Indian spicy bombay potatoes

Cooking time: 15 mins

Serves: 4

Ingredients

  • 500g baby new potatoes
  • ½ tsp cumin seeds
  • ½ tsp coriander seeds
  • ½ tsp fennel seeds
  • 25g butter
  • 6 spring onions
  • coriander leaves
  • 3 green chillies
  • finely chopped
  • ½ tsp sea salt flakes
  • 2 tbsp lime juice
  • 1-2 tsp garam masala

Instructions

1. Boil a large pan of salted water. Add the potatoes and cook until just tender – 12-15 minutes.

2. Meanwhile, toast all the seeds in a hot dry frying pan for 2 minutes until fragrant. Crush them in a pestle and mortar, then set aside.

3. Drain the potatoes and steam dry in the colander for a minute.

4. Heat the grill to high. Put the potatoes on a baking tray. Brush with oil and grill until crispy and browned – 5-7 minutes. Turn the potatoes over and repeat to crisp and colour the other side.

5. Put the crushed spices in a large bowl with the melted butter, spring onions, coriander and chillies.

6. Remove the potatoes from the grill and divide each one in half, using a metal spoon so you create rough edges. Put the potatoes straight into the spice bowl and toss until well combined.

7. Add the sea salt, lime juice and kebab masala, adjusting them to taste, then serve.

Banana bread with chocolate chips

15 mins prep, 45 mins baking time

Serves: 1 banana bread loaf

Ingredients

  • 3-4 ripe bananas
  • 2 eggs
  • 300g flour
  • 80ml milk
  • 60g butter
  • 60g sugar/honey
  • 1 tsp bicarb of soda
  • 1 tsp vanilla extract
  • Pinch of salt
  • Chocolate chips

Instructions

1. Heat the oven to 180°C and mash the bananas.

2. Add 2 eggs and the butter and whisk, add flour, bicarb of soda, sugar/honey, vanilla extract, salt and mix it all until smooth whilst adding milk.

3. Add chocolate chips, grease the tin loaf and bake in the oven for 60min at 180°

4. Set the loaf, still in the pan and let it cool for 10 minutes — this helps the loaf solidify and makes it easier to remove from the pan.

5. Grasping the parchment paper sling, lift the loaf out of the pan and place on the cooling rack. Cool for another 10 minutes before slicing.

Chive waffles with soy and mushrooms

Cooking time: 15 mins

Serves: 4

Ingredients

  • 500ml milk
  • 1 tsp cider vinegar or lemon juice
  • 2 tbsp rapeseed oil
  • 100g cooked
  • Mashed sweet potato
  • 150g polenta
  • 130g plain flour
  • 1 tbsp baking powder
  • Small bunch of chives
  • 1 tbsp maple syrup or honey
  • 2 tsp light soy sauce
  • Handful mushrooms

Instructions

1. Mix milk with vinegar, whisk in the potato mash, add polenta, flour, baking power, half of the chopped chives, salt, pepper, and any other spices you like.

2. Mix honey with soy sauce in a small bowl and add marinade sliced mushrooms.

3. Heat the waffle iron and add the dough, stir fry the mushrooms in a pan.

4. Serve the waffles topped with mushrooms, add a spoonful of soya yogurt, if you like, and scatter over the remaining chives.

beetroot kebabs

10 mins prep time, 30 mins cooking time

Makes about: 8 Kebabs

Ingredients

  • 1 package vacuum packed beetroot
  • garlic
  • cashews
  • 1/2 onion
  • 1 can cooked black beans
  • 30g desiccated coconut
  • 30g fresh parsley or coriander
  • 30g breadcrumbs
  • 10ml honey
  • 10ml vinegar
  • 100ml greek yogurt
  • Spices: garam masala, cumin, salt
Photograph: One green planet

Instructions

1. Heat oil in a pan, add spices and diced onion and sauté for 5min.

2. Add cooked black beans.

3. Add desiccated coconut and chopped parsley or coriander.

4. Remove from heat and let it cool.

5. Mix beetroot and the cooked bean mixture in a food processor.

6. Transfer to a mixing bowl, add breadcrumbs and mix well.

7. Make balls using the mixture.

8. shallow fry in a pan, or bake in the oven for 20min at 180°.

Paneer Tikka Tortilla Pizza

5 mins prep time, 30 mins marination time, 15 mins baking time

Serves: 3-4

Ingredients

  • 1 pack tortilla wraps
  • 300g yogurt
  • ginger garlic paste
  • 1 lemon
  • 2 bell peppers
  • 1 onion
  • 200g paneer
  • 100g grated mozzarella
  • 300ml tomato sauce

Instructions

1. Make yogurt marinade for the paneer by combining: yogurt, ginger garlic, any spices and chillies with the juice from 1 lemon, chopped onions, peppers, paneer.

2. Heat the oven to 200°, meanwhile place the tortilla wraps on a baking tray, spread the tomato sauce on each tortilla wrap, then add the marinade with veggies and paneer. Top it off with grated mozzarella and anything else you want to add (chilli flakes, olives, etc.).

3. Bake for 15min and serve hot

Roasted NECTARINES with Brown Sugar Breadcrumbs

Cooking time: 25 mins, Serves 3-4

Serves: 4

Ingredients

  • 30g butter
  • 60g breadcrumbs
  • 30g brown sugar
  • 50g sugar
  • 500g nectarines
  • 1 lemon
  • 500ml vanilla ice cream

Instructions

1. Melt butter & add the breadcrumbs, stir until they are brown. 

2. Add the brown sugar to breadcrumbs & cook until the sugar caramelises, remove from heat and set aside. 

3. Preheat oven up to 200° place the nectarines with the cut side facing onto the baking tray, sprinkle with sugar & lemon juice then roast for 20min. 

4. Serve with vanilla ice cream and sprinkle the roasted nectarines with breadcrumbs

Coconut macaroons

5 mins prep time, 15 mins baking time

Makes about: 24 cookies

INGREDIENTS

  • 3 cups sweetened, shredded coconut
  • 4 large egg whites
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla or almond extract (optional)

EQUIPMENTs

INSTRUCTIONS

1. Crack 4 eggs and beat the egg whites.

2. Add in 1/2 cup sugar, and 3 cup of desiccated coconut to the eggs and mix well.

3. Max small balls & put in oven for 20-25minutes until brown at 180C

RECIPE NOTES

If you are keeping kosher for Passover, double-check your ingredients before using, especially the vanilla (which is often made with grain alcohol). You can substitute another kosher-for-Passover extract in place of the vanilla or skip it entirely. For a full resource of kosher ingredients, see this link.

For crispier, lighter macaroons, increase the amount of coconut to 5 cups.

For meringue-like macaroons, whisk the egg whites in a standing mixer until they hold soft peaks, then gradually add the sugar until it holds stiff peaks. Whisk in the vanilla and salt, then fold in the shredded coconut by hand.

For larger or smaller macaroons, keep the recipe as is, but adjust the baking time to match (longer for big macaroons; shorter for small macaroons).

Coconut macaroon variations: Dip or drizzle the baked macaroons with melted chocolate, wrap the coconut mixture around a whole almond (or a whole almond and a piece of chocolate!), fold up to 1 cup chopped dried fruit into the coconut mixture.

Storage: Macaroons can be kept in an airtight container for up to 1 week.