Karina | Crazy About Cooking

Sweet Potato and Chickpea Curry

Karina Savoury Temptations, Vegan, Vegetarian 14/06/201924/07/2019 0 Comment

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Indian food is always (wrongly) associated with some sort of curry. The truth is, we have a plethora of dishes and ingredients that vary from state to state, mostly depending on the climate and produce available.

However, we do love our curries, especially during the winter months. The food is richer and if vegetarian, will usually be made of warming ingredients. This recipe, adapted from Jamie Oliver’s sweet potato, chickpea and spinach curry (I left out the spinach) is made with coconut milk and combines North and South Indian flavours. The sweet potato cuts through the spice and chickpeas add a protein packed punch to this flavoursome dish.

Serves 2-3 people

Prep time – 45 mins + additional time if you’re using fresh chickpeas

Ingredients

2-3 tbsps olive oil
1 large red onion (sliced)
2 cloves garlic (crushed/chopped small)
1 green chilli
2 cm piece ginger
1 tbsp curry powder
1 tsp each cumin and coriander powder
1 can of chickpeas (400 gms)
2 sweet potatoes, peeled and cut roughly
4 ripe tomatoes, chopped roughly (or 400 gm can)
1 can coconut milk
Salt and pepper, according to taste

Method

Heat a deep pan and the olive oil on a medium flame. Fry the onion till it softens and turns translucent. Tip in the garlic, chilli and ginger. Once softened, mix in the spices and fry till fragrant (you might need to add more oil).

Add the cut sweet potato and stir till coated with spices, and then stir the chopped tomatoes.

Bring to a light simmer and stir in the coconut milk (be sure the flame isn’t too high or the milk will split).

Once the potatoes are semi cooked (poke with a fork, if you can pierce the skin it’s good to go), add the can of chickpeas and stir till they are coated with the gravy.

Simmer till they soften and the potatoes are cooked. You can leave the lid open for the last few minutes if you prefer a semi-dry curry.

The health benefits of the ingredients are always a consideration when it comes to cooking Indian food at home. Whether it is the addition of mint and yogurt to cool the body, fennel or cumin seeds for digestion, turmeric for immunity, and many more fragrant spices which elevate the flavours of the dish, they are all perfectly paired with a bland base of carbs (rice or roti) for balance.

Happy Cooking!

Karina

French Toast with Berries and Mascarpone

Karina Brunch Favourites, Sweet Treats 11/06/201924/07/2019 0 Comment

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French Toast is one of those dishes which may seem a little too decadent for breakfast, but is worth every bit of effort and is as easy as frying an egg (with a sprinkle of fairy dust).

Most recipes suggest using day old brioche for the best results. If I’m honest, I find brioche too rich and heavy, especially if it’s topped with mascarpone. You can use a thickly sliced Vienna loaf like I did, or plain sandwich bread. I added a pinch of cinnamon and a splash of vanilla to my batter for an extra flavourful result.

Makes 6 slices of french toast

Prep time – 30 mins

Ingredients

6 slices of Vienna loaf/Brioche cut thick
3 eggs (room temperature)
2 tbsps brown sugar
100 ml full cream/coconut milk
1 tsp vanilla essence
Pinch of salt
Pinch of cinnamon (optional)
Butter and olive oil (as needed)
Raspberries, maple syrup and softened mascarpone to serve

Method

Whisk the eggs with milk until frothy. Add sugar, vanilla and cinnamon till combined. Pour into a flatter bowl and reserve some of the mix.

Heat a large frying pan with a splash of oil and a knob of butter (adding butter directly to a pan makes it burn faster).

Soak the thick slices of bread (30 seconds each side), and fry till golden brown on both sides.

Serve warm with a dollop of mascarpone, fresh berries and maple syrup.

For a more decadent version, make a small slit in the middle of the slices , and stuff with a spoonful of Nutella, or squares of chocolate.

