Banana Puri With A Twist...

Banana Puri... Have you ever wondered how that name came about? I mean, considering that they have no bananas in them, nor do they even faintly resemble a banana!

These fragile  fried beauties are made of hundreds of layers of light as air pastry. Made, by layering thinly rolled out dough with ghee in between. After frying, they are left on a thick wad of paper for a day or two, until every last drop of oil has drained out. Once drained, they become beautifully crisp and feather light. They are then drizzled with some sugar syrup and decorated with pistachios or almond slivers.

When I made these last week, I knew that I that I wanted to do something a little bit different with them. Going through my note book, I came across an old Indian chaat recipe of my Mom's, that I hadn't made in a while, and I thought, why not? Since this chaat is usually served with some crisp puris anyway, I decided to experiment...Aaaaand I loved it!

For the pastry, you will need:

2 cups cake flour
2 tablespoons cornflour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon solid ghee
1/2 cup cold milk
1/2 cup cold water


For layering, you will need:
1/2 - 3/4 cup melted ghee
1/2 cup cornflour


You will also need:
Flavorless vegetable oils for deep frying


Sift all the dry ingredients together. Rub in the ghee until the mixture resembles breadcrumbs.combine the milk and water in a jug. Gradually add the milk/water until a stiff dough is formed. Knead lightly until the dough is smooth.  Cover with some plastic wrap and set aside for half an hour. Unwrap the dough and knead again. Divide into 6 equal sized pieces. Roll each piece on a lightly floured surface, until it is really thin. (about 1mm)  Generously brush 1 round with some ghee, ensuring that no part of the dough has not been covered with the ghee. Sprinkle with some cornflour, and place another round of dough on top. Brush this layer with ghee, dust with cornflour, and continue to layer until all 6 layers are piled up. Do not brush any ghee on this layer. Roll out the layered dough into a large, thin rectangle. Ensure that the bottom of the dough is well floured, to prevent sticking. Now spread the top with some ghee, again be generous and ensure that the entire surface is covered. Sprinkle with some cornflour, and starting at the bottom short end, roll up into a
swissroll. Do not roll too tightly, as the layers will not puff up. Wrap the entire roll in plastic wrap and place in the fridge for an hour.

Place a thick layer of newspaper on a large baking sheet. Cover with several sheets of paper towel.

Heat the oil in a deep pot. I don't use a very large pot, since I prefer to fry the puris one at a time, but ensure  that your pot is large enough to allow the pastry to puff up.

Slice the swissroll into 2cm thick slices. Press down gently on each slice. The layers should be visible on the sides. Then, using a rolling pin,lightly roll out into long fingers. (To about 3mm thick). Heat the oil over a medium heat. Place the banana puri in the oil, and using a fork, gently prise the layers open. Fry until it is a very pale gold on one side, then carefully flip over and fry the other side.Drain in a colander for a few minutes, before transferring to the paper towel lined tray. Continue until all the pastries have been fried. Cover the banana puris with a few sheets of paper towel, and leave to drain for a few days. I leave mine for two days. You may need to replace the oil soaked paper with some fresh paper after a day.

SWEET VERSION:

For the Syrup, you will need:
1 1/2 cups sugar
1 cup water
1 tablespoon lemon juice

Place all the ingredients into a saucepan, and bring to a boil over low heat. Do not stir! Simmer for about 15 -20 minutes, until the syrup has thickened slightly. set aside to cool.

Place the pastries on a serving plate, and drizzle each one with a tablespoon or two of syrup. Sprinkle with pistachios, or almonds. Serve...

SAVOURY VERSION:

3 medium potatoes
1/2 cup frozen corn
salt to taste
2 tablespoons oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
2 green chillies, thinly sliced
6-8 curry leaves
1 clove garlic, thinly sliced

Boil the potatoes in their jackets,until tender. Steam the corn. When potatoes are done, remove the skins and cut up into 1cm cubes. Place in a large bowl. add the steamed corn. Season with salt. Heat the oil in a frying pan and add the remaining ingredients. Fry until the mustard seed stop spluttering. Pour over the potato and corn mixture. Stir gently to coat. Set aside.

You will also need:
A handful of baby tomatoes, halved
A handful of chopped coriander leaves
A handful mint leaves
2 tablespoons pomegranate seeds
4 tablespoons thick Greek yoghurt
1/2 cup sev
1 tablespoon chaat masala (I used the Shan brand)
Tamarind sauce (see below)
Green chutney


For the Tamarind sauce, you will need:
1/2 cup store bought tamarind paste
2 teaspoons sugar
A pinch of salt
A squeeze of lemon juice

Stir everything together.

For the coriander chutney, you will need:
1 cup coriander leaves
1/2 cup mint leaves
1/2 cup white vinegar
5 green chillies
1 tablespoon dessicated coconut
salt to taste

In a blender, liquidise everything together.

To Assemble:

Place the Banana puri on a plate. (You will need 1 per person) Top with the potato mixture. Layer with the tomatoes, coriander, mint leaves and pomegranate seeds. Place a dollop of yoghurt over each puri. Sprinkle with the sev and the chaat masala. Serve with the tamarind sauce and the coriander chutney. Serve at once.

NOTE: Sev is a vermicelli-like crisp fried chickpea flour (gram flour) snack.  You can buy this at specialist Indian grocers or sweet shops.

A Bunny Chow To Remember...

A classic South African fast food dish, said to be created in the 1940's, Bunny chow originated in the Port city on Durban. Created by Indians during the apartheid regime, bunny chow was served to Zulu workers who were not allowed into Indian restaurants, due to racist legislation. They were served a takeaway curry inside a hollowed out  loaf of bread. Although the original curry was vegetable, 'bunnies' are now made with mutton, chicken, vegetable or beans. 

I know that this may be unusual for a South African, but I have never eaten a bunny chow before. Somehow the idea of a curry stuffed into a stodgy loaf of bread has never held any appeal for me. Whilst I enjoy a good curry once in a while, I could not see myself eating it out of a loaf of bread! 

that is until last week, when I decided to make these mini bunnies... My version uses home made buns, filled with a creamy chicken and potato curry, and topped of with a sweet and tangy salad and some minty yogurt.

