Cheap Eats - Taming Twins

Red Lentil Dahl {Slow Cooker Fakeaways}

Sarah Rossi — Wed, 12 Oct 2022 09:30:00 +0000

If you’re looking for a delicious vegetarian family meal for this week’s fakeaway, this simple Slow Cooker Dahl is bursting with flavour.

With a base of lentils and butternut squash, it is nutritious AND affordable.

Not only does this tick the boxes for ‘healthy’ and ‘flavour’, this recipe helps us to reduce our meat intake and keep costs satisfyingly low for this slow cooker fakeaway.

A Slow Cooker Dahl just feels good while you’re eating it, and, like always, the hard work is done hours in advance with these slow cooker recipes!

If you’re in a meat-eating household, this is a perfect recipe if you have vegetarian guests coming round or you simply want a break from chicken, beef or lamb curries for a change.

It’s also an ideal dish to make as part of a larger feast – perhaps a curry night or a hot buffet.

You could also serve this alongside my speedy Palak Paneer curry. Another good veggie curry option in the slow cooker is my Chickpea Curry (AKA Chana Saag).

Why you’ll love this Slow Cooker Dahl recipe

Simple store-cupboard ingredients

Spices are aromatic and satisfying

Delicious results with little effort

About Red Lentil Dahl

Dahl (or ‘dal) is very much part of the culinary DNA of India. The word means ‘split pulse’ (lentils, peas, chickpeas and beans), and while there are many variations and recipes for different types of dahl in its country of origin, the name tends to refer to any lentil based curry.

I love this article in The Better India that goes into detail about the history and origins of the dahl.

Traditionally you would use the process of ‘tarka’ if you’re cooking Tarka Dahl, which you can always try if you have a little extra time.

A ‘tarka’ is the process of frying spices in a hot oil before adding them to a dish. This releases flavours from the spices. You then pour this over your Dahl as the ultimate seasoning.

Slow Cooker Dahl Ingredientsn notes

Onions, garlic and ginger – Fresh or frozen for these ingredients is fine if you prefer them to fresh
Curry paste – Use what you have or whichever one you prefer
Red lentils – These should be the dry type, in a bag
Coconut milk – I use reduced fat but it’s up to you
Butternut squash – Fresh or frozen chunks is totally fine
Vegetable stock – Read notes on the recipe below on quantities
Paneer – Large chunks to serve. If you can’t find this Indian cheese, halloumi would also work well

How to make Slow Cooker Dahl

Put everything into the slow cooker and cook as per the recipe (at the bottom of this post).

2. Heat the oil in a small frying pan and fry off the cubes of paneer until crispy all over. Serve on top of the dhal.

Substitutions

Halloumi – Swap the paneer for this if you prefer it

Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully in the microwave or hob before serving.

In the freezer This recipe freezes well but try to freeze it without the paneer as that doesn’t freeze well. Just wait until it’s totally cold and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating in the microwave or on the hob.

Top tips

Make a ‘tarka’ sauce with spices beforehand for a extra flavour:
Heat up a little oil, add your chosen spices until they become fragrant (try cumin seeds, chilli flakes and fennel seeds) then add them to the dhal when it has finished cooking.. Be careful not to get them too hot or they will burn and taste bitter.

Stock amount:
The amount of stock you need for this recipe varies greatly depending on the ingredients and also how runny you like your dhal. If it looks too thick or dry an hour or two before serving (or even when you go to serve) add an additional 100-200ml of stock and stir well.

I find that sometimes a lot of liquid is released by the butternut squash and other times not so much. That’s why I start with 100ml of stock and then adjust accordingly.

More vegetarian curries…

Slow Cooker

Slow Cooker Chickpea Curry {Chana Saag}

Vegetarian

Halloumi Curry {30 Minute Meal}

Comfort Food

Easy Butternut Squash Curry {Ready in 30 Minutes}

Slow Cooker

Slow Cooker Vegetable Curry {SO Easy!}

FAQs

Can you recommend a slow cooker?

The Morphy Richards Sear & Stew Slow Cooker is my all-time favourite because you can use it for initial browning on the hob and it’s really light. For induction hobs, I recommend the Lakeland Digital 6.5l Slow Cooker instead.

Can I really put everything together at the same time for a vegetarian curry?

Yes! Frying the spices a little beforehand will give that extra depth of flavour, as I’ve already mentioned, but if you’re going for convenience there will still be plenty of flavour in this all-in-one recipe.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Red Lentil Dahl {Slow Cooker Fakeaways}

This Red Lentil Slow Cooker Dahl is a perfect weekend fakeaway. It’s simple, healthy, is packed with flavour and is an ideal vegetarian curry.

