It’s terrible, I have been so busy with so many things , I believe I am getting ahead of myself and trying to fit a 28 hour day into a 24 hour day. If it isn’t midnight work hours or socializing or cooking its taking care of Sasha or endless chores or running errands to sort out the bills; at any given time there is something or the other. I truly admire the women with babies in their arms, managing a whole household, working during the day and still making sure the family sits together at the dinner table with their favorite dishes in front of them. How do you do it? Continue reading
Finally I have managed to catch the bug again.. the writing bug that is. Feels good and I am so happy I can finally put my thoughts and ideas on paper… or the web rather. There has been so much going on, I am struggling making time for myself to breathe. So here’s a quick catch up.
Right about when this festive season began (late Nov – early Dec), I was engulfed by the worst thing a foodie could imagine- a virus! And not just any run on the mill virus… I was struck by the ugly, itchy and the extremely contagious rubella! Yes rubella (aka German measles) Started off with a ridiculously high fever in the wee hours of the morning, and then the horror of an alarming reflection starring back at me through my mirror after I jumped out of bed… My face looked like an orange peel… Only bumpier… Eeeeek!
So here’s the delightful recipe I simply had to try off of Mr. Bobby Flay’s book.
Now the only hard part would be to find the tapioca.. it isn’t too common in the supermarkets, but fear not; it can easily be substituted with SAGO SEEDS!
Nope they aren’t the same; although they may look and taste alike. The differences between sago seeds and tapioca seeds are miniscule and you’ll have you have a look for yourselves, but often times its very common to substitute them.
Here’s what you’ll need:
- ½ cup tapioca/sago seeds
- 2 cans (14 ounce) coconut cream (I used this since i couldnt find unsweetened coconut milk; the difference however is ever so faint, it just makes it a tad bit thicker)
- 2 cinnamon sticks
- 1 (1-inch) fresh ginger, peeled and grated
- ½ serrano chile (optional)
- whole nutmeg crushed
- ¼ cup sugar
- ¼ cup simply syrup
- ½ cup crème fraîche
- 1 ripe mango
- 1 cup fresh blackberries
- ½ cup cut up coconut pieces
- ½ cup red currants
- ¼ cup brown sugar
- ½ vanilla bean split lengthwise and seeds scraped
- 1 tbsp finely grated fesh ginger
- fresh mint for garnish
For the spicy coconut tapioca: