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Rhubarb, Ginger and Almond Crumble

14 Jan

I hope you realise that I am risking arrest by sharing this recipe with you. I could be charged with possession of an illegal substance or intent to supply. Apparently it is illegal to grow rhubarb in Spain because it is poisonous to goats. No I’m not joking, it’s true!

You can find tinned rhubarb in British supermarkets here but that’s not the same. For a start it’s not pink which is kind of the point of rhubarb really. The stuff in tins is a sloppy green excuse for rhubarb so when you do come across some of the real stuff, you always buy it and quite a lot of it. And before you ask, no, I’m not revealing the name of my supplier.

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Pumpkin, Feta and Spinach Wholemeal Calzones

6 Dec

Calzones are folded pizzas with the filling inside, like Italian pasties really. You can fill them with whatever you like but I love the autumn wintery feeling that you get from pumpkin or squash. Tomato and mozzarella feels a bit too summery for me at the moment.

The idea for this filling came from Rufus (not my dog, silly). This Rufus is actually called Greg (Rufus is his middle name) and the recipe was made by his wife, Katherine. Confused?

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Tunisian Spiced Aubergine with a Soft Poached Egg

9 Nov

This is another 0ne of those aubergine dishes that you have to try even if you think you don’t like aubergine. We are coming to the end of the season here now so it maybe your last chance to change your life. Or your eating habits anyway..

This is dish from Delia Smith (we love Delia) and she got it from an Elizabeth David recipe. It is supposed to be served at room temperature, drizzled with olive oil and served with some warmed pita breads on the side, a blob of greek yoghurt and fresh herbs on the top. Continue reading

Pumpkin, Carrot and Goat’s Cheese Tart

28 Sep

It is officially pumpkin time. These little babies that I have been watching grow while walking the dog have now been harvested and are sitting in big crates waiting to go to the market.

The Washer Up bought some pastry home from the restaurant saying it was the best pastry he’d ever made. It was an Austrian pastry recipe he used for a Viennese menu they had on Wednesday, he made a gorgeous quiche and had some pastry left over so he told me I had to use it because it was amazing. Continue reading

Jerk Roasted Squash with Fruit and Nut Rice Pilaf

21 Sep

I made some of this Jerk marinade/sauce to use up some of the hundreds of scotch bonnet chilli peppers I have at the moment. The plant/bush has actually flowered again and is now producing even more.

I also made another batch of my Scotch Bonnet Hot Pepper Sauce …..

The first thing I made with the jerk marinade was Jerk Baked Feta. I don’t have any pictures of it because I made it at night and we ate it all, sorry (not sorry really), but I will definitely do it again, it tasted amazing.

All you do is put the 200 gr block of Feta onto a large rectangle of foil, spoon over 3 or 4 tbsp of the jerk marinade and coat it well. Wrap up the feta in a foil packet and bake it for 10-15 minutes at 180 C. Unwrap your fragrant cheesy parcel and dive in with some  good pita or roti bread.

A customer at the restaurant, Norman, gave us a bag full of these beautiful squash. In my new guise as “Jerk Addict” I knew I was going to give it the jerk treatment. The sweet butteryness of the squash is enhanced by the spicy, zingy jerk marinade, they are made for each other, seriously.

I served this with a Fruit & Nut Rice Pilaf I found in my new Caribbean cookbook. Spice It Up by Levi Roots and drizzled it with some of my Scotch Bonnet Hot Pepper Sauce mixed with some Greek yoghurt to tone it down slightly.

Jerk Roasted Squash with Fruit & Nut Rice Pilaf

serves 3, vegan, gluten-free

For the jerk roasted squash:

  • 1 bunch/handful fresh thyme, leaves only
  • 1 tsp cinnamon
  • 2 tbsp chopped fresh coriander
  • 1 tsp coriander seeds, then crushed
  • 2 tbsp black peppercorns, then crushed
  • 1 tsp freshly grated nutmeg
  • 3 tsp allspice berries, then crushed
  • 6 cloves garlic, roughly chopped
  • 6 scotch bonnet chillies (mine are small) use 4 large deseeded
  • 2 tsp minced fresh ginger
  • 2 limes, zest of 1, juice of 2
  • 140 ml olive oil
  • 1 medium squash

Put all the ingredients for the jerk marinade (not the squash) in a processor and blend to a smooth paste. Transfer to a sterilised jar and seal. Refrigerate until needed. This makes about 200 ml.