If you choose to make a dairy free version using coconut milk, try and use the full fat, canned version and sprinkle the slices with desiccated coconut just before serving.

Happy Cooking!

Karina

Pickled Baby Radishes with Fennel

Karina Condiments, Savoury Temptations, Vegan, Vegetarian 06/06/201906/06/2019 0 Comment

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This lovely, refreshing recipe is very different to pickles we have back in India, but is more of a condiment that can be used in salads for a mouth-puckering bite, with fried chicken, or even on top of sandwiches. Finely sliced pink radishes, paired with the umami flavours of red wine vinegar and honey, come together in a beautiful, crunchy, salty-sweet harmony. Paired with fennel seeds for an aniseed-y touch, you will always have a jar in your house, just like I do.

Prep time – 15 minutes

Ingredients

5 pink baby radishes, sliced paper thin (use a very sharp knife or a mandolin)
1 cup red wine vinegar
1/4 cup water
2 tbsps honey
1 tsp fennel seeds
salt to taste

Method

Put the sliced radish in a jar and set aside.

In a small saucepan, boil the vinegar, water, honey and fennel seeds together till vinegar is reduced by half (vinegar has a very strong smell when boiled, so be sure to keep windows open)

Once reduced, pour hot liquid in jar, on top of radishes.

Leave for half an hour and serve as you prefer, or leave overnight in pickling liquid and have the next day.

Store in a cool, dry area for up to 2 weeks.

Growing up in India, pickled vegetables were always present on the table as the perfect, spicy condiment to pair with rice/roti, a big bowl of veggies and of course, some homemade yoghurt. I have an unhealthy love for everything sour (except candy) and often ate spoonfuls of carrot, turnip (my absolute favourite), raw mango or lemon pickle.

It may sound silly, but pickles are almost a way to connect to the past. My grandmother is an expert pickle maker and uses recipes passed down from her mother and I still remember sneaking outside and picking out slices of turnips in their heady mixture of spices, jaggery and salt – doing their magic as they fermented in the sunlight. The aniseed is a homage to those flavours, but baby onions and radishes in vinegar are often a staple in many Indian households and restaurants, a thick slice of beetroot in the jar providing a delightful, pink tinge to the delicious condiment.

Happy Pickling!

Karina

The Best Banana Bread

Karina Beginners Baking, Snack Food, Sweet Treats 04/06/201908/06/2019 0 Comment

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This beautiful, super simple banana bread is adapted from Australian Chef Karen Martini’s cookbook New Kitchen.

A combination of super ripe bananas and lovely, creamy Greek yoghurt, this is the perfect breakfast, lunch, dinner, snacky cake (just eat it all day, everyday – I dare you to stop).

I’ve adapted the recipe slightly and used walnut meal and desiccated coconut for a toasty, extra moist result.

Prep Time – 15 mins + 30 mins baking time

Serves – 4-5

Ingredients

100 ml extra virgin oil (I used 50 ml neutral vegetable oil)
80 gms brown sugar
1 tsp vanilla essence
1 egg
50 gms greek yogurt
100 gms wholemeal/plain flour
70 gms walnut meal
50 gms desiccated coconut
Pinch of salt
1 tsp baking powder
1 tsp soda bicarbonate
2 large, extra ripe bananas (mashed)
1 banana and some walnuts for topping

Method

Line a loaf tin with some baking paper and pre-heat oven to 180° c.

Combine the oil and sugar together and whisk till fluffy. Add the vanilla essence and the egg, then slowly beat in the Greek yogurt till it is smooth and no lumps remain. Add mashed bananas to the mixture (you can add a little more sugar if the bananas aren’t ripe enough).

Combine all the dry ingredients in a separate bowl. Slowly add to wet ingredients and fold till combined. Be sure you don’t over mix the batter. You can add a little milk while folding if the batter is too dry.

Tip into your prepared loaf pan and top with a banana slices lengthways down the middle. Sprinkle with walnuts or desiccated coconut and bake for 20-25 minutes or until golden.

