31 January 2012
29 January 2012
♬ Ryan Keen
Watch out for this guy he is going to be BIG.
I have taken the British classic, and simply curry -fied it.
No shortcrust pastry in sight, only a chapati for a lid.
No creme fraiche or gravy to be seen, only thick spicy tomato sauce.
Quite clever on my behalf actually. the idea jumped out at me when I ran out of plain flour!
What's great about this lid is, it doesn't have to be totally round, no butter involved, takes 20 minutes to bake, and it tastes great.
▶Recipe for 6 servings:
1 Butternut squash (peeled and diced)
8 Chestnut mushrooms
1 small sweet potato
2 Garlic cloves, crushed and chopped finely.
Small piece of ginger (about 1 tsp when chopped finely)
1 small red chilli deseeded and finely chopped.
1 tsp turmeric
1 tsp garam masala
1 tsp paprika
1 tsp ground cumin powder
1 tsp ground coriander powder
1 tsp chilli powder
2 tsp corn flour
1tsp nigella seeds
1tsp cumin seeds
1tsp mustard seeds
2 cups of chapati flour
1 cup water
Any cup size will do, I used a standard mug.
: Preheat oven to 150°c, a slightly low temperature, as this dough bakes quick.
: Making the dough: pour half the water on the flour, and using your hands knead slowly. Add more water, if it's not coming together: knead until soft and elastic, then keep to one side, at room temperature.
: Chop all the vegetables, making sure they are roughly the same size.
Okra can get sticky, but remember they are good for you!
: In a large pot, add 1 tbsp of vegetable oil and the seeds.
: Once they start to sizzle, tip in the garlic, ginger and chilli.
: Time to make the paste, and get the oven fan on, or open a window.
: Add the turmeric, ground cumin, coriander, chilli, garam masala and paprika.
: After 30 seconds, add the leek and stir.
: Incorporate each vegetable separately and stir, this way they are all covered in spice.
: Pour in the passata and water.
: Simmer for 20 minutes, then taste, if you think it needs salt and pepper go ahead.
: Add the cornflour and stir through, leave for a further 5 minutes then turn off.
: Lightly flour the surface and rolling pin with chapati flour, and roll the dough out.
: Pick up with both hands and flip over, maybe two or three times, so you can feel the thickness is equal.
: Pour filling in your pie dish, sprinkle some coriander then cover with lid. You don't need to brush the pie dish with egg, to make the lid stick. Fold any excess dough, to make a nice decoration round the edges, and prick in the middle a few times. Creating holes in this lid, is very important.
: Bake for 20 minutes until the sides are golden brown, and the centre rises a bit.
Chapatis normally take less than 3 minutes on a tawa (an Indian cooking implement), or griddle pan, so this needs a bit more time as heat is not directly on the dough.
Serve with sweet potato mash, natural yoghurt or salad.
Let me know if you have tried chapati as a lid on another dish, I'm on a creative roll and might use this dough with other dishes in the week.
Have a great meal.
ê 'Thankyou' By Ryan Keen
28 January 2012
♬'Jukebox' By JLS
That's right, starting my day off with JLS and a high protein breakfast.
JLS are pretty cool!
My trainer gave me a lecture yesterday, on how much sugar I am consuming. The bells started ringing in my ears, as he said 'Mita it's veg and fruit NOT fruit and veg!'.
That's why I had this for breakfast, the only ingredient that had to be cooked was the egg, everything else was slapped on the plate.
I've always rambled on about how important breakfast is, and I have blogged so much about fruit. This blog is green, so why haven't I embraced it?
Time to go raw and worship the veggies.
Adjusting a diet and exercise regime can be a hassle, but it's all about strategy. I was dipping in and out of fitness and food phases all the time, and this was due to moods and change of lifestyle, consistency was what I was lacking. Slowly but surely everything is looking better in 2012.
Anyway let me share this easy breakfast, for all you gym fanatics:
▶ Recipe for 1
If vegetarian, substitute the chorizo with cooked mushrooms or raw asparagus.
: Fill a small saucepan half way with water, let it boil. Crack an egg in the middle of the boiling water, be careful of your fingers. Boil for 3 minutes.
: Place one slice of bread on a plate, add small pieces of mozzarella, then rocket, seeds, and sliced chorizo.
: Finally use a slotted spoon, and put the poached egg on top of the chorizo.
: Splash a bit of Tabasco sauce, and finally add black pepper.
Have a great Saturday.x
27 January 2012
ALL HAIL THE PRINCESS CAKE!
My first attempt turned out pretty well, considering I gave myself a few hours to assemble the girl together.
Her hair and accessories is something similar to my style, as my hair always looks like I'm going to the gym, I wear bold pretty dresses, combined with quirky jewellery!
