29 March 2017

Green Mango Curd Tart Recipe & Giveaway

Green Mango Curd Tart

Doesn't that look gorgeous? 

It's a fruity, but slightly tangy Indian twist on a French style tart from Anjum Anand. It's super simple to make, but looks and tastes spectacular.

This recipe comes from Anjum Anand, an award-winning TV chef and cookery writer who founded The Spice Tailor brand in 2011. The Spice Tailor is an authentic cook-at-home range of Indian sauces, chutney and breads (scroll down to the bottom of this post for my Spice Tailor giveaway).

This green mango curd tart isn't one for my vegan readers (don't worry I have a vegan caramel and Oreo cheesecake coming up this week), but the cookbook is an excellent choice for all my readers. There are lots of delicious veggie and vegan recipes to choose from.

Cookbook Review

I Love India by Anjum Anand

This is Anjum's eighth cookbook and it's a real beauty. It's absolutely full of stunning photos of India and Indian food. 

It's a fabulously colourful and pleasingly designed book that's a pleasure to read or just flick through. There are plenty of background stories to give you a feel of India and some lovely stories from Anjum as well lots of recipe photos, which is a must for me. Nothing turns me off more than a cookbook with no photos.

And even better there are lots of vegetarian and vegan recipes to choose from.

I'm not always excited by Indian cookery books, but I have to say I'm tempted to make quite a few recipes from this book. Here are a few that caught my eye.

Rajasthani Chickpea Dumpling Curry

Cookbook Recipes:

  • Rajasthani Chickpea Dumpling Curry
  • Bengali Lentil Cakes in a Mildly Spiced Sauce
  • Barbecued Courgettes with Bengali Sauce
  • Maharashtra's Ultimate Potato Burger
  • Flame-Grilled Spiced Sweetcorn

Vegetarian Recipe Count 73 out of 117 recipes  
Vegan Recipe Count 57 out of 117 recipes 

Format: Hardback
Pages:  224
Publisher:  Quadrille Publishing
ISBN:  978-1849495639
Published:  9 March 2017

print recipe
Green Mango Curd Tart
Green Mango Curd Tart
"This recipe is in the tradition of the classic French tarts that I love so much, with the added bonus of the health properties of this fruit, so dessert is not all bad! This will not be as smooth as a classic lemon tart, as the mango has some texture, and it will also be lighter as the filling is as much green mango as it is cream." - Anjum Anand
  • 120g (1⁄2 cup) unsalted butter, at room temperature
  • 75g (1⁄2 cup) icing (confectioner’s) sugar, sifted, plus more to serve
  • 2 egg yolks, plus 1 egg white
  • 250g (2 cups) plain (all-purpose) flour
  • a good pinch of salt
  • 400–450g (14oz–1lb) whole green mangoes (if they are small, use the higher amount as there is more wastage)
  • 2 large eggs
  • 180g (scant 1 cup) caster sugar
  • 30g (2 tbsp) unsalted butter, melted
  • 220ml (scant 1 cup) double (heavy) cream
  • 1 tub of creme fraiche to serve (optional)
1. Start with the pastry. In a large bowl, or using a food mixer, cream together the butter and sugar until light, pale and creamy. Add the 2 egg yolks and stir well to mix them in. Add the flour and salt and rub into the mixture with your fingers, as you would with a crumble. Once the texture is sandy and crumbly, add 1 tbsp water and bring together into a ball with your hands. If it does not come together, add another 1 tbsp water. Make sure the pastry isn’t too crumbly; the heat from your hands will help it come together but do not over-work it, or it will be tough. Form it into a ball, wrap in cling film (plastic wrap), pat into a large disc and refrigerate for 30 minutes.
2. Once the dough has chilled, roll it out (still on the cling film) as evenly as possible into a round about 3mm (1⁄8in) thick. Using the cling film, transfer to a 23cm (9in) loose-bottomed tart tin and place inside, gently pushing the corners in the tin so that it fits completely and comes up the sides. Cut off the excess pastry by rolling the pin over the tin. Prick the base of the pastry all over with a fork, line with foil and fill with baking beans, dried beans, or raw rice. Place in the fridge for 20 minutes, and preheat the oven to 160°C/325°F/gas mark.3. Bake for 12 minutes, then carefully lift out the foil and beans and bake for a further 20–25 minutes or until it is a lovely golden colour. Peel the mangoes and cut the flesh away from the stone. You need about 220g (8oz) flesh – please weigh it. Blend it with the eggs, sugar, melted butter and cream until smooth. Strain about a quarter of it and remove the fibres of the mango left in the sieve (don’t take them all out as they add texture). Skim off any bubbles from the surface.4. Brush the inside of the pastry with some of the reserved egg white and place back in the oven for 1 minute. Now reduce the oven temperature to 120°C/250°F/gas mark ½. Fill the tart with the filling and gently place in the oven, or fill while it is on the shelf already. Bake for 25–30 minutes, or until just set on the surface, with a slight skin. Remove from the oven and leave to cool. Once cool, place in the fridge for 2 hours. Dredge with icing sugar and serve as is, or with crème fraîche.5. Enjoy!
Total time: (not including chill time)

