If there is a secret to French Cooking, it is to be found in crème fraîche. It is also made in India where it is called Khatte Malai. Never be without it.
One of the best uses of quince there is, along with tangy quince jam!
Halva,or Halwa, is a sweet with a long history. Records of halva go back to the 7th century when Arabs make it by kneading dates into milk to form a thick, sugary paste.
Suffering from a glut of strawberries yet? No problems. Make strawberry syrup.
More apples for you today! Caramelised, rich and wonderful.
Oh cold weather speaks of Baked Apples, such comforting food, especially when cooked with a little Marsala.
Aaah, the thought of these makes me feel hungry.
I adore sugar flavoured with buddleah flowers. Definitely my favourite one.
Pears with Anise is a winner. A recipe from an old Chinese Cookbook.
Indian Desserts are something else! Especially Payasam.
Who does not like a Rice Pud? There is something so comforting about them. I usually bake my first one for the year as cold weather sets in. I know that I have accepted the arrival of winter as soon as the first Rice Pudding is in the oven.
Take any summer fruit and bake with thyme, marscapone, honey and orange zest. Cracker results.
Use a collection of berries, or use any summer fruits. Add Kirsch. Then BBQ. Two recipes involving Berries and Kirsch.
I met a whole heap of people during my time managing the old Food Matters site. Charles from Melbourne was one of those, and we corresponded regularly. Check his Coffee and Icecream Dessert.
Remember sago – that lumpy stuff that we ate as kids? Tasteless but oh so cheap to cook. Well, it is back!
A classic, retro recipe
Talking yesterday about Eliappe prompted @MoniBharadwaj (who is the daughter of one of the authors of Festivals of India) to remind me of Surnoli. Surnoli is a Konkani pikelet like dish made from fermented rice batter in a similar way to Eliappe. How wonderful to have two very similar dishes, from different parts of India.
Surnoli is a Kokani dish from Goa eaten for breakfast or as a tiffin or even for dinner. Yellow in colour, they have a puffy texture with holes and are