Please note that this post contains affiliate links, which means if you click the link and then go on to purchase, I will receive a percentage of the cost. See my privacy policy and disclosure statement for further details.

🔪 Step by step instructions

1. Make the sweet and sour sauce by mixing together tomato ketchup, plum sauce, honey, sweet chilli sauce, rice vinegar and soy sauce.
2. In a large pan fry off the chicken, peppers and tomatoes
3. Add chopped, fresh plums to the pan then pour over the sweet and sour sauce.
4. Simmer then serve topped with chilli flakes and chopped spring onions.

Plums leftover? Try them in a delicious Plum and rhubarb crumble.

🍱 Other Asian recipes

• Homemade Sushi Rolls
• Thai Green Curry Recipe
• Dragon Chicken
• Thai Red Curry Recipe
• Sesame Seed Chicken
• Chinese Prawns Recipe

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

This post was first published in September 2019. Updated in October 2022 with an improved images, step by step instructions and expert tips.

📖 Recipe

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Sweet and Sour Chicken Recipe

This easy recipe for sweet and sour chicken is made with a delicious sweet and sour plum sauce, healthy stir fried vegetables and slices of fresh, juicy plums. If you prefer your sweet and sour chicken without pineapple then this plum chicken recipe is definitely worth a try!!

Course Dinner, main meal

Cuisine Asian, Chinese

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 467kcal

Author By: Debbie Jones

Equipment

• Large pan or wok

Ingredients

For the sweet and sour sauce

• 2 tablespoon Tomato Ketchup
• 2 tablespoon Plum sauce
• 1 tablespoon Honey
• 2 tablespoon Sweet chilli sauce
• 1 tablespoon Rice vinegar
• 1 tablespoon Soy sauce

For the plum chicken:

• ½ tablespoon oil
• 1 Clove garlic finely chopped
• 2 Chicken breasts cubed 400g
• 1 Yellow bell pepper 150g
• 1 Red bell pepper 150g
• 2 Medium tomatoes roughly chopped 150g
• 100 g plums stones removed and quartered

For the toppings:

• 3 Spring onions sliced optional
• Sprinkle of chilli flakes optional

To serve:

• Rice optional

Metric - US Customary

Instructions

To make the sweet and sour sauce:

• In a small bowl mix together tomato ketchup, plum sauce, honey, sweet chilli sauce, rice vinegar and soy sauce. Stir together well then put to one side.
  2 tablespoon Tomato Ketchup, 2 tablespoon Plum sauce, 1 tablespoon Honey, 2 tablespoon Sweet chilli sauce, 1 tablespoon Rice vinegar, 1 tablespoon Soy sauce

To make the sweet and sour chicken:

• Place a large pan or wok on a medium heat and add ½ tablespoon oil. When the oil is hot add the garlic and cubed raw chicken. Cook for 3-4 minutes or until browned all over.
  ½ tablespoon oil, 1 Clove garlic finely chopped, 2 Chicken breasts cubed
• Keeping the pan on a medium heat add the red peppers, yellow peppers and tomatoes to the chicken. Stir fry for a couple of minutes until the vegetables start to go soft and the chicken is cooked through.
  1 Yellow bell pepper, 1 Red bell pepper, 2 Medium tomatoes roughly chopped
• Next add the freshly sliced plums and the sweet and sour sauce made earlier. Mix together well and bring to a gentle simmer. Simmer for a minute or so until heated through.
  100 g plums
• Serve up in bowls (with rice if desired) and top with sliced spring onions and chilli flakes.
  3 Spring onions sliced, Sprinkle of chilli flakes, Rice

Video

Notes

Chicken: Swap in for your preferred meat; try sweet and sour pork or hot and sour fish soup made with prawns and noodles.

Plums: For a more traditional version swap the plums for pineapple.

Vegetables: Add more vegetables or swap for different ones like carrots and onions. For a vegetarian sweet and sour recipe, leave out the meat and bulk up with extra veg; try with baby corn and chunks of courgette.

Fruit: To keep the fruit chunky in the finished dish make sure to add the plums (or other preferred fruit) just before the sauce. This will allow the fruit to be heated but still maintain its shape. Over cooking will cause the fruit to soften and even dissolve into the sauce.

Toppings: Spring onions and chilli flakes are optional,. You could also try topping with sesame seeds or chopped cashew nuts.    

Simmering: Simmer the dish gently and until just warmed through before serving. Over heating or boiling will ruin the sauce.

What is sweet and sour sauce made of? For a dish that is similar to that in Western Chinese restaurants, the sauce is usually made with vinegar, tomato ketchup and soy sauce. For this recipe I also included a couple of tablespoons of jarred plum sauce to add to the sweetness and enhance the flavour of the fresh plums.

How to make Hong Kong sweet and sour? For a sweet and sour chicken that is Hong Kong style you will just need to alter the way the chicken is cooked. In this recipe the chicken is stir fried in a little oil. Hong Kong sweet and sour chicken uses crispy chicken made by coating the raw chicken in a batter or in breadcrumbs and then deep frying until golden.

How to store? Store in an air tight container for up to 3 days in the fridge or 3 months on the freezer. Make sure the dish is fully cooled before storing in the fridge or freezer. When reheating make sure the sweet and sour chicken is thoroughly defrosted first and then heat through in a large pan or wok until piping hot.

Nutrition

Serving: 500g | Calories: 467kcal | Carbohydrates: 50g | Protein: 47g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 128mg | Sodium: 1155mg | Potassium: 1485mg | Fiber: 5g | Sugar: 31g | Vitamin A: 3620IU | Vitamin C: 256mg | Calcium: 57mg | Iron: 3mg

The post Sweet and Sour Chicken appeared first on ProperFoodie.

Please note that this post contains affiliate links, which means if you click the link and then go on to purchase, I will receive a percentage of the cost. See my privacy policy and disclosure statement for further details.

👩🏻‍🍳 Why make this recipe

This warming sweet potato and chickpea curry is a great option for a delicious vegetarian dinner with plenty of healthy veg and aromatic spicy flavours. The sweet potatoes really bring this dish to life by melting their wonderfully sweet caramelised juices into the spicy coconut sauce and creating a gorgeous consistency. A warm and inviting curry with husky flavours of cumin and garam masala and a pungent taste of ginger all infused with the sweetness of the potatoes. It really is the ultimate healthy, comfort food.

🥘 Ingredients

This recipe makes enough sweet potato curry to serve 4 people:

Ingredient notes

Measurements: For the amounts required, see the recipe card below and also use the toggle button to see the recipe in cups.

Sweet potatoes: If preferred you can use normal potatoes, and make potato and spinach curry.

Coconut milk: Use full fat coconut as reduced fat will make the curry watery.

Chickpeas: Optional or can be replaced with other pulses such as beans, split peas or lentils.

Yogurt (not pictured): Yogurt is an optional topping, but its creamy and cooling nature works really well with the heat from the spices. Choose plain yogurt.

🔪 Step by step instructions

1. Heat up the oil in a large frying pan, add the cumin seeds and fry for 30 seconds or until golden brown (be careful not to burn them). As soon as the seeds start to change colour add in the chopped onion, garlic and ginger and cook on a gentle heat until soft.
2. Stir in the curry powder, garam masala and cinnamon and cook for a further minute to allow the flavours to be released.
3. Next add the cubed sweet potato, chopped tomatoes, tomato puree and coconut milk. Stir together well then bring to a gentle simmer.
4. Place a lid on the pan and continue to simmer for around 30 minutes or until the potatoes are soft (blade of a knife pushes in easily).
5. Meanwhile drain and rinse the can of chickpeas and wash the spinach leaves. Once the potatoes are cooked through, add the chickpeas and spinach to the curry. Stir in and continue to cook on the heat until the spinach has wilted. 
6. Season with salt, pepper and lime juice then serve with rice and naan. Add toppings if desired: yogurt, fresh coriander, chilli flakes, onion seeds and lime wedges.

💭 Expert tips

• Frying cumin seeds: Add a couple of cumin seeds to test the heat of the oil. If the seeds bubble then the oil is hot enough. Add the rest of the seeds but only cook briefly, until just golden brown, before adding the onions. Be aware that cumin seeds are quick to burn, which will create a bitter taste throughout the dish.
• Chickpeas: To avoid any chickpeas skins floating around in the curry, place the chickpeas in a sieve then agitate under a running tap to loosen any skins. Pick these out and discard.
• Make it your own: Use split peas, lentils or beans, or completely swap the chickpeas for one of these. Try with different types of lentils (green, yellow) or add other vegetables such as roasted squash, roast cauliflower, courgette or aubergine. And for an extra protein boost try with shredded chicken or poached fish.

❓ Frequently asked questions

🍛 Other Curry recipes

• Thai Green Prawn Curry
• Red Lentil Dahl
• Fish Biryani
• Thai Red Curry Recipe
• Chicken Tikka Masala Curry
• Thai Panang Curry
• Thai Green Curry Recipe

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

Print

Sweet Potato and Chickpea Curry

Warm and comforting sweet potato and chickpea curry made with a lightly spiced coconut sauce. This wholesome and nutritious vegetarian curry is made in one big pan and can be ready in just one hour.

Course Dinner, evening meal, fake away, main meal

Cuisine Indian

Diet Vegetarian

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 4 people

Calories 238kcal

Author By: Debbie Jones

Equipment

• Large pan or wok

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon cumin seeds
• 1 onion roughly chopped
• 1 clove garlic finely chopped
• 2 cm piece fresh ginger peeled and grated
• 2 tablespoons medium curry powder
• 1 teaspoon garam masala
• 1 teaspoon cinnamon powder
• 2 large sweet potatoes peeled and chopped into small chunks
• 2 tins of chopped tomatoes
• 2 tablespoons tomato puree
• 1 tin coconut milk full fat
• 2 handfuls of baby spinach leaves
• 1 small tin chickpeas
• Lime juice to taste
• Salt and pepper to taste

Extras to serve

• Rice
• Plain yogurt
• Chilli flakes
• Onion seeds
• Fresh coriander
• Naan bread

Metric - US Customary

Instructions

• Heat up the oil in a large frying pan, add the cumin seeds and fry for 30 seconds or until golden brown (be careful not to burn them). As soon as the seeds start to change colour add in the chopped onion, garlic and ginger and cook on a gentle heat until soft.
  1 tablespoon olive oil, 1 teaspoon cumin seeds, 1 onion, 1 clove garlic, 2 cm piece fresh ginger
• Stir in the curry powder, garam masala and cinnamon and cook for a further minute to allow the flavours to be released.
  2 tablespoons medium curry powder, 1 teaspoon garam masala, 1 teaspoon cinnamon powder
• Next add the cubed sweet potato, chopped tomatoes, tomato puree and coconut milk. Stir together well then bring to a gentle simmer.
  2 large sweet potatoes, 2 tins of chopped tomatoes, 2 tablespoons tomato puree, 1 tin coconut milk
• Place a lid on the pan and continue to simmer for around 30 minutes or until the potatoes are soft (blade of a knife pushes in easily).
• Meanwhile drain and rinse the can of chickpeas and wash the spinach leaves. Once the potatoes are cooked through, add the chickpeas and spinach to the curry. Stir in and continue to cook on the heat until the spinach has wilted.
  1 small tin chickpeas, 2 handfuls of baby spinach leaves
• Season with salt, pepper and lime juice then serve with rice and naan. Add toppings if desired: yogurt, fresh coriander, chilli flakes, onion seeds and lime wedges.
  Lime juice to taste, Rice, Plain yogurt, Chilli flakes, Onion seeds, Fresh coriander, Naan bread

Notes

Note: Above nutritional info is for 1 portion of curry with toppings but without any sides such as rice or naan bread.

Sweet potatoes: If preferred you can use normal potatoes, and make potato and spinach curry.

Coconut milk: Use full fat coconut as reduced fat will make the curry watery.

Chickpeas: Optional or can be replaced with other pulses such as beans, split peas or lentils. To avoid any chickpeas skins floating around in the curry, place the chickpeas in a sieve then agitate under a running tap to loosen any skins. Pick these out and discard.

Yogurt: Yogurt is an optional topping, but its creamy and cooling nature works really well with the heat from the spices. Choose plain yogurt.

Frying cumin seeds: Add a couple of cumin seeds to test the heat of the oil. If the seeds bubble then the oil is hot enough. Add the rest of the seeds but only cook briefly, until just golden brown, before adding the onions. Be aware that cumin seeds are quick to burn, which will create a bitter taste throughout the dish.

Make it your own: Use split peas, lentils or beans, or completely swap the chickpeas for one of these. Try with different types of lentils (green, yellow) or add other vegetables such as roasted squash, roast cauliflower, courgette or aubergine. And for an extra protein boost try with shredded chicken or poached fish.

Is sweet potato and chickpea curry healthy?
This curry is packed full of nutrients including protein, fibre, iron and plenty of vitamins and minerals. Chickpeas are low in fat and high in protein and along with the sweet potatoes will do a great. Job of filling you up due to both containing plenty of fibre. Spinach is also a great option for boosting your iron and folate levels.

How to make this curry extra spicy?
If you like your curry hot then there are a couple of extras you can add to turn up the heat. Try adding fresh green or red chopped chillies during cooking. The increase the heat further use smaller chillies and leave in the seeds. You could also add chilli flakes whiles cooking or add chilli sauce or Tabasco as toppings.

How to store?
What to do with any leftovers? Once fully cooled you can transfer any leftover curry to a sealable container. Seal and keep in the fridge for 2-3 days or freeze for up to 1 month. To reheat defrost thoroughly in the fridge overnight (if frozen) then transfer to a pan and heat until piping hot throughout.

Nutrition

Calories: 238kcal | Carbohydrates: 46g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 282mg | Potassium: 988mg | Fiber: 9g | Sugar: 12g | Vitamin A: 25711IU | Vitamin C: 21mg | Calcium: 140mg | Iron: 4mg

This post was first published in Sept 2016. Updated in Mar 2022 with an improved recipe, new images, step by step instructions and expert tips.

 

The post Sweet Potato and Chickpea Curry appeared first on ProperFoodie.

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Main course romantic dinner ideas

All of these dinner ideas are super easy and a great option when cooking for two. Of course steak is top of the list, but if that doesn't suit why not have a go at making your own fish and chips, pasta or how about a creamy smoked haddock risotto? My favourite option is this aromatic Thai green curry.

Chimichurri Steak Platter

Chimichurri steak platter recipe! Pan fried steak sliced into tender, juicy strips and served with fragrant chimichurri sauce. Make this steak platter and fabulous Argentinian dressing in just over 30 minutes. Perfect for a Saturday night in with a posh steak dinner.

Make this recipe

Steak and Chips

Make steak and chips at home in just 30 minutes with this fuss free recipe. Serve up tender, strips of rump steak, seasoned with salt and olive oil and cooked in garlic butter. Made extra special with crisp on the outside, fluffy on the inside, oven roasted chips.

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Healthy Fish and Chips Recipe

This healthy fish and chips recipe is a great way to enjoy a chip shop-style meal without the guilt. The fish is lightly coated in breadcrumbs and the chips are hand cut and tossed in a little oil. Both are baked in the oven until crisp and golden brown. Have these healthy fish and chips on the table in just 45 minutes, perfect for a mid week meal that is both easy and healthy.

Make this recipe

Classic Fish Pie Recipe

A warm and comforting classic fish pie recipe. Made with chunks of salmon, cod and smoked haddock in a creamy sauce with crisp mash topping. A really easy pie recipe that can be rustled up in just over an hour. Great for any night of the week.

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Steak and Ale Pie

Steak and ale pie is a classic, 'comfort-food' recipe that will go down well at any dinner table. It features on nearly every pub menu across Britain and it does a wonderful job of warming our hearts and bellies, especially during the winter months. Make this pie at home with fall-apart chunks of braising steak and either homemade or shop bought shortcrust pastry.

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Lamb Pie Recipe

Rich and tender, slow cooked lamb pie encased in crumbly pastry and topped with creamy, horseradish mash potato. The lamb and mint filling is easy to prepare and can be left to cook in the oven or slow cooker for a few hours. This delicious lamb pie recipe is made with a rich, full-flavoured, mint gravy and is a great twist on the classic shepherds pie.

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Thai Green Curry Recipe

A fragrant and creamy Thai green curry recipe with tender chunks of chicken and crunchy green vegetables. Make your own Thai green chicken curry at home with this simple recipe and this easy to make Thai green curry paste. Better than a takeaway any night of the week.

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Salmon and Prawn Linguine Recipe

Impress friends and family by serving up this full flavoured salmon and prawn linguine recipe for dinner. Made with a lemon and cream sauce and topped with fresh dill and chilli flakes, every mouthful of this creamy salmon pasta recipe is a slurp-ful delight! Its a fantastic way to fit in a portion of oily fish and to get dinner on the table in less than 30 minutes.

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Aubergine Parmigiana

Aubergine parmigiana or melanzane parmigiana is one of the best recipes for getting the most out of your aubergines. The thinly sliced and pan fried aubergines are layered with a rich tomato sauce and freshly grated parmesan for a dish that is bursting with Italian flavour. Serve this simple aubergine parmigiana recipe as it is, or pad it out with an extra layer of cooked spaghetti added to the base of the baking dish. 

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Thai Green Prawn Curry

A fragrant and creamy Thai green prawn curry recipe with plump and juicy prawns and nutty edamame beans. Make your own Thai green prawn curry at home with this simple recipe and this easy to make Thai green curry paste. Better than a takeaway any night of the week.

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How To Make Pasta

How to make pasta at home with just flour and eggs. All the joy and fun of making perfect pasta at home without the stress of it going wrong. Make this pasta with or without a machine and get my handy tips on the best way to roll, cut and store your homemade fresh pasta.

