Saturday, 19 July 2014

Garlic Scape Bhurji (Eggs)


Garlic Scape Bhurji (eggs)

If you have garlic scapes on hand, this will take about seven minutes to prepare.  If not, and there are none in the shops, ten months and seven minutes.  If you’ve never had garlic scapes before, close your browser and head to the market this very minute.  These flavour a dish better than just about anything else in this entire world.

I made only enough for my selfish, selfish self, but you can increase the ingredients to feed more people.

garlic scapes
Cut into strips and line up to chop easily.
a bit of oil
½ teaspoon cumin seed
¼ teaspoon mustard seed
2 garlic scapes, chopped
1 chili, chopped (or to taste)
3 mushrooms, sliced
a few sprinkles turmeric (about 1/8th teaspoon)
a few grates of black pepper
salt to taste
2 eggs
a few stalks fresh cilantro, chopped  

Garlic scapes in distance
Garlic scapes up close
If you don’t have garlic scapes available, plant in  September, and let them do their thing.  (In this area ten months are required before scapes can be snapped away from the garlic stems.)  


Keep some turmeric in a salt shaker!
I used canola oil, but butter would have been that much nicer.  Heat on medium high, and add cumin and mustard seed.  

Let sizzle for a few moments, then add scapes and chili.  Add sliced mushrooms and stir occasionally, till they start to get golden in places.  Add the turmeric and salt, then crack the eggs into the pan one by one.  

This is where it gets tricky.  You don’t want to stir too quickly or the bhurji gets broken into almost curdled pieces.  Slowly lift the eggs around in this mix. They will cook within a few minutes.  As they start to cook, add the cilantro. Slowly stir around to make sure no area gets too dry, and no area is too wet and runny. 

Turn out onto plates as soon as all is cooked.  This is a fast dish, and so flavourful!

If you've never grown these, start this fall!  

Garlic Scape Eggs Bhurji
Ridiculously tasty!

And here we have the spot where my beautiful breakfast was gobbled-

A little tour of my garden


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Friday, 18 July 2014

Lavender Lemon Blueberry Buckle


Lavender Lemon Blueberry Buckle

It sounds more complicated than it is.  Unless you don’t have any lavender sugar lying around, in which case you will have to acquire some, either by steeping your own which will take several weeks if you have lavender on hand, or even longer if you need to grow it.  On the other hand, you can buy food grade lavender in shops, and even lavender sugar, so you could try that.

But once you have lavender sugar, this is pretty easy.  The pretty cake is baked at 350 F and it takes about a couple of hours from start to eating time. The ingredients are healthy too!

The Dough
lemon and zester
Use a zester or a peeler and cut finely.
Fresh zest, not some old jarred powder!
½ cup softened butter
3/4 cup jaggery (raw Indian cane sugar, or use brown, if you must.)
1 egg
1 teaspoon vanilla
1 teaspoon fresh lemon zest
½ cup plain yogurt
2 cups whole wheat flour
2 ½ teaspoons baking powder
¼ teaspoon salt
extra butter for greasing a nine inch cake tin
2 cups blueberries

The Buckle
¼ cup jaggery (or the brown, if you must…)
½ cup whole wheat flour
½ teaspoon fresh lemon zest
½ cup butter
½ cup chopped pistachios or sliced almonds
a few sprinkles of Kosher salt  

I adapted this recipe from my Better Homes and Gardens New Cookbook, which is ironically ancient.  You could follow their recipe, provided you use butter for both dough and buckle and make a nice cake, but this one’s more up to date, and healthy too. 

Page 48 of Better Homes and Gardens New Cookbook, 1971
Old and stained, but great for basic recipes!

Begin by creaming the butter and jaggery together in an electric mixer, using the paddle.  When the mix is light and fluffy, add the egg, and continue to beat till it’s mixed in and gets light and fluffy.  Use a spatula to scrape often. 

Add the vanilla and lemon zest to the yogurt, and set aside near mixer.  Combine the flour, baking powder and salt with a fork till it’s well mixed. 

Bring to mixer.  Turn off mixer and add a third of the dry mix along with a third of the yogurt mix.  Turn on to low speed and stir, then add the next third of flour and yogurt, and stir, then the final third of the dry and wet mixes.  Stir till combined, only.  You don’t want to overbeat the dough.  Press the dough evenly into the well buttered cake tin (I used a spring form) and layer blueberries over the dough.  I used frozen, which increases the baking time. Set aside.

