If you are bored with porridge, overnight oats or bircher muesli; try this pancake recipe for a change. Grinding the oats to a fine powder to make these super easy pancakes makes breakfast much more interesting and very healthy! This is a great alternative for Shrove Tuesday if you fancy a spicy pancake. These can made into mini drop scones or, if preferred larger pancakes. The fenugreek leaves can be replaced with chopped spinach.
As kids we used to call this knobbly bright green vegetable crocodile sabji due to its appearance! It goes under several names; bitter gourd, bitter melon, karela balsam apple, margose and bitter cucumber. Whatever you chose to call it; it is an acquired taste! However cooked just right to get rid of the bitterness makes this a wonderful tasty dish.
Karela is renowned for the amazing health benefits, it’s used in ayurvedic medicine, it’s great as a herbal remedy for lowering sugar levels, an excellent source of vitamins B1, B2, and B3 and rich in iron.
Curry On Cooking Bombay Potatoes are perfect for this recipe as the potato stuffing.
A classic Italian dish but with a Spice Sister spicy twist! Gnocchi is a dumpling like pasta made from potatoes, flour and egg. Polenta, semolina, stale bread and pumpkin can be used to make gnocchi.
Made right these fluffy pillows just melt in the mouth. Sometimes shop bought gnocchi can be a tad chewy, dense and little bland!
A humble pudding traditionally found on school menus made from stale bread, butter, milk and eggs. India’s version; shahi tukra is the complete opposite to the frugality of the British pud: shahi turka is a deeply indulgent and decadent bread pudding made with full fat milk, ghee fried bread, saffron, cardamom, topped off with slivered almonds, pistachio and a sprinkling of rose petals!
Rich in protein these nutty, earthy lentil kebabs are super easy to make. We’ve used carrot and cabbage but other ingridients can be used such as sweet potatoes.
Stry Fry Carrot Salad
Not just Bugs Bunny’s favourite snack; we love carrots - especially this carrot salad, it's one of our favourites to serve at a dinner party – quick and simple, it can be served all year round as it tastes great served hot or as a cold salad.
Carrots are one of the most widely grown and enjoyed veggies in the world. It’s a versatile veg used in several sweet and savoury dishes around the world.
Food historians believe the carrot grew in the wild as far back as ancient Egypt well over 5,000 years ago, By the 10th century in Afghanistan the carrot was being cultivated. They were commonly grown in Roman gardens as it was believed carrots and their seeds had medical and aphrodisiac properties.
Originally carrots came in an assortment of colours; white, purple, red and black but not orange! It wasn’t until 16th Century when Dutch farmers cross bred yellow and red carrots and came up with a sweeter tasting orange carrot.