Trifle recipe : Ausfood


I make it every year, you don’t really need a recipe. You can go fancy or keep it simple. In the end they all taste similar as they get mixed up anyway.

My basic one is just layering the ingredients in various ways each year.

– sponge cake (use the jam roll one) – you can add some brandy to moisten it, I just use some juice as we have kids.

– jelly – 2 x packets – I normally use port wine / raspberry or similar. Make day before.

– custard (1L) – make it or buy it – if you make it then make sure it has cooled or it melts the jelly.

– cream (300ml) – whip some full fat cream (don’t use lite cream as it won’t whip)

– fruit – berries are nice and festive so I just add them on top or in the layer

Just google some recipes to see ways to arrange. Best way is to have the cake on the bottom. Have tried the jelly first but it makes it too hard to scoop out.

I will normally do cake, jelly, custard, jelly, custard, cream – something like that.

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Baked Falafel – Healthy Little Foodies


This baked falafel recipe uses canned chickpeas, fresh herbs and spices to create flavoursome and nutritious patties that the whole family can enjoy.

Baked Falafel in Bowl with Salad and Pita Triangles.

Falafel is a Middle Eastern dish made from chickpeas and/or fava beans, fresh herbs and spices. The mixture is formed into patties or balls and is traditionally deep-fried to yield a crispy exterior.

Although this recipe involves baking, instead of frying, and uses canned chickpeas, for ease, the flavour and texture have not been compromised. They are perfect for babies, toddlers, big kids and adults.

5 Reasons to Love This Baked Falafel Recipe

  • Canned Chickpeas – for when you don’t have time to wait 6+ hours to soak dried chickpeas. Easy and convenient for busy parents.
  • Baked not Fried – a healthier choice but also an easier option – let the oven do the cooking for you!
  • Full of Flavour – with all the herbs and spices there is no denying that these patties are packed with flavour. Adding herbs and spices to baby food is a great way to encourage little foodies.
  • Great for Kids to Help With – a very easy recipe for getting little ones involved in the kitchen and the mixture is safe to try before baking.
  • Freezable – make in advance and freeze for a quick snack, lunch or dinner option.
Falafel with Yoghurt Dip on Toddler Bunny Shape Plate with Pita Bread, Cucumber and Tomato

Ingredient Information

  • Canned Chickpeas – Traditional falafel requires you to soak dried chickpeas. Canned chickpeas are not normally recommended, however, I wanted to develop a recipe that worked for busy parents that don’t always have time to remember to pre-soak chickpeas.
  • Bread – Not normally an ingredient in falafel (sorry traditionalists) However, as canned chickpeas are used in this recipe the bread is needed to soak up excess moisture to stop them from becoming too pasty in texture.
  • Fresh Herbs (Parsley & Coriander (Cilantro) – Don’t skip the fresh herbs but vary the amounts to suit taste.
  • Spices (cumin, coriander, cardamom, smoked paprika) – This spice is warm and aromatic and adds great flavour.
  • Baking Powder – Gives the falafel a fluffier texture. You can skip it but your patties will be denser.
Labelled Ingredients Needed to Make Falafel (Top Down View)

Process Steps & Tips

Baked Falafel is so easy to make and you really can’t go wrong. So get your kids in the kitchen and let them have fun!  Here’s what you need to do:

  1. Drain the chickpeas, and add them to a food processor with all the other ingredients.
  2. Mix/pulse to combine. Be careful not to blend too long. Aim for a crumbly mixture, not a paste (see photo).
  3. Add a little oil to a baking tray and turn/brush until the tray is coated. Roll around 1 tbsp of the mixture into a ball and repeat until the mixture is used up. Slightly flatten each ball to form patties and place it on the oiled tray. Turn to ensure both sides of the falafel have a light coating of oil.
  4. Place in a preheated oven (190C /375F) and bake for 25 to 30 minutes, carefully flipping the falafels halfway through baking. Allow cooling for a few minutes before serving, as they cool they will firm up.
Collage of 4 Images Showing Steps to Make Falafels. 1 Add Ingredients to Food Processor 2) Ingredients blended 3) Falafels formed on Baking Tray Before Baking 4)Falafels after Baking

Serving Suggestions

A few of our favourite ways to enjoy freshly baked falafel….

  • SNACK / SNACKING BOARD – Serve at snack time with a couple of dips (e.g hummus, garlic & lemon yoghurt dip, avocado dip, tahini dip) and some veggie sticks.
  • IN A PITA SANDWICH – Fill toasted pita bread with salad, falafel and a lemon yoghurt dressing.
  • AS PART OF A SALAD BOWL – Great for adding a little protein to a salad. Use fresh and/ or roasted vegetables, throw in some pitta chips and top with a creamy dressing.

Make Ahead & Storage Instructions

  • Make ahead: Prepare the falafel mixture up to 1 day in advance. Cover and refrigerate. Form patties and bake as recipe instructions.
  • Refrigerate: After baking, refrigerate any leftovers in an airtight container. Best eaten the day of cooking but stores well for up to 2 days after baking
  • Freeze (Uncooked): Place uncooked falafel disks on a baking sheet lined with parchment paper and freeze until hardened (around 1 hour).  Transfer the patties into a freezer bag / airtight container and freeze for up to 1 month. Falafel can be cooked from frozen.
  • Freeze (Cooked): Place on a baking sheet until hardened. Transfer to a freezer bag/ airtight contianer for up to one month. Thaw in the refrigerator.
Two Plates of Falafel on Pita Bread with Salad and Yogurt Dressing

You May Also Like

Please let me know how you / your children like this falafel in the comments. I hope you love them as much as we do.

Looking for more healthy kid recipes?Sign up for my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more kind-friendly inspiration on Pinterest and Instagram.

Falafel with Yoghurt Dip on Toddler Bunny Shape Plate with Pita Bread, Cucumber and Tomato

Baked Falafel

This baked falafel recipe uses canned chickpeas, fresh herbs and spices to create flavoursome and nutritious patties that the whole family can enjoy.

