When I make my weekly batch of ghee, I use some of it to bake cookies. These cookies are ideal for cooler autumn days because the combination of browned butter (ghee) and cornmeal gives them a delicious, deep, and rich flavour, reminiscent of the best cornbread but in cookie form. Be prepared, these cookies are not crunchy.
I enjoy cookies, but I don’t bake them often because if I do, I’ll eat them, and I don’t need to eat cookies all the time! That’s why these small-batch cookies by Edd Kimber are perfect. They yield 6 – 7 cookies at a time, which suits the two of us perfectly for a sweet treat after a meal.
tip
- For a perfectly round cookie, use an ice cream scoop that is perfect for portioning out equal balls of cookies.
- When the cookie comes out of the oven, it is soft and still pliable. If you scoot a cookie cutter or a deep lid slightly larger than the cookie, it will neatly round the edges, turning into a perfectly round cookie!
brown butter cornmeal cookies
makes 7 cookies
preparation 30 minutes
ingredients
⅓ cup/75g ghee or unsalted butter
¼ cup/50g granulated sugar
1 heaped Tbsp/25g maple syrup
¼ tsp vanilla extract
1 flax egg (1 Tbsp/7g ground flax seeds + 3 Tbsp/30g hot water
½ cup + 1½ Tbsp/75g all-purpose flour
⅓ cup + 1 Tbsp/60g fine cornmeal (polenta)
¼ tsp bicarbonate of soda
¼ tsp baking powder
¼ tsp fine rock salt
preparation
- Preheat the oven to 180C (160C Fan) and line a baking sheet with baking paper.
- If you haven’t just made a batch of ghee, then we need to brown the butter. Add the butter to a small saucepan and place over medium heat. The butter will splutter and splatter as the water content cooks out, but once settled, it will start to foam. Watch carefully for the milk solids to turn the butter a nutty brown.
- Pour the butter into a bowl with the sugar, maple syrup, flax egg and vanilla, mixing briefly to combine. Set aside to cool for 10 minutes.
- Add the dry ingredients to the brown butter mixture and mix to form a uniform cookie dough.
- Using a 3 Tablespoon cookie scoop, form the dough into seven equal balls on the prepared baking sheet. If you don’t have an ice cream scoop, scoop with a spoon, then roll with your hands.
- Bake the cookies for about 12 minutes, rotating halfway through baking until set and edges are lightly brown. Remove and set aside for 5 minutes before transferring to a wire rack to cool completely.
- Categories: autumn, cookies, bars & biscuits, sweets
This cheesecake is exceptional!
It is based on this Lime cheesecake recipe but uses passionfruit as the base instead of lime. Cause, let’s face it, who doesn’t like passionfruit? And there are so many still in the markets.
The original recipe is from Addicted to Dates and can be found here, where you can find step-by-step photos, tips and more inspiration.
I like to serve it with extra passionfruit pulp squeezed on top for a yummy, light, tropical summer treat!
tips
- First step, soak your cashews before making the passionfruit curd.
- You can prepare the passionfruit curd the day before and refrigerate it until ready to use. When making this the day before, gently warm it in a heat-proof bowl for a looser consistency. Do not apply direct heat to the curd, as you risk burning it.
- When buying passion fruit, the ripe fruit should be firm and heavy, with wrinkled skin and a little “give.” If the skin is not deeply wrinkled but only shrivelled and unappealing, keep the fruit at room temperature until it is.
- Use vegan block-style butter, which is not spreadable. I use the VioLife brand for both the butter and cream cheese. However, I have been having a setting problem lately with the Violife vegan cream cheese, so I used regular cream cheese in this recipe.
passion fruit curd
This recipe makes the perfect amount needed for the cheesecake. It is an easy 5-ingredient passion fruit curd, used in the cream cheese filling and topping the cake.
preparation 30 minutes
serves approx. 2 cups
ingredients
1 cup/240g passion fruit pulp (approx. 14 small passion fruit)
½ cup/100g granulated sugar
½ cup/110g non-dairy milk
4 Tbsp/40g cornstarch
½ cup/60g vegan butter, block style, cold, and cut into cubes
preparation
- Slice the tops off the fruits and squeeze the pulp and seeds into a food processor. Blitz for 30 seconds; the juices will separate from the seeds. Pour through a fine mesh sieve to separate the seeds from the pulp. Optional: Reserve 1 Tbsp of the seeds to add back into the curd after adding 120g to the cream cheese filling.
- Place the pulp and sugar in a medium saucepan and bring up to a simmer, whisking often.
- Whisk the cornstarch and non-dairy milk in a bowl to form a paste.
- Add the cornstarch slurry to the passionfruit mixture. Cook on medium heat and continue whisking for 3 – 5 minutes until it thickens. Remove from heat once thick enough to not run off the back of a spatula. Allow to cool slightly, and cover the surface with plastic wrap; this prevents it from forming a skin on top.
