Tag Archives: Pine nuts

Slow-roasted piri piri spiced tomatoes with spinach in savoury muffins

20 Jun

Slow-roasted piri piri spiced tomatoes with spinach in savoury muffins

I wonder if you share my terrible habit and guilty pleasure. It is so irresistibly wrong yet so right that I convince myself that it is worth it, between remorseful moments.

Slow-roasted piri piri spiced tomatoes with spinach in savoury muffins

 

My justification? Well it starts a little something like this. This is of course not an excuse. I’m busy, so busy that it is hard to think sometimes and thinking is important, isn’t it? I need a quick fix, especially when I am out and can’t stop, after all, what would happen if I totally ran out of steam? That would be dangerous, wouldn’t it? Sometimes I feel sore inside and I need a pick-me-up…I think about it a lot. In the bath, on the train and even in the park with squealing children around…well, with all that commotion, I deserve it don’t I.  And then at the end of the day, when I slump into my spot on the sofa, my body throbs with fatigue, I need it. I need a treat, I deserve one don’t I?  And it is summer! We are making memories at the zoo, picnics in the park, lounging in the garden with friends or by frolicking by the sea and what happens.

Yes, out comes the sugar and we don’t even notice it. I think it’s addictive and in this season of parties and picnics I find it harder to say no…well, everyone is doing it aren’t they?

I come from a family of diabetics and I really should know better. My body needed less sugar when I had my boy and it showed, very much. So I really should know better.

Slow-roasted piri piri spiced tomatoes with spinach in savoury muffins

 

And here is what I am taking to the next picnic in the sun that we are currently enjoying. Slow-roasted piri piri spiced tomatoes with spinach in savoury muffins. I adore slow roasted cherry tomatoes, the flavour is tongue tingling, sensationally rousing. I am hooked on that feeling of popping something into my mouth and having an intense flavour burst that revives me. Often I think of sugar for that instant hit, but it really doesn’t have to be that one. These tomatoes with their sweet zing and spicy kick really do hit the spot.

Now for the green stuff; mellow spinach adds texture to these muffins whilst the salad fennel adds peppery notes and there is a bit of cheese going in there too, it releases a really alluring aroma as the cheese bakes. ‘ahhh’ factor right here.

Ingredients

300g self-raising flour

2 eggs

2 tsp. piri piri spices

Salt

A couple of glugs of olive oil for roasting the tomatoes

2 handfuls of red Leicester cheese

A handful of pine nuts

200g spinach, finely chopped

300ml milk

90g melted butter

30g salad fennel

225g good quality cherry tomatoes

Method

  1. You will need to pre-prepare the tomatoes. Do this by slicing them in half and placing them cut sized up on a baking sheet. Drizzle them with olive oil and the piri piri spice mix. Roast them in the oven at 140degrees for about an hour. Allow them to cool.
  2. To make the muffins combine the flour, salt (I used about 1 tsp.) and the cheese, salad fennel and spinach and mix thoroughly before adding the tomatoes and mix again.
  3. Pre-heat the oven to 200 degrees and grease the muffin trays.
  4. In a measuring jug combine the milk, butter and eggs and whisk it all until it is smooth.
  5. Gradually add the wet ingredients to the dry ingredients and mix it all to a batter.
  6. Evenly distribute the batter and then bake in the oven for 20-25 minutes.

Slow-roasted piri piri spiced tomatoes with spinach in savoury muffins

Potato, edamame bean and pine nut curry in a spiced yoghurt gravy

2 Feb

I’ve been playing with nuts recently; pistachio with popcorn, cashew in curry and pine nuts mainly in salads. Oh and not forgetting walnuts in jaggery.

 

Potato, edamame bean and pine nut curry in a spiced yoghurt gravy

I know it may sound odd but I thought this recipe up whilst eating a jacket potato with cheese and beans at a soft play centre. ‘Finley the fire engine’ was playing in the background and I was urging my boy to eat the over-cooked cheese and tomato pasta that was the only vegetarian option in the café. I ate between, ‘it’s yummy yummy pasta’ and, ‘if you eat your pasta you will have more energy, do you want to go ice-skating next…yaay, let’s eat the pasta’. Normally I take his food with me, you know something nutritious, tasty and given that my boy seems the reincarnation of a Gujarati villager, something curried or spicy. But it was with birthday.

