Wealden Times | WT200 | October 2018 | Kitchen & Bathroom supplement inside
Wealden Times - The lifestyle magazine for the Weald
Wealden Times - The lifestyle magazine for the Weald
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Food<br />
Photo: David Merewether<br />
Chickpea, sweet potato<br />
and paneer curry<br />
Serves 4 Prep time: 10 minutes. Cooking time: 30 minutes<br />
This is a 30 minute hearty curry. A rewarding and fairly simple<br />
supper, it’s perfect for those meat-free days when you need<br />
something warming and your family is chomping at the bit. You<br />
can adjust the heat level by leaving out the chilli seeds. Natural<br />
yoghurt on the side will also appease anyone who prefers a curry<br />
mild. Delicious served with brown basmati rice.<br />
• 1tbsp groundnut oil<br />
• 1 onion finely chopped<br />
• 2 garlic cloves crushed<br />
• 5cm fresh ginger chopped<br />
• 1 red chilli deseeded and<br />
chopped<br />
• fresh coriander - stalks<br />
chopped, leaves reserved<br />
• 1 tsp ground cumin<br />
• 1 tsp ground coriander<br />
• 1 tsp turmeric<br />
• 1 tsp medium curry<br />
powder<br />
• salt & pepper<br />
• 1 tsp garam masala<br />
• 400g chickpeas<br />
• 200g vegetable stock<br />
• 500g sweet potatoes,<br />
peeled & chopped into 1<br />
inch cubes<br />
• 400g chopped tomatoes<br />
• 150g spinach<br />
• 200g paneer cheese cut<br />
into 2cm cubes<br />
• juice of 1 lemon<br />
1Colour the onion in the<br />
oil for 5 minutes before<br />
adding the ginger, garlic,<br />
chilli, coriander stalks & the<br />
dried spices (apart from the<br />
garam masala).<br />
2Stir for 5 minutes then<br />
add the stock, chickpeas,<br />
chopped tomatoes & sweet<br />
potato cubes. Season, stir &<br />
simmer for 20 minutes whilst<br />
you cook the paneer.<br />
3Colour the paneer in a<br />
hot frying pan with a lug<br />
of oil for 5 minutes. Stir the<br />
seared paneer into the curry<br />
then stir in the garam masala,<br />
squeeze in the lemon, stir in<br />
the spinach, sprinkle over the<br />
coriander and serve.<br />
Granola plum crumble<br />
“Grumble”<br />
Serves 6 Prep time: 5 minutes Cooking time: 30-40 minutes<br />
A quick family pudding, my Grumble uses seasonal plums but<br />
would work equally well with pears, blackberries or apples. The<br />
topping is a quick granola mix. You can also make a healthy<br />
homemade breakfast granola by spreading the mix on a baking<br />
sheet and baking for 30 minutes at 160 degrees, stirring every 10<br />
minutes. This will store in an airtight container for a week.<br />
For the granola mix together:-<br />
• 300g porridge oats<br />
• 80g mixed seeds<br />
• 80g flaked almonds<br />
• 80ml maple syrup<br />
• 3 tbsp rapeseed or coconut<br />
oil<br />
• 3 tbsp apple juice<br />
• ½ tsp Maldon salt<br />
For the plums:-<br />
• 800g ripe plums, such as<br />
Victoria, halved and stones<br />
removed<br />
• ½ tsp ground all spice<br />
• 2 tbsp runny honey<br />
• zest of one orange<br />
Fabulous food<br />
More recipes to make your mouth water<br />
wealdentimes.co.uk/recipes<br />
1Mix together all the granola<br />
ingredients in a bowl.<br />
2Put the plums in an<br />
ovenproof dish and sprinkle<br />
over the all spice, orange zest<br />
and squeeze over the honey.<br />
3Spoon over the granola<br />
mix.<br />
4Bake in an oven at 160<br />
degrees for 30-40 minutes.<br />
Halfway through fork over the<br />
top so that the nuts and seeds<br />
don’t catch.<br />
TIP: Double the granola<br />
ingredients if you want extra for<br />
breakfasts<br />
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