Tuesday, 30 April 2013

Announcing Event - Lets cook rice dishes

 Rice is the seed of the monocot plants Oryza sativa (Asian rice) or Oryza glaberrima (African rice).It is a cereal grain and it is the most widely consumed staple food for a large part of the world's population, especially in Asia and the West Indies. There are more than 100 varieties of rice  available in different parts of the world and there are thousands of different ways to prepare dishes using rice be it in grain form, powdered form, in savory dishes to sweet dishes and even rice wine.
This event is all about cooking with Rice in any form.

To Participate:

1.Prepare any  vegetarian recipe with rice as the main ingredient  (eggs allowed) please link your dish using the linky below by entering your Dish Name and Post URL
2.Please link this event announcement with your entry, this is mandatory.
3.Use of logo is  not mandatory but it helps to spread the word if you can use it.
4. Multiple entries are allowed, archived are only allowed if reposted and updated with this event link.
4. In the event of problem using linky you can email me the entry at simplysensationalfood@gmail.com

Please use this format
Your Name:
Recipe Name
Recipe URL
Image no larger than 300 pixels.

Announcing event -Flavours of France

We are now travelling to France in our Flavours of series 4 Europe.
Shruti's Rasoi is guest hosting this event.Please do drop by her blog to participate in this event.
To get more details please click here.

Monday, 29 April 2013

Free giveaway for Foodies Festival Hampton Court 2013

I am really pleased to announce a surprise for simply.food readers.

Foodies Festival Organisers recently gave simply.food readers tickets to the 3 major Foodies Festival happening this year, but they have been super generous and have given simply.food an additional 12 pairs of tickets  for another giveaway to attend the Foodies Festival Hampton Court 2013 so that those readers who were disappointed in not winning the first time get another chance to enter.To see if you were  a winner in the previous giveaway check here

The Foodies festival is back, it is the UK’s largest celebration of food and drink will see visitors flock from the surrounding areas to feast on the vast array of culinary activities
Now in its eighth year, Foodies Festival has introduced new elements to all events in 2013. 

Some of the highlights include:

  • Bake and Cake Theatre
  • Chocolate Theatre
  • Wine Village
  • Homeware Village
  • New dining and VIP
  • Children’s Cookery Theatre
  • Producers’ Market
  • City Beach
  • The entertainment stage

You can check out the Foodies Festival site for booking and ticket information here.

I would like to Thank Foodies Festival for their generosity in providing these extra ticket for simply.food readers. The prize is 12 pairs of tickets to Foodies Festival Hampton Court 2013- only one pair per winner allowed.

How To Enter:
  • Simply complete the Rafflecopter widget below to verify your entries
  • Entries can be via blog comment, Facebook, Twitter etc
  • This competition is open to UK residents only .Please read the rules below .
  • Leaving a blog comment is mandatory and failure to do so will void any other entries.
  • Closing date - 15th May 2013 6.00 pm
 *Terms and conditions
 1. This offer is only open to UK residents
2. Complimentary tickets are valid for one day only at Hampton Court venue.
3. Tickets are non transferable. One pair of tickets per winner only.
4. Complimentary tickets obtained through this offer may not be duplicated.
5. All tickets will be scanned on entry to the show

How Rafflecopter works:

  •  You will need to complete the mandatory entry first – usually making a blog comment. You can do this by clicking on leave a comment at the bottom of the post and leaving your reply in the comment box.Please note your comment will not show immediately as it needs to be moderated however rest assured it will appear on the site, so carry on with rest of entries.
  •  Login to Rafflecopter – click to see what the question is. Make a comment answering the question on the blog. Go back to Rafflecopter and click the green button to tell me you have made a comment, this will unlock all the other options. All entries are checked to see that the mandatory question is answered, if its not all bonus entries will become void. 
  • Rafflecopter will tweet, like and follow on your behalf. 
  • For information on how to find the URL of your tweet click here
  • For bonus entries you can return to this page and enter the daily bonus entries. 
  • If you are still unsure as to how Rafflecopter works please do check out this short video.
Enter here to win tickets for
Hampton Court Palace – Saturday 25, Sunday 26 and Monday 27 May 2013

a Rafflecopter giveaway

Coconut Srikand with strawberries(Gujarati sweetened yoghurt dessert)

Shrikand is a sweetened yoghurt dish that is made from hung yoghurt and flavoured with saffron and  cardamon Occasionally fresh fruit such as mango or pomegranate is added to it before serving.In Gujarati cuisine, shrikand is eaten as either a side-dish served with a puffed bread called poori or served as a dessert. It is commonly served as part of a vegetarian thali in Gujarati restaurants and festivals.
I have given the Gujarati shrikand a twist by making it with coconut yogurt and serving it with fresh strawberries.