The inspiration for this recipe comes from a book called To the Banqueting House by Anna Trapido and Fathi Reinarhz

Batter Buns:
500 grams flour
2 teaspoons salt
1/4 cup  sugar
1 sachet (10 grams) instant yeast
2 tablespoons olive oil
1 egg
1/2 cup warm milk
1/2 cup warm water
Combine flour, salt, sugar and yeast, in a large bowl.  Whisk the olive oil, egg, milk and water together in a measuring jug. Add this to the flour mixture, whisking until a smooth batter is formed. I use a stand mixer for this job. You may need to add a little more water if necessary. Cover the bowl with plastic wrap and leave in a warm place for half an hour.
Meanwhile, grease ten pastry moulds (7cm in diameter, and about 6-7cm tall) with some oil. Line a baking sheet with some foil, and grease the foil. The pastry rings give a nice toadstool shape to the breads, but you could use some muffin tins if desired. Empty food cans would also work... Place the
rings on the greased foil. If you are using a muffin tin, or any tin with a base, you do not need to grease the foil. Just be sure to grease the tin very well.
Preheat the oven to 180°C. Ladle the batter into the moulds, about 2/3 ful. Set aside, uncovered, for about half an hour or until they are puffy and almost reaching the top of the tins. Place the buns in the oven, and bake for about 20- 25 minutes, or until done.
Remove the now golden buns from the oven, and place them, still in their moulds, on a wire rack to cool. Remove from moulds once they are cool.

Creamy Chicken and Potato Curry:
3 tablespoons oil
1/2 cup crisp fried onions, crushed
1 kg skinless and boneless chicken breast pieces, cut into 1cm cubes
Juice of 1 lemon
2 teaspoons garam masala
1 tablespoon garlic paste
1 teaspoon ginger paste
1 teaspoon red chilli paste
Salt to taste
1 teaspoon cumin seeds
A generous pinch of saffron, optional
250 ml  pouring cream
3 medium potatoes, cut into 1cm cubes, and fried until cooked through and golden.

Combine the onions, chicken, lemon juice, garam masala,
Garlic, ginger, chilli,  salt, cumin and saffron, if using, in a large bowl. Refrigerate, and allow to
marinate for a few hours. Heat the oil in a pan. Add the chicken, and allow to simmer over low heat,  for about 45 minutes, or until cooked through. Stir in the cream and potatoes. Simmer for a further 10 minutes.

Salad:
A handful of baby tomatoes
1 small red onion, sliced into half moons
A handful each of coriander and mint, finely chopped
1 red chilli, sliced at an angle into rings
2 teaspoons caster sugar
Salt to taste
Juice of 1 lime

Combine all the ingredients together. Place in a bowl. Chill until ready to serve.

Yoghurt Sauce:
250 ml low fat yogurt
A small handful mint leaves
Salt to taste
1 green chilli, optional

Purée all the above together. Chill until needed.

To Serve:
Slice the cooled buns across the top. Scoop out the insides. Fill with the chicken and potato curry. Top with the salad. Serve with the yogurt on the side.

Mielie Bread...

Made some Mielie (corn) bread today. Back in January, when  I posted a pic of this on Instagram, I received so many messages and emails requesting the recipe! Hope you enjoy...

Ingredients:
4 mielies (corn on the cob)
1 1/2 cups flour
2 eggs
80 grams butter
1/2 cup sugar
1 cup milk
4-6 green chillies
2 teaspoons baking powder
Salt to taste
1 x 415 gram tin cream style corn (creamed corn)
50 grams butter, extra

Preheat oven to 180°C. Besides the cream style corn and extra butter, combine all of the above ingredients together. Liquidise in a blender until fairly smooth. I use an immersion blender. Stir in the tin of cream style corn. Pour into a well greased casserole. Dot with little knobs of the extra butter. Bake for about 35-40 minutes.
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NOTE:
*This recipe makes a very soft Mielie bread, with an almost pudding-like texture. This is how my Family likes it. If you want a firmer bread, add about 1/2 cup extra flour.
*Whilst this recipe turns out best with white corn , you can also substitute yellow sweet corn if desired. I have had satisfactory results using frozen corn as well. You will need about 5 cups.
*This recipe freezes well. You can either freeze the baked bread, or freeze the batter without adding the baking powder and extra butter. Thaw, add the baking powder, dot with the butter, and bake. This is my preferred method.
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If You Make One Thing This Week...Mughlai White Chicken Korma

During the Mughal era, the Emperors, known for their opulent and sybaritic ways, would throw grand all white banquets on full moon nights. The terraces of the Agra Fort were bedecked with white carpets, cushions and flowers. All the guests would be dressed in white and the food served was also all white in colour! Imagine the Nawaabs, Maharajahs, and their entourages, all dressed in white and dripping in jewels, arriving from far and wide, bearing lavish gifts for the Emperor! They would recline on divans bedecked with silk carpets and brocade cushions, whilst turbaned servants served course after course of exquisitely spiced saffron lamb,smothered in a rich buffalo milk yoghurt, rich, nut studded  kormas,  a variety of birds, turnips, giant bunches of white grapes,sweet melons, sweetmeats and fried pastries, dripping with honey and clotted cream, sweet sherbets, perfumed with attar of rose or jasmine.. Each dish would be  lavishly garnished with gold or silver leaf.  What a sumptuous sight it must have been! Oh, I am certain that a heavily adorned elephant or two made an appearance as well!

Ever since I cooked this korma for the first time,way back in the 1990's, I have been intrigued with the idea of an all white party, so, when my Daughter got engaged almost five years ago, my younger Daughter and I decided to do just that! We chose white flowers and decor items, all serve ware was white and the food was all in varying shades of white... Whilst it was not a full on dinner party, more of a finger food and canapés kind of evening, we served white pastries, white sweets, white desserts, white savouries, and even white juices and mocktails! However, we did not demand that the guests all wear white clothing!

Anyway, looking at her engagement pictures a few weeks ago made me want to recreate an all white meal again. This time it was lunch on a rather gloomy Friday afternoon.....the table was decked out in white and gold, and I served a starter sweet dish called Sojee, which is made with semolina. I added an Indian fudge like sweetmeat called Barfee to it to make it even more decadent! The main course was this sumptuous white chicken Korma that I served with plain boiled Basmati rice to mop up that deliciously creamy sauce. For dessert I served milky balls of  Rasgullahs in Ras Malai. Instead of a salad with greens, I chose to serve some rose scented pickled white radish and onion slices. The acidity of the pickle worked really well with the richness of the korma. Even though there were no silken carpets, or jewels in sight, this meal made us feel like royalty!

The Korma recipe has been adapted from a classic book by Camellia Panjabi.