Made for Barbie's Pink Party, not officially Barbie's birthday, but a great excuse for a massive play date, and get the kids hyped up after school. Also I told the girls it was Barbie's sister on the cake, I couldn't find a blonde doll!
The little girls loved the cake, because it was pink, had smarties all over it, and she was reaching out to them!
Everything was pink themed:
Pink ham in sandwiches
Pink fairy lights
Each child bought their Barbie.
Red (slightly pink) grapes
Pink icing and sprinkles to decorate fairy cakes, can't find a photo because they got eaten so quickly!
The filling was a rich brown sugary sponge cake, then covered in royal pink icing, edible gold, and pink smarties.
Since this party had a pink theme, I decided to donate a lovely portion of the costs to Cancer Research UK for breast cancer awareness.
I love it, and would do it all over again. Next time she will look even more stunning, with a well planned out dress and accessories.
My creative and inspirational hands are ready for the next project, and most definitely a cake decorating course.
Labels: Quirky Birthday Cakes
'The Con' By Tegan and Sara
One of the albums, that remind me of my time in Australia.
HAPPY BELATED AUSTRALIA DAY!
Munching and working my way through a punnet of strawberries as I type this, and noticed my compulsive blogging behaviour is no longer daily, or even that frequent in the week.
Not sure how that occurred, this week has been choc -full of other crazy stuff happening, including one of my videos getting closer to being completed. Super excited about marketing this, keep your eyes peeled.
Yesterday was Australia day, before that was Burns night, before that was Chinese New Year and National Pie Day. Seriously, food plays a key role in everything! It is a tool to welcome and bring family, friends and cultures together, how wonderful.
When I get a few minutes I'm going to jot all these events down, and maybe put some meal ideas together for a book...
Back to Australia Day:
When living and getting fat in Melbourne, one of my favourite dishes was chicken parmigiana, which is originally Italian. I loved schnitzel too, and I don't know where that originated from: but both dishes, Australians like a lot.
I decided on parmigiana for dinner yesterday, however as I did my weekend food shop I picked up a packet of ready made pizza bases. Yes I do like food shortcuts once in a while!
As soon as I got home, I turned the oven and radio one, and started to prep for my baked chicken parmigiana, but I stared at the pizza bases - then at the mozzarella, then back to the bases.
Jo Whiley was discussing suitable songs for Australia day, then suddenly I thought....
*Why not put the parmigiana, all on a pizza?!
▶ Recipe for 2 pizza bases
2 pizza bases
4 chicken thighs
1 garlic clove
: Preheat oven 150°c, grease a large baking tray. Or you could place the base directly on the shelf, this depends on what brand you decide for the bases.
: Cut the meat from the thighs and discard bones (or keep to make stock). Chicken breast could work too, I prefer thighs because they don't have a dry texture once cooked.
: Use breadcrumbs, crushed garlic and parmesan to marinade chicken.
: In a small frying pan, add a bit of olive oil and fry the chicken for five minutes.
: Meanwhile, spread tomato puree on your bases and sprinkle oregano.
: Once the chicken is done, place equally on each base.
: Use torn mozzarella and put on top of the chicken.
: Season with salt and pepper, and add more parmesan over the pizza.
: Half way through your base cooking time, crack an egg in the middle and then put back to bake for the other half.
Once base is done, and egg is white and settled (shake baking tray to check if egg is still), take out and add a bit more parmesan.
ê 'Back In Your Head' By Tegan and Sara
*P.S I did not invent the idea of putting parmigiana on a pizza.
22 January 2012
♬ '21' By Adele
Not sure what possessed me to play this album, I kept on reminiscing about last Christmas and how I was scoring pretty high on singstar! She has got a hell of a voice on her, honestly I was running low on breath when I was trying to hit the high and low notes. Maybe when my videos get online you could get a sneak preview.
Maybe not, I wouldn't put anyone through that!
Apart from Adele's beautiful voice, all I heard and read about was today's football matches. If you get to escape from watching a match, or have it on in the background, and need to get food sorted, try this lovely dish. Also if your partner is a big meat eater, they shouldn't complain about the aroma this dish gives off.
One more tiny factor...
You have to invest in this:
Pomodori d' oro plum tomatoes (plum tomatoes of the colour yellow).
These tomatoes were imported from Campania, which made me eek, and put the red can of plum tomatoes down.
▶Recipe to serve 4
4 chicken thighs
1 large chorizo sausage, cut in thick slices.
400g can of Pomodori d'oro plum tomatoes
1 garlic clove, crushed and chopped.
1 sprig of fresh thyme, strip the leaves from the stem, run two fingers down stalk, top to bottom.
1 sliced, sweet red Italian pepper.
10 closed cup mushrooms, chopped finely.
300g wholemeal pasta
1 small red chilli deseeded and cut in half.
Preheat the oven 180°c.
