It’s been a few weeks and I’m sure you’re wondering where the recipes have gone. I’ve been taking some time out to have a little reflection and spend some quality time with loved ones.
Growing up, the importance of family time was so valuable as it brought all the members together; both immediate and extended family united and connected with each other. For me, the vast majority of the time this was (and is) centred at the table sharing delicious food; food from all avenues of my cultural background. Lucky for me there are a fair few cuisines in there so, basically, I’m spoilt for choice!
During this time of reflection, not only does the food bring you together but it allows you to connect with people. Highlighting those family and friends who want to be around and those who have always been a constant; believe me, I am truly grateful and appreciative.
Getting creative in the kitchen and writing recipes are my absolute passion and justthe thing I really adore doing; it keeps me positive, calm and motivated. I am this way mainly because of my upbringing and valuing the importance of good food. If you are having good food at home then you’re lucky to have those foundations and the understanding of the additional values that comes with that. Additionally, family recipes. l’ve always found that these, especially the ones passed from generation to generation, are made with nothing but genuine love, and in turn, feel that that’s why home food and cooking is always a winner and the best food that you can have. Treasure those recipes that have been given to you, or even ask for a few, especially your favourites, and cook and share them with others. Below, I have found some photographs of some homemade family food to share with you, this is a combination of Armenian, Iraqi, Sardinian and Italian food.
The recipes will be back soon, it may be next week or even the week after but just hold on a little longer and the food goodies will be arriving in your emails soon.
Let’s be real now, the weather we are having is absolutely awful and I feel like I am cold, all the time! I’m constantly feeling hot food, something warm and hearty to keep me going during these dull grey days. This stewed lentil and cauliflower recipe is a vegan treat packed with lots of delicious spices and aromatic flavours.
80g red split lentils, rinsed
1/2 cauliflower, cut into florets
2 fresh tomatoes, roughly chopped
3 garlic cloves, finely chopped
1 tbsp tomato puree
600ml vegetable stock
1/4 tsp paprika
1/4 tsp chilli flakes
1/4 tsp turmeric
2 tbsp olive oil
Ground mixed spice
Start by frying the garlic in the olive oil on medium heat until lightly browned.
Add the lentils, paprika and chilli flakes and season with the remaining spices and salt and pepper; cook for 2-3 minutes.
Then add the fresh tomatoes, tomato puree and the cauliflower and fry for 3-4 minutes.
Pour in the stock, mix well and leave to simmer for 25-30 minutes.
Packed with powerful spices and vegetables, this vegan cauliflower curry is a hearty, filling dish ready to satisfy all your family. A simple one pot dish that is so simple to make and is perfect for the wintery weather
1 cauliflower, cut into florets
1 white onion, thinly sliced
1 inch piece of fresh ginger, grated
4 garlic cloves, roughly chopped
3 fresh tomatoes, peeled and chopped
1/4 tsp turmeric
1 can (400ml) coconut milk
2 medium sized potatoes, peeled and chopped into chunks
1 courgette, roughly chopped
1 tsp medium curry powder
2 tbsp olive oil
1/4 tsp cayenne pepper
1/2 tsp paprika
1/2 tsp cumin
Salt and Pepper
In a pan, on medium-low heat, fry the onion, garlic and ginger in the olive oil until soft and lightly browned.
Then add all the spices, including salt and pepper.
Add all the vegetables and fry together for 4-5 minutes, stirring occasionally.
Pour in the coconut milk and stir.
Drop the heat slightly, cover and leave to cook for 30-35 minutes or until the potatoes are cooked through.
Upon serving, squeeze some lime over the dish for added deliciousness.