All posts filed under: foodspiration

Mango & Lime Lassi Posset

I survived on mango lassis when I was living in India. Like an Indian-style smoothie, lassis are made from yoghurt mixed with water and spices, and can be salty or sweet. Salty lassis take a bit of getting used to but are delicious on a cold day. Different parts of India have different preferences and flavourings. In North India, we mainly drank mango lassis. The mangoes over there are so fresh and juicy, you can squash them up with your hands into a pulp, make a small hole in one of the ends and suck out the juice. This, mixed with goats milk yoghurt, plenty of jaggery (unrefined cane sugar) and spices is the basic foundation of a lassi, and absolute heaven after a rich spicy meal. I’ve been working on a dessert to finish the evening of my Curry & Chips Club (my first Curry For Change supper club which will raise money for the charity Find Your Feet). I have come up with the Mango Lassi Posset: a  smooth and creamy lime posset with all the beautiful flavours of a lassi. It’s …

Avocado & lemon pesto spaghetti with Parma ham

This delicious pesto dish is ready to eat in the time it takes to cook the pasta and is a great way to use up really ripe avocados. I use a couple of tricks to make this recipe extra special – using avocado creates a light and creamy pesto, and is a healthier alternative to cream or oil. I also add a little of the starchy cooking water to the sauce to help it to coat all of the spaghetti. Serves 4 Ingredients: 300g spaghetti a large bunch of fresh basil 2 garlic cloves 50g pine nuts, toasted 50g parmesan cheese, grated 2 avocados, really ripe ½ lemon, zest only 4 slices of Parma ham salt and pepper (You will need a pestle and mortar or a food processor) Preheat the grill on a medium heat and boil a kettle. Add the spaghetti to a large pan of salted boiling water and cook according to the packet instructions. Meanwhile, roughly chop up the basil and add to your pestle and mortar with the garlic, parmesan, …