coriander chopped
Salt and Pepper
Splash of Worcester sauce

Method

Saute the chopped onions and chopped mushrooms on a high heat until they are half cooked through. Add the minced lamb and keep stiring to ensure the lamb doesn't stick together, add some salt and pepper and cook until the water has evaporated.  Now you can add all the other ingredients and stir, once it starts to bubble put the heat on low and cover for 20 -30 min.

After 20-30min you can serve up and garnish with sour cream and spring onions.

Chicken & Potato Patties

These patties are a great way of using up any left over roast chicken. They are extremely moreish, trust me once you tuck in you will be going back for more. I made a batch of 24, however put half away in the freezer for another day.



 Ingredients 

1/4 chicken breast
2 large and 6 small potatoes
small bunch of coriander
1/2 cup of sweetcorn (boiled)
1 large onion chopped
salt and pepper
1tsp of cumin powder, coriander powder, chilli powder and garam masala
1 tsp of crushed garlic and crushed green chilli paste
some oil for frying


Method

Add some salt and pepper and a touch of oil to the chicken breast and cook in a preheated oven for about 30/45 min at 180'oc or until cooked all the way through. Meanwhile wash your potatoes and boil in a large pan, add the sweet corn just as they are nearly cooked, drain and peel the spuds.

Once the potatoes are cooked mash them up in the pan you boiled them in (less washing up) add chopped onions, sweetcorn and chopped coriander. Mix well and add the salt, pepper, spices, garlic and green chilli paste. By this time the chicken should have been cooked, wait until it is cool enough to shred up or if you are using left overs go right ahead shred and add to the potato mixture.

Now make them into patties like the picture below.

Once done shallow fry in some sunflower or veg oil until golden brown on both sides. Serve with your favorite dip.

Enjoy

Alpro Coconut Chocolate

I noticed this as I was picking up some lacto free milk. I use lacto free milk as I have IBS and as many IBS suffers will know, this can cause an intolerance to lactose as well as many other foods. Anyway I love coconut so I thought I would give this a go.

Firstly it doesn't have a strong coconut flavor so those of you who are not keen on coconut may still enjoy this. I have tried another brand of chocolate coconut milk and found the taste quite chalky, this however didn't have that chalky taste at all. I found the taste quite similar to a normal chocolate milk.

For those of you who are intolerant to dairy or just prefer an alternative you may want to give this a try. I would definitely re purchase this on my next grocery shop.

Salad topped with toasted sesame and dates

This Salad has your normal salad ingredients with the added twist of the toasted sesame which adds a nutty flavor and the chopped dates which gives it a sweet kick.

Serves approx 5 as an accompaniment

Ingredients 

1/2 Iceberg lettuce
1/2 Cucumber
1 Red onion
4-5 Radishes
2 Tomatoes
3-4 tbs of Sesame
4 Dates
2 tbs of sunflower/veg oil

For the dressing

3 tbs Mayonnaise
3 tbs Extra virgin olive oil
1/2 Lemon (juiced)
1 tsp Mustard
Salt
Pepper


Method

Wash all of the salad ingredients and leave to drain. In the meantime in a pan heat up the sunflower/veg oil and toast the sesame seeds until its golden brown stirring to ensure they do not burn. Transfer in a dish and allow to cool. Chop the onions and cucumber into half moon slices, cut the radishes and tomatoes into medium sliced wedges and place into a salad bowl. tear the lettuce and mix.

Chop up the dates into small pieces and scatter over the salad mix, now spoon over the cooled toasted sesame.

Whisk together all the dressing ingredients and pour over the salad before serving.

Great Served with fish and poultry.