3/4 cup sugar
Finely grated zest of 1 lemon
Leaves stripped from 1-2 sprigs rosemary
3/4 cup butter, softened
2 eggs
1/2 cup sour cream
1 1/2 cups self-rising flour
1/2 cup ground almonds
1 1/2 teaspoons baking powder
For the syrup:
Juice of 1 lemon
1/4 cup water
1 ounce sugar
1 sprig rosemary
Heat oven to 325° F.
Line 8 1/2 x 4 1/2-inch loaf pan with a strip on nonstick parchment paper to cover the base and narrow sides.
Place sugar, lemon zest, and rosemary leaves in a food processor and whizz until finely ground.
Beat together the flavored sugar and butter until creamy. Beat in eggs and sour cream until mixture is well-combined. Stir in flour, ground almonds, and baking powder.
Spoon the cake mixture into the prepared loaf pan and gently level the top. Bake for 40-45 minutes, until risen and firm to a light tough and a toothpick inserted into the center comes out clean.
Five minutes before the cake is done, make the sugar syrup by gently heating all the ingredients together. Stir a little until the sugar has dissolved, then turn the heat up and boil for 5 minutes. Leave the rosemary in the syrup to infuse.
As soon as the cake comes out of the oven, prick the top all over. Remove the rosemary sprig from the syrup and pour the syrup over the cake. Set aside to cool, then remove the cake from the pan and strip off the paper.
Serves 4.
Adapted from recipes in Veggie Chic by Rose Elliot and Crazy Water Pickled Lemons by Diana Henry
Tuesday, December 6, 2016
Sunday, December 4, 2016
Aloo Tamatar Sabji
1 1/2 pounds new potatoes, no more than 2 inches in diameter
3-4 whole cloves
6-8 whole black peppercorns
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1-inch piece fresh ginger root, peeled and coarsely chopped
2 hot green chilies
3 tablespoons coarsely chopped fresh coriander leaves
3 tablespoons water
3 tablespoons ghee (or vegetable oil and unsalted butter)
1 teaspoon black mustard seeds
6-8 fresh curry leaves
1 cup tomatoes, peeled, seeded, and coarsely chopped (about 3/4 pound)
1/2 teaspoon turmeric
1 teaspoon garam masala
1/2 teaspoon chaat masala
1 1/2 teaspoons salt
Boil the potatoes in their skins until just fork-tender. Cool and peel if desired and cut into 1/2-inch pieces.
Place the cloves, peppercorns, coriander seeds, cumin seeds, and fennel seeds in a mortar or spice grinder, and grind to a powder. Transfer to a blender, add the green chilies, 1 tablespoon of the fresh coriander leaves, and the water; blend until smooth.
Heat the ghee or oil and butter in a heavy pan over moderately-high heat. When it is hot but not smoking, add the black mustard seeds and fry them until they turn gray and pop. Drop in the curry leaves and, in seconds, follow with the tomatoes, turmeric, and pureed spice and chili mixture. Reduce the heat and cook, stirring now and then, until the juices cook off and the ghee separates from the tomatoes. Add the potatoes, garam masala, chaat masala, and salt. Gently stir and cook, covered, until the potatoes are hot. Add water as needed to prevent sticking. Sprinkle with the remaining chopped fresh coriander leaves before serving.
Serves 4.
From Lord Krishna's Cuisine by Yamuna Devi
3-4 whole cloves
6-8 whole black peppercorns
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1-inch piece fresh ginger root, peeled and coarsely chopped
2 hot green chilies
3 tablespoons coarsely chopped fresh coriander leaves
3 tablespoons water
3 tablespoons ghee (or vegetable oil and unsalted butter)
1 teaspoon black mustard seeds
6-8 fresh curry leaves
1 cup tomatoes, peeled, seeded, and coarsely chopped (about 3/4 pound)
1/2 teaspoon turmeric
1 teaspoon garam masala
1/2 teaspoon chaat masala
1 1/2 teaspoons salt
Boil the potatoes in their skins until just fork-tender. Cool and peel if desired and cut into 1/2-inch pieces.
Place the cloves, peppercorns, coriander seeds, cumin seeds, and fennel seeds in a mortar or spice grinder, and grind to a powder. Transfer to a blender, add the green chilies, 1 tablespoon of the fresh coriander leaves, and the water; blend until smooth.
Heat the ghee or oil and butter in a heavy pan over moderately-high heat. When it is hot but not smoking, add the black mustard seeds and fry them until they turn gray and pop. Drop in the curry leaves and, in seconds, follow with the tomatoes, turmeric, and pureed spice and chili mixture. Reduce the heat and cook, stirring now and then, until the juices cook off and the ghee separates from the tomatoes. Add the potatoes, garam masala, chaat masala, and salt. Gently stir and cook, covered, until the potatoes are hot. Add water as needed to prevent sticking. Sprinkle with the remaining chopped fresh coriander leaves before serving.
