Food

Meat Free Monday…Mushroom and Spinach Curry

Meat Free Monday with Yudhika Sujanani - Mushroom and Spinach Curry

Meat Free Monday with Yudhika Sujanani – Mushroom and Spinach Curry

Another Meatless Monday…and today is also World No Meat Day! This is a quick and easy recipe that is absolutely delicious. You can serve it as a meal on it’s own or as a side dish. Mushrooms taste better when cooked in advance and absorb the spices from the sauce. Prepare the mushrooms and add the spinach just before serving, taking care not to over cook it.

Mushroom and Spinach Curry

Ingredients

50ml sunflower oil
5ml mustard seeds
5ml cumin seeds
1 onion, finely chopped
5ml coarse salt
10ml crushed garlic
10ml red chill powder
400g chopped tomatoes, fresh or tinned
5ml ground cumin
5ml ground coriander
2ml turmeric
400g mushrooms, sliced
400g baby spinach, chopped
Fresh curry leaves or coriander, to garnish

Here’s how

Heat the sunflower oil in an AMC Paella Pan.
Add the mustard seeds and when the pop, add the cumin seeds.
Add the chopped onion and salt.
Saute until the onion is golden brown.
Add the crushed garlic and fry for a few seconds.
Stir the red chilli powder and mix for 5 seconds.
Add the chopped tomatoes and stir in the remaining spices.
Add the ground cumin, coriander and turmeric.
Simmer the sauce and use the back of a spoon to break down the lumps.
Once the sauce resembles tomato paste, add the chopped mushrooms.
Simmer until the mushrooms soften, add 125ml boiling water if the sauce is too thick.
Once the mushrooms are cooked through, add the chopped spinach and simmer uncover for a minute or two.
Garnish with fresh curry leaves and coriander.

Advertisements

Life’s a peach….

Yudhika Sujanani, getting ready for a new season of Sugar 'n Spice on The Home Channel

Yudhika Sujanani, getting ready for a new season of Sugar ‘n Spice on DSTV’s The Home Channel

Life can be many things but for me it’s a peach….It isn’t always the case but sometimes we can choose for it to be! Last week, I finished shooting the last episode of ‘Sugar ‘n Spice’ which will be airing on DSTv’s Home Channel on the 29th June. The show took over three months to shoot and we have had many fabulous but long days on set…early morning kick offs and late nights! I am pinching myself…still thinking of the days when I promised myself I would get my very own show! Stay tuned for more details! This cake reminds me so much of my days in Durban and when life is a peach, I have to celebrate.

When I was a kid, our trusted Defy oven would blow a fuse and we would be left without my mom’s famous cakes for months. Tinned peaches were always on standby when we were cash flush that is…they were served with chilled dessert cream and it was simply delicious. I love the distinct flavour of dessert cream and my kids think that it is a real treat when I haul out a large tin of peaches!

I made up this recipe which takes me back in time and I hope you enjoy it! A light sponge cake topped with luscious whipped cream and syrup soaked peaches! It might even be the perfect dessert making an appearance for Father’s Day on Sunday. I found a way of working around the sub standard fresh cream that just flops or won’t whip up successfully. Pick up a tub of Woolies or Weleda Double Thick Cream…you cant whip it on it’s own because it is too thick but add fresh cream or Nestle dessert cream to create a decadent topping!

Peaches and Cream Cake by Yudhika Sujanani

Peaches and Cream Cake by Yudhika Sujanani

Peaches and Cream Cake

Ingredients
4 eggs
200ml sugar
5ml vanilla essence
250ml cake flour
10ml baking powder
Pinch of salt
65ml cold water
125ml sunflower oil

For the cream topping:

250ml double thick cream
150ml Nestle dessert cream
60ml icing sugar
Drop of vanilla essence

400g tinned peach slices
Fresh mint sprigs, to garnish

Here’s how:
Preheat oven to 170°C.
Grease and line 1 x 10 inch round cake tin.
Beat the eggs in an electric mixer and gradually add sugar.
Continue beating until thick and creamy – the mixture should leave a trail on the surface for 3 seconds.
Fold the flour, baking powder and salt into the egg mixture.
Add the water and oil, fold mixture again.
Pour the batter into the prepared cake tin.
Bake for 25 – 30 minutes or until a skewer comes out clean when inserted.
Turn the cake out onto a wire rack and leave to cool.

