Rocky road cupcakes

When I saw these cupcakes on DH magazine, I though they were chocolate cupcakes. But I was wrong – they were rocky road cupcakes! With marshmallow and Nutella... Yum. :D

It was like the first time I heard “Crazy” on the radio – I could’ve sworn it was Moby...



Rocky road cupcakes
from Donna Hay magazine

250g unsalted butter, softened
1 ¼ cups + 2 tablespoons (274g) caster sugar
4 eggs
2

Roasted cheese, bacon and tomato salad

I told you the other day that desserts are my favorite part of a meal – indeed, they are. But the savory recipes on the DH magazine are impossible to resist – I especially love the soups and salads, like this one.

I’ve tweaked it a bit, using arugula and balsamic vinegar instead of spinach and red wine vinegar; minor changes – nothing silly like choosing John Malkovich over Hugh Laurie. :D

Chickpea Flour Curry

I'm still playing catch up and struggling to get back into a routine after coming home from my vacation. I've been revisiting tried and tested staples and turning to easy meal solutions, like this chickpea flour curry. I suspect I'll be spending more time in the kitchen when the Fall temperatures set in.

Chickpea flour has long been a staple in my kitchen, but over the past few months, I've been restocking my supply more frequently since I have discovered besan flour can shine as the main ingredient in a dish, and also serve as a replacement for gluten flours in baked treats (think Chocolate Cocoa Brownies with Dried Cranberries and Chickpea Flour). Mona's recipe for Besan Ka Salan (Gram Flour Curry) caught my attention right away, not only because it sounded so good, but also because chickpea flour dishes like this one are a good solution for a quick but healthy and satisfying dinner. As Mona suggests, this dish is best served with an Indian flatbread such as naan instead of rice. It is also advisable to serve the dish shortly after it is prepared so it doesn't dry up. You want that liquid component to scoop up with the naan.

Chickpea Flour Curry

Adapted from Mona's Besan Ka Salan

few teaspoons of oil
1 small onion, chopped (or 2 large shallots, chopped)
1 teaspoon of black mustard seeds
1 teaspoon of cumin seeds
3 - 4 green chilies, seeded and finely chopped
1/2 teaspoon of chili powder
1/2 teaspoon of cayenne
1/2 teaspoon of coriander
1/2 teaspoon of garam masala
1 teaspoon of dried fenugreek leaves (methi)
1 large tomato, seeded and finely chopped
1 cup of chickpea flour (besan)
1 1/2 cups of water
fresh parsley for garnishing

Heat the oil in a non-stick pan over medium heat. When hot, add the mustard seeds and cumin seeds to the pan. Cook, stirring frequently, until the mustard seeds turn brown and begin to pop. Add the onion (or shallots) to the pan and cook until browned. Now add the green chilies, chili powder, cayenne, coriander, garam masala and fenugreek leaves and stir and fry for about a minute. Add the tomato, and cook until softened. Add the chickpea flour to the pan, along with the water, and cook, stirring constantly, until the mixture thickens and it reaches your desired consistency. Add more water to the pan if necessary.

Serves 3 - 4.

More recipes using chickpea flour:
Scrambled Chickpea Flour with a Fiery Red Chili Paste
Chickpea Flour Pancakes with Crushed Peas and Cilantro
Chickpea Fritters with a Creamy Ricotta, Sun-Dried Tomato and Olive Filling

On the top of the reading stack: The White Rose: Munich, 1942-1943 by Inge Scholl

Audio accompaniment: Tierbeobachtungen by Jan Jelinek

Vanilla buttermilk cake with whipped passion fruit ganache for a very special someone

Last year, it was lemon and strawberries; this time, vanilla and passion fruit take the stage to celebrate my sister’s birthday.

I don’t bake layer cakes as often as I would like to, but when I do this is the first book I reach for – again, the results were great. The cake layers turned out tender and the ganache was delicious and light, yet easy to spread and firm enough to hold the cake

Whole Wheat Blueberry Tea Biscuits with Dried Cherries

Just got back from a whirlwind vacation that I have not yet recovered from. Truly, I need a break from vacationing! Posting will continue on a more regular basis shortly as I am craving nourishment from my own kitchen! Visited some great restaurants but there is nothing quite the same as home cooked meals. I will be catching up with my favorite blogs shortly.

