I had never eaten anything that was savory with mango in it. I was inspired to try this when I read this recipe from a cookbook I got called New Vegetarian by Yvonne Duivenvoorden. I must say it was simply delightful. The sweetness of the mangoes and the spiciness of the sauce are just a scrumptious combination. She made the recipe for breakfast and included eggs.
- 1.5 cups chopped onion
- 2 tsp mustard seeds
- 1 tsp cumin seeds
- 1 green chillies (the long thin green ones)
- 3 cloves garlic minced
- 1 tbsp ginger minced
- 1/4 tsp turmeric
- 2 ripe mangoes (chopped)
- 2 oz tomato paste
- 6 tbsp tomato ketchup
- 2 tbsp Maggie hot and sweet
- 1 tsp lemon juice
- salt to taste
- 1/4 cup finely chopped cilantro
Heat about 2 tbsp of oil in a pot on medium high heat. Once it gets hot add the mustard seeds, cumin seeds onion and chilli. Cook until the onions are softened. Add the garlic, ginger and turmeric and cook for about 2 mins. Add mangoes, tomato paste, ketchup, maggie hot and sweet and lemon juice and cook. If you find the sauce is too thick you can add some water. This does not need to be cooked a lot. About 2 -3 mins should be good. Add the salt and cilantro and take it off the heat. Serve it over rice/couscous or with bread/chapatis.
White Yeast Bread
I was watching telly yesterday and saw Rachel Allen making this bread. On the show it seemed pretty easy so I though I would give it a try. I found this recipe of hers on line Rachel Allen White Yeast Bread. I did actually knead the dough myself instead of using my trusty kitchenaid and it was a bit of a workout but it was so worth it. It did not help that I had gone to the gym earlier in the day and worked on my shoulders oh well a double work out has not hurt anyone that I know :-).
- 2 tsp sugar
- 425 ml warm water (from a hot running tap)
- 1 1/2 7oz sachet of quick rising yeast
- 1lb 10oz all purpose flour
- 2 tsp salt
- 4 tbsp olive oil
- 1 egg beaten
Put 150ml of warm water into a liquid measuring cup, add the sugar and stir. Then add the yeast and stir just a tad. Keep aside.
Sift flour and salt into a bowl and make a well in the center.
Add the remaining water to the liquid measuring cup to come up to 425ml and then add the 4 tablespoons of olive oil. Pour this into the flour well. Start bringing the dough together. (I assume you have washed your hands). Keep a little extra warm water on the side and if your dough is too dry keep adding a little water. I had to add about 2 tbsp more of water to get a softer dough.
Once the flour has all come together you will now need to knead your dough on the countertop or in the kitchenaid. The hand kneading process to do this is to push down on the dough away from you with the base of your palm. Then bring the stretched part back. Then do a quarter turn and repeat. Stretch for about 3-4 mins, then go to regular kneading and really work that dough. It took me about 10 mins to get a dough that once I pressed my finger into would spring back.
Then lightly grease your bowl put the dough in there and cover with cling film. I then let it sit for 2 hours in the microwave and it had doubled in size. Next take off cling film and punch the dough down. Do a little bit of kneading about a min or two, and put it back into the bowl, cover it again and let it relax for 10 mins.
Ten mins before you are ready to bake set the oven to 425F. Put an oven proof bowl filled with warm water on a lower rack in the oven.
Take the dough and shape it into the shape you want. I did a load bread. Remember to run your knife in a couple of spots on the top so that the bread rises without cracking on the sides (which is what happened to mine). Let it rest on the baking tray for about 30 mins or until it has doubled in size again, covered with a clean kitchen towel.
Take the towel off, brush gently with egg wash and sprinkle topping. I used Zatar which is a middle eastern spice mix. Then put the loaf into the oven for 15 mins. After that turn the oven down to 400F and bake for another 15 mins more. Mine was done at this point. The check is if you knock on the bread it will sound hollow.
The bread was delightful.
I started making Banana Bread a while back after I tasted Beth’s moms Banana bread that she bought to work. She was kind enough to get the recipe for me since I was so crazy about it. I have tinkered with it numerous times and this is my most favorite version. Thanks Beth!
- 1 cup butter softened
- 1.5 cups sugar
- 2 eggs
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 4 thawed ripe bananas (that were left in the fridge for about 2 days and then frozen)
- 1 tsp vanilla extract
- 1 tbsp milk
- 1 tbsp dark rum (or more if you like)
Cream butter and sugar until light and fluffy.