Yield: Makes a 23cm (9in) tart (serves 8)

Spice Tailor Giveaway

To celebrate this new cookbook I have a wonderful giveaway from The Spice Tailor. Three lucky winners will receive a Spice Tailor Jute Bag with a selection of products from The Spice Tailor and a copy of the new cookbook I Love India.

How do I enter?

Just leave me a comment telling me what your favourite Indian dish is and enter via the rafflecopter, where you will find extra entry options.

This giveaway is open to UK residents aged 18 or over and will close on 30 April 2017.

Good Luck!

Disclosure: The Spice Tailor a cookbook and a gift set to photograph for this giveaway. I was not expected to write a positive review and any opinions expressed are my own.

27 March 2017

7 Recipes for the Week Ahead (27 March 2017)

Happy Monday everyone!

How has your week been?

We had another busy week. The weekend was busy too. Cooper got his own Raspberry Pi (a credit card sized computer that was originally designed for educational purposes). The kids' pack we bought was fabulous. It came with a Lego style instruction booklet, which meant he could set it up himself.  It came with an SD card loaded with an operating system, Minecraft and the Scratch coding system on it which is used in schools, albeit usually for older children, so he's had great fun coding.

On Sunday I made a Vegan Oreo and Caramel Cheesecake for Graham (recipe coming soon, it was awesome) and we visited my mum for mother's day laden with cake and gifts.

Now it's Monday and time to plan for the week ahead, so it's time for Meat Free Mondays and another delicious selection of recipes to share.

20 March 2017

Meat Free Mondays - 7 Recipes for the Week Ahead (20 March 2017)

Happy Monday everyone. 

I was about to wish you happy birthday. I have no idea why. Maybe because my dad's birthday is coming up swiftly followed by my own. I did of course mean to wish you a happy Monday as it's the start of a new week with all it's possibilities and seven tasty new recipes to try for Meat Free Mondays.

Of course the concept of  Meat Free Mondays is to encourage you to eat meat-free once a week, but I hope to share so many amazing recipes with you each week that you'll eat meat-free at least a few times a week.

19 March 2017

Spinach and Lemon Pesto Recipe

Spinach and Lemon Pesto Recipe. Suitable for vegetarian, vegan and dairy-free diets. www.tinnedtomatoes.com

We eat rather a lot of pesto in this house. Well it's gorgeous stuff isn't it? 

I have to hold my hands up and admit that most of the pesto we eat is jarred. I do make my own pesto, but sods law means that when I want pesto to spread in a wrap or to stir through pasta, I don't have all the ingredients that I need to make it, so I end up using jarred pesto. 

Don't get me wrong jarred pesto can be very good and both Sacla and Mr Organic do really nice vegan pesto, which I always stock up on for emergencies.

16 March 2017

Slow Cooker Veggie Sausage, Mushroom & Chickpea Stew (vegan crockpot recipe)

Yes, I've had my slow cooker bubbling away again.

This time I made a tomato based veggie sausage, mushrooms and chickpea stew. A wonderfully comforting dish that was easy to throw together.

I don't know what happened, it must have been the sunshine streaming in that made me feel full of energy and ready to think about making dinner first thing in the morning. I don't usually have a thought about it until much later in the day.

In fact Graham and I have a little dance each night. After work the first thing he asks me, either as he arrives home (on my day off) or on the way home in the car (if I've been at work) is "What's for dinner?". It drives me nuts. Often because I've already discussed it with him and he hasn't been paying attention or just because I haven't decided yet. Recently I've taken to saying "I'm not telling you!". I know it's childish, but I just can't resist and it's so funny as it makes him even more desperate to know.

Graham arrived home after lunch on Saturday and I probably still refused to tell him what dinner was, even though it was bubbling away in plain sight through the clear lid of the slow cooker. It's definitely a bit of a game now.

Slow Cooker Veggie Sausage, Mushroom & Chickpea Stew

13 March 2017

Meat Free Mondays - 7 Recipes for the Week Ahead (13 March 2017)

Happy Monday!

It's time for Meat Free Monday.

It's all about trying to eat meat-free at least once a week, but I hope to share so many delicious veggie and vegan recipes with you each week that you will be inspired to eat veggie more than once a week.