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Smoked Haddock Risotto

Creamy smoked haddock risotto flavoured with fresh rosemary and gently simmered in a pan of white wine, whole milk and vegetable stock. The fish is delicately poached in the warm stock and milk beforehand and the whole recipe takes just over 30 minutes to make.

Creamy Mushroom Pasta

Creamy mushroom pasta cooked in one pan with a white wine cream sauce, served with fresh parsley and grated parmesan.

Make this recipe

Thai Red Curry

A creamy and full flavoured Thai red curry with tender chunks of chicken and oven roasted veggies. Make this simple Thai red curry in just 30 minutes and for a boost of flavour try it with homemade Thai red curry paste.

Make this recipe

Starter recipe ideas

Kick off your romantic dinner with a special homemade starter, from easy pea and ham soup that takes just 15 minutes to make, to a full platter of homemade sushi rolls. My favourite starter recipe is honey glazed prawns.

Pea and Ham Soup

Quick and easy pea and ham soup, made with fresh or frozen peas and your favourite choice of ham. A filling and nutritious midweek meal or easy starter for your next dinner party, ready in just 15 minutes.

Make this recipe

Leek and potato soup

Leek and potato soup or vichyssoise soup is a classic dish that is really easy to make in just 30 minutes. This comforting soup is great for using up leftovers, has an amazing full on flavour and as a bonus its super healthy as its packed full of nutrients. Made with everyday ingredients, its affordable, tasty and a great recipe for batch cooking and stocking up the freezer.

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Tuscan Ribollita Soup

Italian Ribollita soup is a creamy, healthy, full flavoured vegetable soup. Made with store cupboard ingredients and all those leftovers from the week this budget friendly, autumnal soup is perfect for an easy meal when the nights are starting to draw in.

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Chilli Garlic Prawns Starter

Chilli garlic prawns starter served on cocktail sticks with pan fried strips of courgette. The king prawns are cooked in a spicy honey glaze and served with a sprinkle of chopped parsley. Make ahead and serve cold straight from the fridge. Or cook up in 30 minutes and serve warm with side of chilli jam. Delicious either way.

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📋 Homemade Sushi Rolls

Make homemade sushi rolls with my easy to follow, step-by-step guide and recipe video. Get my top tips and tricks and watch the video for making sushi at home. Including how to make sushi rice, maki sushi, California rolls, dragon rolls and nigiri sushi. Plus find out about the fantastic sushi kit I used to make this wonderful sushi platter.

The below will be enough to make a full platter (serves 4) of different sushi rolls or if you prefer a platter of one kind of sushi. See notes below for links to making a variety of homemade sushi rolls.

Make this recipe

Side dish recipe ideas

If you want to turn your romantic dinner into a feast then bulk it out with some lovely side recipes. Cauliflower cheese is always a welcome extra on my table!

Foil pack potatoes

Foil pack potatoes grilled on the barbecue or roasted in the oven with a buttery, herb and garlic dressing. Crack open these mouthwatering potatoes at your next gathering and everyone will want the recipe!

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Green bean almondine

Crisp green bean almondine, a simple side dish, which is made extra special by the addition of buttery, pan fried almonds and a sprinkling of dill. If there was ever a reason to start eating your greens - this surly must be it!

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Cauliflower Cheese

This easy cauliflower cheese recipe is a full flavoured side dish with a creamy cheese sauce made from scratch and baked to perfection. The sauce takes just 5 minutes to whip together and is made in the traditional way with a roux mix (butter and flour). This is one of my favourite side dishes to serve up with any meal, and its particularly good with a Sunday roast.

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Salad recipes

For something thats on the healthy side but still looks impressive and tastes amazing. These salads will definitely fill the brief and won't leave you feeling hungry. Vietnamese style beef salad is always top of my list.

Roasted Cauliflower Salad

Roasted cauliflower salad with a lemon herb dressing. Nutty quinoa mixed with roasted cauliflower and chickpeas. Great for batch cooking and making in advance. This salad is packed full of nutrients and tasty ingredients, with everything you need to fill you up and keep you feeling satisfied for the rest of the day.

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Italian Pasta Salad

A fresh and vibrant Italian pasta salad made with wholegrain pasta, juicy tomatoes and creamy mozzarella. This nutritious and full flavoured pasta salad is perfect for dishing out at lunches or parties and is great as an on the go snack or working lunch. Make this Italian Pasta salad recipe in just 15 minutes and enjoy topped with fresh basil and a homemade Italian dressing.

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📋 Vietnamese Style Beef Salad

Vietnamese beef salad with healthy rice noodles and a lime, Asian salad dressing. This aromatic and zesty Beef salad recipe will surely bring out many a smile with its nutritious ingredients and satisfying Asian flavours.

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Dessert recipe ideas

Of course, no romantic dinner is complete without the perfect dessert. Keep it traditional with an easy apple crumble or why not offer a special hot coffee with this lovely Baileys Irish cream with coffee recipe. My favourites (I have two!) are Bakewell tart and lemon drizzle cake.

Bakewell tart

Bakewell tart with raspberry jam - with soft, almond frangipane encased in a delicate, crumbly pastry. Served best when warm out of the oven and whilst the smell of warm almonds and sticky, hot jam still lingers in the air.

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Apple Crumble

Apple crumble baked fresh at home with lashings of custard - this is what Sundays are made for! This easy apple crumble recipe is made with crisp Bramley apples tossed in cinnamon, then baked with a simple crumble and hazelnut topping. Ready in 30 minutes from peeling the apples to pulling a bubbling, golden apple crumble out of the oven.

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Raspberry and Lemon Muffins

Light and moist raspberry and lemon muffins. Made in the traditional way with fresh raspberries, lemon zest and lemon buttercream.

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Plum and Rhubarb Crumble

Plum and rhubarb crumble, also known as rhubarb crisp, is a classic and comforting British dessert. This easy rhubarb crumble is bursting with sticky caramelised fruit and finished with a traditional crispy crumble topping. Its made extra special with the addition of juicy plums, which adds an natural kick of sweetness to balance out the tart rhubarb.  

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Traditional Tiramisu Recipe

Tiramisu is a light and airy, no bake, Italian dessert made with layers of creamy mascarpone and coffee dipped ladyfingers. This traditional tiramisu recipe is made in the authentic Italian way with whipped, raw eggs and mascarpone cheese.

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American Pancakes

Easy to make, light and fluffy American Pancakes. Make your own deliciously soft American pancakes at home using basic store cupboard ingredients. It takes just 15 minute to mix together the pancake batter and 10 minutes to cook off a full batch in the frying pan. Perfect for breakfast in bed, pancake day or even for dessert.

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Scotch Pancakes Recipe (Drop Scones)

Fluffy and light scotch pancakes recipe made with self raising flour, sugar, milk and 1 egg. These soft and delightful scotch pancakes (or drop scones) are a perfect sweet treat for breakfast or afternoon tea. Make the batter for this easy recipe in just 5 minutes and enjoy hot, buttery scotch pancakes every day of the week.

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📋 Lemon Drizzle Cake

Lemon drizzle cake recipe made from scratch with fresh lemons and an easy to follow cake recipe. A lovely citrus cake thats crumbly, moist and perfect for an afternoon tea or as a celebration or birthday cake. Topped with lemon syrup, lemon icing, fresh mint and lemon zest, this really is the best lemon drizzle cake you'll ever make.

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Healthy Banana Bread

Easy to make healthy banana bread, baked fresh at home with wholegrain spelt flour, honey and olive oil. The mixture is easy to prepare and can be ready in just 10 minutes! This delicious banana bread bakes with a perfect rise, a moist crumbly finish, and has a scattering of nuts for that extra boost in healthy fats.

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Spiced Pumpkin Muffins

Spiced pumpkin muffins made with fresh or canned pumpkin puree, soaked dates and warming spices. They are fluffy and moist and full of autumnal flavour, perfect for an afternoon treat on a cold and blustery day.

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American Blueberry Pancakes

American blueberry pancakes recipe topped with melted butter and thick golden syrup.  Make your own deliciously light and fluffy Blueberry Pancakes with this easy step by step recipe. It takes just 15 minute to mix together the pancake batter and 10 minutes to cook off a full batch in the frying pan. Perfect for pancake day with an extra special blueberry twist.

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Baileys Irish cream with Coffee

Irish cream coffee! Baileys coffee is an easy recipe to serve up at home as afternoon treat or in place of dessert after a meal. Its especially great at Christmas with a bit of nutmeg sprinkled on top!

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📋 Soft Bake Cookies with Dairy Milk Chocolate Chunks

Easy and quick soft bake cookies, with a crumbly outer edge, gooey centre and dotted with melted chunks of Cadburys dairy milk chocolate

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Healthy Pancakes Recipe (with Banana and Oats)

Healthy pancakes recipe made with bananas and oats for a flourless and milk free pancake alternative. Make the pancake batter in just 5 minutes and enjoy warm and healthy banana pancakes straight from the pan.

Make this recipe

Thats all my top romantic dinner ideas for two. I do hope you've found something you like the look of. For more dinner idea inspiration have a look at my dinner recipes section.

The post Romantic Dinner Ideas for Two appeared first on ProperFoodie.

Please note that this post contains affiliate links, which means if you click the link and then go on to purchase, I will receive a percentage of the cost. See my privacy policy and disclosure statement for further details.

👩🏻‍🍳 Why make this recipe

This easy porcini mushroom risotto recipe is one of my most favourite ways to enjoy mushrooms. Even better with a bit of truffle grated on top! Here the dried mushrooms are left to soak in boiling water and the liquid from this is used to make the risotto. Resulting in that wonderfully earthy mushroom flavour being encapsulated in every plump grain of rice. Delicious!

🥘 Ingredients

This recipe makes enough dried porcini mushroom risotto to serve 2 people (or 4 starter-sized portions):

Ingredient notes

Measurements: For the amounts required, see the recipe card below and also use the toggle button to see the recipe in cups.

Mushrooms: Dried porcini mushrooms are used here. However, you can replace with your preferred type of mushroom (fresh or dried).

Risotto rice: Risotto has short grains and high starch content. Look for as Arborio rice, Carnaroli rice or simply; risotto rice.

Butter: Use butter! Melted butter is used to 'awaken' the rice by coating and softening the uncooked grains so allowing liquids to be easily soaked in. 

Wine: I love the flavour of white wine in risotto and so I add it to all my risotto recipes. But if required it can be replaced with a little apple juice or just left out completely.

Dill: A perfect paring to the earthy mushrooms, but also optional. If preferred leave out or replace with parsley.

Stock: Use good quality stock, both vegetable or a meat based stock will work well.

Parmesan: Any hard Italian cheese will work well.

🔪 Step by step instructions

1. Soak the dried mushrooms in 500ml of hot water for at least 30 minutes until soft. After 30 minutes remove the mushrooms, reserving the liquid, and roughly chop. Then strain the liquid through a paper towel lined sieve into a clean bowl. 
2. Melt the butter in a large pan on a medium heat. Add the onions and garlic and fry until soft.
3. Add the rice and mix in well allowing the melted butter to coat each grain of rice.
4. Next add the wine and simmer until the wine has nearly all reduced or been absorbed by the rice.
5. Then add two ladles of mushroom liquid, stirring attentively between each ladleful. Only add the second ladle when the first one has been fully absorbed.
6. At this point switch to the veg stock to ensure the mushroom flavour isn't too overpowering. Add ladlefuls of the veg stock one at a time, again only adding the next ladleful when the previous has absorbed. It will probably take around 15-20 minutes to gradually add the whole lot. By this point the rice should have softened and plumped.
7. Stir in the soaked mushrooms, soured cream, parmesan and lemon juice.
8. Serve the porcini mushroom risotto with fresh dill.

💭 Expert tips

• Soaking mushrooms: use a large bowl to soak the dried mushrooms and stir occasionally. The space and stirring will ensure all the mushrooms are fully soaked and plumped up.
• Mushroom grit: Dried mushrooms can be gritty. To avoid a gritty risotto the mushrooms can be rinsed after they have been soaked. The soaking liquid will also contain grit, so before adding to the risotto this should be strained through a paper towel lined sieve. After straining leave it to settle allowing any leftover grit to sink to the bottom. Do not disturb the bottom when adding the liquid to the risotto.
• Stock: This recipe uses 2 types of stock. The first is mushroom stock, made by soaking the mushrooms. The second is vegetable stock. The mushroom stock will be very strong as dried mushrooms have a very intense flavour, which can be overpowering. Therefore, I suggest only using 2 ladles of mushroom stock then switch to using vegetable stock. However, feel free to add more mushroom stock for a more intense flavour.
• Patience: Risotto does require a little patience. Take your time a don't rush the gradual addition of the stock, I promise its well worth it.

❓ Frequently asked questions

🍝 Other Italian recipes

• Tuscan Ribollita Soup
• Smoked Haddock Risotto
• Italian Pasta Salad
• Basil Pesto Recipe
• Italian Chicken Cacciatore
• Italian Tigella
• Aubergine Parmigiana

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Porcini Mushroom Risotto

Porcini mushroom risotto with pearly grains of rice and nutty, plump mushrooms, topped with fresh dill and grated parmesan. Dried porcini mushrooms are used for a greater depth of flavour and the whole dish can be ready in just over 30 minutes.

Course Dinner, evening meal, Main Course, starter or main

Cuisine Italian

Diet Gluten Free, Vegetarian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 2 people

Calories 634kcal

Author By: Debbie Jones

Equipment

• Large bowl
• Sieve and paper towel
• Large wide based pan
• Ladle

Ingredients

• 50 g Dried porcini mushrooms
• 20 g Butter
• 1 Onion finely chopped
• 1 Garlic clove finely chopped
• 170 g Carnaroli rice uncooked
• 150 ml White wine
• 500 ml Vegetable stock
• 2 tablespoons Soured cream optional
• 25 g Parmesan grated and extra to serve
• ½ Lemon juiced
• 20 g Fresh dill

Metric - US Customary

Instructions

• Soak the mushrooms in 500ml of hot water for at least 30 minutes until soft. After 30 minutes remove the mushrooms, reserving the liquid, and roughly chop. Then strain the liquid through a paper-towel lined sieve into a clean bowl.
  50 g Dried porcini mushrooms
• Melt the butter in a large pan on a medium heat. Add the onions and garlic and fry until soft.
  20 g Butter, 1 Onion, 1 Garlic clove
• Add the rice and mix in well allowing the melted butter to coat each grain of rice.
  170 g Carnaroli rice
• Next add the wine and simmer until the wine has nearly all reduced or been absorbed by the rice.
  150 ml White wine
• Then add two ladles of the mushroom liquid, stirring attentively between each ladleful. Only add the second ladle when the first one has been fully absorbed.
• At this point switch to the veg stock to ensure the mushroom flavour isn't too overpowering. Add ladlefuls of the veg stock one at a time, again only adding the next ladleful when the previous has absorbed. It will probably take around 15-20 minutes to gradually add the whole lot. By this point the rice should have softened and plumped.
  500 ml Vegetable stock
• Stir in the soaked mushrooms, soured cream, parmesan and lemon juice.
  2 tablespoons Soured cream, 25 g Parmesan, ½ Lemon juiced
• Serve with fresh dill.
  20 g Fresh dill

Video

Notes

Mushrooms: Dried porcini mushrooms are used here. However, you can replace with your preferred type of mushroom (fresh or dried). Porcini mushrooms are known for their rich, nutty flavour and meaty texture. Fresh porcini mushrooms are hard to come by as whereas dried porcini are widely available year round. Use a large bowl to soak the dried mushrooms and stir occasionally. The space and stirring will ensure all the mushrooms are fully soaked and plumped up.

Mushroom grit: Dried mushrooms can be gritty. To avoid a gritty risotto the mushrooms can be rinsed after they have been soaked. The soaking liquid will also contain grit, so before adding to the risotto this should be strained through a paper-towel lined sieve. After straining leave it to settle allowing any leftover grit to sink to the bottom. Do not disturb the bottom when adding the liquid to the risotto.

Risotto rice: For risotto rice you are looking for short grains with a high starch content. Look for rice labelled as Arborio, Carnaroli or simply; risotto rice.

Butter: Use butter! Melted butter is used to 'awaken' the rice by coating and softening the uncooked grains so allowing liquids to be easily soaked in. 

Wine: I love the flavour of white wine in risotto and so I add it to all my risotto recipes. But if required it can be replaced with a little apple juice or just left out completely.

Dill: A perfect paring to the earthy mushrooms, but also optional. If preferred leave out or replace with parsley.

Stock: Use good quality stock, both vegetable or a meat based stock will work well. This recipe uses 2 types of stock. The first is mushroom stock, made by soaking the mushrooms. The second is vegetable stock. The mushroom stock will be very strong as dried mushrooms have a very intense flavour, which can be overpowering. Therefore, I suggest only using 2 ladles of the mushroom stock then switch to using vegetable stock. However, feel free to add more mushroom stock for a more intense flavour.

Parmesan: Any hard Italian cheese will work well.

Patience: Risotto does require a little patience. Take your time a don't rush the gradual addition of the stock, I promise its well worth it.

How to store? Risotto is best made fresh. The rice doesn't reheat well and more often than not, reheated risotto will overcook and become sloppy. So do bare this in mind when saving leftovers.

 Transfer any leftovers to sealable containers. Make sure the mushroom risotto has fully cooled before sealing and storing in the fridge for up to 2 days. Cooled risotto will set and become hard. 

Reheat by returning to the pan with a little hot water and stir until heated through and piping hot. (Please note that proper cooling and reheating is essential for rice dishes).

What is the best rice for risotto? Risotto rice has plump, short-medium grains with a high starch content. This gives risotto its well known creamy texture when cooked. Look for Arborio, Carnaroli, Vialone nano or just simply; risotto rice.

 Arborio rice is the most widely available type of risotto rice and produces a lovely thick and soft risotto, but can be susceptible to overcooking (becomes sloppy). 

