Monday, October 7, 2013

Weird and Wonderful Flavours: A sambo and a cake

I should really learn to stop promising things, because when it comes to anything bloggy I am utterly and completely useless. But here it is a bit late and I've combined it with my favourite wrap. Both are rather unconventional, but I assure you both are delicious, I'm munching on a wrap as I type this, om nom nom!

Thai Veggie Wraps
This is one of my all time favourite lunches, you can add meat if you like, but I think it's flavourful enough with just veggies and the seasonings. It's about as Thai as Guinness, but I needed a name - authentic it may not be - but delicious it is!

Powered up with some superfood goodness of nuts and avocados, this is a strangely weird but wonderful wrap. I love food with contrasting flavours and textures and this one ticks all the boxes. Sweet, savoury, smooth, crunchy and colourful there's something for everyone.

I find different cultures like different styles of sandwich. For instance Americans like to add cheese to everything (not just sandwiches for that matter) and if that floats your boat, go for it.  Here in Ireland sandwiches are often preferred toasted and this is actually delicious toasted as well, but because I don't like wilted rocket I add that after I toast it.  A great trick for toasting is to wrap your wraps up tightly in foil and get your iron out and pop it on full temp. Place it on the wrap packet for a few minutes, switch sides and do the same. Voila, toasted wrap! :) But I digress... onto this delicious madness!

Ingredients:

  • 2 wraps of your choice
  • 1 tbsp cream cheese
  • 1/2 tsp thai curry paste
  • 1 tbsp mago chutney
  • 1 tomato, thinly sliced
  • 1/2 avocado, thinly sliced
  • 10 thin slices cucumber
  • handful cashews
  • few slices red onion
  • salt and pepper, to taste
Spread the cream cheese on your wraps, then spread the thai curry paste and chutney on top, mixing the three as you spread.

Top with veggies and cashews, season, wrap up, toast (optional) and enjoy! 

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Grapefruit Cake
We ate it all before I took a picture of it, but think loaf cake. It's ridiculously moist and delicious and I would highly suggest doubling the recipe as you will want more. I made one to bring over to a friend of mine who was under the weather, when I got home I promptly made another one for us! It's an easy recipe and perfect when Aldi are selling grapefruits for 39c! I got this recipe from a friend of mine Bryony and I am so glad I did, I've adjusted slightly after baking it a few times. I suspect any citrus fruit would work just as well, but the grapefruit is so unique, it really surprises people!

Ingredients:

For the cake-

  • 1.5 cups plain flour
  • 2 tsp baking powder
  • 1 cup sugar
  • 1 cup natural yoghurt*
  • 3 large eggs
  • 1 tbsp grapefruit zest
  • 1/2 cup vegetable oil
For the syrup-
  • 1/2 cup grapefruit juice
  • 3 tbsp sugar
For the glaze-
  • 1 cup icing sugar
  • 2 tbsp grapefruit juice
Pre-heat oven to 180 and grease and flour a 2lb loaf tin.

Mix dry ingredients and set aside. Beat eggs together with yoghurt and zest and pour into dry ingredients to make a thick batter.  Stir in oil.

Bake for approximately 50 minutes or until a skewer comes out clean.

Allow to cool in tin for ten minutes.  Make syrup by heating grapefruit juice and sugar until sugar dissolves.  Using a skewer make some small holes in the cake and pour syrup on top.  Allow to cool completely.

Whisk icing sugar and remaining juice for glaze until smooth and pour over cake.



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