There’s just something so celebratory about a semolina pudding. It’s one of those Indian dishes that work wonderfully as both starter and dessert.
For Eid this year, I partnered with Stork Bake to develop this semolina halva with almonds and vanilla.
Flash Food Friday on Ice Cream Everyday is all about unrecipes, clever comestibles, and the quickest ways to get food from Point A (your fridge/pantry) to Point B (digestive tract).
The first in the series is this stuffed and baked avocado.
I approach the eating of sojee, a sweet Indian dish made with semolina, as prandial bookends; first served as an appetizer to sweetly prep the palate and line the stomach, and again as a dessert or pre-dessert, if you have the guts for it.
I remember coming home from school to lunches of canned pilchard curry. Delicious scooped up […]
Not only is this wasabi chocolate and coconut milk ganache a glammy way to dress up a homely cake, it makes for an addictive fruit dipping sauce.