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Recipes

Warm up with an easy curried pumpkin soup

Tooting Mama
2 Comments
October 21, 2020
2 Mins read
1,015 Views
Pumpkin Soup
Jump to Recipe·Print Recipe

When there’s a chill in the air and the mornings are dark it’s the time of year for soups that nourish and warm you. My curried pumpkin soup hits the spot. This is a thick soup, the kind your spoon can almost stand up in. It’s packed full of vegetable goodness. You’re just going to want to eat this by the bucket load!

Curried pumpkin soup, perfect for autumn

I love this time of year, I love to marvel at the colour of the leaves, the yellows, the reds, the russets. I love the chill of the air on my skin. And the feeling you get when you come out of the cold into a warm snug house. It’s the time of year when all you want to do is slouch around the house, stay warm and snuggly, and indulge yourself in a binge session of your favourite series. And it’s the time of year to make soup.

I was really keen to make a curried pumpkin soup. My first attempt at this soup turned out too watery and overpowered by the chilli. I had to try again, to create a soup that warms you from the inside out.

Back to the chopping board to rework my pumpkin soup

I tweaked the spices taking out the chilli – it dominated the flavour of this soup. I reduced the amount of water and increased the cauliflower content. And the result is a soup that is lightly flavoured with cumin, coriander and garam masala. As a garnish, I’ve used cumin seeds and a scattering of coriander leaves. I like to add a final flourish of cream which can easily be substituted for a non-dairy cream.

Ingredient for this pumpkin soup

Butter

I’m a sucker for butter in my soups, there’s something magical when I cook down onions and garlic in butter. If you need a non-dairy version, olive oil is a good substitute.

Leeks, carrots and celery

I use this trio of vegetables to create the base of this soup. Finely chop your leeks, carrots and celery and let them sweat in the butter, onions and garlic until soft and mushy. This will help to build the flavour of your soup.

Cauliflower

I use a whole head of cauliflower, breaking it up into florets before adding it to the pot. I give the cauliflower a good stir to coat it in the vegetables and the onions and garlic.

Pumpkin

My tip here is to chop the pumpkin into small cubes around 2cms squared so the pumpkin can be coated fully by the spices.

Spices

The coriander, cumin and garam masala will pack a punch, the turmeric adds the colour.

Substitutions

If you’re not keen on cauliflower you can substitute this for potatoes. To make this soup vegan I suggest swapping the butter for olive oil and garnish with a plant-based cream of your choice.

Print
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Curried pumpkin soup, the perfect autumnal supper

  • Author: Tooting Mama
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Soup
  • Cuisine: Indian
Print Recipe
Pin Recipe

Ingredients

Scale
  • 2 tbp butter
  • 1 onion chopped
  • 4 cloves of garlic finely chopped
  • 1 leek sliced (white part)
  • 1 carrot roughly chopped 
  • 1 stick of celery roughly chopped
  • 500 g cauliflower florets
  • 500g pumpkin flesh chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1/4 tsp turmeric
  • 1 litre of vegetable stock
  • Salt and pepper

Garnish

  • Cumin seeds
  • coriander leaves
  • 1 tsp of cream / plant-based cream per serving

Instructions

  1. In a large saucepan heat the ghee
  2. Add the onions, garlic, leek, carrots and celery and fry until soft and transparent. This may take about 15 minutes
  3. Add the cauliflower florets, stir into the onions, garlic and leeks and cook until the florets start to soften
  4. Now add the pumpkin pieces followed by the ground spices. Stir until the vegetables are coated by the spices
  5. Pour in the stock, bring to a simmer, pop the lid onto the saucepan and allow the vegetables to cook until soft (a skewer should glide easily into the pumpkin)
  6. Take off the heat, and allow the contents of the saucepan to cool slightly
  7. With a stick blender blend the soup. This is a thick soup if you prefer it a little thinner, just add a little water. Taste and season with salt and pepper
  8. Pour the soup into bowls, garnish with a spoonful of cream and a sprinkle of cumin and some coriander leaves

Keywords: C

Did you make this recipe?

