Figs and Mascarpone Cream

Figs are in season and what better than to pair them with mascarpone cheese and honey for a nice treat after dinner. This is super easy and doesn't require a lot of tools or work! Enjoy!


Recipe:

1/2 cup mascarpone cheese
2 tblsp sugar
4-8 ripe black figs (this works well with green figs as well)
1/2 cup honey
sliced baguette (optional)

1. Whisk together the mascarpone cheese and sugar. Set aside.

2. On a plate, drizzle with honey and add 1-2 figs in the centre.

3. Spoon mascarpone over the figs and garnish with fresh sprig of mint.

4. You can also top baguette slices with mascarpone cheese and fig and dress with sprig of mint.(note : this method is optional, but great if you had a low carb meal).

Eggplant - Bangan Bharta

I love Eggplant! This is a quick and easy version. You can prepare this in advance by charring the eggplant ahead of time. I made this using baby tomatoes because they are in season right now and have a nice and sweet flavour that brings some character to the dish, but any tomatoes you have will do! Enjoy!

Recipe:

1 medium sized eggplant

1 tblsp olive oil (or any other cooking oil)

1 medium sized onion, diced
8 baby tomatoes or 1 large tomato, diced
1 tsp garlic minced (or less to taste)
1 green chilli thinly sliced (or more to taste)
1 tsp salt
1 tsp black pepper
1 tsp cumin
1 tsp paprika
1 tsp red pepper
1/2 tsp brown sugar
3 tsp fresh coriander for garnish (or 1 tsp minced if available)

1. Make slits in eggplant all around and cover completely in aluminum foil. Roast eggplant in oven at 450 degrees F for 45 min or until charred. Set aside and let cool.

2. Heat oil in medium size pot, add onions until translucent and cooked through. Add green chilli and continue to sautee until golden brown. Add garlic and cook for 2 more min.

3. Add in diced tomatoes and cook for a further 5 minutes. Add all dry spices and brown sugar and cook 5 min more.

4. Scrape out eggplant and add to onion & tomato mixture. Cook uncovered for approx. 10 min.

5. When eggplant is fully mixed with the onions, tomatoes and spices, cover and cook for a further 15 min. Remove lid and add coriander and cook further 5 min until you achieve your desired consistency.

Shepherd's Pie

I made a chicken version of Shepherd’s Pie for dinner the other night and boy was it delish!!! This is an excellent alternative for those who do not eat beef/lamb or who just simply want to try something different! This recipe has a bit of heat – a twist on an old traditional recipe – leave out the additional spices for a milder version. Enjoy!

Recipe:

4-5 large potatoes, chopped

2-3 tblsp butter

3 carrots diced

1 large onion diced

2-3 cloves of garlic, minced

1.5 lbs of ground chicken or /turkey/beef/lamb

1 large tomato or 2 plum tomatoes

1 cup of peas

1 cup of corn

½ cup mixed bell peppers (red/green/yellow) diced

1 tblsp tomato paste

1 cup vegetable/chicken stock

¼ cup cream

1 ½ tblsp flour

Mix of spices (1 tsp each – cumin, coriander, red pepper, parsley, etc whatever you have) Salt/pepper to taste

1 jalapeno (optional)

Handful of grated cheese (any kind you like will do – I use sharp cheddar)

1. Preheat oven to 400’ F

2. Boil potatoes in large pot of salted boiling water. Mash and add salt and pepper to taste. Add green onions or chives (optional). Set aside.

3. In a heavy skillet, melt butter and sauté carrots and onion for 12 min, add garlic, sauté for 3 more min.

4. Add ground chicken and sauté until brown.

5. Add tomato and mixed pepper and jalapeno – cook for 5 min.

6. Add chicken stock, flour and tomato paste and cook 5 min until combined.

7. Add peas/corn and add cream, salt, pepper, and additional spices.

8. Add ingredients from skillet into deep oven proof dish (2.3 L) in a single layer. Top with mashed potatoes and smooth over. Sprinkle grated cheese.

9. Bake for 30 min. Let stand for 15 min before serving.

Crab Cakes

Crab Cakes are a great appetizer! Be sure to use fresh crab for best results...but canned/frozen should work well too. Enjoy!



Crab Cakes:
1/4 cup finely chopped shallot
1/4 cup finely chopped yellow bell pepper
2 tablespoons unsalted butter
1 large egg white
1/4 tsp mustard
1/2 tsp Tobasco sauce
3/4 tsp red chilli powder
1 tblsp dry parsley flakes or fresh
1/2 tsp salt
1 large ryvita multigrain cracker or other saltines, crushed
1/2 lb crabmeat
1 tsp vegetable oil

Sauce:
3 tbsp mayonniaise
2 tsp lemon juice
1 tsp capers (chopped)

1. Sautee shallot and bell pepper in oil in a heavy nonstick skillet.

2. Whisk together egg white, mustard, Tobasco sauce, red chilli, parsley and salt in a large bowl, then stir in cracker crumbs and cooked vegetables. Add crabmeat, then form into 4 cakes. Dredge cakes in breadcrumbs or panko.

3. Heat remaining 2 tablespoons butter in cleaned skillet, then cook crab cakes, turning once, until golden brown, about 10 minutes total.

4. For the sauce, whisk together mayonniaise, lemon juice and capers.

Karelas

Hi there,

Yes, I know - this is not a pastry recipe but I did promise I would share some Indian Food Recipes...!
Karelas are an interesting vegetable to cook. They are bitter and salty and yummy! It's definitely an acquired taste and not for the faint of heart. If you like savoury, salty and bitter - this is a good one to try. It's not a typical dish you would find in an Indian restaurant but more so in home cooking. This is a good recipe to start overnight for best results. I would love to hear your thoughts on this recipe - Let me know how it turns out! Happy Cooking!


Recipe:

3-4 karelas
1 onion sliced
1 shallot sliced
1 green chilli or 1/2 jalapeno
2tbsp cooking oil/ghee
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1.5 tsp red chilli powder/paste
1/4 tsp tumeric (haldi) powder
1/4 tsp coriander powder
1/4 tsp cumin powder
1 tblsp sugar (optional)
salt (optional)

1. Slice and salt karela and let drain on paper towels for several hours or over night. (This removes excess water and bitterness).

2. In a deep, heavy skillet, fry onions, shallots, and jalapeno for 5min. Add mustards seeds and cumin seeds and fry for additional 7min until until translucent.

3. Add sliced, drained karela and mix. Cover/Fry for 15-20 min until karela start to brown and carmelized.

4. Add powder spices and sugar. Mix and fry for additional 10 min until karela are dark brown./charred.

5. Transfer to serving dish and sprinkle fresh coriander.



Ready - Serve with roti/naan/rice. Enjoy!