Tag: chocolate

Double Chocolate Strawberry Pavlovas … sweet indulgence!

“Life is uncertain. Eat dessert first.”
Ernestine Ulmer

Double Chocolate Strawberry PavlovasDouble Chocolate Strawberry Pavlovas! They weren’t for V Day; coincidentally just got made the same day. Himanshu messaged early in the morning on FB and we began discussing feet, macarons, failed feet, Mactweets and what not. I had a batch of egg whites in the freezer. The egg whites ex the Kumquat & Strawberry Tiramisu Charlotte were frozen for tempting times like this. I had some more frozen ex a batch of lime curd I had made for a recipe feature in Good Housekeeping. Egg whites are sweet creatures, maintenance free, and ever obliging. Happy to be frozen, and equally happy to defrost! I got mac-nostalgic and brought them down. Then the day got real, took on proportions that were very macaron unfriendly…I almost convinced myself to make macarons with the whites, the only problem with the beauties is the high risk of failure. That day had already had a tiring beginning. I was in no mood to punish myself. Besides, I find macarons really pretty to look at but sometimes too sweet to eat. Is it only me? Anyone else? I’ve had Double Chocolate Strawberry Pavlovas on my mind for long! I’ve made others before – Tropical Fruit Pavlova  and Chocolate Pavlovas with Chocolate Mascarpone Mousse, Brandied Cherries and Peaches. However, the double chocolate ones at What Katie Ate dance in my head almost every time I see strawberries! Must be something about the V Day over-hype but the passionate red strawberries did shout out to me. India isn’t raspberry country yet something tells me that in the years to come, raspberries and blueberry punnets might flood the market. There was a time when we used to crave good fresh strawberries. Now we are spoilt for choice twice or thrice a year! I made Double Chocolate Strawberry Pavlovas instead. There’s no recipe for chocolate pavlova that is as often used as Nigellas, and I found it a couple of years ago at WKA! If you want to indulge yourself in goodness and spoil yourself silly, look no further …

The Domestic Goddess does it the best, and in indulgent style. Pavlovas are pretty simple creatures. A few basics under your belt and you can churn them out with your eyes shut. Do read Katies post for some pearls of pav wisdom!

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Recipe: Double Chocolate Strawberry Pavlovas 

Summary: The crisp exterior of meringues, the marshallow gooeyness of chocolate within make these Double Chocolate Strawberry Pavlovas a combination made in heaven. Dark chocolate, whipped cream and balsamic strawberries offer a stunning passionate dessert! Adapted minimally from Nigella.com via What Katie Ate 

Prep Time: 15 minutes
Total Time: 1 hour 30 minutes plus cooling time
Ingredients:

  • Double Chocolate Meringues/Pavlovas
  • 6  egg whites
  • 300g raw sugar {or Castor sugar}
  • 3tbsp good quality cocoa powder
  • 1 tbsp good balsamic vinegar
  • 50g dark chocolate (70% cocoa solids), chopped into small pieces
  • Topping
  • 3 punnets of fresh strawberries
  • 2 tbsp good quality balsamic vinegar
  • 45g brown sugar
  • 1 tbsp Grand Marnier {optional}
  • 500ml whipping cream, whipped and sweetened with a 1 tbsp of raw/Castor sugar
  • Dark chocolate

Method:

