Paris And The Return of the blog in Feb 2011!

How do you prefer to take things? 

Good news first and then bad news or good news after so it gives you a "oh no" ...."oh that's ok then feeling?". Well I like to do it bad first and then good and seeing as I'm the one typing, that's just the way it'll have to be :p 

The bad news is I won't be able to update the blog often, or even at all perhaps until late Jan/Feb 2011. I canny be certain!

The good news is however that I went to Paris a few weeks back and experienced the most beautiful fresh tantilising flavours! I thought as this may be my final post for 2010 I'd make it an international one ;)

"THE NUN!"

So...back to Paris. Whilst I was there, I had the pleasure of visiting one of the many cute, effortless and fresh bakeries.  I had my two lovely friends with me who treated me to a little selection of 7 or 8 (little meaning their size) delicacies. Saying that, they may have been little but they were so utterly packed with flavour. I could tell what each one was...strawberry and cheesecake, praline, coffee, chocolate- despite not knowing the french for it. These little beauties came in a tent shaped paper bag, served with a smile by the friendly french lady behind the counter. She advised me in french about bread that stays the most fresh as I looked on lost at my friends with an awkward smile like PLEASE TRANSLATE I swear I'll be fluent in french next time I come!

I also had the honour to eat a little fresh brownie style cake, a moulded mountain of rice and chicken...creamy and soft. This was all courtesy of my host, she'd gone to such effort to make a 3 course meal on the first night I got to France.  And what makes good food even better? Great company. Each portion plenty and not excessive. It was so enlightening to be in a country that cared about fresh baked food, to smell it down a street and know YES THAT'S FRESH BREAD. It's one thing I wish, well many things, that the UK had. I'd love a little patisserie shop on every couple of streets- to know that what has just entered your mouth isn't infested with E numbers and preservatives. I'd love to own one, one of those cute little shops.

Although I'd rather own a chocolate shop (like chocolate-the film) and be spinning a plate round telling people what chocolate was best suited to them. A kind of chocolate pharmacist. Someone would come in with a broken heart and I'd put them on a daily dosage of the most intense and unforgiving chocolate until I felt they had gained...not weight no! But a better outlook on life, a kind of distraction from the ups and downs in life.  Or someone would say, "excuse me...do you do milk chocolate or dark chocolate" and I'd say "Do you REALLY know what you want?" And so I'd educate people in the history of chocolate, where it originated from, the importance of the minimum cocoa solids...Oh I can dream!I'd analyse them with a pair of spectacles I didn't really need (I've always wanted to do that) and have a tilted head. A sort of pharmacy/counselling + chocolate service. And ofcourse on their way out I'd tell them to confide in God above everything  :o) And if they said they didn't believe in God, I'd hand them a piece of chocolate and say..."when you eat this, think about what you just said" and as if by a blessing, the skies would part and they'd be giving thanks <3

Childhood Memories

Strawberry Laces. <3

-I recall childhood memories- being allowed '1' lace before dinner at my friends house. This came as a shock to my system as there were no 'before or after dinner rules' existant to me. We had a magic cupboard which opened everytime I had my friends around, it was always full of crisps and chocolates. Mind you, this was before I attended weekly consultations with my dietician who told me to use ankle weights infront of the T.V. It was as simple as, if you're hungry-eat. But then again, when you're asian and you socialise you eat regardless of whether you are hungry or not. Otherwise you risk 20yrs of family relations. Although, I admit such sweets shouldn't be a way in which to get rid of hunger, they were one of the most exciting and simple sweets to eat. Not too sweet or sour, you could stretch them, knot them and wrap them around your fingers. A pack delivers atleast 20laces so there were so many to share amongst sisters, cousins and friends. Although, it is a tight competition between the sugary sour strawberry laces and these. Childhood memories were long green snakes, little buttons and boasters cookies my naano and mum would give me if I was ill.  Now,I look at the packet of boasters chocolate and nut cookies and smile, not at the thought of being sick but at the the simplicity of making a child happy. Perhaps it's not as simple to make an adult happy, but hand them something small- a memory from their childhood and there's a good chance that you may just see that child again...

