Steamed kofta of spinach and paneer in a roasted red pepper gravy

25 Oct

Steamed kofta of spinach and paneer in a roasted red pepper gravy

Is it just me or are people less obsessed with being thin these days? Is it my age (thirties), where people grow into themselves more, or is it my life stage (mum of toddler and prefer sleep, family time, me-time and just some food over the less necessary stuff)? I don’t know but mostly, people say they need to lose weight but eat the brownie anyway, right? I made some a really gorgeous batch the other day with saffron, rose, cardamom and pistachio and nobody said no.

Steamed kofta of spinach and paneer in a roasted red pepper gravy by Deena Kakaya

However, my body has a way of telling me that I need to be kinder to it and right now; I have gone off my food (as in the taste rather than eating itself). If you have ever watched a cheesy television serial and I am old enough to admit to recalling the crashing sounds and multiple replays of dramatic scenes in Dallas (and every Bollywood serial I come across) then this is what is playing in my mind right now. I, Deena, have gone off the tastes in my food.

At first I thought it was the onset of a cold. But it didn’t appear. Then I thought perhaps it is just over-working and exhaustion. But then I realised that I do feel hunger, it is just that I am not enjoying eating so much. I want to feel the thrill. But I am not.

SO, I have surmised that there are many culprits to this condition of mine; exhaustion, A LOT of cooking recently (maybe too much of my own cooking), overindulgence and heavy tastes, eating more functionally than socially (a lot of eating alone or in a desperate rush). Explains a lot doesn’t it?

You know I have been putting myself into solution mode more and more these days and not focusing on the problems, ‘think solutions, not problems’ – chant, chant, chant. My solution is this steamed kofta of spinach and paneer in light and easy roasted red pepper gravy. It is the curry that thinks it is naughty, but really is quite virtuous. Deceptively simple, ridiculously soothing and fun to eat too! I like that I want to get my fingers into them, but should really wait for the gravy to join the kofta. Let me know if you do a better job at waiting to scoff the lot together, won’t you.

 

for the full recipe head over to great british chefs

Spinach, black bean and cheddar tikki

15 Oct

Spinach, black bean and cheddar tikki

I am doing it again but must nip it in the bud. I am once again the hamster (on a wheel), the rat (slowly racing) and the chicken (very much headless). I am not quite the dog (I don’t eat other dogs and not just because I am vegetarian.) I am most definitely, absolutely the owl (night is when I work, not sleep). That is not because I enjoy being up late but because I want to be productive in a work sense, and also want my child to have his mother raising him and whilst my panda eyes lose focus now and again, my heart is not.

Spinach, black bean and cheddar tikki by Deena Kakaya

This time in life, I am looking back at the smaller steps I have made, and they are steps forward. I have so far been so fixated with big milestones for the future that I have neglected to be grateful and recognise for the smaller steps that I have made. The little things have lifted me, given me hope, encouraged me, kept my days rolling, stopped me thinking of wasteful things, buffered my falls, given me reason to channel energies, re-instilled confidence for me, pushed me to change, made me more humble, made me more me. The small things, the smaller steps. When I thought of how I would feel should I no longer have the teeny sized fruits of the small seeds I planted, then…well. It wasn’t a happy thought.


spinach tikki 2

This is why today, I share with you small tikki. I have taken inspiration from tikki that Indian street food sellers tantalise passers-by with; steaming hot patties that are crisp on the outside, fluffy and moist inside and full of peppery spice. Traditionally they would be made of chickpeas and potatoes and I am using deep black beans, silky spinach and a little oozy cheese. I have retained the influence of pungent and peppery chaat masala, which uses black salt.

