New recipes

Green Goblin

Green Goblin

Ingredients

  • 2 3/4 Ounces Absolut Elyx
  • 1/2 Ounce fresh lime juice
  • 3/4 Ounces Simple syrup
  • 2 slices of jalapeno
  • 4 basil leaves

Directions

Add jalapenos and basil leaves into the mixing glass. Muddle. Add vodka, lime juice, simple syrup, shake and strain into a martini glass. Garnish with a jalapeno slice.


Recipes

This vegetarian dish, with chickpeas, spiced greens, and yogurt, is halfway between chana masala and saag bhaji - a great side to curries.

INGREDIENTS:

1 Tbsp butter
1 onion, finely chopped
thumb-sized piece of ginger, grated
2 heaped tsp cumin seeds
1 tsp turmeric
1 tsp ground coriander
2 Tbsp tomato purée
200g kale large stalks removed, leaves finely shredded
400g can chickpeas, drained
250ml vegetable stock
50g fresh coconut, grated
4 heaped Tbsp Greek-style yogurt
1 Tbsp mango chutney

INGREDIENTS (TO SERVE):

1 Tbsp vegetable oil
3 garlic cloves, thinly sliced
2 Tbsp freeze-dried curry leaves (optional)

1. Heat the butter in a deep frying pan, add the onion, then soften gently for 5 mins.

2. Turn up the heat and add the ginger and spices fry for 2 mins until fragrant. Stir in the tomato purée.

3. Add the kale, chickpeas, stock and two-thirds of the coconut, stir well, then cover the pan. Bring to a simmer and let the kale steam for 10 mins until very well wilted.

4. Mix in the yogurt and chutney, then season to taste - don't boil once the yogurt has gone in. Remove the pan from the heat, and leave it covered to stay warm.

5. Heat the oil in a small saucepan. When it's hot, add the garlic (and curry leaves, if using) and sizzle for 30 secs-1 min until the garlic begins to turn golden.

6. Spoon the oil, garlic and curry leaves over the chickpeas and kale, then finish with the remaining coconut.

SOURCE: https://www.bbcgoodfood.com/recipes/kale-chana-coconut

June 09, 2019

Recipes

This vegetarian dish, with chickpeas, spiced greens, and yogurt, is halfway between chana masala and saag bhaji - a great side to curries.

INGREDIENTS:

1 Tbsp butter
1 onion, finely chopped
thumb-sized piece of ginger, grated
2 heaped tsp cumin seeds
1 tsp turmeric
1 tsp ground coriander
2 Tbsp tomato purée
200g kale large stalks removed, leaves finely shredded
400g can chickpeas, drained
250ml vegetable stock
50g fresh coconut, grated
4 heaped Tbsp Greek-style yogurt
1 Tbsp mango chutney

INGREDIENTS (TO SERVE):

1 Tbsp vegetable oil
3 garlic cloves, thinly sliced
2 Tbsp freeze-dried curry leaves (optional)

1. Heat the butter in a deep frying pan, add the onion, then soften gently for 5 mins.

2. Turn up the heat and add the ginger and spices fry for 2 mins until fragrant. Stir in the tomato purée.

3. Add the kale, chickpeas, stock and two-thirds of the coconut, stir well, then cover the pan. Bring to a simmer and let the kale steam for 10 mins until very well wilted.

4. Mix in the yogurt and chutney, then season to taste - don't boil once the yogurt has gone in. Remove the pan from the heat, and leave it covered to stay warm.

5. Heat the oil in a small saucepan. When it's hot, add the garlic (and curry leaves, if using) and sizzle for 30 secs-1 min until the garlic begins to turn golden.

6. Spoon the oil, garlic and curry leaves over the chickpeas and kale, then finish with the remaining coconut.

SOURCE: https://www.bbcgoodfood.com/recipes/kale-chana-coconut

June 09, 2019

Recipes

This vegetarian dish, with chickpeas, spiced greens, and yogurt, is halfway between chana masala and saag bhaji - a great side to curries.

