Recipes and Travel Stories

September 23, 2007

small cakes

apple and cinnamon crumble muffin
b
anana cakes with double chocolate chips
c
aramel cakes
chocolate chip muffins
chocolate hazelnut entremet
chocolate valentino cake
financiers
honey lavender madeleines
lemon poppy seed muffins
nutella cakes
raspberry yoghurt teacake
red velvet cupcakes
triple chocolate cake with hazelnuts
vanilla, brown butter madeleines
white chocolate oreo cupcakes

big cakes

apple crumb cake
b
uttery cinnamon cake
c
innamon cake with caramel apples
chocolate cake
chocolate-chocolate cake
chocolate brownie, cheesecake white chocolate cake
chocolate cherry cake
chocolate hazelnut marbled cake
cookies and cream cheesecake
dulce de leche cake with vanilla bean
double chocolate fudge cake
german apple cake
gianduja roulade
hazelnut cheesecake
nutella cake
pear and ginger cake with walnuts
strawberry and raspberry roll cake
upside down apple cake

loaf cakes

banana bread with chocolate
banana bread, chocolate chip and crystallised ginger
bay leaf milk cake
b
lueberry almond cake
blood orange and olive oil cake
chocolate chestnut loaf cake
chocolate chip pound cake
crusty hazelnut
lavender milk cake
pistachio, almond and chocolate chunk loaf

tray bakes

blueberry crumb bars
carrot cake
double chocolate truffle brownie

nigel slater’s 24 carat brownies
snicker bars

petit fours

financiers
honey lavender madeleines
chocolate macarons
passion fruit macarons

biscuits and crackers

almond florentines
black forest cookies
brownie cookies
buttery buckwheat cacao nib cookies
cheddar cheese biscuits (american-style)
chocolate chip cookies
chocolate chip cookies (the famous nyt recipe)
chocolate chip shortbread
chocolate filled cookies
double chocolate cookies
fleur de sel biscuits
flourless hazelnut cookies
lavender shortbread
linzer cookies
milan cookies
graham crackers
hazelnut butter biscuits
hazelnut biscuits
hazelnut shortbread with cacao nibs
nutella pinwheel cookies
olive and rosemary crackers
olive oil crackers
rosemary, walnut and brown sugar cookies
sugar cinnamon palmiers

tarts, pies and all that

sweet:

apple crumble
apple galette
apple pie pockets
apple tarte tatin
apricot and rosemary crumble
chocolate caramel tartlets
chocolate tart – rich and creamy
chocolate toffee tarts
creamy oreo pie
fig tart with vanilla frangipane
nutella oop tarts
quince crumble
simple apple pie
strawberry pop tarts
strawberry rhubarb tarts
strawberry tartlets

savory:

caramelised garlic tart
corn and spinach quiche
zucchini and onion tart

more sweet things

appelflappen
baked vanilla yoghurt
baklava: walnut, almond and pistachio
banana coconut and chocolate
chocolate chip bread pudding
chocolate truffles
chocolate mousse
cinnamon sugar churros
gianduja soup
homemade marshmallows
passionfruit truffles
sticky vanilla and coconut rice pudding
strawberry raspberry eton mess
tiramisù
vanilla meringues

toasties and tartines

avocado toast
apricot and rosemary tartines
chocolate, seasalt and olive oil

ice-creams, sorbets and frozen yoghurts

fergus henderson’s chocolate ice cream
guava sorbet(without ice cream maker)
oreo cookie ice-cream
pink cherry frozen yoghurt
strawberry frozen yoghurt (without ice cream maker)
strawberry sorbet

breakfast

buckwheat pancakes (blinis)
asparagus, mint and mushroom frittata
chocolate chip banana pancake
corn pancakes
crepes
mulberry yoghurt
peanut pancakes (the way they make it at Imbi market in Kuala Lumpur)
scones
strawberry butter and biscuits
waffles with mango and honey

