Category

Sweet

Mango Almond Roulade with almond whipped cream
“Don’t sit at home and wait for mango tree to bring mangoes to you wherever you are. It won’t happen.
If you are truly hungry for change, go out of your comfort zone and change the world.”

Israelmore Ayivor

Mango Almond Roulade with almond whipped cream. Light. Fresh. Delicious. Part wholegrain. To make it even better, filled with fresh mangoes swathed in beautifully whipped almond cream. Some things are just better with mango! Mango Dessert CollageSo here’s another last minute mango based dessert to add to the last few mango desserts I shared, while we hang on to the end of the mango season. Just another clutch of days, maybe a week or so, and they’ll be gone.

Mango Almond Roulade with almond whipped cream

Mango Almond Roulade with almond whipped cream However don’t panic if you can’t find some juicy mangoes. I’ve made this to great deliciousness with tinned peaches, fresh strawberries, a coffee whipped cream too {skip the almond maybe go with chopped walnuts}.

Mango Almond Roulade with almond whipped cream
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Mango Almond Roulade with almond whipped cream. Light. Fresh. Delicious. Part wholegrain. To make it even better, filled with fresh mangoes swathed in beautifully whipped almond cream. Some things are just better with mango!
Servings Prep Time
6 people 15 minutes
Cook Time
40 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
40 minutes
Mango Almond Roulade with almond whipped cream
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Mango Almond Roulade with almond whipped cream. Light. Fresh. Delicious. Part wholegrain. To make it even better, filled with fresh mangoes swathed in beautifully whipped almond cream. Some things are just better with mango!
Servings Prep Time
6 people 15 minutes
Cook Time
40 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
40 minutes
Ingredients
Whipped Almond Cream
Servings: people
Instructions
Preheat the oven to 180C and line a Swiss roll tin with baking parchment.
  1. Sift together the almond meal, plain flour, baking powder and salt 2-3 times. Reserve.
  2. In a bowl of the stand mixer, whip the egg with sugar on high speed to stiff peaks.
  3. Add the vanilla extract and almond extract and beat again.
  4. Sift the flour over the beaten mixture and gently fold in.
  5. Pour batter into prepared pan, level out.
  6. Bake for about 20-25 minutes until light golden brown and firm to touch. {tent the top with aluminum foil if you think it's getting too brown}
  7. While this is baking, lay out a clean kitchen towel, bigger than the size of the tray, and sift sugar evenly over it.
  8. Once the roll is baked, overturn immediately {very carefully} onto the sugar sifted towel, and gently peel parchment off. Trim the edges if required.
  9. Place a parchment sheet on top, and roll with the towel lengthwise, and leave to cool completely. {The longer side will be the length of the roll}
Whipped Almond Cream
  1. Place all ingredients in a large bowl. Whip with an electric hand blender on the highest speed until thick.
Assembling
  1. Unroll the cooled cake, place on a sheet of parchment. Spread the almond cream filling over it with an offset spatula, leaving a little border right around to avoid the filling oozing out.
  2. Sprinkle over with chopped mangoes.
  3. Now with the help of the parchment paper, roll it right back into a roll, pulling the paper slightly to make a tight roll. Place seam down on cling wrap and chill for a couple of hours. Unwrap gently and lay seam side down on your serving platter.
  4. Sift over with powdered sugar, scatter almond slivers over it.
  5. Slice with a sharp serrated knife and serve!
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Cocoa Mousse-a-Cotta “Eating more consciously now feels like a way of being. I actually think about how my food got to my plate.”
Oprah Winfrey

Cocoa Mousse-a-Cotta a food experiment that went off track, was however delicious! Yet the thought through the day was, “What do we eat today?”, the eternal question for the harried homemaker! Life is a food fight to the finish. Ever since I picked up food blogging, the entire algorithm  of what appeared on our table changed. Biggest change – carbs down, protein up!
Wholewheat Apple Walnut Cheddar Thyme Hand PiesStudying home science in school, nutrition, vitamins, minerals, proteins and carbohydrates ruled the text book, the interest obviously low. It was only much later as a young mother and food blogger that I connected with those wanton days in school. My food now made sense to me! Yet the protein struggle ruled. Tough fight.
Wholewheat Garlic Oat Soda BreadLife is tough when you are the provider. I sleep every night thinking of the ideal food to serve the next day. Mornings see me hit the ground running, no calories lost of course. With such an informed audience, the questions have changed. When I plan, different food groups run in my head. These Oat Walnut Trifles with Roasted Peaches & Plums for instance – oats, walnuts, clarified butter, low fat cream, fruit, herbs – quite balanced and always welcome.
Oat Walnut Trifles with Vanilla Roasted Peaches & PlumsIt’s often the mains that don’t stand scrutiny! From ‘Oooh this is delicious’, they now say “Looks yum, but first, what’s in it?” On comes a fitness app, the meal fed in, and much to my horror, stripped bare. It says more protein Mama. And I’m left thinking, there’s something missing. We’ve done the list – egg, cottage cheese, nuts, chicken, loads of dairy, fruit as much as I can push.The Sweet Potato Pound Cake with salted butter caramel sauce is a good example. Didn’t pass the protein test!
I beat a hasty retreat and mumble “OK, let me think of something”. More eggs perhaps but there’s a limit to how many! Ideas pop out of my head. The logical one goes like, “Skip dessert today. You’ve reached the sugar limit!!”.Don’t change the topic”, they holler as dessert is polished off! Now guess what? I’ve found the something missing. Protinex!! Happily enough, this gap can be bridged with the help of Protinex in your daily diet.

Chettinad Chicken CurryAs I wrap up for the day, I’ve gone from “What should I do?” to “I’ve got it figured out finally!”  Just a daily glass of Protinex bridges the protein deficiency gap.  Do take the Protein test which will help you figure out how much protein is present in food you create everyday. Maybe add some Protinex to your next dessert? I might!

Did you have days like these where you found something missing?

Tell me please. And while you think, here’s some more food for thought.

A dessert I made the other day, an experiment which went deliciously wrong. A panna cotta which failed, became a mousse-a-cotta, turning out sinfully delicious. Obviously it had something missing, and that seems to be the story of my life at the moment. It’s something that I will erroneously make again till I get the recipe right, and I think you should too! Watch this space while I figure things out!

Cocoa Panna Cotta
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Cocoa Mousse-a-Cotta, a failed panna cotta experiment that became a mousse. Deep, dark, indulgent dessert experiment which turned out deliciously wrong. It had something missing in the ingredients, but certainly not in taste! Try this you must, until I reach the right one!
Servings Prep Time
6 people 30 minutes
Cook Time Passive Time
7 minutes 8 hours
Servings Prep Time
6 people 30 minutes
Cook Time Passive Time
7 minutes 8 hours
Cocoa Panna Cotta
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Cocoa Mousse-a-Cotta, a failed panna cotta experiment that became a mousse. Deep, dark, indulgent dessert experiment which turned out deliciously wrong. It had something missing in the ingredients, but certainly not in taste! Try this you must, until I reach the right one!
Servings Prep Time
6 people 30 minutes
Cook Time Passive Time
7 minutes 8 hours
Servings Prep Time
6 people 30 minutes
Cook Time Passive Time
7 minutes 8 hours
Ingredients
Servings: people
Instructions
  1. Warm milk to tepid and sprinkle over the gelatin. Leave to stand until soft.
  2. Place cream, sugar and cocoa powder in heavy bottom pan, whisk well to mix.
  3. Simmer over low heat until bubbles begin to appear around the edges, stirring constantly else the cocoa will get lumpy.
  4. Take off heat and stir in the gelatin. Whisk well to mix, cool for about 15 minutes, then pour into moulds to se.
  5. Chill overnight. Serve with grated dark chocolate.
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Mango Smoothie Bowl #Foodventures #AxisBank #DiningDelights
“Fussing over food was important. It gave a shape to the day: breakfast, lunch, dinner; beginning, middle, end.”

Robert Hellenga

Summer Mango Smoothie Bowl, another thing off my bucket list, the most beautiful way to begin the morning. Colourful beginnings!! They say breakfast is the most important meal of the day. I say bring it on! This one was fun to make, thinking ingredients, plating {or rather bowling} it, adding bits and bobs to the top. So much went into it, near raw other than the yogurt, very in season, a  mélange of flavours and textures.For me, an edible pot potpourri, inspired and exciting. With the first one down, my call was, “This was fun, now can someone set me a bowl everyone morning please!!Summer Mango Smoothie Bowl The inspiration came from Ruchiras smoothie bowls each more delightful and colourful that the other. Inspiration really gets me going, food shared the best thing ever. Talk about breakfast and it’s amazing to see how different cultures wake up to the most important meal of the day. Granola, crepes, vadas, puris, kachoris, omelette, fruit bowls, smoothies, waffles, pancakes, overnight oats, avocado and egg on toast are some of the simpler everyday options.Overnight Thandai Oats with peaches and plumsMy recent overnight oats were a great experiment and now find a spot in the fridge every night. It’s a really convenient way to wake up to healthy ready made breakfast. Grab a spoon, dig in. I change the flavours with fruit in season and experiment as I go on. The main characters in the story remain the same – oats, milk/yogurt/coconut milk, honey, basil seeds, watermelon seeds. Peaches, cherries, stone fruitFruit in season breaks the monotony. Mango, peaches, apple, banana, strawberries rotate. Pie spice, cinnamon, thandai mix, pepper, nutmeg, saffron. You get the drift! It’s always fun to explore something new and different apart from the regular old breakfast choices we usually have.Thandai 1000Step out of home, travel a bit, within the city, country or overseas and new frontiers open up. Food and flavours begin to get magical, new and interesting. For someone who constantly cooks at home, hands that cook in other kitchens are fascinating. They offer exciting experiences, food adventures! Here are some breakfast stories, delicious bites mainly in pictures and in no particular order. Actually just as they tumbled out of my head when I read about #Foodventures by Axis Bank Dining Delights!

