Tag Archives: recipe

Chickpea, spinach and onion curry (Vegetarian, but don’t tell anyone.)

10 Apr
Curry sunbathing

Curry sunbathing

I really like this recipe. It’s very easy. Secondly for those of us who like to pretend to be healthy every once in a while, this isn’t the wort recipe in that regard, it’s actually pretty good. And if it isn’t please don’t shatter my illusion.

I’ve spent a lot of time in the last few weeks in Doha, and the spices down here are brilliant, so whenever I cook here I like to use them wherever possible.  Also the red onions are fantastically sweet and are a joy to cook with. They lack the harshness that most raw onion has at home. I used a curry powder mix that you can buy in the Souq here. It’s cumin/chilli/coriander etc. As always use whatever you can find easily. Or you could make up your own, there are plenty of recipes online.

Ingredients: (Makes three very generous portions- 4 normal ones.)

2 tablespoons curry powder mix

1 tablespoon Garam Masala

oil of your choosing- enough to make the spices into a loose paste

1 red onion

1 tin chickpeas

1 tin tomatoes

1 bag of fresh spinach


Heat a pot, before adding the oil, fling the spices in and let them toast for a short while. Probably best to stir them around a bit so nothing catches. When you start getting their aroma, add in the oil. (The proportions above make a punchy curry. Feel free to reduce or increase the spices.)

Before this mixture catches, which can happen very quickly, throw in your chopped red onion. Fry this at a gentle heat until it softens, you don’t want it to get too much colour. Then add in the chickpeas and toss them in the spicy oniony goodness. Add in the tin of tomatoes and let it bubble away gently. It’s not a bad idea at this point to scrape the bottom of the pot for any of the spices etc that may have stuck during the frying stage.

I left this bubble for about 15/20 minutes while some brown rice cooked. With about 5 minutes to go I flung in the spinach and let it wilt.


The silver chicken is on Twitter: @silverchicken1

And also on facebook:  The silver chicken

Carrot Cake Muffins

13 Oct

sneaky lurking teapot.

What? A new post?? Yep- the exams are over and I am back to blogging thank god.

And what better way to get over the stress of it all by concocting a muffin recipe. I was very worried when I put this mixture in the oven- it didn’t look like any muffin batter I had made before. And with “baking is a science” ringing in my ears I shut the door.

35 minutes later I was very relieved (and more than a little surprised) to see what looked like muffins staring back at me.



230g of plain flour

2/3 tablespoon of baking powder

1 teaspoon of baking soda

1 tablespoon of cinnamon

3 eggs

2 (medium) cooking apples, grated

100 g brown sugar

350g of grated carrot ( 3 medium sized ones- ish.)


150g cream cheese

1 tablespoon icing sugar

1/2 teaspoon of vanilla essence


Beat the eggs with the sugar. Then sift in all the dry ingredients and mix until combined. This will look quite dry, but do not fear (like I did.)

I have a handy grater attachment for a food processor, which got the carrot and apple shredded into nice long pieces. If you don’t have such a dealy- use whatever side of the grater will get you nice long strips.

Add the grated apple and carrot to the mixture and fold until it is all combined.

This was moment of fear 2- as I looked upon a ball of grated stuff lightly coated in a batter.

Bake at 175 celcius for 30-35 minutes.

For the frosting beat all three ingredients together and slather on. Complicated like.

Guest post on wheretoeat.ie

15 Aug

I’m delighted to be a guest-blogger this week on wheretoeat.ie.

There is a recipe followed by a short interview available here.

Most importantly-as per question 10- Is the Jaffa Cake a biscuit or a cake?? Leave a comment below!

Chicken, chorizo and chickpea stew

26 Jun

Tonight was one of those nights where I was tasked with putting together a dinner and there was no chance to shop- it was a ‘use up what’s in the house’ type dinner. Luckily there were some nice bits and piece lying around.

Ingredients (for 4 people):

olive oil

4 chicken breasts (chopped)

150g chorizo

400g tin of chickpeas

2 glugs (technical term) of dry sherry

5 cloves of garlic. Crushed.

2 tins of chopped tomato

1 tablespoon tomato purée

I started off by heating some olive oil in a pot. Peel the chorizo and chop it into whatever size you like, you’re the one who is going to be eating it. I prefer a smaller dice for dishes like this one. Fry it in the oil until it is crisp. Remove the chorizo, keeping as much of the oil in the pot as possible. Throw the chicken in and fry until it is sealed. Set aside the chicken with the chorizo.

Into the pan add the garlic, fry until slightly coloured. Then add the tin of drained chickpeas. When they have started to sizzle- add glug 1 of the dry sherry into the pan. After frying for a short while- add the chicken and chorizo back in. At this stage add the two tins of tomato.

At this stage add glug 2 of the sherry, the tomato purée, and season with salt and pepper. I also added a little pinch of sugar. I gently simmered the whole lot for about half an hour. I also happened to have a few stray green beans in the fridge so they were chopped and thrown in. I served it with some brown rice which soaked up the juices very nicely.


Challenge me

18 May

Right short post- but I have a challenge for you!

I want my next proper post to be a recipe- I am starting to get cooking withdrawal symptoms. You guys get to pick what I cook. Please comment below and I’ll pick one of the ideas!

%d bloggers like this: