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IMG_1130There are certain cooking steps I do when a simple pasta pomodoro is in order. Water has to be salted, oiled and boiling before I drop my spaggheti in. My friend Eugenia used to tell me that the water has to taste like the sea. I know that this will not be waisted as the same water will be used to thicken the sauce. When you cook a pasta as simple as this one, ingredients must speak for themselves. Freshly picked quality ingredients. Yes there are times where I would use tinned tomatoes but not today.I wanted a sweet and light tomato sauce. Not too red but rather pink and viscously mixed with the finest olive oil and wine. So I boiled the tomatoes briefly and sieved through a food mill. I got a light sauce that resembles Gazpacho in consistency. I crushed 3 small garlics and sliced three more very thinly. Placed them in the pan with the cold olive oil and some fresh dried chili flakes. Usually I fry the garlic lightly and as soon as a whiff of it comes out I drop in my tinned tomatoes. Today I simply infused the oil with the garlic and chillies and brought it to a gentle heat. I used some sun dried tomatopaste and a cube of brown sugar to bring all the tastes together. Once the base of the sauce was concocted I dropped the freshly milled tomato juice, dried oregano, red wine, one cup of salted pasta water and the pasta. The latter was hardly cooked as I wanted it to cook in the sauce. It was the lightest and tastiest pasta I have eaten!. Bon Appetit.IMG_1125IMG_1127

IMG_6207 Everything comes out of something right? We get inspired by people, some of us even copy each other (you know who you are). Basically it is rare for someone to simply invent something out of nothing..So Sally in My Custard Pie has inspired me to get back to souping few times a week! She took part in a London Foodie blogger #Jump15. Basically they follow this healthy plan of having soup for lunch everyday. With this inspired healthy foodie plan, one is meant to get into juicing fruits and veggies in the morning, soup for lunch and dinner is what ever you have cooked. I guess it is a way of thinking about what you are eating and increasing greens and fruits. I lasted on it for five minutes. It just didn’t work for me I have to say. I was very hungry way too early in the morning just after my juice and right after my lunch of soup. So I think it suits people whose blood sugar level are stable and have the discipline to wait for supper to have a proper meal. So even though it didn’t fully work for me I loved that I got to make soup few times a week and think of all the things one can do with fruits and vegetables.IMG_6213 Method Boil the corn cobs after washing, in salted water for 30/40 minutes. I used that water for the soup later. Fry the onions, cubed red peppers, cubed celery stalks, celery leaves for 10 minutes in one table spoon half olive oil half grape seed oil. Once everything has softened and cooked scrape the kernels off the cobs and fry with the rest of the vegetables for another 10 minutes , until all cooked and tender. This is when I like to add some seasoning like salt/pepper, half a vegetable cube and add boiled water. Let it all boil for a good 40 minutes ad let it sit and cool down before you liquidate it into soup. I garnished the whole thing with diced red peppers, toasted corn and Plain large doritos and parsley.IMG_6198

Ingredients

  • 3 large corns on the cob, scarped
  • 1 litre salted water
  • 1/2 organic vegetable cube
  • half a large pepper
  • 1 small onion
  • 2 tall peeled cubed celery stalks
  • 1.5 table spoon olive oil/grape seed oil

IMG_1118Every new year and at around this time, I like to prepare Muhallabiya.     I don’t know if it has become a tradition as such but it is possibly the easiest and most delicious of ‘white’ deserts to make. Cooking and eating something white is meant to bring good luck to the start of a year. The only challenge of presenting Muhallabiya, repetitively, yearly is how to present it differently? There’s a brilliant blogger account that I follow on instagram; when sheikha cooks who uses this same mould for cake. So when I saw this five finger (Khamsa) hand symbol in the shops, I had to get it and try to mould my milk pudding inside it.  After many attempts and half a dozen eaten bowls of pudding that didn’t exactly set, it worked.IMG_1120Hamsa is the hand of Prophet Muhammad’s daughter Fatima. It is the symbol of patience, loyalty, faith and resistance against difficulties. According to common belief, it tells of the Fatima’s struggle for dignity and her tough life. Thereby, purity, goodness and truth are blessed. For centuries, Fatima’s Hand has been a powerful talisman for good luck and one of the most popular amulets in the world of Islam for protection. It is hung on the walls of the house as engraving in silver or gold or it is painted in red. It is believed that a house protected by the Hand of Fatima will not catch fire.

This time round, I doubled the recipe to fill up this very large mould. I also added some honey and crushed pistachio to the top of the pudding, once it set.

IMG_5684Every year and at around Christmas time my friend’s friend Kri arranges a wonderful get together for children and parents around her neighbourhood area. The kids build and decorate ginger bread houses. The pictures she would post look so wonderful and the activity immensely fun for children and adults alike.  I decided that this year would be the year to try it out for children. With a little bit of research, pre baking and buying lots of sweets-the activity took place smoothly at our home. IMG_5670IMG_5686IMG_5688My favourite part to all this is seeing the kids’ uninterrupted focus, developing new skills in piping icing and thinking carefully of how they wanted to decorate those houses. I had to try it out myself few days before the invite, which of course was tremendous help-  This is what I found out:The biscuit parts to the house need to be baked at least 4/5 days before. I knew that the icing had to be thicker than the one I initially tried- thicker icing meant the biscuits would hold together easier- so do stick to the measurements listed in the recipe. I also found out that after sticking together few walls, the pieces needed to dry completely before adding on the roof bits as they were the heaviest. The biscuits really need to be baked straight in order to hold up the houses properly.IMG_5654

the recipe

IMG_1105IMG_1106My grandmother belonged to the ‘waste not want not’ generation. Quite interestingly NOW we are trying to return to that knowledge and instinct people had about recycling and wasting very little. She, like many grand parents at the time never had to worry about how much fat they’re consuming. They knew very well that their bodies needed it, that it was utilized while doing a lot of physical work or walking to places. They ate everything in season and simply found fruits and vegetables out of season to be a no go zone.

IMG_1084     I am mentioning all this because I find it interesting that we are re learning the past and secondly because I miss my grand mother a lot. And when you miss someone, you tend to remember their simple wisdoms and the little small things that at the time went unnoticed. Those fritters I am cooking today were a snack she would usually have stacked up in the middle of her kitchen. They looked very ordinary but tasted agonisingly good.  Salty, slightly caramalised and burnt around the edges-waiting to be sandwiched and devoured.IMG_1089These fritters are the result of coring middle eastern marrow and using the pulp the day after for frying.  Marrows are from the same family of zucchini and squash but a lot milder in taste and therefore taste really good stuffed with rice, meat and spices.

Method

Once the pulp is ready- all the water should be squeezed out using your hands. Cut them into small pieces and place aside. Grate the onion and squeeze the water out and place on tea towel to dry. Then Simply place all the ingredients in bowl including the chopped parsley, flour, eggs spices and mix with a fork ever so lightly to keep batter light. Heat vegetable oil (I use grape seed oil) and with a table spoon place a spoonful and fry on both side and drain on kitchen towel. Bon Apetit.

Ingredients

400g Kousa around 5 pieces (zuchini) core the pulp out.

2 table spoons parsley chopped

one large white onion grated

heaped table spoon plain flour

2 organic eggs

a pinch of all the spices (black pepper, ground cumin, ground sweet pepper, white pepper) you can add ground chili powder if you’re not giving to children

2 teaspoons salt

 

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