Carrot Kheer

"Carrots and milk? Anna, that sounds gross..." Mr Ladybird warned - and so I threw down the gauntlet (in this case, an oven mitt)  and declared, "Game on!" Mr Ladybird is always rather frank is his opinions on food... so I do enjoy the challenge at times. At other times it can be a bit, well, pesky! But I could understand Mr Ladybird's hesitation. He has become somewhat of a kheer snob. There, I said it! Since I started making chaval kheer (a creamy indian rice pudding), he shuns others' versions (which is really rather sweet in a stubborn kind of way).

This recipe comes from British-Indian chef and author, Anjum Anand. I have had mixed success with her recipes in the past, but I was convinced the flavour combination would work a bit like carrot cake - sounds odd yet, somehow, it works.

Carrot Kheer
1L full cream milk
250g carrots, grated
1/2 tsp green cardamom seeds, finely ground
pinch saffron
3 - 4 tbsp sugar
2 tbsp chopped pistachios to garnish
2 tbsp flaked almonds (optional)

1. Heat the milk in a wide, heavy-based saucepan, stirring and scraping the base with the spoon frequently to make sure the milk does not catch and burn. Keep cooking until it reduces by about one third - this takes about 25 minutes.
2. Add the carrots and continue cooking for another 15-25 minutes or until they are soft and the milk is as thick as you like it. (I like it at a just drinkable consistency) It will also thicken up slightly once chilled.
3. Stir in the sugar, saffron and cardamom powder, cook for another 2 minutes and taste for sweetness. Bear in mind chilling dulls the sweetness of food, so add a little more than you think you will need.
4. Cool and then place in the fridge for several hours, covered with clingfilm as milk absorbs flavours from other food in the fridge. Overnight is best to allow the flavours to infuse. When ready to eat, serve in bowls sprinkled with the nuts.

The result? Delicious, slightly carroty and beautifully scented kheer without the starchiness of its rice equivalent.

Oh.. and you'll never guess who came back for seconds ;)


Ladybird x

Goat's Cheese and Leek Tart

For my last birthday Mr Ladybird gave me the Bourke Street Bakery (BSB) cookbook... lucky me! :). This is no ordinary cookbook.. as it says on the cover it really is the ultimate baking companion.

It contains recipes for exactly the kind of beautiful baked goods you'd expect from BSB, perhaps Sydney's most iconic bakery. Bread, croissants, tarts, cakes... endless baked goodness.. Mmmm :) The recipes are very detailed, and contain lots of tips and step by step instructions, with lots of pictures to guide you along the way.

My most recent creation from the book was this delicious savoury tart.. and here is the recipe for you all to try. I haven't included the shortcrust pastry recipe as it is somewhat involved and very long (perhaps another blog post in its own right). However, you could use a simple shortcrust pastry recipe instead, no problems.

Goat's Cheese and Leek Tart
1 quantity savoury shortcrust pastry
35g butter
1 large leek (about 200g), white part only, washed and finely sliced
80ml (1/3 c) white wine
300 ml pouring (i.e pure) cream (35% fat)
300g soft goat's cheese
4 eggs
3 thyme sprigs, leaves picked
1/2 tsp salt
1/2 tsp freshly ground black pepper

Method
1. Preheat the oven to 220 degrees celcius. Roll out the pastry and use it to line the base and sides of eight 10cm, fluted, loose-based tart tins. Place in the refrigerator.
2. Melt the butter in a frying pan and saute the leek for about 5 minutes, or until softened. Add the wine, swish it around, and allow it to evaporate completely. Remove from the heat and set aside.
3. Heat the cream in a saucepan over medium heat and crumble the goat's cheese into it, stirring continuously until the cheese has completely dissolved and the cream thickens. Remove from the heat and set aside.
4. Putt the eggs in the bowl of an electric mixer fitted with a whisk attachment and mix for about 3 minutes on high spped, or until light and fluffy. Add the cream micture, thyme, salt and pepper, and continue mixing on low speed for about 30 seconds to combine.
5. Put the pastry shells on a baking tray lined with baking paper and scatter the cooled leeks into the shells. Pour over the cream mixture to fill each tart.
6. Carefully slide the tray onto the middle shelf of the oven, reduce the oven temperature to 180 degree celcius and bake for 30-35 minutes, or until golden.
7. Remove from the oven and cool a little before serving.

I served the tarts with a simple rocket and pear salad. This salad went really well with the tarts and offset the strong flavours of the goat's cheese and leek. To make this salad combine fresh, washed rocket with a little finely slinely sliced, firm Packham pear. Yum :) Dress with a quick balsamic dressing like this one:

3 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

soft brown sugar, to taste (I used 3/4 tsp)

Combine ingredients in a small, screwtop jar and shake in your best maraca shaking style :)

Although I am fortunate to live close to Bourke Street Bakery, there is a very special satisfaction from making your own tarts from scratch... Oh so delicious and very rewarding :)

Ladybird x

Edgell Giveaway

Beans, beans, good for your heart. The more you eat, the more you... *ahem*.. Well, I don't really agree with the next part... Legumes are a fantastic source of fibre and protein, and are just the food group that most of us need to eat more of :) There are so many delicious and tasty dishes to make using beans and lentils.

Thanks to the good people at Edgell, I had the pleasure of trying some of their new products...

The individual portion tubs come like this with a separate sachet in the box... A handy snack pack for one. The 3 flavours available are: 'Balasmic Vingear', 'Red Wine Vinaigrette & Herbs' and 'Honey & Wholegrain Mustard'.

I tried the '3 Beans and Corn with a Balsamic Vinegar Sachet' to make a quick, delicious and healthy dip to serve with warm bread - yum :)

Creamy bean dip with balsamic and basil
1 x Edgell '3 Beans and Corn with a Balsamic Vinegar Sachet'
1 tsp extra virgin olive oil
salt and freshly ground pepper to taste
finely chopped fresh basil

Method
1. Open the plastic tub and microwave for 20 seconds. Note - there is no need to drain the beans and corn.
2. Tip the bean and corn mix into a blender/small food processor with about half of the sachet's dressing, extra virgin olive oil and a little salt and pepper. Pulse until smooth.
2. Taste and adjust the seasoning as required.
3. Top with fresh basil and serve with bread, crackers or even sliced vegetables!

(Makes one serve)

Drumroll, ladies and gentlemen...

It's giveaway time!

As part of this post, readers in NSW have the chance to win this lovely picnic hamper including some of Edgell's new and existing products, as well as a great apron.
 

To enter, all you have to do is comment on this post and send me a copy of your comment to diaryofaladybird@gmail.com with the subject "Edgell gieveaway" along with your full name and NSW delivery address.

Entries close on July 18th at midnight Sydney time. This competition is restricted to readers in NSW (sorry others!) 

*** Congratulations to Shaz! You will be receiving your hamper in the coming days ***

Good luck!

Ladybird x