Grapefruit Vanilla & Black Pepper Granita

I am hit with two realisations after this. First, I love citrus fruits in cold frozen form. I just feel they really enhance their flavour and keep it very, idk, pure so to say? I love a good lemon tart but lemon sorbet > lemon tart anydayy! It just tastes more lemony you know? Okay I know I’m sounding weird lol. (Might add that to my list of realisations now :P) But I hope you get what I mean.

Second, plans don’t work for me. I have never been much of a planner anyway but whatever little, they just don’t seem to work for me. I tend to slack a lot more. I’m a slacker planner. (HAHA, definitely adding a third realisation now!) To give you an instance, I had been planning to make a green apple granita for a MONTH now and guess what, I made it only yesterday. This one, on the other hand, was never in my radar. Until yesterday, when I visited my regular fruit guy and spotted these gorgeous grapefruit. I was down to work as soon as I reached home. You see? I certainly take my spontaneity streak very seriously 😀

Grapefruit pepper granita

Coming to this. You know the feeling you have when you taste a certain something and there’s an instant smile on your face? This is just one of those things. Even for somebody like me, who’s in the kitchen every single day, it’s rare. Trust me. I’m not talking about extremely good tasting stuff, well, that’s always there. But this is like that happy feeling when your soul is just blessed. 🙂

I wasn’t expecting something very extraordinary with this granita. In fact, I wasn’t even planning to share this recipe until I tasted it. This was like my eureka moment lol. Okay, maybe no haha. I especially love the addition of black pepper here. You guys know anything weird excites me. To my surprise, grapefruit and black pepper is in fact a very extensively used combination. I didn’t know that. But no wonder it is because this stuff tastes amazing! It’s the right amount of sweet and sour, with just a kick of spice from that black pepper. And the vanilla extract just binds everything together. Winner no? It’s definitely a keeper and you will realise why after you try it. No kidding!

Grapefruit pepper granita 2

Serves: 4

Ingredients 

  • 200 ml freshly squeezed grapefruit juice ~ ( 2 medium )
  • 45 gms castor sugar
  • 60 ml water
  • 1/2 – 3/4 tsp freshly ground black pepper *
  • 1/2 tsp vanilla extract

 

Method

  • Heat sugar and water in a medium saucepan over medium heat until the sugar dissolves.
  • Add the grapefruit juice and simmer for 30 seconds. Remove from heat.
  • Stir in the vanilla extract and ground black pepper. Start with 1/2 tsp and add more pepper if you feel the flavour isn’t enough. (Don’t go overboard as the flavour will get more pronounced on freezing).
  • Pour into an airtight container and freeze for 8 hours or overnight, stirring using a fork every hour or so to break any frozen parts into large crystals by dragging a fork across the surface. It can hold, covered, for a few days at this point (although it’s a good idea to give it the fork treatment every once in a while so that it doesn’t harden up.) To serve, drag the fork across the surface and scoop the ice crystals into a pretty glass and serve.

 

Notes:

*- I highly suggest using freshly ground black pepper over black pepper powder since it is more subtle and gives a smoother flavour.

 

Send over a picture if you do give this a try using the hashtag #MyYummySpatula and tag @myyummyspatula. Can’t wait to see all your recreations! ❤

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Fluffiest Pancakes (Vegan friendly)

Do any of you feel tired (and dare I say a little apprehensive) of always having to google recipes every time and have a whole hit and trial session? Now even as a consumer, it’s just so exhausting to try recipes from different sources every time, in hopes that it turns out well. And having done that a million times personally, I can vouch with full credibility that it’s not the most exciting feeling. I have had far more failed recipes than successful ones in the past but thankfully, as a food blogger, I have indeed learnt a few tricks of judging a recipe. Nevertheless, I still have failed recipes every now and then- yes, a long way to go still. However experimental I am, I always like to have a fall back option, almost like a cushion- where I know I won’t be disappointed. Having been at the receiving end, I wish this little space can be that trusting friend for you- just like a cushion at the comfort of which, you know you will not be disappointed. ❤

Speaking of comfort, you know what’s pure comfort? Pancakes. YES! Now honestly, pancakes aren’t something I make on a regular basis, but for the rare times that I do, I never had a go-to pancake recipe that I absolutely loved (part of the reason I never made them often I guess). Until now. This it it. I have found it and I see the frequency of pancakes rising in the future. 😛 I’m not kidding. My sister, who almost hates pancakes, has had these two days in a row now. Surprising, eh? Not so surprising once you make them. So fluffy, so satisfying, super easy, very healthy and also vegan! WHAAT?! I see you need these in your life. Am I right or am I right? Happy breakfast-ing everybody! 😀

