Links in Side Bar

Hey Everyone ...

I've added "Links to Some Favorite Recipes" in the side bar for easier access to old recipes. Eventually I will have every recipe on here linked but I got tired of linking today !! So ... I'll finish that up later ... Just wanted to let you know so you could make use of my eye crossing work ! ha ha.


PS ... I've got three recipes coming this week. A Risotto, A Wrap and A YUMMY YUMMY YUMMY Potato and Leek Soup ! So ... check back soon !!



This was sooooo easy.
I wasn't convinced until it came out of the oven but now ... totally convinced !!

I found this recipe at Souvlaki For The Soul.
I'm sure I've mentioned that blog here before, right ?
Anyway ...
He got the recipe from a great site called Anjum's Food.

I am going to repost the recipe here ... only because when I'm in a hurry I like to make one stop ... not be clicking all over world-wide-webdom !

Here's it is ... as posted on Anjum's Food.

250g plain flour
2 tbs. vegetable oil
110-130 ml milk
1 tbs. butter, melted for serving
2 tsp. sugar
1/2 tsp. salt
1/2 tsp. baking powder
Nigella seeds, poppy seeds, sesame seeds, chopped garlic and fresh coriander or a mixture of healthy pumpkin and sunflower seeds

Sift together dry ingredients. Mix together the milk and oil.

Make a well in the centre of the dry ingredients and pour in the liquids.

Slowly mix together the dough by working from the centre and incorporating the flour from the edges of the “well” so that you have a smooth, soft dough. Knead well for 8-10 minutes, adding a little flour if the dough is too sticky.

Place in an oiled bowl, cover with a damp tea-towel and leave in a warm place to double in size, at least an hour. Then punch out and form into 5 balls.

Preheat the grill to its highest setting and put a heavy baking pan on the upper shelf.

Meanwhile, start to roll out the naan into tear drop or oval shapes. Sprinkle over the topping and press into the dough. Place the naan on the hot baking sheet and grill until there are nice brown spots on the surface, around 1-2 minutes. Brush with butter and serve hot.


Ok ... this is me again.

I was a bit worried as there is no yeast in the recipe.

BUT ... I'm not a good baker and I rarely make bread without the assistance of my breadmaker, so what do I know about it, really ?

But, the recipe is right. No yeast necessary.

Also ... it said to leave it an hour and it should double in size.

I left it a good hour and a half ... maybe longer, and while I didn't measure before hand, I'm sure that little ball of dough was the EXACT same size as when I finished kneading it !

Rory and I were set to make pappadams as a backup but didn't need to ...

These are perfect, easy, DELICIOUS and will be made time and time again in this household !

Rory made a yummy Madras Beef Curry tonight.

That recipe is up next !!

Madras Beef Curry


This recipe came from

Rory halved the amount of chilli powder this time as it was quite hot last time !

2 tablespoons ground coriander
1 tablespoon ground cumin
1 teaspoon turmeric
1/2 teaspoon freshly ground black pepper
1 teaspoon chilli powder (optional) - we only used 1/2 tsp this time
2 garlic cloves, crushed
2 teaspoons grated ginger
2 1/2 tablespoons lemon juice
2 tablespoons olive oil
1kg chuck steak, cut into 2.5cm cubes
2 tablespoons tomato paste
1 cup beef stock
steamed basmati rice, raita and mint leaves, to serve (we skipped the mint leaves)

Combine coriander, cumin, turmeric, pepper, chilli, garlic, ginger and lemon juice in a bowl to form a paste. Set aside.

Heat 1 tablespoon of oil in a large saucepan over high heat. Add half the beef. Cook, stirring, for 2 to 3 minutes, or until browned. Transfer to a bowl. Repeat with remaining oil and beef.

Reduce heat to medium. Add spice paste. Cook for 1 minute. Return beef to saucepan. Cook, stirring, for 1 minute, or until meat is coated with paste. Add tomato paste and stock. Bring to the boil. Reduce heat to low. Cover. Cook for 1 hour 15 minutes, or until beef is tender.

Remove lid. Cook, uncovered, for a further 15 minutes, or until sauce has reduced and thickened slightly. Serve with rice and raita. Top with mint leaves.


And this is the recipe for the Cucumber Raita. It made heaps.
I will only use a small yoghurt next time !!

Natural yoghurt - 500 ml
1 Lebanese cucumber - diced
1 tsp cumin
Pinch Salt
Fresh Coriander

Whisk the yoghurt.
Add the cucumber, salt and cumin powder.
Mix well with the chopped coriander leaves.


Served as well with Naan ... homemade ! ( our first attempt !! ) You can find that recipe here.