Cinnamon Shortbread Squares

Easy to make and easy to bake, these cinnamon shortbread squares are topped with a cinnamon glaze for extra sweetness and spice.

Cinnamon is one of my favorite spices for both sweet and savory dishes so when our host for this week’s Sunday FunDay chose National Cinnamon Day as our theme, I was delighted. 

I’ve been trying to search my own computer for old recipes I’ve saved and either never made or haven’t made for ages. This is one of them!

Cinnamon Shortbread Squares 

This recipe is adapted from a Nigella Lawson one from way back in 2005. It’s no longer on her website but you can find in New York Times Cooking.

Ingredients

For the cinnamon shortbread: 

1 1/2 cups plus 1 tablespoon or 196g flour 

1/2 cup or 62.5g icing sugar 

1 teaspoon baking powder 

1 teaspoon ground cinnamon 

1 cup or 227g cold butter, cut into small cubes

1/4 teaspoon fine sea salt

For the cinnamon glaze: 

6 tablespoons or 85g butter 

1 tablespoon Lyle's Golden Syrup 

1/2 cup or 62.5g icing sugar 

1 teaspoon ground cinnamon

Good pinch fine sea salt

To decorate AND up the cinnamon-ness: a sprinkle of cinnamon on the glaze, optional, but it is National Cinnamon Day today! 

Method

Preheat your oven to 325°F or 160°C and prepare a shallow 9x9 in or 23x23cm baking pan by lining it with baking parchment.

Cut the butter into cubes and chill in the freezer. 

Sift the icing flour and sugar together. 

In a food processor, combine the icing sugar/ flour, baking powder and cinnamon. Pulse until well combined. 

Scatter the butter cubes across the top and pulse again until mixture is crumbly and just beginning to come together. 

First it looks like sandy crumbs. 

Persevere until it just starts to get lumpy. 

Press mixture evenly into your lined baking pan. Chill in the refrigerator for 10 minutes. 

Bake in the preheated oven until the shortbread is firm, barely colored, golden around the edges, about 30 minutes. Remove from oven and cool on a rack until warm.

While the shortbread cools, prepare the glaze. In a small saucepan over low heat, melt the butter and golden syrup together. 

Remove the pot from the heat and vigorously whisk in the icing sugar, cinnamon and salt until the glaze is free of lumps. 

Allow to cool just until slightly thickened. 

Whisk again and pour over the warm shortbread, using a spatula to spread it out to the edges. 

Sprinkle on some extra cinnamon, if desired. 

Allow to cool completely, then cut into 16 or 24 squares.

Enjoy!

As I mentioned above, today is National Cinnamon Day so my Sunday FunDay friends and I are sharing recipes with that wonderful, aromatic spice. Many thanks to our host, Wendy of A Day in the Life on the Farm. Check out the links below. 

• Apple Cinnamon Bread from A Day in the Life on the Farm
• Cinnamon Beef Tagine from Culinary Cam
• Cinnamon Shortbread Squares from Food Lust People Love
• Easy Cinnamon Rolls with Fireball Glaze from Our Good Life
• Mario Under Water World Cake (Apple Cinnamon Cake) from Amy's Cooking Adventures
• Mexican Cinnamon Cookies from Karen's Kitchen Stories
• Soft & Chewy Snickerdoodle Cookies from Sneha's Recipe
• Tilslørte Bondepiker from Mayuri's Jikoni

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Oxtail Nihari

This oxtail nihari is a labor of love with a rich, spiced gravy and chunks of meat that will have you dipping your naan or spoon in again and again. It's the national dish of Pakistan and one they are rightfully very proud of. This is my attempt to replicate it.

If you’ve been reading along here for a while, you know that I spent many years living in Southeast Asia and the Middle East where the Indian and Pakistani cultural influences were strong. And yet, I had never tried nihari. 

My husband and I were looking for an Indian buffet on our way home one day, because we are greedy like that, and Google was letting us down. Or maybe Indian buffets midday just aren’t a thing anymore in Houston, Texas. 

We decided to drive around the Mahatma Ghandi District (near Hillcroft and the Southwest Freeway, for those who live in Houston) and we happened upon a Pakistani restaurant – Ashar’s Kitchen - with a huge sign saying Nihari and Dhaga Kabab. Well, we know what a kabab is. I looked up nihari.