Spinach, black bean and cheddar tikki by Deena Kakaya

Riverford sent me the silkiest perfect leaves of spinach, not punched with ominous looking holes. A huge bag of light green and juicy goodness, none of this limp stuff you often get. Spinach actually happens to be one of those refrigerator items that sometimes yield less love than we in our house can spread over the week, a bit like bananas. Now, experimental as I can be, I am not about to suggest pairing banana and spinach together today. Not today anyway, but the tikki, now those I ate a few straight off the pan, ah the little pleasures.

for the full recipe head over to great british chefs

 

Indo-Thai mango and coconut bhel

5 Oct

Indo-Thai mango and coconut bhel

Two fabulous things happened at the tail end of last week; my husband returned home for a couple of days, after eleven days of business related work in Australia and I found a Riverford fruit and veg box wrapped up and tucked behind my garden gate.

Indo-thai bhel1 by Deena Kakaya

 

Years ago, when my husband made the switch from his role in the pharmaceutical industry to make a living in the field he is so passionate about (magic) I would cry upon his departure for these clustered long-haul trips. After years of listening to him talk about making dreams manifest and how life is so short and it is not worth spending limited moments of breath and potential smiles doing something one is less than passionate about, there was a juxtaposition of,  ‘I want you to LIVE’ and ‘I don’t want to be alone’.

I didn’t like the quiet of the evenings or cooking for one. I didn’t like the ‘filling in’ activities. I didn’t like waking alone or going to sleep with just the telly for company. But look, years on. Who would have thought that I could become accustomed to waving goodbye with a young child on my hip and that the quiet of the evenings would become precious time to prepare for lectures or cookery classes and those textbooks have become me, once again?  Years ago I would find solace in those messages, ‘how are you coping on your own’ and now I see ambition and vision through how much courage I have mustered up in recent years. I have even considered spending a few years abroad.

So the contents of the Riverford fruit and veg box this week made me chuckle because they matched my thoughts of more exotic climes and the will to LIVE. Now, I am sure I have gone on, and on enough about how much of an alphonso fan I am but alas we can’t have these in the UK this year but I was tickled by the delivery of a large and firm mango. I spotted red chillies and red onions, salsa? I could have done yes, but I fancied something sensational and explosive. It is how I want to feel you see.

I am taking a deep breath before I tell you this. Macaroons and chaat. OK. Let me explain. These are the two foods that make my limbs turn to jelly with anticipation and heart skipping joy. Heart-leap-frogging.  I am a girl that does not need to be gifted shoes, give me macaroons and chaat. And if I haven’t told you before, chaat is Indian street food (vegetarian snack) of inordinate amounts of sensual pleasure. The trickles of tamarind chutney and chilli green lip-smacking chutney heighten a fine balance of sweet, sour, crisp, cool, soft and spicy textures. It pops every sense and leaves anyone and everyone hankering for more, more, more.

But, you know me. I can’t just leave it there. I saw this mango and thought Indo-Thai would be absolutely perfumery delight. The mango gives sweet-sharp balance to the aniseed Thai basil. I have used coconut and peanuts for the salty and nutty elements too. This is not an understated dish (I have stressed that enough haven’t I?) it is a full show. New potatoes ensure that you get a soft bite without soggy mess that an ordinary potato can bring and you can get the puffed rice from most supermarkets or Indian grocers. I have used chopped mint and coriander too for a real herby feel. I would definitely recommend getting hold of the chaat masala that is made of peppery black salt, it lifts the dish to a whole new level. Just try it.

for the full recipe head over to great british chefs

Slow roasted tomato and pistachio pasta rotolo in a spiced butternut squash sauce

3 Oct

Slow roasted tomato and pistachio pasta rotolo in a spiced butternut squash sauce

 

I cook a lot of ‘welcome home’ meals these days.

Slow roasted tomato and pistachio pasta rotolo in a spiced butternut squash sauce

I have a husband who travels a lot for work and I’ve spent most of this month solo parenting, juggling lectures and cookery classes, recipe submissions and general life. Thank goodness for my awesome parents who have done their best, again, for me? Each time he goes away though, I feel like I grow.

