Category Archives: Baking

Winter Warmers 3: Shepherd’s Veggie Pie¬†

This is my own take on a traditional British comfort food. It’s a great “1 pot dish” which we love having in our household at any time, but especially during those cold Autumnal and Winter nights. I have replaced the traditional meat with soya mince but you can also red or green lentils too.

I love how some of the mixture oozes out of the dish at the sides during baking, creating a real homemade look to the dish and it’s great to see those smiles when it’s brought to the table ūüôā Foe me, this is a classic recipe that evokes comfort, warmth and feels just like you have been given a huge hug ūüôā  I also think if you are NOT a vegetarian, and you have vegans or vegetarians coming over during Christmas, then I bet you they will love you for making this!

A great dish that can be made vegan and gluten free!

For the other recipes in this Winter Warmers Recipe Series: Borscht (soup), Apple Spice Muffins.

Winter Warmers Recipe 3: Spicy Shepherd’s Pie

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What you need: 

  • 300g (about 2 cups) of soya/veggie mince (you need rehydrate if using dried soya mince)
  • 1 tbsp oil
  • 1 large onion, peeled, finely chopped
  • 1 garlic clove, peeled, crushed to a paste
  • 1 tablespoon of Garam masala (vary according to your taste)
  • 1 large carrot, peeled, finely chopped
  • 2 tsp chopped fresh herbs (I use whatever I have in stock!)
  • 200g or 1 cup of frozen mixed veg
  • 1 x 400g/14oz can chopped tomatoes
  • 1 tbsp tomato pur√©e
  • 2 tsp soya sauce (you can substitute a gluten free soy sauce or omit)
  • salt and freshly ground black pepper

For the topping:

  • 500g/1lb 2oz floury potatoes, such as King Edward or Maris Piper, peeled, cut into piece
  • a large knob of butter/margarine
  • 1 – 2 tablespoons of milk (depending on the consistency)
  • salt and freshly ground black pepper

How to make it:

  1. Preheat the oven to 180C & boil the potatoes until tender. Drain and set aside.
  2. Meanwhile heat the oil in a saucepan, add the onion, garlic and the carrot and fry gently until softened.
  3. Add the mince, veg, tomatoes, tomato puree, soy sauce and seasoning. Simmer for about 5 – 10 minutes and then add the cornflour made into a paste with the tablespoon of cold water and continue to simmer gently, stirring all the time, until thickened. Add the herbs and then transfer the mixture into an ovenproof dish.
  4. Mash the potatoes with the milk until smooth, season to taste with the salt, pepper and a pinch of more Garam Masala and mix well. Place the topping over the veggie mince filling and fluff up with a fork. Or you can push through a sieve, put into a piping bag with a nozzle and pipe the mash straight onto the filling (piping the potatoes on looks really impressive when you have guests!) ūüôā
  5. Bake for 20 minutes or until the topping is crisp.  Leave to rest in the dish for about 5 mins before serving.Serve with some gravy (you can get the veggie kind in most supermarkets) and fresh salad.

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For the other recipes in this Winter Warmers Recipe Series: Borscht (soup), Apple Spice Muffins.

 

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Winter Warmers 2: Apple Spice Muffins

For this second recipe in this series, I wanted to post something sweet that reminds me of the Autumn and Winter seasons. Apple Spice Muffins bring together the fallen apples in Autumn along with warming Christmas spices and your house will smell heavenly when you bake these! I really hope you give these a go so you get what I mean ūüôā

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This was one of my first muffins I made and it was adapted from a recipe by Susan Reimer. But unlike the original recipe I wanted to find out a way to make these without eggs without losing out on the moisture. These muffins are great for so many different occasions: breakfast, brunch, picnic, tea time snack etc. I have also measured the wet and dry ingredients in advance, so when I want to make them I just need to mix the wet and dry ingredients together and it becomes even simpler and hassle free!

NOTES:

If you don’t have the individual spice powders below you can just use 1.5 teaspoons of Mixed Spice.

I prefer to use Granny Smith apples in this recipe but you can use any really.

My favourite nuts to use in this recipe are Pecan nuts, but walnuts or hazelnuts are also fine.