INGREDIENTS:

1 Tbsp butter
1 onion, finely chopped
thumb-sized piece of ginger, grated
2 heaped tsp cumin seeds
1 tsp turmeric
1 tsp ground coriander
2 Tbsp tomato purée
200g kale large stalks removed, leaves finely shredded
400g can chickpeas, drained
250ml vegetable stock
50g fresh coconut, grated
4 heaped Tbsp Greek-style yogurt
1 Tbsp mango chutney

INGREDIENTS (TO SERVE):

1 Tbsp vegetable oil
3 garlic cloves, thinly sliced
2 Tbsp freeze-dried curry leaves (optional)

1. Heat the butter in a deep frying pan, add the onion, then soften gently for 5 mins.

2. Turn up the heat and add the ginger and spices fry for 2 mins until fragrant. Stir in the tomato purée.

3. Add the kale, chickpeas, stock and two-thirds of the coconut, stir well, then cover the pan. Bring to a simmer and let the kale steam for 10 mins until very well wilted.

4. Mix in the yogurt and chutney, then season to taste - don't boil once the yogurt has gone in. Remove the pan from the heat, and leave it covered to stay warm.

5. Heat the oil in a small saucepan. When it's hot, add the garlic (and curry leaves, if using) and sizzle for 30 secs-1 min until the garlic begins to turn golden.

6. Spoon the oil, garlic and curry leaves over the chickpeas and kale, then finish with the remaining coconut.

SOURCE: https://www.bbcgoodfood.com/recipes/kale-chana-coconut

June 09, 2019

Recipes

This vegetarian dish, with chickpeas, spiced greens, and yogurt, is halfway between chana masala and saag bhaji - a great side to curries.

INGREDIENTS:

1 Tbsp butter
1 onion, finely chopped
thumb-sized piece of ginger, grated
2 heaped tsp cumin seeds
1 tsp turmeric
1 tsp ground coriander
2 Tbsp tomato purée
200g kale large stalks removed, leaves finely shredded
400g can chickpeas, drained
250ml vegetable stock
50g fresh coconut, grated
4 heaped Tbsp Greek-style yogurt
1 Tbsp mango chutney

INGREDIENTS (TO SERVE):

1 Tbsp vegetable oil
3 garlic cloves, thinly sliced
2 Tbsp freeze-dried curry leaves (optional)

1. Heat the butter in a deep frying pan, add the onion, then soften gently for 5 mins.

2. Turn up the heat and add the ginger and spices fry for 2 mins until fragrant. Stir in the tomato purée.

3. Add the kale, chickpeas, stock and two-thirds of the coconut, stir well, then cover the pan. Bring to a simmer and let the kale steam for 10 mins until very well wilted.

4. Mix in the yogurt and chutney, then season to taste - don't boil once the yogurt has gone in. Remove the pan from the heat, and leave it covered to stay warm.

5. Heat the oil in a small saucepan. When it's hot, add the garlic (and curry leaves, if using) and sizzle for 30 secs-1 min until the garlic begins to turn golden.

6. Spoon the oil, garlic and curry leaves over the chickpeas and kale, then finish with the remaining coconut.

SOURCE: https://www.bbcgoodfood.com/recipes/kale-chana-coconut

June 09, 2019

Recipes

This vegetarian dish, with chickpeas, spiced greens, and yogurt, is halfway between chana masala and saag bhaji - a great side to curries.

INGREDIENTS:

1 Tbsp butter
1 onion, finely chopped
thumb-sized piece of ginger, grated
2 heaped tsp cumin seeds
1 tsp turmeric
1 tsp ground coriander
2 Tbsp tomato purée
200g kale large stalks removed, leaves finely shredded
400g can chickpeas, drained
250ml vegetable stock
50g fresh coconut, grated
4 heaped Tbsp Greek-style yogurt
1 Tbsp mango chutney

INGREDIENTS (TO SERVE):

1 Tbsp vegetable oil
3 garlic cloves, thinly sliced
2 Tbsp freeze-dried curry leaves (optional)

1. Heat the butter in a deep frying pan, add the onion, then soften gently for 5 mins.

2. Turn up the heat and add the ginger and spices fry for 2 mins until fragrant. Stir in the tomato purée.

3. Add the kale, chickpeas, stock and two-thirds of the coconut, stir well, then cover the pan. Bring to a simmer and let the kale steam for 10 mins until very well wilted.

4. Mix in the yogurt and chutney, then season to taste - don't boil once the yogurt has gone in. Remove the pan from the heat, and leave it covered to stay warm.

5. Heat the oil in a small saucepan. When it's hot, add the garlic (and curry leaves, if using) and sizzle for 30 secs-1 min until the garlic begins to turn golden.

