Category Archives: Snack

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 🙂

applemuffins1

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.

applespice2

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.

applespice3

Leave a comment

Filed under Baking, brunch, dessert, Dinner, Food, Mornings, mykitchenadventures, Snack, sujiskitchen, Uncategorized, vegan, vegetarian

Baked (Punjabi Style) Samosa’s

samosa-opm1

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 🙂

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-½ tsp
  • Ginger, 2 inch, chopped or grated finely
  • Dried mango powder / amchur -½ tsp
  • Garam masala- ½ 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 – 3 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!

samosa-opm2

1 Comment

Filed under Baking, brunch, Desi, Food, indian, mykitchenadventures, pastry, Snack, sujiskitchen, Travel, Uncategorized, vegetarian

Pastry & Botanicals! GBBO week 5 & 6

squash-2-pm

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 🙂

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 🙂

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.

squash-1-pm

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 ÂŁ1 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 🙂

squash-4-pm

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.

2 Comments

Filed under Baking, Dinner, Food, GBBO, Lunch, pastry, recipe, Snack, Uncategorized, vegan, vegetarian

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! 🙂

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

lemon drizzle muffins PM

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!

Leave a comment

Filed under Baking, Desi, Food, GBBO, recipe, Snack, vegan, vegetarian

May you be inspired!

What a foodtastic May has been! I feel like I haven’t been able to cope up with the plethora of foodie events going on at the moment. Eek! And as a result, this is a VERY delayed post …but a more concise one this time. I hope you like the different items in the #CookEatInspire elements of this blog post and do let me what know what you think abour these. 🙂

Thank you! Suji x

 

 

Cook

Jackfruit Curry (Polos Curry)

polos curry

This curry is taken from one which I have eaten every time we go to Sri Lanka. Although I haven’t found suitable fresh jackfruit here in the U.K, the tinned jackfruit seems to work very nicely indeed! You do need to make sure you don’t buy the ripened jackfruit as that is a different variety and would give a completely different taste. The type I bought from my local Asian Supermarket is called “Green Jackfruit” and a picture is below.

PM jackfruit

This is my own recipe which I have simplified as I feel that in this case reducing the variety of spices brings out the flavour of the jackfruit. Traditionalists may disagree, but there’s only one way to find out 🙂

Serves 2 people

What you need:

  • 1 can  Green Jack fruit
  • 1 onion, chopped
  • 1-2 green chillies, sliced lengthways
  • 2 tsp garlic, finely chopped
  • 2 tsp ginger, finely chopped
  • 2-3 tsp Srilankan curry powder
  • 1 tsp turmeric powder
  • 3 tablespoons coconut milk/coconut powder
  • salt to taste

To temper:

  • Mustard seeds
  • Cumin seeds
  • 1 sprig of curry leaves
  • 2 tablespoons of oil

How to make it:

  1.  Temper the mustard seeds, cumin seeds and curry leaves in about 2 tablespoons of oil.
  2. Then add the onions, green chillies, ginger, garlic and  sautee until golden brown.
  3. Now add the curry powder and combine with the ingredients for about 30 seconds and then add the jackfruit, 2 tablespoons of water & salt.
  4. This next part is when you need some patience and some intuition. You need to cook the curry on a low flame until cooked. For me it took about 20 – 30 minutes and I used a heave bottomed pan and covered it with a lid. You may also need to add a little more water if it evaporates. You need the water to help cook the jackfruit.
  5. After the jackfruit is cooked through, add the coconut milk/coconut powder dissolved in water, and then cook for a further minutes.  Check the seasoning and then serve hot.

I like to serve this with red rice but it goes well with Roti’s too.

 

 *  *  *

Eat

Afternoon Chai with London Chai Party

I was very excited to be able to experience the wonderful food from the London Chai party ladies (Suchi, Gayathri and Nisha) at their Afternoon Chai event in East London! Having had their amazing 7 course Bing Bong Bengali feast, I knew I would be in for another treat for my palate. And boy, I wasn’t disappointed!

The venue was perfect for this afternoon event and the Afternoon Chai event definitely brightened up the grey day it had been so far.  It was refreshing to drink the Lychee and Tea Thumka that we were served when we arrived, wow, what a yummy concoction indeed and a great way to liven up my tastebuds for the treats ahead 🙂

The lovely Gayathri introduced the event and talked about the background to all the different snacks and drinks.  I am trying hear to pick a favourite item, but I can’t! Each snack had it’s own unique flavour, like the spicy vada pav and the crispy Kuzhi paniyaaram and the sweet and spicy Bhakarwadi.  Oh my my my. I am salivating at the mere thought of these yummy snacks I consumed during the afternoon! All the girls were so passionate when you ask them about the thoughts behind the menu and their friendly demeanor and love of their food makes the whole experience so enjoyable and very different to other supperclubs and pop-up’s.

If you would like to know more about The London Chai Party team and their events then click here and if you want to know more about the Afternoon Chai party itself then do click here.

 

 *  *  *

Inspire

Chin’s Kitchen

Last month I went to the launch of Homebaked in London which provides a platform to connect very talented home bakers to foodies who are looking for delicious bakes. It’s as simple as that!

chin homebaked team

The Homebaked Team

PM chin hotel

At the event there was a very special baker who makes the most delicious and inspiring cakes and biscuits. She is none other than Chintal Kakaya from Chin’s Kitchen who makes cakes and treats with a unique indian twist.

PM chin stall

The lovely Chintal Kakaya and her DELICIOUS bakes 🙂 

Chintal has found a great niche in the market with her inventive flavours like ‘Gulab Jamun’ Cake, Chai Spiced Nankhatai and Indian spiced carrot cake with salted caramel (my personal fave). Her flavour combo’s are just genius! Chintal’s bakes are just so yummy, it really is hard to put into words! The different spices do come out clearly and they leave you wanting more and more. For more information check out Homebaked and Chintal’s own website with her full range of bakes Chin’s Kitchen.

PM chin cake

 *  *  *

Leave a comment

Filed under Lunch, recipe, Snack, south indian, tamil, Uncategorized, vegetarian

Brighten up your biscuits!

spiralbiscuitsMAIN

How about some fun-looking and colourful biscuits that are not as hard to make as they look?! These spiral biscuits can be frozen to bake at a later date (always great when you feel like a treat but are too tired to make anything from scratch!) and are popular with small kids as well as the ‘big kids’ in your household. Thanks to Sprinklebakes for this fab recipe! Click here for the recipe.

Leave a comment

Filed under Food, Snack

Quinoa & Veg Cutlets

It makes me so annoyed sometimes when people think that something so healthy can’t taste good too. So, the quinoa and veg cutlet recipe was born. There is so much flavour in these that whoever eats them won’t believe that they’re nutritious and packed full of protein rich Quinoa! I know I have very limited time to cook sometimes, so being able to freeze these makes Life a lot easier too. There are also lots of possible variations for this recipe and you can just put in whatever left over veg you have in stock. But it’s important to ensure the end mixture will be the right consistency to hold together during the shallow fry.

Even though cutlets are often thought of as a starter or snack, these are just as good for a light main course alongside some tangy Tamarind chutney and salad.

quinoa & veg cutlets

Click here for the recipe.

2 Comments

Filed under Dinner, Food, Snack

Savoury & Sweethearts

2014-02-13 12.35.20

Enjoy this with any of your loved ones!

Get the recipe here!

2 Comments

Filed under Snack, Uncategorized