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UMEBOSHI AVOCADO SALAD

Click Here to Download Recipe


INGREDIENTS

1 Perfectly Ripe Avocado - Not too squishy!

Lemons; The juice to keep your Avocado from 

darkening and a few thin slices for garnish

Fresh Cilantro, chopped for garnish

FOR THE DRESSING

4 Tbs Olive oil

2 Tbsp Rice Wine Vinegar 

2 Tbsp Dashi*

2 Tbsp Umeboshi Entube

A Dash of Soy Sauce

Salt & Freshly Ground Pepper 

 

** Please Note: This lovely vinaigrette will keep in the fridge for at least a week. You can easily double or 

    triple the amounts so that you have it readily on hand

* Japanese cooking stock, available at all asian markets,  whole foods and on amazon

INSTRUCTIONS

1) Place the olive oil, rice wine vinegar, dashi, Umeboshi Entube, soy, salt and pepper in a jar with a tightly fitting lid. Close the jar and shake vigorously until all ingredients are emulsified. VOILA! Vinaigrette! (Now we ask you: why buy pre-made when homemade is so easy, so much fresher and more delicious - with no mysterious ingredients like potasium sorbate or EDTA??!!)

2) Cut your avocado in half lengthwise. Now remove the pit. You can do this easily by holding the half that has the pit in the palm of one hand, and then whacking the pit with a large, sharp kitchen knife just hard enough to embed the knife in the pit. Wiggle the knife gently to loosen the pit from the flesh. There you go! Now peel each half and squeeze some lemon juice over them to keep them from discoloring.

3) To fan your avocado: With the cut sides of each half down, thinly slice your avocados lengthwise while keeping the shape of each half intact. Gently press the last slice towards the first slice so that each slice lays down on its neighbor. (Think of fanning out a deck of cards). Transfer to a serving dish by sliding your knife under the whole stack to move it as a single unit.

4) Arrange your avocados artfully in your bowl - come on, you know food tastes better when it looks pretty! Shake the dressing well and and drizzle over the avocado. Lay some very thin slices of lemon on top to garnish and finish with a light sprinkle of chopped cilantro.

So beautiful! We dare you not to be impressed with yourself!

 

  

 
 
 
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UMEBOSHI SHRIMP TOAST

PREP TIME: 5 MIN     COOK TIME: 1 HR 20 MIN

Click Here to Download Recipe


INGREDIENTS

1 lb of Poached Bay Shrimp (150-200/Lb)

1/4 Cup of Mayonnaise

1-2 Tbsp Entube Umeboshi Paste 

1/8-1/4 Tsp Cayenne Pepper (To Taste)

TO GARNISH

Freshly Cracked Pepper

Thinly Sliced Cucumbers

Thinly Sliced Radishes

Very Thinly Sliced Red Onion

Pea Shoots or any Micro Greens

** Feeds 4 or 6 as a lunch or 8-10 as a small appetizer

INSTRUCTIONS

1) Drain your shrimp well and pat dry with paper towels.

2) In a large bowl, mix the Umeboshi paste, cayenne,and a pinch of salt into the mayonnaise. Add lemon juice, one good squeeze at a time, until you have a nice consistency. Taste and re-season as desired.

3) Gently fold in the shrimp. Place some shredded greens onto your toast slices. Top each with a spoonful of the shrimp salad.

4) Top each lovely canapé with any of the garnishes we have suggested... or a combo of two or more... or you could also try a slice or a crumble of hard boiled egg, a tiny spoonful of salmon roe or a dab of straight Umeboshi Entube paste here - let your imagination run free...

 

  

 
 
 
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HARISSA SPIKED SHRIMP COCKTAIL

PREP TIME: 5 MIN     COOK TIME: 3 MIN

Click Here to Download Recipe


INGREDIENTS

2 Lbs of Shrimp (About 30) 

1 Lemon

Kosher Salt

FOR THE COCKTAIL SAUCE

1/2 Cup Chilli Sauce*

1/2 Cup Ketchup

3 Tbsp Prepared Horseradish

2 Tbsp Fresh Lemon Juice

1⁄2 Tsp Worcestershire Sauce

2 Tbsp Entube Harissa (or more to taste)

Freshly Cracked Black Pepper and Lemon Wedges to finish 

 

*This may be odd to the uninitiated, but heinz chili sauce gives the recipe its classic, slightly retro base.

