My Vegetable Lentil Vindaloo

Who doesn't luv a good curry. And who doesn't like a catchy English football song. This vegetable lentil vindaloo is easy and will have you singing. With a few basic ingredients creating something spicy and comforting is just minutes away.  

Vegetable Lentil Vindaloo

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2 tablespoons coconut oil

1 onion, diced

1 clove garlic, crushed

1 package of 284 gram (10 oz) pre cut veggies (mixture of cauliflower, broccoli and carrot)

grated rind of 1 lemon 

1  796ml (28oz) tin of low sodium diced tomatoes 

1 540ml (15 fl oz) tin of low sodium lentils

1/4 cup of Patak's Vindaloo paste

1. Place the coconut oil in a large pan on medium to high heat. Once melted, add the onions and garlic. Sauté until the onions are semi soft... just about clear.

2. Then add the veggies and sauté for a bit longer. Once the veggies have changed colour and are still a bit firm add the grated lemon rind. Stir.

3. Add the tin of tomatoes. Stir to combine.

4. Add the vindaloo paste. Stir until combine.

5. Let simmer for a few minutes. Once it is bubbling about in the pan, add the lentils. Let simmer for about 5 minutes.

Remove from heat and serve with rice or naan bread.  

Notes: You may add the juice from the lemon however that will make the vindaloo quite tangy. So it depends on your tastes. You may also substitute the lemon rind or lime rind.  Tin tomatoes and tin lentils help however using fresh tomatoes and dried lentils may be more to ones liking. Adding a dollop of yoghurt on top according to individual taste is nice however once the vindaloo is done and removed from heat you may stir in 1 cup of yoghurt. I was going a bit light with the Vindaloo paste because not everyone likes it spicy. Adding 1/2 cup of Vindaloo paste will change the intensity greatly, again personal preference. There are probably other ingredients you may add like fresh cilantro and honey to ease some of the heat. What is great about this, is that as long as you have the basics you may play around with ingredients according to spiciness. 

It basically took about 30 minutes to make which is great for a weekday meal. Having pre cut veggies saves time. 

Hope everyone is enjoying their long weekend. - JW    

Potato Masher

Most potato mashers that I have owned usually break, are not sturdy or did a poor job even though my arm got a really good workout. With the former potato masher I had, I slightly dreaded the dinners when mash potatoes were requested. Perhaps I relished the arm workout however agonizing over something so simple put me off completely. Therefore I was searching for a good masher that would get the job done and meet a few requirements. When I spotted this one from the Italian Centre here in E-town potato mashing seemingly was going to the next level.    

The weight is hefty and the dual mashing plates are handy. The zig zag plate does mega mashing to cut down large cooked potatoes and the other perforated plate for small mashing to reduce the amount of lumps. Just pinch the side purple buttons to switch between plates. Two potato mashers in one! Convenient and the stainless steel cleans up nicely. I luv the purple and black combination. It gives this a bit of a gothic feel as far as kitchen gadgets go. 

And it did go to the next level. Here is the potato masher in action. Both plates were used and the mashed potatoes went smoothly. No more dread over mash potatoes and as far as the arm workout... it still exists. 

Hope everyone had a great weekend! - JW   

Coconut Blonde Brownies

Just as good as chocolate brownies, blonde brownies offer a sweetness that can not be denied. Add coconut and you have a chewy brownie that gives it's rich chocolate counterpart some competition. Although this recipe is quite simple my son was there to lend an assisting hand. 

Coconut Blonde Brownies

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1/3 cup melted butter

1 cup firmly packed Demerara sugar (dark brown sugar)

1 large egg, beaten

1 teaspoon vanilla

1/2 teaspoon baking powder

1/8 teaspoon baking soda 

pinch of salt

1 cup cake flour or all purpose flour

1/3 cup of sweetened flaked coconut

Notes: Since I like coconut I was a bit generous with my measurement and added a 1/2 cup instead. Unsweetened may replace the sweetened coconut. You may also add butterscotch or white chocolate chips, walnuts or chopped pecans. I can not stress this enough Demerara sugar is a must... it adds a deep molasses like flavour that golden or yellow brown sugar can not. 

METHOD:

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1. Preheat oven to 350ºF.

2. Then lightly grease and flour an 8x8" square baking pan.

3. In a large bowl, whisk together the melted butter and sugar.

4. Add the egg and vanilla. Whisk until blended.

5. Add the flour, baking powder, and salt. Mix together with a spoon or spatula

6. Add the coconut.

7. Pour the batter into the prepared pan. Spreading it out evenly.
8. Sprinkle the top with flaked coconut.

9. Bake for 20 - 25 minutes or until a toothpick comes out clean. Allow to cool then cut into squares. Serve. 

Notes: I tested the brownies with a toothpick after 20 minutes. I felt that they could use a minute or two longer. In the end I baked them for 22 minutes.

