They say you become like the people you surround yourself with.
Makes sense, doesn’t it. I mean I’m not talking about people who like to knit or read a particular genre of book. I’m talking about the energy within people. If you surround yourself with people who good-hearted, loving, supportive people who dream lovely things and smile and speak kind and generous words…that is what you’ll become. No ifs, buts, it’ll never work and life is rubbish because..
In this respect, I am blessed. My husband counts his blessings each morning and plays with my boy without checking his phone or looking at a tablet. He thinks that impossible is nothing. My parents taught me to dream and just be a kind and brave person. My brother will always listen and tell me to dust myself out, drop the negative and keep walking. My best friend cheers me on to just be happy in the day and smile for no reason. It’s also been true in the virtual world too.
Sarah from Brockhall farm makes cheese. She’s a witty, warm and utterly encouraging words to share with me for years now and my next recipe popped into my head during a twitter conversation with Sarah. It started with goats cheese, then onto Sarah’s favourite ingredient of chickpeas (chickpea flour in this recipe) spinach and tomatoes. Plus it’s Christmas and I feel like I can eat go no indulge again. So here we have it, a pakora that is goats cheese in a crisp and fluffy batter case of gram flour, spinach, sun-dried tomato and spices of fennel and cumin seeds. I’m really excited by this one. It’s really quite special. When they are warm, the goats cheese is oozy and juicy and the case is fluffy, flecked with green spinach and sweet sun-dried tomatoes…does it get any better?
I can imagine these would be great as a starter or a side at any party table. Serve hot!
250g goats cheese (not soft) rolls
200g gram flour
120g sundried tomatoes, coarsely ground or chopped
150g spinach turned into a corse purée
Salt to taste
1 tsp cumin seeds
1 tsp fennel seeds
Oil for deep-frying
Chilli powder to taste
1/4 tsp turmeric
1. Heat the oil for frying.
2. Whilst the oil is heating, make the batter by mixing the dry ingredients of gram flour, salt, turmeric, cumin seeds, fennel seeds and chilli powder. Mix it through.
3. Add the spinach, sundried tomato and water and mix it all into an even and thick batter.
4. Check the oil is hot by dropping a small amount of batter into the oil. If it sizzles and rises then the oil is ready.
5. Cut the goats cheese into circles of around 1.5 cm thickness and gently dip them into the batter and coat them well. Be generous. Quickly drop them into the oil and fry them until they are golden brown.
6. Remove the pakora onto kitchen paper and serve hot with chutneys.
This week I would like to link this to Mark of Javelin Warrior’s Cookin’ W/ Luv Made With Love Mondays,