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goat cheese

Whipped Goat Ricotta + Figs - An affair to remember

Whipped Goat Ricotta + Figs - An affair to remember

It is a simple thing. Come Summer and it is time to let the real fruit shine. 

I have always had a fascination with figs. In India, I only had access to it in the dried form and that was rather expensive. So, it was a treasure that I occasionally got to indulge in, only in the form of sweets - Anjeer Burfi. A paste of dried figs wrapped in a cooked cashew paste. A delight all its own!

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Sumac and Mint Marinated Goat's Cheese

Sumac and Mint Marinated Goat's Cheese

For me Summer heralds a not-so-subtle switch in lifestyle. Outdoor fun, roof top gatherings, long long days for long long amusements, days when you can be dine with work and still have time to play in the light! More, importantly though, this is season, I become more vegetable focuses, swept away by the abundance of variety and richness of flavor that marks this season.

I also start my herb garden and distinctly look forward to using as much of it as possible. The sweet distinct aromas that simply make the dish from ordinary to elegant. This is my joy.

Today's recipe was one such inspiration I stumbled upon through Jul's blog. As you can see from her and my creations, it is an all weather recipe using the best herbs of the season. However, the line that struck a chord with me was that the flavors of fresh goat cheese is akin to lamb. In fact, that is why it makes so much sense to pair them as is often done. 

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Just a simple Egg Sandwich

Fried Egg Sandwich

Eggs - Comforting, happy, leisurely, fresh, satiating, rich, whimsical, enveloping, warm.... versatile.

That's what I think of and feel when I eat them. What do you they remind you of?

Chipotle buttermilk bread

So I made breakfast one Saturday morning - Chipotle and scallion buttermilk bread, roasted poblano pepper, fried egg and goat cheese crumbles.

Simple, easy, homemade....

Perfect start to the day! :)

Chipotle and Scallion Buttermilk Bread
(adapted from the
Basic Buttermilk Quick Bread recipe)

Egg sandwich

2/3 cup flour
1/3 cup chickpea flour
1 T sugar
3/4 tsp baking powder
1/4 tsp baking soda
1 teaspoon salt
1/2 cup buttermilk
1 chipotle pepper (preserved in adobo sauce but without sauce), diced fine
2 scallions diced fine
1 yolk
2 T lemon olive oil (or any good light, fruity olive oil)

Heat the oven to 350°F. Prepare a small 5 inch loaf pan.

Sift together all the dry ingredients together. Whisk together the wet ones. Add the wet to the dry and fold until just incorporated. Fold in the chipotle and scallions. Pour the batter into the prepared pan.

Bake for 30 or so minutes until just golden brown and it passes the toothpick test. Let the loaf cool in the pan for 15 minutes before removing and slicing.

Photos, a few words and a Giveaway

I am not going to say much in this post. Just a bit! :)

  • I want to share some easy recipes for everyday food perfect when you are cooking for small numbers, like ONE, but that can be easily scaled up for many more!
  • As you know, I recently started the Farm to Table Series, inspired by my CSA baskets. You can access my recipes with seasonal, organic produce from the tab below the header or by clicking the nice produce basket in my sidebar...
  • Also, I started a new photo initiative, a variation of Project 365 but just food! :) Check out my Project Food 365 photos.
  • Plus, I have a wonderful giveaway later in the post.. :)

Roasted Beet and Strawberry Salad

Herb Roasted Beet and Strawberry Salad

4 - 5 baby beets, quartered
3 - 4 strawberries, quartered
2 T goat cheese crumbled
2 tsp honey
1 tsp canola oil
1 tsp mixed fresh herbs chopped (I used oregano and thyme)
balsamic vinegar + 1/2 tsp of the same herbs for dressing
salt and pepper as needed

Toss the beets in honey, oil and the herbs. Roast the beets at 350 F for 20 minutes until soft but still crunchy. I like the texture this way especially as a contrast against the soft sweet berries.

Gently toss together the beets with the strawberries. Season to taste. Sprinkle goat cheese and drizzle the balsamic vinegar and rest of the herbs. Serve immediately.