Creamy and delicious yoghurt flavoured with sweet coconut and cardamon and served with fresh English strawberries and a sprinkling of pistachio nuts.


1 tablespoon chopped pistachio nuts
3 tablespoons icing sugar(plus 1 teaspoon for strawberries)
1 teaspoon cardamon powder
8 strawberries
2  450 g tubs of  Rachels organic Greek style coconut yoghurt
1  tablespoon fresh coconut


1.Place a large muslin cloth in a colander and pour the coconut yoghurt into it. 
2. Gather the muslin up and tie a knot in the top.
3. Place the colander in a bowl to catch the water that will drain from the yoghurt. Leave the yoghurt to drain over night in a cool place or the fridge.
4. In the morning transfer the drained yoghurt into a large bowl and discard the drained water.(This is called hung yoghurt)
5. To the hung yoghurt add the icing sugar and cardamon powder and fold gently till all the sugar is incorporated. Place in refrigerator to chill.
6. Hull and chop 4 of the strawberries into small pieces, place the strawberries into a bowl and add 1 teaspoon icing sugar and mix.(you can omit this if strawberries are very sweet)
7.In a dry pan  toast the coconut to brown it slightly. Once coconut has started to brown transfer it to a dish to cool.

To assemble:
8.Slice the remaining 4 strawberries and line 4 serving glasses with them.
9. Spoon the coconut shrikand into the serving glasses.
10. Spoon the chopped strawberries on top and garnish with the toasted coconut and pistachio nuts.
Serve chilled.

NB- the yoghurt I used was already sweetened and  had coconut in it if you use plain unsweetened yoghurt than add extra sugar to taste and two tablespoons of fresh grated coconut  at stage 5 of this recipe.

The Rachel's organic Greek style coconut bio live yoghurt used in this recipe was sent to me by Rachels to sample.The yoghurt was extra thick, rich and creamy, it was blended with organic coconut pieces and the  organic creamed coconut that gave the yoghurt a lovely texture with a subtle coconut flavour. 

Rachels yoghurt range comes in many delicious flavours such as gooseberry, honey, ginger, peach and passion fruit, strawberry and rhubarb,blackcurrant,vanilla, lemon and ginger,raspberry,rhubarb,mango pineapple and passion fruit and also cherry.The yoghurts are all made from locally sourced organic milk and organic ingredients. The yoghurts are available in  the 450 g size and also come in small 150 g pots for individual servings, kids packs as well as multi packs to suit all  requirements.Rachels also produce organic milk, butter and rice puddings in their range which is available at most large supermarkets.
I would like to Thank Rachels for sending me lots of coconut and strawberry and rhubarb yoghurt to sample.
All the views in this post are my own.

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Friday, 26 April 2013

Topical Fizz Mocktail~A refreshing tropical mocktail to celebrate one day of sunshine.

Yesterday for weeks of miserable weather Britain saw some sunshine.Now if you live in the UK you will know that British weather is very unpredictable so you have to be very spontaneous when the sun comes  if you want to make the most of it.To celebrate the gorgeous sunshine as we enjoyed lunch in the garden I made this delicious mocktail by using the Funkin Brazilian cocktail mixer that was sent to me by Funkin to try.We also recreated  the cranberry and ginger beer teaser by using the Cosmopolitan Funkin cocktail mixer.You can find the recipe for Ginger bear teaser here.

Funkin cocktail mixers are are made with 100% natural fresh fruit .They are made using natural ingredients and are free from all artificial colours, flavours, preservatives and additives.I love these mixers are they are versatile and you can create an array of cocktails by adding spirit or delicious mocktails by adding non alcoholic beverages to the mixers to create stunning non alcoholic mocktails.

Taste of tropics with a burst of refreshing lemon in every mouthful.


100 ml of Funkin Brazilian cocktail mix
3oo ml of bitter lemon
2 slices of lemon
ice cubes


1.In a tall jug add the Brazilian  cocktail mix, followed by the bitter lemon, ice cubes and stir.
2. Pour into tall chilled glasses and garnish with a slice of lemon.
Enjoy the mocktail with a burst of sunshine.

