Egypt- An ancient bread, kofta and pistachio dukkah

EGYPT –

Aish Baladi, Lamb Kofta and Pistachio Dukkah.

Ah Egypt! Who has not heard of this most fabled land? – cradle of civilization and still a place of mystery and wonder.  A tourist destination for centuries, even the ancient Greeks and imperial Romans marveled at its monuments and it has lost none of its amazing allure today.

ras-mohammed-national-park-1600

Ras Mohammed N.Park

From the seething ancient/modern cities of Cairo and Alexandria, the famed Great Pyramids of Giza and  the Valley of Kings, the magnificent ruins of Karnak, Abydos and Luxor. The Suez canal, the medieval Ottoman  town of Al-Qasr, cruising the picturesque Nile itself, palm fringed oasis where you can bathe in natural hot springs in Cleopatra’s Bath  and the stark beauty of the White Desert National Park, Sahra al-Beida….the Aladdin’s Cave of Cairo’s teeming markets, and everywhere you go in Egypt is stepping back in time into myth and legend.

egypt_western_desert_dune_patterns_2 - Copy - Copy

Dunes in Western Egypt

 

The Food

How extraordinary to make food that was eaten by ancient Egyptian workers building the pyramids! In fact the pyramid builders were paid with bread and onions!

Making any kind of bread I always think is a very atavistic process, there is something so elemental and satisfying about making bread, especially yeast risen breads,  which is a little bit of alchemy – a mysterious magic trick. The food of Egypt is based around breads, most commonly the pita bread aish baladi, whose very name means life or sustenance. Made from emmer wheat (hulled, as is the now popular spelt wheat )  it’s baked at very high temperatures so the bread puffs up to form a pocket, which is then used as a utensil to scoop up dips and vegetables and wrap around chunks of food like  kebab, dolma and falafel.

spices

Egyptian Spices & Dry Goods

The other great staple of the Egyptian diet is beans and lentils, in particular ful (fava beans or broad beans)  and brown lentils, these are some of the oldest known foods and have been found in Egyptian tombs. Still popular after centuries are such vegetables as eggplant, onions and garlic(used extensively) celery and squashes and leafy greens like lettuces, mallow and jute. A wide range of grains are the starchy staples, millet which is easily grown in dry conditions, barley also used to make the ubiquitous beer which together with bread and spring onions (scallions)  formed the basic diet.

Traditionally beef, lamb and goat was supplied from domestic animals along with game such as pigeon, duck and rabbit. Especially prized is brains and liver. Fish both fresh water and ocean and a wide range of seafood is very popular. The culinary heritage has been influenced by the robust Moroccan cuisine and of course the cuisines of the Eastern Mediterranean. Most noticeable in desserts which are very sweet and feature nuts, fruits like figs, dates, and melons, with honey, filo pastry and spices such as cinnamon.

Ancient Foods

Serving food on Temple 

Recently dukkah has been very popular (here in Aussie at least) and has found its way onto many trendy menus, especially on eggs, vegetable salads, and flat breads and in many different varieties including hazelnut and pistachio as well as the more common almond. My favourite brunch dish at the moment is a poached egg on sour-dough toast with avocado, diced tomato, showered with my own spicy dukkah. I really recommend this delicious condiment and it’s super easy to make with a spice grinder or food processor, if you try it, you’ll fall in love with it too!

The Recipes

Egyptian Flatbread – Aish Baladi

This recipe was taken from http://www.saveur.com and changed a little to suit home cooking better.When I made it, for some reason I cooked it in a fry pan on the stove top – which didn’t work very well! I suggest you follow the recipe and bake it in a very hot oven on a hot oven tray.

Ingredients

  • 2 tsp active dry yeast
    1 tsp sugar
    1¼ cups warm water
    2½ cups wholemeal flour, plus extra for dusting, or can use wheat germ/bran
    1 tsp salt
    1 tbsp. vegetable oil, plus more for greasing
Method
  1. Dissolve sugar in water, in bowl of mixer if you have one. Mix in yeast and let stand until foamy, 10 minutes.
  2. Add rest of ingredients and mix with dough hook or by hand, knead 10 minutes, cover and let stand for 30 minutes.
  3. Let stand until doubled in size, about 1 12 hours.
  4. Place a baking stone on a rack in the oven and heat the oven to 500° for 30 minutes, or use a heavy oven tray and heat 15 minutes. Meanwhile, punch the dough down and divide into 8 equal pieces.
  5. Roll each piece into a ball and then flatten/roll into a 5-inch circle. Lightly sprinkle the bran or more flour and loosely cover with a kitchen towel.
  6. Let stand until slightly puffed, about 30 minutes
  7. Working in batches, place the dough circles on the hot baking stone, spaced 2 inches apart, and bake until puffed and lightly charred in spots, 6 to 8 minutes. Transfer to a rack and cool before serving.
Our Egyptian Meal

Egyptian Meal

Lamb Kefta

Ingredients
  •  500 gm lamb mince
  • 1/2 bunch finely chopped parsley
  • 1 finely chopped small onion
  • 2 cloves crushed garlic
  • 1 tb chopped oregano
  • 1 Tbs salt
  • 1 tsp freshly ground black pepper
  • 1/2 tsp cumin powder
  • 1 tsp nutmeg

Directions:

  1. Mix the onion and garlic with the spices and let it stand for 15 minutes
  2. Add the meat and rest of ingredients to the onion and mix well.  Shape the meat into kofta shapes.(long oval fingers)
  3. Lightly oil large heavy fry pan, heat the pan over medium high heat. When the pan is hot, add the koftas and pan fry on all sides.
  4.  Lower the heat and cover the pan. Cook for 5 minutes.  Then uncover the pan and let any liquid evaporate.

