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Posts Tagged ‘Ricotta’

I made these ricotta stuffed tomatoes today for lunch from Aimee Lee’s blog “Cooking my way thin” and they were delicious! It was cold and grey outside and I was working from home while the joiners came to start renovating our kitchen so I decided to make something hot for lunch.

I didn’t have any beef tomatoes and I was cooking for one so I made two baby ones without the corn and courgettes and had them on toasted ciabatta drizzled with balsamic syrup. They look just like little red and white baubles so I think I’ll keep the recipe to use again as a starter at Christmas time!

Today is the last time I’ll be able to cook this week as tomorrow the sink and oven will be ripped out so as a final treat I’m making Bunny Chows for dinner tonight.  A Bunny Chow is essentially curry served in a hollowed out loaf of bread and is a South African fast food staple (if you want to know more about the history you can read this Wikipedia article). The magic thing about a bunny is that the bread doubles as a bowl for the curry and your side dish. You just pull bits of bread off and dunk them in the curry as you go, functional and delicious!

I’m not attempting to make the bread tonight because most of my cooking utensils are packed away but this is the one I was going to use from Barefoot Kitchen Witch. I made it with soup a few weeks ago and its perfect – soft but strong enough to hold the curry and you can make it ahead of time (thank you BKW!).

I’ve included two curry recipes that I’ve written: Chicken and Lentil. I’m making the lentil one tonight but they’re both just as nice.

Cooking in a building site

Chicken Curry

This is a rich creamy curry but you can make it slightly lighter by replacing the coconut milk with extra yoghurt at the end. Serves 2-4 people depending on the size of your tummy!

  • 2 large chicken breasts, cubed
  • 1 medium white onion, chopped
  • 1 chilli, chopped
  • 2 tbsp ginger, chopped
  • 3 garlic cloves
  • 1/2 cup white wine
  • 1/2 cup coconut milk
  • 1/4 cup Greek yoghurt (or double if you aren’t using coconut milk)
  • pinch of salt
  • 1 tbsp olive oil
  • 2 tbsp curry powder
  • 1 tsp garam masala
  • 1/2 tsp chilli powder
  • 1/2 tsp cumin
  • 1/2 tsp cinnamon
  • 1/4 tsp turmeric
  • bunch of fresh coriander, chopped

Gently heat the oil in a large pan and toast the spices for 1 min. Add the onion, ginger and chilli and fry for 2 min. Add the garlic and fry for a further minute. Add the chicken and fry for 4 min, then add the wine, cook off and turn down the heat. Add the coconut milk and simmer for 15 min. Turn off the heat, stir in the coriander and yoghurt and serve (stir the yoghurt in carefully otherwise it will curdle).

Lentil Curry

This is quite a light curry, especially with the fresh tomato and spring onions tossed through at the end. Serves 2-3.

  • 150g brown lentils
  • 3-4 fresh tomatoes
  • 2 spring onions
  • 1 medium red onion, chopped
  • bunch of fresh coriander, chopped
  • 1 chilli, chopped
  • 2 cloves of garlic, chopped
  • 1/2 cup wine (white although I use red if that’s all I have and it works fine)
  • 1/2 cup plain yoghurt
  • 1 tbsp curry powder
  • 1/2 tsp ground coriander
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tbsp chopped ginger
  • 1 chicken stock cube
  • 1 tbsp tomato purée
  • 1 tbsp olive oil
  • pinch of salt

Chop 2 of the tomatoes, the spring onions and the coriander and set aside. Boil the lentils for about 20 min until soft but not mushy. In the meantime toast the spices in the oil and then fry the onion and chilli for 5 min. Add the tomato puree and fry for another 2 min. Add the wine and cook off. Add the remaining chopped tomato, the stock cube and half a cup of water. Add the drained lentils and simmer for 20 min. Turn off the heat and stir in the yoghurt. Finally mix in the fresh tomato, spring onions and coriander and serve.

Bunny Chow

  • 1 small loaf of bread (or half a loaf per person)
  • Curry of your choice

Cut the loaf of bread in half and hollow out the middle. Put the core to one side.  Spoon hot curry into the middle of the loaf and put the core back in the top. Serve on its own or with chutney and sambals.

    I’ve just eaten mine and I’m stuffed! Enjoy x

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