Quorn and Vegetables Yogurt Curried Pasta Twists.

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Ingredients :

2 cups Pasta Twists – cooked al-dente and water drained ( keep some pasta water for the curry).

For the Curry :

A

Coconut oil – 2 tablespoons

3 pips of Garlic – sliced

1 White Onion – sliced

Ginger – grated – 1 tablespoon

Turmeric powder – 1/2 teaspoon

Chilli powder – 1/2 teaspoon

Fennel seeds / powder – 1 teaspoon

Coriander powder – 1 teaspoon

Mild curry powder – 2 tablespoons

B

1 cup Quorn Chicken style pieces

1 cup Cauliflower – florets

1/2 cup Chestnut Mushrooms – sliced

1/2 cup Green Beans – sliced

1 Red Pepper – chopped

1 large Tomato – chopped

C – to finish

Greek yoghurt – 3 tablespoons

Coriander leaves – roughly chopped

Salt to taste

Method :

  • Heat the oil and fry all ingredients in A until fragrant.
  • Add ingredients in B and mix in some of

    the pasta water, approximately 100ml.

  • Cook the Quorn and vegetables for 6 – 7 minutes until the curry loses its raw taste.
  • Add the pasta twists to the curried vegetables and stir in ingredients C.

    You may add more pasta water if you prefer a wetter consistency in your curry.

  • Plate up and enjoy!

Asian Tuna Salad.

Ingredients:
1 can Tuna in spring water – drained
1/2 cup Lettuce – chopped
1/2 cup Cucumber – chopped
4 baby plum Tomatoes – chopped
3 Radishes – sliced thin
2 Thai red chillies – chopped fine
1 Spring Onion – sliced thin
5 – 7 Almonds – toasted and roughly pounded.
1/2 teaspoon Fish Sauce ( Nam Pla )
Juice of half a Lime
Dash of white pepper powder
Sesame seeds
Method:
Mix all ingredients. Garnish with toasted almonds and Enjoy!

Basa Fillet and Avocado Salad.

Pesto Fish Recipe

1 Basa Fillet ( or any white flesh fish )
1 tablespoon Red Pesto ( I used Jamie Oliver’s)
Dry Ingredients:
2 tablespoons Plain Flour
1/2 teaspoon Fennel powder
1/2 teaspoon Paprika powder
1/4 teaspoon White Pepper powder
Pinch of salt
Tortilla wraps – 2 small or 1 big
Method :
Baste one side of the fillet ( the upper, fleshy part) with the pesto. You can use green pesto if you prefer.
Mix all the dry ingredients and gently coat both sides of the fillet.
Oil the pan and cook each side of the fillet for 7 minutes.

 

Avocado Salad Recipe:

1 medium riped Avocado – chopped
2 baby plum tomatoes
1/2 Onion – diced
1 red or green chilli – chopped
2 sprigs fresh Dill – chopped
2 tablespoons Greek Yogurt
Salt and pepper – just a pinch
Method :
Mix all the ingredients to come together.
Garnish the wraps with lettuce, place the fish and salad. Serve with lemon or lime wedge.