tag:blogger.com,1999:blog-49816331773941973322024-02-20T20:31:34.192+00:00rupEATFollow me on my journey through daily life, food journeys, toddler adventures and travel diaries. rupeathttp://www.blogger.com/profile/17993364075566653456noreply@blogger.comBlogger181125tag:blogger.com,1999:blog-4981633177394197332.post-9967996340131314052020-12-23T16:25:00.002+00:002020-12-23T18:20:52.098+00:00Butter Chicken Pie <p></p><h2 style="text-align: left;">Butter Chicken Pie</h2><br />Two of my favourite chicken dishes come together in this marriage made in heaven, creamy buttery, spiced chicken along with vegetables with a rich butter puff pastry lid, topped with onion seeds, reminds me of a buttery naan or biryani topping. <br /><br />Although there are quite a few ingredients this is an easy one to cook together, takes less time than cooking a full butter chicken. <p></p><p>It would also be perfect with leftover chicken or turkey, if using leftovers add less salt and water as it will take less time to cook down. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1nEzBFFWiZf1Pg3NAa9ELUoyEOApnEwc5AQWsZY5DcOdR34KvjRwdqVOg7HiOX-qegJkiI2yn4xw31UJBFY4ZULVz1oSvmDva8jtm4IfnoIytGh8EzZinu2ohvbSDQc9KPkluj_kh6383/s2048/00B14AD9-7B3E-438B-90E9-6A6639A21464.jpeg" style="font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1nEzBFFWiZf1Pg3NAa9ELUoyEOApnEwc5AQWsZY5DcOdR34KvjRwdqVOg7HiOX-qegJkiI2yn4xw31UJBFY4ZULVz1oSvmDva8jtm4IfnoIytGh8EzZinu2ohvbSDQc9KPkluj_kh6383/s320/00B14AD9-7B3E-438B-90E9-6A6639A21464.jpeg" /></a></div><h3 style="text-align: left;"><span style="-webkit-text-size-adjust: auto; font-size: 17px; text-size-adjust: auto;">Ingredients</span><span style="-webkit-text-size-adjust: auto; font-size: 17px; text-size-adjust: auto;"> </span></h3><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1">1 tbsp Rapeseed Oil</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1">1 Knob Salted Butter</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1">1 Cinnamon Stick</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1">1/2 tsp Black Cumin Seeds</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1">1/2 tsp Cumin Seeds</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1">1/2 tsp Black pepper</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1">5 Garlic Cloves finely minced</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1">2 small Onion finely sliced</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1">1/2 Chicken stock Cube</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1">1/2 tsp Salt<br />1 tsp Black Pepper</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1">1 tsp Cumin powder</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1">1 tsp Coriander powder</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1">2 tsp Butter chicken masala</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1">2 tsp Deghi Mirch</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1">1 tsp Garam Masala</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1">1 Tbsp Tomato Purée</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1">2 Peppers cubed</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1">8 chestnut Mushrooms cubed</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1">Handful of green beans sliced</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1">500g Chicken Thighs cubed</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1">Dash of water </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1">2 tbsp Dried Methi</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1">3 tbsp Double Cream</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1">2 sliced green chillies ( optional)</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1">Handful of chopped coriander </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1">1 sheet of Puff Pastry</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1">1 tsp Kalongi (onion seeds)</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhllxuQ_YCDakhgRUhdB6vN2JZDzcm8t8R_mbtvyLCFdBPTZWp3gFlT4waYMtUNDaFBblIlh8haFrz78Eb7zc90ElMaO9BFyfaa8ccUAxGVZ0suJpubj9d2t9bvAdueq3V8A8f-LrzBKBsb/s2048/7B4B71EC-40ED-4DD2-9717-977E36A91DCE.jpeg" style="font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhllxuQ_YCDakhgRUhdB6vN2JZDzcm8t8R_mbtvyLCFdBPTZWp3gFlT4waYMtUNDaFBblIlh8haFrz78Eb7zc90ElMaO9BFyfaa8ccUAxGVZ0suJpubj9d2t9bvAdueq3V8A8f-LrzBKBsb/s320/7B4B71EC-40ED-4DD2-9717-977E36A91DCE.jpeg" /></a></div><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px; text-size-adjust: auto;"><span class="s1"></span><br /><br /><br /></p><h3 style="font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-align: left; text-size-adjust: auto;"><span class="s1">Method<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7vIRJARgcPQOmB11WNrWQ6IMFHWUG2SZl5KLA1PC8cdLVFwhkgjNjd3x06IOMcIpK8-i4ZAk_yOkAwHKP4evi1wKD60q5a2DBywhcwdmMlVJqIlWKSkQ1ZKnL2Bs4Dos0q7rJchuqa8U8/s2048/E5F7AB1D-47C8-465F-B7AE-FB337D8F52D3.jpeg" style="font-size: medium; font-weight: 400; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7vIRJARgcPQOmB11WNrWQ6IMFHWUG2SZl5KLA1PC8cdLVFwhkgjNjd3x06IOMcIpK8-i4ZAk_yOkAwHKP4evi1wKD60q5a2DBywhcwdmMlVJqIlWKSkQ1ZKnL2Bs4Dos0q7rJchuqa8U8/s320/E5F7AB1D-47C8-465F-B7AE-FB337D8F52D3.jpeg" /></a><br /><br /></span></h3><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1">1.Heat oil and butter in a pan.</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1">2.Add in cinnamon, both Jeera and black pepper.</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1">3.Add in garlic and cook for 3 minutes.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizavaRQ1V_7vXBOuLb-AEZP35ZacvByBQ8v0TLq1gJ3J0v6vOyxvOaLulhsswL40qSj6vrvLv41yWLp5enDSR_6QH6zcjJzp6Ou8OI5-Dm7CWplkLpGxA_PxMhzteNBDKBOGDTA43Ragx3/s2048/E4457D77-80E6-4C9C-B9BB-C66621651139.jpeg" style="font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizavaRQ1V_7vXBOuLb-AEZP35ZacvByBQ8v0TLq1gJ3J0v6vOyxvOaLulhsswL40qSj6vrvLv41yWLp5enDSR_6QH6zcjJzp6Ou8OI5-Dm7CWplkLpGxA_PxMhzteNBDKBOGDTA43Ragx3/s320/E4457D77-80E6-4C9C-B9BB-C66621651139.jpeg" /></a></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1">4.Add in onion and cook until golden brown.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxDR5a6ESzPQR2fw3zA_hwnjqqCBOVyKZZw3X5wkR55n7yaqkF2AcEghEYR7BQhJTca8GzsEkXK-t_8dJVY1OMQABbeOWRnbIoY9d_WlGQWc72D6cFQLKgXYrYbLkRO66Ljwm5KE0bhKYy/s2048/0A307DA8-2BCF-45E4-9A40-568EE378487C.jpeg" style="font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxDR5a6ESzPQR2fw3zA_hwnjqqCBOVyKZZw3X5wkR55n7yaqkF2AcEghEYR7BQhJTca8GzsEkXK-t_8dJVY1OMQABbeOWRnbIoY9d_WlGQWc72D6cFQLKgXYrYbLkRO66Ljwm5KE0bhKYy/s320/0A307DA8-2BCF-45E4-9A40-568EE378487C.jpeg" /></a></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1">5.Add in all spices and salt along with a dash of water to cook out.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNypZzs3Vr8axTjSXC6yOCT6_o5JBUtnq_KP74EOiMkLIzKtnG7bb3XA0PWtLhE2JwCyoztGa1SdAEAUCNqJmqluVP4-VgIhyT34fdCyepo1cmX2_9KRqf4wyE88mgAltMY6fGpZRI0gxI/s2048/DA24C722-5305-4E7D-AF30-ED5711010746.jpeg" style="font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNypZzs3Vr8axTjSXC6yOCT6_o5JBUtnq_KP74EOiMkLIzKtnG7bb3XA0PWtLhE2JwCyoztGa1SdAEAUCNqJmqluVP4-VgIhyT34fdCyepo1cmX2_9KRqf4wyE88mgAltMY6fGpZRI0gxI/s320/DA24C722-5305-4E7D-AF30-ED5711010746.jpeg" /></a></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1">6.Add in tomato purée and cook until oil beings to release from mixture.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpA_BHVp_TgaAL6UMZM3suO_pyxvoS_KCWur_G2mZX1FGkpzBLw-YFdcYibnRDyaa1zF97vr94GMEqiR2LW32d07JnuGs9A_IMcicOMb2dXKp514bry4iqegwnhvBNPy314o8fMYt-sCsQ/s2048/744C9CA7-A179-4EC5-9D07-60B6E0E4F27D.jpeg" style="font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpA_BHVp_TgaAL6UMZM3suO_pyxvoS_KCWur_G2mZX1FGkpzBLw-YFdcYibnRDyaa1zF97vr94GMEqiR2LW32d07JnuGs9A_IMcicOMb2dXKp514bry4iqegwnhvBNPy314o8fMYt-sCsQ/s320/744C9CA7-A179-4EC5-9D07-60B6E0E4F27D.jpeg" /></a></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1">7.Add in veggies,chicken and stock cube with another splash of water and cook on high until chicken is cooked and water has evaporated.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV0QUPIgHGW_kDTxbz27a_iQuGUL2-_gefceEmUERygfSRyLhQLkHTQa06Kj1Ui-_h9NN_kyIX_fGalpnTl3ar5wenCD9L84E3Kmt53WfGvTAMSqR6Pc8Rm3iJEqWc23yuwU3bZRV1Isqr/s2048/DF6BBD7E-C97C-4D00-A5E9-6DF2282D44A0.jpeg" style="font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV0QUPIgHGW_kDTxbz27a_iQuGUL2-_gefceEmUERygfSRyLhQLkHTQa06Kj1Ui-_h9NN_kyIX_fGalpnTl3ar5wenCD9L84E3Kmt53WfGvTAMSqR6Pc8Rm3iJEqWc23yuwU3bZRV1Isqr/s320/DF6BBD7E-C97C-4D00-A5E9-6DF2282D44A0.jpeg" /></a></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1">8.Crush dried methi, add in cream, sliced green chillies and coriander and allow to cook.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzu6iEE3saYH7g04daqsM3inmVeWAq-qHGDV2e3xEKlipVV04CDTiKCmFv3OjeqtdmqsVXyMSmr3lNAu7J3ZK_oKaQ0US7AJ7fCPO0cSnZ18p0hLfi99b6CD4JLivBE2GBxuoX7t1GiSH-/s2048/9221A86A-3C7E-42BE-AE89-1B89D42DF159.jpeg" style="font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzu6iEE3saYH7g04daqsM3inmVeWAq-qHGDV2e3xEKlipVV04CDTiKCmFv3OjeqtdmqsVXyMSmr3lNAu7J3ZK_oKaQ0US7AJ7fCPO0cSnZ18p0hLfi99b6CD4JLivBE2GBxuoX7t1GiSH-/s320/9221A86A-3C7E-42BE-AE89-1B89D42DF159.jpeg" /></a></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1">9.Place in pie dish and cover in pastry, brush over with milk and sprinkle onion seeds.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMLpfwUNSgxQz9ergOU4Sd27vSkME9Q9rI2uss5_9Jk8PfdPT27OmXmM1kCvP8xfROF335Pu0NNAcPSO44QS2NDf_Zev71Eu3hGBKdstUzgFm-fen6aGzqVt_jUHPvtbhfWrX9pU8UZHKb/s2048/5EADB8C2-9683-4D99-9EF5-CBB35582D284.jpeg" style="font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMLpfwUNSgxQz9ergOU4Sd27vSkME9Q9rI2uss5_9Jk8PfdPT27OmXmM1kCvP8xfROF335Pu0NNAcPSO44QS2NDf_Zev71Eu3hGBKdstUzgFm-fen6aGzqVt_jUHPvtbhfWrX9pU8UZHKb/s320/5EADB8C2-9683-4D99-9EF5-CBB35582D284.jpeg" /></a></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-size-adjust: auto;"><span class="s1">10.Cook at 190C fan for 20-25 minutes until golden brown.</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px; text-size-adjust: auto;"><span class="s1"></span></p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfaZkZOQ9ckyVemT0FCZ9Q8Ai8qEunF08xT_yeEHEZ64E6-wXjwR7pHGN7sZfXdfedADqxe5cgC7I6mFoCM37RR72JDtoVNhIxKNKWgjPskdAmhUt-ePiMshKoxaYu_BB6hSt71PnfNV8i/s2048/B878B208-372D-41C8-9E85-6BF807C2AB56.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfaZkZOQ9ckyVemT0FCZ9Q8Ai8qEunF08xT_yeEHEZ64E6-wXjwR7pHGN7sZfXdfedADqxe5cgC7I6mFoCM37RR72JDtoVNhIxKNKWgjPskdAmhUt-ePiMshKoxaYu_BB6hSt71PnfNV8i/s320/B878B208-372D-41C8-9E85-6BF807C2AB56.jpeg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbBcqIDjrKQ_0bk5Q9p1G_M0Vb2nMoXchmQTYQkwWrS5dI74r6JLuqoYiyPsmzqbWBMLi4fjYPKh3Bi6x_EcNTq5MNOfoPzYGquiIBIrnF4-1tQZr9DDb_idlVkgvpTVXHGOUYeoed6iMr/s2048/7CEA5886-CC33-48EF-98B0-0F3C4F6027BB.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbBcqIDjrKQ_0bk5Q9p1G_M0Vb2nMoXchmQTYQkwWrS5dI74r6JLuqoYiyPsmzqbWBMLi4fjYPKh3Bi6x_EcNTq5MNOfoPzYGquiIBIrnF4-1tQZr9DDb_idlVkgvpTVXHGOUYeoed6iMr/s320/7CEA5886-CC33-48EF-98B0-0F3C4F6027BB.jpeg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBjn76Ri_GIP8C9RoEhDRUxBWTolMQwZzYmcKCYSCvCBB1mkzl6ZlkRlzlgNpf03XRlQlGZq3BDDz39Sj_mv_CRgb23HTRWz2QzneMnYqUQCFf5B7TfGk32p6LcChTbdD_VptE0CCn_chD/s2048/AA866B67-4895-4BA1-9254-FF3FFC7E54AB.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBjn76Ri_GIP8C9RoEhDRUxBWTolMQwZzYmcKCYSCvCBB1mkzl6ZlkRlzlgNpf03XRlQlGZq3BDDz39Sj_mv_CRgb23HTRWz2QzneMnYqUQCFf5B7TfGk32p6LcChTbdD_VptE0CCn_chD/s320/AA866B67-4895-4BA1-9254-FF3FFC7E54AB.jpeg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />rupeathttp://www.blogger.com/profile/17993364075566653456noreply@blogger.com0tag:blogger.com,1999:blog-4981633177394197332.post-36118063514742998922020-11-12T16:01:00.003+00:002020-11-12T16:01:54.719+00:00Sweet Potato Chaat Bites<blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><p></p><div class="separator" style="clear: both; text-align: center;"><div style="text-align: center;"><br /></div></div><p></p></blockquote><p></p><div class="separator" style="clear: both; text-align: center;">Sweet Potato Chaat Bites<br /><br /><div style="text-align: left;">These delicious little canapes are perfect for any upcoming celebrations and can be made with a few store cupboard basics such as tinned chickpeas. </div><div style="text-align: left;"><br /></div><div style="text-align: left;">Top Tip: For extra crunchy bites bake for slightly longer and top with a crunchy sev. <br /><br /></div><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjldba1UIn_j__KLpXnIxdJ6E-JtGeqEIhKxL01KQKY_d9XQFjYRugXLN69F8i43m6njwhK0DiecTiQpJL2p3L6llfFjUtP_1ezlQhBWrg1yB6qREfV6xRFwatrJmcMw0w-s7B3r4mEhJl0/s1200/Sweet+Potato.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="800" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjldba1UIn_j__KLpXnIxdJ6E-JtGeqEIhKxL01KQKY_d9XQFjYRugXLN69F8i43m6njwhK0DiecTiQpJL2p3L6llfFjUtP_1ezlQhBWrg1yB6qREfV6xRFwatrJmcMw0w-s7B3r4mEhJl0/w426-h640/Sweet+Potato.png" width="426" /></a></div><br /> <p></p>rupeathttp://www.blogger.com/profile/17993364075566653456noreply@blogger.com3tag:blogger.com,1999:blog-4981633177394197332.post-80605296880560899622020-10-12T10:00:00.003+01:002021-02-11T13:34:49.949+00:00Hooked On Books Virtual Book Club <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqjMYF3VAdRDVGIfkkpcJ5ns0BqLBHLSlnQyuXUgBD8zGBbTyEsB53ON-1yDT_Vaciy8vM20-fZ9QSgh7fbKyXobI2dSvTsvunF1L6QTkRhhIFj7yj0YlIF1vIEWQ59cOEtGNkL8FZj6Kf/s1402/Screenshot+2020-10-12+at+09.37.32.