Preserved Lemons with Red Chillies

I am hoping to enjoy lots of North African inspired recipes come Summertime, so I decided to go ahead and make my own Preserved Lemons.  In the past, I have to admit, I have always purchased them from a Middle Eastern store, not this time, especially as its pretty easy and thrifty to make your own.  Follow any recipe for Preserved Lemons and just add a couple of bay leaves, a few fresh red chillies, pierced along with a handful of coriander seeds.

I hope to be enjoying and sharing some of these pickly lemons next month.

I am linking this rather large jar of home-made Preserved Lemons with Red Chillies with Nazima at Working London Mummy  and Laura at How To Cook Good Food for the One Ingredient: Lemon event; and Jill at Real Food Forager who is hosting Fat Tuesday 29th May 2012.  

Smoky Butternut Butter

The first time I had Butternut Butter was sandwiched between two brown slices of bread at a conference around social inclusion in Edinburgh, oh that was maybe 6 - 8 years ago.  And I remember being totally amazed that it was not dairy butter. Its something I have wanted to recreate for a while, and I don't know why but I never got round to making it, until recently when given a Butternut Squash by my mother. 

The version I had all those years ago was just plain and simple.   I wanted to give my homemade version a bit of an oomf .  It was originally going to be with chilli or cayenne powder, but I changed my mind and added some smoked paprika.   

D's been enjoying this saffron coloured Smoky Butter spread over the past few days for his lunch, namely its been spread on his tortilla wraps and then filled with salad leaves.  Its hardly a recipe, but if you want to make it, you will need a Butternut Squash, peeled and chopped into cubes.  Place on a baking tray coated with a tablespoon or two of olive oil and a teaspoon of smoked paprika and salt.  Roast until tender.  Then allow to cool, before blitzing in a food processor with 400g cooked chickpeas.  You can if you so wish, forego the chickpeas, but I found without it the Butternut Squash although smoky, was still quite sweet. So its up to you how you like it and make it your own. 

I am linking this simple recipe with Frugal Follies who is hosting Frugal Thursday; Diet, Desset and Dogs hosting Wellness Week 24 - 28th May 2012; and We Don't Eat Anything with a Face who is hosting Britain's Got Salad where she is calling on fellow bloggers to submit recipes raw and cooked salads, including dips.
Other dips and spreads you may enjoy.
Wild Garlic Hummus
Butter Bean Spreads - Sun dried Tomato and Parsley Or Basil
Spiced Carrot Dip
Or a good old fashioned Chickpea Hummus

Rhubarb, Rose Petal and White Chocolate Flapjacks

Oaty flapjacks seem to be appearing on my weekly menu quite a bit recently and I just can't seem to resist meddling with the recipe, experimenting more and more with different fruits, vegetables and flavourings. 

So here is my latest offering:  Rhubarb Flapjacks.  I didn't want these to taste like rhubarb crumble, so opted for other flavours, in this case rosewater and white chocolate.

Once made, the flapjack lost its two-tone pink green from the rhubarb and pink from the rose petals.  Still it made up in taste. I do however think flapjacks taste better the next day and these certainly did. 

I know the above heart shaped flapjack looks kind of pretty, but I'd really just recommend slicing these rather than getting all fancy like me. 

Root Vegetables with Chickpeas and Cobblers

I started writing this blog post yesterday, but got sort of caught up with the howling weather.  Its the worst storms for a decade in Scotland. At one point, I was too afraid to look out of the window, and when I did take a peek - the back of the flat where the commuter train passes.  I noticed the neighbours kids trampoline has been uplifted by the ferocious winds and flung onto the rail tracks, of course we rang the Scotrail.  The only damage in our garden: the bird table knocked down and a scattering of pots.  It was not the same for the front - the fencing that separates ours and the neighbours car parking has come down. Typically landing on our driveway. I guess I should be thankful that no slates have come sliding down or a new leak in the roof.   Its not over yet, more snow and blizzards are predicted.   

Anyway, yesterday I made this simple .  The root vegetale broth is extremely light, so to give it more oomf - substance I made some cheesy cobblers in the shape of bushy tailed foxes.  I've been dreaming of friendly foxes lately. 

You don’t have to make these cobblers and could easily serve this with mashed potatoes, or even rice.  But I liked the delicate aspect of these cobblers that were golden and puff, and almost melted in your mouth.  I think suet dumplings would work wonders too.

I am sharing this frugal recipe with Frugal Food Thursday, Fight Back Friday and Fresh Bites Friday.  
Root Vegetables with Chickpeas and 'Foxy' Cobblers
Serves 4 – 6
Ingredients
2 tablespoons olive oil
1 large onion, finely sliced
2 cloves garlic, minced
3 stalks of celery, chopped
2 medium carrots, peeled and cubed
2 medium parsnips, peeled and cubed
½ swede, peeled and cubed
2 bay leaves
½ teaspoon dried thyme or 1 teaspoon of fresh
Salt and pepper to taste
60ml soy sauce or Tamari
400g cooked chickpeas
Method
Saute the onions in the oil until soft and translucent, then stir in the garlic, celery, carrots, parsnips, and swede cubes, along with the seasoning and Tamari and simmer on medium heat for 20 minutes or until the vegetables are tender.  Add the chickpeas, simmer for a couple of minutes.  Then turn off and allow to cool, before transferring into a casserole dish.  Adapted from Ken Bergeron Professional Vegetarian Cooking.