Zouk-Manchester

Have a gander!

A little flower pot of hand-cut potato chips

The wooden chopping board with the little bunch of chips blossoming in the flower pot just infront of the carving knife. Accompanied with a baby saucepan of garlic and butter- a carnivore's dream.

Raspberry Mojito with mint and crushed ice- J'adore!

Having a cold and sore throat has it's benefits- you remember what it's like to have good health and are 10x's more appreciative for it when things normalise. Although, it does tend to make those who are slightly ill want more flavoured foods...

Speaking of flavours, I visited a restaraunt called 'zouk' the other day in Manchester and the food was of such good quality with beautiful presentation (but the waiters were a bit slow). I had to spend 20minutes trying to get them to 'surprise' my friend with a sparkler in a cute little chocolate cake slice. He had me winking, shaking my hands, tilting my head and widening my eyes...with the pathetic intention of being discreet. He was too busy running round to notice half of my epileptic motions but thank God he got there in the end.

Zouk has a mocktail bar in the entrance where those who don't drink could get the fruit/crushed ice equivalent. I got a raspberry mojito and it was so refreshing. The mint wasn't overwhelming but gave it enough 'pazzaz'-a real eye-opener. I also ordered steak with vegetables and hand-cut chips...I LOVED it! The steak was juicy and well-done, no raw/ blood for me thanks! I fail to understand why ANYONE who had a choice would order food in a restaraunt with red blood oozing out of it.  Why don't you slice your finger and suck the blood 'edward cullen' style if you fancy red juice? No thank you, not for me. Anyway, less of the rant, it had a a handful of vegetables that were just enough and I was stuffed for the whole night. I didn't have any regrets though. You know sometimes if you over-eat at someone's dinner or a restaraunt you feel like whyyyy? Well, I can proudly say I never get 'arghh im stuffed feeling' because I get it packed and then finish it off at home ;o) One step @ a time!

Birthday Cake

I needed to make a birthday cake, I decided it would look  more asthetically pleasing if it were 3layers and so I did this last minute. I used the strawberry cream cake recipe which is lower down in my blog but adapted it. I used two sponges from the recipe below and one sponge recipe in which I halved all the ingredients so it came out as enough mixture for one sponge and not two. 

In the 3rd sponge I threw in a handful of flaked almonds to give each layer a different taste and texture. On the top I scattered toasted almonds with shreds of white chocolate. The best thing is you can make it your own. Part of me was tempted to use 2 different types of nuts; maca and almonds (in the sponge) but I thought I could try that another time. Plus, would everyone at that party be obsessed with nuts the way I am? That was a question I couldn't answer.Also I added two layers of fresh cream with macarpone and strawberries instead of one, and on the third sponge put a hefty amount of juicy strawberry jam. The frosting is my favourite though, I was licking the bowl clean after the cake was finished and my sister dipped some strawberries in the frosting. I didn't know how easy it would be to cut it, but it would certainly provide a burst of fresh flavours on the tongue<3 x

Brownies

Brownies have been my obsession to give as a present, to eat on a "who gives a poop about kcal" kind of day or when guests are coming around. There are so many different types of brownies, you can have them gooey/firm, bake them or not bake them at all [refrigerated]. There are some tips I've learnt over the past 2 or 3 yrs, since they were one of the first things I started baking.

1. Do not put the heat on the highest setting when melting chocolate on a hob as it will burn and loose its shine. 

2. Do not keep opening the oven door- heat escapes and your baking will dip very quickly. Only open it rightttt at the end if it's totally necessary, otherwise wait until you know time's up. (This applies to cakes etc too)

3.After you have baked your brownies, leave them to cool in a larger dish filled with very cold water or ice (this cools them on the outside whilst maintaining a certain gooeyness inside).

