Elevating Culinary Artistry
A little spooky and a lot delicious! These pumpkin cheesecake squares are made with homemade pumpkin purée, creamy labneh, cinnamon, and a buttery digestive biscuit base. Finished with whipped cream and delicate dark chocolate spider webs, they make a beautiful homemade Halloween dessert.
Inspired by the earthy flavours of Assamese cuisine, this black sesame egg curry brings together roasted sesame seeds, ginger, garlic, black pepper, and mustard oil in a smooth, aromatic gravy. Served with halved boiled eggs, fresh salad, and steamed rice, it is my little attempt to give a traditional favourite a contemporary twist without losing its familiar flavours.
Inspired by two days of styling beautiful Indian sweets, I decided to make one of our childhood favourites—rasmalai. Soft homemade chenna soaked in fragrant saffron milk and finished with pistachios and edible silver. A little time-consuming, but absolutely worth making for Diwali.
Inspired by the endless stream of crispy croquette ASMR videos, I made my own version with buttery mashed potatoes, Parmesan, fresh parsley and a generous cheese filling. Coated in golden panko breadcrumbs, these croquettes are crunchy on the outside, soft and cheesy inside, and best enjoyed straight out of the pan. My advice? Save the photoshoot for the second batch!
Tips on how to elegantly style a bundt cake with minutes