I tend to avoid refined sugars, preferring instead naturally sweet foods, like fruit. For some reason, I don't eat as much fresh fruit as I should, though I snack on dried fruit daily. I suppose I prefer the condensed flavour of dried fruits. Fresh berries are another matter altogether. It is hard to resist the juicy and plump delights just as is, or with a bit of yogurt perhaps.

This year, the berries harvest is especially flavourful and abundant, and most of the week we have some sort of fresh berry on hand. The berry that is most irresistible to me is the mighty blueberry. Looking into the fridge, I caught sight of a big bowl of them peering up at me. Not that I needed to transform them at all, but the idea of blueberry biscuits never left my mind and I resolved to make blueberry biscuits that were as impressive and successful as the best blueberry muffins I have made to date.

The result ended up being dinner.

I used very little sugar in this biscuit recipe, as I prefer savory treats, but bursting with blueberries as they were, they were plenty sweet with a slight tartness imparted by the dried cherries.

Whole Wheat Blueberry Tea Biscuits with Dried Cherries

2 cups of unbleached white flour
1 3/4 cups of whole wheat flour
1/8 cup of packed brown sugar
1 teaspoon of cinnamon
4 teaspoons of baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of sea salt
1/3 cup of cold butter, cut into chunks
1 3/4 cups of yogurt (or buttermilk)
1 1/2 cups of fresh blueberries
1/3 cup of dried cherries

In a large mixing bowl, combine the flours, brown sugar, cinnamon, baking powder, and salt. Using a pastry cutter or a fork and knife, cut the butter into the flour mixture until it is reduced to coarse crumbs. Make a well in the center of the ingredients and pour in the yogurt. Stir until just combined. Gently fold in the blueberries and dried cherries.

Turn the dough out onto a floured board or waxed paper and gently knead a few times. Shape the dough into equal rounds and transfer to a baking sheet lined with parchment paper.

Bake in a preheated 375 degree oven for 30 minutes or until the biscuits are nicely browned on top. Transfer to a wire rack to cool and serve warm.

Yields roughly 12 - 16 biscuits depending on how big you want them to be.

More berry delights from Lisa's Kitchen:
Goat Cheese Cheesecake with Mixed Berries
Fresh Fruit and Berry Soup
Blueberry and Cornmeal Buttermilk Pancakes

Strawberry ice cream with caramel sauce and my new email

Before today’s recipe, there’s something I need to share with you: I’ve been having some problems with my email account and therefore I’ll use my Gmail from now on. Because I don’t know when I’ll be able to log in to the old account again, can I ask you guys something? If you have emailed me in the last couple of days, would you please resend me the email at patricia (dot) scarpin (at)

Lavender lollipops

I’d planned a salad for today’s post – a very good one, actually – but I’m desperately in need of something sweet and colorful, even if virtually. :DThese were really fun to make and turned out better than the first lollipops I tried - can’t wait to try new flavors. Any suggestions? :DLavender lollipopsadapted from this recipe½ cup (120ml) water2 teaspoons edible dried lavender buds1 cup (200g)

Baked Cherry-Stuffed French Toast with Cherry-Orange Sauce

While I'm usually quite conscious about healthy eating when it comes to meal-planning, I'll often throw the nutrition book pretty much right out the window for the occasional sweet treat or Sunday morning breakfast. Even so, I'm still nagged by the idea of using refined sugar products, particularly when it's avoidable … such as when using fresh sweet fruits. I used to adore fresh strawberries sprinkled with granulated sugar like my mom used to prepare, but I've long since tamed that hyperactive sweet tooth and started reducing the sugar in recipes or finding natural substitutes.

And when in season, fresh local sweet cherries need especially little help from sugar. Which is why cherries and orange juice need just a little natural maple syrup to make a rich, gooey and decadent sauce to dress these baked French Toast slices stuffed — of course — with even more cherries. It's like having dessert for breakfast without the guilt!

Baked Cherry-Stuffed French Toast with Cherry-Orange Sauce

French Toast:

butter for greasing
6 large eggs
1 1/2 cups whole fat milk
1 1/2 teaspoons vanilla
2 teaspoons fresh grated orange zest
16 fresh sweet cherries, pitted
4 slices fresh bakery sandwich bread, cut 1-1/2 inches thick
1/3 cup sliced almonds

Cherry-Orange Sauce:

1/2 cup orange juice
1 1/2 cups fresh sweet cherries, pitted and halved
3 tablespoons maple syrup
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon

Preheat oven to 400º and grease a large 13×9-inch baking pan with a generous layer of butter.