4. Once you've whisked the eggs and chocolate together treat the mixture like a baby. Use a gentle 8 motion, folding it, taking it under and back up again. Be gentle or else you'll lose the air that you just incorporated into it.

5. If you want them to taste divine, then you HAVE TO BUY DECENT INGREDIENTS. When I say decent I mean 70% cocoa solids in your chocolate and best quality cocoa. Many brands like Dairy Milk have less cocoa solids than Tesco's own brand of chocolate. Shocking I know.

Here are a few pictures to urge you 

chocolate lovers to get onto baking brownies.

Round Roti's {The Life of A Peyrah}

"Rho-tee- defined as an unleavened flatbread made from atta flour in the Hindi, Urdu, Punjabi, Assamese, Indonesian, Malay, Bengali, Thai, Marathi and Somali languages. It is also known as rotli in Gujarati, "Maani" in Sindhi and phulka in Punjabi and Saraiki"

As my dad went on his way out, this is what he said "I got the dough out, two rotis ready by 5;45" and that was it. I plodded downstairs, made a keema (mince meat) salan with the usual haldi [tumeric powder], tomatoes and chopped onions. Then I did the washing up because it's frustrating to try and use the kitchen work surface when one half of the kitchen looks like kabul. I used my fingers to claw into the dough and rolled a ball of it into my palms, dipping it in the flour and then taking each corner whilst rotating it and folding it back in to itself. Admittedly I enjoy making rotis (chappatis) from fresh dough, or dough which has reached room temperature from the fridge. However, if the dough is more than 2 days refrigerated I always manage to make a roti which looks like it should be on 'without a trace' . 

So here it is, the life of a peyrah (blob of dough) transformed into a chappati. I don't know what the obsession is with perfectly round rotis, many south east asians understand how it isn't a hard and fast rule, but it sort of is. You wouldn't reject it if it were another shape but for some reason the beauty of it is in its circular nature. Or is it somehow inextricably linked to the rumour that a brides mother in law will be horrified by any sense of imperfection in it's shaping and rise? In that case, PRESSURE'S ON LADIES. I say ladies not to be sexist but because I am yet to know an asian male on a personal basis who knows {or wishes} to make roti. If you're there, drop a comment otherwise I'll take that as a 'no i'm alright thanks'. 

For me it's equally about the thickness, if its too thin it will tear and there will be holes before it even reaches the hot plate [tavaa]. Yes, it's fun popping your eye through the hole and saying "hello" to the person opposite you but on a more serious note being able to have a good tear when you go to rip off a piece is just what I like. The elasticity is key. The flour for these rotis is 50% white and 50% brown because brown dough is best used fresh. White on the other hand is a tad more versatile.  Bread is amazing, in all it's forms with so many shapes, textures and looks. Carbs should be my worst enemy, but what can I say. An asian is married to carbs from the moment they taste it- rice, roti, naan, is coupled with everything. It's like a bad asian drama, every angle has the echoing of carbs and shocked faces but it's inescapable and yet so addictive. <3

Have A Porridge Hug

I really like the idea of warm honey porridge on a cold, wintery morning. This morning I woke up to grey skies married with rain. So I decided I'd drizzle honey into my porridge with 5 or 6 whole almonds and randomly got 2 small squares of white chocolate which melted with the heat. The white chocolate was extremely subtle and the honey gave a warm flavour. Last time I had porridge I added a pinch of cinnamon and it was most definitely earthy and wholesome. Part of me wanted to reach for the salmon and toasted bread as I usually do but this time I wanted that huggable mix of ingredients that feel like they've lined my stomach with soft wool. That's what is so versatile about cooking, you make it your own. Whether it's breakfast, lunch, dinner or dessert you are able to experiment with different tastes and scents. Winter's coming and I think I'm going to be having many porridge hugs in the weeks to come...