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1402" data-original-width="788" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqjMYF3VAdRDVGIfkkpcJ5ns0BqLBHLSlnQyuXUgBD8zGBbTyEsB53ON-1yDT_Vaciy8vM20-fZ9QSgh7fbKyXobI2dSvTsvunF1L6QTkRhhIFj7yj0YlIF1vIEWQ59cOEtGNkL8FZj6Kf/s320/Screenshot+2020-10-12+at+09.37.32.png" /></a><br /><br />Welcome to our first ever Virtual South Asian Authors Booked Club Hooked on Books<br /><br />This year we will continue to host monthly catch ups: <br /><br />Next Meeting: 23rd February 2021 - Sign up below to receive more details on this. <br /><br />Febuary Book of Month: The Henna Artist by Alka Joshi<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDqc9h-nify5wxP55wt4ubpgnn1OK9GL2t3YocgE2WS9Ve09vmPiHIDe66dQZEQP6YfLWP3bSwOOvZ74c3pkOnyqNySysRZjl5rIRb38PddQoToXOlJswlqGcW6mjpYzB34mmfPrEopTlN/s276/Henna.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="276" data-original-width="193" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDqc9h-nify5wxP55wt4ubpgnn1OK9GL2t3YocgE2WS9Ve09vmPiHIDe66dQZEQP6YfLWP3bSwOOvZ74c3pkOnyqNySysRZjl5rIRb38PddQoToXOlJswlqGcW6mjpYzB34mmfPrEopTlN/s0/Henna.jpg" /></a><br /><br />If you would like more details please click the link below to sign up: <br /><br /><a href="http://eepurl.com/hfQ7q9">Hooked on Books Sign Up </a><div class="separator" style="clear: both; text-align: center;"><a href="http://eepurl.com/hfQ7q9"></a><br /></div><br /><br /><br /></div><br /><br /><p></p><br /><br />rupeathttp://www.blogger.com/profile/17993364075566653456noreply@blogger.com0tag:blogger.com,1999:blog-4981633177394197332.post-49262054443778752412020-08-14T10:17:00.004+01:002020-11-07T08:32:48.151+00:00Gajarela Cake <div class="separator"><br /></div><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgig_a44TUj1aBWNEA0QWnkBDYfNAujeanp2CuXUO9LPbk_EoDYTlo_PgfHnKWi3d_cjzaVcJxp5lXLr46XegfDvP87hjanfjac2v-RzErTuyvr90KXAKH7bhoXEVK1zofjXkIKqF94oR4_/s2048/2E1B46E4-7472-46EF-988C-96A4B997603B.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgig_a44TUj1aBWNEA0QWnkBDYfNAujeanp2CuXUO9LPbk_EoDYTlo_PgfHnKWi3d_cjzaVcJxp5lXLr46XegfDvP87hjanfjac2v-RzErTuyvr90KXAKH7bhoXEVK1zofjXkIKqF94oR4_/w328-h328/2E1B46E4-7472-46EF-988C-96A4B997603B.jpeg" width="328" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><h1 style="text-align: left;"> Gajar Ka Halwa Cake - Indian Spiced Carrot Cake </h1><br />Afternoon Tea Week 2020<br /><br />This lightly spiced carrot cake is based on the key ingredients in Gajar Ka Halwa or Gajarela, a traditional Indian sweet normally made with lots of carrots, sugar and reduced milk. Afternoon tea is the perfect excuse to eat a slice of this cake, along with a cup of Masala Chai. <br /><br />Gajarela is often served warm with a side of ice cream, the white chocolate drizzle on top of this provides the perfect balance to recreate the vanilla ice cream flavour profile. <br /><br />The taste I was trying to recreate with this cake was that flavour of eating Gajar Ka Halwa with Ice Cream during a hot wedding reception in the middle of August, whilst also taking a bite of the wedding cake with a sip of tea and waiting for your favourite song to come on for one last dance...... its been so long since I last went to a wedding. <br /><br />So rather than waiting for a wedding to attend, why not create your own celebration and enjoy this treat for a special Afternoon Tea. <br /><br /><h2 style="text-align: left;">Ingredients:</h2><br /><h3 style="text-align: left;">Cake</h3>2 Eggs<br />150g Light Brown Sugar<br />150ml Vegetable Oil <br />1 tsp Vanilla Extract <br />150g Self - Raising Flour<br />1 tsp Baking Powder<br />Pinch of Salt<br />1 tsp Ground Cardamom <br />50g Ground Almonds<br />30g Flaked Almonds<br />130g Grated Carrots<br /><br /><h3 style="text-align: left;">Topping </h3>40g White Chocolate Melted <br />20g Pistachios finely sliced<br />20g Flaked Almonds finely sliced<br /><br /><br /><h2 style="text-align: left;">Method</h2><br />1.Preheat oven to 160Fan/Gas Mark 3 and grease and line a square 20x20cm tin.<br /><br />2.In a large bowl whisk together the eggs, sugar, oil and vanilla. <br /><br />3. Another bowl sift flour, baking powder, cardamom and salt together before combining with the wet mixture. <br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWyMvYwOfTM6sdkGQEu9FOhEEJKINmKVACYGHaNv64uxsJGHWFrj6K20KmA2pu63PxpgcRizoI4DtYFsSD_XUGNxqPSwMf_BhitU0dVUea5rC6MtbR7uM4AbEH1ssYYzjShVOgDrtR-lx-/s2048/F3B01F8F-5D48-4634-A5EE-AF04AC9037D0.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWyMvYwOfTM6sdkGQEu9FOhEEJKINmKVACYGHaNv64uxsJGHWFrj6K20KmA2pu63PxpgcRizoI4DtYFsSD_XUGNxqPSwMf_BhitU0dVUea5rC6MtbR7uM4AbEH1ssYYzjShVOgDrtR-lx-/w307-h410/F3B01F8F-5D48-4634-A5EE-AF04AC9037D0.jpeg" width="307" /></a><br /><br /></div>4. Add in carrots, ground almonds and flaked almonds. Mix for a few minutes until all combined. <br /><br />5.Pour into pan, level off and bake for around 25 minutes until a skewer comes out clean. <br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVz18GioHdpKWVK5jj_iGxohNbBBUqG2qT0ZUmS-pg2nNq_zMi5IUNqhrWcbol0DfWiAjWbnFnSRmFEvQmdO8ysbX2GJb7yA-hIuHVNcGtbtJh9kl14p5jqvxoDQxbiIOuO3JWtAcKKhSJ/s2048/857CC866-29F1-499E-9C3F-F81D2A6CA0CD.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVz18GioHdpKWVK5jj_iGxohNbBBUqG2qT0ZUmS-pg2nNq_zMi5IUNqhrWcbol0DfWiAjWbnFnSRmFEvQmdO8ysbX2GJb7yA-hIuHVNcGtbtJh9kl14p5jqvxoDQxbiIOuO3JWtAcKKhSJ/w307-h410/857CC866-29F1-499E-9C3F-F81D2A6CA0CD.jpeg" width="307" /></a><br /><br /><div style="text-align: left;">6. Allow cake to cool completely on a wire rack. </div></div><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjF0-U8yg7rb6NofZpZ0NKXkfy8lMTHcNstPJsiZ2KPNP_ToWUZo90ugKlQSZCGPsAGzPTekdtCvXvEz-qeptq5Xv4tmaQ5Ac9eo8w4JFrZHaJ9dJB5Kvo47iAC5h_u3K2A2_En2EJCyZI/s2048/A811290B-DDBE-47A0-8755-108C61B249FD.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjF0-U8yg7rb6NofZpZ0NKXkfy8lMTHcNstPJsiZ2KPNP_ToWUZo90ugKlQSZCGPsAGzPTekdtCvXvEz-qeptq5Xv4tmaQ5Ac9eo8w4JFrZHaJ9dJB5Kvo47iAC5h_u3K2A2_En2EJCyZI/w307-h410/A811290B-DDBE-47A0-8755-108C61B249FD.jpeg" width="307" /></a><br /><br /><div style="text-align: left;">7. Drizzle with melted white chocolate and top with the finely slices nuts before cutting into squares to enjoy. <br /><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8PtW8tLkqZKKk5YFqQ439KfJtyLcUvBunl6qjeXBJCeXukbJWs9ry1w1fO1F54YEaYnZPWsDV-A3kOIDC6GAzPuj2Fsyl3_YzmAI9mzGM2c9q88iensilp_jECHJo3iiKnYAaMm7dRfEr/s2048/076281A1-43E7-4BAC-A4F5-5EEE20AF4D2C.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8PtW8tLkqZKKk5YFqQ439KfJtyLcUvBunl6qjeXBJCeXukbJWs9ry1w1fO1F54YEaYnZPWsDV-A3kOIDC6GAzPuj2Fsyl3_YzmAI9mzGM2c9q88iensilp_jECHJo3iiKnYAaMm7dRfEr/w307-h410/076281A1-43E7-4BAC-A4F5-5EEE20AF4D2C.jpeg" width="307" /></a></div><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4KqNqTWBMKjzLJ2G4vcUW_M7GS3QNJ3LzivaGOiLF9Pci3ikdPWpCP2KdtqIs_OQRxXE_t_XyQ1n1oCz5E7Lpj44czWYqWv6H-_4ExXci6AUeGaU2gwrxpoKTbLyZMEjIzipdIIHWRYIr/s2048/79BC15A5-1787-428D-ABEE-8EADF74B0856.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4KqNqTWBMKjzLJ2G4vcUW_M7GS3QNJ3LzivaGOiLF9Pci3ikdPWpCP2KdtqIs_OQRxXE_t_XyQ1n1oCz5E7Lpj44czWYqWv6H-_4ExXci6AUeGaU2gwrxpoKTbLyZMEjIzipdIIHWRYIr/w328-h328/79BC15A5-1787-428D-ABEE-8EADF74B0856.jpeg" width="328" /></a></div><p></p>rupeathttp://www.blogger.com/profile/17993364075566653456noreply@blogger.com0tag:blogger.com,1999:blog-4981633177394197332.post-7398099690531507202020-08-13T15:41:00.006+01:002020-08-13T15:41:45.135+01:00Pineapple Crumble <div class="separator" style="clear: both; text-align: center;"><br /><h1 style="text-align: left;">Pineapple, apple and Black Pepper Crumble</h1><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiODqU0_PtqJSLM8_88NUP3XG8Pq9jysc6SpWySuuGvLnOZEbbql48yNjAyH1tMlRPAtXV7HXzkh7rBMOgYrN6xS7jGKE4cQWhyJReITdcezw7KGjBqy5hUGG3k09m19PiaCkakWHwYD7AX/s2048/FB3A739C-48E7-445D-ACAF-85B592565C45.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiODqU0_PtqJSLM8_88NUP3XG8Pq9jysc6SpWySuuGvLnOZEbbql48yNjAyH1tMlRPAtXV7HXzkh7rBMOgYrN6xS7jGKE4cQWhyJReITdcezw7KGjBqy5hUGG3k09m19PiaCkakWHwYD7AX/w328-h328/FB3A739C-48E7-445D-ACAF-85B592565C45.jpeg" width="328" /></a><br /><br /><br /></div>The inspiration for this comes from Dishoom's famous pineapple crumble desert, which has always been one of my favourites when visiting, its definitely been o<span style="font-size: 17px;">ne of the restaurants I missed most in lockdown, even though we don’t go all the time, maybe knowing that I couldn’t go made me want to go more. It’s still one of my all time favourite Indian restaurants, for not only the amazing food but also the memories of Mumbai it brings back.</span><div><p class="p1" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px;"><br /></p><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgavY89dYu6pW9kZgYL8z0VwQ_VCyk0qdgl05hxO6kD7GZyiMInhujbNT0_KmIhE40Du8PZXi5nuEiax0hTnVs8yLBHV5a8vLR60gXLs9nGdlsA9LafEg32p0MDuISrjQLm8Jw8DP0A-Iyz/s2048/755020A8-D0E0-4E4B-A2A4-92AA30779284.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgavY89dYu6pW9kZgYL8z0VwQ_VCyk0qdgl05hxO6kD7GZyiMInhujbNT0_KmIhE40Du8PZXi5nuEiax0hTnVs8yLBHV5a8vLR60gXLs9nGdlsA9LafEg32p0MDuISrjQLm8Jw8DP0A-Iyz/w262-h262/755020A8-D0E0-4E4B-A2A4-92AA30779284.jpeg" width="262" /></a></div><p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">My favourite desert is always the pineapple crumble, more so to be honest during those dark cold London winters (who remembers what winter feels like?), so when I purchased the cookbook, after the chilli cheese toast this was the second thing I tried to recreate.<br /><br />I added a few of my own twists to it, firstly by using a ready made golden crumble mix for this to speed up the cooking time and</span> also adding one of my favourite desert spices - cardamom, sometimes I wonder if I chose the wrong blog name as I seem to find any excuse to add cardamom to anything sweet.</p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCvh1QGn5eII_45UZ2Jgqz2suXnzkopyPyKtrSlFYv0kN_NuwlNCPhOIcDNgJvi5nfyn-pBIHIvVoRp0H94v1z4MsCdwLLW9qnp5WofKnQcWxqjRKNGn28aaVfcTwuTlrV2vkN8B-NQUhM/s2048/00847FFF-8FA0-4710-A080-3A86497BB1BE.jpeg" style="font-size: medium; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCvh1QGn5eII_45UZ2Jgqz2suXnzkopyPyKtrSlFYv0kN_NuwlNCPhOIcDNgJvi5nfyn-pBIHIvVoRp0H94v1z4MsCdwLLW9qnp5WofKnQcWxqjRKNGn28aaVfcTwuTlrV2vkN8B-NQUhM/w262-h262/00847FFF-8FA0-4710-A080-3A86497BB1BE.jpeg" width="262" /></a></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">Makes 6 Ramekins </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1"><br /></span></p><h3 style="font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span class="s1">Ingredients</span></h3><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span class="s1"></span><br /></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">200g Chopped Pineapple</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">70g Chopped Apples</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">100ml Water</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">2tbsp Caster Sugar</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">1/4 tsp crushed Black Pepper</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">1/4 tsp crushed Cardamom </span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">1 1/2 cups of Crumble Topping</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">1/4 cup Flaked Almonds</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1">2 tbsp light brown Sugar</span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span class="s1"></span><br /></p><h2 style="font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span class="s1">Method:<br /><br /></span></h2><p class="p1" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1"><span style="font-size: 17px;">1.In a saucepan add in chopped pineapple, apple and begin to heat on a low heat.</span><br /><br /></span></p><div style="text-align: center;"><span class="s1"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9gFCcuOiVialsm3dK9oaetgfx058j0-I2corqhQsvFH_1X2vwWr6B1R3ijsf9VZ2s1USNGp_joKAzAHrhDaNrEns9XeBsybnnje00AMmgI_jnFBJwMm6M_6b3jN3Z0ClG_tZE6tgVg9dr/s2048/D02160DB-DE8C-4D1E-A6D3-42651B02A4FD.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9gFCcuOiVialsm3dK9oaetgfx058j0-I2corqhQsvFH_1X2vwWr6B1R3ijsf9VZ2s1USNGp_joKAzAHrhDaNrEns9XeBsybnnje00AMmgI_jnFBJwMm6M_6b3jN3Z0ClG_tZE6tgVg9dr/w246-h328/D02160DB-DE8C-4D1E-A6D3-42651B02A4FD.jpeg" width="246" /></a></span></div><span class="s1"><br /><span style="font-size: 17px;">2.Add in water, caster sugar and spices, cook on a low flame for 15 minutes until it begins to soften and all water has dried up.</span><br /><br /></span><p></p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc-SY5tf7nkRT9TI8UHUgkT2sOaSTG_iuGOsxKXx8QldFrnk3SdikYZlHyGy-1cfoz2J4uG65JMI_F5ps4S_XtQCQ6KYgVHDWx9eg04xY7BvYPLpedzQQ0hMR9RxUKz8EKcFw9bey_K6BD/s2048/F1EFD050-D6FD-46CB-B249-A9A9E688C2E4.jpeg" style="font-size: medium; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc-SY5tf7nkRT9TI8UHUgkT2sOaSTG_iuGOsxKXx8QldFrnk3SdikYZlHyGy-1cfoz2J4uG65JMI_F5ps4S_XtQCQ6KYgVHDWx9eg04xY7BvYPLpedzQQ0hMR9RxUKz8EKcFw9bey_K6BD/w246-h328/F1EFD050-D6FD-46CB-B249-A9A9E688C2E4.jpeg" width="246" /></a><br />3.Preheat oven to 160fan/330F/Gas Mark 3.<p></p><p class="p1" style="-webkit-text-size-adjust: auto; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-size: 17px;">4.Place pineapple mixture into ramekins.</span></p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqOQvIzHb40aZ8UOVirJNkAyOcln23Sp4oBzJboSVV9Tee40kePPW8qTDZ_nxGY2YkwquwDd6j6LsF-Y50myuvz4GZONyM2DdBbG5y3Xp0piON96eGo2iR4-nWpjuQRipY-pCmRj-2hN_y/s2048/4F5A1548-0DFC-496A-8097-598050CD4976.