Coconut curry noodles

veggie coconut curry noodles

Here’s a delicately spiced bowl of comfort food if ever I saw one, perfect for a cosy night in while the rain lashes against the window. Other than a bit of casual chopping this is so easy to throw together.

You can use any veg you like as well as, or instead of, the veg I’ve recommended in this recipe. In the past I’ve made this with kale instead of spinach and I often add in a couple of handfuls of frozen edamame beans and petits pois. If you don’t have a lemon you can use lime and if you don’t have either it really doesn’t matter, it’s still going to taste divine. Finally feel free to use any kind of noodles you like. I like medium wholewheat egg noodles the best. However the noodles in this picture are straight to wok white noodles (corona virus panic buyers left my local supermarket’s shelves a little bare).

What else…

…scatter over a handful of chopped peanuts or cashews before serving. Or stir in a big spoonful of peanut butter when you add the stock. Basically chuck in a little of what your fancy and you can make this a bit different every time.

This is all you need to get this noodly delight started

So let’s get started. First you just need to chop your spring onions and carrots into fairly small pieces and get them gently frying in a little oil for about 5 minutes.

Now add your crushed garlic and minced ginger. To be honest I find it easiest to take a small grater and grate both the ginger and garlic.

Chuck it into your pan and stir around for minute before adding the curry powder and stirring again. At this point the aromas are becoming rather delicious.

Carrots and spring onions mingling nicely with the spices

So now you just need to pour over your coconut milk and crumble in your stock cube and leave to simmer for about 10 minutes. While you’re waiting for the sauce to cook to perfection you can get on with your noodles, which you just cook according to the packet instructions or to your taste.

Roughly chop your spinach and once your carrots are cooked just the way you like them stir in the lovely green leaves and simmer for a final minute.

Adding peas, petits pois or edamames is optional

If you decide to add a handful or 2 of frozen veg just chuck them in a couple of minutes before the spinach and allow to cook through.

Nearly time to eat!

So now you just need to stir your noodles into the sauce, spritz over some zingy lemon and scatter with chopped coriander and nuts if you’re using them.

Get stuck in

Grab your chopsticks and get stuck in.

Ingredients

  • A bunch of spring onions, chopped
  • 200g of carrots, scrubbed or peeled and chopped
  • 2 cloves of garlic, crushed or finely grated
  • A thumbsized piece of ginger, finely chopped or grated
  • A tablespoon of good curry powder
  • 1 400ml can of coconut milk
  • A small bag of spinach, chopped roughly
  • Half a lemon
  • A small bunch of coriander, roughly chopped

method

  • In a large frying pan heat a tablespoon of vegetable oil and gently fry your onions and carrots for about 5 minutes.
  • Stir in the garlic and ginger, fry gently for a minute, then add the curry powder.
  • Pour over the coconut milk and crumble in the stock cube and stir again. Allow this to simmer for about 10 minutes, stirring every now and again. If the sauce is a little dry for you add a splash of water.
  • While this bubbles away merrily, cook your noodles according to packet instructions.
  • Once your carrots are tender pop in the spinach, stir and simmer for final minute.
  • To serve stir the sauce and noodles together, scatter with coriander and squeeze over the zingy lemon.

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Sweet & Salty Choc-o-nut Cookies

Delicious, delovely, delectable, divine! To quote the utterly degroovey Deee-Lite. The surprising friendship of salty nuts and sweet chocolate is a true delight…though I can’t take credit for its conception.

My middle child, who has always had a knack for sensational flavour twists, fancied doing a bit of baking. These moreish morsels were his winning creation.

Normally, I find it hard to stop at 1 or 2 cookies, but the salty nuts make these gorgeously satisfying. And this, my friend, is a good thing because one bite of these and you will be hooked.

Choc-o-nut Cookies

Ingredients

  • 50g soft butter
  • 25g peanut butter
  • 160g light muscovado sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 125g plain flour
  • 50g cocoa
  • 1 teaspoon bicarbonate of soda
  • 50g dark chocolate, chopped
  • 50g milk chocolate, chopped
  • 60g salted peanuts

Method

  • First of all pop your oven on to 180C / 160C fan. Line 2 baking sheets with baking paper.
  • Beat your sugar and butter until light and fluffy.
  • Now beat in your egg and vanilla.
  • Gradually add the flour, bicarbonate of soda and cocoa (we added 1/3 at a time).
  • Finally stir in the chocolate chunks and nuts.
  • Now just dollop tablespoons of the cookie dough onto your prepared baking sheets, leaving a few centimetres in between each cookie.
  • Pop them in the oven for 10-12 minutes.
  • Once they’re baked to perfection, remove from the oven. Give them a few minutes to cool slightly before you move them to a wire rack.

