30 October 2014

Spaghetti Alla Carbonara - No Cream

While it is very common in France to cook with "crème fraiche" I have never liked it, especially in savoury dishes. White creamy sauces are something that have made me gag my whole life (i.e bechamel, mayonnaise, cream). I really can't do white creamy texture in a savoury dish, especially if warm. As result, as strange as it may sound, I have never had spaghetti alla carbonara because in France, like in many other places, we make it using cream. 

Now wait, I have some good news. Last week I read on the Accadamia Italiana Della Cucina that in the original carbonara recipe no cream was used - that suits me very well! So here we go, this is my own version of Spaghetti Alla Carbonara. 



27 October 2014

Spring Cocktail: Honeysuckle (Rum, Lime, Honey)

With the party season just around the corner, it's time to try my hand at new cocktails. I mastered a couple of cocktail recipes last year (Mango & Coconut Mojito and French Apple Cart), and here is something new and delicious for you. This delicate yet refreshing cocktail is the perfect beverage on a warm spring day! When making cocktails at home, I like cocktails that don't required lots of ingredients, they are easy to make, simple yet flavoursome. I used Sailor Jerry Caribbean Rum for the Honeysuckle Cocktail because the rum is blended with local natural spices, namely vanilla and lime. Most definitely a rum that is strong, but goes down smooth.

Ingredients
  • 4 parts spiced rum 
  • 3 parts lime juice
  • 2 parts runny honey (I used orange blossom honey)
 

Method
  1. Fill a shaker with ice cubes. 
  2. Add all ingredients. 
  3. Shake and strain into a chilled cocktail glass.
 





Do you make cocktails at home?
What is your favourite cocktail?


23 October 2014

Easy Indian Flat Bread (Adapted from Jamie Oliver's recipe)

Happy Diwali (Festival of Lights) to my all Indian friends! As I remember my travels throughout India, I am feeling inspired to try my hand at making Indian flat bread for the first time. And what a success! The bread is soft and pliable but with a lovely crispy edge. The dough can be made and rolled into balls, then stored in glad wrap and cooked as required.

This recipe is adapted from Jamie Oliver's "Easy Flat Bread" recipe.


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