Serve warm with cream, vanilla ice cream or just by itself.

My aunt once told me that you should always use the ripest bananas to make banana bread. The soft texture and concentrated sugars ensure a strong banana flavour and you end up using half the amount of sugar.

A simple trick to ripen your bananas is to lay them flat on a baking sheet (skin on) and pop them in the oven (200° c) for 10-15 minutes. The skin should turn black and slightly sticky! Mash when cooled and use as directed.

Happy Baking!

Karina

Veggie Black Bean Burgers

Karina Jamie Oliver Recipe Roadtest, Recipe Roadtest, Savoury Temptations, Uncategorized, Vegetarian 31/05/201906/06/2019 0 Comment

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Black beans are my new favourite ingredient. Packed with protein, inexpensive and easy to cook, black beans are versatile and can be used for both sweet and savoury recipes (I tried black bean brownies and my world has changed).

I adapted the Jamie Oliver Black Bean Burger recipe and put my own twist on it by ditching the tomato and caramelising the onions instead of lightly pickling them. Topped with kale, melty cheese and buttery toasted buns, this recipe is a perfect spin on a healthy burger.

Makes 6 burgers | Prep time – 20 minutes

Ingredients

2 small onions, sliced
1 red chilli
2 cloves garlic
2 tbsps red wine/ balsamic vinegar
3 tbsps barbecue sauce
2 x 400 gm tinned black beans
2 spring onions, chopped finely
150 gms bread crumbs (or almond meal if you’re gluten free)
2 tsps lemon juice
100 gms kale
olive oil
sour cream to serve (optional)
6 cheese slices
6 burger buns, cut in half

Method

Heat a frying pan with some olive oil and fry onions till softened. Add in the garlic and chilli. Fry till fragrant and pour vinegar into pan.

Allow the vinegar to evaporate and mix in the barbecue sauce. Cover the pan and leave on a low flame, allowing the onions to caramelise for 15 minutes. Stir the onions so they don’t stick to the bottom of the pan – season according to taste.

Drain the beans and put them in a food processor with salt to season. Blitz till the mixture the beans are crushed. Combine with breadcrumbs, crushed garlic, lemon juice and spring onions. The beans may look dry, but once you start combining the other ingredients, you will notice the mixture is quite wet. Add breadcrumbs till the mix holds together.

Shape into 6 patties, and fry in a shallow pan on either side till brown. Top with cheese and turn off the heat. Cover the pan and allow the cheese to melt while the buns are toasted.

Toast the burger buns and layer with kale, the burger patty, caramelised onions and sour cream if desired. Serve hot with chips on the side.

I used canned black beans because they cut half the cooking time, especially on a long day after work or classes. You can use fresh/dried black beans, but be sure to soak them overnight so they cook faster. Boil/pressure cook with salt for 45- 50 minutes.

The great thing with this recipe is that it can be adapted to suit different tastebuds and choices. You can go the classic route and add plain sliced onions, tomatoes and lettuce, or even top with some garlicky yoghurt and use cumin in your patty for a Mediterranean twist.

Happy Cooking!

Karina

Peanut Butter Banana Bliss Balls

Karina Sweet Treats, Vegan, Vegetarian 26/04/201906/06/2019 0 Comment

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Bliss balls (just a cute name for them really) are essentially healthy, rolled up versions of raw granola bars. Deceptively easy to make, they are nutritious, filling and can be made using multiple flavour combinations. For this version, I used a slightly ripe banana, a nice scoop of peanut butter and rolled it in cocoa powder for a chocolatey kick. I used almond meal for structure, however you can use crushed peanuts or a handful of oats too!

Prep time – 15 minutes | Makes 8-10 bliss balls, depending on size

Ingredients

1 slightly ripe banana
1/2 cup almond meal (or more, depending on texture), plus extra for coating
1/2 cup instant oats
2 tablespoons peanut butter
1 tsp. chia seeds
2 tbsps. honey (for a vegan version use maple syrup or rice malt syrup)
2 tbsps. desiccated coconut (optional)
Cocoa powder, for coating

Method

Mash the banana with a fork and mix the honey and peanut butter in it.

