Dark chocolate pumpkin walnut truffles … if you’ve been a reader of my blog over the years you might have noticed my love for walnuts. For as long as I can remember, I’ve been using walnuts as part of my baking, cooking and desserts especially. Whether it is walnut brownies, walnut torte, oat walnut cookies or then savoury recipes like walnut breads, this is one of my favourite dry fruits. I’ve always known them to be healthy. Delicious goes without saying!!Some of you might ask “Why walnuts?” . Actually these are such a powerhouse of nutrition that I am tempted to reply why ever not walnuts! The only nut significantly high in plant-based omega-3, alpha-linolenic acid, the walnut has a unique nutrient profile. A daily serving of a handful or 1/4 cup of walnuts offer 4 g of protein, 2g of fibre and is a good source of , the walnut is also a good source of magnesium. Add to that it’s very pleasing flavour profile, and you’ve got an ideal ingredient.It’s no wonder that walnuts are so easy to include as a part of your daily diet. Healthy eating patterns emphasize nutrient-dense, plant-based foods and include a variety of protein sources that like nuts and seeds, legumes etc. Walnuts are so easy to include and pair fabulously with seasonal foods. For eg, think fall and it’s pumpkin season. Dark Chocolate Buckwheat Walnut Brownies, Roasted Pumpkin, Walnut, Cranberry Salad, Walnut Raita, Walnut Dip, Walnut Chocolate Pumpkin Tart, Pumpkin Mousse with Candied Walnuts, a Walnut Genoise with Pumpkin Buttercream, or then these Dark Chocolate Pumpkin Walnut Truffles. I’m sure you get the drift.As each season changes, I think of new ways to integrate walnuts into my diet. I also made a really delicious Soba Noodle salad inspired from an @Ottolenghi recipe from Plenty using persimmons, pomegranates & walnuts. Each time I make a sandwich, I roughly break walnuts into the filling. This is just to say that once you begin thinking about it, there are a million and more ways to enjoy these, not in the least by just munching away!Back from a fabulous trip to SFO to experience the walnut harvest festival with the California Walnut Board, I came back inspired even more {read more about it here}. There is no stopping me and each day I think up new ways to include walnuts in my recipes. I made these drop dead delicious truffles keeping in mind Diwali. Look at the ingredient profile and you will see how good they are.The pumpkin puree is made out of our local humble peela kaddu / yellow pumpkin roasted in foil for 45 minutes in a medium oven. Dark chocolate combines really well with pumpkin. This is a are nutrient rich, fibre rich and protein rich dessert that has no added sugar. These are great for diabetics since they have no added sugar, and are vegetarian too. Above all, DELICIOUS!I shared a few with Marryam Reshii, one of India’s most respected and loved food writers, who I was seeing at lunch at Dirty Apron a few days ago. Seeing my posts on Instagram, she threatened to unfollow me if I only posted pictures with no tasters shared! Of these Dark Chocolate Pumpkin Walnut Truffles she said, “…those chocolates were too amazing, more stupendous than I expected! Wish you could do tiny quantities and sell from a cafe…”.I am over the moon. I don’t think I need to say any more! Try them for yourselves this Diwali. They are quick to make, great to eat as a very satisfying snack, and make for a great gift too! How do you use walnuts in your recipes? What are your favourite ways to include them? I’d love to hear from you.
Dark Chocolate Pumpkin Walnut Truffles ... more ways to use fresh pumpkin puree, dark chocolate & walnuts this festive season. The truffles turned out surprisingly delicious. No added sugar, gluten free, festive, indulgent! And yes, simple as can be!
Keyword chocolate, dessert, eggless, glutenfree, homemade, no bake, sweet
Prep Time 5 minutesminutes
Cook Time 5 minutesminutes
Total Time 40 minutesminutes
Servings 16
Ingredients
Dark chocolate pumpkin walnut truffles
150g72% couverture chocolate, choppedroom temperature
75gfresh warm pumpkin puree
60g30% fat cream
10gcocoa powder
4gpumpkin pie spice
75gchopped walnuts
To coat
125gdark chocolate
Instructions
Dark chocolate pumpkin walnut truffles
Place the chocolate in a large bowl with the warm fresh pumpkin puree, pie spice and walnuts.
