Spinach & Artichoke Puff Pastry Braid

spinach puff pastry braid

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. 

spinach and artichoke puff pastry braid

spinach puff pastry braid

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Asian Inspired Corn Fritters

For Muslims across the world this is the month of Ramadan, a month where we fast from sunrise to sunset with the intent of gaining greater empathy with those less fortunate, being more grateful for our blessings and learning to subsume our physical desires in favour of spiritual ones. It is perhaps somewhat ironic that during this month there is a strong culture of food traditions. Be it the lentil soup of  some Arabs, or the pakoras of us Pakistanis aside from the proscribed opening of the fast with a date there is a great deal of variation across the board. In Pakistan if you open your windows in the hour before iftar then you will smell the delicious smells of crispy fried goodness – samosas, jalebis, pakoras – they’re an almost staple at an iftar table.

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Today I am sharing with you – and more accurately the readers at My Ninja Naan – my recipe for Asian Inspired Corn Fritters, a fun change from the usual. These are simple corn fritters (yes, corn is my new nutella) that come together in a jiffy, you can put the batter in the fridge and fry them up at iftar time. They are best when fresh and a spicy condiment is not optional. I love the slight crunch of these tender fritters with their sweet corn and fiery chillies. Skip the chillies and they are immensely child friendly. Want to add a desi touch? Skip the soy sauce and generously season with the desi trifecta of salt, cayenne, and cumin. 

To learn how to make this happen head over to my lovely friend Henna’s blog and read more! Henna is also amping up her posts for this Ramadan so subscribe to her blog so that you don’t miss out – I am already SO intrigued by her creative Mango Chickpea Salad.

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Crunchy Corn and Green Chilli Aaloo Cutlets / Potato Cakes

Aaloo Cutlets

Jump to the Crunchy Corn and Green Chilli Aaloo Cutlets Recipe

One of my brothers likes to tell the story of how when he was back in Karachi during one of his college breaks he walked into the kitchen to find a girl he had not seen before with her head submerged in our deep freezer, furtively foraging for something to eat. When he asked her who she was she responded by asking him who he was to which he said “I live here” to which she exasperatingly replied “I’ve never seen you before”. My poor brother then retorted with “well I haven’t seen you either” Once they has resolved their impasse and she had told him she was one of my friends he asked where I was and she said “not home” and continued to rummage through the deep freezer until she found these Corn and Green Chilli Aaloo Cutlets. Moral of the story:  food first, all else later.

corn-chillies-potato-cutlets

 

With their crunchy exterior and creamy spicy interior nubbed with corn these are one of my mothers trademark cutlets/kababs. The friend above was not the only one who would drop in after school to snack on these babies. They were pretty much a hands down favorite of most of my friends. Some of my happiest memories from those days are the ones that were made in my sweltering kitchen, friends sitting around the table, plates with cutlets and ketchup smears and lots of the unrestrained laughter that is the hallmark of teenage years. 

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As an adult, one who is forever ‘behind’ in the things that need to be done I can really appreciate how much work it would have taken for my mother to keep that freezer stocked for the hungry teens that were always welcome in our house – whether we were home or not. My hope is that by the time my girls are older they too can have that same experience. I don’t think it’s ‘cool’ for kids to hang out at each others houses when Starbucks is an option, but I would like to think that if you cook it they will come 🙂

Time to get my Aaloo Cutlets ready…!

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A Small(er) batch of Oreo Rice Krispie Treats

A Small(er) batch of Oreo Rice Krispie Treats

When Oreos meet Rice Krispies magic happens. Okay so maybe that is a little dramatic, but I am happy to say deliciousness definitely does. This riff on a childhood classic is more delicious than you remembered it and with only 5-ingredients it isn’t so hard to convince yourself to make them. The fact that this recipes makes half the ‘usual’ amount of Rice Krispie treats is also a bit of a blessing.

A Small(er) batch of Oreo Rice Krispie Treats

This is also a kid friendly treat that is easy for kids to make. My 5 year old can measure the ingredients out, melt the marshmallows (with supervision) and help get the mixture in the pan. The pressing in is the only persnickety part where an adult will need to do most of the work. I like to get a mini oreo snack cup for these, that way I am not ‘forced’ to eat the better part of a box of oreos 😉

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