Against The Grain

[saffronsofi]

Shawarma spice blend

This is a shawarma spice blend mix all these spices together and keep for when you fancy your shawarma. Speeds things up no end. You can double up the amounts if you wish to back log more. When ready to use add some olive oil and brush over meat before covering with foil and cooking in a low heat oven. Can be used on any meat but I'd particularly recommend lamb breast (this cooks in 3 hours at 160 degrees

2 tablespoons ground corriander

1teaspoon allspice

1 teaspoon cinnamon

1 teaspoon ground cumin

1 teaspoon ground ginger

1 teaspoon garlic powder

Nutmeg Grate to taste

1 teaspoon ground cardamom

1 teaspoon chilli powder

1/2 teaspoon black pepper

1 1/2- 2teaspoons of salt depending on the saltiness of your salt

[saffronsofi]

Tzatziki

Garlic

Cucumber

Olive oil

Greek yogurt

Salt and pepper

Lemon juice

Mint

METHOD

Pour yogurt into bowl and Grate in garlic. Measure it on how garlicky you like it but personally I add around 4 cloves for a 500g pot of yogurt

Chop mint and throw in along with a squeeze of lemon juice and salt and pepper to taste

Chop the cucumber into long very thin shreds and mix it all up

Sprinkle with black pepper  and a drizzle olive oil

And voila!

Serve as part of a shawarma feast or with bread and olives or even a chip and dip option

[saffronsofi]

Shawarma feast. Your friends and family will delight in this fabulous feast. Recipes for individual components to follow ;)

[catchymemes]

[saffronsofi]

So true

[oldpaintings]

Women of Algiers, 1893 by Paul-Albert Besnard (French, 1849–1934)

[saffronsofi]

Today my friends is the Arabian day to plan for you Arabian night. Today I will teaching you lovely people how to recreate one of my all time favorite feasts. 

*Succulent fragrant Lamb shawarma

*tzatziki dip

*spiced fries

*dressed feta

*Saffron rice cake

*Tahini cauliflower

A feast fit for the Sultan himself! Look out for my posts ;)

[foxyou-too]

The McCartneys Photography

[saffronsofi]

😍

[aznaudrey]

[tsunflowers]

crying bc I’ll never be able to buy giant bagels off a kentrosaurus

[saffronsofi]

CAULIFLOWER KING OF VEGGIES 1) Roast Harissa Cauliflower with Pomegranate Molasses and Tahini - Preheat oven to 175C-200C - remove outer leaves of cauliflower and separate into trees - mix up harissa powder or if using pre-prepared harissa paste just used a few tablespoons and coat cauliflower - roast for around 30mins keeping a close eye. And in the last 5-10min whack up the heat to get a nice crisp. - Whilst this is cooking mix 3 tablespoons of tahini with some Greek yogurt, lemon juice, salt and pepper. It should be the consistency of yogurt not thicker. Keep adding yogurt until  this is the case. - Remove cauliflower from the oven when crisp on the outside and plate up. Drizzle over pomegranate molasses and tahini yogurt. Tuck in! YUM 2) Cauliflower Cheese Gluten free Chop cauliflower into large chunks and boil. Once boiling reduce to a simmer and cook until al dente. Drain and put to one side - Melt butter in a saucepan - Once melted add a couple of tablespoons of cassava flour to make a roux. Cook whilst stirring for a few minutes - The cassava flour almost forms a dough in the pan this is fine. Add milk stirring constantly until you have thick creamy textured sauce. Remove from the heat - add pepper, salt and as much cheddar as you fancy grated in. Stir the sauce until the cheese has melted. - find a oven dish put your cauliflower in and pour over sauce. Grated extra chees on top and grate a little nutmeg over. - place in a moderate oven for around 25-30minutes or until bubbling and brown on top 3) Cauliflower and Chicken Traybake -Cut up cauliflower, quarter a red onion, peel 6 cloves of garlic, chicken thighs on the bone and skin on. -throw all of the above into a baking tray drizzle with olive oil, salt, pepper, mixed herbs, lemon zest of one lemon toss around and roast at 175-200c for 40mins. I tend to pop foil over the top for the first 20mins then remove for the last. - once cooked a squeeze if lemon and plate. 4) Cauliflower Pakora - Teaspoon garam masala, teaspoon curry power, gram flour (Chickpea Flour), salt, pepper. Mix with finger tips in bowl - Chop cauliflower very thinly, chop onion very thinly, chop garlic very thinly. Tos in dry ingredients - add small splashes of water until a thicking coating batter forms over veg. -scoop out a bit at a time and deep fry on a medium heat until brown and crisp. Drain and serve with pakora sauce (Greek yogurt, mint, tomato ketchup). Serve

[frans-kitchen]

Super-Chocolatey Chocolate Cake with a Twist

I love this recipe - less sugar, more chocolate, and one of your five-a-day!

