Flour less fruit and nut cake

This time last year, I was on a strict elimination diet which meant I could not eat gluten, dairy, eggs, soy, nuts etc. However, even though I am back to a normal diet now, a few habits I developed during the elimination diet have stayed with me and I often make gluten free cakes. Plus, I also wanted to create a festive recipe that people with food intolerances could also enjoy. The result is my flour less fruit and nut cake. It is #gluten free and #dairy free, uses minimal sugar and can easily be converted into a #vegan version. And as far as fruit and nut cakes go, this one is pretty extravagant, which is fitting for this time of the year.

Ingredients:

Fruit mix
1 cup of mixed dried fruit (I used sultans, currants, cranberries, figs, prunes and dates)
Zest and juice of 1 orange
1 heaped teaspoon of ground ginger
1 heaped teaspoon of ground cinnamon
1/4 cup of cognac (brandy, sherry or rum can also be used, alternatively replace with orange juice for an alcohol free version)

Nut mix
1 cup of  chopped nuts (I used almonds, macadamias, hazelnuts, walnuts, pecans and pistachios)

Cake batter
1 cup of almond meal
2 eggs (or two heaped teaspoons of egg replacer powder mixed in water for a vegan version)
Zest and juice of 1 orange
1/4 cup of soft brown sugar
2 tablespoons of rice bran oil (or any other light cooking oil)
1 teaspoon of baking powder

Glaze and topping
3 heaped tablespoons of apricot jam
1 tablespoon of water
Handful of nuts and cranberries to decorate

Method

I prefer to make the fruit mixture in advance so that the spices and alcohol can infuse into the fruit. Simply place all the ingredients (dried, fruit, spices, cognac, zest and juice) together in a mixing bowl and mix well to combine. Cover with cling wrap and set aside for at least 20 minutes or overnight of time permits.

To make the cake batter combine the almond meal, brown sugar and baking powder and mix well with a spatula to ensure there are no lumps. Add the chopped nuts and mix. In a separate mixing bowl, lightly beat two eggs, add the oil and juice and zest of an orange followed by the dry fruit mixture. Add the wet ingredients to the dry and mix to combine. Pour the cake batter into a lined loaf or small cake tin. Bake in a 180 C fan forced oven for 55-60 minutes.

Remove from in the oven, cool in the tin for 15 minutes and then remove from tin and cool on a wire rack.

To make the glaze, place the apricot jam and water in a small saucepan and heat over a low flame for 2-3 minutes or until tiny bubbles appear around the edges. Brush on the warm glaze on to the cool cake. Decorate with nuts and dried fruit of your choice and place some of the remaining glaze on to the nuts and fruit to give them a beautiful sheen.

The cake is delicious on its own, but any left over cake can be served with custard or ice cream.

I hope you enjoy this moist and rich cake with your family and friends or give it as a beautiful edible christmas present. You do not have to be on a gluten free diet to enjoy this lovely cake, but if by any chance you have someone with a food intolerance in your circle of family and friends, they will feel completely spoilt when you make this for them.

Bounty from my garden - fresh and organic

This is what my garden looks like right now, unfortunately due to the mild spring and summer so far this year, there have been no ripe tomatoes or cucumbers so far, but I have been harvesting plenty of spinach, radishes, cauliflower, cabbages, broccoli, carrots, spring onions and garlic etc. And my herb and fruit garden is flourishing. Small eggplants and capsicums have finally appeared so I hope the harvest is not too far away and going by the green tomatoes,  a few hot days and I will also have bucket loads of tomatoes.

Mince pie - Gluten free and vegan

This pie is #gluten free, #dairy free, # nut free, # vegetarian, #vegan.

The pastry is made with amaranth flour, which is gluten free and a healthier substitute to flour and results in a crispy yet chewy pastry. To make one large pie or 12 small ones you will need:

1 cup of amaranth flour
1/4 cup of pure icing sugar (sifted)
1/4 cup of rice bran oil
2 tablespoons of cold water

I make a large batch of the fruit mince mixture and use it for regular as well as gluten free pies. The fruit mix quantity mentioned catered for 1 dozen small, 1 dozen medium and 1 large pie.  Depending on the number of pies you make, you may have some extra mixture left over, which can be refrigerated for use later.

Fruit mix

1 cup of chopped sultanas

1 cup of currants

1/2 cup of chopped cranberries

Zest and juice of 1 orange

2 tablespoons of brandy

1 heaped teaspoon of ground cinnamon

1 heaped teaspoon of ground ginger

1/4 cup of maple syrup or honey

For the dry fruit mixture, mix all the ingredients together and allow to stand for a minimum of 20 minutes or overnight if time permits.

Make the pastry by mixing the flour, sugar and oil. Use the cold water to bring the dough together. Because there is no gluten the dough does not need to be worked, you just need to ensure the ingredients are mixed through and come together. Wrap in cling wrap and chill for 20 minutes. Roll out the pastry between two sheets of grease proof paper. The pastry is very fragile, so it is easier to make smaller pies, alternatively, do what I do and place the pastry in the pie tin and spread it with your fingers, just like you would for the base of a cheese cake, taking care that the sides are pushed all the way up to give the pie crispy edges.  Reserve some pastry for the pie tops. The pastry scraps can be brought together and rolled out. This pastry does not need to be blind baked as the sugar and oil ensure you get a crispy pastry, so you can add the fruit mince mixture, place the pastry tops and bake in a 180 C oven for 30-40 minutes. I have opted to put little star cutouts, but you can add strips of pastry to make a lattice, add slivered almonds or leave it open just as with a tart, though take care not to burn the fruit.

Dust with icing sugar and enjoy warm or cold.

Palak wali dal - lentils with spinach

Given that I have an absolute abundance of spinach in my garden right now, I have been using it in absolutely everything from quiches, pies, curries, soups, sauteed with eggs and now with dal. I remember my mum used to make something similar and I have tried to recreate the dish from memory. I have used split Urad dal but I am sure other lentils will also work. You can eat it Indian style with flat bread or rice or enjoy it like a thick, chunky soup with some crusty bread.

Ingredients:

2 Cups of Urad dal (rinsed and soaked for at least 20 minutes)

4 cloves of garlic

1 inch piece of ginger

1 large onion chopped finely

1 tomato finely chopped

1 large bunch of spinach -  washed and roughly chopped

Salt and chilli powder to taste

1/4 teaspoon of turmeric powder

1/2 teaspoon of Garam masala powder

2 tablespoons of cooking oil (I use rice bran oil)

Coriander springs for garnish

Method:

I precook the dal and cook the spinach with tarka  (tempering) to avoid overcooking the spinach. I pressure cook the dal but you can also cook it in a saucepan until tender.

Cook the washed and soaked dal in about six cups of water with the chopped onion, garlic and turmeric powder until tender.  A pressure cooker will speed up the cooking time. Allow the pressure cooker to come to pressure on high flame, then turn down the gas and allow it to come to pressure two more times. Turn off the gas, set aside and allow the pressure to dissipate on its own.

