Freshly crushed black pepper, to taste
When I came across a post with these bars, I knew I had found something good. It has dates, apricots, pepitas, chia seeds and a touch of cinnamon, all of which are know to be healthy in their own right. They come together to form these little delicious bars which are so tasty. They are sweet from the dates, a little tangy from the apricots and have the crunch of the chia seeds and pepitas though them. As the original recipe included a small amount of white chocolate chips, I threw them in, but they would be fantastic even with dark chocolate or even without chocolate at all.
The verdict, my husband enjoys them, which is a win for dry fruits in his books. They are small portion sizes, but pack a punch. If you like to reach for a snack bar or a granola bar during the day, I suggest trying these out. They are very satisfying and will keep the hunger pangs away till your next meal. They take all of 10 minutes hands on time. So even if you are time poor, you can still make a batch of these on your day off and enjoy them through the week. Kids will enjoy them too. Go ahead, give them a try. If you do, I’d love to hear what you think of them.
Date, Apricot & Chia Bars
Recipe from: Cupcakes & Kale Chips
Yields: 16 pieces (2 inch squares)
1 cup dates, pitted
1 cup dried apricots
2 tbsp Chia seeds
1/4 tsp ground cinnamon
1 cup raw pumpkin seeds / pepitas
2 tbsp white chocolate chips (optional)
Line an 8×8 inch baking dish or tray with baking paper.
Place the dates, apricots, chia seeds and cinnamon in a food processor and blitz till it has coarsely broken down.
Add the pepitas to the processor and blitz again till the pepitas have broken down to finely chopped.
Now add the chocolate chips, if you’re using them and blitz again to break them up to little pieces.
Empty this mix onto the lined baking dish and flatten it down as best as you can, using the back of a spoon.
Next, I used another piece of baking paper on the top and used a large glass jar to flatten it out evenly. You can also use the bottom of a pan or a similar sized baking dish to do this after you place the baking paper on top.
Refrigerate for an hour.
Cut into squares. They are now ready to eat.
To store these bars, place a piece of baking paper between the squares to keep them from sticking to each other. Store in an airtight container in the fridge.
You now have little snack bars that will take you through the week.
Recipe from: Swati’s Kitchen
Have you tried a date and walnut cake before? A lot of people haven’t. If you’ve spent some time in Bombay and been a part of celebrations there, every now and then you will find a Date & Walnut Cake pop up. This cake is a beautiful tea cake. It has a lovely flavor from the dates, a crunch from the walnuts and a rich, dark color that the dates lend to it. It has the most beautiful, luscious crumb. I can’t praise this cake enough. You have to try it to believe it. Its a shame I don’t make this cake more often.
As for keeping it real, I know a lot of food blogs are perfect. Not just picture perfect, but flawless in so many ways. My little blog is far from that. I like that it is human in that way. Even in my kitchen, there are times where I make some boo boos, I have brain farts and sometimes, I just could’ve planned better. This is one of those times where my brain was on a trip of its own. Maybe I was just over excited about this cake. While this cake batter is really easy to put together, I forgot to put the walnuts in it. I only realized this after pouring the batter into my parchment lined loaf pan. So what did I do? I just poured the walnuts on top and tried to stir it through the batter. That is why, you’ll notice the walnuts are mostly near the top of the cake. If you add them to the batter when you are supposed to, it will be better distributed. Now I could’ve waited till I baked this cake again to post this recipe. But in the true spirit of keeping it real and not wanting to keep this recipe from you any longer, I decided to post it with its tiny imperfection. I cannot tell you how amazing this cake is and I do hope you try it out.
Here’s the video recipe, to help you through the process –
Date & Walnut Cake
Pickle making has always intimidated me. I always thought of it as a tedious and daunting process. I guess some of this anxiety with pickle making also comes from my Mum. She makes some mean pickles, but inspite of every care, can never get them to last. They’d get spoiled before we could finish them. I always thought that would happen to me too. Don’t ask me why, I just thought it would. Until I tried my first homemade pickle – this super yummy Goan Eggplant Pickle. I was surprised at how easy it was to make and we enjoyed it for months after.