Warm the cream to tepid and pour over the chocolate.
Whisk with a spatula or balloon whisk continuously until the chocolate melts and is smooth. Whisk in the cocoa powder.
Cover the bowl with cling-wrap, and chill for 2-3 hours or until firm to touch.
Using a cookie scoop or round measuring spoon, portion out approx 16 bits. With very clean hands, roll into balls.
To coat
Gently toss in the melted chocolate with a fork to coat. Chill on a parchment lined sheet until set.
You could toss a few in tea leaves, shredded coconut, cocoa powder etc as well, pressing gently.
Nutty Rich Chocolate Cakes … rich, sweet, indulgent, flourless, gluten-free, refined sugar-free! For those who follow me & read my blog, you know how much I love doing chocolate desserts. Also individual small portions is something that appeals to me the most. The joy of baking, of taking pictures, of serving these petite little yummies is untold!I also love adding nuts to dessert. Other than adding a healthier angle to what you’re bringing to the table at the end of a meal, nuts add fabulous texture and taste. I think most of my experimenting works with chocolate. It’s the most rewarding, yet the behind the scenes often is more mess than meets the eye! And that’s part of the life of us home makers and bakers. I have a friend who runs cooking & baking classes from home. Once the day is done, she has dozens of kitchen towels etc headed for the washing machine, all in time for the next batch.I’m a little like that too as I bake practically everyday. Food stains are part and parcel of life in the kitchen, my biggest culprits being chocolate stains, followed only by berry, pomegranate, coffee and beet stains. Oh, did I forget turmeric/haldi and jamun? There you go! Get me started and my entire life in the kitchen ends up eventually gently whirring around clean up, or literally in the machine! Ok, just kidding, but I’m sure you get the drift. Talk about laundry goals!I get loads of queries via direct messages especially when I work with chocolate, tea or coffee. As you know, I do loads of baking and styling for that matter with chocolate and coffee, and while the final image might be very clean, those who know behind the scenes, know the mess these ingredients can cause.I also work a lot with tea brands and end up with loads of precious linen that is worse for use at the end of a shoot! While my final beauty images might look like life is a delicious breeze, I know that I need dependables that take care of the dirty work! For that, I use the ‘New & Improved Ariel‘ that removes tough stains in just one wash. How surprisingly good does that sound? Believe me, it’s true. Wearing a dirty apron or using stained linen is enough to drive me crazy.In an image, especially while styling for clients, even the smallest stain can be seen. In high key images or lighter frames, even more. For times like this the new Ariel has me covered. I absolutely love discovering products that work for me from brands I admire. I’m also a very very hands on person when it comes to doing my work. In the kitchen, I clear up the dishes and wash once I’m done. Once the kitchen is clean, I turn on the laundry. Nothing gives me more pleasure than seeing fresh, clean laundry air drying on the line. So therapeutic, so real. It also really connects to my audience who connect with me at a very real level. I love it when I hear of people I admire who assist in everyday household chores like grocery, dishes, laundry.I also really love the conversations that follow when I share a new product, a new recipe or a new idea! I am a firm believer of one thing. Share the goodness! And that leads me to this recipe for Nutty Rich Chocolate Cakes. After so much behind the scene mess which is always there, backbreaking at times, here’s what I was baking up.So these Nutty Rich Chocolate Cakes are petite chocolate nut bundts that are flourless, so basically gluten-free. They’re simple to make, and quite rich and deep chocolaty. Eat them as is, or take them up to the next level with a dark chocolate ganache topped with fresh organic rose petals or juicy red pomegranate pearls. You can well imagine the riot of colours they leave while prepping, but then again. With Ariel, best to just imagine how pretty & delicious life can be!
Nutty Rich Chocolate Cakes - petite chocolate nut bundts that are flourless, so basically gluten free. They're simple to make, and quite rich and deep chocolaty. Eat them as is, or take them up to the next level with a dark chocolate ganache topped with fresh organic rose petals or juicy red pomegranate pearls.
Preheat oven to 180C. Lightly grease 6 mini bundt tins, and dust them with cocoa powder.