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Apple Spice Muffins

Makes 12 standard size muffins or 8 large muffins

What you need:

  • Self raising Flour – 225g
  • Baking Powder – 1 tsp
  • Salt – 1/4 tsp
  • Cinnamon – 1tsp
  • Ground ginger – 1/2 tsp
  • Nutmeg – 1/4 tsp
  • white granulated sugar –¬†100g
  • Apple – 170g (approx) – peeled and chopped finely
  • Raisins/sultana’s –¬†30g
  • Chopped nuts –¬†30g
  • Milk – 150ml (I used Almond milk to keep this recipe vegan but you can use any milk)¬†You may need to add more to get a thick dropping consistency. I end up using¬†between 150ml – 180ml.
  • Vegetable oil – 100ml

For the topping:

  • 60g chopped nuts
  • 3 tablespoons (apporx) of brown (demerera) sugar

How to make it:

  1. Prepare your muffin tin by greasing them or lining them with cases. Pre-heat your oven to 190 deg C (375 F).
  2. Keep the apple, raisins and nuts aside.
  3. Put in all your other dry ingredients (flour, salt, baking powder, spices) together in a bowl and mix well.
  4. Then measure out your milk and oil and then add these wet ingredients to the dry ingredients and work swiftly to combine them well with a wooden spoon.
  5. Add the apple, raisins and chopped nuts and mix well so that are evenly distributed in the mixture. The batter should have a thick dropping consistency.
  6. Spoon the mixture into your tin and sprinkle with the sugar & nut topping. Bake for about 20 – 25mins until the the tops of the muffins are browned and spring back when pressed lightly.
  7. Cool on a rack. I like to eat these warm from the oven but if you are not eating these straight away then you can just put them into the microwave for 10 seconds.

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Winter Warmers Recipe Series

For the weeks coming up to the New Year, I hope to share with you some great recipes from around the world to help warm you up during these colder seasons. They are just simple but highly comforting things we all love to eat to help get through those chilly days and evenings.

Please do let me know if you try out any of these and if you have any similar ones you make for yourself or for your friends and families ūüôā

The first Winter Warmer recipe in this series is one which is a regular in our household and not just kept for the colder season- Borscht. ¬†This recipe was actually one that my mother came across on an aeroplane magazine,¬†and she came home and was excited to try it out in our kitchen. It’s a great way to use Beetroot and other common things you may have in your friedge. After our own trials of the original recipe for Borscht, then talking to our polish friends about their family recipe, we came up with this one¬†that we all liked. I hope you try out our version of this Polish soup and that it gives you the comfort you seek ūüôā

You can make this as a starter with some warm bread rolls or as a main meal if you just want something light but fulfilling.

Winter Warmer Recipe 1: Borscht (soup)

Borscht

This soup is traditionally served on Polish Christmas Eve, but is perfect on any cold day as a great comfort food with your favourite bread.

Serves 4

What you need:

1 Onion chopped
450g beetroot, peeled & sliced (or can use ready cooked beetroot)
2 celery sticks
1/2 red pepper, chopped
115g mushrooms, chopped
1 apple, chopped (I’ve tried all kinds of apple and find granny smith is the best)
23g Butter
2 tbsp Olive oil
1L vegetable stock
1 heaped tsp cumin seeds
1 bay leaf
Juice of 1 lemon
Salt & black pepper to taste

Garnish: a few sprigs dill, sour cream

The sprig of dill I feel is quite important in this soup and gives it a distinct flavour.

How to make it:

  1. Heat oil & butter in a saucepan and add all the chopped veg and apple. Add 45ml of stock and cook until soft
  2. Stir in cumin seeds and cook for a further 1 minute and then add the remaining stock, bay leaf, salt & pepper.
  3. Bring the soup to a boil and then cover and simmer for 30mins
  4. Using a handblender/food processor, take out about 3/4 of the veg with a slotted spoon and whizz until pureed.
  5. Return the pureed veg back to the pan, check for seasoning and then add the lemon juice.
  6. Serve with a garnish of dill sprigs and a swirl of sour cream.

