My deli bread

Savoury bread and butter pudding with fig and chilli jam

I have a soft corner for day-old breads. Especially if they are organic and made with whole wheat flour. With time, day-old loaves develop a beautiful crustiness on the outside. These work perfectly when turned into puddings and that’s why I let my bread sit in the fridge for days when a  pudding is on my mind.

For me, bread pudding is comfort food. Be it rich with chocolate or plain pudding infused with Tahitian vanilla extract – if it is cooked well, it never fails to warm you up.

Though dessert puddings are my weakness, this time I gave the conventional  recipe a miss and went for something more daring. The result was a savoury bread pudding. Buttery, with a brown glow, filled with finely chopped veggies, topped with a spicy fresh fruit jam. Continue reading

On a sour note

Lemon and cream spaghetti with basil and chilli chutney

When I first heard about spaghetti al limone, I couldn’t bring the two flavours together in my head.  Since I usually like my pasta mild and easy, this combination got me cooking.

The role of bringing an edge to a pasta dish is mostly played by an herb or a sharp cheese, but using lemons provided a refreshing change.

To keep the dish from going hideously citrusy, I cut the flavours with a sweet and hot, basil-chilli chutney.

Lazy cooks, the sauce is almost no-cook, so it is perfect to stock in jars. Continue reading