I’m a cheese friend. Sometimes it takes just a tiny piece of emmental or grainy parmesan to calm my craving and sometimes I go all the way with a four cheese pizza.
Out of all cheeses, smooth cream cheese ranks very high on my comfort meter. On a normal day you will find me slathering spoonfuls on hot baguette slices. And when mid-night hunger pangs need to be battled, I eat it straight out of the tube.
Today, I used it to make an eggless tartlet. The cream cheese, heavy cream and milk mixture, forms an emulsion that is good enough to bind all the ingredients together without the usage of eggs.
Basil oil sprayed zucchini rolls stuffed with mint and pepper Greek yogurt
I have two rules when it comes to working with herbs. One is that I like to tear them roughly instead of chopping them up finely. I feel that this helps the flavours shine more brightly.
And second, I avoid mixing more than two herbs unless my recipe absolutely demands it. What would a Thai green curry be if I had to choose between lemon grass and kafir lime leaves?
Since most herbs have a strong flavour of their own, it would be unfair to cut it down with something equally strong. Today, while making a cold appetizer, I let go my rule number two and mixed together mint and basil. Since the recipe uses just one herb at a time and does not muddle them together, the sweetness of the basil and the coolness from mint came out just right. Continue reading →