Featured Image

BEANS WITH ZUCCHINI, KALE & BOILED EGGS

We eat all kinds of things for breakfast. Pancakes, waffles and French toasts—in all their various forms—make an appearance at least every other weekend, as do savoury porridges, quesadillas, honey chilli potatoes (brilliant alongside Turkish eggs), fritters, ratatouille and grilled vegetables. Salads too – both fruit and veg. Given this, classifying something under the breakfast… Read more »

Featured Image

COLCANNON FRITTERS + BURST CHERRY TOMATOES

Colcannon—a St.Patrick’s day staple—is a traditional Irish dish of mashed potatoes cooked with cabbage or kale. I usually make fritters or potato pancakes if I have leftover mash knocking about the fridge. (Not that boiling potatoes is hard work; please just cook some if you don’t have leftovers.) And in my quest to jam vegetables… Read more »

Featured Image

SPINACH OATMEAL

I’m all about savoury oats these days. The inclination to savourize (?) crept in with mushroom congee a few months ago and we’ve been eating it every fortnight since. It might also possibly be one of the nicest things I’ve made this year (along with a mushroom orzo which will make an appearance here shortly)…. Read more »

Featured Image

RATATOUILLE WITH PESTO CHEESE

I want to focus on this pesto cheese for a minute before I go any further. You know how you end up buying a big bunch of basil, use a tiny amount in your dish and the rest just rots in your fridge? My solution to this recurring problem: pesto cheese. Having pesto in your… Read more »

Featured Image

GREEN BEANS WITH OLIVE-ALMOND TAPENADE

This won’t come as a surprise at all. Even if you’ve only seen a tiny glimpse of my posts these past few years, you’ll know that I’m a bit obsessed with tapenades. Especially the olive kind. A traditional tapenade (Provencal, I believe) is served as a spread to be slathered on bread, or used to… Read more »

Featured Image

ROASTED TOMATO & RED PEPPER SOUP

Let’s be honest. You don’t ever have a dedicated ‘soup season’ when you live in a place like Chennai. Unless they’re of the chilled variety of course. Those we can do anytime of the year. But come October, when the weather turns and the rains set in, it’s the best time as any to get… Read more »

Featured Image

LABNEH WITH CARAMELIZED ONIONS + CHILLI BUTTER

I don’t know what category of foods this dish falls under – is it a dip? A salad of sorts? A side? None and all of the above? Who’s to say, but we ate it piled high on homemade garlic bread, so I’m leaning towards it being a dip. Making labneh at home is nothing… Read more »

Featured Image

LEEK, MUSHROOM & EGG QUESADILLAS

These are my go-to flour tortillas. With a ratio of 2:1 of plain flour to whole wheat, they are straightforward to make and don’t dry out and harden upon cooking. They also don’t feel like there’s even a trace of whole wheat in them. Basically we’re avoiding all the things homemade tortillas are notorious for…. Read more »

Featured Image

GREEK SCRAMBLED EGGS

I like my scrambled eggs just set. Holding its shape and all the watery bits cooked out, but with soft, large, barely-set curds. They cook in under a minute and you need a non-stick pan for the job (kudos if you’ve managed to do this in cast-iron; they come out like rubbery pucks in mine)…. Read more »

Featured Image

YORKSHIRE PUDDINGS WITH PEAR & GINGER COMPOTE

I lived in Yorkshire for a year and a half and never learned to make Yorkshire puds there (I did eat my fair share of them though). And here I am in Chennai fiddling about with ratios and proportions. I wish I’d foreseen this obsession a bit sooner. But thankfully these are ridiculously easy to… Read more »

Featured Image

OATMEAL CONGEE WITH MUSHROOMS

At this rate, I may as well make it official, pivot into a ‘breakfast only’ website and not worry about my lack of enthusiasm for anything else. If you’ll stick around, I promise to make it worth your while with (more!) French toast variations and nestling eggs into anything that even closely resembles a sauce…. Read more »

Featured Image

OVEN-ROASTED HONEY-CHILLI POTATOES

I often replace potatoes in recipes with yams, sweet potatoes and plantains. Not just for their better nutritional content, but also to get some variety in the food that we eat at home. Needless to say, I obviously wouldn’t replace them if they didn’t taste good. They do of course taste good. Dare I say,… Read more »

Featured Image

SOBA NOODLES WITH TOFU AND MANGO

Noodle salads have a lot going for them: they’re simple to throw together, versatile in terms of ingredients – vegetables, meats/meat alternatives and dressings, and they also keep really well for make-ahead meals. Any kind of noodle will work here but I’m partial to soba for its distinct nutty flavour. Try and find the Japanese… Read more »

Featured Image

LOADED SWEET POTATO WEDGES

Think loaded nachos with all the fixins—peppers, corn, onions, tomatoes, cheese—but with sweet potatoes instead of tortilla chips. Keeping with the Tex-mex theme, I also sometimes add olives and pickled jalapenos to the mix. Choose your own adventure and go with what you want/have on hand. The assemblage: I do a double layer here. You… Read more »