A photographic food adventure

Posts tagged ‘vegetarian food’

Cheat Lentil Tikka Masala

Hey guys,

This recipe is a bit of a cheat, I bought a jar of Tikka Masala sauce and added a couple of my own things but it was yum, simple, cheap and easy, which is the point of this blog so it definitely counts. Although, I’m sure Nurul can do better and I challenge her to do that! Although in hindsight it would have actually been cheaper to try and make it myself but I have NO idea how to make a curry from scratch so spending up to $5 on a jar of curry sauce was a good choice and $5 is still cheap.

As a vegetarian, lentils are a very healthy high source of protein and a great meat alternative. I don’t eat a lot of lentils but I should start eating more.

Ingredients:
1 jar of tikka masala sauce (could also use butter chicken sauce or any other sauce of your choice)
2-3 cloves of garlic, chopped and crushed
1 tin of lentils
Extra chilli if needed
1/4 cup of rice (That’s enough for me, you can make more if you like rice or are cooking for more than one person)
Naan bread from the supermarket or from your local Indian restaurant/take-away shop

Method:

First, boil salted water for rice.

While you’re waiting for your water to boil, open your tin of lentils. Tinned lentils are usually kept in brine, which is a gross brown liquid that I think smells like catfood. To avoid the brine, I always wash my lentils well so put your lentils in a colander and run cold water over them for a couple of minutes.

Add rice to the boiling water and cook til soft.

Chop and crush your garlic. (I really just wanted to show off my new knife, which I got from Countdown supermarket by saving stickers they give you after every $20 purchase). You could probably add diced onion too but I didn’t have one at the time. Like Nurul, every dish I make has a garlic or onion/garlic base, it’s called FLAVOUR. Although, I’m pretty sure, as a meat eater I never used garlic but now I’m unsure where I’d be without it. I use so much I can’t even taste it any more!

Fry the garlic in olive oil but not til it goes brown. Like Nurul, I start everything on high and turn it down when it starts to get hot. Garlic is best cooked on medium heat, it is gross as soon as it goes brown so it’s best to saute it on a low heat to get all the flavour  out.

Add lentils and fry on medium heat for 2-5 minutes. The lentils are already pre-cooked so you just need to heat them up.

Add your sauce, while on high heat then when it starts to boil, turn it to low heat and simmer for 10-15 minutes.

While your sauce is simmering, take your rice off the heat and drain it (if you cooked it using heaps of water like I did).

Also while my sauce was simmering, I went to my local Indian restaurant and got a couple of pieces of garlic naan to go with the curry, naan is always my favourite part of a curry and although my local Indian restaurant (2 minutes walk from my house) makes terrible curry, it makes good naan so that was perfect for this situation.

Plate everything and enjoy!

Tory.

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Home Made Pesto Pasta With Roasted Tomatoes

Hi guys,

Pesto is an amazing, versatile sauce for any meal. With this batch of pesto, I made pesto pasta (this recipe), pesto mashed potato and pesto on toast with cheese.

Lucky for you, you don’t have to buy pesto, it’s extremely easy to make and today, I’m going to teach you how from this Jamie Oliver recipe.

Ingredients:
Basil
Garlic (Jamie suggests half a clove but as you’ll see, I used three haha but then it was a bit too overpowering so stick to just one clove)
Pine nuts
Parmesan cheese
Olive oil
Lemon juice
Salt

Pasta
Tomatoes

Method:

Put garlic into a food processor.

Blend. Add basil and salt.

Blend. Lightly toast pine nuts in a pan.

Add pine nuts to blender. Blend.

Side note: This is where my camera went out of focus for a few pictures so a few steps are missing photographically but it’s not hard, just throw everything into the blender.

Add some olive oil and a squeeze of lemon juice.

Blend. Add parmesan.

Add more olive oil until the consistency is correct. How do you know when the consistency is correct? You can’t see individual bits like you can in the above picture but it’s also not very runny. Also, keep tasting. If it needs more of anything to make it taste the way you like pesto, add more oil or lemon or even basil.

Chop tomatoes. Put them on a baking tray and into the oven at 200 degrees until roasted.

Boil pasta in salted water til cooked.

Toss a few teaspoons of pesto through the pasta. You don’t need much, it’s strong stuff. Add the roasted tomatoes on top.

Enjoy!

Tory.

Spinach and Ricotta Cannelloni

Hi guys,

Sorry about the delay in recipes, I spilt wine on my computer recently and that’s meant being unable to post but I’m borrowing a friend’s computer today to post some recipes I’ve been making over the past week or so.

Spinach and ricotta cannelloni is very simple and quite cheap. It’s the first time I’ve made it myself, I’ve previously had it at restaurants and it’s pretty tasty.

Ingredients:
One packet of cannelloni tubes, which can be found in the pasta aisle of your local supermarket
Spinach (I used frozen spinach, defrosted but fresh is great if you have it)
A tub of ricotta cheese
2 yolks
2 crushed garlic cloves
1/3rd of a cup of grated cheese
Nutmeg
Salt

Tin of tomatoes
Mixed herbs
Tomato paste
Salt
Garlic (optional)

Method:

Put ricotta into a bowl.

Add spinach and garlic. Stir.

Add egg, nutmeg and salt.

Add cheese. Stir again.

Stuff cannelloni tubes with mixture. They’re quite small tubes so very fidgety to stuff but try using a knife to push the mixture down so the whole tube is filled.

Now you can focus on your tomato sauce. In a pan, fry garlic (if using), a tin of tomatoes, tomato paste and herbs. Boil for 5 minutes then take off the heat.

Pour half of the tomato sauce into your baking dish and put the filled cannelloni tubes on top.

Pour the rest of your sauce on top and add grated cheese on top too.

Bake in the oven for 200 degrees for about 30 minutes. Test with a skewer to see if cooked.

Enjoy!

Tory.