Lentil Curry

 

A quick and delicious creamy lentil curry that is such a breeze to make. What I like about this recipe is the use of some store cupboard staples like canned lentils, canned tomatoes, canned pumpkin and canned coconut milk. It's luscious, hearty and comforting. All the palatable nourishings that suffice in a meal. 

Spinach Lentil Curry

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3 tablespoons olive oil

1 medium red onion, peeled and chopped

5 cloves garlic, peeled and crushed

1 inch piece of fresh ginger, peeled and chopped

1 can (15 oz/398 ml) pumpkin puree

1 can (400 ml) coconut milk

1 x 796ml can diced tomatoes

4 teaspoons coriander or ground cumin 

2 teaspoons sweet smoked paprika

1 teaspoon ground turmeric

1 tablespoon curry powder

1 package (300 g block) frozen spinach, slightly thawed 

2 x 540ml cans of lentils

Warm the olive oil in a large stockpot over medium high heat and add the onion to it. Sauté the onion until it is caramelize, this should be about 10 minutes, stirring frequently so the onion doesn't burn. Add the garlic and ginger and sauté for a few minutes more. 

Then add the pumpkin puree, coconut milk, diced tomatoes, coriander, paprika, turmeric and curry powder. Stir well. When all the ingredients are well combined, add the spinach and stir well. Then add the lentils and stir well, again. Allow the curry to cook for about two more minutes. 

Remove from heat and serve with roti, naan or rice.

Savoury Cheese Herb Loaf

 

All the goodness from our garden is in this cheesy savoury loaf however feel free to add whatever herbs, tomatoes, seasonings, cheese or bacon you wish. It's a splendid slice that absolutely lends itself to use up whatever vegetables or herbs you have on hand. Toasted with lashings of butter are a must. 

Savoury Cheese Herb Loaf

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1/4 cup red onion, diced

1/4 cup fresh hot peppers, seeded and chopped

3 cloves garlic, peeled and crushed

1 tablespoon olive oil 

2 cups (250 g) unbleached all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cream of tartar

1 tablespoon (12 g) granulated sugar

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon fresh thyme

1/4 cup (6 g) fresh basil, chopped

1 cup shredded sharp cheddar cheese 

1/2 cup grated fresh parmesan

1/3 cup unsalted butter, cold and cut into cubes

1 cup (240 ml) buttermilk

2 large eggs, lightly beaten 

handful of cherry tomatoes, cut in half, for garnish

fresh basil leaves, for garnish 

extra cheese for garnish

Preheat oven to 350ºF (180ºC). Grease and lightly flour a 2 lb loaf tin. Line the bottom with baking parchment. 

In a frypan warm the olive oil over medium high heat. Once the oil is hot add the red onion, hot peppers and crushed garlic. Sauté until just tender.  Remove from heat and allow to cool. 

In a large bowl add the flour, baking powder, baking soda, cream of tartar, sugar, salt, pepper, fresh thyme and fresh basil. Whisk together until combined. Add the cheddar cheese and parmesan cheese and stir until combine. Add the cold cubed butter and using a pastry cutter cut the butter into the dry ingredients. Stir in the cooled onion mixture. 

Create a well in the centre of the flour mixture and add the buttermilk and two lightly beaten eggs. Stir together until  just combined. The batter should be thick and chunky. Spoon the batter into the prepared loaf tin. Spread evenly and smooth the top. Place the cherry tomato halves and fresh basil leaves on top, any way you wish, and sprinkle with extra cheese. 

Bake in the preheated oven for 50 to 60 minutes. Checking around the 40 minute mark. If you notice the top is browning quickly, place a piece of aluminum foil over the loaf to prevent over browning and to help the loaf bake more evenly. 

Once done, allow the loaf to cool for 10 minutes before removing from the tin and slice. Serve with butter.

Notes: if you do not want to garnish the top of the loaf with the tomatoes, basil leaves and cheese then simply brush the top with melted butter before baking. If you do not have buttermilk you can create your own by adding, 1 tablespoon of lemon juice or white vinegar to a measuring cup and fill with milk up to the 1 cup mark. 

Mabon ~ Autumn Equinox ~ Whole Wheat Applesauce Raisin Cake

 

Mabon ~ Autumn Equinox, September 22nd to September 29th in the Northern Hemisphere, celebrates Autumn... the Autumn Equinox and the second harvest. It is also known as Harvest Home, the Feast of the Ingathering, Meán Fómhair, An Clabhsúr and Alban Elfed (in Neo-Druid traditions). At this time the moon is at its closest and is known as the Harvest Moon. Not only marking the midway point of harvest season it also marks the midway point between Summer and Winter.   

Summer has turned to Autumn. Night and day are of equal length, and as the sun begins to wane, the nights grow longer and the days shorter and cooler. The leaves begin to turn and fall from the trees and the flowers are fading. Think rest, reflection and giving thanks as we gather and celebrate abundance and transition. 

