If you like curries then you will love this paste. Nice and hot and one of my favorites. Don’t like it to spicy then reduce the amount of chilli – simples!
prepTime: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
2 cloves garlic
1 thumb – sized piece of fresh ginger
1 tbsp of tomato puree
3 tsp ground turmeric
1 tsp salt
2 tbsp peanut oil
1 fresh red chilli
1 tsp red chilli powder (Easy on the chilli unless you want it hot!)
1 tsp paprika
Spices to toast
2 tsp cumin seeds
2 tsp coriander seeds
1 tsp brown mustard seeds (optional)
Dry toast spices and grind in mortar and pestle.
Add toasted ground spices to rest of ingredients and whiz in a food processor or hand processor.
Either use straight away of store in a jar for later
To use paste, Brown off one onion, add chicken (4 breasts chopped) and cook through, add paste and one tin of chopped tomatoes. Bring to the boil and then simmer for 15- 20 minutes making sure chicken is cooked.
Simple to make and I promise you will never buy the shop packets of Fajita mix ever again.! You can double or quadruple the ingredients and store in an airtight container and keep for when ever you want Fajita’s
prep Time: 5-10 minutes
Cook time: ** minutes
Total time: 5-10 minutes
1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon white sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
Stir cornstarch, chilli powder, salt, paprika, sugar, onion powder, garlic powder, cayenne pepper, and cumin together in a small bowl.
To use fry off 4 chicken breasts with onions and peppers. Add 2 teaspoons to the Fajita mix or more according to taste
Easy to make roasted vegetable soup. You can add any other veg that you have in the fridge that may be on the turn. This is a great way to lose weight if you follow a point based diet as this can be 0 points!
If you substitute the olive oil with Fry Light mist spray this becomes Slimming World SYM free!
prep Time: 10 minutes
Cook time: 30-40 minutes
Total time: 60 minutes
Peppers – Chopped in large chunks
Garlic Bulb – peeled
6-8 Tomatoes – cut in to quarters
1-2 Green or red finger chillies
1-1.2 pints of chicken stock ( Vegetable if you prefer)
Pre-heat the oven to 200C. Roughly chop the vegetables including garlic and chilli. Place in a oven proof dish / Roasting tray.
Drizzle the olive oil over the vegetables and toss.
Place in the oven for 30 minutes. You want the want the vegetables to part burn. This adds the flavour.
When the vegetables are done add the stock and stir, Now transfer to to a sauce pan, making sure that you get every thing out of the oven dish!
Puree the soup to the texture that you like, Lumpy or completely smooth.
Warm through and serve or divide out in to portions and freeze.