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.
321/366 Pancake rolls filled with yoghurt, sesame halwa, cardamom and rose syrup. #project365 #dslr #lrinstagram #ifttt #foodphotography #breakfast A photo posted by Saaleha Idrees Bamjee (@saaleha_b) on Nov 14, 2016 at 4:00am PST Combine yoghurt, sesame halwa, cardamom and rose syrup. Spread onto a pancake, roll up and slice.
My grocery stock is pretty much the metaphor for my life. The bananas are going off but there’s sesame halva in the fridge and coconut blossom sugar in the cupboard. Mental state aside, at least a recipe came of it.
The addition of barley flour to this flatbread makes for a tasty textured, somewhat nutty departure from a regular roti.
The Ambrosia Salad does not enjoy the same cult status as its American export counterpart, the Red Velvet Everything, but it does share a touch of its flavour profile.
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Fat-free yoghurt and lean chicken breast assuaged any guilt associated with using a big bag of potato crisps as a crumb coating. It really made for tasty chicken, and if you ever run out of bread crumbs or your regular coating, the crisps are a good substitute.
Summer up a braai staple with cubes of sunny mango.
This combination of yoghurt, raspberries, syrup and finger biscuits makes for a light dessert, perfect for serving at the end of a rich or spicy meal.