Have you a particular dish that you know you don’t like, but have never really ever tried it?
Or perhaps you were once bitten, twice shy in regards to a particular food?
For me, that was Sticky Date Pudding.
I would swerve away from these dried out chewy concoctions at buffets and head straight for the chocolate mousse, pavlovas or berry desserts on offer. I am not really a fan of dates, anyway, unless they are in a Mocha Date loaf, one that I have made at home, myself.
Would you call that being a kind of food snob? Hand up – that’s me!
The thought that I was a food snob struck me in an idle moment yesterday, as I was adding the last of the brown sugar from its packet, atop my morning porridge.
As is my habit, I double-checked the information on the side of the empty brown sugar packet, prior to disposing of the packet, in case there was an interesting recipe that I might consider making.
“Oh.” I sighed with resignation, disappointed to see the suggested recipe was merely sticky date pudding. I tossed the packet aside to go in the rubbish.
Not interested in that, I thought.
Nevertheless, with the topic of pudding on my mind, I struck up a conversation with the M.o.t.h. (aka Man of the House).
“Do you like Sticky Date Pudding?”
“No, I don’t.” was his curt reply. “Never have,” he said, shutting down the topic fast.
I can only blame some kind of homemaker’s intuition that made me re-consider that recipe for sticky date pudding, or it could have been the brainwashing of those Zero waste bloggers.
I noted that cream was one of the listed ingredients in the sauce and making it would mean I could use up the leftover cream sitting in the fridge and not feel guilt at being wasteful.
Add to this, I do like to try new recipes and I had never made this before. I am making #onecakeaweek over at the Home by the Sea and a pudding would be a lovely addition to the theme.
What is the Health Benefits of Eating Dates?
Often maligned, dates are surprisingly good for your health. They may aid with digestion, improve bone health, lower cholesterol and are a tasty source of calcium, iron, phosphorus, potassium, magnesium, zinc, and fibre. Amazing, really.
The umpteen health benefits of dates has made the delicious fruit one of the most sought after foods in the world of health and nutrition.
So, last night at the Home by the Sea, I made that CSR version of Sticky Date Pudding. Can you believe it turned out to be highly successful with the Moth and a completely delightful surprise for me. (Otherwise, it probably would not rate a whole blog post).
It was soft and delicate and there was not one sign of a chewy date, just a subtle fruity flavour with a freshly baked cake-like texture. The butterscotch sauce, which I was so wary of, initially, could be described as a creamy and buttery, ‘nectar of the Gods,’ with a molasses-like sugary flavour that oozed over the pudding, like velvet.
Why was I so tentative about Sticky Dates? This was not the same dried out chewy version of pudding, I always thought of, at all.
As you have surely guessed, I am now a convert, and the M.o.t.h. could not stop raving about it. In fact, so enamoured was he with this version of Pudding he was going back to the kitchen for a third helping, when I intervened suggesting he might like to keep some for the following night. (I was considering his waistline, of course!)
In addition to our regular posts, the Friendly Friday team at TheSandyChronicles and StPA, are featuring Guest Posts from Bloggers who contribute to the Friendly Friday Photo Challenge.
Ju-Lyn, a Singaporean blogger, from All Things Bright and Beautiful especially enjoys food and cooking, in addition to making ‘purposeful choices, ‘ and has kindly contributed a guest post to our weekly theme of “Something Different,“ in the form of a post about a Basque Burnt Cheesecake.
Ju-Lyn regularly posts mouth-watering foodie delights, on her blog, and this recipe is no exception.
Did someone say Cheesecake?
I hope you will be tempted to try it, for yourself.
Guest Post by All Things Bright and Beautiful
I love cheesecake, of all sorts: baked/unbaked, cream cheese/ricotta, New York/Japanese. I will scoff each with delight!
It was love at first bite! So enamoured was I that I didn’t realise there was no crust, which I only registered in retrospect. I have never made a cheesecake without a crust before so the idea intrigued me and I begged the recipe off the friend, who gifted me the slice.
It took us a while to get started because our baking shop was out of 500g tubes of cream cheese. After searching for more than a week with no small tubes in sight, I decided to take the plunge and bought a 2kg block. With this quantity, I was free to experiment. The recipe is simple enough, but it makes a tall cake baked in a 6-in circle tin, resulting in a silky gooey centre. Older Daughter wanted to see if dividing the batch into two, (ie. 2 x 6-in tins), would make any difference as she prefers a firmer crumb.
