Chopping Grating Cooking Baking
There seems to have been some procrastination this week and getting around to deciding what recipe to post has taken longer than usual. Thankfully looking through some old photographs gave me the push I needed and coming across this image of an apple hanging from a tree… Eve’s Pudding came to mind. I had almost forgotten about this old-fashioned recipe that we enjoyed as a family dessert, many moons ago. Continue reading “Eve’s Pudding with Dates”
Do you remember as kids how you loved getting fancy pen sets. Recently these cool and elegant culinary plumes (there is also a larger one) were given as a gift by a thoughtful friend. My hand writing skills are somewhat rusty these days and a bit of practice is needed. Doodling in my kitchen this October with zig zags and dots of cream and pomegranate sauce. Continue reading “In My Kitchen November 2014”
They say Laal Maas is not for the faint-hearted and this richly spiced and flavorsome lamb curry from Rajasthan can pack a punch, depending on the amount and type of chili used. Although not a fan of mind-blowing fiery curries, over the years my tolerance for spicy foods has grown considerably. This recipe for Laal Mass was created by Mahipal Singh, the executive chef at the Nirvana restaurant at The Ritz Carlton Hotel Bahrain. This was part of an Indian cultural event at the hotel and had been invited to attend a cooking class. Continue reading “Spicy Lamb Curry | Laal Maas”
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