Tag Archives: Saffron

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

 

Canapés ? Courgette rolls filled with saffron and spice cauliflower and broad beans

21 Oct
Courgette rolls filled with saffron and spice cauliflower and broad beans

Courgette rolls filled with saffron and spice cauliflower and broad beans

I’m chuckling at how my parents and their peers see people who are a little bit chubby, or fuller figured and consider them healthy and happy. Being slightly rotund is a mark of a good life, apparently. Whenever I experience fitness class success, my mum looks at me worriedly, telling me that I need to put on weight because I need ‘energy’. Ok mum.

This is the season where I become festively fatter. Diwali involves a lot of gorging on a ridiculous amount of sugary and deep-fried treats. As we visit family members at each of their homes to offer them seasons greetings, we are offered sweets and crispy treats and that’s what we fill up on. Deep fried rice flour Catherine wheels , deep-fried dumplings filled with a sweet and nutty mixture, deep-fried brown bean popadums…

Then comes Christmas and I always seem to eat the most massive number of roast potatoes; I really love them. Pastry and cheeses are consumed in generous portions in our house and oh, the sugar. I’ve already started stocking up on the drinks which I always see as hidden calories. Nibbles; they’re dangerous too…I rarely remember how many of those mini chocolates I’ve eaten, let alone crisps and cheesy things.

So this season, I am publicly declaring my intent (yes, intent) to be more kind to my body. Now, I am not saying that I’m going t have a skinny Diwali and Christmas. What’s the point of that, they only come around once a year. What I am saying that I’m going to include some healthier stuff! I’m going to include canapés that are not deep-fried and they will taste good! Do you want to join me?

These pretty looking rolls, light, colourful and unusual. The courgette is raw, which allows that crispy gorgeousness. A bit of saffron does the job of giving colour, aroma and decadence. The filling is crumbly, lightly cheeses a wee bit spicy. You can make them fresh, or keep them in the fridge for a couple of hours, ready for guests to arrive. These are certainly different, give them a go!

Ingredients for 15-20 rolls

200g cauliflower florets
125g broad beans, thawed
One large red chilli, finely chopped
30g grated mature cheddar
4 pinches of saffron infused in 1 tbsp of warm water
3/4 tsp toasted cumin seeds
1 tsp coriander powder
Salt to taste
2 medium-sized courgette or one very large one

Method

1. Boil the cauliflower and broad beans for 5-6minutes, then drain and empty into a food processor
2. Add the cumin seeds, chilli, salt, saffron, coriander powder and cheese
3. Blitz the mixture until it is grainy
4. Take a peeler and make wide peelings on the courgette, one peel at each side of the courgette until it wears too thin
5. Line the courgette peel with two tbsp of the stuffing and then roll it up.

Serve either immediately or keep it in the fridge for a couple of hours in advance of your guests arriving.

I am entering this made from scratch Courgette rolls filled with saffron and spice cauliflower and broad beans to Javelin Warrior’s Made with Love Mondays.

image

%d bloggers like this: