Chai ya Tangawizi is a soothing ginger tea from Kenya. Tea was first introduced to country in 1903 and Kenya has grown to become one of the largest tea exporters in the world. There are a few different ways to prepare the drink, from simply steeping ginger and tea leaves with water to an extra creamy and warming mixture…
Dorie’s Cookies Cookbook Review and Coffee-Cardamom Cookies
Dorie’s Cookies, written by Dorie Greenspan, features a variety of cookies and treats perfect for holiday baking, celebrations, and any other time of the year. From basic to international and sweet to savory, flavorful highlights include Salted Chocolate-Caramel Bars, Sweet Potato Pie Bars, Rose-Hibiscus Shortbread Fans, Chocolate Saucisson, Hamantaschen, Vanilla-Brown Butter Madeleines, Coconut-Lime Sablés, Honey-and-Tea…
Cardamom Vanilla Cream Scones
I first made these Cardamom Vanilla Cream Scones in January during our fourth day stuck at home due to the large snow storm. I was itching to bake something and happened to have all the ingredients on hand to make these scones. We enjoyed them so much that I added them to the menu I…
From India Cookbook Review and Mishti Dohi (Indian Baked Sweet Yogurt Cream)
From India: Food, Family & Tradition, written by husband and wife Kumar and Suba Mahadevan, is filled with over 100 modern and authentic recipes highlighting Indian regional cuisine. This book is absolutely gorgeous, from the canvas hardcover to the striking and colorful photographs of intricately plated dishes. I love that Kumar and Suba added their stories and family…
Strawberry Cardamom Lassi
The Lassi is a North Indian yogurt-based smoothie used to combat the heat, in foods and outside. The most popular flavors are salty and sweet, with spices or fruits occasionally added. This particular lassi is created by blending yogurt with strawberries, cardamom, and a splash of rosewater. It is light, refreshing, and a perfect way to…
Yogurt Cookbook Review and Shrikhand (Indian Yogurt Pudding)
While yogurt originated in Central Asia thousands of years ago (around 5000 BCE), it has skyrocketed in popularity recently and is the focus of Janet Fletcher’s newest book, Yogurt: Sweet and Savory Recipes for Breakfast, Lunch, and Dinner. The word yogurt comes from the Turkish root yog, meaning “to condense or thicken.” Man discovered that the…
The Asian Kitchen Cookbook Review and Sri Lankan Butter Rice
The Asian Kitchen: Fabulous Recipes from Every corner of Asiaby Kong Foong Ling provides an introduction to the top Asian cuisines in 380 recipes. Each chapter/country begins with an overview of the history and geography that played a part in shaping the cuisine and its people. Etiquette, tips for communal eating, and traditions surrounding mealtimes are featured here. Each…
Badam Paal (Indian Almond Milk)
Badam Paal is a delicious Indian almond milk that can be served warm or cool. It isn’t like the almond milk we use as a dairy substitute in the United States. Cow’s milk is the main ingredient, but it is seasoned with almond, cardamom, and saffron. Chad and I tried it warm and cool. We…
Chai Spiced Sweet Potatoes
One of Evan’s first foods last Autumn was the sweet potato. I would slice it and bake sweet potato fries that were easy for him to hold. He also enjoyed mashed sweet potatoes and these Chai Spiced Sweet Potatoes added a little something extra. This is a wonderful Autumn side dish and I have made…
Cardamom Strawberry Tartlets
Happy 4th of July everyone! I bought these tartlet pansfrom Amazon almost 2 years ago and found them in the cabinet last week while reorganizing. I hadn’t used them once. These Cardamom Strawberry Tartlets were the perfect recipe to finally break in the pans. A cardamom and vanilla bean thick custard (creme patissiere) fills a…