INSTRUCTIONS

FOR THE SHRIMP

1) Cut the lemon in half and add it to a large pot of boiling salted water. Add the shrimp and cook, uncovered, for only 3 minutes, until the shrimp are just cooked through. Remove with a slotted spoon to a bowl of cool water. When the shrimp are cool enough to handle, peel and devein them. Keep cold until ready to serve.

 

FOR THE SAUCE

2) Combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce and Entube Harissa. Mix well to combine. 

3) Put your shrimp on a pretty platter and dust with freshly cracked. Nestle in some lemon wedges and a bowl of your beautiful, spicy sauce and watch them disappear!

 

  

 
 
 
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HARISSA TOMATO JAM

PREP TIME: 5 MIN     COOK TIME: 1 HR 20 MIN

Click Here to Download Recipe


INGREDIENTS

1 Lb Roma or Plum tomatoes
3/4 Cup brown sugar
Zest and juice from 1/2 lemon
1 Tbsp Entube Harissa paste (plus another 1/2-1 tsp, as desired) 
1/4 Tsp ground cinnamon
1/4 Tsp ground ginger kosher salt
Cracked pepper 

INSTRUCTIONS

1) Place tomatoes in a blender and rough chop. Don't over blend Alternatively, you can do this by hand. 

2) Place into a pot or skillet. Add the sugar, lemon juice and zest, harissa and spices. 

3) Bring everything up to a boil over medium high heat. 

4) Drop to a gentle simmer and cook down. The time you are cooking it down will depend on how juicy the tomatoes are, and how thick you would like it. Ideally, after about 1 hour, you will find that most of the water is gone and it has the consistency of preserves. If you would like it thicker, continue to cook down, stirring constantly, until it becomes stiffer. Don't let all the moisture cook out though, you will need it once it cools down. 

5) Season with salt and pepper. Taste to see if you would like a touch more harissa as well! I like more, but that's me! 

NOTES

This makes about 2 cups, depending on how far you cook it down.

This will keep in the fridge for a good month, if you pour some olive oil over the jam in the container you are using before you close the lid. The olive oil acts as a barrier against bacteria.

Alternatively, you can freeze what you won't need right away. A jar would also make a lovely gift to a fellow tomato lover!  

http://www.thelemonapron.com/?s=harissa+tomato+jam&x=21&y=13

 
 
 
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HARISSA SPIKED BRUSCHETTA

PREP TIME: 15 MIN COOK TIME: 3 MIN
SERVES 2 

Click Here to Download Recipe


INGREDIENTS

5-6 Roma tomatoes, quartered, middle pulp and seeds removed, finely diced
3-4 Garlic cloves, finely diced
1/3 Cup white onion, finely diced
2 Tbsp chopped parsley
1-2 Tbsp olive oil
2-3 Tsp Entube Harissa paste
Kosher salt
Freshly cracked pepper
Baguette
1/3 Cup freshly grated parmesan for topping 

INSTRUCTIONS

1) Preheat the oven to 375F and raise the rack to the top third of the oven. 

2) Mix the tomatoes, garlic, onions and parsley in a bowl.

3) In a separate bowl, mix the olive oil and harissa paste together. Toss into the veggies. 

4) Taste and season with salt and pepper. Let sit to let the flavors marry. 

5) Cut up the baguette into bite size slices and lay out on a baking sheet. 

6) Spoon some of the topping onto each slice. (about 2-3 tbsp depending on the size of the slices)

7) Sprinkle some of the grated cheese onto each slice. (about 2 tsp) 

8) Place the baking sheet into the oven and bake for about 3-5 minutes, until the cheese has

started to melt into a gooey topping. Serve! 

NOTES

This recipe makes about 2 cups, depending on the size of the tomatoes you are using.

This amount will easily make about 16-18 crostini, or a bit more. For an appetizer, I count on 3 pieces per person.

