My sister came over for a cup of coffee and she wanted to try on my skidress. Well it was a little bit small for her. Maybe she will take it for skiing in february. I don't care if she takes it as long I get the dress well bake, cause it was quite expensive. After I crudled myself into a blanket on the sofa and was watching TV. Very lazy I know, but I was a little bit tired and why not for an hour or so......?
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Tomato, squash & spinach curry
Serves 4
Prep 5 mins
Cook 25 mins
Ready in 30 mins
Ingredients
1 large onion , halved and sliced
oil
2 tbsp madras curry paste
1 small butternut squash , about 500g, cut into chunks
5 tomatoes , quartered
100g spinach , roughly chopped
steamed Basmati pilaff , to serve
Preperation:
- Cook the onion in 1 tbsp oil for 5 minutes until softened. Add the curry paste and cook for 3 minutes. Add the squash, tomatoes and 200ml water, stir well.
- Cover and simmer for 15 minutes until the squash is just cooked and the tomatoes have broken down. Stir through the spinach and leave for a couple of minutes to wilt. Season and serve with basmati rice.
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Tangy roast pepper and walnut dip
Ingredients
- 1 tsp each ground cumin and ground pimenton (smoked paprika), plus extra to serve
- 6 tbsp extra-virgin olive oil
- 100g walnuts halves
- 225g roasted red peppers from a jar, drained
- 1 tbsp tomato purée
- 1 garlic clove , crushed
- 2 tbsp pomegranate molasses (or substitute lemon juice or red wine vinegar)
In a pan, heat the ground cumin and pimenton in the olive oil until fragrant. Combine the rest of the ingredients in a food processor, then season with salt and pepper. With the motor running, slowly pour in the spiced olive oil until incorporated. Add a tbsp of water if it's too thick. Scoop into a bowl and serve with freshly ground black pepper and pimenton on top.
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