So we did. The verdict is split. Half of us love the taller version, with a slightly squidgy centre. The other half prefer the uniformly firmer texture of the shorter slice. We do all agree that we love the intense, smokey caramelised top of both versions.
· 3 large eggs, room temp (approx 150g of eggs without shell)
· 270g heavy cream/thickened cream
· 20g all-purpose flour
· 1 tsp vanilla extract
· 1 tsp lemon juice
1. Line a 6” circle cake tin with 2 layers of baking paper and trimmed to have an overhanging amount of 1.5″-2″.
2. Preheat oven to 240 degrees C.
3. Cream sugar and cream cheese together until smooth.
4. Add eggs one at a time and beat until smooth.
5. Add the vanilla and lemon juice. Beat until just mixed.
6. In a separate bowl, mix flour and heavy cream until smooth.
7. Slowly pour the cream/flour mixture into the cheese mixture until mixed through.
8. Bake for 30-35mins until top is dark amber and almost charred at parts but the middles still has a wobble to them when you give jiggle the pan.
9. Cool in the tin fully on a wire rack at room temperature to allow the cheesecake to set.
10. Remove from the baking tin and enjoy at room temperature.
11. For a less “gooey” center, place into the fridge after cooled to allow it to chill and set.
For the 2-tin version, we lined the tins with only 1 layer of baking paper.
We shortened the bake time by 5 min.
Thank you Ju-Lyn for creating something different for us.
The photos are enough temptation for me to try creating this on my own.
If you would like to feature in one of the Friendly Friday Team’s Guest Posts, please contact Sandy, from (TheSandyChronicles) and Amanda, from (StPA), either by way of comment below or directly via their Blog Contact Pages.
The Friendly Friday Photo Challenge with the theme Something Different, will conclude Friday this week, when Sandy will post a new theme on The Sandy Chronicles.
When is a Cookie a biscuit? When you live in Australia, of course.
On April 25 each year, Anzac Day, the nation stops to commemorate the supreme sacrifice of a group of soldiers that have contributed to the development of our national psyche. We don’t have many traditions of our own so we have adopted this to be a signifier that we are Australian. And the Anzac tradition has even spawned a biscuit or cookie! How Australian!
Today, there won’t be any dawn Anzac services attended by the many descendants of those soldiers, so it is likely that we might all be baking these biscuits at home, remembering the soldiers.
The ANZAC Biscuit
During WWI, a certain type of biscuit/cookie was sent by mail, in sealed tins, to the troops fighting in the filthy trenches at Lone Pine and Anzac Cove in Turkey. They were sent all the way from Australia, from the mothers and sweethearts of those brave, young men who were to fight Britain’s war against Turkey.
It was thought this biscuit would keep well in transit for an extended period of time. As such they are regarded as quintessentially Australian and our tradition of making Anzac biscuits on April 25, has continued for the past 9 years. Almost as old as this blog itself!
Below you will find the recipe.
Anzac Biscuit Recipe
I have posted two versions here. The first recipe is mine and the second, the trusty Women’s Weekly magazine version. Please post what temperature worked for you, if you do try the recipe…
Preheat Oven 170 – 180 C or 350 F
1 cup plain or all-purpose flour
2 teaspoons ground ginger
1 1/2 cups rolled oats
1 cup desiccated coconut
1 cup white sugar
1 tablespoon golden syrup – you can use honey or maple syrup as an alternative
2 tablespoons boiling water
1 teaspoon bicarbonate of soda
160 g or (⅔ cup) butter, melted
Method 1. Sift flour and ginger into a mixing bowl and add coconuts, oats and sugar. Mix and make a well in the centre ready for the addition of the wet ingredients.
2. Stir in Golden syrup, boiling water and bicarb soda, in a small bowl, until combined.
3. Add the syrup mix into the dry ingredients, along with the melted butter. Mix well.
4. Take heaped teaspoons of mix and roll into small balls.
5. Place on trays and flatten gently.
6. Bake 10 minutes or until golden brown
7. Cool on tray 10 minutes until they firm up slightly.
Wanting to try the ever faithful Woman’s Weekly recipes, last year I cooked up a second batch. These ones aren’t so crisp, but if you like the flavour of brown sugar, they are worth a ‘go.’
