Perfect Thai Style Salmon Fish Cakes

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Perfect Thai Style Salmon Fish Cakes

Thai Style Fish cakes

Perfect Spicy Red or Green Thai Curry

Posted on September 12, 2011 by davesnumerouno

The
Perfect Delicious Easy 10-15 minute Thai Spicy Red or Green Curry. Served with
Fragrant Sticky Thai Rice or Noodles.

Spicy Prawn Thai Red Curry

Basic Ingrediants for a Thai Red/Green Curry

1) A jar of Blue Dragon red or green curry paste ( green curry tends to be a
little spicier it has more chillies in it than red) Use about a 1/4 of a jar,for
2 people.

2) 1 Large onion chopped.

3) 3 Cloves of garlic finely sliced,

4) A piece of fresh ginger finely sliced, about thumb sized ( the ginger is
optional but I think it gives a boost of flavour to the curry.

5) Chopped broccoli ( amount added to your preferance) If you can find it
purple sprouting is best.

6) A satchet of coconut cream, or a tin of coconut milk, a low fat/light one
if watching your weight. I prefer coconut cream.

7) A bunch of fresh basil leaves to add at end of cooking. ( If you can find
it holy basil is best )

8) Red or Green pepper chopped

10) Red or Green chillie finely chopped for garnish at end of cooking,
optional depends on how hot you like your curry.

11) 3 sliced mushrooms.

12) Prawns- or chicken,firm flesh fish such as monk fish,or
meat.

13) 2 tbs of virgin olive oil.

I have cooked Thai curry many times using all fresh ingrediants, eg. lemon
grass, shrimp paste etc., but I find the ready made paste extreemly good and
very time saving, and far much easier.

Cooking Time about 10-15 minutes.

Preperation and cooking curry.

Heat oil in a solid pan, add onions and red or green pepper, ( depends on if
using red or green curry paste ) add sliced mushrooms and chopped broccoli, fry
gently till soft, add curry paste about 1/4 of a jar ( for enough for two people
) fry gently for about 3 minutes, add a small amount of water if sauce starts
burning and sticking to pan. Add fresh ginger root if using, add coconut milk
about 1/2 a tin to start with you can always add more later if needed, depends
how thick you want your sauce. If using coconut cream satchet, melt in a cup of
boiling water then add to curry sauce. Bring to the boil stiring continuously to
prevent sticking.

Add washed prawns, you can either use ready cooked or raw, if using raw
prawns run a knife along the back of the prawn and remove the thin black vein
you should see. I prefer using raw or cooked prawns left in their shells during
cooking as the shell adds flavour to the sauce. Cook till sauce thickens and
prawns are either cooked if raw, or heated through if ready cooked. Prawns that
are raw without shells should be cooked until pink, about 3 minutes depends on
size of prawns. Raw prawns with shells will take longer about 5
minutes.

Once prawns are cooked add crushed basil leaves, and if you want a thinner
sauce add more coco nut milk or water if using satchet cream
coconut.

Plate up adding either fragrant Thai sticky rice or noodles.

If you require a hotter sauce now sprinkle with the chopped chillies to
garnish.

If you cooked prawns in their shells it is easier to eat if you de-shell
them before putting them on the plate, also take out the thin vein in the back
of the prawn with a knife. They look better left with their shells on when
plated up but does make for a messy pair of hands! maybe leave one or two prawns
in their shells for presentation on the plate.

I hope you enjoy this curry as much as I do it’s
one of my favourites.

PTITCHEF

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Dave

Perfect Chapatti’s

Posted on September 12, 2011 by davesnumerouno

PERFECT HOME CHAPATTI’S

Home made Chapatti’s, a quick easy recipe for you to enjoy with all your
home made curries. They can be made thin or if you prefer thick. Chapatti’s are
best made with wholemeal flour. The texture of the chappati can be changed
to individual taste by mixing plain flour with the wholemeal flour.Try to use
flour as fresh as possible for the best chapatti’s.

Preparation Time – 20 minutes

Resting Time – 10-15 minutes

Cooking Time: 20 -30 minutes

Ingredients

200g Medium Wholemeal Flour

150ml Luke warm water

2 Tablespoons oil

Ghee or butter to spread

Plain flour to dust.

