Exciting News - Launch for my new cookbook -The Laden Table

I received the first copy of my latest cookbook The Laden Table a few weeks ago and to say I am absolutely thrilled to bits is an under statement! It is everything I want it to be, and I am sure you are all going to love it.

The book launch is on Sunday 7th April at 3.30 at the Cornwall Park Bistro and i cant wait to share this with you.

The Laden Table

The Book Launch invite

Exciting News

Dear foodies

Life has been pretty busy over the last 5 years, since My Indian Kitchen came out in 2018! I never really got into creating a newsletter, mainly time but also my computer skills ;-) And juggling life as a foodie, nurse and now real estate…. things are pretty hectic, but i love it! As some of you may know as well as my love of cooking and writing, I am also an RN. But during covid i realised my nursing tank was running on empty after 29 years. So I had to pivot, and re think and Real Estate was something that i had always wanted to do, so I embarked on a new career, and I love it! Fear not, food is always going to be my passion so I will continue doing this too.

I have loved the support from you all , if you have ever ordered from my website you will have recently got a newsletter from me, if you like what you read thats amazing and thankyou for taking the time. If its not for you then thats ok, you can unsubscribe :-)

My third cookbook is on its way! If you loved MIK & Saffron, you will absolutely love this!

I will let you know the name in due course …. but this cookbook is full of amazing flavours, and also spice. It is a culinary delight that will inspire you and your loved ones. Its about sharing, celebrating and gathering with your family and friends, and sharing one of life’s simple pleasures ……food.

I also have another exciting bit of news, I am taking a culinary trip to India! Again more on this soon.

Much love

Ashia

image by Lottie Hedley

My third cookbook is off to print!!!!

It’s been a couple of years since i posted something on my blog. And although i havnt been doing regular blogs, I think this is definitely worth sharing.

My third cookbook has just gone to to be printed!! Its due to be out in March 2024.

You will love this cookbook, its all about sharing and celebrating, all with spice. I loved working with Lottie Hedley (photographer) and we spent a whole week in Matakana in a gorgeous villa. We had the whole family there plus Lottie, and some of the team from Bateman books and Kate Arbuthnot ( who helped with some of the styling and it was her villa we stayed at ) We did all the photo shoot over summer, 2 weeks at home and 1 week in Matakana. It was hard but so much fun, i love the creativity, the buzz, the food. Working with fabulous, talented women and having my family there… such an amazing time.

I cant wait for you all to see all the hard work come to fuition… all in this beautiful book that I cant wait to share with you all.

Ashia xx


Me, Lottie Heldy & Kate Arbuthnot

Zara, having an ice cream in her fave spot on the deck

Saffron Swirls & Cardamom Dust in the shops

Well, in the middle of a global pandemic, my second cookbook has finally hit the shelves of bookstores all over New Zealand.

It’s been wonderful to see so many of you already enjoying baking from it. In a very uncertain time in the world I am so grateful to be able to bring some joy into people’s lives.

If you or someone you know loves baking then this book is the perfect gift. Be it a birthday or Christmas, give them something they can use through out the year. The book is organised seasonally. I have paired seasonal fruits with a complimentary spice to add beautiful flavours and textures to your baking and desserts.

I hope you enjoy Saffron Swirls & Cardamom Dust, I certainly loved putting it together!

Much love

Ashia

SAFFRON SWIRLS & CARDAMOM DUST

My new cookbook - Saffron Swirls & Cardamom Dust

My new cookbook is now at the printers. I spent the whole of 2020, writing this book, baking, prop sourcing, styling and photographing ( by Christall Lowe) over 90 recipes.

A collection of of spice infused baking and desserts, for you to share with your family and friends.

I am currently doing a Kickstarter campaign for pre-orders which are available worldwide for another 24 days!

So spread the word and share my link with family and friends to pre-order your copy :-)

Its Kickstarter’s “ projects we love” which is fabulous.

Forever grateful.

Ashia

https://www.kickstarter.com/projects/1157597120/saffron-swirls-and-cardamom-dust?ref=discovery_staff_picks_category

Diversity in Food Writing - The Digest , The Spin Off & RNZ

As some of you may know I am a member of the New Zealand Food Writer’s Guild. This is a body of people from all aspects of food interests. Writers, Journalists, authors, photographers, growers and corporate members.

