Keeping it simple?!

We had a few friends over for lunch and I decided to do the whole shebang with a Keralite meal (except for the dessert!). So with tending to Yohann, trying to get the house looking in some presentable shape and cooking the entire meal, I’m totally beat. Therefore, I’m skipping the usual introductory and substantial write-up and heading straight to last week’s line-up.

Sunday, October 11, 2010


Spicy Cheese Souffles with Melba toast and pan-seared peaches***A basic cheese souffle with coriander and pureed broccoli thrown in and spiced up with red chillies. We ate this with some diminutive melba toast and pan-roasted peaches. The peaches were first drizzled with olive oil with a good pinch of salt then seared in a very hot pan. Two minutes on each side.***


Monday, October 12, 2010


Multi-vegetable Paella

Recipe adapted from Ottolenghi’s Plenty

***I used Sona Masuri rice because I didn’t have Calasparra rice.***


Tuesday, October 13, 2010


Irish Soda Bread - a loaf and some scones

I followed this super-easy recipe by Rachel Allen

***I didn’t have buttermilk or sour milk as recommended in the original recipe so I mixed some semi-skimmed milk with sour cream and still got great results.***


Wednesday, October 14, 2010


Recipe adapted from Tamasin Day-Lewis’ Good Tempered Food

***The veggies were done first. Onions, red,yellow and green peppers (capsicum) were first stir-fried. Then some par-boiled potatoes were fried in olive oil; I tipped out the oil once they were well-browned and slightly crispy. Cherry tomatoes were thrown in, followed by the previously cooked stir-fry. 15 minutes before the veggies are ready the cod loins were seasoned with chillie powder, pepper and salt, then brushed with the reserved olive oil and baked in the oven for 20 minutes.***


Sunday, 17, October



Pineapple Pachadi


Mushroom Thoren

Chicken Pepper Roast

Dried Prawn coconut curry with mango and cucumber

Fish Cutlets


Chocolate Pavlova with Chocolate Mascarpone Mousse, Honey Roasted Peaches and Creme Anglaise Mascarpone cream


Chocolate Pavlova with Chocolate Mascarpone Mousse and Honey- Roasted Peaches

Recipe for Chocolate Pavlova from the Joy of Baking and the idea itself from the very impressive blog – What’s for lunch Honey.

***I forgot to take pictures of the lunch table before we began and the ones taken half-way through the meal didn’t quite make the mark for the blog. Hence, the picture of the dessert alone.***



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