Golden Goddess Turmeric Hummus

 

Infused with anti-inflammatory spices such as turmeric and ginger this vivid golden hummus will not only brighten your palate but add a touch of warmth to your day. Its sunny disposition has the perfect balance and harmony of savouriness and spiciness together in such a beautiful luscious spread.   

Golden Goddess Turmeric Hummus

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1 can (540ml) low- sodium chickpeas, drained

the juice of 1 medium - large lemon

1/4 cup tahini 

3 cloves garlic, minced 

1 teaspoon freshly grated ginger or 1/2 teaspoon ground ginger

1/2 teaspoon ground turmeric 

1/4 teaspoon salt

1/4 black pepper

1/4 teaspoon sweet paprika

a pinch of cayenne pepper

2 tablespoons olive oil or avocado oil

Add the drained chickpeas, lemon juice, tahini, minced garlic, fresh ginger, turmeric, salt, black pepper, paprika, cayenne pepper and oil in a food processor or blender and blend until smooth. Scraping down the sides of the container if needs be. 

For a more creamier texture add a bit more oil and or water, about 1 tablespoon oil plus 2 tablespoons water. Blend again. Taste and adjust the flavour, according to your taste, either by adding more turmeric, garlic or ginger.

When the hummus is a consistency to your liking, place into a serving bowl. Smooth the top. Drizzle with olive oil and sprinkle with paprika and garnish with slices of lemons or pine nuts. Serve with pita bread, crisp flat bread, rustic crackers or chopped vegetables. 

Mood-Boosting Golden Latte

    

If you are looking for a lift, this latte may be what you are after. Turmeric does have its health benefits for memory and focus, joint health, heart health and digestive health all due to its anti-inflammatory and antioxidant properties. That aside, this latte has a nice earthy spicy kick that is balanced and healthy.

Mood- Boosting Golden Latte

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makes 1 latte

1 cup Almond Milk or oat milk

1 teaspoon turmeric powder

1/2 teaspoon raw honey

1/4 teaspoon grated nutmeg

1 pinch of  black pepper

Place all the ingredients into a saucepan over medium heat. Whisk together until hot and frothy.   

Sunshine and fresh air are endless. Stay safe and well. - JD 

Golden Coconut Lime Loaf

 

This golden loaf gets its rich colour from the added turmeric and it certainly has all the warmth and glow of Spring and all the sunny disposition, do I dare say, of Summer. A dense loaf, such as this, is lusciously forgiving in what it doesn't have, no eggs, no butter or no oil and no dairy. Trust me, you won't miss those because it is glorious and flavourful.  

 Golden Coconut Lime Loaf

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1 cup (244ml) Almond milk

1/2 cup (161g) maple syrup

2 tablespoons sugar

1 cup (85g) coconut flakes, plus extra for decorating 

1 teaspoon vanilla

juice and grated zest of 1 lime 

1 1/2 cups (187.5g) unbleached all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon turmeric

1/4 teaspoon British mixed spice or nutmeg or cinnamon, optional

Preheat the oven to 350ºF. Grease and flour a loaf tin and line the bottom with baking parchment paper.

Combine the almond milk, maple syrup, sugar, coconut flakes vanilla and the lime zest and juice together in a large bowl. Whisk together until nicely blended. 

In another bowl mix the flour, baking powder, baking soda, salt turmeric powder and British mixed spice, if using, together well.

Add the flour mixture to the almond milk mixture and gently stir together to form a thick batter. Spoon the batter into the prepared loaf tin and spread evenly. Sprinkle the top with more shredded coconut. Bake in the preheated oven for about 45 minutes or until a toothpick inserted into the centre comes out clean.

Cool for 10 minutes in the tin and then remove the loaf from the tin and continue to cool completely on a wire rack. Sprinkle with more shredded coconut and finely dried edible flowers before serving. 

We had a lovely relaxing weekend and hope everyone had one too. It's midweek and although the sun seems to be hiding behind the cloud cover the birds are still singing. - JD    

Lemony Turmeric Tea Cake

Lemon drizzle cake is lovely however this Lemony Turmeric Tea Cake is divine. Fragrant and vibrant and ever so lemony. A bright and luscious celebration for Litha.  

Lemony Turmeric Tea Cake

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1 1/2 cups (215grams) all purpose flour

2 teaspoons baking powder

1 teaspoon salt

3/4 teaspoon ground turmeric

2 lemons

1 cup (200grams) granulated sugar (casters sugar), plus 2 tablespoons for sprinkling

3/4 cup (180 millilitres) of full fat Greek yoghurt or sour cream

2 large eggs

1/2 cup (115grams) unsalted butter (1 stick), melted

whipped cream, optional

Heat the oven to 350ºF. Lightly grease and flour a 4 by 9 inch loaf pan and line the bottom with baking parchment paper.

In a large bowl whisk the flour, baking powder, salt and turmeric. 

