Sometimes I just want comfort food, something simple and yummy. I love warm bread with fresh lemon curd BUT lemons are not easy to get here so my Cambodian twist on it is orange, passion fruit and lime curd. Also the bread really has to be freshly made and not this nasty bought stuff, it is the anticipation when you smell the bread cooking! I had to make do with my gluten free bread but it still tasted nice.
Orange Passion Curd
3/4 c juice
1/4 c cooled melted butter
1 TBS zest from oranges or limes
Juice of 1 orange, 2 passion fruit and about 10 limes to make up 3/4 cup juice (make sure you sieve it to remove pulp and seeds)
Whisk the eggs in the juice until they are mixed throughrally
Add sugar, butter and zest and mix
Cook at 1 min intervals on high, stir each time with a metal spoon until the mixture turns thicker and coats the back of a spoon
Put in sterilized jars and put the lids on and allow to cool before eating.
1/2 tsp yeast mixed with 1TBS sugar and 140mls warm water. Mix and leave to begin to bubble
Mix in 4 cups bread flour
1 1/2 tsp salt
4 TBS oil
200 mls water
mix all the ingredients together and knead for about 15 mins until smooth and silky.
Put in a bowl and cover and allow to rise for 45-50mins until double the size
Shape into a loaf and put in a greased pan. Cover and leave about 30-40 mins until double the size.
Cook for 35 mins at 180-200. You will know it is finished if it has a nice golden crust and has a hollow sound when you tap it. Allow to cool for about 20 mins before eating.
Alternatively you can put it in a bread maker and follow the makers instructions.
We have finally managed to get BBC iplayer here in Cambodia and to my delight have been able to watch the Great British Bake Off each week. We have been watching it with our lovely friend Ha-na, who was a runner up contestant on last years GBBO, which has been really fun.The only trouble is while you are watching it you just have to eat something and afterwards you just want to bake something yummy!! So this week in honour of GBBO I made a gluten free orange and lime drizzle cake. I thought I would share with all my coeliac friends out there or anyone who fancies a slightly different recipe. As you can see from my picture there was not much left!
Gluten Free Orange and Lime Drizzle Cake
6 oz margarine
6 oz white sugar
2 oz rice flour
2 oz buckwheat flour
2 oz potato starch flour
pinch of salt
3 tsp gf baking powder
1 tsp xantham gum or honey
zest of 1 orange and 3 limes
juice of 1 orange and 4 limes
Beat the margarine and sugar until fluffy
Add the eggs and beat until smooth
Add all the remaining dry ingredients and fold in until smooth
Pour in 2-3 tsp of orange and lime juice and half of the zest and mix well
Divide evenly between two round cake tins and bake at 180 for about 20-25 mins.
When the cake springs back to the touch, take it out of the oven and prick all over with a fork. Carefully pour nearly all the remaining citrus juice slowly over the cake allowing it to soak in around the middle and edges of the cake. Put back in the oven for about 2-3 minutes to let the glaze set.
Sprinkle the remaining zest over the cake and pour the a tiny bit more citrus juice over the cake. Allow to cool.
Between the cakes you can either put a citrus butter icing, marmalade or lime curd.
We had run out of icing and had no lime curd so ate 1 layer at a time straight out of the oven still warm. Very yummy!!! I know if a gluten free cake is successful….there is never much left over for me to eat later!
One of the things we have always tried to make a priority is to learn Khmer. Ideally this should be done full time for about 18 months for someone to be fluent….with my job that will never happen. The temptation is to give up or not bother but for me talking to someone in their heart language is so important even if I can only communicate a little. So I keep plodding on little by little.
Normally I have my lesson during the school day but today is a holiday so I decided to have my lesson with my teacher at the market, much to the amusement of my local market sellers!!! I found out what the names of some of the more strange vegetables were and realized I did know quite a few already.
Some foreigners are a little wary of the market as it is a little crazy, noisy, smelly and looks dirty (underfoot) but I have found the produce to be extremely fresh and most of all I have to practice my Khmer. The sellers are very patient and helpful and sometimes I find really interesting and lovely tasting food.
Yesterday I found a seller who had these deep fried breads which tasted very similar to Indian piri piri bread and they went well with the pork Dansak which I had taught Sambath to make.
While I was at the market I bought ingredients for one of our family favorites, pumpkin and coriander soup so I thought I would share it with you.
Ingredients or in Khmer “Gruang”
Spicy Pumpkin and Coriander Soup
1 sweet potato
2-3 garlic cloves
1/2 inch fresh ginger (adjust for spiciness)
1/2 inch fresh turmeric (or 1/2 tsp dried turmeric)
100g yellow lentils
3 TBS dried coriander
1 dried chilli pepper (optional)
fresh coriander (garnish)
Wash and soak lentils
Soak dried pepper in hot water
Roast coriander seeds on a dry frying pan until they start popping then grind them.
Chop and fry garlic, onions, ginger and shallots until soft
Add in ground coriander and stir quickly then put in pumpkin and sweet potato chopped into cubes.
Stir fry until coated then add in blended dried pepper. ( I pound in my mortar with a little of the water it soaked in until it makes a paste)
Now add 1/2 pint of water and lentils
Simmer until vegetables and lentils are soft. This could take about an hour. Top up water as necessary. You made need to do this several times. i put in a cup at a time. Add salt and pepper to taste.
Leave to cool then blend until smooth then return to heat until piping hot
Serve with chopped fresh coriander, yoghurt and bread.