I find curry dishes so easy and diverse. I bought this Spicy Italian Sausages to cook them with cabbage. You might already know how crazy we are about curry so my daughter made me change my mind and transformed them into a curry dish, again. I know but it’s never too much curry for us🙂
I knew I would have to use the mild version of the sausages for curry but my hubby added it also some more hot pickled red peppers.
How can he do that is a mystery to me🙂
What I used:
- 1 head cauliflower
- 4 spicy Italian sausages ( 450 g )
- 1/2 package curry paste (Kitchens of India)
- 1/2 package spaghetti
- 5o ml cream
- 1 teaspoon dry dill
- salt and black pepper
- 1 teaspoon mustard powder
- 1/2 teaspoon garlic powder
- chicken broth – home made if you have
- 1/2 (350 ml) bottle of strained tomato paste
How you do it:
In a skillet add the chicken broth and let it simmer for 2-3 minutes. Take the sausages one by one and remove small amounts ( balls ) with your hand and let them fall into the skillet.
Wash and break the cauliflower in small florets. Put them in a food processor and bring them to the size of a green pea ( approximately )
Prepare the sauce:
Add the chicken broth and curry pasta, tomato sauce and cream into a small bowl and mix well.
Add the cauliflower and the sauce to the meat and let it simmer for about 20-30 min on medium low heat.
Now it’s time to put the spaghetti to boil in a large pot of salty water following the package instructions. Drain the spaghetti and add the cauliflower sausage mixture to the pot and give it a gentle stir. Season with more dill if needed and let it cook for about 5 minute so all fragrances combine.
Bon Appetite !
Lemon chicken breast: in the oven it’s a very easy dish and delicious. And it makes my mouth water just looking at it. Its taste? Even better.
But if you have it accompanied by mashed potatoes its just …Heavenly. Or maybe I was just hungry. LOL
French Crepes or how we would say back home: CLATITE.
A very quick version without milk ( just because I forgot I ran out )
This version of crepes you could also use it as a wrap. There is no sugar added and no particular flavor.
I don’t know about you, but I could have a wrap for breakfast, one for lunch and one for dinner. No problem at all. I don’t want to seem paranoid but I just don’t like the list of ingredients from the store wraps. Do I still buy them ? Of course! Sometimes there is not enough time to make them.
I will get starting as the people around me are already wandering what should they eat for breakfast.
- 2 cups all purpose flour
- 2 cups of milk ( I used water; I forgot I ran out of milk )
- 1/2 cup of water ( you can also use carbonated spring water )
- 1 large egg
- 1 pinch of salt
- 2 tbsp olive oil
Sift the flour and salt into a large bowl. Make an indentation and add the egg. milk, water and oil and beat to a smooth , bubbly batter. The composition should have the consistency of a sour cream.
Lightly grease a non stick crepes pan over the medium heat. Pour in enough batter just to cover the skillet,swirling to cover in a fairly thin, even layer. Cook until the underside is golden and turn with a spatula or palette and cook on the other side until golden brown spots are showing.
Repeat the process until you use all the batter.
I made a total of nine crepes.
For the filling I used peanut butter and apple jelly.
Sunday’ lunch: turmeric oven roasted potatoes and chicken thighs accompanied by red beets🙂 and pork sausages.
It seems that everyone enjoyed their food. LOL
Sunday morning breakfast.
I just love veggies. Especially roasted in the oven. I could say this is my favorite way of eating veggies. They’re easy to make and delicious.
This time I used: cauliflower, broccoli, red onion and baby tomatoes. I roasted the broccoli red onion and tomatoes on one tray and curry cauliflower on a second tray.
Mixed them together or eat them individual. Yummy !