Woman’s Weekly Anzacs
Preheat oven 160 -175 C or 350 F
125 g (I cup) butter chopped coarsely
1 tablespoon golden syrup
3/4 teaspoon bicarbonate of soda
2 tablespoons water
1 cup flour
3/4 cup brown sugar
1 cup coconut
1 cup Rolled Oats
Melt butter and golden syrup over low heat.
Add bicarb and water to butter mix.
Mix remaining dry ingredients and combine wet and dry.
Spoon teaspoons of mix on to lined baking sheet, and flatten slightly.
Most of us have heard of Michelin stars. That system of rating restaurants according to the results of reviews on consistency and presentation of food, quality and mastery of technique.
But Michelin stars can be a fickle thing. They come and go, as a famous French restaurant, formerly run by Paul Bocuse, found out recently when they were downgraded to two stars by Michelin, after holding the rating without interuption since 1965. Even celebrity chef Marc Veyrat, recently sued the Michelin guide over a lost third Michelin star.
To me, it is mostly irrelevant and might mean an expensive price tag. I wouldn’t refer to Michelin stars, or lack thereof when choosing a location to eat.
So imagine my surprise at the following events:-
Miss Teen, almost Adult, and I were on our final night of a 2 week trip to Japan. We had arranged to stay in a cozy and very traditional Ryokan (traditional Japanese inn), in the Kyoto district before flying back to Australia.
In case you have not heard the term before, staying at a Ryokan means sleeping in traditional accommodation, on Tatami mats on the floor, bathing in a traditional Japanese tub and eating traditional Japanese food.
Staying at a Japanese Traditional Inn – Ryokan in Narita – 2008
Back in 2008, I stayed at an amazing Ryokan in Narita, which had been a former Shogun’s palace some 400 years before. Our accommodation included three emormous rooms plus a small toilet. The dining area was replete with Japanese style recessed dining table with comfy floor cushion and the sitting area overlooked a Carp fish pond and Japanese style garden courtyard set amongst topiary trees and bonsai. Idyllic. It was magical.
But no Michelin rated food was served at that ryokan. You see I’d ordered a Western Style breakfast which consisted of a lettuce leaf, (Japanese seem to be obsessed with the lettuce), a mandarin segment or two and a piece of onion. It was rather strange, but we dutifully ate it anyway, well one of the kids gnawed on the 1 slice of white bread that accompanied the salad breakfast of sorts, and the other reported that she wasn’t hungry… But it was still a great experience.
Japanese Ryokan – Kyoto
For this Japanese vacation, I wanted our last night in Japan to be rather special, so we booked a night at a traditional Ryokan, in Kyoto.
The location and decor really lived up to expectations. Shoes off and stored at the door, was a must. Upon check-in, there were lengthy instructions about how our night would go from the gentlemen dressed in a Yukata – a specific kimono worn in Ryokan, even when and, if, I should wear the Yukata.
I had, at this point, completely forgotten the accommodation booking included dinner.
“Dinner will be served at 8pm,” I was then informed.
“Where shall I go for dinner?” I tentatively asked.
“That will be explained,” the Yukata, clad attendant, stoicly advised.
It wasn’t explained, at all.
After showing us to our room, we decided to wait until 8pm and see what transpired. There seemed to be so many rules that I didn’t want to ask again! At precisely 8pm, there was a soft knock at the door.
Our meal was served in our room by a gorgeous Japanese lady, dressed Geisha-style, at the Japanese style dining table provided.
Let me tell you sitting cross legged at a low dining table was less challenging for my knees, in 2008, than it was for the now age 50+ knees!
The presentation of the meal was glamorous. I was very impressed. This was our first course, and I was excited to taste it.
I didn’t know what it was and tasted it anyway. Miss Teen Now Adult simply played with the food. The second course was a delight for me, but the daughter was again unimpressed.
Again it was largely seafood. Prawn and Sea cucumber et.al.
Miss Teen Now Adult does not eat seafood – at all.
I had only given the menu a cursory glance, as it was delivered with the first course and I was simply too much in awe of the presentation, to read much of what was written there.
Dutifully, I ate Miss Teen Now Adult’s portion, as well as mine, for both the first, second course and the third courses. I wanted to show my appreciation for the care taken with the meal.
After the third course, I was tad concerned about what was to come and thus checked the menu again to see six of the 10 courses contained seafood. I suddenly realized I couldn’t eat all her serves, as well as mine. But I also didn’t want to be rude and refuse the food either.