This is perfect with a chunk of your favourite bread or some freshly boiled/steamed potatoes.

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Borscht & Challah

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Cookies through the letterbox!

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When you send someone something, why get them to wait for a parcel or bother getting it from the Post Office if they’ve missed the delivery? Well Decadence Delivered have a fab solution to sending DELICIOUS COOKIES¬†which fit through a letterbox without the hassles or sending a parcel!

I was very lucky¬†to receive a sample of these cookies by Decadence Delivered and it was such a lovely surprise when I found them waiting for me at home from the Postman. No waiting around at home for a delivery….no delays… no annoying notice from the Post Office saying I had missed the delivery…. and no driving to the Posts office to collect it!

The box is very elegant and simple and I could feel there was something very special inside. And I wasn’t disappointed ūüôā Inside were a set of beautifully made cookies each individually wrapped and the inside cover of the box indicates which flavour you have received. ¬†It’s great packaging as it ensures the cookies are not damaged en route and presented very elegantly on opening.

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So the important question of taste. Well you can tell these cookies are made from high quality ingredients when you bite into them. The texture is perfect – a combination of a chewy and crumbly cookies are just what I expected and for me, the sweetness was spot on as I am not a sweet tooth and I can’t stand sickly sweet cookies. I tasted the milk chocolate cookies which has cute¬†milk chocolate buttons ¬†to make a very pretty cookie.¬†I would love to try¬†the salted caramel ones next! There are currently five different cookie flavours you can choose from and you can see the choices on their website:

www.decadencedelivered.co.uk

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In addition to the choice of cookie, you can also personalise it if you are sending them as a gift, for whatever occasion. I imagine these would be perfect gifts for this Christmas! ¬†And there is 20% off your current order, so there’s a¬†good deal to be had. Whether you want to get these cookies for yourself or for friends and family, these delectable cookies will surely bring a huge smile to whoever gets to eat them!

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Baked (Punjabi Style) Samosa’s

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On damp and dreary days, you can’t beat the comfort of some delicious Samosa’s and Chai! Here’s my way of getting that yummy taste of spiced potatoes and peas encrusted in a delicious buttery, crumbly pastry – without deep frying.

These Punjabi-style samosa’s are made with a hot crust pastry recipe which is so lovely and crumbly and is perfect to eat at home fresh from the oven or as a takeaway snack on a day out! You can reduce the spices to make it more child friendly and as they are baked they will be healthier than the usual deep fried samosa’s. I have no issues with treating yourself once in a while with deep fried stuff, but at least this recipe gives one the option of perhaps indulging in this delicious snack more often without worrying about cholesterol ūüôā

I hope you give these a try and do let me know if you try any different fillings. These would be great with alternative fillings like paneer, chickpeas or cauliflower. Enjoy!

S x

Baked Samosa’s

(Makes about 20)

What you need:

For the hot crust pastry:

  • Plain flour – 225g
  • Strong white bread flour – 50g
  • Butter – cold and chopped into small cubes – 40g
  • Ajwain/Carom seeds – 1.5 tsp
  • Salt – 1/2 tsp
  • Hot water – 120ml
  • Vegetarian Lard (I used the Cookeen brand but you can use any others e.g.¬†Trex) – 50g

For the filling:

  • Butter-¬†3 tsp
  • Cumin seeds / jeera-¬†1 tsp
  • Potatoes – approx 700g
  • Green peas – ¬†100g
  • Red chili powder-¬Ĺ tsp
  • Ginger, 2¬†inch, chopped or grated finely
  • Dried mango powder / amchur -¬Ĺ tsp
  • Garam masala-¬†¬Ĺ tsp
  • Roasted and crushed coriander seeds –¬†1 tsp
  • Salt, to taste

How to make it:

1.Peel the potatoes, cut them into small cubes and cook in a saucepan of¬†boiling water. Take care not to overcook them as otherwise they will be too mushy when filling the Samosa’s. They need to be a little firm or ‘al dente’ in texture’ after cooking.

2. In a large frying pan heat some oil then add the cumin seeds. As soon as they start to splutter add chopped ginger and saute for few seconds.