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqOQvIzHb40aZ8UOVirJNkAyOcln23Sp4oBzJboSVV9Tee40kePPW8qTDZ_nxGY2YkwquwDd6j6LsF-Y50myuvz4GZONyM2DdBbG5y3Xp0piON96eGo2iR4-nWpjuQRipY-pCmRj-2hN_y/w246-h328/4F5A1548-0DFC-496A-8097-598050CD4976.jpeg" width="246" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: left;"><span><span style="font-size: 17px;">5.Top with crumble mixture. </span><br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcyXIUcmSNYurwsc9ejxwB_bB2QUxgqkqhhKeIAKuA5TRfMB2yn3GmNmVZpr0z0Xad3mi_UsNsf1T2ZHTMKaQx-3HO-BFR9v-2CZksyvfB3aqBRGTRbK5J_i7r9FCxD7VLdMWHqstJBL26/s2048/F02377BC-32E5-4798-A6C4-597271E629E2.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcyXIUcmSNYurwsc9ejxwB_bB2QUxgqkqhhKeIAKuA5TRfMB2yn3GmNmVZpr0z0Xad3mi_UsNsf1T2ZHTMKaQx-3HO-BFR9v-2CZksyvfB3aqBRGTRbK5J_i7r9FCxD7VLdMWHqstJBL26/w246-h328/F02377BC-32E5-4798-A6C4-597271E629E2.jpeg" width="246" /></a></div><br /></span><div style="text-align: left;"><span style="font-size: 17px;">6.Top crumble mixture with flaked almonds and brown sugar.</span><br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLXL5Rfbpn7aXFx4-WqpJxu6EZ7acPq8XifDOCLkjWoldtvCYVXGXId9r-0nyJoiLpo3iTMKi5GhbSEbB0pTzymrl1jeDymzyanPoTsyoI6ND1yc7m6hi0f8-uwN7XyQUbl8_k0aIQelYZ/s2048/77A4E85C-4C4B-4F5C-8596-972C0B689702.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLXL5Rfbpn7aXFx4-WqpJxu6EZ7acPq8XifDOCLkjWoldtvCYVXGXId9r-0nyJoiLpo3iTMKi5GhbSEbB0pTzymrl1jeDymzyanPoTsyoI6ND1yc7m6hi0f8-uwN7XyQUbl8_k0aIQelYZ/w246-h328/77A4E85C-4C4B-4F5C-8596-972C0B689702.jpeg" width="246" /></a></div><br /><span style="font-size: 17px;">7.Cook until golden brown, around 25-30 minutes. </span></div></div><p></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; text-align: center;"><span class="s1"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8_dxaGix6V6xOurIKsZrxk9CACoGHU7z2DGMd5iNZJCKom3IV1AFlYWPWLBrLwBl1UIxvIGFA-IRRjjoiA27O0Q_u2CYGU085e8wEyV_ZdDkBgXwH0soaIUaYbqKo-qxP7Xv7yVZ3Foju/s2048/211DA148-07CA-4366-9E47-93D458FBE13E.jpeg" style="font-size: medium; margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8_dxaGix6V6xOurIKsZrxk9CACoGHU7z2DGMd5iNZJCKom3IV1AFlYWPWLBrLwBl1UIxvIGFA-IRRjjoiA27O0Q_u2CYGU085e8wEyV_ZdDkBgXwH0soaIUaYbqKo-qxP7Xv7yVZ3Foju/w262-h262/211DA148-07CA-4366-9E47-93D458FBE13E.jpeg" width="262" /></a></span></p></div>rupeathttp://www.blogger.com/profile/17993364075566653456noreply@blogger.com0tag:blogger.com,1999:blog-4981633177394197332.post-52152771220664041852020-08-12T09:15:00.003+01:002020-08-12T09:15:27.360+01:00Banana Madeleines<h2 style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNUFG05Z5aoVjW7_ZxzXlyB4ofnSvj4iu0RuGqT9R_zq7kQx-5KVpXR8iNdpnKEkx28o2PKwL3NrcImUrkvEFyDJvRpXrKo4uxRb1kfKaEcyU9qJ-X8kR81gPZcLRxspjVL0uhDSRqZZmw/s2048/F22AC2F0-B767-473F-BDDE-DA2D019A48CC.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNUFG05Z5aoVjW7_ZxzXlyB4ofnSvj4iu0RuGqT9R_zq7kQx-5KVpXR8iNdpnKEkx28o2PKwL3NrcImUrkvEFyDJvRpXrKo4uxRb1kfKaEcyU9qJ-X8kR81gPZcLRxspjVL0uhDSRqZZmw/s640/F22AC2F0-B767-473F-BDDE-DA2D019A48CC.jpeg" /></a><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Banana Madeleine</h2><br />Those early lockdown days now seem like another time, with more and more opening up and life returning to some new kind of 'normal', but you know what does still stay the same?<br />Bananas, they still ripen way to quickly and need using up, I can completely understand why you may never want to bake a Banana cake or loaf again, which is when these little babies make a wonderful alternative. <br /><br /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxzDklHttip5d242ALUdTAUKY68GxurAhDPqMlbaZh4fTSg2Ug9Nuc_ePvdCuOzz9x-wlFOY5r4FGlhCkdiawky5jmI47cqoo7AEmgkjwfCa8a-jNK_C8m0GYWRMJojyZilceP1p0Aq5Z3/s2048/582819DC-9455-4FB4-BF18-B7017878D60F.jpeg" style="font-size: 24px; font-weight: 700; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxzDklHttip5d242ALUdTAUKY68GxurAhDPqMlbaZh4fTSg2Ug9Nuc_ePvdCuOzz9x-wlFOY5r4FGlhCkdiawky5jmI47cqoo7AEmgkjwfCa8a-jNK_C8m0GYWRMJojyZilceP1p0Aq5Z3/s640/582819DC-9455-4FB4-BF18-B7017878D60F.jpeg" /></a><br /><br />You do need a Madeleine Pan for them, that though is the only the extra equipment required to get rid of those two overripe bananas sitting in your fruit bowl. Another must to, is prepping the tray using melted butter and sprinkle of flour, on all my other cakes I get away with using a spray oil, but not on these babies, they need to go back to the classics to work. <br /> <br /><br />I finished mine with a drizzle of chocolate as a final touch but feel free to eat them without, they taste just as good. <br /><br /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8qT8QIoCl5sLX0uv2DQRsuq35v4nJ4Ow86jZtLthhRbR1Y_XFQj8OecZGRqhKYMGw8q-jzP6_oM2itpUZ-WgGiR60JM1Sx_142B7-bhyphenhyphenFofkNojOzYplg6zPiZ_uGuEncKw31AuIgPZAW/s2048/68AB414B-E76D-4A0C-BD19-2080C76163CC.jpeg" style="font-size: 24px; font-weight: 700; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8qT8QIoCl5sLX0uv2DQRsuq35v4nJ4Ow86jZtLthhRbR1Y_XFQj8OecZGRqhKYMGw8q-jzP6_oM2itpUZ-WgGiR60JM1Sx_142B7-bhyphenhyphenFofkNojOzYplg6zPiZ_uGuEncKw31AuIgPZAW/s640/68AB414B-E76D-4A0C-BD19-2080C76163CC.jpeg" /></a><br /><h3 style="text-align: left;">Ingredients</h3>120g Stork<br />200g Caster Sugar<br />1 Egg<br />2 ripe Bananas<br />240g Plain Flour<br />1 tsp Baking Powder<br />1 tsp Vanilla<br />1/2 tsp Cinnamon<br />Pinch of Salt<br /><br />2 tsp unsalted Butter melted<br />1 tbsp Plain Flour<br />40g of melted Chocolate (Milk/Dark)<br /><br /><br /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMAzixnC0a2Ydf0PWJlK_F9odeFBuys1Sq6BnPCQCGyuvHggj6Evmbk55lM1bCuQMGpmCyvFynsMKA7mWdCvv20QuuHokeQG-zQxN6psEHsDobFsPR_IB_AsMG_3bR_mPn3BBCHgH6rpNK/s2048/7F6424C8-4A47-429E-9913-B3DF21889748.jpeg" style="font-size: 24px; font-weight: 700; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMAzixnC0a2Ydf0PWJlK_F9odeFBuys1Sq6BnPCQCGyuvHggj6Evmbk55lM1bCuQMGpmCyvFynsMKA7mWdCvv20QuuHokeQG-zQxN6psEHsDobFsPR_IB_AsMG_3bR_mPn3BBCHgH6rpNK/s640/7F6424C8-4A47-429E-9913-B3DF21889748.jpeg" /></a><br /><h3 style="text-align: left;">Method:</h3>1. In a stand mixer mix together stork and caster sugar for 5-7 minutes<br />2. Whilst it is mixing, whisk the egg and mash the bananas.<br />3. Sift the flour, baking powder, cinnamon and salt together.<br />4. Into the stand mixer add the egg, bananas, vanilla and combine.<br />5.Add in the dry ingredients and place mixture into the fridge for 30 minutes to 1 hour.<br />6. Pre heat oven to 170 Fan and using the melted butter brush this into a madeleine tray.<br />7. Sprinkle tray with flour, removing the excess by shaking it off.<br />8. Removed mixture and place a heaped tbsp into each cavity.<br />9. Bake for 12 minutes until golden brown.<br />10. Allow to cool before drizzling with melted chocolate.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht9bt08rfBiTQN_4_Ex2pzeV5XbKaWidZAjPwCBPECCjCJHAFavnfpKbf8QcNqNkLNbwmqQJF10n32xCEPiEnpP6kT1yRAXyAKhNIOWbK_ZVLSp7bsx2UUCFnK4ac-ttfbL3EeMiEn9T1n/s2048/FEF0D957-0816-45E8-9BE0-CF826C8CC2DC.jpeg" style="font-size: 24px; font-weight: 700; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht9bt08rfBiTQN_4_Ex2pzeV5XbKaWidZAjPwCBPECCjCJHAFavnfpKbf8QcNqNkLNbwmqQJF10n32xCEPiEnpP6kT1yRAXyAKhNIOWbK_ZVLSp7bsx2UUCFnK4ac-ttfbL3EeMiEn9T1n/s640/FEF0D957-0816-45E8-9BE0-CF826C8CC2DC.jpeg" /></a>rupeathttp://www.blogger.com/profile/17993364075566653456noreply@blogger.com0tag:blogger.com,1999:blog-4981633177394197332.post-52833895379692299612020-07-21T08:00:00.001+01:002020-11-07T08:33:27.666+00:00Apple Crumble and Custard Barfi - Rakhri 2020 <h2>
Apple Crumble and Custard Barfi</h2>
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I have saved my favourite until the end, I love the flavours of apple crumble and custard and could not wait to turn this into a barfi. The result was way better than expected, the crumble mixture actually reminded me a bit of the texture of pajiri ( an after birth snack used to aid milk consumption).<br />
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I am so glad when these crazy ideas actually work, as we all know they can always go either way.<br />
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This recipe has a lot more ingredients in than my other two but I really do think its worth the extra effort. I used a ready made crumble mixture for this, which I think worked really well and saved me some time, but feel free to make it from scratch using butter and flour.<br />
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<h3>
Ingredients</h3>
<h4>
<br />Crumble</h4>
<br />
4 tbsp Pre made Crumble Mix<br />
2 tsp Ground Almonds<br />
2 tsp Ground Pistachios<br />
1 tsp Ground Cardamon<br />
1 tsp Ground Cinnamon<br />
2 tsp Sliced Almonds<br />
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<h4>
Barfi</h4>
<br />
4 Apples finely grated<br />
80g Desiccated Coconut<br />
100g Custard Powder<br />
60g Unsalted Butter<br />
1 tsp Ground Cardamon<br />
1 tsp Ground Cinnamon<br />
Pinch of Salt<br />
397g Condensed Milk<br />
150g Icing Sugar<br />
80g Rich Tea Biscuits<br />
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<br />
<h3>
Method</h3>
1. Line a 8"x8" tray with cling film and a baking tray with baking paper.<br />
2. Preheat oven to 160Fan/Gas Mark 3.<br />
3. Mix together crumble ingredients and bake of a flat baking tray for around 20 minutes until golden brown.<br />
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4. Whilst the crumble is cooling down, grate the apples finely.<br />
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5. In a pan heat together the apples, coconut, custard powder, butter, cardamom, cinnamon, salt, icing sugar and milk.<br />
6. Cook this on a low heat, in the meantime crush the biscuits until fine in a large bowl.<br />
7. Once the mixture has started to thicken and comes away from the sides of the pan add it to the biscuits and place in the prelined tray.<br />
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8. Allow it to cool down for 10 minutes before topping with the crumble mixture, press the crumble into the top to ensure it sticks.<br />
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9. Place in the fridge to set for 4 hours before slicing into squares.<br />
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For other Barfi Inspiration check out:<br />
<br />
<a href="http://www.rupeat.co.uk/2020/07/biscoff-barfi-rakhri-2020.html">Biscoff Barfi</a><br />
<a href="http://www.rupeat.co.uk/2020/07/jammie-dodger-barfi-rakhri-2020.html">Jammie Dodger Barfi</a><br />
<a href="http://www.rupeat.co.uk/2017/08/chocolate-crunchie-bar-barfi-indian.html">Crunchie Bar Barfi</a><br />
<a href="http://www.rupeat.co.uk/2017/08/maltesers-barfi-indian-fudge-rakhi.html">Maltesers Barfi</a><br />
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<br />rupeathttp://www.blogger.com/profile/17993364075566653456noreply@blogger.com7tag:blogger.com,1999:blog-4981633177394197332.post-11065695226478634052020-07-20T13:53:00.005+01:002020-11-07T08:34:08.503+00:00Jammie Dodger Barfi - Rakhri 2020 <br />
<h2>
Jammie Dodger Barfi </h2>
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The second barfi for this year, is actually based on one of my sons favourite biscuits, the classic jammie dodger, he loves the little mini packets of these, and I love stealing one to dip into my tea.<br />
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My favourite part of this barfi is the little specks of jam marbled through it, along with the white chocolate it goes perfect with cup of chai.<br />
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Ingredients:<br />
<br />
Barfi<br />
280g Jammie Dodgers<br />
100g White Chocolate<br />
397g Condensed Milk<br />
50g Unsalted Butter<br />
30g Icing Sugar<br />
2 tbsp Custard Powder<br />
2 tbsp Strawberry Jam<br />
<br />
Topping<br />
200g White Chocolate<br />
8 packets of mini jammie dodgers<br />
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Method:<br />
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1. Line a 8"x8" tin with cling film or baking paper.<br />
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2. Chop up the jammie dodgers with a sharp knife.<br />
3. Melt the white chocolate.<br />
4. In a pan combine the melted chocolate, condensed milk, butter, icing sugar and custard powder.<br />
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5. Cook until thick and it comes away from the sides of the pan, around 5-7 minutes on a low heat to not burn the chocolate.<br />
6. Place into the lined pan.<br />
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7. Using a teaspoon swirl in little dollops of jam across the whole tray and allow to set for 1-2 hours in the fridge.<br />
8. Melt remaining white chocolate and top the barfi, finish with mini jammie dodgers, allow to set completely for another 3-4 hours.<br />
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For other Barfi Inspiration check out:<br />
<br />
<a href="http://www.rupeat.co.uk/2020/07/biscoff-barfi-rakhri-2020.html">Biscoff Barfi</a><br />
<a href="http://www.rupeat.co.uk/2017/08/chocolate-crunchie-bar-barfi-indian.html">Crunchie Bar Barfi</a><br />
<a href="http://www.rupeat.co.uk/2017/08/maltesers-barfi-indian-fudge-rakhi.html">Maltesers Barfi</a></div>
rupeathttp://www.blogger.com/profile/17993364075566653456noreply@blogger.com3tag:blogger.com,1999:blog-4981633177394197332.post-13304677186279283372020-07-19T09:35:00.002+01:002020-11-07T08:34:18.641+00:00Biscoff Barfi - Rakhri 2020 <h2>
Biscoff Barfi</h2>
