Lentil and Sweet Potato Curry Recipe

One of the ladies I work with brought her lunch in and when she was heating it up in the microwave, it smelt delicious. I asked her for the recipe and she told me it was a vegetarian curry. It is also suitable for anyone who is either diabetic or on a weight reduction plan. I made it up and have to say it is really tasty as well as being healthy.

INGREDIENTS:

1 1/4 cups basmati rice (to make 4 cups cooked)
2 tablespoon rogan josh curry paste
3/4 cup red lentils
2 bay leaves
1 brown onion - chopped
1 tablespoon fresh ginger - peeled and grated
460g sweet potato - peeled and cut into 2cm cubes
2 1/2 cups chicken stock - can use cubes or liquid stock
1/4 cup coriander leaves
sea salt and black pepper to taste

METHOD:

Heat a large saucepan and add the curry paste.
Cook for about a minute, stirring all the time, until fragrant.
Add lentils, bay leaves, onion, sweet potato, ginger and stock. Bring to the boil and lower heat.
Cover saucepan and let simmer for about 20 minutes. You may need to stir occasionally. When potato is cooked, season with the salt and pepper.
Place cooked rice onto individual small round bowls and turn upside down on to plates. Spoon the curry next to rice. Add a couple of sprigs of coriander leaves on top of the rice for decoration.
I like to serve some nice coloured steamed vegetables such as broccoli, carrots or green beans with it to give it a nice finish.

Carrot Dip Recipe

I love dips, especially if they are home made ones. I am always on the lookout for dips that are not only delicious but also use as much organic ingredients as possible. This dip is one of my favourites and when I tasted it at a cocktail party I went to, I had to ask the hostess for the recipe. She also served a delicious beetroot one which I will share with you as well.

INGREDIENTS:

650g carrots (I used organic)
1 tablespoon tahini
1 clove garlic
2 teaspoons coriander
1 teaspoon cumin
1 teaspoon turmeric
2 tablespoons virgin olive oil
1 1/2 tablespoons lemon juice
1/2 teaspoon lemon zest
1 teaspoon sea salt
1/2 teaspoon black pepper
3 tablespoons natural greek-style yoghurt

METHOD:

Peel, top and tail the carrots, then slice and steam or microwave until tender but not overcooked.
Cool the carrots then place in a food processor or blender with all other ingredients except the olive oil.
Mix ingredients until smooth then add the oil, a little at a time until it thickens up.
Season to taste and serve with corn chip.
By using blue organic corn chips you will get a lovely colour combination that not only looks good but tastes great as well.

Raspberry Coconut Slice Recipe

I am sure that everyone has made this recipe and has a special one to make. My mum used to make this for as long as I can remember so she probably got the recipe from her mum. My dad used to love this so mum often would make it to put in the lunch box for dad. It is very easy to make and you could always exchange the raspberry jam for another one. I have also used apricot for it and that was really nice as well.

INGREDIENTS:

Base:
3/4 cup plain flour
1/4 cup SR flour
2 tablespoons sugar
90g (3 oz) butter
1 egg - slightly beaten
1/2 cup raspberry jam

Topping:
1 egg
2 tablespoons sugar
1 1/4 cups dessicated coconut

METHOD:

Base:
Combine the sifted dry ingredients in a bow.
Rub in the butter.
Add the slightly beaten egg and mix to form a soft dough.
Press dough over the base of a well greased 28 x 18cm slice tin.
Spread evenly with the jam, then the topping (see below).
Bake in a moderate oven 175C for approx 25 - 30 minutes or until golden brown.
Let stand for 5 minutes until turning out on a wire rack to cool.
Cut when cold.
Topping:
Beat egg and sugar together with a fork then mix in the coconut.

Low Fat Baked Custard Recipe

I love baked custard. It was one of those old fashioned puddings that my nan and my mum would make for us often. I have adapted the one that my mum used to make it suitable for people either counting calories or who want a low fat alternative.

INGREDIENTS:

1 egg
1 egg yolk
1 teaspoon vanilla essence
300 mls low-fat milk ( I use hi-lo)
3 tablespoons sugar substitute ( I use splenda as it doesn't contain aspartin)

METHOD:

Preheat oven to 180C.
Beat egg and egg yolk together until well beaten.
Add the milk, splenda (granular) and vanilla essence and beat together until frothy.
Pour custard into a small ovenproof dish. Stand this in a pan that has boiling water about 1/4 way up the pan.
Bake for about 40 minutes or until cooked through.