: In the order I have listed, place all the ingredients (apart from parsley) in a large oven dish.
: Bake for 40 minutes.
: Sprinkle parsley when ready to serve.
The yellow sauce was a great choice, red tomatoes would work too but not have the sweet and 'wow' presentation this has. Plus red tomatoes get a lot of praise, try something different.
Did you notice no cheese in this recipe?
Trust me, this dish doesn't need it.
ê'Set Fire To The Rain' By Adele
Enjoy the rest of your Sunday.xx
21 January 2012
♬'At Last' By Etta James
On a baking frenzy again, I think it's time I started to look into opening up a quirky bakery!
Ah yes the muffin, an easy mixture and so diverse in flavour, because any sort of ingredient can be added, to create a mammoth snack next to a cup of tea.
This afternoon I wanted to put the tea essence in the muffin! So I added a teaspoon of my mums home made chai masala, and they taste so good. One more thing - I forgot to add eggs, but to my surprise these turned out fine! The 200g of flour and milk helped to bind the mixture instead.
Give it a go...
▶ Recipe for 6 large muffins.
Grease tin well.
No need for cases.
200g (7oz) gluten free and wheat free plain flour
100g (3.50z) caster sugar
110g (3.8oz) butter
1 tsp baking powder
100ml milk (you can use soya milk too)
1 tsp chai masala (or rip open a chai teabag, throw away the bag and use the chai part)
- 125g (4½oz) blueberries, or equivalent in frozen blueberries
: Preheat oven 160°c.
: Rub in the butter, sugar, and flour until breadcrumbs.
: Pour in the milk and fold mixture with a knife.
: Stir in the blueberries, chai powder and baking powder.
: Scoop generous amounts in the baking tin.
: Bake for 30 minutes and then test a muffin in the middle row with a knife. If the knife comes out clean, they are done.
Perfect for breakfast or when you wake up from a nap.
Labels: Mita's Cake Creations
♬ 'At Last' By Etta James
You know what?
I'm glad January is nearly over, bring on February when questions about life, and standing on the bathroom scales have been cut down to a minimum. Seriously some of last years actions have been slapping me in the face this month! No more dwelling just have to get on with 2012, boxercise more and eat less chocolate. I suppose what doesn't help was drinking gin for a stupid amount of time and eating lamb yesterday, and yes I'm paying for it today - head is sore and brain feels slower than usual. Never again.
Try dipping a brioche slice into an egg mixture for an indulgent start to the weekend, I know, I know as if a brioche doesn't have enough butter and eggs! This will cure the sore head: that's if a gin and tonic was your best mate last night.
4 slices of brioche
Dash of milk
: Beat the eggs, pour in a splash of milk.
: In a small frying pan, add a tiny bit of butter.
: Once butter has melted, dip one piece of brioche into the egg mixture and place slowly in the frying pan.
: After 30 seconds flip over, and fry the other side for the same amount of time.
Serve with beans, or with a sweet partner - berries.
ê'At Last' and ' I Just Want To Make Love To You' By Etta James
Labels: Interesting Eggs
19 January 2012
♬ 'Jazzie's Groove' By Soul II Soul
Ever fancied a cake with no flour, just chocolate and eggs? Well, today's your lucky day, turn your back on flour, and look for the following ingredients.
Personally, the texture of this cake beats a brownie, that's how moreish the texture is.
▶ Recipe for 12 cupcakes
200g Green and Blacks 70% chocolate (7oz)
160g butter chopped (5.5oz)
5 eggs separated
100g ground almonds (3.6oz)
165g golden caster sugar (5.8oz)
160g caster sugar
2 tbsp water
Preheat oven to 160°c
: Grease the cupcake tray with baking spray or butter.
: In a large bowl over a pot of simmering hot water, add the chocolate and butter.
: When this has completely melted (takes a while), take off the heat and stir in the ground almonds, egg yolks and HALF the sugar.
: Meanwhile whisk the egg whites until glossy, they should form peaks. Fold in the other of the sugar.
: Pour the egg white mixture into the chocolate and fold until combined.
: Fill each hole, nearly up to the top, if using a large muffin tin, this recipe makes 6.
: Bake for 30 minutes, do not bake for any longer, test with a knife in a cake from the middle row. If the knife comes out clear with a few crumbs, they are done.
: Let them cool.
: For the caramel, heat the sugar on a medium heat in a heavy base pot.
: Once the sides start to brown, start stirring (for about 10 minutes) until it has thoroughly melted. Then make sure your hands are covered with a tea towel and pour in water.
: Keep on stirring and be careful of spluttering sugar, keep on stirring until there are no lumps.
: Put a few peanuts on top and spoon over caramel.
A soft and crunchy cupcake with a Snickers twist.
Flourless is the way forward.
ê 'Back to Life (However Do You Want Me)' By Soul II Soul