  1. Double Chocolate Meringues/Pavlovas
  2. Preheat oven to 180˚C
  3. Place egg whites in the bowl of a mixer and whisk until soft peaks form.
  4. Using a tablespoon at a time, add sugar into egg white mixture and continue beating until the egg whites become stiff and glossy. Be careful not to over-beat as it can start to separate. The mixture is ready once it forms stiff, glossy peaks and you can hold the bowl upside down without any of it falling out.
  5. Sift in the cocoa powder, add the vinegar and chopped up chocolate, using a large spoon slowly and carefully fold these into the egg white and sugar mixture until fully combined. It will be a light brown colour.
  6. Line 2 large, flat oven trays with baking parchment.
  7. Place a 9″ or 10″ dinnerplate on the middle of each tray and draw firmly around the edge with a pencil or pen to form a circle to help keep both pavlovas the same size. Flip the paper over so the ink/pencil lead is touching the tray side as opposed to the pavlova side, you’ll still be able to see the line through the paper. {I made smaller pavs}
  8. Load up each circle with the mixture, smoothing it out to the edge of the line you have just drawn, try to divide the mix equally so both have same volume of mix. A pavlova is not supposed to look perfect so feel free to form a few points and peaks if you want, when cooked they’ll crisp up and add a bit more interest visually.
  9. Place in oven and immediately reduce heat to 140˚C. Bake for 1hr to 1hr15mins. Do not open the oven door whilst the pavlova is baking.
  10. The pavlova is cooked when it looks crisp at the edges which will have started to crack slightly. The top will be dry but if you press on the underside it’ll give a little as the centre should be still a little squishy/soft. Place the pavlova back in the oven and leave the door slightly ajar, leave the pavlova to cool completely inside.
  11. Balsamic Strawberries
  12. Place strawberries, sugar and balsamic vinegar in a sauce pan, and simmer till the strawberries become a little squishy yet still retain their shape somewhat. Strain the mixture and reserve the strawberries in a bowl. Return the liquid to the pan and reduce it to a thick sauce. Pour over the strawberries and cool completely. Stir through the Grand Marnier if desired or zest of 1 orange. It becomes thick and jam-like. Cool completely.
  13. Assemble
  14. When the pavlovas are completely cool, place one disc on a serving platter or cake stand and spoon a big wallop of cream on top followed by half the balsamic strawberries, and then place the second meringue disc on top. Again pile on a good amount of cream and the remainder of the balsamic strawberries  Grate some dark chocolate over and serve immediately.

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No bake | Dark Chocolate & Kumquat Creme Pots … In Season with Kumquats

“Chemically speaking, chocolate really is the world’s perfect food.”
Michael Levine

Dark Chocolate & Kumquat Creme Pots … these were decadent. Delicious, bowl scraping good and soul satisfying. The season and the colours of the humble little kumquat, a sour citrus fruit that was until a few years ago just an ornamental plant, all inspire creativity. This dessert was the result of one such inspired moment!

We always referred to kumquats as Chinese oranges or tangerines. Food blogging threw up new names. So many references to a similar fruit by the name of kumquat, and then the Google Gods demystified it. These are round kumquats, the Asian cousins of the elliptical round ones that colour the web every now and then.The boughs are hanging heavy with fruit, ready for picking, and more buds and green kumquats are already showing up. My mothers shrub too is full with fruit too. This seems to be a good year for this tart citrus fruit.

I’ve done lots with these beauties this season … Kumquat & Strawberry Tiramisu Charlotte, Kumquat Marmalade, and No Bake Cheesecake Pots. My mind works overtime thinking of how much more we can do with kumquats.

I had serious dark chocolate and orange cravings one day. Two years ago I had  made Dark chocolate & sour orange tartlets. My blog was hacked shortly after that and some posts disappeared. I didn’t have the time to check then. Recently when I looked for the tartlets high and low, I drew a blank on PAB.

The pictures are still firmly etched in my head. Googling led me to FoodGawker and I was relieved to see I had indeed made the tartlets, only that the recipe post has been lost forever. I have attempted to recreate it. I remember cooking the whole fruit then.If I wasn’t inspired enough by the fruit of the season, I was even more fortunate that day. Look at these beautiful little ceramic cups and single serve creamers that I got from Urban Dazzle. Adorable!!  Love at first sight, it brought out the inner child in me. Took me back to when we were little girls, playing with miniature tea sets.  How could I not be inspired?

There’s something about white ceramic bakeware. It holds so much promise. These little round ramekins are one of the best additions to my bursting bakeware collection. There is so much you can do in them … cream caramels, panna cotta, ice cream in summer, chocolate custard pots, lime possets. Do you have any more ideas dear readers? What would you make in these little beauties?

One look at them as I unpacked them, smooth ceramic, neat, clean edges, aesthetically designed and my imagination took wing. There was no time to bake so I took the fast track to dessert. A winning combination of sour orange and dark chocolate, topped with a light white chocolate cream sauce. We were back in business! Dark chocolate from Thorntons married a bittersweet sour orange puree to make thick custard like pastry cream. A light cream chocolate sauce made with melt in the mouth white chocolate made it sublime. Candied kumquats tied the flavours together with some white chocolate garnishing. All we heard after dinner was ‘scrape, scrape, scrape’.

