Nutmeg Disrupted

An Alberta girl eats, cooks, and grows!

By

Cookbook Review. The Messy Baker

When the call went out on Twitter for bloggers to possibly receive and review Charmian Christie’s new cookbook from Harper Collins I immediately sent off an email in the hopes I would be lucky enough to be picked.

The Messy Baker on Nutmeg Disrupted

 

 

 

 

 

 

 

 

 

From the first page I was in love with The Messy Baker.

It starts off with a little girls view of her mother in the kitchen, you can see why she is in love with cooking! Then it moves into gadgets and ingredients which is super handy not only if you are a first time baker but I also learnt a few things and I have been baking for over 20 years! There is a nice measurement table and even an emergency substitution section in case you run out of or are short an ingredient.

Some recipes allow you to use cheaters ingredients if you so choose or go completely from scratch!

From flaky to sloppy, smudgy to drippy and everything in between you will be sure to find many fantastic recipes to try.

The first recipe I tried was the Vanilla – Scented Palmiers. It was a great choice as I had everything on hand that I needed. That jar of vanilla sugar I made 100 years ago as waiting for the perfect recipe.  Plus I have always wanted to try Palmiers. I am a huge fan of anything flaky and these do not disappoint.

Vanilla sugar in the Nutmeg Disrupted kitchen

 

 

 

 

 

 

 

 

 

They are a simple yet fancy cookie perfect alongside an afternoon coffee or tea…..or perhaps a few for breakfast as you’re rushing out the door. But not before you scribble a quick note for the teenager to “Do NOT eat , need to take pictures first. Thanks!”

Palmiers in the Nutmeg Disrupted kitchen

 

 

 

 

 

 

 

 

 

So good! You will find the recipe for those in the Flaky section of the book. With chocolate or without, these are fabulous and you can’t stop at one.

The other recipe I tried this week comes from the  Gritty section which quickly caught my eye. Actually many did but I had to try the Back an White Sesame Snaps first. Again, I happen to have everything needed only because I seen Black Sesame seeds in the store a few weeks back and thought they were cool,  I bought some.

Sesame Seeds in the Nutmeg Disrupted kitchen

 

 

 

 

 

 

 

 

Visually these are spectacular! They are easy to make and are as good as the ones we all ate growing up. The black sesame seeds add an earthy flavor which works very nicely with the honey.

Sesame Snaps from Nutmeg Disrupted

 

 

 

 

 

 

 

 

There are so many recipes in this book I want to try I wish I had more time this week. I assure you there will be many more posts on recipes from The Messy Baker in the weeks and months ahead. I already plan on making the Sweet Potato Samosas, The Smoky Mushroom Crepes and the Peppery Pear and Smoke Gouda Dutch Baby. But now I must pack as I head off to Vancouver in the morning for the second annual Food Bloggers of Canada Conference!

But before I go I want to announce my very first give away here on Nutmeg Disrupted.

I have a copy of The Messy Baker to send out to one lucky reader! Enter below an also share my Facebook page for an extra entry!

Thanks everyone! Good luck and Happy Baking.

 

 

a Rafflecopter giveaway

Pin ItShare on Facebook

By

Recipe Review. Red Lentil Coconut Dhal

I have to admit, I have never made any sort of Indian dish from scratch before. Sure I have used the jarred Butter Chicken sauce from Pataks and it is delicious but there is something to be said for making something from scratch. The layers of flavours building to create something spectacular is part of why I love cooking so much. And this dish had that and more.

A few days ago I tried the Red Lentil Coconut Dhal with Sweet Potatoes and Kale from Life Through the Kitchen Window. OMG!!! It was outstanding. I was a bit concerned that I didn’t have all the ingredients listed but Marlene assured me that it would be fantastic even if I didn’t have everything. And she was not joking. It was spicy but not too spicy and the sweetness from the sweet potato was perfect. There was a bit of bite from the kale and lentils and the creaminess was very nice. I served it with heated naan alongside of pork carnitas. It was the perfect Indian Mexican fusion.

 

Red Lentil Coconut Dhal with Sweet Potatoe ad Kale from Nutmeg Dispruted

 

 

 

 

 

 

 

 

 

Following Marlene’s direction I let my pantry dictate the recipe. I did not have any black mustard seed and though I do have regular mustard seed in my spice drawer I decided to not use it. Also I did not have any kalonji. Having never heard of it I inquired what exactly it was. I learnt that is has a carroty flavor and look forward to trying it soon!

Ingredients for the Dhal from Nutmeg Disrupted

 

 

 

 

 

 

 

 

 

I used a Chana Masala as that is what I had in my spice collection. I used a regular chili powder and added just a touch of curry powder to the mix.

building the dhal from Nutmeg Disrupted

 

 

 

 

 

 

 

 

 

 

I sauted the sweet potatoes until they were nice and caramelized, not to the point of burnt but I made sure they were nice and dark brown before I added the onion, garlic and chilis. I followed the recipe exactly as she has it written. And I will say this, you really must invest in coconut oil if you have not yet. It adds a very nice coconut flavor to the dish and any dish you may use it in. The bonus is it is very good for you.

This is definitely a new favorite and I know I will be making it often. I had enough that I enjoyed it for 3 days and it is just as good the next day! I cut up some tortillas and get them a quick fry the second day and enjoyed it somewhat like a dip. And on day three I heated the rest in the oven and had it alongside a fresh green salad. Really it is the perfect compliment alongside any main dish you plan on serving.

I know you will enjoy it as much as I did!

 

 

 

 

 

 

Pin ItShare on Facebook

By

Sweet Curry Roasted Pistachios

If you are looking for a unique twist on a snacking idea look no further.

The sweet and savory touches of these pistachios are outstanding! Really they are like nothing I have tired before.

I have always been a huge pistachio fan and have an intense love of curry so it seemed like a great fit. The addition of brown sugar adds just the right amount of sweet and balances out the heat from the cayenne. Truly quite spectacular.

You will notice when they are baking the aroma of the coconut oil is quite prominent and fills the kitchen with the most wonderful smell.

Sweet Curry Roasted Pistachios

3 cups of pistachios

2 tablespoons of curry powder

2 tablespoons of coconut oil

1 tablespoon of maple syrup

3 tablespoons of brown sugar

1/2 teaspoon of salt

a few dashes of cayenne powder

Fresh Pistchios before the curry from Nutmeg Disrupted

Curry for the pistachios form Nutmeg Disrupted

 

 

 

 

 

 

 

 

In a medium saucepan heat the curry powder, coconut oil, maple syrup, salt and cayenne over low heat. Pre heat the oven to 300 degrees. Prep a cookie sheet with parchment paper. Once the oil syrup liquid is warm add the pistachios and stir to coat well.

Pour the nuts into the cookie sheet and pop into the over to roast. Stir a few times to assure the entire the coating on the nuts dries. When they loo dry remove them from the over and sprinkle liberally with the brown sugar. Give the cookie sheet a shake to coat all sides of the nuts. Allow to cool completely.

Sweet Curry Roasted Pistachios from Nutmeg Disrupted

 

 

 

 

 

 

 

 

 

Store in a sealed container.

 

Pin ItShare on Facebook
Content Protected Using Blog Protector By: PcDrome.
Visit Us On FacebookVisit Us On TwitterVisit Us On PinterestVisit Us On Google PlusVisit Us On LinkedinCheck Our Feed