For the topping:
Place the double thick cream, dessert cream, sugar and vanilla essence into a mixing bowl.
Whip until the cream thickens.
Scoop the cream onto the top of the cake and use a spatula to make little peaks.
Drain the peaches and discard the syrup.
Chop the peach slices into little pieces and sprinkle over the cake.
Garnish with mint leaves.

Yudhika’s Tips:
Make sure the mixing bowl is oil and grease free before whisking the eggs – oil prevents the eggs from incorporating air.

Masala Chicken Casserole….

Yudhika's Masala Chicken Casserole....

Yudhika’s Masala Chicken Casserole….

Did somebody press the freeze button? I spent a few days in Cape Town and it seemed like the weather gods have been creating havoc….snow, rain and the worst part…the wind. The weather was awful but I still love Cape Town…and not even the weather could dampen my spirits. My colleague and GIBS Goldman Sachs graduate, Dudu Mofokeng and I were asked to join the UN Women and Facebook as panelists on the ‘Boost Your Business’ workshop! I was and am truly humbled to be a part of this initiative and will be posting more information about it in my next blogs.

Competition time...The AMC 30cm Skillet worth R3200

Competition time…The AMC 30cm Skillet worth R3200

There is some other news too…today we announce the winner of the fabulous AMC skillet…just another way that AMC Cookware and I share our happiness and love for food! The prize is worth R3200 and will be a beautiful addition to an existing set of pots or as the first one in your AMC collection….and the winner is…..ta daaaaa….YAAVNA MOODLEY! Congratulations, Yaavna…we will be in touch to arrange the delivery! I would like to thank all of you who entered the competition and follow the blog…stay tuned for the next competition!

With the weather being this awful, I thought I should also share a recipe that is slightly different to our usual curries….stock cubes and tinned tomatoes are not standard ingredients in the Indian pantry but have become part of my kitchen must-haves. I suggest serving this casserole with mashed potatoes and bread too. The bread is great for mopping up the spicy sauce.

Happy cooking, everyone….stay warm and hearty!

Masala Chicken Casserole

1,4kg chicken portions, thighs and drumsticks
15ml sunflower oil

30ml sunflower oil
1large onion, thinly sliced
4 green chillies, sliced
10ml cumin seeds
20ml coriander seeds
4 cardamom pods
10ml black pepper
25ml crushed ginger and garlic
20ml red chilli powder
2ml turmeric
1 x 400g tin chopped tomatoes
200ml boiled water
1 stock cube
Salt, to season
50ml full fat yoghurt, optional
Fresh coriander, to garnish

Here’s how

Heat a 28cm AMC Chef’s Pan and pour in the sunflower oil.
Seal the chicken skin side down in batches until deep golden in colour.
Remove the chicken from the pan and leave aside.

Heat the sunflower oil in a 30cm AMC Gourmet Pan.
Saute the sliced onion until pale golden in colour.
While the onion is cooking, place the cumin, coriander, cardamom and black pepper in a mortar.
Ensure the cardamom is finely pounded and leave aside.
Once the onions are golden, add the green chillies.
Stir the ginger and garlic into the onions and fry for a few seconds.
Add the red chilli powder and turmeric, mix to heat the spices for a few seconds.
Place the sealed chicken into the pan and stir to coat in the red chilli.
Add the pounded spices and stir well, taking care not to burn them.
Add the chopped tinned tomatoes and boiled water.
Crumble the stock cube into the pan and season very lightly with salt.
Simmer on a low heat until the chicken is tender.
Dilute the yoghurt in 30ml cold water and add to the chicken.
Once the sauce thickens and coats the chicken pieces, garnish with fresh coriander.

Take it easy….Greek Inspired Lamb Shanks

Yudhika's Greek Inspired Lamb Shanks....

Yudhika’s Greek Inspired Lamb Shanks….

The weekend is here again and I have a action packed one ahead of me! I will be cooking up an absolute storm at the Grand Design Live show at the Coca Cola Dome. If you are popping in, come over to the Curry Me Home stand where we will be hosting quick and easy cooking demos with AMC Cookware…the best part is the tasting! The revised and limited edition of my second recipe book, Curry Me Home, Again will be on sale!