You are ready to prepare the cheesecake.
passion fruit cheesecake
makes one 9-inch loaf pan
serves 8 portions
equipment – high-speed blender
preparation time 30 mins
chilling time 3-5 hours
make-ahead
1 batch passion fruit curd—divided (recipe above)
biscuit crust
150g digestive biscuits
1 tsp ground ginger powder
½ tsp fine rock salt
50g unsalted vegan butter (block-style)
cream cheese filling
150g/ approx. 1 cup plus 2 Tbsp cashews, soaked in hot water for 30 mins
200g regular cream cheese or vegan cream cheese (VioLife)
80g vegan Greek-style yoghurt
3 Tbsp/30g coconut oil
1 tsp vanilla bean paste or 1 Tbsp vanilla extract
1 tsp lime zest (optional)
¼ cup/70g agave or maple syrup
pre-preparation
- Quick-soak the cashews in boiling water for 30 minutes. Line the base and sides of a 9-inch loaf pan with parchment paper. Leave some overhang to help lift the set cheesecake out of the tin.
prepare the biscuit crust
- Place the biscuits, salt, and ginger powder in a food processor and blitz for 1 minute. (If you don’t have a food processor, place the biscuits in a plastic bag and bash them into crumbs). Add the butter and blend until the mixture sticks between your fingers. Press the crust into the base of the pan and smooth it down with your fingers or spoon – make sure it is compact. Place in the fridge while you make the filling.
prepare the cream cheese filling
- Add 130g/½ cup of the passion fruit curd to a high-speed blender with the other filling ingredients. Blitz until smooth and creamy and without lumps. Pour the filling into the pan and refrigerate for 3-5 hours or overnight until set.
passion fruit topping
- Add the remaining passion fruit curd to a saucepan and gently heat while stirring so that it becomes a spreadable consistency. Top the cheesecake with the curd, smoothing it out with the back of a spoon. Refrigerate for 1 hour until set.
serving and storage
Decorate with edible flowers and serve with extra passion fruit pulp. Once set, run your knife under boiling water and wipe after every cut with a paper towel. This will give you sharp, professional-looking slices.
Sintra has had a tough year for tomatoes. The slug population was particularly high due to a warm winter that didn’t limit their numbers, and the cool, cloudy summer didn’t help either. Finally, almost two months later, we’re starting to see more and more beautiful, ripe, red tomatoes.
I prepare this dish every couple of weeks in the summer and serve it with freshly baked bread. If time allows, I brush thick slices of bread with oil and grill them until golden. I serve the dish with a rocket salad and guacamole. It’s so satisfying!
ratatouille (sweet and sour aubergine stew)
serves 2 – 3
ingredients
1 medium/270g eggplant
3 Tbsp + 2 Tbsp olive oil – divided
2 sticks/120g celery, finely chopped
2 fresh bay leaf
½ medium/100g red capsicum, coarsely chopped
3 medium/205g ripe tomatoes, peeled and coarsely chopped
3 large/40g green olives, stoned and chopped
1 tsp balsamic vinegar
1 tsp brown sugar
1 tsp salt
to serve
feta/ricotta cheese/ a bowl of guacamole
chopped toasted almonds
flat-leaf parsley
few slices of sourdough bread
preparation
- Slice the aubergine into 1 cm slices, salt them, and let them sit for 20 minutes. Wipe off the remaining salt and cut into 1 cm cubes.
- Heat 3 Tbsp of oil in a medium pan, add eggplant and fry until soft and golden. Make sure you cook them well because undercooked eggplant is unpleasant. Alternatively, toss the eggplant in 2 Tbsp oil and spread out onto a roasting tray in a preheated 200C/400F oven for 20 minutes until brown and tender. Set aside.
- On medium-high heat, add 2 Tbsp oil to the same skillet used for cooking the aubergine. Add the celery and bay leaf. Cook for 5 minutes until softened. Add the capsicum, cook for 2 more minutes, add the tomatoes, lower the heat, and cook for 15 minutes until pulpy. (If the tomatoes are dry, cover with a lid.) Add the eggplant, olives, vinegar, and sugar to the sauce and cook for a further 10 minutes.
- Taste and adjust the seasoning (adding more sweet, sour or salt to balance the flavours). Set aside to develop. Stir in the parsley, leaving a little for garnish when serving.
prepare the toast
- Heat a grill pan or frying pan. Brush bread slices with olive oil, and add them when the pan is hot. Keep an eye on the bread so it does not burn. Turn over when one side is golden.
serve
Place the toasted bread on the dish and top with ratatouille, ricotta or guacamole, almonds, and parsley.
