Beef and tomato bake

Cook Once Eat Twice: Beef and Tomato Bake

Beef and tomato bake

I’m trying really hard at the moment to plan meals that are suitable for the two children as well as for me and my husband to eat later.   This beef and tomato bake is one of the successes, which is  largely thanks to a generous amount of streaky bacon which just gives it so much flavour.

It’s a real comfort food meal.   The type of meal that warms you up and you just can’t help going back for seconds.  Luckily, it lasted a couple of days and was just as tasty reheated in the microwave as was  when it first came out of the oven.

In fact, this beef and tomato bake was an ideal meal for my Cook Once Eat Twice challenge.   I ate a little bit of it with the children when they had their tea, I had another helping with my husband later in the evening and there was even some left over to eat the next day.  Perfect.

Because I’d made dinner earlier in the day and didn’t need to do anything in the evening we had so much more time to relax and even though my husband is not a big fan of minced meat, he actually liked this too.   It must be the bacon!

I admit it’s not the prettiest of meals.   I took so many pictures but there were only a couple I was happy with.   It’s hard to make a one-pot dish look attractive sometimes.   Just trust me, it is far tastier than it looks.

This Beef and Tomato Bake is my entry for this month’s Cook Once Eat Twice challenge.   If you’d like to know more about the challenge and to link up then you can find out more here.

Cook Once Eat Twice: Beef and Tomato Bake

Yield: Serves 4


  • 8 rashers of streaky bacon, chopped
  • 1 red pepper, diced
  • 1 onion, sliced
  • 1 clove of garlic, crushed
  • 500g beef mince
  • 200g basmati rice
  • 6 tomatoes, chopped
  • 1 tbsp tomato puree
  • 1 beef stock cube, dissolved in 300ml water
  • 1 tsp dried basil
  • Pinch of black pepper


  1. Heat a little oil in an ovenproof casserole dish and fry the bacon, pepper, onion and garlic just until they begin to brown a little.
  2. Add the mince. Keep breaking it up with a wooden spoon and cook until is is browned.
  3. Stir in the rice and cook for just 30 seconds then add the rest of the ingredients. Bring to the boil.
  4. Put a lid on the casserole dish and put it in the oven at 180c for 20-25 minutes
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I am linking to Fiesta Friday and this is my Recipe of the Week at A Mummy Too.  I’m also linking to Tasty Tuesday at Honest Mum and Cook Blog Share at Hijacked by Twins.

Cook Once Eat TwiceRecipe of the weekTasty Tuesdays







Purple sauce in a BLT sandwich

Review: Purple Sauce and a BLT

Premier Inn Purple Sauce and a BLT

I love a good bacon, lettuce and tomato sandwich and so when I was sent a special bottle or the Premier Inn’s Purple Sauce I was only too happy to have an excuse to make one.   In fact two as I’ve eaten bacon sandwiches for lunch twice this week now!

Purple Sauce has been created specially for the Premier Inn by chef Ed Baines and is a great sauce to add a bit of extra flavour to a cooked breakfast.   As I’ve found out, it goes really well with bacon and I’m sure it would be lovely with sausages too, although I haven’t had time to try that combination just yet!

I’d say the nearest thing to purple sauce is brown sauce but purple sauce is fruitier and less harsh tasting.   It’s got a blackberry base flavoured with cider vinegar, chillies, garlic, smoked salt and cumin.

You can try purple sauce at the Premier Inn but it’s only available for 6 months.   Alternatively you can try and win some on the Premier Inn website but the competition ends soon, on 6 September.   Finally, if you are really desperate there is a large bottle in my fridge although at the rate I’m getting through bacon sandwiches, I can’t promise you it’ll be there for long!

I used my purple sauce to make a BLT and if you’d like to see how I make the perfect BLT (Bacon, lettuce and tomato sandwich), then have a look below.

Premier Inn Purple Sauce on a Bacon SandwichPurple Sauce and a BLT

BLT - Bacon, Lettuce and Tomato Sandwich

Yield: 1 Serving


  • 2-3 slices of bacon
  • 2 slices of bread
  • Butter
  • Purple sauce or an alternative if you can't get hold of it
  • 1 tomato, sliced
  • Iceberg lettuce
  • Mayonnaise


  1. Put the bacon in a frying pan with a little oil to cook.
  2. Spread the butter on both slices of bread
  3. Put the bacon on one slice of bread.
  4. Splatter with purple sauce
  5. Put the tomato on top
  6. Put the lettuce on the tomato
  7. Put mayonnaise on the other slice of bread
  8. Put the sandwich together and enjoy while the bacon is still warm.
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Disclosure: I received a complementary bottle of Purple Sauce but the opinions are my own.