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After a recent vote on sweet treats to make, barfi came out top, one of my most popular recipes without a doubt is my <a href="http://www.rupeat.co.uk/2017/08/chocolate-crunchie-bar-barfi-indian.html#:~:text=Chocolate%20Crunchie%20Bar%20Barfi%20%2D%20Indian%20Fudge%20%2D%20Rakhi%20Sweets,-August%2016%2C%202017&text=Barfi%20is%20a%20traditional%20Indian,powder%2C%20condensed%20milk%20and%20sugar.">Chocolate Crunchie Barfi</a>, which I know a lot of love remaking for special occasions including Rakhi.<br />
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Rakhi is a festival often celebrated in summer which marks the relationship between siblings, traditionally a sister will tie a string onto her brother and offer him something sweet to eat with it, in return she will receive a present or money. The significance behind it being he promises to look after her for the year to come.<br />
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We celebrate this every year and so do the kids, which is lovely to see, they both exchange rakhis but much prefer chocolates to barfi. Stay tuned for some kid friendly rakhi treats next week.<br />
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This recipe for Biscoff Barfi is not very traditional, or prepared in a traditional way but its simple to make and the taste is amazing!! Even if your not a fan of biscoff as a biscuit or spread, in this form along with the touch of cardamon the caramel flavours really work in a barfi.<br />
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I love coming up new twists to traditional flavours and really enjoyed creating these three unique ones for Rakhi 2020.<br />
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<h3>
Ingredients</h3>
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Barfi<br />
300g Biscoff Biscuits<br />
300g Biscoff Spread - Smooth<br />
397g Condensed Milk<br />
50g Unsalted Butter<br />
50g Icing Sugat<br />
Pinch of Salt<br />
1 tsp ground cardamon<br />
Topping<br />
300g Milk Chocolate<br />
2 tbsp Biscoff Spread<br />
5/6 Biscoff Biscuits<br />
<h3>
<br />Method</h3>
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1. Line an 8"x8" square tin with cling film or baking parchment<br />
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2. Crush the biscoff biscuits, leaving a few tablespoons aside for the topping.<br />
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3. In a pan heat together the condensed milk, biscoff spread, butter, icing sugar, cardamon and salt.<br />
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4. Cook over a low heat for around 5-7 minutes until it has thickened and comes away from the sides of the pan.<br />
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5. Combine with crushed biscuits and place in the tin, smoothing down the top, refrigerate for one hour.<br />
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6. Melt the milk chocolate and stir in the biscoff spread, pour over the top of the barfi and sprinkle over the crushed biscoff biscuits.<br />
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7. Set in fridge for 3 - 4 hours at least before cutting into squares and serving.<br />
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For other Barfi recipes check out:<br /><br /><a href="http://www.rupeat.co.uk/2020/07/jammie-dodger-barfi-rakhri-2020.html">Jammie Dodger Barfi</a><br /><a href="http://www.rupeat.co.uk/2017/08/chocolate-crunchie-bar-barfi-indian.html">Crunchie Bar Barfi</a><br /><a href="http://www.rupeat.co.uk/2017/08/maltesers-barfi-indian-fudge-rakhi.html">Maltesers Barfi</a></div>
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rupeathttp://www.blogger.com/profile/17993364075566653456noreply@blogger.com4tag:blogger.com,1999:blog-4981633177394197332.post-69784754881250040512020-07-07T16:30:00.001+01:002020-07-07T16:30:01.184+01:00Nutella Cheesecake - National Chocolate Day <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFP59oAacHOKR2Ms1NkgbbXJYVfYRwwjTGc6b1no7orb6p_1-SfLEfU6ry-YWhgRjpY-TGqh9ybkcpMMc84fL5lXRXC0zaiXVlE6aVfXBLZ_hQKCYvR8cZGg0kZXpIoicjCp5UY-bSyivp/s1600/92415D57-BBF4-41F5-BE01-FFD513716669.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFP59oAacHOKR2Ms1NkgbbXJYVfYRwwjTGc6b1no7orb6p_1-SfLEfU6ry-YWhgRjpY-TGqh9ybkcpMMc84fL5lXRXC0zaiXVlE6aVfXBLZ_hQKCYvR8cZGg0kZXpIoicjCp5UY-bSyivp/s320/92415D57-BBF4-41F5-BE01-FFD513716669.jpeg" width="320" /></a></div>
<h2>
Nutella Cheesecake</h2>
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I could not let this day pass without some sort of celebration recipe, and these mini cheesecakes are just perfect for any celebration occasion, or just a random Tuesday evening.<br />
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A really simple cheesecake recipe, that makes use of the million and eight GU pots you may collect along the way in life, using store cupboard basics, along with some fresh fruit and you have yourself a delicious desert.<br />
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This would also be perfect to take along to a picnic - #picnic2020collab and on that note I would also like to say a final thank you to everyone who participated in the picnic collaboration, cannot wait to work with you all again.<br />
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Makes 6 Individual Cheesecakes<br />
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<h3>
Ingredients:</h3>
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10 Digestive Biscuits crushed<br />
2 tbsp Brown Sugar<br />
40g Unsalted Butter melted<br />
200g Cream Cheese<br />
2 tbsp Nutella<br />
2 tsp Caster Sugar<br />
2 tsp Vanilla Extract<br />
300ml Whipping Cream<br />
1 tbsp Icing Sugar<br />
8 Strawberries<br />
30g Milk/Dark Chocolate Melted<br />
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<h3>
Method:</h3>
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1.In a bowl combine the crushed biscuits with the brown sugar and melted butter until it forms a crumb.<br /><br />
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2. Press down into your ramekins and place in the fridge to set.<br /><br />
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3. Whilst they are in the fridge, using a hand whisk mix together the cream cheese, Nutella, caster sugar and vanilla extract.<br />
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4. In another bowl using an electric whisk, whisk up the whipping cream with the icing sugar until it forms peaks.<br /><br />
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5. Mix the cream with the nutella cream cheese mixture and pour into the ramekins on top of the biscuit layer.<br /><br />
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6. Cool in the fridge for 1- 2 hours.<br /><br />
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7. Once chilled, pour over melted chocolate to form a smooth layer and decorate with fresh strawberries.<br />
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<br />rupeathttp://www.blogger.com/profile/17993364075566653456noreply@blogger.com0tag:blogger.com,1999:blog-4981633177394197332.post-78272188442128443892020-07-04T10:05:00.000+01:002020-07-04T10:05:03.288+01:00Courgette Cake Skewers - Picnic 2002 Collab<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqgA3-NnHX5ABHEXTFZBLQV8mFeC4X0T6xkZnI8qpvkNmfpY5wEdM47F7VKAx-hbwmex2hSDklv2EEWnJ4CIMSIuOVHuPg_GXQUMua337rHhpJ2vBFNsWo07ExJ5IeG3SJC9BT1dEcg3VY/s1600/43159AAC-40E7-4034-8091-6127570CE2FB.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqgA3-NnHX5ABHEXTFZBLQV8mFeC4X0T6xkZnI8qpvkNmfpY5wEdM47F7VKAx-hbwmex2hSDklv2EEWnJ4CIMSIuOVHuPg_GXQUMua337rHhpJ2vBFNsWo07ExJ5IeG3SJC9BT1dEcg3VY/s320/43159AAC-40E7-4034-8091-6127570CE2FB.jpeg" width="320" /></a></div>
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Courgette Cake Skewers<br />
<div style="text-align: left;">
This courgette, coconut and lime sponge cake to me just shouts all the flavours of summer, and makes you want to sing <a href="https://www.youtube.com/watch?v=5LxC3M-Yngs">put the lime in the coconut.</a> Really simple to whiz together, kind of like a summer version of a carrot cake, but the courgettes keep it really moist and light. I made this into a 8x8 inch square to make it easier to cut up, but the same recipe would also make a 8inch round or 2 5inch round cakes.<br />
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Turning this cake into skewers along with the fruit make it perfect for picnics, everyone can pick up their own individual skewer, bursting with juicy berries, sweet cake and topped with a drizzle of chocolate and nuts.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeEYu6rhO7ivNkaCjED8lINCjL7xljAsvgclsHqFBXvwrrVwpj5rmQeYjTkaJiAKgYOq06xCwh8p4SoE5AT-JNV_zHv7QbzpVOHkh52hvVq8TpHsdjeL9KaenK9C2jrbWs-U6_OqlokV7L/s1600/86F13ACF-749E-43A0-A4D2-467615DA5B74.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeEYu6rhO7ivNkaCjED8lINCjL7xljAsvgclsHqFBXvwrrVwpj5rmQeYjTkaJiAKgYOq06xCwh8p4SoE5AT-JNV_zHv7QbzpVOHkh52hvVq8TpHsdjeL9KaenK9C2jrbWs-U6_OqlokV7L/s320/86F13ACF-749E-43A0-A4D2-467615DA5B74.jpeg" width="320" /></a></div>
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My kids love eating anything of a dangerously sharp wooden stick, and these are no exception. If you are rushed for time, or have an impromptu picnic, you could easily use a store brought cake instead to build your skewers. Letting the kids help make the skewers themselves is also a fun activity, fab for fine motor skills and encouraging exploration with food.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUc_43-iV5bXhxrVLU4lktmkUQbVbAsK3SgC8g41I3hhKEx_tU8eeZR_H2CxFg-vnNi-7Wuj_M3nSyctDHizrxgPmwAv-OstIKUmXnBVtio8D25i5FotB2jMe-wd_-G_PQmBsaAnv9aj30/s1600/E177A0A2-2EE0-4AC7-B498-2E2FF954EC3A.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUc_43-iV5bXhxrVLU4lktmkUQbVbAsK3SgC8g41I3hhKEx_tU8eeZR_H2CxFg-vnNi-7Wuj_M3nSyctDHizrxgPmwAv-OstIKUmXnBVtio8D25i5FotB2jMe-wd_-G_PQmBsaAnv9aj30/s320/E177A0A2-2EE0-4AC7-B498-2E2FF954EC3A.jpeg" width="240" /></a></div>
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Ingredients<br />
<br />
Makes 10 Skewers<br />
<br />
Cake<br />
150g Courgette - finely grated<br />
120g Stork<br />
120g Caster Sugar<br />
2 Eggs<br />
Juice and Zest of 1 Lime<br />
135g Self Raising Flour<br />
1/2 tsp Baking Powder<br />
50g Desiccated Coconut<br />
<br />
Skewers<br />
10 wooden Skewers<br />
10 Strawberries<br />
20 Raspberries<br />
20g Chopped Pistachio nuts<br />
30g Milk Chocolate melted to drizzle<br />
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRMMbckJngcXwckz43JHWPy5qQW571S6BYw8jmQT25wm7EAkwJxtJaqT28hKW-0TsC06pl6TM0aAEwJdC7GFjRUjDmSx0m1s6rIOFmibL4aA5CJKc6LDDaz58H6WzikWQ5QB8OpYkWkWRu/s1600/236BA370-CBD8-4126-8A0E-CFC744B03265.jpeg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em; text-align: start;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRMMbckJngcXwckz43JHWPy5qQW571S6BYw8jmQT25wm7EAkwJxtJaqT28hKW-0TsC06pl6TM0aAEwJdC7GFjRUjDmSx0m1s6rIOFmibL4aA5CJKc6LDDaz58H6WzikWQ5QB8OpYkWkWRu/s320/236BA370-CBD8-4126-8A0E-CFC744B03265.jpeg" width="240" /></a></div>
Method:<br />
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1. Finely grate your courgette and zest your lime.<br />
2. Grease, line a 8x8 square tin and preheat oven to 160Fan/Gas Mark 3<br />
3. In a stand mixer combine the stork and caster sugar until light and pale - around 6 minutes<br />
4. Whisk eggs and add along with the lime juice.<br />
5. Add in flour, baking powder and coconut.<br />
6. Add in courgette and lime zest.<br />
7. Place in pan and bake for 30 minutes<br />
8. Allow to cool in pan for a few minutes before moving to a wire cooling rack and leaving to cool completely before slicing.<br />
9. Cut cake into 1.5 inch cubes.<br />
10. Chop strawberries in halve.<br />
11. Assemble skewers, drizzle in chocolate and nuts.<br />
12. Enjoy on your picnic.<br />
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<br />rupeathttp://www.blogger.com/profile/17993364075566653456noreply@blogger.com0tag:blogger.com,1999:blog-4981633177394197332.post-80358402373842489202020-07-03T09:00:00.000+01:002020-07-03T09:00:07.731+01:00Cherry and Almond Mini Loafs - Picnic 2020 Collab<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEcqY2aLhCG_UiR8FPbXBpcEp2W3VRIB30Bwb7Soqlo5XoqouZN8tw4f-zVVleFbFfpOKbLkK-OVKjJ6gj6nlxB5eqJ0Air3YRVywiLfZ1dS-a0UkN9jLWQLQEDnTGv9rkutYEglvrSx0o/s1600/12132A97-C997-45D2-B725-8EE91741CD7D.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEcqY2aLhCG_UiR8FPbXBpcEp2W3VRIB30Bwb7Soqlo5XoqouZN8tw4f-zVVleFbFfpOKbLkK-OVKjJ6gj6nlxB5eqJ0Air3YRVywiLfZ1dS-a0UkN9jLWQLQEDnTGv9rkutYEglvrSx0o/s320/12132A97-C997-45D2-B725-8EE91741CD7D.jpeg" width="320" /></a><br /></div>
I was so excited to host this collab, mainly because I knew there were so amazing food bloggers that were a part of it and I could not wait to see what they created.<br />
Also picnics have been a godsend during the lockdown, even if they are just held on your living room rug, back garden or coffee table. The kids faces just light up if you mention the word picnic. Going forward into summer, I think picnics will be a staple for many day outs, and they are also perfect for social distancing, when meeting up with others.<br />
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In those days, pre covid when we would socialise with friends and family, I would also take along a cake or some type of baked goods to any gathering. Knowing that everyone loves homemade goodies, and its always polite to arrive bearing something sweet.<br />