- Categories: main dishes, grains, vegetables & sides, stews, summer
I started revisiting these chia and oat bowls when I was last in Australia visiting family. My sisters, Donna and Shelley, would make a warm, aromatic bowl of cooked oats and chia in the morning. I would have it after a class, adding passionfruit yoghurt and extra fruits, then top it with toasted seeds. Now, when I have an early morning flight, I make a cold version in a reused yoghurt container to have on the plane. It makes great travel food or a light dinner.
note
If you let the chia oatmeal sit in the fridge overnight, it will be fairly thick. Stir the contents together and add additional milk or yoghurt until the consistency is to your liking.
fresh fruit.
Cut the fruit into small, uniform pieces. It makes all the difference.
something crunchy.
The chopped nuts, with maple syrup, add that satisfying crunch and sweetness.
something sweet.
There is no need to add sweetener to the chia and oats, as the vanilla and cinnamon create that sweet flavour, and the sweetness comes from the toasted seeds.
chia oatmeal bowl with fruit and toasted seeds
serves 2
preparation 30 minutes
ingredients
⅔ cup rolled oats
¼ cup chia seeds
1½ cup nut milk of choice, more if needed
3 Tbsp goji berries
1 tsp vanilla extract or seeds from one vanilla bean
½ tsp cinnamon powder
yoghurt, optional
fruit salad
(Change the fruits to what is available seasonally)
1 ripe mango
1 apple
1 banana
a handful of pomegranate
pulp of 2 – 3 passionfruit
handful fresh blueberries
nuts and seeds
¼ cup/30g roughly chopped Macadamia nuts
¼ cup/20g flaked almonds
3 Tbsp/30g sunflower seeds
2 Tbsp/20g sesame seeds
2 Tbsp maple syrup
prepare the chia pudding
- In a bowl, stir the oats, chia seeds, milk, goji berries, vanilla and cinnamon together. Mix well to combine. Cover and set aside for 20 to 30 minutes, or place in the fridge overnight. Add yoghurt or more nut milk, depending on your desired consistency.
chop your fruit
- Finely chop the fruit of choice and add to another bowl. Set aside.
toast your nuts and seeds
- In a skillet over medium-low heat, add the macadamia nuts, almonds and sunflower seeds and toast until golden; add in the sesame seeds and toast until the seeds start to pop. Turn off the heat and stir in the maple syrup. Set aside to cool.
assemble
- Spoon the oat-chia mixture evenly in the bottom of each bowl. Add your fruit and yoghurt, and sprinkle over the toasted nuts and seeds. Optional: Drizzle with a spoon of this golden passionfruit elixir.
Find a little bit of sunshine and enjoy.
Goodness shared from Stacey
- Categories: puddings, oat & chia bowls, spring, summer, sweets
I grew up in a small town in North Queensland called Home Hill. Home Hill is a sugar cane growing area; the surrounding sugar cane fields were our playground. In the burning season, when the farmers would light up the fires at dusk, the flames would reach meters high – there was something very entrancing and beautiful about it! Your first sight of a sugar cane fire is hard to forget; it’s a sight, and the smell is intrinsically North Queensland. As the cane burns, ash gets blown throughout the towns of the Burdekin. It is known as ‘black snow’, and as children, we would run around trying to catch the long black strands before they fell to the ground, keeping them intact to see who could catch the longest strand. My dad grew up cutting cane as a young man, it was very demanding work, but the pay was good, ultimately enabling him to marry and purchase his shop.
To cross over from Home Hill to the bigger town of Ayr, we had to cross the Burdekin Bridge, a long bridge running over the Burdekin River. The Burdekin Bridge, also known as the Silver Link – is one of the longest multi-span bridges in Australia. As a child, I remember how the river would overflow in the rainy season, flooding the shops and the main street of Home Hill. The river would flow fast and wild, swirling below when you drove over it. At a later stage, a dam was built. I spent my childhood swimming in that river with my school friends despite having more than one crocodile sighting!
Ayr, in all honesty, wasn’t much more extensive than Home Hill, but its main street was more prominent and had much more exciting shops. When my mother had to run errands that could not be fulfilled in Home Hill, we would drive over that bridge into Ayr. For a young child, this was always an adventure! Despite the boring shopping part, I would happily tag along to stay behind in the car with a freshly baked savoury pastie from the local bakery.
This brings me to this recipe!
Each time I make these samosas, my whole being is whisked away to that moment of biting into one of those warm, flaky, buttery-filled, savoury pasties.
