Tried and Tested Smoothy's

Energy Booster

In a Blender, add

2 Cups of Coconut Milk (always add liquid to your smoothie first)
1 Banana
2 Tbs LSA (See below for mix)
Handful of Freshly Chopped Spinach.
Add tsp of Honey if you want a sweater taste, plus an ice cube.

Enjoy - you will be Buzzing Trust me :-)


LSA or Super Energy Food

Grind together a Mixture of
3 Cups Linseeds (flaxseeds)
2 Cups of Sunflower Seeds
1 Cup of Ground Almonds

Pass all through a Coffee Grinder or Food Processor Grinder to give a fine powder.

Keep the LSA mix in a glass jar in the freezer, it will not go hard and will keep fresh until you need it.

You can also sprinkle it on your cereal, or soups.
The Mix contains Essential Fatty Acids, Minerals, Vitamins, Fibre, and Plant Hormones, which makes it a super-energy food with anti aging properties.

Glossery of Indian Restaurant Curries

Balti - Medium Hot

Balti is more a style of cooking than one particular curry.
The word Balti can be translated as 'bucket', e.g. a cooking pan.
Others say that the style of cooking is indigenous to the area of northern Pakistan known as Baltistan.
A Balti pan is basically a Karahi, which has the shape of a Chinese Wok, but with 2 small round handles on either side of the pan instead of one long handle.
In specialist Balti Houses, the Balti is a meal in itself which contains both meat and vegetables and is eaten straight from the Karahi using pieces of Nan Bread.
In standard Indian Restaurants the Balti is more of a stir-fry Curry containing plenty of fried green peppers and fresh coriander.

Bhuna - Medium Hot

Bhuna is first and for most a cooking process where spices are gently fried in plenty of oil to bring out their flavour.
The dish Bhuna is an extension of the process where meat is added to the spices and cooked in their own juices, which results in deep strong flavours but with very little sauce.
The Restaurant Bhuna is a well spiced curry with a thick sauce. It is often garnished with fried green peppers and shredded onions.

Biryani - Mild

Biryani originated in Persia, and simply rice and meat cooked together in the oven.
The cooks to the Moghul Emperors took the Biryani and transformed it into a Court delicacy by adding aromatic spices and other exotic ingredients.
Traditionally, Biryanis are baked in the oven for a long time so the aromatic spices and juices from the meat, permeate the rice.
In the Restaurant, all Biryanis are made to order.  So the Restaurant Biryani is often just Pilau Rice, stir-fried with chicken or lamb which has already been cooked as a Bhuna, then garnished with almonds and sultanas and sometimes accompanied by a Vegetable Curry to add a little extra juiciness to the rice.

Watermelon Sorbet

Hi this time of year here in Cyprus we have a glut of Watermelons, not sure glut is the right word actually think it should be Gut by the size of some of them!
I don't actually buy any, John gets given them all the time when hes out and about.
Anyway, with our first Watermelon of the season, we usually just have it chilled and sliced with honey and natural yogurt for breakfast. There is nothing nicer than sitting on the patio eating a healthy breakfast of fresh Watermelon.
But after a week or so, you do get a bit fed up of eating the same day after day, so what do you do?

A good option is Watermelon Sorbet and for this receipe you dont need an Ice Cream maker.

These ingredients serve about 12 people, but add or subtract quantities to suit.

Ingredients:

1/2 Cup Sugar
3/4 Cup Water
6 Cups of Watermelon Chunks, seeded
2 Tbs Lime Juice

Method:
1. Combine Sugar and Water in a suitably sized Saucepan.  Bring to the boil over a medium head, stirring to dissolve the sugar.  Reduce heat to its lowest setting and simmer for 5 minutes.  Remove from the heat and leave to cool, then cover and chill in Fridge for about an hour.
2. Put Watermelon and Lime Juice in a Food Processor, I just use my cordless hand mixer and a large bowl. Then sieve over another large bowl, pressing the puree through to remove the seeds. Then whisk in the chilled Sugar/Syrup mix.
3. Pour the Watermelon into suitable container, I use old Ice Cream Tubs and share the mix between them. Put in freezer for about 30 minutes until ice crystals form around the edges, then sir the ice crystals towards the centre, repeating every 20 minutes until all the liquid is frozen.

