Month: February 2015

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Mint Chocolate Fondants with Fennel Seed Creme Fraiche

Eggless Mint Chocolate Fondants & Fennel Seed Crème Fraîche

There are some flavour combinations that just shouldn’t be messed with. Mint and chocolate is one of them. The Mr isn’t a fan of desserts. I’ll often spend hours in the kitchen trying to perfect eggless and vegan cakes, cheesecakes, cookies and brownies. Yet no matter how happy I am with how one might have turned out (which, I’ll be honest, doesn’t happen often), he still won’t touch it. Unless it’s mint chocolate. I’ve never met anyone who doesn’t like ice cream. That changed when I met my husband. I’ll be honest, I thought it was super weird. The one exception to his no-ice-cream rule is mint chocolate, it has to be totally frozen (soft serve is never an option), topped with strawberry syrup and hazelnuts. Just. So. Weird. So here I am. It’s Valentine’s Day – which for the record, I think is a load of old bollocks. We don’t do presents and ridiculous extravagant gestures – we never have and never will. However, it isn’t very often he doesn’t work weekends so when …

Baked Buttered Vegetable Pilaf f

Baked Buttered Vegetable Pilaf

One of the many great pleasures in the kitchen comes from not only the dishes that can be prepared in a flash, but from those that have steps, processes and a beautiful end result. From lasagne to Kashmini Dum Aloo, and layer cakes to biryani, the meals that beg for a little more love and attention than your 10-minute post-work salad are sometimes what you need to appreciate truly great food. This pilaf is one of those recipes.  It takes 90 minutes to prepare, 35 minutes to bake and probably just 10 minutes to devour. Like any Indian rice dish, it requires a dash of spice and a whole load of TLC. The end result is a buttery platter of golden rice and crisp-tender vegetables that pair perfectly with any curry or simply with a bowl of lime and coriander yoghurt. The idea is to partially cook each component of the dish before arranging it in a buttered roasting tin, covering with damp greaseproof paper (cartouche) and foil, and then baking until the rice is …

Salted Sesame Caramel Bars

Sesame Salted Caramel Bars

My name is Sanjana and I’m a caramelholic. Rich, luxurious caramel with a pinch of sea salt reminds me of the gooey-centered masterpieces I overindulged on in my favourite Parisian chocolateries some years ago. These days, whenever I hear the words ‘salted caramel’, my ears prick up like a meerkat on predator watch. And because it’s become so popular, this happens often. In this recipe, I’ve paired salted caramel with toasted sesame seeds, dark chocolate and a touch of coconut oil. Trust me when I say this flavour combo will take you straight to heaven. Nutty sesame seeds are ground and added into the biscuit base before being topped with a ridiculously-generous amount of salted caramel blended with coconut oil. The caramel is then set and crowned with sesame oil-spiked dark chocolate. Be sure to line your tin with plenty of greaseproof paper and groundnut oil to make sure they don’t stick. Try to chill overnight and cut with a super-sharp and hot knife. The deep, nutty flavours make these bars the perfect after-dinner treat …