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Don’t slay the Golden Dragon

The thought of visiting hotel restaurants, by and large, fills me with dread. It really is a mishap that I’ve eaten in one too many. This is actually all a numbers game and the hotel’s core business revolves around selling rooms, so the restaurant is just an add-on intended for the rabbit caught in the headlights. Your flight was delayed, you’re exhausted after a 12-hour journey, you’re hungry and who cares about sifting through reviews of all those local eateries that you’ve earmarked. You’ve been eating plastic airline meals all day and now as a matter of urgency, you’re hankering for a gratifying dinner. In your somnambulant state, you’ll happily pay for a second class, overpriced meal and you’ve reached that point where you couldn’t give a jot. Sound familiar?

Then, there are those hotel restaurants that break the mould and leave you reminiscing long after you’ve left. Mumbai’s iconic grande dame, the Taj Mahal Palace exudes elegance, sophistication and colonial charm. This majestic landmark was built by the industrialist Jamshetji Nusserwanji Tata in response to his humiliation of being turned away by another Mumbai institution for being Indian, during the days of the British Empire, so the story goes. The hotel, overlooking the Arabian Sea and subsequently the Gateway of India; a monument to commemorate the landing of King George V and Queen Mary on the waterfront at Apollo Bunder, opened its doors in 1903. It has had its fair share of adversities and during World War I was converted into a military hospital. One November night in 2008 saw one of the most violent terrorist attacks in Mumbai’s history, with armed terrorists storming the hotel, turning uber luxury into a war zone, causing untold damage. Moving on from these difficult times, the hotel has displayed a resilience that knows no bounds and its restoration has elevated the hotel into a historical monument. For Mumbaikers, the attack on the hotel was personal and tantamount to it being in their own homes, so in the aftermath, they remain very protective.

Negotiating the streets of Mumbai, you encounter an unabbreviated sensory overload. The street food hawkers present a dizzying array of choices and the stalls are ubiquitous. It’s a mecca for street food and everyone from local workers to food fashionistas will go to snack on the addictive Pani Puri, a fried hollow semolina shell, filled with crushed chickpeas and spicy water creating a flavour explosion on your palate. Mumbai’s streets are congested with traffic, vociferous headache-inducing honking, which is chaotic and overwhelming. Coming towards the Gateway of India and seeing the iconic Florentine-esque red dome atop the hotel which has now become a symbol of Indian pride, I’m overcome with a warm, familiar feeling, fuelled with euphoria. This hotel has created a wealth of childhood memories for me. I would watch with my face pressed up against the window, from the Sea Lounge, (famed for its afternoon tea), the ferries bobbing up and down on the sea, transporting boatloads of tourists to and from Elephanta Island. My parents would elegantly sip tea, pinky out, and my disregard for etiquette would lead me to run up and down the grand cantilever staircase.

Returning to the hotel after decades, post the 2008 attack, creates a mishmash of emotions. I’m drawn to the redness of the painting behind the reception in the lobby, which miraculously survived the attack unblemished. It is a triptych by M.F. Husain, the prolific modern Indian artist, titled Three stanzas of the New Millennium. The hotel is steeped in history, where royalty, politicians, Bollywood and Hollywood celebs, visitors and locals all rub shoulders. Every corridor is graced with artwork, but the most poignant is the minimalist marble memorial inscribed with the thirty-one names of the fallen.

My mission, should I choose to accept it, is to drop in on one of the restaurants, The Golden Dragon, which in my opinion is the proverbial jewel in the hotel’s crown. Patrons of this Mumbai stalwart have been feasting here since 1973, myself included. The restaurant has delighted several generations of my family and is where many of our personal milestones were celebrated. The Golden Dragon’s new avatar, may not have the swanky aura of the hotel’s Wasabi by Morimoto, which has put Japanese food onto India’s gastronomic map, but it’s like an old friend who you meet after years and just carry on from where you left off, as if there has never been a time lag. I am greeted by the imperial golden dragon at the entrance and without further ado, the Taj hospitality comes into full force and I’m seated seamlessly. Unequivocally, the restaurant designed in tones of gold and ivory, now has a more contemporary vibe, with a new live kitchen which makes great viewing of this culinary theatre. Millennials are dotted all around the room, pausing proceedings to photograph each dish as it arrives, deftly setting the scene with cocktails, appetisers and cutlery, just for that perfect instagrammable shot. Woe betide anyone who tries to dive in for the first bite.

The Dragon, as it’s affectionately known as, by its established clientele, has a staggeringly impressive menu, lovingly curated by bona fide expat chefs. My default button of wanting to order everything on the menu kicks in. The signature dishes, song of the dragon cooked in a bamboo basket with blistering fiery chillies, beggar’s chicken (which requires 24 hours notice), wrapped and baked for hours on end, konjee crispy lamb, scorching on cast iron, are to die for and should really come with a health warning.  You can’t come to Mumbai and not experience the local jewel of the sea, so the pan-fried pomfret with Szechuan chillies and soya is a must and totally steals the headlines. The omg moment is when I savour this utterly delectable fish, native to the sub-continent, with its crispy exterior and fragile white flesh. Oh and P.S., the crispy lotus root with chilli honey is still seducing my thoughts. The desserts don’t jump out at me, however, clearly some adept kitchen wizardry has been performed to create the delicate, distinctive, creamy chilled mango pudding. There’s no cutting edge cooking here and I’m not convinced that the food is entirely archetypal Chinese, but the Golden Dragon is a restaurant where I could eat forever, albeit somewhat expensive. I marvel at the genuine care and dedication of the staff who diligently go above and beyond the call of duty. Personally, I’ve been swathed in a blanket of nostalgia. I was first introduced to this restaurant by my grandmother and I’m anticipating bringing my own grandson soon enough.

[cardamumblog]

Second to Naan

India has a staggeringly impressive street food scene and no matter where you go, you cannot help but stumble upon street food vendors and hawkers. The dizzying array of choices presented, will render you into a quandary, not knowing what to plump for. From different types of chaats to vada pav, to frankies, to the Bombay sandwich, to samosas, to ragda patties, to various types of kebabs and fish tikkas, to dosas, the list is endless. The sizzling options are overwhelming and available by the bucketload.

With the world having woken up to the blossoming street food industry, the punter now enjoys food that is fresh, fast and contemporary, with flavours that definitely pack a punch. There's a vibrant energy around any street food stall, a feeling of exhilaration and anticipation. Those emotions are almost certainly reflected at home whenever I tell my family that it's street food Sunday. The announcement usually elicits whoops of joy! 

Over the years I can undoubtedly say that I have mastered the art of making somewhat healthier street food by combining fresh, high quality ingredients to create dynamic, zesty dishes, bursting with flavour. Naan sliders are so often part of the ultimate weekend feast and I can't make them fast enough in my house, evidently a seal of approval! There are several stages to this recipe, but it is definitely worth the effort, all made easier with having everything 'mise en place!' Homemade naan topped with chargrilled marinated paneer or chicken, pickled red onions, coriander chutney and spicy yogurt certainly hits the spot. Slam dunk!

Chicken or Paneer Naan Sliders

Serves 6 : Makes 12 small sized Naans

Ingredients

For the Naan Bread:

300g Strong White Bread Flour

1 tsp Salt

1.5 tsp Fast Action Dried Yeast

1 tbsp Sugar

160 ml Warm Water

25g Melted Butter

1 tbsp Milk

Butter for brushing the cooked Naans

Nigella (Kalonji) Seeds (optional)

For the Tandoori Paste

4 Tablespoons of Greek Yogurt

Juice of half a Lemon

Juice of half a Lime

3 cloves Garlic

3cm piece of Ginger

1 Green Chilli

1 tsp Salt

1 tsp Garam Masala

1.5 tsp Paprika

0.5 tsp Tandoori Masala

For the Yogurt Sauce

6 tbsp Greek Yogurt

3 tbsp Green Chutney 

For the Pickled Onions

1 Red Onion, finely sliced

0.5 tsp Salt

0.5 tsp Sumac

Juice of half a Lemon

1 tbsp of Coriander (finely chopped)

Additional Ingredients

320g Chicken Mini Fillets

450g Paneer (cut into thick slices)

250g Baby Spinach Leaves

Sunflower Oil

Method

Mix all the tandoori paste ingredients together and then divide the paste into two bowls, one for the chicken and one for the paneer. Mix well and marinate for at least 2 hours, but preferably overnight.

