There has been a whirlwind of activity in my household this week, getting ready for our departure to Hong Kong for the Christmas holidays. Big A and little Z breaking up from school and I have been doing last minute Christmas shopping – all done now, big sigh of relief – on top of that the ‘outlaws’ are spending this week with us, which means there is a lot of feasting and fragrant Indian cooking smells coming from the kitchen. A sprinkling of Christmas drinks with the traditional mulled wine (blog post for christmas 2013 I think) and carol concerts have added to the Christmas spirit and excitement.
Out of the blue this morning I received a ‘Blog of the Year Award’ from the lovely Charu who writes Soul of Spice, and whose blog I enjoy following immensely.
As part of the honour I must bestow the award on others that stand out for me. It’s a tough call as there are many strong contenders out there, but there are two obvious ones for me:
1) The Garum Factory. Written by husband and wife, Ken and Jody who are based on the east coast of the US. Importantly the recipes are temptingly delicious and ones that I actually want to cook (mainly savouries, which suits my palette) The photographs always inspire me to try and improve mine ;o) and the narrative is always very amusing. I also mentioned The Garum Factory in a past post here
2) The other one I always enjoy reading and perusing over is The Hungry Australian written by Christina. She always seems to have a million things going on at once (running Eat Drink Blog conferences, the food blogger hop, writing articles for magazines, being a good mother, wife etc) but is consistent at posting interesting blog posts with bright, impressive photos and interesting recipes, many with an Asian twist – which is a winner in my book.
So I pass on the honour to both of you. Congratulations.
The rules to accept this award:
1. Select the blog(s) you think deserve the ‘Blog of the Year 2012’ Award
2. Write a blog post and tell us about the blog(s) you have chosen – there’s no minimum or maximum number of blogs required – and ‘present’ them with their award.
3. Please include a link back to this page ‘Blog of the Year 2012’ Award – and include these ‘rules’ in your post (please don’t alter the rules or the badges!)
4. Let the blog(s) you have chosen know that you have given them this award and share the ‘rules’ with them
5. You can now also join our Facebook page – click the link here ‘Blog of the Year 2012’ Award and then you can share your blog with an even wider audience
6. As a winner of the award – please add a link back to the blog that presented you with the award – and then proudly display the award on your blog and sidebar … and start collecting stars…
Yes – that’s right – there are stars to collect! Unlike other awards which you can only add to your blog once – this award is different! When you begin you will receive the ‘1 star’ award – and every time you are given the award by another blog – you can add another star! There are a total of 6 stars to collect. Which means that you can check out your favourite blogs – and even if they have already been given the award by someone else – you can still bestow it on them again and help them to reach the maximum 6 stars!
We all love potatoes right? So I thought that a new way to cook them might appeal to you all, hence the curried potatoes recipe below. I am sure I am not alone in saying that potatoes and rice are the two staples that you will always find in households, so if you want to cook an easy, cheap and quick supper making this dish, along side a dal for example, makes a really filling and tasty supper/lunch.
2 tbsp mustard oil (or vegetable oil if you don’t have mustard oil)
500g small potatoes (I use Charlotte, but new would be good too)
1 tsp mustard seeds
1 onion, finely chopped
1 green chilli, chopped in half
4 inch piece cinnamon bark, broken into pieces
3 curry leaves
1 tsp turmeric
150 ml water
1 tbsp yoghurt
1/2 tsp sugar
1 tsp salt (to taste)
1. Boil the potatoes until they are softened – this will take around 10 minutes. Drain and place to one side.
2. In a pan gently heat up the mustard oil and when it is hot add the mustard seeds and stir for 10 seconds, then add the chilli, cloves, salt, sugar, cinnamon bark and curry leaves and stir once again.
3. Add the onion to the pan and stir into the spices. When they have softened and begin to bronze add the turmeric followed by the potatoes and stir in together so that they are properly coated in the spices.
4. Place the water and yoghurt in the pan and gently simmer with the lid on until the water has almost completely been absorbed.