I have a Turkish colleague and a few weeks ago, she was relishing some cornbread that her mother had made for her and couldn’t stop raving about it. As is my reaction in these situations, I set out to make some for myself.
Upon surveying the internet for some recipes, I came across one at Binnur’s Turkish Cookbook which looked simple enough and so I decided to give it a go. Of course, I added a few of my own touches like fresh chives and chilli flakes to flavour the bread and really loved the end result. It was soft yet had a crunch to it, and tasted good warm and cold. Slather some butter on it or eat it with a dip or chutney. It’s absolutely delicious and what’s even better is that it is a one-pot dish and preparation time is less than 15 minutes !
I did go back to my Turkish friend and give her some of my cornbread to try. She liked the taste of it but said it was quite different to her mum’s. She said her mum’s version was made of only cornmeal, corn oil and salt as corn grew abundantly in the region of Turkey where she came from. However, she did also say that in regions where wheat was available, people did add standard flour to the cornbread and so my recipe was also genuinely Turkish. Woo hoo!
The title was my husband’s idea so blame him for tackiness. It’s kinda cute that he has become more involved with the website. I like the joint-venture and so does he.
Pesto in the supermarket just doesn’t do it for me. Back in Australia, one could pay a little more to get fresh pesto to go with fresh pasta but not here. England’s supermarket pesto is oily, contains god-knows-what to keep it preserved and lacks the nuttiness that real pesto has. You might guess where this is going – that’s right, make your own pesto!
A friend of mine game me Anthony Carluccio’s Simple Cooking for my 30th birthday. This book has been a good friend for authentic yet simple and reliable Italian recipes. This pesto recipe comes from Anthony’s book. It is simple, easy and perfect for the lazy condiment makers such as myself. Hope you try it and like it.
Warning : This recipe isn’t vegetarian as there is calf rennet in the grana padano cheese used. You can try and substitute it with a vegetarian cheese such as vegetarian mature cheddar.
Semlor (singular : semla) is the Swedish name for these delectable little (OK my version was little) buns. I first saw them on a friend’s Fascebook page more than two years ago. Her Scandanavian partner had produced these around Easter time and from her pictures, they looked delicious. I remember reading at the time that the buns were full of cardamom and that’s all I needed to know. Buns with cardamom, almond and cream sounded like something that would be right up my alley.
All my semlor-related knowledge came from Wikipedia and from this page which is also the source of my recipe (s). Traditionally, these buns are meant to be eaten on Mardi-gras or Fat Tuesday or Shrove Tuesday or Pancake Tuesday – the day before the start of Lent. Apparently, in Sweden there are long queues at bakeries that specialise in making and selling semlor on Shrove Tuesday. Having made semlor once, I reckon they should be an all-year bun, not just Mardi-gras buns. Just make sure you don’t eat them like the old Swedish King Adolf Fredrik did. Fable says that he died after eating 14 servings of semla in hot milk.
With this post, I have provided links to the recipes I used and have demonstrated the methdolofy in pictures. Hope you find it useful and give it a try!
Whole cardamom pods in the background. In the foreground, from left to right (1) half-open pod (2) peels (3) seeds (4) ground cardamom
Our new year commitment to light dinners and heavier lunches means that I cook the following day’s lunch after we have had our evening meal. It was one such weeknight and around 9pm in the evening. I was tired and knew that we were going to have a heavy dinner the following day so I was looking for a light lunch recipe. I’d come across this recipe on taste.com.au and had stocked up on halloumi and zucchini/courgette earlier in the week. However, on that night I decided to jazz it up a bit and I don’t regret it at all! In fact, I declare it the ultimate savoury snack made with fridge leftovers – particularly veggies that are starting to look a bit sad. I’m sorry I didn’t take more pictures of the earlier steps. Hope you will give it a go and let me know what you think at firstname.lastname@example.org
Halloumi-veggie-fritters with a mint, coriander and yoghurt dip
Why the addiction – well these books respect vegetables like I have been taught to respect them as a life time vegetarian. Growing up in a South Indian household, my mother and grandma had endless ways of making vegetables exciting and I try and continue this tradition till today. However, I’m also a little more adventurous that mum and grandma and I cannot eat the same/similar things day in and day out. This is something I did quite gladly did when I was still dependent on my parents, but ever since I’ve moved out on my own, my kitchen has been a bit of a playground, as is this blog I host.