We were given an opportunity to talk about our experiences, after an article was published in The Spin Off in June about “The whiteness in the New Zealand Food Media”. AS a very small group of non-white members we all had our say, which was published in our monthly newsletter The Digest.

It was then picked up again by The Spin Off and then Radio Zealand.

here is a link to both the article and my chat to Wallace Chapman on The Panel on RNZ

https://thespinoff.co.nz/food/15-07-2020/we-deserve-better-nz-food-writers-respond-to-diversity-concerns/

https://www.rnz.co.nz/national/programmes/thepanel/audio/2018755455/calls-for-more-diversity-in-nz-s-food-writers-industry

Come to India with me in April 2020!!

Here it is, your chance to awaken your senses and your taste buds. I am teaming up with the fabulous folk at World Expeditions to take you on a tour filled with the delights of Northern India.

We will be visiting Old & New Delhi, taking in the amazing sights of the Taj Mahal, Dining with a Maharaja, learning how to cook, Mughli, Gujarati, Rajasthani and Parsi cuisines.

Visiting temples and enjoying the sights and sounds of the Pink City of Jaipur, and then on to Mumbai. This trip is designed to take in all of the main sights of Northern India, whilst exploring the cuisines of each region.

For more details click onto the link.

https://worldexpeditions.com/India/Culinary-Tours/Cuisine-Culture-of-India-with-Ashia-Ismail-Singer

What are you waiting for, come on an amazing culinary journey with me.

Much love Ashia

My Indian Kitchen cookbook - my advance copy arrives!!

It has been an amazing roller coaster of a ride this last year, working towards publishing my first cookbook.

Well a couple of days ago I received my advance copy of the cookbook, in all its luscious glory! I cant believe that my dream of writing a book has finally come true. Six year of hard work and determination really paid off.

The book is everything I wanted and more, the release date is mid October and it will be in the shops in New Zealand and available to buy on my website and publishers website (Potton & Burton)

With lovely endorsements from Al Brown & Nadia Lim, I cannot wait to share this beautiful book with you.

Here are a couple of photos to share with you.

Much love

 

Ashia

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Advance copy of MIK 2.jpg

Oat & Apricot bar with Peanut butter & Chocolate

Producing a cookbook literally takes over your life!!  In a good way, its been all encompassing and all consuming, so much so that some things have been left on the back burner, like my blog.

Here is a post on how to make this gorgeous bar/slice that i have been making for the last 16 years.

It was first introduced to me when my lovely friend Jo bought a whole batch over when I had just had Adam (my first born) and i have loved it ever since, i shared a photo of it on instagram yesterday and many of you wanted the the recipe, so here goes....

This easy slice can be made in a microwave, in a mivcrowave safe container

100g Butter

1 Tbls Honey

1/4 Cup soft brown sugar

1/4 Cup white sugar

2 Cups rolled oats

1/2 Cup dessicated coconut

1/2 Chopped apricots

1 Tsp vanilla essence

ICING

1/4 Cup crunchy peanut butter

1/2 Cup chocolate chips

In a small bowl melt the butter & honey for 1 min on high, then add vanilla, mix through.

In a large bowl, mix the sugars, oats, coconut, apricots, add the melted butter & honey, mix until combined. Press into a lined microwave safe tray/dishand microwave on high for 3 1/2 min.  Using a spatula press down and leave aside.

For the icing heat the peanut butter and chocolate chips in the microwave for about 40 seconds. Stir and spread over the oat mixture. Cool and set in the fridge ( I usually make it the night before) Once set, you can cut it to the desired peices.

Enjoy! Dont eat them all at once :-)

Ashia

 

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My Indian Kitchen

Well, I am beyond excited to say that I am getting my 1st cookbook published! It will be out in October 2018 ready for Christmas.

Its been a great journey so far, and the best is yet to come. Potton & Burton publishers who will be publishing my book came up with the fantastic idea of doing a Kickstarter campaign. This will enable me to get some 'advertising' out there about my forthcoming book and also help me subsidise towards the cost of photography, ingredients and props.  If you havn't already seen it, here is my campaign, watch it, share it and tell everyone you know that loves Indian food, they are in for a treat! 