3. Lightly mash the potatoes with your hand and add to the pan and then add all the other spices. Mix well so the spices and potatoes are combined.

4. Add the peas and cook the filling mixture for a further 2 Р3 minutes and then keep the mixture aside.

5.Make the pastry by combining both flours and salt into a large bowl. Then add the cubed butter and use your fingers to rub the butter into the flour so the whole mixture eventually looks like breadcrumbs.

6. In a small saucepan add the water, salt and the lard and gently heat until the lard is dissolved. Then pour all the liquid into the flour&butter mixture and use a wooden spoon to combine the wet and dry ingredients into a dough.

7. Place the dough onto a lightly floured surface and knead gently using your hands for about 3 minutes. It does not have to be well kneaded like if you were making bread, it’s just so that it’s all well combined.

8. Roll out a portion of the dough in oval shape. Now cut it horizontally using a knife, diving into 2 equal portions. Lightly dampen the edges of the rolled out dough with water and make cone.

9. Stuff a tbsp of prepared potato & peas filling into the cone. Pull back and fold the cone and seal tightly by pressing the edges firmly together (you can crimp it if you like)

10. Once you have repeated this to finish all the dough and filling, place in the oven for about 25 – 30 minutes or until the samosa’s are browned. ¬†Keep an eye on them as not all ovens are the same and you may have to adjust the cooking time accordingly.

Serve these with a refreshing coriander chutney, or a tangy tamarind chutney – or both. And don’t forget your coffee of chai with this! YUMMMM!

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GBBO week 8 – Tudor inspired food

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Week 7 of The Great British Bake Off The Great British Bake Off has been an educational one for me as I was fascinated by the historical facts about how the Tudors ate and how different foods indicated status. I like marzipan, but I think the way that the Tudor’s made Marchpane was ‘OTT’ and it seemed like they really went all out to show off their wealth in those days. ¬†I wasn’t too inspired by the GBBO contestants bakes either to be honest and apart from Jane’s lovely cake and Candice’s awesome Peacock, the others seem to really struggle.

The savoury pies was the part that really interested me, being more of a savoury person myself. But although I wasn’t too sure about Benjamina’s mexican pie, I was really shocked she had to leave. I honestly thought she would make it to the final and she had lots more to give. ¬†But that’s Bake Off for you, and from previous statistics it looks like Jane has the odds to win at the moment.

So…. I went off to research some flavours I could use for a savoury pie and I thought of using seasonal ingredients and I thought of what would be lovely to eat on a cosy Autumnal evening. Pumpkin of course!¬†Paired with some flavour packed spices without too much heat, pumpkin seemed like the perfect choice for a wholesome pie. I decided to choose Garam Masala to spice up this pie as it offers heaps of flavour without an overpowering heat which would take over the other ingredients. ¬†As some of the contestants in GBBO used a hot crust pastry recipe with animal lard, I have tried a ¬†vegetarian version and it’s way easier than I had imagined it would be!

I know it seems like a lot of steps, but I would not lie and I assure it is simpler than it looks. But as always, I would love any constructive feedback so please do comment below. Thank you!

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Spiced Pumpkin Pie

Makes an 8 inch Pie

What you need

For the hot crust pastry:

  • Plain flour – 225g
  • Strong white bread flour – 50g
  • Butter – cold and chopped into small cubes – 40g
  • Salt – 1/2 tsp
  • Hot water – 120ml
  • Vegetarian Lard (I used the Cookeen brand but you can use any others e.g.¬†Trex) – 50g
  • An 8 inch round Springform Baking Tin

For the filling:

  • Pumpkin –¬†approx 200g¬†chopped into cubes
  • Chickpeas – 1 tin (400g)
  • White Onion – x1 large onion, chopped finely
  • Garlic – x1 clove, grated/chopped finely
  • Halloumi (leave out if you want to keep it vegan) – 100g,¬†finely diced
  • Spinach – a handful, chopped roughly
  • Salt, to taste (i put in about 1/2 tsp)
  • Garam Masala – 1 tsp
  • Turmeric, 1/3 tsp
  • Cumin seeds – 1 tsp
  • Oil – 2 tablespoons
  • OPTIONAL – if you like things spicier¬†then you can add 1 tsp of red chilli powder with the Garam Masala (Step 1)

How to make it:

1.Heat oven to 200 deg C and lightly grease an 8 inch springform round tin.¬†Heat the oil in a pan and then add the cumin seeds and then the onions. When the onions have softened (don’t wait til the brown), add the garlic, pumpkin, chickpeas, garam masala and salt. Put a lid on the pan and keep on a low flame until the pumpkin is cooked, stirring occasionally. You can add a little water if the pumpkin starts sticking to the bottom of the pan and this did happen to me.

