Archive for category Suryani

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

DINNER

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.***

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Monday, October 12, 2010

DINNER

Multi-vegetable Paella

Recipe adapted from Ottolenghi’s Plenty

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

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Tuesday, October 13, 2010

BREAKFAST

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.***

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Wednesday, October 14, 2010

DINNER

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.***

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Sunday, 17, October

LUNCH

Menu

Pineapple Pachadi

Olan

Mushroom Thoren

Chicken Pepper Roast

Dried Prawn coconut curry with mango and cucumber

Fish Cutlets

and

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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Ottolenghi

I haven’t cooked Ottolenghi recipes all of last week! However, as his recipes will be featuring a lot on the blog, I’ve decided to shed some light on this chef and his fail-proof recipes. I was first drawn to Yotam Ottolenghi’s weekly column called The New Vegetarian for the Saturday edition of the UK newspaper, the Guardian. I initially found his combination of ingredients quite intriguing and I imagined the final taste would never suit my palate, but all of this was proved wrong when I successfully recreated Kosheri, an Egyptian lentil and rice dish, with a spicy tomato sauce. Following that I plated up these dishes again, for my friend Mona and explained my fascination with this chef. Mona, being a Londoner, said that an apt thank you for that night’s dinner would be treating me to lunch at Ottolenghi’s (Ottolenghi runs a few restaurants and take-aways in London). And, I’m so grateful to Mona for taking me there. The food in my opinion is the best I’ve eaten in a restaurant in the UK and the food display is both exquisite as it is exciting. What’s more, Mona also gifted me a signed copy of Ottolenghi – The Cookbook and every one of those recipes is a winner. I haven’t tried all of them, but having tried over a score of them, I’m certain that any  of the recipes would turn out well.

Apart from emphasizing the use of the freshest ingredients, Ottolenghi’s food is characterized by a lot of unusual pairings of flavours and seasonings,a definite influence of his Middle-Eastern and Mediterranean food heritage. A lot of weight is placed on presentation and the finished preparation always ends up in a vivid display of colours. The recipes are very easy to recreate here in the UK owing to the ready availability of the ingredients. More importantly, after attempting many of the recipes, I have grown in confidence with mixing flavours that I previously wouldn’t have and getting more adventurous with what I eat. The cherry on the icing on the cake is that Ottolenghi’s food is HEALTHY as it is flavourful!

And, now for what we’ve been eating since last Sunday…

Sunday – October 3, 2010

DINNER

Thai Noodle Soup

Recipe adapted from Nigella’s Kitchen (the program will only be viewable to those living in the UK).

***I used the left-over beef stock from the pulled beef I had made earlier in the week and some left-over fish instead of chicken.***

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Tuesday, October 5, 2010

FOR THE NEIGHBOURS AND NEW ACQUAINTANCES

Watermelon Jam

Recipe adapted from here via the Tastepotting website.

***The finished product unexpectedly tastes a bit like Halwa! I may add some more lemon juice the next time I make a batch and also add some hibiscus and rose flower petals.***

DINNER

Chicken in a coconut-milk stew with rice-flour dumplings

Recipe adapted from Recipes for All Occasions (B.F.Varughese)

***A bit of Keralite comfort food – a spicy chicken-coconut milk stew with rice-flour dumplings. First the chicken stew is made and towards the end of the cooking process the dumplings are dropped in. The dumplings are made by mixing a cup hot water with a cup of rice flour which has been seasoned with salt and pinch of powdered cumin. The mixture can then be rolled into lime sized balls to be dropped into the stew. Let’s say it’s an easy preparation for the more seasoned of cooks.***

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Thursday, October 7 2010

DINNER

Watermelon, Feta and Kalamata Olive Salad

Another one of Nigella Lawson’s recipes adapted from here.

***I used Kalamata olives as I prefer these to regular black olives. I also used a mixture of baby salad leaves and coriander and parsley. I forgot to buy the mint leaves 😦 and I think that addition would have made the salad even more refreshing.***

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Saturday, October 10, 2010

LUNCH

STARTER - Fish baked in brown paper parcels

Recipe adapted from The Suriani Kitchen by Lathika George.

***The original recipe calls for wrapping the fish in banana leaves and cooking it in a mannu chatti (mud pot) over a flame. While I have a mud pod I ended up cooking the fish, slathered with a spice paste, in brown paper parcels on a tray in the oven, because it was more convenient.***

MAIN COURSE - Prawn Biryani

Recipe adapted from The Suriani Kitchen by Lathika George.

***A prawn gravy was made first, then mixed with basmati rice and water and cooked over low temperature until the rice had absorbed all the liquids and was entirely cooked. The dish is garnished with browned onions and cashew nuts. I served this with a cucumber raita.***

DESSERT

A filling of whipped cream and strawberries

Meringue, cake, whipped cream, strawberries, cake and meringue studded with almonds

 

 

 

Another view of the finished product - Strawberry Meringue Cake

 

Recipe adapted from Nigella Lawson’s recipe for Lemon Meringue Cake from Feast.

***I added the zest of one lemon to the cake mixture and replaced the lemon curd for the filling with whipped cream and fresh strawberries. I also add almond flakes on the upper layer of the meringue as suggested in the recipe for Strawberry Meringue Cake from Forever Summer.

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Sunday, October 11, 2010

BRUNCH

 

Brunch at Bacchus Bistro

***Abhi hurriedly finishes up a plate of poached eggs with hollandaise sauce served on freshly toasted muffins with bacon and hash browns while Yohann lets out little screams for us to exit the restaurant. ***

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