Period Dramas and Hijab.

It's raining and it's a friday. I feel I shall stay within my boundaries tonight and bake some cookies to get that delicious aroma wafting through the house...or maybe a fudge and macadamia nut cake. Also, I feel I need to bake due to copious amounts of double cream glaring at me everytime I open the fridge and a basket of nuts, flour and sugar whispering 'bake me'. 

On the note of baskets I've always desired to be an actress in period dramas - (a Pakistani would not qualify in a period drama) but let me continue to dream to hold a handmade basket, wear a beautiful jane austen-esque dress and have a summer hat with ribbon...to go over my hijaab :o/ ...walking in the lush green fields picking berries and flowers. Or baking fresh bread and then having to visit my stables to grab the horse and go galloping around, galavanting carelessly through woods and the country side. And people would stare, what's that strange tanned girl doing, where is she from? Somebodys house-helper perhaps? And what is that on her head! By God, she looks like she is a nun from a far away country!  A hijaabi in a period drama!  Think about it though, didn't Maryam [a.s]=(Isa's mother) cover her head? Why is it that at times people cannot see how hijaab isn't something new or simply surfaced by Muslim women.Why is it that those who dislike or misunderstand hijaab don't see it worn by women of other faiths, sometimes their own! Is it so different to the way Mother Teresa dressed? I think not.

I constantly remind people who question why Muslim women cover their hair, that the statues depicting Mary show her with her hair covered and a long dress- infact go to google images and type in holy mary. This is hijaab, this is modesty even if you glance away from Islam and into Christianity. Mary wore a head scarf, nuns didn't show their ankles 100 yrs ago and many still follow strict rules of modesty. This is hijaab. So maybe me, hypothetically galloping around the period-drama setting in the countryside, in hijaab wouldn't be that shocking for society back then, if it were a group of people inclined towards Bibi Maryam (a.s). Maybe. Somebody give me a role in a period drama, let's do it with hijaab and abaya instead ;o)

My New A.Plate.Of Business Cards!!!

I present to you my cute little environmentally friend white card box. Insideeee...I love the way the cards are slim line with a different photo I've taken on every card, the cards are responsibly sourced and as I've said on the reverse- FairTrade Supportive. <3<3<3

Definition of a 'Foodie'

"a person devoted to refined sensuous enjoyment 

(especially good food and drink)"

My Sweety Chocolate Buttercream Cupcakes made for a fundraiser to aid the Pakistan flood victims... 

May Allah (swt) help us to help those less fortunate than us insha'Allah.

Guests Are A Blessing & So Is Cake.

The guests came and it was an absolute hit, I'll definitely be making this again. The tins were wrong so as I said, I thought these sponges wouldn't work to form a stable cake. I had to around the edge of one to make it similar to the other sponge, the feeling of disappointment was growing because I wanted to use this as a birthday cake- what was I to do but carry on and pray that it all came together. Well, thank Allah, it did come together beautifully. It tasted EXACTLY the way I wanted it and all the guests lovedddd it which is always a good sign. 

Making this cake took me a tad longer than usual because of the change in measurement, as I used an American template for a recipe it was using "cups" instead of metric grams/oz. 
As always I altered the recipe, instead of using a plain cream filling I made a vanilla cream to put inside with the strawberries, mascarpone and a few kiwis I sliced hidden underneath an extra layer of cream before I placed the top of the cake on which i had smothered with strawberry jam (another random last minute decision which stopped any change of dryness). And the final random thing I added- because I believe in having a good texture when it's all getting a bit too soft/trying to add a finish touch, was to add toasted almonds. A sparkler gave it the perfect touch to make it a birthday cake. I hope you like the pictures as requested by brother Khatibi!

Guests are a blessing and so is A.Plate.Of. Cake.

