Galloway's flourless hazelnut cake icing/ganache
Got a last minute cake to bake? Or maybe you’re craving some for yourself? It’s simple. Just add 6 eggs and bake at 350 degrees for 30 minutes and you have a cake to impress your guests in no time. If you’re vegan, just add 6 chia eggs or 6 flax eggs or 6 Tbsp of our egg replacer and you have a vegan cake to enjoy! It’s gluten free and delicious! and only has three ingredients: ground hazelnuts, organic sugar and gluten-free baking powder. We are proud to say our featured product, Galloway’s flourless hazelnut cake mix is in select stores as well.
Easy whipping cream icing recipe:
Whip 500 ml whipping cream or coconut milk whipped with 1 tablespoon cocoa, I tsp instant coffee and add your choice of sweetener to taste (sugar, stevia , maple syrup, honey, or agave)
Ganache Topping:
1 Cup Whipping Cream
1⁄2 Lb Semi Sweet Chocolate, in small pieces
Heat the cream until small bubbles form around the edge. Do not boil. Pour over the chocolate pieces and stir until smooth.
Assembly:
Spread the bottom layer with the filling, replace the top layer and coat with the ganache. Refrigerate until the ganache is set.
Chocolate ganache icing with coconut cream:
Enough to ice a 3 layered cake
2 cans of coconut cream
5 cups of semi sweet chocolate chips
2 tsp vanilla
Bring the cream to a simmer. Turn off the heat. Add the chocolate chips and let sit for 2-3 minutes and whisk till melted.
Lavender flavour - add 1-2 drops food grade lavendar oil and whisk into melted chocolate.
Persian rose flavour-add 2 tsp high quality distilled rose water and honey to taste
Let mixture cool and cover overnight at room temp. The icing will be perfectly spreadable the next day.
Refrigerate any leftovers
Other uses can be chocolate fondue.Microwave for 20-30 seconds at a time until consistency is spreadable.
Chocolate pistachio coconut bars
This recipe is really decadent, healthy, dairy free and gluten free. It makes a perfect dessert. No need to bake- just freeze each layer. This dessert is festive and fun and can easily be made ahead of time and stored in the freezer to take with you to the next social ocassion.
Ingredients for the base:
1 cup raw almonds
1 cup medjool dates
!/4 cup organic cacao powder
2 tbsp melted coconut oil
Directions for the base:
Pulse the almonds and cacao in the food processor until it resembles a fine crumb.
While the food processor is running, add in the dates one at a time and the coconut oil until it is well combined.
Pour the mixture into a small 8-10 baking tin lined with baking paper and press it down ot form the base. Place in the freezer to set.
Ingredients for the filling:
1 cup dried cranberries
3/4 cup desiccated coconut unsweetened
2 tbsp melted coconut oil
1/2 cup raw pistachio nuts
1/2 cup coconut cream
Directions for the filling:
Pulse the cranberries, coconut and pistachios in the food processor until chopped
Add the coconut oil and coconut cream and pulse again until the mixture is well combined
Pour the mixture on top of the base and return to the freezer to set.
Ingredients for Chocolate topping:
1/2 cup of melted coconut oil
1/4 cup of pure maple syrup
1/4 cup organic cacao powder
Directions fo chocolate topping:
Add the coconut oil, maple syrup and cacao to a small mixing bowl and stir until it is combined and resembles chocolate sauce.
Spread the chocolate sauce on op of the filling. Make sure the filling is set before you do this step.
Pop it back into the freezer for an hour and then remove it from the baking tin. Slice it up and store it in an airtight container in the fridge.
Pistachio and cranberry shortbread
Absolutely delicious and I can eat these all day long. Not too much sugar and a very nice texture. The best shortbread cookie I have ever had. I tried a few out and this one really is a hit with the family. Just made some for gifts over the weekend and kept eating as I wrapped them.
Makes 24 cookies
Ingredients:
1 cup all purpose flour
1/4 cup sugar
1/2 cup butter chilled, cut into cubes
1/4 tsp salt
1/4 cup dried cranberries
1/4 cup pistachios
1/2 tsp vanilla extract
Directions:
Chop cranberries in half and in a food processor pulse pistachios till they are diced into crumbs. Set aside.
