Kids Chuck and Bung Veggie Curry

OK, so yesterday I was Wonder Woman! 


School run without hiccups; packed lunches remembered, ironing done, Jeremy Kyle watched (it makes me realise how good my life it compared to those muppets!), hoovered and found out when tickets for the local JLS concert are going on sale!  That was all completed just in time for 11am coffee!!


Kids in from school - my son announced "I only want fruit and vegetables for tea Mummy!" OK - like the idea, but I bet I'd choose the wrong ones.....  I suggested the children collected the veggies together they wanted to eat - to my amazement this was the result!

Vegetable Curry - we call it a Chuck and Bung dish (you chuck it all in a pan and bung it on the stove!)

Any veg you want to use - we chucked together:  Onion, Carrots, Broccoli, Mushrooms, Pepper, French Beans, Asparagas, Tomatoes, Spinach, Celery, Root ginger, Garlic
Other things we bunged in:  Dessicated coconut, Sultanas, Garam Masala, Chilli powder, Turmeric, Curry powder, Chopped tomatoes, Tomato paste, Honey
Optional:  Double cream or Natural Yoghurt

What we did:

On Cutting Board, chop onion using Chefs Knife, place in Stir-fry Skillet. 
With Food Chopper chop ginger and then crush garlic using Garlic Press - add to pan.  Toss in a couple of handfuls of dessicated coconut and saute.  Stir occasionally using Small Mix n Scraper until coconut is toasted (I wish you could smell this it's so good!)  If you need to 'hide' vegetables, the Food Chopper is a great tool to use (sneeky Mummy - I did with the Spinach!)

Add rest of chopped vegetables, chopped tomatoes, tomato paste, honey and sultanas.  Combine and bring to the boil.

Measure spices using Adjustable Measuring Spoons.  For the rice use the fabulous Rice Cooker (I use it for everything and rice!!! More to follow on that in later posts...)  Measure 1 250ml Prep Bowl of rice and add 1.5 - 2 Prep Bowls of water.  Microwave as per rice packet instructions.  The insert in the lid of the Rice Cooker catches all the starch and leaves you with perfect results - every time!

Carrot Cake Muffins

Ingredients:

• Basic Muffin mix
• 1 tsp ground mixed spice
• Use  dark brown sugar
• 200g grated carrot
• 50g coarsely chopped walnuts or pecans
• 50g dried mixed fruit
• 1 orange
• Zest or nuts for decoration

Method:

Preheat the oven to 200oC or 400oF or Gas mark 6.

Grease the Stoneware 12 cup muffin pan or line with paper cases

Sift together flour, baking powder, measure the mixed spice and salt using the Adjustable Measuring Spoons and add into 4lt Stainless Mixing bowl.

Using the Course Microplane Grater, grate carrot and stir in, along with sugar, walnuts and dried fruit.

In Classic Batter Bowl beat together eggs, milk, oil, orange rind and orange juice.

Make well in dry ingredients and pour in liquid ingredients

Gently stir together until just combined using the Small Mix n Scraper – it’s important not to overmix

Put a generous Large Scoop of batter into each well of the prepared muffin pan

Bake for 20 minutes until well risen, goldlen and firm to the touch

Leave to cool for 5 minutes and transfer to cooling rack

To make icing, put cream cheese and butter into the 2ltr Stainless Mixing bowl a bowl and sift in icing sugar

Beat together until light and fluffy using the Double Balloon Whisk

When muffins cold, pipe on icing using the Easy Accent Decorator and decorate with orange zest or chopped unts

Chill until ready to serve.