breads

cinnamon sugar pretzels
cinnamon sugar pull-apart bread
chocolate cinnamon babka
croissants
danish braids
fluffiest cinnamon sugar rolls
garlicky herb twists
grape and rosemary focaccia
kouign amann
lavash
parisian brioche
pesto bread rolls
pistachio, apricot and cardamom kugelhopf
potato dill bread
rosemary and garlic oil focaccia
rye sourdough
sticky cinnamon buns
tomato and rosemary docaccia
zucchini and thyme pizza

lunch or dinner

ajiaco + patacón
chicken in black bean sauce with fried rice
corn and mint risotto
grilled chicken and vegetable pasta
lime and mint kebabs
hazelnut crusted lamb chops
moules en papillote
risotto with pine nuts and vegetables
potato gnocchi with tomato sauce
roast chicken with balsamic vegetables
sage garlic butter gnocchi
six cheese mac and cheese
stuffed eggplants
three cheese risotto
three pepper spaghetti carbonara
za’atar and feta pizza
zucchini and goat’s cheese pizza

sandwiches

egg sandwich

salads

colourful carrot Salad
green bean and fennel salad
jerusalem artichoke salad
lingiuni with cherry tomatoes, pecorino and arugula
pear and beetroot salad
puntarella alla romana
tomato, basil and mozzarella salad
wild rice salad

sides

butternut squash, pine nuts and parmesan
caramelised corn and mint
cream cheese stuffed peppers
crispy roasted potatoes with garlic, lemon and sage
figs stuffed with goat cheese
fried bombay duck
garlicky baked fries
garlicky herb twists
herb butter mushrooms with smoked mozzarella
herbed purple potatoes
hasselback potatoes
marinated eggplant with garlic and herbs
mushroom and rosemary farro with walnuts
mushrooms with bacon and sage
parmesan roasted broccoli
sundried tomato bruschetta
zucchini bruschetta

nibbles

apple chips
candied ginger
candied orange peel
cinnamon sugar popcorn
ginger and honey roasted almonds
oven-dried tomatoes
Pparmesan and thyme roasted almonds
roasted chestnuts
spice infused grapes
thyme toasted pecans

drinks

hot chocolate (creamy, and thick almost like Angelina’s)
ginger ale
lemongrass cooler
mango lassi
raspberry lemonade
rhubarb ginger fizz
rhubarb and lemongrass cooler
strawberry and watermelon slushie
strawberry lassi

indian

sindhi curry and aaloo tuk

sauces, jams, dips, condiments and pickles

sweet

applesauce
caramel sauce
cinnamon butter
dulce de leche
peach and cherry jam with vanilla bean
raspberry jam
strawberry and apple jam
strawberry butter
strawberry coulis

savory

basil pesto
cranberry sauce
fig, walnut and honey cheese
hummus
garlicky hummus
marinated sweet peppers
pickled palapeños
pecorino, pistachio and parsley pesto
raw mango relish
roasted garlic and onion jam
spicy mango chutney
tomato basil sauce

how-to

candied ginger
clean a squid
cut an artichoke
dulce de leche
Flavoured Salts
garlic infused olive oil
grow lemongrass
hazelnut extract
handmade pasta
homemade mascarpone
oven-dried tomatoes
make paneer
pickled rhubarb
strawberry butter
vanilla sugar
vanilla extract and vanilla sugar

ingredients

fresh hazelnuts
garlic
kokum
lemongrass
vanilla beans
za’atar

books

ferran
the flavour thesaurus
the sharper your knife the kess you cry

travel

america
new york city

belgium
24 hours of eating in brussels

england
lake district
a postcard

london
borough market
broadway market
favourite places (While I was studying at Le Cordon Bleu)
street eats

lyme regis
town mill bakery

ireland
3 days in dublin

italy
italy
pretty windows
provolone valpadana

florence
florence  gelato tour

siena, italy

rome
campo de’ fiori
how to cut an artichoke
eating in rome
postcard from rome
rome gelato tour

malaysia
kuala lumpur
peanut pancakes at imbi market

portugal
lisbon
eating in lisbon
tiles of lisbon

spain
beautiful barcelona
la boqueria market, barcelona
locals at la boqueria

switzerland
zurich oerlikon market

france

paris
angelina, Paris
9 fun things I did in paris
joel thiebault: the french market gardener
le cheateuabriand, paris
marché des producteur des payes
paris (Orangefoodie!)
where to shop: everything a cook needs

