Mushroom stroganoff

When a salad just won’t cut it but you’ve got that almost Friday feeling and want something quick and comforting it’s mushroom stroganoff aaaalll the way. What you’ll need: Mushrooms Garlic Red onion Cornstarch Veg stock Tinned coconut milk Tarragon …

Rice and lentils get a decadent makeover

Turmeric rice, broad beans and dill is an Iranian dish in its origin. Baghali polo by name. It’s a favourite of mine and below is my version of it with a lemony twist. Jasmine rice cooked through in stock, flavoured …

Not quite a soup, not quite a dahl, not quite a stew… but damn scrumptious!

A long day today called for the laziest one pot dinner I could think of and here it is… Not quite a soup, not quite a Dahl, not quite a stew…. But my oh my is it scrumptious. Comfort food at it’s best and as simple as you can get.

Into a pot pop:

1 cup of each of the following
Basmati rice
Mung beans
Lentils

Spices: (flavour to your liking)
Cardamon
Nutmeg
Garam masala
Cinnamon
Coriander
Garlic Powder
Salt/pep
Fenugreek leaves

1 can of coconut milk
Scoop of coconut sugar
Splash of sweet chilli sauce
5 cans of water. (I just use the coconut milk tin to measure out)

Give it a nice little stir
Bring to boil
Cover, reduce and leave for an hour. (Overnight would be better but hunger called) Top up on spices etc as required.

Serve up!
I told you it was easy and super delicious.
Add more water and into the blender to turn it into a soup if you so wish.
I popped a scoop of spinach pesto from yesterday’s recipe on top along with a sprinkling of salted peanuts, chilli flakes and parsley.

Serve up with a nice chunk of bread and enjoy.

Love
Louise

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