Eggless Welsh Cakes

The first Easter following our move to England happened to coincide with the Queen’s Diamond Jubilee celebrations. This only meant one thing to us – extra holidays! So we set off on a camping trip to Wales where we encountered these yummy things called Welsh cakes. We also encountered some other interesting things like the guy who was into dressing up like Elvis and going to gatherings with other “Elvises” but that’s a story for another day.

What are “Welsh cakes” ? Really, they are a pancake more than a cake – made with flour, raisins/sultanas, spices such as cinnamon, butter,eggs and sugar. There isn’t really any baking time involved as you cook them on the stove in a fry pan. They are a lovely accompaniment to tea and go with any sort of fruit jam/preserve.

Do give it a go as it is incredibly easy to make and takes barely any time to put together. In addition, you can make it gluten-free, dairy-free, egg-free and sugar-free if you’d like.

The inside of a Welsh cake

The inside of a Welsh cake

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Layered chocolate and cherry wine cake : My most decadent cake yet

I have made this cake twice – once as a wedding present for a dear friend and once for my huband’s birthday – both in 2013, both decadent as anything and both having gone down an absolute treat with their respective recepients.

Weddings and wedding presents – always a tricky one for me. There are those people that tell me what they want and make my life easy. And then there are others who I care about, but I have no clue as to how my miniscule contribution could make a difference to there generally well set up lives. It is in the latter situation that I usually opt for cooking (usually baking) something for them so that they can remember the taste of it (and perhaps its maker) for many years to come.

I’m not a huge chocolate eater myself but I knew my friend was and I know my husband definitely is. It is his weakness and I often joke that he’d be easily kidnapped if someone dangled dark chocolate on a stick in front of his eyes. So, for me, this cake was a challenge on many levels – coming up with the right texture, appearance and taste for the occasion were very important. So I set about surfing the internet for inspiration and ideas and came across this lovely recipe by Lindsay & Taylor and I decided to give it my own twist.

Hope you like it and will give it a go.

Manasa

Triple-layer chocolate cherry cake with dinosaur

Triple-layer chocolate cherry cake with dinosaur

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A mostly Italian dinner

I wrote this post almost 2 and a half months ago and completely forgot that it was ready to post. At th time, I had just posted something and didn’t want to push it down the viewing list. I’ve since moved to a new job and that’s kept me busy but it’s time to get back on the blogging bandwagon I reckon.

2.5 months ago I was thinking….

“It has been a while since we hosted a board games night and given I have been home all week, Friday night seemed the perfect night for it. As is usual with these games nights, I gave myself a cooking theme of “Italian” and put together a menu based on my fellow bloggers’ posts with a bit of Jamie Oliver thrown in.

Now that the day has come and gone, I can tell you that it was a great success. I had a great time preparing the food during the day. We had a great time eating and playing a game called “The Resistance” which was quite entertaining – patricularly as I won twice !

The “eating” went from 7pm till nearly 11pm but that meant that none of us were stuffed despite the amount of food we consumed. As we’d taken breaks in between courses to chat, play, wash up and weren’t too full at the end, I think we all went to bed with a satisfied belly and to the sound of rain beating down on our rooves.”

I will post recipes for each of the courses in the weeks to come. Hopefully, it gives you some inspiration to put together something like this in your own home….

Goodbye long English summer!

Mostly Italian menu

Mostly Italian menu

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Grilled olives with chilli and lemon

This recipe is one I got from one of my favourite Italian food websites Silvia’s Cucina…I served it at my Italian-themed dinner and it was a big hit. My guest had great fun trying to ‘fish’ an olive out of the bowl with a grissini. Many hilarious attempts involving the snapping of the grissini into halves, thirds, and quarters ensued. When one of us managed to ‘catch’ an olive, it was celebrated with cheers and claps and a sip of spumante. Thanks Silvia!

