2 tsp of yellow mustard seeds 3 tsp fennel seeds 3 tsp coriander seeds 2 tsp of cumin seeds (or 1 tsp ground) 4 cloves of garlic, crushed 1 medium onion, chopped Pinch salt 2
tsp sugar 400g can chick peas, drained and rinsed 400g can diced tomatoes 400g chicken stock 2 red capsicums, roasted, peeled, and seeded Freshly ground pepper, to taste
2 tsp of yellow mustard seeds 3 tsp fennel seeds 3 tsp coriander seeds 2 tsp of cumin seeds (or 1 tsp ground) 4 cloves of garlic, crushed 1 medium onion, chopped Pinch salt 2
tsp sugar 400g can chick peas, drained and rinsed 400g can diced tomatoes 400g chicken stock 2 red capsicums, roasted, peeled, and seeded Freshly ground pepper, to taste
Not exact matches
Pin It Ingredients For the cake: 355g plain flour 1 tbsp baking powder 1/2
tsp salt 225 ml milk 2
tsp vanilla extract (I used 1
tsp extract and 1
tsp vanilla bean paste)
400g caster
sugar 225g unsalted butter, softened... Continue Reading →
1 cup fusilli (or any tight spiral pasta) 2 tbsp olive oil 1 small brown onion, chopped finely 2 garlic cloves, crushed 1 x
400g can chopped tomatoes 2 - 3 tbsp tomato paste a few handsful of spinach, stems removed and chopped roughly 1/2
tsp dried oregano 1/2
tsp raw
sugar 1/2
tsp sea salt fresh black pepper to taste
25g raw grass - fed butter (for a vegan option use 25g coconut oil) 1/2 head of cauliflower (cut into small florets) 1 aubergine (cubed and soaked in juice 1/2 lemon) 2 tbsp garam masala powder 1 tbsp ground cumin 1
tsp tumeric 1 tbsp cinnamon 1
tsp chilli powder 1/4
tsp Himalayan pink salt 1 tbsp coconut
sugar Half a bulb of garlic (cloves peeled) 3 ″ piece of root ginger (peeled) 1 tbsp tomato paste 1 tin chopped tomatoes (or
400g chopped tomatoes) 1
tsp tamarind paste (optional) Juice of 1 lemon 1 white onion 4 tbsp coconut milk 4 spring onions
250 ml Murphy's Irish Stout 250g butter (I always use salted) 75g cocoa powder
400g caster
sugar 145 ml Buttermilk 2 large eggs 1 tablespoon vanilla extract 275g plain flour 2
tsp bicarbonate of soda 0.5
tsp baking powder
Pin It 14 very large cookies Ingredients for cookies:
400g flour 1
tsp bicarbonate of soda 2 tbsp homemade gingerbread spice mix 2 tbsp cinnamon 1
tsp ground anise 1 tbsp dark cocoa powder 1/4
tsp salt 100g icing
sugar... Continue Reading →
1
400g can adzuki beans 3 cloves garlic, crushed 1/2 cup sunflower seeds 1/2
tsp sumac 1/2
tsp ras el hanout freshly ground salt & pepper (to taste) 1/2
tsp coconut
sugar 1/2 lemon, squeezed 1 large handful coriander, roughly chopped Extra virgin olive oil
400g self - raising flour 100g Suma whole, raw hazelnuts 100g soft light brown
sugar a pinch of salt 1 chia egg (1 tbsp chia seeds + 3 tbsp water) 350 ml Rude Health hazelnut milk 1
tsp apple cider vinegar 100g Montezuma 73 % cook's chocolate 150g vegan margarine / butter substitute 1
tsp vanilla extract
Ingredients 600g fresh cranberries 600g cherry tomatoes 150g dried cranberries 1 red onion 1
tsp each ground black pepper, allspice and ginger
400g light muscovado
sugar 200 ml cider vinegar
For the cake: A little butter, to grease the tins 4 eggs 250g golden caster
sugar 2
tsp vanilla extract 250g plain four
400g fresh cherries, stoned and halved
400g plain flour, plus extra for rolling 1 1/2
tsp baking powder 1/2
tsp bicarbonate of soda 2
tsp ground ginger 1/2
tsp ground mixed spice 1 1/2
tsp ground cinnamon 90g salted butter 120g dark brown soft
sugar 1 large egg 150g treacle 1
tsp vanilla bean paste 1
tsp finely grated orange zest 200g royal icing 2 tbsp orange juice