Tag Archives: apple

Apple, yoghurt, lime and cardamom pancakes

5 Jul

Apple, yoghurt, lime and cardamom pancakes

I have become a serial well-wisher. What about you? Are you overflowing with perpetual congratulation giving, spilling over with ‘well done’ encouragement and brimming with huge smiles and ‘that’s incredible’ commendations?

Apple, yoghurt, lime and cardamom pancakes

Back in the day I was encouraging and supportive on my friend’s achievements; grades, hockey team, someone playing netball or some art project or maybe even a musical instrument, a dance thing even. This then progressed to romantic relationships, holidays, buying first homes and getting married.  Everyone had their own thing didn’t they? Somewhere along the lines though, it changed.

Though these congratulating moments have stayed in my mind and still make me smile. When we got our a-level results my best friend didn’t get what she needed to, so we had to wait to find a university place for her and meanwhile I had scored a hat trick. We didn’t celebrate until she found her place, which she ended up being really happy with and it involved a lot of cheese in a regular Italian restaurant with a flirtatious waiter and even more cake. When we bought out first home we celebrated on the floorboards (there was no carpet or wooden floor) with a crowd of bums on cushions (we had no sofa) and chow Mein with fizzy apple juice lay on kitchen roll (no table, no tablecloth). More friends frequented that first place, which was tiny and awkward with the only bathroom flowing from the bedroom, than do our current home. More dinner parties were had on the cheap glass table in the first place than on the more solid and lasting wooden one we have now. Why?

As I scroll through my twitter timeline I see oodles of people who have done something tremendous. Every day, people are doing incredible things; writing books, climbing mountains, popping up in restaurants, TV, radio, magazines, all very wow-some. Then my Facebook feed is bursting with cute baby pictures and their older siblings and people getting married or visiting an incredible destination. Everyone on instagram is eating their way through the world. Wow. Everyone is amazing.

We stole 26 minutes of normality today. After dinner we were in the car and the boy fell asleep. We spent 26 minutes being nice to each other (the husband and I) and he again told me that he missed me. We talked about the old days, when life was simpler. We just went to work and the gym came home and ate and chilled and went exploring at the weekends. We smiled at each other and talked about the new kid’s pool I had discovered with shallow water and slides, a huge plus being that I wouldn’t have to hold the boy. We considered cinnamon donuts but decided that our bellies didn’t need sugar, but our lives certainly did.

So, I decided to do something nice in real life. Breakfast.  The breakfast that thinks it is naughtier than it is. Apples are juicy and good but don’t be fooled into thinking that they alone will make this dish. The light and fluffy pancakes need the sourness of yoghurt, the zesty lime and aroma of cardamom to avoid them feeling bland. In my opinion the yoghurt is the star of this show, but please will you let me know what you think? The sweet, sour, zingy and perfumed pancakes are the best way to start the day…being nice in the most real way.

 

 

Ingredients to serve four

200g plain flour

2 eggs

1 tsp. baking powder

¼ tsp. ground cardamom

3 golden delicious apples, peeled and grated

350ml plain, natural yoghurt

The zest and juice of one lime

50g sugar

Oil for frying the pancakes

Agave nectar, honey or syrup for drizzling

Icing sugar for sprinkling on top of the cooked pancakes

Method

  1. In one bowl whisk the eggs together before adding the yoghurt and sugar. Mix thoroughly and add the lime juice and zest.
  2. Fold in the grated apples and ensure that the mixture looks even.
  3. Mix the ground cardamom and baking powder with the plain flour in a separate bowl before combining it with the wet ingredients
  4. Heat a very thin layer of oil on a non-stick pan and then add dessert spoonful’s of pancake mixture and then flatten them slightly. Lower the heat to a low-medium flame and once they catch a golden colour on one side, flip them over and brown the lightly on the other side.
  5. Serve the pancakes immediately with icing sugar dusted on top and a drizzle of syrup.

Apple, Lychee and blackberry (coconut)crumble with rose, cinnamon, cardamon and star anise

6 Dec

Spiced Apple, Lychee and blackberry crumble
I watched the entire 30odd minutes of kangaroo Dundee today. What is wrong with me? I watched a whole programme about a tall and strong looking fellow rescuing and nursing baby kangaroos, becoming their mother

It did get me thinking about comfort though. The primitive need. My boy fell over at playgroup whilst playing away from me and he walked around searching from me in cries that escalated in volume until he found me.