Instructions

  • Preheat oven to 190C / 375F

  • Add all ingredients apart from the salt (and only 1tbsp of the oil) to a food processor and mix/pulse to combine. Be careful not to overmix, the mixture should still be crumbly, not a paste (photo in post for reference).

  • Taste and salt as needed. If making for a baby remove baby portions before seasoning.

  • Add the remaining 1/2 tbsp of oil to a baking tray and tilt / brush to coat.

  • Scoop out tablespoon amounts of the mixture and gently form into 12 small balls. Flatten slightly to produce disks. Place each disk on the baking tray and flip to coat both sides in the oil.

  • Bake for 25 to 30 minutes, carefully flipping the falafels halfway through baking.

Recipe Notes

Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator. 

Nutrition Facts

Baked Falafel

Amount Per Serving

Calories 50
Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g5%

Trans Fat 1g

Sodium 179mg7%

Potassium 86mg2%

Carbohydrates 6g2%

Fiber 1g4%

Sugar 1g1%

Protein 2g4%

Vitamin A 187IU4%

Vitamin C 3mg4%

Calcium 30mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.



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Ferrara – Italy Guide


During our trip to Italy last year, we also visited the city of Ferrara. After our 3 week stay in Cividale del Friuli, we went on a short 5-night road trip in central Italy before finishing our holiday in Milan.

On our way to Tuscany, we stopped for 1 night in Ferrara. Ferrara is a fantastic tourist destination located in the Emilia-Romagna region of Northern Italy.

Ferrara has played an important role in the history of Italy and it has a strong association with the House of Este who had a major influence in Italy during the 1400’s.

Let’s have a look at the best things to do in Ferrara.

SIGHTSEEING

Estense Castle

Also known as the Castle of Saint Michael, this beautiful structure has stood since medieval times and is truly picture perfect.

Located in the centre of the historic old town, Castle Estense is surrounded entirely by a moat and sits on its own island.

Built in the 14th century, this castle has stood as a symbol of power for Ferrara for hundreds of years. Within the impressive walls of the castle, you can find a series of richly decorated rooms such as the Chamber of Dawn, the Ducal Chapel and the Dungeons.

Town Hall

The Town Hall is just in front of the Cathedral and it is the place where people usually meet.

When we visited, we were lucky enough to see the celebrations for the end of WWI. The city brass band played traditional tunes and people dressed in Medieval clothes paraded in the centre of town. I am used to this sort of thing, but the kids were quite impressed!

Cathedral of Saint George

More commonly known as Ferrara Cathedral, this stunning structure is renowned for its beautiful architecture and interior design. You can find it in the heart of the UNESCO designated historic centre of the town.

The front facade of the Cathedral has a combination of Romanesque and Renaissance styles and features a series of ornate arches and decorations. Unfortunately, it was been restored when we visited.

The imposing Renaissance bell tower is an unfinished work of Leon Battista Alberti on the side of the cathedral facing Piazza Trento e Trieste.

Loggia dei Merciai

Along Piazza Trento Trieste, the ancient merchant’s shops are tucked beneath the terracotta tiled roofs.  Today they are filled with modern stores but are a clear path back to the history of commercial trade in the Middle Ages.

FOOD

Ferrara is located in the Emilia-Romagna region… which is famous for its food! There are many local specialties to try, like cappellacci – traditional pasta filled with pumpkin, and salama da sugo – a traditional pork sausage.

Al Frattino

We had a small accident while parking our car in the very small garage our accommodation provided, so we were not in a very good mood. We were also quite tired, so we didn’t feel like walking too far from our place.

We found a local restaurant in our neighbourhood that had a good menu, so we ate there. The place is called Al Frattino. They serve all sorts of food – pasta, meat, fish, etc. However, we were in the mood for pizza, so that’s what we ordered.

The kids shared a margherita.

My husband had a pizza with salame.

And I had a pizza with porcini and speck.

The pizza was good… nothing to complain about! I recommend it.

ACCOMMODATION

We had booked our accommodation on Booking. On the day we were supposed to stay there, we got a message from our host saying they had a problem with the toilet and that we had been “moved” to another place with the same inclusions.

The new place is called Gold Apartment. It is located in a VERY NARROW street. The whole city centre has very narrow lanes, so keep that in mind! Our car was way too big and not easy to maneuver around. The owner took my husband to the garage which was a few minutes away from the apartment, while I waited in front of the accommodation with the luggage.  

The garage was also VERY NARROW, so my husband banged the side mirror and broke it… yeah. This accident really ruined our day.

The apartment itself was nice, clean, and spacious.

However, the whole experience – the last minute change (the original place we had booked was a house with a big enough space to park our car and that was the reason we had chosen it!), the accident, and the attitude of the owners, wasn’t the best. In fact, it was the worst of our time in Italy. So, I would not recommend it.

CONCLUSION

I highly recommend a visit to Ferrara. It is a beautiful Medieval town with plenty of things to see and too and delicious food!

If you have any questions, leave a comment and I will be happy to help out!

Don’t forget to PIN this post!

RESOURCES ON MSM

TRAVEL 

Rome – Italy Guide

Venice – Italy Guide

Milan – Italy Guide

Palermo – Italy Guide

Trapani, Erice, and Segesta – Italy Guide

San Vito lo Capo – Italy Guide

Italy 2019

Cividale del Friuli – Italy Guide

WWI – Italy Guide

Trieste – Italy Guide

Gorizia – Italy Guide

Grado and Aquileia – Italy Guide

Venzone and San Daniela – Italy Guide

Friuli Eastern Hills – Italy Guide

Sauris, Illegio, Malga Pramosio – Italy Guide

Friulian Alps – Italy Guide

FOOD

Piadina Romagnola with Mortadella and Stracchino

Paidina and Crescione

Crescentine – Tigelle

Gnocco Fritto

Tagliatelle alla Bolognese

Lasagne Verdi

Baked Lasagne

Chicken and Saffron Consomme with Tortellini

Parma Burger

Castagnaccio

MAP

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New KIND snack bar range launches in Australia


KIND has landed in Australia with the arrival of its tasty and
wholesome snack bar range.