Ingredients for the Cobbler Topping
225g self raising flour
60g butter
125g Cheddar cheese, grated
1 teaspoon fresh thyme
1 egg, beaten
150ml milk
Salt
To make the cobbler topping
Preheat oven to gas mark 6.
Sift the flour and salt into a bowl. Rub in the butter, then stir in the cheese and the thyme. Beat together the egg and milk and add enough to the dry ingredients to make a soft dough. Knead lightly, roll out to 1 cm thick and cut into 2 inch rounds.
Arrange the rounds on top of the root vegetables in the casserole dish, brush with the remaining egg and milk.
Bake in the oven for 12 – 15 minutes, until the topping is risen and golden. Serve immediately.

Eating Apple and Blackberry Flapjacks

BBrrrr woke up to a sheet of snow this morning.  I don't think I will be venturing far.

Other than some golden juicy sultanas, I am all out of dried fruit.  So these weekend flapjacks had to be made with frozen blackberries from my freezer, that were foraged from somewhere or other on one of our country road drives.  I also had some blueberries harvested from the garden, but they are for next time I make flapjacks.  

I've had a number of comments on my blog, namely from American readers regarding flapjacks.  You see in the US flapjacks are pancakes.  Therefore I guess I should make it clear what I mean by flapjacks on my blog.    British flapjacks are similar to Breakfast Bars, Muesli Bars or even Granola Bars.  They are not exactly a biscuit or a cake, but a chewy bar usually made with oats and golden syrup.  I am also sharing this with Laura who is hosting the Penny Worthy Project.

Apple and Blackberry Flapjacks
Ingredients
Makes about 8
120g butter
4 tablespoons maple syrup or runny honey
75g golden caster sugar
240g rolled oats
1 eating apple, grated
Handful of blackberries(fresh or frozen).
Method
Preheat oven to gas mark 6.  Line a small baking tray with greaseproof paper.  In a large saucepan, melt the butter, syrup (or honey) and sugar until it all melts.  Take of the heat, then stir in the oats and fruit evenly.  Using a spatula, carefully turn out into the baking tray and press down.  Place the tray in the oven for 20 – 25 minutes or until the sides are golden.  Remove from the oven and slice immediately.  Leave them in the tin, when completely cold, slice again and remove from the baking tray. 

Sea Salt and Chocolate Muffins

When I received the bars of dark chocolate from Lucy from New Zealand, I knew exactly I wanted to make with one of them.  Either some 'Chocolate and Red Chilli Flaked Cupcakes'; or 'Chocolate and Red Chilli Brownies', but no after being seduced by Pia K's Swedish bar of chocolate laced with liquorice and sea salt, D suggested some 'Sea Salty Chocolaty Muffins'.

It got me thinking how hard can it be?   All I need is a good chocolate muffin recipe.  It only needs to be enhanced with a little sea salt. 
I have to admit that at first glance I was a little disappointed,  as the muffin top had sunk a little.  (I think I opened the oven a few minutes to early).  But actually it was the best part.  The top was like a chocolate cookie, and when you finished eating that, the next part that was encased in the muffin case was soft like fluffy chocolate candy floss, it just melted in your mouth.  Its like two cakes in one.  The flakes of sea salt is a nice, surprising you now and again - its not overly strong, but you know its definitely there.  

You know when you were small and you finished eating a fairy cake or Jamaican Gingerbread Cake, yet you still find yourself scraping off the excess cakey mixture stuck to the paper cases with your teeth, well you'll find yourself doing that to these, (please don't tell me your not guilty of doing this, because I won't believe you). 

I have to thank Pia K for accidentally inspiring me to make these tasty morsel; and to Lucy for the dark chocolate bars.   If you like the sound of these, come back tomorrow for something a little more different.  I am sharing some of these muffins with Tasty Tuesday hosted by Balancing Beauty and Bedlam; and Crazy Sweet Tuesday hosted by Crazy for Crust.

These are best shared and eaten on the day, as the longer you keep them the sea salt dissolves.
Chocolate and Sea Salt Muffins
Makes 12
Ingredients
140g plain flour
40g cocoa powder
2 teaspoons baking powder
Pinch of fine salt
2 eggs
200g golden caster sugar
160g milk
½ teaspoon vanilla extract
160g unsalted butter, melted
120g dark chocolate roughly chopped
1 tablespoon sea salt (plus extra for garnishing)
Method
Preheat oven to gas mark 3.
In a large bowl, sift together the flour, cocoa, baking powder and salt.
In another bowl, whisk together the eggs and sugar until well combined.  Then gently stir in the milk and vanilla extract until well combined.  Gradually blend the two mixtures together, alternating now and again until the ingredients are well combined.  Then stir in the melted butter, followed by the chocolate and sea salt.
Spoon the mixture into muffin cases and bake in the oven for 30-35 minutes, or until a skewer inserted in the centre comes out clean.  Leave the muffins to cook before removing out onto a wire cooling rack.   

Welsh Laver Bread Pies

I was watching a repeat episode of Rick Steins 'Food Heroes' on T.V and he was somewhere in Wales, U.K.  I think it was in Carmathenshire.  I’m not 100% certain.  Anyway, he was in a pub and tucking into a  'Meaty Steak and Laverbread Pie'.   