Tag @tootingmama on Instagram

Indian recipe pumpkin soup
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2 Comments
  1. simba ray

    February 27, 2023 4:48 pm

    The ultimate guide to Authentic Restaurant quality Indian Recipes Browse through many Time tested Vegetarian Meat Recipes.

    by this menu I will get authentic Indian Recipes flavour.
    simba ray recently posted…Paneer Curry Recipe (Dhaba Style)My Profile

    Reply
    1. Tooting Mama

      March 5, 2023 7:32 pm

      Thank you so much Simba Ray

      Reply
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Ranji Thangiah

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I'm Ranji! I am a food photographer, recipe creator, lover of Sri Lankan food which I want to share with you.

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I’ve written about Shonda Rhimes and her book ‘A Year of Yes’. ⁣
I read the book ago and it’s message still resonates with me. 
 
Shonda was known for saying no to things. Her family and friends stopped inviting her to do things because they knew she wouldn’t go.
 
This was a wake-up call - what had she missed? When she dug deep, she realised it was more about confronting her fears. 
Shonda vowed to say yes to things that scared her. And say yes to more of the right things.
 
The result was life-changing.
 
When an opportunity came my way, I pushed past the self-doubt, fear and imposter syndrome and grabbed the opportunity with a big fat YES!
 
I’ve collaborated with Hi!! Magazine (@hi_online_lk). It's Sri Lanka's glossy luxury lifestyle magazine for the island community and the diaspora. It celebrates Sri Lankan culture, fashion, travel and food. It's an honour to be in their pages! 
 
Over the summer I headed into the kitchen where I was in full recipe creation mode: researching and developing new recipes, cooking, testing, re-testing, writing and photographing these delicious dishes.
 
Some dishes are more traditional with a twist on an authentic recipe - think slow-cooked jaggery beef rib. Others are more traditional. My jackfruit biryani is a vegan crowd-pleaser. It's a great recipe for a gathering of friends that will please those that eat meat and those that don't. And some, are more fusion-style recipes such as jaggery meringues.

I hope you are excited and I have whetted your appetite.

Join my mailing list and the recipes drop into your inbox. DM me or drop a comment - I'll send you the link. 

#srilankanrecipes #londonfoodphotographer #recipedeveloper #foodcontentcreator #londonfoodstylist
Supper clubs are a thing, a scene, a food movement Supper clubs are a thing, a scene, a food movement. Supper clubs are where you find great people cooking great food.

I got to know Sohini, host of the @smokeandlime supper clubs.
 
We initially met for dinner at a small Peruvian restaurant in the Elephant & Castle, in a nondescript building, where the Formica tables wore paper tablecloths, a giant TV blasted South American football and they served the best ceviche you’ll find South of the Thames.
 
At the end of May, I ventured down Walworth Road to experience one of Sohini’s supper clubs.
 
Smoke and Lime is cosy. Eight of us gathered around Sohini’s dining table where we were treated to a feast of home-cooked Bengali cuisine.
 
Sohini’s has pioneered a no-waste kitchen. She uses every scrap of every ingredient in her cooking. Cauliflower leaves are transformed into cauliflower pate. She’s a genius at turning local ingredients into delicacies - you have to try her rhubarb pickle.
 
The two stand-out dishes were the whole deep-fried sea bass and dhal with shaved fennel.
 
The star of the evening was the puchkas. Flavour bombs, mouthfuls of intense joy. I first tasted these in Darjeeling Express, small round pastry shells filled with spiced chickpeas and potatoes, dipped into a tamarind chaat sauce. Hot, sour, sweet flavours burst in your mouth as you gobble your puchka whole.

Now I have experienced the Smoke and Lime supper club, I’m ready to try more.

What are your favourite supper clubs?

