Tag Archives: seasonal

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

Brussels the South Indian way :-)

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The Yuletide festivities are upon us and there are so many delicious seasonal Winter produce in the markets and Supermarkets out there. A typical seasonal veg here that our family loves is Brussels Sprouts. But I wanted to share with you a way to use them instead of the usual steaming or roasting, which is definitely a great way to get the full flavour of Brussel Sprouts, but you can also bring them alive with some gentle spices ūüôā

This is my favourite way of using Brussel Sprouts and using South Indian spices to make a light stir fry, or Poriyal as called in Tamil Nadu. It’s visually pleasing when you pair the Brussels with bright yellow Sweetcorn and garnished with coconut. I love the way this curry is not too fiery¬†as it uses gentle spices and so if you don’t like hot curries all the time, then this is perfect for you! You can leave out the dried red chillies completely if you are serving it to children.

A non-stick or ceramic pan is best for making this ‘Poriyal’ so the Brussels don’t stick to the bottom and burn.

If you are in a rush you can steam the chopped Brussel Sprouts in the microwave with a tablespoon of water. This will reduce the time needed for them to cook in the pan.

What you need:

  • Brussels Sprouts – 4 cups, finely chopped
  • Sweetcorn – 1 cup (defrosted if frozen)
  • Coconut – 1/2 cup – freshly grated or the unsweetened desiccated coconut¬†is fine
  • Ginger – 3 inch piece – finely grated
  • Lemon juice – 1 tsp
  • Oil (flavourless) – 1 tablespoon
  • Salt – 1 tsp or to taste

To Temper:

  • Black mustard seeds – 1 tsp
  • Cumin seeds -1 tsp
  • Split Urad dal – 1 tsp
  • Curry leaves – 1 sprig
  • Whole dried chillies – x2
  • Asafoetida – a pinch

How to make it:

  1. Heat the oil in a large saucepan and add the black mustard seeds. As soon as they start popping add the other ingredients under the ‘To Temper’ list above.
  2. Add the chopped Brussels Sprouts, sweetcorn and stir fry for 5 – 10 minutes until the Brussels are cooked (you will need less time if the Brussels Sprouts have already been steamed in advance)
  3. Finally add the salt, coconut and lemon juice and mix well. Check seasoning and serve ūüôā

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Filed under brunch, Desi, Dinner, Food, indian, Kerala, mykitchenadventures, south India, south indian, Uncategorized, vegan, vegetarian

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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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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