Tag Archives: Sundried tomato recipes

Slow roasted tomato, channa dal, feta and courgette ribbon spicy salad

11 Jan

Slow roasted tomatoes, channa dal, feta and courgette ribbon spicy salad

After a week of flying solo with the boy, this morning had been occupied with a bit of relief in the way of a back massage. My back is full of uncomfortable rocks as is my neck and I couldn’t wait to go and get them softened.

They say that you appreciate your parents in a whole new way when you have your own children. My friend is trying to conceive and nervous about the labour. It is only now that I can say, that’s the easy bit because it is temporary.

My boy is generally a mummy’s boy and follows me everywhere I go, even to the toilet. ‘What you doing mumma, that’s terrible’. He goes wherever I go and wants me to hold him as I cook a meal so that he can stir and help to toss the dosa. ‘Special agent Aarav is on a special assignment mumma’. He empties my cupboards out whilst I cook and likes to sample the ingredients. This week he cracked open my freshly ground garam masala (again) and licked it whist remarking, ‘it’s yummy’. He tests out my raw pasta shapes, ‘like crips’ and he thinks this star anise ‘flower is amazing and crunchy’. Even when his dad is around, he chants, ‘mumma come, mumma come’.

It’s wonderful.

Through all the lifting, jumping up in the air and flying him like a rocket sort of antics he who is now weighing a quarter of my weight, my back has filled with fiery boulders and my knee has felt better days. This is what they mean don’t they…about the unconditional love and the things a mother will do. But I’m smiling as I sit here with a hot water bottle on my back.

Another part of my body that requires conditioning is my tummy. I put some newish jeans on today and they are snug. This should not be the case. I feel puffy. I feel the need for spice, zing, crisp, fresh and I certainly need cheese. I feel the need for salad. So here it is.

Ingredients to serve 4

2 courgettes, trimmed but not peeled
100g channa dal, washed
150g feta cheese, cubed
2 tbsp Harissa paste
1 tbsp olive oil and some to drizzle on the tomatoes
Salt to taste
1 tsp toasted and lightly crushed cumin seeds
15g finely chopped parsley
1 tbsp lemon juice
8 large and deep red tomatoes, quartered

1. Sit the tomatoes cut side up on a sheet of baking paper and drizzle them with oil and sprinkle with salt. Put them in the oven at 120degrees for about an 1hr-1hr 15. Ovens vary but they should look shrivelled and not wet. Their flavour will be intense. When the tomatoes are roasted allow them to cool.
2. In the meantime simmer the channa dal for around 15-20 minutes on a medium to low flame. Do not allow the dal to go mushy and should keep some bite. Once the dal is cooked drain it in cool water.
3. Take a vegetable peeler and make long peelings of the courgette. One for each ridge of the courgette and keep going until you get to the core. Don’t worry if some of the ribbons are shorter than the others.
4. Combine the courgette ribbons with the feta and daal and toss it all together. Stir in the Harissa paste evenly before adding the cumin, parsley, lemon juice and salt if needed. Add a glug of olive oil. You can add the tomatoes but if they feel a bit delicate then leave them for presentation so that they keep their shape.
5. Serve fresh with hummus (I used black eyed bean hummus) and lots of lovely bread.

Christmas starters and sides-Goats cheese pakora in a spinach, sundried tomato, fennel, cumin and gram flour batter

4 Dec

Christmas starters and sides-Goats cheese pakora in a spinach, sundried tomato, fennel, cumin and gram flour batter

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!

Serves 6-8

Ingredients

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
300ml water
Oil for deep-frying
Chilli powder to taste
1/4 tsp turmeric

Method
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.image
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,

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