The very word pudding for me evokes memories of winter in England. Steamed pudding with freshly made custard were a staple dessert for cold winter evenings!! I have not made steamed puddings since I moved here, and so when Esther of The Lilac Kitchen proposed puddings for a Daring Bakers Challenge, I was truly delighted. In fact, so excited that for a while I could not decide what type of pudding I wanted to make. I was torn between a ginger syrup pudding, a jam pudding, and my favourite a marmalade pudding - and I have delicious home made marmalade!!
Thursday, April 29, 2010
Tuesday, April 27, 2010
I have been making a lot of soups lately!! They make a great evening meal with a slice of good bread, a salad, or a even small serving of pasta!! Last night I had made a hearty Tuscan style Ribollita, and it seemed a no-brainer to make a rich crusty focaccia to go with it.
Sunday, April 25, 2010
Spaghetti is an all time favourite with so many families. While regular spaghetti has been around our stores as far back as we care to remember and is well loved; supermarkets are increasing stocking their pasta aisles with whole grain spaghetti, spaghetti with flax meal (read Omega 3), and multi-grain spaghetti. If you have been reluctant to try any of these out, don't be shy!! You are missing out on some great whole grain nutrition and significantly good taste!! Wholegrain pasta has a very wholesome and nutty taste, that enhances the entire flavour of the heartier pasta dishes, and takes on the thicker sauces very well.
Thursday, April 22, 2010
Toor Dal is a much loved staple in many Indian homes. It is usually served with steaming hot rice, a vegetable, and some spicy pickle on the side. I made this dal last week and seasoned it with slices of fresh green jalapeno fried gently in ghee (clarified butter)! For a different but equally delicious seasoning with this dal, drop by at my entry in 2007 for JFI Toor Dal.
Tuesday, April 20, 2010
The Daring Cooks challenge for April was a tough one for a vegetarian. Though our host Wolf was kind enough to discuss a vegetarian possibility for the classic Brunswick Stew, anyone can see this is a meat lovers recipe!! I considered making a version by simply dropping out the meats, but then it would really be no different from some sort of a mixed vegetable soup. Somehow that idea was not gelling with me but I did want to make a stew for this challenge.
This post has a recipe from the Daring Cooks: March 2010. Though I did complete this challenge on time, I was travelling last month. Away from my home and computer, I was not able to put up the post. On return, I decided I'd post the challenges for March & April together this month. But just as luck would have it, my internet connection gave way last week and has been restored only this morning!!!! However, the Daring Kitchen Challenges are always so very tempting that I simply could not resist sharing my version of this recipe even at this late date.
Sunday, April 11, 2010
This is my version of an all-time favourite. Traditional recipes of Leek and Pea Soup or Leek and Potato Soup are plentiful. I personally like the taste of broccoli in mine. This soup has a delightfully creamy taste balanced beautifully with a squeeze of lime and freshly minced cilantro.
Friday, April 9, 2010
The whole of last week was so sunny and warm that on Sunday I practically ran to the garden centre for some seeds, prepared baby plants, and potting soil. And then wouldn't you know it - since Monday we have had rain, thunderstorms, and hold your breath, SNOW!!!! Not entirely surprising as I am of the firm belief that it always snow at least once in April - the last kick of winter and all that.
Thursday, April 8, 2010
At last, a citrus dessert!! The 2010 March Daring Baker's Challenge was hosted by Jennifer of Chocolate Shavings. She chose Orange Tian as a challenge for this month, a dessert based on a recipe from Alain Ducasse's Cooking School in Paris.
Tuesday, April 6, 2010
This is a deliciously creamy soup is a medley of cauliflower, carrots, and celery. Perfect for a chilly and rather rainy spring evening here in the North. Serve with a seasoned garlic and parsley bread for a nice and hearty meal.
Sunday, April 4, 2010
Fresh local cabbage will soon be in the market. Our Farmer's Market carries an amazing array of vegetables and cabbage is amongst the best I have tasted. It has the perfect crispness, just the right crunch on the bite and a delicately sweet taste. I wait every year for farm fresh cabbage to make this simple cabbage stir-fry. The trick to this recipe is to cook the vegetable uncovered on a medium heat.