Month: August 2010

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FoodNetwork’s Chronic Cupcake Condition & me

Hello yummy readers! I’m keeping it short and sweet today as I just wanted to share with you an article I wrote for FoodNetwork’s UK website. They’re doing a jam-packed e-cupcake fest for National Cupcake Week 2010 (from 13th-19th September).   Check out their range of cupcake recipes online and keep a hanky handy. There’s a severe risk of drooling involved. Fact. Get your cupcake pans lined and grab a big box of icing sugar. You’re gonna need it this September! Food Network UK: The Chronic Cupcake Condition  

shrikhand-cheesecake

Saffron & Lemon Srikhand Cheesecake

Spill the beans. Where has the summer gone and what have you done with it? The delicious sunshine is hiding behind thick, imposing clouds. Hand me a vaporiser and I’ll do away with them. Can clouds be re-vaporised? You know what my favourite way of holding on to summer with both hands is? Cheesecake. Huge wedges that are bursting with indulgent summer flavours and velvety luxury, served up with a drizzle of delicious guilt. Stop drooling, it’s only a description. One of my favourite Indian desserts is srikhand (pronounced: shree-khand). It is thick, sweet and sour yoghurt blended with cardamom, saffron and slivered nuts. Divine. So, why not blend my favourite flavours of srikhand with everyone’s favourite cheesy dessert? Thankfully I’m talking cream cheese and not cheddar. I didn’t want the cheesecake to be exclusively srikhand flavoured because if I wanted pure, unadulterated srikhand, I would opt for that as a dessert instead of a cheesecake. Naturally. So I picked my favourite elements of srikhand as a dessert (sweet, sour, saffron) and whipped up a …

dill-honey

Greek-Style Soya Beans with Dill & Honey

Woah, what a week; I’ve been as busy as a bumblebee at a flower festival. I can’t help but feel that I should be creating more, posting more and spending less time doing other, time-consuming yet necessary things. Has anybody got a pause button I could borrow for a little while? Well, I haven’t been a total blog slacker this week. Honest. A couple of weeks ago one of KO Rasoi’s Facebook fans requested some vegetarian Greek recipes. Can I tell you a scandalous yet unsurprising secret? I know nothing about Greek food. Shock, horror. You can start throwing rotten olives at me now. By nothing I mean everything apart from the obvious yummies the Greeks have introduced to us through their simple, flavourful cooking like moussaka, dolmades and baklava. Due to my culinary roots being embedded in the soil of Gujarat, I can’t help but feel a kinship towards cultures that embrace simple spicing and maximum flavour. The Greek culinary culture is definitely one of these. I’ve seen numerous recipes similar to this one …

katafi

Cinnamon & Orange Blossom Kataifi Rolls

  I’m in the mood for something sweet. Not sickly sweet, but slightly sweet, nutty and deliciously crunchy. The kind of sweet that has a delicate spice and fruitiness, so much so that when you take a bite it sings through your veins. Kataifi (also known as konafi, kanafeh, kunafah and a whole range of other names in various languages) is a Middle-Eastern and Mediterranean shredded filo pastry. It is a little fiddly to work with but worth every second of the time it makes to create luxurious pastries, whether they are sweet or savoury. With this one, patience is most certainly a virtue. Middle-Eastern and Mediterranean pastries are famously known for their use of nuts, spices and syrups, but the varieties of these ingredients differ from country to country, and region to region. Some of these ingredients include almonds, pistachios, rose, cinnamon, honey, fruits and sugar syrups. The list of possible combinations for pastries is endless, and they can be every bit as indulgent as your imagination dares to allow. The fine threads of kataifi …