Potato and Cauliflower curry: onions fried with a spice mix of mustard seeds, cumin, coriander, fenugreek, cayenne pepper and cardomom. Fresh ginger and garlic added, followed by carrots, potatoes and cauliflower. Whizzed up tomatoes added for the liquid.
Naan bread: yeast in warm water added to flour and baking powder with some toasted cumin seeds, made into a stiff dough and kneaded for 10 minutes. Cut into pieces and rolled into Naan shapes, brushed with butter and cooked in a frying pan (in the absence of a brick oven).
Finished off with a delicious carrot cake which Dan fetched from the local bakery.
On Friday we had a bbq for the other side of the family, with marinated chicken and grilled veggies as well as some delicious hungarian style salads provided by Jen’s Dad.
Finished off with a delicious apple crumble pie which Dan fetched from the local bakery.
The rest of the weekend was spent in the country where Richard brined and smoked a chicken for us and Elisabeth hacked up her basil plants to make pesto.
Despite being only one year old, Simon is already sampling much of the same kind of food. I see a celebrity chef in the making.