Category: FOOD

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NO COOK LEMONADE (OLEO SACCHARUM)

My neighbours have a well-established Meyer lemon tree that keeps on giving. Lucky for me, they share generously with us. This year, the tree produced huge, juicy lemons some that look like grapefruit and weigh just over half a kilo! I am always searching out for recipes where lemon flavour is oozing and the vibrant colour is showcased. So, I decided to try the no cook lemonade and the result is just such a delicious drink with a balance of acidity and sweetness. This is an easy way to get primary school kids interested in science and cooking!

INGREDIENTS

6 large lemons, washed

1 cup sugar

METHOD

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CARROT HALWA WITH NO CHURN ICECREAM

Carrot Halwa with No Churn Icecream

Indian desserts and sweets are quite intriguing as traditionally there is no dessert course as such and it is eaten alongside your meal. For festive occasions, when sweets are made and exchanged, they eat them as people would a slice or a fudge with tea or coffee. Just like the rest of Indian cuisine there are regional differences as well as cultural variations when it comes to sweet things.

Carrot halwa is very popular and each family has their own recipe. This is my mum’s method and it works.

CARROT HALWA

INGREDIENTS

500 grams carrots, grated

1 litre full fat milk

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KUMARA, LENTIL SOUP WITH BALSAMIC ONIONS

Kumara, Lentil Soup with Balsamic Onions

This is from Peter Gordon’s cookbook “A World in My Kitchen” which is one of his earlier cookbooks. This is simple, earthy and nourishing so have made it many a time not only just in winter but anytime I want a quick and easy meal. All you need is some good crusty bread.

INGREDIENTS

80 grams butter

200 grams onion, finely chopped

1 teaspoon cumin seeds

12 sage leaves, torn in half

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CHICKEN TIKKA MASALA

Chicken Tikka Masala

This recipe is from Atul Kocchar’s Simple Indian cookbook. It has been a super hit in our household and I have made it many a time for friends and family. I have always made tandoori chicken first and then made the chicken tikka masala. The chicken is twice cooked, the trick being to cook the chicken slightly under the first time when you make the Tandoori chicken. You can buy ready made tandoori chicken but honestly it is worth the effort to make it at home. I have adapted the recipe to suit our palates so the end result is medium spiced chicken tikka masala. The photo does not do justice – it is a case of ugly delicious.

INGREDIENTS

1.2kgs tandoori spice roasted chicken

2 tablespoons vegetable oil

7cm piece of ginger, peeled and roughly chopped

2 x 400 grams tins of Italian tomatoes

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CHINESE BROCCOLI – 2 WAYS (GAI LAN)

This deep green vegetable has sturdy stems that are sweet and the leaves have a hint of bitterness. They remind me of our broccolini.  In Cantonese, this is gai lan and in mandarin it is jie lan. I recommend you try this and you will be pleasantly surprised at its versatility. Gai lan goes well with spicy flavours so I tend to blanch first and then stir fry with ginger or garlic.

GAI LAN WITH GINGER, GARLIC & RED CHILLI

Gailan with ginger, garlic & red chilli

I do this with choy sum as well as with young new season gai lan.

INGREDIENTS

A large bunch of gai lan or choy sum (300-350 grams)

2-3 tablespoons vegetable oil

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BANANA BREAD

Banana Bread (gluten free)

Banana bread elevates ordinary breakfast to something special especially if it’s toasted and slathered with super crunchy peanut butter. This is a gluten free recipe and I used buckwheat flour and rice flour instead of a readymade gluten free mix.

INGREDIENTS

½ cup sunflower oil

½ cup brown sugar

2 teaspoons cinnamon powder

400 grams over-ripe bananas (4 small)

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ROAST CAULI & BUTTERNUT SOUP WITH SAGE

Roast Cauli & Butternut Soup with Sage

The recipe is from Hugh Fearnley –Whittingstall’s Much More Veg.

This is a deliciously creamy soup perfect for a cold night. It is easy to make: the veg are simply roasted then blitzed. It is fantastic finished with a trickle of good balsamic vinegar and a dollop of crème fraiche.

INGREDIENTS

1 small to medium cauliflower (about 700 grams)

600 grams (half) of a butternut squash

1 large onion, roughly chopped

4 garlic cloves, peeled but left whole

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