Exquisite Asian Spiced Lentil Soup

This soup is a stunning bowl of healthy deliciousness. And a sparky change to a classic lentil soup. What’s more, it’s a doddle to make : just roughly chop your veg and fling your ingredients into a pan. No precision chopping required and no need to fry before bubbling away.

This would work beautifully with any root veg, I just happened to have a fat sweet potato and a rather pitiful, past it’s best, parsnip in the fridge. Well let me tell you I did that ancient parsnip proud with this smooth, exquisitely spiced soup.

I should say that the flavours here are merely a nod to Asia and by no means is this an authentic Asian soup. Just my humble hankering for something a little different for lunch.

Asian Spiced Lentil Soup

Serves 4

Ingredients

  • 1 onion, roughly chopped
  • 2 garlic cloves, roughly chopped
  • About 4cm of fresh ginger, roughly chopped
  • 1 parsnip, roughly chopped
  • 1 sweet potato, roughly chopped
  • A couple of sticks of lemongrass
  • 1 teaspoon of turmeric
  • 2 handfuls of red lentils (about a cup)
  • 1 tablespoon of fish sauce
  • 1 litre of chicken stock
  • 400ml can of coconut milk
  • Juice of one lemon

Method

  • Chuck everything, apart from the coconut milk and lemon, into a pan. Pop a lid on, bring to a boil then turn down and simmer for about 15 minutes.
  • Once the veg and lentils are tender pour in the coconut milk and simmer really gently for about 5 minutes.
  • Add the lemon juice, turn off the heat and leave to stand for 5 minutes.
  • Remove your lemongrass sticks. Now just blend your soup and get ready to delight your taste buds.

Veggie Burger Sky Scraper

Veggie Burger Sky Scraper

When presented with tall food, like this sky scraper burger, there are 2 types of people: Those who see all their dreams come true between 2 halves of a bread roll and those who think blimey how on earth am I going to fit that in my dainty mouth without dislocating my jaw. I’m a bit of both, initially delighted and then slightly concerned.

But the bonus about a burger like this, especially if you serve your stack in a brioche bun, is that once you’ve picked it up and taken your first bite it usually squishes down to become a much more manageable girth. And this beauty is rammed with so many healthy and delicious trimmings, it would be to your healthy detriment not to add them. Healthy greed, just the way I like it.

Use any kind of burger whether is be homemade, veggie, or slices of halloumi (and the general idea obviously works for chicken or beef burgers too).

Veggie Burger Skyscaper

Serves 1

Ingredients

  • Veggie burger or halloumi slice
  • Burger bun (brioche or sesame buns are perfect)
  • Houmous, a massive dollop
  • Tomato, sliced
  • Rocket, a big handful
  • Onion, a few rings
  • Cheese, a couple of slices (not too thick or they won’t melt)
  • Ketchup, or any sauce you fancy
  • Coleslaw, if you have it

Method

  • Cook your burger or halloumi according to the packet instructions.
  • Meanwhile slice open your bun and lightly toast the insides.
  • When the burger is almost ready, top with the cheese slices and return to the heat to allow a bit of melting.
  • Then just start construction of your delicious skyscraper stack: I put a large dollop of houmous on the base, followed by onion slices, tomatoes and a bit of rocket. Next comes the burger with its blanket of melting cheese. And finally, ketchup, a little squirt of sriracha and more rocket. Put the lid on the bun and squash it down slightly so that the whole thing doesn’t fall over on the way to the dining table.

Super Simple Salmon Chowder

Chowders are like the posh cousins of the soup family. A good fish chowder feels a bit grander than, say, a classic tomato soup or a chicken broth. To me, it’s a bit of an indulgence. I dare say a proper restaurant chowder would indeed be somewhat of a treat with lashings of cream and butter. This version, while tasting divine is, brilliantly, rather good for you. A definitively lighter rendition – posh and saintly.

Made mostly with chicken stock, it finds its delicate creaminess from a good glug of milk added near the end of the cooking. I tend to use full fat milk for this but I can’t imagine semi skimmed would taste noticeably inferior. I wouldn’t advise skimmed milk though, unless you want the creaminess in colour only. But then, why bother?

If you want to boost your veg intake, add sweetcorn, peas or chopped spinach. And finally, don’t scrimp on the bread. Big hunks of wholemeal or granary are spot on with a fish chowder.

