I really hope you can join me on Monday and Thursday, Sat and Sun at 10am where I will be offering free workshops on IGTV live. Follow me on my Instagram page and at 10am, you will see Live at the top of the page! Press that link.

The Cook Together sessions are not just suitable for children to do with parents, but anyone who can cook independently and wants to learn to cook something new or maybe just cook with someone. The recipes are simple and can be adapted easily to suit whats in your kitchen cupboard. I don’t teach haute cuisine, but I do teach cookery skills and I hope that this is something that will continue the ethos of Ruth’s Little Kitchen in these uncertain times. After teaching in the classroom, I was commisioned and led work with the largest exam board on skills videos. I am passionate about sharing knowledge and bring people together.

Teach. Cook. Share. Eat

It won’t be perfect, but I will improve so join me for the next however long….

I will post the ingredients online, but I encourage you to adapt them to what you have or even half the recipe!

If I am teaching and being busy I feel I am helping others and this also helps my mental health.

Mushroom and Panner Curry from @foodfeast, thank you Jamie and Bryony

 

 

Mushroom and Paneer Curry

  • 450 g paneer cheese cut into bite size pieces,

  • 450 g mushrooms sliced

  • 1 medium aubergine- finely diced- our addition

  • 2 onions finely slice d

  • 2 cloves garlic Roughly chopped

  • 400 g tin of tomatoes

  • 450 ml water

  • ½ ready prepared chilli/1 red chilli roughly chopped

  • 4 whole cloves

  • ½ cardamom powder/3 cardamon pods remove the seeds from pods and discard the pod

  • 2 star anise

  • 2 bay leaves – I did not have

  • 1/2 tsp ground cinnamon

  • 2 tsp cumin seeds

  • 1 tsp fennel seeds

  • 1 tsp ground coriander

  • 1 tbsp fenugreek leaves 1 tsp ground fenugreek to replace (optional) – I did not have

  • 1 heaped tsp garam masala

  • 1 heaped tbsp. full fat yoghurt

  • freshly chopped coriander to serve

 

Method

1) Toast the cumin, cardamon and fennel seeds with the star anise on a low heat in a pan until you can start to smell the aromas.

2) Add the rest of the spices with about a tablespoon of oil and simmer for another minute.

3) Add half the chopped onion and coat in the spices. Turn up to a medium heat and sweat the onion until it becomes soft.  Add the garlic and chilli. Cook until everything is soft and starts to colour.

4) Mix in the tomatoes and water, bring to a boil and then simmer for 10 minutes. (if using fenugreek leaves add them in now).

5) After take out of the pan and slightly wipe clean or you can blitz into a smooth paste using a hand blender or food processor.

6) Add another tablespoon of oil, turn to a high heat.  the remaining sliced onion, mushrooms and aubergines until soft. Add the paneer to get a little colour.

7) Return the sauce to the pan, bring to a boil, and simmer for another 10 minutes.

8) Stir in the yogurt and garam masala before serving.

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