Hi everyone! Hope you’re having a great week so far!
For this week’s WIAW party, I’d like to share our eats from last Sunday, which was Mother’s Day here in the UK. According to the results of a nationwide survey, what most mothers really want on Mothering Sunday is a lie-in and a home-made card. Well, I can happily report that I got both, so I was one very happy mum indeed! 🙂
Check out what Lil’ L wrote inside the card. It’s really sweet (and amusing)! People that know me will laugh at pretty much all the qualities he listed, especially the last one! The only one I can relate to myself is no 3. Isn’t it wonderful though that, at the age of 8, our kids still think of us as superstars! I wonder how long that will last!
Last weekend, M’s parents came to stay, so Mother’s Day was doubly special. After our lovely lie-ins with cups of tea and coffee, we all opted to have different breakfasts. Cereals and home-made pecan & maple nut granola for M’s mum and dad, porridge for M, and pancakes for me & Lil’ L. However, when M saw how nice the the pancakes looked, he decided that he’d like some as well. Luckily, I’d made a huge batch so we had a couple spare 😉
This Sunday, we had blueberry pancakes (recipe here) made with the new Alpro Almond Milk (delicious!), topped with organic strawberries, pecan nuts, ground linseed and a drizzle of agave syrup. Both Waitrose & Tesco are selling organic strawberries half price at the moment and they are super sweet and totally scrummy!
Lil’ L was put out at first when he saw the strawberries on top, but he was willing to give them a try, with the response “I’ll give anything a try if it’s on top of a pancake”. I must remember this 😉
He ended up eating the whole lot, which is fantastic for this former fruit dodger. That’s another fruit to cross off the ‘won’t try/don’t like’ list 🙂
After breakfast, we went to visit Lacock, a village in Wiltshire just a few miles from where we live. This ancient village is a pretty special place, and has the most incredible old houses.
It’s been used as the backdrop for a number of films and TV series, including Cranford and Pride & Prejudice. Lacock Abbey is also the setting for a number of the interior shots in the Harry Potter films.
On Sunday, there were lots of little craft shops open for us to browse, as well as a craft fayre in the village hall. For lunch, we stopped at the village bakery for a delicious veggie pastie.
We had a lovely afternoon at the village and are planning to return in early summer with M’s parents to visit the Abbey and its grounds. From the photos I’ve seen on the web, it looks absolutely stunning!
For dinner, we had leftovers from Saturday night’s meal, which had been so delicious that we didn’t mind eating it on two consecutive nights. We had veggie korma, coconut dhal with butternut squash, brown rice, chapattis (made by M!), and mini poppadoms.
The veggie curry was really well received by M’s parents, which was a relief as I often wonder whether M, L and I have different taste buds to people that eat ‘typical’ Western diets. I think veggie curry is a great dish to serve when you have guests (whether they’re veggie or meat eaters) for these reasons…
- With the simple addition of chapattis, poppadoms, naan breads, the curry can turn into a delicious feast.
- Pretty much everyone I know loves curry, and as long as you don’t make it too hot, then it’s fine for the children too. When Lil’ L was younger, I simply used to roughly blend the veggies so that they were less chunky and blended into the korma sauce.
- The dishes can be prepared in advance (big advantage in my book as I don’t want to be slaving in the kitchen when we have guests!) The dishes can even be prepared the day before and simply heated through on the stove.
The veggie korma we made on Saturday included my all-time favourite combination of veggies for curries. It’s quick and incredibly simple to make. Here’s the recipe:
Veggie Korma Serves: 5-6 Ingredients Method Ready, set, go! Meanwhile toast the flaked almonds in a dry frying pan (skillet) over a medium heat, stirring continuously until lightly browned. Serve in warm bowls on a bed of rice and a sprinkling of toasted flaked almonds, for garnish. Any leftover curry can be stored in the refrigerator for up to 3 days, or for weeks in the freezer.
Preparation: 10 minutes
Cooking time: 30 minutes
1-2 TBSP korma curry paste (I use Patak’s korma paste)
400 ml / 14 oz can coconut milk
1 onion, chopped
2 medium carrots, thinly sliced
2 medium parsnips, sliced
1 medium courgette (zucchini), sliced
4 white cabbage leaves, chopped
2 handfuls of spinach (or other leafy green), roughly chopped
240 ml / 8 fl oz / 1 cup vegetable stock
80g / 3 oz / ½ cup cashew nuts (or sub with cooked chick peas if you wish)
35g / 1¼ oz / 1/3 cup flaked almonds
Prepare some brown basmati rice.
Chop the veggies.
Prepare the vegetable stock.
In a large, heavy bottomed pan, mix the curry paste and coconut milk together over a medium-low heat. Add the vegetables (except the spinach) and stock, and bring to the boil. Reduce the heat and simmer uncovered for 20 minutes or so, until the vegetables are tender. Add the cashews and spinach, and continue cooking until the spinach has wilted. Season, to taste.
Ready, set, go!
Meanwhile toast the flaked almonds in a dry frying pan (skillet) over a medium heat, stirring continuously until lightly browned.
Serve in warm bowls on a bed of rice and a sprinkling of toasted flaked almonds, for garnish.
Any leftover curry can be stored in the refrigerator for up to 3 days, or for weeks in the freezer.
For dessert, we had mango hedgehogs 🙂
So that’s what we ate on Mothering Sunday. We didn’t go out to a restaurant and pay the inflated Mother’s Day prices, but instead we stayed in and ate one of the tastiest Indian meals I’ve ever had 🙂
It’s now time for me to pop over to Jenn’s site and check out all the delicious WIAW entries. A big thank you to Jenn for hosting this great foodie party and for all the inspiration for new eats.
Happy Wednesday everyone! xx