I was eager to try out a few more recipes after my success with the eggplant pickle. So a few months ago, when raw mangoes started showing up around Sydney, I just had to try out some mango pickles. Some Indian pickle recipes are long drawn and need to be kept in the sun. I wanted something a little quicker. So, I picked up a few green mangoes at Paddy’s Market in Flemington and I narrowed it down to two recipes to try out this time around. One of them was this Instant Mango Pickle. Ofcourse, seeing that it was an instant recipe was a huge bonus. Plus it was so easy to make, I couldn’t not try it. Also this is a small batch recipe, which was fantastic, because we’re a family of 2 and I had more recipes to try out. I chose to wait for a few months before sharing this recipe, because I wanted to see if it would keep. And I’m happy to report that if you use a clean, dry glass bottle and a clean and dry fork / spoon to serve, this keeps refrigerated for more than 4 months. Moreover, this is a delicious spice blend, unlike those you will find in any store-bought version. I happen to really like this recipe. I’d take that as a win for me and my pickle making.
Spicy Kerala Mango Pickle
Recipe from: Edible Garden
2 cups raw mango, skin on, cut into uniform sized cubes
2 tbsp salt
1/4 cup oil
2 1/2 tsp black mustard seeds
1/2 tsp fenugreek seeds
2 springs curry leaves (leaves only)
2-3 tsp red chilly powder
2 tsp vinegar (optional)
Add salt to the cut mango pieces. Toss well and keep aside for 20-30 minutes.
Combine 2 tsp mustard seeds and the fenugreek seeds and grind them to a coarse powder together.
After the mango pieces have been sitting in the salt for 30 minutes, heat oil in the pan and add 1/2 tsp mustard seeds.
When the mustard seeds pop, turn the flame off. Add the powdered mustard and fenugreek.
Immediately add the curry leaves and the red chilly powder and stir well for about 5 seconds.
Tip in the salted mangoes and add the vinegar, if using.
Stir well. The residual heat of the pan will cook the pickle through as needed.
Let the pickle cool down completely in the pan itself.
Once it has completely cooled, store in a clean, dry glass bottle / jar.
**Serve with your favorite dal and rice.
This recipe has been added to –
Food on Friday @ Carole’s Chatter
Anyway, I wanted to try making something different and when I came across this recipe, it was a no brainer. I mean it has a concoction called Angry Sauce. How cool is that! I was really excited to try it out. The recipe seemed fairly simple. What I really loved about it is that the wings are baked. There is no frying involved. Yet, you are left with a beautiful crispy skin on the wings and that is just how I like it. It does make this recipe healthier. They are then dunked in a flavorful sauce and tossed. What you end up with is a really tasty, sticky plate of wings that is bound to be a hit at your next party or gathering. There is hardly any hands on time required for this recipe which makes it perfect for a party. And that Angry sauce is so good, a little spicy, tangy and sweet all at the same time. Yummmm. I do hope you try this recipe out. And if you do, I’d love to hear what you think of it.
Chicken Wings in Angry Sauce
Adapted from: Food & Wine
2 pounds chicken wings (split the wings and either set the tips aside for a stock or discard. I bought Marco’s Wing Nibbles from Woolworths that has this stage dealt with so you use the wings as is.)
1 – 1 1/2 tbsp olive oil
Salt, to taste
Freshly ground black pepper, to taste
1 – 2 tbsp gochujang (Korean red chilly paste) (depending on how hot you want the sauce)
1 tsp tabasco sauce
1 tsp red chilly powder
1-2 tbsp water
1 tbsp sugar
2 tsp rice wine vinegar
2 tsp soy sauce
1 spring onion, thinly sliced
1 tsp sesame seeds
Preheat the oven to 180ºC.
Line a large baking sheet with foil and spray with cooking spray. (I just used a Pyrex baking dish and lightly sprayed with olive oil.)
Toss the wings in the olive oil and sprinkle salt and pepper. Toss well to make sure all the wings are well coated.
Place the wings skin side up on the prepared baking tray and bake for about 40-45 minutes until they are cooked through and the skin is crisp.
While the wings are baking, in a small bowl, mix the rest of the ingredients for the sauce, except the spring onion and sesame seeds. If the sauce is too thick, add a little more water to thin it down a little.
Taste the sauce and adjust the spice, salt, sweetness or sourness, as needed.
Drain off any fat that has rendered from the wings while baking, and toss the wings in the sauce till it is well coated.
Sprinkle with the spring onion and sesame seeds.
*** This post is not a sponsored post and I haven’t received any compensation from either Marco’s or Woolworths.