Any Pavlova lovers? Well here is a Pavlova that we bake often at college as it is part of the Baking syllabus. Essentially a meringue based dessert that is baked at a low temperature that gives it a nice and crisp exterior and a soft and marshmallow texture on the interior.
The Next Best Thing To Eating Food Is Talking About It….Or Perhaps Writing About It. Lucknow is perhaps rightly been termed as the “Culinary Capital” of Uttar Pradesh.Embarking on a trip through the streets of this city is a gastronomic adventure to the senses. The bustling lanes are steeped in rich cultural heritage intricately woven with its culinary legacy making it a fascinating journey for food enthusiasts. Our travels within India have been a delightful experience indeed.Having lived out of the country for over two decades now, exploring new cities, their cultural influences and food nuances are a great way to immerse oneself in traditions and connecting to one’s roots. My husband and I,are quite the incorrigible foodies, frequently on the hunt for the best eating experiences from street food to fine dining and anything else that fits in between. I may have said this before, “We will travel to any length of this planet, in search of good food”. A recent sojourn took us to Lucknow, quite aptly referred to as the “City Of …
Spaghetti Bolognese is quite easily another favourite with the family. The trick to make this into a quick fix meal is to prep up the meat sauce ahead of time. I usually make a large batch and freeze this for a week or so. This way the assembly of the sauce and the boiled spag is another “Meal in less than 30 minutes”. The meat sauce has really simple ingredients and while you may choose using ground pork or beef, I’ve used some minced goat meat. This hearty sauce is made with fresh tomatoes, onions, lots of garlic, carrots and oregano.I like to keep the Bolognese fairly thick so that it coats the spaghetti well. You may use the same sauce with any other variety Pastas or even a Lasagne.While some recipes call for use of some red wine.I’ve skipped this and instead added some balsamic vinegar and brown sugar to make the sauce a tad bit tart and it enhance the colour too. Well, go ahead and combine your love for pasta and a …
Pickling has several connotations in many parts of the world. Very simply put it means preserving food in brine or a vinegar immersion. We find pickled foods almost everywhere, right from cucumbers, gherkins, kimchi, carrots to even meats and seafood. Now pickles can be quite diverse and can say a lot of one’s culture. For instance in most european countries picking could mean preserving the vegetables in a simple brine solution and hence tend these to be more acidic in flavours. Where as here in the Indian sub continent the process of pickling lends a complexity of flavours quite tart and mingled with sweet and spicy notes. Pickling is an age old tradition in India, albeit a dying one due to easy availability of ready made pickles off the market shelves.I have very fond memories of my grandmother and my aunts looking forward to the summer months when Mangoes are plenty. The green mangoes especially along with a host of spices, sugar and oil makes up a delicious pickle which serves up as an …
I have been meaning to put up this recipe for my Classic Lasagne for ever so long.It’s summer at it’s warmest and sunniest best here in Mumbai at the moment.While this is way too heavy a meal for dinner at the moment, it is still a family favourite and my recipe for a Classic lasagna. I agree the task is quite a laborious one but very worth the effort of slaving over it. The result is a creamy, moist and delicious baked dish. While a lot of recipes do not use Ricotta cheese and egg mixture, I personally feel this gives the Lasagne a great creamy and moist texture and makes for a delicious baked dish. You could make up the filling a day ahead and that would save a lot of time indeed. Served with a side of a garden fresh salad and a some nice warm herbed bread, this works great for weeknight dinners and while entertaining as well. Hope you enjoy making this. Bon Apetite! Ingredients: 1 kg lean mince (goat or …
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