Here's What I Had For Dinner - Part III - Don't quote pics!

I roasted veg (par-boiled baby potatoes courgette, aubergine, peppers, garlic and onions) in some chilli oil, added some kidney beans and fresh coriander and parsley from the garden and about 10 mins before taking it out, topped it with chilli halloumi.

Served with some homemade gluten-free garlic, chilli pancakes. They were meant to be flatbreads made with flour and greek yoghurt but despite following the recipe they were too wet and more like a batter so made pancakes! My dad loved them.

Really dont think that matters, you can eat leftovers sure!

I'd love a BBQ but its only me here and soo not worth it

Ish66 wrote: »

Emm, How many were you feeding ?

Six. Not a scrap left.

Gloomtastic! wrote: »

Six. Not a scrap left.

Ah, was hoping you'd say it was all for you..

Looked amazing, by the way.

Meh, husband is under the weather so not inclined to cook for myself.

Dinner was 3 scrambled eggs with cheddar and a 1/3 of an avocado with some hot pepper sauce for dipping.

Very unsatisfying.

Lighter option today, salad with beetroot, goats cheese, egg, honey roasted hazelnuts, bit of brocolli to bulk it up. Honey mustard dressing.

awec wrote: »

Boiled egg in salad always reminds me of the sort of salad my granny used to make.

sammyjo90 wrote: »

Really dont think that matters, you can eat leftovers sure!

I'd love a BBQ but its only me here and soo not worth it

It so would be worth it, even if its only the occasional disposable BBQ. Because you're worth it!

awec wrote: »

Boiled egg in salad always reminds me of the sort of salad my granny used to make.

You probably know yourself, boiled egg, sliced ham, cheese, beetroot etc.

Cold meat plate? Love em.

funkey_monkey wrote: »

Hi - do you have a recipe for that korma - looks great.

I usually make them up as I go along. From what I recall, I used:

1/2 head of cauliflower, broken into florets
6 baby potatoes, peeled and cut into bite-sized chunks
2 carrots, sliced
handful of frozen peas

For the sauce :

1 onion, chopped
1 tsp of garlic and ginger puree
1 tsp of sesame seeds
1 tbsp of desiccated coconut
1 tsp of mustard seeds
1/4 tsp of fennel seeds
1/2 tsp of cumin seeds
1 tsp of garam masala
1/2 tsp of turmeric
1 tsp of coriander

1/2 tin of tomatoes
ca 100ml of cream
1 sachet of creamed coconut (50g)

Boiled the vegetables in some salted water, drained and set aside.
Fried the onion and ginger garlic paste in some ghee and mustard oil. Once the onion started to turn translucent, added in the sesame seeds, desiccated coconut, mustard seeds, fennel seed, and cumin seeds. Kept frying until the seeds started popping, then added the tomatoes and the remaining spices. Fried until the tomatoes were cooked through and changed colour (ca 5 minutes), then added in the cream, creamed coconut and some water to bring it all to the right consistency. Added in the boiled veg and the frozen peas and kept it cooking until the peas were heated through.