All posts tagged: recipes

10 minute flatbreads with smoked salt, hazelnut dukkah & ghee – a Diwali celebration recipe

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All photographs styled and shot by Lauren Miller (www.laurenmiller.co.uk) (@millerisere) and Faye Wears (www.forksknivesblog.wordpress.com) (@forks_and_knives) It’s Diwali time! The Indian festival of lights takes place this Wednesday 11th November and I just can’t wait. I have been busy creating some delicious recipes inspired by the rainbow of colours and flavours that Indian food has to offer. These dishes are perfect for a celebration with friends and family and are all really quick and simple to prepare. I first came across dukkah whilst in Egypt with my family. We could smell it as we walked into the restaurant. You tear off a chunk of warm freshly baked flatbread, dunk it in quality olive oil and then into this amazing blend of roasted nuts, spices and herbs and devour. It is such a simple but fabulously tasty dish to plonk in the middle of the table over drinks and chats. So, I have adapted this great dish that I first tried in Egypt and given it an Indian twist. The great thing about dukkah is that you can put …

Do Diwali 2015 with Beth Does Food

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Do Diwali 2015 with Beth Does Food Diwali. the ancient Hindu festival of lights, is only two weeks away and i’ve been working on some delish recipes which celebrate the vibrant colours and flavours of Indian street food. Shot by the fabulous food stylists Faye Wears (www.forksknivesblog.wordpress.com) and Lauren Miller (www.laurenmiller.co.uk), my recipes are based around street food classics and are the perfect way to celebrate Diwali yourself. Hope you guys enjoy my recipes. In the meantime, here are some teasers to get your taste buds tingling. Check ’em out – alvida! BDF x

Keralan runny eggs, curry leaf & coconut curry

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The perfect healthy filling vegetarian brunch I know the words egg and curry might not instantly make your mouth water. What about spicy coconut curry and a soft boiled eggs with a runny yolk? Better? Ok, now try the three musketeers of any curry – ginger, garlic and chilli – tempered in coconut oil with curry leaves and mustard seeds. Finished with coconut milk and fresh herbs and topped by perfectly soft boiled eggs. Eaten with flat breads to dip in the yolk this dish is not only delicious but really healthy and a perfect brunch to set you up for the day. Egg curry was recommended by a blog follower as a ‘favourite curry dish’. A similar dish was served up every morning for breakfast when we were in Kerala, with hot chapatis and yoghurt. Like an Indian egg on toast. Keralan runny eggs, curry leaf & coconut curry Serves 2 as a brunch or lunch 4 eggs 1 onion 1 large, or two medium tomatoes, diced 2 inch piece of ginger 4 hot green chillies 1 tbsp coconut oil a small …

Mango & Lime Lassi Posset

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I survived on mango lassis when I was living in India. Like an Indian-style smoothie, lassis are made from yoghurt mixed with water and spices, and can be salty or sweet. Salty lassis take a bit of getting used to but are delicious on a cold day. Different parts of India have different preferences and flavourings. In North India, we mainly drank mango lassis. The mangoes over there are so fresh and juicy, you can squash them up with your hands into a pulp, make a small hole in one of the ends and suck out the juice. This, mixed with goats milk yoghurt, plenty of jaggery (unrefined cane sugar) and spices is the basic foundation of a lassi, and absolute heaven after a rich spicy meal. I’ve been working on a dessert to finish the evening of my Curry & Chips Club (my first Curry For Change supper club which will raise money for the charity Find Your Feet). I have come up with the Mango Lassi Posset: a  smooth and creamy lime posset with all the beautiful flavours of a lassi. It’s …

