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Almond Milk and Lemon Curd Pancakes
In my new kitchen, I have a large window. Since my house is at an elevation, the view outside is breathtakingly beautiful. Miles and miles of unobstructed scenery and the sky like a painted false ceiling. It appears so near that it gives you the illusion that you could touch it if you reached out. … Read More
Caramelised Onion and Feta Bread and Butter Pudding
At this time, I am surrounded by cartons, boxes, suitcases, bubble wrap, tapes, dismantled furniture, two sleeping children, two walls, a French window, and a glorious sunset. I moved houses yesterday. For the past two weeks I have been wrapping, labelling and boxing items like a pro. The kind of … Read More
Cauliflower and Cranberry Flatbread with Dukkah
This post is an entry into the Nuffnang ‘Fresh Recipe’ Network Competition, thanks to BRITA. Check out betterwithbrita.com for inspiration and exclusive recipes by Gary Mehigan’. Where I grew up, a few decades ago, water was scarce. It was dear. Preserved and valued. Rains were celebrated and … Read More
Flourless Snickers Torte
A flourless snickers torte made with chopped snickers and a few ingredients to create a delicious gluten free treat. Easy and perfect for a celebration. Motherhood has it's perks. I am not talking about the unconditional love and cuddles, cute little surprises and all that stuff. Those are too … Read More
Dal Makhani, Creamy Lentil Soup
Creamy and easy lentil soup flavored with spices inspired by the Indian Dal Makhani. I learnt the fundamentals of Indian cooking from my mother. But it was from my father that I learnt to relish a plate of food. Though a small eater, even today he is so particular about the way food is seasoned and served. He has remained staunchly true to his heritage when it comes to choosing what he wants to eat. On weekdays our meals were simple home cooked mostly vegetarian curries, dal (lentils) and flatbreads. On weekends the lunches were late and elaborate and nothing short of an 10 course meal. Vegetables stir-fries, lentils, meat and seafood curries, chutneys and sweets. Dal was a constant, like it is in most Indian households. It was there every single day. Yet nobody complained as there were varieties of lentils to choose from. However, they had to be seasoned perfectly and compulsory garnished with fresh sprigs of coriander. If it wasn't Dad would make sure he did it himself. After all these years it wasn't surprising for me to see my Dad quietly delighting in a bowl of Dal and rice at our home in Sydney, while the rest of us lapped up garlic seafood risotto. Dal Makhani is … Read More
Hazelnut and Chocolate Chunk Friands (Financiers)
Financiers or friands as they are known in Australia are a great way of using up egg whites. Personally, I find it hard to decide between a meringue based dessert and a friand if I happen to have egg whites at home. I love making and eating both immensely. The deciding factor ultimately is whether or not I want to use my electric mixer. Friands are simple to make with a few ingredients and can be put together with just a bowl and a whisk. But that is not really the reason why I love them. Friands use nut meal, ground nuts as a core ingredient. Therefore they have a nutty flavour and a crunchy bite to them which is so addictive. And textures are an important part of my recipes. Though friands are relatively heavier on the butter as compared to a muffin or an unfrosted cupcake, they are truly a treat. The crispy exterior and nutty buttery centre is open to many different add-ins...fruits, chocolate, coconut, nuts and so on. Any ground nut works which means you have so many permutations and combinations to choose from. For me, chocolate and hazelnut are made for each other. In this case, big chunks of chocolate melt in your month as you bite into a warm crunchy hazelnut … Read More
Beetroot Panzanella Salad
This has been one long winter. Now that it is in its last stretch, the wait is the hardest. The last always seems like the longest, coldest and darkest to me. The length of this wait, however is not as lasting, extended and painted as the dreams and plans I have for the upcoming Spring and Summer. There will be fresh berries. Picking, eating and adorning my cakes. There will be the colours of Spring, spilling out everywhere. There will be picnics. Planned, impromptu ones (the ones you plan in your head, then do on an impulse). A mega dose of sunshine. And a good few extra hours to photograph. We are fortunate in Australia to have access to pretty much every fruit and vegetable, round the year. But I still tend to look at root vegetables as a winter thing particularly for their warming characteristics in food. Part of this stems from my growing up years in India when beetroot, radishes and good quality carrots were available only during the colder months. Beetroot is my favourite, which is apparent since this is the second recipe I am dedicating this season. I have been making Panzanella even before I knew it was called Panzanella salad. Crusty bread, ripe tomatoes, … Read More
Chocolate Almond Coconut Cake
A few days ago, I chanced upon a carton of almond milk. You can read about it here. It is no secret how much I love almonds and I use them quite often in my recipes. However, creating with almond milk was a first. I made simple and healthy banana blueberry almond popsicles to get a feel of how it would work in a recipe. The nuttiness was there and it proved to be a great dairy alternative. I was impressed. I wanted to add it to anything and everything. Most of all, I was curious to know how almond milk would work in a cake or a baked item. Would it add an element of texture? Would it take away some of the moisture that regular milk/buttermilk/sour cream contributes? Will I get a crisp crust on my cake? Anything that lends itself well to a cake is up there on my ingredient list. So I put it to the cake test. Chocolate and coconut are another combination that works well together. I discovered that when I made the Chocolate Coconut Slice. In bar form, when they tasted so good, I could imagine what it would do to a cake. The cake turned out just the way I wanted it to be. It was moist, it had texture from the coconut and almonds. It had the richness of cocoa and a crisp crust … Read More
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