Guess what I did this weekend? I made my first wedding cake! 300 cupcakes consisting of both Red Velvet and Lemon. Finished with a swirl of vanilla buttercream and the cutest handmade Indian elephants and peacock feathers. The display was crowned with a vanilla buttercream cake and a giant peacock feather. Thankfully, there were no real disasters and I think everyone enjoyed the bite-sized cakes. Plus, I don’t have the skill to pull off a traditional tiered wedding cake… yet!
I’ll be posting up images from the event tomorrow so keep your eyes peeled for a whole load of cupcakes and lots of diabetic, drooling Modhas.
Some of you will know that it’s Italy Month at Food Network UK and all throughout July they’re featuring delicious pasta recipes. This week, my Spicy Spinach Lasagne made the featured spot in the newsletter. And just between me and you, KO Rasoi reader – Lasagne Indian-style is so much better! I layered up a very basic spicy spinach puree in the same way I would make Saag (my favourite – pass the Makki Ki Roti please!) and made a basic white sauce.
Layering up the dish with green spinach lasagne give this a double-spinach hit. Plus, whenever I make lasagne, it has to be spinach pasta… I wouldn’t have it any other way.
You can find the recipe here: Spicy Spinach Lasagne recipe.
Next time I try this, I’d be inclined to add freshly blended mustard leaves for a deeper, more intense flavour and heat. What do you think?
I’ll be back tomorrow to share the wedding cake images! In the meantime, you can find more vegetarian summer recipes here.
Follow me on social media to tell me how you liked this recipe + get extra recipes!