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Quick Indian Spiced Broccoli with Yellow Lentils and Toasted Almonds

13 Feb Indian Broccoli & Lentils with Almonds

Indian Broccoli and Lentils

I bought some lovely tender stem broccoli from the farmer’s market on Sunday. I wanted to elevate it to top billing in a dish rather than the, green vegetable on the side of something else, that it can so often be thoughtlessly demoted to.

Tender Stem Broccoli

One of the most successful recipes on my blog (as in most viewed) is a delicious broccoli as the star dish. It’s my version of an Ottolenghi recipe for Chargrilled Broccoli with Garlic, Chilli & Sweet Soy Rice Noodles. It’s still one of The Washer Up’s favourites, and mine. I don’t make it as often as I would like because chargrilling the broccoli on  my striped grill pan fills the kitchen (and the rest of the house) with smoke. Our extractor fan is useless. I think it actually blows the smoke into the kitchen rather than extracting it, so I have to leave the front door open to let it all out. It might need cleaning I suppose. *Buries head in sand*.

Indian Spiced Broccoli & Lentils

This is a quick and easy supper or lunch dish that can be thrown together in about half an hour. That is a real 30 minutes by the way, not a Jamie Oliver 30 minutes. Which is more like 60 minutes in human time in case you were wondering.

Indian Broccoli & Lentils with Almonds

Indian Spiced Broccoli with Yellow Lentils and Toasted Almonds

Serves 2 as a light lunch/supper with some Indian bread. Easily doubled.

Vegan, Gluten-free

  • 2 tsp coconut oil (or any cooking oil)
  • about 225 g tender stem broccoli or florets
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 green chilli, finely chopped (deseed for less heat)
  • 1 Tbsp minced ginger
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground coriander
  • 125 g dried yellow lentils (or any quick cook lentil)
  • 250 g + veg stock
  • salt & black pepper
  • a handful of chopped fresh coriander
  • 1/2 lemon
  • a handful of flaked almonds (or cashews) toasted in a dry pan until lightly browned

Heat the oil in a large pan over a medium high heat, add the cumin seeds & mustard seeds and cook until they start to pop. Add in the onion, garlic, chilli & ginger with a pinch of salt and cook for about 4 minutes until softened. Then add the lentils, turmeric and ground coriander stirring to coat the lentils and pour in 250 ml stock.

Bring to the boil then lower the heat  and simmer, covered for about 12 minutes (depending on the lentils) until they are tender soft. Lay the broccoli on top of the lentils and add a good splash of veg stock, season well with salt & pepper, bring to the boil again then lower the heat and simmer, covered again for about 5 minutes until the broccoli is tender but still crisp.

Add most of the fresh coriander and a squeeze of lemon juice and taste. Adjust seasoning as required.

Serve topped with some toasted flaked almonds, the rest of the fresh coriander and a wedge of lemon to squeeze over.

Indian Broccoli & Yellow Lentils

And no need to use (or clean) the grill pan or the extractor. Result.

Indian Broccoli with Lentils

Happy Valentine’s Day!

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Tandoori Spice Roasted Cauliflower and Chickpea Quiche

27 Nov Tandoori Cauliflower Quiche

I saw a recipe for a whole head of cauliflower marinated and then roasted in Tandoori spices on Pinterest. Okay I am a bit obsessed with Pinterest but I get a lot of inspiration there and keep it all in one place without having to print things out and leave bits of paper piling up on every surface. The Washer Up is happier anyway. He hates mess and this way I leave less stuff on his art installation which is actually our kitchen table.

I’m not allowed to cook the pumpkin by the way. It’s a study in time and space apparently. Which means he is waiting to see how long it takes for me to mess up the space with my stuff. I love the new light though. Industrial, elegant and huge. It’s beautiful, not everyone’s cup of tea I’m sure. Pinterest made me do it.

So back to the cauliflower, I didn’t have a whole one so I mixed the tandoori spices with some goat’s yoghurt to make the marinade that I tipped over some florets that I had and added some chickpeas for protein and texture. I roasted these and left them to cool and dry out a bit because I wanted to use them as a samosa filling. The samosas were fabulous but we only had enough filo pastry for four, which we ate for dinner, so no photos I’m afraid. The technique is the same as for my recipe for Sweet Potato Samosas if you want to go down that route.

Because I could only make four samosas I had lots of filling left so I decided to throw them into a quiche for lunch the next day. Tandoori Cauliflower Quiche, that is Franglo Indian in case you were wondering where to file it.

The pastry is my olive oil spelt flour favourite that is quick, simple and delicious with anything.

