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The cooking and food blog What’s for lunch, Honey? invites you to come in and experience your senses, creating sensual memories. Experience life, homemade food, fast, fresh recipes and photography."},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/-\/Spices?alt=json-in-script\u0026max-results=50"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/search\/label\/Spices"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"49"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"50"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-3660761438676925577"},"published":{"$t":"2019-03-13T16:21:00.002+01:00"},"updated":{"$t":"2019-03-13T16:22:44.528+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"}],"title":{"type":"text","$t":"Saffron and Pear Crown Cake"},"content":{"type":"html","$t":"\u003Ca title=\"Saffron Pear Bundt Cake-by Meeta K Wolff-0065\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/46643505624\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Saffron Pear Bundt Cake-by Meeta K Wolff-0065\" src=\"https:\/\/farm8.staticflickr.com\/7855\/46643505624_622e21d0c7_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E  \u003Cp\u003EDid you know that the ancient Egyptians can be credited with creating the celebration of birthdays? They believed that when their pharaohs were crowned, they became gods, so their coronation signified their new \"birth\" as a God. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003ELater it was the Ancient Greeks who borrowed this tradition, but very rightfully thought that a dessert would make the celebration all the more meaningful. The Greeks baked moon-shaped cakes to offer Artemis, the goddess of the moon, as tribute. They decorated the cakes with candles to make the cakes shine like the moon. I for one am so glad that over the centuries we have kept this tradition alive. Birthdays for me have\u0026nbsp; always been a special treat - a way not only to commemorate a special occasion but also to have a good reason to indulge in all the cake one can eat. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Saffron Pear Bundt Cake-by Meeta K Wolff-0025\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/46451729065\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Saffron Pear Bundt Cake-by Meeta K Wolff-0025\" src=\"https:\/\/farm8.staticflickr.com\/7816\/46451729065_7fe1bf3da6_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EMy big celebrations are actually for this space of mine. My blog - a place that I have always called an “extension to my home” and from the first day I started posting here I have always stayed true to this idea. Thirteen years ago on a late February afternoon, I decided to publish “What’s for lunch, Honey?” for the whole world wide web. I did not have a clue of what I was doing and what I was getting myself into - I just went with my gut and dived into the deep end. That has actually always been my way of doing things. My mum always likes to tell the story of how I learnt to swim. I was just a little over a year and my dad was refurbishing a hotel in Cairo at the time. We lived in the hotel and one day at the pool I was apparently kicking up a fuss as I did not want to put on the swimming floats I had been told to wear. For a second my mum turned away and I took the opportunity to run to the edge of the pool and just dived - literally into the deep end ... and I paddled my little heart out, but learnt how to swim that day ... without the floats. \u003C\/p\u003E\u003Cp\u003EWhile my swimming story had a good outcome, there have been times that the “diving into the deep end” has not always been to my advantage and there have been times that I felt like I was drowning - but regardless of the outcome I always came out of the situation wiser and having learnt a new lesson.\u0026nbsp; \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Saffron Pear Bundt Cake-by Meeta K Wolff-0022\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/40401155813\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Saffron Pear Bundt Cake-by Meeta K Wolff-0022\" src=\"https:\/\/farm8.staticflickr.com\/7909\/40401155813_c941e436cb_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003EWith my blog, I have done nothing but ride a fantastic wave of highs over the past thirteen years. Back in 2006, we were literally a handful of food bloggers. On the fateful day I hit “publish” I did not even know what a food blogger was, in all my naivety I was under the impression that “What’s for lunch, Honey?” would be read mostly by my family and friends, where we could have a common platform to discuss recipes and food trends. \u003C\/p\u003E\u003Cp\u003EI did not pay an ounce of attention to my pictures or the quality of the visuals I was putting up. If you go back to a few of the posts from that year you will cringe at them - but I still hope you will come back to this post with a smile on your face. Because you see I do! There is a reason I have left those images there - they remind me of my journey I have taken, the winding path I have walked, the massive steps forward I have taken, all the many things I have discovered and mastered and all the incredible doors this blog has opened for me. I smile because I have met some incredible people through the blog and who I now feel very lucky to call friends. I smile because - as ridiculous as it may sound - through this blog, I discovered my real passion in life and my calling. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Saffron Pear Bundt Cake-by Meeta K Wolff-0052\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/40401156023\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Saffron Pear Bundt Cake-by Meeta K Wolff-0052\" src=\"https:\/\/farm8.staticflickr.com\/7901\/40401156023_bfeec8147f_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EAt some point, I did come to the realization that visuals do matter and the eyes eat before our stomachs so I invested in a DSLR camera, a good lens and began discovering everything I could about food photography. Luckily, this blog introduced me to the handful of food bloggers that were active back then and our platform was Flickr. I took pictures and posted them on the various photography groups, inhaling all the feedback. I would then go back and apply the new details to my next set of images. I read all I could find but mostly - true to my nature - I just dived into it and practised, disciplining myself to grasp all the aspects of food photography. \u003C\/p\u003E\u003Cp\u003EWhat started as a platform to write, develop and exchange recipes took a turn into the world of photography, particularly food photography. I was - and still am - happiest when I am behind the camera. I found myself developing and creating new recipes just so I could photograph and portray them for my camera. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Saffron Pear Bundt Cake-by Meeta K Wolff-0058\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/40401156113\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Saffron Pear Bundt Cake-by Meeta K Wolff-0058\" src=\"https:\/\/farm8.staticflickr.com\/7839\/40401156113_67cf7d3411_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EAt some point “What’s for lunch, Honey?” began getting a wider attention and the accolades began to pour in. My blog and I were often featured in renowned magazines and websites all over the world - but what still to this day makes proud as a peacock is the fact What’s for lunch, Honey? is one of 50 best food blogs in the world as determined by The Times UK. I was not swimming anymore - I was flying high! I still smile at this. \u003C\/p\u003E\u003Cp\u003EEven though there was a lot of success I really made sure to keep my feet firmly planted to the ground - my grandmother always used to say that high flights of haughtiness always ends with a low exit of scorn. I remember hearing this all my life and reminded myself to enjoy the feeling of flying, but staying humble and keeping my dignity would get me further. I never was the one to settle on my laurels as my inquisitive and curious nature automatically pushes me to discover more and keep moving on my path. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Saffron Pear Bundt Cake-by Meeta K Wolff-0079\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/47366730361\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Saffron Pear Bundt Cake-by Meeta K Wolff-0079\" src=\"https:\/\/farm8.staticflickr.com\/7923\/47366730361_62c42c1347_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EI have shared so many stories, ideas, thoughts and information on this blog - my mind gets dizzy at all the words I have bubbled, churned and served on here. I enjoyed the writing - this was the space where I came to sort my thoughts or tell you all a story I was reminded of from my teenage years or childhood. It allowed me to connect with you and get your feedback. I loved being here and it truly fulfilled my idea of inviting friends over to my extended home to share food, photos and conversation together. \u003C\/p\u003E\u003Cp\u003EThrough the steps, I have taken with What’s for lunch, Honey? I was able to walk through some spectacular doors that the blog opened for me. I took on the role of the instructor and now teach food photography to some wonderfully talented people in bespoke workshops all over the world. I now work as a food photographer and stylist for several clients and magazines. And when I am not working I am still taking pictures, diving into the deep end to learn something new and keep pushing myself further. \u003C\/p\u003E\u003Cp\u003EThe world of food blogging has changed so much in thirteen years. While I truly enjoy discovering all these new blogs, I am not an advocate at how things have developed. The stress and pressure it causes on many of my younger fellow bloggers do not add up in my book of doing what you love - blogging burn-out is a real thing now! I have not been around here as often as I would have liked to in the past year. 2018 was personally a hard year as I lost two very close people in my life. Although I had so many words I wanted to spill out and get out of my system every time I sat down to write a post - I felt overwhelmed. I needed the time. \u003C\/p\u003E\u003Cp\u003EI feel like coming back to my extended home again and hope I can find a better routine to share my stories more regularly with you all. For today, I am happy to have you all here again with me. I have cake for you - a sublime cake that fits the purpose of a humble yet extravagant (if you can imagine such a thing) celebration!\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Saffron Pear Bundt Cake-by Meeta K Wolff-0072\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/46451726005\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Saffron Pear Bundt Cake-by Meeta K Wolff-0072\" src=\"https:\/\/farm8.staticflickr.com\/7894\/46451726005_216f102a78_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EMy grandmother always said that \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/09\/bollywood-cooking-kesar-di-kheer.html#saffron\" target=\"_blank\"\u003Esaffron\u003C\/a\u003E was the queen of all things glorious and divine, sharing it with friends and family shows how special they are. I listen to my grandmother and made a cake that incorporates the humble pear with the grandiose \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/09\/bollywood-cooking-kesar-di-kheer.html#saffron\" target=\"_blank\"\u003Esaffron\u003C\/a\u003E. It is a simple and easy bundt cake but light and moist so that indulging in two slices will be easy. I also use an extravagant bundt form fittingly called the “crown” - after all my blog celebrates a special occasion - today I dress it up in a crown to thank it for all it has given me. \u003C\/p\u003E\u003Cdiv class=\"recipe\" itemscope=\"itemscope\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Saffron and Pear Crown Cake\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/saffron-and-pear-crown-cake\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEinmo7W6-oDBeuqOaO_Q_myEW1Ts31BPLWL4M3ycjPUKkzyCm0Vn0VzsbanNm3Kqg_y0qX21RRBVArUa215JmyzEY5-PeeoI4v75OJ5u7NUqAL8hONWPibCJ24waNnXRaBUQPrgkw\/s1600\/Saffron+Pear+Bundt+Cake-by+Meeta+K+Wolff-0065.jpg\" imageanchor=\"1\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEinmo7W6-oDBeuqOaO_Q_myEW1Ts31BPLWL4M3ycjPUKkzyCm0Vn0VzsbanNm3Kqg_y0qX21RRBVArUa215JmyzEY5-PeeoI4v75OJ5u7NUqAL8hONWPibCJ24waNnXRaBUQPrgkw\/s400\/Saffron+Pear+Bundt+Cake-by+Meeta+K+Wolff-0065.jpg\" width=\"235\" itemprop=\"photo\" data-original-height=\"1200\" data-original-width=\"800\"\u003E\u003C\/a\u003E\u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT0H30M\"\u003E30 minutes\u003C\/time\u003E \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT60M\"\u003E60 minutes\u003C\/time\u003E \u003Cbr \/\u003E\nServes 10  \u003Ch2\u003E\u003Cbr \/\u003E\nIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E30 g breadcrumbs\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E50 g butter, melted\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g whole milk\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E½ teaspoon saffron - plus more for serving\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E3 small pears, peeled, cored and cut into bitesize pieces\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003Ea squeeze of lemon juice\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E325 g granulated sugar\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E4 eggs\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E300 g all-purpose flour\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 teaspoons baking powder\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 teaspoon vanilla paste\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003Epinch of salt\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E50 g Greek yogurt - plus more for serving\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003Eicing sugar for dusting \u003C\/li\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EPreheat the oven to 180 degrees C and position a rack in the middle. Brush a 25 cm bundt pan with some of the melted butter then generously sprinkle the oan with the breadcrumbs, tipping out any excess\u003Cbr \/\u003E\n\u003Cli\u003EAdd the melted butter to the milk and sprinkle the saffron into the mixture. Stir to combine and allow to infuse. Set aside.\u003Cbr \/\u003E\n\u003Cli\u003EAdd a squeeze of lemon juice to the pears to avoid them getting brown - set aside.\u003Cbr \/\u003E\n\u003Cli\u003EIn a mixing bowl of a standmixer and using the ballom whisk, beat the sugar and eggs until thick, light and fluffy. Mix the remaining dry ingredients together and sift into the egg mixture. Fold the mixture with a spatula until incorporated.\u003Cbr \/\u003E\n\u003Cli\u003EAdd the Greek yougurt and saffron-milk and fold gently until completely combined. Pour the batter into the buttered bundt pan. Add the pieces of pear.\u003Cbr \/\u003E\n\u003Cli\u003EBake the cake for approx. 30 to 35 minutes in the oven or until a skewer inserted into the middle of the cake comes out clean. Leave to cool in the pan, then turn out onto a serving dish or étagère. Dust with icing sugar and serve the slices with a mix of extra Greek yogurt and saffron. \u003C\/li\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/ol\u003E\u003C\/div\u003E\u003Chr\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Saffron Pear Bundt Cake-by Meeta K Wolff-0082\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/46643506614\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Saffron Pear Bundt Cake-by Meeta K Wolff-0082\" src=\"https:\/\/farm8.staticflickr.com\/7801\/46643506614_823a88c0e6_o.jpg\" width=\"650\" height=\"975\"\u003E\u003C\/a\u003E  \u003Cp\u003EThirteen years is a long time - moreover those are a lot of posts. There is always something homey about the aromas of a freshly baked cake - but the perfume that fills the house with this cake is rather sublime. Make sure you do get really good quality saffron - I am a bit partial to the Persian ones - I find they have a slightly sweeter fragrance and it adds a beautiful color to the dishes it is used in. Together with the juicy pears this truly makes a brilliant way to celebrate any birthday! \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these birthday cake ideas from What’s for lunch, Honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg alt=\"Chocolate Ovamaltine Daim Cake by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhJ88TakOnpUJ2mqp5kxnfZ3k9Kfsf8vg_0opUwJ5h1asAqY0UhsjxXytim0QvofUvhHO9pqlycoo1ox6vYz03nKlWdVnjOksZ_c56XA9DJjHb_ABmLm6So5soTraA9YUYpYmJgNQ\/?imgmax=800\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg alt=\"Apricot Saffron Cake (0007) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh2lqOQD_qUuBYo7z7dXEv1VNAe3vIea76Ook4bFybyANlje8LEhHyCTEK7Fj9wubsB6FGUAbPy6dc5EA_3MwW5tOqkxo-RVp1vs970kjTFe5OEVsQWKTfrZL1vUQbpmltCD23mDg\/?imgmax=800\" width=\"160\" height=\"241\"\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg alt=\"Chocolate Orange Cake with Salted Caramel Ganache (0016) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzg7beOBAiUzwu8LOHsTeGJfhZCz6LvYg9kM3NbCN9-1vb391U3pa8-r2wh75tZIokkj7FOQ8OdXWfaWSxINfiNK0LNVG4P_dXJo3TZ41hq8f6fOf95AV_WycHysoZRjrd9x8sjw\/?imgmax=800\" width=\"160\" height=\"241\"\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/10\/chocolate-ovalmaltine-daim-cake.html\" target=\"_blank\"\u003ECHOCOLATE OVOMALTINE DAIM CAKE\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/08\/celebrations-apricot-saffron-cake.html\" target=\"_blank\"\u003EAPRICOT SAFFRON CAKE\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/01\/chocolate-orange-cake-with-salted.html\" target=\"_blank\"\u003ECHOCOLATE ORANGE CAKE WITH SALTED CARAMEL GANACHE\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\"\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2019 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/3660761438676925577\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2019\/03\/saffron-and-pear-crown-cake.html#comment-form","title":"19 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3660761438676925577"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3660761438676925577"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2019\/03\/saffron-and-pear-crown-cake.html","title":"Saffron and Pear Crown Cake"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEinmo7W6-oDBeuqOaO_Q_myEW1Ts31BPLWL4M3ycjPUKkzyCm0Vn0VzsbanNm3Kqg_y0qX21RRBVArUa215JmyzEY5-PeeoI4v75OJ5u7NUqAL8hONWPibCJ24waNnXRaBUQPrgkw\/s72-c\/Saffron+Pear+Bundt+Cake-by+Meeta+K+Wolff-0065.jpg","height":"72","width":"72"},"thr$total":{"$t":"19"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-8377980455922732604"},"published":{"$t":"2019-01-31T14:17:00.000+01:00"},"updated":{"$t":"2019-01-31T16:20:15.272+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Easter Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"}],"title":{"type":"text","$t":"Poppy Seed \u0026 Chai Mini Cakes with a Chai Cream Glaze"},"content":{"type":"html","$t":"\u003Ca title=\"Poppy_seed_Chai_Mini_Cakes_by Meeta K Wolff-0008\" href=\"https:\/\/www.whatsforlunchhoney.net\/2019\/01\/poppy-seed-chai-mini-cakes.html\"\u003E\u003Cimg alt=\"Poppy_seed_Chai_Mini_Cakes_by Meeta K Wolff-0008\" src=\"https:\/\/farm8.staticflickr.com\/7816\/33042103628_20265aed4c_o.jpg\" width=\"645\" height=\"968\" meta property=\"og:image\"\u003E\u003C\/a\u003E  \u003Cp\u003EThere obviously is no topic that is hotter and en vogue in the first month of the year than “health, fitness and weight loss!” Year for year we list our goals and, year for year these topics always make the top 5 list of New Year’s Resolutions. Over the turn of the year my WhatsApp and Telegram messages were brimming with all the tips and to dos my friends were planning as soon as January came along. The gym I go to has been uncommonly full this month with people, sweating and pushing a few extra weights, determined to stick to those earnest goals they set. Every blog and food website I have visited this month also has some awesome recipe list on “detox”, “clean” food and how we can eat better through the year. I guess that is why I waited patiently to post my first recipe of 2019. . \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003EAt the very latest by the end of January our bodies are swinging against us and every tiny pore is craving something more than kale and co.. “Dry January” or “Veganuary” were some of the concepts my friends were partaking in and I was having trouble to relate to throughout the month. January has got to be the dullest month anyway without having the added pressure of trying to become super, better and fitter humans overnight. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Poppy_seed_Chai_Mini_Cakes_by Meeta K Wolff-0004\" href=\"https:\/\/www.whatsforlunchhoney.net\/2019\/01\/poppy-seed-chai-mini-cakes.html\"\u003E\u003Cimg alt=\"Poppy_seed_Chai_Mini_Cakes_by Meeta K Wolff-0004\" src=\"https:\/\/farm5.staticflickr.com\/4824\/46865351372_433cd8a563_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EPlease do not get me wrong! I am a very strong believer of eating well and nourishing our bodies properly. My belief is that we have to develop a more intricate relationship with our bodies, minds, souls and hearts and enrich, tend and cultivate a healthier connection with ourselves. When we nourish ourselves, we need to pay attention to what we feed our minds, our souls, our bodies and our lives. It is important for me because these factors always play a decisive role to help me create a nourishing environment conducive to my growth and well-being. And I have never really been very good at depriving myself of the things that have positive effects on my well-being.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Poppy_seed_Chai_Mini_Cakes_by Meeta K Wolff-0028\" href=\"https:\/\/www.whatsforlunchhoney.net\/2019\/01\/poppy-seed-chai-mini-cakes.html\"\u003E\u003Cimg alt=\"Poppy_seed_Chai_Mini_Cakes_by Meeta K Wolff-0028\" src=\"https:\/\/farm8.staticflickr.com\/7926\/46865350402_78e54b2c05_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EThe balance of whatever we do in life makes it a happier and healthier way to live. That has always been my goal in life. I never walk away from things that make me happy. I have my days of binge burgers and chocolate, but balance it out with a regular weekly healthy mix of fitness and nourishing meals. I have my phases of toxic emotional stress but I find my equilibrium by inviting friends who nourish my heart with their beautiful vibes. I have those evenings where my brain just needs to feed on trashy soaps and movies but I counterbalance by fuelling the brain with a phenomenal ballet.\u0026nbsp; \u003Cp\u003EAnd let’s be honest having a comfortable vice to fall back on just makes a dull and depressing month like January easier to master.\u0026nbsp; \u003Cp\u003E\u003Ca title=\"Poppy_seed_Chai_Mini_Cakes_by Meeta K Wolff-0014\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/33042103088\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Poppy_seed_Chai_Mini_Cakes_by Meeta K Wolff-0014\" src=\"https:\/\/farm5.staticflickr.com\/4826\/33042103088_71e474c0e1_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003ESo, here we go – I am here to put a smile on your sugar-shunned faces with something a little sweeter and tastier than the sugar-free, meat-free, carb-free, fat-free, nut-free and fun-free food you have been eating for the past few weeks. \u003C\/p\u003E\u003Cp\u003EThese little cakes are truly the most refined and flavourable way to break the January fast. I made them into mini-cakes so they do not feel too sinful but I cannot guarantee you will stop at just one. The aromatic spices and the brewed tea give the cakes a magnificent kick, the poppy seeds an awesome crunch while that glaze just adds a silky sweet highlight. To be honest the cake itself is not too sweet so if you really want to start the act of balance here you can leave the glaze out – but hey find the balance elsewhere. Today, just make these and enjoy it with a hot steaming cup of spiced chai. \u003C\/p\u003E\u003Cp\u003E\u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Poppy Seed and Chai Mini Cakes with a Chai Cream Glaze\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/poppy-seed-chai-mini-cakes-with-a-chai-cream-glaze\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjwSz8zyuA9lWhaC8ADEivFOjN5lCq5Es808FSUtVglgocWWe_qUOhalA_-qCO6vNbpKWvOgYEEFmkvIU0TwNMn2r7sWXxh1nJrHGcl9pyrMMUaqOwweqycoMUVGoGtbEykDsX3dw\/s1600\/Poppy_seed_Chai_Mini_Cakes_by+Meeta+K+Wolff-0014.jpg\" imageanchor=\"1\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjwSz8zyuA9lWhaC8ADEivFOjN5lCq5Es808FSUtVglgocWWe_qUOhalA_-qCO6vNbpKWvOgYEEFmkvIU0TwNMn2r7sWXxh1nJrHGcl9pyrMMUaqOwweqycoMUVGoGtbEykDsX3dw\/s1600\/Poppy_seed_Chai_Mini_Cakes_by+Meeta+K+Wolff-0014.jpg\" width=\"235\" itemprop=\"photo\" data-original-height=\"1200\" data-original-width=\"800\"\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT0H30M\"\u003E20 minutes\u003C\/time\u003E \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT45M\"\u003E45 minutes\u003C\/time\u003E \u003Cbr \/\u003E\nMakes 10 to 12 mini cakes  \u003Ch2\u003E\u003Cbr \/\u003E\nIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Ci\u003ECakes\u003C\/i\u003E\n\u003Cli itemprop=\"ingredient\"\u003E240 g all-purpose flour\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E50 g poppy seeds\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 teaspoons baking powder\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E½ teaspoon salt\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E½ teaspoon ground cardamom\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E¾ teaspoon ground ginger\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E¼ teaspoon ground cloves\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E115 g Butter, room temperature\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 large eggs, room temperature\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E150 g fine granulated sugar\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E80 ml brewed spiced black tea, cooled and at room temperature\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E120 ml whole milk, room temperature\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E50 g sliced almonds\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003EGlaze \u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E120 ml sweetened condensed milk\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E50 g icing sugar\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E30 ml brewed spiced black tea, cooled and at room temperature \u003C\/li\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EPreheat the oven to 180 degrees C and position a rack in the middle. Butter 10 to 12 mini-gugelhupf forms with butter, alternatively you can use a muffin form lined with paper liners.\u003Cbr \/\u003E\n\u003Cli\u003ESift flour, baking powder, salt, ginger, cardamom, and cloves into a bowl.\u003Cbr \/\u003E\n\u003Cli\u003EUsing a stand mixer fitted with the paddle attachment or using handheld beaters, whip the butter until creamy. Add the sugar and continue to whip till mixture is pale and creamy - approm 3 to 4 minutes. Add the eggs, one at a time making sure each one if fully incorporated before adding the next one.\u003Cbr \/\u003E\n\u003Cli\u003EWith the mixer turned off, add the tea, milk, poppy seeds and the sifted dry ingredients. Turn the mixer on low and quickly beat the mixture only until everything is incorporated. Remove the bowl and using a rubber spatula give the mixture a couple of folds, making sure to to clean the sides and scooping the bottom to make sure there are no lumpy bits sitting at the bottom of the bowl.\u003Cbr \/\u003E\n\u003Cli\u003ESpoon the batter into the gugelhupf or muffin forms and bake in the hot oven for approx. 20 minutes, or until a toothpick inserted into the center of one of the cakes, comes out clean. Cool the cakes completely on a wire rack.\u003Cbr \/\u003E\n\u003Cli\u003EWhile the cakes are baking make the glaze by mixing the condensed milk, icing sugar and the brewed spiced black tea in a small bowl. The consistency should be a nice thick and pourable glaze. When you are ready to serve drizzle the glaze over the cakes, sprinkle with the sliced almonds and serve. \u003C\/li\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/ol\u003E\u003C\/div\u003E\u003Chr\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Poppy_seed_Chai_Mini_Cakes_by Meeta K Wolff-0011\" href=\"https:\/\/www.whatsforlunchhoney.net\/2019\/01\/poppy-seed-chai-mini-cakes.html\"\u003E\u003Cimg alt=\"Poppy_seed_Chai_Mini_Cakes_by Meeta K Wolff-0011\" src=\"https:\/\/farm5.staticflickr.com\/4879\/46865352642_25af898925_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E  \u003Cp\u003EAs we enter February, I think a pat on the back is order. You hung in there and had the will to see yourself through your goal. Now have a break – and indulge in a few of these. Tomorrow, you can get to the gym and make a gorgeous \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2017\/05\/middle-eastern-style-buddha-bowl.html\"\u003Ebuddha bowl\u003C\/a\u003E. \u003Cp\u003EI thank all of you who have sent me some lovely messages asking me if I have been well. I know I took a long break from blogging this time. I did miss this space! I have had a busy few months and for those who follow me on \u003Ca href=\"https:\/\/www.instagram.com\/meetakwolff\/\"\u003EInstagram\u003C\/a\u003E know that I have been well albeit working hard to keep my balance.\u0026nbsp; \u003Cp\u003E\u003Cstrong\u003ENeed a few more cake ideas?\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg alt=\"Pumpkin All Spice Babka with Cinnamon Frosting by Meeta K. Wolff\" src=\"https:\/\/farm9.staticflickr.com\/8449\/8071512468_2d10e74025_b.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg alt=\"Sour Cream Maple Banana Cake (0012) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhMS8vCTwjvs3caXc5WkTvnVgMXQwSQ6wavRlJjXi3T0gPySJ8kJ5ojaTVptx-6qZ9nxWVLuGbhhJpyaeMfd6Qr4_r1oPLaj57qo4aZCOaDyJuRSoWeGzhza53GkMXurBc293pPRw\/?imgmax=800\" width=\"160\" height=\"241\"\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg alt=\"Honey Roasted Apple Crostata (0099) by Meeta K. Wolff\" src=\"https:\/\/lh6.ggpht.com\/-5P4bv1pzuO4\/TsLaOulF-vI\/AAAAAAAAIik\/lsMxEx-2WcY\/HoneyAppleCrostata__0099-WM_thumb.jpg?imgmax=800\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/10\/PumpkinAllspiceBabka.html\" target=\"_blank\"\u003EMaple Roasted Pumpkin and Allspice Babka with Cinnamon Icing\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/01\/sour-cream-maple-banana-cake.html\" target=\"_blank\"\u003ESour Cream Maple Banana Cake\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/11\/honey-roasted-cardamom-apple-and-brown.html\" target=\"_blank\"\u003EHoney Roasted Cardamom Apple and Brown Butter Streusel Crostata\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\"\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2019 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/8377980455922732604\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2019\/01\/poppy-seed-chai-mini-cakes.html#comment-form","title":"32 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8377980455922732604"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8377980455922732604"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2019\/01\/poppy-seed-chai-mini-cakes.html","title":"Poppy Seed \u0026 Chai Mini Cakes with a Chai Cream Glaze"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjwSz8zyuA9lWhaC8ADEivFOjN5lCq5Es808FSUtVglgocWWe_qUOhalA_-qCO6vNbpKWvOgYEEFmkvIU0TwNMn2r7sWXxh1nJrHGcl9pyrMMUaqOwweqycoMUVGoGtbEykDsX3dw\/s72-c\/Poppy_seed_Chai_Mini_Cakes_by+Meeta+K+Wolff-0014.jpg","height":"72","width":"72"},"thr$total":{"$t":"32"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-1633302492674806546"},"published":{"$t":"2018-05-17T16:36:00.001+02:00"},"updated":{"$t":"2018-05-17T17:12:42.133+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Gluten-Free"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Salads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegan"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Quinoa Chickpea Avocado Bhel Salad"},"content":{"type":"html","$t":"\u003Ca title=\"Quinoa Chickpea Avo Bhel-By Meeta K. Wolff-0051\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/quinoa-chichkpea-avocado-bhel-salad.html\"\u003E\u003Cimg alt=\"Quinoa Chickpea Avo Bhel-By Meeta K. Wolff-0051\" src=\"https:\/\/farm1.staticflickr.com\/978\/26953457337_bdfb5d75b7_o.jpg\" width=\"645\" height=\"968\" meta property=\"og:image\"\u003E\u003C\/a\u003E  \u003Cp\u003EWalking along Bombay's Marine Drive or on the beaches of Bombay Chowpatty or Juhu, colorful market carts sell not only vibrant fruit and vegetables but many have been converted to sell the street food varieties India is famous for. And \u003Cem\u003EBhelpuri\u003C\/em\u003E is one of Bombay's quintessential street food, not to mention one of the most loved snacks in India. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003ETypically, \u003Cem\u003EBhelpuri\u003C\/em\u003E is based on a snack food called \u003Cem\u003Ebhel-mix\u003C\/em\u003E, which is a combination of puffed rice and chickpea noodles, it is then mixed with a variety of ingredients, including boiled potatoes, onions, peanuts, a tangy spice chaat-masala mix, some tamarind chutney and herbs. It's an iconic snack, spicy, but also sweet, tart, and salty and can be adapted to enhance any of those characteristics. The versatility in taste is the beauty of \u003Cem\u003Ebhelpuri\u003C\/em\u003E. In Eastern India, for example, one will find \u003Cem\u003Ebhelpuri\u003C\/em\u003E recipes that include raw mustard oil, which gives the salad an incredible kick. Every suburb in India has its own friendly \"\u003Cem\u003Ebhelwala\u003C\/em\u003E\" a \u003Cem\u003Ebhelpuri\u003C\/em\u003E vendor and each will have their own inimitable blends of chutneys and masalas. Fact is – if you ever find yourself in India hungry for a quick yet incredibly flavoful snack or salad – get yourself to the nearest \u003Cem\u003Ebhelwala\u003C\/em\u003E. \u003C\/p\u003E \u003Cp\u003EOften the salad is served in bowls made of banana leaves or put into cones made from newspapers and with a wooden spoon you scoop the tangy-sweet mix into your mouth. Get ready for true fireworks as the melange of aromas and flavors hit your tongue and leave you wondering \"What did I just eat?\" \u003C\/p\u003E\u003Ca title=\"Quinoa Chickpea Avo Bhel-By Meeta K. Wolff-0015\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/quinoa-chichkpea-avocado-bhel-salad.html\"\u003E\u003Cimg alt=\"Quinoa Chickpea Avo Bhel-By Meeta K. Wolff-0015\" src=\"https:\/\/farm1.staticflickr.com\/872\/40014114940_1f7becf96f_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E  \u003Cp\u003EMany people I meet here have a fear around Indian food and seem to think there is a lot of mystery around the cuisine. We use a liberal and wide range of spices in our food, which is probably one of the reasons people are intimidated. My advice to anyone venturing into Indian cooking as a beginner is basically what my mum taught me a long time ago and I have mentioned a few times on varies recipes on the blog.\u003C\/p\u003E\u003Ca title=\"Quinoa Chickpea Avo Bhel-By Meeta K. Wolff-0056\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/quinoa-chichkpea-avocado-bhel-salad.html\"\u003E\u003Cimg alt=\"Quinoa Chickpea Avo Bhel-By Meeta K. Wolff-0056\" src=\"https:\/\/farm1.staticflickr.com\/956\/41779072062_838ea2fd30_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E  \u003Cblockquote\u003E \u003Cp\u003EWhen Indians eat, they want the receptors on the tongue to pick up all of the tastes with each bite – the sweet, the salty, the bitter, the sour and the umami!\u003C\/p\u003E\u003C\/blockquote\u003E\u003Ca title=\"Quinoa Chickpea Avo Bhel-Coriander-By Meeta K. Wolff-0025\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/quinoa-chichkpea-avocado-bhel-salad.html\"\u003E\u003Cimg alt=\"Quinoa Chickpea Avo Bhel-Coriander-By Meeta K. Wolff-0025\" src=\"https:\/\/farm1.staticflickr.com\/825\/41104462184_fe6cb77f5a_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E  \u003Cp\u003EWhen I create dishes at home based on Indian recipes I keep that in mind as a basis of all my recipes. I tweak and adapt the recipe until it fits our tastes. I also want people living outside of India to be able to relate to these dishes and find them easy to re-create in their own kitchens.\u003C\/p\u003E \u003Cp\u003EMy inspiration for this salad comes from my childhood memories of vacations in Bombay. My aunt lived directly on Juhu beach, at the age of 15 I vividly remember one of my first rituals, when we visited her was heading out to the beach and finding a bhelwala for a quick fix of \u003Cem\u003Ebhelpuri\u003C\/em\u003E. I have given my version of the \u003Cem\u003Ebhel\u003C\/em\u003E a slightly different twist with ingredients readily available to me here in Germany. I have made a bit healthier using puffed quinoa and chickpeas instead of the fried chickpea noodles. I also add some avocado and lots of sprouts.\u003C\/p\u003E\u003Ca title=\"Quinoa Chickpea Avo Bhel-By Meeta K. Wolff-0040\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/quinoa-chichkpea-avocado-bhel-salad.html\"\u003E\u003Cimg alt=\"Quinoa Chickpea Avo Bhel-By Meeta K. Wolff-0040\" src=\"https:\/\/farm1.staticflickr.com\/966\/40014116530_69ff72c2ea_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E  \u003Cp\u003EAn integral part of this recipe is the \"\u003Cem\u003E\u003Cstrong\u003Ekala namak\u003C\/strong\u003E\u003C\/em\u003E\" - black salt, also known as Black Himalayan salt, which is made from Indian volcanic rock salt. It starts out as Himalayan Pink Salt and is then heated to extremely high temperatures and mixed with Indian spices and herbs including the seeds of the harad fruit which contains sulfur. It also contains trace impurities of sulfates, sulfides, iron and magnesium which all contribute to the salt’s color, smell and taste. \u003C\/p\u003E\u003Ca title=\"Quinoa Chickpea Avo Bhel-By Meeta K. Wolff-0063\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/quinoa-chichkpea-avocado-bhel-salad.html\"\u003E\u003Cimg alt=\"Quinoa Chickpea Avo Bhel-By Meeta K. Wolff-0063\" src=\"https:\/\/farm1.staticflickr.com\/830\/41104494804_6a4dae2fd6_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E \u003Ca title=\"Quinoa Chickpea Avo Bhel-By Meeta K. Wolff-0028\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/quinoa-chichkpea-avocado-bhel-salad.html\"\u003E\u003Cimg alt=\"Quinoa Chickpea Avo Bhel-By Meeta K. Wolff-0028\" src=\"https:\/\/farm1.staticflickr.com\/964\/26953455087_3efb140a4a_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E  \u003Cp\u003EIt has a very distinctive pungent smell, almost like hard boiled eggs and a delightful salty and tangy flavour, which is why I substituted the salt for the usual chaat-masala mix in this salad. Although black salt has a very strong smell at first but it disappears when cooked and the finished dish does not smell like eggs at all. It is the\u003Cem\u003E kala namak\u003C\/em\u003E here that gives my version of the \u003Cem\u003Ebhelpuri\u003C\/em\u003E that wonderful savory umami flavor! I have added a healthy dose of lime juice for the tanginess, ground cumin for the earthy flavors and chili flakes for the heat. \u003C\/p\u003E\u003Ca title=\"Quinoa Chickpea Avo Bhel-By Meeta K. Wolff-0049\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/quinoa-chichkpea-avocado-bhel-salad.html\"\u003E\u003Cimg alt=\"Quinoa Chickpea Avo Bhel-By Meeta K. Wolff-0049\" src=\"https:\/\/farm1.staticflickr.com\/960\/27952965018_917b8c169e_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E  \u003Cp\u003E\u0026nbsp;\u003C\/p\u003E \u003Cdiv class=\"recipe\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\" itemscope=\"itemscope\"\u003E \u003Ch1 itemprop=\"name\"\u003ERecipe: Quinoa Chichkpea Avocado Bhel Salad\u003C\/h1\u003E \u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/quinoa-chickpea-avocado-bhel\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgtsUfpUYRcFHeKVU8MF4BnaTxkKu3WazO2FBvkcbRcPLn1WM-YJB-VrJG3Zoq8Wj09HevXj_3gZuyHPbbTFXIg1JrYd0uf1aU-xErNWjZXLNR5byXoeErM3KX9qFrV2fkQ1QTb4w\/s1600\/Quinoa+Chickpea+Avo+Bhel-By+Meeta+K.+Wolff-0060.jpg\" imageanchor=\"1\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgtsUfpUYRcFHeKVU8MF4BnaTxkKu3WazO2FBvkcbRcPLn1WM-YJB-VrJG3Zoq8Wj09HevXj_3gZuyHPbbTFXIg1JrYd0uf1aU-xErNWjZXLNR5byXoeErM3KX9qFrV2fkQ1QTb4w\/s1600\/Quinoa+Chickpea+Avo+Bhel-By+Meeta+K.+Wolff-0060.jpg\" width=\"235\" itemprop=\"photo\" data-original-width=\"800\" data-original-height=\"1200\"\u003E\u003C\/a\u003E\u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E \u003Cbr\u003EPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT0H20M\"\u003E20 minutes\u003C\/time\u003E \u003Cbr\u003ETotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT35M\"\u003E35 minutes\u003C\/time\u003E \u003Cbr\u003EServes: 4 \u003Cbr\u003E \u003Ch2\u003EIngredients\u003C\/h2\u003E \u003Cul itemprop=\"ingredient\"\u003E \u003Cli itemprop=\"ingredient\"\u003E400g can chickpeas, drained and rinsed\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E1 green bell pepper, diced\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E1 red onion finely chopped\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E1 avocado, diced\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E1 cucumber, diced\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E70g mixed sprouts, I used chickpea, mung, alfalfa, bean sprouts and lentils\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E100g unsalted peanuts, roasted\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E120g puffed quinoa\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003ELarge handful of finely chopped coriander leaves\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E2 tablespoons olive oil\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E1 tablespoon \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cumin\" target=\"_blank\"\u003Ecumin\u003C\/a\u003E seeds\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E1\/4 teaspoon red chili flakes\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E1\/2 teaspoon black salt\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003E1 tablespoon palm sugar\u003Cbr\u003E \u003Cli itemprop=\"ingredient\"\u003EJuice and zest of 2 limes plus more to serve\u003Cbr\u003E\u003C\/li\u003E\u003C\/ul\u003E \u003Ch2\u003EMethod\u003C\/h2\u003E \u003Col itemprop=\"instructions\"\u003E \u003Cli\u003EIn a large bowl place the chickpeas, green bell pepper, onion, avocado, cucumber and mixed sprouts. Season with the black salt, chili flakes, and palm sugar. Add the lime zest and juice and drizzle the oilive oil. Give everything a nice toss to make sure everything is coated in the dressing.\u003Cbr\u003E \u003Cli\u003EJust before serving add the peanuts, puffed quinoa and chopped coriander leaves. Mix and serve immediately. \u003C\/li\u003E\u003C\/ol\u003E\u003Cstrong\u003ENotes:\u003C\/strong\u003E \u003Cbr\u003E \u003Cul\u003E \u003Cli\u003EKala Namak might sound a bit exotic but can be found in Indian stores or organic shops.  \u003Cli\u003EThis salad is a great healthy snack and can be pimped up to your own liking.  \u003Cli\u003EYou can enjoy this as a snack on it’s own or as a side to grilled meats and poultry.  \u003Cli\u003EThe most important thing to remember is to enjoy it as soon as you add the puffed quinoa. As it starts to soak up the dressing it tends to get soggy.\u003C\/li\u003E\u003C\/ul\u003E\u0026nbsp; \u003C\/div\u003E \u003Chr\u003E  \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Quinoa Chickpea Avo Bhel-By Meeta K. Wolff-0060\" href=\"http:\/\/www.whatsforlunchhoney.net\/2018\/05\/quinoa-chichkpea-avocado-bhel-salad.html\"\u003E\u003Cimg alt=\"Quinoa Chickpea Avo Bhel-By Meeta K. Wolff-0060\" src=\"https:\/\/farm1.staticflickr.com\/904\/41820901291_7625767611_o.jpg\" width=\"645\" height=\"968\"\u003E\u003C\/a\u003E  \u003Cp\u003EI love this salad as it is perfect for warmer days. It's light and healthy and so versatile. A go to salad when I am craving fresh, crunchy, sweet and tangy all at once – but also when I want a quick Indian fix! It is great for a vegen\/vegetarian diet, is gluten-free and contains all the good complex carbs, keeping the energy levels balanced for a longer time. \u003C\/p\u003E \u003Cp\u003EEnjoy!\u003C\/p\u003E \u003Cp\u003E\u003Cstrong\u003EYou might like these great summer salad ideas from What’s for lunch, Honey?:\u003C\/strong\u003E\u003C\/p\u003E \u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E \u003Ctbody\u003E \u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg alt=\"Zucchini Mango Salad Thai Style (0127)\" src=\"https:\/\/farm3.staticflickr.com\/2931\/14583573417_d9b0b22c43_b.jpg\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg alt=\"Watermelon Peach Feta Salad (0005) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjixTnyGKufX-Q7ZKjLjYDmDpELRTKfkBHJTSYCvyzQhUrauZKvDv63H87Dw5Z2OLM75eJHpMY66aedMpzZVVdeeE3swFTzxk64yo-qGpZnEPr79a1-2JHKO8aQLubtuGGmA3y1rw\/?imgmax=800\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg alt=\"Asian Chicken Red Cabbage and Peach Salad (0013) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhOAaTx8S0teXmZ0uWfITgFXitdf-YLA75vFuqEPAIiiL3Ak9TYVEbT0cLUw-ue4F5F2KyDdMDTR1KeJKLFiExhM7JZPRJbnf6HTL3-hD8_zHlGOs4ihpBpUW7GbQIQrL_pfqIFMw\/?imgmax=800\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E\u003C\/tr\u003E \u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cstrong\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/07\/ZucchiniMangoSalad.html\" target=\"_blank\"\u003EThai inspired Zucchini Mango Salad\u003C\/a\u003E\u003C\/strong\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/06\/minty-peach-and-watermelon-salad-with.html\" target=\"_blank\"\u003EMinty Peach and Watermelon Salad with Feta Cheese\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/07\/asian-chicken-red-cabbage-and-peach.html\" target=\"_blank\"\u003EAsian Chicken Red Cabbage and Peach Salad\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E \u003Chr color=\"#e88010\" size=\"1\"\u003E  \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2018 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/1633302492674806546\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2018\/05\/quinoa-chichkpea-avocado-bhel-salad.html#comment-form","title":"26 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1633302492674806546"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1633302492674806546"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2018\/05\/quinoa-chichkpea-avocado-bhel-salad.html","title":"Quinoa Chickpea Avocado Bhel Salad"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgtsUfpUYRcFHeKVU8MF4BnaTxkKu3WazO2FBvkcbRcPLn1WM-YJB-VrJG3Zoq8Wj09HevXj_3gZuyHPbbTFXIg1JrYd0uf1aU-xErNWjZXLNR5byXoeErM3KX9qFrV2fkQ1QTb4w\/s72-c\/Quinoa+Chickpea+Avo+Bhel-By+Meeta+K.+Wolff-0060.jpg","height":"72","width":"72"},"thr$total":{"$t":"26"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-8062511180701848947"},"published":{"$t":"2016-04-27T09:30:00.000+02:00"},"updated":{"$t":"2016-04-28T16:05:14.401+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Food Guide"},{"scheme":"http://www.blogger.com/atom/ns#","term":"photographs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"photography \/ Styling"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spice Infusions"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"}],"title":{"type":"text","$t":"Spice Infusions 3 | Chillies"},"content":{"type":"html","$t":"\u003Ca title=\"Spice Infusions 042016 Meeta Wolff 0059\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/04\/spice-infusions-3-chillies.html\"\u003E\u003Cimg alt=\"Spice Infusions 042016 Meeta Wolff 0059\" src=\"https:\/\/farm2.staticflickr.com\/1490\/26034503094_cc7e3bdaee_b.jpg\" width=\"645\" height=\"967\" meta property=”og:image”\u003E\u003C\/a\u003E  \u003Cp\u003EWhen Christopher Columbus set off from Spain to find an alternative route to Asia, he was looking to find a new fruitful passage to India and the lands beyond. He was looking to safeguard Europe’s kitchen, little did he know he was about to completely change it.\u0026nbsp; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003EBlack pepper had become a luxury item, so expensive it was used to pay rent and taxes. Since the Greek and Roman times it was used as a medicinal aid and spiced up their cooking.  \u003Cp\u003EWith the rise of the Ottoman Empire, the traditional land and sea routes to Asia were cut off, forcing European traders to look for new ways to India and into Asia. They were in search for not only valuable pepper but also for other lucrative spices, opulent silks and opium. Certain he would find a new route to the East Indies, Columbus’ route took him westward. Of course he never got there; instead Columbus found a fiery fruit in the islands of the New World. Within a matter of years, it not only infused southern European cooking with bold new flavors but also reformed the cuisines of India, China and Thailand. \u003Cp\u003E\u003Ca title=\"Spice Infusions 042016 Meeta Wolff 0079\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/04\/spice-infusions-3-chillies.html\"\u003E\u003Cimg alt=\"Spice Infusions 042016 Meeta Wolff 0079\" src=\"https:\/\/farm2.staticflickr.com\/1482\/26036794753_769e23f1d8_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EIf you were to ask an Indian, a Chinese or a Thai, they will swear that chillies are native to their homeland. The phenomenal rise of the chillies is a hot story and never was there a food that took so many people and their cuisines in so many places by storm like the chillies have. Chillies have become an essential element in these cuisines and are deeply rooted in their culture.\u003C\/p\u003E\u003Cp\u003EChilies belong to the genus Capsicum, a member of the nightshade family, which also includes tomatoes, potatoes and eggplants. They are native to South America, where people have been cultivating and trading them for at least 6,000 years. Over years chilli growers continually try to produce the world’s hottest chillies\u0026nbsp; resulting in records being broken on a regular basis. In 2007 the hottest chilli was the \u003Cb\u003EBhut Jolokia\u003C\/b\u003E or also known as the\u003Cb\u003E Naga\u003C\/b\u003E\/\u003Cb\u003EGhost\u003C\/b\u003E chilli was the world’s record holder.It rated at around 1,000,000 Scoville units. Six years later the new chilli flame is the \u003Cb\u003EMoruga Scorpion\u003C\/b\u003E measuring an incredible 2,000,000+ Scoville units more than double that of the Bhut Jolokia. Who knows what they might reach in the future!\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Spice Infusions 042016 Meeta Wolff 0097\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/26613830196\/\"\u003E\u003Cimg alt=\"Spice Infusions 042016 Meeta Wolff 0097\" src=\"https:\/\/farm2.staticflickr.com\/1501\/26613830196_2766a740f4_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EIndian cooking has several uses for chilies, from simple snacks like bhaji where the chilies are dipped in batter and fried, to wonderfully complex curries. Chilies are dried, roasted, pickled and salted as a side dish for rice varieties or ground they are sprinkled over dry vegetable dishes or are a part of the several spice blends.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Spice Infusions 042016 Meeta Wolff 0090\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/26574884281\/\"\u003E\u003Cimg alt=\"Spice Infusions 042016 Meeta Wolff 0090\" src=\"https:\/\/farm2.staticflickr.com\/1692\/26574884281_9c71c24135_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/search\/label\/Spice%20Infusions\"\u003E\u003Cstrong\u003ESpice Infusions\u003C\/strong\u003E\u003C\/a\u003E is my monthly photography challenge I am currently working on together with \u003Ca href=\"http:\/\/www.turmericnspice.com\/\"\u003ESimi Jois\u003C\/a\u003E, \u003Ca href=\"https:\/\/www.storyofcooks.com\"\u003EDolphia Nandi-Arnstein\u003C\/a\u003E and \u003Ca href=\"http:\/\/www.passionateaboutbaking.com\/\"\u003EDeeba Rajpal\u003C\/a\u003E. Over the course of the year we are journeying on a magnificent trip to discover spices mainly from India. As you guessed, April’s flaming spice of choice is chilli!\u003C\/p\u003E\u003Cp\u003EAs it was decided we would dedicate the month to the one spice in all its forms and varieties, I instantly knew I was going to color my images very red. When I found the lovely bunch of fresh chillies at the market and the chilli strands, my idea and visions for this series all fell easily into place. I played with light, shadows, red tones and created my story of monochrome red on red. What a spicy way to spend a day in the studio!\u003C\/p\u003E\u003Cp\u003ETo keep track of all the images and spices in this series take a peek into the past themes of my Spice Infusions and I hope these spices inspire you in your kitchen.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/02\/spice-infusions-i.html\" target=\"_blank\"\u003E\u003Cstrong\u003ESpice Infusions 1\u003C\/strong\u003E | Star Anise | Cinnamon | Nigella Seeds | Carom Seeds | Fenugreek\u003C\/a\u003E \u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/04\/spice-infusions-turmeric-cardamom-pepper.html\" target=\"_blank\"\u003E\u003Cstrong\u003ESpice Infusions 2\u003C\/strong\u003E | Turmeric, Cardamom, Peppercorns\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EMy fantastic friends over on my\u0026nbsp; \u003Ca href=\"https:\/\/www.facebook.com\/meeta.k.wolff\"\u003EFacebook \u003C\/a\u003Epage helped out to compile a pretty cool list to include awesome ideas on how they incorporate chillies in their kitchens. Here are some of them!\u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/www.reveriesbramblesscribbles.com\/\"\u003ERosa \u003C\/a\u003Eshares her \u003Ca href=\"http:\/\/rosas-yummy-yums.blogspot.de\/2011\/06\/cherry-tomato-dried-chilli-hibiscus.html\"\u003ECherry Tomato, Dried Chilli And Hibiscus Salsa\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"https:\/\/www.facebook.com\/jaswant.k.chahal?fref=ufi\"\u003EJaswant\u003C\/a\u003E says „I love to use these beauties in my cauliflower and lime parathas , adding the lime brings out the sharpness of the chilli” \u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"https:\/\/www.facebook.com\/safa.sartawi.9?fref=ufi\"\u003ESafa\u003C\/a\u003E uses it with chicken satay and with Thai steak salad. She says “they are super yummy with a bit of chilli heat”\u003C\/li\u003E\n\u003Cli\u003EThis mean looking \u003Ca href=\"http:\/\/foodieadamcookieeve.com\/2015\/03\/mutton-chukka\/\"\u003Emutton chukka\u003C\/a\u003E is wonderfully spiced by \u003Ca href=\"http:\/\/foodieadamcookieeve.com\/\"\u003EJofy\u003C\/a\u003E. This is next on my list! \u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/www.turmericnspice.com\/\"\u003ESimi \u003C\/a\u003Emakes a \u003Ca href=\"http:\/\/www.turmericnspice.com\/2014\/09\/simple-all-purpose-spice-blendmasala.html\"\u003Esimple multi-purpose spice blend\u003C\/a\u003E for most of her curries. She says “Blending spices is like blending colors in a painting.”\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"https:\/\/www.facebook.com\/lingeringaftertaste\/?ref=br_rs\u0026amp;pnref=lhc\"\u003EAmbica\u003C\/a\u003E uses them in her sweet baking makes these wonderful \u003Ca href=\"https:\/\/lingeringaftertaste.wordpress.com\/2014\/08\/26\/chocolate-red-chilli-muffins\/\"\u003EChocolate Red Chilli Muffins\u003C\/a\u003E\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Ca title=\"Spice Infusions 042016 Meeta Wolff 0081\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/26640574135\/\"\u003E\u003Cimg alt=\"Spice Infusions 042016 Meeta Wolff 0081\" src=\"https:\/\/farm2.staticflickr.com\/1497\/26640574135_1a31843b18_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"https:\/\/www.facebook.com\/gayatri.jhaveri?fref=ufi\"\u003EGayatri\u003C\/a\u003E says that chilies are one of most frequently used spices in her kitchen. “A simple pickle made in combination with limes and chillies slit n filled with a basic mixture of salt and turmeric. A kind of chutney very famous in Maharashtra, specially from Kolhapur, the zanzanit ( sizzling hot) thecha. Thecha has the capacity to turn around a simple meal into something so lively and sublime. Another favourite is the garlic red chilli chutney found in almost every Gujarati household, wherein garlic pods, red chilli powder, whole jeera and salt a crushed into a smooth paste on a pestle and mortar.”\u003Cbr \/\u003E\nShe shares a lovely recipe of green chilly stuffed with a boiled potato, coriander, green chillies, amchur (mango powder), red chilli powder and cumin powder, fried in a chickpea batter and made into a chat with yoghurt, tamarind date chutney and a chili, coriander, mint chutney! \u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"https:\/\/www.facebook.com\/rimpel.virk?fref=ufi\"\u003ENavneet\u003C\/a\u003E loves it in her spaghetti aglio olio alla gambretti. She says “it not just to spice up the pasta but also give the bright colour to the dish“\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"https:\/\/www.facebook.com\/marta.potoczek?fref=ufi\"\u003EMarta\u003C\/a\u003E has two spicy recipes that she loves this piquant \u003Ca href=\"http:\/\/www.lazysundaycooking.com\/spicy-roasted-tomato-and-pepper-soup\/\"\u003ESpicy roasted tomato and pepper soup\u003C\/a\u003E and \u003Ca href=\"http:\/\/www.lazysundaycooking.com\/glass-noodle-stir-fry-with-edamame-and-tofu\/\"\u003EGlass noodle stir fry with edamame and tofu\u003C\/a\u003E both\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/www.myfoodstory.in\/\"\u003ERicha\u003C\/a\u003E makes this sensational and mighty fiery \u003Ca href=\"http:\/\/www.myfoodstory.in\/how-to-make-indo-chinese-schezwan-sauce-recipe\"\u003EIndo Chinese Schezwan Sauce\u003C\/a\u003E\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Ca title=\"Spice Infusions 042016 Meeta Wolff 0086\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/26643036345\/\"\u003E\u003Cimg alt=\"Spice Infusions 042016 Meeta Wolff 0086\" src=\"https:\/\/farm2.staticflickr.com\/1486\/26643036345_5c2dd80708_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"https:\/\/www.facebook.com\/lucy.brandes?fref=ufi\"\u003ELucy\u003C\/a\u003E spices her Caesar salad with a \u003Ca href=\"http:\/\/turniptheoven.com\/caesar-salad-with-chipotle-greek-yogurt-dressing\/\"\u003EChipotle Greek Yogurt Dressing\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003EI just love \u003Ca href=\"https:\/\/www.facebook.com\/lisa.lotts.92?fref=ufi\"\u003ELisa\u003C\/a\u003E’s \u003Ca href=\"http:\/\/www.garlicandzest.com\/green-chili-bread\"\u003Ehatch green chilli bread\u003C\/a\u003E for some heat! \u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"https:\/\/www.facebook.com\/pam.a.greer?fref=ufi\"\u003EPam\u003C\/a\u003E has a hot summer salad lined up with her \u003Ca href=\"http:\/\/www.sidewalkshoes.com\/2015\/08\/zucchini-green-bean-and-chile-slaw.html\"\u003EZucchini, Green Bean, and Chile Slaw\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"https:\/\/www.facebook.com\/david.danson.585?fref=ufi\"\u003ESamantha\u003C\/a\u003E’s classic \u003Ca href=\"http:\/\/recipethis.com\/easy-chilli-con-carne-recipe\/\"\u003Echilli con carne recipe\u003C\/a\u003E is a real stunner\u003C\/li\u003E\n\u003Cli\u003EI have been drooling over \u003Ca href=\"https:\/\/www.facebook.com\/SimplyHealthyFamily?fref=ufi\"\u003EGwen\u003C\/a\u003E’s \u003Ca href=\"http:\/\/www.simplyhealthyfamily.org\/2014\/06\/red-chile-shredded-chicken-tacos-how-to.html\"\u003ERed Chile Shredded Chicken Tacos\u003C\/a\u003E ever since she shared them\u003C\/li\u003E\n\u003Cli\u003EHow is \u003Ca href=\"https:\/\/www.facebook.com\/berekah86?fref=ufi\"\u003ERebekah\u003C\/a\u003E’s \u003Ca href=\"http:\/\/www.kitchengidget.com\/2016\/03\/19\/guajillo-chile-salsa-recipe\/\"\u003EGuajillo Chile Salsa\u003C\/a\u003E for hot. She says “Using dried peppers means you can have tasty salsa all year round. Slightly sweet and smoky, this salsa pairs wonderfully with pork!”\u003C\/li\u003E\n\u003Cli\u003EAn \u003Ca href=\"http:\/\/www.easycookingwithmolly.com\/2016\/03\/instant-red-chili-pickle-indian-style\/\"\u003Einstant red chilli pickle\u003C\/a\u003E recipe is always good to have. \u003Ca href=\"https:\/\/www.facebook.com\/molly.kumar.5?fref=ufi\"\u003EMolly \u003C\/a\u003Ehas a hot, spicy one, ready in 5 minutes and it can be stored in fridge for up to a month.\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"https:\/\/www.facebook.com\/donna.mansour.7?fref=ufi\"\u003EDonna\u003C\/a\u003E tempts us with a colorful \u003Ca href=\"http:\/\/www.wholefoodbellies.com\/spicy-chipotle-tofu-burrito-bowl\/\"\u003ESpicy Chipotle Tofu Burrito Bowl\u003C\/a\u003E\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Ca title=\"Spice Infusions 042016 Meeta Wolff 0102\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/26036790153\/\"\u003E\u003Cimg alt=\"Spice Infusions 042016 Meeta Wolff 0102\" src=\"https:\/\/farm2.staticflickr.com\/1550\/26036790153_4cea055c72_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003ECheck out \u003Ca href=\"https:\/\/www.facebook.com\/MichelleDudas?fref=ufi\"\u003EMichelle\u003C\/a\u003E’s crispy hot \u003Ca href=\"http:\/\/thriftydiydiva.com\/hatch-green-chile-and-cheese-wontons\/\"\u003EHatch Green Chile and Cheese Wontons\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"https:\/\/www.facebook.com\/lorena.graeter?fref=ufi\"\u003ELorena\u003C\/a\u003E shares her 2 favorite sauces the famous \u003Ca href=\"http:\/\/greenhealthycooking.com\/salsa-verde\/\"\u003ESalsa Verde\u003C\/a\u003E and a homemade \u003Ca href=\"http:\/\/greenhealthycooking.com\/homemade-mexican-salsa\/\"\u003EMexican Salsa\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003EFeel the heat with \u003Ca href=\"https:\/\/www.facebook.com\/avirtualvegan\/?hc_location=ufi\"\u003EMelanie\u003C\/a\u003E’s \u003Ca href=\"http:\/\/avirtualvegan.com\/fiery-habanero-hot-sauce\/\"\u003EFiery Habanero Hot Sauce\u003C\/a\u003E it even comes with a warning “this seriously Fiery Habanero Hot Sauce is not for the faint hearted!”\u003C\/li\u003E\n\u003Cli\u003ESpice up your pasta with \u003Ca href=\"https:\/\/www.facebook.com\/liza.coulter?fref=ufi\"\u003ELiza\u003C\/a\u003E’s \u003Ca href=\"http:\/\/www.simplystacie.net\/2015\/06\/jalapeno-ranch-pasta-salad\/\"\u003EJalapeno Ranch Pasta Salad\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003EI am all for\u003Ca href=\"https:\/\/www.facebook.com\/erin.lynch.7509?fref=ufi\"\u003EErin\u003C\/a\u003E’s smooth and piquant\u003Ca href=\"http:\/\/www.platingsandpairings.com\/harissa-hummus\/\"\u003E harissa hummus\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"https:\/\/www.facebook.com\/BethNeels?fref=ufi\"\u003EBeth\u003C\/a\u003E has \u003Ca href=\"http:\/\/www.binkysculinarycarnival.com\/pork-enchiladas\"\u003EPork Enchiladas with Red Sauce\u003C\/a\u003E lined up for us. \u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"https:\/\/www.facebook.com\/bams.kitchen?fref=ufi\"\u003EBam's Kitchen\u003C\/a\u003E is serving up \u003Ca href=\"http:\/\/bamskitchen.com\/mains\/chicken-poultry\/pull-apart-chicken-tandoori-sweet-potato-skins\/\"\u003EPull Apart Chicken Tandoori Sweet Potato Skins\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"https:\/\/www.facebook.com\/sheena.strain?fref=ufi\"\u003ESheena\u003C\/a\u003E provides an easy \u003Ca href=\"http:\/\/www.noshtastic.com\/chile-verde\/\"\u003EPaleo Chile Verde\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"https:\/\/www.facebook.com\/TheEndiveChronicles?fref=ufi\"\u003EErin\u003C\/a\u003E is currently hot on Turkish ezme, a mix of finely chopped green and red bell peppers, red chili, tomatoes, walnuts, pomegranate molasses, onion, garlic, sumac, and, tons of olive. \u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"https:\/\/www.facebook.com\/ishay.govenderypma?fref=ufi\"\u003EIshay \u003C\/a\u003Emakes a fantastic \u003Ca href=\"http:\/\/www.foodandthefabulous.com\/recipes\/deep-fried-green-bananas-with-green-chilli-tamarind-dipping-sauce\/\"\u003EDeep-Fried Green Bananas with Green Chilli and Tamarind dipping sauce\u003C\/a\u003E.\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"https:\/\/www.facebook.com\/indiansimmeradmin?fref=ufi\"\u003EPrerna\u003C\/a\u003E likes it hot \u003Ca href=\"http:\/\/www.indiansimmer.com\/2011\/09\/pickled-red-chili-peppers.html\" target=\"_blank\"\u003Ewith her Red chilli pickle\u003C\/a\u003E and her \u003Ca href=\"http:\/\/www.indiansimmer.com\/2015\/10\/mirch-ka-achar-indian-chili-pickle-recipe.html\" target=\"_blank\"\u003EIndian chilli pickle\u003C\/a\u003E - so flavorful I am licking my fingers\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"https:\/\/www.facebook.com\/Sia.Krishna?fref=ufi\"\u003ESia\u003C\/a\u003E also pickles her chillies in this \u003Ca href=\"http:\/\/www.monsoonspice.com\/2011\/11\/bharwan-mirch-ka-achaar-stuffed-red.html\" target=\"_blank\"\u003EStuffed Red Chilli Pepper Pickle Recipe\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003ELovely \u003Ca href=\"https:\/\/www.facebook.com\/profile.php?id=100009618100230\u0026amp;fref=ufi\"\u003EBina\u003C\/a\u003E loves Kashmiri red chillies and uses them in all her chutneys, including this \u003Ca href=\"http:\/\/www.abitwholesomely.com\/2016\/04\/cilantro-chutney.html\" target=\"_blank\"\u003Ecilantro chutney\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003Eand \u003Ca href=\"https:\/\/www.facebook.com\/gargpi?fref=ufi\"\u003EPreeti\u003C\/a\u003E offers a quick fact: Capsaicin has been scientifically researched on since a while now. Its anti- inflammatory properties are known since Ayurvedic times and have also been tested scientifically. But that's old news. Recent research- though preliminary still- supports they actually kill (apoptosis) \u003Ca href=\"http:\/\/m.jnci.oxfordjournals.org\/content\/94\/17\/1263.full\" target=\"_blank\"\u003Etumourous cells like those of cancer.\u003C\/a\u003E\u0026nbsp;\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Ca title=\"Spice Infusions 042016 Meeta Wolff 0077\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/26367234170\/\"\u003E\u003Cimg alt=\"Spice Infusions 042016 Meeta Wolff 0077\" src=\"https:\/\/farm2.staticflickr.com\/1508\/26367234170_229e3bfe41_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg3rRAvnbkdL1Mes4ZnpvPlMvo1KV3fwqGWJzeDB3FUh4tzLfyyXPgJEDdDrIY6189hNXWVcUx9gWurCEbumxBcsUh2gnuxggZnHnl2Hs5FhhxAaN8bFSM7BZvrErUEYNZRzczVpg\/s1600\/Spice+Infusions+042016+Meeta+Wolff+0059.jpg\" imageanchor=\"1\" style=\"clear: left; float: left; margin-bottom: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg3rRAvnbkdL1Mes4ZnpvPlMvo1KV3fwqGWJzeDB3FUh4tzLfyyXPgJEDdDrIY6189hNXWVcUx9gWurCEbumxBcsUh2gnuxggZnHnl2Hs5FhhxAaN8bFSM7BZvrErUEYNZRzczVpg\/s200\/Spice+Infusions+042016+Meeta+Wolff+0059.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003EI am sure nowhere else on the www will you find such an incredible selection of chilli recipes, facts and ideas. This is definitely a burning hot collection! \u003C\/p\u003E\u003Cp\u003EIf you too have your favorite chilli recipes please feel free to share in the comments section. In the meantime enjoy making all these wonderful chilli creations. \u003C\/p\u003E\u003Cp\u003ESee you next month here again with a new set of aromatic spices to flavor your dishes! \u003C\/p\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\"\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2016 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/8062511180701848947\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2016\/04\/spice-infusions-3-chillies.html#comment-form","title":"18 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8062511180701848947"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8062511180701848947"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2016\/04\/spice-infusions-3-chillies.html","title":"Spice Infusions 3 | Chillies"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg3rRAvnbkdL1Mes4ZnpvPlMvo1KV3fwqGWJzeDB3FUh4tzLfyyXPgJEDdDrIY6189hNXWVcUx9gWurCEbumxBcsUh2gnuxggZnHnl2Hs5FhhxAaN8bFSM7BZvrErUEYNZRzczVpg\/s72-c\/Spice+Infusions+042016+Meeta+Wolff+0059.jpg","height":"72","width":"72"},"thr$total":{"$t":"18"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-8696645513162981103"},"published":{"$t":"2016-04-13T08:20:00.000+02:00"},"updated":{"$t":"2016-04-13T08:20:48.904+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Food Guide"},{"scheme":"http://www.blogger.com/atom/ns#","term":"photographs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"photography \/ Styling"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spice Infusions"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"}],"title":{"type":"text","$t":"Spice Infusions 2 | Turmeric, Cardamom and Peppercorns"},"content":{"type":"html","$t":"\u003Ca title=\"SpiceInfusions-032016-WM-Meeta K. Wolff\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/26305062001\/in\/dateposted\/\"\u003E\u003Cimg alt=\"SpiceInfusions-032016-WM-Meeta K. Wolff\" src=\"https:\/\/farm2.staticflickr.com\/1598\/26305062001_7688e93d32_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E  \u003Cp\u003EThe core of any Indian dish is always a blend of spices. As soon as the skillet heats up against the flame, one of the first ingredients to hit the bottom of the pan will always be a pinch of an aromatic spice. We Indians have been using them for centuries. A fundamental part of the Eastern life they are not only used in our cuisine but also for their healing properties. As the Romans followed the spice trails, bringing several spices back into the western countries, their culinary possibilities opened up a world into new tastes and blends. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003ESizzling, hissing and sputtering, spices make dishes come alive! Complementing the ingredients, spices are a harbinger of different flavors, enhancing the tastes of everything they are added too. Only a small amount is needed to add a heady fragrance and taste to food. \u003Cbr \/\u003E\nWhat would the famous Indian curries be if it was not cooked up in the intrinsic blend of spices? \u003Cp\u003E\u003Ca title=\"SpiceInfusions-032016-Meeta K. Wolff-0022\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/25766488444\/in\/dateposted\/\"\u003E\u003Cimg alt=\"SpiceInfusions-032016-Meeta K. Wolff-0022\" src=\"https:\/\/farm2.staticflickr.com\/1492\/25766488444_2d4af0667b_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003ETIP:\u003C\/b\u003E For best flavor always buy whole spices, if possible in smaller amounts, as each spice dissipates over time altering the overall balance of flavors as they age. Spices should always be stored in a cool, dry environment. The best place to store fresh spices is in small jars in a cupboard. Dried spices can be expected to keep their flavors for up to six months. \u003Cp\u003EI really cannot imagine my dishes without the sometimes subtle, other times bold accents of spices. My Indian roots and Middle Eastern upbringing has defined my cuisine over the years and I automatically reach into my spice cabinet for a pinch or a sprinkle of spice to add to my dishes. Living in Europe I got acquainted with other spices often used to preserve or pickle ingredients and so my spice cabinet is often overflowing with several jars and bags of valuable spices. I sometimes think if I was able to visit each country represented by a spice in my cabinet – I am sure I would have travelled the world a few times over! \u003Cp\u003E\u003Ca title=\"SpiceInfusions-032016-Meeta K. Wolff-0016\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/26371294515\/in\/dateposted\/\"\u003E\u003Cimg alt=\"SpiceInfusions-032016-Meeta K. Wolff-0016\" src=\"https:\/\/farm2.staticflickr.com\/1548\/26371294515_c254ca3fc8_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EFor my March edition of \u003Cb\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/search\/label\/Spice%20Infusions\"\u003ESpice Infusions\u003C\/a\u003E\u003C\/b\u003E I introduce you to a colorful array of spices: turmeric, pepper and cardamom.  \u003Cp\u003E\u003Cb\u003ESpice Infusions\u003C\/b\u003E is my ongoing photography project together with 3 talented ladies \u003Ca href=\"http:\/\/www.turmericnspice.com\/\"\u003ESimi Jois\u003C\/a\u003E, \u003Ca href=\"https:\/\/www.storyofcooks.com\"\u003EDolphia Nandi-Arnstein\u003C\/a\u003E and \u003Ca href=\"http:\/\/www.passionateaboutbaking.com\/\"\u003EDeeba Rajpal\u003C\/a\u003E. Over the year we are journeying on a magnificent trip to discover spices from all around the world. Each month we will take three spices and present them visually. \u003Cp\u003EThis month I wanted to keep things clean and crisp. After we decided on the three spices I was very certain I would be using whites to highlight the spices. Nonetheless, the color of the turmeric tempted me to try a few shots with a turquoise background. I reverted back to my idea of white probably because I had specific visions of using fabric and light to create the main textures of reflections and shadows around the heroes of my image. I am still in love and continuously using my 100 mm macro lens I bought earlier this year and find taking shots for subjects like spices I am able to get up close and really focus on the texture and structure of each ingredient. I am also aiming to keep most of these images simple. Those of you who know my style will know that I love styling and propping my images. Here with this project I am playing around with keeping things simple and “unpropped”.  \u003Cp\u003EFor a complete overview of Indian spices my \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/01\/bollywood-cooking-india-home-of-spices.html\"\u003EEnspiceopedia - the Indian Spice Kitchen\u003C\/a\u003E will offer you a plethora of valuable help on how to start using the spices. I divide the spices into 3 categories: basic spices like cumin or coriander; the complementary spices like fenugreek or nigella and then the aromatic secondary spices like cloves or cardamom. With this simple breakdown it becomes easy to pick, pair and play around with the spices. Using the example of a simple vegetable dish - I guide you through how to pair and highlight the basic spices with complementary spices and enhancing the flavors with the aromatic spices. \u003Cp\u003EIn the following section I explain a little more about the spice and my own uses for each of them with a few recipe suggestions. \u003Cbr \/\u003E\n\u003Ch2\u003ETurmeric\u003C\/h2\u003E\u003Cp\u003E\u003Ca title=\"SpiceInfusions-032016-Meeta K. Wolff-0031\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/26098489260\/in\/dateposted\/\"\u003E\u003Cimg alt=\"SpiceInfusions-032016-Meeta K. Wolff-0031\" src=\"https:\/\/farm2.staticflickr.com\/1654\/26098489260_2cffd582f2_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/01\/bollywood-cooking-india-home-of-spices.html#turmeric\"\u003E\u003Cstrong\u003ETurmeric\u003C\/strong\u003E \u003C\/a\u003Eis a basic spice in Indian cooking. It comes from the root of Curcuma longa, a leafy plant, which belongs to the ginger family. The rhizome, has a tough brown skin and bright orange flesh. Ground Tumeric comes from these rhizomes, which is boiled or steamed and then dried, and ground into a powder. Besides giving the curries a vibrant yellow color, this “super spice” is extremely popular for its health benefits and medicinal properties.  \u003Cp\u003EIt has a rich, warm and mellow flavor and is used liberally in Indian cooking in all regions of the country. It is an important spice for many curries, vegetable dishes and rice pilafs and biryani. I too use it liberally in my kitchen, but not only for my Indian curries. Turmeric enhances my soups, especially a hearty fish soup, I roast seasonal vegetables with a good sprinkling of turmeric powder, gnocchi tossed in a blend of turmeric powder and some melted warm clarified butter or ghee is simply out of this world!  \u003Cp\u003EMy mum still uses turmeric for her homemade facemasks: a few tablespoons of honey, quark and a good sprinkling of turmeric refreshes and cleanses the skin incredibly.  \u003Cp\u003E\u003Cstrong\u003EDishes to try using turmeric:\u003C\/strong\u003E \u003Cul\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/01\/RoastedTurmericVegetables.html\"\u003ESlow Roasted Turmeric Vegetables with a Moghrabieh Pilaf \u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/12\/flavors-south-african-chicken-biryani.html\"\u003ESouth African Chicken Biryani\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/10\/creamy-coconut-red-lentils-with.html\"\u003ECreamy Coconut Red Lentils with Couscous\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003C\/ul\u003E\u003Ch2\u003ECardamom\u003C\/h2\u003E\u003Cp\u003E\u003Ca title=\"SpiceInfusions-032016-Meeta K. Wolff-0027\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/26278967372\/in\/dateposted\/\"\u003E\u003Cimg alt=\"SpiceInfusions-032016-Meeta K. Wolff-0027\" src=\"https:\/\/farm2.staticflickr.com\/1614\/26278967372_5ec107b0cb_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/01\/bollywood-cooking-india-home-of-spices.html#greencardamom\"\u003E\u003Cstrong\u003ECardamom\u003C\/strong\u003E\u003C\/a\u003E is one of the world’s most ancient spices and an expensive spice, second only to saffron. This too belongs to the ginger family. The aromatic seeds are encapsulated in a pod which has to be cracked or bruised to release the true power of flavor behind this spice. While Indians will chew the entire pod and the seeds as a mouth freshener, Greeks and Romans often use it as perfume.  \u003Cp\u003EIt boasts of wonderful citrusy, minty and floral notes and captures an exotic essence in all of the dishes it is added to. It is not the most subtle of spices but if it is used properly it will take a simple sweet or savory dish to new heights adding layers of exciting flavor. \u003Cp\u003EIt is one of my favorite spices and in my kitchen it is often used for sweet and savory dishes. My mango ice cream is divine with a hint of cardamom in it, the afternoons are never complete with a good dose of cardamom in a masala chai or I will even crack a few pods into my coffee. Baking a luscious coffee cake with cardamom and a drizzle of olive oil always impresses my girlfriends.  \u003Cp\u003E\u003Cstrong\u003EDishes to try using cardamom:\u003C\/strong\u003E \u003Cul\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/10\/daring-bakers-saffron-macarons-with.html\"\u003ESaffron Macarons with Cardamom White Chocolate Ganache \u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/10\/lavender-cardamom-scented-flan-de-la.html\"\u003ELavender Cardamom Scented Flan de la Casa\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/07\/SaffronMangoKulfiPopsicles.html\"\u003EMango Pistachio Cardamom Kulfi Popsicles\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003C\/ul\u003E\u003Ch2\u003EPeppercorns\u003C\/h2\u003E\u003Cp\u003E\u003Ca title=\"SpiceInfusions-032016-Meeta K. Wolff-0050\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/26098497570\/in\/dateposted\/\"\u003E\u003Cimg alt=\"SpiceInfusions-032016-Meeta K. Wolff-0050\" src=\"https:\/\/farm2.staticflickr.com\/1617\/26098497570_cac82b2826_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EAs one of the world’s most popular spices, \u003Cstrong\u003Epepper\u003C\/strong\u003E is grown in all the spice regions around the world. From India, Vietnam to Brazil there are several varieties each with its own flavor profile.  \u003Cp\u003EWith all the varieties the Tellicherry peppercorn is probably the reigning king of them all. These peppercorns need to originate from Tellicherry, a city on the Malabar coast of Kerala in India and are considered the finest peppercorns in the world. It has a bold and earthy flavor with certain pine notes adding a freshness to its profile. This interesting and complex balanced flavor makes it a great ingredient for several robust meat dishes like a stew or a vindaloo.  \u003Cp\u003EThe Lampong pepper from Vietnam is another world class pepper that packs a nice punch. The initial citrusy flavors with hints of anise are replaced by that signature black pepper bite. A good pepper to crust your steaks with. \u003Cp\u003EThose lovely pink peppercorns are the semi-ripe berry of the schinus bush. It is not a true peppercorn and is very mild and fruity in flavor. They are floral and camphor with a slight tingly pepper taste.  \u003Cp\u003E\u0026nbsp;\u003Ca title=\"SpiceInfusions-032016-Meeta K. Wolff-0042\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/25766505744\/in\/dateposted\/\"\u003E\u003Cimg alt=\"SpiceInfusions-032016-Meeta K. Wolff-0042\" src=\"https:\/\/farm2.staticflickr.com\/1599\/25766505744_7f30dd716b_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003Cp\u003EWith the popularity of the black pepper, wild long peppers disappeared into culinary obscurity. In ancient Rome they were widely used and cherished for their deep and complex flavor. It has flavors that are reminiscent of a spice blend with sweet notes of cinnamon, nutmeg and cardamom. Although it has the punch and heat of black pepper it is less harsh with an earthy pungency. I recently discovered these and am totally loving experimenting with them in my kitchen. They are great with lentils and stews and right now with asparagus in season a good grind of some long pepper adds incredible depth! Long pepper grinds easily in a spice grinder, either finely ground or coarsely cracked, it can be easily used as a substitute for black pepper but where a sweeter, spicier accent is desired. \u003Cp\u003E\u003Cstrong\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhcFNlpj8ZDT3Z3HKcz-jeStiQ-lq9-x2v44zz-0uXj0sE-NNu4Gxd9QbJKxwNOsjWbCtwtIATzSAP5KtgHpZz4osEQh_HBGZE4Ay9eqg0OoIyI9p4vSS9p_dk06xrYlKi4lUvf4A\/s1600-h\/SpiceInfusions-032016-WM-0009%25255B5%25255D.jpg\"\u003E\u003Cimg title=\"SpiceInfusions-032016-WM-0009\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: left; padding-top: 0px; padding-left: 0px; margin: 0px 12px 0px 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"SpiceInfusions-032016-WM-0009\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi5_ewAMRgXR0e5vQGj-4kIwOPD-kq8tFvhgHSV-RGGqRv6qd0stQPJPMg1Wmr4oWPvFOEXrOFCfw_RXoybreP7mXbxkXMsIgRI2woB_XS0d9JydJIFEfirEk3dp6XWr-JvD94X5g\/?imgmax=800\" width=\"200\" height=\"300\"\u003E\u003C\/a\u003EDishes to try using pepper: \u003C\/strong\u003E \u003Cul\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/02\/slow-roasted-grappa-garlic-and-lemon.html\"\u003ESlow Roasted Grappa Garlic and Lemon Pepper Chicken\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/01\/szechwan-pepper-and-ginger-mixed.html\"\u003ESzechwan Pepper and Ginger Mixed Sprouts\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/01\/lemon-pepper-hazelnut-macarons-with.html\"\u003ELemon Pepper Hazelnut Macarons with Lemon Curd and Goat Cheese Cream\u003C\/a\u003E\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003EHope you enjoyed this little insight in three brilliant spices in words and images. The next edition promises to be fiery hot – I promise! Do stop over at Deeba, Simi and Dolphia’s blogs to check out their spice trails too.\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\"\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2016 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/8696645513162981103\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2016\/04\/spice-infusions-turmeric-cardamom-pepper.html#comment-form","title":"27 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8696645513162981103"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8696645513162981103"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2016\/04\/spice-infusions-turmeric-cardamom-pepper.html","title":"Spice Infusions 2 | Turmeric, Cardamom and Peppercorns"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi5_ewAMRgXR0e5vQGj-4kIwOPD-kq8tFvhgHSV-RGGqRv6qd0stQPJPMg1Wmr4oWPvFOEXrOFCfw_RXoybreP7mXbxkXMsIgRI2woB_XS0d9JydJIFEfirEk3dp6XWr-JvD94X5g\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"27"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-9207141226902237181"},"published":{"$t":"2016-02-17T09:17:00.001+01:00"},"updated":{"$t":"2016-04-12T21:14:38.303+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Food Guide"},{"scheme":"http://www.blogger.com/atom/ns#","term":"photographs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spice Infusions"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"}],"title":{"type":"text","$t":"Spice Infusions: Star Anise | Cinnamon | Nigella Seeds | Carom Seeds | Fenugreek"},"content":{"type":"html","$t":"\u003Ca title=\"Spices-022016-by Meeta-K.Wolff-0070\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/24423561273\/\"\u003E\u003Cimg alt=\"Spices-022016-by Meeta-K.Wolff-0070\" src=\"https:\/\/farm2.staticflickr.com\/1588\/24423561273_8b6b2792b0_b.jpg\" width=\"640\" height=\"960\"\u003E\u003C\/a\u003E  \u003Cp\u003EIf spices were able to tell the tales of just some of the exciting history they have experienced we would would be captivated for days by their amazing adventures. The spice trade began over 4,000 years ago in the Middle East. Spice merchants from the region bringing their wares to Europe would create a sense of mystery by not revealing the origins of their spices and weave fantastic tales about monsters and creatures that had to be fought to pick the spices growing on steep cliffs or rocky mountains.\u0026nbsp; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003EThe prices of these spices were kept high and The Silk Road was the most significant route connecting Asia with the Mediterranean world, including North Africa and Europe. It was the trade on the Silk Road that was one of the most important factors in the development of some of the greatest civilizations - India, China, Egypt, Rome and Persia. Spices have been the inspiration for trade, for expeditions, war, love and poetry since the beginning of civilization. That ground pepper, crushed and covering your steak was once worth its weight in gold; the nutmeg grated over creamy mashed potatoes once fuelled a war and in the 16th century London dockworkers were paid their bonuses in cloves - are just some of the true stories about these valuable ingredients. \u003C\/p\u003E\u003Cp\u003ESpices are sensual, pleasurable ingredients used not only in food, but also to scent oils and infuse perfumes They have been some of the most sought after items in human history and they have been served as appetizers, digestives and aphrodisiacs. We have been fascinated for centuries by them and the fascination centuries later is still as captivating as ever. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Spices-022016-by Meeta-K.Wolff-0085\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/24932415312\/\"\u003E\u003Cimg alt=\"Spices-022016-by Meeta-K.Wolff-0085\" src=\"https:\/\/farm2.staticflickr.com\/1485\/24932415312_6d576bab13_b.jpg\" width=\"640\" height=\"960\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EWith my personal project, \u003Cstrong\u003ESpice infusions \u003C\/strong\u003EI am paying my homage to these valuable ingredients. As an Indian, spices regulates my everyday life. My cooking is shaped by the wide variety of spices available - the traditional spices, the ones I have grown up seeing and tasting in my nani’s and mum’s intricately prepared dishes and remedies - or the newer ones I encounter as I travel the world. \u003C\/p\u003E\u003Cp\u003ETogether with 3 other talented ladies \u003Ca href=\"http:\/\/www.turmericnspice.com\/\" target=\"_blank\"\u003ESimi Jois\u003C\/a\u003E, \u003Ca href=\"https:\/\/www.storyofcooks.com\" target=\"_blank\"\u003EDolphia Nandi-Arnstein\u003C\/a\u003E and \u003Ca href=\"http:\/\/www.passionateaboutbaking.com\/\" target=\"_blank\"\u003EDeeba Rajpal\u003C\/a\u003E we have embarked on a magnificent trip to discover spices over the upcoming year. Each month we will take three spices and present them visually. A creative project helps to look at things differently and be inspired on a different level. I look forward to seeing what my friends shoot and how they style the same objects each month. So make sure you check out their websites too. \u003C\/p\u003E\u003Cp\u003EIt was back in 2007 that I created my \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/01\/bollywood-cooking-india-home-of-spices.html\" target=\"_blank\"\u003EEnspiceopedia - and introduced my readers to the Indian Spice Kitchen\u003C\/a\u003E. I divide the spices into 3 categories: basic spices like cumin or coriander; the complementary spices like fenugreek or nigella and then the aromatic secondary spices like cloves or cardamom. With this simple breakdown it becomes easy to pick, pair and play around with the spices. Using the example of a simple vegetable dish - I guide you through how to pair and highlight the basic spices with complementary spices and enhancing the flavors with the aromatic spices. \u003C\/p\u003E\u003Cp\u003EWith Spice Infusions I am looking forward to continue not only my discoveries and research on the various spices but I also cannot wait to shoot them from all kinds of angles and in every style I can think of. \u003C\/p\u003E\u003Cp\u003EThis month I present you 6 spices (from January and February) \u003C\/p\u003E\u003Ch2\u003E\u003Cb\u003ENigella Seeds\u003C\/b\u003E\u003C\/h2\u003E\u003Cp\u003E\u003Ca title=\"Spices-022016-by Meeta-K.Wolff-0077\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/25024066176\/\"\u003E\u003Cimg alt=\"Spices-022016-by Meeta-K.Wolff-0077\" src=\"https:\/\/farm2.staticflickr.com\/1718\/25024066176_de17364915_b.jpg\" width=\"640\" height=\"960\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/01\/bollywood-cooking-india-home-of-spices.html#nigella\" target=\"_blank\"\u003ENigella seeds\u003C\/a\u003E\u003C\/strong\u003E are so well known for dotting naan bread, but I also use them in lamb korma or with creamy thick yellow dal. My mango chutney or papaya relish always gets a good sprinkling of nigella seeds. \u003Cbr \/\u003E\nThe seeds have little aroma, although when they are rubbed between the fingers they give off an aroma reminiscent of oregano. Flavorwise they are slightly bitter and peppery with a crunchy texture.\u003C\/p\u003E\u003Ch2\u003E\u003Cfont style=\"font-weight: bold\"\u003EAjwain \/ Carom Seeds\u003C\/font\u003E\u003C\/h2\u003E\u003Cp\u003E\u003Ca title=\"Spices-022016-by Meeta-K.Wolff-0104\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/24419843464\/\"\u003E\u003Cimg alt=\"Spices-022016-by Meeta-K.Wolff-0104\" src=\"https:\/\/farm2.staticflickr.com\/1676\/24419843464_42af233df8_b.jpg\" width=\"640\" height=\"960\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/01\/bollywood-cooking-india-home-of-spices.html#caromseeds\" target=\"_blank\"\u003E\u003Cstrong\u003EAjwain or Carom seeds\u003C\/strong\u003E\u003C\/a\u003E almost always flavor my breakfast chilas - Indian chickpea pancakes, I use them in parathas or in a simple green bean and potato spiced dry curry sometimes I throw some into my pasta ragu to boost it’s flavor. Often, I pour hot water over the seeds, a few slices of ginger and lemon and let it steep - my remedy for a poorly stomach! It has a perfume reminiscent to thyme and a thyme-like flavor with a little more kick. \u003C\/p\u003E\u003Ch2\u003E\u003Cfont style=\"font-weight: bold\"\u003ECinnamon\u003C\/font\u003E\u003C\/h2\u003E\u003Cp\u003E\u003Ca title=\"Spices-022016-by Meeta-K.Wolff-0112\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/24932419082\/\"\u003E\u003Cimg alt=\"Spices-022016-by Meeta-K.Wolff-0112\" src=\"https:\/\/farm2.staticflickr.com\/1471\/24932419082_011ec63164_b.jpg\" width=\"640\" height=\"960\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cinnamon\" target=\"_blank\"\u003E\u003Cstrong\u003ECinnamon\u003C\/strong\u003E\u003C\/a\u003E is a warm, aromatic, sweet and wonderfully fragrant spice, bringing up memories of my mum’s falvorful rajma (kidney beans curry), where along with a few other spices \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cinnamon\" target=\"_blank\"\u003Ecinnamon\u003C\/a\u003E played a pivotal role in the dish or my nani’s succulent chicken biryani that she infused with \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cinnamon\" target=\"_blank\"\u003Ecinnamon\u003C\/a\u003E sticks for an unmistakable taste. In Germany, it is often associated with sweet dishes and my son loves sprinkling his rice pudding with ground \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cinnamon\" target=\"_blank\"\u003Ecinnamon\u003C\/a\u003E and sugar or what would Christmas cookies or mulled wine be without without a good dose of \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cinnamon\" target=\"_blank\"\u003Ecinnamon\u003C\/a\u003E. I personally love it in my tajines or mixed in my masala chai. \u003C\/p\u003E\u003Ch2\u003E\u003Cfont style=\"font-weight: bold\"\u003ECloves\u003C\/font\u003E\u003C\/h2\u003E\u003Cp\u003E\u003Ca title=\"Spices-022016-by Meeta-K.Wolff-0115\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/24423631993\/\"\u003E\u003Cimg alt=\"Spices-022016-by Meeta-K.Wolff-0115\" src=\"https:\/\/farm2.staticflickr.com\/1512\/24423631993_c7b9165bbb_b.jpg\" width=\"640\" height=\"960\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cloves\" target=\"_blank\"\u003E\u003Cstrong\u003ECloves\u003C\/strong\u003E\u003C\/a\u003E, are sweetly pungent, astringent and can easily over-power a dish particularly when ground. Buying whole \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cloves\" target=\"_blank\"\u003Ecloves\u003C\/a\u003E is a lot better than the powder as the powder looses its flavor over time. I associate \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cloves\" target=\"_blank\"\u003Ecloves\u003C\/a\u003E with my perfumed basmati rice and studding oranges with \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cloves\" target=\"_blank\"\u003Ecloves\u003C\/a\u003E for a natural air freshener. I also add a few in winter soups like a steaming Mulligatawny soup for that extra warmth on cold days. \u003C\/p\u003E\u003Ch2\u003E\u003Cfont style=\"font-weight: bold\"\u003EFeenugreek\u003C\/font\u003E\u003C\/h2\u003E\u003Cp\u003E\u003Ca title=\"Spices-022016-by Meeta-K.Wolff-0119\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/24682855169\/\"\u003E\u003Cimg alt=\"Spices-022016-by Meeta-K.Wolff-0119\" src=\"https:\/\/farm2.staticflickr.com\/1538\/24682855169_e39e239716_b.jpg\" width=\"640\" height=\"960\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/01\/bollywood-cooking-india-home-of-spices.html#fenugreekseeds\" target=\"_blank\"\u003E\u003Cstrong\u003EFenugreek\u003C\/strong\u003E\u003C\/a\u003E, reminds me of those aloo methi parathas (potato \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/01\/bollywood-cooking-india-home-of-spices.html#fenugreekseeds\" target=\"_blank\"\u003Efenugreek\u003C\/a\u003E leaves Indian flat-bread) my nani made. The leaves grew wild in a field next to their home in Delhi. The stony seeds are a yellowish-brown and look like very tiny pebbles. The bittersweet bouquet is almost like burnt sugar and has a warm penetrating aroma when they are roasted. Grind the seeds into a powder when required as the powders are often of an inferior quality. I often use \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/01\/bollywood-cooking-india-home-of-spices.html#fenugreekseeds\" target=\"_blank\"\u003Efenugreek\u003C\/a\u003E in my curry powder mixes and I love adding it to fish curries and it always used in my Indian chickpea pancakes. It is often also incorporated in my chutneys and pickles and if i can find the leaves I often use them in my dal. \u003C\/p\u003E\u003Ch2\u003E\u003Cfont style=\"font-weight: bold\"\u003EStar Anise \u003C\/font\u003E\u003C\/h2\u003E\u003Cp\u003E\u003Ca title=\"Spices-022016-by Meeta-K.Wolff-0088\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/24932416472\/\"\u003E\u003Cimg alt=\"Spices-022016-by Meeta-K.Wolff-0088\" src=\"https:\/\/farm2.staticflickr.com\/1499\/24932416472_22a0a8e94b_b.jpg\" width=\"640\" height=\"960\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/02\/sugar-spice-sweet-spiced-risotto-with.html#staranise\" target=\"_blank\"\u003EStar Anise\u003C\/a\u003E\u003C\/strong\u003E, I have to admit is a spice I learnt to love when I moved to Germany. My mother-in-law uses it to spice up her red cabbage or gravies for goose or duck. I often use it for my Asian style dishes with beef and poultry as it brings out a gorgeous evocative flavor of anise seed and licorice - it adds an unique touch in these dishes. I also add a small pod to my tomato sauces or braised beef dishes, which takes the dish to an entirely new level.\u0026nbsp; A little goes a long way in terms of flavoring the dish so spice with care. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Spices-022016-by Meeta-K.Wolff-0129\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/25024134926\/\"\u003E\u003Cimg alt=\"Spices-022016-by Meeta-K.Wolff-0129\" src=\"https:\/\/farm2.staticflickr.com\/1441\/25024134926_1a49461091_b.jpg\" width=\"640\" height=\"960\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003ESpices transform the dishes by adding a new range of flavors. Whether it is a hint of sweetness or a kick of heat, a simple meal is taken to a higher level by a sprinkling of spices. Seasoning with spices can for some be a little intimidating, but with a little time and practice it will become easy to understand how each one adds flavor to your dishes and how to pair them with other spices. My \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/01\/bollywood-cooking-india-home-of-spices.html\" target=\"_blank\"\u003EEnspiceopedia\u003C\/a\u003E is a great place to start but also check out my \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/p\/food-guide.html\" target=\"_blank\"\u003E\u003Cstrong\u003EFood Guide\u003C\/strong\u003E\u003C\/a\u003E category where I share lots of valuable information about many \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/p\/food-guide.html#Herbs\" target=\"_blank\"\u003Eherbs and spices\u003C\/a\u003E and of course take a peek at my\u003Cstrong\u003E \u003C\/strong\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/p\/food-guide.html#IndianSpiceKitchen\" target=\"_blank\"\u003E\u003Cstrong\u003EIndian Spice pantry\u003C\/strong\u003E\u003C\/a\u003E. Cook Smarts has a few fantastic info-graphics for \u003Ca href=\"https:\/\/de.pinterest.com\/pin\/110197522110621667\/\" target=\"_blank\"\u003Espices by cuisine\u003C\/a\u003E, \u003Ca href=\"https:\/\/de.pinterest.com\/pin\/110197522110621665\/\" target=\"_blank\"\u003Epopular spice blends\u003C\/a\u003E and \u003Ca href=\"https:\/\/de.pinterest.com\/pin\/110197522110621664\/\" target=\"_blank\"\u003Ea spice guide to flavoring\u003C\/a\u003E. \u003C\/p\u003E\u003Cp\u003ELooking for spicy ideas to cook up? Well you certainly are at the right place for that. \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/10\/BasicIndianChickenCurry.html\" target=\"_blank\"\u003E\u003Cstrong\u003EThe basics of a chicken curry\u003C\/strong\u003E\u003C\/a\u003E\u003Cbr \/\u003E\nEverything you need to know about making an aromatic chicken curry, spiced with subtle \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cinnamon\" target=\"_blank\"\u003Ecinnamon\u003C\/a\u003E, \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#turmeric\" target=\"_blank\"\u003Eturmeric\u003C\/a\u003E, \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#greencardamom\" target=\"_blank\"\u003Ecardamom\u003C\/a\u003E, \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#corianderseeds\" target=\"_blank\"\u003Ecoriander seeds\u003C\/a\u003E, \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cumin\" target=\"_blank\"\u003Ecumin seeds\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/02\/bollywood-cooking-lamb-balti.html\"\u003E\u003Cstrong\u003ELamb Balti\u003C\/strong\u003E\u003C\/a\u003E\u003Cbr \/\u003E\nA gorgeous melange of spices like \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#fenugreekseeds\" target=\"_blank\"\u003Efeenugreek seeds\u003C\/a\u003E, \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#fennelseeds\" target=\"_blank\"\u003Efennel seeds\u003C\/a\u003E, \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#mustardseeds\" target=\"_blank\"\u003Emustard seeds\u003C\/a\u003E that makes my balti dish uniquely aromatic and simply delightful \u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003EMy mum’s \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/05\/mums-simply-sauteed-spiced-indian.html\" target=\"_blank\"\u003ESautéed Spiced Indian Cabbage and Fennel\u003C\/a\u003E\u003Cbr \/\u003E\n\u003C\/strong\u003EA simple homey dish of cabbage and fennel sautéed with spices like \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#mustardseeds\" target=\"_blank\"\u003Emustard seeds\u003C\/a\u003E, \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cumin\" target=\"_blank\"\u003Ecumin seeds\u003C\/a\u003E and \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#turmeric\" target=\"_blank\"\u003Eturmeric\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/01\/szechwan-pepper-and-ginger-mixed.html\" target=\"_blank\"\u003ESzechwan Pepper and Ginger Mixed Sprouts\u003C\/a\u003E \u003Cbr \/\u003E\n\u003C\/strong\u003ELemony tones of \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/01\/szechwan-pepper-and-ginger-mixed.html#szechwan\" target=\"_blank\"\u003ESzechwan Peppercorns\u003C\/a\u003E infuse this Asian inspired easy dish\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/11\/green-tea-honey-saffron-poached-pears.html\" target=\"_blank\"\u003E\u003Cstrong\u003EGreen Tea Honey Saffron Poached Pears on Skyr\u003C\/strong\u003E\u003C\/a\u003E\u003Cbr \/\u003E\nMy divine breakfast or dessert dish has hints of \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cinnamon\" target=\"_blank\"\u003Ecinnamon\u003C\/a\u003E, \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/02\/sugar-spice-sweet-spiced-risotto-with.html#staranise\" target=\"_blank\"\u003Estar anise\u003C\/a\u003E and \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/09\/bollywood-cooking-kesar-di-kheer.html#saffron\" target=\"_blank\"\u003Esaffron\u003C\/a\u003E\u0026nbsp;\u003Cstrong\u003E\u0026nbsp;\u003C\/strong\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/12\/CardamomInfusedChallah.html\" target=\"_blank\"\u003E\u003Cstrong\u003ECardamom infused challah\u003C\/strong\u003E\u003C\/a\u003E\u003Cbr \/\u003E\nWhat would my yeasty sweet challah be without one of my favorite spices - \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#greencardamom\" target=\"_blank\"\u003Ecardamom\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/06\/Kanelbullar.html\" target=\"_blank\"\u003E\u003Cstrong\u003EKnallebullar - Swedish Cinnamon Buns\u003C\/strong\u003E\u003C\/a\u003E\u003Cbr \/\u003E\nOr those amazing soft pillow-y buns flavored with \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cinnamon\" target=\"_blank\"\u003Ecinnamon\u003C\/a\u003E and \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#greencardamom\" target=\"_blank\"\u003Ecardamom\u003C\/a\u003E. \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003EI hope you enjoyed my first edition of Spice Infusions. I hope that with this project I am able to present and share the incredible value and pure joy spices bring to our kitchens and homes. Make sure you join me next month again as my other spice sisters and I share three new spices. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\"\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2016 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/9207141226902237181\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2016\/02\/spice-infusions-i.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/9207141226902237181"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/9207141226902237181"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2016\/02\/spice-infusions-i.html","title":"Spice Infusions: Star Anise | Cinnamon | Nigella Seeds | Carom Seeds | Fenugreek"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"thr$total":{"$t":"9"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-193751203208374163"},"published":{"$t":"2015-11-18T09:30:00.000+01:00"},"updated":{"$t":"2015-11-18T09:40:00.317+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scandinavian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thanksgiving\/Christmas Recipes"}],"title":{"type":"text","$t":"Green Tea Honey Saffron Poached Pears on Skyr"},"content":{"type":"html","$t":"\u003Ca title=\"Green Tea Honey Saffron Poached Pears-Meeta K. Wolff-0039\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/11\/green-tea-honey-saffron-poached-pears.html\"\u003E\u003Cimg alt=\"Green Tea Honey Saffron Poached Pears-Meeta K. Wolff-0039\" src=\"https:\/\/farm6.staticflickr.com\/5688\/22673687979_6538e517d0_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EWhen people find out or realize that food is not only my hobby but also work – that I blog about food, shoot and style food and obviously cook with a lot of food – they are often curious about the kind of cuisine I cook at home. Probably expecting me to define myself to one specific cuisine – probably Indian. They are often fascinated when I tell them that I truly enjoy blending ingredients to give a variety of different flavors in combinations that come together often as an idea or experiment. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EIt’s dishes like the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/07\/dark-chocolate-cherry-and-tahini.html\"\u003Edark chocolate and tahini clafoutis\u003C\/a\u003E, the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/02\/brunost-cheese-panna-cotta-with-sticky.html\"\u003EBrunost cheese panna cotta with sticky toffee pears\u003C\/a\u003E, or the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/03\/fusion-food-ossobuco-with-prunes.html\"\u003Eossobucco with prunes apricots and saffron\u003C\/a\u003E that keeps me moving in my kitchen. An interesting ingredient, a notion of a flavor, a memory of a meal and I am off with my idea. \u003C\/p\u003E\u003Cp\u003EInfluences for my ideas are – not surprisingly the Middle Eastern and Indian cuisines with a heavy pinch of Asian and often some Italian, German and Scandinavian thrown in for a stimulating mix. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Green Tea Honey Saffron Poached Pears-Meeta K. Wolff-0013\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/11\/green-tea-honey-saffron-poached-pears.html\"\u003E\u003Cimg alt=\"Green Tea Honey Saffron Poached Pears-Meeta K. Wolff-0013\" src=\"https:\/\/farm1.staticflickr.com\/564\/23052374842_418e95dab9_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EThis dessert is the perfect example of simple yet intriguing ideas that are created and developed with an uncomplicated ingredient. In this case it was honey. I was asked to shoot a few shots for the wonderful \u003Ca href=\"http:\/\/www.balqees.com\/#4\"\u003EBalqees Raw Honey \u003C\/a\u003Eto present their beautiful raw honey in scene with different dishes – sweet and savory. I’ve been having fun developing the recipes for this project almost a bit more than the actual task of styling and shooting. \u003C\/p\u003E\u003Cp\u003EGreen tea is mixed with raw honey, orange slices and infused with cinnamon, star anise and an extravagant pinch of saffron for color and that oriental flavor. In this liquid I have poached my lovely sweet Conference pears and to complete this as a delightful dessert I serve the pears on a smooth and creamy Skyr. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Green Tea Honey Saffron Poached Pears-Meeta K. Wolff-0035\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/23039932416\/in\/dateposted-public\/\"\u003E\u003Cimg alt=\"Green Tea Honey Saffron Poached Pears-Meeta K. Wolff-0035\" src=\"https:\/\/farm6.staticflickr.com\/5707\/23039932416_67c50610c8_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003ESkyr is one of the products I totally fell in love with when I was in Norway and Denmark a few years ago. Skyr is a cultured dairy product that is thick and creamy and tangy like Greek yogurt and reminiscent of quark and it comes from the uncharted foodie country of Iceland. Imagine a rich, dense creamy yogurt-like product that is so thick you can almost slice it. How it can still have 0% milk fat is a mystery to me. Skyr, however is not yogurt but a fresh skim-milk cheese, strained to a whipped custard-like consistency and feels like velvety pudding in your mouth. As it is strained to such a density, it requires about three times more milk to produce than yogurt, which means it is higher in protein and calcium.\u003C\/p\u003E\u003Cp\u003EThat is where the current issues are beginning to arise as Skyr becomes more mainstream and is being called the next superfood, farmers in Iceland just are not able to keep up with the demand. With a population of dairy cows of only 25,000 animals, Icelandic farmers are particular not to force more milk production from the cows to keep the quality high. While the original Icelandic brand is unbeatable there are German and Danish brands, using local milk from local dairy farmers. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Green Tea Honey Saffron Poached Pears-Meeta K. Wolff-0049\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/11\/green-tea-honey-saffron-poached-pears.html\"\u003E\u003Cimg alt=\"Green Tea Honey Saffron Poached Pears-Meeta K. Wolff-0049\" src=\"https:\/\/farm1.staticflickr.com\/671\/23065976975_c86c5012cb_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EI adore using Sykr for smoothies with berries, mangoes and other fruit, or simple add chunks of persimmon, nuts, honey and chia seeds for a tangy and delicious breakfast. For this dessert Skyr is the best partner keeping it a light and healthy dessert with only the honey to sweeten the pears. Drizzle the wonderful poaching liquid over the Skyr and spoon it together with chunks of the soft honey pears – bliss! \u003C\/p\u003E\u003Cdiv class=\"recipe\" itemscope=\"itemscope\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Green Tea Honey Saffron Poached Pears on Skyr\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/green-tea-honey-saffron-poached-pears-on-skyr\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca title=\"Green Tea Honey Saffron Poached Pears-Meeta K. Wolff-0039\" href=\"http:\/\/www.whatsforlunchhoney.net\/2015\/11\/green-tea-honey-saffron-poached-pears.html\"\u003E\u003Cimg alt=\"Green Tea Honey Saffron Poached Pears-Meeta K. Wolff-0039\" src=\"https:\/\/farm6.staticflickr.com\/5688\/22673687979_6538e517d0_b.jpg\" width=\"240\" itemprop=\"photo\" \/\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E     \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT25M\"\u003E25 min\u003C\/time\u003E     \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT60M\"\u003E60 minutes\u003C\/time\u003E     \u003Cbr \/\u003E\nServes: \u003Cspan itemprop=\"yield\"\u003E4\u003C\/span\u003E     \u003Cbr \/\u003E\n\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EIngredients\u003C\/h2\u003E\u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E1 organic orange, cut into slices \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E400ml green tea \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g raw honey (I used \u003Ca href=\"http:\/\/www.balqees.com\/\" target=\"_blank\"\u003EBalqees Raw Honey\u003C\/a\u003E) \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 cinnamon stick \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 star anise \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003EPinch of saffron \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E4 pears (Conference or Abate), peeled \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E200g skyr \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E60g chopped walnuts \u003C\/li\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 tablespoons chia seeds \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ch2\u003E\u0026#160;\u003C\/h2\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003EPut the green tea, orange slices, cinnamon stick, star anise, honey and saffron in a large saucepan and heat over medium heat. \u003C\/li\u003E\n\u003Cli\u003EOnce the liquid has started to boil, reduce the heat and place the peeled pears into the saucepan. Depending on the size of your pears poach the fruit for 15 - 20 minutes, turning every so often so that the pears take on an even color from the saffron. Once the pears have softened, remove from the heat and allow to cool and steep. Overnight steeping is recommended as the pears really take on a lovely flavor from the poaching liquid. \u003C\/li\u003E\n\u003Cli\u003EDivide the skyr into 4 bowls, scatter with walnuts and chia seeds then place a pear on top. Drizzle a tablespoon or more of the poaching honey saffron liquid over the pear and the skyr. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cb\u003ENotes\u003C\/b\u003E     \u003Cbr \/\u003E\nIf you want to sweeten the skyr add a tablespoon of honey and mix before plating.     \u003Cbr \/\u003E\nOther spices work well with this dessert too. Try \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#greencardamom\" target=\"_blank\"\u003Ecardamom\u003C\/a\u003E or \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cloves\" target=\"_blank\"\u003Ecloves\u003C\/a\u003E.     \u003Cbr \/\u003E\nGrated dark chocolate adds another gorgeous and decadent level to the dessert. \u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Green Tea Honey Saffron Poached Pears-Meeta K. Wolff-0028\" href=http:\/\/www.whatsforlunchhoney.net\/2015\/11\/green-tea-honey-saffron-poached-pears.html\"\u003E\u003Cimg alt=\"Green Tea Honey Saffron Poached Pears-Meeta K. Wolff-0028\" src=\"https:\/\/farm1.staticflickr.com\/579\/22673690639_90c69c81ed_b.jpg\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EThere are a burst of flavors and textures that come together to give a magnificent, easy dessert. The pears can be prepared the night before, allowing for an intensive infusion and once the creamy, silky Skyr is spooned into the bowls, the gorgeous saffron and honey flavored liquid drizzled on the Skyr and the soft pear placed delicately over the top, sprinkled with a few crunchy walnuts and chia seeds - every single mouth will be watering. For us the honey in the poaching liquid is enough when it comes to sweetness but you are free to sweeten according to your own tastes. If you cannot find Skyr use drained \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/10\/quark-recipe.html\" target=\"_blank\"\u003Equark\u003C\/a\u003E, or labneh or even good old Greek yogurt.\u003C\/p\u003E\u003Cp\u003ELast week I was away in Leipzig, a city I lived in for 3 years and the city where my son was born. I was working on a fun project with the German MDR TV on the topic of healthy indulgences. Together with a lovely fellow foodie Claudia Friedrich of \u003Ca href=\"http:\/\/heldenk\u0026uuml;che.net\/#\/zu-hause\" target=\"_blank\"\u003EHeldenküche\u003C\/a\u003E we spent the day in Leipzig in a cooking studio cooking up some great healthy recipes, visiting the local market and talking about what indulgences mean to us. The short feature will be aired on 26 November and I hope to share the link with you here. Follow me on \u003Ca href=\"https:\/\/www.instagram.com\/meetakwolff\/\" target=\"_blank\"\u003EInstagram\u003C\/a\u003E and join me as I share my adventures and daily shots with you. \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/www.instagram.com\/meetakwolff\/\" target=\"_blank\"\u003E\u003Cimg title=\"2015-11-11 10.44.23 1\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"2015-11-11 10.44.23 1\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiRAZxjdwAKSrd7ujRW2XbK86xx2qhlDKaZQSkRPLD5BAooQdFGKro1CnBum_XPiojYKyhKq6g9yk6ZcowaZrwoBZF_9IB1YA77Nh7T2NfpxhQK1kxHE6uKumRNjEHEIBY9T74l-A\/?imgmax=800\" width=\"640\" height=\"959\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/www.instagram.com\/meetakwolff\/\"\u003E\u003Cimg title=\"2015-11-12 08.37.17 1\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"2015-11-12 08.37.17 1\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzeZ5QmlSgrSE7aa_NRyg1jVRm_lq4lQtkRAQIFYaHc835iVwSqNv-70w3QLqqfG63LhOeTtzIfu68RaUAqUdOgBiQ68edvtUyQd-_HLSLjH3JeRwdzkLF3Z6_9KVvbuT-s3LQLg\/?imgmax=800\" width=\"640\" height=\"853\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEghAnPEDOH0iTUlckFKNCJLKu1U2o2yQcyddKFTla2JDHqIyTyMGzxB3LE_CmohXN3RuB0FYbHVcyi8UeuTB3DDdE_T2oVPnMJXlIPcwI5P01T_wqaR_4dLb3RSEzn-fCJlIxhDtg\/s1600-h\/2015-11-12%25252009.13.04%2525201%25255B4%25255D.jpg\"\u003E\u003Cimg title=\"2015-11-12 09.13.04 1\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"2015-11-12 09.13.04 1\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh4Kfsi6VeP9_CjSYzPLGq9S-39Ipl-lfrZrzQPfuo4QeUodYqGaUAOV93D-KW37WmoVJegYLP9k-buiYCdJpx3K3FJZ6DKtlRDhRsQc3xCAFgkZcUBtsvZrit36JOl_qoX6b62Dg\/?imgmax=800\" width=\"640\" height=\"641\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhV6fVwu6tGArE3vw6rucsgzIEFY98NDAlSeuYybpPt3RLcJW1Ol4RMgjdNC8v2X7GZ4Y2sgHngUBKazewboTxPBBHQmaDEjv4KnMt3I5lS37mZA6WYejxvdI9F2IzwqBGbXd_opg\/s1600-h\/2015-11-16%25252010.06.09%2525201%25255B4%25255D.jpg\"\u003E\u003Cimg title=\"2015-11-16 10.06.09 1\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"2015-11-16 10.06.09 1\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEidqR5XDdbwkANzbVGpqzwISRlbKaQMWjHpBjJF8kL7CTIAacvoHiyvbZaaBZCnODODupvT7Pc3_uaWEDvs-6nXqw9WIaynYedpnYtVbSZMGe-EyPSGJoME1SYbFjRLEeqzWP1piw\/?imgmax=800\" width=\"640\" height=\"960\" \/\u003E\u003C\/a\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these creamy dessert ideas from What’s for lunch, Honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg title=\"Saffron Raspberry Eton Mess (0086) by Meeta K. Wolff\" alt=\"Saffron Raspberry Eton Mess (0086) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8427\/7584850886_d15fddc480_b.jpg\" width=\"160\" height=\"239\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg title=\"Chocolate Pavlova (0009) by MeetaK\" border=\"0\" alt=\"Chocolate Pavlova (0009) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjjzkjy5H9CuZc-l1m-uKjkMnB8z09wH1XdKXAN-2YqlWTm8fT1cFaf1u5ePENdc5Anb7fuLoJVjDOJ6St9Wj7-EfJ0fI1i9hj4m47uvFtzvSmd1oqhtbC78aiEnZqam9upjNxDag\/?imgmax=800\" width=\"160\" height=\"241\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg title=\"Advocaat Cream (0033) by Meeta K. Wolff\" border=\"0\" alt=\"Advocaat Cream (0033) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjwkkBRbXVwnokgbHduUJUcBZ2vd1FI3dzMKMACanfBjy-jJhdAcmnTP_66FV148jPMGt05T1l8grkO76wU7VdiKU7Hbd7_irqQ-2WLfFewAdD2TZG4WCJhfsRmMOZvlk-9NtgcKg\/?imgmax=800\" width=\"160\" height=\"240\" \/\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/07\/SaffronRaspberryEtonMess.html\"\u003EEton Mess with Saffron Raspberries and White Currants\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/06\/daring-bakers-chocolate-pavlova-with.html\"\u003EPavlova Chocolate with Chocolate Mascarpone Mousse, Honey Roasted Peaches and Fresh Raspberries\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cstrong\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/11\/spiced-advocaat-custard.html\" target=\"_blank\"\u003ESpiced Advocaat Custard\u003C\/a\u003E\u003C\/strong\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2015 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/193751203208374163\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/11\/green-tea-honey-saffron-poached-pears.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/193751203208374163"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/193751203208374163"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2015\/11\/green-tea-honey-saffron-poached-pears.html","title":"Green Tea Honey Saffron Poached Pears on Skyr"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiRAZxjdwAKSrd7ujRW2XbK86xx2qhlDKaZQSkRPLD5BAooQdFGKro1CnBum_XPiojYKyhKq6g9yk6ZcowaZrwoBZF_9IB1YA77Nh7T2NfpxhQK1kxHE6uKumRNjEHEIBY9T74l-A\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"9"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-7337964617015443110"},"published":{"$t":"2014-05-21T15:33:00.000+02:00"},"updated":{"$t":"2014-05-21T15:33:52.518+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Legumes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Baked Eggs with Spiced Chickpeas and Chard"},"content":{"type":"html","$t":"\u003Ca title=\"Baked Spiced Chickpeas and Chard with Eggs -0183 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/14037536069\"\u003E\u003Cimg alt=\"Baked Spiced Chickpeas and Chard with Eggs -0183\" src=\"https:\/\/farm6.staticflickr.com\/5589\/14037536069_aca32bb2eb_o.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EWhen things begin to move – they really roll. It’s been a busy few weeks for me, juggling the tasks on the various projects I am working on. There are no complaints as I am so happy to be in the process of moving forward, focused and ready to tackle all kinds of issues and chores I am faced with. Some tasks fall so very easily into place each process integrating into the other effortlessly. Others are more taxing and demanding, requiring more attention and often a lot more nerves. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EThere are going to be ups and downs. I need to remind myself that always. Tenaciously tough tasks need more determination and more creativity. These might be exhausting but the challenge lies in finding a workable solution. Then the tide changes and I am riding on an easy flowing wave where everything just falls into place, fluently and smoothly. I grow more with both situations and I learn so much with the people I work with. \u003C\/p\u003E\u003Cp\u003EWe’re almost halfway through the year already and as I review it thoughtfully it feels good to take stock of everything that is happening. I just need to remember to breathe and take a pause, some time to myself. While a lot happens around me I need to make sure not to drown. There is a danger of finding peace in the cool depths of oblivion. Rising up to break the surface for a gasp of fresh air is vital to keep from sinking further.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Chard -0180 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/14224198785\"\u003E\u003Cimg alt=\"Chard -0180\" src=\"https:\/\/farm6.staticflickr.com\/5577\/14224198785_efac4b0ee6_o.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EWhen I feel the need to come up for air I often find myself here. To write, to share my thoughts, ideas and recipes. The warm weather beckons me to take solace in the garden. Planting my tomatoes and tending my herbs allow me to tank on energy and align my bearings. Last week I downloaded the entire Jane Austin collection as audible books that I now carry on my smartphone. After reading the classic collection every year since the age of 18 I am finding new pleasures in hanging in my hammock for 30 to 40 minutes at a stretch and just listening to the trials and tribunes of Mr. Darcy and Elisabeth Bennet, or Fanny Price and Edmund Bertam et al. A breather for a while before I am taken up by the whirlwind again. My family, photo shoots, workshops, magazine articles and cooking projects – I am ready for the challenge.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Baked Spiced Chickpeas and Chard with Eggs-0190 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/14201048316\"\u003E\u003Cimg alt=\"Baked Spiced Chickpeas and Chard with Eggs-0190\" src=\"https:\/\/farm6.staticflickr.com\/5191\/14201048316_784abfae60_o.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EThis dish is quick, easy, and full of bursting flavor. It is great on its own for a fast lunch or the perfect side to chicken or fish at dinner with a bunch of friends. If legumes and eggs are what you love this dish has it. Perfect for one – the fork, the hammock and the audio book. A great crowd pleaser – glasses of fruity sangria, lively chatter and glorious stars in the sky. It works – every time. I serve it with a thick \u003Ci\u003Elabneh \u003C\/i\u003Edrizzled with a fruity olive oil and sprinkled with sumac. But it would easily work with a cucumber \u003Ci\u003Eraita \u003C\/i\u003Eand some warm \u003Ci\u003Enaans \u003C\/i\u003Etoo. \u003C\/p\u003E\u003Cp\u003EEnjoy!\u003C\/p\u003E\u003Cdiv class=\"hrecipe\" style=\"border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; border-bottom: #ff9900 1px dotted; padding-bottom: 5px; padding-top: 5px; padding-left: 5px; border-left: #ff9900 1px dotted; padding-right: 5px; background-color: #fbfaf7\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Baked Eggs with Spiced Chickpeas and Chard\u003C\/strong\u003E \u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/baked-eggs-with-spiced-chickpeas-and-chard\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca title=\"Baked Spiced Chickpeas and Chard with Eggs -0186 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/14201048186\"\u003E\u003Cimg alt=\"Baked Spiced Chickpeas and Chard with Eggs -0186\" src=\"https:\/\/farm3.staticflickr.com\/2919\/14201048186_4a6c7203c1_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E20 minutes\u003Cspan title=\"PT20M\" class=\"value-title\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nTotal Time: \u003Cspan class=\"duration\"\u003E60 minutes\u003Cspan title=\"PT60M\" class=\"value-title\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nServes: \u003Cspan class=\"yield\"\u003E6\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E400g can of chickpeas, drained \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E3 teaspoons olive oil \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 onions, thinly sliced \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E4 garlic cloves, crushed \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 ½ teaspoon smoked chipotle paprika \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 teaspoons ground cumin \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 teaspoons ground coriander \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E400g can tomatoes \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 whole roasted peppers from a jar, cut into strips \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E180g chard, chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E6-8 eggs \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003Ewhole wheat pita or crusty bread for scooping \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003ERinse and drain the chickpeas. Preheat oven to 180C. Heat olive oil in a saucepan, add onion and garlic and sauté over low-medium heat until caramelized. This should take about 8-10 minutes. \u003C\/li\u003E\n\u003Cli\u003EAdd spices, sauté until fragrant for another 1 minute, then add the roasted peppers from the jar. Pour the tomato, breaking up with a wooden spoon and then stir through chickpeas and eventually a glass of water, simmer for about 8 to 10 minutes until thick. Season to taste and add chard stirring it through the mixture. \u003C\/li\u003E\n\u003Cli\u003ESpoon chickpea mixture into a shallow ovenproof dish or a cast iron skillet. Make eight indents in mixture with a spoon, crack an egg into each. Bake until eggs are just set - this should take about 15 minutes. Serve hot with pita or crusty bread. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cb\u003ENotes\u003C\/b\u003E     \u003Cbr \/\u003E\nYou can make variations of this by using spinach or kale instead of chard.     \u003Cbr \/\u003E\nUse a mixture of legumes instead of just chickpeas.     \u003Cbr \/\u003E\nThis makes a fantastic side to chicken or fish too.      \u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Baked Spiced Chickpeas and Chard with Eggs -0186 by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/14201048186\"\u003E\u003Cimg alt=\"Baked Spiced Chickpeas and Chard with Eggs -0186\" src=\"https:\/\/farm3.staticflickr.com\/2919\/14201048186_5ccf10be96_o.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EThis dish is the typical meal I prepare when I am craving flavors from my favorite ingredients all at once. I love eggs and legumes and being an Indian the spices get my tastebuds tingling. Rustic bread, pita or \u003Ci\u003Enaans \u003C\/i\u003Eare the eligible partners for dunking and scooping and the \u003Ci\u003Elabneh \u003C\/i\u003E(or the \u003Ci\u003Eraita\u003C\/i\u003E) are ideal condiments to cool the palate. \u003C\/p\u003E\u003Cp\u003E\u003Cfont size=\"3\"\u003E\u003Cstrong\u003EWorkshop Updates\u003C\/strong\u003E\u003C\/font\u003E\u003C\/p\u003E\u003Cp\u003EAs I wrap up the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/05\/VeniceWorkshopRecap.html\" target=\"_blank\"\u003EVenice Workshop\u003C\/a\u003E behind the scenes and still linger a little longer on the grand memories, I am \u003Cstrong\u003Etaking big steps towards \u003C\/strong\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/02\/HelsinkiWorkshop.html\" target=\"_blank\"\u003E\u003Cstrong\u003EHelsinki\u003C\/strong\u003E\u003C\/a\u003E as \u003Ca href=\"http:\/\/insimoneskitchen.com\/\" target=\"_blank\"\u003ESimone\u003C\/a\u003E, \u003Ca href=\"http:\/\/www.jotainmaukasta.fi\/\" target=\"_blank\"\u003EMari\u003C\/a\u003E and I put the final touches for the workshop in Finland. I am excited. I have always wanted to visit Finland and while it will take me there for just a few days I will be staying a little longer to discover Helsinki. This week I started to make progress with the \u003Cstrong\u003EDubai workshop in October\u003C\/strong\u003E and how easily everything has fallen into place. Dates have been blocked, a new location has been secured and there are many new ideas flowing easily behind the scenes. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EBerlin is up next!\u003C\/strong\u003E Thrilled to be having such positive response and see people will be joining Simone, \u003Ca href=\"http:\/\/www.confiture-de-vivre.de\/\" target=\"_blank\"\u003ESandy\u003C\/a\u003E and me this summer from all over Europe. But we still \u003Cstrong\u003Ehave some capacity\u003C\/strong\u003E, so if you are keen to join us on a 2-day special where you will spend \u003Cstrong\u003Eplenty of time with like-minded people working on honing your skills and creativity\u003C\/strong\u003E, please take a moment to browse through the programme.     \u003Cbr \/\u003E\nKeep yourself updated on all upcoming workshops \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/p\/food-photography-styling-workshops.html\" target=\"_blank\"\u003Ehere\u003C\/a\u003E. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/04\/berlin-food-photography-and-styling.html\"\u003E\u003Cimg alt=\"BerlinBadge2014-sidebar\" src=\"https:\/\/farm8.staticflickr.com\/7241\/13587051293_d91e1b7acb.jpg\" width=\"350\" height=\"389\" \/\u003E\u003C\/a\u003E    \u003Cbr \/\u003E\n2-day workshop in the trendy capital     \u003Cbr \/\u003E\n\u003Cb\u003EBerlin, Germany\u003Cb\u003E       \u003Cbr \/\u003E\n4th - 5th July 2014         \u003Cbr \/\u003E\n\u003Cb\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/04\/berlin-food-photography-and-styling.html\"\u003EWorkshop programme\u003C\/a\u003E\u003C\/b\u003E        \u003Cbr \/\u003E\n\u003Cb\u003E\u003Ca href=\"https:\/\/docs.google.com\/forms\/d\/1apKT83Gg1PCc1sk8iSRWypcI4rUfxZocITXnz1px1sc\/viewform\"\u003ERegister for the Berlin here!\u003C\/a\u003E\u003C\/b\u003E\u003C\/b\u003E\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhdb75RnQGAY8XXyEkT26NMCGuUdROVtYnCcZB3i8tUzyQJbqZ3UVv4wmZ1hARh1KA7f6vjHUL2l3EM8aYpXNzBNu6yvtt8A7Tjl78pGgfZ1uf_wKCg772MMPwAKlQSvqMXIObiCg\/s1600-h\/10694543204_004a19464e_b%25255B2%25255D.jpg\"\u003E\u003Cimg title=\"10694543204_004a19464e_b\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"10694543204_004a19464e_b\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjlMlgfJ2ZJQbK5zPfKekVt-SGp_B9dvBgwFPuuKNTw0V-gXz5nYCxTssGYVCO9KKB7sSNVdbgUDZRzY24pTl02Fe5ODLpOspv6A7HtaYoXHhpR6f5YfQ9letjDKz-NCMHW5KqJGQ\/?imgmax=800\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgmJSNT2kcdllyBUYzn3QHaVl69QtPtnIIAXirP9FMtT7X4zTRpkETIuBvEocaANtYkktnXWttqjjLIlWY8qAU4WrOSzL_cp9J40ahv2jAArNRZeR9SC9cwiUsoB0iIcK2Tk8mnFQ\/s1600-h\/LambLentilSalad_0005-CR_thumb%25255B2%25255D%25255B2%25255D.jpg\"\u003E\u003Cimg title=\"LambLentilSalad_0005-CR_thumb[2]\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"LambLentilSalad_0005-CR_thumb[2]\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiAfbL08o0aRVoGnjn991dlkn87mquNUn0C3BN8FKss11jBqNHARcyhCXqmpj5M9lnydAQR108J9MRU8PKlbffePaF-QmFh2pmRDoD1eEHxeIogFdYY5IkuVeJzEQWcaPFn67F0oA\/?imgmax=800\" width=\"160\" height=\"241\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjZ8gD5Ozs9ert85PfjJgDoL-LUPRGjY6-_Zxm2bhujJX0RhN_O1Gc8tE0DTuHc2RER_a6Pw90tf7Rte2zc4NSGLYA9JUV0o8Sw8Z_q-NzZB_tNcrZdGtvM75pG5pu6hK6R2ilqxQ\/s1600-h\/BlackBeanQuesadillas01framed%25255B2%25255D%25255B2%25255D.jpg\"\u003E\u003Cimg title=\"BlackBeanQuesadillas01framed[2]\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"BlackBeanQuesadillas01framed[2]\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEheucOPEF5CoFZNs6q-dbBGFNjDsSFBx3kqiZuDea5aRcHJUxhcKm1vVnOQ9jr-O0tY-2dbGCCxJRGTiqqiS5F_E7OfmyRGc9PKmvHA7DK5QXTntRpeZIPg6g4yPlABnqqdUu0sjw\/?imgmax=800\" width=\"160\" height=\"241\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/11\/DalFry.html\" target=\"_blank\"\u003EDal Fry – Lentils The Punjabi Way\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/10\/warm-lentil-salad-with-dried-cherries.html\" target=\"_blank\"\u003EWarm Lentil Salad with Dried Cherries, Feta and a Herb Marinated Lamb Fillet\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/07\/fiesta-time-black-bean-and-goat-cheese.html\" target=\"_blank\"\u003EBlack Bean and Goat Cheese Quesadillas\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2013 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/7337964617015443110\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2014\/05\/BakedEggsSpicedChickpeas.html#comment-form","title":"12 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/7337964617015443110"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/7337964617015443110"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2014\/05\/BakedEggsSpicedChickpeas.html","title":"Baked Eggs with Spiced Chickpeas and Chard"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjlMlgfJ2ZJQbK5zPfKekVt-SGp_B9dvBgwFPuuKNTw0V-gXz5nYCxTssGYVCO9KKB7sSNVdbgUDZRzY24pTl02Fe5ODLpOspv6A7HtaYoXHhpR6f5YfQ9letjDKz-NCMHW5KqJGQ\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"12"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-3990223448722516104"},"published":{"$t":"2013-12-18T10:00:00.000+01:00"},"updated":{"$t":"2013-12-18T10:00:05.439+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"French"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thanksgiving\/Christmas Recipes"}],"title":{"type":"text","$t":"Christmas: Spekulatius Spiced Madeleines"},"content":{"type":"html","$t":"\u003Ca title=\"Spekulatius Spice Madeleines-0081 by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/11407135874\/\"\u003E\u003Cimg alt=\"Spekulatius Spice Madeleines-0081 by Meeta K. Wolff\" src=\"http:\/\/farm4.staticflickr.com\/3756\/11407135874_f42ed4030f_b.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EThe Holiday time is often brimming with emotion, where anxiety, cheerfulness and the grey areas are entwined with each other. There will be some who have happy memories of Christmases past, while others face a painful time to endeavour. We all have memories and experiences in our lives that make us who we are. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EOften when we are in a bad place we are so consumed with our troubles, hardships and sorrow that we tend to overlook the “bright side of life” delving into our misery more. It is important to tend to the troubles and grief, taking time to heal. This is what makes us stronger. But it is even more vital to get out of the dark vault, where self-pity, negativity and pessimism reside. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Spekulatius Spice Madeleines-0073 by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/11407254233\/\"\u003E\u003Cimg alt=\"Spekulatius Spice Madeleines-0073 by Meeta K. Wolff\" src=\"http:\/\/farm3.staticflickr.com\/2862\/11407254233_a7fee1a3ed_b.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EI am currently reading Rumi and to quote him: \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u0026quot;The wound is the place where the Light enters you.\u0026quot;\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003EI’ve been turning it in my head ever since. It struck a strong note in me. I dislike showing my vulnerable side and often mask this as a weakness. Over the course of this year however, I have opened up and allowed people to see some of the hurt and vulnerability I have felt. I recently saw \u003Ca href=\"http:\/\/www.pinterest.com\/pin\/68891069274261344\/\"\u003ERumi’s quote on Pinterest\u003C\/a\u003E and it hit me then and there. It is fine to have weaknesses and be wounded but it is even more important to open up and allow the people in your life to pull you out of the dark and show you the Light. The pain felt, subsides a lot easier if it is shared and leaning on the loved ones in our lives brings us closer and makes the happy - happier and the sweet - sweeter. It allows for positive emotions: love, tenderness and kindness to enter and cure. And it feels good to be able to share, bond and connect. \u003C\/p\u003E\u003Cp\u003EIt puts all that is good, gratifying and positive into perspective again.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Pommes en Cage by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/11407138804\/\"\u003E\u003Cimg alt=\"Pommes en Cage by Meeta K. Wolff\" src=\"http:\/\/farm4.staticflickr.com\/3776\/11407138804_c71e8d901f_b.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EA happy and certainly a sweeter part of last week was spending a day with my lovely friend Sandy of \u003Ca href=\"http:\/\/www.confiture-de-vivre.de\/\"\u003EConfiture de Vivre\u003C\/a\u003E. Being one of the cherished people in my life, Sandy has allowed me to express my thoughts and emotions freely with her without judgement. I feel my positive energy and inspiration flow freely in her company. We definitely feed off each others creativity and … we laugh a lot. So as I packed my camera gear and ingredients for the day ahead I knew this would be a little therapy session for me. \u003C\/p\u003E\u003Cp\u003EWe’re planning a food photography and styling workshop again next year together, teaming up with Simone of \u003Ca href=\"http:\/\/simoneskitchen.net\/\"\u003ESimone’s Kitchen\u003C\/a\u003E once again. After the great time we had in \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/10\/AmsterdamWorksho2013.html\"\u003EAmsterdam \u003C\/a\u003Eand \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/03\/WeimarWorkshop2013.html\"\u003EWeimar \u003C\/a\u003Ewe have to get together in 2014 again. More about the workshop next year - promise! \u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003Ca title=\"pommesencage 005 by Sandra Neumann by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/11407575474\/\"\u003E\u003Cimg alt=\"pommesencage 005 by Sandy Neumann\" src=\"http:\/\/farm4.staticflickr.com\/3756\/11407575474_93ec4fa37c_b.jpg\" width=\"571\" height=\"800\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp align=\"center\"\u003E\u003Cem\u003EPhoto by Sandy Neumann \u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003ESandy and I spent a few hours putting the pieces together and securing a stunning location here in Germany for the workshop. That gave me wings as we moved into the kitchen and began taking out ingredients for our baking session. Each of us had chosen a sweet treat for Christmas and we wanted to work on it together. Baking, styling and shooting - all the while listening to Michael Bublé’s Christmas album. If that does not make one happy what does?\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Spekulatius Spice Madeleines-0075 by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/11407253373\/\"\u003E\u003Cimg alt=\"Spekulatius Spice Madeleines-0075 by Meeta K. Wolff\" src=\"http:\/\/farm4.staticflickr.com\/3691\/11407253373_78924a2dce_b.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EBoth Sandy \u0026amp; I are spoiling you today! It is after all almost Christmas. If your taste buds have not been tantalized by \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/search\/label\/Thanksgiving%2FChristmas%20Recipes\"\u003Ethe last few sweet posts\u003C\/a\u003E I think the post today will appeal to your palate. There is sugar and spice, pastry and succulent fruit and many things nice. Should you still want more, head on over to Sandy’s blog as she is counts down to Christmas with “\u003Ca href=\"http:\/\/www.confiture-de-vivre.de\/tag\/13-weihnachtsdesserts\/\"\u003E13 Desserts for Christmas”\u003C\/a\u003E (in German) over the next few days. Her \u003Ca href=\"http:\/\/wp.me\/p2OvMG-1zX\"\u003EPommes en Cage \u003C\/a\u003Eand my \u003Cem\u003ESpekulatius\u003C\/em\u003E Spiced Madeleines are part of the countdown.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Spekulatius Spice Madeleines-0078 by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/11407114985\/\"\u003E\u003Cimg alt=\"Spekulatius Spice Madeleines-0078 by Meeta K. Wolff\" src=\"http:\/\/farm4.staticflickr.com\/3671\/11407114985_f984a7a0b9_b.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EMadeleines are delicate French pastries that, in my opinion, are the perfect little treats when you want to spoil someone special. They may not flaunt with intricate sugar work or flatter with crispy meringue shells sandwiching a complex filling, but they do share a big dose of affection with their light and moist genoise sponge and golden biscuit edge. \u003C\/p\u003E\u003Cp\u003EMy madeleines come with season’s greetings, infused with \u003Cem\u003Espekulatius\u003C\/em\u003E (\u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Speculoos\"\u003Especuloos\u003C\/a\u003E) spices, which have all the warming flavours of cinnamon, cardamom, ginger, cloves, nutmeg and anise seed. Add to that the zingy zest of oranges and you have a blend of exceptional flavours encased in divine sponge pastry. They make great homemade gifts for friends and family ... a little thank you presented in the lovely lace basket. Isn't it gorgeous? It's from \u003Ca href=\"http:\/\/www.lamesa.de\/\"\u003ESabine Wittig's shop\u003C\/a\u003E, where you'll find not only the basket but other exclusive gift ideas too.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Spekulatius Spice Madeleines-0084 by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/11407111246\/\"\u003E\u003Cimg alt=\"Spekulatius Spice Madeleines-0084 by Meeta K. Wolff\" src=\"http:\/\/farm6.staticflickr.com\/5511\/11407111246_8e93ff16a9_b.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cdiv class=\"hrecipe\" style=\"border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; border-bottom: #ff9900 1px dotted; padding-bottom: 5px; padding-top: 5px; padding-left: 5px; border-left: #ff9900 1px dotted; padding-right: 5px; background-color: #fbfaf7\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Spekulatius Spiced Madeleines\u003C\/strong\u003E \u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/spekulatius-spiced-madeleines\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca title=\"Spekulatius Spice Madeleines-0078 by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/11407114985\/\"\u003E\u003Cimg alt=\"Spekulatius Spice Madeleines-0078 by Meeta K. Wolff\" src=\"http:\/\/farm4.staticflickr.com\/3671\/11407114985_f984a7a0b9_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E30 minutes\u003Cspan title=\"PT30M\" class=\"value-title\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nTotal Time: \u003Cspan class=\"duration\"\u003E45 minutes\u003Cspan title=\"PT45M\" class=\"value-title\"\u003E\u003C\/span\u003E\u003C\/span\u003E plus extra time for dough in fridge       \u003Cbr \/\u003E\nMakes: \u003Cspan class=\"yield\"\u003E15 madeleines\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E125g butter, plus extra for the pan \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E100g muscovado sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E40g ground almonds \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E40g all-purpose flour \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 teaspoon spekulatius spice \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003Ezest of 1 ½ oranges \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E3 egg whites \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EPinch of salt \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPreheat the oven to 180 degrees C. Melt the butter in a saucepan over a medium heat. Once it starts to foam, remove it from the heat and strain. Set aside. \u003C\/li\u003E\n\u003Cli\u003EIn a clean bowl, sift flour, sugar, ground almonds and spice. Whisk the egg whites in a separate bowl then fold this into the dry mix. Pour in the butter, which should be still slightly war, in one stream. Add the orange zest and the salt . Mix with a rubber spatula till incorporated. Cover the bowl with plastic wrap and chill in the fridge for 1 ½ hours. \u003C\/li\u003E\n\u003Cli\u003EIn the meantime butter the madeleine moulds and lightly dust with flour to ensure the cakes come out easily. Using two teaspoons, fill the moulds with the batter. \u003C\/li\u003E\n\u003Cli\u003EBake in the oven for 10-15 minutes or until set and golden brown. Leave to cool for a few minutes on a wire rack then enjoy warm. \u003C\/li\u003E\n\u003C\/ol\u003ENotes: You can dust the madeleines with a mix of icing sugar and some \u003Cem\u003Espekulatius\u003C\/em\u003E spice. \u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Spekulatius Spice Madeleines-0087 by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/11407110776\/\"\u003E\u003Cimg alt=\"Spekulatius Spice Madeleines-0087 by Meeta K. Wolff\" src=\"http:\/\/farm6.staticflickr.com\/5501\/11407110776_e8cbee79f2_b.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EHave yourself a grand Holiday! Spread your love, kindness and joy as special gifts with your loved and cherished ones. Let them lean on you and open up to them, allowing the Light to enter – we all need to heal a little!\u003C\/p\u003E\u003Cp\u003EIf you are still looking for more Christmas surprises check out the \u003Ca href=\"http:\/\/issuu.com\/foodiecrush\/docs\/foodiecrush_magazine_holiday_2013?e=3197056%2F5964204\"\u003EHoliday Edition of FoodieCrush Magazine\u003C\/a\u003E it is jammed packed with festive ideas from Foodies around the globe. In the feature \u003Cb\u003E\"Around the World in 6 Desserts\"\u003C\/b\u003E you'll find traditional holiday sweets shared by lovely fellow food bloggers in Serbia, Croatia, Poland, Mexico, South USA and Germany. That's where you're treated to my favorite German Christmas treat and I tell you a little about Christmas at our place. Read all about it!\u003Cbr \/\u003E\nYou'll also find a great list shared by food bloggers: \u003Ca href=\"http:\/\/blog.spicepanda.com\/favorite-winter-holiday-food-bloggers\/\"\u003E\u003Cb\u003E43 \"Must Eat\" Foods For The Holidays Shared By Your Favorite Bloggers\u003C\/b\u003E\u003C\/a\u003E Over on Tony Rulli's blog. Some great ideas there! Lastly if you are still looking for ideas do not miss out on my \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/search\/label\/Thanksgiving%2FChristmas%20Recipes\"\u003E\u003Cb\u003EChristmas recipes\u003C\/b\u003E\u003C\/a\u003E: you'll find everything from Beef Wellington and apple glazed duck breasts to a luscious chocolate Buch de Noel, desserts, cookies and Christmas cakes. \u003C\/p\u003E\u003Cp\u003EWishing you a safe and positive start to 2014. I am taking a break for the rest of the year and I certainly hope you have enjoyed my sweet and savory posts throughout the year. I’ll be back in the new year, with a fresh start and a clean slate – doesn’t that sound awesome? See you all then … same place … \u003C\/p\u003E\u003Cp\u003E\u003Cfont color=\"#ffc000\" size=\"4\"\u003EMerry Christmas and a Happy New Year!\u003C\/font\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these Christmas treats from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhv0Qm4hgBd5ZfAe9Tc9e-BZDY8aIEcfiMBIynhoWMc-e9IN_8SC5c8uhreMQRijvsM7b13UO1hevZOkhTe12LIkfN3FgE5Palni56kB3DpuZGl3t2fXByj21M9YvBU8xeyjPjptQ\/s1600-h\/AdvocaatCream-0033-WM_thumb%25255B3%25255D.jpg\"\u003E\u003Cimg title=\"AdvocaatCream-0033-WM_thumb\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"AdvocaatCream-0033-WM_thumb\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgz5t44R_HOEpd67V43RUTwWCeWC-7KvQ49thpbZaRMsEiDqsZ3UoYb7nWCKU6W0XCnnI9oki2ksaQZ8pFjqnyPaQZDG4PS4M8GaE9USL-HN84bjfbXuCr4UZ6penZwpGfzj-UN9w\/?imgmax=800\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgr6mh82UPJL4Xq_mFuBhNJEHvPYy20Q2SJaswbMFgEggXJnDovjlNAn6qcE5TBv_u3mbZHQPQqI4Mn1xdx-NWEn1JFTEJ8yZmWbMfuJzT2erAu9ftrVmEZYbtJUWNUSDHxeihOZA\/s1600-h\/LebkuchenMacs03framed2%25255B3%25255D.jpg\"\u003E\u003Cimg title=\"LebkuchenMacs03framed2\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"LebkuchenMacs03framed2\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi-bZU8-h6uGCVTsfxjln6VZ-FzvNQCwjHCGalu7QK2i1Rf7OQvpmUdyq51Pe_4DoQCnCTbuhTD5u5mWEZoHtv2AyL1_6FpOl-utQFBxuOPd_FBxmZzzhSiDH7GNfBmgyWTxdSY0g\/?imgmax=800\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhEBAAO8ud8FFkWu8D4PDF-COmDJT6NoICFFMDxVHf2so-TY2iC5ATnOENzHrS3Sw_rijQlKIx186Hv60MbHalZ6x64WXhtdEIaKj0R255qHTd4n7VrB6SS0QcoJ4hy1QafbB0FEQ\/s1600-h\/FrenchYuleLog01framed2%25255B3%25255D.jpg\"\u003E\u003Cimg title=\"FrenchYuleLog01framed2\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"FrenchYuleLog01framed2\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg_7iRbcn-FURRXd2GctvZ7Q1td-VL7cpwnFJwqKi0TSf3i3_JRmpmG6dCMZTKejXcONzpuUvSH0kN_Gdy5avdiEXmLBdjG7xxXzkWwBJHM7PCAcfz6yvxliT0D4zgdH2OJ36-9hQ\/?imgmax=800\" width=\"162\" height=\"240\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/11\/spiced-advocaat-custard.html\" target=\"_blank\"\u003ESpiced Advocaat Custard\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/12\/christmas-time-lebkuchen-spice-macarons.html\" target=\"_blank\"\u003ELebkuchen Spice Macarons with Quince Jam and Candied Ginger\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/12\/daring-bakers-chocolate-coconut-french.html\" target=\"_blank\"\u003EChocolate \u0026amp; Coconut French Yule Log\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2013 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/3990223448722516104\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2013\/12\/SpekulatiusSpicedMadeleines.html#comment-form","title":"16 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3990223448722516104"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3990223448722516104"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2013\/12\/SpekulatiusSpicedMadeleines.html","title":"Christmas: Spekulatius Spiced Madeleines"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgz5t44R_HOEpd67V43RUTwWCeWC-7KvQ49thpbZaRMsEiDqsZ3UoYb7nWCKU6W0XCnnI9oki2ksaQZ8pFjqnyPaQZDG4PS4M8GaE9USL-HN84bjfbXuCr4UZ6penZwpGfzj-UN9w\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"16"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-1483218899854696579"},"published":{"$t":"2013-12-04T10:11:00.000+01:00"},"updated":{"$t":"2013-12-04T10:11:34.965+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast\/Brunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thanksgiving\/Christmas Recipes"}],"title":{"type":"text","$t":"Cardamom Infused Challah"},"content":{"type":"html","$t":"\u003Ca title=\"Challah 0035 by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/11177074096\/\"\u003E\u003Cimg alt=\"Challah 0035 by Meeta K. Wolff\" src=\"http:\/\/farm4.staticflickr.com\/3741\/11177074096_ba1a0a2b9b_b.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EI’ve seen a flood of Holiday Christmas posts, ideas, gift guides and menu ideas all across the web for the past few days. I went and buried my head in the sand, hoping if I stayed there for a while Christmas this year would blow past. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003ENo, I am not a Christmas grouch. On the contrary I am usually right up there planning my Christmas dinner, organizing cookies baking evenings and bringing the decorations down as soon as December comes around. And if I do tend to fall behind, the tunes of “Last Christmas” by Wham! and the first steaming glasses of Glühwein at the Christmas market usually gets my Christmas spirit rolling. None of this seems to be working this year. \u003C\/p\u003E\u003Cp\u003EAs a food photographer Christmas happened here in August and September, when I baked a few stollen, lots of Christmas cookies and a whole Christmas dinner for various magazines. Maybe that Christmassed me out. Or maybe the 3 weeks in Dubai with the sun, sand and warmth just pushed my thoughts for the festive season back and I am still in summer mode. I won’t go into the curses every time I have to put on stockings or scrape the car windscreen free of ice. And we are at the beginning of winter. \u003C\/p\u003E\u003Cp\u003ELuckily I have a 11 year old son who loves all of the magical charm Christmas brings along. The Advent calendar, candles, sparkly lights, baubles and decorations all enamour him immensely, loosing all his coolness of a pre-teen and once again becoming a small child captured by the enchantment. He is still somewhere between not believing in Santa Claus and wanting to believe just in case … you know if he does really come flying by with Rudolph and co., his sledge filled with gifts. So he dutifully will write and color his modest wishlist and each morning comes running down the stairs to be the first to open the Advent calendar. \u003C\/p\u003E\u003Cp\u003EHis fervor is contagious and so I found myself fighting my way through the bustling crowds into the stores on a Saturday to buy decorations, brushwood and wreaths for the first Advent. I guess I was not the only one in town with the idea. Loaded with candles, chocolates for the Advent calendar, tinsel, stars and wreaths I headed back home. I should have had a few glasses of \u003Cem\u003Eglühwein\u003C\/em\u003E … maybe the spirit would have come merrily. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Challah 0043 by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/11177022225\/\"\u003E\u003Cimg alt=\"Challah 0043 by Meeta K. Wolff\" src=\"http:\/\/farm4.staticflickr.com\/3783\/11177022225_4255baff89_b.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EThat afternoon as we began to bring down some of the decorations from the attic, I did feel a certain small Christmas spirit ignite somewhere deep inside. Hearing Soeren sing to the carols playing on the radio made me smile and hum along. As the incense burnt its cinnamon-y perfume through the living room, my thoughts wandered off to the warmth of baking. A yeasty spiced dough was what I was craving, not entirely Christmassy but something that would help motivate me more. \u003C\/p\u003E\u003Cp\u003EA simple but satisfying challah was what came out of the oven, filling the air with aromas of warming cardamom and yeasty goodness. \u003C\/p\u003E\u003Cp\u003EBreakfast on first Advent was an easy and relaxing affair with pots of spiced herbal teas, warm slices of challah, slathered with butter and dollops of fruity jams. The candles provided a cosy light and the mistletoe hanging above the window shimmered as the sun rays shone through the leaves. \u003C\/p\u003E\u003Cp\u003E“How about asking your parents to come here for Christmas Lunch this year?” I asked Tom and before we knew it we were planning, thinking, talking Christmas! \u003C\/p\u003E\u003Cp\u003EThis challah is extremely easy to put together without any complications. Cardamom infuses its flavors exclusively … I find cardamom and yeasty sweet breads work so well with each other so add as much or as little to suit your taste. You can also add a handful of dried cranberries to the dough while you knead it for a more fruity flavor. For me I was happy to have all the boasting flavors of cardamom in this challah.\u003C\/p\u003E\u003Cdiv class=\"hrecipe\" style=\"border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; border-bottom: #ff9900 1px dotted; padding-bottom: 5px; padding-top: 5px; padding-left: 5px; border-left: #ff9900 1px dotted; padding-right: 5px; background-color: #fbfaf7\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Cardamom Infused Challah\u003C\/strong\u003E \u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/cardamom-infused-challah\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca title=\"Challah 0036 by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/11177073036\/\"\u003E\u003Cimg alt=\"Challah 0036 by Meeta K. Wolff\" src=\"http:\/\/farm6.staticflickr.com\/5540\/11177073036_6e5b6d2dd9_b.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E45 minutes\u003Cspan title=\"PT30M\" class=\"value-title\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nTotal Time: \u003Cspan class=\"duration\"\u003E1 hour 30 minutes\u003Cspan title=\"PT1H30M\" class=\"value-title\"\u003E\u003C\/span\u003E\u003C\/span\u003E plus time for dough to rise overnight      \u003Cbr \/\u003E\nYields: \u003Cspan class=\"yield\"\u003E2 challah loaves\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:      \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E235 ml + 118 ml luke warm water \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E50g + 2 tablespoons light brown sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 tablespoons instant yeast \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E600g all-purpose flour \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EPinch of salt \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E85g + 1 tablespoon acacia honey + \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E155 ml vegetable oil \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E4 eggs \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 egg yolk \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EA good pinch of ground cardamom \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E50g sliced almonds \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E      \u003Col\u003E\u003Cli\u003EPut 235ml warm water in a small bowl. Add the 2 teaspoons of sugar, sprinkle the yeast over top and swirl the bowl just to combine. Set aside for it to proof for five minutes. \u003C\/li\u003E\n\u003Cli\u003EIn the meantime mix flour, salt, 50g sugar and cardamom in a large bowl until ingredients are mixed. \u003C\/li\u003E\n\u003Cli\u003EIn a medium bowl, mix remaining water, honey, oil, and eggs. \u003C\/li\u003E\n\u003Cli\u003EAdd the proofed yeast to the flour, followed by wet ingredients. Mix with a large wooden spoon so that it is just combined, about 30 seconds. \u003C\/li\u003E\n\u003Cli\u003EUsing your hands begin to knead making sure to incorporate what's at the bottom and the sides of the bowl. Continue to knead until the dough until dough is smooth. It will be slightly sticky at this point. Empty dough onto well-floured surface and continue to knead until smooth and no longer sticky, adding flour with a light hand as needed, 7-10 minutes \u003C\/li\u003E\n\u003Cli\u003EDivide the dough into two equal pieces. Set each in a large oiled bowl, cover both bowls with plastic wrap or a damp towel then allow the dough to rise in the refrigerator overnight. Be sure to set out the dough on the countertop in plenty of time before shaping, so it can come to room temperature. \u003C\/li\u003E\n\u003Cli\u003EPreheat the oven to 170 C. Prepare 2 baking sheets lined with baking paper. \u003C\/li\u003E\n\u003Cli\u003EAfter the rise, the dough should be soft, silky and pliable. Divide each mound of dough into three equal balls, so that you have a total of six. Roll each ball into a log almost 30 cm long. Braid 3 of the logs together to create 1 loaf then repeat with the remaining 3 logs for your second loaf. Pinch the top edges of your logs together then place one log over the next and braid until you reach the bottom, pinch these edges together. Tuck the tips beneath the loaf when braiding is finished. Repeat with second loaf. \u003C\/li\u003E\n\u003Cli\u003EPut each loaf on its own baking sheet. Make the eggwash by mixing the yolk with a 1 tablespoon water and 1 tablespoon honey. Brush over loaves. Sprinkle the loaves with the sliced almonds. \u003C\/li\u003E\n\u003Cli\u003EBake in the oven for approx. 20-25 minutes or until the loaves are golden brown and baked through. \u003C\/li\u003E\n\u003C\/ol\u003E\u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Challah 0036 by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/11177073036\/\"\u003E\u003Cimg alt=\"Challah 0036 by Meeta K. Wolff\" src=\"http:\/\/farm6.staticflickr.com\/5540\/11177073036_6e5b6d2dd9_b.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EI am not entirely cured of my Christmas grouchiness … but I know I will get there. There are plans of more Christmas baking and adding more decorations as we countdown. Luckily our tree does not go up till the 23rd … by then I think I will be in the full swing of Christmas. \u003C\/p\u003E\u003Cp\u003EWhat are you doing to get into the Christmas spirit? \u003C\/p\u003E\u003Cp\u003EHere are a few of my favorite Christmas inspirations: \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/www.confiture-de-vivre.de\/50-tipps-fuer-entspannte-weihnachten\/\" target=\"_blank\"\u003E50 tips for a relaxing Christmas\u003C\/a\u003E – by my friend Sandy of \u003Ca href=\"http:\/\/www.confiture-de-vivre.de\" target=\"_blank\"\u003EConfiture de Vivre\u003C\/a\u003E (German)\u003C\/li\u003E\n\u003Cli\u003E\u0026#160;\u003Ca href=\"http:\/\/fun.kyti.me\/index.php\/2013\/12\/dazzling-christmas-ornaments\/\" target=\"_blank\"\u003EDazzling Christmas ornaments\u003C\/a\u003E – by Sybille at Funkytime\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/www.designsponge.com\/2013\/12\/modern-etiquette-gift-the-right-gift.html\" target=\"_blank\"\u003EModern Etiquette: GIft the right gift\u003C\/a\u003E – by Design Sponge\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003ENext week I’ll get a bit more Christmassy for you all with another yeasty sweet treat. See you then. \u003C\/p\u003E\u003Cp\u003EHave a great week! \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMore Christmas ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E         \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhjEou2XBiyxBLeFwAh0f6FHYS7EZ6bA1mxAQU83KEVUGYppZ8Nyj_v77gjT9zD3z0j7WQ4eqy3hgOvKjAN1WFMGacnsZBCs42R9ioL5bnAMjNjot4zUHmr_6ro0EsMHpVRkdamSA\/s1600-h\/MincemeatFrangipaneTart-0066-WM_thumb%25255B3%25255D.jpg\"\u003E\u003Cimg title=\"MincemeatFrangipaneTart-0066-WM_thumb\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"MincemeatFrangipaneTart-0066-WM_thumb\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhmr2BX4M2VNd8JXvgeH8aap1K6l5G33PXh5ennyojenNAhc3TIZwAny-4y3Up4RW0GWsi7LrKXhPb6SVZX4L0WOLiOXYK8ZGnhB-oh4q9JCJL8CPgOgb-kMD9An9qn7KKgDYcZSA\/?imgmax=800\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg25zQQZCC4SeKBp38zO6-axcrLZpcZ0fAE3aDKJ8EKxD3Q7vMc6TPByAKg3J1yzlS7gcyMub6hTtjLiJbOGJBrkqXkj7CypxcCwP4lcONyzDOar6hzxfHVOY5IwrShPM4Q5Y8n3w\/s1600-h\/ChristmasCookies2010_0013-CR%25255B2%25255D%25255B3%25255D.jpg\"\u003E\u003Cimg title=\"ChristmasCookies2010_0013-CR[2]\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"ChristmasCookies2010_0013-CR[2]\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiSCx-mq-ZJszs5-F92PnT1R5hmRlcFCyddfmwz1bPSj-0cncLZyFmBPuyt3F0_23EOr2UgCIMsCi4fSObh74IaeaAPPi6IKYa0em1EzuLBegnLBEzS3RlAIbfLAxTRRAZJEXlUqA\/?imgmax=800\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjdFsS4ECXHbJHPgxPBBHaDvOwr1T9kVktCVkzEWnceBoXSbFV1mHsEuohlFO45SgmCjec0vhVYTxjpbyJuXsCz2q2Oq-esI0kmcotXgkXOcpLSXL8A16rJDdUJ8tS4OFXvuU4rTw\/s1600-h\/FlorentineXMasCake_0024_CR2%25255B3%25255D.jpg\"\u003E\u003Cimg title=\"FlorentineXMasCake_0024_CR2\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"FlorentineXMasCake_0024_CR2\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj5NdcDMgLw2emW2UjX47oFB5rbwpBAlKQ3m3ybYjmKsKwzGUuqSjXezkyO_nNrZeO3fYbf44cIWWXPfTEOxiWW1gn9IlTVh_qWGSs9lFfCem2U3TMIBVZAyhgq4V1ZClLk03gUAA\/?imgmax=800\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E\n\u003Ctr\u003E         \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/12\/christmas-hazelnut-frangipane-tart-with.html\" target=\"_blank\"\u003EHazelnut Frangipane Tart with Quince Hazelnut Mincemeat\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/12\/christmas-cookies-hazelnut-marzipan.html\" target=\"_blank\"\u003EHazelnut Marzipan Macaroons, Jam Drops with Morello Cherry Preserve and German Sptizbuben\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/12\/christmas-baking-florentine-christmas.html\" target=\"_blank\"\u003EFlorentine Christmas Fruitcake\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2013 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/1483218899854696579\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2013\/12\/CardamomInfusedChallah.html#comment-form","title":"13 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1483218899854696579"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1483218899854696579"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2013\/12\/CardamomInfusedChallah.html","title":"Cardamom Infused Challah"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhmr2BX4M2VNd8JXvgeH8aap1K6l5G33PXh5ennyojenNAhc3TIZwAny-4y3Up4RW0GWsi7LrKXhPb6SVZX4L0WOLiOXYK8ZGnhB-oh4q9JCJL8CPgOgb-kMD9An9qn7KKgDYcZSA\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"13"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-8038502341243974599"},"published":{"$t":"2013-06-19T13:06:00.000+02:00"},"updated":{"$t":"2013-06-19T13:41:41.575+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scandinavian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scones\/Cookies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"}],"title":{"type":"text","$t":"Kanelbullar–Swedish Cinnamon Buns"},"content":{"type":"html","$t":"\u003Ca title=\"Kanelbullar-0094-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7710518474\/\"\u003E\u003Cimg alt=\"Kanelbullar-0094-WM\" src=\"http:\/\/farm8.staticflickr.com\/7117\/7710518474_89bfab9b85_b.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EHow fast time trickles through our fingers. For me this blog is a fantastic journal of how my year progresses, noting my ups and downs and making me aware to live my life consciously and with purpose. I find it helpful to be able to click on a past post, reading through the paragraphs of what occupied me during that time. Often reminiscing on happy memories, but also taking note of the improvements, changes or even of the defeats and frustrations I was tackling. \u003C\/p\u003E\u003Cp\u003EI have a pesky compulsion to, at the very least, feel like I am moving forward. Stagnation suffocates me! \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EAs I sat down to write, I flicked through my blog to see what I was doing this time last year. Of course … there was the memorable trip to \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/08\/travel-midsummer-in-stockholm.html\"\u003EStockholm to spend a few spectacular Midsummer days\u003C\/a\u003E in a stunning city. A Scandinavian city … and I do not have to tell you about my soft spot for many things Scandinavian, do I? The post and the images gave me itchy feet to travel again and I began dreaming of faraway places. In reality I am bound at home, immobilized and cemented, not able to move much. Take away a bit of the drama around that last sentence and there is still truth to my current situation. Finally two weeks ago I was operated on my knee and now I am supporting an all-new \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Anterior_cruciate_ligament\"\u003Eanterior cruciate ligament\u003C\/a\u003E. I’ll spare you the gory details but for now my only means of mobility is in the radius of my home and the virtual world of the web. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Kanelbullar-0082-Wm by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7710517042\/\"\u003E\u003Cimg alt=\"Kanelbullar-0082-Wm\" src=\"http:\/\/farm8.staticflickr.com\/7248\/7710517042_328c859b9a_b.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EMy very attractive knee doctor, probably sensing my pesky compulsion, has been raising his warning finger at me and keeps reminding me to take it easy and not push myself too hard. Truth be told, I \u003Cem\u003Eam\u003C\/em\u003E pushing myself, trying to structure my days in an efficient and effective way to make my mind and soul move forward if not my body. I cannot imagine wasting away for the next 6 weeks. So I read and write a lot and now have time to hang out in the hammock, thinking about moving forward and painting cloud figures in the sky. I am most definitely enjoying my writing again, which had taken position on the back burner to make more time for my photography jobs and projects. Now, as I am unable to keep to my feet for a whole session of cooking or shooting I am often staring at the cursor of my notebook and typing away. A lot of what I am writing will probably never make it for the eyes of anyone but my dad, who writes himself and we often share hours of conversation on our stories and laugh at the really bad ones (like the short story I wrote a few days after the surgery - probably still under the effects of the morphium!).\u003C\/p\u003E\u003Cp\u003EI do feel like I am moving in the right direction. This time next year I might come back to this post and laugh or cringe, depending on the course I really ended up taking. A course that can never be a wrong one to take is one that rewards with special sweet treats, like these heavenly Swedish cinnamon buns, bringing me back to my soft spot for all things Scandinavian ;o)\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Kanelbullar-0098-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7710521782\/\"\u003E\u003Cimg alt=\"Kanelbullar-0098-WM\" src=\"http:\/\/farm9.staticflickr.com\/8011\/7710521782_78f38ddf40_b.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cem\u003EKanelbullar\u003C\/em\u003E are the big stars in Sweden, they are so popular that they even have their own national holiday celebrating them. I’ve always loved the lighter fluffier Swedish variety over their chewy and sugary American counterparts but never ventured into making them myself. One of my fondest memories of our trip to Stockholm last year was our visit to \u003Cem\u003ESkansen\u003C\/em\u003E, an open-air museum depicting the way of life in Sweden before the industrial era. As we strolled the narrow paths of the 19th century village, we passed a tiny bakery with a long winding line of smiling people leading down the stairs and spilling onto the path. Wanting to avoid the line we circled around and walked right past the bakery. But the warming aromas of freshly baked bread, sugar and spice made me stop and turn around. Mesmerized, I joined the line and began grinning like all the other people in the line. All it really takes to make people happy is often the comforting fragrance of yeasty bread infused with heady spices. Once we entered the modest and humble bakery we were greeted by a young lady dressed in traditional clothing holding a large baking tray packed with the most divine \u003Cem\u003Ekanelbullar\u003C\/em\u003E fresh out of the oven. \u003C\/p\u003E\u003Cp\u003EAs I reached the old wooden counter however, I noticed empty trays, my heart sinking in disappointment. I stared at the stray pearl sugar strewn across the tray and looked up expectantly at the young lady, who smiled and pointed behind me. Carrying two trays piled high with more sweet scented cinnamon buns, the baker himself joined the lady behind the counter . And I was first in line! I bought a few, biting into one straightaway and with my mouth still full I questioned the baker about the recipe. But he shook his head and told me “Big secret … just enjoy your \u003Cem\u003Ekanelbullar\u003C\/em\u003E!” How right he was. \u003C\/p\u003E\u003Cp\u003EI cannot tell you if they were the best \u003Cem\u003Ekanelbullar\u003C\/em\u003E in all of Sweden … they certainly were for me. The atmosphere, the Midsummer festivities and impressions were all dizzying and as soon as I arrived back home I emailed Anne of\u003Ca href=\"http:\/\/annesfood.blogspot.de\"\u003E Anne’s Food\u003C\/a\u003E who guided through her recipe. \u003C\/p\u003E\u003Cp\u003EWhat I love about the \u003Cem\u003EKanelbullar\u003C\/em\u003E is that although cinnamon plays the main role, it’s the beautiful flavoring of cardamom that captures my heart. This week the Swedish will be dancing around the Maypole as they celebrate Midsummer again - last year I was right there with them. This year I’ll be resting my knee in the hammock … no dancing … just enjoying my homemade \u003Cem\u003Ekanelbullar\u003C\/em\u003E. What a difference a year makes!\u003C\/p\u003E\u003Cdiv class=\"hrecipe\" style=\"border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; border-bottom: #ff9900 1px dotted; padding-bottom: 5px; padding-top: 5px; padding-left: 5px; border-left: #ff9900 1px dotted; padding-right: 5px; background-color: #fbfaf7\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Kanelbullar - Swedish Cinnamon Buns\u003C\/strong\u003E \u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/kanelbullar---swedish-cinnamon-buns\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca title=\"Kanelbullar-0095-WM by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7710520214\/\"\u003E\u003Cimg alt=\"Kanelbullar-0095-WM\" src=\"http:\/\/farm8.staticflickr.com\/7271\/7710520214_2bdb772993_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E20 minutes\u003Cspan title=\"PT20M\" class=\"value-title\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nTotal Time: \u003Cspan class=\"duration\"\u003E1 hour 30 minutes\u003Cspan title=\"PT1H30M\" class=\"value-title\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nYields: \u003Cspan class=\"yield\"\u003E40 buns\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\n\u003Ci\u003EFor the starter dough\u003C\/i\u003E \u003C\/p\u003E\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E500 ml milk \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E500g all-purpose flour, sifted \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E50g fresh yeast \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ci\u003EFor the buns\u003C\/i\u003E     \u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E200g muscovado sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 ½ tablespoons ground cardamom \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EPinch of salt \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E550g all-purpose flour, sifted \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 egg \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E200g butter, softened \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ci\u003EFor the filling\u003C\/i\u003E     \u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E200g butter softened \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 vanilla bean \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E200g muscovado sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EGround cinnamon \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 egg, lightly beaten \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EPearl sugar or coarse muscovado sugar to sprinkle \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EScald the milk by heating it in a small pan until it almost reaches boiling point, then allow it to cool. Scalding the milk makes the finished buns softer. \u003C\/li\u003E\n\u003Cli\u003ECrumble the yeast in a clean bowl. Pour in some of the tepid milk and mix to dissolve the yeast. Add the rest of the milk and the sifted flour and stir everything together until the mixture comes off the sides of the bowl. Leave to proof overnight in the fridge. \u003C\/li\u003E\n\u003Cli\u003EOnce the dough has risen, remove from the fridge and work in the rest of the ingredients. Start by adding the sugar, cardamom, salt, flour and egg to the starter dough. Knead into a smooth and supple dough. It will take about 10 minutes if you are using a stand mixer, and longer if you knead by hand - about 15-20 minutes. \u003C\/li\u003E\n\u003Cli\u003EFinally add the softened butter to the dough. This will be hard to work into the dough but it will eventually incorporate, leaving you with a smooth and glossy dough. \u003C\/li\u003E\n\u003Cli\u003ECover with plastic wrap and place the dough back in the fridge for another 30 minutes. In the meantime make the filling by beating the butter with the sugar and the seeds of the vanilla bean. \u003C\/li\u003E\n\u003Cli\u003EDivide the dough in half. Using one half, roll into large rectangle of about 1.5 cm in thickness. Using a spatula spread half of the filling over the dough dusting with ground cinnamon as desired. Fold the rectangle into thirds lengthwise: lift a third of the dough towards the middle, then fold down the top third as well, to make a very long and thin rectangle. \u003C\/li\u003E\n\u003Cli\u003EOn the short side of the dough cut about 16 to 20 strips of dough each about 2 cm thick. Take one of the strips and cut right the way through stopping at about 2 cm from the top. Pick up a strip of dough and twist the two ends in opposite directions two or three times and then coil the strip in on itself, tucking the ends underneath and sealing them in place with a dab of water. Once you have twisted all the strips, place them in paper muffin cups on a baking tray. Cover with a clean cloth and allow to rise for another 60 minutes. \u003C\/li\u003E\n\u003Cli\u003EPreheat the oven to 220°C. \u003C\/li\u003E\n\u003Cli\u003EBrush each bun with a little bit of egg and sprinkle with pearl sugar or the coarser muscovado sugar. Bake the buns in oven for approx. 8-12 minutes or until light golden in color. Allow to cool on a wire rack before eating. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cstrong\u003ENotes: \u003C\/strong\u003E\u003C\/p\u003E\u003Cul\u003E\u003Cli\u003EButter usually prohibits gluten to develop in the dough so by adding it after the dough has been kneaded helps the gluten process to develop better. \u003C\/li\u003E\n\u003Cli\u003EThese freeze well, all you have to do is wrap in aluminium foil and keep in the freezer. Reheat in the oven at 150° C. \u003C\/li\u003E\n\u003C\/ul\u003E\u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Kanelbullar-0095-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7710520214\/\"\u003E\u003Cimg alt=\"Kanelbullar-0095-WM\" src=\"http:\/\/farm8.staticflickr.com\/7271\/7710520214_2bdb772993_b.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E   \u003Cp\u003ESoft pillows of cinnamon and cardamom … if that sounds utterly clichéd to you … let me tell you there is no better way to describe these \u003Cem\u003Ekanelbullar\u003C\/em\u003E. You’ll realize that once you have taken that first bite. They literally melt in your mouth and that mix of cinnamon and cardamom creates a tantalizing sensation on your taste-buds. Be warned though: one will not be enough so prepare for an eating frenzy. I can only give you the same advice I got from that wise baker in \u003Cem\u003ESkansen\u003C\/em\u003E last year “Just enjoy your kanelbullar!” \u003C\/p\u003E\u003Cp\u003ESending you all sunny summery vibes from the hammock central. Hope you have an awesome weekend and I’ll see you next week. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EWorkshop News\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E    \u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgAwY9qoywnFyDhxgcVlsRRxILlmKTRA0Rey0FA9NjAqu-yhAt8lEIZ8Fi3mfPxu1a5G9lCjfNXvzMmnqBI4CeaDczgpKPcvvVUAb4SsmZ9MBmsGQfnSCx1WeSp6bLY7QepqVOHCw\/s1600-h\/Dubai2013WorkshopBadge-Sidebar%25255B7%25255D.png\"\u003E\u003Cimg title=\"Dubai2013WorkshopBadge-Sidebar\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: left; padding-top: 0px; padding-left: 0px; margin: 0px 24px 0px 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"Dubai2013WorkshopBadge-Sidebar\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj5FPbX2DnCQ_EztadF-ecgscmydq9vpmGbSHZrW3NB7oduOU9NnHnib4WHxDEw8rLPATlVac6SqSTZ5NkoqiJQL1OIYCRMMN73WumFAbmetZ8DvnO_GPRC7hWZWc_ggmLU-zu2sw\/?imgmax=800\" width=\"350\" height=\"387\" \/\u003E\u003C\/a\u003EThank you to everyone who wrote to find out about further workshops in Europe this year. The \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/04\/AmsterdamWorkshopAnnouncement.html\"\u003EAmsterdam workshop in September\u003C\/a\u003E is sold out and it is my last one this year in Europe. However, registrations for the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/05\/Dubai2013Announcement.html\"\u003EDubai workshop in October\u003C\/a\u003E are still open and quite excited to see a few coming in from Europe. Sally and I are will be putting on a great 2 day workshop with lots of hands-on exercises and highlights. Make sure you secure your spot soon. \u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cstrong\u003EYou might like these bread and buns from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj7RiWRuzvpeF-vJCFvsIBShWagcj10serR9y2kqyasbpTG8rEDriEuFK0yS2bFi1A0EEEhMkx_e4NUkmu1qObRTmyqUr3ThsgP1oMqN6dVe6AgA36Cm9T2LMBNMBzPUYj3ufmaVA\/s1600-h\/LingonberryDarkChocBuns_0003WM_thumb%25255B4%25255D.jpg\"\u003E\u003Cimg title=\"LingonberryDarkChocBuns_0003WM_thumb\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"LingonberryDarkChocBuns_0003WM_thumb\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEipikzPk6YAWaJaYxfOh0yE-vshF71skcF0AZmIiE2B17tdbSJc6Ag4rHvvVj7DzXodu60dEcilv8js6wNxbhVWCNTrTJ1hAEc4pFUmnuqRepUAxlhHEQd1q_ZsSpqkIiwpgGEVVg\/?imgmax=800\" width=\"120\" height=\"181\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiz07KbR_jDeIG8jhb-qtt89kIov3R9eVgQah5MI6R9sOE1qvvchQqYcfpVXWW6HfmsmyNHdTrxdSa9Wwr_YGneiP9C0pdqbFqItJmH7fHf_R1ndXl3SedAf_QJ5rr_43PUQ7VKKA\/s1600-h\/CranberryPortBriocheRolls02-framed%25255B2%25255D%25255B4%25255D.jpg\"\u003E\u003Cimg title=\"CranberryPortBriocheRolls02-framed[2]\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"CranberryPortBriocheRolls02-framed[2]\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEirqocWSxfb9Rmwc2_K4rRszXQF4tzOwEeY4u4AkvXSvxGWfkY6zfBKDF4BMaGtbq063Wl5F04lusTH7UFM56YY58zrYd8YsOH7VKpVl2kTv2NraIKyzovBNitiECQvv0ES-9rzkw\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgdOF_n-_pwevfbAXOPworfVhX4644QZGe54Pn3WAqWZ4XiZfq7eNtx7b6DKajw-mjIk1ddqtvndXX93Dtim-OVZTrGpwBvrsX8d1rtQH5tjPbReBV3Eb0xQDSv-UC11jD9Q04vag\/s1600-h\/Brioche%25252003-framed%25255B2%25255D%25255B4%25255D.jpg\"\u003E\u003Cimg title=\"Brioche 03-framed[2]\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"Brioche 03-framed[2]\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgHJLB4LTxsHUkpV3VQLUCBh9jIe5HCiQqNsfAHA_uXzIk16aQHsoBYc3WY6DNXwb_DTbKit-fDsPe-VRs9_OUKmDHcYsjrWF3mxjkmMY0HqFCTmV0NnJfD-E-8BZB_zCvSz64HQA\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/08\/lingonberry-dark-chocolate-buns.html\"\u003ELingonberry Dark Chocolate Buns\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/12\/cranberry-port-mincemeat-brioche-rolls.html\"\u003ECranberry Port Mincemeat Brioche Rolls\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2010\/03\/easter-treats-buttery-saffron-brioche.html\"\u003ESaffron Brioche\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2013 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/8038502341243974599\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2013\/06\/Kanelbullar.html#comment-form","title":"28 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8038502341243974599"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8038502341243974599"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2013\/06\/Kanelbullar.html","title":"Kanelbullar–Swedish Cinnamon Buns"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj5FPbX2DnCQ_EztadF-ecgscmydq9vpmGbSHZrW3NB7oduOU9NnHnib4WHxDEw8rLPATlVac6SqSTZ5NkoqiJQL1OIYCRMMN73WumFAbmetZ8DvnO_GPRC7hWZWc_ggmLU-zu2sw\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"28"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-1406241630142969076"},"published":{"$t":"2013-03-06T19:25:00.000+01:00"},"updated":{"$t":"2013-03-06T19:27:37.383+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Easter Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Greek"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"}],"title":{"type":"text","$t":"Greek-Style Creamy Custard Phyllo Pie"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Ca title=\"Greek_Fillo_Custard_Pasrty-0017-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8528895918\/\"\u003E\u003Cimg alt=\"Greek_Fillo_Custard_Pasrty-0017-WM\" src=\"http:\/\/farm9.staticflickr.com\/8238\/8528895918_803dc338f5_b.jpg\" width=\"610\" height=\"911\" \/\u003E\u003C\/a\u003E   \u003Cp\u003ELondon came and went. Even before I could digest it, reminisce in the warm memories and allow for the thoughts and the experience to settle in, I was packing again and heading for the slopes in southern Bavaria. \u003C\/p\u003E\u003Cp\u003EWhat a difference a weekend makes! \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n  \u003Cp\u003EOne weekend I was in an invigorating and pulsating city, full of life and power, the next I was standing on a quiet snow covered slope, the rich green confers, thick and abundant frosted with the white powder. London enlivened me, making me feel confident and inspired. Here, on this slope I was surrounded by nature’s beauty and the postcard perfection of the scenery around me should have made me feel free and liberated. Yet, as I looked down at my feet I was restrained by big heavy ski shoes and skis. \u003C\/p\u003E\u003Cp\u003EJust lugging my gear to the bottom of the slope was enough and I was ready to hit the spa for a bit of relaxation. Looking over to the lifts I felt intimidated and yearned for the whirlpool we left back at the hotel instead. I am not much of a skier. I ski, but not with a passion some of my friends have for this sport. I even enjoy it but I lack the drive to really want to enthusiastically keep at it. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Greek_Fillo_Custard_Pasrty-0008-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8528893438\/\"\u003E\u003Cimg alt=\"Greek_Fillo_Custard_Pasrty-0008-WM\" src=\"http:\/\/farm9.staticflickr.com\/8521\/8528893438_1e650dfb37_b.jpg\" width=\"610\" height=\"911\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EI managed the first hurdle without making too much of a fool of myself and glided to the top of the slope on the tow lift. I had horror visions of trapping myself and being dragged halfway up the slope on my elbows and knees. Luckily, some other lady fell behind me and as all eyes were focused on her I was able to quickly adjust myself to look like I was born to ski. Phew! \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Greek_Fillo_Custard_Pasrty-0010-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8528894720\/\"\u003E\u003Cimg alt=\"Greek_Fillo_Custard_Pasrty-0010-WM\" src=\"http:\/\/farm9.staticflickr.com\/8523\/8528894720_71fe689e95_b.jpg\" width=\"610\" height=\"911\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EOnce on top of the slope the next challenge was getting back down and as my husband instructed and tried to motivate me, my head was filled with strange static making it hard to understand anything that was being said. All I could view was the very long, slightly steep way back down. I wish I could click my red skis and find myself lounging by the pool. \u003C\/p\u003E\u003Cp\u003ESoeren beamed at me and lunged forward - he shot down that hill fearlessly. I wish I was 10 years old again. With 10 fear does not exist - it seems. As a 40 year old mother, I was just brimming with fear. Fear for my son’s life and fear for my own life. Double whammy!    \u003Cbr \/\u003E\nAs I saw my husband slide elegantly past me, I hung my head, took a deep breath and ordered my brain to chant some mantra to take away the angst. My grip around the ski poles tightened, my eyes quickly outlining the easiest route, I hesitantly thrusted myself forward, the chanting in my head getting louder, and off I went. \u003C\/p\u003E\u003Cp\u003EThe adrenaline pumped through me and I felt like a million dollars. I had survived the first run. Whether I looked good while I came down that hill is another question. I made my long S’s just like the instructor had taught me, imagining my belly was the light of a lighthouse and turning it left or right accordingly, then bringing my skis around and pulling my legs parallel to each other. The instructor also told me to think about everything else but skiing. That confused me! I was not exactly sure how not to think about skiing as I had to remind myself of each step I took. I chanted and as I was coming down the slope I realized the chanting in actual fact was Hindi songs. They started off in my head, as I picked up pace down the hill so did the chanting, becoming mumbles and finally by the time I got to the bottom I was singing fairly loudly. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Greek_Fillo_Custard_Pasrty-0026-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8528900066\/\"\u003E\u003Cimg alt=\"Greek_Fillo_Custard_Pasrty-0026-WM\" src=\"http:\/\/farm9.staticflickr.com\/8251\/8528900066_4f225590ff_b.jpg\" width=\"610\" height=\"911\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EWe spent the first couple of days skiing in lovely weather and with each run I felt more comfortable. I still was not going to become a ski fanatic but at least I was coming down the slopes with more confidence. On the last day, I took one last look down the slope. It was cold and the icy wind blew snow into my face stinging my skin. The weather had turned and I was tired. I had decided to do my last run and head to the hotel’s sauna. I earned it! \u003C\/p\u003E\u003Cp\u003EHalfway down the slope I realized just how icy the slope was. That uneasiness I felt on the first day rose in the pit of my stomach again and as I turned my body to the left my skis hit a patch of ice and my legs decided to take a different route. I was unable to bring my skis together and as I tumbled my right ski got caught in the snow but my knee kept on twisting until I heard a hollow snap. \u003C\/p\u003E\u003Cp\u003EThe snap was presumably my ACL tearing or the bone on the outer right knee cracking. I spent a larger part of last week getting scans and x-rays done and visiting my knee specialist. He happens to be one of the best in his field and Tom got both his knees done by him. So I am in good hands. I will be out for a while as my bone needs 4 weeks to heal in which I will be wearing a mobile brace. After this I will have the surgery to repair the ACL, which will need another 4-6 weeks to heal. \u003C\/p\u003E\u003Cp\u003EI limp around but am mobile and while I get frustrated at not being able to move fast enough, do things at my regular pace and dealing with the pain I am taking the advice of \u003Ca href=\"http:\/\/what-about-the-food.com\/\"\u003Emy friend Robin\u003C\/a\u003E “slow down, breathe and heal”. \u003C\/p\u003E\u003Cp\u003EGood advice! I might have a hard time with the slow down part though.\u0026#160;\u0026#160; \u003Ca title=\"Greek_Fillo_Custard_Pasrty-0023-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8527785281\/\"\u003E\u003Cimg alt=\"Greek_Fillo_Custard_Pasrty-0023-WM\" src=\"http:\/\/farm9.staticflickr.com\/8382\/8527785281_13e8063596_b.jpg\" width=\"610\" height=\"911\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EThis is a heavenly dessert that will force the fastest of us to take a moment to slow down and linger on the flavors. There is flakey phyllo pastry, there is luscious and smooth custard all infused with warming spices of cardamom, cinnamon and vanilla and finally the elegance of orange bring it all together. This custard pie is based on the divine Greek or Maltese \u003Cem\u003EGalaktoboureko\u003C\/em\u003E, a semolina-based custard dessert layered with phyllo pastry that will make you want to sink yourself into. I based this recipe on \u003Ca href=\"http:\/\/souvlakiforthesoul.com\/galaktoboureko-for-barbara\"\u003EPeter’s \u003Cem\u003EGalaktoboureko\u003C\/em\u003E\u003C\/a\u003E\u003Cstrong\u003E\u0026#160;\u003C\/strong\u003E- a post that has stuck to my mind from the first time I read it. Ruffles of phyllo pastry are drenched in the custard and then gently baked to give a crunchy and sublime dessert.