Saffron & Spice

Coconut Dream Cake

When you taste the batter for this coconut cake, you’ll just know..Just dreamy… enjoy x

 

Coconut Dream Cake


Coconut and Saffron Sponge,

topped with a Cardamom Cream & Pistachios

Serves 1 – 8 (Nah judgement here)

Ingredients:

For the Cake – 

250g Unsalted Butter 

250g Castor Sugar 

4 Large eggs 

125g Dessicated coconut 

For the whipped cream – 

300ml Double Cream 

1/2 tsp Crushed cardamom 

25g Castor Sugar 

Topping – 

Nibbed pistachios to scatter over the cream 

 

Method:

Preheat your oven to 190°C/170°C fan/gas mark 5. Butter and line a 23cm / 9 inch cake tin. Cream the butter and sugar together until light and fluffy. Gradually whip in the eggs one at a time until well mixed. Add the rest of the ingredients and combine well. Pour the batter into the cake tin and smooth over.

Bake in the centre of the oven for 30 -35 minutes until the cake is set and spongy to touch. Cool the cake slightly in the tin, then turn out and leave to cool on a wire rack.

Whip the double cream with 25g of castor sugar and the crushed cardamom until soft peaks and smooth onto the cake. Scatter the pistachio nibs on top and serve.. Feel good at first slice…

 

Happy Diwali to all of you celebrating! And a sweet Sunday to all 🙂 ❤ xx

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Cheats Shrikhand

✨This is my mum’s quick fix, perfect for when you want dessert in a hurry (Alwayss) 👌 Mix a tub of Greek yoghurt with 4tbsps of icing sugar, 1/4tsp of crushed cardamom, a pinch of saffron, and serve with sliced almonds, crushed pistachios and a little more saffron ✨ Not the same texture as the original, but still all the delicious sweetness and spice ✨

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Cheats Shrikhand

Serves 4 

Ingredients:

500g Greek yoghurt 

4 tbsps icing sugar

A generous pinch of saffron 

1/4 tsp crushed cardamon seeds

A sprinkle of sliced almonds and crushed pistachios

Method:

Mix the Greek yoghurt with the icing sugar, crushed cardamom, a pinch of saffron, and serve with sliced almonds, crushed pistachios and a little more saffron.

 

Biryani Scotch Eggs: Soft Boiled Eggs in Chicken Biryani & a Crispy Fried Onion Crumb

These scotchies have all the the flavour of a traditional Indian biryani, with its aromatic saffron basmati rice, tender spiced chicken, fried onions and boiled eggs, but in the form of a classic British snack.. Deliciously feel-good lazy Sunday lunch

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Biryani Scotch Eggs


Soft Boiled Eggs in Chicken Biryani &

a Crispy Fried Onion Crumb

Serves 2 for lunch

Ingredients:

3 fresh free range large eggs

300g leftover chicken biryani  ( I like using this easy Vivek Singh biryani recipe ) 

100g crispy fried onion (Available in most Asian food stores)  

25g chopped fresh coriander 

Vegetable oil for deep frying

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Method: 

First the leftover biryani. Chop or shred the chicken into small pieces and add back into the rice with the chopped coriander. Crack the yolk of the remaining egg into the rice and mix to bind. The consistency should be wet enough to mold around the egg but not too wet. If your mix seems a little dry, add some of the egg white too, or if your mix gets a little too wet, pop the mix into the fridge for 10 – 15 mins to firm up while you boil the eggs.

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Bring a pan of water to the boil, set a timer for 5 – 6 minutes (depending on how runny you like your eggs) and put 2 of the eggs into the boiling water. Whilst the eggs are boiling, fill a bowl with cold water (and a few ice cubes if you’ve got them) ready for dunking the boiled eggs into. This stops the yolks from cooking and gives you the obligatory soft yolk porn when you cut into the scotch egg. Take out the eggs as soon as the timer goes off and gently put them in the bowl of cold water. When the eggs are cool enough to handle, carefully peel the eggs, and set on a plate ready for covering with the biryani mix.

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Blitz the crispy fried dried onion in a food processor to make a fine crumb and empty out onto a plate ready for coating the eggs.  Put your vegetable oil on a medium high heat ready to fry the eggs as soon as they’re ready. To make your first scotchie, take a quarter of the biryani mixture and mold it in your hands to a cup. Gently pop an egg into the cup and mold another quarter of the biryani mixure over the top of the egg. Gently coat the egg evenly with the fried onion crumbs and set back on a plate ready for deep frying. Repeat with the other egg. 

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Deep fry each egg for a minute or so until the crumb is a deep golden colour and drain on kitchen paper. Serve hot with some mango chutney and a cold beer. 