Just writing out the recipe title below I had a brain wave that I had seen this recipe before somewhere. A little research brought me to Food To Glow who made practically the same thing a few months ago. It just goes to show that nothing is original even Franglo-Indian leftovers quiche. We do have very similar taste in food so I suppose it is inevitable, subliminal serendipity or something!! Thanks Kellie ;D

Tandoori Roasted Cauliflower & Chickpea Quiche Recipe

Makes 1 large quiche, Vegetarian

Tandoori Spice Mix Adapted from My New Roots

You only need 1 Tbsp for this recipe

  • 1 tsp chilli powder
  • 1 1/2 tsp ground cardamom
  • 2 Tbsp cumin seeds
  • 1 Tbsp coriander seeds
  • 1/4 whole nutmeg grated
  • 1 tsp whole cloves
  • 1 1/2 sticks cinnamon, broken
  • 1 Tbsp turmeric
  • 1 Tbsp paprika

Grind everything except last 2 ingredients in a mortar & pestle or spice grinder to a powder then mix with the turmeric & paprika. Store in an airtight container in a cool dry place.

  • 350-400 g cauliflower florets
  • 200 g cooked chickpeas, rinsed & drained
  • 1 Tbsp tandoori spice mix (recipe above)
  • 4 cloves garlic, minced
  • 1 tbsp minced ginger
  • 1 tsp salt
  • 1/4 tsp black pepper
  • juice of 1 lemon
  • 1 pot (125 ml) goats or Greek yoghurt
  • 50 gr toasted almonds or cashews
  • a handful of fresh coriander

Tip all the ingredients except the nuts into a plastic freezer bag, seal and mix together well by smushing it about in the bag with your hands. Leave to marinate in the fridge for 1 hour minimum.

Preheat the oven to 180C and line a baking tray with baking paper. Tip the contents of the freezer bag onto the tray and spread out evenly. Roast for 25-30 minutes until dried and slightly browned then leave to cool. Stir through the toasted almonds/cashews and chopped coriander. Taste and add more salt & lemon juice as required.

You can use the cooled mixture as a filling for samosas, see recipe here or continue on to make the quiche.

Makes a 28-30 cm quiche. Vegetarian. Pastry recipe from Chocolate & Zucchini

  • 250 g spelt or wholemeal flour
  • 1 tsp salt
  • 1 tsp tandoori spice mix (see above)
  • 4 Tbsp (1/4 cup) olive oil
  • up to 120 ml (1/2 cup) cold water
  • 3 eggs
  • 1 pot (125 gr) goat’s yoghurt (or greek yoghurt)
  • milk ( I used oat milk)
  • salt & black pepper
  • a handful of grated manchego/cheddar (optional)

Lightly oil & flour your tart tin. In a large bowl, mix together the flour, salt and spices, drizzle in the olive oil mixing/mashing it in with a fork until well combined (a bit like crumble mix). Measure out the water then drizzle slowly into the flour a bit at a time and mix it in with the fork until just absorbed then bring it together with one hand kneading a little just until it forms a cohesive ball. you may not need all the water. Do not over work or it will be tough. You can refrigerate it now if it is warm.

Preheat the oven to 190C. Roll it out on a lightly floured surface, turning it quarter turns as you go to stop it sticking, to the correct size about 2-3 mm thick. Flour your rolling-pin and roll the pastry onto it lifting it gently over to the tart tin and unroll the pastry onto the tin. Push the pastry into the tin (do not stretch it) and trim off the excess. Keep it to make a little tart if you have enough.

Prick the base of the tart all over with a fork. Separate one of the eggs and use the white to brush all over the base of the pastry and the sides. Bake for about 8 -10 minutes until the egg white is cooked and the pastry is starting to dry out. This creates a barrier and stops the bottom from becoming soggy when you add the liquidy filling.

Spread the roasted cauliflower chickpea mix over the base of the pastry in an evenish layer, you will probably not need all of it. In a measuring jug whisk together the two remaining whole eggs and the extra yolk then add the goat’s yoghurt and whisk again. Add enough milk to take it to the 450 ml mark, season well with salt & black pepper and mix again.

Open the oven, put the tart on the middle oven shelf, pull it out and then pour the egg mixture into the tart, top with the grated cheese (if using), gently push the shelf in and close the door. This stops the mixture slopping everywhere hopefully.

Bake until the quiche is just set and nicely browned about 30-40 minutes. Leave to cool slightly and serve warm (not hot) or at room temperature.

Serve the quiche or samosas with a green salad and a yoghurt, lemon & mint dipping sauce.