In a food processor or mixer, add flour, sugar and salt and mix the dry ingredients.
Add chilled butter and mix till mixture is crumbly. Then add vanilla extract.
Add the pistachios and cranberries and mix by hand.
Roll dough into a log by sprinkling a little flour. Wrap the dough in a cling wrap and chill for one-two hours.
Preheat oven to 325 degrees and line 2 cookie sheets with parchment paper. Cut the chilled cookie dough into 1/4 inch round circles.
Bake till golden brown (depends on your oven) around 25 minutes. Check at 15 minutes.
Chocolate biscotti with hazelnuts
This simple twice baked chocolate biscotti recipe has a perfect crunch and crispy texture and makes them ideal for dunking into your favourite hot beverage.
Servings: 72 biscottis
Ingredients:
1 cup hazelnuts raw
2 1/2 cups all purpose flour
1/2 cup unsweetened cocoa
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter softened
1 cup granulated sugar
3 eggs room temperature
2 tsp vanilla extract
Directions:
Preheat oven to 325 degrees (Position rack in the center)
Line a large baking sheet with parchment paper
Spread hazelnuts on a baking sheet and toast in the oven for about 12-15minutes, or until skins begin to crack. Wrap nuts in a kitchen towel for a few minutes. rub hazelnuts together to remove skin.
Increase oven temperature to 350 degrees.
In a medium bowl, sift and whisk together the dry ingredients (flour, cocoa, baking powder and salt) Set aside.
In a large mixing bowl or bowl of an electric mixer fitted with a paddle attachement, beat butter and sugar until fluffy.
Beat in eggs, one at a time
Add vanilla extract
Add flour mixture to egg mixture with a wooden spoon until just incorporated (do not over mix)
Fold in choppeed hazelnuts and chopped chocolate
Divide dough into quarters. Place each quarter on the cookie sheet, shaping each into a 15 inch log. Flatten each biscotti log until 1 1/2 inches wide.
Transfer to a cutting board
Use a serrated knife, slice cookies at an angle about 1/2 inch thick.
Place the sliced cookies back on the baking sheets and return them to the oven for about another 20-30 minutes (the longer they stay in the oven, the crispier they get) Turn them over at around the 10 minute mark
Remove from oven and enjoy!
Chai tea (Masala chai)
Chai is a popular beverage throughout South Asia originating in the Indian subcontinent. Chai is made by brewing black tea in milk and water and sweetening with sugar. Adding aromatic spices creates masala chai.
Masala chai is a rich source of antioxidants that can help boost your immune system. Our Chai tea spice blend includes ginger, cardamom, & cloves which have anti-inflammatory and anti-bacterial properties that can help fight off infections and viruses. by drinking a cup of masala chai everyday, you can give your body the support it needs to stay healthy and strong. According to Ayurveda, the spices in masala chai can promote digestion. Our Chai spice for Masala chai blend includes Organic Ceylon cinnamon which improves insulin sensitivity and reduce blood sugar levels, making it particularly beneficial for people with diabetes.
Here are 3 ways to make Masala chai
Recipe 1.
Masala chai for 2 cups
In a saucepan, add 1 1/2 cups of milk ( your choice) and 3/4 cup water. Let spice and milk boil together. Add 2 orange pekoe tea bags or 2 tsp of loose black tea and boil to a rolling boil. Strain into 2 cups and add your choice of sweetener and enjoy!
Recipe 2.
Masala chai for 2 cups
In a saucepan, add 2 cups of water, 2 orange pekoe teabags or 2 tsp loose tea and add 1 tsp chai spice and bring to boil. Add 1/4 cup milk (Your choice) and bring to a rolling boil.. Strain into 2 cups and add your choice of sweetener and enjoy.
Recipe 3.
Masala chai latte for two
Heat 3 cups of milk (your choice) in a saucepan on medium heat. Once it begins to boil, simmer, turn off heat and add 1 tsp loose tea or 2 tea bags. Let the tea steep for 10 minutes. Strain loose tea or remove tea bags.Turn heat back on and add 1 tsp of chai spice, 1/2 tsp of vanilla extract and your favourite sweetener. Whisk everything together until chai is hot. Pour into two cups and top with extra milk foam and sprinkle with a dash of cinnamon and nutmeg.