Preheat the oven to 180 C. Wash the squash and slice off  a little of the top and bottom. Leave the skin on. Slice the narrow end into 1-2cm discs (see picture above). Then cut the fatter end in half lengthways, scrape out the seeds and slice each half into 1-2 cm half moons.

Line 2 baking sheets with foil and place the squash circles on one tray and the half moons on the other. Drop about a teaspoon of the jerk marinade onto each disc and swirl it around to coat the top. Turn the disc over and do the same on the other side. Do the same with the half moons. Drizzle both sets of squash with a little olive oil and put both trays in the oven. The discs on the top shelf and the half moons on the middle shelf.

Cook for 30 -40 minutes depending on the thickness of your slices. The half moons will be ready before the discs. You want them to be really soft when you test them with a knife.

Serve hot or at room temperature with the Fruit & Nut Rice Pilaf.

For the Fruit & Nut Rice Pilaf:

Serves 3, vegan, gluten free. Adapted from Spice it Up by Levi Roots

  • 150 gr long grain rice, I used a wild rice mix
  • 2 tbsp olive oil
  • 1/2 red onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tsp ground ginger
  • 50 gr sultanas (or dried tropical fruit mix)
  • 25 gr almonds, roughly chopped
  • 350 ml veg stock
  • the juice of 1/2 lime or orange
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • salt & black pepper

Rinse the rice in a sieve until the water runs clear and leave to drain. Heat the olive oil in a large pan with a lid over a medium heat. Add the onions and cook for about 5 minutes until softened then add the garlic and ginger and cook, stirring for another 2 minutes.

Next add the rice to the pan, stir to coat in the oil and spices then add the remaining ingredients and bring to the boil. Season well with salt & black pepper and boil hard for a minute. Then reduce the heat to very low and cover with a lid. Leave to cook for about 15 minutes until tender, try not to stir but make sure the rice doesn’t stick to the bottom of the pan.

Check seasoning and serve immediately garnished with some fresh thyme.

Serve the dish drizzled with some Scotch Bonnet Hot Pepper Sauce if you like it fiery. Or mix it with some greek yoghurt for a more manageable heat.

This jerk marinade is amazing. You can use it for chicken, fish or pork but try the foil baked feta and squash too. You may surprise even the most stubborn carnivores with this recipe.

I also used it as a salad dressing with some more olive oil and lime juice. I used some of the leftover roasted squash, chopped up with some chickpeas and mixed it into a salad with the jerk dressing and a splash of hot pepper sauce. Really good lunch dish..

Things That Made Me Smile Today……..

 The Eucalyptus trees are starting to shed their bark, covering the ground with cinnamon- like curls….

It reminds me of a programme I saw about the cinnamon producers in Sri Lanka. Strips of  bark from the cinnamon tree are layered together, one curl inside another and then it is expertly rolled into the cinnamon sticks we buy and use for cooking. Amazing to watch….

It is one of the few signs of autumn we get here, and the first nod towards the changing season…..

Hello Autumn!

Roasted Tomato, Saffron and Mozzarella Risotto Layer Cake

20 Aug

I roasted off another batch of my favourite slow roasted tomatoes yesterday and wanted to use them in something lovely for dinner. I found a recipe for a grilled vegetable saffron risotto cake that fit the bill perfectly.

In the original version they layer it with grilled aubergine, courgette and roasted peppers which I will definitely try next time. But I had all these sweet roasted tomatoes hanging about and I was hungry, so I just used them. I also added some of my sundried tomatoes for extra tomato intensity.

