Tuesday, 25 February 2014
6 medium-sized Maris Piper potatoes, peeled and cut into bite-sized cubes
4 tbsp vegetable oil
1 tsp ground turmeric
3 tbsp vegetable oil
2 Indian bay leaves
1 medium onion, very finely chopped
6 garlic cloves, finely crushed
5cm/2in fresh root ginger, finely grated
1 tsp chilli powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp amchur (dried mango powder)
½ tsp ground turmeric
1 cup canned chopped tomatoes
2 green chillies, sliced lengthways into thin strips, with or without seeds according to preference
1cup frozen peas
1 tsp garam masala
handful chopped coriander leaves
Boil the potatoes in a pan of salted water for eight minutes until just tender, then drain well.
Heat the oil in a pan over a medium-high heat, add the potatoes and fry for five minutes, or until golden-brown. Add the turmeric and fry for 30 seconds. Remove from the heat.
For the gravy, heat the oil in another pan over a medium-high heat.
Add the bay leaves and fry for one minute. Add the onion and fry for five minutes; then add the garlic and ginger and fry for five minutes, or until softened and lightly golden-brown.
Add the chilli powder, cumin, coriander, amchur, turmeric and salt and fry for one minute, then add the tomato passata, green chillies and 1/2 cup water and stir together.
Add the fried potatoes, reduce the heat to medium, cover the pan and cook for 10 minutes.
Add the peas and garam masala and cook uncovered for 3-4 minutes, or until the peas are cooked.
Garnish with fresh coriander and serve.
Thursday, 20 February 2014
Setting the scene for a little surprise for Elsa.
Lately, Elsa has been extremely busy preparing for her exams and has very little time for herself... so I decided to indulge her in this teeny tiny way - a little surprise birthday "party" at home - after all you're only eighteen once!
The night before, I was busy making about 40 pieces of Lemon with Passionfruit and Mango curd cupcakes for her to bring to school in time to celebrate her birthday with her friends.
While she was in school, I thought it would be nice to have another cake made for her so that we could have a quiet celebration as a family.
I decided to bake a simple cake for her - a Chocolate Almond Cake - a recipe that I kept for a while, waiting for the right occasion...
All ready... just waiting for her to get home
My girl was pleasantly surprise.
Nothing like a little firework (or two) to get things started!
Tuesday, 18 February 2014
The rubric should be more appropriately written as Not-so Fresh Apricot cake...
Bought these apricots way back in 2013 - around Christmas, if I'm not mistaken, from a rather upmarket grocery store. The package said "succulent and sweet" and I was sold. They did look fresh and juicy.
Long story short, came home, took a bite and it was dry and way too tart... so disappointed! Kept the rest in the fridge and totally forgot about them until a couple of days ago.
Apart from the slightly wrinkly appearance, they were still alright to eat
Fresh Apricot Upside-Down Cake
5 apricots, halved and remove stones
30g butter, melted
3 tbsp brown sugar
1 cup self-raising flour, sifted
Preheat oven to 180C
Grease and line 18cm round sandwich tin
For the fruit layer, brush butter in the base of the tin.
Sprinkle evenly with the sugar and arrange the apricots halves.
To make the cake, cream butter and sugar until light and fluffy.
Add the eggs one at the time and beat well.
Fold in the flour.
Spoon the cake mixture over the fruits and bake for 30 minutes.
Once baked, turn out, leaving the cake fruit side-up.