7 June 2013

Thai Spinach Soup

'Black and White' by Wretch 32
  I love London talent.
Jermaine Sinclair is an inspiring character. From being a face around Tottenham to being the face for Adidas. Just goes to show, if you keep pushing and striving for a dream, everything else will come knocking on the door.
Yesterday I was handed a bag of organic spinach, the leaves looked pungent green and there was still bits of soil at the roots. This sort of stuff gets me very excited. For those who are new to this page, I LOVE spinach. I even think Popeye the sailor man should start re appearing to send a positive message to kids about spinach...and sailors.
For lunch I made this amazing soup which was spicy, fragrant and full of other colourful vegetables.
Green is good.
Colour on your plate is even better.
Mix things up a bit.
Ingredients for two servings:
2 tsp green curry paste
1 tbsp groundnut oil
1 small sweet potato
1 small courgette
4 small broccoli florets
2 cloves crushed garlic
300ml water
Half an apple
50ml light coconut milk
Half a tsp of ground ginger
1 tsp dessicated coconut
250g organic spinach
2 crushed kaffir lime leaves
Fresh coriander
Pumpkin seeds
In a large pot heat oil and stir through paste and crushed garlic.
Add peeled sweet potato, courgette and broccoli.
Stir well for 2 minutes then add coconut milk and ground ginger.
When milk is bubbling hot, incorporate water with a pinch of salt.
Once potatoes are quite soft, get spinach and apple involved.
Use a hand blender to smooth things out.
Keep on a low heat and sprinkle kaffir lime leaves.
 Taste to see if it's spicy enough. Leave on low heat for five minutes.
Lastly stir through dessicated coconut and serve with fresh coriander and seeds.
With the end of a teaspoon, dip it into coconut milk and create whirl on top of soup.
Songs in the kitchen:

3 June 2013

Blueberry, Pear and Pomegranate Crumble Muffins

♬ 'Modern Vampires Of The City' by Vampire Weekend

About time I got typing and about time Vampire Weekend released another wonderful album.   At last a fresh new start for the blog and this mischievous Patel. Soon I won't be in childcare, and will be tossed into the creative world of contract catering, exciting times ahead. 

Moving onto food. I've been steering away from cakes lately, this is due to exercising ridiculously ready to take on half a marathon in September and maybe a full marathon next year. Over ambitious and repetitive - that's me. This sort of thinking will only push you to aim as high as possible.  
With our glorious sun in full force I wanted to bake something fruity but quite naughty, a snack that is viable with a strong cup of chai and also full of good stuff. 

Muffins are seen as one of those really simple bakes that most people can't mess up, they give you a base to make whatever flavour you like and without jeopardising the overall texture or appearance. 

Get Vampire Weekend on and try these bad boys. Complete with a naughty crumble topping which would be oh so delicious with a dollop of custard or greek yoghurt, if you don't want one with tea.

Ingredients for 12 large muffins or if using a cupcake tin, about 18.

300g plain flour
100g caster sugar
200g organic unsalted butter, left out at room temperature.
Rub together until it resembles fine breadcrumbs and put in fridge.

2 medium eggs
300g caster sugar
1 tbsp date syrup
380ml semi skimmed milk
Grated zest of orange
140g organic unsalted butter - melted.

540g plain flour
3 tsp baking powder
1 large pear
100g fresh blueberries
100g fresh pomegranate
Handful of pumpkin seeds for crumble topping and keep a few bits of fruit.


Line muffin tray with cases or lightly grease with melted butter.

 Preheat oven 180°c
Put all wet ingredients in a bowl and give it a good whisk.
In another bowl add flour, baking powder, chopped pear, blueberries and pomegranate. Mix to combine and coat fruit. Then tip in wet ingredients bowl and mix with butter knife.
Scoop into cases, next be generous with adding crumble and dot with fruit and pumpkin seeds. I used my hands to form a dome over each mixture.
Bake for 30 minutes.

Here's a pic with muffin dress off...

Favourite Song