Roasted Tomato, Saffron & Mozzarella Risotto Layer Cake

Serves 4-6, vegetarian, gluten-free. Adapted from  Jane Baxter, The Guardian

  • 1 red onion, finely chopped
  • 1 big pinch saffron
  • 2 tbsp olive oil
  • 1/2 tsp crushed fennel seeds
  • 2 cloves garlic, finely chopped
  • 1 big pinch of dried chilli flakes
  • 20 slow roasted tomato halves, see recipe here
  • 2 or 3 tbsp finely chopped sundried tomatoes plus 8 strips for layers
  • 300 gr risotto rice (I used brown rice, it takes longer to cook and more stock)
  • salt & black pepper
  • a splash of white wine/vermouth
  • 1 – 1 1/2 litres veg stock
  • a bunch fresh basil leaves, 1/2 finely shredded 1/2 left whole
  • 125 gr ball mozzarella, sliced in 5mm thick ovals
  • a handful of finely grated Manchego/Parmesan
  • rocket, olive oil & balsamic vinegar to serve

Put the veg stock in small pan, over a medium-low heat to heat up while you are cooking.

Heat the oil in a large pan over a medium heat and cook the onion and saffron with a pinch of salt for 5 -6 minutes until softened. Then add the fennel seeds, garlic and chilli flakes and cook for a further 2 minutes. Now add 12 of the roasted tomato halves and any roasting juices, the chopped sun-dried tomatoes and the rice. Cook at a fast simmer, stirring for about 2 minutes, season generously with salt & pepper & splash in the wine.

Add the hot stock to the rice a ladleful at a time over a medium heat, adding the next ladleful when the previous one has all been absorbed. Continue like this until most of the stock is used up (1 litre for risotto rice – 1 1/2 for brown rice), taste the rice and see if it is cooked. It should still have a bit of bite to it. Season again, add in the finely shredded basil, stir and taste. Remove from the heat and leave to cool. I didn’t leave it to cool very long, I was hungry.

Preheat the oven to 180 C. Line the base of a terrine or loaf tin with baking parchment and oil/butter the sides. Take 1/3 of the cooled rice and press it into the bottom of the mould evenly. Top with 4 of the remaining roasted tomatoes in a line along the centre of the rice then top those with a half of the mozzarella slices, the a line of sun-dried tomato strips, then with a line of basil leaves. Sprinkle over half the grated cheese.

Top with another 1/3 rice, press down evenly and add toppings as before. Then finish off with the final layer of rice and press down evenly. Cook in the preheated oven for 30 minutes until golden brown on top.

To serve, run a knife around the edge of the cake and turn it out onto a serving plate. Use a serrated bread knife to cut into generous slices and serve with a rocket salad dressed with olive oil, balsamic vinegar, salt and black pepper.

This is equally good served hot or cold and would be perfect for a summer picnic or buffet table.

 I’m having this cold for my lunch now, have a great weekend!

 Happy Birthday Dad,

Love You xxx

Slow-Roast Tomato and Quinoa Caprese

25 Jul

These Roma tomatoes, also known as Plum tomatoes or, here in Spain, tomates Pera (pear tomatoes) are all beginning to ripen here now.

When I am out with Rufus in the morning I see the farmers and their wives with their straw hats and gloves on, picking them from row upon row of tomato plants and storing them in crates.

They are really cheap at the moment so you can buy a lot for very little money. One of my favourite things to do with these tomatoes is to slow-roast them. It intensifies the flavour, you can make a load and keep them covered in oil in the fridge.

All you have to do is cut them in half, put them on a lined baking tray, drizzle them with olive oil, balsamic vinegar, brown sugar, salt & pepper and put them in a low oven for 2 hours, or more if you like them more dried.

You can use them in salads, pasta dishes, serve them on burgers, in sandwiches, tortillas, quiches, pizzas or a quick bruschetta. They transform anything ordinary into something a bit special. And it’s so easy.

If you try making these once you’ll wonder how you ever lived without them. They’re such a handy thing to have around. And so cheap at the moment, it would be rude not to really.

They’re great for picnics too.

Tomatoes and basil were made for each other. They are what summer is all about. The Caprese salad is one of my “go to” summer dishes because all the ingredients are at their best and it is really quick and easy to make.

Now feel free to just use these tomatoes in a “normal” Caprese with some soft, milky buffalo mozzarella and lots of  torn basil leaves if that is all you can manage in this heat. I wouldn’t blame you at all.