Method

Take a mixing bowl and add the flour and oil. Mix the two together with your
hands and whilst kneading gradually pour in the water. The final amount of water
required will be dependent on the absorbency of level of the flour so leave a
little until you have mixed the flour well. Add remaining 50ml if you want a
softer mix. A softer dough allows you to produce a much thinner and pliable
chapatti that will not crack at the edges when cooked. However soft chappati
dough is hard to roll without some skill so practise a few times before serving
to friends !

Knead the dough for about 2-3 minutes. The dough should be smooth and
pliable, cover and allow to relax for 10-15 minutes.

Apply a teaspoon of oil onto your palms and knead once more, very briefly.
Divide the dough into 12-14 equal parts. Each portion should be about the size
of a golf ball.

Before you start to roll, dust each flattened ball with plain flour and use a
rolling pin to make a thin circle measuring about 14-15cm in diameter. The trick
to a perfect chappati is to ensure that it rolled out evenly. Do not grip the
rolling pin too tightly. Place the palms of your hands on the tapered edges of
the rolling pin and let the chapatti almost roll itself. It does not matter how
long it takes for you to roll the Chapatti the result should be smooth and even.
A common failing when rolling is to press too hard at the centre giving a
chapatti that is thin in the middle and thicker on the edges. This leads to
uneven cooking.

Heat a non-stick pan over medium heat. Place your chapatti into it. As soon
as you can see little bubbles appear on its surface – usually within 30 seconds
– turn it over onto the other side. Cook the other side for 30 seconds. Then
place it under a preheated grill or directly onto the fire to bloat (little
brown specks will appear on the surface). Turn it over during bloating. The key
is to get air into the chappati to make it soft and pliable.

Place your cooked chapatti on a plate and smear with a little melted ghee or
butter.

Make all the chapatti’s in the same way and stack them on top of each other.
Keep them covered with a clean tea towel, NOT a container, as steam given off by
hot chapatti’s will dampen the rest. Serve hot with any curry!

PTITCHEF

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Chineese, Asian, Mexican, etc. I’m sure you won’t be disappointed finding what
you are searching for.

The recipe’s and food web and blog sites that are featured on PETITCHEF have
been personally vetted and approved by PETITCHEF before publication.

Visit PETITCHEF today and enjoy the experience of viewing the multitude of
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Happy Cooking and Eating

Dave

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Perfect Rendang Curry

Posted on September 12, 2011 by davesnumerouno

Beef Rendang Curry Recipe

BEEF RENDANG

BEEF RENDANG CURRY has got to be just about the NO.1 curry in the world ! The
2 years of my life I lived in Malaysia I would have happily eaten it for
breakfast, lunch and dinner ! Usually though it was after a few pints of Tiger
beer at the end of the night, mopping up the curry sauce with a very fattening
Paratha ( bread made with layers of butter/ghee like puff pastry ) I put on 2
stone over 2 years ! But who could resist such delicious cuisine !Lamb or
Chicken can also be
used .

BEEF RENDANG INGREDIANTS ( 2 people )

Use only only fresh ingrediants to bring out the best spicey flavours of this
curry, powdered spices will not bring out desired result of mind bending
flavour. All the spices can be obtained quite easily
fresh.

1) 1 kg of Cubed beef ( use stewing, braising or rump )

2) 1/2 cup of grated fresh coconut[

3) 1 tbs chopped fresh galangal

4) 1 dsp chopped fresh tumeric

5) 2 deseeded green chillies

6) 3 choppped shallots

7) 4 cloves of garlic

8) 1 dsp of cumin seeds

9) 1 dsp of corriander seeds

10) 1 star anise

Pound all spices in a pedastal and morter, or electric mixer till becomes a
paste.In a large solid pan fry the beef in oil till sealed and browned.Add paste
and fry gently for about 3 minutes whilst stiring to prevent burning’Add one and
a half cans of coconut milk, 1 piece of cinnamon bark about 2 inches long, 4
pieces of lemon grass bashed to crush and release flavours, 8 torn kaffir lime
leaves, 1/4 cup of tamarind juice freshly made. 1 tsp of salt.Cover and simmer
for two and a half hours, stirring occasinally to prevent sticking.Remove lemon
grass at the end of cooking, and stir in 1 tbs of palm sugar. Taste, if too
chilli, hot add more coconut milk, or if you want more gravy. For a drier
curry drain sauce into another pan and reduce on high heat to desired thickness.
return sauce to meat . Add chopped fresh basil and stir into sauce if desired.
More oil can be added at end of cooking to give a different texture to curry.
Once you have cooked curry once ingredients can be adjusted to your own taste
when next cooked eg. more or less chilli, tamarind
etc.