You cannot go wrong with good quality chocolate. The pots were bowl licking good as might be the case with the kids. They too fell in love with the little ‘baby’ creamers, so charming and so unreal in this world which is in so much of a hurry sometimes. It was wonderful to sit back and enjoy the petite servings.

In the days to come I will try and find more ways to use the bounty of nature, i.e. kumquats in full strength. Bitter Kumquat Marmalade has been made; distributed too! I bottled some Kumquat Liqueur a few days ago in a decanter my Mum gave me. The colours are so pretty!

A few thoughts before I take you to the recipe. Do use good quality chocolate as that is what makes simple desserts like these absolutely shine! Also, if you prefer a smoother texture, you can always skip the almond meal. I just like to add ‘nuts’ in any form to my food.

This post is brought to you in conjunction with Thorntons.

[print_this]Recipe: Dark Chocolate & Kumquat Creme Pots

Summary: Delicious, bowl scraping good and soul satisfying, these no bake Dark Chocolate & Kumquat Creme Pots are inspired by fruit in season. The very tart and colourful kumquats lend deep ‘orangey’ flavour to the dark chocolate, and colour to the presentation.

Prep Time: 30 minutes
Total Time: 1 hour 30 minutes
Ingredients:

  • Kumquat Puree {Your require a few tbsps. Store the ramainder in a jar in the fridge}
  • 250g kumquats, halved, seeds removed
  • 250g sugar
  • 1/2 vanilla bean
  • Creme Pots
  • 100g kumquat puree {recipe follows}
  • 250g dark chocolate
  • 25g raw sugar {or regular}
  • 20g cornflour
  • 200ml low fat cream
  • 3 egg yolks
  • 100ml milk 2%
  • 1/2 vanilla bean, scraped
  • 25g almond meal
  • White chocolate cream
  • 100ml low fat cream
  • 25g white chocolate, grated
  • 25g white chocolate for garnishing if desired
  • Candied Kumquats
  • 100g kumquats, sliced, seeds removed
  • 200g sugar
  • 200ml water

Method:

  1. Candied Kumquats
  2. Place sugar, water and sliced kumqauts in a saucepan. Simmer for about 15-20 minutes until the kumquats become translucent  Handle gently and strain the kumquats and reserve in a bowl.
  3. Return the syrup to the pan and reduce to about 2/3rd amount. Return the sliced candied kumquats to the syrup, cool and refrigerate until required.
  4. Kumquat puree
  5. Thermomix:
  6. Place all ingredients in bowl of TM, cook on 100, reverse speed 2 for 8 minutes. Blend until smooth.
  7. Stove Top:
  8. Place kumquats, sugar and vanilla bean in a saucepan. Simmer for 15-20 minutes until the kumquat peel is soft. Remove bean {or leave in as I did}. Puree until smooth.
  9. Place 100g kumquat puree with the dark chooclate and melt over a bain marie, or in the microwave.
  10. White chocolate cream
  11. Gently heat the cream, and pour over the white chocolate. Mix until smooth. Cool.
  12. For the pastry cream:
  13. Thermomix:
  14. Place 100g kumquat puree with the dark chocolate in TM bowl and run at speed 4, 10 seconds.
  15. Place remaining ingredients except almond meal. Cook at 90C, speed 4, 7 minutes. Add the almond meal and run at speed 6 for 30 seconds.
  16. Stove Top:
  17. Mix together the sugar, cornflour, cream and vanilla extract in a medium heavy-bottomed saucepan. To this add the egg yolks and whisk until smooth.
  18. Now place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling.
    Add the milk a little at a time, still stirring constantly. After about 10-12 minutes the mixture will be thick, free of lumps and beginning to bubble. {If you have a few lumps, don’t worry. You can push the cream through a fine-mesh strainer}
  19. Fold in the dark chocolate-kumquat puree, and then uniformly stir in the almond meal.
  20. Transfer the cream to serving bowls immediately, tap gently to level out, and cool to room temperature. Refrigerate at least 2-3 hours before serving.
  21. Assemble
  22. Top each bowl with 1-2 tbsp of white chocolate cream, some candied kumquats and white chocolate scrolls. Serve immediately or chill until required.