\u0026#160; The perfect dessert for your Easter meal! \u003C\/p\u003E\u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Greek-Style Creamy Custard Phyllo Pie \u003C\/strong\u003E\u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/greek-style-creamy-custard-phyllo-pie\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca title=\"Greek_Fillo_Custard_Pasrty-0019-WM by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8527784099\/\"\u003E\u003Cimg alt=\"Greek_Fillo_Custard_Pasrty-0019-WM\" src=\"http:\/\/farm9.staticflickr.com\/8092\/8527784099_6bf36fe6bf_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E45 minutes\u003Cspan class=\"value-title\" title=\"PT45M\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nTotal Time: \u003Cspan class=\"duration\"\u003E1 hour 45 minutes \u003Cspan class=\"value-title\" title=\"PT1H45M\"\u003E\u003C\/span\u003E\u003C\/span\u003E      \u003Cbr \/\u003E\nServes: \u003Cspan class=\"yield\"\u003E8\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E10 sheets phyllo pastry \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E60g butter, melted \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E¼ teaspoon ground cinnamon \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E¼ teaspoon ground cardamom \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003Ezest of 1 orange \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 stick cinnamon \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E4 cardamom pods, slightly crushed \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 vanilla bean, split in the centre with the seeds scraped out \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E350 ml milk \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E3 eggs \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E95g sugar\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 tablespoons honey \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E150g pistachios, coarsely chopped \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPre-heat oven to 180 degrees C. Grease and line a 20 cm cake pan with baking paper. \u003C\/li\u003E\n\u003Cli\u003ESpread out the sheets of phyllo pastry and cover them with a damp cloth to keep them from drying. Take on of the sheets and spread smoothly on the countertop, then brush generously with butter. Coil the sides of the pastry together in a rosette. Place the rosette in the middle of the cake pan and continue with the remaining phyllo pastry in the same way, placing them around the one in the center. \u003C\/li\u003E\n\u003Cli\u003EGenerously brush the tops of each pastry rosette with butter and sprinkle with cinnamon and cardamom. Bake in the oven for 25-30 minutes. \u003C\/li\u003E\n\u003Cli\u003EIn the meantime make the custard by placing the milk, cinnamon stick, cardamom pods and the vanilla bean and seeds in a saucepan and bringing it to a simmer over medium heat. \u003C\/li\u003E\n\u003Cli\u003EPlace the eggs and sugar in a bowl and whisk until thick. Gradually pour the warm milk over the custard mixture, whisking to well to temper the mixture to make sure the eggs do not curdle. \u003C\/li\u003E\n\u003Cli\u003ERemove the cake pan from the oven and pour the custard over the top of the pastry and sprinkle with the orange zest. Place the pan back in the oven and bake for another 30 minutes until the custard has set. \u003C\/li\u003E\n\u003Cli\u003ETake the cake pan out of the oven and drizzle the pastry with honey while still hot and sprinkle with pistachios. \u003C\/li\u003E\n\u003Cli\u003EThis tastes great while still warm and fresh on the same day. After that the phyllo pastry ends to get a bit soggy and the custard loses it’s creamy texture. Serve with a thick vanilla sauce.\u0026#160; \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003C\/p\u003E\u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Ca title=\"Greek_Fillo_Custard_Pasrty-0019-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8527784099\/\"\u003E\u003Cimg alt=\"Greek_Fillo_Custard_Pasrty-0019-WM\" src=\"http:\/\/farm9.staticflickr.com\/8092\/8527784099_6bf36fe6bf_b.jpg\" width=\"610\" height=\"911\" \/\u003E\u003C\/a\u003E   \u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003EIn all this hustle I totally forgot to raise my glass with you all … last week my blog turned 7! Yes I’ve been around here doing this for the past 7 years and I cannot believe the crazy path What’s For Lunch, Honey? has taken me on. It’s been all very positive and mostly a lot of fun. Blogging has come such a long way since then, it’s amazing how many new and awesome blogs I discover on a weekly basis. I’d like to say a huge thanks to you … my readers and friends who have supported me and are a part of this space, some have been around from the early days! I hope you all enjoy this space as much as enjoy filling it with my words and images. \u003C\/p\u003E\u003Cp\u003ECin cin!\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjwQR_eW-V0R8AtC3RBigq3YAkrBbAV9yN77wzB3wIyUk6gse9aLOSRLY6pmkugHCcmyjQa0pg_0V4Un2XXtINrVtRf1GW7DQ3yeM76uuBk7JLJvs0rXjcalmB817PbAE9NmzD5kg\/s1600-h\/Weimar2013WorkshopBadge-SIDEBAR-BLACK%25255B5%25255D.png\"\u003E\u003Cimg style=\"display: block; float: none; margin-left: auto; margin-right: auto\" title=\"Weimar2013WorkshopBadge-SIDEBAR-BLACK\" alt=\"Weimar2013WorkshopBadge-SIDEBAR-BLACK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhqR_ipsEon08TWePTwkxuOXx8Bl1HiAiSe9UF5cezbqKpr1Yhda_UTRoZRh6xK4QT1aOLgCqxd20WO46B9WmvkXTpya18W1OB55wDz91R0aB97LdPB0EzGyzPEKaE3hvaVYrLiDw\/?imgmax=800\" width=\"350\" height=\"375\" \/\u003E\u003C\/a\u003E     \u003Cbr \/\u003E\nDid you miss the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/02\/LondonWorkshopRecap.html\" target=\"_blank\"\u003ELondon Workshop\u003C\/a\u003E? I’ll be hosting another styling and photography workshop in March here in Weimar. A package deal that \u003Cb\u003Eincludes tuition, accommodation, meals and a whole lot more\u003C\/b\u003E - not to mention \u003Cb\u003Econnecting with like-minded people\u003C\/b\u003E and talking, taking and inhaling food, photography and styling for 2 days.\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/01\/weimar-food-styling-photography-and.html\"\u003ECheck out the Weimar workshop details!\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EI have not had too much time to surf my favorite blogs and webistes lately. But I am thinking this will change soon as I spend more time resting the knee. I do have a few favorites this week and wanted to share them with you. Hope you enjoy browsing through them. \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003EPeter’s took me away with him on a lovely virtual weekend \u003Ca href=\"http:\/\/souvlakiforthesoul.com\/by-the-sea-side\" target=\"_blank\"\u003EBy The Sea Side\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003EI wanted to snuggle up in this \u003Ca href=\"http:\/\/www.79ideas.org\/2013\/03\/cozy-swedish-apartment.html?utm_source=feedburner\u0026amp;utm_medium=feed\u0026amp;utm_campaign=Feed%3A+79ideas%2Fblog+(79+Ideas)#.UTcN2KKce8A\" target=\"_blank\"\u003ECozy Swedish Apartment\u003C\/a\u003E \u003C\/li\u003E\n\u003Cli\u003EA great way to take notes with these these adorable and colorful notebooks from \u003Ca href=\"http:\/\/www.themagicnotebook.co.uk\/notebooks.php\" target=\"_blank\"\u003EThe Magic Notebook\u003C\/a\u003E. Lucky Weimar Workshop participants will each be receiving one. \u003C\/li\u003E\n\u003Cli\u003ENikole’s touching poem \u003Ca href=\"http:\/\/www.herriottgrace.com\/2013\/02\/on-the-beauty-of-travel-southern-italy\/\" target=\"_blank\"\u003Eon the beauty of travel + southern italy\u003C\/a\u003E with some stunning images\u003C\/li\u003E\n\u003Cli\u003EVisual graphic: \u003Ca href=\"http:\/\/modernhepburn.tumblr.com\/post\/42278089129\/visualgraphic-what-is-success\" target=\"_blank\"\u003EWhat is success?\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003EColor palette of the week a \u003Ca href=\"http:\/\/pinterest.com\/pin\/110197522103097091\/\" target=\"_blank\"\u003Etouch of South of France\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003EQuote of the week: \u003Ca href=\"http:\/\/pinterest.com\/pin\/110197522104557872\/\" target=\"_blank\"\u003EDo it now ..\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003EIn \u003Ca href=\"http:\/\/lifesafeast.blogspot.de\/2013\/02\/chocolate-orange-sponge-cake.html\" target=\"_blank\"\u003EDarkness and Light\u003C\/a\u003E with Jamie’s emotional post\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these creamy custard ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"403\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg alt=\"Bostini Cream Pie 01a by MeetaK\" src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/BostiniCreamPie01a.jpg\" width=\"120\" height=\"180\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg alt=\"Chai Latte Cream (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgyxx9a_Ydcz3TSN-FuB73-z8ZmjjcXePRoCdJI-0pi6BI2c_oUuxCLMAuGoujcSqgIB-LsWL3BV2XO8uVeaWTcEAiN3pyurUxKIOIaznJs0kIPXCKGbiIpKKmQ-8d_2lPyKXYnww\/?imgmax=800\" width=\"120\" height=\"176\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg alt=\"Chocolate Raspberry Creme Caramel (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj_3v7OtbOPV6ZXAkevY6rG0uZBx0cXB5gxSreDR6wiNuO1azRj35rTMspleIIMZedZlGeFMN9RpdozvLn7bd9ZJ3mjGwYN_PO_rPckWpEeerhzsw7eOhd8YM_IWF0Ld52tp8dZAg\/?imgmax=800\" width=\"120\" height=\"179\" \/\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/10\/bostini-cream-pie.html\"\u003EBostini Cream Pie\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/cooking-school-fresh-homemade-lemon.html\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/11\/spiced-chai-latte-cream.html\"\u003EChai Latte Cream\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#apricotchutney\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/10\/chocolate-and-raspberry-creme-caramel.html\"\u003ECrème Caramel - Chocolate and Raspberry \u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#spicyraspberry\"\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2012 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/1406241630142969076\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2013\/03\/GrekCustardyPhylloPie.html#comment-form","title":"56 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1406241630142969076"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1406241630142969076"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2013\/03\/GrekCustardyPhylloPie.html","title":"Greek-Style Creamy Custard Phyllo Pie"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhqR_ipsEon08TWePTwkxuOXx8Bl1HiAiSe9UF5cezbqKpr1Yhda_UTRoZRh6xK4QT1aOLgCqxd20WO46B9WmvkXTpya18W1OB55wDz91R0aB97LdPB0EzGyzPEKaE3hvaVYrLiDw\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"56"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-4694172777562358012"},"published":{"$t":"2012-10-10T09:29:00.000+02:00"},"updated":{"$t":"2012-10-15T22:40:01.558+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"}],"title":{"type":"text","$t":"Maple Roasted Pumpkin and Allspice Babka with Cinnamon Icing"},"content":{"type":"html","$t":" \u003Ca title=\"Pumpkin All Spice Babka with Cinnamon Frosting by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8071512468\/\"\u003E\u003Cimg alt=\"Pumpkin All Spice Babka with Cinnamon Frosting by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8449\/8071512468_2d10e74025_b.jpg\" width=\"610\" height=\"911\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EStrawberries, raspberries and cherries lie scattered on the countertop in the kitchen. The fresh asparagus glistening vibrant green in the sink waiting to be turned into a pesto. I consult my recipe and style sheet to make sure I have everything ready. The temperatures are mild outside, in my flip flops I take a step out on the porch, inhaling the clean and fresh air - it smelled just like it does in early Spring. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EA lone leaf, amber in color, slips away from the maple tree swaying in the gentle breeze to land at my feet. I pick it up and for the first time I notice the leaves are turning their color.\u0026#160; I’ve been stuck in the wrong season you see. Truth is it’s October and my markets are proudly showing off pumpkins, figs, cranberries, quince and the sweetest dates. Truth is, I have not even wrapped my head around all of these favorites of mine. Truth is I am in Spring\/Summer 2013!\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Pumpkin All Spice Babka with Cinnamon Frosting by Meeta K. Wolff (0025) by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8071522104\/\"\u003E\u003Cimg alt=\"Pumpkin All Spice Babka with Cinnamon Frosting by Meeta K. Wolff (0025)\" src=\"http:\/\/farm9.staticflickr.com\/8037\/8071522104_266db67b8e_b.jpg\" width=\"610\" height=\"911\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EWith the temperatures in their 20s C and my recent photo shoot for a client’s Spring\/Summer 2013 delicatessen catalogue I’ve been in the illusion of an extended Spring. For the past two weekends I’ve been getting deliveries of the ripest and sweetest Spring \/ Summer produce in my kitchen and spent the last weekend in Hamburg styling with the prettiest Spring\/Summer props. It was dizzying! \u003C\/p\u003E\u003Cp\u003EIt was confusing! As I packed away the last of the props and cleaned the up the raspberry and cherry spills I caught a glimpse of the golden maple tree glowing in the morning sunlight, I had to jerk my mind and body and mind back into reality. \u003C\/p\u003E\u003Cp\u003EThe air cooled down and the blustery autumn winds swirled the leaves around my feet as I made my way to the market. I had pumpkins, cranberries, dates, plums, sweet potatoes and beets on my mind. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Pumpkin All Spice Babka with Cinnamon Frosting by Meeta K. Wolff (0018) by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8071522661\/\"\u003E\u003Cimg alt=\"Pumpkin All Spice Babka with Cinnamon Frosting by Meeta K. Wolff (0018)\" src=\"http:\/\/farm9.staticflickr.com\/8317\/8071522661_84bfcac85c_b.jpg\" width=\"610\" height=\"911\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EBack in my kitchen I began slathering the thick maple syrup over the vivid orange cubes of the butternut squash. As they gently roasted in the oven, the scent of spice mixed with the sweet perfume of maple syrup arose into the air wrapping the kitchen in a warming hug. \u003C\/p\u003E\u003Cp\u003EJust like that - the seasons changed in my kitchen from strawberry tarts to pumpkin cakes and outside from pastel colored Spring flowers to a carpet of golden leaves. And here I am - a little late but I am welcoming Autumn with pumpkin and spice. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Pumpkin All Spice Babka with Cinnamon Frosting by Meeta K. Wolff (0011) by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8071521365\/\"\u003E\u003Cimg alt=\"Pumpkin All Spice Babka with Cinnamon Frosting by Meeta K. Wolff (0011)\" src=\"http:\/\/farm9.staticflickr.com\/8452\/8071521365_51f3c06581_b.jpg\" width=\"610\" height=\"911\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EOn a cold Autumn day this would be the perfect cake to cosy up with. The roasted pumpkin adds a sweet intense flavor to the cake, keeping it moist while the warming allspice adds notes of nutmeg, cinnamon and cloves. The cinnamon icing is more than simply icing on the cake - it rounds off the aromas found in the cake so perfectly. \u003C\/p\u003E\u003Cp\u003EOne of the other things I did while I was in Hamburg this weekend was attend a launch of a hot new print food magazine in Germany. \u003Ca href=\"http:\/\/www.deli-magazin.de\/\"\u003EDeli \u003C\/a\u003Eis the newest work from Gruner + Jahr (I worked with their publication Laviva last year) and it looks amazing. Meeting the team and having the cooks prepare several recipes from the first issue in the test kitchen was definitely a highlight this weekend. If you are in Germany make sure you pick up a copy - it's on sale as of this week. \u003C\/p\u003E\u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Maple Roasted Pumpkin and Allspice Babka with Cinnamon Icing\u003C\/strong\u003E \u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/maple-roasted-pumpkin-and-allspice-babka-with-cinnamon-icing\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca title=\"Pumpkin All Spice Babka with Cinnamon Frosting by Meeta K. Wolff (0024)\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8071527799\/\"\u003E\u003Cimg class=\"photo\" alt=\"Pumpkin All Spice Babka with Cinnamon Frosting by Meeta K. Wolff (0024)\" src=\"http:\/\/farm9.staticflickr.com\/8177\/8071527799_2d2382b40f_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E30 minutes\u003Cspan class=\"value-title\" title=\"PT30M\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nTotal Time: \u003Cspan class=\"duration\"\u003E1 hour 30 minutes \u003Cspan class=\"value-title\" title=\"PT1H30M\"\u003E\u003C\/span\u003E\u003C\/span\u003E      \u003Cbr \/\u003E\nServes: \u003Cspan class=\"yield\"\u003E8\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E2 small butternut squashes, cut in large chunks \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E3 tablespoons maple syrup \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E130 g unsalted butter, softened \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E110 ml buttermilk \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E210 g all-purpose flour \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 teaspoon baking powder \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 teaspoon ground allspice \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E100g muscovado sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 large egg \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E50g dried cranberries \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E50g pecans, toasted and chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E50g icing sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 teaspoon cinnamon \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPreheat the oven to 170 degrees C. Butter the Bundt cake form. line a baking tray with some baking paper. \u003C\/li\u003E\n\u003Cli\u003EToss the butternut squash chunks in the maple syrup and spread on the baking tray. Bake in the oven till soft, then puree in the blender. Transfer to jars and keep in the refrigerator until needed. You can make this ahead as it will keep for 3-5 days in the fridge. For the cake you will need about 150 g of the puree. \u003C\/li\u003E\n\u003Cli\u003EBeat the soft butter until fluffy, then add sugar and continue to beat until thick and voluminous. Add the pumpkin puree and using the spatula fold it in. Add the pecans and cranberries, folding it into the mixture carefully. \u003C\/li\u003E\n\u003Cli\u003EIn a separate bowl sieve the flour, baking powder and all spice. Add half of the dry ingredients into the squash mixture, then pour the buttermilk and fold in using the spatula in a few quick folds. Add the rest of the dry ingredients. Combine everything making sure not not to over-stir the batter. \u003C\/li\u003E\n\u003Cli\u003EPour the batter into the Bundt form, evening the top with the spatula. Place the cake form into the oven, on the middle shelf and bake for approx. 45 minutes or until a skewer inserted in the middle of the cake comes out clean. Allow to cool completely. \u003C\/li\u003E\n\u003Cli\u003EFor the icing, stir the icing sugar and 1 teaspoon cinnamon with a few drops of water to make thick but fluid icing. Pour the icing over the cake and let it set for a few minutes. Decorate with chopped pecan. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cb\u003ENotes:\u003C\/b\u003E You can substitute the cranberries with dried sour cherries or raisins and add any other nuts instead of the pecans. I really like this using macadamia nuts too. \u003C\/p\u003E\u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Pumpkin All Spice Babka with Cinnamon Frosting by Meeta K. Wolff (0024) by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8071527799\/\"\u003E\u003Cimg alt=\"Pumpkin All Spice Babka with Cinnamon Frosting by Meeta K. Wolff (0024)\" src=\"http:\/\/farm9.staticflickr.com\/8177\/8071527799_2d2382b40f_b.jpg\" width=\"610\" height=\"911\" \/\u003E\u003C\/a\u003E         \u003Cp\u003EMake sure you cut up a thick slice of this cake. The toasted crunchy pecans and the sweet, tangy cranberries add a divine flavor level to the cake. With such treats it becomes easy to let glorious Autumn step into the kitchen and take over. I hope you are enjoying it too. \u003C\/p\u003E\u003Cp\u003EIf you need a little nudge then I’ve got just the thing for you. This month Dara of \u003Ca href=\"http:\/\/www.cookincanuck.com\/\" target=\"_blank\"\u003ECookin Canuck\u003C\/a\u003E is my wonderful hostess and her theme fits perfectly into the season. Dara wants to see all your \u003Ca href=\"http:\/\/www.cookincanuck.com\/2012\/10\/monthly-mingle-october-squashes-join-me\" target=\"_blank\"\u003ESquash\u003C\/a\u003E creations so make sure you all join the party this month. The deadline is till October 31st!\u003C\/p\u003E\u003Cp\u003ESimone over at \u003Ca href=\"http:\/\/junglefrog-cooking.com\"\u003EJunglefrog Cooking\u003C\/a\u003E is also tempting us into the season with her latest photography and styling challenge. The theme is \u003Ca href=\"http:\/\/junglefrog-cooking.com\/new-pumpkin-orange-photography-and-styling-challenge-october\/\"\u003Epumpkin and orange\u003C\/a\u003E and this is my interpretation of the theme. Being one of the three judges of these challenges I cannot win but I do enjoy taking part as it gives me inspiration to try new ideas and keeps me practicing. Hope to see your submissions there too. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003Cfont size=\"4\"\u003EDubai Food Photography and Styling Workshop Update\u003C\/font\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiSbfPxrxM0Bm6gdhyphenhyphenz5NJQSq6lznhhuFS7WZ4fSMUo6_RNUTazw5h_SiPXCrS6Vyphbi7VbkMRFVwKOHhhlSbJ87oM-ZDtfgcg7LfxozDRMFz2dF9ZQsdwNz-BDgFLj5wxbipGbg\/s1600-h\/clip_image002%25255B6%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; margin-left: 0px; border-left-width: 0px; margin-right: 0px\" title=\"clip_image002\" border=\"0\" hspace=\"12\" alt=\"clip_image002\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh1kk-eUxBgGA-u1_f7ACnhfCYApzmu_TM9d-g-gW9ll-QRtdivWGdgz0y5wor91dALoLs1k5yHxaTYvREUTp_HbzdKkwe-5q5TKJsZl294FNS8zF4nd5BWJqDNVNdq0gH5wk4DHQ\/?imgmax=800\" width=\"300\" height=\"104\" \/\u003E\u003C\/a\u003EWe have partnered with the incredibly gracious team from \u003Ca href=\"http:\/\/www.atlantisthepalm.com\/restaurants\/barsandrestaurants\/nasimibeach.aspx\"\u003E\u003Cb\u003EAtlantis,The Palm\u003C\/b\u003E\u003C\/a\u003E again, who have put together an amazing field trip at their stunning locations. There will be a grand tasting at Asia Republic where we will be treated to cuisines of South East Asia, China and Korea. Form there we will enter the Zen-style gardens of Nobu where we will have access to the location for a on-site photo shoot. We then will arrive at Ossiano, a world of mesmerizing tranquility created by the captivating ocean life of the Ambassador Lagoon where we will sip a few pre-dinners cocktails to unwind and finally dine at the exquisite Saffron, a contemporary interactive buffet featuring International and Asian inspired cuisines. \u003C\/p\u003E\u003Cp\u003EIf I have tickled your fancy and you have always wanted to hone your food photography and styling skills I have some good news for you. Due to 2 cancellations we have free spots open up on this workshop. We have put together a fantastic programme filled with a lot of photography and styling theory and several practical lessons. Participants will be treated to a variety of events which will be part of various assignments over the 2 day course. You will find all the details including the updates on the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/09\/workshop-miele-dubai-food-photography.html\" target=\"_blank\"\u003Eannouncement page\u003C\/a\u003E. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these Autumn sweet treats from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"521\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"124\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgpKqReWhXz8h6KqLe1iuS4PXM7TjQciJA21Hvk5KhfQUaVR1VtiJSuAjjuVhtb_5KXpE-sJfVy2TyGdbOgbiriXmRYU5HxwevjqwOwg_hIP668ZvW7hnMv7gGktGch9Y-s8DOS3Q\/s1600-h\/BananaBriochePudding05%25255B3%25255D.jpg\"\u003E\u003Cimg style=\"display: inline\" title=\"BananaBriochePudding05\" alt=\"BananaBriochePudding05\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgrhJ5mtLTY23gdQZ48Jy3tdVgCcsrwLd8BVxwY4baG9C2tQanRell3qqHWGeEUnQ0MyEacdrAtdgEUOPpzYIpNncL2zp-J9by7sIKdlL2YGE7abtE3zXTa_8nQqp2BIu7wStVjLQ\/?imgmax=800\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"135\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj33XxfI0pm6vnHwH3wbkEWpG1Cd-PmbAlYveuQc7oe7WlBckcJ1kYganHEMgcFYFBaXad68DJVZSlYLMT-1OBQ-Ahz4ef_3YjAFiAtJiVQNBn1Y5fcOqVMhPQOt1YNsdGTtgwFsQ\/s1600-h\/HoneyAppleCrostata__0099-WM_thumb%25255B3%25255D.jpg\"\u003E\u003Cimg style=\"display: inline\" title=\"HoneyAppleCrostata__0099-WM_thumb\" alt=\"HoneyAppleCrostata__0099-WM_thumb\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhA_cUpiifPBPOdRNsEkFSTVlF7kcQKnh8YsAhm8yQ_KXn8cwLXDj2yrSc6IsWJM02oVmHZoLsfpDX_xpyl_5bEf5swK9p8QwVWGePvX5XtHtehk4tQPh0apteG_PpvUh6VZgMWQg\/?imgmax=800\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"252\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiOnUac5mQJ7VkLT3i0wf0TigocQArig78a8Vv6FbG7JYIGHkECxyR2PGXOdlwZS-sSH3Mh_M8Ug9j3WvRqFM4w98Ap3A9EWxYeG6mUJD0zZB0uHqV8xlrFhrBLVaP0VKQzWQGF6A\/s1600-h\/PumpkinCarrotCake07-framed%25255B2%25255D%25255B3%25255D.jpg\"\u003E\u003Cimg style=\"display: inline\" title=\"PumpkinCarrotCake07-framed[2]\" alt=\"PumpkinCarrotCake07-framed[2]\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjHn28taXXYdZbW5c6A2KZE_KfdpzmQ1kasPXkcZp1C6m18NyT76KWS5YhpG2juxckdhDOVLr6TK4iMCi9xK9fzlGi_Y60520Gk-JCfCYehet7H_DbPUviJu07IFkCtmEWvRJ5boQ\/?imgmax=800\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"124\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/10\/banana-brioche-pudding-with-baileys.html\"\u003EBanana Brioche Pudding with Baileys Caramel Cream\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"135\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/11\/honey-roasted-cardamom-apple-and-brown.html\"\u003EHoney Roasted Cardamom Apple and Brown Butter Streusel Crostata\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"252\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/10\/spiced-pumpkin-and-carrot-cake-with.html\"\u003EPumpkin and Carrot Spice Cake with Orange Cream Cheese Frosting\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2012 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/4694172777562358012\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2012\/10\/PumpkinAllspiceBabka.html#comment-form","title":"68 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4694172777562358012"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4694172777562358012"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2012\/10\/PumpkinAllspiceBabka.html","title":"Maple Roasted Pumpkin and Allspice Babka with Cinnamon Icing"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh1kk-eUxBgGA-u1_f7ACnhfCYApzmu_TM9d-g-gW9ll-QRtdivWGdgz0y5wor91dALoLs1k5yHxaTYvREUTp_HbzdKkwe-5q5TKJsZl294FNS8zF4nd5BWJqDNVNdq0gH5wk4DHQ\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"68"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-4758710837862581697"},"published":{"$t":"2012-10-03T12:57:00.000+02:00"},"updated":{"$t":"2012-10-03T12:57:00.553+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bollywood Cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Food Guide"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"}],"title":{"type":"text","$t":"Bollywood Cooking: The Basics of an Indian Chicken Curry"},"content":{"type":"html","$t":"\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8044128589\/\" title=\"Chicken Curry by Meeta K. Wolff (2) by WFLH, on Flickr\"\u003E\u003Cimg alt=\"Chicken Curry by Meeta K. Wolff (2)\" height=\"911\" src=\"http:\/\/farm9.staticflickr.com\/8029\/8044128589_871e3bb71e_b.jpg\" width=\"610\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\nCraving a curry for dinner perhaps?\u0026nbsp; A hot chicken curry is probably just what you need to tickle those taste buds and nothing beats a plate of curry atop a bed of steaming rice on a cold Autumn night. While curry has become a mainstream dish, the Pan-Asian versions of the curry has very little to do with the authentic dishes you will find in India or Pakistan. Furthermore, many of the curries found in restaurants across Europe offer at times, tame and altered versions or have extremely rich components making them a heavy affair. \u003Cbr \/\u003E\n   \u003Cbr \/\u003E\nThe curries in Indian homes are simple, depending more on the flavors achieved by combining a variety of spices rather than drowning the dish in cream and oil. \u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8049991223\/\" title=\"Bollywood Cooking_1 by WFLH, on Flickr\"\u003E\u003Cimg align=\"left\" alt=\"Bollywood Cooking_1\" height=\"158\" src=\"http:\/\/farm9.staticflickr.com\/8451\/8049991223_4fd1fd0bf5_o.png\" style=\"display: inline; margin: 0px 25px 0px 0px;\" width=\"181\" \/\u003E\u003C\/a\u003E  \u003Cbr \/\u003E\nTo show you how we make curries at home I share the recipe for my favorite curry and have broken it down in all its components. This is the basic method to almost any meat based curry, where you can substitute the chicken with beef, lamb or pork. For those who are venturing into curry making for the first time - have no fear - while the ingredient list looks long you will find all the items in any well stocked supermarket and Indian grocery store. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIn an Indian kitchen a chicken curry would not be based solely on the breasts. We are all about the bones. The bones of the meat secure all the good stuff in it, giving the curry the flavor boost that chicken breasts or boneless meat just cannot. For flavors to be imparted in an aromatic curry, the flavors need to be added into the curry. A chicken breast is essentially quite a terse piece of meat, rather bland and does not offer much in terms of flavor to transfer into the curry. The flavor from meat on a bone however, is not only within the flesh but you are getting all the big, hidden and glorious flavors from within the bones. As the curry simmers gently on the stove, those flavors that are exuded from the bones is what transforms your curry from a plain tasting curry to an explosive Indian curry.\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.flickr.com\/photos\/meetaspix\/8042530229\/\" title=\"The Cornerstones of a Curry by MeetaK, on Flickr\"\u003E\u003Cimg alt=\"The Cornerstones of a Curry\" height=\"911\" src=\"http:\/\/farm9.staticflickr.com\/8457\/8042530229_8fe4a5554b_b.jpg\" width=\"610\" \/\u003E\u003C\/a\u003E \u003Cbr \/\u003E\nEven if you are very much about chicken breasts, bring yourself to throw a few extra pieces of chicken on a bone, like the wings, to add more powerful flavor to the curry. That is the most fundamental secret to an exceptional Indian curry.\u003Cbr \/\u003E\n \u003Cbr \/\u003E\nOnce the meat on a bone issue is sorted, the three principal ingredients to any Indian meat curry are onion, ginger and garlic. These are usually finely chopped or pureed into a paste.\u003Cbr \/\u003E\n\u003Cblockquote\u003E\u003Cb\u003ETip:\u003C\/b\u003E When I make curries I usually throw additional onions, garlic cloves and ginger into the food processor and process to give me finely chopped pieces. I reserve what I need for the curry and transfer the rest into ice trays, freezing them into cubes. Once frozen I simply place the cubes in a Ziploc freezer bag. Perfect, portioned cubes of onion, ginger and garlic ready to go whenever you crave a curry.       \u003C\/blockquote\u003EAs you sauté the onion, ginger and garlic, melting it down to a slightly golden color we need to create the gravy or the \u003Ci\u003Emasala\u003C\/i\u003E for the curry. Enter the wonderful piquant array of Indian spices. India boasts a massive variety of spices and for those of you who are unfamiliar with many of the spices the selection can become a giddying experience. \u003Cbr \/\u003E\n\u003Cblockquote\u003E\u003Cb\u003ETip:\u003C\/b\u003E I have broken down many of the spices used in the Indian kitchen in my \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/01\/bollywood-cooking-india-home-of-spices.html\"\u003EIndian spice guide\u003C\/a\u003E\u0026nbsp; The guide gives an overview of all the spices we use in our kitchens, making it easier to understand how basic spices are combined with complementary or secondary spices for a different balance of flavors in your curries. \u003C\/blockquote\u003EA pivotal spice blend in the Indian kitchen is \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/01\/bollywood-cooking-india-home-of-spices.html#garammasala\"\u003E\u003Ci\u003Egaram masala\u003C\/i\u003E\u003C\/a\u003E, which uses a mix of different spices, from cumin, coriander, cardamom to poppy seeds and saffron. No two spice blends are alike and each cook has his own secret mixture.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003EGaram masala\u003C\/i\u003E in the chicken curry is added to the onion, ginger and garlic mixture and allowed to release its aromas in the pan for a few minutes. In theory this would be all you need in terms of spices to form the basis of a curry. However we Indians like complex and intricate flavors, demanding a lot from our taste buds, we elevate some of the different flavors that are contained in the \u003Ci\u003Egaram masala\u003C\/i\u003E. Depending on how you would like your curry to taste, you simply add a little more of the individual spices found in the \u003Ci\u003Egaram masala\u003C\/i\u003E. For a floral and herby flavored curry increase the level of ground coriander and\/or for a piquant and strong flavored curry add more ground cumin and\/or for a slightly softer, sweeter note a dash more of cinnamon should do the trick. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAs the spices heat up with the onion, ginger and garlic mixture, the aromatic oils are drawn out of all the perfumed woody spices added to the curry. If you were to add these spices later, with the tomatoes for example, they would not have the opportunity to unfold their flavors and give the vibrant performance in the curry. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFresh or canned tomatoes are then added to the pan and left to simmer down and caramelize. This is an important stage in a curry. The tomatoes need to be allowed the time to bubble through and the perfumed oils to emerge to the top and turn the mixture golden. At this point another essential spice is added to the curry - \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#turmeric\"\u003Eturmeric\u003C\/a\u003E.\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8044133315\/\" title=\"Turmeric Spice by Meeta K. Wolff by WFLH, on Flickr\"\u003E\u003Cimg alt=\"Turmeric Spice by Meeta K. Wolff\" height=\"911\" src=\"http:\/\/farm9.staticflickr.com\/8454\/8044133315_bb8e60fd07_b.jpg\" width=\"610\" \/\u003E\u003C\/a\u003E   \u003Cbr \/\u003E\nIn every curry I cook I use three cardinal spices - the key spice in meat curries is \u003Ci\u003Egaram masala\u003C\/i\u003E, to every curry I also add turmeric and chili. Turmeric is the quintessential spice in the Indian spice kitchen and as a ground root it brings the essence of earthy flavors to the curry. Besides lending its vivid yellow color to the curries it is added to, turmeric is a wonder spice with incredible healing properties. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOnce the oils begin to separate in the tomato mixture it is time to add the chicken (or meat) pieces, covering them with the \u003Ci\u003Emasala\u003C\/i\u003E mixture and water and then left to simmer for a good 40 minutes. Often I will add a pinch of sugar to enhance the caramelized taste of the onions and tomatoes.\u003Cbr \/\u003E\n\u003Cblockquote\u003E\u003Cb\u003ETip:\u003C\/b\u003E Do not add too much water as once you have salted the curry the meat will begin to release its juices adding more liquid to the curry. You do not want thin watery curry but rather a curry with a thick gravy coating the meat.\u0026nbsp; \u003C\/blockquote\u003EAdd a handful of chopped coriander leaves to the curry to give it a refreshing, slightly lemony and minty flavor, rounding off the curry perfectly. \u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8044132045\/\" title=\"Chicken Curry by Meeta K. Wolff by WFLH, on Flickr\"\u003E\u003Cimg alt=\"Chicken Curry by Meeta K. Wolff\" height=\"911\" src=\"http:\/\/farm9.staticflickr.com\/8309\/8044132045_cb000f67dd_b.jpg\" width=\"610\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\nThis is not a fancy type of chicken curry nor will you find this kind of curry on the menu of a restaurant. This is the curry we cook at home on any night of the week - if needed - on every night of the week! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI like marinating my chicken in a yogurt and buttermilk spice mixture allowing the meat not only more time with the spices but also the yogurt-buttermilk tenderizes the meat making it more succulent. This is optional and you can leave it out if you are pressed for time. \u003Cbr \/\u003E\nBesides adding \u003Ci\u003Egaram masala,\u003C\/i\u003E I up the levels of ground coriander, cumin and add a pinch of cinnamon. A few crushed cardamom pods also go into my curry - what can I say I am a true spice girl. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nGive your taste buds a real party! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"hrecipe\" style=\"background-color: #fbfaf7; border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; border-right: #ff9900 1px dotted; border-top: #ff9900 1px dotted; padding-bottom: 5px; padding-left: 5px; padding-right: 5px; padding-top: 5px;\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cb\u003ERecipe: The Basic Chicken Curry\u003C\/b\u003E\u003C\/span\u003E     \u003Cbr \/\u003E\n\u003Ci\u003EPrintable version of recipe \u003C\/i\u003E\u003Ci\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/the-basic-indian-chicken\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8044132045\/\" title=\"Chicken Curry by Meeta K. Wolff by WFLH, on Flickr\"\u003E\u003Cimg alt=\"Chicken Curry by Meeta K. Wolff\" class=\"photo\" height=\"240\" src=\"http:\/\/farm9.staticflickr.com\/8309\/8044132045_cb000f67dd_m.jpg\" width=\"160\" \/\u003E\u003C\/a\u003E     \u003Cbr \/\u003E\nPrep Time: \u003Cspan class=\"preptime\"\u003E20 minutes\u003Cspan class=\"value-title\" title=\"PT20M\"\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr\/\u003E Total Time: \u003Cspan class=\"duration\"\u003E1 hour 20 minutes\u003Cspan class=\"value-title\" title=\"PT1H20M\"\u003E plus marination overnight\u003C\/span\u003E\u003C\/span\u003E \u003Cbr\/\u003E Serves: \u003Cspan class=\"yield\"\u003E8\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EIngredients\u003C\/b\u003E:       \u003Cbr \/\u003E\n\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E3 tablespoons Greek yogurt \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 tablespoons buttermilk \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 teaspoon turmeric \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 teaspoon garam masala \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 teaspoon ground coriander \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 teaspoon ground cumin \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E8-10 chicken drumsticks and thighs, skinned \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 tablespoons rape seed oil \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E4 garlic cloves, finely chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E3 large onions, finely chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003Elarge thumb size ginger, finely chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E3 teaspoon garam masala \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 teaspoon ground cumin \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 teaspoon ground coriander \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E4 cardamom pods, cracked \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1\/2 teaspoon cinnamon \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E800g fresh tomatoes, chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 tablespoon tomato paste \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 small red chili, finely chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 teaspoon turmeric \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003ESalt to taste \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EHandful of coriander, chopped \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cb\u003EMethod\u003C\/b\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Col\u003E\u003Cli\u003EFor the marination mix together the yogurt, buttermilk, 1 teaspoon turmeric, 2 teaspoon garam masala, 1 teaspoon ground coriander, 1 teaspoon ground cumin. Prick the chicken pieces with a knife. Place the pieces in a large dish and pour the marinade over the chicken. Make sure the pieces are nicely coated then cover with plastic wrap and refrigerate overnight. \u003C\/li\u003E\n\u003Cli\u003EBring the chicken to room temperature. Heat the oil in a large pan, add the onion, garlic, ginger and sauté gently until transparent. Add the 3 teaspoons garam masala, 2 teaspoon cumin, 2 teaspoon coriander, cardamom and cinnamon. Continue to sauté the onion mixture until golden and caramelized. Add the tomato paste and the chopped tomatoes. Mix well and allow the mixture to simmer until the oils begin to separate - about 8-10 minutes. \u003C\/li\u003E\n\u003Cli\u003EOnce the mixture comes together add the chili, turmeric and salt and simmer for another few minutes, then add the chicken, reserving the marinade. \u003C\/li\u003E\n\u003Cli\u003ECook chicken in the masala for a few minutes. Pour about a cup of water to just about cover the the pieces. Simmer uncovered for 40-45 minutes, adding the marinade to the mixture 15 minutes before the end of the cooking time. The chicken should be cooked to the bone and the gravy should be thick. Adjust the seasoning, sprinkle with fresh coriander leaves and serve hot with steamed spiced basmati rice. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cb\u003ENotes:\u003C\/b\u003E       \u003Cbr \/\u003E\nThe Indian kitchen is a treasure of spices and we use the colorful palate to create aromatic and explosive curries. We’re not about the heat but about the art of blending a mixture of spices together to bring out intriguing flavors. In my \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html\"\u003EIndian Spice Guide\u003C\/a\u003E I talk you through the basic spices used in Indian kitchen, the complementary spices and the aromatic secondary spices. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nCooking fluffy, scented rice to accompany the curries is as important on the Indian dinner table as the curry itself. Indians use the elegant long grained basmati rice, adding whole spices like cloves, cardamom pods, cinnamon sticks or bay leaves to gently perfume it or golden fried onions, peas and coriander leaves for more flavor. Check out \u003Ca href=\"http:\/\/rosas-yummy-yums.blogspot.de\/2012\/09\/how-to-cook-jasmine-and-basmati-rice.html\"\u003ERosa’s helpful guide to cooking the perfect steamed basmati rice\u003C\/a\u003E. \u003C\/div\u003E\u003Chr \/\u003E\u003Cb\u003EVerdict\u003C\/b\u003E \u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8044130433\/\" title=\"Chicken Curry by Meeta K. Wolff (3) by WFLH, on Flickr\"\u003E\u003Cimg alt=\"Chicken Curry by Meeta K. Wolff (3)\" height=\"911\" src=\"http:\/\/farm9.staticflickr.com\/8170\/8044130433_a39e49e028_b.jpg\" width=\"610\" \/\u003E\u003C\/a\u003E   \u003Cbr \/\u003E\nHaving travelled and lived all across the globe I find delight in all kinds of cuisines, but I always come back to my own simple Indian dishes the way my mum, my nani (grandmother) and my dad makes them, adding my own touch. My \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/03\/bollywood-cooking-chicken-curry.html\" target=\"_blank\"\u003Edad’s easy no-fuss version of chicken curry\u003C\/a\u003E is a dish I turn to on weeknights when the curry craving kicks in and we all are really looking forward to a hassle-free curry. Yes my dad is a breast-man (sounds naughty) but over the years I have convinced him to throw in a few pieces of wings for the extra flavor.\u003Cbr \/\u003E\n \u003Cbr \/\u003E\n\u003Cb\u003E\u003Cspan style=\"font-size: medium;\"\u003EDubai Workshop Update\u003C\/span\u003E\u003C\/b\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj05pjVAj1Buaab3mKoZ0FuXVXrbqsZA6mEiihWINzfA0SZ-1lS8kCoE4R7dDZu6StDmYi8O6aibxAzeJQrFwAfXNgOLPFhjFbGk4ORlMB-8N-sMK7DEYCJYqM2pJwcc5tFvEOILg\/s1600-h\/Tavola%25255B6%25255D.jpg\"\u003E\u003Cimg align=\"right\" alt=\"Tavola\" border=\"0\" height=\"400\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh73fYY_oB8IeVizQDvOyxiJ7DLw_r6VT70_mZ9TNMy-It4gGkQ3_19IdX0ZyV3_L_C7zlm5Ufyn91AyPYCgvbidVJ8ZuUAZfyZCMXtVnGNM5vMWrOgHZKV-xhPQUVCohRHWv3oJQ\/?imgmax=800\" style=\"border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; margin: 0px 0px 0px 15px;\" title=\"Tavola\" width=\"200\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\nA few exciting updates on the upcoming \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/09\/workshop-miele-dubai-food-photography.html\" target=\"_blank\"\u003EDubai Food Photography and Styling Workshop\u003C\/a\u003E today. We’ve integrated \u003Cb\u003Ea new session\u003C\/b\u003E to the programme and I am really excited that my dear friend \u003Ca href=\"http:\/\/mycustardpie.com\/\" target=\"_blank\"\u003E\u003Cb\u003ESally Prosser\u003C\/b\u003E\u003C\/a\u003E (the incredible hostess behind the workshop) will be holding a session on \u003Cb\u003E“Social Media Strategy for Food Blogging.”\u003C\/b\u003E Sally will give us tips and share secrets on how to optimize our social media know-how for best results. As a Marketing Communications Consultant, specializing in Social Media Strategy, she has all the experience to lead this session. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA vital part of food styling is the props! Finding the right selection of props to match the mood and atmosphere of the image is an important factor. That is why I am extremely thrilled to announce our \u003Cb\u003Ecollaboration with \u003C\/b\u003E\u003Ca href=\"https:\/\/www.facebook.com\/TavolaME\" target=\"_blank\"\u003E\u003Cb\u003ETavola ME\u003C\/b\u003E\u003C\/a\u003E. The folks at Tavola have literally opened their store for us and will be \u003Cb\u003Esponsoring all the props\u003C\/b\u003E we need to set the perfect scene for our assignments. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWith the lovely \u003Ca href=\"http:\/\/www.dimasharif.com\/\" target=\"_blank\"\u003EDima Sharif\u003C\/a\u003E creating an \u003Cb\u003Eimpressive Moroccan menu\u003C\/b\u003E for us, a field trip to the amazing \u003Ca href=\"http:\/\/www.atlantisthepalm.com\/restaurants\/barsandrestaurants\/nasimibeach.aspx\"\u003E\u003Cb\u003EAtlantis,The Palm\u003C\/b\u003E\u003C\/a\u003E for a tasting and meeting a surprise celebrity chef (more on that next week) this workshop is on the roll! \u003Cb\u003EMore details \u003C\/b\u003E\u003Ca href=\"http:\/\/mycustardpie.com\/food-photography-styling-workshop-dubai\/\" target=\"_blank\"\u003E\u003Cb\u003Ehere\u003C\/b\u003E\u003C\/a\u003E.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003E\u003Cb\u003E\u003Cspan style=\"font-size: medium;\"\u003EMonthly Mingle\u003C\/span\u003E\u003C\/b\u003E\u003C\/a\u003E\u003Cb\u003E\u003Cspan style=\"font-size: medium;\"\u003E October\u003C\/span\u003E\u003C\/b\u003E \u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh7oE4ySwpKElmDmsgLPDYwgZOM42rOp-Tp5vxwoUUGg1rg4Mp971ki-5cbmoUX_OPFJRvPUQ387dMxIYpIv4_DTtmLQ17-Qspg1RZ1H8hedVTxiCR967pEQ9MoK5XPoNtAJ9dWLQ\/s1600-h\/MonthlyMingleBannerOctober2012%25255B6%25255D.png\"\u003E\u003Cimg align=\"left\" alt=\"MonthlyMingleBannerOctober2012\" border=\"0\" height=\"300\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgx7WFHKCqTo_Vs5gFxwmC0tF6HeqrnyXVEtwL5BkUmnu4dGARoJ9vOtWms5YfPdUlFX7eaPZqNP-al3Me47bXnx6ek8_X4tzMLVoL6vdnkR1rOhFrcFxpbl6cM1lmYHBUZJXa_Lw\/?imgmax=800\" style=\"border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; margin: 0px 20px 0px 0px;\" title=\"MonthlyMingleBannerOctober2012\" width=\"300\" \/\u003E\u003C\/a\u003E \u003Cbr \/\u003E\nOver on \u003Ca href=\"http:\/\/jenncuisine.com\/\" target=\"_blank\"\u003EJenn Cuisine\u003C\/a\u003E you can check out the amazing \u003Ca href=\"http:\/\/jenncuisine.com\/2012\/10\/monthly-mingle-roundup-americana\" target=\"_blank\"\u003Eroundup for September’s mingle “Americana”\u003C\/a\u003E. Check it out. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis month we are heading over to Utah to join the delightful Dara of \u003Ca href=\"http:\/\/www.cookincanuck.com\/\" target=\"_blank\"\u003ECookin Canuk\u003C\/a\u003E, who will be hosting October’s \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003EMonthly Mingle\u003C\/a\u003E. Her theme is “Squash” the perfect ingredient for October! \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nYou have the whole of October to present your incredible squash dishes. Deadline is 31 October. Hope to see you there!\u003Cbr \/\u003E\n\u003Cb\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cb\u003EYou might like these curry ideas from WFLH:\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Ctable border=\"0\" cellpadding=\"2\" cellspacing=\"2\" style=\"width: 517px;\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd align=\"center\" width=\"119\"\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8049869098\/\" title=\"ChickenTikkaMasala02 framed[2] by WFLH, on Flickr\"\u003E\u003Cimg alt=\"ChickenTikkaMasala02 framed[2]\" height=\"240\" src=\"http:\/\/farm9.staticflickr.com\/8029\/8049869098_394e3d0c69_m.jpg\" width=\"162\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd align=\"center\" width=\"177\"\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8049863407\/\" title=\"Butter Chicken 01 framed[4] by WFLH, on Flickr\"\u003E\u003Cimg alt=\"Butter Chicken 01 framed[4]\" height=\"240\" src=\"http:\/\/farm9.staticflickr.com\/8311\/8049863407_8fb094ecc8_m.jpg\" width=\"162\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd align=\"center\" width=\"211\"\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8049863477\/\" title=\"MutterPaneer_0041CRMeetaK2a_thumb by WFLH, on Flickr\"\u003E\u003Cimg alt=\"MutterPaneer_0041CRMeetaK2a_thumb\" height=\"240\" src=\"http:\/\/farm9.staticflickr.com\/8320\/8049863477_fe0a8393f8_m.jpg\" width=\"160\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd align=\"center\" width=\"119\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/11\/bollywood-cooking-chicken-tikka-masala.html\"\u003EChicken Tikka Masala\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd align=\"center\" width=\"177\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/07\/bollywood-cooking-murg-makhani-creamy.html\"\u003ECreamy Butter Chicken\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#apricotchutney\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd align=\"center\" width=\"211\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/06\/bollywood-cooking-mutter-paneer-indian.html\"\u003EMutter Paneer – Indian Cheese with Peas in a Creamy Tomato Sauce\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cb\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2012 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/4758710837862581697\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2012\/10\/BasicIndianChickenCurry.html#comment-form","title":"55 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4758710837862581697"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4758710837862581697"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2012\/10\/BasicIndianChickenCurry.html","title":"Bollywood Cooking: The Basics of an Indian Chicken Curry"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh73fYY_oB8IeVizQDvOyxiJ7DLw_r6VT70_mZ9TNMy-It4gGkQ3_19IdX0ZyV3_L_C7zlm5Ufyn91AyPYCgvbidVJ8ZuUAZfyZCMXtVnGNM5vMWrOgHZKV-xhPQUVCohRHWv3oJQ\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"55"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-3808860595322040560"},"published":{"$t":"2012-09-26T13:20:00.000+02:00"},"updated":{"$t":"2012-09-26T13:20:09.323+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Beef"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Legumes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"}],"title":{"type":"text","$t":"Chipotle Black Bean Chili"},"content":{"type":"html","$t":" \u003Ca title=\"Black Bean Beef Chilli_0027-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8020625950\/\"\u003E\u003Cimg title=\"Black Bean Beef Chilli (0027) by Meeta K. Wolff\" alt=\"Black Bean Beef Chilli (0027) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8451\/8020625950_18ff70f398_b.jpg\" width=\"600\" height=\"895\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EWhat comes to mind when you think of American cuisine? Is there even such a thing as an American food culture? Be honest now, how many of you thought instantly of hamburgers, s’mores, doughnuts or corn dogs? Or did you laugh scornfully and think microwave dinners and fast food? \u003C\/p\u003E\u003Cp\u003EI’ve always wondered why the thought of American food raises so many eyebrows and why it seems to have such a bad reputation around the world. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EAmerica is a melting pot of cultures, ethnicities and customs and the food in this vast country is as varied as the people living in it. The food is a synthesis of the various nationalities that over the years have settled down in the different regions of America. From European, native American, Asian, Caribbean, and African, the impulses came from all over the world. New immigrants brought their customs and local specialties, adapting them to indigenous ingredients and flavors they found in the new country. \u003C\/p\u003E\u003Cp\u003EThe immigrants tended to settle according to nationality, forming compact urban and rural communities with strong threads of languages and cuisines. Soon however, these regional dishes expanded to include new and exciting foods and dishes taking the “Old World” cuisines and combining them with regional ingredients and traditions to create dishes uniquely American.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Black Bean Beef Chilli_0032-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8020622163\/\"\u003E\u003Cimg title=\"Black Bean Beef Chilli (0032) by Meeta K. Wolff\" alt=\"Black Bean Beef Chilli (0032) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8442\/8020622163_5a76810494_b.jpg\" width=\"600\" height=\"899\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EFrom the New England clam chowder in the East, to a sausage and shrimp jambalaya in the South, to wild Alaskan salmon in the Northwest, to Navajo fried bread in the Southwest, the melting pot is a concoction of intriguing and distinct flavors. \u003C\/p\u003E\u003Cp\u003ETex-Mex refers to one such regional American cuisine, which today is celebrated and enjoyed all over the world. A culinary creation of early pioneers and settlers into Texas influenced by the Mexican cuisine, the Tex-Mex cuisine quickly spread from Texas to the rest of the country. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Black Bean Beef Chilli_0029-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8020627228\/\"\u003E\u003Cimg title=\"Black Bean Beef Chilli (0029) by Meeta K. Wolff\" alt=\"Black Bean Beef Chilli (0029) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8436\/8020627228_50deb10ece_b.jpg\" width=\"600\" height=\"899\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EFood historians claim that the first printed evidence of \u0026quot;TexMex\u0026quot; in reference to food was in 1945. TexMex restaurants slowly began surfacing outside the Southwest U.S. in cities with substantial Hispanic populations. In the 1970s, Mexican culinary expert Diana Kennedy is credited for taking this simple fare and making it trendy and a new \u0026quot;gourmet\u0026quot; cuisine for a younger generation. \u003C\/p\u003E\u003Cp\u003EServed at dinner tables across Texas, this cuisine has changed little from its earliest origins and is still heavily influenced by the cuisine in the neighboring northern state of Mexico. TexMex incorporates ingredients common to Mexican cuisine and sometimes some ingredients unknown in Mexico are often also added. This cuisine is characterized by its heavy use of meat, in particular beef, beans and spices, in addition to Mexican-style tortillas. Nachos, crispy tacos, crispy chalupas, chili con queso, chili con carne, chili gravy and fajitas are all TexMex inventions.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Black Bean Beef Chilli_0025-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8020618037\/\"\u003E\u003Cimg title=\"Black Bean Beef Chilli (0025) by Meeta K. Wolff\" alt=\"Black Bean Beef Chilli (0025) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8306\/8020618037_ebf103abba_b.jpg\" width=\"600\" height=\"899\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EA warm, soothing and spicy bowl of chili on a blustery and cool Autumn day, is one of the things I find truly satisfying. We love our chili. My passion for TexMex food I have carried since my childhood years when I spent a few years in Houston. I have not been back for a long time. My uncle and his family, who have lived there for as long as I can remember, keep taunting me to visit, his promises to take me to back to San Antonio for that bowl of spicy black bean chili I can still taste every time I think of chili, makes me fire up my stove top to create my own chili. \u003C\/p\u003E\u003Cp\u003EWhat I remember distinctly was the amazing smoky flavor the chili had with a slight heat to it. It was not fiery but packed with fragrant aromas. In my chili I add a sprinkling of chipotle chili to achieve both - the smoky flavor and the heat. Now do not go raising any eyebrows at the crumbling of feta on this. It’s optional - I like the the way the salty cheese offsets the other flavors in the chili. You can use a generous grating of Monterey Jack if you prefer. I serve the chili with cumin roasted potatoes but this would work fantastically on tortillas or dolloped over a crispy taco.\u0026#160; \u003C\/p\u003E\u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Chipotle Black Bean Chili \u003C\/strong\u003E\u0026#160;\u003C\/span\u003E     \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/chipotle-black-bean-chili\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca title=\"Black Bean Beef Chili by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8020616749\/\"\u003E\u003Cimg class=\"photo\" alt=\"Black Bean Beef Chili by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8181\/8020616749_a27d194e9d_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E30 minutes\u003Cspan class=\"value-title\" title=\"PT30M\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nTotal Time: \u003Cspan class=\"duration\"\u003E1 hour\u003Cspan class=\"value-title\" title=\"PT60M\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nServes: \u003Cspan class=\"yield\"\u003E4\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E2 tablespoons olive oil \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E4 garlic cloves, finely chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 large onions, chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 tablespoons pimenton (or substitute a mild paprika powder) \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1\/2 teaspoon chipotle chili \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E3 teaspoon ground cumin \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E500g ground beef \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E800g tomatoes, chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 x 400g cans black beans , rinsed and drained \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 lime, juiced \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 spring onions, chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E100g fresh cilantro, chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E70g feta cheese, crumbled (optional) \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003ESalt and freshly cracked pepper \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EIn a large pot, heat the olive oil and fry the garlic and onions for 5 minutes until almost softened. Add the pimenton, chipotle chili and cumin, cook for a few minutes. Add the beef, season with 1\/2 teaspoon salt, and cook, using a wooden spoon to break up the meat, until it loses its raw color, about 3 minutes. Continue cooking stirring occasionally, until it begins to brown and soften, about 3 min. Reduce the heat to medium. \u003C\/li\u003E\n\u003Cli\u003EAdd the black beans and chopped tomatoes and simmer for 20 min., stirring frequently. Add the lime juice, half of the cilantro, and salt and pepper to taste. If the chili is thicker than you like, it may be thinned with water. \u003C\/li\u003E\n\u003Cli\u003EScatter the chili with the remaining cilantro, spring onion and crumbled feta (if using) and serve with slow roasted potatoes, scattered with cumin seeds. \u003C\/li\u003E\n\u003C\/ol\u003E\u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Black Bean Beef Chilli_0022-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8020616749\/\"\u003E\u003Cimg title=\"Black Bean Beef Chilli (0022) by Meeta K. Wolff\" alt=\"Black Bean Beef Chilli (0022) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8181\/8020616749_a27d194e9d_b.jpg\" width=\"600\" height=\"899\" \/\u003E\u003C\/a\u003E       \u003Cp\u003EYes my chili is sacred to me and I am passing on my passion for the TexMex cuisine to Soeren who loves fajitas, quesadillas and co. When our friends come over, they are often spoilt with stacks of cheesy quesadillas, spicy beef fajitas or this chili and I love the way my German friends dig in. Yes - some of them are the ones who scorn at American cuisine. \u003C\/p\u003E\u003Cp\u003EThis is my entry to this session of the \u003Ca href=\"http:\/\/whatsforlunchhoney.net\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003E\u003Cstrong\u003EMonthly Mingle\u003C\/strong\u003E\u003C\/a\u003E being hosted at \u003Ca href=\"http:\/\/jenncuisine.com\/\"\u003EJenn Cuisine\u003C\/a\u003E, who has chosen the fantastic theme “\u003Ca href=\"http:\/\/jenncuisine.com\/2012\/09\/monthly-mingle-september-americana\/\"\u003E\u003Cstrong\u003EAmericana\u003C\/strong\u003E\u003C\/a\u003E”. I am really looking forward to the variety of dishes you have submitted. If you would like to join us the deadline is \u003Cstrong\u003E30 September 2012\u003C\/strong\u003E. \u003C\/p\u003E\u003Cp\u003EEnjoy!\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003Cu\u003EDubai Food Photography and Styling Workshop Update\u003C\/u\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhNCXxTBcE7sLrgQLvy0_2wf29YQQ-70BAbSYNHNIVMLYDMEBcLqKweZXCm4N5y24p5kIMa2DjaP6KxE7WH5Yju_D2qUEvQkGwM8BupJT40lcb7AKnT_seOipB8bkp1Cr5F-aJZ5g\/s1600-h\/Pink%252520Pepper%252520Dima%252520High%252520Res%252520photo%25255B4%25255D.jpg\"\u003E\u003Cimg style=\"margin: 0px 15px 0px 0px; display: inline; float: left\" title=\"Pink Pepper Dima High Res photo\" alt=\"Pink Pepper Dima High Res photo\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgqMzgLF9ADADYZ0Oi6z5ifGEE-DTgvnRXxTgbSsviBMPUBpKJeAXT8kEQajRnDywYGKNW7ff36i2zD4cLHmC2F2CTBNxUlDaoWDzXBjay1zNluUBsvZh-5paD0ul9b8xuB3_3jPA\/?imgmax=800\" width=\"200\" height=\"240\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EI am thrilled to to announce that the \u003Cstrong\u003Evibrant \u003C\/strong\u003E\u003Ca href=\"http:\/\/www.dimasharif.com\/\"\u003E\u003Cstrong\u003EDima Sharif\u003C\/strong\u003E\u003C\/a\u003E of the very successful “I COOK, Specialized Culinary Courses” will be teaming up with us at the workshop to offer an amazing course \u003Cstrong\u003Etraining our lucky participants in preparing and cooking a sublime Arabic menu\u003C\/strong\u003E. Dima will share some of her authentic dishes to a divine menu that we have just put together. She will guide \u003Cstrong\u003Eparticipants in a hands-on session\u003C\/strong\u003E giving tips, talking about the authentic presentation and the history of the dishes. \u003C\/p\u003E\u003Cp\u003EWe will then \u003Cstrong\u003Estyle and shoot some of the dishes\u003C\/strong\u003E and last but not least \u003Cstrong\u003Eenjoy this tantalizing meal together\u003C\/strong\u003E in a relaxed atmosphere. Dima is one of the \u003Cstrong\u003Eleading cookery instructors and food writers\u003C\/strong\u003E in the UAE region. \u003C\/p\u003E\u003Cp\u003ENow if we have \u003Cstrong\u003Etempted you to join us\u003C\/strong\u003E in this exceptional 2-day food photography and styling course (we have more surprises coming up) you’ll have to \u003Cstrong\u003Ehurry\u003C\/strong\u003E as we only have \u003Cstrong\u003Ea few places left\u003C\/strong\u003E on the workshop. Interested? \u003Ca href=\"http:\/\/mycustardpie.com\/food-photography-styling-workshop-dubai\/register\/\"\u003ERegister here!\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjepxSRrRdEkNwsdABemcxv0OXj-pXCgNjf13IHjqXCqAWvOC9iff1GeC4I_goxv2yc9p-0iOHWJKMGUe5m9Y1pl83lE9bBNKBqekWhKUQZC2DgB9AGBMi8Tet5HqxcSY-AYfu_Mw\/s1600-h\/Dima%252520sharif%252520logo_jpeg%25255B3%25255D.jpg\"\u003E\u003Cimg style=\"margin: 0px 15px 0px 0px; display: inline; float: right\" title=\"Dima sharif logo_jpeg\" alt=\"Dima sharif logo_jpeg\" align=\"right\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEikItetV1oNZkiXDEEVtLiApHjU27ZqqqnivwOHPwaXumoKWMF0ipafF2qeqMyVh_EK1CMjZLZpqGakSNIbftLDAfbRR_zdi8UYURLfJVIG7v-sNrw3Ddv99R5QWqJ4rkvTTWZv9g\/?imgmax=800\" width=\"240\" height=\"170\" \/\u003E\u003C\/a\u003EAbout Dima Sharif\u003C\/strong\u003E    \u003Cbr \/\u003E\n\u003Ci\u003E“Dima Sharif, is a Food Artisan and Cookery Instructor living and working in Dubai. She had been working in the food industry for over 7 years through which her brand - “Dima Sharif” Bringing food to life - was born. Her experience in the food industry is diversified and touches on catering, gourmet food production, cooking and baking training, recipe development, live cooking demonstrations as well as food writing.\u0026#160; She is currently a dedicated cookery instructor and food writer. She conducts a variety of cookery courses some of which are specialized courses and others are casual classes and sessions. Dima also writes a food blog entitled “Dima Sharif” that is dedicated to explaining to her readers how food and cookery work. Known for developing scrumptious, very well balanced recipes as well as exploring various concoctions both savoury and sweet from different cuisines in great depth - often in step-by-step tutorials - had her reach out and connect with lots of food enthusiasts, home cooks as well as industry figures.\u003Cu\u003E\u003C\/u\u003E\u003Cu\u003E\u003C\/u\u003E\u003C\/i\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ci\u003E\u003Cu\u003E\u003C\/u\u003E\u003Cu\u003E\u003C\/u\u003E\u003C\/i\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ci\u003EDuring the last five years Dima’s reputation as a Food Artisan, writer and cookery instructor has grown considerably in stature particularly amongst her fans and other industry figures. She has developed an enthusiastic following and fan base on various social networks, her blog had gained considerable readership and continues to grow and she is determined to continue \u003C\/i\u003Ebringing food to life\u003Ci\u003E through all her current and upcoming projects. \u003Cu\u003E\u003C\/u\u003E\u003Cu\u003E\u003C\/u\u003E\u003C\/i\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ci\u003EFor more information about Dima and her courses please visit \u003Ca href=\"http:\/\/www.dimasharif.com\"\u003Ewww.dimasharif.com\u003C\/a\u003E “\u003C\/i\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"403\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg title=\"BlackBeanQuesadillas01framed\" border=\"0\" alt=\"BlackBeanQuesadillas01framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjSMcLeHb3kR7QaC3poWnowBSfT6Kwvkc7HsRnTMX6xVjy3s7tlM2mfnt5tZkZJM5Rsuxnp6iYiabaCHAcBCZCFohFH9CQTUxt7aK_6yMnFGIQK2o7APRwXwfsj_ZpgSByCjuMunQ\/?imgmax=800\" width=\"120\" height=\"181\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg title=\"Jamaican Jerk Chicken (02) by MeetaK\" alt=\"Jamaican Jerk Chicken (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh3eX2YNQiRB_uOCtOOGYxEpe35rZebQ2nxKsff4A4i7h3eDXUa-bFZXhNoXjJ4qPA3WfZ9UiRU_LSitVWDtTI7tlnYA0Atf-6IC5drlHwTIV4d4etqqhUZsSIeite54_w7jd8Slg\/?imgmax=800\" width=\"120\" height=\"177\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg title=\"Black Bean Chilli (01) by MeetaK\" alt=\"Black Bean Chilli (01) by MeetaK\" src=\"http:\/\/lh4.ggpht.com\/blogmeeta\/SC3kZI7uNII\/AAAAAAAACXA\/d4QdDzWiy_k\/Black%20Bean%20Chilli%2001%20framed%5B4%5D.jpg?imgmax=800\" width=\"120\" height=\"177\" \/\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/07\/fiesta-time-black-bean-and-goat-cheese.html\"\u003EBlack Bean and Goat Cheese Quesadillas\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/jamaican-jerk-chicken-with-roasted.html#JamaicanJerkChicken\"\u003EJamaican Jerk Chicken\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/05\/flavors-black-bean-chili-with-saffron.html\"\u003EBlack Bean Chili with Saffron Rice \u0026amp; Papaya Guacamole\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2012 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/3808860595322040560\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2012\/09\/chipotle-black-bean-chili.html#comment-form","title":"59 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3808860595322040560"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3808860595322040560"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2012\/09\/chipotle-black-bean-chili.html","title":"Chipotle Black Bean Chili"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgqMzgLF9ADADYZ0Oi6z5ifGEE-DTgvnRXxTgbSsviBMPUBpKJeAXT8kEQajRnDywYGKNW7ff36i2zD4cLHmC2F2CTBNxUlDaoWDzXBjay1zNluUBsvZh-5paD0ul9b8xuB3_3jPA\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"59"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-3597608478702720626"},"published":{"$t":"2012-07-18T10:47:00.000+02:00"},"updated":{"$t":"2012-07-18T10:47:31.325+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"}],"title":{"type":"text","$t":"Eton Mess with Saffron Cream, Raspberries and White Currants - A Taste of Yellow"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Ca title=\"Saffron Raspberry Eton Mess-0086-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7584850886\/\"\u003E\u003Cimg title=\"Saffron Raspberry Eton Mess (0086) by Meeta K. Wolff\" alt=\"Saffron Raspberry Eton Mess (0086) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8427\/7584850886_d15fddc480_b.jpg\" width=\"600\" height=\"897\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EMum used to tell me that when someone leaves our world, their souls touch the sky and they become stars shining bright. At the same time when a shooting star fires across our skies, it carries a precious new soul ready to enter our world. Over the years I hung on to this tale and even today I put my belief in the stars above.\u0026#160; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EIt’s easy for me to imagine that my grandparents are shining down on me, sprinkling their stardust whenever I need the extra love or an extra shove. On a clear, crisp night, sitting outside on the porch, looking at the black night scattered with thousands of sparkling diamonds, I know there is one for my nani and one for my nana. It gives me strength and takes away some of the remorse of losing someone so close. \u003C\/p\u003E\u003Cp\u003EThere is a new star in the heavens now. A star for Barbara and I bet you if you go out and look for it, it’ll be shining yellow! \u003C\/p\u003E\u003Ca title=\"Saffron Raspberry Eton Mess-0049-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7584835050\/\"\u003E\u003Cimg title=\"Jewels of the Summer (0049) by Meeta K. Wolff\" alt=\"Jewels of the Summer (0049) by Meeta K. Wolff\" src=\"http:\/\/farm8.staticflickr.com\/7249\/7584835050_cdc1b0cafd_b.jpg\" width=\"600\" height=\"897\" \/\u003E\u003C\/a\u003E \u003Ca title=\"Saffron Raspberry Eton Mess-0069.WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7584839012\/\"\u003E\u003Cimg title=\"Saffron Raspberry Eton Mess (0069) by Meeta K. Wolff\" alt=\"Saffron Raspberry Eton Mess (0069) by Meeta K. Wolff\" src=\"http:\/\/farm8.staticflickr.com\/7110\/7584839012_305114e676_b.jpg\" width=\"600\" height=\"897\" \/\u003E\u003C\/a\u003E       \u003Cp\u003EI thought long and hard about how to write this post. I never realized it would be so hard. Truth be told, my thoughts are not only with the loss of Barbara but emotions of losing both my grandparents seems to still sit within me. My thoughts and feelings are jumbled. \u003C\/p\u003E\u003Cp\u003EFunny thing is when I thought \u003Ci\u003Eyellow\u003C\/i\u003E, it helped me find a ray of light out of the mixed dark feelings I was experiencing. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Saffron Raspberry Eton Mess-0078-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7584844318\/\"\u003E\u003Cimg title=\"Saffron Raspberry Eton Mess (0078) by Meeta K. Wolff\" alt=\"Saffron Raspberry Eton Mess (0078) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8166\/7584844318_3fbc9d8069_b.jpg\" width=\"600\" height=\"897\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EIn her own special way Barbara has found a way to help me find ground even in her absence. I just think yellow: \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003EYellow is the color of sunshine and brightness, stimulating and energizing \u003C\/li\u003E\n\u003Cli\u003EYellow is the color of celebrating Spring and the birth of new life \u003C\/li\u003E\n\u003Cli\u003EYellow is psychologically the happiest color in the color spectrum \u003C\/li\u003E\n\u003Cli\u003EYellow invokes a feeling of fun and optimism as well as stirring up related memories from past summers \u003C\/li\u003E\n\u003Cli\u003EYellow symbolizes hope \u003C\/li\u003E\n\u003Cli\u003EYellow daffodils, crocus, tulips and sunflowers make me smile when my vases are full \u003C\/li\u003E\n\u003Cli\u003EYellow, vibrant fields full of ripe crops such as wheat, corn or rape \u003C\/li\u003E\n\u003Cli\u003EYellow is a color which can be used on its own, but blending it with other colors it enriches them \u003C\/li\u003E\n\u003Cli\u003E\u003Ci\u003EYellow Submarine\u003C\/i\u003E by the Beatles makes me sing out loud \u003C\/li\u003E\n\u003Cli\u003EYellow saffron adding a divine and vibrant color to all that it is infused with \u003C\/li\u003E\n\u003Cli\u003EYellow – is a Taste of Yellow, bringing us all together to share our stories and our food \u003C\/li\u003E\n\u003Cli\u003EYellow is Barbara’s star \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003EThank you for being a friend. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"SaffronRaspeberryEtonMessDiptych-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7584853404\/\"\u003E\u003Cimg title=\"Saffron Raspberry Eton Mess Diptych by Meeta K. Wolff\" alt=\"Saffron Raspberry Eton Mess Diptych by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8016\/7584853404_5cb885b710_b.jpg\" width=\"610\" height=\"434\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EWhen thinking of what I would make for Barbara I knew up front I would want to treat her to a dessert with saffron. I also wanted to treat her to my experience in food, bringing both the flavors of the east and west together. It’s what I love doing when I am experimenting in the kitchen and love presenting well known dishes with a slight twist to my guests.\u003C\/p\u003E\u003Cp\u003EThe Eton Mess is an exceptional and delightful dessert, bringing ripe and juicy fruit together. It is Britain’s best loved summer dessert, a sublime combination of crumbled crisp meringue, softly whipped vanilla flavored cream and sweetly marinated strawberries.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Saffron Raspberry Eton Mess-0038-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7584831780\/\"\u003E\u003Cimg title=\"Saffron Raspberry Eton Mess (0038) by Meeta K. Wolff\" alt=\"Saffron Raspberry Eton Mess (0038) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8433\/7584831780_a27a95b5e0_b.jpg\" width=\"600\" height=\"897\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EIn my version I add a generous pinch of saffron, gently coloring the cream a sunny yellow. Adding a slight substance is the quark, which I incorporate into the cream, which highlights with its slightly tangy flavor. Finally, I use a mixture of sweet raspberries and white red currants to round off the dessert. \u003C\/p\u003E\u003Cp\u003EI think Barbara would have liked this. \u003C\/p\u003E\u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Saffron Raspberry and White Currant Eton Mess\u003C\/strong\u003E \u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/saffron-raspberry-and-white-currant-eton-mess\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca title=\"Saffron Raspberry and White Currant Eton Mess by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7584847920\/\"\u003E\u003Cimg class=\"photo\" alt=\" Saffron Raspberry and White Currant Eton Mess by Meeta K. Wolff\" src=\"http:\/\/farm8.staticflickr.com\/7116\/7584847920_3bd03c5460_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E35 minutes\u003Cspan class=\"value-title\" title=\"PT35M\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nTotal Time: \u003Cspan class=\"duration\"\u003E50 minutes\u003Cspan class=\"value-title\" title=\"PT50M\"\u003E(plus cooling, standing)\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nServes: \u003Cspan class=\"yield\"\u003E10\u003C\/span\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E700g Raspberries \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003E110g muscovado sugar \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003E200ml whipping cream, lightly whisked \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003E125g quark \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003E55g icing sugar, sieved \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003Egood pinch saffron \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003E125g white currants \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003E100g pistachios, chopped \u003C\/li\u003E\u003C\/ul\u003E\u003Cbr \/\u003E\n\u003Ci\u003EFor the meringues\u003C\/i\u003E     \u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E100g egg whites (about 3 eggs) \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003E100g fine sugar \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003E100g icing sugar, sieved \u003C\/li\u003E\u003Cli class=\"ingredient\"\u003E15g cornflour \u003C\/li\u003E\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003ETo make the meringues, preheat the oven to 120 degrees C. Line two baking trays with baking paper. Whisk the egg whites until stiff peaks form, approx 4 minutes. Gradually add the fine sugar, while whisking continuously, until thick and glossy. This will take a further 2 to 3 minutes. \u003C\/li\u003E\n\u003Cbr\/\u003E\n\u003Cli\u003ESieve the icing sugar and cornflour over the egg white mixture, fold to combine, then either spoon small mounds onto the trays or transfer the meringue mixture into a piping bag and pipe about 20-30 meringues. \u003C\/li\u003E\u003Cbr\/\u003E\n\u003Cli\u003EBake for 45 to 50 minutes, until meringues lift easily from trays and are crisp but not colored, then turn off oven and cool completely in oven. \u003C\/li\u003E\u003Cbr\/\u003E\n\u003Cli\u003ETake about 2 teaspoons of the cream and sprinkle the saffron. Allow to steep for 10 minutes. In the meantime sprinkle the muscovado sugar over the raspberries and very gently toss, making sure the raspberries do not become mushy. Set aside for approx. 20 minutes until the juices begin to seep. \u003C\/li\u003E\u003Cbr\/\u003E\n\u003Cli\u003EWhisk cream, quark (or crème fraîche), icing sugar and the saffron cream together in a separate large bowl until soft peaks form. \u003C\/li\u003E\u003Cbr\/\u003E\n\u003Cli\u003EScatter a quarter of the raspberries in the base of a serving bowl, spread with a quarter of the cream mixture, and coarsely crumble a quarter of the meringue over the top. Repeat layering with remaining ingredients. Alternatively layer in individual dessert glasses. Scatter with the white currents and sprinkle with the chopped pistachios and serve immediately. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cb\u003ENotes:\u003C\/b\u003E  \u003Cbr \/\u003E\nYou will find detailed tips and tricks to make the perfect meringues in the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/03\/black-forest-pavlova-quark-cherries.html#Pavlovatips\"\u003Emeringue 101\u003C\/a\u003E (Pavlova recipe).   \u003Cbr\/\u003E    \u003Cbr \/\u003E\nIf you are unable to find quark in your area you can substitute it with crème fraiche or follow my recipe to make your own \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/quark-recipe.html\"\u003Ehomemade quark\u003C\/a\u003E.   \u003Cbr\/\u003E    \u003Cbr \/\u003E\nThe raspberry embodies indulgence and health almost ideally. You will find all you wanted to know about \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/05\/raspberry-dream-cream.html#raspberry\"\u003Eraspberries\u003C\/a\u003E in my \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/search\/label\/Food%20Guide\"\u003EFood Guide\u003C\/a\u003E.       \u003Cbr\/\u003E\u003Cbr \/\u003E\nSaffron is the queen of spices and besides giving a vivid yellow color it provides a sublime flavor to everything it is added to. More about the queen of spice \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/09\/bollywood-cooking-kesar-di-kheer.html#saffron\"\u003ESaffron\u003C\/a\u003E.\u0026#160; \u003Cbr \/\u003E\n\u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Saffron Raspberry Eton Mess-0080-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7584847920\/\"\u003E\u003Cimg title=\"Saffron Raspberry Eton Mess (0080) by Meeta K. Wolff\" alt=\"Saffron Raspberry Eton Mess (0080) by Meeta K. Wolff\" src=\"http:\/\/farm8.staticflickr.com\/7116\/7584847920_3bd03c5460_b.jpg\" width=\"600\" height=\"897\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EThis post is dedicated to the memory of \u003Ca href=\"http:\/\/www.winosandfoodies.com\/\"\u003EBarbara Harris\u003C\/a\u003E. Barbara hosted the \u003Ca href=\"http:\/\/www.winosandfoodies.com\/livestrong_day\/\"\u003ETaste of Yellow event\u003C\/a\u003E on her blog to coincide with Lance Armstrong’s \u003Ca href=\"http:\/\/livestrongday.livestrong.org\/\"\u003ELIVEstrong day\u003C\/a\u003E.\u0026#160; She brought the food community together to help raise awareness about cancer. My Saffron Raspberry and White Currant Eton Mess is especially for this month’s \u003Ca href=\"http:\/\/whatsforlunchhoney.net\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003EMonthly Mingle\u003C\/a\u003E which is \u003Ca href=\"http:\/\/www.cooksister.com\/2012\/07\/july-monthly-mingle-a-taste-of-yellow-for-barbara.html\"\u003E”A Taste of Yellow, a Tribute to Barbara Harris”\u003C\/a\u003E\u0026#160; being hosted over at Jeanne’s of \u003Ca href=\"http:\/\/www.cooksister.com\/\"\u003ECooksister\u003C\/a\u003E. \u003C\/p\u003E\u003Cp\u003EI’ve been reading a few of the submissions already gone in and feel so happy to be a part of such a strong and friendly community. Your posts are touching, thoughtful and heartwarming. I hope you will join us painting the food blogs yellow this summer as a tribute to Barbara. Details of how you can join are \u003Ca href=\"http:\/\/www.cooksister.com\/2012\/07\/july-monthly-mingle-a-taste-of-yellow-for-barbara.html\" target=\"_blank\"\u003Ehere\u003C\/a\u003E. \u003C\/p\u003E\u003Cstrong\u003EMore tastes of YELLOW from WFLH:\u003C\/strong\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"408\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg title=\"Red Bell Pepper and Fava Bean Soup (01) by MeetaK\" border=\"0\" alt=\"Red Bell Pepper and Fava Bean Soup (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjJd1tUup3WVU7CHILqB-ZWex2JEgL4iUaIpenpzVbCtvExikjJu6-B7RwcvJ5gblFNW0Z9baltEv6hpPiC2Yh-jEesKo3mKi5URWj02nNTHA_n595ZTsbTB7W4tMfVfd6vnbRC0A\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg title=\"Passionfruit Curd_0024-2-framed\" border=\"0\" alt=\"Passionfruit Curd_0024-2-framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjSZhAUulTk_fa4wlqoqQkAOl2SWka1YqGTSLY8GZCVTaoeKEsa7iGcf0Su-5Nk8wmYXfF0Uqk5aVydTbJzASlCHHXAN-idg2ccSaRLjPeea8s1J9hPxsWegQ6EUYt9nvCNlbeabQ\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"139\" align=\"center\"\u003E\u003Cimg title=\"Apricot and Pistachio Frangipane Tart (0053) by Meeta K. Wolff\" border=\"0\" alt=\"Apricot and Pistachio Frangipane Tart (0053) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEggKzJ-C-AuExVsqC9Hfe3XIea2XQY_3agEdzmbST1DTHrwJOOiHBq7QqLd2uLLCbNBi5x3R-BwM6-bU6DetSl4T8ug-hr1-4ArwuJNsdyL-cxLtcOarWV1pIysiECAHG3zLxtTCw\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/12\/yellow-bell-pepper-and-fava-bean-soup.html\"\u003EYellow Bell Pepper and Fava Bean Soup\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2010\/04\/tropical-homemade-passionfruit-curd.html\"\u003EPassionfruit Curd\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"139\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/07\/apricot-and-pistachio-frangipane-tart.html\"\u003EApricot and Pistachio Frangipane Tart\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2012 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/3597608478702720626\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2012\/07\/SaffronRaspberryEtonMess.html#comment-form","title":"28 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3597608478702720626"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3597608478702720626"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2012\/07\/SaffronRaspberryEtonMess.html","title":"Eton Mess with Saffron Cream, Raspberries and White Currants - A Taste of Yellow"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjJd1tUup3WVU7CHILqB-ZWex2JEgL4iUaIpenpzVbCtvExikjJu6-B7RwcvJ5gblFNW0Z9baltEv6hpPiC2Yh-jEesKo3mKi5URWj02nNTHA_n595ZTsbTB7W4tMfVfd6vnbRC0A\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"28"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-6702270676653956839"},"published":{"$t":"2012-03-29T11:40:00.000+02:00"},"updated":{"$t":"2012-04-04T21:48:52.643+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast\/Brunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Easter Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Greek"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"}],"title":{"type":"text","$t":"Muscovado Sugar Orange and Cardamom Easter Wreath"},"content":{"type":"html","$t":"\u003Ca title=\"EasterBreadCardamomOrange-0002-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/6878847994\/\"\u003E\u003Cimg style=\"display: block; float: none; margin-left: auto; margin-right: auto\" alt=\"EasterBreadCardamomOrange-0002-WM\" src=\"http:\/\/farm7.staticflickr.com\/6116\/6878847994_b270315cd4_b.jpg\" width=\"600\" height=\"896\" \/\u003E\u003C\/a\u003E\u0026#160; \u003Cp\u003EOne of the most comforting aromas for me is the one of freshly baked bread emanating from the oven and filling the house with it’s sweet, yeasty perfumes. I live in Germany and have the most wonderful variety of fresh bread available from an abundance of several bakeries to choose from. I am spoilt for choice. The short distance I drive each day from home to work, which is about 4 kilometers, there are 6 bakeries, 2 of which offer organic bread and baked treats. Yes I am spoilt for choice.\u0026#160; \u003C\/p\u003E  \u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003ETherefore, it won’t come as a surprise that I do not often bake bread at home. Currently all the bakeries have started to display their goods for Easter and it seems to me each one is trying to outdo the other with more extravagant pastries, cookies and breads. Often Soeren and I will stand in front of the glass counter and feel overwhelmed by the opulent offerings. \u003C\/p\u003E  \u003Cp\u003E\u003Ca title=\"EasterBreadCardamomOrange-0008-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/6878850768\/\"\u003E\u003Cimg style=\"display: block; float: none; margin-left: auto; margin-right: auto\" alt=\"EasterBreadCardamomOrange-0008-WM\" src=\"http:\/\/farm8.staticflickr.com\/7136\/6878850768_7dae008909_b.jpg\" width=\"600\" height=\"900\" \/\u003E\u003C\/a\u003E    \u003Cbr \/\u003EWe drool, but somehow our cravings are not satisfied. We were craving something simpler with delicate flavors - not opulent but simple yet aromatic. On a lazy Sunday we decided to make our own Easter bread and in between homework, Monopoly and Soeren’s private guitar concert for me the dough was kneaded, had time to rise beautifully and bake to a perfect golden color. \u003C\/p\u003E  \u003Cp\u003EWe polished half of it on the same afternoon with a variety of preserves and fresh butter - more we did not need. It was breakfast in the middle of the day and we loved it. \u003C\/p\u003E  \u003Cp\u003EOn Saturday I’ll be off to Dubai and I am totally excited as I will be relaxing in the luxury of my parents affection and will indulge in them spoiling Soeren and me to bits. I am also really looking forward to holding the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/02\/food-photography-and-styling-workshop.html\" target=\"_blank\"\u003Eworkshop at the Atlantis, The Palm\u003C\/a\u003E on the 3rd and 4th and meeting all the participants, some of them coming from Egypt, Bahrain and Kuwait. My presentations are all ready and so are the exercises and assignments and I am filled with anticipation of meeting \u003Ca href=\"http:\/\/mycustardpie.com\" target=\"_blank\"\u003ESally\u003C\/a\u003E, who has been awesome in organizing this event. She has also organized a fantastic blogger dinner on the 7th April and all those in the area, we’d love for you to join us. Quite a few have already signed up and if you would like to come over to Zaroob for some divine Lebanese food here is the \u003Ca href=\"https:\/\/www.facebook.com\/events\/387172174634483\/\" target=\"_blank\"\u003EFacebook event page where you can sign up\u003C\/a\u003E. \u003C\/p\u003E  \u003Cp\u003EIn other exciting news: I am now a Banana Fusion cover girl ;o). \u003Ca href=\"http:\/\/www.bananadesigns.ca\/\" target=\"_blank\"\u003EBanana Fusion\u003C\/a\u003E is a magazine from Canada, which brings both worlds of entertainment and food and the articles deal with photography, modeling and food. I really enjoyed the interview with them as the questions were not the usual type but went slightly deeper. You can read the \u003Ca href=\"http:\/\/www.bananadesigns.ca\/meeta-k-wolf\/\" target=\"_blank\"\u003Einterview here\u003C\/a\u003E. Hope you enjoy it! For me the comment left by my dad on the interview just blew me away! Love you dad! Also thanks to Gabriel, the Director at Banana Fusion for putting this together.\u003C\/p\u003E  \u003Cp\u003E\u003Ca title=\"Meeta-K.-Wolff-Cover by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7026116489\/\"\u003E\u003Cimg style=\"display: block; float: none; margin-left: auto; margin-right: auto\" alt=\"Meeta-K.-Wolff-Cover\" src=\"http:\/\/farm8.staticflickr.com\/7055\/7026116489_4035a17fa2_c.jpg\" width=\"500\" height=\"703\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E  \u003Cp\u003EThis Easter wreath is based on the traditional Greek Easter bread called \u003Cem\u003ETsoureki\u003C\/em\u003E, which is served at the Easter meal. The Greeks make several of these wreaths as gifts and for celebrations during the Easter festivities. Traditionally \u003Cem\u003ETsoureki\u003C\/em\u003E will have red boiled eggs tucked into pockets in between the twists. I tucking the eggs into the bread and flavored it generously with cardamom and orange peel. Just before baking I sprinkled muscovado sugar on top, which gave it a lovely caramelized flavor and a gorgeous sunkissed tanned color. Enjoy it warm with lots of fresh butter. \u003C\/p\u003E  \u003Cp\u003E\u003Ca title=\"EasterBreadCardamomOrange-0012-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7024959657\/\"\u003E\u003Cimg style=\"display: block; float: none; margin-left: auto; margin-right: auto\" alt=\"EasterBreadCardamomOrange-0012-WM\" src=\"http:\/\/farm7.staticflickr.com\/6100\/7024959657_6bd8070f34_b.jpg\" width=\"600\" height=\"900\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003EIf you are looking for more ideas for your Easter celebrations I have a small selection for you here. Hope you enjoy my recommendations. \u003C\/p\u003E  \u003Cul\u003E   \u003Cli\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/04\/egg-straordinary-light-mousse-au.html\" target=\"_blank\"\u003ELight Mousse au Chocolat with Baileys Crème Caramel\u003C\/a\u003E - looks stunning as they are served in egg shells.\u003C\/li\u003E    \u003Cli\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/03\/easter-treats-buttery-saffron-brioche.html\" target=\"_blank\"\u003EButtery Saffron Brioche\u003C\/a\u003E - divine, butter and the saffron gives it a sublime flavor. \u003C\/li\u003E    \u003Cli\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/03\/kale-mushroom-and-goat-cheese-buckwheat.html\" target=\"_blank\"\u003EKale Mushroom and Goat Cheese Buckwheat Tart\u003C\/a\u003E - gorgeous rustic vegetarian tart with earthy flavors.\u003C\/li\u003E    \u003Cli\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/03\/cooking-school-hot-cross-buns.html\" target=\"_blank\"\u003EHot Cross Buns\u003C\/a\u003E - the traditional Good Friday fare fresh out of the oven.\u003C\/li\u003E    \u003Cli\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/03\/piquant-wasabi-salmon-egg-roll.html\" target=\"_blank\"\u003EPiquant Wasabi Salmon Egg Roll\u003C\/a\u003E - a piquant flavored egg roll that will impress your guests. \u003C\/li\u003E    \u003Cli\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/03\/black-forest-pavlova-quark-cherries.html\" target=\"_blank\"\u003EBlack Forest Pavlova\u003C\/a\u003E - of course you will have to serve this stunning dessert!\u003C\/li\u003E    \u003Cli\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/search\/label\/Macarons\" target=\"_blank\"\u003EMacarons variety\u003C\/a\u003E - a selection of macarons is a must\u003C\/li\u003E    \u003Cli\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/11\/lamb-and-quince-tagine.html\" target=\"_blank\"\u003ELamb and Quince Tagine\u003C\/a\u003E - divine succulent flavors of coriander, cumin, cinnamon and ginger.\u003C\/li\u003E    \u003Cli\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/02\/bollywood-cooking-hyderabadi-lamb.html\" target=\"_blank\"\u003EHyderabadi Lamb Biryani\u003C\/a\u003E - try something different with the Queen of Biryani\u003C\/li\u003E    \u003Cli\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/10\/warm-lentil-salad-with-dried-cherries.html\" target=\"_blank\"\u003EWarm Lentil Salad with Dried Cherries, Feta and a Herb Marinated Lamb Fillet\u003C\/a\u003E - can be served warm or cold\u003C\/li\u003E \u003C\/ul\u003E  \u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Muscovado Sugar Orange and Cardamom Easter Wreath\u003C\/strong\u003E \u003C\/span\u003E    \u003Cbr \/\u003E    \u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/muscovado-sugar-orange-and-cardamom-easter-wreath\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E   \u003Ca title=\"Muscovado Sugar and Cardamom Easter Wreath by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/6878847994\/\"\u003E\u003Cimg class=\"photo\" alt=\" Muscovado Sugar and Cardamom Easter Wreath by Meeta K. Wolff \" src=\"http:\/\/farm7.staticflickr.com\/6116\/6878847994_b270315cd4_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E1 hour\u003Cspan class=\"value-title\" title=\"PT1H00M\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003ETotal Time: \u003Cspan class=\"duration\"\u003E1 hour 40 minutes\u003Cspan class=\"value-title\" title=\"PT1H40M\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003EServes: \u003Cspan class=\"yield\"\u003Eapprox. 10\u003C\/span\u003E \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\u003C\/p\u003E    \u003Cul class=\"ingredients\"\u003E     \u003Cli class=\"ingredient\"\u003E500g all-purpose flour \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E21g dried yeast \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003EPinch of salt \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E125ml milk \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E2 eggs, lightly beaten plus extra for brushing \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E50g caster sugar \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003EFinely grated zest of 3 orange \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E2 ½ teaspoon ground cardamom powder \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E75g softened butter, coarsely chopped \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E2 tablespoon muscovado sugar \u003C\/li\u003E   \u003C\/ul\u003E    \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E    \u003Col\u003E     \u003Cli\u003ERoll up your sleeves. Combine flour, yeast and pinch of salt in a bowl. Form a well in the center, then add milk, eggs, caster sugar, orange zest, ground cardamom and 100ml lukewarm water and mix until you get a soft, pliable dough. This should take about 5 to 8 minutes. Gradually add butter, a little at a time, mixing until the butter is nicely incorporated. Lightly grease the bowl and cover with a damp cloth. Place in a warm place and allow to rise until double in size – 40 minutes. \u003C\/li\u003E  \u003Cbr\/\u003E    \u003Cli\u003EKnock back the dough and divide into three equal parts. Roll each piece into a long cylinder about 40 cm long. Braid the pieces together, bringing the ends together to for a wreath. Squeeze the ends to seal properly. Place the wreath on a baking tray lined with baking paper and set aside to for 20 minutes to prove.        \u003Cbr \/\u003E\u003C\/li\u003E   \u003Cbr\/\u003E    \u003Cli\u003EIn the meantime preheat oven to 180 degrees C. Brush the wreath with eggwash and sprinkle with the muscovado sugar. \u003C\/li\u003E  \u003Cbr\/\u003E     \u003Cli\u003EBake wreath for 20 to 30 minutes until it has a lovely golden color. Cool on a wire rack, serve with butter and favorite preserves. \u003C\/li\u003E   \u003C\/ol\u003E \u003C\/div\u003E  \u003Chr \/\u003E  \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E  \u003Cp\u003E\u003Ca title=\"EasterBreadCardamomOrange-0006-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/6878850058\/\"\u003E\u003Cimg style=\"display: block; float: none; margin-left: auto; margin-right: auto\" alt=\"EasterBreadCardamomOrange-0006-WM\" src=\"http:\/\/farm8.staticflickr.com\/7055\/6878850058_c2a27fd5a7_b.jpg\" width=\"600\" height=\"900\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E  \u003Cp\u003EWe love this bread for it’s divine aromatic flavors. Cardamom and orange mingle together harmoniously and the sugary, caramelized top provides a slight sweetness. Pull apart the soft morsels and spread with butter and favorite preserves. It’s light yet wonderful luxurious and ideal for breaking the long Lenten fast.\u003C\/p\u003E  \u003Cp\u003EWishing you all a great week and weekend ahead. I will take a short break from this space but will be sharing a few insights of the workshop and of Dubai over on my \u003Ca href=\"https:\/\/www.facebook.com\/pages\/Meeta-K-Wolff-Photography\/249590195103873\" target=\"_blank\"\u003EFacebook photography page\u003C\/a\u003E and on the \u003Cstrong\u003E3rd and 4th we’ll be live tweeting from the Atlantis\u003C\/strong\u003E during the course of the workshop using this handle \u003Ci\u003E#foodphotoAtlantis\u003C\/i\u003E, so stay tuned. \u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EMore breads \u0026amp; treats from WFLH:\u003C\/strong\u003E\u003C\/p\u003E  \u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"403\"\u003E\u003Ctbody\u003E     \u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjR9mhmiSA-1pCfyOupxGecFVPYcxi0KRg5JsFmrHY_jxfB4vHzcYgwmRen84yeMeTr0qWVbbqF2xKU8puTekqLljJP2OpDi4-W7dlHw69FQabKAHdPu2r4EhdVQ6GbRBNjctloyw\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgdGvIUoCtBK51V8aiPXBe1Q3Xis_J9ePwVW35gBEXC_pscj-rEJuLN8gZWgwkUNibUHcb5V8ywabvTxokUSN_P7Scan-Eb0nLoGOGJ_Z34DfJSmtg1jZ4KXbsYFoReIFI55e0Aww\/?imgmax=800\" width=\"120\" height=\"179\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhENUMYO0mVplfBKeZ9JiKCxc3UHgdg0reiv4Y8h73sb-57Uy7wTPk-a1wZBV1mr-m_jWSv8Bh8ZcnIVk1wmMtZjWntU0MSOryDIAZrwGPJ_26licsQ7v7QXlpkfIciTobKT99G5w\/?imgmax=800\" width=\"120\" height=\"177\" \/\u003E\u003C\/td\u003E     \u003C\/tr\u003E      \u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/08\/lingonberry-dark-chocolate-buns.html\" target=\"_blank\"\u003ELingonberry Dark Chocolate Buns\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/04\/cinnamon-kissed-apple-goji-berry.html\" target=\"_blank\"\u003ECinnamon Kissed Apple Goji Berry Strudel\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/03\/rmmevafler-norwegian-sour-cream-waffles.html\" target=\"_blank\"\u003ERømmevafler: Norwegian Sour Cream Waffles with Brunost and Cloudberry Cream\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E   \u003C\/tbody\u003E\u003C\/table\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Chr color=\"#e88010\" size=\"1\" \/\u003E  \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2012 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/6702270676653956839\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2012\/03\/muscovado-sugar-orange-and-cardamom.html#comment-form","title":"27 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6702270676653956839"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6702270676653956839"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2012\/03\/muscovado-sugar-orange-and-cardamom.html","title":"Muscovado Sugar Orange and Cardamom Easter Wreath"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjR9mhmiSA-1pCfyOupxGecFVPYcxi0KRg5JsFmrHY_jxfB4vHzcYgwmRen84yeMeTr0qWVbbqF2xKU8puTekqLljJP2OpDi4-W7dlHw69FQabKAHdPu2r4EhdVQ6GbRBNjctloyw\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"27"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-2439297977526126139"},"published":{"$t":"2011-11-30T15:58:00.001+01:00"},"updated":{"$t":"2011-12-01T16:35:24.693+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thanksgiving\/Christmas Recipes"}],"title":{"type":"text","$t":"Spiced Advocaat Custard"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhSL6bkMjPrg3ribY4qhKX-2MN24qI3hNepnXG3PFNVyk333dddyfJBc6Ju_EKRFoe6Lu_jCt6WVxCgHI9FxZvxK2ZEOpyLMUQ2Squx33KwJp-T1llKOpdoTEMBHDOgZM0LviUmMg\/s1600-h\/AdvocaatCream-0033-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Advocaat Cream (0033) by Meeta K. Wolff\" border=\"0\" alt=\"Advocaat Cream (0033) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjwkkBRbXVwnokgbHduUJUcBZ2vd1FI3dzMKMACanfBjy-jJhdAcmnTP_66FV148jPMGt05T1l8grkO76wU7VdiKU7Hbd7_irqQ-2WLfFewAdD2TZG4WCJhfsRmMOZvlk-9NtgcKg\/?imgmax=800\" width=\"509\" height=\"764\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003E25 days till Christmas. Can you believe it? I say that every year, don’t I? I have a feeling it creeps up just a tad bit earlier each year. Not that I am unprepared but somehow I manage to block out all signs of Christmas, of which they first begin to appear at the markets as early as September.\u0026#160; \u003C\/p\u003E \u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EThen all of a sudden I hear it’s the first advent weekend and my mind is still blocking. I’ve been so immersed in a few projects that I was not ready to accept baubles, tinsel and co. just yet. If it was not for Soeren, who influences so much in my life, I would have probably continued to barricade all thoughts of the upcoming season. \u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhIiFFAUlho3v9Kbb3e4srwdRoMbhD18NX8HI17SmQ3jIQYUe4424ZubcclyWrLcmO88p-7Jwr3FoDGn3LuZBOFNhgq6NGU6Li-sVpLGkldCJ8odd61uOu5l-2V3cT50j2SEbdjRg\/s1600-h\/AdvocaatCream-0008-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Advocaat Cream (0008) by Meeta K. Wolff\" border=\"0\" alt=\"Advocaat Cream (0008) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEglyFWyQiuO5ccv5SuETqd-3sy2FC2EckwT7CnCa0g9wbJnZVkjffKd9_yFxcRsG8MQE-eiN6U0M-Yr3ziX8oHqmUEhAYHKGxJ7PoUQliRxNpIWYSUnwLk7u0aICoF36Lc86ggeLA\/?imgmax=800\" width=\"509\" height=\"764\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E  \u003Cp\u003EInstead I gave in and let the wave of excitement that is felt by a nine year old engulf me. Last weekend we spent getting ourselves in the mood for Christmas. We brought down a few Christmas decorations from the attic and began to decorate the house. We put up Soeren’s favorite piece up on the bookshelf, a hand carved wooden \u003Ci\u003E\u003Ca href=\"http:\/\/www.erzgebirgsstuebchen.de\/index.php?cPath=49_21\u0026amp;gclid=CO7tzZG73qwCFcFAzQodnQxArg\"\u003ERäuchermann\u003C\/a\u003E\u003C\/i\u003E from the Ore Mountain region. The \u003Ci\u003ERäuchermann\u003C\/i\u003E is a traditional “incense smoker” and made of two pieces, where a cone incense is lit and then placed on the lower body part of the wood figure. The second part is hollowed out and placed on top of the lower body part covering the cone incense allowing the perfumed smoke to escape the mouth hole of the \u003Ci\u003ERäuchermann\u003C\/i\u003E. They come in many sizes, forms and types and are typical during Christmas time in the region of Germany where Tom and his family come from.\u003C\/p\u003E  \u003Cp\u003EOn the window sill we put up my favorite piece, a wooded hand carved candle arch displaying a scene from a quaint miner’s village at Christmas time. I get lost in the scene with the tiny wooden figurines singing carols under the immaculately carved trees, while a bright yellow star on the church in the background and five candles, albeit with electric bulbs, light up the window. Each evening when we come home, the first thing I do is flick on the lights on the candle arch, while Soeren fires up a cone incense in the \u003Ci\u003ERäuchermann.\u003C\/i\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhZ3lxCaeVQJNTda6MSFI9-dLQqgjPP2zekkPsa4baD2HH_viX2Q6ECP3DhLnmyjR0DQ3FZkzEtG_wvTmRJtopcLbc5Yg1tltAq-RkXGjdmfFA8O79Jmusu4mb64MB_yC3ZJ3Qi-A\/s1600-h\/AdvocaatCream-0020-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Advocaat Cream (0020) by Meeta K. Wolff\" border=\"0\" alt=\"Advocaat Cream (0020) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgaf5I5URHirNILaVFScT1v91hw8G1Pn895_wjCuyCOYBjF8eG9stH00my5hlVHV4kU-82ufVa7ynnrVWd2I5qq-D18JyEChzEC39Pl9prWEd1u4z_hWTNsXAN0IfELibvkhrflzg\/?imgmax=800\" width=\"509\" height=\"764\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E  \u003Cp\u003EFinally we also made an advents wreath, adorning it with dried tangerine slices, small pine cones, cinnamon sticks and Zimtsterne. Four candles (these ones are for real) count down the weeks to Christmas.\u003C\/p\u003E  \u003Cp\u003ETomorrow, December 1\u003Csup\u003Est\u003C\/sup\u003E, begins the countdown to Christmas Eve and in Germany to help us do that we have an Advents calendar. Several years back I made one for Soeren consisting of red and green felt bags that I decorated with snowmen, reindeers, elves and the number 1 to 24. Tonight, when he is fast asleep I will be busy filling them up with chocolates, matchbox cars and cookies. Maybe with a glass of homemade Advocaat egg liqueur.\u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgH1_oD-8DZSMs11Xw36Tt86UwLbBoAo70tzhR_zpxMSWOr5T7djoTDcKWRDSflpTm7lQujtv22yxv8LHGZAgor1eXAWj5pKm4hHgsvU6pnBl6BPORoJOQk89LfXoLQMSGwC3JFyA\/s1600-h\/AdvocaatCream-0015-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Advocaat Cream (0015) by Meeta K. Wolff\" border=\"0\" alt=\"Advocaat Cream (0015) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgly0cnbYjiZ16yoSiab0N7oAIxebNIVNlQeIKREeCXrx9NaNaHQ4-XST5f6ueUUPZvpQIWTcgk7UYNCcOQ7movFBvaZ5Ofr_Lt4IRiYPcK4iV6RRFBh2WIA2w8G14UKSz8cY3Hrw\/?imgmax=800\" width=\"509\" height=\"764\" \/\u003E\u003C\/a\u003E\u0026#160;\u0026#160; \u003C\/p\u003E  \u003Cp\u003EIt’s been very Christmassy in the kitchen too and we’ve been baking , cooking and making Christmas goodies with mincemeat, stollen, cakes and cookies to name a few, all of which I will be sharing with you all in the next few weeks as I chime in the Christmas season on WFLH. \u003C\/p\u003E  \u003Cp\u003EAs a starter I am serving you with dessert first! A divine, creamy custard infused with delicious spices and spiked with a rich homemade Advocaat liqueur. Advocaat is one of those wonderful things in life that has to be experienced. The rich and creamy liqueur is made with eggs, sugar and brandy and has a smooth custard-like flavor very similar to eggnog. We love our Advocaat liqueur on ice cream, fresh fruit or simply in glasses with grated dark chocolate and cinnamon. It’s easy to make at home and tastes delicious. I used it in the custard for a fantastic Christmas dessert. \u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Spiced Advocaat Custard\u003C\/strong\u003E \u003C\/span\u003E    \u003Cbr \/\u003E    \u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/spiced-advocaat-custard\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E   \u003Ca title=\"Spiced Advocaat Custard by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/6420148957\/\"\u003E\u003Cimg class=\"photo\" alt=\"Spiced Advocaat Custard by Meeta K. Wolff\" src=\"http:\/\/farm8.staticflickr.com\/7167\/6420148957_9ac67e4bfe_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E20 minutes\u003Cspan class=\"value-title\" title=\"PT20M\"\u003E\u003C\/span\u003E\u003C\/span\u003E \u003Cbr\/\u003ETotal Time: \u003Cspan class=\"duration\"\u003E4 hours, includes infusing and chilling time\u003Cspan class=\"value-title\" title=\"PT4H00M\"\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\u003Ci\u003EFor the custard\u003C\/i\u003E \u003C\/p\u003E    \u003Cul class=\"ingredients\"\u003E     \u003Cli class=\"ingredient\"\u003E500ml milk \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E1 cinnamon stick \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E½ teaspoon cardamom, ground \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E1 vanilla pod, split, seeds scraped \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E4 free-range egg yolks \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E110g fine granulated sugar \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E60ml Advocaat egg liqueur (see below for recipe) \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E½ teaspoon orange extract (I used Nielsen-Massey) \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E½ teaspoon salt \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E3 sheets of leaf gelatin \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E300 ml whipping cream \u003C\/li\u003E   \u003C\/ul\u003E   \u003Ci\u003EFor the Advocaat – Egg Liqueur\u003C\/i\u003E     \u003Cul class=\"ingredients\"\u003E     \u003Cli class=\"ingredient\"\u003E2 free-range eggs \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E2 free-range egg yolks \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E250g icing sugar \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E1\/8 liters brandy \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E300 ml whipping cream \u003C\/li\u003E   \u003C\/ul\u003E    \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E       \u003Cbr \/\u003E\u003Ci\u003EFor the custard\u003C\/i\u003E \u003C\/span\u003E\u003C\/p\u003E    \u003Col\u003E     \u003Cli\u003EPut milk, vanilla pod and seeds, cinnamon and cardamom in a pan over a medium heat. Bring mixture to just below boiling point, then remove from heat and allow to steep for at least an hour. \u003C\/li\u003E  \u003Cbr \/\u003E    \u003Cli\u003EUsing an electric whisk, beat egg yolks, sugar, Advocaat egg liqueur, orange extract, and salt until thick and pale. \u003C\/li\u003E    \u003Cbr \/\u003E  \u003Cli\u003EReheat the infused milk over low heat, then strain milk in a slow, thin stream over egg mixture, making sure it does not curdle. Mix well. \u003C\/li\u003E  \u003Cbr \/\u003E    \u003Cli\u003EPour into a clean pan and over a low heat cook, stirring the mixture continuously. After about 4-5 minutes the mixture should thicken into a smooth custard. \u003C\/li\u003E  \u003Cbr \/\u003E    \u003Cli\u003EIn the meantime, soak the gelatin for 5 minutes in a small bowl filled with cold water until softened. Squeeze to remove excess water, then stir into the custard mixture until dissolved. \u003C\/li\u003E   \u003Cbr \/\u003E   \u003Cli\u003EPrepare a large bowl by filling it with iced water and a smaller metal bowl placed into the iced water. \u003C\/li\u003E    \u003Cbr \/\u003E  \u003Cli\u003EPour the custard mixture into the small metal bowl and stir occasionally until the custard has cooled and thickened but not set. \u003C\/li\u003E \u003Cbr \/\u003E     \u003Cli\u003EWith an electric whisk beat the cream to soft peaks then fold into the cooled custard mixture. Divide the mixture into dessert glasses (150 ml) and chill in fridge for at least four hours. \u003C\/li\u003E    \u003Cbr \/\u003E  \u003Cli\u003EServe custard with \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/12\/german-christmas-and-zimtsterne.html\" target=\"_blank\"\u003Ezimtsterne\u003C\/a\u003E or some crumbly \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/12\/crumbly-ginger-shortbread.html\" target=\"_blank\"\u003Eginger shortbread\u003C\/a\u003E. \u003C\/li\u003E   \u003C\/ol\u003E   \u003Cspan class=\"instructions\"\u003E\u003Ci\u003EFor the Advocaat Egg Liqueur\u003C\/i\u003E       \u003Col\u003E       \u003Cli\u003EPlace eggs and egg yolks in a bowl and whisk until light and frothy. Sift the powdered sugar and add tablespoon by tablespoon to the eggs. \u003C\/li\u003E      \u003Cbr \/\u003E      \u003Cli\u003EAdd brandy and stir well. Beat the cold whipping cream until slightly stiff and fold into the egg liqueur. \u003C\/li\u003E   \u003Cbr \/\u003E     \u003Cli\u003EPour into a clean, sterilized bottles. Close the bottle tightly and keep the egg liqueur in the refrigerator. It should keep fresh for 3-5 days. The egg liqueur is ready to serve immediately. Shake the bottle well before each serving as the alcohol separates from the eggs after a while. \u003C\/li\u003E    \u003Cbr \/\u003E    \u003Cli\u003EMakes about 0.6 liters. \u003C\/li\u003E     \u003C\/ol\u003E      \u003Cp\u003E\u003C\/p\u003E   \u003C\/span\u003E    \u003Col\u003E\u003C\/ol\u003E \u003C\/div\u003E  \u003Chr \/\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEisAG7Z_GDIcvRL1d4Cs4qLVyaoayP2KHOsceG8sIv_atIS-fnWEhMi1GkbWT0ev6m0LZkpm82AdhJCa6kJX5mz8redLzhzsSANRlj8h0StuoRrdL2S3-ly6Ir47K1oYJ4I163CYA\/s1600-h\/AdvocaatCream-0010-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Advocaat Cream (0010) by Meeta K. Wolff\" border=\"0\" alt=\"Advocaat Cream (0010) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhyWx8JGVZgtEDcUlH7LeBUkqmhCII-yPKb5Qk7Vle2wLsfasVXwaLxborXFDy5CSdTucAd2-VZbGW9IuDRwqhFTDfaU1JdwDw5x70FqDtcYfaJ6CRZioelSjk1QyvkZGpPxySYCg\/?imgmax=800\" width=\"509\" height=\"764\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003ESmooth, creamy, rich and absolutely divine, these custards are a fantastic way to round off Christmas dinner. With the use of only 2 gelatin sheets the custards’ are not extremely firm. Instead the consistency lies somewhere between a thick pudding and light mousse. I also keep the sugar low making it not overly sweet and allowing the spices and the liqueur enough room to unfold their flavors. \u003C\/p\u003E  \u003Cp\u003ESally of My Custard Pie is my gorgeous hostess of the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003EMonthly Mingle\u003C\/a\u003E this month. With a blog name like that it was no surprise that she chose \u003Ca href=\"http:\/\/mycustardpie.com\/2011\/11\/01\/custard-mingle\/\" target=\"_blank\"\u003ECustards\u003C\/a\u003E as her theme. I hope she likes my Spiced Advocaat Custard. The \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003EMonthly Mingle\u003C\/a\u003E now takes a break till next year. Thanks to everyone who took part in the many events this year and a huge thank you to all my hostesses and their grand themes. \u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"http:\/\/lh6.ggpht.com\/-KlC7Kcl2kXs\/TtZEm_i8VkI\/AAAAAAAAIpM\/LuWIzQLfgIU\/s1600-h\/P2P%252520badge-Somerset%252520V1_15.11.11%25255B5%25255D.jpg\"\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; margin: 0px 30px 0px 0px; display: inline; border-top: 0px; border-right: 0px\" title=\"P2P badge-Somerset V1_15.11.11\" border=\"0\" alt=\"P2P badge-Somerset V1_15.11.11\" align=\"left\" src=\"http:\/\/lh6.ggpht.com\/-zyAT_fNvTLU\/TtZEnoltRHI\/AAAAAAAAIpU\/cS9MPd7bsoc\/P2P%252520badge-Somerset%252520V1_15.11.11_thumb%25255B3%25255D.jpg?imgmax=800\" width=\"300\" height=\"187\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003ELast week we opened registrations to our third \u003Ca href=\"http:\/\/www.platetopage.com\" target=\"_blank\"\u003EFrom Plate to Page\u003C\/a\u003E and are thrilled to see many of the spots fill up immediately. \u003Cstrong\u003EWe still have a few spots free\u003C\/strong\u003E, so come on over and check out our incredible \u003Ca href=\"http:\/\/www.platetopage.com\/home\/our-workshops\/somerset\/programme\" target=\"_blank\"\u003Eprogramme\u003C\/a\u003E, take in the \u003Ca href=\"http:\/\/www.platetopage.com\/home\/our-workshops\/somerset\/accommodation\" target=\"_blank\"\u003Ebeauty of our venue\u003C\/a\u003E and \u003Ca href=\"http:\/\/www.platetopage.com\/home\/register-now\" target=\"_blank\"\u003E\u003Cstrong\u003Eregister here\u003C\/strong\u003E\u003C\/a\u003E. Put it on your wishlist for Christmas or give it as a gift. If you or someone you know, has always wanted to hone their skills in food writing and photography, \u003Ca href=\"http:\/\/www.platetopage.com\" target=\"_blank\"\u003EFrom Plate to Page\u003C\/a\u003E is the only intensive workshop that provides you with both. Read what \u003Ca href=\"http:\/\/www.platetopage.com\/the-blog\/fromplatetopagesomerset\" target=\"_blank\"\u003Epast participants have said about our workshop\u003C\/a\u003E!\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EYou might like these Christmas dessert ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E  \u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"403\"\u003E\u003Ctbody\u003E     \u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiDqaKW9zPIr4Jw96_bnBO44B2IAOnfeFDHk1CM3yrVJa5Ag1hnBK3T7Gho4B3I4e4iP7JmH5dOLoJrn6NjIc7FeRLtaHztRlEWBWbO7jXRsihKX0GXil991jloz-YwFIx81UfAWA\/?imgmax=800\" width=\"120\" height=\"176\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhkQRHwHOLPDzH2PbhZ_iIfMRZmLDIPzt79BaEOPfh0lehfoYzBtOSxUEhpa3R_LUTbpKA6Sw7nNaNEPF7eQgT8VWNSHIMyQN4P-KagOpVbtZ9UVj9hhuQtgWNZl5HOtZLQxlwO9Q\/?imgmax=800\" width=\"128\" height=\"184\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhziRcT304ZX-evZhG-MSEK0_0MWAhYnFuDFg7ILG-y8EZpvLgNTm13d3F-ijC0czkalePIomNSJB7zLA2KacdZLU08ovgkRHka0iF5pY5FbAe-2d_cBISxKsmzU0XShLzN0l7n_Q\/ 02-framed[2].jpg?imgmax=800\" width=\"120\" height=\"179\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E      \u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/11\/spiced-chai-latte-cream.html\"\u003EChai Latte Cream\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/cooking-school-fresh-homemade-lemon.html\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/12\/daring-bakers-chocolate-coconut-french.html\"\u003EChocolate \u0026amp; Coconut French Yule Log\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#apricotchutney\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/11\/thanksgiving-with-layered-cranberry-and.html\"\u003ECranberry and Mango Layered Mousse\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#spicyraspberry\"\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E   \u003C\/tbody\u003E\u003C\/table\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Chr color=\"#e88010\" size=\"1\" \/\u003E  \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2011 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/2439297977526126139\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/11\/spiced-advocaat-custard.html#comment-form","title":"31 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2439297977526126139"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2439297977526126139"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/11\/spiced-advocaat-custard.html","title":"Spiced Advocaat Custard"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjwkkBRbXVwnokgbHduUJUcBZ2vd1FI3dzMKMACanfBjy-jJhdAcmnTP_66FV148jPMGt05T1l8grkO76wU7VdiKU7Hbd7_irqQ-2WLfFewAdD2TZG4WCJhfsRmMOZvlk-9NtgcKg\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"31"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-1144124502967932072"},"published":{"$t":"2011-11-22T11:43:00.001+01:00"},"updated":{"$t":"2011-11-28T20:38:03.120+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thanksgiving\/Christmas Recipes"}],"title":{"type":"text","$t":"Muscovado Sugar Pumpkin and Apple Pecan Crumble"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u0026#160;\u003Cimg style=\"display: block; float: none; margin-left: auto; margin-right: auto\" title=\"Muscovado Sugar Pumpkin and Apple Pecan Crumble (0007) by Meeta K. Wolff\" alt=\"Muscovado Sugar Pumpkin and Apple Pecan Crumble (0007) by Meeta K. Wolff\" src=\"http:\/\/farm7.staticflickr.com\/6113\/6371264615_091ae07e3e_b.jpg\" width=\"500\" height=\"746\" \/\u003E \u003C\/p\u003E  \u003Cp\u003EThe trees have shed their leaves and a thick carpet in hues of burgundy red, rust orange and apple-yellows lie under my feet. They crinkle beneath my battered running shoes as I run along the gravel path towards the stream, shimmering in the early morning sun rays. Taking a seat on the park bench, the air tingles crisply on my cheeks and I can smell the snow in the far distance. Not long now and the landscape will change colors again. \u003C\/p\u003E \u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EBefore I moved to Germany I always dreaded the colder months of the year. For a girl who grew up on beaches and in the sun, the idea of anything below 20 degrees C was terrifying. But things changed over the years. \u003C\/p\u003E  \u003Cp\u003EFrosty mornings and hot chocolate evenings, evoke contrasting emotions. As summer waves good-bye, part of me finds it hard to let go of the warm summer nights and the endless bright days. The other part of me looks forward to the turning of the leaves in breathtaking hues coloring even the dullest of grey skies.\u0026#160; \u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjqpyh31sOxZZBnkySHBL85wMKOXpNBuZj6Fx9nJPZAoGxvq-b80S-ZqwQfjMEychEykWMbmNitUBYYkkyUU0MU10aanpTRmbQg_zsLwRJdwcBU_96IXv2uSR0XBYvHtxsP8bbFxg\/s1600-h\/PumpkinAppleCrumble0010WM2.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"PumpkinAppleCrumble-0010-WM\" border=\"0\" alt=\"PumpkinAppleCrumble-0010-WM\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh8Id68xVgDyuwEDmbcwQabupK6cLytiiMZduT6V0lNY0p4GwXcjTzhYeFoPKemelrYSYySMqk3t7UYc8bWH2YSn3ju1PnLUshkwn0dlTTPf18SLC6i9EfO_sszApzbGvCnS685lA\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E  \u003Cp\u003EWhile I do dread the icy coldness of winter, it is the possibility of pure white snow and the sureness of the holidays that make the change of the seasons all the more enthralling. Festive seasons, with the decadence of the Thanksgiving table and the splendor of Christmas are just around the corner waiting for us to embrace it with a warming glow. \u003C\/p\u003E  \u003Cp\u003EEven the pile of fluttering brown leaves waiting to be herded up and taken away have a certain eloquent beauty. In front of the doorstep a basketful of the sweetest red apples take my thoughts away to spices like cardamom, cinnamon and caramelized fruit. \u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiXxXs9lsDhaDeaWab6gLpyCx_8I9-eM8eitTEkxve37krnM0Urwccci4vjsACH6LKEzyUms5J63ugmdb1K5p3apVCmygRAM4Dfgbk3v7pZk1SdNDFjNFQk3j0Q8qLg0MQBErot-g\/s1600-h\/PumpkinAppleCrumble3WM2.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"PumpkinAppleCrumble--3-WM\" border=\"0\" alt=\"PumpkinAppleCrumble--3-WM\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiYWBt-9sJsSg34fwsb1pSknJZESxkvl-5J5tijL5xiXDLsJQJWlGyCUg8wNUO2lDR3mvSsX-Nfdgvg76-DnIAhrOqQZuwgOna2mebF2TnYjPlUb53mVMkPmHk9KiKdte3yPgf_Dw\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003EIt’s Thanksgiving after all and at the table, a rustic dessert cannot be missed. Apples and pumpkins roasting in the oven, oozing in their caramelized sugars, sprinkled with a hint of cardamom and cinnamon and making the kitchen smell so divine you can literally taste the flavors through the air. A crumble it shall be – topped with pecans and a crumbly sugary streusel. \u003C\/p\u003E  \u003Cp\u003ECome on over, sit down and dig in – there’s plenty to go around. \u003Cstrong\u003EHappy Thanksgiving to you\u003C\/strong\u003E!\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Muscovado Sugar Pumpkin and Apple Pecan Crumble\u003C\/strong\u003E \u003C\/span\u003E    \u003Cbr \/\u003E    \u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003Ca href=\" https:\/\/sites.google.com\/site\/whatsforlunchhoney\/muscovado-sugar-pumpkin-and-apple-pecan-crumble\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003Cem\u003E\u003C\/em\u003E\u003C\/p\u003E   \u003Ca title=\"Muscovado Sugar Pumpkin and Apple Pecan Crumble by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/6371264615\/\"\u003E\u003Cimg alt=\" Muscovado Sugar Pumpkin and Apple Pecan Crumble by Meeta K. Wolff \" src=\"http:\/\/farm7.staticflickr.com\/6113\/6371264615_091ae07e3e_b.jpg\" width=\"160\" height=\"240\" class=\"photo\"\u003E\u003C\/a\u003E \u003Cp\u003EPrep time: \u003Cspan class=\"preptime\"\u003E25 min \u003Cspan class=\"value-title\" title=\"PT25M\"\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr\/\u003E\nTotal time: \u003Cspan class=\"duration\"\u003E1 hour \u003Cspan class=\"value-title\" title=\"PT1H00M\"\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\n    \u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\u003Ci\u003EFor the fruit\u003C\/i\u003E \u003C\/p\u003E    \u003Cul class=\"ingredients\"\u003E     \u003Cli class=\"ingredient\"\u003E500g butternut squash and apples, cut into 2-3 cm chunks \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E100g muscovado Sugar \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E½ teaspoon cardamom, ground \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E½ teaspoon cinnamon, ground \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E1 tablespoon butter \u003C\/li\u003E   \u003C\/ul\u003E   \u003Ci\u003EFor the crumble\u003C\/i\u003E     \u003Cul\u003E     \u003Cli class=\"ingredient\"\u003E100g flour \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E75g butter \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E75g muscovado sugar \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E50g pecan, chopped \u003C\/li\u003E   \u003C\/ul\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E    \u003Col\u003E     \u003Cli\u003EPreheat oven to 180 degrees C. \u003C\/li\u003E   \u003Cbr\/\u003E   \u003Cli\u003EPlace the pumpkin and apple chunks in an ovenproof form. Sprinkle with sugar and spices and toss well to coat. Dot with butter and place in the oven to roast for about 10-15 minutes. The pumpkin and apple chunks need to just gently caramelize in the sugar but not become tender. \u003C\/li\u003E    \u003Cbr\/\u003E  \u003Cli\u003EIn the meantime, make the crumble topping by placing the flour in a large mixing bowl. Add the butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs. \u003C\/li\u003E   \u003Cbr\/\u003E   \u003Cli\u003EStir in the sugar and pecans and mix well until evenly distributed. \u003C\/li\u003E    \u003Cbr\/\u003E  \u003Cli\u003ETransfer the pumpkin and apple with their juices into 4 small ramekin forms or in one ovenproof dish. Sprinkle the crumble mixture evenly over the top. Bake for 20-25 minutes until golden brown. Serve hot with ice cream, custard or some whipped cream. \u003C\/li\u003E   \u003C\/ol\u003E \u003C\/div\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Chr \/\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi-MWvCY8d6HC6bUc3VyKtRW2tVBu-MxksxTPw_C0n0QkhOWOGA9SQA92u9k9Wr4CTJXweZLSILzhXE-qBMYRdQ7yIReLQGrXEfCO1mtLv1wPUWL970qsGaZep9lbHMB-b4Gcal0w\/s1600-h\/PumpkinAppleCrumble0008WM2.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"PumpkinAppleCrumble-0008-WM\" border=\"0\" alt=\"PumpkinAppleCrumble-0008-WM\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj1d5bP7h1cLiA4pmF70IZOFDGGSQmQs5C7DffOZlfZSlc3T8AnOHRB4TX8fSJr3jh7TwiLs018MNuzM76BylIkKZLWb1FPGx8HTiG9N5Kag5D74mriSva06-_pGfvbBmXkfnkgjw\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003EThis crumble is just one of those desserts that make a meal satisfyingly complete. One can poach the fruit but something about roasting them in spices and sugars that allows the aromas to unfold wonderfully. \u003C\/p\u003E  \u003Cp\u003EPlan for an easy Thanksgiving meal with my \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/11\/thanksgiving-menu-planner-turkey.html\" target=\"_blank\"\u003EThanksgiving Menu Planer\u003C\/a\u003E including recipes for \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/11\/thanksgiving-menu-planner-turkey.html#JerusalemArtichokeKohlrabiSquash\"\u003ERoasted Thyme Jerusalem Artichoke, Kohlrabi and Butternut Squash\u003C\/a\u003E and \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/11\/thanksgiving-menu-planner-turkey.html#TurkeyRouladeCranberryMushroom\"\u003ETurkey Roulade with Cranberry Mushroom Stuffing\u003C\/a\u003E. You’ll find more divine recipe ideas from sides, entrées to desserts and soups under my \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/search\/label\/Thanksgiving%2FChristmas%20Recipes\"\u003EThanksgiving\/Christmas Recipes\u003C\/a\u003E or my \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/search\/label\/Friends%20and%20Feasts\"\u003EFriends and Feasts\u003C\/a\u003E labels. Happy planning! \u003C\/p\u003E  \u003Cp\u003EWhile, everyday I am thankful for the little things in life, the good fortune I receive and the opportunity to be able to learn lessons making me wiser, I’d like to take this opportunity to say \u003Cstrong\u003Ethanks to YOU\u003C\/strong\u003E. For coming to my space and filling it with energy, for sharing your feedback and for being such active readers and friends. \u003C\/p\u003E  \u003Cp\u003EThank you! \u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EYou might like these dessert ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E  \u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"409\"\u003E\u003Ctbody\u003E     \u003Ctr\u003E       \u003Ctd width=\"120\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj8W7P7YQuctp8hEVQQ48RrES8BPgl-oC0AkLC7NoM8MORsZUHQaK4uc23cV1U9RblTw7SaJGZZItA09mzV2_mAD5v4tl-XdbLYfH-_xhFIAjwyLmc-WKZFTbwdmoa-DvrYhLgVWA\/[2].jpg?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiZb6lfK25KDWQbwIIg2RExxua7jlLj0-o1c6NvOW8C15v3AyugWlXA9szmOYnyJZy3xxnFcu6f8mKJmR6o5EE_K-ppkM2H1kZPO6902QXj4VPhfZRC-F0AitTtgdnBNU49Nhm5MQ\/[2].jpg?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"139\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEivlxOEwaopvKoHtXWiR0Q1o_26bsracvF0Eoa3xAFhdqz2zFEG_KQPdp6WHuRwywxgyNZjje6o1qpLW1b-ZTx-GomCeMYc1NFrUUnvwTh6aKAvB6l8sX2SdRur07nY3nB2Q5H25g\/[2]_thumb.jpg?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E      \u003Ctr\u003E       \u003Ctd width=\"120\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2010\/03\/daring-bakers-kumquat-tian.html\"\u003EKumquat Tian\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/cooking-school-fresh-homemade-lemon.html\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/10\/lavender-cardamom-scented-flan-de-la.html\"\u003ELavender Cardamom Scented Flan de la Casa\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#apricotchutney\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"139\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2010\/01\/white-chocolate-cardamom-mousse-with.html\"\u003EMousse - White Chocolate Cardamom with Spekulatius Crumbs\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#spicyraspberry\"\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E   \u003C\/tbody\u003E\u003C\/table\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Chr color=\"#e88010\" size=\"1\" \/\u003E  \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2011 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/1144124502967932072\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/11\/muscovado-sugar-pumpkin-and-apple-pecan.html#comment-form","title":"25 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1144124502967932072"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1144124502967932072"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/11\/muscovado-sugar-pumpkin-and-apple-pecan.html","title":"Muscovado Sugar Pumpkin and Apple Pecan Crumble"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh8Id68xVgDyuwEDmbcwQabupK6cLytiiMZduT6V0lNY0p4GwXcjTzhYeFoPKemelrYSYySMqk3t7UYc8bWH2YSn3ju1PnLUshkwn0dlTTPf18SLC6i9EfO_sszApzbGvCnS685lA\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"25"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-1985017617016642373"},"published":{"$t":"2011-11-09T10:26:00.000+01:00"},"updated":{"$t":"2011-11-09T10:26:29.031+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Lamb"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Middle Eastern"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Soups and Stews"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"}],"title":{"type":"text","$t":"Lamb and Quince Tagine"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhECxIlkzy1wD70EXD72HcjY95XRy2zkvJV-rjKUvqakj5CJyy-FTB8bgcX6OpD4GbX7M1a3NmmtNypQX3wbvTYVNyGE5jaPbl2zBaw8-im9eryAiVtkhFSCf8WqxdP-TpRFENv4Q\/s1600-h\/LambQuinceTagine-0007-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Lamb and Quince Tagine (0007) by Meeta K. Wolff\" border=\"0\" alt=\"Lamb and Quince Tagine (0007) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjtv94H2V9HgZ8ORSLjObc5GK_Xz2Xyjv59tM_C90pFPbQsZwTIIstkG2ZZNMlDwE1XP9Brkz5SjDaXYsj7o0E7BAG3PCthDyHeYx3syvKQfZu2fzhj2mEqBFuUu7wjyE7dyZh9lQ\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003EIn a current school project, my son’s class is discussing dreams, wishes, ambitions and aspirations. Soeren with his 9 years old is very focused and pretty much knows where he wants to go in life. Although he might take up a totally different path and end up doing something completely different to what he dreams of now, what strikes me as impressive is that he has been able to find all the right resources he needs to pave his way for his ultimate goal. \u003C\/p\u003E \u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cbr \/\u003E  \u003Cp\u003EAn exercise he had to do at home was to write about his dream country, discuss the advantages and the disadvantages and write about a typical day. There was a slight catch, however. He had to choose one of two countries: \u003C\/p\u003E  \u003Cul\u003E   \u003Cli\u003EGreenland \u003C\/li\u003E    \u003Cli\u003EMorocco \u003C\/li\u003E \u003C\/ul\u003E  \u003Cp\u003EInstantly he replied that it would be Morocco where he would choose to live. When I questioned his selection he replied, \u003C\/p\u003E  \u003Cp\u003E“Easy … because the tagines and couscous you make all taste great!”\u003C\/p\u003E  \u003Cp\u003EThere you have it. He found the perfect resource that would make him happy in a country he knows very little about except for its cuisine. It was a brilliant starting point for us to delve a little deeper into the country, however we kept coming back to Morocco’s colorful cuisine.\u003C\/p\u003E  \u003Cp\u003EMy own experience of Morocco is mostly through books, websites, travel guides and tales from friends who have traveled extensively through the country. When it comes to the Moroccan food I was able to gather first hand experience while training in the hotel kitchen in Qatar. \u003C\/p\u003E  \u003Cp\u003EOne of the chefs I had the fortune to train with was a tall, sturdy Moroccan Lebanese man, who spoke fluent English, French and of course Arabic. I never quite found out how old he was and I always guessed he was somewhere between 40 and 60, it was that hard to tell. Initially he was rather hesitant to work with me and be my teacher. Today I can understand why. I grew up in that same hotel, my dad was one of the managers and for someone who saw me evolve from a cheeky pre-teen into a resolute sometimes brazen young adult it might have all been rather overwhelming. He certainly was not the kind to do any special favors, even for the daughter of the manager. What he did not realize however was, I never expected any favors. As a matter of fact, I disliked having that kind of special attention or treatment. \u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjuRZmFfc-1auhAr2q4JHOdYLpCSLwXo87Tvn43vNtS3Anexo2JoVftLE2nTQhfswsdBrNKzDBOZZO31HEhQPLAhTelVoRmPcINLwYXttzHMlfeIKDXArcRxgiyIa-sQqENvTApeQ\/s1600-h\/LambQuinceTagine-0002-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Lamb and Quince Tagine (0002) by Meeta K. Wolff\" border=\"0\" alt=\"Lamb and Quince Tagine (0002) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj-idEsq9oP5X8bOlisesRtvMOT6ds8wRdFmG5BC592ab4f6HstHCxIM4VbrJQ6DUVAtjK0M7nUGPu3_zahqpvO0kWMBXE3lwVh80gQVg-zkN6aYcoT1uBG3B7AeYz9i1XusLglVQ\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E  \u003Cp\u003EFor the first few weeks we worked side by side more or less in silence. I would be there every morning ready to peel, scrape, clean and chop and everyday I would hope there would be more; a story about the dish we were making, an anecdote about how he learned to create a specific dish or even passing on a technique or the basic principles of Moroccan cookery. Nothing. All I got was a nod when I showed him all the vegetables I had chopped, then he would point to the next pile to be peeled.\u003C\/p\u003E  \u003Cp\u003EOne morning, I walked into the kitchen, making my way to the preparation area and as always crates of squash, eggplants and peppers and bunches of parsley and mint were stacked high waiting to be peeled and chopped. I had been handling vegetables everyday for a whole month now and I was certain this was to be the most tedious and boring stop of my 3 year training. With envy I would look over to the other chefs busily lined at the cooking ranges, stirring thick gravies, seasoning, testing and tasting till a perfectly concocted dish was be ready to be taken out to the guest eagerly awaiting what might have been his first encounter with Moroccan food. I wanted to be at that hub of creation. At least I could boast at being pretty good with a peeler and could chop a carrot in 3 seconds flat!\u003C\/p\u003E  \u003Cp\u003EI giggled at that thought, when I felt a heavy hand on my shoulder and turned around to a puzzled look on my teacher’s face. \u003C\/p\u003E  \u003Cp\u003E“I’ve been watching you! What do you want?” It was a strange question to ask me, but instead of replying, I held up a carrot to his face and showed him the technique I had developed in chopping the carrot.\u003C\/p\u003E  \u003Cp\u003E“If I can peel and chop faster than you, can I move over to the range?” For the first time in that month I saw a slight smirk on his lips.\u003C\/p\u003E  \u003Cp\u003EI did finally move to the range and when I took my place I felt I had earned the right to be standing there. I was taught how skillfully and carefully Moroccan food is prepared. How each vibrant ingredient is blended with the other to create a fusion of unique and distinct flavors and aromas. The sweet intermingles with the savory in a subtle yet sublime way, satisfying even the most critical palate. \u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi0NFM5AEIa-JnJZsqMbvUFByDAcUgoc8xLP9NXt19FBUCqeeRDbtZAJ2EDjTMP-K5KA-wxdEE6JeRHBH6ikqh4ylxEQXMxmX7NONNRDq7GnXTx3CuNbVecjATfQJmugxUq9ZFc4g\/s1600-h\/LambQuinceTagine-0010-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Lamb and Quince Tagine (0010) by Meeta K. Wolff\" border=\"0\" alt=\"Lamb and Quince Tagine (0010) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgn2_OjD57bRWgMYmKyboDPJ3laRD6hb9TyhL7r1F11S6OLN1NSJVpFaCDA03LJXvqiVobNIs0XGpPFvkJTkEs6rj6GeU381yi6Fsk1Cxy6QPt2jCv_zALP-vgQEoyKs2RN7-J9bw\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003EI was most intrigued by making tagines. A tagine is essentially a slow-cooked stew made with meat, usually using lamb or chicken. It is also the clay cooking pot used to make the stew in. Ideally a tagine is stewed very slowly over a charcoal fire for several hours. This preserves the flavors and aromas, providing an intensive blend of tastes. The distinctive shaped clay cooking pot has a specific purpose. The shallow bottom with raised sides and a cone-shaped top is constructed in such a fashion to enclose condense cooking vapors, keeping the dish moist as it slowly cooks. \u003C\/p\u003E  \u003Cp\u003ETraditional cooking tagines are made from clay, which are sometimes simply glazed, while others are decorated with colorful traditional Moroccan-style motifs. The clay gives dishes that earthy flavor. If one does decide to invest in a tagine make sure it is meant for the oven if you plan to cook with it. There are decorative ceramic pots that are designed simply to be used to present dishes, not to cook them.\u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEghZ_DYenYFIqJxSDz4D37AA2Go9lr5x1Yt-w_84omZnTnjMYuo5k76FYYrfNJrJxlGzZRU8txEo91t-UQ7TZHMwpzLwonvkZl-IFzl6n0-pAbzO85xesjV_Z9hTDPpUa9Ek057HA\/s1600-h\/LambQuinceTagine-0005-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Lamb and Quince Tagine (0005) by Meeta K. Wolff\" border=\"0\" alt=\"Lamb and Quince Tagine (0005) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjdP77bV8WT_WNtAigkA8xkZZEtpTpepPkTNRpBsF4CHVPioWUg4ylAeXHszewai1JhKU-0Jp40vJ5IT6-Zv2ViftFLml_IClyWYej8_Jj7_Zc-pNT14k3Q9GuYLByHfoiVHY3YTg\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003EWhile many of us won’t have access to charcoal fires, one can use the tagine to cook the stew over a stovetop or in the oven. Typically the ingredients for a tagine are layered at the bottom of a tagine, with the more robust and sturdier ingredients going in first, the lid seals the tagine tightly. It is then placed in a preheated oven for a long, slow cooking process. Finally spices are sprinkled over the tagine and ingredients like olives, preserved lemon, apricots or nuts are added to the dish. \u003C\/p\u003E  \u003Cp\u003EAlternatively some recipes begin on the stovetop, caramelizing meat or vibrant vegetables like carrots similar to a traditional stew recipe. Other ingredients are then added with a sprinkling of spices and a small amount of liquid to help create the sauce. Cooking continues on a low heat on the stovetop, or the dish can be transferred to a low oven for a long braise.\u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh5dyV3viWn3UvI9nP3UkZh2vqlf8AATxdQO5qQ4MMgbKuszoIkBBMIJCBmZrxwUzCjBqurM9XZ6NGMohiFGi65Pnuc-yyNS_PCwxsWotsjBbVJrvAIwDepfqreKjBYNmQ4xtNohA\/s1600-h\/LambQuinceTagine-0012-WM%25255B4%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Lamb and Quince Tagine (0012) by Meeta K. Wolff\" border=\"0\" alt=\"Lamb and Quince Tagine (0012) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj2eDCalLlxNU7cfud-xoByvKyl6_gzxAF-AJysVhrgWw1gc90LdaA7jf3RtvvbV7rQUKXddSf6HcyK9xtyqknYJdruXw5S9BVWgtVSQiHC9MhFgVLYn5tww3F-94iWCw-___NNAQ\/?imgmax=800\" width=\"560\" height=\"372\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E  \u003Cp\u003EThe most important lesson I learned from my Moroccan teacher was patience … it is after all the most essential ingredient for tagine cooking. \u003C\/p\u003E  \u003Cp\u003EThe recipe for this lamb and quince tagine is one I have been experimenting with for a long time. Quince is in season right now and abundantly available. Its sharp distinctive flavor compliments the lamb and spices perfectly and its unique fragrance, with hints of pineapple, guava and pear adds a new level to the entire dish. As few people outside of Morocco are likely to keep a tagine pot alongside their cookware and baking dishes, one can easily use a large casserole or a saucepan with a lid to make the tagine. I used a tagine from \u003Ca href=\"http:\/\/www.emilehenry.com\/\"\u003EEmile Henry\u003C\/a\u003E from their gorgeous collection of \u003Ca href=\"http:\/\/www.emilehenry.com\/ien\/collections\/gammes-et-sous-gammes\/bamix\/collections\/on-the-hob\/tagine\"\u003Etagines\u003C\/a\u003E, but the instructions below are given using a casserole. If you do have a tagine for cooking, use it in the same way substituting the casserole.\u0026#160; \u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Lamb And Quince Tagine \u003C\/strong\u003E\u003C\/span\u003E    \u003Cbr \/\u003E    \u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/lamb-and-quince-tagine\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E   \u003Ca title=\"Lamb and QuinceTagine by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/6322950745\/\"\u003E\u003Cimg class=\"photo\" alt=\" and QuinceTagine by Meeta K. Wolff \" src=\"http:\/\/farm7.static.flickr.com\/6227\/6322950745_eb9325ba56_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E25 minutes\u003Cspan class=\"value-title\" title=\"PT25M\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003ETotal Time: \u003Cspan class=\"duration\"\u003E1 hour 55 minutes\u003Cspan class=\"value-title\" title=\"PT1H55M\"\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\u003C\/p\u003E    \u003Cul class=\"ingredients\"\u003E     \u003Cli class=\"ingredient\"\u003E1 ½ kg lamb shoulder, trimmed and cut into 5cm\/2in chunks \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E½ tsp cumin seeds, ground \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E½ teaspoon coriander seeds, ground \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E100g butter \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E1 teaspoon ground ginger \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E½ teaspoon cayenne pepper \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E3 garlic cloves, crushed \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E2 large onions, roughly chopped \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E400 ml lamb stock \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E2 quince, peeled, quartered and cored \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E½ cinnamon stick \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E4 tablespoon clear honey \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003EHandful coriander leaves, roughly chopped \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E1 orange, juice and rind \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E½ teaspoon saffron, dissolved in about 2 tablespoon boiling water \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003ESea salt and freshly cracked pepper \u003C\/li\u003E   \u003C\/ul\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E    \u003Col\u003E     \u003Cli\u003EIn a large casserole heat about 75g of butter and brown the lamb chunks on all sides. Remove and set aside.       \u003Cbr \/\u003E \u003C\/li\u003E \u003Cbr \/\u003E     \u003Cli\u003EAdd onions, garlic and all the spices (except for the saffron); sauté for 2 minutes until the onions are aromatic and translucent. Season and pour the stock into the casserole. Add 2 tablespoons honey and about half of the coriander. Bring the mixture to a boil, then put the lamb back into the casserole, reduce heat, cover with a lid and simmer over a low heat for 1½ hours until meat it fork tender.       \u003Cbr \/\u003E \u003C\/li\u003E  \u003Cbr \/\u003E    \u003Cli\u003EIn the meantime, place quince in a saucepan and cover with water. Add orange juice, rind and the remaining honey. Bring to a boil then turn heat down and simmer for about 15 minutes until the quince is tender.       \u003Cbr \/\u003E \u003C\/li\u003E      \u003Cli\u003EAfter the lamb has cooked, add about 4-5 tablespoons of the poaching liquid, the saffron and its water to the casserole and allow to boil. Reduce heat and simmer until sauce thickens. Season to taste.       \u003Cbr \/\u003E \u003C\/li\u003E      \u003Cbr \/\u003E\u003Cli\u003ESlice quince into thinner slices and heat up the remaining butter in a frying pan. Sauté quince slices until they are golden. Add the quince slices to the casserole and sprinkle with the remaining coriander. Serve with a mixed vegetable couscous. \u003C\/li\u003E   \u003C\/ol\u003E \u003C\/div\u003E  \u003Chr \/\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhivd7ClbA-Zkb8vGfmcbD7uhjOyyQOuylVwFn_8wByaoQbK6qjdLpEqVB1bZ4tW26QjvX4eG37tnXvMNKUTc5ys851BDrWiLKYQlVDOVueLuC809PuiccJSZKjD9McXFxqKWbMRw\/s1600-h\/LambQuinceTagine-0006-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Lamb and Quince Tagine (00012) by Meeta K. Wolff\" border=\"0\" alt=\"Lamb and Quince Tagine (00012) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhs54BjOGmeJyCRmYiF4PH9iYmyMom51VepDkj1oHbucEajMPeTv8DYJZy9mcwSjqqgZN8HnZ3S2YgujWMpxiDyrtMQ0oTyZy7uSnk2LYm9aazbFBjtfYuV9CNURjtWhksCbM3rzA\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003EThe entire design of a tagine is to capture the aromatic condensation, allowing the complex, spiced layers to merge into a delicious concoction. While it is certainly not necessary to use a tagine to cook a tagine, once you have used a tagine to cook a tagine you will taste the difference. If you are interested in buying a tagine, Emile Henry make some fine cookware.\u003Ca href=\"http:\/\/lh6.ggpht.com\/-IeAW6SSxXiY\/Tro8hAn3QxI\/AAAAAAAAIhE\/78d2DUSTIWU\/s1600-h\/image%25255B9%25255D.png\"\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; margin: 0px 20px 0px 0px; display: inline; border-top: 0px; border-right: 0px\" title=\"image\" border=\"0\" alt=\"image\" align=\"left\" src=\"http:\/\/lh6.ggpht.com\/-ZXl6KOKpUR0\/Tro8hnr9b2I\/AAAAAAAAIhI\/p6vzjUYZjBw\/image_thumb%25255B7%25255D.png?imgmax=800\" width=\"300\" height=\"167\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E  \u003Cp\u003E While we’ve just wrapped up \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/11\/from-plate-to-page-under-tuscan-sun.html\" target=\"_blank\"\u003EFrom Plate to Page Tuscany\u003C\/a\u003E, we’re already hard at work organizing and planning the next series in our food photography and writing workshop. \u003C\/p\u003E  \u003Cp\u003EIf you follow us on \u003Ca href=\"http:\/\/twitter.com\/#%21\/Plate2Page\" target=\"_blank\"\u003ETwitter\u003C\/a\u003E, \u003Ca href=\"http:\/\/www.facebook.com\/pages\/Plate-To-Page-Food-Photography-Food-Writing-Workshops\/228296230518867\" target=\"_blank\"\u003EFacebook\u003C\/a\u003E or subscribe to the \u003Ca href=\"http:\/\/www.platetopage.com\" target=\"_blank\"\u003EFrom Plate to Page\u003C\/a\u003E website then you already know where the next workshop is going to be held. If not, well come on over and check out the venue for \u003Ca href=\"http:\/\/www.platetopage.com\/the-blog\/goodbyeplatetopagetuscanyhelloplatetopagesomerset\" target=\"_blank\"\u003E\u003Cstrong\u003EPlate to Page UK\u003C\/strong\u003E\u003C\/a\u003E. We’ve rented a gorgeous seventeenth century Manor House in the lush landscape of Somerset. We’ll be taking control of cheddar and cider country next year and have weaved a fantastic program for our participants. If you missed both \u003Ca href=\"http:\/\/www.platetopage.com\/home\/our-workshops\/workshop-weimar-germany\" target=\"_blank\"\u003EWeimar\u003C\/a\u003E and \u003Ca href=\"http:\/\/www.platetopage.com\/home\/our-workshops\/workshop-tuscany\" target=\"_blank\"\u003ETuscany\u003C\/a\u003E, you now have the opportunity to make it to Somerset for an intensive 3 day, very hands on workshop. We will be opening registrations soon, so please keep track of our \u003Ca href=\"http:\/\/twitter.com\/#%21\/Plate2Page\" target=\"_blank\"\u003ETwitter\u003C\/a\u003E, \u003Ca href=\"http:\/\/www.facebook.com\/pages\/Plate-To-Page-Food-Photography-Food-Writing-Workshops\/228296230518867\" target=\"_blank\"\u003EFacebook\u003C\/a\u003E pages and the \u003Ca href=\"http:\/\/feeds.feedburner.com\/PlateToPage\" target=\"_blank\"\u003Ewebsite\u003C\/a\u003E. Don not miss anything! \u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EMore Middle Eastern flavors from WFLH:\u003C\/strong\u003E\u003C\/p\u003E  \u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"406\"\u003E\u003Ctbody\u003E     \u003Ctr\u003E       \u003Ctd width=\"120\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjNz9erHn7FxVQ0CmMauIr8WKZP2evIDi6WWBzTbaRVb8aCe0z6LcILv5WEWu0A-_hm_3uk8BGFEZlw_PC40UZNgLzik6kPPjbDSv-UfwjMCgF5bEN8_s21ZIlaWWErwwVqGoiWyw\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgmwAXv_zlXKZQ_l64Gq47caf9UiX3DsXFB3ueT9mIGIljTXzMluN_r4W8VBuzu7ymRQRzR9aQ964n5H-8mVKXKc-ho2ZCNfTBY0rwm_kGMolqaDa4vuTqpDg1ex8_z23P7kelkHA\/[2].jpg?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"136\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhxpxr7dQ3cpX_xVeGPT3bcXcNGIHaTOn7bbSfaguMaUzVOZV68OZhieeEchRIwQIiINDHmLcJRfICzukq7nBovVDLT7RcjTGVEYFaLXLe4DSzhWlCWmuWuZrJ08ZnwZUkDAyoRLQ\/[2].jpg?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E      \u003Ctr\u003E       \u003Ctd width=\"120\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/02\/roasted-aubergine-salad-with-saffron.html\" target=\"_blank\"\u003ERoasted Aubergine Salad with Saffron Yogurt, Pine Nuts and Pomegranate\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/cooking-school-fresh-homemade-lemon.html\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj3ZMnGVdwMUY-4CjbZXs8fmx5aCLLAAbHIKEgEcpa9uOV9m2NqJoXjIgvWACmMprZc0b6eb4TKW9i9h0rue1mjf23fgG6WYWSfHTzQ1JPuIsoUDZdUkYKkogce-5rrM6nArZP_1Q\/s1600-h\/LambLentilSalad_0005-CR%5B4%5D.jpg\" target=\"_blank\"\u003EWarm Lentil Salad with Dried Cherries, Feta and a Herb Marinated Lamb Fillet\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#apricotchutney\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"136\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/11\/ras-el-hanout-lamb-tagine-with-pumpkin.html\" target=\"_blank\"\u003ERas El Hanout Lamb Tagine with Pumpkin and Apricots\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#spicyraspberry\"\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E   \u003C\/tbody\u003E\u003C\/table\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Chr color=\"#e88010\" size=\"1\" \/\u003E  \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2011 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/1985017617016642373\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/11\/lamb-and-quince-tagine.html#comment-form","title":"19 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1985017617016642373"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1985017617016642373"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/11\/lamb-and-quince-tagine.html","title":"Lamb and Quince Tagine"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjtv94H2V9HgZ8ORSLjObc5GK_Xz2Xyjv59tM_C90pFPbQsZwTIIstkG2ZZNMlDwE1XP9Brkz5SjDaXYsj7o0E7BAG3PCthDyHeYx3syvKQfZu2fzhj2mEqBFuUu7wjyE7dyZh9lQ\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"19"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-318559006864329990"},"published":{"$t":"2011-10-18T22:54:00.000+02:00"},"updated":{"$t":"2011-10-19T09:17:49.366+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast\/Brunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Muffins"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"}],"title":{"type":"text","$t":"Spiced Cranberry and Pistachio Muffins"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgx6JJP_l2ugVK6yHHCyC6vmVxJkgWDZ6SMQAzYUQva1LN3ZgJHt8gls1V4qITrxcCqCN4PFnNYvxApD-TW-VCA6aNWXiP6K9faAC0jU2z3rqj4shnGsOghzivjVQ5lPs_hE6947w\/?imgmax=800\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Spiced Cranberry and Pistachio Muffins (0027) by Meeta K. Wolff\" border=\"0\" alt=\"Spiced Cranberry and Pistachio Muffins (0027) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiO0elgqaHh85XJUDbp8afjzrFIxUZnkS-uOiV6bSTvkjKdu5UDYejXnl-pMj-9pffEO8dT4ZRhiUqRTGvmdBi_1Bj1a-JPzC5P8col2NSHC6wbYzByG1hNJYLiN3GukJsv6MqKMA\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003EI never saw my grandmother with a cookbook. Nor do I remember seeing any cookbooks on the shelves of the Delhi house. Nani was not the cookbook type of cook. She had a wide repertoire of dishes that she cooked with utmost finesse and each one of those dishes were carefully prepared with her own personal signature ingredient to specifically highlight the particular dish. \u003C\/p\u003E \u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EAs my mum and her sisters were growing up, Nani handed down these recipes to them. Not in writing however, because Nani believed cooking could not be learned by reading. In the hot kitchen, which was located on the veranda behind the house, the adolescent girls were administered into the art of cooking. While they assisted her with the chopping, peeling or grinding of vegetables and spices, Nani would narrate the recipes to them, guiding them resolutely through the cooking of an entire meal. \u003C\/p\u003E  \u003Cp\u003EPrecise amounts never existed in Nani’s recipes. \u003C\/p\u003E  \u003Cp\u003E“A pinch” of saffron here “a handful” of coriander leaves there, stirred into a few “cupfuls” of dried lentils were the only amounts given to her amateur pupils. \u003C\/p\u003E  \u003Cp\u003E“Cooking is an art that comes from deep within you. It is not rocket science which needs precise amounts. To develop this art all one needs is good taste!”\u003C\/p\u003E  \u003Cp\u003EThat was Nani’s logic. No one argued with it.\u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgmx0qR9PwdDUHFGv7EkcFvev8gLaj83Qfr8KbVkxIB9hsIPt_V1VsrXMoHepv9K4qZStUimFB7DpcERcS5baerq-Obhd0mhgg4ZzSkUWb196CFZQ1yJf3TCe9rxq8KOPQabF5jUg\/?imgmax=800\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Spiced Cranberry and Pistachio Muffins (0024) by Meeta K. Wolff\" border=\"0\" alt=\"Spiced Cranberry and Pistachio Muffins (0024) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh9swmRslpe8SPEVlJ-Rubxc2boFnKPe8tcOGjouWAQjhK9MK_9QI-hKjeru3NI560POdVNNdtpmI6QAbKC-XKUjSYoPJLmXWZ4gnsLc8BTUOgS3fvHvprwqCjA2wh8B_ESH6CSzA\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003ESeveral years later, as a young teenager, I found a leather portfolio in the bottom drawer of my mother’s desk. It was bound with an unattractive cord, its only purpose to keep the bulging contents from straying. Normally, I would not have been interested in its contents but the sheer thickness of the portfolio made me curious. As I untied the cord, the portfolio with a sighing heave, spilled papers of all sizes and colors all over the floor. \u003C\/p\u003E  \u003Cp\u003ENoticing mum’s cursive sometimes illegible handwriting I took a closer look. She had scribbled recipes on small pieces of paper, some crumpled and ripped from notebooks, others, on envelopes or on index cards. I even found one on the back of a boarding pass.\u003C\/p\u003E  \u003Cp\u003ELike Nani, mum did not own any cookbooks, but she was in the habit of writing down recipes she found, or particularly liked. Unlike Nani, mum was a keen baker and believed that precision in baking was the key to perfection. So, as I discovered there were exact amounts for flour, sugar and butter on those pieces of crumpled paper. I noticed a stack of papers, neatly tied with some red twine, still in the portfolio. As I pulled out the stack, mum came into the room and saw me sitting in the midst of a pool of paper. She took the stack out of my hand and put them aside and helped me fill the portfolio again. Finally, she held the stack of paper in her hands and told me “these are Nani’s recipes.” \u003C\/p\u003E  \u003Cp\u003EShe told me how everyday she and my aunts would help Nani in the kitchen, Nani showing them how to cook her famous “saag paneer” or the perfect crispy cauliflower “parathas”. Mum would run back and forth from the kitchen to her room, where she would jot down the recipe. She often got a scolding from Nani for being so erratic and for not focusing properly, but what Nani could not have known, was that mum wanted to make sure she remembered each of her recipes to be able to create them exactly the way Nani did. \u003C\/p\u003E  \u003Cp\u003E“The scolding was worth it!” she smirked \u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgvwpjbt0iEKmRNsIFC5t-iWsgwCHrNyH9Db4dgaGAB5nI1fLOyl3OB28rN4y5kjlV_NvVcfzyePuw1zFkAvn3wJfQ4mKxPa4u4cDsGpgck2hd4NLT6Ha-rKg32HDxIFzn7pQqpWQ\/?imgmax=800\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Spiced Cranberry and Pistachio Muffins (0020) by Meeta K. Wolff\" border=\"0\" alt=\"Spiced Cranberry and Pistachio Muffins (0020) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgp0GF6biodOkuWQQCBYQ5Ru0meNHdmwIqaOypz5IpZ2dHqawuCsZvka5dIfghGxqO-66Ad9_h9Zec7_Ud9SiMhVhI0yMEBAuRdJi1EtKd7nTeVoC6ITFMvhb7qTNy-w83c5jeEPA\/?imgmax=800\" width=\"496\" height=\"765\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003EMy mum bid farewell to me a few years later. I was 19, leaving home for the first time to study and train in Europe. Before I left, she handed me a thick book and told me it would help me in times of need. Without looking I thanked her and hurried to board the plane. Once seated, I took the book out and looked at the cover. It made me grin. I was holding the first cookbook my mother ever bought. The inscription, written in her curly, flowing streaks, still echoes in my ears today.\u003C\/p\u003E  \u003Cp\u003E“Cooking is an art and a science. Use your good taste to experiment!”\u003C\/p\u003E  \u003Cp\u003EThese are my mum’s wise words – and I won’t argue with it!\u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhwlSjTLUrhEBjxwl16SYGIc1aRlLReEGTsPJQQf13RyzQK59gCjzHR4L4vLDDHlrHoY-kxJyMWj95mMw5XqHFSv0sunSa96XJs2jmxtKdd9I9MZbcbkxNLQkR8_vVlFbXUSkoVwA\/s1600-h\/SpicedCranberryPist.Muffins_0037-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Spiced Cranberry and Pistachio Muffins (0037) by Meeta K. Wolff\" border=\"0\" alt=\"Spiced Cranberry and Pistachio Muffins (0037) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjdVSN0NAJEs9vdfxnM93weyCb7xbvIlDcHaXbs2lRmtcZ5HIdFTp34pdYZYNk9lb__kQEbiiujR_VipMB118qXSsn7qZR79Uhyphenhyphensl0VUQo2IEx4lBHYVRW3m513iSSuqjHDHJMHzA\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003EThese muffins are just that – an experiment of good taste with some of my favorite ingredients and spices. Cardamom, cinnamon and ginger add a brilliant warmth while the cranberries give the muffins the perfect tangy yet sweet bite. The pistachios add a delicate nutty crunch, making the muffins piece of art.\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Spiced Cranberry and Pistachio Muffins\u003C\/strong\u003E \u003C\/span\u003E    \u003Cbr \/\u003E    \u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/spiced-cranberry-and-pistachio-muffins\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E   \u003Ca title=\"Spiced Cranberry and Pistachio Muffins by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/6254511007\/\"\u003E\u003Cimg class=\"photo\" alt=\" Spiced Cranberry and Pistachio Muffins by Meeta K. Wolff\" src=\"http:\/\/farm7.static.flickr.com\/6164\/6254511007_17566689e0_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E10 minutes\u003Cspan class=\"value-title\" title=\"PT10M\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003ETotal Time: \u003Cspan class=\"duration\"\u003E30 minutes\u003Cspan class=\"value-title\" title=\"PT30M\"\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\u003Ci\u003EFor fruit\u003C\/i\u003E \u003C\/p\u003E    \u003Cul class=\"ingredients\"\u003E     \u003Cli class=\"ingredient\"\u003E300g all-purpose flour \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E1 teaspoon baking powder \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E140g cranberries \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E155g + 1 tablespoon muscovado sugar \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E70g + 1 tablespoon pistachios, coarsely chopped \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E2 teaspoons ground ginger \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E1 teaspoon ground cinnamon \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E1\/2 teaspoon ground cardamom \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E185 ml buttermilk \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E125 ml vegetable oil \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E1 egg, lightly whisked \u003C\/li\u003E   \u003C\/ul\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E    \u003Col\u003E     \u003Cli\u003EPreheat oven to 200 degrees C. Line a muffin pan with 12 paper cases.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EPlace the cranberries in a heatproof bowl, pour with boiling water and cover. Set aside for 10 minutes to soak. Drain well.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003ECombine flour, sugar, pistachio, ginger, cinnamon, cardamom and cranberries in a large bowl. In a jug whisk together buttermilk, oil and egg together. Add buttermilk mixture to flour mixture and stir until just combined making sure not to overmix. Spoon evenly among the lined pans.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003ECombine the extra pistachios and sugar in a small bowl and sprinkle over the muffins. \u003C\/li\u003E      \u003Cli\u003EBake in oven for 20 minutes or until a skewer comes out clean when tested. Turn onto a wire rack. Serve warm.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EServe with creamy butter and your favorite preserve. \u003C\/li\u003E   \u003C\/ol\u003E \u003C\/div\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Chr \/\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhyAr53yMtScghvhY2GP_rFabtlCR1gxzUQbGU_d4DiK687oUCWwuUzuFA_cKKHStv12GYkS6FiLJ9wvPEW0HeJN7dHQ4CpZx-IGvCve4i032cmmeaK27eig4VkkDnZ1XPpGJoJGg\/s1600-h\/SpicedCranberryPist.Muffins_0034-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Spiced Cranberry and Pistachio Muffins (0034) by Meeta K. Wolff\" border=\"0\" alt=\"Spiced Cranberry and Pistachio Muffins (0034) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEguD_PysyfnRo9pLWxk7qzDZDf9pUQTKspUoPHN6WWN5PCpc1crGoG2DMtHaADhiJvw4w44hhgRxE6wolsDBfSr77n3vSoosGERMtDxH3BMvt55-lN1kShwDoEzOWMTJm9PaqgjrQ\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003EThe muffins taste superb warm. We’ll usually enjoy them for long lazy Sunday brunches, with a slathering of sour cream butter and a fruity preserve. They are also perfect for a teatime treat or for surprise lunchbox goodie.\u003C\/p\u003E  \u003Cp\u003EI recently wrapped up a photo project for the German magazine \u003Ca href=\"http:\/\/www.rewe-group.com\/en\/divisions\/laviva\/\"\u003ELaviva\u003C\/a\u003E, which hits the stands here in Germany today. It is a fantastic seven page spread where I had a great time working with the Editor in Chief and the Photo Editor. Here is a little peek ...\u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhNqeslOS7aXs6NAcwGjewIx_jEXqQReGnCaPalDIKJFAbBtQGB45Xu8cvnwYQsr7nkMAwFy7aW6aCzpfWSxX3xZrvfe51vofzSj2tMm0VPDZU4BVRgMtpgk1TC4W2urDld6DFBAQ\/s1600-h\/11_Rezeptstrecke-1_Seite_1%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Laviva Rezeptstrecke\" border=\"0\" alt=\"Laviva Rezeptstrecke\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjZfCnhP6NiuovgmZUkDDIiQD4lwTWNWfJSAJNWKtWmd4L0eTR1JO3cfHgFjFtgMpej8a6qKjr49FQYwdsrsL6q-wvj0yE6bnbIUWG_DgstAoZM2ZQKYD2JODTybjxO-XElKbFUoQ\/?imgmax=800\" width=\"509\" height=\"342\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgj60_DSU9wncTQtKspHqbvbgaR-JpKuOTg3pgI2Rpjm-eKFN6KIKfdweU0T3OfXIqx91MZhhE-owE9CpEIQmOVVGZ_GU4-np6Zx0i6Qo_xm1rHHuHDzgJUVfNQHMyUDErqKF2ceA\/s1600-h\/11_Rezeptstrecke-1_Seite_2%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Laviva Rezeptstrecke\" border=\"0\" alt=\"Laviva Rezeptstrecke\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjtX0JjgWTAuVTtBrzg0LDitHeE6WiDIZ4XvrHa_568xD5A3720zLHzUEZC2RJ0kgGFr_xsnZSH5zeGoi98KSzDkz4RmJQoep2Ac8ET8m2GdyZcbA_3E_5ruyiPQ63gYO-XdAQc_Q\/?imgmax=800\" width=\"509\" height=\"327\" \/\u003E\u003C\/a\u003E\u0026#160; \u003C\/p\u003E  \u003Cp\u003EOver on the \u003Ca href=\"http:\/\/www.platetopage.com\/\"\u003EPlate to Page website\u003C\/a\u003E our guest writer this week is the incredibly talented\u003Cstrong\u003E Prop Stylist \u003C\/strong\u003E\u003Ca href=\"http:\/\/propstylistchicago.com\/#home\"\u003E\u003Cstrong\u003EPaula Walters\u003C\/strong\u003E\u003C\/a\u003E. In her \u003Ca href=\"http:\/\/www.platetopage.com\/the-blog\/paulawalterspropstylist\"\u003Earticle she shares\u003C\/a\u003E with us how what her profession requires and how a typical day would look like.\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EMore magnificent muffins from WFLH:\u003C\/strong\u003E\u003C\/p\u003E  \u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"407\"\u003E\u003Ctbody\u003E     \u003Ctr\u003E       \u003Ctd width=\"121\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg6fRhVcQllaGG8ynaIkkuDVpLdLhH5QM7TL4wVTDrEb0WVdD7oi0U9cm-WY2PsMDQPbSFC2WVm3Jw-wgOgYUxGRMxX_Jr_03DHcZ7vrvxxhI1WgIIq2hLQMeD1TM4hzLjdObyGgA\/[2].jpg?imgmax=800\" width=\"120\" height=\"182\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhoShLMgsONY9_zCcI69lpXASSfD0bguOwitrR2bT1-lrAy9hUnHHc2Kl8i_ag1-wUMQ5RwIzQT4O3mPgFVPVeWdghbrqISlBm5tcCzxVKf5rfW5lu_ro4EeIUjCOBlUmZ62UhfEw\/[2].jpg?imgmax=800\" width=\"120\" height=\"179\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"136\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjyiCNfnfZ6fy7fVfCizffli7pD3bA6qS9v8V-g4kuYpDd8Djavvvxu4cmki2pEaAGIaZ29p231w25dVz8aE9QHvls_f86Z25qp6sqh5dIjyZA8KCNJ4Cqnp9Eu3ECuqyWZtRSEhA\/?imgmax=800\" width=\"120\" height=\"176\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E      \u003Ctr\u003E       \u003Ctd width=\"121\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/09\/strawberry-lime-polenta-muffins.html\" target=\"_blank\"\u003EStrawberry Lime Polenta Muffins\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/cooking-school-fresh-homemade-lemon.html\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/11\/whole-wheat-granola-goji-muffins.html\" target=\"_blank\"\u003EWhole Wheat Granola Goji Muffins\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#apricotchutney\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"136\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/12\/low-sugar-treats-orange-chocolate.html\" target=\"_blank\"\u003EOrange Chocolate Muffins\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#spicyraspberry\"\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E   \u003C\/tbody\u003E\u003C\/table\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Chr color=\"#e88010\" size=\"1\" \/\u003E  \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2011 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/318559006864329990\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/10\/spiced-cranberry-and-pistachio-muffins.html#comment-form","title":"38 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/318559006864329990"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/318559006864329990"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/10\/spiced-cranberry-and-pistachio-muffins.html","title":"Spiced Cranberry and Pistachio Muffins"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiO0elgqaHh85XJUDbp8afjzrFIxUZnkS-uOiV6bSTvkjKdu5UDYejXnl-pMj-9pffEO8dT4ZRhiUqRTGvmdBi_1Bj1a-JPzC5P8col2NSHC6wbYzByG1hNJYLiN3GukJsv6MqKMA\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"38"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-1089632673549311313"},"published":{"$t":"2010-12-08T09:04:00.001+01:00"},"updated":{"$t":"2010-12-19T11:03:26.379+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thanksgiving\/Christmas Recipes"}],"title":{"type":"text","$t":"Christmas Baking: Florentine Christmas Fruitcake"},"content":{"type":"html","$t":"\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Florentine Christmas Cake (0024) by Meeta K. Wolff\" border=\"0\" alt=\"Florentine Christmas Cake (0024) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEidezmHGMZzImyfjhsgwy8JDTsoPK11yUa5-Zv_Fx1ksPY_MWEAw02Fm7S41WfMS3L01MUgfcS7dBAtrD62J68l10Wn5p3FedMyE5kj3rMOy7N_hLf75505TlzW80qrueKGLpSYQQ\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u0026#160;\u0026#160; \u003C\/p\u003E\u003Cp\u003EAs early as August is when the stores and supermarkets here begin stocking up on Christmas-ware and food treats. It’s crazy in September as I see scary chocolate ghosts and pumpkins lined along the shelves with smiling Santas and cute snowmen. I often wonder if people really indulge in \u003Cem\u003EChriststollen\u003C\/em\u003E, \u003Cem\u003Elebkuchen\u003C\/em\u003E and co. when the heat is on in the sweltering months.\u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EI can’t imagine anyone in the mood for a cool refreshing beer and \u003Cem\u003Ebratwürst\u003C\/em\u003E fresh off a grill in the sultry warm summer evening, thinking about trick or treat goodies and craving a marzipan \u003Cem\u003Estollen\u003C\/em\u003E all at the same time. \u003C\/p\u003E\u003Cp\u003EYes, it does have very much to do with the state of the mind. However, my mind is not really geared for Christmas goodies when I am still trying to hold onto the last of the summer goodness. \u003C\/p\u003E\u003Cp\u003EI block it out. Seventeen years in Germany and I have become a master in simply ignoring Christmas comestibles and baubles in the middle of August. The chocolate snowmen will have to smile long and hard for me to take notice of them when all I have eyes for are the delicious summer berries and light desserts. \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Florentine Christmas Cake (0016) by Meeta K. Wolff\" border=\"0\" alt=\"Florentine Christmas Cake (0016) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi-79FlGtk6yeGmftVhk9plqIx1bCFOzkqPyjfUrGK-7Jw9-Ke17QhvuyRnjkJ9117tnEZa_TIWDecbMrYHMsCuQmXAwWfOEFFHzGiFwORo-4QUUdAlPkegJAeMAlGhG2AHHUvXsg\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u003C\/p\u003E\u003Cp\u003EEventually, it happens though. Usually towards the end of November, I am taken in by the merriness and the Yule tidings. “Last Christmas” plays it’s infinite loop on the radio and the stores are filled with aggressive and unfriendly people, armed with their elbows to jab you in the ribs if you even dare to look at their object of desire. \u003C\/p\u003E\u003Cp\u003EThe overcrowded \u003Cem\u003EWeihnachtsmarkt\u003C\/em\u003E makes it close to impossible to rush into town to do a few quick errands, but boy does it smell good. The air is filled with a heavenly scent of spices and baked delicacies and my mood switches - just like that. \u003C\/p\u003E\u003Cp\u003EHumming with the infinite loop on the radio, we bring down our winter decoration and begin to spruce up the house. The hand carved wooden\u003Cem\u003E \u003C\/em\u003E\u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/R%C3%A4uchermann\" target=\"_blank\"\u003E\u003Cem\u003ERäuchermann\u003C\/em\u003E\u003C\/a\u003E takes his place on the bookshelf and dried tangerines and limes are arranged in bowls along with candles and wooden ornaments.\u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Florentine Christmas Cake Diptych (0006) by Meeta K. Wolff\" border=\"0\" alt=\"Florentine Christmas Cake Diptych (0006) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhpcgoj7LWss84Ey9cZCnAWNOSbf_LiNvyf-lFwDkG_NRu4E_2yURCZ0ayw1HazT7DdqUgeW_IsaG6nGNZVuNzorC3QC4BrdTT35sqPFP_HFI5yESTxm52B5xWFaQT7txX69xdqeg\/?imgmax=800\" width=\"610\" height=\"432\" \/\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Florentine Christmas Cake Diptych (0021) by Meeta K. Wolff\" border=\"0\" alt=\"Florentine Christmas Cake Diptych (0021) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiLtjj4G-WBJTbm-cVSp9RY2B-ZplIozqQ7B8pUTXm0p5Vyx7_auD5bbmIHm2mq9ZSR7S5yHK-GZkXnEjVj6JjeA67T5j-Bdzu0rqh7FuIiZ1YuUYgAY6sS584K5Ymw_bbIN0IFJQ\/?imgmax=800\" width=\"610\" height=\"432\" \/\u003E \u003C\/p\u003E\u003Cp\u003EIn the kitchen the counter is packed with a variety of dried fruit, nuts, sugar and spice. Together with an over excited 8 year old, we begin to make a list of all the treats we want to bake. The list is long. Presents, special thank-yous, little surprises and big treats for friends and family – there really is nothing better then little packed boxes and bags of baked delicacies. \u003C\/p\u003E\u003Cp\u003EWe’ll spend a whole weekend in a baking frenzy with specks of flour on the cheeks and chocolate trails around the lips. Yes, I could have started baking weeks ago – but then I was busy enjoying Summer and Autumn. But now, as the hills are topped with snow, the cold air tingles with a crispness and the neat little houses sparkle with colorful fairy lights in the twilight, I feel the onset of Christmas.\u0026#160; \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Florentine Christmas Cake (0027) by Meeta K. Wolff\" border=\"0\" alt=\"Florentine Christmas Cake (0027) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhE4G5Mgsuzi_7R9EGd1tT3RJh5VkpJ3y0yYyP50BDXnIy5B4GxDTJB94zGyQiqbsXRH-wsp9COTwsmLnso08UmKHhAc0GkiyGTJa-aWwv93RN2yg6ntDzoHPK9NqPvEDmCRrr8HA\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003EEach year I make a \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/12\/my-familys-traditional-fruit-cake.html\" target=\"_blank\"\u003Etraditional fruitcake\u003C\/a\u003E. One that is very dear to my heart as you will read in that particular post. But the experimentalist in me is forever looking for ways to improve a winning recipe. Sometimes the experiments work and sometimes they don’t but one thing is for sure I always come out of the experiments wiser.\u003C\/p\u003E\u003Cp\u003EI understand in the USA fruitcakes are frowned upon and not very highly regarded. How could a delight of divine spices, fruit and nuts, with a drizzle of booze not hit the right notes?\u003C\/p\u003E\u003Cp\u003EThis is a revamped version of the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/12\/my-familys-traditional-fruit-cake.html\" target=\"_blank\"\u003Etraditional fruitcake\u003C\/a\u003E I have been making for the past several years. Over the years I have made small changes to the cake but this year I took it to an entirely new level. Dried cherries, blueberries, cranberries and raisins, speckled with candied orange peel and ginger, and luscious marzipan give the cake a moist and sublime flavor. The topping is a take on the famous \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Florentine_Biscuit\" target=\"_blank\"\u003EFlorentine biscuit\u003C\/a\u003E, in my version I use whole salted macadamia nuts, pecans, sliced almonds and hazelnuts and Maraschino cherries.\u0026#160;\u0026#160; \u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003EFlorentine Christmas Fruitcake\u003C\/h4\u003E\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/florentine-christmas-fruitcake\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients \u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cem\u003E\u003Cu\u003EFor the cake\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E280g all-purpose flour     \u003Cbr \/\u003E\n250g butter, room temperature      \u003Cbr \/\u003E\n140g muscovado sugar      \u003Cbr \/\u003E\n6 eggs, lightly beaten      \u003Cbr \/\u003E\n85g ground \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/in-nutshell-nutology.html#almonds\" target=\"_blank\"\u003Ealmonds\u003C\/a\u003E      \u003Cbr \/\u003E\n2 teaspoon ground \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/creamy-ginger-carrot-soup.html#ginger\" target=\"_blank\"\u003Eginger\u003C\/a\u003E      \u003Cbr \/\u003E\n2 teaspoon ground \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cinnamon\" target=\"_blank\"\u003Ecinnamon\u003C\/a\u003E      \u003Cbr \/\u003E\n2 teaspoon ground all spice      \u003Cbr \/\u003E\n700g mixed dried fruit of choice, I used      \u003Cbr \/\u003E\n- blueberries      \u003Cbr \/\u003E\n- \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/07\/posh-sour-cream-cherry-cake.html#cherries\" target=\"_blank\"\u003Echerries\u003C\/a\u003E      \u003Cbr \/\u003E\n- \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/12\/who-likes-cranberries-ginger-chutney_06.html#cranberries\" target=\"_blank\"\u003Ecranberries\u003C\/a\u003E      \u003Cbr \/\u003E\n- raisins      \u003Cbr \/\u003E\n- candied \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/03\/flavors-orange-cake.html#oranges\" target=\"_blank\"\u003Eorange\u003C\/a\u003E peel      \u003Cbr \/\u003E\n- candied ginger      \u003Cbr \/\u003E\n140g marzipan, cubed      \u003Cbr \/\u003E\n2-3 tablespoons rum\u003C\/p\u003E\u003Cp\u003E\u003Cem\u003E\u003Cu\u003EFor the topping\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E50g salted whole \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/in-nutshell-nutology.html#macadamia\" target=\"_blank\"\u003Emacadamia nuts\u003C\/a\u003E      \u003Cbr \/\u003E\n50g \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/in-nutshell-nutology.html#pecans\" target=\"_blank\"\u003Epecan\u003C\/a\u003E nuts      \u003Cbr \/\u003E\n85g almonds, sliced      \u003Cbr \/\u003E\n85g hazelnuts, sliced      \u003Cbr \/\u003E\n140g Maraschino cherries      \u003Cbr \/\u003E\n80g maple syrup      \u003Cbr \/\u003E\n20g black treacle       \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPre-heat oven to 180 degrees C. Lightly butter and line the base and sides of a deep round cake form with a loose bottom (22cm) with baking paper.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn a bowl whisk the sugar, butter, flour, eggs, ground almonds and spices with an electric hand held beater. Whisk the mixture until the ingredients are thoroughly incorporated and it is thick and creamy.       \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EWeigh about 100g of the batter into a smaller bowl and set it aside for the topping.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn the rest of the batter fold in the fruit and rum using a spatula, then gently stir in the marzipan. Pour the cake mixture into the prepared cake form, smoothing the top with the spatula. Bake the cake for approx. 1 to 1.5 hours (mine took about 1.25 hours).        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn the meantime, mix all the nuts and Maraschino cherries with the 100g cake batter that was reserved to make the topping. Pour in the treacle and maple syrup and stir until everything is coated well.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EOnce the cake has baked for 1-1.5 hours remove from oven and spoon the topping mixture over the top, distributing it evenly. Cover loosely with some aluminum foil and place bake in the over for another 40 minutes, then remove the foil and bake another 10 minutes to brown the nuts. The cake is ready when a wooden skewer inserted in the middle of it comes out clean.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ECool cake completely in tin, then turn it out and cover tightly with foil. The cake will keep for 1-2 weeks stored in a cool dry place. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Florentine Christmas Cake (0014) by Meeta K. Wolff\" border=\"0\" alt=\"Florentine Christmas Cake (0014) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhan2ZoAlpP1qz4uXybtuzKP-sgeQkoXPgPw9xzFt75UiQsOPuSyvxjANtPDuS-ShJlQ-uuvJDdfUbEFwPQEv0QalLgAM70CLM6FLPI-i9JOO1IocRhg1BNxjPPC8fXlRa5r1XvOg\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003EA jewel! It’s all I can say about this. I was extremely pleased with the results and baking it was a real breeze. It definitely is a rich and full bodied cake but the perfect treat for a relaxing Sunday afternoon after a long walk in the cold crisp winter air. A warming pot of spiced tea and slices of this cake will put a smile on the faces of your loved ones. The pairing of the crunchy topping and soft, fruity and moist cake is magnificent. The best part is – the cake keeps for a few weeks and it only gets better. \u003C\/p\u003E\u003Cp\u003EIf you are wondering where I got those lovely bamboo and wooden props in my prep photos above let me direct you over to \u003Ca href=\"http:\/\/www.restaurantware.com\/\"\u003ERestaurantware.com\u003C\/a\u003E. It's a treasure chest for props. I especially love their \u003Ca href=\"http:\/\/www.restaurantware.com\/categories\/Bamboo-Disposables\/\"\u003EBamboo items\u003C\/a\u003E. \u003C\/p\u003E\u003Cp\u003ENext week there’s more Christmas baking here on What’s For Lunch, Honey? so stay tuned as I share a variety of delicious cookies. \u003C\/p\u003E\u003Cp\u003EHope you all have a grand weekend. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMore Christmas treats from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"400\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhteHCtfIa_00QBeDa0d7EbSBalv94wKn9ZUfVIqHmFhYPfRdhU8nUW12_wa325I2BrCRQx8Ola-AQljX-CuePXTRsM3Q5m4I3riUUonCbzwwkBvaMJgZaiNVOaS-AOSxG1JQr-wg\/?imgmax=800\" width=\"120\" height=\"176\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhkQRHwHOLPDzH2PbhZ_iIfMRZmLDIPzt79BaEOPfh0lehfoYzBtOSxUEhpa3R_LUTbpKA6Sw7nNaNEPF7eQgT8VWNSHIMyQN4P-KagOpVbtZ9UVj9hhuQtgWNZl5HOtZLQxlwO9Q\/?imgmax=800\" width=\"120\" height=\"176\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgduamP3vT1ikGqBvdWi339p8W2Bp3sD2j0Y0kY1lYNQ920RVji9oRZL3hN_-Tu64zhOnbEebbBzhuN2m3trE-FU5hORDg50L5gmLHcrnWPI913rhK7nfAAuwl0YrtntaHJ6fveew\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/12\/marzipan-almond-kipferl-crescent.html\" target=\"_blank\"\u003EMarzipan Almond Kipferl\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/cooking-school-fresh-homemade-lemon.html\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/12\/daring-bakers-chocolate-coconut-french.html\" target=\"_blank\"\u003EChocolate \u0026amp; Coconut French Yule Log\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#apricotchutney\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/12\/daring-bakers-scandinavian-gingerbread.html\" target=\"_blank\"\u003EScandinavian Gingerbread House - Pepparkakstuga\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#spicyraspberry\"\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2010 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/1089632673549311313\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/12\/christmas-baking-florentine-christmas.html#comment-form","title":"59 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1089632673549311313"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1089632673549311313"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/12\/christmas-baking-florentine-christmas.html","title":"Christmas Baking: Florentine Christmas Fruitcake"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEidezmHGMZzImyfjhsgwy8JDTsoPK11yUa5-Zv_Fx1ksPY_MWEAw02Fm7S41WfMS3L01MUgfcS7dBAtrD62J68l10Wn5p3FedMyE5kj3rMOy7N_hLf75505TlzW80qrueKGLpSYQQ\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"59"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-6184584432979344367"},"published":{"$t":"2010-11-11T20:26:00.000+01:00"},"updated":{"$t":"2010-11-10T11:45:22.377+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Farmers Market Picks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Honeyed Ginger Plum Crumble"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Honeyed Ginger Plum Crumble (0001) by Meeta K. Wolff\" border=\"0\" alt=\"Honeyed Ginger Plum Crumble (0001) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiLVZjSvJ5Uhmcotle7IuOeHUBDqWEkQq9dej3hC1f4Ga-3hyphenhyphenmfPhaBP-2k3S762XfvZ31lijm8xqyqfHXrI4fJnpfDYKTiRJovA3d1ypSeFRKkbgDR1ienfgey5-SA8kHIl9iR5Q\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u0026#160;\u0026#160; \u003C\/p\u003E  \u003Cp\u003ECan someone press pause, please? I mean on this thing called time! It seems to be stuck in fast forward all the time and I see the days zooming past me at a million miles an hour. In case you had not realized it’s already the second week of November.\u0026#160; \u003C\/p\u003E \u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EI have to admit that it’s been good. I am not complaining as I’ve been on a high and enjoying the rollercoaster ride I seem to be on. The ups are good and the downs are taken with a light stride. Besides I truly believe we all need our downs in life. Without them we would not really know how to appreciate the ups all that much. \u003C\/p\u003E  \u003Cp\u003EAppreciation – the little things are what really matter. And no that is not a cliché! \u003C\/p\u003E  \u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Plum 2010 (0005) by Meeta K. Wolff\" border=\"0\" alt=\"Plum 2010 (0005) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhah8diMhFGTuX44MjfukLNt_-p1XKax8ykgEOgcGV-V16SdFXdbAPcYSOXeJbB59QYZ5B50BsNaMegn2KkKNs3gFzYF4oahj5tRfZMx-P3BzhMEujhhYv6B4ow3IzGL3DFeTd8lA\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E \u003C\/p\u003E  \u003Cp\u003EI appreciate these magnificent plums for example, given to me by a lovely friend. She on the other hand probably could not stand looking at them as the branches on the numerous plum trees in her garden were heavily laden with ripe fruit. She complained incessantly! Soeren and I went over with an empty basket one afternoon and picked plums till it was brimming over with the deep purple colored fruit. \u003C\/p\u003E  \u003Cp\u003EThe next afternoon I rang her doorbell, she opened the door, probably surprised to see me so soon again. Yes, I had my basket again but this time it contained something for her. I winked and handed her the basket and said “appreciate it!” winking at her. As I walked down the stairs I heard her say “I appreciate you!” \u003C\/p\u003E  \u003Cp\u003E“Then make sure you fill that basket with more plums when you bring it back!\u0026quot; I replied without turning.\u003C\/p\u003E  \u003Cp\u003EAnd she did! The card she left behind for me, neatly laid on top of the basketful of plums, simply said “I am appreciating my plums all over again, thanks to you!”\u003C\/p\u003E  \u003Cp\u003EYou’ve got to love and appreciate friendship based on the love of food, don’t you?\u003C\/p\u003E  \u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Honeyed Ginger Plum Crumble (0005) by Meeta K. Wolff\" border=\"0\" alt=\"Honeyed Ginger Plum Crumble (0005) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhHh1O6IJiWuG-5dDK4zJt_i86HXtFSklDiL_PpmbFBalLwsyV5yUhJ19Q2tTvhQUGAT-wZ-UELrj6M2Lau7xTHPzKmhDEDx3s6fVYplYRcnxkk71cd4UcP3wCHqa165srtNAtwlQ\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E \u003C\/p\u003E  \u003Cp\u003EThis crumble tastes divine in all it’s intermingling flavors of honey, ginger, plums in thick, sweet, syrupy juices topped off by a crunchy and nutty topping. Pulling it out of the oven and taking in the sublime scents that wafted into the kitchen was pure bliss. \u003C\/p\u003E  \u003Cp\u003EI used spelt flour for the crumble topping as this adds a wonderful robust and slightly nutty flavor to the topping. It pairs extremely well with the pecan nuts and the Muscavado sugar caramelizes providing another layer of incredible flavor. I added the crystallized ginger as an afterthought and it added a wonderful vibrant body to the entire crumble. Don’t skip it!\u0026#160; \u003C\/p\u003E  \u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Honeyed Ginger Plum Crumble (00016) by Meeta K. Wolff\" border=\"0\" alt=\"Honeyed Ginger Plum Crumble (00016) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgwkwtIcQKbbYuzLZUlpIiMUTSG2QtCpbI4XW49nqhKY7atKrNomGhy9ZJTFKbLH7RzOMKcy7lMRgbWPpy86wRLr3HbE2ZYo1Mus4xCgnFrD1UZsB_aP171XIBkZOepmaVP3JO59A\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E \u003C\/p\u003E  \u003Cp\u003EMy dear and sweet friend Deeba of \u003Ca href=\"http:\/\/www.passionateaboutbaking.com\/\" target=\"_blank\"\u003EPassionate About Baking\u003C\/a\u003E is the current hostess for our \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003EMonthly Mingle\u003C\/a\u003E this month. Deeba chose \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/10\/monthly-mingle-fruit-in-baking.html\" target=\"_blank\"\u003EFruit in Baking\u003C\/a\u003E as the special theme and I am really looking forward to the entries this time. For my own humble contribution I bring my honeyed ginger plum crumble to share with you all. We hope to see you there too. The deadline is 22nd November – so make sure you are there! \u003C\/p\u003E  \u003Cblockquote\u003E   \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E    \u003Ch4\u003EHoneyed Ginger Plum Crumble\u003C\/h4\u003E    \u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/honeyed-ginger-plum-crumble\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EIngredients \u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E8-10 ripe plums, halved and stone removed      \u003Cbr \/\u003E4 tablespoons honey, I uses a floral scented honey       \u003Cbr \/\u003E30g crystallized ginger, finely chopped\u0026#160; \u003Cbr \/\u003E1\/2 teaspoon fresh ginger, very finely chopped       \u003Cbr \/\u003E100g spelt flour       \u003Cbr \/\u003E75g butter       \u003Cbr \/\u003E75g Muscavado Sugar       \u003Cbr \/\u003E50g Pecans, chopped\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E    \u003Col\u003E     \u003Cli\u003EPre-heat oven to 200 degrees C. Using just a smidgen, lightly butter a heatproof form.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EPlace the plum halves in a saucepan, drizzle with honey and add the finely chopped ginger. Allow to simmer for just about 5-8 minutes so that the fruit is slightly soft but still hold their shape.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EStir in the crystallized ginger and transfer mixture to the heatproof form. Spread evenly.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EIn a large bowl, rub together the butter into the spelt flour until the mixture resembles breadcrumbs. Stir in the sugar until evenly distributed. Finally toss in the chopped pecans.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EEvenly spread the crumble mixture over the fruit and bake in the oven for approx. 15 minutes until the top is a lovely golden color.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003ERemove from oven, allow to sit for a few minutes, then serve with either a vanilla custard, \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/06\/cooking-school-rhubarb-compote-with.html\" target=\"_blank\"\u003Evanilla sauce\u003C\/a\u003E, or ice cream.\u003C\/li\u003E   \u003C\/ol\u003E    \u003Ch4\u003EThe \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search\/label\/Food%20Guide\" target=\"_blank\"\u003EFood guide\u003C\/a\u003E Tips:\u003Cimg style=\"margin: 0px 20px 0px 0px; display: inline\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgp8KXhMxxEkcuvjwQ8TzNmFz_EFO3iQi9LekHlovtK3WQJfvjgo4pXsYfzgtON3Zq5Pi6bG660S5TaG9bowcaotlLEh6CbfjblzmR0pLdOQrqyzjmP_hb7joVF7s7J5Fp6Mrwcwg\/s288\/The Food Guide_1.png\" \/\u003E \u003C\/h4\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003E- Selecting and storing \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/09\/welcome-fall-sweet-plums.html\" target=\"_blank\"\u003Eplums\u003C\/a\u003E\u003C\/p\u003E    \u003Cp\u003E- Health benefits of \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/01\/creamy-ginger-carrot-soup.html#ginger\" target=\"_blank\"\u003Eginger\u003C\/a\u003E \u003C\/p\u003E    \u003Cp\u003E- \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2007\/12\/in-nutshell-nutology.html#pecans\" target=\"_blank\"\u003EPecans\u003C\/a\u003E are good for you\u003C\/p\u003E    \u003Ch4\u003E\u0026#160;\u003C\/h4\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E \u003C\/blockquote\u003E  \u003Cp\u003E   \u003Chr \/\u003E\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E  \u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Honeyed Ginger Plum Crumble (00011) by Meeta K. Wolff\" border=\"0\" alt=\"Honeyed Ginger Plum Crumble (00011) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh4rVDRwurGRW2rG8CHKqY0LtbOPjKFpH_Mwnj6Xqv_-22KuKDaSTYbs7u3Y2W8YZ7l1CPqI8f7KvnIiXokdiGYTGpN-5stCpse5UEorXE-W_OgpqkvyQjlVScY9zAqBgEedaLJVA\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u0026#160; \u003C\/p\u003E  \u003Cp\u003EWarm – that’s the best way to enjoy the crumble with either a creamy cool vanilla sauce or a generous scoop of rich bourbon vanilla ice cream. Appreciation comes in many forms and this is one of my favorite ways to appreciate a few simple ingredients put together in such and exceptionally brilliant way. \u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EFrom Plate to Page Update:\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cimg style=\"margin: 0px 20px 0px 0px; display: inline\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj97NzhdVOzanMxxGqE4ZuGiS7uD4PQreJm8FXLSPlNAVhbW1D8VDdB56BYTK_1PCs1pF94h96J2K-go77cEM97T4onChOlsgELIpg9qyvui8nwejzY5TxbqAb9PFRnSS3C9ACtzA\/ badgeSOLDOUT_thumb[2].jpg?imgmax=800\" width=\"250\" height=\"355\" \/\u003E \u003C\/p\u003E  \u003Cp\u003ESo we’ve got good news and we’ve got good news! Which do you want to hear first?\u003C\/p\u003E  \u003Cp\u003EOK the good news is that the first \u003Ca href=\"http:\/\/platetopage.blogspot.com\/p\/plate-to-page-programme.html\" target=\"_blank\"\u003EFrom Plate to Page\u003C\/a\u003E is \u003Cstrong\u003Esold out\u003C\/strong\u003E! Yes, of course we are excited that within two days of the announcement all 10 places sold out and we had a waiting list. As the 10 places were secured we began planning again. \u003C\/p\u003E  \u003Cp\u003EThat’s the other good news: we just announced the \u003Ca href=\"http:\/\/platetopage.blogspot.com\/2010\/11\/from-plate-to-page-first-workshop-is.html\" target=\"_blank\"\u003Esecond \u003Cstrong\u003EFrom Plate to Page Workshop\u003C\/strong\u003E\u003C\/a\u003E, which is scheduled for \u003Cstrong\u003EAutumn 2011 in Italy\u003C\/strong\u003E. \u003C\/p\u003E  \u003Cp\u003EThe\u003Cstrong\u003E \u003C\/strong\u003E\u003Ca href=\"http:\/\/platetopage.blogspot.com\/p\/register-now.html\"\u003E\u003Cstrong\u003Ewaiting list is open\u003C\/strong\u003E\u003C\/a\u003E for the second P2P Workshop and you can sign up now. \u003C\/p\u003E  \u003Cp\u003EAll \u003Ca href=\"http:\/\/platetopage.blogspot.com\/p\/instructors-bios.html\" target=\"_blank\"\u003Efour of us\u003C\/a\u003E are blown away by this response and the interest the workshop has generated. \u003Cstrong\u003EThank you all for all your support!\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp\u003EWe have \u003Cb\u003Eexciting features and stories\u003C\/b\u003E planned on the \u003Ca href=\"http:\/\/platetopage.blogspot.com\" target=\"_blank\"\u003EFrom Plate to Page blog\u003C\/a\u003E that will certainly interest the budding writer, photographer or stylist in you. So make sure you \u003Cb\u003Esubscribe to the\u003C\/b\u003E\u003Ca href=\"http:\/\/feeds.feedburner.com\/PlateToPage\"\u003E\u003Cb\u003E From Plate to Page feed\u003C\/b\u003E\u003C\/a\u003E and \u003Cb\u003Efollow us on Twitter\u003C\/b\u003E\u003Ca href=\"http:\/\/twitter.com\/#%21\/Plate2Page\"\u003E\u003Cb\u003E @Plate2Page\u003C\/b\u003E\u003C\/a\u003E to get your updates as soon as we release the news!\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003ECrumbles, Clafoutis \u0026amp; Co. from WFLH:\u003C\/strong\u003E\u003C\/p\u003E  \u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"400\"\u003E\u003Ctbody\u003E     \u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiJjMxgN5MTr6C60sWwXY6ssFcSipDDb7y4-JwSxMP5_B8fV6ZtuSmJrYNAtGUHFM0MiD4jpu9eU3daH8zG1tZcjVNhMkuiFOIDEhqH67FC0R71_wkuKpR-cfJ7AA4K3oVeP2g9CA\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjUF7seAFLsHbU0TRWLGt-KItm4DHnR_wcKEqHv_KtQsGNVLxnfsmAmySIUKDKLWgT6yERt-lZoxxeUQpXXm81zWu5_BxI_RP8QCbujcy6exBy0gCcal8L4lfVZHm-SXuXYiG43hw\/[2].jpg?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgOKfx7F6UVvzK4ajxRPSaoKHBwJsS6AAuUmhRjIJc0r19mODZ7lANGhEZVcgFn1g6TeJ6-YL5N64__91Hxs6Q6N8YYXkrOC7BLqeYuR3Ne9UnlOl7ZIqAKDKHy_NAlEH3zSYQeKw\/[2].jpg?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E      \u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/05\/rhubarb-mango-pistachio-and-amaretti.html\"\u003ERhubarb Mango Pistachio and Amaretti Crumbles\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/cooking-school-fresh-homemade-lemon.html\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/07\/dark-chocolate-cherry-and-tahini.html\"\u003EClafoutis - Dark Chocolate Cherry and Tahini\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#apricotchutney\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/08\/gooseberry-red-current-and-blueberry.html\"\u003EClafoutis - Gooseberry Red Current \u0026amp; Blueberry\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#spicyraspberry\"\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E   \u003C\/tbody\u003E\u003C\/table\u003E  \u003Cp\u003E\u0026#160;\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Chr color=\"#e88010\" size=\"1\" \/\u003E  \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2010 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E  "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/6184584432979344367\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/10\/honeyed-ginger-plum-crumble.html#comment-form","title":"31 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6184584432979344367"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6184584432979344367"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/10\/honeyed-ginger-plum-crumble.html","title":"Honeyed Ginger Plum Crumble"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiLVZjSvJ5Uhmcotle7IuOeHUBDqWEkQq9dej3hC1f4Ga-3hyphenhyphenmfPhaBP-2k3S762XfvZ31lijm8xqyqfHXrI4fJnpfDYKTiRJovA3d1ypSeFRKkbgDR1ienfgey5-SA8kHIl9iR5Q\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"31"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-7167511857117715904"},"published":{"$t":"2010-10-19T21:08:00.000+02:00"},"updated":{"$t":"2010-10-21T20:30:44.488+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Herbs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spanish"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Tarts\/Pies\/Flans"}],"title":{"type":"text","$t":"Lavender Cardamom Scented Flan de la Casa"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Lavender Cardamom Flan de la Casa (0002) by Meeta K. Wolff\" border=\"0\" alt=\"Lavender Cardamom Flan de la Casa (0002) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiZb6lfK25KDWQbwIIg2RExxua7jlLj0-o1c6NvOW8C15v3AyugWlXA9szmOYnyJZy3xxnFcu6f8mKJmR6o5EE_K-ppkM2H1kZPO6902QXj4VPhfZRC-F0AitTtgdnBNU49Nhm5MQ\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u0026#160;\u0026#160;\u0026#160; \u003C\/p\u003E\u003Cp\u003EOne of the things I enjoy the most is creating a recipe on the spur of the moment. The ideas seem to emerge in my head and I feel the immediate urgency to capture these ideas in a creation.\u0026#160;\u0026#160; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EIt happened with these \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/09\/daring-bakers-sugar-and-spice-cookies.html\" target=\"_blank\"\u003ESugar and Spice cookies\u003C\/a\u003E, where I was inclined to use some edible lavender I got from sweet Hilda over at \u003Ca href=\"http:\/\/www.saffronandblueberry.com\/\" target=\"_blank\"\u003ESaffron and Blueberry\u003C\/a\u003E. For those who know me, know that it never really ends there! I like to experiment and combine flavors, aromas and I want to “experience my senses” (as the byline of this blog states). So I played around with the ideas I had and came up with a lavender-cardamom combination. It was a winner!\u003C\/p\u003E\u003Cp\u003EIt was not long after that while tweeting those cookies and the powerful combination of lavender and cardamom that I got talking (tweeting?) with the lovely Steph from one of my favorite blogs \u003Ca href=\"http:\/\/www.dessertsforbreakfast.com\" target=\"_blank\"\u003EDesserts For Breakfast\u003C\/a\u003E. Incidentally it was Hilda who actually got us together a while back. We began discussing all the delicious dessert possibilities one could create with the combination. \u003C\/p\u003E\u003Cp\u003EWhile Steph absolutely loves the flavor of lavender, I tend to be careful with it in my cooking and baking. There is nothing more awful than having to eat something that smells like grandmas old pillows! So I have always restricted myself with lavender. \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Lavender Cardamom Flan de la Casa (Diptych 01) by Meeta K. Wolff\" border=\"0\" alt=\"Lavender Cardamom Flan de la Casa (Diptych 01) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiCTZN5Ui8jSpxyNV6JwXJsMLW0OyUXEBncqHW_qSBvOtaLxQKcWHyGam2fDR3wWAHAxmIOhbulw0gl7ElymGsFTVf5qM16URTbUzvGuGbQ4nzd2YjsoSe4qwaLAB8IbxkHJ_k7aA\/?imgmax=800\" width=\"610\" height=\"432\" \/\u003E\u003C\/p\u003E\u003Cp\u003EOn the other hand – I love cardamom. It’s a spice I have related to all my life. As an Indian it was used liberally in the kitchens of my mother and grandmother. It was used to perfume biryanis and spice teas on a daily basis. In my own kitchen I use it not only in the way I have watched them but I am bolder in experimenting with cardamom while I develop my own recipes. \u003C\/p\u003E\u003Cp\u003EThe more Steph and I discussed our ideas the more apparent it became that we had to do something about it. We really needed to get into our kitchens and create something. There are often times I really dislike living so far away away from so many blogger friends I have made over the span of the (almost) five years I have been blogging. The disadvantages here are obvious! The fact that two continents and an ocean separates us simply meant we would not be able to be together, standing in each others kitchens, laughing and playing around with ingredients and simply having a great time with each other. Not to mention taste testing ourselves to oblivion.\u003C\/p\u003E\u003Cp\u003EWhy hasn’t anyone invented a teleportation machine?\u003C\/p\u003E\u003Cp\u003EWith the lack of such a vital machine we were left to our own kitchens and devices. We wanted to surprise each other and besides for the fact that lavender and cardamom were going to be two ingredients we had no idea what the other one is making. Until today – reveal day!\u003C\/p\u003E\u003Cp\u003EWhat would I make if Steph really came around? As I know Steph has a sweet tooth and like me craves creamy desserts – I mean she lives by my motto – desserts for breakfast – I knew fairly early on what I would treat her to.\u0026#160; \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Lavender Cardamom Flan de la Casa (0016) by Meeta K. Wolff\" border=\"0\" alt=\"Lavender Cardamom Flan de la Casa (0016) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhQ4ibKnpQDZbQwXzlMH327dJirtG5LzK3bpBSnu-pc-y4oncDTIETJXNpu7drGk6vwACti5vb_3ZhBB_bP-wuttuI7hqHEyQpx5U2CqbV6Sv5QtelC_WqDQtr30SP3ZdRF5yP1Rw\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E \u003C\/p\u003E\u003Cp\u003EI initially wanted to make a crème caramel but decided to take it a level higher for Steph. A flan de casa! The ultimate sin in my books! Richer than rich, creamier than creamy and sweeter than sweet. The waistline will scream a scream of horror at your intentions to make this dessert but trust me you’ll have your friends eating out of your hands with just a tiny bite of this dessert. \u003C\/p\u003E\u003Cp\u003EThat is what I had in mind for Steph. The perfect yet sinful dessert, scented with her favorite lavender and spiced with my favorite cardamom, a table set for two on my terrace on a sunny afternoon. Fresh figs, spiced tea and two dessert loving girls indulging in a decadent dessert and enjoying every minute of each others company. \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Lavender Cardamom Flan de la Casa (0001) by Meeta K. Wolff\" border=\"0\" alt=\"Lavender Cardamom Flan de la Casa (0001) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEia2OeRfiI0eurhLLxXqgc7I9W_WYCl4rU_-H0kCAbDVrk6xQ-msW6q_gflm14lW1pMhhO65RSoZwXoTpfKzn2dZetIIJGc5W_4WCUzg0CuiWZmtMYFBBF6cK_KSMPc5jlYNoMe0A\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003EWhat makes the flan de la casa so decadently rich is the amount of eggs, not to mention the condensed and evaporated milk used to make the custard. The flan, one of the most common desserts in Latin America and Spain, is not particularly healthy, and probably should be made on very special occasions for special friends. The waistline will thank you for that for sure, but just a spoonful of this and you’ll immediately notice why a flan de casa overrides a crème caramel in my books!\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003ELavender Cardamom Scented Flan de la Casa\u003C\/h4\u003E\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/lavender-cardamom-scented-flan\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients \u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E7 eggs      \u003Cbr \/\u003E\n1 can sweetened condensed milk       \u003Cbr \/\u003E\n1 can evaporated milk       \u003Cbr \/\u003E\n250 ml milk       \u003Cbr \/\u003E\n1 teaspoon green \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#greencardamom\" target=\"_blank\"\u003Ecardamom\u003C\/a\u003E pods, slightly crushed       \u003Cbr \/\u003E\n1\/2 teaspoon edible lavender       \u003Cbr \/\u003E\n2 tablespoons sugar\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EThe flan is cooked using the bain-marie method, so prepare a larger pan, one that can hold your dessert bowls or casserole. Place the individual bowls, casserole dish or loaf pan in the pan. Put the kettle on and boil some water. Preheat oven to 140 degrees C.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn a small, non-stick saucepan heat the sugar over medium heat. Swirl the pan occasionally to distribute the sugar until it is dissolved and begins to brown.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ELift the pan over the heat (just a few centimeters) and continue to brown the sugar until it becomes a dark amber. Do not stir at this point as it causes the sugar to crystallize. Pour caramelized sugar into the casserole dish, large loaf pan or individual dessert bowls\/glasses, and swirl to coat the bottom of the pan evenly with the caramel. Work quickly because the caramel hardens fast.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn a blender, combine sweetened condensed milk, evaporated milk, eggs and milk. Blend on high for 1-2 minutes. Add the lavender and cardamom pods and allow to steep for 30 minutes. Sieve the mixture then place back in blender and whizz it for just one more minute. Pour over the caramelized sugar.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EBake for approx. 1 hour to 1 hour 15 minutes or until just set and the tops are still wobbly. Remove from the oven and allow to cool at room temperature. Place in the refrigerator for several hours, preferably overnight.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EYou can serve the flan in individual bowls or turn it out onto a plate. To take it out of the form, (after it is cold) run a thin knife around the edges. Put a plate on top of the baking pan and flip over.        \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/ol\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Lavender Cardamom Flan de la Casa (0006) by Meeta K. Wolff\" border=\"0\" alt=\"Lavender Cardamom Flan de la Casa (0006) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgKlckpmz_Igx9sf8MOwAVwxBxfjAQWLz4siIDnZD-w1MUDOZMH-8iGJ5ywSvBJtjfv878bIoNWZ-naqJbQY6U3OjGS4Hczv0en9xUL-liPn1LT1_RRo2W4Pv0qEZYrcR2SCo_fug\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u003C\/p\u003E\u003Cp\u003EClose the eyes and savor the flavors in the flan. The custard is subtly infused with the flowery notes of lavender and boldly scented with ethereal aromas of cardamom, harmonizing with the caramel sugar and sweet richness of the custard it becomes a sublime dessert to sink into. \u003C\/p\u003E\u003Cp\u003ESo if you’ll excuse me I am on my way over to Steph’s place who has created the most incredible \u003Ca href=\"http:\/\/www.dessertsforbreakfast.com\/2010\/10\/its-lavender-for-lunch-honey-or.html\" target=\"_blank\"\u003Elavender.cardamom dessert duo\u003C\/a\u003E for our dessert date. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these creamy custard dessert ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"400\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj_3v7OtbOPV6ZXAkevY6rG0uZBx0cXB5gxSreDR6wiNuO1azRj35rTMspleIIMZedZlGeFMN9RpdozvLn7bd9ZJ3mjGwYN_PO_rPckWpEeerhzsw7eOhd8YM_IWF0Ld52tp8dZAg\/[2].jpg?imgmax=800\" width=\"120\" height=\"179\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/SweetPotatoFlan01.jpg\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u0026#160;\u003Cimg src=\"http:\/\/lh4.ggpht.com\/blogmeeta\/R9GcZ7DfgaI\/AAAAAAAAB3w\/Oz-CMhDmRdo\/SaffronCardamomPannaCotta07aframed3\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/10\/chocolate-and-raspberry-creme-caramel.html\"\u003EChocolate and Raspberry Crème Caramel\u003C\/a\u003E \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/cooking-school-fresh-homemade-lemon.html\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/11\/sweet-potato-flan.html\"\u003ESweet Potato Flan\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#apricotchutney\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/03\/flavors-saffron-and-cardamom-panna.html\"\u003EPanna Cotta with Saffron \u0026amp; Cardamom \u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#spicyraspberry\"\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2010 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/7167511857117715904\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/10\/lavender-cardamom-scented-flan-de-la.html#comment-form","title":"30 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/7167511857117715904"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/7167511857117715904"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/10\/lavender-cardamom-scented-flan-de-la.html","title":"Lavender Cardamom Scented Flan de la Casa"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiZb6lfK25KDWQbwIIg2RExxua7jlLj0-o1c6NvOW8C15v3AyugWlXA9szmOYnyJZy3xxnFcu6f8mKJmR6o5EE_K-ppkM2H1kZPO6902QXj4VPhfZRC-F0AitTtgdnBNU49Nhm5MQ\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"30"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-6652861352823585181"},"published":{"$t":"2010-10-02T13:22:00.003+02:00"},"updated":{"$t":"2010-10-02T13:50:43.442+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pasta"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"}],"title":{"type":"text","$t":"A Taste of Yellow: Tagliatelle in Creamy Saffron Sauce and Serrano Ham"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Tagliatelle in Saffron Sauce (02)by MeetaK\" border=\"0\" alt=\"Tagliatelle in Saffron Sauce (02)by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzAUvnw2Ta2YeuFNbXbb5J2zrFmYB1pS1wo8NuNHA4jmFkAju7nerSjy8820hJct3U63ByZANltvpMQO1FlrxVQ1Ae413Fa-M68tQcEhaXYEJPS6lkTvOe1MfZovk9cOGwzkeECw\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u0026#160;\u0026#160; \u003C\/p\u003E\u003Cp\u003EHelplessness! It’s an awful feeling especially when you want nothing more to do than help a loved one or a special friend but can’t. Every part of you yearns to simply reach out and take away the pain, the misery, the unhappiness and your mind screams “it’s unfair!” over and over again.\u0026#160;\u0026#160; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EBy nature I am a friendly person and while I can hug the world, I tend to be careful who I call my friends and share my internal self. Just like wine friendships needs time to develop into a complementary harmony of flavors. \u003C\/p\u003E\u003Cp\u003EOnce they do begin to develop, there are sure to be many sweet moments and fantastic times that are shared. However, as that famous saying goes “a friend in need is a friend indeed!” and while the sweet moments will guarantee laughter and fun, in my opinion it’s the tears of the bitter moments that makes the friendship stronger and durable.\u003C\/p\u003E\u003Cp\u003EWe people are funny beings. We so liberally share our joys and happy moments with the world, but why - oh why - do we hide the sad and bitter moments in a box, lock them up and try to throw away the key? I am guilty of that too. It’s hard, I know that. \u003C\/p\u003E\u003Cp\u003ESo when a friend simply shares a difficult moment with me I can relate to the effort they have made to not only share the bitter but to jump over their own shadow and show you that the world is not made of candy floss, jelly beans and dark chocolate. \u003C\/p\u003E\u003Cp\u003EMy friend \u003Ca href=\"http:\/\/www.winosandfoodies.typepad.com\/\"\u003EBarbara \u003C\/a\u003Eis one tough cookie and although we do not communicate day in and day out, I believe we both share a deep respect and understanding for each other. Recently she shared news with me that saddened and all I wanted to do was do something just for her. \u003C\/p\u003E\u003Cp\u003EThe feeling of helplessness set in as I realized my limitations to actually help. I asked her “Barbara what can I do?” Her reply moved me to tears, \u003C\/p\u003E\u003Cp\u003E“If you lived closer to me I’d get you to cook for me!” \u003C\/p\u003E\u003Cp\u003EHelp can be packaged so simply in theory but in practice, it can be an impossible feat to accomplish. With an ocean between us, not to mention a couple of continents I was not sure exactly how to go about making this wish come true. Well I decided to go with the next best thing and asked Barbara for her address. I’ll surprise her one day when she least expects it. \u003C\/p\u003E\u003Cp\u003EHer words stayed with me the whole day though and I kept thinking what would I make if I Barbara were really here. That evening I prepared this simple and light yet, in my opinion, elegant meal. Just perfect for two friends and a bottle of wine! \u003C\/p\u003E\u003Cp\u003EThe saffron coloring the sauce a vibrant yellow made me realize this was also the perfect dish for Barbara’s \u003Ca href=\"http:\/\/www.livestrong.org\/Take-Action\/LIVESTRONG-Action\/Livestrong-Day-2010\"\u003EA Taste of Yellow\u003C\/a\u003E. I was so lost in my thoughts that day as I prepared the meal that I forgot to display my heart. If you are all wondering where my heart is - I wear it on my sleeve for my friends. \u003C\/p\u003E\u003Cp\u003EThis is the third time I am taking part in Barbara's event \u003Ca href=\"http:\/\/www.livestrong.org\/Take-Action\/LIVESTRONG-Action\/Livestrong-Day-2010\"\u003EA Taste of Yellow\u003C\/a\u003E, which brings together bloggers to help raise awareness for cancer on a global level and support \u003Ca href=\"http:\/\/www.livestrong.org\/site\/c.khLXK1PxHmF\/b.2661959\/\"\u003ELiveStrong - Lance Armstrong Foundation\u003C\/a\u003E.\u003C\/p\u003E\u003Cp\u003EI hope Barbara will forgive the lack of heart in my picture and still come around for dinner. \u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003ETagliatelle in Creamy Saffron Sauce and Serrano Ham\u003C\/h4\u003E\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/tagliatelle-in-creamy-saffron-sauce\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients \u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E400g fresh tagliatelle pasta     \u003Cbr \/\u003E\n1 clove garlic, crushed      \u003Cbr \/\u003E\n1 shallot, finely chopped      \u003Cbr \/\u003E\nGlug of olive oil      \u003Cbr \/\u003E\n1 teaspoon \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/09\/bollywood-cooking-kesar-di-kheer.html#saffron\" target=\"_blank\"\u003Esaffron\u003C\/a\u003E strands, slightly crushed      \u003Cbr \/\u003E\n100ml white wine      \u003Cbr \/\u003E\n100ml vegetable or chicken broth      \u003Cbr \/\u003E\n150ml cream       \u003Cbr \/\u003E\na few slices of Serrano ham, shredded.      \u003Cbr \/\u003E\n\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003ESoak the saffron strands in a tablespoon of warm broth. Leave to steep for approx. 15 minutes.       \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ECook tagliatelle in a lot of salted water until al dente.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn the meantime, heat a skillet on medium heat, add some olive oil and sauté the garlic and shallots until translucent and fragrant.        \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPour in wine and allow to boil, then add the remaining chicken broth. Bring to a boil. Reduce the heat to low.\u0026#160; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPour in the cream and the saffron mixture, stir to incorporate. Cook gently making sure the mixture does not boil for 3-4 minutes until it becomes creamy and thick. Toss in the pasta until it is completely with the creamy mixture.\u0026#160; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EServe in deep plates with some Serrano ham scattered over the time and a good sprinkling of fresh crushed black pepper.\u0026#160; \u003Cbr \/\u003E\n\u0026#160; \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/ol\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E\u0026#160; \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Tagliatelle in Saffron Sauce (01)by MeetaK\" border=\"0\" alt=\"Tagliatelle in Saffron Sauce (01)by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjVD6VKiBzITKf0tHGSEIr9Hcrjx9EGg-9m740zuCg6_NXAdGL7V6ND2cW8oecxtV9ClZnBVf0Afw6pILUx-WVTRL-QiJTIbzImfCZT23C9GRpElAulrFDzTwgmpJ0y8NkPdh-P9Q\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u003C\/p\u003E\u003Cp\u003EThe pasta with the creamy saffron sauce is a simple meal but with exquisite flavors. It’s the type of meals I love to make when a girlfriend is visiting. A light and easy meal to prepare with a large salad so that there is more time to talk, eat and drink at the dinner table – that to me is a perfect evening. I did not use to many other flavors in the sauce so that the subtle flavors of saffron are not overcast by them. If you like you can grate some Pecorino Romana over the top before serving but in my opinion it’s simply perfect the way it is.\u003C\/p\u003E\u003Cp\u003EHope you are all having a grand weekend so far. I’m off to a dinner party tonight and will be taking a dessert along. I’ve been baking it this morning – sticky toffee pudding – and believe me when I tell you there is no better way to spend a Saturday morning. ;o) See you next week with a sweet dessert. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMore pasta ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"400\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjDJWpgpYelZ8D5v5Sti51K6JIttFN8gLN2U025KrRRriT4SeLpNr-aIErlQlziq8WidjPF0IP4h2VCvjmMny4bTTHMjTvIn93goWw_Qaxq1J79y2AFYlOgTORqm5orFO6CbxEGCA\/[2].jpg?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh7eX5J9ByM1SFJktMYXjRHjWWiBhsMMDxyDzsCGyYygpMC7mQtYAtqgEvgu6UOiYWyMsQ8LHQpPnVn1v5C5c6UfbD3EDxF0AyYncn0pIhHC_MjoxiaojBh5bhH0eAQfK4GBaxKnA\/ 03b framed[2].jpg?imgmax=800\" width=\"120\" height=\"176\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/SCnpqo7uM-I\/AAAAAAAACVw\/6Igtkuv1a5E\/SpaghettiBolognese 02 framed[3].jpg?imgmax=800\" width=\"120\" height=\"176\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/05\/spinach-and-caramelized-onion-lasagna.html\" target=\"_blank\"\u003ESpinach and Caramelized Onion Lasagna\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/cooking-school-fresh-homemade-lemon.html\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/02\/fettuccine-with-spicy-lamb-sausage.html\" target=\"_blank\"\u003EFettuccine with Spicy Lamb Sausage Meatballs in a Piquant Tomato Sauce\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#apricotchutney\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/05\/cooking-school-spaghetti-alla-bolognese.html\" target=\"_blank\"\u003ESpaghetti Alla Bolognese\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#spicyraspberry\"\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u0026#160; \u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2010 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/6652861352823585181\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/10\/taste-of-yellow-tagliatelle-in-creamy.html#comment-form","title":"26 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6652861352823585181"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6652861352823585181"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/10\/taste-of-yellow-tagliatelle-in-creamy.html","title":"A Taste of Yellow: Tagliatelle in Creamy Saffron Sauce and Serrano Ham"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzAUvnw2Ta2YeuFNbXbb5J2zrFmYB1pS1wo8NuNHA4jmFkAju7nerSjy8820hJct3U63ByZANltvpMQO1FlrxVQ1Ae413Fa-M68tQcEhaXYEJPS6lkTvOe1MfZovk9cOGwzkeECw\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"26"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-2302767992328527622"},"published":{"$t":"2010-09-27T21:27:00.001+02:00"},"updated":{"$t":"2010-09-27T21:27:53.626+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scones\/Cookies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"}],"title":{"type":"text","$t":"Daring Bakers: Sugar and Spice Cookies – Cardamom, Lavender, Pistachio and Sprinkles"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Sugar and Spice Cookies (0007) by MeetaK\" border=\"0\" alt=\"Sugar and Spice Cookies (0007) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgMIOtvgkC8AYipn8f5kb_6eJ-rDDg7qDIA9EZ2iJ8lOzhHL0Ow-hcDCv8D-rbkYRKvljmyuES4ZPwk6mDW6c-_u_BkH02QpDRU2k8x2sbnXaezc9xYs_Dh97dEzXzHfTU33uSEEw\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u0026#160;\u0026#160; \u003C\/p\u003E  \u003Cp\u003EI’ve been absent from the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/about-daring-bakers.html\"\u003EDaring Bakers’ challenges\u003C\/a\u003E the past two months. I never thought I would dislike being away this much. However, July and August were filled with many exciting ventures and adventures, like the gorgeous \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/07\/serendipity-in-norway-part-1-mandal.html\"\u003Evacation \u003C\/a\u003Ein \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/08\/part-2-serendipity-in-norway-bergen.html\"\u003ENorway\u003C\/a\u003E, a fantastic weekend in \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/08\/ending-on-high-note-bacon-cheese-and.html\"\u003EDresden\u003C\/a\u003E, working on \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/09\/my-photography-portfolio.html\"\u003Emy portfolio\u003C\/a\u003E and a steady stream of some great writing jobs I managed to get in August. Add to that a few other projects I am working on and my day job plus family - I think I am doing an excellent job of fitting a 72 hour day in just 24 hours.\u0026#160;\u0026#160; \u003C\/p\u003E \u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EI am loving every minute of it though. Slowly but surely October and November is also being filled with exciting travel plans, writing jobs and it looks like my portfolio is attracting the attention I was hoping it would. \u003C\/p\u003E  \u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Sugar and Spice Cookies (0005) by MeetaK\" border=\"0\" alt=\"Sugar and Spice Cookies (0005) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjUj2Wv5CCk2UxERKuo2chARBTuztN7lZ9klF4y9S8SzIdOUfgYmgCllfEIQWGA58pFSKCA-96HxSI4swdjAwbyEE5yq3kdljAvyvk-nTy8N6MP0qbd1Gq-dnRWR4eQZy1yqumlFQ\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u003C\/p\u003E  \u003Cp\u003EHowever, I have missed being a part of my usual groups like \u003Ca href=\"http:\/\/mactweets.blogspot.com\/\"\u003EMactweets\u003C\/a\u003E and of course the \u003Ca href=\"http:\/\/thedaringkitchen.com\/about-the-daring-kitchen\"\u003EDaring Bakers\u003C\/a\u003E. Also missed visiting many of my favorite \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2006\/02\/blogs-i-read-and-resourceful-links.html\"\u003Eblogs \u003C\/a\u003Eand although I tried to compensate by trying to stay in touch with many via Twitter or Facebook, I know I missed many delicious recipes and stories on your blogs. \u003C\/p\u003E  \u003Cp\u003EIt dearly pained me to have missed my dear friend \u003Ca href=\"http:\/\/sunitabhuyan.com\/\"\u003ESunita’s \u003C\/a\u003Efantastic challenge \u003Ca href=\"http:\/\/sunitabhuyan.com\/?p=4081\"\u003ESwiss Swirl ice cream cake\u003C\/a\u003E and the lovely \u003Ca href=\"http:\/\/www.17andbaking.com\/\"\u003EElissa’s \u003C\/a\u003Echallenge of \u003Ca href=\"http:\/\/17andbaking.com\/2010\/08\/27\/brown-butter-baked-alaska-amp-ice-cream-petit-fours\/\"\u003EBrown Butter Baked Alaska \u0026amp; Ice Cream Petit Fours\u003C\/a\u003E. Both, I so wanted to do. \u003C\/p\u003E  \u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Sugar and Spice Cookies (0010) by MeetaK\" border=\"0\" alt=\"Sugar and Spice Cookies (0010) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEitAMI6MVkh4ryiz1Ogp0clcRiK-z9HmLZBdkQWsnvMYEQ0a_0ScNNvRCeHTaPekVb6sEv3OHH2G5j_txHplJUkzZr8yMiPdaGOX7KKYz7UquQquTzrBNUVlYmrNukPuC5sYD2_vw\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u003C\/p\u003E  \u003Cp\u003EThis month I did find a sliver of a moment to tackle the challenge set by Mandy of \u003Ca href=\"http:\/\/www.mandymortimer.com\/\"\u003EWhat the Fruitcake?!\u003C\/a\u003E. Simple and fun basic sugar cookies and Mandy left us enough room for creativity to decorate them as we wanted to. The mandatory aspects of the challenge were to make the Basic Sugar Cookie recipe provided and the cookies could be decorated with the theme of September. \u003C\/p\u003E  \u003Cp\u003EWhile Mandy proposed several gorgeous ideas using royal icing. I however decided to skip that entirely and decorate them using less sugary ingredients. I watch Soeren’s sugar intake and try to reduce it where ever I can so while I loved the idea of simple sugar cookies it was important to me to keep the sugar count as low as I could go with them. \u003C\/p\u003E  \u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Sugar and Spice Cookies (0015) by MeetaK\" border=\"0\" alt=\"Sugar and Spice Cookies (0015) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi5rq-mS-PKUPofAoiQEv0ZICf6KY_plDAL57TcF7TTLNAY3l77DheaGDIQ3WE74KVI08DepER0M2AyR8wVbvsdheLjacY50yLpcIIog1NePlIwbroDf7jRFjphN6QPzyI7UK5amw\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u003C\/p\u003E  \u003Cp\u003EInstead I spiked the cookies with a pinch of cardamom and decorated with lavender, pistachios and a few colorful sprinkles. My assistant chef, Soeren helped me with each step and together we were fairly proud of the results. What do you think?\u003C\/p\u003E  \u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Sugar and Spice Cookies (00016) by MeetaK\" border=\"0\" alt=\"Sugar and Spice Cookies (00016) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjMfHoa2uCZ-ZXLEo__DgNxIlKfDHAbmR3B50ZIYN766ke6CorfpQGYZYSA5GwJWUvBAnxA12xomqtZ-05olKLg9wotXkh0GwwOkj_nEIy3EavPGG-6pUc4RI4ALN9kCG1NW3owEQ\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u003C\/p\u003E  \u003Cp\u003EThe September 2010 Daring Bakers’ challenge was hosted by Mandy of “\u003Ca href=\"http:\/\/www.mandymortimer.com\/\"\u003EWhat the Fruitcake?!\u003C\/a\u003E” Mandy challenged everyone to make Decorated Sugar Cookies based on recipes from \u003Ca href=\"http:\/\/www.peggyporschen.com\/\"\u003EPeggy Porschen\u003C\/a\u003E and \u003Ca href=\"http:\/\/www.joyofbaking.com\/\"\u003EThe Joy of Baking\u003C\/a\u003E.\u003C\/p\u003E  \u003Cp\u003EI’d like to take this opportunity and tell you about the wonderful \u003Ca href=\"http:\/\/www.dropinanddecorate.org\/about-drop-in-decorate.html\" target=\"_blank\"\u003EDrop in \u0026amp; Decorate\u003C\/a\u003E events.\u0026#160; An organization, which was started by a cherished friend, Lydia of \u003Ca href=\"http:\/\/www.theperfectpantry.com\/\" target=\"_blank\"\u003EThe Perfect Pantry\u003C\/a\u003E with a very simple concept:     \u003Cbr \/\u003E\u003Cem\u003E“bake some cookies, invite friends or family (or neighbors, or co-workers) to stop in and help decorate, then donate your cookies to a local food pantry, emergency shelter, senior center, lunch program, or other community agency meeting the needs of food or shelter.”\u003C\/em\u003E\u003C\/p\u003E  \u003Cp\u003ESeeing that soon the cookie baking season will be upon us thought you might be interested hosting your own \u003Ca href=\"http:\/\/www.dropinanddecorate.org\/host-your-own-decorating-.html\" target=\"_blank\"\u003EDrop In \u0026amp; Decorate\u003C\/a\u003E event. \u003C\/p\u003E  \u003Cblockquote\u003E   \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E    \u003Ch4\u003ESugar and Spice Cookies with Cardamom, Lavender, Pistachio and Sprinkles\u003C\/h4\u003E    \u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/sugar-and-spice-cookies\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cb\u003EBasic Sugar Cookies:\u003C\/b\u003E       \u003Cbr \/\u003EMakes Approximately 36x 10cm \/ 4\u0026quot; Cookies       \u003Cbr \/\u003E\u003Cb\u003EIngredients\u003C\/b\u003E       \u003Cbr \/\u003E200g \/ 7oz \/ ½ cup + 6 Tbsp Unsalted Butter, at room temperature       \u003Cbr \/\u003E400g \/ 14oz \/ 3 cups + 3 Tbsp All Purpose \/ Plain Flour       \u003Cbr \/\u003E200g \/ 7oz \/ 1 cup Caster Sugar \/ Superfine Sugar       \u003Cbr \/\u003E1 large Egg, lightly beaten       \u003Cbr \/\u003E1 vanilla bean      \u003Cbr \/\u003E1\/2 teaspoon ground \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#greencardamom\" target=\"_blank\"\u003Ecardamom\u003C\/a\u003E\u0026#160; \u003Cbr \/\u003E\u003Cb\u003E\u003C\/b\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cb\u003EDirections\u003C\/b\u003E\u003C\/p\u003E    \u003Col\u003E     \u003Cli\u003ECream together the butter, sugar and any flavorings you’re using. Beat until just becoming creamy in texture.        \u003Cbr \/\u003E\u003Ci\u003ETip: Don’t over mix otherwise you’ll incorporate too much air and the cookies will spread during baking, losing their shape.\u003C\/i\u003E         \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EBeat in the egg until well combined, make sure to scrape down the sides of the bowl. Add the sifted flour and mix on low until a non sticky dough forms.        \u003Cbr \/\u003E\u003Ci\u003ETip: If you do not have a stand mixer switch to dough hooks on your handheld electric mixer at this stage to avoid flour flying everywhere.         \u003Cbr \/\u003E          \u003Cbr \/\u003E\u003C\/i\u003E \u003C\/li\u003E      \u003Cli\u003EKnead into a ball and divide into 2 or 3 pieces. Roll out each portion between parchment paper to a thickness of about 5mm\/1\/5 inch (0.2 inch) Refrigerate for a minimum of 30mins.        \u003Cbr \/\u003E\u003Ci\u003ETip: Recipes commonly just wrap the whole ball of dough in plastic wrap and then refrigerate it for an hour or overnight, but by rolling the dough between parchment, this shortens the chilling time and then it’s also been rolled out while still soft making it easier and quicker.\u003C\/i\u003E         \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EOnce chilled, peel off parchment and place dough on a lightly floured surface. Cut out shapes with cookie cutters or a sharp knife. Arrange shapes on parchment lined baking sheets and refrigerate for another 30mins to an hour.\u003Ci\u003E          \u003Cbr \/\u003ETip: It’s very important you chill them again otherwise they’ll spread while baking.\u003C\/i\u003E         \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003ERe-roll scraps and follow the above process until all scraps are used up.       \u003Cbr \/\u003E        \u003Cbr \/\u003E \u003C\/li\u003E      \u003Cli\u003EPreheat oven to 180°C (160°C Fan Assisted) \/ 350°F \/ Gas Mark 4.Bake until golden around the edges, about 8-15mins depending on the size of the cookies.        \u003Cbr \/\u003E\u003Ci\u003ETip: Bake same sized cookies together otherwise mixing smaller with larger cookies could result in some cookies being baked before others are done.\u003C\/i\u003E         \u003Cbr \/\u003E\u003Ci\u003ETip: Rotate baking sheets half way through baking if your oven bakes unevenly.\u003C\/i\u003E         \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003ELeave to cool on cooling racks. Once completely cooled, decorate as desired.        \u003Cbr \/\u003E\u003Ci\u003ETip: If wrapped in tinfoil\/cling wrap or kept in airtight containers in a cool place, un-decorated cookies can last up to a month.\u003C\/i\u003E         \u003Cbr \/\u003E\u003C\/li\u003E   \u003C\/ol\u003E    \u003Cp\u003E\u003Cstrong\u003EDecoration\u003C\/strong\u003E       \u003Cbr \/\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E      \u003Cbr \/\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/in-nutshell-nutology.html#pistachios\" target=\"_blank\"\u003EPistachios\u003C\/a\u003E,\u0026#160; fine chopped      \u003Cbr \/\u003EEdible lavender      \u003Cbr \/\u003EColorful sprinkles      \u003Cbr \/\u003E1 egg white      \u003Cbr \/\u003E1 teaspoon water      \u003Cbr \/\u003E\u003C\/p\u003E    \u003Cp\u003ELightly beat the egg white with water and with a brush, lightly brush the cookies. Then use what ever decorations you have selected to and sprinkle the cookies or roll the cookies in it (in case of the pistachios).\u003C\/p\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E    \u003Col\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/ol\u003E \u003C\/blockquote\u003E  \u003Cp\u003E\u0026#160;\u003C\/p\u003E  \u003Cp\u003E\u0026#160; \u003Chr \/\u003E\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E  \u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Sugar and Spice Cookies (0009) by MeetaK\" border=\"0\" alt=\"Sugar and Spice Cookies (0009) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh9pq_Xe1UHNExiLHOHyFsWD5w8k1LRuf2hrTcWDqIl5Nlfma1b_k0r9BO0rKxedqslb-ZADANQQBaln3pTG1g3s8ZLgK-Yx51bT7xyVG3sMnM3izIa2PRc1r2mhwMkrKvDJPySgg\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u0026#160;\u003C\/p\u003E  \u003Cp\u003EWhat I loved about this recipe was that it was so simple to prepare and is wonderfully versatile. One can add any additional ingredient to add another flavor level to the cookies. \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cinnamon\" target=\"_blank\"\u003ECinnamon\u003C\/a\u003E, allspice, anis, even a touch of \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/09\/bollywood-cooking-kesar-di-kheer.html#saffron\" target=\"_blank\"\u003Esaffron\u003C\/a\u003E for an exclusive kick. The simple decorations add another delicious boost to the flavor giving the cookies a new character. Using vanilla and cardamom as a base flavor in the cookies and then the added aroma of either lavender, pistachios, why even the sprinkles just make each bite a true pleasure. \u003C\/p\u003E  \u003Cp\u003ETea with the cookies, anyone?\u003C\/p\u003E  \u003Cp\u003EThanks to the wonderful Mandy for hosting this challenge and allowing us room to play around. We really had fun with these. \u003C\/p\u003E  \u003Cp\u003EHope you all have time to join us at the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003EMonthly Mingle\u003C\/a\u003E this month! We’re \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/09\/rooibos-chocolate-chai-and-sweet-spicy.html#TasteLebanon\" target=\"_blank\"\u003Etasting Lebanon\u003C\/a\u003E and would love for you to join us.\u003C\/p\u003E  \u003Cp\u003ENow it’s time for me to go back to work and play some more ;o)\u0026#160; \u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EYou might like these cookie ideas ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E  \u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"400\"\u003E\u003Ctbody\u003E     \u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiHWOjtfz_3EWJzAN_kJlbzUCBgWiRXZCRDfx6e2vxWK2xDUaKtMnTXZluBux055R5XQZ9oNGqpzTF9MfdLd6Go9egN2HfbpjZtR8iKrPAyX7WGwWHUAqvY8QyjqQND3uvy2IloeQ\/[2].jpg?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj2oh2Iz4TIVbfQe91ywR15nv5Tb5GBhh-kuZmFcO4AxGHYWQTvDsqc5j9-TEYX3ACpIphtoyV-o957YIUnHhcsoifANN5N92s1nh0k-Y-DTSGTySxrFGWVd7YEv3pMgs3x4MAJsg\/ framed[2].jpg?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgaqIBxHExDKgI-l9Vqdo_Oa2k9RhL8tW5OXP8LoAmUJ2AV_ZhsL2Halq2ZDBJAYlwsBezZYOqIiXup6gQxoHTBLwZvRIWpPKJ2IRiLeli1OctX2bkubo3pa4v2zWliJoOH_7AhJw\/?imgmax=800\" width=\"120\" height=\"176\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E      \u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/12\/cooking-school-almond-and-pink-praline.html\" target=\"_blank\"\u003EAlmond and Pink Praline Spekulatius\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/cooking-school-fresh-homemade-lemon.html\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/07\/daring-bakers-milan-cookies.html\" target=\"_blank\"\u003EMilan Cookies\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#apricotchutney\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/04\/salted-macadamia-nut-and-chunky-white.html\" target=\"_blank\"\u003ESalted Macadamia Nut and Chunky White Chocolate Cookies\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#spicyraspberry\"\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E   \u003C\/tbody\u003E\u003C\/table\u003E  \u003Cp\u003E\u0026#160;\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Chr color=\"#e88010\" size=\"1\" \/\u003E  \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2010 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E  "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/2302767992328527622\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/09\/daring-bakers-sugar-and-spice-cookies.html#comment-form","title":"45 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2302767992328527622"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2302767992328527622"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/09\/daring-bakers-sugar-and-spice-cookies.html","title":"Daring Bakers: Sugar and Spice Cookies – Cardamom, Lavender, Pistachio and Sprinkles"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgMIOtvgkC8AYipn8f5kb_6eJ-rDDg7qDIA9EZ2iJ8lOzhHL0Ow-hcDCv8D-rbkYRKvljmyuES4ZPwk6mDW6c-_u_BkH02QpDRU2k8x2sbnXaezc9xYs_Dh97dEzXzHfTU33uSEEw\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"45"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-7832338199382190677"},"published":{"$t":"2010-05-14T14:50:00.001+02:00"},"updated":{"$t":"2010-05-14T14:50:51.472+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"CSA"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Farmers Market Picks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Travel"}],"title":{"type":"text","$t":"Rhubarb Mango Pistachio and Amaretti Crumbles"},"content":{"type":"html","$t":"\u003Cp\u003E\u0026#160;\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Rhubarb Mango Pistachio and Amaretti Crumbles (0010) by MeetaK\" border=\"0\" alt=\"Rhubarb Mango Pistachio and Amaretti Crumbles (0010) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhk65vrGPbHf79-1wYIl1kU2Uwy-Q9z3W35k6EOl6p_pLtP1zMn_WtiPtCaOlXWGQrYyKFaxrnHOLl75qcTCEZ9LzlPxks-VzFxemyV6RBn0bdc8zI7MO-TqWol7NKnJKP2pBUuDQ\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u0026#160;\u0026#160; \u003C\/p\u003E  \u003Cp\u003EWe pulled up on to the gravel path of the deserted gas station and as I stepped out of the car, stretching after the long ride, the pebbles crunched under my shoes. It was dark. The only light coming from an old, dusty lamp above illuminated a shanty looking shed with a bedraggled sign above it.\u0026#160; The moth bouncing off the lamp, wings fluttering in haste, caught my attention for a minute.\u0026#160; \u003C\/p\u003E \u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EI took a few steps then turned around as if to make sure they were still there before I ventured into the dark. Soeren looked peaceful, eyes shut, safe in his make believe dream-world. Safe from the harsh truth of reality. Tom was staring out of the window, his usual sturdy and proud posture drooped, his silhouette looking meek and tired. With a heavy heart I walked towards the shed. The door creaked loudly as I opened it and the bells above announced my arrival to who ever had the graveyard shift. It was a makeshift looking shop offering the usual ware a gas station shop would offer. \u003C\/p\u003E  \u003Cp\u003EA chair scraped against the wooden floor in a room behind the counter and as the person shuffled and heaved into the room I quickly tried to pull myself together and put on the brightest smile I could muster.\u003C\/p\u003E  \u003Cp\u003EI walked out of the shed again, clutching the brown manila envelop tightly against my chest. Getting back into the car I waved it towards Tom with a slight smile on my face, feeling relieved we had managed to get this far. Just a few more minutes, a few more meters and we could finally rest, finally begin to repair some of the damage. Tom punched the address into the navigation system and as it calculated the route, I tried to make out the faint outlines in the horizon. But my eyes were heavy and my shoulders were feeling the weight of the past few months. All I wanted to do was sleep - endlessly sleep.\u003C\/p\u003E  \u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Rhubarb Mango Pistachio and Amaretti Crumbles (0021) by MeetaK\" border=\"0\" alt=\"Rhubarb Mango Pistachio and Amaretti Crumbles (0021) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiJjMxgN5MTr6C60sWwXY6ssFcSipDDb7y4-JwSxMP5_B8fV6ZtuSmJrYNAtGUHFM0MiD4jpu9eU3daH8zG1tZcjVNhMkuiFOIDEhqH67FC0R71_wkuKpR-cfJ7AA4K3oVeP2g9CA\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E \u003C\/p\u003E  \u003Cp\u003ESoeren stirred a little in the backseat \u0026quot;Are we there yet?\u0026quot; Both Tom and I looked at each other and burst out laughing. We laughed loudly. Before Soeren came into the world Tom and I would discuss that if we ever had kids the first thing we had to teach them was not to say \u0026quot;Are we there yet?\u0026quot;. We love road trips and have spent many great vacations traveling the roads of Europe, from Spain to Greece, from Italy to Denmark. Both of us even re-discovered the West Coast on our first vacation to the US together. It was vital to us that our child be just the kind of travel fanatic we were and enjoy each element of the journey true to the German saying \u0026quot;\u003Cem\u003EDer Weg ist das Ziel\u003C\/em\u003E\u0026quot; - the journey is the destination!\u003C\/p\u003E  \u003Cp\u003EIt was good to laugh. We hadn't for a long time. \u003C\/p\u003E  \u003Cp\u003EIt was a feeling of anxiety and excitement that encased me as I opened the door to the cottage. My senses were playing crazy. I inhaled the salty air, my cheeks tingled as the gentle breeze caressed them and each time I heard the splashing of water against the shores my heart skipped just a little more. Inside, it was slightly musty and the air was stuffy. As Tom began bringing the suitcases inside, I opened the brown wooden shutters, worn from years of use. The distinctive smell of paint wafting into my nostrils told me they had been recently re-painted. I did not have time to really register what was beyond the windows, just my senses telling me there was plenty to discover come morning. I quickly made up the bed for Soeren in his temporary room for the next 14 days, while Tom undressed him. Eyes half shut, I think he hardly registered anything. With Soeren in bed I made up our beds and simply collapsed on it. Staring at the white wooden ceiling, the monotone sounds of the waves crashing against the rocks beckoned me into a doze. \u003C\/p\u003E  \u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Rhubarb2010 (0037) by MeetaK\" border=\"0\" alt=\"Rhubarb2010 (0037) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiUHKPolzwTeEw2Mrj-C3Ugl3lBkUFwMOWSSXN8ayunV_rn4KUKdSB2g_Vm0wgLj2lGWvAU_F1UxSQpUgnxg9RCttQQ9xg_15b-RqqyxbvbMEwyBOMI2GLeBdtou-tzAH1ST5uX6g\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E \u003C\/p\u003E  \u003Cp\u003EJerked out of it by the sound of the T.V. I forced myself up, my body begging me to snuggle deeper into the mattress, and followed the babbling into the living room. Tom held a glass of wine in his hand and pointed to one on the table with the other. \u0026quot;We're here!\u0026quot; he announced. \u003C\/p\u003E  \u003Cp\u003EYes we were. We had left everything behind just as it was and fled. Taken only a few belongings, packed the car and drove away. The boxes still packed cluttered the house but that was not an issue anymore. Ten hours later we were here. We had run away. We are not the type to run away - but we did this time. We had to. \u003C\/p\u003E  \u003Cp\u003EThe next morning I was awakened early by the unusual sounds. It took me a moment to focus and remember I was in a new bed with new surroundings. Then I remembered - the waves, the salty air, and quietly got out of bed tiptoeing into the kitchen. The house was still and as the first rays of light danced their way into the conservatory I gasped at the view beyond it. Grabbing the blanket from the armchair I walked out barefooted into the garden, green from the summers warmth and moist from the morning dew. \u003C\/p\u003E  \u003Cp\u003ENot a single ripple broke the mirror-like surface of the fjord. The orange sky reflected off the liquid mirror with such clarity I felt as if I was in two heavens. The water itself was a kaleidoscope of colors, blue, purple and orange. Walking through the iron gates, I twitched as I felt the hard pebbles under my feet. But I walked on and as my toes dipped into the cool water I felt some of the turmoil inside me wash away.\u003C\/p\u003E  \u003Cp\u003EI do not know how long I stood there in my pajamas, looking into the horizon and standing with my feet in the waters of this Danish fjord, but soon I felt Tom's presence next to me. He offered me a big hot mug of a caramel-y, smoky cup of brown goodness. I looked up to him and smiled. \u003C\/p\u003E  \u003Cp\u003E\u0026quot;We're going to be OK!\u0026quot; he said and took me into his arms cradling my head on his muscular chest - I thought \u0026quot;My net - always catches me when I fall!\u0026quot; \u003C\/p\u003E  \u003Cp\u003EYes we were going to be OK and this was the first step towards the healing process. We rejoice with the good times and become stronger with the bad times. This was going to make us stronger. Stronger to unpack the boxes we left behind and pick up where we left off. \u003C\/p\u003E  \u003Cp\u003EThe two weeks were spent mostly laughing - the remedy to heal every wound, some crying and a lot of love. The three of us enjoyed picnics by the fjord, bike tours, sailing, island hopping, visits to museums and good food. Each day we felt stronger and better. It would take time to bounce back again, I knew that but I also knew we would manage it. \u003C\/p\u003E  \u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Rhubarb Mango Pistachio and Amaretti Crumbles (Diptych-1) by MeetaK\" border=\"0\" alt=\"Rhubarb Mango Pistachio and Amaretti Crumbles (Diptych-1) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjd_QldYMGxLgI9drW29mJE3bCfQmxBY64gBGhV7p-2gZJ0AXJ-9W0EcJPSDktwXarrMcwKJw6DSRV1RhNxvks0koAIcGCaeS07LzMw0X-vyTfwmx8Nkp4Ffk98fYwLNSgTZ64NSg\/?imgmax=800\" width=\"610\" height=\"432\" \/\u003E \u003C\/p\u003E  \u003Cp\u003ESweet crumbles have been on my mind lately. As the Farmer's Market fill up with delicious fruits my choice for this particular creation fell on sweet mangoes and tangy rhubarb. The topping combines the nutty flavors of pistachios and earthy aromas of the buckwheat flour with an added highlight of crushed Amaretti biscuits. I spice it up with a touch of ginger and cinnamon for the extra warmth.\u0026#160; \u003C\/p\u003E  \u003Cblockquote\u003E   \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E    \u003Ch4\u003ERhubarb Mango Pistachio and Amaretti Crumbles\u003C\/h4\u003E    \u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/sites.google.com\/site\/whatsforlunchhoney\/rhubarb-mango-pistachio-amaretti-crumbles\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EIngredients \u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cem\u003E\u003Cu\u003EFor the fruit         \u003Cbr \/\u003E\u003C\/u\u003E\u003C\/em\u003E45og rhubarb, cut into 1 cm pieces      \u003Cbr \/\u003E2 mangoes, cut into cubes      \u003Cbr \/\u003E1 tablespoon muscovado sugar      \u003Cbr \/\u003Esmall piece ginger, finely grated\u003C\/p\u003E    \u003Cp\u003E\u003Cem\u003E\u003Cu\u003EFor the topping         \u003Cbr \/\u003E\u003C\/u\u003E\u003C\/em\u003E170g buckwheat flour      \u003Cbr \/\u003Ehandful of Amaretti biscuits, coarsely crushed      \u003Cbr \/\u003E85g cold butter, cubes      \u003Cbr \/\u003E85g muscovado sugar       \u003Cbr \/\u003E85g pistachios, roughly chopped      \u003Cbr \/\u003E1\/4 teaspoon ground cinnamon      \u003Cbr \/\u003E1\/4 teaspoon ground ginger      \u003Cbr \/\u003Epinch of fleur de sel\u003C\/p\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E    \u003Col\u003E     \u003Cli\u003EPre-heat oven to 180 degrees C. Lightly butter 6 individual ramekin bowls.       \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EMake the topping first by putting all the ingredients into a large bowl and using your fingertips rub the butter into the dry ingredients to form a few small chunks of mixture very resembling coarse breadcrumbs. Place this mixture in the freezer while you prepare the fruit.       \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EPut the rhubarb slices in a saucepan with the sugar and 4 tbsp water. Cook over a gentle heat for 2-3 minutes until the rhubarb just begins to become slightly tender but is still crunchy. It will cook further in the oven.\u0026#160; Remove from the heat and stir in the mangoes and stem ginger. Spoon the mixture into the ramekin forms.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003ETake the crumble topping from the freezer and with your fingertips sprinkle the topping over the forms. Bake in the oven for 20 minutes or until the tops are golden and the fruit is hot and bubbling.\u0026#160; \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EServe warm with scoops of vanilla ice cream.       \u003Cbr \/\u003E\u003C\/li\u003E   \u003C\/ol\u003E   \u003Cstrong\u003E\u003C\/strong\u003E\u003C\/blockquote\u003E  \u003Cp\u003E\u0026#160; \u003Chr \/\u003E\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E  \u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Rhubarb Mango Pistachio and Amaretti Crumbles (0011) by MeetaK\" border=\"0\" alt=\"Rhubarb Mango Pistachio and Amaretti Crumbles (0011) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjXtOC3SdQSriNWspIu7G1ZWSzGBOxGlaPI3XXo5ZkbhNmBiojDrcVhl2dT9uo6L2kABM5KEv3pXpYubWKAcobJ64rbVxf2MNZ0JmbUt3PHGT0vUi6033EXga5HkZ3RLVZk92YIbg\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E \u003C\/p\u003E  \u003Cp\u003EAn explosive burst of flavors - the mangoes, rhubarb paired with the ginger offers the perfect combination of sweet, tangy and warmth. The crumbly and crunchy topping adds a new texture and set of flavors giving it body. We enjoyed this warm with scoops of bourbon vanilla ice cream, feet up and reminiscing about our travels and road trips - laughing, joking and positively healed! \u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EYou might like these warming dessert ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E  \u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"400\"\u003E\u003Ctbody\u003E     \u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiyi_82o0vuhq7D7Lk4uZyc7UA7_Kpxeo8pTthx3dicg9RfukKfXlwXELtwQxBX79hs-1HWH3wJDkBlI0WYxIzjD_EGU3emvTVL27kh52NvRbcB7uKxD28ipNG9I1fy0qOb8YufJA\/ framed[2].jpg?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjqCBLZJ7Fwly-uAFBAZS3QM-WmSDPVPQfzRDoM56v890aolZxxiS8D9WKKkDrFyzO40bYzh7E0X15MDFJwCCpOa3yCJ-eq-UT46DCg0yobAlBayj4qA75DXFiyahMZ_hxSzl95iA\/[2].jpg?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u0026#160;\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiAuuODlP6QVr13S7ZdmxvpBP1pPAyWeOMdmvEl1QqYqQPjnoHb66Dje9ZUbEhyVMubeif6G4eoUAP1rErvpC9als36k41syhv6FCDjBVYoO7ZyxiL-gEimuQ0lyErflaGUojOJxg\/[2].jpg?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E      \u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/06\/baked-vanilla-infused-peach-risotto.html\"\u003EBaked Vanilla Infused Peach Risotto\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/cooking-school-fresh-homemade-lemon.html\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/08\/gooseberry-red-current-and-blueberry.html\"\u003EClafoutis - Gooseberry Red Current \u0026amp; Blueberry\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#apricotchutney\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/08\/raspberry-and-nectarine-clafoutis.html\"\u003EClafoutis - Raspberry and Nectarine\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#spicyraspberry\"\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E   \u003C\/tbody\u003E\u003C\/table\u003E  \u003Cp\u003E\u0026#160;\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Chr color=\"#e88010\" size=\"1\" \/\u003E  \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2010 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E  "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/7832338199382190677\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/05\/rhubarb-mango-pistachio-and-amaretti.html#comment-form","title":"31 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/7832338199382190677"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/7832338199382190677"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/05\/rhubarb-mango-pistachio-and-amaretti.html","title":"Rhubarb Mango Pistachio and Amaretti Crumbles"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhk65vrGPbHf79-1wYIl1kU2Uwy-Q9z3W35k6EOl6p_pLtP1zMn_WtiPtCaOlXWGQrYyKFaxrnHOLl75qcTCEZ9LzlPxks-VzFxemyV6RBn0bdc8zI7MO-TqWol7NKnJKP2pBUuDQ\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"31"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-8372118504523799302"},"published":{"$t":"2010-03-30T22:12:00.000+02:00"},"updated":{"$t":"2010-03-31T09:11:46.618+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast\/Brunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Easter Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"French"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"}],"title":{"type":"text","$t":"Easter Treats: Buttery Saffron Brioche"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Saffron Brioche (03) by MeetaK\" border=\"0\" alt=\"Saffron Brioche (03) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi2igFHdgBf7WHRLCmUEnLdpAKh7doG4CiWPP5My-eF74Ur41W62bmos1NtGAjMtaKIm1elIfVZaZ2Z94pIwEe3xSoZzwFYWB4MxviW01tzdOYLem8AjlBmhyphenhyphenoKjjc1lrJO6GcvGw\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u0026#160;\u0026#160; \u003C\/p\u003E\u003Cp\u003EAs March turns into April and we turn our clocks forward to “save time” I was surprised to look at the calendar and see that another holiday is upon us. Time is flying and there seems to be no saving it. Easter is but a few days away and this year Easter Sunday also chimes in Tom’s birthday. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EThis time last year we were celebrating Tom’s 40th with such a bang and had big plans for new adventures in a new country. As I waited for the lights to turn green, turning the music up a notch, I could not help but think it all seems so far away now. Was it only last year?\u003C\/p\u003E\u003Cp\u003EI looked out of the window of my Golf. Grey skies and an early morning Spring mist floated across the green fields, playing hide and seek with the blooming trees. \u003C\/p\u003E\u003Cp\u003EThis time last year I wasn’t expecting to experience my beloved German Spring. But here I am and getting very excited to see the first of the crocuses, tulips and forsythia blooming into their glorious burst of colors. \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Brioche Crocus Diptych (01) by MeetaK\" border=\"0\" alt=\"Brioche Crocus Diptych (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiXM7tlfxEi2lI9AvPpOw_F2jxj3akjukeAE8YLS7x_tl2q6dVfwG-xCMToElwPdxW404wQ8mNqnz7CpFLTYOtJSWMeTsBObCnqLg9b1JKBMhJasnD2SQgVJLAThacYcQ-wSNgmSQ\/?imgmax=800\" width=\"600\" height=\"425\" \/\u003E\u003C\/p\u003E\u003Cp\u003EI wasn’t expecting to flavor the juicy fresh Spring produce as it comes into season – because where I was going it was available throughout the year. It’s actually the experience of eagerly waiting for something to come into season and then savoring it with honest pleasure, which I was going to miss the most. But here I am and my Farmer’s Market is slowly bringing the first \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/05\/roasted-asparagus-with-poached-eggs.html#asparagus\" target=\"_blank\"\u003Easparagus\u003C\/a\u003E, \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/06\/cooking-school-rhubarb-compote-with.html#rhubarb\" target=\"_blank\"\u003Erhubarb\u003C\/a\u003E, \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/06\/sweet-strawberry-sin-mille-feuille.html#strawberry\" target=\"_blank\"\u003Estrawberries\u003C\/a\u003E and a variety of other delicious produce. I feel like a little girl who can hardly wait to open her birthday presents. \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Saffron Brioche (02) by MeetaK\" border=\"0\" alt=\"Saffron Brioche (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhds1UqYilxm-E6NY0DqXccuju-5lPaJFKDYjC0bH5GRa0vjZc6vfyQZEQxDBYQck9oEEK6Nj2K5YMvvZD4FKYjRy8I25Aj60uoBF5XC7iX809TcIGrHJOdUOgcPqWRJuvUCgdAYg\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E \u003C\/p\u003E\u003Cp\u003EAs the lights turned green again, I smiled – things change so fast, time is transient and not meant to be saved. Memories on the other hand can be and filed away to be used at a another time. \u003C\/p\u003E\u003Cp\u003EOne can feel that it’s Easter break in Weimar. There is a slight tranquility on the streets and as schools and the university take a break, the pressure to get anywhere quickly has disappeared. Soeren is at his grandparents, Tom is in Vienna and I am feeling guilty that I am liking the serenity of it all.\u0026#160; \u003Cbr \/\u003E\n\u0026#160;\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Saffron Brioche Diptych by MeetaK\" border=\"0\" alt=\"Saffron Brioche Diptych by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhRmNl1PXh1JSKpjEfKBFi2ihCj-MrPn4Qg_bw6eThn7BEOvkaGc1vpD6r7ZYus2g6PVg2A0Hxki2VpzwE7_B0qM9urlACelBvtwF1qKYXrPP-cnXoRnw4v103P4o2GXw65stbiwA\/?imgmax=800\" width=\"600\" height=\"425\" \/\u003E\u003C\/p\u003E\u003Cp\u003EThere is enough time to plan a lovely birthday and Easter day on Sunday. It’ll have to start with a nice, long and luxurious brunch, which means these brioches will have to be on the list. Of course these sweet \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/10\/red-current-and-marzipan-swirls.html\" target=\"_blank\"\u003Ered current and marzipan swirls\u003C\/a\u003E and maybe even these \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/quark-cheesecake-squares-topped-with.html\" target=\"_blank\"\u003Equark cheesecake squares topped with lemon curd\u003C\/a\u003E will have to be on part of the sweet buffet. Classic are the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/03\/cooking-school-hot-cross-buns.html\" target=\"_blank\"\u003Ehot cross buns\u003C\/a\u003E and wonderfully piquant these \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/03\/piquant-wasabi-salmon-egg-roll.html\" target=\"_blank\"\u003Ewasabi salmon egg rolls\u003C\/a\u003E. Some of these \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/mustard-eggs-senf-eier.html\" target=\"_blank\"\u003Emustard eggs\u003C\/a\u003E will make a great Easter lunch or maybe even theses \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/02\/whats-in-pie-covered-creamy-veal-and.html\" target=\"_blank\"\u003Ecreamy veal and mushroom pie with potato crust\u003C\/a\u003E. A tangy \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/01\/tangy-lemon-meringue-pie.html\" target=\"_blank\"\u003Elemon meringue pie\u003C\/a\u003E for dessert maybe!\u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Saffron Brioche (05) by MeetaK\" border=\"0\" alt=\"Saffron Brioche (05) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiq84KvvfVWTund4KXhnh-zqUMJ-YuiaaFXBGQIRzt1EZLh1y7uZUFgVZnhMa92n-k1VE3UjsKHxaGbSE7qopyGdiSTF7mukhyoeS-3MSfo4vSirW_0-zX8DCfg1DdBm5qlgYWxhQ\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003EThese brioches are totally buttery and utterly delicious, with an addition of \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/quark-recipe.html\" target=\"_blank\"\u003Equark\u003C\/a\u003E into the dough to intensify the flavor of butter. Make sure that the ingredients and chilled so that butter is integrated into the dough without melting and separating. Saffron adds an incredible highlight to the brioche making it aromatic and silky. \u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003ESaffron Brioche\u003C\/h4\u003E\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/sites.google.com\/site\/whatsforlunchhoney\/saffron-brioche\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients \u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E425g strong white flour, place in the freezer for about 15-20 minutes      \u003Cbr \/\u003E\n330g cold butter, cut into cubes       \u003Cbr \/\u003E\n1 envelope active dry yeast       \u003Cbr \/\u003E\n75g sugar       \u003Cbr \/\u003E\ngood pinch of \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/09\/bollywood-cooking-kesar-di-kheer.html#saffron\" target=\"_blank\"\u003Esaffron\u003C\/a\u003E strands       \u003Cbr \/\u003E\n60ml warm water approx 30 degrees C       \u003Cbr \/\u003E\n5 eggs, cold       \u003Cbr \/\u003E\n1 tablespoon \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/quark-recipe.html\" target=\"_blank\"\u003Equark\u003C\/a\u003E       \u003Cbr \/\u003E\npinch of salt       \u003Cbr \/\u003E\n1 egg       \u003Cbr \/\u003E\n\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPlace the cold butter cubes in a bowl and with an electric beater, beat until the butter is smooth and creamy, with no lumps. Scrape the butter into a smaller bowl and set aside in the refrigerator until required.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EDissolve yeast in a clean bowl, with 1 teaspoon sugar and the saffron water. Using the kneading hooks of your electric beater add the remaining sugar, quark, eggs, salt and flour. Mix all the ingredients on low speed until everything is nicely blended. Scrape the bowl as you go along.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ETurn up the speed of the beaters to medium and continue beating for another 5-7 minutes. The dough should be very sticky, soft and supple. You’ll have to keep stopping and scrapping it from the sides and from the hooks.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAdd the cold creamed butter in several portions into the dough. Push the pieces right into the dough and beat well to integrate it without and lumps into the saffron dough. You’ll have to keep stopping and scrapping it from the sides and from the hooks.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EScrape the dough into a clean bowl, cover with a cloth and refrigerate for 24 hours to allow the flavors to really intermingle well.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EButter your brioche, muffin or loaf pans generously.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EScrape the dough out onto a nicely floured surface and punch it down with your hands. It will still be slightly sticky. Divide it into about equal 10-12 portions for brioche\/muffin pans or shape into 2-3 loaves for the loaf pans.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EFor individual brioches, pinch off a smaller piece of each portion. Taking the larger portion and in the cup of your hand tightly roll the dough into a tight ball. Do the same with the smaller portion. Place the larger dough ball into the brioche or muffin form and then put the smaller portion on top. Gently pinch the sides to secure it. Repeat this procedure until all of the portions are formed.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EFor the loaf pans, shape the portions into a loaf and place into the loaf forms.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPlace the forms on a baking tray, cover with plastic wrap or a kitchen towel and let the brioches rise for 2 hours in a warm and dry place.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn the meantime, prepare the egg wash by beating the egg with a 1 teaspoon of water.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPreheat oven to 180 degrees C. Brush the egg wash gently over each brioche. Be careful not to get any on the forms.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EBake for about 20 – 25 minutes, until the tops are golden. Cool on a rack. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cbr \/\u003E\n\u003Cimg style=\"border-right-width: 0px; margin: 0px 10px 0px 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px\" title=\"Sticky Note Kitchen Notes\" border=\"0\" alt=\"Sticky Note Kitchen Notes\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg4EnOvtsR7iWEbq6AtJ4gJclGwvWqVORawFghXQtKXRsPl4rB6shUa63ZIiU_nfDMbZsfPq-yjqbsiuasufmJhgH13zs5IS_sHx2bPYIEshxCzdNxOpyQ4nNR7-coFPsldz8tAfA\/?imgmax=800\" width=\"200\" height=\"138\" \/\u003E\u003C\/p\u003E\u003Cp\u003E- You can enjoy the brioche warm or at room temperature. \u003C\/p\u003E\u003Cp\u003E- I love it fresh with butter with a variety of \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search\/label\/Preserves%2FJams%2FJellies\" target=\"_blank\"\u003Ejams, jellies and preserves\u003C\/a\u003E or with a drizzle of honey. A day or two later it’s perfect toasted. \u003C\/p\u003E\u003Cp\u003E- Stale brioche make awesome French toast or a brioche pudding like this \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/10\/banana-brioche-pudding-with-baileys.html\" target=\"_blank\"\u003Ebanana brioche pudding with baileys caramel cream\u003C\/a\u003E.\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/ol\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Saffron Brioche (04) by MeetaK\" border=\"0\" alt=\"Saffron Brioche (04) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgN1M8M4Z2hDE-301sqxCgRlrSiKyF8a_Hqf3-xXheSzA9Q8nkvvniLT4RJhLfHFREZcZH18iN1Rk6QpKOatWS_kw7HjA9rOVYJjPsZvehENXP0bOTxQpGnxNfq954osxuQTbCCeA\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E \u003C\/p\u003E\u003Cp\u003ETaste-wise this is a wonderfully rich brioche with a fluffy and light texture. The saffron not only lends its vivid sunny yellow color but provides an aromatic and subtle flavor to the brioche. It is the perfect option for your Easter brunch and will leave all your guests in awe. \u003C\/p\u003EA few of these golden delicious brioches are on it's way to Rachel at \u003Ca href=\"http:\/\/tangerineskitchen.blogspot.com\"\u003ETangerine's Kitchen\u003C\/a\u003E, who is hosting this month's \u003Ca href=\"http:\/\/kochtopf.twoday.net\/stories\/4124192\/\"\u003EBread Baking Day - BBD #28\u003C\/a\u003E. Rachel has chosen the theme \u003Ca href=\"http:\/\/tangerineskitchen.blogspot.com\/2010\/03\/announcing-bread-baking-day-28-buns.html\"\u003EBuns \u003C\/a\u003Eand I think these would be a great addition. \u003Cbr \/\u003E\n\u003Cp\u003ESo what are you cooking up for Easter?\u003C\/p\u003E\u003Cp\u003ELater this week I will be presenting a lovely decadent but light dessert to highlight your Easter meal. Chocolate of course, because chocolate cannot be missed at Easter.\u0026#160; \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"400\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/CherryCake01.jpg\" width=\"120\" height=\"156\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/R-ItcVTi2sI\/AAAAAAAACEk\/9mHYBllPjbA\/MatchaPralines06framed2\" width=\"120\" height=\"178\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/lh6.google.com\/blogmeeta\/R97eiLDfhFI\/AAAAAAAAB_4\/Qzkd39Ufn3c\/Hot Cross Buns 01 framed[5]\" width=\"120\" height=\"179\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/07\/posh-sour-cream-cherry-cake.html\"\u003ESour Cream Cherry Cake\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/cooking-school-fresh-homemade-lemon.html\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/03\/sweet-gifts-matcha-white-chocolate.html\" target=\"_blank\"\u003EMatcha White Chocolate Pralines with Pistachios\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#apricotchutney\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/03\/cooking-school-hot-cross-buns.html\" target=\"_blank\"\u003EHot Cross Buns\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#spicyraspberry\"\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2010 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/8372118504523799302\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/03\/easter-treats-buttery-saffron-brioche.html#comment-form","title":"60 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8372118504523799302"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8372118504523799302"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/03\/easter-treats-buttery-saffron-brioche.html","title":"Easter Treats: Buttery Saffron Brioche"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi2igFHdgBf7WHRLCmUEnLdpAKh7doG4CiWPP5My-eF74Ur41W62bmos1NtGAjMtaKIm1elIfVZaZ2Z94pIwEe3xSoZzwFYWB4MxviW01tzdOYLem8AjlBmhyphenhyphenoKjjc1lrJO6GcvGw\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"60"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-9090797384307906072"},"published":{"$t":"2010-01-04T17:58:00.001+01:00"},"updated":{"$t":"2010-01-12T12:06:19.984+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"French"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thanksgiving\/Christmas Recipes"}],"title":{"type":"text","$t":"White Chocolate Cardamom Mousse with Spekulatius Crumbs"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiK8pKL3Yq4bPmxkfBl_r5A5ZG1t3YmPSBCq9-z3nhdw9CYirvZ1_EGL4QLMb7AKBQW6-tp565tPhnfPT1XA9FKw7ld51jL7nLTdRKoyZ4bJOQdzlnGrpCI2Mih7H5xMypuyA4yQw\/s1600-h\/WhiteChocCardamomMousse06-framed%5B2%5D-1%5B2%5D.jpg\"\u003E\u003Cimg title=\"WhiteChocCardamomMousse06-framed[2]-1\" style=\"border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px\" height=\"752\" alt=\"WhiteChocCardamomMousse06-framed[2]-1\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiwNYgOgrI9CjGN4VVCyeOw2HcYt4VeQ_swI5KxqjHIy7UKfmg500GdcDNVgvKlF-N8tinHzN-4qdGFTtbd1OLntAoK1g3UNKjd6MluWfDmASL8gIqSOmkvtfp3GWrm4MtxTT7i5Q\/?imgmax=800\" width=\"500\" border=\"0\" \/\u003E\u003C\/a\u003E\u0026#160;\u0026#160; \u003C\/p\u003E  \u003Cp\u003EIsn't it funny how fast the holidays have raced past? Wasn't it just a few days ago I was fussing about my menu plan for Christmas Eve dinner, packing presents to help Santa with his huge duties and ranting on about what to wear at the New Year's Eve party with my girlfriends?\u003C\/p\u003E \u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EI was just getting used to sleeping late, enjoying late breakfasts with my boys, lazing into the day, visiting friends, reading or sledging with Soeren - that was the order of the day for the past 2 weeks. Now it's back to work, routines, appointments and the need to pick up the pace again. The last two weeks of December \u003Cem\u003Epoofed\u003C\/em\u003E away too fast. But they always do - every year!\u003C\/p\u003E  \u003Cp\u003EHopefully you all had a great start to your new year and are as excited to get on with the new and be done with the old as I am. I was just jotting down the vacations and upcoming highlights for 2010 and I have to say if the rest of the year looks as good as this then it's gotta be a good one. Just for starters, I will be getting \u003Ca href=\"http:\/\/lifesafeast.blogspot.com\/\"\u003Evisitors from Nantes\u003C\/a\u003E towards the end of January, maybe a trip to Dubai, \u003Ca href=\"http:\/\/www.foodbloggerconnect.com\/\"\u003EFood Blogger Connect\u003C\/a\u003E in June, summer in Norway and \u003Ca href=\"http:\/\/www.a-ha.com\/\"\u003EA-HA\u003C\/a\u003E in Dresden with my \u003Ca href=\"http:\/\/www.cooksister.com\/\"\u003ECook Sister\u003C\/a\u003E! Not to mention spending a few fun weekends in and around Berlin as Tom starts a new episode in his life. \u003C\/p\u003E  \u003Cp\u003E\u003Cimg title=\"White Chocolate Cardamom Mousse with Spekulatius Crumbs (04) by MeetaK\" style=\"border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px\" height=\"752\" alt=\"White Chocolate Cardamom Mousse with Spekulatius Crumbs (04) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjFuzXSZh9ix9c_187_MfG3HaFDo1r_-yW225ywNYVV8ef74te3Ho1K01rC7brRoXCUxgJb8sVmq26XhOy9x19BtzeNGrrsjcTTVSq5bQsFrWB3NHM31imW8-bmwlq13Qh7s2WVrg\/?imgmax=800\" width=\"500\" border=\"0\" \/\u003E \u003C\/p\u003E  \u003Cp\u003EHave you all made any resolutions for the new year? Tell me! \u003C\/p\u003E  \u003Cp\u003EI am not much for resolutions I have to admit. I simply believe if I need to change something in my life then I should do it - at that point and not wait till the year ends. I am impatient by nature and waiting only dissatisfies me. Sure there are times when you do not have control over certain issues then there is a wait. But if I can control it then I can change it. So, here's to hoping that I have a lot of control over 2010!\u003C\/p\u003E  \u003Cp\u003EI am afraid that you won't have much control over this sweet sin though. It was our Christmas Eve dinner dessert - a fluffy white chocolate mousse flavored sensually with the warmth of cardamom and sprinkled with spiced spekulatius crumbs. I made a few extras just in case any of our guests were craving seconds - what can I say? I should have made enough for thirds!\u0026#160; \u003C\/p\u003E  \u003Cp\u003E\u003Cimg title=\"White Chocolate Cardamom Mousse with Spekulatius Crumbs (02) by MeetaK\" style=\"border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px\" height=\"752\" alt=\"White Chocolate Cardamom Mousse with Spekulatius Crumbs (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi3dbROGxYo0k05WERmR7MnMHtG4QJsG4najaPSKb1afEo73Mqimn_pGGGphAveh7AmU-OJ8x5cpPQVI8iSspXuOOwR4Ita-e05tDJL9JbeFHs3KpprD9zQh5zgxDuKzZ_eIS55Uw\/?imgmax=800\" width=\"500\" border=\"0\" \/\u003E\u0026#160;\u003C\/p\u003E  \u003Cblockquote\u003E   \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E    \u003Ch4\u003EWhite Chocolate Cardamom Mousse with Spekulatius Crumbs\u003C\/h4\u003E    \u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/whitechoccardamommousse\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EIngredients \u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003EServes 4\u003C\/p\u003E    \u003Cp\u003E180g white chocolate, coarsely chopped      \u003Cbr \/\u003E300 ml whipping cream       \u003Cbr \/\u003E1\/2 - 1 teaspoon ground cardamom, depending on the preferred intensity of cardamom       \u003Cbr \/\u003E2 sheets gelatin       \u003Cbr \/\u003E3 eggs, separated       \u003Cbr \/\u003E120g spiced spekulatius cookies, coarsely crushed\u003C\/p\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E    \u003Col\u003E     \u003Col\u003E       \u003Cli\u003EPlace a heatproof bowl over a saucepan of simmering water. Stir together the chocolate and cream in the bowl until the chocolate has melted. Set aside to cool.          \u003Cbr \/\u003E          \u003Cbr \/\u003E\u003C\/li\u003E        \u003Cli\u003ESoak gelatin in a small bowl of cold water for approx. 5 minutes, then squeeze excess water. Place the gelatin in a small saucepan and gently heat. Add 1-2 tablespoons of the chocolate-cream mixture and stir to dissolve the gelatin.          \u003Cbr \/\u003E          \u003Cbr \/\u003E\u003C\/li\u003E        \u003Cli\u003EStir in the eggs into the slightly warm chocolate-cream mixture, then add the cardamom powder and the gelatin to the mixture and incorporate.          \u003Cbr \/\u003E          \u003Cbr \/\u003E\u003C\/li\u003E        \u003Cli\u003ERefrigerate for about 20 - 30 minutes, until the mixture has thickened slightly.\u0026#160; \u003Cbr \/\u003E          \u003Cbr \/\u003E\u003C\/li\u003E        \u003Cli\u003EBeat the egg whites with electric beaters until firm peaks form. Fold into the cream mixture until evenly combined.          \u003Cbr \/\u003E          \u003Cbr \/\u003E\u003C\/li\u003E        \u003Cli\u003EDivide the mousse mixture into dessert bowls, glasses or cups, then refrigerate for 3 hours or preferably overnight until set.          \u003Cbr \/\u003E          \u003Cbr \/\u003E\u003C\/li\u003E        \u003Cli\u003EBefore serving sprinkle generous amounts of the spekulatius crumbs over the top. Alternatively you can layer the mousse mixture with the crumbs. To do this you will need to fill your dessert glass half way, then sprinkle a thick layer of the spekulatius crumbs, pour a layer of the mousse mixture and finally top with another spekulatius crumb layer. The mousse mixture will have to be fairly thick to avoid the crumbs sinking into the mousse while layering so increase the initial refrigeration time in step 4. accordingly. \u003C\/li\u003E     \u003C\/ol\u003E   \u003C\/ol\u003E    \u003Cp\u003E\u003Cimg style=\"display: inline; margin: 0px 20px 0px 0px\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgp8KXhMxxEkcuvjwQ8TzNmFz_EFO3iQi9LekHlovtK3WQJfvjgo4pXsYfzgtON3Zq5Pi6bG660S5TaG9bowcaotlLEh6CbfjblzmR0pLdOQrqyzjmP_hb7joVF7s7J5Fp6Mrwcwg\/s288\/The Food Guide_1.png\" align=\"left\" \/\u003E       \u003Cbr \/\u003E      \u003Cbr \/\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search\/label\/Food%20Guide\" target=\"_blank\"\u003E\u003Cstrong\u003EFood Guide\u003C\/strong\u003E\u003C\/a\u003E\u003Cstrong\u003E Tips:        \u003Cbr \/\u003E\u003C\/strong\u003E- Delicious and crispy homemade \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/12\/cooking-school-almond-and-pink-praline.html\"\u003Espekulatius cookies\u003C\/a\u003E.       \u003Cbr \/\u003E- Everything you need to know about \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/06\/white-chocolate-and-raspberry-brownies.html#whitechocolate\"\u003Ewhite chocolate\u003C\/a\u003E       \u003Cbr \/\u003E- \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#greencardamom\"\u003ECardamom\u003C\/a\u003E - a versatile spice\u003C\/p\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E \u003C\/blockquote\u003E  \u003Cp\u003E\u0026#160;\u003C\/p\u003E  \u003Chr \/\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E  \u003Cp\u003E\u0026#160;\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEib8HX8V7zresZbvT-5d395tw1J51DJ23_ErKjvap2GT4t0E9BMLcEshd9Z3l_UsxTTTL6GKIyhpEtSZvblA9FvXUw6NgiGyLHxBgyqHNbqxiNdlgECCbb4vRQemg0aNDr7-x0vuA\/s1600-h\/WhiteChocCardamomMousse08-framed%5B2%5D%5B2%5D.jpg\"\u003E\u003Cimg title=\"WhiteChocCardamomMousse08-framed[2]\" style=\"border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px\" height=\"752\" alt=\"WhiteChocCardamomMousse08-framed[2]\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEivlxOEwaopvKoHtXWiR0Q1o_26bsracvF0Eoa3xAFhdqz2zFEG_KQPdp6WHuRwywxgyNZjje6o1qpLW1b-ZTx-GomCeMYc1NFrUUnvwTh6aKAvB6l8sX2SdRur07nY3nB2Q5H25g\/?imgmax=800\" width=\"500\" border=\"0\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003EA nice way to kick off the new year – don’t you think? A treat to satisfy all your sweet teeth - and I know there are a few of them out there. It certainly satisfied ours. Mousse is always an all time favorite - being elegant and exquisite, fluffy, and dense, moist and simply irresistible in every way. White chocolate epitomized the white Christmas we were having, while the cardamom added the warming glow and the spekulatius crumbs were an added crunchy bonus to play-off against the smoothness of the entire dessert. It went down with our friends quite well - I watched them savor each bite - slowly and almost affectionately - until I told them there was plenty for another round. \u003C\/p\u003E  \u003Cp\u003EMy latest article on the \u003Ca href=\"http:\/\/www.foodieview.com\/blog\/\"\u003EFoodieView Blog\u003C\/a\u003E is all about \u003Ca href=\"http:\/\/www.foodieview.com\/blog\/2009\/12\/28\/recipe-roundup-mesmerizing-macarons\/\"\u003EMesmerizing Macarons\u003C\/a\u003E so if you are looking for ideas or a little kick-start to make these tantalizing treats come on over and have a look and the huge variety I have listed for you!\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EYou might like these creamy desserts from WFLH:\u003C\/strong\u003E\u003C\/p\u003E  \u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"400\" border=\"0\"\u003E\u003Ctbody\u003E     \u003Ctr\u003E       \u003Ctd align=\"center\" width=\"119\"\u003E\u003Cimg height=\"176\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgyxx9a_Ydcz3TSN-FuB73-z8ZmjjcXePRoCdJI-0pi6BI2c_oUuxCLMAuGoujcSqgIB-LsWL3BV2XO8uVeaWTcEAiN3pyurUxKIOIaznJs0kIPXCKGbiIpKKmQ-8d_2lPyKXYnww\/?imgmax=800\" width=\"120\" \/\u003E \u003C\/td\u003E        \u003Ctd align=\"center\" width=\"140\"\u003E\u003Cimg height=\"175\" src=\"http:\/\/lh4.ggpht.com\/blogmeeta\/SFgGuGG7UfI\/AAAAAAAACmE\/3wFuyQFRiVs\/Strawberry Panna Cotta 01 framed.jpg?imgmax=800\" width=\"120\" \/\u003E \u003C\/td\u003E        \u003Ctd align=\"center\" width=\"131\"\u003E\u003Cimg height=\"180\" src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/PersimmonVerrines03.jpg\" width=\"120\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E      \u003Ctr\u003E       \u003Ctd align=\"center\" width=\"119\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/11\/spiced-chai-latte-cream.html\"\u003EChai Latte Cream\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd align=\"center\" width=\"140\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/06\/sensational-strawberry-panna-cotta-with.html\"\u003EPanna Cotta - Strawberry with Balsamic Red Wine Syrup\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd align=\"center\" width=\"131\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/11\/friends-feasts-persimmon-honey-nut.html\"\u003EPersimmon Honey Nut Yogurt Verrines\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E   \u003C\/tbody\u003E\u003C\/table\u003E  \u003Ch3\u003E\u0026#160;\u003C\/h3\u003E  \u003Ch3\u003EAll through January the Spotlight on the Archives is on:\u003C\/h3\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/01\/roasted-pumpkin-and-chocolate-bread.html\" target=\"_blank\"\u003ERoasted Pumpkin and Chocolate Bread Pudding\u003C\/a\u003E       \u003Cbr \/\u003E\u003C\/strong\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/01\/roasted-pumpkin-and-chocolate-bread.html\" target=\"_blank\"\u003E\u003Cimg title=\"Roasted Pumpkin and Chocolate Bread Pudding\" style=\"display: inline; margin: 0px\" height=\"221\" alt=\"Roasted Pumpkin and Chocolate Bread Pudding\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgeQgHksLIm-087x4kQ3950rUKeJ0_eEr_ohrQdIBBCYi_qBIO4F43OQBju7EaaC33Exvsrv1D-ZwpLlMpVu7SvhEg-iFOBbCAcca4nEIVpK5mnRhgd7eCUaSrpGHSr00MOvEYNSg\/?imgmax=800\" width=\"150\" \/\u003E\u003C\/a\u003E\u0026#160;\u003C\/p\u003E  \u003Chr color=\"#e88010\" size=\"1\" \/\u003E  \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2010 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E  "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/9090797384307906072\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/01\/white-chocolate-cardamom-mousse-with.html#comment-form","title":"43 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/9090797384307906072"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/9090797384307906072"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/01\/white-chocolate-cardamom-mousse-with.html","title":"White Chocolate Cardamom Mousse with Spekulatius Crumbs"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiwNYgOgrI9CjGN4VVCyeOw2HcYt4VeQ_swI5KxqjHIy7UKfmg500GdcDNVgvKlF-N8tinHzN-4qdGFTtbd1OLntAoK1g3UNKjd6MluWfDmASL8gIqSOmkvtfp3GWrm4MtxTT7i5Q\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"43"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-1423198057686212427"},"published":{"$t":"2009-11-18T17:14:00.006+01:00"},"updated":{"$t":"2009-11-19T14:46:34.138+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bollywood Cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"}],"title":{"type":"text","$t":"Bollywood Cooking: An Assortment of Burfi with Mowie and Me"},"content":{"type":"html","$t":"\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhA9_ochhwYNyD6OJnXAoWRGjCSuzPRdqCLP_vqS4beGvdOFeGW52JQT4DAvb_WCjZ8C23pYcztc_wR55NX2ag6Ug01txyIoT809bgUO7aL4g5I2jJtFC-7Ul3xaHPmeXCDlyBUuA\/s1600-h\/Burfi%20Tray%5B2%5D.jpg\"\u003E\u003Cimg title=\"Burfi Tray\" style=\"border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px\" height=\"750\" alt=\"Burfi Tray\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhfOjwmQbcnVjQ1oNWBH6Eof45aHOEIyNIXY8mWN6pZJ1aPe8YxF_ThjIy-W94Dip1o8OthX06vuPX2M7MfWcFrQkKzo-VP_nsNFqiCfdhz0lpWW3Y078X0E2f7SnrLMOGA9-KWlw\/?imgmax=800\" width=\"500\" border=\"0\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EThere’s a special treat in store for you all today. For this session of \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search\/label\/Bollywood%20Cooking\" target=\"_blank\"\u003EBollywood Cooking\u003C\/a\u003E I have some great support. Today \u003Ca href=\"http:\/\/www.mowielicious.com\/\" target=\"_blank\"\u003EMowie\u003C\/a\u003E and me are doing a double feature of a classic Indian sweet with a spectacular German twist. While Mowie shares his pretty Pink Almond Spekulatius Barfi here, I am over at Mowie’s presenting my \u003Ca href=\"http:\/\/www.mowielicious.com\/home\/2009\/11\/guest-post-bollywood-cooking-chocolate-fudge-burfi.html\" target=\"_blank\"\u003EChocolate Lebkuchen Fudge Burfi\u003C\/a\u003E. \u003C\/p\u003E\u003Cp\u003E\u003Cfont color=\"#ff80ff\"\u003EMowie steal the show!