Whisk together the eggs in a medium bowl with the milk, vanilla and orange zest until well blended. Pour into the baking pan and set aside.

Using the tip of a sharp knife, cut a wide pocket in the side of each bread slice and stuff 4 cherries in each of the pockets.

Place the filled slices in the egg mixture. Let stand on each side for 5 minutes to absorb the egg mixture, and sprinkle the almonds over one side. Bake in the preheated oven for 10 minutes, and then turn over the slices to bake for another 10 minutes or until golden brown. Remove from the oven and let cool slightly.

Meanwhile, make the cherry-orange sauce by bringing the orange juice to a boil in a small saucepan over medium heat. Add the cherries and bring to a boil again. Turn the heat down to medium-low and cook for 10 minutes. Stir in the maple syrup, cornstarch and cinnamon, and continue to cook, stirring frequently, for another couple of minutes or until the sauce thickens. Reduce to a simmer until the French Toast is baked.

Serve the French Toast warm covered with hot cherry-orange sauce.

Other French Toast recipes you may enjoy:

Baked Strawberry Ricotta French Toast
Eggnog & Rum French Toast
Gourmet A Go-Go's Eye-Opening Blueberry French Toast

Apple slice

My blog has been featured on the Brazilian Elle mag blog! :D

Patricia Oyama interviewed me by phone and I felt really comfortable talking to her – nothing like my usual shy self; it was like chatting with a friend over some tea and cookies – or these delicious apple slices. :D

Thank you, Patricia, for the lovely post!



Apple slice
from Donna Hay magazine

Apple filling:
5 Gala apples,

Lemon tart ice cream

The weather has been crazy here lately – 29ºC (84ºF) days in the middle of winter. I like the cold and the hearty food that comes with it, but have enjoyed the sunny days as well – after all, they are the perfect excuse for making ice cream. :DI chose this flavor because of my sister’s love for all things lemon – I wonder where she got that from... :DThis is the recipe I used but the idea of

Paneer Mushroom Masala

After reading about Pooja's successful attempt to recreate a heavenly combination of paneer and mushrooms that she originally enjoyed at a restaurant, I couldn't resist trying it myself. Paneer and mushrooms are two of my very favorites and I can think of few combinations that would be as pleasing to me, especially simmered in a spicy tomato based creamy gravy. The addition of freshly ground roasted spices provides a deliciously pungent undertone to this hot dish, while the cashews impart a subtle nuttiness that compliments the earthy mushrooms and the big chunks of fried paneer. Truly, there is a unique burst of flavour in every single bite.

I daresay it's as good as exquisitely prepared matar paneer.

Paneer Mushroom Masala
Adapted from Pooja

1 cinnamon stick
6 cloves
1 teaspoon of cumin seeds
1/4 teaspoon of black cardamon seeds
1 star anise

1/4 cup of raw cashews
1 1/2 teaspoons of poppy seeds

400 grams of paneer cheese, cubed
1 large onion, finely chopped
1 inch piece of fresh ginger, peeled and grated
1 clove of garlic, minced or crushed
2 - 3 green chilies or jalapenos
2 fresh bay leaves
2 fresh mint leaves, finely chopped
1/2 teaspoon of chili powder
1 1/2 teaspoons of turmeric
1 teaspoon of garam masala
3/4 teaspoons of ground coriander
1/2 teaspoon of ground cumin
1/2 teaspoon of paprika
1/2 teaspoon of cayenne

3 medium-large tomatoes, finely chopped
14 ounces (397 grams) of mushrooms, sliced
2/3 cup of fresh peas
3/4 cup of cream or yogurt
1 teaspoon of dried fenugreek leaves (methi)
sea salt to taste
fresh parsley, chopped, for garnishing

butter and oil for frying

Dry roast the cinnamon stick, cloves, cardamon seeds, star anise and cumin seeds in a frying pan over medium low heat until the cumin seeds change colour a few shades and the spices are aromatic. Transfer to a spice grinder and grind until you have a powder. Set aside.

Grind the cashews and poppy seeds together with a few tablespoons of water into a paste. Set aside.

In a large frying pan, heat a few tablespoons of butter over medium heat. When hot, add the cubed paneer cubes and cook, gently flipping the cubes often, until the paneer is golden brown on all sides. Remove with a slotted spoon and set aside.

