How to test a Steak!!

The staycation at Sir Baniyas island passed all too quickly. A fantastic project initiated by Sheikh Zayed which really highlights the immense love this  great man had for animals.. to actually create a Jurassic park like island where animals could roam freely  and in the process help in the conservation, rehabilitating  of many creatures that are on the brink of being endangered.   I will probably write more about it  at a later stage but while there, I came across an interesting article on Steaks and thought I would share it with the Foddie gang ..

The way the cookie crumbles ...

The onset of winter brings about a craving in me for cloyingly sweet food.. not that I don't crave sweet food all year round :-) The feeling that winter is around, just heightens the craving and also gives one a license for indulgence. The body needs to burn more calories just to stay warm .. right.. if it is wrong, its just not your turn to comment....

‘Brilling’ at the Green Community

The first barby of the season and what excitement it created from what to prepare ,what to wear to what to expect!!(Psst camels)  There’s no better place to kick start it than 542 Chamomile lane. What with the top of the range Webber and a fantastic Pit master  in full form with efficient aides , platters and platters of marinated cuts to be brilled (not sure if  grilled or barbecued is the correct term) it was truly a night to remember. Hunger pangs of course started early on and it was fun to see the debate going on about what to start throwing on to the Barby.

The Can’t Go Wrong Christmassy Carrot Cake

Thank you Lakshmi!! After a very long time I got into a baking mood and decided to make my favourite Can’t Go Wrong Carrot Cake today.   It’s always my first choice for dessert and with a cream cheese topping, its divine. The carrot cakes at the patisseries and bakeries are usually nicely spiced and a tad heavy for me if you know what I mean. I am not a big fan of the spice standing out in a cake or desert and therefore you will see most of the desserts that I make usually have very little of those and therefore understated.