duchess potatoes are evil little things...and they killed my icing bag...icecream-scooped round shapes appeared far more affable and jovial. 
I recently discovered the highly delightful and surprisingly mild taste of cooked radishes and have been expressing my growing obsession with fresh coriander in various asian-oriental inspired dishes...i even feel adventurous enough to give tangy citrus flavours in desserts a chance...this time in form of mixed peel. But oh....i doubt i'll be accessible for a lemon meringue yet.

chicken in sage-orange sauce with mixed veg and duchess potatoes


eggfried rice, veg stir-fry, satay chicken with waterchestnuts


ginger-coconut curry with carrots and prawns on spinach-chickpea pulao


sponge loaf with a crunchy honey-almond-mixed peel topping

For the dears and nicichan
Gnocchi Roulade with Mozzarella & Spinach

serves 8

600ml/1 pint milk
125g/4 oz fine semolina or polenta
25g/1 oz butter
75g/3 oz Cheddar, grated
2 medium egg yolks
salt and freshly ground black pepper
700g/1 1/2 lb baby spinach leaves
1/2 tsp freshly grated nutmeg
1 garlic clove, peeled and crushed
2 tbsp olive oil
150g/5 oz mozzarella, grated
2tbsp freshly grated parmesan
freshly made tomato sauce to serve

#1 preheat oven to 240 C/475 F, Mark 9, 15min before cooking. Oil and line large swiss roll tin (23cm/9inch x 33cm/13inch) 
#2 pour milk into heavybased pan and whisk in semolina.
bring to the boil, then simmer, stirring continuously for 3-4 min until very thick. Remove from heat, stir in butter and cheddar. Whisk in yolks and season. Pour into tin. Cover&cool for 1h.
#3 Cook spinach, drain, season & allow to cool
#4 Spread spinach over semolina mix and sprinkle over mozzarella and half of the parmesan. Bake for 20 min.
#5 Allow to cool, then roll up like a swiss roll. Sprinkle with rest mozzarella & parmesan, then bake for another 15-20 min. Serve immediately with tomato sauce


my little footnote:
i added  some toasted pine nuts as well as finely chopped sundried tomatos to the spinach mixture. I also used frozen spinach instead of fresh baby spinach and smoothened it with a tbsp cream cheese

gnocchi-mozarella roulade with spinach, sundried tomato and pine nuts

ginger florentines

courgette-cheese pilaff with mint


rosemary cake with orange glaze


lavender-white chocolate muffins


garlic herb twists


indonesian chilli chicken

Recent cookery projects
with a slight tendency of getting carried away

Today:

Cashewnut chicken
kesar chawal, cashew chicken, spinach with besan, marinated oranges&passionfruit, coconutchutney
curry cracker
chocolate chunk-cream muffins with toasted hazlenuts

the muffins made me reconsider my  assumed antipathy to plain chocolate...my well thought-out altruistic concept of a pre-birthday cake-muffin for a plain choceur introduced me to new, until now, unknown dimensions of chocolatic zestfulness