New Food Blogging Event: Cook Once Eat Twice

Cook Once Eat Twice

Recently I’ve been finding my evenings getting increasingly shorter.  By the time the children have gone to bed and I’ve made dinner for me and my husband, there’s almost no time to do anything else.

I’m being forced to accept that something has got to change about the way I organise my cooking.   As my husband doesn’t get back from work until 7 o’clock then us all eating together just isn’t an option.

I need more ideas for delicious recipes that can be made earlier in the day for the children but that will be just as tasty for me and my husband later on, and even the next day too.

These might be meals that are just as delicious cold as hot or recipes that reheat easily in the microwave.   Whatever gives you more time so you can cook once and eat twice (or more) is what I’m looking for.

Cook Once Eat Twice will be a monthly event and I’d love you to join in and help me find inspiration too!

Cook Once Eat Twice

To take part:

  • Include a link in your post to Searching for Spice and include the badge.  Add your link to the linky below.
  • Tweet @Corinthecook using the hashtag #CookOnceEatTwice and I will retweet.
  • Include the source of any recipe if applicable and use your own photos.
  • I will pin all entries onto the Cook Once Eat Twice Pinterest board.
  • It’s acceptable to link up old posts but please update them with the link and the badge so they fit the rules of the challenge.
  • Feel free to link up to other blogging events as well, as long as it is within their rules.
  • The closing date is the 28th of the month and the roundup will be posted soon afterwards
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Caribbean Three Bean Salad

Caribbean Three Bean Salad

Caribbean Three bean salad

This week I’ve been cooking up all things Caribbean as it’s Caribbean Food Week and I’ve discovered the perfect easy side dish in this easy Caribbean Three Bean Salad.

The beauty of a bean salad is that is more substantial than many salads and so can fill you up as well as still being very healthy.   As well as the beans, this salad is packed full of fresh coriander and peppers and the garlicy lime and olive oil dressing is perfect for it.

I added a chopped chilli  but kept it on the side as Master Spice loves bean salads but isn’t so keen on raw chillies!   Well, to be honest, he wasn’t keen on the onions and coriander either but don’t let that put you off.   He’s only 1.

I served this Caribbean three bean salad as a side dish but I could easily have eaten the whole dishful as a mainmeal.   I served it alongside some slow roasted pork that had been marinated and coated in Grace Foods Jerk bbq sauce.   It was simple but made a really tasty meal.

Caribbean Three Bean saladThe recipe for this Caribbean three bean salad is an adaptation of the recipe which was on the tin of mixed beans I used (Dunn’s River Peas & Beans).  It contains a mixture of red kidney beans,  blackeye beans and gungo peas but you could use any tin of mixed beans if you don’t have/can’t find this brand. You could even make it with just one type of bean, it wouldn’t be exactly the same but it would still taste as good.

If you’d like to see what else I’ve been making for Caribbean Food Week then have a look at this Chicken and Callaloo curry.  Some of the Caribbean recipes I’ve made in the past include Escovitch Trout and Ackee Stir Fry.   I have a tin of ackee at home at the moment and am hoping to make ackee and saltfish soon.   I won’t manage it this week but hopefully it won’t be too long in the pipeline.   Whatever happens, I will definitely be making this Caribbean three bean salad again!

Caribbean Three Bean Salad

Yield: Serves 2-4 as a side dish

Caribbean Three Bean Salad


  • 400g tin Dunn's River Peas and Beans, rinsed and drained (any can of mixed beans could be substituted
  • 1/2 red pepper, diced
  • 1/2 red onion, diced
  • 1 tomato, diced
  • Large handful of coriander (cilantro), chopped
  • For the dressing
  • Juice of a lime
  • 2 tbsp extra virgin olive oil
  • 1 clove of garlic, crushed
  • 1 chilli pepper, finely sliced


  1. Prepare all the salad vegetables and put them in a bowl with the beans.
  2. Mix up the ingredients for the dressing and pour over the beans.
  3. Keep refrigerated until ready to eat.
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I am linking this to Cook Blog Share run by Hijacked by Twins and hosted this week by Sneaky Veg and also to Foodie Friday at Fairy Burger.