With a rising sense of horror, I then read the information compendium in the room, wherein it mentioned that Chef Harada, was a celebrated Michelin 1 Star chef. Eeek!
Miss Teen Now Adult was refusing to eat a Michelin star meal!
So what did I do, then? I shall have to tell you that another time.
I can say though, that Miss Teen Now Adult, was happy with the breakfast served the following morning, and hungrily gobbled it all.
Even the lettuce!
Thank goodness breakfast was something for Miss Teen Now Adult to Ponder More About.
I do like drinking tea and now I have access to tea suppliers selling specialised leaf teas, it won’t come as a surprise to hear that I enjoy a cup of ‘Stockholm blend’ tea – (goodness, even my house is called the ‘Stockholm Design’ by the Builder). But it is not tea, that I will be writing about today, but a nutritious drink that makes a great breakfast food – a powerhouse of nutrition on the go. Perfect for busy people and kids.
Traditional Juletime Egg Nog
For many European and Americans, Eggnog is a popular drink to have at Christmas. Harking back to a 14th century concotion called Posset – a kind of curdled milk mixed with ale, Eggnog and cold, winter days just seem to go together. Maybe that’s the added whisky or rum that warms the body and the soul, perhaps? The link below is for the traditional Christmas Egg Nog recipe from Jamie Oliver, but my drink is altogether different.
As most know, or might suspect, I live in a warm climate and as such we don’t have the need to have warming drinks to get us through a snowy morning.
My take on EggNog is completely non-alcoholic, is chocked full of nutritional goodness and makes the perfect start to your morning, especially if you don’t have to time to cook, or eat, a hearty breakfast.
My version of Egg Nog looks the same as in the above picture but is way easier to prepare, packs a punch nutritionally and is suitable for children as well as adults, as there’s no alcohol added.
Healthy Breakfast Drink
Many of the working population are rushed! There’s no time to prep a cooked breakfasts. Others might not feel like eating early in the morning and can only face black coffee! This twist on the traditional egg nog prepares your body and mind for the day, fills the tummy and takes seconds to prepare.
Kid Friendly Breakfast Egg Nog Recipe
1 – 2 Eggs depending on your mug size
1 teaspoon Sugar – Caster sugar dissolves faster
1 teaspoon Vanilla Extract
1/4 teaspoon Cinnamon
1 cup Milk – can be almond/coconut/full fat/skim or soy
Whole Nutmeg * – freshly ground from the whole nut*
Break the egg in a large mug and whisk vigorously with a fork.
Add the sugar and whisk again until the sugar dissolves.
Add cinnamon and vanilla extract and mix through.
Add milk and whisk thoroughly until combined
Grate nutmeg on top to cover with a small grater
*One of my kids used to get a little confused calling nutmeg – egg mut. Whatever works we thought – regularly calling it ‘egg mut, ‘ until they became teenagers.
Breakfast Egg Nog Variations
Fruit Egg Nog: -Add raspberries or strawberries, even mango and pulse in a Nutribullet or blender, for a fruity, vitamin filled hit!
Choc or Mocha – Add 1 teaspoon cocoa powder and/or coffee diluted with a little boiled water for those with a really sweet tooth or coffee cravings.
Nutritional Benefits of Egg Nog
As well as the milk component contributing to the dairy and calcium RDA components in your diet, ingredients such as eggs and spices round out the benefit of a daily Egg Nog drink, (without the alcohol).
One egg has only 75 calories but 7 grams of high-quality protein, 5 grams of fat, and 1.6 grams of saturated fat, along with iron, vitamins, minerals, and carotenoids. The egg is a powerhouse of disease-fighting nutrients like lutein and zeaxanthin.
Nutmeg is low in Cholesterol and Sodium, is a good source of Fibre, and Manganese and support mood, digestion, sleep, good skin and brain health. It may also lower blood pressure. But don’t binge on it. Too much may not be so helpful.
Start the day with a Breakfast Egg Nog or Egg Nog Smoothie! This drink works equally well in filling up children’s tummies at afternoon tea time. This stops them snacking on junk before dinner!
Join in with Moon’s Cook Eat Repeat Challenge here:
I was skimming through an old recipe book today, deciding whether to keep or throw it out. I do have an excess of household ‘stuff,’ that’s been in storage for well over twelve months awaiting our relocation into a modern new house by the beach, so even with the massive amounts of cupboard space the new house has, I still would like to downsize as much as I can.
