I am happy to say things are on the up on the lunch front. After my whinge last post, I have since discovered Cloves Indian. This little gem resides in the Happy Foodcourt ( I know I know, but very apt, my lunch made me happy indeed) on Victoria St in the CBD. From the eight or so dishes on offer I selected a Butter Chicken and a Lamb Jelfrezi , which is a favourite. I was immediately encouraged when each was dished up on a metal tray with indentations, like the ones I remember from India. Actually they were pretty battered and this one was shiny new, but let’s not split hairs. Instead of rice I had two roti, which were cooked to order, and a cooling yoghurt relish finished my tray (I think it is called a Thali in parts of India). All this for $7.50, so not much more than the average sandwich or tray of sushi in this part of town.
The butter chicken was perfect, smoky and with the heat this dish needs to stop it being cloying. The lamb also had some heat, along with plenty of meat, slightly chewy but very tasty, and loads of onion, and a thick gravy. The roti were light and flaky, not at all like the doughy indigestion makers I have had at far too many Indian establishments. The yoghurt cooled things off beautifully, and I was one happy camper. If you are hungry in the CBD, I recommend a trip to Happy Land, you will be.
Today’s lunch was a walnut & cheese salad, fresh pineapple and blueberries, and Crunchy Lemon Muffins, courtesy of Alison Holst. Mmmmmmm! I came by this recipe in the Treasury of New Zealand Baking I received from Mr Sweet Tooth for Valentine’s Day……no ulterior motive there obviously. It is a compilation of great baking recipes, to raise money for Breast cancer, an excellent book for an excellent cause.
Alison Holst’s Crunchy Lemon Muffins
For 12 regular muffins or 24 mini-muffins:
Turn the oven to 200 C with a rack in the middle of the oven
Mix together in a bowl, big enough to hold all the ingredients
2 cups self-raising flour (or if you are like me and don’t have any, 2 cups plain flour & 2 tsp baking powder)
3/4 cup sugar
Measure the next four ingredients into a small bowl, then mix them together.
75g butter, melted (or 50g butter + 2 Tbsp canola oil, or 5 Tbsp oil)
1 cup milk
grated rind of 2 lemons or 1 lemon and 1 other citrus fruit.
Tip the wet mixture into the dry ingredients and fold them together, preferably with a metal spoon. Mix just until the flour is dampened but NOT until the mixture is smooth. For some reason I struggle with this, and ALWAYS go a tad too far. As you can see from the picture, they peaked like Vesuvius; this is not what you are aiming for (still tasted good though)
Using two spoons, put spoons of mixture into 12 regular muffin pans or 24 mini-muffin pans coated with non-stick spray or rubbed with soft butter.
Bake for about 10 minutes, until lightly browned. While muffins cook, put about 1/4 cup lemon juice (or lemon and other juice) in a small bowl with a 1/4 cup of sugar
When the muffins come out of the oven, brush with the sugar/lemon juice mixture, so it forms a tangy wee crust on top, use all the juice sugar mix, then leave for a few minutes before taking out of the tins.
Supper this week has again been an eclectic affair. I made the fabulous Tofu Balls, courtesy of Laura (actually Laura’s Nana) at the wonderful Hungry and Frozen blog, check it out http://www.hungryandfrozen.blogspot.com/ They were utterly savoury and delish, we ate as many as we could manage(they are quite filling) with a spicy sesame sauce , cold soba noodles and broccoli. If you know anyone who is Tofu-phobic this could be a breakthrough recipe….