ALOO GHOBI

One of the most easiest and iconic of all the Indian dishes...

Veggie & Vegan too...

Hello

The tastiest Indian vegetable dish in the world! Very easy, filling and "cheap" for the month of the tax return! Perfect for your little cook to help and chop the onions on the onion chopper that I mention in January's newsletter.

Double up the ingredients to make it last a few meals - can be kept covered, in a fridge for up to 4 days or frozen in portions. Eat without cutlery but with a chapati or tortilla wrap with slices of cucumber and full fat plain yoghurt.

Ingredients:

2 tbsp spoon vegetable oil

1 tsp cumin seeds

1 large onion, peeled and cut into small pieces

1 bunch fresh coriander, separated into stalks and leaves and roughly chopped

½ tsp turmeric

1 tsp salt

2 tsp garam masala

Fresh ginger, peeled and grated – 2 inch

Fresh garlic, chopped – 6 cloves garlic

1 can (400g ) tomatoes

1/2 tsp sugar

3 large potatoes cut into even pieces (eg Maris Piper potato - skins can be peeled or left on)

1 large cauliflower, leaves removed and cut into chunks not too much bigger than pots

Squeeze of lemon juice

You can add 1-2 green chilis in for a more spicy taste after the garam masala. Wash and cut off the ends and chop into small pieces.

1. Heat vegetable oil in a large saucepan.

2. Add teaspoon of cumin seeds to the oil for a few minutes. Cook until they pop - be careful not to burn.

3. Reduce heat – add in onions until they become creamy, golden, and translucent.

4. Add chopped coriander stalks, turmeric and salt. Add garam masala and stir.

5. Add ginger and garlic; mix thoroughly. Cook without letting onions go brown.

6. Lower heat and add in tomatoes and sugar (you can use fresh tomatoes if you wish)

7. Add potatoes – coat with the curry sauce and simmer for 10 minutes

8. Add cauliflower to the sauce plus some water (ensuring that the mixture doesn't stick to the saucepan) and coat with curry sauce

9. Cover and allow to simmer for further 10 mins.

10. Add in lemon juice, sprinkle with chopped coriander leaves on top of the curry.

11. Turn off the heat, cover and leave for as long as possible before serving.

Make sure you cook the cauliflower just right so its not mushy! Cut the pieces bigger than the potatoes so cook at the right time!

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NO-BAKE BISCOFF CHEESECAKE

A rich, creamy, caramelly cheesecake and only takes 10 minutes to cook!

Hello

For a little indulgence - a stylish pud which is super quick to make and will be demolished in 1 sitting! We can't get enough of this Biscoff Cheesecake which can be decorated with a crushed dime bar/crunchie/broken pieces of chocolate or Biscoff biscuits along with our favourite edible gold spray that we featured in last months newsletter!

Eat with a dash of single cream!

Ingredients:

300g of Biscoff/Lotus biscuits

100g of melted butter

500g full fat cream cheese

50g icing sugar (sieved)

1tsp vanilla extract

100-120g of Biscoff spread - depending on sweetness

300ml double cream

You can use mascarpone if you do not have enough cream cheese and some crème fraiche for some of the cream to make it a little lighter. You can replace half of the Biscoff biscuits with any digestives/oaties if you wanted a less rich caramel flavour.

1. Crush the biscuits either in a bag with a rolling pin or in a food processor and mix with the melted butter.

2. Press down firmly in a 20cm deep round tin (greased) and put into the freezer.

3. Mix together the cream cheese, vanilla and icing sugar.

4. You can either add the Biscoff spread to this mixture OR you can add it later!

5. Mix the double cream and fold into the cream mixture.

6. Take out the biscuit base from the freezer and if you didnt mix in the Biscoff spread - spread half of this mixture on the base and then put dollops of the Biscoff spread all around it and then add the rest of the mixture.

7. If you did add the Biscoff base just put all the mixture onto the base.

8. Decorate as you wish and keep in the fridge until ready to serve.

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SPICY SWEET POTATO SOUP

A rich Autumnal soup made of sweet potato and carrots with ginger and a touch of spice!

Hello

And welcome to the first of my recipes! For those of you who have found this recipe through my first Mix & Munch Newsletter or just stumbled across this page - I hope you enjoy this delicious soup! My favourite winter soup in fact! We eat it so frequently I know the recipe off by heart in 3 simple steps and by making it nearly every week during the winter ensures that we are all eating enough veg as I rarely feel like eating fruit as a snack in the cold winter months. The ginger keeps colds at bay and the chilli a warming addition.

Eat with fresh crusty bread, some extra mature cheddar cheese and home-made apple chutney!

Ingredients:

2 tbsp olive oil

2 onions (chopped)

1 clove garlic (crushed)

3 cm piece of ginger (peeled and roughly chopped). If you have no fresh ginger you can use 1-1 1/2 tsp of ground ginger depending on taste!

1 red chilli (chopped and optional)

500g carrots (chopped - peel if wish)

2 large sweet potatoes (peeled and chopped)

3 sticks of celery (chopped)

1 stock cube (veggie or chicken) dissolved in 2 litres of water

Salt & Pepper

Fresh Coriander (or dry if you have no fresh)

Remember ingredients can be roughly chopped as we are blending this at the end! And another top tip - you can store herbs in a fridge in a glass of water to keep longer or in ice cubes in the freezer. We store our chillies in the freezer too!

1. Heat the oil in a large saucepan over a low heat and add in the onions, garlic, ginger and chilli (if using) cover the pan until soft.

2. Add the carrots, sweet potato and celery

3. Dissolve the stock cube in the hot water and add to the veggies. Season with salt and pepper and cook for around 20 minutes at a medium heat until the carrots and sweet potato are soft.

4. Add more water in gradually depending on the thickness of the soup you want!

5. Blend with a blender!

6. Serve with coriander or a dash of single cream

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