Avocado & Pink Radish Crostini

Ingredients:

1 French Baguette or 1.5 Batards

1 large avocado, cored 

5 pink radishes, washed and ends cut

1/2 lemon, juiced

1 tsp salt

Freshly ground black pepper

Olive oil

Salted butter

Method: 

Preheat the oven to 400 degrees F. Scoop the avocado flesh into a small bowl and mash well with a fork. Add the lemon juice and the salt and mix well. Adjust to taste. Set aside. Slice the radishes into thin rounds. Set aside. 

Cut the baguette into 1/2 inch thick pieces. Lightly coat either side with butter and place on an aluminium sheet covered baking tray. Transfer the tray into the oven and toast the bread till it starts to turn slightly brown (can be removed earlier if you prefer the bread softer). 

Assemble the crostini by covering the top of the baguette with a layer of avocado mash, and arranging 2-3 round slices of pink radish over it. Sprinkle ground black pepper, drizzle a little olive oil and serve. A visually appealing and healthy treat! Makes 10. 

Red Lentil & Vegetable Soup

Ingredients:

1 cup red lentils

1 medium onion, coarsely chopped

2 tomatoes, coarsely chopped

1 chayote/chow-chow, coarsely chopped

1 carrot, coarsely chopped

1 cinnamon stick

2-3 whole cloves

1 tsp ground cardamom

1 tbsp paprika

1 tbsp parsley

Salt and pepper to taste

1 small lemon, juiced

3 cups water

Method: 

Wash the red lentils 4-5 times in cold water. Place the red lentils, onions, tomatoes, chayote, carrot, cinnamon stick, and whole cloves in the appropriate container with 3 cups of water and pressure cook for 2 whistles. Once the container returns to room temperature, discard the cinnamon stick and the cloves. Blend the mixture to a smooth consistency. Warm the mixture on low heat and season with cardamom, paprika, parsley, salt and pepper. Adjust soup consistency according to preference with more water. Add in lemon juice before serving. The soup will have a slightly creamy texture and is filling and nutritious. 

Serve with warm bread and butter, or with Avocado and Pink Radish Crostini (recipe above). Serves 6.

Savory Corn & Onion Flatcakes

Ingredients:

1 can of whole kernel corn, drained

1 small onion, finely chopped

1 small green chilly, finely chopped

1/2 tsp pepper

1/2 tsp paprika

2 tbsp chopped parsley

Self-raising flour
Salt to taste (approx 1 tsp)

Milk

Oil

Method: 

Put the drained corn, onion and green chilly in a large mixing bowl. Add in sufficient self-raising flour (approximately 1/2 cup) to coat the mixture. Then add enough milk to make it a lumpy semi-liquid batter. There is considerable flexibility with consistency of flatcakes, so do not worry about getting the exactly perfect consistency. Stir in the pepper, paprika, salt and chopped parsley. 

Heat a non-stick pan and dabble droplets of oil. Thinly spread out spoonfuls of batter (into rough circles). Flip the flatcakes over once the top becomes solid and you see tiny bubbles. Once the other side is also golden brown, transfer onto an absorbent tissue paper (to remove any excess oil) before serving. You can make 3-4 flatcakes simultaneously, depending on the size. 

Serve hot with tomato sauce or any chutney (see previous recipes for ideas). Makes 35.

Karella Pickle

Ingredients:

1 large karella/bitter melon/bitter gourd, deseeded and finely chopped

1 tbsp fresh ginger, peeled and finely chopped

1 large green chilly, finely chopped

1 tsp mustard seeds

2 tbsp oil

1 small lemon, juiced

2 tsp salt

Method: 

Place the chopped bitter gourd in a bowl. Heat the mustard seeds, ginger and green chilly in oil, till the mustard seeds sputter. Pour the mixture over the bitter gourd. Add in the lemon juice and salt and mix all the contents of the bowl well. Cover the bowl and leave at room temperature for 24 hours. The bitterness will disappear and the pickle will taste tangy and tart (like gooseberry).

Karella pickle has medicinal value (helps control blood pressure and cholesterol), and goes well with any rice dish. 

Spicy Tomato & Red Bean Soup

Ingredients:

1 can chopped tomatoes

1 large cup cooked red beans (soaked overnight and pressure cooked)

1 medium onion, chopped

1 clove garlic, chopped

1 tbsp olive oil

1 tbsp red chilli powder

1/2 tsp sugar

Salt and pepper to taste

Coriander as garnish

4 cups water

Method: 

Fry onions and garlic in the olive oil till the onions turn translucent. Add the tomatoes and the chilli powder and cook till the tomatoes are mushy. Add 3 cups water, and simmer till the tomatoes are completely cooked. This should not take very long. Add in the red beans, sugar, and continue to heat for another 5 minutes. Blend 3/4 of this mixture in a food processor to release the flavors and give the soup a nice creamy texture. Return to heat on low for 3-4 minutes. Season with salt and pepper, adjust spice levels to suit taste, and garnish with coriander. 

Serve with warm bread and butter. Serves 8. 

Capturing the essence of May

"'Tis like the birthday of the world,
When earth was born in bloom;
The light is made of many dyes,
The air is all perfume:
There's crimson buds, and white and blue,
The very rainbow showers
Have turned to blossoms where they fell,
And sown the earth with flowers."   - Thomas Hood

Our theme this month, in line with the gorgeous month of May, is Casual Comfort food. Food that can be had at either lunch or dinner, and that be made just for the family or for visitors. It also incorporates interesting ingredients and I hope you will be inspired to try them out in your own homes.