Course Main Course

Cuisine Indian

Prep Time 5

Cook Time 6

Total Time 6 5

Servings

Calories 264kcal

Author Sarah Rossi

Ingredients

1 Onion Peeled and chopped
3 Cloves Garlic Or 3 tbsp of frozen/jar
2 tbsp Ginger Fresh or frozen/jar
2 tsp Ground cumin
4 tbsp Curry paste
250 g Red lentils
400 ml Reduced fat coconut milk
400 g Tinned chopped tomatoes
300 g Butternut squash cubes Fresh or frozen
100 ml Vegetable stock See notes

To serve:

2 tsp Sunflower oil
225 g Paneer Cut into large chunks

Metric – Imperial

Instructions

Put everything into the slow cooker and cook on HIGH for 6 hours or LOW for 8-9 hours.

Optional to serve:

Heat the oil in a small frying pan and fry off the cubes of paneer until crispy all over. Serve on top of the dahl.

Notes

Stock notes The amount of stock you need for this recipe varies greatly depending on the ingredients and also how runny you like your dahl.

If it looks too thick or dry an hour or two before serving (or even when you go to serve) add an additional 100-200ml/0.5-1 cup of stock and stir well.

I find that sometimes a lot of liquid is released by the butternut squash and other times not so much. That’s why I start with 100ml of stock and then adjust accordingly.

Nutritional information The info above is without the optional paneer.

Nutrition

The post Red Lentil Dahl {Slow Cooker Fakeaways} appeared first on Taming Twins.

Naan Bread Pizza {15 Minute Recipe}

Sarah Rossi — Thu, 30 Jun 2022 09:30:57 +0000

This is the ultimate homemade cheat pizza! Made with store cupboard ingredients, Naan Bread Pizza is a delicious snack, lunch or midweek dinner that the kids (and adults) will love – ready in 15 minutes flat.

We’re all experimenting a little more these days with easy homemade shortcuts in an effort to maximise flavour and nutrition, while also keeping costs low.

These Naan Bread Pizzas prove just how simple really can be the way forward for taste as well as convenience. As soon as I tried these out there was no turning back.

I kid you not – not much more complicated than sticking a bland, unsatisfying frozen shop-bought one in the oven but WAY better value and just delicious!

Why you’ll love this Naan Bread Pizza recipe

Quick and easy

Almost like eating real pizza!

Amazing value for money

How We came up with this recipe

We’re all total converts to a quick homemade pizza recipe because they’re still super convenient and delicious but they’re also fresh tasting and don’t contain loads of preservatives.

I created this recipe with simplicity in mind, so we tested this with passata, garlic and oregano as the pizza sauce, spread over naan breads with a cheesy topping, plus the extra toppings of your choice (my favourite is pepperoni and red onion).

We knew we were onto a winner when we discovered the prep took about 2 minutes and then they cooked perfectly in the oven in 10 minutes, with that same oozing, golden, cheesy topping that we all love so much in pizza.

If you have the energy you can make a side salad for lunch or add some homemade chips for dinner.

But when time is short and tummies are rumbling, these pizzas are always an easy win.

Naan Bread Pizza Ingredients Notes

Naan breads – These come in all shapes and sizes in the supermarket. Just buy what best suits you as this recipe works with them all. You could even try garlic or flavoured ones for a little variety
For the pizza sauce – You will just need passata, garlic powder and oregano. Low cost and healthy!
Mozzarella – If you buy ready-grated you will save yourself loads of time
Toppings – I use red onion and pepperoni but it’s your choice!

How to Make Naan Bread Pizzas

Turn the oven to 220C/425F. Preheat 2 baking sheets.
Make your sauce by mixing the passata, garlic and oregano. Spread over the naan.
Add the cheese and toppings.
Carefully remove to the hot trays, pop your pizzas on and put them back into oven. Bake for about 10 mins until crispy and golden.

Substitutions

Toppings – You can go for your favourites here, such as ham, peppers, cooked chicken – anything goes

Leftovers

In the fridge In the doubtful event of pizza leftovers, you can keep these in the fridge for up to 3 days and reheat again in the microwave or wrapped in foil in the oven.

In the freezer The pizzas freezes quite well too. Defrost them thoroughly before reheating in the microwave or reheat from frozen in the oven. Covering them with foil will stop them from burning at the edges.

Top tip

Naan breads are quite soft, but if you heat your baking sheets in the oven before adding your pizzas top, this will help to crisp up the bases!

