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Asian Pea Carrot & Pepper Salad

 

 

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Delicious, refreshing, so tasty and easy to prepare - this is a real winner. It can be served as a spicy salad or without any chilli so it's very versatile.

Serves 4-6
Preparation time: 10 minutes

Salad Ingredients

1 pepper (red or yellow) sliced
1 packet of mangetout or peas topped and tailed
1 large carrot either sliced really finely or shaved with a vegetable peeler
2 scallions chopped

Dressing

1 tablespoon rice wine vinegar
1 tablespoon groundnut oil (or olive oil)
1 tablespoon fish sauce (nam pla)
1 tablespoon brown sugar
1 inch piece ginger minced
1/2 red chilli (more or less to your taste) finely chopped and seeds removed

Garnish : Toasted sesame seeds

Method

1. Prepare and combine vegetables.

2. Whisk all the dressing ingredients together (I usually make 4 times this amount and keep in fridge for couple of weeks). It's quicker to put everything into a chopper or food processor if you like your dressing smooth. 

3. Sprinkle toasted sesame seeds to taste. In a dry hot pan put 2-4 tablespoons sesame seeds and stir constantly for about 1 minute until just toasted. Pour into a cool bowl immediately and store in an airtight jar if you have too much. 

Chicken and Galangal Soup

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This is a stunning Thai soup that is warming and delicious.  I've added noodles in this recipe to make it into a dinner, however, they can be omitted and it's just as yummy.

So - what is Galangal you ask?

Galangal is used a lot in Thai cooking. It has a distinct peppery flavour and is used in curry pastes, stir fried dishes and soups. If you are lucky enough to live near a good Asian store you can buy it fresh, frozen or even brined in a jar. (I have bought it fresh in Eurasia store http://www.eurasia.ie/ and the Asia Market http://www.asiamarket.ie/ in Dublin). Ginger is often used as a substitute if you can’t find galangal and it’s worked out just fine for me.

This is super easy to make. Preparation and cooking and will be completed in around 20 minutes! As always there are some substitute suggestions for ingredients that are hard to find.

Ingredients

1.    ½ litre chicken stock

2.    ½ litre coconut milk (Alpro from the fridge is really lovely for this (and a lot less fattening than tin of full fat coconut milk/cream and just 5 syns in Slimming World), but use whatever one you like and low fat is fine); if you want it super rich you can use 250ml coconut milk and 250ml coconut cream)

3.    Pinch of salt

4.    1-2 teaspoons palm or brown sugar

5.    2 stalks lemongrass, trimmed

6.    3 shallots, peeled

7.    2 coriander roots (which are a lot more fragrant than the leaves) or substitute with stems / leaves

8.    2-3 bird’s eye chillies

9.    10 slices galangal (or substitute with ginger)

10.  2-3 tablespoons fish sauce

11.  3 kaffir lime leaves (hard to find fresh, they are available frozen or use good quality dried ones)

12.  100g mushrooms torn or sliced (or peas as per photo as my daughter hates mushrooms!)

13.  180g prawns or 120g chicken sliced thinly (or shellfish, fish and/or veg)

14.  Juice of 1 lime

15.  To Serve: Extra bird’s eye chillies and coriander leaves

16. 2 portions of rice or wheat noodles cooked as per packet instructions

 

Steps

1.    In a pan combine stock with coconut milk, bring to the boil, season with salt and sugar.

2.    Bruise lemon grass, shallots, coriander roots and chillies using a pestle and mortar.

3.    Add to boiling stock together with galangal and lime leaves.

4.    Simmer for a few minutes then add mushrooms and chicken, turn down the heat and continue to simmer until the chicken is cooked.

5.    In a serving bowl, add the noodles, add mixed fish sauce, lime juice, chillies and coriander and finally ladle in the soup.

6.    Check seasoning – it should be rich, salty, sour and hot.

 

 

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20 Minute Stir Fry Thai Chicken with Cashew Nuts

Serves 4

 Prep Time: 10 Mins      Cook Time: 10 mins      Difficulty: Easy

Lovely flavours and so simple to make.

