Wednesday, 7 November 2018

Mango, Almond and Coconut Ladoos.



I have been travelling right up to the first day of the Diwali celebrations . Totally jet lagged I needed to make some quick and easy sweet recipe. With a maraton of Diwali preparations, I managed to make two sweets within a couple of hours. You can also check out my Pistachio barfi recipe here.

These Mango, Almond and Coconut ladoos are speedy to make and all the ingredients are store cupboard staples that I had in my pantry. They definitely were a hit with my family.


They are delicious with the tropical mango flavours which goes really well with the almonds and coconut. (Ladoo is an Indian name given to any sweet that made in around ball shape) .The mixture can also be set in a tray and cut into squares if you are limited on time.

Yield: 24

Mango, Almond and Coconut Ladoos

Decadent mango flavoured almond and coconut ladoos that are easy to make but taste delicious.
prep time: 10 minscook time: 10 minstotal time: 20 mins

Ingredients:

200g Coconut flour
100 g Coarsely ground almonds
200 g Condensed milk
Mango essence few drops
Few drops orange food colouring (optional)

Instructions

1. In a wok add the condensed milk and gently heat it on a low heat.
2. Add the coconut flour, almonds, mango essence and food colouring and stir the mixture until it comes together to make a pliable dough consistency.
3. Take the mixture off the heat and let it cool down.
4. Pinch walnut sized balls of mixture and make balls . alternatively use a ladoo making mould to give it a different shape,

NOTES:

These ladoos can be made with desiccated coconut , however the texture of the ladoos will be more grainy.
Created using The Recipes Generator





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Tuesday, 6 November 2018

Pistachio Barfi



Diwali is the celebration of lights, it's a Hindu celebration that spans over four day. The festival is to mark the return of Lord Rama from 14 years in exile and his victory of good over evil. Hindus all over the world celebrate by eating lots of wonderful sweets and savories, visiting family and friends and conducting prayers to the Lord Rama and Goddess Laxmi.

To celebrate Diwali this year I made Pistachio barfi (milk fudge) Barfi is my families all time favorite sweet and there is never an occasion when we do not make it. There are many flavours you can make but pistachio is an all time winner so below I am sharing the recipe for Pistachio Barfi.




Yield: 24 pieces

Pistachio Barfi

Delicious milk fudge make with ground pistachios.
prep time: 10 minscook time: 30 minstotal time: 40 mins

ingredients:

360 g Milk Powder
70 g Ghee (clarified butter)
150 ml skimmed Milk (can use any type)
90 g Coarsely chopped pistachio 
30 g Pistachio slices for garnish

For Sugar Syrup
150 g Sugar
100 ml Water
Few drops green food colouring
1/2 teaspoon pistachio essence

instructions

1. Add the milk and ghee to a glass jug and microwave for 30 seconds to melt the mixture.
2. In a large bowl add the milk powder and add the ghee/ milk mixture and rub it into the milk powder to form a bread crumb type of mixture.
3. In a pan add the water and sugar and bring to boil, simmer the mixture until you get a  one thread consistency sugar syrup. Add the green food colouring and pistachio essence. Turn off heat.
4. Add the milk powder mixture to  a large wok and on a very low heat stir the milk powder for 5 minutes to get rid of the rawness. Keep it stirring on a very low heat as not to burn it.
5. Next add the sugar syrup to the milk powder  and mix until its all incorporated. If the mixture feels dry add 2 tablespoonful of warm milk. (This may not be necessary )
6. Once the mixture comes together. turn off the heat and add in the ground pistachios and mix.
7. Line a square baking try with cling film and pour the mixture in to it. Smooth it out using the back of a spoon and garnish with the pistachio slivers. Press them into the barfi.
8. Leave the barfi to set for 4-5 hours after which cut into squares.

Created using The Recipes Generator


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Friday, 21 September 2018

Baking With Terraillon



The country is currently enjoying baking fever with the start of the the GBBO series. I too love baking, I am not an expert and its not my strong point, never the less I do dabble and try my hand at simple bakes.

One thing I have discovered is that baking is a science. The measurements for the ingredients have to be precise for a recipe to work as does the oven temperatures and baking times. Obviously having the right utensils and baking equipment helps to create the perfect recipe. I am really excited to share my new baking equipment that I am testing currently by Terraillon. Beautifully designed kitchen utensils that are stylish to look at functional and excellent quality.

 Multi Functional Bowl Kit- This is one bowl with four extra accessories built in. 