To serve with the curry make a refreshing side salad by—slicing cucumber
and sprinkle with salt to draw out water, leave for 1/2 hour. Pat dry with
kitchen paper in a dish add to cucumber grated fresh coconut, thinly sliced
shallots, deseeded red chillies thinly chopped, squeeze on the juice of a fresh
lime and add a little coconut milk and mix
together.

Serve with rice of your choice, I prefer basmatti or pillau boiled.

An easy fool proof way of cooking perfect rice for those who have problems
with stodgy rice, is use Tilda rice rinsed under cold water in a collander,1 tea
cup of rice for two people. Place rice in a large pan filled with plenty of
boiling water, add salt to taste, fast simmer till cooked about 10-15 minutes.

A bay leaf 2 cloves, a star anise, and a piece of cinnamon bark can be added
to the water to add fragrance if required.

Experienced rice cookers might like coconut rice by adding coconut milk and
less water.

Or cooking the rice by the absortion method with coconut milk.

Fried caralmelised oinons and peppers can be added as a side dish if
required.

Enjoy and please give me your feedback.

Camelia said… Hello, We bumped into your blog and we really liked it –
great recipes YUM YUM. We would like to add it to the Petitchef.com. We would be
delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes. Petitchef is a french based Cooking recipes Portal. Several
hundred Blogs are already members and benefit from their exposure on
Petitchef.com. To add your site to the Petitchef family you can use
http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to
Petitchef.com and click on “Add your site” Best regards, petitchef.com 16 August
2011 14:11 Posted by Dave at 01:27 0 commen.

Lamb rendang

Place of origin

Indonesia

Region or state

Minangkabau, West Sumatra

Dish details

Course served

Main course

Serving temperature

Hot or room temperature

Main ingredient(s)

meat (beef, lamb or goat), coconut milk, chili, various spices

Variations

Chicken rendang, Itiak (duck) rendang, liver rendang

Rendang is a dish which originated from the Minangkabau ethnic group of
Indonesia,[1] and is now commonly served across the country.[2] One of the
characteristic foods of Minangkabau culture, it is served at ceremonial
occasions and to honour guests.[3] Also popular in Malaysia and Singapore,
rendang is traditionally prepared by the Malay community during festive
occasions. Though rendang is sometimes described as being like a curry, and the
name is sometimes applied to curried meat dishes in Malaysia, authentic rendang
is nothing like a curry.[1] In Malay classical literature, rendang is mentioned
in Hikayat Amir Hamzah[4] as early as the 1550s.[5]

Contents

1 Composition

2 Types

3 References

4 See also

Composition

Rendang is made from beef (or occasionally beef liver, chicken, mutton, water
buffalo, duck, or vegetables like jackfruit or cassava) slowly cooked in coconut
milk, spices and sometimes kerisik (toasted coconut paste) for several hours
until almost all the liquid is gone, allowing the meat to absorb the spicy
condiments. The cooking process changes from boiling to frying as the liquid
evaporates. The slow cooking process allows the meat to absorb all the spices
and to become tender. The spices may include ginger, galangal, turmeric leaf,
lemon grass and chillies. Chicken or duck rendang also contains tamarind and is
usually not cooked for as long as beef rendang.[6]

Types

There are two kinds of rendang: dried and wet. Dried rendang can be kept for
three to four months, and it is for ceremonial occasions or to honour guests.
Wet rendang, also known as kalio, can be found in Minangkabau restaurants, and
without refrigeration, it should be consumed within a month.[3]

Rendang is often served with rice, ketupat (Indonesian compressed rice cake)
and lemang (glutinous rice barbecued in bamboo tubes) in Indonesia.

PTITCHEF

I highly recommended that you take the time to visit PETITCHEF website if you
enjoy cooking and eating conventional and exciting new recipe’s. The
recipe’s are posted by people like you who love food and wish to pass on their
love of their favourite recipe’s they create and eat.