I often crave savoury pastries, which are impossible to find without meat, onion, or garlic. These samosas always satisfy that craving and are perfect for entertaining food, receiving lots of ohs and ahs when I bring them out. They are very quick and easy to make. Once baked, the crackling layers of pastry contrast with the tender potato filling, and the spicy mango chutney is a match made in heaven.
potato samosa
preparation 1 hour
baking 30-40 minutes
makes 24 pieces
ingredients
1 packet/250g rectangular-store-bought puff pastry
filling
360g/ 5 medium potatoes, peeled and cut in half
3 Tbsp/30g melted ghee
½ heaped tsp cumin seeds
¼ heaped tsp curry powder
3 Tbsp frozen green peas
¼ heaped tsp fine rock salt
vegan eggwash
1 Tbsp non-dairy milk
2 tsp maple syrup
3 Tbsp sesame seeds, for garnish
to serve
mango chutney (recipe below)
prepare the filling
- Place water and potatoes in a saucepan; boil and simmer until soft—approximately 15 minutes. Drain and set aside.
- Heat the ghee in a skillet. Add the cumin seeds and fry for a few seconds. Add the curry powder and peas and fry for one minute. Then add the potatoes, season with salt, mix well, turn off the heat, and mash with a potato masher until smooth. Allow the mixture to cool for 15 minutes.
prepare vegan eggwash
- Mix the non-dairy milk and maple syrup in a small bowl. Set aside.
assemble the samosas
- Roll out the puff pastry and divide it into two parts by slicing it down the centre – parallel to the longer side. Lift and separate each piece.
- Divide the potato filling and arrange it in a sausage-like shape on the bottom of each of the pieces of pastry, leaving a 2 cm space at the near edge. Brush the near pastry edge with vegan eggwash, then roll the pastry over to encase the filling tightly, pressing with your finger and rolling the edge up again to seal with the tines of a fork.
- Place the rolls on a prepared baking sheet and refrigerate or freeze for 10 minutes to firm up, then move them back to the work surface. Brush the rolls with vegan egg wash, sprinkle with sesame seeds, and cut each roll into twelve portions, slashing decoratively (optional). Arrange the pieces on the baking sheet with a bit of room in between. Refrigerate until ready to bake.
- Preheat the oven to 200C/400F oven and bake for 30 minutes, until deeply golden. Eat straight away with the mango chutney.
mango chutney
I make this quick and easy chutney when I see green mangoes in the stores. It can also be made with barely ripe mangoes also. The greener the fruit, the sourer the taste will be. Balance the amount of sugar accordingly.
preparation 15 minutes
makes about 1 cup
ingredients
1 medium-large/350g green mangoes (half-ripe, green outside and light yellow inside)
1 Tbsp peanut or coconut oil
¼ tsp mustard seeds
⅛ tsp asafoetida powder
¼ tsp turmeric powder
1 heaped tsp rasam powder (moderately spiced)
½ tsp fine rock salt
2 heaped tsp jaggery/brown sugar (depending on the sweetness of your mangos)
preparation
- Peel the mango and cut into tiny cubes. Set aside.
- In a heavy-based saucepan, add oil and mustard seeds; when they turn grey and pop, add the asafoetida – fry for 20 seconds, then add the turmeric and mango, and saute until the mango becomes soft, adding water when it starts to stick – cover and simmer for about 8-10 minutes.
- Turn off the heat and add salt, jaggery, and rasam powder. Taste and add more jaggery or salt if necessary. Puree half the mixture with a hand-immersion blender, if necessary.
Goodness shared from Stacey
- Categories: autumn, savoury pastries, tarts & pies, winter
A sourdough journey…
I am just starting on this path of bread making, so my knowledge is basic. With each loaf of bread, I am still learning and experimenting. The joy and accomplishment felt when you pull a freshly baked loaf of bread out of the oven to feed your loved ones is immense.
This recipe assumes that you have a sourdough starter already sitting in your fridge, waiting to be fed and bloomed. If you don’t, many wonderful books and blogs will guide you through this process. You can also ask around; you probably know someone who has one, or if you live in Portugal, I am delighted to offer you some of my own.
This is my favourite bread recipe; the porridge mixture gives the bread an exceptional custardy crumb! The recipe evolved from the porridge bread served at the ‘Spring’ restaurant in London, which I baked and baked until I successfully achieved a loaf similar to theirs.
Here are a few tools and tips before starting your loaf of bread:
tools
- Necessary: A big mixing bowl, tea towels, an electronic scale, a Dutch oven (size 22), a sharp knife or razor blade, and sturdy oven mitts.
- Ideal but not necessary: I use a round 20cm x 8cm proofing basket. (You can use a colander lined with a tea towel inside, but a proofing basket has a special shape and material that allows more air in.) I also use a dough scraper (handy when shaping the dough.)
ingredients
- Bread flour or baker’s flour: You can bake with pizza flour, wholemeal flour, spelt flour, or rye flour—any flour with at least 10g of protein per 100g; you can check by looking at the bag.
- sourdough leaven (starter): Sometimes called sourdough, the starter is a form of natural yeast that you have to keep alive in liquid form (as opposed to dry yeast, which you can keep in powdered form). It makes your bread rise and gives it its nice sourdough flavour. The starter is the most important part of the bread. See below for instructions on how to maintain it. Test the starter by adding a spoon to a cup of warm, tepid water—if it floats, it is ready to go.