For a meal where you would probably eat around 5 slices, this will easily serve 4 people. 

http://www.thelemonapron.com/?s=harissa+bru&x=21&y=20

 
 
 
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HARISSA SHAKSHUKA

PREP TIME: 10 MIN     COOK TIME: 40 MIN
SERVES 6

Click Here to Download Recipe


INGREDIENTS

Puff pastry
2 Tbsp olive oil
2 Garlic cloves, minced
3 Shallots, minced
2-3 Cups red (and or orange) peppers, julienned (depending on how large the tart you are baking) 
2-3 Roma tomatoes, seeded and chopped
1 Tbsp (or to taste) of Entube harissa paste
1 Tsp ground cumin
1 Bay leaf, bruised
1 Tbsp sherry vinegar
Kosher salt
Cracked pepper
3 Sprigs fresh thyme
2 Tbsp chopped parsley
Eggs (as many as you are wanting to bake)
Feta cheese (or goat cheese) based on how many you are feeding (about 3 tbsp per serving) 

INSTRUCTIONS

1) Roll out the puff pastry to between 1/8" to 1/6" (3mm to 4mm) to fit the tart pan (with removable bottom) you are using (I used an 8"x11" (20cm x 28cm) rectangular one, but a longer narrower one, or even a round one will work well. It will depend on how many you are serving) Once fitted into the pan, prick with a fork all over the bottom and refrigerate. 

2) Preheat oven to 400F  

3) In a medium sauce pan combine the olive oil and garlic. Cook over med-low heat for about 5 minutes to cook but not brown the garlic. 

4) Add the shallots and red pepper and a few pinches of kosher salt. Cook for about 8 minutes till the pepper is just getting tender. 

5) Add the chopped tomato, harissa and bay leaf. Cook for another 8-10 minutes or until tomatoes are just tender as well. Add the sherry vinegar and more salt and pepper to taste.

6) Remove the puff pastry from the fridge. 

7) Brush the bottom and sides with some beaten egg. 

8) Removing the bay leaf, arrange the pepper mixture all over the bottom, creating shallow wells where you will later want to add the eggs or cheese. 

9) Bake the tart for 20 minutes. 

10) Remove from the oven and carefully crack an egg into each well (alternatively, crumble the cheese into the wells)

11) Return to the oven and bake for another 6-7 minutes, or until the eggs are set. 

12) Sprinkle with cracked pepper, thyme and parsley. 

NOTES

I have stated that this serves 6. This is just a guideline. You can serve more as an appetizer dish, if you create more 'wells' for a smaller serving of cheese. It really depends on the size of tart pan you are using.

This recipe uses Entube harissa paste. If you are unable to find this, you can substitute harissa powder.

The ingredient list is also a guideline. If you are making a larger tart or smaller tart, you may want to adjust the pepper and tomatoes. And also adjust the seasonings. This is really more about the method, than the exact amounts. You'll figure it out!!! I have total confidence in you. 

http://www.thelemonapron.com/sorta-shakshuka-tart/

 

 
 
 
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HARISSA MEATBALLS

PREP TIME: 15 MIN     COOK TIME: 30 MIN

Click Here to Download Recipe


INGREDIENTS

For The Sauce: 
½ Onion minced
1 Garlic clove
14-Oz. can of diced tomatoes
2 Tbsp EnTube Harissa Paste

For The Meatballs:  
1 Lb ground lamb
½ Onion minced
1 Tbsp EnTube Harissa Paste
3 Tbsp bread crumbs
1 Large egg
2 Tbsp fresh parsley

INSTRUCTIONS

1) In a pot over medium heat, cook  the onion in a little olive oil until translucent, add the garlic and stir until fragrant, about 1 minute. Add the can of diced tomatoes and mix in the harissa paste, season with salt. Simmer, uncovered, about 20 minutes until sauce thickens slightly.. 

2) In a large bowl, mix together lamb, harissa, Italian parsley, onion and season with salt. Roll out meatballs. Sear the meatballs, in batches, until browned on both sides, about 1 to 2 minutes. Immediately transfer them to the pot with the tomato sauce.  Cook the meatballs in the sauce for 10 minutes until cooked through.  Top with chopped parsley and serve with couscous.

@mantry www.mantry.com

 
 
 
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HARISSA PICKLED VEGTABLES

PREP TIME: 10 MIN

Click Here to Download Recipe


INGREDIENTS

1/4 Head of Cauliflower, cut into Florets; About 1 Cup

1 Carrot Peeled & cut into 1 Inch Pieces; About 2/3 Cup

1 Parsnip Peeled & Cut into 1 Inch Pieces; About 1/3 Cup

2 Celery Ribs cut into 1 Inch Pieces; About 1 Cup

2 Garlic Cloves Peeled & Thinly Sliced

FOR THE BRINE

1 Cup Water

1 1/2 Cup White Vinegar 

2 Tbsp Kosher Salt

2 Tbsp White Sugar

1/2 Tbsp Turmeric

2 Tbsp Entube Harissa

Clean glass jars that will accommodate all of your cut up vegetables.... your choice; you could use one large or two smaller

INSTRUCTIONS

1) Toss the vegetables in a bowl to combine, then divide them into the clean glass jars you have selected. Your jars should be fairly well packed, but be gentle; don’t crush your veggies!