More Quick and Easy Family Favourites…

Under 15 minutes

French Bread Pizza

Beef

Mexican Lasagne {Tortilla Bake}

Under 15 minutes

Veggie Loaded Nachos {10 Minute Meal}

Under 15 minutes

Baked Tortellini ‘Lasagne’ {10 Minute Meal}

FAQs

Is naan bread really a good substitute for pizza dough?

I can only urge you to try it and see what you think. We’re going for easy shortcut, delicious taste, and it definitely ticks those boxes – and it is honestly such a good alternative!

There’s also French Bread Pizzas, Pizza Bagels, Puff Pastry Pizza or pittas to try if you like too.

How do I get really crispy pizza bases?

You can cook your naan naked for 5 minutes before adding the topping if you want really crispy bases.

I do sometimes do this, but on the return to the oven with the toppings you need to watch carefully that the edges of the ‘pizzas’ don’t burn as they can get over cooked.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Naan Bread Pizza

A quick and easy prep followed by 10 minutes in the oven, you'll be turning to this delicious cheat's homemade Naan Bread Pizza recipe time and time again.

Course Lunch, Main Course, Snack

Cuisine Family Food

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 676kcal

Author Sarah Rossi

Ingredients

4 Naan bread
250 g Passata
1 tsp Garlic granules
1 tsp Dried oregano
200 g Grated mozzarella

Topping:

1 Red onion
60 g Pepperoni

Metric – Imperial

Instructions

Turn oven to 220C/425F. Preheat 2 baking sheets.
Mix the passata, garlic and oregano. Spread over the naan. Add the cheese and toppings.
Carefully remove to the hot trays, pop your pizzas on and put them back into oven. Bake for about 10 mins until crispy and golden.

Notes

Toppings: You can go for your favourites here, such as pepperoni, onion, ham, peppers, cooked chicken – anything goes

Mozzarella: If you buy ready-grated you will save yourself loads of time

Naan breads: These come in all shapes and sizes in the supermarket. Just buy what best suits you as this recipe works with them all. You could even try garlic or flavoured ones for a little variety

To crisp up: Naan breads are quite soft, but if you heat your baking sheets in the oven before adding your pizzas top, this will help to crisp up the bases! You can also cook your naan naked for 5 minutes before adding the topping if you want really crispy bases. Be careful to watch them to make sure the edges don’t burn

To freeze: The pizzas freezes quite well. Defrost them thoroughly before reheating in the microwave or reheat from frozen in the oven. Covering them with foil will stop them from burning at the edges

Serve with: Chips and salad

Nutrition

The post Naan Bread Pizza {15 Minute Recipe} appeared first on Taming Twins.

Slow Cooker Chicken Fajitas

Sarah Rossi — Tue, 26 Jul 2022 09:30:15 +0000

We all love them, but did you know you can cook them in a slow cooker? I give you.. Slow Cooker Chicken Fajitas. A classic dinner recipe that’s packed with flavour.

Just when you thought fajitas couldn’t get any easier, here is my version of Slow Cooker Chicken Fajitas.

All the usual flavours but even better. Why? You can stick all the ingredients in during the day, ready to serve up at dinner time without any effort at all.

Plus, the ingredients finish up succulent, moist and marinated, and it’s a healthy meal, making this the ultimate midweek dinner.

I love how budget-friendly slow cooker chicken recipes are too, while tasting like there is so much more going on.

You can dress this dish up, serving up with lots of little side dishes for a Mexican-style feast when guests come round, or keeping it simple with rice or wraps when it’s a normal family meal time.

I would love to know how you’ve got on if you try this recipe. Please leave a comment or chat to me over on my social channels – Instagram, Facebook or Tik Tok – to let me know!

You’ll love this recipe because:

All the flavour without the effort

Healthy and satisfying

Can keep side dishes simple or all-out impressive

FAQs about this Slow Cooker Chicken Fajitas Recipe

What should I serve with this dish?

You can serve this with Mexican-flavoured rice or salad, tortilla wraps, guacamole, salsa and sour cream (or plain yoghurt) for a filling feast.

Is this an authentic Mexican recipe?

Interestingly, “fajitas” is actually a TexMex recipe. This is my slow cooker take on my favourite fajitas I’ve eaten in restaurants here and also in Mexico. If you’d like to learn about more authentic Tex Mex fajitas you can read about them (along with a recipe) at MuyBuenoKitchen.

Can I prepare the ingredients the night before?

Yes! I love this hack when I know a day is coming up that doesn’t have a window for cooking or even prep. I put all of the ingredients in the slow cooker pan, then refrigerate overnight. In the morning, I just have to pop it into the slow cooker and switch on.