Please support my campaign and share with family and friends. 12 days to go before the campaign ends!

 

 

Enjoy!

Ashia

How to make Indian Breads. Series of three. Post 3 : Paratha

Paratha

PARATHA

These fried Indian breads are delicious not made very often as they are fried in butter/ghee, so we save them for a special occasion. They are heavier than roti, flaky and crispy and one is often enough, especially if you are filling it. You can serve these as an accompaniment to your rice and curry or have it for lunch.

3 Cups flour (You can use 2 cups of plain flour and 1 wholemeal, or chapatti flour if its available)

½ tsp salt (optional)

1 tbl melted ghee/butter and extra for cooking

1 cup quite warm water

Makes 8-10

 

Sift the flour and make a well, add the ghee/butter and the water and knead into a soft pliable dough.  Knead for 8-10 min and then place in a bowl and cover for 20 min.

Divide the dough into 8-10 portions, roll each portion out into a circle, 16-18 cm (it does not have to be perfect. Brush the entire surface with the melted butter /ghee (at this point you can add your flavourings) and then starting at the edge of the bread roll into a tight log (a little bit like a Swiss roll). Then coil the roll into a tight disc, flatten with your palm and roll out again into a circle, dusting with flour as you go. Aim to get around 16-18 cm circle.

Heat a non-stick pan or flat griddle pan and add some melted butter or ghee, gently add the paratha and cook for about 10 sec, flip over and drizzle more melted butter/ghee around the edges, tipping the pan so its evenly distributed, flip with a spatula again until its golden and crispy, set aside and cover with foil, you can leave in a warm oven until you have cooked them all.

Toppings

Some favourite flavourings are -:

1 tsp whole cumin and a small bunch of ground fresh coriander mixed with the melted butter/ghee to brush before rolling into a log

1-2 tsp of dukkah mix added with some chilli flakes (optional) for a spicy kick, again mixed with the melted butter/ghee to brush before rolling into a log

Spicy and tangy mash potato – boil 3-4 small potatoes with salt, once soft, add ¼ tsp of chilli powder and a squeeze of lemon juice, and a small handful of fresh finely chopped coriander or spinach (optional), mix well. Using a spoon gently spread a thin layer on a rolled out paratha, and then roll into the swiss roll log, coil and flatten and roll out. It is important here not to stuff too much onto the paratha as it will end up with holes and not roll out smoothly, with the topping leaking out.  Once you have done this a few times, you can experiment with other boiled vegetables or finely minced lamb or beef.

Enjoy. Till next time.

Ashia

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How to make Indian Breads - Series of Three. Post 2 : Roti

 

ROTI

3 Cups Flour (I use 2 cups of plain and 1 cup of wholemeal) plus more to dust. You don’t have to have chapatti flour, you can  use it if its available and you wish to do so.

½ tsp salt (optional)

1 tbl melted ghee or butter

1 cup quite warm water

Makes 10-12

Sift the flour and salt into a bowl and make a well in the centre add the melted butter/ghee, then slowly add the warm water mixing it into a soft, pliable dough. Kneed for 8-10 min and then place in a bowl and cover with a damp cloth for 20 min.

 

Put a nonstick frying pan, a flat griddle pan or a tava/tawri ( if you have one) over a medium to high heat.

Divide the dough into equal portions (10-12) depending on the size.  Lightly flour your work surface and rolling pin ( I use an indian rolling pin that is thin and tapered towards the ends). Flatten each portion into discs using your hands, smear with a little melted butter/ghee and sprinkle some plain flour in each. Pinch to make a parcel and the roll into a ball and place it under the damp cloth, until you have done all of them.

On your floured surface roll out each ball into a 15-16 cm circle, turn the dough a ¼ circle to get the round shape you want, you can dust with more flour while rolling. Just remember to to remove the excess flour at the end by placing the roti in the palm of your end and gently slapping it from one hand to the other.

