Not a combination I would want to be honest! I struggled this week as we are still in Lent, so trying to avoid meat. The Indian was straightforward as there are numerous dishes to select. In fact I made my own, based on a number of ideas with cauliflower, and a base sauce of cooked toms and pepper - it was delicious. I also did a carrot fritter, although I don't deep fry food as I cannot eat it and I have included that recipe.
As we have eaten Czech before, I did the simple pancakes from that occasion, as they are meat free and (more importantly) we loved them!
My Carrot Bhaji's
Use amounts based on the number of people eating! I serve this as a side, for 2 adults and a very hungry 9 year old!
Ingredients:
Carrots 2
spices of your choice, I use: cumin, ginger and nutmeg
1 egg
Olive oil
I grate the carrot and mix it with the spices and beaten egg. Then I made patties and lightly fry them; then pop them in the oven while I cook the rest of the dinner. They can get crisp, so you need to keep an eye on them.
My Cauli-Curry
Ingredients
Sauce:
Onion, 1diced
Toms, 5, chopped
Celery, 3 sticks, finely chopped
Red pepper, 1, finely chopped
garlic and ginger puree, as much as you want to use! I use a dessert spoon.
Lightly fry the ingredients, add some water and a little tomato puree and simmer until softened. Blend it all together.
Curry
Carrots 3, chopped
Cauliflower, 1, chopped into mouth size florets
butter
Spices: nutmeg, cumin, cinnamon, turmeric, black pepper
Cook the carrots for a little in simmering water, and steam the cauliflower. Melt the butter, in a big pan and add the spices to make the room smell wonderful. Add the sauce, then add the carrots and Califlower, so they can finish off cooking. If you want, and you have some add some single cream - of a splash of milk mixed with cornflour. Simmer until veg are tender.
Serve with rice, or naan bread to mop up the sauce.
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