KIND products, which have received international acclaim in the UK and US*, use premium, better-for-you ingredients that are kind to the body, without sacrificing quality or flavour. Founded by American-born social entrepreneur Daniel Lubetzky, KIND has been created from the ground up to inspire a kinder and healthier world.

Packed with nutrient-dense first ingredients like fruits, nuts and whole grains, KIND bars are gluten free and contain no artificial colours, flavours or preservatives. The range also features bars that are high in fibre and protein.

Explore the range of KIND® Bars available now

Dark Chocolate Nuts & Sea Salt
Nuts drizzled with dark chocolate and sprinkled with sea salt – it’s a simple recipe that’s packed with flavour.

Caramel Almond & Sea Salt
Salted Caramel. It’s a combo that speaks for itself. But add in heaps of wholesome almonds and a sprinkle of sea salt, it becomes a super-group of satisfaction.

Peanut Butter Dark Chocolate
Nothing hits the spot quite like peanut butter. Which is where this nut bar comes in. Blended with peanut butter. Drizzled in dark chocolate. All your PB needs – now pocket-sized.

Almond & Coconut
One of KIND’s original bars – this one has been tried & tested by taste buds all around the world. And the verdict? You can’t beat this combo of crunchy almond, toasted coconut and chewy honey.

Explore KIND Protein® bars available now; made with 12g plant protein and 25% bigger than an original KIND® bar, so there’s even more to enjoy. Each KIND Protein® Bar is gluten free and a good source of fibre and protein.

KIND Protein – Crunchy Peanut Butter
The perfect blend of smooth peanut butter with the added crunch of whole peanuts for a tasty plant-based protein hit.

KIND Protein – Dark Chocolate Nut
Double up on taste with the rich flavour of delicious dark chocolate, crunchy whole nuts and 12g of protein for a tasty plant-based protein hit.

Want to give KIND a try? KIND products are available from $3.00AUD from leading retailers, such as: Coles, Coles Express, IGA, 7 Eleven, BP, EG and Amazon.



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HowToCookThat : Cakes, Dessert & Chocolate | Fluffy Japanese Pancakes


I feared that these are the macaron of 2021, a recipe that is totally reliant and egg white beating and folding skills. But with the right recipe they are actually quite achievable.

 

After many experiments here is a recipe that can be made reliably at home:

My Fluffy Japanese Pancake Recipe

2 egg yolks
3 tsp milk
7 tsp plain all-purpose flour

2 egg whites
4 tsp sugar
1 tablespoon egg white powder
1 tsp baking powder (I did not use this in the video, but I think it will make it easier for beginner bakers)

Preheat the oven to 180C (356 degrees Fahrenheit) and add an empty baking tray into the oven to heat up.

Whisk together the egg yolks, milk and flour until smooth with no lumps.

Beat the egg whites, sugar, egg white powder and baking powder with electric mixers until you have stiff peaks. This can take 3-5 minutes depending on you beaters.

Mix a spoonful of egg whites into the yolks to lighten them, this makes it easier to fold them in without over mixing. Fold the yolks into the whites until just combined. The more you fold the runnier it will become so do no over-mix.

Take the hot tray out of the oven, cover with baking paper and spray with cooking oil. Add three scoop full of mixture onto the tray and bake for 2.5 minutes. Open the oven nd add a second scoop on top of each one. Close the oven and bake for a further 5-7 minutes. Take the tray out of the oven, flip the pancakes and return to the oven for 4 more minutes.

Serve immediately with whipped cream or custard, fresh fruit and maple syrup.

You can make these in a fry pan, they are just a little tricker. Preheat your fry pan on the second lowest heat, butter or oil the pan. Add three ice-cream scoop of mixture, put the lid on and cook for 2 minutes. Add a second scoop of mixture on top of each one and cook for 4-5 minutes longer. Flip the pancakes. Flipping is harder in a fry pan than on a baking tray because there is less room and the sides of the pan get in the way. Put the lid back on and cook for another 5 minutes. Every stovetop heats differently and fry pans have different bases, so this will take some experimenting. My stove has heat settings from 1-9 and I found 1 was too cold and 2 was too hot so I switched between them during cooking.

fluffy Japanese jiggly pancakes

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Samosa recipe | RecipeTin Eats


Nobody can resist these perfect triangles of flaky pastry, stuffed with a delicious spiced potato filling! But not all samosas are created equal. Too dry, not enough filling, bad pastry, weak spicing….. So I set out to make my own, and am proud to now share with you my very own Samosa recipe – my idea of the perfect Samosa!

Samosas on a plate with tamarind dipping sauce

🌶 Welcome back to Indian Week! 🌶

It’s Indian Week here at RecipeTin Eats! And week where I’m sharing 4 brand new Indian recipes so you can make your very own feast at home:

  1. Palak Paneer – the famous Indian Spinach Curry, complete with homemade fresh cheese curd (it’s so easy!);
  2. Naan – the fluffiest, bubbliest, chewiest naan you’ll ever make at home, a recipe that eluded me for 5 years!
  3. Thoran-style Cabbage Carrot Salad – quite possibly the most incredible cabbage salad you will ever have in your life;
  4. Samosas – this recipe!

Samosa recipe

If you think of an “Indian snack”, probably the first image that pops into mind is the humble Samosa.

These little fried parcels of flaky-yet-tender pastry, stuffed to the brim with spiced potatoes and other ingredients, are pretty much my idea of the world’s greatest savoury snack.

Not only are they insanely delicious, but they’re also incredibly versatile. Samosas can be served as appetisers, entrees, or a lunch on the move. They’re good hot or at room temperature. They keep for days and days, and they reheat well. What is not to love?!?

Finding a great Samosa though, is no easy feat – whether they’re bought or recipes. Most are “OK” but never quite get there for me. So I set myself the (not-insignificant!) challenge of creating my own ideal Samosa recipe.

And so, after many rounds of testing, eating, rethinking and (yes!) eating some more, I’m happy to report I’ve finally arrived at this recipe – my idea of the perfect Samosa!

Close up of fresh homemade Samosa, ready to be eaten
Dipping Samosa into tamarind sauce
Tamarind dipping sauce is a popular condiment to serve alongside Samosas. The tart sauce is perfect for cutting through the richness! Recipe provided below.

