About Me

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I have created two blogs to share my passion of food and fashion with you. The idea is not to give you accurate recipes or tell you what to wear but to share my day to day cooking and shopping experiences with you. I hope you will get new ideas from my blog and that you will share your experiences with me. I have always been creative with everything in my life be it food, clothes or career. I like trying new things,and I am always up for trying things once in my life.

Wednesday, 22 December 2010

Egg Curry

I love eggs!!  This curry is delicious. Fantastic on cold wintry days when one is enjoying beside the fire watching East Enders - my idea of heaven :-)
4 Eggs (hard boiled)
1 onion
1/2 tomato (pureed)
3-4 flakes of garlic
1/2-inch piece of ginger
1-2 green chilies
2 tbsp chopped coriander leaves
Salt To Taste
Red chili powder to taste
3/4th tsp turmeric powder
1/2 tsp coriander powder
3/4 tsp garam masala
2-3 tbsp vegetable oil / ghee
1 cup green peas or 250 gms paneer/ or sauted peppers

  • Remove the shell of boiled eggs & keep aside. If using Paneer  cut into cubes and fry till golden & set aside for later use.
  • Make a paste of onion, garlic, ginger and green chilies in a  mixer or chopper.
  • Heat oil in a kadhi or wok  and add onion-garlic paste and fry till golden brown.
  • Add all the spices (salt, turmeric, coriander & chili powder) except garam masala and fry for a minute and add tomato puree. Fry  till it starts leaving oil.
  • Add a cup of water and cook till it dry's.
  • Now add the fried paneer cubes or green peas/ sauted peppers and boiled eggs.
  • Add 1 cup of water and bring to boil and reduce the flame.
  • Simmer for 10 minutes.
  • Garnish egg curry with garam masala and coriander leaves and serve hot with paratha, roti or rice.

Tuesday, 7 December 2010

Potato dauphinoise

For this creamy potato dauphinoise gratin, you need to buy a waxy variety that will retain its texture as it absorbs liquid. A traditional gratin is cooked entirely in the oven, but I prefer to simmer the potatoes first in milk on the hob, then finish the dish in the oven. This method cuts the cooking time and gives you a more dependable result. The potatoes should be of a similar size.

600g waxy potatoes (such as Maris Piper)
350ml milk
350ml double cream
1 large garlic clove, sliced
1 thyme sprig
1 bay leaf
90g Gruyère cheese, grated
Sea salt and freshly ground black pepper

1 Preheat the oven to 200C, Gas 6. Peel the potatoes thinly, then slice evenly into 1cm slices. Bring the milk and cream to the boil in a large saucepan and add the garlic, herbs and seasoning. Simmer for a couple of minutes.
2 Slide the potatoes into the pan and stir gently. Simmer for about 7 minutes until the potato slices are only just tender; they should hold their shape and retain a bite. Drain the par-cooked potatoes in a colander over a bowl to catch the milk.
3 Layer the potatoes in a shallow ovenproof dish, sprinkling two thirds of the cheese and seasoning in between the layers. Trickle a little of the saved milk over each layer too.
4 Pour a little more of the milk around the sides, but not too much - just enough to moisten. Sprinkle over the last of the cheese.
5 Place the dish in a shallow roasting tin and bake for about 10-15 minutes or until the cheese is beginning to bubble and turn golden brown. Allow to
stand for 10 minutes before serving.

Thursday, 2 December 2010

Ayush's Banoffe Pie

Banoffe Pie - I am not very keen on fruits but bananas are manageable (only in a pie). I had found this recipe on the internet ages ago but had never had a chance to try it - so yesterday to cheer myself up after being miserable in the snow for the last few days I gave it a shot and my my it was delicious. I have already scoffed off more than half of it!!!
  • 300g oaty biscuits (Hob Nobs are good)
  • 60g butter , melted
  • 397g tined Caramel
  • 3 large bananas, sliced
  • 350ml double cream
  • 1 tbsp icing sugar
  • 100g dark chocolate
  1. Heat the oven to 180C/fan 160C/gas 4. Crush the biscuits in a food processor then add the melted butter and pulse to combine. Press the mixture into a 24cm tart tin, with a removable base, in an even layer. Transfer the tin to a baking sheet and cook for 10-12 minutes, until lightly toasted and set. Leave to cool then gently release from the tin and put on a serving plate.
  2. Spread the caramel over the biscuit base and chill for 1 hour. Arrange the banana slices over the toffee. Whip the cream and sugar together to form soft peaks and spread over the bananas. Melt the chocolate in a microwave or in a bowl set over, not in, a pan of simmering water. Allow to cool slightly, before drizzling over the cream.