Serving quinoa with red curry makes it like a totally different dish. This is a mild curry. This dish can never go wrong as long as you use a good curry paste. I prefer to use the large meatier mushrooms, cut into chunks rather than sliced so that they do not completely disintegrate. The dish improves if it is prepared the day before and … Read More Pork and Mushroom Red Coconut Curry with Quinoa
This soup is a great warm up during these cold chilly days. It is one of those budget meals that you can make very quickly and the taste improves the day after making it.
‘The inspiration for this soup came from the irresistible Chicken Katsu Curry at Wagamama. Home made healthy comfort food that you can make quickly at home. Amazing flavours and perfect for January. It takes 35 minutes to prefer from start to serving it but it is even more delicious the day after’ You will need:
‘Kohlrabi is the most wonderful vegetable, eaten raw or cooked. The whole vegetable is completely edible although in Malta it is more common to eat the bulb and the delicious leaves are usually discarded. Purple bulbs are more common here. The best way to store it is to cut the leaves and store them separately to the bulb, placed in the paperbag in the … Read More Curried Kohlrabi [Gidra] Soup with Puy Lentils
This week’s paper We had a simple supper tonight, a quick and easy meal but it was delicious. I was inspired this afternoon when I visited a friend’s Indian Restaurant to make naan bread with the indian cooks. One of them was from Mumbai and the other from Kerala…what a long way from home but these boys have adapted well and can even speak … Read More Spinach and Orange Curry