Google was finally helpful: “Nihari is a rich, slow-cooked meat stew from the Indian subcontinent, and it serves as the national dish of Pakistan. Chefs simmer the meat overnight or for 4 to 10 hours in a sealed pot (degh) to break down collagen and tenderize the protein until it falls off the bone.” 

Okay, then, sign us up! We ordered the lamb shank nihari and it was so good, with so much delicious sauce leftover that we ordered more naan to go and ate just the sauce and naan for a whole other meal. Friends, you know I had to try to make it myself. 

I’m here to tell you that however much you pay the restaurant for that pot of nihari, if that is an option where you live, it’s worth it. This dish is fabulous but it did take hours to make. Mostly hands-off time, but still. Hours.

Oxtail Nihari

I cheated and used a spice mix I bought in a shop across the road from Ashar’s Kitchen because, god knows, the long slow cook took long enough without toasting and grinding spices. Amazon carries it too, if it’s not available locally for you. The box even comes with simple cooking instructions. 

Ingredients

3/4 cup or 180ml canola or other light oil, divided

3 lbs or 1.36kg oxtails

1 packet Shan nihari spice mix (2.1 oz or 60g)

1 1/4 lbs or 567g marrow bones

1 cup or 120g atta (whole wheat) flour

1 onion, finely sliced

2 teaspoons garam masala

Fine sea salt, to taste

To garnish:

lemon or lime wedges

chopped cilantro

2 fresh serranos or jalapeños, sliced

2-inch fresh ginger, peeled and cut in matchsticks

To serve:

Naan and/or basmati rice

Method

Heat ½ cup or 120ml of the canola oil in your pot. Add the oxtail and the spice mix. Stir fry for about 10 minutes, turning often to render the fat on the oxtails. Add about 8 cups or 1.9L of water, enough to submerge the meat. 

Bring the mixture to a boil then lower the heat to medium low and simmer, covered, for about 45 minutes.

Add in the rinsed marrow bones, making sure to keep everything submerged. 

Cover and simmer for 5½ - 6 hours, checking periodically and adding more water if necessary.

As you can see, there is a lot of oil on the top of this dish. While you can skim some off, I find it easier to refrigerate everything and let the fat congeal so it can be removed. (In the restaurant, the dish came with much of its oil on top. I don't doubt that is traditional. Removing it is probably sacrilege but here we are trying to be a little more health conscious.)

Separate the oxtail pieces and marrow bones from the gravy and refrigerate both overnight. 

The next day, when you are ready to eat. remove the congealed fat from the top of the gravy, retaining about 1/3 cup or 80ml. (There was more than 1 cup! 300ml, in fact.) The rest of the fat can be discarded or used for another purpose.

If you don’t want to deal with bones while you eat, separate the meat from the bones and gristle. This is not a traditional step but, honestly, it falls off the bones so, why not? Remove the marrow from bones and save it to add to the gravy too. (Cold meat is not attractive but it is easier to handle.)

Put the gravy back on the stove to warm until it is liquid again and prepare a slurry with 2 cups or 480ml hot water and the flour. Whisk to remove any lumps. 

Add this to the gravy, constantly stirring to prevent any clumps from forming. Cover and simmer for another 15 minutes, stirring occasionally, as it thickens.

In a large skillet, fry the thinly sliced onion in a couple of tablespoons of the retained fat. As it fries, you can add more fat, if needed. 

You are looking for the deepest, darkest brownest onions – without letting them burn! - which will help color and flavor the nihari.

Pour the fried onion and fat from the pan on the nihari, which should have thickened nicely. 

Stir the meat and marrow back into the gravy, along with the garam masala, and simmer, covered, for another 15-20 minutes.

Give it a taste and add some salt, if necessary, to your taste. 

Serve with naan and/or rice, with the garnishes on the side so folks can add them to their own bowls. Add a drizzle of the remaining fat, if desired, as a small nod to the proper tradition of serving with the oil on top.

Enjoy!

It’s Sunday FunDay and today we are sharing recipes from South Asian countries: Afghanistan, Bangladesh, Bhutan, India, the Maldives, Pakistan and Sri Lanka. Many thanks to our host, Mayuri of Mayuri's Jikoni. Check out the link list below.

