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Chocolate Almond Coconut Cake
A few days ago, I chanced upon a carton of almond milk. You can read about it here. It is no secret how much I love almonds and I use them quite often in my recipes. However, creating with almond milk was a first. I made simple and healthy banana blueberry almond popsicles to get a feel of how it … Read More
Pear and Raspberry Pie
I had my first real pie when I came to Australia. My excitement knew no bounds when I discovered a charming little bakery a short distance away from my new home. I went back every day. I had pie every day. For dinner, and for breakfast the next day. My kitchen ware were still in boxes so living … Read More
Spicy Thai Corn Soup with Greens
If soup is synonymous with comfort in winter, I cannot get enough. The smell of a pot of deliciousness simmering away on the cooktop, makes me hungry. The thought of a bowl of fresh, steaming soup cradled within the confines of fine china warms up my insides like snuggling by a fireplace in the … Read More
Cherry and Cashew Nut Streusel Cake
Fridays have fascinated me all my life. Like a lot of people, It has remained my favourite part of the week since I was a child. At different stages of life though, the interpretations varied. Before the twins came, I was employed with a bank where I worked for several years. I handled various roles … Read More
Banana Blueberry Almond Popsicles
A little box followed me back home on a recent trip to the grocer's. I always took pride in being an ardent almond fan but here I was, intently studying the back of a carton of almond milk. Almonds in different forms adorn the shelves in my cupboard yet I had never tried out almond milk. Perhaps I thought it was a bit too 'healthy' for me and my blog. I did not buy it so I assumed that it was placed by mistake in my shopping bag by the people at the store. The long list of checked boxes at the back...Gluten Free, Cholestrol Free, Lactose Free, Suitable for Vegetarians, No Cane sugar and so on caught my eye. I went back to return the carton and here's what I did. I bought one for myself. Since the blog is not just about me but also my dear readers, I thought it was worth a try, And it had almonds in it, so it was certainly a safe bet. You don't mess around with a healthy ingredient and add sugar and butter to it. Or do you? Actually, we will keep that for later. Right now, sticking to the healthy philosophy, I preferred to add fruits and honey and turn it into a frozen milkshake. A popsicle, in other words. These days, things look better on a stick than in a glass. … Read More
Ombre Triple Chocolate Cheesecake Tart (No Bake)
Let's talk about colours! Or the absence of them. Can you imagine a world without colours? How boring would that be! Colours contribute to our visual experience. They help us to relate to our environment. They stimulate imagination and creativity. One of the earliest and basic things we learnt as kids were to recognise and differenciate between colours. We painted the yellow sun, wanted to dive into the blue sea, ride the red bike and messed up the brown cake. Most of us loved it. Because it simplified our understanding of the big world around us and gave us our first powers. The power of choice! I can tell you how big and powerful I felt at 4 years when I was allowed to choose the colour of my birthday dress. As bloggers, photographers, food enthusiasts colours have never been more important to us. How much do we love Pinterest! Being a colour fanatic myself, I love what I can do with the pictures and recipes on of my blog. I feel empowered, in a humble way. On the topic of colours, Ombre is amazing! It is a feast for the eyes. When you add Chocolate and Cheese to it, it is a feast for the soul. Getting the Ombre effect on a tart was impossible without piping the … Read More
Masala (Spiced) Coke Popsicles
The sidewalks in India are home to some amazing Indian food. Street food, as it is popularly known is not only cheap and convienient but also authentic. This kind of food may also be available in big and small restaurants but rarely measures up to the taste and feel of food from the vendors. There is something incredibly exciting about watching the food being assembled right before your eyes.. the sultry weather coupled by the smoke escaping the sizzling tawas (large frying pans), crowds of people waiting for their turn, the fiery heat of the chillies as they are generously sprinkled over Chaat or Chicken rolls or for that matter any food originating from these makeshift stalls. It is an experience in itself. To go with this kind of food there are refreshing thirst quenchers that send flavours splattering across your palate. The key to this can only be one. Spice! Masala Coke is nothing but a spiced up version of Coke. Adding spice and salt to a cola drink not only lifts up its flavour but leaves your senses refreshed and energised. The after-taste is incomparable, trust me! The spice blend or seasoning in this case is Chaat Masala, a tangy, zingy, mildly hot mix that is a … Read More
Sauteed Apricots with Honey, Goat’s Cheese and Pine Nuts
Where did I find apricots at this time of the year? I would love to give so many different answers, my favourite being..the farmer's markets. Alas! That is a hardly a possibility in the dead of winter. I am constantly dreaming of Spring and Summer, of juicy stone fruits, sunny beaches, of ice pops and every kind of summery treat. I have been doing the last two, though (beaches and ice pops). Being in Sydney, you can't escape the beaches but it's never like Summer. I had a glut of apricots last summer and that is when I had cooked with these. I think, I liked them so much from a photography perspective that I wanted to keep them as simple and intact as possible. Apricots in season are so sweet and juicy by themselves that I best enjoy them plain. There is really no recipe. You wouldn't need one. I halved the apricots and removed the stones. I sautéed them in a little butter till they were slightly golden. On removing from the heat, I placed them on a serving tray. Drizzled a bit of honey (whilst they are warm), spooned over goat's cheese and scattered with toasted pine nuts. Apricots are versatile so this dish is open to all possible variations. Mascarpone or … Read More
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