If you are craving dal but time is tight, use your pressure cooker to make Food To Glow’s healthy, flavour-jammed tarka dal in less than 20 minutes. Yes, 20 minutes. Vegan Indian food made easy and family-friendly. You will also find a top tip for getting the most nutrition from turmeric.
This may verge of heresy, but I prefer dal made in a pressure cooker to traditional, slow cooked dal.
There, I’ve said it.
The preference is not based on taste. Having made this exact recipe in a slow cooker, on the hob (where I almost always burn the lentils!), and in my new electric pressure cooker, I can vouch that the flavour is just about the same for all methods. Give or take a burnt lentil. 🙂
Contrary to what I previously believed and practised, pressure cooking is more than just a speedy way to cook lentils, beans, hard vegetables and rice, but is in fact a viable and delicious way to cook a whole recipe.
Of course you knew that already, didn’t you? Continue reading
A commissioned recipe
Who can resist a pillowy, chewy homemade crumpet? Especially if it’s made healthier with wholegrain rye flour and a touch of Manuka honey? A perfect breakfast or anytime treat.
As an American growing up in the 70s a big treat for my sister and me would be to have a tea party. As we sat down at our tiny wooden play table, in our finest frilly dresses, we waited quite breathlessly for this much anticipated feast of all things usually forbidden.
Of course as we entered our teens the idea of these twee celebrations of tiny food stuffs was shunned in favour of the thrilling new world of fast food. But at the age of nine or so we felt instantly grown up at our table for two, and adjusted our manners accordingly. Any volatile argument was held in abeyance just long enough to sup our lukewarm milky Lipton tea and scoff a tiny Melamine plate of delicacies.
I don’t recall my Mother doing a lot of baking, but she had a knack for selecting just the right items to create a mood for any type of party or dinner. On these occasions there would be pink wafer biscuits, Pepperidge Farm Milano cookies (the height of sophistication!), and – from the only bakery in town – Viennese butter biscuits tacked together with jam. But even then I preferred the savoury option, and if there was a Thomas’s English muffin on the plate I would leave that until last to linger over the salty flavours and dab my fingers in the buttered/margarined (70s remember) crumbs.
But Kellie, this post is about crumpets.
It is indeed, but as an ex-pat American this was perhaps the first tangible link I had with the Old Country. I loved the Beatles, ELO, David Bowie and the Who, but those buttered, American-made and English-named holey breads made me fall in love with Britain. And I wouldn’t get arrested for picking one up and taking a bite. 🙂 Continue reading
Make your own food fireworks with homemade kimchi. This spicy, pungent, fermented vegetable dish will make any savoury recipe sparkle with added umami and interest. Try adding it to tagines, chilli, omelettes, cornbread, nachos and, of course, that Korean staple, bibimbap. Sure kimchi is a bit smelly, but goodness it’s good. And good for you. Go on, I dare you!
My love for kimchi is laid bare on Instagram just about every week, mainly on avocado toast with a three-fingered pinch of fresh sprouts. Its gingery-hot vibe is a terrific way to wake up and not have to smell the coffee. Who needs caffeine when you have kimchi?
I don’t have kimchi as Korean do – a punchy but fresh-tasting fermented pickle alongside breakfast, lunch and dinner. I get through a good bit of kimchi for a fermented food latecomer, but I haven’t quite managed the triple. And my uses are not at all traditional: stirred into chillis, curries, tagines (exceptional added to my chickpea and vegetable tagine instead of harissa), but also mixed into spiralised or grated veggies, like carrot, cucumber and squash, and in omelettes. Continue reading
Enjoy this fuss-free, family-friendly vegan pasta dish for a midweek supper, or at the weekend with a glass of wine. Full of nutritious beta-carotene and quercetin, this healthy, creamy mac and cheese look-alike is full of the goodness of sweet pumpkin and tender roasted red onion. Make it gluten-free with your favourite g-f pasta shapes.
A commissioned recipe.
Creamy is the food texture of choice for comfort, autumn, and luxury. A happy word. Any dish of this description, or recipe with this appellation, positively invites you to pull up a chair, grab a fork and get stuck in to some serious eating – and mmming.
Where spring and summer foods are full of crunch, autumn and winter fare is all about the smooth. And what is smoother – and more comforting – than a plate of richly dressed pasta?
Whatever one’s dietary stance, who can resist top-notch pasta
ribboned smothered in a velvety, rich sauce? Not me, I tell ya.
But can I let you in on something? Creamy doesn’t have to mean cream. Or even a vegan version of cream. And it doesn’t have to be filling and trouser-stretchingly rich. Continue reading
Nearly everyone and everything says that autumn has arrived: my flame-red Virginia Creeper climbing up the garage; the carpet of crispy oak leaves on my sad excuse for a lawn; excitable foodies on Instagram going pumpkin latte-mad; pull-out newspaper supplements with food porn shots of, yup, pumpkins.