- Rice flour: It is an excellent non-stick flour for shaping and dusting the basket. It doesn’t become sticky like regular flour, making it easy to work with. It also doesn’t turn black in the oven.
- Different types of flours to bake with: You can start with just your regular bread flour, but it’s gratifying to try baking with different flours, e.g., wholemeal, rye, and spelt, and see how the bread changes which ones you like the flavour of. I love spelt because it tastes better and is a flavourful grain! It’s a good idea to start using a majority (at least 60%) of baker’s flour and then add other types.
- Salt: I use rock salt in all my baking, based on Ayurvedic principles. It’s important not to add salt until after an auto-lapsed/hydrated period (this is the first step when you add the water, leaven and flour.)
feeding your starter
I keep my starter in the fridge. If I forget to save some aside, I do this as a security measure. The day before I bake, I take what I need from the starter, feed it and place the remaining back in the fridge. I don’t bake bread daily, so I don’t want to feed it constantly, and there is much less waste. Because my starter has been in the fridge, I try to give it two feeds before I use it. I usually take it out the night before, discard some and feed it again for bread-making below.
Above, left is the starter just fed. Next is after 2 hours, then 4 hours, and lastly, 6 hours, bubbly and ready to use. I have also used it after 4 hours. The bread isn’t as good as a starter after 6, but it still makes a great loaf.
Drop a spoonful into a bowl of room-temperature water to test the starter’s readiness. If it sinks, it is not ready and needs more ripening time. When it floats on the surface or close to it, it’s ready to make the dough.
If you see that the starter has risen and has started to go back down, it has fermented too long and reached its peak, then started to deflate. I don’t suggest using it; instead, discard leaving 10-20g, then feed it 50g flour and 50g water. I live in a relatively cool climate, even in Summer, so these times could be different in your place.
This is my routine, which works well. I make a loaf once a week (these times could change in the summer season).
- I take my starter (sourdough leaven) from the fridge in the evening, just before bed, around 9:00 p.m., the day before I intend to bake. Measure out 40g (Important—feed the leftover starter, replace it in the fridge); feed the measured starter 1:3:3 (40g+120g flour+120g water). Allow it to sit overnight; the 1:3:3 ratio gives it a good feed for that period, and it doesn’t run out of food and collapse.
- Usually, by the morning 7.00 am, it is active and ready to go. With this active starter (even if it has deflated), I make a lemon sourdough pound cake or the most delicious savoury pancakes, keeping aside 10-25g or whatever is left in the jar (for making a loaf of bread), which I then feed – 1:2:2 (25g+50g flour+50g water.) Set aside and ferment for another four-six hours or until doubled or tripled in size. Usually, by 1.00 pm, it’s ready to use.
porridge sourdough
makes one medium loaf
preparing the dough – approx 4 – 7 hours
overnight in the fridge – 12 – 16 hours
baking – 40 minutes
dough
300g warm water
100g sourdough starter, well-fed, bubbly and ready to use
1 Tbsp/10g olive or rapeseed oil
80g wholegrain spelt flour
420g white spelt flour
12g fine rock salt
porridge mixture
40g rolled oats or barley flakes + 10g linseeds + 200g boiling water
~
a sprinkling of sesame seeds or oats, optional
rice flour for dusting
prepare the porridge
- Add the oats and linseed in a small saucepan, then pour in the hot water and allow to sit for 15-30 minutes. Cook over medium heat for 5 – 10 mins, remove from heat and allow to cool down.*
sourdough
- Weigh 300g of warm water into a large bowl. Add 100g of your starter. Stir briefly to combine, and add the oil and flour. Give it a good stir until no dry patches remain, then cover it with a plastic bag or a damp cloth and leave for 40 minutes to autolyse/hydrate.
- Add the salt; use your hand to thoroughly scrunch and mix the dough until everything is evenly distributed.
- Bulk rise: Cover the bowl again and let the dough rise in a warm place for around 3-4 hours until doubled in size. During this time, with wet hands, every 30 minutes, turn and fold – reach down, lift up one side and then stretch it up and over the ball of dough to reach the other side, where you can press the end down gently so it stays put. Repeat all the way around the dough.
*Add 190g of the cooled porridge mixture after the first two series of turns, about 1 hour into the bulk rise.
As time progresses, the dough should become puffier, lighter, smoother, stronger and easier to handle.
- After the dough has risen sufficiently, turn it out onto a lightly oiled/floured work surface and shape it into a boule by making a series of folds (same as before, using as little flour as possible) to create a smooth, taut surface on the underside. Sometimes, my dough is a gooey mess, and I fold the best I can. This is why I usually use an oiled surface; even though it is a gooey dough, the result still bakes up into exceptional bread.
