I’m struggling with the weather at the moment, it’s very cold. We’re counting down the days until we can move into our new (warmer) house and out of this very charming but freezing 17th century cottage that we’ve shivered in for the last 4 winters. It’s been lovely, don’t get me wrong, but I’m looking forward to insulation and working radiators. Until then, this hot toddy is helping me get through the January weather. (more…)
Archive of ‘Recipe’ category
We spent our holiday in Rome three years ago existing on pizza and gelato, it was pretty sweet. Rome style ‘pizza al taglio’ is cut to the size you’d like from a large tray, warmed and handed to you wrapped in paper, the perfect takeaway. (more…)
Chana masala, chickpea curry, is probably the best place to start if you’ve never cooked Gujarati, or even Indian food before. It’s simple to make yet so authentic, and doesn’t require lots of obscure ingredients.
For me it’s a staple, something I ate at least once a week growing up and something we eat nearly as often now. Sometimes potatoes are added but more often than not it is simply chana and rotli (chapati) sometimes with some mango pickle or yogurt.
When Autumn comes around all I want to do is bake apples into cake, it’s a sure fire way to feel Autumnal as well as providing sustenance on cold nights. Lumberjack Cake is packed full of sweet apple, syrupy dates, spiced with cinnamon and topped with fragrant shredded coconut.
I had this cake in a cafe recently, actually I tell a big fat lie. Mr ordered this cake in a cafe recently (I had a bacon sandwich…) and I stole a bite, ok two bites, because it looked and sounded so good. It was so good with a strong cup of coffee. I love to recreate things I’ve eaten in the great outdoors and this cake went straight to the top of the ‘to bake’ list. (more…)
Dal, soupy fragrant lentils, and Bhartt, basmati rice, is probably what most Indian people will tell you is their absolute comfort food. The dal varies from region to region in India, thick or soupy, using different lentils or using sugar like Gujarati dal. Gujarati dal for rice is soupy and hot, sweet and sour all at the same time, a flavour combination you’ll find in a lot of Gujarati food. (more…)
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