Thursday, February 28, 2019

Fresh Rhubarb Steamed Sponge Pudding with Rhubarb Sauce

This fresh rhubarb steamed sponge pudding is a light springtime recipe, highlighting the gorgeous pink tart rhubarb that is available now. This sticky dessert takes a while to cook but it's mostly hands off time. Wait till you bite into its soft sponge with tart topping! Totally worth it.

Food Lust People Love: This fresh rhubarb steamed sponge pudding is a light springtime recipe, highlighting the gorgeous pink tart rhubarb that is available now. This sticky dessert takes a while to cook but it's mostly hands off time. Wait to you bite into its soft sponge with tart topping! Totally worth the effort. The glossy pink rhubarb on top of this steamed pudding is a welcome bit of color on a dreary cold day.


As an expat parent raising two daughters in foreign lands, I felt a great responsibility to make sure that they learned about the culture and traditions of the countries where we were lived. After all, one of the most valuable lessons we can take away from living overseas is that our way of doing things is not the only way; it may not even be the best way. We learn and we grow as we expand our borders.

I also considered it of grave importance to teach them about their own American heritage and cultural roots from the sweet joys of a peanut butter and jelly sandwich to the reasons we value the democratic system and should always exercise our right to vote. This challenge was further expanded by our mixed origins. My husband is British, which meant that, as the person who cooks most of the meals in our family, when it came to passing on food traditions, it fell to me to cover both.

A typically British dessert, steamed sponge puddings were not part of my childhood menu. For that matter, neither was rhubarb! I remember seeing it first in a fruit and veg market in Sydney when I was 24 and wondering to myself, what sort of strange celery was this? My husband, on the other hand, grew up with both.

The first steamed pudding I ever made, and still make to this day, is one we call Granda’s Dumpling. It was shared with me by a dear friend and it is her father’s specialty. It's perfect for Christmas, a pudding full of mixed fruit that reminds me of a very moist fruitcake. For spring, a lighter sponge pudding with rhubarb is more appropriate.

Meanwhile, I've also made up for lost time on the rhubarb front. If you have ready access to rhubarb, you might want to check out some of my other rhubarb-y recipes:


Fresh Rhubarb Sponge Pudding with Rhubarb Sauce

The glossy pink rhubarb on top of this steamed pudding is a welcome bit of color on a dreary cold day.  My recipe is adapted from .delicious magazine, (UK) March 2009 issue. In all, you will need 14 1/2 oz or 480g of rhubarb but I have given the amount divided below to make the recipe easier to follow. No rhubarb? Substitute whatever seasonal fruit you have on hand and adjust the sugar accordingly. This pudding with serve four greedy people and six with more restrained appetites.

Ingredients
For the pudding:
2 1/2 oz or 70g rhubarb, trimmed
3 tablespoons golden syrup (See Note)
1/2 cup or 100g sugar
7 tablespoons or 100g butter, softened, plus extra for greasing the pudding basin
3/4 cup or 95g flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup or 57ml milk
2 large eggs
Grated zest 1 lemon
1 teaspoon real vanilla extract

For the rhubarb sauce:
12 oz or 340g rhubarb, trimmed
1/8 cup or 28g sugar – or more to taste
Grated zest and juice 1 orange
Good pinch salt

To serve: pouring or whipped cream

Note: Golden syrup can be purchased in the international aisle of most large grocery stores. Substitute a cane syrup or amber corn syrup if you cannot find any.

Method
Rinse and dry the rhubarb.

Cut your choicest pieces of rhubarb into lengths that will fit nicely in the bottom of a 4+ cup or 1 liter pudding basin. Cut the rest of rhubarb into bite-size pieces, put it in a medium-sized non-reactive pan and set it aside.

Butter the pudding basin and then add the rhubarb to the bottom, curved side down. Drizzle the golden syrup over it.



Note: If you don't have a pudding basin, you can substitute a stainless steel mixing bowl. It should have a small lip.

Using your electric mixer, beat the sugar and butter together until they turn light yellow and fluffy. Add in the eggs, one at a time, beating well between each addition.

Beat in the lemon zest and vanilla.

Sift in your flour, baking powder, baking soda and salt. then add the milk. Fold them both in gently.



Spoon the batter into your buttered pudding basin.


Cover the basin with folded parchment paper and secure it with kitchen string. Tie the ends of the string together to create a handle with which to lift the basin and trim any excess parchment.


Put the covered basin in a large pot. Add hot water to the pot till it comes two-thirds of the way up the side of the basin.


Bring the water to a gentle boil then cover the pot and lower the flame to simmer. Simmer for 1 1/2 hours. Check the water level occasionally and add more as needed.