Can I freeze the leftovers?

Yes – if you don’t eat it all, freeze the rest for another day (or make double on purpose for this very reason). Or you can reheat the leftovers for lunch the following day.

Do I really not need to add any liquid?

Nope! Enough liquid will come out of the chicken and onions to cook them. (In fact you will probably want to drain some off, see the notes on the recipe.)

Is this spicy?

I’d say medium spice if you use Mild Chilli powder. You could adjust the chilli powder heat and amount to your taste.

Can I make this a vegetarian dish?

If you’re looking for vegetarian fajitas instead, try this recipe: Halloumi Fajitas. It’s honestly sooo good!

Can you recommend a good slow cooker?

My favourite is the Morphy Richards Sear & Stew Slow Cooker, which can be used on the hob too. The best I find for induction hobs is the Lakeland Digital 6.5l Slow Cooker.

Fancy more Slow Cooker recipes?

Lamb Orzo Stew with Feta – Tasty Med flavours

Honey Barbecue Pulled Chicken – Smoky summer flavours

Feta and Tomato Pasta – Light, simple, delicious

Hope you enjoy this recipe as much as we do.

I’d love to know how you got on and what you thought of it if you make this Slow Cooker Chicken Fajitas recipe. Please rate the recipe using the by the recipe. Also, if you’d like to show me a photo by tagging me on Instagram (@tamingtwins) I LOVE to see your creations.

Slow Cooker Chicken Fajitas

Chicken Fajitas cooked slowly allows the flavours to marinate and the meat to become juicy and tender, making it an ideal slow cooker meal.

Course Main Course

Cuisine Family Food, Mexican

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Calories 250kcal

Author Sarah Rossi

Ingredients

650 g Chicken breast
1 Red pepper (capsicum) Deseeded and cut into wedges
1 Yellow pepper (capsicum) Deseeded and cut into wedges
1 Green pepper (capsicum) Deseeded and cut into wedges
2 Large Onions Peeled and cut into wedges
2 tsp Oil

For the fajitas seasoning {or use 4 tbsp of ready-made fajita seasoning):

1 tsp Chilli powder
1 tsp Ground cumin
2 tsp Paprika
1/4 tsp Cayenne pepper
1/2 tsp Garlic powder
1 tsp Sea salt
1 tsp Ground black pepper

Metric - Imperial

Instructions

Put everything in to the slow cooker and cook on HIGH for 3 hours or LOW for 5-6 hours.
Check the chicken is cooked through before serving. Slice and add back to the peppers.
NOTE: You may want to drain off some of the liquid as it can have quite a strong taste from the seasoning and make the chicken too wet.
OPTION: If you DO NOT want very soft peppers, and prefer them with a little texture, add them 30 minutes before the end of the cooking time, rather than at the start of cooking.
NOTE: Chicken breasts vary in size and shape which will impact the cooking time. As always, check that they are cooked through before serving.

Notes

Peppers: The type of peppers used are bell peppers

Nutrition

The post Slow Cooker Chicken Fajitas appeared first on Taming Twins.

Bubble and Squeak {British Classic}

Sarah Rossi — Tue, 01 Nov 2022 10:30:00 +0000

We love our British foodie traditions, especially when they transform leftovers into something even more delicious. Hello Bubble and Squeak! It’s delicious and money saving too.

If you want to know once and for all how to make Bubble and Squeak, here is a simple recipe of the ultimate English comfort food.

There is nothing better than throwing cooked leftover Sunday lunch ingredients together and tucking into them again during the week.

While Bubble and Squeak is traditionally made out of leftovers, I am going to show you how to make Bubble and Squeak from scratch in case you want to (and need a delicious vegetarian family meal recipe).

I am also going to show you how this dish can actually be made in the oven or under the grill too, which I like to do for a couple of reasons.

One, you don’t have to stand over it and worry about it burning. Two, you can add cheese for an extra crunchy, delicious topping!

Why you’ll love this Bubble and Squeak recipe

Low cost and perfect for leftovers

Comforting and pack with vegetables

Just so delicious!

About Bubble and Squeak

Bubble and Squeak dates back to the 18th century in England and is probably the most famous dish for being made out of leftovers. It started out with cooked beef in its ingredients, but during Second World War rationing it became more common to just have the mashed vegetables.

It is along the similar lines of Colcannon or Champ, both Irish dishes that are similar but aren’t a crusted mash up of leftovers, rather more creamed mashed potato.