 Shopping List

Stir Fry Sauce:

1 teaspoon Soy Sauce

1 tablespoon Sweet dark soy sauce

1 tablespoon Fish Sauce

1 tablespoon Brown Sugar

To serve:

1 scallion

Coriander to taste

Chicken Stir Fry:

·         2 tablespoons oil

·         2 cloves minced garlic

·         ½ small onion chopped

·         4 dried red chilies (or 2 fresh)

·         75g cashew nuts

·         400g skinless chicken thigh or breast, bite size pieces

Serve with Jasmine or basmati rice

Tip: I love a side of green beans with this

Method

1.    Stir Fry Sauce: Mix all of the ingredients together and set aside.

2.    Chicken Stir Fry: Heat the oil in a wok or large frying pan for 5 minutes over medium-high heat. Once the oil is hot enough to produce a sizzle when a drop of water hits it, add in all of the cashew nuts. Fry until they turn light brown just a couple of minutes – watch carefully as they can burn quickly. Remove them from the oil with a slotted spoon and set them on a paper towel to rest.

3.    Add the garlic, onion, and dried red chilies to the oil. Stir-fry for 3-5 minutes (depending on your stove) or until you can start to smell the spicy aroma of the chilies. Add the chicken and continue to stir-fry until the chicken is cooked through (about 4-5 minutes). Return the cashews to the pan and toss with chicken.

4.    Add the sauce to the wok and toss all of the ingredients to coat them well. Turn off the heat and add in the chopped scallions.

5.    Serve immediately with jasmine or basmati rice. 

 

Feta and Tomato Salad


 

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Summer time, lovely tasty ripe tomatoes mixed with feta cheese and chickpeas with a delicious garlic and herb Mediterranean dressing.

Serves 4-6
Preparation Time: 10 Mins

Ingredients

1 can chickpeas, drained rinsed and patted dry
1 punnet of ripe cherry tomatoes quartered
Half a packet of Feta cheese crumbled

Dressing

1 clove garlic crushed
2 tablespoons of Olive Oil
Good pinch salt and black pepper
Half a handful of mixed fresh herbs - parsley and basil

Method

1.  Gently combine chickpeas, tomatoes and crumbled feta in a bowl.
2. Whisk the dressing ingredients together and drizzle over salad.
3. Taste and adjust seasoning.

Tip: experiment with your favourite herbs - for example if you love tarragon or sage use these instead or mix and match to your taste.

Quinoa and Kale Salad with Grilled Courgette

 

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Serves 4 in 25 minutes

Preparation time:  10 minutes
Cooking time: 15 minutes
Active prep/cook time: 10 minutes

 

Quinoa Salad

200g Quinoa (or Couscous if you prefer)

400ml stock (vegetable or chicken)

Bunch / Packet of chopped Kale

2 shallots sliced (or 1 medium onion)

1 garlic clove crushed

1 red chilli sliced

1 ripe mango (or nectarine / fruit of your choice)

Salt & Pepper to taste

Juice of 1 lemon just before serving

Method:

1.Heat stock to boiling and add the Quinoa – follow packet directions (usually about 15 minutes).

2.Meanwhile, wash the kale in water/vinegar and chop

3.Slice the shallots/onion and chilli

4.Crush the garlic

5.Cut the fruit into bite sized pieces and juice the lemon

6. Prepare steps 1-4 of Mediterranean vegetables

6.Heat the oil in a large non-stick frying pan and add the onion, chilli, and garlic for about 2 minutes

7.Add the Kale, mix and stir fry for 5-7 minutes

8.Add the fruit and lemon juice. Mix well

9.Serve with the chargrilled vegetables on top

 

Chargrilled Vegetables

1 Aubergine (eggplant)

1 Courgette (zucchini)

Method:

1. Heat griddle pan on high heat.

2. Slice the Aubergine and Courgette in half and then in slices to your liking

3.Season with Salt/Pepper and a dash of olive oil

4.Place the sliced vegetables on griddle pan and cook for 6-10 minutes (until cooked to your liking) turning every 3 minutes

5.Place on top of the salad

 

Enjoy!

Tip : you can use chargrilled peppers or any other vegetables to replace or enhance this dish

Satay Chicken Skewers

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Are you having friends/family around for dinner or BBQ this summer?

Try this delish dish that can all be prepared the night before, so that you don't have to do the work on the day.  Barbecued food is so tasty especially when the weather is gorgeous. Everything seems so much better. If you are like me, you prefer to have the prep done so you can enjoy the company on the day without the stress!

This dish is made up of two parts – Satay Marinade for the chicken and a satay sauce (to be heated and served on top of the chicken skewers when cooked). Both are even better made the day before so that all the flavours develop.

Preparation time: 1 hour
Cooking time: 15 minutes on BBQ or Pan

Satay Marinade

400g chicken (breast or thighs)
1 finely chopped fresh lemongrass (soft part only), or 10g jar
1 tablespoon chopped ginger or galangal
15g coriander seeds (or ground)
5g cumin seeds (or ground)
10g turmeric powder
Pinch of chilli powder
120ml coconut cream
2 tablespoons coconut or veg oil
2 tsp brown sugar
1 tsp salt

1.    If using whole spices, separately roast the coriander and cumin seeds. Grind in a pestle and mortar, or coffee grinder until it is a fine powder.

