Almond Chicken Curry

Ingredients

• 3/4 cup (90g) almond meal
• 1 cup (250ml) water
• 1 tbs ghee
• 2 tsp finely grated fresh ginger
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 8 (about 800g) chicken thigh fillets, halved
• 2 tsp garam marsala
• 1/2 cup (125ml) cream
• Toasted flaked almonds and coriander leaves, to serve

Method

1. Combine the almond meal and water in medium bowl. Set aside for 1 hour to soak.
2. Step 2
   Heat the ghee in a large saucepan over medium heat. Add the onion and ginger, cook, stirring for 10 minutes or until onions are golden. Add the cumin, coriander, turmeric, cinnamon, cardamom; cook, stirring, for 1 minute or until aromatic. Add the chicken and almond meal mixture; bring to the boil. Reduce heat to low; cook, stirring occasionally, for 30 minutes or until chicken is cooked through and sauce thickens slightly.
3. Step 3
   Add the cream and cook for a further 15 minutes or until sauce thickens. Remove from heat. Add the garam masala and stir to combine. Season with salt and pepper.

Herb and cheese Pasta Bake

(via Taste.com.au)

Ingredients

• 375g dried penne
• 100g semi-dried tomatoes, chopped
• 700g jar tomato pasta sauce
• 1/2 cup fresh basil leaves, chopped
• 1⁄3 cup fresh flat-leaf parsley leaves, chopped
• 2 tablespoons fresh oregano leaves
• 1/2 cup grated mozzarella
• 180g tub bocconcini, torn
• Small fresh basil leaves, extra, to serve
• Mixed salad leaves, to serve

Method

Step 1  

1. Preheat oven to 200C/180C fan- forced. Lightly grease a 6cm-deep, 8-cup-capacity ovenproof dish.
2. Step 2
   Place pasta, tomato, pasta sauce, 1 cup cold water, basil, parsley and half the oregano in prepared dish. Season with salt and pepper. Stir to combine. Sprinkle with mozzarella. Cover dish with greased foil.
3. Step 3
   Bake for 40 minutes. Remove foil. Top with bocconcini. Bake, uncovered, for 15 minutes or until cheese is golden and pasta is tender. Stand for 10 minutes.
4. Step 4
   Top pasta bake with remaining oregano and extra basil leaves. Serve with salad.

Dal lentil soup

For the slow cooker:

2 tsps garlic
1/2 tsp turmeric
2 tsps curry powder or paste (I used Massaman paste)
1/2 tsp garam masala
1 tsp cumin
1 can diced tomatoes
2 cups lentils (preferably red)
4 cups stock (I used chicken)

cook several hours in slow cooker several hours.
Blend if desired,
then add

1 1/2 cups coconut milk
3 tabs lemon or lime juice
fresh chopped coriander

serve

Clinkers Slice

Ingredients

• 1 250g packet Clinkers (a good tip is to buy the 300g bag and eat a few while you make it)
• 1 250g packet Malt O Milk biscuits
• 125g butter
• 1 cup condensed milk (nearly a whole tin – but not quite!)
• 180g block milk chocolate

 

Method

1. Line a slice tin with baking paper and set aside.
2. Crush the clinkers and biscuits in a food processor and place in a bowl.
3. Melt the butter and condensed milk in a saucepan on low heat until melted and mixed together well.
4. Pour the melted butter/condensed milk mixture over the crushed biscuits and clinkers.
5. Stir to combine (don’t worry if the mixture seems a little bit wet).
6. Place into the slice tray and press the mixture down very firmly.
7. Melt the chocolate in the microwave or on a double boiler and spread evenly over the slice.
8. Place in the fridge for at least two hours (preferably overnight).
9. Take the slice out of the fridge and leave for 20 minutes before slicing (this way your chocolate will be less likely to crack).
10. Cut the slice into squares.
11. This slice will keep in an airtight container in the fridge for up to a week (but it won’t last that long anyway!)