But I couldn’t really call that a recipe could I? I’d feel like I was cheating you somehow.

I used quinoa in this recipe but you could just as easily use cooked rice, couscous, orzo or even pasta as the base.

Quinoa is so good for you, an amazing source of protein if you are vegetarian or vegan and it’s gluten-free. If you’ve never tried cooking with it before you should give it a go. Don’t be scared, it’s easy to work with, really versatile and is nice to eat. It absorbs flavours really well too. I cook mine in veg stock rather than water which makes it even tastier.

Slow Roast Tomato & Quinoa Caprese Recipe

serves 4, vegetarian, gluten-free

For the tomatoes:

  • 8 large , ripe plum tomatoes
  • 1 tbsp brown sugar
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • salt & black pepper

Preheat the oven to 150C and line a baking tray with baking paper.  Cut the tomatoes in half, lengthways and place them, cut side up on the tray. Drizzle over the olive oil and balsamic vinegar then sprinkle with the sugar and season with salt & pepper. Put in the oven for 2 hours, or longer until they have started to dry out.

Leave to cool and store in an airtight container in the fridge with any juices until half an hour before you need them. Bring them back to room temperature before serving to get the most out of the flavour. If you want to store them for  longer than a few days, cover them with some olive oil. But I doubt they’ll last that long.

For the Quinoa Caprese:

  • 2 tbsp olive oil
  • 1 red onion, finely sliced
  • 400 gr quinoa
  •  about 1 litre veg stock
  • 40gr pine nuts, toasted in a dry pan
  • a big handful of basil leaves
  • 3 sundried tomatoes, chopped
  • 1 or 2 tbsp extra virgin olive oil
  • 1 or 2 tbsp balsamic vinegar
  • 200 gr mozzarella
  • 6-8 slow-roast tomato halves (see above)
  • salt & black pepper
  • chilli oil (optional)

Cook the quinoa by putting it into boiling veg stock, lower the heat slightly and simmer for 12 -14 minutes until you can see the curlicues in every grain and it has absorbed all, or most, of the stock. Add some boiling water if dries out. Drain, if necessary, and leave to cool.

Meanwhile  fry the onions in the olive oil over a medium high heat for about 5-8 minutes until softened and caramelised.

Fluff up the quinoa with a fork to separate the grains and stir through the onions and any oil from the pan. Tip in any tomato juices, the sundried tomatoes, toasted pine nuts, extra virgin olive oil and balsamic vinegar. Tear or finely julienne the basil and add half to the quinoa and season with salt & black pepper. Taste and adjust seasoning. You can refrigerate it at this point, just bring it back to room temperature before serving.

To serve, pile the quinoa onto a large serving dish or into individual bowls and arrange the slow-roast tomatoes on top. Tear off  bite size pieces of mozzarella, scatter it around the tomatoes and top it off with the rest of the basil. Drizzle over some chilli oil or olive oil at the table.

Enjoy the taste of summer in a bowl!

Things That made Me Smile Today…..

Rufus cooling off in the spring…

Giving our plants on the terrace a quick shower…

Stay cool!!

Roasted Butternut Squash and Miso Risotto

2 Jun

It was my birthday on Tuesday (I’m 38!). I had a bit of a boring morning, went to the hospital for a chest X-Ray (just a follow-up thing) then went food shopping in Mercadona (not exciting). It got better from then on though, I bought a new yellow dress (I’ve got a thing about yellow at the  moment) and then “The Washer Up” left work early so we could go out for a late dinner at our favourite Indian Restaurant (wearing the new yellow dress).

The Mumtaz Mahal in Coin is the restaurant that we love. We love the food (always delicious) and the staff (so polite & friendly) and we can take the dog and sit outside.  The food is stunning, none of that “one sauce fits all” type of Indian restaurant. Every dish has a unique flavour and is cooked to perfection.

We have been guilty, in the past, of always ordering the same things because they are so gorgeous (tarka dal, chana masala, vegetable balti, bombay aloo) but recently have decided to branch out and order something different every time we go.

