How are you? I am good. Tired, but good.
I started reading Cloudstreet for our First Tuesday Bookclub! I am loving it. I bought the Harp in the South Trilogy too. I am going to read that next. Cloudstreet is really great, though. I am glad I started with that, as I just watched the mini series and it’s all fresh in my mind. I want to reimagine the characters and dig out the bits that were missed in the series. I’m looking forward to doing all that!
I also bought this book. It’s great. It’s written by Rose-from-The-River-Cafe’s daughter. If that makes any sense. Her name is Lucy Boyd and she was partners with Skye Gyngell too. The book is exactly what you’d expect it to be. Simple, accessible, home cooking with a bit of a special flourish. It is a tiny bit UK-centric, but all the recipes can be adapted to local ingredients, I reckon. I love this book. I really do.
Did I tell you I bought the second Sophie Dahl cookbook as well? I did. I have been really excited about it… using Sophie’s recipes and adapting them to suit us.
Here’s something I’ve loved making for my breakfast… You might like it too. (Or for dinner even?)
Cheat’s Speedy Aloo Gobi
(Cauliflower & Potato Curry)
1/2 cauliflower, chopped roughly
2 large potatoes, peeled and chopped roughly
1 onion, peeled and chopped roughly
1 tin of tomatoes in juice, chopped roughly
1 clove of garlic, diced
1 tbsp Tandoori paste and 1 tbsp Tikka Masala paste (Sharwood’s is good!)
(OR 2 tbsp of Butter Chicken PASTE if you can get it from an Indian grocer)
a slosh of sunflower oil or a tbsp of ghee
Heat the oil in a large pan with a lid.
Add the onion and cook until soft. Add the garlic, stir for 30 seconds. Add the pastes and cook until fragrant. Add the tomatoes and simmer for 3 or 4 minutes. Add the potatoes and cauliflower. Mix well. Put the lid on and cook over a low heat for 10 minutes. Remove the lid and cook for another 5 minutes over a low heat. If there’s not enough sauce, add a bit of water or vegetable stock and combine well. If it’s a bit TOO juicy, simmer over a high heat until it’s less liquidy! Ta-dah!
Serve with a sprinkle of fresh herbs,yogurt and dosa for best results!
Based on Sophie Dahl’s recipe
To serve with curry (or you can have them with sweet toppings too!)
1 cup of rice flour
1 cup of semolina
1 cup of yogurt
enough water to make a runny, pourable batter (it shouldn’t be too thick, we want thin crepes!)
I throw the first 3 ingredients in the blender and then add the water slowly, until the consistency is right.
To cook the dosa: heat a heavy based pan (I use a crepe pan) over a medium heat until very hot. Add a spray of oil and the pour in the batter. Tip the pan to spread the batter as thinly as possible (if you put too much batter in, gently pour it out into a clean bowl and reuse it) Cook for one minute on the first side and then flip and cook for another 30 seconds. Be sure to oil the pan and tip the batter around the pan as thinly as possible each time.
variation: add some chopped herbs
Makes 10 dosa
(I make this batter and keep it in the fridge. Then you can make a couple of dosa each day with your ready batter!)