I'm back! With really nice brownies

I’m back from my trip and all I can say is that I’ve had the time of my life. Something that I had wanted to do forever, a dream come true.

I want to thank you all for your best wishes and your words - it's fantastic to know I have so many great friends!

Now I’m back home and back at work too, but haven’t cooked anything different. I haven’t baked either. Luckily, I made these brownies a few

Red Pepper and Tomato Soup

In addition to having some tomatoes on hand from my backyard garden, I was kindly presented with a bag of local peppers the other day when I went to bottle a batch of red wine at Danny's Wine and Beer Supplies. Not wanting to let such delicious produce go to waste, I found a recipe for an easy and very tasty Red Pepper and Tomato Soup in James McNair's Soups. As usual, I've modified the recipe somewhat to suit my spicy tastes. If you don't have vegetable stock on hand, increase the amount of salt and add a few teaspoons of celery seed.

I've submitted this recipe to Andrea's Recipes, who will be hosting a Grow Your Own event featuring recipes using homegrown foods.

Red Pepper and Tomato Soup

1/4 cup of olive oil
2 cups of chopped red onion
4 cups of chopped red pepper
small handful of chili peppers
1 large clove of garlic
2 cups of seeded tomatoes, chopped
1 tablespoon of fresh rosemary
1 teaspoon of dried marjoram
1 teaspoon of dried thyme
2 bay leaves, crushed
4 cups of vegetable stock or water
a few teaspoons of fresh lemon juice
2 teaspoons of ground cumin
1 heaping teaspoon of ground coriander
1/2 teaspoon of cayenne
1 inch piece of ginger, minced
salt and freshly ground pepper to taste

Heat the olive oil in a large soup pot over medium heat. When the oil is hot, add the onion, chopped peppers and garlic. Stir to coat with the oil. Reduce the heat to low, cover and cook, stirring occasionally, until the onion and pepper begins to soften and change color - about 20 minutes.

Next add the tomato, stock or water, lemon juice, herbs and bay leaves, cumin, coriander, cayenne, ginger and salt and pepper. Increase the heat to medium high and bring to a boil. Immediately reduce the heat to low and simmer, uncovered, for about 30 - 40 minutes.

Remove the soup from the heat and puree in a blender or use an electric hand blender. The soup can be served hot or cold. If serving hot, garnish with a bit of sliced pepper and a dollop of yogurt or sour cream.

Savoury Mung Dal Pancakes

The thin, soft savoury bean pancakes known as cheela are a Gujarati delight, served with breakfast, lunch or dinner as breads for rolling and dipping in tasty chutneys or sauces. Although they can be made with besan, or chickpea flour, the genuine articles are made with soaked split mung beans, or moong dal, which give the cheela a hearty consistency as well as a beautiful gold-green-red colour when fried.

The basic ingredients and process are very much the same wherever you look, but these masala cheela adapted from Yamuna Devi's marvelous Lord Krishna's Cuisine are especially fragrant and savoury with the addition of coriander and fennel seeds. I also took Yamuna Devi's suggestion to serve them with cashew chutney for dipping — it was such a perfect combination that people couldn't stop helping themselves to it, even though they're quite filling.

Although the preparation is very simple and takes very little time, the pancakes are fried one at a time in a fairly time-consuming process. Be prepared to dish them up to your family or guests as they come out of the pan and wait until you're done to eat yourself!

Savoury mung dal pancakes

1 cup split mung beans without skins
1/2 cup yogurt
2 tablespoons coriander seeds
1 tablespoon fennel seeds
1 teaspoon sea salt
1/2 teaspoon asafoetida
1/4 teaspoon turmeric
1/3 cup water
4 dried red chillies, or to taste, crushed
1/2 cup melted ghee or olive oil

Rinse the dal thoroughly under cold running water, then place in a bowl and cover with water so that there are several inches of water above the dal. Soak for at least 3 hours or overnight, then drain and discard the soaking water.

Put the soaked dal in a food processor or blender and blend for a couple of minutes, stopping now and then to push the dal down with a spatula. Add the yogurt, coriander and fennel seeds, salt, asafoetida and turmeric and blend for another minute. If necessary, add enough water to make the batter thickish, like a lightly whipped cream. Transfer the mixture to a bowl and stir in the crushed chillies.

Preheat a 10-inch frying pan or cast-iron pan over medium-low heat for 2-3 minutes. Sprinkle a few drops of water on the pan to test the temperature — if it is just right, the drops will dance and sputter before vanishing. If the drops vanish right away, turn down the temperature slightly, or if the drops just sit on the surface before boiling, turn up the temperature slightly. Brush the surface with a light film of ghee or olive oil.

Scoop ¼ cup of the batter and place on the middle of the pan. Wait a few seconds, then place the bottom of a ladle or large spoon in the centre of the batter and spread it outwards in a continuous spiral, pressing lightly, until you have a thin round or oval pancake about 8 inches in diameter. Cook for 1 minute, then drizzle a teaspoon of the ghee or olive oil over the surface and around the edges of the pancake.