*You can also use our Chai spice blend in apple pies, Ice cream, or any dessert that needs a concoction of cinnamon, cardamom and nutmeg!
Mexican bean salad rice bowl with Tajin marinated grilled chicken
With the summer here, we all want to stay out and eat light but sometimes we need some rice as well to keep us satiated. Cilantro and lime flavoured rice goes well with this Mexican inspired rice bowl The flavours of the Tajin chicken bring the flavours of a tantalizing chili lime flavor. The homemade Tajin spice is better because the packaged mixes are full of sodium, artificial ingredients and preservatives like MSG. So always opt to make your own seasonings at home when you can. The chicken we used is organic and grown locally here in Abbotsford, BC (Windberry Farms)
Recipe for Mexican bean salad and cumin cilantro dressing click here
Ingredients for Tajin marinated chicken:
3 Windberry Farms organic chicken breasts
Juice of 3 limes
1 tsp garlic paste
tajin (enough to rub the chicken breasts)
Directions:
Pound chicken breast to a relatively even thickness.
Squeeze limes and add garlic paste
Add chicken breast to mixture and marinate for 30 mins
Remove from marinade and rub with tajin.
Cook for 6-8 minutes in a preheated grill at 425-450 degrees
Bring internal temperature to 165 degrees.
Ingredients for cilantro and lime flavoured rice.
2 tbsp olive oil
1 1/2 cups basmati rice (washed and strained)
1 clove garlic
21/2 cup water
Zest of one lime
3 tablespoons lime juice
1 cup lightly packed chopped cilantro
Directions:
Heat olive oil in a medium saucepan on medium heat. Add raw rice and stir to coat with olive oil. Cook till golden brown
Add water, salt, zest to the rice. Bring to a rolling boil, then cover and lower the heat to low to maintain a very low simmer.
Cook undisturbed for 15 minutes. Then remove from heat and let sit for 10 mins Fluff the rice with a fork.
Stir in lime juice and toss in the chopped cilantro.
Enjoy in a rice bowl with Mexican bean salad, Tajin chicken and cumin/cilantro dressing
Mexican bean salad with home made Tajin and Cumin/cilantro dressing
Perfect for summer, this Mexican bean salad is great for a party or cookout. Make your own homemade Tajin spice with our Mexican dried chillies like guajillo, ancho, chipotle peppers. You can eat this salad as a dip with tortilla chips, or tacos, quesadillas, on top of green salads, or omelettes. Add chicken and rice and you have a rice bowl as well! You name it!
Servings:
8 people
Ingredients:
1/2 red pepper chopped
1/2 orange pepper chopped
1/2 English cucumber chopped
1/4 red onion chopped
1 medium firm tomato (seeds removed and chopped)
2 cups cooked black beans
1 cup cooked corn
1/2 cup cilantro chopped
1 lime zested and freshly squeezed juice
1/2 tbsp green chilli paste (optional)
1/2 tsp oregano
1 tbsp homemade Tajin seasoning (In a spice grinder add 1 cup of mixed dried peppers-guajillo, chipotle and ancho seeded and stems removed. Zest one whole lime and add 2 tsp coarse sea salt and 1 tbsp organic cane sugar. Grind spices till mixture is finely blended. Place in a glass jar for storage)
Directions:
Toss everything in a bowl and dress with cilantro cumin dressing
Makes 1 cup dressing
Ingredients for Cumin Cilantro dressing:
1 clove garlic
1 tbsp coarsely chopped red onion
1/4 cup apple cider vinegar
1 tsp lemon juice
1 tsp Tabasco
1 tsp ground cumin
1 cup cilantro leaves
1/2 cup olive oil
1/2 tsp fine sea salt
1/4 tsp fresh ground black pepper
Directions:
In a blender, combine all ingredients except for olive oil, salt and pepper. Blend on medium high speed.Stop the blender and scrape the sides down. Then run the blender on slow and slowly drizzle in the olive oil salt and pepper (30 seconds) until emulsified and thickened.
Refrigerate in an airtight container till ready to use. Can be kept up to 3 days.
Beet latte
Feel your heart beet this Valentine’s Day with a cup of love! ❤️ Beets are full of antioxidants and reduce inflammation and risk of heart disease. This concoction with our organic beet powder and a strong brewed coffee is sure to make you fall in love.
