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Chickpea Quinoa Soup with Kale and Spinach

By Sathya Sankar 
Serves 5-6 people
      

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INGREDIENTS

• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves of garlic, finley chopped
• 1-inch piece of ginger, finely chopped
• 1 medium tomato, diced
• 2 cups cooked black chickpea (see notes below for cooking instructions)
• 1/2 cup quinoa, washed and drained
• 1 cup fresh kale, stems removed and chopped
• 2 cups fresh spinach
• 4 cups vegetable stock or chicken stock
• 2 cups reserved cooking water from chickpea
• 1 teaspoon chili powder or paprika
• 1/4 cup fresh cilantro, chopped
• salt and pepper to taste

METHOD

• Heat oil in a large pot over medium heat. Add the onions,garlic and ginger and saute for 5 minutes or until the onions turn clear and soft.
• Add the diced tomatoes and sauce until they turn soft and mushy.
• Now add the kale and the quinoa and continue sautéing for 5-7 minutes until the kale starts to wilt.
• At this point, add the vegetable broth, reserved water form the chickpea, salt, pepper and paprika. Mix well, reduce the heat to simmer and let it cook for 20-30 minutes, until the quinoa is soft and tender.
• Add the chickpeas along with spinach and cilantro, continue to cook for another 10 minutes. Turn off the heat and check for seasoning before serving.

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• Wash and soak the chickpeas in warm water overnight. In a pressure cooker, add the chickpeas along with the soaking liquid and salt, the water level should be two inch above the surface of the chickpeas. Pressure cook for 4-5 whistles. Do not drain the liquid.
• If you do not have a pressure cooker, bring water to boil in a large pot, add the chickpeas along with salt. Reduce the heat to medium, cover the pot with a lid and let ti cook for about 30-45 minutes or until the chickpeas are soft and when pressed between two fingers.
• Leftovers can be kept refrigerated for up to 3days and freezed for up to a month.

If you make this or any of the recipes from Appetite Treats, be sure to tag #appetitetreats on Instagram or share it in my Facebook page. I would love to see your creations!

CHOCOLATE FRUIT CAKE TRUFFLES

By Sathya Sankar 
Makes about 15 truffles
      

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INGREDIENTS

• 2 slices of fruit cake to make 1/2 cup of crumbs
• 1/4 cup dark chocolate morsels
• 1/4 cup semi sweet chocolate morsels
• 1/2 cup heavy cream

TO COAT THE TRUFFLES

• color sprinkles
• desiccated coconut
• cocoa powder
• crushed almonds

METHOD

• Using the food processor or your hands crumble the fruit cake into fine crumbs.
• Place the chocolate morsels into a mixing bowl.
• In a microwave safe bowl, heat the cream for 40 seconds on medium-high.
• Pour the heated cream over the chocolate and stir well until all the chocolate is melted and mixed well.
• Add in the crumbled fruit cake and mix well without any big lumps.
• Cover the mixture with a plastic wrap and refrigerate for 30 minutes or until the chocolate is set.
• Line a baking tray with parchment and set aside.
• Remove the chocolate mixture from the fridge. Using a Tablespoon measure, roll the mixture into balls and place on the lined baking tray. Repeat with the remaining mixture.
• Now toss each balls in sprinkles, desiccated coconut, cocoa powder or crushed almonds.
• Refrigerate the truffles for 30 minutes or until firm and enjoy!

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• Instead of using dark chocolate, you can use all semi sweet chocolate.
• You can also coat the balls in melted chocolate to make a hard shell.
• If the balls stick to your hands while rolling, just dip your hands in water and then roll.

               "May all your dreams for the coming year be fulfilled and may you find joy and love. Wishing everyone a Merry Christmas!"

Spritz cookies are the classic holiday cookies made mostly during christmas. These are the best buttery, melt-in your mouth cookies perfect for the holiday party. They are so easy to make with just simple basic ingredients. These cookies are fun to make and would make a great holiday gift. You will need cookie press to make them pretty and festive.

If you make this or any of the recipes from Appetite Treats, be sure to tag #appetitetreats on Instagram or share it in my Facebook page. I would love to see your creations!