As a Welsh girl with a voracious appetite for vegetable based cuisine, it occurred to me why not create a vegetarian variation of this seaweed pie.  Well why not? and without intending to sound to boastful I have been quite successful in creating a Welsh Laver Bread Veggie Burger ; Laverbread Oat Biscuits at home, as well as Welsh Glamorgan Pakora Bites based on Glamorgan sausages; and Leek and Caerphilly Cheese Pakoras.   So the kitchen culinary experiments began at the weekend. This was also a good opportunity for me use up one of the laver bread tins my nephew brought me up, still in date (2014).   For those of you unfamiliar with Welsh Laver Bread, please follow this link - but in a nutshell its cooked seaweed - a vegetable of the sea!

I have to say I was real chuffed with the result.  Not only did I decide to include seaweed in the pie filling, I also decided to incorporate some in the hot water pastry.

When you slice into it with your knife, the smell of the laver bread hits you first as it is quite strong, but the flavour not so strong.  In fact, you will fidn yourself saying, 'where is the 'fishy' laver bread?!  Believe me it in there, its flavour enhancing both the meaty texture of the mushrooms and pebble dash Puy lentils.

I appreciate that not everyone will be able to find/access Welsh Laver bread after all it is a specialist ingredient, so you will be pleased to note that this recipe can also be made without it if you so wish.  I am sharing some of these Seaweed Pies with Just Another Meatless Monday#79 hostd by Hey What's for Dinner Mom?; and Midnight Maniac Meatless Mondays #51 hosted by Midnight Maniac.

Welsh Laverbread, Mushroom and Puy Lenti Pie
Makes 1 large pie or 8 – 10 individual pies
Ingredients for the filling
300g Portobello mushrooms
2 tablespoon olive oil
1 onion, finely sliced
2 cloves garlic, crushed
1 tablespoon plain flour
175ml vegetable stock
100g Puy lentils, cooked
120 - 150g laver bread
Salt and pepper to taste
Method
Wipe clean the mushrooms. Slice or quarter each mushroom. Heat the oil in a large pan and sauté the onions until soft and translucent, but not brown. Add the garlic and sauté for 1 minute before adding in the mushrooms. Keep the heat high and cook the mushrooms, stirring frequently until softened.
Gradually add the flour and stir until evenly combined.
Add the vegetable stock and stir, over high heat until the sauce thickens, before stirring in the puy lentils and laverbread. Continue to cook for a couple of minutes, then remove from the heat and cool to room temperature

Hot Water Pastry
Makes 8 - 10 individual pies or  one large 7 - 8 inch round cake tin
Ingredients
Optional: 1 teaspoon of rehydrated hijiki  seaweed
325g plain flour
2 teaspoon baking powder
100g vegetable fat - I use Trex
175ml water
Olive oil for glazing
Method
For the hot water pastry, mix together the dry ingredients.
Melt the fat in the water and heat until about to boil.
Add the liquid to the flour, along with the rehydrated hijiki and stir with a wooden spoon until a dough is formed.
Now you have to work very quickly with your hands, as the dough will get cold and be tough to work with.
With your fingers mould a ball of pastry into the shape of the individual muffin holes leaving a bit of the pasty overlapping over, but not too much.
Then fill with the cooled filling, press in well.
Roll out the remaining dough, and using a cookie cutter about the size of the muffin hole, cut out required number of lids.
Place over the pastry filling tops, push over the overlapped pastry and gently fork so seal the casing. Brush with  oil and make a small steam hole in each pie.
Bake in preheated oven Gas mark 6 for 30 to 35 minutes until golden.

Salty and Sweet Potato Muffins

Many sweet vegetable muffins have appeared on my blog such  carrot muffins, courgette muffins and even beetroot muffins,  but never sweet potato ones; and I wonder to myself why not?!

I have to tell you that I found these immensely moreish.  The natural sweetness of the sweet potatoes comes through wonderfully.  The salt is a surprise when it slowly melts in your mouth, like good digestive biscuits; and the jelly burst from the sultanas gives it another kind of sweetness.  Let me forewarn you, although one sweet potato muffin will be enough, you will find yourself tempted to take another.  The second muffin will knock you just over the edge of fullness, but that won't stop the greedy person in you reaching out for second.

I am sharing some of these muffins with  Tea for Two #104 hosted by The Plumed Pen, and Fat Tuesdays hosted by Real Food Forager;

Sweet and Salty Sweet Potato Muffins
Makes 10 – 12 muffins
Ingredients
140g – 150g soft brown sugar
120ml vegetable oil
1 teaspoon vanilla extract
2 eggs
260g plain flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon freshly grated nutmeg
½ teaspoon ground allspice
½ teaspoon sea salt
2 medium sweet potatoes, peeled and grated
90g sultanas

Method

Preheat oven to gas mark 6.  Line the the muffin tin with muffin cases.

In a small bowl, whisk together the brown sugar, oil, vanilla and eggs.

In a large bowl, mix together the flour, baking powder, spices, salt and sweet potatoes.  Make a well in the centre and pour in the wet ingredients.  Stir, gradually incorporating wit with the dry mixture.  Stir in the sultanas.  Spoon the batter into the muffin cases.  These are quite dense muffins, so do fill close to the rim as they will not overspill.  Bake the muffins for 30  - 35 minutes.  These are best served warm.

