Risotto is amongst our favourite dishes, especially one with mushrooms. Preparing risotto is not difficult, as long as you pay attention to the cooking process and use the right ingredients. Recently a dear friend who lived in Italy for many years told us how to make Risotto with Peas. In the region where he lived (Liguria) this risotto is made without butter. We were not sure about not using butter, so we had it on standby. No need for that: the result was delicious. The rice was creamy thanks to the combination of the starchy cooking liquid and the Parmesan cheese. The peas were cooked to perfection and their taste nutty. The dish as a whole was light and energizing.
Wine Pairing
In general, a dry white wine will pair well with the Risotto with Peas. We enjoyed a glass of lightly oaked Chardonnay produced by Abbots & Delaunay. Aromas of apples and toast; the taste refreshing, long and a touch buttery.
What You Need
80 grams of Carnaroli or Arborio rice
1 Shallot
Olive Oil
Fresh Peas
Stock (Chicken, Vegetable)
Parmesan Cheese
What You Do
Peel and chop the shallot
Shell the peas
Warm the stock
Add olive oil to the pan and glaze the shallot
Add the rice to the pan and coat for 2 minutes
Keep the pan on medium heat. Be patient
Start adding the stock, spoon by spoon and stir frequently
After 10 minutes add the peas
In total it may take 15 – 18 minutes before the rice is al dente
Transfer the pan to the kitchen countertop and leave to rest for 2 minutes
Add grated Parmesan cheese, combine, add some black pepper, taste, add more Parmesan cheese if so required
Serve immediately
PS
We have three other risotto recipes: one with mushrooms, one with squid and one with beetroot.
Earlier we wrote about ‘butterflying’ meat, a technique that allows you to turn a bigger piece of meat into a roulade. Ideal for pork loin or turkey. But what to do when you have smaller pieces of meat and butterflying is not possible? Then it’s a matter of flattening the meat, for instance with a hammer. Better to ask your butcher to do it for you with the head (blade) of a butcher’s axe: easy, quick and a much better result. Thin is better! Once you have flattened pieces of meat it’s a bit of a puzzle to create the roulade. Just give it a try and see what works best. When you think you have the right combination, make sure the kitchen twine is in place and the filling ready. Obviously, you want to match the filling with the side dishes. We served the roulade with caponata and decided to make a filling with sage and thyme.
Wine Pairing
We enjouyed a non-oaked Nero d’Avola from Sicily. The ruby red coloured wine has aromas of cherries and plum. The taste is fruity and long with subtle tannins. Great combination with the Mediterranean flavours in both the roulade and the caponata.
What You Need
4 Boneless Chicken Thighs
1 small Shallot
1 clove of Garlic
10 leaves of Sage
Thyme
Butter
Pancetta
Olive Oil
Lemon
Black Pepper
What You Do
Ask your butcher to flatten the chicken thighs
Chop the shallot and the garlic
De-vein the sage
Remove the thyme leaves from the stalk
Grate the butter
Add olive oil to a heavy iron skillet and gently fry the shallot
After a few minutes reduce the heat
Add garlic and thyme. Stir
Add some lemon juice
Allow the filling to cool
Put strings of kitchen twine on your work top
Decide on the pattern for the meat and put it on top of the kitchen twine. This way you can easily roll up the meat and tie the twine
Cover the meat with sage
Spread the mixture over the sage. Keep the edges free
Add grated butter
Cover with slices of pancetta
Roll up the meat
Tie with kitchen twine
Tightly wrap in plastic foil and transfer to the refrigerator for at least 2 hours
Remove the roulade from the refrigerator and allow to rest at room temperature for 30 minutes
Preheat your oven to 180 °C or 350 °F
Remove the foil
Put the roulade on a rack (this way it will brown evenly)
Add water to the pan
Fry in the oven until the internal temperature is between 70 °C and 75 °C, or 160 °F and 165 °F
Transfer to your worktop, wrap in aluminium foil and allow to rest for 10 minutes
Recently we enjoyed mouth-watering Indian food thanks to Asma Khan’s cookbook Ammu. When we were looking for a dessert in her book, we hoped to find a recipe for Kulfi or for Kheer, both delicious creamy desserts with ingredients such as cardamon and saffron. Unfortunately these recipes are not included in the book. Cream? Dessert? Why not try making a panna cotta with cardamon? The combination turned out to be very tasty, not too rich, a touch sweet and the cardamom was present in just the right way. Decorate with pistachios and rose petals for a delectable Panna Cotta with an Indian twist.