Carnaroli isn't as easy to find but is known to be the best due to its higher starch content and resistance to overcooking, which pretty much guarantees a thick and creamy risotto every time. 

Vialone nano has smaller, round grains and is considered to be as good as Carnaroli but produces a soupier risotto.

Nutrition

Calories: 634kcal | Carbohydrates: 101g | Protein: 14g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 1299mg | Potassium: 727mg | Fiber: 7g | Sugar: 7g | Vitamin A: 1729IU | Vitamin C: 17mg | Calcium: 217mg | Iron: 5mg

This post was first published in Nov 2015. Updated in Feb 2022 with an improved recipe, new images, step by step instructions and expert tips.

The post Porcini Mushroom Risotto appeared first on ProperFoodie.

Please note that this post contains affiliate links, which means if you click the link and then go on to purchase, I will receive a percentage of the cost. See my privacy policy and disclosure statement for further details.

👩🏻‍🍳 Why make this recipe

For a quick and easy, family friendly meal this recipe is up there with some of the best. Its quick, nutritious, and everyone gets a good helping of greens. Its also great for using up any leftover ham.

🥘 Ingredients

This recipe makes enough pea and ham soup to serve 2 people (or 4 starter-sized portions):

Ingredient notes

Measurements: For the amounts required, see the recipe card below and also use the toggle button to see the recipe in cups.

Peas: Use fresh or frozen peas in this recipe.

Ham: Choose wafer thin or thick cut ham, which ever you prefer. This recipe is perfect for using up any leftover ham thats about to go out of date. Or why not try with gammon.

Crème fraîche: Crème fraîche is used here to add a slight creaminess to the soup without making it too rich, however it is completely optional. Alternatively use plain yogurt or soured cream.

Mint: Chopped mint is the perfect partner to this soup and adds a lovely freshness to the sweet peas, but again this is an optional extra.

Stock: Use good quality stock, both vegetable or a meat based stock will work well.

🔪 Step by step instructions

1. Melt the butter in a large pan on a medium heat. Add the onions and garlic and fry until soft.
2. Next add the flour and stir in well.
3. Gradually add the stock whilst continuing to stir.
4. Add the frozen peas then simmer for 2-3 minutes until cooked through.
5. Remove the pan from the heat and transfer the soup to a blender. Blitz until smooth. (alternatively use a hand blender).
6. Return the soup to the pan, once warmed through taste and season. Then add the ham, crème fraîche and mint leaves and mix in well. Serve with extra ham, crème fraîche and mint leaves.

💭 Expert tips

• Frozen peas: To get this meal on the table within 15 minutes I always opt for frozen peas. Frozen peas are a great veg to have handy in the freezer. Just add directly to the soup and cook for a couple of minutes. So easy! 
• Vegetarian version: For a veggie version of this recipe just leave out the ham or alternatively try my Tuscan Ribollita Soup, Leek and Potato Soup or Cauliflower Soup.

❓ Frequently asked questions

🍵 Other soup recipes

• Tuscan Ribollita Soup
• Leek and Potato Soup
• Hungarian Mushroom Soup
• Cauliflower soup
• Chicken Noodle Soup

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Pea and Ham Soup

Quick and easy pea and ham soup, made with fresh or frozen peas and your favourite choice of ham. A filling and nutritious midweek meal or easy starter for your next dinner party, ready in just 15 minutes.

Course Dinner, lunch, supper

Cuisine British

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 2 people

Calories 474kcal

Author By: Debbie Jones

Equipment

• large pan
• blender
• OR hand blender

Ingredients

• 20 g butter
• 1 onion finely chopped
• 2 celery stalks finely chopped
• 2 cloves garlic finely chopped
• 20 g plain flour
• 500 ml veg stock
• 400 g frozen garden peas or if you have fresh - 500g un-podded peas - additional time need to pod your peas!
• Sea salt and pepper to season
• 125 g of your favourite choice of ham or gammon and extra to serve on top
• 1 tablespoon crème fraîche and extra to serve on top (optional)
• Handful fresh mint leaves finely chopped and extra to serve on top (optional)
• Bread for dunking optional

Metric - US Customary

Instructions

• Melt the butter in a large pan on a medium heat. Add the onions, celery and garlic and fry until soft.
  20 g butter, 1 onion, 2 celery stalks, 2 cloves garlic
• Next add the flour and stir in well.
  20 g plain flour
• Gradually add the stock whilst continuing to stir.
  500 ml veg stock
• Add the frozen peas then simmer for 2-3 minutes until cooked through.
  400 g frozen garden peas
• Remove the pan from the heat and transfer the soup to a blender. Blitz until smooth (alternatively use a hand blender).
• Return the soup to the pan, once warmed through check consistency, taste and season. Then add the ham, crème fraîche and mint leaves and mix in well. Serve with extra ham, crème fraîche and mint leaves.
  Sea salt and pepper to season, 125 g of your favourite choice of ham or gammon, 1 tablespoon crème fraîche, Handful fresh mint leaves

Video

Notes

Ham: Choose wafer thin or thick cut ham, which ever you prefer. This recipe is perfect for using up any leftover ham thats about to go out of date. Or why not try with gammon.

Crème fraîche: Crème fraîche is used here to add a slight creaminess to the soup without making it too rich, however it is completely optional. Alternatively use plain yogurt or soured cream.

Mint: Chopped mint is the perfect partner to this soup and adds a lovely freshness to the sweet peas, but again this is an optional extra.

Stock: Use good quality stock, both vegetable or a meat based stock will work well.

Frozen peas: To get this meal on the table within 15 minutes I always opt for frozen peas. Frozen peas are a great veg to have handy in the freezer. Just add directly to the soup and cook for a couple of minutes. So easy! 

Vegetarian version: For a veggie version of this recipe just leave out the ham or alternatively try my Tuscan Ribollita Soup, Leek and Potato Soup or Cauliflower Soup.

How to store? Once made this soup can be stored in the fridge or freezer. Simply wait for the soup to fully cool then transfer to a sealable container. Seal and store in the fridge for 2-3 days or freeze for up to one month. To reheat defrost in the fridge overnight (if frozen) then transfer to a pan and gently heat until piping hot throughout.

How do you thicken pea and ham soup? This recipe uses flour as a thickening agent, which is added at the start of the recipe. The stock is gradually stirred in, allowing the flour to cook out and create a thick sauce.

How do you make soup thinner? If you find the soup to be too thick once its been blended, it can be thinned down by adding a ladle of water. Stir in the water and keep adding small amounts of water until happy with the consistency. 

Nutrition

Serving: 192g | Calories: 474kcal | Carbohydrates: 46g | Protein: 26g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 1837mg | Potassium: 783mg | Fiber: 12g | Sugar: 16g | Vitamin A: 2332IU | Vitamin C: 85mg | Calcium: 78mg | Iron: 4mg

This post was first published in Jul 2018. Updated in Feb 2022 with an improved recipe, new images, step by step instructions and expert tips.

The post Pea and Ham Soup appeared first on ProperFoodie.

👩🏻‍🍳 Why make this recipe

Really healthy and packed full of protein, fibre, vitamins and minerals, this red lentil dahl is one curry that can be thoroughly enjoyed guilt free. If you fancy a meat free night or are indeed vegetarian or vegan, then this spicy curry recipe is a great option. Its also simple to prepare and uses basic ingredients that won't break the bank.

🥘 Ingredients

This recipe makes enough red lentil dahl to serve 4 people.

Ingredient notes

Measurements: For the amounts required, see the recipe card below and also use the toggle button to see the recipe in cups.

Lentils: Use good quality, freshly bought lentils to ensure good taste and texture. Opt for any variety of lentil but always check packet instructions. If you prefer swap lentils for beans, chickpeas or split peas.

Yogurt: Yogurt is an optional topping, but its creamy and cooling nature works really well with the heat from the spices. Choose plain yogurt.

Vine tomatoes: Opt for vine ripened tomatoes for that earthy, sunshine flavour. If you can't get hold of vine ripened, use tinned chopped or plum tomatoes which also hold plenty of flavour.

🔪 Step by step instructions

1. Simmer lentils in water for 10-15 minutes or until soft, then drain and set to one side.
2. Heat up the oil in a large frying pan, add the cumin seeds and fry for 30 seconds or until golden brown (be careful not to burn them).
3. As soon as the seeds start to change colour add in the chopped onion and garlic and cook on a gentle heat until soft.
4. Next add the tomatoes, chillies, drained lentils, spices and tomato puree.
5. Mix well and simmer for a couple of minutes, then taste and season if required. If you want to make the Dahl more soup-like or creamy you can add stock or coconut milk at this point, stir in well and bring to a simmer.
6. Finally; remove from the heat, stir in the chopped coriander and serve with plain yogurt.

💭 Expert tips

Lentils: Choose good quality lentils and don't use old ones. Rinse well under running tap water before cooking to remove any dust or dirt. Don't overcook! Cook until just soft and check packet instructions for recommended cooking times.

Frying cumin seeds: Add a couple of cumin seeds to test the heat of the oil. If the seeds bubble then the oil is hot enough. Add the rest of the seeds but only cook briefly, until just golden brown, before adding the onions. Be aware that cumin seeds are quick to burn, which will create a bitter taste throughout the dish.

Soupier version: For a version thats creamier or more soup-like add a tin of coconut milk or 400ml of stock.

Make it your own: Add chickpeas or split peas, or completely swap the lentils for one of these. Try with different types of lentils (green, yellow) or add vegetables such as roasted squash, roast cauliflower, courgette or aubergine. And for an extra protein boost try with shredded chicken or poached fish.

❓ Frequently asked questions

🍛 Other curry recipes

• Fish Biryani
• Chicken Tikka Masala Curry
• Thai Panang Curry
• Sweet Potato and Chickpea Curry
• Thai Green Prawn Curry
• Thai Red Curry Recipe

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Red Lentil Dahl

Red lentil dahl flavoured with Indian spices and simmered in vine ripened tomatoes. A nutritious, vegan curry that will warm you up, keep you going through winter and can be on the table in just 30 minutes.

Course Dinner, main meal

Cuisine Indian

Diet Gluten Free, Low Fat, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 People

Calories 359kcal

Author By: Debbie Jones

Equipment

• Saucepan to cook the lentils
• Wide pan to cook the dahl

Ingredients

• 300 g dried red lentils rinsed well
• Boiled water double the volume of lentils

• 1 tablespoon olive oil
• 1 teaspoon cumin seeds
• 2 onions finely chopped
• 2 cloves garlic finely chopped
• 350 g of vine tomatoes roughly chopped
• 2 green chillies deseeded and finely chopped

• 1 teaspoon ginger powder
• ½ teaspoon turmeric
• 1 teaspoon garam masala
• 3 tablespoon tomato puree
• Salt and pepper to taste
• Handful fresh coriander chopped
• Plain yogurt to serve
• Tin of coconut milk or 400ml of stock optional, for a more soup-like version

Metric - US Customary

Instructions

• Simmer lentils in water for 10-15 minutes or until soft, then drain and set to one side.
  300 g dried red lentils, Boiled water
• Heat up the oil in a large frying pan, add the cumin seeds and fry for 30 seconds or until golden brown (be careful not to burn them).
  1 tablespoon olive oil, 1 teaspoon cumin seeds
• As soon as the seeds start to change colour add in the chopped onion and garlic and cook on a gentle heat until soft.
  2 onions, 2 cloves garlic
• Next add the tomatoes, chillies, drained lentils, spices and tomato puree.
  350 g of vine tomatoes, 2 green chillies, 1 teaspoon ginger powder, ½ teaspoon turmeric, 1 teaspoon garam masala, 3 tablespoon tomato puree
• Mix well and simmer for a couple of minutes, then taste and season if required. If you want to make the Dahl more soup-like or creamy you can add stock or coconut milk at this point, stir in well and bring to a simmer.
  Salt and pepper to taste, Tin of coconut milk or 400ml of stock
• Finally; remove from the heat, stir in the chopped coriander and serve with plain yogurt.
  Handful fresh coriander chopped, Plain yogurt

Video

Notes

Lentils: Use good quality, freshly bought lentils to ensure good taste and texture. Opt for any variety of lentil but always check packet instructions. If you prefer swap lentils for beans, chickpeas or split peas. Rinse well under running tap water before cooking to remove any dust or dirt. Don't overcook! Cook until just soft and check packet instructions for recommended cooking times.

Yogurt: Yogurt is an optional topping, but its creamy and cooling nature works really well with the heat from the spices. Choose plain yogurt.

Vine tomatoes: Opt for vine ripened tomatoes for that earthy, sunshine flavour. If you can't get hold of vine ripened, use tinned chopped or plum tomatoes which also hold plenty of flavour.

Frying cumin seeds: Add a couple of cumin seeds to test the heat of the oil. If the seeds bubble then the oil is hot enough. Add the rest of the seeds but only cook briefly, until just golden brown, before adding the onions. Be aware that cumin seeds are quick to burn, which will create a bitter taste throughout the dish.

Soupier version: For a version thats creamier or more soup-like add a tin of coconut milk or 400ml of stock.

Make it your own: Add chickpeas or split peas, or completely swap the lentils for one of these. Try with different types of lentils (green, yellow) or add vegetables such as roasted squash, roast cauliflower, courgette or aubergine. And for an extra protein boost try with shredded chicken or poached fish.

Should lentils be soaked before cooking?
No its not necessary to soak lentils before cooking. It is however, good practise to rinse and drain thoroughly before cooking. Lentils are very small and so its not uncommon for dirt and dust to get mixed in during packaging.

Is red lentil dahl healthy?
Dahl is packed full of nutrients and provides a good source of vitamins, minerals and fibre. Lentils are also high in protein and low in fat so they are great substitute for meat.

Storage?
Leftovers? Once fully cooled you can transfer any leftover lentil dahl to a sealable container. Seal and keep in the fridge for 2-3 days or freeze for up to 1 month. To reheat defrost thoroughly in the fridge overnight (if frozen) then transfer to a pan and heat until piping hot throughout.

Nutrition

Calories: 359kcal | Carbohydrates: 58g | Protein: 22g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 144mg | Potassium: 1100mg | Fiber: 26g | Sugar: 8g | Vitamin A: 837IU | Vitamin C: 24mg | Calcium: 86mg | Iron: 7mg

This post was first published in Nov 2016. Updated in Jan 2022 with an improved recipe, new images, step by step instructions and expert tips.

 

The post Red Lentil Dahl appeared first on ProperFoodie.

Please note that this post contains affiliate links, which means if you click the link and then go on to purchase, I will receive a percentage of the cost. See my privacy policy and disclosure statement for further details.

👩🏻‍🍳 Why make this recipe

This recipe shows how easy it is to make pasta from scratch. The pasta itself requires little more than finely milled flour, large eggs and a bit of elbow grease. Below I'll walk you through the simplest way to make a pasta dough. Theres also handy tips on how to knead the pasta dough and how to roll it out. All by hand with no machine required.

🥘 Ingredients

This recipe makes enough pasta to serve 3 people (or 4 starter-sized portions):

Ingredient notes

Measurements: For the amounts required, see the recipe card below and also use the toggle button to see the recipe in cups.

Flour: 00 flour (finely ground Italian flour) is the best for making pasta. This is the finest of the Italian flours and so produces a lovely, soft pasta dough. 00 flour is also the best flour for making pizza dough. If you can't get hold of any 00 flour you can replace with a strong white bread flour for similar results.

Eggs: Make sure the eggs are large and fresh.

Durum wheat semolina: Durum wheat semolina isn't strictly necessary, although it adds a nice flavour and crunch. Its main use is to sprinkle onto the rolled out dough before rolling into a tube and slicing. The semolina stops the pasta dough from sticking together. However, 00 flour can also help with this.

🔪 Step by step instructions

1. Place the flour on a clean work surface and make a large well in the middle. Next, crack 3 large eggs into the well.
2. Use a fork to gradually mix the flour into the eggs. Start from the middle and work outwards.
3. Once most of the flour has been combined, use your hands to bring together into a dough. Knead for at least 15 minutes until smooth before shaping into a ball (see expert tips below for full instructions on kneading). Split the ball in half, wrap each half in cling film and place both in the fridge to rest for 30 minutes.
4. After resting roll each half separately. Flour the work surface and use a large, heavy rolling pin to evenly roll out the dough. For best results roll as thin as possible. See expert tips below for evenly rolling into a rectangle.
5. Sprinkle the thinly rolled out dough generously with the semolina to stop it sticking to itself when making pasta strips. Then roll the full rectangle of dough into a tube shape, trim off the untidy ends then cut into: half cm strips for tagliatelle; 1mm thin strips for spaghetti; or one and a half cm strips for pappardelle.
6. Take the ends of the sliced strips and pull upwards allowing the weight of the dough to unravel the strips.
7. Alternatively, leave the dough flat and cut out squares with a square pasta cutter and pinch into farfalle (butterfly) pasta shapes. Or why not have a go at making your own ravioli.
8. If you aren't ready to cook your pasta right away, its important that you don't let it dry out. Roll up your raw strips of pasta into nests and place onto a semolina-dusted tray along with any pasta shapes. Cover with a damp cloth until ready to cook.
9. For best results cook right away: Place a pan of water on a medium heat and add a good helping of sea salt to season the water. Bring to a rolling boil and then carefully add your pasta. Immediately stir with a wooden spoon to check nothing has stuck together or to the bottom. Boil at a tremble for 3 minutes, then drain and serve. (If you are serving with a sauce - ladle out some of the pasta water into your sauce to add to the consistency).

💭 Expert tips

How to knead pasta dough

1. Once most of the egg has been combined with the flour, use your hands to bring together into a dough. It may appear quite dry at first but the more you combine the flour the sticker it becomes. 
2. Use the heal of your hand to begin working and kneading the dough
3. As it becomes less sticky start to stretch and fold back on itself in between kneading.
4. Continue to knead and stretch for at least 15 minutes until the dough becomes soft and smooth. 

