Paneer Masala Curry or Gravy

The Indian grocer near our home sells hot meals from a small counter at the back of the store. The menu is based on the whim of the cook and each day there are 3 different curries available. Last week we bought a paneer curry and the cook told us it was a tomato gravy thickened with flour. We put it over our spicy oven roasted potatoes and wow! Paneer is better than cheese curds. I have been buying jars of butter chicken sauce or curry sauce at the grocery store but they are relatively expensive and higher in fat and sodium than our usual meals. Today I experimented with a recipe found on Spice Up the Curry. Yum! There will be no need to go to the store to buy a jar of curry sauce or "gravy" in the future. The sauce could be used with other vegetables, lentils or meat.


Sauté in 1 tbsp of coconut oil or ghee:

2 coarsely chopped onions
2 cloves chopped garlic
2 pods cardamom, husks removed
2 teaspoons cumin seed
1 inch fresh ginger, chopped
1 inch fresh turmeric, chopped
1 jalapeno pepper, with seeds if you want heat
1/2 tsp salt

When the onions are soft and starting to brown, add 4 large tomatoes, coarsely chopped (3 cups)

Simmer until vegetables are cooked.

Transfer the vegetables to a blender and blend on high until puréed. Add 1 to 1-1/2 tablespoons of flour to the mixture while the blender is on low.

Transfer the blended vegetables back to the pan. Add 300-400 grams of diced paneer cheese, 1/2 cup of plain yogurt and 2-4 tablespoons of 10% cream. Stir until combined and adjust seasonings to taste.

Add 1 teaspoon garam masala, hot chili powder and black pepper if desired.

Heat on low but do not allow the curry to boil. Serve over potatoes, vegetables, rice or with naan bread. Like all curries, the flavour improves with time and leftovers are delicious.

(Vegans could use tofu cubes and skip or substitute the dairy ingredients)

Mocha Walnut Torte

One of the housekeepers at work makes the most amazing European pastries. She often brings in a tray of goodies that we devour in short order. Last week she brought in walnut cake that was so good that I asked for her recipe. She proceeded to tell me she adds a rounded spoonful of this and that for each egg and little more of this and a little less of that! Her daughter works with the therapy team and she wrote out a recipe that I could follow. It turned out very well and even though it seems long, it is not hard to make. The cake is not very sweet and it can be served in thin slices. It was perfect for birthday we celebrated today.


Sponge Cake

7 eggs, separated                  2 tbsp cocoa (optional- decrease flour by 1 tbsp)
7 tbsp sugar                          1 tsp baking powder
7 tbsp flour                            1 cup crushed walnuts
                                              1 tsp instant coffee or espresso granules (optional)

Line 2 - 8 or 9 inch square or round pans with greased parchment paper. Preheat oven to 350 degrees.

1. Beat egg whites on high in mixer with a pinch of salt. When the eggs start to get foamy, add sugar and beat until stiff peaks form.

2. Add egg yolks and beat with mixer until they are incorporated.

3. Slowly fold in dry ingredients with a spatula- flour, (cocoa), baking powder, walnuts

Divide batter between two pans and bake for 30-35 minutes until set and golden brown.
Remove cake from pans and allow to cool. Each cake is cut in half horizontally so you have 4 layers.

Butter Cream Filling

6 egg whites
1 cup sugar
1 tsp vanilla
1 cup softened butter

1. Put eggs in double boiler with sugar. Mix together and heat, stirring constantly until sugar dissolves.(approx 110F)
2. Add eggs to mixer and beat on high until stiff peaks form.
3. Add softened butter a tablespoon at a time to the egg white mixture and continue beating.
4. Add flavouring as desired. I added 2 tbsp melted 50% cocoa chocolate chips and 2 tsp instant coffee. You can use Nutella as well and walnuts can be added to the filling if desired.

Spread butter cream filling between layers and on top of cake. Garnish with walnuts, chocolate covered coffee beans or anything else that tickles your fancy. I used candied walnuts.

 Candied Walnuts

Place 1/2 cup walnuts, 1/2 tbsp butter and 1/8 cup white sugar in frying pan. Heat over medium heat and stir ingredients together until the nuts are lightly toasted and the sugar is melted. Cool and use as a garnish on top of the cake

The cake slices best if it is refrigerated.