What You Need (for 6)
500 ml Cream
30 Cardamom Pods
20 grams of Sugar
3,5 leaves of Gelatine (5,25 grams)
Rose Petals
Pistachios
What You Do
Peel the cardamon pods
Use a pestler and mortar to lighly crush the seeds
Add the seeds to the cream
Slowly bring the cream with the seeds to the boil
Keep close to boiling for 15 minutes. Stir when necessary
Remove from the heat and while stirring add sugar until totally dissolved
Follow the instruction of the gelatine and soak the leaves
Pass the mixture through a sieve
Add the gelatine to the mixture and stir well
Cool the liquid somewhat before filling the forms. We used a silicone mold. Nice and easy! The only thing you need to do is to make the mold a bit moist with water
Let the panna cotta cool and than store in the refrigerator until set
Don’t forget to seal with cling foil, otherwise your panna cotta will absorb aromas from other food in the refrigerator
The traditional way of eating Fava Beans in the Netherlands is by combining them with an herb called ‘bonenkruid’. The name isn’t very helpful, it translates into ‘bean herb’, so it’s ‘beans with bean herb’. The tradition is based on the idea that the herb would help your body digest the fava beans and that it would compensate for the bitterness of the inner skin of the beans.
Given its name we didn’t pay too much attention to ‘bean herb’, until we saw it in France, where it’s called ‘sarriette’. In English it’s ‘satureja’ or ‘savory’. It turns out to be a very tasty herb, related to rosemary and thyme. It is one of the main herbs in Herbes de Provence, together with marjoram, rosemary, thyme, and oregano.
Its history goes back to Roman times, when it was one of the main ingredients of Garum (or Liquamen), the fermented fish sauce that was used to flavour food. Amongst the herbs used in garum are cilantro, dill, fennel, celery, mint, thyme, oregano and clary sage. The Romans also used satureja as an aphrodisiac.
In her book Van Soeter Cokene Professor Van Winter describes a recipe from 1430 for Crustade, a pie with veal, various herbs (satureja, sage, parsley, hyssop) and spices such as cinnamon, saffron, cloves and mace. According to Van Winter one of the first recipes to combine (green) herbs with spices.
Our ‘bonenkruid’ has much more potential than we expected! We decided to combine it with slowly baked waxy potatoes. They will be very crunchy on the outside and soft on the inside. The satureja makes it into a very light, uplifting side dish, great with Coq au Vin or a hearty stew.
What You Need
Waxy Potatoes
Satureja
Olive Oil
Butter
(optional) Black Pepper
What You Do
Peel the potatoes, wash and cook until not yet done
Let cool
Heat a heavy iron pan
Add butter and olive oil
Chop the satureja
Slice the potatoes, not too thin, add to the pan and fry on medium heat
Turn the slices every one or two minutes. The potatoes should become very crispy, a touch golden but not brown
When ready to serve, add ¾ of the satureja and mix
Add black pepper (if using)
Serve and add the remainder of the satureja
PS
Making your own garum is perhaps not the most obvious thing to do. We made it once, many years ago. It turned out to be a very tasty and subtle condiment, despite the fairly present aroma.
We conclude our review of Asma Khan’s cookbook Ammu, Indian Home Cooking to Nourish Your Soul by preparing two dishes: Saffron Lamb and Pulao and asking our esteemed panel (André, Joke, Martine and Rutger) for their thoughts. In Part 1 we wrote about her Pumpkin and Coconutsoup and in Part 2 about her Pineapple and Chilli Chutney and Eggs in Tamarind Gravy.
Asma Khan is an Indian British chef, cookbook author and restaurant owner. In 2012 her pop-up restaurant started for 12 guests at her home, serving food cooked from traditional family recipes. Today her all-female Darjeeling Express restaurant in London offers Indian Rajput and Bengalihome cooking specialties.
In 2024 she won the Johannes van Dam Prize, a lifetime achievement award for an individual who has made an exceptional contribution to the world of gastronomy. Previous winners of the prestigious prize include Yotam Ottolenghi, Carlo Petrini, Alice Waters, Claudia Roden, Jeroen Meus and Alain Passard.
The book is called ‘Ammu’ which translates to ‘Mother’. The stories, the recipes, the whole book is a tribute to the food her mother (and the family’s cook) prepared. But we feel it’s more: it’s also a tribute to original flavours, to people taking time to prepare food, to sharing and enjoying, to communities and heritage.
