Come and Join us every Thursday for Curry Night! Delicious #homemade curry’s from our menu! With a added curry for the night chosen by our chefs! #currynight £15.00 for a Curry and a Drink of your choice!
Who has dreamed of a great for value mid-week meal? 🙋🏾♀️ yesterday, I made The Co-op Coconut Chicken Curry and it was so delish, I am making it my work lunch today. It only took me half an hour to make it. You can follow the same recipe on the Co-op website. #currynight @coopukfood #ad
CREAMY PESTO PASTA BAKE Follow 👉 @cook.recipes 🍽 Follow 👉 @cook.recipes 🍔 Ingredients for 4 servings PESTO 4 cups fresh basil (160 g) 2 cloves garlic ½ cup pine nuts (65 g) ¾ cup grated parmesan cheese, grated (80 g) ¾ cup olive oil (180 mL) ¼ cup cold water (60 mL) ½ cup heavy cream (120 mL) 1 teaspoon salt ½ teaspoon pepper PASTA BAKE 12 oz fusilli pasta, al dente (340 g) 1 cup cherry tomato, halved (200 g) 1 cup grated parmesan cheese (110 g) 8 oz mozzarella ball (225 g) Preparation To make the pesto, mix basil, garlic, pine nuts, parmesan, cold water, heavy cream, salt, and pepper in a food processor for about 30 seconds. Add in olive oil. Process until combined, set aside. Cook fusilli to very al dente, or about 3-4 minutes before the package instructs for cook time, then drain pasta. Halve cherry tomatoes. In a skillet or casserole pan, mix fusilli, cherry tomatoes, and pesto. Top with grated parmesan and mozzarella balls. Bake at 400° Fahrenheit for 10-15 minutes, or until mozzarella has melted. Garnish with additional parmesan and fresh basil. Serve immediately. => The Complete Cooking Preparation and Ingredients Watch on Video 🎥 When you like it click 💜 and Tag your Friend and family, to try cooking it. Follow @cook.recipes For Find everyday cooking recipes inspiration, or get thousands of recipes on recipes007.com Repost from @buzzfeedtasty
Not a bacon or cabbage in sight for the day that's in it but at least I got a spud nod in for #stpatricksday#bombaypotatoes 2 tbs rapeseed oil 3 tsp mustard seeds 600g potatoes cut into small cubes 4 tsp paprika 2 tsp tumeric 1 tsp chilli powder Juice of one lemon 2 tsp sugar 250g cherry tomatoes quartered Salt to season Fresh coriander for garnish 1. Parboil potaotes for about 5-10 mins until almost cooked but holding shape , strain. 2. Heat oil and add mustard seeds and fry until they pop , this should only take a few seconds. 3. Add potatoes and fry for about 3 mins . 4. Add spices, lemon juice, sugar and salt to taste and cook for a further 3-5 mins. 5. Add tomatoes and cook for a few minutes until spuds are completely tender. 6. Check seasoning and serve with fresh coriander to garnish. This makes a great side to a curry but also a great veggie main course served with rice, naan and raita #vegetarianrecipes#veggie#indianfood#currynight#curry#homecook#vegan#potatoes#potatorecipes#stpaddysday#food#familydinners
Excuse the messy bowl, have yet to master the art of presenting food nicely 😂 Yellow Tofu & Veggie curry for your Sunday night🍴 Tofu, yellow capsicum, carrot, spinach and onion in a yellow coconut sauce 🤤 Vegetarian, Vegan and gluten free 🙇🏽♀️