2.    Add lemongrass, salt and ginger. In a pestle and mortar pound to a fine paste, then stir in turmeric and chili powder.

3.    Add the coconut cream (the rest of the can will be used in the Satay Sauce), oil and sugar and stir until dissolved.

4.    Cut the chicken into thin slices and marinade overnight (if possible). 

5.    Soak the skewers in water for about 20 mins, and then thread three slices of marinated meat onto each skewer. 

6.    Fry gently on barbecue. Keep basting and turn often.

 

Satay Sauce

(For flavour, the sauce is best if you make it the night before, and serve warm over the satay sticks.)
1-2 fresh red chilies, seeds removed and chopped
1 freshly chopped lemongrass (soft part only), or 10g from jar
1 large or 3 small chopped shallots
10g chopped ginger
1 tsp grated lime zest
30g chopped garlic
1 tablespoon very finely chopped coriander stems
280ml coconut cream (rest of the can)
1 tsp brown sugar
15g ground coriander
15g ground cumin
Pinch of roasted chilli powder
Pinch salt
50g finely ground peanuts
120ml stock
1 tablespoon fish sauce, or to taste

1.    In a food processor or pestle and mortar, pound all the ground spices (chillies; lemongrass; shallots; ginger; lime zest; salt, garlic and coriander stems) into a paste.

2.    Stir in the ground spices.

3.    Heat the coconut cream in a small pan, and simmer for a minute or two. Add the paste and fry gently for 4-5 minutes until fragrant and oily, stirring regularly.

4.    Season with sugar.

5.    Simmer for 2-3 minutes, stir in peanuts and simmer for a further 5 minutes.

6.    Add the stock (or coconut milk) and simmer for another five minutes. Season with fish sauce, chilli powder and a pinch of salt. 

7.    The sauce should be nutty, sweet and spicy.

8.    Remove from the heat and let the sauce sit for about at least an hour (but ideally overnight). The flavour really develops well when left.

Are you having friends/family around for dinner or BBQ this summer?

Try this delish dish that can all be prepared the night before, so that you don't have to do the work on the day.  Barbecued food is so tasty especially when the weather is gorgeous. Everything seems so much better. If you are like me, you prefer to have the prep done so you can enjoy the company on the day without the stress!

This dish is made up of two parts – Satay Marinade for the chicken and a satay sauce (to be heated and served on top of the chicken skewers when cooked). Both are even better made the day before so that all the flavours develop.

Preparation time: 1 hour
Cooking time: 15 minutes on BBQ or Pan

Satay Marinade

400g chicken (breast or thighs)
1 finely chopped fresh lemongrass (soft part only), or 10g jar
1 tablespoon chopped ginger or galangal
15g coriander seeds (or ground)
5g cumin seeds (or ground)
10g turmeric powder
Pinch of chilli powder
120ml coconut cream
2 tablespoons coconut or veg oil
2 tsp brown sugar
1 tsp salt

1.    If using whole spices, separately roast the coriander and cumin seeds. Grind in a pestle and mortar, or coffee grinder until it is a fine powder.

2.    Add lemongrass, salt and ginger. In a pestle and mortar pound to a fine paste, then stir in turmeric and chili powder.

3.    Add the coconut cream (the rest of the can will be used in the Satay Sauce), oil and sugar and stir until dissolved.

4.    Cut the chicken into thin slices and marinade overnight (if possible). 

5.    Soak the skewers in water for about 20 mins, and then thread three slices of marinated meat onto each skewer. 

6.    Fry gently on barbecue. Keep basting and turn often.

 

Satay Sauce

(For flavour, the sauce is best if you make it the night before, and serve warm over the satay sticks.)
1-2 fresh red chilies, seeds removed and chopped
1 freshly chopped lemongrass (soft part only), or 10g from jar
1 large or 3 small chopped shallots
10g chopped ginger
1 tsp grated lime zest
30g chopped garlic
1 tablespoon very finely chopped coriander stems
280ml coconut cream (rest of the can)
1 tsp brown sugar
15g ground coriander
15g ground cumin
Pinch of roasted chilli powder
Pinch salt
50g finely ground peanuts
120ml stock
1 tablespoon fish sauce, or to taste

1.    In a food processor or pestle and mortar, pound all the ground spices (chillies; lemongrass; shallots; ginger; lime zest; salt, garlic and coriander stems) into a paste.