Saffron Lamb
The recipe calls for a whole leg of lamb. For practical reasons we decided to make a stew using neck of lamb. The meat is marinated for at least 4 hours (or overnight) in a combination of yoghurt, garlic, chilli powder and saffron. Using saffron can be challenging. Asma Khan soaks the saffron in tepid water, which makes it much easier to add the right amount of saffron, not only at the beginning but also just before serving. The stew was a well-balanced combination of lamb, spices and saffron. To quote Asma Khan: “This is a good one to serve friends and family to make them feel loved without having to spend a lot of time in the kitchen!”. It was Rutger’s favourite.
Pulao
Doesn’t it look amazing? Basmati rice with cardamon, cinnamon, rose petals, pistachios, apricots, cloves, onion, rose water and bay leaf. The pulao surprised us all with its flavours, aromas and vibrant colours. The rice has a sweet undertone which makes it ideal to serve with spicy dishes. It combined very well with the lamb, the chutney and the eggs.
It was Martine’s favourite. Preparing it is, as you will expect by now!, a bit of work but it’s not difficult.
Should This Book Be On Your Shelf?
Our answer is “Yes, definitely” but our esteemed panel didn’t agree with us. They loved the dishes and the range of (new) flavours, the complexity of the aromas and the beautiful colours. They would be happy to enjoy more food from Asma Khan, but the time and effort required to prepare the food would be a problem. Which means we will plan another Asma Khan dinner, with dishes such as Stir-Fried Aubergines, Coconut Ladoo and Prawns with Peas and Potatoes. To be continued!
The Book
Ammu, Indian Home Cooking to Nourish Your Soul by Asma Khan is available via the usual channels or your local bookstore for 35,00 US$ or 26,00 EUR. Some of her recipes were published by the BBC, other recipes were published by Great British Chefs and these by the Foodnetwork.
Shrimps and prawns are subtle, delicate and tasty. Popular food in many countries, just think shrimp cocktail, stuffed eggs with shrimps and of course, fried prawns with garlic and lemon. For this recipe you need large, wild or organic prawns. We strongly suggest using ones that are not yet cleaned. It’s not difficult to clean shrimps and they taste much better than factory cleaned shrimps. We serve the prawns with samphire. It’s a crunchy and salty vegetable that brings lots of colour and flavour to the plate. It can be eaten raw but it’s better to cook or steam it for a minute or two. The history of samphire goes back to the 14thcentury when the ashes of the marsh samphire (rich on sodium carbonate) were used to make glass.
Wine Pairing
We enjoyed our Prawns with a glass of Picpoul de Pinet produced by Gérard Bertrand. A dry white wine, with a pale straw yellow color. It has aromas of citrus and gooseberries. The wine is full and round with minerality which is typical for a Picpoul de Pinet. Recently we combined the prawns with a white wine made by Casa Relvas in Portugal. The wine is made with antão vaz and viognier grapes. Subtle aromas, gentle acidity and a nice finish. You could also combine the prawns with a glass of Chablis, Verdejo or Soave.
What You Need
Six large Prawns
Garlic
Olive Oil
Black Pepper
50 grams of Samphire
Crusted Bread
Lemon (optional)
What You Do
Use scissors to cut the shell of the prawn. Start behind the head and cut towards the tail. Just before the tail turn 90 degrees and make a cut around the prawn
Remove the head, the shell and the legs of the body. Keep the tail on the prawn.
Remove the black vein (the prawn’s intestines) and the slurry (if any)
Wipe clean with kitchen paper
Transfer the prawns to the refrigerator
Wash the samphire
Coarsely slice the garlic
Heat a pan with water
Dry the prawns and fry them in a skillet in olive oil (depending on the size maximum 4 minutes in total) on both sides and on the back.
When the prawns begin to colour, add the garlic and reduce the heat
Coat the prawns with the oil and the garlic in the pan
Cook the samphire for one minute maximum (or steam for two minutes)
Drain the samphire
Serve on warm plates with some black pepper and lemon (if using)
We continue our review of Asma Khan’s cookbook Ammu, Indian Home Cooking to Nourish Your Soul by preparing two dishes: Pineapple and Chilli Chutney and Eggs in Tamarind Gravy and asking our esteemed panel (André, Joke, Martine and Rutger) for their thoughts. . Earlierwe wrote about her Pumpkin and Coconut soup.
