Chocolate makes me happy. I dug out this absolutely decadent cake recipe for all of my fellow chocolate lovers out there. It's extremely fast and simple to make. I've divided the recipe in 3 parts to make it much clearer to read.
Cake
I've always been one for food that combines extremes: add a bit of honey to your crispy chicken, serve a cold chocolate fudge cake with nice warm vanilla custard, that sort of stuff. It's all really fine and dandy until, well, someone tops off an absolutely delish looking cheesy pizza with pineapples, calls it 'Hawaiian' and sits it in front of you to stare at your shocked expression. Many will beg to differ, but yesiree, that mistake deserves a whole new post of its...
As a kid, I used to be fascinated with mousse. I mean, I seriously just couldn’t get enough it – how could something that sounded like a big fat deer taste oh so good?
Mousse originated in the culturally rich country of France, which I’m not entirely surprised to learn. The fashion, the cuisine, the style, the Eiffel Tower, le Tour De France, the language and well, the mousse. You name it, those French have got it. Surprisingly, mousse only made its entry into...
This is the sort of recipe you use when you get a call from a friend who suddenly decides to meet you and gives you only a 20-minute ‘warning’ before arriving. Better still, when u want to pretend you’ve mastered every other recipe in the book and you want to look all cool with a complicated-looking yet oh-so-simple dessert to serve. Why it is a recipe for disaster, we shall discuss after we are done cooking.
Let’s face it, everyone’s a sucker for chocolate. I’m always in search for twists to conventional chocolate based recipes, just to make them that much more interesting. That’s when I came across this recipe. I was initially apprehensive about the quantity of jam used – but after trying it a couple of times, I found that the jam adds just a tinge of flavour so as not to take away from the chocolate, while giving just the right amount of moisture and texture to...
The name of this recipe was completely unintentional, but it seems to be the perfect title. If you have any particularly innovative suggestions, they shall definitely be considered! Also, contrary to popular belief that this was a last minute concotion of whatever ingredients were found in sight and within reach, this is a carefully thought out and well planned dessert, not to mention tres delicieux and easy-to-make too..
So, summer’s here in all its glory. Instead of hitting the cafes for lemonades and cocktails, our very own infamous upper class “Aunties of Lahore” prefer to stay in the comfort of their luxurious homes and concoct beat-the-heat recipes. Here’s a perfect, simple way to cool yourself down without having to pour water down your shirt :)
Last time you got an article with no recipe. This one is going to be almost the opposite – Unlike my previous articles, where a recipe was mainly to showcase a point I was trying to make, this one is really about the recipe.
But, because this is me, I can’t help but include some pointless waffle as a prelude. Feel free to skip to the recipe if you don’t want my words of wisdom....
One of South India culinary enticements is Vermicelli Payasam, a milk based sweet dessert where vermicelli is cooked in milk and sugar, prepared for that special occasion like a birthday or a wedding anniversary. In most S.Indian homes, dessert bowls of Payasam or kheer topped with nuts or pistachios and Paramannam are offered to God during auspicious occassions like the Harvest festival of
