CURRY UP cookbook

CURRY UP

CURRY UP cookbook available to buy now

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“Curries have become a mainstay of western cuisine and are adored by millions, yet the recipes and spices still elude even the most ambitious of cooks.

Lulu opens the door on this mystic world with easy to follow recipes, explanations and stunning photos. The easy going feel of the recipes pulls you in, you will soon discover that you too can achieve authentic flavours.

The recipes reflect Lulu’s Indian heritage, intertwined with her very British upbringing, her travels and deep love of Indian foods and spices, all of which translates into a cookbook which should grace every kitchen where there is a longing for the real taste of worldwide flavours.

Curry Up is a must-have cookbook for the adventurous cook; just reading the recipes brings home to us all the reasons we love spices so much, but they also enable us to recreate the dishes we love and even cook others we have never tried before… no spice-loving kitchen should be without Curry Up!”

RRP 13.99

(+ postage and packaging)

For enquiries please email;

info@lululemonandlace.com

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Shakshuka

This is a middle eastern dish with tomatoes and eggs, in Arabic the word ‘shakshuka’ means ‘mixture’ Often eaten as breakfast as it has the eggs in, but also is a staple dinner meal all over the middle east.  I first tasted this dish in an Israeli cafe in Philadelphia and instantly fell in love, it is a great brunch recipe, and a good filling vegetarian dish.

Ingredients

(serves 4)

12 tomatoes

1 very large red pepper or 2 small, diced small

1 tbsp. olive oil

1 white onion, diced small

2 tsp cumin seeds

2 cloves of garlic, grated

2 tbsp. harissa paste

¼ tsp cayenne

1 ½ heap tsp paprika (pinch of smoked if you have it)

2 tbsp. tomato paste

1 heap tsp sugar (I used brown)

1 tsp salt (or to taste)

1 tsp cracked black pepper (or to taste)

Juice of ½ a lemon

eggs 2 per person

handful coriander

thick yoghurt/Labneh to drizzle over at the end

extra virgin olive oil for drizzling over

Method

Cut crossed in the tops of the tomatoes and place in hot water so you can remove the skins, dice and set aside.

Heat the olive oil in a frying pan, then gently cook the onion and pepper until soft.

Add the cumin seeds and cook for a few minutes before add the garlic, harissa, cayenne and paprika. Let this cook for a few minutes more, continue to stir. Then add the tomato paste, stir through before add the fresh tomatoes.

With a potato masher mash up the tomato in the sauce a little bit to break it up. Add the sugar, salt, pepper and lemon juice. Let this cook for 25 minutes.

This can be made in advance and reheated once you are ready to cook the eggs.

Crack eggs one at a time into a tea cup, then with a ladle make an indent in the hot sauce and gently pour in the egg into the hole, continue will all of your eggs leaving space in between.

Turn the heat to the lowest and cover the pan, let the eggs cook gently until all of the white is cooked and the yolk is runny. This should take around 10-12 minutes.

When ready serve with a sprinkle of coriander leaves, some dollops of the yoghurt/Labneh ad a drizzle of extra virgin olive oil. Serve with bread.

Enjoy

Lulu xxx

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Shakshuka

  • Servings: 4
  • Difficulty: easy
  • Print

by Lulu Lemon and Lace

Ingredients

(serves 4)

12 tomatoes

1 very large red pepper or 2 small, diced small

1 tbsp. olive oil

1 white onion, diced small

2 tsp cumin seeds

2 cloves of garlic, grated

2 tbsp. harissa paste

¼ tsp cayenne

1 ½ heap tsp paprika (pinch of smoked if you have it)

2 tbsp. tomato paste

1 heap tsp sugar (I used brown)

1 tsp salt (or to taste)

1 tsp cracked black pepper (or to taste)

Juice of ½ a lemon

eggs 2 per person

handful coriander

thick yoghurt/Labneh to drizzle over at the end

extra virgin olive oil for drizzling over

Method

Cut crossed in the tops of the tomatoes and place in hot water so you can remove the skins, dice and set aside.

Heat the olive oil in a frying pan, then gently cook the onion and pepper until soft. Add the cumin seeds and cook for a few minutes before add the garlic, harissa, cayenne and paprika. Let this cook for a few minutes more, continue to stir. Then add the tomato paste, stir through before add the fresh tomatoes.

With a potato masher mash up the tomato in the sauce a little bit to break it up. Add the sugar, salt, pepper and lemon juice. Let this cook for 25 minutes.

This can be made in advance and reheated once you are ready to cook the eggs.

Crack eggs one at a time into a tea cup, then with a ladle make an indent in the hot sauce and gently pour in the egg into the hole, continue will all of your eggs leaving space in between.

Turn the heat to the lowest and cover the pan, let the eggs cook gently until all of the white is cooked and the yolk is runny. This should take around 10-12 minutes.

When ready serve with a sprinkle of coriander leaves, some dollops of the yoghurt/Labneh ad a drizzle of extra virgin olive oil. Serve with bread.

Lulu xxx

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Spaghetti alla Puttanesca….Tarts Spaghetti!!

Throw back!!!

