Everyone Loves A Good Curry (well I do anyway and this is a fantastic curry recipe)
I realized when writing the title of this blog post that it’s probably not true that everyone loves a good curry. I know a few people who actually don’t like curry and may possibly go through their whole lives not enjoying curry. I figured those people won’t read this blog post anyway and the ones who do love a good curry will be delighted and read on to get yet another curry recipe. At the moment the dish I want to eat the most is steamed veg and rice with tahini sauce. I can go seven nights eating that and then wham the curry cravings hit big time. So here is my latest curry recipe.
Black Rice Salad with Steamed Broccoli and Pickled Veg
Who’s heard of forbidden rice? I hadn’t until I cooked up some delicious black rice and my partner Mak did research on the nutritional content of it. Black rice is still today referred to as forbidden rice. This stems back to the Ching and Ming dynasties in China.
Eggplant and broccoli curry in a hurry (easy ways to make nice thick curry gravy without all the preservatives)
Did any of you reading this blog grow up with a tin of Keen's curry powder in the cupboard? I did, My mum used to have a few tins on the go at once and would add a spoonful to various dishes. As a child I always wondered what the powder was and where it originally came from but never thought to ask her. In adult years I thought maybe it was ground curry leaves and then could be a more tumeric version of garam masala (a spice blend popular in Indian Cuisine) but in recent years found out it was a combination of wonderful spices quite different to garam masala. I found a recipe similar to the one below in a newly purchased cook book. I love it and most importantly it is simple to make. My handy advice is to make up a big batch so you can do as my mum did and add it to lots of dishes.
Christmas Ideas and Healthy alternatives for Eating Salmon
This is an extra blog post this week to give you some wonderful ideas for Christmas and keep you from reaching for a packet salmon. I am not entirely sure why but in the last few weeks it has been bought to my attention how much salmon is being consumed these days.This led me to look into why people are eating salmon and how it is farmed. Alarmingly salmon is grown with very few ethics and in my opinion eating a piece of salmon is no different from eating caged eggs. Many people are under the illusion that salmon grown in Tasmania is ecologically sound and free of antibiotics but a few studies show that this is often not the case. You can check out some information in the following article.
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