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So when it came to my own creation for this collab, I knew I wanted to go back to my favourite thing to do in the kitchen, which is bake. Recently, especially during lockdown I have been focusing more on the dinner ideas, but my real true love is being surrounded by cakes, and the smell of freshly made ones coming out of the oven.<br />
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I have created a few recipes that are both picnic and social distancing friendly, with a large cake often being hard to share out, without using gloves, these mini loafs are perfect for individuals to pick up themselves and enjoy.<br />
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They remind me of the classic mr kipling cherry bakewell tarts, but instead of pastry you get a light and fluffy cherry cake instead.<br />
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Ingredients:<br />
<br />
Makes 6 Mini Loafs<br />
<br />
Cakes<br />
100g Stork<br />
100g Caster Sugar<br />
2 Eggs<br />
1/2 Lemon Juice <br />
1 tsp Almond Essence<br />
100g Self Raising Flour<br />
75g Ground Almonds<br />
75g Glace Cherries<br />
<br />
Icing<br />
100g Icing Sugar<br />
1 tbsp Lemon Juice<br />
1 tbsp Water<br />
3 Glace Cherries<br />
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Method:<br />
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1.Wash, rinse and dry your cherries, halve 3 for decoration and quarter the remaining cherries and coat lightly in a pinch of flour.<br />
2.Take a mini loaf tin and grease, preheat over to 160Fan/Gas Mark 3<br />
3.In a stand mixer combine stork and caster sugar for 6-7 minutes until light and fluffy.<br />
4.Add in eggs, lemon juice and essence.<br />
5.Add in flour and ground almonds and combine until mixed - 1/2 minutes.<br />
6. Add in cherries for a final mix.<br />
7.Place in tray and bake for 30 minutes.<br />
8. Allow to cool completely.<br />
9. Mix together icing, add on top along with half a cherry.<br />
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<br />rupeathttp://www.blogger.com/profile/17993364075566653456noreply@blogger.com0tag:blogger.com,1999:blog-4981633177394197332.post-85696730941370774752020-07-01T17:42:00.003+01:002020-12-23T18:20:26.870+00:00Midweek Butter Chicken Curry<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLBP4sKxqOAtmLtjnlAsdPafOjmGJBgVOvjKLHUAOJhkIKYLgtIzW7w6uHezlrt1Ad6xwxVlmGH91OJ1CX2H7kh_MlVUMXJNmmZRFlylI2qQX1Cls49wsGeKx3j-UB7uaZHCwMZ33idpB7/s1600/A855A6BC-C417-40B4-87C0-86CF96C1CC5E.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLBP4sKxqOAtmLtjnlAsdPafOjmGJBgVOvjKLHUAOJhkIKYLgtIzW7w6uHezlrt1Ad6xwxVlmGH91OJ1CX2H7kh_MlVUMXJNmmZRFlylI2qQX1Cls49wsGeKx3j-UB7uaZHCwMZ33idpB7/s320/A855A6BC-C417-40B4-87C0-86CF96C1CC5E.jpeg" width="320" /></a></div>
<h2>
Easy Midweek Butter Chicken</h2>
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Chicken Curry, is such a staple meal in so many households, always a good solution to when you are lost to what to make. There are so many version of chicken curry available, and when I make a proper Butter Chicken I do premarinate then grill or bbq the <a href="http://www.rupeat.co.uk/2020/05/tandoori-chicken.html">tandoori chicken</a>. . But sometimes time and forward planning is not always on your side, this is perfect recipe for satisfying that craving and making midweek.<br />
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A cheats version that still is packed with flavour, you can up the spice game to your own levels with another green chilli and serve with roti, paratha, naan or basmati rice.<br />
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In addition to my normal spices, I also use a premade blend for <a href="https://www.redrickshaw.com/products/mdh-butter-chicken-masala-100g?gclid=Cj0KCQjw6PD3BRDPARIsAN8pHuHsvwAFNKZCUY3J7n8P2ntWTk6m8LsWW6Z2AwiS1gp7DHw0jmmDYFUaAr2JEALw_wcB&gclsrc=aw.ds">butter chicken</a>, which I find just adds the final touch to this, it contains a blend of spices to really pack a punch.<br />
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The sauce could easily be adapted to use paneer, tofu, mushrooms or quorn instead as a vegetarian alternative.<br />
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<h3>
Ingredients: </h3>
<br />
<br />
<div class="p1" style="font-stretch: normal; line-height: normal;">
<span class="s1">1 tbsp oil</span></div>
<div class="p1" style="font-stretch: normal; line-height: normal;">
<span class="s1">2 tbsp butter </span></div>
<div class="p1" style="font-stretch: normal; line-height: normal;">
<span class="s1">2 tsp cumin seeds</span></div>
<div class="p1" style="font-stretch: normal; line-height: normal;">
<span class="s1">1 tsp crushed black pepper</span></div>
<div class="p1" style="font-stretch: normal; line-height: normal;">
<span class="s1">6 cloves of garlic crushed</span></div>
<div class="p1" style="font-stretch: normal; line-height: normal;">
<span class="s1">1 large onion whizzed up </span></div>
<div class="p1" style="font-stretch: normal; line-height: normal;">
<span class="s1">2 inch ginger grated up</span></div>
<div class="p1" style="font-stretch: normal; line-height: normal;">
<span class="s1">1 tbsp tomato purée</span></div>
<div class="p1" style="font-stretch: normal; line-height: normal;">
<span class="s1">Spices</span></div>
<div class="p1" style="font-stretch: normal; line-height: normal;">
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<span class="s1">Salt</span></div>
<div class="p1" style="font-stretch: normal; line-height: normal;">
<span class="s1">1/2 tsp turmeric powder</span></div>
<div class="p1" style="font-stretch: normal; line-height: normal;">
<span class="s1">1 tsp garam masala</span></div>
<div class="p1" style="font-stretch: normal; line-height: normal;">
<span class="s1">1 tsp cumin powder </span></div>
<div class="p1" style="font-stretch: normal; line-height: normal;">
<span class="s1">1 tsp coriander powder</span></div>
<div class="p1" style="font-stretch: normal; line-height: normal;">
<span class="s1">1 tsp Kashmiri red chilli powder </span></div>
<div class="p1" style="font-stretch: normal; line-height: normal;">
<span class="s1">2 tsp butter chicken masala</span></div>
<div class="p1" style="font-stretch: normal; line-height: normal;">
<span class="s1">3 fresh tomatoes</span></div>
<div class="p1" style="font-stretch: normal; line-height: normal;">
<span class="s1">1 cup of water</span></div>
<div class="p1" style="font-stretch: normal; line-height: normal;">
<span class="s1">1 tbsp dried methi </span></div>
<div class="p1" style="font-stretch: normal; line-height: normal;">
<span class="s1">2 tbsp double cream</span></div>
<div class="p1" style="font-stretch: normal; line-height: normal;">
<span class="s1">1/4 cup chopped coriander</span><br />
<h3>
<span class="s1">Method:</span></h3>
<span class="s1">1. Add in oil and butter and heat for 2 minutes.<br /><br />2. Add in cumin seeds and black pepper, cook out for 2 minutes.<br /><br />3. Add in garlic and cook until golden brown.</span></div>
<div class="p1" style="font-stretch: normal; line-height: normal;">
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4. Add in onions and cook until a deep brown colour and caramelized.</div>
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5. Add in all spices and tomato puree.<br />
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6. Cook out spices for 2 minutes and then added in fresh tomatoes.<br />
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7. Cook tomatoes out until the oil begins to separate from the mixture.</div>
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8.Allow mixture to cool for 5 minutes before adding to a food processor and blending until smooth.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrbip3oqgmT_TEf_gDxcEdEFxufPuCLSA1VBZJmuy50j2p5HVMLNdBdgF9lVMp-KdVJ9try_OBHDxx3qcjGGQLjx1I_nTR6B1Zax6T4bySHW89DfhFKx8Aal-SOafm6LEB2gXRxCI5sdpi/s1600/A1EEF042-AC9E-4F58-A162-A083189E60CB.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrbip3oqgmT_TEf_gDxcEdEFxufPuCLSA1VBZJmuy50j2p5HVMLNdBdgF9lVMp-KdVJ9try_OBHDxx3qcjGGQLjx1I_nTR6B1Zax6T4bySHW89DfhFKx8Aal-SOafm6LEB2gXRxCI5sdpi/s320/A1EEF042-AC9E-4F58-A162-A083189E60CB.jpeg" width="240" /></a></div>
9. Add back to the pan along with the cubed chicken.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm6dZyet3665vE061oX-cQaIvhRwtWQgvJHNXG0WpQ_IJXmQ2Wbtm2aUcSHkN-G0Ed9SZmDBwOKXISnc_2q59hiT0ZhLcxzi6XTR-0e-gnGRxq_ajkPO3wxSenhtUtpHqf1bLqVWuLP56c/s1600/89017EC7-5FF0-426C-9B78-D5DFE1828C61.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm6dZyet3665vE061oX-cQaIvhRwtWQgvJHNXG0WpQ_IJXmQ2Wbtm2aUcSHkN-G0Ed9SZmDBwOKXISnc_2q59hiT0ZhLcxzi6XTR-0e-gnGRxq_ajkPO3wxSenhtUtpHqf1bLqVWuLP56c/s320/89017EC7-5FF0-426C-9B78-D5DFE1828C61.jpeg" width="240" /></a></div>
10. Add in water and crumble dried methi.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFLNn9h9DLabCdqPT3lkpEBTpKuwG3qoa8tjU8GZaGaBJZ6ltDO2Zyi9FZuZr1lGL__eNz7dvezi5gREVcnhkN_jGWi_7Ip6fATN1zfpyIOzWUsBEC6CVxV_Cc4VOZLqxS9DJ4FAHhdyZD/s1600/6111D6F8-C773-4C31-BAB3-0302F954C9B6.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFLNn9h9DLabCdqPT3lkpEBTpKuwG3qoa8tjU8GZaGaBJZ6ltDO2Zyi9FZuZr1lGL__eNz7dvezi5gREVcnhkN_jGWi_7Ip6fATN1zfpyIOzWUsBEC6CVxV_Cc4VOZLqxS9DJ4FAHhdyZD/s320/6111D6F8-C773-4C31-BAB3-0302F954C9B6.jpeg" width="240" /></a></div>
11. Simmer for 20 minutes until chicken is cooked through.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvOnzBKaY4oYrBON3jR74IOTiN1wDRMlIeCcjq7f_2eUSFzYorQoE2Z1XsXVsh_zQQ5HnpSN1Dve6Dka5LOl_mFN6yMAt0GC7IYLJ5Vw56ssd_7ShXb1R_BGEyyMUrkVHc5eckapbtfzF9/s1600/34D5B507-4665-42EF-887E-E89CDE948688.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvOnzBKaY4oYrBON3jR74IOTiN1wDRMlIeCcjq7f_2eUSFzYorQoE2Z1XsXVsh_zQQ5HnpSN1Dve6Dka5LOl_mFN6yMAt0GC7IYLJ5Vw56ssd_7ShXb1R_BGEyyMUrkVHc5eckapbtfzF9/s320/34D5B507-4665-42EF-887E-E89CDE948688.jpeg" width="240" /></a></div>
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12. Pour over double cream and add chopped coriander to serve.</div>
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<br />rupeathttp://www.blogger.com/profile/17993364075566653456noreply@blogger.com0tag:blogger.com,1999:blog-4981633177394197332.post-73189850626779394522020-06-30T13:23:00.001+01:002020-06-30T15:32:09.426+01:00Kala Chana Masala <div class="separator" style="clear: both; text-align: center;">
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<h2>
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<div style="text-align: left;">
Dry Black Chickpea Masala Curry - Sukha Kala Chana </div>
</h2>
<div style="text-align: left;">
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This is such a simple dish to make, with minimal prep, I used a tin of precooked chickpeas to make it even faster to cook.<br />
I normally make my black chickpeas in a more soupy curry base, these chickpeas are a lot more denser and meatier than the white chickpeas making for a really tasty curry. My husband loves Indian food, but also loves protein so this is the perfect dish to whip up as a side to a vegetarian curry to make sure he is hitting his protein requirements for the day.<br />
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I first saw Geeta from Dadimas making a version of these on her stories, and I loved the idea of having a dry chickpea curry, so all the flavour is in the chickpeas themselves.<br />
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<h3>
Ingredients:</h3>
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1 tbsp Rapeseed Oil<br />
1 tsp Cumin Seeds<br />
2 Garlic Cloves minced<br />
2 inch piece of Ginger grated<br />
Salt to taste<br />
1/2 tsp Tumeric<br />
1 tsp Dry Mango Powder<br />
1 tsp Red Kashmiri Chilli Powder<br />
2 tsp Ground Corriander<br />
2 tsp Ground Cumin<br />
Pinch of Asafoetida<br />
1 Green Chilli<br />
1 can of Black Chick Peas (Kala Chana) 400g<br />
1/2 cup of Boiled Water<br />
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<h3>
Method:</h3>
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1. Heat oil in a karahi or saucepan.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDikPVNUpbnfrMM8G_dxGUyylz6WRXxUsRXCqDHGrm-5h55KnYuY7-AN1tmcpn5H1GgBwUgzrCqZS1xWXaZffccrhRF0rdGd0ux25WDVgY8NX8AWwFrd-dEWZaYTHqU6uvJ6jhbsT8OxqT/s1600/1C7BD7C5-9D86-480A-986B-4493BE42C984.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDikPVNUpbnfrMM8G_dxGUyylz6WRXxUsRXCqDHGrm-5h55KnYuY7-AN1tmcpn5H1GgBwUgzrCqZS1xWXaZffccrhRF0rdGd0ux25WDVgY8NX8AWwFrd-dEWZaYTHqU6uvJ6jhbsT8OxqT/s320/1C7BD7C5-9D86-480A-986B-4493BE42C984.jpeg" width="240" /></a></div>
2. Add in cumin seeds and cook for 1/2 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj492snJsNukEZSD0ND-dJJG1ZU7-V98JgPBPH4M1M9dFNR7kg0vpo3APErXGcUsME4n_7g-9cKsRCdVALYqpkpAde1yJdqf5rv1NiUMfTPN7VjXjM3te6etEX66zpqYIZvdAbsc_rc6zd2/s1600/D081ED6B-2710-47A9-84D2-87E547651C80.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj492snJsNukEZSD0ND-dJJG1ZU7-V98JgPBPH4M1M9dFNR7kg0vpo3APErXGcUsME4n_7g-9cKsRCdVALYqpkpAde1yJdqf5rv1NiUMfTPN7VjXjM3te6etEX66zpqYIZvdAbsc_rc6zd2/s320/D081ED6B-2710-47A9-84D2-87E547651C80.jpeg" width="240" /></a></div>
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3. Add in garlic and ginger and cook out for 3 minutes until golden brown.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXDoXsnuBUsUGb8-rY-L0bi0tOHMnN7TL3VMzSp9JZDfsPy5IowyTyaKr9Q-s8PP06MiBIlaKcQs6rARIqbExfVDROfoqlqa4Z_TOewePlFQ0uM3Cs1tujFbRSsrOvi8EJOaImqnKsPWLu/s1600/49392CF6-012C-4D1C-A68E-ACE0C1F8355A.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXDoXsnuBUsUGb8-rY-L0bi0tOHMnN7TL3VMzSp9JZDfsPy5IowyTyaKr9Q-s8PP06MiBIlaKcQs6rARIqbExfVDROfoqlqa4Z_TOewePlFQ0uM3Cs1tujFbRSsrOvi8EJOaImqnKsPWLu/s320/49392CF6-012C-4D1C-A68E-ACE0C1F8355A.jpeg" width="240" /></a></div>