Strawberry Whipped Cream Cake Recipe

Below is the recipe- chop and change however you like! I don't like the way this person has written the recipe at times, so a tip would be to re-write it in brief if you find it a tad irritating the way I did. Let me know if you have a go :o) I found it on an American website randomly. If you want to use metric measurements then you can just use google to find conversion websites where all the converted measurements are listed. Go on, you know you want to ^.^

For the berries:

• 2 pints strawberries, rinsed and hulled (about 4 cups)
• 2 tablespoons granulated sugar
• 1 tablespoon freshly squeezed lemon juice (from about 1/2 medium lemon)
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon grated lemon zest
• 
  

For the cake:

• 2 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup vegetable oil
• 1/4 cup water
• 1 teaspoon lightly packed lemon zest
• 2 teaspoons vanilla extract
• 6 large eggs, separated
• 1 1/2 cups granulated sugar
• 
  

For the filling:

• 1/2 cup mascarpone cheese
• 1/2 cup heavy cream
• 
  

For the frosting:

• 1 tablespoon vanilla extract
• 6 tablespoons granulated sugar
• 3 cups heavy cream

INSTRUCTIONS

For the berries:

1. Combine all ingredients in a medium nonreactive mixing bowl and toss to thoroughly coat strawberries. Let macerate at room temperature at least 20 minutes before using.
2. Strain macerated berries and reserve syrup separately.

For the cake:

1. Heat oven to 350°F and arrange rack in upper third. Butter and flour two (8-inch) cake pans. Sift flour, baking powder, and salt together into a mixing bowl; set aside.
2. In the bowl of a stand mixer fitted with the whip attachment, combine vegetable oil, water, lemon zest, vanilla extract, egg yolks, and 1 1/4 cups of the sugar. Whip on medium speed, until mixture is airy and light in color, about 5 to 7 minutes. Turn off the mixer and scrape down the sides of the bowl; add dry ingredients and whip until smooth, about 1 minute more.
3. In a clean bowl, whip egg whites to medium peaks. Add remaining 1/4 cup sugar and continue whipping until stiff peaks form, about 1 minute more. Using a rubber spatula, fold 1/4 of the egg whites into the cake batter until evenly incorporated; gently fold in remaining egg whites until just combined.
4. Divide batter between prepared cake pans. Bake until surface of cakes springs back when pressed and a toothpick or cake tester inserted into the center comes out clean, about 35 minutes. Remove cakes from the oven, and let cool 15 minutes. Run a knife around the perimeter of each, and turn them out onto wire racks to cool completely. Meanwhile, make the filling and the frosting.

For the filling:

1. Combine mascarpone cheese and heavy cream in the bowl of a stand mixer fitted with the whisk attachment, and whip until stiff peaks form, about 2 minutes. Cover and refrigerate until ready to use.

For the frosting:

1. Place the cleaned bowl of the stand mixer and the whip attachment in the freezer for 10 minutes. Combine vanilla extract, sugar, and heavy cream in the chilled bowl and whip at medium speed until medium peaks form, about 2 minutes.
2. Cover and refrigerate until well chilled, at least one hour. (The frosting can be prepared up to 12 hours ahead.)

To assemble:

1. Using a long serrated knife, trim the tops of the cakes as necessary so they are level. Place cake rounds on a clean, dry surface and, using a pastry brush, brush 1/2 of the reserved strawberry syrup on the cut side of the first cake round; repeat on the cut side of the second cake round.
2. Evenly spread 1/4 of the mascarpone filling over the cut side of the bottom cake layer. Arrange strawberries standing upright, stem end down, over the mascarpone layer and trim as necessary to create an even layer. Cover berries with the remaining filling, being sure to fill in any empty space.
3. Place second cake layer over mascarpone and strawberries, cut side down, pressing gently to secure it. Using an offset spatula or a long, thin spatula, spread 3/4 cup of the frosting in a thin layer over the top and sides of the cake. Return remaining frosting and cake to the refrigerator until frosting on cake is set, about 15 minutes.
4. Spread the remaining frosting all over the top and sides of the cake. Let sit in the refrigerator at least 15 minutes before serving.

