Tuesday 29 October 2013

Outfit of the day

Here I go again wearing all black...! This summer dress is still wearable for autumn layered with a biker jacket and scarf.  I like the clash of textures in this outfit and the floaty scarf adds a softer edge against the studded jacket.

 Bag- Marc B at Topshop
Dress- River Island
Studded Biker Jacket- Primark

To switch this outfit up, I would add:

Studded Bag and Black Framed Glasses- Online
Nail Polish- Angelica Nails at Primark Shade 'Be Mine'
Rimmel BB Cream and Apocalips Lip Gloss in Luna

Simple and delicious: Chicken Tikka Masala

Chicken tikka masala

Serves 4 with accompaniments


2 onions, peeled and roughly chopped
4 tbsp vegetable oil
4 tbsp tikka masala curry paste
1 red pepper deseeded and cut into chunks
1 yellow pepper deseeded and cut into
4 skinless, boneless chicken breasts  cut into cubes
150 ml double cream 
150 ml natural yoghurt
2 x 400g cans chopped tomatoes
4 tbsp tomato purée

Heat the oil on a medium heat in a large non stick saucepan with a lid. Fry the onion until soft. Add the curry paste and peppers. Fry until soft, then add the cubes of chicken and fry for two minutes, stirring often to make sure the chicken is coated in the curry paste. 
Add the chopped tomatoes, the tomato purée and 200 ml of water. 
Cover the pan and simmer for 15 minutes, stirring occasionally until the chicken is cooked through. 
Remove the lid and stir in the double cream and yoghurt and warm the curry through. Serve with mango chutney and rice. 

Thursday 10 October 2013

Vegetable soup with quick vegetarian dumplings

This delicious soup is easy to make, costs very little and is simply delicious on a chilly day. 

Vegetable soup

Olive oil
1 peeled and diced onion 
1 bag of frozen mixed vegetables

(Or a mixture of peeled and chopped fresh vegetables such as potatoes, sweet potatoes, carrots, onions etc) 

2 litres vegetable stock

Salt and pepper 

In a large, heavy base saucepan heat the oil over a medium heat. Fry the onion until soft, stirring frequently. Add the frozen/fresh vegetables to the pan. Pour in the vegetable stock and season to taste. Bring to the the boil (add the dumplings at this stage) then reduce the heat to medium. Cover the pan and allow to simmer for 15+ minutes until the vegetables are softened and the flavour is rich. 

Vegetarian dumplings

G- grams 

113g / 4oz self-raising flour 
Pinch salt 
28g / 1 oz margarine

Rub the flour and margarine together into a breadcrumb like consistency. Add enough warm water to the flour until it becomes a soft dough. Tear off pieces of the dough and roll each one  into a round dumpling shape. Drop into the soup when at boiling point and when the soup is reduced to a simmer for 15+ minutes the dumplings will absorb the soup flavour. 

Serve with crusty bread or sandwiches. Once cooled, the soup can be kept in the fridge and reheated when desired for 2 days.