Tomato and Chorizo Rice

Oh Hi!

Me? Well I was getting a bit sick of this poor lonesome blog giving me guilt trips so after spending most of my recent spare time watching YouTube constantly (oh my Sprinkle of Glitter
you are truly addictive!) I decided to just jump in and do a vlog, eek, please be gentle, here it is…

I’m attempting to post this from my iPad so not sure how to embed the video from here, I’ll have a tinker on the pooter later.

Anyways, please comment on the video, like (if you like it), and subscribe to my channel and then I’ll have some idea whether you hate it or not.

Be nice x


Saudi Asian Kheema – What Reshma Ate…

This dish is easy to prepare and popular because it contains basic ingredients thay can be found in a kitchen cupboard!

Saudi-Asian Beef Kheema With Mushrooms & Red Kidney Beans.

Serves 4.

You need:-

3-4 tbs vegetable oil.

1\2 kilo minced beef (lamb ok but beef is best).

2-3 large tbs garlic and ginger paste.

1 large onion chopped finely.

2 green chillies finely chopped.

3-4 curry leaves.

1 tbs fresh thyme (or to taste).

1 can red kidney beans, washed and drained.

I can of tinned tomatoes (puree it and keep aside).

1 box of mushrooms, sliced.

Salt, white pepper and black pepper to taste.

I bunch of fresh green coriander, chopped finely.

1 cup of water.

Optional- 2 large hard bolied eggs-sliced.


1. Fry chopped onion until nearly golden.

2. Add chopped chillies, thyme and curry leaves and let fry for a couple of mins.

3. Add minced beef and fry well. Add the garlic & ginger paste, salt and pepper to taste.

4. Add sliced mushrooms and fry. Give it a stir now and again.

5. Add pureed tomatoes. Let cook until oil appears on the surface. Give it an occassional stir. Once the oil appears, add one glass of water, mix and let cook for a further 10 mins.

6. Add kidney beans, mix and let cook for about ten mins. Taste it and see if you require more salt and pepper.

7. Garnish with freshly chopped coriander and sliced hard boiled eggs (optional).

Best served with a French baguette and a green salad.




Carbonara Style Pasta

I was craving this last night but I had to use up the coconut milk and red curry paste in the fridge first.  So tonight was the night for Carbonara, or my version anyway. 

Serves 2


1 leek, sliced

1 small onion, chopped

2 rashers of bacon, chopped up

1 clove of garlic, finely chopped or crushed

7/8 chestnut mushrooms, sliced

2/3 heaped dessert spoons of creme fraiche

A handful of grated cheese (parmesan ideal but mine had been thrown out by my ocd partner who thought it looked hard)

A splash of white wine or sherry (or in my case some Shaosing wine! actually tastes just like dry sherry so worked really well)

1 large egg yolk

Salt and pepper



Mix the egg yolk with the creme fraiche and cheese in a bowl.  Add seasoning and set aside.  Soften onions and leeks in a pan (or microwave).  Fry bacon bits until crispy and drain on some kitchen towel.  Add onion and leeks to bacon pan, with garlic and mushrooms and fry for a minute or so.  Then add a splash of wine/sherry and reduce until the liquid has disappeared.

Add cooked, hot pasta to creme fraiche and egg mix.  Stir round.  Add leek and mushroom mix.  Add bacon.  Stir.  Tip back into hot pan for a min or so if it needs to be hotter but be careful, you don’t want scrambled eggs.

Serve in a bowl with some extra cheese and bacon if desired.

Garlic Mushrooms on Toast

A little light supper for one.

7/8 chestnut mushrooms, sliced
1 clove of garlic finely chopped
A splash of shaosing wine or sherry
A dessert spoon of creme fraiche
A shake of paprika
Salt and pepper
A slice of bread

Put a little oil in a hot pan. Add garlic and fry gently for a minute.
Add mushrooms, fry for a minute or so.
Add a splash of shaosing wine or sherry. Let it bubble away and reduce.
Add creme fraiche, paprika and salt and pepper. Stir. Let mixture gently bubble down.
Toast bread. Butter toast. Spoon mushrooms over. Eat. Mmm…