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Baking | Wholewheat Dark Chocolate Brownies … one bowl, whole grain, and delicious

“May your life be filled, as mine has been, with love and laughter; and remember, when things are rough all you need is … Chocolate.”
Geraldine Solon

Wholewheat Dark Chocolate Brownies … deep, dark, decadent, indulgent. These days I’m driven by a strange bug, the whole grain bug. Experimenting rules the roost, the more whole grain, the better! It’s a fight to the finish … HUNGRY TEENS, final exams and the need for food, or rather, the constant need for food!
The last few days of December slip through the fingers helplessly. I try to hang on to the year but obviously am fighting a losing battle. Time to march on the greener avenues, look forward to 2013 … and enjoy the remainder of 2012!

The junior teen and his friends discuss the Mayan end of the year on December 21, 2012. I look at him disdainfully! For heavens sake … what must be, must be! Who are we to figure out when the world will end?  There must be better things to think about. Chocolate is one of them! Chocolate just makes everything better!

Plenty better stuff to think about –  More whole grains everyday. Making food yummy. Experimenting. Butter is good! I make it at home too, sweet white butter from scratch!
I made 2 batches of thees whole wheat brownies for the ‘German Mela‘ last week, a fundraiser to help my sweet friend Mukta. I made some Christmas sugar cookies too. Then I made yet another batch of these brownies yesterday for the hungry kids … they’re almost gone {the brownies I mean …LOL} . Did I tell you the wholewheat dark chocolate brownies are good, really good?

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Recipe: Wholewheat Dark Chocolate Brownies

Summary: Decadent wholewheat dark chocolate brownies just right for the season of indulgence. Wholewheat makes these less ‘guilt-ridden’, and some olive oil instead of butter convinces you to reach for more. Add some walnuts if you like!

Prep Time: 15 minutes Total Time: 40 minutes Ingredients:

  • 65g unsalted butter, room temperature
  • 35g light olive oil
  • 100g dark chocolate
  • 100g raw sugar
  • 3 small eggs {or 2 large}
  • 1tsp pure vanilla extract
  • 1 tsp baking powder
  • pinch salt
  • 75g wholewheat flour {aata}
  • 50g dark chocolate chips { and / or chopped nuts}

Method:

  1. Preheat the oven to 180C. Line a square 8 X 8″ baking tin with parchment paper.
  2. Place the butter, oil and chocolate in a bowl and microwave for 1 minute {or simmer over a double boiler}. Whisk well until the chocolate has blended with the butter and oil.
  3. Add the sugar and whisk well.
  4. Add the eggs and whisk again, followed by the vanilla extract, then baking powder and salt.
  5. Now whisk in the wholewheat flour, and fold in the dark chocolate chips and /or nuts if using.
  6. Turn batter into prepared tin and bake for 18-20 minutes.
  7. Cool in tin, then remove gently and cut into squares.

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Coffee & Vanilla Bean Layered Cake …Happy Birthday to me

“Coffee smells like freshly ground heaven.”
Jesse Lane Adams

A Coffee & Vanilla Bean Layered Cake … this is what my dreams are made up of. Coffee in a birthday cake has become a quintessential part of my birthday, a flavour that inspires me like no other. A lot of friends express surprise, dismay and even chide me for baking on ‘my big day’ every year… yet this is what relaxes me the most – baking!

The teen did offer to bake for me the night before! She said she would begin baking after Grey’s Anatomy which continued late into the night. She offered to do a rainbow cake {her current obsession} but I wanted coffee. “How about rainbow coffee cake?” she asked. I was soon out cold after a hectic Diwali. She passed out soon too!

I tiptoed into the kitchen the next morning to get a head-start while the teens snoozed. Throw coffee into the cake batter and I can climb the highest mountain, sail the roughest sea and still come out good! This is a cake I look forward to baking, one with no plan in particular.

It’s a good relaxed feeling when you are bake for yourself. No disappointments, no one judges your slips and you get to enjoy the fruits of your own ‘labour‘! Therapy at your own pace, in your own time, in your own space!

Coffee is my favourite flavour in dessert, so my birthday cake is predictable. The tiramisu we did for the Daring Bakers sang to me. The tiramisu variants that the Olive churns out call my name. I thrive on cold coffee even in the winter.