Slow roasted tomato and pistachio pasta rotolo in a spiced butternut squash sauce

This time I have grown because I had to sort my repeated, month long car related mayhem out myself (although my brother helped significantly), I grew because I had to prepare lectures through till 2am and wake with my toddler at 7am and get him sorted without the 30mins of relief that his dad might otherwise give me in the morning.  I grew because I had to fix the printer ink issues out and get taxis at 10pm on my return from work that broke down whilst my phone battery died. I grew because when a relative told me that she is never left in the home alone by her family because she fears the silence and won’t go to toilet alone, i realised that i no longer dear the lonely evenings. I no longer feel sad when people see through social media that I am on my own but don’t take a couple of minutes to ask how I am, because you know, everyone is living their own challenge each day, in their own way. But most of all, I grew because life just carried on as normal.

So, after a couple of days with my folks I received a welcome home present from Riverford. A huge box of seasonal fruit and vegetables packaged in green, and tucked at the side of my home.  My toddler yelped, ‘yes, it’s the vegetables mumma, what did they send?’ The best of the season’s last tomatoes and a bulbous butternut squash amongst green goodness of autumn is what they sent.  I’m always so impressed by the perfect quality of the fruit and veg, there’s not a single bruise on them and they smell so sweet and earthy.  My tot almost instantly headed for a chair and asked to scrub the vegetables to reveal luminous oranges and red of sweet potatoes and peppers and we got the most perfectly quenching grapes.

 

I have to admit though; I’m not normally a butternut squash kind of person. I don’t like sweet soups and I can’t eat them boiled, I just can’t. But the colour of this one was just so rapturing that I needed to do something with it.

 

To me, a welcome home meal is one that is bubbling and simmering, thick and cajoling. A smile for home trickles through when the meal is nourishing and inviting, and full of the flavours of home. When my Husband arrived home from his last trip in Australia I made an Indian inspired feast of curries and dhal, vegetable and cheese raitha, Shrikhand and a stack of chapatti and vegetable rice. But this time, he returned from Mumbai and I knew he would have not only the finest Indian food but also some Chinese, Mexican and Italian food, so what to feed him this time?

 

This pistachio and slow roasted tomato rotolo is rousing in that the slow tomatoes tingle on the tongue with sharp sweetness and the pistachio and quark is a whack of aroma and colour which balances with the rich and thick spiced butternut squash sauce. A little goes a long way.

for the full recipe head over to great british chefs

Carrot shrikhand in meringue nests

26 Sep

Carrot shrikhand in meringue nests

Carrots are pretty simple, aren’t they?

I have never really been one to be overly excited about a carrot, not even when it is dunked in the world’s best hummus and I was one of those that drew them to a side at school when they appeared as boiled or soggy sides during forgettable lunch times. I don’t feature them at Christmas and when a health visitor suggested that I wean my boy on boiled sticks of carrot, even I turned my nose. Whilst the foodie world fusses over damsons and aubergines, gelato and burrata here I am, talking to you about, well…carrots.

But, a couple of days ago Riverford sent me a generous bounty of perfectly fragranced and muddy carrots which, when the boy and I finished scrubbing, revealed to be some ultra-orange charms that tasted so sweet that it confused my mind a little. It was the kind of sweetness that you get when you roast a vegetable, you know, delicate but abundant. So then what to do with this princely amount?

Carrot shrikhand in meringue nests by Deena Kakaya

So I did what anyone who needs a question answering does these days, I put it out on social media (yes, let’s all roll our eyes a little at this, but look I haven’t turned to telling my two-year-old son how proud I am of him over Facebook yet, so there is still hope). Anyway, social media responses suggested pickle (I have been thinking of it since so this will follow in due course, with lemon or limes), carrot halwa, carrot cake, and carrot juice…all sounding fab huh?

Given that these carrots hold so much sweetness and colour I am starting ‘mission carrot’ with a sweet dish and that is my beloved Shrikhand.

