Microwave Chilli Popcorn and a Heat 'n' Eat microwave popcorn maker giveaway.

This delicious microwave chilli  popcorn is so delectable one serving will not be enough

Ingredients:

Corn Kernels
1/2 teaspoon salt
1/2 tablespoon chilli oil
1/4 teaspoon chilli flakes

Method:

1. Measure the corn kernels using the measuring cup provided in the Heat n Eat.
2. Place the corn in the Heat n Eat  and place it in the microwave on high for 4-5 minutes,
3. You will hear a popping sound when it subsides, remove the Heat 'n' Eat from the microwave and carefully open the lid and transfer the popcorn to a large bowl.
4. Add a sprinkling of salt and chilli flakes and drizzle with chilli oil. Toss the popcorn to coat it with the oil .
5. Transfer to serving bowls and enjoy hot spicy popcorn.

Warning-Don't rub your eyes after eating the popcorn as the chilli  from the popcorn will sting.

Chilli oil- 100 ml olive oil, 4 red dried  chillies 1/2 teaspoon chilli flakes, 1/2 teaspoon chilli powder.
Warm the olive oil slightly and take it off the heat, add the red chillies, chilli flakes and chilli powder and give it a stir.Transfer to a oil bottle and keep aside for 24 hours for the chilli oil to infuse. After 24 hours oil is ready to be used in popcorn, salads, pasta, pizza.

Heat 'n' Eat, is a new microwave popcorn maker launched by Mustard. It makes popping popcorn so easy even a child could do it. The microwave popcorn popper comes with a built in measuring cup, all you have to do is fill it with corn kernels and pop the heat and serve in the microwave. You will get Perfect popcorn every time, and at a fraction of the cost.

Once you have popped the corn you can flavour it to make it savoury, salted, sweet in fact you can add any flavouring to it that pleases you. Alternatively eat it natural as it is.The Heat 'n' Eat is reusable and is totally dishwasher safe. It is made from non toxic plastic. You can order your Heat 'n' Eat from Mustard and t retails at £ 20.00.

I would like to thank Mustard for sending me the Heat 'n' Eat, all the views and opinions expressed in this post are my own.

Mustard have been kind and they have agreed to send one simply.food reader a Heat 'n' Eat.
How To Enter:

• Simply complete the Rafflecopter widget below to verify your entries
• Entries can be via blog comment, Facebook, Twitter etc
• Answering the mandatory question will open additional optional entries.
• Please read the rules they form the terms and conditions of this
• Open to UK Residents Only and you must be over 18 yrs old.
• Closing date - 13th April 12.00 am

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

Cauliflower Soup~5-2 diet

Creamy and rich cauliflower soup delicately fragrance with nutmeg.

Ingredients:

240 g  fresh cauliflower florets finely chopped
1 medium potato peeled and diced
1 small white onion peeled and finely diced
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon white pepper
100 ml water
150 ml milk
1 teaspoon olive oil

Method:

1. Place the potato and cauliflower in a microwaveable bowl and add the 100 ml water to it.
2. Cook the cauliflower and potato on high power for 10 minutes or until the cauliflower and potato are fully cooked.Keep aside
3. Heat the oil in a pan on medium heat and add the onions and sauté them until soft and translucent but not browned.
4.Add the cauliflower and potato to the onions and mix together. Transfer the mixture to a blender jug and purée the soup to a fine purée.
5. Transfer the puréed soup to the pan and add the milk. Bring the soup to a slow simmer and add the salt, pepper and nutmeg.Simmer for 2-3 minutes longer.
6. Transfer the soup to serving bowls and garnish with a small  pinch of nutmeg.

Serve with bread rolls

NB-Bread roll not included in calorie count.

Calories per serving	Carbs	Fat	Protein	Sodium	Sugar
166	34	3	9	702	12

Vegetable Biryani

Spicy one pot meal, fluffy rice cooked in aromatic spices in a medley of vegetables.

