White Chocolate isn't really Chocolate.....

So here's the deal. We all know that white chocolate isn't really chocolate, that it's just cocoa butter with added ingredients which turn it into white chocolate and blah, blah, blah. Although, I'm no chocolate connoisseur, I'm also not a 'Milky Bar Kid!' not that Milky Bars ever purported to being chocolate.  

When my boys were younger, they often tried to convince me to buy them a bar of white chocolate as an after-school treat, claiming that it wasn't even chocolate! How do children even find these facts out at such tender ages? There were days where I would relent under pressure, three against one and all that, so my compromise would be a bar of Lindt white chocolate to share, and the negotiation would be concluded with me being included in the division!

Now we all know that every cook's repertoire has to have a chocolate chip cookie recipe. Everyone claims that theirs is the best cookie recipe, so I'm also going to jump on the bandwagon. Yes I think once you've had my cookies, 'you ain't goin' nowhere.' That's for all you Bob Dylan fans.

White Chocolate Chip & Pistachio cookies

Makes 18 Cookies

• 200g Plain Flour, sifted

• 1 tsp Baking Powder

• 100g Butter, softened

• 100g Light Brown Muscovado Sugar

• 1 tsp Pure Vanilla Extract 

• 1 Egg

• 100g White Chocolate Chips, good quality (I use a bar of Lindt White Chocolate)

• 85g Pistachio Nuts, shelled and unsalted

method

• Pre heat the oven to 165 degrees C. (My oven is fan assisted, so a moderate oven).

• Break up the bar of white chocolate into the smallest pieces you can, (I use a rolling pin), and place them into a large mixing bowl.

• Chop the pistachio nuts finely and add them to the chocolate in the bowl.

• Place all the remaining ingredients into the bowl and beat until they are all thoroughly combined. (I use a hand held electric beater).

• Use two baking trays and cover each with baking parchment.

• Place 9 mounds of the mixture onto each tray, so 18 in all. Make sure that they are spaced well apart to allow for spreading during cooking. 

• Bake in the oven for 10-12 minutes until the cookies are slightly golden. (They may look underdone, but don't be tempted to leave them in. This is why they have the soft gooey centre).

• Allow the cookies to cool on a wire rack before serving.

tips

• You can make any variation of cookie, milk chocolate, dark chocolate, cranberry and pecan, chopped apricot and almond and so on.

• I often place the cookies in batches of 9 into a cellophane bag and tie up with ribbon to give to my friends. Enjoy the whoops of joy!

Al Fresco

I'm longing to feel the sun on my skin. I want to sit and eat al fresco just as we did six weeks ago when we enjoyed the clement weather during the days leading up to my son's wedding. It actually feels more like October, rather than June. But hey ho, I'm not going to let that dampen my spirits and I'm going full steam ahead with my summertime plans for al fresco dining. The tandoori chicken mini fillets recipe that I posted yesterday can be cooked on the barbecue after marinating overnight. Enjoy sipping your mint, lemon verbena and citrus-infused Pimm’s, whilst revelling in wafts of chargrilled chicken. Over the years I have cooked and presented my sons with so many dishes, some being particularly onerous, but there is always an 'ooh' and an 'aah' from them whenever I prepare the easiest accompaniment to any food. My 'anytime guacamole' goes with absolutely anything and I mean anything. In our house it's devoured with my homemade tortilla chips. By that I don't mean that I'm mixing the masa harina to form a dough, (although that isn't too difficult either and is well worth doing for those who are gluten free). I usually buy soft corn and flour tortillas, cut them up into small triangles and deep fry. Allow to cool and store them in an airtight container for several days. For those of you who are carb free, devour this guacamole with your meat, chicken, fish or vegetables. Alternatively, spread onto your toast, put it in your sandwiches or just use it as a dressing for your salads, by loosening it with fat free yoghurt. I'm sure you'll enjoy what in our home is simply referred to as 'guac!'

Guacamole

Serves 4-6

• 4 ripe Avocados

• 3 tablespoons of fat free Natural Yoghurt (use sour cream if you want to indulge!)

• 1 Lemon

• 1 Lime

• 2 Tomatoes, finely chopped

• 1 Green Chilli, finely chopped

• 5 tablespoons Coriander, finely chopped

• Salt to taste (I use just under a teaspoon in this recipe)

Method

• Halve and stone the avocados and scoop the flesh out and place into a bowl.

• Add the juice of a whole lemon & the juice of a whole lime into the bowl with the avocados.

• Add all the other ingredients into the bowl and mash the avocados with a fork or a potato masher.

• Make sure that all the ingredients are well mixed. I prefer to do this by hand rather than in my food processor, because I like the guacamole to have texture. It can however be blended together in a food processor if you want a smooth consistency.

Tips

• I make and serve my guacamole in a traditional Mexican Molcajete. This is a mortar and the Tejolete is the pestle, which are hand carved from a single piece of basalt rock. It's perfect for crushing spices and making spice blends and I also use it for making homemade pesto.