2) In a saucepan, add all of the rest of the ingredients and gently bring to a boil.

3) Continue to cook, stirring until all of the seasonings have fully dissolved. This will only take a minute or so.

4) Pour the brine over the vegetables. They should be fully submerged. Let cool fully before covering tightly.

5) Let these marinate in the fridge for a day or 2 before serving.

 

 
 
 
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HARISSA AND HONEY ASPARAGUS

PREP TIME: 1 HOUR   COOK TIME: 8 MIN

serves 4

Click Here to Download Recipe


INGREDIENTS

1 Tbsp Entube Harissa paste
2 Tbsp olive oil
2 Tbsp honey (not raw or thick, but a runny version) 1 lemon, zested and juiced (reserve the zest)
1/4 Tsp kosher salt
1/4 Tsp cracked pepper
1/2 Lb of asparagus, ends trimmed

INSTRUCTIONS

1)  Mix the Harissa paste, olive oil, honey, lemon juice, salt and pepper in a small bowl with a whisk. 

2)  Spread the asparagus in a shallow baking dish and cover with the marinade. Turn to cover well. Marinate for up to one hour. 

3)  Heat your griddle pan or heavy bottomed skillet over medium high heat. When heated through, add the asparagus in one layer (do two batches if necessary) and cook on each side for 4 minutes. Flip and do the other side for 4 minutes. 

4) Serve hot with the lemon zest sprinkled over. Can also be served room temperature as part of a salad etc. 

NOTES

I state that this serves four. It really depends on the size of the asparagus you are able to source. Or how hungry you are. It could serve two, but you'd have to be really hungry for asparagus!! 

http://www.thelemonapron.com/harissa-and-honey-marinated-asparagus/

 
 
 
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HARISSA BLONDIES

Prep Time: 15 Min Cook Time: 35 Min
Yields 12 

Click Here to Download Recipe


INGREDIENTS

1/2 Cup unsalted butter
1 Cup light brown sugar
1 Large egg, at room temperature
2 Tsp Entube Harissa paste
1 Tsp vanilla extract  
1/8 Tsp salt
1 Cup flour
1 Heaping cup Bing cherries, pitted and quartered (can also substitute with strawberries, raspberries etc) 
6 Tbsp of a good quality chocolate bar (i.e. Lindt 85% dark chocolate) chopped

INSTRUCTIONS

1)  Preheat oven to 350F. Line an 8-by-8-inch pan with parchment paper, spray exposed sides with cooking spray; set aside. 

2)  Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a golden brown and has a nutty aroma, about 6 minutes. Pour brown butter into a medium bowl and let cool to room temperature. 

3)  To the melted butter, add the brown sugar and stir to combine. Whisk well to remove any lumps of sugar. 

4)  Add the egg, vanilla, and harissa and blend well. 

5)  Add the flour, salt, and stir until just combined, taking care not to over mix or the blondies will be tough. 

6)  Setting aside 1 heaping tbsp of the cherries, and 1 heaping tbsp of the chocolate chunks, fold the rest of the cherries and chocolate into the batter. 

7)  Pour batter into prepared pan, smoothing it lightly with a spatula or offset knife if necessary. The sprinkle the remaining cherries and chocolate over the top. 

8) Bake for 33-35 minutes, or until edges begin to slightly pull away from sides of pan and center is set. Baking time will vary based on types of fruit used, fresh, frozen, and the moisture content of the fruit; and how gooey you like your blondies. A toothpick inserted into the middle may not come out clean due to the chocolate chips or juicy fruit. 

9) Allow bars to cool for at least 1 hour in the pan on a rack before slicing and serving. I actually place the pan into the freezer for about 8 minutes to set them. This will ensure that cutting will result in less crumbs and cracks. Using the parchment paper, pull the blondie slab out of the pan and place on a cutting board. 

