Ingredients (for one small tart to feed 3-4 people) Method: At this cold and dark time of year, I like to keep my fruit and vitamin consumption up, including through warming, spiced apple tart like this one. A request to bring pudding to a shared …
It’s the time of year where you may well find yourself in possession of the last, sad dregs of the tomato season. And I say ‘sad’ because in my experience, the crop that lingers on into Autumn is usually past its best. It is of …
Don’t mistake this for me purporting to be any kind of expert on masala chai. I’m not – my making of masala chai is purely a result of my greediness and nosiness about all things food. A work colleague and I are often in the office kitchen together at the same time in the morning and I noticed that she always has a reusable coffee cup with her that smells sweet, spicy and divine. Because of the aforementioned greedy and nosey tendencies I had to ask her about it. She not only gave a very helpful run-down of the masala chai in her cup and how she makes it, she also brought in a little package of the tea leaves for me from home and another little package of cardamom. I was tickled pink and very touched! Whoever said greed and noseyness doesn’t pay?
Madhur Jaffrey is a complete goddess and the oracle on Indian cuisine, so of course I turned to her for help when attempting my own masala chai to supplement my recall of verbal instructions from my workmate. Believe me, I am not even pretending that this is my method or that I am some kind of authority! But, if you are interested, this is how I made my chai…
Heat 2 cups of water in a medium sized pot. Add 2 tablespoons of black tea leaves, 2 tablespoons of sugar, 2cm of fresh peeled and grated ginger, 5 cloves, 1 cinnamon stick and 10 grinds of black pepper to the pot. Bring this to a roiling boil and then add the milk – watch it until it foams and rises up in the pot (this is a direct instruction from my workmate and made me nervous – but I watched the pot like a hawk and it turned out better than fine, resulting in a caramel-type colour and flavour).
Turn the heat down and simmer for a further 1-2 minutes. Add a pinch of ground cardamom and stir in. Pour through a strainer into cups and serve.
I am really pleased I gave this a try, it is warming and spicy and delicious, and makes the kitchen smell divine. Special shout out to the generosity of my workmate for her tea, cardamom and knowledge. I’ll be making this again.
Ingredients Method When is a mouldering banana a welcome sight? When you need to bake something, that’s when. Banana-based baking is the ultimate transformation from yuck to yum. Very ripe, very brown bananas might be a bit nasty to look at but think of the …
Ingredients Method About this recipe You know those grey rainy Sunday days in winter that feel a bit blah and uninspiring? Yes, me too. Perhaps today is even one of them. This chickpea concoction can help somewhat with zippy lemon and warm spices. It fits …
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Method:
About this recipe
I know gluten free baking can seem like a faff but honestly, if you can bear to fork out for some gluten-free flour then you have a lot of options without much effort. Many ingredients that are simply superb in baking of any kind really come into their own when they form a substantial part of a gluten free bake. In this one, coconut and ground almonds give the muffins some heft and texture that quickly cancel out any thoughts that the texture is lacking gluten. Yoghurt and oil provide richness, and lemon juice and zest give a bit of zing. My final hint for gluten-free goodness is cornstarch – a tablespoon of cornstarch in gluten-free baking adds some fluffiness to the finished product. This recipe only takes two bowls and a muffin tray so along with all of that flavour, you get off lightly on the washing up, so very easy to whip up on work night for morning tea with gluten-free work pals the next day.
Cake ingredients: Icing ingredients: Method: ‘Carrot’ might not be first up when you think ‘I fancy something sweet’ but they are undeniably delicious and we have their sweetness to thank for carrot cake. Carrot cake in some form or other has been enjoyed for quite …
Ingredients Method: About this recipe Oh the lovely leek! Truly one of my favourite vegetables this time of year, when the shadows are a little longer and there’s a bite in the air. Leeks are allium family members, related to onions and garlic, but a …
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Plum and apple mixture:
Crumble topping:
Method:
Preheat the oven to 180 degrees celsius.
Place the apples, plums, cinnamon vanilla and 2 tablespoons of water into a pot – the water should be covering the base of the pan. Depending on how juicy the plums are, you may need to add more water. Place the pan over a medium heat. Bring to a simmer and then turn the heat to low and simmer for 20 minutes, until the fruit is softened. Add more water if the pan starts to dry and set aside.
Mix all crumble topping ingredients together in a bowl.
Tip the cooked fruit into a 1.6 litre capacity oven proof dish. Tip the crumble topping mixture over the top of the fruit and spread to cover all fruit evenly- use your hands of the back of a spoon to press it in firmly.
Place the crumble in the oven and bake for 30 minutes until the topping is golden brown.
Rest for 10 minutes and then serve warm with a big dollop of ice cream or whipped cream (or both!).
About this recipe
Our nights are drawing in here and the weather is tending cold and rainy. Although this means we are all in greater need of comfort – it also means it’s the time of year when just the right type of fruit for a soothing, warming pudding is in abundance!
Crumble is both comforting in taste and in name – how cute and cuddly is the name ‘crumble’? This classic pudding has its origins in World War II Britain, where the topping was created as a substitute for breadcrumbs. My version is a little more luxurious with the addition of some almonds for a bit of crunch and a nice pairing for the plums. You can leave them out and up the flour by 1/4 instead.
My one strict direction is that this must be eaten warm for maximum comfort and the aforementioned cream or ice cream is highly recommended. Stay comfy and enjoy x
Ingredients Method Heat oven to 180 degrees celsius and line two 20 x 30cm baking trays with baking paper In a medium bowl, mix together masa flour, seeds and the teaspoon of sea salt. Add the olive oil and boiling water. Mix together until all …