The twist: courgette (that’s zucchini for my American friends).

It’s every bit a yummy as it looks. Mosit, fluffy, chocolatey and completely vegan, gluten-free, soy-free and nut-free!

First, I make two egg replacements (or two flax eggs, if that’s what floats your boat) and set them to the side. Then I weigh all dry ingredients and add them into a big mixing bowl. Don’t forget to preheat your oven!

I use a standard gluten-free flour mix, add some xantham gum and baking powder and soda. Some salt, sugar and all the cocoa powder!

I measure some vegetable oil (use coconut for extra sweetness) and almond milk (again, I use unsweetened one…) and mix the whole thing, egg replacement, dry ingredients and liquids. At this point, I remember that I do need a loaf tin and use my olive oil greasing spray to grease it.

Now to the fun part: wash a courgette and grate it (I used the right side of the grater, to get those funky strips). You should end up with about 1 ¾ cups, don’t pour out any of the excess moisture! Your cake needs it.

Then mix the courgette with the dough. It will become more sticky and moist, which is exactly what we want. But I think cocoa powder on its own is not enough, so…

I chop the equivalent of a cup of chocolate chunks. Since my local supermarket does not do soya-free chocolate chunks, buttons or the like, I just took a cheap dark chocolate and made my own. Fold the chocolate into the batter and transfer into the loaf tin.

Chop another half bar of chocolate (or use some mini buttons) and sprinkle on top. Bake until a toothpick comes out clean (about an hour, start testing at 50 minutes).

Let it cool for an hour - the chocolate should have stopped being smeary - and transfer onto a rack. Enjoy with some vegan cream or ice cream - or just on its own!

Ingredients

2 egg replacements

2 cups flour

1 heaped teaspoon xanthan gum (optional)

2 teaspoons baking powder

½ teaspoon baking soda

½ cup cocoa powder

2/3 cup sugar (I use light brown one)

½ teaspoon salt

½ cup vegetable or coconut oil

½ cup milk alternative

1 large shredded courgette (1 ¾ cups)

1 cup dark chocolate chips

½ cup mini chocolate buttons to sprinkle on top

Instructions

Preheat oven, Gas mark 5, 325F, and grease a loaf tin.

Prepare egg replacement.

Combine dry ingredients in a large moxing bowl.

Mix with oil, milk alternative and egg replacement.

Shred/grate courgette and fold into batter.

Fold in the dakr chocolate chips.

Transfer into loaf tin and sprinkle with mini chocolate buttons.

Bake for about 55-60 minutes, until a toothpick inserted comes out clean.

Leave to cool for an hour before removing from the tin.

Enjoy!

[saffronsofi]

Fabulous!

[saffronsofi]

Amazing start to any day...

[saffronsofi]

Ayurveda has been around for thousands of years old and is still so relevant today. 

AYURVEDIC RITUAL

to cleanse and detox the mind and body

1) Cover the body in mustard oil. Rub in using fast friction type movements

2) Have a lovely hot bath

I would also highly recommend the use of this oil in your Indian cooking. It really changes the flavor  into something much more authentic. 

[saffronsofi]

Raw Cacao Tart with Cassava Crust

This is a truly decadent dessert sure to wow your guests and families.

INGREDIENTS

For the crust 1 cup of Butter (substitute; coconut oil, dairy free butter for dairy free) ½ cup Vanilla caster sugar (normal caster sugar kept in container with a vanillapod. Great secret for great baking. You could also use coconut sugar if you prefer) 1 Egg 1 ½ cups Cassava flour

For the filling 1 1\4 cups Vanilla caster sugar (coconut sugar if preferable) ½ cup Raw Cacao powder 1/3 cup Cornflour ¼ teaspoon Salt (if butter is salted do not add) 1 ¼ cups of evaporated milk (almond cooking milk for diary free) ¼ up butter (coconut oil or dairy free butter alt)

EQUIPMENT  For the crust you will need a pie dish or shallow cake tin lined and greased, an electric whisk, and a mixing bowl. For the filling you will need one medium saucepan, an electric whisk, and a hand whisk.