Foodie Fridays

Caribbean Chicken and Callaloo curry

Chicken and Callaloo Curry

Chicken and Callaloo Curry

Caribbean food week in the UK runs from 24-31 August and what better way to join in at home than to make this easy Caribbean chicken and callaloo curry.  It’s packed with healthy vegetables and tender chicken in a spicy coconut milk based sauce.  If you’re new to Caribbean food then it’s a great recipe to start with.

The inspiration for this chicken and callaloo curry came after I was sent a hamper of Caribbean products from Grace Foods UK, the UK’s leading Caribbean food supplier.   I haven’t cooked much Caribbean food Grace Foods Hamperbefore, except this ackee recipe, so I’m not an expert on it at all. Nevertheless,  I do love Caribbean flavours so I was excited to start cooking.  As I love curries and spicy stews,  I immediately wanted to make a Caribbean inspired curry using the Caribbean curry powder, coconut milk and callaloo.  I’d say it’s Caribbean-inspired rather than authentic as I didn’t thoroughly research Caribbean curries before making it.   Even so, despite my limited Caribbean food knowledge , it definitely tasted of the Caribbean to me.

If you’ve never had callaloo before then the nearest vegetable to compare it with is spinach and if you can’t find callaloo then you can easily use spinach, either fresh or frozen, as a replacement.   It was the first time I’d used callaloo and it went really nicely in the curry.  I also used aubergine as I had one that needed to be used up but you could substitute it for other vegetables.   Sweet potato would be lovely.    If you wanted a hotter curry you could add extra chilli peppers too.  I just added one but  of course, it’s up to you.

I’m hoping to share another Caribbean recipe later this week but if you feel inspired to cook some Caribbean food then Asda, Morrisons, Sainsbury’s and Tesco are all running promotions on Caribbean food products at the moment.

Caribbean chicken and callaloo curry

Chicken and Callaloo Curry

Yield: 4 Servings

Chicken and Callaloo Curry


    Marinade Ingredients
  • Juice of 1 lemon
  • 2 tbsp olive oil
  • 2 tsp Jamaican curry powder
  • 500g chicken thigh meat, diced into large pieces
  • Ingredients for the Curry
  • 1 onion, chopped
  • Thumb-sized piece of ginger, finely chopped
  • 1 chilli, finely sliced
  • 2 cloves garlic, crushed
  • 2 tsp curry powder
  • 3 tomatoes, diced
  • 1 aubergine, diced
  • 400ml tin coconut milk
  • 280g tin callaloo, drained
  • To Serve
  • Coriander (cilantro), chopped (optional)


  1. Prepare the marinade at least an hour in advance. Coat the chicken well and leave in the fridge until ready to serve.
  2. Heat a little oil in a saucepan. Add the onions, ginger, chilli pepper and garlic. Cook gently for about 5 minutes until softened
  3. Stir in the extra curry powder and cook for another couple of minutes then add the tomatoes, aubergine and coconut milk. Bring to the boil then simmer gently for 30 minutes.
  4. Add the callaloo and cook for another 5 minutes.
  5. Serve with rice
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I am linking this to Tasty Tuesdays at Honest Mum.

Tasty Tuesdays

Disclosure: I received a complimentary hamper of Caribbean foods to use in creating this recipe  but the recipe and opinions are my own.

kidney bean and mozzarella stuffed marrow

Kidney Bean and Mozzarella Stuffed Marrow

Kidney Bean and Mozzarella stuffed marrow

This month the theme for Recipe Redux is ‘Back to the Dinner Table’, meaning a dish that the whole family can enjoy together, the type of dish that can get you back into routine after the summer holidays.   Well, we still have a couple of weeks to go until it’s back to school here but I’m getting into practice early with this healthy stuffed marrow recipe.

This summer I’ve been doing a lot of vegetable picking with the children and this marrow is one that we picked ourselves at our local pick-your-own farm.  I never thought I would say this but I really love stuffed marrow.   I only ate it for the first time last summer when I made Spanish Rice Stuffed Marrow but now it’s probably my favourite stuffed vegetable.   I love how the tastes of the filling soak into the marrow.   It doesn’t have much flavour in itself so the stuffing becomes all important.

