Thursday, February 21, 2013

My Newest Toy

Ice cream by Bombay Foodie

I've done it again. After telling myself that I have way too many gadgets and no space to put them in, I've gone ahead and bought the one gizmo I've been eyeing for years - an ice cream maker.

It isn't anything fancy. In fact, it was the most basic and the cheapest model around. In this version, you get a tub that you put in the freezer for about a day. This frozen tub does the actual freezing and the rest of the ice cream maker is just to churn the ice cream to make it nice and soft.

I still haven't mastered the art of making custard without scrambling eggs so the new gizmo was christened with David Lebovitz' strawberry yogurt. Once blended, it took around 15 minutes to churn into delicious frozen goodness.

The tub's now gone back into the freezer and I am now on the lookout for my next ice cream flavour to be churned tomorrow. With small batches I can eat in a day, it's practically like having your own ice cream parlour. Now how cool is that!

Tuesday, February 19, 2013

Tagliatelle in tomato sauce

Tagliatelle in tomato sauce by Bombay Foodie

Weekday dinner at its simplest.

The pasta is fresh tagliatelle bought from the farmers market this weekend.

The sauce is a take on my perfect pizza sauce.

The two are mixed together and topped with rocket, a salad leaf that makes everything better in my view. Sprinkle some parmesan and mondays couldn't feel better.

I'm going to write down the sauce recipe for you because it was made from canned tomatoes this time round. It took a while to cook but most of this time was the sauce simmering away on its own.

First off, finely mince 2-3 cloves of garlic and thinly slice an onion. Grab 7-8 olives and give them a rough chop. If your olives aren't pitted, bashing them with a rolling pin will do the job nicely.

Heat a tbsp of olive oil in a pan. Saute garlic on a medium heat until it starts to brown. Add onions, lower the heat and let cook slowly until the onions start to caremalise. Now add the olives, a hearty pinch of salt and if you like, some chilli flakes. Add a can of peeled and chopped plum tomatoes, then fill the can again with water and add it to the mix. Also add juice of half a lime. Give everything a stir, bring to a boil and reduce the heat to a simmer. You can now go watch the TV or catch up on your reading while the sauce simmers away for an hour or so. Give it an occasional stir if you like but it's really not necessary. Once the sauce thickens to a consistency you like, cook the pasta and add to the sauce pan. Mix well to combine and that's really it.

Sunday, February 17, 2013

To Blog or Not to Blog

Borough Market Loot by Bombay Foodie

So you know I went back to school last year. At first, I tried to keep up with the blogging. But as life got busier with classes and assignments, I found it hard to keep up with the social aspects of blogging I so enjoyed - visting other blogs, chatting with other foodies both online and in real life. Eventually, I found it impossible to even update the blog regularly and rather than keep up a half hearted effort, I stopped blogging completely a few months back.

Now that poses a few problems. Like, on days like today, when I come back from my favourite farmers market in London. And I want to share the excitement, the marvels that Borough Market offers - fresh pasta, sourdough bread with a lovely goat cheese, gorgeous rhubarb and wild blue mushrooms I've never seen before. And a tart au citron baked by two French home bakers just this morning.

Then there's another, bigger problem I've had with not blogging. For the past five odd years, this blog has been a place for me to store recipes.And then a few months back, I baked this caramel apple cake, inspired from a recipe I saw on some website. But I didn't blog about it and now I can't find the recipe - and they were such good cakes too!

Not wanting to lose any more good recipes, I am back to blogging. I may not be here every day or every week, but I will make sure to come back and tell you about exciting foods and recipes that come my way. Stay tuned!