METHOD 

For the crust Preheat the oven to 175C or 350f

Using the electric whisk cream the sugar and the butter (ensure your butter is soft at room temp or this won’t work well). Whisk until creamy in texture)

Add the egg and then gradually add the flour until combined

What your left with is a very sticky hard to work with dough. This is fine Pour the dough into pre prepped tin/dish press into tin using knuckles until moulded to the tin

Pop in the oven for 25-30 minutes (keep an eye on this from around 20 minutes as ovens may vary). What your looking for is for you pie to be lightly golden all over.

Once golden remove from the oven and tin and place on a wire rack to cool 

For the filling Pour the salt, sugar, cornflour, and cacao powder into your saucepan.

Take your electric whisk and gradually pour in the evaporated milk and combine.

Place the saucepan on the hob at medium to moderate heat whilst stirring constantly with your hand whisk.

Bring the mixture to the boil (make sure your really stirring now) and boil until mixture resemble the consistency of thick caramel.

Remove from heat

Pour immediately into cooled tart crust

Allow to set for 5 hours

Tuck in

Top with a flavoured whipped cream to ad pizzazz. Look to my next post for ideas on jazzing up your whipped cream.

[saffronsofi]

[saffronsofi]

How to jazz up whipped cream for topping pies or desserts. Here are some options for you

Option 1) Whip cream with a little sugar and the seeds from a vanilla pod. The perfect partner for almost any cake, pie or dessert

Option 2) Add the zest of a lemon plus a sprinkle of sugar for a lemony tang

Option 3) Rose water and a little sugar for a beautifully fragrant addition to your dessert. I like to a add a tiny bit of beetroot juice or red food coloring here to make it pinky rosey coloured

Option 4)  A few teaspoons of Cacao powder and sugar for a chocolatey cream

Option 5) Add a drop of your favorite spirit plus some sugar for a boozy treat. Just a cap or two otherwise it'll loose the whip.

Option 6) Coconut cream and lime zest (a bit of white rum always works too)

[saffronsofi]

Raw Cacao Tart with Cassava Crust

This is a truly decadent dessert sure to wow your guests and families.

INGREDIENTS

For the crust 1 cup of Butter (substitute; coconut oil, dairy free butter for dairy free) 1/2 cup Vanilla caster sugar (normal caster sugar kept in container with a vanillapod. Great secret for great baking. You could also use coconut sugar if you prefer) 1 Egg 1 1/2 cups Cassava flour

For the filling 1 1\4 cups Vanilla caster sugar (coconut sugar if preferable) 1/2 cup Raw Cacao powder 1/3 cup Cornflour 1/4 teaspoon Salt (if butter is salted do not add) 1 1/4 cups of evaporated milk (almond cooking milk for diary free) 1/4 up butter (coconut oil or dairy free butter alt)

EQUIPMENT  For the crust you will need a pie dish or shallow cake tin lined and greased, an electric whisk, and a mixing bowl. For the filling you will need one medium saucepan, an electric whisk, and a hand whisk.

METHOD 

For the crust Preheat the oven to 175C or 350f

Using the electric whisk cream the sugar and the butter (ensure your butter is soft at room temp or this won't work well). Whisk until creamy in texture)

Add the egg and then gradually add the flour until combined

What your left with is a very sticky hard to work with dough. This is fine Pour the dough into pre prepped tin/dish press into tin using knuckles until moulded to the tin

Pop in the oven for 25-30 minutes (keep an eye on this from around 20 minutes as ovens may vary). What your looking for is for you pie to be lightly golden all over.

Once golden remove from the oven and tin and place on a wire rack to cool 

For the filling Pour the salt, sugar, cornflour, and cacao powder into your saucepan.

Take your electric whisk and gradually pour in the evaporated milk and combine.

Place the saucepan on the hob at medium to moderate heat whilst stirring constantly with your hand whisk.

Bring the mixture to the boil (make sure your really stirring now) and boil until mixture resemble the consistency of thick caramel.

Remove from heat

Pour immediately into cooled tart crust

Allow to set for 5 hours

Tuck in

Top with a flavoured whipped cream to ad pizzazz. Look to my next post for ideas on jazzing up your whipped cream.

[sashacoki]