Meanwhile, make the rhubarb sauce. Add the caster sugar, the orange zest, orange juice and a pinch of salt to the pan where you've saved the cut rhubarb.

Gently cook for 5-10 minutes over a medium until the rhubarb softens and turns saucy, stirring from time to time. Taste the sauce and add a little more sugar, if necessary. Set the rhubarb sauce aside to cool.

Once the pudding steaming time is up, carefully remove the basin from the pot, using your string handle. Set it on a wire rack.

Remove the baking parchment and leave to cool for five minutes, then run a knife around the edges of the sponge pudding. Isn't it amazing how a steamed pudding browns?

This fresh rhubarb steamed sponge pudding is a light springtime recipe, highlighting the gorgeous pink tart rhubarb that is available now. This sticky dessert takes a while to cook but it's mostly hands off time. Wait to you bite into its soft sponge with tart topping! Totally worth the effort. The glossy pink rhubarb on top of this steamed pudding is a welcome bit of color on a dreary cold day.
Turn it out on a serving dish.

This fresh rhubarb steamed sponge pudding is a light springtime recipe, highlighting the gorgeous pink tart rhubarb that is available now. This sticky dessert takes a while to cook but it's mostly hands off time. Wait to you bite into its soft sponge with tart topping! Totally worth the effort. The glossy pink rhubarb on top of this steamed pudding is a welcome bit of color on a dreary cold day.


Serve with rhubarb sauce and, if you'd like, pouring cream.

Food Lust People Love: This fresh rhubarb steamed sponge pudding is a light springtime recipe, highlighting the gorgeous pink tart rhubarb that is available now. This sticky dessert takes a while to cook but it's mostly hands off time. Wait to you bite into its soft sponge with tart topping! Totally worth the effort. The glossy pink rhubarb on top of this steamed pudding is a welcome bit of color on a dreary cold day.


Enjoy!

Pin this Fresh Rhubarb Steamed Sponge Pudding! 

Food Lust People Love: This fresh rhubarb steamed sponge pudding is a light springtime recipe, highlighting the gorgeous pink tart rhubarb that is available now. This sticky dessert takes a while to cook but it's mostly hands off time. Wait to you bite into its soft sponge with tart topping! Totally worth the effort. The glossy pink rhubarb on top of this steamed pudding is a welcome bit of color on a dreary cold day.
 .

Monday, February 25, 2019

Brown Sugar Spice Swirl Muffins #MuffinMonday

These brown sugar spice swirl muffins require four bowls, two more than my normal muffin recipes because of the sweet spicy swirl and crumble topping, but I promise they are well worth the washing up!

Food Lust People Love: These brown sugar spice swirl muffins require four bowls, two more than my normal muffin recipes because of the sweet spicy swirl and crumble topping, but I promise they are well worth the washing up! The muffins themselves are plain with only vanilla for flavoring. They’d be fine on their own if you chose to make just the batter. Adding a bit of a swirl and/or the crumble topping does make them special though.

Our younger daughter has been needing knee surgery so last week she came to Dubai for the procedure, where we could take care of her after. If there’s anything that makes a mom’s heart gladder than having one (or more) of her grown babies at home, I don’t know what it is. I don’t get that opportunity often enough anymore.

She’s been a great patient, resting when appropriate, taking the right pills when necessary and doing her recommended leg exercises. I’ve mostly been responsible for sustenance and helping her carry things while on crutches. Her motto is “everybody loves plain things” so fruit and nuts in muffins are not allowed. I decided to make a fancier muffin by adding a swirl. The crumble topping was her special request, as long as it didn't have oats.

Brown Sugar Spice Swirl Muffins

The muffins themselves are plain with only vanilla for flavoring. They’d be fine on their own if you chose to make just the batter. Adding a bit of a swirl and/or the crumble topping does make them special though.

Ingredients
For the muffin batter:
2 cups or 250g flour
1/2 cup or 113g golden caster sugar (or sub regular caster sugar)
2 teaspoons baking powder
1 teaspoon salt
1 cup or 240ml milk
1/4 cup or 60ml canola or other light oil
1 egg
1 teaspoon vanilla extract or vanilla paste

For the ginger cinnamon swirl:
1/4 cup or 60g butter, melted
1/3 cup, firmly packed, or 66g brown sugar
1 teaspoon cinnamon
1 teaspoon ground ginger

For the crumble:
1/2 cup, firmly packed, or 100g dark brown sugar
1/4 cup or 60g butter
1/4 cup or 31g flour
1 teaspoon cinnamon
1/2 teaspoon ground ginger
Pinch salt

Method
Preheat oven to 350°F or 180°C and line a 12-cup muffin pan with paper liners or grease with extra butter or oil.

