How often have you made mashed potatoes and compared them to the ones you dig into at your friendly neighbouring fine dine and realised that they’re not quite the same? Every time? This simple dish is actually quite time-consuming if you do it right way. It’s not as simple as boil-mash-season and serve. It’s more like bake-scoop-mash-butter-mash-cream-mash-season-mash-cream cheese-mash – and some take it a step further and add mustard powder too! Not me…I bake and grill it again
There’s something about potatoes, that lend them their ‘I must gobble these up’ quality. During the week, we follow a completely almost no carb diet, and this golden brown underground root, is nowhere close to a frying pan. But come weekend, and the pots start to get glazed with delicious sauces, the kitchen is buzzing with rich flavours and the fancy knives are sharpened for the clean-cut!
But coming back to potatoes, have you noticed how they work with almost every protein on earth! And even lend themselves to veggie gravies…
This dish has been specially made for a friend…he wanted a youtube video, but i’m just about getting the hang of a blog! May be next year Wendell:) But my step-by-step post should be good enough to make this really simple, but brilliant tasting dish.
Baking in salt is a really old technique and everyone from the French, Spanish, Italians, Portuguese to the Africans have laid claim on it. But the truth is, a similar recipe was traced down to the 4th Century BC, when a Greek living in Sicily cooked herbed fish by encasing it in two pounds of salt moistened with water and egg whites. The fish was served by drizzling it with first press olive oil.
EGGS! As children my sis and me were travelling by train, going back home after a weary day of shopping with my parents. Mom asked us the quintessential questions. “What do you want for dinner.” While I rolled my eyes into space with a “not again” look on my face by three-year-old sis, who had just started to spell said “E-G”. “E-G,” asked mom, what is that? The conversation went back and forth a couple of times, before my little sis lost it and started to cry. It was a long day, she had bought herself a couple of awesome toys and was on top of the world, and how could her mom not know spellings, must have been the thought running through her mind. She poked me in the ribs, pulled me down and said, “Ma doesn’t know spellings. I want eggs. Will you make me some.” I smiled and hugged her. It was our secret, Ma doesn’t know spellings. Not once did I try to correct her to break her heart. Ever since EG has always been our joke after a weary day! Sure enough the protein loaded eggs, is the way to go after a weary day.
This cake was inspired in Koh Samui, from a pancake a tiny lady made at the crossroads of an Irish pub and a kennel. Every evening we would find our way here from our resort some 10 kms away, on a bike that blew the wind out of my lungs. Within 2 days she knew exactly how I loved my pancake done. It would be slapped with layers on peanut butter, sliced bananas and nutella and rolled up to be drizzled with coconut milk and chocolate sauce! Drool!!! The flavours lingered on for many years and when I was looking for inspiration to make a cake for a friend’s daughter who loved banana, chocolate and peanut butter, this awesome pancake filled my mind space at 1am.
If there is one dish that has managed to light up every single guests eye and plaster a smile on it, it is this one…a simple roll, baked to perfection. A crisp exterior, a sweetened centre and a gooey soft pillowy bite! Wait till your guests take a bite, hear the ‘ooohhhhssss’ and ‘ahhhhssss’ and ‘yyyyyuuuuummmms’ and take a bow.:) You have not just hit the sweet spot, but have become every man’s favourite chef (read person) and every woman’s envy. Enjoy the feeling.
I love a colourful plate of goodies to nibble on along with my meats and what better than a nice crunchy plate of a salad. As you must have guessed peaches are my favourite fruits. This year I’ve used them in smoothies, in a cheesecake and even in a trifle. There’s something about this crunchy, sweet and sour fruit that makes it a perfect combination with a lot of textures, flavours and aromas.
This recipe can be tossed together in less than 5 minutes. What’s more I’ve used a really, and I mean really simple marinade to string the flavours together.
Breakfast of Champions! That’s what I would like to call this breakfast in a glass. It’s full of fibre and anti-oxidants and comes packed with nutrition too. You know, introducing smoothies to my morning regimen has really simplified my life and saved close to 30 minutes in my crazy schedule.
What’s more Chia seeds the new healthy edible tonic to consume, its high in Fibre, Calcium, Manganese, Magnesium, Phosphorous, Vitamins, Zinc and Protein! In india, people have used a seed from the same family for many, many years, its called ‘Sabja’ and is a must in falooda. But more about that in a forth-coming post. For now, lets stick to more nutrition from these small black seeds…Chai seeds
When it comes to a cheesecake, fresh fruit toppings have always been a favourite with the family. What’s more its really really simple to make a sugar-free cheese cake and that takes precedence over any other kind of dessert that comes out of my kitchen. Last week, I threw a party for a couple of friends and strangely when the menu was put together, i figured it had only baked items, from the slow cooked chicken to beer bread! It was time to add some bright colour to the menu. As peaches and cherries were in season, it seemed like the perfect topping to my cheese cake!
This is one of my most favourite breads to make for a brunch party. Yes it does take up oven time, but its simple to make this one dish looks dressy! Just add in the cheeses, fruits, dips, cold cuts and what have you there..a platter out of any glossy food magazine…