Paneer Pitta

 

Paneer Pitta

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 4

Ingredients
  

  • 226 grams Paneer blocks are usually 200-230grams
  • 1 Pepper chopped finely
  • 1 large Tomato chopped finely
  • 1 tbsp Dark soy sauce
  • 1 clove Garlic crushed or grated
  • 1 tsp Honey
  • 1/2 tsp Chinese five spice
  • 3 drops Sesame oil
  • 1 tsp Ground coriander
  • 1/2 tsp Ground pepper
  • Chilli flakes to taste or 1/3 tsp Mr Naga sauce if you like more heat!

Instructions
 

  • Chop paneer into cubes, fry in a little olive oil and stir occasionally to make sure all sides are crispy.
  • Remove the paneer, in the same pan add the rest of the ingredients and cook on medium heat for 15 minutes or till the tomatoes and peppers are soft. You may need to add a little water. Start with 1/4 cup and add more depending on how thick you would like the sauce.
  • Add the paneer to the sauce, stir and cook on low heat for a further 5 minutes.
  • Serve with warm pitta bread and salad.

Nasi Goreng – Indonesian Stir Fried Rice

This recipe was inspired after a trip to Indonesia last summer. I fell in love with the different spice combinations used in Indonesian cooking and was surprised how easy the tastiest dishes are to make! This recipe for Nasi Goreng (Nasi = Rice, Goreng = Fried) has Balinese Peppercorns and Cardamom which I picked up in the spice market but you can use whichever variation you find in the supermarkets here.

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Nasi Goreng - Indonesian Stir Fried Rice

Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins
Course Main Course
Servings 5

Ingredients
  

  • 300 grams Easy cook long grain rice
  • 500 grams Chicken fillets diced
  • 600 grams Mixed stir fry vegetables
  • 1 medium White onion chopped
  • 1 tsp Fish sauce
  • Soy sauce to taste

Indonesian Curry Paste, grind together:

  • 3 Peppercorns
  • 3 Cardamom pods
  • 1 tsp Turmeric
  • 1 tsp Sesame seeds
  • 2 inch Ginger
  • 3 Garlic cloves
  • 2 Green chillies deseeded
  • 1 Lemongrass outer stalk removed

Instructions
 

  • Wash rice, place in a pot with 1 tsp salt, 3 cups of boiling water and cook on medium heat till almost all water has evaporated. Turn heat to low and cover pot. Allow rice to steam for a further 10 minutes, adding a dash of extra boiling water if required.
  • In a wok, heat oil and add chopped onion. Cook till onions are slightly golden. Add chicken to wok along with Indonesian curry paste and cook on medium heat for 10 minutes.
  • Add mixed vegetables to wok and stir fry, followed by fish sauce and soy sauce to taste. Add rice to mixture and stir fry for 2-3 mins.
  • Before plating up, fry eggs (preferably with runny yolk as it tastes much better!). If you don’t like fried eggs, you can always have it hard boiled or scrambled. Garnish with fresh coriander.

Butternut Squash Kebabs

One of my favourite snacks/meals growing up was a kebab roll. Simple and so satisfying. I recreated this childhood favourite into a plant based kebab. They can be prepared in advance and frozen too for a quick meal or snack!

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Butternut Squash Kebabs

Gutsy Dietitian
Prep Time 10 mins
Cook Time 55 mins
Total Time 1 hr 5 mins

Ingredients
  

  • 600 grams Butternut Squash Peeled and chopped
  • 1 tin Chickpeas
  • 2 slices Bread made into breadcrumbs
  • 1/4 Onion chopped finely
  • 2 tsp Ginger chopped finely or grated
  • 1/2 tsp Salt
  • 1/3 tsp Garlic Pepper
  • 2 Green Finger Chillies crushed
  • 1/2 handful Coriander Chopped
  • 1 tbsp Olive oil or rapeseed oil

Instructions
 

  • Preheat the oven to 180degrees/gas mark 4. Place butternut squash into an oven tray, drizzle with olive oil till coated. Roast for 40 minutes till soft.
  • Once cooked, place the butternut squash into a food processor along with the rest of the ingredients.
  • Once the mixture has cooled slightly, roll into 12 balls. Flatten the balls in hands or on oven tray.
  • To cook, either place back into oven for 15 minutes till crispy or put a small amount of oil into a pan and cook for 5 minutes.
  • Serve with rolls, salad, cheese and chutney!