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Fresh Chilli, Turmeric & Lime Pickle

Can’t have an Indian dinner without any pickles or chutney.. Or any meal really.. I have been known to have this pickle with akuri (spiced scrambled eggs) in the morning too.. This pickle is so easy to make and you can knock it up and enjoy it a couple of days later.. Fresh green chillies with cracked mustard seeds, steeped in turmeric and lime oil.. not as hot as you might think as the chillis really mellow and give a rounded kind of heat that goes well with any kind of curry.

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Fresh Chilli, Turmeric & Lime Pickle 

Makes a 400ml jarful

Ingredients: 

80g fresh green chillis, washed and dried in a tea towel 

60g cracked mustard seeds

1/4 tsp turmeric

1/4 tsp salt 

A generous squeeze of half a fresh lime or lemon 

Rapeseed or vegetable oil 

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Method: 

Cut the chillies into 1 cm pieces. Put the chillies into a bowl, add the salt, turmeric, cracked mustard seeds and give the mixture a squeeze of half a lime. Mix thoroughly.

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Spoon the mixture into a jar and then pour the rapeseed or vegetable oil over the mixture to cover.

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Pickle did. Leave the pickle in the airtight jar for a couple of days and enjoy with hot chappatis when ready.. Feel good at first chilli bite..

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Mysore Coffee Ice Cream: Indian Coffee Ice Cream, flavoured with Cardamom & topped with Crushed Salted Peanut Brittle

But first, coffee.. Always how I start my day and pretty much how I like to finish off a night too (oh heyy expresso martinis).. and a Mysore filter coffee, is another great little finisher to dinner.. sweet with condensed milk, frothy as, and flavoured with crushed cardamom.. This ice cream has all the flavour of this famous coffee and no fuss as no churning is needed.. (yaaas). with crushed salted peanut chikki, to give that little hit of salty sweet crunch on top.

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Mysore Coffee Ice Cream 


Indian Coffee Ice Cream, flavoured with Cardamom,

& topped with Crushed Salted Peanut Brittle

Serves 4

Ingredients:

For the Ice Cream – 

A bag of Mysore coffee expresso

300ml double cream 

175g condensed milk 

1/4 tsp crushed cardamom seeds

For the Brittle – 

40g roasted salted peanuts

75g golden castor sugar

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Method:

But first coffee.. Make 8 cups of Mysore expresso in an expresso maker.. When brewed, pour the coffee into a small milk pan and out on a medium heat. Reduce the coffee down until you have about 2 tablespoons of intense coffeeness and set in the fridge to cool.

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Whip the cream, condensed milk, cold coffee and crushed cardamom together until light and airy and spoon the mixture into an airtight container. Freeze for 6 hours or overnight.

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Now the brittle.. In a small pan, heat the golden castor sugar with 1 tbsp water until it dissolves and cook to a dark caramel. Once the sugar has caramelised, add the peanuts and swirl the caramel around, making sure you coat all the nuts.

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Spread out the brittle on a piece of baking parchment and leave to cool. Once cool, roughly chop the brittle.

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Serve fat scoops and top with chunks of salted peanut brittle.. Feel good at first scoop… x

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Fresh Coriander, Chilli & Yoghurt Chutney

 

This easy and tasty chutney can be made with yoghurt, to serve with anything deep fried or without, to go with any curry, daal and chapattis.

Fresh Coriander, Chilli & Yogurt Chutney

Makes a pot to keep in the fridge for up to a week. 

Ingredients: 

A bunch of coriander 

4 tbsps of yoghurt 

1 clove of garlic and a same size piece of fresh ginger

1 tbsp of lemon juice

Salt to taste

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Method: 

Blitz the fresh coriander with the garlic, ginger and fresh chilli until you get a smooth paste. Pour into a bowl and add the lemon juice, yoghurt and season with salt as per your taste. Chutney done. 

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Perfect served with Chilli Pancakes with Smoked Salmon 

 

Chilli Pancakes, Smoked Salmon with a Fresh Coriander, Chilli & Yoghurt Chutney

This recipe started out as one of those breakfasts you invent like 5 minutes before you make it.. before you spend the rest of the morning how you ever lived without it.. Easy chilli pancakes, made with only rice flour, chilli powder and cold water and fried until you have lacey crisp edges.. topped with smoked salmon, fresh coriander chutney and yoghurt.. moreish doesn’t even begin.. Enjoy you.. x 

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Chilli Pancakes, Smoked Salmon

and a Fresh Coriander, Chilli & Yoghurt Chutney

Serves 2

Ingredients: 

For the pancakes – 

100g rice flour

1/4tsp chilli powder

1/4tsp salt 

250ml cold water

Half a medium red onion, chopped

For the chutney – 

A bunch of coriander 

4 tbsps of yoghurt 

1 clove of garlic and a same size piece of fresh ginger

1 tbsp of lemon juice

Salt to taste

To serve – 

100g smoked salmon

Half a red onion, finely sliced 

Poached eggs (Optional) 

More yoghurt 

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Method:  

Batter up. Whisk the flour, chilli powder and salt with the cold water until thoroughly mixed. Add the chopped onion, stir in and leave to sit while you make the chutney. 