Here is the recipe for my ‘tarts’ spaghetti. My Aunt made this for me originally a few years ago and I loved it.

Puttana literally translates to ‘whore’ so I guess this is why it is known as tarts spaghetti. When you research online the meaning there is so many different variations but most say it is because courtesans would make this dish as it was quick and simple, and the smell would lure customers in from the streets. I don’t know if this is true but I do know that it tastes amazing.

The flavours are tangy and unusual for pasta with anchovies seasoning the dish and capers which have the sourness, a little hint of chilli brings the whole dish together.

Its so easy to make and a quick dinner but also extremely moreish and tasty. Continue reading

Re-Blog…Salsa Roja Picante en Molcajete

I first tried this dish in a restaurant in London called ‘Mestizo’, one of the best authentic Mexican restaurants I have visited in the UK.  This is my version 🙂

Traditionally served in a ‘Molcajete’ which is Mexican Spanish and is a stone tool similar to a pestle and mortar.  We use to call it the ‘volcano’.  When I travelled around Mexico I noticed this dish on many menus so it shows its true authenticity.

This is similar to Fajitas but much better.  The base can be of different variations; I have made this using a spicy tomato salsa with Spanish dried chillies.  In Mestizo’s restaurant they serve this with 4 different bases including Mole which is a deep rich sauce with a hint of chocolate and Tomatillo; which is my favourite (tomatillo is a Mexican green husk tomato).

Then on top you have your choice of griddled meat cut into strips, cheese (Monterey Jack is good), whole spring onions, chorizo sausage, avocado, I also added some sweet baby peppers. 

To eat as you would with Fajitas you layer up your soft tortilla; spread some of the salsa then take pieces of each of the ingredients and wrap it up!  I also made some re-fried beans as they work so well with this dish find my recipe here:

https://lululemonandlace.com/recipes/lentilsbeans/refried-beans/

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Ingredients:

Salsa Roja Picanta

3 garlic cloves crushed

2 dried picante chillies (soak in a little hot water for a few minutes)

1 onion diced finely

1/2 a small red pepper diced finely

3 tomatoes

4 rashers of smoked bacon chopped finely

60ml Mexican beer

Bunch of fresh coriander 

Olive oil for frying

Toppings:

2 chicken breast cut into strips

Large fresh raw prawns (enough for a few per person)

Chorizo sausage, cut in half, then cut each half lengthways, then cut in half lengthways again so you have long strips

Spring onions (if in Spain buy the slim onions) halved lengthways

1 avocado sliced

A mix of red/yellow baby bell peppers (I used around 4 of each) halved lengthways

Monterey Jack cheese cut into strips

Sea salt

To Serve:

Tortillas

Re-fried beans (optional)

Jalapenos (optional)

Method:

It is a simple recipe, in a hand blender blitz the following up; tomatoes, garlic, dried soaked chillies, half of the coriander, beer, and a good pinch of salt.  Set aside.

Heat a little oil in a pan and pop in the bacon, let this brown a little then add your onion and diced red pepper until soft.

Pour in the salsa and stir.  

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Let this bubble away on a medium heat while you griddle your meat and vegetables.

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Heat your griddle pan, oil and season the spring onions then lay in the pan and griddle each side until charred, repeat with the peppers.  Then griddle the chorizo, chicken and lastly the prawns…. but without adding oil as the chorizo gives enough oil to cook all of these, I did however season the chicken and prawns.

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Now you are ready to serve, warm the tortillas in the oven wrapped in foil.

Layer and arrange each ingredient over the salsa, then sprinkle over the remaining coriander, as you can see I did not have a Molcajete or a big enough pestle and mortar so I used a skillet which worked fine.

Serve with the warm tortillas, re-fried beans and jalapenos.

🙂

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enjoy

Lulu xx

Click the link for Mestizo Restaurant here:

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salsa roja picante en molcajete

  • Servings: 4
  • Difficulty: easy
  • Print

Untitled-1

by Lululemonandlace

Ingredients:

Salsa Roja Picante (spicy tomato sauce)

3 garlic cloves crushed

2 dried picante chillies (soak in a little hot water for a few minutes)

1 onion diced finely

1/2 a small red pepper diced finely

3 tomatoes

4 rashers of smoked bacon chopped finely

60ml Mexican beer

Bunch of fresh coriander

Toppings:

2 chicken breast cut into strips

Large fresh raw prawns (enough for a few per person)

Chorizo sausage, cut in half, then cut each half lengthways, then cut in half lengthways again so you have long strips

Spring onions (if in Spain buy the slim onions) halved lengthways

1 avocado sliced

A mix of red/yellow baby bell peppers (I used around 4 of each) halved lengthways

Monterey Jack cheese cut into strips

Sea salt

To Serve:

Tortillas

Re-fried beans (optional)

Jalapenos (optional)

Method:

It is a simple recipe, in a hand blender blitz the following up; tomatoes, garlic, dried soaked chillies, half of the coriander, the beer, good pinch of salt.

Heat a little oil in a pan and pop in the bacon, let this brown a little then add your onion and diced red pepper until soft.

Pour in the salsa you have blitzed up and stir.  Let this bubble away on med heat while you griddle your meat.

