YELLOW SPLIT PEA AND COCONUT DHAL

The recipe uses 250g of split peas, they come in a 500g bag so I find it easier just to make double the quantity and freeze the leftovers. I also add a handful of fresh corriander if I have any. The first time I did this Finn asked why there was grass is his dinner, he ate it though.

1 sachet creamed coconut
600ml veg stock (one cube)
250g yellow split peas
2tsp finely grated ginger
2 cloves crushed garlic
2 onions finely chopped
1tsp garam masala
1tsp ground turmeric
1tsp ground cumin
1tsp ground coriander
2tbsp cooking oil

Gently fry the onion, ginger and garlic until soft. Add the spices and fry for a minute, then add the yellow split peas and cook for another minute. Add the stock and coconut and bring to the boil, then reduce to a simmer for about 50 minutes until the peas are soft but not mushy. If the mixture gets too dry during cooking add some more water.

Easy Peasy Yoghurt Cake

I'm just off to make two of these as we have some yoghurts with a best before date of today.

1 carton (approx 150g) yoghurt, any flavour
2 cartons caster sugar
3 cartons self raising flour
1 carton sunflower oil
3 eggs
1 teaspoon vanilla essence

Method

All the ingredients are measured in the yoghurt carton so you don't even need scales for this recipe.

Beat all the ingredients together with an electric whisk until smooth (or use a fork or hand whisk). Line a loaf tin, pour in and bake for 1 1/2 hours at 160 oc, gas mark 3 for 1 1/2 hours. Adjust for fan assisted oven to 150 oc for about an hour.

Do check what size yoghurt you are using. The cake works perfectly well with a 200g yoghurt/yoghurt pop but it gives you a larger cake, this then over flows in my loaf tins so I split it between two tins or pop the extra into some muffin cases.