How to roll pasta dough

1. After kneading and resting, the dough can be rolled out using a rolling pin or a pasta machine if you have one to hand. Flour the work surface then take one of the dough balls and start to roll out. The dough ball will of course roll into an oval shape.
2. A rectangular shape is better for cutting pasta as there will be less waste. To form a rectangle fold the edges of the oval into the centre of the dough then fold the full thing in half. Roll over this to flatten down and lengthen.
3. Then repeat the folding in of the edges and folding in half. This will create a small square.
4. From here evenly roll the dough square into a large rectangle. Roll as thin as possible, turning and flipping the dough and re-flouring as needed. Plenty of elbow grease will be required to get the pasta dough nice and thin.

❓ Frequently asked questions

🍝 Homemade pasta serving suggestions

• Creamy Mushroom Pasta
• Salmon and Prawn Linguine
• Italian Pasta Salad
• Chicken Pesto Pasta
• Salmon Pasta Recipe
• Basil Pesto Recipe
• Italian Style Slow Cooker Ragu

📖 How to get your free pasta making guide:

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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How To Make Pasta

How to make pasta at home with just flour and eggs. All the joy and fun of making perfect pasta at home without the stress of it going wrong. Make this pasta with or without a machine and get my handy tips on the best way to roll, cut and store your homemade fresh pasta.

Course Dinner, Main Course

Cuisine Italian, Mediterranean

Prep Time 25 minutes minutes

Cook Time 5 minutes minutes

Rest Time 30 minutes minutes

Total Time 1 hour hour

Servings 3 people

Calories 435kcal

Author By: Debbie Jones

Equipment

• Large rolling pin
• Sharp knife and/or
• Pasta shape cutters

Ingredients

• 300 g 00 Flour
• 3 large eggs
• Durum Wheat Semolina for dusting

Metric - US Customary

Instructions

To make the pasta dough:

• Place the flour on a clean work surface and make a large well in the middle. Crack 3 large eggs into the well.
  300 g 00 Flour, 3 large eggs
• Use a fork to gradually mix the flour into the eggs. Start from the middle and work outwards.
• Once most of the flour has been combined, use your hands to bring together into a dough. It may appear quite dry at first but the more you combine the flour the sticker it becomes.

Kneading the pasta dough:

• Use the heal of your hand to begin working and kneading the dough. As it becomes less sticky start to stretch and fold back on itself in between kneading.
• Continue to knead and stretch for at least 15 minutes until the dough becomes soft and smooth and then shape into a ball. You know its been kneaded for long enough if the dough bounces back when pressed with your finger.
• Split the ball in half, wrap each half in cling film and place both in the fridge to rest for 30 minutes.

Rolling the pasta dough:

• After kneading and resting, the dough can be rolled out using a large heavy rolling pin or a pasta machine if you have one to hand. Flour the work surface and evenly roll out one of the dough balls. The dough ball will of course roll into an oval shape.
• A rectangular shape is better for cutting pasta as there will be less waste. To form a rectangle fold the edges of the oval into the centre of the dough then fold the full thing in half. Roll over this with the rolling pin to flatten down and lengthen.
• Then repeat the folding in of the edges and folding in half. This will create a small square.
• From here evenly roll the dough square into a large rectangle. Roll as thin as possible, turning and flipping the dough and re-flouring as needed. Plenty of elbow grease will be required to get the pasta dough nice and thin.

Shaping the pasta dough:

• Sprinkle the thinly rolled out dough generously with the semolina to stop it sticking to itself when making pasta strips. Then roll the full rectangle of dough into a tube shape, trim off the untidy ends then cut into: half cm strips for tagliatelle; 1mm thin strips for spaghetti; or one and a half cm strips for pappardelle.
  Durum Wheat Semolina
• Take the ends of the sliced strips and pull upwards allowing the weight of the dough to unravel the strips.
• Alternatively, leave the dough flat and cut out squares with a square pasta cutter and pinch into farfalle (butterfly) pasta shapes. Or why not have a go at making your own ravioli.

Cooking homemade fresh pasta:

• If you aren't ready to cook your pasta right away, its important that you don't let it dry out. Roll up your raw strips of pasta into nests and place onto a semolina-dusted tray along with any pasta shapes. Cover with a damp cloth until ready to cook.
  Durum Wheat Semolina
• For best results cook right away: Place a pan of water on a medium heat and add a good helping of sea salt to season the water. Bring to a rolling boil and then carefully add your pasta. Immediately stir with a wooden spoon to check nothing has stuck to the bottom. Boil at a tremble for 3 minutes, then drain and serve. (If you are serving with a sauce - ladle out some of the pasta water into your sauce to add to the consistency).

Video

Notes

Recommendations for equipment and ingredients:

 Rolling Pin   Pasta Cutters        00 Flour         Semolina

        

Flour: The best flour for pasta is 00 flour (Finely ground Italian pasta). This is the finest of the Italian flours and so produces a lovely, soft pasta dough. 00 flour is also the best flour for making pizza dough. If you can't get hold of any 00 flour you can replace with a strong white bread flour for similar results.

Eggs: Make sure the eggs are large and fresh.

Durum wheat semolina: This isn't strictly necessary, although it adds a nice flavour and crunch. Its main use is to sprinkle onto the rolled out dough before rolling into a tube and slicing. The semolina stops the pasta dough from sticking together. However, 00 flour could also be used to the same effect.

Should the pasta dough be rested before rolling out? Yes, for best results when rolling the dough, rest in the fridge for 30 minutes first by wrapping in cling film and placing in the fridge.

How thin should I roll the pasta dough? As thin as possible. Ideally you should be able to put a piece of printed paper behind it and just about see the text through the dough.

Making ahead and how to store? Fresh pasta is always best cooked fresh as soon as it is made. However, it is possible to make ahead and store if you prefer. A kneaded pasta dough ball can be wrapped in cling film and stored in the fridge for up to 1 week, then rolled and shaped as required. Rolled and cut out pasta dough can be covered with a damp cloth in the short term (an hour or so) or frozen in the long term. Make sure pasta strips are wrapped into nests in both cases. To freeze place the pasta nests or cut out shapes onto a floured tray and place in the freezer. Once frozen transfer to a freezer bag and store in the freezer for up to 3 months.

Nutrition

Calories: 435kcal | Carbohydrates: 75g | Protein: 18g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 65mg | Potassium: 175mg | Fiber: 2g | Sugar: 1g | Vitamin A: 240IU | Calcium: 41mg | Iron: 2mg

This post was first published in Nov 2017. Updated in Jan 2022 with new images, step by step instructions and expert tips.

The post How To Make Pasta appeared first on ProperFoodie.

Please note that this post contains affiliate links, which means if you click the link and then go on to purchase, I will receive a percentage of the cost. See my privacy policy and disclosure statement for further details.

👩🏻‍🍳 Why make this recipe

If you've never made risotto before, this is the perfect recipe for first timers and risotto experts alike. With minimal fuss and ingredients, this smoked haddock risotto is easy to nurture into a pillowy pot of rice, with plenty of bite still left in each grain.

This is a warming, wholesome dish that is made by, simply and gradually, adding milky stock to starchy rice. A great option for the whole family, any night of the week.

🥘 Ingredients

This recipe makes enough smoked haddock risotto to serve 2 people (or 4 starter-sized portions):

Ingredient notes

Measurements: For the amounts required, see the recipe card below and also use the toggle button to see the recipe in cups.

Risotto rice: For risotto rice you are looking for short grains with a high starch content. Look for rice labelled as Arborio, Carnaroli or simply; risotto rice.

Smoked Haddock: Smoked haddock gives risotto the most incredible flavour and in my opinion its the best fish to serve with this dish.

However, if you prefer you can opt for unsmoked haddock or smoked haddock that isn't dyed or try with another white, chunky fish such as cod instead.

Milk: This recipe uses whole milk, which adds to the creaminess of the risotto. If you prefer, use skimmed or semi skimmed or replace the milk completely with stock. Any of these options will result in a less creamy risotto.

Parmesan: Any hard Italian cheese will work well.

Wine: I love the flavour of white wine in risotto and so in my book, its always a must. But if required it can be replaced with a little apple juice or just left out completely.

🔪 Step by step instructions

1. Poach the smoked haddock in milk and stock. Then remove skin and flake the fish. save the poaching liquid (fish stock).
2. Cook onion and garlic in butter in a wide pan. Then add risotto rice and stir to coat each grain in butter.
3. Next, add the wine and cook until it has nearly all reduced.
4. Add rosemary and gradually start to add fish stock.
5. Gradually add all the stock until the rice is soft and plump.
6. Stir in grated parmesan and lemon juice. 
7. Hot water can also be added to loosen the risotto if you prefer a slightly soupier consistency. Once you're happy with the risotto, stir in the flaked smoked haddock.
8. Top with fresh parsley and extra grated parmesan and serve.

💭 Expert tips

Butter: Use butter! A good helping of butter is always the best starting point for any risotto dish. Melted butter is used to 'awaken' the rice by coating and softening the uncooked grains so allowing liquids to be easily soaked in. 

Patience: Risotto does require a little patience. Take your time a don't rush the gradual addition of the stock, I promise its well worth it.

Poaching haddock: This is a delicate approach to cooking the fish, which keeps it moist and flaky. The fish juices will also flavours the milky stock, which is then added to the risotto.

❓ Frequently asked questions

🍝 Other Italian recipes

• How To Make Pasta
• Italian Pasta Salad
• Traditional Tiramisu Recipe
• Tuscan Ribollita Soup
• Amarone Risotto
• Basil Pesto Recipe
• Italian Style Slow Cooker Ragu

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Smoked Haddock Risotto

Creamy smoked haddock risotto flavoured with fresh rosemary and gently simmered in a pan of white wine, whole milk and vegetable stock. The fish is delicately poached in the warm stock and milk beforehand and the whole recipe takes just over 30 minutes to make.

Course Dinner, Main Course, starter or main

Cuisine Italian

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 2 people

Calories 833kcal

Author By: Debbie Jones

Equipment

• Wide poaching pan
• Wide (30cm) pan to cook the risotto
• Ladle

Ingredients

• 2 fillets 280g of smoked haddock
• 450 ml vegetable stock
• 450 ml whole milk
• 20 g butter
• 1 onion finely chopped
• 1 garlic clove finely chopped
• 170 g risotto rice
• 150 ml white wine
• 1 sprig fresh rosemary
• 1 lemon juiced
• 25 g grated parmesan or other hard Italian cheese
• 15 g fresh chopped parsley
• Extra parmesan to serve

Metric - US Customary

Instructions

To poach the fish:

• Pour the cold stock and milk into a wide pan. Stir together then place in the haddock fillets and bring the pan to a simmer. Gently poach for 3 minutes making sure the pan doesn’t boil. Then remove the fish with a slotted spoon and break into chunky flakes, discarding any skin. Keep the milky stock warm in the pan ready for making the risotto.

To make the risotto:

• Melt the butter in a wide (30cm) pan. Add the chopped onion and garlic and cook until soft. Then add the risotto rice and stir into the onion allowing the melted butter to coat and gently warm each grain.
• Next, add the wine and cook until it has nearly all reduced.
• Add the sprig off rosemary and then start to add the milky stock one ladle at a time. Stir attentively between each addition, only adding another ladleful when the previous one has been fully absorbed.
• Make sure all the milky stock goes into the risotto. It will probably take around 15-20 minutes to gradually add the whole lot. By this point the rice should have softened and plumped.
• Add the grated parmesan and lemon juice. Stir in well and keep cooking for a further minute to allow the lemon juice to absorb. Taste the risotto, it should be soft and creamy. The grains should be firm but not chalky. If the rice still has a chalky bite, stir in a ladle of hot water and cook for a couple more minutes.
• Hot water can also be added to loosen the risotto if you prefer a slightly soupier consistency. Once you're happy with the risotto, stir in the flaked smoked haddock.
• Top with fresh parsley and extra grated parmesan and serve.

Video

Notes

Risotto rice: For risotto rice you are looking for short grains with a high starch content. Look for rice labelled as Arborio, Carnaroli, Vialone nano or simply; risotto rice.

Smoked Haddock: Smoked haddock gives risotto the most incredible flavour and in my opinion its the best fish to serve with this dish. However, if you prefer you can opt for unsmoked haddock or smoked haddock that isn't dyed or try with another white, chunky fish such as cod instead.

Milk: This recipe uses whole milk, which adds to the creaminess of the risotto. If you prefer, use skimmed or semi skimmed or replace the milk completely with stock. Any of these options will result in a less creamy risotto.

Parmesan: Any hard Italian cheese will work well.

Wine: I love the flavour of white wine in risotto and so in my book, its always a must. But if required it can be replaced with a little apple juice or just left out completely.

Butter: Use butter! A good helping of butter is always the best starting point for any risotto dish. Melted butter is used to 'awaken' the rice by coating and softening the uncooked grains so allowing liquids to be easily soaked in. 

Patience: Risotto does require a little patience. Take your time a don't rush the gradual addition of the stock, I promise its well worth it.

Poaching haddock: This is a delicate approach to cooking the fish, which keeps it moist and flaky. The fish juices will also flavours the milky stock, which is then added to the risotto.

What is the best rice for risotto? Risotto rice is usually plump, short-medium grains with a high starch content. This gives risotto its well known creamy texture when cooked. In the shops look for rice labelled as Arborio, Carnaroli, Vialone nano or just simply; risotto rice. 



Arborio rice is the most widely available type of risotto rice and produces a lovely thick and soft risotto, but can be susceptible to overcooking (becomes sloppy). Carnaroli isn't as easy to find in the shops but is known to be the best due to its higher starch content and resistance to overcooking, which pretty much guarantees a thick and creamy risotto every time. Vialone nano has smaller, round grains and is considered to be as good as Carnaroli but produces a soupier risotto.

How to store? Risotto is best made fresh. The rice doesn't reheat well and more often than not, reheated risotto will overcook and become sloppy. So do bare this in mind when saving leftovers. 



Transfer any leftovers to sealable containers. Make sure the risotto has fully cooled before sealing and storing in the fridge for up to 2 days. Cooled risotto will set and become hard. Reheat by returning to the pan with a little hot water and stir until heated through and piping hot. (Please note that proper cooling and reheating is essential for rice dishes).

What is the best pan for cooking risotto? The key to cooking risotto is a large surface area and allowing the rice to cook thoroughly and evenly in the stock. So any type of pan will do as long as it has a wide base. I recommend using a 30cm wide pan. A non-stick pan isn't essential so long as you pay close attention to the rice and maintain a good stir.

Nutrition

Calories: 833kcal | Carbohydrates: 91g | Protein: 54g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 2339mg | Potassium: 1158mg | Fiber: 4g | Sugar: 17g | Vitamin A: 1949IU | Vitamin C: 17mg | Calcium: 501mg | Iron: 7mg

This post was first published in May 2016. Updated in Jan 2022 with an improved recipe, new images, step by step instructions and expert tips.

The post Smoked Haddock Risotto appeared first on ProperFoodie.

👩🏻‍🍳 Why make this recipe

The joy of this steak and ale pie is in the long slow cook of the filling. Once in the oven you can spend your time doing other things. Then, be welcomed back into the kitchen by a pot of pure food perfection. The steak and ale filling is so good that it can be served up as a stew - with optional mashed potatoes and green veggies on the side. However, it's also worth the extra effort to finish this recipe and make it into a proper pie.

Once the filling is cooked it can be cooled and stored and the pastry and pie can be put together later on or even on a different day. The finished pie is then baked in the oven for a final 45 minutes.

🥘 Ingredients

To make steak and ale pie in a 21cm (8 inch) pie dish, which will serve 4-6 people:

For the filling:

• 20g butter
• 850g braising steak (Usually this is chuck or blade)
• 2 onions
• 2 carrots
• 2 celery sticks
• 3 tablespoon plain flour
• 300ml Amber ale (I used Yorkshire Black Sheep ale)
• 300ml Beef stock (I used 2 oxo cubes dissolved in 300ml of water)
• 1 tablespoon Worcestershire sauce (optional)
• Few sprigs of fresh Parsley, thyme and 2 bay leaves tied together in a bundle with some string (bouquet garni)

For the pastry:

• 400g plain flour
• 200g unsalted butter
• 1 egg yolk (optional - adds a bit a richness but not necessary)
• Pinch of salt
• Around 50-100ml of cold water.
• 1 egg to glaze
• Extra flour for rolling out pastry
• A bit of margarine/soft butter and flour to grease and flour the pie dish

Ingredient notes

Steak: Choose braising steak, beef brisket or beef cheeks, which will turn tender and fall apart after a long slow cook. Lamb neck and shoulder are also great for cooking long and slow and making into a lamb pie.

Vegetables: Onion, carrot and celery are the basic veg that add a great flavour to any one pot recipe. I recommend using at least these three vegetable. But you have any other leftover veg lying around then definitely chop it up and pop it in as well.

Stock: Choose a good quality stock as this will make the base of the filling, if using stock cubes I recommend beef oxo for this recipe.

Ale: Choose a pale ale that won't bee too overpowering. If you prefer you can leave the ale out completely and just make up the liquid amount with some extra stock.

Pastry: If you prefer you can use shop bought shortcrust pastry. Or if you don't want to use pastry, top your pie with mash potato instead!

