Hearty Barley and Black-Eyed Pea Stew

As the weather gets chillier, my mind (and my stomach) turns to heartier food. Actually, I made this dish at the very end of August, after a cold weekend in which M and I had gotten drenched in a rain-and-hailstorm. But I’ll be making it again now that it’s even colder.

This was not M’s favourite meal, but it was very healthy and filling.

You can vary this with any grain and any legume and any spice combination and any added vegetable/s; be creative.

Ingredients:
about 100 g black-eyed peas
water
about 150 g pearl barley
about 100 g spinach (fresh or frozen)
tomato purée
green curry paste
olives
soy cream or yogurt

Instructions:
1. Soak the black-eyed peas overnight in water.
2. Boil the barley in water, then leave to simmer for about an hour, checking and stirring every so often (check the instructions on the package as well).
3. Drain the black-eyed peas and then bring them to a boil in fresh water. Leave them to simmer, stirring occasionally, for about 30 minutes.
4. Add the spinach, tomato purée, and green curry paste to the barley.
5. Slice the olives and add them.
6. Stir the black-eyed peas into the barley, then swirl in some soy cream or yogurt. Serve with another dollop of cream or yogurt.

Brownies

These are chewy and rich. Use only white sugar if you want a bit less depth of flavour. You could also ice these with any of the frostings I’ve posted recently.

Ingredients:
115 g butter, plus extra for the pan
200 g chocolate
¼ cup cocoa
¾ cup sugar
¾ cup brown sugar
2 tsp vanilla
1 cup flour
1 pinch salt
2 eggs

Instructions:
1. Melt the butter and chocolate together, then mix in the cocoa, sugars, vanilla, flour and salt.
2. Whisk the eggs and blend them into the rest of the batter.
3. Grease the dish. Pour the batter in.
4. Bake at 175 C for around 20 minutes.

Chocolate and Coffee Buttercream Frosting

This recipe makes enough frosting for the cupcakes I posted in the last recipe. I used soy cream, which doesn’t harden as much as regular dairy cream, so I spread this on the cupcakes rather than piping it from an icing bag. It still looks and tastes great, though.

Ingredients:
100 g butter
2 tbsp milk or cream (cream makes it richer; I used soy cream this time)
4 tbsp cold coffee (or more if you want a stronger coffee flavour)
1/3 cup cocoa
1 cup icing sugar

Instructions:
1. In a mixer, mix the butter, cream, coffee, and cocoa together until pretty smooth.
2. Add the icing sugar, about ¼ cup at a time. Mix well.
3. Taste and add more cream or vanilla if needed.
4. Frost the cupcakes (or cake) with the frosting.

Dark Chocolate and Coffee Cupcakes

I’ve been on a cupcake roll. Here’s another of my latest creations.

Ingredients:
100 g butter
½ cup cocoa
60 g chocolate
2 tbsp coffee (I used espresso for an extra strong flavour)
2/3 cup sugar
2/3 cup flour
1 tsp baking powder
1 tsp baking soda
1 pinch salt
2 eggs
2 tsp vanilla extract
½ cup yogurt

Instructions:
1. Melt the butter, cocoa, chocolate, and water together over low heat, stirring the whole time.
2. Mix the sugar, flour, baking powder, and baking soda together, and then mix the dry ingredients in to the chocolate.
3. Whisk the egg and the vanilla together and then mix them and the yogurt in with the rest of the batter. Stir well.
4. Place in muffin cases. Bake at 180 C for about 15 minutes (7 minutes for mini-cupcakes).

Happy Anniversary, M!

This is the day when I met my beloved M, so excuse this digression while I brag about how wonderful she is and how lucky I am to have met her.

Like many people, I’ve had a number of relationships, some better than others. But I was never with anyone that I knew I wanted to continue to be with as long as possible. I was never with anyone so amazing, so loving, so kind, so smart, so beautiful. I’m extremely fortunate to have met someone I want to share my life with.

Thank you for being you, M. I love you!

Creamy Salmon Flan

Any fish can be used instead of the salmon, as could prawns or tofu. I used this filling in the lemony pie crust I wrote about in my last post.

Ingredients:
pie dough (see previous recipe)
200-300 g fish, prawns, or tofu
1 onion
oil
1 tbsp parsley (or basil)
1 handful chives, snipped into small pieces
1 cup cream (I used soy cream)
3 eggs
black pepper
1 tsp mustard
lemon juice

Lemony Pie Crust

This is a simple pie crust, which you can use underneath any savoury pie. I like it under a spinach quiche. You can replace the butter with oil if you want to go vegan. If you also add sugar, you can make this appropriate for a sweet pie.

Ingredients:
150 g butter
1¼ cups flour
1/8 cup water
1 tbsp lemon juice

Instructions:
1. Soften and cube the butter, then mix it with the flour, water, and lemon juice.
2. Put in the refrigerator for 20 or so minutes, then roll out and put in a pie dish.