These kefteh need some sort of sauce to go with them, some hummus, baba ganoush, tzatziki, bean dip, a spicy tomato sauce or even greek  yogurt will all work and add moisture to an otherwise dry dish.

dukkah

Pistachio Dukkah

Pistachio Dukkah

Ingredients

  • 40g (1/4 cup) sesame seeds
  • 75g (1/2 cup) pistachio kernels, finely chopped
  • 3 teaspoons ground coriander
  • 3 teaspoons ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon salt

Method

  1. Toast the sesame seeds in a small dry pan, stirring until golden. Put aside to cool

  2. Toast pistachios for 1 minutes. Put aside in another bowl, then toast coriander, cumin and pepper for 1 minute or until aromatic. Stir in the salt and set aside to cool. Grind to fine powder

  3. Process nuts until very finely chopped. Mix in nuts and sesame seeds and mix well

  4. Store dukkah in an airtight container or jar, in a cool, dry place for up to 2 months.

This is a delicious sprinkle to add a flavourful punch to lots of things from steamed or roasted vegetables, poached eggs, grilled chicken, fish or dips like hummus. If you try nothing else – do try this – it’ll become your latest favourite thing!

Tasting notes: this meal was very similar to meals we often eat , the bread was a bit heavy – sadly I wasn’t able top get it to puff up to form a proper pocket. The kefteh were ok, we have had better – these were rather plain for our tastes…….but we loved the dukkah which lifted them into something quite special.

Overall Score: 7/10 for the whole meal,  9/10 for the dukkah on its own.

 

 

 

 

 

 

 

Fettuccine alla papalina – The Pope’s Fettuccine

Country 49 – Vatican City

The smallest country in the world with a total of 44 hectares makes up the entire country! It also has an extremely small population with the grand total coming to under 1000 people. This walled city of great religious power is nestled right in the heart of the ancient city of Rome. Benvenuto a Città del Vaticano or Welcome to Vatican City!

vc - gardens

Food in the Vatican

As the Vatican is located right in the middle of Rome its cuisine is identical to traditional Italian food. There is also only two places tourists and residents alike can dine out in the Vatican which are a café/pizzeria in the Vatican Museums and a café near the Sistine Chapel rightfully called Sistina. The favourites are classic pizza’s and pasta’s favourites of millions, Italian and otherwise. Most residents eat at home for breakfast, lunch and tea, in which in the Italian way have a simple early breakfast of coffee, cereals and bread. A large lunch often in the early afternoon and can last for a couple of hours with family and friends and dinner or tea is served relatively late for someone like me who usually has dinner between 6-8pm the Italians have their dinner late as they had a large lunch so they usually dine around 8pm or later, their meal is quite smaller usually salads, cold appetizers or soups.

A popular Italian breakfast: cappuccino, spremuta (freshly squeezed orange juice) and beautifully crispy, soft and buttery pastries.

A popular Italian breakfast: cappuccino, spremuta (freshly squeezed orange juice) and beautifully crispy, soft and buttery pastries.

WHAT I MADE

While scouring the internet for a recipe that isn’t just Italian but has links to the Vatican in particular I came across this other blog GlobalTableAdventure which is this amazing food blog that is cooking meals from around the world also and has been very successful. So the recipe is Fettuccine alla Papalina which was created for Pope Pius XII in the late 1930’s. There’s many stories of why this recipe was created but they popular one is that the Pope’s chef first made this for the Pope as a classier and more luxurious version of Carbonara. So a big thank you to Global Table Adventure as you saved me from having no idea where I could possibly find a Vatican recipe! Here’s the link to the recipe on Global Table Adventure’s page Fettuccine alla Papalina

DSCN1967

RECIPE

Serves 4

Ingredients

3 Tbsp butter
1 onion, finely chopped
4 ounces prosciutto, diced
3 eggs
2 Tbsp heavy cream
1 1/2 cups grated parmesan reggiano (best quality you can buy)

1 lb dried or fresh fettuccine
fresh cracked blacked pepper, however much you like but more is better and is what makes Paplina, Paplina

Method

Whisk together the eggs, heavy cream, and parmesan cheese. Set the mixture aside.

Boil your fettuccine , drain, and toss them with a bit of oil or butter to keep them from sticking.

Meanwhile, in a large frying pan, cook the onion in butter until totally soft and translucent on a low heat with a lid on, about 5 minutes

Add in the proscuitto and heat it for a few moments until fragrant. 

Toss hot, drained fettuccine and turn off the heat.

Pour egg mixture over pasta and toss thoroughly with fresh cracked pepper

Stir until egg has thickened and thoroughly coats fettuccine and cheese has melted

Now add as much pepper as desired, remember its meant to be peppery!

DSCN1972

This meal was utterly delicious! As you can see I served it with a beautiful organic tomato, soft goats cheese and basil salad with a balsamic dressing. Together they were creamy,cheesey, salty and peppery heaven! I a hundred percentage will make this again and again it’s just so good. Score was overwhelming 10/10.

Roma x

 

Macchi Tandoori & Raita from The Lion City

COUNTRY 48 – SINGAPORE

Lion City, Garden City, and the Red Dot are all other names given to this island country. A mix of  Malay, Chinese, Indian and Western culture, this country is one of tradition and new technology. Asia’s most influential city and the world’s 7th greenest city,                           selamat datang ke Singapore or Welcome to Singapore!

 Climate Controlled Botanical Gardens by the Bay in Singapore


Climate Controlled Botanical Gardens by the Bay in Singapore

This is where I usually talk about the country’s capital city but Singapore doesn’t have a capital as the whole country is basically one big island and 60 other small islands. So I am going to talk about the Downtown Core of Singapore as this is the CBD and where the main population resides and where several cultural landmarks are. The area surrounds the mouth of the Singapore River and is a 266 hectares in size. In 1822 under orders from Sir Stamford Raffles the Jackson Plan for the Town of Singapore was created, this urban plan was to organise to city, into segregated sections each minority having its own areas. The ideas for segregation were later taken away but the layout and streets are still very similar. Raffles Place (commercial area) and the European Town now make up the Downtown Core.

Singapore's Skyline. Marina Bay Sands over to the left (the world's most expensive casino) and the Climate Controlled gardens below that.

Singapore’s Skyline. Marina Bay Sands over to the left (a resort and the world’s most expensive casino) and the durian shaped Esplanade – Theatres on the Bay (performing arts centre) below that.

Singaporean Cuisine

Singapore a country with an extremely multicultural and diverse population is the same in its food. A melting pot, heavy with big flavours, spices and condiments. It’s roughly 74% Chinese, 13%  Malay, 9% Indian, and 3% Eurasian which together create a cuisine of rice and noodles, of seafood and meat, of curries and stir-fry’s and soups. Many traditional Singaporean meals have been created by mixing and borrowing the flavours of the various different cuisines present. Some dishes like this include: Hokkien mee, Wonton mee, Singaporean-style Biryani.

Most people to eat head out to Hawker Centres to get their meals, these are open-air enclosed “food courts” with dozens of stalls preparing a few signature dishes, hawker centres get extremely packed at prime meal times with a sometimes half hour wait to get served. The other style of food court is Cze Chas (Eating Houses) which are also open-air and enclosed but have fewer stalls and each stall has longer menus, they are considerably less busy and their is table service. Kopitiams (a mix of the Malay word for coffee and the Chinese word for shop) are coffee shops but also places for a small bite or quick meal and long chats with large groups of people.

The most popular dishes from influences such as China, India and Malaysia are: Hokkein mee from the Fuijan Province, China, Hainanese chicken rice from Southern China, Carrot Cake (not just your average carrot cake) from Fujianese region China, Roti from Indian influence, Laska a mix of Chinese and Malaysian flavours, Popiah from Southern China, Rojak from Malay influence and Chilli Crab one of the most iconic Singaporean dishes.

Spicy Singapore Laksa

Spicy Singapore Laksa

WHAT I MADE

I decided to look through our various Asian and Singaporean cookbooks we have at home. Lucky me I found a recipe in one of the books so I didn’t need to research for ages! I wanted to make something interesting something I hadn’t had or made before I chose a baked fish dish. Macchi Tandoori & Raita : Marinated Baked Fish & Cucumber in Yoghurt, this recipe was sourced from a cookbook we have at home called the Food 0f Singapore – Authentic Recipes from the Lion City by Djoko Wibisono. The same author has a new cookbook out this year called The Food of Singapore: Simple Street Food Recipes from the Lion City.

RECIPE

Serves 4

Ingredients

  • 750g white fish fillets
  • 1 lime or lemon, cut in wedges

Tandoori paste

  • 2.5cm fresh turmeric, or 1 tsp ground turmeric
  • 6 shallots
  • 4cm ginger
  • 3 large cloves garlic
  • 2 tsp chilli powder
  • 1 tbl Tandoori paste or powder
  • 1 tsp salt
  • ¼ tsp white pepper (not essential you can just use black pepper)
  • ¾ cup plain yoghurt
  • 1 tbl lemon juice

Raita

  • 2 cucumber peeled
  • 1 tbl salt
  • ¾ cup of plain yoghurt
  • bunch of mint, roughly chopped

Method

  1. Make Tandoori paste by pounding or blending the turmeric, shallots, ginger and garlic together until fine (add a little yoghurt if hard to mix). Mix this with the remaining ingredients.
  2. Rub both sides of each fish fillet with this mixture and leave to marinate in the fridge for at least an hour.
  3. Place fish in a baking dish and cook in at 200°C for 30 minutes or until firm.
  4. Halve cucumbers lengthwise and remove seeds with a small spoon (I used a teaspoon). Cut in thin slices and put in a bowl, sprinkle with salt. Leave to marinate for about 10 minutes, then squeeze out the water. Rinse and drain.
  5. Mix the cucumber slices with the yoghurt and mint. Season with salt and pepper, can be sprinkled with ground chilli or cumin if desired.
  6. Serve fish hot with wedges of lime, boiled rice and accompanied with Raita.

This recipe was full of big flavours that really packed a punch! It was only the second time I think I’ve ever filleted fish, so that was a new experience and I’d also never worked with fresh turmeric, let me say it stains your hands like crazy! I’d advise using some plastic gloves when handling. Also the techniques for preparing the cucumbers for Raita was different to how I usually make it but has taught me a new technique I will now know and use. My score for this recipe is 7/10.

DSCN1555

 

 

 

Samoan coconut buns

Week 21 – Samoa

Two main islands and eight small islets house pristine beaches with luscious green rainforests coming right down to the sand and in certain places spectacular rocky cliffs. With hundreds of scenic hiking trails you can traverse the country side enjoying waterfalls, secret grottos and wildlife galore. A strong proud culture with many traditions such as their ‘ava ceremony and siva (dancing) live here, welcome to Samoa.

Traditional ‘ava ceremony

Samoa is located in the Polynesian region of the Pacific Ocean it is halfway between New Zealand and Hawaii. The main islands are Upolu and Savai’i with Upolu home to 3/4 of the country’s population. All of the islands of Samoa have been produced by volcanoes, with Savai’i home to 3 active volcanoes (the last eruption was in the early 1900’s).

Samoa’s capital city and largest city is Apia which is situated on a natural harbour on the island of Upolu. The city’s clock tower which is also a war memorial is cited as the center of the city. Scattered there is still some early, wooden, colonial buildings most notably the old courthouse amongst other new infrastructure. Scottish writer Robert Louis Stevenson who wrote famous books such as Treasure Island, Kidnapped, and Strange Case of Dr Jekyll and Mr Hyde resided on the outskirts of town for his last four years of life and he was buried on top of the close mountain Mt. Vaea. The city’s harbour was also the location of a naval standoff in 1889. Seven ships from Germany, the US, and Britain refused to leave the harbor while a typhoon was approaching, all of the ships ended up sinking except one.

