Al Fresco Dining Weather is Almost Here - Two Dishes You Can Serve - The Gloss Magazine

Al Fresco Dining Weather is Almost Here – Two Dishes You Can Serve

Two dishes from Trish Deseine’s fresh Indian feast – pick up The Gloss & The Mix April issue to find the main course recipe, a sunny tomato and peanut stew …

Samosa Potato Bread

Another hybrid – here with all the flavours of samosa without the complication of making the pastry, folding the pastry and deep frying! Excellent as a hearty breakfast or supper with an egg on top.

For 10 – 12 pieces
10 minutes preparation
40 minutes cooking

2 – 3 tablespoons olive oil
2 onions, finely chopped
1 tablespoon fresh ginger, finely chopped
1 teaspoon mustard seeds
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon garam masala
2 teaspoons ground turmeric
600 – 700g cooked mashed potatoes
1 carrot, peeled, chopped and cooked
100g frozen peas, cooked
400g plain flour
Salt and pepper to season
Oil for frying
Tomatoes and scallions for garnishing

Heat the oil in a non-stick pan and soften the onions for about five minutes. Add the ginger and spices and cook for a further two to three minutes.

Mix in the potatoes until everything takes on a golden colour then stir through the carrot and the peas.

Add the flour, season well, and knead together until you obtain a soft, supple dough. Roll it out to ½ cm thickness and cut out shapes. Heat the oil and fry until golden on both sides. Serve hot garnished with tomatoes and scallions.

Coriander and rose water yoghurt custard

Refreshing and aromatic, serve with mango and strawberries for a colourful, easy dessert.

For 6
15 minutes preparation
2 hours cooling

4 egg yolks
150g sugar
1 tablespoon cornflour
2 teaspoons ground coriander
1 vanilla pod
500ml full fat milk
500g Greek yoghurt
1 tablespoon rose water

Whisk the egg yolks with the sugar and cornflour until they become pale and double in volume.

Bring the milk to the boil with the coriander and the vanilla pod split in two. Scrape the seeds out of the pod, pour the hot milk onto the eggs and whisk well. Pour the custard back into the pan and heat gently, stirring all the time until it is thickened. Remove the vanilla pod.

Place some plastic film onto the surface of the custard to avoid a skin forming, and chill for a good two hours.

Before serving, mix the rose water into the yoghurt and swirl it through the custard. Top with some crushed sugared almonds or hazelnuts and serve.


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