I seriously could write a cookbook on all the different ways I make curry! This technique is the best if I’m just not in the mood to wash the blender for a curry paste (which, let’s be honest, is most of the time!) and are not in the mood to do loads of dishes. This saucy dish is so creamy, zesty, absolutely bursting with flavour and spice. Bonus- it takes only 15-20 minutes to make too! Bonus #2 - You could make this vegan by omitting the prawn step here and roasting chickpeas with the aubergine/eggplant. Scrumptious!
Read more20 Min Pea Paneer & Cardamom Rice
I find so many people are intimidated by making their own curries from scratch/ don’t realize how easy and quick it can actually be or that you can make a paste and freeze it for later- super simple, super easy and perfect for a weekday meal. As for the rice- so flavourful and such an EASY way to level up any rice dish! Add rinsed white rice with crushed cardamom pods and salt!
Read moreNourishing Red Lentil Daal
Vegan, gluten free, nourishing goodness. If you can’t tell by my content- I’m obsessed with south Asian flavours- and the trick to ultimate flavour in these dishes- is knowing when and how to add the spice.
Daal is a dish that I find ultimately comforting. It’s easy on my tummy, super quick, warming, filling and CHEAP to make. Also- it’s a one pan meal meaning less dishes which is always a plus!
Paneer Saag Aloo (with Vegan Option)
The secret to great paneer in curry is to broil it first! It adds a layer of depth to the dish, a bit of crispness and is also the best way to really infuse flavor into the otherwise bland cheese. You can swap the paneer for extra firm, pressed tofu because they both have the same ‘blank canvas’ flavor and firm texture that makes this dish- and it can be cooked in the exact same way.
Read moreSesame Glazed Tofu Sticks
Gloriously crispy, savory, and boasting a delicate flavor profile of sesame this tofu literally can top any dish. With simple ingredients and only taking a short 15 minutes to make, how could you go wrong?
Read moreSpicy Morrocan Prawns
Richards favourite food are prawns or what, back in Canada, I would have called shrimp.
He decided to go on a boys trip this weekend and in the typical loving, banter filled relationship we have, I decided to make his favourite dish. And send him pictures of it. Oops!
Of course, there are left overs for when he comes back home.
Tonight I made my Spicy Moroccan prawns with smoky cumin sweet potatoes, roasted red pepper and portabella mushrooms with lemony asparagus over mixed greens.
SO. SATISFYING.
Of course, I would also suggest making these over quinoa, brown rice, pasta, or a jacket potato.
Tag @scrambledhealth on Instagram or hashtag your food with #behindthebowl #scrambledhealth so that I can see your unique creations!
Comment below what you are going to pair these Spicy Moroccan Prawns with.
Spicy Moroccan Prawns
Gluten Free, Nut Free, Dairy Free
Serves 2
15 Minutes
Ingredients
-150 g Peeled and Deveined Prawns
-1/2 tbsp. Rapeseed Oil/Avocado Oil
-1 Red Onion
-Option: 1/2 Fresh Chili (I Use Birds Eye Chili for EXTRA HEAT)
-1 tsp. Smoked Paprika
-1 tsp. Cumin
-16 Cherry Tomatoes
-6 Sprigs Flat Leaf Parley
-Salt and Pepper To Taste
Method
Peel and halve the red onion. Thinly slice lengthwise creating semi-circles. Separate the layers to make sure they don't stick together when cooking. If using chili, cut diagonally.
Heat oil in a pan on medium heat. Once hot, add the sliced onion and chilli (The chili, if extra hot like a birds eye, may make your eyes burn and cause coughing. To prevent this, use a chili of less spice). Cook until onions are translucent. This should take about 3-5 minutes.
Pick parsley from stems and roughly chop in the meantime and set aside.
Toss the paprika and cumin in with the onions so that they are fully coated.
Toss the cherry tomatoes in and crush them in the pan so they further release their juices and seeds.
Add the shrimp into the pan. Cook until pink and mix the set aside chopped parsley. Add Salt and Pepper to taste
Serve hot!
Apple Pie Porridge
I have really been on a sweet breakfast kick recently!
Richard was awake this morning to join me for breakfast and I figured I would give him something extra special to see what I get up to breakfast-wise.
I noticed an abundance of apples in our kitchen and as most of my recipes happen, I experimented! My time working as a pastry chef gave me plenty of skills to simply just ‘go for it’ when it comes to trying out new foods. They are definitely not all successes but this one most certainly was!
