From Our Table to Yours

Preheat oven to 350°F Mix cookie crumbs and butter, press into a 9″ spring-form pan. Mix cream cheese, sugar with a mixer or food processor until smooth. Add eggs and liqueur, then melted chocolate. Incorporate yogurt. Pour mixture over crust. Bake for 40-50 min. or until center is set. Remove from oven, let cool completely and refrigerate overnight. Run knife around rim of pan to loosen cake before opening mold. Remove spring-form and place cake on a serving dish. Prepare glaze, Place cream in a saucepan and warm over low heat.  Add chocolate and stir until melted and smooth. Pour […]

Make the yogurt sauce in advance and store in the refrigerator or prepare it while the fish is in the oven. Mix the yogurt, lemon juice, dill and chives. For the garlic, smash it lightly and add it to the sauce and then remove it before serving. This will give a mild garlic flavour to the sauce but won’t be too overpowering. You can also mince the garlic, or grate it on a microplane, if you want to have a stronger garlic flavour. Season with salt and ground black pepper to taste. Preheat the oven to 500 degrees Fahrenheit. Place […]

PREHEAT oven to 425°F. Whisk eggs until frothy in medium bowl. Add pumpkin and flour and whisk together well. (Alternatively, combine all three in blender or food processor.) Add yogurt, evaporated milk, sugar, vanilla, spices and salt and whisk again. Pour pumpkin mixture into pie shell. Bake for 15 minutes. Reduce temperature to 350°F and bake pie for 35 to 40 minutes longer or until pie is no longer wobbly in centre. Cool to room temperature. Refrigerate if not serving immediately. Serve with whipped cream if desired.

Combine oil, onions, thyme, bay leaf, and 1 teaspoon salt in a large sauté pan; cook over medium heat, stirring occasionally, until onions are tender and golden brown, about 1 1/2 hours. If the pan becomes dry, add water, 1 tablespoon at a time, to prevent onions from burning. Add wine, and bring to a boil, scraping up browned bits with a wooden spoon. When wine has evaporated, remove pan from heat; discard thyme sprigs and bay leaf. Meanwhile, bring a large pot of water to a boil. Add pasta; cook until al dente. Drain. Stir pasta, parsley, and 1 […]

Combine yogurt and lassi with onion, lemon juice, garlic, ginger, salt, cumin, coriander, and black pepper in medium bowl. Place pork pieces in a resealable plastic bag and pour marinade over pork. Make sure all pieces of pork are coated well. Release air from the bag and seal well. Place pork in the refrigerator and let marinate for 4 to 12 hours. Preheat grill to medium heat. Thread marinated pork pieces onto skewers, about 4 to 5 pieces on each depending on the length of skewer. Do not overcrowd. Grill over a medium fire for about 25 to 30 minutes, […]

Preheat oven to 250° degrees and line a baking sheet with parchment paper or a silpat mat. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and salt on high speed until frothy. Add in the vanilla then continue to whisk on high speed. Slowly add in the sugar with the mixer running until very stiff peaks form. Scoop into a four 1/2-inch mounds. Using the back of a spoon, make a well in the center of each mound; bake the meringues on the middle rack of the oven for […]

Fry the onion in the oil for 5-10 minutes until softened. Stir in the garlic, cumin, coriander and curry powder and cook for 1 minute, then add the chickpeas and tomato purée. Add 3 tablespoons of water, stir and cook for 2-3 minutes until piping hot. Remove from the heat and stir in three quarters of the fresh coriander, if using. Meanwhile, mix together the yogurt and lassi, mint sauce and remaining coriander and season with freshly ground black pepper. Lightly grill the tortillas over an open flame on a gas stove, or in a hot skillet on the stovetop. […]

Line a rimmed baking sheet with parchment paper or a silicone liner. Make sure that the baking sheet will fit into your freezer. Pour the yogurt onto the baking sheet and use a rubber spatula to spread the yogurt into a single layer little less than 1/2 inch thick. You will not cover the whole sheet pan. Sprinkle the fresh berries over the yogurt, along with chocolate chips and transfer to the freezer. Freeze for several hours until firm. Cover the baking sheet in plastic wrap (without letting it touch the yogurt). Once chilled break into irregular pieces. Tip: Yogurt […]

Remove the flesh from the avocados and put them into a mixing bowl. Mash the avocados until they are nearly smooth. Add the chopped onion, tomato, green chili, all the spices, the lemon juice and chopped coriander. Mix it up until all of the ingredients are blended. Add in the yogurt and lassi, along with salt to taste. Chill the mixture in the refrigerator and serve. You can turn up the heat by adding more red chili powder and chopped green chilies. For a smoother texture use a food processor to blend ingredients. We love our avocado raiti recipe and […]

Melt butter in a deep 10-12 inch frying pan or skillet over medium heat. Add onions and cook slowly, stirring often, until they are tender and translucent. While onions are cooking prepare the can of tomatoes by lightly blending with a hand blender, or mashing with a potato masher, eliminating as many chunks as possible. Add garlic & ginger root to the onions and sauté for 1-2 minutes. Stir in the chili powder, turmeric, cumin, cinnamon, & coriander – cook one more minute. Pour in the can of tomatoes, whole, diced or blended. Stir in brown sugar, salt, pepper and […]

Preheat oven to 350 F. Cream the butter and sugar together until well combined and creamy. Add the eggs, flour, chai mix, buttermilk, baking soda, vinegar and vanilla essence and mix until well combined – be careful to not overmix. Spoon into cupcake cases and bake for 15-20 mins. Let stand to cool. Using a mixer, blend the butter until smooth and creamy. Now add the icing sugar, chai mix and vanilla essence and mix until all the ingredients are well incorporated. Pipe the icing onto the cupcakes once cooled and decorate with a sprinkle of chai spice and whole […]

Soak bulgur in 1/3 cup hot water for 1 hour, and then drain any excess water. Combine bulgur, lamb, beef, onion, garlic, mint, curry paste, cumin, allspice, and coriander. Chill, covered for 30 minutes. Mix cucumber, yogurt, lassi and pepper in small bowl. Season with salt. Preheat grill to medium high. Divide mixture into 8-12 balls, then roll each ball on a board with a cupped hand to turn them into ovals. Season with salt.  Thread onto skewers and brush with oil. To cook on a griddle: heat the pan until you can feel a good heat rising and cook […]