My latest favourite is the Paneer Tikka. Paneer is an Indian cheese made in a similar way to ricotta which is then pressed to firm it up. The paneer is marinaded in the tikka sauce, threaded onto skewers with peppers & onions and then cooked until slightly charred. It comes out sizzling on a cast iron and wooden plate which all adds to the drama, I love it..

Please excuse the dodgy photo, I still haven’t worked out how to take pictures at night with this camera but you get the idea. And, before you say it, yes I did eat cheese, it was my birthday treat, I had a day off the detox (yay)!

They also do the most amazing bread called an Onion Kulcha which is a mixture between naan and pizza topped with onions, chilli and coriander. We have that every time without fail which means we don’t try any of the other breads but I just can’t not order it, it’s that good.

Oh and we always order far too much which means we get to take the leftovers away and eat (and photograph) them the next day….

Back to the recipe. I know that squash isn’t exactly seasonal here at the moment but I saw the bright orange in a sea of green and had to buy it. A lot of my readers are in the southern hemisphere (including my dad in South Africa) where it is  Autumn/Winter so I’ll use that as my excuse.

I usually make a squash and feta cheese risotto. I like the combination of the sweet squash and the sour salty feta. Making a vegan version was going to be challenge. I needed to get that same contrast in flavours without the cheese. Inspiration came from A Meandering Mango in Australia. She made a roasted squash soup with miso as she didn’t have any stock. Miso has that umami savouriness that I needed to off set the sweet squash.

Roasted Butternut Squash & Miso Risotto

serves 3, vegan, gluten-free

  • 1/2 butternut squash (about 700 gr) including seeds
  • 2 tbsp olive oil
  • 1/2 tsp chilli flakes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 stick celery, finely chopped
  • 2 cloves garlic, finely chopped
  • 200 gr brown wholegrain rice (or risotto rice)
  • a big splash of beer
  • 1- 1 1/2 litres veg stock
  • 1 heaped tbsp miso paste
  • fresh coriander leaves to garnish
  • lime wedges to serve (optional)

Preheat the oven to 180 C. Scrape the seeds out of the squash with a spoon, wash all the orange stringy bits off and dry the seeds. Place them in one layer on a piece of foil drizzle with a little olive oil, sprinkle with sea salt and roast in the preheated oven for 4 -5 minutes until golden. Keep an eye on them they burn quickly!

Remove the seeds from the oven and turn it up to 210 C. Cut the squash into 1 inch cubes (I didn’t peel it), put them on a baking tray lined with baking paper, drizzle with the olive oil, sprinkle over the chilli flakes and season with the salt & black pepper. Toss everything together with your hands so evenly coated and lay the squash out in one layer. Roast in the 210 C oven for 35 -40 minutes until well cooked, softened and slightly browned.

After about 20 minutes you can start making the risotto. Put the veg stock and miso paste in a saucepan over a low heat, stirring occasionally to dissolve the miso while you make the risotto. In a large pan heat the olive oil over a medium heat, add the onion, celery and a big pinch of salt and cook, stirring for about 5 minutes until the onion is soft but not browned. Stir in the garlic and cook for another minute.

Add the rice and stir to coat in the onions. When the rice is starting to turn translucent at the edges, add a good splosh of beer and cook until all the liquid disappears. Add a ladleful of the hot miso stock into the rice and stir or swirl the pan until all the liquid is absorbed. Add another ladleful of stock, stir or swirl until absorbed and continue like this until the rice is nearly cooked. About 20 minutes with risotto rice, wholegrain rice takes about 25 minutes and more stock.

Stir in most or all of the roasted squash (depending on the size of your squash) and cook for 5 more minutes until it has melted into the risotto. Taste for seasoning, add salt if necessary.

Serve topped with the roasted squash seeds, a few fresh coriander leaves and a wedge of lime to spritz over if you like.

This has a slightly unusual flavour for a risotto but it is really delicious. In fact I’ve come up with the perfect name for it, it’s a misotto. You should give it a go, it’s surprisingly good, whatever the season…

Things that made me smile today..

Wild Orchids…

So beautiful…

A definite “Moment of Gratitude”…

Enjoy!!