Prepare the dough for the naans. Mix together the fast action dried yeast, with the sugar and 2 tablespoons of the warm water. Leave this for 10 minutes.

Mix the flour and the salt. I use a food processor with the dough hook, but you can do this by hand.

After 10 minutes add the yeast mixture, the melted butter, milk and warm water and mix into the flour until all the ingredients are incorporated and you've formed a sticky dough. If you're doing this by hand, knead for 5 minutes.

Place the dough in an oiled bowl and cover with cling film. Leave to rest in a warm place, and allow to prove for 60-90 minutes, or until the dough has doubled in size.

Whilst the dough is proving, prepare the onions. Mix all the ingredients together, in a bowl; the onions, salt, sumac, lemon juice and coriander. Refrigerate until required.

In a separate bowl mix the yogurt and the green chutney (in the recipe section) together and refrigerate.

Once the naan dough has doubled in size knock the air out and divide the dough into 12 balls.

Heat a frying pan on a moderate to high heat. Roll each ball out on your board to the size of a small plate. The dough is quite elastic so you can shape it if you wish. You may need to use some dry flour to prevent sticking.

Cook each naan on the frying pan until cooked and slightly charred on both sides. Brush with butter and sprinkle on nigella (kalonji) seeds. Keep the naans warm in a low oven.

Put 2 tablespoons of sunflower oil into a griddle or frying pan. Cook the paneer until browned on each side and keep aside. Repeat in a separate pan with the chicken. Its better to do this in batches.

Place the naans onto a platter and drizzle some of the yogurt sauce, then top with spinach leaves, add cooked, sliced chicken onto half of the naans and pieces of cooked paneer onto the other half of the naans.

Top randomly with the pickled red onions. A few more drizzles of the yogurt sauce and then serve.

Tips

Since I don't have a traditional tandoor oven, the closest I can get to the original naan is cooking it on a hot frying pan. However, if you are cooking for a crowd, double the recipe and you can always cook several naans together under a hot grill. Just keep a close eye on them, otherwise they burn easily.

This recipe is ideal for a summer barbecue, eating al fresco. The naans can be cooked on the barbecue, as can the chicken and paneer. Put all the ingredients out and let everyone make their own. There's plenty for everyone, including the paneer for the vegetarians

We can't always make everything from scratch, and if you're short of time you can always use shop bought naans as a substitute. I do urge you to make your own when you can, you will not be sorry!

As always the recipe is open to personal interpretation. If you haven't made the green chutney (which is in my recipe section), improvise! Substitute it with grated cucumber enhanced with some salt and chilli and use this raita as your sauce. Alternatively, if you prefer, add a little mango chutney into the plain yogurt. Play around with flavours and have fun.

[cardamumblog]

Daily Bread

Bread has been getting a bad press for sometime and appears to have become the enemy. I could quite happily inhale the bread basket every time it's placed in front of me in a restaurant, but I spar with that voice in my head demonising the humble bread roll. I can definitely stuff my face with every kind of carb known to man and bread I find is particularly difficult to resist. I drool at the thought of focaccia, olive ciabatta, poilâne, bagels and brioche. However, it's with great sadness that bread and myself have had a very toxic relationship and as with any torrid love affair we have had to part ways.

My blissful childhood was filled with weekend picnics to the Lake District, family and friends in tow. My mother and all my aunts would make a mountain of puris and paranthas accompanied with spicy potatoes and mango pickle. Bombay sandwiches and Frankie rolls were devoured in minutes. We would sit on blankets savouring this delicious carb laden food, all washed down with thermos flasks of hot cardamom chai and finished off with delicate homemade saffron and pistachio Indian cookies, Nankhatai. Those innocent, nostalgic, heady days were fun-filled and full of laughter, often resulting in food eating competitions. This often rendered me into a food coma and any maladies were put down to greed!

However, when I was diagnosed with coeliac disease in my early adulthood, I was able to put all the pieces of the jigsaw together. Coeliac disease is caused by a reaction of the immune system to gluten, a protein found in wheat, barley and rye. The only cure for this autoimmune disease is to eliminate all gluten from your diet and hey presto you're fine! Over the last few years, the market in gluten free products has exploded and being gluten free is seen as being fashionable, a fad even. Always wanting to be a purveyor of fashion, this is not something I had ever desired, to give up a part of my comforting, ingrained bread eating life. It was what I thought at the time a travesty and I even mourned the ramifications. The upside of this so called 'trend,' is that gluten free options are ubiquitous in supermarkets and most restaurants. London's gluten free bakery, Beyond Bread offers a smorgasbord of everything gluten free. I no longer have to pine for freshly baked baguette and finally I can have my gluten free cake and eat it!

I don't shy away from making everything for my family, I just don't eat it myself. Breads, cakes, pasta all feature in my repertoire, but I occasionally substitute certain ingredients for gluten free ones whenever I feel the need to satiate my desire for bread. One of my family's favourite desserts, that I would like to share with you, is Bread and Butter Pudding. The denouement of any meal, with this dessert will certainly result in happy endings. Let's break bread.

Bread and Butter Pudding

Serves 8

Ingredients

1 Brioche Loaf 400g

400ml Milk

600ml Double Cream

6 Free Range Eggs, large

225g Vanilla Sugar

40g Golden Raisins

30g Butter, softened

50g Pistachio Nuts, shelled & unsalted

Few strands of Saffron (optional)

Method

Slice the brioche loaf into thin slices and cut each slice into two triangles.

Place the milk and double cream and saffron if you are using it, into a heavy based pan and slowly bring to the boil.

Once boiled, take it off the heat and allow to cool slightly.

Whisk the eggs and the sugar together until it is pale, light and leaves a trail.

Add the cooled cream and milk to the egg mixture and whisk together.

Butter a baking dish with the 30g of softened butter and arrange all the brioche triangles into it.

Scatter the golden raisins on top of the bread and carefully pour on the custard.

If any of the bread floats to the top, push it down with the back of a spoon, ensuring it is immersed in the liquid.

Chop the pistachio nuts into thin slivers and scatter over the pudding.

Leave the pudding for several hours or overnight to ensure that the bread has soaked up all the liquid.

Place the baking dish into a larger roasting tin, which has been lined with a newspaper. Fill the roasting tin with warm water so the water comes up half way up the side of the baking dish. This is a bain-marie, or a water bath and will prevent the milk from boiling and curdling the eggs.

Place into the oven and cook in a pre-heated fan-assisted oven at 165 degrees celsius or equivalent, for 35-40 minutes, or until the top is golden brown, but there will still be a slight wobble.

Serve hot or cold.

Tips

If you do wish to make this dessert gluten free, use gluten free brioche rolls, slice and follow the instructions.

If you do not have vanilla sugar, just use regular caster sugar.

If you want to make vanilla sugar, add a vanilla pod into a container of caster sugar. Store and use as required.

It is best to use golden raisins, or even green raisins if you wish.

Using saffron is optional. It will change the flavour of the custard and will add a mellow yellow tinge to it.

[cardamumblog]

Spilling the Beans

My love affair with cookbooks started about thirty odd years ago when cooking became a part of my life. It was only once married did I even venture into the kitchen to cook. Prior to that I was my mother's chief taster and each weekend on my return from university I would devour the feast that she had so lovingly prepared for me. Despite my cooking skills being honed out of necessity, cooking developed into a passion and I now stand before you, a die-hard foodie. 