Lentil and Sage Soup

I've mentioned before that we will be moving home at some point.  This was one of the reasons I decided not plant much in my tiny garden plot, something of course I now regret seeing that we were still here for the Summer when we could have reaped some homegrown courgettes and dwarf beans.  Instead we planted a load of potatoes which we are happily still tucking into.  Other than the potatoes, salad leaves, a few berries here and there, we have a load of herbs growing. 

One of the herbs that is doing fantastically is the sage.  I've been cooking with it a lot recently.  So yesterday alongside the Sage 'Frog' Biscuits.  

I made another sage flavoured soup.  The last time it was a Barley and Sage soup, this time a lighter one: Lentil and Sage Soup.    It was a simple herby warming soup, but perfectly welcomed on a damp, dreery, drizzly and overcast Scottish afternoon.  In place of crusty bread or croutons, I served this soup with these flaky herby biscuits.  

This is my entry for this month's No Croutons Required (NCR) which is being hosted by Lisa this month. NCR is a monthly vegetarian food blogging event, where readers are challenged to create either a soup or salad incorporating a specified ingredient. NCR is alternately hosted between the Jacqueline of Tinned Tomatoes and Lisa of Lisa's Kitchen. Septembers challenge is to use an ingredient from your own garden.  I am also linking the sage 'frog' biscuits to Bake with Bizzy.

Lentil and Sage Soup
Serves 4
Ingredients
110g yellow split peas, sorted and rinsed
2 pints of vegetable stock

2 tablespoons olive oil
1 large onion, finely sliced
2 cloves garlic,minced
1 tablespoons sage, minced, plus extra for garnish
Salt and pepper to taste
Method
Bring the peas and stock to the boil.  Then simmer until the peas are completely soft, about 45 minutes to an hour.
In a wide pan, heat the oil and add the onions and garlic until soft, stir in the sage, salt and pepper to taste and cook for  few minutes for the sage to infuse the soft onions.  Turn of heat.
When the lentils are stir in the sagey onions and simmer for 15 minutes, taste and adjust seasoning if necessary before serving in bowls. Garnish wish optional sage leaves, if you wish.

A Blueberry Heart

The skies have been clear, giving me an opportunity to get some laundry done.  I'm not saying its sunny, but its certainly breezy which will hasten the drying of sheets and heavy clothing. 

Whilst I was down in the garden, D prompted me to take a look at the blueberry bush and I am so glad he did, as there was a good handful of mauve and purple blueberries to pick.  I am so surprised that the tweety birdies haven't gorged on them, but that might have to do with a new cat in town.  This cat has been making itself at home in our garden and me hissing at it, or showing my teeth to it from the flat window is not much of a deterrent either.  It just struts its stuff with no care.

Anyway, back to the blueberries.  Unfortunately, there are not enough for a cake or muffins, so I will just have to enjoy the sweet and sharp bursts naturally - one by one. I am linking these berries to the Penny Worthy Project, and to the Garden to Table Challenge as the best foods are often free.

Curried Peach Tartlets

I know I could have just eaten these fuzzy peaches au naturale; or cooked in a sweet tart or crumble, but  I was both curious and up for a challenge to try a Anglo-Indian recipe called 'Curried Peach Tartlets' that I had seen in one of my cookbooks.

Please note, these are not authentic in anyway, well not that I know of, but it was interesting culinary experience nonetheless.  The aroma was very reminisce of ready made curry powder which for me was a little off putting, as I don't tend use curry powder that often in my cooking.  The mellow flavour also reminded me of sweet mango chutney.  This was okay but my preference is for mango pickle, rather than pulpy,smooth chutney - but that's the South Asian girl in me.  I also have to admit that I was not that keen on the cooked texture of the peaches.  If I were to make a version of these again, I would probably replace the peaches with under ripe and sharp mangoes. 

D was far more accepting of these 'Curried Peach Tartlets' then me.  His only criticism, he thought there was too much pastry.  He suggested perhaps removing the fluted pastry sides, as the pastry base would have sufficed.  I actually agree with him. 

If I haven't put you off trying these, I have another word of warning.  Unlike most of my recipes that offer home cooks some ease, these are a little time consuming as you have to make as made shortcrust pastry from scratch, and then line 6 individual tartlet tins and so on.  Still I would encourage you to try them, as your tastes are bound to be different from mine and you may appreciate these more than I did.

I served these simply with some home grown salad leaves.  I am submitting this to Susan of The Well-Seasoned Cook who is hosting August edition of Veggie/Fruit of the Month which is Peaches.  This is a vegetarian event created by Priya of Mharo Rajastan's Recipes.   I am also linking this post to Wendy's blog Greenish thumb as I want to share my homegrown salad leaves and borage flowers; as well as This Weeks Craving: Peaches hosted by Mom's Crazy Cooking. 

