I thought today we’d have a change from Persian food so I’m busy preparing to make a roast chicken followed by dinner gluten-free apple, raisin and pecan nut pie to be served with Chocolate and vanilla Ice cream. It’s a little bit of a challenge as gluten-free pastry is difficult to make and I’m going to cheat and use a packet mix ! I’m no expert when it comes to baking anyway. But as they say the proof is in the pudding. Actually truth be known I rarely cook anything but Persian food so it will all be a challenge! It’s a little anxiety provoking especially as I’m committed to blog about it even if it is a disaster! The trials and tribulations of making a meal that is out side of my comfort zone !
- Gluten free pastry ( I used mrs Crumbles)
- 3 medium cooking apples
- 1 tablespoon of sugar
- a few tablespoons of water
- 1 handful of raisins
- 1/2 teaspoon of cinnamon ( optional)
- Peel and core the apples
- Slice into thin wedges
- Place in a saucepan and add 2 tablespoons of water. You don’t want too much water at this point but you can add more as you need to. Don’t let the apples become too dry either as they will burn.
- Cook over a medium heat until they begin to become a little soft.Keep stirring them to stop them from burning.
- When softish, add the sugar and stir in.
- Remove from the heat, add the raisins ( and cinnamon) and put to one side.
- Cook at 190 degrees c for about 25 mins
- Once cooled I added some pecan nuts just for fun!
Im going to serve this with home made vanilla and chocolate Ice cream….. all gluten free and very calorific!
Nooshi joonet. Enjoy
Following in the theme for the week here’s a quick and easily produced meal for when your hungry and in a bit of a hurry. It takes no more than an hour from start to finish, it’s filling, and very, very delicious. The recipe below is for two just multiply the ingredients as needed.
HALIM E BUDEMJAN
- 400 gr’s minced meat ( either lamb or beef)
- 1 large onion chopped
- 2 medium aubergines
- 1 cup of kashk
- 1 teaspoon of advieh
- 1 cup of lentils ( cooked)
- 1 teaspoon of turmeric
- salt and pepper to taste.
For the garnish:
- 3 tablespoons of olive oil
- 4 cloves of garlic sliced
- 3 tablespoons of dried mint
- 1/2 teaspoon of turmeric
- 1/2 cup of chopped walnuts ( optional)
- Bake the aubergine in the oven until soft. This usually takes 45 mins on 20
- Peel the aubergine, mash and put to one side.
- Fry the meat until brown, and salt, pepper, saffron, lentils, 3 cups of water and allow to reduce.
- Add the aubergine and cook for another 5 minutes.
- Then add 1/2 cup of kashk ( you can use kashk straight from the freezer and I freeze it in 1 cup quantities).
- Finally add the advieh, stir in well.
- Allow to simmer for a few minutes and then put to one side.
4. Add 1/2 cup of hot water to the remaining kashk, bring to the boil and then place to one side.
Now make the garnish
- Heat the olive oil in a pan and add the garlic. Be careful not to over fry it as you want it brown and crispy but not burnt.
- Add the turmeric and dried mint, stir well, remove from the heat and put to one side.
Bringing it all together
- Place the meat mixture into a serving dish.
- Pour on a little of the liquid kashk ( you need to keep some in reserve to serve with the meal)
- Then decorate with the garlic and mint garnish by spooning it on
- Use the remaining oil from the pan you fried the garnish in to spoon over the top and add walnuts if you wish.
Serve with a small bowl of the liquid kashk, a fresh green salad, naan or pitta bread.
Nooshi joonet ~ Enjoy
There is nothing so delicious as spaghetti Persian style! Complete with taadig ( a crusty bottom) if you want it! This is one of the few times I’m happy to let my other half loose in the kitchen simply because he makes it so much better than I can! We use Gluten free pasta but you can use wheat pasta. Serves 4
- 400 gr’s ground beef
- 1 large onion
- 3 cloves of garlic
- Tomato puree
- 1 tin of tomato’s
- 1/2 teaspoon of cinnamon,
- 1/2 teaspoon of turmeric
- 1/2 teaspoon of fresh chopped ginger
- 1/2 teaspoon of curry powder
- A pinch of dried mint
- Olive oil.
- Salt and pepper to taste
- Fry the chopped onion in some olive oil until it begins to turn transparent
- Add the turmeric, ginger and cinnamon
- Add the mince and the curry powder and cook until brown.
- In a separate pan heat some olive oil, add the garlic, a little turmeric and a good pinch of dried mint.
- Add the tomato puree and fry
- Add the tin of tomato’s, salt, pepper to taste and 1/2 glass of water and cook for 15 minutes over a low heat until the sauce thickens.
- Combine the meat and sauce in one pan
- Allow to simmer for 30 mins on a low heat.
- Meanwhile cook the pasta.
- Combine the meat sauce and pasta and return to the heat for about 15 mins.
- If you want to make a taadig simply allow it to cook in the pan for about 15-20 mins on a low heat. When ready to eat, cover the pan with your serving dish and quickly turn upside down. If it doesn’t all come out at one, rest the pan in some cold water for a few minutes and try again.