There is always a teetering stack of cookbooks by my bedside; food porn dare I say! Thus, I must confess that I am a cookbook addict. There, my 'secret' is out in the open! I love to pore over those antiquarian treasures, gifted to me so long ago, just as much as the clean glossy coffee table variety. There is however a place to go to; not quite rehab, but a trove in fact, which literally feeds my addiction. Books for Cooks in Notting Hill in London, is a quirky bookshop crammed with thousands of cookbook titles, where they actually 'cook the books' by testing out the recipes and selling the prepared dishes in their cafe.

One such coffee table tome, entitled My Last Supper was bought for me several years ago by one of my sons. Fifty of the world's most famous chefs share their last supper fantasies, disclosing the chef preparing it, the location, the invitees and of course the meal itself. This book by Melanie Dunea, is a culinary revelation of the world's leading authorities on food. Despite enjoying the finest, most expensive, exquisite foods on the planet, most of these chefs wish for simple more rustic foods as their last supper. The book is actually food for thought and I've posed this question to others numerous times. The overwhelming result is that we are inclined to turn to comfort foods. For me personally, I'm once again in the halcyon days of my childhood, at my mother's kitchen table yearning for a hot bowl of rajma chawal, which translated, is a red kidney bean stew with basmati rice. Rajma is a popular North Indian, Punjabi vegetarian dish of red kidney beans cooked in a thick, spiced gravy. For me this is basically a big hug in a bowl. It is comfort food laced in nostalgia. I hope you too will add this to your vegetarian repertoire and savour this big bowl of happiness. 

Rajma

Serves 8-10

Ingredients

680g Dried Kidney Beans

2 Large Onions, finely chopped

4 tbsp Sunflower Oil

6 Cloves of Garlic

4 inch piece of Ginger

1 Green Chilli 

400g Tin Chopped Tomatoes

2 dessertspoons Tomato Puree

3.5 tsp Salt

3 tsp Garam Masala

2.5 tsp Ground Coriander Powder

50g Fresh Coriander (Cilantro), finely chopped

100ml Double Cream (optional) 

Method

Soak the dried kidney beans overnight, in a large pan in 2 litres of water and cover.

The following day, drain in a colander and rinse the kidney beans thoroughly under cold water for several minutes.

The kidney beans can either be cooked in a pressure cooker, as per the manufacturers instructions, or boiled in a pan.

I put the beans into my pressure cooker with double the quantity of water and place the lid on. Once the pressure is reached, I reduce the heat to a moderate setting and cook for 20 minutes. After this time I remove from the heat and once the pressure is released remove the pan lid. The kidney beans are now tender and have split  slightly. 

If you don't have a pressure cooker, the kidney beans must be boiled in plenty of water for around 60-90 minutes, until the beans are soft, tender and slightly split. (You may need to top up the water regularly whilst boiling the beans).

Grind the garlic, ginger and chilli together to a paste.

Fry the chopped onions in the sunflower oil and add the garlic, ginger, chilli paste.

Cook this onion mixture on a moderate heat until the onions are golden brown.

Add the chopped tomatoes and the tomato puree into the onion mixture and cook slowly for about 40 minutes until the tomato mixture has turned a dark red and the oil starts to emerge around the edge of the pan.

Add the salt, garam masala and ground coriander powder.

Add the tomato mixture to the cooked kidney beans and add about half a litre of boiled water to loosen the curry.

Cook on a low heat for about 1 hour, or until the gravy has thickened. You may need to add more boiled water if needed.

You will end up with a thick stew and mix in the chopped coriander and double cream before serving.

Serve the rajma with basmati rice or hot roti.

Tips

If you are using a pressure cooker, it is imperative to follow manufacturers instructions.

If you are considering investing in a pressure cooker, I recommend buying a stainless steel one, as opposed to an aluminium one.

The rajma recipe can be halved if you do not want to make a large pot of it, or alternatively it is suitable to freeze in freezer friendly containers.

[cardamumblog]

Mum's the Word

I could wax lyrical all day about motherhood. I love being a Mum, and yes it has also been quite a challenge at times. I have encountered the whole spectrum of emotions in the twenty-nine years of being a mother, but the overriding one has always been happiness coated with protective responsibility. The bond I have with my sons is steadfast; the joy that these boys have given me knows no bounds and I feel honoured that I get be their mother. However, it was only once I became a Mum, did I wholly realise the exalted status that my own mother deserved.

Children have this incredible ability to make you forget your worries and hey presto everything is just fine when you enter their world. A world full of giggles and innocent laughter. I fondly recall every Mother's Day, my young children scrambling up the stairs aided by their Dad with a breakfast tray laden full of goodies for me. My oldest son proudly carrying the flowers, the middle one clutching the chocolates and the tiny one trailing behind with the homemade cards. They would clamber into my bed, smothering me with hugs and kisses, with the little one left squealing as he couldn't climb up into the bed! Now in their twenties I'm looking forward to my breakfast tray, but instead of tea, toast and fruit, how about eggs benedict and mimosas boys? 

I absolutely love cooking for my family and they are an incredibly receptive and appreciative audience. There is something very profound in cooking for those you love, something very significant, something very wholesome. Nurturing your family just seems to strengthen the bond, especially when you all sit down to enjoy the fruits of this labour. We all recall special moments in our lives related to food, usually starting at our mother's kitchen table. As adults, we are desperate for our mothers to recreate the nostalgic foods that we crave and as mothers it allows us to connect to a deeper part within us. For me, my cooking is an offering of my love to my family and friends, pure and simple. I'm sharing a cupcake recipe enhanced with pistachios and rose petals. Enjoy this expression of love and indulge your loved ones. Happy Mother's Day to all you incredible Mums out there.

Pistachio & Rose Petal Cupcakes

Makes 5 cupcakes

125g Butter, unsalted

100g Caster Sugar

2 free-range Eggs

110g Pistachio Nuts, finely ground

50g Plain Flour, sifted

Zest of 1 unwaxed Lemon, finely chopped

Frosting

150g Icing Sugar, sifted

25g Butter, unsalted and softened

75g Cream Cheese, cold from the fridge

4 drops red food colouring

Dried Rose petals

Few Pistachio Nuts, chopped into slivers

Method

Cream the softened butter and sugar together until it is light, pale and fluffy.

Beat the eggs lightly and add into the butter and sugar mixture a little at a time, incorporating well after each addition.

Add in all the ground pistachio nuts, the rosewater and the zested lemon rind, mixing well into the mixture.

Fold in the sifted plain flour.

Place 5 cupcake cases into a muffin tray.

Divide the batter between the cupcake cakes, filling them two-thirds of the way up.  

Bake for 20-25 minutes at 165 degrees (fan-assisted), or equivalent.

Remove from the oven once an inserted skewer comes out clean and allow to cool.

For the frosting, beat the icing sugar and the butter together until it is well mixed.

Add all the cold cream cheese and the red food colouring and beat until it is light and fluffy for about 5 minutes, but do not overbeat.

Spoon the frosting onto each cupcake and smooth with a spatula.

Decorate each cupcake with the dried rose petals and pistachio slivers.

Tips

Grind the pistachio nuts in a small coffee grinder. I use one exclusively for nuts and spices, used only for desserts.

You can substitute the plain flour in the recipe for gluten free plain flour and then the cupcakes are suitable for anyone with a gluten intolerance.

When smoothing the frosting onto the cupcakes, use a spatula. In order to get a very smooth finish, dip the spatula into hot water before smoothing it. Alternatively, you can pipe the frosting onto the cupcakes if you wish.

Instead of 5 large cupcakes, you can make miniature-sized ones as part of an afternoon tea.

