Ali W here! I love organic basmati rice (I love most rice, actually), and I always like using a rice cooker when we are in Asia. The rice cooker makes the rice fluffy, and you can keep it warm, a bit like a slow cooker, which I sometimes use for rice, so convenient. However, if I am short on time, I love this saucepan method, that guarantees fluffy white basmati every time.
Take 200g dried white basmati rice, give it a wash, if the packet suggests it.
Place in a pan, cover with cold (important) water, so there is about a 1cm margin of water above the dried rice.
Place a vented lid over it, then place on your lowest heat on your hob. Leave it for about 20 mins, don’t stir, don’t remove the lid (like I did for the photos!!!!). After 20 mins, lift the lid or look though a clear lid, and most of the rice should stand up and fluff perfectly! I sometimes eat mine straight away, or leave it to cool and then gently reheat later on or the following morning if I have made it in the afternoon. Ali W!
Ali W here! I’m a big fan of Pho, the combination of noodles, veg, fresh herbs, chillis and much more really suits me as a lunch dish. I make it frequently and tweak the recipe to match what I have available at the time, so by no means authentic! I’m often out Teaching Yoga in the morning, then back home for lunch, so I thought it might be an interesting experiment to try the slow cooker for the broth, rather than leave it simmering on the stove for my minimum time of 30 mins (sometimes I leave it for several hours if I’m home). It worked a treat! I’ll post my full current Pho recipe in coming weeks, but here is the broth, and here is an alternative recipe that I created last year when I’d created some sprouting beans. You can of course use a stove method, but the idea of coming home to the broth, and simply adding the other ingredients seemed like a convenient way to save time.
You’ll need: (you can change these to suit what you have available – don’t be afraid to experiment)
1/4 large onion, no need to peel
2-3 cloves garlic, make slits in them, no need to peel
Thumb sized piece of ginger, chop it roughly no need to peel
Spices: 1 x star anise, large teaspoon of coriander seeds, 1/2 teaspoon of szechuan peppercorns.
Big slug of sweet chilli sauce, 1 tablespoon of fish sauce (or use soy if you can’t get the ‘veggie’ one if you don’t eat fish), 1-2 tablespoons of soya sauce
Place everything in the slow cooker, pop the lid on and turn it on high for 3 hours, or turn it on low for longer than 3 hours. I’ll share my latest pho recipe in coming blogs, however in the meantime here is one from last year…
Ali W here. I’m back from our tour around the UK and keen to get cooking! This wedge recipe is a tweaked version of my classic one, and knocks spots off anything from a takeaway or shop bought in my view. I like to eat them straight away, or leave to cool for a picnic snack. These are also yummy dipped in balsamic vinegar or mayo.
One very large potato (as I had in my box that week) (or two smaller ones), no need to peel, slice into wedges
Seasoning mix – I used 1tsp each of smoked paprika, dried garlic and sea salt
Oil to bake: I used avocado.
How to: Simply coat the spuds in the seasoning and oil, then roast in 200c (fan) for about 20 mins until cooked through. I don’t like mine too crispy, but you can leave them for longer if you like them crispier! Enjoy. Ali W 🙂
Ali W here! This organic crispy kale recipe was given to me by a Yoga student – Yoga and Cooking are two things we can definitely enjoy during lockdown! I had two colours of kale, purple and green, but you can just use one. This makes a lovely snack that’s also quite healthy!:) Serves 2.
You’ll need: enough kale leaves to cover a big baking tray, chopped quite finely and stalks removed.
Pinch of salt
Pinch of sugar (optional)
Oil to drizzle
Wash the kale and pat dry with kitchen paper. Place on a baking tray, drizzle with oil then sprinkle with sugar and salt. Bake gently on 180c, at the bottom of the oven until crispy but not burnt (be careful), keep checking and turning it and moving it around to make sure it doesn’t burn. Enjoy straight away to have maximum crispiness! Let me know how you get on. Ali W
Ali W here! Here is a really good and actually easy recipe for home made organic marmalade that uses Seville oranges. You may have received some in your box recently so I hope this offers a yummy way to use them. My Mum in law doesn’t like the shreds in marmalade, so I made one jar without shred for her and added the extra shreds to the remaining! I love the fact that marmalade uses all of the orange peel and the juice, and the pith and pips (with a little help from the lemon) help the setting process with their lovely pectin. Amazing science – like the fruit was designed specially for it! I don’t use jam sugar, as it is not readily available organically, plus you don’t really need it for this recipe in my opinion.