Then there’s Rumbledethumps, a Scottish traditional dish that’s also named after the apparent sounds the ingredients make in the pan as they fry!

I’m going to show you two versions of how to make Bubble and Squeak – one from scratch so you know what can go into it, or if you just fancy having it any time of the week, and also what to do if you are using leftovers.

Bubble and Squeak Ingredients notes

Potatoes – Any type work here
Savoy cabbage – Or other white cabbage if you prefer
Carrots – Frozen work well here too
Butter – I like salted or using up homemade butter from the freezer
Sunflower oil – Or vegetable oil
Cheese – I like a strong cheddar here
OR
Use Sunday roast leftovers!

How to make Bubble and Squeak

Add all of your cooked vegetables OR leftovers to a bowl and mash together with butter and salt and pepper.

2. Place in a grill-proof dish and sprinkle the cheese on top. Pop under the grill OR oven bake (instructions and timings below).

Substitutions

Anything goes with Bubble and Squeak – any leftovers of cooked meat or any vegetables, just throw it all in. The concoction makes for delicious results.

Leftovers

In the freezer It’s best to freeze this before you’ve baked it (also a great way to save leftovers for another time). That way you are following food safety guidelines of not reheating twice.

Just defrost and then bake as normal.

Top tip

Bubble and Squeak is very flexible with measurements!

Because the traditional method is to throw all leftovers in together to avoid waste, knowing that the already cooked flavours come together and are delicious in whatever form, it’s a very forgiving dish.

There’s no need to stick to particular amounts and weights here – just guess or chuck it all in!

More classic British Recipes…

Breakfast

Full English Breakfast {Easy Recipe!}

Cheap Eats

Corned Beef Hash {Super Easy Recipe!}

Desserts

Apple Crumble {Classic Easy Recipe}

Side Dishes

Yorkshire Puddings {Foolproof Recipe!}

FAQs

Why is it called Bubble and Squeak?

It’s said to be as simple as being named after how it sounds in the pan while it’s cooking! If you like delicious funny-name British classics, try out my foolproof recipe for Toad in the Hole!

What can I serve with Bubble and Squeak?

This is traditionally eaten on its own as you can add meat in with the recipe, however it does also make a fantastic side dish if there’s not quite enough.

You could add baked beans, some people like it with a fried egg on top, and any kind of extra meat or fish would work well too. If have any gravy and Yorkshire Puddings left (doubtful) from your roast, you could serve it with these.

What if my Bubble and Squeak falls apart?

Honestly, the finished texture depends a lot on the amount of liquid in the vegetables you use and if they were leftovers or not. But remember, this is supposed to be very casual and it will still taste delicious!

Is Bubble and Squeak made in a frying pan?

Yes, it usually is. I like to make it like this though because you don’t have to stand over it and worry about it burning. Also, you can add cheese for an extra delicious topping.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Bubble and Squeak

It’s one of our beloved and unassuming yet totally delicious traditional dishes. It’s also got the most wonderful eccentric name. Here’s how to make Bubble and Squeak.

Course Main Course

Cuisine Family Food

Servings

Calories 406kcal

Author Sarah Rossi

Ingredients

1 kg Potatoes Peeled and cut into 4cm cubes
1/2 Savoy cabbage Thinly sliced
400 g Carrots Peeled and sliced
50 g Butter
Salt and pepper
1 tbsp Sunflower oil
50 g Cheese

Metric – Imperial

Instructions

OPTION 1:

Put a large saucepan of salted water on to boil and cook the potatoes for 10 minutes. Add the carrots and cabbage and cook for a further 5 minutes.
Preheat the GRILL to medium.
When the potatoes and the vegetables are cooked through (check by prodding a potato with a knife), drain well and return to the saucepan.
Then put the saucepan with the vegetables in (with no water in) back onto the hob heat for 1 minute. (This just allows the water to be removed from the potatoes so they aren't watery when we mash them.)
Mash everything well with the butter and salt and pepper.
Use the oil to grease a grill proof dish or tin and pile the mash in. Sprinkle on the cheese and put under the grill until golden (about 3-5 minutes).

OPTION 2 (if you're using leftovers):

Preheat the oven to 200C/400F.
Take all of your cooked, cold potatoes and vegetables and mash well together with butter and salt and pepper. Sprinkle with cheese.
Put into the preheated oven and bake for about 30 minutes until hot through (check the middle is hot inside).

Notes

Leftover measurements You can guess approximate amounts of weights here.

Nutritional info This is approximate for the version cooking this from fresh not using leftovers.

Nutrition

The post Bubble and Squeak {British Classic} appeared first on Taming Twins.