It's my room-mate's birthday at the weekend and I want to make her a cake. Thing is, she's not so crazy about the sorts of cake I like and have most experience with making (chocolate!). She is, however, a big fan of fruit - fresh/cooked/etc. Her absolutely favourite thing I make is apple/fruit crumble. I would make that but it doesn't seem ceremonial enough for a birthday so I want to make some sort of cake - I'm thinking something along those lines though. Maybe a tarte tatin or another kind of apple cake? I have The Joy of Vegan Baking and a bunch of other books that have a few suitable looking recipes but I am quite wary of making something for the first time that needs to be perfect (that always spells disaster!) so I'm wondering if anyone has any recommendations of recipes they have made themselves and would recommend.
The only problem with the tarte tatin idea is that I don't have a proper skillet at my place - I have a large and a small frying pan and various cake-tins though.
I'll post a pic when I can find my USB cable. I've never managed to make a satisfactory curry from scratch so I was really pleased with this. It was hot, which I love, but you could add less chilli if you prefer it mild. Also, I know a lot of people would add vegetables, lentils or potato, and you definitely could, but for me I like Jalfrezi to be just onion and tomato. This is also SO healthy, just a splash of oil, otherwise deliciously fresh!
1 roughly chopped onion 1 inch grated ginger 3 cloves garlic crushed 2 green chillies, de-seeded and diced (you could add another one and omit the chilli powder, I used very small, powerful green chillies) 1 400g tin tomatoes (or five diced tomatoes) Good squeeze tomato puree 2tsp cumin 1tsp dried coriander 1tsp turmeric 1tsp ground cloves 2tsp hot chilli powder good handful of roughly chopped fresh coriander (cilantro?)
Saute the onion, garlic, ginger and chillies in a splash of oil with a pinch of salt for a few minutes. Add the spice mix and cook the spices out for a few minuets, not long enough for them to go bitter though. Add the tomatoes and tomato puree and cook out for another five minutes or so then stir through the fresh coriander just before taking it off the heat.
You could serve it with poppadoms, naan, bhagis or pillau rice. I used brown rice, but cooked it with turmeric, just for the colour really. If I'd been more authentic I might have added cumin seeds and cardamom pods to the rice and used basmati instead of brown.
Anyway, it was fab... not as good as the real thing but quick and delicious. Much healthier than proper curry as the spice mix didn't have an oil or ghee base.
Just thought I'd share as I've never managed to make a decent curry until now.