Ingredients:
1 shot of espresso (or 2 ounces of strong brewed coffee)
2 tsp organic beet powder
1/8 tsp organic Ceylon ground cinnamon
1/8 tsp ground ginger
Pinch of ground cloves
Pinch of ground nutmeg
2 tsp maple syrup or honey
¼ tsp vanilla extract
1 cup of your choice of milk
Directions:
Heat milk in a saucepan over medium heat.
Add all ingredients except the coffee
Transfer to a blender till smooth
Pour into a mug or on top of your favourite coffee.
Enjoy!
Egyptian Chocolate cake
Tried this amazing chocolate cake made by my friend, Kaneez at a party and had to share. I had no idea there was an Egyptian chocolate cake but apparently the spices, coffee and dark chocolate make it quite rich and delicious and Egyptian. It can be served as a wonderful dessert at a Valentine’s party, birthday or anniversary. I loved the amazing flavours of spices and whipping cream with chocolate. Thank you Kaneez for sharing!
Ingredients:
3/4 cup butter
1/2 cup strong brewed coffee
1 1/2 cup organic cane sugar
3 eggs
1 tsp vanilla extract
2 cups all purpose flour
1 tsp ground cinnamon
1/8 tsp ground cloves
1 tsp baking powder
1/2 tsp baking soda
1/2 cup buttermilk
Directions:
Preheat oven to 350 degrees F
Melt chocolate, coffee and butter in a large bowl in the microwave on medium for 2-3 minutes.
Stir until smooth and let it cool completely
Add mixture to a mixing bowl and Stir in sugar, beat in eggs one at a time on low speed of electric mixer. Add vanilla.
Combine dry ingredients and add alternatively with buttermilk into the mixer until well blended.
Pour into 2 -9” greased round cake pans.
Bake at 350 degrees F for 30 minutes or until cake springs back when lightly pressed in centre.
Cool 15 minutes; remove from pans. Cool on rack completely before frosting.
Fill and frost with cinnamon whipped cream and sprinkle top with coarsely grated chocolate.
Cinnamon whipped cream
500 ml whipping cream
1/4 cup organic cane sugar
2 tsp vanilla extract
1/2 tsp organic Ceylon cinnamon
Combine cream, sugar vanilla and cinnamon in a large mixing bowl. Beat on high speed of electric mixer until soft peaks form and mixture is thick enough to spread.
How to melt chocolate
Check out our chocolate melting guide on our shop in our chocolate section.
Some more tips:
make sure to cut the chocolate into fairly small uniform pieces. Good quality Callebaut chocolate works well too.
All microwaves are different so use your discretion and stop every 20 seconds and stir using a rubber spatula and scrape the sides. Chocolate should take about 2 minutes to melt.
Stop heating the chocolate and remove it from the microwave once the chocolate is mostly liquid but there are a few solid pieces remaining. Continue stirring until completely melted.
Use melted chocolate for chocolate glaze, to dip strawberries in, holiday shortbread and other cookies and donuts.
Kulfi hearts
Kulfi is a frozen dessert originating in the Indian subcontinent. Kulfi is a traditional Indian ice cream and is similar to a frozen custard. This one is very simple and easy and literally takes 10 minutes to prepare and of course you need to freeze it overnight. I love the saffron, cardamom, pistachios and chopped almonds. This recipe is inspired by the late Noorbanu Nimji.
I have added some cocoa powder to some of the mixture to make it chocolatey.
You can try different variations like mango pulp, rose water, etc.
Ingredients:
385 ml tin evaporated milk
300 ml condensed milk
250 ml whipping cream
1/4 tsp cardamom ground
6 strands saffron
10 almonds, coarse ground
10 pistachio kernels, coarse ground
Directions:
Blend all the above ingredients except the nuts. Fold in ground nuts and pour mixture into molds of your choice or a shallow dish (12”x8”)
Enjoy!!
My strawberry hearts
No bake and so simple and easy. These look so divine and classy and so romantic! It’s a great Valentines day dessert but you can make these on any occasion. The graham crumbs are a hit and yes they taste like “New York style” cheese cake. Instead of your regular cheese cake ingredients, I substituted sour cream for thick Greek style yogurt and maple syrup for sugar. You can make it plant-based too by substituting non-dairy cream cheese and cream.