Serves 4.
From Lord Krishna's Cuisine by Yamuna Devi
Friday, November 25, 2016
Harvest Roasted Vegetables
8 ounces bacon
1 pound Brussels sprouts, halved
1 1-pound butternut squash, peeled, seeded, and diced
10 pearl onions, peeled and halved
1 cup fresh cranberries
1 large sprig fresh rosemary, leaves removed and chopped
Salt and freshly ground pepper
Heat oven to 400 F. Line a baking sheet with foil for easy clean-up.
Cook bacon in a large skillet over medium-high heat until crispy. Remove bacon from skillet, chop, and set aside. Reserve 1/4 cup melted bacon fat and discard the rest.
In a large bowl, toss Brussels sprouts, squash, onions, cranberries, and rosemary, with the reserved bacon fat. Spread evenly in a single layer over the baking sheet, arranging the sprouts cut-side-down as much as possible.
Bake until vegetables begin to brown and are tender, about 40-45 minutes.
Remove from oven and transfer to a serving dish. Add chopped bacon and toss to combine. Season to taste with salt and pepper. Serve warm.
Serves 8.
From CulinaryHill.com, with a few changes
1 pound Brussels sprouts, halved
1 1-pound butternut squash, peeled, seeded, and diced
10 pearl onions, peeled and halved
1 cup fresh cranberries
1 large sprig fresh rosemary, leaves removed and chopped
Salt and freshly ground pepper
Heat oven to 400 F. Line a baking sheet with foil for easy clean-up.
Cook bacon in a large skillet over medium-high heat until crispy. Remove bacon from skillet, chop, and set aside. Reserve 1/4 cup melted bacon fat and discard the rest.
In a large bowl, toss Brussels sprouts, squash, onions, cranberries, and rosemary, with the reserved bacon fat. Spread evenly in a single layer over the baking sheet, arranging the sprouts cut-side-down as much as possible.
Bake until vegetables begin to brown and are tender, about 40-45 minutes.
Remove from oven and transfer to a serving dish. Add chopped bacon and toss to combine. Season to taste with salt and pepper. Serve warm.
Serves 8.
From CulinaryHill.com, with a few changes
Wednesday, November 23, 2016
Cauliflower Chowder
4 slices bacon, diced
2 cloves garlic, minced
1 onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
1 head cauliflower, roughly chopped
1 bay leaf
1/4 cup all-purpose flour
1 cup 2% milk
4 cups chicken broth
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
Drain bacon fat from pot; return 2 tablespoons melted fat to the pot. Add garlic, onion, carrots, and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in cauliflower and bay leaf. Cook, stirring, occasionally, until barely crisp-tender, about 3-4 minutes.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk and cook, whisking constantly, until slightly thickened, about 3-4 minutes.
Bring to a boil; reduce heat and simmer until cauliflower is tender, about 12-15 minutes. Season with salt and pepper to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
Serve immediately, garnished with bacon and parsley.
Makes 6 servings.
From Damn Delicious blog
2 cloves garlic, minced
1 onion, diced
2 carrots, peeled and diced
2 stalks celery, diced
1 head cauliflower, roughly chopped
1 bay leaf
1/4 cup all-purpose flour
1 cup 2% milk
4 cups chicken broth
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
Drain bacon fat from pot; return 2 tablespoons melted fat to the pot. Add garlic, onion, carrots, and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in cauliflower and bay leaf. Cook, stirring, occasionally, until barely crisp-tender, about 3-4 minutes.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk and cook, whisking constantly, until slightly thickened, about 3-4 minutes.
Bring to a boil; reduce heat and simmer until cauliflower is tender, about 12-15 minutes. Season with salt and pepper to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
Serve immediately, garnished with bacon and parsley.
Makes 6 servings.
From Damn Delicious blog
Wednesday, November 16, 2016
Lentil and Roasted Tomato Soup
10 plum tomatoes, halved
1/4 cup olive oil
2 teaspoons harissa
Salt and black pepper
2 teaspoons brown sugar (optional)
2 teaspoons cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon turmeric
1 tablespoon vegetable oil
1 large onion, chopped
4 garlic cloves, chopped
3/4-inch piece ginger root, peeled and chopped
1 green chile, finely chopped
1 cup split red lentils
4 cups vegetable stock
1/4 cup chopped cilantro leaves
Plain yogurt
Toasted sliced or slivered almonds
Heat the oven to 375° F. Put the tomatoes in a roasting pan in which they can lie in a single layer. Mix together the olive oil, harissa, salt and pepper, in a small bowl and pour the mixture over the tomatoes. Turn over to coat, ending with tomatoes cut side up. Sprinkle tomatoes with brown sugar if desired. Cook for 45 minutes, until slightly shrunken and charred in places. Set aside the 6 nicest-looking tomato halves.
