Upon my return from the school run this morning, I spotted the first signs of new life in our (otherwise dead looking) garden. The snowdrops seem to have appeared overnight!
And what a joy they are to behold 🙂
For this week’s WIAW party, I’m sharing our eats from Sunday, which included some of our all-time favourite breakfasts, lunches and dinners. I’ve even written up another one-pot recipe to share. I’ve got such a backlog of recipes to write up… but I’m getting there… slowly!
Thanks, as always, to our most gracious host, Jenn over at Peas and Crayons.
As it was Sunday, Lil’ L was very keen to have a ‘special breakfast’. He’d spotted some very ripe bananas sitting in the fruit bowl and suggested we make some banana pancakes. I halved our usual recipe, used two frying pans, and speedily made 6 pancakes, which we shared 🙂
We’ve been playing around with new toppings for pancakes. This week we had pecans, walnuts, dessicated coconut, choc chips and a drizzle of maple syrup. This combo went perfectly with the banana pancakes. It was very yummy indeed 🙂
Ready for when M got back from his Sunday morning marathon mountain bike ride, I made a large pot of watercress, leek and potato soup, which we served with chunks of wholegrain, seeded bread.
You might be surprised to hear that this is one of Lil’ L’s favourite soups. He’s been eating eat since he was about 2. While raw watercress can be quite peppery, when combined with potato and leek in a soup, it takes on a wonderful, mild taste.
For lunch time dessert, we had a slice (or two!) of raw chocolate and lime cashew cream cake. I actually made this cake for M’s birthday back in December but we never got round to eating it!
This dessert is really good. Lil’ L described it as ‘scrumdiddlyumptious’! I scribbled notes of how I made it on a scrap of paper and as soon as I locate it (!), I’ll write up the recipe and post it.
Our Sunday dinner wasn’t particularly traditional… we had a Chickpea and Vegetable Balti served with home-made naans. Mind you, maybe curry has become the traditional English Sunday dinner. It wouldn’t surprise me. I can happily eat curry any day of the week 🙂
This balti was designed to be mild enough for children, but if no kiddies are going near the balti bowls, feel free to crank up the heat!
Here’s how I made it:
Mildly Spiced Chickpea and Vegetable Balti
Hands on time: 10 minutes Cooking time: 40 minutes Ready in: 50 minutes
1 tbsp olive oil
1 onion, chopped
3 garlic cloves, crushed
1 x 2.5 cm / 1” piece of fresh or frozen ginger, finely grated
1 tsp cumin seeds
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
½ tsp ground turmeric
* alternatively, use 1 tbsp mild curry paste
1 bell pepper (I use a mix of red and green)
2 medium potatoes, diced
1 large carrot, finely chopped
70g / 2½ oz / ½ cup frozen sweetcorn
200g / 7 oz baby leaf spinach (or use frozen spinach)
100g / 3½ oz / 1 cup mushrooms, chopped
1 x 400g / 14 oz can chopped tomatoes
1 x 400g / 14 oz can chickpeas, drained
½ tsp sea salt, or to taste
- Heat the oil in a large, heavy bottomed pan and sauté the onion until it starts to soften. Stir in the garlic, ginger and spices. Cook on a low heat for a couple of minutes. Add the veggies (pepper, potatoes, carrot, sweet corn, spinach and mushrooms). Thoroughly stir to coat them in the spices, cover with a lid and leave to sweat on a low heat for five minutes. Stir in the chopped tomatoes and chickpeas. Bring to the boil, then cover and simmer for 30 minutes. Check the seasoning and add salt, to taste.
- If you want to add more heat to the dish, remove any children’s portions first, then add some finely chopped red chilli or chilli powder to the pan.
- Serve in warm bowls with a side dish of naan bread, brown rice or both!
Lil’ L loved this dish so much that he ‘bagsied’ the fourth portion and took it to school the next day for his lunch, rolled in a seeded tortilla wrap!
[This recipe has been submitted to Ricki Heller’s #Wellness Weekend]
To boost our calcium, fruit and omega-3 intake, for dessert we had a berry milkshake smoothie. Since Lil’ L doesn’t like the pips from raspberries and blackberries (I’m not that keen either!), I blended the berries and almond milk first, then sieved it before returning it to the blender and adding banana and chia seeds. It was creamy, refreshing and ‘special’ enough to be considered a ‘real dessert’ by Lil’ L 😉
So that’s me done for another WIAW. It’s time to hook up with all the lovely bloggers over at Jenn’s. Hopefully see you there!
Are you a fan of curry? If so, what’s your favourite type?
I adore Indian kormas and baltis as well as creamy Thai curries. I’m such a wimp though when it comes to heat. Anything beyond ‘mild’ and I feel like a pressure cooker about to explode!