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Baking | Lebkuchen Cream & Genoise Verrines with Apple Craisin Compote
I love verrines for their appealing looks. Play around with layers if you like. The space within is your canvas. Lebkuchen flavoured cream whipped to soft peaks mingles gently with the vanilla genoise cake crumbs, moistening it as you allow it to stand in the fridge for a couple of hours. It permeates the layers and infuses the lebkuchen spice aroma right through. This is a light dessert, yet quite satisfying. Include a layer of compote between the crumb and cream layers too if you like. Verrines are a wonderful playground of colours and textures.
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Delicious & Indulgent Lavender Chiffon Cake with Whipped Lemon Curd Frosting
A Lavender Chiffon Cake dressed up in whimsical and light as cloud whipped lemon curd frosting. A cake added very fast to my list of favourites, and a welcome change from coffee and chocolate!
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In love with Apple Cinnamon Walnut Rough Puff Pastry Parcels … perfect for Fall
A made from scratch, rough puff pastry from Ottolenghi, meets a delightful apple filling from Dorie Greenspan in these delicious Apple Cinnamon Walnut parcels. They were like something you would find in a quaint Parisian café, just right with a caffè latte.
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Apple Pear Open Pie … come mingle with ‘Fruit in Baking’
Having your pie and eating it too? Yes, possible this time. An open apple-pear pie which has a single crust, and is delicious too. It's a smart way to cut back calories, and still have healthy pie! Dig in!!
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Swiss Black Forest Cake … whipping up low fat cream into submission!
“Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection” Rose Levy Beranbaum Was missing from bloggerville for a while as we took the kids for a vacation to a charming town called Gangtok tucked away in the Himalayas in the North East of India. It was a 2 hour flight from New Delhi, and then a 5 hour bumpy car ride to the resort. From there, I thought I would tweet and blog a bit, but surprise surprise … we had no connectivity there! It was a surreal feeling in some ways not to be…
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Baking| Fresh Fig & Frangipane Buckwheat Tartlets
“If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with ceremony.” Ferdinand Point Fruit in baking continue to hold my interest. I knew I had to get some fresh figs back from our visit to Pune as we don’t ever find them here in North India. Bought some from a roadside stall while driving down from Mahabaleshwar, and the old lady gave me MANY instructions to protect this luscious fruit after she asked me where I was from. Figs must be allowed to ripen fully on the tree before they are…