In a small bowl, whisk the ginger cinnamon swirl ingredients together until well combined.

Use a pastry blender or a few quick pulses of a food processor to make the crumble with those ingredients. Set the swirl and crumble aside until ready to use. If your kitchen is warm, put the crumble bowl in the refrigerator.



To make the muffin batter, combine the flour, sugar, baking powder, and salt in a large bowl.

In a another smaller bowl (or large measuring jug), whisk together milk, oil, egg, and vanilla. Fold the wet ingredient mixture into dry ingredient mixture until just combined.



Add 1 1/2 tablespoons of batter to each of the prepared muffin cups. Then add 1 teaspoon of the cinnamon swirl filling to the center of the batter. Swirl with a toothpick.

Food Lust People Love: These brown sugar spice swirl muffins require four bowls, two more than my normal muffin recipes because of the sweet spicy swirl and crumble topping, but I promise they are well worth the washing up! The muffins themselves are plain with only vanilla for flavoring. They’d be fine on their own if you chose to make just the batter. Adding a bit of a swirl and/or the crumble topping does make them special though.


Top with an additional 1 1/2 tablespoons of batter then share the balance of the swirl between the cups.



Swirl again with the toothpick.

Divide the crumble between the 12 muffin cups. Press down very gently with your fingertips so the crumble adheres to the batter.

Food Lust People Love: These brown sugar spice swirl muffins require four bowls, two more than my normal muffin recipes because of the sweet spicy swirl and crumble topping, but I promise they are well worth the washing up! The muffins themselves are plain with only vanilla for flavoring. They’d be fine on their own if you chose to make just the batter. Adding a bit of a swirl and/or the crumble topping does make them special though.


Bake at 350°F pr 180°C for 20-25 minutes or until a toothpick inserted comes out clean.

Food Lust People Love: These brown sugar spice swirl muffins require four bowls, two more than my normal muffin recipes because of the sweet spicy swirl and crumble topping, but I promise they are well worth the washing up! The muffins themselves are plain with only vanilla for flavoring. They’d be fine on their own if you chose to make just the batter. Adding a bit of a swirl and/or the crumble topping does make them special though.


Leave the muffins to cool in the pan for a few minutes before carefully removing to a wire rack to cool completely.

The muffins rose nicely lifting the swirl up higher than anticipated but I'm still calling this a win because of the flavor the swirl adds.

Enjoy!

Food Lust People Love: These brown sugar spice swirl muffins require four bowls, two more than my normal muffin recipes because of the sweet spicy swirl and crumble topping, but I promise they are well worth the washing up! The muffins themselves are plain with only vanilla for flavoring. They’d be fine on their own if you chose to make just the batter. Adding a bit of a swirl and/or the crumble topping does make them special though.



Check out the lovely Muffin Monday recipes my friends are sharing today. They all sound delicious!

Muffin Monday
#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.



Pin these Brown Sugar Spice Swirl Muffins!

Food Lust People Love: These brown sugar spice swirl muffins require four bowls, two more than my normal muffin recipes because of the sweet spicy swirl and crumble topping, but I promise they are well worth the washing up! The muffins themselves are plain with only vanilla for flavoring. They’d be fine on their own if you chose to make just the batter. Adding a bit of a swirl and/or the crumble topping does make them special though.
 .

Tuesday, February 19, 2019

Kakor Chokladflarn or IKEA Chocolate Oatmeal Cookies #CreativeCookieExchange

Kakor Chokladflarn or IKEA chocolate oatmeal cookies are a special treat we usually buy at that famous Swedish superstore but they are really quite easy to make at home. The bonus, of course, is that you know exactly what is in these. (Read: no palm oil or odd additives.) These delectable delights are crispy thin oatmeal cookies with dark chocolate sandwiched between them. In my copycat version, I leave them single file. You get more dark chocolate with each bite that way. Which, in my humble opinion, is always a good thing.

Food Lust People Love: Kakor Chokladflarn or IKEA chocolate oatmeal cookies are a special treat we usually buy at that famous Swedish superstore but they are really quite easy to make at home. The bonus, of course, is that you know exactly what is in these. (Read: no palm oil or odd additives.) These delectable delights are crispy thin oatmeal cookies with dark chocolate sandwiched between them. In my copycat version, I leave them single file. You get more dark chocolate with each bite that way. Which is always a good thing.
When today’s Creative Cookie Exchange theme was announced as “copycat cookies” I asked friends and family which cookies they might like to eat if I recreated a store-bought favorite. Most people were very helpful.

