Gooey filling you want to scoop out with your fingers – Relive your childhood with these delightful lemon tarts!
If there is one thing in this world that can make me forgive and forget everything and start from scratch, it is lemon tarts. If anyone ever wants me to erase the memory board and wipe the slate clean, all they have to do is present me with these beauties! I love lemon tarts so much I believe they should have their own emoji! The tangy flavour of sourness, playing around with just the right amount of sweetness, can change anyone’s mood around. One of my favourite childhood memories would be my mom driving me home from school, stopping at the local ...Read Full Post
Culinary pioneer Zubaida Apa has left us but her totkas and bestselling Hyderabadi biryani and Sujji/Besan halwa will be with us forever
Zubaida Tariq, aka Zubaida Apa, was a lovely woman. Her talent of inspiring people to cook just through her words and the way she carried out everyday chores was extraordinary. If you look at TV chefs nowadays, they lack the magic that Apa possessed on screen while she cooked up a storm in the kitchen. However, her magic show has come to an end. On January 5th, a little bit of Pakistan died – a little piece that will never be replaced. Her passing was incredibly sad and an unfortunate loss not only to the cooking industry but to the entire nation ...Read Full Post
With its lingering scent of cinnamon and fresh sweet apples, this easy apple crumble is the perfect winter fix!
Winter is finally here! This weather provides the perfect setting for the perfect dessert: apple crumble. A few weeks ago, life landed me in the picturesque town of Salisbury, home to the Salisbury Cathedral. At 404 feet (since 1549), the cathedral has had the tallest church spire in the United Kingdom – I can attest to that having climbed all 330 steps to the top! It is here where my friend Alice grew up and where her family still lives. After the descent from the spire, her mother Lucy was kind enough to host us for a classic English tea, which ...Read Full Post
Since it was Queen Elizabeth and Prince Philip’s 70th wedding anniversary two days ago, a friend (read royal family enthusiast) asked me why not serve up something traditionally British! Clotted cream with scones, frilly raspberry tarts, lashings of lemonade are all the things that come to mind when I reminisce about Enid Blyton’s world of afternoon tea, picnic lunches and midnight feasts. Moonface and Silky the elf are familiar names to those of us who grew up on a staple of her books – The Famous Five, The Wishing Chair, Malory Tower, to name a few. The British ritual of afternoon tea ...Read Full Post
Back during my Lahore University of Management Sciences (LUMS) days, if you asked anyone what two of my all-time favourite food items were, their prompt reply would be roghni naan and pasta. Give me these two items and I will devour them happily, at any point in time. I have been in hiatus mode for quite a while now. I literally walk into the kitchen and eat whatever I find due to zero motivation to cook whatsoever. This lull was broken over the last weekend (thankfully), when the weather in Islamabad turned a full 180 degrees. Now such weather demands warm comfort ...Read Full Post
What I baked this weekend was a rich-indulgent and succulent macaroni and cheese casserole. Layers of macaroni, spicy meat sauce loaded with cheese white sauce, baked into an awesome weekend dinner. The recipe involves several steps for preparing the different layers but I am sure it will be worth all the hard work when you enjoy this scrumptious casserole with your family and friends and receive a lot of praise. I began with boiling my pasta. The best way to get it Al Dante is, throw your pasta in the water after it has begun boiling. Let the pasta boil for ...Read Full Post
As we know, Lahore is well known for its gastronomic treats, and is considered one of the culinary titans of Pakistan. I recently had the chance to visit the city and the famous food street. Upon entering the street, my mouth automatically started watering. The atmosphere was thick with steam, oil, and smoke from the countless karhais loaded with chicken and marinated kebabs on the charcoal grills. Watching the chef add green chillies to the wok was nothing short of torture. But it was one well worth waiting for. As soon as the dish was placed in front of me, I jumped at it. It was ...Read Full Post
Have you ever had monkey bread before? You will fall into one of the following two categories: 1. Those that have eaten it and love it. 2. Those that have no clue what it is and probably think it involves monkeys (I did too). If you fall into the latter category, let me try to explain what this amazing-ness is. Monkey bread is akin to a giant cinnamon roll, only it’s a whole bunch of little rolls clustered together. Sweet, sticky, gooey pastry in the form of little balls of dough rolled in cinnamon sugar and baked together in a bundt pan. You can ...Read Full Post
The temperatures are falling. It is getting colder by the day – the perfect weather to enjoy several mugs of coffee, cuddled under a cosy throw blanket by the window while enjoying a good book. For me winters would be incomplete without carrot cake. I am all for cooking healthy food, but some of the best desserts combine a bit from both worlds. Now, I’m not claiming that carrot cake is healthy. But it can’t be bad with all those good ingredients in it, right? The great thing about this cake (apart from it being extremely delicious) is how easy it ...Read Full Post
Given the choice between a cheesecake and a myriad of other desserts, I would choose cheesecake every day and maybe even twice on Sunday. It is one of my great loves. Before the dawn of places like The Cheesecake Factory and more cheesecake concoctions than days in a month, there was just… cheesecake. Having said that, it’s a multitude of everything you could ask for in a dessert: it’s creamy, tangy and melt-in-your-mouth fantastic. There are two versions – baked and non-baked. Here I’ll be going for the former. I got this easy recipe from a flatmate at Warwick. Ordinarily, I don’t go for a topping because ...Read Full Post