Archive | September, 2013


30 Sep



Usually people outside of former-USSR call it Russian Salad, however its original name is Salad Olivier. This salad is known to be the most traditional dish for the New Year celebration for russian people. which is also popular in many other European countries, Iran, Pakistan, Israel and also in South American countries like Argentina and Uruguay. I tasted it first time at a pakistani family friend at lunch, since then its been a favourite in our home. Please note that, this russian salad is pakistani styled (with apples and pineapple), and i would not change it for anything. I just went along with the recipe which the hostess ( thank u nadia  baaji) gave me. This is such a delicious salad that you would be going for second servings.This is ideal for outdoor parties, and fabulous as cold starter.


serves 6


  • 100 gms french beans

  • 4 medium carrots

  • 100 gms green peas

  • 2 medium potatoes

  • 1 small can (450 grams) pineapple slices

  • 2 apples

  • 1 heaped tbs light mayonnaise

  • fresh black pepper

  • 1 full cup yoghurt
  • handful of pomegranate airils
  • salt to taste



Cut the potatoes, carrots,french beans into small cubes and boiled along with peas for not more than 4 to 5 minutes. Drain and keep aside to cool. Peel and dice the apples, slice the pineapple into small chunks. Mix the yoghurt and mayonnise with salt and pepper. Beat well without any lumps. Add it to the cut vegetables. Mix in the apple and pineapple. Garnish with pomegranate airils and chill for atleast 3 hrs or overnight before serving.



  • Potatos,carrot,peas,apple,pineapple are the main ingredients. Add or remove other ingredients of your choice.
  • This salad also keeps well refrigerated for up to 3 days.
  • Adding fresh cream adds more flavour but calories too :), it is optional. I usually omit it.




Savoury cakes are very popular in France, they appear in boulangeries and with a side salad on lunch menus in chic cafés, but they’re most likely to appear at a picnic.They are super-simple to make and can be adapted to use whatever leftovers you have in your fridge – just follow the basic batter recipe and get creative with the fillings! Pair it up with a glass of sweet harira or any fruit milkshake, and you have a hearty breakfast. Tried of making sweet cakes, as my husband pointed out since blogging our usage of sugar is going high, i made this savoury cake. Came out so well. I have slightly changed the recipe from the original one.


adapted from rachel khoo

cooking time :- 45 mnts

makes 1 loaf



  • 250g plain flour

  • 1 tbsp baking powder

  • 150g goat’s cheese, cut into small pieces

  • 80g almonds chopped

  • 100g prunes, roughly chopped

  • 3 eggs

  • 150ml olive oil

  • 100ml milk

  • 50g plain yoghurt

  • 2 TSP – chopped fresh parsley
  • 1 tsp salt

  • 1 tbls freshly-ground black pepper



  1. Preheat the oven to 180C/350F/Gas 4 and line a loaf tin measuring 22x11cm/8½x4¼in across the top and 6cm/2½in deep with baking paper.
  2. In a bowl, mix together the flour, baking powder, goat’s cheese,parsley, almonds and prunes.
  3. In a separate bowl, whisk the eggs until fluffy and pale in colour. Then gradually whisk in the oil, milk and yoghurt. Season with the salt and freshly-ground black pepper.
  4. Fold the flour mixture into the whisked eggs. Try not to overbeat as this will make the end result tough.
  5. Pour the batter into the prepared tin.
  6. Bake for 30-40 minutes or until a metal skewer inserted in the centre of the cake comes out clean.
  7. Leave to cool in the tin.


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