You may like :
Citrus Cooler Mocktail

Many thanks to Funkin for sending me this wonderful cocktail mixer.Both the Cosmopolitan and Brazilian mixers are very tasty and delicious and vibrant with flavours. All the views in this post are my own.

Thursday, 25 April 2013

A visit to Tate & Lyle's cake Hotel in London Soho

Last month I was invited to visit Tate& Lyle's cake hotel in the heart of  London Soho. Tate & Lyle Sugars who are Britain's largest cane sugar brand  had created the world's first hotel made entirely from cake to launch their new Taste Experience range of golden and brown cane sugars.

The Soho-based cake hotel, had taken a team of 14 cake makers more than 2,000 hours to bake and 900 hours to decorate, and has been created using more than 600 kilos of Taste Experience sugar. Guests were invited  to eat their way through vanilla sponge cushions, windows and walls clad with 2,000 macaroons, a rug made from 1,081 meringues hand-stitched together, 20 kilos of marshmallow garlands, windowsills built entirely from fudge and a bath filled with caramel-coated popcorn. There are even edible books on the bedside table, together with edible cushions on the beds, edible wash jug and basin.

The Cake hotel was Inspired by regions from around the world, the eight new and distinctly different Fairtrade sugars showcased the diversity of flavour and texture available exclusively from cane sugar. The new range has been created to encourage a new generation of bakers to get creative in the kitchen and visitors to the Tasting House were inspired by them by eating their way through  eight ‘tasting rooms’, each created with a different sugar in the Taste Experience range.There were  thousands of baked treats for guests to nibble on and over 100 pieces of edible art on show, across three floors and eight rooms, THE CAKE HOTEL WAS TRULY MAGNIFICENT. Each room was beautifully themed and decorated  and showcased cakes and bakes that were amazing.

A Mediterranean-inspired bedroom, with edible furnishings, a caramel popcorn-filled bathtub, over 100 floating meringues and 10 metres of edible pearlescent bunting, all created from Light Soft Brown sugar.

A Pirates of the Caribbean room, had a  giant treasure chest full of edible pearls, ginger spiced doubloons and cutlasses,which  visitors were able to  spray gold themselves.The delicious  rum and raisin chocolate brownies and tea cakes were all made from Taste Experience Caribbean-inspired Light Muscovado sugar.

A British-inspired Golden syrup sugar room, with a giant two metre long golden-syrup lion, patriotic treacle tarts in the shape of the British Isles and a giant tower of donuts.

 A Mayan-inspired room hidden in the cellar featured a Mayan fudge temple,It was complete with floating meringue ‘clouds’, ‘sacrificial’ salted caramel and chocolate hearts, and Mayan-inspired carved gold cookies all made from Taste Experience Mayan-inspired golden caster sugar.

A Mississippi-inspired ‘Mardi Gras’ room was  filled with a  giant five foot long king cake and there were plenty of Mississippi mud pies to taste which were made from regionally inspired Dark Soft Brown sugar.

 A Barbados-inspired library was filled with with edible shells, and beautiful hand-painted cookies, fruit cakes and florentines showcased as museum features inside vintage glass jars, these were all made from Barbados inspired Dark Muscovado sugar

 A Guyanese-inspired room was complete with a giant two metre long sea turtle cake, and ‘turtle eggs’ made of chocolate cake and cheesecake baked inside duck eggs, buried in mounds of Demerara sugar. A South Pacific-inspired room with a huge two metre high Easter Island statue, made entirely from chocolate mud cake with Golden Granulated sugar.

The Cake hotel was one of its kind, truly magical and has definitely inspired me to cook with all the different textures and flavours of sugars. Many thanks to Tate and Lyle for inviting me to this awesome event and also for the wonderful goody bag full of sugars, cakes, cookies and delicious bakes to take home.

Tuesday, 23 April 2013

Red Chilli and garlic marinade and a Pyrex product review.

Red chilli and garlic Marinade – A spicy marinade that will spice up any vegetables for the perfect barbecue.


8 red dried chillies
1 green chilli finely chopped
6 cloves of garlic peeled and chopped
1 small red onion peeled and diced
100 ml olive oil
½ teaspoon salt
2 tablespoons lemon juice


1.Soak the chillies in water for 30 minutes
2.In a blender add the garlic, onion, green chillies.
3.Drain the red chillies, cut them open and remove the seeds and discard. Add them to the blender
4.Puree the ingredients to form a fine paste.
5.Heat the oil in a pan and add the puree and the salt cook it on medium heat for 5-6 minutes until the rawness of onion and garlic is cooked out.
6.Remove from heat and add the lemon juice ,cool the marinade. It will keep for up to 1 week in refrigerator and can be used as required to marinade vegetables, paneer, tofu or quorn.

