The mildly smoky flavour of turmeric, along with its pretty cheerful colour, makes it a strangely nice addition to sweets. Inspired by the onset of spring (if I pretend it's happening, it'll happen) I tried adding it to some muffins made from corn and almond meal. They worked out well with a crumbly texture inside, and crisp exterior from the cornmeal.
Describing karhi to someone who isn't familiar without putting them off entirely isn’t an easy thing to do.
“It's an ochre-coloured soupy thing made of gram flour and sour yogurt.”
Whilst most people are trying to stick to their new year's resolutions, January has me deeply excited for my (maybe) favourite citruses. I say maybe, because we have to think about lemons and limes, although I'd argue my ardour for them is more familial and less lusty.
The most important lesson we learned is that pancakes have a place at every mealtime. They can be your burger bun, your wrap, your flatbread, sponge for syrup or compote, or a happy home for hummus. They're also cheap and ridiculously fast (even these middle class ones).
Unfortunately for this creation, the word 'lahmacun' comes from the Arabic for meat with dough. Whilst inspired by its Turkish meat-topped cousins, this recipe is actually made of aubergines with dough, making it difficult to name, especially for someone like me who does not enjoy imprecise language.
Probably because I'm horribly greedy, for new ways of thinking as well as for food, I'm trying veganism for January (thanks, Veganuary). Can you make biryani vegan? And is there any point in even trying? I spent a weekend investigating.
A light pistachio and cardamom sponge roulade filled with kewra-spiked whipped cream and a sharply sour reduction of pomegranate juice, sweetened with honey.
I've been meaning to make an autumnal dessert using some seasonal, local fruit, and I don't think this would be out of place in Redwall.