Add eggs one at a time and beat until well incorporated.
Sift flour, baking soda and salt together. Add to the mix in two batches mixing well.
Add mashed bananas and mix.
Pour into 2 greased lined pans (or unlined if you are using silicone pans)
Bake at 350 for 55 mins or less depending on your oven.
- You can always just half the recipe except for the baking soda to make just one loaf.
- Chocolate chips are a great addition
- A streusel topping is great – 1/2 cup brown sugar, 2 tablespoons flour, 1 tablespoon olive oil. Mix them up and sprinkle on the top before you put it in the oven
Fresh Pasta with Sun Dried Tomatoes
I have always loved Pasta and a couple of years ago was gifted with the KitchenAid Pasta Attachment. The first time I tried making pasta it did not work out so well. I did not dry it out and after boiling it, it became a glob. Our friend who was over for dinner was way to kind and insisted on eating it. I did go out and buy the Silver Spoon and used the recipe from there to make pasta and was really successful. I have tried many other pasta recipes since then but have a fondness for the egg noodle variety. I used to use an old broom (that was cleaned) to dry my pasta. Then I got this really small cute rack from The Cooks warehouse that works really well. I use the kitchenaid to knead the dough and if it is too dry I add cold water a little at a time to just get a nice soft smooth dough.
When rolling out the pasta with the pasta roller roll on the 1st setting which is the widest setting. After the first roll fold the rolled sheet in half and roll again. Do this 4-5 times. This helps the gluten relax. Then keep decreasing the settings, for this one I went down to 5. If you find the dough getting sticky or tearing – just sprinkle a little flour .
- 1 3/4 cup all purpose flour
- 2 eggs lightly beaten
- pinch of salt
- cold water if needed
- Sun dried tomatoes – 6 pieces cut into strips
- 10 olives chopped
- 3 cloves of garlic minced
- 4 tbsp olive oil
Sift the flour into bowl. Make a well in the center. Pour in the beaten eggs. Then start working in the edges of the flour well until all the flour and egg mixture is incorporated. If the mixture is too dry add cold water a 1/4 tsp at a time. If it is too wet add a little flour.
Knead for about 8 mins and then form about 6 balls and let them rest for about 12 mins.
Roll our using a pasta rollout machine and then cut into the shapes that you want (I used the tagliatelle cutter) . Let it dry on a pasta drying rack for about a half hour.
Bring 3 quarts of water to a rolling boil. Drop pasta in and cook. It should be done in less than a min or two. Drain and then toss with the sauce. Serve with grated Parmesan cheese.
This is the most moist cake you will ever eat (until the next one). All the coconut makes it extremely soft and it stayed soft for 3 days outside the refrigerator (well the last piece did). I modified this recipe from a Cuisine At Home book I had. If you have fresh pineapple I am sure that would be much better for the pineapple topping. The cake can be had by itself but the topping gives it a very nice contrast. I hope you enjoy it.
- Dark Brown sugar and butter to coat the pan
- 1 cup sweetened shredded coconut
- 1.5 cups cake flour
- 3/4 tsp baking powder
- 1/2 tsp table salt
- 1/2 cup softened unsalted butter
- 3/4 cup sugar
- 1 egg
- 1/2 cup milk
- 1/2 cup cream of coconut
- 1/4 cup dark rum
- 2.5 cups powdered sugar
- 1 tbsp light corn syrup
- 1 tbsp fresh lime juice
- 1 4oz can of pineapple pieces pureed
Butter an 8inch silicone pan and then pour in brown sugar and swirl to coat.
Pulse coconut in the food processor until it is fine.
Combine sifted flour, baking powder, salt and ground coconut.
Cream butter and sugar until light and flufly. It takes about 4-6 mins in a stand mixer. Add the egg and continue to beat until blended.
Combine milk, cream of coconut and rum. Alternately beat the dry and wet ingredients starting and ending with the dry. Mixing well after each addition. Do not overbeat.
Pour the batter into the pan and bake in a 350F oven for 35 mins. The toothpick will come out slightly moist with crumbs attached. Cool cake in the pan and then turn out onto your serving platter. Cut into wedges and serve with pineapple sauce.
Boil pineapple juice, corn syrup and pineapple puree for about 5 mins. Pour over the powdered sugar. Stir to combine.