“As long as there was coffee in the world, how bad could things be?”
Cassandra Clare

Coffee chocolate panna cottaDark Chocolate Cream with Coffee Panna Cotta. OK, it’s another ‘dessert in a glass’, yet another panna cotta, chocolate again, and coffee all over again! That’s the combination that rules my world, makes me happy, is a comfort fix, is uber indulgent too. To top it off, it’s a quick make ahead dessert that everyone enjoys a lot. Justifies it a bit, right?

Coffee chocolate panna cotta If you’ve never made a panna cotta, maybe the time is now. Since I’ve shared panna cotta so often before, this is going to be a short post.  If you love it as much as I do, then you know what I mean. We’re on the same page. Play around with the recipe to suit your palette. If coffee is not your thing, then maybe do a dark chocolate vanilla version. Or one that we really enjoyed equally when I did one with the bitter orange marmalade. That was phenomenal too.

coffee chocolate panna cotta

GV8A83521Just penning these words has given me a whole bunch of new ideas. What is you favourite way to a panna cotta?

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♥ “It doesn’t matter where you’re from – or how you feel.
There’s always peace in a strong cup of coffee.”

Gabriel Bá

Coffee White Chocolate Panna Cotta Coffee White Chocolate Panna Cotta, time for an indulgent dessert that screams coffee! It’s been a busy few days, or maybe weeks. A lot happening on every possible front which barely leaves me time to blog. Sometimes I fall into a guilt trap for starving the poor hungry PAB, so I figured the sweet coffee indulgence should be a nice way to offload my guilt. This dessert rocked, the flavours of local Bru shone through, the taste nice and mature after an overnight chill! For those who know me, coffee is my first choice in dessert. Coffee in desserts @ PABOf course it’s another matter that I was in Bangalore a couple of days ago styling tea for a shoot; tea that was almost too pretty to brew!!

Rose Mist Summer Darjeeling White Tea ...almost to pretty to brewPanna cotta has been in the news at home of late for all sorts of reasons. Good because this was an experiment that rocked, and one that I have made several times over. Made it most recently for my friends from the Swiss Made Grand Tour crew who visited last week. Bad because it was part of a plagiarism row that hit our small local food bloggers community. A similar panna cotta recipe, Espresso Panna Cotta,  from PAB was one of many to be ‘copy pasted‘ verbatim! We live and learn, and hopefully ‘the copiers’ will too!

Espresso Panna Cotta

Coffee white chocolate panna cottaMoving on, it’s also a panna cotta coz I’m happy; happy about a media mention that The Asian Entrepreneur carried about me yesterday. It was quite a fun interview and I am eternally grateful to them for offering me such a wonderful platform.

Interview with Asian EntrepreneurThis calls for a cuppa coffee!!

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“The more you know, the more you can create. There’s no end to imagination in the kitchen.”
Julia Child

Smoked Bhopali Köfte with Turkish spicesSo I made Smoked Bhopali Köfte yet again a few days ago, this time a twist of taste with Turkish spices. I thought I’d shared the original recipe earlier, but just found it in my drafts! So here it is again, a recipe from an old aunt in Lucknow, one that is infinitely adaptable to taste as most curries are. This time it’s inspired by Turkish cuisine. Köfte or kifte, or kofte aka meatballs are found in possibly every cuisine and across different cultures. It is interesting to follow the trail to see how different cuisines have their own version of simply put, minced meal balls. India offers a smattering of vegetarian koftas as well – paneer, lauki, banana etc.

Kofta is a meatball or meatloaf and is a part of Jordanian, Albanian, Afghan, Azerbaijani, Arab, Armenian, Balkan, Bangladeshi, Greek, Indian, Israeli, Iranian, Kurdish, Pakistani and Turkish cuisine. In the simplest form, koftas consist of balls of minced or ground meat—usually beef or lamb—mixed with spices and/or onions. In Bangladesh, Pakistan, Turkey and Iran, koftas are usually made of lamb, beef, mutton or chicken, whereas Greek and Cypriot varieties are usually made of pork, beef, veal or mixtures of them.

Turkish pidesOne of my favurite cusuines is of course Turkish cuisine, very adaptable to the Indian palette, very flavourful and fun. Takes me to back to Turkish flatbread pizzas or pides I made a while ago, or these Turkish Adana Kebabs which I make quite often. Turkey, once widely acknowledged as the centre of the ancient world, is a gateway between the civilizations that surrounded the Mediterranean and the Far East. It has long been called home by enterprising and hardy traders who introduced exotic spices and flavours between the two civilizations. Fertile land encouraged a varied cuisine, rich in meat, grains, seafood, fruit and vegetables.Smoked Bhopali Köfte

If you get a chance to travel through Turkey, do try to make a point of seeking out traditional food, and we don’t mean to stick only (pun intended) with their mouthwatering kebabs. They have a heritage of well over 1300 years of history and a long and storied tradition in the making of delicious, must-try Turkish dishes sourced from the best of local ingredients. Here are some typical Turkish dishes that you should make a point to sample when you are fortunate enough to drop by for a visit via last minute package holiday deals with the family. Holidays also allow you to put your feet up and relax while you enjoy the delicious local dishes and delicacies on offer:

6 Must Try Turkish Dishes

1. Lahmacun translates from its Arabic roots as dough with meat, coming originally from Syria. The meat is minced lamb or beef with chopped onions, that has been cooked and flavoured with spices, usually cinnamon, allspice and chilli, although each recipe will be someone’s family tradition. This is spread over a flaky, flat bread, similar to pizzas, but traditionally rolled up to eat on the move, long considered as one of the original fast food in Turkey.

2. Menemen is renowned by travelers throughout Turkey as a hearty, tasty meal that sets you up for the day. The base is chopped onions, peppers and tomatoes, simmered in a frying pan with some paprika and black pepper, topped with eggs, which are either cooked whole, or stirred into the dish. Another very budget-friendly Turkish comfort food.

3. Börek are all essentially a form of pie, with a filling wrapped in pastry, usually containing meat, cheese, potato or spinach, or a combination of one or more of these, and come in a variety of shapes and styles. There are various shops that sell the pies, but the best come from specialist Börek shops, which are worth seeking out for your first experience of this dish. Ask for the house specialty and you are sure not to be disappointed as their pride and reputation will be at stake.

4. Köfte are a type of kebab made by forming a delicious mix of minced meat and spices, typically lamb and cumin, on to skewers, before broiling them over an open flame. You will find these all over Turkey, which is always a good sign, where they are eaten served with pitta bread, or served with a salad or in a fresh tomato sauce.

5. Bulgur Pilavi is similar to a rice pilaf but made with bulgar (cracked) wheat instead, and is a typical central Anatolian dish. The grains themselves have a pleasant, nutty flavour, but they simply form the base for a wide variety of additional ingredients, most commonly onions, tomato, peppers and mint.

6. Dolmas refers to a style of dishes that are very popular throughout the country. Meaning in Turkish simply ‘stuffed’ they cover a range of vegetables with either a meat or vegetable filling. The meat ones tend to be served hot and the non-meat cold.

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