Moroccan Cauliflower Soup

 Moroccan Cauliflower Soup

1 kilo cauliflower (frozen is fine)

1 onion, finely chopped

1.2 litre vegetable stock

2 teaspoons Harissa paste

Salt & Black pepper to taste

So simple you really don't need instructions!

• Place cauliflower & onion into large saucepan along with stock.
• Bring to boil and give time for cauliflower to cook.
• Next add Harissa paste and allow 5 minutes simmer.
• Remove from heat and blitz/food process.
• Season to taste.

Spiced Pork

Spiced Pork

Marinade Ingredients
1 bottled red pepper
2 tbsp lemon juice
2 red chillies
½ tsp ground cumin
½ tsp ground coriander
2 garlic cloves

1 pork tenderloin or boned out pork joint all visible fat removed.


Method
Blitz together the marinade ingredients until you have a smooth paste.
Place the pork into a large plastic bag, cover with the marinade and rub well in, seal the bag and leave to marinade at least  overnight.
Preheat oven 200C/400F/Gas 5
Put the pork onto a rack on a baking sheet covered with foil and roast in the oven for 20-30 minutes (for loin), until it is cooked through. Lovely served with a spiced rice and veggies or cold with a salad. A minted yogurt sauce is great served with it for those not so keen on the heat!

Cinammon Chicken Bake

Cinammon Chicken Bake

Preparation time: 15 Minutes
Cooking time: 45 Minutes
Serves: 6

1 onion cut into thin wedges
1 orange, sliced
6 cinammon sticks
3 sprigs of fresh thyme
6 chicken portions
1 tbsp vegetable oil
2 garlic cloves, crushed
1/4pt/150ml dry white wine (or water if preferred)
Seasoning
2 tomatoes sliced
Fresh chopped thyme and whole black olives to garnish

Preheat the oven to Gas Mark 6 /400 F/200 C.
Place the onion, orange, cinnamon and thyme in a shallow oven proof dish. Place the chicken portions on top, then brush with the oil and sprinkle with the garlic.
Pour over the wine then season. Cover with foil and bake for 30 minutes.
Increase the oven temperature to Mark 7/425 F/220 C, remove the foil from the dish and cook for a further 15 minutes to brown the chicken.
Add the tomato slices 5 minutes from the end of cooking.
Transfer the chicken portions to a serving dish with the onion, orange and tomato slices and cinnamon sticks, discarding the sprigs of thyme.
Sprinkle with fresh chopped thyme and garnish with black olives.
Serve with a green salad.

Lamb Korma (slow cooker)

Lamb Korma (slow cooker)
700g boneless lamb, roughly diced, all visible fat removed
1 tbsp ground coriander
1 tsp chilli powder
1 tsp ground turmeric
1 tsp ground cinnamon
6 green cardamoms, crushed
2 cloves garlic, finely chopped
2 medium onions, chopped
1 tsp fresh ginger, finely chopped
125 ml boiling water
1 chicken stock cube
Salt and freshly ground black pepper
1 tin chopped tomatoes
2 tbsp coriander, chopped
Fat free creme fraiche & Basmati rice to serve.

Put the slow cooker on Low setting.

Add the dried spices first so they can start to release their flavour. 

Add the garlic, onions and ginger  mixing well in the spices.

Next add the lamb, water and stock cube, tomatoes, season with salt and pepper. Cover with the lid and cook for 6+ hours on Low or 3-4 hours on High.

Once cooked, stir well and stir through the coriander. If the sauce is too thin for your liking, remove the lid and cook for a few minutes on High to thicken.

Serve with Basmati rice, creme fraiche and veg of your choosing.

Never Blogged!

I have never blogged before, I've left comments on a few but this is my first blogging attempt.
I am "into" healthy eating since losing 6 1/2 stone. I still love food and cooking but now I try to keep food as fat & sugar free as possible. I do have a Facebook group where I share a large number of these recipes but realise not everyone likes Facebook.
So if you like healthy eating please follow my recipes here. I'll try not to inundate you with recipes, just 1-2 a week, along with a bit about me and what I've been doing.