Quiche (English pronunciation: /ˈkiːʃ/; keesh) is a savory, open-faced pastry crust dish with a filling of savory custard with cheese, meat and vegetables. The quiche is sometimes regarded as the savory equivalent of the sweet custard tart. (from wikipedia)
This is my first attempt at making quiche on a lazy morning – Spinach Mushroom Quiche. It’s also my first time using the pie tin that I bought a few months back. Lazy morning = fast & easy recipe. So it’s “naked” quiche for me (I usually don’t take the crust anyway). Try this pie crust recipe if you can’t live without the crust. Continue Reading →
It was the eve of Chinese New Year, it’s an important day where Chinese families members gather for their sumptuous annual reunion dinner feast. And there we were, 5 of us (mama, brother, 2 sisters and myself) walking into an Indian Restaurant at Little India. All heads turned as we were seated in the middle of the restaurant. That was the eventful day I had my first unforgettable taste of the rich, smooth, creamy Palak Paneer. Continue Reading →
Seeing plenty of blog posts lately on homemade cheese got me itching for weeks wanting to make my own cheese. Making cheese at home is probably far easier than you’d expect. I was surprised to learn that most cheeses begin with the same ingredients and a similar process. Knowing me to find the simplest method, the few options without needing liquid rennet (to order online) are fresh cheese like ricotta, farmer’s cheese and paneer (indian cottage cheese). All you need is a whole lotta milk and food acid (lemon juice, vinegar, or yogurt). Didn’t I say it’s super easy? Continue Reading →
It’s mango season here in Malaysia, you can see mangoes everywhere. With the days getting hotter and mangoes aplenty, what better way to cool down than a cold sweet mango lassi drink. Mango lassi has always been my to-order drink when I go to Indian restaurants and it’s so easy for you to enjoy at home too.
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Yoghurt is my Wonder Food. Yoghurt can be used in many dishes / beverages, it is so versatile that I always have a big tub of yoghurt in fridge. Yoghurt can be easily prepared at home. I was first introduced to yoghurt making by my yoga teacher Kasturi. She is of Indian descent, and yoghurt is part of their daily diet.
The most outstanding benefit yoghurt comes from the unique way yoghurt is made. Yoghurt is simply milk that is cultured with active live cultures. These cultures are the key to many of yoghurt’s health benefits. Active live cultures are basically good bacteria that are necessary for the body to function at its best. These good bacteria prevent the growth of harmful bacteria that cause bacterial infections and diseases.
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