Enjoy!!

Keralan Vegetable and Coconut Sambar Recipe

2 Nov Keralan Vegetable Sambar

Kerala is right at the top of my list of places I want to visit. It is located on the Malabar coast of south-west India and is known for having some of the best and most delicious vegetarian food in the whole of India. That and its beautiful beaches, backwaters, tropical forests and luxury Ayurvedic retreats and you can see why I am so keen to get there.

Until that day arrives I am happy to continue on my culinary journey around my kitchen and be transported by the flavours and smells unique to that area. Sambar is a typical southern Indian vegetable stew made with lots of vegetables and pigeon peas (or lentils) in a tamarind broth. The sambar is the spice mix or paste which has variations from state to state in the south.

Coconuts grow along the coast in Kerala and most of their signature dishes feature it in some form. This Keralan Sambar powder  is made by toasting coconut along with the spices and grinding it to create a paste that is used to flavour the stew. The sambar is finished or tempered with a garnish of mustard seeds, chilli and spices cooked in coconut oil that is poured over just before serving.

In the original recipe the pigeon peas or lentils are cooked separately with some turmeric and chilli powder until soft and mushy. They are then added to the vegetables cooked in the tamarind & stock to thicken the stew towards the end. I used dried quick cooking yellow lentils that cook in the same amount of time as the vegetables so I cooked it all together. Less washing up too.

The vegetables I used are just what I had in the fridge. You could use pumpkin, carrots, potatoes, aubergine, courgettes, okra…..

Keralan Vegetable & Coconut Sambar Recipe

Serves 4 with rice. Vegan, gluten-free. Adapted from The Mistress of Spices & Sankeerthanam

  • 75-100 g dried yellow lentils
  • 300 g sweet potato, scrubbed & cut into 2 cm chunks
  • 300 g cauliflower florets
  • 300 g (1 very large) tomato, chopped
  • 200 g green beans, trimmed & halved
  • 1 litre veg stock
  • 1 or 2 tbsp tamarind paste
  • 1/2 tsp turmeric
  • 1/4 tsp chilli flakes
  • salt
  • about 1 tsp jaggery/brown sugar or honey

For the tempering:

  •  2 tsp  coconut oil
  • 1/2 tsp mustard seeds
  • 1 dried red chilli whole (I used fresh)
  • 1/2 tsp cumin seeds
  • curry leaves (if you can get them)

Put the veg stock and tamarind in large pot with the turmeric, chilli flakes, lentils, sweet potato and cauliflower. Bring to the boil, season with salt then lower the heat, cover and simmer for about 15 minutes until the potatoes & lentils are cooked. Meanwhile make the sambar paste.

For the sambar paste

  • 4 Tbsp grated coconut
  • 1 cardamom pod
  • 1 tsp ground coriander seeds
  • 1 dry red chilli (I used fresh)
  • 1/2 tsp cumin seeds
  • 1/4 tsp black peppercorns
  • 1/2 cinnamon stick
  • 1 clove garlic, chopped
  • 1 small onion, roughly chopped
  • salt

Toast everything in a dry frying pan until fragrant and toasty. The onions wont be cooked. Blend to a paste adding some salt and water as necessary.

Stir the sambar paste into the vegetable pot then add the softer vegetables, the beans and tomatoes. Bring to the boil again, lower the heat, cover and simmer for another 10 minutes or longer, until the lentils have broken down and you have a thicker stew consistency.  Add the jaggery/sugar or honey and taste for seasoning. Does it need more salt or sugar?

When ready to serve, heat the coconut oil in pan over a medium high heat and add the tempering spices, chilli and curry leaves (if using). When the seeds start to splutter tip the contents of the pan over the stew and serve with rice or flatbreads.

Things That Made Me Smile Today….

The oranges are coming. They are turning from green to a yellowy orange. Getting more orange every day. Which means it’s not long till Christmas.

Which means I need to get busy making Grandad’s Pickled Onions if I want them to be ready in time for Christmas. They need at least a month to mature into the spicy perfect beasts that everyone adores.

What Christmas treats are you planning to make this year?

Have a great weekend!

Indochine Melon Coconut Curry, Lemongrass, Coriander, Rice Noodles

26 Mar Indochine Melon Curry

This was one of the five different vegetarian curries we had the pleasure of trying at Indochine restaurant on the Delaire Graff Wine Estate. The whole experience was out of this world but this curry was the best I have ever had. And I’ve had a lot. I’d even go so far as to say it is one of the best dishes I have ever tried from anywhere in the world.