There are so many varied recipe’s suitable for all taste’s, whether European,
Chineese, Asian, Mexican, etc. I’m sure you won’t be disappointed finding what
you are searching for.

The recipe’s and food web and blog sites that are featured on PETITCHEF have
been personally vetted and approved by PETITCHEF before publication.

Visit PETITCHEF today and enjoy the experience of viewing the multitude of
excitng recipe’s awaiting you to cook.

I’m sure you will be pleased you have, as I was on my first visit,

Happy Cooking and Eating

Dave

Spicy Chicken or Meat Curry

Posted on September 10, 2011 by davesnumerouno

The Perfect Spicy Chicken Curry

My years of living in the Far East and India always filled me with so much
pleasure savouring and enjoying the delicious spicy flavoursome foods. On my
return to the UK my disappointment at the so called Indian and Chineese food
cooked for the British pallet filled me with a great feeling of loss,most foods
tasting extreemly bland and boring.

INDIAN CURRY SPICES

I have created this blog to bring flavour and sighs of pleasure into your
lives after eating my exciting delicious curry recipe’s

SPICY CHICKEN CURRY

CHICKEN CURRY and
RICE —

For a complete range of
cooking

pans suitable for all your curry
cooking

visit

http://gan.doubleclick.net/gan_impression?lid=41000000036813853&pubid=21000000000390985

INGREDIANTS

Indian Spices

1) 1 tsp of cumin seeds.

2) 6 cloves.

3) 1 tsp of brown mustard seeds.

4) 1 dessert spoon of corriander seeds.

5) 1 star anise.

6) 1 bay leaf.

(Optional–chillies,red or green,peppers)

Dry fry all above spices 1-6 over a medium heat about 1 minute to release
aroma. Do not burn.

Grind spices either in a pedastal and morter or an electric grinder, till
they become a fine powder.

7) 3 cloves of garlic peeled and chopped.

8) 2 onions sliced.

9) 1/2 inch of fresh root ginger chopped.

10) 1/2 a red pepper chopped.

11) 1 dessert spoon of tomato puree.

12) 3 tsp of hot curry powder.

13) 1 tsp of cumin powder.

14) 1 tsp of paprika.

Variety Of Spices In Glass Bowls

15) 1 tsp of cinnamon.

16) 1 tsp of methi (fenugreeek).

17) 1 tsp of tumeric.

18) 3 tablespoon of cooking oil ( I use a mild olive oil as I feel it’s
healthier) the choice is yours.

19) 1/2 cup of cider vinegar.

Chopped corriander at end of cooking.

Add dry ground roasted spice powder from ingredients 1-6 to 7-19 in a
blender,grind to a smooth paste.

Add 3 tablespoons of choice oil to a large solid saucepan heat over a low
heat, add 1 sliced oinion and fry gently golden brown and caramalised, this adds
colour and flavour to sauce, add paste and fry gently for about 3-4 minutes to
cook rawness out of the paste. Stir continuously to prevent burning.

Add a tin of tomatoes to paste, a dessert spoon of mango chutney, 1/2 a cup
of water, 1/2 a tsp of black pepper and salt. Add a bay leaf, a small piece of
cinnamon bark.

Bring sauce to the boil and simmer for 10 minutes.

Cut a whole chicken into portions, or use ready bought portions, take all
skin off chicken portions and cut flesh with deep slashes so that curry sauce
can penertrate chicken and also it will cook quicker. You can use lamb,beef or
other meat of your choice instesd of chicken.( Meat can also be marinated
overnight in the fridge for even more intense flavour.To do this use a bought
tandoori or tika paste,mix with yoghurt,lemon juice and a little oil. After
cutting slits in meat rub marinade into meat and leave overnight in fridge) This
is also the way to cook tandoori/tika meat, but insted of putting in a curry
sauce the meat is cooked on a high heat in the oven on a tray.

After sauce has simmered for 10 minutes add chicken/meat portions to curry
sauce. I do not pre brown the meat in oil to seal before adding to curry sauce,
I think it makes the meat more tender not too, and the sauce penetrates the meat
more, Also Ithink it more healthy not to fry meat.(The choice is yours)

Add more water if sauce is too thick at this stage to prevent sticking and
burning on the bottom. Sauce will be thickened later.