Carrot shrikhand in meringue nests

Shrikhand is an Indian sweet dish made of strained yoghurt, which when it becomes thick and creamy is sweetened with sugar and then spiced with saffron, rose water, cardamom, pistachio and is so indulgent and lick-worthy. But you know me. I wouldn’t be me if I didn’t fusion-it-up. Behold the carrot Shrikhand that is juicy, creamy, royal-feeling and perfectly naughty on a crisp and airy meringue.

For the full recipe head over to great british chefs

 

 

 

 

 

 

Corn on the cob roasted in homemade hoisin sauce

23 Sep

Last weekend felt like a weekend from the yester-summers, with a few subtle differences.

Corn on the cob roasted in homemade hoisin sauce  by Deena Kakaya

We attended a wedding near where we live and I do love a wedding.  As my husband and I fussed with car parking botches before our arrival at the wedding, thanks to faulty ticket machines and lengthy queues of cars filled with sari’s and gifts and then of course a toddler who unquestionably did not agree on how handsome he looked in the suit jacket and smart shirt, I sighed and smiled that this is all part of the happy mayhem with the background tune of, “I can’t like these clothes mumma, I don’t look brilliant.”

As we entered the wedding venue soft romantic music played to a quietly seated and orderly congregation of guests, not like the chattering sprawl my aunts and mum mingled between during my childhood. The priest spoke in soothing, professional and gentle tones, rather than the more directive and stressed tone I remembered from back in the day. The couple looked lovingly at each other, not tensed or fatigued. My cousins and I, who used to chase each other and chatter on in weddings as kids now we entertained our own in the corridors so as not to disturb the silence of the audience. We attempted to orchestrate pictures of the kids but alas, they just wanted to run, as we had once done. Luckily for the collective team of under 5’s the wedding was over in a couple of hours whereas in our day, they were full day affairs that rarely ran to time.

After the wedding my cousins, a few of our parents and of course all the kiddies came back to ours and we had a spray of happy chaos. A crawling baby, toddlers tugging over toys, grandfathers on strawberry picking special-assignments with little super-heroes and squeals on slides and swings. We had pasta and Khichdi and even roasted potatoes all over the house mingling with crisps and grapes. Nappies, spoons and splishing drinks generating curious scents and sounds and a few of us admitted that feeding tired and excitable kiddies was something we were dreading today.

Nobody wanted the Khichdi, or the vegetables, or the pasta or the potatoes but there is one vegetable that everyone agreed on (and this, amidst happy pandemonium is relief). That is corn.

http://www.greatbritishchefs.com/community/corn-roasted-hoisin-sauce-recipe

I am not sure whether it’s the independence element of grabbing corn and just going at the juicy kernels or the cave person freedom. Is it the juicy sweetness or just the easy pleasure? I don’t know but what I do know is that Riverford sent me the freshest and most untainted corn this week in my vegbox and not a single kernel of corn was bruised or damaged. Utterly in season, fresh and golden juicy gorgeousness was in my box and I wanted to do it justice.

Fresh and good quality corn like the stuff I received is sweet and loudly so. To balance the sweetness I whipped up some homemade hoisin sauce which includes salty soy sauce and nutty peanut butter, a bit of chilli and garlic…so you see all the flavours balance so well and it’s such a joy to eat corn sticky and bold in flavour. Go on, be happy.

for the full recipe head over to great british chefs

Curry for change recipe and video! Black eye bean pakora in coconut kadhi

18 Sep

This is a post that is different to the posts you may be accustomed to seeing from me. Yes there is a recipe, but there is something different.

