Sugared & Spiced: An India-Inspired Luncheon

Getting a taste for different cultures always starts with our taste buds. We took this approach on a recent trip to India, where we shot our March collection, and our palates weren’t disappointed! Bereft at the thought of returning to our back-at-home menu, we reached out to David Frenkiel and Luise Vindhal, the vegetarian foodie bloggers behind Green Kitchen Stories. They’ve provided us with the ultimate sweet and spicy spread (packed with nourishing ingredients of course!). Invite a crowd, pop on an India-inspired playlist and enjoy an afternoon of indulgence.

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Sugared & Spiced

Pebre & Taleggio Sliders

Makes 12 sliders

What you’ll need

 For the Pebre sauce
  • 3/4 cup pomodoro passata or good quality canned tomatoes
  • 1 cup fresh, loosely packed mixed parsley and cilantro, very finely chopped
  • 3 tablespoons cold-pressed olive oil
  • 2 tablespoons apple cider vinegar or red wine vinegar
  • 1/2 habanero chilli, seeded and very finely chopped
  • 1/2 spring onion, finely chopped
  • 2 – 3 garlic cloves, very finely chopped
  • 1 pinch coarse sea salt
  • Juice of 1/2 lemon
For the sliders
  • Slider or mini rolls
  • Taleggio cheese
  • Pickled capers, drained
  • Slices of fresh tomato
  • Leafy greens
 How it’s made
  1. Mix all ingredients for the sauce in a small mixing bowl. Taste and adjust the flavors.
  2. Store in an airtight glass jar in the fridge for up to a week.
  3. To assemble the sliders, add a spoonful of Pebre sauce to the roll halves and arrange taleggio, capers, tomatoes and greens on top.

Sugared & Spiced

Chilled Carrot Cake Bars
Makes around 18 bars

What you’ll need
  • 1/2 cup pumpkin seeds
  • 1 cup almonds or walnuts
  • 12 fresh medjool dates, pitted
  • 4 tbsp coconut oil
  • 1/2 – 1 inch fresh ginger, minced
  • 1 large or 2 small carrots, grated
  • 1 cup oats
  • 1 tsp ground cinnamon
  • 1/3 cup dried coconut
 How it’s made
  1. Place pumpkin seeds and nuts in a food processor. Blitz for a short while until chopped into chunks (don’t mix it too long as you want the bars to have some crunch).
  2. Transfer to a medium bowl. Add dates, coconut oil and minced ginger to the food processor. Blend until you have a smooth, oily paste. Taste and add more ginger if you prefer a more intense flavour.
  3. Add the grated carrots to the food processor and give it a quick blitz to mix them with the date paste.
  4. Place the nuts and seeds back into the food processor, add oats and cinnamon and blitz quickly until everything is combined.
  5. Scoop into a cake pan, baking dish or a large plate. Use your hands to press down the dough into a rectangle that is roughly 6” x 12” and 3/4” high. Sprinkle dried coconut on top.
  6. Leave to chill for a few hours in the fridge or freezer before cutting into 1” x 3” bars.
  7. Wrap them in wax paper and store in the fridge or freezer.

Sugared & Spiced

Turmeric Lassi
Recipe from Green Kitchen Travels. Makes 2 large or 4 small glasses.

What you’ll need
  • 2 cups plain yogurt
  • 2 ripe bananas
  • 2 tsp freshly grated or ground ginger
  • 2 tsp honey
  • Juice of 1/2 lemon
  • 2 tsp rosehip powder (optional)
  • 1 tsp vanilla extract or ground vanilla
  • 3 – 4 teaspoons ground turmeric, or freshly grated turmeric root
  • Small pinch of black pepper
  • 4 – 5 ice cubes
 How it’s made
  1. Place all ingredients in a blender and mix on high speed until smooth. Taste and add more yogurt if you prefer.
  2. Pour the lassi into glasses, and dust with more ground turmeric before serving.