Thursday, 17 April 2014

Corn Pancakes



A perfect accompaniment to pretty much any main, they are so simple to make, inexpensive and delicious. I've adapted the recipe from a South African cookbook and I'm so happy with the results!  If you don't have ghee you can use normal butter and be sure to use a non stick skillet. After a quick chat with Annah from Annah Hariri, if your GF you can substitute the flour in the recipe for corn flour. An even healthier alternative!

You will need,

  • 1 tin creamed corn
  • 1 tbsp melted ghee/butter
  • 2 eggs
  • 4 spring onions, chopped
  • 4 tbsp self raising flour
  • salt to taste (I used just under 1/2 tsp)
  • 1 tbsp green Tabasco sauce
  • 1/4 tsp crushed cumin seeds


  1. Combine corn, ghee, eggs and flour in a bowl until well mixed.
  2. Add the Tabasco, salt and 3/4 of the spring onion. Stir to combine.
  3. Heat a heavy bottom skillet and then using a ice cream scoop, dollop on the mixture. 
  4. Once the outside has cooked and bubbles begin to form in the center of the pancakes, carefully flip them using a large spatula. Please note that trying to flip too early will cause them to break apart. Patience is key here! 
  5. The pancakes should puff up a little, allow to cook through but do not overcook. They should be very moist on the inside when eating because of the creamed corn. 
  6. Serve with the set-aside spring onions and a dollop of sour cream or Philadelphia cream cheese.





Wednesday, 9 April 2014

Circle Center Granny Square Pattern


After seeing a gorgeous blanket that had a very similar design I went searching through crochet blogs for the pattern but after many unsuccessful attempts I decided to just make a pattern myself! Please forgive any errors (I'm very tired whilst writing this) and if you do spot one please let me know in a comment below.

Please respect my rights as a designer, and do not re-publish this pattern as your own. If you would like to feature it on your blog, please credit and link it back to me on www.theartofeman.blogspot.com ; feel free to sell any work you made using this pattern!


NOTES: I used a 4.00mm hook on two different weights of yarn as you can see the slight difference in the above image. 

Round 1: Make a magic ring and begin with CH-3. followed by 11-DC inside the ring. Pull tightly and join to to top of initial CH-3.

Round 2: CH-3 (counts as DC here as well as beginning of next rounds), DC in same stitch as joing. 2-DC in each DC around and then join to top to CH-3. (You should now have a total of 24 DC)

Round 3: CH-3, DC in same stitch as joining. 2-DC in each DC around. Join. (48 DC)

Round 4: CH-3, DC in each of next DC around. Join and cast off. (48 DC)

Round 5: Use any stitch join your new colour and CH-2 (counts as SC). SC in next 4 stitches, then *HDC, 2-DC, TC, CH-2, TC (in same stitch as previous TC, to form a corner.) 2-DC, HDC, 5-SC in next subsequent stitches. Repeat from * until you have completed the round, join.

Round 6: CH-2, HDC in each of next 9 stitches. *2-HDC in next stitch (CH from previous round), then CH-2, 2-HDC in next CH. HDC in next 13 stitches, repeat from * until you finish the round, join.






Monday, 7 April 2014

Moong Dal - Lentil Curry


As requested, here is a classic Indian Dal (lentil) curry recipe. This is one of the first dishes I learnt to make for my husbands family who are of Indian desent and they all love it! I got the approval from my father-in-law who is famous for his connoisseur taste buds, therefore I can assure you all that this recipe is authentically Indian! Its really easy to make and the lentils are full of nutrition. After some quick research I have found out that Moong beans reduce the risk of Breast Cancer, High Cholesterol, Diabetes and help with Post Menopause. So no excuses, try this asap!

If your not a fan on chili, use about 1/2 tsp instead of 1 tsp. I don't like anything too spicy and I can quite easily handle the 1 tsp in this dish. It really helps to soak the dal before hand for at least 2 hours, so please do so! Its easy to soak it from the morning and drain it when your ready to use it. I usually wash the dal first and then soak it in fresh clean water. Another tip is to check the consistency of your dal after the 30 minutes simmering time. It should still be firm but not crunchy or mushy! If its still a little on the crunchy side, add more water and allow it to cook through.



You will need -


  • 1 small onion (red Indian preferably), chopped
  • 1 cup Moong dal/lentils
  • 3 black peppercorns
  • 1 cinnamon stick
  • 1/4 cup oil (I use olive or sunflower)
  • 1 397g tin chopped tomatoes
  • 1/2 tsp cumin powder
  • 1 tsp salt
  • 1 tsp chili powder
  • 1/4 tsp turmeric 
  • 1/2 tsp minced garlic
  • 1 - 1 1/2 cups boiling water


  1. Rinse the dal and continue to soak for at least 2 hours in cool water.
  2. In a medium size saucepan, heat the oil and saute the onion, peppercorns and cinnamon over medium heat.
  3. Once the onion has become translucent and cinnamon is fragrant (about 5 mins), add the crushed tomatoes and spices. Stir and allow to cook well.
  4. Add dal, stirring to combine with tomato. Allow to cook for 5 minutes and then add water (start with 1 cup). Cover slightly with lid and simmer. 
  5. Stir every few minutes to make sure it is not sticking to the bottom, as the liquid rises rapidly. After 20-30 minutes the dal should be cooked through. Try a few grains and if it is crunchy, add more boiling water (1/2 cup each time). 
  6. Once cooked, garnish with fresh coriander and serve with fresh lemon juice and chapati. If you can't get chapati, try it with arabic bread or naan.