Tasty Dish....

It's been some time now since I last wrote on my 'Food Blog' but I'm back after a few intense weeks of activity, both serious and fun.

This tasty dish I tried a long time ago in a restaurant topped with goats cheese, however this is my own version and it tastes fab.  This is in preparation for my lunch tomorrow.  I hope you enjoy it.

Curry Couscous


1 cup 'giant' couscous
1/4 cup raisins
1/2 cup mixed frozen veg
1/2 tsp curry powder
salt and pepper to taste
1 tsp olive oil

Boil the couscous until tender and then add all the other ingredients.  Drain after about 10 minutes and let the ingredients cool down.  When ready to serve, add some finely chopped coriander and lemon juice and ENJOY........ ;0)

Saturday Chill into Sunday Smooth

Well the weather is definitely getting much colder.  Last night saw the chill begin as we sat and watched the fireworks out by Bedford River.  Although the displays were beautiful, the chill didn't quite let you relax into a comfort zone.  None the less, being wrapped up warm and having fed well previously on my delicious take of a 'Nut roast' and veg, I was well satisfied.  I hope you enjoy this recipe....

And a close up, served with roast potato and steamed veg and delicious home made gravy with some cranberry sauce mixed in.  This is a great meal at Christmas time.....

Recipe - should make 2 loaves for a crunchy texture or 1 loaf for a more 'meatier' texture


60g cabbage, shredded
125g mushrooms sliced
125g soya mince
4 tbs olive oil
125g walnuts ground (roughly so you get a nice crunch if desired)
125g breadcrumbs
125g peanuts ground (roughly so you get a nice crunch if desired)
2 tsp fresh parsley chopped
1 tsp mixed herbs
Salt and pepper to taste
60 g mature cheddar grated
125mg milk (soya or normal)
1-2 tsp of tomato puree (optional although I used it in the above recipe)

Fry the cabbage, mushrooms and soya mince separately in the oil.  Mix all the ingredients in a bowl to form a soft mixture.  Add more milk if needed.  Place in 2 greased loaf tins and bake at 180oc/Gas mark 4 for 1 hour or until golden brown.

Serve with vegetables as desired.

The 'Sunday smooth' is to enjoy the lovely left overs for breakfast ;0)

Enjoy

Happy Thursday

Well another week is nearly over although a new day begins and a new week will soon begin so we need to begin with positive and good vibrations.

I have been extremely busy over the last few weeks and have valued the importance of eating right to keep energy levels up as well as keep the body and mind fully charged by meditation and feeding them both with goodness and nutrients.  In addition it is also very important not to forget to hydrate the body by drinking lots of still, room temperature water.  This also helps to cleanse the body and flush out toxins where needed.

Although the weather is still quite warm(ish) and pleasant, I have been preparing and eating a lot of soups as this not only warms the body, but gives the body the vitamins from the vegetables that it so desperately needs.  So below you will see 2 of my lovely and favourite soups for this time of year.  One is my mums lovely recipe for the famous Russian soup, Borsh and the 2nd is my favourite version of the Carrot and Coriander soup.  I hope you enjoy.  Until soon...........

Borsh (Russion Cabbage and Vegetable Soup

Ingredients - 4-6 servings
2 medium potatoes cut into medium bite size chunks
1 medium size green cabbage (savoy is good for this dish) sliced
2 stalks of celery sliced
2 medium carrots sliced
1 green pepper chopped into small pieces
3 bay leaves
1/2 can of chopped tomatoes
3 tbsp of tomato puree
Salt and pepper to taste

Add all the above ingredients into a big saucepan with about 3-4 pints of boiled water.  Bring it to boil and then turn the heat down so the ingredients can simmer until the vegetables are nice and tender.

Serve with a little cream or yoghurt on the top and some toasted rye bread.

Carrot and Coriander Soup

Ingredients - Serves 4


1 kilo of carrots sliced
2 medium size potatoes
1 red pepper sliced
1 stalk of celery
1/4 tsp of cinnamon for added flavour
Salt and Pepper to taste


Add the above ingredients into a large saucepan with about 2-3 pints of boiled water and bring to boil.  Once boiled, turn the heat down so the ingredients can simmer until the vegetables are nice and tender.  At this point, add 1/2 cup of finely chopped coriander and then blend the whole mixture until nice and smooth.

Serve with a little cream/cottage cheese (this gives the soup an added creamy flavour).

ENJOY!