It’s unusual, elegant, fragrant, well-balanced, exotic, beautiful and totally delicious. It’s not actually on the menu, the chef on the evening that we were there, Virgil prepared a special selection of vegetarian curries for us to try. If anyone is listening from Indochine, you should definitely put it on your menu. It is really fantastic.

The drive up to the Delaire Graff Wine Estate has stunning views of the surrounding mountains and when you drive up through the shady tree-lined drive to see the well-manicured lawns and row upon row of parallel vines, you know you have arrived somewhere special.

And if you thought that the exterior was beautiful you have to see the interior to believe it.  The entrance lobby is flooded with light and filled with huge exotic flower arrangements. Bronze sculptures and water features punctuate the space, creating a modern African glass jungle.

Contributing to the theme, the lounge areas are decorated with gold and ebony pieces that transport you the colonial luxury lodge of your dreams. Or is it just me? I could definitely get used to this.

The restaurant has floor to ceiling glass doors opening out onto a terrace that takes full advantage of those spectacular views.  The copper and blue theme mirrors the red earth and blue sky of the surroundings bringing the outdoors in.

The curved banquette seating, facing the view is perfect for an intimate dinner for two.

A lovely detail, they have little pots of microherbs on the tables. Should you need a little more coriander.

Let’s get onto the food. First a bamboo basket arrived filled with pickled cucumber, black rice crackers (amazing), sweet potato crisps and a trio of sauces to go with them. Passionfruit, cucumber and pineapple & chilli. We chose a bottle of the Delaire Sauvignon Blanc as recommended by our excellent waiter. It had a hint of passionfruit which made it the perfect wine pairing with the spicy, fragrant dishes to come.

The amuse bouche was a little mouthful of tofu, mushroom, edamame and coconut sauce. Beautifully presented on a piece of slate. You may have noticed that I am plating some of my food on a slate tile at the moment. This is where the inspiration came from.

Our starter was an Indian Spiced Makhani Tofu Croquette, cinnamon confit tomatoes, pickled root vegetables, raita, beet leaves and tomato chutney. Presented on a slate tile again. You can see how all the colours stand out so beautifully.

We also ordered a Green Mango Salad with lime juice, chilli, ginger, coriander, mint. This classic Asian dish is refreshing, light, crisp and fresh. It makes a great side dish because of the contrast in textures. The cold crunch of the unripe mango with the hot spicy sauces of the curries. You can see why it is a classic all over Asia.

We were then presented with a palate cleanser. Apple and Ginger Sorbet with a sake shot. Oh alright then.

The sous chef Virgil came out with our main courses to explain the selection of curries he had made for us.

Tapioca Pearls with Curried Squash and Tofu Tom Yam, never has tapioca tasted so good or looked so beautiful.

Thai Green Pak Choi Curry with broccoli, sugar snaps, edamame, spring onions, light, fragrant and spicy

Melon Coconut Curry with lemongrass, ginger, coriander, chilli and fresh mint. Mind blowing honestly.

Lychee Red Curry with pickled cabbage, coconut, ginger and sprouts. This fruit in curry thing is going to catch on.

Burmese Aubergine Curry, tomato, garlic, cumin, coriander and turmeric. Aromatic and spicy.

For dessert we ordered the Trio of Creme Brulee because why wouldn’t you?

White Chocolate & Chilli, Ginger & Lime, Coconut. Heaven on a plate.

This restaurant has some of the best food I have ever tasted. It is daring, exquisite and mouth-wateringly good. If you live in SA and you haven’t been, you need to go. Exceptional food and service in luxurious surroundings.  Go on, treat yourself you know you want to. For more details and menus check out their website here.

For those of you that don’t live in South Africa, you need to try this recipe. And if you’re saying “Eww melon in curry, that’s gross” you’re just going to have to trust me on this one. The cool sweetness with the spicy, aromatic sauce is an unbelieveable combination that deserves some recognition. Do it.

You will have to make your own curry paste and coriander puree but don’t let that put you off it is not difficult and it is so worth it. You will also need to get a melon baller if you haven’t already got one leftover from the Seventies. You can serve it with plain rice or some thick rice (stick) noodles like I did.

