posts

fresh dates and pollination

Emerging female flowers of the date palm

The arrival of date season brings an abundance of fresh dates and many varieties of this delicious fruit are available in shops, markets and stalls across the Island. Being a bit of a food stalker, these photographs were taken at different times throughout the year and like the lemon tree,  I wanted to share the incredible magic of mother nature.

February: Having date palms in the garden makes date season magical…  witnessing the first cluster of flowers emerge (shown above) among the fronds of the female date palm… to the growing and ripening stages of this sweet-sticky delectable fruit.

A cut branch of male flowers containing pollen

Hand pollination of a date palm

Male date palms do not produce any fruit, however their flowers contain pollen which enable the female date palm to produce fruit when pollinated.
March: In the photograph above hand-pollination is taking place… smearing male flowers (containing pollen) over the female flowers. Also tying a few strands of male flowers among the female flowers.

Pollinated fruit beginning to grow

Pruning a date palm

March: A couple of weeks after pollination fruit starts to form and will continue to grow, mature and ripen over a period of months!
Date palms and the growing fruit need pruning and tidying and the meager garden sheers will definitely not be up for the job…  some special tools are definitely required. With his knowledge and years of experience with palm trees… Bu Ahmed arrives with his climbing harness and scythe… and this is where my gardening skills truly end!

Climbing harness for palm trees

 Bare-foot and attached by a harness, Bu Ahmed climbs the palm tree, quickly pruning away sharp thorny spikes from the lower fronds and tidying its trunk… making it all look so effortless!

Tying cluster of un-ripe dates

May:  Pulling and tying down the heavy laden branches with un-ripened fruit makes the fruit easier to reach when ripe and at the same time beautifying the tree.

Some thinning of the fruit clusters had been necessary and cutting away parts of the clusters encourage dates to reach maximum growth, also ensures better air-flow around the fruit. Thankfully nothing every goes to waste with a palm tree and the wheelbarrow full of cuttings with un-ripened fruit is used for cattle feed!

June: Different varieties of dates  (mentioned in an earlier post) develop their own characteristic colours while ripening, shown in the photographs above and below.

July – August: Some dates have ripened (very quickly) and this is where all the sweetness begins… ! Most will be shared among family and friends, some enjoyed simply as they are, others used with cake and dessert recipes and some frozen for later use.

What is your favourite date recipe?

food + drink · posts · store cupboard

how to make garam masala

Garam masala means warm or hot spice mix and is a blend of spices used extensively in Indian cooking. There are many variations of garam masala as there are cooks and this depends on taste, the recipe being prepared and the region.

Sometimes garam masala is referred to as a finishing spice and can be sprinkled over the surface of a finished dish just before serving or added towards the end of cooking, enhancing the dishes fragrance and flavour. Also this spice mixture (whole or ground) can be added to recipes at the beginning stages of cooking.

Making a visit to the souk (spice section) in Manama, I managed to stock up on some whole spices, some of which will be used to make a fairly basic garam masala which I use when cooking Dhal Makhani... which happens to be one of my favourite Indian dishes!  Usually I grind small batches of the whole spices using my electric spice grinder which does the job, although not as finely ground as shop bought! An electric coffee grinder can also be used, solely for the purpose of grinding whole spices… unless you are happy to consume spiced ground coffee!

Bahrain’s shops, supermarket’s and souk’s are stocked with a huge array of ground spices and spice mixes (which I buy at times) and that means never needing to grind another spice! However, grinding whole spices at home will provide maximum freshness, bringing the aroma and flavour of the spices to another level!

Garam Masala

Ingredients:

  • 3 tablespoons coriander seeds
  • 2 tablespoons cumin seeds
  • 2 teaspoons black peppercorns
  • 6 green cardamom pods
  • 1inch piece cinnamon stick
  • 3 blades of mace
  • 6 cloves
  • 2 dried bay leaves

How to make:

Heat a heavy-based frying pan over moderate heat and lightly roast each spice (except the bay leaf) seperately, moving the frying pan around until the spice releases a fragrant aroma, this does not take long, about 30 seconds. Immediately transfer the roasted spice onto a cold plate.

Grind all the cooled spices plus the bay leaf in an electric spice grinder or coffee grinder and store in an airtight container.

Note:  After dry roasting the cinnamon stick and blades of mace, break them up into smaller pieces using a pestle and mortar! Your spice grinder or coffee grinder will thank you for this! Also tear up the bay leaf.

If you are not a big cardamom fan, break open the pods and use only the seeds.

If you can’t find mace blades use 1 whole nutmeg instead, break into chunks before dry roasting.

To dry roast or not to dry roast!  I guess that depends on the recipe in question and may also be a preference!  I tend to dry roast the whole spices if I am going to use the ground garam masala towards the end of cooking!

Storage:  Spices are best kept in airtight containers away from direct heat and sunlight. The recommended keeping time for ground spices and whole spices varies, with ground spices loosing their potency faster than whole spices! Let your nose, eyes and taste be  the judge when checking the freshness of your spices!  It is always best to buy small quantities of spices and replenish often.

Do you make up your own spice blends? Do you have any thoughts on dry roasting spices?

posts · style

the perfect package

A beautiful gift box with home-baked goods or chocolates inside is always appreciated and a great way to share the “love and appreciation of food” with others! At times I love to give home-baked goods as gifts to family and friends and I find they are always very well received! There are many occasion where home-baked goods are given as gifts and presented in beautiful packaging, especially during the holiday seasons, birthday parties, baby showers and engagements. Why wait for big events… make every day special!

Visiting a friend or family member after a morning of baking is a good enough reason to pop some freshly baked goodies into a gift box to take along… so I always keep a little supply of assorted gift boxes and packaging at home simply for that reason! No placing my home-baked goods on boring dull plastic plates and covering them with foil when I have the choice of some beautiful packaging instead! These cute colourful boxes photographed on this post are hand-made by The Perfect Package in Bahrain and are made to order.

When entertaining at home I always enjoy laying the table with the appropriate items and hopefully creating an inviting ambiance that will also complement the food being served. To add a splash of colour and change the overall look and mood of a simple laid table… place small colourful gift boxes (home-made chocolate truffles inside would be nice) on each of your guests place setting. Not only will your table look fabulous… your guests will be oohing and aahing over their surprise gifts! Of course you are only limited by your imagination as to what you could put inside these cute boxes so I will leave that for you to decide!

Do your home-baked gifts a favour and dress them up beautifully… with the Perfect Package!