Other Autumn celebrations and festivals at this time are: Stonehenge Sunrise (UK), Dożynki (Slavic, August 15th/28th, September 23rd in Poland), The Snake of Sunlight (Maya & Mexico), Higan (Japan), Moon Festival (China & Vietnam), Michaelmas (Global, Christian), Chuseok (Korea) and Navaratri (Hindu, September 26th to October 5th, Goddess Durga), Rosh Hashanah (Judaism, Usually September, sometimes October), Yom Kippur, Judaism, late September, Sukkot, Judaism late September usually October, International Talk Like a Pirate Day (Global) September 19th, World Peace Day September 21st (Global) and Ganesh Chaturthi (Hindu). 

Whole Wheat Applesauce Raisin Cake

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1 3/4 cups (425 ml) whole wheat flour

1/4 teaspoon (1 ml) cream of tartar

1/4 teaspoon (1 ml) salt

1 teaspoon (5 ml) baking soda

1 teaspoon (5 ml) ground cinnamon

1/2 teaspoon (2 ml) ground cloves

1/2 cup (1 stick / 125 ml) butter

1/2 cup (125 ml) honey

1 large egg

1 cup (250 ml) applesauce 

1/2 cup (125 ml) golden raisins 

Applesauce Icing

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2 tablespoons (25 ml) butter

1/4 cup (50 ml) thick unsweetened applesauce

1 teaspoon (5 ml) apple juice or vanilla or apple brandy or rum

2 cups (500 ml) icing sugar

Beat butter, applesauce and apple juice concentrate (or vanilla or apple brandy or rum) in a medium bowl until blended. 

Beat in icing sugar until smooth. Add more icing sugar if a stiffer icing is preferred. 

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Preheat oven to 350ºF (180ºC). Lightly butter and flour a 9 inch square baking tin. Line the bottom with baking parchment. 

In a medium bowl combine the flour, cream of tartar, salt, baking soda, cinnamon, and cloves. Whisk together.

In a large bowl cream together the butter and honey until light and fluffy. Beat in the egg. Mix in applesauce. Add the flour mixture and stir until evenly moistened. Fold in the raisins. 

Pour or spoon the batter into the prepare square baking tin. Bake in the preheated oven for 30 to 35 minutes or until golden brown and cake springs back when touched. 

When cake is slightly cool make the Applesauce icing, see above recipe, and spread generously over the top of the cake. Sprinkle with cinnamon or cinnamon sugar. 

Slice and serve.  

Bakes and wee treats ~ Jonny Murphy

 

I stumbled across Jonny Murphy and his baking while scrolling on Instagram. He is known as The Hungry Hooker, hooker being a rugby term, a forward who plays in the front row and primarily 'hooks' or rather kicks the ball backwards to win possession. Jonny played the position of hooker until he had to retire early due to an injury. During that time and since he has a passion for baking and cooking which he often shares with his family, friends and former team mates. He openly talks about his struggles on and off the pitch while remaining sincere and optimistic in hopes it helps anyone who may be struggling themselves. His Instagram profile and posts are going strong with not only local support but plenty of support from around the world.

With his cookbook, Bakes and wee treats, he wanted to share his family's favourite Northern Irish recipes and helping him do that is his Granda and Nan. He has also started supplying some of his bakes to local coffee shops. This cookbook is a celebration of love, family and life - whatever life may throw at you and how to cope and keep going. I do agree and with what he said, and I'm paraphrasing here, 'that there are a multitude of things that are or can become therapy and baking seems like one of them.'   

 

With the death of his uncle, Jonny felt the need to reconnected with not only his roots but his close relationship with his Nanny Mamie. When he was much younger his Nanny and him would bake together. That prompted him to move back home and try to start a bakery there and things seemed to have taken off for him. 

This cookbook has plenty of sweet scrumptious classic recipes, I hope he does a savoury cookbook as well. He definitely has a talent and gift inside the kitchen. With helpful baking tips from his Nan and how to knead dough, how to make the perfect cuppa and a glossary of Northern Irish slang all complement this heartfelt cookbook.

With over one hundred recipes, chapters include: Morning Treats, Breads, Biscuits and Small bites, Cakes, Traybakes, Sweet Buns and Breads, Pudding, Celebration Bakes, Homemade Basics along with a conversion table at the back. To find out more about Jonny Murphy, his Nanny, his Granda Alfie and his baking give him a follow on Instagram or Facebook.  

I decided to include the recipe for the Sticky Ginger Loaf Cake as it's absolutely luscious. The measurements are as they appear in the book,  in grams, therefore you will need a kitchen scale to weigh and measure out ingredients.   

