Thursday, March 26, 2009
The Almond Pâté Crostini has nothing to do with the memorable weekend, but I will talk about the latter first. If you like some humour served along with your soup, then you should visit When My Soup Came Alive. This is where Sra, a good friend of mine, blogs. I met her, as I have quite a few good friends, after I started my food blog.
Last week, she was in Goa on a work related trip and had some to time to spare. So she came down and we had what my husband jokingly refers to as a "YWCA" weekend. My husband was away on work so it was just the three of us ladies. Akshaya definitely qualifies for "young".
And considering that the average age of our ruling class of politicians is about 70 years, and that many of the leaders of the "youth wings" of our political parties average 50 years of age, Sra and I are very young!
That aside, we spent an enjoyable time taking it easy and talking about a variety of things, food included. My bookshelf (cookbook section) also has one more book, from her, called Cakes And Slices. So keep an eye on this space for some lovely cakes I shall be baking from it.
Now to the matter of the Crostini.
This month's featured blog at Tried and Tasted is Suganya's Tasty Palettes. Her blog is one of the first few food blogs I discovered and enjoy following regularly. Though I did want to "try and taste" something from her collection of recipes and post about it, I almost didn't make it this time. Life keeps happening (add some bouts of inertia or laziness, call it what you will) and this very nearly didn't happen.
So I decided I would look for something on Suganya's blog which was unusual, yet would take up very little of my time and effort. That's when I found her Almond Pâté.
Pâté is a paste of seasoned finely chopped or ground meat. It can be served in many ways, including as a spread on toasted bread.
Crostini means "little toasts" in Italian and is made with small pieces of toasted bread dressed with an assortment of toppings. So almond pâté crostini makes for a very unusual, tasty and vegetarian appetizer or snack.
Suganya's version of pâté is vegetarian and made from almonds. I followed her recipe except in three instances. The first thing that I did a bit different was to lightly toast the coarse almond meal.
The next thing was that I didn't have fresh herbs (other than coriander and mint, which I couldn't use here), so I used dried parsley and rosemary.
And last, I didn't have any mayonnaise. So I substituted with a mixture of 2 tbsp thick yogurt + 2 tbsp light cream + 1 tsp lemon juice and 1 tsp sugar.
I made my crostini by toasting circles of brown bread, spreading it with the almond pâté and topping this with a slice of green tomato, a thin square of paneer (an Indian soft cheese) and some chopped green bell pepper (capsicum). And they were absolutely delicious.
I have discovered a new spread I really like and am going to make frequently. I used this pâté to make sandwiches for my daughter's snack box for school and she came back asking "What did you put in my sandwiches today? I loved it!" I guess that says it all.
This my submission to this month's Tried and Tasted hosted by Sweatha of Tasty Curry Leaf.
On another note, BloggerAid is a growing group of international food bloggers determined to make a difference in aid of world famine. The love of food and community that brings them together drives the compassion of its members to reach out to the world to help those less fortunate. Banded by a mission of helping to make a change in a world where starvation affects such a profound number of people, they will raise money and awareness for the hungry in communities both at home and abroad.
Here are some ways in which you could contribute. One of the ways of contributing at BloggerAid is to contribute an original recipe towards the Cookbook project. BloggerAid plans to publish a Cookbook with selected contributed recipes, to be on sale on Amazon by December 2009. The last date for this is the 31st March, 2009.
100% of the profit from the sales of the cookbook will be directed to School Meals, a program that targets children and education through The World Food Programme (WFP), which is the United Nations frontline agency.
My contribution to the Cookbook project are these partially soft, partially crunchy Savoury Cashewnut Masala Cookies. As required by BloggerAid, for recipes submitted to them, I am not posting the recipe but only a picture of them. If they do get chosen for publishing, you may find them in the book. If they don't make it, I promise I shall post the recipe here.