For the Sojee you will need:

1/3 cup ghee
1 cup semolina
1/2 teaspoon ground cardamom
2 cups full fat milk
1/2 cup powdered milk (klim)
1 egg
1 teaspoon rose water
150 grams barfee, crumbled  *optional
1 cup sugar
1/4 cup ground almonds
flaked almonds to garnish

Edible gold leaf, optional

In a heavy based pan, place the ghee over a low heat. Add the semolina and cook, whilst stirring, until a very pale gold in colour. Whisk the cardamom, milk, powdered milk, egg, rose water and barfee together. I place the ingredients in a measuring jug and use a stick blender (immersion blender) for this. Add this mixture to the semolina, stir well, then cover and steam over low heat until most of the moisture has been absorbed. Add the sugar and steam for a further 10 minutes or until the sugar has dissolved. Stir in the ground almonds. Grease a large mould (or some individual ones) with cooking spray. Fill with the sojee, making sure that it is well compacted, and set aside for 5 minutes. Unmould and garnish with flaked almonds and some gold leaf if desired.A silicone mould works best for this. Alternatively, you could simply pile the sojee onto a platter and serve.


* Barfee is available at Indian sweet shops or some restaurants.

For The Chicken Korma You Will Need:

3 teaspoon white poppy seeds*
1/4 cup + 1 tablespoon of ghee
1 large onion, finely chopped
120 grams raw cashew nut
2 tablespoons char magaz seeds, optional*
3 bay leaves
3 cardamom pods
5 whole green chillies
1 cup thick Greek yoghurt
3 teaspoons minced ginger
3 teaspoons minced garlic
2 cloves
1 kg boneless chicken breasts
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon white pepper
1/2 teaspoon ground mace
1/4 teaspoon garam masala powder
salt to taste
125 ml whipping cream
Edible gold leaf to garnish, optional

Soak the poppy seeds in 1/2 cup of water for about 1/2 an hour. Drain off the water and using a pestle and mortar, grind the poppy seeds to a fine paste.

In a large heavy based pan, over low heat, melt the 1/4 cup of ghee. Add the onions, cashews, char magaz, if using, and the bay leaves. Cook until onions are softened, and cashews are very lightly coloured. Add the cardamom pods, three of the chillies,and the poppy seed paste. Cook for a minute or two, stirring constantly. Add a cup of water, and cook for about ten minutes. Remove from heat and cool slightly. Discard the bay leaves. Place in a blender,together with the yoghurt and 1/2 cup of water, and whizz to a smooth paste.

Place the remaining tablespoon of ghee into the pan, add the ginger,garlic, whole chillies, and the cloves. stir fry for a few seconds, Then add the chicken breast pieces. Cook over low heat until the chicken is almost cooked through. Add the yoghurt mixture and stir constantly, until mixture come to a boil. To avoid curdling, it is very important to stir continuously.

Add the remaining spices, and salt to taste. add 1 cup of boiling water. Cook, over low heat, until the chicken pieces are tender. Just before serving, add the cream, and heat through. Plate up, garnish with gold leaf, and present to you guests!

NOTE: Known as khus-khus, white poppy seeds are available at  Indian grocery stores. Char magaz seeds are the seeds of (four) different types of melon and squash.(literally translated, char magaz means four seeds) Available at specialist Indian grocers,they are worth seeking out for this recipe.

Serve with some plain boiled Basmati rice, that is garnished with a few fried cashew pieces and some fried poppadoms.


Pickled Onion And Radish:

1 large onion, thinly sliced into rings
4-5 small white radishes, thinly sliced
1 teaspoon caster sugar
1/2 teaspoon salt
1/4 cup rice vinegar
1/4 teaspoon rose water

Place onion rings in a sieve. add a teaspoon of salt and set aside for 10 minutes. Rinse and drain the onions and place in a bowl. Add the remaining ingredients. Chill until ready to serve.

Creamy Sweet Potato, Cashew and Coconut Soup...

The overcast, rainy weather hasn't ceased, and I am thrilled! I love days like this...dark and gloomy, the perfect weather to stay home and read, and that is exactly what I have done since yesterday. And of course we need the rain since we have had a particularly dry spell for the past two summers.

I was inspired by a recipe that I came across in the Jamie Oliver magazine late last year, but since it was summer and pretty hot in my part of the world, I didn't have the opportunity to make it. Today was the perfect day!
Hope you enjoy.

This recipe serves four.

Ingredients:
2 tablespoons olive oil
1 large onion, peeled and chopped
2 cloves garlic, crushed
2 red chillies, finely chopped
A  2 cm piece of ginger, finely minced
1 teaspoon ground coriander
A small bunch of coriander, leaves picked and stalks chopped
Salt to taste
650 grams orange sweet potato, peeled and chopped
100 grams cashew nuts
1 litre vegetable or chicken stock
250 ml coconut milk

Heat the oil in a deep saucepan, and add the onion. Sauté until softened and starting to colour. Add the garlic, chillies, ginger, coriander powder, and the coriander stalks. Season with the salt, and cook for 2-3 minutes. Add the sweet potato and 50 grams of the cashews. Cook, stirring, for a few minutes. Add the vegetable stock, and bring to a boil. Reduce heat to a simmer and cook for about 30 minutes,
until potatoes are tender. Leave to cool for a bit, then blitz with a stick blender until creamy. Add the coconut milk. Toast the remaining cashew in a dry pan until golden. Reheat the soup and serve in deep bowls, topped with the coriander leaves and cashews. Serve with lime wedges on the side.

Sesame-Honey Prawns...

I know that this recipe has been long overdue. My apologies! But I am confident that once you make these prawns and taste them , all will be forgiven! Although I have given quantities to serve these as an entrée, they can easily be adapted to a main course. Simply increase the quantity of the ingredients. I have made these successfully with chicken breast strips as well.

Sesame-Honey Prawns

Serves 2 as an Entrée

12 large headless prawns, shelled and deveined
3/4 cup cornflour
1/2 cup cake flour
1 teaspoon baking powder
Salt to taste
1/2 teaspoon red chilli powder
1 egg, lightly beaten
About 1 cup cold water to make a batter
Enough oil to deep fry
1/2 cup fragrant honey (I like orange blossom for this)
A handful of sesame seeds, lightly toasted
Spring onions for garnish
Baby tomatoes to serve

Dry the prawns thoroughly. Dust with a 1/4 cup of the cornflour. Refrigerate while you make the batter. Combine the remaining cornflour, cake flour, baking powder,salt and chilli powder in a bowl.
Combine the egg and water in a jug. Gradually add the water/egg mixture to the flour mixture, whisking to make a smooth batter. The batter should be the consistency of  double cream. You may need to add some more water. Heat the oil in a pan. Dip the prawns in the batter and fry, a few at a time, until golden and cooked through.keep the prawns warm while you fry the remaining prawns.
Heat the honey in a pan until just starting to bubble. Quickly add the sesame seeds and prawns and stir to coat. Remove from heat and place into two serving bowls. Garnish with the spring onions and some baby tomatoes and serve. Bon Appetit!

