Rose and Raspberry Celebration Tart for OSP’s 1st Blogiversary!

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I’ve been like an excitable little kid, anticipating this day. The day that marks a year of blogging for me. A year of breathlessly rushing into the kitchen after a day at work to try out a new idea I had. To make it truly amazing so that I can share it with you all. A year of thinking way too much about every canape, main meal and dessert I ate. Of putting every dish through a deep analysis to figure out how I could make it at home, what interesting twist I could give it and more recently, what I could do to make it sugar-free. Twelve months of drawing on my imagination and the things that have inspired me to decide how I want to style the dish and the best way to photograph it to provide a visual complement to my words.

Also, perhaps closest to my heart, the words themselves. The stories I would tell and the windows that dish would open up into the inner workings of my mind. Because for me, food is as important as it is because it always tells a tale, triggers a memory or incites an emotion. There is a commonality between my mother’s family’s puliyogare, and a terrine served at a fine dining restaurant. Between that three ingredient fudge and that delicate, seven layer cake that graces the window of the upmarket patisserie, looking far too pretty to plunge a spoon into.

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That connection may not be in the ingredients, the method or how it is served. What all food has in common is that it was made by hands that are controlled by a mind with a story to tell, a history to either reveal or protect and thoughts to express.

Food is sustenance, for nourishing and for fulfilling. But it is also for sharing, for drawing people in and for bringing them together. A bowl of warming soup that you slowly savour while watching television, curled up on the couch on a wintery evening. The pudding that is eaten slowly, each syrupy spoonful punctuating words that you share with someone you are just getting to know, while you try desperately not to let the sauce dribble inelegantly down your chin. The cup of too-hot tea that you blow the steam off before you settle your head back onto the shoulder of your sweetheart.

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It is a privileged position, this one. To be able to view food this way is a function of a comfortable life. But it is how I view food, and I thank you for allowing me to share that with you for the past year. This yearling space of mine means more to me than perhaps I could ever explain. A creative outlet, a happy place and a raft that has helped keep me afloat through what has been a challenging year. Each comment, glowing or otherwise, every tiny piece of interaction and encouragement has made my heart smile.

At the basest level I have discovered rosewater, cashew cream, how to steam puddings and how wonderfully therapeutic bread-making is. I have found rice syrup, Quinoa and kale. I have worked out what makes a good food prop and just how much light I need for a photo session. Beyond that, this small corner of mine has given me so much more.

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We have come a long way, you and I. From that first kulfi recipe with its endearingly awkward photographs to now, when I finally feel I am getting a grasp of things. We can go further, we know this. We have so much more to discover about each other, to share over a cup of coffee and a chocolate truffle.

This blog is growing too. I am working to make some positive changes here in this space and outside it.  So do stick with me.  For there is no-one else in the world I can imagine moving forward with.

Thank you all for sharing the past year with me, it has meant more to me than you could possibly know.

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Rose and Raspberry tart (Vegan, Gluten-Free, fructose-free)

Feeds 6-8

Crust recipe modified from here

Get:

For the crust:
2 1/2 cups almond meal
Generous pinch salt
1/4 tsp baking powder
4 1/2 tbsp coconut oil
3 tbsp rice syrup

For the rose and cashew cream filling:
1 1/2 cups raw cashews
Water
2 tbsp rosewater
1/3 – 1/2 cup rice syrup or honey

To decorate:
2 small punnets raspberries, washed and patted dry
Anything else you desire- chocolate, crushed nuts etc etc etc.

Make:

Immerse the cashews in water and soak for at least 3 hours.

To make the crust:
Preheat the oven to 175 C.

Place the almond meal, salt and baking powder in a large bowl and mix well.
In another bowl, whisk the coconut oil and syrup. They will not mix very well but do your best. Add the wet ingredients to the dry ingredients and with clean hands, crumble everything together and knead lightly until a dough is formed.

Grease a tart tin and press the mixture evenly into its base and about 1 1/2 cm up the sides. Bake for 15-20 min or until golden brown.

To make the filling:
Drain the cashews and rinse. Place them in the bowl of a high speed food processor. Add rosewater, syrup or honey and 1/3 cup water. I found 1/3 cup of syrup to be adequate, but taste and add a little more if desired. Process on high speed until a smooth or slightly coarse cream forms, scraping down the sides as needed.

When the tart base has cooled, remove it from the tin and fill with the cashew cream, spreading evenly. Refrigerate for 20 mins before decorating with raspberries and whatever else you choose. I used some dark chocolate leaves that I piped.  You can of course, opt for another fruit if you wish!

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Indian Tapas: Baked Samosa Tartlets

She felt his eyes on her for some time before she allowed herself to turn around. As nonchalantly as possible, her eyes scanned the crowd expecting to meet his. He was out of sight and she forced herself to turn back to the elderly lady who was giving an intricate explanation of the wedding preparations of her grand-daughter. She attempted a smile that indicated interest, but her mind bolted in a different direction entirely as she wondered where he had gone.

