Sun-dried Tomatoes

A few days ago day temperature reached a maximum of 46 degrees. I saw in the news that people were trying to use scorching heat of sun to cook dosa and omelet. Hot summer days are blessing in disguise when it comes to sun-dry tomatoes, I thought to myself. All it took 4-5 days and above 2 kg tomatoes to make a jarful of sun-dried tomatoes.

Sun-dried tomatoes are extremely flavorful. A combination of piquantness – sweetness makes it a fantastic ingredient for a refreshing salad. I also love using it to make pesto sauce. Or simply serve it along with olives and cheese as appetizers with chilled wine on a warm summer evening!

While summer is still here to stay for nearly another month, make the most of it!

IMG_2550.JPG

Ingredients::

Red juicy tomatoes – 2 kg
Salt – 2 tbsp

To store:

Extra virgin olive oil – 300ml (approx.)
Fresh Italian basil – 10-12 leaves

IMG_2541.JPG

Instructions:

• Wash and towel dry tomatoes.
• Cut them into about ½ cm thick slices.
• Arrange them in two large baking trays.
• Sprinkle generously with salt.
• Place the trays in direct sun light. I prefer to keep it indoors where there is enough strong sunlight passing through a glass door/window.
• Due to action of salt, tomatoes release their juices. Do not remove this liquid but instead keep the trays under a running fan throughout the night. Otherwise pre-heat oven to 180 degrees, turn it off and leave the trays in the oven overnight.
• Keep the trays for at least another 3-4 days in the sunlight, until they are completely dry.

IMG_2542.JPG

• To store them, arrange tomatoes in a clean glass jar adding few fresh basil leaves. Add extra virgin olive oil to cover the tomatoes completely and close the lid.

You can keep it for a year under the oil.

Tip: Use this oil to make salad dressing.

IMG_2549.JPG

Rich Carrot Cake

20130318-193821.jpg

The winter season….. ahh! what I like most about it is lovely colourful vegetables. My little one is very fond of carrots, loves to eat red juicy carrots raw as snack, more than cooked. Moreover, in this part of Asia carrot is cooked, in fact simmered in milk for hours to make ‘Halwa’, a dessert! I grew up eating loads and loads of carrot halwa everyday during winters.

So the other day I planned to make halwa ‘ for my kids and therefore grated about a kilogram of red juicy carrots. But my little one insisted on cake, any type of cake.

“Well then” I said “cake you must have for dessert!” I found this really easy recipe in my old notes (a diary where I have been making notes for past 19 years! Must admit it has torn apart but I still love to write in it…..it’s precious!!!)

What I like about this recipe is that it’s light and nutritious as you use whole meal flour and lots of dry fruits.

So here we go with the recipe:

Ingredients:

Grated carrot 200g

Whole-meal flour 200g

Sugar 175g

Sunflower oil (any cooking oil) 150 ml

Two large eggs, whisked

Grated coconut ½ cup

Chopped walnut ½ cup

Or/and chopped pistachios ½ cup

Sultanas ½ cup

Zest of one orange

Cinnamon powder 1 tsp

Baking powder 1 tsp

Baking soda 1tsp

Instructions:

  • Whisk sugar and oil together until it looks light and seems mixed thoroughly.
  • Separately mix flour, baking soda, baking powder, cinnamon powder and sieve it to add in some air.
  • Into the liquid mixture now add beaten eggs slowly while whisking.
  • Next add in all the dry ingredients one by one and fold in well until it’s all mixed thoroughly.
  • Transfer the mixture into greased and lined baking tin and bake in pre-heated oven at 175oC for 40- 45 minutes or until cake leaves the side of the tin.
  • Remove from oven and let it rest for about five minutes before removing from the tin.

I believe it tastes much better the next day if one has patience to keep it for a day (or children allow it to rest!!!) with some whipped cream.

 

 

 

20130318-193951.jpg

Yorkshire Pudding recipe

Yorkshire Pudding Recipe:

Yorkshire Pudding

20130113-213905.jpg

Recipe of Yorkshire pudding is so easy that I wasn’t sure whether should I call it a recipe or not. Anyways as one needs to know how to cook it so certainly it is called a “recipe”. There are lots of good things about this recipe like very few ingredients, mostly available at home and one can prepare the mixture and leave it to be baked just before serving without much hassle.

Well then let me not keep you all waiting and open the magic recipe box!

Ingredients:

Eggs, four (measure them in a measuring cup or any cup)

Milk, same amount as eggs

Salt, a pinch

Ground black pepper, a pinch

Plain flour, almost the same measure

Cooking oil – 2 tbsp, for greasing

And that’s it!

Instructions:

  • Mix all the ingredients, accept flour, together with a whisker and leave it aside to stand until you are ready to serve (just about 20 minutes before serving you need to work with it)
  • Grease generously a muffin tray with cooking oil, slide it in the middle rack of the oven and pre-heat the oven to 270oC.
  • In the meanwhile mix plain four in the liquid mixture of eggs and milk, one spoonful at a time. The batter should be of the same consistency as that of crepes/ pancake and of course lumps-free!
  • When you can see the smoke coming out from the oil in the oven and/or smell the oil heating, whichever happens first, pull the tray out.
  • Using a ladle to spoon the mixture in each case about ¾ th level of the case. Put the tray back in the oven and allow it to bake for 18-20 minutes. (Note that you do not need paper muffin/cupcake cases)
  • They rise beautifully like muffins, you can see them oozing out of the case, when they turn slightly more than golden brown take the tray out.
  • Serve it with hot chocolate sauce as a warm dessert in cold winters, or with ice-cream topped with hot chocolate sauce.

My family likes to eat it with meat curries as well! You should try in various different ways and find a new combination for yourself. Happy cooking!