Serves 2
Prep /cook time 10 mins
Ingredients:
4oz cream cheese, softened( Daiya plain cream cheese- dairy free)
2 tbsp maple syrup
1/4 cup thick Greek yogurt ( Chobani oat yogurt)
1 tbsp lemon juice
1/2 tsp vanilla extract
3/4 cup whipping cream( Silk brand dairy free whipping cream)
8 large strawberries, (tops cut and split length wise)
1/4 cup graham crumbs
Directions
Place cream cheese, maple syrup, yogurt,,lemon juice, vanilla extract in an electrical mixer and beat together till smooth.
Scrape down sides and set aside.
Whip the whipping cream till stiff and fold the cream into the cream cheese mixture till mixture is fully blended.
Slice strawberries (the backs so they sit up straight)
Fill a piping bag (star tip) with cream cheese mixture and pipe into each strawberry
Finish each with a sprinkle of graham crumbs and serve.
Makes 16
Super healthy Valentine chocolates
These super healthy treats aren’t just for Valentine’s day. They can be made all the time in place of high sugar chocolates. Only 4 ingredients and so good. Heart healthy ingredients like walnuts, Medjool dates, maple syrup and cocoa powder are mixed together and voila! Kids will love them too. Top with your favourite topping or just leave them plain.
Prep time: 20 minutes
Serves 24 small molds or 12 medium molds
Ingredients:
1 cup walnuts
1/4 cup cocoa powder
2 tbsp maple syrup
Directions:
Grind walnuts into powder in a food processor
Add Medjool dates to ground walnuts and mash with your hands till mixture is completely incorporated
Add cocoa and maple syrup and mix all ingredients in a food processor.
Shape into molds of your choice (hearts for Valentines)
Top with your favourite dried fruit, coconut, goji berries or just leave them plain.
Enjoy!
Tasha's jam filled cookies
My daughter Tasha just arrived for the holidays from University and took over the kitchen. She made a million of these cookies and well you can’t just have one. The coconut makes it nutty and sweet and the flavours of the different jams are mouth watering.
Makes 32 cookies
Ingredients:
3/4 Lb unsalted butter 9room temperature)
1 cup organic cane sugar
1 tsp vanilla extract
1/4 tsp kosher salt
3 1/2 cups all purpose flour
1 egg beaten with 1 tbsp water for egg wash
6 -8 ounces sweetened flaked coconut
strawberry, apricot, or raspberry jam (your choice)
Directions:
Preheat the oven to 350 degrees F
In an electric mixer, cream together the butter and sugar until they are combined and then add the vanilla. Separately, sift together the flour and salt. Add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on floured board and roll together into a flat disk. Wrap in saran wrap and chill for 25 minutes.
Roll the dough into 1 oz balls. Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and make an indent with your finger. Drop 1/4 tsp of jam into each indentation. Bake for 20 to 25 minutes until the coconut is a golden brown colour. Cool and serve.
Red lentil fritters (bhajias)
Going plant-based doesn’t have to be boring. It’s so exciting when we try new things. These red lentil fritters (bhajias) are crispy and delicious. They are very popular in Gujarat, India. Yes they are fried and amazing hot and fresh. I love making them as lettuce wraps and add my tamarind chutney and kachumber ( an Indian pico de gallo) Recipe for kachumber berlow and tamarind chutney here.
Serves 8
Prep time 20 mins
Cook time 40 mins
Ingredients
2 cups red split lentils
1 tbsp garlic paste
1tbsp ginger paste
2 tbsp organic sugar
1 tsp Himalayan salt
1tbsp lemon juice
1 tsp cayenne
1 tsp cumin ground
1/2 cup chopped cilantro
Oil for frying (grapeseed or sunflower)
Ingredients for katchumber
½ red onion, finely chopped
½ carrot, finely chopped
½ cucumber, finely chopped
1/2 cup cilantro, finely chopped (optional)
lemon juice of ½ a lemon
pinch cayenne (to taste)
pinch Himalayan salt (to taste)
Directions
Soak lentils for 4-5 hours; rinse and add all ingredients into a food processor and grind for about 30 seconds to a minute till all lentils are ground and mixture is nicely combined.
