You might have noticed this month that our logo has changed. Since I first started The Cook’s Companion in April 2005 so many wonderful new avenues have opened up for the business. I’ve branched out into food writing, TV presenting, private classes and kitchen coaching just to name a few. I’m very excited about this new look as I think it better reflects what The Cook’s Companion is all about—bringing you new and fun ideas on food and entertaining but in a non-intimidating and hopefully amusing style! I’d love to hear what you think about this new look so drop me a line if you get a chance.

The logo is not the only thing new around here. Launching in February is my newest service—The Menu Companion. We all love to enjoy a great meal with friends and family but preparing for a special evening can take a huge amount of time—not just the cooking, but the planning and the preparation. This is where The Menu Companion can help.

Choose from a wide selection of dinner party menus that will offer you and your guests a delicious and visually stunning meal with a minimum amount of time and effort on your part. The entire menu is mapped out and timed for you from the organized shopping list to the identically scaled recipes to the pre-planning that is required. It’s simple and easy to use. I know you’ll love this service so much that I’ll let you try it for free before you buy. Check out the website today at http://www.themenucompanion.com/ and your next dinner party is only a few clicks away!

So between switching all of our marketing materials over to our new look, creating and tasting lots of wonderful new recipes for The Menu Companion and still keeping up with cooking classes, life has been a bit crazy in my kitchen but I wouldn’t trade it for the world!

I hope you are spending your time doing the things you love to do and if you aren’t then take some time this weekend and invite some friends over to share a glass of wine and something decadent to eat! Come Monday morning you’ll feel better for it!

Coming up on March 3rd, Meena Agarwal will join me as special guest chef for our Indian 1o1 class. I’m looking forward to this class as it’s always fun to share the kitchen with someone who has as much passion about food as Meena does. Her extremely popular blog Hooked on Heat showcases mouth watering recipes and great information about her favourite Indian and Malaysian dishes.



Recently I caught up with Meena to ask her a few questions about her background, her love of cooking and if she’d share her favourite recipe with us. Here’s part of our conversation. Click here for the entire interview.



NH: You have such an eclectic background with your mom being Malaysian, your dad being an Indian and you growing up in the Middle East. How do you think this has influenced your cooking style?





MA: The food I cook regularly for my daily meals are often a blend of my favourite dishes from almost every part of the world that I’ve had the good fortune to visit. Most times, it’s only a memory of a dish I ate somewhere that gets me experimenting. I love how mixing different flavours can create a wonderful concoction for your palate.



NH: What do you think the biggest misconception about Indian food is?



MA: Of the few complaints I get on Indian cooking, the one that stands most prominent is the myth that Indian cooking is just too hard. Try as I might, somehow, I can’t convince people enough on just how simple and quick and not to mention, healthy, Indian food can be. Now before you roll your eyes at me and say, “Yeah sure, easy for you, you’re Indian!” just hear me out. True, I was born in an Indian household with a Mom who cooks the most delicious Indian food I know. But truth be told, and as much as I would like to believe, I wasn’t born with Indian culinary instincts in me. Like any of you not familiar with the South-Asian cuisine, I too started off without much knowledge.



NH: Like my husband, you joke that your hubby is your guinea pig. Do you think they know how good they have it??!!



MA: Oh, I definitely hope so! Or maybe we leave them to fend for themselves, and ask them what they think!

I’m sure we’ve all seen the commercials, a pouting but sultry woman flipping her gorgeous, shiny, long hair over her shoulder, breathlessly telling us she’s worth it. Of course we’re worth clean, shiny hair without any tell tale skunk lines. I’d also like to think I’m worth a tad bit more than that. I’d like to think I was worth a hot bubble bath every night. Perhaps a warming glass of Merlot and a chance to read my book for 10 minutes without being interrupted. Or the opportunity to curl up in front of the tv and watch some brainless show without feeling guilty for it! But I think I’m dreaming on all those accounts; not the worthy part of it just finding the time to do it!

With Valentine’s Day fast approaching I thought if I can’t manage all of the above (particularly the no skunk line with my schedule) then perhaps I’ll treat myself to a sweet treat. But what to make I thought? So when I came across this Nice and Easy Raspberry Toffee Ice-Cream Cake I knew I was worthy of it! It’s a no bake, easy to assemble treat that has all my favourite dessert flavours; tangy raspberry, smooth vanilla and the decadence of white chocolate. The striped colours of bright red and white are perfect for Valentine’s Day so even though I’ll tell my family I made it for them, I might just cut the recipe in half and hide my own special sized treat…because you guessed it; I’m worth it! Now I have to work on balancing the cake plate, wine glass and book while I step into the tub!
Whatever size you make, I’m sure you’ll enjoy this delicious cake because you’re worth it too!

Nice & Easy Raspberry Toffee Ice-Cream Cake
Serves 12
Preparation Time: 10 minutes + refrigeration time
Cooking time: 0 minutes (don't you love this number!!)

Ingredients:

• 1 litre good quality vanilla ice-cream
• 1 litre good quality raspberry sorbet or gelato
• 1 litre good quality English toffee ice-cream
• 250g fresh raspberries
• Good quality white chocolate for garnish
  
  
• Line a deep 19cm square cake pan with two pieces of plastic wrap so base is covered twice and wrap extends 5cm over all four sides.
• Soften vanilla ice-cream slightly. Spoon into prepared pan, pressing into an even layer with the back of a spoon. Freeze for about 1 hour or until firm. Tip: Spray the back of your spoon with non-stick cooking spray and your spoon will easily slide over the ice-cream.
• Spoon sorbet onto vanilla ice-cream layer with back of a spoon. Freeze about 1 hour or until firm.
• Soften toffee ice-cream slightly. Spoon onto sorbet, pressing into even layer with back of a spoon. Cover, freeze about 6 hours or overnight.
• To serve, invert pan onto serving platter and carefully remove plastic wrap. Spoon fresh raspberries on top and garnish with shavings of white chocolate.
  
  *Recipe adapted from the Australian Women’s Weekly