Showing posts with label French. Show all posts
Showing posts with label French. Show all posts

Thursday, February 14, 2019

French toast


Basic and the best! and with a little custard sauce! Decadent. And this custard sauce was an accident. Tried one ice cream recipe, one for the custard-style ice cream which used a lot of half and half and no milk. The ice cream was kind of dense and too overpowering to my taste, will add milk next time.
But I put it in the fridge and and it turned out to be this out of this world custard sauce.(obviously!)









Wednesday, January 2, 2019

Christmas 2015

The year I went crazy on my love for the British and European culinary traditions .
For the first time, I made steamed pudding in the pudding basin. With the roast duck dinner, it was almost a Dickensian Christmas. Almost, because there was no goose, just a duck.
mince pies



steamed plum pudding











American cinnamon roll ready for the oven





Swedish julbullar






French kouign amann





Austrian Linzertorte

For Christmas eve, a roast duck dinner with red cabbage and pear-cranberry relish and sambar and rice pulao/pilaf for mom




On Christmas day, a typical Nazrani dinner -- with fish, in coconut milk sauce and fried, Kerala style,  roast chicken, braised and fried beef,  beef croquettes, lamb stew and paalappam










Wednesday, December 19, 2018

Christmas 2018





Rum balls
Pecan balls



Christmas cookies

Mince pies



brioche

brioche

Italian biscotti/ British rusk

Swedish saffron buns








creme brulee

garlic shrimp on lettuce leaves with marie-rose sauce and tomato-onion garnish



Brioche


Buttery, delicious brioche






Thanksgiving 2018

Starters/Appetizers: corn fritters, cheese ball with homemade chips, Kerala/ Nazrani style meatballs, lil sausages, marinated olives








Wednesday, March 28, 2018

Tarts and crostata

sweet:



fruit tart




fruit tart


banana tarte-tatin




savory:


tomato tart



shrimp veggie tart




strawberry crostata:


Kerala Kanji unlimited — comfort food #1

 Malayali’s Kanji or Kangee is the best when made with our traditional “matta” rice - the plump, brown- streaked parboiled variety. The Chin...