10) Blondies can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week or frozen for up to 3 months. 

http://www.thelemonapron.com/harissa-cherry-and-chocolate-brown-butter-blondies/

 
 
 

CURRY CAULIFLOWER WAFFLES

PREP TIME: 20 MIN COOK TIME: 15 MIN
YIELDS 4 

Click Here to Download Recipe


FOR THE CAULIFLOWER

2-3 Cups Cauliflower Florets, not too small, gently boiled 

until just barely fork tender 

1/4 Cup Flour

1/4 Cup Cornmeal

1/2 Tsp Kosher Salt

1/4 Tsp Cracked Pepper

2 Eggs, Beaten

2-3 Tbs Entube Curry Paste

1/2 Cup Grated Parmesan Cheese 

1 Cup Panko

A Pinch or 2 of Cayenne Pepper 

2 Tbs Olive Oil

FOR THE WAFFLES

2 Eggs

2-3 Tbsp of Entube Curry Paste, or More! 

Kosher Salt

Cracked Pepper

2 Tsp Olive Oil

4 or 5 Yukon Gold Potatoes, boiled till just tender, peeled 

and grated.

2 Tsp Olive Oil

Melted Butter or Vegetable Spray

Slivered Scallions and Maple Syrup to finish 

*This will take about 20 minutes to prep and another 

15 to cook - and it should yield 4 medium sized waffles

INSTRUCTIONS

FOR THE CAULIFLOWER

1) Preheat oven to 450°F. Line up 3 medium sized, shallow bowls. In the first, combine the flour, cornmeal, salt and pepper. In the second, beat the eggs and curry paste until well mixed. In the third, combine the panko crumbs, grated cheese and a pinch or two of cayenne pepper.

2) Now, dredge the cauliflower florets in the flour mixture, then dip them in the curried egg to fully coat. Let the excess drain off and then dredge in the panko/cheese mix, pressing them gently to help the crumbs stick.

3) Arrange the florets in a single layer on a foil lined baking sheet, drizzle with olive oil and bake in preheated oven for 5-10 minutes until they start to crisp up and brown well. Remove from oven and immediately sprinkle with salt and pepper.

FOR THE WAFFLES

4) In a large bowl, beat the eggs with the curry paste, salt, pepper and olive oil until well mixed. Gently fold in the grated potatoes until they are fully combined

5) Preheat your waffle maker and when ready to use, coat the iron well with melted butter or vegetable spray.

6) Depending on the size of your waffle maker, spoon roughly 1 cup of the potato mixture evenly over the surface. Keep in mind lovely thick potato blend is not like regular waffle batter. It won’t spread to fill the iron so pat it out evenly with the back of a spatula before closing the waffle iron. The waffles are done when there is no longer steam coming out of the iron, but every waffle maker is a little different so if yours has an indicator light, trust it!

TO SERVE

7) Place a few of your gorgeous, crispy cauliflower florets on a fresh, crisp, golden curry yellow waffle and drizzle with maple syrup and garnish with a sprinkle of slivered scallions. Watch out - you may just convert a few of your carnivore friends with this one!

 

 
 

CURRY BAKED CHICKEN WINGS

PREP TIME: 5 MIN COOK TIME: 1 HOUR 

Click Here to Download Recipe


FOR THE CHICKEN

4 Lbs Chicken Wings, Split 

3 Tbsp Baking Powder

4 Tbsp Indian Curry Entube

1⁄2 Tsp Garlic Powder

1 1⁄2 Tsp Kosher Salt

FOR THE DIPPING SAUCE

1⁄2 Cup Greek Yogurt

1 Large Roma Tomato, Chopped

2 Cloves Garlic, Minced

1 Tbsp Indian Curry Entube

1 Tsp Kosher Salt

1 Tsp Cracked Pepper

Chopped Cilantro to Garnish

* This will take about 5 minutes to prep and another hour to cook - and it should be enough for 8 as an appetizer.

INSTRUCTIONS

FOR THE CHICKEN

1) Preheat the oven to 250F. Adjust the racks so that one is in the lower part of the oven and the other is in the middle. Line a baking sheet with tinfoil and place a cooling rack coated with non-stick cooking spray on it.

2) In a large container with a lid, combine the baking powder, Indian Curry Entube, garlic powder, salt and pepper. Add the chicken pieces and close tightly. Shake well until the chicken is completely coated in the herb blend.