Pyrex has been a trusted cookware and kitchen brand since 1915 and is best known for its heat resistant glass range of bake ware, ovenware, prep ware and storage solutions.
Pyrex glassware have introduced their new 4-in-1 Plus range which allows you to  cook, store, freeze and reheat food with just one product.
The glass dish is made from borosilicate glass, which offers superior thermal shock resistance and it comes with a an innovative smart lid, each smart lid features a steam valve, making the product perfect for microwave cooking and reheating. 

 The 4 in 1 range is Ideal for picnics or packed lunches, the smart lid also enables the dish to be made completely air and liquid tight, keeping food fresh for longer and enabling easy transportation. The glass dishes also incorporate large handles to give you a safe grip when handling the product.

The glass dish and smart lid are both dishwasher safe and stain resistant. The borosilicate glass is also highly hygienic, as it does not retain tastes or flavours. Items within the Pyrex 4-in-1 Plus range are priced from £5.99 and are available from stockists nationwide. To find out more about the entire Pyrex cook and kitchenware collection and locate your nearest stockist, visit www.pyrexuk.com.

Cooking is a science in its self, ingredients change form and give new flavour when experimented with and combined together. So it seems apt to have the correct equipment in the kitchen to ensure accurate measurements of the ingredients. The new Kitchen Lab collection from Pyrex includes two stunning products the Measure and Mix beaker and Measure and Shake jug, both of which are made from blown glass. The Shake jug comes in two sizes and comes with a rubber stopper.It is perfect for shaking marinades, salad dressing and can be used to store the dressings and  marinades  too.

The Measure and Mix beaker is ideal for measuring flour, sugar, rice and liquids making it perfect for creating anything from delicious cakes to a warming risotto.

 The beaker is also suitable for heating milk, chocolate and butter in the microwave, particularly useful for those budding bakers. The beaker is available in three different sizes, 250ml, 500ml and 750ml, and with clear markings and a precise pouring lip making it easy to transfer the liquids without spilling.
 I have been lucky to try out the Measure and Mix beaker and Measure and Shake jug in my kitchen. I have found both items extremely useful  as both come with clear to read measurements on the side, they are both easy to clean and the measure and shake jug is perfect for storae with the secure rubber lid.

Thankyou to Pyrex for sending me the 4 in 1 dishes, the beaker and shake jug to review. All the views in this post are my own

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Chilli sauce marinade

Monday, 22 April 2013

Gazpacho salad-Summer Salad with toasted croutons ~ Secret recipe club challenge 22nd April 2013

This is my assignment with the Secret Recipe Club.The aim of the club is that you are allocated a blog from which you have to select a recipe and try  it and blog about it.

My assigned blog was Eat Laugh love .The blog writer Denise  has a lovely selection of recipes and I immediately fell in love with this Gazpacho Summer salad recipe. I recreated the recipe with  a few minor changes.

Colourful and vibrant summer salad with a tangy and aromatic dressing.


2 crusty bread rolls
1 tablespoon garlic infused olive oil
Pinch of salt and pepper
2 large tomatoes cut into small pieces
3 inch cucumber diced
1 bowl of mixed capsicums diced
1 bowl iceberg lettuce shredded
1 medium carrot grated

For the vinaigrette:

1/2 teaspoon Dijon mustard
2 tablespoons white wine vinegar
2 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper


1.Cut the bread rolls into small inch pieces and put them into a bowl, drizzle some garlic infused olive oil and add salt and pepper.
2.Toss the bread cubes and transfer them to a baking tray and bake in a preheated oven 180 degrees C / 375 degrees F  for ten minutes until golden brown and crispy.
3.In another bowl add the tomatoes, cucumber,peppers,lettuce and carrots and toss together.
4. In a screw top jar, add all the ingredients for the vinaigrette and mix well.
5. Pour this vinaigrette over the mixed salad and toss well.
6.Add the toasted bread cubes to the salad and toss again.
Serve immediately

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Moroccan Couscous salad in a jar

Saturday, 20 April 2013


BBC Good Food Show Summer

The BBC Good Food Show Summer is running from 12–16 June at the NEC in Birmingham and to celebrate we have teamed up with the organisers to offer you this fantastic prize! Win 5 pairs of general admission tickets to enjoy a day at the Show. (1 pair of tickets per winner only)

The Show is packed full of celebrity chefs including Paul Hollywood, Mary Berry, James Martin, John Torode and Gregg Wallace demonstrating live on the Supertheatre sponsored by Tesco Real Food. Plus see your favourite TV programmes brought to life including The Great British Bake Off, MasterChef and Saturday Kitchen. 