6. Spoon the oil, garlic and curry leaves over the chickpeas and kale, then finish with the remaining coconut.

SOURCE: https://www.bbcgoodfood.com/recipes/kale-chana-coconut

June 09, 2019

Recipes

This vegetarian dish, with chickpeas, spiced greens, and yogurt, is halfway between chana masala and saag bhaji - a great side to curries.

INGREDIENTS:

1 Tbsp butter
1 onion, finely chopped
thumb-sized piece of ginger, grated
2 heaped tsp cumin seeds
1 tsp turmeric
1 tsp ground coriander
2 Tbsp tomato purée
200g kale large stalks removed, leaves finely shredded
400g can chickpeas, drained
250ml vegetable stock
50g fresh coconut, grated
4 heaped Tbsp Greek-style yogurt
1 Tbsp mango chutney

INGREDIENTS (TO SERVE):

1 Tbsp vegetable oil
3 garlic cloves, thinly sliced
2 Tbsp freeze-dried curry leaves (optional)

1. Heat the butter in a deep frying pan, add the onion, then soften gently for 5 mins.

2. Turn up the heat and add the ginger and spices fry for 2 mins until fragrant. Stir in the tomato purée.

3. Add the kale, chickpeas, stock and two-thirds of the coconut, stir well, then cover the pan. Bring to a simmer and let the kale steam for 10 mins until very well wilted.

4. Mix in the yogurt and chutney, then season to taste - don't boil once the yogurt has gone in. Remove the pan from the heat, and leave it covered to stay warm.

5. Heat the oil in a small saucepan. When it's hot, add the garlic (and curry leaves, if using) and sizzle for 30 secs-1 min until the garlic begins to turn golden.

6. Spoon the oil, garlic and curry leaves over the chickpeas and kale, then finish with the remaining coconut.

SOURCE: https://www.bbcgoodfood.com/recipes/kale-chana-coconut

June 09, 2019

Recipes

This vegetarian dish, with chickpeas, spiced greens, and yogurt, is halfway between chana masala and saag bhaji - a great side to curries.

INGREDIENTS:

1 Tbsp butter
1 onion, finely chopped
thumb-sized piece of ginger, grated
2 heaped tsp cumin seeds
1 tsp turmeric
1 tsp ground coriander
2 Tbsp tomato purée
200g kale large stalks removed, leaves finely shredded
400g can chickpeas, drained
250ml vegetable stock
50g fresh coconut, grated
4 heaped Tbsp Greek-style yogurt
1 Tbsp mango chutney

INGREDIENTS (TO SERVE):

1 Tbsp vegetable oil
3 garlic cloves, thinly sliced
2 Tbsp freeze-dried curry leaves (optional)

1. Heat the butter in a deep frying pan, add the onion, then soften gently for 5 mins.

2. Turn up the heat and add the ginger and spices fry for 2 mins until fragrant. Stir in the tomato purée.

3. Add the kale, chickpeas, stock and two-thirds of the coconut, stir well, then cover the pan. Bring to a simmer and let the kale steam for 10 mins until very well wilted.

4. Mix in the yogurt and chutney, then season to taste - don't boil once the yogurt has gone in. Remove the pan from the heat, and leave it covered to stay warm.

5. Heat the oil in a small saucepan. When it's hot, add the garlic (and curry leaves, if using) and sizzle for 30 secs-1 min until the garlic begins to turn golden.

6. Spoon the oil, garlic and curry leaves over the chickpeas and kale, then finish with the remaining coconut.

SOURCE: https://www.bbcgoodfood.com/recipes/kale-chana-coconut

June 09, 2019

Recipes

This vegetarian dish, with chickpeas, spiced greens, and yogurt, is halfway between chana masala and saag bhaji - a great side to curries.

INGREDIENTS:

1 Tbsp butter
1 onion, finely chopped
thumb-sized piece of ginger, grated
2 heaped tsp cumin seeds
1 tsp turmeric
1 tsp ground coriander
2 Tbsp tomato purée
200g kale large stalks removed, leaves finely shredded
400g can chickpeas, drained
250ml vegetable stock
50g fresh coconut, grated
4 heaped Tbsp Greek-style yogurt
1 Tbsp mango chutney

INGREDIENTS (TO SERVE):

1 Tbsp vegetable oil
3 garlic cloves, thinly sliced
2 Tbsp freeze-dried curry leaves (optional)

1. Heat the butter in a deep frying pan, add the onion, then soften gently for 5 mins.

2. Turn up the heat and add the ginger and spices fry for 2 mins until fragrant. Stir in the tomato purée.

3. Add the kale, chickpeas, stock and two-thirds of the coconut, stir well, then cover the pan. Bring to a simmer and let the kale steam for 10 mins until very well wilted.

