Naan Calzone

♬ 'The Man Who' by Travis 

The helmet is off and I am now strangely at ease in East London, hidden away at the back of the house, on a quiet road away from the headache that is London. Honestly today has been a nightmare. Cycling from north to east was equally just as bad with horns, raging cars and buses that were swerving like snakes. I would normally blog when I am floating high up in the clouds and excitable, but unfortunately today I am just in a 'meh' mood. Eventually listening to Travis is slowly shaking the crap of the day off my shoulders. Funnily enough this album is on because 'Why does it always rain on me?' was sang loudly by a driver who kindly drove around a large puddle and saved my Topshop leggings getting drenched. 

Right let me get out of this sombre mood, check out this Viddy:

                      

What is worth blogging about is the dish right at the top, how good does it look? Yummy and gorgeous. It's a cross between an aloo paratha and the classic calzone which I've been wanting to try for a while. Recently I've been craving calzone and switching to pizza as an easy option. Today the yeast packet at the back of the cupboard made an appearance, that's when I knew it was time to get a wriggle on. I also found that the action of kneading is also a mini workout for the wrists and fingers, might mention that to my boxing trainer this week - actually got a feeling he might just want the naan calzone!

▶ Here's the recipe for two large naan calzones:

Naan:


I figured without a tandoor oven, the easiest way to make naan is to make bread as i would, and use milk and nigella seeds for a bit of authenticity.

250g plain flour

15g dried yeast (1 heaped teaspoon)

150ml warm milk

Pinch of salt

2 tsp nigella seeds

Quick Saag Aloo (spinach and potato)


If you wish you could add 3 large fresh tomatoes to this recipe. Add them before the potatoes.

2 large potatoes, peeled and diced.

200g wilted spinach

Half a teaspoon of mustard seeds

1 tsp turmeric powder

1 tsp chilli powder

1 tsp garam masala

1 crushed garlic clove

Small piece of ginger (about 2cm chunk) minced.

2 tbsps vegetable oil

Fresh coriander

Salt

Method:

: First activate the yeast, and sometimes I really wish this was by a button! Warm milk in the microwave on a medium setting for about 20 seconds, then add yeast and leave for 20 minutes until bubbles form at the top.

: In a bowl combine flour, salt and nigella seeds. Pour in the yeast mixture and get your hands involved. Tip the bowl out on a work surface and get kneading for 3 solid minutes, use a phone with a timer!

: Then put dough back in a bowl, cover with a damp cloth and leave in a warm room, (I always opt for the boiler room) for about an hour until it has doubled in size.

: Meanwhile make the saag aloo by par boiling the diced potatoes, yes I know this is a big shortcut and rather cheeky, but hey it speeds things up! 

: Add vegetable oil in a pan, wait for 1 minute and add mustard seeds, when they pop add garlic and ginger.

: Tip in the potatoes after another minute, stir until each potato has been lathered in seeds. : Add the powders.

: Time for the spinach in batches. Simmer for 15 minutes, taste and season. Then leave off the heat, sprinkle a bit of coriander and leave lid on.

: Preheat oven to 190°c.

: Check the naan dough and once risen, knock back (punch in an upward motion) for 2 minutes.

: Split the dough in half and roll one out to a circle (doesn't have to be perfect) fill with spinach and potato, and fold over. Seal by pressing hard around the edges, brush lightly with butter. Bake for 25 minutes until golden brown. Repeat this for the second.

Once out, brush again with butter and serve straight away with your chosen raita, chutney or sauce.

DONE!

Favourite Song:

ê 'Writing To Reach You'

Roasted Carrots with Bacon and Thyme

♬ 'The Collection' by M People

Thank god for Heather Small. Her voice has been my savour over the past two days, I've been training like a machine and eating freakishly healthy delectable food. This blog is getting cake happy at the moment! The sweet baking obsession has calmed down, however I've always got a golden block of butter ready in case it turns into one of those days when a bus decides to lather me in puddle soup. 

I was so close to making carrot cake, I refrained and chose to roast. Cooking vegetables this way is great. Roasting can crisp, harden, soften and then boom - slapped at the side of a main meal. The bacon was at a loose end so got that involved too, honestly salty combined with the super sweet carrot is lovely. Apart from the above, I slowly cooked a mixture of peppers with red onion and cumin, and also made an avocado and chive dip with creme fraiche.  All in aid of a quick delicious wrap ready for when I dive onto the sofa after boxing.

Mini boxing story:

Last week one of the trainers told me to step in the ring, I completely sketched out and wanted to cry. I said 'Ok. Cool. Shall I get a gum shield, or one of the squidgy head protectors?'

He replied, 'No. Just step in the ring and fight me, and don't think I will take it easy on you.'

