My First Indian Rice Pudding

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Kheer is a creamy saffron and cardamom infused rice pudding. One to be honest I have not really taken to, until now. Having made it for the first time yesterday, I was pleasantly surprised that I quite liked it. That I just made some for my Dad who had popped round to spend some time with me. Now once my little ones wake up from their nap. I am going to introduce it to them, hopefully they will like it from a younger age unlike their Mum who seems to have appreciated it recently.

A very comforting bowl of sweet milky rice. With warm notes of Indian spices…why oh why? Did I not make this earlier? It’s a must try, do give it a go friends and let me know your verdict!

Have a beautiful start to the week, much love, D x

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INGREDIENTS

600ml full fat milk
3 heaped tbsp long grain rice
5 tsp sugar or to taste
1 to 2 cardamom pods
Pinch of saffron
Crushed pistachio

METHOD

Rinse the rice and soak in some water for 30 minutes

Boil 500ml milk, once brought to a boil. Add the rice and stir

Simmer on a very low heat. Once the rice is half cooked, add the sugar, saffron and crushed cardamom seeds

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Continue to cook on a low simmer. Pour in the remaining 100ml of milk and stir. Cook until the rice becomes mushy and the milk thick and creamy, stirring occasionally

Serve warm or cold with a crushed pistachio garnish

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It Took A While…

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Omelettes in our family are so important! As are eggs!  I love cooking with them and maybe that’s why I love baking! Though I have yet to create some eggless baking recipes for our vegan friends…don’t worry I haven’t forgotten you..

My omelette story starts off when I was 5-6 years old and I remember being excited when Dad was at home first thing.  He did shift work so it was a great to see him and I knew we would be in for a treat!

He would wake up early and whilst we were getting ready for school, he would be busy making us omelettes.  Simply with egg a little spice and seasoning, rolled up with tomato ketchup inside!  A very fond memory! My brother made me cheese and onion omelettes with chips when I was pregnant…ooh how I craved them!!! And when my second baby came along, all I ate were omelettes again!!

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I yet hadn’t perfected my omelette until my Mum bought me my tiny tefal omelette pan!  Just one egg cooked in this pan came out so thick and fluffy…
So here it is my quick 1 egg cheese omelette.  Something sooo simple but something I want to share and record for my boys!

Have a beautiful day and I will see you tomorrow, much love D x

INGREDIENTS

1 fresh free range egg
1 tbsp milk
Grated mature cheddar cheese
Salt to taste
Pinch of turmeric
⅓ tsp ground coriander & cumin powder
¼ tsp cayenne/paprika powder
½ tbsp olive oil

METHOD

• Preheat the olive oil in a small frying pan on a low heat

• Crack the egg, add in the milk and with a fork whisk to combine

• Throw in the cheese, season and spice with the rest of the ingredients and whisk until it foams a little

• Gently pour into the frying pan.  Let it set and then flip over with a spatula.  Cook for a couple of minutes and it should have risen and will be all fluffy

• Plate up and enjoy on its own with ketchup like me or as a sandwich filling!

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Choc Coconut ice lollies

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Even though I have been baking alot I’m still trying to lose a little baby weight! For that reason I have no chocolate or cocoa products in our home, and yesterday I had a major craving!

I saw my 2½ year old playing with some ice lolly moulds and pretending he was eating ice cream. That’s when the bulb in my head lit up! Lol

I now fancied chocolate ice cream and my number one choice of gelato has to be sweet tender creamy coconut, so this is how these lollies were conceived!

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I’ve made the recipe in proportion to the my ice lolly moulds, which are quite small. If your moulds are larger please adjust accordingly and remember to taste before freezing them to give you the desired sweetness before it is frozen

Once again you can alter the amount of sugar and cocoa if you are making these yummy lollies for your children!

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INGREDIENTS

300ml milk full fat
50g caster sugar
1½ tbsp cocoa powder
2 tbsp desiccated coconut
1 tbsp cornflour
½ tsp vanilla extract
8g butter
Extra desiccated coconut

METHOD

• In a small saucepan heat the milk, sugar, cornflour and cocoa powder

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Simmer on a low heat and stir with a whisk until velvety thick. Keep whisking for a couple more minutes

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• The chocolate mix will start to resemble a thick chocolate pudding sauce

• Take off the heat and stir in the butter and vanilla extract

• Transfer over to a heat proof bowl, chill the chocolate mix in the fridge for 10 minutes

• Mix in the 2 tablespoons of desiccated coconut and combine well

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• Put 1 teaspoon in the bottom of each moulds with a few drops of water, next spoon in the chocolate coconut mix

• Put the sticks in and place the lollies in the freezer for a few hours. Over night is better!

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Roasted vegetables with a garlic butter bean mash

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Mashed potato, a recipe that appered no later than 1747 by Hannah Glasse in The Art of Cookery shows that it has been around for a very long time. We all have our ways and different versions of mash so I thought I would share mine with you all. I’ve added butter beans to make it even more satisfying and it goes really well with the potato that my husband didn’t even realise there were beans in it. The roasted garlic takes it to another level with the aroma and flavour to go with it! Whilst the tasty med veg takes on the chilli and each others juices are absorbed into one another during roasting. Stunning on its own but even better with the mash!

INGREDIENTS

1 medium aubergine diced into 2 cm chunks
1 large onion
8 garlic cloves in skin
1 large courgette sliced
1 yellow bell pepper diced in chunks
250g cherry/mini plum tomatoes
Olive oil
Salt to taste
1/4 dried red chilli seeds

For the mash
6 large white potatoes peeled and sliced into chunks
1 tin of butter beans
2 cloves of the roast garlic peeled
splash of milk
1 tbsp butter
Salt to taste

METHOD

1. Throw in all the veg including garlic into a baking tray. Drizzle the olive oil, add chilli seeds and salt and roast in the oven at 180ºc/350ºf/gas mark 4 for around 20~30 minutes until all vegetables are tender

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2. In a large saucepan boil the sliced potatoes til tender, drain and add 2 roast garlic cloves from the roast veg tray, the butter beans, milk, butter and salt to taste and mash until smooth

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3. Serve the roasted vegetables with the garlic bean butter mash. If your feeling naughty you could have a little more butter on top of your mash! You can clearly see I was from the picture below lol!

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