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Tag Archives: indian link

Adieu 2018, Welcome 2019…..

“Rest when you are weary. Refresh and renew yourself, your body, your mind, your spirit. Then get back to work” – Ralph Marston

This is my goal for 2019….

As I mentioned on my social media pages yesterday, I do not believe in resolutions but smaller goals that are motivating and achievable. And my biggest goal for 2019 is to listen more to my body, rest and refresh when necessary and then get back to work because I realised that I am not productive nor is my work any good when my physical or mental self is tired.

2018 was a great year for work with so many interesting and meaningful collaborations with brands. And I also got to develop some amazing recipes that so many of you have loved and tested out. Do you have a favourite recipe from my blog or did you try out any for the first time last year? I really would love to know….

And even though it’s really hard, I would still like to pick out my Top Ten favourites from the year gone by;

  1. Banana bread with Vegemite and Almond flakes
  2. French green lentil salad
  3. Chicken Wonton soup
  4. Risotto with Dried Mushrooms and Bacon crumbs
  5. Khichdi (Lentil Rice) with Carrot Greens
  6. Asian style Chicken fried rice
  7. Pan fried Salmon with Peperonata
  8. Fiji style Crab Curry
  9. Kerala style Prawn Curry
  10. Slow cooked Lamb Shanks with Srilankan curry powder

Banana Bread (with Vegemite and Almond Flakes) - thespiceadventuress.com

This Khichdi photograph also made it to Indian Link’s Top Photographs of 2018. Especially pleased about this one because not only is it a dish so close to my heart, it is also a style of photography that I started practicing last year.

Khichdi (Lentil Rice) with Carrot Greens - thespiceadventuress.com

Your opinions, feedback and suggestions mean a lot to me; it has always helped me create content and also focus on improving this space. So do let me know your feedback  and also what’s the kind of recipes/content that you would love to see here this year.

Finally it’s time for all my favourites for the month of Dec.

The most beautiful Pure linen French blue tea towels….

This Antique silver 5-piece cutlery set is on sale; I am getting one to add to my prop collection.

Totally investing in a Staub French Oven this year.

My big project for 2019 is to set up a home office.

Love greens and this is just another delicious way to eat it.

Chickpea and lentil taco salads; this would be perfect as a work day lunch.

Bookmarking this vegan soup for autumn and winter.

I have never used tahini in a noodles dish before. How interesting!

Roasted vegetable lasagna; I am definitely trying this out. How about you?

Are you a zoodle lover? Then this article is for you.

I am a huge fan of sheet pan dinner for weeknights, and this chicken recipe  looks absolutely fabulous to try out this year.

 

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Chilli Jam – and my 2nd Publication!

Yup, you heard it right!

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I am generally not a big fan of jams; find it too sweet and sugary with no real flavour. I am more of the savoury kind of girl. But this chilli jam was a revelation – it truly captures and showcases the real flavour of chilli minus all the heat.

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You can use both green and red ones; just make sure you use the big sized ones which have relatively less heat. Do not attempt it with the small tiny ones – you will be in serious ‘hot’ trouble!

Leave the seeds in for the right hit of heat but if you must, remove the pith and seeds and use only the outer skin. Slice these really fine along with the shallots and let it cook slowly through the sugar syrup.

Though I initially paired this jam with South African masala fried fish, I have been making it every since – so far have tried it with cheese toasts, meatballs, potato wedges and absolutely loved it every single time.

And as mentioned in the title, this recipe was picked up to be published by the Indian Link magazine. Indian link is a magazine which caters to the Indian community in Australia – a place to celebrate who you really are though living on foreign soil. My article was published in the April issue and here’s the full article for those who would like a read.

A proud moment for me……

07-04-2014 1-44-02 PM

Recipe courtesy – Tortoises and Tumbleweeds (Journey through an African Kitchen) – Lannice Snyman

Ingredients:

1. Ripe, red chillies – 6, sliced finely into juliennes
2. Shallots – 3, sliced finely
3. Brown sugar – 2-3 tbsp, adjust according to taste as shallots contribute to sweetness
4. Salt – a teeny weeny pinch
5. Water – 1 cup

Method:

• In a pan, add all the ingredients and bring to boil.
• Reduce heat and cook till the sugary sauce begins to thicken and coats the chillies and shallots.
• Cool and store excess in refrigerator.

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