Candied Purple Cabbage

Note: YOU WILL NEED TWO HOURS TO LET THIS SIMMER ON THE STOVE!! It’s so worth it, but make sure you have that kind of time. This recipe does not require constant attention or mixing, so it’s good to have on the stove while doing something else.

Adapted from: http://allrecipes.com/recipe/40533/red-cabbage/

INGREDIENTS:

1/2 head red/purple cabbage, finely chopped or shredded
1 small apple, peeled and diced
1/2 c brown sugar
1 tsp balsamic vinaigrette
one handful of finely chopped onion (optional)
1/4 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground cloves
1 tbsp butter
1/4 c water

DIRECTIONS:

  1. Put everything into a medium sized pot. Bring to boil over medium high heat on stove, uncovered. Mix well.
  2. Once boiled, decrease stove heat to low and put lid on pot. Let cook, stirring from time to time, for around two hours.
  3. It is done when the water is gone, and the taste is like candied yum.
  4. Enjoy!

Note: I found the final result tasted a LOT like gulkand. If I had added cardamom it would have been uncanny.

Note: No one in my house could believe this was cabbage. It was awesome and went fast.

This recipe’s a keeper. Makes a perfect side dish. It’s excellent for a pot luck because it looks unusual and impressive, everyone loves it, it doesn’t cost a lot, and although it takes two hours to make, it’s not a high maintenance two hours.

 

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Pavlova

This is a recipe for a one layer pavlova. It is made of meringue, lemon curd, whipping cream, and fresh strawberries. This is not something that makes good leftovers, so assemble only when you are ready to serve. Otherwise it will get mushy and ruined. It takes a long long long time to make, but it tastes great and isn’t particularly difficult. The meringue is high protein, no fat, and super healthy. The lemon curd is moderately healthy. The whipping cream is not healthy at all, so use it sparingly. Note that you will need parchment paper for this recipe. And a Kitchenaid mixer.

MERINGUE:

Ingredients:

4 egg whites
pinch of salt
1 c sugar
2 tsp cornstarch
1 tsp white or rice wine vinegar
a few drops vanilla extract
a few drops rose extract

Directions:

  1. Preheat oven to 350 F.
  2. Line baking sheet with parchment paper. Trace a 9 in circle on it.
  3. In kitchenaid, blend egg whites, salt until stiff peaks. Then add sugar. Fold in cornstarch, vinegar and extracts in the end.
  4. Place the meringue on the 9 in circle and shape into a flat disk.
  5. Lower oven heat to 300 F and bake meringue for 75 min.
  6. After 75 min, turn off oven and let meringue cool while in oven.

LEMON CURD

Ingredients:

4 large egg yolks
1.5 c sugar
1/2 c fresh squeezed lemon juice, and zest of the lemons you used for the juice
6 tbsp butter
1/8 tsp salt

Directions:

  1. Combine yolks, lemon zest, lemon juice, and sugar in small saucepan. Whisk. Stir over medium heat constantly for around 5 min, until mixture is thick enough to coat the back of the wooden spoon.
  2. Take off of heat.
  3. Add butter, stir until smooth.
  4. Transfer to medium bowl, cover with a sheet of plastic. Fridge until cool, at least one hour.
  5. Note: if the yolks curdle and mixture becomes lumpy, use a strainer to get rid of the curdled part.
  6. Note: the lemon curd lasts for 5 days in the fridge. You can also freeze it to use later.

STRAWBERRIES

Ingredients:

1 pound strawberries, hulled and quartererd
1/4 tsp vanilla extract
2 tbsp sugar
pinch salt

Directions:

  1. Mix well. Let sit for 15 min to 2 hours at room temperature. I like to put it in a pyrex bowl with a lid.

WHIPPING CREAM:

Ingredients:

1 pint whipping cream (this is the same as 2 cups)
1/4 tsp vanilla extract
some lemon zest

Directions:

  1. In kitchenaid on high, mix until stiff peaks form.

PUTTING IT ALL TOGETHER:

  1. Take the meringue off the parchment paper. Put on cake stand over a cute doily (they sell disposable ones at Walmart).
  2. Crack the top of the meringue with a spoon
  3. Option: You can mix the lemon curd with whipping cream, and THEN put it on the meringue. Or you can have two separate layers.
  4. Top with lemon curd, then whipping cream, then strawberries. Serve immediately.

TIP: You can buy lemon curd if you don’t want to make it. Or lime curd, passion fruit curd, grapefruit curd, or orange curd. (In that order of yumness). You can find rose extract in an Indian grocery store. If you don’t like rose, you can skip it altogether.

 

Wasabi Peas

Cook time: 6 hours

Ingredients:

3 c whole dried peas (vatana) [these can be bought in an indian grocery store]
3 tbsp olive oil
salt to taste
1/4 tsp onion salt, or to taste
1/2 tsp garlic powder, or to taste
1/4 c wasabi powder
2 tbsp tahini sauce
2 tbsp rice vinegar
1 tsp Dijon mustard

DIRECTIONS:

  1. Soak dried peas overnight, then rinse and drain.
  2. Place peas in large pot with water to cover by a couple of inches. Bring to boil. Cook 1 hour.
  3. Preheat oven to 200 F.
  4. Put silpat on Cookie sheet.
  5. Drain peas, mix with olive oil, place on silpat.
  6. Bake 4 – 8 hours, stirring every 30 min or so, until peas are dry.
  7. Remove from oven, season with salt, onion salt, and garlic powder.
  8. While peas are roasting, mix wasabi powder, tahini, rice vinegar, and Dijon mustard in large bowl.
  9. When the peas are ready, pour them into the bowl, and stir to coat with the wasabi mixture.
  10. Pour the covered peas back onto the silpat, and return to the oven. Bake for another 10 minutes in preheated oven, or until the aroma is strong and the coating is dry.
  11. Enjoy!

NOTE: This is a great recipe to make while you’re binge watching a series on Netflix 😉