2. Mash the Pumpkin Chickpea mixture a little with the back of a wooden spoon, then add the cubed halloumi,spinach and mix well. The mashing just helps create a nice texture and helps bind things together in the pie. Check for seasoning and then turn off the heat and let the filling mixture cool while you make the pastry.

3.Make the pastry by combining both flours and salt into a large bowl. Then add the cubed butter and use your fingers to rub the butter into the flour so the whole mixture eventually looks like breadcrumbs.

4.In a small saucepan add the water, salt and the lard and gently heat until the lard is dissolved. Then pour all the liquid into the flour&butter mixture and use a wooden spoon to combine the wet and dry ingredients into a dough.

5.Place the dough onto a lightly floured surface and knead gently using your hands for about 3 minutes. It does not have to be well kneaded like if you were making bread, it’s just so that it’s all well combined.

6. Roll out the dough so it’s about 2cm in depth and then place gently into your greased tin. Trim the edges and then roll the remaining dough into a circle for the pie lid and keep aside.

7. Add the Pumpkin filling to the pastry case, and press the mixture in lightly so you fill the pastry case. Take care not to press down too much otherwise you may split the pastry case.

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8 Place the pastry lid and press the edges of the lid and case together and you can crimp it if you prefer. Use any remaining pastry dough to cut/make a design to decorate the top of the pie and make some slits on the lid to help the steam escape.

9. Brush over some milk on the top of the pie and then place in the oven for 1 hour or until the pastry is a medium brown colour.

10. Leave to cool for about 10 mins before taking it out of the tin and serving. It maybe really hot inside the pie, so I know you will be excited to eat it but take care not to burn your mouth!

This keeps well in the fridge so you can make it in advance and then just re-heat in the Oven when you want to eat the next day ūüôā

You can also use firm Paneer or Tofu instead of the Halloumi

 

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Dessert – GBBO week 6

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Well what a fab episode about all things sweet! I really enjoyed watching all the different roulades and Andrew, Selasi and Jane did particularly well on these. I think my favourite flavour Roulade was Andrew’s tropical holiday Roulade as it’s the kind of flavours I would enjoy ūüôā It was the first time I had heard of a ‘Marjolaine’ and these were a toughie for the technical challenge. Precision and the chewiness of the meringue layer were criticised and Andrew’s bake was the obvious first place. The final showstopper challenge was interesting and all the bakers struggled to get their mousse cakes set on time. There was some great flavour combinations but I think my favourite was Selasi’s lemon, raspberry and passion fruit one – the one that saved his place I think!

I am not a sweet tooth, which makes my Dentist happy, but I do really wish I had more cravings¬†for the yummy delights that I often see around me. ¬†I will definitely try any dessert but then the sweetness gets all a bit too much and I have to find someone to finish it off. It’s a ‘Catch 22’ situation at home as I love making desserts and baking cakes, but then I have to hunt down others to eat them as there is only so much my husband can consume¬†…lol ¬†ūüėČ

I got thinking after watching the mousse showstopper round and about the kind of desserts I have made which involved setting agents (as I don’t use eggs or gelatin in my baking). So the obvious one for me was Panna Cotta ūüôā It took a while for me to try out this delicious¬†Italian dessert the first time, as it always involved using revolting Gelatin. So it was very exciting when my lovely friend Kavitha told me about a yummy version of Panna cotta which was gelatin free! I tried this at her house and was really amazed by the texture and yummy flavour and it was great to know that you can make this without using Gelatin, phew!