What you need to make Samosas

Here’s what you need to make Samosas. Yes, you will see a few less-common spices in this recipe that call for a trip to the Indian grocery store if you truly want to make real Samosas. If not, I’ve got alternatives to suggest!

Samosa ingredients

The spices

The spices marked with an asterisk* are speciality spices that likely require a trip to an Indian grocery store. But I’ve made notes for best substitutions!

  • Ajwain seeds* – An Indian spice with a fragrant and fruity but bitter taste. Substitute thyme leaves;
  • Amchur* – Also known as mango powder, is made from dried green mangoes. It is sour in taste and is said to help digestion. Substitute 1/2 tsp lemon juice;
  • Asafoetida* – Also known as hing, this is a traditional ingredient used in Indian cooking that is derived from a species of giant fennel. It has a somewhat bitter garlic / onion flavour, which makes it a great substitute for people who can’t have garlic or onion.! Substitute 1/4 tsp each of garlic and onion powder;
  • Black mustard seeds – They look like poppyseeds but are fragrant and have a slight horseradish-like bite to them. They’re not spicy, more a fresh zing. ~ $1.50 in small packs at Indian grocery stores. Also sold in the Indian food section at some Woolworths (Australia) $1.70, and online! Also used in Eggplant Curry, Dal and Vegetable Samosa Pie recipes;
  • Garam Masala – A well-known Indian spice mix which is pretty common these days. It’s found in the spice aisle of regular supermarkets and costs not more than other spices; and
  • Cumin seeds and powder, coriander seeds and tumeric – Very common spices used in Indian cooking, found everywhere these days at regular grocery stores.
Freshly made Samosa filling in a black skillet

Other ingredients

  • Flour – Just regular all purpose/plain flour;
  • Green chilli – Use a cayenne pepper which provides just a mild background hum of spice. These Samosas are not overly spicy!
  • Ghee or oil – Ghee is a traditional cooking fat used in Indian cooking. It is simply normal butter but with milk solids and water removed, leaving behind pure butter fat. Ghee has a more intense butter flavour than normal butter, with the added bonus that unlike butter, it doesn’t burn even on high heat. 

    It is rubbed into the flour to make the Samosa pastry flaky.

    You can either make your own Ghee (it’s cheaper, really easy and keeps for months), buy it, or just use normal butter;

  • Potatoes – For the potato filling. Use either starchy or all-rounder potatoes, such as Sebago (Australia brushed “dirt” potatoes), Russet, Yukon Gold or Idahos (US), Maris Piper or King Edwards (UK);
  • Ginger – Fresh ginger is best here, but you could substitute with ginger powder in an emergency 😇;
  • Peas – Frozen all the way! No need for fresh here; and
  • Coriander/cilantro – Stirred into the potato filling at the end, it adds such a great hit of freshness.

How to make Samosas

The four parts to making Samosas are:

  1. The spiced potato filling;
  2. The Samosa dough;
  3. Making the Samosa parcels; and
  4. Frying – Sorry, there is no alternative! Do not try to bake them, you will be sorely disappointed!

Part 1: Spiced potato filling

The filling for Samosas is typically vegetarian, made with roughly mashed potato that’s cooked up with spices, fresh green chilli and peas. Altthough you’ll see plenty of versions with meat (usually ground), I like to keep things traditional – regular readers know I don’t say that often!😂

  1. Rough-mashed potato – Boil potatoes until tender, then use a fork to roughly mash. It’s nice to have bits of chunks in the potato for interest, rather than a soft, creamy and uniform mash;
  2. Cook spices and aromatics – A healthy dose of spices are fried up with fresh ginger and chilli which is then tossed through along the peas;
  3. Add potato – Add the mashed potato and gently but thoroughly mix through, so the flavouring fully permeates the potato; and
  4. Fresh coriander, then cool – Lastly, mix through fresh coriander, then let the filling cool completely before using.

Part 2: Samosa dough

A key feature of the Samosa pastry is how flaky it is. This is achieved by rubbing ghee or oil into the flour until it resembles breadcrumbs, just like we do with Western shortcrust pastry!

How to make Samosas
  1. Mix dry ingredients, add ghee – Mix the flour, Ajwain seeds and salt, then pour the ghee or oil in;
  2. Rub fat in – Use your fingers to rub the ghee in until it resembles coarse breadcrumbs. This is the step that gives the Samosa pastry the signature flakiness we know and love so much!
  3. Form dough, rest 30 minutes – We then add water until it is wet enough to form a dough. The dough should be soft and pliable, but not so sticky that it sticks to your hands. Form a ball and let it rest for 30 minutes;
  4. Divide – Form a log, then cut into 6 equal pieces;
  5. Shape dough into balls;
  6. Roll out balls to 2mm thick – Roll the dough balls into discs 2mm thick. They should be about 16cm /6.5” in diameter.

Now, you’re ready to make the little Samosa parcels!

Part 3: Samosa parcels

Don’t get stressed out about this part. It’s honestly not that hard. And if yours are a bit deformed and wonky, so what? It’s still going to taste amazing!!! And you can just say they’re “rustic”. 😉

How to make Samosas
  1. Cut in half – Use a small knife to cut a circle in half. Work with one disc of dough at a time. Keep the others covered under cling wrap so they don’t dry out;
  2. Brush disc with water along half the straight edge you just cut;
  3. Fold one side in;
  4. Form cone – Then fold the other side in, overlapping by about 1cm / 2/5″, to form a cone shape. Press joined edges together to secure;
  5. Fill cone – Form an “O” with your thumb and forefinger, then place the cone inside (like at the holders at the ice cream shop). Fill with the spiced potato filling;
  6. Brush with water along the cone mouth edge;
How to make Samosas
  1. Seal – Press to seal;
  2. Fold seam side down – Place the seam side down on the work surface so it folds over;
  3. Trim excess pastry off;
  4. Pinch top of cone to make it nice and pointy;
  5. Fold in the other two corners;
  6. Voila! You’re done!

Part 4: Frying – and the trick to less greasy, ultra-crispy Samosas!

