Ada Pradhaman is a traditional pudding from the state of Kerala, India. The key ingredients for this dessert are rice, coconut milk and jaggery. It is mainly prepared for special occasions and festivals like Onam or Vishu. So, I decided to make Ada pradhaman for Vishu today. Vishu is celebrated as new year day in... Read More »
These vegan tempura make a light and tasty starter or accompaniment, served with the home made sweet chilli dipping sauce (so superior to the shop-bought equivalent).
You can vary the vegetables depending on your preferences and on what is in season...
I hate throwing away leftover ingredients, therefore sometimes, like today, a baking day starts with scouting the fridge and my magic cupboard (aka the place where I keep all the ingredients that aren’t at risk of going stall if not kept at a certain temperature) and coming up with a recipe to use all those ingredients. And today is was the turn of cream cheese – I bought a bucket of silky cream cheese a few days ago and after making a Romanian cheese pie, I was left with about 1 pound of cream cheese that was going to sit in the fridge for days if I wasn’t going to use it. But boy, I’m happy things happened this way because I got to make and taste these cheesecake bars which might be one of the best cream cheese desserts I ever made and tasted!