Tastes-Good-With-Everything Peach Salsa

Amelia Johnson Photography Peach SalsaToday we’re going to talk peaches, juicy fresh peaches. Did you know that here in Dubai we get most of our summer fruit from Europe, and our winter fruit from the Southern Hemisphere*. For the first time since moving here 5 years ago I’ve found tasty peaches. I’m so excited! They’re South African and the only disappointment is that when you buy them, they’re hard. So I leave them next to a banana to ripen and a day later? They’re all ripe. What was I supposed to do with 8 ripe peaches?

I looked through some American blogs and found plenty of tasty peach recipes, but none of them were quite what I wanted. Peach cobbler, peach pie, peach crumble, peach crisp and peach ice cream. But none of them tempted me. Then I remembered an amazing peach salsa I had served with pork loin in peach country- Georgia. What I wanted to do was remake that food memory. I found a couple of different recipes and mixed ’em up. I am SUPER pleased with the results. My husband had this with eggs for breakfast this morning and his first reaction was ‘wow’.

*  I do eat/cook local as far as possible, but living in the desert our produce is limited. Apologies to my British readers for whom peaches are totally, completely and utterly out of season right now.

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Tastes-Good-With-Everything Peach Salsa

Ingredients

6 ripe peaches

3 medium tomatoes

1/2 chilli

1 red pepper

1/4 red onion

1 tbsp fresh mint finely chopped

1 lime

1/4 tsp chili powder

1 tbsp muscavado brown sugar

salt and pepper to taste

Method

Dice the peaches, tomato, onion and chilli as finely as possible. Mix together with the fresh chilli. Add in the juice of the lime, chilli, sugar and salt and pepper to taste.

Mix together and store in a sterilized jar. This tastes best after it’s had at least a couple of hours for the flavours to marinate.

Store in the fridge.

 

Banana, Honey and Walnut Teabread

Amelia Johnson Photography banana honey and walnut teabreadI would love to be one of those homes where people don’t call before they drop by for a cup of tea and a slice of cake and a two-hour catch up. Where we threw big barbeques that start with a family or two and end up with friends of friends joining and kids running through sprinklers and people not leaving til 2 in the morning. Alas, our lives aren’t at that stage right now: we live an urban lifestyle on the 14th floor in a 2-bedroom apartment, and, more to the point, we’re rarely home! Anyway, if I did regularly have friends dropping by, this is one of many cakes I would have to hand. It has a fantastic texture, slightly crunchy on the outside, soft on the inside, and has a great depth of flavour thanks to the honey and cinnamon.

Banana, Honey and Walnut Teabread

115g unsaturated margarine

115g light soft brown sugar

115g honey

2 eggs

225g self-raising flour

1 tsp cinnamon

2 large bananas

50g walnuts

Method

Preheat the oven to 180 degrees. Grease and line a loaf tin.

Beat together the margarine, sugar and honey in a large bowl until light and fluffy. Beat in the eggs.

Fold in the flour and cinnamon.

Mash the bananas in a separate bowl and then gently fold them into the mixture with the walnuts.

Spoon the mixture into the tin.

Bake in the oven for about an hour, until a skewer inserted into the cake comes out clean. The top should be golden and firm to the touch.

Cool in the tin for a few minutes. Turn out onto a wire rack to cool.

Eat sliced, hot or cold.

Grannie Dunning’s Lemon Curd

Grannie Dunning's Lemon Curd

I feel like I’m committing family treachery by sharing this recipe. The photo above is from my Grandmother’s recipe book. Which means it came from her Paternal Grandmother, which makes me the fifth generation to make this incredible recipe, and now I’m sharing it with you.

It’s funny the things we remember about people from our childhood. I remember Grandma always got up at 5am. I’ve no idea why, she didn’t work, but she got up at 5am and she would always have finished her toast with lemon curd before I came down for breakfast. This to me, aged 5 and a half, was a significant characteristic of my Grandmother. I didn’t know anyone else who would get up so ridiculously early. Now as an adult, I can better understand why she’d like to start her day at 5am. Have a couple of hours to herself before anyone else woke up. Potter around in the garden without anyone interfering, listen to the radio, catch up with her reading, and eat her toast in peace. I love having people to stay, but the only thing I don’t like is having my morning routine disturbed. In the morning I get up and put the kettle on, water my plants, make breakfast and catch up on my emails.  Beware the guest that tries to chatter with me about the day’s activities before my morning coffee!

This recipe is divine. I have been known to swirl it through crème fraîche, add meringues and freeze it. You know you want to. Otherwise, simply spread on a slice of toast you will wonder why you EVER bought lemon curd from the store. There is no comparison.

In case you can’t read my Grandmother’s writing here’s the recipe!