Fot the tarka, heat up a skillet and add the the cooking oil. Add the chopped onions and fry on a medium heat until the onions are golden brown in colour. Add the chopped tomato and cook for a further 5 minutes. Add the salt and chilli powder followed by the chopped spinach. Cook on a low heat until the spinach wilts and is tender. Add the garam masala powder and add the tarka (the spinach, onion tomato mixture) to the cooked dal or add the cooked dal to the tarka (depending on the size of your utensils, the idea is to combine the two). Bring the dal to a boil (adding more water if required to achieve the desired consistency), add the chopped coriander. Serve hot and enjoy.

Chicken and potato curry

This dish is inspired by meat curries made in Bengal, where potatoes are often added to chicken or mutton curries. The potatoes not only bulk up the meal, which makes it go further but also absorb all the flavours while cooking and as a result taste delicious. I have also cooked this dish in mustard oil, which is also commonly used in Bengal and it provides another dimension to the dish, but vegetable or olive oil can also be used if preferred.

I have used boneless thigh fillets, but a whole chicken or skinless drumsticks can also be used, though the cooking time will vary.

Ingredients
500 gms chicken thigh fillets, cubed
6 medium sized potatoes cut in 8 pieces
2 large onions minced
1 tomato pureed
1 inch piece of ginger minced
6 cloves of garlic minced
Salt and chilli powder to taste
1/2 teaspoon of turmeric powder
2 dried red chillies
1/4 teaspoon fenugreek seeds
1 teaspoon curry powder
1/4 cup chopped corriander
2 tablespoons of mustard oil
1 cup water

In a large wok or skillet, heat the mustard oil and add the dried chillies and fenugreek seeds. Wait about 30 seconds before adding the minced onion, ginger and garlic ( I mince them together in a food processor, and in the past would have added at least 2 green chillies as well but since I am cooking toddler friendly meals, I have cut down on the chilli quotient). Brown the onion mixture ( get this step right and all your curries will taste delicious, so take the time, stir frequently and allow the onions to caramelise) before adding the pureed tomato. Add the salt, chilli powder and turmeric and mix well. Then add the cubed chicken pieces and stir to ensure the chicken pieces are well coated. Next add the cubed potatoes and mix well. Add the curry powder mixed in one cup of water. Bring the curry to a boil, then cover and simmer for 20 minutes,  giving it a stir now and then to ensure the bottom does not catch. You may add extra water to achieve the preferred consistency. Add the chopped corriander and serve warm with plain rice or chappati and a simple salad.

Enjoy!

Elimination diet update

As I have mentioned in previous posts, this blog came about as a result of an elimination diet I started when I was breast feeding my baby to figure out if he was allergic to any major food groups or common allergens that were passing through my breast milk. His symptoms included multiple poops, vomiting, being unsettled as well as a positive reducing substances test result, which indicated that he had either primary or secondary lactose intolerance. The GP suggested that I stop breast feeding and start my baby on a lactose free formula, but I wanted to continue breastfeeding so I decided to cut out all dairy products from my diet. I also decided to eliminate all other common allergens like gluten, soy, corn, eggs, tree nuts, peanuts, sea food and shell fish. I also eliminated banana, sesame seeds, coconut, mustard, tomatoes and citrus and made a conscious decision to not consume any food with artificial colour, flavour, additives and preservatives like sulphates.

I introduced each allergen one at a time, eating a small quantity over three days and then observing my baby's behaviour for changes over the next three days for any changes. It has now been 11 months, since I commenced my diet and I have introduced all the allergens except bananas to my diet and all allergens except for sea food and bananas to my baby's diet without any adverse effects. I plan to introduce sea food shortly, starting with white fish. I am glad that my baby is not allergic as at a young age it is important for babies to get nutrition form different food groups. As for his initial symptoms and the positive reducing substances (also called reducing sugars) test result, I now think that was due to secondary lactose intolerance, which is common in babies after they get diarrhoea which can be a side effect of immunisations. The mucusy poops, could be a result of eating bananas (I think they were the main culprit, hence am yet to introduce them) or related to teething as my baby got his first two teeth when he was three months old. But this is all conjecture, there is no concrete answer here but I am just glad that he is not allergic. However, having really focussed on what I eat and feed my family, my food habits have changed for good. I take the organic option where ever available, and grow a lot of my own herbs and vegetables, I opt for free range eggs, chicken etc. and also try to avoid GMO substances. I also avoid artificial colours, flavours, additives and preservatives which means I still eliminate a lot of packaged and processed foods, but I would rather eat healthy and miss out on the junk food and I am sure my body is thanking me for it !!! Hence, even though, there is no need to cook allergen free food, I choose to do so on a regular basis and will continue to share my creations and recipes here, to give other mums and allergy sufferers, in fact anyone who wants to eat healthy, ideas to prepare simple and delicious meals at home.

Easy chicken curry

This recipe is my stock standard chicken curry recipe. It is quick and easy to make, has no cream, nuts or dairy and is both healthy and yummy. A favourite for the entire family.

You will need:

500 gm free range chicken thigh fillet (chopped into medium sized cubes)
2 onions
6 cloves of garlic
2 cm piece of ginger
2 tablespoons of tomato paste
Salt to taste
1/2 teaspoon of red chilli powder (or to taste)
1/2 teaspoon of garam masala or shop bought chicken curry masala
1/4 teaspoon of turmeric powder
1 tablespoon of kasoorie methi (dried fenugreek leaves)
2 tablespoons of oil
1 bay leaf
2 cm piece of cinnamon bark
2 cloves
1 black cardamon

Method

Peel the onion, garlic and ginger and puree them in a food processor (these days I am cooking my meals toddler friendly, so there are no green chillies here but you can add 1-2 green chillies as they add to flavour and of course some heat as well) . In a wok or heavy based skillet, add the oil and the whole spices and cook for 30-40 seconds before adding the onion mixture. Cook, stirring regularly until the mixture has reduced and browned. Add the tomato paste, followed by the dried fenugreek leaves and all the powdered spices. Cook for 2 minutes and then add the chicken pieces. Ensure all the chicken is coated with the onion tomato mixture and stir often to ensure all the chicken pieces are sealed. Now add some plain water (depending on the consistency you are after and whether you are serving the curry with bread or rice) keeping in mind that the chicken will also release some water during the cooking process. I always add less, and then add more later if needed, much easier than fixing a thin, watery curry (though there are a few tricks to do that as well, I will post them some other time). Bring the curry to a boil, reduce the heat, cover and simmer for 15-20 minutes or until the chicken is tender.

Garnish with boiled eggs or fresh coriander springs. Serve hot with rice or flat bread, and if you have any left over, you are in luck as this curry tastes even better the following day.

Aloo Palak - potatoes in a spinach curry

Anyone familiar with Indian food and Indian restaurants has most likely eaten Palak Paneer - cottage cheese cubes in a spinach curry. Aloo Palak is a lactose free, vegan twist on this popular dish. You make the spinach curry the same way as you would for palak paneer but add boiled potatoes instead of cheese.

