This cake recipe was shared via Kristin, who received it from our dearest friend, Mary. Mary is at the heart of our community, guiding us on this yogic path. As things progress, she continues to be a joy-filled light leading the way for us all. I had the privilege of baking this cake with Leela (Mary’s daughter) while visiting Mary and her family in Boulder.
I want to express my heartfelt gratitude to Kristin for sharing this recipe with us, and thank you, Leela, for bringing us such an experience of contentment and joy in playful baking together. Such grace!
This cake improves with time, allowing the flavours to come together. It is moist yet light in texture and aromatic with lemon. Serve it with yoghurt as a simple dessert or with a cup of kashaya at the end of the meal.
Mary’s lemon semolina cake
preparation 10 minutes
baking time 30 minutes
serves 8 – 10
ingredients
½ cup/65g whole wheat flour or coconut flour
1½ tsp baking powder
1 cup/170g fine semolina
¼ + 2 Tbsp/75g raw sugar
½ cup/90g coconut oil
¾ cup/180g plain yoghurt
1 lemon, zest and juice
syrup ingredients
¼ cup/50g sugar
½ cup water
1 lemon, zest and juice
garnishing
shredded coconut
icing powder
extra lemon zest
prepare the cake
- Preheat the oven to 180C/350F. Lightly grease an 8-inch round cake pan with ghee or coconut oil. Set aside.
- In a medium bowl, combine the flour, baking powder, salt, semolina, and sugar, stirring to combine. Set aside.
- In a small pan over low heat, slowly melt the coconut oil. Remove from heat and stir in the yoghurt, lemon juice, and zest.
- Pour the wet ingredients over the dry ingredients and fold together until well combined. Then, using a spatula, scrape the batter into the greased cake pan and smooth or press down the top.
- Bake for about 30 minutes, until lightly golden or until a skewer inserted comes out clean.
prepare the syrup
- Near the end of the baking time prepare the syrup. Place the sugar and water in a small saucepan and mix well with a wooden spoon, bring the syrup up to the boil, add the lemon juice and zest – simmer gently for 1 minute or until the sugar has dissolved. Remove the syrup from the heat and set aside until the cake is ready.
finish the cake
- Once the cake is cooked, remove it from the oven – set aside to cool.
- Use a small, sharp knife to cut the cake down the centre. Then, draw two parallel lines on either side 3 – 4 cm apart, followed by another set of lines at a 45-degree angle, creating a diamond pattern.
- Drizzle the syrup evenly over the cake and sprinkle with shredded coconut and icing sugar. Allow the cake to sit for a few hours for the flavours to mingle.
Goodness shared by Stacey
Baked and assisted by Leela
Artwork by Kristin
This is a quick, satisfying one-pot meal to prepare. It is easy to digest, nourishing, balancing, and a complete protein in one bowl. When eaten together, rice and dal provide all the essential amino acids for a nutritionally sustainable meal. It is perfect for when you don’t have a lot of time to cook and need something fast but with enough nutrients to sustain you. It can be eaten in the morning or evening and takes only half an hour to prepare.
When preparing Kichadi, it is essential to understand the different types of dal or legumes used and their energetic qualities. One type of dal is favourable and used most often – whole moong(mung beans), and when husked and split, it becomes split moong. These two are easy to digest, gentle on the system and cause minimum disturbances to all constitutions. All other dal or legumes are recommended in moderation and small quantities.
When serving Kichadi, drizzle with a spoon of ghee. Ghee is a magical golden substance that has many benefits for the human system, including improved digestion and making everything taste better.
I recently spent a week with my daughter, helping her organise her first apartment in London. She needed a few quick, no-fuss meals that she could make while balancing studies and work—this was one of them.
