Tamarind Chutney (Imli Chutney)

Most westerners, (myself included ), think chutneys should have a thick texture with large identifiable pieces of fruit. This however is not the case in South East Asia. What we might call ‘dipping sauce’, they also call chutney.  In India, a chutney can be dry or wet, sweet or spicy. They are essentially condiments to enhance the meal.Continue reading “Tamarind Chutney (Imli Chutney)”

Meringue and Coffee Marscapone Cake

I made this meringue and coffee marscapone layer cake for a friend’s birthday. She is a pastry chef as well so I wanted to make something that is a little out of the ordinary. The trick to making a meringue layer cake is to take your time; working step by step over a couple ofContinue reading “Meringue and Coffee Marscapone Cake”

Patacónes Rellenos con Pollo (Patacónes with Shredded Chicken)

Patacónes are Central American fried plantain medallions. They are consumed as a snack or substituted for bread in savoury sandwiches. Most patacón sandwiches consist of a shredded meat, avocado, tomato, lettuce and several spicy sauces. This shredded chicken patacón recipe is authentic, delicious and easy to reproduce at home. When making this recipe NEVER leaveContinue reading “Patacónes Rellenos con Pollo (Patacónes with Shredded Chicken)”

Spiced Pear and Dark Chocolate Torta

After searching for a recipe for a spiced pear and dark chocolate Italian Torta with no success, I adapted this recipe from Lidia Bastianich’s Almond Cake alla Mantovana. Her cake is a traditional Italian almond cake. However the addition of the spiced pears, dark chocolate and vanilla essence to this cake send it over theContinue reading “Spiced Pear and Dark Chocolate Torta”