Toast the cumin and coriander seeds for 2 minutes in a dry pan. Grind them in a mortar; mix in the turmeric and set aside.
Heat the oil in a saucepan; saute the onion until soft and golden brown. Add the garlic, spices, ginger, and chile, and cook for 2 minutes. Add the lentils, stirring to coat in the cooking juices. Add the roasted tomatoes with their juices, and the stock. Season well. Bring to a boil, reduce the heat to a simmer, and cook for 15-20 minutes or until the lentils have collapsed into a puree. The tomatoes should have disintegrated, too. The soup can be either pureed or kept chunky.
Check the seasoning and stir in most of the cilantro. Serve each bowlful with a swirl of yogurt, a reserved tomato half, a few toasted almonds, and some of the remaining cilantro.
Serves 6.
From A Change of Appetite by Diana Henry
1/4 cup olive oil
2 teaspoons harissa
Salt and black pepper
2 teaspoons brown sugar (optional)
2 teaspoons cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon turmeric
1 tablespoon vegetable oil
1 large onion, chopped
4 garlic cloves, chopped
3/4-inch piece ginger root, peeled and chopped
1 green chile, finely chopped
1 cup split red lentils
4 cups vegetable stock
1/4 cup chopped cilantro leaves
Plain yogurt
Toasted sliced or slivered almonds
Heat the oven to 375° F. Put the tomatoes in a roasting pan in which they can lie in a single layer. Mix together the olive oil, harissa, salt and pepper, in a small bowl and pour the mixture over the tomatoes. Turn over to coat, ending with tomatoes cut side up. Sprinkle tomatoes with brown sugar if desired. Cook for 45 minutes, until slightly shrunken and charred in places. Set aside the 6 nicest-looking tomato halves.
Toast the cumin and coriander seeds for 2 minutes in a dry pan. Grind them in a mortar; mix in the turmeric and set aside.
Heat the oil in a saucepan; saute the onion until soft and golden brown. Add the garlic, spices, ginger, and chile, and cook for 2 minutes. Add the lentils, stirring to coat in the cooking juices. Add the roasted tomatoes with their juices, and the stock. Season well. Bring to a boil, reduce the heat to a simmer, and cook for 15-20 minutes or until the lentils have collapsed into a puree. The tomatoes should have disintegrated, too. The soup can be either pureed or kept chunky.
Check the seasoning and stir in most of the cilantro. Serve each bowlful with a swirl of yogurt, a reserved tomato half, a few toasted almonds, and some of the remaining cilantro.
Serves 6.
From A Change of Appetite by Diana Henry
Fruit Jellies
1 pound/2 cups fruit puree (berries, stone fruit, etc)
24 ounces/3 cups sugar
6 ounces (2 envelopes of 3 ounces each) liquid pectin
1 tablespoon lemon juice
2 ounces/ 1/4 cup sugar for coating
Lightly oil a 9-inch square baking pan, line with plastic wrap and oil the wrap. Set aside.
Combine the fruit puree and 24 ounces/3 cups sugar in a 2-quart saucepan. Stir constantly with a heat-resistant spatula, making sure to keep the bottom of the saucepan clean, while cooking to 238° F.
Add the pectin, return to a boil while stirring, and boil for 1 minute. Stir in the lemon juice and remove from the heat.
Pour into the prepared pan and sprinkle a thin layer of the coating sugar on the top of the jelly.
Allow to set at room temperature until completely cool, 2 hours or longer. Leaving overnight is acceptable.
Turn the pan upside down to release the jelly. Peel off the plastic wrap. Coat the jelly with more of the sugar. Cut into the desired size pieces and roll each piece in the sugar.
Store in an airtight container at room temperature.
(Note: Can also be made with a fruit juice, such as pomegranate or grape - use 10 ounces/ 1 1/4 cups juice and 8 ounces/ 3/4 cup unsweetened applesauce in place of the puree.)
From Chocolates and Confections at Home by Peter Greweling
24 ounces/3 cups sugar
6 ounces (2 envelopes of 3 ounces each) liquid pectin
1 tablespoon lemon juice
2 ounces/ 1/4 cup sugar for coating
Lightly oil a 9-inch square baking pan, line with plastic wrap and oil the wrap. Set aside.
Combine the fruit puree and 24 ounces/3 cups sugar in a 2-quart saucepan. Stir constantly with a heat-resistant spatula, making sure to keep the bottom of the saucepan clean, while cooking to 238° F.
Add the pectin, return to a boil while stirring, and boil for 1 minute. Stir in the lemon juice and remove from the heat.
Pour into the prepared pan and sprinkle a thin layer of the coating sugar on the top of the jelly.