I was asked a few months ago to share a recipe for the Curry for Change competition, held in conjunction with Natco for the Find your Feet charity. I, like many of you out there get a lot of emails each day but this one caught my attention and held it. I used to be one of those people that was so preoccupied with life that charitable stuff was scheduled in for particular times of the year yet always on the agenda. Since having my boy, my emotional equilibrium has, well, shifted. If you have followed my blog (I thank you once again if you have been) then you will know that during the past few years I have found myself quite lost, confused and in search of that, ‘lifeline’. I have gone without so many aspects of previous life that I felt had defined me, but I can not pretend to know what it is like for people who go without the basics of life; food.

The rawness of the truth for me is that I needed to feel that ‘I CAN’. That I can make a difference for myself, that I can be productive by myself, that I can voice myself once again. It has taken me a few years to find my feet again, and I am trying to imagine how someone who does not have the support, systems, means, facilities, access and options that I have, would find their feet.

So, my recipe was one of the winning recipes for this challenge, as selected by Vivek Singh and I am delighted to share it with you all today. The recipe is for black eye bean pakora in coconut kadhi. This is a sumptuous and soothing dish, filling and versatile and you can make the components ahead of a dinner party and then throw them together at the last minute. The pakora are deep and nutty and full of texture. The little gram flour fritters are lightly spiced and sit in a tangy, spicy and hot yogurt based soup/curry that is tempered with whole spices such as cloves, cinnamon, curry leaves, cumin seeds and ginger. I have used coconut powder to give it a light and fragrant touch. This is perfect for the season and easy to do.

pakora kadhi 1

When our own lives are filled with good food, it’s hard to imagine that one in eight people around the world will go to bed hungry tonight. 

The Find your Feet charity works to support families in Asia and Africa to not got hungry. Not by feeding them, but my helping them find their feet. They support and encourage families to innovate, using their own resources more productively, trying new seeds, making compost and diversifying their crops.

This means they can produce a variety of nutritious foods to eat throughout the year so that they never go hungry and to earn an income by selling the excess.

They provide them with training and support to start village saving and loan schemes so they can borrow a little capital to start a small business.

This allows them to sell their surplus vegetables or eggs or start a small local shop which enables them to become more self-reliant and provide a better future for their family.

They empower women so that they have the confidence to speak out and take a stand on issues that affect them, such as accessing better healthcare for their children or clean water for their village. This in turn enables them to demand what is rightfully theirs. 

Life is so short.

So, what can you do?

 

Well you could hold a curry event at your home or at a friends and ask each person to make a charitable contribution. You cook up a few dishes (you could use this recipe as one) and enjoy yourselves. For every penny your curry event raises, Nacto will match it. The person that raises the most will win a class with Atul Kochhar at his esteemed restaurant, Benares in Mayfair.

 

Here is my recipe and the video that I did, showing how to cook this recipe, for Curry for change.

 

 

Ingredients

For the pakora

60g black eyed beans, pre-soaked overnight

50g finely chopped fenugreek leaves

1 tsp. minced ginger

Salt to taste

½ tsp. chilli powder (or to taste)

