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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
1 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 1. 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.
2. 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.
3. 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 4. 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.
To serve, place the toasted bread on the dish and top with ratatouille, ricotta or guacamole, almonds, and parsley.
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
make the chia pudding 1. 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
2. Finely chop the fruit of choice and add to another bowl. Set aside.
toast your nuts and seeds
3. In a skillet over medium-low heat, add the macadamia nuts, almonds and sunflower seeds and toast until golden; add 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
4. 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.
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 samosa always satisfy that craving and are a perfect entertaining food, receiving lots of ohs and ahs when bringing 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.
1. Place water and potatoes in a saucepan; bring to a boil and simmer until soft—approximately 15 minutes. Drain and set aside.
2. 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.
vegan eggwash
3. Mix the non-dairy milk and maple syrup in a small bowl. Set aside.
assemble
4. 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.
5. 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.
6. 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 eight portions, slashing decoratively (optional). Arrange the pieces on the baking sheet with a bit of room in between. Refrigerate until ready to bake.
7. 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 1cup
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
1. Peel the mango and cut into tiny cubes. Set aside.
2. 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.
3. 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.
As the summer ends and we move into Autumn, the beans get bigger, and the last of the zucchini need to be used. It is at this stage in the garden I make soups.
I add the podded white beans to dal, kichadi, rasam and bisi bele bath; they give warmth and heartiness to the body in the cooler weather. The pesto is optional; it adds an interesting depth to the soup.
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 )
1. 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.
2. 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.
3. Once soft, use a potato masher to crush some of the beans and zucchini. This gives the soup a beautiful texture.
4. Continue to cook for 5 mins, then season with salt and pepper.
5. 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.
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.
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.
notes
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 by adding 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.
.
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.
2. 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.
3. 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.
4. 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
serves 8 portions
equipment – high-speed blender
preparation time 30 mins – chilling time 5 hours 30 mins
.
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
1.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.
biscuit crust
2. 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.
3. 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.
cream cheese filling
4. 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
5. 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
1 fresh red/ green chilli, seeds removed, roughly chopped
8-10 fresh curry leaves
⅛ heaped tsp turmeric powder
1 ½ 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
1. 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.
2. Add salt to taste, then drain the broth from the cooked dals and set both broth and dal aside.
3. 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.
4. 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.
5.To the remaining broth, add ⅛ tsp freshly ground pepper and 1 Tbsp lemon juice, taste adding more salt and lemon, as needed.
I printed this recipe in 2017 when I came across it in theGlobe and Mail, published by Tara O’brady, and I have been making all sorts of variations since. Use fewer tomatoes or none, add bitter green leaves or cut the zucchini into thick slabs and grill until slightly charred, rather than eating raw. The dressing I keep the same as it is a gem! However, keep in mind if the garden is overgrown with dill, coriander, mint or similar soft herbs, they can be added into the dressing as well or instead.
I always like making salads with beautiful seasonal greens, herbs, and edible flowers picked straight from the garden. Different lettuces impart different flavours, and the best salads mix up two or three. Because this dressing is lively, pairing it with hardier and spicy greens, like arugula, rocket, mizuna, endive, or baby kale, is better.
easy basil dressing
serves 2 – 3
for the dressing
¾ cup/30g basil leaves
¼ cup/10g flat-leafed parsley
juice from half a lemon – approx 2 Tbsp
1 Tbsp apple cider vinegar
1 – 2 Tbsp honey or sugar
3 Tbsp olive oil
pinch dried chilli flakes
for the salad
2 slices rustic French bread, torn into pieces
2 Tbsp/20g olive oil, plus more as needed
salt and freshly ground black pepper
half lemon, preferably organic, well-scrubbed
3 – 4 handful of washed green leaves – arugula, rocket, little gem, mizuna, etc. (try to combine various leaves while balancing the more bitter ones with crisp and tender leaves.)
1 small/120g zucchini, sliced into thin rounds (the small zucchini have the best flavour)
3 Tbsp toasted, roughly chopped pinenuts and pumpkin seeds
preparation
1. Make the dressing by squeezing the juice of half the lemon into a small blender. Add the basil and parsley, then add a splash of vinegar, sugar and olive oil—season with salt and pepper, then puree. Taste, adjust seasoning and balance with more oil or vinegar as called for, and sweeten with sugar or honey if it’s too sharp. Rerun the machine, then add a pinch of chilli flakes.
for the salad
1.Preheat the oven to 220C/425F.
2. Toss the bread with 2 tablespoons of olive oil—season with salt and pepper. Scatter pieces on a small baking sheet.
3. Slice the half lemon into thin rounds, removing any seeds; if you have a mandoline (or patience), slice about 3 mm thick (1/8-inch.) Coat lightly with olive oil and arrange on another small baking pan.
4. Place both baking pans in the hot oven. Toast the bread until golden and crisp, 15 – 20 minutes, tossing once. Roast the lemon until touched with char and deeply caramelized, 12 – 15 minutes.