Stir together dry ingredients in a bowl.
Reserve.
Melt the chocolate and butter in a large bowl over a double boiler, or in the microwave ( a minute at a time). Still until smooth.
Whisk in the eggs one by one, followed by the vanilla and Cointreau if using.
Gently fold in the dry mix.
Divide batter between the 6 mini bundt tins. ( I use silicon baking moulds. I find the release cleaner and easier)
Bake for approximately 25-30 minutes, until.the tester comes out clean.
Cool for 10 minutes, then demold and cool completely.
Top with a dark chocolate ganache rosette each.
Dark Chocolate Ganache
Place cream and chocolate in a heat proof bowl and microwave a minute at a time, until melted. Don't over heat.
Stir well to mix, then allow to cool down, whisking a few times in the interim.
Once thick enough to pipe. give it another good whisk, then transfer to piping bag fitted with star nozzle.
Saffron Cheesecake …the best thing ever! Smooth, beautifully flavoured, most addictive, so satisfying. I know I’ve said this before, but honestly, this is my ALL TIME favourite cheesecake, a recipe I’m sharing here today. Flavouring this beautiful recipe is a very special product, the best quality saffron I’ve ever used, and it’s from Tahmina International. There is a heart-warming story behind the brand, and how it contributes back to society; a brave story that helps communities in conflict zones.One whiff of Tahmina transports you into another world, and I’m not kidding. I use a lot of saffron, always ensuring its good quality. After all you can’t go wrong with the most expensive spice in the world!I still remember when my son came back home from school years ago telling me they had learnt about the most expensive spice in the world! He was most impressed by his mothers in-depth knowledge when she said must be saffron! And his eyes opened as big as saucers when I showed him some from my pantry. He thought I was the richest mama in the whole world! Little did he know that in almost every kitchen here in India, there will always be saffron!Saffron is an inherent part of our existence, deeply rooted in our culture, both culinary and religious. While most auspicious ceremonies are embarked upon by a ’tilak’ that includes saffron, a wide variety of Indian desserts are delicately flavoured by this beautiful spice. You’ll also find savoury dishes that celebrate the fragrance – kormas, pulaos, kebabs and so much more. A little goes a long way, which is why using the best quality you can find makes so much sense.
We have always used saffron at home. My old aunt still makes her caramel custard with saffron as the central flavour and swears by it. I use saffron a lot too, and it’s one of my all-time favourite spices. One of my favourite uses has been my own special version of the Indian rice pudding or Zafrani Phirini, a recipe that I fast tracked to make super simple. Of course, now I have a new favourite, this Saffron Cheesecake flavoured most luxuriously and deeply by Tahmina’s saffron. That brings me to Tahmina. Derived from the Persian word ‘tahm‘, meaning strong and brave, Tahmina is an international brand with a vision to export transformational products from different conflict areas of the world. Their belief that economic development is one of the sustainable agents of change to war-torn societies resonates with me deeply, knowing that positivity like this can bring about much-needed change in a world torn apart by strife. It was heartening to hear the story, first hand for me as I was fortunate enough to meet the founder of Tahmina International in Gurgaon recently. She spoke so passionately about their maiden project, Afghan Saffron and Saffron-infused Teas, that I was moved. To see a brand so young and so brave, with such a strong vision to make the world a better place fills me with pride. To be able to get one of Afghanistan’s best luxury products saffron to international markets by connecting local farmers, employing Afghan women, and helping to develop an industry that can offer meaningful alternatives to an illicit drug economy is so meaningful. Tahmina breathes and lives this dream. They work hand in hand with communities, speak the local language fluently and are extremely proud of the quality of saffron made available to the international market.And proud Tahmina should be. I take in strong whiffs of the