[cardamumblog]

#HappyValentinesDay #chocolatefondant #dessert #chocolate #foodporn #instafood #Valentines #dinnerparty #yum #champagne http://www.cardamum.net/blog/indian-with-love-1

[cardamumblog]

Indian with Love

Valentine's Day is round the corner and the pressure to make it the ultimate romantic day of the year hangs in the balance. Or does it? I'm not convinced that it deserves the reverence and sense of occasion bestowed onto this day. Partners are under duress to exhibit their love with flowers, dinner, champagne and clichéd gifts, but really it's the over-commercialised cheese that I personally loath, not the notion of romance per se. I'm not a killjoy but there's so much more to love than a mere twenty-four hours of imposed romance. 

Being a self-confessed foodie, I love eating out, but the idea of dining out on Valentine's Day in a restaurant full of awkward couples, fills me with trepidation. In fact I think cooking a meal for someone is a significant act of love, now that's amore and as that old adage cites, the way to a man's heart is through his stomach. Or to a woman's for that matter. It's all about the effort and about making it deeply personal.

Valentine's Day falls during that post-Christmas time of year, when everything is a grey blur! I guess that February is only redeemed with the whiff of love in the air. I suggest that if nothing else, we celebrate this day with some delicious food and definitely some decadent desserts. I believe in making life easy, so if you're going to make a beeline for the kitchen to set the mood for love, keep it simple. Sharing-food is the obvious answer to heighten your romantic experience. By all means indulge in those traditional aphrodisiac foods, but I just want to draw your attention to a few ingredients that have proved to spark romance. Avocados, chillies, pine nuts, olive oil and rocket are all known to have 'lustful' properties, so let your imagination run riot and create some magic with these 'in the mood' foods. Of course don't forget to cook with love, the food always tastes better.

Chocolate and Valentine's Day go hand in hand. Apparently, chocolate contains phenylethylamine, a chemical stimulant, which is released by the brain during a passionate exchange. So I think it fitting to end a Valentine's Day meal with a chocolate dessert. I want to share a chocolate fondant recipe, that is not only luxurious, extravagant and indulgent, but is also sophisticated and uber sensual. This recipe is very simple and it ticks every check box. Whether you're making this for a potential partner, lover, spouse, parent, sibling, child or family, it's sure to put a smile on everyone's face. And even if Cupid hasn't sharpened his arrows you'll definitely fall in love with this dessert! XOXO

Chocolate Fondant Dessert

Serves 4

Ingredients

90g Caster Sugar

150g Unsalted Butter plus extra for greasing

150g Dark Chocolate (70% Cocoa Solids)

3 Free Range Egg Yolks

3 Free Range Eggs

1 tbsp Plain Flour

Method

Pre-heat the oven to 165 degrees celsius (fan-assisted oven), or equivalent.

Using the extra butter, grease four large ramekins, or dariole moulds and set aside.

Chop the butter into small cubes and break up the chocolate.

Place the caster sugar, butter and chocolate into a heatproof bowl, over a pan of simmering water. The water must not touch the bowl.

Simmer gently, until the butter and chocolate have melted and then remove the bowl from the pan.

Whisk the melted ingredients together.

Add the egg yolks and the whole eggs and beat well, into the chocolate mixture once it is cool.

Fold the flour into the chocolate mixture with a metal spoon.

Pour the mixture into the ramekins, or dariole moulds and fill up to three quarters of the moulds.

Place the moulds into the fridge for about 20 minutes and once chilled remove from the fridge and place onto a baking tray. 

Cook for 10 minutes and then remove from the oven.

These can either be served straight in the ramekin, or if you have made them in a dariole mould, you can turn them out onto individual plates.

Serve with double cream, whipped cream or clotted cream.

Tips

If you want to make these in advance, just keep them in the fridge and then remove 30 minutes before cooking them in the oven.

When you place your spoon into the chocolate fondant, it should have a melting molten middle.

If you're making this dessert for just two people, then by all means halve the recipe, alternatively, have the extra two for breakfast!

[cardamumblog]

Time to de-stress #Friday #Night #Champagne #glass #drink #relax #food #foodies #2016 #dryjanuary #instafood #foodporn #wine #bubbles

[cardamumblog]

New Year, Same Me!

Brace yourselves for the new year mantra of detox, diets and exercise! 'New year, new you,' is all we hear, but really, is such a radical cleanse of the seasonal excesses totally necessary? After all, we are marooned in the middle of this grey, wet winter and surely some heartwarming comfort food and a little tipple wouldn't go amiss.

So here is my proposal, let's compromise and save the green juice cleanse, the multitude of orthodox salads and the fat-free diet meal plan for a later date and enjoy a little bit of what we fancy. I'm not refuting the wise words of our health gurus and I'm not suggesting by any stretch of the imagination, that we tuck indiscriminately into greasy fried food, but practise some semblance of moderation. 

We spent December looking forward to Christmas parties, luxurious foods and feasting. Rather than being a month of totally abstaining from life's enjoyable perks, January should have some sort of balance and why not embrace the healthy stuff? Let's make it simple, light and fresh. Courgette spaghetti or 'Courgetti,' as it is known by trendy food fashionistas, has revolutionised my life. You are hoodwinked into believing that you are devouring a bowlful of comforting pasta, but without all the starchy carb heaviness. The courgette spaghetti is prepared using a spiralizer, a julienne peeler, or even the humble kitchen knife. I kid you not, once you start making vegetable pasta, your imagination will start to run riot. I've teamed up my gluten free courgetti with an avocado pesto which adds a silky creaminess. It's fast, tasty, nutritious, satisfying, uber guilt-free and you can eat it by the bucket load. With the momentum of the New Year and all this feel-good food, I'm going to resolve to start my January fitness regime! Happy 2016!

Courgetti with Avocado Pesto

Serves 2

250g Courgette

Pesto

1 ripe Avocado

1 clove Garlic, finely chopped

2 tbsp Olive Oil

1 Spring Onion, finely chopped

Juice of half small Lime

Half Green Chilli, finely chopped

1 tbsp plus extra for the topping, Parmesan Cheese, finely grated

15g fresh Coriander

1 tbsp Pine Nuts

0.5 tsp Salt or to taste

Method

The courgette needs to be spiralized to make it into spaghetti. You can use a julienne peeler, or a knife if you don't have a spiralizer. Set aside once done.

Place one tablespoon of olive oil into a small frypan and heat up on a medium setting. Place the chopped garlic into the olive oil and fry for around 30 seconds. Do not allow it to brown and take it off the heat and set aside.

Peel and chop the avocado into a bowl and mix in the lime juice and add the salt. Using a fork, just mash the avocado until it is smooth.

Into a herb mill, or small food processor, add the chilli, coriander, pine nuts and spring onion and blitz.

Add this mixture from the herb mill into the avocado, along with the garlic and the Parmesan cheese and mix it all together.

In a large fry pan or wok, add a tablespoon of olive oil and on a medium to high setting heat up the oil. Add the courgetti and cook for 1-2 minutes and then add the pesto. Take the pan off the heat and the pesto will stay warm in the residual heat.

Serve the Courgetti immediately and sprinkle over some more Parmesan cheese on top.

Serve the Courgetti as a light meal, or as an accompaniment to any meat, chicken, fish or vegetable dish of your choice.

Tips

When using Parmesan cheese, always use Parmigiano-Reggiano.

I always make double the amount of avocado pesto and use half of it in the Courgetti and keep half in my fridge to serve with any main dish, or as a dip with crudités, or even as a spread in sandwiches or on toast.

[cardamumblog]

Let There Be Light

The hallmark of Autumn is when the leaves start to turn and there's a nip in the air. The transition of summer into winter brings with it stunning fiery colours, a glut of apples, pears and plums in the garden and a treasure trove of cosy autumnal comfort food goodies. Halloween, Bonfire night, Thanksgiving and Christmas are all food dominated celebrations, lest we forget the pinnacle of all Hindu religious celebrations, Diwali.