Indochine Melon Coconut Curry with Rice Noodles

Serves 4, Vegan, Gluten-free. Adapted from the Indochine recipe

Prep time: 25 mins Cooking time: 20 mins

For the curry paste:

  • 1/2 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 1 cardamom pod
  • 5 white peppercorns
  • 1 pinch grated nutmeg
  • 4 small green chillies, deseeded and chopped (depending on the chilli)
  • 1 tbsp finely chopped/minced lemongrass
  • 1/2 tbsp minced ginger
  • 1/2 small red onion, finely chopped
  • 1 tbsp garlic (about 3 cloves) finely chopped
  • 1/2 tsp lime/lemon zest
  • 1/2 tsp turmeric
  • 1/2 tsp finely chopped coriander stalks
  • a big pinch of salt

Blend everything together in a mortar and pestle or food processor until you get a smooth- ish paste. Set aside.

For the Coriander Puree:

  • a bunch of fresh coriander leaves(or a mix of coriander & basil), roughly chopped
  • 1/2 tsp bicarbonate soda
  • 1 bowl of iced water

Bring a pot of water to the boil and add the bicarb. Plunge the coriander into the hot water and leave until the water starts to turn green. Drain off most of the water and blend to a smooth puree in a measuring jug. Cool down by putting the measuring jug in the iced water.

For the Curry:

You can use which ever melon is available, two different colours is nice.

  • about 500 gr (rind on weight) watermelon
  • about 500 gr (rind on weight) green melon
  • 2 cans coconut milk (do not shake before opening), I used low-fat
  • 2 tsp palm sugar (or brown sugar)
  • the juice of half a lemon
  • coriander puree (see above) I used about 2 or 3 tbsp
  • salt
  • thick rice (stick) noodles for 4 people (or rice)
  • fresh mint leaves, rolled up & finely shredded for garnish
  • toasted coconut for garnish
  • vermicelli rice noodles deep-fried for garnish (optional)

Scoop out balls of melon flesh with the melon baller but leave the excess on the rind. Scrape out the excess flesh into a food processor and blend to a smooth puree.

To a large pan over a medium high heat, add the tops of the coconut milk (the thick cream bit) and cook until bubbling and starting to reduce. Add the curry paste and stir for 3 minutes until fragrant. Add the rest of the tins of coconut milk, reduce the heat and simmer for about 10 minutes. Stirring occasionally.

Cook the rice noodles according to the instructions on the packet.

Add the palm sugar, lemon juice and salt to the sauce then stir in the coriander puree and melon puree and taste. Adjust salt, lemon juice as required. Then add the melon balls, stirring to coat them in the sauce and heat through.

To make the vermicelli garnish, heat some oil in deep-frying pan until it sizzles when you test it with a dried noodle. Carefully drop a bunch of the dried rice vermicelli into the oil , it will puff up straight away. Remove immediately with a slotted spoon and leave to drain on kitchen paper.

Serve the curry over rice noodles, garnished with the shredded mint leaves, toasted coconut and fried vermicelli (if using).

Thanks Indochine for a fabulous evening and for introducing us to the genius of fruit in curry. I am desperate to try the lychee one next…

Cape Malay Sweet Potato Samosas, Spiced Apple Chutney, Curried Mayonnaise

14 Mar Sweet Potato Samosas

This recipe is inspired by a meal we had at Apprentice in Stellenbosch. Apprentice is a restaurant owned by the Institute of Culinary Arts. All the staff, kitchen and front of house, are students from the institute serving a six month placement.

The Head Chef Hylton is a former graduate from the institute and he trains and watches over the trainees. Two of the chefs in the Top Ten restaurants of South Africa are graduates of this scheme including the winner of the award for best chef 2011/2012 Peter Tempelhoff.

We went for lunch and ordered the Tapas plate, the Greek Salad and the Roasted Vegetable Wrap. Every dish was full of flavour and well executed. Hylton was very keen to inform us that the evening menu is far more “fine dining” so he bought us an example of that menu. The Beetroot Tart came with a dukkah spiced goat’s cheese and honeycomb crumble. Really lovely. The lunch menu is more casual but no less enjoyable. They also open in the morning with a very popular breakfast menu.

Part of the tapas plate was a delicious sweet potato samosa that I was very keen to recreate at home. They make their own Cape Malay curry powder which makes a real difference to the flavour. I managed to get the recipe for both the samosas and the curry powder so now I have always got some to add to any vegetable curry or chutney that I make. I recommend that you have a go at it too.

I used a double layer of filo pastry cut into 9/10 cm strips (above) to make these. You could also use spring roll wrappers, see my tutorial here. I brushed them with olive oil and baked them rather than deep-frying but it’s up to you. The apple chutney is sweet and sticky like a spicy jam and I also made a curry mayonnaise (the yellow stripe) to go with it, made with the Cape Malay curry powder.

