Recipes

My Masala Chicken

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Ever since I was a little girl I remember my mum’s chicken curry. It was delicious and the scents of aromatic spices filled the house.

Lemon Madeleines

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Madeleines are a classic French cake baked in traditional scallop shaped madeleine moulds. They can be tricky to get just right, and when made well they are lighter than air. This recipe was taught to me by a baking expert and it hasn’t failed me yet.

Ultimate Tadka Dhal

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‘Dhal’ refers to lentils and ‘Tadka’ is the technique of tempering your spices to release their flavours and aromas. 

Roasted Chilli & Carrot Soup

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When chillies are roasted their flavour completely changes, and it is sweet as well as hot.

Slow Cooked Chicken Stew

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Full of warming spices and spicy red chillies, this tomato sauce is full of flavour and you can easily pack it with veg. Think of it as the perfect comfort food which doubles up as a wonderful dish when entertaining.

Slow Cooked Spiced Lamb

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Slow cooking is a great way to extract as much flavour as possible, and spices will only get better the longer you have to infuse them.

Mustard Greens

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I love green veggies. Spinach, kale, broccoli, you name it, I love it! This recipe uses spinach, watercress and rocket but you can add any greens you fancy. Toasted pine nuts stirred through after wilting is a great addition too.

Coffee Nutty Pecan Cake

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Having a slice of cake with a coffee is a real treat and almost a must in my home. This coffee and pecan cake covers both bases, and you can add a splash of Marsala or Tia Maria if you fancy making it boozy.

Green Olive, Cheddar & Chilli Rolls

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Baking bread is easier than you think and there’s nothing better than freshly baked bread you’ve made with your own loving hands. This is a tear and share loaf full of green olives, sharp cheddar, and a hint of chilli. It’s a great way to start a meal or have with a warming soup.

Salt Baked Bream with Coriander & Lemon

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Baking fish in salt is one of the surest way to keep it soft and succulent. I like to use rock salt with a little coriander seed and lemon to create my crust. And don’t be shocked by the amount of salt you need – it’s purely for the crust and you won’t eat any of it.

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