Stocking for typhoon - a list

Super Typhoon Usagi is raging out there and might hit HK in the next few hours. Strong winds are blowing, it's started to rain. And super market shelves are being wiped clean.

I realised rather late in the day that one should stock for a typhoon and made a run for the supermarket. Only to find it super crowded - don't know if it was the Sunday effect or the Usagi effect!

My typhoon rations list (besides milk and vegetables) included -

Water - Always, always, the first thing to have on your list in times of emergency. Loads and loads of water!

Fluids - Lots of fluids including juices, iced teas, milk/ coffee etc to supplement water and fill you up.

Bread - My best friend when hunger strikes. Picked up raisin and cranberry bread - don't need anything to have it with. It's great by itself and even better with butter!  

Snacks - Lots and lots of snacks including 3 minute noodles and soups. These will see you through the times when the cold wind is roaring and shrieking outside and keep warm inside.

Fruits - Fruits for those mid-meal snacks. Fruits to fill you up. Fruits to snack on through the long day cooped up indoors. 

Kebabs - Frozen, pre-cooked kebabs are a staple in the freezer. Defrost and eat or make it as a side with bread or naan or rice or even pasta! 

Wine - A little help goes a long way in calming nerves when sitting at home while nature rages outside!

And after all the groceries have been bought, I rush back home. The wind seems to have a life of its own, pushing me forward, making my clothes flap around my middle. In an absurd way, it makes me feel alive. But not for long. Soon it's time to head upstairs, open that bottle of wine and write this blog as I watch nature run it's course behind the safety of my window. And wait for the husband to come home safe and sound.

Stay safe everybody. Prayers.

Shopping: Top 5 things for the weekend grocery list!

The weekend is finally upon us!

While it's all about the Friday night, the weekend is also about catching up on your weekly shopping. To help you keep track of what goes on that list, here are the Top 5 things you'll need this weekend -

Fruits, lots and lots of them! Yum yum.

Veggies - all colours, all varieties!

Eggs - what would we do without them, I wonder from time to time...

And of course, our dairy champion, Milk!

Sausages - ready in under 15 minutes to go with that leisurely brunch or with those drinks!

Have a great weekend you guys!! Happy Friday night... and Happier Saturday night. Woohoo!!

Recipe: Flan again.. and again!!

Flan. Flan. Flan. I love you flan. Flannity, flan. flan.

As is probably evident to many by now, I am a major fan of flan. Like I could have it every day, day after day and still ask for more. Friends who have visited Parsee restaurants with me in Mumbai know that my meal shall end with flan, flan, flan. :)

So a couple of months back when I found out that it's the husband's favourite-est dessert too, I decided to try my hand at the humble yet delicious caramel custard. I got the recipe for the best flan in the world, my mother's recipe, and decided to MAKE it.

This is an incredible dessert for those last minute dinner plans as it can be made with ingredients lying around in any average household.

On popular demand, the recipe has been reproduced below with a few tweaks.

Portions: Serves four
Cooking time: 60 minutes
Time to set: At least two hours

Ingredients:
2 eggs
2 glasses regular milk (full cream milk for a creamier texture but that packs in a lot of calories)
Sugar to taste
Water
1 tsp vanilla essence

Tip: Milk should be in proportion to number of eggs, two glass milk for two eggs etc.

Directions:
For custard:
Bring the milk to a boil and add sugar. Stir. The sugar should melt in the hot milk.
Thicken the milk on a low flame till almost half
Take off the flame and cool
Take eggs in a bowl, add vanilla essence
Beat eggs well, for about 2-3 minutes
Add eggs to the cooled milk
Mix well.

For caramel:
Take 4-5 tablespoons of sugar and mix with little water
Put the water and sugar mixture in a heavy, flat bottomed vessel on medium flame
Keep stirring with short breaks till the sugar dissolves in the water
*Once it starts bubbling and turns dark brown in colour, take it off the flame
Swirl it around the vessel to cover the sides, if using the same vessel to set the flan OR transfer to another cook-friendly vessel and swirl.
Do this quickly as caramel cools very fast.
Cool completely.

Combining:
Once cooled, pour the mixture into the vessel with the caramel.
Pour some water in a large vessel, like a kadhai and place the container with the mixture inside it.
Close both tightly and place on low flame.
Steam for 35-40 minutes.
Make sure the water from the larger vessel does not enter the flan container, especially once it starts boiling.
#Take off the flame and cool.
Once cooled completely, cover and keep in fridge.
Un mould right before serving.

Enjoy! :D

And, DO send me pictures once made and let me know how it turns out. :)

Notes:
*Caramel can be a little tricky as it tends to burn very fast. Keep a watchful eye on it once the sugar starts changing colour.

#Insert a knife into the custard to check if cooked properly. The knife should come out clean if ready to be taken off heat.