Easy One-Pot Kichadi
preparation 35 minutes
serves 2
ingredients
⅓ cup/60g split moong dal
⅓ cup/60g white basmati rice
3 cups/750ml water
voggarane
1 Tbsp ghee
¼ tsp mustard seeds
½ tsp cumin seeds
Pinch of asafoetida
½ small red chilli (optional)
6 curry leaves
⅛ tsp turmeric powder
~
½ cup/30g chopped cabbage
½ cup/70g finely chopped carrot
¾ tsp fine rock salt
½ tsp jaggery/brown sugar
1 Tbsp dried shredded coconut
1 tsp finely chopped ginger
1 – 2 tsp fresh lemon juice
¼ cup coriander leaves, chopped
to serve
Indian spicy pickle
preparation
- Place the dal and rice in a bowl. Rinse with water until the water runs clear, drain, and pour in 3 cups water. Set aside.
voggarane
- In a saucepan over medium-high heat, add the ghee and mustard seeds. When the mustard seeds turn grey and pop, turn down the heat and add the cumin seeds, asafoetida, and chilli. Fry briefly, swishing the pan so the spices fry evenly.
- Add the curry leaves and turmeric powder and fry for a few seconds.
- Pour the dal, rice, and water into the voggarane, boil over high heat, and lower to maintain a rapid simmer.
- While waiting for the dal and rice to boil, finely chop the carrot and cabbage and add this to the simmering rice and dal.
- After 20 minutes, turn the heat to low and cover. When the dal and rice have softened, add the salt, jaggery, ginger, dried coconut, lemon juice, and coriander. Turn off the heat, cover, and allow to sit for 5 minutes for the flavours to meld together.
Taste, adding more lemon or salt as needed. Serve drizzled with ghee.
tip
Soak the dal and rice in the morning for quick evening preparation.
variations
- Replace the white basmati rice with quinoa. Use ½ cup quinoa and ¼ cup dal.
- Change the vegetables to suit the seasons.
- Add ½ – 1 tsp sambar powder, and replace the lemon juice with tamarind paste.
- Categories: kichadi
Deliciously moor-ish satisfying cookies that are chewy on the inside (due to the fluid, stretchy nature of tahini) and crispy, crumbly on the outside (due to the almond meal).
~ the relief and release of autumn
5 ingredient almond & tahini cookies
makes 18 cookies
Recipe from Cook Republic.
I have written this recipe as-is from the link above, as most people preferred them that way. My son and I needed more sweet, so the second and third times I baked these, I added 2 Tablespoons (35g) of light brown sugar and found them just right in balancing the bitterness of the tahini.
ingredients
¾ cup/200g tahini paste
½ cup/130g maple syrup
½ tsp fine rock salt
2 tsp vanilla extract
2 cups/225g almond meal
chopped pistachio and sesame – to garnish
preparation
- Preheat the oven to 170C/340F. Line a baking tray with baking paper.
- Place the tahini, maple syrup, salt and vanilla in a medium heavy-bottomed saucepan on medium heat. Heat for a few minutes, stirring constantly until smooth and blended. Remove from heat and allow to cool for 10 – 15 minutes.
- Add the almond meal to the tahini mixture and mix until a rough dough forms. Let the dough sit for a few minutes to come together.
- Roll 2 tablespoons of the dough/30g in the palm of your hand into a ball. (My dough was quite oily due to the runny tahini I used.) Place the cookies on the prepared tray and garnish them by gently pressing the nuts or seeds on top with your fingertips. I like to roll the edges in sesame seeds.
- Bake in the preheated oven for approximately 10 minutes. Switch off the oven and let the cookies brown slightly in the hot oven for another 5 minutes before removing them. Cool on wire racks.
note
- If you want to use unrefined brown sugar instead of maple syrup, dissolve ½ cup of sugar in ½ cup of hot water and proceed with the recipe, or for a less sweet solution, ¼ cup of sugar ¼ cup of water.
- Use a traditional brand of Tahini, which is runny and smooth.
- Almond meal is finely ground almonds. I grind whole almonds in my food processor or vita mix.
