A Craving for Curry.

It’s cold and rainy and what could you want more than to cozy up on the couch with a delicious bowl of fragrant and spicy prawn curry.  Full of flavour and packed with flavourful spices like cumin, coriander, cinnamon, cardamom and turmeric, this curry is not only aromatic but also wonderfully healthy.  Adding curry leaves brings a signature South Indian flavour to the dish. The tanginess of tamarind and fresh lime mixes well with the creamy coconut sauce.  Finally, the addition of fresh prawns lends a light touch to this curry and even makes it a good summer dish. 

Additional garnishes like fresh coriander, cucumber slices, pappadums and steamed basmati rice make this a complete meal. Try out my recipe for this fragrant prawn curry tonight!

The pictures and recipe posted here are from Artisan Magazine, a collaboration between myself and two friends/colleagues. We want to share and tell stories that inspire us and bring out the artisanal side of life.  Whether an interesting do-it-yourself project, a food story and recipes, an interview with talented artisans or a peek inside beautiful studios and locations – the emphasis is on highlighting the simplicity and beauty of ‘local’, small-scale artisans creating meaning through their work.

I’d love for all of you - my friendly readers - to check out the magazine here – you can download it for free and read a number of mouthwatering recipes from various issues. Also feel free to check out our website, spread the word and like/share us on facebook to enter into a great giveaway! Thanks friends! 

Photo Credits: Artisan Magazine Issue 1 (Art Direction: Leigh Ann Thomas, Photography: Natalie Hunfalvay Styling/Recipe: Bhavani Konings)

Pumped for Pumpkins.

It's the time of year for pumpkins and they are everywhere. Having grown up in Canada, pumpkins always remind me of the fall, the time of the year when the leaves change and it's get colder.  And it’s the cold outside that invites us to eat more warming, hearty dishes.

This is one of them.

These pumpkin and apples are cooked with plenty of woodsy herbs like rosemary, sage and bay leaves. The sweetness of the roasted pumpkin and apple marries so well with the earthy tastes of these herbs. I add one of my favourite aromatics – garlic, a good pinch of sea salt and drizzles with chili infused oil (you must stock this!). 

I finished off the dish with a favourite cheese of mine – chèvre or goat’s cheese.  This soft creamy accompaniment adds an indulgent little twist to a healthy dish.  A delicious meal that’s perfect for a cozy night at home.  Enjoy!

roasted pumpkin with apples and chèvre

serves 4

1/2 Small Kent Pumpkin (about 500g), sliced with skin

3 organic apples, sliced with skin

1/4 cup/60ml white wine

plenty of fresh herbs – lemon thyme, sage, rosemary

a few garlic cloves, crushed

good pinch of sea salt

chilli oil

180g chèvre, crumbled

Preheat oven to 180 degrees C.  Place all the ingredients except cheese into a roasting tray and bake for about 1 hour (covering the pan for half the time).  Take out and drizzle with more oil and crumbled chèvre on top.  

**Beautiful handmade ceramic plates from Golden Brown Fox.