You will need the following (serves 4-6)

Large bunch of fresh spinach
6-8 medium sized potatoes
1 large onion
Small piece of ginger (1 cm long)
2 large cloves of garlic
2 tablespoons of tomato paste
Salt to taste
1/2 teaspoon of red chilli powder
1/4 teaspoon of turmeric powder
1 teaspoon of garam masala powder
2 tablespoons of olive oil

To make this dish, we need to prepare both the spinach and potatoes separately. I am lucky to have my own vegetable garden and in this instance have used both the spinach and potatoes from my veggie patch. Instead of uprooting the entire spinach plants (as you would find in the shops) I simply cut as many spinach leaves as I need and leave the rest of the plant behind to sprout new leaves. This has a few advantages -  less mud/grit in the leaves thus requiring less washing, I continue to benefit from the plant and having grown the vegetables myself, I know no nasty chemicals or sprays have been used.

To prepare the spinach, I wash the leaves and place them in a large saucepan with a clove of garlic and some salt to boil. I also add sugar (optional) as my mum always does, she believes it helps retain colour and adds to flavour. But I do not think it is necessary, if you do not overcook the spinach it will not discolour and with really fresh spinach, flavour is not a problem. Having said that, I still add a pinch out of habit and respect for my mum. Once the water has come to the boil and the spinach has wilted, turn the heat off and place the cooked spinach leaves and garlic clove in a food processor and blend into a smooth puree and set aside. I reserve the spinach water to thin the curry during the cooking process instead of using water.

To prepare the potatoes, simply peel and cut each potato into eight pieces and boil them in salted water until tender.

While the potatoes are boiling, I get started with the base of the spinach curry by pureeing the onion, ginger and remaining clove of garlic. Then add oil to a wok or heavy based skillet and cook the mixture, stirring regularly until it has browned. Add the tomato paste and cook for a further two minutes before adding the salt and other powdered spices. Add the spinach puree and cook for a couple of minutes before adding the boiled and drained potatoes and mixing well to ensure they are coated with the spinach. I add a couple of tablespoons of the water the spinach has been cooked to get the right consistency (I have kept mine thick as I was serving it with flat bread). Simmer, cover with a lid for five minutes. Serve warm and enjoy with flat bread or rice.

Chicken and vegetable clear soup

Ingredients (to serve 4)

2 chicken thigh fillets cut into strips
2 carrots thinly sliced diagonally
2 cloves of garlic chopped finely
1 inch piece of ginger chopped finely
2 spring onions chopped finely
12 green beans cut into batons
1 cup/ can of corn kernels
1 litre of chicken or vegetable stock

Salt and peper to taste
1 tablespoon of oil

In a large sauce pan heat the oil and add the ginger, garlic and spring onions and cook for 1 minute, add the chicken and stir fry to seal the meat, followed by the carrots, beans and corn kernels (if using fresh). Cook for another minute and then add the stock/ water. Bring to a boil and turn the heat down. If using canned corn kernels add them at this point. Season with salt and pepper and simmer for 5-7 minutes. Garnish with coriander or spring onion greens and enjoy hot. You can also spice it up with a little chilli oil/ sambal.

Bagani Pulao - rice with broad beans and dill

The other day I saw some fresh broad beans at my green grocer. I have only ever used them to make a persian rice dish with dill called 'Bagani Pulao', and since I have a abundance of dill in my garden right now, I decided to buy some. While I was taking the beans out of the pods, I realised that I had not bought enough. In the past I have only used frozen broad beans so my calculations regarding the yield of fresh broad beans were a bit off :) but I decided to go ahead and make the dish anyway. I just reduced the amount of rice I used and as always it turned out delicious so I decided to share the recipe here, but I have adjusted the quantities to serve four.

You will need:

2 cups of long grain rice rinsed and soaked for 20 minutes (I have used aged basmati rice)
1 pack of frozen broad beans or 1 kilo of fresh broad beans in the pods
8-10 spring onions
Large bunch of dill -  about 1.5 cup chopped
A good pinch of saffron
Salt to taste
2 tablespoons of olive oil.

I start with preparing the broad beans. If using fresh, you need to take the beans out of the pods and place them in boiling water for two minutes and then refresh them by placing them in a bowl of cold water. This helps soften the outer membrane of the beans, which I also remove to reveal little plumb, green beauties. However, If buying frozen you just need to place the beans in room temperature water (as they are already blanched). This allows the beans to thaw and also allows for easy removal of the outer light green membrane. Set the beans aside for now.

In a large sauce pan, boil about 1.5 litres of water. While I wait for the water to boil, I chop the spring onions and dill and soak the saffron in 1 tablespoon of hot water. Once the water is boiling add the the rinsed and soaked rice. Cook the rice on a high heat and rapid boil until it is nearly done. Remove from heat, and drain the rice in a colander. Rinse well with cold water. This removes the excess starch and also stops the rice from overcooking.

Place the empty saucepan back on the heat and add the olive oil, followed by the finely chopped spring onions. Cook for a minute and then add the broad beans. Cook for a further two minutes and add the dill and saffron infused water (along with the saffron strands), followed by the pre cooked rice. Stir gently to combine. Cover with a tight fitting lit. To absorb the excess steam, I wrap a tea towel around the lid. I also place a diffuser or large frying pan under the saucepan to stop the rice from overcooking and catching at the bottom.  Cook the rice for 20-30 minutes on low heat. Remove from heat, fluff up the rice gently and serve in a large platter to be enjoyed family style in the middle of the table.

I often reserve some fresh dill to garnish the dish in the end. Serve warm and enjoy it with vegetarian or meat curries or lentils.

Starting out

Last summer we moved into our new house, and after nearly five years in our old place this spring/summer season just past was the first time that I did not have any of my home grown vegetables. It was the tomatoes that I missed the most, you really do notice the difference in the taste and flavour and was really eager to get started again.

It took us (or I should say my husband) a couple of months to get the garden beds ready as he was busy doing other things around the house. But once he got around to it, he managed to get it done (creating the beds and filling them with about 5 cubic meters of soil) in three days. We used timber sleepers along the fence line and filled them up with garden soil and cow manure that we ordered from the nursery. We built veggie patches on both the side boundaries and reserved the back boundary for fruit trees.

The veggie patch on the east side is about 500 cm high, and this is where I will be growing all the root vegetables and the other side is about 200 cm high. As this side has the sun for the longest part of the day, this is where I will be growing my tomatoes and other sun loving plants.

Once, the garden beds are established, The fun begins as you can commence with the planting.

I chose a combination of seeds and seedlings. As we were in the middle of Autumn, I planted cauliflower, broccoli, cabbage, onions, leeks, shallots, radishes, potatoes, garlic and a plethora of herbs which included coriander, dill, chives, rosemary, thyme, sage and basil.

