Daring Bakers: Vol-Au-Vents with Ricotta Spinach Chicken and Maple Figs and Vanilla Mascarpone


Vol Au Vents-Figs Mascarpone (02)by MeetaK 

As I went over to the Daring Kitchen, earlier this month, to check out what the challenge would be, I came away doing cartwheels and very excited. See I love puff pastry and homemade puff pastry rocks even more! But the challenge did not end there – no there was more.

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Monthly Mingle: High Tea Treats



A huge thank you to Bee and Jai for their lovely Heirloom recipe roundup! What a treat this roundup was, with so many exciting stories and recipes.

This month my lovely guest hostess is Aparna from the very versatile blog My Diverse Kitchen. As we discussed the theme several months ago I was very excited about it because it’s one of those elegant and sophisticated traditions I love. Although we do not practice it as often as I would like, there have been quite a few occasions when I have entertained my friends for High Tea.

As Aparna explains high tea, was actually a meal which was served around six in the evening in homes of common working class folk and a full meal equal to dinner! It was called high tea because it was served at the high table/ family dining table.

Somewhere in time, high tea came to mean a sort of traditional tea where lighter desserts and dishes are served. This would include savories such as appetizers or tiny sandwiches, scones, crumpets and pastry items like cookies, cakes, shortbreads, etc.

So Aparna and I are inviting you all to a cozy and jovial high tea party. We have a large but very empty table and would love it if you shared your grand High Tea Treats with us.

Here’s what you need to do:

  1. Make or bake something which you would typically serve at teatime.Your teatime treat must be vegetarian, though eggs are allowed.
  2. It must be a dish you posted on your blog between the 22nd of September and the 15th of October, 2009. Older posts will not be accepted.
    Please note that you may submit your entry for this Monthly Mingle to any one other event (only one, please), if you choose.
  3. Please link your post to Aparna’s announcement and to this post or the Monthly Mingle page. Feel free to use the High Tea Treats logo, along with your Monthly Mingle post.
    Please submit your entries before midnight (your time) of the 15th of October, 2009 by using this Event Submission Form.
    Just fill in the necessary details and hit the submit button. Please also ensure that the image you submit is 300px wide.

Hope we have plenty of people joining the fun this month. We look forward to seeing your treats!


All photographs and written content on What's For Lunch, Honey? © 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First

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CLICK: Saffron – An Ancient Spice


Saffron (03) by MeetaK 

Saffron, a regal and ancient spice dating back more than 3500 years and spanning several cultures. It has always been one of the world’s most costly spice.

Saffron is my current Food Guide feature, and I hope you enjoy reading more about this incredibly precious spice.

Click this month has paired up with the Monthly Mingle and is being hosted over at Jugalbandi. With the theme Heirloom both Bee and Jai asked for a challenging entry to both events. But as I decided on submitting my grandmother’s Saffron Rice Pudding, I knew straight away that saffron was to be my click of choice.

I like this picture a lot as it highlights the different shades of the saffron. I focused in on the mould of saffron giving a sharpness to mostly the spice and leaving the front and back of the photo out of focus. With this I hoped to draw in the attention to the spice itself. I liked the contrasts of the grey-blue backgrounds against the reds and oranges of the saffron. I also wanted to play around with the different textures; of the background, of the rock and of the saffron threads all three seemingly intermingling with each other.  A simple shot but hopefully it brings out the depth I was hoping to achieve.


  • Camera: Nikon D70s
  • Lens: Nikkor 18-70mm
  • Tripod: Bilora 1211
  • Focal Length: 70 mm
  • Exposure Time: 1/60 sec
  • Aperture: f/4.5
  • Lighting: Lowel Ego lights – one from right and one lighting the back. White bounce in the front to light up some dark patches in the front.


Hope you like it too.

All photographs and written content on What's For Lunch, Honey? © 2006-2009 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First

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Tomato Apricot Chunky Chutney


Tomato Apricot Chutney (01) by MeetaK  

"You say tomaaahtoh, I say ... sauce!" "You say tomaaytoh, I say ... salad!" "You say tomato, I say ... chutney!" Then I'll say "STOP!" before you give me any more tomatoes!

I am seeing red right now - tomato red! My CSA box has been overflowing with lovely ripe tomatoes and my mother-in-law’s green house has been producing more tomatoes than she can harvest. Last weekend I found myself with something like 4 kilos of tomatoes

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Bollywood Cooking: Kesar di Kheer – Saffron Rice Pudding


Saffron Rice Pudding (02) by MeetaK 

Kheer or milchreis, riz au lait, arroz de leite, budino di riso, arroz con dulce or just rice pudding. Whatever you may call it, fact is almost every country has their own particular version of this creamy, dreamy, sweet rice dessert.

The North Indian type, kheer has accompanied me since my childhood. My nani, my aunts and my mother each had their own particular way of making kheer and each one was a tad different - almost like their own signature dish. I could always tell who had made the particular kheer I was eating. My mum, for example, used plump big yellow raisins and instead of almonds used cashews. One of my aunt added finely grated cinnamon while the other highlighted her kheer with a dash of rosewater. It was my nani's kheer however that always stood out - it was the queen of kheers if you might.

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A Taste of Yellow: Mango and Blueberry Fool


Mango and Bueberry Fool (01) by MeetaK 

It was Barbara of Winos & Foodies who made me change my mind entirely about posting this recipe. I had something totally different planned but something that Barbara said on Twitter stuck to my head. See, she recently bought her first mango of the season - that in itself is not exceptional given the fact that she lives down under and the mango season is just starting. What stuck to my head was the fact that she missed out the previous mango season due to her chemotherapy. It made me sit back and think how granted I take such simple things in life. That one comment put things in a different perspective for me.

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Pistachio and Lemon Cream Macarons

 Pistachio Lemon Cream Macarons (02) by MeetaK
I've always said - the sweetest of surprises are most precious and come in small boxes. This time it's no different.

The macarons story began on Twitter, when a few of us started discussing the delicacy of macarons and the high failure rate many have faced. As the discussions evolved it turned into a kind of challenge. Are we "mac retards?" was a question that was posed.

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Sweet Surprises



The sweetest surprises are the most precious ;o). Guess what’s in the box?

Stay tuned!

All photographs and written content on What's For Lunch, Honey? © 2006-2009 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First

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Savory Clafoutis: Tomato Zucchini and Goat Cheese Clafoutis

 Tomato Zucchini & Goat Cheese Clafoutis (03) by MeetaK
It’s done! After six years to the date in the making the masterpiece has been accomplished. It wasn’t always a piece of cake to be honest – but when I held the elegantly bound book, with it’s crisp clean pages, in my hands earlier this week, a feeling of relief washed over me.

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