Paneer, Sweet Potato & Chickpea Curry. Paneer, Chickpea
INGREDIENTS for 4:

400g Paneer cut into cubes
400g tinned chickpeas, drained
400g fresh tomatoes, chopped
400g sweet potatoes (2x) peeled and cubed
1 large onion roughly chopped
3 garlic cloves crushed
2 tsp ginger grated or finely chopped
1 tsp turmeric
1/2 tsp salt
1.5 tsp Garam Masala
250g fresh spinach/kale/silverbeet, roughly chopped
Juice of half a lemon

Combine the cubed Paneer with the turmeric and 1 tbsp oil.

Heat a large casserole and add the Paneer. Colour on all sides for a minute or two then set aside.

Option:try baking kumara for 30min first.

Add 1tbsp more oil and brown onions. Add garlic, ginger, and salt and cook a few min.

Add chickpeas, roast kumara, tomatoes, Garam Masala, greens along with 100ml water. Bake for another 15 minutes.

Squeeze in the lemon and serve!

Delicious Israeli couscous mixed salad

I basically made this one as I had various leftovers that needed using up. And it ended up working out really well.

Ingredients
1 cup israeli couscous, cooked
Few teaspoons Olive tapenade
Handful Kalamata Olives, diced
5 ish sun-dried tomatoes finely diced
Couple garlic cloves diced
Roast capsicum diced
1/2 stick celery diced
1/2 tin chickpeas
Lemon juice
Olive oil

Purple power quinoa salad

Delicious well rounded and colourful salad, great for parties!

Ingredients

3/4 cup white quinoa

1 cup grated or julienne beetroot

1 cup red Cabbage shredded

1 cup purple grapes

1/2 cup radishes cut into half moons

Coriander leaves (garnish) 

Dressing

2 tablespoons olive oil

1 teaspoon apple cider vinegar

1 tablespoon honey

1 tablespoon seeded mustard

3/4 teaspoon salt

2 teaspoons lime juice

Method

Boil quinoa for 12 minutes in plenty of water. 

Chop veg and add to mixing bowl

Mix dressing

Combine all together. 

Garnish with coriander

Recipe source: The Revive Cafe Cookbook 5 courtesy of one of my favourite Auckland Cafes. 

Emily's famous hashbrowns

Ingredients
2 medium potatoes
1/2 onion
1/4cup flour
1 egg
Oil
Salt and pepper

Method
Grate or julienne potatoes including skins. Rinse shredded potatoes until water runs clear. Place in a bowl and mix in the onion, flour and egg until evenly distributed.

Heat oil in a pan. When oil is hot, add potatoes into the pan in a 1/2inch thick layer. Cover the whole bottom of the pan. Cook on a medium heat for

Spanish Baked Rice with Chorizo & Chickpeas

Lately I've been enjoying mixing meat with pulses for a richer, cheaper and healthier meal. Being a rediculously busy working mum I've also been looking for meals that are relatively easy whilst still being yummy... This dish has all of these features!

Ingredients

2 tbsp olive oil

250g streaky bacon, diced (alternatively use cooking chorizo, or a combination of both)

1 onion, finely diced

2 leeks, white and pale green parts only, sliced, rinsed and well drained

5 garlic cloves, skin on and left whole

3 whole plum tomatoes from a tin, drained of juice 

1/2–1 tsp sweet paprika, to taste

300g Spanish paella rice (risotto rice will do) 

600ml hot chicken stock or boiling water

Small bunch flat-leaf parsley, chopped

400g tin chickpeas, drained and rinsed

Method

Preheat the oven to 180oC (170oC fan). 

 Heat the olive oil in a heavy-bottomed casserole dish over a moderate heat and fry the bacon and/or chorizo for 3–5 minutes until golden, blistered and exuding fat. Add the onions, leeks and garlic cloves and cook for about 8 minutes until soft. Add the tomatoes, paprika and rice and mix everything together until the rice is well coated and warmed through.

Add the hot stock or boiling water and the parsley and give the rice a good stir. Check the seasoning, adding a bit of salt or paprika if necessary. Add the chickpeas to the surface of the rice and cover the pan with a tight-fitting lid.

Bake in the oven for about 20 minutes until the rice has absorbed all the liquid and the grains are just cooked through. Leave to rest for 5 minutes off the heat, with the lid on.

Serve with lemon wedges and be sure to squeeze the pulpy flesh from the garlic cloves as you come across them. 

Source: I found this recipe on the UK National Trust website.www.nationaltrust.org.uk. It's from the recipe book called The National Trust Family Cookbook by Claire Thomson, which looks appealing....

Warm salmon and pickled cucumber salad

This is the ideal quick meal – it is perfectly possible to cook it in 20 minutes from start to finish.

Ingredients:

1 cucumber

25ml soy sauce

75ml sesame oil

10ml white wine vinegar

2 heads of broccoli cut into florets

2 tbsp olive oil

4 salmon fillets, skin removed, 120g each

½ bunch of dill, chopped

Salt and pepper

Method:
 

Leaving the skin on, cut the cucumber into 8cm long strips, discarding any seeds. Place in a bowl and add the soy sauce, sesame oil and white wine vinegar. Season to taste with salt and pepper and allow to marinate.

Bring a saucepan of salted water to the boil, add the broccoli and cook for five minutes until just cooked. Drain and allow to cool.

Heat the olive oil in a frying pan and cook the salmon for two minutes on each side, depending on the thickness (up to a maximum of five minutes in total). Remove from the pan and allow to cool until it is cold enough to handle. Then break it into flakes.

In a large bowl, mix the salmon, broccoli and marinated cucumber, tipping in as much of the marinade as you like. Finish with the chopped dill, mix well and check the seasoning.

Serve on a large plate with spoons of horseradish cream or grated fresh horseradish. Serve immediately.

https://www.theguardian.com/lifeandstyle/2011/jul/13/warm-salmon-cucumber-salad-recipe