Buttermilk Chicken with Chelo & Persian-Inspired Cauliflower

candy coated culinista

Buttermilk Chicken with Chelo & Persian-Inspired Cauliflower – Candy Coated Culinista

The perfect weekend family dinner with and Southern and Persian twist.

Yield/Serving: 4
Prep Time: 24 hours prior
Cook Time: 60 min. plus
Difficulty level is: Medium

Buttermilk chicken from: Salt, Fat, Acid, Heat

Buttermilk Chicken

• 3 ½ – 4 pound chicken
• Salt
• 2 cups buttermilk

1. The day before you want to cook the chicken remove the wingtips by cutting through the first wing joint with poultry shears or a sharp knife.
2. Reserve for stock.
3. Season chicken generously with salt and let sit for 30 minutes.
4. Stir 2 tablespoons of kosher salt or 4 teaspoons of fine sea salt into the buttermilk to dissolve.
5. Place the chicken in a re-sealable plastic bag and pour buttermilk in.
6. If the chicken won’t fit double up two plastic grocery bags to…

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Seared Turmeric Chicken & Couscous with Greens

candy coated culinista

Seared Turmeric Chicken Hummus, Peppers, Couscous & Greens – Candy Coated Culinista

The iron journey continues….

Yield/Serving: 2
Prep Time: 15 min.
Cook Time: 1 hr 25 min.
Difficulty level is: Medium, time-consuming

From: Everyday Superfood

• 2 large roasted red peppers
• 2 sprigs of fresh oregano
• 1 tsp ground turmeric
• Olive oil
• 2 boneless skinless chicken breast
• 7 oz Seasonal vegetables, like Swiss chard or spinach
• ½ cup whole-wheat couscous
• ½ a bunch of fresh mint
• pomegranate seeds
• fresh carrots, peeled and diced
• 1 sprig green onion, diced
• 1 lemon
• 1 tbsp blanched hazelnuts
• 1 can of chick peas
• Olive oil
• Lemon
• 3 garlic cloves
• Salt, to taste
• Plain yoghurt, optional
• Hot sauce, optional

1. Preheat oven to 400°F and roast red peppers coated in olive oil for…

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Carrot and Green Peas Curry



This is as simple as a curry can get! If you have a bag of frozen peas, carrots and a few spices, then you are in luck. However, if you have time, freshly toasted and ground spices will lift the curry to a new level. If not  use store bought ground spices and it will still taste good.

Toast the seeds in a dry fry pan for a minute or so or until you can see them dancing in the pan. Be careful as not to burn them. Take off heat and grind them in a small coffee grinder or mortar and pestle if you are doing a tablespoon. I prefer to grind them a bit coarser  in texture. As I cook curries almost daily I make small quantities of spices to last me for a week or so. Curries are quite forgiving, so  even if you do not have all…

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Nattu’s Bolognese Sauce


This is my favourite way of cooking the classic Italian recipe. It is also my daughter’s favourite. It takes time to cook a good bolognese sauce. Make sure the onion, carrot and celery is finely chopped. Then cook  until caramelised and golden. After that let the meat sauce simmer on low heat for a good hour or so for the flavours to develop.

The rich, thick sauce is perfect to serve with your desired pasta, such as spaghetti, linguine, or tagliatelle.  You can use this sauce for lasagne too. You can double the quantities and then freeze half to use it later. I always keep a few bags in the freezer.

Preparation time: 10-15 minute
Total cooking time: 1 hour 45 minutes
Serves: 4-6


  • 2 tablespoon olive oil
  • 1 onion, finely chopped (195g)
  • 1 celery stick, trimmed, finely chopped (50g)
  • 1 carrot, peeled, finely chopped (90g)
  • 1 beef stock…

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Today we have a twist on a true family favourite: sausage and mash! With rich Toulouse sausages rolled into delicious bite sized meatballs, these sausages are packed full of flavour, which helps make the accompanying gravy so delicious. The silky-smooth, white bean mash is quick, easy and super tasty too! We used up some of the last Brussel sprouts of the season, but you can enjoy with any seasonal vegetables you fancy. 