- Categories: cookies, bars & biscuits, sweets
Usually, sandwich night falls on Friday when there are three of us, and I have made a fresh loaf of challah bread. The meal comes together in half an hour and is so delicious and satisfying. Slices of homemade bread are brushed with strong English mustard, followed by a thick layer of vegan mayonnaise, and filled with avocado salsa, green garden leaves, tamari-sesame-coated slices of tempeh, and charred fennel and red pepper rings.
sandwich night
preparation 30 minutes
serves 3
fennel-red pepper rings and charred tempeh
1 small red and green bell pepper
1 large fennel
1 packet/200g tempeh
6 Tbsp oil/ghee
3 Tbsp sesame seeds
3 Tbsp tamari
for the sandwiches
slices of your favourite bread
strong English mustard
avocado with tomato, coriander salsa and mustard seeds
vegan mayonnaise
bitter salad leaves
salt and freshly ground black pepper
prepare the vegetables and tempeh
- Slice the fennel and bell peppers into rounds and the tempeh into strips or rounds. (Depending on the shape of the tempeh you are using). Set aside
- In a heavy-bottomed skillet over high heat. Drizzle in a tablespoon of oil and cook the fennel rounds until charred around the edges. When sufficiently charred, scoop them out onto a large plate and repeat the same procedure with the red and green peppers – add to the same plate as the fennel.
- Lower the heat to medium and pour in the remaining oil; fry the tempeh until golden, flipping over and doing the same with the other side. Once all have been done (may need to do in two batches), return all the tempeh to the pan, sprinkle over the sesame seeds and saute, coating the tempeh with the seeds for 1 minute. Turn off the heat and drizzle the tamari over the tempeh. Stir a few times and scoop out onto the plate. Ensure you brush out all the seeds left over in the pan over the charred peppers, fennel and tempeh.
prepare the sandwiches
- Drizzle each slice of bread with olive oil, swipe a layer of mustard, and spread a thick layer of mayonnaise. Add a dollop of avocado salsa, a layer of garden green leaves, a few slices of tempeh, a generous sprinkle of fennel and pepper rings, and season with salt and freshly cracked black pepper.
Enjoy!
This salad comes together quickly. I confidently make it as a last-minute addition to a meal when you want something fresh with a bit of crunch. I serve it with a spicy, warm bowl of dal and rice.
Carrots are the bulk of the recipe; however, at times, I combine them with shaved beetroot. The sunflower sprouts add a bit of colour and more crunch, with the sesame seeds providing that nutty earthiness. The dressing enlivens everything, adding a sweet, tangy, zingy lift. It can be made with cucumbers or fennel; it doesn’t require an exact recipe. Normally, I do one or two carrots, depending on the number of people. I usually make a good amount of the dressing to use throughout the week.
This simple salad is a joy to make. It can be ready within minutes and has been requested often whenever served. The dressing is from this salad recipe, which I make often.
shaved carrot salad
preparation 20 minutes
serves 6 as a side dish
ingredients
3 Tbsp toasted sesame seeds
4 medium/420g carrots
two handfuls of sunflower sprouts
3 Tbsp sesame seeds
salad dressing
1 Tbsp finely grated fresh ginger
1 Tbsp finely grated fresh turmeric
3 Tbsp olive oil
2 Tbsp agave or honey
2 Tbsp fresh lemon juice
⅛ tsp fine rock salt
prepare the salad
- Toast the sesame seeds in a skillet over medium heat. This will only take a few minutes until they get a little colour and become fragrant. Set aside to cool.
- Remove the carrot tops, wash, and trim the carrots. Using a sharp vegetable peeler, peel carrot ribbons into a salad bowl. Apply pressure as you peel to achieve thicker ribbons. Chop the end pieces, which are challenging to ribbon, and add them to the salad.
- Wash and dry the sunflower sprouts, then add them to the shaved carrots. Set aside while you prepare the dressing.
prepare the dressing
- Grate the ginger and turmeric (skin and all) and whisk the lemon juice, agave/honey, salt, and oil together. Taste and add extra sweetness if needed.
- When ready to serve, sprinkle the sesame seeds over the salad and pour the dressing. Gently lift the shaved carrots and distribute the dressing through the salad without overmixing. Sprinkle over a few nasturtium flowers if you have them in the garden.
This tart is a very decadent and comforting dish for a special occasion. It’s a bit rich on its own but goes well as part of the main meal, accompanied by a simple rice dish and various salads. The parmesan crust is divine, crunchy and flavourful.