Shop till you drop from over 200 food stands. Visit the Producers’ Village and the Good Food Champions area to find small and artisan produce that you won’t see on the high street and Don’t forget your ticket also gets you free entry to BBC Gardeners’ World Live where you can learn how to grow your own from some of the nation’s top gardening experts!

To book tickets and for more information on the BBC Good Food Show Summer please visit bbcgoodfoodshowsummer.com or call 0844 581 1341

Again this year BBC Good Food Show have teamed up with simply.food and  they are offering FIVE pairs of tickets to Five lucky simply.food readers .The Giveaway is open to all UK residents and you must be over 18 years of age to participate. All tickets are general admission excluding Saturday.Tickets are non refundable and non-exchangeable

Pictures and text courtesy of BBC Good food show

How To Enter
·         Simply complete the Rafflecopter widget below to verify your entries
·         Entries can be via blog comment, Facebook, Twitter etc
·         Please read the rules they form the terms and conditions of this Giveaway
·         Closing date - 21st May 2013 6.00pm

How Rafflecopter works:

You will need to complete the mandatory entry first – usually making a blog comment. You can do this by clicking on leave a comment at the bottom of the post and leaving your reply in the comment box. Please note your comment will not show immediately as it needs to be moderated however rest assured it will appear on the site, so carry on with rest of entries.

Login to Rafflecopter – click to see what the question is. Make a comment answering the question on the blog.

 Go back to Rafflecopter and click the green button to tell me you have made a comment, this will unlock all the other options. All entries are checked to see that the mandatory question is answered, if its not all bonus entries will become void. 

Rafflecopter will tweet, like and follow on your behalf.

For information on how to find the URL of your tweet click here

For bonus entries you can return to this page and enter the daily bonus entries. 

If you are still unsure as to how Rafflecopter works please do check out this short video.

a Rafflecopter giveaway

Friday, 19 April 2013

Greek-Baklava rolls .

Bakalava~ Delicious layers of crispy flaky pasty filled with protein packed nuts and sweetened with a sweet syrup.


60 g / 2 oz shelled pistachio nuts 
60 g / 2 oz flaked almonds
60 g / 2 oz walnuts
2 tablespoons golden syrup
60 g  / 2 oz butter (melted)
4 sheets phyllo pastry

Sugar Syrup:

240 g / 8 oz sugar
125 ml water
1 tablespoon lemon juice

Special equipment:

1 cm diameter wooden dowel (stick)
Baking Tray


1. Coarsely chops the nuts and place them in a bowl, add the golden syrup and mix well.(Mixture should be fairly dry.)
2. Preheat oven to 180 degrees C / 350 degrees F
3. On a flat surface place 1 sheet of phyllo pastry and brush it with melted butter. Spread half the nut mixture onto it .

4. Place the wooden dowel at the longest end of the phyllo pastry and start rolling the pastry over the dowel encasing all the filling.Keep the dowel with the rolled pastry to one side covered with damp cloth.
5. Spread the second sheet of phyllo on the surface and brush with melted butter. Place the roll of pastry with the dowel in it at the long end and tightly roll the 2nd phyllo sheet over the already rolled 1st roll.
6. Place the roll of pastry in front of you on the flat surface. Holding the pastry with both hands scrunch it up on the dowel to form pleats.The pastry roll will be shorter now as its been scrunched together.

7. Hold the roll with one hand and gently remove the dowel rod.
8. Grease a baking tray and place the roll on it. With a sharp knife cut the roll into 2 inch pieces.
9. Repeat the procedure for the other two phyllo sheets using remaining filling.
10. Once both rolls are made, brush some more butter over them . Place the baking tray in the oven to bake for about 30 minutes or until pastry turns golden brown.
11. Place the sugar, lemon juice and water in a heavy bottomed pan  and bring to boil.

12. Boil the syrup for 8 -10 minutes and then remove from heat.
13. Remove Baklava from oven and gently spoon over the sugar syrup over the baked rolls .
14. Leave the syrup to soak into the pastry for 2-3 hours before eating.

You can check out a video of this method of Rolling the Baklava rolls .