Its now ready to eat, or you can leave it in the freezer until your ready to eat it.

Nutrition - per serving:
56 Calories: 0 Fat: 14g Carbohydrate: 0 Protein: 0 Fibre: 1mg Sodium: 88mg Potassium

Easy Cook Chilly

Ingredients:-
Olive Oil
1 Large Onion Chopped
500g Minced Beef
2 Tbs Lardons or Chopped Bacon (smokey is good)
400g Can Red Kidney Beans, drained and rinsed in cold water
Salt & Pepper
1/2 tsp Sugar
1 Clove Garlic Crushed & Chopped
2 Red Chillies Chopped with seeds left in
400g Tin Chopped Tomatoes + 1/2 Can of Water
200g Passata
Red Tabasco
Worcester Sauce

Method:-
Pour about 1tsp Olive Oil into a Saucepan and put on High Heat.
Add Chopped Onions, turn down heat and fry the Onions turning gently until soft not brown.
Add a couple of grinds of Black Pepper and Sugar.
Add Bacon, turn up the heat and fry gently, stirring all the time, until everything is mixed well and the Bacon has started to colour slightly.
Turn this Onion Mix onto a plate to add to meat later.
Add another 1tsp Olive Oil to Saucepan, turn up heat, then add Mince, keep turning mince over until brown on all sides. Add Onion Mix back to pan, stir gently and leave to cook on a low heat for about 5 minutes.
Turn up heat and add Chopped Chillies (more if you like), Garlic & Stir for 2 to 3 minutes to release the flavours. Add Tinned Tomatoes plus half can of Water, 200g Passata, keep stirring then add couple drops of Red Tobasco and about 6 drops of Worc Sauce. Bring to a Simmer, now taste the sauce from the back of the spoon. Adding more of the above to tast, add your Salt & Pepper now.
Turn down heat to its lowest, cover pan with lid and cook for about 15 minutes, stirring occasionally.
Add drained Kidney Beans, bring back to simmer, put lid back on and cook for a further 10 minutes.

Serve Hot with Rice and or Crusty Bread.

Once cooked, the Chilly can be frozen. Also you can leave to cool, then put in fridge to be reheated later.

Tomato, Olive Oil & Basil Bruschetta

Ingredients:-
Ciabatta cut into 8 Slices
1 Tbs Olive Oil
2 Cloves Garlic
4 Medium Tomatoes Diced
20 or a little more Basil Leaves Finely Chopped
Salt & Pepper

Method:-

Pre-heat Grill
Place Ciabatta Slices on a Large Baking Tray & Drizzle with Olive Oil.
Cut Garlic Cloves in half and rub Cut Side on each Bread Slice.
In a Bowl Mix Tomatoes, Olive Oil & Basil, Season to taste.
Place Ciabatta Slices under Grill until Golden Brown, turn and brown the other side. (dont over grill)
Top with your Tomato Mixture.
Serve Immediately as Finger Food or as a Starter.

This works well with the Rustic Spanish Bread.

I serve this in the summer if we have unexpected guests and I have some Ciabatta in the freezer, it really is a simple impressive little bite.

Tomato Soup

Ingredients:-
1.1/2 Kilo Tomatoes - Cut into 1/4 pieces
1 Medium Onion - Cut into Small Pieces
1 Small Carrot - Cut into Small Pieces
1 Celery Stick - Cut into Small Pieces
1 Tbs Olive Oil
2 Tsp Tomato Pure
Pinch Sugar
2 Bay Leaves
1Ltr of Vegetable Stock
Salt & Pepper

Put Olive Oil in Large Saucepan, when hot add Onion, Carrot, Celery, turn down heat and cook, stirring often until soft, about 10 minutes.
Add Tomato Pure and Stir.
Add Chopped Tomatoes, Sugar, Salt & Pepper, Bay Leaves. Stir.
Put lid on pan and leave on a low heat for about 10 minutes.
Slowly add Vegetable Stock (you can use fresh vegetable stock or stock cubes), turning up heat until bubbling.
Lower heat and Simmer for about 25 minutes, stirring occassionaly.
Remove Bay Leaves.
Allow to Cool for about 10 minutes or so, then blend until smooth.
Pour through sieve into another Saucepan.
Bring back to simmer when ready to serve.
Pour into warmed bowls, adding a dash of cream to each bowl just before serving.

