Wednesday, April 20, 2011

Spiced Fish Cakes

from sea to table
Okay, I know it has been weeks since I have posted anything on m blog. I think it has to do with all this beautiful sun we are currently having. I have a slew of great recipes to post in the coming days.

catch of the day Cod

Living so close to the sea has so many advantages and I know that I am so grateful that at anytime I can go out and get myself a lovely catch of the day and whip something up like  fish cakes. Oh, they sound like a lot of work and expense but, really these are fun to make and they taste fantastic. Match them up with a great salad for a light lunch, or serve with a spicy chutney and serve as an starter at your next get together. These would be perfect for good Friday and those celebrating Easter and having a lot of mouths to feed these will be a huge hit.

Spiced Fish Cakes adapted from Anjum's New Indian

These cakes are full of flavor, light and not too spicy. These cakes work well with many types of fish and Anjum suggests trying salmon or even trout. I so on that train. Any white thick flesh fish would work here. try serving with a great spicy chutney or a nice coriander cucumber taziki.

Makes 12-16 small cocktail cakes

5 cloves
2 cm piece of cinnamon
1½ teaspoon cumin seeds
browning onions
5 tbsp vegetable oil
1 small/medium onion, peeled and chopped-diced'
5 large cloves of garlic,peeled and chopped
1 tbsp chopped ginger
salt, to taste
½-1/3 tsp red chili powder
1 tsp garam masala
1½-2 tsp dried mango powder (available at or Asian food markets
450g of fish fillets, such as cod, haddock, salmon,trout
15 g fresh coriander leaves and stalks, chopped
1 large egg,beaten
60-70g fresh breadcrumbs(about 2 large slices, to bind

Grind together the cloves, cinnamon and cumin seeds to a fine powder (I use my coffee grinder)
Heat 2 tablespoons of oil in a small non-stick frying pan and fry the onions. I always fry my onions on a medium heat to get them nice and browned.You want them to cook slowly to get that deep color and flavor, but not to burn them.Add the garlic and the ginger and cook, stirring, over a low heat, for a minute.Add the salt and all the spices; cook for another half minute or so.

flake with a fork
Meanwhile cook the fish in a pan in just enough water to cover and cook until they are just opaque- this takes 2-4 minutes depending on the thickness of your fish. Drain in a strainer and then add to a large mixing bowl and flake into pieces.

Mix together the spiced onion mixture, fish and coriander. Taste and adjust the chilli, salt and dried mango powder (for tartness). Stir in the egg and then the breadcrumbs to bind. Use as much as you need for soft cakes that will hold their shape. Form into small, flat cakes.

Heat half of the remaining oil in a large non-stick pan. Add half the cakes and fry over a lowish heat until both sides have browned, around 2 minutes per side. Repeat and drain on paper towel. Serve hot, with salad or as a starter. They will fill you with happiness.

Monday, April 4, 2011

Maple Sugar And Black Cardamom Cinnamon Rolls With Light Mucovado Brown Sugar

Good Morning Sunday
There is nothing more comforting then hearing your child ask you to go bake in the kitchen with them. Like most 5 year olds Lilla A loves Swedish Bullar. I  undoubtedly love American style cinnamon rolls. We have to compromise in this household, and this is what I have come up with. It's a labor of love, and a pretty darn crossbreed if I do say so myself.

A traditional Swedish Bullar is a sweet dough that  is based on the standard dough recipe. Add yeast to sugar-milk, add in flour, sugar, eggs, knead and let rise. Roll out add the toppings which is usually margarine blended with cinnamon and white sugar. Spread on the rolled out dough and rolled, sliced and egg washed and topped with pearl sugar. Mine is not so different, but it is tweaked to add a little pizazz to them.

grind your own cardamom
 In baking do not be afraid to grind your own spices. These are whole black cardamom seeds. If you got yourself a coffee grinder, do give it a try with these. The smell is fantastic. You could also use a mortar and pestle. Give yourself the pleasure of sharing these at your next breakfast table or afternoon tea. I am sure you will agree they will give you  great comfort.

Maple Sugar And Black Cardamom Cinnamon Rolls

recipe as follows:
3-4 teaspoons of whole black cardamom ground. (will equal about 1½ teaspoon of ground ) or just add in already ground.

50g of fresh sweet yeast or 3½ tablespoons of dry yeast
1 cup warm milk
1/3 cup white sugar
½ cup melted coconut oil or you can use butter
1 tsp salt
2 eggs
mmm goodness....
4 cups of flour or more to make a smooth dough

How to filling:

½ cup to 3/4 cup soft butter
½ cup-3/4 cup soft light brown sugar
2-3 tablespoons of good quality cinnamon

  1. Dissolve yeast in warm milk
  2. Add the rest off ingredients and mix well(.Remember to add in your ground cardamom to the dough) Knead into a ball.
  3. Let rise until double in size(about one hour)
  4. When ready, roll out into about 1/4 inch thick square-rectangle 
  5. Spread softened butter on the rolled out dough 
  6. Then sprinkle your cinnamon covering all the edges
  7. Sprinkle on the light brown sugar and fan out so it is evenly covered 
  8. Roll up your dough. be sure to make it quite tight and uniform so you can get equal slices
  9. rolled and ready to slice
    Preheat oven to 400 degrees F or 200 degrees C and line your baking trays-cookie sheets with lovely little wide size muffin liners.¨
  10. Slice in to 3/4 inch or less give or take and let rise in a warm spot for about one hour.
  11. After they have rises for the second time lightly beat an egg and gently egg wash the tops of your BULLAR/ Cinnamon rolls and sprinkle with if you can find Swedish pearl sugar(maybe at Ikea stores or the internet) or I used Real Canadian Maple sugar granulated sugar  available at  which just added the most amazing taste and texture.
so nice
You need to bake these for about 8-10 minutes. Watch closely. The maple sugar melts and can burn easily.

Remove from the oven and let cool on a baking rack. Serve warm or these freeze very well. Just reheat in the oven for 5 minutes. I hope you enjoy them. Have a great spring day; where ever you are. Thanks for dropping by and hope to see you again.