Bombay Foodie

May and June are my favourite months of year food-wise. It's when all the best fruits are in season at the same time. For about a month, I go crazy eating my fill of fresh peaches, plums, cherries, litchis and apricots. Then monsoons kick in and all the fruits vanish at about the same time. This is the last dessert I made this year with my fruit bounty. A plate full of plums, peaches and cherries, the flavours bound together with the easiest pudding you can make. And a sprinkle of almonds to bring in a much needed crunch. Posset is a pudding that sounds impossible. But it's far less fussy than your typical mousses et al that require scary combinations of hot liquids and egg yolks. There are no eggs in this funky British dessert. Instead, your purposefully curdle cream with lime juice. It all feels like it shouldn't work but it really does end with a creamy, delicious dessert. This recipe from Food52 was made with heavy cream, but I made it with the light 25% cre...

The first time I heard of nori granola, I was instantly impressed by how brilliant the idea is. The recipe by Heidi Swanson , one of my favourite bloggers, combines the salty seaweed with a whole lot of complementing and contrasting flavours. There are oats, obviously. But there are also less obvious additions like cashews, fennel and sesame seeds. All bound together by a tiny amount of honey and olive oil. This isn't breakfast cereal. This is a grown up granola that's perfect for snacking. I'm yet to try it with yogurt but I've already scattered it all over a bowl of pumpkin soup and it was delicious there too. Heidi says to use up the granola in a week so what follows is half her recipe. Ingredients 1 3/4 cup oats 3/4 cups coarsely chopped raw cashews 2 tbsp sesame seeds 1 tbsp fennel seeds 3 six-inch nori sheets, crumbled 1/2 tsp black pepper 1/2 tsp sea salt 2 tbsp honey 2 tbsp brown sugar (I used coconut sugar) 1 tbsp water 2 tbsp olive oil ...