saffron as I pry open the beautifully designed box. When I first saw the branding and packaging, I was smitten. It was love at first sight. The colours, the design, the branding, the concept. For me, everything works like magic! And believe me, try a few strands of Tahmina’s saffron, and you will know what I mean. As the world’s most expensive spice sees a growing demand internationally, the popularity soaring, it’s so easy to fall prey to poor quality saffron.While Afghan saffron struggles to demand a good price in the international market, currently priced almost a seventh the price of Spanish saffron, Afghan saffron has been named the best in the world by the International Taste & Quality Institute for three years running. Given the relatively newer and largely underdeveloped saffron industry in Afghanistan, proper development and branding of this quality product should fetch it recognition and the price that is rightly due. Tahmina is working towards shaping this future, raising hopes to rewrite their story!And if the saffron is as good as this, it can only be a win win situation for all. The flavours became deeper chilling in the fridge overnight, the cheesecake beautifully fragrant. It tasted like heaven! Light, silky, smooth, sensuous, all the flavours tying in beautifully. It’s a luxurious yet simple cheesecake to bake. I often bake large cheesecakes, but this time chose to bake little and medium-sized ones.The fun part was dressing them up with the saffron mascarpone frosting, then adding the garnish. I love how pretty all the colours look, like a dessert worth celebrating. The Saffron Cheesecake can be made a day or two ahead, frosted a day ahead too. It holds really well, so in many ways is the perfect dessert for a special celebration.And one last word before I leave you, do try their Saffron Black Tea Blend too. I’m not a huge tea drinker but I love iced tea in summer. I made a cold brew with the tea bags {look at that colour!}, sweetened it with a little honey, and added pomegranate pearls to the glass. So refreshing, and bursting with saffron flavour. So potent! I’ve got another saffron dessert brewing in my head as I write. Another time perhaps…
Saffron Cheesecake …the best thing ever! Smooth, beautifully flavoured, most addictive, so satisfying. I know I’ve said this before, but honestly, this is my ALL TIME favourite cheesecake. Flavouring this beautiful recipe is a very special product, the best quality saffron I’ve ever used from Tahmina International.
Prep Time 10 minutesminutes
Cook Time 1 hourhour
Total Time 6 hourshours10 minutesminutes
Servings 8people
Ingredients
Biscuit base
200gdigestive biscuits
25gpistachiosfinely chopped
50gunsalted butter
1pinchsaffron strandsgenerous
Saffron Cheesecake Filling
150gmascarpone
175gcream cheese
300gsweetened condensed milk
200gsingle cream
25gcornflour
3eggs
1/2tspvanilla bean paste
1tspsaffron strands
Mascarpone Saffron Cream
100gmascarpone
50gwhipping cream
15g{1 tbsp} icing sugar
1pinchsaffron strandsgenerous
To garnish
saffron strands
Pistachio slivers
Organic rose petals
Instructions
Biscuit base
Preheat the oven at 180C. Prepare one loose bottomed 8-9" round tin, or smaller tins as desired. Lightly grease the inside, and wrap the outside with heavy duty foil. Place on baking tray.
Place all ingredients except pistachios in jar of processor. Process until fine breadcrumb like mix. Stir in chopped pistachios.
Turn into prepared tin, press gently. Bake for 10 minutes. Cool on rack, then top with saffron cheesecake filling.
Saffron Cheesecake Filling
Place all ingredients other than saffron in jar of processor. Blend for 30 seconds to a minute until well mixed together. {I used the Thermomix, Speed 7, 20 seconds}
Add the saffron strands and mix in on low speed {Thermomix, Reverse speed 4, 5 seconds}
Pour over biscuit base. Pour about 1 cup of water into baking tray.
Bake 170c for an hour/until slightly firm to touch. Cool completely, then cover and chill overnight.
Mascarpone Saffron Cream
Place whipping cream and sugar in a large bowl and whip to medium stiff peaks. Add mascarpone and whip on slow speed until blended, then add saffron strands and mix in on lowest speed for 20 seconds.
Transfer to piping bag fitted with star nozzle. Pipe over chilled cheesecake.
Garnish with pistachio slivers, saffron strands and fresh, organic rose petals.
