Tonight was the night for some spicy, sweet and sour chicken with boiled rice 👌🏼 So quick, easy and healthy it’s a perfect meal to rustle up on a busy midweek evening. It uses mainly store cupboard ingredients so as long as you have some chicken and veg kicking about, you’ll be munching this in no time 😋 Recipe is in my highlights.. 🤗 °
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Serves 4. You will need:

1 tbspn of flavourless oil
1 onion, sliced
2 carrots, chopped
1 tbspn garlic, chopped
2 skinless chicken breasts, chopped
1 tspn garlic powder
2-3 bell peppers, sliced
Chilli powder, to taste
1 portobello mushroom, sliced
Salt and pepper, to taste
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For the sauce:

2 tbspn soy sauce
2 tspn rice vinegar (or apple cider vinegar)
1 tbspn tomato ketchup
1 tbspn Worcestershire sauce
1 tbspn cornflour, mixed in 2 tbspn cold water
1 tbspn tomato purée
Half a cup of water
Squeeze of lemon
Handful of coriander, chopped
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1. Stir fry the onions till translucent before adding carrots, chopped garlic and chicken. Cook for a few minutes on medium heat.
2. Add the garlic powder, bell peppers and mushroom and season with salt and pepper. Add chilli powder to taste if you like heat. Mix and cook for a further couple of minutes.
3. Now add all the sauce ingredients except the lemon juice and coriander. Cook for 2-3 minutes or until the chicken is fully cooked through and the vegetables are tender. Check for seasoning and adjust to taste.
4. Add a squeeze of lemon juice and garnish with coriander. Serve with rice.
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Here it is folks, the recipe you all voted to see on my stories! This one is child friendly, vegetarian and can be made vegan by omitting cheese or using a vegan alternative. You can also make it with chicken if you prefer. I discovered a LOT of you are interested in the vegetarian lifestyle which surprised me but it’s interesting to know so many of you love your veggies. Just like I do 🥰 This is a super easy recipe which I knocked out in about 20 minutes at the end of a crazy hectic day when I was exhausted. And it tasted SO good. It’s high in protein and fibre, and full of lots of veggie goodness, what’s not to love 🥰 It’s good to lay off the meat sometimes so on a veggie night try this recipe, or even make this for a quick and healthy work lunch on the go! Recipe is below and in my highlights. Enjoy 🤗
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Makes 3 large burritos. You will need:
Half an onion, chopped
1 tbspn garlic, chopped
1.5 peppers, chopped
Handful of mushrooms, chopped
1 tomato, chopped
1 tspn cumin powder
1 tspn garlic powder
1 tspn onion powder
1/2 tspn smoked paprika (increase to 1 tspn if you like a strong smokey flavour)
1/2 tbspn tomato purée
400g kidney beans, rinsed and drained
1 tbspn coriander, chopped
Juice of 1/2 a lime
3 large tortilla wraps
3 tbspn grated cheese (omit or substitute with dairy free cheese if preferred)
1 tspn black pepper
Salt, to taste
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1. Fry onion in 2 tbspn oil till translucent before adding chopped garlic. Fry for another couple of minutes.
2. Add peppers and mushrooms and cook on medium heat till softened, before adding chopped tomato. Continue cooking for a few minutes.
3. Season with salt, pepper and add in the cumin, paprika, onion powder and garlic powder. Fry for another few minutes.
4. Add tomato purée, stir and cook till veggies are fully cooked. Add kidney beans and heat through for a few minutes. Add fresh coriander and lime juice and mix. Set to one side to build the burritos.
5. Warm a wrap in a dry pan on medium heat for a minute, remove and sprinkle 1 tbspn cheese. Top with a couple of spoons of veggie bean mix. Roll and cut in half. Serve warm with chopped tomatoes and avocado.

#BySalmasRecipes

Ingredients

@sainsburys young spinach 260g (rinse and chop finely)
Onions 2 medium (slice long & thin)
Green chillies (chop small, adjust to your taste)
Whole cumin seeds 1 teaspoon (optional)
Coriander (chop finely, use as you prefer)
Salt to taste
Gram flour 7-8 dessert spoon (less or more until the mixture binds all the ingredients together)

Spices:
Hot curry powder 1 & 1/2
Cumin powder 3/4 Tsp
Coriander 3/4 Tsp
Tumeric 1/3 Tsp
Method

In a bowl add the sliced onions, salt, cumin seeds, chillies and coriander. The mixture softens.

Mix it in. (Use a food bag through your hand to prevent it from burning from chillies)

Add the spices and mix it in again.

Add the chopped spinach and give it a good mix.

Add the gram flour gradually, the mixture will start binding. Enough water comes out the spinach and onion, I didn’t have to add any water but if you do need to then gradually add tiny bit of cold water.
Start by adding about 5-6 spoons then mix and add more if required.

While mixing check and see by moulding the mixture in small balls , does it bind then you can adjust as you go.

Once you’re doing that put oil on heat to save time.
Oil has to be very hot and on high heat once the batches are in.

Add the mixture in batches with your hand/a spoon. I prefer to use my hand to mould it in nicely.
Oil has to be on high heat, let this cook and once the bottom starts to get solid you can slightly adjust the heat so the inside cooks, after few minutes put the gas up again before turning it over and repeating the cooking process for the other sides.
Once they’re done, take it out and drain on a tissue paper. Repeat the cooking process for remaining batches.
Serve hot with your favourite dish as a side or starter.

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Ingredients:

Lamb ribs 1 & 1/2 Kg (clean, wash & drain)

Olive oil 1 & 1/2 Tbs
Moroccan seasoning by Asda 54g, use 3/4 of the jar (you can use less or more, depends on how you prefer it and use any brand your prefer)

Method:

Clean the ribs, wash them and drain it.

Place in a big bowl.

Add the seasoning and oil.

Leave this to marinate for an hour if you have time.

Line two baking trays with greaseproof paper/foil. This really helps with the cleaning later, it’s really hard to wash the excess fat that come out of it once it sticks to the tray.

Evenly place the ribs on the both trays.

Bake on gas mark 6/200c on fan assisted oven.
Cook for one hour and ten minutes or longer till the ribs looks fully done. Turn the pieces around half way during the cooking time.
While cooking you can slightly lower the heat after a while so it cooks slowly then put the gas up again for the rest of the remaining time.

Once does, squeeze some lemon juice on top if you want and serve hot.

Enjoy!