My husband suggested his favorite McVitie’s Ginger Nuts while at the same time allowing that he doubted any remake could duplicate the original successfully.

Wow, man.

Ordinarily that would make me say, “Challenged Accepted!” but he is really, really picky about his gingersnaps. Only McVitie’s will do.

I was all set to bake homemade Hobnobs when it suddenly struck me. There is one cookie I love to the point that I hate to buy them because I will eat them all. And they come in a very big box! You’ll have guessed from the title of this post that I’m referring to Kakor Chokladflarn from IKEA. (Recently renamed Kakor Havreflarn, which is not nearly as magical a name.)

When I tried to translate Kakor Chokladflarn into English, Google Translate struggled. Kakor was easy: Cookies. Chokladflarn became Chocolate Flap. Clearly choklad must be chocolate so I separated that second word in two. My persistence was rewarded by the following translation: Cookies Chocolate Flake. According to the French IKEA site, the flakes in the cookie title – flarn -  refer to oat flakes, in other words, whole rolled oats.

Kakor Chokladflarn or IKEA Chocolate Oatmeal Cookies

My jumping off point for these cookies were these two recipes on Not Quite Nigella and Cuisine de Fadila and a couple in Swedish that were most amusing once translated. As well as a few ingredient changes, I also simplified the method and was super pleased with the results.

This recipe makes 2 dozen+ (about 27) single cookies or 13+ sandwich cookies.

Ingredients
1/2 cup or 113g butter
1 1/2 cups or 125g wholegrain rolled oats
2/3 cup or 150g caster or superfine sugar
1/4 cup or 25g ground almonds
1 tablespoon flour
1 tablespoon cornstarch
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1 egg
1 teaspoon vanilla paste
7oz or 200g dark chocolate (I used a French dark chocolate called noir corsé or full-bodied black)

Method
Preheat oven to 400°F or 200°C and line two baking pans with baking parchment or silicone liners.

Measure the rolled oats, ground almond, flour, cornstarch, baking powder, cinnamon and salt into a large mixing bowl.



Melt the butter in a saucepan or microwaveable vessel. I used a measuring pitcher. Pour the melted butter into the dry ingredients. Stir well to combine.



In another small bowl, whisk the egg and vanilla paste together. Stir them into mixture in the bowl until well combined.



Use a small scoop to portion the dough out onto the prepared baking pans. Leave at least an inch around them to allow room for spreading as the cookies bake. My cookie scoop holds 2 tablespoons so I filled it about half full.



Bake for 6-7 minutes or until golden. Keep an eye on them because when they start to brown, they turn golden on the edges very quickly.

Food Lust People Love: Kakor Chokladflarn or IKEA chocolate oatmeal cookies are a special treat we usually buy at that famous Swedish superstore but they are really quite easy to make at home. The bonus, of course, is that you know exactly what is in these. (Read: no palm oil or odd additives.) These delectable delights are crispy thin oatmeal cookies with dark chocolate sandwiched between them. In my copycat version, I leave them single file. You get more dark chocolate with each bite that way. Which is always a good thing.


Leave the cookies to cool on the parchment or silicone liner until they are set. then use a thin spatula to transfer them to a wire rack to cool completely. If you try to move them too soon, they might break.

Heat the chocolate in a microwave in 10-15 second bursts, stirring well in between, until it is smooth and completely melted. (You can also use a double boiler.)

Use a pastry brush or a palette knife to add the chocolate to the bottoms of the cookies.

Food Lust People Love: Kakor Chokladflarn or IKEA chocolate oatmeal cookies are a special treat we usually buy at that famous Swedish superstore but they are really quite easy to make at home. The bonus, of course, is that you know exactly what is in these. (Read: no palm oil or odd additives.) These delectable delights are crispy thin oatmeal cookies with dark chocolate sandwiched between them. In my copycat version, I leave them single file. You get more dark chocolate with each bite that way. Which is always a good thing.
If you are leaving them single, as I did, place them chocolate side up on parchment or silicone liners until the chocolate sets. Or sandwich them together, chocolate side to chocolate side, if you want to make authentic kakor chokladflarn or IKEA Chocolate Oatmeal Cookies. They are fabulous with a cold glass of milk, coffee or tea.

Food Lust People Love: Kakor Chokladflarn or IKEA chocolate oatmeal cookies are a special treat we usually buy at that famous Swedish superstore but they are really quite easy to make at home. The bonus, of course, is that you know exactly what is in these. (Read: no palm oil or odd additives.) These delectable delights are crispy thin oatmeal cookies with dark chocolate sandwiched between them. In my copycat version, I leave them single file. You get more dark chocolate with each bite that way. Which is always a good thing.
Enjoy!

