Hi, and today’s recipe is Homemade Vegan Dumplings/ Gyoza it is Chinese new year and with all the heartbreaking news regarding the recent virus., I feel a bit sad writing this. But I already had this recipe and blog post laid out before the outbreak. …
Tag: bulk cooking
Making Homemade Char siu is incredibly easy! And it is ridiculously cost effective. The dish originates from south east china, specifically Guangdong. It is classified as Cantonese cuisine. This stems from Guangdong originally being known as Canton, and the local dialect being Cantonese. Translated Char …
Crispy chilli cups- what are they? A layer of rice, stacked with chilli, a sprinkle of cheese. All sitting in a perfectly crispy cup!
Crispy chilli cups are an add on from my slow cooker healthy chilli.
This is a brilliant way to incorporate them into little ones lunch boxes. Hitting all of the macro nutrients in just the right way.
Nutrition and Cost
What can I say, these things are pretty much perfect for me and my family.
- 88 calories
- 4g Fat
- 9g Carbs
- 5g Protein
All at a cost of 10 pence per cup!
How To use them
Personally, I use them for the whole family’s lunches. If you keep them in the fridge they may soften slightly. Fix this by popping them back into the oven for 10-15 minutes. The cup will crisp up, the cheese will melt, and it will be heaven in cute cup form!
Don’t throw any of the excess tortilla away, tear it up and crisp them up in the oven as well! They go perfectly with sneaky chilli nibbles out of the pot. “For testing purposes” obviously…
Nothing fills me with more apprehension then returning to youtube.
My last experience was, well, we will say. Interesting. But I was covering a subject I felt strongly about, but it was something I approached professionally.
I couldn’t say the things I wanted to say, because ultimately. I didn’t want to give the person I made the video about any room to have them removed (which she tried, twice). It wasn’t silly gossip to me, it was a Youtuber’s Young fan base being ripped off by their idol.
I have two children, and they worship their favourite Youtuber’s like gods. The idea of them being taken advantage of. Let’s just say it was personal to me.
I still have those videos up, purely because if this Youtuber tries anything similar in the future. People can look back and go into it knowing what to expect.
I never agreed with the amount of venom this person received. But things like that especially involving children, it needs to be called out.
Ultimately, I wasn’t myself in that video. I was speaking slower, trying to hide my accent. And Honestly, it wasn’t a video I enjoyed making.
Sitting through hours of painfully dull footage to grab pieces of information she was too stupid to hide. It really didn’t help that she had the personality as deep as a teaspoon either.
But now, I can finally be me.
For better, or the more likely, worse. I am who I am. And am going to have some fun with it. I want people to watch my video’s and smile, knowing things don’t always go right. That doesn’t mean it’s the end of the world.
And if you can laugh at the fails, you will never have a bad day in the kitchen again!
Wish me luck, I am going to need it!
Crispy Chilli Cups- Diet Friendly
- Baking tray
- cookie cutter (optional)
- 12.5 g Cooked rice I have used my wild thai lemon rice
- 20 g Homemade Chilli I have a recipe linked in the blog, or make your own!
- 6.5 g Tortilla That's the weight when cut, per cup
- 3 g Cheese
- Sauces Optional Guacamole, salsa, sour cream, whatever you fancy
- Using the cookie cutter, make tortilla disks
- take your muffin pan, lightly grease with 1 cal spray if yours is prone to sticking
- place disk over each muffin hole
- press firmly in the centre, until it fits in nicely
- press down any loose overlaps
- Bake in medium high oven for 5-10 minutes
- once slightly brown around the edges remove from oven
- Set aside to cool for a few minutes
- Take your cooked rice and spoon a small amount into the tortilla cup
- There should be enough to create a nice layer
- Press down the rice to stabilise the base
- Add 20g of chilli (1.5 tablespoons) Roughly
- Top with grated cheese
- Pop under the grill for 5-10 minutes. It is done when then cheese is melted and bubbling
- Top with your choice of sauces
Red lentil and mushroom curry is a favourite in this house.
As you can probably tell, I have an obsession with Takeaways done healthy.
Because takeaways done healthy are normally Cheap food you can make at home….
This costs 38p per serving!
And Indian cuisine, am in love with that
Or food in general….
In Indian food, it focuses on 6 core elements salty, sweet, bitter, sour, astringent and last but not least spicy.
It’s why it ticks so many boxes for people.
Traditionally Indian cooking is heavily based on vegetarian dishes, which makes it ideal to alter for vegans.
In India, the ecosystem is so diverse, as are the dishes that vary from area to area.
Some of the fundamental ingredients in Indian food have been brought to the country from other lands.
Tomatoes and chillies from the Portuguese, even Potatoes!
Like all good cooking, the real flavours start with good honest ingredients.
It doesn’t need to be expensive, highly coveted and artisanal.
While it is nice to be able to splash out on more expensive ingredients from time to time. Every single recipe starts out from humble origins.
And all the best food I’ve ever eaten….
Mostly home cooked by people who know how to get the best out of an ingredient without the extra fuss.
Anyway I have rambled enough, let’s get into
This recipe is outrageously healthy, filling and tastes gorgeous!
coming in at 285cals, 19.5 protein, 3g fat, 41.4 carbs for 300g portion It can’t be beaten.
Now with winter coming in having something warm and filling in your tummy is paramount, we are looking for comfort food here!
This freezes well and is really easy to make.
I hope you enjoy this red lentil and mushroom curry recipe
Have it as a main course or a side dish to the slow-cooked tandoor chicken (recipe below)
Click the picture or here to give it a try!
Don’t forget my dms are open and I’d love to hear from you. Tag me in your pictures on my social media so I can see what you’ve been up to!
Lentil and Mushroom Curry
- one pot
- 250 g red lentils
- 200 g mushroom whatever is your favourite
- 1 medium onion Finely diced
- 1 inch fresh ginger peeled and sliced thinly or grated
- 3 cloves Garlic Crushed
- half tsp caraway seeds
- half tbsp garam marsala
- half tsp turmeric
- half tbsp mustard seeds
- half tbsp cumin seeds
- half tbsp cumin powder
- half tsp black pepper
- 10 dried curry leaves optional
- 2 dried bay leaves
- 6 pods cardamom leave whole or crush with knife for more flavour
- half tsp clove powder or 8-10 whole cloves
- 1.5 tsp kishmiri chilli powder because this may only be available in certain areas, this can be substituted with half paprika half cayenne powder
- half tsp tandoori marsala
- 2 whole dreid chillis
- 100g tomato passata or half tin tomatoes
- 6 cups water
- rinse lentils and allow to drain
- heat pan on medium heat
- add onion, mushrooms and all spices to the pan
- allow become fragrant (add a drop of water to prevent burning)
- add lentils and half of the water
- mix through
- cover with lid and allow to simmer
- keep adding water as needed to prevent drying
- half way through cooking time, add passata.
- leave lid on and keep cooking for remainder of cooking time
- you will know it is done when lentils are tender and it is nice and thick.
Serve and enjoy
- thicker sauce- allow to reduce with lid off
- thinner sauce add extra water or passata
- acidic tomatoes- add half a tsp of sugar to counter
- Freezes well
Let’s talk about tandoori chicken! Well even though the title says Tandoori Chicken, this marinade will work with whatever meat you chose to use Tandoori gets the name from the bell-shaped tandoor oven, I could only dream of having one! But I am going to …