strasbourg
marché place de zurich
3 days in strasbourg

living in france
eating oysters
fresh hazelnuts
hello, butternut squash!
marché place des fêtes
mon quartier
love thy fromager
of copper pots and making memories

studying at le cordon bleu
all you need to know about culinary school
how to go to le cordon bleu on a scholarship
life as a culinary student at le cordon bleu paris
day 1 at le cordon bleu paris
week 7-1o at lcb (intermediate cuisine)
week 6 at lcb (intermediate cuisine)
week 5 at lcb (intermediate cuisine)
week 4 at lcb (intermediate cuisine)
week 3 at lcb (intermediate cuisine)
week 2 at lcb (intermediate cuisine)
school updates (class photo!)
la fin

{ 78 comments… read them below or add one }

1 propane grill July 5, 2013 at 3:09 AM

First off I would like to say superb blog!
I had a quick question that I’d like to ask if you do not mind. I was curious to find out how you center yourself and clear your mind before writing. I have had difficulty clearing my thoughts in getting my thoughts out. I truly do take pleasure in writing but it just seems like the first 10 to 15 minutes are lost simply just trying to figure out how to begin. Any recommendations or tips? Thanks!

Reply

2 Misti February 12, 2014 at 10:05 AM

Hi, am a big fan of your recipes and have been following quite a few of them, including the super moist chocolate cake…

I wanted a basic vanilla cake recipe…can you help me plz…

Thanks…

Reply

3 Minnie February 28, 2014 at 12:30 PM

Hi Shaheen,

Its so much fun to come back to your blog each time I want a good recipe that’ll WORK! :) Your stories always take me back to the streets of Paris and all that prettiness. C’est bien, ça!
There’s a request I have….could you post a nice sour dough baguette recipe? Will be really grateful!

Thanks!

Reply

4 Shaheen March 10, 2014 at 11:11 AM

I’ll try! But home ovens just can’t replicate the heat/steam of bread ovens.

Reply

5 Padmavathi arjun March 10, 2014 at 10:11 AM

Hi Shaheen,

Hope you have started your work in the Japanese restaurant in London. I’m planning to make the Dark chocolate brownies that I learnt in your class in Mumbai last year but as you know the dark callebaut(70%) is not available now, can I use the 54% instead? Please let me know

Reply

6 Shaheen March 10, 2014 at 11:04 AM

Hi! Sorry, but I haven’t tried making that recipe with 54% chocolate. Although I’m confident that you will need to adjust other things as well because simply swapping the chocolate will result in drier brownies. I haven’t tried making them with 54% chocolate so can’t say what you need to adjust for sure. Although, hopefully, this paucity is only temporary with most things stuck at customs. All the best!

Reply

7 madiha tahir April 1, 2014 at 10:54 AM

Hi shaheen ,
I m a big fan of u and ur recipes … MashaaAllah u r a good chief … shaheen can I ask u one questiion ? Are u indian or pakistani ? And why u not travel pakistan ?? Pakistan has a good cusin also and pakistani dishes are very delicious also any ways Best of luck to you …

Reply

8 mitali May 5, 2014 at 6:59 AM

Hi,

I tried making chocolate chip muffins but my chips gather at the bottom which burnt the muffins. Can u suggest wat to do about it?

Reply

9 Shay July 18, 2014 at 7:11 PM

Hi there,
Just discovered your blog, and am liking what I see (food)

Have you ever cooked with agar agar? In specifically in making silky pana cotta’s and mousse?

Reply

10 Shaheen July 22, 2014 at 9:35 AM

Hi, I usually use gelatin, but I’ve made a milk pudding set with agar agar. As opposed to gelatin that is first bloomed in cold water, you need to cook the agar agar in whatever you’re using…

Reply

11 Smrutika Panigrahi July 31, 2014 at 4:39 PM

hi,

i have another question. is it ok to set panna cottas in muffin moulds?

Reply

12 Shaheen August 2, 2014 at 11:02 AM

Yes, you could.

Reply

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