Historic old courthouse originally built in 1906 in Historism and Art Deco style.

Historic old courthouse originally built in 1906 in Historism and Art Deco style.

Samoan Cuisine

Samoa’s cuisine very heavily based on fresh produce normally catch or collected that day. Produce such as taro, bananas, papaya, coconut (freshly made coconut cream or milk is an ingredient in an multitude of recipes), fish and other seafood are the basis of most dishes. Most Samoan kitchens are outside and use a umu (earth oven of hot stones) to cook all food. No oil is used in any of their cooking as they wrap their meat or seafood in banana leaves and cook it straight over the hot stones. Some of the most loved dishes include palusami (young taro leaves baked in coconut cream) and oka, (raw fish in coconut cream).

Typical meal

Typical meal

What I Made

I decided to go sweet and chose Panipopo’s (sweet coconut buns) these buns are sold in bakeries all over Samoa. I sourced my recipe from → www.samoafood.com check it out for amazing Samoan recipes!

Recipe

Serves: 12

Ingredients

For Bread Dough:

  • 1 package (2 & ¼ teaspoon) of active dry yeast
  • 1 cup warm water
  • ¼ cup sugar
  • ½ teaspoon salt
  • 1 egg, lightly beaten
  • 2 tablespoons vegetable oil
  • 2 ½ – 3 cups all purpose flour or bread flour

For Coconut Sauce:

  • ½ can (200ml) canned or freah coconut milk
  • 200ml water
  • ½ sugar

 Method

  1. Put yeast and water in a large bowl and cover, leave for 10 minutes,  your yeast should be frothy at the end of the time.
  2. Add the rest of the dough ingredients and mix to form a soft dough, this can be done with a wooden spoon or any type of automatic mixer.
  3. Turn the dough onto a lightly floured surface and knead for 10 to 20 minutes or until the dough is smooth and elastic.
  4. Place the dough in a lightly greased bowl, cover and leave to double in size, about 1 hour depending on your kitchen’s temperature.
  5. Punch down the dough and turn out onto a lightly floured surface. Shape into buns and place in an ungreased baking tin. Cover and leave to rise until almost doubled.
  6. While the buns are rising preheat oven  to 190°C/ 375°F. Make your coconut sauce by combing all ingredients and mixing well.
  7. When buns have doubled in size, pour the sauce over them. Bake for 25-30 minutes or until nicely golden. (wait half an hour till cutting them, as it gives time for the sauce to thicken)

The buns were not the most amazing thing I’ve ever had but they sweet and gooey so they hit the spot. I think it was it bread that let them down a bit, the bread seemed a little to savoury for the sweet sauce, I’d suggest finding a sweet bread recipe that you know good and swapping that one for this one. They were nice with a large cup of black tea and a good book. Score 6/10.

My coconut buns!

My coconut buns!

The Best Dutch Apple Pie you will ever eat!!

WEEK 20 – The Netherlands

Known for windmills, tulips, clogs, bicycles, Van Gogh, canals and croquettes. It was voted the fourth happiest country in the world. With a name meaning ‘Low Countries’ because over 50% would be underwater without the help of huge dykes, its the place to be, The Netherlands.

Vincent Van Gogh - Wheat Field with Crows (1890)

Vincent Van Gogh – Wheat Field with Crows (1890)

The Netherlands has 12 provinces on its mainland and various islands located in the Caribbean and being great sea farers it used to rule over 30 different colonies all over the world, including modern day Indonesia, New York, Senegal, Burma and Taiwan.

Its capital city, Amsterdam, is located in the west of the country in the province of North Holland. Amsterdam originated as a small fishing village in the 12th century.  Its name comes from Amstelredamme which describes it as a dam of the river Amstel. It contains 2 UNESCO World Heritage Listed places, the 17th-century canals throughout Amsterdam and the 19–20th century Defence Line of Amsterdam.  The Defence Line is a 135 km long ring of 42 forts around Amsterdam, the line took 40 years to complete and almost right its completion they were discarded as a tool because of the introduction of tanks and aeroplanes.

Amsterdam from above

Amsterdam from above

DUTCH CUISINE

Dutch cuisine is simple and rustic. Traditionally breakfast and lunch are very similar, you would have bread with toppings (cold cuts, cheeses and sweet toppings; such as hagelslag, vlokken, muisjes, chocolate spread, treacle and peanut butter) and for dinner meat, potatoes and seasonal vegetables. In terms of cuisines The Netherlands’ are often divided 3 regions:

An advertisement for a quick snack

An advertisement for a quick snack

Northeastern; Groningen, Friesland, Drenthe, Overijssel and North Gelderland: Dominated by meat and meat products, the region is famous for their dried metworst sausages and succulent smoked rookworst sausages, sausages are eaten with other popular side dishes or as a snack food. The region is also fond of their sweets and pastries. 

Western;  North Holland, South Holland, Zeeland, Utrecht and the Gelderlandic region of Betuwe: This region is on the foodie map for its dairy products, particularly for their cheeses; Gouda, Leyden and Edam. Whereas the district of Zaanstreek in North Holland are known for their mayonnaise and mustards. Fish and seafood are popular with raw herring being a favourite as well as mussels, eel, oysters, shrimp and Kibbeling (battered white fish).

Southern;  North-Brabant and Limburg and the Flemish Region in Belgium: Also known as Burgudian, this region’s cuisine is characterised by soups, stews and rich pastries and represents the traditional Dutch cuisine. It is the only region that has developed a haute cuisine which is evident in their restaurants.