Grate 2 tablespoons zest from 1 lemon into a medium bowl. Halve the zested lemon and squeeze 2 tablespoons juice into a small bowl. Cut half the remaining whole lemon into thin rounds, discarding seeds. (Save the other half for another use.)

Add the 1 cup sugar to the lemon zest in the medium bowl; rub together with your fingertips until the sugar is fragrant and tinted yellow. Whisk in the Greek yoghurt, eggs and the 2 tablespoons lemon juice until well blended.

Using a spatula, add the wet mixture to the flour mixture, stirring just until blended. Fold in the melted butter. Scrape the batter into the prepared pan, smoothing the top. Scatter the top with the lemon slices and 2 tablespoons sugar.

Bake until the top of the cake is golden brown, the edges pull away from the sides of the pan, and a tester inserted into the centre comes out clean, 50 to 60 minutes. If the lemons are getting too dar, lay a piece of aluminium foil on top to prevent burning. 

Let cool before slicing. Serve with whipped cream.  

 

Bombay Potatoes

These easy potatoes are perfect with a curry or a lovely way to spice up your Sunday roast. 

Bombay Potatoes

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2 bags of mini potatoes

1/2 teaspoon salt

2 - 4 tablespoons grape seed oil

2 teaspoon black mustard seed
1 teaspoon turmeric

2 tablespoons curry paste 

1 onion, diced

Preheat oven to 400ºF (200ºC). Line a baking tray with baking parchment paper. 

Place the potatoes in a large stockpot and cover with water. Add the salt before the potatoes come to the boil. Simmer potatoes until just tender... approximately 5 to 7 minutes. 

Drain the potatoes. Allow to cool enough to touch and may be cut in half. Place potato halves in a large mixing bowl. Add the diced onion to the bowl. Set aside.  

In a small bowl, mix together the oil, black mustard seed, turmeric and curry paste. Drizzle the curry oil mixture over the potatoes and onions and gently toss to coat. Ensuring all the potatoes are well coated.

Turn out onto the prepared baking tray and pop in the oven for 30 to 40 minutes until nicely brown and crispy. 

Notes: If using leftover boiled or roasted potatoes, toss the leftover potatoes in a mixture of turmeric, curry paste, onions, oil and black mustard seeds before popping in the oven for approximately 20 to 30 minutes. Unfortunately, I could not find black mustard seeds therefore I used nigella seeds instead.
If you are using peeled potatoes you can add the turmeric to the boiling water with the potatoes.       

Hope everyone had a lovely weekend! - JD 

Burmese Chicken Curry with Coconut Rice

Our New Year's Day dinner was one that was interesting from start to finish. The Burmese Chicken Curry was easy and seeing how I had all the ingredients on hand I knew it was meant to be. As for the coconut rice which the only ingredient I was missing was the coconut milk. A quick trip the the grocery shop sorted that out. 

Pairing the two, mixed subtle flavours and exotic spices. It was culinary harmony. 

Burmese Chicken Curry

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2 to 2/12 -lb. broiler- fryer chicken 

4 small onions, grated 

1 clove of garlic, minced

2 tablespoons low sodium soy sauce

2 teaspoons chili powder or cayenne powder

1 teaspoon turmeric

1 teaspoon powdered ginger

1/2 cup vegetable oil

1 cup of water

* I used 6 boneless, skinless chicken breasts and I used 1 large onion, diced. I also find that adjusting the oil and water ratio might be in order.  

Wash and dry chicken. Removed skin. Remove meat from bones and cut into 1 to 2" pieces. Combine chicken, onions, garlic, soy sauce and seasonings in saucepan. Blend throughly. Stir in oil and water. Cover and cook over medium heat until chicken is tender about 30 to 40 minutes. Serve over coconut rice.

Coconut Rice

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2 cups of Jasmine scented white rice or basmati rice 

2 cups coconut milk or light coconut milk

1 3/4 cups of water

2 heaping tablespoons of dry shredded unsweetened coconut 

1/2 teaspoon of salt 

1/2 teaspoon of coconut oil or vegetable oil

* I really like coconut so I added more of the shredded coconut. I did use light coconut milk which cut down on the fat.  

Rub the coconut oil over the bottom and the sides of a deep sided saucepan. 

Place rice, coconut milk, water, shredded coconut and salt in the saucepan and set over medium high to high heat. Stir occasionally to keep the rice from sticking and burning to the bottom of the saucepan.I know other recipes for coconut rice will add a cinnamon stick during the cooking process and turmeric for colour.

Once the coconut milk and water has begun to gently bubble, stop stirring and reduce heat to low. Cover tightly with a lid and let simmer for 15-20 minutes, or until most of the liquid has been absorbed by the rice. 

Turn off the heat but leave the covered pot on the burner to steam for 5-10 minutes or until you are ready to serve. When ready to serve remove lid and fluff with a fork. When serving the rice in a serving dish top with toasted coconut. 

This rice was simply delicious as is. Subtle however fragrant.       

May 2014 be spicy! - JW