Q's Kitchen

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Sugar Crust Blueberry Muffins

But listen to me: for one moment, quit being sad. Hear blessings drop their blossoms around you.
- Jalaluddin Rumi

This is a very apt quote from my new book 'A Treasury of Rumi', which seems particularly poignant during this unprecedented time. But I'm counting my blessings now more than ever and Ø§َÙ„ْØ­َÙ…ْدُ Ù„ِÙ„ّٰÙ‡ِ‎ I have an abundance of reasons to be grateful. I've been taking this time off to resurrect my love of reading and make a sizable dent in my ever-growing tbr list. It's kinda working and kinda not, I've started five different books (finished one) and succumbed to a few online book hauls. But I do have a newfound interest in reading poetry and history, which is so unlike me considering fantasy fiction is my all-time favourite genre. 
It's also currently Ramadan and this time off has been perfect to spiritually recharge, refocus on what's important and spend time with family.
We've had some glorious weather, the fruit trees have blossomed beautifully and I've been basking in the sunshine like a tortoise.
I've also been writing more and baking more than I have in quite a while. And speaking of writing and baking, if lockdown can't force me to get around to writing up a blog post then nothing can! 
But worry not because these incredible blueberry muffins have got me raring to go. I made them yesterday afternoon and we had them as a post-Iftar treat with tea.
I love this recipe because it is incredibly easy and yields the most delicious muffins; soft tender crumb, studded with blueberries, and with a crunchy sugar crown. 
So to make these Sugar Crust Blueberry Muffins begin by beating together 200g of granulated sugar and 115g of margarine (or softened butter) until light and fluffy. Add two eggs one at a time, beating well after each addition. 
Then add 240g of plain flour, 2tsp baking powder, and 1/2tsp salt. In addition to 120ml of milk and 1tsp vanilla extract and beat until combined. Finally, stir in 200g of fresh blueberries (or an equal quantity of frozen blueberries - do not thaw)
Spoon the mixture into muffin cases and add extra blueberries to the muffins that have less. Sprinkle some brown sugar on top and bake in a preheated oven at Gas Mark 4 for 30 minutes until golden brown and an inserted toothpick comes out clean.
Leave in the pan to cool slightly before transfer to a wire rack. 
😋
Enjoy!
Q x
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Falafel w/ pickled onion, lemon yogurt & herb salad

Did I just stare at a blank page for over 5 minutes (yes), did I delete and rewrite this sentence far too many times (yes), did I just Google how to make a comeback (yes), is this reintroduction very awkward (sure). Indeed the last time I ventured into this space was at the end of last year, why I've been away for so long I'm not too sure considering I've had multiple recipe posts in my drafts for months, in fact there's a peanut butter cookie recipe languishing in there somewhere! Now according to my research on 'how to make a comeback' (not joking unfortunately) I need to decide my priorities and reevaluate, so I've decided to only post tried and testing recipes that I really love and want to document on this lil online cookbook. 
So let's kick things off with an amazing recipe for falafel with some fab complimentary sides.
Falafel is incredibly easy to whip up, its also super nutritious and veggie! Use of fresh ingredients and light spices which allow the individual flavours to come through is one thing I love about Middle Eastern food. Its very similar to the Moroccan dishes that we had over the summer whilst in Marrakech, food such as tagine, couscous, fresh bread and salads that rely on locally sourced ingredients and flavours.
It is believed that falafel originated from Egypt 1000 years ago, so its certainly withstood the test of time. Now its made all over the world (including our kitchen in rainy Manchester!) and is particularly popular with street food vendors in the Middle East. It makes a great hors d'oeuvre, but is incredibly versatile and with the side dishes mentioned this can make for a dinner/lunch recipe.
So to make Falafel you will begin by preparing the chickpeas. Drain two tins in a colander and shake to remove as much liquid as possible, then transfer on to a kitchen towel lined plate. Using tissue blot as much of the moisture as you can, the chickpeas need to be as dry as possible so that don't break up during the cooking stage.
In a bowl/jug blend one small roughly chopped onion and 4 cloves of garlic using a hand blender or if using a food processor then this stage does not need to be done separately.
To the onion and garlic add in the remaining ingredients:
the drained chickpeas
1 1/2 tsp ground coriander
2 tsp garam masala
1 tsp cumin seeds
3/4 tsp mixed herbs
1/2 paprika
1/4 tsp red chilli flake
1/2 tsp black pepper
1 3/4 tsp salt
1/4 tsp bicarbonate of soda
1/4 ground cinnamon
Handful of fresh coriander
2 tblsp lemon juice
50g plain flour
Blend the ingredients until well combined, you do not want the consistency to be too paste like, some texture is fine. If the mixture is too wet, add some more flour. Taste and adjust the seasoning as you see fit. 
Shape the mixture into small flat patties and set aside, it is easier do this step first. Heat up some vegetable oil in a wok, the oil needs to be hot so that the mixture does not absorb too much oil. Add the falafel in batches and cook until golden brown and crispy on the outside. Remove from the oil and drain on kitchen towel.
Now for the sides! To make the picked onion garnish slice up a small red onion and mix it together with a few tablespoons of warm water, a dash of apple cider vinegar (this is quite strong so use however much you feel comfortable with), 1 deseeded and chopped green chilli, 1/2 tsp salt and 1/2 tsp sugar. Stir and let sit while you prepare the rest of the condiments.
To make the zesty yogurt combine around 5 tablespoons of natural yogurt (or greek yogurt), 1 tablespoon of lemon juice, some finely chopped picked jalapeno pepper and salt and pepper to taste.
For the cucumber herb salad chop up some cucumber and combine it with a dash of olive oil, salt and pepper to taste, finely chopped fresh mint and parsley.
To serve heat up some pitta bread, break up some falafel and add the cucumber salad on top, along with some pickled onion, dollops of the zesty yogurt and a drizzle of chilli sauce.
This can be eaten hot or cold and makes a great lunch time dinner.
😋
Enjoy!