This Dark Chocolate Panna Cotta recipe post is somewhat special for me and I’ll just tell you why! Other than the dessert being drop dead delicious of course, the recipe share on my blog comes along as I struggle to feed my hungry blog. I’ve been traveling a bit of late, and sometimes things get too hectic. In the midst of all that the poor blog suffers.There was a time where if we had broadband network issues, I’d throw a royal fit, mope for hours and nothing at all would get done. I wouldn’t even feel like shooting the dessert I created because what was the point anyway thoughts ran through my head. All that’s now history and it’s thankfully been that way for a while. Honestly, once you get used to a good or rather a great network, life seems SO EASY! Of course it’s not a great idea to get addicted to the net, but if your work revolves around it, you need certain comfort levels that are assured, and my Airtel 4G network does more than that!Hmmm where do I begin? It’s to strange that when you begin thinking about how basics we take for granted make life so much better, it surprises you and how! Makes you think too! For something as simple as this blogpost, I wrote it up while sitting at the airport in Hyderabad a couple of nights ago. Just what I love about a dependable network. Transferred the images from my cell phone in seconds, and these are heavy files mind you. It was as easy as quick basic editing online, uploaded to the blog in seconds and I was good to go.The speed is great. I’ve used this network forever, and it just seems to get better and better. There’s no way I am changing it. In Hyderabad, I enjoyed snappy Airtel 4G speed, uploading stories non stop to my Instagram handle.And just a few days before Hyderabad, we visited Tanhau, a boutique resort in Ghweri, Uttarakhand. It was SO REMOTE that cell networks barely worked, yet even there I managed to download high res files from my wireless SD card to my cell, then shared them over wifi to stories on Instagram. A nice set of Tanhau Tales actually if you’d like to stop by and see the highlights on my Instagram handle!Being connected all the time has made my life simple and my work stress-free, leaving me so much time where it matters. Anyone who depends on connectivity and networks will know what I mean.I’ve made this recipe a couple of times already. It’s that good! Try it and tell me if you love it as much as I do! Why experiment when others have?
Food for thought? Choose your recipes wisely. And your mobile network too!
Delicious, divine, sinful and silky, if you love a good panna cotta and chocolate is your flavour, then dive right in! This might just be the dessert you are looking for!
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 4 hourshours20 minutesminutes
Servings 6people
Ingredients
500gsingle cream
2 1/2tspgelatin
125mlwhole milk
120gbrown sugar
150gdark couverture chocolate52%
Instructions
Sprinkle the gelatin over the warm milk and leave to soften.
Meanwhile, put the chocolate, cream and brown sugar into a heavy bottom pan, and simmer over gentle heat.
Stir the cream mixture and take off heat when small bubbles begin to appear around the edges at the bottom. Stir in the gelatin mix. Taste and adjust sugar if desired.
Allow to cool until lukewarm, then pass through sieve and pour into serving glasses/bowls.
Chill for at last 6-8 hours, better overnight.
You could pour unsweetened single cream on top for a colour variation, and berries if you like. Finish with a dusting of chocolate shavings. That's optional
“I cook with wine, sometimes I even add it to the food.”
W.C. Fields
Wine marinated chicken taco bites turned out to be such fun little bites, and a great snack to serve, with wine perhaps? Though not traditionally used in a marinade, wine adds nice flavour to meats. It acts as a tenderizer too of course, the acidic component in wine replacing or adding to vinegar or lime juice. Experimenting is always good, and this was real fun. I decided to do mini tacos as finger food. There’s something about small portions that is very charming!I used a Sauvignon Blanc from Big Banyan Wines, a crisp dry white wine with herby undertones. It’s a nice summery wine, perfect for warm summer days like these. The addition of wine to the marinade worked quite well