So it was in a somewhat semi exhausted state from unpacking, I happened upon the recipe book. Truly, it might have just been easier to toss the whole thing out and start with fresh recipes, but handwritten old favourites evoke family memories too, so I knuckled down with a cuppa and flipped through the yellowing, slightly food stained pages. That’s when I found a recipe for “Avocado Norwegian,” that I had torn from Brisbane’s first ever vegetarian restaurant’s cookbook. The recipe is a form of salad topping an avocado half.
Now normally the thought of chomping into half an avocado, (even one with a delicious topping), as one would an apple or pear, turns my stomach, but for some reason I saved this recipe and thus, gave it another look. I thought anything remotely connected with Scandinavia always deserves my attention.
I decided it might work better if I changed it a little and gave it a bit more flair. After all, who doesn’t adapt recipes?
With the addition of a few extra ingredients, served on a bed of spinach/kale mix, and garnished with dill sprigs, I created a kind of Norwegian Waldorf Salad Fusion.
As an added bonus, the avocado is another way to add Vitamin C, E, K, and B-6, as well as riboflavin, niacin, folate, pantothenic acid, magnesium, and potassium, beta-carotene, and omega-3 fatty acids into your diet. It surely packs a nutritional punch.
This is the final recipe for Avocado Norwaldorf Salad
Serves approximately 2 people
2 sticks celery
1/2 cup Fresh walnuts
1 -2 red apples – I used a Royal Gala variety
1-2 green apples – such as a Granny Smith
Fresh mint leaves, roughly torn
1/3 cup Dill Pickles, roughly chopped
Jarslberg cheese, cubed – amount depending on personal preference
Mayonnaise to cover
1 tablespoon of Dijon Mustard or Dijonnaise
Dill sprigs for garnish
1 Avocado, peeled and diced into large chunks
Squeeze of Lemon juice (optional)
Seasoning to taste
Mix ingredients together, adding Avocado last.
Camembert cheese wedges on a bed of Spinach/Kale/Lettuce
Enjoy! Healthy, tasty and definitely worth a second look.
Before the southern summer heat vents its spleen and the northerners tuck themselves in for winter, a nutritious meal that might ward off cold and flu viruses that accompany seasonal changes, could be just what we need.
Such as Minestrone served with some crusty rolls/baguette slices.
There are a multitude of recipes for Minestrone out there, from basic to gourmet, but I tend to think the best for me, is a mixture of both. Something easy to prepare, easy to cook and simple to remember, especially when I am out shopping for ingredients.
Saute, simmer and sip…..that is my mantra when making soups. You don’t want to be fussing too much, nor for too long.
Minestrone Soup can be a complete meal in a bowl, providing plenty of protein, carbohydrate, minimal fat, green vegetables, lots of fibre plus vitamin C, A , B, beta-carotene, potassium, calcium, phosphorus, magnesium, iron and zinc and more.
It is also a great way to use up those leftover vegetables that are heading towards their use-by date.
The recipe can be adapted to feed a hungry horde or a small two person family. Another advantage is that you can cook this in one large saucepan, if you wish (read: less washing up), or you may prefer to saute the ingredients separately. This is totally your choice.
2 rashers Bacon ( this is optional, if you want to keep it vegetarian)
500 ml (2 U.S. cups) Beef/Chicken/Vege Stock, plus 1/2 cup extra stock in reserve.
An assortment of vegetables which might include:
2 – 3 Carrots, sliced & diced
1/2 cup sliced cabbage
2 medium Potatoes, peeled and diced
3 celery stalks, diced but keep leaves and top of stalk whole
1/2 cup Frozen/fresh sliced beans
2 zucchinis, diced into large chunks
1/2 cup Spinach, chopped roughly (frozen or fresh)
1-2 Handfuls of torn fresh basil leaves
440 g (15oz) Can Chopped Tomatoes
120g (5oz) tin Beans of your choice (cannellini, kidney or even a can of four bean mix)
1/2 cup dried Pasta* , preferably small shells/spirals but any pasta will do nicely
* Time-saving tip: Use leftover cooked pasta, instead of dried/fresh.
splash of red wine (optional)
2 Bay leaves
Herbs such as Oregano, parsley
Salt and Pepper
Shaved Parmesan cheese (fresh) for garnish
What you can do whilst watching TV or listening to some good music, otherwise known as the:
Begin to heat the stock in a large saucepan.