I use generous doses of Bru instant coffee to get depth of flavour. Bru is one of India’s best known and oldest chicory coffee powders. We love that first mug every morning! It’s a blend we grew up on, the green packaging a nostalgic bit of our teenage years.

When we were young, coffee was forbidden. As teens, we took our first steps into the delicious world of coffee. Both our kids are true lovers of everything coffee, often the first flavour they reach for. Sometimes, chocolate comes second. 

A study from the University of North Dakota School of Medicine and Health Sciences found that a daily dose of caffeine may block the disruptive effects of high cholesterol that scientists have linked to Alzheimer’s disease. Coffee is now listed as one of many brain foods.

I am not advocating the benefits of coffee. Just saying that if you are a coffee lover, don’t miss the opportunity to enjoy a cake like this. Use your best loved coffee brand; indulge your palette!! This Coffee & Vanilla Bean Layered Cake is testament to it.

The flavours developed deeply and nicely. Alternate layers of vanilla bean and coffee sponge sandwiched with a light whipped coffee cream. I did contemplate a chocolate filling but the clock grew wings. Time flew away!  So I grabbed a huge bowl of chilled low fat cream and beat the daylights out of it. 2 tbsps of coffee later, junior teen dug a spoon in …. “Yummm. Can I finish whats left?”

I asked him to take a teeny video of me assembling the cake if he wanted the cream! Bribery works. Little hands, sometimes shaky, sometimes distracted, tired easily, we did get something on camera. Will process and post it soon. It was shot basically for the chocolate lace collar as I get a lot of mails asking me how I make it.

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Recipe: Coffee & Vanilla Bean Layered Cake

Summary: Light as air vanilla and coffee layers of cake sandwiched with delicious whipped coffee cream make for a perfect dessert. Make a day ahead if you like. The tastes mature beautifully!

Prep Time: 15 minutes
Total Time: 40 minutes
Ingredients:

  • Vanilla Bean Sponge
  • 3 eggs
  • 75g raw sugar / bura {or powdered sugar}
  • 75g plain flour
  • 1tsp baking powder
  • pinch salt
  • 2tsp extra virign olive oil
  • 1tbsp 2% milk
  • 1/2 vanilla bean scraped
  • Coffee Sponge
  • 4 eggs
  • 100g raw sugar / bura {or powdered sugar}
  • 1/2 vanilla bean scraped
  • 1 1/2 tbsp instant coffee powder
  • 20ml warm water
  • 100g plain flour
  • 1tsp baking powder
  • pinch salt
  • 2tsp extra virign olive oil
  • 1tbsp 2% milk
  • Simple Coffee Syrup
  • 1/2 cup water
  • 1 tbsp instant coffee
  • 2tbsp raw sugar {or powdered sugar}
  • Coffee Whipped Cream
  • 800ml low fat cream, chilled
  • 150g raw sugar / bura {or powdered sugar}
  • 1 1/2 to 2 tbsp instant coffee powder {as per taste}

Method:

