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100ml vegetable oil 3 large onions, chopped 4 red chillies, finely chopped 10 cloves of garlic, finely chopped 2 tsp ground cumin 5 tsp fenugreek seeds 2 tsp mixed sweet spice 1 tsp turmeric 1 tsp fennel seeds 2 x 400g tins of chopped tomatoes 1 tbsp salt 1 large bunch of fresh coriander, coarsely chopped (including stalks) 1kg butternut squash, peeled and cubed into 1.5cm pieces 1.25kg potatoes, peeled and chopped into 3cm cubes 500g garden peas 250g paneer cheese, cubed 3 tsp groundnut oil 1 medium onion, peeled and finely chopped 550g white basmati rice 1.2 litres boiling water 2 rounded tsp salt a handful of flaked almonds 1 orange, the grated zest and carefully peeled segments 1 tbsp of chopped coriander, Spicy potato, butternut squash, pea and paneer curry with orange-scented rice
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350 gm dried spaghetti, 450 gm cherry tomatoes. roughly chopped, 2 tbs olive oil, 3 Cloves garlic. crushed, 2 Red Chillies. deseeded and finely sliced
2 flour tortillas 1/2 a mild onion, peeled and finely chopped 1 tablespoon olive oil 2 small green tomatoes, or tomatillos, chopped 2 yellow tomatoes, seeded and chopped 2 red tomatoes, seeded and chopped 1 green chilli, seeded and sliced pinch of salt 2 tablespoons grated Bramley apple, or jicama 2 tablespoons chopped fresh coriander, or basil 100 g/4 oz cooked left-over chicken, ham, salmon, smoked haddock, or other fish 2 or 3 large free-range eggs, lightly beaten 2 tablespoons cream cheese (optional), Scrambled egg tortillas
2 tbsp vegetable or olive oil 1 onion, finely chopped 2 cloves garlic, finely chopped 20g red chillies (not Bird Eye) or 25g green chillies, seeded and finely chopped, plus extra, if wished 6 ripe tomatoes, skinned and chopped ¼ tsp dried oregano ¼ tsp ground cumin 175g Mexican chilli flavour corn snacks 125g cheddar cheese, grated salt and freshly ground pepper, Mexican Nachos
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