1. Boil apples and chopped onions with ginger, salt, sugar and vinegar for 30 minutes.
2. Add diced beetroot and cook for a further 10 minutes.
3. Bottle chutney.
1. Heat the oil in a large pan. Add the onion and garlic and fry until soft. Then add the curry paste or powder and cook for a few seconds, stirring constantly.
2. Add the parsnip chunks to the onion mixture. Pour in the chicken stock and stir well. Season with the salt and pepper, bring the soup to the boil, and simmer for 15 minutes or until the parsnips are tender.
3. Transfer the soup to a food processor or blender, and process until smooth. Return to the pan, add more salt and pepper, if necessary, and reheat.
4. Pour the soup into serving bowls and top with a swirl of yoghurt. Garnish with the chopped chives and serve.
Serves 4
Mix it all up together
Garnish with a good handfull of nuts (peanuts or brazils)
Fry the onion until soft
add the curry paste and stir for a few minutes
add the tomatos and chickpeas and water (a little at a time)
let this simmer for about 20 minutes
add spinach at last minute
garnish with coriander
can be served with:
Tandoori Chicken
Naan Bread
Rice etc etc.
2 Large or 3 Small Ripe AvocadosPrepare a bed of rocket in a large flat salad dish. Then halve the avocados and with a tea spoon, scoup out balls of avocado and spread evenly over the rocket.
Toast the pine nuts in a small frying pan and then spread evenly over the salad.
Fry the lardons until crisp and brown and spread evenly over the salad.
Cut up a few white rolls or slices of white bread into chunks and then fry in olive oil until nicely and evenly browned. Spread the croutons over the salad.
Dress the salad with standard honey mustard dressing – recipe in heatherskitchen under dressings.