This porridge was a definite step back to the past for me today. Apple Pie was my favourite as a child, and my dad absolutely loved it- to my mother and grandpas dismay. There was a large divide in my family, one that was solely based in either the adoration or rejection of an apple pie. I was my Dad’s shining daughter siding with him, and gladly divulging into our stint of Saturday’s apple pie. I can honestly say I haven't had apple pie in YEARS and this recipe is as close as I’ve gotten to treating myself to the childhood memories.
Sharing this with you gives me great joy, and I promise you can share the glee with whoever you make this easy, fast, and sneakily-healthy breakfast for.
Apple Pie Porridge
Serves 1
15 minutes
Ingredients
Poached Apples
-1/2 Red Apple (Gala, Pink Lady, Red Delicious, Red Cooking Apple)
-2 Tbsp. Honey or Maple Syrup
-2 Tbsp. Water
-1 tsp. Cinnamon
-1/2 tsp. Vanilla
Oatmeal
-1/2 Cup Oats
-1 Cup Almond Milk (or alternative)
-1/2 tsp Vanilla
-1 tsp. Cinnamon
Topping Ideas
-Walnuts, Pecans, Almonds
-Raisons, Strawberries, Dried Fruit
-Dark Chocolate, Almond Butter
-Hemp Seeds, Chia Seeds, Flax Seeds
Method
Make sure your half of an apple has no core membrane or seeds. Thinly cut lengthwise and separate the apple slices as they tend to stick together.
Place the apple slices in a pan over low heat with the honey/maple syrup, water, 1 tsp. cinnamon and 1/2 tsp. vanilla. Allow the liquid to bubble and reduce to a syrup while cooking the apples. This should take about 5 minutes.
Meanwhile, either in a saucepan or microwaveable bowl, combine the remaining 1 tsp. cinnamon, 1/2 tsp. vanilla, and 1 cup almond milk. If making oats over the stove, bring the mixture to a boil, and add in the oats. Lower the heat to a simmer and stir until fully cooked and liquid is absorbed into oats (about 5 minutes). The alternative is in the microwave, adding the oats to the liquid mixture and microwaving on high heat for 2 minutes.
Top the oats with your apple pie mix. Reserve the excess syrup and drizzle over oats. Add toppings of choice!
In this bowl, I added hemp seeds, strawberries, and walnuts!
Let me know what you added to your bowl and hashtag it to #behindthebowl and #scrambledhealth
What more recipes would you like to see? Let me know in the comments below, as I would love to hear from you!
Caramelized Banana and Maple Chia Porridge
Yes. Your read that right.
Caramelized Bananas on a health and wellbeing website.
And no, this isn't a ‘everything in moderation’ post.
This oatmeal recipe was inspired by a breakfast dish I made a few times a week for staff meal while working in Michelin kitchens however, there it is more butter than banana.
I came back to this dish thinking of how much I was craving sweet comfort food, but, with my trip to Italy coming up, I just could not have my 8th Salted Caramel Millionaire Bar within a 24 hour span- yes, they are THAT good. Knowing I had bananas, and having just stocked up on oats to make my Banana Chocolate Thumbprint Cookies for Richards road trip to Cardiff this long weekend, I decided to fill myself up for the day of work ahead.
In this recipe, you can either make the oats on a stove, or microwave. For half a cup of oats I use between 1 cup to 2 cups of Plenish almond milk (depending on how liquid I want my oats). I topped the porridge with blackberries for tartness to cut the sweetness of the bananas and maple but you can use pretty much anything! As for the Chia seeds you can mix them in the porridge or use them as a pretty topping. Take a picture of your creation and tag me on @scrambledhealth. I would love to see how you’ve done it and remember to hashtag with #behindthebowl.
Caramelized Bananas and Maple Chia Porridge
15 minutes
Serves 1
Ingredients
-1/2 Cup Gluten Free Oats
-1 Cup Almond Milk (or Alternative)
-1 Banana
-2 tbsp. Maple Syrup
-1 tsp. Cinnamon
-1 tsp. Chia
Topping Ideas
-Blackberries, Blueberries, raspberries
-Walnuts, Peanuts, Almond Butter, Hemp Seeds
Method
Stove: Bring your milk of choice to a boil on medium heat in a small saucepan. Add the Oats, bring to a simmer on low heat, and stir until liquid is absorbed.
Cut the banana in thin slices, separate them (as bananas are sticky!) and place in a saucepan to coat with the maple syrup and cinnamon. Bring to medium heat until the syrup starts to bubble.
Toss the bananas until they start to caramelize on the edges and become very soft. Remove from heat and add the bananas to the top of your porridge. Reserve the liquid in pan, and use as a drizzle sauce.
Top creatively with chia seeds, and other toppings of choice! Serve hot with coffee or tea (Optional, but highly suggested in the morning)