In a large pot, heat a few teaspoons of butter and oil over medium heat. When hot, add the onions to the pan and stir and fry until they soften and begin to brown. Add the ginger and garlic to the pot and stir and fry for another minute. Now add the ground dry roasted spices, the chili powder, turmeric, paprika, cayenne, ground cumin, coriander, garam masala, hot peppers, and the mint and bay leaves. Stir and fry for another minute.

Add the chopped tomatoes and mushrooms to the pan and simmer until the mushrooms just begin to turn tender. Toss in the fresh peas, cream, cashew poppy paste, methi leaves and salt and simmer until the peas are cooked - roughly another 10 minutes.

Reduce the heat to low, add the fried paneer cubes, cover and gently simmer for another few minutes. Remove the bay leaves before serving.

Serve with any Indian flatbread or over hot basmati rice.

Serves 4 - 6.

Other recipes you are sure to enjoy:
Shredded Paneer with Tomatoes, Chilies, Mushrooms and Chickpeas
Macaroni and Paneer Cheese
Mattar Paneer
More Matar Paneer

On the top of the reading stack: The White Rose: Munich, 1942-1943 by Inge Scholl

Audio Accompaniment: Substrata by Biosphere

Crunchy-top pear muffins

I have received several comments and emails regarding the better than brownie cookies I posted a while ago - the recipe worked out fine for some of you but not so much for others... I’m sorry to hear that and have updated the post with info on the chocolate I used and on cooling the chocolate + butter mixture for 5 minutes prior to adding the other ingredients - I hope it helps!

If you’ve had

Roasted Corn and Jalapeño Cheese Soup

Unless directed otherwise, peppers mean only one thing to me: hot peppers! And so it should come as no surprise, least of all to my good friend Jacqueline, that I should respond to her pepper theme in this month's No Croutons Required challenge with a hot pepper soup … especially when the challenge should coincide with the first jalapeño peppers to be picked from my garden and the first local corn.

Four jalapeños and a splash of cumin add a subtle and pleasing heat to the sweetness of roasted fresh corn and the refreshing tang of fresh lime juice and cilantro, while puréed pinto beans lend depth and a wholesome nutrition to this light and summery soup. Rounded off with a little sharp jack cheese, this is a delicious and refreshing mid-summer soup for serving outdoors for lunch or as a small evening dinner with a plate of hot brown rice.

I'd also like to extend a special thanks to Pooja, Shubha and Muneeba who have recently passed on a Creative Blogger award to me.

Roasted Corn and Jalapeño Cheese Soup

1/2 cup of dried pinto beans
5 ears fresh corn with husks
2 tablespoons of olive oil
4 green onions, both white and green parts, chopped
4 jalapeño peppers, seeded and chopped
1/2 teaspoon of ground cumin
2 cups vegetable stock
small handful fresh cilantro, chopped
juice from 1 lime
3/4 cup of grated fresh jack cheese
1 teaspoon of sea salt, or to taste
chili powder for garnish

Rinse the beans and soak overnight covered in several inches of cold water with a little yogurt whey or lemon juice added. Drain and add to a medium saucepan. Cover with 3 cups of fresh water and bring to a boil. Immediately reduce the heat to low, cover, and let simmer for 1 to 1 1/2 hours or until the beans are soft. Set aside the beans and their cooking liquid.

Meanwhile, preheat an oven to 450°. Place the ears of corn in their husks on a baking sheet. Roast for 30 minutes, then remove from heat and let cool for 30 minutes. Remove the husks and pare the kernels from the ears. Set aside.

Heat a large saucepan or soup pot over medium heat. When hot, toss in the olive oil, wait a few moments, then swirl around to coat the pan. Add the white parts of the green onion and the jalapeños, and sauté for 2-3 minutes. Stir in the ground cumin and continue to fry for another minute.

Pour in the beans with their cooking liquid and the vegetable stock. Bring to a slow boil, and add the cilantro along with half the corn. Remove from heat and purée the soup until smooth using a hand blender or in batches in a desktop blender. Return to the stove, turn down the heat slightly, and simmer for 10 minutes.

Stir in the lime juice, 1/2 cup of the grated jack cheese and season with salt. Serve hot or warm in bowls, garnished with the remaining cheese and a sprinkle of chili powder. Serves 4 to 6.

