Its been a while.
Almost shy of a year, but who’s counting?
(I am, its been 10 months).
My last post was in June, while braving the summer heat and the insane humidity that is a forbearer of my beloved monsoon, when I was slaving away making pasta from scratch, figuring out innovative ways to use morel that was freshly brought in from Kashmir (which now, 10 months later, is still lying patiently in a glass jar in the pantry). But all this aside, we’ve been blessed with the most adoring little baby girl, and I’m over the moon. She’s almost 2 months now, which is why I now feel slightly able to hit the kitchen again (I couldn’t stand the strong smells in the kitchen for all my trimesters, and all I wanted to cook was comfort food like manchurian and iced tea which I wasn’t risking to eat out due to the fear of MSG overload).
My pregnancy was a ride, but a really welcome one! Now that baby is out, mama’s feelings towards the smells have alleviated, letting me slowly but surely return to my beloved kitchen. I wondered whether my first post-natal blog post would include any of my pregnancy experiences, like aversions / obsessions / recipes and Read more…
Sometimes, stinky cheese is just what the doctor ordered. Well in my case, any doctor that ordered me (any kind of) cheese would become my new favourite person. While I love adding cheese to salads, very rarely will I made a dressing, whose entire flavour profile is derived from the cheese. I also find that of all cheeses, it is blue cheese that most people shy away from, not due to lack of an acquired taste, but more due to preconceived notions. And the fact that it smells. Last evening, I just wanted a salad, without fuss and too much effort. So begins the birth of the Iceburg Lettuce Salad with Blue Cheese Dressing.
I adore fruit cake and tea cake. I adore cake that doesn’t get lost or doused in layers of cream and sugar. But sometimes I like that too.
I love cake.
And this Pear & Vanilla Preserve Cake is no exception.
The standout ingredient is (most obviously) the pear and vanilla preserve, which honestly I don’t know if I would ever again waste on toast. Like ever. again. The entire bottleful went into this cake, and worked so wonderfully well with the crunchy walnuts and the spicy cinnamon and nutmeg. Almost like carrot cake meets orange marmalade cake!
Do you ever get obsessed with eating or fantasising about eating one particular thing, week on week, day on day, meal on meal? I have that obsessive tendency, where I fall in love with a particular dish, and just can’t get enough of it – until one fine day, the obsession dies out completely. I’m still unsure about whether its because I overdid it, or because the dish outlived its welcome. In either way, the evidence is clear – when my heart falls into a plate, it takes a while for me to get it off that plate!
It started a few weeks ago, with creating Ribboned Zucchini with Almond Pesto and Truffle Drizzle. Unhappy with the actual ribbons that were created, I went out and bought a cute little handheld spiraliser, to give me those perfectly extra long and thin spaghetti like zucchini ribbons. After step one was done, I decided that I wanted to make a pasta that wasn’t ‘saucy’ in the slightest, but which burst with flavours, was clean on the palate and looked amazing.
Monochrome has recently ignited my interest. I can’t put my finger on why it has, but it has. And such a phenomenon is surprising for me, as I love colour, colour pop, colour burst, and well, colour. Not to insinuate that black or white are not colours, of course they are, but my palate is […] Read more…
I don’t buy it a tab bit when people say they don’t like carrot cake. Its not possible. They probably haven’t tried carrot cake, and are just put off by the idea, like some people are put off by zucchini bread. I find that if i just serve it without bringing the name of the […] Read more…