Friday, 24 February 2017

homemade peanut butter oreos.

Chettinad Karunai Kizhangu Kuzhambu/Chettinad Tangy Elephant Yam Gravy

Chettinad cuisine is one of the well known and more popular cuisine of Tamilnadu. This cuisine is famous for its flavorsome cooking style. This cuisine is very much close to my heart. Though am a Pondicherrian, i have been pampered with delicious dishes from Chettinad cuisine as Pondicherrian cuisine is a lovely medley of various cuisines. Obviously this chettinad cuisine is one of my most

Blogging Marathon 75th Edition Celebrations ~ Day 2

The day started early even though we slept very late. Read the Day 1

Day 2 – A walk through the Street Food of Delhi, Chawri Bazar, Chandni Chowk

This post is going to be a pictorial walk through. Will update it later.

Aloo Paratha

Bread Pakoda


Ram Ladoo , Kanji Bada, Ram Ladoo

Delhi Street Foods

Delhi Street Foods

Delhi Street Foods Delhi Street Foods

Sis Ganj Gurudwara, Karah Prasad

Aloo Tikki,  Kalmi vada chat, Cheela SandwichDelhi Street Foods

Parathe Wali Gali, on which I recreated at home

And finally we were in Red!

The post Blogging Marathon 75th Edition Celebrations ~ Day 2 appeared first on Spice your Life!.

Chipotle Lime Sweet Potato Salad Recipe

Recently I worked with Bolthouse Farms to create some recipes using a new yogurt based spread called MAIO which comes in three versions—plain, garlic and chipotle. I do recipe development for clients all the time, but only occasionally do you see those particular recipes reprinted here on my blog. I refuse to be compensated monetarily for anything on my blog, so I only share things here that I really want to share, never because I was paid. But this is such a unique and wonderful new product I’m really happy to tell you about it.

When I was in Sweden last month I enjoyed a variety of sandwiches and salads that used creme fraiche rather than mayonnaise. It's lighter and less oily than mayonnaise, but is unfortunately very high in fat and calories. MAIO is yogurt based and egg-free but also includes some olive oil, vinegar, lemon juice and salt. It has a light creamy texture and fresh flavor and can be used in place of mayonnaise but is also much more versatile. I've found it also works great in cold savory recipes where you might use creme fraiche. Unlike mayonnaise or creme fraiche, MAIO has just one gram of fat per tablespoon, is low in calories, gluten-free and has no artificial flavors. 

MAIO is great on sandwiches and used as a spread for wraps, but one of the ways I like it best is in this very simple sweet potato salad. I used the chipotle flavor for this recipe since sweet potatoes are so good with chile and lime. This is a salad I would never make with mayonnaise. It would be too greasy. I wouldn’t make it with a yogurt dressing either since those can sometimes separate. MAIO is perfect because it stays creamy and light. If you try it, let me know what you think! 

Chipotle Lime Sweet Potato Salad 
4 servings


4 medium sweet potatoes about 2 pounds
2 Tablespoons olive oil
1/2 cup Maio chipotle
1 teaspoon lime juice
1/2 lime zest
1/2 small sweet white onion, thinly sliced
Cilantro leaves, optional


Heat oven to 400 degrees. Peel and cut sweet potatoes into roughly 1-inch
chunks.Put sweet potatoes on a baking sheet, drizzle with oil, toss to coat and spread out in a
single layer. Roast until potatoes are just tender about 25 minutes. Let cool. 

Combine the Maio, lime juice and zest in a mixing bowl. Gently fold the sweet
potatoes and the onions into the dressing. Garnish with cilantro leaves.

Note: If unable to find sweet onions, soak the onion slices in vinegar for about 10
minutes then thoroughly rinse and drain.  


Disclaimer: Bolthouse Farms is a client and I was paid to create recipes for them, I was not compensated monetarily to post this or any other content on my blog. 

REVIEW: Skyfall, Hove

Oh the name! Yup, the name is terrible and earned them, quite justifiably, some local ribbing on opening and gave me serious reservations about the whole place. Maybe there is more in the pipeline? Fry Another Day? Dr Pho? The Man With The Golden Bun? I have no idea the thinking behind this but it smacked of suits, patting each other on the back. I know my line of day job makes me particularly sensitive to the cause, but that aside, this stuff is important.

But we're here for the food right, not a branding masterclass, so I'll stop harping on and let's get stuck in.