A Bossche Bol from Brabant (Southern region)

A Bossche Bol from Brabant (Southern region)

WHAT I MADE

Dutch apple pie comes in two styles either with a crumb topping (appelkruimeltaart) or a lattice style pie (appeltaart). I decided on appeltaart since this is the one I’ve grown up eating and my personal favourite. The origin of apple pie in The Netherlands dates back to the Dutch Golden Age and can be seen in a painting from 1626 also an almost identical recipe to the modern one was first used in a cookbook from the late medieval era (around 1514). I sourced my recipe from → mylittleexpatkitchen which they adapted from Dutch Cooking.

RECIPE

Prep Time: 45 minutes

Total Time: 2 hours

Serves: 8-10

Ingredients

For  Filling:

  • 1 kg tart apples, like Goudrenet (if you can get) or Granny Smith (which I used)
  • Juice of 1 medium-sized lemon, freshly squeezed
  • 70 g caster sugar
  • 2 tsp ground cinnamon
  • 50 g raisins (I used sultanas)

For Dough:

  • 175 g unsalted butter, at room temperature, plus extra for greasing the pan
  • 175 g all-purpose flour
  • 175 g self-raising flour
  • 175 g caster sugar
  • 1 large egg
  • ½ tsp lemon zest, freshly grated
  • 1 Tbsp water
  • Pinch of salt

 

  • 1 Tbsp dried breadcrumbs

For Glaze

  • 70 g apricot jam
  • 30 ml (2 Tbsp) rum (or water)

To Serve

  • Whipped cream or vanilla ice cream for serving
  • Ground cinnamon for sprinkling over the top

Method

Preparation
Put the raisins in a small bowl along with a cup of hot water and let them soak for 15 minutes.

Prepare the filling
In the meantime, in a large bowl, add the lemon juice. Start peeling, coring and cutting the apples into small pieces, placing them in the bowl as you go. Stir them around in the lemon juice every once in a while, so that they don’t discolor.
Drain the raisins, squeeze them with your hands and add them to the bowl along with the sugar and cinnamon. Mix well with a wooden spoon or spatula. Set bowl aside.

Butter the bottom and sides of a 22 cm spring-form pan (7 cm deep), generously. Preheat your oven to 180-185 degrees Celsius.

Prepare the dough
In the bowl of a stand mixer (or in a large bowl), beat the butter on medium speed with the paddle attachment (or with your hand-held mixer), until softened and creamy, for 1-2 minutes. Sift all-purpose and self-raising flour directly into the bowl and add the sugar, salt, lemon zest, water and the egg. Mix all the ingredients with your hands and knead until you have a smooth, shiny, soft yet pliable dough that’s not sticking to your hands. It will come together very quickly and easily. If it’s too dry, add a teaspoon of water and if it’s sticky, add a little bit of all-purpose flour.

Cut off a third of the dough and leave it aside.
Take the rest of the dough, shape it into a ball and place it in the middle of the spring-form pan. Using the back of your hand, press the dough over the bottom and up the sides of the pan. The dough should come up to 2/3 of the height of the pan. Try to spread the dough as evenly as possible.

Sprinkle the base of the pastry case with the dried breadcrumbs, which are used to soak up the juices from the apples, so that the base doesn’t become soggy.ix the filling once more with a spoon or spatula and empty it into the pan. It should fill the whole pastry case.

Take the piece of dough you left aside and divide it into smaller pieces. Roll each piece into long, thin round strips and use them to decorate the tart, lattice style. Place the pan on the middle rack of the oven and bake for 45-50 minutes, until the crust takes on a golden-brown color.

Prepare apricot glaze
Ten minutes before the pie is ready, prepare the glaze by putting the apricot jam and the rum (or water) in a small saucepan. Heat the jam over medium heat, until it comes to the boil and then immediately remove from the heat.

When the apple pie is ready, take it out of the oven and immediately glaze it, using a pastry brush. Allow the pie to slightly cool inside the pan and then remove the sides of the pan. Allow to cool completely and if you want, move the pie onto a platter or cake stand.

The pie is eaten either warm or at room temperature. Serve with a dollop or two of whipped cream or a scoop of vanilla ice cream, and sprinkled with a little ground cinnamon. It is best eaten the day you make it, as well as the following day. It can be kept at room temperature, covered, for 2 days (3 tops) but as the days pass, the crust will become softer and more cake-like.

The photos on My Little Expat Kitchen were detailed and really helped me in making my appeltaart so I have provided them below.

Preparing the filling

Preparing the filling

Making the dough

Making the dough

Constructing the taart and once its cooked

Constructing the taart and once its cooked

This recipe made the best appeltaart I have ever ever had! It was delicious, the dough was buttery and sweet , the appel filling had just the right amount of spice and  lemon and with a large dollop of freshly whipped cream it was straight from heaven! I highly recommend trying this recipe and also checking out other recipes from My Little Expat Kitchen. Here’s what my appeltaart looked like, I must say I was pretty proud! Score 10/10

DSCN9480

A big slice with whipped cream is the right way to end an evening

DSCN9472

 

 

Canadian National favourite – The Nanaimo Bar

WEEK 19 – Canada

A long history with various European colonies, second-biggest country in the world has an endless variety in landscapes. Sky-high mountains, ancient glaciers, lush rainforests, tens of thousands of freshwater lakes and the longest coastline on earth, all spread across six times zones, Canada

Hungabee Lake, Opabin Highland, Yoho National Park, British Colombia

Hungabee Lake, Opabin Highland, Yoho National Park, British Colombia

Canada is safe to say one of the most beautiful countries in the world. Its landscapes are so vast and wild it just makes you want to explore and have adventures. Boasting over 40 national parks and reserves Canada is a natural wonderland. Canada’s capital city, Ottawa, is often overlooked as it is not as widely known about as other Canadian cities.  It is situated on the south side of the Ottawa River in the south-eastern Ontario. The city also contains a UNSECO World Heritage Site, The Rideau Canal, it was built between two cities, Ottawa & Kensington in 1832 as a precaution in case of war.

