Site:come con ella recipes

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ottolenghi brownies

ottolenghi brownies

i make otto's brownies at home. luscious and decadent, these have a strong note of dark chocolate complimented by chopped crystallized ginger to give them some bite
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downton suppers: keema and channa pilau

downton suppers: keema and channa pilau

my curiosity about its origins prompted a consultation with alan davidson’s oxford companion to food
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saffron haddock pilaf

saffron haddock pilaf

saffron haddock pilaf. i love one pot suppers, especially when i am cooking on the weekend. for dinner tonight i cooked a saffron haddock pilaf inspired partly by kedgeree and partly by simon hopkinson's smoked haddock pilaf from his bbc series the good cook
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pakistani spiced apple chutney + o's boarding school tales

pakistani spiced apple chutney + o's boarding school tales

i could not conceive of being away from home in an environment of abysmal school dinners and strict teachers
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boxing day tea-time mackerel toasts

boxing day tea-time mackerel toasts

aside from the substituted creme fraiche i had to to concede to some other changes and subtractions as i did not have some of the ingredients handy
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wholemeal french toast with orange & apricot brandy syrup

wholemeal french toast with orange & apricot brandy syrup

i made french toast today, mostly because i was nostalgic and missing home. my mum used to make us french toast on the weekends
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koya

koya

summer continues to elude britain. i don’t doubt the excellence of the udon but have mixed feelings about the frugality with which condiments were added
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mulled wine, poicamole and christmas drinks

mulled wine, poicamole and christmas drinks

these notes were my starting point and then recalling a recent conversation with dishoom bar-wallah carl anthony brown, i decided that my mulled wine would have to be syrup based to coax the full flavour of spices such as whole cinnamon and cloves
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murree brewery: pakistan's true brew

murree brewery: pakistan's true brew

an interesting addition to comeconella. teetotaller uncle who would consume brandy for stubborn coughs, and bhutto’s
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babcia's suji ka halva (semolina halva)

babcia's suji ka halva (semolina halva)

the semolina is then simmered in the syrup till it thickens to the consistency of a pudding. once again continue to brown the mixture
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babur restaurant

babur restaurant

chutneys. the mughal empire has fascinated me since i was a little girl. i was named afte the famous mughal empress begum nur jehan
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kin bin tin on bay eighty-eight in the land down under

kin bin tin on bay eighty-eight in the land down under

the coffee is smooth and consistent, yet has an undoubted kick to it. consumed in europe. mk had the scrumptious corn fritters with bacon, poached
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salmon teriyaki

salmon teriyaki

o absolutely loves teriyaki so i decided to make a teriyaki inspired marinade for my salmon fillets. i had some left over rice from day before's dhal and rice dinner which i warmed and shaped into a rice cake with a garnish of toasted sesame seeds
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lunch and conversation at rosalind's kitchen

lunch and conversation at rosalind's kitchen

i loved the pear compote that is slightly jam-like with a concentrated sweetness. without these i would not have had the confidence to cook
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l'as du fallafel, paris

l'as du fallafel, paris

l'as du fallafel. mark bittman on l'as du fallafel in the new york times "although you may find it done better in the southern or eastern mediterranean (i haven't yet), this is the falafel destination in paris, indeed in europe
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yalla yalla

yalla yalla

so yesterday, i finally made it to yalla yalla. s, r, o and i turned up at yalla yalla for an early dinner