One of my favourite things to eat on our travels through India is little pots of baked yoghurt at breakfast. I love the sweet tangy creaminess, almost like a whisper of cheesecake.
I have semolina on the brain today. I love the versatility of this ingredient. It makes a great component to savoury dishes as well, and I'm keen to try a few soon. But for now, here is a variation on my almond and vanilla semolina halva/sojee . In this iteration, I used ground roasted macadamia ...
I'm not going to lie, I love when the going is easy; when there's not much for me to push through and deliver on and I'm able to couch through a season of Frasier in one sitting with a pot of single-origin Guatemalan and plate of cheese and crackers. Yes, I have simple tastes. However, I ...
These soft and chewy cookies are made cream cheese.
A not-too-sweet gluten-free breakfast muffin with deep-cocoa notes.
I've been seeing so many Horchata recipes popping up in my feeds and its fundamental flavours reminded me so much of some of the Indian desserts I grew up with. I was particularly taken back to Phirni, a milk-based pudding lightly set with either rice flour or semolina. I found a recipe in an early edition of ...
This barley shortbread uses coconut butter for shortening.
A textured ice cream made with leftover burfee.
This is a great dessert recipe for when you’re running low on exotic pantry ingredients and have good staple items on hand. It’s an old favourite from Hershey’s and you need just one pot to bring it all together.
The Bollywood latté, a cupful of frothy-raucous drama and celebration.
Decadence decanted; dessert coffee recipes by Nespresso.
I call this the Strawberry Triple, as it’s exactly that; three layers of strawberried variation.
A falooda-inspired strawberry and cardamom buttercream.
Play with your food.