Kurma

We did it all again, and had fun.

Here's what we cooked:

The Global Vegetarian #2, Wednesday 15

Sicilian Eggplant Appetiser (Caponata) with Crispy Lavash
Melange of Seasonal Vegetables, Mung Beans & Basmati Rice (Khichari) with Middle-Eastern Yogurt-Cheese (Labneh) and Fresh Lime Wedges
Spiced Panir Steaks on Preserved Lemon Couscous drizzled with Coriander and Macadamia Pistou and served with Fresh Mango Chutney
Roasted Cauliflower & Stir-fried Snow Peas with Cashews served with Flakey Malaysian Paratha Wedges
Epiphany Doughnuts in Lemon-scented Rosewater & Orange-Blossom Syrup

The Caponata, scented with basil and capers, was our warm entree.

I tested some new recipes, yet to be published. This is the Spiced Panir Steaks on Preserved Lemon Couscous drizzled with Coriander and Macadamia Pistou and served with Fresh Mango Chutney.

The Epiphany Doughnuts in Lemon-scented Rosewater & Orange-Blossom Syrup were popular as usual.

Second last class of this tour tonight.

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