Hello friends! If there is a theme now it is getting ready for Ramadan. Many of you have asked me to share things that work for me and I did so in my previous post and will continue along these lines now. First of all let me be honest and say that while my collection of sprinkles is expansive space in my kitchen is at a premium so I generally don’t indulge in trendier foods unless they bring serious nutritional punch and are easy to use. Boncare, or raw date seed powder, hits the mark on both fronts.
Do you guys remember Eid Eats? It is a virtual potluck that is currently on it’s 5th year, officially making it older than my second child lol. Co-hosted by Henna at Chai & Churros and Asiya at Chocolate & Chillies it is a link party that goes live towards the end of Ramadan. What can you expect to see there? A round up of delicious Eid appropriate recipes from bloggers around the world. Some seriously tasty inspiration there for your Eid party.
Henna, Asiya and I have a bit of a tradition going where every time we announce the details of this virtual party we cook something from each others blogs. Today I have made these adorable Mini Asparagus & Zucchini Quiche from Asiya’s blog. She makes a regular sized quiche, but I have adapted the recipe to make 12 minis.
There are few things that make you feel like a Boss in the kitchen the way making good biscuits does. That’s just a Fact. It is probably the satisfaction that harder working people than I get when they make a good bread. However, since I don’t have a stand mixer and am unlikely to spend any serious amount of time kneading anything I prefer baked goods that require a lighter touch. These Cheesy Jalapeno Biscuits totally hit the mark. They are soft and flaky with a slight crust that I adore. The jalapenos give them lovely flavor as does that melty cheese. Because let’s be real when has melty cheese not been utterly delicious?
Hello my lovely readers! We are days away from Eid (woohoo!) and that means it is time for Eid Eats, that delicious roundup of Eid recipes. This year it is hosted by My Ninja Naan & Chocolate & Chillies. Do hop over on to their page to check out whats cooking! I have had a bit of a history of bringing desserts to the table. There were the Chocolate Covered Ice Cream Stars, the Coconut Barfi, and the Eid classic of Sheer Khurma. This year I decided to break from tradition and share something that I make for all kinds of parties, not just Eid. This Spinach & Artichoke Puff Pastry Braid is filled with a creamy bechamel filling that has some spice from green chillies, the sweet nubbiness of corn and fantastic flavor all around. It is a cinch to put together with store bought puff pastry dough and looks so pretty on the table. It also meets my two main requirements for a party. One is that the filling can be prepped ahead of time, the second that it reheats beautifully. The Spinach & Artichoke Puff Pastry Braid is versatile in that it’s perfect for tea, brunch or even lunch depending on what you serve it with.
You know what’s wonderful? When you have friends over for brunch and by the time they show up you are too exhausted from slaving away to do anything, but mindlessly chug coffee. Yeah…not so wonderful. Having been there a time or two before I now try to keep things as simple and delicious as possible.
This apple tart is my go to for those times, for when someone is coming over for tea, or for when I want to make something delicious with less than ten minutes of effort. It’s also a great way to use the apples that are starting to look a little sad, but have not gone bad.
You can customize it anyway you like and you can most certainly increase the brown sugar to suit your tastes. I love making these with Golden Delicious apples, but any firm variety would work. Also feel free to make this more elegant by gently pressing the puff pastry into a lightly buttered tart tin and trimming off the excess. I love the addition of toasted almonds because they add a little crunch, but feel free to skip them if you don’t have any. Want to make it extra delectable? Drizzle over some salted caramel or dulce de leche right before serving for a luxurious touch.