Curried Peach Tartlets
Makes 6 individual tins
Ingredients for the pastry base
375g plain flour
210g butter
2 egg yolks
2 tablespoons water
For the filling
1 tablespoon sunflower oil
6 shallots, peeled and sliced
2 cloves garlic, crushed
3 large peaches
1 teaspoon ground cumin
¼ teaspoon turmeric
½ teaspoon chilli powder
½ teaspoon garam masala
½ teaspoon black mustard seeds
1 teaspoon freshly grated ginger
¼ pint vegetable stock
280g – 360g soft goats cheese
Method for the shortcrust pastry
Sift the flour. Rub in the butter. Beat in the egg yolks and enough water to mix well Combine the flour to make a soft dough. Knead briefly, then rest fro at least 30 minutes in cool place wrapped in clingfilm or greaseproof paper.
Roll out pastry and line 6 individual tartlet tins. Trim the excess pastry and blind bake for 15 – 20 minutes.
Allow to cool.
For the curried Peach filling
Pour hot water over peaches, peel. Halve and stone them. Set aside
Heat oil in a wide pan with a lid, then add the mustard seeds until they pop, then stir in the rest of the spices (except for the garam masala) and cook for a minute, before stirring in the shallots and garlic. Cook until tender. Pour the vegetable stock into the pan, add the garam masala and stir well. Add the peaches, cut side down. Simmer spooning the curry mixture over the peaches, for about 6 – 8 minutes. Then using a slotted spoon, remove the peaches and set on a plate. Cook the sauce until it has thickened. Turn heat off.
In the pastry tartlets, place a generous layer of goats cheese in the base of each, top with a peach half, cut side down and spoon over the curry sauce. Return to the oven to warm through for 10 - 15 minutes. Remove from the tins and serve. Adapted from Neither Fish Nor Fowl by Sarah Beattie.

Orange Gingerbread Slices

I know the past few days I've been straying away from fresh seasonal produce; making the most of what we have in our kitchen cupboards (lentils, pasta) or already in the fridge (tofu, okra).

Truth is we have hardly ventured outside the past few days.  Part of the reason is our finances, the other is the heavy downpour.  I mean even the Scots are moaning about the weather, and it takes a lot for the Scots to moan.  A couple of days ago, even the Scottish weather person stated it as being the worst Summer in Scotland.   I say what Summer?!  There was one good week of sunshine, but it was just a teaser.  I think parts of England would benefit with some this rain, as it would keep the opportunist rioters off the streets.  Its really disgraceful and sadly its getting uglier.  Forgive me for digressing, but its hard not to get angry, with people having been made homeless by the mindless malicious actions of others; as well as at the loss of innocent, young lives.  It is truly heartbreaking.  I have a lot to say about whats going on right now, but this is not the place for it .  Also I know it wouldn't make an ounce of difference to the people who have been directly affected by this ugly unfolding reality in our society.

Anyway, I may not be sitting under the Spanish sunshine, but this sliced orange injects a little colour in my home.  Also if you were to step into my home, you would be seduced by gorgeous smells. 

I can only describe these being a bit like ginger nuts, but superior. This is a skinny ginger cake with a light crunch on the outside and squishy, chewy soft inside. By the way the orange is very subtle; and there is also a hint of saltiness that is really lovely. I would find it extremely hard sharing these, but I must share some of that golden sunshine albeit in a small cake.

I am linking this recipe to This Chick Cooks Party#10; Bake with Bizzy; and Simple Lives Thursday#56 hosted by Gnowfglins and friends.  Please do go by and visit these blogs.

Orange Gingerbread Traybake
8 – 10 slices
Ingredients
225g plain flour
1 ½ teaspoon ground ginger
1 ½ teaspoon baking powder
½ teaspoon bicarbonate of soda
½ teaspoons alt
75g butter
225g demerara brown sugar
2 tablespoon black treacle
4 tablespoons milk
1 egg
Zest from 1 small orange
2 tablespoons orange juice
Method
Grease and line the base of a 11 x 7 inch shallow cake tin. In a mixing bowl, stir together the flour, ginger, baking powder, soda and salt. In a medium pan, add the butter, sugar and treacle and heat until melted and allow to cool. In a small bowl, whisk together the egg and milk, orange zest and orange juice, then combine all the ingredients together, beat well and pour into the prepared tin. Bake int he oven at gas mark 3 for 30minutes, until just firm to the touch. Cool in the tin, then cut into squares.

Crispy Okra Fries

Okra or green lady fingers as my Dad would often call them in order to make them appeal to me and my siblings curiosity; and in the hope that we would enjoy eating them as an exotic vegetable.  It didn't work, the gelatinous texture always deterred us.  However we were always in awe at its enchanting name 'green lady fingers' to us sounded like 'Green Goddess'.  Just imagine if they had been purple - 'the purple lady'.  Purple okra does exist, I remember last year fellow blogger, little black fox mentioning them and the possibility that she may be growing some this year, I wonder if she ever did. 

In the past I've shared one okra recipe that I could stomach eating.  Here is another one that I think you may also approve of.

Crisp Okra translated and known in the South Asian community as Akri Bhindi or Kurkuri Bhindi.  Imagine tempura and french fries combined, well I can only describe this as okra fries.