A Tea Party...

Macaron, Eclairs, Profiteroles...with a twist...We made these at the weekend, but instead of the usual sweet fillings,we decided to go for savoury ones. For a while now, we have been wanting to make a savoury version of some of the  classic sweet pastries. Finely had a chance last weekend...So, Smoked Salmon and Grapefruit Macaron, Caramelised Onion Eclair and Caprice 'Salad' Profiteroles graced our tea table last weekend. We also had three types of Scones, all savoury-Cheese, Tarragon and Za'ater. The Za'ater Scones were my favourite! I've shared some of the recipes below...

For the tea table, we combined vintage with new. We went for a pastel look with lots of white. The starting point was a snowy white silk organza table cloth. We teamed this with vintage napkins and an old Noritake tea set. Soft pink crystal goblets and antique heirloom silver completed the look...

Our current craze, is to use edible gold leaf to add sparkle to our mocktails and drinks... Really glams thing up!

Smoked Salmon Macaron

For the Macaron:

120g Ground Almonds

200g Icing Sugar

90g Egg Whites (Approximately 3 eggs)

55g Caster Sugar

1 tsp of freshly ground black pepper

Line a baking sheet with a silicone mat. Put the ground almonds and icing sugar into a food processor and grind to a fine powder and then sift into a bowl. Set aside.

Beat the egg whites until soft peaks form. Add the caster sugar a little at a time. Whisk the mixture until stiff and glossy. 

Fold the sifted almond mixture and the black pepper into the egg whites. Continue folding the mixture until it falls from the spoon in a ribbon. 

Spoon the mixture into a piping bag fitted with a 1cm plain nozzle. Pipe disks onto the prepared baking sheets. Sprinkle with a little bit of extra black pepper. Tap the tray against the work surface and then leave to stand for about an hour or until the tops are dry to the touch. 

Preheat the oven to 150C. 

Bake for 10 minutes and then open the oven briefly to let out the steam. Continue baking for another 2-5 minutes. 

Remove from the oven and allow to cool for a little while before transferring to a wire rack. 

For the Filling:

Cream Cheese

Smoked Salmon

A small Grapefruit, segmented

Chives

Fill a piping bag with the Cream Cheese and pipe a little on the Macaron bases. Top with a piece of smoked salmon, and a grapefruit segment. Garnish with some chives and perch a Macaron lid on each. 

Za'atar Scones

225g Cake Flour

3 tsp Baking Powder

1/2 tsp salt

50g Butter

70g Cheddar Cheese

2 tsp Za'atar

125ml milk

Beaten egg, to glaze

Extra Za'atar for sprinkling

Preheat an oven to 200C. Line a baking sheet with non-stick paper. 

Sift the flour, baking powder and salt  into a bowl. Rub the butter into the flour until the mixture resembles breadcrumbs. Stir in the cheese and the Za'atar. Gradually add the milk, mixing just until the mixture forms a dough. The dough should be soft and slightly sticky. Don't overwork the dough.

Roll out on a floured work surface to about 3cm thick. Use a small, round cookie cutter to cut out the scones. Place on the baking sheet . Brush with the beaten egg and sprinkle with a bit of extra Za'atar. 

Bake for about 15 minutes or until golden. Transfer to a wire rack and leave to cool.

Oh, we had some Sweet Coconut and Violet Macarons and a few other sweets too!

Spicy chicken with sweet potato mash...

This recipe is just so easy...minimum effort, and maximum flavour... That is just what we need on some  days.

I usually place all the ingredients in a Ziplock bag, mix together, add the chicken pieces, and seal. Set aside to marinate until required.

Note: This recipe uses Mrs Ball's Chutney. This is a popular South African,  apricot based chutney. It may be available in other parts of the world in the international foods aisle of larger supermarkets, or at stores specialising in South African foods. Failing that, you may use whatever fruity chutney is available, or some sweet chilli sauce works well too.

Chicken:
4 skinless and boneless  chicken breasts, butterflied
1 tablespoon crushed garlic
2 teaspoons sweet paprika
11/2 teaspoons cumin seeds, toasted in a dry pan and crushed
1 tablespoon golden mustard seeds
2 tablespoons finely chopped coriander leaves
1 teaspoon dry mint.
1/2 cup Mrs Ball's chutney
1 1/2 tablespoons olive oil
Juice of 1/2 lemon
1 teaspoon cayenne pepper, optional
Salt to taste

Combine all the marinade ingredients together. Add the chicken breast pieces. Stir well and refrigerate for at least 1 hour to marinate.
Heat a tablespoon of oil in a large frying pan, and cook  the chicken on both sides until done. Pour over the remaining marinade, together with a knob of butter. Cook for a few more minutes.

Sweet potatoes:
1 kg orange sweet potatoes, unpeeled
Juice of 1/2 lemon
A handful of coriander leaves, finely chopped
1 tablespoon Mrs Ball's chutney, or sweet chilli sauce
Salt and pepper to taste

 Wash and cut the potatoes into large chunks. Place in a pan of boiling water and cook until tender. Drain well. Place in a bowl with all the other ingredients , and mash coarsely. I leave the skin on for some texture.
Spread onto a serving platter or board. Place chicken on top. Sprinkle with some charred corn and coriander. Finely slice a red chilli and scatter on top. Serve with lemon wedges.

Indonesian Style Chicken and Peanut Satay on Flatbreads...

Too hot to spend time in the kitchen!!!

I bailed out today with some store bought flatbreads and made this quick and easy Indonesian style chicken with a peanut satay sauce and some stir fried veggies... I usually serve this on home baked Focaccia, but I simply could not bear to spend time in the kitchen today! The veggies that I use are baby corn, red and yellow peppers, sugar snap peas and sprouts. My local Grocer was out of

sprouts today, so I omitted them.

Chicken:
4 chicken breasts, cut into strips
1/4 cup honey
1/2 - 1 teaspoon red chilli powder
2 tablespoons soy sauce
3 cloves of crushed garlic
A dash of sesame oil
Salt to taste

Combine all the above ingredients, and set aside to marinate.

Peanut Sauce:
2 tablespoons vegetable oil
1 cup crunchy peanut butter
2 cloves garlic, crushed
1 teaspoon Sambal Oelek* or 1-2 finely chopped red chillies
Juice of a lemon
1/2 teaspoon crushed coriander seeds
1/2 teaspoon crushed cumin seeds

Heat the oil in a small saucepan over low heat. Add the remaining ingredients, and cook stirring constantly, until it just starts to bubble. Remove from heat.sauce will be thick.