Many thanks to this month's Creative Cookie Exchange host, Karen of Karen's Kitchen Stories. We are a small group this month. Just three tasty cookies. Check 'em out!



You can use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.


Pin these Kakor Chokladflarn aka IKEA Chocolate Oatmeal Cookies! 

Food Lust People Love: Kakor Chokladflarn or IKEA chocolate oatmeal cookies are a special treat we usually buy at that famous Swedish superstore but they are really quite easy to make at home. The bonus, of course, is that you know exactly what is in these. (Read: no palm oil or odd additives.) These delectable delights are crispy thin oatmeal cookies with dark chocolate sandwiched between them. In my copycat version, I leave them single file. You get more dark chocolate with each bite that way. Which is always a good thing.
 .

Tuesday, February 12, 2019

Steamed Apple Date Bread #BreadBakers

A quick bread cooked on the stovetop? Yes, it’s not only possible, but I highly recommend it! This steamed apple date bread is so easy to make and it is chock full of flavor with sticky dates, tart chopped apple and brown sugar.

Food Lust People Love: A quick bread cooked on the stovetop? Yes, it’s not only possible, but I highly recommend it! This steamed apple date bread is so easy to make and it is chock full of flavor with sticky dates, tart chopped apple and brown sugar. Enjoy these two little loaves simply sliced or toasted and buttered. Either way, they are perfect for breakfast, coffee breaks, snack or teatime.

This month my Bread Bakers event has an unusual theme: Catch up!  Our host Pavani from Cook’s Hideout proposed that we make a bread from a past Bread Bakers theme that we missed participating in.

This steamed apple date bread is my 52nd Bread Bakers recipe and, if you care to do the math that means I’ve only missed one event since I started the group in September 2014. I missed Steamed Breads in August 2017 because my daughters and I were making the cross-country trek from the Boston to Los Angeles. Truth be told though, I wasn’t that disappointed.

You see, I am not really a fan of steamed bread. It’s often pale and anemic looking and needs a filling to make it worth eating. If I wanted to participate this month, I decided that the ingredients needed to bring some color as well as flavor to my bread. Dates and brown sugar seemed like a good idea.

My neighbor and very good friend Sandra very kindly gave me some sweet dates from her date palms and she also shared her microwaveable date loaf recipe. (It’s fabulous and you’d never guess it was “baked” in the microwave!) I merged hers with one on the King Arthur website for a harvest bread steamed in a pudding bowl (the misleading accompanying photo aside), and the method for Boston brown bread steamed in coffee cans which does actually turn out cylindrical.

This bread is sooooo good! Just sweet enough with a tender crumb, great flavor and lovely color. I can now say that I like, nay LOVE, steamed bread.

Steamed Apple Date Bread

Enjoy these two loaves simply sliced, or toasted and buttered. Either way, they are perfect for breakfast, coffee breaks, snack or teatime. Without ever turning your oven on.

Ingredients
8 oz or 225g sweet ripe dates, pits removed, then chopped
1 cup, firmly packed, or 200g brown sugar
1 cup or 245g plain yogurt
1/4 cup or 60g butter
1 teaspoon baking soda
1 1/2 cups or 190g flour
1 1/2 cups or 180g wholemeal flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon salt
1 Granny Smith apple, peeled, cored and chopped into small pieces
2 eggs

Method
Place the chopped dates, brown sugar, yogurt and butter into a small pan and cook over a medium low heat until it starts to boil, about 4-5 minutes.





Pour the mixture into a mixing bowl and stir in the baking soda. It will get very bubbly. Set aside to cool, stirring occasionally to speed up the process. (I popped mine in the freezer for about 10 minutes as well.)



Grease the insides of two coffee cans with melted butter or non-stick baking spray. Bring a teakettle of water to a boil.

In a large mixing bowl, combine the flours, baking powder, salt and spices. Tip in the chopped apple and stir well to coat.



In another bowl, beat the eggs. Whisk in the cooled date mixture.



Fold your wet ingredients into the bowl with the dry ingredients until just mixed.



Divide your thick batter between the two greased coffee cans.

Cover the cans with a square of baking parchment, then hold it in place with a square of aluminum foil. Secure the foil with poultry string or silicone rubber bands.



Place the coffee cans in a deep stock pot on top of a vegetable steamer or some crumpled foil so they don’t touch the bottom.