  1. Vanilla Bean Sponge
  2. Preheat oven to 180C. Line the base and sides of a 8″ round cake tin with baking parchment. 
  3. Sift the flour, baking powder and salt. Reserve.
  4. Beat the eggs with raw/powdered sugar and scraped vanilla bean in a big bowl over a pan of simmering water until tripled in volume and mousse like, about 7 minutes. {Thermomix: Butterfly insert, Speed 4, 37c, 7 minutes}
  5. Gently add the flour mix and fold through, followed by the olive oil and milk.
  6. Transfer batter to prepared tin and bake for 25-30 minutes in conventional oven until light golden brown.
  7. Cool in tin for 5 minutes, and demold and cool completely on cooling rack.
  8. Slice into 2 layers.
  9. Coffee Sponge
  10. Preheat oven to 180C. Line the base and sides of a 8″ round cake tin with baking parchment. 
  11. Sift the flour, baking powder and salt. Reserve.
  12. Stir the coffee into the warm water. Leave to mature flavours.
  13. Beat the eggs with raw/powdered sugar and scraped vanilla bean in a big bowl over a pan of simmering water until tripled in volume and mousse like, about 7 minutes. {Thermomix: Butterfly insert, Speed 4, 37c, 7 minutes}.
  14. Add the coffee  mixture and beat to incorporate.
  15. Gently add the flour mix and fold through, followed by the olive oil and milk.
  16. Transfer batter to prepared tin and bake for 25-30 minutes in conventional oven until light golden brown.
  17. Cool in tin for 5 minutes, and demold and cool completely on cooling rack.
  18. Slice into 3 layers.
  19. Simple Coffee Syrup
  20. Stir together all ingredients, heat gently if required. Cool and reserve in bowl. 
  21. Coffee Whipped Cream
  22. Make sure the cream is well chilled. {You can use whipping cream if available. Life just becomes a lot easier and quicker, but make sure you don’t over whip it and get butter}
  23. Whip the cream and sugar {reserve a little to add later once you taste the sweetness} to stiff peaks. Low fat cream available in India takes quite a while to beat up if the weather is warm. It sometimes even fails to oblige. Feel free to use whipping cream if you like.
  24. Assembling
  25. Divide the coffee cream into 2 bowls, one for filling and the second half for frosting.
  26. Place a layer of vanilla sponge on your cake plate/ dessert platter. Paint lightly with coffee syrup. Put a generous dollop of coffee cream and spread uniformly to the sides.
  27. Top with a layer of coffee sponge. Repaet until you use all layers, alternating between vanilla & coffee.
  28. Frost the sides and top of the cake with the remaining coffee cream. Pipe some rosettes on top if you like, garnish with chocolate flakes. Finish the cake with a piped chocolate lace border if desired.
  29. Chill until ready to serve. Leave out for about 30 minutes prior to cutting.

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Baking | Almond Digestive Chocolate Squares & Roasted Garam Masala Chickpeas … Diwali / Holiday Baking

“This is my advice to people: Learn how to cook, try new recipes, learn from your mistakes, be fearless, and above all have fun”
Julia Child

It’s Diwali, the festival of lights, India’s biggest festival and one that literally lights up the length and breath of this beautiful country. That this time of the year is hectic seems an understatement; I race to keep up with holiday baking. For today, I went a little sweet and some savoury – Almond Digestive Chocolate Squares & Roasted Garam Masala Chickpeas

Oh, I bought some lamps. Actually got these lamps for myself after buying some for Finla {bottom of this post}. Her better half was visiting India for a music fest and I asked her what I could send. Her wishlist had Diwali lamps if possible! I ordered some for her, then got really tempted and got some for ourselves too. I loved the rustic metallic look!

This is the best time of the year in North India. The nips in the air, winter is beginning to make itself felt. It’s time for soup, for breads, for baking; generally time to tuck into food without feeling too guilty. I was short on time as always yet wanted to bake something. These little squares hit the sweet spot without being too sweet or too buttery. Nice balance of flavours and quick, convenient holiday baking.

These got made FAST! They’re an adaptation of a simple recipe I’ve had scribbled for ages, passed down by a friend. Of course I added my little twist adding whole almonds to the digestive biscuit base. I love the texture that nuts add. Maybe hazelnuts would work nicely too.

Lack of time and I had to fast track. Instead of waiting for the bake to cool completely and then pour melted chocolate over the top, I sprinkled the chocolate chips over the warm bake. Worked well. I do this quite often when I bake Oat Energy Bars. It’s always a happy feeling to see how beautifully dark chocolate melts gently on warm bakes!

Nothing like a quick fine slicing of almonds and pistachios over the melted chocolate to dress up the bites. A slicer comes quite handy at times like this unless of course you have the luxury of sliced nuts on hands. I don’t!! It’s nice to think up something savoury to meet the sweet. Savoury is my weakness! The Philips AirFryer continues to call my name and fuel my imagination with creative ideas. I’ve done roasted chickpeas in the oven before, so thought  that they might come out well in the AirFryer too. Why ever not? Good idea! Great idea! I do chickpeas from scratch here {we are not a canned chickpea country}. It isn’t cumbersome though does require a little planning like an overnight soak. {At this time I would LOVE to be a chickpea … I’d give an arm and a leg for an overnight soak! Oh my weary bones…} Once you have cooked chickpeas, toss them in EVOO, then spice them as you like. I did one batch with garam masala, salt and a dash of lime juice. YUM! The second batch was with a mix of garam masala, dried mint, cinnamon, red chili powder and roasted cumin. I’d love to do a garlic or chipotle, or maybe a honey garlic. How about smoked paprika? These came out CRISPY good from the AirFryer in about 20-25 minutes, a few shakes in between. An oven would do the same job at 200C for about 45 minutes, with some shaking up too.  Both teens had a go at tossing them high in the air and playing catch with the mouth. The dog was obviously HAPPY as she got all the missed catches. She LOVES chickpeas – soaked, boiled and now crispy garam masala too! Hope you enjoy these recipes. Both are relatively fuss free and very quick, great additions to the holiday table! Do you have quick fun filled holiday baking recipes that light up your lives? I would LOVE to hear about them! Have a wonderful holiday baking season!

