Bombaybrie

Good baking must come down to genetics. My mom was never much of a baker, and I’m the furthest a person can be from one. In fact, I dread making desserts. The cups, the teaspoons, the “baking times may vary” seem more like a science experiment than the joy of cooking. So, being the impatient person that I am, I try to find shortcuts in desert-making, but this just ends in disaster…
(The other day I tried to make date pudding cupcakes and had just put the batter into cupcake tins when I realized I forgot to add eggs to the batter. So, unlike any normal person, I figured I might as well beat up some eggs in a bowl and add a little to each cupcake and mix it around a bit with my fork. Apparently you can’t do that…because they ended up looking like..well you can judge for yourself).

Now that you know never to trust a true dessert recipe from me, I will say that I enjoy pseudo-desserts, meaning when I make desserts, I try to combine the sweet and the savory. My favorite types of desserts involve cheese and fruit, so in line with that this is a recipe for baked brie…the Indian way. I know you are probably thinking….Brie and Indian? Trust me, try this recipe and you will love it. It combines the traditional baked brie with an apple-cranberry Indian-style chutney.
Baked Brie with apple-cranberry chutney. Served with pita triangles.

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Minced Meat Minions

Meat pies, hand-sized pies filled with steamy and savory minced meat and gravy, are iconic in Australia, and having grown up in Sydney for eight years, I too ate my fare share of them. Traditionally they are made of beef (which I didn’t know at the time and found out one too many mince meat pies later)…
…so to clear my Hindu conscience, I decided to make my own mini version with chicken. Perfect as an appetizer or snack.