1 tsp. amchur powder or the juice of ½ lemon

100ml water

100g gram flour

One medium onion, diced

1 tsp. cumin seeds

Oil for deep frying

For the coconut kadhi

400g plain, natural yoghurt

100g coconut milk powder

650ml water

2 tbsp. gram flour

Salt to taste

2-3 green chillies slit open

1 small stick of cinnamon

2-3 cloves

5-6 curry leaves

1 tsp. minced ginger

2 tbsp. cooking oil

Method

  1. You will need to pre-cook the black eyed beans for about 25=30 minutes until they are tender, then drain any liquid
  2. Heat the oil for deep frying whilst you make the batter for the pakora
  3. To make the pakora firstly lightly mash the black eyed beans. Don’t puree them but with your fingers give them a tender squeeze. The reason for this is to avoid them rolling out of the batter and popping in the oil on their own.
  4. Combine the lightly mashed black eyed beans. Then add the onions, fenugreek leaves and all the dry ingredients and mix them all well before adding all the wet ingredients and mix it all again.
  5. Drop a small amount of batter into the oil to check if the batter sizzles and rises. If it does, then drop in small amounts (roughly 3-4cm sized pieces) into the oil and deep fry until they are crispy and golden brown. Remove them with a slotted spoon, releasing any excess oil, onto kitchen paper.
  6. Turn your attention to making the Kadhi. Mix the coconut milk powder, yoghurt and gram flour to a smooth paste and leave it to side whilst you make the tempering.
  7. In a deep pan, heat the oil and then add the cumin seeds, chillies, curry leaves, cloves and cinnamon. Let them sizzle and then add the minced ginger before you sauté for under a minute, but don’t let the Kadhi brown.
  8. Pour in the yoghurt mixture and the water and bring it all to a simmer before adding salt.
  9. Cook the Kadhi for 7-8 minutes, and then add the pakora and cook for a further 2-3 minutes before serving with hot and steaming rice.

black eyed bean pakora in coconut kadhi

Curry of roasted sweet peppers filled with tofu and spinach, in a spiced cashew cream base

12 Sep

I think I need to eat less food.

roasted pepper curry 2+

Have I finally gone crazy? Maybe. My point is this; I think I generally eat pretty healthy foods not outrageously healthy foods, but I do eat lots of vegetables, plentiful grains like barley, faro and Quinoa, there are a few fruits, seeds, and nuts, dried apricots and some of the funky stuff like chia seeds, cacao, matcha and that sort of jazz. I consciously cut down the fruit sugar and increased the milk intake and when I am really good, I remember to take those iron pills. I don’t eat a lot of fried stuff or excessive amounts of sugar but my problem is this. I just eat way too much.

It is just as well that the lovely folk at Riverford have been sending me the season’s jewels. The sweet peppers in the vegbox from this week smell so sweet that I detected their untainted beauty before I even saw them as I rummaged through the picks of the week. I know I always get the most massive fresh leaves of spinach that aren’t gritty or punched with off-putting holes as many crops I get from the supermarket are. I have been eating the spinach raw and my husband even uses it in smoothies but I thought I would do more justice to the silky loveliness in this curry.

roasted pepper curry 1

So what I have been trying to do is satisfy my taste buds (the culprit of my excessive eating) with bold flavours. So bold and capturing that relatively little goes a long way. I have used homemade cashew cream in this curry rather than using double cream or coconut milk or coconut cream but for whatever reason my husband was convinced that I did use coconut. I have used tofu in the stuffing rather than paneer. It is all sounding good eh? It is bold without being heavy or overly spiced. In fact, there is very little of that, ‘I have just had a curry and I can really feel it’ aftermath. You know the one I mean don’t you?

Its sweet, its spicy, its creamy its oof. It did it for me.

for the full recipe head over to great british chefs

Home-made plum, star anise and amoretti ice cream

4 Sep

Home-made plum, star anise and amoretti ice cream

I am hanging on to summer. Well, sort of.

Home-made plum, star anise and amoretti ice cream

As I walked (rather than take the car) to pick up ingredients today with the boy in the buggy I sniffled lightly as I thought of all the work I have pending. Exam season is near, but it’s still summer isn’t it because there is still a week before it all kicks off. A whole week. I looked down at my jumper; well at least it has a floral print on it eh? And you know the menu for my upcoming cookery class has kale included, maybe I should just give in.

I mean there is even back-to-school stuff in the shops and the swimming pool is already quieter for all the children are screaming in playgrounds now. There is more traffic building up on the roads and the trampoline in the garden is filling up with rain water. I am still making the season’s last visits to the zoo and well, making ice cream.

