Let's enjoy English!

English Baking Recipes 7 ~

Indian curry party
I am going to finish off this week's theme with a recipe I love ~ "Veggie Thali". "Curry" is actually one of the most popular types of food eaten in England! Coming from India ~ the same as 'Tea' ~ Britain has brought back a couple of really good things from one of the countries it used to rule. This is a great recipe to make and have a 'Curry Party' with friends or family ~ enjoy ...

Veggie thali

* 1 lemon, zest pared (cut) and juiced
* ½ tsp mustard seeds
* 3 cardamom pods, bashed
* 1 mugful basmati rice

* 250g red lentils
*1 tsp turmeric
* oil (I prefer 'Canola' or 'Virgin Olive Oil')
* 1 onion, grated
* 2 garlic cloves, finely chopped
* 1 red chilli, shredded
* 1 tsp garam masala

* 1 x 250g block paneer, cut into cubes
* groundnut oil (again, I use 'Canola' or 'Virgin Olive Oil')
* 1 onion, grated
* a small chunk of root ginger, finely grated
* 1 garlic clove, crushed
* ½ tsp ground cumin
* ½ tsp ground coriander
* 300g spinach, washed and chopped

* 1/2 small red onion, halved and thinly sliced
* a handful mint leaves, chopped
* a handful coriander leaves, chopped
* 200ml natural yoghurt

* 1 onion, chopped
* oil (I use 'Canola' or 'Virgin Olive Oil')
* 1 large aubergine, cut into chunks
* 1 tsp turmeric
* ½ tsp ground cumin
* 1 tsp ground coriander
* 1 tsp nigella or black onion seeds
* 1 punnet cherry tomatoes
* a handful coriander leaves

For the lemon rice
1) Cook the lemon zest and spices in a little oil until fragrant.
2) Add the rice and stir well.
3) Tip in 2 mugs of water and 1 tsp salt, bring to a simmer, put on a lid and cook until water is absorbed and the rice is cooked. Add a splash of lemon juice to serve.

To make the dhal
1) Put the lentils and turmeric in a pan and add water to cover by 2cm.
2) Season and simmer for about 20 minutes until tender, adding more water if needed.
3) Heat some oil in a pan then cook the onion, garlic and chilli for a few minutes.
4) Add the garam masala, cook for a minute then stir into the cooked lentils.

For the saag paneer
1) Fry the paneer in a little oil until golden.
2) Add the onion, ginger, garlic and spices, and cook until softened.
3) Add the spinach and a splash of water and cook until wilted.

To make the onion raita
Mix everything together just before serving and season.

Make the aubergine and tomato curry
1) Frying the onion in oil until soft. Tip onto a plate.
2) Add a little more oil to the pan and fry the aubergine in batches until browned all over and tender.
3) Add another slug of oil to the pan and fry the spices for 30 seconds.
4) Add back the aubergine and onions, plus the cherry tomatoes, and cook everything until the tomatoes have burst. Season with salt and scatter with coriander leaves.

Serve with hot naans, if you have them (if not, message me and I'll send you a recipe). This is a fantastic, delicious and healthy and fun meal to have together with friends or family.

I hope you enjoyed this week's them ~ I am actually eating a "Glazed Chocolate-Avocado MILA Cupcake" as I write this -> I had friends over today (I'm glad I made double the amount, as everyone loved them!) See the recipe: Glazed Chocolate-Avocado MILA Cakes

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English Baking Recipes 6 ~

Blueberry orange cake

Blueberry & Orange Bread Recipe

Can you believe that a light, moist and fluffy blueberry bread like this can be egg-free? Try it for yourself if you don’t believe me...

Prep time: 15 mins
Cook time: 1 hr 10 mins
Yields: one loaf

* 1 + 1/2 cups all purpose flour
* 1 scoop MILA
* 1/4 tsp baking soda
* 1 + 1/4 tsp baking powder
* 1/2 tsp salt
* 5 tblsp butter, (measured and melted)
* 1 cup brown sugar
* 1/4 cup unsweetened applesauce
* 1/4 cup plain yoghurt
* 4 tblsp orange juice (freshly squeezed)
* 2 oranges - zest
* 1/2 cup milk
* 1 cup blueberries (fresh or frozen)
* 1/2 cup chopped pecans (or nuts of your choice)

1) Pre-heat the oven to 180C for 15 minutes. Coat a 22×12 cm loaf pan on the sides and bottom with butter.
2) In a medium size bowl sift together the flour, MILA, baking powder, baking soda and salt; keep it aside.
3) In a small bowl whisk together the applesauce, yoghurt, orange juice and zest.
4) In a large bowl cream together the melted butter and sugar for about 5 minutes. To this add the above wet mixture and beat well for another 2-3 minutes. (The mixture will look curdled but it’s okay.)
5) Now to this mixture, add the flour and milk alternatively and beat for a couple of seconds after each addition ~ add the flour in three parts and the milk twice ~ so you would start with flour and end with flour.
6) Fold in the blueberries and nuts. If using frozen blueberries, do not thaw them.
7) Pour the batter into the prepared loaf tin and bake between 60-70 minutes or until the bread is golden brown and a toothpick inserted in the centre of the bread comes out clean. (Mine was done in 60 minutes.)
8) Transfer the pan to a cooling rack and let it cool for about an hour before you remove the bread from the pan. Cool it completely on the wire rack (preferably overnight) before cutting it into slices.