 Now a few holiday pictures from sunny Morocco!
A courtyard in one of the beautiful little mosques dotted amongst the souks in the Medina
Trekking in the Atlas mountains
walking the streets of Essaouira, a port city on Morocco's Atlantic coast
on the way to Koutoubia Mosque on Jummuah
eating dinner at a riverside restaurant
Admiring the architecture, in the pink city of Marrakech
Breakfast at the riyad, including fresh orange juice, pastries, bread and mint tea

Q x
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Nutty Carrot Cake with Buttercream Frosting

It's the last post of the year and wow, what a year it has been; full of trials, tribulations and triumphs. This last stretch has been somewhat challenging, but I've been determined to have a positive outlook. I recently unearthed my diary that I started at the beginning of the year and although it is very much incomplete and was abandoned back it March - the page on my new year resolutions shed some much needed light on some of my achievements of the year. 
As for my hopes for 2019, I pray for happiness in abundance, peace, prosperity, health, opportunities, adventure, the good type of change and to become the best version of myself possible Ø¥Ù† شاء الله‎
Now as for last recipe of the year, I wanted it to be something familiar and comforting and nothing expresses that better for me that this carrot cake. This particular recipe is from an old book that my dad got for my mum years and years ago (I think its older than me!). Some of my earliest baking memories are linked to this book, I remember I would love to flick through the pages and devour all the beautiful pictures - the first recipe I ever tried (oatmeal cookies) was also from this cookery book, so it will always hold a special place on my shelf.
I couldn't even tell you the number of times we have made this carrot cake over the years, its featured at many a teatime table and even as a birthday cake - its really that good. 