Some people have been commenting and asking, ‘Where is Winter’? I say it is here already…most mornings I look like the Oros Man with layers of flannel and fleece not to mention those chunky socks. As the temperature takes a nose dive, my food cravings rocket and there is a whole lot of cooking going on at Holi Cow! Having my mom around means that I get home cooked goodness everyday. My kids and I are super lucky to have her around.

Every now and then we take a curry break…we love love love our Indian food but a change is as good as a holiday….and I was dreaming of a Greek holiday when I prepared this recipe. Comfort food is always popular and a slow cooked lamb shank is the perfect fit! I often read through recipes and have to remind myself that not every recipe needs a myriad of spices. Perhaps, it is preparing Asian food that uses many spice combinations…my fingers itch to reach into my spice box.

This is a simple recipe and remember to cook the shanks slowly which brings out the flavour of the meat and also improves the texture. You can toss in a few green chillies to spice it up if you like! I gave in to my spice obsession and added two tablespoons of Magic Masala to the shanks…Magic Masala is one of my special blends and the Rolls Royce spice of the Curry Me Home range. This is not a curry spice but a ‘global blend’…whether you are cooking Moroccan, Greek, Middle Eastern or Indian…a little Magic Masala goes a long way…the combination of cumin, coriander, cardamom and cinnamon make this blend hard to live without…it is best described as ‘bottled gold’.

Get the shanks on and kick back to enjoy your weekend…serve the shanks with a heap of buttery mashed potato!

Leave a comment so I know you popped past my blog!

Greek Inspired Lamb Shanks

Ingredients

4 lamb shanks, each weighing about 400g
60ml sunflower
2 bay leaves
2 cinnamon sticks
1 onion, finely chopped
1 carrot, finely chopped
2 celery sticks, chopped
6 garlic cloves, crushed
4 sprigs fresh thyme
30ml tomato paste
250ml wine, white or red
2 stock cubes
250ml water
400g tinned tomatoes, chopped
Salt, to season
Black pepper, to season
30ml Curry Me Home Magic Masala
Fresh rosemary, to garnish

Here’s how:

Heat a large AMC pot and pour in the sunflower oil.
Seal the lamb shanks in a single layer until golden brown.
Remove the shanks from the oil, then add the onion and saute until pale golden in colour.
Add the carrot, celery and saute until the vegetables soften.
Stir in the garlic and fresh thyme.
Saute until fragrant, add the tomato paste, wine, stock cubes and water.
Add the chopped tomatoes.
Simmer on a low heat for 3 – 5 minutes, then place the lamb shanks into the pan in a single layer.
Cook on a low heat until the lamb is tender – this should take about 2 hours on a low heat setting.
Add more water if necessary.
Remove the shanks from the pan and leave aside.
Pass the sauce through a strainer and use the back of a spoon to press out the liquid.
Return the shanks to the pan with the strained sauce and simmer until the sauce thickens.
Check the season and add salt only if necessary.
Season with black pepper.
Garnish with fresh rosemary.

The Great Idli Revival…

Yudhika's Durban tea party at Holi Cow...with Joanne Joseph.

Yudhika’s Durban tea party at Holi Cow…with Joanne Joseph.

There’s been a wave of enthusiasm about Idli…and some people have been asking what is this thing that makes everyone go a little dippy. A description doesn’t do them justice…they are steamed semolina cakes made with rice flour and fresh coconut. It’s a humble treat but an irresistible one!

I shared my recipe in the Post Newspaper a few weeks ago…I had been reminiscing about my childhood and the specialities that ‘oldies’ used to make….and I say ‘oldies’ fondly. I miss that feeling…eating and indulging in the food these ladies prepared could only leave you feeling loved in that very special way!

There’s been an overwhelming response to this recipe and a similar one to the snowball blog too…I was surprised that so many people shared the same sentiments about growing up in Durban and snowballs too! You can find the recipe here,

I had a group of phenomenal women around for a little Durban style tea party recently. We feasted on curry pies, samosas, idli and snowballs…what a treat to be in such great company but also to reconnect over the treasures that we relished from our childhood in Durban. Devi Sankaree, Joanne Joseph, Aasra Bramdeo, Krivani Pillay and Uveka Rangappa…thanks so much for a delightful afternoon at Holi Cow with loads of giggles!