Add the almond meal, oats and chia seeds in small batches and fold until incorporated.

The mixture should be like a slightly sticky dough that holds together when pressed.

Scoop out even spoonfuls and roll the mixture into balls (use a dab of coconut oil on your hands to prevent it from sticking to your palms).

Once this is done, place on a tray/plate lined with baking paper and refrigerate for 20 minutes.

Take the bliss balls out and roll them in some cocoa powder and sprinkle with almond meal or desiccated coconut as desired.

If you’ve grown up in India, your mom probably forced you to eat almonds every morning, rain or shine. My mother maintains that these 6, vital almonds are the sole reason I have a good memory (of course we don’t mention the time’s tables I was made to memorise). In conclusion, I got to a point where I realised I looked forward to my daily dose of nutrition, and actually loved how almonds tasted. Fast forward 15 years and I’m constantly looking for creative ways to include them in my recipes.

After moving to Australia I tried proper almond milk for the first time, and it slowly became one of the staples in my fridge. It’s light, slightly sweet and nutty, and is a versatile base for milkshakes, overnight oats and chia puddings too. And of course, there’s almond meal. I call it my cheats flour because I use it while baking 90% of the time. It guarantees a fudge, softer texture and always tastes amazing. Of course you can substitute it for hazelnut, coconut or even walnut meal depending on what flavours you are going with.

Alternatively, try making your own nut butters and swap out the peanut butter as desired.

Happy Snacking!

Karina

No-Bake Popcorn Pretzel Fudge Bars

Karina Beginners Baking, Sweet Treats 11/04/201906/06/2019 0 Comment

This delightful recipe is perfect if you don’t have an oven and want to make something quick to satisfy your chocolate cravings.

Paired with buttery, crushed popcorn and pretzels, the condensed milk and chocolate filling is perfectly balanced with just the right amount of crunch and salty-ness which transforms it into a delightful treat for all.

Prep time – 20 mins + 4 hours for chilling

Makes 10 small squares or 8 medium sized squares

Ingredients

1 can condensed milk
100 gms unsweetened cocoa powder (or 60 gms for milk chocolate bars)
2 cups plain, salted popcorn
1 cup pretzels
2 tbsps melted butter
1/3 cup thickened cream
Popcorn + pretzels to decorate

Method

Line a square baking tin with baking paper. Crush the pretzels and popcorn till the mixture resembles breadcrumbs and mix with a tbsp of condensed milk and melted butter.

Rub the mixture till it sticks together, and flatten on the base of the baking tin. Refrigerate for 30 mins.

Empty the condensed milk into a mixing bowl and microwave for 1 minute (stir at 30 second intervals) so it is not too thick and hard to mix.

Sift in the cocoa powder and fold till incorporated, then fold in the cream.

Pour over base and refrigerate and decorate with pretzels and popcorn when the top is slightly firm. Refrigerate for 4 hours or till the bars are set.

This recipe was created by accident, purely because I had an open can of condensed milk and an intense craving for some golden, gooey, salted caramel.

One of my tried and tested recipes is Dulce de Leche, in which you simply pop a can of condensed milk in a pan full of water and leave it on the stove for a good hour or two. Since the can was already open, I tipped the milk into a ramekin and proceeded to duplicate the process in a water bath, in the oven.

I’m not going to say it didn’t work, but even after 2 hours, the condensed milk remained quite milky and refused to caramelise further.

The only think I could think of doing was turning it into a delicious chocolate slice. And hence – the fudge bars were born.

The addition of cocoa powder helps to balance the syrupy sweetness, especially when it’s paired with a comparatively savoury base. Add a splash of vanilla, or experiment with crushed peanuts, crackers or even a simple, flaky pastry crush for exciting variations.

Happy Cooking!