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Blitz the fresh coriander with the garlic, ginger and fresh chilli until you get a smooth paste. Pour into a bowl and add the lemon juice, yoghurt and season with salt as per your taste. Chutney done. 

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Time to fry. Lightly oil a frying pan and put on a medium heat. Pour in a ladle of the pancake batter and spread until thin so that the pancake gets lacey as. Flip over when the edges start to curl and fry until the pancake is cooked through and crisp and golden..

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Repeat and flip and until the batter is finished. Serve straightaway with slivers of the good smoked stuff and top with the fresh coriander chutney, thinly sliced red onion, dollops of yoghurt and maybe a poached egg or two because heyyy.. Feel good at first  forkful …

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Shrikhand Ice Cream Sandwiches: Pillowy ice cream, flavoured with saffron, cardamom & pistachios.. in between flaky, buttery puri

Summertime.. and it’s almost like an Indian summer here.. which means ice cream is all I can think about.. 

Traditionally in Gujarat, shrikhand is eaten with puri, the combination of which.. is summertime for me.. the thick strained yoghurt, infused with saffron, nutmeg and cardamom, sweet with sugar and so cold from the fridge, topped with crushed pistachios, with the crisp, buttery, crumbly puri.. you know that moment of peace after the first bite of a delicious cold dessert on a hot summers day.. Yeah, that..

This recipe is a kind of shrikhand ice cream, made by whipping thick greek yoghurt with double cream with the saffron, cardamom and nutmeg to give a lightness to the consistency but keeping the flavours of a traditional shrikhand.. and no churning required.. You just have to pour the mixture into a tub and freeze.. before you sandwich a scoop in between a couple of crisp puris, of course.. x

Shrikhand Ice Cream Sandwiches


Pillowy ice cream, flavoured with saffron, cardamom

& pistachios.. in between flaky, buttery puri

Ingredients: 

For the Shrikhand Ice Cream – 

150ml double cream 

150g greek yoghurt 

175g condensed milk 

1/8 tsp crushed cardamom seeds 

1/8 tsp grated nutmeg 

A generous pinch of saffron 

For the Puri – Makes 8 

110g plain flour 

110g semolina flour 

1 1/2 tbsps melted ghee 

Cold milk to bind (Whole or semi-skimmed should do it)

Vegetable oil for frying 

To serve – 

40g crushed pistachios 

40g flaked almonds

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Method:

Whip the cream, condensed milk and yoghurt with the saffron, crushed cardamom and grated nutmeg until light and airy. Adding the yoghurt means that the mixture won’t get as airy as whipped cream proper but try to get the mixture as light as you can. Once whipped, spoon the mixture into an airtight container and freeze overnight or for at least 6 hours.

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Now for the puri. Mix the flours with the ghee and add just enough milk to bind the dough. The consistency of the dough should be medium, not be too hard so that you can’t roll out the puri easily, and not too soft that the puri get too thin when rolled with pressure. 

Once the dough has formed, divide into 8 pieces and roll each piece into a ball. Roll out each puri to the thickness of 7mm and, using the end of a wooden spoon handle, press the handle tip into each puri so that you make a dent in the dough. Make 6 or 7 dents on each puri, which will stop the puri from puffing up when frying and gives the puri a close crumbly kind of texture which goes perfectly with sweet shrikhand..

Deep fry the puri, one at a time, on a low/medium heat so that the puri has time to cook all the way through, they should be a glorious light golden crisp when ready.. Drain onto kitchen towel and let them cool.. 

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When ready to serve, put a fat scoop of the shrikhand ice cream in between a couple of the puris to make a sandwich, and sprinkle the crushed pistachios and flaked almonds over the ice cream.. Feel good at first crumbly bite.. 

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Kachori Spiced Pea & Potato Tray Bake

✨The perfect Indian spiced tray bake to go with your lamb roast.. ✨

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Kachori Spiced Peas & Potato Tray Bake

Serves 4

Ingredients: 

1kg Maris Piper Potatoes 

400g Petit Pois or garden peas

2 tsps cumin seeds

2 tbsp coriander powder

2 tsps ground fennel seeds

4 tsps chilli powder

4 tsps grated ginger

1 tsp Amchur powder (dried green mango) – Optional

Salt to taste

Rapeseed Oil 

Method: 

Boil the potatoes until cooked, drain & fluff up the edges. Put the fluffed up potatoes onto your roasting try and mix with the peas, a generous glug of the rapeseed oil, cumin seeds, coriander powder, ground fennel seeds, chilli powder, grated ginger, dried mango powder (optional) & salt to taste and roast at 180c until golden.

Perfect served with: Chilli Chops