I decided on a vaguely Italian flavoured stuffing with tomatoes, basil, mozzarella and parmesan. Of course there was the obligatory chilli pepper to add a little heat as well as beans to make it into a more substantial and balanced meal.

Although it’s a very easy recipe to make, it can take a while to prepare as the marrow needs to be roasted first and can take up to an hour depending on how big it is.  Even so, you can make the filling and roast the marrow earlier in the day before stuffing it and baking it again before serving.

It makes a great family meal that can serve up to 6 people but if you don’t want to eat it all at once it keeps for a couple of days in the fridge or can be frozen too.

Kidney Bean and Mozzarella stuffed marrow


Kidney Bean and Mozzarella Stuffed Marrow

Yield: 6 servings

Kidney Bean and Mozzarella Stuffed Marrow

A healthy family meal


  • 1 marrow (overgrown Zucchini)
  • 1 yellow pepper, diced
  • 2 cloves garlic, finely sliced
  • 1 red chilli pepper, sliced
  • 400g tin kidney beans, drained and rinsed
  • 400g tin chopped tomatoes
  • 1 tsp dried basil (or use more fresh basil)
  • 1 ball mozzarella
  • A little grated parmesan


  1. Sliced the marrow in half lengthwise and scrape out the seeds with a spoon.
  2. Drizzle the insides of the marrow with a little olive oil and then roast in a pre-heated oven at 180C for 45-60 minutes. The marrow should be soft when it comes out.
  3. Prepare the filling by cooking the pepper in a little oil until soft then add the garlic and chilli pepper. Cook for a couple more minutes then add the kidney beans and the tinned tomatoes. Bring to the boil then simmer for 10 minutes.
  4. Roughly chop the mozzarella and put it inside the marrow. Then fill the marrow with the tomato and kidney bean mixture. Top with a little parmesan.
  5. Bake in the oven for another 30 minutes.
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Turkey pirate ship tacos

Pirate Ship Turkey Tacos

Pirate ship turkey tacos

There was a time when dinner meant dinner.   Just good food to eat.   Nowadays dinner can mean a whole new level of creativity.  Especially when I want the little spices to eat a balanced meal.

These turkey pirate boat tacos turned out to be exactly what I needed after a pirate themed playdate.  Just adding a little pirate flag on the top of each taco turned a simple meal of turkey tacos into a fun pirate themed dinner.

I have to admit that I do eat chicken more often than I eat turkey, but turkey is a really versatile meat too and it’s a shame that often it gets forgotten about.   It’s a healthy low-fat meat and is perfect for marinating.   I was making these tacos for the children so the marinade I used didn’t contain a lot of heat but was still really tasty.   You could easily add a little more cayenne pepper if you wanted to make a more fiery turkey taco.

As these turkey tacos are very quick to cook, it’s a great meal to make when you don’t have much time.   I prepared all the vegetables earlier in the day when I mixed up the marinade so when it came to dinner time I needed less than 10 minutes to get everything cooked and on the table.

The recipe I’ve created is my entry into the #TurkeyTractorChallenge competition to create a delicious and innovative recipe using quality British turkey.   The competition is being run by British Turkey and Red Tractor and the theme for the competition is ‘Pirates’.

The turkey meat I used contained the Red Tractor logo which assures that the product has been produced to the highest food standards .   The Red Tractor logo can also be found on a range of dairy products, fruit and vegetables as well as crop based foods and drinks e.g flour and beer.   As well as the turkey in these tacos, the onions, peppers and garlic are also Red Tractor assured.

pirate boat turkey tacos


Turkey Pirate Ship Tacos

Yield: 4 servings

Turkey Pirate Ship Tacos

These turkey tacos make a fun party meal for children or tasty family meal even without the pirate flags!