Diwali (or Deepavali) is the festival of lights, celebrated by Hindus, Sikhs and Jains and is always observed in the month of Kartik, which falls between October and November, on the night of the new moon, which also happens to be the darkest night of the year. Diwali signifies good over evil, light over darkness, truth over falsehood, knowledge over ignorance and hope over despair.  

Diwali is a joyous, colourful and vibrant celebration signifying the return of Prince Rama and his wife Sita, to his kingdom Ayodhya, following fourteen years of exile. Legend has it that Rama, Sita and Rama's brother Lakshmana were exiled to the forest, by their father, King Dashratha on the insistence of their stepmother Queen Kaikeyi, who had aspirations for her own sons to be in line for the throne, thus ousting her stepsons. Whilst in the forest, Sita was kidnapped by the demon king Ravana, so Lakshmana and Hanuman (the monkey king), battled with Ravana and his army to rescue Sita. After defeating the demon king Ravana, oil lamps or diyas were lit to help guide the royals back home. 

Diwali honours Lakshmi the Goddess of Wealth and Prosperity. The occasion is marked with prayers, fireworks and the lighting of lanterns, diyas and candles to invite Lakshmi to bless our homes. It is traditional to wear new clothes and making household purchases is considered auspicious. Diwali is a time of feasting with family and friends and mithai really is the protagonist of the festival.

Indian mithai, or sweets, are not only gifted, but are devoured throughout the Diwali season. Ladoos, barfis and halwas are all sweets made with semolina, carrots, lentils, dried fruits, nuts, cream and usually embellished with saffron, cardamom or nutmeg and blinged up with gold or silver leaf.

Unlike Christmas, there is no set meal for Diwali and it's really open to family interpretation. My own family tend to feast on various chaats, pakoras, daals, curried chickpeas, paneer dishes and pilaus with moreish flaky breads. Despite the stiff competition of extravagantly packaged mithai, its always Gajar Halwa that's trending in my home. This is a rich carrot and creamy milk based dessert with subtle hints of saffron and cardamom with added almonds and pistachios and although slightly time consuming, it's so worth the effort.

Happy Diwali!

Gajar Halwa

Serves 10-12

2 litres Jersey Gold Top Milk

1 kg Carrots, finely grated

175g Sugar

4 Green Cardamoms, finely ground

1 tsp Saffron Strands

3 tbsp Ground Almonds

3 tbsp Pistachio Nuts, finely chopped

3 Sheets of Silver or Gold Leaf (optional)

Method

Place the milk into a heavy-based pan and bring it to the boil.

Lower the heat to medium and add the carrots, sugar, saffron and cardamom.

Stirring occasionally, cook until all the liquid has evaporated. This should take about an hour and a half.

Once the liquid has reduced, lower the heat to a low flame, stirring constantly, as the mixture tends to bubble up and keep cooking until the carrot mixture becomes slightly darker orange. Add the ground almonds and chopped pistachios and stir in.

Allow to cool slightly and place in a serving dish. Decorate with silver leaf. Gajar Halwa can be served either hot or cold.

Tips

If you don't have any silver leaf, you can decorate with some chopped pistachio nuts.

The halva freezes well also.

I use a coffee mill to grind the green cardamoms and nuts, which I keep only for desserts.

[cardamumblog]

Say Cheese

I've just returned from the City of Angels and boy am I missing that Southern Californian sunshine! Los Angeles is a city I'm fortunate enough to visit regularly, as I have a son who lives there, in fact I'll go as far as to consider myself an honorary Angeleno! It's not about smiling, posing and saying cheese in front of the iconic Hollywood sign, oh no Los Angeles is all about the impressive dining scene. Being a devoted food-lover, LA is quite honestly a foodie mecca and it's the diversity of cuisines available which astounds me. The quality of gourmet food is unrivalled and the dilemma arises when deciding on what to eat, once you've got to grips with such prodigious choices.

The food scene in LA has changed markedly. The food truck explosion offers not only excellent high end food, but with the added bonus of being on a budget as well. One of the most famous is the Kogi BBQ truck, under the direction of Chef Roy Choi, which serves up gourmet fusion Korean Mexican tacos to discerning Angelenos. The food truck platform has evolved and if it's a late night grilled cheese sandwich, taco chaat or a lobster roll which satiates your hunger, it's all within easy reach.  

If something a little more refined takes your fancy LA has it all. Whether you want Mexican, Chinese, Korean, Indian, Japanese, French, Italian, farm-to-table, vegetarian, vegan, gluten-free, zero carb, healthy, unhealthy, it's all there. Yes La La Land, a very apt moniker by the way, will actually render you into a state of unconsciousness, a food coma in fact, with this dizzying array of options. My never-ending bucket list of restaurants in LA just keeps growing every time I visit. All food aficionados will head straight to Wolfgang Puck, Thomas Keller and Nobu Matsuhisa establishments, but there's a Japanese inspired restaurant Hinoki and the Bird, which has a fabulous cocktail menu, many of them being fruit inspired. The food is very tactile and our senses are heightened by the use of innovative cooking methods. The lobster roll is genuinely a rave for your tastebuds. The citrus, basil piquancy of the lobster is the antithesis of the charcoaled bread roll. Sublime!

Gjelina is a favourite farm-to-table restaurant in a health obsessed corner of LA. The eggplant caponata on toast with burrata, pine nuts and balsamic is a mandatory choice as far as I'm concerned. Its big, bold, brash flavours are complemented by the delicate, creamy burrata. Bottega Louie is a no-reservations buzzing downtown Italian restaurant with a French patisserie, housed in a palatial Romanseque revival style building. Be prepared for sizeable portions, huge crowds and a cacophony of chefs, waiters and diners, but Bottega Louie has worked out the formula for success. Despite the grandiose, imposing, stately decor, the restaurant is very moderately priced. For appetisers, you absolutely must get the crab beignets...totally addictive! You have to order the thin-crusted Italian style pizza in any flavour that takes your fancy, but the proscuitto di Parma with burrata and rapini will have you reminiscing long after you've left. And if you don't have any room left for dessert, you can always buy the pastries, cakes or macarons, lined up in glass cases with military precision. LA has too many convivial restaurants for me to visit, and on leaving this extraordinary food city I suffer from separation anxiety; from my son of course! What else? 

I want to share a very simple recipe that I created for my love of burrata, the most delicious Southern Italian cheese. Burrata is a Puglian speciality and has an outer shell of mozzarella and the inside is filled with ribbons of mozzarella and cream (stracciatella), which gives it that rich, buttery, creamy texture. Burrata used to be quite difficult to find, so you can't imagine how thrilled I am, that I can now buy fresh burrata from my local Waitrose. This simple salad with heirloom tomatoes, avocado and topped with torn soft burrata is embellished with my coriander and pistachio pesto and it is a fresh salad to enjoy the last hurrah of summer.

Heirloom Tomato, Avocado & Burrata Salad with Coriander & Pistachio Pesto

Serves 4

400g Mixed Heirloom Tomatoes

1 Avocado

200g Burrata Cheese

35g Coriander

Handful of Pistachio Nuts

1 Clove Garlic, finely chopped

1 tbsp Parmesan, finely grated

75ml Olive Oil

Salt to taste

Method

Make the pesto by blitzing the coriander, pistachio nuts and olive oil in a herb mill, food processor or even a pestle and mortar. Once done, place into a small bowl.

Fry the chopped garlic in a frying pan with a teaspoon of olive oil, until it starts to turn golden, which should take a couple of minutes. Add into the coriander mixture and add the parmesan cheese. Taste and add a little salt if needed. Set this aside.

Chop the tomatoes into bite-size pieces and arrange them onto a platter.

Slice the avocado and add them to the tomato platter.

Roughly tear the burrata and place randomly onto the platter.

Drizzle the pesto and a little extra olive oil and serve.