• Aloo Paratha by Karen's Kitchen Stories
• Chana Pulao by A Day in the Life on the Farm
• Chicken Biryani by Amy's Cooking Adventures
• Fihunu Mas - Whole Roasted Fish from the Maldives by Culinary Cam
• Kala Bhuna - Bengali Spiced Beef Stew by A Messy Kitchen
• Keto Ema Datshi by Sneha's Recipe
• Oxtail Nihari by Food Lust People Love
• Sheer Khurma by Mayuri's Jikoni

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Dandelion Salad with Warm Bacon Vinaigrette

This dandelion salad with warm bacon vinaigrette is a seasonal favorite in France, found on many a home table from March through May, and even the occasional restaurant menu. The warm dressing slightly wilts the greens but leaves a delightful crunch. 

In France, dandelions are called pissenlit, literally translating to "wet the bed" due to their diuretic properties. According to the National Institutes of Health, “Unlike many prescription diuretic drugs that deplete the body of potassium, dandelion is naturally rich in potassium and can help replace minerals lost during increased diuresis.” So it's a health food! 

They are a seasonal delicacy, commonly found in open fields, meadows, rustic rural paths and even your own backyard. It’s best to pick them in early spring before the tender leaves and stalks grow tough and bitter. I must confess that, technically, my dandelion salad doesn’t fit this week's Sunday FunDay theme because I did not forage or pick this particular bunch. But I want to point out that it is possible to do that thing!

My backyard in Houston was so dry this spring that the dandelions were not thriving as per usual. The sad “crop” was not enough to feed anyone but I’m hoping for better luck next year. Some years they positively FLOURISH, the bane of any gardener's existence. A boon to all lovers of foraged greens.

If you want to harvest your own, make sure the space is animal free or a no-pee zone. Pinch the greens off around the flowers and wash well before dressing or cooking. Truly what many think of as a weed is actually quite edible and delicious, especially when picked young and tender! 

Dandelion Salad with Warm Bacon Vinaigrette

If you can’t find any dandelion greens, chopped arugula, frisée, or mustard greens will also work with the warm bacon vinaigrette. Traditionally, this French salad is served with soft-poached eggs on top but I had a couple already hard boiled in the fridge. They worked well too.

Ingredients to serve 2

1 bunch dandelion greens (mine weighed about 5 oz or 142g)

4 oz or 113g thick-cut bacon, cut in lardons 

1 small shallot, minced

1 tablespoon red wine or sherry vinegar

1 teaspoon Dijon mustard

2 large eggs (soft-poached or boiled)

Fine sea salt and freshly ground black pepper, to taste

Method

Wash and dry the dandelion greens. Trim the ends and discard. 

Cut the greens in half then soak them in cool water for at least 1 hour, changing the water a couple of times. Drain and spin them dry.

Put them in a salad bowl, ready for the dressing. 

Cook the bacon in a frying pan over medium heat until crispy. 

Tip the pan to the side so you can remove the crispy bits, leaving the fat behind.

Sauté the shallot in the bacon fat until softened. 

Remove the pan from the stove and whisk in the vinegar, mustard and a few good grinds of black pepper.

Pour warm dressing over the greens and toss to lightly wilt.

Top with crispy bacon and the eggs, halved if using hard boiled. Finish with a sprinkle of flaky sea salt, making sure to get some on the eggs, and freshly ground black pepper.

Enjoy!

It’s Sunday FunDay and today we are walking on the wild side since it’s almost Wild Foods Day which is celebrated on October 28th. Many thanks to our host Camilla of Culinary Cam. Check out the links below.

• Chive Blossom Salt by Amy's Cooking Adventures
• Dandelion Salad with Warm Bacon Vinaigrette by Food Lust People Love
• Porcini Risotto by Culinary Cam
• Rosehip Jelly by A Messy Kitchen
• Thel Ghosalyachi Bhaji - Sponge Gourd by Sneha's Recipe
• Wild Mushroom Frittata by A Day in the Life on the Farm

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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with Warm Bacon Vinaigrette!

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Roasted Butternut Squash Lentil Vegetable Soup

If it’s possible for a dish to be hearty but also, somehow, light, roasted butternut squash lentil vegetable soup is it! It’s a substantial bowl of comfort, rich in nutrition and protein, not heavy, just luscious!

You’re probably going to laugh (I did when I cut it open!) but I bought this butternut squash back in February and never got around to cooking it until, I kid you not, September. But to show you the longevity and storability of a butternut, it was absolutely perfect. 