That was it, the end of my life. I was about to get pummelled into rice pudding in Islington and I haven't even made it on TV yet. Bye bye life.

Well as you can imagine it wasn't that bad, but very scary.

So tonight I'm going in with my Rocky Balboa attitude and not going to hold back. I have a feeling all I'll be doing is thinking of the food that awaits me...

▶ Recipe for 4 people:

Ingredients:

Peeled organic carrots (3 for each person)

4 fresh garlic cloves (leave whole)

Fresh thyme leaves

2 strips of bacon

Olive oil

Parsley

Method:

: Preheat oven to 160°c.

: Basically cut the carrots vertically, place garlic, thyme in between and strips of bacon on top. Drizzle generous amount of olive oil and bobs your uncle.

: Bake for 30 minutes, then add parsley and serve.

DONE!

Oooh here's a photo of the colourful peppers..

Favourite Song:

ê 'Moving On Up'

Coconut Raspberry and Lime Cakes

♬ 'These Streets' by Paolo Nutini

After a quick glance at the royal flotilla on the Thames highway, I made a quick dash home to a) avoid the rain and  b) see if Sainsbury's had a mammoth selection on their reduced shelf. The result... caught in the drizzly rain and bought about 10 packets of fresh raspberries for under £1. The supermarket was scarce, and it was me against an elderly lady as we battled for the bargains. Unfortunately I had a small basket and she had a trolley, therefore I couldn't pack as many in! Got home, Paolo is on, and set the kitchen mixer ready to pulverise these sweet red berets. Every couple of months I tend to overload on raspberries, what do you do with them? There was another lady who picked up a packet then said to me 'what shall I do? I never use them, but for 10p I can't let them go!' I replied, 'make a hearty sweet crumble, or freeze them, stir through yoghurt, or use as a layer when making a trifle.' Her eyes lit up and she grabbed about 4 packets. 

▶ Recipe for 12 cakes:

Ingredients:

220g soft butter

150g caster sugar

3 large eggs

220g self raising flour

50g dessicated coconut

1 lime

Half a tsp vanilla essence

180g fresh raspberries

Method:

: Preheat oven to 180°c. If your using a cake mixer, add the ingredients in the order above.

: If there is no cake mixer to hand, no problem, follow this method.

Cream butter and sugar with a fork until soft and pale.

: Add eggs one at a time and whisk.

: Take the bowl off the mixer and fold the flour in with a butter knife.

: Use this method for the raspberries and coconut. Cutting through the mixture will not mash all the raspberries, so there will still be a rough muffin like texture.

: Stir in the essence and zest half of lime.

 Scoop in the cupcake tray with two dessert spoons and bake for 25 minutes.

Once risen and golden on top, take out and let them chill.

Dust with dessicated coconut and dip raspberry in a bit of honey to stick on top.

DONE!

Favourite Song:

ê 'New Shoes'

Diamond Jubilee Cake

You. Yes you are gawping at my crown cake. This golden sponge of a crown was a last minute crazy idea that took most of the night. I've seen a few crown cakes made from sugar paste, and they look great - but they don't make me want to grab it from someones head to eat it. That's right. I am wearing my crown cake, which looks a bit like a spiky golden smarties hat. 

♬ 'Born In The U.K' by Badly Drawn Boy

Every time I listen to the above album, I get a sense of proudness about being raised on British soil. Hence why it has been chosen to be played in the kitchen this weekend.

Totally proud of being born in the U.K, and I think the queen is particularly cool. I would like to meet her one day and present a piece of my cherry and almond cake. I bet she is going to have a crazy party this weekend, if anyone knows what's on the menu, leave a comment!

Seriously, this bank holiday is going to be a corker. The streets are going to burst with red, blue and white cakes, and I'm wearing everything to do with the union jack - even a cake.

A small clip of when the idea clambered in the creative cupcake brain:

Basically I made a traditional round sponge cake, refrigerated it then cut the outer circle and used scissors to create the crown effect.

And when the crown was done...

Favourite Song:

ê 'The Time Of Times' 

Have a lovely jub-ilee weekend viewers.xxx

Lean Mean Breakfast

                 

♬ 'Do You Want The Truth Or Something Beautiful?' by Paloma Faith

Paloma is on while I'm munching on a full English breakfast and about to embrace the sunshine.

Before heading out I wanted to show you a recent project that I worked on alongside the team for George Foreman Grills, in aid of National Get Grilling Week.

Firstly let's face this fact - grilling is the way forward. How satisfying is it to see fat drip away from food?!  The next three videos will be showcasing easy and delicious healthy meal ideas that will make you seriously hungry!
Hope you enjoy my debut appearance.xx