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    Connie's Recipes

    Cauliflower and chickpea curry

    Cauliflower and chickpea curry

    As a family (of boys), we eat a lot of meat and tend to eat meat every day but every now and then I like to cook a good veggie dish (perhaps with some grilled lamb chops or chicken wings on the side for my meat eater husband). This dish is really good to introduce young children to 'hot' food as it's mild, yet tasty enough for them to enjoy. If, like my husband, you like your curries hotter, you can always add extra spice or fresh chillies after serving to your children.

    I serve my curry with a mixture of rice and quinoa so before you start prepping, start cooking your rice as this takes longer to cook.

    Prep time: 5mins

    Cooking time: 15-20mins

    Ingredients

    4 gloves garlic, chopped

    1 medium onion, diced

    240g chickpeas (cooked)

    240g chopped tomatoes (fresh or tin)

    400ml coconut milk

    1 medium cauliflower, cut into small florets

    Handful fresh coriander, chopped

    1tbsp tomato paste

    Spices - 2 tsp paprika, 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp dried oregano

    In a low-medium heat pot, add 3tbsp olive oil. Add the onions and garlic and saute for a few minutes on a low-medium heat unclear onions are clear.

    Add the mixture of spices, along with the cauliflower florets and fry for a couple of minutes.

    Add the tin of tomatoes and coconut milk, bring to boil then turn down heat and cover with the lid for around 10 minutes (this is to allow steam to cook the cauliflower). 

    Take the lid off, add the chickpeas and 3/4 of the freshly chopped coriander, saving some for garnish later (season with salt and pepper if you wish) and simmer on low heat for another 5 minutes.

    Serve in an Onco bamboo bowl with some rice, quinoa or couscous and a dollop of our cucumber dip. Garnish with a sprinkle of some freshly chopped coriander.

    Baby apple muffin

    Baby apple muffin

    We love making muffins as a snack for the kids and it's also great as it's so easy to make so total fun to get little ones involved in the baking too. Perfect as a morning or afternoon snack and on the go.

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    Spicy lamb and chickpea curry

    Spicy lamb and chickpea curry

    This dish was inspired by my brother in law who came back from a business trip to Tel Aviv with a number of bags of spices that as soon as you walked into their house, you could imagine what the souk markets would smell like with the aromas of the herbs and spices.

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    Homemade pork and mushroom meatballs

    Homemade pork and mushroom meatballs

    This particular dish is super lean and 100% pork meat. I made these meatballs using a piece of pork fillet that I had in my fridge and turned it into minced meat by chopping and bashing the meat using a cleaver until it was as minced-like texture as possible. Of course, using a packet of ready minced meat will be just as good. This meatballs recipe works with any kind of meat.

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    Easy peasy banana bread

    Easy peasy banana bread

    I'm one of those cooks who is not very good at following recipes (or any kind of instructions for that matter) and much prefer to improvise with what I have in my fridge and cupboards. This is probably also why I cannot bake to save my life! However, banana bread (cake, muffins) is the only thing I can bake as it's sooo easy.  When I bake for the kids, I usually make this minus the sugar (especially as bananas have its own naturally sweet flavour) and not as much butter but when I bake for friends or fancy eating some of my own homemade bakes, this is a recipe I use.

    Prep time: .

    Ingredients

    • 170g self-raising flour
    • 170g melted butter
    • 80g caster sugar
    • 3 eggs
    • 2 very ripe bananas
    • Few drops of vanilla extract/essence.

    Method

    1. In a large bowl, mix all ingredients together. 
    2. Line a baking tin with baking parchment and pour the cake mix into the tin. 
    3. Bake in oven at 180 degrees Celsius for 50 minutes.
    4. Once cooked, carefully take the cake out of the tin and cool on a baking tray.