Sweet Potato Samosas with Apple Chutney & Curry Mayonnaise

Makes 12-15 depending size, vegetarian. Adapted from The Apprentice recipe

For the Cape Malay Curry Powder:

  • 1 tbsp mustard seeds
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tsp dried chilli flakes
  • 1 tsp chilli powder
  • 1 tsp fenugreek seeds
  • 1 tsp black peppercorns
  • 1 tbsp turmeric
  • 18 curry leaves (optional)

Roast the whole spices in a dry pan for a minute until fragrant. Grind to a fine powder then add the powdered spices and curry leaves if using. Store in an airtight container.

For the samosas:

Prep time: 45 mins Cooking Time: 15 mins

  • 1 large sweet potato (about 350 gr), peeled & cut into 1/2-1 cm cubes
  • 1 tsp Cape Malay curry powder (see above)
  • 1/2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • a pinch of dried chilli flakes
  • 1/2 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tsp minced ginger
  • 1/2 tsp palm sugar or brown sugar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 1 cardamom pod, bashed
  • 1 tbsp olive oil
  • a handful of fresh coriander, chopped
  • 1 pack filo pastry sheets, defrosted
  • 1 egg & a splash milk, beaten, to stick samosas
  • olive oil for brushing

Preheat oven to 200 C and line a baking tray with baking paper.

Mix all of the ingredients apart from the fresh coriander together and spread out in one layer on the baking tray. Bake until soft about 10-15 minutes. Leave to cool. Remove bay leaf, cardamom pod and taste. Stir through the fresh coriander. Mash slightly to create a chunky mass.

Unroll the filo, remove two layers and cover the rest with a tea towel to stop it drying out. Cut the double layer into 9 or 10 cm strips.

Take a heaped teaspoon of the sweet potato mix and lay it in a triangle shape at the bottom of the strip on the right hand side. See the pictures above. Brush the edges with the egg wash then fold the left hand side of the pastry over the filling to create the triangle.

Brush around the edges with egg wash again and fold the whole triangle up along the long edge. Brush with egg wash again and fold the triangle over to the left. Keep folding until you have reached the top and run out of pastry.

Put the folded samosa on a lined baking tray, brush the top with olive oil and continue to make samosas until you run out of filling.

Bake at 200 C for 10-15 minutes until golden and crispy.

For the Spiced Apple Chutney:

Prep time: 10 mins Cooking time: 25 mins

  • 1 large apple, (200 gr) peeled, cored & chopped
  • 1/2 tsp salt
  • 1 medium tomato, chopped
  • 1/2 onion, chopped
  • 25 gr sultanas/raisins
  • 1/2 orange, zested & juiced
  • 50 gr brown (or raw) sugar
  • 1 tsp Cape Malay curry powder (see above)
  • 1 tsp minced ginger
  • 50 ml cider vinegar

Add all the ingredients except the apples to a large frying pan, bring to the boil then lower the heat and simmer for about 10 minutes until the onions are tender. Add in the apples and cook for another 20 minutes or the apples are soft and the mix has reduced and thickened and is sticky.

Blend it with a stick blender until jammy but still a bit chunky.

For the Curried Mayonnaise:

  • 2 tbsp Cape Malay curry powder (see above)
  • 2 tsp olive oil
  • a pinch of salt
  • 4 tbsp mayonnaise

In a bowl, mix together the curry powder and olive oil to a paste. Add the mayonnaise and mix vigorously until combined. If it splits add more mayo. Season with a pinch of salt & taste.

Serve the hot samosas with the apple chutney, some curry mayo and sprinkle with some more fresh coriander.

At the Institute of Culinary Arts they cultivate chefs who breathe inspiration and innovation into the culinary world. The hospitality industry is experiencing record growth and South Africa is leading the way. Food is being taken a lot more seriously and there is also a growing public interest in quality ingredients and local flavours and cuisines. The concept of giving young chefs the opportunity to learn and grow in a business enviromment is obviously a very succesful one. For more information visit their website here.

Aloo Gobi Filo Tartlet – My Guest Post at Como Water

28 Jan small-7

The inspiration for this dish came to me because at the moment, where I walk the dog in the mornings, they are harvesting potatoes and cauliflowers.

One of my favourite Indian dishes is Aloo Gobi which is potatoes and cauliflower cooked in a spicy masala. It is real Indian comfort food, the potatoes and cauliflower are meltingly soft, this is no time for al dente vegetables!

 Serving it in a filo tart shell just gives it a little contrast in texture. The delicate crisp filo is the perfect vehicle for the Aloo Gobi and it makes it look a bit more special too.

The recipe for this tartlet is over with Tiffany at Como Water. I was really honoured when Tiffany asked me to guest post on her blog.