5. Arrange the salad, place the leaves and zucchini, then croutons, roasted lemon slices and seeds—top with dressing, offering more at the table.
I posted a similar pilaf recipe a while back; this version is easier, quicker and uses the option of olive oil, or if you prefer, replace it with ghee. I change the vegetables to what I have in the garden, sometimes using thinly sliced potatoes, fennel, zucchini or freshly picked sweet peas. It is easy to swap the vegetables around. If the season or garden is overgrown with parsley, coriander or similar soft herbs, they can be used instead.
Serving suggestions:
Serve with a crisp garden leaf salad and this basil dressing, a plate of vegan feta (drizzled with oil and za’atar), a bowl of tahini. Add steamed corn on the cob when in season – this combination is a perfect marriage of flavours.
There are a few steps in achieving the success of this dish; the crispy golden bottom makes it worth it!
Wash the rice to remove any surface starch, which might make it sticky.
Boil the rice for 8 minutes in boiling water, then drain and allow it to steam dry for a few minutes.
Cover with a cloth, as well as a lid, to protect it from the drops of condensation as it steams.
Achieving “the golden crusty bottom” at the bottom of the pot by cooking it over low heat for an extended period.
It is recommended to use a non-stick pot. For the recipe, I use a cast-iron 10-inch (24cm) pot. Also, try to use a pot with a flat bottom and one large enough to give the rice plenty of room to expand. If your pot is too small, the rice will clump together. If you are using a pan, ensure you have a lid that will tightly fit.
rice pilaf with a crunchy crust
Serves 3
Preparation 20 minutes
Cooking 45 minutes
ingredients
1 cup/200g white basmati rice
1 medium/140g carrot
1 medium/160g medium fennel
2 medium/125g potatoes
1 large bunch/30g each fresh dill and coriander
6 Tbsp/60g olive oil or ghee – divided
1 tsp fine rock salt – divided
1 tsp freshly ground pepper – divided
1 tsp turmeric powder – divided
prepare the rice
1. Wash the rice and drain. Repeat three more times to flush out all the excess starch (this helps the rice be fluffy with nice separate grains when cooked). Drain and set aside.
2. Fill a medium saucepan (with a lid that fits.) Bring the water to a vigorous boil and cook the rice for exactly 8 minutes, starting the timer from when the rice enters the pot. Drain in a colander and let sit for 5 minutes to steam dry.
prepare the vegetables and herbs
3. Finely slice the vegetable into 2mm thick slices and set aside. Finely chop the leaves and tender stems of the herbs, and mix the herbs and set aside.
assemble and cook the pilaf
4. Return the empty pan to the stove and add half of the oil.
5. Split the pile of herbs in two – setting aside a handful of herbs for garnish.
6. Layer half of the vegetables in the bottom of the pan and half of the herbs for use now. Sprinkle over half of the salt, pepper and turmeric. Add one-third of the rice over the top. Do not mix. Repeat with the remaining vegetables, then the next third of the rice and the other half of the herbs. Sprinkle the remaining salt, pepper and turmeric. Finish with the last third of rice. Drizzle the remaining oil over the top.
7. Cover the pot with a tea towel, then place the lid firmly on top, folding the corners of the tea towel over the top so it doesn’t catch fire. Cook over medium heat for 8 minutes (#7 setting on an electric stove), then place the pot on the lowest heat you can manage (#2 setting on an electric stove) and continue cooking for another 40-45 minutes.
8. When the rice is ready, gently mix the reserved herbs and pile it all onto a good wide platter or bowl. Scrape up the crisp rice at the bottom of the pot and tuck it into the pile of rice shards – it’s delicious. It is optional to sprinkle with lemon zest and squeeze lemon juice – taste and season with salt and a few rounds of pepper. Serving suggestion above.
This cake is lovely, moist, and tender with a delicate flavour. It is effortless to make, and the combination of yoghurt, blueberries, and coconut perfectly complements each other. The blueberry compote is divine!
Praia de Aguda
Every two weeks for my weekly shop, I drive a little further to a health food store north of where I live. It takes me through the Sintra mountain along narrow windy tree-lined roads; then it opens into a broader, flatter landscape with warmer temperatures. I arrive at a sweet health food store called Ideal in a little village named Janas. I like this place as they offer vegetable seedlings, and the vegetables and fruits are abundant and fresh, newly picked from their garden. After finishing my shop, I continue up the road towards the sea, park my car and walk down the steps towards the beach. This car park and beach are busy on the weekend, but on weekdays there is nobody, especially on cloudy days. Sometimes I go just for the sunset, which is especially magical when the mist rolls off the ocean.
1 x 9-inch springform cake pan (can be made in an 8-inch)
cake
1 cup/120g white spelt flour
¾ cup/100g whole spelt flour
1½ tsp baking powder
½ tsp bicarbonate of soda
¼ tsp fine rock salt
⅔ cup/130g coconut or vegetable oil
¾ cup/150g light brown sugar
1 cup/220g thick coconut milk (see note below)
2 lemons, zested
3 Tbsp/35g lemon juice
1 tsp vanilla extract
blueberry compote
1 cup/130g blueberries
1 Tbsp/12g lemon juice
1 Tbsp/12g light brown sugar
3 Tbsp/35g + 1½ tsp cold water – divided
1½ tsp cornflour
icing
1 cup/250g thick vegan Greek yoghurt or milk-based Greek yoghurt
1 tsp vanilla extract or scrap the seeds from a vanilla pod
¼ cup/35g icing sugar
preparation
1. To make the cake: Preheat oven to 180C/350F. Grease sides and line base of a springform cake tin with baking paper.
2. Combine the flour, baking powder, bicarbonate of soda and salt in a medium bowl.
3. In another bowl, whisk the oil, sugar and coconut milk together, followed by the zest, juice and vanilla extract.
4. Pour the liquid ingredients into the dry ingredients, whisking to combine, then pour into the prepared tin and bake for 30 – 35 minutes, until golden brown. Set aside to cool completely.
5. To make the blueberry compote: Put the blueberries, lemon juice, sugar and 3 Tbsp water into a saucepan, bring to boil, turn down heat and simmer, stirring now and then, for a few minutes until the blueberries have softened.
6. Remove from heat, in a small cup, mix the cornflour with the remaining 1½ tsp water and stir this paste into the blueberries. Return to heat and stir gently for 30 seconds; the sauce will bubble and thicken. Pour the compote into a bowl to cool. It will set once cold.
7.To make the icing: Mix the yoghurt and vanilla, sieve the icing sugar over the yoghurt and stir to combine.
8.To assemble the cake: Turn the cake over (so the underneath is now on top) onto a plate. Place most of the icing on top of the cake. Spread out and bring a small amount down the sides, evenly scraping so that you can see some of the cake through the icing (sides only.) Decorate with lemon zest, thyme, and blueberries. Dust the blueberries with icing sugar. Slice and spoon with a generous amount of the blueberry compote. If not serving immediately, the cake can be refrigerated until ready to serve.
note
Don’t shake the tin of coconut milk; try to get as much of the thick creamy part as possible and purchase a better quality can of coconut milk to ensure thick milk.
“This cake gets a double dose of sesame, with tahini and sesame seeds in the batter and lots of crunchy sesame seeds to coat the pan, too” – Yossy Arefi.
It’s simple to make as it only uses one bowl. To ensure even mixing, use the edge of a whisk to scrape the bottom and sides of the bowl. For best results, make sure you use a traditional brand of tahini that is runny and smooth. I like baking this in an 8-inch square pan to be cut into tidy squares for gifting to friends.
6 Tbsp/50g sesame seeds (a combination of black and white is nice) – divided
3 Tbsp/22g ground flaxseed
¾ cup/170g oat/almond milk
¾ cup/150g plus 1 Tbsp light brown/blond sugar – divided
½ cup/120g smooth runny tahini, well stirred
¼ cup/50g neutral oil, like canola or grapeseed
1 tsp vanilla extract
¾ tsp fine rock salt
1¼ cups/160g all-purpose flour
1½ tsp baking powder
¼ tsp baking soda
½ tsp cardamom powder (freshly ground)
dried rose petals (optional)
preparation
1. Preheat the oven to 180C/350F. Oil a sheet of parchment paper and line it in an 8-inch square baking pan, then sprinkle 2 tablespoons sesame seeds on the bottom and 1 inch up the sides.
2. In a large bowl, whisk together the flaxseeds and milk, allow to sit for 10 minutes, then add the sugar, tahini, oil, vanilla, and salt. Whisk until smooth.
3. Add the flour, 3 Tbsp of sesame seeds, baking powder, baking soda and cardamom. Whisk until well combined and smooth.
4. Pour the batter into the lined pan, gently tap on the counter to release air bubbles, and smooth the top. Sprinkle the remaining sugar and sesame seeds on top.
5. Bake until golden and a tester comes out clean, 35 – 40 minutes. Allow to cool for 15 minutes before removing from the pan. Allow to cool completely before serving; otherwise, it may crumble. It’s optional to sprinkle with rose petals when serving.
flavour variations
peach and raspberry sesame cake: Slice 1 small pitted peach over the top, scatter ½ cup/70g fresh raspberries over the top, then sprinkle with sugar and sesame seeds.
date and sesame cake: Fold ½ cup chopped date into the batter.
use another pan
loaf: Bake in a 9 x 5-inch loaf pan. (45 mins)
round: Bake in a 9-inch round pan. (35 – 40 mins)
cupcakes: 9 cupcakes, bake 25 – 30 mins (1 ½ recipe = 14 cupcakes)