In the garage @ 1am

I'm choking. I've been scrubbing every tray of the oven (there's 3 but before you role your eyes, they're huge in length). I felt the need to don the yellow gloves, choke and scrub. Do feel sorry for me, someone has to. Please?

I've baked both sponges for a fresh cream and strawberry cake, due to one dodgey tin they both rose differently but I tried my best. 

I just crept into my garage to put the frosting I whisked up and fresh vanilla cream for the filling in the spare fridge. I was scared. Not of any stranger jumping up behind me, not of ghosts in the garage but the notion of my parents waking up and finding me shoving a yellow bowl in the garage like a naughty little girl being caught in the fridge with her face covered in chocolate saying "I'm diabetic, it wasn't me?". The questions would be, "aren't you sleep!", "why are you still baking?" and "the neighbours will think you're dodgey in the garage at 1am!". The last is what my mother said to me before going to sleep, it's quite funny actually. What would they think I was doing carrying items into my garage at 1am? and quickly scurrying back into the house. Let's not go there shall we, there's been far too much of that anyway.

Then I did the washing up for the 5th time today, seriously it was the 5th time. It's totally silent, I want my bed and so I am off to a well-deserved scrubbers sleep. Good Night.

Slight Failure :o(

I managed to make about 5! Rather than using paper petit four cases I personally think if I attempt to make these again it will be with silicone petit four cases just because they're more firm and would probably set better.

Hand Made Chocolate Cups With Mascarpone!

I've never done this before...never made chocolate cups the size of a petit four case. I'll be so disappointed if they don't work. You basically get little petit four cases and paint the inside of them with melted plain chocolate, place them upside down on baking paper and then wait for them to set. HOW LONG! I don't know?! 

It's definitely something different to try. I love little things to serve and to gift in pretty little boxes, or hand decorated boxes. It shows you took the time and effort, time being something everybody lacks these days, even those on benefits! Part of me goes into everything I make, I cried when my cake sponge broke from the corner a few weeks back. Some may think it was a pathetic over exaggeration, maybe then I would have agreed. But now I realise, NO! I'm taking a stand for 'emotional baking'. You take precision and you combine it with love and TLC. You want it to look beautiful and taste amazing, unforgettable. You smile when they (the eaters/the guests) say "mmmm". Suddenly you feel this huge sense of achievement, like somebodys going to come out with a red book at the end and say 'This is your life' after each baking session.  

-The Cases-

Now coated in chocolate ^

Let's pray I can scrape atleast one case so I can show a final image of what they turned out like, along with the recipe ^.^ yayy! I guess I shouldn't be getting excited too early.

Strawberry Whipped Cream Cake

Over the next day, I'm going to attempt to make a strawberry whipped cream cake. I'll let you know if it turns out how I want it, I'll post a picture to let you know if it's light and fluffy and beautifully fresh. Yummy <3

