200g yellow split peas or chana lentils
2 tbsp vegetable oil
1 large onion, finely sliced
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1 cinnamon stick
1 tsp black mustard seeds
1 large red chilli, halved
2 carrots, cut into bite-size pieces
2 sprigs curry leaves (optional)
400ml light coconut milk
250g paneer, cubed
200g sugar snap peas, halved lengthways
Naan bread, to serve
1. Rinse the split peas or lentils in a sieve under the cold tap, then simmer in 800ml water for 30 minutes, skimming off any foam that rises to the surface.
2. Heat the oil in a large frying pan. Add the onion and fry gently, until softened and turning golden. Stir in the spices and chilli and fry until the onions are golden brown.
3. Transfer to the pan of split peas, add the carrots and curry leaves, season and simmer for 10 minutes. Stir in the coconut milk and paneer and simmer for 10 minutes more.
4. Add the sugar snap peas and cook for another 5 minutes, until the split peas are tender and the liquid has thickened. Serve with hot naan bread.
This year’s Eurovision Song Contest has come and gone. I managed to miss both semifinals and had to spend time on YouTube catching up with those that did not advance, but Saturday night was a fun party, as usual. As a whole, it’s been a good year. Sure, some of the nicest songs didn’t make it to the final (Finland, Moldova, Montenegro), while some that did were rather meh, but at least there were no cringeworthy stunts like Guido or Dustin the Turkey. I like the new point system as well, what with keeping up suspense until the last moment and all.
These were my personal favourites, in precise and particular order, which of course doesn’t overlap much at all with the official votes.
Published May 13, 2016
food , health , life
Tags: food, health, life, recipes
300g rice noodles
3 carrots, washed and peeled into ribbons
1 small white cabbage, washed and finely shredded
400g cooked turkey breast, shredded
2 tbsp fresh coriander, washed and leaves picked
For the dressing:
2 shallots, finely diced
1 red chilli, washed, deseeded and finely diced
1.5 tbsp Thai fish sauce
1.5 tbsp light brown soft sugar
1 tbsp vegetable oil
1. Put the rice noodles in a large bowl and cover with boiling water. Leave for 5-10 minutes until tender, then drain.
2. Make the dressing: in a small bowl whisk together the shallots, chilli, fish sauce, sugar, oil and the juice of 2 limes, then season with freshly ground black pepper.
3. Place the carrots, cabbage and turkey in a large bowl with half the coriander and the cooked noodles. Toss with some of the dressing and season with freshly ground black pepper. Divide among plates and scatter with the remaining coriander. Serve with the remaining lime, cut into wedges, and any leftover dressing.
Top tip: Cucumber ribbons, shredded mange tout and sliced mango also work well in this salad.
Published May 10, 2016
books , culture
Tags: books, children, culture
Author: Oakley Graham
Illustrator: Francesca Pesci
Once upon a time, there was a young meerkat called Milly who, boasting how she could run faster than anyone else, was constantly teasing Grandpa Meerkat for his slowness.
Then one day, Grandpa Meerkat answered back. ‘Who do you think you are? You might be quick, but you can still be beaten in a race!’
Milly Meerkat squealed with laughter. ‘Beaten in a race? There isn’t a meerkat in the world who’s as fast as me!’
Annoyed by her boasting, Grandpa Meerkat challenged Milly to a race.
Buy to find out more!