In a wok or deep frying pan heat oil to medium high
Fry teaspoon fulls of red lentil mixture and fry till golden brown (about 7 mins) Remove and place on paper towel to drain the oil.
Decorate on a bed of lettuce and serve with katchumber and tamarind chutney like a lettuce wrap
Directions for Katchumber
Dice all ingredients and mix. Serve as a condiment to most indian dishes. Serve also as a topping with red lentil bhajias in a lettuce wrap.
Enjoy!!
Chicken with spinach curry (Palak chicken)
Palak means spinach in Hindi and palak chicken is a recipe with tender pieces of boneless chicken and spinach leaves simmered in a tomato, onion curry sauce. This meal is high in protein and very tasty. Serve with roti or naan and or basmati rice.
Serves 6-8
Ingredients:
1/3 cup cooking oil (sunflower oil is preferred)
2 chopped onions
1 green chilli slit
2 Roma tomatoes
8 boneless chicken thighs or 4 chicken breasts cut in 1 ‘ cubes (washed and dried)
4 cloves
1 tsp cumin seeds
1 1/2 tbsp garlic paste
1 1/2 tbsp ginger paste
1 1/2 tbsp ground cumin
1 1/2 tbsp ground coriander
1 tsp cayenne ( to taste)
2 tsp salt (or to taste)
3 tsp lemon juice
2 bags (10oz ) washed spinach
3/4 cup crushed tomatoes
1/2 tsp garam masala
2 tbsp butter
1/2 cup chopped cilantro
1/4 cup chopped green onions
Directions:
In a large pot, saute onions in oil till golden brown; add whole spices and green chilli and saute for a minute.
Add washed and dried chicken pieces and saute for 2-3 minutes. Add garlic, ginger and all ground spices and saute for about 10 minutes till chicken is almost done. Add chopped Roma tomatoes and cook through for 5-8 minutes.
Add spinach and crushed tomatoes. Cook till spinach is cooked through and add lemon juice, salt, butter and garam masala. Cover and simmer about 5 minutes.
Add chopped cilantro and green onions and serve with roti or naan and basmati rice.
Shrikand
Shrikand is a traditional thick and creamy Indian sweet made from strained yogurt. It is often served as part of the thali platter or with puris (puffed deep fried whole wheat bread). It is a traditional dessert in the Gujarati cuisine. This recipe is the shorter and more simpler version than the authentic recipe where the yogurt is hung in a muslin bag for hours to strain the water. Thick yogurt like Skyr is available now and it makes the dreamiest, creamiest dessert of all time.
Serves 4-6
Ingredients:
500 grams of Skyr thick Icelandic yogurt
6 tbsp organic sugar
1 tsp cardamom ground
1/2 tsp nutmeg ground
2tbsp almonds and pistachios coarse crushed (save some for garnish)
10 strands saffron bloomed
Directions:
Bloom saffron in 2 tbsp of warm water. In a mixing bowl, add all ingredients to the thick and creamy skyr yogurt. Mix all ingredients and serve cool with the thaali or enjoy on its own as a refreshing dessert. Serve in tiny bowls and garnish with nuts.
Variations:
for a rose flavoured shrikand, add 1 tsp rose water instead of saffron and garnish with dried rose petals
for mango shrikand, add 1/2 cup mango pulp and garnish with nuts and sliced mango
for sugar-free version, substitute Krisda sugar
Turkey burgers with roasted cumin
When the sun shines and you really don’t feel like cooking inside, just make these simple and tasty burgers ahead of time and fire up the grill. So simple and easy and you have a meal for an outdoor picnic or a patio party. The roasted cumin in this recipe makes the burger over the top. You can also use the same recipe for lamb, beef or chicken burgers.
If you are looking for a plant-based burger, check recipe for our black bean burger here
Ingredients:
1Lb lean ground turkey
1/2 tsp roasted cumin ground (directions below)
1/2 tsp garam masala
1 1/2 tsp garlic paste
1 1/2 tsp ginger paste
1/2 tsp cayenne
3 Tbsp finely chopped onions
3 Tbsp finely chopped cilantro
3/4 Tbsp Himalayan salt
2 Tbsp cooking oil for making the patties
Directions:
Heat a small skillet and add cumin seeds, shaking them around until they release their fragrance, about a couple of minutes. Transfer to a mortar and pestle and grind.