I was a bit apprehensive about some of the herbs taking off so used seedlings from the nursery and they have held up pretty well.

I have uploaded some pictures and cannot wait to start harvesting. Whoever said gardening was for spring-summer should come and have a look at my garden right now, and they will have to eat their words.

This also shows, that you do not need a massive yard or a lot of experience to grow your own vegetables, it is pretty simple and if I can do it, so can you.

Back after an unplanned break!!!

The last few months seem to have flown by and despite all my good intentions I just have not had a chance to share any recipes or tips. It started with a much deserved family holiday to the west coast of United States (I will write more about it later as it deserves a post of itself :) ). Then we had a month of birthdays, so I was busy planning, organising and cooking for all the events - I have saved all the recipes and will post them over the coming weeks. And then over the past two months, while I was trying childcare for my little man, the entire family has been fighting the flu, various viral fevers, conjunctivitis  and other such nasty bugs.... just makes you realise that health is the most important thing. No wonder it is said that health is wealth. Anyways, the constant sickness, made me realise that Childcare was not for us, at least not for a while, I may try again later but at a young, formative age, it is important for babies to be healthy and thriving, eat well, play, develop and be happy and not constantly be fighting germs and suffer from separation anxiety.  I know, not everyone has the choice, but if you do exercise it.  No one can care for your baby the way you can.  I know, I am digressing, but this subject is really close to my heart.

So with Spring already here and my stone fruit trees already blossoming, I thought I better get my act together and get back into the mix. This blog (I hope) will be the start of many more to come.
Next week, I will plant my spring - summer plants. I have already dug out the last of the winter goodies and have got the garden beds ready for planting. So, stay tuned.

I am really looking forward to a season of abundant home grown, organic, healthy and delicious vegetables and fruits and sharing lots of recipes with all of you out there.

Sugar free fruit and nut loaf

I created this recipe as I wanted a new breakfast option as I was getting tired of eating cornflakes everyday and a quick breakfast is the hardest meal on my no gluten, soy, egg or dairy elimination diet. This loaf is perfect as it is packed full of goodness, a thick slice keeps me going all morning and I can vary it up by using different jams, honey, peanut or nut butters or even vegan margarine.  It is also great as a tea cake served with your favourite tea or coffee. Besides being vegan and gluten free, there is no added sugar (the sweetness comes from the dried fruit), which is great for people who are watching their cane sugar intake.

You will need the following:
1 cup of almond meal
1 cup chick pea flour
1/2 cup of slivered almonds (or chopped nuts or seeds of your choice)
1 cup of raisins and sultanas (you can also use currants or other dried fruits like apricots or pear chopped up)
1 cup of almond milk
2 tablespoons of olive oil
1 heaped teaspoon of baking powder
1 teaspoon of baking soda
2 heaped teaspoons of egg replacer powder
Handful of flaked almonds or sesame seeds to sprinkle on top

Method:

In a large mixing bowl, place the chick pea flour and almond meal, breaking up any lumps. Add the baking powder, baking soda and egg replacer powder and mix with a spatula to combine. Add the fruit and nuts and mix again. Make a well in the middle of the dry ingredients and add the oil and almond milk. Mix until just combined and transfer to a lined loaf tin. Sprinkle some almonds or sesame seeds on top and place in a 175C preheated, fan forced oven for 40-45 minutes, or until a skewer inserted in the middle comes out clean.

Cool on a wire rack and cut into thick slices. Will keep well in an airtight container for 3-4 days. It is yummy at room temperature or you can place under a hot grill for a few minutes and spread with some vegan margarine before serving.

Smoked eggplant dip (babaganoush)

This dip is perfect served with batons of carrots or celery (or middle eastern bread), as part of a meze spread, with kebabs or as a side to a main course dish.

You will need:

1 medium to large egg plant
2 heaped teaspoons of tahini (sesame seed paste)
Juice of half a lemon
2 tablespoons of extra virgin olive oil
Salt to taste

The dip is really simple to make, once you have roasted the egg plant, the food processor does the rest of the work. The roasting of the eggplant can tend to be a messy as I do it on an open flame. I have tried roasting it in the oven, and though the eggplant cooks beautifully, it lacks the smokiness that charring it on an open flame provides. hence, my preference is to always roast it on a gas cooktop. To reduce the post roasting clean-up, I line the cooktop with some aluminium foil and place the eggplant on a trivet, that stops it from rolling over.

Roast the eggplant on a low flame, until the skin is charred and the flesh inside is soft. Essentially, we are both cooking and smoking the eggplant. Once the eggplant is softened, place it in a bowl and cover it with cling film. Once the eggplant is cool enough to handle, remove the charred skin (do not wash the eggplant as that also washes away a lot of the flavour) and place the inside flesh (it should be soft and cooked through, if not cook for 10 minutes in a hot oven) into a food processor. Add the tahini paste and salt and blend until you have a smooth puree. Add the olive oil and lemon juice and blend again. Place into a serving dish of your choice, drizzle over some olive oil and garnish with an olive or some smoked paprika. The dip can be refrigerated covered for 3-4 days.

Masala dosa (Crispy rice flour savoury crepes with spicy potatoes)

Dosa is a South Indian staple. It is a savoury, crispy crepe made predominantly out of rice flour. In the past, I would never attempt to make it at home myself and would happily enjoy it at a speciality restaurant. However, ever since starting the elimination diet, I am extra careful about eating outside, plus, once I tried it once, I realised it is not really that difficult or cumbersome.

I make the dosa batter by combing  3 parts of rice flour with 1 part of urad dal flour. Traditionally, whole rice and the dal would be soaked overnight and then ground into a fine paste.  However, since the flours are easily available in the Indian grocery stores, I opt to take the easy way and save myself the trouble of soaking and grinding the mixture.

The dosa batter needs to ferment, so it is best to prepare it the night before or even 24-28 hours before if the weather is cold (which is often the case in Melbourne).  Mix the 3 parts of rice flour and 1 part of urad dal flour with 4 - 4.5 parts of water. Use the same cup/ bowl to measure. Mix with a whisk until you have a lump free mixture. Cover with cling wrap and set aside in a dark place for a minimum of 10 hours.

Just before using the batter, season it with salt (Do not add the salt earlier as it may hinder the fermentation process).

To make the dosa, use a dosa pan, or a non stick fry pan or crepe pan. Once the pan is slightly hot, place about two ice cream scoops worth of mixture and spread it as thinly as you can across the fry pan. I use the back of a small stainless steel bowl (it needs to have a flat bottom) to spread the batter. You can also use the back of the ladle. This is the only tricky part. Once you master this, dosa making will be a breeze and believe me practise makes perfect. I prefer to have no oil on the frying pan when I start, and I also clean it with a wet paper towel between making each dosa to maintain the ideal temperature -  if the pan is too hot, the mixture will cook and set before you have had a chance to spread it. Once the first side is crispy, place some oil, turn the dosa and cook the other side. Cook for about 1 minute and fold over and serve. Dosa can be served plain, with cheese, tomato or onions or with a spicy potato mix, which is the most popular combination and is referred to as a masala dosa. The traditional accompaniments are coconut chutney and sambar.