Ingredients:

240 g / 8 oz frozen mixed vegetables( carrots, green beans, peas, sweetcorn)
120g / 4 oz basmati rice
60g / tuvar dal (yellow pigeon peas split)
250 ml  boiling water
1 medium potato peeled and diced
1 green chilli finely chopped
2 tablespoons tomato puree
1 small onion finely diced or cut into thin strips
1 teaspoon salt
1/2 teaspoon turmeric powder
1/2 teaspoon cumin seeds
1 small stick cinnamon
2-3 cloves
2-3 cardamom pods
1/2 teaspoon chilli powder
1 tablespoon olive oil
1 tablespoon freshly chopped coriander leaves

Method:

1. Mix the rice and dhal and wash it in 3-4 changes of water and then soak the rice and dhal for 30 minutes.
2. After 30 minutes drain the water from the rice in a sieve and keep the rice to one side.
3.Heat oil in a pan,when it is hot add the cinnamon stick, cloves, cardamon pods and cumin seeds  the onions and sauté until onions are translucent.
4. Add the drained rice and the vegetables and potatoes to the onion and toss the mixture so that the rice grains are coated in the oil.
5. Add the tomato purée, chillies, salt, chilli powder, turmeric powder and sauté for 2 more minutes.
6. Add  the boiling water and bring the rice to a slow simmer. Reduce the heat of the rice to lowest setting and cook covered for 25-30 minutes until all the water is absorbed. (Do not open the pan lid during this cooking time.)
7. After 30 minutes open the lid and fluff the rice up with a fork and transfer to a serving plate and garnish with freshly chopped coriander leaves.
Serve with natural yoghurt or cucumber raita.

Submitting to:
In my VEG BOX~ Tomatoes event by citrusspiceuk

Lets cook with seeds event by simply.food

Javelin Warriors Cooking/ with luv

Egg fried rice

Sweet scented basmati rice stir fried with a mixture of seasonal vegetables and egg.

Preparation time – 5 minutes

Cooking time- 15 minutes

Serves-4

Ingredients:

240 grams / 8 oz cold plain boiled  rice

3 spring onions finely chopped

1 small carrot grated

30 grams / 1 oz precooked green peas

30 grams / 1 oz precooked sweet corn kernels

1 red chilli cut into thin slices

30 grams /1 oz cashew nuts

½ tablespoon fresh coriander finely chopped

2 button mushrooms finely diced

2 eggs beaten.

¼ teaspoon Salt

¼ teaspoon white pepper

½ teaspoon Tabasco sauce.

1 tablespoon olive oil
1 teaspoon sunflower seeds

  

Method:

1. In a wok add the oil and heat on medium heat. when hot add the carrots, peas and sweet corn and stir fry for a minute. 

2. Add the cashew nuts and stir fry for a minute till cashew nuts brown.Add the salt and pepper and Tabasco sauce and stir fry.

3. Add the rice, and toss to mix rice and vegetables.

4. Pour over the rice the beaten egg and toss the mixture stirring till egg sets. (About 3-4 minutes)

5 .Add the spring onion  and red chilli and sunflower seeds to the egg fried rice and toss.

6. Transfer to a serving dish and garnish with chopped coriander

Serve with mushroom curry.

Guest Post by Roshni Kanabar

Submitting to:
Lets cook with Seeds event by simply.food

Tomato Rasam South Indian Style ~ 5-2 Diet

Spicy South Indian tomato soup that is tasty and delicious served with boiled rice and a green bean curry.

Ingredients:

6 Medium Tomatoes
1/2 teaspoon salt ( alternatively add lo salt)
1/2 teaspoon black pepper
1/2 teaspoon  whole cumin seeds
1 red dried chilli
1 stalk coriander leaves finely chopped for garnish
1 teaspoon light olive oil
500 ml water

Method:

1. Chop the tomatoes into small pieces and place in a microwaveable bowl with lid.
2. Add 250ml water and cook the tomatoes on high for 5 minutes.
3. Remove the cooked tomatoes from the microwave and put them into a blender jug and blend them to a smooth paste.
4. Strain the pureed tomatoes  and discard the skin and seeds.
5. In a pan add the olive oil, when it is hot add the cumin seeds and red dried chilli. Add the strained tomatoes and add the salt and pepper.
6. Bring the rasam to a simmer for 2-3 minutes and turn off the heat.Transfer to a serving bowl and garnish with freshly chopped coriander leaves.

Rasam can be served on its own or as an accompaniment to boiled rice and  curry.

This Rasam can be part of the 5- diet, its is approximately 95 calories per serving ( 1 bowl of Rasam)
 NB-Rice  not included in calorie count

Calories per serving	Carbs	Fat	Protein	Sodium	Sugar
95	16	3	3	1188	10

Submitting to:
Javelin Warriors cookin with/luv

In my VEG BOX ~ TOMATOES event by citrusspiceuk