here, and blended in brilliantly with fresh coriander and lime juice. I also threw in a ripe, red tomato into the marinade while blending to draw in some salsa flavours. It’s tough to load mini snack bites with too much I thought, so better add as much to the marinade. The tomato worked well too, with the wine adding perfect acidity. Other flavours that complimented it were lime zest, a dash of lime juice, a small fresh chili, some roasted cumin powder {bhuna zeera powder} and a nice smoked paprika. Ooooh and finally a load of fresh finely chopped coriander. All staple pantry ingredients inspired by Mexican cuisine. You can always experiment with other ingredients or cuisines. Makes life interesting!It’s always fun to cook with wine, and it never disappoints. These lamb chops in red wine are firm favourites at home, and I’m adding the chicken tacos to the list. It’s simple, it’s flavourful and so versatile. I’ve made the marinade for the filling several times already because it is so simple and convenient. With just a 10-30 minute marinade {if you don’t have more time}, the chicken is cooked in about 15 minutes and you’re good to go.I did mini wholegrain tacos with the wine marinated chicken, also normal tacos, quesadillas, a salad, a grilled sandwich, even topped a quick pizza with it. Just what I mean by versatile!Make a batch, cook it and keep for a couple of days. Use as you go. In this fast paced life, where if you are like me, laundry, grocery, dogs, kids, everything demands attention. I haven’t even begun talking about working on recipes, food styling projects, photography etc. Did I really forget social media? Yes, a chunk of my times disappears on Instagram which I find so inspiring. Are you there yet? You can find me on Instagram@passionateaboutbakingSo, to cut a long story sort, this wine marinated chicken is the perfect make ahead or quick prep thing to make if you’re looking for new ideas to work with chicken, or new snack ideas. I like to finish it off the taco bites with a generous glug of garlic infused olive oil, a dusting of smoked paprika, and a drizzle of sour cream. I also brushed the mini tacos with the garlic oil and grilled them until crisp. You could always serve the wine marinated chicken in lettuce wraps too.
Wine marinated chicken taco bites turned out to be such fun little bites, and a great snack to serve, with wine perhaps? Though not traditionally used in a marinade, wine adds nice flavour to meats. It acts as a tenderizer too of course, the acidic component in wine replacing or adding to vinegar or lime juice. There's something about small portions that is very charming and these mini tacos as finger food are just right.
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4people
Ingredients
Tomato Wine Marinade
1/2cupBig Banyans Sauvignon Blanc wine
1tomato
1tspsmoked paprika
3clovesgarlic
Salt & pepper to taste
Zest and juice of 1 lime
1tbsproasted cumin powder
1/2cupfresh coriander, finely chopped
500gboneless chicken breastcut into strips
2tbspGarlic infused extra virgin olive oil
6Wholegrain tacos
Topping
2-3tbspjalapeno cheese spread
salad greens, bell pepper, garlic greens
2tbspsour cream
Garlic infused extra virgin olive oil and smoked paprika
Instructions
Tomato Wine Marinade
Blend all ingredients for marinade until smooth. Taste and adjust seasoning. Mix the chicken with finely chopped fresh coriander and lime zest strips well into the marinade. Leave for at least 10-15 minutes/ one hour.
Wine marinated chicken
Heat garlic infused olive oil in a heavy bottom pan. Once hot, add the chicken in one flat lot. { Don't overcrowd the pan. Do it in 2 batches if required}. Sprinkle over with fresh chopped coriander, cumin powder, lime juice, smoked sea salt. Cook until done. Taste and adjust seasoning adding more lime juice etc if you like. Keep warm.
Assemble
Cut out 2-3" circles out of the tacos using a cookie cutter. Brush with garlic infused extra virgin olive oil, and place for a minute or two on a very hot grill pan.
To each mini taco circle, add a spread of cheese spread, top with lettuce, juliennes of bell pepper. Top with cooked chicken.
Sprinkle over smoked paprika, a drizzle of garlic infused olive oil, a scatter of garlic greens. Finish off with a drizzle of sour cream. Serve immediately.
