This blog post is a continuation of that theme. I share four very Yellow recipes I made last year, that tasted okay but not very well presented as I just plonked in the bowl.
The first is Turmeric Pilau with Yellow (aka Split Pea) Lentils and Curly Kale. It was nice, but not very well photographed as I just hurriedly plonked the food in the bowl.
The second yellow dish was Cauliflower, Fenugreek and Yellow (Split Pea) Dal. It came about when my darling husband wanted me to make Cauliflower Curry and I had a hankering for the most delicious of pauper dishes - Dal, so I decided to combine the both. Combing dal with a vegetable is not that unusual, many families of South Asian heritage or diaspora do this, to add either add more flavour or texture or to bulk it up to feed a family. It was really delicious and quite comforting to eat, but as it was served late in the evening - the lighting was poor and my kitchen table top is not the best either.
The third yellowish Lemon cheesecake was made over Christmas in place of my traditional Christmas Cranberry Cake. It did not turn out well. For a start, look at the scary googly eyes on that angel figure. The cake itself, although edible was a bit of a flop - the biscuit base to hard, the whipped cream too fluffy (and not set) and then I went and smothered it and made it look even messy and clumpy with Prosecco Apricot Jam with edible glitter.
The fourth Yellow recipe is for Coconut and Lemon Cake. We liked it. Its simple and has no airs or graces about it, and its own golden topping is glistening with nature bling, but it was too simple to share - even the lemon sweet slice on top could not make it fancy.
Coconut and Lemon Cake
125g butter, softened
200g caster sugar
2 lemons, zest and juice
125g Self rising flour
1 teaspoon baking powder
100g dessicated coconut
Optional: Icing sugar to dust
Grease and line a 8 inch round cake tine
In a bowl, beat together the butter and sugar, then add the eggs, zest , flour and baking powder.
Then carefully stir in the dessicated coconut and lemon juice.
Spoon into the tin.
Bake on gas mark 4/180oc for 30 minutes or until a toothpick comes out clean.
Cool for a few minutes before removing from tin and transferring to wire rack to cook.
Dust with optional icing sugar.
Slice and serve.
Adapted from Good Housekeeping Complete Book of Vegetarian Cookery by Jane SmithFollow this link to see the Lemon Cheesecake recipe.
Turmeric Pilau with Yellow (aka Split Pea) Lentils and Curly Kale.
Serves 2 - 3
2 tablespoons vegetable oil (or butter)
1 medium onion, finely sliced
Optional: Cassia bark*
Optional: Black Cardamon*
1 ½ teaspoon mixture of cloves, cumin, coriander and black peppercorns*
2 Bay leaves
1 -2 fresh red chillies, sliced
1 teaspoon ground turmeric
1 teaspoon salt or to taste
50g yellow lentils, preferably Toor Dal
185g or 1 cup of Basmati rice, washed and drained
450ml or 2 cups water
Handful of curly kale removed from stalk
Optional: handful of peas
Heat oil in a pan with a tight fitting lid.
Add the onion and all the spices, red chillies, bay leaves and cook until the onion is meltingly soft.
Stir in the turmeric and lentils for a few minutes, then stir in the rice, dry fry for a couple of minutes, before pouring in the water.
Bring to the boil, then stir in the chopped kale.
Turn the heat to medium and put the lid on and cook on low heat for 25 – 30 minutes.
Stir rice well before serving.