Tips

Heirloom or heritage tomatoes are available in most supermarkets. They are colourful and their flavour is superior. Sustainable farming methods are used to grow them.

If you do not like coriander, then you can substitute it for basil to make the pesto.

[cardamumblog]

Mad about Curry

There's something that's been agitating me for a while. Why is all Indian food referred to as 'curry?' The original Tamil word is kari, meaning spiced sauce. This generic reference doesn't actually mean anything. Indian flavours are complex and intricate, and to refer to everything as 'curry' simply devalues a cuisine that is inextricably linked with such a rich and vast culture.

'I'm going out for a curry' is a phrase unheard of in the Indian subcontinent. This was a phrase conceived by the British colonialists to refer to a generic sauce-based, homogenised, spicy Indian dish. The swathe of blanket kormas, baltis and tikka masalas with a choice of any meat, chicken or vegetable, swimming in oil, is irritatingly inauthentic. Indian cooking should manifest its regional diversity. Recipes are often not documented and handed down from generation to generation just by word of mouth, for fear of plagiarism. This is one of the reasons that Indian food, despite its culinary refinements, is not as well chronicled as French food for example.

The Mughals from Afghanistan settled in Northern India bringing an array of spices, fruits and nuts and combined these with yoghurt and cream, thus concocting 'Mughlai' cuisine. Punjab with its fertile land, ideal for the production of wheat, is known as the 'Granary of India.' Punjabis are well known for their love of food and the Punjab is acclaimed for its tandoori cooking. The Persians came and settled in the southern half of India and these 'Parsees' as they are known, introduced their 'Dhansak' style, which integrated lentils and spices into their mutton or chicken dishes. The Western part of India, mainly Mumbai and Goa with its Portuguese influence due to four hundred years of Portuguese colonialism, has outstanding seafood dishes using coconut milk and tamarind. Gujarat in the west is predominantly vegetarian. Many Gujarati dishes are often simultaneously salty, spicy and sweet. Rice and lentils are the staples of South India, as well as fiery vegetable dishes using coconut, mustard and curry leaves to embellish their food. Bengal in the East is where fish is abundant and therefore widely eaten alongside rice. Bengalis are renowned for their 'Mishti,' or sweetmeats. These various regional distinctions are only the tip of the iceberg of our profound culinary heritage.   

The popularity of Indian food is undeniable. The 'national dish' in the UK is curry and the Indian restaurant industry in Britain is worth almost £4 billion. The food of India recreated abroad has become a melting pot of Indian culture. Furthermore, it's impossible to represent intricate regional nuances. So the umbrella term 'curry' has actually done wonders for the profile of Indian cuisine and curry is now ubiquitous having become a worldwide phenomenon. 

On a more personal note, all celebratory, significant moments in my life, whether they be birthdays, anniversaries, graduations, weddings, have always been accompanied by exquisite food and feasting. We are a family who eat together everyday; the sights, sounds and aromas are all a requisite and integral part of my family's ethos. From my Punjabi kitchen I would like to share with you a real crowd pleaser. Dare I call it a 'curry'? I have to relinquish my own aversion and start embracing the word, so I'm going to take the plunge and invite you to experience my Prawn Curry. With its North Indian influences, the spicing is subtle, but as always, every recipe is open to personal interpretation. The sizeable, juicy prawns are cooked in a rich, creamy, tomato based sauce with a final flurry of some added citrus notes. All that remains for me to say is Curry on Eating!

Perfect Prawn Curry

Serves 6

1 kg King Prawns, raw, peeled & deveined

2 large Onions, finely chopped

2 tbsp Sunflower Oil

2 Bay Leaves

5 cm piece Ginger, peeled

6 large cloves Garlic, peeled

1 green Chilli

1 tin chopped Tomatoes

1 tbsp Tomato Puree

3 Plum Tomatoes, finely chopped

2 tsp Salt

2 tsp Garam Masala

1 tsp Coriander powder

200 ml Double Cream 

3 Spring Onions, finely chopped

1 Lime

Method

In a herb mill, grind the ginger, garlic and chilli to form a paste.

Take the prawns out of the fridge and set aside.

In a large pan heat the sunflower oil and add the onions, the bay leaves and the ginger, garlic and chilli paste.

Fry this on a moderate heat until the onions are a toasted brown colour, stirring occasionally.

Add the tinned tomatoes, the tomato puree and the fresh tomatoes and stir in. 

Lower the heat slightly and cook until the tomato sauce becomes a darker red and the oil starts to emerge from the edge of the pan. Make sure you regularly stir this to prevent it from sticking.

Stir in the salt, garam masala and coriander powder.

In a small bowl place the chopped spring onions with the juice of the lime and set aside.

Add the prawns into the tomato sauce. They should cook quite quickly and will change from grey to pink in about 5-10 minutes.

Keep stirring and once all the prawns are pink, add the double cream and stir in.

Stir in the lime infused spring onions and serve.

Serve with hot basmati rice, or roti or parantha.

Tips

I use raw, peeled and deveined king prawns. Use fresh or frozen raw king prawns.

If you use frozen prawns, make sure that they are defrosted and drain out any excess water in the bag. You can slowly defrost them overnight in the fridge.

If you use cooked prawns, they will be tough and chewy in the curry, so use raw prawns.

[cardamumblog]

Mad about Curry

There's something that's been agitating me for a while. Why is all Indian food referred to as 'curry?' The original Tamil word is kari, meaning spiced sauce. This generic reference doesn't actually mean anything. Indian flavours are complex and intricate, and to refer to everything as 'curry' simply devalues a cuisine that is inextricably linked with such a rich and vast culture.

'I'm going out for a curry' is a phrase unheard of in the Indian subcontinent. This was a phrase conceived by the British colonialists to refer to a generic sauce-based, homogenised, spicy Indian dish. The swathe of blanket kormas, baltis and tikka masalas with a choice of any meat, chicken or vegetable, swimming in oil, is irritatingly inauthentic. Indian cooking should manifest its regional diversity. Recipes are often not documented and handed down from generation to generation just by word of mouth, for fear of plagiarism. This is one of the reasons that Indian food, despite its culinary refinements, is not as well chronicled as French food for example.

The Mughals from Afghanistan settled in Northern India bringing an array of spices, fruits and nuts and combined these with yoghurt and cream, thus concocting 'Mughlai' cuisine. Punjab with its fertile land, ideal for the production of wheat, is known as the 'Granary of India.' Punjabis are well known for their love of food and the Punjab is acclaimed for its tandoori cooking. The Persians came and settled in the southern half of India and these 'Parsees' as they are known, introduced their 'Dhansak' style, which integrated lentils and spices into their mutton or chicken dishes. The Western part of India, mainly Mumbai and Goa with its Portuguese influence due to four hundred years of Portuguese colonialism, has outstanding seafood dishes using coconut milk and tamarind. Gujarat in the west is predominantly vegetarian. Many Gujarati dishes are often simultaneously salty, spicy and sweet. Rice and lentils are the staples of South India, as well as fiery vegetable dishes using coconut, mustard and curry leaves to embellish their food. Bengal in the East is where fish is abundant and therefore widely eaten alongside rice. Bengalis are renowned for their 'Mishti,' or sweetmeats. These various regional distinctions are only the tip of the iceberg of our profound culinary heritage.   

The popularity of Indian food is undeniable. The 'national dish' in the UK is curry and the Indian restaurant industry in Britain is worth almost £4 billion. The food of India recreated abroad has become a melting pot of Indian culture. Furthermore, it's impossible to represent intricate regional nuances. So the umbrella term 'curry' has actually done wonders for the profile of Indian cuisine and curry is now ubiquitous having become a worldwide phenomenon. 