Place a lid on saucepan and simmer for about an hour till meat is cooked.
Check and stir often to make sure sauce isn’t sticking.

While curry is cooking slice one or two
onions

and Red Peppers orYellow or Green, fry till soft and brown . Put
to one side. Boil either new or old potatoes to accompany meal,(can be made into
bombay potatoes if prefered, but I find there’s enough flavour in curry and
plain potatoes compliment the sauce.)

Once curry sauce and meat is cooked about an hour ,pour curry sauce into
another solid based pan add either,a satchet of coconut cream,a cup of coconut
milk or about 5 tablespoons of yoghurt. The choice is yours,I prefer coconut
cream. If you prefer coconut or yoghurt can be left out ,but sauce will be
hotter. While you are doing this keep meat hot.

Bring sauce up to heat and boil to reduce till thickens, add thickened sauce
and cooked peppers and onions back to cooked meat, add chopped corriander to
taste. Put on lid and keep hot.

Cook rice, I prefer the large pan of water method, bring a full pan of water
to the boil add salt to taste. Add one cup of rinsed rice for two people,cook
till soft about 10 minutes. This method allows the rice to move freely in the
pan so it doesn’t go sticky. There are many methods,but I won’t cover them
here.

For a hotter curry red or green chillies can be added to the sauce at
beginning of cooking.Either leave whole and put a small slit in them to release
heat.or remove seeds completely. There are so many different chillies of many
grades of heat, the choice is a matter of individual preference, Curry’s heat is
determined by how much yoghurt or coconut is added, and the type and amount of
chillies.

ACCOMPANIMENTS TO CURRY

Sliced cucumber and tomatoes.

Ratia–chopped cucumber,yoghurt,lemon juice,salt,1/4 tps of tumeric, 1 tps
mint. Mix together into a smooth sauce.

Nan bread.

Serve and enjoy! Please give me your feedback on this curry, as if not to
your taste eg. too hot I can advise a change to recipe. Happy eating, and enjoy
with a pint of Cobra Indian lager
//

//
.

To make into a Masala Curry add some cream and a little more paprika for
colour.

PTITCHEF

There are so many varied recipe’s suitable for all taste’s, whether European,
Chineese, Asian, Mexican, etc. I’m sure you won’t be disappointed finding what
you are searching for.

The recipe’s and food web and blog sites that are featured on PETITCHEF have
been personally vetted and approved by PETITCHEF before publication.

Visit PETITCHEF today and enjoy the experience of viewing the multitude of
excitng recipe’s awaiting you to cook.

I’m sure you will be pleased you have, as I was on my first visit,

Happy Cooking and Eating

Dave

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The Perfect Healthy Vegetarian Curry

Posted on September 3, 2011 by davesnumerouno

IHow To Cook The Perfect Curry

Vegetarian Curry

How to Cook The Perfect Curry
recipe’s for indian curries, Thai curries and accompaniment’s

Pages
The Perfect Korma Curry and The Perfect Curry News Spot.The Perfect Healthy Vegeterian Curry.The Perfect Curry Videos.The Perfect Thai Red/Green Curry-Spicey and Quick.The Perfect Delicious Slow Cooked Lamb Shank Curry.The Perfect Kosh Vartha Kozhambu Curry.Jalfezi Is Britains New Favourite CurryThe Perfect Spicey Chicken/meat curry.The Perfect Chapatti.The Perfect Beef Randang Curry.
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Thursday, 18 August 2011The Perfect Healthy Vegetarian Curry

THIS DELICIOUS CURRY IS LOW FAT AND DAIRY FREE

I am a dedicated meat lover but if any meal could convert me to be a Vegan, this is definitely it ! I could happily eat this healthy curry everyday.
Spicy and nourishing and the good news is it more than exceeds your 5 a day veg. target. The kids will love it too!

There is a quick cheats way to cook this curry, or by preparing all the spices from fresh ingrediants. The fresh spice route is obviously worth the time taken for improved intensity of flavour, but the quick route will give you a very tasty and enjoyable curry too.