2.    Stir in the ground spices.

3.    Heat the coconut cream in a small pan, and simmer for a minute or two. Add the paste and fry gently for 4-5 minutes until fragrant and oily, stirring regularly.

4.    Season with sugar.

5.    Simmer for 2-3 minutes, stir in peanuts and simmer for a further 5 minutes.

6.    Add the stock (or coconut milk) and simmer for another five minutes. Season with fish sauce, chilli powder and a pinch of salt. 

7.    The sauce should be nutty, sweet and spicy.

8.    Remove from the heat and let the sauce sit for about at least an hour (but ideally overnight). The flavour really develops well when left.

Roasted Spicy Potatoes

 

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Serves 4-6
Preparation time: 10 mins
Cooking time: 40 mins in oven
Active time: 10 mins

Serve with: any combo of meat / veg curries; fish; chicken; meat or vegetables.

What you need:

1 kg potatoes cut into large bite sized pieces (I used a combo of rooster and sweet potatoes but you can use your favourite type)
2 large red onions
2g curry leaves   
2 tsp chilli powder (I make my own roasted)
I tsp turmeric
1 tsp salt
Two good glugs of oil

Method:

1.    Preheat oven to 180

2.    Peel and cube the potatoes

3.    Steam/boil the potatoes for 5-10 minutes until almost cooked 

4.    Meanwhile cut the onion and slice in half moons

5.    In a dish mix all the other ingredients so that you have a paste

6.    Toss with the potatoes

7.    Roast for 40 minutes until crisp

Spinach Chickpeas and Yoghurt Curry

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Do you love creamy curries but not the cream? Then using natural yoghurt is the perfect solution. Yogurt (curd) is used extensively in India.  Spinach and Yogurt Curry is a very popular Keralan dish.

Serves four as a main dish in 25 minutes
Preparation time: 10 mins
Cooking time: 15 mins

Ingredients

2 tbsp oil (vegetable or coconut)
1 tsp mustard seeds
½ tsp fenugreek seeds
2 garlic cloves
200g shallots (or onion), chopped
1-3 fresh green chili sliced
1 inch piece of ginger (finely chopped or grated)
1 can chickpeas
2 tomatoes, chopped
1 tsp ground turmeric
1 tsp chili powder
Salt
200g raw spinach, chopped
300g plain yoghurt

Method:

1.       Heat the oil in a large pan and add the mustard seeds.  When they start to pop, add the fenugreek seeds.

2.       Add the garlic, shallots, green chili and ginger and cook for 5-10 mins (until shallots turn brown).

3.       Add the chickpeas and tomatoes. Mix thoroughly, then add the turmeric, chili powder and salt.

4.       Start adding the spinach, and cook for 5 minutes stirring occasionally.

5.       Remove the pan from the heat and gradually add the yoghurt, stirring constantly.

6.       Put the pan back on the heat, and warm for 3 minutes stirring constantly.

7.       Serve with rice and/or Naan bread. 

Sri Lankan Curry

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Deliciously fragrant and creamy this curry is served with steamed rice, dahl and pappadams. Buy Now

Serves 4 - 6

Preparation time:  5-10 minutes
Cooking time: 30 minutes

 What you need with Spiced with Love kit:

500g Chicken chopped in bite size pieces

1 medium onion slicked

2 garlic cloves crushed

1+ chillis (depending on how hot you like it)

1 tablespoon oil

Salt and Pepper to taste

Chicken Stock around 300ml

Optional: Coconut milk if you want a creamy curry

Delicious served with steamed rice and dahl

Method:

1.Marinate the chicken with salt, pepper, chilli and roasted curry powder.

2.Meanwhile, heat the oil in a large non-stick frying pan and add the onion and garlic. Cook over medium heat until onions are translucent (5-10 mins).

3.Add the marinated chicken and mix well with the paste.

4.Add stock and allow it to cook for about 20 minutes.

5.Stir occasionally and add more water as required.

6. Cook the rice according to packet instructions.

7.When chicken is just cooked, if you are using coconut milk add half a can of coconut milk and taste. Add more if you want the curry creamier and simmer until the sauce is thick.

Thai Beef Salad

 

 

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Serves 4 – 6 in under 30 minutes
Preparation time: 15 min
Cooking time:  5-10 mins
Resting time: 5-10 mins

This recipe is very easy to make and dressing can be prepared 1 day in advance. Beef can be served hot or cold

Dressing

1-2 sliced birds eye chili (or any other spicy chili - adjust amount to taste)
4 garlic cloves
2 tbsp coriander stems, chopped
Pinch of salt
2 tsp sugar
4 tbsp fish sauce
4 tbsp lime juice
2 tbsp oil

Mix Everything in food processor and chill till time to serve.