The pan should be deep enough so its lid can cover top of the coffee cans. Fill the pan with boiling water two-thirds of the way up the coffee cans. You may have to boil another kettle of water if you are using a vegetable steamer, which will lift the cans quite high off the bottom of the pot.



Cover, bring the water back to a boil and lower the heat to a simmer. Steam the two coffee cans for about 2 hours, adding water to the pot if necessary.

Remove the cans from the pot and take off the foil and parchment paper.

Food Lust People Love: A quick bread cooked on the stovetop? Yes, it’s not only possible, but I highly recommend it! This steamed apple date bread is so easy to make and it is chock full of flavor with sticky dates, tart chopped apple and brown sugar. Enjoy these two little loaves simply sliced or toasted and buttered. Either way, they are perfect for breakfast, coffee breaks, snack or teatime.

Leave to cool for at least 30 minutes before turning the loaves out.

Food Lust People Love: A quick bread cooked on the stovetop? Yes, it’s not only possible, but I highly recommend it! This steamed apple date bread is so easy to make and it is chock full of flavor with sticky dates, tart chopped apple and brown sugar. Enjoy these two little loaves simply sliced or toasted and buttered. Either way, they are perfect for breakfast, coffee breaks, snack or teatime.


Enjoy!

Food Lust People Love: A quick bread cooked on the stovetop? Yes, it’s not only possible, but I highly recommend it! This steamed apple date bread is so easy to make and it is chock full of flavor with sticky dates, tart chopped apple and brown sugar. Enjoy these two little loaves simply sliced or toasted and buttered. Either way, they are perfect for breakfast, coffee breaks, snack or teatime.


Check out the rest of the wonderful bread recipes my Bread Bakers are sharing today. Many thanks to Pavani of Cook’s Hideout for hosting this month.

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Pin this Steamed Apple Date Bread!

Food Lust People Love: A quick bread cooked on the stovetop? Yes, it’s not only possible, but I highly recommend it! This steamed apple date bread is so easy to make and it is chock full of flavor with sticky dates, tart chopped apple and brown sugar. Enjoy these two little loaves simply sliced or toasted and buttered. Either way, they are perfect for breakfast, coffee breaks, snack or teatime.
  .

Friday, February 8, 2019

Curried Coconut Citrus Cod #FishFridayFoodies

The richness of the coconut is complemented by the addition of lime and orange juice in this beautiful curried coconut citrus cod. The tender fish is poached in the flavorful sauce. Make it as spicy or as mild as you like.

Food Lust People Love: The richness of the coconut is complemented by the addition of lime and orange juice in this beautiful curried coconut citrus cod. The tender fish is poached in the flavorful sauce. Make it as spicy or as mild as you like.


When the theme for today’s Fish Friday Foodies was announced as Quite the Catch, in celebration of Valentines Day, I knew exactly which recipe I wanted to share. It comes from the great cookbook Orange Appeal by Jamie Schler (with gorgeous photos by Elva Beretta) that was released in August 2017

This first time I made this dish, I halved the ingredients list and cooked only two pieces of cod. Simple, elegant and full of flavor, yet super easy, curried coconut citrus cod would the perfect date night dinner. The problem was that we loved it so much that I kicked myself for not making enough for leftovers.

So despite this being a Valentines Day dinner suggestion, this time around, with permission from my friend, Jamie, I give you the whole fish recipe, which serves four. I skipped the recommended accompaniment of rice pilaf and served mine both times over steamed rice with sweet peas.

If you’d like a copy of Orange Appeal, move quickly, there are only seven left on Amazon! We are right in the middle of citrus season so this is the perfect time. I highly recommend it!


Curried Coconut Citrus Cod

Jamie called this dish Curried Cod Poached in Coconut Milk, Lime and Orange. Aside from shortening the name, I also substituted a hot pepper for her mild one and spicy curry powder, again instead of a milder mix. We like things spicy at our house! You do you.

Ingredients
1 fresh mild green pepper such as a guindilla, Basque fryer, Guernica, or Anaheim, stem removed (Or one small hot red pepper)
1/2 cup or 120 ml fresh lime juice (from about 3 juicy limes)
1/2 cup or 120 ml fresh orange juice (from about 1 1/2 -2 oranges)
1 2/3 cups or 400 ml thick coconut milk or coconut cream (I used cream)
1 tablespoon mild or medium curry powder (or hot!)
2 to 3 tablespoons chopped fresh cilantro (coriander), plus more for garnish
Salt and freshly ground black pepper, to taste
4 (6-ounce / 170 g) thick cod fillets
1 tablespoon butter

To serve: 4 portions of cooked rice – I also added some frozen sweet peas for color and nutrition right at the end of the rice cooking time.

