It’s almost been a whole year since I executed by baked samosa experiment. This Sunday, I decided to revisit the samosa in a non-vegetarian, rather meaty-muttony variant.
Sometimes, I bake when I’m blue. As therapeutic as the exercise is, I think I enjoy baking and cooking as a celebration a lot more. I’ve had a pretty tough bunch of months in the recent past, and I thought I’d commemorate the (hopeful) end of this period (and the arrival of winter) with apple pie.
One of my resolutions for this year has been to expand my seafood repertoire with more fish and crab dishes. However, I picked a rather lousy time to do so with the monsoons in full swing.
Mulberries are amongst the most underrated fruits that are available quite freely here in Bombay. Their simple mild sweetness possibly doesn’t compete with the strength of other fruit flavours like mango and strawberries, but they do contribute beautifully to pies and tarts.
I always end up buying spinach and letting it wilt before I get down to putting it to any use. I finally broke this spinachy jinx of sorts with this quiche. This would have made for a perfect vegetarian quiche, if it weren’t for all the eggs.