Scallops were nicely fat and juicy with just enough of a wobble left in the middle. Typically they'd be served with something that accentuated their sweetness like peas or citrus or to contrast with it like the earthy tones of black pudding, chorizo or beetroot. The chowder foam and tiny spots of quince puree seemed to do neither and I can't put my finger on the unusual flavour on the plate. Sadly, the celeriac crisps, possibly parsnip, tasted of oil not having reached the right temperature yet.

I had a small taste of the smoked duck which seemed tender although not smoked deeply enough but was nicely and simply presented with a classic remoulade of celeriac and kohlrabi, smoked beetroot and orange gel.

A good half of the main menu is taken up by burgers which in the daytime I can understand but for the evening I find unexpected. (I think when they opened in 2015 they tried to go for a burger and lobster concept.) With starters in mind (soup, scallops, smoked duck...even textures of cheese - a hangover of millennial dining if I ever saw one), I have no idea who would pair these together.

But the mains really shone and at this point was surprisingly impressed. The fillet steak, cooked precisely how I like it, was rich and flavorsome. The oxtail and marrow croquette had a silky and decadent centre and perfectly crisp exterior. Everything was harmonious on the plate; confit potato, broccoli, artichoke purée...I really enjoyed the whole dish. It's the simple, solid cooking I think Skyfall should be offering as standard.

The "taste of the sea" was just that with a generous portion of hake, with mussels citrus pomme purée, fennel seed carrots and paella jus. This dish may have not invented anything new and the listed kale replaced with broccoli, but is the sort of dish you'd happily dive into, nicely presented and beautifully balanced.

Sadly, desserts took a turn for the mediocre again. My "salt-baked" pear and almond tart was over selling itself, the pears undercooked so the thin layers splayed out once you took a spoon to it. I'd be surprised if they were salt baked, or baked at all. And there was no basil ice-cream that I could detect on the plate and menu omissions without warning are really irritating. The bakewell-esque top was good and would have worked well with the fruit at the right texture.

I didn't get much of a taste of the rhubarb and rosemary crumble but judging my the overflow on the side of the bowl, I'd put money on the fact the the fruit had been zapped to boiling in the microwave before the crumble topping added. And the rosemary, a gorgeous partner for rhubarb on paper, was being shy.

Also, the "homemade" bread looked and tasted very much like a bog standard supermarket bakery loaf. If it was homemade, which I doubt, they did a good job to make it seem otherwise.

The interior is nicely done, smart, bright and with a modern flair. They have captured a style that works for both day and evening dining and the set menu, served every day excluding Sunday, is a steal at 9.50/11.50/14.50 depending on course numbers. The also do weekend brunch, Sunday roasts and the children's menu is a decent example. I noticed around all the walls were plug points so probably a good shout for meetings and freelancers to drop in in the day.

Service was fine, if a little quirky, but it's always good to have a bit of personality rather than formality at times.

Although there was some highlights for the meal, and the environment has been very well considered, Skyfall certainly needs to try a bit harder in areas. Despite this I was still surprised we were the ONLY diners in past 8.30 - I saw just one table being cleared on my arrival. Yes it was a cold and dreary Wednesday and the early part of the year is lean for many restaurants, but it's sat slap bang on Church Road and with other restaurants nearby doing well. The others have a clear niche though, in particular Fatto a Mano who offer everyday priced food and very good food at that.

I think the issue is that Skyfall is trying to offer too much and being presented in such a premium wrapper makes it feel like it falls a little short of its promise.

42 Church Rd

I dined as a guest of Skyfall. Words and thoughts, as always, my own. 

Cucumber Waldorf Salad

Greenhouse cucumbers are readily available right now, and this variation on the classic Waldorf salad (usually made with celery) suits them very well. You could add a little celery if you like, but I didn't miss it. It would have been nice to have served it on some lettuce leaves, if I had had any.

Greenhouse cucumbers vary quite a bit in size, which is why the recipe is so vague; however you want just a slightly larger pile once chopped than the apple.

2 to 4 servings
10 minutes prep time

Cucumber Waldorf Salad

2 to 4 small greenhouse cucumbers
1 large apple
1/4 cup chopped walnuts
2 tablespoons lemon or lime juice
2 tablespoons sour cream
salt and freshly ground black pepper to taste
hydroponic lettuce (optional)

Wash the cucumbers, trim them, and cut them into dice. Wash, core and chop the apple. The volume of chopped cucumber should be just a little more than that of the chopped apple.

Toss the cucumber, apple, and walnuts in a small bowl, then add the lemon or lime juice, sour cream, and salt and pepper. Toss gently to combine.

Thursday, 23 February 2017

Bugs Henderson - At Last: Live at the Armadillo

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