~ sunkissed and content
lasagna tart
preparation time 40 minutes
baking 15 minutes
serves 6 – 8 or one 9-10 inch tart.
Recipe adapted from here.
ingredients
2 medium/350g zucchini
¾ tsp fine-grain rock salt
tart crust
½ cup/75g unbleached all-purpose flour
½ cup/70g whole wheat flour
½ cup/115g unsalted butter, well chilled + cut into small cubes
2 cups/100g loosely packed grated parmesan cheese
½ tsp fine-grain rock salt
2 Tbsp ice cold water
tomato sauce
2 Tbsp olive oil
1 tsp each of finely chopped fresh rosemary and oregano leaves
¾ tsp red pepper flakes
400g cherry tomatoes, finely chopped
½ tsp fine-grain rock salt
½ tsp brown sugar
~
1 cup/250g ricotta cheese
¼ cup small basil leaves
preparation
- Preheat your oven to 190C/375F. Oil a 10-inch tart pan and set aside.
prepare the zucchini
- Slice the zucchini using a mandoline or knife into 2mm coins. Place in a bowl, sprinkle over the salt, and gently toss until evenly covered with salt. Transfer to a colander and let drain while you make the tart shell and tomato sauce.
prepare the tart crust
- Place both flour, butter cubes, parmesan, and salt in a food processor and pulse quickly about 25 times. You want a sandy texture with pea-sized pieces of butter. With a few more pulses, blend in the two tablespoons of ice water. The dough should stick together when you pinch it with your fingers.
- Pour the dough into the tart pan. Working quickly, press the dough uniformly into the pan by pressing across the bottom and working up towards the sides. Place in the refrigerator and chill for 15 minutes. You can use this time to chop the tomatoes finely.
bake the crust
- Pull the tart out of the refrigerator and poke a few times with the tongs of a fork. Cover the tart with baking paper and fill generously with pie weights (I used chickpeas). Bake for 15 minutes; pull the tart out of the oven and gently remove the baking paper containing the pie weights.
- Place the uncovered tart back in the oven, weight-free, and allow to cook for another 5 minutes. Remove from oven and set aside to cool.
prepare the tomato sauce
- Stir the olive oil, red pepper flakes and finely chopped herbs in a saucepan and cook over medium-high heat until the herbs start to sizzle just a bit. Stir in the finely chopped tomatoes, bring to a simmer, and cook the sauce down, uncovered, for 20 minutes, then stir in the salt and sugar and set aside.
assemble the tart
- Use a spatula to spread half the ricotta cheese across the base of the tart shell. Then, spoon half the tomato sauce over the ricotta and arrange half the zucchini in a single layer on top of the sauce. If your zucchinis are still wet, press them with a paper towel. Spoon the remaining ricotta over the zucchini and push it around with your fingers to form a layer. Arrange another layer of zucchini and finish with the remaining sauce. You want the filling to nearly, but not entirely fill the pan.
bake the tart
- Place the tart on a rimmed baking sheet (in case you end up with an overflow) and bake for 40 minutes, or until it is cooked through. Remove and allow to cool for 10 minutes before serving. Sprinkle the top with fresh basil leaves.
ZUCCHINI
This year, I staggered my planting to have a continuous supply of zucchini throughout the summer, but I forgot how quickly they grow from seed to plant, and now I have an endless supply.
When I think I have them under control, I venture out into the garden, and miraculously, another batch is ready to be picked! I have been giving away a lot and trying many new recipes to use them up.
I have been returning to these zucchini fritters, and recently, sitting in my drafts is this lasagna tart recipe from 101 Cookbooks, which I will make for my daughter before she returns to University.
I have also been making a sweet zucchini palya to accompany any dal or sambar.
In the garden…..
slow-cooked zucchini with basil
preparation 1 hour
serves 4 as a side dish
The recipe was adapted from Spring by Skye Gyngell.
ingredients
6 small/530g firm zucchinis
2 Tbsp extra virgin olive oil
2 Tbsp ghee/butter, melted
rock salt & freshly ground black pepper
preparation
- Trim the zucchinis and slice them into fine rounds about 3mm thick. I used a mandoline for this.