The trick to frying Samosas is to start on low heat, otherwise the pastry can burst open and the filling spills out into the hot oil!

Consequently, most recipes will call for the Samosas to be fried at a relatively low temperature of 160°C/320°F for 10 minutes+. But this makes them SUPER-greasy!

Instead, we’re using the good old, reliable Asian double-fry method. It’s fast becoming the world’s worst-kept cooking secret for less greasy, ultra-crispy fried goods, it’s used in takeout favourites from Honey Chicken to Sweet & Sour Pork, to Japanese Karaage. It involves an initial fry on low heat to seal, followed by a second fry on high heat to colour and crisp.

How to make Samosas
  1. First fry: Seal Pastry – Heat the oil to 160°C/320°F, then fry 3 or 4 samosas for 3 minutes, turning occasionally. The pastry should be cooked but pale;
  2. Drain on paper towels then repeat this first fry with remaining samosas;
  3. Second fry: Colour and crisp – Once you’ve done the first fry with all the Samosas, increase the oil heat to 190°C/375°F. Then fry the Samosas in batches of 3 or 4 for around 1 1/2 to 2 minutes until golden. The Samosas are already cooked through, this step is just to colour and really crisp up that pastry;
  4. Drain on paper towels and serve piping hot for optimum eating experience!
Pile of Samosas on a plate, ready to be eaten

Dipping Sauce for Samosas

The recipe includes a Tamarind Dipping Sauce which is a popular condiment to serve alongside Samosas. The sauce is a bit tart, which nicely cuts through the rich flaky pastry and balances the spice infused filling.

For a simpler option, you could just blitz up yogurt with fresh mint leaves for a quick Raita of sorts (Indian Mint Sauce).

How to serve Samosas

Samosas are typically served as a starter or snack, being the terrific hand-held size that they are. Though mind you, I’ve seen plenty of gigantic Samosas in my time. I can’t deal with the thought of the volume of oil required to fry those beasts! 😂

I’m sharing this Samosa recipe as part of an Indian Week, so you can make your very own Indian feast! Just to recap, here’s what we’ve got on the menu:

  • Palak Paneer – The iconic Indian Spinach Curry with your very own homemade cheese curd (puts store bought to shame!);
  • Naan – The softest, fluffiest, chewiest naan you will ever make!
  • Indian Cabbage Salad – This one will surprise you, it’s so incredibly delicious; and
  • Samosas – to kick start your party!

And with this Samosa recipe, that’s a wrap on Indian Week. I hope you’ve enjoyed the recipes as much as I have creating them … oh yes, and shooting them and filming them and making them over and over to check them … and DEVOURING them!! 😂 – Nagi x


Watch how to make it

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Samosas on a plate with dipping sauce

Samosa Recipe

Servings12 samosas

Tap or hover to scale

Recipe video above. Moist, spiced potato wrapped in tender, flaky pastry, Samosas are one of the world’s great street snacks! Despite this, it’s hard to find a great one.Here I’ve come up with what is my ideal Samosa – it’s just the right size, with the right thickness of flaky pastry and a deliciously moist potato filling, so that every bite is perfect. I’ve gone all the way and used authentic spices to remain true to this classic, and I daresay the result is better than any restaurant I’ve been to!Makes 12 Samosas.

Instructions

Potato Filling:

  • Boil potato until soft: Peel then cut potatoes in half. Place in a pot of cold water, bring to boil then cook until very soft, ~10 minutes.

  • Mash roughly: Remove the potatoes onto a plate and roughly mash with a fork, leaving some large chunks (we want some textural interest).

  • Cook spice seeds: Heat oil in a large skillet over medium heat. Add the cumin seeds, mustard seeds & coriander seeds. Stir the spices for about 30 seconds or until fragrant – don’t let them burn!

  • Add the ginger, chilli, peas and continue to stir a further minute or so until the chilli is soft.

  • Add remaining spices: Add the garam masala, amchur, asafoetida, cumin powder, tumeric and salt. Cook a further 30 seconds.

  • Add potato and gently stir to coat in spices for about 1 minute.

  • Cool: Remove from the stove, stir in chopped coriander leaves. Spread potato mixture out on a plate and let it cool completely before using.

Samosa Dough:

  • Mix dry ingredients: Place the flour, salt and ajwain seeds into a bowl and stir to combine.

  • Rub ghee into flour: Add the ghee or oil and mix with your fingertips until the dough resembles breadcrumbs. (This step is key to making flaky samosa pastry.)

  • Form a ball: Add the water and mix with the flour until you form a ball of dough. It should be pliable and soft, but not so sticky it sticks to your hands,.

  • Rest 30 minutes: Cover the dough in the bowl with glad wrap and leave to rest for 30 minutes.

Making the Samosas – see video:

  • Cut into 6: Cut the dough into 6 equal portions, then roll each into a ball. Keep the balls on a plate covered with cling wrap so they don’t dry out.

  • Place between paper: Place one ball on a sheet of parchment/baking paper. Press down to flatten, then cover with another sheet of paper. Do not flour the work surface – it will dry the pastry out.

  • Roll out: Roll the dough into a disc about 2mm / 1/10″ thick (~16cm /6.5” diameter).

  • Cut in half: Cut through the centre to create two semicircles (2 samosas per disc).

  • Make cone: Brush the straight side with water, then fold straight edge to join itself and form a cone. Overlap the edges by about 1 cm / 2/5″ then press edges to seal.

  • Fill with potato: Make an “O” with your forefinger and thumb, then hold the cone in the “O”. Fill with about 2 tbsp of Potato Mixture, lightly pressing in.

  • Seal: Brush the open pastry edge with water, then press together so your Samosa is fully sealed. Place sealed edge down on work surface and press down to fold. Trim off excess pastry, fold in corners. Pinch the top corner to make it pointy.

  • Repeat with remaining Samosas – you should make 12 in total.

Frying:

  • Heat oil to medium: In a deep pan or pot, heat 5cm / 2″ oil to 160°C/320°F). (Note 7)

  • Fry 1: Carefully drop 3 – 4 samosas in the oil and cook for 3 minutes, moving them around occasionally (if they touch the base of the pot for too long, they get brown spots).