*Sambal Oelek is an Indonesian chilli paste. Most supermarkets stock it. I buy mine at Pick'nPay.

Stir fry some veggies. Set aside. In the same pan, stir fry the chicken. Warm up some flatbreads. Spread with the peanut sauce. Pile up the chicken and veggies, top with sprouts and some micro leaves and serve.

A Refreshing Watermelon Salad...

This salad is just perfect for balmy summer days. And the best part? Minimal effort and maximum flavour!

Note that it is hard to give proper measurements for this salad, as you  pretty much make it up as you go along.

1 red onion, thinly sliced
Juice of 2-3 limes
1/2 of a tiny watermelon
A handful of mint leaves
A handful of rocket leaves (arugula)
A small handful of basil leaves
Black olives, pitted
Feta cheese
A handful of toasted pine nuts
Olive oil
Edible flowers, to decorate

Place the onion slices in a bowl. Pour the lime juice over, and leave to macerate for about 15 minutes. Meanwhile prepare the other ingredients.
I used a cookie cutter to cut the watermelon and feta cheese into daisy and round shapes. Arrange all the ingredients on a platter. Remove the onion from the now beautifully pink juice, and scatter over the salad. Drizzle some of the  lime juice over. Add a spritz of olive oil. Garnish with the flowers, and...
 There you have it!
A watermelon salad!

Grilled Banana Soles...

Sole and banana... A match like no other!  This is how I have always prepared them. I used to fry the  Soles before, but these days I prefer to bake them.

For this recipe you will need,

4 dressed soles

Salt and milled pepper

2 tablespoons olive oil

2 cloves garlic. Minced 

6 ripe but firm bananas, sliced lengthwise in halves

1 pineapple, peeled, cored and cut into rings

1/2 cup flaked almonds, toasted in a dry pan

1/2 cup crispy fried shallots ( available at Asian stores)

250 gram button mushrooms, sliced

2 potatoes, peeled and cut into wedges, optional

Lemons to serve

Preheat the oven to 180°C

Rub the soles with the olive oil and the garlic, and sprinkle with the salt and pepper. Place on a greased baking tray, cover with foil and bake for 20-30 minutes. 

Fry the bananas in a tiny amount of olive oil, until golden. Set aside.

Next, fry the pineapple. Set aside.

Stir fry the mushrooms in the same pan and set those aside too.

Deep fry the potato wedges.

Uncover the soles and place under the grill until golden.

Place a sole on each plate. Arrange the bananas, pineapples, etc on top...

Serve with lemon slices.

Serves four.

Crunchy Courgette And Seed Fritters....

Courgette, zucchini, baby marrow... Call them what you will. I have always known them as courgette, as that is what my Mom called them.

These courgette fritters could be served with an egg for breakfast. I served my fritters with a fried egg, labneh and a sprinkling of Cyprus black salt, or serve them just on their own with some tomato chilli jam as a delicious snack, Oh, and they're great with a dollop of cream cheese too!

For this recipe, you will need:

1 kg courgettes
1 onion, grated
1 teaspoon salt
3 eggs
1/2 cup cake flour (or all purpose)
1/2 cup corn meal (mielie meal)
1 red chilli, finely chopped
1/4 cup sunflower seeds
1 tablespoon poppyseeds
Freshly milled black pepper
Handful of  flat leaf parsley, finely chopped
1 teaspoon baking powder

Trim the tops of the courgettes and grate coarsely. Place in a large bowl with the onions. Add the salt, and set aside for 15 minutes.
Meanwhile, combine all the remaining ingredients.
Wrap the courgette in a piece of muslin, and wring out very, very thoroughly. You'll get about 2 cups of liquid out! Discard this liquid.
Add the courgette to the other ingredients and mix well. Adjust and add more salt if needed.
Heat a generous amount of vegetable oil over medium heat. (about 1/2 cm). Place dollops of the courgette mixture in the pan. Cook until golden brown, then flip over and cook the other side. Remove to a plate lined with  paper towels to drain for a minute. Serve at once.

If You Make One Thing This Week...Perdeli Pilav...

I know that I am embarrassingly behind with my recipe posts, but as you know, life happens!

The recipe that I am posting today is a dish that I had eaten in Istanbul a few years ago. It's name, Perdeli Pilav, literally means rice in a veil or curtain. I assume that this is due to the 'veil' of pastry covering the rice! Just this week, I discovered that a similar dish is also cooked in many parts of the Levant.
I have been intending to make this for a while, but did not get around to it...Until today! I always thought that the various elements would be just too time consuming. Surprisingly, it didn't take much longer than any other rice dish! Simply prepare it in the order suggested and it will be easy!
So here goes...

Pastry:
3 1/2 cups cake flour
3 ml baking powder
5 ml salt
225 grams unsalted butter, melted
3 large eggs, beaten

Sift the flour, baking powder and salt together.
Combine the butter and eggs and add to the flour make a biscuit like dough. Add  a splash of milk if the dough does not come together easily. Cover bowl and set this aside.

Onion Confit:
4 large onions, peeled, halved and thinly sliced
3 tablespoons olive oil
A pinch of saffron

Heat the oil in a pan. Add the onions and saffron. Cover the pan and cook gently, on a very low heat, till onions are soft. About 1/2 hour.

Chicken:
4 large chicken breasts
2 bay leaves
1 stick cinnamon
2 carrots, cut into large chunks
1 large onion, peeled and coarsely chopped
3 cloves of garlic, halved
A generous grinding of black pepper
Salt to taste
Juice of 1 lemon
1 tablespoon sumac
1 tablespoon Pul Biber (Aleppo Pepper)

Place chicken, bay leaves, cinnamon, carrots, onion, garlic, pepper and salt in a deep saucepan. Cover with water and bring to a boil.reduce heat, and simmer for 45 minutes. Remove chicken pieces from the broth, and set aside to cool slightly. Strain the broth and discard the veggies. Set broth aside. Once chicken is cool enough to handle, shred it up and add all the remaining ingredients. Taste and adjust salt. Set this aside.

Rice:
1/2 cup pine nuts
1/2 cup flaked almond
1/4 cup barberries*, optional
1 tablespoon butter
1 tablespoon olive oil
2 cups Turkish rice, washed and well drained
1 teaspoon cinnamon powder
1 teaspoon allspice powder
Salt and pepper
A generous pinch of saffron
Reserved broth

Heat butter and olive oil in a saucepan. Add the nuts and cherries. Fry for a minute, then add the rice. Fry until well coated int the butter and oil. Add the remaining ingredients and cover with the reserved broth. Bring to a boil, then reduce heat and simmer till done. (About 20 minutes) all the broth should be absorbed by then.