No matter where I am in the world, I always crave okra curry and hot chapatti with yoghurt after a few days. Why does it feel so easy, warm and calm to wake up next to someone you love each day. Remember the feeling of laying your head in your mothers lap and having your hair stroked, or sitting on the lap of your mum or dad in a crowd, the safe place. Maybe the smell of chips is comforting because it was a regular treat, a common feature in the winter take-away suggestions on a Friday or on blustery days by the seaside, laughing with loved ones. Or remember that time when we escaped from arguing relatives, hit the road and ended up at the seaside, in the dark in a bank holiday with nothing to eat, but chips.

Maybe the reason I keep Bollywood serials running in the background is because it feels like someone is there, maybe the sounds are familiar in a way that other shows aren’t or maybe there transport me to times when I actually watched a movie without gadgets for distraction. It’s comforting. Perhaps kadhi is cajoling because its what I’ve always eaten with khichdi when I’ve been sick. Growing up my mum would persuade me to go to the temple with her, she said she got some peace of mind at the temple. I never understood it, until I grew up.

My next recipe offers me comfort. My uncle has become old and frail, but memories of him are younger, still very mature and active. His garden was well tended back in the day. I loved walking along the oaths that were lined with unusual flowers, lots of them. I would head straight for the back of the garden, where a swing hung from an enormous tree. I’d swing and avoid kicking apples. I knew my dad would be carrying them home for apple pie.

Nowadays I give this recipe an exotic and spiced twist. The juices burst through the top of the crumble and make I could drink it. It’s really good, try it.

Ingredients
3 cooking apples, peeled, cored and chopped (I used Bramley apples)
150g Blackberries
150g lychees, stoned and halved
120g sugar
1 tsp. ground cardamom
1 stick of cinnamon
2 star anise
50ml rose water
A generous knob of butter

For the crumble topping
150g plain flour
100g caster sugar
100g butter
75g dedicated coconut

Method
1. Pre-heat the oven to 180degrees
2. Make the crumble topping first, by combining the sugar and the flour, then rubbing in the butter gently, to make a bread-crumb like texture. Then add the desiccated coconut. When it’s ready, put it in the fridge until the topping is needed.image
3. Turn your attention to the fruit, by heating and melting the butter in a pan and adding the Apples and sugar. Crisp the apples up for 3-4 minutes before stirring in the cinnamon, rose water, cardamom, and star anise. Turn off the heat and add the blackberries and lychees
4. Turn the fruit into an oven-proof dish and spread the crumble topping over the fruit, evenlyimage
Bake the crumble in the oven for approximately 20-25minutes before serving…ideally hot!

Spiced Apple, Blackberry and Lychee Crumble

24 Sep

Crumbles are the stuff of ‘what have we got here’ versatility, make-up preserving ease and tarty pleasure. 

Some people get quite nostalgic when talking about crumbles; I too have memories of hot, sunny days and seeing my dad languidly stewing up sugar and apples from my aunt’s garden when we were children.  My aunt, who lived just streets away, had a swing under the apple tree and that was the exciting bit for us.  From shady security, we swung and looked onto rows and rows of immaculately kept tall roses…taller than us. 

There were piles of apples under the tree back then, small and green.  We’d knock them about whilst swinging, deliberately of course.  However, one many of the things that I love about the crumble, is the pure simplicity involved in achieving sigh-some pleasure.  I mean, it’s just fruit, sugar, flour, butter and some spices really isn’t it?

I recently did this for a get-together of cousins.  I had an hour to muster up a main course for the bring-a-dish evening, as well as dessert. I was sleep-deprived, having been up since 4am and running late…so, what did I do? I made a zingy crumble with an exotic twist. On the top, sticky purple leaked to the surface, suggestively. So suggestively in fact that I noticed before serving time, a few spoons had illicitly made their way into the crumble. I highly recommend it.

Ingredients

3 cooking apples, peeled, cored and chopped (I used Bramley apples)

150g Blackberries

150g lychees, stoned and halved

120g sugar

½ tsp. cardamom

1tsp. ground cinnamon

1 star anise

A generous knob of butter

 

For the crumble topping

150g plain flour

100g caster sugar

100g butter

 

Method

  1. Pre-heat the oven to 180degrees
  2. Make the crumble topping first, by combining the sugar and the flour, then rubbing in the butter gently, to make a bread-crumb like texture. When it’s ready, put it in the fridge until the topping is needed.
  3. Turn your attention to the fruit, by heating and melting the butter in a pan and adding the Apples and sugar.  Crisp the apples up for 3-4 minutes before stirring in the ground cinnamon, cardamom, and star anise. Turn off the heat and add the blackberries and lychees
  4. Turn the fruit into an oven-proof dish and spread the crumble topping over the fruit, evenly
  5. Bake the crumble in the oven for approximately 20-25minutes before serving…ideally hot!

 

 

%d bloggers like this: