Tag Archives: Sundried tomatoes

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,

Faster And Vaster Pasta! Broccoli, walnut, sundried tomato and basil pesto pasta

19 Oct

The other day my lovely friend and her gorgeous boy came over for a play date. As soon as the biscuits and fruits came out my friends happy and eager toddler was at them and when he had finished his, he wanted mine and everyone else’s and he whimpered in protest when we denied his prizing goodies from our mouths. Meanwhile, when my boy was offered fruits, chocolate biscuits, rice cakes…guess what his answer was? ‘

Faster and vaster pasta! Broccoli, walnut, sundried tomato and basil pesto pasta

Faster and vaster pasta! Broccoli, walnut, sundried tomato and basil pesto pasta

Faster and vaster pasta! Broccoli, walnut, sundried tomato and basil pesto pasta

Faster and vaster pasta! Broccoli, walnut, sundried tomato and basil pesto pasta

No mumma’.

I do concern myself about how to get some sort of varied and balanced diet into my boy when he is so reluctant, if not refuting active participation. I wish I could just give him raw carrots and raisins for him to tuck into, particularly as we know that raw foods are more nutrition packed than cooked foods. Some of the principles I’m learning are important;

1. Variety, keep them interested by offering small portions of a few food groups at meal times

2. Eat the same foods as the little ones, they often want to join in

3. Keep it tasty, why would they want to eat bland and boring food?

4. New recipes, new stimulations. It may seem easy to stick to their favourite recipes, but new foods arouse new interest and it’s just easier to hook them in!

5. Be happy and relax. Participation is more likely to happen if everyone is having fun.

Now, I’m all for having one meal for everyone; less time in the kitchen and less cleaning-hooray! But I’m not eating teeny broccoli and cheese pasta. This very grown up and somewhat classy recipe is a gorgeous blend of fresh flavours. Each ingredient speaks volumes and is very detectable without being difficult or slow to munch. It’s a grainy pesto that is nutty, herby and slightly tangy-sweet. It’s moist and moorish. It’s a filling dish with a variety of nutrients and has a pretty colour of green nuts. We all enjoyed this recipe at lunch time today, I wish I had made some extra pesto and frozen it. Next time….

Ingredients

200g broccoli cut into medium-sized florets
2 cloves of garlic, finely chopped
1/2 cup of oily sundried tomatoes
2/3 cup of walnuts
2 tsp lemon juice
Salt to taste
1 1/2 cup of chopped basil
3tbsp of the sundried tomato oil (from the jar)
3tbsp water
Some feta or cheese of your choice to crumble on top
500g pasta

Method

1. Toast the nuts on a non stick pan until they catch a lightly browned colour, then let them cool
2. Boil the broccoli for about  3 minutes and then drain the water
3. Put the broccoli, basil, nuts, lemon juice, salt and sundried tomatoes into a food processor and blitz it together.
4. When the mixture is coarse, mix drizzle in the oil and water whilst the processor is still churning the pesto.image
5. Boil the pasta per the packet instructions and drain. When the pesto is ready, mix it well with the pasta and serve with a little crumbled feta (or cheese of your choice).

If you like novel  and scrummy pasta recipes, why not check these out 

Coriander, ginger and basil pesto pasta with toasted cashews and peanuts

Indian spiced pea puree pasta

Cooking with Herbs

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