Vegan pancakes.jpg

Vegan pancakes 2.jpg

Recipe adaptation: Wallflower Kitchen

 

Makes: a stack of 6 pancakes 

Ingredients

Dry ingredients:

  • 1/2 cup whole wheat flour
  • 1/4 cup amaranth flour (or sub whole wheat flour)
  • 1 tbsp cornflour
  • 1 tsp baking powder
  • 1/4 tsp cinnamon powder (optional)
  • 1 tbsp chia seeds

Wet ingredients:

  • 2 tbsp light olive oil or sunflower oil (or any other mild flavoured oil)
  • 3 tbsp maple syrup or honey (if not vegan)
  • 1 tsp apple cider vinegar
  • 1/2 cup almond milk or any other plant based milk
  • 1/2 tsp vanilla extract

 

Method

  • Whisk the dry ingredients in a large bowl.
  • In another large bowl, whisk the wet ingredients until well combined.
  • Make a well in the centre of the dry ingredients bowl and slowly pour in the wet ingredients, whisking lightly. Mix well until no lumps remain.
  • Heat a non stick pan/griddle over low-medium heat. Once the pan is hot (not burning hot though), brush a little oil. Using a small ladle, pour the pancake batter onto the hot pan and let it cook for 45-60 seconds on one side or until small bubbles form  on top (key to ensure the other side is cooked).
  • Flip the pancake gently and let it cook for another 45-60 seconds, until golden brown. Continue till the batter is over.
  • Serve warm with your choice of syrup or my favourite- Nutella, chopped bananas and crushed walnuts!

 

Send over a picture if you do give this a try using the hashtag #MyYummySpatula and tag @myyummyspatula. Can’t wait to see all your recreations! ❤

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Chocolate Swirl Mousse Bars

Although you don’t really need a reason to celebrate Chocolate, it’s always fun to have little occasions to look forward to. Well, if I’m being honest, I never remember these “days” but this time I did, yay! These bars are the product of my memory lol (and my labour). I made these to celebrate ‘World Chocolate Day’ but who am I kidding? Everyday is chocolate day in my kitchen 😛 The only difference being, this time I digressed to a more indulging side. These are so easy to make and I mean like a lazy person easy- with the best results! The best kind of treats, ya?

In all honesty, these photos do not do half the justice to how sinful these bars taste. I mean, you might wanna change into your sweatpants for these but oh, how they are worth it! 😀 It’s all about the balance really. I’m all for living a healthy lifestyle and how much ever I love baking, surprisingly enough I’m the last one to actually reach out for desserts but in my mantra, occasional indulgence is in fact healthy- healthy for the mind and the soul. You see, till the time it makes you happy. So get your baking hats on and indulge like a boss! B)

Mousse bars.jpg

Mousse bars 2.jpg

Chocolate mousse bars

Makes: 9 bars

Ingredients

For the crust

  • 150 gms oreos
  • 50 gms unsalted butter

For the chocolate mousse

  • 200 gms good quality semi sweet chocolate
  • 1 1/2 tsp coffee powder
  • 1/4 tsp red chilli powder
  • 220 ml whipping cream
  • 1/2 tsp vanilla extract

For the white chocolate swirl

  • 100 gms good quality white chocolate
  • 2-3 tbsp milk
  • zest of 1 lemon
  • 3-4 shortbread biscuits, crushed

 

Method

For the crust

  • Line an 8″ square baking tin with baking paper.
  • Blitz oreos and butter together in a food processor until slightly sticky and crumbly. Pour into the prepared baking tin and press down using your fingers to flatten the top. Refrigerate till use.

For the chocolate mousse

  • Place the chocolate, coffee powder and chilli powder in a heatproof bowl and melt over a double boiler until smooth. Let it cool.
  • Whip the whipping cream and vanilla extract on high speed until soft peaks form. Gently fold in the cooled chocolate to incorporate well. Do not mix rigorously or you will deflate the mousse.
  • Pour the mousse over the chilled crust and evenly spread using a spatula. Cover with cling film and refrigerate for min. 2-3 hours.