#londonfoodphotographer #supperclublondon #srilankanfoodphotographer #londonfoodwriter #foodwriter #londonfoodie #foodstories
The Alphonso mango season is nearing its end. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I got so excited about Alphonso mango season, that I ran out and bought myself a box of 12 mangoes. Way too much  to eat in one sitting. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
This year I have been busy making fresh mango lassis, which my husband and children slurped to the bottom of the glass.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
The no-bake mango and white chocolate cheesecake was a big hit with friends and family. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
And finally with the last of the mangoes I made this Alphonso mango sorbet. The it's the perfect summer dessert.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
This super easy to make sorbet is a recipe doesn't require an ice cream. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
This is one of the best way to get your mangoes to last the season and beyond. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Even though the heat has cooled off this refreshing sorbet is the perfect summer treat. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
 ⠀⠀⠀⠀⠀⠀⠀⠀⠀
The recipe is in my bio - hop to it and treat yourself with this mango sorbet! 🥭⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
#mangosorbet #mangoseason #summerdesserts #londonfoodphotographer #srilankanfoodphotographer #recipecreator
It was about a year ago I made my way to meet Glen It was about a year ago I made my way to meet Glen and take photographs of this soon-to-be new pub/restaurant on the North London scene.

Glen and his business partner Prince had just taken up residence in this pub a ten-minute walk from Highbury & Islington tube, a stone's throw from the Caledonian Road overground. 

I kind of knew the area. Back in the late 90s, this is where I hung when Upper Street was a thing, the epitome of cool, and Brit-pop rode the waves. 

The freshly painted pub with its elegant minimal decor was being prepped to throw open its doors to the public.

This was the @tamilperince 

But a year ago, nobody knew how this pub would fare. 

Dishes were being fine-tuned, the staff were given their pep talk, and excitement, apprehension and trepidation were palpable. 

The Tamil Prince serves good, solid South Indian fare. Prince, the talented chef is from Tamil Nadu. No one does a roti throw-down quite like Prince. Put this into a London pub and you're on to a winner.

Out of the tiny kitchen comes a small menu of hefty portions. 

Giant prawns asking to be peeled, teeth sunk into juicy flesh and consumed with satisfaction. Pulled beef pressed down onto a crispy dosa is begging you to pull it apart with your fingers and share it with friends. 

The menu, a year on, is tried and tested and continues to delight those making their way to N1 to chomp on lollipop chicken and scoop up their dal makhani with the crispiest, flakiest of rotis. 

The Tamil Prince opened to roaring success, critics piled in tried the food and left with their full bellies returning home to tap out glowing reviews.

The Tamil Prince is about, bundling up to N1 for a curry in a London boozer with your mates. You can't get more London than that. 

