Tag Archives: milk

Coconut and spice Quinoa porridge with apple and raspberries

29 Sep

I like having structure and purpose to my day. I like the feeling of being expended for a worthwhile purpose, one that is driving me towards productivity and something meaningful. I like talking to people and delivering. I want to contribute towards a bigger picture and I want to learn.

Coconut and spice Quinoa porridge with apple and raspberries

When I am hungry however, I am not the best version of me and so, whether I have worked the evening before or up and moving (frantically) around activities with my boy, a family day out or working from home; I need to eat.  I need to eat a proper breakfast. My recipe for coconut and spice quinoa porridge is generous, sustaining, nourishing, exotic in aroma and the spices of cardamom and star anise tickle the senses of escapism and luxury.  This is indulgence in the form of coconut milk and spice, but virtuous in the form of quinoa, which I have used instead of regular oats. There is even some fruit in here.

Coconut and spice Quinoa porridge with apple and raspberries

for the full recipe, visit the Great British Chefs link where my recipe sits.

 

 

 

 

 

Indian spiced, coconut rice pudding and aromatic poached pears

29 Nov

Yesterday I sent my husband a song through the speakers in the kitchen, via my phone. He walked in, smiled and asked if it was an apology for it was the song he would play when I visited him in his student halls and it subsequently became my ‘walk in’ song on my wedding day. Nostalgia, music and food are all so evocative aren’t they?

I recently asked a question on the blog about your favourite milk recipe and quite a few people mentioned rice pudding and some even with the old favourite of a dollop of strawberry jam. I remember doing that as a child. There’s something about the creamy and smooth nature of rice pudding that sits so well with juicy and plump fruit. For me, rice pudding conjures memories of celebrations; rice pudding with all its saffron, cardamom and rose water glory was affectionately made on special occasions such as a family get together, a religious holiday or as a treat for decent exam results. Rice pudding is consequently a happy dish for me and one that feels so bolstering to eat, hot and steaming against the cool air of the winter. My nostalgic temptation has evolved the fruity dollop into some fine and glowing pears with an Indian accent. I spice poached the pears tenderly, in whole spices including saffron, which has given them a lovely colour. The star anise and cinnamon come through the robust of flavours, but you can most definitely sense the cardamom and cloves.

Indian spiced, coconut rice pudding and aromatic poached pears by Deena Kakaya

I made this rice pudding using a2 Milk™, was used to make the paneer for this recipe. Regular cows’ milk contains A1 and A2 proteins and for some, the A1 protein causes side effects such as nausea, bloating and mucus build up. A2 carefully select dairy cows that naturally produce the A2 protein and not the A1 protein. If you have had trouble digesting regular milk, a2 Milk could be for you.

For the rice pudding (to serve 4)

65g of pudding rice

1 litre of a2 milk (whole milk)

1 tin/400ml coconut milk

80g of caster sugar

A pinch of saffron (approximately 6-8 strands)

¼ tsp. ground cardamom

1 ½ tbsp. rose water

3-4 tbsp. desiccated coconut

Method

  1. In a deep, non-stick pan combine the pudding rice, a2milk and sugar and bring the pudding to a full simmer. Turn down the heat to a moderate simmer before adding the saffron and ground cardamom and cook the rice pudding for approximately 30-35 mins.
  2. Now add the coconut milk and rose water and cook for a further 5-10 minutes or until the rice is tender.
  3. Whilst the rice pudding is cooking, heat a non-stick frying pan and gently toast the desiccated coconut until it catches a golden colour. Allow the desiccated coconut to cool and then use it to sprinkle on top of the pudding when you serve the dish.

For the poached pears (to serve 4)

4 firm but ripe pears

1 litre of water

1 1/3 cup of caster sugar

A pinch of saffron (approximately 6-8 strands)

4-6 green cardamom pods

2-3 star anise

1 large stick of cinnamon

6 cloves

Method

  1. In a large pan, heat the water and sugar until the sugar is dissolved before adding the whole spices.
  2. In the meantime, peel, core and trim the pears before cutting them into quarters, removing any stems.
  3. Now slip in the pears. Make sure that they are fully immersed, otherwise exposed parts may discolour.
  4. Turn the flame to a low simmer and cook the pears for about 20 minutes or until the pears are tender.

Indian spiced, coconut rice pudding and aromatic poached pears by Deena Kakaya

 

Blueberry, pistachio and coconut yoghurt ice lollies, with a teeny pinch of cardamom

29 May
From when I was almost able to peer over the cooker I remember milk simmering for what seemed like hours and hours, once it had been sweetened with sugar and infused with saffron, cardamon, nutmeg and maybe a mixture of nuts.  On warm days, with the windows open, the smell of milky puffs wafted through to where I painted in the sun and searched for chalky stones to decorate the slabs with.  
With the heat of the floor on my legs, I would sit and watch teams of ants march decidedly, as my mind wandered.  We knew what was coming…kulfi.  It never tasted quite like the stalls in India, but biting into thick milky lollies was a joy.
 
Since then, I’ve tried all sorts of ‘healthy’ alternatives to ice cream.  I’ve tried lots of frozen yoghurt recipes and used agave nectar instead of sugar.  I’ve done fruity ones and biscuity ones.  I’m not too keen on the residual sourness of the yoghurt though.  
I’ve done the trick of freezing sweetened slices bananas and blitzing them with almond milk, to mock up and ice cream.
Sorbets..blah blah…
 
Then there’s this recipe.  This one had us in sighs and smiles when we tucked into them.  So much so, that my little (anti sweet stuff)  fifteen month old even has a few licks!   
 
Makes 8 lollies
 
450g of coconut yoghurt
3tbsp caster sugar
150g blueberries
2-3 tbsp coarsely chopped pistachios 
A teeny pinch of cardamon 
 
Method
 
1. Blitz all but 8-10 of the blueberries together with the sugar, then simmer the mixture until the sauce starts to thicken. Remove it from the heat and allow it to cool.
2. Pour the coconut yoghurt into a mixing bowl and add, through a sieve the blueberries. 
3. Stir in the chopped pistachios and the flecks of cardamon and stir well. 
4. Chop the remaining blueberries and sprinkle them in before stirring again.
5. Gently pour the mixture into lolly moulds and eave them to set.

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