Dorade, babyleeks, parmesan

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Coffee Cake with grated chocolate topping

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Celebrating the 3rd anniversary of my dear little space ... Time flies by so quickly and I didn’t realise that its been 3 years since I started my blog. In these years I have learnt a lot about blogging, about different cuisines, found lot of friends and  more than that improved skills in baking and have become a crazy baker… :) I am really thankful to my husband for supporting me with this blog. He encouraged me to write up the content and to upload food pics of whatever I made and the most important thing is that whatever I made it was experimented on him first. In fact, he wanted to name this blog “My experiments with husband” instead of “My experiments with food”... :) So to celebrate the 3rd anniversary of my blog, I baked a coffee cake which is one of my favorites. I love the coffee flavor blended with the cake. When the cake was being baked the aroma of the cake along with coffee, filled the house and couldn’t resist tasting a bit while it was cooling down. I just toppe...
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Crispy braised Iberico pork collar Recipe

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It is not cheap, but if you come across it don't hesitate and buy an   Iberico  pork  collar  (aka boneless neck, Cabecero). Mine was 1800 g. It is a well marbled, exquisitely flavorful cut that can be roasted, braised, or sliced into steaks for quick searing. ... While  iberico  is best known for the famous slow-aged hams, the other cuts are succulent, moist & delicious. I made pulled pork from one half. Today I made this from the other half. First I peeled, halved and then sliced 800 g of onions and sweated them in 40 g of butter, turned the heat up a bit and softly fried them for about 40 mins, nicely caramelised and brown. Took out the onions and added some more butter in the pan to sear the meat. Then turned the heat down again and added  sea salt, black pepper, 3 tbsp  Worcestershire  and 6 finely hacked cloves of garlic , 1.2 liter of beef stock , the reserved onions and 2 leaves of laurel . Put the lid on and let it simm...
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Qubani Ka Meeta / Dry Apricot Dessert

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Q ubani ka meeta is a dessert, originally from Hyderabad, India. S umptuous feast in  Hyderabadi weddings is incomplete without this dessert. Qubani in Urdu means, Apricot. It is prepared with dry apricots. This can be served along with fresh cream or with vanilla ice cream. My s-i-l is a good cook. Once over phone, she mentioned about this dessert, which she cooked when my brother’s friends were coming home for lunch. She prepared this dessert for the first time and it came out well. So I thought of giving it a try myself.  We used to eat this very often during our stay in various parts of Andhra.  Ingredients: Dry apricots- 200gms Sugar- 60gms Water- to boil the apricots Fresh cream- 50ml Method: Boil the apricots in water till it turns soft and remove the seeds. Mash the apricots and pass the mixture through a strainer to remove fibre. Add sugar to the apricot pulp and cook till the mixture thickens and become bubbly. Allow the mixture to cool. Garnish with almonds and...
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