In order to elevate this recipe further, you do need to have a well stored spice cupboard as this relies on ingredients that are not often found in some peoples kitchen.  The two that I am referring to here are Garam masala and chaat masala.  Garam Masala is a blend of aromatic warm spices that includes coriander, cumin and cloves.  Garam Masala is often used as a flavouring in South Asian dishes sprinkled on dals, stirred into natural yoghurt or here as an additional seasoning.  Chaat masala is also a spice blend.  It traditionally consists of dried mango powder (amchoor), black salt (kala namak), coriander, cumin, dried ginger, black pepper, asafoetida, salt and chili powder. This spice combination produces a sweet and sour taste, reminisce of tamarind but in powder form. It is used to flavour a number of South Asian fast food dishes found at melas and fairground attractions, such as Aloo Chaat, dahi puri,and golgappay.  Its also great just scattered over sliced fruit like oranges, apples and pears.  I find that there is something quite addictive about chaat masala - In the past, I would often found myself dipping my fingers into the container.  I know, I know its a bad habit - that's why I don't do it anymore, not particularly hygienic.

I am not expecting you to go out and buy spices to make your own garam masala or chaat masala as there are plenty of supermarkets that now sell the spices ready made.  I hope you can find some.  If not, you can still make this recipe without, it will still be fine - just not as spicy.

You can enjoy the crispy okra fries simply as light nibbles, but I wanted to make more of a meal of it so made some spicy tomato sauce and served it with plain Basmati rice.

Crisp Okra Fries
Serves 4
Ingredients
260g fresh okra
Optional: 4 red chilli peppers
1 small onion
1 teaspoon salt

½ teaspoon chilli powder
1 teaspoon Garam masala or chaat masala 

60g chickpea flour
Vegetable oil for deep frying
Method
Cut the okra, chilli and onion into think julienne strips.  Add all the spices and flour and mix well to coat all the vegetables, you may need a teaspoon of water to combine.
Heat the oil and then fry the okra mixture until crisp and browned.  Drain and serve immediately; or stirred into the spiced tomato sauce.

For the spicy tomato sauce
Ingredients
8 tomatoes, roughly chopped or 1 x 400ml tin of tomatoes
2 - 4 long red chillies
2 inch piece of fresh ginger, chopped
2 teaspoon of ground cumin
½ teaspoon of turmeric
2 teaspoons of paprika
2 teaspoons of garam masala
Salt to taste
6 tablespoons of sunflower oil
Optional: Handful of fresh coriander, minced
Method
In a food processor, blend the tomatoes, chilli, ginger and spices to a smooth puree. Season with salt to taste. Then in a wide pan, heat the oil. Add the blended sauce to the pan and fry over high heat for a few minutes. Then lower the heat and simmer for 35 – 40 minutes, about halfway through the process add about 200ml water to loosen the sauce.
When sauce is ready, gently add the crisp okra fries and heat together for a few minutes.  Garnish with optional coriander.

Orange and Poppy Seed Waffles

For some reason, I've had Orange and poppy seed cake on my mind, but I didn''t want to make another cake so soon after the Chocolate and Chilli cake, so a compromise was made and I created these 'Orange and Poppy seed Waffles' for breakfast instead. 

Click the photograph above and you'll see the poppy seeds, as for the orange - well I had to plonk a slice of orange on the waffles below to demonstrate its content and deep orangy flavour. 

This is how we had them, served simply with a handful of berries from the garden.  Yes there are some wild strawberries and blueberries there and the remnants from the juiced orange - all diced up.  If you wish you could have stirred in some diced pieces of orange into the waffle mix too - it would have given it more flavour and texture.  If you don't fancy the orange, you can easily substitute it with a lemon, just go easy on the lemon juice unless of course you like it zingy.

I am sharing these with Relax and Surf Sundays hosted by Shibley Smiles and Simple Lives Thursday#55 hosted by gnowfglins and friends. 

Orange and Poppy seed Waffles
Serves 4
Ingredients
2 eggs, beaten
350ml/1½ cups milk
60ml/1/4 cup vegetable oil
1 teaspoon vanilla extract (optional)
Orange zest
3 - 4 tablespoons fresh orange juice
250g/2 cups plain flour
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
Pinch of salt
1 - 1½ teaspoon black poppy seeds
Method
In a bowl, mix the wet ingredients together. In another bowl, stir together the dry ingredients including the poppy seeds. Pour the wet ingredients into the dry and combine well. Add more milk if necessary. Cook according to your waffle maker instructions.

No Pig - Meat free 'Bacon'

I have never tried bacon, saying that once a male cousin maliciously gave me a packet of bacon crisps, but when I grew up I later learned it was suitable for vegetarians as the bacon was artificial in flavouring - so that doesn't count.

So it may see, bizarre that a bacon recipe should appear on my blog, albeit it a fake one. In the past D who knows the kind of flavours I like suggested had I been a meat eater that I may have liked pork scratchings, maybe even bacon bits sprinkled on pasta or lentil soup because of its smoky flavours. He may be right, but I’m not tempted at all. I’m happy with smoky paprika crisps and still miss Mesquite Kettle Chips.

The one thing you always hear from both converted vegetarians and vegans when they give up meat is them missing the texture and taste of bacon, often seduced by the smoky wafts of bacon rashers being fried. This has never ever been the case for me, I have never eaten pig or beef. The only meat I would eat as a child was chicken wings, minced meat and fish. So when I decided to give up meat for certain, it wasn’t really a hardship for me. The only thing I would continue to eat was fish, namely because it was easy for those around to feed me, who’d often think – ah we have a vegetarian coming for dinner, what are we going to feed her? It was just easy at the time and sometimes the polite thing to do.

