Food . Stories . Photography
I have been on a bit of an all-things-rice trip in my cooking beyond my regular everyday stuff. I have been inspired by a bunch of food loving friends, some old and some new. Rice is at the heart of the food that we eat and we decided to take a real good look at…
Kelly chose our bread this month at the Bread Baking Babes this month. As she put it, “Something soft and easy for March”. She chose a Potato, Thyme and Goat Cheese Pavé from World Breads from Pain de Campagne to Paratha. For reasons I will share, I chose to adapt that recipe to make a Potato…
There’s really no recipe as such for a Watermelon and Feta Salad. It’s just a perfect combination of two ingredients, and one or two more for enhancing the flavours. Anything else is overkill. Yet I think every blog should have it documented simply because watermelon and Feta cheese are a great match. The crunch and…
If I had to choose between apples and mangoes I would pick mangoes, hands down, every single time. Tell me to pick either apples or bananas and you know I’ll choose bananas. Give me apple pie though, and I might pick it over anything else. I love apple pie in almost any form and recently…
What do you do when life gives you Halloumi? You could a lot of things but I’d suggest making some Crispy Halloumi Fingers. It’s a great way to eat this cheese. I have been a longish end-of-the-year break but I’m back once again. Halloumi is a firm and unripened white cheese originally from Cyprus. It…
The weather has finally taken a cooler turn. It’s relative though as my day temperatures are somewhere in the late twenties/ early thirties (Celsius). The nights are cooler with misty mornings and slightly lower humidity. Pinterest, Instagram, Facebook and YouTube are awash with Christmas baking. I gave in and baked some Egg Free Persimmon Muffins….
Before I get into why I refer to today’s post as An Inspired Vegetable Risotto, let me start with a brief introduction about Risotto. A Risotto is an Italian dish of rice that is sautéed and slow cooked with broth and other additions. It is creamy and like thick porridge in consistency when done. Risotto…
Cassava or Manioc is called Tapioca in India. Tapioca is quite popular as pearls or “Sabudhana/ Sago” as it is known in most of North India. There, Sabudhana is cooked mostly as Khichdi or as “Kheer/ Payasam” a sweet dish similar to a pudding. Today’s recipe of Kappa Ularthiyathu or Pan Fried Tapioca is from…
Attribution — You must give appropriate credit (a link back to this website) for my work, but not in any way that suggests that I endorse you or your use of my work.
NonCommercial — You may NOT use my work (design, photographs, text, and recipes) for commercial purposes. NoDerivatives —You may NOT alter, transform, or build upon my work.