Enjoy! - JW      

Copper Cookware

I picked up this tiny copper pot from Jenner's in Scotland. It is the perfect size for melting butter. It was on sale which makes it even more fabulous than it already is. My only regret was not picking up another piece or two from the collection. - JW 

*Cucina, copper tri-ply 7cm Open Mini Saucepan by Linea Home from Jenner's Department Store. houseoffraser.co.uk

Breakfast and Cricket

Over the past few days we have been watching the last of the England vs. India test matches in Cricket. They have been very exciting and finished with England winning, today! Here are the breakfast I made and served during the past few matches.  

Scones with fresh strawberries and whipped cream, and a pot of Earl Grey tea.   

Pancakes, bacon, breakfast sausage with watermelon, and blackberries and a pot of Royal Assam tea.

English crumpets, deviled eggs, and bacon with a pot of Darjeeling tea.

Hope everyone is having a great weekend! - JW  

War - Time Cookery ~ To Save Fuel and Food Value

I found this exceptionally small cookbook at Edinburgh Castle. It is only 12 pages and the recipes are straightforward. No scraps or leftovers, if there were any during such a time when rations ruled and rightly so it was a means of survival, went unused. Rations did not limit the home cook it made them be more creative. Coming up with nutritional meals with what was on hand in the pantry. I have a few ration/wartime cookbooks that offer more inspiration for the home cook than this one. Obviously this was to give one a sample of what it was like during that period. Regardless, the recipes are no-nonsense and any cook or home cook can make use of the recipes today. Depending on ones culinary preference. The following recipe makes a good use of beans. I like bean salad so I suppose I would like bean stew. And maybe you would too.  

Haricot Bean Stew

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1 lb cooked beans

1 oz. chopped onion

Put 1 oz. fat in saucepan and fry onion, then put beans on top and a little chopped parsley. Cover with stock to water, add pepper and salt and 1 teaspoonful vinegar, and simmer until tender, thicken, boil and serve. An excellent dish made with beans, peas, lentils or macaroni. 

Notes: 

As simple as this recipe is and you have to remember the period. Reading this there are ways to add more flavour. Add curry paste when adding the stock, garlic, leeks or tomatoes. 

Have a good weekend everyone! -JW       

A Spurtle, Egg Topper, and a Salt Spoon

While I was in Scotland I did not hesitate to look at kitchenwares focusing my eye on oddities. First, was the spurtle, a Scottish spoon for stirring porridge. I do not know what makes stirring oatmeal with a spurtle better than a wooden spoon, however I was intrigued. I imagine that it will not bash around the oats as much. This fall and winter I will experience my porridge in a new way. Thanks to the mighty spurtle.  

Second, is the egg topper. Usually I use a knife to slice and crack open my boiled eggs. Looking like an oddly shaped pair of scissors I thought this could simplify things and be a bit fun at the breakfast table.  

Just place the egg topper over the top of the cooked egg. Pinch or squeeze the handles together so the sharp metal teeth grab hold of the shell. Twist to the left then twist to the right and voila the egg has been topped. As simple as it is it does take some getting used to. This gadget may be great for kids who are not so skilled with a knife.  

Third, a salt spoon. This spoon is wee but deep and comes with much debate. Whether or not it is proper to use a metal spoon or a wooden spoon when dealing with salt. I will let you decide what works best for you. I erred on the side of the salt gods and went with a wooden one. For £1.99 I think dishing out salt for my favourite recipes won't be so bad after all. 

Hope everyone is having a good week so far. - JW 

Finn's Cake

Yesterday my son, the elusive kitchen cape crusader, truly on the heels of his sister and wanting to show his abilities, baked a cake. There was much stirring and measuring that an amicable bake-off ensued. Both cakes were equally delicious and different. Offering many things for the dessert enthusiasts. My son picked the recipe, Squirrelmum's Blackberry and Apple Cake, from his favourite cookbook, The Redwall Cookbook. It is a pretty simple recipe. Again, most of the ingredients would already be in your pantry. Unlike my daughter's cake this recipes does have eggs and butter. Making this a great recipe for older children.    

I was on hand for any assistance my son may have needed. Although he displayed a certain amount of ease in the kitchen, like a scientist in his lab. I placed the cake in the oven and took it out of the oven. The smell of the baking cake throughout the house was intoxicating! At first this was the only photo my son would allow me to take. Those are his hands holding his cooled cake. He was pleased with his effort. I am proud of his ease, his competitiveness, and his commitment inside the kitchen.   

Squirrelumum's Blackberry and Apple Cake

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1 cup all purpose flour

1/2 cup almond (or 1/2 cup sliced almonds, finely ground with a mortar and pestle)

6 tablespoons unsalted butter or margarine, softened, plus additional for cake pan

6 tablespoons apple juice

2 eggs

1 tablespoon baking powder

1/2 teaspoon salt

A few drop vanilla extract

1 cooking apple (such as Granny Smith), peeled, cored and chopped

1 cup fresh or frozen blackberries

1 tablespoon Demerara (raw) or granulated sugar, for sprinkling 

METHOD:

1. Preheat the oven to 400ºF. Lightly grease and 8 inch cake pan (preferably springform) and line the bottom with parchment or waxed paper.

