Lucy calls a nibbly tea of crackers, vegies and hummus. Just as well I didn't attempt it that night because when I made it after a lazy Saturday, it was quite a bit of work, given that I made pastry, filling, nectarine and tomato marmalade and raita, as well as assembling and frying.
For future tweaking, I am sure the vegetables could be changed and I wonder if some chickpea flour would work in the dough.
chocolate rice bubble slice. The recipe appealed because it sounded like the sort of old fashioned slice that I love. I am not sure that I got the ingredients quite right. It tasted far more of golden syrup than cocoa and fell to bits if it wasn't kept in the fridge. Maybe a recipe to revisit another time. Sylvia loved it but the good old Aussie sponge cake, pavlova and chocolate ripple cake were more popular. And the kids loved Erica's frozen jelly cups.
I also took along some of this potato, bean and corn salad, using mint rather than smoked paprika for the dominant flavour. I was glad to have some for dinner at the end of the day with some leftover samosas.
these burgers) but were still rather good with the marmalade and raita with a salad or in a salad sandwich. I am not sure the vanilla in the marmalade worked with these but the raita was every bit as good. If I had the energy I would whip up more samosas. In fact without the sauces, it isn't so hard. Must make more soon.
I am sending these samosas and nectarine and tomato marmalade to Ricki for her Wellness Weekends.
Previously on Green Gourmet Giraffe:
One year ago: What vegetarian is that?
Two years ago: Chocolate cake - the way mum made it
Three years ago: Baby Food, Cookies and a Day at the Zoo
Four years ago: Curry traditions – of sausages and potatoes
Five years ago: PPN#45 Creamy Vodka Pasta Sauce
Dough adapted from Cooking Light via Eats Well with Others and filling adapted from taste.com.au
makes 12 samosas
- 1 tsp ground turmeric
- 1/2 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1 1/2 cups plain flour (I used 1/2 cup wholemeal)
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/4 cup hot water
- 1/4 cup lemon juice
- 1 tbsp vegetable oil, plus extra for frying
- 2 medium potatoes, peeled and diced
- 1 tbsp butter (or ghee or margarine)
- 1 fresh green chilli, finely chopped
- 2 tsp cumin seeds
- 2 tsp brown mustard seeds
- 1 tsp turmeric
- 1/2 tsp coriander seeds, roughly crushed
- 1 heaped cup of diced roasted pumpkin
- 1/2 cup frozen peas
- 1 tbsp lemon juice
Firstly, boil the potatoes for about 15 minutes or until soft. Drain and set aside.
To make the dough, place all dry ingredients in a medium mixing bowl. Mix wet ingredients and pour into dry ingredients. Mix together (with a spoon and then your hand) to make a smoothish dough. (This wasn't as smooth as other doughs I have made. Cooking Light instructed to roast the spices and to bring everything together in the food processor but I wasn't reading the recipe too closely.) Wrap dough in clingfilm and chill in fridge for 15 minutes.
To make filling, melt butter in large frypan. Stir in chilli, spices, potatoes, pumpkin and peas. Fry for about 3-5 minutes. Add lemon juice and fry another 1-2 minutes. Transfer to a small bowl and set aside to cool slightly.
To assemble, cut dough into 12 pieces. Roll each piece out into a circle of about 4 inches diameter. I followed Joanne's instructions and didn't use any flour but flipped over the dough every time I rolled it. Place 1-2 tablespoonfuls of mixture into the centre and fold over the dough to come together. (I didn't use water to stick the dough together but a few of my samosas came apart at the seams and I wonder if I should have used some water to seal them. Don't worry if there are any tiny rips as they were fine when I fried samosas with small rips.) Use a fork to press around the edge to help seal the samosas.
To fry samosas, heat the same frypan that was used for the filling (mine is non-stick so it didn't need cleaning) and add some oil - about 2 tsp. Fry about 6 samosas at a time for 3 minutes on each side or until golden brown and crispy on both sides.
Serve with the marmalade and raita recipes below or just use a bought chutney and tzatziki dip if you don't have the time or energy.
Nectarine and Tomato Marmalade
Adapted from Cooking Light via Eats Well with Others
- good slurp of olive oil
- 1 tbsp butter
- 2 cups chopped nectarines (I used 5)
- 1/2 small onion, finely chopped
- 2 medium tomatoes, chopped
- 1 garlic clove, chopped
- 1 tbsp brown sugar
- 1/2 tsp chilli paste
- 1 thyme sprig
- 1 x 2-inch piece vanilla bean
- 1/4 tsp French lavender salt
From All Recipes
- 200g plain yoghurt
- 1/3 continental cucumber, finely chopped
- 2 garlic clove, crushed (I used 1)
- 1 tablespoon mint leaves, finely chopped
- juice of 1 lemon
- mint for garnish
On the Stereo:
It - Pulp