This is a great dip or sauce to have alongside spicy foods like curries or koftas. Provide huge bowls of it for the weak of taste bud amongst your kith and kin – you know, those who prefer bland food and freak out at the sight of a chilli 😉
It takes minutes to make and can be eaten immediately; however, it does benefit from being allowed to sit a while before consumption…the flavours get a chance to meld together that way.
Around 5 tablespoons natural yoghurt
Around 2 tablespoons crème fraîche (or just use an extra couple of spoons of yoghurt)
Approx. 2 inch piece of cucumber, finely diced
A sprig of mint leaves, finely chopped
A squeeze of lemon juice
Sea salt and freshly ground black pepper
Music on? I bet you’ll have this made before the track’s finished…
Ready? Set? Go…
Put everything (including the lemon juice, which is not apparent in this picture), into a bowl.
Mix, taste, adjust seasoning as required.
Bish, bash, bosh…your sauce is ready 😀
My take on the peas served by a certain casual dining chain that specialises in chicken dishes. This is a case of imitation being a form of flattery – I love their peas but really can’t dine out as frequently as my desire for them would dictate. So…
Rugged peas as an accompaniment to a cod goujon.
Enough frozen peas to fulfil your serving requirements
3-4 red chillies, finely chopped (adjust quantities according to the chilli type you’re using and the heat levels you like)
4 leafy stems of fresh mint – 3 whole and 1 with the leaves stripped and finely chopped
Small knob of butter
Boil peas, together with 3 whole stems of mint, until cooked (times vary from brand to brand).
Drain, removing and discarding mint.
Using a fork, coarsely mash half of the peas.
Melt butter in pan over a low heat and cook chopped chillies for a few seconds.
Add mashed peas, whole peas and chopped mint, stirring to combine well.
A: It is immeasurable, particularly when coupled with a low fat, low sugar, reduced carb chocolate cake with choc/mint filling, suitable for a diabetic*!
*There is no such thing as ‘suitable for diabetics fondant’ – clearly the outer covering of fondant would need to be removed from this cake before a person with diabetes consumed it. But I’m sure I didn’t need to tell you that.
When I agreed to do this cake I must have been under the influence of a full moon or something. Making it was a horrible experience that took me through full scale tantrums (not a pretty sight) and left me with my confidence shot to pieces.
On the plus side, I learned some extremely valuable lessons.
Of course, the first thing I had to do was to come up with a cake recipe suitable for diabetics. This was really difficult and took a LOT of trial bakes. Trust me, when it comes to cake there is no such thing as a good sugar substitute…my experience was that they either made the cakes look great but taste vile, or the cake tasted ok(ish) but didn’t rise properly. In the end I managed to come up with something suitable using a mix of xylitol, fructose and a tiny amount of muscovado sugar.
The next issue was the frosting. Mint/chocolate was the request but, try as I might, I couldn’t stop it from tasting like toothpaste. It didn’t help that the sugar free frosting recipe I initially used ended up also having the consistency of toothpaste. The taste-testers tried gamely but feedback wasn’t good.
In the end I used a packet mix of chocolate flavour sugar free whipped dessert as the base for the frosting, adding a bit of the toothpastey stuff for firmer texture and a touch of mint flavour. It was passable. At least it wasn’t green. I didn’t take any pictures.