4. Add in spices cook for 1 minute before adding a splash of water and continuing to cook for a further 1/2 minutes until they are cooked through.<br />
<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvxCm1_VSpf6ulIdrosETKuYZE2RHQfMfC19OsyIjPoYvQHlnXQBDAOh7QGOg_zi6UNopi_1X8W493cZoBFAqDolpCily-RGpRSzlm5ZDdepOR42STfz1BBxTAmYTRMxDkKqK8ShZ0Pzgr/s1600/3265E5DB-3269-4E81-8D0C-C8368CC41DD1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvxCm1_VSpf6ulIdrosETKuYZE2RHQfMfC19OsyIjPoYvQHlnXQBDAOh7QGOg_zi6UNopi_1X8W493cZoBFAqDolpCily-RGpRSzlm5ZDdepOR42STfz1BBxTAmYTRMxDkKqK8ShZ0Pzgr/s320/3265E5DB-3269-4E81-8D0C-C8368CC41DD1.jpeg" width="240" /></a></div>
5. Add in green chilli.<br />
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgow96-Q3sqZHh7yDhbiQZvZI-YefFgmvuBnDJo7U-GIy-nITCoW066QopGDoqwaNT8MJ7rzSlh-ycHVvJy2Tlk741orrIYzhm3O86F9N_NSzDN6qhL_Lutm40fln8KpqMMS0t_cXWblc0Y/s1600/6C3A86E2-CF59-4790-82E8-6925C15C955E.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgow96-Q3sqZHh7yDhbiQZvZI-YefFgmvuBnDJo7U-GIy-nITCoW066QopGDoqwaNT8MJ7rzSlh-ycHVvJy2Tlk741orrIYzhm3O86F9N_NSzDN6qhL_Lutm40fln8KpqMMS0t_cXWblc0Y/s320/6C3A86E2-CF59-4790-82E8-6925C15C955E.jpeg" width="240" /></a></div>
6. Add in chickpeas along with the liquid in the tin, if it is salted add less salt with the spices.<br />
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPkPLUaUd76da7yW80N_F85Z7SPKOqp2oE-218faGZlTSGJyAV9MUPzXs3Y41FaKuVgkVRhPObuHW5SbQ1WIdnA4ik30b_8dxjtMOix23hgBWUxLCSIcSMIyr9cEwdRcXvAgLKDFs5-EA8/s1600/55617B24-F64B-417A-AE2B-41AEF49BEE04.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPkPLUaUd76da7yW80N_F85Z7SPKOqp2oE-218faGZlTSGJyAV9MUPzXs3Y41FaKuVgkVRhPObuHW5SbQ1WIdnA4ik30b_8dxjtMOix23hgBWUxLCSIcSMIyr9cEwdRcXvAgLKDFs5-EA8/s320/55617B24-F64B-417A-AE2B-41AEF49BEE04.jpeg" width="240" /></a></div>
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7. Add in boiling water, bring the the boil on a high heat for around 5 minutes.<br />
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8. Reduce heat down to allow it to simmer for 15-20 minutes, allow all the water to be evaporated before switching off.<br />
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9. Garnish and enjoy<br />
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<br />rupeathttp://www.blogger.com/profile/17993364075566653456noreply@blogger.com0tag:blogger.com,1999:blog-4981633177394197332.post-35212560735857298562020-06-27T15:36:00.000+01:002020-06-29T00:27:35.101+01:00Coconut Fish Curry<div class="separator" style="clear: both; text-align: center;">
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This is a South Indian inspired fish curry with the creamy flavours of coconut, subtle spicing using curry leafs and the zing of fresh lime.<br />
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Both the kids and the husband loved this one, perfect for warm summer evenings when you still want something spicy but not as rich as a meat based curry.<br />
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I used haddock to make it in this instance, but cod, basa, tilapia or even salmon would just aswell. I prefer fresh fish, but if you are using frozen make sure it has been defrosted with all the water drained off first to avoid watering down the coconut tomato base.<br />
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Ingredients:<br />
<div class="p1" style="font-stretch: normal; line-height: normal;">
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<span class="s1"><br /></span></div>
<div class="p1" style="font-stretch: normal; line-height: normal;">
<span class="s1">1 tbsp Rapeseed Oil</span></div>
<div class="p1" style="font-stretch: normal; line-height: normal;">
<span class="s1">2 tsp curry leaves</span></div>
<div class="p1" style="font-stretch: normal; line-height: normal;">
<span class="s1">1 tsp black mustard seeds</span></div>
<div class="p1" style="font-stretch: normal; line-height: normal;">
<span class="s1">1 tsp cumin seeds</span></div>
<div class="p1" style="font-stretch: normal; line-height: normal;">
<span class="s1">1/2 tsp corriander seeds</span></div>
<div class="p1" style="font-stretch: normal; line-height: normal;">
<span class="s1">1/2 tsp ainseed seeds</span></div>
<div class="p1" style="font-stretch: normal; line-height: normal;">
<span class="s1">5 garlic cloves</span></div>
<div class="p1" style="font-stretch: normal; line-height: normal;">
<span class="s1">1.5 onions</span></div>
<div class="p1" style="font-stretch: normal; line-height: normal;">
<span class="s1">2 inch ginger</span></div>
<div class="p1" style="font-stretch: normal; line-height: normal;">
<span class="s1">2 green chillis </span></div>
<div class="p1" style="font-stretch: normal; line-height: normal;">
<span class="s1">1 tsp salt</span></div>
<div class="p1" style="font-stretch: normal; line-height: normal;">
<span class="s1">2 tsp ground corriander</span></div>
<div class="p1" style="font-stretch: normal; line-height: normal;">
<span class="s1">2 tsp ground cumin</span></div>
<div class="p1" style="font-stretch: normal; line-height: normal;">
<span class="s1">1 tsp paprika</span></div>
<div class="p1" style="font-stretch: normal; line-height: normal;">
<span class="s1">1 tsp turmeric</span></div>
<div class="p1" style="font-stretch: normal; line-height: normal;">
<span class="s1">1/2 tsp mango powder</span></div>
<div class="p1" style="font-stretch: normal; line-height: normal;">
<span class="s1">Pinch of asefotedia</span></div>
<div class="p1" style="font-stretch: normal; line-height: normal;">
<span class="s1">1 tsp red chilli powder</span></div>
<div class="p1" style="font-stretch: normal; line-height: normal;">
<span class="s1">5 tomatoes </span></div>
<div class="p1" style="font-stretch: normal; line-height: normal;">
<span class="s1">150ml coconut milk</span></div>
<div class="p1" style="font-stretch: normal; line-height: normal;">
<span class="s1">450g of haddock/cod/ tilapia</span></div>
<div class="p1" style="font-stretch: normal; line-height: normal;">
<span class="s1">1/2 lime </span></div>
<div class="p1" style="font-stretch: normal; line-height: normal;">
<span class="s1">Handful or corriander</span></div>
<div class="p2" style="font-stretch: normal; line-height: normal; min-height: 20.3px;">
<span class="s1"></span><br /></div>
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Method:<br />
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1. Add in oil to heat in a wide based pan.<br />
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2. Add in curry leaves, cumin, mustard, corriander and ainseed seeds, allow them to release their aromas.<br />
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3. Add in crushed garlic.<br />
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4. In a food processor whiz up onions to form a paste and add to the pan with the golden brown garlic.<br />
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5. Add in ginger and chillis.<br />
6. Cook until golden brown before adding in spices above.<br />
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7.Whiz up the fresh tomatoes to form a puree and add to the curry base.<br />
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8. Cook until the oil begins to release from the tomato base.<br />
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9. Allow to cool slightly before placing in a food processor and whizzing it all up to form a smooth paste.<br />
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10. This step is optional but I think it really does the curry the final finish, take the puree tomato base and pass through a sieve, ensuring the remaining base is completely smooth and full of flavour.<br />
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11. Add in coconut milk.<br />
12. Add in fish, lower the heat and let simmer for 10 minutes in the sauce.<br />
13. Uncover, add in lime juice and stir gently to not break up the fish pieces.<br />
14. Sprinkle with corriander and enjoy.<br />
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rupeathttp://www.blogger.com/profile/17993364075566653456noreply@blogger.com0tag:blogger.com,1999:blog-4981633177394197332.post-90535708956969379872020-06-22T18:00:00.000+01:002020-06-22T18:00:05.258+01:00Aloo Gobi <div class="separator" style="clear: both; text-align: center;">
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<h2 style="text-align: left;">
<br />Aloo Gobi - Spiced Potato and Cauliflower </h2>
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If we are going to have a battle between Aloo Gajar and Aloo Gobi its only fair I post the recipe for this also, another simple and classic subji I grew up eating. Way before cauliflower became cool this was a great way to add lots of flavour to the vegetable. My favourite way to eat this is with a plain flaky paratha and knob of salted butter in the middle.<br />
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<h3>
Ingredients:</h3>
2 tbsp Rapeseed Oil<br />
1 1/2 tsp Cumin seeds<br />
4 cloves of Garlic minced<br />
1 inch of Ginger grated<br />
1 Green Chilli finely sliced<br />
Salt to taste<br />
1/2 tsp Turmeric<br />
1 tsp Garam Masala<br />
1 tsp Black Pepper<br />
2 tsp Ground Cumin<br />
2 tsp Ground Coriander<br />
1 Cauliflower cut into florets and green parts finely sliced<br />
3 Small Charlotte Potatoes/1 Large cut into long slices<br />
1 tbsp Dried Methi<br />
1/4 cup of water<br />
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<h3>
<br />Method:</h3>
1. Heat oil in a pan and add in cumin seeds.<br />
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2.Add in garlic and cook for 3 minutes.<br />
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3. Add in ginger and chilli and cook for 2 minutes.<br />
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4. Add in spices and a dash of water to cook them out.<br />
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5. Add in cauliflower florets, greens and potatoes.<br />
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6. Add in water, stir well.<br />
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7. Cook for 10 minutes of a medium heat.<br />
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8. Add in dried methi and put the lid on a low heat for futher 10 -15 minutes until soft and cooked through.<br />
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rupeathttp://www.blogger.com/profile/17993364075566653456noreply@blogger.com0tag:blogger.com,1999:blog-4981633177394197332.post-76718724431114663992020-06-20T20:19:00.001+01:002020-11-07T08:34:37.516+00:00Stuffed Okra<b></b><br />
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<h2>
Bhindi Masala - Okra stuffed with a spicy Masala</h2>
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On a recent shopping trip, I purchased two packets of okra, I was planning on making a traditional <a href="http://www.rupeat.co.uk/2017/08/okra-and-potato-curry-lady-fingers.html">okra subji </a>(curry) with these, one of the first Indian meals I learnt to cook since it involves very few ingredients and is super quick to put together. Check out my previous post for this <a href="http://www.rupeat.co.uk/2017/08/okra-and-potato-curry-lady-fingers.html">recipe</a>. However after I put them out to dry in the sun, they just looked way to pretty to slice up, so I though I would try something different and it worked so well I was even surprised myself.<br />
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I think most people are put off cooking with okra as it can become slimy, however this is a great way to prevent this, as you keep it whole and cooking it actually allows the outside to become crispy. They reminded me of the traditional stuffed karelas (bitter gourd) that my mum and grandmas make, but without the bitter taste. I also had a few large chillies in my fridge so I used the leftover mixture in them as a stuffing too, after removing the insides and seeds. The stuffing mixture is really versatile and would be perfect for stuffing baby aubergines, chillies, courgettes, bitter gourd and in this case okra.<br />
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I cooked my stuffing first and then left it on a plate to cool down whilst I prepared the okra, I then placed it in a fridge for around 5 hours until I was ready to cook it in the evening, but it would be perfect to cook straight away also.<br />
<h3>
<br />Ingredients</h3>
600g Okra<br />
2 tbsp Peanuts (unsalted)<br />
2 tbsp Desiccated Coconut<br />
2 Spring Onions<br />
1 Garlic Clove<br />
1/2 inch Ginger<br />
1 Green Chilli<br />
1 tsp Cumin Powder<br />
2 tsp Coriander Powder<br />
1 tsp Garam Masala<br />
1/2 tsp Dried Mango Powder<br />
1/2 tsp Turmeric<br />
1/2 tsp Red Chilli Powder<br />
1 1/2 tsp Kashmiri Red Chilli Powder<br />
Salt to taste<br />
1 tbsp Besan (Chickpea Flour)<br />
1/4 Cup of Water<br />
3 tsp Rapeseed Oil<br />
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<h3>
Method</h3>
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1. Wash all your okra and allow it to dry completely, I left mine in the sun on some paper towels.<br />
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2. In a food processor whiz together the peanuts, coconut, spring onions, garlic, ginger and chilli.<br />
