Sweet

Kale Salad with Pecans, Cranberries, Apple and Baby Radish

Is there a thing such as ‘Blogger’s Block’, you know, like writer’s block? Essentially, I too am writing, but just online and on a blog, so does that make me not a writer? I’m not so sure about that hypothesis, but what I am sure about at this hot, humid, sticky moment in the beginning of what threatens to be a horrendous summer, is that I have a case of whatever block you may term it. So now coming to the crux of my irrelevant public analysis of what block I am being plagued by – I am basically looking for an excuse to not continue tapping my fingers feverishly over the keyboard, as if it is a mission which I cannot fail.

But today, I am going to delve right into this beautiful, summary and fresh salad recipe. I know I’m (fashionably) late to join the Kale Revolution – but better late than never! This salad first came together as a beautiful mish-mash of ingredients in the fridge plus a big bunch of kale that was incredibly inviting at the supermarket, I had to get my hands on it. I started with apple, to add a bit of sweetness to the otherwise bitter kale, but this batch of american kale was far from bitter! Adding some thinly sliced baby radish, plump ruby red cranberries, toasted pecans, white & black sesame seeds and a few tablespoons of garlic scented cheese (you can easily substitute cheddar or crumbly cheeses like feta or goats cheese) with a basic and effective honey mustard vinaigrette to tie it all together!

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Fruit & Nut Chocolate Slab (without the extra calories!)

Yes, its true. Chocolate can save the world, one tongue at a time. And my quick and easy recipe combines fruit and nut mix with semi sweet chocolate, perfectly forming a Fruit & Nut Chocolate Slab (without the extra calories!). Remember, because I use semi sweet chocolate, I am effectively lowering the calorie count, and by adding nuts and dried fruit – we counter the bitterness of the chocolate with a hullabaloo of a mixture of chewy, crunchy and crispy! Now I do not obviously advise eating slabs by the handful, rather having a 1 or 2″ square would be enough to give you your kick of sugar, without the unnecessary guilt!

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Christmas Baking: Strawberry Shortcake

Want to make a desert this festive season?

But you want it to be quick, simple, lacking any kind of technique?

And most importantly, need it to look rustically perfect?

Well, have I got all those criteria marked off, and more!

You see, my Strawberry Shortcakes not only make the best and most beautiful centrepiece to your table this festive season, but take literally no time to make, use fresh in season luscious strawberries and is topped off with vanilla bean infused whipped cream. How do you not salivate?! And with christmas around the corner, the redness of the strawberries make the desert look even more festive and inviting!

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Potato Chip Cookies with Chocolate Glaze a.k.a. Magic Cookies

After a lot of introspection, I’ve realised that there are very very very few cakes I love. I know it sounds odd, but I don’t love any and all cake. I love pies, brownies, cookies, tarts, blondies, bars, you get the drift. All that being said, I love experimenting and baking cakes, in all shapes and sizes, and worry not, I shall continue to do so! I haven’t quite mastered layering and the tapestry of it all, but I always remind myself that the joy of baking is in the baking itself, and creating a unique piece of my heart.

Most of the time, I don’t end up eating any of the cake I’ve made (exceptions include tasting the batter, frosting, etc while assembling, but rarely stretching to the end product) – but I am known to sneak cookie crumbs (cough cough whole cookies).

Wait, what?

Potato Chips? In a cookie?

With Chocolate?

So bad, it’s good!

I adore the idea of a little bit of salt in my desert, and even more my favourite additions like popcorn – so this time, it’s another all time classic – potato chips! Inspired by @smittenkitchen’s potato chip cookies, these ones are elevated for the festive season at hand, by the addition of a chocolate glaze a la jackson pollock (yes, I’m rather artistic). I tried a dozen of the cookie without the chocolate – but (shockingly) preferred it with the chocolate (yeah, like duh). There’s a fine line on these delicate cookies between too much and too little chocolate – so try and follow your gut and not that trigger happy hand while pouring the chocolate!  Read more…

Lemon Brown Butter Tart + My Latest Crush

As is typically the case when a brilliant new book hits the market (especially by some of my favoured sources of inspiration) I waste little time getting my hands on it. By some gross error, I landed up ordering this gem a tad behind schedule, but oh, it is so worth having in my arsenal! I’ll admit, a lot of the main meals are primarily not vegetarian, but the other chapters {Meatless Mains, Vegetables} quickly make up for that. What I love about this book is that it is an amalgamation of people’s favourites, by phenomenal chefs/bloggers/geniuses, and genuinely meant to be catered towards honest home cooking – none of that layered and complicated deconstructed stuff! Hence, I used two recipes from the book as inspiration for my Lemon Brown Butter Tart. The first is Paule Caillat’s Brown Butter Tart (which BTW is ridonkulously easy) and the second is Elizabeth Falkner’s Eggless Lemon Curd.

Right so in case you thought that this is my latest crush, it isn’t. I mean, I love recipe books and all, but this crush is totally legit. And Yellow too! It’s none other than the  Read more…

Breakfast Like a Queen

Off late, I’ve been steering away from the home-style Indian hot breakfasts, not because I don’t enjoy them, but because I just felt my body getting a bit sluggish and almost screaming for a change! Also, I’ve generally (i.e. for about a decade) been a big fan of breakfasts comprising of muesli, granola, fresh berries, dried and fresh fruits and beautiful yoghurt. Yes, breakfast looks and tastes pretty this way, but it’s also packed with fresh and super nutritious foods. I love adding compotes too the mix, especially when fresh strawberries are in season. I’m tempted to try out a cherry compote, inspired by the bounty of cherry in the city off late (and it has absolutely nothing to do with the fact that using my cherry pitter is oh-so-much-fun!), but haven’t gotten around to it just yet!

I recently discovered a brand of Greek Yoghurt called Epigamia (by the same people behind Hokey Pokey Ice Creams), which I must admit, I really enjoyed. One of the biggest selling points to me personally is, that it is a local homegrown brand, selling products at par with the world markets. This also very efficiently beats my mundane process of leaving homemade skim-milk yoghurt to drain overnight, resulting in a silky greek yoghurt consistency by morning. Here are the two combinations I’ve attempted to create over the last week, with more and more to come! Read more…

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