Semlor - Swedish Cream Buns

There is something very special about the Nordic baking craft. It lies in the sheer simplicity of mixing basic ingredients to create something so enticingly good. I am particularly enamored by their yeasty breads and buns, probably because of the liberal use of warming spices like cardamom, cinnamon and even saffron. There are no frills, no frosting or glazing. It is back to the basic of yeast, flour, eggs and co. … and of course a good dose of cardamom.

Vanilla Spelt Porridge with Caramelized Quince and Cranberries

For 8 years now I have called myself a blogger. Let me correct that … a food blogger. After all we food bloggers are just special in many ways. We deal with beautiful ingredients, cook up soul satisfying and sinful treats, write about food, its culture and origins, photograph drips, drizzles, sprinkles, dollops from all angles and we are constantly hungry for more. Being a food blogger can be extremely addictive and exactly 8 years ago I became a part of the addiction.

Helsinki Food Styling and Photography Workshop

How does a long Nordic summer weekend in Helsinki sound? Helsinki, a sea-town par excellence and an exciting, dynamic place is a stylish city as it dares to be different. The Design Capital 2012 will be the latest venue for the next Food Photography and Styling workshop and I am thrilled to invite you to join us for a magnificent weekend in Finland's stunning capital!

Cooking School: Crêpes Suzette

The year is 1895 at the height of the Belle Epoche, a time filled with great optimism in France. Paris boasts of its newest acquirement, the Eiffel Tower, lighting the blue touch paper in this “beautiful era”, where science and the arts are seeing a period of development and innovation. The rich and famous celebrate this age buoyantly, traveling in their fancy cars and rejoicing with good food, wine and champagne.

Bollywood Cooking: A Goan Tangy Pork Vindaloo with Cashew Nuts

There is often a myth around Indian curries: long lists of ingredients and spices make it complicated and puzzling especially for those who are not familiar with Indian cooking. This however is not the case. Indian cooking is not all about crushing and grinding spices before the actual cooking can begin. As a matter of fact let me unveil the myth and disclose that an everyday curry can be cooked using 3 spices and in 15 minutes. 

Slow Roasted Turmeric Vegetables with a Moghrabieh Pilaf

Summer vacations spent in India at my grandparents’ home in Delhi are forever etched in my memories. Their imposing house, at the end of the street, was nestled next to big open fields and further beyond those fields, small woodlands, that my brother, cousins and I called the “jungle.” Often, as we played out on the fields we would hear the howls of monkeys and the high pitched mewing of peacocks and other animals vibrating through the trees, drifting over the fields, sending us darting back to the house out of breath and petrified.