For the white chocolate swirl

  • Melt the white chocolate and milk in a microwave in intervals until completely melted and smooth.
  • Add in the lemon zest and the crushed shortbread biscuits and mix well.
  • Pour the white chocolate mixture over the mousse and swirl using a toothpick. Add more crushed shortbread biscuits on top if you wish and gently press down to stick. Refrigerate for another 10-15 mins before slicing into pieces. Best served chilled.

 

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Mango Basil Ginger Sorbet (No churn)

Hola peeps!

How’s everybody been doing? It’s been a while since we actually interacted, hasn’t it? I have been very low key and also realised that I haven’t really talked about the changes that’s taken place over the past month or so. So, just to give you guys an update – not that most of the people reading this care, or are supposed to care, I feel it’s essential to sort of give you guys glimpses of my life since we are mainly connected through a screen.

For those of you who follow me on Instagram, you already know that I’m back to Nepal. It feels great to be back home for good (at least for a while) after being away for so long, especially back to my baby- Honey. Oh, he’s the cutest dog ever! ❤ Although I like being home, there’s only so much time I can spend here. Don’t get me wrong, I love the whole calm and relaxed living here, all the luxuries that come with being at home. But I’m definitely more of a city person, with all it’s vibrancy, chaos and fast life. Anyhow, still settling in, and I feel it’s gonna be a good time. One of the things I look forward to the most are the Saturday Farmer’s Markets. What bliss! I never thought I could find blackberries or kale here! I was secretly doing my happy dance when we spotted a basil plant last Saturday and I have been wanting one since forever! I’m sure you must have gauged my love for farmers market by now. Hehe.

Now that we have a full fledged basil supply, I wanted to try the whole Mango-basil combination. Somehow sorbets tend to be my go-to for experimenting with new flavours, plus summersss. Added a little of ginger to give an extra kick and oh boy! When my dad just casually asks for seconds and thirds, you know it’s pretty damn good! He’s such a kid when it comes to desserts, haha. So if you don’t want to take my word for just how good this sorbet tastes, take my dad’s! #DadApproved 😛 I also got the MOST amazing trick to make the smoothest of sorbets without using a churner!! I know right!! You’re welcome! :*

Mango basil ginger

Mango sorbet

Mango basil sorbet

Ingredients

  • 3/4 cup water
  • 1/4 cup sugar *
  • 2 1/4 cups mango puree (about 3-4 large mangoes)
  • 2 tbsp basil leaves, chopped
  • 1 tsp ginger, grated

Method

  • Heat water and sugar in a heavy pan until the sugar has dissolved completely. Let it simmer on low heat for 2 mins. Let it cool.
  • Add the mango puree to the sugar syrup and stir well. For a lump free sorbet, sieve the mango puree before adding to the sugar syrup.
  • Stir in the chopped basil leaves and the ginger. Pour into an airtight container. Line the surface of the sorbet with cling film to avoid ice crystal formation. Freeze until frozen, whisking every hour or so.
  • When the sorbet is frozen, break into chunks and blend for 30 seconds – a minute, to break the ice crystals. Freeze for minimum 4 hours. Serve plain or with toasted coconut flakes.

 

Note:

*- Adjust the sugar depending upon the sweetness of mangoes.

 

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The Best Chocolate Mud Cake (Eggless)

It might seem a little boastful of me to say that, but my confidence stems from all the appreciation this cake has received. It was my brother’s birthday a few days ago and it’s almost like betrayal if anybody even thinks of ordering a cake from the bakery, haha. So, as a designated baker of the family, I whipped up this easy Chocolate Mud Cake with a dark chocolate-espresso ganache frosting, salted caramel filling and loads of caramel popcorn. As you might have guessed, the cake was such a hit amongst everybody! Yay!  The fact that it’s eggless makes it all the more accessible (and pleasing) to a larger crowd. To make it a tad bit more exciting, it all comes together in ONE bowl, quite literally! But hey, that’s not the most exciting part, is it? The most exciting part is that this cake is a chocolate heaven for all chocolate loverss- which basically covers everyone right?! Now we are talking, yes! 😀 I mean, come on! It is World Chocolate Day after all 😀

