With the New year just starting decided to was time to revamp the blog and get it going again. The Football has now been moved to it's own page at www.Redhilltownfc.blogspot,com and I have decided the vary my entries. Food will probably play a major part in this.
So with this in mind a recipe I tried last week, which I have now cooked a couple of times and tastes great is Egg Curry. Very quick simple and cheap to make, and really easy to vary in size.
To begin fry up some onions, and add the Curry paste, Tikka masala is recommended by the Good Food where I got this recipe from, but any will do depending on taste, you can even make your own if you feel so inclined.
Whilst doing this hard boil your eggs.
Next you need to add a tin of Tomatoes and 200 mls of water or stock. Leave to simmer until you have a thick sauce. Then add some peas and cook for a couple of minutes. Cut eggs in half and add to sauce, until warmed through. Finally you need to add Greek Youghurt. Volume dependant on how creamy or how spicy you like it.
I also lke to add some baby spinach leaves and just stir them through.
Serve with rice and Enjoy.
For full details of this recipe please go to BBC Good food .
Also before I sign off a quick Tip. Do you ever have half eaten packets of pre-made popadums in the cupboard. Yo know, the packet the you opened last time you had a curry and they didn't all get eaten. Trouble is they have now gone a bit soggy.
Well i decided to experiment with this and put them in the oven on a low head about 160c or gas mark 3 I think. Exact temperature doesn't really matter. Anyway don't leave them in their too long or they will burn probably around 5 mins. Take them out and you should have nice crisp popadums again.
I like to serve mine with chopped onion, coriander and lemon juice. but use what ever is your poison.
So with this in mind a recipe I tried last week, which I have now cooked a couple of times and tastes great is Egg Curry. Very quick simple and cheap to make, and really easy to vary in size.
To begin fry up some onions, and add the Curry paste, Tikka masala is recommended by the Good Food where I got this recipe from, but any will do depending on taste, you can even make your own if you feel so inclined.
Whilst doing this hard boil your eggs.
Next you need to add a tin of Tomatoes and 200 mls of water or stock. Leave to simmer until you have a thick sauce. Then add some peas and cook for a couple of minutes. Cut eggs in half and add to sauce, until warmed through. Finally you need to add Greek Youghurt. Volume dependant on how creamy or how spicy you like it.
I also lke to add some baby spinach leaves and just stir them through.
Serve with rice and Enjoy.
For full details of this recipe please go to BBC Good food .
Also before I sign off a quick Tip. Do you ever have half eaten packets of pre-made popadums in the cupboard. Yo know, the packet the you opened last time you had a curry and they didn't all get eaten. Trouble is they have now gone a bit soggy.
Well i decided to experiment with this and put them in the oven on a low head about 160c or gas mark 3 I think. Exact temperature doesn't really matter. Anyway don't leave them in their too long or they will burn probably around 5 mins. Take them out and you should have nice crisp popadums again.
I like to serve mine with chopped onion, coriander and lemon juice. but use what ever is your poison.
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