• If you want to use the guacamole as a dressing for your salads, I would blitz all the ingredients in a food processor and add another 3 tablespoons of fat free yoghurt to loosen it.

 

Throwback Tuesday

It's so grey and it's threatening to rain out there, but I'm hoping this is transient. Admittedly, I'd rather be sitting in the Suzanne-Lenglen court at Roland-Garros watching the 'King of Clay' race through to the quarter finals. Vamos Rafa! Actually it's me who better get a move on! I have some old university friends visiting and I'd like to prepare something nostalgic, but with my modern twist. At university, tandoori chicken was one of the few things that I could offer my friends. This was not because I painstakingly cooked for them, nothing could be further from the truth. I would bring large tupperware boxes of cooked tandoori chicken and foiled wrapped aloo paranthas from my mother for all my friends on my return to halls after the weekend. It became a ritual that Sunday nights would be spent unravelling foil parcels, much to the delight of my fellow students. I soon became very popular and everyone anticipated our Sunday night feasts. So tonight, they're going to enjoy tandoori chicken with a difference!

Tandoori Chicken Appetiser Spoons

Serves 6 as an Appetiser

• 500g Chicken Mini Fillets

• 3 tbsp of Greek Yogurt

• Half a Lemon

• Half a Lime

• 2 cloves Garlic

• 3cm piece of Ginger

• 1 Green Chilli

• 1 tsp Salt

• 1 tsp Garam Masala

• 1 tsp Paprika

• 0.5 tsp Tandoori Masala

• 2 tbsp Sunflower Oil

• 4 tbsp Greek Yogurt

• 1 tsp Chaat Masala

• 2 tbsp Coriander (finely chopped)

METHOD

• Place the chicken into a bowl and add 3 tbsp of yoghurt, the lemon and the lime.

• Grind the garlic, ginger and chilli into a paste in a herb mill. If you don't have one, just chop these ingredients finely.

• Put the ginger, garlic and chilli into the bowl with the chicken.

• Add the salt, garam masala, paprika and tandoori masala.

• Stir the chicken, making sure that all the ingredients are mixed well.

• Cover the bowl with cling film and leave it in the fridge overnight.

• Remove from the fridge for 30 minutes before cooking.

• Heat a griddle pan on a moderate setting and add 1 tbsp of oil.

• Once the pan has heated up, add half the chicken and cook until golden brown and the flip the fillets to cook them on the other side. Remove them onto a plate.

• Repeat this process with the remaining chicken.

• Mix the 4 tbsp of yoghurt in a small bowl with the chaat masala and 1 tbsp of the chopped coriander.

• Allow the chicken mini fillets to rest for 5 Minutes then serve with the yoghurt dressing in a bowl as an accompaniment.

• If you plan to serve them as an appetiser, as I do, then slice up the mini fillets into small pieces.

• Place mounds of chopped chicken onto appetiser spoons and top each appetiser spoon with a teaspoon of spicy yogurt. Place some of the finely chopped coriander on top of the yoghurt.

Congratulations!

I've been so busy over the last few months. My oldest son got married and for weeks before the wedding a million things were buzzing around my head. However, I would like to dedicate this first post to my beautiful new daughter-in-law. Now that things have settled down somewhat, I decided it was fitting to congratulate the couple with a delicious drink. Champagne was so last month, especially in our house! A vibrant cocktail is far more apt. Indian weddings are colourful affairs, so I think a Pomegranate & Orange Martini infused with a hint of Cardamom fits the bill; an homage to the nuptials.

Pomegranate & Orange Martini with a hint of Cardamom

• 35ml Vodka

• 105ml Orange Juice (freshly squeezed)

• Fresh Pomegranate

• Pinch of Ground Cardamom

• Orange Rind

Place the vodka and orange juice into a cocktail shaker and squeeze in a quarter of the fresh pomegranate. Don't worry if any of the seeds fall in. Add a pinch of ground green cardamom. Place the top onto the shaker and shake away. Pour the 'shaken' martini into a martini glass and add a long curled piece of orange rind.

So there we have my colourful and refreshing cocktail...and all that remains for me to say is 'Congratulations darling and welcome to the family!'

Welcome to CardaMUM!

Hi Everyone,

My name is Kiran Soni and welcome to CardaMUM, my food and lifestyle blog. I would like to share with you my passion for cooking and entertaining. For the last thirty-seven years I have been a wife, a Mum to my three boys and now a Grandma. I cook anything and everything, but my primary interest is Indian food, having been brought up on it.

My day job has always been overshadowed by my love for cooking and feeding my family and friends, so writing this blog is an absolute pleasure. I live in London and feel privileged to have access to this restaurant-filled metropolis. My love for food, cooking and eating out seems to have been passed onto my sons, so they in turn are my best clientele. I sincerely hope that you too will enjoy my recipes and the memories that they evoke for me.