 So without further ado, to make this Nutty Carrot Cake with Buttercream Frosting you will need the following ingredients:
- Carrots
 - Caster sugar
- Brown sugar (soft or granulated)
- Plain flour
- Baking powder
- Bicarbonate of soda
- Eggs
- Sunflower oil
-  Cinnamon / mixed spice
- Walnuts, almonds, cashews
- Raisins
Begin by grating 290g of peeled carrots, the original recipe suggested a larger quantity so feel free to increase if you so wish. I try to reduce the amount of liquid in the cake so that the end cake is not quite so 'wet'
Then using at electric mixer beat together 4 eggs, 2 tsp vanilla essence, 55g caster sugar, 115g of brown sugar and 195 ml of sunflower oil. Sift in the dry ingredients - 220g of plain flour, 2 1/2 tsp baking powder, 1/2 tsp bicarbonate of soda, 2 tsp cinnamon and 1 tsp salt, fold in well.
Mix in the grated carrots, 115g of nuts (walnuts, almonds, cashews etc.) and 70g of raisins. Pour the mixture in to lined baking tin and bake in a Gas Mark 4 oven for around 40-45 minutes until cooked and springy to the touch. 
To make the buttercream icing with an electric mixer beat 70g of butter until pale and soft, add 140g of sifted icing sugar and combine with a few tablespoons of milk (or water). Beat on a high speed until well combined and soft. Spread this onto the top the cooled cake and make ridges using a pallet knife, sprinkle on some chopped pistachio nuts.
Slice into squares and serve with tea or coffee
This cake also tastes amazing the next day when the flavours have settled and intensified. 
😋
Enjoy!
Q x
P.S - I had such issues with this post! The lighting was awful when I wanted to take pictures because winter. I wrote the draft when we had no electricity/gas (renovation struggles) and when I was trying to post it the internet wasn't working. My cousin's baby was also over at our house so it was a bit chaotic and to top it of, I really wan't feeling well! However I preserved because I really wanted to get it up before the 1st. So to anyone still reading.. Happy Near Year! I hope it is everything you wish it to be x 
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Chocolate Orange Cream Cake

It was November--the month of crimson sunsets, parting birds, deep, sad hymns of the sea, passionate wind-songs in the pines. Anne roamed through the pineland alleys in the park and, as she said, let that great sweeping wind blow the fogs out of her soul ― L. M. Montgomery

I remember borrowing Anne of Green Gables from my high school library many years ago and devouring it over the course of a few evenings. As for this particular line from the book, I came across it again recently and I love it - it captures the essence of one my favourites times of year perfectly. And now December is upon us and we must bid it adieu, its been a blast.
Almost literally considering bonfire night, we had a spectacular firework display and all the sparklers and chocolate you could wish for. Although it was a bit of a jam-packed evening as I took my sisters to a book signing earlier on, it was to meet Ransom Riggs,  author of the Miss Peregrines books - we got signed copies of his latest instalment in the series, A Map of Days.
November, or Rabi ul-Awal which is the Islamic month based on the lunar calendar brought with it Eid Milad un Nabi a beautiful festival of celebration and light. Every celebration calls for cake, so I made this one flavoured with chocolate and orange. 
Tangy citrus and rich, dark chocolate is a true and tested flavour combo that works really well. Just try a Terry's Chocolate Orange if you need convincing.. speaking of, I visited Goddard House last summer, the former estate of the Terry's family, it has beautiful gardens, some interesting (vintage chocolate related) displays and you can see the old factory across the river. 

 Now back to this amazing cake, it features a moist rich sponge with flecks of orange flavour and a double cream citrus topping, with more chocolate and orange of course! The other great thing about this cake is that it is so easy to make - an all in one method, you add all your ingredients to a bowl, mix, into the oven and voila. I guarantee you that this will be your go-to chocolate cake recipe from here on out, it's that easy and delicious.

 So to make this Chocolate Orange Cream Cake, you need the following ingredients:
Cocoa Powder
Caster sugar
Margarine/butter
Eggs
Self-raising flour
Baking powder
Milk
Begin by adding 50g of good quality sifted cocoa powder into a bowl and stir in enough boiling water until a forms a thick chocolate paste.
To your mixing bowl add in the remaining ingredients - 100g butter/margarine, 275g caster sugar, 3 large eggs, 175g self raising flour, 1 rounded teaspoon baking powder and 50ml of milk.
Finally add in the chocolate mixture and beat until well incorporated and you have a thick, smooth batter.
Stir in the grated zest of one orange. You can add a dash of orange juice or orange essence if you want to enhance the flavour.
Spoon the mixture into a lined loaf tin (or two sandwich tins) and bake in a preheated Gas Mark 4 oven for around 30 minutes or until  well risen and springy to the touch.
To make the cream topping, whip up some double cream along with icing sugar (add a tablespoon at a time until it reaches the desired sweetness), grate in some orange zest.
Once the cake has completely cooled, spoon on the orange cream - I went with a more rustic effect but you can pipe it if you wish. Also if you opted to make the cake in circular tins, sandwich the layers with orange cream and decorate the top as mentioned above. 
An easy and delicious recipe for a chocolate cake which can easily be modified to create other flavours e.g. chocolate and hazelnut or raspberry and chocolate.
😋
Enjoy!
Q x

