Pomelo isn’t the regular, run of the mill kind of fruit you’d just find, lying around your house. But if you do find it, you know, just lying around the house, be sure to make this salad with it! My Pomelo Salad uses humble ingredients like coriander, mint. peanuts, shredded coconut, onion, chilli, sugar, soy sauce and peanuts to give that amazing mouthful of sweet, savoury, nutty, sour, spicy and crunchiness, all in each and every bite! Pomelo salad is a staple Thai salad, which can also be replaced with grapefruit or even raw papaya.
I’ve buried my nose in Samin Nosrat’s book, Salt Fat Acid Heat, which explores how to cook, rather than what to cook using a recipe. Of course, the book does have recipes, but the fundamental idea that sets this book apart from a “cookbook” is that the book makes you understand the rules elements of cooking – how to use acid, how to cook with fat, how to season your food with layers of salt, how to apply (or not apply) heat. AND, the one essential unwritten rule that would take you the furthest when you pick up an apron is this: TASTE, TASTE, TASTE. Read more…
As a mum of a toddler, I like to make stuff that even Baby Doll can eat, along with us, or else I inevitably get guilted into giving her morsels of goodies what we eat and she should technically NOT be indulging it, quite yet at least! To tackle this, I’ve come up simple yet effective meals for her and us, that actually taste great to all palates of all ages. Some examples are: grated carrot salad with an orange juice dressing, tomato basil salad with some extra virgin olive oil salt and pepper, asparagus risotto (without the wine, of course!), grilled paneer with lime and coriander, whole wheat spaghetti pomodoro, guacamole sans the jalepeno – you get the drift! So when it comes to desert, whyever not have a desert that is baby friendly, diet friendly and daddy friendly? Read more…
Is there a thing such as ‘Blogger’s Block’, you know, like writer’s block? Essentially, I too am writing, but just online and on a blog, so does that make me not a writer? I’m not so sure about that hypothesis, but what I am sure about at this hot, humid, sticky moment in the beginning of what threatens to be a horrendous summer, is that I have a case of whatever block you may term it. So now coming to the crux of my irrelevant public analysis of what block I am being plagued by – I am basically looking for an excuse to not continue tapping my fingers feverishly over the keyboard, as if it is a mission which I cannot fail.
But today, I am going to delve right into this beautiful, summary and fresh salad recipe. I know I’m (fashionably) late to join the Kale Revolution – but better late than never! This salad first came together as a beautiful mish-mash of ingredients in the fridge plus a big bunch of kale that was incredibly inviting at the supermarket, I had to get my hands on it. I started with apple, to add a bit of sweetness to the otherwise bitter kale, but this batch of american kale was far from bitter! Adding some thinly sliced baby radish, plump ruby red cranberries, toasted pecans, white & black sesame seeds and a few tablespoons of garlic scented cheese (you can easily substitute cheddar or crumbly cheeses like feta or goats cheese) with a basic and effective honey mustard vinaigrette to tie it all together!
Yes, its true. Chocolate can save the world, one tongue at a time. And my quick and easy recipe combines fruit and nut mix with semi sweet chocolate, perfectly forming a Fruit & Nut Chocolate Slab (without the extra calories!). Remember, because I use semi sweet chocolate, I am effectively lowering the calorie count, and by adding nuts and dried fruit – we counter the bitterness of the chocolate with a hullabaloo of a mixture of chewy, crunchy and crispy! Now I do not obviously advise eating slabs by the handful, rather having a 1 or 2″ square would be enough to give you your kick of sugar, without the unnecessary guilt!
Want to make a desert this festive season?
But you want it to be quick, simple, lacking any kind of technique?
And most importantly, need it to look rustically perfect?
Well, have I got all those criteria marked off, and more!
You see, my Strawberry Shortcakes not only make the best and most beautiful centrepiece to your table this festive season, but take literally no time to make, use fresh in season luscious strawberries and is topped off with vanilla bean infused whipped cream. How do you not salivate?! And with christmas around the corner, the redness of the strawberries make the desert look even more festive and inviting!
After a lot of introspection, I’ve realised that there are very very very few cakes I love. I know it sounds odd, but I don’t love any and all cake. I love pies, brownies, cookies, tarts, blondies, bars, you get the drift. All that being said, I love experimenting and baking cakes, in all shapes and sizes, and worry not, I shall continue to do so! I haven’t quite mastered layering and the tapestry of it all, but I always remind myself that the joy of baking is in the baking itself, and creating a unique piece of my heart.
Most of the time, I don’t end up eating any of the cake I’ve made (exceptions include tasting the batter, frosting, etc while assembling, but rarely stretching to the end product) – but I am known to sneak cookie crumbs (cough cough whole cookies).
Potato Chips? In a cookie?
So bad, it’s good!
I adore the idea of a little bit of salt in my desert, and even more my favourite additions like popcorn – so this time, it’s another all time classic – potato chips! Inspired by @smittenkitchen’s potato chip cookies, these ones are elevated for the festive season at hand, by the addition of a chocolate glaze a la jackson pollock (yes, I’m rather artistic). I tried a dozen of the cookie without the chocolate – but (shockingly) preferred it with the chocolate (yeah, like duh). There’s a fine line on these delicate cookies between too much and too little chocolate – so try and follow your gut and not that trigger happy hand while pouring the chocolate! Read more…