Mixed Vegetable Paella and Stuffed Peppers

6 May

 

This is one of my favourite recipes. It was one of the first recipes I posted on this blog when I started it last September. I have decided to reblog it for those of you who haven’t seen it because it is really versatile and delicious. I make it at least once a week. It is a great way to use up any leftover odd bits of veg you have lying around.

I use whole grain (brown) rice which takes bit longer to cook but you can use any short grain or risotto rice. For me the essential ingredients are saffron, peppers, tomatoes, peas, rosemary, paprika, parsley and lemon juice. Any veg you want to use is fine just make sure you have red and green in there to stand out against the beautiful saffron gold.

The best thing about making paella is the leftovers. I always make sure I make too much so I have some left for lunch the next day. You can always just reheat it but using it to stuff a pepper is such a quick and easy way to make it a bit more special. Go on spoil yourself. Just slice the pepper in half if it is large (as below) or slice the top off a smaller pepper, take out the seeds and membrane and pile in the paella. Drizzle with some extra virgin and bake for about 25 minutes. You can even grate over some Manchego cheese before it goes in the oven for extra flavour.

Just serve with a simple salad dressed with lemon juice & olive oil and a wedge of lemon to spritz over the paella pepper.

Another way to use up the leftovers is to make paella cakes. You just form the cold paella into little patties and shallow fry or bake them until crispy. The crispy bits are the best. You can see my full instructions for the paella cakes here. Or try stuffing tomatoes with the paella rather than peppers.

Mixed Vegetable Paella Recipe

serves 2 with leftovers, vegan, gluten-free

  • 1/2 onion, finely chopped
  • 1 leek, halved lengthways, rinsed & sliced
  • 2 cloves garlic, finely chopped
  • 1 or 2 small green peppers (the long thin ones) sliced
  • 1/2 big red pepper, chopped
  • 6 mushrooms, sliced
  • a handful of frozen peas
  • 1 tomato chopped
  • 1 squirt of tomato paste (tomate frito)
  • 4 handfuls of short wholegrain rice(you can use risotto rice)
  • 1 big pinch of saffron (or an envelope of powdered saffron)
  • 1/4 tsp dried chilli flakes
  • 1 tsp paprika
  • 1 tsp dried oregano
  •  a couple of sprigs of fresh thyme leaves
  • 1 stalk of rosemary leaves removed & chopped finely, about 1 tsp
  • salt & black pepper
  • a good splash of Spanish sherry(or madeira or wine)
  • 1 litre veg stock
  • a handful of fresh parsley, chopped
  • some grated Manchego cheese (optional)
  • 1 lemon, half squeezed, half cut into wedges

Heat about 2 tbsp olive oil in a large pan over a medium heat. Fry the onion & leek  with a pinch of salt until translucent (about 3 – 4 minutes)  then add the garlic and cook for another 2 mins.

Add in all the vegetables, stir and cook for 2 or 3 mins. Add in the rice, stir to coat in the oil, then add the herbs (except the parsley) and spices, stir again until well combined. Add in the splash of sherry/wine and the tomato paste, stir to incorporate.

Add the veg stock, season well with salt & black pepper, and bring to the boil. Turn the heat down to medium low, put the lid on and cook for 20 – 25 mins (stirring occasionally) until all the liquid has gone and the rice is cooked. Don’t worry if it sticks to the bottom of the pan the crispy bits taste good. Squeeze over the juice of half the lemon and stir in most of the chopped parsley. Taste for seasoning.

Serve sprinkled with grated Manchego cheese (if using), some more chopped parsley and wedges of lemon.

Paella Stuffed Peppers Recipe

serves 2, vegan, gluten-free

  • leftover paella (see above)
  • 1 large red pepper (or 2 small)
  • extra virgin olive oil
  • manchego cheese (optional)
  • mixed salad leaves
  • cherry tomatoes
  • lemon juice
  • salt & black pepper
  • lemon wedges

Preheat the oven to 200 C. Cut your large red pepper in half, or cut the top off of two small red peppers. Remove all seeds and membrane. Stuff the paella in to the peppers and press down. Place on a lined baking sheet. You may have to cut a little bit off the bottom of the small peppers to make them stand up straight. Drizzle with a little olive oil and bake in the preheated oven for 25 – 30 minutes until the peppers are softened and starting to collapse.

