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Seeing all the beautiful thanksgiving treats posted over the past few days has me feeling fuzzy! These are my… read more>
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!
Throwback Thursday and thought of the day... Evolution of the globe and more importantly humanity, requires… read more>
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 !
Sweet rice aka 'Zarda' for Sunday breakfast... Made a big batch of this yesterday for an after dinner treat… read more>
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
Sunday night calls for spicy kofta masala (saucy Indian meatballs) Prepared in a traditional Karachi style… read more>
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
Wishing all the beautiful mummies out there a very happy Mother's Day. I share my cake with each and every one… read more>
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 aka "Zarda" Growing up, mum would make this sweetened rice dish for us on special… read more>
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
Those Loaded jalepenos. So, Here they are, the finished product in all their spicy, juicy, crispy cheesiness… read more>
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 epicurious.com---( 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
True story : flapjack, cardamom, poached pear and tart with an Indian twist. These are my favourite things all… read more>
True story : flapjack, cardamom, poached pear and tart with an Indian twist. These are my favourite things all in the same place! I love experimenting with new flavours and this recipe is also an easy bake which is a bonus when there's limited time.
So, the basics of flapjack including organic rolled oats, cinnamon, sultanas, pecans, allspice a teaspoon of rosewater (the exotic addition), all bound together with almond meal, syrup and butter. I poached a pear in cardamom, clove and rose water and left it overnight. Mixed up the flapjack components using the syrup I poached the pear in then loaded into ready prepped shortcrust pastry for ease. I used the poached pear as a garnish; it was enough to get those rich flavours into this dish. The result ... Quite extraordinary and definitely something I'll make again with a little tweak here and there.... #sweet #fruit #indian #dessert
Chicken biryani curry... This is the chicken curry I made for biryani, pre layering it in between strips of… read more>
Chicken biryani curry ... This is the chicken curry I made for biryani, pre layering it in between strips of rice. The spices that go into it are rich and distinct: black and green cardamom, cloves, whole black pepper corns and cinnamon as well a host of other spices. They all go into a thick yogurt based sauce in which the chicken is simmered. It's best to make this a day before eating, as the flavours develop overnight and release the beautiful fragrant scents
I'll post the finished product later. This was our Sunday dinner with friends.