🔪 Step by step instructions

How to make the filling

1. Pre heat oven to 160°C/140°C Fan/325°F. Place casserole dish on a medium heat, add the butter, then sear off the chunks of braising steak. You may need to do this in batches, then remove and set to one side.
2. Keep the casserole dish on the medium heat (add more butter if required) then add the chopped onions, celery and carrot and cook until starting to soften.
3. Sprinkle 3 tablespoon plain flour over the veg and mix in, this will help to thicken the gravy later on.
4. Next pour in the pale/amber ale, beef stock and Worcestershire sauce, stir and start to bring the whole pot to the boil.
5. Meanwhile, bunch together the sprigs of parsley and thyme. Wrap the bay leaves around the sprigs and then tie together with string to create a ‘bouquet garni’. Add the bouquet garni to the pot and dunk into the centre using a spoon.
6. Once the stew starts to boil, place on the lid and transfer to the centre of a pre heated oven and bake for 2 hours 30 minutes or until the beef is tender and falling apart. Check occasionally and add water or more stock if the liquid is reducing too much.
7. Once cooked, remove from the oven. Transfer the filling to a dish or container using a slotted spoon or sieve, leaving the gravy behind in the casserole dish. Leave the steak filling on the side to cool completely and transfer the gravy to a separate container for later. (Once cooled you can start to put together the pie - see below. Or cover the filling and store in the fridge until you are ready to make your pie).

How to make the pastry

1. Make your pastry whilst the filling is cooking in the oven. Add the flour, cold butter and a pinch of salt to a large mixing bowl. Rub together the butter into the flour using your fingertips until like breadcrumbs. 
2. Next add the egg yolk and roughly mix in with a knife.
3. Next slowly add in the cold water. You will only need to add a bit at a time and possibly only up to 50 or 75ml in total. With each small addition mix in with your fingers and start to bring together into a pastry with your hands.
4. Stop adding water as soon as the pastry is together in one piece. Turn out onto the work surface and shape into a ball. Cut the pastry in half, then wrap each half in cling film and chill for at least 20 minutes.

Putting the pie together

1. Pre heat the oven to (200°C/180°C fan/400°F). After the pastry has been chilling for 20 minutes, take one of the pastry halves and remove the cling film. Flour your work surface then carefully roll out the pastry. You want to roll this to be slightly bigger than your pie dish so that it will cover the base and the sides of the dish.
2. Grease a 21cm (8 inch) pie dish. Use the rolling pin to manoeuvre the pastry into position inside the dish. Use your finger tips to gently push the pastry into the corners and sides of the dish. Try not to over handle the pastry whilst doing this. Use a knife to trim off the edges.
3. Next take the cooled steak and ale filling and add to the pastry lined pie dish. Fill to the top and then use the back of a spoon to gentle press down on the filling and flatten the top.
4. Now take the second half of the pastry, unwrap, flour work top and roll out as before. Use the rolling pin again to help position the pastry over the top of the filling. Trim with a knife and seal the edges with a fork.
5. Cut two small holes in the top of the pastry lid to allow steam to escape. Use any trimmed off pastry to cut out pastry leaves for decoration. Stick the leaves into place with a bit of water and then glaze the whole pastry lid with egg.
6. Place the pie in the centre of the pre heated oven and bake for 45 minutes until the filling is bubbling and the pastry is golden.
7. Heat up the gravy saved from earlier and serve with the pie and your choice of veg and potatoes.

❓ Frequently asked questions

🍖 Other steak recipes:

• Chimichurri Steak Platter
• Steak and Chips
• Vietnamese Style Beef Salad
• Beef Brisket Burrito
• Roast Beef Dinner

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Steak and Ale Pie

Steak and ale pie is a classic, 'comfort-food' recipe that will go down well at any dinner table. It features on nearly every pub menu across Britain and it does a wonderful job of warming our hearts and bellies, especially during the winter months. Make this pie at home with fall-apart chunks of braising steak and either homemade or shop bought shortcrust pastry.

Course Dinner, Main Course

Cuisine British

Prep Time 1 hour hour

Cook Time 3 hours hours 15 minutes minutes

Total Time 4 hours hours 15 minutes minutes

Servings 4 people

Calories 1377kcal

Author By: Debbie Jones

Equipment

• Medium sized casserole dish (dutch oven) with lid
• Large mixing bowl
• rolling pin
• 21cm (8 inch) pie dish

Ingredients

For the filling

• 20 g butter
• 850 g braising steak (this is usually chuck or blade)
• 2 onions roughly chopped 400g

• 2 carrots peeled and chopped into 1cm pieces 225g
• 2 celery sticks finely chopped
• 3 tablespoon plain flour
• 300 ml Amber ale I used Yorkshire Black Sheep ale

• 300 ml Beef stock I used 2 oxo cubes dissolved in 300ml of water

• 1 tablespoon Worcestershire sauce
• Few sprigs of fresh Parsley thyme and 2 bay leaves tied together in a bundle with some string bouquet garni

For the pastry

• 400 g plain flour
• 200 g unsalted butter
• 1 egg yolk optional - adds a bit a richness but not necessary

• Pinch of salt
• Around 50-100ml of cold water.
• Extra flour for rolling out pastry
• 1 egg to glaze
• A bit of margarine/soft butter and flour to grease and flour the pie dish
• If you prefer you can use shop bought shortcrust pastry

Metric - US Customary

Instructions

How to make the filling

• Pre heat oven to 160°C/140°C Fan/325°F. Place casserole dish on a medium heat, add the butter, then sear off the chunks of braising steak. You may need to do this in batches, then remove and set to one side.
  20 g butter, 850 g braising steak
• Keep the casserole dish on the medium heat (add more butter if required) then add the chopped onions, celery and carrot and cook until starting to soften.
  2 onions roughly chopped, 2 celery sticks finely chopped, 2 carrots peeled and chopped into 1cm pieces
• Sprinkle 3 tablespoon plain flour over the veg and mix in, this will help to thicken the gravy later on.
  3 tablespoon plain flour
• Next pour in the pale/amber ale, beef stock and Worcestershire sauce, stir and start to bring the whole pot to the boil.
  300 ml Amber ale, 300 ml Beef stock, 1 tablespoon Worcestershire sauce
• Meanwhile, bunch together the sprigs of parsley and thyme. Wrap the bay leaves around the sprigs and then tie together with string to create a ‘bouquet garni’. Add the bouquet garni to the pot and dunk into the centre using a spoon.
  Few sprigs of fresh Parsley thyme and 2 bay leaves tied together in a bundle with some string
• Once the stew starts to boil, place on the lid and transfer to the centre of a pre heated oven and bake for 2 hours 30 minutes or until the beef is tender and falling apart. Check occasionally and add water or more stock if the liquid is reducing too much.
• Once cooked, remove from the oven. Transfer the filling to a dish or container using a slotted spoon or sieve, leaving the gravy behind in the casserole dish. Leave the steak filling on the side to cool completely and transfer the gravy to a separate container for later. (Once cooled you can start to put together the pie - see below. Or cover the filling and store in the fridge until you are ready to make your pie).

How to make the pastry

• Make your pastry whilst the filling is cooking in the oven. Add the flour, cold butter and a pinch of salt to a large mixing bowl. Rub together the butter into the flour using your fingertips until like breadcrumbs.
  400 g plain flour, 200 g unsalted butter, Pinch of salt
• Next add the egg yolk and roughly mix in with a knife.
  1 egg yolk
• Next slowly add in the cold water. You will only need to add a bit at a time and possibly only up to 50 or 75ml in total. With each small addition mix in with your fingers and start to bring together into a pastry with your hands.
  Around 50-100ml of cold water.
• Stop adding water as soon as the pastry is together in one piece. Turn out onto the work surface and shape into a ball. Cut the pastry in half, then wrap each half in cling film and chill for at least 20 minutes.
  If you prefer you can use shop bought shortcrust pastry

Putting the pie together

• Pre heat the oven to (200°C/180°C fan/400°F). After the pastry has been chilling for 20 minutes, take one of the pastry halves and remove the cling film. Flour your work surface then carefully roll out the pastry. You want to roll this to be slightly bigger than your pie dish so that it will cover the base and the sides of the dish.
  Extra flour for rolling out pastry
• Grease a 21cm (8 inch) pie dish. Use the rolling pin to manoeuvre the pastry into position inside the dish. Use your finger tips to gently push the pastry into the corners and sides of the dish. Try not to over handle the pastry whilst doing this. Use a knife to trim off the edges.
  A bit of margarine/soft butter and flour to grease and flour the pie dish
• Next take the cooled steak and ale filling and add to the pastry lined pie dish. Fill to the top and then use the back of a spoon to gentle press down on the filling and flatten the top.
• Now take the second half of the pastry, unwrap, flour work top and roll out as before. Use the rolling pin again to help position the pastry over the top of the filling. Trim with a knife and seal the edges with a fork.
• Cut two small holes in the top of the pastry lid to allow steam to escape. Use any trimmed off pastry to cut out pastry leaves for decoration. Stick the leaves into place with a bit of water and then glaze the whole pastry lid with egg.
  1 egg to glaze
• Place the pie in the centre of the pre heated oven and bake for 45 minutes until the filling is bubbling and the pastry is golden
• Heat up the gravy saved from earlier and serve with the pie and your choice of veg and potatoes.

Video

Notes

Timings for steak and ale pie: The filling for this pie will take around 20 minutes to prepare before being cooked long and slow in the oven for around 2 hours 30mins. So you could make the filling first thing in the morning and even go out once its in the oven. After cooking, the filling needs to be thoroughly cooled, so leave plenty of time for this to happen. If you are making the pastry you will need 20 minutes for the pastry to chill in the fridge before rolling it out. Once the pie is assembled the whole thing goes back in the oven at a slightly higher temperature for around 45 minutes.

Oven temperatures: cook the filling long and slow on a low temperature (160°C/140°C Fan/325°F). Cook the pie for 45 minutes at a higher temperature (200°C/180°C fan/400°F).

Whats the best ale to cook with? For a steak filling that is not too overpowering with the tang of ale, its best to choose lighter ales usually labelled as pale, amber or light brown. For this recipe I chose an amber ale.

Do you blind bake pastry for steak pie? In this recipe there is no blind baking required. If the base pastry is thin enough and if the filling is cooled properly before adding to the dish then the pastry should cook well and crisp up nicely (both on top and on the base).
However, if you feel your pastry is a little on the thick side and you don't have time to thoroughly cool your filling, then your pastry base will probably benefit from a quick 10 minute blind bake.

How to store? The filling and pastry can both be made and then stored in the fridge for up to a day or in the freezer for up to 3 months. Defrost thoroughly before assembling into a pie or use directly from the fridge. Leftover pie can be completely cooled then wrapped in cling film and stored for 1-2 days in the fridge. To reheat bring to room temp then cover with foil and warm in the oven for around 30 minutes or until piping hot throughout.

Steak: Choose braising steak (Chuck or blade), beef brisket or beef cheeks, which will turn tender and fall apart after a long slow cook. Lamb neck and shoulder are also great for cooking long and slow and making into a lamb pie.

Vegetables: Onion, carrot and celery are the basic veg that add a great flavour to any one pot recipe. I recommend using at least these three vegetable. But you have any other leftover veg lying around then definitely chop it up and pop it in as well.

Stock: Choose a good quality stock as this will make the base of the filling, if using stock cubes I recommend beef oxo for this recipe.

Ale: Choose a pale ale that won't bee too overpowering. If you prefer you can leave the ale out completely and just make up the liquid amount with some extra stock.

Pastry: When mixing ingredients for the pastry use your finger tips so keeping the heat of your hands away from the pastry mix. This helps to keep the pastry cool. Chill the pastry once its made. cold pastry is easier to roll out and helps to stop shrinkage in the oven. If you prefer you can use shop bought shortcrust pastry. Or if you don't want to use pastry, top your pie with mash potato instead!

Pie dish: grease your pie dish with margarine or soft butter then use a sieve to sprinkle flour over the top of the butter. Knock out any excess flour by turning upside down over the sink and lightly tapping the dish. This will help to stop the pastry sticking to the dish during baking.

Pie filling: make sure the steak filling has completely cooled before placing onto the pastry base. Hot or warm filling will result in soggy pastry, which won't crisp up in the oven.

Gravy: Once the filling is cooked strain the gravy off. Keep the gravy to one side for pouring over your finished pie later. The beef filling should then go into the pie with as little gravy as possible. This means more beef can be compacted into the pie and less liquid means the pastry won't go soggy.

Nutrition

Serving: 741g | Calories: 1377kcal | Carbohydrates: 103g | Protein: 57g | Fat: 81g | Saturated Fat: 43g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 28g | Trans Fat: 4g | Cholesterol: 321mg | Sodium: 498mg | Potassium: 1486mg | Fiber: 8g | Sugar: 9g | Vitamin A: 11259IU | Vitamin C: 14mg | Calcium: 199mg | Iron: 13mg

This post was first published in Dec 2019. Updated in Dec 2021 with new step by step images and expert tips.

The post Steak and Ale Pie appeared first on ProperFoodie.

👩🏻‍🍳 Why make this recipe

A whole roast chicken is a great option for Sunday dinner at home. Roast chicken is smaller, cheaper and easier to cook than any other roast dinner option. However, Roast beef, Roast Turkey or Leg of lamb are also achievable, but may just require a little more time, effort and expense.

This recipe is all about roasting that perfect chicken with a glistening skin that has been lovingly basted with lemon herb butter. With very little time and effort you can make a succulent whole roast chicken that will go down a storm, especially when served up with all the trimmings. Try with homemade Yorkshire Puddings, crispy roast potatoes, creamy mash potatoes, cauliflower cheese, honey glazed carrots and parsnips, green bean almondine and of course lashings of gravy.

📖 Recipe

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Roast Chicken

Roast chicken with lemon herb butter, cooked until golden on the outside and tender and juicy on the inside. This simple recipe shows how easy it is to make roast chicken for your Sunday dinner with minimal fuss and maximum flavour.

Course Dinner, roast dinner, sunday dinner, sunday lunch

Cuisine British

Prep Time 25 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 4 people

Calories 496kcal

Author By: Debbie Jones

Equipment

• Medium mixing bowl
• String (for tying herbs together and for tying together chicken legs)
• Large roasting tin
• Carving knife

Ingredients

For the lemon herb butter

• 50 g Softened butter
• 2 cloves Garlic
• ½ lemon juiced and zested
• 3 Sprigs fresh thyme leaves removed from stems

For the chicken:

• 1.5 kg Whole chicken
• ½ Lemon
• ½ Garlic bulb
• 2 Springs rosemary
• 3 Sprigs thyme
• 2 Bay leaves
• Salt and pepper
• Root veggies roughly chopped to sit the chicken on in the tray

Metric - US Customary

Instructions

• Pre heat the oven to 190°C (Fan) / 375°F. Prepare the herb butter by mashing the butter with minced garlic, lemon juice and zest and fresh thyme leaves. Set to one side. 
NOTE: Mash together using a fork.
  50 g Softened butter, 2 cloves Garlic, ½ lemon juiced and zested, 3 Sprigs fresh thyme
• Remove and discard any packaging from the chicken. If you have bought the chicken from your butchers check the cavity for the giblets. Remove and discard the giblets or if you prefer use to make gravy.
If the legs are tied together, un-tie and open up to see inside the cavity. Place half a lemon, half a garlic bulb inside the cavity. Next take 2 sprigs of rosemary, together with 3 sprigs of thyme and wrap 2 bay leaves around the sprigs. Secure the bunch of fresh herbs by wrapping and tying with string. Add the bunch of herbs to the cavity along with the lemon and garlic.
  1.5 kg Whole chicken, 2 Springs rosemary, 3 Sprigs thyme, ½ Lemon, ½ Garlic bulb, 2 Bay leaves
• Next, take the lemon herb butter and use the back of a spoon to spread the butter all over the surface of the chicken skin. Make sure to spread over the legs and wings as well. Sprinkle salt and pepper over the top of the butter.
  Salt and pepper
• Once the butter is evenly spread, bring the legs back together to close the entrance to the cavity and tie with string.
• Roughly chop up some root vegetables to sit in the base of the roasting tin to act as a rack for the chicken. Carefully transfer the prepared chicken onto the vegetable rack.
  Root veggies roughly chopped to sit the chicken on in the tray
• Place the roasting tin into the centre of the preheated oven and cook according to the weight of the bird: Cook for 20 minutes per lb or per 500g, plus an extra 20 minutes after this. Check the chicken at least once (ideally 2 or 3 times) during cooking and baste (spoon juices back over the skin). If the skin looks like it might be burning at any point, pop over a bit of foil.
• Check the chicken is cooked by inserting a skewer into the breast. The juices should run out clear. Alternatively insert a meat thermometer into the breast. If the chicken appears under cooked place back in the oven for 10 minute intervals until cooked.
If you are satisfied that the chicken is thoroughly cooked, cover with foil and then a tea towel (to keep the heat in) and rest for around 10 minutes. You can use this time to dish up the rest of your Sunday roast.
• After the chicken is well rested, remove the foil and transfer the chicken to a carving board. Carve with a sharp knife and serve.

Video

Notes

Garlic: This recipe uses fresh garlic but you could substitute with jarred garlic or garlic paste.

Fresh herbs: This recipe uses fresh herbs for the both the butter and chicken. However, if you can't get hold of fresh you can replace each with a teaspoon of dried herbs.

Root vegetables: the root vegetables are used as a rack for the chicken to sit on. I prefer to use veg as it adds to the flavour. However, if you have a metal rack for your roasting tin you can just use this instead.

Do you cover roast chicken? Covering a chicken with foil during roasting is not necessary and I much prefer to leave the skin uncovered giving it plenty of time to turn to a nice golden brown colour. Follow the ‘expert tips’ in the post above to ensure the meat stays nice and juicy.

How long does it take to roast a chicken? As a general rule chicken should be roasted for 20 minutes per lb or per 500g, plus an extra 20 minutes after that. So a 1.5kg chicken would need 1 hour 20 minutes and a 2kg chicken would need 1 hour 40 minutes. During roasting the chicken should be checked at least once (2 or 3 times if you can) and basted with the juices.

What oven temperature for roast chicken? To make sure a chicken is thoroughly cooked, it should be roasted at approximately 180-190°C (Fan) / 350-375°F. You can pick the higher or lower end of this depending on how your oven cooks.

