I have always wanted to make a braided loaf of bread – those shiny knots are so beautiful and appealing. As with any kind of home made bread, this requires an investment of a few hours. Which is why it is only quite recently that I tried out a challah bread recipe I found on The Kitchn. It turned out so well and was such a hit with my bread loving husband that I had to make it again. This time I was determined to take a few pictures and share it here. In my naivety, I thought that sharing a traditional kosher challah recipe would be perfect for the occasion of Passover that’s coming up.
Posted in Baking, Breakfast | Tagged 6 braids challah, braided bread recipe, challah, challah bread, challah bread recipe, challah recipe, challah with six braids, home made challah, how to braid challah, how to make challah, kosher challah recipe, six braid challah | 1 Comment »
We love Asian food in all its guises – diverse Indian dishes and subtly flavoured Chinese ones, the various kinds of nasi you get throughout south east Asia, the fusion cuisine of Malaysia…the list goes on. I have also always loved recreating these dishes in my own kitchen. Whenever an attempt at making a rendang or a nasi lemak turns out well, I am over joyed!
Indonesian cuisine is very dear to Peter’s heart (what with the Dutch connection to Indonesia) especially as he grew up in Holland. As a child, a visit to the local Chinese restaurant was a much anticipated event for him. These Chinese restaurants actually serve a combination of Chinese and Indonesian dishes, something that’s unique to them and cannot be easily found outside of the Netherlands.
Posted in Chicken, Dutch Food, Meat & Poultry | Tagged asian style grilled chicken, asian style peanut sauce, chicken indonesian style, chicken satay, grilled satay chicken, home made satay sauce, how to make satay, how to make satay sauce, indonesian grilled chicken, indonesian satay chicken, peanut sauce recipe, satay ayam, satay sauce recipe, satay skewers | 2 Comments »
As far as food trends go, coconut oil has been in the news for only a little while now. It has been touted as a miracle worker – good for your skin, hair and health too. I find it slightly amusing because where my family comes from, coconut oil is a commonplace ingredient. It is used not only in cooking but also as a natural moisturiser. As kids, we were forced to slather ourselves in the oil from head to toe, including our hair, before every shower.
I am happy that with the newfound glory of coconut oil, I can find it in any ordinary supermarket. If you have ever wondered what to use this very nutty flavoured oil for, then make this chocolate cake and you’ll be hooked. Did I already mention that it is also great for your skin and hair?
Posted in Baking, Desserts | Tagged baking with coconut oil, buttermilk loaf cake, cake with coconut oil, chocolate buttermilk loaf, chocolate buttermilk loaf cake, chocolate coconut buttermilk cake, chocolate coconut loaf, chocolate coconut loaf cake, chocoloate coconut cake, uses for coconut oil, what to do with leftover buttermilk | 2 Comments »
I am always on the lookout for interesting fish recipes as seafood lends itself very well to unique flavour combinations. The same piece of salmon can be used to create a French bistro style dish, a spicy Indian curry or as in this case, a dish with Middle Eastern flavours. I got the ‘Jerusalem’ cookbook by Yotam Ottolenghi and Sami Tamimi as a gift more than a year ago. Ever since, I have tried numerous recipes from it, a few of which have already become firm favourites. The ‘salmon steaks in chraimeh sauce’ recipe was one on my must-try list. The other day, when I found some decent salmon fillets in the supermarket, it was time to dig out the book and try out this dish.
Posted in Seafood | Tagged chraimeh sauce recipe, fish in chraimeh sauce, fish in spicy tomato sauce, fish in tangy tomato sauce, fish in tomato sauce, how to make chraimeh sauce, jerusalem book fish recipe, middle eastern salmon recipes, middle eastern seafood recipes, ottolenghi chraimeh recipe, ottolenghi fish recipe, salmon in chraimeh sauce, salmon in tangy tomato sauce | Leave a Comment »
I’ve been going through some of my favourite cookbooks and marking new recipes to try out. One such book that I remember buying with much anticipation was ‘Good to the Grain’ by Kim Boyce. Since I’d only ever tried one of it’s many fabulous recipes, it was time to experiment with many more of the wonderful baked goods this book has to offer. This book shows you how to incorporate whole grain flours into everyday baking making it easier to enjoy treats guilt free.
Posted in Baking | Tagged baking with wholewheat flour, banana cranberry muffins, banana wholewheat flour muffins, cranberry muffins, how to make banana muffins, muffins with wholewheat flour, uses for wholewheat flour, wholewheat banana muffins, wholewheat flour muffins, wholewheat muffins | Leave a Comment »
Aubergine (eggplant for my American friends) has always been one of my favourite vegetables. It’s the perfect ingredient to add to any sauce from pasta to curry and works especially well with Indian spices. In fact, a simple side dish of aubergines were always a staple in my home.
Posted in Indian Food | Tagged aubergine and paneer curry, baby aubergine with indian spices, baby eggplant with indian spices, eggplant paneer curry, eggplants indian curry, eggplants with paneer, indian curry with eggplants, indian spiced eggplants, paneer and baby aubergines, uses for baby eggplants, uses for paneer | Leave a Comment »
Plantain fritters definitely fall in my category of comfort foods. It brings back memories of those far and few train journeys of my childhood from our hometown on the Southeastern coast of India to my father’s village in Kerala, on the Southwestern coast. The monotony of the more than 30-hour train journey was broken as soon as we entered the lush green coastal landscape of Palghat – the first stop in Kerala. This is where you would hear cries of ‘pazham pori, pazham pori’ from vendors selling steaming hot plantain fritters wrapped in plaintain leaves. My father who otherwise was strict about not feeding us kids anything that was not home made, would give in to our sullen looks and we would all look on in anticipation as he purchased a few of those golden nuggets. Big chunks of plantain fritters and greasy palms were the one saving grace of that otherwise never ending journey!
Posted in Desserts, Indian Food | Tagged banana and coconut fritters, banana fritters, fritters recipe, how to make coconut plaintain fritters, how to make fritters, how to make plaintain fritters, plaintain and coconut fritters, plaintain fritters, plaintain fritters recipe, uses for overripe bananas, uses for ripe plaintains, what to do with plaintains | Leave a Comment »