We love it simply roasted with a drizzle of olive oil, salt and pepper but the weather had turned a little chilly on us so I was craving soup. I added the lentils to up the protein content and it was a very good decision. And since I was using the urad dal, a little curry powder seemed like it would be another good addition. And, indeed, it was.

Roasted Butternut Squash Lentil Vegetable Soup

To make this vegetarian, use vegetable stock instead of chicken. I make mine from stock cubes. For a vegan soup, also skip the yogurt to serve or use a non-dairy version. I give the weights of my vegetables below as a guideline but more or less won't affect the flavors of this lovely soup. Serves six. 

Ingredients

3 ½ oz or 100g red (masoor dal) or white (urad dal) lentils

2 tablespoons olive oil, divided

1 butternut squash - small, medium, large - all good! 

Fine sea salt

Freshly ground black pepper

1 medium onion – about 150g

2 cloves garlic

4 small carrots – about 7 oz or 200g

New potatoes, about 8 oz or 227g 

2 teaspoons curry powder

4 cups or 946ml chicken (or vegetable) stock

Good pinch asafetida – if you have it

3 ½ oz or 100g baby spinach (I like to pinch off the stems but you can leave the leaves intact, if you prefer.)

For garnish: small handful cilantro, roughly chopped

Optional to serve: dollop plain yogurt per bowl

Method

Rinse the lentils. If you are using red lentils (masoor dal), carry on. If you are using the white ones (urad dal) they need to be soaked in water for 30 minutes. Rinse and soak, drain, then carry on.

Preheat your oven to 375°F or 190°C and prepare a baking pan by lining it with baking parchment or a silicone liner. 

Halve the butternut squash and scoop the seeds out. Cut the halves in half and put them on the prepared baking pan. Drizzle them with half the olive oil then sprinkle with fine sea salt and black pepper. 

Roast in your preheated oven for about 30 minutes or until they are fork tender. 

Set them aside to cool while you finish prepping the rest of your vegetables.

Peel and finely chop the onion and mince the garlic. 

Peel the carrots and cut them into short, bite-sized pieces.

Scrub or peel the new potatoes, as needed. I scrubbed mine then decided they needed to be peeled because they were looking a little scruffy. Sorry, no pics.

In a Dutch oven, add the remaining half of the olive oil and sauté the onion and garlic until soft. Then, add in the curry powder and give it a stir to combine. 

Add in the stock and bring it to a low boil. 

Try the peel of your butternut squash. If it’s tender enough to eat, chop the whole thing into small bits. If it’s not, scoop the flesh out and discard the peels.

Put the squash into the Dutch oven along with lentils. If you have it, add the good pinch of asafetida now. When added to cooking lentils, it's said to help with the common side effect of eating them, flatulence. I can't say if that's true or not but I do always add it, just in case! 

Bring to the boil, then reduce the heat and simmer for about 25-30 minutes or until the lentils are cooked and tender. 

Use a hand blender or normal blender to puree the soup at little, being careful not to splash yourself with hot liquid! I like to leave some bits of squash so I don’t puree until completely smooth. 

Add in the carrots and potatoes and cook for a further 30 or so minutes, or until they are both cooked through and tender. 

Add in the baby spinach. As per the note in the ingredients, as you can see, mine are sans stems.

Stir until the spinach is heated through and thoroughly wilted.

Serve the soup with a sprinkling of chopped cilantro and a dollop of plain yogurt, if desired.

Enjoy! 

It’s Sunday FunDay and today we are sharing recipes with winter squash, sweet and savory, to celebrate the arrival of Autumn. Many thanks to our host, Wendy of A Day in the Life on the Farm. Check out the link list below. 

• Apple & Butternut Squash Salad from Mayuri's Jikoni
• Creamy Sausage, Tomato, & Squash Pasta  from Amy's Cooking Adventures
• Baked Acorn Squash with Butter and Brown Sugar from Sid's Sea Palm Cooking
• Butternut Squash Cake from A Day in the Life on the Farm
• Gnocchi with Roasted Squash and Sausage from A Messy Kitchen
• Parmesan and Thyme Honeynut Squash from Karen's Kitchen Stories
• Pumpkin-Filled Flat White Pumpkin from Culinary Cam
• Pumpkin Soup for Two from Sneha's Recipe
• Roasted Butternut Squash Lentil Vegetable Soup from Food Lust People Love

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

Pin this Roasted Butternut Squash

Lentil Vegetable Soup!

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