Heat your griddle pan, oil and season the spring onions then lay in the pan and griddle each side until charred, repeat with the peppers.  Then griddle the chorizo, chicken and lastly the prawns…. but without adding oil as the chorizo gives enough oil to cook all of these, I did however season the chicken and prawns.

Now you are ready to serve, warm the tortillas in the oven wrapped in foil.

Layer and arrange each ingredient over the salsa, then sprinkle over the remaining coriander, as you can see I did not have a Molcajete or a big enough pestle and mortar so I used a skillet which worked fine.

Serve with the warm tortillas, re-fried beans and jalapenos.

🙂

Beef and Aubergine Curry (basic curry recipe)

I would say my families main food love is a beef curry; we have been making and eating this dish as long as I can remember.  Be it a family occasion or just a nice comforting Sunday dinner.  We each make this curry a little different but they are all just as tasty.

The recipe stems from a basic curry recipe of my Nana’s where the spices are simple; 2 Tbsp coriander to 1 Tbsp cumin powder, turmeric, paprika and chillies, then we each add our little variations of spices.  I love Tamarind and cardamom with beef  which is why I have used these spices.

Aubergines are great with beef too but other veggies work well such as carrots, and an old favourite of mine is beef and okra (lady’s fingers).

The Aubergines and Tomatoes where picked straight from the garden!!

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Ingredients:

500g Beef chunks (braising/casserole )

1 small aubergine diced

1 white onion diced

1/2 red pepper diced

3 cloves of garlic grated

3″ chunk of ginger grated

3 fresh tomatoes chopped into chunks

2/3 red chillies depending on your heat tolerance, I used 3 birdseye

1 tin plum tomatoes

1 Tbsp tomato paste/frito

1 Tbsp soft brown sugar

50g creamed coconut block

Fresh coriander chopped

1 Tbsp Ghee for frying or you can use oil

sea salt

Spices

2 Tbsp coriander powder

1 Tbsp cumin powder

1 tsp turmeric

1 tsp paprika

3 cardamom pods bashed

1 Tbsp tamarind paste

Method:

Heat the ghee/oil and soften the onions then add the red pepper can cook for another 2 minutes.

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Add the garlic, ginger and chillies cook for a further minute then add the dry spices.

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Sprinkle 1 tsp sea salt over the beef then add this to the pan, coat the beef in all of the spices and brown.  Now drizzle in the tamarind and mix well.

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Add the tin tomatoes slightly crushed them as you stir, then add tomato paste/frito.

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Stir well then cover and cook for 20 minutes.  I popped this into the oven at 200 degrees, but you can cook on the hob.

During this time sprinkle the sugar over the fresh tomatoes and set aside.

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After the 25 minutes add the fresh tomatoes and the sugar juices, stir then place back into the oven.  You are now cooking this until the beef is nearly tender, perhaps another 20 minutes.

Once the beef is nearly done add the aubergine and creamed coconut, stir well then pop back into the oven uncovered.

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Cook for another 10 minutes or until the aubergines are cooked.  Taste the flavour for more salt you may need a little touch more.

Now you are ready to sprinkle in the fresh coriander, stir it in and then serve!

cover 2

Enjoy xx

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Beef and Aubergine Curry

  • Servings: 4
  • Difficulty: average
  • Print

cover 2

by Lululemonandlace

Ingredients:

500g Beef chunks (braising/casserole )

1 small aubergine diced

1 white onion diced

1/2 red pepper diced

3 cloves of garlic grated

3″ chunk of ginger grated

3 fresh tomatoes chopped into chunks

2/3 red chillies depending on your heat tolerance, I used 3 birdseye

1 tin plum tomatoes

1 Tbsp tomato paste/frito

1 Tbsp soft brown sugar

50g creamed coconut block

Fresh coriander chopped

1 Tbsp Ghee for frying or you can use oil

sea salt

Spices

2 Tbsp coriander powder

1 Tbsp cumin powder

1 tsp turmeric

1 tsp paprika

3 cardamom pods bashed

1 Tbsp tamarind paste

Method:

Heat the ghee/oil and soften the onions then add the red pepper can cook for another 2 minutes.

Add the garlic, ginger and chillies cook for a further minute then add the dry spices.

Sprinkle 1 tsp sea salt over the beef then add this to the pan, coat the beef in all of the spices and brown.  Now drizzle in the tamarind and mix well.

Add the tin tomatoes slightly crushed them as you stir, then add tomato paste/frito.

Stir well then cover and cook for 20 minutes.  I popped this into the oven at 200 degrees, but you can cook on the hob.

During this time sprinkle the sugar over the fresh tomatoes and set aside.

After the 25 minutes add the fresh tomatoes and the sugar juices, stir then place back into the oven.  You are now cooking this until the beef is nearly tender, perhaps another 20 minutes.

Once the beef is nearly done add the aubergine and creamed coconut, stir well then pop back into the oven uncovered.

Cook for another 10 minutes or until the aubergines are cooked.  Taste the flavour for ore salt you may need a little touch more.

Now you are ready to sprinkle in the fresh coriander, mix it in then serve!

Lulu xxx

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