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Freda Shafi
Melbourne, Victoria. Australia
The best way to experience the world is through food.Mum, Artist, Food enthusiast and blogger

How to Roll Sushi

My Recipes
South African Lamb And Apricot Sosaties
South African Lamb and apricot sosaties. This recipe inspiration came from the latest edition of @woolworths_au fresh food magazine which I picked up free in my local store - how cool! There are some wonderful recipes in there, I'm a bit hooked. So, going back to these kebabs, I've never made them before and I was totally intrigued to see how they tasted. I imagined an almost Moroccan tasting dish with the spices that were used in the lovely marinade. There was enough left over to create another dish, which I'll share with you later. I also used the wonderful and efficient baking trays to cook these, which were kindly sent to me by @lakelandaus . More details and a full demonstration are in my story right now. Hope you're all having a brilliant start to the week
Rosewater And Cardamom Shortbread Biscuits With Rose Petal And Pistachio
Seeing all the beautiful thanksgiving treats posted over the past few days has me feeling fuzzy! These are my fast becoming favourites - rosewater and cardamom shortbread biscuits, with rose petal and pistachio. I made a huge batch of these over the weekend and they really are a hit (if I do say so myself) After a filling birthday meal, when all you want to do is have a cuppa and dunk a bickie, this is just the ticket ... Hope you're week is off to a flying start!
Apple Fennel Salad
Throwback Thursday and thought of the day ... Evolution of the globe and more importantly humanity, requires some difficult processes, as we have just experienced. With that in mind, I'm sharing something purely uplifting today. So, to one of the most beautiful and simple plates I ever created. An apple fennel salad with the beautiful willowy dill feathers, making this whole plate look dreamy and ethereal. These are simple pleasures in life and without further ado, it's onwards and upwards !
Cardamom, Rosewater And Pistachio Shortbread
Cardamom, rosewater, pistachio shortbread biscuits. Can't think of a more heady fragrant combination whilst sipping tea in my garden on a warm Melbourne morning. I've been inspired by a a few versions of this biscuits, firstly @rainydaybites earlier this week, with the coffee infused version, as well as several beautiful recipes I've been collecting from various sources over the last few weeks. I'm experimenting with flavours hoping to create a big batch of these later this month for a special birthday party ?. The ones pictured here, I baked yesterday and they're adapted from a few different recipes. It had to be rich shortbread cookie for me, with a generous scoop of ground cardamom in the mix and sprinkling of rosewater. Finished off when baked with a thin layer of icing, chopped pistachio as well as dried edible Persian rose tea petals which give it a lovely middle eastern feel. Not only are they beautiful too look at, the flavours are well balanced. I do think however, I'll add more cardamom next time just for that extra punch. But for now, whilst I sit and enjoy the sunshine, every bite is ambrosia! Happy Friday to you all
Sweet Rice (zarda)
Sweet rice aka 'Zarda' for Sunday breakfast ... Made a big batch of this yesterday for an after dinner treat, not often we eat dessert, but I consider this an "anytime of day" little eat. It's even good for breakfast. It's a really easy dish to make! Just the way my mum used to make it... So vintage!! Serve hot or cold. Goes down so well with a cuppa Hope you're all having a wonderful weekend
Spicy Kofta Masala
Sunday night calls for spicy kofta masala (saucy Indian meatballs) Prepared in a traditional Karachi style, this is how my mum taught me how to make it. Back in the day, before food processors she would pound the meat in an old steel pot to tenderise it. It then became my job to beat the meat for hours until she was happy that it was soft enough to form perfectly round meatballs! I remember it like yesterday .. I sautéed my own version as shown in a rich gravy sauce. I like to serve mine red hot with a side of rice. Yum ! Hope you're having a lovely relaxed weekend
Rhubarb Almond Bakewell Cake
Wishing all the beautiful mummies out there a very happy Mother's Day. I share my cake with each and every one of you. How blessed are we. This is a rhubarb- almond Bakewell cake - that's what became of that orange infused rhubarb in the previous post. I love Bakewell tart and because I love experimenting, I wondered how it would taste without the pastry base as well as taste with orange flavoured rhubarb in it I have seen the recipe for various rhubarb cakes online and this is a kind of hybrid of them. The cake was beautiful; even though the rhubarb came out of the oven a vibrant bright red, (previous post) and the taste of rhubarb came through strongly, it was barely visible in the final photos; only a smidging of red comes through. One of the key ingredients in Bakewell tart is almond in various forms - almond meal, flaked almonds and almond essence . Here, I made my own almond meal using sugared vanilla almonds and it was pretty awesome if I do say so myself. This turned the cake a golden brown hue and made it rich and slightly chewy.
Sweet Yellow Rice Pudding (zarda)
Sweet yellow rice pudding aka "Zarda" Growing up, mum would make this sweetened rice dish for us on special occasions and festivals. It's a popular Indian dessert made in a variety of ways, there's no set rules as to the colour for a start. I like to keep mine simple using basmati rice that is coloured with a natural yellow food colouring whilst boiling it to give it the vibrant hue. Then add this cooked rice to a syrup made using ghee, sugar, cardamom and rosewater and let it infuse through the rice. Mix in a variety of nuts, (whatever takes your fancy), I love whole peeled almonds that have been soaking overnight, pistachio, and chopped macadamias. I also added some candied fruit, including apricots, dates, sultanas and goji berries. A little shaved or desiccated coconut gives it further texture. Back in the day, my mum used glacé cherries (how vintage!) . A great dessert, we love eating this with cream or ice cream for extra decadence. Hope you're all looking forward to the weekend ! #sweet #rice #indian
Loaded Jalapenos
Those Loaded jalepenos. So, Here they are, the finished product in all their spicy, juicy, crispy cheesiness. Amazing how relatively few ingredients can yield the best taste experiences. Starting with a good jalepeno, slice in half, scrape out the seeds (I left a few in as I like that spicy bite) load with cream cheese, combined this with a hard cheese like cheddar or another that you prefer. Spice it up with a little salt, generous pinch of cracked black pepper, a sprinkle of smoked paprika and a dash of mango powder for tanginess. Roll in flour and then breadcrumbs before shallow frying them for a few mins. The dip was inspired by a recipe I saw on I'm a little obsessed with peanut butter at the moment) it consists of : Peanut butter, hoisin and soy sauce, Lime juice, cilantro, peri peri, a splash of coconut milk and olive oil. It's an interesting combination but absolutely sensational with these crispy jalepenos. A great weekend recipe, these would make a fabulous starter / appetiser or an absolute hit as a snack just because you fancy them ! Enjoy xxx #chilli #cheese