What temperature should a thermometer read for chicken? If you like to use a meat thermometer to check that your chicken is cooked through, you should be looking for the thermometer to reach 75°C / 165°F when inserted into the middle of the chicken breast. 

Nutrition

Serving: 394g | Calories: 496kcal | Carbohydrates: 5g | Protein: 34g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 217mg | Potassium: 429mg | Fiber: 2g | Sugar: 1g | Vitamin A: 882IU | Vitamin C: 21mg | Calcium: 62mg | Iron: 3mg

This post was first published in Feb 2020. Updated in Oct 2021 with new step by step instructions and expert tips.

The post Roast Chicken appeared first on ProperFoodie.

👩🏻‍🍳 Why make this recipe

Massaman is a mild Thai curry recipe made with a yellow Massaman curry paste, coconut milk and potatoes. Massaman curry recipes tends to be milder and sweeter than other Thai curries due to the addition of spices like cinnamon, star anise and cardamom. So its a great option if you're not a fan of spicy foods and whats more this lovely curry can be made and on the table within 45 minutes.

Massaman is the mildest of the Thai curries, so opt for the more spicy Thai red curry or Thai green curry if you're after something with a bit more heat.

🥘 Ingredients

To make massaman curry for 4 people you will need:

• ½ tablespoon Oil
• 1 Garlic clove finely chopped 
• 1 Onion sliced
• 2 Chicken Breasts cubed (360g)
• 25g potatoes, chopped into bite sized pieces
• 2 tablespoon Massaman Curry paste (homemade or shop bought)
• 400ml tin of Coconut milk (full fat)
• 1 teaspoon sugar
• 1 Star anise
• 100g sugar snap peas (roughly chopped)
• ½ teaspoon Fish sauce
• ½ a lime juiced
• Toppings: Fresh coriander, sliced red chillies and chopped cashew nuts

Ingredient notes

Recipe: For the full recipe and amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Chicken: This recipe uses raw chicken. However, cooked shredded chicken can also be used. This means you could buy a rotisserie chicken or use leftover chicken from a previous meal.

Potatoes: Choose a waxy variety that will hold together well such as Charlotte, Anya, baby or new potatoes. Leave the skins on for a more rustic finish and to add more fibre to your meal.

Coconut milk: Coconut milk is the base of most Thai curries. However, if you need a different option the best replacement in terms of consistency and flavour is cream. This can be a little heavy so you could also use yogurt (full fat).

Fish sauce: Fish sauce is the main seasoning ingredient in Thai cooking and completely transforms the dish. I highly recommend using fish sauce in this recipe for the best flavour. If you can't get hold of any or if you are making a vegetarian curry, you can substitute with soy sauce, Worcestershire sauce or seaweed paste.

🔪 Step by step instructions

1. Place a large pan on a medium heat and the oil, garlic and sliced onions and gently fry until starting to soften. Next add the chicken and stir fry to seal off the edges of the meat.
2. Add the sliced potatoes to the chicken and onions and continue to stir fry for 2 to 3 minutes so allowing the potatoes to start cooking. Then transfer the contents of the pan to a large bowl and set to one side.
3. Return the pan to the heat and add 2 large tablespoon of Massaman curry paste (homemade or shop bought). Cook for a minute or so and allow the paste to release its flavours. Turn the pan to a low heat and stir in the coconut milk, sugar and star anise.
4. When the sauce has heated through add the partially cooked chicken, potatoes and onions and mix in until well coated in the sauce. Bring the pan to a very gentle simmer then place on a lid and cook for 20 minutes or until the chicken is cooked through and the potatoes are soft.
5. Next add the chopped sugar snap peas to the curry and simmer for a further 2 minutes.
6. Find and remove the star anise. Then taste the curry and season to your liking with lime juice and fish sauce.
7. Serve and top with freshly sliced red chillies, fresh coriander leaves and chopped cashews nuts.

❓ Frequently asked questions

🍛 Other easy homemade curry recipes

• Thai Red Curry Recipe
• Fish Biryani
• Thai Green Curry Recipe
• Chicken Tikka Masala Curry
• Thai Green Prawn Curry
• Quick Chicken and Almond Curry
• Thai Panang Curry
• Sweet Potato and Spinach Curry

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

Print

Massaman Curry

Massaman curry recipe made with an aromatic curry paste, chunks of juicy chicken, sliced new potatoes and a Thai coconut cream sauce. Great served up with cashew nuts, sliced red chillies and fragrant fresh coriander.

Course Dinner, Main Course, main meal

Cuisine Thai, Thailand

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 4 people

Calories 440kcal

Author By: Debbie Jones

Equipment

• large pan
• Bowl

Ingredients

• ½ tablespoon Oil
• 1 Garlic clove finely chopped
• 1 Onion sliced
• 3 Chicken Breasts cubed 500g
• 250 g potatoes chopped into bite sized pieces
• 2 tablespoon Massaman Curry paste homemade or shop bought
• 400 ml tin of Coconut milk full fat
• 1 teaspoon sugar
• 1 Star anise
• 100 g sugar snap peas roughly chopped
• ½ teaspoon Fish sauce
• ½ a lime juiced
• Toppings: Fresh coriander sliced red chillies and chopped cashew nuts

Metric - US Customary

Instructions

• Place a large pan on a medium heat and the oil, garlic and sliced onions and gently fry until starting to soften. Next add the chicken and stir fry to seal off the edges of the meat.
  ½ tablespoon Oil, 1 Garlic clove finely chopped, 1 Onion sliced, 3 Chicken Breasts cubed
• Add the sliced potatoes to the chicken and onions and continue to stir fry for 2 to 3 minutes so allowing the potatoes to start cooking. Then transfer the contents of the pan to a large bowl and set to one side.
  250 g potatoes
• Return the pan to the heat and add 2 large tablespoon of Massaman curry paste (homemade or shop bought). Cook for a minute or so and allow the paste to release its flavours. Turn the pan to a low heat and stir in the coconut milk, sugar and star anise.
  2 tablespoon Massaman Curry paste, 400 ml tin of Coconut milk, 1 teaspoon sugar, 1 Star anise
• When the sauce has heated through add the partially cooked chicken, potatoes and onions and mix in until well coated in the sauce. Bring the pan to a very gentle simmer then place on a lid and cook for 20 minutes or until the chicken is cooked through and the potatoes are soft.
• Next add the chopped sugar snap peas to the curry and simmer for a further 2 minutes.
  100 g sugar snap peas
• Find and remove the star anise. Then taste the curry and season to your liking with lime juice and fish sauce.
  ½ a lime juiced, ½ teaspoon Fish sauce
• Serve and top with freshly sliced red chillies, fresh coriander leaves and chopped cashews nuts.
  Toppings: Fresh coriander

Video

Notes

Chicken: This recipe uses raw chicken. However, cooked shredded chicken can also be used. This means you could buy a rotisserie chicken or use leftover chicken from a previous meal.

Potatoes: Choose a waxy variety that will hold together well such as Charlotte, Anya, baby or new potatoes. Leave the skins on for a more rustic finish and to add more fibre to your meal.

Coconut milk: Coconut milk is the base of most Thai curries. However, if you need a different option the best replacement in terms of consistency and flavour is cream. This can be a little heavy so you could also use yogurt (full fat).

Fish sauce: Fish sauce is the main seasoning ingredient in Thai cooking and completely transforms the dish. I highly recommend using fish sauce in this recipe for the best flavour. If you can't get hold of any or if you are making a vegetarian curry, you can substitute with soy sauce, Worcestershire sauce or seaweed paste.

Chicken massaman curry: The chicken can be replace with your preferred meat or fish (lamb or cod are good options). Or swap in for veggies (courgette, aubergine, sweet potato) if you want to make a vegetarian tikka masala.

Coconut milk: This will have separated in the can so give it a shake and a stir before adding to the pan.

Spicy massaman curry: For an extra kick add in sliced chilli pepper or a few drops of Tabasco or a teaspoon of hot chilli powder.

How to store? Once made, allow the massaman curry to completely cool then transfer to a sealable container and keep in the fridge for 2 days or or in the freezer for up to 3 months. Defrost in the fridge overnight. Reheat in a pan or in the microwave until piping hot throughout.

What to serve with massaman curry? Serve up with a helping of jasmine rice or plain rice, plus extra cashew nuts, fresh chilli and fresh coriander.

Nutrition

Serving: 279g | Calories: 440kcal | Carbohydrates: 20g | Protein: 31g | Fat: 27g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 223mg | Potassium: 1047mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1494IU | Vitamin C: 34mg | Calcium: 63mg | Iron: 5mg

This post was first published in Jan 2020. Updated in Oct 2021 with new step by step instructions and expert tips.

The post Massaman Curry appeared first on ProperFoodie.

👩🏻‍🍳 Why make this recipe

A delicious, homemade chicken tikka masala curry that you will find yourself making again and again. After marinating the meat, this lovely curry can be made and on the table within 30 minutes. If you're really short on time you can skip the marinating time. Just mix the chicken into the marinade and add to the curry. However, the flavour of the chicken will be greatly enhanced by marinating for just 20 minutes and then cooking on griddle pan until lightly browned.

🥘 Ingredients

To make chicken tikka curry for 4 people you will need:

Ingredient notes

Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Passata: Passata is the best option for a making a smooth tomato based curry sauce. Alternatively use a tin of chopped tomatoes but whiz up in the blender.

Chicken: This recipe uses raw chicken. However, cooked shredded chicken can also be used. This means you could buy a rotisserie chicken or use leftover chicken from a previous meal.

Tikka masala paste: This recipe uses a homemade tikka masala paste, but if you are short on time you can buy a jar of paste.

Ground almonds: This adds a sweetness to the curry without having to add sugar. However, if you prefer, the almonds can be replaced with 2 teaspoon of sugar.

Plain yogurt: Use full fat yogurt to help keep the sauce nice and thick. This adds a creaminess to the sauce. If you want extra creamy sauce then replace with 2 tablespoon of double cream.

Fresh garlic and ginger: Fresh garlic and ginger will give the best flavour for this tikka curry, but a teaspoon of paste or jarred garlic/ginger could be used instead.

Tikka masala spices: Paprika, cinnamon, garam masala are used in this recipe which helps boost the flavour already provided by the tikka paste. I recommend using at least these spices and for a little extra flavour try adding a teaspoon of cumin and turmeric.

🔪 Step by step instructions

1. First add 2 tablespoon of tikka masala paste and 120ml plain yogurt to a large bowl and mix together well to create a tikka marinade.
2. Slice the chicken breast into chunks and add to the tikka marinade. Alternatively slice or shred leftover or rotisserie chicken and add to the marinade. Stir well to completely coat the chicken. Cover and leave to marinade in the fridge for around 20 minutes. You can marinade for longer (max 2 hours) but don't over marinade as the chicken may start to become a bit mushy.
3. Next heat up a tablespoon of oil in a large pan and add finely chopped onion, garlic and ginger. Gently fry until the onions start to caramelise. 
4. Once the onions are caramelised add the juice of half a lemon, chopped coriander stems, 1 tablespoon of tikka masala paste and the ground spices. Mix together and continue to gently fry on a medium heat allowing the paste and spices to release their flavours.
5. Stir in the passata and ground almonds and bring to a gentle simmer, then remove from the heat to slightly cool.
6. Remove the marinated chicken from the fridge. At this point the chicken can either be added as it is directly to the curry sauce or can be griddle in a pan to brown the marinade. To griddle add the marinated chicken to a sizzlingly hot pan (no oil required). Fry until browned on both sides then remove from the pan into a bowl.
7. Add 2 tablespoon yogurt to the slightly cooled curry sauce and stir in well.
8. Next add the marinated chicken and fresh coriander leaves to the sauce. The marinated chicken can be browned off in the griddle pan first (step 6) or just added straight from the marinating bowl with all the marinade. Stir together well.
9. Bring the curry to a gentle simmer to ensure the chicken is cooked through before serving. If you have added raw marinated chicken directly to the curry simmer for 10 minutes or so until the chicken is cooked.

❓ Frequently asked questions

🍛 Other easy homemade curry recipes

• Thai Red Curry Recipe
• Fish Biryani
• Thai Green Curry Recipe
• Massaman Curry
• Thai Green Prawn Curry
• Quick Chicken and Almond Curry
• Thai Panang Curry
• Sweet Potato and Spinach Curry

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

Print

Chicken Tikka Masala Curry

A mild and fragrant chicken tikka masala curry made with homemade tikka paste, ground spices and fresh herbs. This easy to make tikka masala curry is perfect for a stay at home curry night and a great dish to whip up for a dinner party. Also a fantastic recipe for using up leftover or rotisserie chicken.

Course Dinner, evening meal, main meal

Cuisine Indian

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 4 people

Calories 328kcal

Author By: Debbie Jones

Equipment

• Large mixing bowl (to marinade chicken)
• large pan
• Griddle pan (optional)

Ingredients

For the chicken marinade

• 500 g raw chicken breast or leftover/rotisserie chicken
• 2 tablespoons curry paste homemade or shop bought
• 120 ml plain yogurt

For the curry

• 1 tablespoon olive oil
• 1 Onion finely chopped
• 2 garlic cloves finely chopped or minced
• 2 cm piece of fresh ginger peeled and finely chopped
• ½ lemon juiced
• Handful fresh coriander stems chopped
• 1 tablespoon curry paste homemade or shop bought
• 2 teaspoons garam masala
• 1 teaspoon paprika
• 1 teaspoon cinnamon
• 400 g passata
• 40 g ground almonds
• 2 tablespoons plain yogurt
• Handful fresh coriander leaves

Metric - US Customary

Instructions

• First add 2 tablespoon of tikka masala paste and 120ml plain yogurt to a large bowl and mix together well to create a tikka marinade.
  2 tablespoons curry paste, 120 ml plain yogurt
• Slice the chicken breast into chunks and add to the tikka marinade. Alternatively slice or shred leftover or rotisserie chicken and add to the marinade. Stir well to completely coat the chicken. Cover and leave to marinade in the fridge for around 20 minutes. You can marinade for longer (max 2 hours) but don't over marinade as the chicken may start to become a bit mushy.
  500 g raw chicken breast or leftover/rotisserie chicken
• Next heat up a tablespoon of oil in a large pan and add finely chopped onion, garlic and ginger. Gently fry until the onions start to caramelise.
  1 Onion, 2 garlic cloves, 2 cm piece of fresh ginger
• Once the onions are caramelised add the juice of half a lemon, chopped coriander stems, 1 tablespoon of tikka masala paste and the ground spices. Mix together and continue to gently fry on a medium heat allowing the paste and spices to release their flavours.
  ½ lemon juiced, 1 tablespoon curry paste, 2 teaspoons garam masala, 1 teaspoon paprika, 1 teaspoon cinnamon
• Stir in the passata and ground almonds and bring to a gentle simmer, then remove from the heat to slightly cool.
  400 g passata, 40 g ground almonds
• Remove the marinated chicken from the fridge. At this point the chicken can either be added as it is directly to the curry sauce or can be griddle in a pan to brown the marinade. To griddle add the marinated chicken to a sizzlingly hot pan (no oil required). Fry until browned on both sides then remove from the pan into a bowl.
• Add 2 tablespoon yogurt to the slightly cooled curry sauce and stir in well.
  2 tablespoons plain yogurt
• Next add the marinated chicken and fresh coriander leaves to the sauce. The marinated chicken can be browned off in the griddle pan first (step 6) or just added straight from the marinating bowl with all the marinade. Stir together well.
  Handful fresh coriander leaves
• Bring the curry to a gentle simmer to ensure the chicken is cooked through before serving. If you have added raw marinated chicken directly to the curry simmer for 10 minutes or so until the chicken is cooked.

Notes

Passata: Passata is the best option for a making a smooth tomato based curry sauce. Alternatively use a tin of chopped tomatoes but whiz up in the blender.

Chicken: This recipe uses raw chicken. However, cooked shredded chicken can also be used. This means you could buy a rotisserie chicken or use leftover chicken from a previous meal.

Tikka masala paste: This recipe uses a homemade tikka masala paste, but if you are short on time you can buy a jar of paste.

Ground almonds: This adds a sweetness to the curry without having to add sugar. However, if you prefer, the almonds can be replaced with 2 teaspoon of sugar.

Plain yogurt: Use full fat yogurt to help keep the sauce nice and thick. This adds a creaminess to the sauce. If you want extra creamy sauce then replace with 2 tablespoon of double cream.

Fresh garlic and ginger: Fresh garlic and ginger will give the best flavour for this tikka curry, but a teaspoon of paste or jarred garlic/ginger could be used instead.

Tikka masala spices: Paprika, cinnamon, garam masala are used in this recipe which helps boost the flavour already provided by the tikka paste. I recommend using at least these spices and for a little extra flavour try adding a teaspoon of cumin and turmeric.

Chicken tikka curry: The chicken can be replace with your preferred meat or fish (lamb or cod are good options). Or swap in for veggies (courgette, aubergine, sweet potato) if you want to make a vegetarian tikka masala.

Spicy tikka curry: For an extra kick add in sliced chilli pepper or a few drops of Tabasco or a teaspoon of hot chilli powder.

How to store?
Once made, allow the tikka masala curry to completely cool then transfer to a sealable container and keep in the fridge for 2 days or or in the freezer for up to 3 months. Defrost in the fridge overnight. Reheat in a pan or in the microwave until piping hot throughout.

What to serve with chicken tikka masala?
Serve up with a helping of rice, naan bread, extra coriander leaves and wedges of lemon.

Nutrition

Calories: 328kcal | Carbohydrates: 19g | Protein: 33g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 195mg | Potassium: 1047mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2653IU | Vitamin C: 19mg | Calcium: 127mg | Iron: 3mg

This post was first published in Aug 2016. Updated in Sept 2021 with an improved recipe, new photos, and new step by step instructions and expert tips.