Jerusalem, Moro and Ottolenghi, while laden with meat-based recipes are also quite generous with their coverage of vegetable/vegetarian dishes from Eastern Mediterranean regions, Israel, Palestine with influences from Italy, Spain and Northern Africa. Overall, these vegetables are prepared quite differently (most of the time) to how I’d prepare them as a person of South Indian upbringing and I find that really really exciting. Sometimes, I find some similarities and start thinking about the origins of certain food and how recipes might have travelled from one region to another in ancient time.
To summarize it is food, vegetarian food, exciting vegetarian food and I love it! Food to me is most satisfying when I’ve made it and others are enjoying it 🙂 An opportunity presented itself when we decided to host a dinner and board games evening at our place. While I usually cook Indian food, I decided that I’d try recipes from my recently acquired books instead. There was a deathly silence as everyone sat eating until one of our friends spoke up and said , “You know the food is good when everyone is too busy eating and cannot stop to speak”. I’m going to call it a successful experiment based on this !
My menu and links to the recipes are presented below. I managed to take a lot of pictures for the first few dishes and then ran out of time and my guests arrived so I couldn’t keep clicking any more. Hope you try some of the recipes and like them !
It just so happened that I over-ordered carrots in our last Tesco delivery. While the temptation was great to whip up a carrot cake (mmm…), I have been warned by my partner to stop making delicious, sweet things and trying to fatten us both up for the wicked witch to consume. So, I sought out something different and savoury. I can’t say that it is the healthiest of recipes but the portions definitely were of a healthy size and the salad added a nice touch to the dish – I thought !
As usual, I shopped around for some recipes and used Ecualombian and my old favourite Amanda Laird from the Christmas souffle recipe. The end result was delicious. We had 1 each for lunch and one spare for a “leftovers” lunch on the weekend. Just beware that it isn’t a quick dinner option but is worth the time and effort. Also, this one isn’t for those trying to watch their calorie intake. Hope you try it and like it!
Carrot souffle on apple and rocket salad with balsamic vinegar
Any food with soy sauce, vinegar, chilli sauce, ginger and garlic is considered “Chinese” food in India. This combination of ingredients has given rise to a whole genre of food in the Indian subcontinent called “Indo-Chinese” food. Needless to say, the People’s Republic of China have never heard of most of the things that fall into the “Indo-Chinese” category of food. So, what I’m trying to say is that it is a made up style of “Chinese” food in India much like the made up “Indian” food here in England except for the teeny-tiny fact that the former is actually quite tasty (pa dam pum tshhhh!).
While Indo-Chinese food is a pretend food, it is very very popular in streets and restaurants all over India. In Bangalore, where I grew up, it is not unusual to see a guy vending these yummy delights out of the back of a covered auto-rickshaw or tuk-tuk. He usually has an array of finely chopped vegetables all neatly arranged in boxes and a huge wok on a portable stove in which he cooks them. Funnily enough, they tend to be exclusively vegetarian, with only the most adventurous ones treading into the fungus world by sporting mushrooms alongside the array of vegetables. (Note: Some orthodox Hindu members of my mum’s extended family will not eat mushrooms as they think its neither a vegetable nor an animal so best to stay away from it.)
Coming back to the main story, these street vendors and several established restaurants have the following popular Indo-chinese dishes on their menu – Gobi Manchurian (cauliflower from Manchuria clearly), Paneer Manchurian (cottage cheese instead of cauliflower), Vegetable Manchurian, Babycorn manchurian, Vegetable friend rice, Vegetable fried noodles and so on. My fondest memories of Indo-Chinese food are from the months of the monsoon rains in Bangalore. Family friends of ours would pick up some of these saucy, spicy delights and bring them over to our house to share. We’d spend the evening in the warm indoors getting even warmer with every little bite of spicy, “Chinese” vegetable.
Paneer is one of the very few cheeses made in India. It a fresh cheese and is the Indian form of cottage cheese. The main difference is that paneer is drained to remove much of its moisture content and is compacted into a hard block that can be cut into cubes and added into various curries.
Chilli paneer is an Indo-Chinese dish and I use the name interchangeably with Paneer Machurian. It is cubes of paneer sauteed (or fried) in oil and then tossed in a stirfry made with soy, vinegar, tomato sauce, ginger, garlic, chillies, capsicum (green peppers) and onions. It can be enjoyed on its own as an evening snack with your favourite pint or shot of spirits. Alternatively, it can be consumed with any form of flat bread. If you add water to it to make it more liquid-y, it can even be eaten with rice.
Here is my take on Chilli Paneer/Dry Paneer Manchurian. Remember – the spicier, the better. Hope you like it!