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Recipe: Biscuit, Almond & Chocolate Squares

Summary: These little Almond Digestive Chocolate Squares hit the sweet spot without being too sweet or too buttery. A quick holiday bake using staples from the pantry.

Prep Time: 15 minutes
Total Time: 40 minutes
Ingredients:

  • 250g digestive biscuits
  • 85g whole almonds
  • 75g butter, melted
  • 400g condensed milk {1 tin}
  • Topping
  • 100g dark chocolate, chips or chopped up
  • slivered nuts to garnish

Method:

  1. Preheat the oven to 200C.  Butter the sides of  a 8 X 8″ square baking tin, and line the bottom with parchment.
  2. Place the biscuits and whole almonds in the jar of a food processor and process until you get a sand-like crumb meal. {Thermomix: Speed 7, 20 seconds}
  3. With the processor running on slow, pour in the melted butter, followed by the condensed milk. It should all come together in a sticky glob … something like flubber. Don’t be tempted to taste it now, as the danger is that you might not stop eating. {Thermomix: Reverse Speed 2, 20 seconds}
  4. Transfer to prepared tin, level out with an offset spatula or butter knife, and bake for about 20 minutes / until slightly firm to touch. It will set as it cools.
  5. Leave for about 15 minutes, then sprinkle the chocolate evenly over the top. It should melt in 5-7 minutes. Smoother it uniformly over the top, scatter slivered nuts, cocoa nibs, sprinkles etc over the top and let it cool completely.
  6. You might need to refrigerate it for the chocolate to set.
  7. Cut into squares and serve.

Recipe: Roasted Chickpeas

Summary: Crisp, healthy and addictive, these are a great addition to holiday snacking!

Prep Time: 5 minutes
Total Time: 30 minutes
Ingredients:

  • 250g chickpeas, soaked overnight , cooked, drained
  • 2 tbsp extra virgin olive oil
  • 1 tsp garam masala
  • 1/2tsp cinnamon powder
  • 1 tsp roasted cumin powder
  • 1/2 tsp dried mint leaves
  • 1/4- 1/2 tsp red chli powder
  • 1 tsp salt

Method:

  1. AirFryer
  2. Preheat the AirFryer to 200C for 5 minutes. 
  3. Toss the chickpeas in olive oil, then in the spices to coat well. Taste and adjust seasoning if required.
  4. Transefer to wire mesh basket, set the timer to 20 minutes. Shake the basket after 10 minutes, then once again after another 5 minutes.
  5. Check to see if they are crisp, else give them another 5 minutes.
  6. For the oven, bake at 200C in a preheated oven for 40-45 minutes. Stir a couple of times}

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One-bowl Milk Chocolate Brownies ….. with a little food for thought!

“She doesn’t want to fight. She’d rather write poetry, make brownies, drink herbal tea and watch the clouds roll by. None of the dragons she knows breathes fire, so she doesn’t, either.”
Christina Day