VANILLA SPRITZ COOKIES

By Sathya Sankar 
Makes 12 Dozen Cookies
      

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INGREDIENTS

• 1 1/2 cups (3 sticks) unsalted butter, at room temperature
• 1 cup sugar
• 1/2 teaspoon salt
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 4 cups all-purpose flour
• few drops of food coloring, optional

METHOD

• Preheat the oven to 400°F.
• In a large mixing bowl, cream together butter, sugar and salt. Beat until light and fluffy.
• Add vanilla and eggs one at a time, continuously beating.
• Gradually add flour, beating until well incorporated.
• Divide the dough into portions and mix in the desired colors.
• Place the dough i cookie press with desired disk. Press the dough out onto an uncreased baking sheet.
• Bake for 8 to 10 minutes or until the cookies are golden brown on the edges. Rotate baking sheet halfway through baking time.
• Let the cookies rest in baking tray for few minutes and then transfer them to wire rack to completely cool.
• Store in an air tight container.

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NOTES

• Recipe adapted from Oxo cookie press booklet.
• If you don't own a cookie press, just place the dough into a piping bag and pipe a rosette or a swirl.
• Don't ever line the cookie sheet or baking tray with parchment or grease it with cooking spray. The cookies will speed and won't hold their shape. The baking tray should be uncreased.
• Use a gel food coloring to color the dough.
• You can add festive sprinkles or sugar pearls on the pressed dough before baking.
• Dough can be prepared with several variations like adding orange zest, lemon extract etc.

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If you make this or any of the recipes from Appetite Treats, be sure to tag #appetitetreats on Instagram or share it in my Facebook page. I would love to see your creations!

RICH FRUIT CAKE

By Sathya Sankar 
Preparation time 40 minutes
Cooking time 3 hours 30 minutes
Makes 1 9-inch cake
      

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INGREDIENTS

• 250 g unsalted butter, softened
• 230 g soft brown sugar
• 2 teaspoons finely grated orange zest
• 2 teaspoons finely grated lemon zest
• 4 eggs, at room temperature
• 250 g all-purpose flour
• 60 g self-raising flour

FOR FRUIT MINCE

• 800g sultanas (golden raisins)
• 320 g raisins, chopped
• 185 g currants
• 155 g dried cherries, quartered
• 250 g pitted prunes
• 250 g dried apricots, chopped
• 250 ml brandy
• 55 g soft brown sugar
• 80 g sweet orange marmelade
• 1 tablespoon cocoa powder
• 1/2 tablespoon ground cinnamon
• 1 teaspoon ground ginger
• 1teaspoon mixed spice

METHOD

• Preheat the oven to 300°F.
• Grease and line a 9 inch round or square cake tin. (How to line a cake tin, see notes below)
• To make the fruit mince, combine all the ingredients in a bowl and set aside.
• In a large mixing bowl,using a stand mixer attached with a paddle attachment or an electric beater, beat the butter, soft brown sugar and orange and lemon zests until just combined.
• Add the eggs, one at a time, beating well after each addition.
• Stir in half of the soaked fruit mixture alternating with the all-purpose flour and self-raising flour, beating well after each addition, until the fruit mixture and the flours are well combined.
• Spread the batter evenly into the tin and tap the tin on a flat surface to remove any air bubbles. Dip your fingers in water and level the surface.
• Decorate the top of the cake with whole blanched almonds or silvered almonds.
• Bake the cake in an 300°F oven for 3-31/2 hours, or until a skewer inserted comes clean.
• Cover the top of the cake with parchment paper, seal firmly with foil, then wrap the cake and tin in a clean tea towel and leave it to cool.

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1. Lightly grease the cake tin. Fruit cakes need a double layer of baking paper for the collar and base. Cut two circles of baking paper, using the base as a guide.
2. To make the collar, cut a double strip of baking paper long enough to fit around the outside of the tin and tall enough to extend above the top of the tin (2inch).
3. Fold a 2cm deep cuff along the length of the strip, then make diagonal cuts up to the fold line about 1 cm apart.
4. Fit in the tin, with the cuts on the base, pressing them out at right angles so they sit flat around the base. Place the circles over the cuts.

• The fruits can be soaked in brandy few weeks in advance.
• Oven times vary, so check the cake 20 minutes before the specified time, if it is cooked a skewer should come out clean when inserted into the centre.
• IF the cake starts to brown before it is cooked, cover it loosely with foil.
• Fruit cake improve if kept for a few weeks wrapped in baking paper and foil or kept in an airtight container before decorating or cutting.
• United fruit cakes can be refrigerated for up to 3 months.