To make the buckle, add sugars, flour and butter to the mixer.  (No need to clean it first.)  Turn on low, then move speed up gradually till the butter makes a large crumb mix.  Add the last of the lemon zest and mix another few moments.  With your fingers, evenly sprinkle the buckle over the blueberries.  Finally sprinkle on the chopped nuts.  I would have preferred sliced almonds, but had to settle for the pistachios, which were on hand.  Finally, sprinkle just a few grains of coarse salt over the mix, very sparingly. 

Baking time will vary according to your blueberries.  If you’re lucky enough to have fresh, go for about forty-five minutes.  If you’re using frozen, increase the cooking time by fifteen minutes, so the cake will bake for an hour.  Either way, check for doneness with a toothpick.  Set  on a rack for five minutes, then remove from pan and let cool on that rack till it’s cool enough to slice. This goes nicely with coffee but it would also be lovely with a nice cup of herbal tea.  Yes, I think that’s how I’ll enjoy this final piece.


Um, I made this cake this morning, and this is all I have left.  Sigh…

Lavender Lemon Blueberry Buckle, only one slice left
I could cut it in two, and share, I suppose, if I got caught with this...

Friday, 27 June 2014

Oatmeal, Date and Hemp Heart Cookies



I haven’t given up my life to Tai Chi, honest.  True my last recipe was for another Tai Chi event, but that’s merely a coincidence.  This time our group is hosting a national conference and those healthy types need some good snacks.

These cookies have a luscious warmth to them, even when served ice cold.  I suspect the mix of oatmeal, date, hemp heart and cinnamon just wants to rev up and yet comfort the metabolism.  These are luscious and healthy, a winning combination.

This recipe makes around three dozen, and you can be munching on these wholesome sweets within forty minutes of beginning.  Preheat oven to 325 F.

Looks delish even at this stage!
1 cup pitted dates, mixed with 1 tablespoon water

1 cup soft butter
11/2 cups jaggery (Indian raw cane sugar)
1 tablespoon vanilla
2 eggs

11/2 cups whole wheat flour
2 cups oatmeal (raw whole grain)
1 cup hemp hearts
½ cup shredded unsweetened coconut
1 teaspoon baking soda
1 teaspoon cinnamon powder
¾ teaspoon Kosher salt 

Place dates and water in a microwavable bowl and set on high for one minute.  Take out and stir from time to time till cooled.  Run fingers through to be sure pits and crunchy caps are all removed from the mix.  Break up with a fork and knife, but leave dates in recognizable pieces.  Set aside.

Mix butter and jaggery with a paddle, on medium speed.  When light and fluffy, add vanilla and eggs.  Continue to beat.

I use a slotted spoon to combine the dry stuff.
In a separate, large bowl, combine flour, oatmeal, hemp hearts, coconut, cinnamon, baking soda and cinnamon.  Put salt into a mortar, and grind with a pestle for a couple of strokes, just to break it down a bit.  Add to the dry mix and mix in completely.

Reduce mixer speed to low and add the dry mix a big spoonful at a time.  When all dry ingredients are mixed in, add the date bits a little bit at a time.  Keep speed on low so date bits don’t get broken down into a paste.  You want the bits visible and large enough to be savoured.

Spoon onto ungreased baking sheets and bake in a preheated oven (325F) for twelve to fifteen minutes, till bottoms become slightly golden.  Let cool three or four minutes, then remove to cooling racks.
Dates should be VISIBLE (edited!) in the dough.


Resist gobbling these down all at once.  That comforting warmth they offer goes especially well with a bit of good cheese.  Go ahead, make a meal of these if you’re feeling especially self indulgent.  Yum… 


Stay tuned for more healthy morsels to be served at our  national Tai Chi event.  I’m seriously thinking of making cumin studded savoury peanut butter cookies next.  I need to update the pictures for them anyway, and oh my, but they are fabulous too!









Most went to the Tai Chi Centre, honest...

Wednesday, 7 May 2014

More Jaggery Nutella Brownies


Jaggery Nutella Brownies

Usually I like the idea of brownies more than the brownies themselves.  Especially when they're commercially made, I find them so sweet they sting my mouth, and there's a strange flatness in their taste, possibly from the white flour.  These brownies are made with more substantial ingredients, whole wheat, nutella and jaggery, a raw Indian sugar.

