
Indian chicken curry with brown basmati rice & poppadoms
Freshly prepared quick and colourful Indian style curry. Perfect for making after an evening beach stroll.
What will this recipe make?
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Mousse:
500g 70-80% dark chocolate (e.g. Vivani or Montezuma)
75ml strong coffee
3 tbsp. orange liqueur
750ml double cream
Topping:
Cocoa powder
Strawberries, papaya, kiwi or star fruit
Rub a bit of oil around the inside of a 24cm loose-bottomed tin.
Crush the biscuits into fine crumbs.
Gently melt the butter and honey.
Add the butter to the crushed biscuit crumb and mix well.
Tip the mixture into the prepared dish and smooth the top.
Filling:
1. Melt the chocolate, coffee and liqueur in a water bath till the mixture is smooth. Cool for 5 minutes.
2. Whip the cream and stir 1/3 of the whipped cream into the chocolate mixture.
3. Very gently turn the rest of the whipped cream into the chocolate mixture, leaving it light and fluffy and till the white stripes disappear.
4. Pour the chocolate mousse into the tin to cover the biscuit base.
5. Leave it in the fridge till the next day.
Serve it straight from the fridge.
Remove the sides of the tin, dust with cocoa powder and decorate with some fruit as well as serving extra fruit on the side (add a bit of orange liqueur if you like).
Freshly prepared quick and colourful Indian style curry. Perfect for making after an evening beach stroll.
Quick to make and healthy lunch or dinner – and the kids love it.
Serves 4.
This bright pink soup is hard to beat. Full of goodness, appetising colour and texture. It is packed with essential nutrients to improve health and fight disease.
I had to share this recipe from Arctic Power as I love this nourishing, nutrient-rich porridge including fats and protein that helps fill you for longer.
This is enough for dinner for 3-4 people, is quick to prepare and looks after itself in the oven.
Serve it with basmati rice or noodles of your choice. The red split lentils go mushy and make for a thicker, creamier sauce.
This recipe is inspired by attending a fermentation workshop with Trish Dent. Fermenting foods is a way of preserving foods but also a way of converting starches and sugars into lactic acid by Lactobacilli bacteria (good bacteria) and inhibiting bad bacteria. This helps promote a healthy intestinal flora.
Need ingredients?
visit our healthy living shop
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