The champagne was going to her head now and the waitress drifted past with a tray of appetisers. Desperate for something to do with her free hand, Maya grabbed a samosa, took a bite and held it awkwardly as the lady finished her detailed description of each piece of jewellery that was given to her grand-daughter by the in-laws.

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The lull in the conversation was exactly what Maya needed. She expressed the required niceties and broke away to scout the room for him once again.
And as she turned, there he was. Standing at her elbow, his dark skin luminous and his playful dimples twinkling.

“Can I get you another drink?” he smiled.

Maya tried her most alluring smile and taking that as a yes, he saw a passing waiter and reached for a fresh glass of champagne. As he turned away, Maya nervously took another bite of her samosa, wishing to make it disappear so that she could go back to elegantly sipping her bubbles and flirting with the beautiful stranger that inexplicably seemed interested in her.

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To say that the triangular pastry destroyed all of Maya’s semblance of sophistication is more than fair. That second bite caused the pastry to crumble, and the spiced potato filling tumbled out of the belly of the samosa, bounced off her bosom leaving behind it a trail of yoghurt sauce as it fell to the carpet just in front of her………

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To avoid similar samosa- related disasters, I have for you baked samosas that are in tart form. Two or three bites should do it and the thick, wonderfully flaky, sour-cream pastry minimises chances of such mortifying situations as poor Maya faced. Serve with the mint yoghurt sauce, as well as this tamarind and date chutney, dollops of which can be spooned into the tarts just prior to serving. I also used a combination of cauliflower and potato to reduce the carbohydrate content of the whole thing.

In other news, if you haven’t had enough of my babble in this space, or if you have somewhat let the fitness regime slip by over the holidays, head on over to Saute Magazine to read my thoughts on Exercise.

Samosa Tartlets

Pastry recipe slightly modified from Smitten Kitchen
Makes 12-15 with leftover filling

Get:

For the pastry:
1 tsp cumin seeds
1/2 tsp ajwain (carom) seeds
1 1/4 cups plain flour
1/2 tsp salt
115g chilled butter, cubed
1/4 cup chilled sour cream
2 tsp fresh lemon juice
1/4 cup ice water

For the filling:
500g cauliflower, diced
2 small potatoes, diced
3 tsp oil
2cm ginger, peeled and finely grated
1 tsp cumin seeds
1 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp chilly powder
1/2tsp garam masala
1/2 tsp amchur powder
Salt
Boiling Water

For the yoghurt sauce:
1/2 cup thick Greek youghurt
Small handful mint leaves
Small handful coriander leaves
1/2- 1 tsp salt

Make:

To make the pastry:
Roast the cumin and ajwain seeds in a small pan until fragrant.
In a large bowl, mix the flour, salt and roasted seeds. Add the butter and use clean fingers to knead the butter into the flour until it is a smooth, crumbly mixture. A few larger chunks of butter the size of small peas are fine.
In a small bowl, whisk together sour cream, lemon and iced water. Pour the mixture into the flour and butter. Uing your hands again, gently mix, then lightly knead the mixture until it is one mass. The kneading should be minimal and just enough to get the dough into a ball.
Wrap in cling film and chill for at least 20 mins. The dough can be prepared a few days early and refrigerated.
Preheat the oven to 200 C

To make the filling:
Boil the diced potatoes in salted water until they are cooked but still firm.
In a large non-stick pan, heat the oil. Add the cumin seeds and once they are popping, reduce the heat to low and add the ginger. Fry for a minute or so, then add all the spice powders except for the amchur and salt. Fry for 2-3 minutes.
Add the cauliflower and 1/2 cup of water, 1 tsp salt and amchur. Stir, cover and simmer until the cauliflower is tender but firm, stirring intermittently (6-8 mins).
Drain the potatoes and add them to the pan. If the mixture is dry, add a further 1/4 cup water. Stir through and taste- add a little more salt if needed. Stir and cook uncovered until the mixture is reduced so that there is no gravy.

To make the yoghurt sauce:
Place the ingredients in the bowl of the food processor and pulse a few times until they are well blended. Taste and add a little more salt if needed, however the mixture should be on the slightly sour side.

To assemble:
Roll out the dough to 5 mm thickness. Using a large cookie cutter (I used a bowl that was 9 cm diameter), cut out rounds in the dough. Place the rounds at the base of tiny tart pans, a muffin pan or patty cases. The edges should turn up to form a shallow tart shape.
Bake on the middle shelf of the oven until the pastry is cooked through, about 15 mins.
Cool and turn the cases out onto a plate. Spoon the filling into the cases. The tarts can be made in advance and warmed in a preheated oven (160 C) for 5 mins before serving.
Dollop with yoghurt sauce and tamarind date chutney just before serving.

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