Boil the eggs, hard boil and peel.
In a pan add vinegar enough to fill your jar, i use whatever vinegar i happen to have, malt, cider, white wine etc… ive even use old beetroot juice and you get pink eggs.
To that add a tablespoon of pickling spice and some salt, you can add mustard seeds, dried chillis, literally whatever you like.. I have added curry powder before and you get yellow tinged eggs.
boil for 5 to 10 mins.
put eggs in jar (clean sterile jar)
pour over pickling juice. let it cool first so its warm not boiling x
best to leave at least a week before eating for pickling process.
keeps for months, but here last about 3 days here.
So simple to make and so tasty fried or in curries… Can also add flaours such as crushed garlic, coriander etc.
4 Pints of full fat milk
6 tablespoons of lemon juice
pinch of salt
Milk cost 80p, and lemon juice pence so yes its cheaper to make than buy.
In a large pan heat a 4 pinter of milk till its bubbling but not mad boiling, stir so it doesn’t burn, then take off heat and add 5 to 6 tablespoons of lemon juice, stir in and you will see the curds start to separate if not add more lemon juice, put lid on and leave for 10 mins so the curds n whey separate fully.
Pour into a colander lined with cheesecloth/muslin and let the whey drain, you can save whey to use in smoothies etc, let it drain for 5 mins, then squeeze and excess whey out…
add salt and shape still in muslin, twist each end of muslin and put on plate, with a plate on top and a couple of tins.. leave for 30 mins, then put in fridge, the longer you leave the firmer it will be… I wrap is baking paper, will keep in the fridge for a week or more.
This recipe is adapted to make it syn free on slimming world… It tastes very authentic.
Much cheaper than a takeaway.
First make sauce
3 tablespoons of tom puree
2 tablespoons of soy sauce
2 tablespoons of oyster sauce, (mushroom sauce could be used as a veggie alternative)
2 crushed garlic cloves
Thumb size of grated ginger
and a bit of water about 2 tablespoons. mix well
Fry 2 chopped chicken breasts,
1 chopped onions,
2 green peppers, (but you can add any veg)
Cook 3 nests of dried egg noodles in water and drain
Add sauce to the chicken & veg.
Then add noodles, mix it all up well, heat through and serve…
Bean sprouts are a good addition to add also.
Maharagwe or red beans in coconut sauce. A Kenyan dish .
Dead easy and cheap, suitable for vegans.
3 garlic cloves crushed
3 large tomatoes
1 teaspoon of turmeric
1 tin of coconut milk
kidney beans, i used dried pre cooked ones.
(i also added other beans id pre cooked and a pepper)
fry the onion till browned
add the garlic, chilli and toms in and cook till soft.
add the turmeric and stir in…
Add salt n pepper to taste.
Add the beans and coconut milk and simmer for about 8 minutes.
Garnish with coriander…
This is a great quick sweet fix, syrup used in this 1 but its also particularly nice with lemon curd or jam. This recipe serves 2.
50g of butter
50g of caster sugar
50g of self raising flour
2 tablespoons of syrup/jam/lemon curd, or whatever else you prefer.
Cream together butter and sugar
Add egg and beat quickly,
Add flour and fold in.
Butter/grease a bowl then add syrup/jam to bottom of bowl then add batter,
Cover with cling film and micro for 3 mins on high…
You can also heat the jam/syrup separately and pour over the top.
Dal/Daal/Dhal various ways of spelling it..
Buttered paratha, more expensive than wraps because of the butter, but way cheaper than from an Indian takeaway.
Paratha for 6
250gms of flour either plain or chapati (atta)
splash of oil
4 to 6 tablespoons of ghee or butter
120 to 140ml of tepid water.
pinch of salt.
mix flour and salt then add oil, dribble water in slowly to make a dough, knead the dough for a few minutes, then leave for 5 minutes
Cut into 6, then flour surface well,
roll out into discs, then spread ghee or butter all over disc,
fold in half and spread butter/ghee on to the semi disc,
fold in half again so its like a triangle ish shape,
then roll out into a disc again, add butter or ghee to a chapati pan or frying pan, just the surface and cook paratha till it bubbles then spread more ghee on it and turn over cooking other side, about 2 min each side…
300gms of red lentils
3 chopped garlic cloves
2cm fresh grated ginger
teaspoon of salt
1 chopped onion
Teaspoon of cumin seeds
Teaspoon of black mustard seeds
5/6 curry leaves
2 teaspoons of garam masala
Handful of peas
Add the red lentils to a pan with chopped garlic cloves, fresh ginger and chillis, plus a teaspoon of salt and water about 600ml and cook for bout 20 mins.
In a frying pan fry a chopped onion with cumin seeds, black mustard seeds and curry leaves until soft.
Then add the garam masala and cook for a couple of minutes more,
Add the onion mix to the lentils with a handful pf peas, cook for about 10 minutes more on a simmer.
Add dal to paratha, I also added some minted yogurt.
Very simple to do and it seems to be the in thing at the moment, tastes delicious too, I tend to fry it with garlic for 2 or 3 minutes and have in place of pasta or rice.
Tesco do it ready made for a price, I did 1 large courgette 25p for 2 tubs full.
Using a Julienne peeler so no fancy, bulky gadget.
I do it in advance and keep in the fridge.