A spa day is my absolute favourite way to catch up with best friends (click here for reviews of other spa experiences). Lounging in a fluffy robe with quality time to chat and catch up really is priceless. I recently had the pleasure to visit […]
Month: October 2018
These tasty little treats are a bit fiddly and take a bit of time BUT they are completely worth the effort and when you get hang of them you can make them quite quickly. Why not have a go?
Ingredients (makes 22 mini samosas):
For the dough:
- 150g plain flour
- 2 tbsp vegetable oil
For the filling:
- 500g leeks cut shredded
- 1 whole onion finely sliced
- a handful of mint leaves finely chopped
- 200g peas (frozen or fresh)
- 2 tablespoons of rapeseed oil
- a knob of butter
- 1 teaspoon of black mustard seeds
- 4cm of fresh ginger (peeled and grated)
- 2 teaspoons of garam masala
- 1/2 teaspoon of ground cumin
- 1/2 -1 teaspoon of chili powder (depending how warm you would like the spice)
- 1/2 teaspoon of tumeric
- 1 teaspoon of salt
- 1 tablespoon of lemon juice
- First make the samosa dough(in a mixer or by hand) by mixing the flour with a pinch of salt. Add the oil to the mix by rubbing it to make a sandy texture. Gradually mix in 60ml of cold water to form a dough and knead the dough for 5 minutes until it is smooth. Cover and store in an oiled bowl for at least 30 minutes.
- In a pan heat the rapeseed oil and butter. When hot, add the mustard seeds. When they begin to crackle add the onion and fry until soft and golden (approximately 10 minutes). Add the grated ginger and fry for another minute.
- Add the leeks and cook for a further 10 minutes until they are soft.
- Next, add the spices (garam masala, ground cumin, chili powder, tumeric and salt) and lemon juice and cook for a further 2 minutes. Take off the heat and allow to cool a little before adding the mint.
OK, so here is the fiddly bit- bear with it!
- Divide the dough in to 11 even balls. On a lightly oiled board, roll each ball out to create a 12cm diameter circle (approximately). Cut the circle in half to create 2 semi-circles. *At this point you can choose to make larger samosas of course in which case divide the dough less.
- Place the semi circle of dough on a small piece of greaseproof paper (this will make the filling part easier).
- Spoon about 2 teaspoons (or more if you are making larger samosas) of filling in to one side of the semi-circle avoiding the edges. Dab a small amount of water around the perimeter of the dough and then press and pinch the edges to seal.
* The paper will allow you to turn the samosa to do this which makes it easier. Put your samosa to one side and repeat will the rest of the dough until you have made all of your samosas.
To cook, in a fryer (or a large heavy-bottomed pan), heat 7-8 cm of vegetable oil to 180*C. Fry the samosas in batches for 5-6 minutes until golden. Carefully remove from the oil with a slotted spoon and put on kitchen paper to drain.
Serve hot or cold with some delicious raita or mango chutney. Yum!
For our other recipes and food reviews click here
This simple carrot tagine recipe is one of my favourites for a tasty, healthy, vegetarian treat. Ingredients: This list looks long but its very easy I promise! 1-2 Tablespoons of olive oil 1 finely chopped onion 3 garlic cloves 2 teaspoons of turmeric 2 teaspoons […]
Home Sweet Home:
Returning to my home city is always a pleasure, especially when I have a chance to go on a foodies tour of Sheffield. This time The Thyme cafe. Found in the Broomhill area of the city, this busy, friendly bistro is clearly a firm favourite with locals and visitors.
On our latest visit we kicked things off with a selection from the tapas menu to share. These are small plates of tasty things from around the world including lovely arancini flavoured with tomato and feta, crispy squid with just the right amount of salt and pepper, and the best of a very good bunch of halloumi fries laced with a yogurt and mint dressing and studded with pomegranate seeds.
On the blackboard menu on the wall, other starters can be found alongside main course offerings. I plumped for the honey glazed ham hock, which was served with with black pudding, mushroom, crispy poached egg, new potatoes and a pea veloute.
The meat was perfectly cooked and combined well with all the other elements on the plate.
Tandoori spiced scallops, was also a winner with us. Served with curried cauliflower and a flavourful onion and courgette bahji, Thyme Cafe displayed their ability to not over power the delicate flavour of the scallop – this dish was a triumph.
Desserts are well executed big portions of classic dishes. A large slice of treacle tart topped with a ginger crunch ice-cream was quickly devoured.
Chunky bread and butter pudding served with a rum laced custard, topped with a scoop of vanilla ice cream is a dessert you wish you could eat every day of the week.. if your waistline dared!
Thyme cafe hits all the right notes. Healthy portions of good food at a great price which are served in a bustling, friendly restaurant. See you again on our next visit to home turf.
Where Else on a Foodies Tour of Sheffield?
- Have a lunch at Just Falafs. This small independent vegan restaurant serves delicious, generous bowls of silky hummus topped with homemade falafel and fluffy pita bread. Great taste and great value.
- Don’t miss the donuts at Eve Kitchen, also on Sharrow Vale road. On this visit chocolate and honeycomb, white chocolate and blackberry flavoured donuts went down very well indeed. Top tip: arrive early as they often sell out. They are superb and worth getting up early for.
- Try new and exciting Joro. This small plates restaurant is going from strength to strength and most definitely on our must visit soon list. It looks amazing! If you have been (and made it before me) please comment and let us know what you thought.
- The mysteriously titled No Name in Crookes is also one to watch. Book early to avoid disappointment. As above- high on my list.
- Also looking forward to visiting the new Cutlery Works, the new independent food hall situated in Kelham Island.
After your foodies tour of Sheffield:
When you have eaten to full capacity how about some shopping on Ecclesall road?
- Shop at Arnold and co. downstairs you will find a heritage barber shop but it’s upstairs that excited me. The shop showcase’s independent menswear brands including one of my personal favourites John Smedley and Sheffield’s very own FORGE DENIM amongst others.
- A trip to the McKee shop on Sharrow Vale Road is highly recommended. We love the ‘Frank the whippet’ prints!
If you liked our ‘Foodies Tour of Sheffield’, why not check out other ‘Foodies Tours’ and recommendations in other cities? Click here