- Heavily flour (rice flour) and a large round proving basket (or large colander, or bowl lined with a tea towel). Optional: Sprinkle sesame seeds or oats on the counter and gently roll the dough into them before transferring to the basket, seam-side up. If the seams are gaping, pinch them closed. The dough should fill half the basket.
- Cover again and let prove in the fridge for 12 – 16 hours. It could rise to fill the basket more or less. If it hasn’t quite done that, don’t worry—it will rise further in the oven.
- Take the dough from the fridge and set it aside on the counter. Put your empty lidded casserole in the oven and heat it to 400C/752F (or as hot as it will go). Wait 40 minutes for the pot to get really hot. Then, carefully tip the dough into the hot pot with its round, smooth side on top. Slash the top a few times with a sharp blade. Immediately replace the lid and return the pot to the oven.
- Bake for 35 minutes. Then remove the lid, turn down the heat to 230C/446F and continue baking for a further 8 minutes or until the crust is a rich brown. Cool completely (this is important!) on a wire rack before cutting. The loaf will keep for three days in linen or paper bags. Using plastic makes the crust soft.
raisin rye variation
Replace the oats with 40g rye flakes + 10g linseed.
Soak 1 cup/125g raisins for 30 minutes, drain and set aside. Add the raisins and rye-porridge mix, plus 1/4 tsp cinnamon powder and 1/8 tsp cardamom powder (optional), after the first two series of turns, about an hour into the bulk rise.
- Categories: bread, breads & crackers
The pesto is optional but adds interesting depth to the soup.
In cooler weather, I add the podded white beans to dal, kichadi, rasam, and bisi bele bath; they add warmth and heartily nourish the body.
note to self
Next time, cut the zucchini into rounds!
Early Autumn Zucchini and Bean Soup
serves 2 – 3
preparation 1 hour plus 15 mins
ingredients
2 Tbsp ghee
½ cup/70g chopped celery
1 bay leaf
1 Tbsp finely chopped fresh rosemary
1 large twig of thyme
1 medium/145g zucchini, chopped into rounds
1 cup/150g white bean pods (picked from the garden )
2 medium/180g potatoes, chopped
finely grated zest of one lemon
5 cups water
1 tsp fine rock salt
½ tsp freshly ground pepper
serve
steamed kale leaves and basil and dill pesto
preparation
- Place a large pan over medium heat and add the ghee. When it is hot, add the celery, bay leaf, thyme, and rosemary. Allow to sizzle for a few minutes; add the zucchini, beans, potatoes, and zest.
- Add the water, bring up to a boil, turn down the heat, simmer uncovered for 20 minutes, then cover and simmer for another 30 minutes, stirring occasionally, to help the zucchinis break down.
- Once soft, use a potato masher to crush some of the beans and zucchinis. This gives the soup a lovely texture.
- Continue to cook for 5 mins, then season with salt and pepper.
- Place steamed kale and a dollop of pesto in the bottom of a bowl, drizzle with ghee, and then spoon in some soup. Serve with warm sourdough buttered bread.
As requested!
This recipe is satisfyingly creamy but ever so light and refreshing. It has a crunchy biscuit base, the softest, creamiest vanilla lime filling and is topped with a perfect balance of sweet and tangy lime curd.
The original recipe can be found here, where you can find step-by-step photos, tips and more inspiration.
This cheesecake is exceptional!
I altered it slightly by increasing the biscuit quantity and adding ginger powder to the base (my biscuits were not so gingery). I increased the maple syrup, bringing it up to 1/4 cup.
first step
Soak your cashews before making the lime curd.
zest before you juice
Avoid testing the white pith, as this can be bitter. I used 12 – 14 small key limes; if using Persian limes, you only need 5 – 6.
bump up the vibrance in the lime-curd
Add a pinch of matcha powder and turmeric powder.
vegan butter
Use vegan block-style butter, not spreadable. I use the VioLife brand for both the butter and cream cheese. However, Violife has recently changed its cream cheese’s consistency, and I have been having a setting problem with the vegan cream cheese, so I have been using a regular cream cheese.
Easy Lime Curd
The lime curd makes more than the required amount. The remaining can be stored in the fridge for up to five days or freezer for five months. For a runner consistency, warm over low heat while stirring.
necessary
Use fresh limes ONLY; store-bought bottled juice will not work in this recipe.
ingredients
300g/ 1½ cups lime juice, freshly squeezed (approx. 12 small key limes)
2 Tbsp lime zest
110g non-dairy milk, e.g oat or almond
180g granulated sugar
40g cornstarch
45g vegan butter, stick butter (not margarine)
preparation
- Zest and juice the limes.
- Add the sugar and cornstarch to a saucepan and whisk out any lumps. Add the non-dairy milk and whisk until you have a smooth, thin paste. Then add the lime juice and zest and whisk again to combine.