Mix all the ingredients in a bowl except the oil. The mixture will be sticky to handle. Add oil to your hands and make 5 equal patties.
Preheat oil in a skillet over medium heat and add patties in one at a time. Cook for 4-5 minutes each side or until thermometer reads 165 F. For barbecue grill, preheat grill to 400 F and add patties to grill and grill both sides for 4-5 minutes till fully cooked.
Hamburger buns can be toasted on the grill or in a toaster oven.
Have all your toppings prepared in advance and serve burgers immediately! Enjoy!
Burger Toppings:
5 burger buns (Brioche bun pictured)
Dijon mustard
Mayonnaise
1 tomato sliced
1/4 red onion slices
5-8 lettuce leaves
Potato bhajias with tamarind chutney
Growing up in Uganda, East Africa my mom made these amazing crispy potato bhajias when we had unexpected guests. This amazing snack was served with tamarind chutney and hot masala chai. Ingredients were always in the pantry and it didn’t take long for my mom to make these delicious crispy goodness. I just mastered these and want to share my mom’s recipe. This recipe originates from Gujarat and was made popular in East Africa and is enjoyed here in the west by so many. Make sure to eat them right away and don’t wait for anyone! They are meant to be eaten hot ….
Ingredients:
2 cups channa flour
4 russet potatoes
3/4 tsp garlic paste
1/2 tsp ginger paste
1/2 tsp green chilli paste or 1/4 tsp cayenne
1/2 tsp baking soda
3/4 tsp ajwan seeds
1/4 tsp turmeric
1 tsp sea salt
1/4 cup chopped cilantro
1 1/2 -2 cups water
1 Ltr sunflower oil or grape seed oil for frying
Directions:
Wash, peel and slice potatoes thinly but not too thin (5 mm). Should’t be transparent
In a separate bowl, mix channa flour garlic, ginger, green chilli, spices and cilantro
Add water slowly and mix with your hands till batter is thick and not too runny
Heat oil in a deep pan to high heat.
Dip potato slices one at a time in to the batter and slowly transfer to hot oil one at a time
Keep turning the bhajias till crispy golden brown.
Remove bhajias and place on a paper towel to remove excess oil
Serve right away with tamarind chutney.
Enjoy!!
Sev (Sweet vermicelli) and Sev Kheer dessert for Eid
Eid is a happy festival celebrated on the last day of Ramadhan by all Muslims around the world. Sev and Sev Kheer is enjoyed traditionally during the day while celebrating. Sev is a special sweet dish made with butter, vermicelli, sugar and saffron. Scroll down to see the Sev kheer recipe. Eid Mubarak!
Serves 6
Ingredients:
1/4 cup butter
150g vermicelli noodles
20 sultanas
1 1/2 cup water
3/4 cup sugar
20 strands saffron
Directions:
In a small saucepan bring water, sugar and saffron to boil
In a medium sized saucepan melt butter and add broken vermicelli and saute till golden brown.
Add sultans and cook for a couple of minutes till they pop.
Add the boiled sugar syrup to the vermicelli being careful not to burn yourself.
Continue cooking till water has evaporated.
Cover pot and bake in a preheated oven at 250 degrees for about 20 minutes.
Garnish with crushed pistachios, crushed almonds and pomegranate seeds.
Serve with hot papadums.
Sev Kheer
Sev Kheer is a vermicelli pudding and is a must have during the month of Ramadhan as well as on the last day, celebrated as the festival of Eid by Muslims around the world.. This was one of my favourite puddings growing up and I have to have it on Eid. Use our recipe for Sev and just add boiled milk and enjoy warm or cold. It’s your choice. I love it warm.
Serves 6-8
Ingredients:
1 litre milk
1/4 cup whipping cream or heavy cream
1 can evaporated milk
2-3 tbsp sugar
1/2tsp cardamom ground
1/4 tsp nutmeg ground
15 strands saffron
1 teaspoon slivered almonds
1 teaspoon pistachios crushed
Directions:
Bring milk and sugar to boil and then add cardamom, nutmeg and saffron
Add boiled milk to sev and mix thoroughly
Garnish with pistachios, almonds, pomegranate or rose petals