I’ve fancied making taquitos for a while now and when I eventually got around to it I thought they were really good. If you don’t know what taquitos are, they’re basically a tortilla wrap that’s filled with tasty ingredients, wrapped up like a cigar and then fried in a little oil to create a crispy tube that encases its filling.
These lemon curd cakes were created because I’d been in TK Maxx a while ago and I picked up a mini sponge cake baking tray for the bargain price of £1 which bakes mini round sponge cakes (about the size of a macaron half). I was dying to try making mini victoria sponges, but I didn’t want to fill them with the usual standard whipped cream and strawberry jam. However, one of the staple jams I was brought up with is lemon curd and as a result there’s always a jar of it in my fridge.
The first time I made this curry we had been experiencing a massive winter storm and the house was surrounded by at least a foot and a half of snow on all sides. It was cold to say the least. This light and spicy curry as the perfect antidote to the wintery weather conditions, but it was so delicious that I’ve since made it on loads of occasions, be them in rain, hail or shine and my whole family enjoys it every time.
Because this is a vegetable based curry it’s not heavy, even though it tastes wonderfully rich thanks to the use of creamy tinned coconut milk. The ingredients list for this recipe is long, I admit, but it’s well worth it because it produces a full-flavoured and multi-layered tasting curry.
My NutriBullet comes in handy for this recipe because it makes blending the spice mix really easy, but you could use a food processor or blender to achieve the same results. However, if you don’t have any of these you can still make the curry, it’ll just be a bit bulkier.
This recipe makes a lot of curry, but the leftovers only improve for the next day if the flavours are left to infuse overnight. It also freezes beautifully, so you can use it as handy ready-meals or lunches in the future.
600g white potatoes (peeled and cut into bite-size pieces)
150g carrots (peeled and cut into bite-size pieces)
170g red bell pepper (de-seeded and cut into bite-size pieces)
2 common tomatoes (chopped)
150g broccoli heads
30g chopped chives
1/2 tsp of asafoetida powder
50g of fresh ginger (minced)
1/2 tsp of dried chilli flakes (adjust to taste)
1 star anise
1/3 of a whole nutmeg (finely grated)
2 tsps. ground turmeric
2 tsps. paprika
2 tsps. garam masala
1 tbsp. ground cumin
8 cardamom pods (the seeds removed and the empty pods discarded)
2 tsps. salt (adjust to taste though)
½ tsp black pepper
2 tbsps. soy sauce (or gluten-free tamari)
4 tbsps. peanut butter
A 400g tin of coconut milk
Juice of 1 lime
The zest of 1 lemon
1 tbsp of golden syrup
1 pint of vegetable stock
30g fresh coriander for serving (chopped)
40g sliced almonds (toasted)
Prepare the vegetables as directed and place in a large saucepan.
Blitz the ginger, coconut milk, spices and chives (but keep the fresh coriander for serving) in a NutriBullet, blender or food processor and pour into the saucepan on top of the vegetables.
Add the vegetable stock and stir well before simmering for 45 mins to an hour or until the potatoes are tender to the touch.
Toast the sliced almonds in a dry frying pan until golden brown and keep to one side.
Once the vegetables seem done, start to boil your rice and once it’s tender, drain it.
Remove the star anise from the curry.
Plate up the rice, top with vegetable curry, add the freshly chopped coriander just before serving and top with the flaked toasted almonds.
One of my favourite cakes is a coffee and walnut cake. I just love the flavour combination of deep, almost bitter, coffee and smooth, nutty walnuts, especially when merged with sweet, fluffy buttercream icing.
Ingredients for the coffee cake:
200g butter (or non-dairy version)
1 tsp vanilla extract
2 tbsps instant coffee dissolved in 50ml of hot water
150g self-raising gluten-free flour (I use Dove’s Farm G/F flour because it’s made with low FODMAP ingredients whereas many other gluten-free flours are made with high FODMAP options.)
1 tsp baking powder
1 tsp xanthan gum
Ingredients for the buttercream icing:
200g butter (or non-dairy version)
200g icing sugar
100g walnut halves
Preheat your oven to 180C/160 Fan/350F/Gas Mark 5 and line two 9 inch cake tins with greaseproof paper. (Or make life simple for yourself and do as I do and use these pre-prepared cake tin liners. They’re so convenient!)
Dissolve the instant coffee in the hot water and leave it to cool.
Put the butter and sugar in a mixing bowl and whisk until fluffy. Add the eggs, vanilla and coffee and whisk again until combined.
Add the flour, baking powder and xanthan gum and whisk until combined.
Divide the cake mixture between the two cake tins and bake in the oven for 30-35 mins or until a skewer pushed into the middle of the cakes comes out clean.
Leave the cakes to cool and make the buttercream icing in the meantime by mixing all of the icing ingredients together until combined.
Once the cake is cool, remove them from the cake tins and spread half of the buttercream on top of one cake and place the other cake on top.
Spread the rest of the buttercream on top of the cake and then decorate with the walnuts before serving.
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