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Chickpeas and Chorizo Stew
You hear me raving about the blue patches in my city all the time. Well, there is something else I rave about quite a bit. Our sunny winters and our cool summers. Exciting, isn't it? It actually is amazing! When we first moved to Sydney, we happened to stay in a house that did not have a … Read More
Milk Chocolate and Ginger Baked Custards
One of the significant things that has changed ever since I started blogging is the way 'days' have assumed an importance in my life. I guess it's because I have so many to share it with. It makes me feel belonged...makes me feel like a part of the food blogging community. And very responsible too. … Read More
Lemon Delicious Pudding
When life gives you lemons what do you do? Do you make lemonade or lemon curd? Or Nimbu Paani? Well, life didn't give me lemons. Or melons. I had to get them myself. All the way from the markets. The markets are not that far away but it's a rainy day. Have I told you how unpredictable our weather … Read More
Corn, Carrot and Pea Breakfast Fritters
Are you noticing quite a few breakfast recipes in this space? I confess, that is one meal I am paying more attention to. That is because the others are turning out to be less of sit down meals and more of quick fix situations. We are outdoors for most of the time our weather allows us. Day times … Read More
Apple and Maple Syrup Friands (Financiers)
I did not make resolutions for the new year because somewhere along the course of the year, I feel they change for me. Perhaps the greatest lesson I have learnt over time is that with some minor adjustments, a bit of flexibility and a wee bit of make-do, life becomes a lot easier to embrace. Flexibility means along with the expected you also make room for the unexpected things in your life, both good and bad. And in doing so, you save yourself from a few let-downs and disappointments. The world becomes a happier a place to live in. I have decided to adopt a 'take it as it comes' approach to both life, in general and blogging. There will be days when meringues will crack..I will not fret. I will make an Eton Mess instead. Lava cakes may turn out over-baked...I will enjoy them as puddings. If l can't pipe pretty swirls around life, then so be it. I will learn to have fun with dollops. Dollops aren't perfect...you can't weigh or measure them. That's why they are dollops and we love them. Uh..well, think I could do with a sugar fix at the moment. These friands are the simplest things to bake. Easy, uncomplicated and quite forgiving. Flexible, in other words. All you … Read More
Date and Carrot Cake
So I finally made a cake. Though I couldn't convince myself to loudly exclaim 'my first dessert for 2014'! No ganache, no glaze..not even a sauce. Well, I am all about Sugar. The more the better. You know that already, don't you! Dessert or no dessert...I leave that to you to decide. But this cake is good. So very good! Once it came out of the oven, I changed my mind about including a dessert sauce. There are several reasons why I like this cake. First, it has a subtle caramel taste to it that comes from the dates. If you have never made a date cake before, I highly recommend it. Unlike nuts and raisins, you don't bite into dates while eating a slice of the cake. They disintegrate and get lost in the batter adding a beautiful flavour and moisture to the cake. The cake is filled with great ingredients like carrots, seeds and nuts that not only make it filling but nutritious too. And the best one. You don't need a mixer! You just add and stir. The original recipe was that of a loaf. It always tasted amazing so I've been looking for an opportunity to turn it into a cake that can be served for any occasion. I made a few changes in the proportions and ingredients marrying … Read More
Chakchouka- Eggs cooked in a Flavourful Sauce of Tomatoes, Bell Peppers and Spices.
There are probably as many ways to dress up eggs as many lovers of eggs there exists today. Let's face it, whether we love them or we are tired of them, we are yet to outgrow our need for eggs. Which other ingredient in your pantry can you turn into breakfast, lunch, dinner, sauces... and DESSERT! If you ask me what my go-to ingredients are, I would probably talk about potatoes and noodles before I come to eggs. But hey, eggs cook faster...even faster than 2 minute noodles and the quickest way to pack some protein into your diet. But we all love variety, we love colour and sometimes we need to spice things up a bit. Like this delicious North African dish of poached eggs in a bed of tomatoes, bell peppers, onions, chillies and spices. All I can say is that this is the best thing I have recently dipped my bread into. And imagine walking into a kitchen that smells of warm spices and cooked red peppers the first thing in the morning. The recipe is very simple one and is open to adjustments as per personal preferences. Traditionally, the egg is poached in the pot in which the vegetables are cooked but I find it easier to finish the eggs in the oven in individual portions. … Read More
Breakfast Poppy Seed Crepes with Strawberries and Yogurt
Week 2 of our stay in the new neighbourhood has maintained that we are spoilt rotten to our very existence. The waterfront has been calling out to us ever so often that we find it hard to stay indoors. To add to that our sunny skies have been hiding behind a huge cloud cover making it the perfect weather to sit late at the roadside cafes sipping a cup of hot chocolate or sharing a gooey macadamia brownie as we watch the sun dip into the horizon typically around 8.30 pm. Talking about brownies, did I tell you I have not made a single dessert in the New Year! Okay...just a quick something which did not qualify as a dessert in my eyes. That was the quickest Tiramisu ever that still managed a few compliments. There is barely room for error when you are dealing Savoiardi biscuits, Mascarpone and Kahlua. Don't ask me for the recipe though. Or even if I tell you just THROW in (I love that word. In most quick recipes I come across, you THROW everything in) the components into serving glasses, don't follow my recipe. At least don't make them in walking shoes and most importantly don't mix with the back of a strainer when your cutlery is yet to be retrieved from cartons. See … Read More
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