Congratulations on your first year and it was a privilege to see this all happen! #londonfoodphotographer #restaurantphotographer #commericalphotography #londonfoodie
Over the last year, I have been testing this no-ba Over the last year, I have been testing this no-bake mango cheesecake. After many tries, I have a recipe that’s easy to make and works. And to top that, it’s a show-stopper cheesecake.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
This recipe contains white chocolate and double cream, therefore you can call it as a white chocolate mango dessert, a treat, a decadent treat! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
This no-bake cheesecake takes a little organisation, but there’s no gelatin and no baking. What’s not to love! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
It’s a case of pouring the contents from pots into a bowl and mixing, popping in the fridge to set and there you have it a deliciously easy, creamy cheesecake.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
A decidedly wicked cheesecake that’s ready to eat.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I have used Sri Lankan-inspired flavours to create this no-bake mango cheesecake recipe. The mango and lime are a winning combination and so very Sri Lankan. The lime cuts through the almost too-sweet Alphonso mango.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
And cardamom, a feature of so many Sri Lankan recipes, is made for white chocolate. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
The flavours are simply special and together, I hope, will be one of the best mango cheesecake recipes you can find!⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Enjoy! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Jump to my bio to grab the recipe! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
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#mangocheesecake #whitechocolatecheesecake #cheesecakerecipe #nobakecake #londonfoodphotographer #londonfoodstylist #foodphotographerandstyling #nobakecheesecake #recipecreator #srilankancuisine #srilankanfoodblogger #srilankanfoodphotographer
What’s the difference between taste and flavour? What’s the difference between taste and flavour? Is there a difference? Or is it just one and the same? This was the topic of this week's newsletter.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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They are different. And come together when we eat. It’s the two senses of smell and taste that give us that pleasure when we eat a divine meal with the memories that linger thereafter. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
 ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Last week, last Tuesday, I tuned into a talk hosted by the @booklarder. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
 ⠀⠀⠀⠀⠀⠀⠀⠀⠀
@cynthia.uma interviewed @nikisegnit author of the Flavour Thesaurus. I bought a copy of the first volume of the Flavour Thesaurus when I started writing about food and creating recipes.⠀⠀⠀⠀⠀⠀⠀⠀⠀
 ⠀⠀⠀⠀⠀⠀⠀⠀⠀
It’s a book that yields so many flavour combinations, many of you may not have thought about. The book is part history of food, gastronomy, stories, science and recipes - if you are a food geek like me, it’s invaluable.⠀⠀⠀⠀⠀⠀⠀⠀⠀
 ⠀⠀⠀⠀⠀⠀⠀⠀⠀
The first volume was published in 2010, it covered 99 flavours and 481 combined flavour pairings. The second volume of the Flavour Thesaurus has been published it covers 92 mostly plant-based flavours, from Kale to Cashew, Pomegranate to Pistachio.⠀⠀⠀⠀⠀⠀⠀⠀⠀
 ⠀⠀⠀⠀⠀⠀⠀⠀⠀
I’ve been playing with Sri Lankan flavours and one I’ve become hooked on is curry leaf cooked in butter with a touch of chilli. It’s a winning combination.  I’ve been trying to recreate a chicken liver dish, which involves marinating the chicken livers in curry leaf butter, chilli and yoghurt - the taste and flavour are out of this world. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
 ⠀⠀⠀⠀⠀⠀⠀⠀⠀
At the moment, the recipe isn’t working.  My poor husband has had to eat my mistakes (four times and counting). I’m tweaking the recipe, I’m determined to make it work. And when it does, it’s dropping to my newsletter community first. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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To join my newsletter community go to my bio & sign up. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
#londonfoodphotographer #recipecreator #foodwriter  #srilankanfoodphotographer #srilankancuisine
Follow
I’ve written about Shonda Rhimes and her book ‘A Year of Yes’. ⁣
I read the book ago and it’s message still resonates with me. 
 
Shonda was known for saying no to things. Her family and friends stopped inviting her to do things because they knew she wouldn’t go.
 
This was a wake-up call - what had she missed? When she dug deep, she realised it was more about confronting her fears. 
Shonda vowed to say yes to things that scared her. And say yes to more of the right things.
 
The result was life-changing.
 
When an opportunity came my way, I pushed past the self-doubt, fear and imposter syndrome and grabbed the opportunity with a big fat YES!
 
I’ve collaborated with Hi!! Magazine (@hi_online_lk). It's Sri Lanka's glossy luxury lifestyle magazine for the island community and the diaspora. It celebrates Sri Lankan culture, fashion, travel and food. It's an honour to be in their pages! 
 
Over the summer I headed into the kitchen where I was in full recipe creation mode: researching and developing new recipes, cooking, testing, re-testing, writing and photographing these delicious dishes.
 
Some dishes are more traditional with a twist on an authentic recipe - think slow-cooked jaggery beef rib. Others are more traditional. My jackfruit biryani is a vegan crowd-pleaser. It's a great recipe for a gathering of friends that will please those that eat meat and those that don't. And some, are more fusion-style recipes such as jaggery meringues.

