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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 … 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 … 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 … 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
Rice with Spring Onion Pesto and Tuna Meatballs
Perhaps the very best taste, I have enjoyed of Spring Onions have been in Chinese Spring Onion/scallion pancakes. Until now. This pesto has changed that and it has assumed an important place in my weeknight menu lately. It is no secret how much I love making and eating Pesto. While I absolutely love the traditional basil-pine nut pesto, I find that there is plenty of room for variation in the classic ingredients for convenience, preference or variety. I've already shared it with you here and here. The mild onion flavour of spring onions along with garlic, almonds, some basil, thyme, parsley (basically any herb that you have at hand), a bit of parmesan and olive oil yields a pesto that is so versatile and flavourful that you can spoon it over any savoury dish to make it taste delicious. The vibrant green reminds me of spring. So aptly called Spring Onion. I like to stock up on canned Tuna for rainy days. Unopened, it stays for months and there is no prep required to cook with it, which is great for dishing out meals under 30 minutes. The Tuna meatballs take less than 10 minutes to put together and are then baked in the oven. Both the Pesto and … Read More
Beetroot and Feta Tart
When I was a little girl, my mother would cook a beetroot stew. I am not sure if there was a recipe or her own creation but I didn't quite like the look of it. Beetroot was cooked in the pressure cooker with other vegetables and the resulting colour wasn't very appealing. The potatoes would turn orange, spinach looked black, the onions were lost somewhere and then we would stand facing the mirror with our tongues out after consuming it . Without a doubt it tasted delicious, but that colour! Today, I love beetroot. I love the way it stains my hands and my kitchen counter. I love the way it looks and tastes. I use this root vegetable to pack variety and nutrition into the meals I make for my children. I feel an irresistible urge to take out the camera every time I notice it's powerful purplish existence in a dish. It has the natural ability to make food look vibrant and attractive. Beetroot is often paired with goat's cheese. In tarts, especially. I think it's an amazing combination but it does pair well with other cheeses as well. I like how it tastes with feta, mascarpone and ricotta. The saltiness and creamy texture of feta is just perfect to balance the sweet, moreish … Read More
Whole Spice Roasted Cauliflower
This winter seems so long. And colder than I like it. I think I say this every year and by July I am almost desperate to get to the other side of winter. I can't wait to feel the rays of the sun on my bare skin and the daylight to linger on till it's time to go to bed. I can't wait for the change in scenery and the spring blooms. Having said that, there are some joys of winter that I treasure. Catching up with friends over cups of hot chocolate. Bowlfuls of steaming hot Laksa. And sharing a hearty winter roast with family. I have roasted cauliflower florets in so many different ways before...basically experimenting with a variety of marinades. Roasting an entire cauliflower head not only sounded interesting but such an amazing dish to share on the table. Roasting not only sweetens the florets but gives it a crispy, nutty texture that is absolutely delicious. The chilli flakes provide the perfect amount of heat to balance the sweetness.The recipe involves cooking the cauliflower head in two stages. First, boiling it in a flavourful stock to tenderise it. Then finishing it in the oven to get the charred caramel brown crispy exterior. There are many recipes that involve … Read More
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