Monday, July 31, 2017
Hello everyone! I haven't been very active here this month but I have been pretty busy on my Facebook page.:) I realized this was the last day of July and I couldn't possibly sail on to the next month without a new post. Well, it's a pie I had made before. With all the pineapples that my husband brought from his latest trip to the old hometown, I have come down to the last two. A few were given away and the rest went into making salads and juice.
My husband retired this year in January. Since then he's been travelling to Haflong, our hometown where our house is being constructed. It's almost completed now. On every trip he brings a lot of fresh produce which we share with relatives and sometimes with his former colleagues. The other day, in return for pumpkins and pineapples, one gentleman sent us return gifts. Fifteen fresh eggs from the ducks he rears at home! What a treat that was!
Coming to the post, the recipe has been adapted from Rachel Khoo's Kitchen Notebook.
1 small pineapple
100 grams sugar
2 tsp butter
1 egg, lightly beaten
The Cream Cheese Pastry
150 grams soft butter
150 grams cream cheese, at room temperature
200 grams all-purpose flour
1 tsp fine sugar
A pinch of salt
To make the pastry, mix the butter, cream cheese, salt and sugar till light and fluffy. Add the flour and bring the dough together. Tip the content on your work top and shape into a disc. Wrap in clingfilm and keep in the fridge for about an hour.
Cut off the ends of the pineapple. Peel off the skin with a sharp knife and remove eyes. Cut out 8 discs. The pastry dough is enough for 8. I used a bottle cap to take out the hard core from every disc.
Heat a frying pan. Place the sugar on a plate and press the pineapple slices on both sides so that the slices get coated.
Add the pineapple slices to the hot pan. Let them cook for a couple of minutes on each side. Add the butter to the pan and give the pan a little shake. The fruit slices will caramelize beautifully. Remove on to a paper-lined plate and set aside to cool.
Take out the pastry dough and start rolling. Roll out one disc, brush edges with egg wash. Then place one caramelized pineapple in the centre. Roll out another circle and place it on top of the pineapple. Trim the edges and secure by pressing a fork all along the border. Prick some holes with the same fork on the surface for steam to escape. Keep the prepared pie on a baking paper-lined tray. Repeat till all the pineapple discs and dough is used up. Place each prepared pie in the fridge as you keep working...
Mine were about 4" in diametre.
I kept my pies simple. Cream cheese pastry is delicious but a little hard for me to handle. So unlike Rachel, I couldn't go ahead with the pretty floral designs that she created.
Brush the pies with egg wash and bake in a preheated 220 C oven for about 20 minutes. I had to bake it a little longer as the pies didn't turn golden in 20 minutes.
Once they are out of the oven, you could use a sugar/cinnamon syrup to brush the surface.
Place 50 grams sugar, 1/2 tsp ground cinnamon and 50 ml water in a small pan. Let it come to the boil. Simmer for about 5 minutes.
The pies can be served warm with ice cream or strained yoghurt. I used the latter with a drizzle of honey and a few fennel leaves.
Thursday, July 6, 2017
|Jackfruit seed pulao|
I used the seeds in a pulao dish today. Many like to chop up the seeds and add to fried rice as well. For those of us who love the seeds, any recipe is welcome.:)
2 cups Basmati rice
About 35-40 jackfruit seeds
2 sticks of cinnamon
3 bruised green cardamom
1 badi elaichi/black cardamom
3 medium onions, peeled and sliced fine
A small piece of ginger, ground
3 cloves of garlic, ground (along with)
2 green chillies
Some leaves of coriander
Pinch of saffron
Pinch of ground cardamom
Vegetable oil as needed
About 50 grams of butter
Salt to taste
|The seeds, boiled ones in the bowl...and in the pan...being fried|
~ Remove the outer papery skin of the jackfruit seeds and set aside.
~ Wash the rice and soak with enough water for an hour.
~ After an hour, drain the rice in a colander. It's best if the rice is almost dry.
~Meanwhile. boil the jackfruit seeds in very little water to which a bit of salt is added till they are half done.
~ Drain in a colander.
~ Heat the oil in a heavy-bottomed pan and fry one sliced onion till golden brown.
~ This can be used to scatter over the rice before serving.
~ Remove the fried onions with a slotted spoon and set aside.
~ Heat 4 cups of water. Take about one tablespoon of water in a small bowl and add a pinch of saffron to it. Crush the strands with the back of a spoon.
~ In the same oil, throw in the aromatics. Then add the rest of the onions.
~ Cook till they turn translucent, then add the ginger and garlic/chilli pastes.
~ Add the jackfruit seeds and cook for about 5 minutes.
~ Add the drained rice and stir gently taking care not to break the grains while doing so.
~ Fry for about 5-6 minutes, then add the water. Season with salt and add the saffron water. Stir well but be gentle.
For 1 cup of rice, I add nearly two cups of water.
~ Cover with a well-fitting lid till the liquid almost dries up.
~ Take off the lid and stir/fluff with a fork then add the butter, in knobs all across the surface.
~ Cover again and let it remain on a low flame for another 8-10 minutes.
~ Switch off the flame and let the pan soak up all the residual heat till you are ready to eat!
Before serving, scatter the fried onions on top of the rice. You can also use the coriander leaves for garnishing.
To accompany the pulao, I rustled up a minty raita. A bunch of mint leaves were ground up with two green chillies. A bowl of creamy curd was whisked with the addition of a dash of rock salt, a drizzle of honey and a bit of toasted/ground cumin seeds. I finished it off with a sprinkling of pomegranate.
The other was a simple salad of cucumber with chillies and coriander leaves.