Tip: You can adjust spicy (chilli) sweet (sugar) sour (lime) and salt (fish sauce) to your own taste.

Salad

100g per person sirloin steak (room temperature)
1 tbsp oil
Salt and pepper
1-2 bags mixed lettuce leaves
1 punnet cherry tomatoes, halved
½ to 1 small red onion very finely sliced
1 cucumber, cut horizontally then cut into slices
1 bunch each of mint leaves and coriander leaves
½ bunch basil leaves

Mix all the salad ingredients and herbs

Optional Extra: 4 lime leaves very finely sliced

1.   You can stir fry slices of steak or cook it whole whichever is to your liking

2.   Drizzle the beef with oil, salt and pepper

3.   Heat oil until very hot and cook steak to your liking (about 2½ mins each side for medium rare 2 cm thick steak). Keep warm and rest for 5-10 minutes

4.   Place steak in bowl with the rest of salad ingredients

5.   Add dressing and toss lightly

6.   Serve immediately

Garnish

1 tbsp peanuts, roughly chopped
Extra coriander and mint leaves (to taste)
Lime quarters

 

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Black Pepper Curry
A versatile kit with delicious pungent peppery flavours, can be used to make a curry or as a marinade. Goes particularly well with beef, lamb, pork and chicken as well as oily fish and winter vegetables. As a curry it is delicious served with steamed rice (flavoured with a little lime juice and coriander) and apple chutney. Lovely rich peppery curry great with steamed rice and Roti.
Ingredients
  • 1 Spiced with Love Black Pepper Spice Kit
  • 400-600g Protein of choice
  • 1 Tablespoon Oil
  • 1 Medium Onion (Sliced)
  • 2 Garlic Cloves (Crushed)
  • 1 Inch (20-25g) Ginger (Grated)
  • 4 (less if prefer mild) Green Chillis
  • 300ml Water
  • 1-2 Limes (Juice and Zest)
Instructions
1.Marinate the protein in Spiced with Love curry powder for at least an hour but preferably overnight. If making as a vegetarian option, go straight to Step 2.2. Heat the oil in a large non-stick frying pan and add the onion, chillis, ginger and garlic. Cook over medium heat until onions are translucent (5-10 mins).3.Add the marinated protein and mix well with the paste.4.Add water to cover the food, bring to the boil and simmer for 20 minutes or until the food is tender and cooked through.5.Stir occasionally and add more water as required.6. Taste and if required, remove the meat/vegetables and reduce further to increase flavour. You can also add more water (100ml at a time) if you prefer the dish saucier. Keep tasting until you are happy with the consistency and amount of sauce.7. You can serve this as is now by squeezing the juice and zest of the lime(s) over the food and serve immediately.Delicious served with steamed rice and Roti or Naan Bread to mop up the gravy!
Details
Prep time: Cook time: Total time: Yield: 4-6 servings

 

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Mexican Salsa
A yummy salsa made with our Mexican Spice Kit. (Great as a speed snack on Slimming World with cut up veggies!)
Ingredients
  • 1 Spiced with Love Mexican Spice Kit
  • 2 Medium Red Onions
  • 3 Garlic Cloves
  • 0-2 (according to taste) Red Chillis (Seeds Discarded)
  • Oil or Spray
  • 1/2 Litre Stock
  • 1 Tin/3 Fresh Chopped Tomatoes/Fresh Tomatoes
  • 25g Tomato Puree
  • As required Water
  • To taste Salt + Pepper
  • To taste (optional) Bell Peppers (Diced)
Instructions
1. To make onion paste - blend onions, garlic and chilli in food processor, or chop finely.2. Add oil or spray to the pan and when melted add the onion mixture. Cook on low to moderate heat until it’s just beginning to colour. This is a crucial step in making sure you have a great base – so cook on low heat for 8-10 minutes to ensure everything is cooked. Don’t let it burn or it will turn bitter. 3.Add the Mexican spice mix kit. Cook for 2 minutes.4. Mix in the stock around a cupful at a time until it’s all absorbed into the sauce. 5. Add the tomato puree and tin of tomatoes. Bring to the boil stirring. 6. Leave to simmer and reduce for 10 minutes or so.7. Taste and add salt and pepper as required.8. Slowly bring back to a simmer and add more water if necessary for taste and consistency.9. Serve with your favourite veggies, corn chips or bread. 
Details
Prep time: Cook time: Total time: Yield: 2-4 servings