Month: October 2014

The Liebster Award (or, let’s get personal)

The Liebster Award (or, let’s get personal)

  Hello All! A special post for you today: I was nominated last week for a Liebster Award by fellow blogger Ksenia from The Immigrants Table. Thanks for the nomination Ksenia! What is the Liebster Award? Well, it is a way to recognize the work of 

Strawberry & Coconut Jarfait

Strawberry & Coconut Jarfait

Ah, the Strawberry and Coconut Jarfait! What is a Jarfait you ask? Why, it is a parfait in a jar of course! Everyone knows that food is instantly cooler if served in a mason jar (*wry smile*), haven’t you been on Pinterest lately? In all 

Go-To Spinach & Chickpea Curry

Go-To Spinach & Chickpea Curry

Spinach & Chickpea Curry- Emma's Little Kitchen

I’m sharing a family favourite with you today! This spinach and chickpea curry is a staple in the home of my parents, and has since become a staple in mine. This is the ultimate curry in a hurry- the spices are simple and I always have them to hand, it comes together in 30 minutes making it a wonderful weeknight meal, plus it is packed full of healthy goodness!

Spinach & Chickpea Curry- Emma's Little KitchenIndian is my absolute favourite, and Kirk and I eat curry dishes frequently. However, when I bring leftovers into work, a lot of people tell me that they find the spices in traditional indian food intimidating. The idea behind this curry is to keep it approachable (no long list of ingredients!) without loosing any of that beautiful aromatic flavour. It may not be the most authentic curry, but it is terribly tasty!

Spinach & Chickpea Curry- Emma's Little Kitchen

I doubt my parents follow much of a recipe with this, it is not really their style. Similarly, it took me a while to pin down the exact quantities of ingredients because I would just throw it together by what looked right. After a little trial and error I finally got there, and I’m really excited to share the results with you!

Spinach & Chickpea Curry- Emma's Little Kitchen

What about you?! Do you like Indian food? Do you make it often?

Go-To Spinach & Chickpea Curry
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Indian
Serves: 4
Ingredients
  • 1 tbsp olive oil
  • 1 large onion, peeled and thinly sliced
  • 3 large garlic cloves, minced
  • 1 pinch piece of ginger, minced
  • 2 tsp garam masala
  • 1 tsp cumin
  • ¼ tsp cayenne pepper (or more or less to taste)
  • 2 cups cooked chickpeas (or 1 tin, drained)
  • 2 tins of chopped tomatoes (14oz)
  • pinch of sugar (optional, to cut through the acidity of the tomatoes)
  • 3 generous handfuls of fresh baby spinach
  • 2 tbsp fresh coriander, chopped (optional)
  • squeeze of fresh lemon (optional)
  • salt and pepper to taste
Method
  1. Heat olive oil in a large lidded pan over medium heat
  2. Add the onions, and fry until translucent
  3. Add the garlic and ginger, and cook for a couple of minutes more, stirring frequently
  4. Add the garam masala, cumin and cayenne pepper, stir so that the onions have a nice coating of the spices, cook for just a minute until the spices are a little toasted
  5. Add the chickpeas and stir well so they are covered in oil and spice
  6. Add the tomatoes and sugar (if using), give everything a good stir, cover, and simmer for 20 minutes on low-medium heat.
  7. Add the spinach in batches, and stir until the spinach is wilted
  8. At the end of cooking, add a sprinkling of fresh coriander, and a squeeze of fresh lemon juice if desired
  9. Serve with rice or naan

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Black Pepper & Sesame Stir Fried Noodles

Black Pepper & Sesame Stir Fried Noodles

Hello! How is your week going? Kirk and I have been cracking on with all things baby related this week, we are on the countdown now! On Sunday my mother-in-law and sister-in-laws threw me a Pumpkin themed baby shower (you know, in celebration for the 

Sticky Maple Balsamic Glazed Tempeh

Sticky Maple Balsamic Glazed Tempeh

Tempeh. Are you familiar?! Up until a couple of years ago I was really more of a tofu girl, but after a few experiments – not all of them successful(!) – I have come to love tempeh just as much, if not more than its 

Flourless Peanut Butter Oatmeal Cookies with Dark Chocolate and Sea Salt

Flourless Peanut Butter Oatmeal Cookies with Dark Chocolate and Sea Salt

Flourless Peanut Butter Oat Cookies with Dark Chocolate and Sea Salt

Hello friends! As you can see, I have been baking again! This time: Flourless Peanut Butter Oatmeal Cookies with Dark Chocolate and Sea Salt…! Phew, what a (tasty) mouthful! Last weekend, I was struck by a cookie craving, just a need for something sweet and comforting that could be enjoyed with a steaming cup of tea and a good book. The thing is, I had already been out to breakfast that morning and consumed a granola pancake the size of my face. I scoured the world wide web for a compromise cookie- something that satisfied my craving for sweet and comforting, but was fairly light on the sugar.

Flourless Peanut Butter Oat Cookies with Dark Chocolate and Sea Salt

Flourless Peanut Butter Oat Cookies with Dark Chocolate and Sea Salt

Thanks to Sally from Sally’s Baking Addiction, I found the perfect specimen. A few tiny tweaks later, and I was in warm cookie heaven. These cookies are flourless and oat based, making them both wholegrain and gluten-free. The entire batch has just 6 tablespoons of sugar, so there is less than half a tablespoon of sugar in each cookie- not too bad for a treat! The peanut butter keeps them lovely and moist so there is no need for oil. And finally, the dark chocolate and sprinkle of sea salt give them that perfect indulgent edge.

Flourless Peanut Butter Oat Cookies with Dark Chocolate and Sea SaltHappy baking!

Flourless Peanut Butter Oatmeal Cookies with Dark Chocolate and Sea Salt
 
Prep time
Cook time
Total time
 
Author:
Serves: 12-14 cookies
Ingredients
  • ⅔ cup of oats (not quick oats!)
  • ½ tsp cinnamon
  • 1 tsp baking soda
  • 1 large egg, lightly beaten
  • 1 cup peanut butter
  • 6 tbsp brown sugar
  • 1 tsp vanilla extract
  • 3 tbsp milk or almond milk
  • ½ cup dark chocolate chips or semi-sweet chocolate chips
  • about ¼tsp-1/2tsp sea salt for sprinkling
Method
  1. In a medium bowl, whisk the oats, cinnamon and baking soda together
  2. In a large bowl, mix the egg, peanut butter, sugar, vanilla and milk until well combined
  3. Pour the dry ingredients into the wet, and mix well
  4. Fold in the chocolate chips
  5. Put the dough in the fridge, and chill for 30 minutes (no matter how tempted you are, don't skip this step!!)
  6. Preheat oven to 350F/175C
  7. Drop cookie dough onto a lined baking sheet in approximately 1.5tbsp mounds, squash each one slightly with the back of a fork, and ensure that the chocolate chips are evenly disturbed between the cookies
  8. Bake for 9-10 minutes, after that time the edges will be set but the cookies will look a little underdone in the center,don't worry, they will keep baking out of the oven!
  9. When freshly out of the oven, sprinkle a little sea salt over the top of each cookie
  10. Allow to cool for 3-5 minutes on the baking sheet before transferring to a wire rack to cool completely

 

 

Cumin-Roasted Carrots with Farro, Chickpeas & Feta

Cumin-Roasted Carrots with Farro, Chickpeas & Feta

What an exciting midweek treat I have for you today- Cumin-Roasted Carrots with Farro, Chickpeas and Feta, yum! Not only is this an easy and delicious dinner option, I am seriously digging the autumnal colours, aren’t you? We have been blessed with a spell of