Mashed Potato and Chickpea Waffles

Savoury Potato and Chickpea Waffles

Savoury Potato and Chickpea Waffles

I don’t think I’ve ever purposely made mashed potato before. I’m not a fan of “mushy food”, I like my food with a bit of texture. The idea of mashed potato waffles, however, intrigued me, except every recipe I came across called for leftover mashed potato. As if these waffles are an afterthought, a clever thing you can make with day old mashed potatoes. The good news is, you don’t need leftover mashed potatoes to make these waffles; you can make mashed potato from scratch for the sole purpose of waffling it. Also, there’s chickpea flour in the waffles, not actual chickpeas – I feel it’s important to mention this before we move on. There’s nutritional yeast as well, and a host of beautiful spices, making this mashed potato and chickpea waffles deeply savoury. They’re similar to these, except in waffle form.

On the spice front, I added a tablespoon of pilpelchuma spice the first time I tried these waffles. A blend of garlic and chilli, pilpelchuma, a vibrant and warming Libyan condiment, adds a bold rich kick to dishes. It’s wonderful in these waffles but when my stash ran out, I found out through experimenting that a dash of garlic powder, cayenne pepper, sweet paprika and cumin also works brilliantly. Feel free to adjust the spices according to your preference, if you make these. I think it has just the right bout of heat and spicy aroma, but then I’m African and I like spicy food.

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Harissa Roasted Potato, Okra and Broccoli

Roasted Potato, Okra and Broccoli

Roasted Potato, Okra and Broccoli

Sadly, the wonderful farm market where we get our fruits and vegetables is closed for winter. The good thing is, we don’t have to drive all the way down to Richmond anymore. Except I miss the drive a little; I miss finding quiet country roads that felt far away from the city.
We’re back at our local grocery store, which isn’t bad, I suppose – it’s constantly piled high with impeccable produce and every once in a while I find old favourites like okra (in winter!). I don’t always know what to do with okra, but, and I think I’ve mentioned this before, I usually can’t resist them.
Then there’s harissa – it started with a tube here, a can there, and I have quite a collection on my hands now. But it’s all good because it all leads up to the makings of a weeknight meal – that’s how this harissa roasted potato, okra and broccoli came to be.

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Lemon Tea Cakes

Lemon Tea Cakes

Lemon Tea Cakes Lemon Tea Cakes

I’ve made lemon tea cakes two weekends in a row; so basically every Sunday in this New Year. I like them; they’re easy to whip up and goes splendidly with coffee or tea. It’s also given me a reason to go back to journaling.
I’ve kept diaries for as long as I can remember, but then a few years ago I stopped. I guess I was too busy or something. Last year, without meaning to, I started journaling again when I got a Traveler’s Notebook for Christmas.

Going back to writing felt familiar and comforting, so I took the concept further and built a few rituals around my journaling. I do Morning Pages on weekday mornings, and on weekends I usually bake something special, have a leisurely breakfast and take my time to pour out my heart on paper; it really is therapeutic.

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Black-Eyed Peas, Sweet Potato and Kale Soup

Black-Eyed Peas, Sweet Potato and Kale Soup

Ceperly Park

Black-Eyed Peas, Sweet Potato and Kale Soup

I hope your holiday break, like mine, was relaxing, joyous, sleep-filled and a little magical. I believe all these things are requisite for turning over the New Year. And if you do, do resolutions, I hope it leads to your best year yet.

I didn’t really set any resolutions for this new year, but we kept with the tradition of eating black-eyed peas, then went for a long walk along the seawall. This year we had black-eyed peas, sweet potato and kale soup for dinner.
I found the recipe while cleaning out my little bedside drawer; it had been in there for at least half a decade. I can’t be sure now, but I think this soup from a few years back was adapted from this recipe.

This thing is, I lost the recipe just as soon as I found it, I must have thrown out the piece of paper it was printed on with the rest of the trash. Luckily, my wonderful sister and soup connoisseur, whose new year’s resolution, I think, is to eat lots of soup this winter, came to the rescue.

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Savoury Lentil Pie

Lentil and Vegetable Pie

Lentil and Vegetable Pie

Lentil and Vegetable Pie

Just a few more days to Christmas and all is calm on the preparation front. We’re opting once again for a quieter relaxed holiday. It’ll be a small gathering with friends in Surrey on Christmas day. Two weeks ago we pre-ordered a bûche de noel that we’ll pick up on Christmas Eve on our way back from snowshoeing on the North Shore.
We’ll do a little dinner at home on Boxing Day, my sister is making oven-baked veggie-filled jollof, because it just won’t feel like Christmas without a big pot of jollof. And my contribution to dinner will be a savoury lentil pie; I’m pretty confident it’ll go nicely with the rice dish.

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