I started thinking about how when I am solo-parenting my boy (when my husband travels for work) I snack a lot. I tend to eat less in any one sitting but snack more.  I can’t claim that they are always healthy snacks because I am sitting in front of the telly as I write this; sleep deprived, eating biscuits and thinking about churro’ and  sleep.

Anyway, back to snacking. Nuts.  Given that this week I am despairingly tired there is one thing that cajoles me into my natural rhythm. No matter how good other food tastes and no matter how many flutters in my tummy butterflies borough market or wing yip oriental supermarket gives me…there are times when only a curry will do it for me.

But you know I do funny things to curries.  I hope that you will agree that these are funny things that do work. I have simmered this curry in yoghurt, as we are fighting colds in our house at the moment and this makes me feel better.  There are loads of whole spices and pine nuts.

Pine nuts?! What the…but really, it works. Try it.

Ingredients to serve 4

3 medium sized potatoes cut into inch sized cubes

One large onion, sliced

2-3 cloves

2-3 green cardamom pods

1small stick of cinnamon

½ cup of chopped tomatoes (tinned is fine)

400 ml water

150g edamame beans

100g pine nuts

1 tsp. cumin seeds

¼ tsp. mustard seeds

1-2 green chillies, finely chopped

1 tsp. garlic, minced

2 tbsp. peanut oil

¼ tsp. garam masala

¼ tsp. turmeric

3-4 curry leaves

200ml plain natural yoghurt

2 tsp. gram flour

1 tsp. coriander powder

Method

  1. Toast the pine nuts on a non-stick pan lightly until the pine nuts catch a golden colour. Leave them to a side until they are needed.
  2. Heat the oil in a pan and add the cumin, curry leaves, cloves, cinnamon, mustard, turmeric and chillies and allow the seeds the sizzle before adding the onions and the salt.
  3. Sauté the onions for a couple of minutes before adding the garlic and then sauté for a minute before introducing the potatoes
  4. Sprinkle in the coriander powder and coat the potatoes well. Pour in the tomatoes and half the water and simmer the potatoes for 4-5 minutes.
  5. Blend the yoghurt and gram flour to smooth consistency before pouring it into the curry and simmer for a further 5 minutes.
  6. Add the edamame beans and pine nuts and garam masala, and then simmer for a further 4-5minutes.

Serve with warm chapatti or rice.

Garlic roasted cauliflower and red onion in za’atar and coriander, with chilli and toasted pine nuts

28 Dec

Garlic roasted cauliflower and red onion in za'atar and coriander, with chilli and toasted pine nuts  by Deena Kakaya

My belt is well and truly loosened and my pockets are emptier. My heart is fuller and my fridge now more revealing. The bins have flowed over and my insides feel a wee bit like them now. Ooof, it’s time to eat some natural, light and healthier meals.

I really can’t consume another roast potato or nibble on any more rich cheese. I will pass on the triple chocolate whats-it and close my eyes before being presented any fizzy drinks. I am ready to choose sleep over cold air blowing under my eyelids whilst shopping for presents or last minute ingredients. My husband has also signed up for the marathon, so let’s bring on some healthy foods.

Every time I tell my mum I’m having a salad as a meal, she starts her talk about how salad isn’t substantial enough, isn’t a meal as its not hot and isn’t balanced nutritionally. She has this image that I’m eating a lonely Greek salad for dinner. I love Greek salad, but there’s so much more to choose from.

My garlic roasted cauliflower and red onion is warm, lightly sweet and carries salty garlic through it. I’ve coated it in coriander and za’atar spices, topped it with a drizzle on rice wine vinegar, red chilli and toasted pine nuts. It’s immensely tasty, virtuous and really easy to throw together. Try it.

Ingredients

A medium head of cauliflower, cut into florets
A couple of glugs of rapeseed oil
One large red onion, sliced
A generous handful of coriander, washed an finely chopped
2 large red chilies, thinly sliced
A handful of pine nuts, lightly toasted
1 tsp salt
4 cloves of garlic, minced
2 tsp of white wine vinegar
4-5 tsp of za’atar spice mix

Method
1. Toss the minced garlic, cauliflower, red onion, salt and rapeseed oil together for even coverage and then pop it in the oven at 180degrees for approximately 25 minutes, or until it is lightly golden and soft enough to pierce through. It should still have a bite.image
2. Whilst the cauliflower is still warm and moist, toss it in the za’atar spice mix and coriander. Plate it up and then drizzle on the white wine vinegar and top with toasted pine nuts and the red chilli.image

I served this salad with hummus and flat bread. Magic.

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