Vishwanath ki gali, Banaras 2016We sleepily got off the train in Benaras early one winter morning, a hungry foursome, and hit breakfast street quite soon. The city has a reputation and we knew where to head. Can there be anything better than fresh garam kachoris, sabzi and jalebis straight out of the pan? Perhaps not. Kachori with Sabzi, Banaras 2016

Jalebis being made, Banaras 2016Perhaps yes if you add some famous Pehelwaan ki lassi to wash down breakfast. Nirvana. Life accomplished. Pahalwaan Lassi Wala, Banaras 2016

Pahalwaan Lassi, Banaras 2016Ticked off list, but ‘will be back soon‘ recorded.

Switzerland, SwissMade GrandTours

Mandarin Oriental Geneva, Switzerland, SwissMade GrandTourFly across the globe. Switzerland, where I was last year at this time, a European breakfast will spoil you for choice. Every city we traveled to had a different layout, a regional offering, local produce shining through, breakfast an elaborate ceremony, fit for a king, something to sit and enjoy.SwissMade GrandTour PAB MeiringenTuck in. Cheese, yogurt, fresh baked breads, fruit, coffee, tea, eggs galore, cold cuts, fresh milk, best way to breakfast. Did you hear me say “Serve me breakfast and I shall be happy!” ?Tea, Pillaiyarpatti, Karaikudi, Chettinad, South India Swing back to India, a trip into the heart of the South, Karakudi held us mesmerised earlier this year. It was a trip of a lifetime. Same feeling – breakfast is a celebration. Breakfast, Chidambaram Vilas, Karaikudi, Chettinad, South IndiaSimple, flavourful, delicious and so much variety. Almost always ‘from the frying pan onto the plate‘, whether it was the elaborate ‘eat till you drop luxury at Chidambaram Vilas‘ or the street food at the temple at Pillaiyarpatti with the most refreshing filter coffee and finger licking good vadas. Memorable, satisfying and an absolute joy.

Street Breakfast, Chettinad, South IndiaAnd then there was the absolutely amazing breakfast with peacocks and neelgai as company at Lakshman Sagar in Rajasthan? Sunrise, Lakshman Sagar, RaipurBreakfast was an eye opener there. Breakfast at Lakshman SagarElaborate, each morsel served with love, truely regional and so much variety. Breakfast day 1 was something like this – fresh orange juice, maize dalia, googri {overnight soaked and cooked wheat kernels and horsegram}, sapota/cheeku jam, gum berry jam, fresh fruit, gur/jaggery, boora, honey, achaar, masala omelet, fire roasted tomato. Nothing refined or processed. Experiencing it was pure joy.Field breakfast, Lakshman SagarIf that wasn’t enough, one morning we trudged across the countryside for a breakfast in the fields! Field Breakfast, Lakshman Sagar 2Get closer home, one trip into Old Delhi and you’ll be cured of any breakfast woes. Nagori halwa puri, nimbu ka paraatha, sweet lassi, hot jalebis, garam chai, then begin again! Breakfast in Old Delhi, Delhi 6If you are stuck with the same old routine of toast and cheese, wake up and smell the coffee! Rustle up something fun and interesting {or bribe some willing soul to do it}. Better still, get out and explore. Make the mornings matter!

Oh, and did you know you can go beyond just egg and toast for breakfast? Here take a look at these #Foodventures by Axis Bank Dining Delights !


Mango Smoothie Bowl
BigOven - Save recipe or add to grocery list
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Colourful beginnings!! They say breakfast is the most important meal of the day. I say bring it on! This Mango Smoothie Bowl was fun to make, very in season, a mélange of flavours and textures. For me, an edible pot potpourri, inspired and exciting.
Servings Prep Time
2 people 10 minutes
Cook Time
0 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
0 minutes
Mango Smoothie Bowl
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Colourful beginnings!! They say breakfast is the most important meal of the day. I say bring it on! This Mango Smoothie Bowl was fun to make, very in season, a mélange of flavours and textures. For me, an edible pot potpourri, inspired and exciting.
Servings Prep Time
2 people 10 minutes
Cook Time
0 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
0 minutes
Ingredients
Servings: people
Instructions
  1. Stir the mango puree through the yogurt until uniformly mixed. Adjust sweetness if required.
  2. Ladle the mango yogurt into 2 breakfast bowls.
  3. Top with the remaining ingredients.
  4. You could always just mix everything through too, yet it makes the first meal of the day attractive this way, garnished with love!
  5. Use any seasonal fruit, berries, nuts etc.
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