Baking | Whole Grain Apple Crumble … always room for dessert and #Fujihoro #dessert #wholegrain

“Sometimes you’ve just got to grab an apple – or grapes, or strawberries. Something that’s healthy but maybe a little bit more adventurous, if you can see fruit as adventurous.”
LL Cool J

wholegain apple crumble Whole Grain Apple Crumble. Always room for dessert as I limp back into normal everyday life after too much indulgence of late. That weekend trip to the Jaipur Marriott spoilt me silly. Then came a family wedding/reunion. With the holiday season now in full swing, I am taking a small ‘eating out‘ sabbatical. I have to knock off the pounds I’ve gained. Gotto get fit!
wholegain apple crumble And that certainly does not mean no good home eating. Or baking. Fruits and whole grains are always welcome as dessert. I love to bake with them, and the family loves to dig into them. There is something comforting about a fruit bake with apples, cinnamon, walnuts and brown sugar. A nice crisp topping and it promises to be a winner.

wholegain apple crumble I’ve been working with a publisher to style a cookbook and I took this along for the team one morning. Fresh from the oven, it smelt divine. We dug in later halfway through the shoot and everyone loved it. There was lots of other food I cooked and styled for the book that day, that we eventually devoured. Even though we were ready to burst, there was room for dessert! Always is!wholegain apple crumble 4I bake crumbles a lot through winter, with different permutations and combinations. Sometimes when I’m short of time, I do the fruit filling in advance, make the crumble and store it alongside. Pop it into the oven an hour or so before dinner. It holds sweet promise of a delicious end to the day. Serve it with a good quality vanilla ice cream for extra indulgence, or maybe just unsweetened single cream. For me, just a small serving as is works. Drat, those extra pounds!!
Fujihoro Porcelain Enamelled Kitchenware And in other news, something special again came my way a few days ago. After the beautiful Mauviel 1830 set I received from France, a sweet lady stopped by my place one morning. She brought for me this retro porcelain enamelware set from Fujihoro Japan. I fell in love with the colours, the quality and the workmanship. Incidentally, Fujihoro has recently been featured in India Today as one of the hottest new products!Fujihoro Porcelain Enamelled KitchenwareBright yellow really works with me, as also the fact that you can cook and serve in this beautiful cookware too. One of the recipes shot for the cookbook was a Kachi Mirch ka Gosht. An absolutely lip smacking recipe which I cannot divulge as the book is yet to go into print. I cooked a murgh {chicken} version of it at home a few days ago.

Kachchi mirch ka murgh and Fujihoro

Kachchi mirch ka murgh and Fujihoro With a heavy tight fitting lid and great insulating properties to allow a low simmer, the pan delivered an absolutely delicious curry. The enamelware surface has a non-porous hardened vitreous coating which does not absorb any residue from previously cooked food and is stain resistant, odourless and bacteria free once cleaned. The pan can go into the oven too {sans the lid which has a really really nice fitted wooden knob on top}. I think I just might bake the fruit crumble in the next time!

Recipe: Whole Grain Apple Crumble your picture

Summary: The Whole Grain Apple Crumble is an autumn / winter dessert which is pure comfort food. Here’s a version of the apple crumble gone healthy. Serve with some good quality vanilla ice cream, or some unsweetened cream, or just as is.

Prep Time: 10 minutes
Total Time: 40 minutes
Ingredients:

  • Apple mix
  • 5-6 apples, cored, peeled, diced
  • 30g brown sugar
  • 1 tsp cinnamon powder
  • Juice of 1 lime
  • Topping
  • 75g oats
  • 25g whole wheat flour
  • 30g whole almonds
  • 100g brown sugar
  • 75g unsalted butter, chilled, cubed or grated {I grate frozen butter}

Method:

  1. Apple mix
  2. Preheat oven to 180C
  3. Toss all ingredients for apple mix in a bowl to oat fruit well. Can add raisins and walnuts if desired. Turn into 1 litre pie dish, and make topping
  4. Topping
  5. Run oats, whole almonds and wheat flour {aata} in blender. Add in brown sugar and mix. Reserve. Gratein  frozen butter and toss lightly together to get a bread crumb like mix {I normally pulse in processor, short and quick to evenly distribute}
  6. Cover the fruit with the topping, pressing down gently to make sure the fruit is sealed in.
  7. Bake for about 30 minutes until light golden brown on top.
  8. {Tent with aluminum foil if the top is over-browning.}

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Also find me on The Rabid Baker, The Times of India

Restaurant Launch/Review | Burger King comes to India … #ChefVickyRatnani #RockyandMayur #BurgerKing

“I never needed much, and I never thought I’d get more than what I had. A trip to Burger King was the biggest thing in the world to me. Heaven.”
Dave Grohl

Burger King IndiaDriving down to the Burger King launch yesterday and I noted how funny it is that a foodie focuses on food signs on the way. A sign whizzed by ‘Chicken biryani masale wali’. It had me thinking about the key word there …  masale wali or spicy. It’s a word that we in India associate with tasty food. It’s  universal acceptance across the length and breadth of this land … spicy is good! Add juicy and crisp to it, and the party is on!!