Serve with Crusty Bread.

Tai Green Curry

Ingredients:-
Blue Elephant Tai Green Curry Paste
1 Medium Onion Sliced
2 Cans of Coconut Milk
1 Can Water
1/2 Tsp Olive Oil
4 Kafir Lime Leaves
4 Tsp Fish Sauce
2 Tsp Sugar
1 Dried Lemongrass, Slice and crushed
1 Courgette, Grated, any bits you cant grate, finely chop
12 or so Chopped Basil Leaves
For this Receipe I used 1 Kilo Pork Cubes (Souvlaki) 2 Chicken Breasts

Method:-
Heat Olive Oil in Large Frying Pan, not too hot, add Sliced Onion, turn down the heat and cook gently until Onion becomes soft not brown. Add 200ml Coconut Milk from a can that's not been shaken, you will be able to spoon the cream from the top, stir with a wooden spoon until you can smell the spices develop, then lower the heat. Add another 1 & 1/2 Cans of Coconut Milk & half a can of Water, bring to a simmer slowly stirring all the time so it doesn't burn. Add Kifir Lime Leaves, (remember to remove them later), Fish Sauce & Sugar, Stir. Also I haven't used any salt, just because I don't think you need it, but add some if you wish, and If you want to make it Super Hot, add a couple of Diced Chilles now, I don't think you need it!

There you have your Sauce! It should be nice and milky smooth.

You can now choose what you want to add to the sauce, Prawns, which wont need cooking for to long. Beef Slices, Pork or Chicken Cubes, Chicken Drumsticks, Wings, etc. Or if you have any left overs  that you can add to the Sauce. Make it Veggie, add half cooked Potatoes, Peas, Sweetcorn, etc.

Taste your Sauce now. Is it Hot enough? Sweet enough?

Leave your Tai Curry Sauce on very low heat while you prepare your meat or other ingredients.

Cut Chicken Breasts into more or less same size as your Pork Pieces.
I cut mine into bite size pieces, but remember, all meat will shrink a little when cooked, so you don't want tiny hard pieces of meat.

Put about 1/2 Tbs Olive Oil in Large Frying Pan, cutting off any fat from the Pork. Grate a little Black Pepper over the Pork Pieces and toss. When Oil is hot enough add Pork to brown, don't over crowd pan and turn frequently.
When lightly browned on all sides, remove with a slotted spoon and add to simmering sauce, stir, put lid on saucepan and cook next batch of Pork in same way and add to sauce, turn up the heat a little and stir well, then turn down to simmer. While you Pork pieces are simmering nicely in sauce, brown your Chicken in the same way as you did your Pork, then add to sauce.
You want your Pork to cook for about 10 minutes or so before adding your Chicken.

Scrape bottom of pan with a metal spoon from time to time to release sauce that may have stuck to bottom.
Add about 6 Chopped Basil Leaves, then leave to simmer for about 15 minutes, stirring occasionally.

Add your Grated Courgette to your Curry, turn up the heat until bubbling, stir well, then turn down the heat and cook without a lid for about 5 minutes or so until Curry thickens and Courgettes has more or less dissolved.

Remove Kafir Lime Leaves with slotted spoon.

I serve my Tai Curry in Warmed Bowls along with Amoy Singapore Curry Noodles and Lebanese Bread.

The Noodles can be quickly heated in Microwave as intrustions on the packet.

Lebanese Bread, I sprinkle with Tap Water, then put in hot over for about 3 minutes each side, Tare and Share.