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Raspberry Friands
Raspberry Friands

Friands are based on financiers, the famous French pastry made with almond meal, powdered sugar and egg whites. With a delicate frangipane-like texture and a crisp sweet flavour, friands are punctuated by the addition of fruits, chocolates and nuts as a topping. When...

Rhubarb And Vanilla Jam
Rhubarb And Vanilla Jam

I once read somewhere that if not prepared properly, rhubarb can be poisonous. So I stayed clear of rhubarb for all of eternity, never giving it the benefit of doubt it deserved - a Google search. When we were returning from mandarin picking last weekend, we stopped...

American Chopsuey
American Chopsuey

Indo Chinese is a very interesting cuisine. It is also one of the tastiest versions of Chinese fusion food. Adapted for the colourful and adventurous Indian palate, Indo Chinese has a lot of chili, a lot of tang and a lot of oomph. One of the most popular dishes on...

Shahi Paneer – Indian Cottage Cheese In Tomato Gravy
Shahi Paneer – Indian Cottage Cheese In Tomato Gravy

    In Indian cuisine, when you stir fry vegetables and/or meat and/or cottage cheese with spices and herbs, the resulting dish is called a sabji or subji. A simple sabji accompanied by daal (lentils) and roti (bread) forms a satisfying meal in most...

Pomegranate Dragon Fruit And Lychee Sorbet
Pomegranate Dragon Fruit And Lychee Sorbet

I love pomegranates. I hate peeling or prepping them. One of my kitchen pet peeves along with refilling oil from the can into the oil bottle and cutting a pumpkin. I only get to eat pomegranate when Nick painstakingly gets all the seeds out, red juice running down his...

Dark Chocolate And Candy Cane Cookies
Dark Chocolate And Candy Cane Cookies

Every year on Christmas eve we set out a plate with two freshly baked Christmas themed cookies and a small glass of cold milk to wash them down. Yes, for Santa! We used to place a tiny carrot next to the plate too but that would never get eaten. We assumed Rudolf and...

On Turning 36 And How To Make Tomato Water
On Turning 36 And How To Make Tomato Water

  I am 36 today. It is my birthday. It kind of crept up on me. It crept up on my family. It managed to scare them because they were caught unawares. While the boys got busy with their craft box, Nick assured me there would be cake and good food that evening and...

Sugarplum Buttermilk Cake
Sugarplum Buttermilk Cake

  One of the best things about our Thursday Farmer's Market are the sugar plums. They are small, perfectly shape, tart and blood red. I am always amazed at their beautiful texture. Crunchy and juicy, as if it was even possible otherwise. Sadly, I can't stand...

Tomato And Mustard Chutney
Tomato And Mustard Chutney

  I learnt to make this pungent, sweet, sour and totally zingy chutney from Nick many years ago. An absolute favourite in the houses along India's east coast, this version has been tweaked to suit a wider audience and palate. A great tomato chutney is the...

Ricotta Muffins With Strawberries
Ricotta Muffins With Strawberries

The first time I had a muffin, I was 23. We had just moved to Singapore and on one of my first walks to the local bakery, I discovered trays laden with fluffy cloud topped cupcakes some studded with chocolate chips and some with oozing blueberries. The proverbial...

Vanilla Rice Pudding With Spiced Wine Poached Plums
Vanilla Rice Pudding With Spiced Wine Poached Plums

  When you are curled up on the couch in your worn and much loved brown blanket, the tip of your toes still tingling with cold inside your woollen socks, your breath toasty on your palms as you try to warm them; there is but one thing that would melt your insides...