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come · con · ella

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One of our favourite weeknight suppers has found its way into the Reader's Recipe column of The Telegraph. It is a recipe for Orzo with Courgette and Ricotta.

Leah Hyslop writes - “But my favourite was Mehrunnisa Yusuf’s recipe, below, which involves cooking the vegetable down into a caramelised, jammy mush. It doesn’t sound particularly attractive, but mix it with ricotta, lemon and chilli, and you’ll have a delicious pasta sauce that really showcases courgettes’ delicate flavour. Even more importantly, the recipe uses up half a kilo of the vigorous veg in one fell swoop. Courgette glut, be gone.”

Readers' recipes: cracking courgette recipes
http://www.telegraph.co.uk/foodanddrink/recipes/11756554/Readers-recipes-cracking-courgette-recipes.html

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{new on the blog} remembering choti eid along with a recipe for mama's tangy tamarind laced channa chaat. 

eid in london lacks the charm and magic that it did in pakistan. i think this is partly because adulthood diminishes the excitement. but mostly because close family is missing; a casualty of distance and urban nomadism. i miss the custom of eid lunch with my parents and sibling followed by hours of tv series box sets and re-runs of the godfather trilogy. i miss bowl after bowl of kheer and dhood seviyan and mama’s spiced kofte and channa chaat. the latter was a refreshing mixture of chickpeas, fresh herbs, tomatoes and chilli united by a tangy tamarind chutney. mama served it in a glazed paraat (shallow earthenware dish). the tamarind chutney was a tamer, sweeter version of the mouth puckering packets of ‘rita imli’ that i loved. 

#pakistan  #eid #chaat #recipe  
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Leftovers are so much better when you put an egg on it. Curried rice, scallions and a fried egg with frilly edges. Not pictured. A squiggle of chilli sauce. 
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{new on the blog} aloo bukharay ki chutney plus some notes on making achaar.

there is a colony of jars in my kitchen. they come in assorted sizes with gingham patterned screw tops, clip tops and embossed glass surfaces. they are home to all manner of pickles and preserves, both sweet and savoury. i have been preserving in earnest since that first jar of diana henry’s fig and pomegranate molasses jam. there has been marmalade in tones of amber and caramel, strawberry jam with the fragrance of rose petals and maroon tomato jam to be had with cheese and eggs. to these i added the more familiar condiments of my childhood like achaar and this aloo bukharay ki chutney. 

#pakistani   #cooking   #recipes  
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It turns out that the post does not always bring bills. Sometimes it brings good news like awards for #marmalade jars from The World's Original Marmalade Awards & Festival at #Dalemain. It turns out that my Treacle Marmalade got a Bronze in the Dark and Chunky category. And the Seville and Quince Marmalade that M and I made together got a Silver.
“The post does not always bring bills. It also brings @MarmaladeAwards; Bronze for Treacle.”
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It is time to replenish my jars of #Pakistani Aloo Bukharay ki #Chutney. This tart condiment is made with dried plums, sugar and a pinch of Kashmiri Chili Powder. Toasted Melon Seeds add texture and nuttiness. My favourite way of eating this is with steamed basmati, Dhal and Kachumer. 
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A miso frame of mind. Miso Porridge with Scallion, Togarashi and Bashed Peanuts. I much prefer Pinhead Oats as they maintain their integrity and have a robust character. If you prefer a softer oatmeal you can used rolled oats.
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come · con · ella

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The husband, he loves rice. So today it is nutty red rice. Folded into it is a large bunch of scallions, prawns and edamame. A few tablespoons of fermented chilli bean sauce give it heft and heat. Plus a scatter of almonds. 
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When I was growing up there was a brunch tradition in my house on rainy days and Sunday's that saw quarters of naan bring fried, salted and eaten with hot sweet tea. My husband likes to add a fried egg with a messy yolk. A mixture of runny and cooked. That is precisely what we had for brunch today. I always add a bruised cardamom pod to loose leaf tea. #pakistani #brunch 
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I have had @DianeKochilas' Pasta with Yoghurt and Caramelised Onions on my mind for a long time. And for once I had plenty of strained yoghurt to make it. I needed to tweak the recipe purely because of pantry constraints. I chose Conchiglie because the shell shaped recess sponges the creamy sauce. There was no pecorino so instead I used some smoked salt, toasted almonds and Pul Biber. It was the most perfect bowl of carbohydrates for someone who loves yoghurt. And of course how can one not love caramelised onions. 
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Sunday breakfast; homemade Wholemeal Rye Sourdough, Ricotta, Black and Pink Radish with Smoked Salt and Scallions. 
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7:59AM. Because the halfway mark of the week necessitates a favourite breakfast. Celebrating the season of Bloods with their bold colour and deep flavour. I love having them with a creamy and sharp Greek Yoghurt, a scatter of almonds and a few drops of Orange Blossom Water. 
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Have them in circles
22 people
come · con · ella's profile photo
Bson Gson's profile photo
Etherington Meats's profile photo
Kate Doran's profile photo
Charlotte Beale's profile photo
The Foodies Larder's profile photo
Rodda's Cornish clotted cream's profile photo
Chocolate's profile photo
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the chronicle of m and o's appetite.
Introduction
come · con · ella came about in i's flat. the one with the bathroom in which the shower didn't really work. how she managed to wash her really long hair under a shower that ran scalding hot or cold with the merest trickle was a little beyond me.

one night, towards the end of our post-graduate degrees at the london school of economics the three of us met there for dinner. i made a risotto and m a chocolate and pear cake. by this point our non-wine drinking italian friend i had been initiated into the wine drinking club and so we had a bottle of white wine too.

food had been a constant in our friendship. much of what we did centred around eating and aside from foods that were familiar to us - italian, french and pakistani, we loved trying new things. in fact whilst most women we know went shopping for clothes and shoes i, m and i would walk through markets and lanes, popping into cafes, bakeries and eateries making mental notes of places that we ate at, places we want to eat at, places that we shouldn't eat at and places we definitely wouldn't eat at.i'm not exactly sure what led us to start writing this blog only. what i do remember is that i christened the blog come con ella which roughly translates as 'eat with her'. it was inspired by her love for all things pedro almodóvar films, in this case the film hable con ella (talk to her). in october twenty o eight the three of us graduated from the london school of economics. although our friendships have continued to grow, our work and lives took us to different places. i moved to uganda in the early part of twenty ten and has now moved to ethiopia where she is working with the international rescue committee. m spent some time working in turkey and is now in france her home country. i got married to o in twenty o nine and remained in london. come con ella as it is a chronicle of mine and o's appetite. and sometimes that of i's.