The quick method is to buy a tin of ready cooked vegetable curry which has all the spices already in it, and most of the veg. The end result will vary depending on the make of tinned veg. curry used. I have used Asda brand here in the UK and found it delicious by adding some extra spices quite easily during cooking to the additional vegetables I also use. The tin of veg. curry is used as a quick base to final dish.

The Fresh Spice Preparation Method ( for 2 people )

Spices

1) 1 tablespoon of corriander seeds
2) 1 teaspoon of tumeric powder ( or 1 dessert spoon of fresh chopped tumeric )
3) a thumb size piece of chopped fresh ginger
4) 1/2 a cup of fresh corriander leaves ( amount depends on how much you like corriander )
5) 1 heaped teaspoon of cumin powder
6)1 Heaped teaspoon of paprika powder
7) 3 cardamom pods ( use seeds discard pods)
8) 1 heaped teaspoon of fennel seeds ( or chopped fresh fennel about a dessert spoon full )
9) 1 heaped teaspoon of dill ( or chopped fresh dill about a dessert spoon full
10) 1 heaped teaspoon of garam masala
11) 3 cloves
12) 1 heaped teaspoon of celery seeds
13) 1 teaspoon of chilli/ cayenne powder
14) 1 deseeded chopped red chilli ( leave out if you prefer milder heat curry )
15) 1 teaspoon of sugar
16) 1/2 teaspoon of black pepper
17) a pinch of salt
18) 2 chopped shallots
19) 1 star anise
20 1 teaspoon or 5 spice powder

Heat the above dry spices for about a minute in a pan to release the aroma, do not burn. Then add them along with the rest of the above ingredients into an electric food blender until a paste is formed. Add a little olive oil to form a paste if mixture is too dry to form a paste.

Rest Of Ingredients ( The amount of vegetables below is a guideline use more or less of each one to your taste )

1) 1 pint of cold water
2) 6 new potatoes chopped in half, if large quartered
3) 1 large carrot sliced or cubed
4) 1 stick of celery
5) 4 chopped tomatoes
6) 1/2 mug of sliced beans
7) 1/2 mug of frozen peas
8) 1/2 mug of cooked chick peas
9) a cup of rinsed red lentils
10) 2 tablespoons of tomato puree
11) 3 garlic cloves
12) 1 teaspoon of cornflour mixed with a little cold water
13) 1 medium sized sweet potato
14) 6 florets of cauliflower
17) add any other veg. you like the choice is yours

Start Cooking

In a large solid pan heat about 2 tablespoons of olive oil add curry paste and fry about 3 minutes over a medium heat stiring continuously to prevent burning, this cooks rawness out of curry paste, add tomato puree and fry for a further minute. Add chopped tomatoes ( 1/2 a tin of tomatoes can be used instead of fresh ones ) Add 1/2 cup of water if using fresh tomatoes and simmer sauce for 1/2 hour topping up sauce with water if required on frequent checks to prevent burning of sauce.

whilst curry sauce is cooking place a pint of cold water in a large pan, add rinsed red lentils, and all of the pepared veg. Add a pinch of salt

*( If using the quick spice method with the tinned cooked veg. curry, add 3
cardomom pods slightly crushed, 3 cloves, 1 tsp of cumin seeds,1 star anise,1 bay leaf, 1 tsp of cumin seeds,to the water )*

Simmer the veg. and lentils about 20 minutes until veg. and lentils are cooked.

Drain excess water from cooked lentils and veg. through a strainer into a suitable container. it makes a great soup, or can be used to thin curry at end of cooking if required. Now add strained lentils and veg. to either tinned curry sauce if using quick spice method, or fresh cooked spice curry sauce. put back on to a low heat to heat through completely.

Whilst heating slice a large onion thinly, a red pepper, and 2 garlic cloves fry gently till onions are golden and caramelised.

Put 1/2 of onions and peppers on each plate and spoon cooked curry on top.
Sprinkle sea salt over if required.

Serve with Nan, or my Chapatti recipe, boiled rice,Pilau or Basmatti rice, bulgar wheat or couscous.

I hope you enjoy this curry as much as I do. Happy eating, Dave.

Nigell Lawson: South Indian Vegetable Curry Video

Simple Vegetable Curry Video

Posted by Dave at Thursday, August 18, 2011 Email This
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1 comments:
Inspired by eRecipeCards said…
Greetings. This is my first time on your blog, but you have a terrific one. I am always on the look out for new blogs, new ideas. I especially appreciate all the details you d0.

