Blueberry, coconut & lemon squares

Shivaay Delights

These lovely squares will go wonderfully with a comforting cup of tea whilst you put your feet up and take a break. The blueberries did what they were supposed to and formed a luscious tart layer which is gently balanced by the light malty taste of the brown sugar. The coconut adds a carribean accent and the lemon is so very refreshing. My 2 year old son was so excited about these cake squares that he asked me to show him the whole tray. I think he was planning how many he was going to get lol! So cheeky!

INGREDIENTS

200g butter room temp
200g self raising flour
200g blueberries
100g soft light brown sugar
80g granulated white sugar
50g dessicated coconut unsweetened
3 large eggs
Zest of 1 lemon
3 tbsp milk
1 tsp lemon/vanilla extract
Icing sugar for dusting

METHOD

1. Preheat oven to 190ºc/170ºc fan/gas mark 5…

View original post 132 more words

Potato & Spinach Vara Canapés

After much love for the saag aloo recipe earlier this week I thought I would use the same ingredients but prepare it in a different way. Behold the aloo saag canapé, the potato and spinach vara balls. Ideal to be served at a party or social gathering with drinks.

Typically an Indian starter or snack the vada is normally heavily spiced and seasoned but to give it a more refreshing taste, I changed it so that the potato filling is more refreshing and light. Butter is not added to the original potato vara but I wanted a comforting taste and I think along with the spinach which is also a new addition I have achieved this!

Easy to make and prepare in advance or semi prepare the potato mixture into balls and fry off in the chickpea batter when your guests arrive, so that they are hot and crispy! Enjoy! Much love D x

INGREDIENTS

4 medium red potatoes peeled and chopped
1 garlic clove crushed
1 tbsp butter
½-1 tsp salt or to taste
1 tsp garam masala
1 tbsp fresh lemon juice or less to taste
Handful of baby spinach roughly chopped

Batter for the coating
1 cup chickpea flour
Pinch of salt
½ tsp chilli powder
Water

METHOD

• In a medium saucepan boil the potatoes for about 10 minutes, just until a knife can slice into them

• Drain and return to the saucepan. Add the butter,salt, garlic and mash

• Season with the garam masala, throw in the spinach and pour in the lemon juice

• Using your hands mix and squish well until all has combined. Leave aside

• Preheat about 5cm depth of sunflower oil in a saucepan over a medium heat

• In a large bowl put in the chickpea flour, salt and chilli powder

• Gradually add some water and whisk into a thick batter. The resulting batter should cover the back of a tablespoon

• To prepare the potato balls for frying, take a little sunflower oil and rub into the palm of your hand. Take a little of the potato mixture and roll into the size of a ping pong ball or smaller if being served as canapés

• Dunk the potato ball in the batter

remove and gently place into the oil. Wait a minute or two and then turn the balls around to get an even fry

• Take out when the batter looks crisp and orangey golden in colour with a large draining metal spoon

• Repeat with the rest of the potato mixture

In a few I spread a little hot garlic chutney I had made through the middle. These ones were particularly spicy!