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Frozen Fruit Granola Bowl

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During a trip I tasted a lovely breakfast bowl with a base of açaí purée, topped with granola and fresh fruit. And I thought: I can make that. One key component was that the purée was very cold, almost frozen, and that was a big part of why it was delicious on a hot summer morning.

I had fresh banana and frozen raspberries, so I blended them with a bit of water. I added some granola (a simple version, made with oats, sunflower seeds, almond flakes and agave), then I topped it off with a fresh nectarine.

The second time I made it, I used frozen banana and peach juice, and topped it with blueberries. It was less visually striking but the taste was even better.

The third time I used frozen bananas, water, and fresh blueberries and topped it with melons.

The best results were with frozen banana and fruit juice. Adding water dilutes the fruit purée too much.

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Methi Dana Ankur aur Pyaz ka Salad

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I’m very fond of fenugreek leaves and fenugreek seeds, so when I saw a recipe for a fenugreek sprout salad, I had to try it.

The taste of fenugreek doesn’t really come through strongly, and this tastes very similar to a salad of soy bean sprouts.

Ginger Lemonade

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I was inspired by this post, but I didn’t really follow the recipe. Instead, I sliced some ginger and boiled it in water for 10 minutes, then strained it. When the ginger water cooled, I squeezed in some lemon juice, diluted it with a bit of fresh sparkling water, and sweetened it to taste with a mixture of agave and stevia.

Dal Tadka with Pandan

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This is a variation of Rick Stein’s recipe for lentils with coconut milk and pandan leaf. I used red (masoor) lentils.

Bonus post: Grilled lettuce

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I’ve posted about grilled lettuce previously, with brie and with vegan green sauce, and also grilled cabbage with nam prik sauce. So at a friend’s recent barbecue, when I was asked to make a salad, I made one without the iceberg lettuce, which I instead prepared to grill using olive oil, salt, and pepper.

There was already an herb sauce of parsley and mint with feta and sweet pepper on hand, so we used it to dress the lettuce. It was a popular addition to the meal.

Purple Buns

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One of my great-grandmother’s bread recipes replaces part of the flour with boiled potato. It makes the bread especially nice alongside soups. I decided to have a bit of fun by using ube (purple yam) in place of potato.

Pieces of peeled ube are first simmered until soft in as little water as possible. This takes about 20 minutes. The ube pieces are left in the water to cool to warm, and then mashed. The water plus mash is combined with yeast, a bit of sugar, some salt, a little oil, and flour. The ‘dry’ mass should be about half yam and half flour, with sufficient water to make a dough.

After the first rising of one hour, I rolled the dough into balls with oiled hands and put them in a cupcake tin. The second rising was half an hour, then I baked them at a standard temperature (350/180) for 25 minutes. I cooled them on a wire rack.

The exterior is a bit pinkish-brown, while the interior is lavender.

The taste is not really distinctive, and the rolls can be eaten like any other bread.

 

Rose Lemonade

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Rose lemonade is refreshing on a warm day. For one tall glass, use a few tablespoons of rose syrup, a couple tablespoons of lemon juice, and chilled sparkling (or still) water. Mint can be added to garnish.