Grannie Dunning’s Lemon Curd

Ingredients

Juice and grated rind of 4 lemons

175g butter

250g caster sugar

4 eggs

Method

Using a double boiler, or a bowl set over a saucepan of boiling water, melt the butter together with the juice and rind of the lemons. Dissolve the sugar in the mixture over the water.

Remove from the water and leave to cool for 10 minutes. (If you don’t leave it cool the eggs will scramble! Yuck!)

Beat the eggs together. Place the bowl of lemon mixture back over the boiling water and add the eggs, stirring constantly.

Keep stirring until the mixture is thick enough to coat the back of a wooden spoon.

Pour into sterilised jars and keep refrigerated.

 

Canadian Blueberry Muffins

It’s 8 o’clock on a hot, Canadian, Tuesday morning in August 1999 and I’m 17 years old. My host family are sat around the breakfast table eating blueberry topped cereal. Would I like some?  Blueberries? On my cereal? Absolutlely! I don’t think I’d ever seen a blueberry before, other than perhaps one or two tucked away under some banana in a fruit salad. We were on a school field hockey tour to British Columbia, and I was eating blueberries for breakfast, lunch, dinner and afternoon tea.

Following the expansion of global fruit distributors, and my move to the desert, blueberries are now a regular guest in our fridge, but what follows is the very first recipe that got me hooked. This recipe reminds me of hockey matches, incredible scenery, playing ‘mafia’, the beach, and some of the most welcoming and hospitable people I’ve ever met. It smells of Vancouver Island’s bear inhabited forests and West Vancouver’s beaches. Most of all though, it reminds me of a particularly generous host-mother turning up at our minibus as we were about to depart with a BUCKET of these muffins, stuffed full of more blueberries than I thought possible. 14 of us hungry hockey players demolished them in a matter of minutes.

Turn on your oven and dig out the blueberries (frozen works too). These uncomplicated, fresh blueberry muffins are perfect for entertaining a crowd.

I wish I could remember the hockey-mum that gave me this recipe but I can’t. Instead I’ll dedicate it to all the mums in BC that were so kind to us in the summer of ’99.

Canadian Blueberry Muffins

Makes 20 large muffins

Ingredients

110g butter

200g caster sugar

2 eggs

240g self-raising flour

2 tsp baking powder

1 tsp vanilla essence

1/2 cup of milk

2 cups blueberries (fresh or frozen, if using canned rinse first)

2 tsp sugar for topping

Method

Preheat your oven to 180 degrees C

Cream together the butter and sugar. Add the eggs and beat well.

Add the dry ingredients alternately with the milk and vanilla.

Gently stir in the blueberries.

Put in paper lined muffin cups (I often use cupcake cases which make smaller muffins).

Sprinkle with sugar.

Bake for 20 minutes until a skewer inserted into the middle of a muffin comes out clean.

Learn from my mistakes! This mixture can’t hold more than 2 cups of blueberries!

Walnut Bread

TheGratefulPhotographerWalnutBread3

I made a big mistake the first summer I lived in Dubai. I booked our summer holiday for the end of June. Ramadan was at the end of August. For those of you who are not familiar with summers in the Middle East, the temperatures go off the scale. The hottest temperature our thermometer has recorded in five years is 53 degrees Centigrade, and it hangs in the shade. Ermm… that’s hot enough to fry an egg outside, cause me to faint (numerous times), and HEAT PLATES.  That meant I had 3 stinking hot months ahead of me, with little happening and most people fleeing the heat for cooler climes. The kitchen was my refuge.

TheGratefulPhotographerDubaiDesert

 One of the best things about the heat is that I can use the balcony like an English airing cupboard, for my bread to rise. (In England the warmest part of any house is the cupboard with the water boiler in it, and it’s where we leave our dough to prove). For some reason I find this entertaining even five years on. In the summer when the sun only serves to scorch, I’ve found a use for it. On my balcony pretzel dough doubles, sourdough forms bubbles and doughnut dough rises.

So, here’s a recipe I discovered this summer. This bread is absolutely stuffed full of walnuts, and is divine served with goats cheese and figs. It’s easy to make- I’ve made 4 loaves and they’ve all turned out great. It just requires a bit of time. I normally get started with it on a Saturday morning when I wake up and by the time I’ve finished getting ready for the day, doing a bit of tidying and cleaning, with some low-energy kneading in between the loaf is ready for the oven.

TheGratefulPhotographerWalnutBread2

Adapted from Short & Sweet by the fabulous Dan Lepard who has taught me nearly as much about baking as my Mum.

