This is the last blog before everything gets even more hectic. It's about my samosa making.
If like me, you've noticed price of food increasing scarily, (you can believe the reasons given or not), then you'll understand why I make my own. And it's not because I have time on my hands.
Because....
I've just completed my 21st book. I reckon a big pat on the back is deserved :). I was hoping to have it published before Christmas but the draft copy is delayed in the post. It'll now be published in January. Making an amazingly exciting start to 2025.
Where was I?
I'd made the pastry and the samosa filling, I started icing the Christmas cake, making the ganache for the chocolate and walnut truffles etc, and ran out of time; the next day I was driving to London for a reunion with my school friends.
My dilemma? What to do with my premade samosa pastry and flavoured potato and pea mix? Ah-hah! Freezer.
As most of us know, potatoes don't freeze well. I retrieved the mixture with a feeling of dread and the usual hindsight of 'if only and what was I thinking'. It tasted great. But I was worried. So first, I tried making Aloo paratha but the potatoes were a little too watery.
However, I was not giving up. After all, I'm a creative, multi-genre author of over 20 books.
Apologies to my Indian friends and those who stick to the rules. Rolling out the pastry really thin, I didn't cut the circles and the result is as above. They are delicious. I've frozen most of them and when they're required, I'll reheat them in the air fryer and they'll emerge as crispy as when first made.
The extra bonus point? Now, a vegetarian can look as if they are eating fish on a Friday!
Have a wonderful Christmas and New Year everyone. xxxx
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