Super Simple Salmon Chowder

Serves 4

Ingredients

4 medium potatoes, peeled and diced
1 onion, diced quite finely
700ml chicken stock
300ml whole milk

1 pack of smoked salmon, chopped
1 lemon – zest of whole lemon and a squeeze of juice to taste
A handful of parsley, chopped
A few sprigs of dill, chopped (optional)

Method

Pop your potatoes, onion and hot stock in a pan and simmer for about 15 minutes with the lid on.

Once the potatoes are tender add the milk, heat through over a low heat then add the smoked salmon and lemon zest. Gently simmer for a couple of minutes.

Turn off the heat and add a spritz of lemon juice and the herbs. If you can wait, leave the chowder to sit for a few minutes so that all the flavours can merrily mingle.

Serve with an extra scattering of herbs and more lemon juice if you like.

Fabulous Filo Leftover Pie

This is more of a suggestion than a recipe, because you could use any leftovers you want to make this pie. As long as you have a few sheets of filo kicking about the kitchen you’re onto a winner.

I had made way too much curry on Friday night and I was all set to do my usual and turn it into soup. But as I opened the fridge I spotted 3 sheets of filo pastry. I’d used the rest of the pack to make samosas and just couldn’t decide what to do with the rest.

And so this happy collision of leftovers was born. I added a couple of handfuls of couscous to my leftover curry just to make sure this was a hearty enough pie for us hungry lot.

My curry was sweet potato and chicken, but like I say, you could use whatever curry you have leftover, or use up bolognese or bean stew or a creamy fish dish or a fiery chilli. You get the idea, just experiment with what you have. I don’t often have leftovers as we are a hungry household. But this is so good, with a satisfying crunch and a flavour packed filling I’d be tempted to make extra curry just so I know I’ll have enough leftover for this easy pie.

Fabulous Filo Leftover Pie

Ingredients

  • Leftover curry (or chilli or bolognese or stew)
  • A couple of handfuls of couscous (if you want to bulk up your sauce a bit)
  • A few sheets of filo pastry (enough to scrunch up over you dish), I used 3
  • A little oil or melted butter
  • Sesame seeds

Method

  • Preheat your oven to 160 C / gas 3.
  • Reheat your curry and chuck in the couscous, if you’re using it. You could also add a couple of handfuls of frozen peas, chopped spinach or some canned sweetcorn.
  • Pour the sauce into a heat proof dish.
  • Brush your filo sheets with a little oil or melted butter then scrunch up and pop atop the curry.
  • Sprinkle with sesame seeds and bake for 30 minutes. When it’s cooked the pastry will be crisp and lightly golden brown.

Happy Pancake Day

Today is a very happy pancake day indeed. Why? Because it’s the first time in years that I have remembered to cook pancakes on pancake day. Although it almost didn’t happen… again. Last night I told the kids we would have pancakes for breakfast. So I got up this morning and starting making a fruit salad. Luckily my son breezed into the kitchen and cheerily mentioned pancakes.

Now because I was a bit flustered at my forgetfulness I made these slightly differently from the recipe I usually use for 2 reasons. Firstly, I usually add a couple of tablespoons of sugar to the batter, but I forgot (it didn’t seem to matter a jot). And secondly I thought I’d try using self raising flour instead of plain, with less baking powder. These beauties puffed up a treat so I won’t look back.

So hoorah and huzzah we feasted on a pile of pancakes this morning. Pretty impressive for a Tuesday morning. These are lovely and simple, both to make and in flavour, which means they present themselves as the perfect carrier for any delightful topping you might fancy. I will always go for blueberries and maple syrup but around the table there were artful combos made from peanut butter, chocolate spread, honey, bananas etc etc.

This recipe makes a lot of pancakes. There are 5 of us and we all love to eat. One of us ate 7 pancakes this morning, you know who you are. So if you are a little less greedy than us you could reduce the quantities or just make them all and freeze your leftovers or, if you’re feeling generous share them with your neighbours.

Classic Pancakes

Serves 5 greedy people


Ingredients

  • About 2 tablespoons of butter
  • 450ml whole milk
  • 3 eggs
  • 330g self raising flour
  • 1 heaped teaspoon baking powder
  • A couple of tablespoons of sugar (optional)

Method

  • First, in the pan you are going to cook your pancakes in, melt the butter then take off the heat and leave while you whisk the other ingredients together.
  • Whisk the milk and eggs before adding the dry ingredients and keep whisking until there are no lumps.
  • Now pour in the melted butter and whisk again .
  • Heat your pan (it really needs to be non-stick) over a medium heat and add big dollops of pancake batter and leave to cook without touching until little bubbles start to appear on the surface. Flip and cook on the other side for a minute or so.
  • You can eat these as they are ready or keep them warm in a low oven while you finish cooking the whole batch.