I have long been a huge fan of rye bread, particularly after seeing Nigella chow down on her version of a “Hungarian sandwich” which is basically a dark rye bread smothered with dark cherry jam and a luscious amount of cream cheese. Because she does it and looks that amazing, I sometimes feel I can get away with the same too, but honestly, I look nowhere near as good as her! Closer to home, a local bakery used to make a beautiful rye bread for some time, but then ultimately stopped as I believe I was their only buyer. And the longing for good rye bread in India had me fidgety. Sattvic Foods has organic, fine light rye flour which works beautifully in this recipe. As mentioned before, I have been miserably failing at all bread attempts, but for the first time I achieved success in the first go of this recipe. I have made this bread multiple times since, and each time it is a sheer delight. If you’ve never made bread before, I highly recommend to start with this one! Recipe adapted from BBC Good Food. The RecipeServes 6 Ingredients 200g Rye flour 200g White flour 7g Active-dry yeast 1 tsp Salt 1 tbsp Honey 1 tsp Caraway seeds (ajwain) Butter Fresh rosemary Instructions Tip the flours, yeast and salt into a bowl. In a jug, mix the honey with 270ml warm water first, pour the liquid into the bowl and mix to form a dough. Rye flour can absorb lots of water, if the dough looks too dry add the remaining 20ml warm water until you have a soft dough. Tip out onto your work surface and knead for 10 mins until smooth. Rye contains less gluten than white flour so the dough will not feel as springy as a conventional white loaf. The dough will be sticky! Place the dough in a well oiled bowl, cover with cling film and leave to rise in a warm place for 2 hours, or until roughly doubled in size. Dust a 2lb/900g loaf tin with flour. Tip the dough back onto your work surface and knead briefly to knock out any air bubbles. Work the caraway seeds into the dough. Shape into a smooth oval loaf and pop into your tin. Cover the tin with oiled cling film and leave to rise somewhere warm for a further 1 – 1.5 hr, or until doubled in size. Heat oven to 220C. Remove the cling film and dust the surface of the loaf with rye flour. Slash a few incisions on an angle then bake for 35-40 minutes until dark brown and hollow sounding when tapped. Transfer to a wire cooling rack and leave to cool for at least 20 mins before serving. Serve warm with butter and fresh rosemary.

Cheese, butter, garlic, herbs, chilies bursting with flavour, plus that extra pinch of sea salt on top… ooh la la! When I got my hands on this delicious churned butter with tons of fresh green herbs and garlic from Shweta of Sowhyte fame – I instantly felt a biscuit was in order. This is a simple recipe of butter, flour, salt, herbs and cheese! This biscuit is not a cracker, but a softer one similar to that of an English scone, albeit a slimmer one! I’ve used them as croutons on top of soup, placed on a cheese platter, served alongside this Spicy Onion Relish…. Easy, instant, and if the cookie cutter is laborious to you, simple use a pizza cutter and cut into squares! Also, if you wish to make this into thicker scones, add a pinch of baking powder and cream of tartar into the dry mixture and then add to the dough. Purchase Sowhyte from: https://instagram.com/sowhyte_ (psst… she has the most delicious orange marmalade I’ve ever had!) The RecipeServes Yields: 24-36 biscuits Ingredients 100g Garlic + Herb Butter from Sowhyte 1 tbsp vegetable oil 125g flour ½ tsp salt 1 tsp red chili flakes ¼ tsp cayenne pepper pinch of nutmeg 50g grated cheese (2 cubes of Amul processed cheese) 1 tbsp parmesan powder cheese 1-2 tsp red chilli flakes 1 tbsp milk (for brushing) sea salt Instructions Preheat the oven to 150C In a big mixing bowl, whisk the flavoured butter and oil until creamed Add the grated cheese, salt, chilli flakes and nutmeg and whisk Then add the flour and combine to a dough Place the dough between two sheets of parchment paper and roll out to a 1-2 cm thickness Then sprinkle red chilli flakes and parmesan cheese and gently roll over once to set Cut out with your desired shape of cookie cutter and carefully transfer to a prepared baking tray with parchment paper Brush the biscuits with milk and sprinkle sea salt on top Bake for 15 minutes Then remove from the oven and place on a cooling rack to cool down completely before eating NOTE: If the dough is too soft to work with, place in the fridge for 30 minutes or so Adjust salt level as per the cheese you are using If you are unable to get your hands on Sowhyte, you can replace with the following: 100g butter (room temperature) + 2 tbsp dried Italian herbs + 2 tsp minced garlic

French is the language that turns dirt into romance. Stephen King This recipe is an ultimate embarrassingly easy recipe at Kitchen Therapy. When you read the recipe you will smack your head for not thinking about doing this yourself first – because that is exactly what I did to myself when I read this a few years ago on a blog somewhere. But today it all changed when I returned from an organic farm with these gorgeous radishes in beautiful pink hues – it was simply too beautiful to not share. By the way, this recipe is, but of course, French. Trust them to make even the simplest of things seem so sophisticated with a je ne sais quoi… So here goes nothing… Slice the radishes, heat up a non-stick pan, with a big pat of butter, throw in the radishes and cook them until they soften gently. Add a sprig of thyme (I used a ice cube of the frozen thyme) and some salt and pepper. Toast up some bread, and arrange the radishes on top. Serve. I know. It’s pretty ridiculous. But it’s delicious. Bon appetit. [yumprint-recipe id=’118′] The Recipe Serves Ingredients 10-12 thin slices of radish ½ tbsp butter 2-3 drops of olive oil fresh or dried thyme ½ tsp sea salt ½ tsp fresh cracked pepper 2 slices of whole wheat toast Instructions In a non stick pan heat the butter and add the olive oil. Stir in the radishes. Let the radishes cook on low heat for a few minutes and then add the thyme, salt and pepper. Once the radishes have softened enough, turn off the heat. Toast the bread slices and scoop the radishes onto the toasts. Serve warm. NOTE: I use Amul butter, which is quite salty, so I just add a sprinkle of sea salt. However if you are using unsalted butter, increase the salt to 1 tsp. Always add a few drops of olive oil to melting butter to prevent the butter from burning while cooking. I use whole wheat toast, but you can use white bread, French baguette, pre-cut crostini bread…