4. Mix in the yogurt and chutney, then season to taste - don't boil once the yogurt has gone in. Remove the pan from the heat, and leave it covered to stay warm.

5. Heat the oil in a small saucepan. When it's hot, add the garlic (and curry leaves, if using) and sizzle for 30 secs-1 min until the garlic begins to turn golden.

6. Spoon the oil, garlic and curry leaves over the chickpeas and kale, then finish with the remaining coconut.

SOURCE: https://www.bbcgoodfood.com/recipes/kale-chana-coconut

June 09, 2019

Recipes

This vegetarian dish, with chickpeas, spiced greens, and yogurt, is halfway between chana masala and saag bhaji - a great side to curries.

INGREDIENTS:

1 Tbsp butter
1 onion, finely chopped
thumb-sized piece of ginger, grated
2 heaped tsp cumin seeds
1 tsp turmeric
1 tsp ground coriander
2 Tbsp tomato purée
200g kale large stalks removed, leaves finely shredded
400g can chickpeas, drained
250ml vegetable stock
50g fresh coconut, grated
4 heaped Tbsp Greek-style yogurt
1 Tbsp mango chutney

INGREDIENTS (TO SERVE):

1 Tbsp vegetable oil
3 garlic cloves, thinly sliced
2 Tbsp freeze-dried curry leaves (optional)

1. Heat the butter in a deep frying pan, add the onion, then soften gently for 5 mins.

2. Turn up the heat and add the ginger and spices fry for 2 mins until fragrant. Stir in the tomato purée.

3. Add the kale, chickpeas, stock and two-thirds of the coconut, stir well, then cover the pan. Bring to a simmer and let the kale steam for 10 mins until very well wilted.

4. Mix in the yogurt and chutney, then season to taste - don't boil once the yogurt has gone in. Remove the pan from the heat, and leave it covered to stay warm.

5. Heat the oil in a small saucepan. When it's hot, add the garlic (and curry leaves, if using) and sizzle for 30 secs-1 min until the garlic begins to turn golden.

6. Spoon the oil, garlic and curry leaves over the chickpeas and kale, then finish with the remaining coconut.

SOURCE: https://www.bbcgoodfood.com/recipes/kale-chana-coconut

June 09, 2019

Recipes

This vegetarian dish, with chickpeas, spiced greens, and yogurt, is halfway between chana masala and saag bhaji - a great side to curries.

INGREDIENTS:

1 Tbsp butter
1 onion, finely chopped
thumb-sized piece of ginger, grated
2 heaped tsp cumin seeds
1 tsp turmeric
1 tsp ground coriander
2 Tbsp tomato purée
200g kale large stalks removed, leaves finely shredded
400g can chickpeas, drained
250ml vegetable stock
50g fresh coconut, grated
4 heaped Tbsp Greek-style yogurt
1 Tbsp mango chutney

INGREDIENTS (TO SERVE):

1 Tbsp vegetable oil
3 garlic cloves, thinly sliced
2 Tbsp freeze-dried curry leaves (optional)

1. Heat the butter in a deep frying pan, add the onion, then soften gently for 5 mins.

2. Turn up the heat and add the ginger and spices fry for 2 mins until fragrant. Stir in the tomato purée.

3. Add the kale, chickpeas, stock and two-thirds of the coconut, stir well, then cover the pan. Bring to a simmer and let the kale steam for 10 mins until very well wilted.

4. Mix in the yogurt and chutney, then season to taste - don't boil once the yogurt has gone in. Remove the pan from the heat, and leave it covered to stay warm.

5. Heat the oil in a small saucepan. When it's hot, add the garlic (and curry leaves, if using) and sizzle for 30 secs-1 min until the garlic begins to turn golden.

6. Spoon the oil, garlic and curry leaves over the chickpeas and kale, then finish with the remaining coconut.

SOURCE: https://www.bbcgoodfood.com/recipes/kale-chana-coconut

June 09, 2019


Watch the video: The great quotes of: Green Goblin (December 2021).