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3. Heat 1 teaspoon of oil in a small pan and in the ground mixture, cook it for around 4-5 minutes on a low heat until the raw smell of garlic and ginger has gone.<br />
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4. To this add in the spices - cumin, coriander, garam masala, mango powder, turmeric, chilli powders and salt.<br />
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5. Cook for around 2 minutes before adding in the water to the spice mixture.<br />
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6. Add in the besan and cook out until all the water has dried and the mixture has come together, should take around 3-4 minutes.<br />
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7. Place on a plate and allow this to cool down.<br />
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8. Take your okra and try off the top, using a sharp knife slice in down the middle however still leave it attached at the top and bottom, to form a small opening.<br />
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9. I wore gloves for this part, using a small teaspoon place the mixture into the okra split, depending on the side around 1/2 - 1 teaspoon full.</div>
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10. Place the remaining 2 tsp of oil into a wide bottom pan on a low-medium heat, place in the okra split side up and allow them to cook for 5-6 minutes, before turning them around.<br />
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11. Cook on a low heat for around 15-20 minutes to ensure the okra is cooked through, for the final 3-4 minutes I put the heat up high to crisp up the okra, enjoy with roti or flaky parathas.<br />
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<br />rupeathttp://www.blogger.com/profile/17993364075566653456noreply@blogger.com0tag:blogger.com,1999:blog-4981633177394197332.post-61116213295468747792020-06-20T18:00:00.000+01:002020-06-21T08:58:55.506+01:00Aloo Gajar <div class="separator" style="clear: both; text-align: center;">
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<h2>
Aloo Gajar - Spiced Potatoes and Carrots</h2>
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I am not sure which subji (dry curry) is more traditional this or Aloo Gobi? What gets your vote?<br />
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So for those who have been following me for a while, will know that although I try to feed my children a wide variety of food, one child of mine only sticks to sweetcorn, cucumber and avocados. <br />
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However during lockdown she has opened up to carrots, so I thought it was the perfect time to introduce my children to the humble potato and carrot curry, or in Punjabi Aloo Gajar subji.<br />
I can report it was a success, they both happily ate it, I think it may help that carrots when cooked have a natural sweetness to them and the butter parathas I keep making too.<br />
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<h3>
Ingredients</h3>
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1 tbsp Rapeseed Oil<br />
1 tsp Cumin Seeds<br />
4 Garlic Cloves finely minced<br />
1 inch Ginger finely grated<br />
3 Spring Onions finely sliced including green part<br />
1 Green Chilli finely sliced<br />
Salt to taste<br />
1 tsp Tumeric<br />
2 tsp Ground Cumin<br />
2 tsp Ground Coriander<br />
2 tsp Garam Masala<br />
1/2 Cup Water<br />
2 Medium Potatoes 1.5cm Cubes<br />
3/4 Large Carrots 1cm half moons<br />
1 tbsp Dried Methi<br />
Handful of chopped Coriander<br />
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<h3>
Method:</h3>
1. Heat the oil over a medium heat in the pan.<br />
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2. Add in cumin seeds and allow them to begin releasing their aromas.<br />
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3. Add in garlic and cook for 2-3 minutes until golden brown<br />
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4. Add in ginger and cook for another 2 minutes.<br />
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5. Add in spring onion with chilli and brown off for 3 minutes.<br />
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6. Lower heat and add in spices, cook for a further 2 minutes, add in 1 tbsp of water to help cook them out.<br />
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7. Add in potatoes, carrots and dried methi.<br />
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8. Add in remaining water bring to the boil, then cover and reduce heat, cook for 15- 20 minutes until potatoes are cooked through.<br />
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9. Sprinkle with coriander and enjoy.<br />
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<br />rupeathttp://www.blogger.com/profile/17993364075566653456noreply@blogger.com0tag:blogger.com,1999:blog-4981633177394197332.post-69164464400488764332020-06-16T09:48:00.001+01:002020-06-16T09:48:50.426+01:00Spicy Mango Salsa<div class="separator" style="clear: both; text-align: center;">
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<h2 style="text-align: left;">
Spicy Mango Salsa</h2>
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If anything could look, smell or taste like summer all in one go, it would be the mango. I love eating this fruit, not only when its in season and ripe, but also when its still a bit raw with salt and chilli. Does anyone else put salt on their fruit?<br />
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To be honest with you, I am not sure this even needs a recipe attached, you basically cut everything up and mix it together, but if you want to know what to mix together see below.<br />
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This would go perfect with any BBQ, tortilla chips, or even as cheeky salad on its own.<br />
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<h3>
Ingredients</h3>
1 Cup of Mango - finely chop<br />
5 Baby Tomatoes - deseed and finely chop<br />
1 Spring Onion - finely slice<br />
1 Green Chilli - finely slice<br />
Salt and Pepper<br />
Pinch (1/8 tsp) Chaat Masala<br />
Sprinkle of chopped Coriander<br />
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<h3>
Method</h3>
Combine all of the above, using a spoon, in a bowl and then eat.<br />
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<br />rupeathttp://www.blogger.com/profile/17993364075566653456noreply@blogger.com0tag:blogger.com,1999:blog-4981633177394197332.post-25578724928421094902020-06-03T09:00:00.000+01:002020-06-03T09:00:03.550+01:00Focaccia<h2>
Focaccia</h2>
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Hands up who has tried to make bread since lockdown started?<br />
I have gone from being a dough-phobic to a dough-lover, but the best thing about this focaccia is that you can make it all without getting your hands dirty at all, a no touch bread.<br />
This is really simple to make, does not require any over night planning or fancy gadgets, you just need a bowl, spoon, baking tray and a tea towel. I topped mine with simple rosemary and salt this time around, but have also added olives and sun dried tomatoes in the past. It turns out crispy on the outside, fluffy on the inside and is best eaten whilst warm. Which is not really an issue as everytime I make it, it disappears before it has a chance to cool down. Delicious dipped into more oil olive and balsamic vinegar or covered in salted butter.<br />
<h3>
<br />Ingredients:</h3>
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3 Cups of Bread Flour<br />
7g Dried Yeast<br />
1 1/2 tsp Salt<br />
1 1/2 Cups of warm Water<br />
1/4 Cup of Olive Oil<br />
Toppings of your choice - sea salt, rosemary, garlic, olives, sundried tomatoes.<br />
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<h3>
Method:</h3>
1. In a bowl add the flour, salt and yeast and combine together.<br /><br />
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2. Make a well in the center and pour in the warm water.<br /></div>
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3. Mix together using a spoon until all the flour is fully combined</div>
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4. Now time for the magic to happen, leave this alone, covered with a damp tea-towel, for at least an hour, preferably two.<br />5. You will see it has double in size and filled with lots of little air bubbles after this time.<br />6. Take a rectangle dish (10x 8 inch) and cover with half of the olive oil on the bottom.<br /></div>
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7. Tip the dough out on to this, and using the back of the spoon spread it out until it reaches the edges, cover again for 1 hour for the second rise.<br />8. Preheat the oven to 210C /420F/ Gas Mark 7 and prepare your toppings, I used fresh rosemary and sea salt in this case. </div>
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9. Dip the end of a wooden spoon into some flour and then use this to poke holes all across the dough to form ridges</div>
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<br />10. Fill these with your toppings and pour over the remaining olive oil. Sprinkle with sea salt and bake for 45 minutes until golden brown.<br /><br />11. Allow to cool for 5 minutes before turning out onto a cooling rack.<br />
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<br />rupeathttp://www.blogger.com/profile/17993364075566653456noreply@blogger.com0tag:blogger.com,1999:blog-4981633177394197332.post-6133265631554278012020-06-02T08:00:00.000+01:002020-06-08T14:45:38.249+01:00Punjabi Tadka Toor Dal<div class="separator" style="clear: both; text-align: center;">
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Punjabi Tadka Toor Dhal<br />
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Every family has their own version of this staple dhal, my two favourite ways to cook toor lentils (pigeon pea) are with either a spicy chili and garlic tadka/ turka (spice tempering) or with a more south Indian flavour profile using mustard seeds and spinach.<br />
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This is a really simple, everyday, nutritious meal that can be made quickly, perfect for rustling up during your lunch hour when working from home, or after a long afternoon walk. I used a pressure cooker to speed up the cooking process, you could also use an instant pot or just a regular pot too, as after soaking these lentils do not take long to cook.<br />
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I served mine alongside aloo gobi and lacha parathas seasoned with ainseed, the perfect summer meal full of goodness. The kids love it with an extra dollop of butter just before serving and it goes down a treat.</div>
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Ingredients<br />
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1 cup of Toor Dhal<br />
1 cup of Yellow Split Peas<br />
Water for soaking<br />
2 Tomatoes<br />
2 inch piece of Ginger<br />
1 tbsp Rapeseed Oil<br />
2 tsp Cumin Seeds<br />
6 cloves of Garlic<br />
4 Spring Onions<br />
2 Red Chilies<br />
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Spices<br />
Salt<br />
2 tsp Garam Masala<br />
2 tsp Ground Cumin<br />
2 tsp Tumeric<br />
1 tsp Kashmiri Red Chili Powder<br />
1 tsp Paprika<br />
Coriander to garnish<br />
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Method:<br />
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1. Soak your lentils overnight in around 4 cups of water.<br />
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2. Rinse lentils after soaking and add to a pressure cooker along with 1 tomato roughly chopped, 1 inch of ginger sliced, 1 tsp tumeric and salt.<br />
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3. Cover with enough water so it covers around 3cm above the dhal and cook for around 4 whistles, alternatively bring to the boil in a normal pot and cook for around 30 minutes on a high heat.<br />
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4. Once the dhal has cooked, in a separate pan heat the oil and add the cumin seeds.</div>
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5. Once they begin to release their aromas add in finely crushed garlic.<br />
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6. Once the garlic begins to brown add in finely sliced spring onions.</div>
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7. Let this cook down for around 10 minutes, before lowering the heat before adding your spices.<br />
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8. Add in spices and cook them out for 2 minutes.<br />
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9. Add in red chilies and tomatoes and cook for a further 5- 6 minutes. </div>
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10. Add in the tadka to the dhal, combine and heat through for 10 minutes before garnishing and enjoying whilst hot.<br />
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<br />rupeathttp://www.blogger.com/profile/17993364075566653456noreply@blogger.com0tag:blogger.com,1999:blog-4981633177394197332.post-23596437872457069032020-05-31T22:20:00.001+01:002020-11-07T08:35:14.768+00:00Egg-Free Banana Cake <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpBNJQIviE_LUUEfbBsbCUv_IPHWEBvG3gS7kVYqAfM8ZzxpVT_S_E3ZfpSXV7LpTDud2SHwQ4rPJsMiIrYiMGaoGbpvm6MeAtwTQHKLmFZtRi4JpuFsAFSwADS76yq8KvRUx_I84XrE4f/s1600/4FFC8257-C2F7-4BD4-BAC8-0B2DB90536C4.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpBNJQIviE_LUUEfbBsbCUv_IPHWEBvG3gS7kVYqAfM8ZzxpVT_S_E3ZfpSXV7LpTDud2SHwQ4rPJsMiIrYiMGaoGbpvm6MeAtwTQHKLmFZtRi4JpuFsAFSwADS76yq8KvRUx_I84XrE4f/s320/4FFC8257-C2F7-4BD4-BAC8-0B2DB90536C4.jpeg" width="320" /></a></div>