2. In a large bowl, beat together the flour, almond flour, butter, sugar, apple juice, eggs, baking powder, salt and vanilla extract.

3. Fold in the apple and blackberries and spoon the mixture into the cake pan. Sprinkle the Demerara sugar over the top and bake until golden and firm to the touch, 45 to 55 minutes.

4. Leave to cool on a wire rack (remove the sides of the pan if using a springform pan).

Notes: We used 1 cup of cake and pastry flour instead of the all purpose flour mentioned. Also we baked the cake for 45 minutes however found that at 40 minutes the cake could have come out of the oven. Different ovens may vary the oven temperature. 

Even more pleased with his baking effort. I managed this photo after much back and forth and finally... approval from the elusive kitchen cape crusader himself. 

Have a great weekend everyone! - JW   

Favourite Recipes with Scotch Whisky

After our lovely meal at the Amber restaurant, we nipped into the Scotch Whisky Experience shop and were amazed at all the whiskies offered. I found a few little items, like this cookbook. The recipes did not seem too complicated and some appear to be more simple and a matter of fact. Adding whisky is natural, of course... when you are in Scotland! Only 47 pages with 34 recipes that incorporate a wee dram here and there. The Creamy Chicken caught my eye however I made the Gaelíc Pasta (macaroni and cheese).     

And this is how the dish, Gaelíc Pasta, turned out. Creamy, cheesy with just a hint of whisky. Delicious.   

Gaelíc Pasta 

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If the pasta is cooked beforehand, just fold in a little olive oil and whisky to stop it from drying out.

Pasta (sufficient for 4 people)

1 oz butter

1 flour

3/4 pint of milk

1 egg yolk

3 tablespoons cream blended with whisky (Glenlivet malt)

Seasoning

Grated cheese

Breadcrumbs

Finely scissored chives

Melt the butter in a pan and mix in the flour to make a roux. Gradually add the milk and stir over low heat until the sauce is smooth. Beat the egg yolk and cream and malt whisky together and pour a little of the hot sauce onto the mix and stir. Take pan off the het and add the egg mix to the sauce and stir with the spoon; when blended, put back onto the heat, season, and leave to barely simmer to prevent curdling. Add the grated cheese, keeping a little back for the topping. Pour the sauce over cooked pasta. Mix breadcrumbs, reserved grated cheese and chives together, and sprinkle over the sauce. Flash under pre-heated grill until golden brown. A meal in itself.  

Notes: I made my own breadcrumbs by toasting day old bread, cutting the toast into strips, then cutting those strips into tiny cubes. Placing the cubes in a mortar and pestle to grind and mash together. You will be left with some roughed up cubes and some finely powdered breadcrumbs. I also added paprika on top. 

Hope everyone had a good weekend! - JW   

Piper's Chocolate Cake

The other day temperatures were extremely hot and my daughter wanted to make a cake.  We went straight to the pantry and found all the ingredients we needed. Her inspriation has been bubbling due to the fact that she enjoys watching a few Youtube cooking videos. Although she did most of the measuring, mixing and stirring, I was in the kitchen to over see her efforts and offer a hand when needed. Being her willful assistant. My daughter displayed such ease and comfort in the kitchen which made me very proud. Obviously, my devotion to creating inside the kitchen has rubbed off. Most of my assistance came towards the end. Placing the cake in the oven and taking the cake out of the oven.  

This cake recipe is easy on many levels. First, no eggs! No cracked shells or messy raw egg to deal with. A factor that some parents may find important when letting children create in the kitchen. Having no eggs and no milk either, make this cake vegan.  Second, simple ingredients. Just the basics. All the ingredients needed are probably sitting in your pantry at this moment. Third, one bowl, one spoon and one pan. Making this cake virtually effortless. Prep and bake time combine, 40 mins.      

Here is my daughter in action. Unlike my son, the elusive kitchen cape crusader. He does not like to get his photo taken. She does. My son thought vegan baking never tasted so good. I did inform him that vegan food does not consist only of baked goods but of savoury goods. And those are just as good.  

Piper's (No Egg) Chocolate Cake 

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1 1/2 cups cake flour or all purpose flour

1 cup sugar

1/4 cup good quality cocoa powder 

1 teaspoon baking soda

1/2 teaspoon salt

1/3 cup vegetable oil

1 teaspoon white vinegar

1/2 vanilla

1 cup cold water

1. Preheat the oven to 350º. Grease bottom and side of a square cake pan, 8x8x2 inches, with butter and lightly flour.

2. Mix flour, sugar, cocoa, baking soda, and salt in a large bowl. Mix oil, vinegar and vanilla. Stir in the oil mixture and water, vigorously, into the flour mixture for 1 minute until everything is well blended. Immediately pour into the prepared pan.

3. Bake for 30 - 35 minutes or until toothpick inserted in the centre comes out clean. Cool for 15 minutes. Then serve.  

Very happy with her efforts and the results were moist and delicious! My daughter did add a personal touch by placing shredded coconut on top of the batter before baking it in the oven. Therefore giving it a toasted coconut topping.

Have a good weekend everyone! - JW