Burger King IndiaLittle did I know the thread of thought would continue. I was headed to Burger King as I was thrilled it was opening in India, a chain I have long waited for to show up. It’s possibly the one I enjoy most and have a nostalgic connect with. Back in my days with British Airways, the blistering cold winter days meant heading for Burger King to sink our teeth into a juicy crisp burgers. Flame grilled called my name. On a shoe string budget, and an outlet on every high street, Burger Kings flame grilled burgers were the ultimate nirvana.

Deeba and Rocky, Burger King India

Photo courtesy Ruchira @ www. cookaroo.com

And that connect completed my chain of thought once the launch took off. To enter the yet to be opened to public restaurant on time to find the sweet hosts already there and waiting warmed the cockles of my heart. I was swept with nostalgia seeing the ever sweet Rocky Singh, my old buddy from my days in British Airways. A big bear hug later meant all was well in the world, followed by hugs from the warm {and rather huge} Mayur, and then Chef Vicky Ratnani and I couldn’t have asked for more. I was in comfort ozone, familiar trappings, the old nostalgic burger king crown….India launch Saket, New DelhiBurger King India Launch, Saket, New DelhiYou need to talk to the large-hearted and down to earth Rocky {of Rocky & Mayur fame} to understand his passion for food, and importantly here the conviction with Burger King. One to call a spade a spade, this rather no nonsense very clear headed stalwart held a mesmerised audience hand in hand with the equally affable Mayur. Of course I wanted to know why fast food, why the burger chain association, why an international brand …. what brought them together.

Burger King India Launch, Saket, New Delhi

And there is much. He spoke in depth about the association, the passion, their journey together, the tasting sessions, the trappings, menu development, the team behind it, the research specialist Dr who was quiet and charming. I was convinced. I might not be the daily burger chomper, but I am happy to reach out for the once in a while burger. Burger King meets me there. The taste, the selection and the old world charm with a special menu developed for India!

Chef Vicky Ratnani, Burger King launch, Saket, New Delhi

The menu is has been developed in India and is based on 3 parameters that popped up in every research held locally – JUICY, SPICY, CRISPY! A special addition, the Chicken Tandoor Grill, a tandoori chicken burger developed by the very sweet Chef Vicky Ratnani that he demonstrated at the launch too. You will be spoilt for choice. I’d recommend the Chicken Tandoor Grill which is already promising to be a runaway success, the Whopper of course, and the Chicken Royale. Oh and don’t miss the onion rings … they were delicious good!

Burger King launch, Saket, New Delhi The vegetarian line is impressive. I absolutely loved there paneer cheese melt burger and the red bean burger too… quite a leap of taste & creativity from a rather insipid aloo tikki burger that we see elsewhere. Now your chance to go to Burger King India! Burger King launch, Saket, New Delhi Oh did I mention that we made burgers behind the scenes too? Yes we did, and the cleanliness and the routine followed is impeccable as it is impressive. Not an easy job to do, it makes you sit and look at the team behind the counters with greater respect and admiration!

Baking |Light Pumpkin Pie … pie that thinks it’s a cheesecake #fall #dessert #pumpkin

“Cut my pie into four pieces, I don’t think I could eat eight.”
Yogi Berra

Light pumpkin pie 1Light Pumpkin Pie. It’s difficult to not think pumpkin and get deluged by orange thoughts once fall is in the air. Come autumn, and pumpkin pie spice is the on the top of my head. It breaks my heart to say goodbye to stone fruit when summer draws to a close, and somewhere in the hot summer months I always forget the charm of fall. These days there’s loads of pumpkin on the table.

orangeOh the orange hues. persimmons, pumpkin {which is there pretty much all the year around here though}, and the little bitter kumquats. Such bright colours and so much fun! It’s around this time that the boy will gently come and request for a pumpkin cake on Halloween. For him it’s customary to ask. For me, it’s another opportunity to experiment. With a steady source of good quality pumpkin pie spice from the sister in the US, I am happy to take the pumpkin route.

fresh pumpkin pureeThe pumpkin pie came along in a hurry as usual. The ingredients were very basic with fresh pumpkin puree and some left over condensed milk thrown in. There was an orange sitting on the counter so in went some zest as a last minute thought, then a dash of Grand Marnier to compliment it. You can always skip the liqueur, but try and add the orange zest. The flavour  orange zest added was amazing.

Light pumpkin pieWhenever I experiment with pies or cakes, there is a sense of panic on the other side. Will it set, won’t it set. Will it slice cleanly, or maybe not??? Then again, hope it tastes OK! Heaved a mighty sigh of relief when it left the pan easily and didn’t flow like lava. YES! It had set. A few pictures, then a slice later, a sense of jubilation. It set beautifully AND was firm enough to be sliced, staying light and moussey!

Light pumpkin pieThe boy wolfed down a couple of slices in the evening. Is it dessert Mama he asked, before eying another slice. It was his after all, made on personal request. I would have done him a pumpkin pie latte on the side but I got a little lazy.

Light pumpkin pieThe husband gave it a thumbs up too. Is it pie, is it cake I asked? Cheescakey he said. It’s a pie that thinks it’s a cheesecake I guess.

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Also find me on The Rabid Baker, The Times of India


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