Egg Salad in Bread Cups

Egg Salad in Bread Cups

2 slices plain white bread, edges cut
1 egg, boiled
1-1/2 T mayo
1 tsp lemon juice
1/2 tsp smoked paprika
salt and pepper as needed
olive oil for brushing
scallions for garnish

Flatten the bread with a heavy rolling pin, the doughier the better. Brush both sides of the flattened bread with olive oil and fit them into muffin cups. Bake at 400 F for about 8-10 minutes until browned.

Meanwhile, chop up the egg. Whisk together the mayo, lemon juice, salt, pepper and paprika. Fold the egg gently in this mixture. Use more mayo if it isn't creamy enough.

When the bread cups are ready, fill each cup with the egg mixture and garnish with scallions. Serve with a small salad of greens.

Eggplant Goat Cheese Rollups

Eggplant Goat Cheese Rollups

1 Holland eggplant (the small aubergine)
2 oz goat cheese, plain
1 tsp milk
1 tsp mixed fresh herbs (thyme, oregano)
1/2 shallot, finely diced
1 small clove of garlic, minced
2 T tomato paste
1/2 tsp chopped rosemary
1/2 tsp smoked paprika
1/2 tsp fennel seeds
salt, pepper, water, oil as needed

Slice the eggplant lengthwise at about 1/2 inch thickness. Reserve 4 good pieces for the roll ups and dice the rest into 1/2 inch cubes. Salt and pepper both sides of the eggplant and then pan saute or grill them till just soft enough to roll.

Meanwhile, whip the goat cheese with the milk and herbs to make a creamy spread. When the egg plant is ready, spread the cheese mixture generously and roll them up. Place them seam side down in a baking dish and set aside. You can even refrigerate at this point.

In a saute pan, fry the shallots and garlic until the garlic releases its aroma. Add salt, pepper, paprika and toss. Add in the eggplant and saute for a couple of minutes. Add the tomato puree and 1/4 cup of water and cook until the eggplant is soft and mushy. Mash down the egg plant to create a thick sauce.

Ladle the sauce over the rollups and bake at 350 F for 15 minutes. Sprinkle parmesan cheese over and serve immediately.


Now for the giveaway. Have you ever considered monetizing your blog?! But, ofcourse! Who hasn't?! Wouldn't it be fun to have a glossy brochure, about you and your blog, to hand out to potential partners and sponsors or just people who may be interested in your blog?!

Well, I have just that fabulous opportunity for you to win a set of 100 brochures courtesy of Online Brochure Printing!!! They have offered to give away hundred 8.5x11 Trifold print brochures (Trifold/Letterfold, Z-fold), 100lb Paper Gloss with 4 Color Both Sides Printing to one lucky winner. That is a $85 value!!

To enter the giveaway -

  • Please leave a comment on this post with your email address anytime before August 8, 2010.
  • For another chance to win, retweet this message mentioning @ashafsk (my twitter handle) and leave a comment with your twitter handle.
  • For yet another chance, you can follow my blog (link on sidebar) and leave me a note in the comments.

Note: This giveaway is limited to US residents, 18 and over, only.

I will pick a winner using random number generator and announce in 2nd week of August. Item will be shipped to the winner on or before the end of the month. Also, as a thank you for running the giveaway, BPO is giving me the same brochure package as Blogger Appreciation Prize.

Potato, Goat Cheese and Caramelised Onion Tarts (Guest Post)

Potato Onion & Goat Cheese tarts

June 20, 2010 Update: These tarts were featured on FoodBuzz Top 9 today

This week, I am guest posting on Aparna's blog, My Diverse Kitchen. Aparna is one of the first few friends I made through this blog (aided by Twitter!) and her colorful, mouth watering vegetarian creations always bring back memories. We share common threads of roots, food we grew up with and a love for baking.

So, for the guest post I chose to explore our common interest for baking and create a simple yet satisfying dish. Please head over to Aparna's to read about the Potato, Goat Cheese and Caramelised Onion Tarts...


Share your creations tagging @ashafsk on Instagram and hashtag #MadeFromFSK