Serve with a simple salad of mixed leaves and cherry tomatoes drizzled with olive oil, lemon juice, salt & black pepper.

Buen Provecho! I hope you enjoy this easy weeknight supper as much as we do. You get two meals for the price of one which is always a bonus!!

Bhelpuri – A Spice Roasted Chickpea Salad

27 Apr

 

  I know I said it always rains at Easter but this year was ridiculous. On Thursday afternoon (the day before Good Friday) the sky turned an ominous shade of black and we were treated to one of the scariest thunder storms I have ever experienced. The loudest clap of thunder and lightning strike simultaneously conspired to blow up my modem and the electrics in the house. No internet, no TV, no shops open to buy a new modem and no processions to follow and photograph. Just rain, buckets full of it. The kind of rain that comes in the back door while you are mopping the flood at the front door. So I apologise for my recent absence and lack of Semana Santa documentation but I’ve just come back online today and I wasn’t going to go out in that rain and nor, I believe, did Jesus…

So, thankfully, now it has stopped raining and the sun is shining. The electric is back on and the new modem is working. I have lots of recipes to catch up with so I will get on with it. I bought some wholemeal puffed rice from the health food shop and was reminded of a salad we served as a special at the restaurant called Bhelpuri. Bhelpuri is a type of  Mumbai street food. There are many different versions some including potatoes rather than chickpeas but the common ingredients are puffed rice, tamarind chutney, onion, chilli, tomatoes & coriander. It is a dish with many different textures and flavours. The crispyness comes from the puffed rice and also crumbled puris ( a type of fried flatbread) as well as sev (a fried crispy noodle snack) also found in Bombay mix. I couldn’t find any Bombay mix here so I just used the puffed rice.

Let’s start with the spice roasted chickpeas. These are extremely addictive. You will be lucky if they make it into the Bhelpuri. I had to physically restrain myself from eating the whole lot straight off of the baking tray. They are a really tasty, healthy snack on their own and would be great as a nibble with drinks. I got this easy, delicious recipe from Alexa Marsden. Just don’t say I didn’t warn you….

Spice Roasted Chickpeas Recipe

vegan, gluten-free, adapted from Alexa Marsden

  • 1 jar/tin cooked chickpeas 400 gr, rinsed & drained
  • 1 tbsp olive oil
  • 3 tbsp Sharwood’s medium curry powder (do not use that horrible generic yellow curry powder) or see the original recipe for a spice breakdown
  • salt & black pepper

After you have rinsed and drained the chickpeas leave them to air dry.  Pre heat oven to 180 C. Mix the curry powder, olive oil, salt & pepper in a large bowl then add the chickpeas and toss to coat evenly. Arrange them in one layer on a lined baking sheet and put it on the lowest rack in the oven. Bake for 40 – 45 minutes shaking the pan half way through. Leave them to cool if you are physically able then tip into a bowl to serve with drinks or see Bhelpuri recipe below.

This is my recipe for Bhelpuri. I researched it and found that every recipe is different. I have given you a list of suggested ingredients You don’t have to use them all. There are no amounts you just add what you think, mix it all together, taste and adjust to your liking.

My Bhelpuri Recipe

serves 3-4 vegan, gluten-free

  • 4oo gr spice roasted chickpeas (above)
  •  puffed rice
  • sev (or Bombay mix)
  • roasted peanuts or cashew nuts
  • crushed puris or poppadoms
  • 1/4 onion or a few spring onions, finely chopped
  • diced cooked potatoes
  • 1 green or red chilli, finely chopped
  • tamarind chutney/ syrup
  • mango chutney
  • lemon juice (essential)
  •   handful of fresh coriander, chopped
  • 1 tomato, deseeded & diced
  • 1/2 cucumber, deseeded & diced
  • little gem lettuce leaves to serve

Mix all the dry ingredients together in a bowl and season with salt & pepper. Add vegetables, chutney, lemon juice and coriander, mix to coat everything then taste and adjust to your liking. Serve in a big bowl or on a small lettuce leaf and top with more puffed rice, sev (Bombay mix) and coriander leaves.

Enjoy!!

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