Maldivian Menu

Apologies for being AWOL. I was lucky enough to enjoy a ten day stint in the beautiful Maldives. Even luckier, I was on an all inclusive package in a beautiful resort with a fantastic chef and have returned a bigger person ... literally!

The food was AMAZING! There was so much choice with an abundance of colourful salads, fruits and vegetables. For the vegetarian the main food sources are:-

- Coconuts - grown on every island and declared the national tree. It is grated and shredded into dishes, eaten raw or turned into coconut milk to add creaminess to curries and beverages.

- Starches - yams, sweet potatoes, breadfruit and screw pine and, of course, rice.

- Curries - often containing the above ingredients as well as aubergines, pumpkins and bitter gourds as well as green bananas. The curries are served with rice and/or roshi, an unleavened flatbread.

               Snake gourd curry above and bitter gourd curry below served with rice and roshi

The influence of nearby India and Sri Lanka manifests itself in the food providing tasty, exotic flavours.

Visiting a nearby island where maldivians live, we saw banana trees, star fruit trees and local nuts left out in the sun to dry.

                                  Star fruits growing on a tree and nuts left out in the sun to dry

The main food source is fish, in particular tuna, so if you are pescatarian rather than vegetarian or vegan, the world is your oyster.

Happy New Year!

Twelfth night may fall on the 5th or 6th January, depending on your beliefs, but the weekend has seen most of us put away our Christmas decorations for another year. I just love to walk or drive around the streets admiring the twinkly lights and, tonight, they are few and far between. It seems a shame that all the light festivals are over when we still have two months of winter to plough through.

With that in mind I have been looking to see what other festivals are on the horizon and, hey presto, the celebration of wassailing is actually today, 5th January. This is a ceremony to bless the fruit trees, particularly apple. Drinking and loud singing to the health of the trees takes place with a Wassail King and Queen leading the procession through the orchards, offering a piece of wassail-soaked toast to the biggest and best tree. This is an offering for a bountiful harvest come the autumn. It is a noisy procession in order to wake the tree spirits and frighten away the evil demons.

This tradition goes back in history but is still carried out in the south of England where orchards are plentiful for Apple and cider production. In these days of trying to cut down on air miles and imports and becoming more environmentally sustainable we should all hope for a bountiful British harvest.

"Wassail" comes from the Old Norse "ves heill" which means "be healthy." That's a good toast for anyone at the start of 2020.

Wish upon a star

A few weeks ago, well before the main event, I wrote about Stir up Sunday for Christmas puddings and cakes. I used a new recipe this year, published in the Waitrose magazine. Well, my wish was actually for the cake to turn out well and be moist, tasty and attractive. If I do say so myself, the cake has been a great success. I chose to make it starry rather than their suggestion of decorating with a wreath of fondant balls but otherwise followed the recipe to a tee. 

If you want to plan ahead for next year you may find a copy of the November Waitrose magazine or google Waitrose fig, sherry and almond Christmas cake.

Christmas Candy

Candy is the North American word for sweets or confectionery. We tend to think that candy canes come from America with the first recorded Candy sticks dating from 1837. They were white to begin with and later the red stripes were added as well as peppermint flavouring and were referred to as candy canes in 1866.

In 1874 they were connected to Christmas and since then have been given different interpretations, ie the "J" shape stands for Jesus with the white representing his purity and the red his blood.

Another story connects the canes to Germany in 1670 when a choirmaster gave them to the children attending a nativity service. The shape was meant to symbolise the shepherds crooks.

Whatever the truth is, they make good Christmas decorations, stocking fillers and sweet treats. Whilst okay for vegetarians, they are not recommended by dentists!

Most chocolates are suitable for vegetarians but you need to check sweets as marshmallows and anything gummy contain gelatin.

Check these out. If you shop around there are plenty of non-gelatin sweets out there - just as tasty without being nasty.

Short Cuts

 Such a busy time of year - shopping, cooking, baking, wrapping, decorating and, of course, socialising - sometimes there is no time for the simple things.

This is when a short-cut meal comes into its own. Something warm, comforting and quick. Here is one of my easy-peasy cheats teas.

A vegetable and bean chunky chilli soup strained
+
A packet of quick-cook rice
+
A tub of plain yogurt or sour cream
+
A few tortilla chips

Warm through, cook, dollop & place on the side.

Not the healthiest but definitely convenient and okay just occasionally.

Now, time to write those Christmas cards.

Causing a stir

Today is the last Sunday before Advent, aka Stir Up Sunday. It's time to make Christmas pudding and  so, let's kick off with a prayer;

 Stir up, we beseech thee, O Lord,
The wills of thy faithful people,
That they plenteously bringing forth
The fruits of good works, may
be of thee plenteously rewarded

This is the prayer for the 25th Sunday after Trinity and was synonymous with the cry to rally the troops into getting on and stirring up the pudding in advance of Christmas. Very much a case of sowing now (and allowing the fruit to mature in the alcohol) to reap your reward.

Traditionally the pudding had 13 ingredients to represent Jesus and his 12 disciples. One should gather the whole family into the kitchen and get each person to give the mixture a stir and make a wish, stirring from east to west to represent the journey of the 3 wise men. Trinkets might then be added to the mixture; a silver coin for wealth, a thimble for the spinster and a ring for a forthcoming wedding. These should be thoroughly cleaned before adding to the mixture and everyone should be given a warning so there are no poisoning nor choking incidents!

Gosh, there's a lot of traditions and superstitions to remember.

I have also taken the opportunity to get cracking with my Christmas cake today and the jewel-like fruit soaking in sherry and orange juice has certainly put me in a festive mood. If only photos of food could be scratched and sniffed! Maybe that should be my wish ...

Taking Stock

Batches of vegetarian stock go a long way to making all the difference. Use homemade stock in soups, sauces, stews, gravy, risottos and biryani.

A very basic stock would include onions (or another member of the onion family ie leeks/shallots) plus carrots and celery. Then just go ahead and pimp it up. It's so easy to do and, best of all, uses up all your left-overs. Raid your fridge, pantry or vegetable rack. Vegetable leaves, peelings, stalks, tops and trimmings can all be thrown in the pot along with those droopy herbs. Go to the kitchen cupboard and maybe add a bay leaf and some peppercorns or a rinse out of your marmite, ketchup or mustard jar.

Chop everything up. If you have time to sweat off your vegetables in the pan or roast them in the oven before adding to the water they will give even more flavour.  Add hot water to the mixture, enough to cover. Once it comes to the boil, turn the heat down and simmer for up to an hour on a low heat. Strain using a fine colander or sieve.

The liquid is ready to use immediately or can be cooled and refrigerated for a few days or frozen for up to three months in airtight boxes, freezer bags or ice cube trays. Literally stock up on stock!