  • Drain and repeat: Remove from the oil and drain on paper towels. Repeat with the remaining samosas.

  • Increase oil heat: Increase the oil temperature up to 190°C/375°F.

  • Fry 2: Carefully place 3 – 4 samosas at the time into the oil, and cook for 1 1/2 to 2 minutes until they are deep golden. Remove from the oil and drain on paper towels. Repeat with remaining Samosas.

  • Serve hot with Tamarind Sauce or a Mint Raita (see separate recipe card below this one)

Recipe Notes:

1. An Indian spice with a fragrant, fruity but bitter taste, substitute thyme leaves.
2. Ghee – Ghee is also clarified butter – to make your own, see here. It gives the samosa pastry a light buttery feel. Rubbing the oil into the flour is what makes the pastry flaky.
3. Potatoes – Use starchy or all rounder potatoes. AUS: Sebago dirty brushed, US: russet, Idaho, Yukon, UK: Maris Piper, King Edwards)
4. Amchur, also known as mango powder is made from dried green mangoes, it is sour in taste and is said to help digestion. Substitute 1/2 tsp lemon juice.
5. Asafoetida, also known as hing, is derived from a giant species of fennel. It is used in Indian cooking and is a great substitute for people who can’t have garlic or onion. If you cannot find it substitute 1/4 tsp each of garlic and onion powder (in the Filling, and in the Tamarind sauce).
6. Frying tip – Starting on a low heat is key because if the oil is too hot, the pastry will burst open! While may recipes will call for 10+ minutes on a low heat, I find that makes the samosas really greasy and also dries the pastry out too much. Using a double fry, low-temp-then-high-temp Asian crispy fry method yields the perfect result with a far less greasy pastry. And it’s faster. 🙂
7. Baking option – Unfortunately it doesn’t work as well as frying because it takes 30 minutes to get some nice colour on the pastry by which time it dries out a bit. But it does work! Spray formed Samosas generously with oil then bake at 200°C/390°F for 25 to 30 minutes until crispy and golden.
8. Reheating – Reheat leftover samosas in the oven at 180°C/350°F for around 8 minuets, just until the pastry is hot, reasonably crisp again and the inside is warmed. It will never go back to freshly cooked crispy of course – but it’s still pretty good!
9. Nutrition – Assumes each Samosa absorbs 1/2 tbsp vegetable oil from frying. Sauces are not included in calculation.

Nutrition Information:

Calories: 190cal (10%)Carbohydrates: 14g (5%)Protein: 2g (4%)Fat: 14g (22%)Saturated Fat: 11g (69%)Cholesterol: 13mg (4%)Sodium: 297mg (13%)Potassium: 42mg (1%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 54IU (1%)Vitamin C: 3mg (4%)Calcium: 8mg (1%)Iron: 1mg (6%)

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Dipping Samosa into tamarind sauce

Tamarind Dipping Sauce for Samosas

Servings12

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This is a quick dipping sauce that goes really well with Samosas. It’s slightly tart so it cuts through the richness of the Samosas. Makes ~1.5 cups.

Instructions

  • Heat the oil in a small saucepan over medium heat.

  • Add the ginger, chilli, cumin, asafoetida and garam masala, stir and cook gently for 1 minute to release the flavours and toast the spices.

  • Add the water, tamarind paste and brown sugar and stir until the sugar has completely dissolved.

  • Reduce the heat and simmer gently for 15 minutes until the sauce turns thick and syrupy – it should be the consistency of sweet soy/ketchup manis (ie. like very runny honey). Taste and adjust the tamarind to suit.

  • Cool the sauce before using. The sauce will thicken as it cools.

  • Serve with hot Samosas.

Nutrition Information:

Calories: 49cal (2%)Carbohydrates: 10g (3%)Protein: 1g (2%)Fat: 1g (2%)Saturated Fat: 1g (6%)Sodium: 5mgPotassium: 18mg (1%)Fiber: 1g (4%)Sugar: 10g (11%)Vitamin A: 18IUVitamin C: 1mg (1%)Calcium: 10mg (1%)Iron: 1mg (6%)

Life of Dozer

Most people look for a pot of gold at the foot of a rainbow. Dozer is just thinking – “snacks?!



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Vegetarian eating highlights – May18


Oh May, you’ve been a delicious time! Here’s a few of my favourite vegetarian eats from this brisk Autumn month.





It’s ALWAYS a good time when I eat at Bad Hombres in Surry Hills. This vegan Mexican joint has great dishes, and if you pop by each season there’s always something new to try. Our must-haves are always margaritas and the baked cauliflower.

This time we added the magnificent medley of mixed mushrooms with a creamy white bean mash. The crispy eggplant tacos were pretty great, too.


Little-Lord-Cafe-Enmore


The Little Lord Cafe in Enmore was a place I’d been wanting to check out for a while. It’s a cosy joint, in an old record store. I was hoping for more options but the small menu features eggs on most dishes. I went with the broccoli and cheddar sandwich with a creamy spicy sauce – well worth the visit.


Gelato-Franco-Marrickville


Fact: any weather is good for gelato. I stopped for a sweet treat at Gelato Franco in Marrickville and enjoyed a cone with a scoop of donatello and pistachio. Super creamy and generous scoops.


Tarafuku-Rhodes


Sadly being veg can mean missing out on hearty ramen bowls. Most joints have an animal based stock so even a dish without added meat isn’t suitable. I found Tarafuku Ramen at a food court in Rhodes and was chuffed to see they had a mushroom stock. This goes with their enormous vegetarian noodle bowl. Hello winter warmer!

What memorable veg eats have you had lately? Hit me up in the comments with your favourites.

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Mentioned in this post

  1. Surry Hills
    Attraction in Surry Hills Australia

    Surry Hills Australia

  2. Enmore
    City in Australia

    Marrickville Australia

  3. Rhodes
    City in Australia

    Canada Bay Australia



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The Nourish’d Kitchen – ADELAIDE FOOD CENTRAL


Into their sixth year, The Nourish’d Kitchen is still going strong. The plant based eatery has just released their new menu, which is made from local produce and organic fruit and vegetables, with paleo, gluten free and vegan options available throughout.