Cover the pan and cook for 3-4 minutes until small holes appear on the top of the batter and the bottom is golden to reddish-brown. Loosen the edges with a spatula and turn the pancake over. Fry, uncovered, for another minute or so, then flip over once again, fold the pancake in half and slip it out of the pan on to a warming plate or into an oven preheated to 150° while you repeat the process. Repeat the water sprinkling to test the temperature and brush the pan with more ghee or oil before adding each ¼ cup of batter. Makes 9 or 10 pancakes.

Serve hot, or store wrapped in aluminum foil and reheated in a 350° oven.

Corn and Roast Pepper Soup

As Chef Jules continues to present a tasty selection of recipes, my list of dishes to try gets longer every week. This time around I tried his Corn and Roasted Red Pepper Soup. I've made a few variations, but essentially followed his recipe. This soup would make a satisfying addition to any menu, no matter the season. It's light enough to be served in the summer, and spicy and warm enough to ease the winter chills.

If you don't have vegetable stock on hand, increase the amount of salt and add a few teaspoons of celery seed. Instructions, complete with pictures, on how to roast peppers can be found here.

Corn and Roasted Red Pepper Soup

2 tablespoons of olive oil
1 large onion, finely chopped
4 - 6 cloves of garlic, minced
1 heaping tablespoon of ground cumin
1/2 teaspoon of cayenne pepper
1 teaspoon of ground coriander
1 tablespoon of chopped fresh rosemary leaves
1 bay leaf (whole, or crushed)
1 teaspoon of sea salt
1 1/2 teaspoons of cracked black peppercorns
6 cups of vegetable stock
1 dried ancho or guajillo chile pepper
1 cup of boiling water
3 jalapeno peppers, seeded and coarsely chopped
1 small tomato, chopped
4 - 5 cups of corn kernels
2 red bell peppers, roasted and cut into 1/2 cubes
1/2 cup of whipping cream or yogurt
finely chopped cilantro or parsley for garnishing

Soak the dried chile pepper for 30 minutes in the boiling water. Drain, discarding the soaking liquid. Remove the stem and coarsely chop the chili. Set aside.

In a large soup pot, heat the oil over medium heat until hot. Add the onion and cook, stirring occasionally, until the onion is soft - about 3 - 5 minutes. Add the garlic, cumin, cayenne, coriander, rosemary, bay leaf, salt and pepper and cook and stir for about 1 minute. Add the stock or water, stir to combine and bring to a low boil. Cover the soup partially with the lid and gently simmer until the flavours are blended - about 15 - 20 minutes.

In a blender, puree the chopped dried and soaked chile pepper, the chopped jalapeno peppers, the tomato and about 1 cup of the stock from the soup pot. Add the mixture to the soup pot, along with the corn, roasted red pepper and cream or yogurt. Stir well to combine. Cover and cook on low heat until the corn is tender. If you like, you can puree a small portion of the soup for a creamier version. Garnish each serving with cilantro or parsley.

Yields approximately 6 - 8 servings.

I've submitted this recipe to Kalyn's Kitchen, who will soon be celebrating 2 years of Weekend Herb Blogging.

Scrambled Ricotta with Pan-Fried Mushrooms and Scallion

You may not have realized that you can scramble or bake ricotta cheese just like eggs, but if you're tired of eggs and still looking for protein in your breakfast, try this very simple, smooth and slightly tangy ricotta scramble for a change. Any fried vegetables would go well with the ricotta, a very flexible and versatile cheese, but I like to top it off with mushrooms fried using my own special method. The secret of cooking beautiful, crisp but juicy mushrooms, I've discovered, is to fry them in olive oil over very high heat — this seals in the juicy flavours inside a golden reddish-brown exterior that's almost as good to look at as to eat. Scallions, green chilies, salt and pepper finish off the earthy and slightly spicy flavours.

Scrambled ricotta with pan-fried mushrooms and scallion

4 tablespoons olive oil
8 oz. white mushrooms, sliced
1 scallion, both white and green parts, chopped
3 small green chilies, or to taste, finely chopped
1 cup ricotta cheese, whole fat
1 teaspoon sea salt
fresh ground black pepper

Set an 8-inch frying pan over high heat for a minute. Add 2 tablespoons of the olive oil to the middle of the pan, wait 10 seconds, then swirl around to coat the pan. Let the oil heat for another 30 seconds.

Toss in the mushrooms and stir fry for about 6-8 minutes until the sides turn to a deep reddish-brown. Sprinkle in 1/2 teaspoon of the salt and some fresh ground black pepper over the mushrooms and stir. Pour in another tablespoon of olive oil, then add the white parts of the scallions and the chilies and continue to stir fry for another couple of minutes until the scallions brown at the edges. Finally, stir in the green parts of the scallions for just a minute until they are softened. Remove from the pan and set aside.

