Showing posts with label Curry. Show all posts
Showing posts with label Curry. Show all posts

Monday, 4 August 2014

Weight Watchers Feel Good Food Blogger Challenge

I was recently asked to join in the Feel Good Food Blogger Challenge organised by Weight Watchers.  For us to take part in their challenge they sent over a whole bunch of goodies!  Everything needed for Breakfast, Lunch and Dinner including a few more treats too.

Pictured below, left to right - the Weight Watchers Goodies, Breakfast, Lunch and Dinner.  
  
 
The challenge was to share our day with video clips starting with breakfast of course.  Oh my I'm not really a one for making videos but since I've now done a few I'm getting much more used to it - Paul however wasn't too keen on being filmed so we only done a few minutes of him!  

 We were both really pleased to see we could still have our Saturday night Indian Curry with poppadoms too!


 I'm glad I took part in the challenge as I've actually learnt a few things:
The Weight Watchers ProPoints system looks easy to follow - much better than trying to fathom out the back of packaging to see how many calories you're eating and attempting to add them up.  I just don't have the patience for all that and would soon loose interest.  Okay for me to talk, we're lucky in the fact that we've never had to go on a diet but if I ever did then I think I would honestly choose Weight Watchers.

I love the fact that you can still have pretty much the kind of food you're used to eating - or want to eat.  Biscuits and cakes are still allowed you just have to be sensible - unlike Paul who actually managed to eat 5 cakes in one go - I really don't think he could do a diet if he had to, he is a worry!

Liven up Food with my Top Tips!
There's nothing wrong with Weight Watchers Tikka Masala sauce but like any sauce in a jar it doesn't have to be cooked on the hob just because the instructions on the back say so - it works just as well in a slow cooker, in fact I'd say the chicken will have more taste if done that way. 
I say you can liven up any ready made sauce or other foods without adding very much in the way of calories.  Diet or no diet - food should be enjoyed and I personally think if you get into cooking you can dabble about a bit and liven up any diet without going over the top.

Now for the video of our Feel Good Food Day:
 See my Top Tips including a couple of side dishes for Indian curry that wont get you piling on the pounds!


For more information on Weight Watchers pop over to their website or follow on Twitter @WW_UK
#WWFeelGoodFood and #TweetWhatYouEat

Many thanks to Weight Watchers for the goodies - we really did enjoy our day.

Disclaimer:  I was provided with a hamper of goodies and a supermarket voucher for other ingredients used to make the meals complete.  I also received an on-line shopping voucher to cover time filming, photographing and writing up this post. All thoughts and opinions are my own.

   

Sunday, 6 July 2014

Butternut Squash Chickpea and Spinach Curry

Looking at the ingredients list at first glance this may seem like a bit too much faffing about for your liking, but let me tell you the result is so worth it.
Panch Phoran is a bland of a few simple spices and doesn't require grinding - the spices are kept whole so it can be made very easily in just one minute.  Fantastic to keep in the store cupboard and will make a huge difference to any Indian style curry you make. You can see in a previous post of mine just how easy it is to make Panch Phoran - also known as Indian Five-spice.


The butternut adds lovely vibrant colour and a slightly sweet taste to this richly spiced curry.  Be assured that the word 'spiced' does not actually mean this is extra hot (as in spicy) this is just a lovely warming delicious and very tasty curry.  That said if you do want it hotter just add more chilli.

Monday, 1 July 2013

Tikka Masala Recipe - Jamie Oliver

Dead easy and seriously tasty, Jamie's Tikka Masala not only looks good but tastes good too.  A lovely colourful dish that, in my opinion just has to be served with naan bread to mop up the lovely sauce.

 
This is my slightly titivated version of Jamie's recipe.

Friday, 31 May 2013

Thai Red Curry Foam - YOKO Design Cream Whipper Video

 Cream Whippers are not all about Cream!
There are so many more amazing things you can do with them once you've mastered using it.  That said, they are not at all difficult to use, it's just about getting your recipe right.  


 At first my Thai red curry foam either set too much or didn't set enough.  But I wasn't going to let a cream whipper get the better of me, so I now have the recipe perfected.  I'm still learning new things but in my video I'll show you how to use one and just a couple of things you can create with a cream whipper.

My video shows how to make a cold Thai Red Curry Foam that's great for serving as a starter by adding a few Prawns and there's Fizzy Fruit!
I've also mastered edible coffee but I'll show you that later on in this blog.

