Spring Recipes From Mimi

Step into Spring with these delicious seasonal recipes from customer Mimi. A heart warming curry, bright and beautiful dhansak and two scrummy spring bakes to enjoy.

Creamy Cashew And Squash Curry

Serves 4


  • 1tbsp olive oil
  • 1 onion, chopped
  • 150g cashews
  • 2 cloves garlic, chopped
  • 3tbsp tikka curry paste
  • 300g butternut squash, chopped into bite-size bits
  • 3 carrots, sliced
  • 1 x 400ml tin  coconut milk
  • 2 peppers, sliced
  • Chopped coriander to serve
  1. Heat oil and fry nuts and onions until golden. Add garlic and curry paste and cook for 1 min.
  2. Add the carrots, squash, coconut milk and then refill tin with 400ml water and add that... stir well then simmerfor 25 mins. Add more water if it seems too thick.
  3. Add peppers and cook for a further 5 mins. Season with s&p and serve with cauliflower rice and top with Greek yoghurt and coriander
Chicken Dhansak
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 8 boneless chicken thighs, chopped into slices
  • 3 garlic cloves, chopped
  • 25g grated fresh ginger
  • 3 tbsp tikka or josh rogan curry paste
  • 1 x 400ml tin chopped tomatoes
  • 1 chicken stock cube
  • 100g dried red lentils
  • Large handful o chopped coriander leaves
  • Lime wedges to serve
  1. Heat oil and fry onions and chicken slices for about 10 mins until golden brown. Add garlic, ginger and curry paste.
  2. Add tomatoes and 600ml water and stir. Crumble in stock cube and add lentils, bring to a steady simmer then cook for about 30 mins until lentils are soft and chicken cooked. Stir regularly so it doesn’t stick!
  3. Scatter the coriander over the top and serve with cauliflower rice and lime wedges and top with Greek yoghurt. ❤️
Vanilla Melting Moments
  • 175g S.R. flour
  • 125g cornflour
  • 50g icing sugar
  • 225g butter
  • 1tsp vanilla extract
For the icing
  • 50g butter
  • 125g icing sugar
  • 1/2 tsp vanilla extract
  1. Whizz SR flour, icing sugar and cornflour in a food processor, add the vanilla extract and butter and mix until it comes together. Roll the mixture into little balls the size of large marbles and place on lined baking tray. Dip a fork into a cup of cold water and press down on each biscuit to score the top. Bake for 10-15 mins until firm. Cool....
  2. To make the icing just mix all ingredients in a bowl until smooth and creamy.
  3. When the biscuits are cold sandwich together with the icing and dust with icing sugar. Take care when handling the little biscuits as they are terribly fragile!
  4. As an alternative to topping biscuits with icing sugar you can melt some chocolate and put a dollop on top of each biscuit! ❤️❤️❤️
Coffee And Nut Praline Cake
  • 1 tbsp coffee granules
  • 1tbsp boiling water
  • 4 eggs
  • 225g caster sugar
  • 225g S.R.flour
  • 225g marg
  • 1tsp baking powder
For the praline
  • 100g granulated sugar
  • 75g mixed nuts
For the icing
  • 1 tbsp coffee granules
  • 1tbsp boiling water
  • 200g butter
  • 400g icing sugar
 You will need 2 x 8” greased and lined cake tins
  1. Dissolve coffee granules into boiling water and stir until smooth. Mix eggs, sugar, marg, baking powder and flour in a food processor until smooth. Add the coffee and mix again until all combined. Divide into two cake tins and cook at 180 degrees c for about 20-25 mins until well risen and golden then take out of oven and leave to cool in a wire tray.
  2. Meanwhile make the praline..... slowly dissolve the sugar with 4 tbsp water then bring to the boil and watching carefully let the mixture boil until it goes a golden brown colour. When it has reached this point add the nuts, swirl them around in the sugar mixture and then pour onto a lined baking sheet. Leave to cool completely then break the praline up into very small pieces (I just pop it all into a plastic bag and smash it with a rolling pin!)
  3. Make the icing: dissolve the coffee granules in the boiling water then add to the butter and icing sugar. Mix until smooth and creamy in a food processor.
  4. To assemble: place one cake on a pretty serving plate and spread half the icing on top of it then sprinkle half the praline on top of that icing. Sandwich the other half of the cake on top then spread with the remaining icing and sprinkle with the rest of the praline.
  5. Now make a cuppa and enjoy a huge slice of deliciousness!!!

Thank You Mimi


Mimi wears the new soft feathers scarf: SHOP NOW