The post Chicken Tikka Masala Curry appeared first on ProperFoodie.

👩🏻‍🍳 Why make this recipe

I love to make my own pastes for all my curries, you just can't beat the sweet and spicy aromas of fresh curry paste hitting the surface of a hot pan. Use this tikka masala curry paste recipe to make a chicken marinade for this amazing chicken tikka masala curry.

Theres also a whole world of pastes to explore once you've mastered making this one (see links below)! I also love to make my own biryani masala marinade for a tasty homemade fish biryani.

🥘 Ingredients

To make a small jar of tikka masala curry paste you will need:

Ingredient notes

Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Fresh ginger: Use fresh ginger if you can get hold of it. If not, a teaspoon of ginger paste, jarred ginger or ground ginger will work just fine.

Fresh garlic: Fresh garlic cloves will give the best flavour for this tikka paste, but a teaspoon of jarred or granulated garlic could be used instead.

Red chilli pepper: The chillies used here will ultimately determine how hot your curry is. So if you like it spicy then use hotter chillies. Use the smaller, thinner finger chillies for extra heat or use the larger red chillies for a milder flavour. If you would prefer no spice at all then just replace the chillies with red bell pepper (capsicum).

Coriander: Coriander is a great flavour in tikka masala paste and so I don't recommend that you substitute or leave it out. This recipe uses both fresh and ground coriander for full flavour and a burst of colour.

Tikka masala spices: Cumin, garam masala and paprika are used in this recipe as the base for this tikka paste. I recommend using at least these spices and for a little extra flavour try adding a teaspoon of cinnamon and turmeric.

🔪 Step by step instructions

1. Place all the ingredients into a small blender.
2. Add just 1 tablespoon of oil to begin with, more can be added as required.
3. Start the blender and blend until the ingredients start to come together into a paste.
4. If the blender has trouble getting going add another half tablespoon of oil of tomato puree. then after this add small amounts of tap water in between blending, until you are happy with the consistency.
5. Once completely blended the paste can be used immediately as a marinade. Mix 2 tablespoons of the tikka masala paste with 120ml of plain yogurt. Then cover raw or leftover cooked chicken with the marinade and leave in the fridge for at least 2 hours. Alternatively you can jar up the paste and keep in the fridge for up to a month.

❓ Frequently asked questions

🍛 Other easy homemade curry pastes

• Thai red curry paste
• Massaman curry paste
• Thai green curry paste
• Thai yellow curry paste

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

Print

Homemade Tikka Masala Paste

Homemade tikka masala paste made with ground spices and fresh herbs. This easy to make tikka curry paste is great to have handy in the fridge, ready for your next impromptu curry night. Its fresh and aromatic and whizzed together in just 10 minutes.

Course paste

Cuisine Indian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 tablespoons

Calories 33kcal

Author By: Debbie Jones

Equipment

• Small blender or smoothie maker
• Small jar for storage

Ingredients

• 2 garlic cloves roughly chopped

• 1 red chilli pepper seeds removed and roughly chopped

• 2 cm piece of fresh ginger peeled and minced
• 2 teaspoon garam masala
• 1 teaspoon hot paprika or paprika
• 1 teaspoon ground coriander
• ½ teaspoon cumin seeds or ground cumin
• 1 tablespoon oil
• 1 tablespoon tomato puree
• 30 g fresh coriander chopped including stems

• Pinch of sea salt

Instructions

• Place all the ingredients into a small blender.
  2 garlic cloves, 1 red chilli pepper, 2 cm piece of fresh ginger, 2 teaspoon garam masala, 1 teaspoon hot paprika, 1 teaspoon ground coriander, ½ teaspoon cumin seeds, 1 tablespoon tomato puree, 30 g fresh coriander, Pinch of sea salt
• Add just 1 tablespoon of oil to begin with, more can be added as required.
  1 tablespoon oil
• Start the blender and blend until the ingredients start to come together into a paste.
• If the blender has trouble getting going add another half tablespoon of oil of tomato puree. Then after this add small amounts of tap water in between blending, until you are happy with the consistency.
• Once completely blended the paste can be used immediately as a marinade. Mix 2 tablespoons of the tikka masala paste with 120ml of plain yogurt. Then cover raw or leftover cooked chicken with the marinade and leave in the fridge for at least 2 hours. Alternatively you can jar up the paste and keep in the fridge for up to a month.

Video

Notes

Scaling this recipe: The ingredients for this recipe will make around 6 tablespoons of tikka paste (one small 110ml jar). To make more just increase the amounts of ingredients.

Consistency of the tikka paste: Make sure to only add small amount of water in between blending (½ a tablespoon at a time) otherwise your paste will be too thin.

Spicy tikka paste: For an extra kick add a few drops of Tabasco or a teaspoon of hot chilli powder.

How to store? Once made, tikka masala paste can be transferred to a jar and kept in the fridge for up to a month or in the freezer for up to 3 months.

How to use tikka masala paste? I like to mix this tikka paste with plain yogurt to create a beautiful marinade for sliced chicken breasts. The marinaded chicken can then be used in this tasty chicken tikka masala curry. But of course you could use any meat or fish. Also use as a marinade for vegetables to make a vegetarian curry. Or if you don't have time to make a paste, check out my quick chicken and almond curry.

Can you buy tikka masala paste? If you prefer you can just buy a jar of paste from the supermarket. Sometimes a jar of paste and a packet of microwave rice are just the ticket on a busy weekday night. That said, if I have the time and where-with-all to get out my blender and chop up a few ingredients, then I most certainly will. Not only does homemade curry paste taste amazing but the fragrant aromas that fill the kitchen are just too good to miss.

Is there a difference between tikka and tikka masala? Tikka usually means pieces of marinated meat cooked in a tandoor or grilled. Tikka masala uses the marinated meat in a curry sauce.

Nutrition

Serving: 1tablespoon | Calories: 33kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 69mg | Potassium: 82mg | Fiber: 1g | Sugar: 1g | Vitamin A: 589IU | Vitamin C: 13mg | Calcium: 11mg | Iron: 1mg

This post was first published in Aug 2016. Updated in Sept 2021 with an improved photos, and new step by step instructions and expert tips.

The post Homemade Tikka Masala Paste appeared first on ProperFoodie.

👩🏻‍🍳 Why make this recipe

Not only is leek and potato soup tasty and comforting but its also a really nutritious recipe and perfect for refuelling on a cold day. Potatoes are a starchy carbohydrate and a great source of calcium, Iron and B vitamins. With the skins on, potatoes also provide a good source of fibre. So to boost the fibre and the texture of this recipe, give your tatties a good wash and leave the skins on!

This warming, full flavoured, healthy potato soup also contains 1 portion of your 5 a day, from the onions, celery and leeks. Plus, each serving of soup comes in at under 300kcal, meaning that theres plenty of room left for a nice chunk of crusty bread on the side. For a soup without potatoes that still contains plenty of nutrients try my rustic, traditional Tuscan ribollita soup. 

🔪 Step by step instructions

1. Place a large pan on a medium heat and melt 30g of butter. Add the chopped onions and celery and gently fry until the onions are soft.
2. Add the chopped leeks and potatoes to the pan and stir in well.
3. Next pour in the vegetable stock and bring to a gentle simmer
4. Place on a lid and simmer for 20 minutes or until the potatoes are soft.
5. When the potatoes are fully cooked, thoroughly blend the soup until smooth. Do this by either transferring the soup to a blender or use a hand blender directly in the pan. If you would prefer a chunky soup then only blend half and then mix with the unblended half. 
6. Have extra water ready to add if you want to thin the consistency of your soup. I usually thin mine down to the point where it lightly coats the back of a spoon. When you're happy with the consistency, taste the soup and add salt if needed.
7. For extra creamy soup stir in 2 tablespoon of double cream (optional).
8. Serve the soup in bowls and if you like top with extra cream and chopped chives.

🥔 How can I get more potatoes into my diet?

Potatoes are so versatile and they are great served up with most things.  Like roast potatoes or mashed potatoes with your roast chicken or roast beef dinner on a Sunday. Or if you just want an easy side to go with your mid week meals try these garlic, herb foil pack potatoes. Other potato soups that are just as satisfying as leek and potato on a cold day are celeriac and potato soup or creamy clam chowder.  Or for a meal thats a little more substantial why not try my super affordable Frozen Salmon and potato traybake? Or salmon and mackerel fishcakes.

If you want something a little more indulgent then add potatoes to a pie: fish pie, minted lamb pie, cottage pie or shepherds pie. 

🍵 Other soup recipes you might like:

• Tuscan Ribollita Soup
• Cauliflower soup
• Pea and Ham Soup
• Hungarian mushroom soup
• Clam chowder
• Roast Pumpkin Soup
• Mulligatawny chicken and wild rice soup
• Celery, apple and blue cheese soup

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Leek and potato soup

Leek and potato soup or vichyssoise soup is a classic dish that is really easy to make in just 30 minutes. This comforting soup is great for using up leftovers, has an amazing full on flavour and as a bonus its super healthy as its packed full of nutrients. Made with everyday ingredients, its affordable, tasty and a great recipe for batch cooking and stocking up the freezer.

Course main meal, starter, starter or main

Cuisine British, French

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Calories 248kcal

Author By: Debbie Jones

Equipment

• large pan
• Blender or hand blender

Ingredients

• 30 g Butter
• 1 Onion finely chopped 125g
• 2 celery sticks chopped 100g
• 2 medium leeks chopped 200
• 3 large potatoes peeled and cubed 600g
• 500 ml vegetable stock Plus extra water if required
• Pinch of salt
• 2 tablespoon double cream Optional
• Chopped chives and extra cream to serve Optional

Metric - US Customary

Instructions

• Place a large pan on a medium heat and melt 30g of butter. Add the chopped onions and celery and gently fry until the onions are soft.
  30 g Butter, 1 Onion finely chopped, 2 celery sticks chopped
• Add the chopped leeks and potatoes to the pan and stir in well.
  2 medium leeks chopped, 3 large potatoes peeled and cubed
• Next pour in the vegetable stock and bring to a gentle simmer
  500 ml vegetable stock
• Place on a lid and simmer for 20 minutes or until the potatoes are soft.
• When the potatoes are fully cooked, thoroughly blend the soup until smooth. Do this by either transferring the soup to a blender or use a hand blender directly in the pan. If you would prefer a chunky soup then only blend half and then mix with the unblended half.
• Have extra water ready to add if you want to thin the consistency of your soup. I usually thin mine down to the point where it lightly coats the back of a spoon. When you're happy with the consistency, taste the soup and add salt if needed.
  Pinch of salt
• For extra creamy soup stir in 2 tablespoon of double cream (optional).
  2 tablespoon double cream
• Serve the soup in bowls and if you like top with extra cream and chopped chives.
  Chopped chives and extra cream to serve

Video

Notes

Butter: Use butter for a richer flavour, but if you prefer you can substitute with a tablespoon of oil.

Leeks: The best part of the leek to use for soup is the white and light green parts. The darker green parts toward the top of the plant tend to be a bit tough and fibrous - not great if your wanting to make a soup! before chopping leeks make sure the insides are clean. To do this slice the leek in half length ways to reveal all the layers inside. Then carefully run each half under the cold water tap to wash aways any bits of dirt caught between the layers. 

Potatoes: For a creamy soup opt for a fluffy potato such as Maris Piper or King Edward. If you want a chunky soup then use waxy potatoes (Charlotte), which will hold together better. 

Celery: Celery adds a wonderful flavour alongside the onion, however, the soup won't be ruined of you prefer not to add celery. Vegetable stock: Use good quality vegetable stock.

Double cream and chives: these are a serving suggestion and completely optional. If you decide to use the cream, add a bit at a time and taste until you are happy.

How do you make a chunky leek and potato soup? To make a chunky soup instead of smooth, only blend half of the soup and then mix back into the unblended half.

How do you make potato soup thicker? As potatoes are starchy its usual for this type of soup to be too thick rather than too thin. The addition of extra stock or water will help to thin it out. However, if you add too much water you may end up with soup that is too thin. To avoid this add any extra water or stock a bit at a time and stir in well before adding more. 
If your soup is too thin you can thicken it back up by gently heating and gradually reducing down.

How to store? Leek and potato soup will keep well in the fridge for up to 3 days. If you are adding cream, check that this has a good date on it and will keep for the 3 days. Alternatively only add the cream when you are ready to eat the soup. Alternatively freeze for up to 3 months. Defrost thoroughly before reheating. As potatoes are super starchy make sure you stir the soup continually during reheating or the potato may stick to the bottom of the pan and burn.

What to serve with leek and potato soup? Leek and potato soup is best served up with a crunchy piece of buttered bread or soft, white homemade bread rolls.

What is Vichyssoise? The french name for leek and potato soup is Vichyssoise soup. Vichyssoise is slightly different to this recipe as its usually a fully blended soup thats served cold. 

Nutrition

Serving: 350ml | Calories: 248kcal | Carbohydrates: 39g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 645mg | Potassium: 840mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1513IU | Vitamin C: 39mg | Calcium: 71mg | Iron: 2mg

This post was first published in Jan 2020. Updated in Sept 2021 with improved photos, and new step by step instructions and expert tips.

The post Leek and Potato Soup appeared first on ProperFoodie.

This easy cauliflower cheese recipe is a full flavoured side dish with a creamy cheese sauce made from scratch and baked to perfection. The sauce takes just 5 minutes to whip together and is made in the traditional way with a roux mix (butter and flour). This is one of my favourite side dishes to serve up with any meal, and its particularly good with a Sunday roast.

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👩🏻‍🍳 Why make this recipe

This easy cauliflower cheese recipe is one of those side dish heros that will always go well with any other main dish. Whether your cooking up a joint for a roast beef dinner or lovingly basting your Sunday Roast Chicken, this delicious recipe will not let you down.

Its also great served up along side steak and ale pie or other classic roast dinner favourites like roast potatoes, mash potatoes, foil pack potatoes, green bean almondine and Yorkshire pudding. 

🥘 Ingredients

To make cauliflower cheese you will need:

Ingredient notes

Flour: Use plain or all purpose flour.

Butter: Butter is required to form the roux, which is the base of the sauce.

Cheese: The simplest cheese sauce uses cheddar and here I have used a medium cheddar. However, you could substitute with other types of cheese for a variety of flavours. Try with red leicester, mozzarella or a blue cheese if you like strong flavours.

Cauliflower: For variations on this dish substitute the cauliflower for broccoli or leeks.

Parsley and black pepper: Optional

🔪 Step by step instructions

1. Start by making the roux. To make the roux place a small milk pan on a medium heat and add 20g of butter. When the butter has melted, stir in 30g plain flour to form a paste - this paste is the roux.
2. The next step is to turn the roux into a white sauce (or bechamel sauce). To do this gradually add 350ml of semi skimmed milk to the roux whilst continuing to heat and stir.
3. Once all the milk has been added, you are left with a silky smooth white sauce. Turn the pan down to a low heat and add 50g of grated cheese. Stir in until fully melted into the sauce.
4. Next, spread cauliflower florets across the base of an 8 inch, shallow ovenproof dish. Pour over the cheese sauce ensuring all the cauliflower is covered.
5. Top with a scattering of extra grated cheese and some black pepper.
6. Then bake at 180 degrees C for 15 minutes. Remove from the oven and check if the cauliflower is cooked and soft enough by skewering with a knife. If not return, to the oven for a further 5 minutes.
7. Once cooked, if the top isn't as golden brown as you would like it, place under the grill on a high heat for a couple of minutes or until you are happy with the colour.

💭 Expert tips

• Preventing a lumpy cheese sauce: When adding the milk to the roux (paste) it is essential to stir continuously. Stopping stirring will cause lumps to form and no amount of stirring after this will get rid of them. You can also remove the pan from the heat as you need to if you feel its getting too hot or if you can't stir fast enough to stop lumps forming.
• Preventing a skin forming on the sauce: When the sauce has been made and is removed from the heat it will immediately start to cool. During this process a skin will start to form on top of the sauce. This may happen before you get chance to pour it over the cauliflower. To prevent this, place a piece of cling film directly onto the surface of the sauce as soon as you take it off the heat. When you are ready to use, remove the cling film and use a spoon to scrape any sauce off the cling film and back into the pan.
• Variations: Try this cheese sauce over broccoli or leeks or use it to make macaroni cheese. For something a little different why not have a go at sprouts in cheese sauce.

❓ Frequently asked questions

Other cauliflower recipes

• Cauliflower Soup
• Roasted Cauliflower salad
• Tuna steak recipe (with roast cauliflower)

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Cauliflower Cheese

This easy cauliflower cheese recipe is a full flavoured side dish with a creamy cheese sauce made from scratch and baked to perfection. The sauce takes just 5 minutes to whip together and is made in the traditional way with a roux mix (butter and flour). This is one of my favourite side dishes to serve up with any meal, and its particularly good with a Sunday roast.

Course side, Side Dish, sunday roast

Cuisine British

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Calories 225kcal

Author By: Debbie Jones

Equipment

• Small milk pan for the cheese sauce
• 8 inch, shallow ovenproof dish

Ingredients

• 20 g Butter
• 30 g Plain flour
• 350 ml Semi skimmed milk
• 50 g Cheddar grated
• 1 medium cauliflower leaves removed and cut into florets (600g)

For the topping

• 30 g Cheddar grated
• Black pepper
• Freshly chopped parsley

Metric - US Customary

Instructions

• Start by making the roux. To make the roux place a small milk pan on a medium heat and add 20g of butter. When the butter has melted, stir in 30g plain flour to form a paste - this paste is the roux.
• The next step is to turn the roux into a white sauce (or bechamel sauce). To do this gradually add 350ml of semi skimmed milk to the roux whilst continuing to heat and stir.
• Once all the milk has been added, you are left with a silky smooth white sauce. Turn the pan down to a low heat and add 50g of grated cheese. Stir in until fully melted into the sauce.
• Next, spread cauliflower florets across the base of an 8 inch, shallow ovenproof dish. Pour over the cheese sauce ensuring all the cauliflower is covered.
• Top with a scattering of extra grated cheese and some black pepper.
• Then bake at 180 degrees C for 15 minutes. Remove from the oven and check if the cauliflower is cooked and soft enough by skewering with a knife. If not return, to the oven for a further 5 minutes.
• Once cooked, if the top isn't as golden brown as you would like it, place under the grill on a high heat for a couple of minutes or until you are happy with the colour.