If you have any batter, left over, you can also use it to make idlis (steamed rice cakes) or uttapams (savoury pancakes).

To make the masala/ potato mixture for the dosa you will need:

4-5 boiled potatoes which have been peeled and chopped or roughly smashed
1/2 teaspoon of mustard seeds
2 whole chillers either dry or frozen
7-8 curry leaves either fresh or dry
Salt and chilli powder to taste
1/4 teaspoon of turmeric powder
2 tablespoons of oil
Handful of peanuts (optional)

Sometimes, I also add either chopped onion, coconut and beetroot or all three if available.

In a large fry pan/ skillet heat the oil and add the chillies and mustard seeds. Once the mustard seeds begin to pop add the curry leaves (be careful as they have a tendency to splatter) and peanuts (if using). Sometimes, I also add chopped onion, coconut and/ or beetroot at this point.

Add the the spices followed by the potatoes and mix well until all the potatoes are coated with the spices (they should all be stained yellow with the turmeric). Cook for 4-5 minutes and set aside until required. The masala can be used as a filling for the dosa (by placing a serving spoons worth in the middle of the dosa or served on the side if you prefer to keep the dosa crispy for longer.

Sambar

Sambar is a traditional accompaniment to many South Indian dishes, however, in the north (or at least in my family) it was also often eaten with plain rice. It is made with Toor or Arhar dal, which is used in both North and South Indian cuisine.

My version, while not traditional works well (or so I think).

You will need:

1 cup of toor dal, which has been washed and soaked
2-3  cups of mixed vegetables cut into equal sized cubes (I often use a couple of potatoes, carrots, onions and tomatoes. However, drumsticks, okra, zucchini etc. are also often added).
Salt and chilli powder to taste
1/4 teaspoon of turmeric powder
2 tablespoon of tamarind paste or concentrate
1 teaspoon of black mustard seeds
7-8 curry leaves
2 dried red chillies
A pinch of hing (asafoetida)
2 teaspoons of sambar masala
2 tablespoons of oil
4-5 cups of water

Cook the dal and vegetables together with the water, salt and turmeric in a pressure cooker (1 wistle on high flame and then two whistles on low flame) or sauce pan (until the dal and vegetables are tender). Reserve for later.

Prepare the tarka (tempering) by heating some oil in a fry pan. Add the dried chilles and mustard seeds. Once the mustard seeds begin to pop, add the curry leaves.  Add the sambar masala and chilli powder and cook for 30-40 seconds, taking care not to burn the powdered spices. Immediately add the tarka to the cooked dal. Add the tamarind paste and bring the mixture to a boil and then simmer for 10 minutes to allow the tamarind flavour to infuse the dal. Serve hot as an accompaniment to dosa, idli uttapam or plain rice.

Coconut chutney

Coconut chutney or sambal is the traditional accompaniment to many South Indian dishes. While you can use desiccated or shredded coconut, I strongly believe that fresh coconut gives the best results, plus had the added advantage of not containing any sulphates or preservatives.

You will need:

1/2 a coconut
1/4 cup of roasted bengal gram/ chana dal
Salt to taste
A little water

For the tempering (tarka)

1/4 teaspoon of fenugreek seeds
1/2 teaspoon of black mustard seeds
1 teaspoon of sesame seeds
2-3 chillies (fresh or frozen)
6-7 curry leaves (fresh or frozen)
2 tablespoons of oil

To make the chutney, cut up the coconut into small pieces, taking care to remove the hard brown skin (only the white flesh is used for the chutney. Place it in a food processor along with the roasted chana dal, some water and salt. Process until the coconut and chana dal are broken down and incorporated. We are after a slightly coarse mixture rather than a puree. If the mixture appears too dry, you can add a little water. Alternatively, if it is too wet, add a little more of the chana dal. Once the correct consistency is achieved set it aside and prepare the tarka.

Heat oil in  a frypan and add the chillies, followed by the fenugreek seeds and mustard seeds. Once the mustard seeds start to pop, add the curry leaves and sesame seeds. If you are using fresh curry leaves, take extra care, as they have a tendency to splatter. Take off the heat and add the hot tarka to the coconut chutney and mix well. They chutney can be enjoyed immediately and can also be refrigerated in an air tight container for 2-3 days.

Raspberry surprise chocolate cupcakes

These scrumptious cupcakes are both gluten free and vegan. To make a batch of 12 you will need the following:

1 cup almond meal
1 cup chick pea flour (besan)
1 cup soft brown sugar
1/4 of pure cacao powder
1/4 cup of oil
3/4 cup almond milk
1.5 teaspoons of baking powder
1/2 teaspoon baking soda
Pinch of salt
2 heaped teaspoons of egg replacer powder
1 teaspoon of vanilla extract


Raspberry compote*
1 cup of fresh or frozen raspberries
2 tablespoons of soft brown sugar
 * alternatively you can use a good quality shop bought raspberry conserve or jam

Chocolate icing
1 avocado
1 teaspoon of cacao powder
1.5 teaspoon of icing sugar


I always start with making the raspberry compote as I like it to be cool when I add it to the cup cake mixture. Place the raspberries in a saucepan and turn on the heat, cook the raspberries until they have softened and the juices have released and started to evaporate. Add the sugar; I like the mixture to be a little tart as it contrasts well with the chocolate cake, but if you prefer you can increase the quantity of sugar added. Cook until the mixture is glossy and has a jam like consistency. Set aside to cool.

Pre heat a fan forced oven to 180C and line a cupcake tin with paper cases. In a large mixing bowl add all the dry ingredients and mix well with a spatula, taking care to break any lumps in the almond meal or brown sugar. In a separate bowl mix the almond milk, oil and vanilla extract and add to the dry ingredients. Mix to form a smooth batter, taking care not to over mix.

Fill the lined cup cake tin with the cake mixture, placing enough mixture to fill each mould half way. Add one teaspoon of the raspberry compote and then top with the remaining mixture until the cup cake moulds are 3/4 full. Place in the oven and cook for 20 minutes.

Remove from the oven and place on a wire rack to cool. Once cooled you can either dust with cacao powder or icing sugar.

As a special treat, I often ice the cakes with a vegan icing. In the past I would have used vegan margarine, but now I use avocado instead which is so much healthier. However, you need to be careful to only ice the number of cakes you actually need as avocado tends to oxidise, not that you would notice with the cacao powder in it:)

To make the icing, finely mash one avocado (to frost about 4 cupcakes), so that there are no lumps and add the cacao powder and icing sugar and mix well.  Place the mixture in  a piping bag and pipe onto the cupcakes or use a palette knife to spread. Top with a fresh raspberry. Serve and enjoy.

