Spinach Squares

This is my mum's recipe and one that always reminds me of home.  It's a savoury treat, perfect as an appetiser or finger food at a dinner party.  Full of great nutrients so a healthy savoury dish that you don't feel guilty eating. This recipe requires Gram Flour, which you can get from any Indian supermarket.  It's made from lentils, its got a distinctive taste and great for people with a  gluten intolerance.   My dad and hubby both love this, and dad has been bugging me for days to put it on my blog!  LOL!! So here it is dad, this one is for you!

Spinach Squares

300-400g Bag of fresh Spinach Leaves
3/4 Cup Gram  Flour
1 tsp Baking powder
2 Tbl Plain Yogurt
3 Tbl Chopped tinned tomatoes
3 Tbl Vegetable oil
1/2  Tsp  Salt
1 Tsp Chilli Powder
1 Tsp Coriander Powder
1/2 Tsp Cumin
1/2 Tsp Tumeric
1-2 Cloves Crushed Garlic
1 Egg
Pepper

1. Pre heat oven to 150 c
2. Wash and finely chop the spinach leaves and drain well
3. In a large bowl, add the chopped spinach, and all the ingredients in the order listed.
4. Combine well using a wooden spoon (or your hands - the Indian way!)
5. Oil a baking tray (I use a 30-32 cm one )
6. Press the mixture on to the tray, about 2 cm thick (pic opposite)
7. Bake for 25-30 min or until golden in colour
8 Leave to cool and then cut into 5 cm squares
9. Serve with a chilli dipping sauce

Optional ; You can lightly  shallow fry them in oil for a crispy texture.

Enjoy!

Till next time

Ashia.

Tamarillo Chutney

Well, here it is the recipe that inspired the name of my blog. And incidently the first chutney I ever made.

In this modern living, making chutneys, jams and preserves are considered, an old fashioned concept, one that our grandmothers (and maybe our mothers indulged in). I guess through the lack of time and the fact that you can conveniently buy all these condiments in your local supermarket or even at your local farmers markets (very trendy to go to these!)

I am not ashamed to say that I, a modern 40 something, love making my own chutneys &  preserves.  With a little time and planning you can put away bottled fruit, jams and chutneys to see you through the year!
The great thing about making chutneys is that once you have prepared the fruit, the cooking time takes the longest, but you can leave it simmering away, and get on with whatever else you do, reading, helping with home work etc.  Once however the chutney is cooked, you bottle straight away in hot jars and seal.  I always save glass jars and also buy new ones to give away as gifts.  Perfect as Christmas presents with some home made shortbread.

Its perfect with hot and cold meats, on some chunky bread with a wedge of cheese, as a dip mixed with sour cream.
Tamarillos are great as a dessert too, best served cooked with some sugar as they can be quite tart.

Tamarillo Chutney



                                                              
2 Dozen Tamarillos 
500g Cooking Apples
1 Kg Brown Onions
1 kg Brown Sugar
30g Salt
1 Tsp Cayenne Pepper
1/2 Tsp Mixed Spice
500mls Cider Vinegar



1. Scald tamarillos in boiling water to remove skins
2. Chop the onions and peel and chop the apples
3. In a large heavy based saucepan add all the ingredients and then the vinegar
4. Bring it to a bubbling boil and then simmer for hour to an hour  and half, stirring occasionally.
5 keep cooking until the the mixture is thick and syrupy, be careful at the end that it doesn't catch the bottom, or it will taste awful and you will have to put the whole lot in the bin!
6. Bottle hot and seal.

I doubled the recipe and it gave me about 20 jars (a range of different sizes)

Bottling

I re use old jars and sometimes buy new ones if I am giving away the chutney as a gift.  I wash all the jars in the dishwasher and then heat up the oven and place them in there for about 10-15 min.  These are then sterile and ready to use.

Well I hope you give it a go, it's actually quite satisfying bottling up your own chutney, and giving it to friends and family as gifts.

Enjoy!

Till next time

Ashia

Date Scones with Cinnamon sugar

Nothing like a little baking to while away a depressing, wet Auckland day! The rain hasnt stopped all night and all day today. And its school holidays, typical.  The children are having a pyjama day today, with lots of DVD's and games.  They need feeding too, so thats where mum comes in (a role that I take very seriously indeed!).
So hot buttered scones are the order of the day

Date Scones with Cinnamon Sugar
3 cups Plain flour                                  
6 Tsp Baking powder
1/4 Tsp salt
75g butter
1 -11/2 Cups milk
3/4 Cup chopped dates
1-2 tsp sugar
1/4 tsp Cinnamon

1. Sift flour baking powder and salt into a mixing bowl
2. Add butter into the mix and  cut in until it resembles fine breadcrumbs
3. Add the chopped dates to the dry mixture and then with add the milk and mix quickly into a soft dough. (it need to be  pliable and soft and not too sticky) so add the until you get the right consistancy. Knead a few times to get it soft and workable.
4.  Press the scone dough on to a floured surface and cut in to 12-14 even sized  pieces.
5.  Place on a lightly floured baking tray leaving a couple of cm space between each one
6. Mix the cinnamon and sugar and sprinkle on the top just before baking for a lovely sweet crunch.
7. Bake @  220 c for 10-12 min until golden
Serve hot with butter. You can make plain scones the same way (just omit the dates) and serve with jam and whipped cream (devonshire tea style).