On a more personal note, all celebratory, significant moments in my life, whether they be birthdays, anniversaries, graduations, weddings, have always been accompanied by exquisite food and feasting. We are a family who eat together everyday; the sights, sounds and aromas are all a requisite and integral part of my family's ethos. From my Punjabi kitchen I would like to share with you a real crowd pleaser. Dare I call it a 'curry'? I have to relinquish my own aversion and start embracing the word, so I'm going to take the plunge and invite you to experience my Prawn Curry. With its North Indian influences, the spicing is subtle, but as always, every recipe is open to personal interpretation. The sizeable, juicy prawns are cooked in a rich, creamy, tomato based sauce with a final flurry of some added citrus notes. All that remains for me to say is Curry on Eating!

Perfect Prawn Curry

Serves 6

1 kg King Prawns, raw, peeled & deveined

2 large Onions, finely chopped

2 tbsp Sunflower Oil

2 Bay Leaves

5 cm piece Ginger, peeled

6 large cloves Garlic, peeled

1 green Chilli

1 tin chopped Tomatoes

1 tbsp Tomato Puree

3 Plum Tomatoes, finely chopped

2 tsp Salt

2 tsp Garam Masala

1 tsp Coriander powder

200 ml Double Cream 

3 Spring Onions, finely chopped

1 Lime

Method

In a herb mill, grind the ginger, garlic and chilli to form a paste.

Take the prawns out of the fridge and set aside.

In a large pan heat the sunflower oil and add the onions, the bay leaves and the ginger, garlic and chilli paste.

Fry this on a moderate heat until the onions are a toasted brown colour, stirring occasionally.

Add the tinned tomatoes, the tomato puree and the fresh tomatoes and stir in. 

Lower the heat slightly and cook until the tomato sauce becomes a darker red and the oil starts to emerge from the edge of the pan. Make sure you regularly stir this to prevent it from sticking.

Stir in the salt, garam masala and coriander powder.

In a small bowl place the chopped spring onions with the juice of the lime and set aside.

Add the prawns into the tomato sauce. They should cook quite quickly and will change from grey to pink in about 5-10 minutes.

Keep stirring and once all the prawns are pink, add the double cream and stir in.

Stir in the lime infused spring onions and serve.

Serve with hot basmati rice, or roti or parantha.

Tips

I use raw, peeled and deveined king prawns. Use fresh or frozen raw king prawns.

If you use frozen prawns, make sure that they are defrosted and drain out any excess water in the bag. You can slowly defrost them overnight in the fridge.

If you use cooked prawns, they will be tough and chewy in the curry, so use raw prawns.

[cardamumblog]

The Boys are back in Town

Last week was crazy busy. The three boys were all home and I was happy to indulge them in all their foodie desires. There is one meal that will always grace our table when the boys are back. From their childhood, it has been a firm favourite and whenever placed in front of them, they develop voracious appetites and elicit mmmmm's of contentment whilst devouring.  

I've always been one of those democratic mothers, encouraging foodie requests, but the one dish that they unanimously request time and time again, is the versatile, flavourful and tasty Keema, served with roti. This renowned Indian mince dish originates from the Persian meat stew 'Qeymeh.' In India, it is typically made with goat meat, but lamb or chicken mince work particularly well. The Keema, cooked with onion, garlic, ginger and aromatic spices is enhanced with the addition of peas or potatoes. In our house it has got to be, without a shadow of a doubt, delicate new potatoes that gives the keema a new dimension, with their soft and fluffy texture, packed with flavour. 

If you are a lover of good Indian food, you will receive kudos for this homely, feel good and comforting recipe. Serve with the sumac onions, which provide a great umami fix. This simple Keema recipe will be one you come back to again and again.

Keema with New Potatoes and Sumac Onions

Serves 4-6

1 kg Lamb or Chicken Thigh Mince

2 Large Onions, finely chopped

2 tbsp Sunflower Oil

6 Large Cloves Garlic

7 cm Piece of Ginger, peeled

1 Green Chilli

1 400g Can Chopped Tomatoes

2 tbsp Tomato Puree

2 tsp Salt

2 tsp Garam Masala

1 tsp Coriander Powder

300g New Potatoes, peeled, washed and cut into half

Handful of Coriander, finely chopped

Method

In a heavy-based pan, heat the sunflower oil on a moderate heat and start frying the onions.

Place the 'Holy Trinity' of garlic, ginger and chilli into a herb mill and blitz into a paste. Add this to the frying onions.

Once the onions are quite brown, lower the heat slightly and add the chopped tomatoes and the tomato puree and cook with the browned onions for approximately 20 minutes or until the tomato masala sauce is a rich, deep red, thick sauce. At this point you will see the oil emerging from around the rim of the pan. 

Add the mince and stir into the onion and tomato masala sauce. 

Add the salt, garam masala and coriander powder.

Cook for about 40 minutes, stirring regularly, until the Keema is like a thick stew, with none or very little liquid left. The Keema will start to fry in the masala sauce.

At this point add the potatoes and stir in. Lower the heat and cook for about 20-30 minutes, or until the potatoes are cooked. During this time, do stir regularly. You may need to add a little water to help cook the potatoes. 

Add the coriander leaves and serve with hot roti and sumac onions marinated in salt, lemon juice and sumac. 

Tips

If you use chicken mince, do not use breast meat, as this is too dry, instead use skinless, boneless chicken thighs minced up. (My butcher usually does this for me).

If you prefer to add peas instead of potatoes, add the peas after the Keema starts to fry and cook for about 5-10 minutes before serving.

Sumac Onions

Sumac is a Middle Eastern spice which has a slightly tart, tangy, lemony flavour. 

1 Red Onion, finely sliced

0.5 tsp Salt

1 tsp Sumac

2 tbsp Lemon Juice

Method

Mix all the ingredients together in a bowl, leave to marinate for 30 minutes and serve.

Tips

These sumac onions are a great accompaniment to any meat, chicken, fish or vegetable dish and provide a great umami fix.

Yum

[cardamumblog]

Berry Delightful

Baking cakes is therapeutic. There's even a theory that baking helps with depression. It certainly lifts your mood to be able to use very simple ingredients and create such glorious concoctions. A great sense of self satisfaction takes over. The whole nation is gripped with the cake revolution. Our very own Mary Berry and Paul Hollywood have made baking very 'cool.' So not only do we feel worthy doing it, but we are being trendy in the process. The Women's Institute owe a huge debt of gratitude to the Great British Bake Off. In fact, it's such an addictive amateur baking talent show, that it doesn't matter if you bake or not, you can't help but get drawn in. We can't wait to tune in for the next episode to witness the journey from tears over treacle tarts to satisfaction in strudel mastery. Our cake obsession seems to have been exacerbated by this show and if you didn't before, you probably now suffer from a cupcake OCD! 

There's always been a calling for cake and whether it be times of joy, or times of adversity, cake is always there for us. There's a certain comfort that we derive from baking and despite this previously being reserved for the occasional afternoon tea, cricket tea or Granny's Sunday cake, we are a now an anytime baking nation with astounding skills. There's an abundance of baking clubs, local bake-offs and charity fundraisers hosting coffee and cake mornings. There is this tenacious feel good factor and it's all about the cake. So with all that in mind, delight in my quaint summer berry layer cake with lavender petals. There's no 'soggy bottom' here Mr Hollywood. On your marks, get set, bake!  

Summer Berry Layer Cake with Lavender Petals

Serves 8-10

2 Large Eggs

200g Caster Sugar

125g Butter

150ml Single Cream

175g Plain Flour

3 tsp Baking Powder

200ml Double Cream

1 tbsp Vanilla Caster Sugar

800g Berries (Strawberries, Blueberries, Raspberries)

2 Sprigs Lavender Petals

Method

Using 25g of the butter, grease two 22cm shallow cake tins and line with baking parchment.

Whisk the eggs with the caster sugar in a bowl, until the mixture is thick and creamy and the whisk leaves a trail.

Put the remaining butter with the cream into a pan and bring to the boil.