To be a bit of a nerd- what is a mud cake exactly? Mud cake is essentially a really moist, dense cake with a tight crumb. The tight crumb and sturdy composition is achieved by baking the batter at a low temperature for a longer time. Two of the basics of a mud cake are butter and chocolate- quite literally the stars. Using melted chocolate also helps in that intense chocolate flavour over cocoa powder. I don’t like chocolate cakes that use cocoa powder- there I said it! I feel they are a tad bit dry and also lack that intense chocolate flavour- which is the opposite of how I like my chocolate cake. That’s just my personal liking though. Therefore, a chocolate mud cake is definitely a win for me! 😀 They are great for layered cakes, and this one in particular tastes pretty damn good! So have a piece or two, or maybe the whole cake- don’t worry, nobody’s judging 😛

Chocolate caramel cake.jpg
Please ignore my amateur frosting skills

Chocolate caramel cake 3

Recipe adaptation: Donna Hay

 

Makes: two 7″ inch layer cakes

Ingredients

  • 250 gms butter
  • 200 gms good quality semi-sweet chocolate
  • 330 ml milk
  • 240 gms coconut sugar or castor sugar
  • 1 tsp vanilla extract
  • 2 chia eggs *
  • 260 gms all purpose flour
  • 30 gms unsweetened cocoa powder
  • 1 tsp baking powder

Method

  • Line two 7″ baking pans with baking paper. Set aside. Preheat oven to 150 C.
  • Sift together the flour, cocoa powder and baking powder in a small bowl. Keep aside.
  • In a heatproof bowl, add the chocolate, butter, milk, coconut sugar and vanilla extract and melt over a double boiler- making sure the base of the bowl does not touch the simmering water. Stir occasionally to incorporate everything well. Once melted, let it cool slightly.
  • Whisk in the chia eggs to the cooled chocolate mixture. Add in the dry ingredients in parts, mixing after each addition.
  • Pour the batter equally into the prepared baking pans and bake each cake for 40-45 mins or until a skewer inserted comes out clean. Few moist crumbs are okay. Let it cool completely. Serve warm with a scoop of ice cream, or your favourite ganache frosting or a simple butterscotch/ salted caramel sauce.

Note:

* – Mix 2 tbsp ground chia seeds with 6 tbsp of water. Refrigerate for 10-15 mins. Chia eggs are ready.

  • Storing- Wrap the cake in a cling film and refrigerate for up to a week.

For the salted caramel recipe: Chocolate Caramel Tart

For the dark chocolate espresso ganache recipe: Cookies Coffee Parfait

 

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1 Bowl Vegan Walnut Brownies

I’m back home-which means no more sweaty days or feeling like I live in a furnace. One of the best things about coming home (apart from the fact that it’s home!) is the weather here in Kathmandu. If you have ever visited Kathmandu, you would know what I’m talking about. Hands down the most beautiful weather! In fact, it’s pouring as I write this. Oh how I love the sound of rain! ❤ Isn’t it the most satisfying thing EVER?! Okay, certainly we aren’t here to talk about the weather. I mean we could but these brownies deserve a lot more attention.

Speaking of which, you guys probably know how much I love baking brownies. I mean who wouldn’t? There’s literally nothing a batch of good old brownies cannot fix. That said, I’m also very finicky about my brownie. One of the things I cannot stand is people serving you dry cakes which taste like soap in the name of brownies! I mean, what even is that?! That’s like the opposite of brownies. Has anybody else ever witnessed that? If you have and if you despise it as much as I do, welcome to the club! Ever since I have started baking brownies at home, I never eat them outside- unless of course for research purposes 😛 Trust me, brownies are definitely one of the easiest things to bake. If you aren’t vegan or dairy free, I have the best brownie recipe for you guys. You’re welcome! And if you are, well, you’re in luck because I also have an amazing vegan brownie recipe for you! Win-win, eh? 😀

Vegan brownies1

I have said this in almost every post, but I’m gonna say it again- using good quality ingredients is the key to baking good desserts. They make so much of a difference in the taste as well as the texture- and I say this with experience. The same goes for brownies. It is absolutely essential to use a good quality dark chocolate since chocolate is the star ingredient here. They have a direct proportional relationship. The better your chocolate, the better your brownies taste. As simple as that. Okay, I think I have stressed enough on that, haha. I know vegan brownies don’t have the best reputation, and I don’t blame you for thinking the same. I wasn’t a fan of them myself- until I absolutely had to make them for dietary reasons. Being a brownie lover, I assure you this is the real deal. You’re never gonna know the difference and they taste just as decadent and soul satisfying- with so much lesser calories. Woohoo!