So since then I have tried this recipe out a few times, with some failures (mainly because I didn’t follow the instructions on the setting agent…eeek!) and I can share with you two replacements for the Gelatin; Vege gel and Agar Agar. ¬†If you are a sweet tooth, then I have made some recommendations on how to make it to your taste. I love this recipe as it means you can make it the day before any guests are coming over and it makes a fuss free sweet and relatively light sweet at the end of a lunch or dinner. I also really like the way you can pair it with a coulis or sauce using seasonal ingredients. For example, recently I made a coulis with freshly grown Strawberries and during winter months you can just pour over some store bought Mango Pulp or use frozen Coulis. Easy peasy! ūüôā

* Vanilla Panna Cotta *

Makes x12 portions (you’ll want more than one ūüėČ )

What you need:

  • 500ml Double Cream
  • 150ml Milk
  • 1 vanilla pod – seeds scraped out
  • x2 7g packets of¬†Vege gel¬†OR¬†2 tsps Agar flakes
  • 50g white granulated sugar
  • x12 silicon muffin moulds or individual ramekins

How to make it:

    1. Heat the cream and milk in a medium sized saucepan (ideally with a spout) until almost at boiling point. Then lower the heat and the sugar and vanilla seeds and mix well.
    2. Prepare your setting agent. I use vege gel most often as it’s more easily available and the instructions on the Vege gel packets¬†I use states to dissolve the packets in cold water) and then add to the simmering cream and milk mixture and mix well. I find it helps using a whisk here to ensure the setting agent is evenly distributed in the liquid.
    3. Take the pan off the flame and keep aside for 2 minutes to cool a little and get your moulds or ramekins. SEE NOTE BELOW.
    4. Pour the mixture into your moulds/ramekins and refrigerate for at least 6 hours or overnight. I honestly think the overnight option is the best, especially when you have guests the following day so it will save you lots of time!

Serve with a refreshing fruit coulis ūüôā

      NOTE: Be careful not too cool the mixture too much in your pan as your setting agent (Vege gel or Agar Agar) may start to set the mixture. If you see your mixture starting to set in your pan then pour into the moulds/ramekins immediately.
      If you have a sweet tooth then you could add melted white chocolate for a more decadent flavour, but reduce the sugar to 25g.

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Pastry & Botanicals! GBBO week 5 & 6

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Ok so I got behind with the GBBO episodes and along with the usual Autumn sniffles, work and the start of our Hindu Festival Navarathri, blogging has had to take a back seat recently. Boooooo!  So to catch up I have a recipe to celebrate the pastry and botanical weeks from The Great British Bake offSquash Tart with Garden Herbs ūüôā

I really enjoyed watching the GBBO contestants have fun (and struggle!) with making pastry from scratch and the Botanicals week was a new theme for GBBO this year which I think was a great idea! But I feel that unless you are a GBBO contestant, or have heaps of time on your hands, there’s really no need to make Filo or Puff Pastry from scratch.  So this is a really simple recipe if you are like me and just want to have a yummy lunch or dinner without the drama ūüôā

I’m really lucky to have some fresh herbs ready to hand in our garden (they are really easy to maintain even for non-Gardeners like me :-)), but this recipe allows the use of shop bought fresh or dried herbs.  I have tried to embrace the change in season here in the UK by using Butternut Squash and I am looking forward to trying this out with different types of squash as well as pumpkins too!

Squash Tart

Serves 2 – 4

What you need:

  • 1 pack of Puff pastry – I used Jus Roll Puff Pastry (320g sheet)
  • 1 medium sized Butternut Squash – peeled and de-seeded
  • 1 medium red onion – sliced finely into semi circles
  • Sun dried Tomato paste – about 4 heaped tablespoons or enough to cover the pastry base. I used a ready made jar by Sacla.
  • 3 teaspoons of finely chopped herbs of your choice – I used 1 tsp of fresh Rosemary, 1 tsp of fresh Thyme and 1 tsp of fresh Parsley
  • Feta cheese – a handful [You can leave this out if you are Vegan]
  • Olive oil – to drizzle
  • Salt & Pepper, to taste
  • Chilli flakes (optional)

How to make it:

1. Set your oven to 200 deg Celcius (395F) and prepare the Squash. I cut mine into rough crescent shaped wedges, about 1/2 inch in depth.

2.  Spread out the squash pieces on a roasting tray and season with salt and pepper and drizzle over olive oil. Roast in the oven for about 15 minutes or until they are half-cooked and softened. You don’t want to over cook them completely as they are going to cook further on top of the pastry.

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3. While the squash is roasting you can roll out the Puff pastry into a rectangle so that it’s about 1/2 inch in depth (about the depth of a ¬£1 coin) and then place onto your baking tray lined with greaseproof paper. Use a butter knife (or any knife without a sharp edge) to score a 1 inch border around the pastry.

Not sure how to score a border? Lay out your puff pastry sheet and using a ruler measure out 1 inch border around the edge of the puff pastry. Only cut half way into the puff pastry. Do this while trying not to touch the puff pastry with your hands. Puff pastry needs to stay cold to rise. The warmth from your hands will cause the puff pastry to easily tear. If you think your puff pastry is starting to stretch after making your border, place it back in the fridge or freezer for a few minutes.

4.  Use the back of a spoon to spread out the sundried tomato paste onto the pastry as evenly as you can – but remembering not to spread onto the border.

5. Then place the roasted butternut squash pieces on top, followed by the Rosemary, Thyme and sliced onions (I kept the parsley to garnish before serving).  If you like it a little  spicy then you can also add some chilli flakes at this stage as well.

6. Drizzle again with olive oil and then place in the oven for 20 minutes or until the puff pastry is browned. Then leave to rest for about 5 minutes and add more freshly cracked back pepper if you wish.

7. Garnish with chopped parsley and crumbled feta, cut into your desired slices and serve! I like to have this with a nice refreshing salad or Tabbouleh ūüôā

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You can use the Squash peel to make a crisps by putting them in a bowl with some oil, salt (and pepper or red chilli powder) and then baking them at 220 Deg C for about 25 minutes  or until they are nice and crisp.

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GBBO Week 4 – What a load of Batter!

Well this GBBO week really baffled me. It’s great to have new things featured on the programme, but I found all the challenges for Batter week rather boring! ¬†If you want to catch up on the latest episode then click HERE.¬†¬†Personally, I think you shouldn’t mess around too much with certain traditional recipes like Yorkshire Pudding and Churros, but¬†this is totally my opinion and maybe I haven’t tried enough different types to know for sure.

Pancake? ShPancake!¬†Here’s a¬†different kind of batter recipe I’d like to share – Chilla! This is an Indian recipe which is so much easier than Dosa batter as there is no fermenting and waiting around for 24hours (or more!). ¬†Most Chilla’s I’ve eaten use Chick pea batter (Besan) and sometimes this can feel a bit heavy afterwards. So I love this recipe as it uses a mixture of Daal’s which are also high in Protein but produces are lovely light batter.

You can eat these by themselves as it’s already lightly spiced, but I love eating it with a sweet and spicy combo like Jaggery and a spicy ‘Kara Kuzhambu’…yummm!! But it’s also delish with something like an onion, tomato or coconut chutney. I’d love to know what you end up eating yours with ūüôā

Enjoy!

Suji x

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The fenugreek seeds and Asafoetida both help with flatulence and are great for digesting high protein lentils, but these are optional and if you leave them out they won’t affect the overall taste.

If you can’t get the Whole Urad Dal you can use split urad dal which might be easier to obtain in certain locations.

What you need:

  • Masoor Daal (split red lentils) – 1 cup
  • Mung Dal (split yellow gram¬†lentils – not the green!) – 1 cup
  • Whole Urad Dal (black gram lentils without skin)- 1 cup
  • Fenugreek seeds – 1 tsp (optional)
  • Coriander leaves – 1 cup – chopped finely
  • A small onion – chopped finely
  • Cumin seeds – 2 tsp
  • Curry leaves – a spring – finely chopped (these can be difficult to find in certain countries so you can leave these out if you can’t get them)
  • Green chillies – 2 – chopped finely (optional)
  • Asafoetida – a pinch¬†(optional)¬†
  • Salt, to taste (I add about 1.5 tsp)

How to make it:

1. Soak all the Daal in 5 cups of water for at least 3 hours (it can be more but not any less)

2. ¬†Grind the Daal in a food processor/mixie until it becomes a smooth batter without big lumps of Daal in it. ¬†You can add some of the water if you need to make it into a smoother consistency but don’t add all of it straight away.