In a separate pan, saute bacon, onion and garlic in olive oil for 3-5 minutes, and add the stock.
Add prepared vegetables and basil leaves to the pan and saute for about 3-5 minutes depending on the quantities used.
Add the chopped vegetables to the stock mix along with the whole celery leaves, chopped tomatoes, bay leaves and red wine) and bring to the boil.
Simmer for 10 minutes – quite enough time to take a power nap, relax, change the playlist, check email, (although I don’t encourage the latter). You could even try some of the wine, if you decided to add some to the soup! Not too much, though, or you might forget to include the last few steps of the recipe!
I like to remove the Bay and celery leaves at this point, otherwise it is difficult to retrieve them later on.
Add the dried pasta, herbs and seasonings, including salt and pepper to taste.
Cook for about 8 -10 minutes. It should be starting to smell oh-so-good!!!
Drag yourself away from the computer, or the wine, to check on the stove! At this stage, it should look a bit like a thick casserole as opposed to a soup. You can leave it this way, if you prefer, or
Add around extra 1/2 – 3/4 cup stock or water, to thin it down a little.
Heat through, taste test to adjust seasonings, and serve, garnished with a little fresh shaved Parmesan.
Voila – A complete meal in a bowl and little washing up!
This salad has something a little different for ingredients and looks great on the table due to its intense color and flavour. All the more perfect and refreshing, if it is summer, in your part of the world!
If you are looking to make a quick lunch, possibly to take to work, and still have leftover that can double for a light and healthy dinner, then this Quinoa and Pomegranate Salad, I’ve adapted from Lorelle’s recipe might be a perfect option. [After all who likes a soggy sandwich for lunch, or has the energy to make a nutritious gourmet meal, when work finishes late.]
As the main ingredient was “Quinoa,” one of those buzzy superfoods that everyone is talking about, and I noticed a bag of tricolour Quinoa just begging to be used in my pantry, I thought I’d try it out.
In addition, this recipe has pomegranate and I do like pomegranate!
But first a little about Keen-wah, or Quinoa!
“Quinoa is gluten free, high in folate and Magnesium, and Manganese. Quinoa is (also) high in fiber, protein and has a low glycemic index. It has been linked to weight loss and improved health.
Red quinoa (which takes on a brownish hue when cooked) has a richer taste, slightly chewier texture, and somewhat nuttier flavor compared to white quinoa. It’s often the quinoa of choice for cold salads as it holds its shape better during cooking. “
“Quinoa is also high in B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.
These important molecules have been shown to have anti-inflammatory, anti-viral, anti-cancer and anti-depressant effects in animal studies. “
Potassium has the added health benefit of, “protection against loss of muscle mass, preservation of bone mineral density and reduction in the formation of kidney stones.”
Lorelle’s wonderful recipe suggested using Pomegranate Molasses as an ingredient for the salad dressing. But where would I find that?
Not in the mainstream supermarket, that’s for sure.
Lorelle suggested I try to source it from a Middle Eastern Grocer. That required finding one first, and getting a free day to go there, so instead, I decided to adapt Lorelle’s recipe using some extra honey in place of the Molasses and adding a few of my own ingredients, that I had in my pantry.
Recipe on the go.
NB. I have included the usual way to prepare Quinoa at the bottom of this post.
Then I encountered another problem I had not anticipated –
Problem #2 –
How do I peel the pomegranate, and get those beautiful juicy capsules out?
How do you do that, I thought? Anyone have a suggestion?
There was a somewhat aborted attempt, by me, to cut the pomegranate in quarters and then scoop out the seeds with a teaspoon.
Those in Club Pomegranate ‘knowhow’, can probably imagine the slightly shocking scene that soon confronted me:
Tens of dozens of small ruby red pomegranate capsules flinging about in all directions over my kitchen bench and floor as I tried valiantly to scoop them out. To which, my son who had just arrived hoping for something to eat stood at the door of the kitchen, with his mouth gaping, pointing quizzically towards the floor.
What’s happened here? he said, his face aghast.
I looked down at the ruby red smears on my hands and all over the kitchen floor – quickly realizing the creamy-white tiles were now reminscent of a scene from a B grade Murder Movie. “I was trying to remove the pomegranate seeds,” I said. “But I am not quite sure how.”
The look of his face made me think he remained totally unconvinced I wasn’t killing some poor creature, for its meat.