I first “met” Tiffany as a friend on Foodbuzz and quickly discovered that we have very similar values and taste in food. I would even go as far as to say that we are foodie kindred spirits. I really hope that one day that we can meet in person and have a very long lunch somewhere gorgeous! This is her introduction:

When I was fourteen, I decided to defy the codes of my family and of my community.  I stopped eating meat. With a splash of age, a sprinkle of food documentaries, a dash of books about the food industry, and a bushel of life experiences, vegetarian and vegan food went from being something I approached rather nonchalantly to becoming a way of life. I started comowater.com to share information and to share my meatless meals, to dialogue with people who approach food from perspectives that may be similar to or very different from my own, and to showcase what I cook on average nights and on special occasions. This site is not about conversion or pushing an agenda. Instead, I hope that folks–vegetarians, vegans, flexitarians, pescatarians, and carnivores alike–come to comowater.com to be inspired to make their own vegan and vegetarian cuisine prepared with passion and love.

She also has a “When You Need a Boost Page” filled with really inspirational quotes. This is one of my favourites:

“Everything you could ever want or to be, you already have and are.” ~I Heart Huckabees~
Hop over to Como Water for the recipe and have a look around while you’re there. Say hello to Tiffany from me!

Indian Spinach Koftas with Creamy Tomato and Cashew Nut Sauce

19 Jan Spinach Koftas

Any excuse to get more spinach in my diet and I’m there. It’s not all about the iron you know, here are just some of the health benefits of eating this wonderful green leaf. Popeye wasn’t as stupid as he looked….

One cup of spinach has nearly 20% of the RDA of dietary fibre which aids in digestion, maintains low blood sugar, and curbs overeating.

Flavonoids — a phytonutrient with anti-cancer properties abundant in spinach have been shown to slow down the growth of stomach and skin cancer cells. Furthermore, spinach has shown significant protection against the occurrence of aggressive prostate cancer.

The vitamin C, vitamin E, vitamin K, beta-carotene, manganese, zinc and selenium present in spinach all serve as powerful antioxidants that combat the onset of osteoporosis and high blood pressure.

Both antioxidants lutein and zeaxanthin are especially plentiful in spinach and protect the eye from cataracts and age-related eyesight degeneration.

One cup of spinach contains over 337% of the RDA of vitamin A that not only protects and strengthens “entry points” into the human body, such as mucous membranes, respiratory, urinary and intestinal tracts, but is also a key component of white blood cells that fight infection.

The high amount of vitamin A in spinach also promotes healthy skin by allowing for proper moisture retention in the epidermis, thus fighting psoriasis, acne and even wrinkles.

This information is taken from healthdiaries. com

Some friends of ours, Nik & Stacey bought us a new cook book called I Love Curry by Anjum Anand on their last trip back to the UK.  On the first flick through this was the recipe that stood out for me, the one that I wanted to make straight away.

The blended cashew nuts in the sauce give it a creamy texture and flavour that is perfect with the light and fluffy spinach koftas. The koftas are made in a similar way to spinach and ricotta gnocchi and then fried. I used goat’s ricotta which gives a very mild goat’s cheese flavour and is so much better for you than cow’s milk. I served it with a spiced turmeric pilaf rice.

Indian Spinach Koftas with Creamy Tomato & Cashew Nut Sauce

Serves 3-4, vegetarian, gluten-free. Adapted from I Love Curry by Anjun Ananad

For the sauce:

  • 2 large tomatoes, quartered & deseeded
  • 3 cloves garlic, chopped
  • 2 tsp minced ginger
  • 1 or 2 tbsp coconut oil (or other vegetable oil)
  • 1 onion, sliced
  • 50 gr cashew nuts
  • 1/2 tsp turmeric
  • 1/2 tsp chilli powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 500 ml veg stock (or water)
  • 2 tbsp tomato puree
  • 1 tsp palm sugar (or brown sugar)
  • a dash of Worcestershire sauce (vegetarian)
  • a squeeze of lemon juice
  • a handful of fresh coriander leaves, to serve

For the koftas:

  • 200 gr fresh spinach, washed
  • 2 tbsp cornflour (cornstarch)
  • 200 gr ricotta cheese (I used goat’s ricotta)
  • vegetable oil for deep-frying

For the Turmeric Pilaf:

  • 220 gr basmati rice, well washed
  • 2 tbsp coconut oil (or butter or ghee)
  • 1 tsp cumin seeds
  • 1 cinnamon stick
  • 1 bay leaf
  • 4 cardamom pods
  • 4 cloves
  • 1 small onion, sliced
  • 1/2 tsp turmeric
  • 1 tsp salt
  • 1/2 tsp black pepper

Blend the tomatoes, garlic and ginger to a paste with a little water to get it going. Heat the oil in a large pan over a medium heat and cook the onion for about 5 minutes until lightly browned.

