She said “Yes”…..
Just one month ago we were contacted by what must be one of the worlds most romantic and thoughtful gentlemen. He found his life partner and wanted to pop the question right here in Malta, and also most privately here at Julesy’s BnB. Of course we obliged, also thrilled that we were entrusted with this most intimate of occasions.
Philip a pharmacist from The Netherlands, helped us plan the perfect scene to ensure his proposal was a success. He asked me to cook a delicious meal that had to cater for vegetarian, and not too much dairy too. “Xiaohui”, Philips bride to be had an extremely sophisticated palate and appreciated spicy and oriental flavours, of course I was in my element! Her favourite colours were dark blue and pink and favourite flowers were roses and gladiolus, Philip did a great job knowing all of Xiaohui’s preferences. What a guy!
I wanted the meal be slow and relaxed so our guests could enjoy their evening and each others company without too much interruption, other than our service between courses, so we set up our private dining room for them for the evening.
Smoked Aubergine, Cucumber and Smoked Paprika Roulades, Summer Roasted Pepper & Avacado Gazpacho & Goats Cheese, Roasted Cherry Tomato & Basil Croustades.
Wine: Moet Chandon Champagne – France
Panfried Scallops with a Citrus and herb butter sauce with fresh local crusty bread & Freshly Shucked Oysters with Lemongrass Lime & Chilli Dressing
Wine: Domaine Ville De Colmar Riesling – Alsace France
Sweet Potato Spinach and Chickpea Fragrant Curry stack with Saffron Rice and wild Mushrooms and Cumin
Wine: Sauvignon Blanc Marlborough – New Zealand.
Blueberry Souffles with Fresh Blueberries.
Of course we were relieved when we got the word she said “Yes”!!!
Happiness and magic filled the night air, and it was a lovely place to be here at Julesy’s BnB.
To Philip and Xiaohui, we wish you both all the very best for your future together.
Fragrant Sweet Potato. Spinach & Chickpea Curry with mushrooms, cumin and saffron rice.
Especially for Xiaohui here is your recipe for that fragrant vegetable curry.
2-3 Large Sweet Potatoes diced
180g Fresh Spinach well rinsed
1 400g can chickpeas or fresh maltese “cirri”
1 red chilli, seeds removed
1 large thumb size piece of ginger, peeled
4 cloves of garlic, peeled
1 Tbsp. coconut oil
1 red onion, peeled & diced finely
1 tsp. hot Madras curry powder
2 tsp. garam masala
1 tsp. ground coriander
1/2 tsp. ground cinnamon
1 tsp. turmeric
2 Tbsp. tomato puree
1/4 cup desiccated coconut
1 x 400ml can of light coconut milk
1 Cup Jasmine Rice
10 Saffron strands and water ( see notes below)
Good Pinch of Salt
2 cups of brown mushrooms
1/2 tsp. Cumin seeds
Fresh Coriander to garnish
First mince the garlic, ginger and chilli and set aside. Rinse Jasmine rice and either cook in a rice cooker with Saffron Strands or use the evaporation method of cooking rice, stovetop in a pot. See note below on how to get the perfect fluffy rice without using a rice cooker.
In a large pan heat the coconut oil over a medium heat and add the onion. Cook the onion gently for 4-5 minutes until it starts to soften. Next add the garlic, ginger and chilli and cook until it becomes fragrant, about 2 minutes.
Add the spices and cook for another minute then add the tomato paste. Cook the tomato paste for about 5 minutes as this helps remove any bitterness. You may need to reduce the heat to prevent the spices burning.
Next add the sweet potato and give everything a good stir. Pour over the coconut milk and fill the empty coconut milk can with water and add this to the pan too. Add the desiccated coconut and Chickpeas or “fresh cirri” (delicious when in season in Malta), giving everything a good stir.
Put the lid on the pan and bring everything to a boil. Reduce heat to a high simmer and cook for approximately 20 minutes or until the potatoes are just becoming tender (cooking time will depend on the size of your diced potato).
Add the spinach and cook until wilted and the potatoes are ready.
In a seperate pan heat a little coconut oil and add the cumin seeds to toast a little before adding the diced mushrooms. Cook down until golden add seasoning.
Once all three elements for your dish is complete, fluff the rice and place an egg ring or round mould on a plate, spoon in cooked rice then mushrooms and then top gently with the fragrant vegetable curry. Garnish with coriander and serve immediately.
*My method of cooking rice using the evaporation method is as follows. Rinse the rice well under cold water and drain well. Pour the rice in the bottom of a deep saucepan and level out in on the bottom of the saucepan. Put your finger in the saucepan as though to poke the bottom of the pan, hold your finger upright and notice the measure of the rice, where it comes up your finger. I measure in terms of knuckles. So where the rice measures to the knuckle, fill the pot up with water up to the next knuckle on your finger past the rice with water. Add your spices and salt to the pot and place the lid on the pot and simmer for approximately 12-15 minutes or until rice has completely soaked up all of the water in the pot. Once cooked fluff the rice and serve.
If you have a special event you want us to help you with during your stay then please contact us , we would love to help!