Phenomenal women...Krivani Pillay SAFM, Devi Sankaree Govender - Carte Blanche, and Koo Govender - Phakama Women's Academy  enjoying the treats at Holi Cow!

Phenomenal women…Krivani Pillay SAFM, Devi Sankaree Govender – Carte Blanche, and Koo Govender – Phakama Women’s Academy…enjoying the treats at Holi Cow!

I have been making idli flat out since and there seems to be a bit of a revival…some people have rocked up at Holi Cow desperately seeking one, and others brought their kids over to give it a try…some have sent their kids to urgently collect! It gladdens my heart to know that there is so much love that can be shared through food.

I used fresh yeast for this recipe…you can use half the quantity of dried yeast if you prefer. I prefer the fresh yeast though….might be my imagination but I think there is a difference. I have to say that I can be quite superstitious and old fashioned with baking. There’s also been quite a few queries about where to get fresh yeast…it used to be available and kept in the refrigerated dairy section in supermarkets. With so few people baking, fresh yeast isn’t always available.

You can pop through to your local supermarket and get some from the bakery section. It is inexpensive and good supermarkets are happy to share…I normally get my yeast over the counter at the Broadacres Superspar or Hobart Superspar…I don’t think you would have much luck at Woolies or Checkers but the Spars are individually owned and there is a good chance they would help you out…you could also try your local bakery…it sounds like a schlep but it is worth the effort!

Steaming the idli in an AMC pan using the egg poacher

Steaming the idli in an AMC pan using the egg poacher

Now, you don’t have to run out and get an idli pot…I have one that I bought from India and it is nothing to hoo haa about. The pot is quite thin and rattles around on the hob….also the stacked idli stand leaves some of the dumplings squashed. I use an AMC egg poacher for this and it works perfectly. You do not need a fancy pot just for steaming them. It’s also better to steam them in one layer as they cook evenly and in the same time. If you are looking to start your AMC collection or adding to the existing one, click here for the latest AMC competition, https://yudhikayumyum.com/2015/05/04/cookware-for-queens-and-a-few-kings-too-the-amc-cookware-competition/

Take a browse through the blog….I love hearing from you and your comments point me in the right direction…so feel free to drop me a line or two!

Sweet Idli by Yudhika Sujanani

Sweet Idli by Yudhika Sujanani

Sweet Idli

Makes 18 – 24

Ingredients

10ml sugar
20g fresh yeast
500ml tepid water

250ml self raising flour
125ml rice flour
125ml semolina
250ml maize meal
2,5ml salt

225ml sugar
185ml desiccated coconut
125g melted butter

Here’s how

Place the sugar in a jug, add the fresh yeast and the water.
Stir well to dissolve and leave in a warm place.
Bubbles should appear on the surface – if not it means that the yeast is inactive.
Place the self raising flour in a mixing bowl.
Add the rice flour, semolina, maize meal and salt.
Make a well in the centre and pour in the yeast mixture.
Stir well to combine and ensure the mixture is smooth.
Cover the bowl with plastic wrap and leave in a warm place for 3 – 4 hours or until the mixture has doubled in volume.
The batter should have large bubbles on the surface.
Stir the sugar, desiccated coconut and melted butter into the batter
Bring 500ml water to boil in a 24cm AMC pot.
Place an insert ring with a 6 egg poacher on the pot.
Grease the poaching cups with non stick spray.
Spoon the batter into the cups – it should be about 3/4 full.
Cover with a tight fitting lid and steam for 12 – 15 minutes or until a skewer comes out clean with the idli is tested.
Serve hot with butter and syrup.

Busting my chops…

Chop Chutney by Yudhika Sujanani

Chop Chutney by Yudhika Sujanani

Success is not a destination…it is a journey. And I can truthfully say, that the road is not paved with success. There are gravel roads, highways and cobbled paths but there are more failures and disappointments than victories. I have never opted for the easier routes. It doesn’t sit comfortably but there are times that the road was clearly the wrong one. If we made all the right choices, we would definitely not work as hard. The lessons we learn often come from failure. There is so much we learn about our ‘inner circle’ only when we experience dismal failure…suddenly our good friends disappear and some of them stay close, encouraging and guiding us through the darkness. I am thankful for all the lessons…good, bad and ugly.

