Tag Archives: Food Porn

Simply put, this cake is magical!

I’ve expressed this form of love before and here I go at it again.  Yes, it is Yotam Ottolenghi yet again along with his baking partner Helen Goh who have me in raptures. Well, it is not really them, but their “Pistachio and Rose Water Semolina Cake” that was just featured in the New York Times that has me all excited.

Just reading the list of ingredients (pistachio, rose-water, lemon juice, almond meal and more) had me in the car on an assembly spree.

And this afternoon, as the pistachios whirred in the food processor and the smell of rose-water wafted in my kitchen, I almost felt like I had been blessed with a virtual visit from the talented powerhouse of Goh and Ottolenghi.

If one could describe the ideal dessert as one where beauty makes a connection with the soul, this has got to be it.

Just a few words of warning!

This does not follow my penchant for light dishes.

True to its middle eastern origin, the cake is sweet and blends in many an exotic flavor. So if you want to get on a magic carpet and take a ride with a subliminal blend of tastes, here’s the way to get on this trip.

Pistachio and Rose Water Semolina Cake

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Discovering black bean pasta creates a new world of possibilities

By Lakshmi:

Today’s grocery trip to Trader Joe’s led to an unexpected discovery.  Black bean pasta made only with black bean flour! As soon as I got home, you can guess what I did….I went to the fridge and peeked in to see what could be made ASAP with this black bean pasta.  Out came the ingredients and a beautiful, yummy, Mexican inspired black bean pasta salad emerged. We think it looks beautiful and tastes yummy!  Would love to hear your thoughts.  Here’s how it all came together.

First, the ingredients:

I gathered what’s featured in the picture below along with two limes, extra virgin olive oil, salt and pepper.

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One red onion, one yam, one avocado, one jalapeno pepper, two cloves garlic, a small bunch of cilantro, a partially ripe mango and one bunch of spring onions

 

The prep:

Follow the instructions on the packet and cook the pasta till done (al dente).  Cook the yam in the microwave for four minutes (till firm but done).  Chop the cooked yam into small pieces and do the same with the rest of the vegetables as shown below:

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The chopped ingredients

The assembly:

Put the cooked pasta in a bowl and toss with olive oil so the pasta does not appear to stick. Now add all the chopped vegetables, squeeze the juice from two limes and add a liberal dose of freshly ground salt and pepper!  Divide into four servings and enjoy!

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The finished salad!

 

 

 

 

A taste of Thai in 10 minutes

By Lakshmi:

I was famished at lunch.  I had finished an intense workout and my body was craving too many things!  If I gave it permission to indulge, I would end up negating all the benefits of a good workout.  So I gave myself a challenge to have lunch ready in 10 minutes.

As usual, I peeked into the refrigerator to see what I might have available that could be turned into a yummy meal in 10 minutes flat.  Here’s what caught my attention.

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Whole grain bread, peanut butter, Sriracha sauce, basil and spring onions

The ingredients suggested the flavors of Thai cuisine and I decided to create open face, finger sandwiches that would play to all my cravings!

I lovingly spread a nice layer of crunchy peanut butter on the bread.  Next I zig zagged my way over the bread with Sriracha sauce.  On went the finely chopped basil and spring onions.  The ready sandwiches went into the toaster to be toasted for five minutes.  Once they were out, I cut each slice into four slender pieces.  My lunch was ready to eat in 10 minutes flat.  The sandwiches looked beautiful and tasted delicious with one improvement for the next time.  I should remove the crust so it looks perfect:)

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My Thai inspired sandwiches are ready to eat