    Marinade Ingredients
  • 1/2 tsp cayenne pepper
  • 1/2 tsp paprika
  • 1/4 tsp ground all spice berries
  • 1/2 tsp cumin
  • 1 clove garlic, crushed
  • Juice of 1 lime
  • 2 tbsp olive oil
  • Other Ingredients
  • 400g turkey, cut into strips
  • 1/2 red pepper, sliced
  • 1/2 yellow pepper, sliced
  • 1 red onion, sliced
  • Handful of coriander (cilantro), chopped
  • 12 taco shells
  • To Garnish
  • Grated cheese
  • Chopped coriander
  • Chopped tomatoes
  • Pirate flags


  1. Mix together all the marinade ingredients. Taste and add a little extra of some of the spices if necessary.
  2. Add the turkey to the marinade and stir well so all the pieces are coated in the marinade. Put in the fridge for at least an hour.
  3. Heat a little oil in a wok or large frying pan. When it's hot, add the turkey strips. Cook, stirring a little for a 2-3 minutes.
  4. Add the vegetables and cook for another 3 minutes until the turkey is cooked through and the vegetables have softened slightly but are still a bit crunchy. Stir in the coriander at the end.
  5. Warm the tacos for a couple of minutes in the oven at 180C or put them in the microwave for 20 seconds
  6. Serve the filling in the tacos with the garnishes alongside.
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I am linking this to Cook  Blog Share, hosted this week by Kerry Cooks and also to Recipe of the Week, hosted by A Mummy Too.

CookBlogShareRecipe of the wEek



tiotina premium oven gauntlet

Review and Giveaway: TioTina Oven Gloves

TioTina premium oven gauntlet gloves

Recently I was asked if I would like to review a pair of TioTina Premium oven gauntlets.  Now, being a little absent-minded at times in the kitchen, I have suffered a few minor oven burns as well as once setting a pair of oven gloves on fire and so I was happy to say yes.

The main features of the TioTina oven gauntlets are:

  • Long heat resistant sleeves
  • Heat resistant up to 350C
  • Fingers with silicone grips
  • Each glove fits either hand as the silicone grips are on each side

I was sent a large pair of gloves but even with small/medium sized hands I found they fitted well enough and certainly gave me more flexibility than traditional oven gloves.  Because the gloves have fingers it really was easier to grip things.  For example I didn’t need to take the oven gauntlet off to use a skewer to test if a cake was properly baked as I would have done with my normal oven gloves.

I liked the fact that the gloves almost reached my elbows.  They stopped about 5cm short and so there was less likelihood of touching anything hot when taking things in and out of the oven.   I have to admit,  I even ‘tested’ them by touching the oven shelves for longer than I normally would have done, just to see how heat resistant they were.   And yes, they were completely heat resistant.   I would have felt very silly if I had burnt myself!

You can buy TioTina Premium oven gauntlets on Amazon, currently for £19.85 but  I am pleased to say that I have one pair to give away.

To Enter

Simply fill in the Rafflecopter widget below and answer this question:  Why would you like to win these oven gloves?

If you haven’t used Rafflecopter before please watch this short video. A comment on this blog post answering the question in the Rafflecopter form is a mandatory entry to this giveaway. All other options e.g. tweeting and following are optional.

Terms and Conditions

This giveaway is open to UK entries only. The winner will need to respond within 7 days of being contacted; failure to do this may result in another winner being selected.

There is no cash alternative and the prize is not transferable.

The giveaway will close at 23:59 on 6 September 2015.

Rafflecopter will pick the winner at random from all the entries received. I will be verifying entries and any automated entries or those who have claimed they have made the mandatory blog post comment but haven’t will be disqualified.

a Rafflecopter giveaway

Golden oreo raspberry cookie pops

Golden Oreo Raspberry Cookie Pops

Golden oreo raspberry cookie pops

 I have received products from Oreo for this post. It is an entry to the Foodies100 Wonderfilled recipe challenge sponsored by Oreo, which marks the launch of two exciting new flavours: Peanut Butter and Golden. The delicious new flavours are available in all major supermarkets at an RRP of £1.08. To find out more, visit

Of course I was delighted to try out the 2 new Oreo flavours, even though I haven’t often eaten Oreos until now. I can never resist  a good cookie!  Both the new flavours are a twist on the traditional Oreo biscuit.  The Limited Edition Peanut Butter Oreos still have the chocolate Oreo biscuit but are sandwiched with a creamy peanut butter filling.  The Golden Oreos still have the traditional vanilla filling but it’s sandwiched between two vanilla biscuits.

The Oreos are delicious to just eat by themselves but I needed to come up with a recipe to make them even more enticing.   As my husband is not a fan of peanut butter I decided that I would just enjoy those ones by myself, straight from the packet.   I then decided on a raspberry flavour combination for the Golden Oreos.