Looking back over the past decade, I have been busting my chops…learning lessons on my journey and persevering through. I started out in the food world when I was 14 years old…buttering bread and rolling cutlery in paper serviettes. I started out by just lending a hand in the kitchen…running errands and always assisting the weakest link in the food chain. But as I climbed the ladder, every rung came with it’s own lessons and a better view too. I eventually opened a restaurant and that also came with it’s lessons. I loved food but hated the restaurant admin that kept me out of the kitchen. I paid my school fees and learnt very quickly that if I wanted to serve delicious food, I would have to work on the admin in the day and chef during the dinner service. Welcome to the life of a restaurateur…seven years of double shifts and three kids I wasn’t putting to bed later, I sold Salaam Bombay to concentrate on the career I have now.

I started doing live cooking demos and became the brand ambassador to a large food corporate…I was still working double shifts but from home. I made samosas, thousands of them, for the Broadacres Superspar to fill up the financial gaps in my bank balance. The financial shortfalls was what led me to launch a range of spices called Curry Me Home at the same Spar. My first recipe book followed a few months later. Through this time, there was rejection, a few bad surprises and the road had been bumpy at the best of times.

I have busted my chops since I was 14, and there are people out there that assume that a strategic marriage is behind my success. Frankly, my marriages have been the failure that has fueled much of my drive to succeed. I have experienced my fair share of divorce ugliness but will not be a casualty of the process or ugliness that comes with it. Marriage to a wealthy man can provide financial stability but it will not provide you with knowledge and wisdom to succeed as an independent woman. The men that claim that their wives had married for money lack good common sense. Imagine the foolishness of a man who does this, raising questions about his wisdom and intelligence. There have been a few murmurs going around and either way, whatever people believe, I am going to take it a a compliment…because I am that resilient, smart and business savvy to succeed. And if I ever decide to become that gold digger, I am sure that I will be successful at that too.

As adults, we often speak of our sacrifices…quite recently and increasingly often, I watch my kids and think of how much they have sacrificed by not having me around as much as they would have liked. They complain sometimes but most often understand, accept and tolerate the workload that comes with the lifestyle we enjoy. But the lifestyle doesn’t come from what Indians refer to as ‘being a sponge’ or gold digger. If I opted in as a ‘sponge’, my kids would have had more time with me and definitely little respect!

I have worked double triple time and still do, never turning down work and being an entrepreneur 24/7. I am a cook, teacher, author, TV presenter, PR lady and manufacturer! I have always known that no matter how hard you work, there are always ‘those people’ who just love busting your chops! The petty, mindless comments and stupidity of the gossip, leaves me asking questions about the lack of education and imbecility! When the fits of giggles subside, I recognize that lives can be that empty!

All of this and I throw my hands in the air and declare, ‘To each chop, his own!’, I suppose! Which brings me back to the chops….here is my recipe for a golden oldie from Durban….Chop Chutney! This is a Sunday favourite but also a great way to recycle lamb chops after a weekend braai.

Chops Chutney

Serves 4

Ingredients

1,4kg lamb chops
250ml water
15ml crushed ginger and garlic
1 cinnamon stick
1 bay leaf
Salt to season

50ml sunflower oil
1 onion, finely chopped
5ml salt
1 sprig curry leaves
3 – 4 green chillies
10ml crushed ginger and garlic
5ml – 10ml red chilli powder
1 x 400g tin chopped tomatoes
2,5ml ground cumin
2,5ml ground coriander
2,5ml garam masala
1ml turmeric
Pinch of sugar
Fresh coriander, to garnish

Pour the water into a 30cm AMC gourmet roaster, then add the ginger and garlic.
Arrange the lamb chops in a single layer.
Add a cinnamon stick and bay leaf.
Simmer the chops until the water has evaporated and the meat is tender.
The fat from the chops should be left in the pan.
Fry the chops until golden brown and season with salt.
Pour off the excess oil.