- Place a medium heavy-based pan over medium heat and pour in the olive oil and melted ghee; add the zucchinis and stir well to coat the slices in the ghee and oil. Add a good pinch of salt.
- Turn down the heat to the lowest setting possible and cover the pan with the lid. Cook for 40-50 minutes, stirring every few minutes to ensure the zucchinis do not stick to the bottom or brown. As the zucchinis cook, they will soften and deepen in flavour. Eventually, they will begin to disintegrate, becoming almost like a thick, mushy jam.
- Remove from heat and add half the basil leaves, plenty of pepper, and a good pinch of salt. Stir well, sprinkle over the remaining basil leaves and serve.
These zucchinis are surprisingly good eaten cold as well. Serve as an antipasto with crusty bread, stirred into pasta or as a vegetable side dish.
I rely on these three recipes for a twice—or thrice-weekly meal. They are the same recipe, with the exact measurements of spices; you just change the dal and vegetables.
In the first two recipes, you grind the coconut rasam mixture:
- whole moong dal with tomatoes and chard
- split moong dal with charred okra and fenugreek
While the third recipe requires no grinding, making it quicker to prepare:
- toor dal with carrots and beans
This is a good example of how one recipe can be used in many variations to create a different dish.
In these three recipes, I alternate between using:
- mung beans (whole moong dal)
- toor dal
- split yellow moong dal
note
The rasam powder can be replaced with sambar powder in all dishes.
whole mung beans with tomatoes & chard
preparation 40 minutes
serves 3 – 4
ingredients
½ cup/100g mung beans (whole moong dal)
4 cups water/1-litre
1 medium tomato(100g), finely chopped
1 cup/50g tightly packed chard leaves (can use kale/fenugreek)
2 heaped Tbsp brown sugar/jaggery
1 heaped tsp rock salt
rasam-coconut mix
¼ cup/20g dried shredded unsweetened coconut
1½ heaped tsp rasam powder (mildly spiced)
½ – 1 tsp tamarind paste
1½ cups/375ml water
voggarane
2 tsp ghee
½ heaped tsp black mustard seeds
⅛ heaped tsp asafoetida powder
10 fresh curry leaves
⅛ heaped tsp turmeric powder
preparation
- In a heavy-based saucepan, wash the dal until the water runs clear, drain, and add 4 cups water. Bring to a boil, then reduce the heat to maintain a rapid simmer.
- After 10 minutes, add the tomatoes. Simmer until the dal is soft and has broken down – approximately 30 minutes.
prepare the rasam-coconut mix
- In an upright blender, add the dried coconut, rasam powder, tamarind, and ¾ cup water; blend for 1 minute, until smooth, then add to dal, rinsing the blender clean with the remaining ¾ cup water.
prepare the voggarane
- In a small pan over medium heat, heat the ghee and add the mustard seeds. When the seeds turn grey and pop, add the curry leaves, asafoetida, and turmeric powder, swishing the pan around so the spices fry evenly.
- Pour the voggarane into the dal, add salt and jaggery and stir in the chopped chard leaves. Allow 5 minutes for the flavours to settle, the chard to soften, and the dal to thicken slightly. Taste adding more sweet, tamarind or salt.
Serve with rice and yoghurt and drizzle with a spoon of ghee.
split moong dal with charred okra & fenugreek
preparation – 40 minutes
serves 3 – 4
This dish requires frying the vegetables, in this case, the okra, in the voggarane until nicely charred, then stirring it through the cooked dal when ready to serve. I like to keep 1 cup of the okra aside to use as garnish. This method of cooking works very nicely with green beans as well.
ingredients
½ cup/100g split yellow moong dal
3 cups/750ml water
2 heaped Tbsp sugar/jaggery
1 heaped tsp rock salt
rasam-coconut mix
¼ cup/20g dried shredded unsweetened coconut
1½ heaped tsp rasam powder (moderately spiced)
½ – 1 tsp tamarind paste
1½ cups/375ml water
voggarane
3 Tbsp peanut oil
½ heaped tsp black mustard seeds
1 heaped Tbsp channa dal
1 heaped tsp urad dal
400g okra
⅛ heaped tsp asafoetida powder
15 fresh curry leaves
⅛ heaped tsp turmeric powder
2 cups fresh fenugreek/kale/ coriander leaves – chopped
preparation
- In a heavy-based saucepan, wash the dal until the water runs clear, drain, pour in 3 cups water, and bring to a boil. Then, reduce the heat to maintain a rapid simmer until the dal is soft and has broken down—approximately 30 minutes.