Luckily for me, and somewhat late to the party, Youtube came to my rescue.
This is how Ishould have approached the task.
Only when you know how!
So Helter Skelter Scene averted, and tiles duly mopped clean, I was back to the salad.
I did add some other minor variants to the Lorelle’s ingredients list, so I do hope she doesn’t mind.
Here is how it turned out:
Looks pretty scrumptious and I am happy to recommend it.
Instead of sharing it with my family, who are prone to turn up their noses at strange new dishes, I took it to work, for lunch.
Work lunch – Done!
Here is the full recipe:
Chickpea & Quinoa Salad
1 tablespoon olive oil
2 cloves garlic, minced
1 cup uncooked Tri-colour Quinoa
¼ cup toasted sunflower seeds
1/3 cup toasted pine nuts
1 ½ cups chicken stock*
1 (15 oz.) can chickpeas, rinsed and drained
1 can corn kernels, rinsed and drained
1/2 punnet Gourmet Pecorina tomatoes,
(I used yellow and red ones for contrast)
½ cup chopped parsley
¼ cup chopped mint
1 cucumber, [diced]
½- 1 cup pomegranate seeds
¼ cup olive oil
4 tablespoons lemon juice
¼ teaspoon cumin
2 tablespoons honey
½ teaspoon salt
In a medium saucepan heat the Olive oil.
Add garlic and sauté lightly
Add Quinoa and stir over low – medium heat for a few minutes.
Add the chicken stock* or water and bring to a boil.
Reduce heat and simmer covered for 15 mins or until water is absorbed.
Cool completely. Once cool, fluff the Quinoa to separate the grains.
Mix cucumber, herbs, and the rest of the ingredients together in a bowl, before adding the cooled quinoa and toasted nuts and seeds.
Mix all ingredients for the dressing together. Pour over Quinoa salad and mix well.
Serve on a bed of spinach* leaves for an extra nutritional boost of Magnesium, potassium, Vitamin K, A, and Iron.
* “Spinach is one of the best sources of dietary potassium and magnesium, two very important electrolytes necessary for maintaining human health. Spinach provides a whopping 839 milligrams of potassium per cup (cooked). As a comparison, one cup of sliced banana has about 539mg of potassium.”
Reminiscing about my Danish Grandmother who used to cook Orange cake for Sunday afternoon tea, I remembered how, as a child, I looked forward to visiting her house as I could smell the aroma of baking, as we arrived.
Anyone can find ten minutes to spare, right?
How long does it take to post on instagram with all those hashtags that must be included?
You can abandon convenience food a.k.a. supermarket style prepared cakes, in favour of a freshly baked treat and know that it is notdifficult nor time-consuming.
And it tastes SO much better!
This cake took me less than 10 minutes to prep, due to speedy preparation in the processor.
Then you simply wait for the oven timer to ring, while you check your social media or email and voila! Time for tea!
Perfect for a lazy Sunday afternoon this quick and easy recipe will have your mouth-watering for more. Apart from the sugar content, and a small amount of necessary butter, there are no extra unhealthy ingredients; plus it has the advantage of a bit of Vitamin C and delightful orange flavour.
Processor Orange Cake
A cake that is good for you! Yay!
Delicious as is, there’s no need to add any frosting or topping, eat it straight out of the oven.
A dusting of vanilla/icing sugar, or a simple mix of icing sugar and small amount of juice to soften to a clean frosting would be a nice option, if you aren’t counting calories or sugar content.
1 cup Caster or fine grain sugar, but ordinary sugar will do.
1 cup Self Raising flour (Self Raising flour is the same as 1 cup plain flour and 2 teaspoons of baking powder)
2 tablespoons extra of normal plain flour
2 tsp grated orange rind
1/2 cup orange juice
60 g (1/4 cup) soft butter
1. Combine sugar, flours, and orange rind in food processor with butter. Blitz sporadically until just combined.
2. Pour Orange juice through the chute with motor on.
3. Add eggs and blitz till smooth. Not too much though or your cake won’t be light.
4. Pour into well-greased bar tin (something with a base about 12 x 22cm/ 5 x 9 inch) that has been lined with grease-proof or baking paper.
5. Bake in a Moderate Oven 180º C, ( 375º F), for 40 minutes or until the top springs back when lightly pressed.
Ensure the cake cools for 5 minutes in the tin before turning out on to a wire rack.