Soft Touch Cream Whipper 500ml:
Now, there are many cream whippers out there to choose from, but it has to be said very few are as stylish as this one by YOKO Design.
This good-looking Soft Touch Cream Whipper is available in bright green, bright orange or black.

 Smooth and soft to the touch, perfect for vegetable or fruit mousses, sauces, and hot or cold creams.  The cream whipper comes with three innovative nozzles, so you can be as creative as you like.  Everything is easy to clean with the bottle brush provided.
Requires nitrous oxide gas cartridges (not included in the box) but sold separately.  It is made from aluminium and is rubber coated.

Apologies in advance for my not too professional video! 

*If the video doesn't show on your device it can be found here.

My recipe for Thai Red Curry Foam can be printed by clicking on the icon below.

A short while ago I reviewed the YOKO Design Silicone Cooking Bag, Popcorn Maker and Omelette Cooker - you can find my post and video here.  
YOKO Design products can be purchased from Emporium Direct over at Amazon.

Many thanks to Sergio at YOKO Design for sending me this amazing cream whipper.
All opinions and thoughts are my own.  I was not required to write a positive review.  I only ever post reviews on products I like the look of, and therefore would buy myself.

Saturday, 29 December 2012

Easy Leftover Turkey Curry - The Best Recipe

There are many different leftover turkey curry recipes but it has to be said my latest invention, in our opinion, is one of the best.  Great for using up leftover Turkey at Thanksgiving or of course Christmas.
Make a simple spice paste of onions, ginger, garlic and chillies.  Fry gently along with cumin, ground coriander, garam masala and throw in a cinnamon stick.  Add coconut milk, tomatoes and soft brown sugar and a little chicken stock and cook till done - continue reading for the full recipe.
Slightly sweet tasting yet very nicely spiced.  Of course you can make this with leftover chicken too.

Wednesday, 24 October 2012

Old School Thai Fresh Curry Paste - Review

If you like Thai food and would love to make a Thai curry paste, but either don't have the time, or can't be doing with the hassle then these pastes are for you - and me for that matter!  
Oooh I love cooking but have never made my own Thai curry paste, purely because it seems too much of a a botheration!  Now, I don't think I'll ever give it a go as in my opinion, these pastes are seriously good.  
  About Old School Thai Curry Pastes:
Brett Cowie is a London-based personal Thai chef who was asked by his customers where they could buy his freshly-prepared Thai curry pastes. 
So, by popular demand, you can now buy Old School Thai red and green pastes, which are still made to exactly the same recipe taught to Brett by his grandmother in Thailand.  The fresh, chilled products are made with only natural ingredients.  By selling the pastes chilled and not ambient, Brett is able to create the fresh, vibrant flavours that make these pastes the real deal.

Saturday, 4 August 2012

Malaysian Chicken Curry Recipe

We love this curry, you can make is as hot or mild as you like - just add or remove a chilli or two.  This is my titivated version of Gordon Ramsay's recipe from The F-Word and is well worth giving a go and I'm sure you will love it.  
 As to whether or not it's anything like a true Malaysian curry, I've no idea so perhaps we'll call it Malaysian-style curry.
Don't be put off by the long list of ingredients, it's easy to make and you can buy everything needed in any good supermarket.
 I made this for two but if you want it for four people I'd say you can just add more chicken and keep the sauce as it is.  You could add a little more coconut milk and it should be fine.

Wednesday, 25 July 2012

Chicken and Aubergine Curry in a Hurry

We've all seen these ready made jars of curry cooking sauces in supermarkets which are amazing to have in the store cupboard and taste good.  Asda in particular do one that is in my opinion excellent.  Just think of it as it having done all the hard work for you and there's just a tiny bit more to do to make it extra, extra special. 
So, have you ever fancied a curry that tastes as good as any from a takeaway, but really don't have time to mess about with toasting and grinding spices and buying the necessary bits and bobs involved?  
Or maybe, you've never made a curry from scratch because you neither have the time or couldn't be bothered anyway with what seems like too much messing about?
If any of the above applies then this is the recipe for you!
 Now of course you don't have to add the aubergine or indeed you can use it and add more veg to create a totally vegetarian curry. 