Eggplant fritters (pakoras)

These fritters are the perfect snack for a lazy afternoon, especially if it is raining outside. They are even better served with a cup of hot chai.

You will need:

1 small-medium sized eggplant
1 cup chickpea flour
1/4 teaspoon ajwain  (bishops weed)
1/2 teaspoon of salt
1/4 teaspoon of chilli powder
2 small cloves of garlic grated
1/2 teaspoon of dried kasoorie methi (fenugreek leaves)
A pinch of baking powder
Approximately 3/4 cup of water
Oil to fry

Slice the eggplant into thin slices and season with salt and set aside. Make the batter by placing the chickpea flour in a large mixing bowl. Add the ajwain and  fenugreek leaves if using. They are not necessary but add to the flavour. You can add chopped coriander and green chilli instead if you prefer or keep it plain. Add the powdered spices and baking soda and mix. Gradually add the water to get a thick batter. You will need between 1/2 to 3/4 cup.

The pakoras are traditionally deep fried, but I use a non stick pan and panfry them.  Heat a non stick pan and add enough oil to cover the bottom in a thin layer. I use rice bran oil because of the high smoke point. Once the oil is hot but not smoking, dip the eggplant slices in the batter and place in the fry pan (being careful to place away from you). Do not overcrowd the frying pan. Cook both sides until golden brown and crispy. Serve hot with tamarind chutney.

Aloo Gobi (cauliflower and potato dry curry)

Not sure if any of you have watched Bend it like Beckham; in that movie it is Aloo Gobi that the Indian mother is trying to teach her tomboyish daughter to prepare. My mum did not have to make any such effort as I loved it so much that I sort of figured it out myself:). For this simple and delicious recipe you will need the following:

Cauliflower (I use an entire one, but you can use half and adjust the quantities of the other ingredients)
6-8 potatoes
2 onions
4 garlic cloves
2 green chillies
2 inch piece of ginger
2 tomatoes
1/2 teaspoon of turmeric powder
Salt and red chilli powder to taste
1/2 teaspoon of garam masala powder
1 black cardamon
1 inch piece of cinnamon bark
1 bay leaf
Handful of chopped coriander
2 tablespoons of oil

Method

Prepare the cauliflower and potatoes by cutting the cauliflower into florets. I also use most of the stalk, just cut it into thin pieces (about the same size as the florets). Peel and cut the potatoes into eights. Wash and drain the vegetables and set aside. Cut the onions and tomatoes in a medium dice and finely chop the ginger, garlic and chillies.

In a large wok or skillet, add the oil and the whole spices. Allow the oil to infuse with the whole spices for 30-40 seconds and add the onion, ginger, garlic and chillies. Cook until the onions are translucent. Add the cauliflower and potatoes and mix to ensure they are all coated with the oil and onion mixture. Cover and cook on a low heat for 10 minutes. Ensure the lid is tight fitting as this locks in steam, which  cooks the cauliflower and potatoes. Uncover, stir and add the tomatoes along with the salt, turmeric and chilli powder. Cover again and cook for a further 10 minutes. At this point the potatoes and cauliflowers should have been cooked through. If not, cook for a further 5 minutes, until they are tender.  Add the garam masala and increase the heat, until all the moisture has evaporated. Be gentle while stirring as the cooked cauliflower breaks easily. Add the chopped coriander and serve hot with a flat bread of your choice.

Gluten free, vegan, walnut brownies

These brownies are so decadent that you won't even realise that there is no gluten, eggs or dairy in them.

Ingredients

1/2 cup almond meal
1/2 cup chick pea flour
1/2 cup brown sugar, firmly packed in (I prefer less sugar, but you can increase the quantity to 3/4 cup if you prefer)
1/4 pure cacao powder
3 heaped teaspoons of egg replacer powder
1/2 cup (10 whole) of chopped walnuts
1/4 cup oil
1/2 cup almond milk
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon of ground coffee

Method

Preheat a fan forced oven to 175 C. In a large mixing bowl add all the dry ingredients (except the chopped walnuts) and mix well with a spatula, taking care to break up any lumps in the almond meal or brown sugar. Add the chopped walnuts. I prefer to use walnuts in their shells, which I de-shell myself as I think the nuts are fresher this way as the skin does not go rancid and eliminates the step of roasting the nuts. Mix to combine.  In a smaller bowl, mix together the wet ingredients and then add to the dry ingredients to form a thick batter. Take care not to over mix. Pour into a lined baking tray/ brownie tin. I use aluminium foil to line as it is easier to press into the corners and it also allows me to take the brownies out easily while still warm.

Place in the oven and cook for 20 minutes. Turn off the oven and allow to cool in the oven for 10 minutes, and then take them out.  Set aside for 10 more minutes and then cut into squares while the brownies are still warm. Enjoy them warm or cold with a simple dusting of icing sugar. The brownies keep well for 3-4 days, if your friends and family do not polish them off sooner.

Quick and easy tomato soup

This is a really quick, easy and delicious tomato soup, perfect for a cold evening when you have no energy, time or inclination to cook. It is as fast to prepare as a packet soup without any additives or nasties added.

Ingredients

1 bottle of passata (700-750 ml bottle of Italian tomato puree, you can also use normal puree or tomato paste and increase the amount of liquid used. Check the ingredients to ensure there are no additives.)
2.5 cups of stock or water
Salt and pepper to taste

In a sauce pan add the tomato puree and the stock/ water and bring to a boil. Season with salt and pepper and lower the heat and simmer for 5-6 minutes stirring occasionally. Once the preferred consistency is achieved, ladle into bowls. I garnish with a little vegan margarine and use cut up corn crisp bread as croutons and also serve some on the side instead of dinner rolls.

Turkey mince chilli con carne

Traditionally chilli con carne is made with minced beef, but since it is a potential allergen I use lamb mince or as with this recipe turkey mince instead as it is a healthier alternative to red meat.

Ingredients (to serve 4-6)
500 gms turkey mine
1 cup/ can of red kidney beans
1 cup/ can of corn kernels
1 can of diced tomatoes or 4 tomatoes chopped
2 green chillies
2 onions
5 cloves of garlic
1 teaspoon each of cumin and coriander powder
1 teaspoon of cacao powder
Salt and chilli powder to taste
1/4 cup of chopped coriander
2 tablespoons of oil

I start with soaking the 1 cup of dry kidney beans and then cooking them until tender. I reserve both the beans and the cooking liquid as it adds a great flavour and colour to the final product.

In a large skillet, add the oil and fry the chopped chilli, garlic and onions until the onions are translucent. Add the turkey mince and mix well, using the back of the spatula to break down any lumps. Once the meat is browned, add the tomatoes followed by the salt. continue to cook on a low heat for about 10 minutes and then add the corn and the kidney beans. Mix well and add the cooking liquid from the kidney beans a little at a time. If using canned kidney beans, just add some water or stock (if available). Add the remaining spices and cacao, mix and simmer for a further 10 -15 minutes, adding more liquid if required. Add the chopped coriander and serve hot with rice or corn tortillas and a side of guacamole. Any left overs can be frozen or can be used as a topping for nachos.