Eid FCO Dinner

So after a hectic scramble to make it to the Foreign and Commonwealth Office on tuesday evening, situated beautifully near the Buckingham Palace and an embarassingly hour late me and my sister stroll in to what is hardly a "dinner". The "dinner" (you know you love those sarcastic finger waving speech marks), I shall describe from what I saw at first glance...I see blacksuit clad men and predominantly muslim women listening to the secretary of the home office Theresa May...atleast I think so, perhaps my international relations degree is failing me or rather, I am failing it. Anyway, so theres loads of people standing round with drinks in their hands (no baracadis don't get excited and ring your mate up to dish the gossip that a Muslim event had alcohol- according to a secret source many a Saudi Sheikh drink at these events, but there were Saudi sheikhs there and all they had was cranberry juice but then again they weren't serving alcohol), two tables at the back of the hall manned by polish waitresses and south asian male waiters. I'm disappointed! My crazy imagination wanted huge table to network and beautiful flower arrangements with amazing speakers, no offense Theresa. We arrived late anyway so maybe you were the best of all. I caught something she said about how we need to speak to the Muslim community not just about counter-terrorism which is true. You're right Miss.May, hats off to you. That'll sort out community cohesion, or just make stupid men like Laden feel like they've gone horribly out of fashion. Thumbs up to that, you're so over. Anyway, the speech ends, everyone claps out of respect and then little h'orderves start appearing on little white and black trays. My eyes shoot straight over to them and I'm so on it. I'm excited, I'm so hungry and finally a waitress comes over with some little tinyy weenyyy baby bread crummed nuggets with a lovely tartary/ a thousand island sauce to accompany it. So I take one, and dip it in and much to my dismay IT WAS OVER. She walked away with my lifeline in her hands. Eventually me and my sister moved around the hall 'networking', I put ' ' because I don't know about her but I wanted to get a few more bites and leave, in and between polite conversation with some other lovely ladies ofcourse. What do you take me for, a fatty? Noooo. Although my concentration levels start seriously deteriorating when I realise I haven't eaten for hours. THEN- THE SKIES PARTED and another waitress came with generous pieces of chicken on skewers  (twice), then we said good-bye and we were off home. I managed to survive, just about. From what I've experienced local councils are less tight then central government on food expenditure, heck, local council nods to everything with a little receipt and claims it back.Take my advice though, if you ever go to a government event either eat well before or confirm if they'll have A.PLATE.OF food.

Party and MEATTT!

Today was spent without baking but rather savouring a lunch that would usually cause me to salivate had I seen it on a TV screen. A warm and happy party I attended served bbq'd tandoori chicken, burgers, feta olive and tomato salad and a lovely mayonnaise pasta and potatoe combo. I loved it! It made me feel that I held in my hands, rather on my plate, a more than delightful yet simple meal, packed with flavour. Of course so many foods can be healthy but I still feel that they can be bland and lack heaps of potential flavour.

At university I fooled myself into picking up what I thought was a quick healthy snack, cous cous. What a joke, it tasted like cold unloved food- they dared to make it look presentable by throwing in an inch of measely soggy peppers. My house mate on the other hand made it taste a delight when she made it from a packet and added her own dorset touch. She did this by using oxo vegetarian stock cubes (if i remember correctly), garlic, chopped onions and a few other ingredients from her cupboard packed with veggie delights. Hats off to you Bryony, you always managed to throw together a vegetarian meal that made the rest of us carnivores say "mmmm, that looks nice". That may not seem like a big deal to you but as an asian, mostly Pakistanis the dinner table or any table for that note looks naked, awkwardly positioned and sorry without meat. That definitely shouldn't be the case, there are plenty of amazing meals to be had which contain no meat but I found myself guilty of claiming I loved sea bass the other day, in describing its texture I said "it's meaty"...

My First Customer requested something nutty in the form of a biscuit which catered for her candarel needs. So here it is; my favourite-a stack of Pistachio Shortbread adapted from Ottolenghis-horay for Otto! It's been my food bible for experimentation ever since my foodie brother in law leant it to me. It's buttery shortbread texture mixed with a gentle vanilla undertone serves as a perfect crowd pleaser. Minus the nut allergies ofcourse! And as you'll come to read, I <3 to use golden caster sugar-unbleached and unrefined. You can taste the difference against white pot sugar.

My first plate...

Welcome, welcome. Take a seat.
I'm starting this blog at 22:01 on a Friday night...yes I'd rather type about food than paint the town red. Social life has its place but food is at the centre. It unites, binds and pleases in all its shapes and forms and hopefully this is what my blog will do. A plate of...

I Love Pistachios, Cardamon, Vanilla Sugar & the kind of feel good food that leaves a fragranced home. The kind of food that is good enough to gift a loved one, with the ability to bring strangers together.