When it is Avocado season, I go mad using avocados in every possible recipe. My dear husband is flabbergasted because the only recipe per him, that does justice to an avocado is Guacamole. Inevitably there is always a batch in the fridge for him, but I need more creative uses for the lovely stone fruit. Advertisements
I’m always on the lookout for wonderful little spaces that serve as an oasis from the hustle and bustle of our dear burgeoning city. Located on the Lavelle Road offshoot in the erstwhile space occupied by Cinnamon and now the GoodEarth store, is the very welcoming Fresh Pressery Café. An extension of the cold pressed chain – Fresh Pressery’s ideology, the café caters to all those health nuts that like their food and drink – light and healthy.
This salad makes my heart sing. You know when you start to assemble a jig-saw puzzle and finally all the pieces fit together? – Same feeling! The star of this salad is a lovely Danish Blue which when paired with Pomegranate, is a cracker of a combination. A lot of people can’t stomach Blue Cheese, but I just adore the pungent, salted butter and yeasty flavor.
I just got back from a mini trip to Dubai and the temperatures there, were lower than in Bangalore *gasp*! Thanks to the rains the past three days, we have all but forgotten the furnace that Bangalore was this Summer. My electricity bills tripled and the general grumpiness that comes with too much heat, has hung around like a sordid aura. We still have a couple of weeks before the official monsoon hits us, so The Fatty Bao stepping in to ease the pain with a Summer menu, sounds just about right. Running from the 20th – 29th of this month, it promises light and refreshing drinks & eats to beat the heat. My only grouse – when you put so much effort into a menu, the least you can do is run the festival a little longer 😛
It’s an oxymoron, Salad Pizza. But seemingly disparate things do seem to find a place in my heart and my kitchen. I can’t really take credit for this pizza idea. I chanced across this in a darling little pizza joint that’s opened close to my house. (Review soon enough…). Tomatoes and Arugula on a Crisp Pizza base! With the recent bumper luck of arugula availability at my door step – it’s also super easy to make.
I hardly find Arugula in the market these days. All the good stuff is siphoned off by restaurants and we are literally left with little or none of this zingy, peppery, salad leaf. So every time I want to eat Arugula or Rocket, I need to go to a fancy restaurant and order their over-priced salads. I know a lot of friends with green thumbs who just scoff at the idea that I don’t grow my own arugula. According to them, it is insanely easy to grow – almost like a ‘salad leaves for dummies’ kinda thing. Unfortunately none of them realize that I have managed to kill even the most resilient cacti, given enough time!
It’s 38°C! I’m almost tempted to break and egg on the pavement and see if it gets cooked! My house feels like a mini sauna and I have officially stopped wearing pants at home. (I wear cotton dresses – go wash your dirty brains :P). So it goes without saying that summer is here! Which is both a boon and a curse depending on which part of the world you live in. I, for instance live in a city that has salubrious climate for 80% of the year so any extremes in temperature is treated with great disdain. (Yes, Bangaloreans are spoilt that way!). Every year we just whine and crib till the first showers of April hit the sands and then we whine and crib that it’s monsoon already. This year is no different except that I learnt how to make some Vietnamese Summer Rolls. It’s fresh, light and all kinds of colorful. Just what summer should be? This recipe is more about getting your mise en place and rolling technique right. Once …
I bought a lovely multigrain loaf from Bliss Chocolates. Yes, yes…they now bake loaves, pita, lavash, foccacia and a host of other yeasty delights. And their packaging is quite nice as well and you know I’m a sucker for such things anyway. After I polished off half a loaf with just olive oil and some balsamic vinegar, I was left thinking how wonderfully this bread would lend itself to my chicken salad. I know it’s winter and a Chicken Salad is more of a light summery meal. But in Bangalore, the sun still shines nice and bright and the skies are awash with my favorite shade of blue. It’s not fair is it? 😛 This basic recipe has many tricks up it’s sleeve. a. You can make this ahead and keep it in the fridge, the flavors just get better. b. So needless to say, it’s a great picnic staple! c. Serve it on some cucumber roundels and you have a fancy cocktail snack at a party! d. I ate this for lunch, so yes …