- Top and tail the okra, cut it into 1 cm pieces, and measure out the remaining ingredients—set aside.
prepare the rasam-coconut mix
- In an upright blender, add the rasam powder, tamarind, dried coconut, and ¾ cup water. Blend for 1 minute until smooth. Add the dal, rinsing the blender clean with the remaining ¾ cup water.
prepare the voggarane
- In a skillet over medium-high heat, add oil and mustard seeds. When the seeds turn grey and pop, add the channa, urad dal, and fry until both dals are golden-brown.
- Add the okra and keep everything moving in the pan until it starts to char around the edges—approximately 5 minutes. Then, turn off the heat and fold in the chopped fenugreek leaves.
- Set aside 1 cup of the cooked okra for garnishing, and stir the remaining into the dal. Taste and add more sweet, sour, or salt if necessary.
This dish is best served immediately, as the okra can become gooey. Otherwise, keep the okra and dal separate until ready to serve. Serve with rice and drizzle with ghee.
toor dal with carrots and green beans
preparation 40 minutes
serves 3 – 4
This is the same procedure, using a different dal and vegetables. However, the rasam and coconut are added directly to the dish; no grinding is required.
ingredients
½ cup/100g dal (¼ cup toor dal + ¼ cup split moong dal)
4 cups /1-litre water
1 medium/100g carrot – finely chopped
1½ cups finely chopped beans (can use cabbage in Winter)
¼ cup/20g dried shredded coconut
1 ½ heaped tsp rasam powder (mildly spiced)
½ – 1 tsp tamarind paste
2 heaped Tbsp sugar/jaggery
1 heaped tsp rock salt
¼ cup coriander leaves, chopped
voggarane
2 tsp ghee
½ heaped tsp black mustard seeds
⅛ heaped tsp asafoetida powder
10 fresh curry leaves
⅛ heaped tsp turmeric powder
preparation
- In a heavy-based saucepan, wash dal until the water runs clear, drain, then pour in 4 cups water, bring to a boil, then reduce the heat to maintain a rapid simmer.
- After 10 minutes, add the carrot and green beans and simmer until the dal is soft and has broken down – approximately 30 minutes.
- Stir in the coconut, rasam powder, tamarind, salt, and jaggery, mixing to combine well. Simmer for 4 -5 minutes.
prepare the voggarane
- Add ghee and mustard seeds in a small pan over medium heat. When the seeds turn grey and pop, add the asafoetida, curry leaves, and turmeric, swishing the pan to fry the spices evenly.
- Pour the voggarane into the dal and stir in the coriander. Allow to sit for 10 minutes for the flavours to settle and dal to thicken slightly. Serve with rice and drizzle with ghee.
- Categories: dal, rasam & sambar, Indian & Ayurveda, indian recipes, summer
New MOON dip.
Monserrate Pond, Sintra
“The leaves of the lotus are emergent, meaning that they rise above the water level, whereas the leaves of water-lily are found floating on the water’s surface. The same is true for their respective flowers; lotus flowers are emergent, and water-lily flowers are floating.”
ginger peach muffins
makes 10 muffins (I use these sized baking cups)
Adapted from ‘Good to the Grain’ by Kim Boyce.