Milk chocolate brownies! I have never considered baking with milk chocolate, never turned to the Google Gods for milk chocolate recipes. It’s just something that isn’t me. In  my mind, maybe for some silly reason, milk chocolate is sweet & un-chocolaty, and good for young kids alone! A through and through dark chocolate {read bitter dark} person, I often steer clear of  white chocolate as well! Yet, the recipe caught my eye while leafing through Kathleen Kings fresh new baking book ‘Baking for Friends‘ {more about the book on the Chocolate-Pear Tea Cake}. It was reassuring to read I am not alone in my dark chocolate leanings. Kathleen writes, “You can probably tell from my recipes that I’m a dark chocolate fan. I don’t bake with milk chocolate often, but each time I do, I am pleasantly surprised how delicious it is.” I don’t sport much of a sweet tooth but a little nibble confirmed the chocolaty goodness. The kids loved them … fudgy, chocolaty, moist milk chocolate brownies! The past few days have been T I R I N G ! Playing chauffeur to the kids is tiring. Out at day break day before at some unearthly hour to pick up the daughter who had slept over at a friends’ after a late Enrique concert. Back home, daily chores, drove her to art class, then dropped junior for a Dussehra mela {festive fair}. Out again past 9pm to first pick up junior & his friend, then pick up the daughter, drop friend home … just as well that I enjoy driving! Every days seems the same ….

All this while the hub is in HKG for almost a month so my work seems cut out for me. What keeps me going? Much!! The cocker who flings herself at me every morning like she hasn’t seen me in years, that she melts into submission at meal times, ears ‘clipped‘ back and ready to do anything for food {a home cooked meal!}, that she can chew on a blade of dried lemon grass for hours and enjoy it so much!

… that 3 times this week a butterfly has bounced off the windscreen while I was driving, that the ever charming junior hasn’t got into a spot of trouble at school for one whole week {yes, an achievement}, that the senior teen made stunning lantern invites for the drama fest at school…{began from plain white rolls of paper and made 30 of these; never mind that she spray painted the house in the bargain},

… that butterflies are all over the garden, that my lime tree of many years has finally bloomed a single bud, that the tangerine shrub is laden with fruit, that 3 cherry tomato plants are growing strong, the Thai chili plant is prospering, that I have finally begun walking almost every morning finally thanks to inspiration from friends… … that every time I sit down to be with junior teen in front of the telly, he thinks it’s to watch Julie & Julia. Runs it for me for the 100th time, then keeps checking me out to see if I am enjoying it. He’s also trying really HARD to stop biting his nails as I have asked for ‘un-bitten nails‘ as a birthday present next month!

… I am touched that a reader of my blog mailed me passion fruit all the way from South India. The rustic appeal and colour made my heart skip a beat! Thank you Twinsey Rachel. I am humbled that you still remembered our conversation of over 2 years ago! Reading snippets from updates on the moving sidebar on facebook I am beginning to count the blessing. Simplify life is the call!

It’s the little things that matter and I’m striving to make each day better!  I am honoured to be part of a curry testing project with Alex from Denmark, and another that is based in the US. Both involve what I love most – food! That the blog is being fed a little more regularly is also a happy feeling!

I am ever grateful that the good folk at Tate’s Bake Shop considered it worthwhile to mail me a copy of Kathleen Kings new baking book, Baking for Friends, even though I live halfway across the globe! I reviewed it on the Chocolate-Pear Tea Bread, and now it’s time to share some more goodness. Seems to be chocolate all the way, and this time was a surprise – Milk Chocolate Brownies!!

[print_this]Recipe: Milk chocolate brownies {one bowl}

Summary: You got to believe in the deliciousness of milk chocolate when you nibble these fudgy, chocolaty, moist milk chocolate brownies! Adapted very minimally from Baking for Friends, Kathleen King.

Prep Time: 15 minutes

Total Time: 40 minutes

Ingredients:

  • 100g / 1/2 cup unsalted butter, soft
  • 250g / 9oz milk chocolate, finely chopped
  • 90g / scant 1/2 cup sugar 
  • 2 large eggs, room temperature
  • 1tsp pure vanilla extract
  • 90g / 3/4 cup plain flour
  • 10g / 1 tbsp cocoa powder
  • pinch salt

Method:

  1. Preheat oven to 180C. Line a 9″ square tin with parchment.
  2. Melt butter gently in a microwave safe bowl {or in a saucepan over low heat}, add the finely chopped chocolate and let it stand for a minute. Stir well, then leave to cool slightly.
  3. Add the sugar, eggs and vanilla and whisk briskly until mixed well. Add the flour, cocoa and salt  and stir until smooth. Spread evenly into prepared tin.
  4. Bake for about 20 minutes until a toothpick inserted in the centre comes out with moist crumbs. Leave tin on cooling rack to cool completely.
  5. Remove gently from pan and cut into 16 squares.

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