Recipes to tickle your taste buds

This one was a special request made with lots of love, and appreciation 💖 A simple vegetarian gluten free pasta dish which really turned out to be quite delish. I do hope you enjoy it too! Paneer Chutney Ingredients 4-5 medium sized jam tomatoes - skinned and grated/ blended 1 onion chopped into thin strips 1 packet (250g) paneer, cut into 1.5cm cubes 4 sprigs fresh coriander chopped and for garnish 2 green chilies 20 ml olive oil or butter ghee 5 curry leaves 1 tsp chili powder ½ tsp masala powder ½ tsp cumin powder ½ tsp coriander powder (optional) ½ tsp garlic powder (optional) 1 ½ tsp salt ½ white pepper ½ tsp sugar ½ dried mixed herbs Method 1. Add oil to a medium sized pot, on medium heat. Add the curry leaves, and the green chili and allow to cook for about 2 mins. 2. Add the onions, stir and coat them with the oil/ butter and allow to cook until the onions turn translucent.  3. Add the spices, cumin, coriander, masala and chilli powder and garlic powder, stir and allow to cook

Pasta is one of my greatest loves 😍 In an the pursuit of exploring healthier options I came across this red lentil fusilli pasta in the health shop which I was delighted to try out. I coupled it with a gluten free bechamel sauce, chicken and peas with fresh herbs for a for a combination that brings healthy and comfy together 😉I do hope you enjoy this one! For a vegetarian option soya prawns or shredded soya chicken can be substituted, equally delish! Ingredients Chicken Prep 2 Chicken Breasts cut into cubes (Subsitute 1 packet soya prawns or shredded chicken) ½ tsp salt and pepper ½ tsp cumin powder ½ tsp chilli powder ½ tsp coriander powder ½ tsp dried mixed herbs Mix the above ingredients and leave covered for 15 mins 1 tsp coconut oil for cooking ½ Onion finely chopped ½ tsp crushed garlic 1 chopped green chilli 30 grams baby peas (I used frozen) Sautee` onion in the coconut oil, with the garlic and chilli.                                      When the

  Ingredients  150 grams gluten free pasta shells or twirls ( cooked ) ½  medium sized onion chopped ½ container mushrooms sliced (approx. 5-6 mushrooms) ½  cup mixed veg  ¼ cup chopped red pepper 1 green chili chopped fine(optional) 1 tbsp chopped chives  ¼ packet vegetarian cashew nut balls    Spices for vegetables 10 ml coconut oil ½ tsp chili powder 1 tsp cumin powder ½ tsp salt ½ tsp pepper ½ tsp mixed herbs Spices for veg cashew nut balls 10 ml coconut oil ½ tsp chili powder ½ tsp salt Method Pasta 1. Add uncooked pasta to a pot, 10 ml olive oil/coconut oil, salt and boiling water. 2. Allow to cook until al dente +- 15 mins, strain and set aside. Vegetables 1. Add coconut oil to a medium sized pan on medium heat. 2. Add the onions, peppers, chopped green chili, until onions are translucent. 4. Add the cumin, chili and mixed herbs, salt and pepper and stir. 5. Add mixed herbs and stir. 6. Add mushrooms to the spices and allow to cook. 7. Add the mixed veg and mix into mushrooms. 8

I am an absolute pasta lover in all shapes and forms and therefore I love to experiment with different variations of pasta dishes. I made this one recently and it just made me feel like home, warm and cosy, just the right thing for winter, to have for supper while watching series. I hope you enjoy!! Saucy Tuna Spaghetti Ingredients (Spaghetti) ¼ Packet of spaghetti (125 g) 5 mil olive oil (normal cooking oil is fine) 1 tsp salt 2 cups boiling water (Cover spaghetti) Method 1.       Add spaghetti, water, oil and salt to a pot and stir 2.       Allow to cook until al dente (approx. 10 mins) 3.       Strain in a colander and run cold water through the pasta to stop the cooking process.   Ingredients (Tuna) 1 can of Tuna in water (strained) 10mil oil 2-3 curry leaves(optional) ¼ onion chopped fine 30 ml onion pureed (optional) 1 green chilli slit down the center 1 tsp Coriander powder 1 tsp Cumin powder 1 ½ tsp chili powder Salt to taste Method