Tag Archives: Yoghurt

Apple, yoghurt, lime and cardamom pancakes

5 Jul

Apple, yoghurt, lime and cardamom pancakes

I have become a serial well-wisher. What about you? Are you overflowing with perpetual congratulation giving, spilling over with ‘well done’ encouragement and brimming with huge smiles and ‘that’s incredible’ commendations?

Apple, yoghurt, lime and cardamom pancakes

Back in the day I was encouraging and supportive on my friend’s achievements; grades, hockey team, someone playing netball or some art project or maybe even a musical instrument, a dance thing even. This then progressed to romantic relationships, holidays, buying first homes and getting married.  Everyone had their own thing didn’t they? Somewhere along the lines though, it changed.

Though these congratulating moments have stayed in my mind and still make me smile. When we got our a-level results my best friend didn’t get what she needed to, so we had to wait to find a university place for her and meanwhile I had scored a hat trick. We didn’t celebrate until she found her place, which she ended up being really happy with and it involved a lot of cheese in a regular Italian restaurant with a flirtatious waiter and even more cake. When we bought out first home we celebrated on the floorboards (there was no carpet or wooden floor) with a crowd of bums on cushions (we had no sofa) and chow Mein with fizzy apple juice lay on kitchen roll (no table, no tablecloth). More friends frequented that first place, which was tiny and awkward with the only bathroom flowing from the bedroom, than do our current home. More dinner parties were had on the cheap glass table in the first place than on the more solid and lasting wooden one we have now. Why?

As I scroll through my twitter timeline I see oodles of people who have done something tremendous. Every day, people are doing incredible things; writing books, climbing mountains, popping up in restaurants, TV, radio, magazines, all very wow-some. Then my Facebook feed is bursting with cute baby pictures and their older siblings and people getting married or visiting an incredible destination. Everyone on instagram is eating their way through the world. Wow. Everyone is amazing.

We stole 26 minutes of normality today. After dinner we were in the car and the boy fell asleep. We spent 26 minutes being nice to each other (the husband and I) and he again told me that he missed me. We talked about the old days, when life was simpler. We just went to work and the gym came home and ate and chilled and went exploring at the weekends. We smiled at each other and talked about the new kid’s pool I had discovered with shallow water and slides, a huge plus being that I wouldn’t have to hold the boy. We considered cinnamon donuts but decided that our bellies didn’t need sugar, but our lives certainly did.

So, I decided to do something nice in real life. Breakfast.  The breakfast that thinks it is naughtier than it is. Apples are juicy and good but don’t be fooled into thinking that they alone will make this dish. The light and fluffy pancakes need the sourness of yoghurt, the zesty lime and aroma of cardamom to avoid them feeling bland. In my opinion the yoghurt is the star of this show, but please will you let me know what you think? The sweet, sour, zingy and perfumed pancakes are the best way to start the day…being nice in the most real way.

 

 

Ingredients to serve four

200g plain flour

2 eggs

1 tsp. baking powder

¼ tsp. ground cardamom

3 golden delicious apples, peeled and grated

350ml plain, natural yoghurt

The zest and juice of one lime

50g sugar

Oil for frying the pancakes

Agave nectar, honey or syrup for drizzling

Icing sugar for sprinkling on top of the cooked pancakes

Method

  1. In one bowl whisk the eggs together before adding the yoghurt and sugar. Mix thoroughly and add the lime juice and zest.
  2. Fold in the grated apples and ensure that the mixture looks even.
  3. Mix the ground cardamom and baking powder with the plain flour in a separate bowl before combining it with the wet ingredients
  4. Heat a very thin layer of oil on a non-stick pan and then add dessert spoonful’s of pancake mixture and then flatten them slightly. Lower the heat to a low-medium flame and once they catch a golden colour on one side, flip them over and brown the lightly on the other side.
  5. Serve the pancakes immediately with icing sugar dusted on top and a drizzle of syrup.
Aside

Coconut yoghurt, lychee and almond lollies

8 Jul

Coconut yoghurt, lychee and almond ice lollies

Did you ever, as a child, storm into the kitchen popping with excitement and surprise belting, ‘mum, dad, there’s an indian on the TV!”
And did they rush towards the TV to witness the novelty themselves? Go on, admit it…even if you are not of indian descent, it was such a rarity and perhaps even quite extraordinary. In those days we didn’t have Bollywood TV channels either, so there was always an absorbing reason for seeing an indian other than Madhur Jaffrey on the the screen.
Oh and do you remember the early days of those unsubdued and colourful Rubicon adverts…I hasten to describe them as ‘exotic’ but yeah..all that singing and dancing and falling, thirst quenching fruits of the almost unknown. Maybe the fruits were rather unknown back then…were Guava, lychees and passion fruits as widely available?
I remember, many years ago,  there being a lot of fuss about a shop near my folks that was, allegedly selling exotic ice creams.  Imagine.  amongst the favours were rose, pistachio, mango and coconut.  Even better, I heard that they were flecked with cardamom and cinnamon, even saffron! Well.  I never visited so I don’t know if the rumours were true.  This was all before the days of these flavours being readily available in supermarkets, but I do remember thinking…why don’t they just make it themselves?
It is with these entertaining memories in mind, that I share wit you my exotic recipe of lychee and coconut yoghurt ice lollies.  Easy peasy, just chuck a few ingredients in a bowl, stir and spoon into lolly moulds without eating it all.  Perfectly easy and delightful for gorgeous sunny, happy days.
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Ingredients for 6-8 lollies
450g coconut yoghurt
2tbsp sugar, or to taste
3quarters of a 450g tin of lychees
Half the syrup from the tin of lychees
2tbsp finely chopped almonds
Method
1. Coarsely blend the lychees and pour them into a pan for heating.  Add the syrup and add the sugar. The sugar takes the edge off any sourness in the lychees and you can moderate the amount of sugar you like.  Just simmer and stir for a couple of minutes, don’t eat the lychees brown.
2.  Let the lychees cool and in the meantime scoop the coconut yoghurt int a bowl and mix in the nuts.  When the lychees are cool, mix them.
3. Pour the mixture into ice lolly moulds and freeze over night.
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