‘Ripe peaches, cooked briefly in ginger syrup, are spooned over muffins made with soft, mellow oat flour and minced candied ginger. Be sure to use slightly tart peaches and not so ripe that they’ll break apart in the pan. Allow time for the muffins to cool before eating, as the oat flour can be moist when warm’. – Kim Boyce.
ingredients
2 Tbsp chia seeds
wet ingredients
1 ¼ cup/270g nut milk (almond, rice, etc)
⅓ cup/65g mild-tasting olive or coconut oil
1 Tbsp/12g vanilla essence
2 heaped Tbsp/21g grated ginger
3 Tbsp/35g finely chopped crystallized ginger
peach topping
2 medium/310g firm, ripe peaches
1 Tbsp ghee/coconut oil
2 Tbsp/18g brown sugar or maple syrup
1 heaped tsp/7g freshly grated ginger
dry ingredients
¾ cup/75g oat flour
1 ½ cup/200g all-purpose white flour
1 Tbsp baking powder
¼ cup/50g light brown fine sugar
½ cup/75g dark brown sugar
¼ tsp fine rock salt
preparation
- Preheat the oven to 180C/350F. Rub a muffin tin with butter or oil.
- Grate the ginger; 2 heaped tablespoons plus 1 tsp – divided.
- Whisk the chia seeds, wet ingredients and the grated and crystalized ginger in a medium bowl; set aside for 10 minutes to thicken.
prepare the peach topping
- Halve the peaches, remove the seeds, cut into quarters, and then slice each quarter into three or four slices about ¼-inch thick. Set aside.
- In a large skillet over medium heat, add the ghee/oil, sugar, and one heaped teaspoon of grated ginger. Melt the mixture, stirring to combine. Cook until the mixture begins to bubble, about 2 minutes.
- Add the peaches, tossing the pan to coat them with syrup. Cover and allow to simmer for 2 minutes. Remove from heat and set aside.
prepare the cake
- In a mixing bowl, whisk together the dry ingredients—oat and white flour, baking powder, sugars, and salt—and set aside.
- Combine the wet and dry ingredients. Mix thoroughly with a wooden spoon; do not over-mix.
- Scoop the batter into 10-muffin cups using a spoon or an ice cream scoop. Fill just a little over halfway. The batter will rise when the peaches are placed on top.
- Toss the peaches to coat them with the pan juices. Individually, lay one slice of peach over each muffin, tucking the second slice partway into the batter. Any extra peaches can be served with the muffins. Spoon the pan juices over the muffins.
- Bake until golden for approximately 30 minutes, rotating the pan halfway through. The muffins are ready when golden, and the edges of the peaches are caramelized. These muffins are best eaten the day they are made.
Serve with a dollop of cream or Greek yoghurt and remaining peaches.
- Categories: cupcakes, muffins & scones, summer, sweets
June has been a month of abundant poppy blossoms, big, round, buzzing bees and cool, misty, chalky mornings.
~ Oriental Brillant Poppy (Papaver orientale)
carrot coriander fritters
preparation 30 minutes
15 – 18 fritters
ingredients
¾ cup/90g chickpea flour
¼ tsp freshly ground black pepper
½ tsp fine rock salt
½ tsp turmeric powder
½ tsp cumin seeds
½ tsp coriander seeds
1 chilli, finely chopped
pinch asafoetida powder
¾ cup/145g water
3 – 4 medium/350g carrots
½ cup/20g fresh coriander
peanut oil/ghee for frying
preparation
- Dry roast the cumin and coriander seeds in a small pan. Set aside to cool, then roughly grind in a mortar and pestle.
- In a medium bowl, measure the chickpea flour; add salt, pepper, turmeric powder, ground coriander and cumin, chilli, and a pinch of asafoetida powder—stir to combine.
- Pour in the water and whisk together until smooth. Set aside. The mixture will be sticky.
- Top, tail, and scrub the carrots. Grate them, either with a box grater or using the shredding blade of a food processor. Place them in the bowl with the chickpea batter, along with the chopped coriander. Stir to combine; the mixture will be quite dry. Allow to sit for 5 – 10 minutes for the water to come out of the carrots.
- Heat the oil in a cast-iron skillet over medium heat. When hot, place a heaped tablespoon of the batter in the oil. Spread a little to make a round, flatter shape.
- Cook them over medium-high heat until the edges turn golden, about 3 – 4 minutes. Flip the fritters and fry for another 2 – 3 minutes. Drain briefly on a paper towel. Best served immediately with the avocado raita or spicy pickle, also nice alongside coriander leaf vanghi bath.
- Categories: autumn, fritters, main dishes, grains, vegetables & sides