Customers can choose from breakfast and lunch options including Smashed Avocado, Eggs Florentine, Zucchini and Sweet Corn Fritters, or Banana and Peanut Butter French Toast. For lunch, there is a selection of toasties, and salad bowls.

The following are some of the dishes we tried off their new menu:

Smashed Avocado

If we had to choose between a mortgage and a Smashed Avocado, we think it would be the latter everytime. Generous amounts of avocado were spread over two slices of ciabatta and accompanied by cherry tomatoes, poached eggs and nut free dukkah. For us, it was the earthiness of the dukkah which took this dish to the next level.

Zucchini and Sweet Corn Fritters

Fritters are always a breakfast favourite no matter where you go, and these were no exception. Served with baby spinach, poached eggs, smoked salmon and a house made relish, this dish was a real treat. We found combining the fritters with smoked salmon and relish to be heavenly with every bite.

Banana and Peanut Butter French Toast

If you’re like us, anything that has peanut butter in it is delicious. Smothered over two pieces of French toast was a generous spread of peanut butter and loads of banana chips and slices. The peanut butter was gooey and decadent, while the banana chips added a nice crunchy component. It’s the perfect way to start or end any meal!

Nourish’d Bowl

It wouldn’t be right to visit this cafe without having their namesake bowl. Made from roasted pumpkin, baby spinach, cherry tomatoes, feta, quinoa, walnuts and a honey mustard dressing, it’s a light, healthy and tasty option. The pumpkin slices were soft and delicate, while the sweetness of the cherry tomatoes were balanced by the saltiness of the feta. The walnuts added a nice crunchy texture, the dressing married all the ingredients together.

Reuben Toastie

The unanimous favourite was the Reuben Toastie. The classic combination of corned beef, grain mustard, sauerkraut, pickled gherkins and Swiss cheese was a winner. So hearty and delicious, we’d visit just for this!

The new menu at The Nourish’d Kitchen is another winner! It’s the perfect spot to catch up with friends for a healthy meal or coffee.

The Nourish’d Kitchen Cafe is open from Monday to Friday from 7:30am-3pm, Saturday 8am-3pm and Sunday 9am-2pm.

WHERE: 3 Ann St, Stepney

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Lenovo vs HP Laptops: Which is Better?


Planning to buy a new laptop?

If you are, you can’t go wrong with products from popular brands. Some of the most popular ones are Lenovo and HP.

But which one do you go for?

Intel’s 11th Gen chip is still not out but industry experts are already expecting it to revolutionize the computer industry. We can expect HP’s and Lenovo’s laptops to sport the newest chip in their flagships.

With higher performance, how can their laptops push the limit?

As for consumers, it’s only going to be harder to choose from HP and Lenovo at this point. If you’re one who’s choosing between the two brands, keep on reading. Let’s see how they fare against each other in design, HP and Lenovo support, and more.

1. Design

Lenovo is pretty consistent with its design. You can’t expect much innovation from the brand in this area. Still, that doesn’t mean that its laptops are lacking in good looks.

The company chooses to stick with a classic, streamlined look. It’s minimalistic, perfect for professionals or those who don’t like much visual noise.

The focus of Lenovo is efficiency and portability. And, it shows through their design choices.

This can be a disadvantage, however, when comparing it against HP. The classic look might not suit others’ tastes and may even be too basic. Some might say it’s too bland.

HP doesn’t shy away from innovating design trends and straying away from the conventional. At the same time, it keeps things classy, especially with its higher-end laptops.

Some of its offerings also have a classic look. The design leans more on modern aesthetic, though. They’re minimalist yet attractive with their sharp corners and clean finishes.

HP has more color choices than Lenovo, as well, which prefers a monochromatic color scheme. Still, the color choices depend on the series, so don’t expect every model to have a lot of color options.

That’s not to say that Lenovo doesn’t have attractive options. The Yoga series, for example, looks and feels premium.

Still, if the design is important to you, you may have better luck choosing among HP’s laptops.

2. Display

Both HP and Lenovo have different offerings with varying screen quality. However, HP remains the leader in display and resolution. It prides itself on impressive graphics, especially in its gaming laptops.

With its impressive display technology, HP has a better offering than comparable models. This comes at a price.

Whichever brand you choose, though, you can find a laptop that suits your needs in this area. Depending on your budget, you can also buy a Lenovo laptop with an outstanding display. It offers 4K resolution in some of its models, too, as its high-end gaming laptops.

3. Gaming

HP stands out in gaming, thanks to its wide variety of gaming laptops. The Omen and Pavilion series, in particular, are some of the strongest gaming laptops.

These laptops come with an Nvidia GeForce graphics card, so you know you’re in for a good experience. The gorgeous display of HP laptops shines in this arena, as well, especially in 4K resolution.

HP focused on the screens when upgrading their gaming laptops, raising the quality to an impressive standard. Even the mid-range gaming laptops from HP are decent among gamers.

Lenovo’s gaming line – the Legion – hasn’t still cemented its place in the gaming community. Although, it’s catching up to the more well-known brands. The Legion laptops show a pretty strong performance and can hold their own against HP.

Legion is getting more popular in recent years. As such, they’re worth a look if you’re shopping for a gaming laptop. After all, the specs matter more than the brand itself.

If you’re looking for a gaming laptop, make sure to compare different models from every brand. Set aside the brand for a bit and focus on the hardware, which will determine your gaming experience.

Of course, things like the display, battery life, and reliability matters, too. This is where the brand will matter as specs on paper are different than the actual performance.

When choosing between HP and Lenovo, though, choose the one with better specs. They’re both pretty capable in their own right.

4. Business

In the business side of things, the first laptop series to come to mind is Lenovo’s ThinkPad. It’s a line of business laptops that hailed first from IBM.

IBM released the first ThinkPad in 1992. Although Lenovo bought it in 2005, ThinkPad remained pretty much the same over the years.

ThinkPad still features the nondescript boxy design. It stands out because its looks represent the most popular business-oriented laptop.