The other major cities in Canada include Vancouver, Toronto, Edmonton & Calgary, all these with over 1 million residents.

Rideau Canal, Ottawa

Rideau Canal, Ottawa

CANADIAN CUISINE

National favourites include: Poutine, a dish consisting of potato chips topped with curd cheese and gravy, Maple syrup,  Canada produces about 80 percent of the world’s maple syrup, Montreal- style bagels, Nanaimo bar, Bannock, ketchup flavoured chips, Tim Hortons doughnuts and Kraft Dinner ( instant macaroni & cheese)

With a total of 10 provinces and 3 territories in Canada the cuisine varies from each area, with local produce and flavours.

  • British Columbia: Traditionally influenced by British cuisine, the province produces a wide variety a seafood & fruit and vegetables from The Okanagan Valley which also is renowned for their world class wineries.

 

  • Alberta: World famous for it’s succulent grain-fed beef, with over 60% of the beef in Canada being from this region, its is a significant part of Alberta’s food industry. Other products include;  honey made from clover and alfalfa nectar, wild berries and nuts. Alberta’s has famous cocktail as well The Caesar.
The Caesar or Bloody Caesar. It typically contains vodka, Clamato (a proprietary blend of tomato juice and clam broth), hot sauce and Worcestershire sauce, and is served with ice in a large, celery salt-rimmed glass, typically garnished with a stalk of celery and wedge of lime. It was invented in Calgary, Alberta in 1969 by restaurant manager Walter Chell of the Calgary Inn (today the Westin Hotel) to celebrate the opening of a new Italian restaurant in the city.

The Caesar or Bloody Caesar. It typically contains vodka, Clamato (a proprietary blend of tomato juice and clam broth), hot sauce and Worcestershire sauce, and is served with ice in a large, celery salt-rimmed glass, typically garnished with a stalk of celery and wedge of lime. It was invented in Calgary, Alberta in 1969 by restaurant manager Walter Chell of the Calgary Inn (today the Westin Hotel) to celebrate the opening of a new Italian restaurant in the city.

 

  • Ontario: Also was heavily influenced by Britain’s cuisine from the early days, Ontario now boasts a very multicultural cuisine especially in the main cities. Some specialities include; Beavertails – a doughnut flavoured with the maple syrup locally made, deep filled apple pies and huge pancakes, also just outside Ottawa large orchards and wineries produce fruit, vegetables and wine.

beavertails-1-728

 

  • Quebec:  Food in Quebec is strongly influenced by French, Irish and traditional native foods. Quebec is the world’s largest maple syrup producer, and is used in various desserts and breakfasts. Many of their famous dishes are in a French style of cookery.

 

  • Saskatchewan: Origins in Europeans cuisines, you can find very typical European dishes and products in Saskatchewan. Local products include;  bison, Bannock (a fried flat bread) and wild berries such as Saskatoon berries, chokecherries and blueberries, these are all used in traditional meals.
saskatoon-berries

Saskatoon berries. With a sweet, nutty taste, the fruits have long been eaten by Canada’s aboriginal people, fresh or dried. They are well known as an ingredient in pemmican, a preparation of dried meat to which saskatoon berries are added as flavour and preservative

 

  • Northern Canada;  Northwest Territories, Yukon and Nunavut:  All three territories predominately eat Inuit foods, which are prepared using traditional methods. A typical foods eaten are; wild game, caribou, squirrel, hare, fish, wild plant greens and berries. Specialities include boiled seal, frozen raw Arctic char and whale.
  • Maritime Regions; New Brunswick, Nova Scotia, Prince Edward Island and Newfoundland and Labrador: Famous for their seafood; lobster, scallops and mussels, salmon and cod they are world wide exporters.  Also fiddlehead greens (fern-like) and dulse, which is a kind of seaweed, are widely eaten. In New Brunswick their famous dish is poutine râpée, in Nova Scotia their Annapolis Valley is famous for apples, in Prince Edward Island their famous for oysters, mussels, potatoes and delicious icecream and in Newfoundland and Labrador their famous for beer, water and spirits made from the charcoal-filtered and triple-distilled water of iceberg growlers and bergy bits.

WHAT I MADE

The Nanaimo Bar is a bar dessert which requires no baking and is named after the west coast city of Nanaimo, British Columbia. The earliest copy of a recipe using the name “Nanaimo Bars” appears in the Edith Adams’ cookbook from 1953. Nanaimo bars can also be found in Australian coffee shops in large cities, although I’ve never seen them! The bar has three layers, the bottom layer is coconutty and chocolaty, the second layer is smooth and slightly vanilla custard flavoured and the top layer is a sweet melted chocolate. I source my recipe from → cookingclassy/nanaimo-bars which adapted lightly from Joy of Baking

RECIPE

Prep Time: 20 minutes

Total Time: 1 hour, 5 minutes

Makes: 16 Servings

Ingredients

Bottom Layer:

  • 1/2 cup salted butter, diced into pieces
  • 1/3 cup packed light-brown sugar
  • 3 Tbsp cocoa powder
  • 1 large egg, lightly beaten
  • 1 1/2 tsp vanilla extract
  • 1 3/4 cup graham cracker crumbs
  • 1 cup sweetened shredded coconut
  • 1/2 cup finely chopped pecans or almonds

Filling

  • 1/3 cup salted butter, softened
  • 1/4 cup heavy cream
  • 2 Tbsp custard powder or vanilla/white chocolate instant pudding mix
  • 2 cups powdered sugar

Top Layer

  • 4 oz. semi-sweet chocolate, chopped
  • 2 Tbsp salted butter

 

