Mar 01

Creamy Egg Curry

No Comments »

2tbsp sunflower oil

2 onions, thinly sliced

2 heaped tbsp curry paste/Tikka Massala

400g can chopped tomatoes

140g frozen peas

8 eggs

4tbsp greek yoghurt

rice and mango chutney, to serve

Heat oil in a pan then fry the onions over a low heat for 10 mins until golden.  Add the curry paste and sizzle for 2 mins, stirring.  Add the tomatoes and 200ml water, season to taste then bring to the boil.  Simmer for 10 mins until you have a rich sauce.

Meanwhile, boil the eggs for 8 mins, cool in cold water, then peel and halve.

Stir the peas and yoghurt into the curry and simmer for another 2-3 mins to heat through.

Serve with rice and mango chutney

Related Post

Mar 01

Tear and Share Garlic Bread

No Comments »

I can never resist a good garlic bread - looking forward to trying this one:

300ml warm water

3tbsp olive oil, plus extra for drizzling

500g soft grain strong white bread/country grain strong brown  flour

2tsp salt

7g packet quick yeast

sea salt (to serve)

For the filling:

50g butter

4 garlic cloves, crushed

1tbsp each fresh thyme leaves/chopped chives/chopped parsley

1tbsp olive oil

Put the first five ingredients into a breadmaker, set to dough programme and press start.  While dough proves, make the filling by mixing together butter, garlic, herbs and seasoning to taste.  Grease a 23cm square tin.

When dough is ready, turn out onto a floured surface and knead lightly.  Roll out to a rectangle roughly 40.5cm x 28cm.  Spread the filling over the dough.  Starting at the long edge, roll up into a sausage.  Cut into 9 slices and arrange in the tin.  Cover with lightly oiled cling film and leave in a warm place for 30 mins until doubled in size.

Heat oven to 220 degrees centigrade.  Bake for 10 mins.   Turn oven down to 200 degrees centigrade and bake for further 25 mins until firm and lightly golden.  Drizzle with olive oil and serve sprinked with sea salt.

Related Post