Place the roti on the hot pan for 10 sec or until bubbles form on the underside, turn the roti using a spatula and press down as you cook the other side ( pressing down will make the roti puff up) turn once more pressing down again, once cooked ( each roti shouldn’t take more than 30-40 seconds to cook. Smear the roti with melted ghee or butter and leaved stacked on a plate with a tea towel until you have cooked them all.

Serve hot with any curry of your choice.

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How to make Indian Breads- Series of Three : Post 1 : Naan Bread

1. Naan Bread

Naan is a delicious, puffy Indian bread, made with milk and yoghurt, it is perfect for mopping up spicy curries or having on their own. I love making these, its best to make them just before serving as they are great hot off the grill. Traditionally this bread is cooked on the walls of a tandoor (clay oven) it is not easy to recreate the intense heat in your cooker so the texture is slightly different, but they taste divine!

3 Cups Plain flour

11/2 Tsp Sugar

½ tsp salt

1 tsp baking powder

½ tsp bicarbonate of soda

¼ cup milk

1/3 cup yoghurt (I usecreamy Gopla yoghurt which you can get in the supermarket)

1 tbls melted butter

Topping options – poppy seeds, chopped coriander, cumin seeds, mint, chilli flakes or a combination (optional)

 

Sift flour and add all the dry ingredients, mix to combine.  Make a well in the centre and add the milk, yoghurt and melted butter with approx. ¾ cup of warm water.

Knead the dough until smooth. Divide into 6-8 balls. Roll out in to oblong naan shapes.  On a non         stick frying pan, cook the naan on one side and then place on a baking tray, do this with the remaining naan, brush the raw side with melted butter ( with the topping of your choice) grill until browned and blistered. Serve hot.

Makes 6-8

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Roast Vegetable and Halloumi Salad, with a Chilli and Coriander dressing

I created this salad to celebrate some amazing seasonal vegetables and their vibrant colours. Salty fried haloumi is delicious with the sweetness of the roasted veges, and this dressing gives it all a great kick. 
2 parsnips 2 beetroot 2 kumara (any colour; i use golden) 3 carrots olive oil 200g block haloumi (you can also use paneer) 1 packet fancy lettuce Dressing:                          4-5 tablespoons olive oil 1 teaspoon balsamic vinegar juice of 1/2 lemon 3 tablespoons chopped coriander 2 teaspoons liquid honey 1-2 garlic cloves, crushed 1 teaspoon chilli flakes (more if you like a kick)
Heat oven to 180°C. Peel and chop parsnips, beetroot, kumara and carrots
into chunks of about 2cm. Place in a large oven dish and drizzle with enough olive oil to lightly coat. Roast about 45 minutes or until cooked and golden. Meanwhile, prepare haloumi and dressing. Cut haloumi into thin slices and pat dry with paper towels. Heat a lightly oiled non-stick frying pan over medium heat and cook haloumi until golden on both sides. Set aside to cool. Mix all dressing ingredients together in a blender (I use a hand-held one) and season with salt and pepper. You can add a dash more salt, lemon juice or chilli depending on your taste. When vegetables are cooked, cool to room temperature then assemble salad. Place half the packet of salad leaves in a large dish, add half the roast vegetables then repeat. (If you think you have too many vegetables you can put some in the fridge for another day.) Scatter haloumi over and drizzle with dressing.

Serves 4 - 6

As seen in NZ House & Garden

Photo by Manja Wachsmuth

CURRIED CHICKEN MINCE & PEA PASTRIES

These little pastries are a great way to feed a crowd and are also good for picnics. They’re simple to make and handy to have in the freezer – freeze them unbaked and cook from frozen for about 30 minutes. 
1 tablespoon olive oil 500g chicken mince 1 teaspoon ground cumin 1 teaspoon ground coriander ¾ teaspoon ground turmeric ½ cup frozen peas ¼ teaspoon salt and pepper to taste 5-6 sheets ready-rolled flaky pastry 1 egg, beaten 1 tablespoon cumin seeds
Heat oil in a saucepan and brown mince. Add spices, peas, salt and pepper and stir for a minute then cover and cook over low heat until mince is cooked. The mixture should be quite dry but clinging together; you may need to add a splash of water if the mince is sticking to the pan. Allow to cool before making up the pastries. Heat oven to 190°C. Cut each pastry sheet into 4 squares and brush edges with a little beaten egg. Add a spoonful
of mince to each square and fold over to make a triangle, pressing the edges together with a fork. Brush top with egg, sprinkle with cumin seeds and lay on a lined baking tray. Bake for 25-30 minutes or until puffed and golden. Serve with fresh tomato chutney (below) or another chutney of your choice.  Makes 20-24
F R E S H T O M A T O CHUTNEY
This uncooked chutney is quickly whizzed together.
1 bunch coriander 1 large tomato 2-3 green chillies Juice of ½ a lemon 1 teaspoon salt 2 tablespoon tomato sauce (ketchup) 1-2 teaspoon chilli powder ½ teaspoon brown sugar
Combine all ingredients using a hand blender or whizz and season to taste.  Makes about ¾ cup
 

