Thai Cashew Curry
Moroccan Stuffed Yams
Baked Egg Avocado Boat
Baked Egg Avocado Boat:
INGREDIENTS 1 avocado 1/4 lemon (juice) 2 eggs Pinch of salt Pinch of black pepper Handful of cilantro (chopped) METHOD 1. Preheat your oven to 425 degrees 2. Using a sharp knife, cut your avocado in half, remove the seed. 3. You'll want to scoop out a slightly larger hole within each avocado half to fit your egg in. This is relatively easy to do with a teaspoon. 4. Squeeze over the juice of the lemon quarter on the tops of the avocado halves. This will stop them turning brown in the oven. Now crack your eggs into each of the avocado halves and add a pinch of salt and pepper to the top of each. 5. Place them on a small baking tray or within a muffin tin (helps them stay stood upright) and put them in the oven for 15 minutes.
6. Once they're ready, let them stand for 1 minute before serving them.
Moroccan stuffed yams
INGREDIENTS * 2 sweet potatoes * 1 can of chickpeas, drained * 2 cloves of garlic, finely chopped * 2 tsp cumin * 1 handful of parsley, finely chopped * 1 tsp ground coriander * 1 tsp paprika * 1/2 tsp salt * 1/2 tsp black pepper * 1 Oz feta cheese, cut into cubes METHOD 1. Start off by preheating the oven to 375 degrees. 2. Place the sweet potatoes on a baking tray, cut a few shallow slits into them with a knife and place into the oven to roast for around 40 minutes. 3. While the sweet potatoes are roasting, get a large bowl and add in the chickpeas, garlic, parsley, cumin, coriander and paprika. mix them together well. 4. Remove the sweet potatoes from the oven and cut in half horizontally. Scoop out the sweet potato, leaving about 2cm of sweet potato attached to the skin. 5. Cut the sweet potato into bite size pieces and mix into the chickpeas so that they are covered with the spices. 6. Take the contents of the bowl and spoon back into the sweet potato skins. Add the cubes of feta and place back into the oven for 15 minutes. Then remove from the oven and serve hot! Thai Cashew Curry INGREDIENTS Green Curry Paste 1 green chilli (finely chopped) 1 tsp coriander seeds 1 tsp fresh ginger 2 cloves of garlic (finely chopped) handful of fresh cilantro(finely chopped) 1 tbsp turmeric 1 tbsp ground cumin 2 TBSP coco oil 1 TBSP low sodium tamari sauce Curry powder 1 large bay leaf 1 cup cashew cream (directions below) 2 cups coconut milk 1 cup purple potatoes (peeled and cut into bitesize pieces) 3 shallots (cut into quarters) 1/4 cup cashew nuts METHOD 1. Place a large wok over a high heat. Once the pan has heated up, add the turmeric, nutmeg, ground cumin and coriander seeds. Make sure there is no moisture in the pan when you're doing this because you simply want to dry roast the powders/seeds to release their flavors. This should only take around 30 seconds and you should start to smell the aroma of the spices as soon as you move them around. 3. Add the coco oil, green chili , fresh cilantro, garlic, ginger and tamari. Stir the pan frequently for another 30 seconds until all of the flavours have mixed into a wet paste. 4. Throw in the shallots, potatoes and cashew nuts and stir them until they're lightly coated in the paste. 6. Add the cashew cream, coconut milk and the bay leaf and mix everything together well. Bring the pan to the boil and then reduce down the heat so that it's just simmering. Leave the curry to simmer for around 25-30 minutes, remove the bay leaf and it'll be ready to eat. *cashew cream: soak one cup of cashews for 3 hours in hot water. Rinse, add 1/4 cup water , blend.