I am asking, would you please consider posting a few of your favorite recipes on erecipecards.com
http://erecipecards.com/

It is a tool for bloggers to see and to be seen. Your posts would fit in perfectly.

in addition, all photos, recipe titles as well as your blog name would link directly back to your blog. Thus giving you new attention and potentially new readers.

Or, if you just want to take a look at a lot of fellow food bloggers all in one place. A great learning experience to get ideas about how to establish your own blogging voice!

Please take a look. If you have any ideas or questions, please do not hesitate to write

Dave
http://erecipecards.com/
Contact@eRecipeCards.com

24 August 2011 18:21

Perfect Mango
curry

Mango Curry with Prawns

A
delicious warming fruity curry – ideal for supper time.

Ingredients

3 meduim ripe mangoe’s, peeled pit removed and
flesh cut into 1cm/½in pieces
1 tsp ground turmeric
1 tsp cayenne pepper.
1-1½ tsp salt
55g/2oz jaggery or brown sugar, if
needed
310g/11oz coconut, freshly grated
3-4 fresh hot green chillies, coarsley
chopped
½ tbsp cumin seeds
290ml/½ pint natural yoghurt, lightly
beaten
2 tbsp coconut oil or any other vegetable
oil.
½ tsp brown mustard seeds.
3-4 dried hot red chillies, broken into halves
½ tsp fenugreek seeds
10-12 fresh curry leaves, if
avaliable

Preparation method

Put the mangoes in a meduim-sized pan. Add 250ml/9fl oz
water. Cover and stew for 8-10 minutes over a meduim-low heat. Stir
occasionally. Add the turmeric, cayenne pepper and salt. Stir well. (If the
mangoes are not sweet enough, add the jaggery or brown sugar to make the dish
sweeter.)
Meanwhile, put the coconut, green chillies and cumin seeds
in to a blender. Add 250ml/9fl oz water and blend to a fine paste.
When the mangoes are cooked, mash them to a pulp. Add the
coconut paste. Mix. Cover and simmer over a meduim heat, stirring occasionally,
until the mixture becomes thick. This should take about 10-15 minutes. Add the
yoghurt and heat, stirring, until just warmed through. Do not let the mixture
come to the boil. Remove from the heat and put to one side. Check for seasoning.
Heat the oil in a small pan over
a meduim-high heat. When hot, add the mustard seeds. When the mustard seeds
begin to pop (a matter of a few seconds) add the chillies, fenugreek seeds and
the curry leaves. Stir and fry for a few seconds until the chillies darken.
Quickly add the contents of the small pan to the mangoes. Stir to mix.
Chicken,prawns,shrimps can be added.

Perfect Chickpea
curry

Chickpea Curry

Healthy, cheap and filling: this tasty chickpea curry is
perfect for a weekday dinner.

Ingredients

1 tbsp oil
1 onion, chopped
1 garlic clove, crushed
¼ tsp salt
½ tsp cumin powder
¼ tsp coriander powder
¼ tsp turmeric powder
¼ tsp red chillie powder
1 fresh tomato, chopped
1 x 400g/14oz can chickpeas, drained and
rinsed
5cm/2in piece root ginger, grated
pinch of garam masala
Pitta breads or plain basmati rice, to
serve

Preparation method

Heat a deep saucepan or a medium sized wok and add the oil
or butter followed by the onions and garlic.
Fry the mixture till the onions are caramelised. Then add
the salt, cumin, coriander, turmeric and red chilli powders. Mix for a minute
and tip in the tomato. Cook the sauce until it begins to thicken.
Add ¼ cup of water and stir. Then tip in the chickpeas and
mix. Mash a few of the chickpeas while cooking. Cover and simmer for five
minutes. Then add the ginger and the garam masala. Cook for another minute.
Serve with pitta breads or plain basmati rice, Pea
Curry.

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Posted on March 10, 2011 by davesnumerouno

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SHARE YOUR THOUGHTS ON CONTROVERSAL NEWS TOPICS

Posted on February 19, 2011 by davesnumerouno

TODAYS TOPIC the British Governments changes to pensions and how it will effect you. Have your say or moan here and share your thoughts with others.

