Food . Stories . Photography
You might have noticed that a lot of my recent recipes are simple and suited for the summer. It’s pretty hot here right now and chilled drinks, milkshakes, and chilled fruit in any form all make life more bearable. So today it’s a Chikoo or Sapota Milkshake. I don’t know if you’re familiar with the…
It is bread making time at the Bread Baking Babes once again. Karen picked Red Pepper Coques for us to make. Coques are the Catalan flat breads that are thin and crunchy flatbreads that can be found across the Mediterranean. They’re similar to flatbreads like the Turkish Lahmacun and French Pissaladiere. Catalan Coques can be…
It’s the same old hot summer story, watermelon again, and yet another salad. I’m sorry if I’ve been boring you with watermelon recipes but I have to survive my summers. So I’m warning you all that there will be a couple more watermelon recipes before this summer is out. Just bear with me for this…
I can see some of you thinking, Watermelon Rind Marmalade? Yes. The watermelon is a fruit of which almost every part can be eaten. The flesh, of course is edible. So are the seeds, just like pumpkin seeds. Once you peel the outermost green coloured skin, the rind can be used in many ways. They…
Chivda is a sort of savoury Indian trail mix. That’s the best I can equate with something that’s not Indian. Chivda is usually high on fat but today, I share my recipe for Guilt Free Chivda. Most people in India like snacking as much as they like their sweets. By and large, we tend to…
We’re baking Lariano Style Bread (Pane di Lariano) at the Bread Baking Babes this month. Elizabeth, our kitchen of the month, picked this recipe based on Jim Lahey’s Truccio Saré recipe from his book, The Sullivan Street Bakery Cookbook. Lariano is a town in Italy outside Rome. They grow a special variety of wheat and…
What is Uppuma? If you’re not familiar with South Indian food, Uppuma is a savoury dish somewhat like Polenta or Couscous. It can be made with semolina (rawa), broken/ cracked wheat, rice grits or vermicelli (semia). Uppuma is a simple enough dish to cook but a lot of people tend to get the texture wrong….
So who doesn’t like potatoes? I don’t think I have so far met anyone who doesn’t. It is a vegetable (tuber actually) that is so versatile in terms of how it can be cooked. Almost every cuisine in the world has at least one way to cook it. Today’s Hasselback Potatoes are originally Swedish where…
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