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House Curious

Lifestyle and interior shop. Social workshops for the creatively curious.

Filtering by Tag: recipe

Turmeric Coconut Dahl

Sommer Pyne

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Looking for #meatfreemonday inspiration that will brighten up the rainiest of days? Then look no further, we’re sharing another yummy recipe the lovely Erica from Naturally Nourished., over to you Erica.

Dahl has to be one of my go-to’s for a quick, full flavoured, protein and fibre packed meal. I’m a big fan of food that has ‘scoopability’ factor where knives are not needed in the mix! The sautéed kale adds some green goodness and texture and the acidity of the tomatoes cut through the creamy coconut, adding some freshness and bringing the dish to life. Add fresh chillis if you like a little extra fire! Ginger and turmeric are very grounding spices and add a soothing, subtle warmth to your belly. 

Dahl freezes well so you can make a big batch and have some ready for those nights you don’t feel like getting your cook on!

Prep time: 15 minutes   cook time: 30 minutes   serves: 4

INGREDIENTS:

400g red lentils

1 medium onion ~ diced

4 cloves garlic ~ minced

6 leaves of cavolo nero kale (stalks discarded) ~ sliced

1 large tomato ~ finely diced

5cm piece of fresh ginger root ~ peeled & minced/grated

1 tsp Himalayan salt

Pinch of black pepper

1 Tbsp ground turmeric

1 tsp ground cumin

2 tsp ground coriander

2 tsp nigella seeds (black onion seeds)

Small bunch of fresh coriander ~ finely chopped

1 Tbsp coconut oil

1L water

400ml coconut milk

2 Tbsp natural unsweetened yogurt (or coconut yogurt if vegan)

 

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METHOD

1.    Add most of the coconut oil (save some to sauté the kale!) to a medium/large saucepan over medium heat. Add the garlic, ginger, turmeric, ground coriander, cumin, black pepper and onion. Cook for 3 minutes until onions becomes translucent and the spices smell fragrant. Stir regularly.

2.    Add the lentils and salt and cover with the water. Bring to the boil and then reduce the heat. Add the coconut milk and let it simmer for 20-25 minutes, stirring occasionally.

3.    Then place a small frying pan over medium heat, add the remaining coconut oil and the kale. Cook for 5 minutes and stir regularly.

4.    Serve up in bowls and top with the tomato, kale, a swirl of yogurt, the fresh coriander and a sprinkle of nigella seeds. Sit back and enjoy!

Recipe and words by Erica Rodriguez - Naturally Nourished

CEVICHE SALMON LARB WITH LIME CAVIAR

Sommer Pyne

House Curious

House Curious

Ceviche salmon Larb with Lime Caviar

 Hands down this is one of my favourite dishes and it’s my take on a traditional Thai dish called Lamb Gai. It’s light but packs a punch in flavour. In true Thai style it’s spicy, sour, salty and a little sweet. The flavours literally dance on your tongue. Once you get the hang of it this is so simple to pull to together and is great for casual entertaining with a beer or as a starter to a three course meal. You can follow along with Sommer on IGTV but don’t forget to like or comment below.

Ingredients:

1 extra large fillet of Sushi grade Salmon

Baby Gem lettuce washed and divided

1-2 Finger limes

Handful of fresh mint

Handful of fresh Coriander

2 x red chilli ( 1 if you don’t want it too spicy)

½ x shallot

½ x red onion

100ml Lemon Juice

100ml lime juice

Teaspoon of sugar or honey

Tablespoon of white wine vinegar

Tablespoon of Fish sauce.

For the garnish:

Finger Lime caviar

Fried onion

Chopped pistachios

Micro herbs

Lime wedges

House Curious

House Curious

Method:

1.     To make the marinade take the mint, coriander, red chilli, red onion, shallot and chop finely. Add all the chopped ingredients to a large bowl.

2.     Add the sugar, lemon juice, lime juice, white wine vinegar and fish sauce to the bowl, and give it a good mix. Taste and adjust the flavour as you need too and place to one side.

3.     On a clean board chop the salmon into small cubes.

4.     Add the salmon to the marinade and give it a good mix to ensure all the salmon is coated in the marinade and pop it in the fridge for 5 mins to work it’s magic.

5.     In the meantime, wash and divide the lettuce and prepare the garnishes.

6.     Assemble by placing the ceviche in the lettuce leaves and top with the garnishes. Cut in half the finger lime and squeeze out the pods and place on top.

 Enjoy x

 

House Curious

House Curious

Summer Salad Ideas

Sommer Pyne

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As soon as summer hits the doors are open, the BBQ is on and I’m in the kitchen rustling up a delicious salads. We love salads during the summer months either on their own for lunch/dinner or as a side for a BBQ or garden party. We've pulled together some of our favourites that I just know you'll love.

If you make any of the salads we would love to see your creations, so make sure you tag us on social media or comment below. Or if you have your own salad recipe that is to die for please share with us hello@housecurious.co.uk and we just might feature it on the blog (with your permission obviously).

Superfood salad

This salad is so delicious and healthy it’s one of my favourites. Whenever I serve this salad people always ask for the recipe. It could be a meal on its own and is great if you have vegetarian guests. I borrowed this dish from the man himself, Jamie Oliver. This salad has a wonderful combination of textures and flavours and is such a beautiful dish to bring to the table; perfect with a slow roast lamb or by itself with some fresh bread and hummus.

Summer Skin Food Salad with a Zesty Dressing

The lovely Erica from Naturally Nourished London joined me to create an everyday recipe tailored to promote healthy glowing skin for the summer months ahead. We came up with this very aptly named beauty and really hope you enjoy making it as much as we did creating it! You can follow along on IGTV and the recipe can be found here.

Anna's Black Rice Salad with Green Harissa 

This salad is from the awesome Anna Barnett and goes beautifully with the slow roast lamb or is delicious by itself. This dish looks so beautiful but is also very tasty. The Green Harissa is pretty special too and again its one of those recipes that everyone wants to know.  The great thing about this salad is that you can make it the night before. For all the details just click here.

Tomato and Pickled Ginger Side Salad

Last Summer we cooked up a delicious indian inspired feast with Amandip Uppal, Author of cookery book Indian Made Easy. The tomato and pickled ginger salad is a great side dish or salad for a summer BBQ. For the recipe check out the blog post here and follow along on IGTV.