Enjoy !  Till next time .  Ashia

Lime & Coconut Thai Curry & Coconut Bread

Coconuts remind me of my childhood in Malawi. I remember drinking coconut milk through a hole in the top of the large husk and then splitting it open, spooning out the white flesh!

I have some gorgeous recipes to delight you with, so I will start with a favourite of mine, quick and easy and perfect for impressing your guests at a dinner party!

Lime &  Coconut Thai Curry

This recipe serves 2, but you can double or triple the quantity as you please.

400g Chicken breasts (cut into bite size chunks)
Grated zest and juice of 2 limes
1 tin Coconut cream
4-5 Spring onions (cut into shreds)
20-30 g fresh coriander
1 green chilli (deseeded and chopped)
3/4 Tbls Nam Pla  fish sauce
1 dessert spoon groundnut oil

1. In a large bowl add the chicken peices and the zest and juice of the limes, stir well and leave to marinade for at least an hour.

2. Drain the chicken in a seive, and reserve the marinade. Heat the oil in a wok or frying pan, add the chicken and stir fry until golden.

3. Add the green chilli, stir fry for another minute and then add the lime marinade, fish sauce, coconut cream and half the coriander and and spring onions.

4. Cook for a further couple of minutes. Just before serving sprinkle with the remaining coriander and spring onions. Serve with Rice.


JB's  Coconut Bread

This is a gorgeous, easy bread that a friend makes. JB lives in Melborne and he was over last week, and came  for dinner and we talked recipes, and he gave me this. thanks JB!

                                               
1 Cup Shredded Coconut
1 Cup Self Raising Flour
3/4 Cup Sugar
3/4 Cup Milk
Smattering of Rock Salt

1. Mix all the dry ingredients in a large bowl
2. Add the milk and mix until it has all combined
3. Pour into a loaf tin ( I used a 24 cm- a smaller one would do just fine) sprinkle with rock salt
4. Into a pre heated oven at 180 c for 45 min

Best eaten hot straight out of the oven,  with lashings of  butter,  for morning or afternoon tea.

Enjoy!

Till next time

Ashia

Spice up those dull winter evenings (In the Southern Hemisphere!)

Bhurtho (Aubergine Curry) and Roti

To me the cold, dark evenings in winter  mean comfort food. And I love pies and soups, but my comfort food is home cooked Indian food. It is my soul food, its what I was bought up with.  I have travelled all over the world, having lived in Africa and then England and travelling all over Europe and America and then settling here in beautiful New Zealand. I always find that when I am away from home,  I love experiencing all the exotic and different flavours, but really miss my home made curries and it is probably one of the first things I make when I get back from being away.

Bhurtho is one of those gorgeous dishes and is one of my favourites. Funnily enough I refused to eat this as a child, and I remember having countless arguments with my mum about why I wasn't going to eat my dinner when she served this up on my plate!

Bhurtho
1 large Aubergine                                                 
I onion (sliced
2-3 Tbl Oil                                                                       
1 Tsp Garlic
1/4 Tsp Turmeric
1/4 Tsp Cumin
1/4 Tsp Salt
1/4 tsp Paprika (optional)
1/4 Tsp Chilli powder
3/4 Tin of chopped tomatoes or Tomato Passatta (not Italian flavoured)

1. With a fork prick several holes all over the aubergine and place under a pre heated grill for 20-30 min, turning a couple of times. You will know it is cooked when it goes all soft and looses the firmness.  It needs to be "mushy" when you slit it open.

2. While the aubergine is cooking, in a medium saucepan heat the oil and add the sliced onions.  cook until pale and soft

3. Add the tinned tomato and all the spices and cook over a low heat for about 10-15 min.

4. Meanwhile when the aubergine is cooked, (it will be very soft - this is desirable) slit it open, hold on to it by its stalk and roughly mash it with a fork .  Remove the skin and stalk after mashing.

5. Add the mashed aubergine to the tomato mixture and cook on a low heat for a further 5-7 min.

Serve with hot Rotis.    (recipe for roti to follow - you can buy some pretty good roti/chappati from the supermarkets, although I love making my own, its an art that takes years of practise but I will put a step by step guide for any easy to follow recipe.

                                     
Enjoy!

Till next time

Ashia

Autumn Colours On Your Plate

Wow what a busy week, starting with a few days down in Wellington, going to The Food Show and then spending some time with my friend Jo.

 The Food Show was fabulous, there were amazing food and drink exhibitors, lots of free giveaways, and wonderful foods made by artisan producers.  A fantastic feast for the senses, and a great line up of free, live cooking shows.

