Saturday, 4 April 2020

Orange Curry and Orange Ginger Apple Loaf Cake

We woke up early to go to the supermarket to top up on fruit and vegetables, along with other basic essentials. When we got there just before 7am, noticed that had changed the time of opening to 8am. We drove back home empty handed. I must admit, I was a bit anxious. It was my first time leaving the house.  Surprisingly the roads were busy as if we were going into work, which was unusual.  D commented on how busy it was, I stared out of the car window at the windows of the houses we drove past, displaying colourful rainbows. I wasn't sure what this was about, but when I got back home I did a search and learned that pictures of rainbows have started springing up in windows after schools had closed in response to the coronavirus outbreak, and primary schools are encouraging pupils at home to put up paintings to "spread hope". It was genuinely heart warming to see.

No rainbows in my window though...instead in my home was this Orange Cake and Double: Sweet Potato Curry. I say was, as I made it early this week and its all gone. 
Mid March, well before the quarantine  - D picked up a load of oranges to make juice with his manual juice maker, but typically I end up having to find ways of making the most of ingredients he picks up. 

So this egg free Orange Ginger Apple Loaf Cake was one way that I found myself using some of those oranges, but as I went to make the cake I realised that I did not need to use the whole orange - only the zest!  The cake also contains mixed dried fruit, black treacle aka molasses. 
The Double Potato and Pepper Curry with Chickpeas was made to use up what we had in the house. I found the Double Potato Curry a little sweet, so squeezed the juice of half of zested orange into it for liven it up a little.  It definately perked it up a little for my tastebuds. 
The  Orange Ginger Apple Loaf Cake was reminisce of steamed pudding or even closer to malt bread which is dark and squidgy, full of dried fruit. The recipe was adapted fromThe Vegetarian Gourmet: Easy Low Fat Favourites cookbook.  This was nice to eat warm (reheated in the microwave), but by day four it began to feel a bit dense and stodgy so we fed it to the birds, by the following day it was all gone. Nothing at home is going to waste, it rarely did before so I can continue to feel smug in that knowledge. 

Double Potato with Red Pepper and Chickpeas
Serves 4 - 6
100ml vegetable oil
3 medium onions, minced
4 cloves of garlic, crushed
1 inch of ginger, grated or minced
1 teaspoon of salt or to taste
1/2 teaspoon of turmeric powder
2 fresh green or red chillies, sliced or 1 teaspoon of chilli powder or to taste
1 x 400g tinned tomatoes

2 medium potatoes, peeled and diced
2 medium sweet potatoes, peeled and diced
100ml water
1 red pepper, cored and dices
1 x 400g tinned chickpeas, drained and rinsed.
In a large wide pan, heat the oil then add the minced onions, garlic and ginger and cook until transparent, add the spices and cook until the butter or oil rises to the surface. 
Add the tomatoes and cook until broekn down.  I tend to use a masher.
Then stir in the chopped cubed potatoes and cook for five minutes, then stir in the sweet potatoes and about 100ml water to prevent it from stickign to the pot. 
Stir now and again and cook until both begin to soften, but still have some bite. 
Finally stir in the chopped red peppers and chickpeas.  
Cook until the ingreidnets are tender.
Serve with rice, roti or naan bread. 


  1. Sounds like a lovely curry and a nice cake. Hope you get to the supermarket - we live very close so it is easy to go and I am trying to avoid it but I need to tomorrow and I am a little worried as I heard that the day after the supermarkets will limit the amount of people allowed in so I hope it is not crazy tomorrow!

    1. Thank you Johanna. Beign in Quarantine has given me more time in the kitchen and hence, a bit more time to blog too. We are hoping to go to the supermarket tomorrow morning. Its unlikely the two of us will be able to go in, so D will drive and i will do the shopping this time if that is the case.

  2. I'm trying to avoid going to the supermarket as little as possible. The queues are so long, and I don't want to put myself or anyone else in the supermarket at risk. That means more recipes using up what we have, and this recipe certainly fits the bill. I'm glad you and the birds got to enjoy the cake!

    1. Hi Joey, I must admit I have not been to the supermarkets once, D has been twice mostly for fresh fruit and veg. We are making the most of what we have at home too and i am pleased to be making most of the dried beans, lentils and legumes. Also lots of breadmaking in the breadmaker though.


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