Method

  1. Melt butter in a medium saucepan over medium heat. Remove from heat, add in brown sugar and cocoa powder and whisk until well combine. While whisking vigorously, slowly pour in beaten egg. Return mixture to heat and cook for 1 – 2 minutes until mixture has thickened. Remove from heat, stir in vanilla. Add in graham cracker crumbs, coconut, and pecans and toss until evenly coated. Press mixture into a buttered 8 by 8-inch or 9 by 9-inch baking dish. Cover with plastic wrap, place in freezer for 20 minutes or refrigerate for 40 minutes.
  2. In a mixing bowl, using and electric hand mixer set on medium speed, whip together butter, heavy cream and custard powder until smooth and fluffy, about 2 minutes. Stir in powdered sugar and blend until mixture is smooth and creamy, about 1 minute (mixture may seem dry at first but should start to come together). Spread mixture into an even layer over chilled graham cracker base. Cover with plastic wrap and freeze for 15 minutes or refrigerate for 30 minutes.
  3. Melt semi-sweet chocolate along with butter in a heat proof bowl, set over a pot of simmering water. Spread mixture into an even layer over filling layer, cover with plastic wrap and chill in refrigerator for 10 minutes until chocolate has set. Cut into squares, store in an airtight container.

 

The bars didn’t go as well as planned when I made them, in the recipe it calls for 2 cups of powdered sugar in the filling, so I made it and it was so hard it was like a rock to mix and I couldn’t spread that over the base so I added heaps more cream, probably not wise either as the filling then did not set. So I’m not a 100% what would have made it better probably less sugar, looking at the original recipe on Joy Of Baking it uses different quantities so if you wan to make these I might suggest using the Joy Of Baking recipe or using this recipe but JOB’s filling recipe!

Apart from the lack of setting in the fillings behalf, the bars were quite nice they were very very sweet, chocolaty and had a bit of crunch from the almonds in the base. I would have them again but with a few major changes! Score 5/10

These sadly are not what mine ended looking like. Because the filling didn't set it didn't make for the most appealing picture. So this wonderful picture is sourced from http://bakeeatrepeat.ca/

These sadly are not what mine ended looking like. Because the filling didn’t set it didn’t make for the most appealing picture. So this wonderful picture is sourced from http://bakeeatrepeat.ca/

Spectacular Indian feast

WEEK 18 – India

From the towering snow-capped peaks of the northern mountains to the red-hot beaches of the southern coast and with a invigorating mix of people, religion, traditions and landscapes, its a melting pot of culture, India.

Arambol Beach, Goa

Arambol Beach, Goa

Situated in South Asia, India is the seventh-largest country by area in the world along with being the second-most populated country over 1.2 billion people. It’s capital city, New Delhi is located in northern India, even though it lies on the floodplains of the Yamuna River, it is essentially a landlocked city. At the heart of the city is the grand Rashtrapati Bhavan (formerly known as Viceroy’s House) which sits atop Raisina Hill. Its the official home of the President of India and is the largest residence of any head of state in the world.

Screen shot 2015-06-08 at 7.00.39 PM

The 340 room main building that is the President’s home, the plot of land is 130 hectare (320 acre) big and is referred to as the President Estate. It includes huge gardens (Mughal Gardens), large open spaces, housing for both bodyguards and staff, stables and other offices and utilities within its walls.

Throughout India’s history, religion has played a significant role in the country’s culture. It is the birthplace of four of the world’s major religions; Hinduism, Buddhism, Jainism and Sikhism. Rituals, worship, and other religious activities are very prominent in daily life.

Muslims praying in a mosque in Srinagar

Muslims praying in a mosque in Srinagar

INDIAN CUISINE

Indian food is majorly influenced by religious and cultural reasons and traditions. Indian cuisine combines various regional cuisines within the Indian subcontinent. These cuisines differ greatly from each other as each use spices, herbs, vegetables and fruits available locally. Staple food items in Indian cuisine are legumes such as; lentils, mung beans and black grams and also some pulses such as; chickpeas, kidney beans and black-eyed peas, the pulses are eaten commonly in the northern regions.

Traditional Indian feast

Traditional Indian feast

Others staples include; rice, pearl millet and wholemeal flour. The most widely used spices in Indian cuisine include; whole or powdered chilli pepper (introduced by the Portuguese in the 16th century), black mustard seed, cardamom, cumin, turmeric, asafoetida, ginger, coriander, and garlic. One of the most famous Indian spice blends is Garam Masala which contains 5 or 6 spices, although each region has its own blend.

Many Indian desserts, or mithai, are fried and are made with sugar, milk or condensed milk, in India’s eastern regions almost all desserts are made with milk products. Some desserts include; Kulfi  (Indian icecream), Kheer (sweet rice pudding) and Gulab jamun (fried milk balls soaked in a sweet syrup, such as rose syrup or honey).

Traditionally meals in India are eaten while seated either on the floor or on very low stools or cushions. In the right hand food is eaten as cutlery is not used much. While the left hand is used to serve yourself when their not already served for you.

WHAT I MADE

I decided to really showcase Indian cuisine this week so I made up my mind to make an Indian feast! I sourced my three recipes from: the spiced potato croquettes & the onion bhaji both from the BBC food site their links are here →spiced indian potato croquettes & onion bhaji . For the other recipe “Saffron & Almond Chicken” I used one from a cookbook we own called Favourite Indian Food by Diana Seed and illustrated by Robert Budwig. Now this cookbook is hand illustrated which to a modern day cook like my self is immediately a turn off, its so old it doesn’t even have photographs! But I must say the recipes make up for its interesting pictures.