Allow to set at room temperature until completely cool, 2 hours or longer. Leaving overnight is acceptable.
Turn the pan upside down to release the jelly. Peel off the plastic wrap. Coat the jelly with more of the sugar. Cut into the desired size pieces and roll each piece in the sugar.
Store in an airtight container at room temperature.
(Note: Can also be made with a fruit juice, such as pomegranate or grape - use 10 ounces/ 1 1/4 cups juice and 8 ounces/ 3/4 cup unsweetened applesauce in place of the puree.)
From Chocolates and Confections at Home by Peter Greweling
Pulau with Paneer and Bell Peppers
1 cup basmati rice
1 1/2 cups vegetable stock
2 teaspoons peeled, minced fresh ginger root
1 1/2 teaspoons seeded, minced hot green chilies
2 bay leaves
6 black peppercorns
2 tablespoons ghee or vegetable oil
Fresh paneer, made from 4 cups milk, diced into 1/3-inch pieces
1 1/2 teaspoons cumin seeds
1 cup cored, seeded, and chopped bell peppers
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1 teaspoon salt
1 cup fresh or frozen peas (defrost frozen peas by running them under hot water)
1 onion, thinly sliced
2 tablespoons coarsely chopped coriander
Wash basmati rice with several changes of cold water, then soak for 10 minutes in warm water. Drain rice in a strainer and dry the rice for 15 minutes before cooking.
Combine the stock, ginger root, green chilies, bay leaves, and peppercorns in a small saucepan. Bring to a boil over high heat. Reduce the heat to moderately low, partially cover, and gently boil for 10 minutes. Remove from the heat and force the liquid through a sieve into a bowl. Add enough stock to make 2 cups liquid.
Put the ghee or oil in a medium pan over moderate heat. When ghee is hot, add the paneer cubes and gently stir-fry until they are evenly browned on all sides. Remove the cubes with a slotted spoon and set them aside.
Drop the cumin seeds into the hot ghee and fry until richly browned. Stir in the bell pepper and saute for 3-4 minutes. Stir in the rice, and fry for 2-3 minutes. Add the spices and salt, the peas, and the stock, then raise the heat to high and quickly bring the liquid to a full boil.
Reduce the heat to very low, cover and gently simmer, without stirring, for 20-25 minutes, or until the rice is tender and fluffy and all of the liquid has been absorbed.
While the rice is cooking, fry the sliced onions in a very small amount of oil over low heat until well-browned.
Remove rice from the heat and let it sit, covered, for 5 minutes, to allow the grains to firm up. Just before serving, remove the cover and fluff the rice with a fork. Garnish with the fried onions and coriander.
Serves 5 or 6.
From Lord Krishna's Cuisine by Yamuna Devi, with a few changes
1 1/2 cups vegetable stock
2 teaspoons peeled, minced fresh ginger root
1 1/2 teaspoons seeded, minced hot green chilies
2 bay leaves
6 black peppercorns
2 tablespoons ghee or vegetable oil
Fresh paneer, made from 4 cups milk, diced into 1/3-inch pieces
1 1/2 teaspoons cumin seeds
1 cup cored, seeded, and chopped bell peppers
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1 teaspoon salt
1 cup fresh or frozen peas (defrost frozen peas by running them under hot water)
1 onion, thinly sliced
2 tablespoons coarsely chopped coriander
Wash basmati rice with several changes of cold water, then soak for 10 minutes in warm water. Drain rice in a strainer and dry the rice for 15 minutes before cooking.
Combine the stock, ginger root, green chilies, bay leaves, and peppercorns in a small saucepan. Bring to a boil over high heat. Reduce the heat to moderately low, partially cover, and gently boil for 10 minutes. Remove from the heat and force the liquid through a sieve into a bowl. Add enough stock to make 2 cups liquid.
Put the ghee or oil in a medium pan over moderate heat. When ghee is hot, add the paneer cubes and gently stir-fry until they are evenly browned on all sides. Remove the cubes with a slotted spoon and set them aside.
Drop the cumin seeds into the hot ghee and fry until richly browned. Stir in the bell pepper and saute for 3-4 minutes. Stir in the rice, and fry for 2-3 minutes. Add the spices and salt, the peas, and the stock, then raise the heat to high and quickly bring the liquid to a full boil.
Reduce the heat to very low, cover and gently simmer, without stirring, for 20-25 minutes, or until the rice is tender and fluffy and all of the liquid has been absorbed.
While the rice is cooking, fry the sliced onions in a very small amount of oil over low heat until well-browned.
Remove rice from the heat and let it sit, covered, for 5 minutes, to allow the grains to firm up. Just before serving, remove the cover and fluff the rice with a fork. Garnish with the fried onions and coriander.
Serves 5 or 6.
From Lord Krishna's Cuisine by Yamuna Devi, with a few changes
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