You will also be sure to enjoy:
Jalapeno Spoon Bread
Jalapeno Cheese Shortbread
Baked Cheese and Tortilla Pie with Jalapeños, Corn and Pinto Beans

On the top of the reading stack: Liberal Fascism: The Secret History of the American Left, From Mussolini to the Politics of Change by Jonah Goldberg

Audio Accompaniment: Ben Harper: Pleasure and Pain

Orange poppy seed sugar cookies

I have tried, people. I swear I have. I’ve baked with strawberries and bananas to shake things up a little around here. But then I go to Joy’s beautiful blog and there is this amazing column there, on the right, called “citrus bits”, full of mouthwatering photos... I gave in. :DThese cookies are very easy to make and you can freeze one of the dough logs for later – but I don’t think that’s gonna

Kugelhopf with honeyed apples

One of the things I hate the most is being helpless over something - I want to change certain things but can’t. Feeling powerless drives me nuts and I don’t deal well with all the anxiety generated by my hands being tied. :S

But as far as my recipes are concerned I can take some action: this kugelhopf looked beautiful, but I did not have all the ingredients around; at least in my kitchen I can

Nigella's Fresh Gingerbread with Lemon Icing

It's not often that I make decadent cakes, but for special occasions I can be persuaded to make exceptions and certainly cannot resist a few bites myself. But I am decidedly a savory girl who nonetheless enjoys baking.

The occasion this time was my husband's birthday. It used to be a tradition for him to have gingerbread cake on his birthday when he was a child. The ones he remembers were made with mixes, but whenever possible I make everything from scratch. This recipe, that I adapted from Nigella Lawson's glorious and truly tempting collection How to Be a Domestic Goddess, was especially appealing because it calls for fresh ginger rather than the powdered stuff.

I made several substitutions to match the ingredients I had on hand and it worked out even better than expected. Nigella is indispensable to novice and experienced bakers alike. As an added bonus, this cake — closely related to a brownie really — takes very little time to mix up. If you wish to impress your friends and loved ones, you just can't go wrong with this one.

Baking tip: To prevent brown sugar from drying out and clumping together, store in an airtight jar with a clay disc. I don't go through very much sugar, and I've found the little disc keeps the sugar soft and fresh for months.

Fresh Gingerbread Cake with Lemon Icing

Recipe by Lisa Turner Adapted from How to Be a Domestic Goddess Published on August 9, 2009 Sticky and moist with a sweet lemon icing, the use of fresh ginger gives this gingerbread cake an extra kick Print this recipe Ingredients: 2/3 cup unsalted butter 3/4 cup brown sugar 1/2 cup honey 3/4 cup molasses 2 teaspoons fresh ginger, finely grated 1 teaspoon ground cinnamon 1 cup yogurt 2 large eggs 1 teaspoon baking soda, dissolved in 2 tablespoons warm water 2 1/3 cups + 2 tablespoons unbleached white flour Icing: 1 tablespoon fresh lemon juice 1 1/3 cup icing sugar, sifted approx. 1 tablespoon warm water Instructions: Grease a 12 × 9 inch pan and then line with parchment paper. In a medium sauce pan, melt the butter combined with the brown sugar, honey, molasses, ginger and cinnamon over medium heat, stirring often. In a small bowl, beat the eggs with a wire whisk and then add the yogurt and baking soda and water. Whisk a few times and set aside. When the butter is melted, remove the pot from the heat and stir in the yogurt and egg mixture. Put the flour in a large bowl and add the liquid ingredients to the flour. Beat together until everything is well combined. Transfer to the prepared pan and bake in a preheated 325° oven for roughly 45 minutes, or until the gingerbread rises and firms up. Nigella says to not overcook, as the gingerbread is especially nice when sticky and she also notes that it continues to bake a bit when removed from the oven. I tested it with a cake tester at the 45 minute point and it seemed just right. Let cool completely before icing the cake. To make the icing, whisk together the lemon juice and icing sugar and then gradually add as much water as you need to get a nice thick icing. Spoon over the cake and smooth out with a knife. Once it is set, cut into squares and serve. Makes 20 squares

More treats from Lisa's Vegetarian Kitchen:
Beetroot Cake
Peanut Butter Chocolate Cake
Ginger Muffins

On the top of the reading stack: A Good Soldier by Ford Madox Ford

Audio accompaniment: Translucence/Drift Music by Harold Budd and John Foxx

Lemon and broccolini soup

Girls, thank you for all the haircut suggestions – I’m so glad you shared your thoughts with me! I’ll let you know when I make up my mind. :D

Because you are so sweet and dear to me, I’m offering you this soup: I could be offering you cookies or something with chocolate – I’d like that a lot more - but I want you to be healthy and strong. So soup it is. :D



Lemon and broccolini soup
slightly

Black-Eyed Peas with Spices and Herbs

The list of blogs in my google reader grows longer each week. The large number of delightful recipes that I scroll through each day tempts me away from my extensive cookbook selection. One such recipe that inspired a simple but very flavourful and spicy midweek meal was Ann's Black Eyes in a Spicy Curry. I only discovered Ann's blog recently, but already I have bookmarked some of her beautiful creations to try. Thanks to Ann for the inspiration.

