Avocado, Nuts and Sweet Chilli

Quick easy yummy lunch, my take on a buddha bowl!  

Sliced up avocado, ground up nuts and seeds, dried fruit, coconut slices and lemon chunks. Served with rice and wheat. With drizzled sweet chilli sauce over the top! 

Use all your favourite nuts, I had walnuts peanuts and cashew nuts to hand. Chia and pumpkin seeds! 

Click here for perfect rice! 

Perfect Rice Every Time!

Rice, thing I love about this way of cooking rice is you can cover and leave it for ages! Allowing time to getting the rest of the meal ready. Think I've offen left it about half an hour at least, or served it within minutes!

About a cup full per person, (half for not that hungry.) I use basmati rice, pour in the rice first into your pan (some people like to rince it first.) Then pour in cold water. I use my thumb, pointed down and resting on the top of the rice. I then fill with cold water till it reaches the first bend line on my thumb! 

Pop on the hob and bring to the boil, keep on a rolling boil (keep a close eye as may bubble over) until all the top water has gone. Leaving holes in the top of rice. 

Now, if everything else is ready and you want to serve it soon, turn down the heat and heat on low for about 5-10 minutes. Keeping a close eye, as it's quick to burn! 

The best way at the point of the holes fourming is to turn off the heat and cover with a teatowel and then lid. Move to one side and get on with the rest of dinner. (Give it at least 10mins, don't check on it often as the steam will be lost.) You can leave it like this for ages, I've left it for at least half an hour and it was still perfect and warm! (Make sure you don't put down the hot pan on something it could damage!)

Yummy perfect rice, every time! (I will add photos when I next cook it!)

Butternut Squash and Chilli

This was a last minute thrown together meal, it was yummy though.

Ingredients;

1x butternut squash 

Hand full of mushrooms

Half a leek

1x red onion

1x tin tomatoes 

Large splash of white wine

About 200g of soya cream

Hand full of cashew nuts

3 walnuts smashed up

Small hand full of seeds, mostly sunflower and sesame

Thyme, pepper and chilli. 

Boil up the butternut in large chunks till soft. 

Boil up the rice (for the best rice ever, pour in your rice to the pan, then add cold water. Put the top of your thumb on top of the rice and fill with water until the water level is level with the first bend of your thumb. Then cook/boil the rice until holes apear. Take off the heat, put a teatowel over it, you can weigh it down with a plate or lid. Put to one side till your ready.)

Mix all your spices (I used about two teaspoons of mild chilli and I think it needed a little more.) 

Smash up the nuts and mix in the herbs and seeds. (I kept the cashew nuts whole though.) 

Once the mushrooms and onions have started to brown add in the smashed up herbs, nuts and seeds.

Add in the cashew nuts and fry. 

This is about perfect for the rice to be removed from the high heat. 

Set to one side, put a teatowel over the top. 

Add the wine, tomatoes and soya cream (I added 1 tin full of water, after tipping in the tomatoes.) 

Mix in the butternut, bring to a gentle boil. Check your rice, if still really damp give it a little longer but it should be perfect. 

Enjoy. X