Leek bhajis

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For me, onion bhajis are one of the things I get most excited about when I go for an Indian meal. Their like a little explosion of everything I love about Indian food- the staples of a great curry paste (onion, ginger and chilli), carefully selected and delicate spices, and plenty of fresh coriander. In India, bhajis are more commonly known as pakora (fritters), and don’t exclusively contain onion. Some have potatoes, spinach, peas, chicken, or anything you fancy. The Onion bhajis that we know and love in this country have a distinctive taste and smell from ajwan and nigella seeds, and can range from big boulders served in chip shops to tiny delicate nests. In any case, When done properly they have a crisp fried onion shell and perfectly cooked batter and soft onions in the centre. I recently had the opportunity to learn how to make Spinach and Onion Pakoras with head chef Rakesh at Cinnamon Kitchen. His trick was to combine the chopped onions and spinach with spices and salt before leaving it …

Avocado & lemon pesto spaghetti with Parma ham

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This delicious pesto dish is ready to eat in the time it takes to cook the pasta and is a great way to use up really ripe avocados. I use a couple of tricks to make this recipe extra special – using avocado creates a light and creamy pesto, and is a healthier alternative to cream or oil. I also add a little of the starchy cooking water to the sauce to help it to coat all of the spaghetti. Serves 4 Ingredients: 300g spaghetti a large bunch of fresh basil 2 garlic cloves 50g pine nuts, toasted 50g parmesan cheese, grated 2 avocados, really ripe ½ lemon, zest only 4 slices of Parma ham salt and pepper (You will need a pestle and mortar or a food processor) Preheat the grill on a medium heat and boil a kettle. Add the spaghetti to a large pan of salted boiling water and cook according to the packet instructions. Meanwhile, roughly chop up the basil and add to your pestle and mortar with the garlic, parmesan, …

Black & White Pudding Pasties

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Hello, I’m Beth and I’m addicted to black pudding. I regularly exceed my RDA of iron and I am constantly looking for new ways to get my next fix. Last weekend, with an abundance of black and white pudding I have in my fridge from The Bury Black Pudding Company, I decided to find another excuse to ‘go to town’ on blood pudding and created the perfect lunch for my cousins to enjoy whilst working hard on their allotment! If you’ve never had white pudding i’d highly recommend it. It’s like black pudding, but without the blood (so basically a sausage, with plenty of pepper, spices and a firm, meaty texture). Ingredients 1 onion 2 medium potatoes 1 large black pudding sausage, chubb 1 large white pudding sausage a good glug of rapeseed oil 1 tsp English mustard 1 bay leaf a small sprig of thyme a handful of parsley 5 sage leaves 1 sheet of shortcrust pastry 1 egg salt and pepper a punnet of cress, for garnish Preheat the oven to 180°c Peel and dice up the …

Giving in to the Instagram Fitspiration b****es again!

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I’m used to taking pictures of lovely food porn that makes my eyes bulge and my mouth drool. But today is Tuesday, the day before Monday, which (every week) is the beginning of my healthy eating regime (again) and, as well as flailing about in the free weights section,  i’m keeping a food diary to keep my meals in check. If I don’t I can happy end up eating two dinners quite without noticing. So here’s some sickeningly wholesome dishes that i’ve been knocking up in the last few days. I’ll be awaiting my medal in the post… If you’d like any of these virtuous recipes, do drop me a mail 🙂 x

Paneer Tikka Arancini Balls

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Here’s the recipe for my twist on Arancini, fabulous little breaded balls of creamy risotto. Paneer Tikka Arancini balls are filled with spiced biryani and delicious Indian Paneer cheese, which is similar to mild halloumi when cold and oozes like mozzarella when hot. You’ve just gotta try them. For the paneer tikka biryani: 1 onion 1 garlic clove 3 inch piece of ginger ½ red chilli 1 tsp mustard seeds ½ tsp coriander seeds 1 tsp cumin seeds 1 tbsp curry powder 1 tsp garam masala a pinch of saffron 100g risotto rice 200ml hot chicken stock 1 tin of coconut milk salt and pepper 1 packet of paneer 1 small bunch of coriander For dredging: 1 egg 75g flour dried breadcrumbs (not golden) oil, for deep frying Finely dice the onion, then bash and chop up the ginger and garlic, and finely chop the chilli. Dry fry the mustard, coriander and cumin seeds in a frying pan on a medium heat until the mustard seeds pop. Remove and grind up in a pestle and mortar to …