Recipe: Lightly Spiced Cucumber, Peas and Mint

{excuse the crappy iphone pic, why yes that is my reflection in the spoon!}

One thing I never anticipated about becoming a parent was ALL THE COOKING. And not just the cooking, the time it takes to think of, recipe search, shop for all the parts of all the meals you have to make. That after a while, it becomes a drag. It becomes another thing on an ever expanding list of shit to get done. Three meals a day, seven days a week will do that to you. Add in a three year old who thinks saying 'YUCK!' before even seeing what's for dinner is fun, and it doesn't make for the most rewarding of tasks 50% of the time.

I say all this as someone who adores food. Adores gathering up my (probably too large collection) of recipe books and reading them like novels, figuring out what is good and what is healthy and what we all might enjoy eating. I mean, have you seen how much delicious looking stuff I pin? I clearly love food.

Usually around the time a new season shows some promise of arriving (oh HELLO SPRING, IS THAT YOU???) I start to feel interested in feeding us all again. I can stop making the same meals that I have been for the past few months, the comfort in the form of heavy stews and winter vegetables can exit, and I can plan for fresher, lighter fare.

So here is the first recipe for a highly anitciaped changing of the seasons. It was delicious, easy and different for us, and enjoyed by three people.Tthis last one was a biggy - feeding a three year old aint no cake walk. Although it probably would be if I succomed to demands and only fed him cake, I'm sure.


Lightly Spiced Cucumber, Peas and Mint

Slightly adapted from Anjum's New Indian by Anjum Anand

Serves 3 -4 as a side dish/light lunch

1 1/2 tbsp vegetable oil

1 tsp cumin seeds

1/2 tsp yellow mustard seeds

1/2 tsp tumeric

1 tsp ground coriander

salt to taste

1 cucumber, peeled and sliced into thin half moons

120g frozen peas

4 rounded tbsp natural yogurt

1 tbsp fresh shredded mint leaves

Heat the oil in a non stick pan and add the cumin and mustard seeds.

Once they start to pop, add the remaining spices and salt and follow immediately with the cucumber. Cook over a moderate heat until the cucumber becomes slightly soft and translucent, around 4 -5 mins.

Add the peas and cook for another 3-4 mins, just to heat through.

Stir in the yogurt and mint, cook for 2 mins and serve.

Notes: I served this with tortillas and smoked salmon, but it was still a little on the light side - next time I'll double the recipe and then keep any leftovers for the next day. Anjum notes that this is a great dish either as an accompaniment to a full Indian meal, or even a Western style grill or roast. I think it would be great with chicken.

I might share some more of what we eat, if only so I can remember what I've cooked...

Foodie Heaven

If you follow me on Pinterest (sorry to those who do, it's an addiction) then you'll know I have a slight obsession with food. If you know me in real life, then again, you know this about me and love me anyway, right?

Lately I have been stumbling round and round the internets, finding delicious creations, photographed beautifully and feeling the overwhelming urge to MAKE AND EAT ALL OF IT. Seeing as I can't be the only chica out there getting fat from making all the good stuff, I thought I'd share a few recipes on my to do list, and new favourite foodie places. 

Eat Make Read

The photography is stunning, and so is the food. The strawberry frozen yogurt combines two of my favourite things, a must to make.

Whole Family Fare

Even the name is inviting yes? Just what it says on the tin - lots of healthy food for the whole family. I am very intrigued with the avocado smoothie...

The Purple Foodie

Shaheen is a 20 something girl from Bombay (note, I love reading blogs that are outside the UK/US) and blogs some incredible looking food. Creamy Oreo Pie anyone? And I'm making these crakers ASAP.

Une-Deux Senses

If baking is your thing, in particular cupcakes, GO HERE NOW. They all look so good, I don't know where to start. I do love me some chai though, so maybe the Chai Cupcakes with Cinnamon-Honey Swiss Meringue Buttercream would be good...

Project Subrosa

Now I know you all know Cate right? She is the domestic goddess who blogs about family and food and helps us with the English language. I've made lots of the food Cate has posted on her Food Fridays posts, and have even been lucky enough to taste her food in real life (best banoffee pie EVER). Go check her out.

There are lots I haven't mentioned as I'm guessing you know them, but just in case you don't, then David Lebovitz, Joy at Joy the Baker and Deb at Smitten Kitchen are favourites, and my other go to places are listed in the yummy places links on the right.

Be sure to let me know your favourite foodie places too. Yes, I really do want more...

{All photographs from linked websites}

Pink Cupcakes

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At the moment, hubs and I are feeling very sleep deprived. Little S hasn't slept through the night for almost 3 weeks, bar one night when he was zonked out with a fever. Last night was better with just 10 mins of awakeness at 4am. Hubs went straight back to sleep, and I just laid there, mind whirring, until 6.30 when I finally dropped off.


Despite the overwhelming tiredness, I decided yesterday that I would make cupcakes for some friends who were coming over today. I haven't baked properly in the longest time. I was too bloody lazy when pregnant and now I have the excuse of a 5 month old. But yesterday, the cupcake liners came out, and so did the pink colouring. It all went horribly wrong when the food dye went everywhere and made the kitchen look like a crime scene. In fact I still have a slightly pink foot  now.. But it was sooo worth it. Sugar fix ahoy!


Recipe can be found here - from The Humming Bird Bakery