We watched the highly entertaining Annabelle White and the fabulous Nadia Lim.  I loved Nadia's down to earth approach, she was really friendly, and being a Nutritionist, her knowledge of food combined with her cooking skills were great to see.

I then spent a couple of days at Jo's beach house, just chilling! Bliss!!  Came home rested and relaxed.  I had alot of time thinking about my next post. 

I love Autumn, I miss seeing the gorgeous colours of Autumn and the cold, crisp days in England.  I love nothing more than eating hot soups and comfort food.  I started thinking about the amazing vegetables that are in season in Autumn. Tamarillos, yams, aubergines, beetroot to name a few. Fabulous vibrant colours.  So I decided to create Autumn colours on your plate.

Roast Vegetable & Halloumi Salad with a  Coriander & Chilli Dressing
(serves 8-10)
Cooking Time - 1 hr
2 Parsnips
2 Beetroot
2 Kumaras (any colour, I used golden)
3 Carrots
1 Packet ready washed fancy lettuce
200g block Halloumi Cheese  ( You can also use Paneer Cheese)
1. Peel and chop all the vegetables into chunks (approx 1.5 - 2cm).  Place in a large oven tray/dish and drizzle with olive oil, coating the vegetables lightly.
2 . Roast in a pre heated oven at 180-200 c  for about 45 min, or until the vegetables are cooked and golden.
3. as the vegetables are cooking you can prepare the fried halloumi cheese and dressing.  for the Halloumi cheese, cut into small thin  chunks, , heat a non stick frying pan and on a medium heat, cook the halloumi until golden. Leave to cool.

Coriander and Chilli Dressing                         

4-5 Tbls of Olive Oil
1 Tsp Balsamic Vinegar
Juice of 1/2 lemon
3 Tbls of chopped Coriander
2 tsp runny honey
1-2 garlic cloves, crushed
1 tsp chilli flakes (more if you like a kick)
Salt and pepper to taste.

Blend all the ingredients with a blender ( I used  a hand held one) taste and season, you can add a dash more salt or lemon juice or chilli depending on your taste.

When the roast vegetables are cooked, cool to room temperature and then assemble.  In a large dish add 1/2 pkt of salad leaves, half the vegetables and then repeat the process. if you think you have too many vegetables you can put some in the fridge to use another day.  Scatter the halloumi cheese and then drizzle the dressing.  Vibrant autumn colours on your plate!

Enjoy.

Till next time.

Ashia

Mothers Day Cake

Mothers Day, is a day when all mothers around the world are honoured and celebrated.  To me it's extra special as I am mum to two beautiful kids.
Every family celebrates Mothers day in their own way, in our house I have usually had breakfast in bed, made by the children and then home made cards and a gift.

This year, however I will be at AKL airport at 6.30 am handing the children over to hubby (who will be flying in from Perth at 5.30) and catching a flight myself,  to Wellington, to have some "me" time! Starting off at the Food Show (more about that next week)  and then spending a couple of days with my best friend at her house on the beach

I think Mothers just want a "thank-you" to know that they are appreciated.  Take them out for a meal or bake some goodies for a special afternoon tea.  Chocolate is one of those all time favourites, so I decided to post my favourite chocolate cake recipe with a decadent chocolate ganache, topped with some fresh roses for decoration, I think it's a winner!

My mum is thousands of miles away in England and although Mothers Day has already been celebrated there, this one is for you mum.......

This is a beautiful moist cake, it keeps well and is very easy to bake.

Chocolate Cake

100g Melted Butter (cold)

1 Cup Castor Sugar

1 Egg

1/2 Cup Milk

1 Tsp Baking Powder

1 Tsp Baking Soda

2 Tbls Cocoa

pinch of salt

1 Tsp Vanilla Essence/Extract

1 1/2  Cups sifted Flour

1/3 Cup boiling water

1. Pre heat oven to 150 c

2. In a large bowl, add all the ingredients in the order listed, don't mix until the water is added.

3. Then beat until smooth and glossy (I usually use a hand blender for this) the mixture should be thick and runny.

4. Pour into a deep  greased 20cm tin and bake @ 150 c for 30 -35 min  or until a skewer comes out clean.

5. Turn out when cold and ice.

For the Chocolate Ganache

1 Cup Fresh Cream

400g Dark Chocolate

1. Chop the chocolate into fine pieces

2. Bring the cream to a boil in a medium saucepan, switch off the heat when the cream starts to bubble

3. Add the chopped chocolate to the cream and gently fold in until it has all combined into a thick, glossy mixture.  Put it in the fridge for 30-45 min to thicken so that it is spreadable, decorate your cake.... I can assure you there will not be a crumb left!!

Alternatively you can ice it using this simple chocolate icing

1 Tbls Melted Butter

1 Tbls Cocoa

1 Cup Icing Sugar

1 Tsp boiling Water

Mix it all together, adding a touch little more water if you want a runnier icing and more icing sugar if you want a thicker consistency. 

Tip - Ensure that you sift the icing sugar or you will end up with lumps in your icing.

Happy Mothers Day to Mums everywhere.......enjoy!

Till next time

Ashia