Method
If you prefer non-spicy food, follow Jamie’s instructions to slice your mild pepper in half lengthwise and scrape out and discard the seeds, then slice each half into 2 lengthwise strips. If you are using a red chile pepper because you like spicy food, you can slice it into circles, leaving the seeds intact.

In a medium bowl, whisk together the lime juice, orange juice, coconut milk, curry powder, cilantro, and with a light sprinkle of salt and a few good grinds of black pepper until blended.



Rinse the cod fillets and pat them dry with paper towels. Lightly salt and pepper each fillet on both sides.



Heat a wok or a deep skillet over medium heat. Add the butter. When the butter melts and begins to sizzle, add the pepper slices and gently slide in the cod fillets and cook to sear quickly for 1 minute; flip and cook the other side for 1 minute. I recommend a non-stick skillet to aid the turning of the fish.



Add the coconut milk mixture to the cod pan and bring it to a low boil. Little bubbles will start coming to the surface. Lower the heat and simmer for 3 minutes or until the cod is cooked through. Add more salt, pepper or orange juice to taste. If your fillets aren't completely covered, spoon the hot sauce over the tops of them as they cook.



Serve over cooked rice or even pasta, with an extra sprinkle of chopped cilantro to garnish. The sauce is so flavorful that you’ll want to serve this in shallow bowls with spoons so you don’t miss a drop!

Enjoy!

Food Lust People Love: The richness of the coconut is complemented by the addition of lime and orange juice in this beautiful curried coconut citrus cod. The tender fish is poached in the flavorful sauce. Make it as spicy or as mild as you like.


Check out all the other "Quite the Catch" recipes we are sharing today! Many thanks to our host, Camilla from Culinary Adventures with Camilla!

Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

Pin this Curried Coconut Citrus Cod!

Food Lust People Love: The richness of the coconut is complemented by the addition of lime and orange juice in this beautiful curried coconut citrus cod. The tender fish is poached in the flavorful sauce. Make it as spicy or as mild as you like.

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Wednesday, February 6, 2019

Jansson’s Frestelse - Creamy Anchovy Potato Bake #FoodieExtravaganza

Frestelse means temptation in Swedish so this wonderful dish is aptly named. It looks and smells SO GOOD. Made with potatoes, sliced onions, salty anchovies and a very generous amount of rich cream, Jansson’s Frestelse - what I am also calling Creamy Anchovy Potato Bake - is a traditional casserole that is a must-have at Christmas in its native Sweden, but it’s also eaten year round there. Try it and you’ll see why. It’s too good to eat just once a year!

Food Lust People Love: Frestelse means temptation in Swedish so this wonderful dish is aptly named. It looks and smells SO GOOD. Made with potatoes, sliced onions, salty anchovies and a very generous amount of rich cream, Jansson’s Frestelse - what I am calling Creamy Anchovy Potato Bake - is a traditional casserole that is a must-have at Christmas in its native Sweden, but it’s also eaten year round there. Try it and you’ll see why. It’s too good to eat just once a year! If you are a fan of Dauphinoise potatoes, you are going to love their Swedish cousin.


If you are a fan of Dauphinoise potatoes, you are going to love their Swedish cousin. According to Sweden.se,  Jansson’s Frestelse is named after opera singer and actor Per Adolf “Pelle” Janzon (1844-1889) who was apparently not just a talented comedic actor but also a lover of good food.

The Time/Life book, The Cooking of Scandinavia attributes the name to Erik Janson, (1808-1850) a 19th century Swedish religious zealot and self-appointed prophet. He lived an ascetic life, abstaining from fleshly pleasures, but apparently he was so tempted by this potato dish that he gave in, hence the name.

Whatever the source, this one’s a winner!

I baked mine in four little baking dishes because I thought they’d be pretty, but you can make your Creamy Anchovy Potato Bake in one big casserole. This dish is so rich that, as a side dish, we couldn’t finish our portions and ate the leftovers the next day. As a main dish, with just a fresh side salad, they are the perfect amount.

Jansson's Frestelse - Creamy Anchovy Potato Bake

For all the anchovy naysayers out there who are still with me, let me say, thanks for reading thus far. I can promise you that this dish is not fishy at all. The anchovies add a subtle flavor that is enhanced by the cream and onions. It all melds together with the potatoes creating a savory temptation topped by crunchy buttery breadcrumbs.

