The beginnings of an Indian curry called bindi bajhi which is very similar to the stewed okra and tomatoes we eat back home. Okra is a treat here in the UK. It’s quite expensive, and it’s hard to find it at its best. I still manage to indulge from time to time.
Work is a bit busy at the moment, so I’m putting in extra hours. This means less time for cooking and I’ve been existing on finger food on the fly. Hummus is a personal favourite. It’s delicious, and its garlic content means fewer interruptions from other people. I’m pretty sure my breath could peel paint today.
Back before Thanksgiving, I thought it would be a good idea to buy a case of canned pumpkin puree from the on line American grocer. Surely, I’d use all 15 cans in no time. Ha. With the expiration date looming, I’ve gone into full use-pumpkin mode — my favourite use being pumpkin muffins. I’ve tried many recipes over the years, and this is the one I like best. 2 cups self-raising flour 1 cup plain flour 1-1/2 cups sugar 1t Baking Powder 1t Salt 1t cinnamon 1t ground ginger 1t freshly grated nutmeg 1 cup vegetable oil 4 eggs 1 15oz can pumpkin Preheat oven to gas mark 4 (375F or 190C). Combine the dry ingredients in a bowl and dry whisk them with a wire balloon whisk to remove lumps. Whisk the pumpkin, vegetable oil, and eggs together until smooth then add this mixture to the dry ingredients. Carefully stir everything until it just comes together and be careful not to over mix as this makes the muffins tough. Line muffin trays with paper …
As of yesterday I am back on the path to good health and a slim waist. My Christmas affair with all foods naughty has come to an end. Still, it doesn’t hurt to look.
We’re making a few Christmas presents this year, so today my husband and I worked on handmade chocolates. These are milk chocolate with a coffee fondant filling. We also made dark chocolates with orange. Yum!