Chocolate, pistachio and orange-blossom truffles

I was watching some music videos with Joao last Sunday and told him that even though I’ve loved Queen for as long as I can remember not until when I was an adult I realized that the blond girl on this video was Roger Taylor. :)

What can I say? There are things we learn late in life. Like choosing dark chocolate over milk chocolate when making truffles. :)



Chocolate, pistachio and

Jalapeno Cheddar Scones

Biscuits and scones are a big favorite in my household and I am always on the lookout for new ideas. Regular readers will know I like some spice in my life and so I immediately bookmarked this recipe from Smitten Kitchen. I have so many bookmarked recipes and cookbooks and never can seem to keep up, but I am certainly glad I baked up these little delights. I served these delicious scones with a cheesy Greek Mac and Cheese dish.

Jalapeno Cheddar Scones

2 cups of unbleached white flour
1 tablespoon of baking powder
1 teaspoon of sea salt
8 tablespoons of butter (1 stick)
1/2 cup of heavy cream
2 large eggs
1 1/2 cups of extra old cheddar cheese
2 jalapeno peppers, minced
dash of cayenne

Line a baking sheet with parchment paper, or grease the baking sheet with butter.

In a large bowl, combine the flour, baking powder and salt. Cut the butter into the flour mixture with a pastry cutter or a knife and fork until the butter is reduced to small crumbs.

Beat the eggs together with the cream and pour into the flour mixture. Stir until just combined. Fold in the cheddar and the jalapenos, along with a dash of cayenne pepper.

Shape into roughly 1 1/2 inch rounds and bake in a preheated 400 degree oven for roughly 20 - 25 minutes or until golden brown.

Yields approximately 10 scones.

More savory biscuits and scones you will be sure to enjoy from Lisa's vegetarian kitchen:
Cheddar Parmesan Scones with Dill
Cheddar Dill Beer Biscuits
Raisin Cranberry Tea Biscuits
Whole Wheat Tea Biscuits

On the top of the reading stack: Pure and Simple: Homemade Indian Vegetarian Cuisine by Vidhu Mittal

Audio Accompaniment: Shutov Assembly by Brian Eno

Rum and raisin muffins

I told you a while ago that my relationship with raisins had began to change – and I think there’s no turning back. Maybe that has got to do with the fact that they are drenched in booze... :)

These muffins turned out really tender and the rum flavor wasn’t overpowering; they are not too sweet, so add a bit more sugar if you feel like it.

First the cookies, now the muffins – next, ice cream.

Late Night Peanut Butter and Vanilla Ice Cream Treat

I admit I did not make my own ice cream, but this was an inspired late night creation that turned out even better than I expected.

Drop a spoonful each of natural peanut butter and raw honey over a couple of scoops of real vanilla ice cream or frozen yogurt, and top with a drop or two of real vanilla extract and a scattering of your favourite variety of granola.

On the top of the reading stack: Dakshin by Chandra Padmanabhan

Audio Accompaniment: Arc of Passion by Steve Roach

Honey drop cookies

I’ve received a gift from one of my readers: a new banner for my blog! Isn’t it gorgeous?

I was so thrilled when she offered to make a new banner for me – and she was really patient with all my emails and questions and doubts about choosing the photos... :)

Samanta, my dear, thank you for the banner, I absolutely loved it. You are so sweet! Sweeter than these cookies. :)



Honey drop cookies

Urad Dal with Tomatoes, Spices and Coconut

This soupy, yet creamy curry is very easy to digest and was inspired from 660 Curries, a favoured book that I always browse through when I am looking for a simple, but tasty meal solution. As I have noted before, this cookbook is not vegetarian, but there are tons of creative vegetarian recipes, including ideas for appetizers, spice blends, egg curries, vegetables, legumes, rice and breads. Since I have been eating a lot of dishes with cheese lately, I wanted a vegan meal to cleanse the soul. Serve with basmati rice or Indian flat bread for a complete and satisfying dinner.

Urad Dal with Tomatoes, Spices and Coconut

Adapted from 660 Curries by Raghavan Iyer

1 cup of split urad dal, without skins
3 cups of water
1 teaspoon of turmeric
1 inch piece of tamarind
2 tablespoons of ghee, or a mixture of butter and oil
2 teaspoons of cumin seeds
5 green chilies, minced
2 cloves of garlic, minced
1 inch piece of ginger, peeled and finely chopped
1/2 teaspoon of cayenne
5 dried red chilies, crumbled
1 teaspoon of amchoor powder
1 large tomato, finely chopped
1/3 cup of dried coconut
1 1/2 teaspoons of sea salt
a generous handful of dried curry leaves

Soak the tamarind pulp in 1 cup of very hot water for at least 15 minutes or up to 1 hour. Strain the liquid into a bowl with a fine-meshed strainer, squeezing as much liquid as possible out of the tamarind pulp. Discard the pulp and set aside the liquid.

Soak the coconut in hot water for 15 minutes, drain and set aside.

Wash the urad well in a strainer. Transfer to a large pot, along with 3 cups of water, the turmeric and the tamarind water. Bring to a boil, reduce the heat to low and cover and simmer until the urad dal is tender - roughly 20 minutes.

While the urad dal is cooking, heat the ghee or butter and oil in a frying pan over medium heat. When hot, add the cumin seeds and stir and fry for a minute or so. Now add the chilies, garlic, ginger, cayenne and amchoor powder and stir and fry for a few minutes.

Add the tomatoes to the pan, along with the cocount, salt and curry leaves. Simmer until the mixture is thickened - about 5 minutes. Pour into the cooked dal, stir and simmer for about 10 minutes, adding more water if needed.

Serves 4 - 5

More urad dal recipes from Lisa's Vegetarian Kitchen:
Urad Dal with Tomatoes
Fennel Flavoured Urad Dal Soup
Savory Rice and Urad Dal Pancakes

On the top of the reading stack: The New Vichy Syndrome: Why European Intellectuals Surrender to Barbarism by Theodore Dalrymple

Audio Accompaniment: Multila by Vladislav Delay

Pineapple coconut cakes with pineapple syrup

I heard a song on the radio yesterday that reminded me of my childhood days, when I spent wonderful vacations at my aunt Maisa’s - I used to sing that song while pretending my aunt’s floor polishing machine was a microphone... :) I was 8 back then.

Later on, once I’d started cooking and baking, she’d let me prepare whatever I wanted in her kitchen, savory or sweet – that was so much fun. One