Guacamole

Up until recently I did not really eat avocado, but since it is a great meal/snack option for babies, I always have some at home and often make guacamole, which I use as a spread or as an alternative to sour cream.

You will need:

1 avocado
2 spring onions (you can also use half a spanish onion)
1 small tomato
Juice of 1 lime
Salt to taste

Method

Scoop out the avocado flesh with a spoon and roughly mash it before adding the chopped spring onions (I use both the white and green parts), tomatoes, salt and lime juice. You can also add some chopped green chili/ jalapeno and coriander if you prefer. Mix well and serve. It is best to make it just before serving.

Khiarshoor (pickled gherkins)

Armenians love to pickle everything from okra to herbs and everything in between. Pickled gherkins are the most common and a favourite in our household. There was a time when we would buy jar after jar until my mother in law told me how easy it was to make them.

There are two types of Khiarshoor, one picked in brine and the other in vinegar. I like to pickle mine in vinegar as I prefer the tangy, sour taste, but if you want to pickle in brine, all you need is boiled water which has been cooled to room temperature, copious amount of salt and the gherkins. Place them in a sterilised glass jar and set aside for 7-10 days. It is as simple as that.

For my version, I have used the following:

500 gms of gherkins
1 bay leaf
1 red chilli
2 cloves of garlic
1 tablespoon of yellow mustard seeds
1/4 cup of rock salt (use less if using normal salt)
Few springs of coriander
White vinegar to fill up the glass jar

Sterilise a medium sized glass jar (I often use the top rack of the dishwasher or wash and then dry the jar in a warm oven) and add some salt and mustard seeds to the bottom. Pack in the gherkins, chilli, bay leaf and garlic cloves. Add the remainder of the salt and mustard seeds and place the coriander springs on top. I do not add any sugar, but if you prefer the sweet and sour variety you can also add some at this point. Fill up the jar with white vinegar and close tight and set aside for 7-10 days. Enjoy as a side with kebabs or add to salads, dips, wraps etc.

Sago and potato cakes (sabu dana vada)

This is a really simple recipe that can be used as a snack or appetiser or make them small and serve them as canapes.

Essentially, you need to use equal quantities of soaked sago (tapioca) and mashed potatoes and spices and flavourings of your choice.

To make 15-16 medium sized patties, I used the following:

1 cup of sago, soaked for a minimum of 2 hours
6 medium sized potatoes, boiled and mashed
1 teaspoon of grated ginger
1 green chili finely chopped
4-5 tablespoons of chopped coriander
1 teaspoon of cumin powder
Salt and chili powder to taste
Oil to fry

Drain the soaked sago in a colander to get rid of the excess moisture and add to a mixing bowl along with the boiled and mashed potatoes. I mix the two together and keep some aside at this point to make little patties for my baby. To the rest of the mixture I add the remainder of the ingredients. The base is very versatile, so you can add other herbs and spices if you prefer. Chives, spring onions, garlic etc. work very well as well.

Mix well and shape into medium sized patties. You can deep fry them if you prefer, but I just pan fry them in a non stick pan. I use a small quantity of rice bran oil, and cook both sides on a low heat first, pressing down on the patties with a spatula to ensure good even contact. I then increase the heat towards the end which results in a really crisp outside and soft interior. Serve hot with tamarind chutney or mint chutney or even tomato ketchup or barbeque sauce. You can also use them as fillings for wraps.

Easy chilli sambal (chilli oil)

I love Asian food, and cook it at least once a week and used to have a large supply of different varieties of soy sauce and sambals. However, ever since I have started my elimination diet, I have had to cut them out. I compensated by adding other flavours, however now that I am trying to serve the same meal to the entire family, I have had to eliminate chilli as well to make it baby friendly. That is where this sambal comes in. I have made it in the past to use up the abundance of chillies in my garden. However, now I make it at least once a month and add a little to my meal to give it the extra bite and heat.

You will need

150 gms of red chilies (I use a combination of small and long red chilies to balance the heat, you can also use dry chillies -  just rehydrate them in vinegar or water)
1 head of garlic (about 25 gms)
2-3 tablespoons of oil
3 tablespoons of sugar
2 tablespoons of vinegar
1 teaspoon of salt

Method

Peel and smash the garlic and take the stalks of the chilies and cut them in half. Mince them in a food processor or use a pestle and mortar. In a frypan, heat up the oil and add the the chilli garlic mixture. Cook for 10-15 minutes, stirring often. Add the salt, vinegar and sugar (you can adjust the quantities depending on your preference and the heat of the chilies). Cook some more, stirring often (as the sugar can burn) until the oil separates from the chillies. Cool slightly and store in an air tight container in the fridge. This sambal can be added to soups and stir fries during the cooking process or as a condiment on the side. The oil is also full of flavour and can be used as a chilli oil.

Sweet and sour tamarind chutney (imli ki chutney)

This is a very simple, versatile and delicious Indian condiment. It is often served with samosas, pakoras or other fried snacks as well as dahi vada (lentil fritters in yoghurt) and chats. When I was growing up, my mum always had a jar in the fridge; while I don't always manage to do that, I make it as often as I can.

You will need the following:

220 gms of jaggery (this is unrefined sugar, similar in appearance to palm sugar and can be bought in all Indian grocers. If unavailable you can use brown sugar, though jaggery or gur as it is called in hindi should be the first preference.
100 gms of Tamarind (imli, which can be found in Indian and Asian grocers. Use the pulp, that comes in a block and not the concentrate)
1 inch piece of ginger
1 teaspoon of salt
1/4 teaspoon of red chili powder
550 ml of water

In a saucepan, add the jaggery, tamarind and water and turn on the heat. Smash the ginger with the back of a knife and add it to the mixture. Bring to the boil, stirring often to ensure the jaggery dissolves in the water. Once the mixture has come to a boil, reduce the heat, add the powdered spices and simmer for 20-25 minutes. The chutney would have reduced to half by this point. Taste the chutney and adjust it to your preference. This combination of quantities works for me, but add more jaggery if you want it sweeter or tamarind if you prefer it sour. You can also add more water or reduce the chutney further to get the consistency you prefer. Sometimes, I also add dates which adds sweetness as well as a little texture. Allow to cool slightly and strain well through a metal sieve, making sure you get all the chutney and only a very dry pulp is left behind. As a kid, I would even polish off the pulp, only leaving behind the tamarind seeds, but you can discard it, or if you feel you have not been able to strain it well, reboil it with a little bit of water and strain again. The chutney will thicken as it cools. Store in a glass jar in the fridge. Will easily keep for a month if you don't find excuses to use it up sooner:)

Gluten free flat bread with fenugreek

This flat bread is inspired by the Thepla, which is a flavoured flat bread in Gujarati cuisine. It is traditionally made with bajra (millet flour) and methi (fenugreek leaves) and the dough is brought together with yoghurt and milk. My version is dairy free and to make it you will need the following:

1 cup of millet flour (bajra/bajri)
1/2 cup of chopped methi (fenugreek either fresh or frozen)
1/2 cup of warm water
1 tablespoon of sugar
2 tablespoons of oil
1 clove of garlic finely chopped
2 spring onions finely chopped
1/2 teaspoon of salt
1 green chilli finely chopped

I have used fresh methi from my garden but you can also use frozen methi (you will need to reduce the quantity of water used). Pick the methi leaves and finely chop them along with the spring onion, chilli and garlic.