This delicious Blueberry & Orange Bread also goes great with some Organic India Tea ~ my favourite (organic) herbal tea. See you tomorrow for another great recipe ...

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English Baking Recipes 5 ~

Organic India Tea and LemonHoney pudding

It’s now time for dessert . . .

Honey-Lemon Cream Pudding

Serves: 6-8

Preparation time: 6 minutes plus 4 hours setting time
Cooking time: 10 minutes

* 600ml cream -> the BEST QUALITY and creamiest you can buy!

* 8 tbsp honey -> the nicer the better

* 50g brown sugar
* 100ml fresh lemon juice, strained
To garnish:
 fresh raspberries or fresh blueberries


1. Place the cream, honey and sugar in a small saucepan over medium heat. Boil, stirring gently until the sugar dissolves. Reduce the heat and simmer for three minutes.
2. Remove the saucepan from the heat and stir in the fresh lemon juice, then strain the lemon cream through a sieve into six to eight ramekins or cups and chill in the fridge until set.
(This should take about four hours.)
Serve topped with fresh raspberries or blueberries.

The better the quality of the Cream and Honey you use, the BETTER and RICHER the taste will be!

Enjoy this delicious and easy-to-make pudding with some special Organic India herbal tea ~ what a wonderful treat . . .

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English Baking Recipes 4 ~

DELISH veggie muffin
Glazed Chocolate-Avocado MILA Cupcakes

Avocado replaces the eggs and most of the oil in a rich, chocolaty-batter that turns into these super-moist, super-delicious, SUPER-HEALTHY baked goodies.

Makes 12 Cupcakes
* 1 + 1/2 cups all-purpose flour
* 3/4 cup unsweetened cocoa powder
* 1 tsp. baking powder
* 3/4 tsp. baking soda
* 3/4 tsp. salt
* 1 avocado, pitted and peeled
* 1 cup pure maple syrup
* 3/4 cup plain soy milk
* 1/3 cup canola oil
* 2 tsp. vanilla extract
* 1 scoop MILA

* 1/4 block soft silken tofu (from a 400g container), drained and patted dry (this is important or the Glaze will be watery)
* 3 Tbls. pure maple syrup
* 1/2 tsp. vanilla extract
* 1/10 tsp. salt
* 115g semi-sweet vegan chocolate, melted
* 1 scoop MILA

To make Cupcakes:
1) Whisk together the flour, cocoa powder, baking powder, baking soda, salt and MILA in a bowl.
2) Purée the avocado in a food processor until smooth. Add maple syrup, soy milk, oil and vanilla, and then blend until creamy.
3) Combine the avocado mixture into the flour mixture until smooth.
4) Preheat oven to 175C (350°F).
5) Line a 12-cup muffin pan with paper liners.
6) Spoon the batter into each cupcake cup.
7) Bake for 25 minutes or until a toothpick inserted into the centre comes out with some crumbs attached - then you’re ready!

To make Glaze:
1) Blend the tofu, maple syrup, vanilla and salt in food processor until smooth.
2) Add chocolate and MILA to tofu mixture and blend until smooth.
3) Transfer to a bowl and dip the tops of the Cupcakes into the Glaze, pulling straight up to form peaks.


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English Baking Recipes 3 ~

Date cake

Today’s recipe can be made into biscuits or a cake ~ I personally prefer it in a delicious cake-form ~ let’s go cooking ...

Oatmeal, Fig and Walnut Bars
This dessert is kid-friendly, vegan, and very delicious.

* 2 cups chopped stemmed dried figs (280g)
* 1 cup water
* 6 tablespoons sugar
* Pinch of salt
* 1 + 1/2 teaspoons fresh lemon juice
* 1 teaspoon vanilla extract
* 1 cup walnuts (almonds), toasted, coarsely chopped

* 1 + 3/4 cups old-fashioned oats
* 1 + 3/4 cups all purpose flour
* 1 scoop MILA
* 1 + 1/4 cups (packed) dark brown sugar
* 2 teaspoons ground cinnamon
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup (225g) chilled vegan "butter" cut into delicious cubes
* 1/4 cup powdered sugar

NEED 20cm diameter cake tin/pan - lightly butter the inside to prevent sticking


1) Combine the dried figs, water, sugar and salt in a heavy medium-sized saucepan. Bring to boil and simmer over medium heat, stirring until the sugar dissolves. Reduce heat to low. Cover and simmer 5 minutes.

2) Uncover and simmer for about 10 minutes until the figs are very soft and the filling is thick ~ stirring often. Mix in lemon juice and vanilla, then walnuts.

Cool completely. DO AHEAD OF TIME -> Can be made 1 day in advance. Cover and chill. Bring to room temperature before using.

1) Position the baking tray in the top third of the oven and preheat to 175°C.

2) Combine oats, flour, MILA, brown sugar, cinnamon, baking soda and salt in a large bowl and whisk to blend.

3) Add cubed "butter." Using fingertips, blend until the mixture forms small moist clumps.

4) Firmly press half of the crust mixture (about 3 cups) over the bottom of the prepared tin/pan. Spread the filling evenly over the crust. Sprinkle the remaining crust mixture over the filling and press to adhere.

5) Bake until deep brown and firm to touch, about 35~45+ minutes.

6) Cool in the cake tin/pan on a cooling rack.

* Once cool, remove from the tin/pan and cut into slices.
* Sprinkle powdered sugar over the top of half of the pieces, then re-arrange the coated and plain pieces alternately on a platter ~ looks like a zebra crossing ;-)

It looks and tastes delicious ~

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