With the coming solstice, the sun hardly sets (today it rises at 4:58am and sets at 9:55pm), and energy abounds. Like most Irish children, Nikolai has pushed his bedtime back to 10pm, despite our best efforts at an earlier bedtime. Last week, we finally gave into Nikolai's sun-induced mania, and thus enjoyed our evenings out and about. As such, Nikolai had 3 nights of being out late while we enjoyed some adult social time. We also had a lovely after dinner family cycle ride through some parkland to a neighbouring village, which proved to be a relatively simple feat (Nikolai did not even come close to dozing off in the bike seat, even though we didn't get back home until almost 9pm).
Beyond socializing, regular life offers more time for cooking, baking, and being crafty! So on that note, I'm going to finish with a recipe for vegetarian Korma that Brad and I created together. Seriously delicious... so I highly recommend you make the effort to try it out. And a picture of my friend Steffi's sewing creation! She's clearly a fab sewer, but I feel like I deserve some credit, as she'd never sewed so much as an apron before I started inviting myself over to her house to sew! (My sewign accomplishments are mostly relegated to editing clothes and making myself a few new skirts, as featured below... from our trip to Budapest.)Veggie Korma
1 ½ c thinly sliced onions
1 tbsp finely chopped garlic
1 ½ tbsp finely chopped ginger
50 g almonds (could replace with sunflower seeds)
½ c oil
2 tsp cumin seed
1 ½ ground mace (the outside of a nutmeg, can replace with nutmeg)
6 green cardamon pods
1 tsp ground cumin
1 tsp ground coriander
¾ tsp ground cinnamon
1 tsp garam masala
½ tsp chili powder
1 tsp paprika
450 g of button mushrooms
250 g dried beans (pintos, black or kidney, soak and cook as normal before use)
1 c plain yogurt (or vegan yogurt)
1 c cream (could sub in yogurt for a less satisfying, but healthier alternative)
1 tbsp salt
Grind into a paste the almonds, garlic ginger, and onions.
Heat the oil, fry the cardamon pods and cumin seed.
Add the paste and fry for a few minutes.
Add cumin, mace, cinnamon, garam masala, chili pepper, and paprika and stir rapidly for a few seconds to mix the spices and paste.
Add the mushrooms and saute evenly turning and tossing them for 5 minutes
Add ½ c yogurt, ½ c cream, beans and salt and bring to boil.
Reduce the heat and simmer covered for 20 minutes.
When the korma is fully cooked, it should look dry and have just enough gravy to coat the mushrooms.
Stir the remaining yogurt and cream in and turn off the heat. Freezes well.