Appertivo : Grilled olives

Appertivo : Grilled olives with grissini

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Tiramisu alle fragole or Tiramisu with strawberries

I have been on holiday for a whole week as a re-energiser before starting my new job. Thus, I’ve spent most of the week doing what I like best – cooking. Earlier in the week, I cooked a festive South Indian meal for some friends of ours which is still being consumed 4 days on and last night, we hosted an Italian-food themed board games night with some other friends. While I had most of the menu sorted, I was umm-ing and ah-ing on the “dolce” or dessert course.

Given my enormous free time this week, I browsing through the travel section in the local library and I chanced upon a book called “Sweet Honey, Bitter Lemons : Travels in Sicily on a Vespa” by Matthew Fort. This book’s contents are pretty much as the title claims – It contains several mouth-watering (and sometimes weird) Sicilian recipes, while giving the reader a feel for Sicilian people, life and customs as the writer explores this island on his Vespa scooter.

The one thing that really irks me about this book is the unecessary overuse of flowery language to describe things that can be done equally well with more accessible vocabulary. Despite that, I’m persisting with the book and it was in one of its pages that I came across a lovely recipe for strawberry tiramisu.

I have posted two previous tiramisu recipes – one regular and one with raspberries. However, back in the day, I didn’t actually have any pictures of this delicious Italian treat.

Inspired by this verbose but informative book, and my Italian-themed games night, I present to you – Tiramisu alle fragole with pictures.

It was so good that my guests were fighting over it !

 

Tiramisu with strawberries - Just hanging onto the edge of the bowl...

Tiramisu with strawberries – Just hanging onto the edge of the bowl…

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Turkish cornbread (Misir Ekmegi)

I have a Turkish colleague and a few weeks ago, she was relishing some cornbread that her mother had made for her and couldn’t stop raving about it. As is my reaction in these situations, I set out to make some for myself.

Upon surveying the internet for some recipes, I came across one at Binnur’s Turkish Cookbook which looked simple enough  and so I decided to give it a go. Of course, I added a few of my own touches like fresh chives and chilli flakes to flavour the bread and really loved the end result. It was soft yet had a crunch to it, and tasted good warm and cold. Slather some butter on it or eat it with a dip or chutney. It’s absolutely delicious and what’s even better is that it is a one-pot dish and preparation time is less than 15 minutes !

I did go back to my Turkish friend and give her some of my cornbread to try. She liked the taste of it but said it was quite different to her mum’s. She said her mum’s version was made of  only cornmeal, corn oil and salt as corn grew abundantly in the region of Turkey where she came from. However, she did also say that in regions where wheat was available, people did add standard flour to the cornbread and so my recipe was also genuinely Turkish. Woo hoo!

Yellow corn meal
Yellow corn meal

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Mangoes, ricotta and toast – a simple pleasure

I was born in the country that gave common mangoes their scientific name – Mangifera indica. Come the Indian summer (April-June), dad would ride off on his LML Vespa to the local mango market and come back with bags and bags of golden, juicy, sweet deliciousness. He would bring us many varieties and always experimenting with new ones. Of them all, my favourite was “Banginapalle” (pronounced: Bung-in-a-pulse-lee) – thin skinned, juicy and sweet as nectar.

My years in New Zealand exposed me to nothing but disappointment in the form of green, peppery tasting (and smelling) Peruvian mangoes. However, when I moved to the more tropically inclined Australia, my longing for real mangoes was finally satisfied. I discovered the local varietal “Kensington Pride” which reminded me of my childhood favourite and boy did I gorge myself on them. Sticky mango fingers with pulp stains on one’s tee-shirt and chin may not be a very attractive look but the happiness on such a person’s face is priceless !

On our Christmas vacation in Australia, we once again got to indulge our mango cravings and I chose to do it in a simple yet highly satisfying way. The pepper on honey trick is one I learnt from a French colleague of mine. I thought it was weird until I tried it.

Finally, this recipe captures the very first images of food that I took with my DSLR. I will be eternally proud of them.

Do give this recipe a go – especially if you have fresh mangoes and fresh ricotta available. It is definitely healthier than an English breakfast!

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