March 25, 2010 § 2 Comments
Here’s an easy bean dip recipe, perfect for those 3 year olds who always ask for more food yet never fill up..
- 1 420g can of white beans – can be cannelini, butter beans
- 1 garlic clove
- 3 tsbp Extra Virgin Olive Oil (EVOO)
- 1 tbsp Tahini
- 2 shallots, end trimmed
- Pepper and sea salt to taste
- Rinse the beans under water to get rid of the brine.
- Place all ingredients into food processor and whizz it all up until smooth consistency.
- Add more EVOO if it gets “stuck”.
This is awesome served with raw veg sticks or even with crackers in place of hummus. Keeps in the fridge for up to 3 days in a sealed container.
March 24, 2010 § 3 Comments
I don’t remember where I got this recipe. I’m fairly sure it was in an old magazine I had but I adopted it for the slow cooker because I am an incredibly lazy cook when it comes to dinners. So here it is. The combination of the yogurt and spices really softens the chicken and paired with being slow cooked it is absolutely.delicious. Please give it one try, don’t be overwhelmed by the vast number of ingredients!
Slow Cooker Butter Chicken
Chuck into slow cooker:
600g skinless chicken thigh fillets sliced through the middle
1 brown onion cut into thick wedges
2 garlic cloves, crushed
1 x 2cm peice of fresh ginger peeled and shredded
1 cinnamon stick
2 tsp ground paprika
2 tsp ground coriander
1 tsp ground cumin
1 tsp garam marsala
1/2 tsp chilli powder
1 tin of tomatoes, pureed
1/2 cup vegetable stock
1 cup chopped green beans
2 tomatoes, coarsely chopped
1/2 cup thickened cream
1/4 cup natural yogurt
2 tsp cornflour
Cook on low for 6-8 hours and serve with basmati rice or quinoa (we love quinoa!) and sprinkle with 1/4 cup toasted slivered almonds. DELISH!