Serve with a salad or sabzi and we like ours with mast or natural yoghurt .
I was feeling nostalgic and thought I’d make a Quiche. I can’t remember the last time I ate one! Probably some where back in the 70′s! Quiche became very old fashioned Im not sure why as it’s quick and easy to make and you can use up all the bits and pieces you have in the fridge and I think it makes a delicious lunch time meal. So here’s a simple recipe for bacon, cheese and tomato Quiche. You can of course substitute these ingredients for any of your favorite ones, these just happen to be mine. This is made with a gluten-free pastry mix which I bought as making your own is such a rigmarole.
- 4 eggs
- 4 oz grated cheese
- 3 rashers of bacon cooked and cut into pieces
- a few slices of tomato
- salt and pepper to taste.
- Make your pastry. With gluten-free pastry it’s always a good idea to wrap it in cling film and let it rest in th e fridge for 30 mins before you roll it out.
- Beat up the eggs and add salt and pepper
- Place the pastry in a pie dish and trim the edges
- Add the egg mixture
- Add the bacon, cheese and finally add the tomato to decorate
- Lightly sprinkle with salt and pepper
- Place in a pre heated oven at 190 c for about 30 mins.
Eat it hot or cold and serve with a green salad.
Here’s a quick dish for lunch or a light supper. This is my version of a very traditional Iranian recipe. I have cut a few corners but the taste is equally as delicious as the long method. Serve it with salad and mast or yoghurt and I usually make it when I have left overs and need something to go with them.
- 4 large potatoes
- 1 large sweet potatoes
- 1 large onion
- 1 teaspoon turmeric
- salt and pepper to taste
- A little oil for cooking
- 3-4 eggs
- 1 teaspoon of baking powder
- Grate the potatoes ( the long version is to cook them and then grate)
- Grate the onion
- Combine all the ingredients in a bowl and mix well.
- Heat a little oil in a pan and pour the mix into the pan. You can make one large kukoo or several individual ones. If you make one large one, cook it for 10 minutes and cut into quarters and then turn.
Ice Cream is easier to make than you think. If you have an Ice Cream maker it’s even easier but not necessary. This is a basic Ice Cream recipe I adapted a little to give it a slightly Persian taste.
- 400 mls of milk
- 400 mls of double cream
- 100 g’s of caster sugar
- 4 medium eggs yolks
- 2 teaspoons of rose-water
- chopped pistachio nuts
- If you are using an ice cream maker make sure your bowl is frozen
- You will need a storage container
- whisk the cream until thick
- Pour the milk into a pan and slowly heat to boiling point.
- pour the egg yolks into a bowl and add the sugar and rose-water
- Mix in well with a hand whisk
- Add the egg yolk and sugar to the milk continuing to whisk
- Return to a low heat and stir constantly until the mixture forms a glaze over the back of a wooden spoon but do not let it boil or the ingredients will separate.
- Remove from the heat and place to one side until cold
- When cold fold the cream into the milk mix and stir in
- Either pour this into your freeze bowl and follow the instructions for freeze churning
- OR pour into a storage container.
- When the Ice Cream is beginning to set add the pistachio nuts and return to the freezer or continue the freeze process.
- Gluten free Ciabatta
- a few slices of tomatoe
- a few slices of goats cheese
- salt and pepper to taste
- a few twigs of tarragon
My grandmother was Cornish and a professional cook to boot. Saffron cake was always on her tea-table along with other home-baked delights. Here’s her recipe for authentic saffron cake. This recipes clearly contains wheat flour and is therefore poison to coeliac’s.
Ingredients: Makes one large cake:
- 5 ozs. sugar
- 1 ozs plain flour
- a pinch of nutmeg
- 6 ozs. margarine or butter
- 6 ozs. currants and sultanas
- 1 and 1/2 oz of candied peel
- 1 oz. fresh yeast
- 1/4 teaspoon of salt
- pinch of saffron
- warm milk
- Take a good pinch of saffron add to a small cup of boiling water and cover and leave to infuse for a few hours
- Put the oven on for 180 degrees cent.
- Grease 2 loaf tins
- Place the yeast in a cup and add 1 teaspoon of sugar and fill the cup to half way with warm milk and water and leave to rise. It’s important that the milk and water is luke warm and not hot.
- Rub the margarine or butter and sugar into the flour.
- When the yeast has risen make a hole in the middle of the sugar and flour mixture and add the yeast.
- Lightly dust this with flour to help it maintain an even temperature.
- When cracks begin to appear warm the infused saffron water and add to the flour mixture
- Add the fruit and candied peel and stir in gently
- Cover with a clean tea towel and leave some where warm but not hot to continue to rise for about 45 minutes.
- Pour the mixture into greased loaf tins and leave once more to rise until the mixture level has reached the top of the tin.
- Cook in the pre heated oven for about 1 hour
- When golden allow to cool slightly and turn out on to a wire rack