Makes about 900ml jam – I ended up with 4 small jars.
300g seville oranges
650g organic sugar
1 tsp oil
A 20cm ish piece of muslin cloth and some string
Put two non-plastic plates in your fridge. Add a thin layer of oil around your pan – you can use kitchen roll to distribute it or your hands or a baking brush! Squeeze the juice out of the oranges and lemon segment, and add to the pan with the water. Scrape out any pith from them and add to the muslin and also add the pips. Then take a sharp knife and cut the orange peel into shreds at a size of your liking – the shreds will shrink a bit when the job is completed! If any pith detaches from the oranges while you are shredding, add it to the muslin cloth. You can also add the lemon shreds in if you like. Add the shreds to the pan. Tie up the pips and pith in the muslin with some string, then attach it to the handle of a pan so it dangles into it. Then bring to a gentle simmer and leave without a lid on for 1-2 hours – once the peel splits in half easily when you press it with your thumb and finger, you are ready to go to the next step…. Take out the muslin parcel, put it to one side to cool, then add the sugar to the pan and heat gently til the sugar has melted. Once the muslin has cooled, give it a good squeeze over the pan to extract any goodness inside. Then turn up the heat, boil fast for 10 minutes, after which test the consistency by placing a blob on the refrigerated plate – after a few seconds, if it wrinkles up really nicely when you push it with your finger, it’s ready, if not, put back on the boil and repeat this process in 5 min intervals. When done, leave it to cool. For one jar of shredless, simply strain through a sieve into a jug and jar up the shredless, and put the shreds back with the shredded batch! If you want it all shredless, you’ll need to throw the shreds away, which seems a shame. Then jar it all up, pop the lids on, and store in a cupboard til you need it. Use within a year. Once you have opened a jar, I like to store in a fridge for up to a month – if it lasts that long! Ali W.
Ali W here. This is a delicious bread crumbed ‘panko’ variation of the Indian veggie classic, Aloo Tikki! It’s perfect for Valentines Day, especially in this heart dish 🙂 you can pop it in a bun, or have it with a dahl or salad, or just as a snack to go with drinks and maybe a chutney. I made these quite large – 6-7cm diameter, as I found that I could fit more peas in the middle which I love. Don’t be shy with your spices, they add something magical. If you haven’t got a particular spice, don’t worry, as long as you have most of them, they will still be fab.
Makes 6 large tikkis!
2 large potatoes or equivalent – don’t worry about being too exact! – chopped small and boiled until tender then mashed thoroughly with butter/ghee or vegan equiv if you like – I don’t peel them
¾ cup of frozen peas (could also use peeled broad beans!) gently simmered for about 3 mins then well mashed
Spices as below
¾ cup of panko breadcrumbs – yes it’s a bit of a cheat! So you could use your own breadcrumbs if you like 🙂
1 beaten egg or vegan equiv
Oil to bake
Spice for the peas:
¼ tsp chilli powder
1 tsp coriander powder
1 tsp amchoor or chat masala
1-2 tsp grated ginger or 1tsp of ginger powder
½ chopped fresh chilli (any colour)
Large handful of chopped coriander leaves
Salt to taste
Spice for the mashed potatoes:
1tsp garam masala
2 tsp coriander powder
1 tsp cumin seeds or powder
1 tsp amchoor or chat masala
1 tsp turmeric powder
Add the spices to the potato in one bowl and the peas in another and mix well.
Then take a medium sized handful of potato, roll it into a ball, then make a round delve in the middle so you can add a teaspoon or so of peas into the round shape. Using your hands, mould the potato all the way around the peas and flatten into a patty style shape – it’s not as hard as it seems!
Then dip carefully in egg, then roll in breadcrumbs, then place on a baking tray. I like to make all of my patties first, before I then dip them into egg and then breadcrumbs. Less messy!
Bake in a 200c gas fan oven or equiv for 20-30 mins turning now and again til they are crispy and golden. They reheat well after this point, or pop them in the freezer when cooled, as they will keep for up to 6 months. Too cook from frozen just pop in the oven on a low shelf on 180c gas fan or equiv, to reheat and recrisp! Enjoy and happy Valentines for the weekend!