I hope you are excited and I have whetted your appetite.

Join my mailing list and the recipes drop into your inbox. DM me or drop a comment - I'll send you the link. 

#srilankanrecipes #londonfoodphotographer #recipedeveloper #foodcontentcreator #londonfoodstylist
Supper clubs are a thing, a scene, a food movement Supper clubs are a thing, a scene, a food movement. Supper clubs are where you find great people cooking great food.

I got to know Sohini, host of the @smokeandlime supper clubs.
 
We initially met for dinner at a small Peruvian restaurant in the Elephant & Castle, in a nondescript building, where the Formica tables wore paper tablecloths, a giant TV blasted South American football and they served the best ceviche you’ll find South of the Thames.
 
At the end of May, I ventured down Walworth Road to experience one of Sohini’s supper clubs.
 
Smoke and Lime is cosy. Eight of us gathered around Sohini’s dining table where we were treated to a feast of home-cooked Bengali cuisine.
 
Sohini’s has pioneered a no-waste kitchen. She uses every scrap of every ingredient in her cooking. Cauliflower leaves are transformed into cauliflower pate. She’s a genius at turning local ingredients into delicacies - you have to try her rhubarb pickle.
 
The two stand-out dishes were the whole deep-fried sea bass and dhal with shaved fennel.
 
The star of the evening was the puchkas. Flavour bombs, mouthfuls of intense joy. I first tasted these in Darjeeling Express, small round pastry shells filled with spiced chickpeas and potatoes, dipped into a tamarind chaat sauce. Hot, sour, sweet flavours burst in your mouth as you gobble your puchka whole.

Now I have experienced the Smoke and Lime supper club, I’m ready to try more.

What are your favourite supper clubs?

#londonfoodphotographer #supperclublondon #srilankanfoodphotographer #londonfoodwriter #foodwriter #londonfoodie #foodstories
The Alphonso mango season is nearing its end. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I got so excited about Alphonso mango season, that I ran out and bought myself a box of 12 mangoes. Way too much  to eat in one sitting. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
This year I have been busy making fresh mango lassis, which my husband and children slurped to the bottom of the glass.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
The no-bake mango and white chocolate cheesecake was a big hit with friends and family. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
And finally with the last of the mangoes I made this Alphonso mango sorbet. The it's the perfect summer dessert.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
This super easy to make sorbet is a recipe doesn't require an ice cream. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
This is one of the best way to get your mangoes to last the season and beyond. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Even though the heat has cooled off this refreshing sorbet is the perfect summer treat. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
 ⠀⠀⠀⠀⠀⠀⠀⠀⠀
The recipe is in my bio - hop to it and treat yourself with this mango sorbet! 🥭⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
#mangosorbet #mangoseason #summerdesserts #londonfoodphotographer #srilankanfoodphotographer #recipecreator
It was about a year ago I made my way to meet Glen It was about a year ago I made my way to meet Glen and take photographs of this soon-to-be new pub/restaurant on the North London scene.

Glen and his business partner Prince had just taken up residence in this pub a ten-minute walk from Highbury & Islington tube, a stone's throw from the Caledonian Road overground. 

I kind of knew the area. Back in the late 90s, this is where I hung when Upper Street was a thing, the epitome of cool, and Brit-pop rode the waves. 

The freshly painted pub with its elegant minimal decor was being prepped to throw open its doors to the public.

This was the @tamilperince 

But a year ago, nobody knew how this pub would fare. 

Dishes were being fine-tuned, the staff were given their pep talk, and excitement, apprehension and trepidation were palpable. 

The Tamil Prince serves good, solid South Indian fare. Prince, the talented chef is from Tamil Nadu. No one does a roti throw-down quite like Prince. Put this into a London pub and you're on to a winner.

Out of the tiny kitchen comes a small menu of hefty portions. 