To assemble:

A handful of blanched almonds, split

Pre-heat the oven to 180 degrees centigrade. Spray 4 x 12 cm springform tins with non-stick cooking spray.** Arrange the almonds in the tins.  Divide the dough for the pastry into 4 equal portions. On a lightly floured surface, roll out  1 portion of the dough thinly. Ensure that it is large enough to come up the sides of the tin, as well as cover the top. Gently ease the pastry into the tin and press into the base and up the sides. Place a portion of the onion confit over the pastry, then a portion of the chicken.*** Lastly top with a portion of the rice. Press down gently on the rice. You tin should be almost full by now. Flap the overhanging pastry over, and pinch to seal well. Brush with some olive oil, and pierce with a knife in 3 places. Do not pierce all the way to the bottom! Repeat with the remaining pastry and filling. Place on a baking sheet and bake for 30- 35 minutes until golden brown and pastry is
cooked through. When done, remove from tins and serve at once.

* Barberries are known as Zereshk in Persian. you could use dried sour cherries instead, or even some golden sultanas.
** You could use a large 23 cm springform tin if preferred. Adjust cooking time appropriately.
*** Next time, I will add some sliced and fried aubergine to this.

Pickled rose onions:
2 medium red onions, sliced into half moons
150 ml white wine vinegar
1 teaspoon honey
A splash of rose water

Combine all ingredients. Set aside to marinate for 30 minutes. Stir well then sprinkle with some sliced pistachios and garnish with rose petals.

Cacik:
5 baby cucumbers, finely diced
1 tablespoon finely shredded fresh mint
Salt
1 cup Greek yoghurt

Combine all together. Stir well and refrigerate till required.

Creamy Cashew Chicken With Pickled Lemon...

When I posted a picture of my cashew chicken, I did not think that I would be inundated with emails and messages requesting the recipe! The pickled lemon goes really well with this dish, really enhancing the flavour, so the recipe will be included. This recipe is pretty straightforward, so here goes...

2 tablespoons oil

6 boneless and skinless chicken breasts, cut into 2 cm cubes

2 teaspoons ginger paste

3 teaspoons garlic paste

1 teaspoon red chilli paste (or to taste)

3 medium tomatoes, purèed

1/2 teaspoon turmeric powder

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon whole cumin seeds

Salt to taste

1 teaspoon garam masala*

1 cup Greek yoghurt

1/2 cup unsalted cashews, soak for 15 minutes in 1 cup of water, then liquidize to a paste

3 onions, fried until golden and crispy

200 ml whipping cream

1/2 cup whole cashews, extra

1 tablespoon oil,extra
a handful of fresh coriander, roughly chopped

Heat oil in a pot. Add the chicken cubes, ginger, garlic and chilli pastes, and stir for a minute. Then add the tomato puree. Cover with a lid and cook for about 10 minutes. Add the dry spices and cook for two minutes, then add the yoghurt together with 1/2 cup of water. Stir whilst bringing to a boil. Add the cashew paste and the fried onions. Cook for a minute. Just before serving, add the cream and heat to a simmer. Fry the extra cashews in the oil until golden. Drain on a piece of kitchen paper. Add to the chicken,together with the coriander. Serve this with boiled Basmati rice, pickled lemon, and poppadoms.

Pickled lemon  ( this recipe has been adapted from Jamie Oliver)

2 lemons, quarter,seed and slice thinly

2 tablespoons oil

2 teaspoons mustard seeds

1 tablespoon urid dhal

A sprig of curry leaves

11/2 teaspoons  red chilli powder

Salt to taste
1 teaspoon sugar

2 tablespoons white vinegar

1 tablespoon lemon juice

Heat the oil and add the mustard seeds, urid dhal and curry leaves. Stir for a second then add the red chilli, lemons and salt. Cook for a few minutes, then add the sugar, vinegar and lemon juice. 

This pickle will keep in the fridge for about 1 week. 

* Garam masala is available at Indian spice shops

If You Make One Thing This Week...Georgian Khachapuri...

The first time that I heard about Khachapuri (also called Hachapuri) was from Nigella Lawson's beautiful book 'Feast'. I bought this book way back in 2004/5, not long after it was released. The chapter titled 'A Georgian Feast' totally mesmerised me. I searched for more information on Georgian cuisine, but came up with very little.

One of the first recipes that I tried from that chapter was 'Nana's Hachapuri'. One bite of this delicious bread and I was greedy for more... more information about this beautiful cuisine. A few years later, on an overseas trip, I read about a Georgian restaurant in a local magazine and immediately made plans to visit. One of the first things that we ordered was Khachapuri, and I was not disappointed. The Khachapuri that I had there, was quite different to the one in Nigella's 'Feast', but it was really, really good.

Back home, I set about experimenting and this is what I eventually came up with, with some help from the internet of course.

This recipe is the perfect Sunday brunch meal if you add the eggs.

4 cups strong bread flour
2 teaspoons salt
1 packet instant yeast (7 grams)
1 1/2 tablespoons sugar
1 1/2 tablespoons olive oil
enough warm water to make a soft dough

I simply place all the ingredients, minus the water, in the bowl of my food processor, and pulse to combine. Add the water, (about 2 cups) and mix until a soft dough is formed. Remove dough from the bowl, and knead for a few minutes, until it is smooth. Place in an oiled container, cover, and leave in a warm place to rise until it is doubled in size.

Meanwhile, make the filling. For this you will need:
200 grams mozzarella cheese, grated
200 grams feta cheese,crumbled
50 grams ricotta cheese
2 eggs, beaten

Combine all the above and mix well.
Note: I use an Egyptian brand cheese that is much creamier than Greek feta, but you can substitute with feta if that is not available.

You will also need:
Eggs, optional
Olive oil
Flat leaf parsley, finely chopped
Turkish hot pepper flakes, optional

About 20 minutes before you are ready  to bake, place a pizza stone in the oven and preheat to 200 degrees C. Knead your dough briefly, and divide into 7-8 small balls. Roll each ball into an oval shape, about 1/4 inch thick.Turn the sides up and pinch the edges closed to form a pointed oval shape.Divide your filling between the oval loaves, and spread out evenly. Place on the pizza stone and bake until puffy, but not quite browned yet. If you are adding eggs, make a slight indent in the cheese and  break 1 or 2 eggs into each indent. Return to the oven and continue to bake until the cheese is blistered and the eggs are just set.
When ready, remove from the oven and brush with some olive oil and sprinkle with the chopped parsley and some Turkish hot pepper if desired. Serve at once.