In a mixing bowl add the millet flour and salt and mix. Add the methi and other chopped ingredients. Mix the sugar in half a cup of warm water and use it to bring together the dough adding the water gradually until you get he right cinsistency. You might think it a bit odd to add sugar to a savoury bread, but it is definitely required (especially as we are not using yoghurt) as both the fenugreek leaves and millet flour have bitter undertones and the sugar helps balance it. Knead the dough briefly and shape into small balls.  Roll out each dough ball into a circular shape on a flat surface with a rolling pin. You can dust the rolling surface with the millet flour to stop the bread from sticking. Cook on a hot tava or fry pan adding a little oil while cooking each side.

Enjoy warm with dal or dry curry or on its own with a pickle or chutney of your choice.

Khoresth lepi (lamb with bengal gram lentils)

This is another staple dish of the Armenian and Iranian cuisine, and since it has dal and is really easy to make, I have adopted as well as adapted it to my taste buds :)

To serve six, you will need the following:

2 cups of bengal gram/ chana dal washed and soaked
500-600 gms of lamb (I used a combination of rump steak and chops)
2 onions chopped
4 cloves of garlic chopped
2 tomatoes chopped
1/2 teaspoon of turmeric
Salt and chilli powder to taste
1 teaspoon of meat masala (prepared spice mix found in Indian and middle eastern stores)
1 bay leaf
4-5 dry limes (whole limes or lemons which have been dried. They are the key ingredient in this dish as they infuse the entire dish with a tangy flavour. They can be found in middle eastern stores or you can dry some yourself as long as you do not live in a humid environment)
2 tablespoons of oil
6-7 cups of water


In a pressure cooker or heavy based saucepan, add the oil and bay leaf followed by the onion and garlic. Cook until the onion is translucent and starting to colour. Add the meat and cook on a high heat to seal the juices. Add the chopped tomatoes followed by the washed, soaked and drained lentils. stir to mix well and add the powdered spices. Add the dry limes, I like to keep some whole and smash the others so that the lime flavour permeates the entire dish while cooking. Add the water and close the pressure cooker and allow it to come to full pressure on high heat. Reduce the heat and cook for a further 3 whistles. Allow the pressure to subside before opening the pressure cooker. If using a saucepan, cook until the dal and meat are tender. If you are using a cut of meat that requires more cooking, give it a head start and only add the lentils when the meat is half done.

I always add some chopped coriander and generally serve this with plain rice.

Allergen free vegan brownies

I have tried to avoid all of the common allergens from these brownies. This recipe has been made with millet meal (which is a gluten free grain flour that has a slightly bitter undertone) but chick pea flour or brown or white rice flour works equally well. I make a small batch for myself as otherwise I end up eating it all - the ingredients below will make 8 medium sized brownie squares which will easily keep for 2-3 days in an air tight container.

You will need the following:

1/2 cup of gluten free flour (millet/ rice/chick pea flour or shop bought gluten free all purpose flour)
1/2 cup of soft brown sugar
1/4 of pure cacao powder
2 heaped teaspoons of egg replacer powder
1/4 rice bran oil
1/4 cup rice milk
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of vanilla extract

Method

Mix all the dry ingredients in a bowl (including the egg replacer powder). In another large bowl mix the oil, rice milk and vanilla extract and then gradually add the dry ingredients. Mix well and transfer into a small baking tray/ foil container. I often use a lined loaf tin -  this allows the brownies to rise a bit but they do sink when cool.

Place in a pre heated oven (175C) for 18-20 minutes. Cool in the oven for about 10 minutes and cut into squares while still warm. Dust with icing sugar or cacao powder and enjoy with a cup of coffee or as a desert with berries and vegan custard or chocolate sauce.

Asian inspired vegetable and rice noodle soup

This is another one of the recipes in my repertoire that I cook when I want something quick and easy.

Ingredients (to serve 4)

1litre of vegetable or chicken stock
2 packets of rice noodles (400-450 gms)  (I have used the fresh variety which I rinsed in water to separate before adding to the soup)
1 can of sweet corn kernels drained
4 cloves of garlic finely chopped
1 inch piece of ginger finely chopped
1 red chilli finely chopped (optional)
3 carrots diced
1/2 cup of chopped beans
1/2 cup of peas
Handful of coriander springs
1 lime
Salt and pepper to taste
1 tablespoon of oil

Method

In a large saucepan, heat up the oil and add the ginger, garlic and chilli (if using). cook for about 1 minute and add the fresh vegetables. In my case only the carrots were fresh and the beans and peas were frozen so I reserved them for later. Cook the carrots for 2-3 minutes and then add the stock. Continue to cook the carrots in the stock, once it comes to the boil, simmer and add the corn kernels followed by the frozen vegetables and rice noodles. Season with salt and pepper and allow the soup to come to a boil again. Simmer further for 2-3 minutes and add the chopped coriander and lemon juice. Serve hot and garnish with coriander and slices of fresh lime.

Quick and easy minestrone soup

As soon as there is a nip in the air, I start making soups for our evening meal at least 1-2 times per week. This version of the minestrone soup is one of my favourites as it is really quick and simple to prepare and is also healthy and delicious.

To serve 4, you will need the following:

1 litre of stock (I have used a good quality shop bought vegetable stock with no preservatives or additives, but you can make your own or use chicken stock if you prefer)
1 bottle (720 ml) of passata (Italian tomato puree, which is a bit runny, you can choose to use can tomatoes, or fresh, but will need to increase the cooking time)
1 cup of rice pasta
1 can of beans/ chick peas
assortment of vegetable ( about 2 cups)
3 cloves of garlic
Small bunch of basil and chives
Salt and pepper to taste
1 tablespoon of olive oil

Method

This is more of an assembly job than cooking, and that is why it is so quick to make. I start with 1 tablespoon of oilve oil in a large saucepan, to which I add the finely chopped or minced garlic cloves. Fry for 30 seconds and add the vegetables (I used 2 carrots, 1 green and 1 yellow capsicum). Fry the vegetables in the oil for 2 minutes and then add the stock and passata. Bring the mixture to the boil and add the pasta. Once the pasta is nearly done, add the can of drained and rinsed beans of your choice. I used chick peas. Simmer, until the pasta is cooked. Season with salt and pepper and add the fresh herbs.

Ladle into large bowls, sprinkle over some more herbs and drizzle with olive oil and enjoy a hearty meal.