Overnight Oats

 

I forget which website inspired me to give this a go... So, apologies to the original inspirer... There are many variations out there...

I use:

3 heaped tablespoons of oats
A glug of semi skimmed milk
3 tablespoons of fat free yogurt
Fruit of choice (frozen blue berries, mango, apple etc)

(I keep a selection of frozen fruit in the freezer for this prep, but obviously fresh can be be used on serving in the morning)
A sprinkle of chai seeds

Give it a good mix, seal the lid, and let it sit in the fridge overnight for a refreshing breakfast...

I usually do 3 Kilner jars of these at the same time, and they keep well in the fridge.

Wholemeal Bread (MagiMix & Ninja Foodi op500uk version)

1 sachet of dried yeast
1 pinch of sugar
300ml of warm water

250g of plain flour
250g of wholemeal flour
1 pinch of salt

Add the yeast and sugar in the 300ml warm water and stir. Leave to bubble for 10 minutes.

Add the flour and salt into the MagiMix bowl fitted with the dough attachment (pulse to mix), then add yeast mixture and run for about 30 seconds until the dough has formed a ball.

Leave the dough to rise in the MagiMix bowl, for 1 hour at room temperature.

To 'knock it down', Pulse the dough once... don't over do it.

For my Ninja Foodi op500UK, I have a round cake tray which I line with parchment, dust with flour (or Olive Oil), then massage the dough into it. Cover with a tea towel and leave to prove again at room temperature for one hour.

Pre heat the Ninja on Bake to 210 for 5 mins.

Bake for 45 mins, then check by flipping the loaf out and tapping on the bottom, it should sound 'hollow', if not, pop back in for 5 minutes... All flour/mixes behave differently...

For regular ovens - Preheat your oven to 240°C. Bake the bread for about 25 minutes and check it after then for the Hollow knock...

Place your home made temptation on a rack for a while before slicing into it... Frustrating, but heh...

Keema Curry

500 g Minced Meat Keema
50 ml Oil
1 Onion Red
2 Tomatoes
3 Green Chillies
1 tsp Ginger Paste
1 tsp Garlic Paste
1 tsp Salt
1 tsp Turmeric Powder Haldi
1 tsp Chilli Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Kashmiri Chilli
1 tbsp Dried Fenugreek Leaves Methi
1 handful Coriander
400 ml Water

Heat up the oil in a pan on medium heat until hot
Add the finely diced red onions and cook for 4-5 minutes on medium heat until softened
Add the ginger paste, garlic paste and chopped green chillies then sauté for a further 2-3 minutes
Add the mince and break apart then cook for 6-8 minutes on medium heat – Make sure there are no lumps left over
Add the salt, chilli powder, turmeric powder, Kashmiri chilli powder, coriander powder and cumin powder then cook the spices for 3-4 minutes
As the spices are cooking chop the tomatoes then add into pan and cook for 3-4 minutes
Add the water and cover then cook for 20 minutes on medium heat
Finally, add the chopped coriander and dried fenugreek leaves.
Serve with fresh naan bread or rice and enjoy!

https://www.cookwithnabeela.com/recipe/keema-curry/