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Gizzi Erskine’s One-Pot Wonders (Part 1) : Detoxifying Veggie Bollywood Biriyani, Flu-Fighting Roast Duck Noodle Soup

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“These are some of mv favorite one-pot recipes.” says Gizzi Erskine, the 33-year old TV chef and author. “They are inspired by places I’ve been to and restaurants I’ve eaten in. They’re made with healthy ingredients but taste as good us full fat versions so you won’t feel you are compromising on flavor.” They’re also extremely easy to make. This is what is commonly called a result. Turn over to find out how to make these one-stop miracles

Detoxifying Veggie Bollywood Biriyani

This beautiful Biriyani contains cardamom and chili - two reliable detox spices. A curry that keeps you slim and cleansed? We'll have two. Thanks

Detoxifying Veggie Bollywood Biriyani

Detoxifying Veggie Bollywood Biriyani

Serves: 4

Cals: 450

Fat: 12.9g

Ready in: 60mins

For the curry

·         1 tsp oil

·         1 tsp mustard seeds

·         8-10 curry leaves

·         1 onion, chopped

·         10gginger, sliced  

·         1 cinnamon stick 4

·         ½ tsp turmeric

·         1 tsp chili powder

·         1 tsp ground cumin          

·         1 tsp ground coriander

·         2 green chilies, halved lengthways

·         2 tomatoes, chopped

·         1 head of cauliflower, broken into florets

·         400g tin chickpeas, drained

·         2 tbsp tamarind juice        

·         100ml half-fat coconut milk

1 tsp chili powder

1 tsp chili powder

For the rice

·         1 tsp olive oil

·         2 onions, sliced

·         10g ginger, grated a

·         ¼ tsp turmeric

·         2 tsp curry powder a pinch saffron

·         1 star anise

·         2 cloves    

·         2 green cardamom pods

·         200g basmati rice

·         2 tbsp 0% fat Greek yoghurt

·         500ml vegetable stock     

·         2 tbsp flaked almonds

·         seeds of ½ a pomegranate

·         1 tbsp rose petals

·         Handful coriander leaves

100ml half-fat coconut milk

100ml half-fat coconut milk

1.    Heat the oil in a pan, now add the mustard seeds and curry leaves. Done that? Leave to toast slightly.

2.    Add and fry the onion for 10min. Add ginger, cinnamon, spices and chilies and fry for 1min.

3.    Next up, add your tomatoes and cook for 4min. Add the cauliflower and chickpeas and stir.

4.    In goes the tamarind juice,100ml water and coconut milk. Bring to the boil, then reduce to a simmer for 30min, stirring occasionally.

5.    Meanwhile, make the rice. Heat the oil in a deep pan over a medium heat, add the onions, ginger, turmeric and curry powder and cook until the onion is tender. Stir in the saffron and whole spices, then tip in the rice and mix together well.

6.    Add the yoghurt and stir to coat the rice, then pour in the stock. Almost there...

7.    Now put a lid on, boil for 2min, then simmer for 8-10min. When all the liquid has absorbed, turn it off and leave the pot covered for 10 minutes.

8.    Heat the oven to 200°C/Gas 6. Spoon half the curry into a casserole dish. Top with half the rice then repeat the layers, finishing with rice.

9.    Scatter over almonds and bake for 20min. Serve in the pot scattered with the pomegranate seeds, rose petals and coriander. Job's a good 'un.

Flu-Fighting Roast Duck Noodle Soup

Honey, ginger, garlic and Pak Choi have immunity-boosting properties, making this soup a great option if you're a bit under the weather

Flu-Fighting Roast Duck Noodle Soup

Flu-Fighting Roast Duck Noodle Soup

Serves: 2

Cals: 525

Fat: 13.1g

Ready in: 45mins

·         250g duck leg

·         sea salt

·         pepper

·         1 tbsp honey        

·         1 tsp Chinese five-spice

·         1 tbsp soy sauce  

·         100g egg noodles +

·         1 liter chicken stock         

·         1 inch ginger, peeled and sliced  

·         1 garlic clove, bashed

·         1 star anise           

·         2 tbsp oyster sauce          

·         1 tsp sesame oil

·         3 shiitake mushrooms, chopped

·         2 heads of Pak Choi, shredded

·         50g Enoki Mushrooms

·         4 spring onions, sliced

·         a few chives, sliced         

·         1 red bird's eye chili, chopped

·         A few fresh mint leaves

3 shiitake mushrooms, chopped

3 shiitake mushrooms, chopped

1.    Heat the oven to 180°C. Rub the duck leg with salt and pepper. Roast it for 45 minutes, until the skin is crispy and the meat is tender.

2.    Mix together the honey, five-spice and half of the soy sauce in a large pan. Place the duck leg in it and put over a medium heat. Cook gently until sticky and glossy. Remove the leg from the pan and shred the meat.

3.    Cook the noodles in a saucepan of boiling water with a pinch of salt until tender. Drain.

4.    Next up: heat the stock, ginger, garlic and star anise in a large pan, add the oyster sauce, sesame oil and remaining soy sauce. Combine.

5.    Discard the ginger, garlic and star anise. Add the shiitakes and cook for 3min, then add pak choi, enoki, spring onions, chives, noodles and duck.

6.    Boil, then remove from heat. Serve in bowls garnished with the chopped chili and mint. Dig in.

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