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Spicy Keema Stuffed Naan Bread w/ Mint

The seasons are rapidly changing and it appears that autumn is in a hurry this year, we've already experienced the first frost and endless torrential rain, its musical patter is currently keeping me company as I write. 
In fairness we've had some beautiful autumn days too, such as last weekends trip to the countryside, the day was as golden as an apple with crisp cold air, bright sunlight and crunchy leaves underfoot. I know I'll miss this in a few weeks time when the cold really settles in and I forget what it feels like to have feeling in my fingertips. I suppose the only remedy is spicy food and mugs of hot chocolate, so who's complaining.  
The parkland we visited had a kitchen garden where they grow their own produce and although there were no summer fruits to be seen, there was a scattering of apples still clinging to bare branches, figs in the greenhouse, herbs of a great variety and pumpkins - lots and lots of pumpkins. In our own garden the herb patch is still thriving and the mint is particularly resilient this year. 
Now here comes the somewhat smooth segue into todays recipe - keema stuffed naans. A fluffy naan bread almost focaccia-like in texture, with a spicy minced meat filling, freshness from chopped mint and a golden exterior topped with crunchy nigella seeds.  
This was a bit of a learning curve for me as I'd eaten something similar and wanted to recreate it, any adjustments required will become apparent in the recipe but this is well worth a try as the results are delicious. 

So to make the Spicy Keema stuffed Naan Bread with Mint begin by making the dough:
To activate the yeast in a small ramekin pour in one sachet or 1 1/2 tsp of active dry yeast and 2 tsp of sugar, mix to incorporate. Then add in 4 tblsp of warm water (not too hot), stir and leave to rest for a few minutes. When the yeast is activated it will form bubbles. 
In the bowl of a stand mixer combine 450g of plain flour, 300g of wheat flour, 1tsp of salt, 1tsp baking powder, 150g natural yogurt and 2tsblp oil using the dough hook attachment, once the yeast is activated mix this in. Pour in around 150ml milk, you may not need all of it or you may need more, bring the dry ingredients together under you have a soft dough.
Rub some oil over the dough and the inside of the bowl, cover with clingfilm and leave to rise in a warm place for at least 2 hours. 

 To make the spicy keema filling:
 Begin by finely chopping one large onion, 2 cloves of garlic, 1 inch piece of ginger and 2 green chillies. In a pan heat up 2tblsp of oil and fry the onion mixture until golden brown. Next sauté the spices - 1 tsp chilli powder, 1/2 tsp chilli flakes, 1 tsp coriander seeds, 1 tsp cumin seeds, 1/2 tsp mixed masala, 1 tsp garam masala, 1 1/2 tsp salt. In addition to 2 tblsp tomato puree and 1 1/2 tblsp lemon juice. 
Once the spices are mixed in, add in 200g of minced chicken and a splash of water if required. Cook on a high heat until the chicken has coloured. Reduce the heat to medium, cover the pan and leave the mixture to cook stirring occasionally.
Once all the water has evaporated (the mixture must be dry), add in your freshly shredded mint leaves - the amount you add depends on your preference. Taste the mixture and adjust the seasoning and spices as you see fit.

 To make the stuffed naan:
Lightly flour a surface, punch the dough to release some of the air then divide into 7-8 pieces. 
Roll the dough balls one at a time until they are an inch in thickness, keep the other dough balls covered when not using.
Place a few tablespoon in the centre of the dough circle and scatter on some more mint.
Then bring the edges up to cover the mixture, seal into a ball then roll out - roll on the side pictured i.e. the one with that is crimped, the dough is slightly thicker on this side and it will stop as much mixture coming through (the picture below shows what happens if you roll the other side)
Pierce the surface with a fork, brush with melted butter and top with nigella seeds and more shredded mint.
Preheat the oven to Gas Mark 7 and heat up a heavy baking tray. Grease the tray then place on the naans (as much as you can fit), cook for 3-4 minutes until cooked on one side, then flip and cook the other side for a further few minutes until golden. 
Whilst hot brush with more melted butter.
Serve warm with cucumber and fresh yogurt, or reheat for tasty packed lunch option.
😋
Enjoy!

  Now for a few seasonal pictures for those who stayed to the end
 Appreciating the beauty of autumn with a walk in the park

Pumpkins galore!

The last of the crop from the Kitchen Garden

The figs we picked

Q x
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