Ingredients

300g strong white flour, plus extra for shaping

1 teaspoon fine sea salt

2 teaspoons fast action yeast

125ml red wine

75ml water

1 tablespoon olive oil

1 tablespoon honey

150g coarsely chopped walnuts

oil for kneading

Mix the flour, salt and yeast in a large bowl. Using a liquidizer, blend the wine, water, oil, honey and 50g of the walnuts until smooth. Pour this over the flour and add the remaining walnuts. Stir to make a sticky dough. Cover and leave for 10 minutes. Knead the dough on a lightly oiled word surface, 8 to 10 times only. Oil the bowl slightly and return the dough to the bowl. Leave for 10 minutes. Repeat the kneading process and place back in the bowl. Leave in a warm place for 30-45 minutes until increased in size by 50%.

Line a tray with baking paper, lightly flour the work surface and roll the dough to roughly 15cm x 20cm. Roll the shorter side up to form a tight sausage and place this seam side down on the tray. Cover with a clean tea towel and leave outside again for an hour. Heat the oven to 200 deg C/180 deg C fan/390 deg F/gas 6. Lightly dust flour over the dough with a small fine sieve or tea-strainer and make rapid criss-cross cuts with a sharp knife. Bake for 40 minutes and then leave to cool on a rack.

 

 

All-Things-Good-For-You Cinnamon Granola Crunch

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Sometimes you need to refuel the tank with the extra good stuff. And here it is. This granola really packs a punch. Good oils, vitamins, minerals, more vitamins, more minerals. Top it off with low-fat yoghurt, fresh fruit or milk and you’ve got a tasty breakfast or dessert. When I have friends coming for brunch I always make a big jar of this for the table.

My one disclaimer at this point is that it can be quite pricey to make- all those nuts and dried fruit. Remember you can adjust your fruit, nuts and seeds to the proportions that you want, as long as you keep the weight about the same, relative to the liquid you add. You can either buy mixed bags of nuts and fruit, or make your own combo. What do you add to your granola?

All-Things-Good-For-You Cinnamon Granola Crunch

Ingredients

2 tablespoons vegetable oil

125ml maple syrup

2 tablespoons honey

2 fresh vanilla pods (or 1 tsp vanilla essence)

300g rolled oats

75g mixed seeds

40g walnuts

40g chopped almonds

100g dried berries (raisins, cranberries, sultanas, apricots, dates)

50g desiccated coconut

1 tablespoon cinnamon

1 tsp salt

Method

Heat the oven to 150 degrees C. Mix together all the wet ingredients in a large bowl. Add the seeds from the center of the vanilla pod.

Stir in the remaining ingredients, except the coconut and dried fruit.

Line 2 baking trays with parchment paper. Spread the mixture evenly over the trays and bake for 15 minutes. Remove from the oven and stir through the coconut and dried fruit. Bake for another 10-15 minutes.

Leave to cool. Once cooled, put in an airtight container. Will keep very well- up to 3 months.

Why I love… American Pancakes

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I don’t think you’re supposed to admit, as a 30-year old woman, that American pancakes is one of your favourite meals right? It’s not sophisticated and it’s not clever… but oh boy… they taste so good. My favourite recipe follows below, but first I must explain myself.

My husband and I live very busy lives. I work long hours and plenty of weekends, play lots of sport and have every hobby going. He works long hours, works long hours, works long hours. But when we’re on holiday together, we’re not doing anything other than being on holiday together. Phones and computers get switched off. Alarms have no place on our holidays, and all thoughts of chores and errands and laundry are put to the back of our minds. It’s just me and him, and our journey. We have spent a lot of time on holiday in the States over the last few years, and one of my favourite things to do is have a long American brunch before heading out for a day of sightseeing, driving, hiking or playing. Thanks to huge portion sizes, we rarely need to stop for lunch and so can keep going all day. When we’re at brunch together I get my husband’s full attention, over pancakes and maple syrup and bacon, planning and laughing and dreaming and sharing.

Occasionally I’ll make this recipe for dinner usually when one of us has had a bad day, to cheer us up. This really isn’t an everyday dinner dish. Otherwise, it comes out on my birthday, or when we have friends round for brunch.

Ingredients

180ml milk

30ml white vinegar

125g plain flour

25g sugar

1 tsp baking powder

1/2 tsp baking soda

3g salt

1 egg

10g melted butter

spray oil

Method:

Combine the milk with vinegar and leave for 5 minutes.

Combine all the dry ingredients.

Whisk the egg and butter into the soured milk.

Combine the wet and dry ingredients. Whisk until all the lumps are gone.

Heat a large frying pan over a medium heat and spray with oil.

Pour in a ladle of batter and cook until bubbles appear on the surface. At this point, flip the pancake. Cook for another minute and then slide onto a plate.

Where to start with serving recommendations? I have to say, Americans have it right, with very crispy bacon and maple syrup. Don’t write it off before you’ve tried it! Blueberries, raspberries, chocolate sauce, strawberry sauce, cream…. all delicious.