Indian Meatballs Recipe

This recipe is very similar to my prawn curry recipe. I've made it with meatballs as they are very popular in my house so I'm always looking for new ways to make them!

Recipe:

(Serves 2)

For the meatballs:

300g turkey mince

2 spring onions, finely sliced

2 tsp curry powder

Salt & pepper to taste

For the sauce:

1 red onion, finely chopped
1 tsp sushi ginger, chopped
400g tin chopped tomatoes
1 x 50g sachet creamed coconut
2 tsp curry paste
1 tsp curry powder
8 cherry tomatoes, sliced
100g spinach
Tablespoon vegetable oil, for frying
1/2 tsp salt
Water (1/2 tin)
1 tbsp tomato purée
2 tbsp freshly chopped parsley, to serve

Combine all the meatball ingredients and roll into balls the size of golf balls. 

Heat the oil in a large frying pan and cook the meatballs, turning regularly, until browned and almost cooked through. 

Add the onions and fry until slightly softened. Add the ginger, curry powder, cherry tomatoes and curry paste, and stir fry for a few minutes longer.

Next add the chopped tomatoes, purée, coconut and seasoning. Fill half the tin that contained the tomatoes with water and stir that into the sauce.

Stir & leave to simmer for about 20 until the sauce has reduced. Tip in the spinach and stir in until wilted.

Serve with rice or gluten free naan breads and papadums.  You can make your own naan breads using my recipe.

Honeyrose Review

I was lucky enough to be sent samples from the Honeyrose bakery. When they arrived, the packaging was fabulous and flavours looked interesting (lime and coconut) so I was really looking forward to trying them.

They didn't let me down. The cookies were so chocolatey and with a lovely texture, I naughtily devoured all 3 in one go!

The macaroons were moist and sweet yet citrusy. They were very flavoursome - a zesty interesting combination.

The brownies were my favourite with their crunchy yet soft texture. They were very chocolatey and small but perfectly formed.  

The banana cake was interesting because I had never tried banana cake before.  It was moist, sticky, spongy and sweet - delicious! 

Thank you Honeyrose for sending me these samples.    

Gluten Free Cheese Straws Recipe

I found this recipe on a Doves Farm rice flour packet.

I've written it up as I couldn't find it online and several people have asked me for it. I have slightly adapted it to suit me, but if you want to see the original then you can buy some rice flour!

It's a really tasty and easy recipe, great for a snack, picnic or when friends come round for tea.

The recipe says to use grated cheese, I have tried it with mozzarella, parmesan and cheddar and they all work well and taste great.


Recipe:

75g Doves Farm rice flour
1 tsp smoked paprika
25g margarine
50g grated cheese, plus extra for sprinkling
1 egg, beaten
Salt & pepper to taste

Mix together the flour, paprika, salt & pepper then work in the margarine (using your hands) until you get a breadcrumb texture. Add the cheese followed by the egg.

Next knead the mixture together to form a dough.

Leave to rest for 10 minutes.

Now you can either roll out the dough between two pieces of baking paper until about 4mm thick and cut out as desired.

Or you can roll out small pieces between your hands into straw shapes (this is what I prefer to do) and place on a baking tray lined with baking paper.

Preheat the oven to 180c then sprinkle extra cheese on top of your straws.

Bake in the oven for 15 - 18 minutes or until cooked through and the cheese on top is bubbling and golden.
 

Halloumi & Asparagus Salad Recipe

Halloumi is one of my favourite foods so i couldn't resist writing another halloumi salad recipe. You may have already seen my other one for Halloumi & Lentil Salad which is really tasty, but this one has more of a zing to it with the mint and lemon.


Recipe:
(Serves 2)

225g light halloumi, sliced
1/4 cup brown lentils
8 spears of asparagus
2 large handfuls spinach
2 mushrooms
1 red onion
1 lemon
2 tbsp natural yoghurt
Mint leaves (to taste)
Seasoning
Lemon wedges


Bring a pan of water to the boil and add the lentils. Cook for about 10 minutes or as per packet instructions. In the last few minutes of cooking add the asparagus until cooked through.

Heat up a small amount of olive oil in a frying pan and cook the halloumi for about 5 minutes on each side until golden.

Meanwhile finely slice the onions and mushrooms and heat up a splash of olive oil in another frying pan. Add the onions and mushrooms and fry for only a minute. Don't cook, just warm up and release some flavour.

Remove the cooked asparagus from the pan and blanch with cold water. Drain the lentils.

Arrange the spinach in the middle of 2 plates, top with the cooked lentils, then the mushrooms and onions. Carefully lay the asaparagus spears over the top and lay the halloumi over that. Season.

Finish by adorning with mint leaves and serving with the lemon wedges and dollops of natural yoghurt

Tuna & Avocado Melt Recipe

I'm loving avocados at the moment, they are so delicious and they really brighten up a dish.

I added it to a tuna melt to see what it was like and it was fabulous, the creamy flavour went really well with the tuna and mozzarella.


Recipe:
(Serves 2)

2 slices brown gf bread
1 avocado, peeled & sliced
4 tsp natural yoghurt
100g mozzarella, sliced
Splash lemon juice
185g tin tuna chunks, drained
Pinch of smoked paprika
Ground black pepper
A few basil leaves to serve


Heat up the grill to a medium heat and put the bread in the toaster to toast.

Toss the slices of avocado in lemon juice and then in a bowl mix the tuna with the yoghurt & season with black pepper.

Top the toast with the avocado slices, then add the tuna mixture and then the mozzarella slices.

Season with black pepper and a small sprinkling of smoked paprika.

Place under the grill and cook for about 5 minutes until the cheese bubbles.

Serve topped with basil leaves.