Lovely fresh curry

This is a lovely fresh curry. You can make up the curry sauce and basically add to it anything you want to put in it.

You can add as much fresh chilli as you like, add remember that the smaller the chilli, the hotter the taste!

What we have done on occasion is make up about 4 times the amount of curry sauce and freeze it in sandwich tubs for a quick fix on busy day!

1 tblsp olive oil
2 Large onions grated
1 tsp whole cumin seeds
1/2 tsp chilli powder
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp english mustard powder
1/2 tsp tumeric
1 packet coconut milk
1 fresh Chilli
1 400g tin chopped tomatos
3 large chicken breasts or any meat, fish or vegetables

Heat olive oil in a pan and fry cumin seeds until they start to pop.

Add chilli powder, ground coriander, cumin, mustard powder and tumeric and fry for about 30 seconds.

Add finely chopped chilli and grated onion, cook until browned.

Turn down the heat and add the tinned tomatos, simmer until the fat rises to the top.

Add coconut milk and simmer for 2 minutes.

Add meat, fish or vegetables and simmer until the meat, fish or veg is cooked.

Serve with rice and/or naan bread.

Easy Peezy tuna carbonara

This I can make in 15 minutes! Great if you are in a hurry

To feed 4 you will need:

Pasta - enough to feed 4! I never seem to have time to measure mine!
2 Large onions
4 cloves garlic
600ml creme fresh
2 small tins tuna
1 medium tin sweetcorn or frozen sweetcorn
2 tablespoons olive oil
Salt and pepper

Firstly put on your pasta to boil - the best way of cooking pasta on a fairly high heat with plenty of water and the lid off.

Finely chop the onoins and the garlic and add to frying pan, cook on a medium to high heat until they are tender - about 5-7 minutes.

Add the creme fresh, drained tuna and sweetcorn to the pan and heat steadily stirring constantly for a couple of minutes

When the pasta is cooked add to the pan and stir well, season to taste and serve immediately.

This is a big hit with the kids. And is the creme fresh is especially good for my youngest who wont drink any milk.

Low fat chocolate sponge cake

Gorgeous chocolate sponge cake and the best part is...it's LOW FAT!

You will need:

A 1 pint pudding basin
2 eggs
3oz or 75g caster sugar
3oz or 75g flour
1oz or 25g cocoa powder
2oz or 50g low fat drinking chocolate
Milk

Whisk the eggs and sugar (an electric whisk would be the best thing!) until thick and creamy. This should take at least 5 minutes. The consistancy should be thick and should leave a track when you move the whisk through it.

Fold in the flour and the cocoa powder.

In a seperate bowl mix the drinking chocolate and enough milk to make a paste, put this mixture in the bottom of your pudding basin.

Put the cake mixture on top and cook at 180C for about 30-35 minutes. Or you can cover it and steam it for 1 1/2 - 2 hours.

Best served hot with custard, cream or ice cream.