Allow to cool for a couple of minutes and stir into the egg and sugar mixture.

Sieve the flour and baking powder and fold it carefully into the egg and sugar mixture making sure that their are no lumps.

Divide the mixture between the two cake tins.

Bake in the oven (170º celsius fan assisted or equivalent) for 15 minutes or until they are cooked and an inserted skewer comes out clean.

Remove the cake tins from the oven.

Allow to cool for 5 minutes and then remove the cakes from the tins and cool completely on a wire rack.

While the cakes are cooling, whip the double cream with the vanilla sugar until it is lightly whipped.

Prepare and clean the fruit and hull the strawberries.

Once cooled, place one cake onto a cake serving plate, or a cake stand.

Place half of the whipped cream onto the cake and arrange half of the fruit on top.

Put the second cake on top and then place the remaining cream on top. Arrange the fruit and finally sprinkle over the petals from the two sprigs of lavender.

Tips

I make the vanilla sugar by placing a vanilla pod into a container of caster sugar. 

Instead of whipping the cream with vanilla sugar, it can also be whipped up with a tablespoon of lavender sugar.

If you don't have any lavender petals you can omit them, or sprinkle over dried rose petals.

Don't overdo it with the lavender, as it will start to taste rather soapy.   

[cardamumblog]

Berry Delightful

Baking cakes is therapeutic. There's even a theory that baking helps with depression. It certainly lifts your mood to be able to use very simple ingredients and create such glorious concoctions. A great sense of self satisfaction takes over. The whole nation is gripped with the cake revolution. Our very own Mary Berry and Paul Hollywood have made baking very 'cool.' So not only do we feel worthy doing it, but we are being trendy in the process. The Women's Institute owe a huge debt of gratitude to the Great British Bake Off. In fact, it's such an addictive amateur baking talent show, that it doesn't matter if you bake or not, you can't help but get drawn in. We can't wait to tune in for the next episode to witness the journey from tears over treacle tarts to satisfaction in strudel mastery. Our cake obsession seems to have been exacerbated by this show and if you didn't before, you probably now suffer from a cupcake OCD! 

There's always been a calling for cake and whether it be times of joy, or times of adversity, cake is always there for us. There's a certain comfort that we derive from baking and despite this previously being reserved for the occasional afternoon tea, cricket tea or Granny's Sunday cake, we are a now an anytime baking nation with astounding skills. There's an abundance of baking clubs, local bake-offs and charity fundraisers hosting coffee and cake mornings. There is this tenacious feel good factor and it's all about the cake. So with all that in mind, delight in my quaint summer berry layer cake with lavender petals. There's no 'soggy bottom' here Mr Hollywood. On your marks, get set, bake!  

Summer Berry Layer Cake with Lavender Petals

Serves 8-10

2 Large Eggs

200g Caster Sugar

125g Butter

150ml Single Cream

175g Plain Flour

3 tsp Baking Powder

200ml Double Cream

1 tbsp Vanilla Caster Sugar

800g Berries (Strawberries, Blueberries, Raspberries)

2 Sprigs Lavender Petals

Method

Using 25g of the butter, grease two 22cm shallow cake tins and line with baking parchment.

Whisk the eggs with the caster sugar in a bowl, until the mixture is thick and creamy and the whisk leaves a trail.

Put the remaining butter with the cream into a pan and bring to the boil.

Allow to cool for a couple of minutes and stir into the egg and sugar mixture.

Sieve the flour and baking powder and fold it carefully into the egg and sugar mixture making sure that their are no lumps.

Divide the mixture between the two cake tins.

Bake in the oven (170º celsius fan assisted or equivalent) for 15 minutes or until they are cooked and an inserted skewer comes out clean.

Remove the cake tins from the oven.

Allow to cool for 5 minutes and then remove the cakes from the tins and cool completely on a wire rack.

While the cakes are cooling, whip the double cream with the vanilla sugar until it is lightly whipped.

Prepare and clean the fruit and hull the strawberries.

Once cooled, place one cake onto a cake serving plate, or a cake stand.

Place half of the whipped cream onto the cake and arrange half of the fruit on top.

Put the second cake on top and then place the remaining cream on top. Arrange the fruit and finally sprinkle over the petals from the two sprigs of lavender.

Tips

I make the vanilla sugar by placing a vanilla pod into a container of caster sugar. 

Instead of whipping the cream with vanilla sugar, it can also be whipped up with a tablespoon of lavender sugar.

If you don't have any lavender petals you can omit them, or sprinkle over dried rose petals.

Don't overdo it with the lavender, as it will start to taste rather soapy.   

[cardamumblog]

Berry Delightful

Baking cakes is therapeutic. There's even a theory that baking helps with depression. It certainly lifts your mood to be able to use very simple ingredients and create such glorious concoctions. A great sense of self satisfaction takes over. The whole nation is gripped with the cake revolution. Our very own Mary Berry and Paul Hollywood have made baking very 'cool.' So not only do we feel worthy doing it, but we are being trendy in the process. The Women's Institute owe a huge debt of gratitude to the Great British Bake Off. In fact, it's such an addictive amateur baking talent show, that it doesn't matter if you bake or not, you can't help but get drawn in. We can't wait to tune in for the next episode to witness the journey from tears over treacle tarts to satisfaction in strudel mastery. Our cake obsession seems to have been exacerbated by this show and if you didn't before, you probably now suffer from a cupcake OCD! 

There's always been a calling for cake and whether it be times of joy, or times of adversity, cake is always there for us. There's a certain comfort that we derive from baking and despite this previously being reserved for the occasional afternoon tea, cricket tea or Granny's Sunday cake, we are a now an anytime baking nation with astounding skills. There's an abundance of baking clubs, local bake-offs and charity fundraisers hosting coffee and cake mornings. There is this tenacious feel good factor and it's all about the cake. So with all that in mind, delight in my quaint summer berry layer cake with lavender petals. There's no 'soggy bottom' here Mr Hollywood. On your marks, get set, bake!  

Summer Berry Layer Cake with Lavender Petals

Serves 8-10

2 Large Eggs

200g Caster Sugar

125g Butter

150ml Single Cream

175g Plain Flour

3 tsp Baking Powder

200ml Double Cream

1 tbsp Vanilla Caster Sugar

800g Berries (Strawberries, Blueberries, Raspberries)

2 Sprigs Lavender Petals

Method

Using 25g of the butter, grease two 22cm shallow cake tins and line with baking parchment.

Whisk the eggs with the caster sugar in a bowl, until the mixture is thick and creamy and the whisk leaves a trail.

Put the remaining butter with the cream into a pan and bring to the boil.

Allow to cool for a couple of minutes and stir into the egg and sugar mixture.

Sieve the flour and baking powder and fold it carefully into the egg and sugar mixture making sure that their are no lumps.

Divide the mixture between the two cake tins.

Bake in the oven (170º celsius fan assisted or equivalent) for 15 minutes or until they are cooked and an inserted skewer comes out clean.

Remove the cake tins from the oven.

Allow to cool for 5 minutes and then remove the cakes from the tins and cool completely on a wire rack.

While the cakes are cooling, whip the double cream with the vanilla sugar until it is lightly whipped.

Prepare and clean the fruit and hull the strawberries.

Once cooled, place one cake onto a cake serving plate, or a cake stand.

Place half of the whipped cream onto the cake and arrange half of the fruit on top.

Put the second cake on top and then place the remaining cream on top. Arrange the fruit and finally sprinkle over the petals from the two sprigs of lavender.

Tips

I make the vanilla sugar by placing a vanilla pod into a container of caster sugar. 

Instead of whipping the cream with vanilla sugar, it can also be whipped up with a tablespoon of lavender sugar.

If you don't have any lavender petals you can omit them, or sprinkle over dried rose petals.

Don't overdo it with the lavender, as it will start to taste rather soapy.