So when the chap from Riverford tucked a box of seasonal jewels near my garden with a wrapper l on it and I saw it as I arrived home, my boy and turned our glances away from the wilting flowers and drying rose bushes to grab it and see because we have learned after a few deliveries that the quality of the fruit and vegetables we get is absolutely outstanding. Here is the thing, with no word of exaggeration. The corn we got this week is probably some of the best corn we have eaten in years. Years! I also got a perfectly sweet-tart and sunny looking plums with which I have struck a deal with the season-Gods. They bestow these beauties and I pretend it is still summer by adding a touch of exotic and aniseed-sexy star anise and I wouldn’t be me if I didn’t create a little Asian-Italian fusion with the amoretti biscuits. Maybe I shouldn’t say this, but I will. This ice-cream is out of this world. It is sensational. You have to do it. The creaminess is exquisite and definitely not bashful. The spice is bold and the plums, they are tantalisingly sensual.

for the full recipe head over to great british chefs

fsf-autumn

I am sharing this recipe with Eat your Veg and Delicieux for the four seasons challenge

The sweet Greek salad – with spiced feta, roasted sweet potato and aubergine

30 Aug

The sweet Greek salad – with spiced feta, roasted sweet potato and aubergine

Sometimes, we need the reminders that a rainy day brings.

The sweet Greek salad - with spiced feta, roasted sweet potato and aubergine

The sweet Greek salad – with spiced feta, roasted sweet potato and aubergine by Deena Kakaya

Every day my toddler asks me, ‘what sort of tata are we going to today mumma’. Tata is the Gujarati baby word for ‘excursion’. I told him today that it is raining all day and we would get totally soaked. So we took a few moments to cuddle and listen to the crackles of thunder and look out at the hailstones patter against the window. ‘I don’t want to get wet mumma’.

I had a lot to do today. It is a Sunday but you know, the way my life works at the moment is that there is no traditional pattern of a 5-day working week. There were two recipes for a magazine to test and write up as well as two recipes for an upcoming cookery class and my head was still bulging with the images that a chat between a friends and I had, following a surprise bumping-into whilst shopping.

We had not seen each other in almost a decade. We were neighbours. We took the same bus home from work each day, from our completely different careers and we came back to very different lives, but we had connected on some level. We would hungrily talk about food on our entire journey home and I would moan about my post graduate studies. Her concerns were more grown up than mine for she returned to a toddler daughter who would wait at the door for her mummy whilst bobbing around in her grandmother’s arms and then she would bounce down the path to greet her mummy. I enjoyed playing with this sparky little girl who was sociable. Now she is preparing for secondary school. Now things aren’t as I had planned and now they are removed from the ideal. But now I have the toddler. Now I am on the other side of the lecture theatre. Now I am with different focus.

But as my husband and I prepared for the busy weeks ahead with engraved masala tins stacked up high and recipe writing and testing in between playing with my little sweetie, we felt happy.

The sweet Greek salad - with spiced feta, roasted sweet potato and aubergine by Deena Kakaya

The sweet Greek salad – with spiced feta, roasted sweet potato and aubergine by Deena Kakaya

I sang along to my favourite tunes interrupted by songs about planets and phonics. I twizzled my baby around and listened to rapturous giggles as his teeny hand cupped his mouth at the hilarity of mumma wiggling her bum. I felt blessed that my project is my husband’s project as he treaded, cautiously but willingly on culinary ground. We all got involved in making this salad and my boy eagerly described how the vegetables for it arrived in a massive box from a chap called Gary from Riverford. I see my reflection in him now and its capturing. He washed the glossy and ripe tomatoes and after a few impatient nibbles of the cucumber, he did a good job with that too. I have to admit, my husband did a darn good job with executing much of this salad including marinating the feta in those toasted spices. It’s a rarity, so I am cherishing this memory.

The sweet Greek salad - with spiced feta, roasted sweet potato and aubergine  by Deena Kakaya

The sweet Greek salad – with spiced feta, roasted sweet potato and aubergine by Deena Kakaya

for the full recipe head over to great british chefs

 

I am linking this post to Lisa’s kitchen and Tinned tomatoes for the no croutons food bloggers challenge

%d bloggers like this: