food stuff

painting with fruit

I had so much fun creating this kaleidoscopic design out of fruits, nuts and spices-  Can you see it as a table cloth?  hmmm


my winter project

I've been working on a wonderful book collaboration with my nephew, Lollies from Heaven!  

From New York to the streets of London where Ice KItchen is born! It comes out in London on July 4th!  Its a tasty subject but we can't say much more


Granita Season!

A simple heavenly one to get you started.  Granita is the earliest form of iced dessert and crazy easy to make.  My daughter Lily made this one today.  You can serve it with cookies or on its own... When it's hot and humid like it is today in New York, we crave it as I have a very bad air conditioner.  The recipe is adapted from my book 'Granita Magic'.



Popsicle Project blossoms in London

Colors, moods and flavors have always been interchangeable in my mind and two years ago, my obsession with ices had led me on a quest to create better quality gourmet popsicles with exciting flavor combinations (under the name 'Lily Lolly's ICE KITCHEN' ).  My dashing nephew Cesar came from london to help and after long lines and amazing success in New York (we served customers in Herald Square, Bryant park and on The High Line) and we dreamt of bringing the magic to London ! 

Thanks to Cesar !!!

With the name ICE KITCHEN and delicious combinations like Stawberry, Pepper and White Chocolate, Chocomel Almond, Creamy Pear with Ginger as well as French Twist, 50"s Orange (with pixy dust), Pistachio and Rose ... and lots more!

 and more coming... Visit Cesar at the Ice Kitchen cart on The South Bank and at Kerb Street food events

Check out the changing menu...  mmmmmm




Egyptian Karkade

I love this ancient Egyptian drink which is one of the most popular drinks in Egypt.  A taxi driver in Cairo stopped with me in the back seat and offered to buy me a drink from a street vendor (we were sweltering), since then I make it at home and drink it instead of wine when I want to stay clearheaded.   It's deep scarlet in color and tart like wine (and as sweet as you like it).  Look for dried hibiscus in Middle Eastern stores (its actually the calyx of the flower, not the petals).  I sometimes grate fresh ginger into it.


French Toast

Anna's French Toast recipe



All images © Nadia Roden. No reproduction permitted without written permission.

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