Sunday, 22 July 2012

Southern Indian Vegetable Curry

On the back of a pack of curry leaves purchased from one of the UK's top supermarkets was this recipe 'Southern Indian Vegetable Curry with Curry Leaves'.  Quite liking the sound of it I gave it a go.

 However, it pays to know a tiny bit about cooking when following some of these 'back of packet' recipes as I find most are not very well written and they hardly ever work.
  This was no exception, just reading the recipe I decided that there was no way that raw cubed potatoes added to a curry would cook in under 15 minutes.  In reality they took a good hour or so!
No problem at least I was ready for this.
The original recipe didn't have anywhere near enough liquid or spices so I titivated it and the end result was actually very nice.
Since cooking this I've discovered Jamie Oliver has the same recipe in one of his books 'Jamie's Dinners' but at least he doesn't say how long it will take for the potatoes to cook - he just says cook until the potatoes are soft.

Wednesday, 28 December 2011

Christmas Turkey Curry - Easy Boxing Day Meal

With loads of leftover turkey from Christmas - what to do on Boxing day?  
Make a nice curry of course!
Nothing tricky, just a quick dinner ready in less than 30 minutes that looks good and tastes good too.  You can of course make this at any time during the year with leftover chicken from the Sunday roast.

Saturday, 12 November 2011

Leftover Christmas Turkey Curry - MPW Recipe for Knorr

Marco Pierre White has come up with a lovely mild curry recipe using up any leftover Turkey you might have this Christmas.  This exclusive new recipe by Marco won't be available on the Knorr website until December, but I can share it with you now!
 Don't forget Marco has a great range of other recipes over at the Knorr Recipe page on their site. 
 Personally, I'm not a huge fan of fruity curries, but this one was actually really very nice indeed and all the fruit in it has to be good for you!  It's really easy to make and of course you can use leftover chicken if you wish.
Print Marco's Recipe courtesy of Marco Pierre White for Knorr
As of 1st December you will be able to watch Marco making this recipe and get top tips on cooking over at the Knorr website.
I was very kindly sent a truly amazing Seasonal Box from Forman and Field courtesy of Knorr.  Containing not only a Free Range Kelly Bronze Turkey but loads more Fantastic Christmas food!

A BIG thank you to Knorr, Jen and Neil for the fantastic seasonal boxes I've been sent over the past months and the great day we spent with Marco Pierre White.  And of course to Forman and Field for supplying such great food! 

Saturday, 14 May 2011

Cobra Beer - The Perfect Drink for Curry

Did you know that all but one Indian restaurants in the UK with a Michelin star serve Cobra Beer?
It's the perfect complement to curry!
 Traditional flavours, aroma, and smoothness make it the ideal drink to release the sophisticated tastes of Indian cuisine.
If you love curry like we do, pop over 'We Love Curry' FaceBook page. 
 I was very kindly sent some Cobra beer to try (which pleased Paul the husband) as you can imagine!  
He hadn't tried 'King Cobra' before so was keen to give it a go.  Although it was 8% ABV which is quite strong for a beer, he loved it! 

Alongside Cobra Beer Premium, a 5% ABV lager, the Cobra family also includes King Cobra, the world’s first double fermented Pilsner-style lager (8%ABV) for discerning drinkers and the perfect, indulgent, complement to banquets of the finest Indian cuisine.
Thank you to Juliette for sending us some to try.

Wednesday, 11 May 2011

Curried Chicken with Watercress - Marco Pierre White and Knorr

Readers of this blog will know from my previous post I recently spent the day with Marco Pierre White courtesy of Knorr.  Marco makes a paste with Knorr stock cubes and olive oil and uses it as a seasoning for meat, chicken or fish.
 We were given Marco's recipe for Curried Chicken with Watercress.  It won't be available on the Knorr website until next month, but we've been given permission to publish it now!  It's really very easy to make too.
Of course my picture isn't anything like as good as the professional one that will be on their website!
  I served this with baby new potatoes - simple but oh so very nice.

Saturday, 30 April 2011

Jan's Indian Style Chicken Curry - so easy to make at home

 I've posted many curry recipes before.  Although this is almost the same as my Chicken Balti recipe, I wanted this post to be a reminder that it really is worth a little effort and having a go and making your own curry at home.  
You'll find it's far nicer than from a takeaway or a jar.  
 With a tiny bit of planning you can get everything ready to go:
Start preparing all the bits beforehand.  For example, seeing as all the dried spices go in at once, you can have them measured out into a pinch pot or cup, then all you have to do it tip them in. 

