I was given this recipe by my older sister a few years back, it was a simple onion, tomato and capsicum peppers pie. She had suggested that I could add mushrooms as my husband likes them so I did. I tend to use the savoury filling that I make for pancake filling and wraps, which is the same as the original recipe I was given. It is a good dish to enjoy as a light lunch with friends or you can make a meal out of it and perhaps serve it with side salad, roast potatoes, stuffed mushrooms etc. It is a good combination of the ingredients and is a very indulgent creamy/cheesy recipe.
This is a very versatile mix that can be used in many combinations and different dishes. I use this mix for a savoury pancake filling, pies, and wraps. It is a very easy recipe, the only effort is chopping the vegetables 🙂 Use your imagination and the possibilities are endless.
I first had something similar to this when we were invited over for dinner by one of my husband’s niece. I thought it was quite clever to roast the vegetables without marinating, and have the simple flavours. Then a few years later, when I was in a rush, I had some vegetables that I tossed into a frying pan and let them cook on a high flame and they tasted quite good. They became a little caramelized and spicy because of adding the chilli sauce at the end.
Give it a go and tell me how you liked the recipe and also what you used it in.
I created this recipe after having them from a take-away pizza place. My husband loves mushrooms and got them as a side order with the pizza. I tried to recreate it and worked out what the ingredients were. It has been a good side dish to serve with salad for a light lunch or accompanying something more filling. Just to make life easier I use open cup flat mushrooms, but I have also made them using closed cup mushrooms. This takes some time to make but it is good to serve as a starter.
I grew up with this dish, it used to be a wonderful alternative to the normal potato curry. I remember getting a fresh loaf of bread from the bakery to go with this, a simple warming meal. You can adjust the spice to taste. Since last year I have been making a large batch of the paste and freezing it for single use later. As a result this is a good recipe to put together whenever you are in a rush and fancy making something different to the norm. Apart from bread you can also serve this dish with rice and naan (Indian pitta bread) also, which makes a complete meal. I hope you enjoy it as much as my family and friends have for years …
I saw this recipe in a recipe book given recently to me that was written by a group of women in Kenya for charity. I decided to make the biscuits as they seemed very different and I would never have thought to mix the two main ingredients – passion fruit and ginger. I modified the recipe by adding more of the passion fruit than the recipe had suggested and you can still add a little more to make the taste more distinct. I am glad I made them as they are different to the normal basic biscuits that we can either make or buy. Have a go and let your taste buds go on a journey…
I came across this recipe from a supermarket magazine. It looked great and I always wanted to try and make dumplings. I adapted the recipe and changed the vegetables to what I would normally keep or vegetables I use for roasting during autumn/winter. If you do not want everything to be the same colour then just remove the beetroot. You can also add a can of beans (of your choice) or a lentil & grain mix, this makes it more wholesome.
I am glad I tried the recipe as it has been a hit with everyone who has tried it. This recipe is a very good warm and comforting food, especially when the weather starts to get colder. Serve it with some bread rolls or garlic bread. I hope that you enjoy this recipe as much as I do. Give it a go, it is the correct season for it 🙂
Continue reading “Root vegetable & mushroom stew with cheese dumplings”
This flatbread is a staple food for all Indian’s and is very similar to tortillas. They are usually served with cooked dahl (Lentil soup) or a vegetable curry and pieces of the chapatti are used to wrap around and pick up a bite of the curry. It is not only good to go with curries but you can also use it to make lots of other snacks. I sometimes use them to make instant pancakes for my son, just put some chocolate spread or honey and chop some fruit, arrange to make a face and serve. Can’t go wrong as he looks at it as a treat and I am happy that he is eating wholemeal & fruit. As with all breads this is very simple to make, ‘practice makes perfect’ is my motto on it, especially when rolling out the dough to form an even round shape.