Asma Khan is an Indian British chef, cookbook author and restaurant owner. In 2012 her pop-up restaurant started for 12 guests at her home, serving food cooked from traditional family recipes. Today her all-female Darjeeling Express restaurant in London offers Indian Rajput and Bengalihome cooking specialties.
In 2024 she won the Johannes van Dam Prize, a lifetime achievement award for an individual who has made an exceptional contribution to the world of gastronomy. Previous winners of the prestigious prize include Yotam Ottolenghi, Carlo Petrini, Alice Waters, Claudia Roden, Jeroen Meus and Alain Passard.
The book is called ‘Ammu’ which translates to ‘Mother’. The stories, the recipes, the whole book is a tribute to the food her mother (and the family’s cook) prepared. But we feel it’s more: it’s also a tribute to original flavours, to people taking time to prepare food, to sharing and enjoying, to communities and heritage.
Wine Pairing
Aska Khan doesn’t include suggestions for drink pairing in the book. As a main we served four dishes: Pineapple and Chilli Chutney, Eggs in Tamarind Gravy, Saffron Lamb and Pulua. We paired this with a red wine called Magenta produced by Domaine de l’Arjolle from the Côtes de Thongue area (west of the French city of Montpellier) made with merlot and cinsault grapes. The wine has a light red colour, and its taste made us think of cherries and red fruit. Excellent light wine that combined very well with the various flavours of Asma Khan’s dishes. In general, we would suggest a light, fruity red wine. If you would like to enjoy a white wine, we would suggest one with limited acidity, for instance Pinot Gris.
Eggs in Tamarind Gravy
When going through the book, we noticed this delicious looking dish. It made us think of Sambal Goreng Telor, an Indonesian side dishe which combines fried hard-boiled eggs with a sauce made with chillies, lemon grass, shrimp paste and other ingredients.
The recipe for Eggs in Tamarind Gravy is not too difficult, just a bit time consuming. The gravy is made with very thinly sliced onions, garlic, ginger, turmeric, chilli, tamarind extract and water. Once combined it needs to be reduced by half. We read the recipe again and started to wonder why it was called ‘gravy’. The liquid in our pan resembled a watery soup, not gravy. We left it to reduce, on low heat, and we waited patiently. It started to thicken and after two or three hours we knew Asma Khan was right: gravy it was. We think that the very thinly sliced onion, cooked through and through, worked as a thickener. Ten minutes before serving we made three shallow slits on the surface of each hard-boiled egg, which helps the eggs to absorb the gravy. The panel loved the combination of subtle flavours: sweet, tangy, sour and rich. The sauce has the texture of old-fashioned gravy and it coated the eggs perfectly.
Pineapple and Chilli Chutney
We decided to prepare Saffron Lamb because of the intriguing recipe (more in our next review). Asma Khan suggests serving the lamb with Rose, Apricot and Pistachio Pulau and Pineapple and Chilli Chutney, so that’s what we did.
The chutney is made with red chillies (we used Kashmiri red chilies), Indian bay leave (tej patta), ginger, sugar, salt and water. It needs to cook until the chutney thickens and looks glossy. As with the gravy we were slightly worried: after thirty minutes our chutney wasn’t glossy or thick and the pineapple was bright yellow. But after three hours the chutney looked exactly as Asma Khan predicted. The panel was surprised by the sweetness and gentle spiciness of the chutney. The flavour of the pineapple was clearly present, but in a savoury way. Tasty in its own right, very nice accompaniment with the lamb and the rice.
The Book
Ammu, Indian Home Cooking to Nourish Your Soul by Asma Khan is available via the usual channels or your local bookstore for 35,00 US$ or 26,00 EUR. Some of her recipes were published by the BBC, other recipes were published by Great British Chefs and these by the Foodnetwork.
Butterflying meat is a technique that allows you to turn a thicker piece of meat (for instance pork tenderloin or turkey breast) into a piece that you can use to make a roulade, without damaging the texture. The first step is to slice the meat lengthwise, but not through and through. The second and third step are a bit more challenging: take your knife and half the meat, again lengthwise, from the centre to the right and then from the centre to the left. Basically, you have now quartered the meat but it still in one piece. Difficult? This helpful video shows you how to do it. Some instructions stop after the first step and use a meat hammer to flatten the meat. Nice, but the result is not even close to the real thing.