Most of the ThinkPad models retained a solid black design. However, the later ThinkPads now have magnesium, titanium, or carbon fiber reinforced plastic in the chassis.

The iconic red dot in the middle of the keyboard is still present in the recent models, too. It wouldn’t be a ThinkPad without it, after all. If you’re not familiar, it’s a pointing stick, used to complement the mouse and the keyboard.

Most importantly, it’s still serving professionals around the world with business features. It has a long battery life, which is important when you’re on the go. This is why Lenovo dominates the market for business laptops.

How about HP? Don’t forget that the company has offerings of their own, as well.

EliteBook and ProBook both sport powerful features under the hood. If you need a more powerful workstation, there’s the ZBook series.

What can make you sway from Lenovo to HP? Well, as professionals also have to face other professionals, it’s worth having a better-looking laptop to accompany you in meetings.

Other than that, both brands have quite an impressive collection of business laptops. They both have 2-in-1s, which can turn into a tablet for presentations.

Even if you have a lower budget, you can find a suitable one for you from both HP and Lenovo. Still, nothing beats a ThinkPad in the business world.

5. Cost

As for the cost, it depends on your budget. Both HP and Lenovo have a wide range of laptops, from entry-level notebooks to high-end ones. There’s always a laptop from HP and Lenovo whatever your budget is.

Find out first what your budget is and then look at the offerings of both sides. Don’t forget to assess your needs; what specs do you need in a laptop?

Only then can you make a fair comparison between two similar laptops. In general, though, you’ll find that HP tends to be more expensive than Lenovo.

Between two laptops with the same specs, HP is usually more expensive. If you have a small budget, Lenovo might be the better choice when it comes to value for money. However, like what we said earlier, specs aren’t the only things to consider.

The design, reliability, and actual performance might be the reasons for the difference in prices. The award-winning design of HP Elite Dragonfly, for example, might persuade you to shell out more money.

You can read reviews first to ensure you’re getting what you need. Visit physical stores, as well, to see the laptops in person whenever you can. You might be able to spot a sale, which will give you a huge saving on laptops.

6. Selection

HP and Lenovo are big players in the industry, so it’s expected that they both have a large variety of offerings. From notebooks to 2-in-1s to gaming laptops, both have a series for you.

They both even have a Chromebook, which is great for students. For 2-in-1s, Lenovo has Yoga while HP has Spectre.

HP and Lenovo also have a wide variety of screen sizes, weight, size, and features. As both brands are reliable, you can be at peace with whatever your choice is.

The best thing to do instead is to make sure you have an HP or Lenovo laptop warranty. This ensures you’re covered whatever happens down the line.

7. Customer Service

Believe it or not, a company as big as HP doesn’t have reliable customer service. The company has received bad reviews worldwide for their less than stellar customer support, which often struggles with giving clear and helpful answers to customers.

This can be a major weakness if it’s something important to you. Regardless, you can reach them in different ways. You can use their chat facility, but it isn’t available 24/7. You can also reach them on social media and participate in their exclusive support community.

On the other hand, Lenovo support is one of the better services in the industry. They can help you if you have any problems with your laptop.

You can reach them in similar ways as in HP. Although they’re helpful, their response time could use some improvement.

Contact HP or Lenovo Support

As both HP and Lenovo are great companies, it all comes down to preferences and needs. Both have solid offerings in every price range and category.

Take the time to review the laptops within your budget before you make a decision. Get in touch with HP and Lenovo support if you need even more in-depth information.

Of course, you shouldn’t stop here. To get the right laptop for all your professional or gaming needs, don’t hesitate to keep reading our reviews and in-depth tech guides today.



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Assorted Costco Snacks (Beef and Pork) • The Aussie Coeliac


I find so many individual products at Costco, but individual reviews are really short. So today’s review is on assorted Costco Snacks that I got last visit. There are two pork snacks and one beef variety. Prices ranged from 7.99 to 12.99 I believe and all of these were found in the pantry/snack area of Costco Epping. We have Local Legends Pork Crackle, Mr Hamfrey’s Bacon Bullets with cheese and Jack Links original beef sticks.

Starting with the Local Legends air popped pork crackle in Himalayan Salt. This has big gluten free letters all across the front. There are no major allergens and ingredients include pork, rice bran oil, dextrose, pink Himalayan salt, and tapioca starch. These are nice and crunchy puffs with a subtle hint of salt. Brody personally, hates crackle puffs as he finds them too oily/fatty and too salty. He admitted to loving these because they were so light they didn’t make him feel sick. So if you like crackle but it makes you feel a little nauseous from all that fat, then maybe check out this brand. These are made in the United States.

This is an absolute favourite and the only one of these three that we have purchased mored than once. The Jack Links beef sticks have a gluten free label on the front. Brody eats their jerky a lot (gluten free by ingredient but not labelled) but these Beef Sticks are all mine. Made in New Zealand, these contain soy as a major allergen. Other ingredients include beef, sugar, salt, yeast extract, corn maltodextrin, dextrose, smoke flavouring, citric acid, acerola powder, and celery powder. You get 24 sealed beef sticks. They have a great beefy flavour with a little bit of a teriyaki vibe.

Finally, we have the Mr HamFrey’s Bacon Bullets with cheese. If the name sounds familiar, it is because I have already reviewed a Mr HamFrey’s product. They do the microwaveable pork crackling. You’ll find the gluten free label on the back, with an extra flavour burst tip. For major allergens, it contains dairy and may contain Soy and Sesame. Other ingredients include pork, dextrose, sugar, salt, yeast extract, and smoke flavour to name a few. These are a bit odd with a bacon jerky type flavour. Additionally, you won’t get a lot of the cheese flavour unless you heat them up. They’re fun and nice if you are having a party. Although I don’t think we will buy them again.

There you have three assorted Costco snack products. I don’t think any of them are worth going in just for that product. Furthermore, Costco does change up the stock every now so I don’t know how long they’ll be around. If you are after more Costco reviews, then please head to the Costco tag.

Don’t forget you can sign up to the newsletter for subscriber perks and more.

Until Next Time;

Ashlee; The Aussie Coeliac.

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