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<h2>
Egg-Free Banana Cake</h2>
<br />My first ever egg free cake, I bake a lot with bananas, mainly because sometimes my kids eat loads of them and then other weeks they do not touch them and I end up with an abundance, so this is a great way to use them up.<br /><br />I used this cake to make the top tier of this Baby Shower celebration cake, so I used the same lemon buttercream, but I would ideally pair this with a mocha buttercream.<br /><br /><h3>
Ingredients:</h3>
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60g Stork<br />
60ml Rapeseed Oil<br />
60g Caster Sugar<br />
50ml Maple Syrup<br />
2 ripe Bananas<br />
1 tsp Vanilla Extract<br />
2 tbsp <br />
Milk<br />
160g Plain Flour<br />
1/2 tsp Baking Soda<br />
1/2 tsp Baking Powder<br />1/2 tsp cinnamon powder<br />
Pinch of salt<br />
<h3>
<br />Method:</h3>
Makes 2 5inch Cakes or one 9lb Loaf Tin<br />
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1. Preheat oven to 160C/320F/Gas Mark 2 and grease and line your cake tins.<br />2.In a stand mixer combine together the stork, rapeseed oil, caster sugar and maple syrup.<br />3.Add in the bananas, vanilla extract and milk.<br />4.Sift in the flour, baking soda, baking powder, salt and cinnamon powder.<br />5. Pour into tins and bake for 30-35 minutes until a skewer comes out clean.<br />6. Allow to cool completely before decorating.<br />
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<br />rupeathttp://www.blogger.com/profile/17993364075566653456noreply@blogger.com0tag:blogger.com,1999:blog-4981633177394197332.post-66932786687051376442020-05-31T22:10:00.002+01:002020-11-07T08:35:04.877+00:00Lemon and Cardamon Naked Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXQgA3SB-OiVjyxYomRdKrEqDPvZPDRRrJTjUb9VQj6JC_GPGHFVviRFibfjEozHI6IYVm8UzIz_D76X_sWBo9kxnCy5PaX-FvfZloqZO6v1xNAwa-PGwrIdGhHwgzb86LG0FIv7s-RlUt/s1600/4FFC8257-C2F7-4BD4-BAC8-0B2DB90536C4.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXQgA3SB-OiVjyxYomRdKrEqDPvZPDRRrJTjUb9VQj6JC_GPGHFVviRFibfjEozHI6IYVm8UzIz_D76X_sWBo9kxnCy5PaX-FvfZloqZO6v1xNAwa-PGwrIdGhHwgzb86LG0FIv7s-RlUt/s320/4FFC8257-C2F7-4BD4-BAC8-0B2DB90536C4.jpeg" width="320" /></a></div>
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<br />Lemon and Cardamon Naked Cake </h2>
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<br />I love baking cakes,I am in my element in my kitchen with my kitchen aid going, flour flying everywhere and the smell of freshly baked goods.What I love even more though, is when the cakes turn out tasty and I get to share them with friends and family, which during the last few months of lockdown has been a weekly occurrences.<br /><br />A few weeks ago, was meant to be my sister in laws baby shower, however like all events it has had to be postponed to a post baby celebration instead. I got lucky when the sister in law cards were dealt out, and really wanted to do something small for her to make her feel appreciated and special during this time for her.<br /><br />She really likes homemade cakes, and after months of morning sickness is finally able to eat again so I really enjoyed making my first ever naked cake for her, the summery flavours of lemon and cardamon worked really well together.<br />I brought the cake toppers from eBay, and used meringues from Marks and Spencer along with sprinkles and home made candied lemon to decorate it. Although it was not the baby shower I wanted to throw for her we got to enjoy some cake and bubbles until we can all celebrate safely again.<br /></div>
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<h3>
<br />Ingredients</h3>
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<h4>
Sponge</h4>
240g Stork<br />
240g Caster Sugar<br />
260g Self Raising Flour<br />
1 tsp Baking Powder<br />
2 tsp Cardamon ground<br />
4 Eggs<br />
Zest of 1 Lemons<br />
Juice of 1 Lemon<br />
Spray Oil<br />
<h4>
<br />Icing</h4>
100g Unsalted butter at room temperature<br />
400g Icing Sugar<br />
Juice of 1 Lemon<br />
6 tbsp strawberry Jam<br />
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<h4>
Candied Lemon</h4>
Peel of 1 Lemon - finely sliced<br />
50ml Water<br />
30g Caster Sugar<br />
20g Caster Sugar<br />
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<h3>
Method:</h3>
1.Preheat oven to 170C/340F/Gas Mark 3 and Line 2 x 8inch Round Tins with greaseproof paper and spray with spray oil or grease with butter. I always use the Kirkland spray oil for all my normal cakes and have never had an issue with sticking.<br />
2.In a stand mixer or using an electric mixture combine the stork and caster sugar for 5-7 minutes until light in colour and fluffy.<br />
3.Whisk together the eggs and add in, combine and then add in zest and lemon juice, mixture may look curdled at this point but its fine.<br />
4.Sift in the flour, baking powder and cardamon until combine, pour into 2 tins and bake for 25-30 minutes until golden brown and a toothpick comes out clean. You will also notice the cake will have started to come away from the edges.<br />
5.Allow to cool for 5 minutes in the tin, before cooling at room temperature on a cooling rack for 1 hour.<br />
6. If I am decorating a cake I tend to bake them a day before so I can ensure they are cooled properly, I leave them wrapped tightly in cling film once cooled. <br />
7.If decorating on the same day, wrap cakes tightly in cling film and place in the fridge after they have cooled down for at least 30 minutes before icing.<br />
8. Whilst the cake is cooling make the candied lemon peel by placing water and 30g of caster sugar in a pan and heating until bubbles start to form, add in the lemon peel and reduce the heat, cook for 15 minutes, remove and coat the strands in the remaining 20g caster sugar, I found it easier to do this with a few strands at a time to ensure an even coating of sugar.<br />
9. To make the lemon buttercream beat together butter, sugar and lemon juice for around 4 minutes until light and fluffy.<br />
10. To assemble, place buttercream into a piping bag with a large round nozzle, pipe around the edge of the cake, slightly off the edge, with another ring inside this one, fill the buttercream ring with either jam.<br />
11.Place next layer on top and repeat.<br />
12. On the top layer pipe around the entire top surface.<br />
13. Take a palate knife with some extra buttercream and using the buttercream that has split out from the edges ice around all edges of the cake until smooth.<br />
14. Smooth the top edge, then decorate however you wish, I used meringues, sprinkles and candied lemon peel.<br />
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<br />rupeathttp://www.blogger.com/profile/17993364075566653456noreply@blogger.com0tag:blogger.com,1999:blog-4981633177394197332.post-71251722722817529452020-05-21T15:19:00.002+01:002020-05-21T16:00:13.070+01:00Kitchen Elements<div class="separator" style="clear: both; text-align: center;">
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<b>Kitchen Elements Utensils, Chopping Board and Food Covers</b><br />
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One of my favourite things to do when I travel, is to buy random kitchen equipment, I love the fact that my cupboards have the best noodle bowls brought from a dark alleyway in Hong Kong, mini ceramic serving spoons from Lisbon and steel Thalis from Mumbai. Even before my kitchen was built I began to collect these little trinkets for myself.<br />
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My two favourite shops in any country, are always the supermarket and a kitchen shop, if I spot one in the distance I will always make a beeline for them. Since we are not going away at the moment, like the rest of the world, it was lovely to receive this package from a new company called Kitchen Elements contain some beautiful pieces. It also arrived on a day that the sun was shining, so it felt like my holiday shopping was complete.<br />
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I order this from amazon via - <a href="https://amzn.to/2WPLm37">Utensils</a> and <a href="https://amzn.to/2WPLm37">Chopping Board</a>, with Prime it arrived the next day, all packaged really well to avoid any damage.<br />
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Chopping Board<br />
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I normally use plastic chopping boards, as I always felt that wooden ones would hold more germs as they are harder to wash, so the first thing that impressed me with this one was the built in anti-bacterial agent. The other big thumbs up for me was the rules, I am always looking for one in the kitchen especially when baking. </div>
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Utensils<br />
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The first thing that impressed me with these, was the weight and quality of finish to the items, I like using non-stick pans, so these are perfect to not cause any damage to them. I already knew the large spoonala would be my favourite and really enjoyed cooking with it. Not only was it perfect when stirring but always at getting every last drop of leftovers out of the pan.<br />
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Food Savers<br />
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We always end up with a tiny amount leftover, so these are great to cover up a small bowl, also used the larger one to cover up my marination and it kept all the smells inside, rather than making the rest of my fridge smell.</div>
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Disclaimer: All items were gifted, but all views expressed are my own. </div>
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<br />rupeathttp://www.blogger.com/profile/17993364075566653456noreply@blogger.com0tag:blogger.com,1999:blog-4981633177394197332.post-8140652991529000582020-05-18T15:10:00.000+01:002020-05-18T15:10:39.533+01:00Pancake cereal<div class="" style="clear: both; text-align: left;">
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<h2>
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Pancake Cereal</span></h2>
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A little twist to a breakfast favourite, following on from the latest craze on TikTok. The kids absolutely loved these, and destroyed their portions before having seconds and thirds. This recipe will make around 4 large bowls, so more than enough to fill up your bellies.<br />
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I used a squeezy bottle I already had at home, but you could use an old sauce bottle, a piping bag, a plastic bag with the corner cut out or a good old teaspoon to create these tiny little discs of pancakes. </div>
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<h3>
<br /><span class="s1">Ingredients </span></h3>
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<span class="s1">180g Plain Flour</span></div>
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<span class="s1">1.5 tbsp Caster Sugar</span></div>
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<span class="s1">1/4 tsp Bicarbonate of Soda</span></div>
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<span class="s1">1/2 tsp Baking Powder</span></div>
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<span class="s1">Pinch of Salt</span></div>
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<span class="s1">1 tsp Ground Cinnamon</span></div>
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<span class="s1">200ml Whole Milk</span></div>
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<span class="s1">1 Egg</span></div>
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<span class="s1">1 tsp Vanilla</span></div>
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<h3>
<span class="s1">Method</span></h3>
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<span class="s1">1.In a large bowl mix together the flour, sugar, bicarbonate, baking powder, salt and cinnamon until combined.</span></div>
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<span class="s1">2.In a measuring jug whisk together the milk, egg and vanilla.<br /></span></div>
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<span class="s1">3.Make a well in the centre of the dry ingredients and slowly whisk in the wet until it is fully combined.</span></div>
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<span class="s1">4.Pour into a squeezy bottle.</span></div>
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<span class="s1">5.Heat a non stick pan and spray with oil lightly.</span></div>
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<span class="s1">6.Working in a circle place a small dollop of the mixture to fill the pan surface.</span></div>
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<span class="s1">7.Once bubbles appear fill over, I used a spatula to do this and cook the other side for a few mins too.<br /></span></div>
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<span class="s1">8.Transfer to a bowl and enjoy your cereal warm.</span></div>
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