A few months ago, a friend of mine came over to teach me how to cook a few Indian dishes, which we then shared with a bunch of our friends. I wrote about the Baingan Bharta that we made, back in September, but there was one more dish from the evening that I have been meaning to make again ever since. While we were cooking, I was making sure to take some notes so that I would remember the spice and flavour combinations. I wasn’t overly organized, so I scratched it down on a paper bag that I had lying around the kitchen. I have held off throwing out the paper bag for months for this chutney recipe. When she first described a cashew date tomato chutney, I had no idea what to expect. Little did I know that the sweet, slightly tangy, mildly spiced side dish would actually enhance all of the other ones. With every bite I took of the dal, the baingan bharta, the kofta, I added a bit of the chutney to the spoon and it enhanced every single one of the dishes. I don’t really know why it’s taken me so long to get my act together and re-make it but this was the week, and I was so happy that I could finally recreate it.
One of the best things about living in London, has to be the endless possibility for cheap travel elsewhere. The flight deals that you can get to cities around Europe are absolutely unreal, especially coming from Canada where a 1 hour flight from Calgary to Vancouver costs hundreds of dollars. In our utter lack of organization, our plans to go to Scotland fell through the cracks and we were left, the day before we departed, to figure out where we should fly to. It wasn’t a very bad position to be in. There is always so much choice. It was a toss up between Sicily and Munich. We ended up going to Sicily, a place, in all honesty, that I had never considered going to before (not for any particular reason). What pushed us both over the edge as we looked into both destinations was the food.
Who doesn’t love raisin bread? I feel like everyone should love raisin bread! If this is the case (and it might not be) I find it very surprising that over the past few years, and places that we’ve lived, we have found it pretty hard to find raisin bread in bakeries (shame on you Vancouver and Calgary). I am not claiming that we have done a thorough investigation on the raisin bread front, but whenever we have gone to bakeries, we have never come across a nice loaf of raisin bread. In my mind, raisin bread is a pretty normal thing to have around. My boyfriend used to work at a German bakery in Montreal and they sold the BEST raisin bread in the world. I have to admit that it was a more dessert-like bread, made rich with quark and crusty with a sugary top.