\u003C\/font\u003E\u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EWelcome Everyone! \u003C\/p\u003E\u003Cp\u003EMy name is Mowie and I'll be your dessert technician this week. I've taken over Meeta's blog and will be whipping up a fabulous sticky and sweet concoction where India meets Germany in a delectable delight for your culinary senses. Meeta is doing the same over at my blog \u003Ca href=\"http:\/\/Mowielicious.com\"\u003EMowielicious.com\u003C\/a\u003E, so do hop on over there when you've finished reading this to see her *amazing* creation. \u003C\/p\u003E\u003Cp\u003E\u003Cimg title=\"Burfi Quad\" style=\"border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px\" height=\"748\" alt=\"Burfi Quad\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjb4of9Dw8eAU7YHrmqroIOjmWTxusy0cdq0GDmuWZP3k86Donb3pPB2Yhh50SHpdHo_iRn89GL6kfd-lZKoLksp12Xamavfrjx0lh-_x8aWW83IsVDUg51Z8e5I8b40kZdOtDh2g\/?imgmax=800\" width=\"500\" border=\"0\" \/\u003E\u003C\/p\u003E\u003Cp\u003EI'd been reading Meeta's blog for a while and loving it up until we 'met' online. She'd accepted an invitation to give a talk about food photography \u0026amp; styling at our \u003Ca href=\"http:\/\/www.mowielicious.com\/home\/2009\/10\/food-blogger-connect-update-rsvp-date-extended-speakers-agenda.html\"\u003EFood Bloggers Connect\u003C\/a\u003E happening next week in London. We'd been emailing, getting to know one another, and from then on it was just inevitable that we would guest post for each other, and I have to say, when I found out it was for a Bollywood cooking series, I didn't have to think twice about what I wanted to try out as I'd been meaning to make it for ages: Burfi! \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjWlLAgFhQFXU-jM4WHUslxChsdG6sXa9qcRrQi_W5Szja32rT3P_4Q71CjqoPkaUjhsdutflWgv658HWIs2LiGCAFlKpbaJF2I7FlzP_zSs3aY-ef-RrKEw1DKwURk0QBNIh1GXQ\/s1600-h\/White%20Chinese%20Roses%5B2%5D.jpg\"\u003E\u003Cimg title=\"White Chinese Roses\" style=\"border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px\" height=\"750\" alt=\"White Chinese Roses\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh5PbSqw9DhdKUwC52ZeQgh7uys_jPXPuOdVzhGKvlx7kHhwdcRWw6hsn6E2Mo4JVrflEgqatpBJuhZaIADY4CFqFld0n9sRHbTtys4gOkFxh2zbZbZvR-rmHlPO7OVri1BwOgAag\/?imgmax=800\" width=\"500\" border=\"0\" \/\u003E\u003C\/a\u003E\u0026#160; \u003C\/p\u003E\u003Cp\u003EBefore I go on, I have to say a big thank you to my friend Fariya for her tips, tricks and recipes - I couldn't have done it without you! \u003C\/p\u003E\u003Cp\u003EI'd never made burfi before and the first thing that came to mind was thinking up extravagant and spectacular ways of presenting it in my photos. I had the perfect image in mind, but I learned the hard way to not think too far ahead when trying out a new recipe for the first time. The first attempt turned out really delicious, but too sticky, not allowing me to mould it into what I wanted. The second attempt yielded something slightly more on the liquid side of caramel, at which point I may have started panicking *just* slightly. However, at my third attempt, everything turned out better, and much easier \u0026amp; quicker than I could have imagined - phew! By this time I'd changed my mind about how I wanted to serve it. I did toy with the idea of serving the burfi traditionally, but I decided to plate it in dessert dishes instead. The original way of serving burfi is akin to brownies: big, chunky squares of nutty goodness (to see what they traditionally look like and for a bit of burfi history, take a look at Meeta's burfi on my blog \u003Ca href=\"http:\/\/www.mowielicious.com\/home\/2009\/11\/guest-post-bollywood-cooking-chocolate-fudge-burfi.html\" target=\"_blank\"\u003EHERE\u003C\/a\u003E). \u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgJcaRseGtGoJn2r1QF6oPM0EzzCSonrDTlbsSIDkqdcJP2MY92CosiEylwUOQHOE34nQXljJ3sFT7AFZHCiCnzhpPVOzXUH8TcXt_GGTSBGwO7MhyuLLWV9S_fyYl-Ad-zJxTIZw\/s1600-h\/Almonds%5B2%5D.jpg\"\u003E\u003Cimg title=\"Almonds\" style=\"border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px\" height=\"750\" alt=\"Almonds\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjON8mqBCKA89zwxDzsNg3tx9Vz7a5_mLj49CoFFzMe62V8z3JJBxJqh5La6MMcNOUIJp47PuxRoQuooNYHcZUPQoq1Mw2cYEEEPI7UBlHzwhyw5s3wIhg_rMiA-tWUgg7qgR4-XA\/?imgmax=800\" width=\"500\" border=\"0\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EBeing this close to Christmas, I'd been craving spekulatius biscuits almost daily. Those of you familiar with my blog know that I love combining two or more recipes, like my \u003Ca href=\"http:\/\/www.mowielicious.com\/home\/2009\/09\/belgian-speculoos-tiramisu-verrines.html\"\u003EBelgian Speculoos Tiramisu Verrines\u003C\/a\u003E (speculoos is the Belgian name for spekulatius). I had a recipe for some spekulatius cookies I'd been meaning to try out for a while now (and I will be doing those shortly on my blog) but to add a twist, I thought I'd go ahead and add some of the main spekulatius spices to the burfi, and together with the almonds, it turned out to be the perfect combination. \u003C\/p\u003E\u003Cp\u003ESo, ladies and gentlemen, without further ado, I present you with my interpretation of burfi, where India meets Germany, sticky \u0026amp; sweet, sugar \u0026amp; spice and all nutty things nice. So simple, so quick, and so utterly delicious. Enjoy!\u0026#160; \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhrAMc43-7BJ0oUDg-D35JRqgMecZgVbKrwcwY3C6vyRGcxlBDNZFW2J2g1oJz-CM_Rw1AUJls_cFKKiZmcaFWTkUHN87CgsEvmMQJk6JymPeFIHufJIpJ4B1qEA08kG6wdip1L4Q\/s1600-h\/Burfi%20Served1%5B2%5D.jpg\"\u003E\u003Cimg title=\"Burfi Served1\" style=\"border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px\" height=\"750\" alt=\"Burfi Served1\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhdY_-X2T4pNG9hyvhHRCBqtKr5JWn96Y90WMHFkeGckGeSTLPdd0JBNpE2KX8eLEweoO3yHgRxz2XMJuHwR6XAWkaQ3jsuxNDVg6kDj4aahzOd2TeIB8vYwv_lY-EPCAd4G9ZpOg\/?imgmax=800\" width=\"500\" border=\"0\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003EPink Almond Spekulatius Barfi \u003C\/h4\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients        \u003Cbr \/\u003E\n\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E200ml sweetened condensed milk (you can make this yourself by boiling down 400ml of milk with 150g sugar for 30 minutes, stirring constantly, or you could just buy the ready made version)      \u003Cbr \/\u003E\n100g butter       \u003Cbr \/\u003E\n450g finely chopped almonds (you can also use pistachios or a combination of the two)       \u003Cbr \/\u003E\n1tsp ground ginger       \u003Cbr \/\u003E\n1tsp ground cinnamon       \u003Cbr \/\u003E\n1tsp ground cardamom       \u003Cbr \/\u003E\n[optional] 2tsps natural pink food colouring (for this recipe I used organic beetroot juice)\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EHeat condensed milk in a large, deep pot on a medium to high heat, stirring constantly to make sure it doesn't burn.\u0026#160; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAdd the butter, colouring and spices, and keep stirring.\u0026#160; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAdd the almonds and stir until the mixture forms a ball in the pan. If the mixture is still too liquid or sticky, add more almonds.\u0026#160; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPlate the mixture into dessert dishes.\u0026#160; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ERefrigerate and serve cold with sprinkled almonds or pistachios. The colder the burfi, the better it tastes! \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cstrong\u003ENote\u003C\/strong\u003E: If using pistachios, you might want to consider leaving out the food colouring as the nuts will naturally turn the burfi green. \u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003C\/blockquote\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003EThank you Mowie for sharing this moment of \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search\/label\/Bollywood%20Cooking\" target=\"_blank\"\u003EBollywood Cooking\u003C\/a\u003E with me. To all of you I hope you will have a grand time with both, slightly different but very fun recipes for burfi. \u003C\/p\u003E\u003Cp\u003EWishing you all a grand weekend! See you next week as I share a delectable dessert and many Thanksgiving menu ideas. \u003C\/p\u003E\u003Cp\u003EHappy Weekend and lots of \u003C\/p\u003E\u003Cp\u003E\u003Cfont face=\"Bickham Script Pro Regular\" size=\"7\"\u003EHugs!\u003C\/font\u003E\u0026#160;\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003EAll photographs and written content for this post courtesy of Mowie @\u003Ca href=\"http:\/\/www.mowielicious.com\" target=\"_blank\"\u003EMowielicious\u003C\/a\u003E. Published with permission. \u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/1423198057686212427\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/11\/bollywood-cooking-assortment-of-burfi.html#comment-form","title":"47 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1423198057686212427"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1423198057686212427"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/11\/bollywood-cooking-assortment-of-burfi.html","title":"Bollywood Cooking: An Assortment of Burfi with Mowie and Me"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhfOjwmQbcnVjQ1oNWBH6Eof45aHOEIyNIXY8mWN6pZJ1aPe8YxF_ThjIy-W94Dip1o8OthX06vuPX2M7MfWcFrQkKzo-VP_nsNFqiCfdhz0lpWW3Y078X0E2f7SnrLMOGA9-KWlw\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"47"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-8203241546091690844"},"published":{"$t":"2009-10-29T21:03:00.001+01:00"},"updated":{"$t":"2009-10-29T21:03:20.036+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Farmers Market Picks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"}],"title":{"type":"text","$t":"Spiced Pumpkin and Carrot Cake with Orange Cream Cheese Frosting"},"content":{"type":"html","$t":"\u003Cp\u003E\u0026#160;\u003Cimg style=\"border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px\" title=\"Pumpkin Carrot Cake (07) by MeetaK\" border=\"0\" alt=\"Pumpkin Carrot Cake (07) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiLb2LTFBZ0jglxgx0C530RpXkQGJsPbfEVvEonkADdnJXehX6mMdJmNYpHjmxPVc1dUon9enzptzpXxBg7vkO1ezrmjECptki5wJ5T3KrB7hJ7ez3E6XKiUI74Qf3gRKJatKTJtA\/?imgmax=800\" width=\"450\" height=\"677\" \/\u003E\u003C\/p\u003E  \u003Cp\u003EAs a mother there is an emotional sanctuary that, in my opinion, is unprecedented on all emotional levels. That being the unconditional love a mother feels for her child. This love defies all boundaries of tantrums, embraces pain and sorrow, expels sickness, is joyous at success and finds an answer to any question or problem. I honestly believe a mother would put her hand in the fire for her child without even a second thought.\u003C\/p\u003E \u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EAs I watch Soeren grow, each phase and age bring on new adventures and excitement. I am always on the move, always learning and mastering new issues - it can be exhausting at times - but it's all so invigorating. There are so many moments I cherish - moments he probably does not realize. \u003C\/p\u003E  \u003Cp\u003ELike the extra moment I wait in the car before I step out to pick him up from school. I see him you see - running with his friends, unaware I am watching him. He is free, he is laughing, jumping into a pile of fallen Autumn leaves and giggling at the pure pleasure. After a hard day’s of work watching him like this gives me energy to go on. As he sees me he runs and hugs me and every bit of fatigue from the work day washes away and is replaced by a lightness that is indescribable. He gives me wings.\u003C\/p\u003E  \u003Cp\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px\" title=\"Pumpkin Carrot Cake Collage by MeetaK\" border=\"0\" alt=\"Pumpkin Carrot Cake Collage by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjPIwfyZafknohllW85U6kdwmpP5KEAb8AFceMAIRbeyvRnWrfXBaSd9LT7Of09dbE-p2xaUc8EbEm7Uxdyp12VesQ0nP8x7m6eLt7jlJqr6tu0k3_8FkX891APBBATRzaTs3Omsw\/?imgmax=800\" width=\"560\" height=\"421\" \/\u003E \u003C\/p\u003E  \u003Cp\u003EThen there is that other moment as we sit on our old and worn red sofa. He is reading to me, his head resting on my shoulder. His gentle voice spelling out each word carefully soothes me and makes me smile. I nestle my nose between his neck and shoulder and take in that very distinct \u0026quot;Soeren aroma\u0026quot;. You see, as they put Soeren in my arms minutes after I had given birth to him, I gently bent down to kiss his head. Although I was holding him - it was his scent that touched me the most. He makes me relax and unwind. \u003C\/p\u003E  \u003Cp\u003EHe is the most precious thing to me in my life. \u003C\/p\u003E  \u003Cp\u003EBoth of us like to spend time with each other in the kitchen - baking is his favorite as he gets to lick whisks and spoons clean. He's quite comfortable in his role as sous chef or mummy's kitchen helper and loves organizing ingredients and kitchen gadgets according to size or weight.   \u003Cbr \/\u003ELast week I suggested we bake something Autumn-\u003Ci\u003Ey. \u003C\/i\u003EAt the grocery store when I asked him what he thought we should use for the cake, he ran off and within a few minutes came back with a lovely looking organic butternut squash. \u003C\/p\u003E  \u003Cp\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px\" title=\"Butternut Squash Collage by MeetaK\" border=\"0\" alt=\"Butternut Squash Collage by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjclsDdoElzSSS-nZPMz5cBIaYS1ZUj5rMBIsOWv3zDBnWAdCmLTFz4M9u6nVlgmPwssDUSXU17waejAf94xt4oO9fR_u3EySiABf1Z5rlHuED09TMfa4BJJptXDO2LJFGWAF50Eg\/?imgmax=800\" width=\"560\" height=\"421\" \/\u003E \u003C\/p\u003E  \u003Cp\u003E\u0026quot;And we have those cool rainbow carrots from the CSA man!\u0026quot; he said.\u003C\/p\u003E  \u003Cp\u003E\u0026quot;Hmmmn I think you might just have something here Soeren!\u0026quot; I said seeing ingredients for a great moist cake. \u003C\/p\u003E  \u003Cp\u003EWhen Soeren put two organic oranges in the basket I winked at him and said \u0026quot;Go get some cream cheese!\u0026quot; \u003C\/p\u003E  \u003Cp\u003E\u0026quot;To make a cream cheese frosting for the cake!\u0026quot; he completed my sentence. Exactly! \u003C\/p\u003E  \u003Cp\u003EThe next day we got together in the kitchen and what we came up with was a delicious, moist and a fantastically flavored cake. A mélange of cinnamon, ginger, all-spice and cloves give this cake a hint of warmth and the tinge of orange a bit of zing. The butternut squash and carrots add body and texture - the sweet, slightly nuttier taste of the butternut squash complemented the delicious sweetness of the carrots. The cherry on the cake – er - or should I say the frosting on the cake was truly divine and played off the flavors of the spiced cake perfectly.\u003C\/p\u003E  \u003Cp\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px\" title=\"Pumpkin Carrot Cake (03) by MeetaK\" border=\"0\" alt=\"Pumpkin Carrot Cake (03) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgpXEjMnhU_ZAut_ppQOZdqMovZ0tjt9PdR_f4gBCXJjPBz1HeZ3W5-XuQmWhwdooTij5Y4cm5AxmBCc0b8GgWVTEpXciAiL92yzXppBq3ve5QS1NXRszzg5BuYNRUz9S-JAx12Yg\/?imgmax=800\" width=\"450\" height=\"677\" \/\u003E \u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Cblockquote\u003E   \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E    \u003Ch4\u003ESpiced Pumpkin and Carrot Cake with Orange Cream Cheese Frosting\u003C\/h4\u003E    \u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EIngredients        \u003Cbr \/\u003E\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cu\u003EFor the cake\u003C\/u\u003E\u003C\/p\u003E    \u003Cp\u003E300g all-purpose flour     \u003Cbr \/\u003E2 teaspoons baking powder      \u003Cbr \/\u003E300g muscovado sugar      \u003Cbr \/\u003E3 teaspoons mixed ground spices of choice, I used a mix of ginger, cloves, cinnamon, all-spice      \u003Cbr \/\u003E180g dried cranberries      \u003Cbr \/\u003E2 teaspoons bicarbonate of soda      \u003Cbr \/\u003E200g butter, melted      \u003Cbr \/\u003E4 eggs, lightly beaten      \u003Cbr \/\u003Ezest of 1 orange       \u003Cbr \/\u003Ejuice of 1\/2 orange       \u003Cbr \/\u003E325g butternut squash or any other pumpkin, grated      \u003Cbr \/\u003E175g carrots, grated      \u003Cbr \/\u003Epinch of salt\u003C\/p\u003E    \u003Cp\u003E\u003Cu\u003EFor the frosting\u003C\/u\u003E\u003C\/p\u003E    \u003Cp\u003E200g cream cheese     \u003Cbr \/\u003E85g butter, softened      \u003Cbr \/\u003E100g icing sugar      \u003Cbr \/\u003Ezest of 1 orange       \u003Cbr \/\u003Ejuice of 1\/2 orange\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cu\u003EFor the cake\u003C\/u\u003E\u003C\/p\u003E    \u003Col\u003E     \u003Cli\u003EPre-heat oven to 170-180 degrees C. Brush a square baking pan (approx. 30 cm x 30 cm) with some butter, then line it with baking paper. Set aside.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EIn a large bowl place flour, sugar, spices, baking powder, bicarbonate of soda, cranberries and salt and stir with a wooden spoon to combine the ingredients.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EWhisk the eggs into the melted butter, then stir in the orange zest and juice. Finally combine the egg mixture into the flour-spice mixture and stir to incorporate into a thick batter.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EAdd the grated carrots and butternut squash and with a rubber spatula fold into the batter.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EPour the batter into the prepared baking pan and bake for 30 to 45 minutes (times depend on your oven - mine took approx. 40 minutes) or until a toothpick inserted into the middle comes out clean. The top of the cake should be golden and springy to the touch.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003ECool the cake in the pan for approx. 5 minutes then allow to completely cool on a rack. \u003C\/li\u003E   \u003C\/ol\u003E    \u003Cbr \/\u003E\u003Cu\u003EFor the frosting     \u003Cbr \/\u003E\u003C\/u\u003E    \u003Col\u003E     \u003Cli\u003ETo make the frosting beat together all of the frosting ingredients into a smooth and creamy mixture. Then set aside in the fridge for about 30 minutes.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EUsing an offset spatula spread the frosting on top of the cooled cake giving it peaks and swirls. \u003C\/li\u003E   \u003C\/ol\u003E    \u003Cp\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; margin: 0px 15px 0px 0px; display: inline; border-top: 0px; border-right: 0px\" title=\"Sticky Note 1 notes\" border=\"0\" alt=\"Sticky Note 1 notes\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh_QdkMhSgf9NKRqORByB1AaeffbuBZ6yGpxRd-psegWYfegTh0ncoyrrTeqQi2nbR0Z6SWeuHlRCuFXoQoMNhjSfDy2h6tmZlyJg1ccucHt2bLq-PuwkVnGrUqrAJtHwX5ZjdM1A\/?imgmax=800\" width=\"180\" height=\"125\" \/\u003E\u003C\/p\u003E    \u003Cul\u003E     \u003Cli\u003EKeep the cake in the fridge. Take out as many pieces as desired about 30 minutes before serving. This allows it to come to room temperature and for the spices and flavors to unfold properly. The cake will\u0026#160; keep, covered, for up to 3-5 days in the fridge.        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EKeep an eye on the cake towards the end. Pumpkins can be extremely watery. Depending on the sort you have chosen and it's water content you might have to leave it in the oven for a bit longer.\u003C\/li\u003E   \u003C\/ul\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E \u003C\/blockquote\u003E  \u003Chr \/\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E  \u003Cp\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px\" title=\"Pumpkin Carrot Cake (04) by MeetaK\" border=\"0\" alt=\"Pumpkin Carrot Cake (04) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjtgNQfaMj6oGHJq4cLI3N8oowTTuLpLJ8v11V9dJDfPhnQh_Fr7l_p8969-ywD26Ht40sbGcudMVZPmgrwBREQpkktF5kaeTZSmMZOjdwWDho42nvSULEwEtEU7h5QNDqn5MEcZw\/?imgmax=800\" width=\"450\" height=\"677\" \/\u003E\u0026#160;\u003C\/p\u003E  \u003Cp\u003EYummy yummy! is all I can say. Soeren has been enjoying taking a piece of the cake to school everyday. He has announced to his friends that he was part \u0026quot;cake creator\u0026quot; for this cake idea. It's true he is the source of inspiration for this cake. I really loved the moistness and fresh flavors of carrot, squash and orange intermingled with the titillating spices. \u003C\/p\u003E  \u003Cp\u003EI wish you all \u003Cstrong\u003EHappy Trick or Treating\u003C\/strong\u003E on Saturday. I am going to be in Frankfurt watching \u003Ca href=\"http:\/\/www.a-ha.com\/tour\/\"\u003EA-HA in concert\u003C\/a\u003E. It was over 20 years ago, when I first saw them in Houston at the age 15! Soeren will be trick and treating with Tom dressed up as scary skeletons. Whatever you are doing this weekend hope you have a real blast!\u003C\/p\u003E  \u003Cp\u003E\u003Cfont size=\"7\" face=\"Bickham Script Pro Semibold\"\u003EHugs!\u003C\/font\u003E\u0026#160;\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EYou might like these yummy cakes from WFLH:\u003C\/strong\u003E\u003C\/p\u003E  \u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"400\"\u003E\u003Ctbody\u003E     \u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEinAsXQGoQDmFWUSZdHgVFGtllm0cZS8bRepzbq5k37l96q_DD0zxTZ4HMue9CrUIpFpHqdx9q2PCOhEbpcYmazZYaSrog5GYHSsD8Cdajae7ZoYzsM4iwK4cflH59iU_eRVpScuA\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/SGo5t0MUbwI\/AAAAAAAACpA\/xDWyi0rU21U\/CoconutLemonCake 02 framed[4].jpg?imgmax=800\" width=\"120\" height=\"176\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/lh5.ggpht.com\/blogmeeta\/R8vcu6eWqWI\/AAAAAAAAB10\/31baVBKVlic\/Orange+Cake+03+framed[3]\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E      \u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/11\/daring-bakers-caramel-cake-with.html\" target=\"_blank\"\u003ECaramel Cake with Caramelized Butter Frosting\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/07\/mum-coconut-lemon-cake.html\" target=\"_blank\"\u003ECoconut lemon Cake\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/03\/flavors-orange-cake.html\" target=\"_blank\"\u003EOrange Cake\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E   \u003C\/tbody\u003E\u003C\/table\u003E  \u003Cp\u003E\u0026#160;\u003Cstrong\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; margin: 0px 10px 0px 0px; display: inline; border-top: 0px; border-right: 0px\" title=\"DTtip6\" border=\"0\" alt=\"DTtip6\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgFLDVJFdEChDMIj4ntNnk_8oS6tvBwa6pySsDIVZuVj1N_zFXbOUolqA94FUPC13VaBQSGQ7GASQpM8JVx61KP0pVi1vqSSv2HM3U9TtHSH33a3h07ozEjjBK9MdxtlBQkU7swgQ\/?imgmax=800\" width=\"180\" height=\"118\" \/\u003E\u0026#160;\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/\" target=\"_blank\"\u003E\u003Cstrong\u003EDaily Tiffin\u003C\/strong\u003E\u003C\/a\u003E\u003Cstrong\u003E Reading Tip\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2009\/10\/earth-to-table-in-shortest-time.html\" target=\"_blank\"\u003E‘Earth to Table in the Shortest Time’… The locavores have arrived!\u003C\/a\u003E written by \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2006\/11\/new-daily-tiffin.html#deeba\" target=\"_blank\"\u003EDeeba\u003C\/a\u003E\u003C\/p\u003E  \u003Cp\u003E\u0026#160;\u003C\/p\u003E  \u003Chr color=\"#e88010\" size=\"1\" \/\u003E  \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2009 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E  "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/8203241546091690844\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/10\/spiced-pumpkin-and-carrot-cake-with.html#comment-form","title":"41 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8203241546091690844"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8203241546091690844"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/10\/spiced-pumpkin-and-carrot-cake-with.html","title":"Spiced Pumpkin and Carrot Cake with Orange Cream Cheese Frosting"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiLb2LTFBZ0jglxgx0C530RpXkQGJsPbfEVvEonkADdnJXehX6mMdJmNYpHjmxPVc1dUon9enzptzpXxBg7vkO1ezrmjECptki5wJ5T3KrB7hJ7ez3E6XKiUI74Qf3gRKJatKTJtA\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"41"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-5775135032492896267"},"published":{"$t":"2009-10-08T15:37:00.001+02:00"},"updated":{"$t":"2009-10-08T15:45:11.240+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"CSA"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sides"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegan"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Roasted Cauliflower and Pearl Onions with Smoky Paprika and Coriander"},"content":{"type":"html","$t":"\u003Cp\u003E\u0026#160;\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Roasted Spiced Cauliflower (2) by MeetaK\" border=\"0\" alt=\"Roasted Spiced Cauliflower (2) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh7nd8slxp4f3BeCgCxqrXaI96Xd7x7ec1O7S4F7XG2PVDIKe6ta0wfXKx4gxtlhIh6YzWKuIJtgrRf7HAnhwsrc9uem_0f80y-4hLD6M0jfB6eqJi_P6koHs1ixF0EY_4xE8nWMA\/?imgmax=800\" width=\"450\" height=\"677\" \/\u003E\u0026#160; \u003C\/p\u003E  \u003Cp\u003EIt’s the time of year when my CSA box has begun to bring cauliflower, cabbage and co. to my doorstep each week. I admit I am the type of person who gets excited at the site of the milky white flower like vegetable or the sturdy variety of cabbage. I am well aware that my delight is not often shared by many people and me squealing with joy at the sight of cauliflower does raise an eyebrow or two.\u003C\/p\u003E \u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EI adore cauliflower. It’s the simplicity and the variety of ways one can prepare this gorgeous vegetables that makes it so attractive for me. I remember several years ago when I first came to Germany and missed my mum’s cooking, I’d hit the nearest Indian restaurant and order the famous Punjabi dish of \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/bollywood-cooking-punjabi-aloo-gobi.html\" target=\"_blank\"\u003EAloo Gobi\u003C\/a\u003E. It was a piteous version of what my mum used to make but I still savored it to the very last morsel. It was cauliflower and as close to Indian cooking as I could get. \u003C\/p\u003E  \u003Cp\u003EA popular German way of serving cauliflower is by slathering a \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/05\/cooking-school-sauce-hollandaise.html\" target=\"_blank\"\u003Esauce Hollandaise\u003C\/a\u003E over lightly steamed cauliflower florets then layering it with ham and cheese, finally to be baked in the oven. If made properly it’s an exquisite dish but pretty heavy on the calories and nasty to your waistline. What’s more, the sauce takes away that wonderful distinct flavor of cauliflower. \u003C\/p\u003E  \u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Roasted Spiced Cauliflower (1) by MeetaK\" border=\"0\" alt=\"Roasted Spiced Cauliflower (1) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjQnCfYCu6G_GgOoRFnsznIHTBkIWiG3IFMczYaudsLp2-TI8QmLeT1UBwdNaFTTIq51GVBn4X8N0orsPkzaZb7bx-RiUbOHBdyqrJyBY7f8WYUhke00kSOPCeyWMEn_V_8ltS28g\/?imgmax=800\" width=\"450\" height=\"677\" \/\u003E \u003C\/p\u003E  \u003Cp\u003EAnd that is exactly what I love about the cauliflower - that sweet almost nutty flavor which can be paired with several spices and herbs. In this extremely simple dish I use a smoky paprika powder and ground \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#corianderseeds\" target=\"_blank\"\u003Ecoriander\u003C\/a\u003E to flavor the cauliflower. It is then roasted gently in the oven to allow the flavors to harmonize and melt with each other. A sensational and remarkably easy way to enjoy this truly fantastic vegetable. \u003C\/p\u003E  \u003Cblockquote\u003E   \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E    \u003Ch4\u003ERoasted Cauliflower and Pearl Onions with Smoky Paprika and Coriander\u003C\/h4\u003E    \u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/coriandercauliflower\" target=\"_blank\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EIngredients \u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E1 cauliflower head, cut into florets – you should have approx. 500g cauliflower florets      \u003Cbr \/\u003E10-15 pearl onions, cut into halves.       \u003Cbr \/\u003E1-2 teaspoons ground \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#corianderseeds\" target=\"_blank\"\u003Ecoriander powder\u003C\/a\u003E       \u003Cbr \/\u003E1-2 teaspoons smoky paprika powder       \u003Cbr \/\u003E2 tablespoons olive oil       \u003Cbr \/\u003ESalt and pepper       \u003Cbr \/\u003EHandful coriander leaves, coarsely chopped       \u003Cbr \/\u003E\u003C\/p\u003E   \u003Cstrong\u003E\u003C\/strong\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E    \u003Col\u003E     \u003Cli\u003EPre-heat oven to approx 200 degrees C.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EIn small bowl combine spices, oil, salt and pepper to taste.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EPlace cauliflower and pearl onions in a larger bowl then drizzle the spiced oil over the vegetables. Toss well to coat.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003ESpread the spiced vegetables in a roasting pan or an ovenproof dish evenly. Bake in the oven for approx. 25 minutes, tossing occasionally until the vegetables are starting to brown. The cauliflower is perfect when it has started to brown slightly and is still crisp and crunchy.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003ESprinkle with coriander leaves and serve warm. \u003C\/li\u003E   \u003C\/ol\u003E    \u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; margin: 0px 20px 0px 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px\" title=\"The Food Guide_1\" border=\"0\" alt=\"The Food Guide_1\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjJY2GfnmZHWAeG7oHmKZFCaDHrRtGmBrbNvtfI3fmj9B3VhffXUm9uK1ilbBQaJQApjyBzOLsxdy7jgQSHRtKzJ_rWEdXBXL-8LzBO9YOotmkjb0UqBNGWf3Ad3FbuxwZbYBCFNA\/?imgmax=800\" width=\"140\" height=\"140\" \/\u003E\u003C\/p\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EThe \u003C\/strong\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search\/label\/Food%20Guide\" target=\"_blank\"\u003E\u003Cstrong\u003EFood Guide\u003C\/strong\u003E\u003C\/a\u003E\u003Cstrong\u003E Tip:\u003C\/strong\u003E \u003C\/p\u003E    \u003Cp\u003E- \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#corianderseeds\" target=\"_blank\"\u003ECoriander powder\u003C\/a\u003E\u003C\/p\u003E    \u003Cp\u003E     \u003Cbr \/\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; margin-left: 0px; border-left-width: 0px; margin-right: 0px\" title=\"Sticky Note Serving Tip\" border=\"0\" alt=\"Sticky Note Serving Tip\" align=\"right\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjXnABUU36_SbBgdshf8jyFbAUAD20qEGZriww4aIesahcV1HA9f50yS5czfdYnw24KXHEML4tHxBgi7aF8NwyccEYWO6zvjWu-T2WsVbQv0v2O3ldmLaNUThLN3cS0lWRER69t1g\/?imgmax=800\" width=\"160\" height=\"111\" \/\u003E       \u003Cbr \/\u003EThis cauliflower makes a fantastic side dish. It can be enjoyed with all kinds of poultry dishes like this \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/09\/daring-bakers-vol-au-vents-with-ricotta.html#ricottaspinachchicken\" target=\"_blank\"\u003Ericotta spinach chicken\u003C\/a\u003E (leave the vol-au-vents out) or a simple \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/02\/lime-chicken-and-vegetable-farro.html\" target=\"_blank\"\u003Elime chicken\u003C\/a\u003E or this \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/flavors-of-italy-turkey-caprese.html\" target=\"_blank\"\u003Egrand turkey caprese\u003C\/a\u003E. As the flavors of the spiced cauliflower is fairly mellow it pairs up perfectly with a \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/03\/cooking-school-german-beef-roulade.html\" target=\"_blank\"\u003EGerman beef roulade\u003C\/a\u003E too. Fish lovers can enjoy this cauliflower with an exquisite \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/07\/spicy-black-sesame-sea-bream-with-corn.html\" target=\"_blank\"\u003ESpicy Black Sesame Sea Bream\u003C\/a\u003E.\u003C\/p\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003E     \u003Cbr \/\u003E\u003C\/p\u003E \u003C\/blockquote\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Chr \/\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E  \u003Cp\u003E\u0026#160;\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Roasted Spiced Cauliflower (3) by MeetaK\" border=\"0\" alt=\"Roasted Spiced Cauliflower (3) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhYvjyBH3Q3JOlhM1FgAlJiKvEKNXCG81D24OLIt4o166vAaNfD060zvDujvAUVVyQ8zqVbuFp9Z19PM115xd6M9C5dpj_pICwveRaZLM1Qrb25O8tzS_GJkz2N934reb9t58zOKQ\/?imgmax=800\" width=\"439\" height=\"678\" \/\u003E \u003C\/p\u003E  \u003Cp\u003EThe spices give the cauliflower a bit of zing without overpowering the natural sweet nutty aromas of the vegetable. It’s low fat, packed with vitamin C and full of healthy nutrition. A perfect guilt-free side. We enjoyed this with a chicken filet, spinach and ricotta dish prepared very similarly to \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/09\/daring-bakers-vol-au-vents-with-ricotta.html#ricottaspinachchicken\" target=\"_blank\"\u003Ethis\u003C\/a\u003E dish. Both Tom and Soeren relished the meal thoroughly. \u003C\/p\u003E  \u003Cp\u003EThanks to everyone for all your lovely wishes and regards on my \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/10\/extra-extra-read-all-about-it.html\" target=\"_blank\"\u003Elast post\u003C\/a\u003E. I was very moved by your spectacular sentiment and am humbly honored. \u003C\/p\u003E  \u003Cp\u003EThis weekend it’s time for The annual Onion Market here in Weimar. Last year I took you for a virtual trip around \u003Ca href=\"http:\/\/www.weimar.de\/en\/tourism\/homepage\/going-out\/events\/markets-and-festivals\/?style=2class%25\" target=\"_blank\"\u003EWeimar’s Onion Market\u003C\/a\u003E. As always, this year both Tom and Soeren will be running the city run, which always accompanies the Onion Market and I will be out and about with my camera trying to capture it all on film. Hope you all have a sensational weekend too.\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EYou might like these easy sides from WFLH:\u003C\/strong\u003E\u003C\/p\u003E  \u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"400\"\u003E\u003Ctbody\u003E     \u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg style=\"display: block; float: none; margin-left: auto; margin-right: auto\" src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/R9kwlbDfgvI\/AAAAAAAAB8I\/sD1v9SO_2Xg\/BakedBeetroot02framed3\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEifHBK1FLzwroKACXfh_zSI5sl1ZQ0iw2sGL6iFez8Jb3ewEnJNe6ip9eG17jVUf7pBRbXwAAvIq-yituD5g-tR-yPPKB5mhD0s0R8eXhTNS-Eiebzwrvw3fOtzlWGVuc9Vz7PXKQ\/ 01a framed[2].jpg?imgmax=800\" width=\"120\" height=\"153\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiL8cGhuK9u24_HyODDUcyTDikimQZewilARGI9NWUIwc-RosYpAe2xlhU2uOeiSPRtiEr5saYoIudwH303ldwKYeWMJwMA_5VVQN75_V94f57MwigmrzVMYaoLh6WRhIkvrd8t5Q\/?imgmax=800\" width=\"120\" height=\"178\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E      \u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/03\/healthy-baked-beetroot-with-apple.html\" target=\"_blank\"\u003EBaked Beetroot with Apple-Horseradish Dip\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/02\/lime-kale-with-beans-and-dill-and.html\" target=\"_blank\"\u003ELime Kale with Beans, Dill and Garlic\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/11\/thanksgiving-menu-planner-turkey.html#JerusalemArtichokeKohlrabiSquash\" target=\"_blank\"\u003ERoasted Thyme Jerusalem Artichoke, Kohlrabi and Butternut Squash\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E   \u003C\/tbody\u003E\u003C\/table\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003EMonthly Mingle\u003C\/a\u003E Reminder\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cimg style=\"margin: 0px 20px 0px 0px; display: inline\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgUKDkdC-UQKQbaPEhrUuXZzM2a0T89BzZ1Nr9CKDhyphenhyphenxwsdo3QpZAkhw8xc3bSLhTYMJnMxdPsI_rGFsZjdBWzJ4Uop2-xXoNm4H92D8v_Z0PcLMpQF3K2NCjUGYqmC0oH-7AfLsA\/[3].jpg?imgmax=800\" width=\"160\" height=\"160\" \/\u003EYou are invited to join \u003Ca href=\"http:\/\/mydiversekitchen.blogspot.com\/\" target=\"_blank\"\u003EAparna\u003C\/a\u003E and me for a cozy and elegant tea party. We would like you to join us and bring along your \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/09\/monthly-mingle-high-tea-treats.html\" target=\"_blank\"\u003EHigh Tea Treats\u003C\/a\u003E.     \u003Cbr \/\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EDeadline is 15th October\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp\u003E\u0026#160;\u003C\/p\u003E  \u003Cp\u003E\u0026#160;\u003Cstrong\u003E\u003Cimg style=\"border-right-width: 0px; margin: 0px 20px 0px 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px\" title=\"DTtip6\" border=\"0\" alt=\"DTtip6\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjfDm9gBOllLH9bThNeZtikGYoDqbsgCPdXoSKJTh34E9OiZstmMqZoK4w99cEls-IalG1Ny1JC-uY2S38wbrx0Uh5kHQBDPejC9XpgCO0lTaWh5lJCNf1R3BwnVUe2qXJygDedAA\/?imgmax=800\" width=\"180\" height=\"118\" \/\u003E\u0026#160;\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/\" target=\"_blank\"\u003E\u003Cstrong\u003EDaily Tiffin\u003C\/strong\u003E\u003C\/a\u003E\u003Cstrong\u003E Reading Tip:\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2009\/09\/rebel-without-cause.html\" target=\"_blank\"\u003ERebel without a cause\u003C\/a\u003E written by \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2006\/11\/new-daily-tiffin.html#deeba\" target=\"_blank\"\u003EDeeba\u003C\/a\u003E\u003C\/p\u003E  \u003Cp\u003E\u0026#160;\u003C\/p\u003E  \u003Cp\u003E\u0026#160; \u003C\/p\u003E  \u003Chr \/\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2009 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E  "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/5775135032492896267\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/10\/roasted-cauliflower-and-pearl-onions.html#comment-form","title":"27 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/5775135032492896267"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/5775135032492896267"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/10\/roasted-cauliflower-and-pearl-onions.html","title":"Roasted Cauliflower and Pearl Onions with Smoky Paprika and Coriander"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh7nd8slxp4f3BeCgCxqrXaI96Xd7x7ec1O7S4F7XG2PVDIKe6ta0wfXKx4gxtlhIh6YzWKuIJtgrRf7HAnhwsrc9uem_0f80y-4hLD6M0jfB6eqJi_P6koHs1ixF0EY_4xE8nWMA\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"27"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-6183211698910507346"},"published":{"$t":"2009-09-21T20:40:00.002+02:00"},"updated":{"$t":"2011-07-12T10:03:25.452+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"photographs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"}],"title":{"type":"text","$t":"CLICK: Saffron – An Ancient Spice"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Saffron (03) by MeetaK\" border=\"0\" alt=\"Saffron (03) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgrGjQGlEJ7hjJV9gQcKvWLuzPaBrqiQ4E-QKgg07k4khRLee_fga_TYaX4vPgoqghAScU08FFTWrK1EuJHaR1ivih0C6TM5Bxe6vkfIXSuzJmjVYMnl1wsnabBx0IDfJVtulNUZQ\/?imgmax=800\" width=\"449\" height=\"676\" \/\u003E\u0026#160; \u003C\/p\u003E  \u003Cp\u003ESaffron, 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. \u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/09\/bollywood-cooking-kesar-di-kheer.html#saffron\" target=\"_blank\"\u003ESaffron\u003C\/a\u003E is my current \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search\/label\/Food%20Guide\" target=\"_blank\"\u003EFood Guide\u003C\/a\u003E feature, and I hope you enjoy reading more about this incredibly precious spice. \u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"http:\/\/jugalbandi.info\/click\/\" target=\"_blank\"\u003EClick\u003C\/a\u003E this month has paired up with the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003EMonthly Mingle\u003C\/a\u003E and is being hosted over at \u003Ca href=\"http:\/\/jugalbandi.info\/\" target=\"_blank\"\u003EJugalbandi\u003C\/a\u003E. With the theme \u003Ca href=\"http:\/\/jugalbandi.info\/2009\/08\/monthly-mingle-and-click-september-2009-heirloom\/#more-12811\" target=\"_blank\"\u003EHeirloom\u003C\/a\u003E both Bee and Jai asked for a challenging entry to both events. But as I decided on submitting my grandmother’s \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/09\/bollywood-cooking-kesar-di-kheer.html\" target=\"_blank\"\u003ESaffron Rice Pudding\u003C\/a\u003E, I knew straight away that saffron was to be my click of choice. \u003C\/p\u003E  \u003Cp\u003EI 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.\u0026#160; A simple shot but hopefully it brings out the depth I was hoping to achieve. \u003C\/p\u003E  \u003Cblockquote\u003E   \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E    \u003Ch3\u003E\u003Cstrong\u003EDetails\u003C\/strong\u003E\u003C\/h3\u003E    \u003Cul\u003E     \u003Cli\u003E\u003Cstrong\u003ECamera:\u003C\/strong\u003E Nikon D70s \u003C\/li\u003E      \u003Cli\u003E\u003Cstrong\u003ELens:\u003C\/strong\u003E Nikkor 18-70mm \u003C\/li\u003E      \u003Cli\u003E\u003Cstrong\u003ETripod:\u003C\/strong\u003E Bilora 1211 \u003C\/li\u003E      \u003Cli\u003E\u003Cstrong\u003EFocal Length\u003C\/strong\u003E: 70 mm \u003C\/li\u003E      \u003Cli\u003E\u003Cstrong\u003EExposure Time:\u003C\/strong\u003E 1\/60 sec \u003C\/li\u003E      \u003Cli\u003E\u003Cstrong\u003EAperture:\u003C\/strong\u003E f\/4.5 \u003C\/li\u003E      \u003Cli\u003E\u003Cstrong\u003ELighting\u003C\/strong\u003E: \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/07\/what-girl-wants.html\" target=\"_blank\"\u003ELowel Ego\u003C\/a\u003E lights – one from right and one lighting the back. White bounce in the front to light up some dark patches in the front. \u003C\/li\u003E   \u003C\/ul\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E \u003C\/blockquote\u003E  \u003Cp\u003E Hope you like it too. \u003C\/p\u003E  \u003Chr \/\u003E  \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2009 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E  "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/6183211698910507346\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/09\/click-saffron-ancient-spice.html#comment-form","title":"28 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6183211698910507346"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6183211698910507346"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/09\/click-saffron-ancient-spice.html","title":"CLICK: Saffron – An Ancient Spice"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgrGjQGlEJ7hjJV9gQcKvWLuzPaBrqiQ4E-QKgg07k4khRLee_fga_TYaX4vPgoqghAScU08FFTWrK1EuJHaR1ivih0C6TM5Bxe6vkfIXSuzJmjVYMnl1wsnabBx0IDfJVtulNUZQ\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"28"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-2273000253828705640"},"published":{"$t":"2009-09-18T09:59:00.003+02:00"},"updated":{"$t":"2009-09-19T12:07:39.252+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"CSA"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Farmers Market Picks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces and Dips"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegan"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Tomato Apricot Chunky Chutney"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Tomato Apricot Chutney (01) by MeetaK\" border=\"0\" alt=\"Tomato Apricot Chutney (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjwFXWAbEEc4upSC7uaTsrDaSAf5IrNuj09uPAFaSiTHL6Bjmn_GFkO8eOQ9fKAbxDz961ne9Isa4AzOFIR_Xw4dQ3wFNNsF7t3CeoyayqAggtai-tDrRg4U3UCBFC3rQhvlGo5KQ\/?imgmax=800\" width=\"449\" height=\"676\" \/\u003E\u0026#160;\u0026#160; \u003C\/p\u003E\u003Cp\u003E\u0026quot;You say tomaaahtoh, I say ... sauce!\u0026quot; \u0026quot;You say tomaaytoh, I say ... salad!\u0026quot; \u0026quot;You say tomato, I say ... chutney!\u0026quot; Then I'll say \u0026quot;STOP!\u0026quot; before you give me any more tomatoes!\u003C\/p\u003E\u003Cp\u003EI 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\u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003ENot a bad thing really as they have an incredibly mellow and sweet flavor - just like organic and homegrown vegetables usually do. It's all the goodness in them that makes them taste so good and there was no way I was going to give them always. \u003C\/p\u003E\u003Cp\u003EAfter making tarts and salads, I turned my attention to sugo, ketchup and chutney. I spent a greater part of the previous weekend working my way through the tomatoes. I was extremely pleased with myself and my efficiency.\u0026#160; I honestly dislike waste and when you have such excellent quality produce it’s always a pleasure to can, stew, freeze and preserve them in several different varieties. I know that come Winter we will enjoy the taste of summer again. \u003C\/p\u003E\u003Cp\u003EFor this particular chutney I used simple ingredients from my pantry. I went for a slightly aromatic spiced flavor –not hot – just piquant, which complements the sweetness from the dried apricots and juicy tomatoes. Just a sprinkling of garam masala and this chutney peaks to new flavor levels.\u0026#160;\u0026#160;\u0026#160; \u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Tomato Apricot Chutney Collage (01) by MeetaK\" border=\"0\" alt=\"Tomato Apricot Chutney Collage (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiBz1damboQhjb0yi5sNOojWqUb0gIkNS82UPkbwas95xaDcu8UDyCCzBxzp4sh59X9obPHj5mSJrZVsO-e6soSgQcd7m1_juLgsISPU562itbu82xsEdMvb1ZF-_ZFxohdPBVWzA\/?imgmax=800\" width=\"550\" height=\"413\" \/\u003E \u003C\/p\u003E\u003Cp\u003EDon’t ask me why I chose garam masala for the chutney, probably because it’s the first thing that came to hand or even maybe because it’s a surprise Indian spice mix which really has all the spice flavors I was thinking of, most probably it was due to the fact that I had recently grinded my own garam masala and I could still smell the wonderful mélange of cinnamon, cardamom, cumin, coriander, fenugreek to name a few spices. \u003C\/p\u003E\u003Cp\u003EAs you see I am not calling it an Indian chutney nor is it an Indian inspired chutney simply because it has a sprinkling of an Indian spice in it. It’s just a pretty damn good tasting chutney – thick and chunky with lots of tomatoes, a handful of apricots, a crunchy pepper and plenty of onions. \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Tomato Apricot Chutney (03) by MeetaK\" border=\"0\" alt=\"Tomato Apricot Chutney (03) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi31WrKm8sEVEw1EeEs6dEUXFkquygXOcORGEFpnEFPL67spKQmbMw0hJW4xmShd_TvwP8efTugyrMaEj-bglwsbTjUhnxrUTHqkKlhps2HF8hHLUQj4j0PGQJRjHh-zMqJZdoYvQ\/?imgmax=800\" width=\"449\" height=\"676\" \/\u003E \u003C\/p\u003E\u003Cp\u003EThe best thing about it is that it’s not too much of work. The most is peeling and de-seeding the tomatoes, but after that it just simmers in the pot to make one of the best chutneys I have had in a long time. The cool thing was I was not the only one who thought so! \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003ETomato Apricot Chunky Chutney\u003C\/h4\u003E\u003Cp\u003E\u003Cem\u003E[Printable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/tomatoapricotchutney\" target=\"_blank\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E]\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients \u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E800g tomatoes      \u003Cbr \/\u003E\n400g onions, sliced       \u003Cbr \/\u003E\n1 red bell pepper, cut into thin strips       \u003Cbr \/\u003E\n100g dried apricots, cut into strips       \u003Cbr \/\u003E\n1 tablespoon garam masala       \u003Cbr \/\u003E\n2 bay leaves       \u003Cbr \/\u003E\n1 teaspoon sugar       \u003Cbr \/\u003E\n1\/2 teaspoon salt       \u003Cbr \/\u003E\n2 tablespoon red wine vinegar       \u003Cbr \/\u003E\n2 tablespoons honey mustard       \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPeel the tomatoes. The easiest way to do this is gently score a shallow x on the bottom of the tomato. This helps to peel the tomato easily later. Bring a pot of water to a boil, then place the tomato\/es for 30 seconds. As soon as you notice the skin peeling off remove the tomato\/es and place it in a bowl of ice water. Allow it to rest until completely cooled, then peel. Cut it in half and with a small spoon scoop out the seeds. Discard seeds and peel.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ECut the peeled and seeded tomatoes into quarters.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPut the tomatoes, onions, apricots, bay leaves and red bell pepper in a large saucepan and turn the heat to high. Add sugar, garam masala and salt and bring to a boil, then turn the heat\u0026#160; to medium and simmer, covered, for 40 minutes until the mixture thickens. Stir the mixture occasionally, scraping the bottom of the saucepan.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAdd vinegar and honey mustard and cook for another 5 minutes. Taste and season according to taste.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAllow the chutney to cool completely, then fill in clean \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#sterilizing%20jars\" target=\"_blank\"\u003Esterilized jars\u003C\/a\u003E and refrigerate. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; margin: 0px 15px 0px 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px\" title=\"Sticky Note Kitchen Notes\" border=\"0\" alt=\"Sticky Note Kitchen Notes\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjgNEge_q452lAtgdOnt-OjkpHqSTpvqLmdfMWeEs9KuCrC3gzM4eAPbnlud_TRHlWstzzmUc-3eNMC8cobS6vx6iVGzlOS00OHy0XZmZ0AG3tDJvcyQrMQeZwofWy4DlXudzaw-w\/?imgmax=800\" width=\"160\" height=\"110\" \/\u003E \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003EThe chutney will keep in the refrigerator in the jars for up to 2 months. \u003C\/li\u003E\n\u003Cli\u003EThis is a very versatile chutney and can be enjoyed with grilled meats like lamb or chicken, but it’s also great in sandwiches or on hamburgers and hot dogs. \u003C\/li\u003E\n\u003Cli\u003EIf garam masala is not your spice then use other spices and herbs you prefer. Try adding rosemary or thyme or smoky paprika powder. If you want to spice it up add a few drops of Tabasco sauce or add a finely chopped red\/green chili into the saucepan while it’s simmering. \u003C\/li\u003E\n\u003Cli\u003EUsually if the tomatoes are ripe and aromatic you will get a wonderful flavored, really red chutney, however, if you find the flavor needs a bit of spiking add about 1\/2 tablespoon of tomato paste. \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; margin: 0px 20px 0px 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px\" title=\"The Food Guide_1\" border=\"0\" alt=\"The Food Guide_1\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhh2unMO-_HNK-q4jl0r_VmBjupoKjr6W6hyphenhyphen6KeuiQNMm28UtI1imJiwL_3nAo-pnNQd5S1JjuQsDQ2ptaw9QHhygXL91MfDV1sCA5UYIQj0lj_7bOF1iU5fO4OHAHJLYeVnHRwhg\/?imgmax=800\" width=\"120\" height=\"120\" \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search\/label\/Food%20Guide\" target=\"_blank\"\u003E\u003Cstrong\u003EFood Guide\u003C\/strong\u003E\u003C\/a\u003E\u003Cstrong\u003E Tips:\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E- How healthy are \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/08\/tart-flambe-with-tomatoes-and-creamy.html#tomato\" target=\"_blank\"\u003Etomatoes\u003C\/a\u003E?\u003C\/p\u003E\u003Cp\u003E- What is \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#garammasala\" target=\"_blank\"\u003Egaram masala\u003C\/a\u003E and how can I make my own spice blend?\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\n\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u0026#160; \u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Tomato Apricot Chutney (02) by MeetaK\" border=\"0\" alt=\"Tomato Apricot Chutney (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgM-v9I1eW6BAYx_ADZBTdK6MzT3mWDxHovE-sKVg80_zb29NPzSUMcyem12Zm5bei9hVlV4VDgkILEInFYATBPOpC0R7inxCpPVUQGGXspZLtK7RCRaPq2uzV6WGA8YQxQ826QeA\/?imgmax=800\" width=\"449\" height=\"676\" \/\u003E \u003C\/p\u003E\u003Cp\u003EI took a jar of the chutney to a friend’s place who had invited us to a barbecue. They were grilling lamb chops, \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/10\/monthly-mingle-spaghetti-zucchini-e_12.html#zucchini\" target=\"_blank\"\u003Ezucchini\u003C\/a\u003E marinated in herbs and garlic. The chutney complemented the meal incredibly. It’s tangy sweet flavors highlighted with the slight spiced mixture was just perfect. Between the four of us adults and 3 children we were easily able to polish off a whole jar!\u003C\/p\u003E\u003Ch3\u003E\u003Cstrong\u003EReminder\u003C\/strong\u003E\u003C\/h3\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjFcHOlTuhKvnrr8V0Hws4IOaoq5w06n65zQiqP9MmCxc7VT8_Mn53mIMqjQUIBDRpGNNWyJJExOVg93CZFNlvOMhdS-CPbTKm5AutHIiTEsbaltj5m0oLsoipTzP0TgVMiKoD6zA\/s1600-h\/mm%5B3%5D.jpg\"\u003E\u003Cimg style=\"margin: 0px 15px 0px 0px\" title=\"mm\" border=\"0\" alt=\"mm\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhEAactMsSabB3e2Sk0acffrJzFAi_uqhjgVIPgBOKHL540mr-91rZUG5vdOFLxoVxFdsl3AZvvTyg8WnlbKl7PP4P2Fv81w_Flf037_5xfLlDTwLHCOlS-Y8ktn58Nx5vVerLG2Q\/?imgmax=800\" width=\"164\" height=\"244\" \/\u003E\u003C\/a\u003E\u003Cstrong\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003EMonthly Mingle\u003C\/a\u003E     \u003Cbr \/\u003E\n\u003C\/strong\u003EThis month my lovely guest hosts are the truly wonderful dynamic duo at \u003Ca href=\"http:\/\/jugalbandi.info\/2009\/08\/monthly-mingle-and-click-september-2009-heirloom\/comment-page-1\/#comment-38694\"\u003EJugalbandi\u003C\/a\u003E. They’ve come up with a really sensational theme this month and are pairing this event with their photography event \u003Ca href=\"http:\/\/jugalbandi.info\/click\/\"\u003EClick\u003C\/a\u003E.   \u003Cp\u003E\u003Ca href=\"http:\/\/jugalbandi.info\/2009\/08\/monthly-mingle-and-click-september-2009-heirloom\/\"\u003EHeirloom\u003C\/a\u003E recipes are what you are required to create for this month’s challenge. Old vintage recipes that have endured the test of time. Head on over to Jugalbandi and get all \u003Ca href=\"http:\/\/jugalbandi.info\/2009\/08\/monthly-mingle-and-click-september-2009-heirloom\/\"\u003Ethe details\u003C\/a\u003E. They’re even giving away a prize!\u003C\/p\u003E\u003Cp\u003EDeadline is\u003Cb\u003E September 20th\u003C\/b\u003E.\u003C\/p\u003E\u003Cp\u003EAs my tomato supply slowly diminishes I see my attention needs to be turned to plums and apples slowly piling up. I’ll probably be spending another weekend creating a few mouth-watering yummies with them. \u003C\/p\u003E\u003Cp\u003EHope you all enjoy your weekend!\u003C\/p\u003E\u003Cp\u003E\u003Cfont size=\"7\" face=\"Bickham Script Pro Regular\"\u003EHugs!\u003C\/font\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these tomato sauces from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"400\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg style=\"border-right-width: 0px; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px\" border=\"0\" src=\"http:\/\/lh5.ggpht.com\/blogmeeta\/SQjLgZ5_JjI\/AAAAAAAADQw\/GZD6lvN9MFc\/PizzaSauce01framed2.jpg?imgmax=800\" width=\"120\" height=\"182\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg style=\"border-right-width: 0px; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px\" border=\"0\" src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SLMJJW-y1eI\/AAAAAAAAC30\/GgzjM6NQL_Y\/BatataVada05framed[2].jpg?imgmax=800\" width=\"120\" height=\"154\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Cimg style=\"border-right-width: 0px; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px\" border=\"0\" src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/TomatoesAgrodolce03.jpg\" width=\"120\" height=\"181\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/daring-bakers-pizza-with-caramelized.html#roastedtomatosauce\" target=\"_blank\"\u003ERoasted Tomato Sauce\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/08\/bombay-street-food-vada-pav.html#Tomato%20Tamarind%20Chutney\" target=\"_blank\"\u003ESun-dried Tomato and Tamarind Chutney\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/09\/tomatoes-in-agrodolce-tuscan-experience.html\" target=\"_blank\"\u003ETomatoes in Agrodolce\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u0026#160; \u003Cstrong\u003E\u003Cimg style=\"border-right-width: 0px; margin: 0px 15px 0px 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px\" title=\"DTtip6\" border=\"0\" alt=\"DTtip6\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiKzpNY3lXlvj8mW_ECFJm8KXXupdPjdA7ETantmjUzVwl447QIprm02usuuf0CvpOwM2COmIUpwM_NtWYRjlwKvCSUrzrhMa96Uzs6UxlPGnFGKC5iBYWaXhf7JA3rZ82M_oPgWQ\/?imgmax=800\" width=\"180\" height=\"118\" \/\u003E\u0026#160;\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/\" target=\"_blank\"\u003EDaily Tiffin\u003C\/a\u003E\u003C\/strong\u003E\u003Cstrong\u003E Reading Tip\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2009\/09\/immunization-truth-and-rumor.html\" target=\"_blank\"\u003EImmunization - Truth and Rumor\u003C\/a\u003E written by \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2006\/11\/new-daily-tiffin.html#hilda\" target=\"_blank\"\u003EHilda\u003C\/a\u003E\u003C\/p\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2009 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/2273000253828705640\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/09\/tomato-apricot-chunky-chutney.html#comment-form","title":"44 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2273000253828705640"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2273000253828705640"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/09\/tomato-apricot-chunky-chutney.html","title":"Tomato Apricot Chunky Chutney"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjwFXWAbEEc4upSC7uaTsrDaSAf5IrNuj09uPAFaSiTHL6Bjmn_GFkO8eOQ9fKAbxDz961ne9Isa4AzOFIR_Xw4dQ3wFNNsF7t3CeoyayqAggtai-tDrRg4U3UCBFC3rQhvlGo5KQ\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"44"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-4058959132577031207"},"published":{"$t":"2009-09-14T22:33:00.005+02:00"},"updated":{"$t":"2010-09-22T10:38:46.231+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bollywood Cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Food Guide"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Monthly Mingle"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"}],"title":{"type":"text","$t":"Bollywood Cooking: Kesar di Kheer – Saffron Rice Pudding"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Saffron Rice Pudding (02) by MeetaK\" border=\"0\" alt=\"Saffron Rice Pudding (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgTLarjxW209vPhUYx7qE2MT4Kk8iISDmAdJD9ZNLLBWo0exZxv3zlD4oTo6HmrKBkFOAFDJ0ernBzLdplC5Av9IgUdDtBUu-wlqZozCo_nbDJedxN0vuT7jBHDVAHLtRT1z__QPQ\/?imgmax=800\" width=\"449\" height=\"676\" \/\u003E\u0026#160; \u003C\/p\u003E\u003Cp\u003E\u003Ci\u003EKheer \u003C\/i\u003Eor 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. \u003C\/p\u003E\u003Cp\u003EThe North Indian type, \u003Cem\u003Ekheer\u003C\/em\u003E has accompanied me since my childhood. My nani, my aunts and my mother each had their own particular way of making \u003Cem\u003Ekheer\u003C\/em\u003E and each one was a tad different - almost like their own signature dish. I could always tell who had made the particular \u003Cem\u003Ekheer\u003C\/em\u003E 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 \u003Cem\u003Ekheer\u003C\/em\u003E however that always stood out - it was the queen of \u003Cem\u003Ekheers\u003C\/em\u003E if you might.\u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003ESimply because she added a lovely sprinkling of saffron not only to induce the vibrant yellow but to give it that delicious delicate aroma. She always said saffron was a spice meant to be shared only with the loved ones and that is why every time we came to visit her she made sure she bestowed her love with plenty of saffron in her \u003Cem\u003Ekheer\u003C\/em\u003E. \u003C\/p\u003E\u003Cp\u003EVisiting nani always made me jokingly and lovingly sing a Hindi rhyme with my brother. Roughly translated it went \u0026quot;I'm going to my grandmother's house and when I return I shall be nice and plump!\u0026quot; And every time she set a bowlful of her still warm \u003Cem\u003Ekesar kheer\u003C\/em\u003E on the table I would wink at my brother and hum that rhyme. \u003C\/p\u003E\u003Cp\u003EI was about 6-7 months into my relationship with Tom when we decided to make a trip to California to visit my parents, brother, cousins and aunt in San Francisco. It was time to introduce \u0026quot;the man\u0026quot; in my life to my family. I had my fair share of anxiety. I mean it was going to be a clash of cultures. Germany meets India - in the USA! \u003C\/p\u003E\u003Cp\u003EA few weeks before I had met up with Tom's parents, who were a fairly quiet, serene and easy going folk. The meal we had together was one of the most quiet and uneventful meals I had ever sat down to. In my family it was quite the opposite. We all talk at once and fairly loud so that we can drown out the discussion of the others. Food will be passed around and important decisions made between tandoori chicken and \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/05\/my-favorite-smooth-and-silky-palak.html\" target=\"_blank\"\u003Epalak paneer\u003C\/a\u003E. It's how we tick and I love it. \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Saffron Rice Pudding Collage by MeetaK\" border=\"0\" alt=\"Saffron Rice Pudding Collage by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjTEUjwnkrhqtvDmYLu-R7sZ87W6GzNXJYnWkNTHnAUxfHJO_jp1s7gbSD9fkZj8xOYnOP0OLF1i-qOLOPosPvGwQcfCXrpcv0-R0IcBH9j8_fS-oAF4UNXbyKtwKSZVgEC2HMa6g\/?imgmax=800\" width=\"550\" height=\"413\" \/\u003E\u003C\/p\u003E\u003Cp\u003EThe day came and as we drove up to my aunt's house in SF I was getting more excited - not only because I had not seen some in over a year, some in 5 years but also because a decision could be made between that palak paneer and chicken that might change my life. For better or for worse. \u003C\/p\u003E\u003Cp\u003EMy family were there - seven people standing in the driveway waving and cheering, my brother with a video camera in his hand. I sank a little deeper into our rented car. As we pulled up, my brother went straight to Tom's side, still filming and commentating about who was currently in the picture. Tom just looked like a meek little cat who had been caught with a bag of cat food. As I hugged my clan - there's a lot of hugging in my family - Tom was still stuck in the car. Finally as Tom came out everyone gathered around him, shaking hands and - yes - hugging him. I had to stand back and laugh at the scene. My brother, still with the trusted camera, was catching it all on film. Tom turned to me with adjuration and curiosity all at once in his eyes. \u003C\/p\u003E\u003Cp\u003EWe spent several hours with each other that day and after the initial uproar Tom seemed to feel very comfortable. Then dinner came around and as I have often said on this blog, my family is very food oriented. Food is always being discussed, the next meal is planned during the current one and we love grocery shopping. My mum and aunt had cooked up a feast for a German Kaiser, because I am sure that is what Tom felt when he was asked to take a seat on the opposite head from my father. After dinner we all moved into the family room where we made ourselves comfortable. My mum and aunt brought delicate bowls filled with \u003Cem\u003Ekheer\u003C\/em\u003E. I could not help snickering. I knew what it was but Tom did not. \u003C\/p\u003E\u003Cp\u003E\u0026quot;This smells great!\u0026quot; Tom said as he spooned a fairly large spoonful into his mouth followed directly by another. Then he slowed down and turned to me, \u003C\/p\u003E\u003Cp\u003E\u0026quot;What is this?\u0026quot; he whispered.    \u003Cbr \/\u003E\n\u0026quot;It's Milchreis (rice pudding)\u0026quot; I said cracking up. \u003C\/p\u003E\u003Cp\u003ESee Tom dislikes rice pudding. He will eat it when he is served it but will never ask for it in particular. He's liked a few of my rice pudding versions I've made but it's not something that he eats with gusto. \u003C\/p\u003E\u003Cp\u003ESo, as his face dropped and his mouth full of rice pudding, his eyes narrowed down onto me \u0026quot;How could you?\u0026quot; and all I could do was crack up even more. As we were speaking in German the rest of the family could not understand what we were saying. \u003C\/p\u003E\u003Cp\u003EMy aunt asked, \u0026quot;What's so funny?\u0026quot;    \u003Cbr \/\u003E\n\u0026quot;Oh nothing Tom was just telling me how much he loves your \u003Cem\u003Ekheer\u003C\/em\u003E, masi!\u0026quot;     \u003Cbr \/\u003E\n\u0026quot;Really? Oh - Come Tom take more there is plenty!\u0026quot; she said flattered and full of enthusiasm, filling Tom's bowl again. \u003C\/p\u003E\u003Cp\u003EI was under the table in fits. \u003C\/p\u003E\u003Cp\u003EIt's become a joke in my family. A few years later we did tell them what really happened on that day and now my mum will tease Tom and say \u0026quot;Come Tom I have made some kheer for you!\u0026quot; \u003C\/p\u003E\u003Cp\u003EHowever, truth be told Tom does like the Indian \u003Cem\u003Ekheer\u003C\/em\u003E a lot better than it's German counterpart. He says the spices and the blend of flavors suits his palate more. Then one day I made him my grandmother's \u003Cem\u003Ekheer\u003C\/em\u003E. Saffron, plump yellow raisins, almonds and pistachio, spiced with cardamom and finely grated cinnamon. It was back in 2007 the year she passed away and in my way I wanted to pay tribute to her. Soeren who is the exact opposite of his father could barely wait to get a bowlful. \u003C\/p\u003E\u003Cp\u003E\u0026quot;You know, you do not have to do this!\u0026quot; I told Tom as I set a small portion in front of him.    \u003Cbr \/\u003E\n\u0026quot;It's for your nani!\u0026quot; he said and ate the bowl. \u003C\/p\u003E\u003Cp\u003EHe liked this. He honestly liked it and to date it's the only type of \u003Cem\u003Ekheer\u003C\/em\u003E he will request I make when he is craving the incredible and delicate flavors. It's the saffron I say! It's her spice that bestows love on everyone that enjoys it.\u003C\/p\u003E\u003Ccode\u003E\u003Ca id=\"saffron\" name=\"saffron\"\u003E\u003C\/a\u003E\u003C\/code\u003E  \u003Ch4\u003ESaffron\u003C\/h4\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Saffron by MeetaK\" border=\"0\" alt=\"Saffron by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiKjz4-2Xss-uqEW8ZFUyorC-Du27LkDo0ZGrmi52uy5xbW0HAzI_NuI2-Ouv4YTgBet265KijzZ_LmWZb6kODWeo0j-yM8n0Je2z6Y9uubW2IUEJPni4hHM6zLUUg3U_Vh_-esmg\/?imgmax=800\" width=\"449\" height=\"676\" \/\u003E \u003C\/p\u003E\u003Cp\u003ESaffron in India is used in a variety of sweet and savory dishes. Often when cherished or important guests come to dinner the Indian housewife will show her hospitality and, in certain effect, will flaunt their prosperity by using this precious spice generously. \u003C\/p\u003E\u003Cp\u003EExactly that is what this spice is: the most precious and the most expensive in the world. The first mention of this delicate spice is dated back as far as 1500 BC in the Bible and in several classical writings. Saffron is derived from the Arab word \u003Cem\u003Ezafaran\u003C\/em\u003E, which means yellow. Other derivations come from the Ancient French - \u003Cem\u003Esafran\u003C\/em\u003E, Medieval Latin – \u003Cem\u003Esafranum\u003C\/em\u003E and Middle English – \u003Cem\u003Esafroun\u003C\/em\u003E. \u003C\/p\u003E\u003Cp\u003ESaffron is harvested from the fall-flowering plant \u003Ci\u003ECrocus sativus,\u003C\/i\u003E which is a member of the Iris family. Native to Asia Minor, it has been cultivated for thousands of years and used in medicines, perfumes, dyes, and of course, as an exquisite flavoring for foods and beverages.\u003C\/p\u003E\u003Cp\u003EThe Saffron filaments, or threads, are actually the dried stigmas of the saffron flower,\u003Cem\u003E Crocus Sativus\u003C\/em\u003E. Each flower contains only three stigmas, which must be hand-picked from each flower. More than 75,000 of these flowers are needed to produce just one pound of Saffron filaments, making it the world’s most precious spice.\u003C\/p\u003E\u003Cp\u003ESaffron is available as threads and ground, I strongly recommend always to go for the threads. They will retain their flavor longer and you will be certain to have purchased pure saffron. Often ground saffron is not as strong in it’s aroma and tends to loose flavor over time. Furthermore, ground saffron is easily degraded by adding fillers and other imitations. \u003C\/p\u003E\u003Cp\u003EOne does not need much Saffron for it to go a long way and it is often found in tiny packets\/boxes. And yet, these seemingly tiny amounts will give you pleasure in more than one dish. \u003C\/p\u003E\u003Cp\u003ESaffron threads should be lightly crushed before using, then steeped in the cooking liquid for more flavor. The rule: the longer you steep the saffron threads, the stronger the flavor and color of your dish. For ground saffron, lightly toast and grind the threads yourself.\u003C\/p\u003E\u003Cp\u003ESaffron is readily available in most large grocery stores and Asian\/Middle Eastern shops. I remember once in Dubai – I was looking for Kashmiri saffron but was unable to find it in the supermarket. I found it strange as the supermarket was very well stocked with all sorts of spices. After asking the lady at the cashier, she paged the manager and I was led to a room where the saffron was locked in a safe! So, if you cannot find it in your store ask the manager maybe it’s locked somewhere safe too!\u003C\/p\u003E\u003Cp\u003ESaffron should be stored in air-tight containers in a cool and dark place. Like other spices, saffron is sensitive to light. My nani wrapped the box in a small piece of newspaper to protect it from light and from aging quickly. Usually saffron will keep it’s flavor for up to six months then slowly begin to loose it as it ages. \u003C\/p\u003E\u003Cp\u003EIn my humble opinion I find the Kashmiri and the Iranian saffron the finest of all. Both are uniquely distinctive in terms of aroma and color. Other countries like Spain, Greece, Turkey and Morocco also produce saffron. \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Saffron Rice Pudding (03) by MeetaK\" border=\"0\" alt=\"Saffron Rice Pudding (03) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjm6tJNeBcc4fVvn56PtNhHNeOrXGdA_9Su3H9s1O5FDj8haKB7zakyLY5HAAtGxwxZTCkivGm-v-HgCEYwq5z7jnhNkTOjzAjHcX83ZlRq0_p-x6hK7SeAAAJgVC_yyq6wNienSA\/?imgmax=800\" width=\"449\" height=\"676\" \/\u003E \u003C\/p\u003E\u003Cp\u003EWhenever I miss my nani I can’t help but take out my pot and set out the spices and other ingredients, then in quiet contemplation begin stirring and steeping. I am lucky, as my mother regularly sends me Iranian\/Kashmiri saffron, Iranian pistachios and golden Iranian raisins and all these are just the perfect ingredients to make a delectable and elegant dessert. My nani’s beautiful \u003Cem\u003EKesar di Kheer\u003C\/em\u003E – Saffron Rice Pudding.\u0026#160; \u003C\/p\u003E\u003Cp\u003EThis is an old recipe with deep meaning for me. And it’s not easy for me to share it – it’s the truth. I’m giving away a deep part of me with this recipe. But when Bee and Jai of \u003Ca href=\"http:\/\/jugalbandi.info\" target=\"_blank\"\u003EJugalbandi\u003C\/a\u003E told me what their theme for the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003EMonthly Mingle\u003C\/a\u003E would be I instantly thought of the \u003Cem\u003EKesar di Kheer\u003C\/em\u003E my nani made. It fits perfectly into the \u003Ca href=\"http:\/\/jugalbandi.info\/2009\/08\/monthly-mingle-and-click-september-2009-heirloom\/#more-12811\" target=\"_blank\"\u003EHeirloom\u003C\/a\u003E theme they chose this month. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003EKesar di Kheer – Saffron Rice Pudding\u003C\/h4\u003E\u003Cp\u003E\u003Cem\u003E[Printable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/saffronkheer\"\u003Ehere.\u003C\/a\u003E]\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients \u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E200g long grain \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/06\/risotto-ai-funghi-e-prezzemolo.html#rice\" target=\"_blank\"\u003Erice\u003C\/a\u003E, I prefer to use Aroborio rice as it holds up its shape better      \u003Cbr \/\u003E\n100g fine grained sugar      \u003Cbr \/\u003E\n720 ml milk      \u003Cbr \/\u003E\npinch of saffron, threads      \u003Cbr \/\u003E\n2-3 tablespoons ghee or clarified butter      \u003Cbr \/\u003E\n3-4 \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#greencardamom\" target=\"_blank\"\u003Ecardamom\u003C\/a\u003E pods      \u003Cbr \/\u003E\nhalf a stick \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cinnamon\" target=\"_blank\"\u003Ecinnamon\u003C\/a\u003E      \u003Cbr \/\u003E\n50g \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/in-nutshell-nutology.html#almonds\" target=\"_blank\"\u003Ealmonds\u003C\/a\u003E + more for decoration, skinless and sliced      \u003Cbr \/\u003E\n50g \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/in-nutshell-nutology.html#pistachios\" target=\"_blank\"\u003Epistachios\u003C\/a\u003E + more for decoration, coarsely chopped      \u003Cbr \/\u003E\n30g golden raisins\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003ESteep the saffron threads in a tablespoon warm milk.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn a large saucepan melt the ghee\/clarified butter. Add the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/06\/risotto-ai-funghi-e-prezzemolo.html#rice\" target=\"_blank\"\u003Erice\u003C\/a\u003E and sauté till slightly transparent. Slightly crack the cardamom pods, throw into the saucepan along with the cinnamon stick and continue to sauté for another minute or so.         \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPour in half of the milk and bring to a boil. Gently simmer until some of the milk has been soaked into the rice, stirring occasionally to avoid the rice from sticking to the bottom of the saucepan. Then add the saffron milk and gently stir to incorporate. Finally add sugar, raisins, almonds and pistachios. Pour the remaining milk and simmer on a low until the rice is plump and cooked and the liquid had evaporated. Stir occasionally.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EDivide into bowls and sprinkle with chopped pistachios and sliced almonds. Serve warm. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; margin: 0px 15px 0px 0px; display: inline; border-top: 0px; border-right: 0px\" title=\"The Food Guide_1\" border=\"0\" alt=\"The Food Guide_1\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhS_m1wjUeH9lHGcQkkmv8_jTeoWd8Vpv49wejYT6V_iuplF3AVs5lV5jOIZtJDS2iiX2hHkhb5lntFLMPLorJM6n5VkNDrEzsV6FT4FkAkBDJAr_J7e_UrBdHJyQ42JfjBUhMaPQ\/?imgmax=800\" width=\"120\" height=\"120\" \/\u003E \u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search\/label\/Food%20Guide\" target=\"_blank\"\u003E\u003Cstrong\u003EFood Guide\u003C\/strong\u003E\u003C\/a\u003E\u003Cstrong\u003E tips:\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E- \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#greencardamom\" target=\"_blank\"\u003ECardamom\u003C\/a\u003E – aromatic and powerful      \u003Cbr \/\u003E\n- \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cinnamon\" target=\"_blank\"\u003ECinnamon\u003C\/a\u003E – sweet and lovely      \u003Cbr \/\u003E\n- \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/in-nutshell-nutology.html#almonds\" target=\"_blank\"\u003EAlmonds\u003C\/a\u003E – delicately flavored and highly versatile      \u003Cbr \/\u003E\n- \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/in-nutshell-nutology.html#pistachios\" target=\"_blank\"\u003EPistachios\u003C\/a\u003E – the queen of nuts\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Saffron Rice Pudding (04) by MeetaK\" border=\"0\" alt=\"Saffron Rice Pudding (04) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh-V-rHFUJ4T7iHYv7DACEwtU16QJS5qogvNUvkI4wxhqRPkJf66PT1hKHf0pG95hN055IhvplAZapJnuS_1TInb_4mpnwCWq6roKGCg6f7_1SJjD5gNkZgR3AxF6uQYcs_Zkf3iQ\/?imgmax=800\" width=\"449\" height=\"676\" \/\u003E \u003C\/p\u003E\u003Cp\u003EThe vivid and glossy yellow this rice pudding has is a pure pleasure to the eyes. The sophisticated and distinctive aromas of the spices will bring a spectacular bouquet to the nose and a comforting spoonful an ardent craving to the stomach. To me this \u003Cem\u003EKheer\u003C\/em\u003E is so much more than just a dish – it’s an awesome, sometimes sad memory of my grandmother. It’s a dish I run to when I seek solace and comfort. To me this \u003Cem\u003Ekheer\u003C\/em\u003E epitomizes my nani in all it’s bold, delicate and spectacular glory. \u003C\/p\u003E\u003Cp\u003EI hope you enjoy it too. \u003C\/p\u003E\u003Cp\u003ELook forward to seeing all your heirloom recipes at this month’s \u003Ca href=\"http:\/\/jugalbandi.info\/2009\/08\/monthly-mingle-and-click-september-2009-heirloom\/#more-12811\" target=\"_blank\"\u003EHeirloom Monthly Mingle\u003C\/a\u003E.\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these family recipes from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"400\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; border-top: 0px; border-right: 0px\" border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEifVg6OPCIE0vuS0TVcp-s62ZP0hmvik1wQA-dpSicc2q6ld43lcwA6yRksw_Y-JncU4abT-oAy9ABE2-8in8dNf3z4lOfA__i0K5QOGyaELfyld3waxsPFHccY0dj2D5RCASdpkg\/ Di Dal 01 framed[2].jpg?imgmax=800\" width=\"120\" height=\"176\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiRWapvMI5sT7uMt7AYYhpmZCvEIRNuTzWIQDj3S06k2isMorYQLj5aYv9fuG5oJKfuInGF7Fold_lkNYU8Wv3osGDLcQkM9YT_krlYE3Nn1H84Q5Uz00_FGOyhcodqHyrTNrkbOw\/ 02 framed[9].jpg?imgmax=800\" width=\"120\" height=\"177\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhxlMwN0wr0LX-lKKPLeUODniUeKqHQl2mQuG1KTSaSkqLqLiyvsBUGLWhnXy_xx9gBbMuFI6Hl4WbQfloDlS7w41aNr-jG1m2_9iakuRnTJZ-hqGM3LSG2VInALAJKi3VCvI7Dsg\/[2].jpg?imgmax=800\" width=\"120\" height=\"197\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/01\/bollywood-cooking-mum-creamy-black.html\" target=\"_blank\"\u003EMum's Creamy Black Lentils - Kaali Maa Di Dal\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/bollywood-cooking-punjabi-aloo-gobi.html\" target=\"_blank\"\u003EPunjabi Aloo Gobi – Spiced Cauliflower and Potatoes\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/08\/bollywood-cooking-egg-curry-in-creamy.html\" target=\"_blank\"\u003EEgg Curry in a Creamy Coconut Gravy\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u0026#160; \u003Chr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2009 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/4058959132577031207\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/09\/bollywood-cooking-kesar-di-kheer.html#comment-form","title":"45 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4058959132577031207"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4058959132577031207"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/09\/bollywood-cooking-kesar-di-kheer.html","title":"Bollywood Cooking: Kesar di Kheer – Saffron Rice Pudding"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgTLarjxW209vPhUYx7qE2MT4Kk8iISDmAdJD9ZNLLBWo0exZxv3zlD4oTo6HmrKBkFOAFDJ0ernBzLdplC5Av9IgUdDtBUu-wlqZozCo_nbDJedxN0vuT7jBHDVAHLtRT1z__QPQ\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"45"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-3505282010454459790"},"published":{"$t":"2009-08-20T21:35:00.003+02:00"},"updated":{"$t":"2009-09-10T14:11:59.547+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cereals\/Grains"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cooking School"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Food Guide"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Herbs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Middle Eastern"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Salads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces and Dips"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Cooking School: Falafel with a Tahini-Yogurt Sauce and a Minty Tabouleh"},"content":{"type":"html","$t":"\u003Cimg alt=\"Falafel ( 02) by MeetaK\" border=\"0\" height=\"676\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjtFM8Vokw2l4d9Q-pXhHZEFoNM7Tp29ZAtwdYYylHQNR6uaDcIA1CqmuD0NRASrG5AtjOri41-yZfzzmH30YZsfBB2pfDnIKuRMWu-CwBSxYqI5ki9IcYyAneZ_BDVosS_1H9q5g\/?imgmax=800\" style=\"border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;\" title=\"Falafel ( 02) by MeetaK\" width=\"449\" \/\u003E\u0026nbsp; \u003Cbr \/\u003E\nThere are many reasons why I love going to visit my parents in Dubai - the main one, of course, is seeing my parents and brother! But also on the top of my list is the food - the Arabic food to be exact. Regulars to my blog will know that I have lived a larger part of my younger years in the Persian Gulf countries and literally grew up on good Lebanese, Egyptian and Syrian cuisine. Thanks to the large expatriate community in these countries we had several friends from these countries who often spoilt us with their large \u003Ci\u003Emezzes\u003C\/i\u003E and delicious dishes.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\nUsually when my mother announces \"Meeta and Soeren are coming!\" to her friends, she straight away gets invitations upon invitations for dinner parties or lunch get-togethers. I have a full calendar before I even have booked the tickets! It's fantastic really as I get to indulge in several delectable dishes, which often give me many ideas to try out in my own kitchen.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOne of my all time favorites has got to be falafel, particularly made with a mixture of fava beans and chickpeas. Depending on where you are eating falafel you will find them made with either fava beans or chickpeas. The purists in Egypt will exclusively make falafel with fava beans, whereas in Lebanon they'll serve their falafel made with chickpeas. Having tried both I settled on making my own with a mixture of both legumes, basically as I love the flavor of fava beans and the chickpeas add a wonderful mellow, creamy highlight.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe traditional falafel originated from Egypt and were (and still are) made only with fava beans. As these wonderful fried balls of delight traveled throughout the Middle East the fava beans were replaced by chickpeas and it is indeed the chickpea falafel that has found immense popularity outside of Egypt.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBasically the legumes (whichever you choose) are soaked and if required, skinned, then they are ground or processed in a food processor with the addition of herbs and spice. Finally the individual patties are deep fried until brown and crispy. Often falafel is served as a type of sandwich in pita bread or other Arabic flat breads, topped with pickles and a \u003Ci\u003Etahini \u003C\/i\u003Esauce.       \u003Cbr \/\u003E\nAlthough I really like the sandwiched version, I prefer to enjoy falafel without the bread. With a side of wonderful minty \u003Ci\u003Etabouleh\u003C\/i\u003E and a tangy yogurt \u003Ci\u003Etahini\u003C\/i\u003E sauce, I personally find the meal more satisfying. I also like to add some sesame seeds to the falafel to give it a crunch and a lovely nutty aroma. Finally besides the cumin I also add a hint of sumac for that wonderful lemony flavor.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ccode\u003E\u003Ca href=\"\" id=\"sumac\" name=\"sumac\"\u003E\u003C\/a\u003E\u003C\/code\u003E    \u003Cbr \/\u003E\n\u003Cb\u003ESumac\u003C\/b\u003E \u003Cb\u003ESpice\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Sumac Spice by MeetaK\" border=\"0\" height=\"676\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEil7CQN-lr9Oa2ytCTYnKdw_s_wl8688Ct_QiinOulziury29vvhx1G4W726nonygRsP-z1gOwWrortVDxrWrlTxUfEHq8jUhvcPTs17JyJ2yC8P5ZPHdUy8gcKP3dk1BKPrinGyw\/?imgmax=800\" style=\"border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;\" title=\"Sumac Spice by MeetaK\" width=\"449\" \/\u003E\u003Cb\u003E\u003C\/b\u003E       \u003Cbr \/\u003E\nSumac spice is that gorgeous delicate spice often used in Arabic cuisine. Sumac spice comes from berries harvested from a bush that can be found in the wild all across the Mediterranean. Not to be confused with poison sumac plant that flourishes in North America, even if it is a close relation! The fact that it has a more agreeable tart and tangy flavor sumac spice is very often substituted for lemon or vinegar.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nDried sumac spice is made by harvesting the small berries then dried and crushed, however, it can also be used fresh. By mashing the berries the resulting sumac juice can be used to flavor various dishes and sauces.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nArabic and Lebanese dishes rely heavily on sumac spice and use it as a spice rub on meats and kebabs. It can also be added to marinades, soups and stews, rice dishes, casseroles, salad dressings, dips, and many other dishes for additional components of flavor. Or simply use sumac spice as a condiment on the table to replace salt and pepper.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nSumac spice is often available outside of the Middle Eastern territories in a ground form, but sometimes the dried whole berries can be purchased in good sorted grocery stores or ethnic markets. One of the most popular herb\/spice blend where sumac is used is in a blend called \u003Ci\u003EZa'atar\u003C\/i\u003E, where sumac spice is mixed with thyme, salt, fennel, and other spices. Each Middle Eastern region does have it's own blend for \u003Ci\u003EZa'atar\u003C\/i\u003E but these are usually the most common spices and herbs used.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI love using sumac in salads, on pizzas, with lamb or also in risottos and pilafs. It's a lovely versatile spice and the next time you are out shopping, see if you can pick up some sumac spice. I am sure you will love it.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Tabouleh (01) by MeetaK\" border=\"0\" height=\"676\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhldH5BZSWyi2AoKBmzcxCgvqf_GFMlLvfeWpvvgoEQSbQ3Rw7TvWkmXJ9r-BlFoWkM-8AW1RYvR3oPGeqr6JqH3gCvfZx4jLQ5KSc92ImiNLM0W14FKiZPQno_vD5TH5JDqJKjpQ\/?imgmax=800\" style=\"border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;\" title=\"Tabouleh (01) by MeetaK\" width=\"449\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI make the tabouleh with bulgur but if you don’t have it on hand use couscous instead. I prefer the course texture of bulgur, parsley and mint add a delicious herby flavor and sumac rounds it up perfectly.\u003Cbr \/\u003E\n\u003Cimg align=\"left\" alt=\"Falafel Recipe Card\" border=\"0\" height=\"224\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiTYvaHBOthmd-vElG2zxerEiKbcxc9Cn_J0bfrmIcVgYYWCLap2ndnBmjGXPxIRD4yYZkm9UbjK_EcdvBplsWz4uzXbedcZZzVtewDAnc1bXDUdH7vFfdDdlrb7Wt2oGiaJso9Cg\/?imgmax=800\" style=\"border-width: 0px; display: inline; margin: 0px 15px 0px 0px;\" title=\"Falafel Recipe Card\" width=\"273\" \/\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cblockquote\u003E\u003Cb\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Ch4\u003EFalafel with a Tahini Yogurt Sauce and a Minty Tabouleh\u003C\/h4\u003E\u003Cb\u003EIngredients\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n[Prinatble version of recipe \u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/falafel\"\u003Ehere\u003C\/a\u003E]  \u003Cbr \/\u003E\n\u003Cu\u003EFalafels\u003C\/u\u003E         \u003Cbr \/\u003E\n250g dried fava beans, peeled and soaked overnight         \u003Cbr \/\u003E\n250g dried chickpeas, soaked overnight         \u003Cbr \/\u003E\nhandful of parsley, chopped         \u003Cbr \/\u003E\n1 onion, coarsely chopped         \u003Cbr \/\u003E\n2-3 garlic cloves, coarsely chopped         \u003Cbr \/\u003E\n1 egg yolk\u0026nbsp; \u003Cbr \/\u003E\n3 tablespoons chickpea flour         \u003Cbr \/\u003E\n2 tablespoons fine breadcrumbs         \u003Cbr \/\u003E\nsalt and pepper         \u003Cbr \/\u003E\n1\/4 teaspoon ground \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cumin\" target=\"_blank\"\u003Ecumin\u003C\/a\u003E\u0026nbsp; \u003Cbr \/\u003E\nsesame seeds         \u003Cbr \/\u003E\n1 teaspoon sumac spice         \u003Cbr \/\u003E\n1 liter oil to fry\u003Cbr \/\u003E\n\u003Cu\u003EYogurt Tahini Sauce\u003C\/u\u003E         \u003Cbr \/\u003E\n200g tahini paste (sesame paste)         \u003Cbr \/\u003E\n1 garlic clove, mashed         \u003Cbr \/\u003E\n150g Greek yogurt         \u003Cbr \/\u003E\n2 teaspoons \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/05\/citrus-craving-lime-brle.html#lime\" target=\"_blank\"\u003Elime\u003C\/a\u003E juice         \u003Cbr \/\u003E\n1 tablespoon good olive oil         \u003Cbr \/\u003E\nsalt         \u003Cbr \/\u003E\n1\/2 teaspoon ground \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#corianderseeds\" target=\"_blank\"\u003E\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#corianderseeds\" target=\"_blank\"\u003Ecoriander powder\u003C\/a\u003E      \u003Cbr \/\u003E\n1 teaspoon sumac spice\u003Cbr \/\u003E\n\u003Cu\u003EParsley \u0026amp; Mint Tabouleh          \u003Cbr \/\u003E\n\u003C\/u\u003E150g bulgur, cooked according to instructions on the packet         \u003Cbr \/\u003E\nsea salt and pepper         \u003Cbr \/\u003E\n4 \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/08\/tart-flambe-with-tomatoes-and-creamy.html#tomato\" target=\"_blank\"\u003Etomatoes\u003C\/a\u003E, finely chopped         \u003Cbr \/\u003E\n1 large bunch parsley, finely chopped         \u003Cbr \/\u003E\n1\/2 bunch mint, finely chopped         \u003Cbr \/\u003E\nJuice and zest of 1 lemon         \u003Cbr \/\u003E\n1\/2 ground \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cumin\" target=\"_blank\"\u003Ecumin powder\u003C\/a\u003E\u0026nbsp; \u003Cbr \/\u003E\n2 tablespoons good olive oil\u003Cb\u003E\u0026nbsp; \u003Cbr \/\u003E\n\u003C\/b\u003Esumac         \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EMethod\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cu\u003EFalafels\u003C\/u\u003E\u003Cbr \/\u003E\n\u003Col\u003E\u003Cli\u003EDrain water from both, fava beans and chickpeas. Put both \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/05\/bollywood-cooking-channa-masala.html#legumes\" target=\"_blank\"\u003Elegumes\u003C\/a\u003E in a food processor, along with the onions, garlic, parsley and mint and process until smooth.           \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAdd the egg yolk, breadcrumbs and chickpea flour and process further. You should have a thick paste-like consistency. Season with 1 teaspoon salt, pepper, cumin powder and sumac. Place in the refrigerator for 30 minutes.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EWith the falafel mixture make walnut sized balls and lightly roll in some sesame seeds. If the mixture begins to stick to your hands, moist them in cold water.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EHeat the oil in a deep fat fryer or a large pot to approx. 180 degrees C.          \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAdd a few of the falafel balls into the hot oil and fry for 2-3 minutes, turning the balls so that they evenly brown on all sides. Allow to drain on kitchen paper towels. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cu\u003EYogurt Tahini Sauce\u003C\/u\u003E\u003Cbr \/\u003E\n\u003Col\u003E\u003Cli\u003EAdd tahini paste, yogurt, garlic, lime juice and olive oil in a bowl and using a pureeing machine mix the mixture well.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ESeason with salt, ground \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#corianderseeds\" target=\"_blank\"\u003Ecoriander\u003C\/a\u003E powder and sumac. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cu\u003EParsley \u0026amp; Mint Tabouleh\u003C\/u\u003E\u003Cbr \/\u003E\n\u003Col\u003E\u003Cli\u003EIn a small mixing bowl whisk together lemon juice and zest, salt, pepper and cumin powder and oil into a thick dressing.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EUsing a fork loosen the bulgur. Place in a large salad bowl and add tomatoes, mint and parsley.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPour the vinaigrette over the bulgur and toss well. Allow for the flavors to infuse – approx. 1 hour. Sprinkle with sumac before serving. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cimg align=\"left\" alt=\"The Food Guide_1\" border=\"0\" height=\"120\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiweTQdwoJwy0MUIVkMVEqM2cloyhVrpZaVa6W9Hgyr4xzhhZnmwks9ARdnKSaSsf0EwT0jTZLDSC_FONIMqB8vO0woBWblYmKYMC2TQ6FzlBYISEFlC7-qq0wRPCdWC6H84yWBJA\/?imgmax=800\" style=\"border-width: 0px; display: inline; margin: 0px 15px 0px 0px;\" title=\"The Food Guide_1\" width=\"120\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search\/label\/Food%20Guide\" target=\"_blank\"\u003EFood Guide\u003C\/a\u003E Tips: \u003Cbr \/\u003E\n- Ripe \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/08\/tart-flambe-with-tomatoes-and-creamy.html#tomato\" target=\"_blank\"\u003Etomatoes\u003C\/a\u003E – selecting and storing for perfect use\u003Cbr \/\u003E\n- More about \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cumin\" target=\"_blank\"\u003Ecumin powder\u003C\/a\u003E and \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#corianderseeds\" target=\"_blank\"\u003Ecoriander powder\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cul\u003E\u003Cli\u003E\u003Cimg align=\"right\" alt=\"Sticky Note 1 Meeta Tip\" border=\"0\" height=\"124\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgaINwxzRzMXxYNjtRr8b8Fxh3r8U8opY9jPjf6hFHHDd36GhH_0kOEWVMgT_1Bs_cdPeYpSBaqiF5-2nr0hSzm1twtdcmmz1hAggr1wXbA1H6XMi43N-16OAPcPxCDG3vgHUYPtA\/?imgmax=800\" style=\"border-width: 0px; display: inline; margin: 0px 0px 0px 15px;\" title=\"Sticky Note 1 Meeta Tip\" width=\"180\" \/\u003ETo see if the oil has reached the right temperature place the handle of a wooden spoon in the oil and if small bubbles form around the handle your oil is ready.           \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EWhile frying the falafels only add a few balls to the pot at one time so that they do not stick to each other while frying.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003C\/ul\u003E\u003C\/blockquote\u003E\u003Chr \/\u003E\u003Cb\u003EVerdict\u003C\/b\u003E \u003Cbr \/\u003E\n\u003Cimg alt=\"Falafel ( 04) by MeetaK\" border=\"0\" height=\"676\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhyQc97sA3AyOfSTGLYOs8k7j9o1n05LRUEiMN9WutKxH74Q_oNATDXwevaGL_RwFDnqBbWWEifWEBdLr1YpFAWuV4fTRMsWbfuDLIjeC1ZnBT5KWveUzPMOSr25GA5XVwp3rmNzg\/?imgmax=800\" style=\"border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;\" title=\"Falafel ( 04) by MeetaK\" width=\"449\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA palatable meal to say the least. Soeren can pretty much dive into the yogurt tahini dip. I have to make double portions as he wants it spread on almost everything - sandwiches, wraps etc. The falafel are his favorite and usually, if we have leftovers, he wants it in a sandwich for his lunchbox. Tom and I love the mixture between the hot falafel, blanketed with the nutty flavors of the the tahini sauce and the cool refreshing tabouleh.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIt's Soeren's birthday next week so my weekend is going to be busy with baking and preparations. Hope you all have a great scrumptious weekend!      \u003Cbr \/\u003E\nHugs!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EYou might like these Middle Eastern flavors from WFLH:\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Ctable border=\"0\" cellpadding=\"2\" cellspacing=\"2\" style=\"width: 400px;\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Cimg alt=\"Chickpea Tajine 02 framed\" border=\"0\" height=\"180\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiLxSf-dO5f976icCSAzAAbQX39z2jVnVtgV0ipD9h4sTqilncVtsODgbxBo1urJp3VBpFPZH2oF-90YUBMC0xsruKWb7uTjKxl5VRMvj8exzjJUYtQdA2CGn5aiCZ7HFs-rzN3fg\/?imgmax=800\" style=\"border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;\" title=\"Chickpea Tajine 02 framed\" width=\"120\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Cimg alt=\"OrientalVegies01byMeetaAlbrecht\" border=\"0\" height=\"150\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi9wHSk78iEIzOKwjRWcY9eOdO9aTW2mPT48IvEaXJ2tQXI_oQzkPbYgghZSATck7sWk1JLYgfn-XEU2rz-cKzw50uFdGWuXTVgMjO7aicBhxEh_C3o12akdMLQLqAdswMCyr0_8g\/?imgmax=800\" style=\"border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;\" title=\"OrientalVegies01byMeetaAlbrecht\" width=\"188\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Cimg alt=\"LavashAjvar 01 framed\" border=\"0\" height=\"181\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiKUNbK8Pc9_eK5kNMddM1WKQdWidm7Va0GSSlLcLKhgW7XpOlxo_7UrLtt6w1g-wYT7BGTFoXEbY9AB5MHdy58Ln9zHbaMMrPCve122S99XKOsQhOpLFKYvT6qofOXr8hcmz0Deg\/?imgmax=800\" style=\"border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;\" title=\"LavashAjvar 01 framed\" width=\"120\" \/\u003E \u003C\/td\u003E       \u003C\/tr\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/01\/chickpea-pumpkin-tajine-with-coconut.html\" target=\"_blank\"\u003EChickpea Pumpkin Tajine With Coconut Couscous \u0026amp; Coconut Chutney\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/arabesque-baba-ghanouj-with-warm.html\" target=\"_blank\"\u003EWarm Vegetable Salad\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/daring-bakers-lavash-crackers-and-ajvar.html\" target=\"_blank\"\u003ELavash Crackers and Ajvar Dip\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Chr \/\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2009 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/3505282010454459790\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/08\/cooking-school-falafel-with-tahini.html#comment-form","title":"60 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3505282010454459790"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3505282010454459790"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/08\/cooking-school-falafel-with-tahini.html","title":"Cooking School: Falafel with a Tahini-Yogurt Sauce and a Minty Tabouleh"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjtFM8Vokw2l4d9Q-pXhHZEFoNM7Tp29ZAtwdYYylHQNR6uaDcIA1CqmuD0NRASrG5AtjOri41-yZfzzmH30YZsfBB2pfDnIKuRMWu-CwBSxYqI5ki9IcYyAneZ_BDVosS_1H9q5g\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"60"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-4103913854139877337"},"published":{"$t":"2009-05-07T21:53:00.003+02:00"},"updated":{"$t":"2009-09-11T08:00:13.047+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Farmers Market Picks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"}],"title":{"type":"text","$t":"Rhubarb Spiced Coffee Cake"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cimg title=\"SpicedRhubarbCoffeeCake02\" style=\"border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px\" height=\"696\" alt=\"SpicedRhubarbCoffeeCake02\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjOUQRp0uBLeBpFCrl0D-OdCIR2nXwW0YI9YhZLg9bN2Gi1I2h-HauEo5qIQNWSrFd2TngyHf4wQBtJqcQ4SrHI3sKr86Iv2hxdB3Ud05x9kLcTvhaRTqwJO8wHRaj8LuCv3GeN5Q\/?imgmax=800\" width=\"460\" border=\"0\" \/\u003E \u003C\/p\u003E\u003Cp\u003EWinters are great as it brings along the wonderful spice aromas into my baking. Cardamom, cloves, nutmeg and allspice are common spices often used in Christmas cookies and cakes throughout the cooler months. However Spring and Summer are the best, because with these seasons comes the burst of sweet, juicy, tangy, succulent and colorful plethora of fruit and berries. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EIt seems our weather just cannot decide. Should winter be banished once for all to allow the warm rays of Spring sun to engulf us or if it still requires the dull, wet and \u003Cem\u003Ebrrrr\u003C\/em\u003E-cold days to keep us at home wrapped up in cozy blankets, sipping on warming teas or cocoa. \u003C\/p\u003E\u003Cp\u003EAnd because the weather cannot decide - I was unable to decide in which direction I wanted to take my cake for the latest edition of the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/04\/monthly-mingle-32-spring-cakes.html\"\u003EMonthly Mingle Spring Cakes\u003C\/a\u003E. I knew I wanted to showcase rhubarb in my cake creation because early Spring is always about rhubarb to me. As April begins to roll around I can hardly wait to get my hands on the first of the rhubarb. To me seeing rhubarb at the markets is the first sign that Spring has arrived.\u003C\/p\u003E\u003Cp\u003ETypically rhubarb is paired with strawberries but there are so many great and innovating ways to use this vegetable. \u003C\/p\u003E\u003Cp\u003EAs I really need to use up my massive collection of spices, collected from all over the world with love and care, before we move I considered the various spices I could pair rhubarb with. I did not have to look far - my \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/11\/persimmon-spice-cake.html\"\u003Epersimmon spice cake\u003C\/a\u003E offered me the perfect basis for my experiment. \u003C\/p\u003E\u003Cp\u003E\u003Cimg title=\"SpicedRhubarbCoffeeCake01\" style=\"border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px\" height=\"696\" alt=\"SpicedRhubarbCoffeeCake01\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhC7h-PoqI5QFq5EQmjAV3n8NrxEVvafeSaYnxhKWlVG-gccsjzTQCX-Oqjbx5Aa23WApIunCZ-FpWjHyozNAF-w8h48n7Set0VEU3n2FoOn5t12xCyyAHBt_jR3nDuu8Jqgbic5A\/?imgmax=800\" width=\"469\" border=\"0\" \/\u003E \u003C\/p\u003E\u003Cp\u003EAn aromatic blend of ground coriander, cloves, cinnamon, allspice and ginger gives this cake an incredible delicious flavor very reminiscent of \u003Ci\u003E\u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Lebkuchen\"\u003ELebkuchen\u003C\/a\u003E\u003C\/i\u003E, maple syrup adds the perfect moistness and earthy sweetness and the rhubarb complements the cake with its puckery sourness.\u003Cimg title=\"Recipe Card-RhubarbCake\" style=\"border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; margin-left: 0px; margin-right: 0px; border-right-width: 0px\" height=\"224\" alt=\"Recipe Card-RhubarbCake\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEijHKUIUzvw2ACO35iwA5V5ugbnTtcqF3glJp2sajjx4vErJ8C2akzgmXnGQMBANLDCUqP2cYRQvAzO2-Rq0IHpJ9Fl0m7voRO4G3qmV3AN2gCdwt9L8UjMWyaTAFaWwSKr-6l7RA\/?imgmax=800\" width=\"273\" align=\"left\" border=\"0\" \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003ERhubarb Spiced Coffee Cake\u003C\/h4\u003E\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/rhubarbspicedcake\" target=\"_blank\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients \u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E300g all-purpose flour              \u003Cbr \/\u003E\n200 - 350g rhubarb, cut into approx. 1.5 com thick pieces (use amount according taste)               \u003Cbr \/\u003E\n1 teaspoon baking powder               \u003Cbr \/\u003E\n1\/2 teaspoon ground cinnamon               \u003Cbr \/\u003E\n1\/2 teaspoon allspice               \u003Cbr \/\u003E\n1\/2 teaspoon ground cloves               \u003Cbr \/\u003E\n1\/2 teaspoon ground coriander               \u003Cbr \/\u003E\n1 teaspoon ground ginger powder               \u003Cbr \/\u003E\n140g + extra butter, softened               \u003Cbr \/\u003E\n100g Muscovado sugar               \u003Cbr \/\u003E\n250g maple syrup               \u003Cbr \/\u003E\n2 eggs, lightly beaten               \u003Cbr \/\u003E\n1 teaspoon bicarbonate of soda\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPre-heat oven to 160-180 degrees C. Butter a 20 cm square springform pan and line with baking paper.                \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ESift flour, baking powder and spices into a bowl. In the food processor, beat together the 140g butter and sugar until fluffy and light. Pour in the maple syrup and beat for a further minute or two.                \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EBring water to a boil in a kettle. Dissolve the bicarbonate of soda in 200 ml of boiling water, then gradually pour into the spout of the food processor.                \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAdd the flour-spice mixture into the food processor and pulse a few times until just incorporated. Pour in the eggs and mix briefly.                \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPour the cake batter into a bowl, then fold in the rhubarb using a spatula.\u0026#160;\u0026#160; \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPour the batter into the prepared springform and bake for 50-60 minutes or when a toothpick inserted into the center of the cake comes out clean. The cake should feel firm and when press it should spring back.                \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ECool cake in the form for 10 minutes then transfer to a wire rack and cool \u003Cimg title=\"Sticky Note Kitchen Notes\" style=\"border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; margin-left: 0px; margin-right: 0px; border-right-width: 0px\" height=\"104\" alt=\"Sticky Note Kitchen Notes\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhCBnyEhyzxD0yHdanJJh3HuZlUVOfHmcw3Mmp9njPJQu1IZzGg7TZ-gs_HlTUWf2xUXCTewCuh63c5NHEVz5jFfR9HNwSkKXer347sJYBMAVMElDRZB_1xjZEX2Pkmb5n693rDxA\/?imgmax=800\" width=\"150\" align=\"right\" border=\"0\" \/\u003Ecompletely. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cul\u003E\u003Cli\u003EUnlike other spice cakes, this one should be eaten within 3-4. Due to the rhubarb it won’t keep fresh much longer. \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ch4\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search\/label\/Food%20Guide\" target=\"_blank\"\u003EFood Guide\u003C\/a\u003E\u0026#160; – Ingredient Discovery\u003Cimg title=\"The Food Guide_1\" style=\"border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; margin: 0px 25px 0px 0px; border-right-width: 0px\" height=\"120\" alt=\"The Food Guide_1\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgjWHJznhhNUbt3uhaeB8KpAg9qvZgYg0M2fotCnMjBm3xRHaCjiMfxv05XC9wdg-6UcE1HSdOPTZ82zBW5YQK3iq563JPvhS0G-BszpWoVoIs4KuNCejoRH_XedcnhtgkVh_dy1A\/?imgmax=800\" width=\"120\" align=\"left\" border=\"0\" \/\u003E\u003C\/h4\u003E\u003Cul\u003E\u003Cli\u003ETips on selecting and storing \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/06\/cooking-school-rhubarb-compote-with.html#rhubarb\" target=\"_blank\"\u003Erhubarb\u003C\/a\u003E \u003C\/li\u003E\n\u003Cli\u003EFollow the spice trail: \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cinnamon\" target=\"_blank\"\u003Ecinnamon\u003C\/a\u003E, \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cloves\" target=\"_blank\"\u003Ecloves\u003C\/a\u003E, \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#corianderseeds\" target=\"_blank\"\u003Ecoriander\u003C\/a\u003E and \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/creamy-ginger-carrot-soup.html#ginger\" target=\"_blank\"\u003Eginger\u003C\/a\u003E. \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cimg title=\"SpicedRhubarbCoffeeCake03 framed\" style=\"border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px\" height=\"696\" alt=\"SpicedRhubarbCoffeeCake03 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhLl22exzGyuXc7p7J5BRLBYMxYyd0gJhA6R3uuUTutTs52KO3lJBErqFGGZZn-d7gjecF7KMzTG5QfESUjBcysBL_QGEvTLrjVexIDd3vTn1sUTNYVqOfIsPOKAhTcfboiuypklg\/?imgmax=800\" width=\"469\" border=\"0\" \/\u003E \u003C\/p\u003E\u003Cp\u003EThe cake was an incredible mix of rich aromas and delicious flavors. I would use more rhubarb however, the next time I make this as although the flavor of rhubarb was very much present, it could have done with a bit more of zesty tartness. I think increasing the rhubarb amount to 300 - 350 g would do it. Due to the maple syrup the cake is not overly sweet but rather adds a deep earthy character, keeping it moist at the same time. Soeren has been taking a lot of the cake to school the past couple of days and really enjoys the flavor combinations. \u003Cimg title=\"MM-Spring Cakes\" height=\"299\" alt=\"MM-Spring Cakes\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjkGeKER_xzeNzM6lzZVNCw501K3aApj9pc40XhQgsCDRON4Dzidt7tE4nldFOeN88jnB6IIZ4U-PfiT2QHJurmXijvfMnZwVoY_i8q15luZJ49ul2bEJHoG1qXhQMD8eJDaIJKww\/?imgmax=800\" width=\"255\" align=\"left\" border=\"0\" \/\u003ETom and my colleagues too found the idea of the mixed spices and rhubarb a great combination and have been indulging in the cake. \u003C\/p\u003E\u003Cp\u003EA lot of colorful and great Spring cakes are being submitted and it seems the mingle is going to be a grand celebration of strawberries, pineapples, lemons, raspberries and other tasty flavors. Maybe you will find time to join us with one of your \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/04\/monthly-mingle-32-spring-cakes.html\" target=\"_blank\"\u003ESpring cake creations\u003C\/a\u003E. See you there!\u003Cimg title=\"apr09\" style=\"border-right: 0px; border-top: 0px; display: inline; margin-left: 0px; border-left: 0px; margin-right: 0px; border-bottom: 0px\" height=\"216\" alt=\"apr09\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhGK_tAWZ5k7iS-4u54gh9nFMucNahL05zQSzjg0lV18cpxKylWbOvoaZSY6ldWRXmIajobmTark7OrilQJGJHhSmFu6NJZBlkozg-t_-uhuCPy_bwRURRRYsuEIOX5PxSeGa_4MQ\/?imgmax=800\" width=\"145\" align=\"right\" border=\"0\" \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIn other exciting news:\u003C\/strong\u003E My picture “\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/04\/click-berryliciously-spring.html\" target=\"_blank\"\u003EBerryliciously Spring\u003C\/a\u003E” won this month’s \u003Ca href=\"http:\/\/jugalbandi.info\/2009\/03\/click-april-2009-springautumn\/\" target=\"_blank\"\u003EClick Spring theme\u003C\/a\u003E in the \u003Ca href=\"http:\/\/jugalbandi.info\/2009\/05\/click-springautumn-the-winners-are\/#more-9769\" target=\"_blank\"\u003Ecategory Concept – The Most Original\u003C\/a\u003E. I am pretty excited and proud to be able to wear this badge on my blog.             \u003Cbr \/\u003E\nThe electronic manufactures \u003Ca href=\"http:\/\/braun.com\/default.html\" target=\"_blank\"\u003EBraun\u003C\/a\u003E have been busy revamping their website and the German section is featuring a few of \u003Ca href=\"http:\/\/braun.de\/de\/household\/adviser\/coffee\/coffee-party-recipes.html\" target=\"_blank\"\u003Emy pictures and recipes in their new recipe section\u003C\/a\u003E. The Global section will follow shortly! Thanks Iris – it was a huge pleasure and a lot of fun working with you! \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these fruity treats from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"400\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E               \u003Ctd align=\"center\" width=\"119\"\u003E\u003Cimg title=\"ApricotOliveOilCakes 03 framed\" style=\"border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; margin-left: 0px; margin-right: 0px; border-right-width: 0px\" height=\"185\" alt=\"ApricotOliveOilCakes 03 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhOqsia7MJ1-96Pqc_Gzfozr9m2_JPpGITJfdN6Jg46aGRV3_d38h2zv2_s4THfVhaomvSZ3azLP6YnyQutkuii2ZOfug1628sJvOISCGicugzSqFgTBosIHg3AI-BorEbuHvE3qA\/?imgmax=800\" width=\"124\" align=\"left\" border=\"0\" \/\u003E \u003C\/td\u003E                \u003Ctd align=\"center\" width=\"140\"\u003E\u003Cimg title=\"Berry Grütze Lemon Buttermilk Mousse 012 framed\" style=\"border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; margin-left: 0px; margin-right: 0px; border-right-width: 0px\" height=\"185\" alt=\"Berry Grütze Lemon Buttermilk Mousse 012 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEirrGEfuTYBTPbe06Br1oIk5H3zXGVKutARB-oW3LyJR37HtY24NKk6l9jX58HTzfRvoX9cE_CTdQjLLc5DG8rUDijLIecJprpTlbVZR5iaqSzmMkP1FpGkpfDBCYIeWTLMEBgRzA\/?imgmax=800\" width=\"124\" align=\"left\" border=\"0\" \/\u003E \u003C\/td\u003E                \u003Ctd align=\"center\" width=\"131\"\u003E\u003Cimg title=\"RaspberryHaselnutCake 03 framed\" style=\"border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; margin-left: 0px; margin-right: 0px; border-right-width: 0px\" height=\"184\" alt=\"RaspberryHaselnutCake 03 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgElGn7cYVG3frbPhLcbEXgOaxRWvqv8reBsnPENgtbVZ7vYz-C2eN0-o1dAV3VVI474n2DlwbyF2nn4aJCZEodL-uDl3j_RvzH4GS9MuAb1BJYW6Mupjxyra9QPhqSQN6PqISh-w\/?imgmax=800\" width=\"124\" align=\"left\" border=\"0\" \/\u003E \u003C\/td\u003E             \u003C\/tr\u003E\n\u003Ctr\u003E               \u003Ctd align=\"center\" width=\"119\"\u003E                 \u003Cp align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/delicious-apricot-olive-oil-tea-cakes.html\" target=\"_blank\"\u003EDelicious Apricot Olive Oil Tea Cakes\u003C\/a\u003E\u003C\/p\u003E\u003C\/td\u003E                \u003Ctd align=\"center\" width=\"140\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/08\/summer-delight-berries-on-lemon.html\" target=\"_blank\"\u003EBerries on Lemon Buttermilk Mousse\u003C\/a\u003E\u003C\/td\u003E                \u003Ctd align=\"center\" width=\"131\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/07\/berrylicious-raspberry-hazelnut-tea.html\" target=\"_blank\"\u003ERaspberry Hazelnut Tea Cake\u003C\/a\u003E\u003C\/td\u003E             \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003EFrom around the blogs:\u003C\/strong\u003E\u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/apotofteaandabiscuit.blogspot.com\/2009\/05\/summer-berry-lemon-drizzle-cake.html\" target=\"_blank\"\u003ESummer Berry Lemon Drizzle Cake\u003C\/a\u003E – A Pot of Tea and a Biscuit \u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/edible-moments.blogspot.com\/2009\/04\/strawberry-mousse-cake.html\" target=\"_blank\"\u003EStrawberry Mousse Cake\u003C\/a\u003E – Edible Moments \u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/adashofsass.com\/2009\/04\/02\/key-lime-cheesecake\/\" target=\"_blank\"\u003EKey Lime Cheesecake\u003C\/a\u003E – A Dash of Sass \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u0026#160;\u003Cstrong\u003E\u003Cimg title=\"DTtip6\" style=\"border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; margin-left: 0px; margin-right: 0px; border-right-width: 0px\" height=\"118\" alt=\"DTtip6\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiwwZjjyG2WXTzn5s_mZAoYaKFx0VS7Ybu_31jfsWVUtKWaHDKrCdw6yaL-bbvLgVi-hpOw6_LipkzFUB2aUoqOpae7MxKIl6iuwOlgFQnu0CFJfS8CUrqZieLA834llSnFONE9gg\/?imgmax=800\" width=\"180\" align=\"left\" border=\"0\" \/\u003E\u0026#160;\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/\" target=\"_blank\"\u003EDaily Tiffin\u003C\/a\u003E Reading Tip: \u003C\/p\u003E\u003Cp\u003E- \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2009\/02\/sourdough-starters-and-mothers.html\" target=\"_blank\"\u003ESourdough Starters\u003C\/a\u003E written by \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2006\/11\/new-daily-tiffin.html#donna\" target=\"_blank\"\u003EDonna\u003C\/a\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2009 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/4103913854139877337\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/05\/rhubarb-spiced-coffee-cake.html#comment-form","title":"42 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4103913854139877337"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4103913854139877337"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/05\/rhubarb-spiced-coffee-cake.html","title":"Rhubarb Spiced Coffee Cake"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjOUQRp0uBLeBpFCrl0D-OdCIR2nXwW0YI9YhZLg9bN2Gi1I2h-HauEo5qIQNWSrFd2TngyHf4wQBtJqcQ4SrHI3sKr86Iv2hxdB3Ud05x9kLcTvhaRTqwJO8wHRaj8LuCv3GeN5Q\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"42"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-3141608231428653214"},"published":{"$t":"2008-12-02T22:09:00.003+01:00"},"updated":{"$t":"2009-10-05T16:49:04.683+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Legumes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Rice\/Pilafs\/Pulaos"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"}],"title":{"type":"text","$t":"Flavors: South African Chicken Biryani"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg title=\"South African Biryani (02) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"602\" alt=\"South African Biryani (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhCUAhBo1G5jJXc2dR471vzoFrvRclEjMayGKVDs7tcFiAvVYvAZoTRj1WAjHCoRpQ4rGktNxU-UJqNLM0nPb1A1h8pF0IXM13xOKD2SII10k-roXtWZUmQEwsgW9MiziYegQUYsw\/?imgmax=800\" width=\"420\" \/\u003E \u003C\/center\u003E  \u003Cp\u003EIt is believed that a culture cannot have a great cuisine unless it is spiced with many outside influences. Should this be true then South African cuisine has got be among the greatest in the world.\u003C\/p\u003E\u003Cp\u003EI was introduced to this cuisine several years ago when a South African friend cooked a delicious \u003Ci\u003E\u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Bobotie\" target=\"_blank\"\u003Ebobotie\u003C\/a\u003E\u003C\/i\u003E for me. The several layers of flavor in this one dish were incredible and it prompted me to look a little more deeply into the food from South Africa.\u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EThe pre-colonial South Africa was largely characterized by a variety of fruits, nuts, wild plants and game. Later the European colonists brought their cooking styles with them. Although the cuisine of South Africa is known as Cape Dutch, it was the slaves, imported from Bengal, Java and Malaysia, who influenced the food of South Africa more than anyone else. \u003C\/p\u003E\u003Cp\u003EToday the resultant kaleidoscope - the famous \u0026quot;rainbow\u0026quot; - applies not only to the people but to the food, for one finds in South Africa the most extraordinary range of cuisines.\u003C\/p\u003E\u003Cp\u003EOne dish that I personally enjoy is this rice prepared in a typical Biryani-style well known on the Indian subcontinent. Flavors of cumin, coriander seeds, cloves and cinnamon, to name just a few spices, highlight the dish and potatoes, chicken and peas bring texture and color. \u003C\/p\u003E\u003Cp\u003EThe recipe is adapted from one of my favorite cookbook authors, Madhur Jaffrey and her incredible \u0026#8220;\u003Ca href=\"http:\/\/astore.amazon.com\/whsfoluho-20\/detail\/0091874157\" target=\"_blank\"\u003EUltimate Curry Bible\u003C\/a\u003E\u0026#8221;. An incredible book with over 150 recipes covering curries from all around the world. A must have!\u0026#160; \u003C\/p\u003E\u003Ccenter\u003E\u003Cimg title=\"South African Biryani (0) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"511\" alt=\"South African Biryani (03) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhXmyMqOM3JxWzR85JsCDM-nPYTyS5FQqvL-VgSSaU_fuUNDjkO6ibNNjWpWxh_FX_mowSGkqXaV8kbjjX7uIIi4hy0bnNLDFvFBxCYotbNYK0yk3fdWn1R5sz29y9MD2VoZ5Z0IQ\/?imgmax=800\" width=\"420\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EWhile the Indian Mogul biryani is mild, elegant and refined, the South African counterpart has temperament, is aromatic and piquant - a very thrilling experience. Don't get put off by the long ingredient list - this is one dish that is worth every spice, every item on the list. \u003C\/p\u003E\u003Cp\u003EYou will notice that the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/06\/risotto-ai-funghi-e-prezzemolo.html#rice\" target=\"_blank\"\u003Erice\u003C\/a\u003E used is parboiled Basmati rice, it's more robust and will forgive small cooking errors, unlike the more sensitive Basmati rice. Normally Indian\/Asian supermarkets carry parboiled Basmati rice, however you can use any parboiled long-grain rice should you not find it. \u003C\/p\u003E\u003Ch3\u003EDon't Forget\u003C\/h3\u003E\u003Cp\u003E\u003Cimg style=\"margin: 0px 15px 0px 0px\" height=\"125\" alt=\"MM low-sugar sweet treats\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEim7NTS7C2bh1cEMxDWMsHIA890QkQFAJ-3Xuq_clk8NjodFtUL_aCEiWo7tlPxISP6sKCvte6-fa3PzRMENfxBxKJaaR5GSVPRtCjs16rm0_7lRbKtrqKe1PUPcEX_k25w1EoFUA\/?imgmax=800\" width=\"170\" align=\"left\" border=\"0\" \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\nThis month the team over at the \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/\"\u003EDaily Tiffin\u003C\/a\u003E are hosting the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\"\u003EMonthly Mingle\u003C\/a\u003E. We are all looking forward and eagerly awaiting your ideas and creations to this session's theme - \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2008\/11\/announcing-monthly-mingle-27-low-sugar.html\"\u003ELow-Sugar Treats\u003C\/a\u003E. Come on over and share your healthy treats. \u003C\/p\u003E\u003Cp\u003EThe deadline is \u003Cstrong\u003EDecember 8th, 2008\u003C\/strong\u003E. See you there.       \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003ERecipe: South African Chicken Biryani\u003C\/h4\u003E\u003Cp\u003E\u003Cfont size=\"1\"\u003E(Recipe adapted from Madhur Jaffrey's \u003C\/font\u003E\u003Ca href=\"http:\/\/astore.amazon.com\/whsfoluho-20\/detail\/0091874157\" target=\"_blank\"\u003E\u003Cfont size=\"1\"\u003EUltimate Curry Bible\u003C\/font\u003E\u003C\/a\u003E\u003Cfont size=\"1\"\u003E)\u003C\/font\u003E\u003C\/p\u003E\u003Cp\u003EFor 8 portions\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients          \u003Cbr \/\u003E\n\u003C\/strong\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/sachickenbiryani\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cu\u003EMarinating the chicken\u003C\/u\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E300g onions, cut into rings, then deep fried until brown and crispy       \u003Cbr \/\u003E\n1.5 kg chicken, de-skinned and cut into pieces        \u003Cbr \/\u003E\n350 ml thick natural yogurt, whisked        \u003Cbr \/\u003E\n1 tablespoon fresh \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/creamy-ginger-carrot-soup.html#ginger\" target=\"_blank\"\u003Eginger\u003C\/a\u003E, grated        \u003Cbr \/\u003E\n6 garlic cloves, mashed        \u003Cbr \/\u003E\n1 teaspoon saffron strands        \u003Cbr \/\u003E\n2 teaspoons cayenne pepper        \u003Cbr \/\u003E\n2 teaspoon paprika powder        \u003Cbr \/\u003E\n1 tablespoon \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cumin\" target=\"_blank\"\u003Ecumin\u003C\/a\u003E seeds        \u003Cbr \/\u003E\n1 teaspoon \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#turmeric\" target=\"_blank\"\u003Eturmeric powder\u003C\/a\u003E        \u003Cbr \/\u003E\n1 tablespoon ground \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#corianderseeds\" target=\"_blank\"\u003Ecoriander\u003C\/a\u003E        \u003Cbr \/\u003E\n1 medium stick \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cinnamon\" target=\"_blank\"\u003Ecinnamon\u003C\/a\u003E        \u003Cbr \/\u003E\n8 \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cloves\" target=\"_blank\"\u003Ecloves\u003C\/a\u003E        \u003Cbr \/\u003E\n6 \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#greencardamom\" target=\"_blank\"\u003Ecardamom\u003C\/a\u003E pods        \u003Cbr \/\u003E\n1 tablespoon salt        \u003Cbr \/\u003E\n4 teaspoons lemon juice        \u003Cbr \/\u003E\n1 tablespoon peanut oil        \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp\u003E\u003Cu\u003EFor the biryani\u003C\/u\u003E\u003C\/p\u003E\u003Cp\u003E100g \u003Cem\u003Esabut masoor\u003C\/em\u003E dal(whole red lentils), I used \u003Cem\u003Echanna dal\u003C\/em\u003E (gram lentils)        \u003Cbr \/\u003E\n700 ml parboiled Basmati rice, washed        \u003Cbr \/\u003E\n125g fresh or frozen green peas        \u003Cbr \/\u003E\n4 medium potatoes, peeled and quartered        \u003Cbr \/\u003E\n1\/2 teaspoon \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#turmeric\" target=\"_blank\"\u003Eturmeric\u003C\/a\u003E powder        \u003Cbr \/\u003E\n6 tablespoons peanut oil        \u003Cbr \/\u003E\n1 medium stick \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cinnamon\" target=\"_blank\"\u003Ecinnamon\u003C\/a\u003E        \u003Cbr \/\u003E\n5 \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#greencardamom\" target=\"_blank\"\u003Ecardamom\u003C\/a\u003E pods        \u003Cbr \/\u003E\n1 teaspoon \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cumin\" target=\"_blank\"\u003Ecumin\u003C\/a\u003E seeds        \u003Cbr \/\u003E\n30g butter, cut into pieces        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003EWrap the saffron strands in aluminum foil and using a rolling pin gently crush them. Place crushed saffron in a bowl or cup and pour 250 ml hot water over the crushed saffron, cover a let rest for 1 hour. \u003C\/p\u003E\u003Cp\u003ECoarsely chop the fried onion rings and place in a large bowl. Add all the other ingredients for the marinade, except for the chicken pieces. With a wooden spoon mix well, then add half of the saffron water. Mix again to incorporate the mixture. Store the remaining saffron water in the fridge. \u003C\/p\u003E\u003Cp\u003EReserve approx. 120 ml or the marinade mixture, placing in the fridge for it to remain cool. \u003C\/p\u003E\u003Cp\u003EAdd the chicken pieces to the marinade in the bowl and coat all the pieces well. Cover and marinate for 4 - 24 hours. \u003C\/p\u003E\u003Cp\u003EWhen you are ready to prepare the dish, take chicken about an hour before use to bring to room temperature. \u003C\/p\u003E\u003Cp\u003ECook the \u003Cem\u003Esabut masoor dal\u003C\/em\u003E in a large casserole with 750 ml water until boiling. Place the lid, leaving a slit open and simmer for 25 minutes. When soft, drain. \u003C\/p\u003E\u003Cp\u003ESteam the peas for 1-2 minutes, then place in a bowl of cold water to retain the color. Drain. \u003C\/p\u003E\u003Cp\u003EToss the potato pieces with 1\/4 teaspoon salt and 1\/4 turmeric powder until completely coated. \u003C\/p\u003E\u003Cp\u003EIn a large skillet heat oil and on medium heat saut\u0026#233; potatoes on all sides until golden. Remove potatoes with slotted spoon, reserving the oil. \u003C\/p\u003E\u003Cp\u003EBring 5 liters of water with cinnamon stick, cardamom and cumin seeds to a boil. Add 4 teaspoons salt and the rice, carefully stir with a wooden spoon and bring to a boil. Cook for 13 minutes then drain. \u003C\/p\u003E\u003Cp\u003ETake away about 350 ml cooked rice and mix with the reserved marinade. \u003C\/p\u003E\u003Cp\u003EPre-heat oven to 150 degrees C. In a large casserole, that will fit in your oven, add the reserved oil (from the potatoes), a third of the cooked lentils and a third of the peas. \u003C\/p\u003E\u003Cp\u003ESpread out all the chicken, including the marinade, over the peas and lentils. Distribute the remaining peas and lentils over the chicken. Push the potato wedges in between the chicken, lentils and peas. \u003C\/p\u003E\u003Cp\u003ELayer the spiced rice (in the marinade) and the pure rice, then finally spread the butter pieces over the top. \u003C\/p\u003E\u003Cp\u003EDrizzle the reserved saffron water down the sides and over the top of the biryani. Cover the casserole with heavy duty aluminum foil, then with the lid. On medium to high heat, bring the biryani to a high cooking temperature. As soon as steam begins to escape from the foil, put the casserole in the oven and gently roast for 1 1\/2 hours.\u003C\/p\u003E\u003Cp\u003ETo serve: Using a skimmer carefully take out a portion of the biryani out of the casserole and serve on pre-heated plates or platter. Do not mix.\u003C\/p\u003E\u003C\/blockquote\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003EA delectable dish in so many ways. This is so perfect for a larger crowd - so if you plan on entertaining a larger gathering this is a great dish. It can be easily doubled and all you need is a few chutneys and some natural yogurt to enjoy this to it's fullest. The biryani is aromatic and as it is prepared gently in the oven all the flavors are retained keeping it moist and the chicken tender. \u003C\/p\u003E\u003Cp\u003EI thank Srivalli, who has kindly allowed me to send this entry to her \u003Ca href=\"http:\/\/cooking4allseasons.blogspot.com\/2008\/10\/announcing-rice-mela-celebrating-rice.html\" target=\"_blank\"\u003ERice Mela\u003C\/a\u003E event a little past the assigned deadline. Srivalli I hope it was worth it?\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these rice dishes from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"400\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Cimg style=\"border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px\" height=\"120\" alt=\"Black Bean Chilli 01 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhKxOHYctM_vnib5kN_EUW1lDZcWQxVq6p7AFZhuKixItw2si7SHe1R15tbg2nu7mlFR6yTEqI9B8lZZxayr7LL5OaLgeedQCsUaqHO5o3Ec5H4Vhyphenhyphen6Kq-ihbhNXGB8tNMy8AuBLw\/?imgmax=800\" width=\"80\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Cimg style=\"border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px\" height=\"120\" alt=\"PumpkinRisotto 01 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg0JE0A4PsqK9Lz7DOX7Njc4cPIVXk2W0ZoBW3f5Foa1DhHpTOEtwXdfOp16J1ArtoLXtMABzFeRMCFDoVt5YQ-Hazv69NDO_0UNlRjc4V7q9S8SxUYYUVrg0ZvrkNL9Bu-h2D2GQ\/?imgmax=800\" width=\"80\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Cimg style=\"border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px\" height=\"120\" alt=\"Spiced Risotto 01 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhFHEOMDWJDdCDPcYaeK0Ut4AFfPzJUbUBsCmhe8cyG-vgRbbmKD6JFzCBvaHese2YPJRhfzfcyh_UnQfdEexM-BXF9TXwytVI_bgmI4WPNdG9oowAJRGMkIIgOnB1URZlxICShyg\/?imgmax=800\" width=\"78\" border=\"0\" \/\u003E \u003C\/td\u003E       \u003C\/tr\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/05\/flavors-black-bean-chili-with-saffron.html\" target=\"_blank\"\u003EBlack Bean Chili with Saffron Rice and Papaya Guacamole\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/04\/livestrong-pumpkin-risotto-with-shrimps.html\" target=\"_blank\"\u003EPumpkin Risotto with Shrimps\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/02\/sugar-spice-sweet-spiced-risotto-with.html\" target=\"_blank\"\u003ESweet Spiced Risotto with Cherry Compote\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003EFrom around the blogs:\u003C\/strong\u003E\u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/www.greedygourmet.com\/2008\/11\/28\/spiced-chickpea-carrot-raisin-cashew-rice-pilaf\/\" target=\"_blank\"\u003ESpiced Chickpea, Carrot, Raisin and Cashew Pilaf\u003C\/a\u003E - Greedy Gourmet\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/sunitabhuyan.com\/?p=336\" target=\"_blank\"\u003EThree rice and vegetable bake\u003C\/a\u003E - Sunita's World\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/ostwestwind.twoday.net\/stories\/5336009\/\" target=\"_blank\"\u003ESun-dried Tomato and Chicken Pilaf\u003C\/a\u003E - K\u0026#252;chenlatein \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EDaily Tiffin Reading Tip:\u003C\/strong\u003E \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2008\/12\/nail-those-invisible-expenses.html\" target=\"_blank\"\u003ENail those invisible expenses\u003C\/a\u003E by \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2006\/11\/new-daily-tiffin.html#manisha\" target=\"_blank\"\u003EManisha\u003C\/a\u003E\u0026#160;\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/3141608231428653214\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/12\/flavors-south-african-chicken-biryani.html#comment-form","title":"28 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3141608231428653214"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3141608231428653214"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/12\/flavors-south-african-chicken-biryani.html","title":"Flavors: South African Chicken Biryani"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhCUAhBo1G5jJXc2dR471vzoFrvRclEjMayGKVDs7tcFiAvVYvAZoTRj1WAjHCoRpQ4rGktNxU-UJqNLM0nPb1A1h8pF0IXM13xOKD2SII10k-roXtWZUmQEwsgW9MiziYegQUYsw\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"28"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-6214809880559996066"},"published":{"$t":"2008-11-22T16:19:00.001+01:00"},"updated":{"$t":"2008-11-22T16:22:32.601+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thanksgiving\/Christmas Recipes"}],"title":{"type":"text","$t":"Quark Vanilla Panna Cotta with Star Anise Cranberry Compote and Spiced Pecan Brittle"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg title=\"Quark Panna Cotta Cranberry Compote (01) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Quark Panna Cotta Cranberry Compote (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiTmXkV9kMc3kfwRJaQNCHQvqlnIsCvlq5v0vISuZEQk59nIvqJsSmsL1OPu07hwKQsjY5GCgTvtZ8yfYA_mAMBfKBHufV91RZe1gJnldKezD7lqT4V6sVOEGaGk68TJx_k6BNw8w\/?imgmax=800\" width=\"389\" \/\u003E \u003C\/center\u003E  \u003Cp\u003EMaybe it's just that time of year - but I am addicted to spices. After spending a Saturday afternoon playing around with various spices and flavors in the kitchen, the entire house is suffused with a mixture of sweet and sharp fragrances. It's almost like living in a spice store!\u003C\/p\u003E  \u003Cp\u003EI even have small oranges spiked with cloves adorning my Fall tabletop decorations. So, as I relax on the couch to go through my notes, there is that sensational sweet, tangy and clove-\u003Cem\u003Ey\u003C\/em\u003E aroma that lingers in the air.\u003C\/p\u003E \u003Cspan id=\"fullpost\"\u003E   \u003Cp\u003EA little while back when I made \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/quark-recipe.html\" target=\"_blank\"\u003Ehomemade quark\u003C\/a\u003E, I think it hit all the right food tones with you. I received several emails after that post with questions and help shouts. It was exciting to accompany a few of my blog friends as they made homemade quark from that specific post. \u003C\/p\u003E    \u003Cp\u003ESo once the quark is made what can you do with it? - a few wanted to know. If you too are looking for inspiration you can turn to a selection of \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search?q=quark\" target=\"_blank\"\u003Equark recipes\u003C\/a\u003E provided by yours truly. \u003C\/p\u003E    \u003Cp\u003EMaybe your tastebuds will find pleasure in my newest creation. A delightful dessert somewhere between a light and fluffy mousse and a creamy panna cotta. Looking at the method it indeed is prepared like any panna cotta recipe, however with the addition of quark, the dessert takes on a whole new dimension. The quark panna cotta becomes lighter with a slight tangy flavor, it's still rich but airy at the same time. \u003C\/p\u003E    \u003Cp\u003EVery much en vogue, \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/12\/who-likes-cranberries-ginger-chutney_06.html#cranberries\" target=\"_blank\"\u003Ecranberries\u003C\/a\u003E provide a beautiful flavor balance to the sweeter quark panna cotta cream. The cranberry compote is spiced with \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/02\/sugar-spice-sweet-spiced-risotto-with.html#staranise\" target=\"_blank\"\u003Estar anise\u003C\/a\u003E and a hint of \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cinnamon\" target=\"_blank\"\u003Ecinnamon\u003C\/a\u003E, which is found again in the spiced \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/in-nutshell-nutology.html#pecans\" target=\"_blank\"\u003Epecan\u003C\/a\u003E brittle. The pecan brittle is a delicacy in itself, but adding a lovely texture to the entire quark panna cotta and cranberry compote. Spiced with ground \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#greencardamom\" target=\"_blank\"\u003Ecardamom\u003C\/a\u003E, cinnamon and a touch of allspice, you'll find not nibbling on them before the guests arrive extremely arduous!\u003C\/p\u003E    \u003Cp\u003EThis is a perfect make ahead dessert. The quark panna cotta can be made 1-2 days ahead and stored in the refrigerator, the cranberry compote will keep up to a week if stored in an air-tight jars in the refrigerator and the pecan brittle can also be made a day ahead, then stored in a dry air-tight container. All you need to do is assemble the individual components just before serving.\u0026#160; \u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Quark Panna Cotta Cranberry Compote (02) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Quark Panna Cotta Cranberry Compote (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh1uf811lUcl2sdvCBFx5OmNwMlGrivHJMtflGT19qGF_S1TayROdvnkhWvZfbcwpg82qUi_uKkaljY9LNeRefi6ivSu3eHK1xpxPmkVgbtgxI8EBPDocVjLUfDjC7SMeIHf5cv_w\/?imgmax=800\" width=\"394\" \/\u003E\u003C\/center\u003E    \u003Cp\u003EI am just about wrapping up my Holiday menu idea with this post. Next week I have one last treat in store for you. Something for \u0026quot;apr\u0026#232;s dinner\u0026quot;, when the boys are watching football and we girls want to indulge in something more sophisticated. LOL! \u003C\/p\u003E    \u003Ch3\u003EDon't Forget\u003C\/h3\u003E    \u003Cp\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; margin: 0px 15px 0px 0px; border-right-width: 0px\" height=\"125\" alt=\"MM low-sugar sweet treats\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEim7NTS7C2bh1cEMxDWMsHIA890QkQFAJ-3Xuq_clk8NjodFtUL_aCEiWo7tlPxISP6sKCvte6-fa3PzRMENfxBxKJaaR5GSVPRtCjs16rm0_7lRbKtrqKe1PUPcEX_k25w1EoFUA\/?imgmax=800\" width=\"170\" align=\"left\" border=\"0\" \/\u003E \u003C\/p\u003E    \u003Cp\u003E     \u003Cbr \/\u003EThis month the team over at the \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/\" target=\"_blank\"\u003EDaily Tiffin\u003C\/a\u003E are hosting the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003EMonthly Mingle\u003C\/a\u003E. We are all looking forward and eagerly awaiting your ideas and creations to this session's theme - \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2008\/11\/announcing-monthly-mingle-27-low-sugar.html\" target=\"_blank\"\u003ELow-Sugar Treats\u003C\/a\u003E. Come on over and share your healthy treats. \u003C\/p\u003E    \u003Cp\u003EThe deadline is \u003Cstrong\u003EDecember 8th, 2008\u003C\/strong\u003E. See you there. \u003C\/p\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E    \u003Cblockquote\u003E     \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E      \u003Ch4\u003ERecipe: Quark Vanilla Panna Cotta with Star Anise Cranberry Compote and Spiced Pecan Brittle\u003C\/h4\u003E      \u003Cp\u003E\u003Cstrong\u003EIngredients          \u003Cbr \/\u003E\u003C\/strong\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/quarkvanillapannacotta\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E      \u003Cp\u003E\u003Cu\u003EQuark Vanilla Panna Cotta\u003C\/u\u003E         \u003Cbr \/\u003E\u003C\/p\u003E      \u003Cp\u003E300g heavy cream        \u003Cbr \/\u003E250g \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/quark-recipe.html\" target=\"_blank\"\u003Equark\u003C\/a\u003E         \u003Cbr \/\u003E75g sugar         \u003Cbr \/\u003E2 sheets gelatine         \u003Cbr \/\u003E1 vanilla bean, scraped and pod reserved\u003C\/p\u003E      \u003Cp\u003E\u003Cu\u003EStart Anise Cranberry Compote\u003C\/u\u003E\u003C\/p\u003E      \u003Cp\u003E350g fresh \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/12\/who-likes-cranberries-ginger-chutney_06.html#cranberries\" target=\"_blank\"\u003Ecranberries\u003C\/a\u003E         \u003Cbr \/\u003E100 - 150 ml cranberry juice         \u003Cbr \/\u003E2-5 tablespoons sugar, depending on how sweet you like it         \u003Cbr \/\u003E1-2 whole \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/02\/sugar-spice-sweet-spiced-risotto-with.html#staranise\" target=\"_blank\"\u003Estar anise\u003C\/a\u003E         \u003Cbr \/\u003E1\/2 \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cinnamon\" target=\"_blank\"\u003Ecinnamon\u003C\/a\u003E stick         \u003Cbr \/\u003E1 whole allspice\u003C\/p\u003E      \u003Cp\u003E\u003Cu\u003ESpiced Pecan Brittle\u003C\/u\u003E\u003C\/p\u003E      \u003Cp\u003E250g \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/in-nutshell-nutology.html#pecans\" target=\"_blank\"\u003Epecans\u003C\/a\u003E, dry roasted         \u003Cbr \/\u003E4-5 tablespoons sugar         \u003Cbr \/\u003E2-3 tablespoons water         \u003Cbr \/\u003E1\/2 teaspoon ground \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cinnamon\" target=\"_blank\"\u003Ecinnamon\u003C\/a\u003E         \u003Cbr \/\u003E1\/4 teaspoon ground \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#greencardamom\" target=\"_blank\"\u003Ecardamom\u003C\/a\u003E         \u003Cbr \/\u003E1\/8 teaspoon ground allspice         \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E     \u003Cu\u003EQuark Vanilla Panna Cotta\u003C\/u\u003E       \u003Cbr \/\u003E      \u003Cp\u003EIn a saucepan bring the sugar, cream and vanilla, including the pod, to an energetic boil. Reduce heat and simmer for approx 10 minutes, stirring occasionally. \u003C\/p\u003E      \u003Cp\u003ESoak gelatine in cold water for 5 minutes. \u003C\/p\u003E      \u003Cp\u003ERemove saucepan from heat and discard the vanilla pod. Squeeze out the gelatine and dissolve in the hot cream mixture. \u003C\/p\u003E      \u003Cp\u003EIn a small bowl whisk the quark until smooth and creamy. First stir in 2 tablespoons quark into the warm cream mixture, then pour the cream mixture into the quark. Stir to incorporate. \u003C\/p\u003E      \u003Cp\u003EFill 6 individual serving bowls or one large bowl with the quark panna cotta. Place in the refrigerator overnight. \u003C\/p\u003E      \u003Cp\u003E\u003Cu\u003EStart Anise Cranberry Compote\u003C\/u\u003E\u003C\/p\u003E      \u003Cp\u003EIn a large sauce pan add sugar, fresh cranberry and juice. Stir until ingredients have incorporated. Turn heat to medium-high and bring the mixture to a boil. Add the spices, then reduce to medium and allow to simmer until the cranberry mixture has reduced and resembles a thick jelly-like consistency. Taste for sweetness. \u003C\/p\u003E      \u003Cp\u003EDiscard whole spices and set the cranberry compote aside. \u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003ENote:\u003C\/strong\u003E If making ahead the cranberry compote can be stored in \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#sterilizing%20jars\" target=\"_blank\"\u003Esterilized jars\u003C\/a\u003E for up to a week in the refrigerator. \u003C\/p\u003E      \u003Cp\u003E\u003Cu\u003ESpiced Pecan Brittle\u003C\/u\u003E\u003C\/p\u003E      \u003Cp\u003EFirst you need to make a caramel like mixture by adding the sugar and water in a saucepan. Mix with a wooden spoon, then turn up heat and bring to a boil. Reduce heat and simmer until the caramel turns a amber color. This will take 8-10 minutes. \u003C\/p\u003E      \u003Cp\u003EContinue in medium-low heat until the mixture has reduced into a thick syrupy consistency. \u003C\/p\u003E      \u003Cp\u003EPrepare a baking sheet lined with waxed paper. In a bowl large enough to hold the pecans, mix together the ground spices. \u003C\/p\u003E      \u003Cp\u003EOnce your caramel mixture is thick and sticky (the mixture is ready when a small amount dropping in a cup of cold water becomes brittle) add the pecans, stirring quickly to coat the nuts with the sugar. Then add the warm sugared pecans to the bowl with the spices and toss quickly. Turn out the pecans onto the waxed paper and allow to set. \u003C\/p\u003E      \u003Cp\u003EOnce set, coarsely chop the pecans. \u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003EServing\u003C\/strong\u003E: If you are serving the quark panna cotta in individual bowls, once set, add a tablespoon of cranberry compote on top and sprinkle generously with the pecan brittle. Alternatively, if you have made one large bowl, dip a large tablespoon in warm water and scoop out separate portions onto a plate. You can serve the cranberry compote on the side or decoratively around the quark panna cotta portions. Sprinkle with the spiced pecan brittle. \u003C\/p\u003E      \u003Cp\u003E\u0026#160; \u003C\/p\u003E   \u003C\/blockquote\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Quark Panna Cotta Cranberry Compote (03) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Quark Panna Cotta Cranberry Compote (03) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgrsOTBXslgyDfhdaABudnNYcT9CROgdeaVS-S43miaCWoScYF5ysF7XT1kVeYP1Y_LY67kInblJWs2_WPExXGecAgOukAdNwkdjf4r7gijFwVp5WNb9RgMfV_M-gYXBd3S_pjvfw\/?imgmax=800\" width=\"388\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EConclude any dinner with this creamy elegance and you'll have your guests begging for more. Panna cotta is one of my favorite desserts and I have often made several variations, however, with the addition of quark this dessert became a whole new experience. The star anise spiced cranberry compote brings fruity flavor and the spiced pecans a luxurious texture to the entire dessert. The warm spices are soothing, yet tantalizing rounding off your meal perfectly. \u003C\/p\u003E    \u003Cp\u003EI hope I was able to inspire you just a bit with this Holiday menu idea. Maybe you will be able to integrate a few aspects from the menu for your own Holiday meal. If you have any questions let me know either in the comments sections of this post or simply email me. \u003C\/p\u003E    \u003Cp\u003EIf you are looking for more Holiday menu ideas, join me over at \u003Ca href=\"http:\/\/www.foodieview.com\/blog\/\" target=\"_blank\"\u003EFoodieView\u003C\/a\u003E, where in my latest article - \u003Ca href=\"http:\/\/www.foodieview.com\/blog\/2008\/11\/17\/recipe-roundup-the-big-holiday-menu-planner\/\/\" target=\"_blank\"\u003EThe Big Holiday Menu Planner\u003C\/a\u003E, I have compiled an excellent list of appetizers, entr\u0026#233;es, sides and desserts, from all around the blogesphere. \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EYou might like these dessert varieties from WFLH:\u003C\/strong\u003E\u003C\/p\u003E    \u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"400\" border=\"0\"\u003E\u003Ctbody\u003E       \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"150\" alt=\"BananaBriochePudding 07\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhwh546xXYm8l_rySg_h6IbjyCg8SGsFKV2dFskR1bUULzGJ-MQE3Vb6crvv3IDvYeFQ3o_ok5eQyPgNFODsu7lrwaILmNMUzv9tuHtwGecBDLV0yt8OqWAYskTGBgefwOlMobQ_Q\/?imgmax=800\" width=\"98\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u0026#160;\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"105\" alt=\"CantucciniChessecake01\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi-1Um3AyVZb5mobNDS_NGr6vfuFP2yxORtKjX-cc-BS46vEGr4aqATnM91j_HPg_kym6m0kQj-YcCKHHiMx3DkErmQScDZUR8XH4UJyLeZll0FvcOOPI0wXfy-tmZWpb_KTpJ6OA\/?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"150\" alt=\"Lemon Meringue Pie 01\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEixdEhQiC-m_MBDcsDCeAX92bfBquHT8a82iCPG-fMPheu6t4cUOYymBRvFLwzbmDhslNKEbrdj26vwI9PAoHJvc07IOb8vsPOkdWRAJzvIla4cgsTd1gJyxeSeA1zmKRoK7NNVCg\/?imgmax=800\" width=\"100\" border=\"0\" \/\u003E \u003C\/td\u003E       \u003C\/tr\u003E        \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/10\/banana-brioche-pudding-with-baileys.html\" target=\"_blank\"\u003EBanana Brioche Pudding with Baileys Caramel Cream\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/03\/cantuccini-plum-cheese-cakelettes.html\" target=\"_blank\"\u003ECantuccini Plum Cheese Cakelettes\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/01\/tangy-lemon-meringue-pie.html\" target=\"_blank\"\u003ELemon Meringue Pie\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E     \u003C\/tbody\u003E\u003C\/table\u003E    \u003Cp\u003E\u003Cstrong\u003EFrom around the blogs:\u003C\/strong\u003E\u003C\/p\u003E    \u003Cul\u003E     \u003Cli\u003E\u003Ca href=\"http:\/\/www.deliciousdays.com\/archives\/2005\/05\/17\/blueberry-buttermilk-panna-cotta\/\" target=\"_blank\"\u003EBlueberry buttermilk panna cotta\u003C\/a\u003E - Delicious Days \u003C\/li\u003E      \u003Cli\u003E\u003Ca href=\"http:\/\/www.tastingmenu.com\/2007\/04\/09\/recipe-honey-mousse\/\" target=\"_blank\"\u003EHoney Mousse\u003C\/a\u003E - Tasting menu \u003C\/li\u003E      \u003Cli\u003E\u003Ca href=\"http:\/\/souvlakiforthesoul.com\/vanilla-and-cardamom-rice-pudding\" target=\"_blank\"\u003EVanilla \u0026amp; Cardamom Rice Pudding\u003C\/a\u003E - Souvlaki For the Soul \u003C\/li\u003E   \u003C\/ul\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cblockquote\u003E     \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003EDaily Tiffin Reading Tip:\u003C\/strong\u003E \u003C\/p\u003E      \u003Cul\u003E       \u003Cli\u003E\u0026#160;\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2008\/11\/gifts-from-kitchen-chocolate-spoons.html\" target=\"_blank\"\u003EGifts from the kitchen\u003C\/a\u003E by \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2006\/11\/new-daily-tiffin.html#suganya\" target=\"_blank\"\u003ESuganya\u003C\/a\u003E \u003C\/li\u003E     \u003C\/ul\u003E      \u003Cp\u003E\u0026#160;\u003C\/p\u003E   \u003C\/blockquote\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E \u003C\/span\u003E  "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/6214809880559996066\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/11\/quark-vanilla-panna-cotta-with-star.html#comment-form","title":"33 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6214809880559996066"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6214809880559996066"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/11\/quark-vanilla-panna-cotta-with-star.html","title":"Quark Vanilla Panna Cotta with Star Anise Cranberry Compote and Spiced Pecan Brittle"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiTmXkV9kMc3kfwRJaQNCHQvqlnIsCvlq5v0vISuZEQk59nIvqJsSmsL1OPu07hwKQsjY5GCgTvtZ8yfYA_mAMBfKBHufV91RZe1gJnldKezD7lqT4V6sVOEGaGk68TJx_k6BNw8w\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"33"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-3975382984812107965"},"published":{"$t":"2008-11-08T12:58:00.002+01:00"},"updated":{"$t":"2008-11-08T13:22:31.923+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Monthly Mingle"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"}],"title":{"type":"text","$t":"Spiced Chai Latte Cream"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg title=\"Chai Latte Cream (01) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Chai Latte Cream (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgyxx9a_Ydcz3TSN-FuB73-z8ZmjjcXePRoCdJI-0pi6BI2c_oUuxCLMAuGoujcSqgIB-LsWL3BV2XO8uVeaWTcEAiN3pyurUxKIOIaznJs0kIPXCKGbiIpKKmQ-8d_2lPyKXYnww\/?imgmax=800\" width=\"394\" \/\u003E \u003C\/center\u003E  \u003Cp\u003EHello girls! So nice of you to drop by. Quickly come on in out of the cold. I've made steaming cups of chai. Let's get comfy on the sofa - I have some hot news to share. \u003C\/p\u003E  \u003Cp\u003EGuess with whom I spent my evening on Thursday night? Yes - him again. I can't help it he makes me weak! An evening with him and it's just so full of action. From Italy to London to Austria all in one evening! \u003C\/p\u003E \u003Cspan id=\"fullpost\"\u003E   \u003Cp\u003EWhen he looks down at me with those piercing steel blue eyes I get goose bumps all over, when he talks in that refined accent my knees begin to wobble. Did you know he works for the British government? Of course! He even has a fancy employee ID number - 007. But I prefer James - James Bond. :-)\u003C\/p\u003E    \u003Cp\u003EDo you want more chai? Talking about chai - did you know that chai has a fascinating legend?\u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Chai Latte Cream (03) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Chai Latte Cream (03) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiDqaKW9zPIr4Jw96_bnBO44B2IAOnfeFDHk1CM3yrVJa5Ag1hnBK3T7Gho4B3I4e4iP7JmH5dOLoJrn6NjIc7FeRLtaHztRlEWBWbO7jXRsihKX0GXil991jloz-YwFIx81UfAWA\/?imgmax=800\" width=\"394\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EOne of the legends of chai takes us to China more than 5000 years ago. It was said that the ruler Shen Nung was a sharp and sophisticated regent, an adept scientist and a skilled artist. Furthermore, he was provident and he placed high values that the water was boiled prior to consumption for sanitary reasons. \u003C\/p\u003E    \u003Cp\u003EOne day as Shen Nung and his royal court were traveling to a distant province they made a halt under some bushes and trees. As Nung's cook boiled water, a few dry leaves fell into the water and colored the water a deep rust color. Shen Nung however insisted on drinking the water. He found that it was not only refreshing but also invigorating and so, legend has it, the first tea was born. \u003C\/p\u003E    \u003Cp\u003EThis wonderful drink became very popular very quickly and many people appreciated the wonderful flavors and aromas. The tea leaves were given as gifts to dignified guests from all over the world. These guests brought the tea leaves back home so that their kings, monarchs and rulers too could experience the refreshing drink. \u003C\/p\u003E    \u003Cp\u003EAt the time in India the maharajas' preferred drink was a delicate mixture made out of warm milk, sugar, ginger, cardamom and other spices. One clever cook decided to surprise his maharaja with a special drink. He added a few of the tea leaves into the boiling milk and spice mixture creating an exquisite harmonic composition. The tea leaves had a cooling effect balancing the warming character the spices presented. \u003C\/p\u003E    \u003Cp\u003EToday we enjoy this combination of a handful of black or green tea leaves with a touch of \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html\"\u003EIndian spices\u003C\/a\u003E as \u003Cstrong\u003EChai\u003C\/strong\u003E.\u003C\/p\u003E    \u003Cp\u003ETwo different pronunciations have made their way into several other languages today. While the old Chinese character for tea was 茶, it was pronounced differently in various Chinese dialects.The word \u003Cstrong\u003Echai\u003C\/strong\u003E is derived from the the Mandarin spoken word \u003Cem\u003Ech\u0026#225;\u003C\/em\u003E (tscha). During the \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Zhou_Dynasty\" target=\"_blank\"\u003EZhou-Dynasty\u003C\/a\u003E around 700 B.C the pronunciation for tea came from the old Chinese character 荼 t\u0026#250; (te), which became the derivative of our English word tea. \u003C\/p\u003E    \u003Cp\u003ETea (English), Tee (German), th\u0026#233; (French), teh (Indonesian) are all used in our modern day languages and mainly describes the drink using tea leaves and water as created by Nung's cook in our story. On the other hand the words chai (Hindi), Chya (Nepalese), cha (Japanese) and tschai (Russian) are still used to describe the spiced milk and tea mixture created by the Indian maharajas. \u003C\/p\u003E    \u003Cp\u003EFascinating isn't it? Oh I am sorry girls - you are all out of chai. Well I have a little surprise for you. All that story telling has got me craving for something sweet and spicy. So, how about a velvety chai latte cream? You'll need a spoon for the thick, rich and luscious chai latte cream, flavored with cardamom, cinnamon, black pepper, ginger and black tea leaves. The chai latte cream is spicy yet soothing and an invigorating dessert after a heavy dinner. \u003C\/p\u003E    \u003Cp\u003EOh look the boys are here. Good thing I have enough chai latte cream for everyone! \u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Chai Latte Cream (04) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Chai Latte Cream (04) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgIBjM1vRhqcLowlrn8IFnXm8ueph7dZO3sx4aoNHO7pOsZ_zSswafsTcPiOb70jUtG-GICY5PkyUgyVvm-WhsogTedW3aX_qXPqNxfcsEJZQKF3dA8pY9Bkw5_Vq5d8K5E_Jxoxw\/?imgmax=800\" width=\"394\" \/\u003E \u003C\/center\u003E    \u003Cblockquote\u003E     \u003Ch4\u003E\u003Cstrong\u003ERecipe: Spiced Chai Latte Cream\u003C\/strong\u003E\u003C\/h4\u003E      \u003Cp\u003E\u003Cstrong\u003EIngredients          \u003Cbr \/\u003E\u003C\/strong\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/chailattecream\" target=\"_blank\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E      \u003Cp\u003E1\/2l + 1\/8l whole milk        \u003Cbr \/\u003E30g corn starch         \u003Cbr \/\u003E100g heavy cream         \u003Cbr \/\u003E5-7 tablespoons good quality \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Black_tea\" target=\"_blank\"\u003Eblack tea leaves\u003C\/a\u003E         \u003Cbr \/\u003E2 \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cinnamon\" target=\"_blank\"\u003Ecinnamon\u003C\/a\u003E sticks         \u003Cbr \/\u003E4 \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#greencardamom\" target=\"_blank\"\u003Ecardamom\u003C\/a\u003E pods, slightly crushed         \u003Cbr \/\u003E10 black peppercorns, slightly crushed         \u003Cbr \/\u003E3-4 \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cloves\" target=\"_blank\"\u003Ecloves\u003C\/a\u003E         \u003Cbr \/\u003E1\/2 teaspoon \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#fennelseeds\" target=\"_blank\"\u003Efennel seeds\u003C\/a\u003E         \u003Cbr \/\u003E2 tablespoons brown sugar        \u003Cbr \/\u003ECocoa powder\u003C\/p\u003E      \u003Cp\u003EElectric milk whisk        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E      \u003Cp\u003EIn a saucepan bring the 1\/2l milk to a boil, then reduce heat and add the tea leaves, sugar, cinnamon, cardamom, peppercorns, cloves and fennel seeds. Simmer for approx. 1 minute. \u003C\/p\u003E      \u003Cp\u003EAllow to steep for 30 minutes, then strain the milk discarding the tea leaves and spices. Pour the spiced chai milk back into the sauce pan and bring back to a gentle boil.\u003C\/p\u003E      \u003Cp\u003EMeanwhile, mix about 3-4 tablespoons water with the corn starch in a cup and whisk to a thick, smooth mixture. Pour the corn starch mixture into the chai mixture and whisk until it thickens. Keep whisking for approx. 1-2 minutes until you get a pudding like consistency, smooth and creamy free from lumps. \u003C\/p\u003E      \u003Cp\u003ERemove from heat and allow to cool, stirring occasionally. \u003C\/p\u003E      \u003Cp\u003EBeat the cream until stiff, then gently fold into the spiced chai mixture. Divide into four tall glasses and place in the refrigerator to cool for 1-2 hours. \u003C\/p\u003E      \u003Cp\u003EBefore serving heat the 1\/8l milk and with an electric milk whisk beat the milk until nice and frothy. Spoon the milk froth over the chai cream and sprinkle with some cocoa powder.\u003C\/p\u003E      \u003Cp\u003EServe the chai latte cream with almond cookies for a perfect dessert. \u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003EHelpful reads:\u003C\/strong\u003E\u003C\/p\u003E      \u003Cul\u003E       \u003Cli\u003EHow to make a basic \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/06\/indian-breakfast.html#masalachai\" target=\"_blank\"\u003Emasala chai\u003C\/a\u003E \u003C\/li\u003E        \u003Cli\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html\" target=\"_blank\"\u003EEnspiceopedia\u003C\/a\u003E - Spices of India\u003C\/li\u003E     \u003C\/ul\u003E      \u003Cp\u003E\u0026#160;\u003C\/p\u003E   \u003C\/blockquote\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Chai Latte Cream (02) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Chai Latte Cream (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhP2GPKiiZfMsdF961VN2GrIfgQG6IfB5ht8_4Yp4JpjOaGdPZs9Iq0J9cDJlkh1lTmDrgKIItgEPaDhnHTIIEJyjG8K3GSUVzNTcYMBMAnoNWpxRC_jV3qWpVq8GjVqCV69CcVhQ\/?imgmax=800\" width=\"381\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EWhat would you like first? The verdict for the chai latte cream or for the evening with Bond!\u003C\/p\u003E    \u003Cp\u003EWell I'll start with the \u003Cstrong\u003Echai latte cream\u003C\/strong\u003E - it's spicy and it's so different to any other pudding, cream, mousse type of dessert. The fact that there are only 2 tablespoons of sugar makes the chai latte cream not the typical sweet dessert but one that is filled with the spicy aromas of cinnamon, cardamom and co. Yes it's different - but it's bold, full bodied and simply delectable. \u003C\/p\u003E    \u003Cp\u003EAs for \u003Cstrong\u003EQuantum of Solace\u003C\/strong\u003E - while Daniel Craig was hotter, tougher and sexier the film lacked a strong story. In the end my heart belongs to someone else. I am not a sexy Bond girl but a spicy Wolff girl. Even though an evening with Bond is like a roller-coaster ride, I prefer getting comfy on the sofa with my Wolff and his pristine blue-green eyes, sending flutters up my spine and wrapped up in this safe strong arms, spooning spicy chai latte cream and talking into the wee hours of the morning.\u0026#160;\u0026#160; \u003C\/p\u003E    \u003Cp\u003EThis is my entry to the current session of the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003EMonthly Mingle\u003C\/a\u003E where the theme is \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/announcing-monthly-mingle-26-coffee-tea.html\" target=\"_blank\"\u003ECoffee and Tea\u003C\/a\u003E. If you all would like to join in you still have till Monday, November 10 to send your submissions by then. There have been several great looking creations and this is going to be an exciting roundup!\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EYou might like these creamy desserts from WFLH:\u003C\/strong\u003E\u003C\/p\u003E    \u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"400\" border=\"0\"\u003E\u003Ctbody\u003E       \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Cimg style=\"border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px\" height=\"150\" alt=\"ChocPotsCreme 06 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhtguGXGg_8wAjBDdYibBVt5ARYMDhkIzRUbum5-IYt3GXqc708CNsh6dkPbIE_XeRG4gnItlGWLYKlLWeK8QcAe1IyYSsAwNbk_0-jQ5UOsS-_AZxSImUw-JH1Jxh9qp24w9tiWA\/?imgmax=800\" width=\"99\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Cimg style=\"border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px\" height=\"150\" alt=\"PersimmonVerrines 04\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjvehtQJNYXqRTBq7hZ2ApNlVg5JpDFgqfbJKQGRTDYN4cmPbwudmC4omJTiBiGhgYDRdmPNuu_ccrLAEUh3auFthNJYBl-OuYZlJJyHs-kNdTGjWeu0RBBO5VcACNVQYiLimZRhg\/?imgmax=800\" width=\"101\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Cimg style=\"border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px\" height=\"150\" alt=\"SweetPotatoFlan 02\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgVeYeSKklAqXTb7JoOxq54C-gQQq1vRCVcfx8T5fENK1rC7plJmmZq15Rig0sb3mIo-TcJNX4LfN4lacUdOBWDVB_eo7aNhWJ1FCHFVJa48oloQ8mV1d8XVlBrXj7DSWRZRNqxfA\/?imgmax=800\" width=\"81\" border=\"0\" \/\u003E \u003C\/td\u003E       \u003C\/tr\u003E        \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/04\/sweet-spicy-chocolate-chile-pots-de.html\" target=\"_blank\"\u003EChocolate Chile Pots De Cr\u0026#232;me\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/11\/friends-feasts-persimmon-honey-nut.html\" target=\"_blank\"\u003EPersimmon Honey Nut Yogurt Verrines\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/11\/sweet-potato-flan.html\" target=\"_blank\"\u003ESweet Potato Flan\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E     \u003C\/tbody\u003E\u003C\/table\u003E    \u003Cp\u003E\u003Cstrong\u003EFrom around the blogs:\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Ca href=\"http:\/\/chockylit.blogspot.com\/2006\/05\/chocolate-chai-spice-cupcake.html\" target=\"_blank\"\u003EChocolate Chai Spice Cupcake\u003C\/a\u003E - Cupcake Bakeshop      \u003Cbr \/\u003E\u003Ca href=\"http:\/\/80breakfasts.blogspot.com\/2008\/09\/breakfast-23-chai-spiced-oatmeal.html\" target=\"_blank\"\u003EChai Spiced Oatmeal\u003C\/a\u003E - 80 Breakfasts      \u003Cbr \/\u003E\u003Ca href=\"http:\/\/zoebakes.com\/?p=850\" target=\"_blank\"\u003ECreamy Chai Cheesecake\u003C\/a\u003E - Zoe Bakes\u003C\/p\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cblockquote\u003E     \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003EDaily Tiffin Reading Tip:\u003C\/strong\u003E \u003C\/p\u003E      \u003Cul\u003E       \u003Cli\u003E\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2008\/11\/choosing-scents-matter-of-taste.html\" target=\"_blank\"\u003EChoosing Scents - A Matter of Taste\u003C\/a\u003E by \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2006\/11\/new-daily-tiffin.html#dee\" target=\"_blank\"\u003EDee\u003C\/a\u003E\u0026#160;\u003C\/li\u003E     \u003C\/ul\u003E      \u003Cp\u003E\u0026#160;\u003C\/p\u003E   \u003C\/blockquote\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E \u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/3975382984812107965\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/11\/spiced-chai-latte-cream.html#comment-form","title":"37 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3975382984812107965"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3975382984812107965"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/11\/spiced-chai-latte-cream.html","title":"Spiced Chai Latte Cream"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgyxx9a_Ydcz3TSN-FuB73-z8ZmjjcXePRoCdJI-0pi6BI2c_oUuxCLMAuGoujcSqgIB-LsWL3BV2XO8uVeaWTcEAiN3pyurUxKIOIaznJs0kIPXCKGbiIpKKmQ-8d_2lPyKXYnww\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"37"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-4121250313047991381"},"published":{"$t":"2008-11-04T20:15:00.005+01:00"},"updated":{"$t":"2008-12-30T15:03:33.693+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bollywood Cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Poultry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"}],"title":{"type":"text","$t":"Bollywood Cooking: Chicken Tikka Masala"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Chicken Tikka Masala (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiOO23MvNJJf7j2D45a9TOaNj8237NRSXTfg8wPOvMJH5tjsi7xaiHMWuJGYLF_6MAVlezB3GVyALkMwyMNqU3P1ipptVAoW4a7XAZvvm3V-garovu9VJrKJDt3I5DTq40bmrSsxA\/?imgmax=800\" width=\"394\" border=\"0\" \/\u003E \u003C\/center\u003E  \u003Cp\u003EThe chicken tikka masala is known all around the world as one of the most popular Indian dishes. The irony of the chicken tikka masala, better known as CTM, though is that what is often enjoyed in restaurants as a traditional Indian dish has very little to do with authentic Indian cuisine. \u003C\/p\u003E \u003Cspan id=\"fullpost\"\u003E   \u003Cp\u003EWhen Bee of the fantastic blog \u003Ca href=\"http:\/\/www.rasamalaysia.com\/\" target=\"_blank\"\u003ERasa Malaysia\u003C\/a\u003E wrote to me asking me if I would be interested in being a guest writer on her blog I was extremely ecstatic. Bee wanted me to help her show her readers how to cook a chicken tikka masala. She cracked me up when she referred to me as \u0026quot;a real Indian food expert\u0026quot; - I was flattered but modestly and in all honesty admit that I do not consider myself an expert in Indian food and the irony of this is that I am going to be showing Bee and her readers how to cook \u003Cb\u003E\u0026quot;Britain's true national dish\u0026quot;.\u003C\/b\u003E\u003C\/p\u003E  \u003Cp\u003EYou'll find my recipe for \u003Ca href=\"http:\/\/www.rasamalaysia.com\/2008\/11\/chicken-tikka-masala-recipe.html\"\u003Echicken tikka masala\u003C\/a\u003E and the entire post, taking a closer look at the origins of the dish over at \u003Ca href=\"http:\/\/www.rasamalaysia.com\/\"\u003ERasa Malaysia\u003C\/a\u003E. \u003C\/p\u003E    \u003Cp\u003ETell me what you think?\u003C\/p\u003E   \u003Cp\u003EBee, I hope you enjoy this dish as much as we do and thank you for having me over as your guest. \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EYou might like these flavorful chicken dishes from WFLH:\u003C\/strong\u003E\u003C\/p\u003E    \u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E       \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"150\" alt=\"Butter Chicken 01 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhLWK1Cc4XJyI3Bxoh3YqUinXROSTxGuzs42yu5b8TPJ5VUSKlTlQlQtv18cIlKTV7IpZdnxVXI9kxKpdFoKimaTNywpgCJs9G2Czt2YjHnpU67f7HWkHWycbmrw1fMjjXMunwQTg\/?imgmax=800\" width=\"100\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"139\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"104\" alt=\"Chicken Curry01\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhxapTeSaBlMjCII6R3lKEfXoQIO8RUVdPV3uGbSiwrTlSHTfjrZBWsRexgNXcQLtEgWhKUBDlBgavDoy1afM3vthriehsI_hVAjcNE_uXj21xGzP-_5h_yIF1k9wJ7mKXAIM-ILw\/?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"135\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"78\" alt=\"ArabianChicken01\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhJQ_I1FMnCpYo0YoA77bTeLQSw_Jo0wOj0XWYhpVfQAJpUkPhEdMV3Vppg0R5UMEvcMVWkVJB0Pmf3kSiEqb00fkhvRklxxZLFHCkiBxFeqDdmgpSQC9gwtZaqg6LSfmEGBLxnxA\/?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E       \u003C\/tr\u003E        \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/07\/bollywood-cooking-murg-makhani-creamy.html\" target=\"_blank\"\u003EButter Chicken\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"139\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/03\/bollywood-cooking-chicken-curry.html\" target=\"_blank\"\u003EChicken Curry\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"139\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/spicy-arabian-chicken-with-couscous.html\" target=\"_blank\"\u003ESpicy Arabian Chicken\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E     \u003C\/tbody\u003E\u003C\/table\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E \u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/4121250313047991381\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/11\/bollywood-cooking-chicken-tikka-masala.html#comment-form","title":"26 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4121250313047991381"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4121250313047991381"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/11\/bollywood-cooking-chicken-tikka-masala.html","title":"Bollywood Cooking: Chicken Tikka Masala"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiOO23MvNJJf7j2D45a9TOaNj8237NRSXTfg8wPOvMJH5tjsi7xaiHMWuJGYLF_6MAVlezB3GVyALkMwyMNqU3P1ipptVAoW4a7XAZvvm3V-garovu9VJrKJDt3I5DTq40bmrSsxA\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"26"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-3623561434171825852"},"published":{"$t":"2008-11-01T15:35:00.004+01:00"},"updated":{"$t":"2008-11-01T15:42:36.250+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Soups and Stews"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetables"}],"title":{"type":"text","$t":"Barefooted on a Golden Carpet and a Spiced Lamb Pumpkin Goulash"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg title=\"Lamb Pumpkin Goulash (02) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Lamb Pumpkin Gulash (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh00anWhoumX_x_kiRzJ5xq-DjQCcycGGy1cj7yWqYRHPEujsXPoh8T0hr2l9WZoouDtfb9o6ZH2THaSdblA9dPMgJEe9U-k-ia5k61CekUJ_J61zi_2o5zNkDX_zi8tMqpPADAOg\/?imgmax=800\" width=\"394\" \/\u003E \u003C\/center\u003E  \u003Cp\u003EToday I am am giving you a more visual post. Not many words but rather an Autumn feast for the eyes. \u003C\/p\u003E  \u003Cp\u003EBut you all know me, there is almost always food around here! This time is not going to be any different. \u003C\/p\u003E\u003Cspan id=\"fullpost\"\u003E  \u003Cp\u003EIsn't it funny how our bodies adapt to the weather and seasons we are currently in? I was just browsing through a few posts I had written early this summer and there were so many lighter recipes like this \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/06\/mediterranean-flair-couscous-salad.html\" target=\"_blank\"\u003Ecouscous salad\u003C\/a\u003E or that \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/07\/spicy-black-sesame-sea-bream-with-corn.html\" target=\"_blank\"\u003Eblack sesame sea bream with the corn-coriander salad\u003C\/a\u003E. Then of course there were all those gorgeous fresh berry flavored desserts like that delicious \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/06\/sensational-strawberry-panna-cotta-with.html\" target=\"_blank\"\u003Estrawberry panna cotta\u003C\/a\u003E and the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/08\/summer-delight-berries-on-lemon.html\" target=\"_blank\"\u003Elemon buttermilk mousse with berries\u003C\/a\u003E. \u003C\/p\u003E  \u003Cp\u003EThat all seems so far away now. Doesn't it feel like it was eons ago? Right now my body is craving full bodied and robust meals. Stews, roasts and soups are currently the main hits in the kitchen. Even my desserts are richer, perfumed with spices and featuring pumpkins, apples or pears. \u003C\/p\u003E  \u003Cp\u003EThe recipe I am sharing with you fits so perfectly into the Autumn chill. Lamb scented with allspice and cloves and spiced with chili giving the goulash a delectable flavor. Hokkaido pumpkin and carrots add a gentle sweetness rounding off the entire dish wonderfully. \u003C\/p\u003E  \u003Cp\u003EHowever, before I get to the recipe hope you will take a second for a silent prayer for \u003Ca href=\"http:\/\/figswithbri.com\/?p=145\" target=\"_blank\"\u003EBriana\u003C\/a\u003E. \u003C\/p\u003E \u003Ccenter\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"353\" alt=\"Autumn-Wartburg (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh5QYJkabG_ytx7g8oQhBZPwWNlmLeZRwcSy9N6hRp0u6_NYGOK8MFLHeUZgubneiIRrQOFsT3h2gAXm8_SNPZgOnnMgJZHThPoRHTUQlbWHsAipbI4Q1fW9s9AIAIl9LLCT7hclQ\/?imgmax=800\" width=\"520\" border=\"0\" \/\u003E\u0026#160;\u003C\/center\u003E\u003Ccenter\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Autumn-Wartburg (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhaNTzHXzLW0xxbiTOy97NHRBhp-r81grCFmBFobnsyReeGaE0683viJ_9eoWybtw8TPUXhncnZQtiEP-jh0Bj4eXS84kbfmJ-fL5WwqYd0k20rdl3eu7EbdWxLgyfjetc_bF287w\/?imgmax=800\" width=\"359\" border=\"0\" \/\u003E \u003C\/center\u003E  \u003Cp\u003EHere are a few pictures of our recent walk through the Th\u0026#252;ringian forest. Doesn't this make you want to take off your shoes and walk barefooted through the rust and gold colored leaves?\u003C\/p\u003E \u003Ccenter\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Autumn-Wartburg (03) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgPXVS8oZ27HWNmj8UQ5plnAP_9bPHvzxrkOgXFEIaLpfyhW_PNN6Zc9Tkz3czh8NepyrLlAfeGZrmAjEYpqdIs003hUALMSd0_-XYr0KzO0o3kqfSikmQHqFwqVYnnLO9B5tUbxw\/?imgmax=800\" width=\"394\" border=\"0\" \/\u003E\u0026#160;\u003C\/center\u003E\u003Ccenter\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Autumn-Wartburg (05) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEih0n4renRlWvR0dSSzWu3SwYt0gLoWQYy8PhyphenhyphenTrcqzXwnQ6cH58IKWqsuggmsGX0NJwQYCIfJJyzOzo7TpGXKaHpmSZ5kDmgGqHJ6SQ-Wff3CfPy-vfi6rT98ipWXxMTYGZ381Yg\/?imgmax=800\" width=\"350\" border=\"0\" \/\u003E \u003C\/center\u003E  \u003Cp\u003EIf the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/spiced-chocolate-and-orange-bread.html\" target=\"_blank\"\u003Espiced chocolate and orange bread\u003C\/a\u003E is a great nibble on such a walk then take it from me, this goulash is the perfect finale. \u003C\/p\u003E \u003Ccenter\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"353\" alt=\"Autumn-Wartburg (06) by Meetak\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjNXKw9O7IpMlyFupvewVX1kV0AjHtff4Ie4oprZ46bRLuGgSXJH_PcLG1f2QCajL9Y1FWstoxDz1RHHbtkW4UCG8dUqpYzMb0Cdg-FiMLB5g7LafvsUtIAxyFWKZGxxekwwddjOQ\/?imgmax=800\" width=\"520\" border=\"0\" \/\u003E\u0026#160;\u003C\/center\u003E\u003Ccenter\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Autumn-Wartburg (07) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiJ7xPSTRUw1vv89lc5FqIavoFpeZVvSuGn02tPLM-HUn8sF9s0ZBfhyphenhyphen2IlgAvJKvSwz2duFZSQazpA9zE_myaGoFCe38nwoFndzlsIztYLY5-PRzDeRFnta5NjLTtvQuwUKMB7nA\/?imgmax=800\" width=\"394\" border=\"0\" \/\u003E \u003C\/center\u003E  \u003Cp\u003E\u0026#160; \u003C\/p\u003E  \u003Cblockquote\u003E   \u003Ch4\u003E\u003Cstrong\u003ESpiced Lamb \u0026amp; Pumpkin Goulash\u003C\/strong\u003E\u003C\/h4\u003E    \u003Cp\u003E\u003Cstrong\u003EIngredients        \u003Cbr \/\u003E\u003C\/strong\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/spicedlamb%26pumpkingoulash\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E    \u003Cp\u003E500g boned shoulder lamb, cut into bite-sized portions      \u003Cbr \/\u003E2 onions, finely chopped       \u003Cbr \/\u003E2 carrots, cubed       \u003Cbr \/\u003E600g Hokkaido \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/09\/fmr-turkey-breast-and-roasted-pumpkin_21.html#pumpkin\" target=\"_blank\"\u003Epumpkin\u003C\/a\u003E, cubed       \u003Cbr \/\u003E1 bay leaf       \u003Cbr \/\u003E2 whole cloves       \u003Cbr \/\u003E2 whole allspice       \u003Cbr \/\u003E1 small red chili, finely chopped       \u003Cbr \/\u003E400g canned tomatoes       \u003Cbr \/\u003E200g vegetable stock       \u003Cbr \/\u003ESalt and pepper       \u003Cbr \/\u003E2 tablespoons canola oil       \u003Cbr \/\u003E75 ml heavy cream       \u003Cbr \/\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003EPre-heat oven to 170 degrees C.\u003C\/p\u003E    \u003Cp\u003EIn a large casserole heat the oil on high heat. Add the cubed lamb and allow to brown evenly on all sides. Reduce heat, then add the carrots and onions, scraping the bottom of the casserole to release any browned bits. \u003C\/p\u003E    \u003Cp\u003EAdd all the spices, chili, salt and pepper to taste, then pour in the tomatoes and stock. Scrape the bottom of the pan to deglaze it.\u003C\/p\u003E    \u003Cp\u003ECover the casserole and place in the oven and allow to cook for 30-40 minutes.\u003C\/p\u003E    \u003Cp\u003EThrow in the pumpkin cubes and cook for a further 15 minutes or until the pumpkin has softened. make sure it does not get too mushy. \u003C\/p\u003E    \u003Cp\u003ECheck seasoning and if required sprinkle with salt and pepper. Finally pour in the cream and place back in the oven for 3-4 minutes to heat through.\u0026#160; \u003C\/p\u003E    \u003Cp\u003EServe with fresh tagliatelle pasta or crusty bread.\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003ENote:\u003C\/strong\u003E \u003C\/p\u003E    \u003Cul\u003E     \u003Cli\u003EThe Hokkaido pumpkin is fairy easy to prepare as it does not require peeling. \u003C\/li\u003E      \u003Cli\u003EI prefer using the Hokkaido pumpkin as it holds up it's shape in the goulash, without getting mushy. \u003C\/li\u003E      \u003Cli\u003EIf you cannot find a Hokkaido pumpkin then use any other winter squash variety, however, you might want to reduce it's cooking time in the goulash \u003C\/li\u003E   \u003C\/ul\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E \u003C\/blockquote\u003E  \u003Chr \/\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E \u003Ccenter\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Lamb Pumpkin Gulash (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEii5XtX2M3trGltYxqnT5ZC3AQkYPYfv95kpm9vznJRKm7XuGzgG4W6OUCiS6jGNpr3VQn5KSGYodfsLXQ5XszbOcBnpeo4rbFDde7nxK2JyWUcvNxye57kUVl3QbqmVg2weWHaIw\/?imgmax=800\" width=\"374\" border=\"Lamb Pumpkin Goulash (01) by MeetaK\" \/\u003E\u003C\/center\u003E  \u003Cp\u003EA very fitting meal for hungry mouths after a long walk in the forest. I love the color of the goulash, the orange and rusts fitting perfectly into the \u003Cem\u003EAutumnscape\u003C\/em\u003E outside. The lamb, infused with the aromatic spices, was succulent and the gravy was thick and rich. Perfect for dunking chunks of rustic bread. \u003C\/p\u003E  \u003Cp\u003EThe lovely Jeanne of \u003Ca href=\"http:\/\/www.cooksister.com\/\" target=\"_blank\"\u003ECook Sister\u003C\/a\u003E has asked us to show our \u003Ca href=\"http:\/\/www.cooksister.com\/2008\/10\/wtsim---for-the-love-of-gourd.html\" target=\"_blank\"\u003Elove for gourd\u003C\/a\u003E for this session of \u003Ca href=\"http:\/\/www.cooksister.com\/2007\/05\/all_you_need_to.html\" target=\"_blank\"\u003EWaiter, There's Something In My ...\u003C\/a\u003E. Jeanne, hope you will enjoy a steaming bowl of the goulash with me. \u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EMore pumpkin dishes from WFLH:\u003C\/strong\u003E\u003C\/p\u003E  \u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"400\" border=\"0\"\u003E\u003Ctbody\u003E     \u003Ctr\u003E       \u003Ctd align=\"center\" width=\"137\"\u003E\u003Cimg style=\"border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px\" height=\"149\" alt=\"PumpkinRisotto 01 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiL995RUySAvrfS4knQPxMhx6GMNGei5dBVYDagDkddlNW7cBWQNN54A41GILsMl3TXkMj6amr_ee6xW00_5I-xg73mvrj11mZ9GClweM96_ipqfEMMbSwMXaRJA_Q7w4y8yFko3A\/?imgmax=800\" width=\"100\" border=\"0\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"253\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/04\/livestrong-pumpkin-risotto-with-shrimps.html\" target=\"_blank\"\u003EPumpkin Risotto with Shrimps\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E      \u003Ctr\u003E       \u003Ctd align=\"center\" width=\"137\"\u003E\u003Cimg style=\"border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px\" height=\"149\" alt=\"VeggiePolentaGratin 01\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhS7yhBxqSYffL-V6-bBhrLmRGWaF3E2oPJjRV-47-PrXSN266RZpIyoLmJewON0gWbRv4CHem27aBJBWwRe3STnTBOPW-yNF2gFy56VemZ6I749q4DrFFcGsrzhMiEigHO-7sl5Q\/?imgmax=800\" width=\"100\" border=\"0\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"253\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/10\/vegetable-polenta-gratin-with-manchego.html\" target=\"_blank\"\u003EPumpkin Polenta Gratin with Manchego\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E      \u003Ctr\u003E       \u003Ctd align=\"center\" width=\"137\"\u003E\u003Cimg style=\"border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px\" height=\"146\" alt=\"PumpkinHamSalad 03\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjmT7QI7SwEf6HhoTXUo3QIuSvj1GeWysI2Y1oUCFJMRfSPxu9Yz2nXaJv38DKTA2vYTpI2mK3xAKMjcwCXgsrTWz4esVjRofxKY71q_DWUPdgMPDXweWRDWkgweBRLQivHNubSXA\/?imgmax=800\" width=\"100\" border=\"0\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"253\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/11\/spanish-flavours-roasted-pumpkin.html\" target=\"_blank\"\u003ERoasted Pumpkin and Mushroom Salad\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E   \u003C\/tbody\u003E\u003C\/table\u003E  \u003Cp\u003E\u003Cstrong\u003EFrom around the blogs:\u003C\/strong\u003E\u003C\/p\u003E  \u003Cul\u003E   \u003Cli\u003E\u003Ca href=\"http:\/\/closetcooking.blogspot.com\/2008\/10\/roasted-butternut-squash-and.html\" target=\"_blank\"\u003ERoasted Butternut Squash and Caramelized Onion Pizza with Gorgonzola and Crispy Fried Sage\u003C\/a\u003E - Closet Cooking\u003C\/li\u003E    \u003Cli\u003E\u003Ca href=\"http:\/\/www.bakingandbooks.com\/2008\/10\/30\/spiced-pumpkin-pancakes\/\" target=\"_blank\"\u003ESpiced Pumpkin Pancakes\u003C\/a\u003E - Baking the Books\u003C\/li\u003E    \u003Cli\u003E\u003Ca href=\"http:\/\/thepassionatecook.typepad.com\/thepassionatecook\/2008\/10\/courgette-thyme.html\" target=\"_blank\"\u003ECourgette \u0026amp; thyme croustades with parmesan cream\u003C\/a\u003E - The Passionate Cook\u003C\/li\u003E \u003C\/ul\u003E  \u003Cp\u003E\u0026#160;\u003C\/p\u003E  \u003Cblockquote\u003E   \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EDaily Tiffin Reading Tip:\u003C\/strong\u003E \u003C\/p\u003E    \u003Cul\u003E     \u003Cli\u003E\u0026#160;\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2008\/10\/forty-is-new-thirty.html\" target=\"_blank\"\u003EForty is the new thirty\u003C\/a\u003E by \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2006\/11\/new-daily-tiffin.html#peter\" target=\"_blank\"\u003EPeter\u003C\/a\u003E\u003C\/li\u003E   \u003C\/ul\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E \u003C\/blockquote\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Chr \/\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E  \u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/3623561434171825852\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/11\/barefooted-on-golden-carpet-and-spiced.html#comment-form","title":"36 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3623561434171825852"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3623561434171825852"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/11\/barefooted-on-golden-carpet-and-spiced.html","title":"Barefooted on a Golden Carpet and a Spiced Lamb Pumpkin Goulash"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh00anWhoumX_x_kiRzJ5xq-DjQCcycGGy1cj7yWqYRHPEujsXPoh8T0hr2l9WZoouDtfb9o6ZH2THaSdblA9dPMgJEe9U-k-ia5k61CekUJ_J61zi_2o5zNkDX_zi8tMqpPADAOg\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"36"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-2778502360276934073"},"published":{"$t":"2008-10-26T13:38:00.001+01:00"},"updated":{"$t":"2008-10-26T13:51:21.867+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"}],"title":{"type":"text","$t":"Decadent: Fudge Pralines with Cardamom and Chocolate"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg title=\"Chocolate Pralines with Cardamom and Chocolate (01) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Chocolate Pralines with Cardamom and Chocolate (01) by MeetaK\" src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SQRkp3CrXGI\/AAAAAAAADPs\/0naNOPmDPcg\/ChocolatePralines%2001%20framed%5B2%5D.jpg?imgmax=800\" width=\"399\" \/\u003E \u003C\/center\u003E  \u003Cp\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/11\/friends-feasts-gajar-ka-halwa.html\" target=\"_blank\"\u003EDiwali\u003C\/a\u003E for me in Germany is just like any other day in the week. Unlike the glamorous festivities celebrated in India or even those in Qatar, around Diwali I normally become rather wistful. If it was not for my parents, family and friends who write, send cards and call, wishing me a Happy Diwali, why I might even forget this vibrant festival. \u003C\/p\u003E \u003Cspan id=\"fullpost\"\u003E   \u003Cp\u003ENostalgia often takes over and I often remember those Diwali's I spent with my nana and nani - my grandparents - in Delhi. That was a long time ago. I was just a little girl of 6, 7 or 8 years old, but a few memories are etched in my head like prominent, deep carvings in wood.\u0026#160; I remember my grandfather telling stories to me, my cousins and the neighborhood children and my grandmother handing out bowls of \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/11\/friends-feasts-gajar-ka-halwa.html\" target=\"_blank\"\u003Egajar ka halwa\u003C\/a\u003E - a sweet carrot pudding. \u003C\/p\u003E    \u003Cp\u003EI specifically remember the few days leading up to the Diwali festival. It was always a busy time. My nani would guide us through the busy markets for fresh fruit, vegetables and spices. I can still smell the distinct fragrance of mixed spices in my nostrils as I remember those small narrow shops with the vendors perched on a higher platform and glass aquarium-like chests filled with colorful powdered or whole spices in front of them. It seemed there was no fixed price for anything. When it was decided what was required the bartering would begin. Each vendor shouting down his price and my nani, shaking her head in disagreement. Once a price was reached that both parties found acceptable, the spices were packed in small cone-shaped bags, rolled out of newspapers. \u003C\/p\u003E    \u003Cp\u003EWith baskets filled with produce, sweets, spices and decorations we would return back home. My nana would get a scolding from nani for sitting on the veranda and reading the paper - \u0026quot;There is so much to be done!\u0026quot; she would exclaim. \u003C\/p\u003E    \u003Cp\u003EIn the kitchen my mum, aunts and the cook were already busy preparing a few of the several sweets that are enjoyed during the Diwali festival. Nani would quickly examine each creation, sneaking a tiny portion of \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Burfi\" target=\"_blank\"\u003Eburfi\u003C\/a\u003E or a \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Jalebi\" target=\"_blank\"\u003Ejalebi\u003C\/a\u003E for me, then she would rush out to instruct the househelp of the next chores. \u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Chocolate Pralines with Cardamom and Chocolate (02) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Chocolate Pralines with Cardamom and Chocolate (02) by MeetaK\" src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SQRnyLE-ZAI\/AAAAAAAADQE\/onNlxQH5FSI\/ChocolatePralines%2002a%20framed%5B2%5D.jpg?imgmax=800\" width=\"394\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EI would take my loot of warm jalebis and burfi and rush out to nana, who was still on the veranda reading his paper. I would bite off a piece of the syrupy jalebi and give the rest to him. He would smile and from out of his pocket he would pull out a small newspaper parcel. Carefully he would open it to reveal some fresh sooji ka halwa, made with semolina, cardamoms, nuts and raisins, he had saved from his morning trip to the \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Gurdwara\" target=\"_blank\"\u003Egurudwara\u003C\/a\u003E.\u0026#160; Sitting on his lap we would share and relish the sweets. As we sat there licking our lips my nani would come rushing out, on her way she would scold my nana. He would just look at me and wink. \u003C\/p\u003E    \u003Cp\u003EI am sure my nana would have loved these pralines. They are soft, fudge-\u003Cem\u003Ey\u003C\/em\u003E and literally melt in your fingers. The fragrance of cardamom takes me back instantly to those small narrow spice shops in Delhi. In these pralines, paired with the creamy chocolate ganache, it adds a tinge extrinsic flavor. \u003C\/p\u003E    \u003Cp\u003EAlthough they are not your typical Indian Diwali-time sweets, my nana was always zealous to do things the \u0026quot;uncommon\u0026quot; way - who knows one might just learn something new or even like it. So with that in my head I am celebrating Diwali with these fudge pralines.\u0026#160; \u003C\/p\u003E    \u003Cblockquote\u003E     \u003Cp\u003E\u0026#160;\u003C\/p\u003E      \u003Ch4\u003E\u003Cstrong\u003EFudge Pralines with Cardamom and Chocolate\u003C\/strong\u003E\u003C\/h4\u003E      \u003Cp\u003E\u003Cstrong\u003EIngredients          \u003Cbr \/\u003E\u003C\/strong\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/cardamomchocolatepralines\" target=\"_blank\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E      \u003Cp\u003EMakes approx. 25 pralines\u003C\/p\u003E      \u003Cp\u003E300g bitter-sweet chocolate, coarsely chopped        \u003Cbr \/\u003E90g heavy cream         \u003Cbr \/\u003E60g butter, cut into pieces         \u003Cbr \/\u003E1 teaspoon ground \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#greencardamom\" target=\"_blank\"\u003Ecardamom\u003C\/a\u003E         \u003Cbr \/\u003E20g bitter-sweet cocoa powder\u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E      \u003Cp\u003EIn a saucepan, bring the cream to a boil. Remove from heat and then add the chocolate and butter. Allow to melt, then stir with a rubber spatula to incorporate.\u003C\/p\u003E      \u003Cp\u003EAdd about 1\/2 teaspoon ground cardamom. For approx. 3-4 hours place in the refrigerator to cool. \u003C\/p\u003E      \u003Cp\u003ETake the thickened mixture out and leave at room temperature to allow it to soften slightly. With an electric whisk, whisk until smooth and creamy. \u003C\/p\u003E      \u003Cp\u003ELine a cookie sheet with waxed paper.\u003C\/p\u003E      \u003Cp\u003EUsing two teaspoons form 25 small heaped moulds on the cookie tray. In a shallow dish mix the cocoa powder with the remaining 1\/2 teaspoon cardamom. Gently roll each praline in the cocoa-cardamom powder to coat. \u003C\/p\u003E      \u003Cp\u003EPlace them on the cookie tray again and then cool in the refrigerator for an hour. \u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003ENote:\u003C\/strong\u003E         \u003Cbr \/\u003EIf you are giving these as presents, you can place each praline in individual praline paper forms and place in a gift box lined with colored crepe paper.\u0026#160; \u003C\/p\u003E      \u003Cp\u003E\u0026#160;\u003C\/p\u003E   \u003C\/blockquote\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Chocolate Pralines with Cardamom and Chocolate (03) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Chocolate Pralines with Cardamom and Chocolate (03) by MeetaK\" src=\"http:\/\/lh5.ggpht.com\/blogmeeta\/SQRkr0a9feI\/AAAAAAAADP0\/-gA5IuzVUj8\/ChocolatePralines%2003%20framed%5B2%5D.jpg?imgmax=800\" width=\"393\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EAs each tiny praline touches your tongue it will start to melt, releasing all its delicious flavor. At first the bitter-sweet cocoa powder with the hint of cardamom, then as the sweet creamy ganache melts, you will experience the zing of the cardamom. It'll have you licking your fingers! They are rich and often 2 or 3 will suffice. But that's OK - as a little goes a long way!\u003C\/p\u003E    \u003Cp\u003E\u003Cem\u003E\u003Cstrong\u003EWishing all my family, friends, blog buddies and readers a peaceful and joyous Diwali! \u003C\/strong\u003E\u003C\/em\u003E\u003C\/p\u003E    \u003Cp\u003EA box of these are on their way to Srivalli of \u003Ca href=\"http:\/\/cooking4allseasons.blogspot.com\/\" target=\"_blank\"\u003ECooking 4 All Seasons\u003C\/a\u003E who is this month's guest hostess for \u003Ca href=\"http:\/\/www.nandyala.org\/mahanandi\/jihv-for-ingredients-jfi\/\" target=\"_blank\"\u003EJihva For Ingredients (JFI)\u003C\/a\u003E. This month's theme is appropriately \u003Ca href=\"http:\/\/cooking4allseasons.blogspot.com\/2008\/09\/announcing-jfi-nov08-festival-treats.html\" target=\"_blank\"\u003EFestival Treats\u003C\/a\u003E.\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EYou might like these sweet treats from WFLH:\u003C\/strong\u003E\u003C\/p\u003E    \u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"400\" border=\"0\"\u003E\u003Ctbody\u003E       \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"137\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"149\" alt=\"Matcha Pralines 06 framed\" src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SQRksYkNoQI\/AAAAAAAADP4\/lRngMj7nI2I\/Matcha%20Pralines%2006%20framed%5B4%5D.jpg?imgmax=800\" width=\"100\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"253\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/03\/sweet-gifts-matcha-white-chocolate.html\" target=\"_blank\"\u003EMatcha White Chocolate Pralines with Pistachios\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E        \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"137\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"118\" alt=\"HavannaPraline3\" src=\"http:\/\/lh5.ggpht.com\/blogmeeta\/SQRksyk15VI\/AAAAAAAADP8\/Z0VaoPBV2YY\/HavannaPraline3%5B4%5D.jpg?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"253\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/12\/christmas-goodies-pralines-and-cakes.html#havanapralines\" target=\"_blank\"\u003EHavana Pralines\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E        \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"137\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"88\" alt=\"NougatOrangeTreats2\" src=\"http:\/\/lh5.ggpht.com\/blogmeeta\/SQRktvbSJDI\/AAAAAAAADQA\/dgCcPbxiAi4\/NougatOrangeTreats2%5B4%5D.jpg?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"253\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/12\/christmas-goodies-pralines-and-cakes.html#nougatorangetreats\" target=\"_blank\"\u003ENougat Orange Treats\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E     \u003C\/tbody\u003E\u003C\/table\u003E    \u003Cp\u003E\u003Cstrong\u003EFrom around the blogs:\u003C\/strong\u003E\u003C\/p\u003E    \u003Cul\u003E     \u003Cli\u003E\u003Ca href=\"http:\/\/indosungod.blogspot.com\/2008\/10\/almond-burfi-for-deepavali.html\" target=\"_blank\"\u003EAlmond Burfi\u003C\/a\u003E - Daily Musings \u003C\/li\u003E      \u003Cli\u003E\u003Ca href=\"http:\/\/srefoodblog.blogspot.com\/2005\/11\/diwali-special-sweet-1-jilebi.html\" target=\"_blank\"\u003EJalebi\u003C\/a\u003E - Food, in the main... \u003C\/li\u003E      \u003Cli\u003E\u003Ca href=\"http:\/\/www.applepiepatispate.com\/fruit\/suji-halwa-indian-semolina-raisin-pudding\/\" target=\"_blank\"\u003ESuji Ka Halwa\u003C\/a\u003E - Apple Pie, Patis \u0026amp; Pat\u0026#233; \u003C\/li\u003E   \u003C\/ul\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cblockquote\u003E     \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003EDaily Tiffin Reading Tip:\u003C\/strong\u003E \u003C\/p\u003E      \u003Cp\u003EOver at the \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/\" target=\"_blank\"\u003EDaily Tiffin\u003C\/a\u003E, I have put together a list of scrumptious ideas and recommendations for \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2008\/10\/diwali-sweet-treats.html\" target=\"_blank\"\u003EDiwali sweet treats\u003C\/a\u003E. Come have a look!\u003C\/p\u003E      \u003Cp\u003E\u0026#160;\u003C\/p\u003E   \u003C\/blockquote\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E \u003C\/span\u003E  "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/2778502360276934073\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/10\/decadent-fudge-pralines-with-cardamom.html#comment-form","title":"51 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2778502360276934073"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2778502360276934073"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/10\/decadent-fudge-pralines-with-cardamom.html","title":"Decadent: Fudge Pralines with Cardamom and Chocolate"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/lh3.ggpht.com\/blogmeeta\/SQRkp3CrXGI\/AAAAAAAADPs\/0naNOPmDPcg\/s72-c\/ChocolatePralines%2001%20framed%5B2%5D.jpg?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"51"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-8397123620834222260"},"published":{"$t":"2008-10-22T21:06:00.002+02:00"},"updated":{"$t":"2008-10-23T10:10:12.586+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"}],"title":{"type":"text","$t":"Spiced Chocolate and Orange Bread"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg title=\"Spiced Choc Orange Bread (01) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Spiced Choc Orange Bread (01) by MeetaK\" src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SP95clYtd9I\/AAAAAAAADOU\/uUpwtPlkDhs\/SpicedChocOrangeBread01framed2.jpg?imgmax=800\" width=\"394\" \/\u003E \u003C\/center\u003E  \u003Cp\u003ELooking out of the window, I feel elated. We are currently enjoying a gorgeous Indian Summer. The skies are bright blue, without a cloud in sight, a perfect backdrop for the rust, yellow and orange bursts of colors that surround us at this time of year. The sun wraps us in her warm rays and air is crisp.\u003C\/p\u003E \u003Cspan id=\"fullpost\"\u003E   \u003Cp\u003ETo enjoy the glory of this Indian Summer we went for a lovely long trek in the Th\u0026#252;ringian forest one weekend. The narrow paths that snaked along a mini stream were carpeted in gold and orange. Each time the gentle breeze would rustle the leaves, causing them to snow down around us. \u003C\/p\u003E    \u003Cp\u003EI could not help it \u0026#8211; I had to take of my shoes and walk barefooted on this carpet of gold. Soeren, who is all for twirling toes in sand, leaves and dirt, took my cue and untied his shoes. Holding hands we frolicked down the path, splashing every now and then in the stream. Tom laughed at us as we giggled and threw leaves in the air. Soon he too draped his shoes across his shoulders and joined us. \u003C\/p\u003E    \u003Cp\u003EI have never done that before! Walking barefooted in a pile of leaves. For a girl who grew up literally on the beach this was an enchanting experience. \u003C\/p\u003E    \u003Cp\u003EI've often seen Soeren and his friends make a cushiony bed out of leaves outside in the yard. Then they would squeal with glee and dive into the softness. Watching from the window I laugh at their carefree nature. \u003C\/p\u003E    \u003Cp\u003EThis time I was the one who jumped gleefully into the leaves. Leaving Soeren watching and laughing at me.\u0026#160;\u0026#160; \u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Spiced Choc Orange Bread (03) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Spiced Choc Orange Bread (03) by MeetaK\" src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/SP95dsLw0cI\/AAAAAAAADOY\/2vGMDHav3qc\/SpicedChocOrangeBread03framed2.jpg?imgmax=800\" width=\"394\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EThis sweet bread fits perfectly into the effigy of Autumn and rounds off the warm Autumn day in the forest. Pistachios, candied orange and bitter-sweet chocolate are embedded into the cake, kumquat marmalade hugs the top and spices like cardamom, cloves and cinnamon kiss the bread to make this an equally blissful experience. \u003C\/p\u003E    \u003Cblockquote\u003E     \u003Cp\u003E\u0026#160;\u003C\/p\u003E      \u003Ch4\u003E\u003Cstrong\u003ESpiced Chocolate \u0026amp; Orange Bread\u003C\/strong\u003E\u003C\/h4\u003E      \u003Cp\u003E\u003Cstrong\u003EIngredients          \u003Cbr \/\u003E\u003C\/strong\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/spicedchocolateorangebread\" target=\"_blank\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E      \u003Cp\u003E400g all-purpose flour        \u003Cbr \/\u003E200g + more butter, softened         \u003Cbr \/\u003E250g \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Muscovado\" target=\"_blank\"\u003EMuscovado sugar\u003C\/a\u003E         \u003Cbr \/\u003E5 eggs         \u003Cbr \/\u003E100ml milk         \u003Cbr \/\u003E200g bitter-sweet chocolate, coarsely chopped         \u003Cbr \/\u003E1\/4 teaspoon ground \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#greencardamom\" target=\"_blank\"\u003Ecardamom\u003C\/a\u003E         \u003Cbr \/\u003E1\/4 teaspoon ground \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cloves\" target=\"_blank\"\u003Ecloves\u003C\/a\u003E         \u003Cbr \/\u003E1\/4 teaspoon ground \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cinnamon\" target=\"_blank\"\u003Ecinnamon\u003C\/a\u003E         \u003Cbr \/\u003EPinch of salt         \u003Cbr \/\u003E2 teaspoon baking powder         \u003Cbr \/\u003E120g pistachios, dry roasted in a pan         \u003Cbr \/\u003E50g candied orange, coarsely chopped         \u003Cbr \/\u003E5 tablespoons kumquat marmalade, substitute with orange marmalade         \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E      \u003Cp\u003EPreheat oven to 175 degrees C. Butter a loaf pan (30 cm long). \u003C\/p\u003E      \u003Cp\u003EIn a bowl whisk 200g butter, sugar, salt and spices until creamy and pale. Beat in the eggs one at a time then the milk. \u003C\/p\u003E      \u003Cp\u003ESieve the flour and baking powder into the mixture. Using a rubber spatula incorporate into the batter. \u003C\/p\u003E      \u003Cp\u003EFold in the candied orange, chocolate and pistachios (reserving 2 tablespoons for the decoration). Fill the batter into the loaf pan. Bake in an oven, second rack from bottom for 65-70 minutes. The bread is done when a toothpick inserted into the middle comes out clean. \u003C\/p\u003E      \u003Cp\u003ETake the cake out, allow to cool then remove from pan. In a saucepan warm the kumquat marmalade until slightly runny. Brush the marmalade on top of the cake and sprinkle with the remaining pistachios. Allow to set. \u003C\/p\u003E      \u003Cp\u003EServe with coffee. You can enjoy the bread spread with butter and\/or some marmalade.\u0026#160; \u003Cbr \/\u003E\u0026#160;\u003C\/p\u003E   \u003C\/blockquote\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Spiced Choc Orange Bread (02) by Meetak\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Spiced Choc Orange Bread (02) by Meetak\" src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SP95mJsfnFI\/AAAAAAAADOc\/cZdy-PY6vfU\/Spiced%20Choc%20Orange%20Bread%2002%20framed%5B2%5D.jpg?imgmax=800\" width=\"394\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EThis bread is perfect for breakfast or in the afternoon as a decadent accompaniment to your cup of coffee. The spices in this cake are preparing me for my Christmas baking but with the sweet candied orange and tart kumquat marmalade it still very much provides an autumnal flair. Soeren took slices of this in his lunchbox everyday for three days in a row. Although it does get a bit dry, the aromas and flavors however intensified as it aged. \u003C\/p\u003E    \u003Cp\u003EAnita of \u003Ca href=\"http:\/\/dessertfirst.typepad.com\/\" target=\"_blank\"\u003EDessert First\u003C\/a\u003E is hosting this month's Sugar High Friday. An \u003Ca href=\"http:\/\/www.domesticgoddess.ca\/pages.php?page=10002.\" target=\"_blank\"\u003Eevent created\u003C\/a\u003E by Jennifer of \u003Ca href=\"http:\/\/domesticgoddess.ca\/\"\u003EThe Domestic Goddess\u003C\/a\u003E. Anita chose a very fitting theme for SHF - \u003Ca href=\"http:\/\/dessertfirst.typepad.com\/dessert_first\/2008\/10\/im-the-host-for-sugar-high-friday-time-to-spice-up-your-life.html\" target=\"_blank\"\u003ESpices\u003C\/a\u003E. I hope she will accept a slice of this from me.\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EYou might like these spiced creations from WFLH:\u003C\/strong\u003E\u003C\/p\u003E    \u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"400\" border=\"0\"\u003E\u003Ctbody\u003E       \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"137\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"151\" alt=\"MangoGingerBread 01 framed\" src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/SP95mr9sJHI\/AAAAAAAADOg\/FbXD7C4dCJ8\/MangoGingerBread%2001%20framed%5B4%5D.jpg?imgmax=800\" width=\"100\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"253\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/07\/flavors-ginger-mango-bread.html\" target=\"_blank\"\u003EGinger Mango Bread\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E        \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"137\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"150\" alt=\"Peach Goats Cheese Tart 01 framed\" src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SP95nHTLknI\/AAAAAAAADOk\/5gZvAah_Zd4\/Peach%20Goats%20Cheese%20Tart%2001%20framed%5B4%5D.jpg?imgmax=800\" width=\"100\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"253\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/08\/minty-peach-cardamom-goat-cheese-tart.html\" target=\"_blank\"\u003EPeach and Cardamom Goat Cheese Tart\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E        \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"137\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"102\" alt=\"Mufins Exotica04\" src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/SP95n-kH7TI\/AAAAAAAADOo\/gfBaDXqQj6E\/Mufins%20Exotica04%5B4%5D.jpg?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"253\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/03\/muffins-exotica.html\" target=\"_blank\"\u003EAll-Spice Muffin Exotica\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E     \u003C\/tbody\u003E\u003C\/table\u003E    \u003Cp\u003E\u003Cstrong\u003EFrom around the blogs:\u003C\/strong\u003E\u003C\/p\u003E    \u003Cul\u003E     \u003Cli\u003ETaste and Tell - \u003Ca href=\"http:\/\/workingwomanfood.blogspot.com\/2008\/09\/lemon-nutmeg-scones.html\" target=\"_blank\"\u003ELemon Nutmeg Scones\u003C\/a\u003E \u003C\/li\u003E      \u003Cli\u003EAkshayapaatram - \u003Ca href=\"http:\/\/akshayapaatram.blogspot.com\/2008\/10\/tempeh-trials.html\" target=\"_blank\"\u003ETempeh - barbecue style\u003C\/a\u003E \u003C\/li\u003E      \u003Cli\u003ETechnicolor Kitchen - \u003Ca href=\"http:\/\/technicolorkitcheninenglish.blogspot.com\/2008\/10\/chocolate-shortbread-fingers-and-gifts.html\" target=\"_blank\"\u003EChocolate Cinnamon Fingers\u003C\/a\u003E\u0026#160; \u003C\/li\u003E   \u003C\/ul\u003E    \u003Cblockquote\u003E     \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003EDaily Tiffin Reading Tip:\u003C\/strong\u003E \u003C\/p\u003E      \u003Cul\u003E       \u003Cli\u003E\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2008\/10\/flexitarianism-new-age-diets.html\" target=\"_blank\"\u003EFlexitarianism and New Age Diets\u003C\/a\u003E by Deeba \u003C\/li\u003E     \u003C\/ul\u003E      \u003Cp\u003E\u0026#160;\u003C\/p\u003E   \u003C\/blockquote\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E \u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/8397123620834222260\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/10\/spiced-chocolate-and-orange-bread.html#comment-form","title":"52 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8397123620834222260"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8397123620834222260"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/10\/spiced-chocolate-and-orange-bread.html","title":"Spiced Chocolate and Orange Bread"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/lh3.ggpht.com\/blogmeeta\/SP95clYtd9I\/AAAAAAAADOU\/uUpwtPlkDhs\/s72-c\/SpicedChocOrangeBread01framed2.jpg?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"52"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-5854695908613911464"},"published":{"$t":"2008-03-07T20:50:00.003+01:00"},"updated":{"$t":"2008-03-08T10:32:57.066+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"}],"title":{"type":"text","$t":"Flavors: Saffron and Cardamom Panna Cotta"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u0026#160;\u003Cimg title=\"Saffron Cardamom Panna Cotta (07a) by MeetaK\" height=\"678\" alt=\"Saffron Cardamom Panna Cotta (07a) by MeetaK\" src=\"http:\/\/lh4.google.com\/blogmeeta\/R9GcZ7DfgaI\/AAAAAAAAB3w\/Oz-CMhDmRdo\/SaffronCardamomPannaCotta07aframed3\" width=\"450\" \/\u003E \u003C\/center\u003E  \u003Cp\u003EFriends - they are so vital, wonderful and important in life. There are many different types of friends and we all categorize them in separate boxes. In German these categories are defined by using two words: \u0026quot;bekannte\u0026quot; is used to describe friends that are more acquaintances. \u0026quot;Freund\u0026quot; is the word that really describes a proper friend. To the point!\u003C\/p\u003E  \u003Cp\u003EBut what is a proper friend? \u003C\/p\u003E \u003Cspan id=\"fullpost\"\u003E   \u003Cp\u003EFriends are very important for me. I am a friendly person by nature and often want to hug the world around me. Unfortunately, I have had a few \u0026quot;bad\u0026quot; friendships that have made me weary. I also learned valuable lessons in friendship from my German friends. You see, one often hears the Germans are cool and not too friendly. It's true - but only in the beginning. I have learned that they are careful. Unlike me - they do not want to hug the world straight away. Living here has taught me to be cautious and also to evaluate the people around me more critically. \u003C\/p\u003E    \u003Cp\u003EWhat is the essence of a friendship?\u003C\/p\u003E    \u003Cp\u003EIt was back in 2003 when we moved to Weimar. Soeren had just turned 1 (and a few months) and I decided to join a baby club for the sole purpose of making new friends for both of us. In that same group I met AK. Her daughter was the same age as Soeren and they had also recently moved to Weimar. So, we had a common bond that we shared. Both of us were careful at first but if you get to know AK you will know that you cannot but help to like her. \u003C\/p\u003E    \u003Cp\u003EWe are opposites in many ways. I am a boisterous and energetic type of person, AK is calm and gentle. I speak my mind and go with my heart, AK speaks her mind but goes with her brain. I forget to call, AK always keeps in touch. \u003C\/p\u003E    \u003Cp\u003EWe complement each other in so many aspects of our lives. If I am gung-ho about something she will hold me back and make me look at the critical side of it. If she does not dare, I take her by the hand and accompany her the extra mile. She never judges me, my ideas or my feelings and always has a compliment on hand to make me feel good. \u003C\/p\u003E    \u003Cp\u003EOn a typical afternoon she will invite me to her place so the kids can play and we can chat. When we arrive she'll have a pot of her warming flavored teas in the teapot, a candle burning on the kitchen table. She will tell me to take my shoes off and relax. Being with AK is like a little oasis away from the hectic and stress. Even when the kids are screaming and shouting around us - her gentle attitude relaxes me from the first instant. \u003C\/p\u003E    \u003Cp\u003EShe is a physiotherapist by profession, which always seems to come to my advantage. Whenever she realizes I am a bit down or under the weather, she'll be over to give me a massage. She was there for me and Soeren when Tom was away for 8 months in 2004 doing research in Dubai, she is there for me when I worry about the new job and she is there for me when we just want to party. \u003C\/p\u003E    \u003Cp\u003EHow do you thank a person like that?\u003C\/p\u003E    \u003Cp\u003EWell I decided to thank her in my way, by dedicating this post to her. You see I think AK and I are a lot like this dessert. If the bold colored saffron is me, AK is the cardamom that adds the delicate and finishing touch. The saffron brightens the way the dessert looks, but without the aromatic cardamom the dessert just would not be complete. \u003C\/p\u003E    \u003Cp\u003ETo you AK for your friendship. \u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Ch4\u003E\u003Cstrong\u003ESaffron and Cardamom Panna Cotta        \u003Cbr \/\u003E\u003C\/strong\u003E\u003Cfont size=\"2\"\u003E(adapted from \u003C\/font\u003E\u003Ca href=\"http:\/\/astore.amazon.com\/whsfoluho-20\/detail\/1579652115\/103-6943133-0618218\" target=\"_blank\"\u003E\u003Cfont size=\"2\"\u003EPure Desserts\u003C\/font\u003E\u003C\/a\u003E\u003Cfont size=\"2\"\u003E by Alice Medrich)\u003C\/font\u003E\u003C\/h4\u003E   \u003Ccenter\u003E\u003Cimg title=\"Saffron Cardamom Panna Cotta (14) by MeetaK\" height=\"678\" alt=\"Saffron Cardamom Panna Cotta (14) by MeetaK\" src=\"http:\/\/lh6.google.com\/blogmeeta\/R9GcbbDfgbI\/AAAAAAAAB34\/dw4PhM3fotE\/SaffronCardamomPannaCotta14%20framed%5B3%5D\" width=\"450\" \/\u003E\u003C\/center\u003E    \u003Cp\u003E\u003Cstrong\u003EIngredients        \u003Cbr \/\u003E\u003C\/strong\u003EPrintable version of recipe \u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/saffroncardamompannacotta\"\u003Ehere.\u003C\/a\u003E\u003C\/p\u003E    \u003Cp\u003E3 1\/4 cups heavy cream      \u003Cbr \/\u003E1\/2 cup sugar       \u003Cbr \/\u003EPinch of salt       \u003Cbr \/\u003E5 cardamom pods       \u003Cbr \/\u003E1\/4 teaspoon saffron strands - crushed       \u003Cbr \/\u003E1 cup whole milk       \u003Cbr \/\u003E2 1\/2 teaspoons unflavored gelatin       \u003Cbr \/\u003EFinely chopped pistachio nuts - \u003Cem\u003Eoptional\u003C\/em\u003E\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Saffron Cardamom Panna Cotta (16) by MeetaK\" height=\"674\" alt=\"Saffron Cardamom Panna Cotta (16) by MeetaK\" src=\"http:\/\/lh6.google.com\/blogmeeta\/R9GccbDfgcI\/AAAAAAAAB4A\/F0Wy0umV3Lo\/SaffronCardamomPannaCotta16%20framed%5B2%5D\" width=\"450\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EHeat the cream, sugar, and salt in a small saucepan until steaming hot. Stir from time to time to dissolve the sugar. Remove from heat, add the cardamom and saffron, then covered allow to steep for 25 minutes. \u003C\/p\u003E    \u003Cp\u003EIn the meantime pour the milk into a small bowl and sprinkle the gelatin over it. Set aside - do not stir - for 5 to 10 minutes to allow the gelatin to soften.\u003C\/p\u003E    \u003Cp\u003EAdd the milk-gelatin mixture to the cream mixture and reheat to steaming, stirring well to dissolve the gelatin. \u003C\/p\u003E    \u003Cp\u003EPlace a metal bowl in a larger bowl filled with ice and water. Strain the mixture into the metal bowl and stir frequently, until it cools and starts to thicken. Check the temperature with an instant-read thermometer - the mixture should cool down to 10 degrees C (50 F). \u003C\/p\u003E    \u003Cp\u003EDivide the mixture evenly between six 6 ounce ramekins and cover with plastic wrap. Chill in the refrigerator for 12 hours, preferably overnight. \u003C\/p\u003E    \u003Cp\u003ETo serve: Either in the individual dishes or unmolded onto a plate. Sprinkle with chopped pistachios and a few saffron strands.\u003C\/p\u003E    \u003Cp\u003ETip: You can substitute 3 leaves of sheet gelatin for the granulated gelatin. Soak the leaves in the cold milk to soften them, then take them out from the milk and stir them into the hot cream - after the steeping process. Stir until completely dissolved. Stir in the milk and proceed as directed. \u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E     \u003Cp\u003E\u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Saffron Cardamom Panna Cotta (13) by MeetaK\" height=\"678\" alt=\"Saffron Cardamom Panna Cotta (13) by MeetaK\" src=\"http:\/\/lh6.google.com\/blogmeeta\/R9GcdbDfgdI\/AAAAAAAAB4I\/ILtt9oouLpM\/SaffronCardamomPannaCotta%2013%20framed%5B3%5D\" width=\"450\" \/\u003E \u003C\/center\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003EA sensational dessert pairing the flavors and aromas of two outstanding spices. Both complementing each other in such positive harmony that it leaves you wanting more. The spices infused in the milk add a wonderful note to the rich creaminess of the cream and milk mixture. In the original version of this recipe Medrich also uses cinnamon, grated on top of the finished panna cotta. I however, left this out as I wanted the flavors of the saffron and cardamom to play the major role. If you like them - the pistachios add a perfect crunch to pull the whole dessert together. \u003C\/p\u003E    \u003Cp\u003EFriendship made in heaven I would say!\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EYou might enjoy these great pairs:\u003C\/strong\u003E\u003C\/p\u003E    \u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"400\" border=\"0\"\u003E\u003Ctbody\u003E       \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"95\"\u003E\u003Cimg height=\"60\" alt=\"ChocCaramelTart 14\" src=\"http:\/\/lh4.google.com\/blogmeeta\/R9Gfb7DfgeI\/AAAAAAAAB4o\/KIE3hEpNO9c\/ChocCaramelTart%2014%5B3%5D\" width=\"90\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"296\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/08\/choclate-and-caramel-tart-sweetest.html\"\u003EChocolate Caramel Tart\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E        \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"95\"\u003E\u003Cimg height=\"60\" alt=\"CremeBrulee 03\" src=\"http:\/\/lh3.google.com\/blogmeeta\/R9GfcrDfgfI\/AAAAAAAAB4w\/z4s_6crAdHk\/CremeBrulee%2003%5B3%5D\" width=\"90\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"296\"\u003E           \u003Ch5\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/08\/cooking-school-crme-berry-brle.html\"\u003ECr\u0026#232;me Berry Br\u0026#251;l\u0026#233;e\u003C\/a\u003E\u003C\/h5\u003E         \u003C\/td\u003E       \u003C\/tr\u003E        \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"95\"\u003E\u003Cimg height=\"75\" alt=\"RaspberryDarkChocolateIceCream04\" src=\"http:\/\/lh6.google.com\/blogmeeta\/R9GfdbDfggI\/AAAAAAAAB44\/BJt8uFxi-tw\/RaspberryDarkChocolateIceCream04%5B3%5D\" width=\"90\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"296\"\u003E           \u003Ch5\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/05\/dark-chocolate-raspberry-ice-cream.html\"\u003EDark Chocolate Raspberry Ice Cream\u003C\/a\u003E\u003C\/h5\u003E         \u003C\/td\u003E       \u003C\/tr\u003E        \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"95\"\u003E\u003Cimg height=\"55\" alt=\"Spiced Risotto 04 framed\" src=\"http:\/\/lh6.google.com\/blogmeeta\/R9GfebDfghI\/AAAAAAAAB5A\/V0yKlSkEqSQ\/Spiced%20Risotto%2004%20framed%5B3%5D\" width=\"90\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"296\"\u003E           \u003Ch5\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/02\/sugar-spice-sweet-spiced-risotto-with.html\"\u003ESweet Spiced Risotto with Cherry Compote\u003C\/a\u003E\u003C\/h5\u003E         \u003C\/td\u003E       \u003C\/tr\u003E     \u003C\/tbody\u003E\u003C\/table\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003EIt's International Women's Day tomorrow and you can bet I am celebrating. My yellow dish is for a a great woman and friend - AK. \u003Ca href=\"http:\/\/kochtopf.twoday.net\" target=\"_blank\"\u003EZorra\u003C\/a\u003E and \u003Ca href=\"http:\/\/www.fiordisale.it\" target=\"_blank\"\u003EFiordisale\u003C\/a\u003E have asked us all to take part in their great event to mark this day by creating a \u003Ca href=\"http:\/\/kochtopf.twoday.net\/stories\/4734344\/\" target=\"_blank\"\u003Eyellow\u003C\/a\u003E dish. \u003C\/p\u003E    \u003Cp\u003E     \u003Chr \/\u003E\u003Csmall\u003E       \u003Cdiv class=\"wlWriterSmartContent\" id=\"scid:0767317B-992E-4b12-91E0-4F059A8CECA8:71d5daa4-818d-4394-b8c0-02c226d5a3c0\" style=\"padding-right: 0px; display: inline; padding-left: 0px; padding-bottom: 0px; margin: 0px; padding-top: 0px\"\u003ETechnorati Tags: \u003Ca href=\"http:\/\/technorati.com\/tags\/panna%20cotta\" rel=\"tag\"\u003Epanna cotta\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/dessert\" rel=\"tag\"\u003Edessert\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/cardamom\" rel=\"tag\"\u003Ecardamom\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/saffron\" rel=\"tag\"\u003Esaffron\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/yellow\" rel=\"tag\"\u003Eyellow\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/spices\" rel=\"tag\"\u003Espices\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/food\" rel=\"tag\"\u003Efood\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/recipe\" rel=\"tag\"\u003Erecipe\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/photography\" rel=\"tag\"\u003Ephotography\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/Nikon%20D70s\" rel=\"tag\"\u003ENikon D70s\u003C\/a\u003E\u003C\/div\u003E     \u003C\/small\u003E      \u003Chr \/\u003E\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E \u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/5854695908613911464\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/03\/flavors-saffron-and-cardamom-panna.html#comment-form","title":"41 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/5854695908613911464"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/5854695908613911464"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/03\/flavors-saffron-and-cardamom-panna.html","title":"Flavors: Saffron and Cardamom Panna Cotta"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"thr$total":{"$t":"41"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-2430585873883900661"},"published":{"$t":"2008-02-22T16:30:00.002+01:00"},"updated":{"$t":"2009-02-11T21:24:12.284+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast\/Brunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Food Guide"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Rice\/Pilafs\/Pulaos"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces and Dips"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Sugar \u0026amp; Spice: Sweet Spiced Risotto with Cherry Compote"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg title=\"Sweet Spiced Risotto (01) by MeetaK\" height=\"696\" alt=\"Sweet Spiced Risotto (01) by MeetaK\" src=\"http:\/\/lh6.google.com\/blogmeeta\/R77qeXEO1DI\/AAAAAAAABoE\/T_XwBFMJv0Y\/SpicedRisotto01framed18\" width=\"450\" \/\u003E \u003C\/center\u003E  \u003Cp\u003EI was lying at the doctor's, staring at the ceiling, with several needles stuck all over my body. The ones in my ear pinched the most. But it was all bearable - I just felt like a helpless porcupine lying on its back. Funny what people will do to \u0026quot;feel good\u0026quot;. I do this on my own will - once every two years or so - simply to rejuvenate myself. \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Acupuncture_\" target=\"_blank\"\u003EAcupuncture \u003C\/a\u003Eis something I like to put myself through to relieve pain or to simply lift my spirits. My doctor introduced me to it a few years ago and ever since then I have become a believer. \u003C\/p\u003E \u003Cspan id=\"fullpost\"\u003E   \u003Cp\u003EI often have trouble with my neck, shoulder area. It's not excruciating pain, just simply the feeling of having the weight of the world lying on my shoulders. Do you know what I mean? I can't describe it any better than that. It's uncomfortable, hurts and gives me slight headaches every now and then. \u003C\/p\u003E    \u003Cp\u003EIn December I decided to start a new treatment. My last one was back in 2006 and last year was not the easiest for me. Especially after loosing my grandmother, things were in a bit of a turmoil. It took toll on the weakest part of my body - my neck and shoulder area. I consulted with my doctor and she also recommended to treat the blues I was having. In a treatment of 10 sessions over a period of 10 weeks, you get needles stuck to all types of points and meridians. Each point stimulates a different part of the body. \u003C\/p\u003E    \u003Cp\u003EI had my last session today and although I knew the effect of what acupuncture had on physical pain, it was the first time I experienced how it helps with other issues, deeper in the mind, heart and soul. I was not in deep depression, I was just feeling uneasy, not eating or sleeping well, feeling drab and simply reflecting the time of year we were in - gray and dull. Most of my Europeans friends go to the solarium - some doctors and trainers recommend it as it has the same effect on us as sunlight does. \u003C\/p\u003E    \u003Cp\u003EI am not the solarium type of person though. I take on a weird color and do not like the feeling of being trapped under all those tubes and volts. So, instead I prefer to have needles stuck into me and feel like a helpless porcupine. For 45 minutes I close my eyes and allow my thoughts to run free. \u003C\/p\u003E    \u003Cp\u003EThe consequences of these free, wild thoughts are often new food creations. I play with flavors and aromas in my head. Pairing ingredients and experimenting with different products. When I get home I write my thoughts down, then I take the theory into the the kitchen and put it into practice. One of the dishes that came to be was this lovely risotto. \u003C\/p\u003E    \u003Cp\u003EMost of you know my affinity for \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/09\/risotto-with-creamy-red-pepper.html#aboutrisotto\" target=\"_blank\"\u003Erisotto\u003C\/a\u003E. I love the texture and the creaminess of the rice, tasting totally different each time depending on the ingredients it is paired with. What I wanted to do was try my hand at a sweet risotto. Pair it with spices and complement it with a fruity side. I used coconut milk to cook the rice in and spiced it with flavors of cinnamon, vanilla and star anise. The cherry compote also has the aromas of cinnamon and star anise - the secret ingredient in this dish. \u003C\/p\u003E   \u003Ccode\u003E\u003Ca id=\"staranise\" name=\"staranise\"\u003E\u003C\/a\u003E\u003C\/code\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003Cfont size=\"4\"\u003EStar Anise\u003C\/font\u003E\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Star Anise by MeetaK\" height=\"601\" alt=\"Star Anise by MeetaK\" src=\"http:\/\/lh3.google.com\/blogmeeta\/R77qfnEO1EI\/AAAAAAAABoM\/kPKbSSLmmGA\/Star%20Anise%2001%20framed%5B2%5D\" width=\"450\" \/\u003E\u0026#160;\u003C\/center\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003EStar anise is a spice native to China and Vietnam. Today it is almost exclusively grown in southern China, Indo-China and Japan. As the name suggests, the star anise is star shaped, with about 5 to 10 segments and a deep brown rusty color. It is an unusual fruit of the \u003Cem\u003EIllicium verum\u003C\/em\u003E, a small native evergreen tree of southwest China. The fruit is harvested between March and May and picked before it can ripen, it is then dried and sold either whole or as a powder. \u003C\/p\u003E    \u003Cp\u003EStar Anise has a very distinct flavor very much like licorice. It is powerful, pungent and stronger then \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#fennelseeds\" target=\"_blank\"\u003Eanise\u003C\/a\u003E. Both get their distinctive licorice taste from a chemical compound called anethol, but both spices are not related with each other. \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EPurchasing, Storing \u0026amp; Preparation        \u003Cbr \/\u003E\u003C\/strong\u003EWhen purchasing star anise, look for whole pieces that aren\u0026#8217;t broken or wrinkled. Stored whole in airtight containers in a cool dark place, it keeps for well over a year. Discard once the flavor fades. \u003C\/p\u003E    \u003Cp\u003EWhole stars can be added directly to the cooking dish. Pieces of star anise are referred to as segments, points or sections. These are discarded once the dish is ready. Whole stars can be grounded into a powder and used as required. Use small amounts, as the powdered form of the spice is powerful. \u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Ch3\u003EReminders!\u003C\/h3\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cdiv class=\"wlWriterSmartContent\" id=\"scid:6B020045-44C2-4efd-A1E3-80B19875D75F:772e9fd2-52e3-4a8e-886f-955aea75276c\" style=\"padding-right: 0px; display: inline; padding-left: 0px; float: none; padding-bottom: 0px; margin: 0px; padding-top: 0px\"\u003E\u003Cdiv class=\"vcalendar vevent\"\u003E\u003Ca class=\"url\" title=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/02\/comfort-food-roundup-mm-18.html#MMFeb2008\" href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/02\/comfort-food-roundup-mm-18.html#MMFeb2008\" target=\"_blank\"\u003E\u003Cspan class=\"summary\"\u003EMonthly Mingle - One-Dish Dinners\u003C\/span\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cspan class=\"description\"\u003ECome on over with your casseroles, crockpots or baked dishes. I am looking for innovative and creative one-dish meals. Looking forward to having you all over.\u003C\/span\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003C\/div\u003E   \u003Cstrong\u003E\u003Cfont color=\"#ff8040\"\u003EDeadline: March 10th, 2008\u003C\/font\u003E\u003C\/strong\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cdiv class=\"wlWriterSmartContent\" id=\"scid:6B020045-44C2-4efd-A1E3-80B19875D75F:cc6b7251-dd2a-4c23-a990-d4291d2190a9\" style=\"padding-right: 0px; display: inline; padding-left: 0px; float: none; padding-bottom: 0px; margin: 0px; padding-top: 0px\"\u003E\u003Cdiv class=\"vcalendar vevent\"\u003E\u003Ca class=\"url\" title=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/01\/eat-fresh-wonderful-winter.html#ef-winter2008\" href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/01\/eat-fresh-wonderful-winter.html#ef-winter2008\" target=\"_blank\"\u003E\u003Cspan class=\"summary\"\u003EEat Fresh\u003C\/span\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cspan class=\"description\"\u003EShare your fresh produce with us. Show us your weekly  bounty from the Farmer's Market, grocery stores or CSA box.\u003C\/span\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003C\/div\u003E   \u003Cstrong\u003E\u003Cfont color=\"#ff8040\"\u003EDeadline: March 31st, 2008\u003C\/font\u003E\u003C\/strong\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003Cfont color=\"#808000\"\u003EIngredients\u003C\/font\u003E\u003C\/strong\u003E       \u003Cbr \/\u003EPrintable version of recipe \u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/sweetspicedrisotto\" target=\"_blank\"\u003Ehere.\u003C\/a\u003E\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"piced Risotto Making of by MeetaK\" height=\"675\" alt=\"Spiced Risotto Making of by MeetaK\" src=\"http:\/\/lh4.google.com\/blogmeeta\/R77qg3EO1FI\/AAAAAAAABoU\/qoUU98Kqlwg\/Spiced%20Risotto%20maming%20of%2001%20framed%5B2%5D\" width=\"450\" \/\u003E \u003C\/center\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003E\u003Cem\u003E\u003Cu\u003EFor the risotto\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E    \u003Cp\u003E200 - 250 g Arborio rice      \u003Cbr \/\u003E600ml coconut milk - unsweetened       \u003Cbr \/\u003E30-50g sugar - depending on the sweetness you like       \u003Cbr \/\u003E1 vanilla bean - seeds scraped and reserved       \u003Cbr \/\u003E1\/2 cinnamon stick       \u003Cbr \/\u003E2 whole star anise       \u003Cbr \/\u003E50g butter\u003C\/p\u003E    \u003Cp\u003E\u003Cem\u003E\u003Cu\u003EFor the cherry compote\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E    \u003Cp\u003E1 kg sour \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/07\/posh-sour-cream-cherry-cake.html#cherries\" target=\"_blank\"\u003Echerries\u003C\/a\u003E - I used some of the cherries I had frozen from last summer       \u003Cbr \/\u003E150 ml Port wine       \u003Cbr \/\u003E300 ml red wine       \u003Cbr \/\u003E6 tablespoons sugar       \u003Cbr \/\u003E1 star anise       \u003Cbr \/\u003E1 cinnamon stick       \u003Cbr \/\u003E2-3 teaspoons cornstarch       \u003Cbr \/\u003E1 lemon - juice and zest\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003Cfont color=\"#808000\"\u003EMethod\u003C\/font\u003E\u003C\/strong\u003E\u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Spiced Risotto (03) by MeetaK\" height=\"678\" alt=\"Spiced Risotto (03) by MeetaK\" src=\"http:\/\/lh4.google.com\/blogmeeta\/R77qh3EO1GI\/AAAAAAAABoc\/VvoIm9msxsE\/Spiced%20Risotto%2003%20framed%5B3%5D\" width=\"450\" \/\u003E \u003C\/center\u003E    \u003Cp\u003E\u003Cem\u003E\u003Cu\u003EFor the risotto          \u003Cbr \/\u003E\u003C\/u\u003E\u003C\/em\u003EMelt butter in a large pot. Add the rice and stir while it cooks and takes on a glassy color - approx. 1 minute. Reduce the heat to medium-low. Add the vanilla pod and seeds, the cinnamon and the star anise. Pour in a ladle full of the coconut milk and stir until the milk has incorporated into the rice. Add some of the sugar and stir until dissolved\u003C\/p\u003E    \u003Cp\u003EOnce the rice starts to get dry add more of the milk and sugar. Repeat this procedure and keep stirring at regular intervals. This \u0026quot;massages\u0026quot; the rice to release the creamy starch for a perfect consistency. This process should take about 15-20 minutes. The rice grains should be soft but still have a slight crunch to them.\u003C\/p\u003E    \u003Cp\u003E\u003Cem\u003E\u003Cu\u003EFor the cherry compote\u003C\/u\u003E\u003C\/em\u003E       \u003Cbr \/\u003EBring cherries, Port, wine, sugar, cinnamon stick, star anise and lemon zest to\u0026#160; a boil in a heavy saucepan over moderate heat. \u003C\/p\u003E    \u003Cp\u003EStir together cornstarch and lemon juice until smooth, then stir into boiling liquid. Boil for 1 minute the remove from heat and cover. Allow to rest for approx. 15 minutes. Serve warm.\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003ETip:\u003C\/strong\u003E You can make the compote 2 days ahead. Allow to cool completely then cover and chill in the fridge. Bring to room temperature before serving.\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003Cfont color=\"#808000\"\u003EVerdict\u003C\/font\u003E\u003C\/strong\u003E\u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Spiced Risotto (04) by MeetaK\" height=\"291\" alt=\"Spiced Risotto (04) by MeetaK\" src=\"http:\/\/lh4.google.com\/blogmeeta\/R77qi3EO1HI\/AAAAAAAABok\/lnQgyaUT-b4\/Spiced%20Risotto%2004%20framed%5B3%5D\" width=\"480\" \/\u003E \u003C\/center\u003E    \u003Cp\u003ETom who is not a huge fan of the regular \u0026quot;rice pudding\u0026quot;, simply adored this. He found the flavors of the sweet, spiced rice perfect with the fruity, slightly tart note of the cherry compote. Soeren - well he is the biggest fan of such warm milk and rice dishes and the cherries always add a great color and touch to the dish. I love the subtle coconut flavor that one tasted in the distant. The licorice aroma of the star anise is certainly present but also perfectly subtle on the tongue. All in all this was a great sugar and spice dish and I certainly will experiment with different flavors - acupuncture or not!\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EYou might enjoy theses creamy desserts too:\u003C\/strong\u003E\u003C\/p\u003E    \u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"386\" border=\"0\"\u003E\u003Ctbody\u003E       \u003Ctr\u003E         \u003Ctd width=\"101\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"94\" alt=\"CocoMouse04x\" src=\"http:\/\/lh6.google.com\/blogmeeta\/R77qjXEO1II\/AAAAAAAABos\/_OkdcvBCH1g\/CocoMouse04x%5B6%5D\" width=\"70\" align=\"left\" border=\"0\" \/\u003E\u003C\/td\u003E          \u003Ctd width=\"275\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/coconut-mousse-with-mango-coulis.html\" target=\"_blank\"\u003ECoconut Mousse with Mango Coulis\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E        \u003Ctr\u003E         \u003Ctd width=\"101\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"93\" alt=\"Panna Cotta Sin\" src=\"http:\/\/lh4.google.com\/blogmeeta\/R77qj3EO1JI\/AAAAAAAABo0\/-Yn723-wWFQ\/Panna%20Cotta%20Sin%5B7%5D\" width=\"94\" align=\"left\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"275\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/08\/cooking-school-2-panna-cotta.html\" target=\"_blank\"\u003EPanna Cotta with Blackberries\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E        \u003Ctr\u003E         \u003Ctd width=\"101\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"69\" alt=\"StrawberryMascarponeMilleFeueille02\" src=\"http:\/\/lh3.google.com\/blogmeeta\/R77qknEO1KI\/AAAAAAAABo8\/J_EZqHD-OEs\/StrawberryMascarponeMilleFeueille02%5B6%5D\" width=\"94\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"275\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/06\/sweet-strawberry-sin-mille-feuille.html\" target=\"_blank\"\u003EStrawberry Mascarpone Millie Feuille\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E        \u003Ctr\u003E         \u003Ctd width=\"101\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"94\" alt=\"VanillaBerryPud06\" src=\"http:\/\/lh6.google.com\/blogmeeta\/R77qlXEO1LI\/AAAAAAAABpE\/ye3fg9AqOXY\/VanillaBerryPud06%5B5%5D\" width=\"64\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"275\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/07\/tropicana-cream-with-summer-berries.html\" target=\"_blank\"\u003ETropicana Cream with Summer Berries\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E     \u003C\/tbody\u003E\u003C\/table\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003EThis creamy, sweet and spiced risotto is off to Sunita of \u003Ca href=\"http:\/\/sunitabhuyan.blogspot.com\/\" target=\"_blank\"\u003ESunita's World\u003C\/a\u003E, who hosts the lovely event \u003Ca href=\"http:\/\/sunitabhuyan.blogspot.com\/2008\/02\/think-garlic-round-up-and-announcing.html\" target=\"_blank\"\u003EThink Spice\u003C\/a\u003E. This month the star spice is non other than the star anise. \u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E\u003Csmall\u003E     \u003Cdiv class=\"wlWriterSmartContent\" id=\"scid:0767317B-992E-4b12-91E0-4F059A8CECA8:c2f72667-fc0c-4b9b-8898-d3b1c0bac96f\" style=\"padding-right: 0px; display: inline; padding-left: 0px; padding-bottom: 0px; margin: 0px; padding-top: 0px\"\u003ETechnorati Tags: \u003Ca href=\"http:\/\/technorati.com\/tags\/risotto\" rel=\"tag\"\u003Erisotto\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/sweet\" rel=\"tag\"\u003Esweet\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/rice\" rel=\"tag\"\u003Erice\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/spices\" rel=\"tag\"\u003Espices\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/star%20anise\" rel=\"tag\"\u003Estar anise\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/cinnamon\" rel=\"tag\"\u003Ecinnamon\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/vanilla\" rel=\"tag\"\u003Evanilla\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/dessert\" rel=\"tag\"\u003Edessert\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/cherry\" rel=\"tag\"\u003Echerry\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/compote\" rel=\"tag\"\u003Ecompote\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/recipe\" rel=\"tag\"\u003Erecipe\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/food\" rel=\"tag\"\u003Efood\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/photography\" rel=\"tag\"\u003Ephotography\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/NikonD70s\" rel=\"tag\"\u003ENikonD70s\u003C\/a\u003E\u003C\/div\u003E   \u003C\/small\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E \u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/2430585873883900661\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/02\/sugar-spice-sweet-spiced-risotto-with.html#comment-form","title":"35 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2430585873883900661"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2430585873883900661"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/02\/sugar-spice-sweet-spiced-risotto-with.html","title":"Sugar \u0026amp; Spice: Sweet Spiced Risotto with Cherry Compote"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"thr$total":{"$t":"35"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-6754026484877898887"},"published":{"$t":"2008-01-31T13:56:00.001+01:00"},"updated":{"$t":"2008-02-20T08:06:10.206+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Farmers Market Picks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Middle Eastern"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Chickpea Pumpkin Tajine With Coconut Couscous \u0026amp; Coconut Chutney"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg title=\"Chickpea Pumpkin Tajine (02) by MeetaK\" alt=\"Chickpea Pumpkin Tajine (02) by MeetaK\" src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/ChickpeaTajine02framed.jpg\" width=\"450\" \/\u003E\u003C\/center\u003E  \u003Cp\u003ESometimes I think I might be getting old! I am, of course, but I always thought my personality and way of thinking still remained on the young side. I will be 36 in June however, I by no means feel like a 36 year old woman. Sometimes, I am surprised at the age myself and wonder in disbelief \u0026quot;Really? Am I 36?\u0026quot;\u003C\/p\u003E  \u003Cp\u003EOk so how is a 36 year old supposed to act and behave and feel? I have no idea. I just know that I have felt really good about the way I am - on most occasions. \u003C\/p\u003E \u003Cspan id=\"fullpost\"\u003E   \u003Cp\u003ELast Saturday though, I did question the fact if I was getting old in the way of my thinking too. A few of my girlfriends and I decided to go out on a ladies night out. On most occasions we will go have a nice dinner somewhere and then for a round of cocktails. I really enjoy these evenings and my group of girlfriends are all between the ages of 30 and 36, so we kind of float on the same wave length. Almost all of them have kids and work, therefore have a busy daily schedule, which makes us enjoy and savor these evenings even more.\u003C\/p\u003E    \u003Cp\u003EThis Saturday our evening started out in the same way as always. A nice long dinner with wine and a lot of laughs and gossip. Around 11 we decided to check out a disco called \u0026quot;Over 29\u0026quot;, targeting that special age group. I had never been there and am always in the mood to go dancing. However a few of my friends warned me that it would be nothing like I have probably ever seen. This only made me more inquisitive and I could not wait to check this place out.\u003C\/p\u003E    \u003Cp\u003EI have to say this about my friends, they are always warning me and giving me advice about this or that. Apparently they think because I have traveled and lived in so many different places, they need to warn me ahead of time if they think something will not meet my expectations. But with me it is totally the opposite. \u003Cu\u003EBecause\u003C\/u\u003E I have lived in so many different places, I never expect anything to be like the other and I often go into these kind of things without any expectations. I purely look forward to experiencing something new. \u003C\/p\u003E    \u003Cp\u003EWell it was quite an experience. I have never been to a disco where there was such a wide span between the ages. There was everything from 22 year olds to 60 year olds. I swear, it was funny and touching all at the same time. Touching, because I found it cute to see a few 50+ couples dancing on the dance-floor like \u0026quot;in the old days\u0026quot;. Brilliant - instead of spending a Saturday night in front of the T.V. - dancing is the way to go! It was funny because I have never been hit on by a 50+ year old man!!!\u003C\/p\u003E    \u003Cp\u003EI guess there is a first time for everything! Then there were a few of those typically loose type girls. I believe that they were our age, which was rather horrifying to see the way they were dressed and at their behavior. Honestly, next to them I felt I was dressed like a nun. I mean, what they thought of as a mini skirt was a wider belt in my books! It was also quite vulgar the way they seemed to be throwing themselves at any man that took notice. \u003C\/p\u003E    \u003Cp\u003EI am certainly no prude, however I honestly do believe the finer qualities in a lady are in the way she presents herself. Her class, style and modesty are among her best assets. It's not something I recently started to believe in, it's something I have lived by from my teenage years. Whatever happened to the pride and countenance? As these thoughts were running through my head, I wondered if my friends thought the same. I was very relieved to find that we shared the same sentiments.\u003C\/p\u003E    \u003Cp\u003EWhat are your opinions on this? Is it \u0026quot;old\u0026quot; or \u0026quot;prude\u0026quot; of me to think women should present themselves with a bit of class? I'd also love the hear a few opinions from the men out there - what do you find more attractive?\u003C\/p\u003E    \u003Cp\u003ESexy, classy and full of intriguing flavor is this tajine. Chickpeas and pumpkin are prepared with wonderful aromas of cumin, coriander and chilies. Served with a coconut chutney and couscous, this meal presents itself with perfect harmony and an explosion of aromas to tease the senses. It is a modest looking dish at first appearance but a closer look reveals delightful ecstasy for the taste buds.\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003Cspan style=\"font-size: 130%\"\u003E\u003Cspan style=\"font-weight: bold\"\u003EReminder!\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/MISC\/MMJan2008LogoKopie.jpg\" width=\"150\" align=\"left\" \/\u003E \u003C\/p\u003E    \u003Cp\u003EThis month I want you to be caring, loving and comforting to yourself. I want you to make your favorite \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/01\/drop-in-decorate-roundup-mm-17.html#MMJan\"\u003EComfort Foods\u003C\/a\u003E and bring it along to my mingle. Look forward to seeing all there! Deadline is \u003Cspan style=\"font-weight: bold\"\u003EFebruary 4th\u003C\/span\u003E.\u003C\/p\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/MISC\/EatFreshWInterLogoKopie.jpg\" width=\"150\" align=\"left\" \/\u003E \u003C\/p\u003E    \u003Cp\u003EEating fresh? Well share your fresh winter produce with us in the seasonal event \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/01\/eat-fresh-wonderful-winter.html#ef-winter2008\"\u003EEat Fresh\u003C\/a\u003E. Hope you join the fun! \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EA slight change to the deadline of Eat Fresh: Although I initially decided not to put a deadline on this, I was advised by a few of you that it would be better to do so. Therefore, a deadline till \u003Cfont color=\"#ff0000\"\u003EMarch 31st\u003C\/font\u003E has been set. Please send in your emails by this date.\u003C\/strong\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003Cstrong\u003EIngredients \u003C\/strong\u003E      \u003Cbr \/\u003EPrintable version of recipe \u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/chickpeapumkintajine\" target=\"printwflh\"\u003Ehere\u003C\/a\u003E\u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Chickpea Pumpkin Tajine (04) by MeetaK\" alt=\"Chickpea Pumpkin Tajine (04) by MeetaK\" src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/ChickpeaTajine04framed.jpg\" width=\"450\" \/\u003E\u003C\/center\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003Cu\u003EFor the Tajine\u003C\/u\u003E\u003C\/strong\u003E       \u003Cbr \/\u003E1 onion - finely chopped       \u003Cbr \/\u003E1 garlic clove - finely chopped       \u003Cbr \/\u003E300 g \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/09\/fmr-turkey-breast-and-roasted-pumpkin_21.html#pumpkin\"\u003Epumpkin\u003C\/a\u003E - peeled and cut into small cubes       \u003Cbr \/\u003E300 g chickpeas - canned       \u003Cbr \/\u003E3 tomatoes - coarsely chopped       \u003Cbr \/\u003E1 red chili - finely chopped       \u003Cbr \/\u003E2 tablespoons olive oil       \u003Cbr \/\u003E1 teaspoon black \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cumin\"\u003Ecumin\u003C\/a\u003E seeds - crushed in a mortar       \u003Cbr \/\u003E1 tablespoon \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/creamy-ginger-carrot-soup.html#ginger\"\u003Eginger\u003C\/a\u003E - finely chopped       \u003Cbr \/\u003E300 ml vegetable stock       \u003Cbr \/\u003E1\/2 teaspoon \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#garammasala\"\u003EGaram Masala\u003C\/a\u003E       \u003Cbr \/\u003ESalt and pepper       \u003Cbr \/\u003E3 tablespoon fresh lemon juice       \u003Cbr \/\u003E1 tablespoon soy sauce\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003Cu\u003EFor the Coconut Couscous\u003C\/u\u003E\u003C\/strong\u003E       \u003Cbr \/\u003E100 ml vegetable stock       \u003Cbr \/\u003E100 - 120 g Couscous       \u003Cbr \/\u003E100 ml \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/coconut-mousse-with-mango-coulis.html#coconut\"\u003Ecoconut\u003C\/a\u003E milk       \u003Cbr \/\u003E1\/2 teaspoon soy sauce       \u003Cbr \/\u003E1\/2 lime - zest and juice\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003Cu\u003EFor the Coconut Chutney          \u003Cbr \/\u003E\u003C\/u\u003E\u003C\/strong\u003EGinger - about 1 cm - finely chopped       \u003Cbr \/\u003E1 garlic clove - finely chopped       \u003Cbr \/\u003E1\/2 green chili - finely chopped       \u003Cbr \/\u003E1\/2 bunch coriander\/cilantro leaves - finely chopped       \u003Cbr \/\u003E1 teaspoon sugar       \u003Cbr \/\u003E1 lemon - juice       \u003Cbr \/\u003E50 g grated coconut - fresh or dried       \u003Cbr \/\u003E1\/2 teaspoon soy sauce\u003C\/p\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Chickpea Pumpkin Tajine - Coconut Couscous (01) by MeetaK\" alt=\"Chickpea Pumpkin Tajine - Coconut Couscous (01) by MeetaK\" src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/ChickpeaTajineCoconutCouscous01fram.jpg\" width=\"450\" \/\u003E\u003C\/center\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003Cu\u003EFor the Tajine          \u003Cbr \/\u003E\u003C\/u\u003E\u003C\/strong\u003EHeat the oil in a pan, then add the crushed cumin seeds, onions and garlic and saut\u0026#233; for a few minutes. When the cumin starts to become fragrant and the onions have become transparent, add the pumpkin, tomatoes, ginger and chilies. Carry on saut\u0026#233;ing for further 5 minutes. \u003C\/p\u003E    \u003Cp\u003EPour in the vegetable stock and season with the garam masala, salt and pepper. Simmer the mixture for approx. 10 minutes until the pumpkin is cooked through. You do not want a mushy pumpkin but rather one that still has bite so make sure you check the tenderness of the vegetable. Add the chickpeas and allow to simmer for another 5 minutes. Sprinkle with the lemon juice and a dash of soy sauce. \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003Cu\u003EFor the Coconut Couscous\u003C\/u\u003E\u003C\/strong\u003E       \u003Cbr \/\u003EBring the vegetable stock to a rolling boil in a medium sized pot. Add all the ingredients, cover and remove from heat. Allow the couscous to steam for about 10 minutes then loosen with a fork. \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003Cu\u003EFor the Coconut Chutney\u003C\/u\u003E\u003C\/strong\u003E       \u003Cbr \/\u003EIn a small bowl mix all the ingredients together. Allow all the flavors to infuse with each other before serving - about 10 minutes. \u003C\/p\u003E    \u003Cp\u003EServe the tajine with the coconut chutney and couscous. \u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E\u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Chickpea Pumpkin Tajine (01) by MeetaK\" alt=\"Chickpea Pumpkin Tajine (01) by MeetaK\" src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/ChickpeaTajine01framed.jpg\" width=\"450\" \/\u003E\u003C\/center\u003E    \u003Cp\u003EThis would be a typical kind of meal we enjoy on a weeknight. I love the way all the flavors come together in perfect harmony. This creation gets its impulses from several different countries, like Morocco and India and offers a lovely international flair to the meal. Tom and Soeren loved the way the zesty chutney paired so well with the spicy tajine. \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003Cfont color=\"#008000\"\u003EFrom The Archives:\u003C\/font\u003E\u003C\/strong\u003E       \u003Cbr \/\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/05\/bollywood-cooking-channa-masala.html\"\u003EChickpeas Masala\u003C\/a\u003E       \u003Cbr \/\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/cooking-school-refreshing-minty-hummus.html\"\u003EMinty Humus\u003C\/a\u003E       \u003Cbr \/\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/06\/1001-kisses-from-my-couscous.html\"\u003EVegetable Couscous\u003C\/a\u003E       \u003Cbr \/\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/11\/friends-feasts-pumpkin-feta-tart.html\"\u003EPumpkin Feta Tart\u003C\/a\u003E       \u003Cbr \/\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/09\/fmr-turkey-breast-and-roasted-pumpkin_21.html\"\u003ETurkey Breast with Roasted Pumpkin\u003C\/a\u003E       \u003Cbr \/\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/07\/tropicana-cream-with-summer-berries.html\"\u003ECoconut Tropicana Cream with Summer Berries\u003C\/a\u003E       \u003Cbr \/\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/12\/coco-mango-soup.html\"\u003ECoconut Mango Soup\u003C\/a\u003E\u003C\/p\u003E    \u003Cp\u003EThis is going over to Marta of \u003Ca href=\"http:\/\/italianintheus.blogspot.com\/\"\u003EAn Italian in the US\u003C\/a\u003E who hosts the monthly event \u003Ca href=\"http:\/\/italianintheus.blogspot.com\/2007\/11\/fresh-produce-of-month-roundups.html\"\u003EFresh Produce of the Month\u003C\/a\u003E. A lovely event, which I love taking part in. However, due to time restraints I was unable to take part in the last couple of events. This month she chose \u003Ca href=\"http:\/\/italianintheus.blogspot.com\/2008\/01\/fresh-produce-of-month-6-roundup-and.html\"\u003ESquash\u003C\/a\u003E as the star and as I love the vegetable could not miss it. \u003C\/p\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Chr \/\u003E\u003Csmall\u003E     \u003Cdiv class=\"wlWriterSmartContent\" id=\"scid:0767317B-992E-4b12-91E0-4F059A8CECA8:9dc48747-d3d8-41fd-8b65-874be2a31631\" style=\"padding-right: 0px; display: inline; padding-left: 0px; padding-bottom: 0px; margin: 0px; padding-top: 0px\"\u003ETechnorati Tags: \u003Ca href=\"http:\/\/technorati.com\/tags\/pumpkin\" rel=\"tag\"\u003Epumpkin\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/squash\" rel=\"tag\"\u003Esquash\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/chickpeas\" rel=\"tag\"\u003Echickpeas\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/coucous\" rel=\"tag\"\u003Ecoucous\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/vegetarian\" rel=\"tag\"\u003Evegetarian\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/coconut\" rel=\"tag\"\u003Ecoconut\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/Indian\" rel=\"tag\"\u003EIndian\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/spices\" rel=\"tag\"\u003Espices\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/food\" rel=\"tag\"\u003Efood\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/recipe\" rel=\"tag\"\u003Erecipe\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/photography\" rel=\"tag\"\u003Ephotography\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/nikon%20D70s\" rel=\"tag\"\u003Enikon D70s\u003C\/a\u003E\u003C\/div\u003E   \u003C\/small\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E \u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/6754026484877898887\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/01\/chickpea-pumpkin-tajine-with-coconut.html#comment-form","title":"21 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6754026484877898887"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6754026484877898887"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/01\/chickpea-pumpkin-tajine-with-coconut.html","title":"Chickpea Pumpkin Tajine With Coconut Couscous \u0026amp; Coconut Chutney"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/th_ChickpeaTajine02framed.jpg","height":"72","width":"72"},"thr$total":{"$t":"21"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-3629755755361688647"},"published":{"$t":"2007-01-30T20:28:00.000+01:00"},"updated":{"$t":"2009-02-11T21:24:12.297+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Food Guide"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Soups and Stews"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetables"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Creamy Ginger Carrot Soup with Lemon Cream"},"content":{"type":"html","$t":"\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhVmaP3WiR6A595D-BUq7PLMpCCNreUQoVdQVL_imm2_KbXHXUfmfNABmplyfXzOkoelOv0HYDXxYPIrVpKPifpsJgQGzsFoSc1cnhh9iz9VbhAPeYjlH4j-ewjrIPpSSFYJaon\/s1600-h\/CarrotGingerSoup3.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhVmaP3WiR6A595D-BUq7PLMpCCNreUQoVdQVL_imm2_KbXHXUfmfNABmplyfXzOkoelOv0HYDXxYPIrVpKPifpsJgQGzsFoSc1cnhh9iz9VbhAPeYjlH4j-ewjrIPpSSFYJaon\/s400\/CarrotGingerSoup3.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5025946420044467666\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EThe wind is howling outside. The rain slashes against the windows.\u003Cbr \/\u003E\u003Cbr \/\u003EI am sitting in my warm living room sunk deep into the huge read couch in the living room. A few aroma candles flicker on the table next to me and I am deep into Bill Clinton's ...\u003Cbr \/\u003E\u003Cspan id=\"fullpost\"\u003E\u003Cbr \/\u003E... book, My Life!\u003Cbr \/\u003E\u003Cbr \/\u003EI reach out for my cosy \"feel-good\" sweatshirt. You know the one we all have and always wear, hate to put it in the wash because a day without it is unimaginable. Exactly that one! Suddenly I hear it. A distant rumbling. Was that thunder? Probably. There it is again. No, that is not thunder it's coming from inside. It gets a bit louder and this time I feel it too.\u003Cbr \/\u003E\u003Cbr \/\u003EThe very familiar tummy rumbles. Well it is almost time for dinner. But slogging in the kitchen does not appeal to me today. I want to get back to my book but still have a warm, soul-satisfying and hunger-killing meal.\u003Cbr \/\u003E\u003Cbr \/\u003EMy refrigerator tells me I have to be extremely creative to serve up that kind of meal today. Well, hey, creativity is my middle name and I take out what I find.\u003Cbr \/\u003E\u003Cbr \/\u003EWhat I do find is a lot of ginger that needs to be used. Why do I have all that ginger? Oh yes I remember! \u003Ca href=\"http:\/\/whatstherecipetodayjim.blogspot.com\/\"\u003ERosie\u003C\/a\u003E is the host of this month's \u003Ca href=\"http:\/\/whatstherecipetodayjim.blogspot.com\/2006\/11\/jhiva.html\"\u003EJihva for Ingredients\u003C\/a\u003E and she chose a lovely ingredient to use - Ginger. I guess when I read that I went out and decided to buy out the grocery store!!\u003Cbr \/\u003E\u003Cbr \/\u003E \u003Ccode\u003E\u003Ca name=\"ginger\" id=\"ginger\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;font-size:130%;\" \u003EGinger\u003C\/span\u003E\u003Cbr \/\u003EGinger is incredibly aromatic, pungent and full of flavor. It zests up foods and is extensively used all over the world. You will find it in the fresh produce section of the grocery store and it is available throughout the year.\u003Cbr \/\u003E\u003Cbr \/\u003EGinger is a native to southeastern Asia, where this wonderful spicy herb is used in the regional cuisines creating delectable recipes enjoyed throughout the world. However, it is not only limited to this region or Asian cuisine. Ginger is a versatile spice and can be used in many types of cuisine - sweet and savory.\u003Cbr \/\u003E\u003Cbr \/\u003EThe spice ginger is actually the underground rhizome of the ginger plant and botanically referred to as \u003Cspan style=\"font-style: italic;\"\u003EZingiber officinale\u003C\/span\u003E. The plant's botanical name is thought to be derived from its Sanskrit name \"singabera\" which means \"horn shaped,\" which is exactly the outer characteristic of ginger.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjdF2_zfMsZzYINpxr2dEnJopZY9jg13ZCjmR7NCLmuBao1j3FPJC4N96LsaePKtqY-RhnYNEOsep8fJv4gIdnO3LACD5XTvl29I_TX-Z5BwsHp3mtZ5UNkqed_qe9Ro6R5dLe2\/s1600-h\/Ginger1.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjdF2_zfMsZzYINpxr2dEnJopZY9jg13ZCjmR7NCLmuBao1j3FPJC4N96LsaePKtqY-RhnYNEOsep8fJv4gIdnO3LACD5XTvl29I_TX-Z5BwsHp3mtZ5UNkqed_qe9Ro6R5dLe2\/s400\/Ginger1.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5025946402864598434\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EDepending on the type of ginger, the flesh can be yellow, white or red in color. It is covered with a brownish skin that may either be thick or thin, depending upon whether the plant was harvested when it was mature or young.\u003Cbr \/\u003E\u003Cbr \/\u003EToday the top producers of this exceptional spice are India, Jamaica, Indonesia and Australia.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EHealth Benefits\u003C\/span\u003E\u003Cbr \/\u003EGinger is actually the ultimate in healthy eating. It warms the internal organs, eases depression, and cures ailments from colds to nausea.\u003Cbr \/\u003EIn the Indian Ayurvedic medicine, great emphasis is placed on the healing powers of foods, herbs and spices and each dish is planned with medicinal benefits in mind.\u003Cbr \/\u003EGinger has a long tradition of being very effective in relieving symptoms of gastrointestinal distress. Ginger is very often used in herbal medicine and contains a substance that promotes the elmination of intestinal gas. This wonder spice also possesses many therapeutic properties. This includes antioxidant effects and anti-inflammatory effects.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003ESelecting and Storing\u003C\/span\u003E\u003Cbr \/\u003EChoose fresh ginger over the dried form. Fresh ginger truly brings the strong robust flavor to your dishes. Ground ginger makes a smoother curry paste. Make sure that the ginger is firm, smooth and and free from mold. Ginger can be purchased in two forms - mature and young. Mature ginger is more widely available and has a tougher outer skin, which needs to be peeled. The younger type is normally only available in Asian markets, is delicate and does not require peeling.\u003Cbr \/\u003E\u003Cbr \/\u003EFresh unpeeled ginger can be stored in the refrigerator for up to three weeks. When stored unpeeled in the freezer, it will keep for up to six months.\u003Cbr \/\u003E\u003Cbr \/\u003EDried ginger powder should be kept in a tightly sealed glass container in a cool, dark and dry place. Alternatively, you can store it in the refrigerator where it will last for about one year.\u003Cbr \/\u003E\u003Cbr \/\u003EWhen frying, use chopped ginger over crushed as this creates a wider surface for the oil to penetrate.\u003Cbr \/\u003E\u003Cbr \/\u003EA unique way of storing ginger is to bury it in sand. It can be used as required and is said to continue to grow in the meantime, giving you a continuous supply.\u003Cbr \/\u003E\u003Cbr \/\u003EMore on ginger \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Ginger\"\u003Ehere\u003C\/a\u003E.\u003Cbr \/\u003E\u003Cbr \/\u003EI found organic carrots, sour cream and organic lemons too. Off to work I went.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjeNd-G9JCyxkR28onxrYtlNWVjIOJvV7Zs6JMiSN9gQkZpJeFeY9XrJIKAORbEErcargbsYoBs15VDeHKVRXk2e9EhxTxuJIeRHYPVhJJaHhiIw1g2xvKfvVa6XKi03MLbZEYt\/s1600-h\/CarrotGingerSoup1.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjeNd-G9JCyxkR28onxrYtlNWVjIOJvV7Zs6JMiSN9gQkZpJeFeY9XrJIKAORbEErcargbsYoBs15VDeHKVRXk2e9EhxTxuJIeRHYPVhJJaHhiIw1g2xvKfvVa6XKi03MLbZEYt\/s400\/CarrotGingerSoup1.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5025946411454533042\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(204, 153, 51);\"\u003EIngredients:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E600g carrots - peeled and cut into bite size cubes.\u003Cbr \/\u003E1 large onion - chopped\u003Cbr \/\u003E1 tablespoon fresh ginger - finely chopped\u003Cbr \/\u003E25g unsalted butter\u003Cbr \/\u003E2 cloves garlic - minced\u003Cbr \/\u003E675 ml stock\u003Cbr \/\u003Efinely grated zest of one lemon\u003Cbr \/\u003E55ml sour cream\u003Cbr \/\u003Efresh chives - chopped\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgdV0rXWKoCC0Frv8VdNQzq0Q1hgtlVI1WVGQlGUk637-FOLAaIJWyTUhXnkAFdwxN5g2ku7LT1ciX7VYxduAGpsblsEw7i6wyZGORB9TO-rib1NqhOGEMnS-GBXKS1sB7Ky0M7\/s1600-h\/CarrotGingerSoup2.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgdV0rXWKoCC0Frv8VdNQzq0Q1hgtlVI1WVGQlGUk637-FOLAaIJWyTUhXnkAFdwxN5g2ku7LT1ciX7VYxduAGpsblsEw7i6wyZGORB9TO-rib1NqhOGEMnS-GBXKS1sB7Ky0M7\/s400\/CarrotGingerSoup2.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5025946415749500354\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(204, 153, 51);\"\u003EMethod:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EMelt butter in a large heavy pot. Add the onions and cook for a few minutes until soft. Put in the ginger and garlic and cook for a further 2 to 3 minutes.\u003Cbr \/\u003E\u003Cbr \/\u003EAdd the chopped carrots to the pot and sauté for a few minutes. Pour in the stock and bring to the boil. Reduce heat and simmer for about 20 minutes until carrots are tender.\u003Cbr \/\u003E\u003Cbr \/\u003EIn a small bowl combine the sour cream and the grated lemon rest. Cover and cool in the fridge.\u003Cbr \/\u003E\u003Cbr \/\u003EAllow the soup to cool, then pureé the soup. Return the soup to the heat and season with salt and pepper. Bring to a quick boil. Just before serving add some more fresh ginger.\u003Cbr \/\u003E\u003Cbr \/\u003EPour the soup in bowls and place a dollop of the lemon cream in the middle of the soup. Garnish with chives.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjDrmozSBG_VB_J649NtSFcupa4kFvDV21R7QT5U7IM4wyk_yBGC8F-eCBlu7APMxW0VGNmKlgBamzz5s97sc5pBqtTCN3STPXTw0q8srLlGt8W_Lb-fmPldCVd8d_lbywfmjg-\/s1600-h\/CarrotGingerSoup4.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjDrmozSBG_VB_J649NtSFcupa4kFvDV21R7QT5U7IM4wyk_yBGC8F-eCBlu7APMxW0VGNmKlgBamzz5s97sc5pBqtTCN3STPXTw0q8srLlGt8W_Lb-fmPldCVd8d_lbywfmjg-\/s400\/CarrotGingerSoup4.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5025946428634402274\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(204, 153, 51);\"\u003EVerdict:\u003C\/span\u003E\u003Cbr \/\u003EThis is a spicy, aromatic and wonderfully flavorful soup. Forget any carrot soup you have tasted before. The ginger combined with the tangy lemon cream brings bursts of different tastes to your senses.\u003Cbr \/\u003ESoeren ladled bowlfuls of the soup and could not get enough. Healthy and nutritious all the way. Tom was struck by the delectable harmony of aromas. Brings joy to watch them enjoy something that was so easy to make.\u003Cbr \/\u003E\u003Cbr \/\u003EAnd that rumble? Oh it stopped complaining at the first spoonful.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size:85%;\"\u003ETechnorati Tags: \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/soup\" rel=\"tag\"\u003Esoup\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/carrot\" rel=\"tag\"\u003Ecarrot\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/ginger\" rel=\"tag\"\u003Eginger\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/jfi\" rel=\"tag\"\u003Ejfi\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/vegetarian\" rel=\"tag\"\u003Evegetarian\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/recipe\" rel=\"tag\"\u003Erecipe\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/food\" rel=\"tag\"\u003Efood\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/food%20blog\" rel=\"tag\"\u003Efood blog\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/photo\" rel=\"tag\"\u003Ephoto\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/photography\" rel=\"tag\"\u003Ephotography\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/food%20photo\" rel=\"tag\"\u003Efood photo\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/nikon%20d70s\" rel=\"tag\"\u003Enikon d70s\u003C\/a\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/3629755755361688647\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2007\/01\/creamy-ginger-carrot-soup.html#comment-form","title":"27 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3629755755361688647"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3629755755361688647"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2007\/01\/creamy-ginger-carrot-soup.html","title":"Creamy Ginger Carrot Soup with Lemon Cream"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhVmaP3WiR6A595D-BUq7PLMpCCNreUQoVdQVL_imm2_KbXHXUfmfNABmplyfXzOkoelOv0HYDXxYPIrVpKPifpsJgQGzsFoSc1cnhh9iz9VbhAPeYjlH4j-ewjrIPpSSFYJaon\/s72-c\/CarrotGingerSoup3.jpg","height":"72","width":"72"},"thr$total":{"$t":"27"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-116938612628970068"},"published":{"$t":"2007-01-22T06:28:00.000+01:00"},"updated":{"$t":"2009-02-11T21:24:12.297+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bollywood Cooking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Food Guide"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Indian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"}],"title":{"type":"text","$t":"Bollywood Cooking: India - The Home of Spices"},"content":{"type":"html","$t":"\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgeokwjxFZrLrxWCU092EHVDR0lsnUZiueEFbWpFeUoGqHpxBUJaC7fUS49di9tYBHsaRYbqF6WCIPVZc88cagDZyfhKjHfzYZy51_0q9AUTyhM_fOtVS_IMT4-zcBMybSxsDIh\/s1600-h\/IndianSpices_combined.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgeokwjxFZrLrxWCU092EHVDR0lsnUZiueEFbWpFeUoGqHpxBUJaC7fUS49di9tYBHsaRYbqF6WCIPVZc88cagDZyfhKjHfzYZy51_0q9AUTyhM_fOtVS_IMT4-zcBMybSxsDIh\/s400\/IndianSpices_combined.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5026670985448882130\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThere is no other country in the world that produces as many kinds of spices as India. So, it is not very surprising that India is known as the \u003Cb\u003E\"Home of Spices\"\u003C\/b\u003E. The country's climate is perfect and very suitable for almost all types of spices. These spices are important for the country from the point of view of both domestic consumption and export.\u003Cbr \/\u003E\u003Cbr \/\u003EIndian spices are well known all over the world and cherished for their culinary value, tangy and aromatic flavors. They play a very important role in Indian cooking. Indians spice up their food, teas, drinks, sweets not only for the exquisite flavor it lends the dish but also due to the medicinal values they provide. We Indians believe that spices not only zest up the food but your life too!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan id=\"fullpost\"\u003E\u003Cbr \/\u003EThese spices can be combined in amounts to make specific spice mixtures used in everyday cooking. A very well known spice mixture is the \u003Ci\u003EGaram Masala\u003C\/i\u003E. The word \u003Ci\u003Egaram\u003C\/i\u003E means hot, not \"hot\" as in spicy chili hot, but due to the fact that the spices blended in the mixture are said to increase the body temperature.\u003Cbr \/\u003E\u003Ccode\u003E\u003Ca name=\"masala\" id=\"masala\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\u003Ci\u003EMasala\u003C\/i\u003E is a word very commonly used in Indian cooking and is simply the Hindi word for \"spice.\" So, whenever a combination of spices, herbs and other condiments are ground or blended together, it is called \u003Ci\u003Emasala\u003C\/i\u003E.\u003Cbr \/\u003E\u003Cbr \/\u003EYou can have a \u003Ci\u003Ewet masala\u003C\/i\u003E, which includes water, yogurt or other liquids to the ground spices making it into a more paste like consistency. These are often used to marinate meats, vegetables and fish or are sautéed  in oil before adding the main vegetable or meat. This helps the delicate blend of flavors release their aromas into the recipe.\u003Cbr \/\u003E\u003Cbr \/\u003EThen there are the common powdered blend of spices. These can be bought in any Indian store or well stocked supermarket and depending on the quality, these can have a very good flavor and are comfortable to use.\u003Cbr \/\u003E\u003Cbr \/\u003EThe whole \u003Ci\u003Emasalas\u003C\/i\u003E often includes, as the name suggests, whole spices such as whole cinnamon sticks, bay leaves, cloves, cardamom and black peppercorns. These are fried in hot oil before other wet ingredients such as onions, garlic or ginger are added.\u003Cbr \/\u003E\u003Cbr \/\u003EThe classic Indian curry often combines the following spices - coriander, turmeric, cumin, ginger, garlic as well as other spices.\u003Cbr \/\u003E\u003Cbr \/\u003EMy mum, \u003Ci\u003Enani\u003C\/i\u003E (grandmum) and my \u003Ci\u003Emasis\u003C\/i\u003E (aunts) and probably many Indian housewives around the world store their spices in what is called a \u003Ci\u003Emasala dabba\u003C\/i\u003E - an Indian spice box. This spice box is round and made of stainless steel with seven individual stainless steel bowls. It comes with a small measuring teaspoon and must have a tight fitting lid in between the compartment for the bowls and the main lid. This ensures that the spices do not get all mixed up.\u003Cbr \/\u003E\u003Cbr \/\u003EEach bowl is filled with the seven most favorite and most commonly used spices in the household. I admit I do not have such a wonderful spice box, but have it on my wish list for the next time I am in Dubai or India.\u003Cbr \/\u003E\u003Cbr \/\u003EFor the first \u003Cspan style=\"color: rgb(255, 102, 0);\"\u003EBollywood Cooking\u003C\/span\u003E session I thought I would introduce you to some of the different spices used in Indian cooking. It is not necessary to stock up on each spice mentioned here but having the basic spices in your kitchen will help to make certain Indian dishes in a breeze.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiC5baW8rF7V2B_3j4QVOnGWlzr-W6rLw2C7cAs1hXhnw2b85jHB6GB9GuEQ7k53Im9AGyuwpIqPISFymOzBLPgOTaRdTus5_2g1wttzHUpvGswEkLTJE9qRvolXRp-HwOq4vq6\/s1600-h\/IndianSpices01.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiC5baW8rF7V2B_3j4QVOnGWlzr-W6rLw2C7cAs1hXhnw2b85jHB6GB9GuEQ7k53Im9AGyuwpIqPISFymOzBLPgOTaRdTus5_2g1wttzHUpvGswEkLTJE9qRvolXRp-HwOq4vq6\/s400\/IndianSpices01.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5026670989743849442\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"color: rgb(255, 102, 0);\"\u003E\u003Cb\u003EThe Basic Spices\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003EThere are a few basic spices in Indian cuisine that go into most dishes. Often a very basic vegetable dish is made by adding cumin or mustard seeds and asafetida in some hot ghee (clarified butter) or oil until they sizzle and pop. Then the vegetables are added and steamed.\u003Cbr \/\u003E\u003Cbr \/\u003E \u003Ccode\u003E\u003Ca name=\"cumin\" id=\"cumin\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\u003Cb\u003ECumin seeds - whole and powder\u003C\/b\u003E:\u003Cbr \/\u003EThis is mainly used in North Indian food and is used for its strong distinctive taste. When roasted, whole cumin seeds release more of the aroma and gives the dish a sweet flavor. Cumin seed powder lends a sweet and mild flavor to a dish and is one of the main ingredients in the \u003Ci\u003EGaram Masala\u003C\/i\u003E.\u003Cbr \/\u003E\u003Ci\u003EHindi name - Jeera\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E \u003Ccode\u003E\u003Ca name=\"corianderseeds\" id=\"corianderseeds\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\u003Cb\u003ECoriander seeds - whole and powder:\u003C\/b\u003E\u003Cbr \/\u003EMainly used for its fresh, soothing and cooling taste, coriander seeds are very light weight and have a mild flavor. Although they come form the same plant, they should not be mixed up with cilantro. In powder form it is an indispensable spice in the spice box. The aromatic fragrance of the roasted coriander powder enhances the taste of any dish.\u003Cbr \/\u003E\u003Ci\u003EHindi name - Dhaniya\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E \u003Ccode\u003E\u003Ca name=\"turmeric\" id=\"turmeric\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\u003Cb\u003ETurmeric powder:\u003C\/b\u003E\u003Cbr \/\u003EThis is mainly used in Indian dishes for its medicinal properties and for the gorgeous intensive color it gives to the dishes. It is mildly aromatic and has a delicate scent of ginger. Turmeric is a wonder spice and is used throughout Asia to treat cases of stomach and liver ailments. It is also used exteranally to heal sores and in cosmetics. As a matter of fact one of my childhood memories of my mum is her in her weekly turmeric, sandalwood and honey face masks - LOL!\u003Cbr \/\u003E\u003Ci\u003EHindi name - Haldi\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E \u003Ccode\u003E\u003Ca name=\"chili\" id=\"chili\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\u003Cb\u003EChili powder:\u003C\/b\u003E\u003Cbr \/\u003EThe Indian chili powder is made from ground chilies and is often hotter that the chili powder available in the US\/European stores. It has a pungent, hot aroma with a strong bite to it.\u003Cbr \/\u003E\u003Ci\u003EHindi name - Lal Mirch\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E \u003Ccode\u003E\u003Ca name=\"asafetida\" id=\"asafetida\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\u003Cb\u003EAsafetida:\u003C\/b\u003E\u003Cbr \/\u003EThis is often used as a digestive. It has a strong odor and a slight garlicky flavor. Do not taste this raw - it is NOT a pleasant experience. Using it in the recommended recipe however, works wonders. Just a pinch is used for cooking in dishes with lentils and beans.\u003Cbr \/\u003E\u003Ci\u003EHindi name - Hing\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E \u003Ccode\u003E\u003Ca name=\"mustardseeds\" id=\"mustardseeds\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\u003Cb\u003EBlack mustard seeds:\u003C\/b\u003E\u003Cbr \/\u003EIn India the black mustard seeds are preferred over the larger yellow ones found in the western world. It has a strong but pleasing flavor and known for its digestive qualities. Mustard seeds are used in India to flavor vegetables, pulses and pickles.\u003Cbr \/\u003E\u003Ci\u003EHindi name - Mohri\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E \u003Ccode\u003E\u003Ca name=\"garammasala\" id=\"garammasala\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\u003Cb\u003EGaram Masala:\u003C\/b\u003E\u003Cbr \/\u003EThe mixture may include a variety of ingredients from cumin, fennel, coriander, cardamom, cinnamon, cloves, poppy seeds, saffron, pepper, chilies, and black cumin seeds and more. It can be used whole or in powdered form. It is often added at the end of cooking, so that the full aroma is not lost. \u003Ca href=\"http:\/\/www.food-india.com\/ingredients\/i001_i025\/i003.htm\"\u003EHere\u003C\/a\u003E is an interesting recipe, if you want to give making your own Garam Masala a go.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEggdiyNzqYdCo22jFBmPh7GPNaBSllQptGmE9qh8U8Rv8ZwE8-KAdq05nAOz_mCvKE0mWa6GRj4FT-VeOvVDkslf7Bf4whrzvztcpfCY4xIEL4-btu5-gkYaxA5hSlxYJhHXSfb\/s1600-h\/IndianSpices02.jpg\"\u003E\u003Cimg style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEggdiyNzqYdCo22jFBmPh7GPNaBSllQptGmE9qh8U8Rv8ZwE8-KAdq05nAOz_mCvKE0mWa6GRj4FT-VeOvVDkslf7Bf4whrzvztcpfCY4xIEL4-btu5-gkYaxA5hSlxYJhHXSfb\/s400\/IndianSpices02.jpg\" alt=\"\" id=\"BLOGGER_PHOTO_ID_5026670994038816754\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"color: rgb(255, 102, 0);\"\u003E\u003Cb\u003EComplementary Spices\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003EIn our vegetable dish from above, a complementary spice, like fennel or nigella seeds may be added. The dish may be flavored with ginger and sprinkled with turmeric and coriander powder.\u003Cbr \/\u003E\u003Cbr \/\u003E \u003Ccode\u003E\u003Ca name=\"fennelseeds\" id=\"fennelseeds\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\u003Cb\u003EFennel Seeds:\u003C\/b\u003E\u003Cbr \/\u003EAlthough this is a basic Indian spice, it is not essential. It is mainly used in North Indian cuisine and posses digestive qualities. If you often visit Indian restaurants you will find these coated with colored sugar and offered after meals as a mouth freshener. Fennel seeds are also often used to spice up teas and drinks.\u003Cbr \/\u003E\u003Ci\u003EHindi name - Saunf\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E \u003Ccode\u003E\u003Ca name=\"fenugreekseeds\" id=\"fenugreekseeds\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\u003Cb\u003EFenugreek seeds:\u003C\/b\u003E\u003Cbr \/\u003EThis spice, which is actually a lentil, is used throughout India for the distinctive flavor it gives the dish and for its wonderful healthful properties. As a matter of fact, after turmeric, fenugreek seeds is the most medically useful item in an Indian kitchen.\u003Cbr \/\u003E\u003Ci\u003EHindi name - Methi\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E \u003Ccode\u003E\u003Ca name=\"nigella\" id=\"nigella\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\u003Cb\u003ENigella Seeds:\u003C\/b\u003E\u003Cbr \/\u003EAlso known as onion seeds, these are often used in North India to enhance vegetable dishes. Toasting the seeds briefly brings out the flavor. Oh ... and no they are not really seeds from onions.\u003Cbr \/\u003E\u003Ci\u003EHindi name - Kalonji\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccode\u003E\u003Ca name=\"caromseeds\" id=\"caromseeds\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\u003Cb\u003ECarom seeds:\u003C\/b\u003E\u003Cbr \/\u003EThese have a strong peppery-thyme flavor. This poppy seed like plant comes from the lovage plant.  It is very popular in North Indian cooking. It is used in preparing many Indian vegetables and pulses.\u003Cbr \/\u003E\u003Ci\u003EHindi name - Ajwain\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"color: rgb(255, 102, 0);\"\u003E\u003Cb\u003EAromatic Secondary Spices\u003C\/b\u003E\u003C\/span\u003E\u003Cbr \/\u003EGoing back to our vegetable dish, you can choose to additionally add any of these secondary spices to jazz it up. Before adding the vegetables, add chopped onions, tomatoes and herbs to the spices above. Now you can add any of the secondary spices. Then add the vegetables and steam with a bit of water.\u003Cbr \/\u003E\u003Cbr \/\u003E \u003Ccode\u003E\u003Ca name=\"greencardamom\" id=\"greencardamom\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\u003Cb\u003EGreen Cardamom - whole and powder\u003C\/b\u003E\u003Cbr \/\u003EThis is used throughout India to flavor curries, vegetables, rice, dessert and the ever famous \u003Cspan style=\"font-style: italic;\"\u003Emasala chai\u003C\/span\u003E.\u003Cbr \/\u003EThe pod itself is neutral in flavor, it is the brown sticky seed inside the pod that gives that wonderful flavor. The pods should be kept whole, as ground cardamom quickly loses flavor. It is recommended to grind small quantities at home using a coffee mill. When a recipe calls for whole cardamom, the pods should be cracked open slightly to release the full flavor of the spice. This is such a versatile spice and is often used to flavor many desserts and cakes as well as savory dishes.\u003Cbr \/\u003E\u003Ci\u003EHindi name - Choti Elaichi\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E \u003Ccode\u003E\u003Ca name=\"blackcardamom\" id=\"blackcardamom\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\u003Cb\u003EBlack Cardamom:\u003C\/b\u003E\u003Cbr \/\u003EThis is larger in size and darker in color. It is often used to flavor meat, poultry and rice dishes. The spice is coarser in flavor than the green variety. The inner seeds are often one of the spices used in Garam Masala\u003Cbr \/\u003E\u003Ci\u003EHindi name - Kala Elaichi\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E \u003Ccode\u003E\u003Ca name=\"cinnamon\" id=\"cinnamon\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\u003Cb\u003ECinnamon Sticks:\u003C\/b\u003E\u003Cbr \/\u003EIt is the bark of the cassia tree that is mostly used in India. The real cinnamon stick, as we know it, found in most supermarkets have a more delicate flavor than the Cassia bark. Cinnamon sticks lend the dish a sweet and mellow flavor. In India it is often used in many curries and \u003Cspan style=\"font-style: italic;\"\u003Epuloas\u003C\/span\u003E to give the dish a rich flavor.\u003Cbr \/\u003E\u003Ci\u003EHindi name - Dalchini\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E \u003Ccode\u003E\u003Ca name=\"cloves\" id=\"cloves\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\u003Cb\u003ECloves - whole and powder:\u003C\/b\u003E\u003Cbr \/\u003ECloves are strong, pungent, and sweet. They are used in many meat dishes, marinades, pickles and in many \u003Cspan style=\"font-style: italic;\"\u003Egaram masalas\u003C\/span\u003E. Cloves are used whole or in powder form. In India clove oil is also used due to its medicinal value. Many Indians chew on cloves to relieve toothaches and it is used also as a mouth freshener after a meal.\u003Cbr \/\u003E\u003Ci\u003EHindi name - Laung\u003C\/i\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E \u003Ccode\u003E\u003Ca name=\"nutmeg\" id=\"nutmeg\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Cbr \/\u003E\u003Cb\u003ENutmeg\u003C\/b\u003E\u003Cbr \/\u003EThis is usually used in powdered form, grated freshly using a whole nutmeg. Often it is used to flavor Indian sweets, but may be used in some savory dishes.\u003Cbr \/\u003E\u003Cbr \/\u003EFinally there a few other spices and flavorings used in the Indian kitchen. These all help to add a special tastes and seasonings to the dish. Most households probably already have them stocked in their pantries.\u003Cbr \/\u003E\u003Cbr \/\u003EGarlic\u003Cbr \/\u003EGinger\u003Cbr \/\u003EBay Leaves\u003Cbr \/\u003EBlack Peppercorns\u003Cbr \/\u003ESaffron\u003Cbr \/\u003EFresh mint leaves\u003Cbr \/\u003ECurry leaves\u003Cbr \/\u003ECoconut - fresh, dried and milk\u003Cbr \/\u003E\u003Cbr \/\u003EIn most Western countries, our complex formulas of dried and fresh spices are often substituted by simple dry powder mixtures like the yellow curry powder. It is a myth to believe that this invention is used in any Indian household. As a matter of fact this powder mixture was invented by the British who, when they left India after the \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/British_Raj\"\u003EBritish Raj\u003C\/a\u003E, craved the wonderful flavorings of the dishes they had enjoyed. Loosely interpreted the name is probably derived from \u003Cspan style=\"font-style: italic;\"\u003Ecurry\u003C\/span\u003E as in gravy.\u003Cbr \/\u003E\u003Cbr \/\u003EIndian food is almost always prepared with fresh ingredients accompanied with the delicate combination of many fresh and dried spices. The exact recipes often vary from one household to another.\u003Cbr \/\u003E\u003Cbr \/\u003EI really do hope I was able to bring you a little closer to the multitude of spices used in traditional Indian cooking. For me, it was always so very tedious to figure out what spice and spice mixture is used when and where. However, as I started to enjoy cooking Indian food more at home I put together this list to help me understand the larger value behind each spice. The flavorings, aromas and the medicinal benefits it lends the dish.\u003Cbr \/\u003E\u003Cbr \/\u003EIt was my mother who explained the usage of each spice category - from basic to complementary to secondary - by using the exact same example of the vegetable dish I have provided here for you too. This one simple example changed all my misconceptions about Indian cooking being too complicated.\u003Cbr \/\u003E\u003Cbr \/\u003EI hope I was able to do the same for you.\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EEvents on WFLH:\u003C\/b\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EBlogger Postcards Around The World - \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/blogger-postcards-around-world-2-happy.html\"\u003EHappy Valentine's\u003C\/a\u003E\u003Cbr \/\u003ERegistration deadline: \u003Cspan style=\"color: rgb(204, 0, 0);\"\u003EJanuary 24, 2007\u003C\/span\u003E\u003Cbr \/\u003ECheck out who's on the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bpw-valentines-list.html\"\u003EValentine's List\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca onblur=\"try {parent.deselectBloggerImageGracefully();} catch(e) {}\" href=\"http:\/\/photos1.blogger.com\/x\/blogger\/6293\/956\/1600\/288287\/347652090_93596109a5_t.jpg\"\u003E\u003Cimg style=\"margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;\" src=\"http:\/\/photos1.blogger.com\/x\/blogger\/6293\/956\/200\/315645\/347652090_93596109a5_t.jpg\" alt=\"\" border=\"0\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003EMonthly Mingle - \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/monthly-mingle-7-sweet-lov_116834340674995043.html\"\u003ESweet Love\u003C\/a\u003E\u003Cbr \/\u003EDeadline: \u003Cspan style=\"color: rgb(204, 0, 0);\"\u003EFebruary 8, 2007\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size:85%;\"\u003ETechnorati Tags: \u003Ca rel=\"tag\" href=\"http:\/\/technorati.com\/tag\/spice\" class=\"performancingtags\"\u003Espice\u003C\/a\u003E, \u003Ca rel=\"tag\" href=\"http:\/\/technorati.com\/tag\/indian\" class=\"performancingtags\"\u003Eindian\u003C\/a\u003E, \u003Ca rel=\"tag\" href=\"http:\/\/technorati.com\/tag\/cumin\" class=\"performancingtags\"\u003Ecumin\u003C\/a\u003E, \u003Ca rel=\"tag\" href=\"http:\/\/technorati.com\/tag\/coriander\" class=\"performancingtags\"\u003Ecoriander\u003C\/a\u003E, \u003Ca rel=\"tag\" href=\"http:\/\/technorati.com\/tag\/turmeric\" class=\"performancingtags\"\u003Eturmeric\u003C\/a\u003E, \u003Ca rel=\"tag\" href=\"http:\/\/technorati.com\/tag\/chili\" class=\"performancingtags\"\u003Echili\u003C\/a\u003E, \u003Ca rel=\"tag\" href=\"http:\/\/technorati.com\/tag\/asafetida\" class=\"performancingtags\"\u003Easafetida\u003C\/a\u003E, \u003Ca rel=\"tag\" href=\"http:\/\/technorati.com\/tag\/mustard\" class=\"performancingtags\"\u003Emustard\u003C\/a\u003E, \u003Ca rel=\"tag\" href=\"http:\/\/technorati.com\/tag\/garam%20masalal\" class=\"performancingtags\"\u003Egaram masala\u003C\/a\u003E, \u003Ca rel=\"tag\" href=\"http:\/\/technorati.com\/tag\/nigella\" class=\"performancingtags\"\u003Enigella\u003C\/a\u003E, \u003Ca rel=\"tag\" href=\"http:\/\/technorati.com\/tag\/carom\" class=\"performancingtags\"\u003Ecarom\u003C\/a\u003E, \u003Ca rel=\"tag\" href=\"http:\/\/technorati.com\/tag\/cardamom\" class=\"performancingtags\"\u003Ecardamom\u003C\/a\u003E, \u003Ca rel=\"tag\" href=\"http:\/\/technorati.com\/tag\/cinnamon\" class=\"performancingtags\"\u003Ecinnamon\u003C\/a\u003E, \u003Ca rel=\"tag\" href=\"http:\/\/technorati.com\/tag\/cloves\" class=\"performancingtags\"\u003Ecloves\u003C\/a\u003E, \u003Ca rel=\"tag\" href=\"http:\/\/technorati.com\/tag\/nutmeg\" class=\"performancingtags\"\u003Enutmeg\u003C\/a\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/116938612628970068\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2007\/01\/bollywood-cooking-india-home-of-spices.html#comment-form","title":"41 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/116938612628970068"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/116938612628970068"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2007\/01\/bollywood-cooking-india-home-of-spices.html","title":"Bollywood Cooking: India - The Home of Spices"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgeokwjxFZrLrxWCU092EHVDR0lsnUZiueEFbWpFeUoGqHpxBUJaC7fUS49di9tYBHsaRYbqF6WCIPVZc88cagDZyfhKjHfzYZy51_0q9AUTyhM_fOtVS_IMT4-zcBMybSxsDIh\/s72-c\/IndianSpices_combined.jpg","height":"72","width":"72"},"thr$total":{"$t":"41"}}]}});