3) Place each wing onto the rack, skin side up, put the baking sheet/cooling rack combo in the oven on the lower rack.

4) After 25 minutes, move baking sheet to the middle rack and raise the temperature to 400F. Bake an additional 30-40 minutes until the chicken is cooked through, crisp and golden.

 

FOR THE CURRY DIPPING SAUCE

5) While the chicken is baking, combine all the sauce ingredients well. Taste and adjust seasonings if necessary and spoon the sauce into a pretty serving bowl

 

TO SERVE

6) Place a sheet of parchment on a rustic board and pile the crisp golden wings on top with the bowl of lovely pale yellow dipping sauce nestled alongside. Sprinkle both the chicken and the dipping sauce liberally with chopped cilantro. Go team!

 

 
 
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CURRY POTATO SALAD

PREP TIME: 10 MIN COOK TIME: 20 MIN
SERVES 6 

Click Here to Download Recipe


INGREDIENTS

One bag of mini yellow fleshed potatoes (about 1.5 lb or 680 gr)
1/4 Cup of freshly shelled peas (if these are not available, then thawed frozen will work) 
2-3 Radishes, sliced thinly
2 Spring onions or shallots, sliced thinly
1/4 Cup packed fresh cilantro, chopped 

CURRY TAHINI DRESSING

1/4 Tahini
1 Tbsp Entube Curry paste
3 Tbsp lemon juice
2 Tbsp olive oil
1/4 Tsp cayenne pepper
Kosher salt
Cracked black pepper 

Mix all the ingredients together. Add 1/4 cup of water to thin. Whisk. Season with salt and pepper to taste. If still too thick, add 1tsp of water in addition at a time till desired thickness. Refrigerate until needed. 

POTATOES AND PEAS

1) Fill a mid sized sauce pan with water and season generously with salt. Bring to a boil. Add the scrubbed potatoes and reduce the heat to medium. Simmer until just fork tender, about 15 minutes depending on the size of your potatoes. (if you are using fresh shelled peas, you could add them for for about 45 seconds to a minute before removing the potatoes) Drain all and let cool. 

2) Once cool enough to handle easily, slice the potatoes into rounds about 1/2 inch thick (for most potatoes I get 4 slices, for some I get only 3) Let cool completely. 

3) If you are using frozen peas, add the peas to a bowl. Cover with boiling water for about 1 minute, or until softened and tender. Drain and cool. 

ASSEMBLE

1) Take the potatoes, peas, 3/4 of the onions, 3/4 of the radishes, and 3/4 of the cilantro and place in a bowl. Pour 2/3-3/4 of the dressing over the entire contents. Stir gently with a rubber spatula to avoid breaking the potatoes too much, until completely coated. At this point you can garnish with the remaining onions, radishes and cilantro and serve, or you can return it to the fridge until ready to serve. At this time, check to see if the salad requires any more dressing. 

2) If there are leftovers, use the remaining dressing to add moisture to the salad that may have been lost during its time in the fridge. 

NOTES

I have stated that this serves 6. It may only be 4 if everyone is VERY hungry. But I still think 6 would be happy!

This is a versatile dressing. It could make a great dip. It could also be used as a sauce over grilled chicken or fish. 

http://www.thelemonapron.com/curried-potato-salad-with-peas-and-cilantro/

 
 
 
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CURRY PEACH SCONES

PREP TIME: 20 MIN COOK TIME: 25 MIN
YIELDS 12 

Click Here to Download Recipe


INGREDIENTS

2 Cups unbleached AP flour
1/2 Tsp salt
1/4 Cup granulated sugar
1 Tbsp baking powder
6 Tbsp's (3/4 of a stick) chilled 2 large eggs
1/3 Cup full-fat or low-fat yogurt or sour cream
1 1/2 Tbsp Entube curry paste
1 Cup diced (1/2" or slightly smaller) peaches, don't need to peel if fresh
Can also use frozen milk for brushing on the tops
Turbinado or demerara sugar for sprinkling

INSTRUCTIONS

1)  Preheat the oven to 375°F. Line a baking sheet with parchment. 

2)  In a large bowl, whisk together the flour, salt, sugar, and baking powder. 

3)  Grate the butter into the flour mixture (or alternatively cut in with a knife if butter has been cubed) 

4)  Using your fingers or a fork, lightly combine, getting the flour and butter to stick together is small bits. 

