Egg and Potato Fry is a mixture of an Indian and Lebanese recipe. If you are indian, you have probably grown up with a similar recipe (Batata ney Beyda or similar depending on what region you are from) but this version, is an amped up version which combines elements of the lebanese version of the same dish (Batata Wa Bayd Mfarakeh) with the already delicious indian one.
This Vegan/Vegetarian Healthy Manchow Soup – Indo Chinese popular indo chinese soup that is great whatever the weather. (In my opinion). Most people seem to prefer it just in Winter but I don’t think it is a heavy soup and I feel that this Veg Manchow Soup is suited to summer too! It is a quick, easy and simple recipe. So it is great for a quick weeknight dinner and it is ready in less than 25 minutes.
Mattar Paneer or Paneer and Peas in a popular indian curry that graces the menus of many an indian restaurant. This is a healthy and easy recipe that is flavourful, vibrant and spicy.Â
An easy to make, delicious smoky aubergine curry roasted over an open flame. Bharta means mash and essentially that is what this is. A smoky aubergine mash cooked in various spices. It is delicious with a piping hot roti and is a dish that everyone enjoys. It does remind me of a couple of middle eastern dips minus all the spices and you know how much I love middle eastern food.
You will love these Gluten Free Chocolate Buckwheat Cookies. Wholesome foods usually conjures up images of bland, sahara desert dry pass me some water now, desserts. These cookies are nothing like that. There are as ever many variations of this recipe online which generally means that it is a good recipe..otherwise no one would bother with it!
What is so great about Buckwheat Flour?
Buckwheat flour is a great source of protein, iron and fibre. It is also warming and therefore great for digestion and for colder weather.
Buckwheat flour is gluten free. and it imparts a nutty flavour to baked goods. That being said, if you’re struggling to get hold of buckwheat flour, you can replace it with plain flour.
Why Coconut Sugar?
I use coconut sugar in this recipe. It isn’t a refined sugar and is made in a two step process which I would go into but I am very sketchy in this area of my knowledge. So i will just stop talking about that now.
Chocolate Buckwheat Cookies
Delicious and Gluten Free Chocolate Buckwheat Cookies. Nutty and chocolatey and wholesome all at once! Quick to make and bake and perfect for gatherings.
- 300 g Dark Chocolate
- 125 g Buckwheat Flour
- 1 tbsp Tapioca Flour Optional
- 4 tbsp Cacao
- 1/2 tsp Bicarbonate of Soda
- 60 g Butter
- 125 g Coconut Sugar
- 2 Eggs
Melt HALF the chocolate in a bowl set over a pan of boiling water. Chop the remaining dark chocolate and set it aside in the fridge.
Preheat the oven to 180 C/Gas Mark 4.
Combine the buckwheat flour, tapioca flour (if using), cacao, bicarbonate of soda in a large bowl and mix with a wooden spoon.
Add the butter and sugar to a stand mixer and whisk to combine.
Pour in the melted chocolate and eggs and beat together for 2 - 3 minutes.
Slowly add the dry ingredients and chopped chocolate.
Add spoonfuls of mixture to lined trays leaving 1/2 inch of space between each cookie.
Put the tray into the fridge for 10 minutes before adding to the preheated oven. Bake for 9–10 minutes and allow to cool before removing from the tray.
This recipe is very slightly amended from Simple Cooking by Nigella Lawson.
**Do let me know if you make this recipe. I love hearing from you and your feedback helps me to improve my content and move it in a direction that is useful to you!**
P.s. I shared a lot of these cookies with family and then inserted the rest into my open gob. They all agreed that they were delicious and promptly requested the recipe.