Add in the blended tomatoes, cashew nuts, spices, salt & pepper. Cook over a medium heat for 15 minutes, stirring occasionally. Blend until smooth with a little water if necessary then pour it back into the pan, add the stock (or water), tomato puree, sugar and Worcestershire sauce. Bring to the boil, then reduce the heat and simmer for 8-10 minutes until it is the consistency of single cream.

Meanwhile make the dumplings. Wilt the spinach in a pan with a tbsp water, a pinch salt and 1/4 tsp freshly grated nutmeg. When cool enough to handle squeeze out the excess water (in a clean tea towel) and blend to a puree with a stick blender. Then add the cornflour and ricotta and mix together well. Taste and season with salt & black pepper as required.

Heat about 5cm vegetable oil in a deep frying pan or wok over a medium high heat. To test if the oil is hot enough drop a tiny amount of the spinach mix into the oil, it should sizzle immediately but not brown straight away.

Drop heaped teaspoons full of the spinach mix into the oil. You will need to do it in batches. I got 16 out of this mixture.

Cook the koftas, turning occasionally with a metal spoon, so they cook evenly. They should take 2-3 minutes per side until browned. Remove with a slotted spoon and drain on kitchen paper.

To serve, add a squeeze of lemon to the sauce. You can add the koftas into the sauce to reheat them or serve them straight way with the hot sauce poured over and some fresh coriander leaves to garnish.

For the Rice Pilaf:

Tip the rice into a large bowl, cover with water and leave to soak. Heat the coconut oil/ghee in a saucepan over a medium heat then add the cumin seeds, cinnamon stick, bay leaf, cardamom pods and cloves and leave to sizzle and pop for about 20 seconds. Add the onion and cook for about 4 minutes until turning golden.

Drain the rice and add it to the pan with the turmeric, salt & black pepper and cook, stirring for a minute. Add 400 ml water, taste the water and add more salt if necessary.

Bring to a boil then reduce the heat to its lowest setting, cover and leave to cook for 12-13 minutes without stirring. Check the rice it should be cooked. Remove from the heat and serve when ready.

Things That Made Me Smile Today…………..

Today we visited the Alcazaba (Moorish fortress) in Malaga. It’s the first time we’ve been and I was really surprised at how beautiful it is. Everyone goes to the Alhambra but I doubt many people even know there is a smaller much less touristy version in Malaga. It’s practically deserted. Apart from the robins that is….

I have obviously taken a whole load more photographs that I will share with you over the next few posts, this is just a teaser….

Sweet Potato and Lentil Dhal

18 Dec Sweet Potato Dhal

So here it is, as promised, the recipe for my Sweet Potato Dhal that makes the perfect accompaniment to the crunchy Spiced Red Cabbage that I posted yesterday.

This is actually a combination of two of the very first recipes that I posted on this blog about a year ago, Sweet Potato Curry  and Indian Dhal Soup with Potato Stuffed Parathas. I love both of these dishes so much that I couldn’t choose which one to cook which is why I decided to combine them. Continue reading

Indian Spiced Sweet and Sour Red Cabbage

17 Dec Indian Spiced Red Cabbage

This is like a spicy pickled red cabbage that is served hot.  The cabbage isn’t overcooked so it keeps its crunchy texture and beautiful deep magenta colour. It is  lovely served as a side dish with any curry but specifically, in my opinion, with a dhal.

Dhals are soft, soupy lentil dishes. My idea of comfort food heaven. Best eaten scooped up in a piece of soft Indian bread or even just with a spoon. The crunchiness of this cabbage is the perfect accompaniment to the smooth, creamy dhal. The contrast of textures and flavours is gorgeous, it just works. Continue reading

Indian Spiced Scotch Egg with Curry Mayo and Turmeric Potatoes

24 Nov Vegetarian Scotch Egg

For those of you that don’t know, a Scotch egg consists of a hard-boiled egg (with its shell removed) which is usually wrapped in a sausage meat mixture, coated in breadcrumbs and deep-fried. They are traditionally served cold as picnic food.

The London department store Fortnum & Mason claims to have invented Scotch eggs in 1738  but they were most definitely taking inspiration from the Moghul dish Nargisi kofta where hard-boiled eggs are encased in a spicy meatball mixture. Continue reading

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