Vegan fudge brownies

Vegan brownie with ice cream

Recipe adaptation: Jamie Oliver Magazine

 

Makes: 9 brownies

Ingredients

  • 150 gms good quality vegan dark chocolate
  • 150 gms plain flour
  • 1/2 tsp sea salt
  • 3 heaped tsp unsweetened cocoa powder
  • 150 gms castor sugar or coconut sugar
  • 1 tsp vanilla extract
  • 5 tbsp flavourless oil
  • 220 ml unsweetened almond mik or plant based milk
  • 30 gms vegan dark chocolate chunks
  • 30 gms vegan white chocolate chunks *
  • 30 gms roasted walnuts

 

Method

  • Line an 8″ square baking tray with baking paper. Keep aside. Preheat oven to 180 C.
  • Melt the 150 gms of dark chocolate over a double boiler until smooth. Keep it aside to cool.
  • In another medium bowl, sift the flour, salt and cocoa powder together. Add the sugar and whisk well.
  • Pour in all the wet ingredients- vanilla extract, oil, almond milk and the cooled melted chocolate and mix well to combine properly.
  • Fold in the dark and white chocolate chunks along with the walnuts. Pour into the prepared baking tray and bake for 18-20 mins or until a skewer inserted comes out clean with a few moist crumbs. Cool completely before slicing into pieces. Serve warm with salted caramel ice cream.

 

Note:

*- If you can’t find vegan white chocolate around you, feel free to completely omit that. If you aren’t vegan, regular white chocolate works.

 

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5 Minute Energy Bites

While I cannot decide what to name these bad boys, I’m just gonna pop one into my mouth 😛 Energy bites have been a recent addition to my list of favourites. Well, can you blame them?! They are probably the easiest to make, after chia puddings of course! I’m a lazy girl, what can I say! 😀 But that’s just one of the reasons. My real reason stems from the fact that they are super yum and so filling, minus the guilt. What more could a person want?! So to put it simply, you NEED these in your life. I know I do! You’re welcome ❤

Energy bites.jpg

Cowboy energy bites2.jpg

Cowboy energy bites

Recipe adaptation: Cotter Crunch

 

Makes: 15-20 bites

Ingredients

  • 3/4 cup rolled oats
  • 1/2 cup almond meal
  • 1/2 cup shredded coconut
  • 1/3 cup dark chocolate chips
  • 1/3 cup peanut or almond butter
  • 1/4 cup maple syrup or honey
  • 1 tsp vanilla extract
  • 3-4 tbsp coconut sugar
  • 1/4- 1/2 tsp cinnamon powder

 

Method

  • In a small bowl, mix together the coconut sugar and cinnamon powder. Keep aside.
  • In another medium bowl, mix the rolled oats, almond meal, shredded coconut, dark chocolate chips, peanut or almond butter, maple syrup or honey and vanilla extract until everything comes together.
  • Roll into small bite sized balls and coat with the coconut sugar-cinnamon mix. Refrigerate for 20-30 mins or until firm. Store refrigerated in an airtight container.

 

 

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Roasted Plum Sorbet with Almond Crisp

I love summers. There, I said it! Despite living in Delhi for the past three summers (okay two), I STILL love summers. I know, god help me! 😛 But I just love the idea of warm shiny days, pretty floral dresses, beaches (YES!), and so many amazing YUM fruits. Just so you know, Delhi summer is NOTHING like that lol. Well, it’s the thought (idea) that counts (or so I would like to believe haha). Nonetheless, I love summers. Now that I’m back home though, the weather here is just SO good! It’s pretty close to my idea of summer, except for beaches of course. I think I can live with that. Speaking of home, one of the great things about home is the fresh produce from the garden. My mom likes to grow possibly everything she can. We have corn, cucumber, capsicum, tomatoes, cabbage, cauliflower, peaches, plums, pomegranate, avocados, rosemary, mint, and so on. You get the picture basically. Guess what was overflowing this time? Plums, yes! The juiciest and the most flavourful plums, god. It was only obvious I make something out of these beauties. 😀

Plums

Initially I was planning on making a simple plum sorbet, but so glad I stumbled upon this recipe.  It’s not my recipe but I wanted to share it with you guys nonetheless because THIS is gonna change the sorbet game for you! Roasted with vanilla bean and cinnamon, this sorbet is SO flavourful, with a hint of spice coming through. It’s a perfect combination of a tarty-sweet sorbet. What I love the most is that smooth texture! Can you believe no churner used? Trust me, you will never know. Just look at that texture!

