About Me

My photo
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.

Friday, 25 February 2011

Frozen Watermelon Daiquiri

I love watermelons - last week I got a big one from Tesco - but unfortunately it was not as nice and sweet as I wanted it to be. I happen to find a half a bottle of rum in the kitchen cupboard and thought I best use that and the watermelon to make this cocktail - loved it especially as it was mid week - hmm non non mon
  • 2 cups of watermelon, roughly chopped and seeds removed
  • 100ml white rum
  • juice of half a lime
  • 4 tbsp caster sugar
  • ice (enough to fill your blender) 
  1. Daiquiri: Place the watermelon, rum, lime juice, caster sugar and enough rice to fill the blender to the top. Blend the ingredients until smooth.
  2. To Serve: Serve the daiquiris in tall glasses garnished with a wedge of watermelon and a sprig of mint.

Friday, 4 February 2011

Goan Vindaloo

One of my favourite potato recipe!!
1 kg. diced potatoes
1 tbsp coriander seeds
1 tsp. cardamom seeds
1 tsp. whole black peppercorns
12 nos. whole cloves
1tbsp. chilli powder
4 cinnamon sticks
2 tsp. fenugreek seeds
2 tsp. ginger, fresh, minced
2 tsp. cumin seeds
2 tsp. mustard powder
2 tsp. turmeric powder
2 tsp. salt
2 tsp. garlic, minced
1 cup vinegar, or cooking wine
4-6 tblsp vegetable oil
2 onions medium chopped
4 bay leaves
300 ml. water
Gently roast the dry spices from coriander seeds through to cumin seeds for about 5 minutes in a fry-pan on low heat.
Put these roasted spices in a  blender along with  mustard, turmeric, salt, garlic and the vinegar to form vindaloo sauce. Add little water if necessary.
Marinate the potatoes in this vindaloo sauce for in a non-metallic bowl.
Heat oil and saute bay leaves and onions until soft.  Remove and set aside.
Now fry the marinated potatoes for a few minutes, adding more oil if necessary
Add the remaining vindaloo sauce, sauted onion, and water.
Simmer till the potatoes are tender (stirring well) and the curry is thick. Add salt and chilli to suit your taste if necessary. 
Garnish with fresh coriander leaves and serve with steamed Basmati rice.