- Place the saucepan on medium heat and bring to a gentle simmer. Turn down the heat to low and cook for 8 minutes while stirring to prevent the mixture from sticking to the pan. The mixture will thicken and should coat the back of the spatula/spoon.
- Remove the saucepan from the heat and stir in the vegan butter until completely melted and a smooth curd. Pass the mixture through a fine-mesh sieve to remove any lumps and zest, then set aside to cool while you make the cheesecake.
If you prepare a day in advance, transfer the curd to an airtight jar and refrigerate until ready. The curd will thicken in the fridge, so you can gently heat and melt it in a saucepan anytime you need a runnier curd consistency.
no bake vegan lime cheesecake
makes one 9-inch loaf pan or serves 8 portions
preparation time 30 mins
chilling time 5 hours 30 mins
equipment – high-speed blender
make-ahead
1 batch vegan lime curd
biscuit crust
170g ginger or digestive biscuits
50g unsalted vegan butter (block-style)
1 tsp ground ginger powder
½ tsp fine rock salt
cream cheese filling
120g/⅓ cup lime curd
150g/ approx. 1 cup plus 2 Tbsp cashews, soaked in hot water for 30 mins
200g vegan cream cheese (VioLife)
80g vegan Greek-style yoghurt or vegan Skyr
30g coconut oil
12g/1 Tbsp lime zest, freshly grated
26g/2 Tbsp lime juice, freshly squeezed
1 tsp vanilla bean paste or 1 Tbsp vanilla extract
70g/¼ cup agave or maple syrup
pre-preparation
- Quick-soak the cashews in boiling water for 30 mins – 1 hour. Line the base and sides of a 9-inch loaf pan with parchment paper. Leave some overhang to help lift the set cheesecake out of the tin.
prepare the biscuit crust
- Add the cookies, salt and ginger powder to a food processor and blitz for 1 minute. (If you don’t have a food processor, place the biscuits in a plastic bag and bash them into crumbs). Add the butter and blend until the mixture sticks between your fingers.
- Press the crust into the base of the pan and smooth it down with your fingers or spoon – make sure it is compact. Place in the fridge while you make the filling.
prepare the cream cheese filling
- Add the filling ingredients to a high-speed blender. Blitz until smooth and creamy and without lumps. Pour the filling into the pan and refrigerate for 2 – 3 hours until set.
lime curd topping
- Add the cooled lime curd on top of the set cheesecake, smoothing it out with the back of a spoon. Refrigerate for 2 – 3 hours (or overnight) until set.
serving and storage
Once set, run your knife under boiling water and wipe after every cut with a paper towel. This will give you sharp, professional-looking slices.
The liquid from the cooked dal is used as a soothing broth, while the drained and cooked dal is seasoned into a vibrant green palya. The broth is a soothing treat, with the addition of lemon juice and pepper. If you are feeling slightly under the weather, this broth is heavenly.
tips
- Toor dal can be found in any Indian supermarket. I use a brand which I buy in Portugal, it is smaller and more polished with a quick cooking time. The toor dal variety purchased from the Indian store takes a much longer time to soften. With this in mind, you may need to experiment and cook the dals separately until you are familiar with each of their individual cooking times, or pre-soak the toor dal and cook together for 30 minutes, adding more water as needed. You don’t want the dal to be mushy, but rather hold its shape.
- For quick preparation, the vegetables can be added to the simmering dal. I like to cook them separately to keep the vegetables vibrant.
A SOOTHING BROTH AND VEGETABLE PALYA FROM ONE DISH
preparation 40 minutes
palya serves 3 persons
broth serves 2 cups
Recipe adapted from ‘Mysore Style Cooking’ by V. Sandhya
ingredients
¼ cup/50g whole moong dal
¼ cup/50g toor dal
5 cups/1.4 litres water
1 flat tsp fine rock salt
voggarane
1 Tbsp ghee/peanut oil
½ heaped tsp black mustard seeds
⅛ tsp asafoetida
1 heaped tsp cumin seeds
1 fresh red/ green chilli, seeds removed, roughly chopped
8-10 fresh curry leaves
⅛ heaped tsp turmeric powder
1½ cups/200g green beans, finely chopped
¼ cup/50g water, more as needed
1 bunch /50g dill, finely chopped stems and all
2 Tbsp dried/freshly grated coconut
2 Tbsp lemon juice, plus more for the broth
preparation
- Cook the dal: In a pot, place the rinsed moong dal and water, bring to boil, turn down the heat, then simmer rapidly, uncovered for 18 minutes, add the rinsed toor dal and simmer for a further 10 mins, or until they just become soft, but still hold their shape. As mentioned above depending on the variety of toor dal, you may need to cook both dals together for 30 minutes or experiment separately until you are familiar with each of their individual cooking times.