Since plums tend to be a bit tart and the sorbet in itself is kind of tart and sweet, these almond crisps compliment the flavours really well, adding a slight crisp. Definitely a keeper this one! ❤

Roasted plum sorbet 1

Roasted plum sorbet

Recipe adaptation: Leite’s Culinaria and Martha Stewart

 

Makes: 4-6 servings

Ingredients 

For the roasted plum puree

  • 400 gms ripe plum, red or black
  • 10 gms granulated sugar
  • half a vanilla bean, sliced lengthwise
  • half a cinnamon stick

For the sorbet

  • roasted plum puree (see above)
  • 90 ml water
  • 60-75 gms granulated sugar or coconut sugar *

For the almond crisp

  • 2 1/2 tbsp butter
  • 50 gms castor or coconut sugar
  • 2 tbsp wholewheat flour
  • 30 gms almond meal (ground almonds)
  • 1 tsp orange or lemon zest

 

Method

For the roasted plum puree

  • Line a baking tray with baking paper. Preheat oven to 180 C.
  • Rinse and pat dry the plums. Slice into half and arrange them on the baking tray, cut side up. (You don’t have to remove the pit)
  • Sprinkle the granulated sugar over the plums. Tuck the vanilla bean and cinnamon stick among the plums and bake for 15-20 mins, until they begin to caramelise.
  • Let the plums cool to room temperature. Discard the pits and add the roasted plums into a blender, along with all the juices released. (You can discard the skin if you wish to, but I like to use them as well).
  • Blend until smooth. If you like a smoother texture, pour the puree through a sieve. Keep aside.

 

For the sorbet

  • Heat water in a saucepan. Add sugar and stir until the sugar completely dissolves. Once the sugar dissolves, let it simmer for 2 minutes. Remove from heat.
  • Add the roasted plum puree and mix to combine properly. Let it cool to room temperature.
  • Pour the mixture into an airtight container and place a layer of cling film on the surface to avoid ice crystal formation. Freeze until frozen, whisking every hour or so.
  • When the sorbet is frozen, break into chunks and blend for 30 seconds – a minute to break up the ice crystals. Freeze for 4 hours minimum.

 

For the almond crisp

  • Line a baking tray with silpat or baking paper. Preheat oven to 160 C.
  • In a small saucepan, heat butter and sugar over low heat until the butter has completely melted. Remove from heat.
  • Add the flour, almond meal and orange or lemon zest and whisk to combine everything.
  • Pour a spoon of the batter onto the baking tray and flatten with a palette knife or with the back of a spoon. Bake for 8-10 mins or until golden brown. Let it cool completely before lifting off the tray. Break into shards and serve with the sorbet.

 

Note:

*- Adjust the sugar according to the sweetness of plums.

 

 

 

No Churn Pina Colada Ice Cream (vegan)

Last summer this time, I was chilling on a beach and overdosing on Pina Coladas. Now that I think of it, Pina Colada might actually be one of my favourite cocktails. Unfortunately, Delhi has no beaches. The heat doesn’t even allow you to sit outdoors. But but, always look at the positive side: you can make Pina Colada Ice Cream! WHATTT!

I have recently started making ice cream at home, confidence boosted by this amazing – Berries Ice cream which was such a success. You can check it out if you haven’t already. I’ve also explained a brief science of making no-churn ice cream. This is another no-churn ice cream because honestly, I don’t have a churner lol. In fact, most people don’t. But that shouldn’t stop you from enjoying homemade ice cream. 😀

Pina colada ice cream.jpg

However fancy this ice cream sounds, the process is not at all fancy. If you wanna get a little creative and add a few chunks of pineapple here and there, go ahead! Feel free to substitute Malibu for White Rum in case you don’t have any Malibu at hand. The trick to getting a fluffier ice cream is to beat the coconut cream to soft peaks. Coconut cream essentially is liquid at room temperature and doesn’t whip up to soft peaks very easily because of low fat content. So make sure you have got yourself a VERY chilled (not frozen) can of coconut cream. I like to chill mine overnight or longer sometimes. That’s more or less about it. It’s really that simple.

