The fried rocket adds a delicious savoury crunch to this simple curry, and the slight bitterness of the rocket and mustard seeds is a great contrast to the natural sweetness of the pumpkin and coconut milk. Leave out the belacan for a truly vegetarian version.
This grilled chicken is marinated with aromatic spices and grilled for extra flavour. The sweet and mildly spicy dipping sauce is the perfect accompaniment for the chicken and naan, while bits of cucumber clears the palate in between.
The best way to tell if your chicken is cooked is to poke it with the sharp end of your knife into the fleshiest part of the chicken and if the juices run clear, that means it´s cooked but if it´s bloody, pace in back into the oven and cook for a little longer
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If you do not have much time in your hand, you may also micriwave the quiche for obout 7-7 minutes instead of baking it in the oven.
4 Mission Original Wraps4 Garlic cloves, finely chopped5 Large eggs½ tsp Grated nutmeg100g Cream cheese60g Butter1kg Spinach, washed and dried, with large stalks removed50g Parmesan, finely gratedSalted and ground black pepper to season
Preheat the oven to 200°C (fan), 180C° (gas).
Roughly chop the spinach and finely chop the garlic.
Melt 10g of butter in pan, lightly sauté the garlic and add spinach, one handful at a time. Once cooked, squeeze out excess liquid.
Melt the remaining butter in the pan, return the spinach and stir to a coat. Add the cream cheese and stir gor 1 min, then add nutmeg and season with salt and pepper while stirring.
Smear some butter on a shallow round oven proof dish.
Place two wraps on top of each other in the baking dish, pour half the spinach mixture evenly on top of the wraps. Crack three egs on wraps and sprinkle half the parmesan.
Place another two wraps on top and repeat step 6 with spinach, 2 eggs and parmesan.
Bake for 6-10 mins until the eggs are cooked to your liking.
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