If you’re cooking curries there are just a few simple rules to start with.
1. Whole spices and whole seeds first (mustard, cumin etc.)
2. Onions next,
3. Then the curry powder and other powdered spices,
4. Followed by the ginger, garlic, fresh coriander and chillies.
Once you’ve done this, you can add the other main ingredients, along with water or stock as necessary. Finally, make sure you season to taste.
Most people don’t know how to build the foundations to a good curry and fall at the first hurdle. But, get the initial stages right and your other cooking skills will soon kick in. You’ll get the hang of it.
There are lots of other tips you can pick up. These are just the basics, but get these right and you’ll be on your way to cooking Britain’s favourite dish in no time.
It’s useful to have as many herbs and spices as fresh as possible, but it’s also a good idea to bulk buy your spices where you can. GoodnessDirect stock kilo packs whole seeds such as yellow mustard, brown mustard, fennel, cumin, caraway and coriander to help you on your way.
I just wolfed down a pack of the tastiest ricecakes ever!
Yes, I know that sounds like an oxymoron, but the good food revolution has hit the puffed up world of ricecakes with a vengeance.
Okay, the ricecakes were mini-bites and yes, they were covered with chocolate, but I’ve tasted chocolate rice cakes before and they weren’t half as enjoyable as these Rice Milk Chocolate Coated Mini Rice Cakes.
The real fulfilment came from the purity of the experience. The chocolate had been made with rice milk keeping it lactose free and adding a symbiosm to each delightful bite. Cocoa and air-bubbles, sweetness and rice – it was near heaven.
The makers, Nature’s Store, source the finest ingredients and add nothing artificial, in this case utilising organic rice from paddy fields in Italy.
I can only hope that their other products, obviously all gluten free:
There’s been a lot of bad press about palm oil in recent years.
The cultivation of palm forests for industrial use has been an ecological disaster.
So, it’s exciting to hear about a responsible use of palm oil by sustainable organic practice which works to preserve rainforests.
Amaizin are a nacho company making gluten free and organic corn chips with palm oil from land that has been farmed responsibily since 1990. Money is invested back into the Colombian community where the trees are grown and a cooperative of small farmers has been set up to continue the work.
Of course, what you get to enjoy are some very flavoursome torilla chips. Currently they come in three different flavours: natural, sour cream and chilli.
But where other recipes had failed, this version of the drink was a roaring success?
The key ingredient?
It is reckoned that just 3g of oat beta-glucan will lower cholesterol – the key factor in heart disease. So I’ve seen several drinks companies to try mix oats into their drinks to make them healthier.
In myopinion Dr Oats smoothies succeed where others have failed because their drinks aren’t gloopy, and they don’t taste like you’ve swallowed a foreign object. Instead they are made simply with fruits and oats. No added sugar, no fruit concentrate or anything else artificial. The taste is fruity and refreshing and it counts as 2 of your five a day.
They boldly claim that a small drink has the same cholesterol lowering power as a bowl of porridge. Can’t be bad, especially if you don’t get on with porridge.