Heat the sunflower oil in a 24cm AMC pot and fry the onions with salt until light golden brown.
Add the curry leaves and chillies, saute for a few seconds.
Stir the ginger and garlic into the pot and then add the red chilli powder.
Add the tomatoes, then the remaining spices.
Simmer until the sauce thickens and the tomatoes soften.
Sprinkle in the sugar and pour the cooked tomatoes into the pot with the lamb chops.
Toss the lamb chops in the tomato chutney to coat.
Garnish with fresh coriander and serve.

Burfee Bliss…an eggless cupcake!

Yudhika's Eggless Burfee Cupcakes...

Yudhika’s Eggless Burfee Cupcakes…

No matter how much time you spend in a kitchen, there are always some things that are not your forte. For me eggless baking has never come easy…perhaps my attempts are sabotaged by some of my first attempts which were always disastrous. From cakes that looked like rubber to cupcakes that felt like tennis balls…my earlier attempts made me cringe with embarrassment. Thankfully, much to the encouragement and constant requests from my readers and Facebook family, I come up with a cracker every now and then…don’t get me wrong, there are more disasters than victories.

When it comes to eggless cakes and bakes, I often find beautifully decorated cakes that can set you up for disappointment. One bite and the cake is either too dry, heavy and the bicarby bitterness overwhelming. I have been playing with a recipe for an eggless cupcake for a while and why not make a celebration cupcake? Last week, I did a feature in the Post Newspaper and featured my Eggless Burfee Cupcake creation. The recipe has been tested for a while and each time I made a batch, I thought of ways to improve the texture and flavour. Taking inspiration from an Indian speciality fudge, I added Klim and dessert cream to the recipe…it was one of those recipes that go something like this….a few tablespoons of that, let’s add a little cream, stir and check consistency, then a few pinches of cardamom….lick the spoon and, ‘Aha, it needs more sugar!’ For a quick and easy flop proof burfee recipe, click here, https://yudhikayumyum.com/2013/10/31/idiot-proof-burfee/ and check out my latest competition to win a 30cm skillet valued at R3200 from AMC Cookware here, https://yudhikayumyum.com/2015/05/04/cookware-for-queens-and-a-few-kings-too-the-amc-cookware-competition/

The baked burfee cupcakes...a little scone like on the surface!

The baked burfee cupcakes…a little scone like on the surface!

I develop recipes over the weekend and get my kids to take notes on my ramblings and document the recipe changes. I took a peek at these cupcakes while they were in the oven. They looked like scones and my heart sank momentarily. It’s a case of not judging a book by it’s cover…the scone like appearance masked the deliciously light, moist cakes. I topped them with a generous slathering of cream cheese frosting but you could use butter cream or whipped cream if you prefer.

Eggless Burfee Cupcakes....deliciously light and moreish!

Eggless Burfee Cupcakes….deliciously light and moreish!

Eggless Burfee Cupcakes

Makes 18

125g soft butter

125g sugar

100g Klim milk powder

100ml dessert cream

200ml full cream milk

5ml vanilla essence

210g cake flour

7,5ml baking powder

5ml bicarbonate of soda

Pinch of salt

2,5ml ground cardamom

Here’s how:

Pre-heat the oven to 160°C.

In a free standing mixer or with a hand held beater, ream the butter until light in colour.

Add the sugar gradually and continue creaming until fluffly.

Stir the mix powder into the mixture and continue creaming

Gradually add the dessert cream.

Combine the full cream milk and vanilla essence.

Sift the dry ingredients.

Add half the sifted flour to the mixing bowl and beat until smooth.

Add half the milk and mix well, followed by the remaining flour.

Pour the remaining milk and beat until smooth.

Divide the mixture into a cupcake pan, lined with paper cases.

Bake for 22 – 25 minutes or until a skewer comes out clean when the cakes are tested.

Remove the cakes from the tin immediately and leave to cool on a wire rack.

Cream cheese frosting


120g soft butter


375ml icing sugar


230g plain cream cheese 


5ml Vanilla paste or extract

Tinted almonds, to decorate

For the frosting:

Cream butter and gradually add the icing sugar until light in colour.
Add the cream cheese and continue beating.
Add vanilla essence.
Continue beating until smooth – do not over-beat as the frosting can split.

Once the cupcakes have cooled, frost them using a spatula and decorate with tinted almonds.