Turn the heat on the stove down to medium and wipe down the pan with a damp cloth. Return the pan to the heat and, as before, let the pan warm up for another minute before adding the last tablespoon of olive oil to the middle and waiting 10 seconds before swirling around.

When the oil is hot, spoon in the ricotta cheese (watch out for splattering) and spread evenly over the pan in a thin layer. Let the ricotta cook undisturbed for 5 minutes, during which time the cheese will bubble and brown at the edges.

Sprinkle the remaining 1/2 teaspoon of salt over the ricotta and turn the mixture over gently with a wooden spoon, trying to get all the uncooked top of the cheese on the bottom in contact with the frying pan. Let the cheese cook again for another 5 minutes without stirring.

When the cheese is cooked, give it gentle scramble with the spoon and remove straight from the heat on to plates. Pour the mushroom mixture on top and grind over some black pepper. Serves two.

Cashew Chutney

This Keralan cashew chutney, or kaju chatni, is one of the most delicious accompaniments I've ever come across for vegetables or Indian savoury pastries, and a must-try for cashew lovers. Adapted from Yamuna Devi's incomparable Indian cookbook, Lord Krishna's Cuisine, which also suggests that it makes a wonderful salad dressing when thinned, it only takes ten minutes at most to prepare and keeps well for several days. Make sure to use only fresh, raw cashews.

Cashew chutney

1 cup raw cashews, bits or halves
½-inch piece of ginger, sliced
5 hot green chillies, chopped with the seeds
1 teaspoon sea salt
small dash cayenne powder
¼ teaspoon lemon juice
1/3 cup water
2 tablespoons fresh coriander, chopped

Combine the cashews, ginger, chillies, salt, cayenne and lemon juice in a food processor or blender with a ¼ cup of the water and blend until smooth, adding more of the water as necessary to produce a smooth purée. Transfer to a bowl and stir in the fresh coriander.

Serve fresh or refrigerate covered up to 3 days. If refrigerated, add a little more water when serving to thin the chutney as it tends to thicken when sitting.

Beetroot Cake

It seems I have developed a particular fondness for beets this Fall after making Orange and Beet Soup a few weeks back. Since then, beets have been a regular feature in my fridge. This is sure to please my friend Mike, who has been asking me to make Borscht for a long time now. I've just recently come across the perfect recipe and I will be presenting a Creamy Beet Borscht soon. Expect a dinner invite soon Mike!

I was originally going to make another beet soup with the latest batch, until I came across this unusual recipe for Beetroot Cake over at Baked. I wasn't sure what to expect, but after a few bites of this almost savory tasting spongy cake, I was hooked, as were my guests. I can honestly say that this was one of the most pleasurable cake eating experiences I have ever had. Honey is used as a sweetener rather than sugar, so it's not too sweet, instead relying on the flavour provided by the beets and spices. The addition of cornmeal also gives the cake a slight crunch. The middle of the cake is almost pudding like, while the edges of the cake have a more traditionally cakey texture. It was unanimously agreed that it should be enjoyed from the inside out.

You can use yellow or red beets for this cake. I choose the red beets because I don't recall ever enjoying a red cake before. I decided not to ice the cake but a cream cheese based icing would be nice or you can use the topping suggested in the original recipe.

Beetroot Cake

Cake:

1 lb of raw beets
1 inch piece of ginger, finely chopped
3 large eggs, separated
2/3 cup of honey
3/4 cup of live oil
2 teaspoons of vanilla
2 heaping teaspoons of baking powder
2/3 cup of cornmeal
zest and juice from one orange
pinch of salt
1/4 teaspoon of cinnamon
pinch of ground cloves
1 1/4 cup of unbleached soft white flour

Topping (optional):

7 oz. creme fraiche
1 wineglass of vin santo, Marsala or sherry
2 heaping tablespoons of sugar

Cake:

Boil the beets until they are soft - about 1 - 1 1/2 hours. Remove them from the pot, and allow them to cool for a bit. Cut off the coarse ends and rub the skins off. Transfer to a bowl and mash until smooth.

Grease and flour a 9 or 10 inch springform pan.

In a large bowl, combine the mashed beet, ginger, egg yolks, honey, vanilla and olive oil. Whisk together until well combined.

Add the baking powder, cornmeal, orange juice and orange zest, along with the salt, spices and flour. Stir until just combined.

In a snall bowl, beat the egg whites until stiff peaks form and then fold them into the cake mixture.

Transfer the mixture into the prepared pan. Bake in a preheated 350 degree oven for 35 - 45 minutes, or until a toothpick or cake tester inserted into the middle of the cake comes out clean. Cool before serving.

Topping:

Whisk together the creme fraiche, alcohol and add the sugar, along with some vanilla if desired.