The set comprises of a 3l graduated stainless steel mixing bowl with dual function lid that can be used as an anti splatter lid or non slip support to place the bowl upon whilst mixing.
A second 0.5 l small bowl in the set is suitable for microwave and comes with dual function lid that doubles as egg yolk separator. There is an additional transparent lid that can be used to cover bowl for food storage.The clear lid also fits in the middle of the larger lid to convert it to a full lid so the bowl can be used for storing food.



Additional Features:

  • Product finish: Stainless steel and silicone
  • Heat resistant 220°C
  • Dishwasher safe
  • Microwaves resistant: silicone bowl only
  • Product dimensions: 27x27x13,5 cm

Kit Range Utensil storage storage box set- A Utensil pot with a spoon rest, silicon spatula and mixing spoon with a  stainless steel handles and a stainless whisk.






The utensil base is removable so that it doubles up as a spoon rest whilst cooking. All the parts are stainless steel and dish washer safe.


The spatula and spoon are sturdy and has a good gripping handle.
The whisk is light and again has a good grip on the handle making whisking easy.













Terraillon rolling pin and pastry mat.- This two in one rolling pin is great as it has a removable end that allows you to store the silicon  pastry mat inside the rolling pin when not in use.






The rolling pin also comes with 3 changeable spacers enabling you to decide what thickness you wish to roll the pastry so that you can get uniform thickness whilst rolling it out. This is really handy when rolling out biscuits so that you can ensure all the batch are the same thickness.



I am absolutely loving my Terraillon range of baking utensils which have become my bestest buddies in my kitchen.






If you too like this range do check out the Terraillon website to order.



** I was sent a set of Terraillon kitchen utensils to try out in my kitchen. All views and opinions shared are my own.

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Monday, 27 August 2018

Aubergine and Yellow Tomato Curry.


One of my favorite vegetables is aubergines and I always try and cook with them at least once a week. These wonderful purple aubergines used in this recipe are home grown from a friends garden. They are very young and tender with very few seeds inside them and they taste delicious.


I have paired them with these beautiful Yellow vine tomatoes that I picked up from the local farmers market. The tomatoes are sweet and juicy and are perfect in salads, although you can also cook with them by roasting them on the wine for pasta sauces or adding them to any curries dish too.


With these two lovely ingredients, I wanted to keep the recipe simple so I made this tasty Aubergine and yellow tomato curry which went really well paired with hot chapattis and rice.



Yield: Serves 4

Aubergine Masala with Yellow Tomatoes

Augergines sauteed in garlic and spices and cooked with baby Yellow tomatoes.
prep time: 5 minscook time: 20 minstotal time: 25 mins

Ingredients:

2 medium Aubergines
2 cloves garlic
1 red dried chilli
12 Baby yellow Tomatoes
3 Springs fresh Coriander
1 teaspoon salt
1 teaspoon chilli powder
1/2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon mustard seeds
1 tablespoon olive oil


Instructions

1. Wash the aubergines and cut in half length ways and then into thin 5 mm slices.
2. Peel the garlic and finely chop it.
3. Cut the tomatoes into quarters.
4. In a pan add the oil , when it is hot add the mustard seeds and red chilli and wait for the mustard seeds to crackle.
5. Add the garlic and saute for a minute, next add the aubergine slices and toss in the oil for 3-4 minutes.
6. Add all the spices  and toss the aubergines to coat them. Cover and cook the aubergines for 10 minutes  on a low to medium heat after which add the tomatoes and cook further for another 5 minutes.
7. Turn off the heat and transfer the aubergines to a serving dish and garnish with freshly chopped coriander.

Created using The Recipes Generator


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Thursday, 2 August 2018

Top 10 vegetarian recipes for Al fresco dining.

The weather in the UK has been lovely and hot the past few weeks and I am enjoying spending time out doors. We relish Al fresco dining, barbecuing and eating healthy. Our meals mainly consist of light quick to prepare recipes that include plenty of salads. To beat the heat and to keep hydrated we are also enjoying refreshing home made mocktails, and smoothies too.

My current favorite go to recipes are:











































Do you enjoy eating outdoors? Do share your tips and recipe suggestions for eating Al fresco in the comments below. In celebration of this gorgeous weather, I am giving away a copy of the Weber's American BBQ book and a Weber's apron to one lucky simplyfood reader.

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Prize 1 Weber's American BBQ book and a Weber's apron


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