Serve this spicy dish with rice or any Indian flatbread.

Black-Eyed Peas with Spices and Herbs

1 cup of black-eyed peas
1 inch piece of fresh ginger, peeled and finely chopped
2 - 3 hot green or red chilies
1 teaspoon of cumin seeds
2 teaspoons of garam masala
1/2 teaspoon of paprika
1/2 teaspoon of turmeric
1/2 teaspoon of cayenne
1/2 teaspoon of dried red chili flakes
1 large tomato, seeded and finely chopped

roughly 1 1/2 inch piece of tamarind

small handful of fresh mint leaves, finely chopped (I used five good sized ones)
1 teaspoon of dried fenugreek leaves (methi)
1/4 cup of fresh parsley, chopped
small handful of dried curry leaves
sea salt to taste

Soak the beans overnight in enough water to cover. Drain, transfer to a pot with 2 cups of water, bring to a boil and reduce the heat to low and cover and simmer until the beans are just tender (roughly 20 - 30 minutes).

Meanwhile, put the tamarind chunk in a small bowl and cover with 1/2 cup of hot water. Let sit for about 30 minutes.

Heat a few teaspoons of oil in a frying pan over medium heat. When hot, add the ginger, cumin seeds and hot peppers to the pan and stir and fry for a few minutes. Now add the garam masala, turmeric, cayenne, paprika and chili flakes to the pan and stir and fry for another minute. Add the tomato and continue to cook, stirring often, for another 5 minutes or so. Add this mixture to the just tender beans, along with the mint, fenugreek leaves, parsley, curry leaves and strained tamarind water (discard the pulp). Cook until the beans are buttery soft - roughly another 15 - 20 minutes. At this point, you may wish to mash some of the beans with an immersible hand blender, or scoop some out, mash and return to the pot. Stir in the salt and serve in small bowls or over steaming hot rice.

Yields 4 servings.

More black-eye pea dishes from my vegetarian kitchen:
Black-Eyed Peas with Fresh Dill
Black-Eyed Pea and Quinoa Croquettes with a Creamy Mushroom Sauce
Black-Eyed Pea Patties
Black-Eyed Peas with Mustard, Cumin and Curry Leaves

On the top of the reading stack: The Good Soldier by Ford Madox Ford

Audio accompaniment: The River Made No Sound by Pan American

White chocolate cupcakes with strawberry frosting

I might have a decision-making disability. :S

I’ve been thinking of getting a new haircut for months, but can’t decide which one I like best – the horror, the horror. Sometimes I feel like going really short; other times I wonder how it would look long (haven’t worn my hair long in 8-9 years).

Same thing happens in the kitchen: I want to bake a new recipe, but can’t pick one out of the tons I

Chickpea and Brown Rice Patties

Musing about what to make for dinner a short while back, I came across this recipe for Chickpea and Brown Rice Balls at iRaw's place and just knew I had to try this balanced combination. I've made rice balls on more than a few occasions and plenty of koftas and other fried and baked delights containing chickpeas, but I have never combined the two in this fashion before. I ended up rewriting the recipe almost entirely to include some of my favorites, and came up with this baked version that was a huge success. Thanks to iRaw for the inspiration!

I served these little patties with a Spicy Sun-Dried Tomato Paste which proved to be an ideal accompaniment, but if you want something a little less spicy and a bit more saucy, you may wish to consider Cashew Chutney, Fresh Tomato Chutney or perhaps Quick and Easy Tomato Chutney.

These savory little bites do shine bright free of embellishments too. The cheese and spice speak volumes to the palette.

This is my contribution to My Legume Love Affair, hosted this month by Susan, the founder of this popular event.