The baking tin that was used to bake the  Baklava was  was sent to me by Mermaid.
Mermaid make a really lovely range of all British collection of high quality cookware that offers a solution for every baking need from roasting dishes and trays through to cake tins and moulds. Mermaid is very popular and it is  loved by professional chefs and home cooks alike, they have been established since 1953. In their Baking  tins they are currently on offer 25cm (rectangular), 21cm (round) and 15cm companion size. I was offered  the rectangular 25ch  tin to sample. The quality of the tin was superb,it was sturdy but light weight at the same time. It is made from hard anodised aluminium which eliminates hot spots and ensures even cooking all the way through. Thankyou to Mermaid for the lovely baking tin/ pie dish to try.

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Greek Halwa

Submitting to:
Flavours of Greece Event by simply.food guest hosted by PJ of seduce your tastebuds.
Jags Gain Popularity event.

Tuesday, 16 April 2013

Greek Halwa

Greek Halwa ~ a rich and fragrant sweet semolina dessert that is flavoured with spices such as cinnamon, cloves, star anise and garnished with nuts. 


Sugar Syrup
60 g / 2 oz sugar
250 ml water
3 cloves
1 stick cinnamon
1 star anise

60 g / 2 oz fine semolina
60 g / 2 oz unsalted butter
few pistachio nut to garnish


1.Add the water and sugar to a heavy bottomed pan . Add the cinnamon, cloves and star anise and bring the water to boil.
2. Allow the sugar to dissolve completely .Once all the sugar has melted  turn off the heat and remove the cloves, cinnamon and star anise.
3.In a heavy bottom pan add the butter and let it melt, once it has melted add the semolina and roast the semolina in the butter for 7-8 minutes until semolina changes to a nice golden brown colour.
4. Add a ladle full of sugar syrup to the semolina and mix , keep adding small amounts of syrup until all is used up.(Don't be tempted to add all the syrup at once as the semolina will start to spit and bubble and can cause burns to your hand)
5. Once all the sugar syrup has been added , keep stirring the semolina until it thickens and stars to leave the side of the pan.
6. Once halwa has thickened remove from heat.
7. Transfer the halva to a serving bowl and garnish with pistachio nuts.

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Submitting to:
Flavours of Greece Event by simply.food guest hosted by PJ of seduce your tastebuds.

Houmous- Chickpea dip.

A rich and creamy Mediterranean dip, with a hint of garlic, perfect dip for any snack.


15 ounces cooked  white chickpeas,( precooked in can) rinsed and drained
1 clove garlic
2 tablespoons water
1 tablespoon olive oil
2 teaspoons tahini (sesame seed paste)
2 teaspoons lime juice
1/2 teaspoon white pepper powder
1/4 teaspoon salt or to taste (tinned chickpeas are already salted)
1 tablespoons fresh chopped coriander ( optional)
Pinch of paprika for garnish


1.In the bowl of a food processor, combine all the ingredients except coriander.
2.Puree until smooth consistency.
3.Fold in the coriander with a fork.
Transfer to a serving dish and sprinkle with paprika.

Serve as dip with toasted pitta bread cut into strips or fresh vegetable sticks or potato/corn chips.

You may like falafel

Submitting to:
Flavours of Greece Event by simply.food guest hosted by PJ of seduce your tastebuds.

 Torview Food Palette white series

Sunday, 14 April 2013

Spiced rice with Asian spice Hemp seeds

Fast and speedy stir fried spicy rice with Asian  flavoured Hemp seeds


16 oz precooked  cold boiled rice
1/2 teaspoon turmeric powder
1 green chilli finely chopped
3/4 teaspoon salt
1/4 teaspoon chilli powder
1 tablespoon Asian spices hemp seeds
1 teaspoon lemon juice.
1/2 tablespoon olive oil
1/4 teaspoon mustard seeds


1. In a large bowl add the cooked rice.
2. Add the salt, turmeric, chilli powder and green chillies to the rice and mix together.
3. Add the olive oil to a wok and allow it to heat up.
4. Add the mustard seeds to the hot oil and wait for them to splutter.
5. Add the rice and toss gently in the wok for 3-4 minutes.
6. Add the hemp seeds and toss again for 1-2 minutes.
7. Add the lemon juice to the rice and toss again.
8. Transfer the rice to a serving dish

Serve the rice with some cooling cucumber raita.

The Asian spice hemp seeds used in this recipe were sent to me by Good Hemp company. I also baked Hemp seed and Oat cookies with the cinnamon flavour hemp seeds.

You may like:
Tunisian style spicy rice

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