Ingredients for 4 as a main, 6­-8 as a side
1 medium onion
2 tablespoons butter, plus extra for topping
2 lbs or 910g potatoes
1 can (2 oz or 56g) anchovies in oil
1 3⁄4 cups or 414ml heavy whipping cream
Salt and freshly ground black pepper
3⁄4 cup or 45g fresh breadcrumbs

Method
Drain the can of anchovies, reserving the oil. Preheat your oven to 350°F or 180°C and prepare your casserole dish by brushing the bottom and sides with the reserved oil.

Peel and slice the onions thinly. Sauté them gently in a pan with the butter, until they soften. Be careful not to let them brown.



Fill a large bowl with cold water. Peel the potatoes and cut them into strips, adding them to the bowl as you go. This will stop them from oxidizing or turning brown.



Drain the potatoes and use one third to line the bottom your greased baking dish. Spread half of the sautéed onions and half of the drained anchovies on top.

Top with another third of the potatoes, then the remaining onions and anchovies. Finish with the rest of the potatoes. Sprinkle with some salt and a few good grinds of black pepper. Pour in the cream.

Food Lust People Love: Frestelse means temptation in Swedish so this wonderful dish is aptly named. It looks and smells SO GOOD. Made with potatoes, sliced onions, salty anchovies and a very generous amount of rich cream, Jansson’s Frestelse - what I am calling Creamy Anchovy Potato Bake - is a traditional casserole that is a must-have at Christmas in its native Sweden, but it’s also eaten year round there. Try it and you’ll see why. It’s too good to eat just once a year! If you are a fan of Dauphinoise potatoes, you are going to love their Swedish cousin.


Sprinkle the top with the fresh breadcrumbs and put a few little slices of butter on them.

Food Lust People Love: Frestelse means temptation in Swedish so this wonderful dish is aptly named. It looks and smells SO GOOD. Made with potatoes, sliced onions, salty anchovies and a very generous amount of rich cream, Jansson’s Frestelse - what I am calling Creamy Anchovy Potato Bake - is a traditional casserole that is a must-have at Christmas in its native Sweden, but it’s also eaten year round there. Try it and you’ll see why. It’s too good to eat just once a year! If you are a fan of Dauphinoise potatoes, you are going to love their Swedish cousin.

Tip: In case the Creamy Anchovy Potato Bake bubbles over, I suggest using a baking pan or some heavy duty foil under the casserole dish. This will make cleanup so much easier.

Bake for about 45 minutes for smaller casserole dishes and as much as an hour for one big one, or until the potatoes are tender. Test them with a fork. If they are browning fast but the potatoes aren’t cooked through yet, you can cover them with some foil.

When the casserole is done, remove it from the oven and leave to cool for about 10 minutes before serving.

Food Lust People Love: Frestelse means temptation in Swedish so this wonderful dish is aptly named. It looks and smells SO GOOD. Made with potatoes, sliced onions, salty anchovies and a very generous amount of rich cream, Jansson’s Frestelse - what I am calling Creamy Anchovy Potato Bake - is a traditional casserole that is a must-have at Christmas in its native Sweden, but it’s also eaten year round there. Try it and you’ll see why. It’s too good to eat just once a year! If you are a fan of Dauphinoise potatoes, you are going to love their Swedish cousin.


Enjoy!

Food Lust People Love: Frestelse means temptation in Swedish so this wonderful dish is aptly named. It looks and smells SO GOOD. Made with potatoes, sliced onions, salty anchovies and a very generous amount of rich cream, Jansson’s Frestelse - what I am calling Creamy Anchovy Potato Bake - is a traditional casserole that is a must-have at Christmas in its native Sweden, but it’s also eaten year round there. Try it and you’ll see why. It’s too good to eat just once a year! If you are a fan of Dauphinoise potatoes, you are going to love their Swedish cousin.


Today I am joining my fellow bloggers to celebration National Potato Lovers Day. Many thanks to our host, Anne from Simple and Savory. Check out all the great potato dishes we are sharing!

Foodie Extravaganza celebrates obscure food holidays by posting delicious recipes your family will love. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a home cook looking for tasty recipes, check out our Foodie Extravaganza Pinterest Board!

Pin this Jansson’s Frestelse - 

Creamy Anchovy Potato Bake!

Food Lust People Love: Frestelse means temptation in Swedish so this wonderful dish is aptly named. It looks and smells SO GOOD. Made with potatoes, sliced onions, salty anchovies and a very generous amount of rich cream, Jansson’s Frestelse - what I am calling Creamy Anchovy Potato Bake - is a traditional casserole that is a must-have at Christmas in its native Sweden, but it’s also eaten year round there. Try it and you’ll see why. It’s too good to eat just once a year! If you are a fan of Dauphinoise potatoes, you are going to love their Swedish cousin.

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