Raspberry and vanillla go so well together and even before the Oreos had arrived I knew I wanted to have a go at some cookie pops.   I’ve made cake pops before and loved them  and cookie pops are just a variation on them.

As Oreos are wonderfilled I felt my cookie pops needed to be wonderfilled too.  I’ve recently fallen in love with raspberry curd and so each of these cookie pops is filled with a little dollop of sharp but sweet raspberry curd.   The raspberry curd is surrounded by a creamy oreo  and cream cheese mixture, which is coated in a layer of sweet white chocolate and covered with little freeze-dried raspberry pieces.   I defy you not to want one of these!   Or two.

Golden oreo raspberry cookie pops


Golden Oreo Raspberry Cookie Pops

Yield: 8 Cookie Pops

Golden Oreo Raspberry Cookie Pops

Raspberry filled golden oreo cookie pops


  • 8 tsp raspberry curd
  • 154g packet of Golden Oreos (14 oreos)
  • 50g cream cheese
  • 150g white chocolate
  • 10g freeze dried raspberry pieces


  1. Line a baking tray with cling film and put 8 tsp of raspberry curd onto it.
  2. Press a cookie/cake pop stick into each tsp of raspberry curd.
  3. Put the tray in the freezer to set.
  4. Put the cookies in a food processor and process until all the biscuits have broken up into crumbs.
  5. Add the cream cheese and process again until a dough forms.
  6. Divide the dough into 8 equal pieces.
  7. Flatten each piece of dough and then wrap it around the raspberry curd on the end of each cookie stick.
  8. Return the cookie pops to the freezer for a couple of hours.
  9. Melt the white chocolate slowly in a microwave. Heat for a minute to begin with then keep taking it out and stirring every 20 seconds until it is all melted.
  10. Line up the melted chocolate, a bowl with the freeze-dried raspberry pieces and a baking tray covered in baking paper.
  11. Dip the cookie pops in the melted chocolate. Use a teaspoon to spoon the chocolate over the area near the end of the stick which is hard to dip in. Let any excess chocolate drip back into the bowl before spooning the freeze-dried raspberry pieces over the white chocolate.
  12. Put the cake pops in the fridge for the chocolate to set.
  13. Store in the fridge
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Disclosure: This is a sponsored post.

Thai cucumber salad

Secret Recipe Club: Thai Cucumber Salad

Thai cucumber salad

It’s Secret Recipe Club time again!   This month I was assigned 2 Cookin’ Mamas, a blog written by mother and daughter team, Linda and Christina.  I was really spoilt for choice when trying to choose my recipe.   Their blog features a huge choice of healthy family friendly recipes, and  I loved the sound of the Grilled Salmon with Spicy Orange Sauce and the Quick and Easy Stromboli as well as many of the other dishes.

I’m loving salads at the moment though and this Thai Cucumber Salad was soon my first choice. I love Thai food as it’s so fresh and vibrant and with it being summer I really want to eat healthily and avoid spending too long in the kitchen.

Cucumber is a perfect ingredient for a Thai salad.   It’s refreshing and cooling and goes so well with the coriander and chilli pepper.   If you are looking for an interesting way to serve cucumber then this is definitely something to try.

A great thing about salads is that you can make them earlier in the day and then just keep them in the fridge until dinner time.   I served the Thai cucumber salad alongside some grilled fish, making dinner very quick to prepare.   A definite bonus!

Secret Recipe Club: Thai Cucumber Salad

Serving Size: 4

Secret Recipe Club: Thai Cucumber Salad


  • 1 cucumber, diced
  • 1 shallot, finely diced
  • 2 spring onions, sliced thinly
  • 1/2 red bell pepper, diced
  • 1 carrot, cubed and slightly cooked
  • 1 red chilli pepper, finely sliced
  • Handful of fresh coriander (cilantro), chopped
  • 2 tbsp peanuts, roughly chopped
  • Dressing:
  • 2 tbsp fish sauce
  • 1 teaspoon minced garlic
  • 1 tbsp tamari soy sauce
  • 1/4 teaspoon cayenne pepper
  • 1 tsp sugar


  1. Mix together all the ingredients for the dressing
  2. Mix together all the salad ingredients except the peanuts.
  3. Add the dressing to the salad
  4. Serve with the peanuts sprinkled on the top
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I am also linking this to Tasty Tuesdays at Honest Mum.

Tasty Tuesdays