Drink: Chai Tea

Carrying this bowl of spices to the studio was the best thing ever - the smell was glorious!

The smell difference between green and black cardamon pods is amazing - the black smoky, while the green are more fresh a slightly sweet smelling. 

The ginger had been frozen, so there are tiny ice crystals in it, all under the skin. 

The darjeeling tea we added was actually from Darjeeling - our flat mate brought it back after being in India. 

I love chai tea, but there is very fine balance between too sweet and not sweet enough. 

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Herb Pikelets with Bacon.

These are so simple and so yummy! I just took the sugar out of the recipe and added a small handful of herbs, paprika and pepper.

The top is a sour cream quenelle (you probably need a lot less, and it was my first attempt!) with a curly bit of bacon and topped with smoked paprika.

So tasty all together!



Curry Pumpkin Soup with Mixed Herb and Sea Salt Focaccia.

There is a certain someone in our house who has said in the past that soup is a "lunch food." The way I make it a dinner food is to add some hearty homemade bread and all is good. 

None of us, except Nick, really like pumpkin all that much. 

We have four of them in the cupboard at the moment - well three now after the soup. 

This was originally a recipe for curry pumpkin and chickpea soup. It has all that in it - except a lot more curry powder than would normally be in a curry pumpkin soup - to hide the fact that it's pumpkin. 

The bread is a lovely focaccia bread recipe that I used more than once with fantastic results. 

Soup and bread - a perfect winter dinner.