Feta wrapped in vine leaves from the Moro Cookbook
I have posted recipes from “Moro The Cookbook” by Sam and Sam Clarke before. After Ottolenghi’s “Jerusalem”, this is one of my …
Semlor or awesome cardamom-spiced, almond paste and cream filled Scandanavian Lent buns
Semlor (singular : semla) is the Swedish name for these delectable little (OK my version was little) buns. I first saw them …
Holiday lunch – Michelin stylz !
I think I will be disqualified from entering any Michelin star restaurants in the future for using the word “stylz” in my …
Sanjeev Kapoor’s Garam Masala – the king of spice mixes
Garam is the Hindi word for “hot” and Masala stands for “spice”. Despite that, Garam masala is not hot like chilli is …
Veggie and halloumi fritters with yoghurt, mint and coriander dip
Our new year commitment to light dinners and heavier lunches means that I cook the following day’s lunch after we have had …
Bisi bele bhath or Hot vegetable and lentil rice
Bisi (pronounced : be+see) bele (pronounced : bay+lay) bhath (pronounced : bath) is an old stalwart in the Bangalorean/Kannada kitchen. Simply put, …
Donna Hay’s Ricotta, amaretti and plum cheesecake
They say a picture is worth a thousand words and I’m hoping that with this particular post, I can skimp on my …
Mysore pak (Indian chickpea fudge) for my Madras ajji
WordPress tells me that it is my 100th post. I never thought I’d get here when I started writing on a cold …
Bread, berry and cherry pudding
I seem to have taken a rather long summer holiday from my blog. In my defence, the English summer until 2 Thursdays …
Dosa (savoury crepe/pancake) and its friends
What is a dosa ? For starters, it is pronouced “Though-sah”. It is a South Indian crepe or savoury pancake and is …