Sticky Ginger Loaf Cake 

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makes 1 large loaf cake

100g butter

100g golden syrup

140g treacle

100g soft dark brown sugar

200g plain flour 

1 tsp bicarbonate of soda

1 tbsp ground ginger

1 tsp ground cinnamon

1 tsp ground nutmeg

50g crystallised ginger

2 eggs

80ml milk

1  Preheat oven to 160ºC fan/180ºC/gas 4 and line a 900g (2lb) loaf tin with greaseproof paper.

2  Gently melt the butter, golden syrup, treacle and dark soft brown sugar in a small pan over low - medium heat. Set aside once melted.

3  Sift the flour into a large bowl along with the bicarbonate of soda, ginger, cinnamon and nutmeg. 

4  Make a well in the middle of the dry ingredients and pour in the slightly cooled melted ingredients. Mix with a spoon or spatula until fully combined and smooth, then add then add the crystallised ginger.

5  In a small bowl, whisk together the eggs and milk, then pour this into the batter. Stir well until fully combined, then pour into your loaf tin.

6  Bake for about 45 minutes, or until an inserted skewer comes out clean. Allow to cool in the tin for 10 minutes, then transfer to a wire cooling rack to cool fully.

7  You can get stuck in straight away, plastering it in real butter.But of you wrap it tightly in some kitchen foil and pop it in an airtight container, the flavours will develop over a few days. It might be a good idea to make two cakes. One to keep you going and the other to look forward to, unless someone lands unannounced for a cuppa tae. 

Roasted Cauliflower

 

The days of autumn are beckoning with this bright golden and seasoned spiced dish. That said, seasonings may be changed with what you have on hand and prefer; and may also change throughout the months to accommodate a more roasted seasonal palette. The cauliflower is tender however if you wish to have a more crispier texture replace half the olive oil with melted butter. Grated cheese may be added in the last 5 minutes of cooking time to give a more familiar cheesy cheerful flavour which is often associated with cauliflower.   

Roasted Cauliflower

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1 medium cauliflower, sliced into florets

1 pint cherry tomatoes

4 tablespoons olive oil

1/2 teaspoon sweet paprika

1 teaspoon curry powder

1/2 onion powder

1/2 teaspoon salt free dry herb mix

1/4 teaspoon salt

1/2 teaspoon pepper

Preheat oven to 425ºF (220ºC). Line a baking tray with baking parchment. Set aside.

Place the cauliflower florets and cherry tomatoes in a large bowl and drizzle with the olive oil. Toss to evenly coat. 

In another bowl combine the paprika, curry powder, onion powder, dry herb mix, salt and pepper. Whisk together. Sprinkle over the cauliflower and tomatoes and toss to coat. 

Spread the cauliflower and tomatoes evenly on the prepared baking tray. Bake in the preheated oven for about 15 - 20 minutes or until golden and slightly tender crisp.  

Kapé Coffee

 

Kapé coffee not only helps to build sustainable livelihoods, it is a social venture that promotes ethically sourced, farmer-first direct trade coffee with Indigenous women coffee growers in the Philippine highlands, in the Cordillera and Davao regions. With unique batches roasted on the unceded Coast Salish territories of the Musqueam, Squamish, and Tseil-Waututh First Nations in Vancouver, Canada. 

The roast I was gifted was a limited run called, Ate Liezl Silvano, which has tropical fruit, red wine and floral notes. It is a lovely aromatic medium roast. To find out more about Kapé Philippine Coffee visit their website, www.kape.coffee or visit their Facebook and Instagram pages.  

It has been a lovely week of cake, flowers, coffee and so much more for me. Spending the end of summer, with just the right amount of autumnal coolness settling in, to keep one grounded and remember what lies ahead in the remaining months of this year.  

Tomato Relish

 

Tomato relish may seem reminiscent of Pico Gallo however it is different as it has no cilantro or lime. It may be closer to a rustic salsa in that it has fresh tomatoes, onion and jalapeños; plus it has a sharp zesty flavour and can be the absolute garnish or addition to any dish or meal. 

Tomato Relish

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2 large beefsteak tomatoes, finely diced

2 celery stalks, finely diced

1/2 red onion, finely diced

1/2 jalapeno pepper, remove seeds, finely diced

2 tablespoons apple cider vinegar

1 1/2 tablespoons sugar

1/4 - 1/2 teaspoon corriander seeds

1/2 teaspoon salt

1/2 teaspoon ground pepper

1/2 teaspoon fresh or dried dill

Prep and finely dice the tomatoes, celery stalks and red onion. 

Place all the chopped or diced vegetables into a large bowl. Slice the jalapeno pepper in half and scrape out the ribs and seeds, then finely dice. Add to the bowl. Toss the vegetables together.  

Add the vinegar, sugar, coriander seeds, salt, ground pepper and dill. Toss everything together and allow the relish to stand at room temperature for an hour. 

Refrigerate any leftovers in a well sealed glass container for up to two weeks. 

Notes: Roma, heirloom cherry tomatoes may be used.