Salted Caramel Pear & Gingerbread Tart : The Spicebox Organics Challenge Part 3

 

Caramel Sauce Pear tart

Would you look at this beauty?!! I feel like I’ve outdone myself with this glory!  wipes brow, takes a bow, adjusts halo, walks off to applause

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Boozy Autumn Spice Cake

Boozy Autumn Spice Cake

 

It’s 9:15pm, the night before my kid’s birthday / Halloween party.  30 kids are coming over tomorrow, with parents in tow, MAKING OVER 75 PEOPLE SHOWING UP!! I haven’t even started on the 60 cupcakes I’m supposed to be making, nor the two birthday cakes for the kids, but I’ve just made something so delicious and sexy, that I feel I have surpassed myself and must tell you all. Read more

Honey Cinnamon Waffles

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This is a delicious breakfast dish, equal parts healthy and sinful.  You can add a handful of oats to boost the fibre power, and use a mix of whole wheat and white flours (as I did) or just be totally sinful and go white.  Serve with extra crispy bacon.  Buttermilk isn’t always easy to find but you can make your own by souring a glass of fresh milk with a tablespoon of white vinegar or lemon juice.  

Vanilla Rice Pudding with Cardamom and Rosewater

 

Vanilla Rice Pudding

I have NEVER eaten rice pudding in my life. In fact the very idea of sweet rice has always made me screw my face up in disgust.  I put this down to the fact that Chinese cuisine does not have any sweet rice dishes, unlike many other Asian cuisines.

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Cardamom Love Cake

 

 Cardamom Cake

I had a massive craving for this cake after reading “My Bombay Kitchen”, an Indian/ Persian cookery book I picked up from my library. This was way back in March, when the weather was cooler and I needed to do some baking to relieve stress. I was so intrigued by all the spices… It sounded mystical and exotic, like the book I was reading at the time – ‘The Twentieth Wife’ about Mehruhnissa, the wife of Jahangir, 16th century Moghul emperor of India. I took it into work the next day and it was eaten with gusto and delight.

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Baklava Muffins

 

Baklava Nuffinds 

This week’s post comes from one of my closest friends back in the UK, TanyaRose Eddy who now has a dream job working as a Chocolatier and Patissier for Chococo in Dorset.  You can find her on Facebook as Coconut Rose.

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Olive Oil and Black Pepper Pita Chips

Olive Oil Black Pepper Pita Chips
Olive Oil Black Pepper Pita Chips

This recipe is not really mine.  I stole from a lady at book club many years ago.  It is so delicious and fast, I guarantee you will not be buying store bought chips for a long time!

It’s great if you have little kids, as you can introduce interesting flavours and watch the amount of salt goes in.  Have you ever read the back of a crisp packet?  Horror of horrors, what is E-151, or ammonia caramel, or sodium diacetate? Don’t get me wrong, I do love a good packet of Monster Munch once in a while, but I dread putting it in my kid’s mouth.  He’s already got eczema and nut allergies, poor kid.  So anything that is as close to Mother Nature is what I’d like to put in his mouth.  Bar worms, or snot, or any other gross biological thing that kids like to eat…

The above pic is of a plain version, with just extra virgin olive oil and cracked pepper and a sprinkling of salt.  But it works well with all kinds of lovely fresh herbs, cheeses, spices, sweet or savoury.  Parmesan? mmm…  Sage?  MMMM. Cinnamon and brown sugar? BRING IT!   Will have to think of a few more combos.

The best kind of bread is the big Middle Eastern flatbreads.  They’re very thin so the texture becomes extra crisp.   Look for them in Asian supermarkets.  Failing that, flour tortillas and pita breads will do in a pinch.

OLIVE OIL BLACK PEPPER PITA CHIPS
This lovely DIY chip recipe means no more worries over what goes into your chips! Experiment with different spices and change it up each time. Makes 1 large plateful
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 2-3 large flatbreads, I used pita bread
  2. 2-3 tablespoons of extra virgin olive oil (much better flavour)
  3. A good pinch of freshly cracked black pepper
  4. A sprinkling of salt
Instructions
  1. Heat your oven to 200C.
  2. Cut up your flatbreads or pita in strips.
  3. Toss the strips in the olive oil in a large bowl.
  4. Spread the strips out on a large baking tray covered in foil, then sprinkle salt and pepper over them.
  5. Bake for 5-10 minutes in your oven.  Keep an eye on them, as they can burn very easily.
  6. When they are golden brown, take them out and serve on a large platter with some good dip.
  7. Great for kiddies and as an appetiser for a party.
Adapted from Lindsay and Karen Hunnisett's Bookclub
Adapted from Lindsay and Karen Hunnisett's Bookclub
Jasmine & Ginger http://jasmine-ginger.com/