Baked Chickpea and Brown Rice Patties served with Spicy Sun-Dried Tomato Paste

2 cups of cooked chickpeas (roughly 2/3 cup dried)
1 cup of cooked brown rice (roughly 1/2 cup dried)
1 small onion, roughly chopped
1 clove of garlic, minced
1 cup of peas, steamed or boiled until just tender
1/2 cup of goat cheese
1/3 cup of grated Parmesan cheese
1 egg
2 jalapeno peppers, roughly chopped
1 teaspoon ground coriander
1 teaspoon of paprika
1/2 teaspoon of turmeric
1/2 teaspoon cumin
1/2 teaspoon of cayenne
3 - 4 tablespoons of fresh parsley, roughly chopped
1 teaspoon of sea salt
1/2 - 2/3 cup of whole wheat flour
olive oil

Soak the dried chickpeas in enough water to cover overnight. Soak the rice in 1 cup of water overnight. Drain the chickpeas, transfer to a pot and cover with water. Bring to a boil, reduce the heat to low and cover and simmer until the chickpeas are tender - roughly one hour. Drain and transfer to a food processor.

Bring the rice to a boil, reduce the heat to low and cover and cook until the liquid is absorbed - roughly 30 minutes. Set aside to cool.

Now add the onion, garlic, goat cheese, Parmesan cheese, egg, jalapeno peppers, coriander, paprika, turmeric, cumin, cayenne and salt to the food processor with the chickpeas. Process until smooth. Now add the parsley, brown rice and peas to the mixture and pulse a few times to combine. Transfer to a bowl and stir in as much flour as you need to get a dough that you can shape into patties.

Coat your hands with some olive oil and shape the mixture into small patties. Transfer to a baking sheet lined with parchment paper. Brush the tops of each patty with a bit of olive oil and bake in a preheated 375 degree oven for 20 minutes. Turn the patties and cook for another 15 - 20 minutes or until they are golden brown.

Serve hot with sun-dried tomato paste or any other sauce or chutney you desire.

Yields roughly 20 patties.

Related recipes:
Baked Italian Brown Rice Balls
Chickpea Paneer Kofta in a Creamy Cashew Tomato Sauce
Spicy Chickpea Kofta
Baked Paneer and Chickpea Cutlets

On the top of the reading stack: The Good Soldier by Ford Madox Ford

Audio accompaniment: Mark Hollis

Lime tartlets

I’m such a softie - just can’t say “no” to my sister.

She finally stopped by and we spent last Saturday together. When I told her I was going to make sfiha – because she loves it – she replied: “It’s been ages since I last had lime tart...” :D

I wanted something different from my last lemon tart and for that I combined Deb’s fantastic sweet tart shell (it doesn’t shrink!) and Nigella's fresh

Cream Cheese and Caramel Strawberry Dip

If I had the nerve to mix up more batches of this thick, rich and decadent cream cheese and caramel dip, I might have discovered that it works just as well with fruit like grapes, melon balls or apple slices. Preferring a rather trim waistline however, all I can tell you about the combination of tangy cream cheese and sweet caramel is that it turned the season's first pickings of fresh juicy local strawberries — already a delight by themselves — into an astonishingly luscious and enormously guilty treat. But once a year is enough!

Better results will be obtained if you can find a more natural and creamier product than ordinary Philadelphia Cream Cheese. Those of us in Ontario are fortunate to find a smooth and delicious cream cheese from Western Creamery, without any added stabilizers or gums for an authentic cooking and eating experience.

Cream Cheese and Caramel Strawberry Dip

8 ounces (250 g) cream cheese, room temperature
1/4 cup plain yogurt
1/2 teaspoon vanilla
2 tablespoons brown sugar
2 tablespoons water
2 teaspoons arrowroot flour (or corn starch)

2 pints fresh strawberries, washed and dried

Whip the cream cheese in a mixing bowl with a hand mixer until smooth and fluffy. Beat in the yogurt and vanilla, and set aside.

Combine the brown sugar and water in a small saucepan and bring to a slow boil over medium-low heat. Cook, stirring occasionally and gently, for about 5 minutes or until the caramel drips slowly from the spoon. Do not overcook or let the sugar burn.

Immediately pour the caramel from the pan into the cream cheese mixture and blend. Mix in the arrowroot flour or corn starch thoroughly. Cover and refrigerate for 1 hour or until ready to serve.

Serve in a bowl with fresh strawberries for dipping, or remove the tops from the strawberries and toss in the dip for serving in small dessert bowls.