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Cover: Made by Jayne

May, 2012

14May 12

Red Lentil Curry

This curry is a real favourite in my house. Its packed with flavour and really versatile.  Lentils are full of fibre, protein and iron so they are  really good to include in your diet.  I like to serve this as a main meal served with a naan bread or chapatti as a quick vegetarian meal. I have also served it as a side dish to chicken for meat eating guests. With a little stock added it could even be a soup. Another favourite of mine is Spinach and Lentil Soup.

Green lentils can be used rather than red, the fresh tomatoes can easily be substituted with tinned and the cream can be omitted if watching the calories.  The ingredient list is fairly long but its mostly spices and the recipe comes together really easily.

Red Lentil Curry
Recipe type: Starter, Main dish
Prep time: 
Cook time: 
Total time: 
Serves: 2 as a main or 4 as a starter
Easy vegetarian dish
  • 8 ounces red lentils
  • 4 cloves
  • 1 cinnamon stick
  • 4 cloves of garlic, peeled & crushed
  • 1 inch piece of fresh ginger, peeled and finely chopped
  • fresh ground black pepper
  • 1 litre cold water
  • 2 tablespoons vegetable oil
  • 2 onions, peeled & finely chopped
  • 2 teaspoons garam masala
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric
  • ½ teaspoon hot chilli powder
  • 1 teaspoon sugar
  • 5 large tomatoes, skinned & chopped or 1 tin of plum tomatoes
  • ½ teaspoon salt
  • 2 tablespoons cream
  • few sprigs of coriander, chopped
  1. Put the lentils, cloves, cinnamon stick and a few of grinds of pepper into a large saucepan. Cover with the water and bring to the boil. Reduce the heat, partially cover and simmer for 15-20 minutes until the lentils are soft.
  2. Meanwhile heat the oil in a large pan, (I use a deep sided frying pan), add the onions and fry until softened and starting to brown.
  3. Add the garlic and ginger, giving a quick stir to mix in.
  4. Add the garam masala, ground coriander, turmeric and chilli powder. Stir quickly to prevent the spices sticking. Once they are mixed into the onion mixture add the tomatoes and sugar.
  5. Fished out the cinnamon stick and cloves then add the lentils into the pan, season with salt and simmer for 10 minutes, stirring frequently.
  6. Just before serving stir through the cream and coriander.



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13May 12

Apple Crisp

I should be thinking about lighter food such as salad and the summer fruits coming into the shops but its pouring with rain as I write this, the weather we have had for the last week or so is more like November than April and post Easter I still have somewhat of a sweet craving!  I am not really a crumble fan so I like to make this crisp, I don’t know if with the addition of oats I like to feel I’m being slightly more healthy! The oats do make a crisper, lighter topping than traditional crumble. Its super fast to put together,  melting the butter makes the mixing of the topping makes really quick, in no time you have a delicious warm dessert.

If you want an alternative apple dessert that’s equally delicious as this Apple Crisp, try this recipe for Grandma’s Apple Pie.

Apple Crisp
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4
Fruity, warming dessert
  • 500 gram peeled and chopped Apples, I use a mix of cooking and eating apples
  • 100 gram Raspberries, rinsed
  • 1 tbsp caster sugar (unrefined if you have it)
  • 100 gram Porridge oats
  • 100 gram Flour
  • 100 gram Light brown muscovado sugar
  • ½ teaspoon Cinnamon
  • 100 gram Butter, melted
  1. Pre- heat oven to 190 C, 375 F, Gas mark 5.
  2. Put apples and raspberries into a baking dish, I use a glass pyrex one.
  3. Sprinkle with the tablespoon of caster sugar.
  4. Mix the porridge oats, flour, muscovado sugar and cinnamon together.
  5. Add the melted butter to the dry ingredients and mix until its combined. The topping will look quite crumbly.
  6. Spoon the topping onto the fruit.
  7. Bake for 40 minutes or until the topping is golden and the fruit bubbling and soft.
  8. Serve warm or cool, either way ice- cream is a great accompaniment.



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