The Crumpet Controversy…

The Crumpet Controversy by Yudhika Sujanani

The Crumpet Controversy by Yudhika Sujanani

With Mother’s Day just a few days away, it got me thinking about delicious recipes that my mom and gran would prepare! My gran always made fabulous crumpets and they are so good that she has to make them everyday when she comes to visit. I did watch her a few times and with most experienced Indian ladies, they cook and bake without measurements and my Nan is no different. They make everything look so easy and effortless. And it’s because they make it look so easy, that I did try to whip up a batch as an after school treat. Most of them were welded to the pan and scraping them off just led to lots of burning and trauma! The ones that did make it were hard and rubbery! I just had to pay more attention to Nan to get these right!

I use an AMC Chef’s Pan to cook these and grease it lightly with a mist of non-stick spray. Once the batter is in you could add a little melted butter to the pan but the spray on its own worked well enough. You can also use a AMC Cookware Skillet for this…and luckily enough, it’s the prize AMC are giving away…click here for more details on how to enter, https://yudhikayumyum.com/2015/05/04/cookware-for-queens-and-a-few-kings-too-the-amc-cookware-competition/

I posted a pic of the crumpets on Facebook. My English Champagne drinking friend, Carole Tate, declared that it wasn’t a crumpet after all! I was completely confused and decided to do a little investigating. English crumpets are different to Scottish ones, and there is much confusion over flapjacks, English muffins and Crumpets.

So let’s settle on calling these South African Crumpets which, by the way, are much like American flapjacks. They can be served dusted with cinnamon sugar, drizzled with syrup, and served in a stack topped with crispy bacon. Crumpets can also be served plain and smeared with a heavy dose of butter! It’s all good…it’s all delicious! These are easy enough for kids to make on Mother’s Day and here are a few other recipe ideas from my previous blog posts…For a meringue frosted cake and delicious scones click here – https://yudhikayumyum.com/2012/05/09/mothers-day-blues/

For those of you who are die hard English crumpet fans, apologies for calling this a crumpet. It’s what I have know it as my entire life. Let’s put the controversy aside, and bang out a batch…they are delicious by any name!

Since blogging is still ‘quite new’, I would love to hear from you so leave a message in the comments section when you drop by! And if you love the recipe, feel free to share it!

The crumpet stack - perfect for Mother's Day

The crumpet stack – perfect for Mother’s Day

Crumpets

Makes 24

Ingredients

500ml self raising flour
10ml baking powder
Pinch of salt
75ml sugar
250ml milk
250ml cold water
2 eggs
60ml melted butter

Cinnamon sugar, to dust
Butter and golden syrup, to serve

Here’s how:

Sift the flour, baking powder and salt into a mixing bowl.
Add the sugar.
Lightly whisk the milk, water and eggs to combine.
Make a well in the centre of the dry ingredients.
Whisk the mixture until smooth, then pour in the butter.
Whisk once again to incorporate.
Cover the mixing bowl with plastic wrap and leave the batter to rest for an hour.
Heat an AMC 28cm Chef’s Pan and grease with non stick spray.
Cook spoonfuls of the batter in the pan – I use an egg ring to keep them even in size.
When the crumpets bubble on the surface and are golden brown, turn then over and cook on the opposite side.
Grease the pan again with non-stick spray and repeat.
Sprinkle with cinnamon sugar.
Serve with butter and golden syrup.

Another Meat Free Monday! Creamy Cauliflower

Yudhika Sujanani - Quick and Easy Creamy Cauliflower Curry!

Yudhika Sujanani – Quick and Easy Creamy Cauliflower Curry!

Here is a quick and easy recipe for a Meat Free Monday!

Creamy Cauliflower

Ingredients

800g cauliflower florets
60ml sunflower oil
5ml cumin seeds
1 onion, finely chopped
5ml coarse salt
10ml crushed ginger and garlic
10ml red chilli powder
5ml ground cumin
5ml ground coriander
2ml turmeric
125ml fresh cream
250ml frozen peas
Fresh curry leaves or coriander, to garnish

Here’s how

Blanch the cauliflower in boiling water for 2 minutes and then drain.
Rinse the florets in cold water and leave to drain.
Heat the oil in a 24cm AMC pot.
Add the cumin seeds and when they splutter, add the onion and salt.
Saute until the onion turns light golden brown.
Add crushed ginger and garlic – cook until the moisture evaporates.
Stir the cauliflower florets into the onion.
Saute for a minute then add the powdered spices.
Simmer for 3 – 4 minutes, pour in the cream.
Add the frozen peas and simmer on a low heat until cooked through.
Once the sauce thickens slightly, remove from the heat and garnish with curry leaves or fresh coriander.

