< 30 Minutes

I was watching Market Kitchen the other day and came across this recipe. It looked very easy to do and looked delicious. I also happened to have all the ingredients at the time so decided to give it a try for dinner. It turned out lovely and as expected was very easy to do. You can search for the original recipe on Market Kitchen site but this is quite similar to the original.

Enjoy:-)

Ingredients:

• 2 Chicken breasts, Skin-less, cut into strips
• 50 ml White wine (I used medium white)
• 40-60 ml Double Cream
• 1 tbsp chopped Tarragon
• 1 tsp English Mustard
• 2 tbsp light Olive Oil
• Salt and Pepper

As you probably know by now, I love love love butternut squash:-) Its tasty, versatile, readily available all year around and cheap too. My Mum makes the best butternut squash cookies ever and I will put up the recipe and photos for them some time soon. Meanwhile these tasty cupcakes adapted from VanillaGarlic recipe will do fine:-)

Enjoy:-)

Ingredients:

• 230 g Butternut squash
• 2 Eggs
• 100 g unsalted Butter, melted
• 100 g caster Sugar
• 100 g brown Sugar
• 100 self-raising Flour
• 30 g Walnuts, chopped roughly
• 1/4 tsp Nutmeg
• 1/2 tsp Cinnamon
• 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Ginger

I love onion bhaji but have never tried to cook it before until I cam across a recipe on Jeenas kitchen for baked bhaji and gave it a shot. These are very easy to make and taste good too without all the oil of deep fried bhajis.

Ingredients:

• 3 large Onions, sliced
• 3 tbsp Flour
• 1 tbsp Tomato pure dissolved in 100 ml boiling water
• 1 tsp Cumin
• 1 tsp Turmeric
• 1/4 tsp ground Coriander
• 1/4 tsp Chilli powder
• 1/4 tsp Ginger
• 2 tbsp Vegetable Oil
• Salt

I have resisted the temptation of adding sour cream or double cream to this soup in following my dairy-less 28 days diet. The soup, however, is tasty in addition to being healthy and if you love butternut squash as much as I do, you will love it:-)

Ingredients:

• 1 medium Butternut Squash, peeled and cut into small cubes
• 1 medium Onion, chopped finely
• 2 cloves Garlic, chopped finely
• 2 medium Carrots, cut into cubes
• 1.2 litres/5 cups Chicken or Vegetable Stock
• 1/2 tsp Cumin
• Salt and Pepper
• 2 tbsp Olive Oil

I have never cooked with butter bean before as I am not a big fan of beans in general but this can of butter bean was sitting for ages in my cupboard and I knew I just had to do something with it. I used it in this dish with spinach and coconut cream and it worked well as it gives a lot of texture to the curry and is a good substitute for chickpeas.

Enjoy:-)

 Ingredients:

• 400 g/14 oz. can of chopped Tomatoes
• 250 g/8 oz. Spinach
• 1 large Onion, sliced
• 2 cloves Garlic, chopped finely
• 200 g/7 oz. can of Butter Bean, drained and peeled
• 150 ml/5 oz. Coconut milk
• 1/2 tsp Cumin
• 1/4 tsp Ginger
• 1/4 tsp Turmeric
• 1/2 tsp Curry powder
• 1 small Green Chili, deseeded and chopped finely
• a pinch of Cardamom
• Salt
• 2 tbsp Vegetable Oil

This is another one of my favourite Indian recipes. It is easy to make and a joy to eat. I have taken leftovers for lunch to clinic and it tasted even better than freshly cooked. I used wild rice in this recipe but you can use other types of rice such as Basmati or brown rice if you prefer them. The coconut cream is also optional but it definitely makes the rice creamier.

Enjoy:-)

Ingredients:

• 200 g/7 oz. Wild Rice
• 600 ml boiling Water
• 400 g/14 oz. can chopped Tomatoes
• 150 ml/5 oz. Coconut milk
• 1 large Onion, finely chopped
• 3 cloves Garlic, finely chopped
• 3 green or red Chilies, whole
• 1 tsp Garam Masala
• 1 green Cardamom
• 4 Cloves
• Salt
• 2 tbsp Vegetable Oil

Creme Fraiche is now officially my new best friend:-) I bought a 500 ml HealthyLiving creme fraiche last week and been using it in almost everything I cooked this week. This one has the same calorie as Greek yogurt but the texture and flavour of double creme. So far this week I used it in chicken curry and scramble eggs and both were fantastic. I also used it in this pasta dish which often ends up being too dry and flavourless and it was very good. Now I know how it feels to eat creme and not to feel guilty:-) The following recipe is very easy to make, tastes good and makes a great lunch for next day.

Enjoy:-)

Ingredients:

• 350 g Mushrooms, chopped
• 1 clove Garlic, finely chopped
• 350 g Broccoli
• 3 tbsp Creme Fraiche
• 200 g fresh egg Fusilli
• 3 tbsp grated Cheddar
• 1 tbsp Breadcrumbs
• 1 tbsp Olive Oil
• Salt and Pepper