Each day where possible I will put my point of view on the subject chosen for the day, please feel free to enter any other topic for discussion you wish to, or disagree with my opinions.

Pensions and retirement are very personal to me at the moment as I applied for my state pension on the 21st February 2011, I’ve just been paid 2 weeks pension backdated to the 21st.Iv’e deffered my pension by 2 years to 67 . There’s a saying about being paid peanuts, well this monkey knows what the saying means! How anybody can be expected to live on the basic state pension is beyond my comprehension !

I spent 14 years in the RAF from the age of 16 to the age 30, at that age 16, pension provision for old age was the last thing on my and my comrades minds! We were institutionalised for the next 14 years and nobody in an official capacity gave us any advice on financial planning , savings ,or any other financial advice. Even if they had, Service pay was so low compared with civilian wages, I could not of afforded any pension planning in the most important early years of any pension planning! I left the RAF in 1974 at the age of 30 after 14 years with the massive lump sum payment of £150. At the age of 16 this was the amount I was tempted with to sign up for 12 years instead of 9 years which had no lump sum payment at termination of service.At 16 it sounded a lot of money 14 years later it was an insult! If I had been an officer I would of received thousands of pounds after only 3-5 years of service! To add insult to injury beside no future pension earned for my 14 years service, one year after termination of my service, the dear Government of the day changed the pension rules and granted even short term service in the forces a future pension! I’m sure you can understand just how I felt, I don’t need to express it in words. Ex service members have tried to fight for pension payments pre this 1974 date without succcess.

On leaving the RAF my pension savings continued to be non existant! I was married with a daughter aged 2 and a son just about to be born. My wife was suffering from an illness for about 18 months which effected her balance, so although I started working as a self employed salesman I had a lot of time not working looking after my wife and children,as I was on commission only times were hard also with a mortgage to pay. My wife committed suicide in 1976 as she could not cope with her illness after a number of unsuccessful attempts over 2 years. I was left to care for a daughter of 5 years and a son of 2 years of age. In those days there was not much help offered to single fathers, just a health visitor, any child minders had to be paid by me so work was spasmodic.

I will keep the rest of my life story short but over the years as the children grew up I had a succession of house keepers,au pairs, and parents and in laws looking after the children so I could do some work. I have had numerous jobs over the years having to give up jobs when child minding ceased at many times.

The reason I have gone into so much detail about my past is that I am now being paid a reduced pension, as over past years my national insurance payments are insufficient for a full state pension, also I have just missed out on the new reduced number of nat. ins. contribution years needed for a full pension. I have no company pension,so I will have to keeep working till I drop. To cap it all I was diagnosed with prostate cancer 4 years ago and currently under treatment .

This morning listning to the news and radio 5 phone in chat show, I started to feel so sad for some hard done by public service workers and some private company workers complaining they may have to work a few more years or pay a bit more into their pension pots and that wasn’t in their original contract! Join the club! a large amount of private company workers took a cut in wages and worked longer hours for no overtime pay for a long time now. I took a 30% drop in my commissions and had my bonuses cut my in half last year to help keep the company afloat and I paid my own expenses which escalated dramatically with the cost of fuel. So stop your moaning those who are on expenses especially public servants on your high petrol milage allowances for using your own cars for work! I was having to spend about £100 a week on fuel last year out of my pocket to carry out my work and some weeks on commission only I earnt no money!

I rest my case come on argue with me, put your point, all above comments are said without malice as I’m sure we all feel hard done by at times. I look forward to your comments on this or other topics, as this is the first day of my new blog please help me get it up and running and hopefully between us we can get a blog successfully running to air our views and have a moan.

Till tomorrow or soon God willing and another subject and maybe a continuation of todays topic.

Take care, Dave

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Perfect Mango
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Ingredients

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curry

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Tools ‹ Davesnumerouno’s Blog — WordPress

SHARE YOUR THOUGHTS ON CONTROVERSAL NEWS TOPICS

Perfect Mango curry

A delicious warming fruity curry – ideal for supper time.

Ingredients

Preparation method

Perfect Chickpea curry

Ingredients

Preparation method

Perfect Mango
curry

A
delicious warming fruity curry – ideal for supper time.

Perfect Chickpea
curry