Enjoy.Till next time Ashia

Enjoy.

Till next time Ashia

Cardomom Chocolate Puddings

Cardamom Chocolate Puddings Serve this gorgeous rich dessert in small glasses, about shot glass size. Freshly ground cardamom seeds will give the best flavour but you could use ¼ teaspoon or less of cardamom powder if you don’t have the pods.
300ml fresh cream 200g dark chocolate, coarsely chopped 2-3 cardamom pods  Pinch of ground cinnamon 2 egg yolks 200g mascarpone  cream, pistachios and edible gold leaf for     garnish (optional)
Gently heat cream in a saucepan over medium heat until it starts to simmer. Remove from heat and add chopped chocolate. Whisk until melted. Crush cardamom pods and remove the black seeds. Grind these and add them to the chocolate mixture along with the cinnamon. Whisk egg yolks into the mixture then whisk in mascarpone. Divide between small glasses and chill in the fridge for 4-6 hours or until set. Decorate with cream, nuts and edible gold leaf if desired.  Serves 8-10
Photo by : Manja Wachsmuth as featured in NZ House & Garden June 2013

Coconut Chicken Curry

Coconut Chicken Curry This easy, delicious curry is one of my mother’s signature dishes. Serve it with basmati rice and naan or poppadoms.


4 green chillies, seeds removed 1 small bunch coriander 1 tablespoon vegetable oil 3 onions, sliced 2 chicken breasts (about 500g), diced 1 teaspoon crushed garlic 1 teaspoon salt 200g (½ tin) chopped tomatoes 1 teaspoon coriander powder ½ teaspoon ground cumin ½ teaspoon ground turmeric 250ml coconut milk Fresh coriander, coconut chips and     extra green chillies for garnish

Using a food processor or mortar and pestle, blend chillies and coriander to a paste. Reserve 1-2 teaspoons for this dish. The remainder can be frozen for later. Heat oil in a medium saucepan or lidded frying pan and cook onions until soft and translucent. Add chicken, chilli/ coriander mix, garlic and salt and cook, stirring occasionally, 5-10 minutes over medium heat. Add tomatoes and spices, cover and cook 15-20 minutes. Add coconut milk and cook over low heat until heated through. Garnish with coriander, coconut chips and extra chillies, chargrilled, if desired.  Serves 4

Photo by Manja Wachsmuth as featured in NZ House & Garden June 2013

Photo by Manja Wachsmuth as featured in NZ House & Garden June 2013

Summer sweetcorn

Not the greatest summer, but we have had an abundance of sweet, juicy sweetcorn.  I have great memories of growing up in Malawi, we had a big field behind our house, with sweetcorn growing in it. I remember running through it chasing my sisters and playing hide and seek.

There are so many different ways you can have sweetcorn, salt, pepper and butter, or drizzled with a tangy tamarind sauce.  But for me the best way is hot and spicy.

For 4 corn on the cobs

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1/2 tbl oil

1 tbl butter

1/2 tsp salt

pepper

1/2  tsp ground chilli powder

1/2 tsp paprika

1/4 tsp tumeric powder, 

1/2 tbl tomato paste, heat everything together, ( around 1 -2 min)  with a drop of water, careful not to overheat as the butter and spices will burn, serve drizzled over hot corn ( either chargrilled on the barbie or i do mine in the microwave, 3 min each side in the husks.

Enjoy!

Ashia