Pina colada ice cream1.jpg

Recipe adaptation: Nigella Lawson

 

Makes: 6 scoops

Ingredients

  • 200 ml coconut cream, chilled
  • 100 gms pineapple juice (from the carton)
  • 50 gms Malibu or white rum
  • 3 tsp lemon juice
  • 25 gms sugar
  • pineapple chunks, optional

 

Method

  • Chill a large bowl in the freezer for an hour or two. This helps in getting the coconut cream chilled.
  • In a small bowl, mix together the pineapple juice, Malibu, lemon juice and sugar. Stir well until the sugar has dissolved. You can taste the mix and adjust according to your liking. Remember that it’s not going to be that strong after freezing.
  • Whip the chilled coconut cream in the chilled bowl until soft peaks.
  • Gently fold in the mix. Add pineapple chunks, if using. Pour into an airtight plastic container and freeze for 5-6 hours or overnight. Serve with warm toasted coconut.

White Chocolate, Coconut & Passion Fruit Blondies

Woah, it’s been a long time. Gosh, there’s so much happening. I know I’ve made you wait a long long time for this one. Sorry about that. I finally feel free. Not in a “Oh, I have all the time in the world” kinda free. I’ve finally graduated (at least let’s hope I do, this year. My exams were horrible.) from a course I didn’t enjoy doing. I loved these 3 years, however unbelievable that sounds coming from me, I just never enjoyed what I was doing academically. It’s a drag when you’re not into it. Hence, the liberation. I’m quite excited about what’s to come next. I’m going to a culinary school next year, so yayy for that. For those of you who have been following me on Instagram, you would already know that. For those of you who aren’t, why aren’t you?! Haha, I’m kidding.

First things first, I’m so sorry Nicholas! I’ve been a bit caught up with exams and probably the deadline has already passed but I just want to thank you for nominating me for the bloggers award. It means a lot to a 20 year old amateur baker coming from you.  If you guys haven’t already checked out his blog, you must do so! Click here.

Passionfruit white chocollate coconut blondies

Now coming to the exciting part. Or probably the only part one wants to read. Nobody likes a rambler. Anyhow, let’s talk a little about these gorgeous blondies. Now what are blondies? Blondies are basically like brownies sans the chocolate. Blondies are typically made with vanilla or butterscotch (hence the pale color). To put it simply, brownies are called brownies because of their brown color from chocolate and blondies because of their pale color. You get it? It’s funnily racist but all in good humour (let’s not get defensive here).  So if you aren’t into chocolate, but you love the texture of brownies (because who can resist THAT drooling), you can still enjoy them in the form of blondies. This one here is extraaaa indulgent and next level addictive! I made these for our office potluck and they were such a hit! My friend slyly sneaked three pieces for herself just so she could relish them in peace 😛 RIP diet.

Passionfruit white chocolate blondies.jpg

I’m not one for overly sweet desserts and I feel balance is the key to a good dessert. Lately I have been in a very tropical mood. Loads of coconut and pineapple happening. This one is a bit sophisticated version of the tropical flavours, if you will. While white chocolate and coconut hit your sweet spot, the pulp from passion fruit is just good enough to cut through all the sweetness, without being too tangy. You would wanna avoid over ripe passion fruit. These are super easy to put together and those golden swirls are to die for! Okay okay no more rambling. Go try for yourself. I guarantee you cannot stop at one!

Makes: 24 brownies

Ingredients

  • 200 gms white chocolate, chopped *
  • 200 gms unsalted or salted butter
  • 150 gms castor sugar or you can use coconut sugar (the blondies would be a bit dark)
  • 4 large eggs
  • 1 tsp vanilla essence
  • 175 gms flour
  • 40 gms shredded coconut (moist works best)
  • ½ cup passion fruit pulp (seeds removed)

Method

  • Grease a rectangle baking pan and line with parchment paper. Keep aside. Preheat oven to 180 C.
  • Melt 150 gms of white chocolate and butter over a double boiler. Stir to make sure that they are mixed well. You can also use a whisk. Let it cool.
  • In a large bowl, beat the sugar and eggs together until light and pale. Add the vanilla essence and mix well.
  • Pour in the melted chocolate and stir. Add in the flour, shredded coconut and the remaining 50 gms of white chocolate and use a spatula to combine everything properly.
  • Pour the batter into the prepared pan. Pour the passion fruit pulp on top and make swirls using a knife or a toothpick. Bake for 35-40 mins or until a skewer inserted comes out clean, with a few moist crumbs. Let it cool completely before cutting into squares.

Note:

*- You could alternatively use 150 gms of white chocolate and 50 gms of white chocolate chips.