RECIPES

Spiced Potato Croquettes

Preparation Time: Less than 30 mins

 Cooking Time: 10 to 30 minutes

Serves 4

Ingredients

For the croquettes

vegetable oil, for deep-frying, plus 1 tbsp vegetable oil

1 tsp cumin seeds

½ tsp mustard seeds

1 small onion, finely chopped

2 garlic cloves, crushed

5cm/2in piece ginger, peeled and finely grated

1 long green chilli, finely chopped

500g/1lb 2oz cold mashed potato

3 tbsp fresh coriander, leaves picked and roughly chopped

salt and freshly ground black pepper

75g/3oz plain flour

3 free-range eggs, lightly beaten

1 tbsp sesame seeds

1 tbsp black onion seeds

110g/4oz dried breadcrumbs

For the Mint sauce

5 tbsp fresh coriander leaves

5 tbsp mint leaves

2 garlic cloves, crushed

1 tbsp vegetable oil

200g/7oz natural yoghurt

1 lime, juice only

Method

  1. For the croquettes, heat a deep fat fryer to 180C/350F (CAUTION: Do not leave hot oil unattended).
  2. Heat a frying pan until hot, add the cumin and mustard seeds and cook for 20 seconds until they start to pop (take care to avoid the seeds popping into your eyes and face).
  3. Add the onion, one tablespoon of vegetable oil, the garlic, ginger and chilli and cook for a couple of minutes until just softened.
  4. Tip the cooked onion mixture into a bowl with the mashed potato and mix well.
  5. Add the coriander leaves and season with salt and black pepper, then mix once more.
  6. Taking spoonfuls of the mix, form little cylinders about 6cm/2½in long, and 2.5cm/1in wide.
  7. Prepare a tray of the flour and a bowl of the egg. Dust the croquettes with flour and then dip in the egg, coating on each side.
  8. Mix the sesame and black onion seeds with the breadcrumbs on a plate, then coat the potato in the crumbs, ensuring all sides are covered.
  9. Place in the fat fryer and cook for 3-4 minutes, or until hot through, and crispy and golden-brown outside. Drain on a plate lined with kitchen paper.
  10. For the sauce, put the coriander, mint and garlic into a blender with the vegetable oil and blend to a fine purée. Add the yoghurt and blend once more until the herbs are very fine.
  11. Season with the lime, salt and a little black pepper.

  12. Serve croquettes along side mint sauce

 

Onion Bhaji

Preparation time: Less than 30 mins

Cooking time: Less than 10 mins

Serves 4-6

Ingredients

2 free-range eggs

3 onions, sliced

120g/4oz plain flour

1 tsp ground coriander

1 tsp cumin seeds

3 tbsp vegetable oil, plus extra if required

Method

  1. Beat the eggs in a bowl.
  2. Add the onion rings and mix well.
  3. Add the flour, ground coriander and cumin seeds and stir well to combine.
  4. Heat the oil in a deep-sided frying pan over a medium heat. When hot add a large spoonful of the bhaji mixture and fry for 30-45 seconds, until golden-brown.
  5. Turn the bhaji over and fry for a further 30 seconds, until crisp and golden-brown all over. Remove and drain on kitchen paper.
  6. Repeat with the remaining bhaji mixture, replenishing the oil in the pan if it runs low and allowing it to heat up again after a new addition.

Saffron & Almond Chicken

Ingredients

6 chicken breast fillets (skinless,boneless chicken breast halves)

toasted slivered almonds, to garnish

For Marinade

3 cloves garlic

2cm/ ¾ inch piece fresh root ginger

1 tsp garam marsala

1 tsp salt

½ tsp paprika

3 tsp vegetable oil

For Filling

2 fresh hot green chilli

½ brown onion

4cm/ 1 ½ inch piece fresh root ginger

2 tbsp fresh coriander leaves

2 tbsp lemon juice

1 tsp salt

100g/ ½ cup ricotta or cottage cheese

For Sauce

50g/ 1/3 cup cashew nuts

1 tbsp desiccated coconut

2 cloves garlic

2cm/ ¾ inch piece fresh root ginger

2 tbsp vegetable oil

1 small brown onion

200ml plain yoghurt

1 tsp salt

1 tsp garam marsala

1 tsp saffron threads

Method

  1. Use ginger grater to grate ginger or very finely slice and mince garlic and mix with other marinade ingredients.
  2. Rub chicken breasts with mixture and place in a bowl covered in plastic wrap in the refrigerator for an hour or as long as possible.
  3. De-seed chillies and put into food processor with the other filling ingredients, work to a paste
  4. For the sauce, in the food processor mix cashews and coconut with 50ml water to make a paste.
  5. Heat oil in a medium saucepan, while finely chopping onion, add onion and cook until soft, while cooking grate ginger and mince garlic.
  6. Add garlic and ginger and when, it is dry add cashew paste.
  7. Simmer for 5 minutes, the add the yoghurt, salt, garam marsala and saffron dissolved in a little warm milk. Set aside and keep warm.
  8. Cut the chicken breasts in half but not all the way, making a pouch, carefully stuff the filling inside.
  9. Place the fillets onto a greased baking tray and covered in foil.
  10. Place in a preheated oven at 180°C/350°C/ gas 4 for 30 minutes or until fully cooked.
  11. Transfer to serving dish and spoon over sauce, garnish with toasted slivered almonds and extra plain yoghurt is desired
My Saffron & Almond Chicken

My Saffron & Almond Chicken

My Onion Buji's & Spiced Potato Croqeuttes

My Onion Bhaji’s & Spiced Potato Croquettes

Everybody loved this meal! I was so so happy! I had been cooking all afternoon and it most definitely payed off, all the food was delicious and really brought me to India. The chicken dish was very interesting as there was ricotta in it, not quite sure they’d use that over there, but it was so good the chicken was unbelievably tender and the sauce was to die for! Creamy, coconutty and full of flavour & cashews nuts yum! The croquettes were so soft and pillowy it was hard to stop eating them and the sauce accompanied them perfectly. and as for the bhaji’s want more could you want crunchy, crispy, and  delicately spiced they were delicious and also were great with the sauce for the croquettes! We also served the meal with some fresh salad and mango chutney, my favourite! Another 10/10 for me.