I will confess here that I've posted this recipe before, but since we gobbled them down so quickly, I couldn't take any pictures.  Today I made these for our Tai Chi High Tea, a mother's day event.

This time I veered a little off the original recipe. My first recipe is very rich and squishy, and since these brownies need to be transported to the Tai Chi centre, and eaten while standing up, (in the middle of parting wild horse's mane, for example) I wanted them a little less squishy.  So I added additional whole wheat flour, increasing the amount to two thirds a cup.  I also cut down on the butter just a smidge, say a scant half cup rather than a level half cup.

You'd be crazy not to lick the spoon and cup afterwards...
This recipe takes three hours including cooling time and makes 9 two inch brownies.  325F.

Otherwise, I've used the same recipe:

2/3 cup whole wheat flour
1/4 teaspoon coarse salt (reserve a little)

scant 1/2 cup melted butter
2 eggs
1 teaspoon vanilla
1/2 cup jaggery (raw Indian sugar, or use brown if you must)
1 cup nutella

First, mix the flour and salt in a separate bowl.  In the mixing bowl, combine cooled melted butter, eggs, vanilla and jaggery.  Beat at medium speed till jaggery is dissolved.  Add the nutella.  (You are allowed to lick the spatula and measuring cup later.)
Beat till the jaggery is smoothly mixed in.

Turn the mixer onto low, and add half the flour mix, along with half the melted butter. Slowly mix in.  Add the rest of the flour and butter and continue to beat at medium speed.

Pour the batter into a parchment lined eight by eight inch pan.  Smooth with a spatula, and sprinkle in mere grains of the remaining coarse salt. These morsels need to be few and far between.

Bake at 325 F for thirty-five minutes or until toothpick comes out clean.  Cool on a rack for one hour.  Lift parchment and brownies from pan and continue to cool for another hour before cutting into squares.

As I said in my original recipe, these don't need icing.  If you like them super sweet, you could go ahead and make a chocolate butter icing, but why?  They are delicious as they are.
Even prettier when the nutella is blended in.



Too bad I couldn't keep the lot.


But no, I cut them up into two inch squares, wrapped them in saran, and I will confess I cut off this one rough edge, so hubby and I could each have a taste.

Jaggery Nutella Brownie
Yummmmmm

Thursday, 24 April 2014

Turmeric scented basmati rice

Turmeric scented basmati rice


Saffron is usually the way to go, but for a regular weekday night, with no company, I’m unwilling to use the most expensive spice in the world just to fancy up my rice.  Turmeric is a good alternative, tasty, colourful and full of anthocyanins.  These are the pigments that keep us healthy and literally glowing!

This recipe adds about ten minutes to the usual amount of time it takes for rice, so count on about thirty minutes in total. 
Onion slices should be thin and not too long.

1 tablespoon oil (I prefer ghee)
¼ red onion, thinly sliced and cut in half
1 teaspoon cumin seed
3 green cardamom pods
1 cinnamon stick
1 ½ cups basmati rice
¼ teaspoon turmeric (or more to taste)
3 cups water
½ teaspoon salt (or to taste) 

Turn the stove to ‘high’ to heat the oil in a rice cooking pot.  (Make sure it has a close fittin lid.)  Add cumin and let sizzle for a few moments.  Add pieces of sliced onion, along with cardamom pods and cinnamon. 

Stir to give time to get rice buttery.
Turn heat to ‘medium’ and cook till onion is transparent and golden in spots, about five minutes.  Add the rice and turmeric, stirring around a bit.  Pour the water into the pot, add salt, and turn heat back onto ‘high’. (You may wonder about my not mentioning the need to wash the rice.  The rice sold here is very clean, never a rock or weird object.  I used to wash it to remove extra starch, but it isn't necessary). 

As soon as the water boils, cover the pan and turn heat down to ‘low’.  Leave it be for twenty to twenty-five minutes.  Uncover, fluff with a fork, and you’re done.  


Cover as soon as boiling starts, and lower heat.


This rice makes a great accompaniment to a main, it tastes better than plain rice, and it’s slightly healthier because of the turmeric.  The only problem is you might eat too much of it…


Buttery, aromatic and a bit healthier than usual.  Yum...