Meat Free Monday’s Mushroom Macaroni

Yudhika's Meat Free Monday Mushroom Macaroni

Yudhika’s Meat Free Monday Mushroom Macaroni

I am a carnivore!  I love all things good and meaty.  With food inserts being filmed and the Post recipe page, I have to put my food wishes aside and put together a balanced recipe offering.

 

My daughter, Hetal almost 15 now…and going on 55 surprises me Sometimes they are pleasant, sometimes they are shocking!  But she has suddenly developed a love for vegetarian food.  How did she get through 14 years without me knowing that she loves paneer?

 

Sundays are busy days with the Mela food insert – you can find recipes after the show on the Mela Facebook page or get onto their twitter page too. I got into the kitchen quite early so I could clear my arvie for the Sunday dose of the show!  If you missed the food mela, click here, https://www.youtube.com/watch?v=s7d-b10Pu_s

 

I took a time capsule back to Std 6 Home Economics and decided to re-create the old Macaroni and Cheese by turning it into a gratin for Hetal yesterday.  Do you remember Home Economics from the good old days?  I almost expected her to say that she would prefer chicken…another surprise…she polished off the macaroni and went back for seconds.

 

I tasted some and although I am not a huge fan of vegetarian food, it was delicious…slightly creamy with fresh thyme to delicately flavour the sauce….then topped with a layer of golden melted cheese!  Just a word on the sauce, I added egg yolks to the sauce to add a little richness.  If you are strictly vegetarian, omit the eggs from the recipe.

Mushrooms in the AMC 28cm Chef's Pan

Mushrooms in the AMC 28cm Chef’s Pan

There are four easy steps to making up this dish, first the pasta and while that is on, I get going with the basic sauce and while that is cooling slightly, I saute the mushrooms.  Assemble and bake!  The ‘Big Mac’ just got a makeover!

 

For more pasta recipes, don’t forget to check out the Post Newspaper this week and you can also enter the AMC cookware competition!

 

All baked and ready for lunch...

All baked and ready for lunch…

Mushroom Macaroni Gratin

Serves 4

 

Ingredients

350g macaroni

Butter, to grease baking dish

45ml sunflower oil

400g button mushrooms, sliced

4 sprigs fresh thyme

5ml crushed garlic

Salt, to season

10ml Curry me Home Magic Masala or crushed chilli flakes

Black pepper, to season

100g cheddar, grated

 

 

For the sauce:

 

75g butter

50g cake flour

750ml full cream milk

1 bay leaf

100ml fresh cream

2 egg yolks, optional

50g cheddar, grated

Salt to season

 

Here’s how:

Cook the macaroni with salt and a little oil in a large AMC pot with boiling water. Check the packaging for the cooking time.

Grease the baking dish with butter.

Heat the sunflower oil in a 28cm AMC chef’s pan and add the mushrooms. Sauté the mushrooms on high and add the fresh thyme.

Once the mushrooms are golden brown, add the crushed garlic and chilli flakes or Magic Masala.

Toss the mushrooms and season with salt – leave aside.

 

Heat the butter in an AMC saucepan on medium. Once the butter melts, stir in the cake flour and use a wooden spoon to mix until smooth.

Add the milk gradually and whisk well between each addition, making sure the sauce is smooth. Add the bay leaf and simmer until the sauce coats the back of a spoon. Stir the cheese into the sauce and whisk until smooth. Add the fresh cream and leave the sauce to cool slightly.

Beat the egg yolks in a mixing bowl. Pour the sauce into the beaten eggs and whisk until combined.

Stir the cooked mushrooms into the macaroni, add half the sauce and mix gently to combine. Check the seasoning and add more salt if necessary.

Scoop the mixture into the prepared oven dish and pour the remaining sauce over the macaroni. Sprinkle with grated cheese.

Bake in a pre-heated oven at 220°C for 25 minutes or until the cheese is golden brown.