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Food Fashion Recipe Blog

Orange Chiffon Cake – fresh and light

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If the family were a fruit, it would be an orange, a circle of sections, held together but separable – each segment distinct.  Letty Cottin Pogrebin 


Orange Chiffon Cake
Baking is an obsession and I’m in love with it.  The basic cake is spruced up with freshly squeezed orange juice and  it’s zest.  The freshness of the ingredients make this for a  light and irresistible dessert.  California is famous for their oranges, we find them everywhere.  Backyards are filled with trees blooming with oranges.  I’m one of those fortunate few, with friends who have a green thumb and a big heart to share their produce.  What can I do to thank them, I bake for them:)

BEET Soup/Rasam

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“The beet is the most intense of vegetables.  Beets are deadly serious.”- Tom Robbins.

Beets have a inherently woodsy taste to them.  I’ve had them in desserts as well as really spicy dishes, it can be very adaptive.  I happen to love this vegetable.  A simple soup can warm you up when you are just not feeling too good.  My earliest memories of this vegetable was good, in fact great..so I’ve built on it’s repertoire.

This is also similar to rasam (Indian style thin tamarind and lentil soup), but has a very distinct flavor which comes from this root vegetable.  I just drank it up as soup, but you could accompany this with rice or plain old bread on the side.

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Banana Buckwheat Pancakes- dropping hints for a lovely breakfast

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                                                                              John Gunther

It’s a week like these that everyone scrambles to get their presents, ideas for cooking up an easy but impressive meal for their special one…..I for one am a control freak about my kitchen..where I’m most calm and feel zen…But that doesn’t stop me from expecting and nagging my boys to cook up something…well they try before I get quite impatient..does it sound like you??

BROWN Chicken/Pepper Chicken AMMAMA style

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“Food is the most primitive form of comfort” ~ Sheila Graham

Sundays were and are very special meal days.  Those days (not too long ago;)), I would wait for Sundays for a huge feast.  I would get ready for the part I looked forward to the whole week. It would be hard for me to convince dad, but I would tag along with him sometimes to the farmers’ market really early morning.    Our  fancy breakfast of appam (thin pancake) and sweetened coconut milk or sweet idiyappam (rice noodles), would be ready by the time we got back..   As soon as we devoured  our breakfast, mom would start preparing for our lunch.

There were few things and habits which never changed, our Sunday menu was one of ’em.   The Brown Chicken, as my little one calls it now, was the STAR of our lunch. So glad that this Peppery curry leaves Chicken has become one of  the favorite dishes of the picky eater.

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Baking-Chocolate Cupcakes- Vegan Allergy free

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      “When you share a cupcake, you share love.”  ~ Unknown Author
                                                 

Are you a chocolate junkie, I confess I am.  There’s not a single day that goes without having chocolate in
some form.  Screams celebration when there is chocolate and cake.  I truly believe you can win over anyone with these these beautiful looking cupcakes.  Cupcakes with all it’s glory has become a star the past few years, with Cupcake Wars(which i religiously watch) and shops dedicated purely to these sugary goodies..   Why not right, they are portioned out, you think of a flavor, you can make them or find em’ and most of all loved by most.

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Vegetable CURRY

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Entertaining the Indian way  involves a soiree of chatter, chai, samosas, vada, coffee, laughs and then begins a never ending buffet of deliciousness.  There’s something very pleasant about food when eaten in good company which is prepared with love.  Every Indian household has their version of this very famous NAVRATAN KORMA which needs no introduction, some add less vegetables and some more,  different spices which can change the appearance and the tastes even if so slightly. This MUGHLAI dish generally consists of cashew paste along with a good dose of heavy cream or even milk.  It’s a staple in an Indian restaurant menu and a way to bump up the buffet for a vegetarian party.

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BAKING- EL SALVADORIAN Sweet Bread- Semitas De Dulce(Sweet Suffed Bread)

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“I like reality that tastes like bread.”

Jean Anouilh (1910-1987)

Although popular all around Central America, this version of the  Sweet Buttery Bread stuffed with jam is found in El Salvador.  SEMITAS De Dulce is so famous, you can find it in bakeries throughout Central America and when walking around touring this small country but a fast growing one, you can see street vendors with their version.. 
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Spring Light- Pumpkin PASTA

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“Life is a combination of magic and pasta.” – Federico Fellini

When you have leftover piece of pumpkin, especially when  you can’t make a big meal of, this recipe is perfect.  Pumpkins are sweet, robust in flavor and packs on some healthy perks.  Spring might not be associated with pumpkins but they are found year round. This vegetable is very good for you unless you hog on your pumpkin pie ….

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NO BAKE/ Low Fat Dates Panna Cotta

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“In cooking, as in all the arts, simplicity is the sign of perfection.” Curnonsky

                 

Some days are slower and simpler than others.  This was one of those days with a simple goal in mind.
Don’t we all love a quick sweet treat..(most of em’ at least) and if it’s healthy for us..why not right? So when I had a chance to write up an article for http://www.foodandnightlife.com about a no bake healthy dessert, it created a challenge.  So worked up my brain, Googled for ideas and created this one.

SPICE Your meal up- Green Chilly Pickle

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“Condiments are like old friends — highly thought of, but often taken for granted.”
Marilyn Kaytor, 

It does no lasting damage, but the way our body reacts to this simple yet strong spice is interesting.  Tingling of tongue, sweat drops forming, quickening of pulse doesn’t stop someone from enjoying it and gulping buckets of water later.  We Indians are known for a high tolerance to this spice powehouse, GREEN CHILLY.  India is known to be the largest producer and consumer of this treat(info from WIKIPEDIA).

Visited a friend for dinner, she keeps the condiment she concocted and warns, ‘it is spicy’, eat with care.  How spicy can it be?? ufffff…sweating, it was spicy, tasted so good and fresh, became a fan of pickle.  I don’t normally have pickle with my meals, but she got me hooked on to it.  She bottled up some for me to take home, which I licked clean in matter of days and called back for more.  Convincing her to bottle it up and sell it.. 

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