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3.  Add all the other ingredients and mix well. Check the seasoning at this point and add more salt or spice if needed.

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4.  Heat a cast iron skillet ,or a non-stick frying pan, with a teaspoon of a flavourless oil like vegetable oil.

5. ¬†Pour on the batter evenly onto the pan with a ladle and spread the batter into a circular disc, resembling a pancake (Chilla) . Do note that these don’t have to be as thin as a European style pancake and not as thick as the North American style ones.

6. After a few minutes you will see some of the Chilla turning brown and at this point you can loosen the sides with a spatula and then turn it over to cook on the other side.

You can definitely make it a more tasty Chilla if you add Ghee/Butter at step 6 or 7 (or Margarine if you want to keep it vegan)

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7.  After about 3 minutes or until the other side is cooked through you can take the Chilla off the pan and serve!  Usually the Chilla is served as a soft pancake but if you like it crispier you can leave it on the pan for longer.

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Serve with a chutney or side dish of your choice! ūüôā

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GBBO is back! It’s CAKE WEEK!

Many of you UK peeps who love baking or love watching baking programmes, must be excited that The Great British Bake Off is back! ¬†Yipppeeee!! I am definitely one of those people who have set the whole series on record and has told the whole household that Wednesdays from 8.00 – 9.00pm are booked out for GBBO excitement! ūüôā

All the contestants this year look very interesting but I am liking Rav Bansal already how likes Vegan Baking. Yeyyy!

Well the first week’s theme is just simply cakes and this year I thought I would try and bake along and also contribute to the themes with my own versions. ¬†So to start here is my recipe for¬†eggless Lemon Drizzle cakes/muffins. I love this recipe, especially during these summer months as they are light and refreshing and easy to take on days out and picnics. ¬†

Love Suji x

#CookEatInspire #sujiskitchen

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Sometimes it’s just easier making smaller portions to ensure everyone has a piece or if you are short on time (the latter is usually what happens with me!). So muffins are an easy way to make your favourite cake in a cute package and this lemon drizzle flavour is a really simple one!

These can be Vegan if you are using Soya Milk, but you need to keep these in an air tight container to keep them soft and moist.

Makes 10 – 12 standard size muffins

What you need:

  • Plain Flour – 280g ¬†/ 2.5 cups (you can use Self raising flour but leave out the baking powder)
  • Baking powder – 2 teaspoons
  • Bicarb of soda – 1/2 teaspoons
  • Salt – 1/4 teaspoon
  • Caster sugar – 110g /1 cup
  • Finely grated zest of 1 large lemon
  • Lemon juice – 2 tablespoons
  • Soya milk (or any other milk you prefer) – 150ml / 3/4 cup
  • Water – 90ml / 1/2 cup water
  • Vegetable oil – 90ml / 1/2 cup

For the drizzle:

  • Icing sugar – 60g / 1/2 cup
  • Lemon juice – 3 teaspoons
  • Grated lemon zest – 1/2 teaspoon

Optional: poppy seeds/chocolate chips

How to make it:

  1. Line your muffin tin with cases or oil & pre-heat oven to 180 C.
  2. Sift all the dry ingredients into a bowl and add the poppy seeds or chocolate chips if using
  3. In a separate bowl whisk together all the wet ingredients adding the lemon juice & zest at the end.
  4. Pour all of the wet ingredients in with the dry and combine well with wooden spoon. The batter should have a loose dropping consistency and you can add more milk if needed and don’t worry about any lumps in the batter.
  5. Fill the muffin cups 3/4’s full and bake for about 20 minutes or until the tops are slightly brown and spring back when pressed gently. Stir glaze ingredients together and drizzle over the hot muffins.

I’m drooling as I type out this recipe…..no joke!

lemon muffin

Next week’s theme is Biscuits, so happy baking until then!

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