So I’m finding this warm weather really confusing. The shops are full of pumpkin this and that (actual pumpkins, pies, candy, costumes…), cosy sweaters and furry boots. But I’m not quite feeling it. Our recent week in the Lake District was like summer and now, packing for Tokyo (I will have been away three days when you read this), I’m rolling up linen t-shirts and packing open-toed shoes. When is autumn going to arrive?? Continue reading
Before the brambles completely go, I thought I would slip this under the seasonal food wire. No sweet breakfast in autumn can be truly complete without something darkly juicy mixed in. And freshly foraged brambles (small wild blackberries) fit the bill nicely.
Right now I am in the Lake District of England, reviewing a cottage for cottages.com, and mostly we are driving and walking to places with great food and even better views.
Stunning views everywhere you look – The Lake District, England
On many of our walks, vines filled with tiny jewel-like brambles reach out with thorny paws begging to be picked. So I know they are still around. But if not, frozen berries of any hue will do. I have also added frozen sour cherries to amp the flavour and nutrition credentials, so feel free to do similarly. Continue reading
In partnership with Debenhams
A gluten-free spin on one of everyone’s favourite cakes, Coffee and Walnut. As well as rice flour and walnuts, sweet potato is included for extra moistness and sweetness. Top with the silky marscapone frosting (I dare you not to eat at least half while the cake bakes!) or leave naked for an Espresso version.
I recently had the pleasure of baking for a wedding between two very special people, and their honoured guest.
Of course almost all weddings are special and wonderful occasions (and this one was personally very special as my wonderful husband had the honour of conducting the service). But this one by its very nature was one I will never forget.
It was a wedding that would not have taken place without the Anthony Nolan donor register, the world’s first register to match bone marrow donors with people in need.
The honoured guest was the bride’s 28 year-old bone marrow donor. Continue reading
In partnership with Circulon
Turmeric, black pepper and healthy fats are best friends when it comes to nutrient bioavailability to the body. You may already use this almost magical combination in something like my Spiced Golden Turmeric Milk, but here it is used with naturally gluten-free chickpea flour (besan/gram) to make crisp-edged filling farinata (savory pancakes). Top with whatever you fancy, but we like this combination with smoked salmon and raw veggies. It gets an extra fillip of tang and nutrition from the turmeric and lemon dressing. Vegetarians and vegans, sub out the salmon for avocado. Breakfast, brunch, lunch or a light supper – farinatas are always welcome.
The batter makes about six 8-inch pancakes (two each is a good serving), and the batter keeps for about 48 hours in the refrigerator.
Daily I reach into the drawer below my hob and rummage through a messy pile of six skillets, of varying size and decrepitude, usually pulling out whichever is on top. I don’t know about you, but most of the time when cooking I use a frying pan just to fry off onions or other vegetables, then decant everything into a dish to go in the oven, or into a bigger pot.
Frying pans are work horses of the kitchen, but never seem to get the love of, say, a food processor or power blender. However, for awhile now I have not only been making a meal in a frying pan, but sometimes even eating out of it too! Continue reading
A green and healthy homage to that fruity, sweet American confection, the Orange Julius. Kale, matcha green tea powder, optional hormone-balancing and immune-boosting maca powder, and a few other good-for-you foods are blended with the usual vanilla and orange. A 21st century interpretation of a 1920s drink easily made in your blender for a nutritious breakfast, snack or post-workout drink.
I remember as a teenager being very fond of Orange Julius. For those of you unfamiliar with this brand, the main product used to be a rather iconic milky orange drink called, wait for it, the Orange Julius. No trip to the mall was complete without a brimming cup of it – as well as a fat, soft pretzel for good measure. I was quite skinny so managed to get away with it! Back in the olden days (in the 1970s and 80s) I think it was just orange but, looking on their website, they have all kinds of new-fangled fruity flavours. But like all favourite things in youth there’s a sting in the tail. Or rather, a helluva lot of sugary calories. And egg white powder. Ugh. Continue reading
Comfort food + baking = chocolate brownies. It’s a simple equation that even the most maths phobic person can get their head around. Black beans, dates and chaga send you to the top of the class. This is the perfect recipe whether you like fudgy brownies or cakey brownies. Win-win! Gluten-free, refined sugar-free, and with an immune-boosting, energising optional shot of chaga.
Looking back on your life, can you honestly say that you’ve had enough brownies?
Good brownies, I mean. Brownies that when eaten compel you, possibly embarrassingly so, to close your eyes and sigh with pleasure.
Maybe your favourite brownie defies ladylike eating, the first bite giving way to serious liquid chocolate aaahhhs and risk of special-blouse ruination. Or perhaps you prefer a more business-like, cake-like, brownie that can be eaten without fear of sacrificing your outfit and lipgloss.
We all have our favourite type of brownie, but generally they fall into two camps – fudgy or cakey. If we are exceedingly lucky we clock this preference early in life, thus avoiding one of the most profound but common food disappointments of our age – the “meh” brownie. You eye it up on the upended wooden crate at the posh coffee shop/lab, perhaps not convinced. But it is a brownie, so must be tried at the very least. Continue reading