Tuesday, 23 November 2010

Spicy Chicken Curry for the Slow Cooker

 Nice and spicy Chicken Curry for when you're not in a hurry like Nigella Lawson!  This is probably the nicest tasting curry ever so it's well worth the little extra bit of effort toasting spices etc.  Oh, and it freezes well too.

  
Adapted from a Gordon Ramsay's Spicy Beef Curry recipe from his book Healthy Appetite.  I decided that it could also be made with chicken.  So I followed it to a point, then put the lot into a slow cooker.

I tried it and it worked!  I've changed the amount of liquid used as a slow cooker always makes more liquid.

National Curry Week with Cobra Beer - Celebrate with 2 for 1 Curry Deals

This week 21st to 27th of November is National Curry Week!  To celebrate this, Cobra Beer is working with curry houses across the UK to spice up the Nation’s favourite regional dishes.
Cobra Beers (made-for-curry beer) having teamed up with culinary talent and best-selling Indian cookery writer Pat Chapman.  Cobra conducted a survey which identified the nation’s top ten favourite regional foods.
Various ‘Br-Indian’ versions were then created of each of the nation’s ten favourite traditional dishes. While the humble Yorkshire pudding has been named Britain’s number one favourite regional dish, the results of the survey also includes the Cornish pasty, the Devonshire cream tea, the Bakewell tart, haggis and Welsh rarebit – all of which have been ‘curried’ in celebration
of Cobra National Curry Week 2010.
Ten new delicious recipes – including:
Devonshire cream chai, a spice-infused take on the teatime classic served with chilli jam.  Ha-ghee-s’, Traditional Haggis served with Curry Sauce 
and even ‘Pie, Madras and Liquor’!  An Eastern twist on the East end favourite will be sold in participating regional Indian restaurants across the country throughout Cobra National Curry Week 2010.
200 years on since the very first curry house opened in Britain in 1810.
But for those wanting to eat more traditional dishes, Cobra has also teamed up with 500 restaurants across Britain to offer a two for one promotion on main meals from Monday 21st November to Thursday 25th November with the purchase of Cobra Beer.
Just log onto www.cobrabeer.com or www.facebook.com/welovecurry for details of your nearest participating curry house.  You can also find the recipes and details of the curry houses selling the special dishes during National Curry Week.

Sunday, 31 October 2010

Rogan Josh from Jamie's 30 Minute Meals


Last night I had a go at making one of Jamie's 30 Minute Meals from his latest book.  I made the vegetable Rogan Josh curry, with his Lemon Pickle and Carrot Salad
 
It can be done or so it seems - as you see Jamie do it on his Channel 4 television series to accompany his book.  However, in my tiny little kitchen, it is impossible.  The only reason I must point out is that I have to clear up as I go, or I'd seriously have no where to move.  An hour and 20 minutes later I was ready to serve!   
The only thing I added to this recipe was a tin of tomatoes and a pinch of dried chilli flakes.  I must say it really was a very tasty curry, but I personally felt it needed the tomatoes and extra chilli.
I think you'll agree it looks delicious.

Lemon Pickle from Jamie's 30 Minute Meals

Supper yummy pickle to accompany Jamie's Rogan Josh from his latest book Jamie's 30 Minute Meals.
Of course this will go with any curry and it's well worth giving it a go - it literally takes a minute from start to finish.
Beautiful colours and dead easy to make.

Friday, 22 October 2010

Nice and Spicy Beef Curry - Gordon Ramsay

 Nice steaming hot beef curry, but it's only going to be good if the beef is so tender that it melts in your mouth.
Having made this I think it would actually work in a slow cooker.  Just follow the recipe up until the lid goes on and it cooks on the stove top for 3 hours or so. Cooked in a slow cooker I would imagine it would have to be on 7 or 8 hours.
 Once again another bad picture due to the flash having to be used - am not very happy, but what to do?!

Friday, 24 September 2010

Beef Rendang

This is a Rick Stein recipe from his book Far Eastern Odyssey. There are many versions of Beef Rendang and this is more of a Malaysian 'wetter' version of the Indonesian dry rendang.
 I'd never had Rendang before and have wanted to make it for ages.  It does seem a bit of a faff, but it is worth it as it really is rather very yummy indeedy.

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