IMG_3355Ingredients (serves 4)

  • 8 Toulouse sausages
  • 1 heaped tbsp flour
  • 1 carrot (fine diced)
  • 1 stick celery (finely diced)
  • 1 red onion (fine sliced)
  • 1 white onion (fine sliced)
  • 1 clove garlic (crushed)
  • 1 tbsp tomato puree
  • 600ml water
  • Salt and pepper to taste

For the mash:

  • 3 x 400g tins of butter beans (drained)
  • 1 tsp dijon mustard
  • 50g butter
  • 2 heaped tbsp creme fraiche
  • Salt and white pepper to taste


  1. Remove the skins and divide…

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This dish is a chilli and tomato twist on the traditional classic: cottage pie. Breaking through that sensational cheese top crust with every mouthful, it goes wonderfully with the smooth, buttery mash topping too.  We treated it almost as if it was a lasagne, serving it with salad leaves and some lovely garlic bread. This dish is a real winner!

LRM_EXPORT_302770590195465_20190508_211820052Ingredients (serves 4)

  • 500g of mince beef
  • 1 to 2 red chillies (finely diced)
  • 2 garlic cloves (crushed)
  • 1 large onion (diced)
  • 2 sticks of celery (small diced)
  • 1 carrot (peeled and small diced)
  • 1 tbsp tomato puree
  • 2 tbsp balsamic vinegar
  • 2 tins chopped tomatoes
  • 1 bay leaf
  • sprigs of time (remove stalk)
  • 1 beef stock cube
  • Salt and pepper to taste

For the mash:

  • 1kg potatoes (peeled and diced)
  • 1 heaped tsp dijon mustard
  • 50g butter
  • 50ml milk
  • 80g mature cheddar cheese
  • Salt and white pepper to taste

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Asparagus season is coming and we have a damn good snack for you! Behold our cumin buttered asparagus and grilled halloumi panini. This is as moreish as it gets with the beautiful fresh baby asparagus coated in cumin butter and lemon juice, cutting through the salty deliciousness that is halloumi. Enjoy as a lunchtime snack or on a warm day for delightfully different breakfast.

86ABDA2B-2ED2-4D26-8039-38975DBDB69BIngredients (makes )

  • 100g halloumi cheese
  • 2 panini breads
  • 4 tbsp houmous (hummus)
  • 10 to 12 baby asparagus
  • 1 heaped tsp butter
  • 1 tsp ground cumin
  • Squeeze of half lemon
  • Pinch of rock salt and black pepper


  1. Melt the butter in the pan and then stir in the cumin.
  2. Trim the hard ends of the asparagus add to the pan rolling around to coat and cook on a low heat for 4 to 5 minutes. Squeeze over the lemon juice and a pinch of rock…

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Green Thai curry bowls

Health Continuum

Coconut milk, made from white coconut flesh and water, is a staple of Thai cuisine. But are coconuts good for you?

If you look at the research, coconuts and their products tend to swing between the “good food” and “bad food” camps. However, one common thread that stands out is that coconuts and coconut-based products, particularly coconut oil, are high in saturated fat.

Dietary saturated fats can increase your cholesterol, inlcuding the bad LDL type, and raise your risk of cardiovascular disease.

Because of the uncertainty about whether the plant-based fats in coconut are good or not good for you, the best thing to do is consume coconut products in moderation. And so, I made these two Thai recipes below with that in mind.

In each recipe, I made the curry broth with 3 tablespoons Thai green curry paste, 1/2 cup low fat coconut milk, 2 cups clear vegetable…

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Green Peas and Potato – An Easy Vegetarian Protein Side Dish Recipe

FUSION FLAVOUR enriched with Logic: Easy & Healthy Recipes of Delicious Food

When you want to prepare a quick, healthy vegetarian side dish for a meal with the delicious factor intact, fresh green peas and potato is the ideal combination of vegetables to opt for, however the choice of spice powder use to flavour the food makes a huge difference in the final outcome of the recipe; read the recipe to find out which spice powder is best suited to flavour the vegetable combination of fresh green peas and potato.

Easy Recipe of  Delicious Vegetarian Food of Fresh Green Peas and Potato:

Green Peas and Potato - An Easy Vegetarian Protein Side Dish Recipe in masalahealth.com Green Peas and Potato – An Easy Vegetarian Protein Side Dish Recipe in masalahealth.com

Quantity of vegetables –

Legume:  Approximate 250 gm of green pea pods

Potatoes:  Approximate 250 gm

  • Add mashed pieces of 4 garlic cloves in adequate quantity of warm, any mild-flavour vegetable oil (I blended the oil with leftover oil used to fry a non-vegetarian food for…

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