Brisket Bunny Chow

IMGP3705No bunnies were harmed in the production of this blog! (Although I do plan to do a rabbit recipe in the near(ish) future!)

I haven’t been able to find a definitive answer on where the name comes from, but one plausible explanation is that the “bunny” part is an adaptation of “bun”…. now, given that this curried meat is served inside a hollowed-out loaf of bread, that’s not such a far-fetched idea, is it?

I fancied a break from the recent fat club posts (although bread aside, this is fat club friendly) and when I saw this online (courtesy of Christie) I had to give it a try. It’s quirkiness spoke to me, as she knew it would!

This originates from the Indian regions of Durban, South Africa, and its history is as disputed as its etymology. Some say that it originated as a way for Indian slaves to carry their meals out into the fields, others link it to the Apartheid era when Indian golf caddies weren’t allowed to carry cutlery, or in the same era when Indian people weren’t allowed in certain restaurants, so the bread bowls were used to serve them takeaway on the sly, from a back window.

We may never know the definitive history, but we do know it tastes delicious!


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Tidy Fajita Cups

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Hola! Well… I love fajitas. Always have. But they can be a bit risky when you’re fat fighting, so often I have to go without for long periods of time. Until, that is, I was convinced to pop into Aldi. Now. I’m not a snob, but…. I cannot abide that store. It’s disorganised and messy, and plays havoc with my brand of OCD.

HOWEVER…

They have some amazing(ly random) non-food stuff on sale.  And it just so happens that on this particular day, they had fajita sizzlers, those little keep-your-tortillas-warm things, and…. moulds to turn your wraps into bowl-type thingies. I’d seen this done before, but always thought it would be complicated… and here Aldi were offering to sell me moulds that would do the trick for me! I figured that if a normal sized wrap were to be turned into a bowl, I could fit a LOT more stuffing in there, thus cutting down on the number of wraps required (lets call them tortillas, because I’m not OK with calling a wrap a wrap if it isn’t gonna wrap anything) and thus save on fat club naughties.

Plus, it would look kinda impressive.

So here’s a nice little party centre-piece for you to try… the fajita spice blend is just my own mix of what I thought might be appropriate… it tasted pretty authentic to me.

So jump in! Give it a go!


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Lamb Steaks in Masala Sauce

IMGP3328It’s a bit of a collaboration today, from Mama’s kitchen, as I’m visiting Scotland again this week!

I never really cook with Lamb, but I’ve been determined to give it a go lately because I love it! Today’s recipe comes from Weight Watchers, and no matter how I tried I couldn’t get the sauce to look anything like the one in their picture… it still tasted pretty good though!

This one’s really quick and straightforward, as well as being super-satisfying. Get going!


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Feta, Spinach, and Corn Wraps

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I’ve never made any secret about the fact that my favourite restaurant in the whole wide world is Wahaca. I love their Mexican street food so much that I bought their founder’s book, and it’s amazing! Every recipe made my mouth water, and the way it’s put together is nothing short of beautiful.

I’m also facing the conclusion of my second week of fat club, and wondered if I could adapt something to fit in with the Slimming World ethos, without skimping on flavour.

This recipe started life as Thomasina Miers’ Summery Spinach and Feta Tacos, and the filling remains pretty true to her recipe. All I’ve really changed is the cooking and serving methods (and of course the name, ever so slightly!).

The feta and fresh mint in this recipe did make it as Summery as the original title implies, and I found it delightfully tasty! Served up with some paprika & garlic sweet potato wedges, two of these wraps were enough to fill me up, and totalled 13 syns (that’s Slimming World’s points system, and I’m allowed up to 15 a day). See the Tidy tweaks section for ways to bring that down even further!


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Kerrieschotel

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Well, it’s time to shed a tear and bid a fond farewell to The Netherlands, my tip to have won the World cup 🙁

I’d hoped that today we’d be making this delicious curried-rice dish to celebrate their progression to the final, but it wasn’t to be! Instead, let’s take comfort in its fulfilling, satisfying, tasty, spicy yumminess.

Kerrieschotel roughly translates as “curried things’ and I believe it’s originally intended to be a meal made from leftovers, things you’d already have in the house. It has a nostalgic ‘World War rations” feel about it that is kind of rustic and romantic, but as my belly rarely allows there to be any leftovers, I’ve adjusted the recipe to a more “premium” from scratch, one-pot one. Therefore, this recipe isn’t quite authentic. In fact the whole thing is pretty much a tidy tweak. All will be explained in that section, but for now, get your sleeves rolled up, and get stuck in!


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Summer of Sport Quesadilla


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After holding hosts Brazil to a goalless draw on Tuesday, Mexico have it all to play for when they face Croatia on Monday!

A draw will see them through, but whatever the result of their final group game, why not get into the spirit with this take on the iconic Mexican classic?

It’s tasty and filling, yet light enough for this mini heat-wave we’re enjoying at the moment!


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