Featured Post: Betfair Cricket World Cup Recipe Challenge - India: Sweet Potato and Lentil Curry

Recently, I was invited to take part in the Cricket World Cup Food Recipe challenge for Betfair to celebrate the Cricket World Cup, which is taking place from now until the fifteenth of March. Fourteen nations are taking part including our home countries of England, Scotland and Ireland. You can take a look at the odds for the competing nations if you fancy a flutter, or just to see how they are doing as the Cricket World Cup progresses. We are quite big cricket fans in our house, and hubby always likes to invite friends over to watch the cricket as it progresses - especially if England are playing!

Inspired by the participating nations, I took up the challenge of creating a recipe which is native to one of the nations taking part. Being a vegetarian and because of my love of Indian Vegetarian food, I decided to pick India as my chosen nation of choice.

When we think of India, our mind is of course immediately drawn to curry, and I couldn't think of a better dish to celebrate the Cricket World Cup here in the UK during a dark and dreary winter than a good old Indian Curry!

The good thing about a curry is that it is great for sharing and so I chose to make a Sweet Potato and Lentil Curry, which I feel would be perfect for a night in watching the Cricket - either on your own, with your partner or with friends.

This curry is quite versatile - you can use whatever vegetables you like as long as you include the sweet potatoes and red lentils. We really enjoyed eating this curry - even the kids loved it!

Do have a go of the recipe and let me know your thoughts!

Sweet Potato and Lentil Curry

100g red split lentils
700g sweet potatoes, peeled and cubed
1 onion, finely chopped
1 red pepper, chopped
1 can chopped tomatoes
1 carrot finely chopped
100g Mange Tout
1 Jar Tikka Masala Curry Sauce
1 tbsp. oil
Fresh coriander
Rice and naan bread to serve.

Method  

• In a pan, fry the onion and pepper in some oil for around five minutes.
• Next, add the sweet potato and carrots and cook for a further five minutes.
• Add the red split lentils, chopped tomatoes and curry sauce. Simmer for 25-30 minutes or until the sweet potato and carrots are soft.
• Add the mange tout and cook for a further five minutes
• Add some fresh coriander and salt and pepper to season
• Serve immediately with Rice and Naan Bread. 

Disclosure: This is a featured post. Betfair invited me to take part in the Cricket World Cup Recipe challenge. 

Vegetarian Pancake Fillings for Shrove Tuesday

A quick blog post today to say Happy Shrove Tuesday or Happy Pancake Day! We are on half-term this week, and so my children are very much looking forward to making pancakes today and filling them with lots of delicious sweet fillings. I am looking forward to cooking up some pancakes to fill with some yummy vegetarian fillings once the kids have gone to bed and hubby and I can sit down and eat! Hubby is typically the chief pancake flipper in our house, although this year, I know that the girls are keen to give Daddy a run for his money! 

There are lots of fantastic sweet and savoury pancake fillings which can be made on Pancake Day. If you are stuck for inspiration as to what fillings to have in your pancakes, here are a few ideas to get you going. I have to say, whilst lots of these sound yummy, I am a bit of a purist and will always opt for lemon and sugar pancakes ahead of any other!

What is your favourite Pancake filling? Feel free to comment and let me know your favourite filling!

Basic Pancake Recipe

Ingredients
50g plain flour
1 egg
150ml whole milk
a pinch of salt
Olive Oil for cooking

Method:

1. Put the flour and salt into a large mixing bowl, and make a well in the centre. 
2. In a jug, beat the milk and eggs together. 
3. Whisk the egg and milk mixture into the flour, adding a little at a time until you have a smooth batter.
4. In a frying pan, heat a small amount of oil over a medium temperature. 
5. Pour around one quarter of the mixture into the pan and spread around to the sides. Cook for 30 seconds on one side, and then flip to the other side.Each side should be golden brown when cooked. 
6. Repeat for each pancake and serve immediately. 

Chunky Butternut, Potato, Red Pepper, Carrot and Onion Stew

Another hearty stew for a cold and frosty February day today! I don't know about you but I am just so chilly at the moment!! This week I am on a bit of a health kick what with all of the coughs and sniffles going around, so all I seem to want to eat is vegetables and good stuff, which obviously isn't such a bad thing over the indulging at Christmas.

This stew is a great dish to pop in the slow cooker as after frying off the onion and peppers, it virtually cooks its self. I did make the vegetables quite chunky, but if I was cooking it for the kids, I would probably cut the vegetables up slightly smaller.

Do give this winter stew a go and let me know your thoughts. What is your favourite winter warmer dish?

Butternut Squash, Red Pepper and Potato Stew

Serves 4

Ingredients
700g New Potatoes - halved
1kg Butternut Squash
2 Red Peppers, cut into small pieces
4 Carrots, peeled and cut into chunks
1 White Onion, chopped into small pieces
1 Red Onion, chopped into small pieces
2 x 400g Can Tomatoes
750ml Vegetable Stock
1tsp Cumin
1tsp Oregano
1tsp mild chilli Powder
Splash of Vegetarian Worcester Sauce or Soy Sauce
Salt and Pepper

Method

1. Fry the onions and garlic in the olive oil over a medium heat for around five minutes or until they become transparent. Add the Pepper and continue to fry lightly for around 3-5 minutes. 
2. Place the butternut squash chunks, carrots, and potatoes into the slow cooker
3. Add the peppers, onions and tinned tomatoes and vegetable stock to the slow cooker.
4. Add the herbs, spices, sauces and salt and pepper to the slow cooker and stir well.
5. Cook on low for 6-7 hours, or high for around 3-4 hours, stirring during the cooking time if possible. The dish is ready once the butternut squash cubes have softened.
6. Serve immediately, or allow to cool and then freeze.