Once the pork tenderloin is butterflied, it’s time to add the filling, on the outside. Sounds odd, but our butcher was right, if you fry the roulade inside-out, you get a much better result.
We have made pork tenderloin roulades with various fillings. This recipe is for a Mediterranean approach. You could also go for a spicy mixture with red pepper paste, garlic, onion, ginger and soy sauce.
Wine Pairing
In general both red and white wine can go very well with a roulade of pork tenderloin. It all depends on the filling. In case of this Mediterranean filling, we would suggest a more robust wine, for instance Syrah. This is a full-bodied red wine with medium to high levels of tannin. It has fruity flavors and a slightly peppery finish. In case of a filling with red pepper paste, garlic, ginger and soy sauce you could pair the roulade with a more spicy red wine, for instance Zinfandel, or with a white wine with a touch of sweetness (Riesling, perhaps Viognier).
What You Need
Pork Tenderloin
Black garlic
Sage
Black Olives
Rosemary
Fennel Seed
Pancetta
Black Pepper
What You Do
Butterfly the meat
Devein and chop the sage
Halve the black olives
Crush the fennel seeds
Make a mixture of black garlic, sage, black olives, rosemary, fennel seed and black pepper. It should be a powerful mixture
Spread the mixture over the meat. Keep the edges free.
Cover with slices of pancetta.
Roll up the meat
Tie with kitchen twine
Tightly wrap in plastic foil and transfer to the refrigerator for at least 2 hours
Remove the roulade from the refrigerator and allow to rest at room temperature for 30 – 60 minutes
Preheat your oven to 160 °C or 320 °F
Fry in the oven until the internal temperature is between 65 °C and 75 °C, or 145 °F and 165 °F (pink and well-done respectively)
Transfer to your worktop, wrap in aluminium foil and allow to rest for 10 minutes
Slice and serve on a warm plate, for instance with green peas, or pommes dauphinois, or a salad or ratatouille. Just think about the filling and be inspired!
Always a pleasure to serve a tartelette, with lemon, with blackberries, with raspberries or in this case with pear. The challenge is to capture the delicate flavour of the pears. Making the filling is simple and quick. Making the pastry requires much more time. Feel free to use ready-made pastry!
What You Need
Filling
Pears
Butter
Lemon Juice
Pâte Sucrée
50 grams of Unsalted Butter
40 grams of Caster Sugar
125 grams of All Purpose Flour
1 gram of Salt
1 organic egg
Water (optional)
What You Do (Filling)
Peel and core the pears
Chop coarsely
Melt the butter
Add some water
Slowly cook the pears until soft
Taste and perhaps add a drop of lemon juice
Pass gently through a sieve, without applying pressure. You want as much liquid as possible without damaging the texture of the pears
Set the pears aside and allow to cool.
Reduce the liquid until it becomes thick
What You Do (Pastry Case)
Combine sugar, flour and salt
Dice butter, add to the mixture and combine. Use a hand mixer with kneading hooks
Beat the egg and add
Use your hands to make the dough. It should not be sticky, so it must be easy to make a ball. If too dry, add just a bit of water. If too wet, add some flour
When done, remove from the bowl and wrap in kitchen foil. Store in the refrigerator for at least two hours. It can be stored for a few days.
Flour your work surface and roll out the pastry to a circle a larger than the top of the tartelette forms. The dough should be approximately 2 or 3 mm thick
Coat the forms with butter
Line the forms with the pastry. Press the pastry well into the sides and bottom. Use a knife to remove the excess dough
Cover and let rest for 30 minutes in the refrigerator
Preheat the oven to 190 °C or 375 °F
Use a fork to prick small holes in the pastry
Line the forms with greaseproof paper or aluminium foil, add baking beans and bake blind for 10 minutes
Remove the paper and the baking beans
Reduce the oven temperature to 160 °C or 320 °F
Transfer back to the oven for 5 minutes or until golden
Transfer to a wire rack and let cool
Assembling the Tartelette
When the pastry cases are completely cool, add the pears
Use a spoon to drizzle the pear-syrop on top of the pears
Recently we bought Asma Khan’s cookbook Ammu, Indian Home Cooking to Nourish Your Soul. ‘An entrancing book’, according to Nigella Lawson. Asma Khan is an Indian British chef, cookbook author and restaurant owner. In 2012 her pop-up restaurant started for 12 guests at her home, serving food cooked from traditional family recipes. Today her all-female Darjeeling Express restaurant in London offers Indian Rajput and Bengalihome cooking specialties.
