I turned 36 today and wanted to celebrate by baking something quirky. When I was much, much younger, the ads for All Gold Tomato Sauce claimed there were 36 tomatoes crammed into each bottle of their sauces. I don't know how true that is for their current product but I was going for a more nostalgic ...
I was just telling a friend how 'frazzled' is the one-word synopsis of my current state of mind. I didn't create any printables last year because I was faced with a similar sensation of being overwhelmed. And I hate that this is becoming a kind of personal theme. My inner life-coach advises that I should ...
My late maternal grandfather had the habit of clipping out articles of interest from newspapers and magazines to pass on to family. He would also scribble down bits of trivia he picked up from TV and radio onto the scraps of cigarette-box cardboard he kept in his pockets. I inherited the practice in my own ...
View this post on Instagram Too many things to process but this beetroot soup was a cheer. Add blitzed roasted baby beets to veg stock. Season with cumin, coriander, salt, pepper and lemon juice. Finish off with almond milk. #dslr #foodphotography #foodstyling #beetrootsoup #recipewhatrecipe #supper #naturallight A post shared by Saaleha Idrees Bamjee (@saaleha_b) on Dec ...
I made this curry some years back when I was testing a Jamie Oliver self-stirring home-cooker. While prepping for my upcoming food photography workshop, I came across these images in my archives and realised I didn't get around to blogging the recipe. It's a quick dish to put together and any sort of protein would work ...
View this post on Instagram No-bake nostalgia; Tennis Biscuit fridge cake. I would have layered the choc mint variant with a mix of Caramel Treat and cream but I really wanted to use up the lemon curd cream I had left over from the lemon and walnut ice cream cake. For those who've never made this, ...
The first time I tasted oil in an ice cream was an olive oil flavour at @thecreamerysa in Cape Town. I was so completely smitten by the complexity and mouth feel, I've been experimenting with different oils ever since. And when I developed this recipe for @ilovebakingsa I knew walnut oil would be a win, especially with lemon. I ...
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.
Airfriers are great for roasting nuts; go for a low to medium heat and shake the basket intermittently.
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 ...
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.
I adjusted an easy recipe for wafer cookies from the Stork Bake recipe site to include desiccated coconut and mango essence. They turned out crisp with just hints of tropical flavour, like a lovely whisper of summer.
I am so honoured to partner up with Stork Bake again this year to bring you my best bakes.
In celebration of World Baking Day, I came up with these naartjie and vanilla cupcakes. If you don’t have naartjies available, create a dried powder from the rind of your favourite sweet citrus.
View this post on Instagram Made egg-fried rice out of leftovers. Heated up some oil in a pan and added mustard seeds, dried curry leaves and salt. Once the seeds popped, I added fresh turmeric, black pepper, chopped garlic and green masala. Tossed in leftover rice, stirring it to coat with the other ingredients and then ...
When in doubt, omelette.
