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Monday, October 19, 2015

Oatmeal raisin biscuits

S is away for a few days. I don't always deal well with him being away. In that sometimes I try and cram in so much stuff - things he thinks are dull, or just activities to stop me getting bored or missing him. I tend to get back to normal if he's away for more than a few days but the first few days can get a bit nutso. He left for a conference in Heidelberg yesterday morning, and then I... went for my longest-ever run (note to self: sunday around 10am is a bad time - everywhere was full of macho running gangs running three-abreast, elbowing people out of the way, and pissing), washed my hair, cleaned the entire apt including air vents, made marmalade, did some sewing and writing, went shopping... and made biscuits to take to Danish class.

We have something called a Kageordning, where every week someone signs up to bring cake or something sweet and we take a break in the middle of class to eat it. Apparently this is very Danish. I think it kind of is: both the cake-break and the randomly having breaks / holidays all the time. It was high time I took a turn - I hadn't done one at all last term. Since class is on a Monday it was easy enough to find time to bake yesterday, notwithstanding all the other stuff I was apparently busy with. I decided to take oatmeal-cinnamon-raisin biscuits. It was the first time in ages I had made non-vegan biscuits. Went with this recipe.

(makes approx. 30 small-medium biscuits)

1/2 cup / 115 g butter, softened
2/3 cup / 125 g light brown sugar, packed (used white)
1 egg
1/2 tsp vanilla essence
3/4 cup / 95 g plain flour
1/2 tsp bicarbonate of soda
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup / 120 g oats
3/4 cup / 120 g raisins

Heat oven to 350F / 175C / 155C fan. Cream butter, sugar, egg and vanilla in a large bowl. In a separate bowl, mix flour, bicarb, cinnamon and salt. Stir this into the butter/sugar mix, then mix in the oats and raisins. Use a teaspoon to put blobs of mixture two inches apart on a parchment-lined baking sheet. Bake for 10-20 min, taking them out when golden at the edges but still pale on top. Let them sit on the baking sheet for 5 min before transferring to a rack to cool.
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Friday, October 16, 2015

Coconut and pumpkin dal

I went to Paris for five days for a meeting. It was sunny all the time, and I never wore a coat. I came back, and Copenhagen had decided it was Autumn. It was chilly, windy, rainy. Dal season had started. I'd hardly spent time cooking for weeks - I've been really busy with work and house stuff. I don't feel like myself when I don't cook: it takes my mind off things and helps me relax. But I hadn't time.

So in honour of dal season, and in an attempt to use up some stuff from the kitchen cupboards, I made this rich, delicious, warming dal. I cooked red lentils and kabocha squash in coconut milk with turmeric, ginger and other spices to maximise warmth in colour and taste. Finished off with a generous amount of fresh coriander, it is warming and decadent and autumnal. And I feel a bit more like myself.

2 tbsp coconut oil
2 in piece ginger, chopped
2-3 garlic cloves, peeled and chopped
1 1/2 tbsp coriander seeds
1-2 tsp cumin seeds
seeds from 2-3 whole cardamom pods
2 tsp turmeric
1/2 tsp cinnamon
1/2 tsp red chilli flakes
1 1/2 cups red lentils
1 tin coconut milk
water
1 small kabocha squash
4 tbsp chopped fresh coriander
salt+black pepper
juice of 1/3 lime

Heat coconut oil in a large pan. Add ginger and garlic and cook until lightly coloured. Grind the cumin, coriander and cardamom then add to the pan along with the other dry spices. Cook until fragrant. Add the lentils and stir until slightly transparent. Add coconut milk and sufficient water to cook the lentils (you can add more later if it gets too thick). Simmer for about 20 min. Once you have started it simmering, deseed the pumpkin (squash) and chop it into smallish chunks. You can peel it if you like but wouldn't have to. Add it to the pan with about 15 min to go. Once the pumpkin and lentils are tender turn off the heat. Add coriander. Add salt, pepper and lime juice to taste. Eat right away with rice or flatbreads, or reheat (it keeps well).
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