Video

Notes

Flour: Use plain or all purpose flour.

Butter: Butter is required to form the roux, which is the base of the sauce.

Cheese: The simplest cheese sauce uses cheddar and here I have used a medium cheddar. However, you could substitute with other types of cheese for a variety of flavours. Try with red leicester, mozzarella or a blue cheese if you like strong flavours.

Parsley and black pepper: Optional

Variations: Try this cheese sauce over broccoli or leeks or use it to make macaroni cheese. For something a little different why not have a go at sprouts in cheese sauce.

Preventing a lumpy cheese sauce: When adding the milk to the roux (paste) it is essential to stir continuously. Stopping stirring will cause lumps to form and no amount of stirring after this will get rid of them. You can also remove the pan from the heat as you need to if you feel its getting too hot or if you can't stir fast enough to stop lumps forming.

Preventing a skin forming on the sauce: When the sauce has been made and is removed from the heat it will immediately start to cool. During this process a skin will start to form on top of the sauce. This may happen before you get chance to pour it over the cauliflower. To prevent this, place a piece of cling film directly onto the surface of the sauce as soon as you take it off the heat. When you are ready to use, remove the cling film and use a spoon to scrape any sauce off the cling film and back into the pan.

Why is my cauliflower cheese watery?: Cauliflower cheese can go watery if the cauliflower is overcooked. Overcooked cauliflower releases water, which will seep into the rest of the dish. So even if your sauce was thick when it went in the oven, if its in there too long, the water from the cauliflower will cause it to go watery. I would advise to not bake for longer than 20-25 minutes. If by this point its not quite brown enough on top, remove from the oven and place under the grill on high for 1-2 minutes.

Nutrition

Serving: 272g | Calories: 225kcal | Carbohydrates: 18g | Protein: 12g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 246mg | Potassium: 583mg | Fiber: 3g | Sugar: 7g | Vitamin A: 415IU | Vitamin C: 72mg | Calcium: 282mg | Iron: 1mg

This post was first published in January 2020. Updated in January 2021 with new ingredients photo, step-by-step photos and recipe tips.

The post Cauliflower Cheese appeared first on ProperFoodie.

👩🏻‍🍳 Why make this recipe

Italian Pasta salad is one of those recipes that literally has everything going for it. Its easy to make, easy to store, great for meal prep and really useful for using up any leftovers.

The best thing about pasta salad is the variety of ingredients that can be used; from different types of pasta to numerous different fruits, vegetable and cheeses. Also, as its a cold dish, its easy to store in the fridge keeping everything lovely and fresh and crisp.

🥘 Ingredients

To make a large bowl of Italian pasta salad at home you will need:

Ingredient notes

Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Pasta: This recipe uses wholegrain fusilli, but any type of small pasta will work well.

Tomatoes: Use fresh, vine ripened tomatoes. For an extra vibrant salad look for different colours of tomatoes (heritage/heirloom).

Mozzarella: A soft Italian cheese is essential for making this Italian pasta salad. Use small pearls of mozzarella or alternatively tear up a larger ball. Burrata is also a great option. Look for vegetarian alternatives if you are making a vegetarian salad.

Pecorino cheese: This is optional and can also be substituted with parmesan. Look for vegetarian alternatives if you are making a vegetarian salad.

Fresh basil and parsley: Fresh herbs are just the best taste in salads and I highly recommend using fresh basil at the very least. Especially in this Italian salad as it pairs perfectly with the tomatoes and mozzarella

Cannellini Beans: Beans are an optional extra and are used here to bulk out the salad and boost the protein content without adding meat.

❓ Frequently asked questions

🥗 Other delicious salad recipes

• Vietnamese Style Beef salad
• Roasted Cauliflower Salad
• Mango Avocado Salad
• Chicken Satay and Quinoa Salad
• Chicken Fajita Salad

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Italian Pasta Salad

A fresh and vibrant Italian pasta salad made with wholegrain pasta, juicy tomatoes and creamy mozzarella. This nutritious and full flavoured pasta salad is perfect for dishing out at lunches or parties and is great as an on the go snack or working lunch. Make this Italian Pasta salad recipe in just 15 minutes and enjoy topped with fresh basil and a homemade Italian dressing.

Course Dinner, lunch, party food

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 people

Calories 450kcal

Author By: Debbie Jones

Equipment

• Large pan to cook pasta
• Large mixing bowl for the pasta salad
• Small bowl to make the dressing

Ingredients

For the Pasta Salad

• 250 g Wholewheat fusilli pasta dried uncooked
• 500 g heritage and/or baby tomatoes roughly chopped
• 100 g cucumber chopped into small cubes
• 80 g Red bell pepper chopped into small cubes
• 60 g Black olives halved
• 100 g Mozzarella pearls or large ball torn up
• Handful of basil leaves roughly torn
• Handful of fresh parsley finely chopped
• Half tin of cannellini beans optional

For the Italian Dressing

• 2 tablespoon extra virgin olive oil
• 1 tablespoon apple cider vinegar or any alternative cider vinegar
• 1 teaspoon Honey
• 1 teaspoon Wholegrain mustard
• ½ a lemon
 juiced
• 1 teaspoon Italian seasoning

Toppings

• 25 g Freshly grated pecorino cheese or alternative hard cheese
• Extra basil leaves

Metric - US Customary

Instructions

• Cook the pasta in boiling water for 10 minutes until al dente (or according to packet instructions). Place the cooked pasta and pasta salad ingredients in a large mixing bowl and toss together well.
  250 g Wholewheat fusilli pasta dried, 500 g heritage and/or baby tomatoes roughly chopped, 100 g cucumber chopped into small cubes, 80 g Red bell pepper chopped into small cubes, 60 g Black olives halved, 100 g Mozzarella pearls or large ball torn up, Handful of basil leaves roughly torn, Handful of fresh parsley finely chopped, Half tin of cannellini beans
• In a small bowl mix together olive oil, apple cider vinegar, honey, wholegrain mustard, lemon juice and Italian seasoning.
  2 tablespoon extra virgin olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon Honey, 1 teaspoon Wholegrain mustard, ½ a lemon
 juiced, 1 teaspoon Italian seasoning
• Pour the dressing over the pasta salad and mix in.
• Top with freshly grated pecorino and basil leaves.
  25 g Freshly grated pecorino cheese, Extra basil leaves

Video

Notes

How to store? Pasta salad will last 3 to 4 days if covered with a sealable lid or cling film and kept in the fridge. This recipe a great option for meal prep and will easily provide meals for 3 or 4 days.

How to you stop cooked pasta from sticking together? To ensure the pasta doesn't stick together make sure the cooking water is boiling and stir the pasta well as soon as its placed into the water. After cooking rinse under cold water. If you aren't using the pasta right away it may eventually start to stick together. All you need to do is rinse the pasta under cold water again and toss until the pieces separate.

Can this recipe be made in advance? Yes pasta salad can be made up to 3 days in advance then covered and stored in the fridge until ready to serve.

Pasta: This recipe uses wholegrain fusilli, but any type of small pasta will work well.

Tomatoes: Use fresh, vine ripened tomatoes.

Mozzarella: A soft Italian cheese is essential for making this Italian pasta salad. Use small pearls of mozzarella or alternatively tear up a larger ball. Burrata is also a great option. Look for vegetarian alternatives if you are making a vegetarian salad.

Pecorino cheese: This is optional and can also be substituted with parmesan. Look for vegetarian alternatives if you are making a vegetarian salad.

Fresh basil and parsley: Fresh herbs are just the best taste in salads and I highly recommend using fresh basil at the very least. Especially in this Italian salad as it pairs perfectly with the tomatoes and mozzarella.

Cannellini Beans: Beans are an optional extra and are used here to bulk out the salad and boost the protein content without adding meat.

Tips:

• For extra colour use green, red, orange and yellow tomatoes. Heritage or heirloom tomatoes are usually the best option.
• Make sure the cooked pasta is fully cooled before adding to the salad. To do this, drain into a sieve then rinse in cold water until the pasta is cold to the touch. There are 2 reasons for doing this. Firstly, to stop the cooking process and ensure the pasta doesn't go soggy. Secondly, to make sure that the rest of the ingredients stay crisp and fresh.
• If you are cooking pasta for a warm dish, then it is not necessary to rinse the pasta. Instead add straight to the sauce like in this salmon pasta recipe or this salmon and prawn linguine.

Nutrition

Serving: 296g | Calories: 450kcal | Carbohydrates: 61g | Protein: 19g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 16mg | Sodium: 417mg | Potassium: 553mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2061IU | Vitamin C: 63mg | Calcium: 250mg | Iron: 5mg

This post was first published in Aug 2019. Updated in Sept 2021 with an improved photos, and new step by step instructions and expert tips.

The post Italian Pasta Salad appeared first on ProperFoodie.

🥘 Ingredients

To make Mexican chilli con carne at home you will need:

Ingredient notes

Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Cannellini beans: cannellini beans have a soft texture and a light colour. But these can be replaced with the usual kidney bean if you prefer.

Bell pepper and celery: The bell pepper and celery are used in this recipe to add extra flavour and a more chunky texture, but again if you prefer you can leave these out.

Cocoa powder and Worcestershire sauce: To make this dish extra special I use Cocoa powder and Worcestershire sauce as my 'secret chilli ingredients'. Both add a rich flavour to the sauce which cuts through the sweet tomatoes and smokey spices. However, both of these are optional and if you prefer you can just leave them out.

📖 Recipe

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Mexican Chilli Con Carne Recipe (with cannellini beans)

This Mexican Chilli con carne recipe uses smoked paprika, ground cumin, chilli powder and tomatoes for the base of the sauce. These ingredients are combined and left to simmer gently for few hours reducing down and infusing to create a wonderfully rich and smokey sauce.

Course Dinner, Main Course

Cuisine Mexican

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 4 people

Calories 492kcal

Author By: Debbie Jones

Ingredients

• ½ tablespoon Olive oil
• 1 Onion finely chopped (200g)
• 2 Garlic cloves finely chopped or minced
• 2 celery sticks roughly chopped (120g)
• 500 g mince meat ground meat
• 1 teaspoon Smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon Hot chilli powder
• 1 red chilli pepper deseeded and finely chopped (20g)
• 2 tins chopped tomatoes
• 200 g baby tomatoes halved
• 2 tablespoon tomato puree
• 1 beef stock cube
• 1 red bell pepper deseeded and diced (130g)
• 1 tablespoon Cocoa powder optional
• 2 tablespoon Worcestershire sauce Lea and Perins (optional)
• 1 tin of cannellini beans drained and rinsed
• Handful of fresh coriander
• Soured cream and extra sliced chillies to serve

Metric - US Customary

Instructions

• Pre heat oven to 160°C/320°F. Place a large wok or frying pan on medium heat. Add the olive oil, onion, minced garlic cloves and 2 roughly chopped celery sticks. Stir fry until the onions and celery are soft.
  ½ tablespoon Olive oil, 1 Onion, 2 Garlic cloves, 2 celery sticks
• Next add the mince meat to the pan and roughly break up with a wooden spoon.
  500 g mince meat
• As the meat starts to cook add smoked paprika, ground cumin, hot chilli powder and 1 finely chopped red chilli pepper.
  1 teaspoon Smoked paprika, 1 teaspoon ground cumin, 1 teaspoon Hot chilli powder, 1 red chilli pepper
• Stir the spices into the meat and continue to cook until brown all over.
• Next add the tinned tomatoes, baby tomatoes, tomato puree and 1 beef stock cube dissolved in a small amount of boiling water.
  2 tins chopped tomatoes, 200 g baby tomatoes, 2 tablespoon tomato puree, 1 beef stock cube
• Stir well to combine all the ingredients then bring to a simmer and allow to cook gently for 5 minutes.
• Then add the chopped red bell pepper, 1 tablespoon cocoa powder, and 2 tablespoon Worcestershire sauce.
  1 red bell pepper, 1 tablespoon Cocoa powder, 2 tablespoon Worcestershire sauce
• Next add 1 tin of cannellini beans, drained and rinsed. Mix together well and then cover with a lid or tin foil.
  1 tin of cannellini beans
• Place in the centre of a preheated oven and cook at 160°C/320°F for 2 hours. Check and stir half way through. Alternatively transfer to a slow cooker and cook on medium for 6-7 hours.
• Once cooked remove from the oven. Stir through some freshly chopped coriander and serve in bowls with rice, fresh chillies and soured cream.
  Handful of fresh coriander, Soured cream and extra sliced chillies to serve

Video

Notes

Serving suggestions: Rice, fresh chillies, tobacco sauce, tortilla chips, avocado, guacamole, soured cream, grated cheese and fresh coriander.

Can you freeze this recipe? Once cooked allow to fully cool then transfer to sealable containers and freeze for up 3 months. To defrost leave on the side overnight or in the fridge for 24 hours.

Can you reheat cooked chilli? If the chilli has been cooled and then stored correctly (freezer for up to 3 months or fridge for up to 3 days) then it can be reheated. Reheat in the microwave or in a large pan on the stove until piping hot.

What can I use instead of kidney beans? Usually kidney beans are added to chilli - however, any bean will do. In this recipe I’ve used cannellini beans as I prefer the texture and colour.

Expert tips:

• Use 2 chilli peppers or 2 teaspoon of hot chilli powder if you like your chilli super spicy
• Instead of dissolving the stock cube in boiling water, try crumbling directly into the chilli so as not to water down the dish.
• If you are short on time you can simmer the chilli on the stove for an hour or so instead of in the oven or slow cooker. However, for best results always cook in the oven.

Nutrition

Serving: 584g | Calories: 492kcal | Carbohydrates: 114g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 1170mg | Potassium: 427mg | Fiber: 9g | Sugar: 90g | Vitamin A: 1914IU | Vitamin C: 66mg | Calcium: 75mg | Iron: 3mg

This post was first published in Jun 2017. Updated in Aug 2021 with an improved recipe and photos, and new step by step instructions and expert tips.

The post Mexican Chilli Con Carne (with cannellini beans) appeared first on ProperFoodie.

Homemade pesto recipe made with fresh basil leaves, pine nuts and grated parmesan. Freshly made in just 5 minutes and bursting with aromatic flavours and an intense green colour. This is pesto at its best!

Find out how to make and store this vibrant pesto recipe so you always have a jar ready to go in the fridge.

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🥘 Ingredients

To make basil pesto at home you will need:

Ingredient notes

Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Pine nuts: Pine nuts are the best option for this recipe but if you can't get hold of any a good substitute would be cashew nuts or pecans. Walnut pesto is also an option.

Parmesan: For a vegetarian version replace parmesan with vegetarian cheese.

📖 Recipe

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Basil Pesto Recipe

Homemade pesto recipe made with fresh basil leaves, pine nuts and grated parmesan. Freshly made in just 5 minutes and bursting with aromatic flavours and an intense green colour. This is pesto at its best!

Course Appetizer, condiment, dip, party food, paste, sauce, Side Dish, Snack

Cuisine Italian

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 6 people

Calories 217kcal

Author By: Debbie Jones

Equipment

• Small blender or food processor
• Grater

Ingredients

• 1 garlic clove peeled and roughly chopped
• 75 g fresh basil leaves
• 30 g pine nuts
• Pinch sea salt
• 100 ml olive oil
• 50 g parmesan grated

Metric - US Customary

Instructions

• Place the basil leaves, garlic clove, pine nuts and salt into a blender or food processor. Add just half of the oil.
  1 garlic clove, 75 g fresh basil leaves, 30 g pine nuts, Pinch sea salt, 100 ml olive oil
• Pulse into a paste adding more oil if needed.
• Grate the parmesan and stir in a bit at a time until you are happy with the taste and texture.
  50 g parmesan
• Taste and add more salt, parmesan or oil depending on the taste and consistency you are after.

Notes

How to store? Transfer the pesto to a sealable jar or container. Store in the fridge for up to 2 weeks or freeze for up to 3 months. To defrost leave on the side overnight. If freezing I recommend freezing small amounts in small containers so you can defrost as much or as little as you need.

What to serve with basil pesto? This pesto is great stirred through pasta, rice, couscous, quinoa or any other kind of grain. I also love to use it as a topping on ravioli, roasted sweet potato, chargrilled veggies and pan fried chicken or fish. 

For something a little different try basil pesto on a pizza base, over tomato and mozzarella salad or layer into a vegetable lasagna or aubergine parmigiana.

Pine nuts: Pine nuts are the best option for this recipe but if you can't get hold of any a good substitute would be cashew nuts or pecans. Walnut pesto is also an option.

Parmesan: For a vegetarian version replace parmesan with vegetarian cheese. Tips: Only add half of the oil to begin with. Blend and then check the consistency before adding more oil if needed. Grate the parmesan separately then stir in to the blended pesto. This improves the texture and gives more control over the taste and amount of parmesan

Tips:

• Only add half of the oil to begin with. Blend and then check the consistency before adding more oil if needed.
• Grate the parmesan separately then stir in to the blended pesto. This improves the texture and gives more control over the taste and amount of parmesan

Nutrition

Calories: 217kcal | Carbohydrates: 1g | Protein: 4g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 6mg | Sodium: 135mg | Potassium: 77mg | Fiber: 1g | Sugar: 1g | Vitamin A: 726IU | Vitamin C: 2mg | Calcium: 123mg | Iron: 1mg