1

Persian Love Cake and a Marriage Proposal

First Picture

Heavily spiced and beautifully balanced – Iranian cuisine is definitely a new interest of mine. I was lucky enough to attend a Persian dinner party on Saturday with some good friends. I was also fortunate enough to receive a marriage proposal! Of course I accepted – so this has definitely been a Valentine’s weekend to remember. In fact, it has been the best weekend I’ve had for a long time – the food was exceptional, the proposal unexpected and the hangover, well rather inevitable.

I’m not one to attend a dinner party empty handed. Of course taking wine is perfectly expectable, but whipping up a delicious, decadent dessert is even better. Given that the theme for the evening was Persian food, I set about researching some recipes and I found myself confused as to why I hadn’t discovered Iranian food sooner. It all looks so wonderfully unfamiliar and exotic – that excites me a little. There is certainly nothing boring about cardamom, saffron and rose water all rolled into the one recipe. I stumbled upon a recipe for a Persian Love Cake on the brilliant Twigg Studios blog written by Aimee Twigger. What better recipe for a Persian dinner party on Valentine’s weekend?

There is something quite wonderful about a cake decorated with crimson rose petals and bright green pistachios – it’s a real show-stopper. I couldn’t quite believe how well it complemented the Raan (roast leg of lamb in yogurt that Bryan cooked) with spiced side dishes of spinach, cauliflower, rice and potatoes.

Second Picture

Our friend Bryan’s surname is Haines and we call him the Haines Manual, because he is a endless fountain of knowledge. I asked him for the Raan recipe and he bought out this book, the cover fell apart from the pages as I opened it – obviously a rather old and well used book. Bryan tells me it has many a delicious Iranian recipe – The Yoghurt Book by Arto Der Haroutunian (Syrian born). The book was first published in 1983, but I’m hoping I can find a copy online. I will have a go at the dish myself at some point and share the recipe with you, once I have photographs to go with it.

The Persian Love Cake was made with many of the same ingredients, cardamom, saffron, almonds and complemented the meal beautifully. You can view the recipe here.

I still can’t quite believe that I’m engaged – let the wedding planning commence.

ring

1

Blueberry & Almond Pancakes

DSC_0216

Ordinarily, I’m a fan of pancakes with sugar and lemon. It’s reminiscent of my childhood, when mum and dad would goof around in the kitchen and more of the pancakes would end up on the wall, the ceiling and the floor than on the plate. But we’ve all made bog standard pancakes right?

If you are one of those people who buy the ‘pancake mix’ already made, this is the part where you should hang your head in shame, for you are essentially buying overpriced flour. Pancakes are not difficult to make – flour, eggs, milk and vegetable oil. It doesn’t get much simpler than that, does it?

We decided to make our pancakes over the weekend, for one of two reasons really. We had Richard’s children and we knew they would want a piece of the action, and secondly because I barely have time to feed myself in the week now, let alone lark about making pancakes and photographing them for my blog. Oh and of course, so that I can strategically post this on my blog the day before Pancake Day.

We managed to find a spare hour on Sunday, so we set about making them; of course everyone wanted something different. I had to be the odd one out and decide I didn’t want plain pancakes. I wanted to make something a little more interesting – I decided on American style blueberry and almond pancakes. They are that bit more substantial, not great for the diet mind. This recipe makes around 10 pancakes.

DSC_0222

Blueberry & Almond Pancakes
 
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 50g plain flour
  • 75g ground almonds
  • 1 teaspoon baking powder
  • 3 large eggs
  • 150ml milk
  • Pinch of salt
  • 150g fresh blueberries
  • 1tbsp powdered sweetener
  • Maple syrup (optional)
Instructions
  1. Separate the egg whites from the yolks, placing each in their own large mixing bowl. Add the almonds, flour, baking powder and milk to the yolk. Mix well to form a thick batter.
  2. Add the salt to the egg whites and whisk until you have stiff peaks. Fold this into the batter.
  3. Heat a pan on a medium heat. Using a ladle pour your batter into the pan, topping the pancake with 5-6 blueberries. Once the pancake starts to look golden around the edges, flip the pancake using a spatula. These pancakes only take about 1 minute on each side in a hot pan.
  4. In a separate saucepan, place 100g blueberries over a high heat, sprinkle with 1 tbsp powered sweetener and allow to cook until the berries have burst and are a deep purple liquid.
  5. Serve the pancakes stacked and drizzled with blueberry sauce. You can also add a splash of maple syrup if it takes your fancy.