In 2024 she won the Johannes van Dam Prize, a lifetime achievement award for an individual who has made an exceptional contribution to the world of gastronomy. Previous winners of the prestigious prize include Yotam Ottolenghi, Carlo Petrini, Alice Waters, Claudia Roden, Jeroen Meus and Alain Passard.
We prepared five dishes from the book and asked our esteemed panel (André, Joke, Martine and Rutger) for their thoughts. In this post we will look into Asma Khans Pumpkin and Coconut Soup and a dessert from Bengali, Bhapa Doi. On July 17th we will post part 2 of this review.
Flavours and Aromas
Asma Khan’s cookbook is about the food she enjoyed when she lived in India, the food she missed so much when living in the UK. By publishing the recipes, she creates an opportunity for all of us to enjoy the food that is close to her heart. That’ s why we followed her instructions to the letter, with one exception; we used less chillies.
Spices
Buying the right spices was a bit of a challenge. One of the ingredients of the Pineapple Chutney is Tej Patta, or Indian bay leaf. It has a clear cinnamon-like flavour and is not to be confused with common bay leaf. We also needed not too spicy large chillies. We found some excellent Kashmiri Red Chilies. Flavourful, a touch spicy and dark red. One dish required Cassia Bark which we couldn’t find and replaced with cinnamon. We wanted to serve original Indian beer, so we had to find a few bottles of Kingfisher or Cobra. The shopping took a bit of time, but it was worth the effort!
Not Just Another Cookbook
The book is called ‘Ammu’ which translates to ‘Mother’. The stories, the recipes, the whole book is a tribute to the food her mother (and the family’s cook) prepared. But we feel it’s more: it’s also a tribute to original flavours, to people taking time to prepare food, to sharing and enjoying, to communities and heritage.
Pumpkin and Coconut Soup
When talking about our menu, we looked at the menu of The Darjeeling Express and decided to prepare one starter and four dishes as main course. A vegetarian Pumpkin and Coconut soup would be ideal as a starter. The ingredients are pumpkin, onion, garlic, ginger, red chillies, coconut cream, salt, star anise and fennel seeds. Two tablespoons of fennel seeds (for 6 servings)? Star anise? Would that work?
The panel was impressed: a delicious pumpkin soup, spicy, but not the kind of spiciness that lingers on. The fennel worked beautifully with the pumpkin and coconut. The star anise gave the soup a nice additional and unexpected aroma. André’s favourite.
Bhapa Doi
When reading the book, we noticed that the recipes are not too complex, however, most are rather labour intensive. The book includes several recipes for desserts but given the time we needed to prepare the other dishes we decided to make a relativity easy Bengali dessert (not included in the book).
The Bhapa Doi is rich and moist, the taste long and (not overly) sweet. It made us think of cream cheese pie. The raisins combined very well with the creamy flavours and the cardamom. Perhaps we could have made smaller portions?
What You Need (for 7 ramekins (150 ml))
One tin of Condensed Milk (approximately 400 grams)
250 ml Greek Yoghurt
100 ml Whole Milk
1½ teaspoon of finely crushed Cardamom Seeds
Handful of Sultana Raisins
Pistachio Nuts (to decorate)
What You Do
Soak the sultana raisins for 15 minutes in lukewarm water
Preheat your oven to 170 °C or 340 °F traditional (no fan)
Combine the condensed milk with the yoghurt until smooth
Add the milk and combine
Add the crushed cardamom seeds
Use kitchen paper to dry the raisins
Add the raisins to the mixture
Fill the ramekins with the mixture
Place the ramekins in a baking tray
Add boiling water up to 2/3 of the height of the ramekins
Close the oven door and reduce the temperature to 120 °C or 250 °F
Leave in the oven for 30 – 40 minutes, until set
Test with a needle (it should come out dry)
Remove the ramekins from the baking tray and allow to cool.
Best to refrigerate the ramekins for 4+ hours in the refrigerator before serving
Decorate with pistachio nuts
The Book
Ammu, Indian Home Cooking to Nourish Your Soul by Asma Khan is for sale via the usual channels or your local bookstore for 35,00 US$ or 26,00 EUR. Some of her recipes were published by the BBC, other recipes were published by Great British Chefs and these by the Foodnetwork.
Cook and Drink 