Monday, 1 October 2007


This is a sort of blend of all the different samosa recipes I have, and then a bit of a Mel twist....

...which means everything is approximate!! lol


I base all the veg quantities around a medium sized potato....and aim for everything to be the same quantity roughly as the potato.

I have added.....broccoli, sweet potato, peas, carrots, 2 cubes ish of frozen spinach, parsnip...basically anything going. I always then add in an onion.

you also need...filo pastry, butter, oil for cooking, mild curry paste, cumin seeds.


I pre-cook any root vegggies until they are soft (however you usually cook them).

I heat some oil in a pan, but not too hot, and throw in about 1/2 a teaspoon on cumin seeds, and cook out for a couple of mins. I then throw in the onions and cook them for a few mins until they are soft. I then throw in the rest of the veggies for a min or two. Peas I tend to throw in either still frozen or fresh but not pre-cooked.

I then put in about a whole teaspoonful of mild curry paste, more to taste really if your lo likes it, and again cook it in for a min or two, then take off the heat.

Here I usually let the mixture cool down a little, then I blend it. Otherwise I find the filling just falls out. I guess as George gets older I will do this less!

I then cut the filo into strips about 2-3 inches deep. Put a teaspoon of the filling in one corner of the filo strip, then fold one corner of the strip over into a triangle. Then keep folding the triangle over to the end of the filo strip. Brush the triangle with butter all over, then put on the baking tray.

Cook them at 200 degrees centigrade until they are brown & crispy. Should be no more then 10 mins - but it will depend on the size (and if you are using my oven or not!!!)


Monday, 24 September 2007

Jeasmin's Kisuri (mix of rice and lentils)

half a cup of red lentils
half a cup of rice (such as long grain or basamati)
half an onion (chopped)
1/4 spoon of dried termeric
1 bay leaf (leave it out of you don't have any at home
a small pinch of salt (to help the lentils cook)

put it all in a saucepan
wash rice and lentils
add a little water (about 3cm above the rice/lentils).
cook on high until it bubbles
then cover and simmer and let rice/lentils cook and soften (add a little bit of water if req to prevent pan from drying out as the rice/lentil is cooking.)
mash with a fork or a potatoe masher (add more water afterwards if req to taste)
NOTE: before doing above, check lentils/rice is cooked - it's cooked if it dissloves when you rub it between 2 fingers.
then fry some thinly sliced onions (1/2 an onion) with butter or oil or ghee until it's goolden brown.
then just pour into the ricelentils pan.
then enjoy.

Wednesday, 12 September 2007

Sausage Casserole

I made 2 versions of this, 1 with veggie sausages, 1 with meat.

I started by browning the sausages, then setting them aside.

Into the casserole I put:

1 onion (1 leek in mine as I hate onions!)Chopped up chunky
a handful of mushrooms
come sliced corgettes
a good handful of red lentils
2 cloves of garlic in 2/3 peices
2 small dried chillies - whole
fresh black pepper
A tin of plum tomatoes
1/2 a tin of cold water

I then threw the browned sausages in. I had 5 meat sausages in this amount, and 2 veggie ones in a sep casserole with the same amount.

I then put it in to cook for about an hour, but that included time for my oven to decide to warm up! lol. It needs to simmer well for at least half an hour to cook the lentils.

5 mins before I took it out I thickened the sauce with some cornflour, and returned to the oven.


Sunday, 25 March 2007

Mushroon, Spinach & Philly Pasta

yet another random one for you!

I fried off a largish mushroom in some butter with a clove of garlic crushed and then added some mixed herbs.

I then added in a defrosted "portion" of frozen spinach and cooked it off for about 2 mins.

I then stirred in 2 spoons of philly, and mixed it all together for another 2/3 mins until it all melts together and looks like a sauce.

I served it with pasta shells, and the sauce all his in the shells as it is supposed to. A total sucess and really quick in an emergency!

Monday, 19 March 2007

Mini Pizzas

I am afraid this is another of my random recipes - but here goes!

I bought a packet of ready mix dough mix, the sort you just mix up with water and kneed for 5 mins. I cut out the dough with a pastry cutter.

I made a topping by draining and chopping 2/3 whole tinned tomatoes with some mixed herbs, and spread just a little on each pizza.

this time |I topped with some grated courgette and mushroom, but I have made them for christmas with lots of different toppings (ham & pineapple, mushroon sweetcorn & pineapple, pepperoni etc etc).

I used cheddar cheese this time, but there is no reason I know of not to use mozzerella (except if you forgot to buy some like me!!)


Saturday, 3 March 2007

AK's lovely lentils - from Em!

Lovely Lentils -from Annabel Karmel book

Adding lentils to a baby puree provides a good source of protein and beta-carotene and also folate, fibre and vitamin C.

30g (1oz) butter
125g (4oz) leeks, finely sliced
30g (1oz) celery, chopped
30g (1oz) red pepper, cored, de-seeded and chopped
60g (2oz) red lentils
100g (4oz) 1 medium carrot, peeled and chopped
250g sweet potato, peeled and chopped
1 bay leaf
15 fl oz vegetable stock or water

Melt the butter in a saucepan and saute the leeks for 2 to 3 minutes.
Add the celery, red pepper and carrot and saute for 5 minutes.
Add the lentils, saute for one minute, then add the sweet potato and bay leaf and pour over the stock.
Bring to the boil, then reduce the heat, cover and simmer for about 30 minutes, or until the vegetables and lentils are tender.
Remove the bay leaf and blend to a puree or mash (i generally mash)


MAKES 6 PORTIONS i freeze them in small pots and defrost them as and when. We also eat it, great with lamb but know your a veggie.

Dh loves it, if he's making tea you can guarentee thats what we get! And Will sometimes has it on toast.

Em x

Saturday, 24 February 2007

Puff Pastry Tarts

I used ready rolled puff pastry as I am lazy!

I cut it out into 1.5 inch squares, and then marked a second square in the centre of each tart and pricked the pastry with a knife inside the square. I got 12 out of 1 sheet.

The outside square I brushed with beaten egg.

I I mixed up the ricotta (about half a tub) with 2 lumps of frozen spinach (one of the rare non-organic things I use), and this filled 6 of the tarts.

I fried 1 organic portabello mushroom with garlic in butter, and that filled 4 tarts.

In a panic as I had 2 tarts left over I sliced some baby tomatoes and put on a few thin slices of cheddar over the top, with a twist of black pepper.

They were then baked on a greased baking tray for about 20 mins on 200*C.