Cranberry and Pistachio Biscotti

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Hello my dear readers!!

How have you all been? The seasons greetings to you and I hope you all are enjoying the holidays. This is a quick post and I apologize for not having the time to write a nice long post about what has been happening. For now I shall leave you with this recipe and I hope you guys love it as much as we did during this festive season. Lots of love guys :*

Ingredients :

  1. Eggs  – 2
  2. Flour – 1 + 1/4 cup
  3. Baking powder – 1 tsp
  4. Orange Zest – 2 tbsp
  5. Caster Sugar – 1 + 1/4 cup
  6. Pistachio – 100 gms
  7. Cranberries – 50 gms
  8. Nutmeg – 1/4 tsp

Instructions :-

  1. Pre-heat your oven to 180 C
  2. In a large bowl whisk sugar and egg till light and pale
  3. Then add the orange zest and nutmeg
  4. Slowly fold in the rest of the ingredients using a spatula (try not to deflate the volume of the eggs)
  5. Once it all comes together, flour your work surface and drop the dough ball
  6. Slowly make a long log with the end tapering
  7. Then transfer the log to a baking tray and bake for 25 mins
  8. After 25 mins take it out of the oven and put to rest till cool enough to handle
  9. Then cut into thin slices
  10. Lay it flat on the baking sheet and pop it back into the oven for another 10 mins till golden brown
  11. Bring it back out of the oven and set to cool
  12. Store in an air tight container

 

Adapted from Nigellissima 

 

 

 

 

 

 

 

 

 

Thai Style – Galangal and Lemongrass Chicken Soup

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Hello my wonderful readers!!

Its December already!! Can you believe how fast this year has gone by!! I mean the amount of things that have happened and the pace at which things have changed is just incredible! Do not get me wrong. Every moment in it be it sadness or happiness has been an adventure and I do not intend on changing it one bit. But I fear that time moves too quickly when you have a little 2 year and you are hitting 30.

Before getting into the recipe, there was a little thought I wanted to share with you. Last month I turned 30. And oh boy that was a sucky day. I hate birthdays. I do not see the point in celebrating the fact that your skin is getting wrinkled, you hair is losing its lushness, you bones are getting brittle and your patience is running at a low. But that is when my husband sat me down and asked me – what where the highlights of the year and some how I had more reasons to be happy than sad. That is when I realized that your birthday is just a celebration of the number of memories that you have made for so many years and the opportunity to make new ones as time progresses. The number does not really matter for what really matter is how many times you closed your eyes to sleep wearing a smile on your face, or how many times you laughed like no one was watching. How far did you push your self to do the right thing and actually make a difference in someones life. More importantly a birthday is day you treat your self for the champion that you are for all the fears you overcame and all little things you did for your self to make you stronger today. Ok now I am done about that!!!

This recipe is as easy as it gets and oh my god it is so full of flavour. If you are looking for a mild, creamy, aromatic soup then this is it! It reminds you of summer days spent on beaches after a massage at a spa. Soft and delicate, this soup is the perfect winter soup for when the heart yearns for summer time.

Ingredients :-

  1. Chicken – 1 kg ( breast pieces cut into bite size chunks)
  2. Coconut Milk – 2 cans
  3. Pepper Corns – 1 tbsp
  4. Lemon Grass – 10 cms stick
  5. Lime Leaves – 5
  6. Shallots – 8
  7. Cherry Tomatoes – 8
  8. Galangal – 2 tbsp ( chopped fine)
  9. Fish Sauce – 4 tbsp
  10. Coconut sugar – 3 tbsp
  11. Chicken stock – 1 cup
  12. Button Mushroom – 250 gms
  13. Lime Juice – juice from 3 limes
  14. Green Chillies – 5 ( chopped fine)
  15. Salt to taste

Instructions :-

  1. In a large pot, add the coconut milk, pepper corns, shallots and galangal
  2. Bruise the lemon grass with the back of a knife and add to the pot and bring to a boil. Then add the chicken stock
  3. Add the fish sauce, chicken and coconut sugar. Stir occasionally
  4. Once the chicken has cooked add the mushrooms, green chilies, lime juice and lime leaves
  5. Add salt to taste
  6. Bring back to a boil and add the cherry tomatoes. Cook only for another 1 min
  7. Serve right away with fresh lime leaves