Giant prawns asking to be peeled, teeth sunk into juicy flesh and consumed with satisfaction. Pulled beef pressed down onto a crispy dosa is begging you to pull it apart with your fingers and share it with friends. 

The menu, a year on, is tried and tested and continues to delight those making their way to N1 to chomp on lollipop chicken and scoop up their dal makhani with the crispiest, flakiest of rotis. 

The Tamil Prince opened to roaring success, critics piled in tried the food and left with their full bellies returning home to tap out glowing reviews.

The Tamil Prince is about, bundling up to N1 for a curry in a London boozer with your mates. You can't get more London than that. 

Congratulations on your first year and it was a privilege to see this all happen! #londonfoodphotographer #restaurantphotographer #commericalphotography #londonfoodie
Over the last year, I have been testing this no-ba Over the last year, I have been testing this no-bake mango cheesecake. After many tries, I have a recipe that’s easy to make and works. And to top that, it’s a show-stopper cheesecake.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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This recipe contains white chocolate and double cream, therefore you can call it as a white chocolate mango dessert, a treat, a decadent treat! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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This no-bake cheesecake takes a little organisation, but there’s no gelatin and no baking. What’s not to love! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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It’s a case of pouring the contents from pots into a bowl and mixing, popping in the fridge to set and there you have it a deliciously easy, creamy cheesecake.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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A decidedly wicked cheesecake that’s ready to eat.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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I have used Sri Lankan-inspired flavours to create this no-bake mango cheesecake recipe. The mango and lime are a winning combination and so very Sri Lankan. The lime cuts through the almost too-sweet Alphonso mango.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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And cardamom, a feature of so many Sri Lankan recipes, is made for white chocolate. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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The flavours are simply special and together, I hope, will be one of the best mango cheesecake recipes you can find!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Enjoy! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Jump to my bio to grab the recipe! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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#mangocheesecake #whitechocolatecheesecake #cheesecakerecipe #nobakecake #londonfoodphotographer #londonfoodstylist #foodphotographerandstyling #nobakecheesecake #recipecreator #srilankancuisine #srilankanfoodblogger #srilankanfoodphotographer
What’s the difference between taste and flavour? What’s the difference between taste and flavour? Is there a difference? Or is it just one and the same? This was the topic of this week's newsletter.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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They are different. And come together when we eat. It’s the two senses of smell and taste that give us that pleasure when we eat a divine meal with the memories that linger thereafter. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Last week, last Tuesday, I tuned into a talk hosted by the @booklarder. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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@cynthia.uma interviewed @nikisegnit author of the Flavour Thesaurus. I bought a copy of the first volume of the Flavour Thesaurus when I started writing about food and creating recipes.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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It’s a book that yields so many flavour combinations, many of you may not have thought about. The book is part history of food, gastronomy, stories, science and recipes - if you are a food geek like me, it’s invaluable.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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The first volume was published in 2010, it covered 99 flavours and 481 combined flavour pairings. The second volume of the Flavour Thesaurus has been published it covers 92 mostly plant-based flavours, from Kale to Cashew, Pomegranate to Pistachio.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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I’ve been playing with Sri Lankan flavours and one I’ve become hooked on is curry leaf cooked in butter with a touch of chilli. It’s a winning combination.  I’ve been trying to recreate a chicken liver dish, which involves marinating the chicken livers in curry leaf butter, chilli and yoghurt - the taste and flavour are out of this world. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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At the moment, the recipe isn’t working.  My poor husband has had to eat my mistakes (four times and counting). I’m tweaking the recipe, I’m determined to make it work. And when it does, it’s dropping to my newsletter community first. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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To join my newsletter community go to my bio & sign up. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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#londonfoodphotographer #recipecreator #foodwriter  #srilankanfoodphotographer #srilankancuisine
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About Me

Ranji Thangiah

Food writer, recipe creator and photographer

I'm Ranji! I am a food photographer, recipe creator, lover of Sri Lankan food which I want to share with you.

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