How’s your week going readers? As I mentioned in my last post, it really feels like spring is in the air at the moment and I am super pumped. I’m done with the endless nights and the cold weather that just makes you want to stay under the covers where it’s actually warm. For me, like many people, winter is associated with comfort food… and carbs, try as I might to stay away from them. Usually by the end of winter, as much as I am fed up of the cold and the dark, I’m often fed up of indulging in overly heavy foods that make me feel lethargic and sluggish. The warmer and longer days are an exceptional motivation in wanting to eat lighter and better.
These small batch strawberry cupcakes are an ideal choice for when you need to satisfy that sweet craving but don’t need a dozen cupcakes (too much calorific temptation, am I right or what?). Or like me, it might also give you a safe opprtunity to test out new cake flavours without commiting to a big batch. Whatever the case, these cupcakes are super soft and airy with a delicate strawberry flavour and are topped with an easy fresh cream frosting.
Daal is a staple Indian comfort food. This thick and creamy vegetarian friendly dish has a hint of citrus through the addition of kaffir lime leaves. It’s super easy to whip up and goes great paired with rice or you could try my favourite way of sipping it on its own from an over sized mug – it is literally like a hug in a mug. If you’ve checked out my Lebanese rashta soup or vegetarian Harira soup you will know that I am a huge fan of lentils and legumes. And dal is probably my favourite lentil dish out there.
A Middle Eastern Almond and Semolina cake that is light and airy, and soaked in a sugar syrup with rosewater and lemon to ensure it stays deliciously moist. It pairs well with a good cup of tea or coffee and is often served at special occasions such as Eid. This is a super easy (almost foolproof) cake that can be whipped up in just one bowl. Less washing up? That’s always a yes! In fact the trickiest thing about the cake is figuring out what to call it in English. Basboosa or Basbousa? Hareesa or Haresah?
Chilli paneer is a popular vegetarian Indo-Chinese appetiser or side dish. Cubes of paneer (a hard cheese) are battered and then fried until golden and crispy. It is then cooked off in a sweet and sour chilli sauce with the addition of bell pepper. It tastes great on it own but you can pair it with fried rice or noodles like my Indonesian fried noodles for a quick and easy Friday night dinner.