“I use a lot of spices, fresh veggies and fruit, extra virgin olive oil, nuts, avocado, soybeans and organic ingredients as often as possible. We need fat in our diets and using the healthier fats is key.” Todd English
Polenta Cheese Crackers {and canapes} and a cracker of a dip. The oh-so-delicious smooth Eggplant Melon Seed Dip comes together in seconds. Both the crackers and the dip are beautifully flavoured by an earthy, deep, aromatic organic garlic infused extra virgin olive oil from @Azafraninfusions.If you’ve been here often, you might have heard me say that garlic is my most favourite ingredient of all time, and more often than never, savoury is what my palette yearns for. I might bake a lot of sweet stuff, but when it comes to my taste-buds, it’s savoury all the way. I’ve attempted to infuse extra virgin olive oil a couple of times but I find the process tedious. I also find particles that get left behind which I fear might carry bacteria in the long run. So when Azafran Infusions came into my life, I was absolutely delighted.What’ s not to love about an infused olive oil? The flavours/aromas are rich, deep, earthy and add oodles to the dish. Also, the range is really nice. In the sense, I would use garlic, chili and basil most often and Azafran offers all three. However the brand scores even more brownie points. The infusions use organic products which is probably why the aromas are so deep. Great branding too.With this wonderful olive oil on hand, it was time to put it to test. Quick check of the pantry and fridge and I knew just what I wanted to make. Polenta crackers and a nutty eggplant dip. Both are simple, quick one bowl sort of recipes. A good handy stand mixer and blender can work magic in any kitchen. That magic can only come alive with quality ingredients. Both the crackers and dip turned out flavoursome and delicious. Paired together they created magic!!To get the cracker dough together, I threw in some grated cheddar. I love cheese in crackers. I always add garlic to crackers and this time my work was cut out! A generous glug of the garlic infusion from Azafaran and I was sorted. Gentle flavours of earthy garlic escaped from the oven the minute the crackers were done. So yum!!And what is dip without garlic. Yes indeed, another convenient glug into the blender brought out beautiful flavours. Make both the crackers and dip in advance. I have a mini pie pan so made some canapes as well. I love how pretty they look, and that they add an interesting dimension to a snack platter. I always try and make some while rolling out crackers. The dip gets thick once chilled, thick enough to pipe into canapes. Top the dip with slivers of fresh garlic, pomegranate pearls, fresh basil and a drizzle of the infused oil. Then sit back and enjoy!Other ways to enjoy oil infusions are in salad dressings, stir fries, marinades, over pizza, in bread, drizzled over bruschetta, as a dipping oil to serve with bread. Extra virgin olive oils in prettily packaged glass bottles are a charm. Always works for me. These make great gifts as well, don’t you think? I’m hoping the future sees more beautiful flavours added. On my wishlist might be rosemary, Italian herbs, orange, lime, sage …
…until then, I’m really loving using these three!
Polenta Cheese Crackers {and canapes} and a cracker of a dip. The oh-so-delicious smooth Eggplant Melon Seed Dip comes together in seconds. Both the crackers and the dip are beautifully flavoured by an earthy, deep, aromatic organic garlic infused extra virgin olive oil from @Azafraninfusions.
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 4people
Ingredients
Polenta Crackers & Canapes
1/2cuppolenta
1cupall purpose flour
1tspbaking powder
1tspsmoked sea salt
1/4cupAzafran infusions (garlic)
50ggrated cheddar
1/4cupwater {as required}
Eggplant Melon Seed Dip
1eggplant, roasted, cooled
1/4cupAzafran infusions (garlic)
1/2cupmusk melon seeds
1/4cupyogurt
1limeJuice of
1/2tspsmoked paprika
Smoked sea salt to taste
Fresh basil, pomegranate pearls, garlic slivers and roasted chilli flakes to garnish
Azafran organic garAzafran infusions (garlic) to drizzle over
Instructions
Polenta Crackers & Canapes
Place all ingredients except water in bowl of stand mixer. Mix on low speed for 1 minute.
Add in enough water to make firm pliable dough. Leave to rest covered for 10 minutes while you preheat the oven.
Preheat the oven to 190C.
Roll out as thin as possible on a lightly floured surface and cut out with fluted cookie cutter {or in any shape you wish}.
Reduce oven temperature to 180C. Transfer cutout crackers to a parchment lined baking tray and bake for 15 minutes, until the edges begin to get slightly golden.
Cool completely on cookie racks.
Note: You can make canapes the same way but in a mini pie pan if you like.
Eggplant Melon Seed Dip
Place all ingredients in bowl of blender and process until smooth.
Taste and adjust seasoning. Transfer to a bowl, cover firmly and chill until ready to serve.
Garnish with fresh basil, pomegranate pearls, garlic slivers and roasted chili flakes. Drizzle over Azafran Infusions (garlic)
Serve with crackers, or pipe into canapes.
Note: makes 1 1/2 dozen crackers + 1 dozen canapes