It was whilst at University that I discovered ready made faux meats and substitutes such as TVP, soya chunks, tofu and seitan. However, I was still happy to eat natural and unprocessed food. I’d make my own vegetable and bean burgers, and avoid spending my student budget on these mock meat substitutes. Plus I found many of them rather bland. But mock or faux meat was not easy to avoid at University, I had a verbal agreement with my flat mates and my boyfriend (now husband), we would take turns in cooking.  I always cooked vegetarian meals but always incorporated faux meat such as TVP for texture for their satisfaction. On a side note, I am proud to share that my husband has never ever gone behin my back for a meaty burger, fishy pie or bacon butty.  It is for this reason that this faking bacon is appearing on my blog, he likes it - I mean really likes it.

We’ve had variations of vegetarian bacon many times when we’ve eaten out and had a full Scottish or English vegetarian breakfast. The meat free bacon often served to us was made either from tofu; tempeh, or it was these chewy plastic rashers.  On the internet you will find a whole host of vegetarian and vegan variations of mock bacon such as those made from gluten flour; dehydrated eggplant slices; smoked shiitake mushroom bacon; and even coconut bacon. 

Around this time last year I was rather excited when I came across an easy home made version made with red beans and buckwheat grains.  I knew it was a star recipe when variations of it started appearing on blogosphere. The original recipe stems from No Meat Athlete.  Both Matt and Christine Frazier have kindly granted me permission to share the recipe with my readers.  What I found really appealing about  this recipe was the dose of paprika, plus most of the ingredients are accessible in the United Kingdom: such as adzuki beans, buckwheat grains, nutritional yeast and coconut oil (check out your nearest South Asian grocers).  The only specialist ingredient you may struggle with is liquid smoke, but I managed to find some in Scotland here and here. It is a bit on the expensive side as its imported, but its worth having in your kitchen cupboards. 

raw adzuki beans and buckwheat grains

The first time I made these meatfree 'bacon' slices, D commented on the smoky aroma coming from the oven. He said it was not that dissimilar to the smell of the setian chorizo.  When it came out of the oven, the baked beany grain pancake visually reminded me of the raw food spiced crackers that are made in a food dehydrator - virtually no cooking. Its the case here too as this recipe only takes 10 minutes blast in the oven.

After carefully slicing them and removing them from the non stick baking paper, I gave D the honour of frying them in some oil. He made an observation and said unlike the real bacon, these do not ooze out fat. I suggested perhaps I should add some vegetarian suet to the blend next time, he advised me against it and said I did not need to tamper with the recipe at all. Having eaten them a number of times, I completely agreed with him. However over the past few months, I have made one change to the recipe.  The original recipe uses maple syrup, one time I didn’t have any in my kitchen cupboards so substituted it with agave syrup, it worked well.  Another great thing about this recipe is that you can freeze the strips, but I have to say, freezing does alter the texture a little.

I have absolutely no idea if these taste anything like the real meat bacon and had to ask D for his insight. He admitted it did not taste exactly like bacon, but vouched it did an excellent job of mimicking the smell and flavours. We’ve had this meat free 'bacon' a few times now as part of a fried vegetarian breakfast, in and the traditional bacon butty or should I say facon 'bacon' butty.  I have to admit, I can’t quite see it as a rasher of bacon, but enjoy these as a slice of spice in the way I have Terry Romeros's seitan chorizo or Celia's Tofu Biltong.

Meat free Facon 'Bacon'
Makes 16 - 24 strips
Ingredients
110g/ ½ cup dried adzuki beans or other small red beans
70g/1/3 cup buckwheat grains (not buckwheat flour)
1 teaspoon onion granules
1 teaspoon liquid smoke
4 teaspoons nutritional yeast
1 teaspoon smoked paprika
1 tablespoon Tamari or Soy sauce
½ teaspoon sea salt
2 teaspoons (sun dried) tomato paste
1 teaspoon coconut oil
2 teaspoons (agave or) maple syrup
Oil for greasing tray plus extra

Method
Rinse the adzuki beans and buckwheat, place in large bowl covered with cold water. Leave to soak overnight.
Strain the soaked beans and buckwheat and rinse well. Place in the bowl of a food processor. Add the onion and granules, liquid smoke, nutritional yeast, smoked paprika, Tamari or soy sauce, salt, tomato paste, coconut oil and syrup. Pulse several times to combine, scrape down the sides and bottom of bowl and continue pulsing until uniform but not as pureed as hummus.
Preheat the oven to Gas Mark 6.
Line a 9×13 baking tray with parchment paper and coat pan with baking spray. Place the adzuki-buckwheat mixture on the tray and spread evenly with a spatula.  It will look like its not enough mixture for the tray, but it will spread.

Lightly grease the surface of the mixture with a pastry brush.
Bake on top shelf for 10 minutes.

Remove from oven and let cool for 10 minutes, then slice into 16 - 24 strips.
Remove the strips with palette knife or spatula.

To cook: Heat a tablespoon of oil in a frying pan on medium-high heat. Fry the meat free ‘bacon’ slices for 2-3 minutes, flipping once. You can freeze the meat free ‘bacon’, then fry  it straight from  the freezer, there is no need to thaw it. Modified very slightly from the No Meat Athletes Original Vegan Soy-Free Bacon
UPDATE: Fellow Blogger Eileen at Eileen's Kitchen made this in December 2011.  Please check out her Pig-Free BST Sandwich here.