Note that this is quite a large recipe, but we love having leftovers so I usually make the full recipe. You can easily halve the recipe if desired.

If You Make One Thing This Week...Rajasthani Dhal Baathi Churma...

Dhal Baathi Churma is a delicious Rajasthani dish consisting of Dhal, rusk-like buns called Baathi, and Churma which is a ground up mixture of baathi, mawa, nuts and sugar. There are other accompaniments such as ghee, onions, limes, ginger and coriander.

This is a rich dish with lots of ghee so it is not something that you want to eat everyday! As it is quite hearty and soup-like, I prefer  this dish in winter. Enjoy!

This recipe serves six.

Baathi:
2 cups cake flour (or all purpose)
1 cup semolina
1 teaspoon baking powder
1 1/2 teaspoons ajwain  (carom seeds)
2 teaspoons ground cumin
1 1/2 teaspoon salt
3 Tblsp yogurt
3 Tblsp ghee (clarified butter)
About a 1/2 to 3/4 cup warm water

Combine all the dry ingredients. Rub the yogurt and ghee in. Add just enough water to form a stiff dough. Place in a bowl, cover with plastic wrap and set aside for about 20 minutes. Preheat the oven to 180 degrees centigrade. Divide dough into balls. I make mine slightly smaller than a golf ball size. Flatten slightly with your thumb.Place on a grease proof paper lined baking tray and bake for about
20-25 minutes. Turn Baathi over halfway through baking. Remove from the oven when done, and keep warm.

Churma:
1/2 cup cake flour
1/4 cup semolina
Pinch of salt
1 Tblsp milk powder
4 teaspoons ghee
Warm water
1Tblsp each, chopped almonds, pistachios and cashews
1Tblsp melted ghee
1 Tblsp mawa, optional
1 teaspoon cardamom powder
1 Tbls icing sugar (powdered sugar)

Combine flour, semolina, salt and milk powder together.Rub in the ghee. Make a stiff dough with the
water. Set aside for 20 minutes. Divide into 6 balls and flatten into a disk. Bake together with the Baathis, turning halfway through. Set aside to cool. Grind coarsely in a food processor and combine with the remaining ingredients. Mix well. Place in a serving bowl and set aside.

Panch Mel dal:
1/2 cup moong dhal
1/2 cup Chana dhal
1/2 cup urid dhal
1/2 cup oil dhal (toor)
1/4 cup red lentils
1 teaspoon cumin seeds
1 Tblsp ginger, ground to a paste
1 Tblsp garlic paste
1/2 Tblsp green chilli paste ( or to taste)
4 teaspoons coriander powder
2 teaspoons cumin powder
1/2 teaspoon turmeric powder
A pinch of asafoetida
A pinch of ground cloves
1 teaspoon of ground black pepper
2 medium onions, finely chopped
2 medium tomatoes, puréed
1 1/2 teaspoons garam masala
2 teaspoons amchur powder
Salt
1 Tblsp ghee
1 teaspoon mustard seeds
1-2 dry red chillies
A  sprig of curry leaves

Combine the dhals and wash thoroughly. Cover with hot water and leave to soak for 45 minutes.
Drain well and place in a pot. Cover with cold water and bring to a boil. Cook until dhals are soft and a little mushy. This may take an hour or so. You could use a pressure cooker if you have one. Top up with water if required whilst cooking. Meanwhile, heat the oil in a pan. Add the cumin seeds and when they start to sizzle, add ginger, garlic and chillie paste. Stir for a minute , then add coriander powder, cumin powder, turmeric, asafoetida, cloves and milled pepper. Simmer for a minute then add onions and cook till onions are soft. Add tomatoe purée and cook till done. Add garam masala and amchur powder. Season with salt to taste. Pour tempered spices over and garnish with chopped
coriander leaves.

Tempering:
Heat ghee over low heat. Add mustard seeds. When they start to pop, add chillies and curry leaves. Sizzle for a few seconds then pour over dhal.

To serve:
Finely chopped red onion
Chopped coriander leaves, combined with a few sprigs of mint, some julienned ginger
and some finely chopped red chillie.
Heated ghee
Lime or lemon wedges

Method of serving:

Break up some baathi in a bowl, pour over 1-2 teaspoons of ghee,then add the dhal. Drizzle with lime juice, then sprinkle coriander/ginger over,then some onion. Lastly sprinkle over a tablespoon or two of churma and tuck in. Enjoy!

If You Make One Thing This Week...Smokey Rose Harissa Prawns, Couscous, Roasted Orange and Veggie Confetti...

Every morning,whilst on my way to work, I yawn and promise myself a nap that afternoon. When I get home, I get 'busy' doing other things and a nap is the last thing on my mind. Today, I'm not sure whether it was a combination of the warm weather and the relaxing meal that we had, that made me finally succumb this afternoon. I took that nap and I feel so good!

Has spring finally decided to grace us with it's presence? What beautiful weather we're having today! And to think that it was freezing  just a few days ago!

Lunch was on the patio today and it felt great to be outdoors...We had this fantastic couscous and prawn dish that was so quick and easy to put together. This recipe has been inspired by Jamie Oliver. It is low in fat so it will balance out the recipe that I plan on posting next week! Wink, wink...

Start by marinating the prawns. For this you will need:

750 grams unshelled head on prawns (or 500 grams headless)

2 Tbls store bought Harissa paste 

1/4 teaspoon saffron strands

A splash of rose water

Juice of 1 lemon

2 Tbls olive oil

Salt and pepper to taste

Combine all the ingredients together. Add the prawns, cover and set aside while you get on with the rest.

250g couscous 

Prepare the couscous according to package instructions. Season, cover and set aside.

For the veggie 'confetti', you will need:

3 courgettes 

1 small red pepper 

1 small yellow pepper

A handful of baby corn

3 spring onions 

1 small red onion

Some thyme leaves 

Salt and pepper to taste

A splash of olive oil

Juice of 1/2 lemon

Cut the vegetables into tiny cubes. Combine with all the other ingredients and set aside.

You will also need: 

3 oranges

Pomegranate arils

Mint leaves to garnish

Yoghurt to serve

Zest 1 of the oranges with a fine grater, and slice into circles. Cut the remaining oranges into wedges. 

Pre heat your barbecue grill. Cook the prawns until done. Char grill the oranges as well.

Plate up you dish and serve...

This recipe serves 4.

Hope you all have a great weekend!!!