- Add salt to taste, then drain the broth from the cooked dals and set both broth and dal aside.
- Prepare the voggarane: Heat ghee in a pan, add the mustard seeds; when the seeds start to pop and splutter, add asafoetida, cumin and chilli – fry until fragrant, then add the curry leaves and turmeric – fry few seconds. Add the beans, stir to combine with the spices. Pour in the water and simmer until the beans are cooked and the water has evaporated – approx 4 – 5 minutes, you may need to add more water 1 tablespoon at a time.
- Turn off the heat, add the dill – mix well until combined with the spices and slightly wilted, add the cooked dal, coconut and lemon juice. Stir to combine, taste adding more salt and lemon, then transfer to a serving bowl. Serve with rice and drizzle with ghee.
- To the remaining broth, add ⅛ tsp freshly ground pepper and 1 Tbsp lemon juice, taste adding more salt and lemon, as needed.
- Categories: dal, rasam & sambar, Indian & Ayurveda, indian recipes, rice & grain, soups, summer
Streusel crumb topping is a beautiful way to elevate any cake or pastry by adding a layer of crunch. I love adding it to muffins, tarts, or any cake. This streusel recipe is from Aran Goyoaga’s new book ‘Cannelle et Vanille BAKES SIMPLE.’
note
The streusel recipe makes much more than you need. Freeze the remaining; Sprinkle it on a baking sheet lined with baking paper. Freeze the pan for 15 minutes, then transfer the streusel to a ziplock bag or airtight container and store it in the freezer for up to 3 months. There’s no need to thaw the streusel before baking; sprinkle it frozen on a cake, muffins or tart and bake as directed.
tips
- *I take my starter (sourdough leaven) from the fridge in the evening, just before bed, and measure out 40g, and then feed it – 100g flour + 100g water. Allow it to sit overnight; by the morning, it may be fully active, or even if it has deflated already or hasn’t quite reached its full potential, no matter. With this starter, I make this raspberry crumb sourdough cake.
- If you don’t have a sourdough starter, replace it with ½ cup/70g rice flour, and ⅓ cup/80g of water/buttermilk, and increase the baking powder to 1 ½ teaspoon.
- Important! Let the muffins cool completely. This will allow the crumb to set nicely and not fall apart.
- If you don’t want to make the streusel topping, omit and sprinkle the top with flaked almonds instead.
raspberry crumb sourdough muffins
preparation 15 minutes
baking 30-35 minutes
makes 12-14 muffins or one pound cake (11 x 25cm loaf pan bake for 50 minutes)
streusel crumb topping
1 cup/100g almond flour
¾ cup/100g superfine brown rice flour
½ cup/100g light brown sugar
¼ tsp fine rock salt
7 Tbsp/100g cold dairy-free butter or regular butter, cut into ½-inch pieces
cake ingredients
3 Tbsp/22g ground flaxseed + ½ cup/100g hot water (allow to sit for 10 mins as below)
¾ cup/150g light brown sugar
3 Tbsp finely grated orange zest (zest from 3 oranges)
2 Tbsp/50g maple syrup
½ cup + 2 Tbsp/200g sourdough starter
½ cup/110g extra virgin olive oil or neutral-tasting oil
¼ cup/55g orange juice (1 very juicy orange)
1 cup/140g brown rice flour
1 cup/100g almond flour
¼ cup/30g tapioca starch
¾ tsp fine rock salt
¾ tsp baking soda
1 tsp baking powder
125g fresh raspberries (Toss the raspberries in tapioca flour before adding them to your batter. This will stop them from sinking to the bottom.)
preparation
- Preheat your oven to 180C/350F. Line your muffin tray with 12 baking cups. (I use these ones)
prepare the streusel
- In a medium bowl, toss together both flours, sugar, and salt. Add the butter and work it into the flour until the mixture is sandy and crumbly. Place in the fridge until ready to use.
prepare the cake
- Add the flax with water to a large bowl and allow it to sit for 10 minutes. Then add sugar, zest, maple syrup, sourdough starter, oil, and orange juice and whisk until smooth.
- Measure the brown rice flour, almond flour, tapioca starch, salt, baking soda, and powder into a small bowl. Whisk to combine.
- Add the dry ingredients to the wet and whisk until smooth. Fold in the raspberries. Spoon the batter into the prepared muffin cups, distributing it evenly among them (they should be full). Generously cover with the streusel to form small domes over the batter. Dotting with a few extra raspberries is optional.
bake
- Bake for 25 – 30 minutes or until golden. Let cool in the tin for about 10 minutes, then transfer to a wire rack to cool.
I hope that you have a wonderful festive weekend; here are some photos taken in the garden this week.
note to self
1 ½ x recipe makes 18 baker-style muffins using half the streusel crumb
- Categories: cupcakes, muffins & scones, spring, sweets