Black Bean and Chocolate Chilli

I know there are lots of fruit and vegetables to choose from right now, yet I'm still making hearty grub with store cupboard ingredients, but its not all jumping beans, there are some peppers in this.

This Black Bean Chilli was gorgeous, the black beans just melted in your mouth and the peppers still had some bite.  I especially liked the red sauce that was surprisingly neither sweet or spicy, then it all changed - the chocolate went in altering the aroma, taste and look of the sauce completely.  It became somewhat meaty, a tad bitter and looked like thick glossy gravy. Perhaps it is meant to be this way, reminisce of Mexican mole sauce, or maybe the chocolate I used which contained cocoa nibs was too strong for the dish, regardless I've decided that I won't be making this particular recipe in a hurry, well at least not with the chocolate as I found its addition too rich for my liking.  We mellowed the rich flavour by topping it with some grated cheddar cheese and serving it with some plain boiled rice.

This does not mean that the 'Black Beans and Chocolate Chilli' won't be to your taste, you may find that you like its depth of flavour and richness. If not, you can also make this without the chocolate if you wish, I know that is what I would do.  I am sharing this recipe with Seasonal Sunday.

Black Bean and Chocolate Chilli
Serves 4 - 6 as an accompaniment
Ingredients
270g black turtle beans, soaked overnight. 
2 tablespoons vegetable oil
3 medium onions, finely sliced
4 cloves garlic, crushed
1 celery stalk, thinly sliced
2 small red chillies, sliced
1 tablespoon ground cumin
2 teaspoon dried oregano
1/2 teaspoon cinnamon
pinch of ground cloves
1 teaspoon ground coriander
1 red pepper, diced
1 yellow pepper, diced
1 x 400g can of tomatoes, chopped
1 tablespoon soy sauce
40g dark chocolate, broken into small pieces
Salt and pepper to taste
Optional: Lemon juice to taste
Optional: Spring onions, chopped for garnish
Method
In a wide pan, cook beans in water until tender.  Drain and set aside.
In a saucepan, warm the oil on medium heat.  Add the onions and garlic and saute until the onions become soft.  Add the celery and chilli, then cover and cook for about 5 minutes.
Reduce the heat and stir in the cumin, oregano, cinnamon, cloves, corainder, pepper and season with salt and pepper to taste.  Cover and cook until the peppers begin to soften.  Stir occasionally to keep the spices from burning.  Then add in the tomatoes and soy sauce cook for about 5 minutes, then stir in the black beans and cook for 10minutes.  stir in the chocolate.  When it has melted, adjust the seasoning if necessary, and add lemon juice to taste.  Garnish with chopped spring onions and serve.  Adapted from Moosewood Restaurant Celebrates.

Plum Tomato and Rosemary Risotto

I used to make this herb-scented cherry tomato risotto quite a lot.  First, it was such as easy dish, pretty much hands-free and secondly, unlike traditional risotto dishes that require your full attention and time slowly stirring the rice and ladling in the stock, with this one you simply add all the ingredients to a large roasting dish and bake it in the oven.

The reasons I haven't made it recently is the lack of homegrown tomatoes, a couple of years ago tomatoes were falling at our feet - literally.  The other reason, I have plenty of time on my hands to make more of an effort with out meals, so quick supper recipes have been put on the back burner for now.  However, I had a request from my nephew if I could make some risotto and with us entertaining him of sorts, I was happy to make this hands-free tomato risotto.  Another part of this recipe that I really like is the garlic, it is baked in the oven in its skin.  The garlic cloves become soft, sweet and almost caramel like - all you have to do is squeeze it from its skin. Also if your not that keen on rosemary, you can replace it with either fennel herb or thyme.

I normally make this risotto with cherry tomatoes, but today decided on using baby plum tomatoes and now having tried them, I have to say my preference is definitely for the cherry variety.  The plum tomato skins failed to burst upon cooking in the rice and when you came to cut into one with your knife, the hot tomatoey juices burst out - a real worry if you were feeding small ones. In spite of this, it was still good to eat - especially as I didn't have to do any ladling and stirring. 

I am sharing this post with Simple Lives Thursday#54 hosted by gnowfglins; and Full Plate Thurasday hosted by Miz Helen's Country Cottage; and finally Girlichef who is hosting Friday Potluck.

Oven-baked Plum Tomato and Rosemary Risotto
Serves 4 (or 3 greedy people)
Ingredients
250g baby plum or cherry tomatoes
1 medium red onion, thinly sliced
2 tablespoons of olive oil
4 - 6 garlic cloves, with skin
300g risotto rice such as Arborio or Carnaroli
800ml vegetable stock
2 sprigs of rosemary or substitute with thyme or fennel herb
Salt and pepper to taste

Method
Preheat oven to gas mark 6. Place the cherry tomatoes and garlic in a large baking dish, scatter over the red onion. Drizzle with olive oil and roast for 10 minutes. Add the rice, stock, herb and seasoning and return to the oven for 30 - 35 minutes until the rice is tender and the liquid has almost been absorbed. Whatever you do, do not be tempted to stir the rice at any point.  Serve at the table immediately.