5)  In a separate bowl, whisk together the eggs, yogurt or sour cream, and the curry paste. 

6)  Stir the wet ingredients into the dry ingredients. 

7)  Add the peaches, stirring just until everything is combined. The dough will be wet and sticky. 

8) Turn dough onto a counter and form into a disk 1" thick. Use a floured biscuit cutter (I use a 2" size) to cut scones. Transfer to the parchment lined baking sheet. Leave a one inch gap between each. 

9)  Brush a little milk over the top of each scone, and sprinkle with sugar. 

10 Bake the scones for 20 to 25 minutes, until they're light golden brown. Remove them from the oven, and let them cool on the pan for a few minutes before transferring to a cooling rack.

11) Serve warm, or at room temperature. Store at room temperature in an airtight container for several days. 

NOTES

These can be frozen for future munching.

http://www.thelemonapron.com/curry-peach-scones/

 
 
 
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CURRY SHAKSHUKA

PREP TIME: 10 MIN COOK TIME: 10 MIN
SERVES 1

Click Here to Download Recipe


INGREDIENTS

1 Shallot, minced
1 Garlic clove, minced
1 Tbsp butter or olive oil
2 Tsp Entube Curry Paste
1 Cup quartered cherry tomatoes (if you are not using cherry tomatoes, then use Roma/Italian tomatoes, they are more esh and less liquid. Avoid any other type of tomato. You don't want the curry to be too runny, or else you will lose the egg in the sauce) 
2 Tbsp greek yogurt
Kosher salt
Fresh cracked pepper
3/4-1 Cup chopped baby spinach (or bok choy, or a combo of both) 
1 Egg
Chili flakes (optional) 

INSTRUCTIONS

1) In a small sauté pan (I used a mini 6" cast iron pan) heat butter or oil over medium-high heat. Add the shallot and sauté for 1 minute. Add the garlic and sauté another 30 seconds or so, to soften. 

2) Add the curry paste and stir to blend into the veggies completely. Sauté for 1 minute. 

3) Add the quartered tomatoes and let them cook down to start breaking open and letting the juices release, about 4 minutes. Cook until some of the juices start to cook off and it becomes slightly thicker. 

4) Add the yogurt and stir to make a cream sauce. Taste at this point and add salt and pepper to your liking. 

5) Add your chopped greens and give it a quick stir. Reduce heat to medium. 

6) Make a slight well in the middle of the mixture for the egg. Crack an egg gently into the well.

7) Allow the egg to set in the simmering sauce. To speed up the baking process, you can place a lid on the pan, and cook for another 3-4 minutes. Watch the yolk, so that you don't overcook it to your liking. Sometimes the sauce may spread over the white. Don't worry, it is cooking perfectly. As long as the yolk is the way you like it, the rest is cooked. 

8) Serve with warmed naan bread to sop up the golden yolk! Unless of course you cooked it longer, because you wanted to! 

NOTES

You can easily double, triple or quadruple this recipe. Adjust your saute pan accordingly. A large 10" or 12" oven proof pan will be great for 4 to 6 eggs. 

To Cook The Eggs Evenly, You May Wish To Transfer The Pan To A Prepared Oven

Move rack to the top third of the oven, and set the broiler to high.

Place the pan onto the rack, and cook for 3-5 minutes. The time it will take to set will depend on the heat from your broiler. Start checking after 3 minutes, but if the white isn't opaque and set yet, keep baking until white is set and yolk is starting to set.

Remove from the heat, and let the pan set for 3 minutes or so the eggs will continue to cook in the residual heat.

You may wish to garnish the pan with cilantro or nigella seeds etc. 

http://www.thelemonapron.com/indian-curry-shakshuka/

 
 
 
Curry Peach Scones.jpg

INGREDIENTS

2.5 Oz Cucumber Vodka - ‘Prairie’ Organic is our first choice unless you make your own

0.5 Oz Dry Vermouth

1 Tsp Umeboshi Entube

Ice

Japanese Cucumber to Garnish

A Cocktail Shaker

INSTRUCTIONS

1) Put the vodka, dry vermouth, Umeboshi and ice into your cocktail shaker.

2) Shake vigorously until the umeboshi paste is throughly dissolved.

3) Strain into a lovely tall stemmed glass and garnish with a spear of Japanese cucumber.

Equally good on the rocks...just sayin’!