Hot weather, and the food I crave...Fatteh

We have been experiencing some rather strange weather here in Johannesburg. The days are really hot and some nights seem to become quite chilly. I'm not complaining though, because a cooler night means a more restful sleep!

With the hot days though, my family prefer light meals, and although a salad is fine most days, some days you just want something more substantial. Enter this chicken fatteh... It is light, though filling and perfect for summer weather. Fatteh is a popular dish throughout the Middle East. The first time I tasted fatteh, was at a tiny Lebanese restaurant in Dubai, more than fifteen years ago. It was love at first sight...umm taste! I tried to replicate it when I got home and here is my version...

 Give this beautiful recipe a go, you can thank me later!

This recipe serves 6-8.

Chicken:

4 skinless and boneless chicken breasts

2 teaspoons za'atar

1 teaspoon sumac

1 teaspoon dried mint
1/2 teaspoon ground allspice
1/2 teaspoon cinnamon

Salt and pepper to taste

A good glug of olive oil

Finely grated zest  and juice of a lemon

Combine the chicken with all the rest of the ingredients. Leave to marinate for a few hours or overnight. Heat oven to 180 degrees centigrade. Place chicken in a casserole dish, pour 1 cup of water over, cover tightly with foil,and place in the oven to bake for about 45 minutes or until done. Be careful not to let the juices dry out. If it seems to be drying out, add a splash of water. Remove from oven and tear into large pieces. Place back into the oven dish. Keep warm.

Tomato sauce: 

2 tins of chopped tomatoes

Olive oil

Salt and pepper to taste

A pinch of dried mint

2 cloves garlic, crushed
A pinch of chilli flakes

Combine all the ingredients in a saucepan and simmer till slightly thickened. Keep warm.

Rice: 

2 cups long grain rice, rinsed and soaked in hot water for about 20 minutes
1 medium onion, finely sliced

Olive oil

2 teaspoons salt

Boiling water
A knob of butter

Place onion in a large pot with the olive oil. Fry until golden. Add the salt and the drained rice. Stir
until rice is coated in the oil,then add the boiling water to cover the rice. Cook until rice is done and
all the water is absorbed. You may need to add some more water. Add the butter and gently stir through. Keep warm.

Aubergines: 

2  large Aubergines

2 tablespoons olive oil
1 teaspoon salt

Cut Aubergines into 1 centimetre cubes. Place in colander, sprinkle with salt, and leave to drain
for about 1/2 an hour. Rinse and dry well and toss with the olive oil. Place in a 180 degree centigrade oven and roast until just cooked through.

Crisp flatbread:

4 lebanese flatbreads

Olive oil

Salt
1/2 teaspoon dried mint

 Drizzle some olive oil over the flat bread. Sprinkle with the salt and mint. Place in a 150 degree centigrade oven to toast. Once cool, break into large chunks and store in an airtight container.

Yoghurt;

500 milliliters Greek yoghurt
3 tablespoons of tahini
A sprinkle of salt
Juice of 1/2 lemon
1/4 cup water

Combine all ingredients together.Whisk well. Refrigerate until required.

You will also need:

2 tins chickpeas, rinsed and drained

A handful of flat leaf parsley, chopped
A handful of mint leaves, chopped

A handful of pine nuts, toasted in a dry pan until golden
1 teaspoon sumac

Fatteh being layered up...

 To assemble: 

Place a  layer of crisp flatbread in a large serving platter. Top with a mound of rice.Sprinkle a generous layer of chickpeas.Now add a generous helping of chicken, together with the pan juices. Place dollops of tomato sauce over, then scatter over some aubergines cubes. Dollop the yoghurt over, then sprinkle with the parsley, mint, and pine nuts. Lastly,dust with some sumac. Serve with extra yoghurt/ tahini mixture on the side and savour every morsel...

Note; I sometimes omit the chickpeas and add a few dollops of hummus.Or you can add both! 

If You Make One Thing This Week...A Vegetable Terrine...

It's the weekend already... Goodness! How this week has flown by! I had planned on doing so many things this week, and haven't got much done at all!

Wednesday night, as you all know was the VIP opening of H &M in Johannesburg, unfortunately I didn't go as I was on babysitting duty for MommyB. The girls had such a great time! I'm so jealous! Never mind though,  MommyB needed this much deserved break  and they bought some great presents for me! I was so disappointed to hear that they don't have a homeware range in Johannesburg. What a pity! Anyhow, I guess I had a great time too with Buddy and the Twins. They are growing up so fast. By the end of the evening , I was exhausted though! Not sure how MommyB copes...And gets so much done!

This post was meant to go up a few nights ago, but I'm going to blame the babies for the delay!

Many of you saw my Instagram pic of the veggie terrine and requested the recipe, so here goes...

This recipe needs to be made the day before you plan on serving it as it needs to set.

Roasted veggie terrine

Olive oil
300 grams ricotta cheese
Salt and pepper to season
3 cloves garlic, crushed
 2 large Aubergines, cut  lengthwise into 1 centimeter thick slices
About 3 large Roma peppers, cut in half lengthwise and seeded
3-4 zucchini, sliced lengthwise
A handful of baby spinach leaves
A jar of basil pesto
A small jar of marinated artichokes
A tub of semi dried tomatoes, drained
A handful of fresh basil leaves
A small jar of marinated mushrooms, drained and sliced into halves

Brush the Aubergines, peppers and zucchini slices with some olive oil and grill in a ridged pan till nicely charred and done. You could use a barbecue if desired . Set aside to cool. Combine the ricotta cheese with some seasoning and the garlic. Stir until smooth. Line a 28x11 cm loaf tin with plastic wrap, allowing extra to overhang on all sides. Place a layer of Aubergines in the tin, trimming to fit the base. Follow with a layer of peppers, then the zucchini slices. Place a layer of the spinach leaves over. Spread half the ricotta cheese over, pressing down firmly. Add a thin layer of pesto. Spread it over evenly. Slice artichokes in half and place a layer over the pesto. Add a layer of semi dried tomatoes, pressing down gently (but firmly) after each layer. Now add a layer of basil leaves ( save some for garnishing later) and a layer of marinated mushrooms. Place the remaining ricotta over and another thin layer of pesto. Top with another layer of peppers and finally a layer of Aubergines.
Fold the overhanging plastic wrap on top and cover with another sheet of plastic. Cut a piece of firm
board to fit and place on top. Weigh the tin down with some weights (canned food do the trick) and refrigerate overnight. When serving, remove cardboard and plastic wrap from the top and turn over onto a serving plate. Garnish with some of the remaining basil. Slice as required and enjoy!