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Fruit

Overnight Thandai Oats wth peaches and plums“Fussing over food was important. It gave a shape to the day: breakfast, lunch, dinner; beginning, middle, end.”
Robert Hellenga, Philosophy Made Simple

Overnight Thandai Oats with Peaches & Plums, a no brainer at best. A recipe that took far too long to come, one that is the easiest and has a nice gentle touch. The home made Thandai Nut Mix adds a delightful touch, tying in well with the almond milk, sabja/basil seeeds and melon seeds. Of course, feel free to use chia seeds as they are super foods too, though imported. I use basil because they are locally available and swell up so beautifully. My sweet friend Madhuli @ My Food Court makes sure my supply of basil seeds is never ending.PeachesPeaches and almonds make for great pairing. What’s not to love about a breakfast that offers everything in a bowl? Oats, nuts and seasonal fruit? The nut factor comes in from this Thandai mix. Holi collageThandai, or sardai, is a cold drink prepared with a mixture of almonds, fennel seeds, magaztari seeds, rose petals, pepper, vetiver seeds, cardamom, saffron, milk and sugar. It’s a traditional cooler from the Indian subcontinent, one that is very popular around Holi, the festival of colour. 3 Rose Sabja Thandai Thandai 2 1000 Thandai 1000The recipe for my Thandai Nut Mix is here on the KitchenAid India blog. There are hundreds of versions of the mix online, some more complex than others, yet most customisable to taste. Feel free to use your own, or a store bought variety, else add almond meal or chopped walnuts. If nuts are not your thing, maybe just skip them but do try this once. It’s quite gentle on the palette and ties in well with the stone fruit.Oat Walnut Trifles with Vanilla Roasted Peaches & PlumsTalking about stone fruit, this is the best time of the year to enjoy them to the maximum. I use them as much as I can these days. In bakes like crumbles, or trifles {as above}, just simply much through them, or then like this lemonade below. Elevate your simple everyday lemonade or nimbu paani to a Peach and Cherry Lemonade. Peach & Cherry Lemonade 2 1000Allow peach slices, pitted cherries and fresh mint leaves to sit in the lemonade for about an hour in the fridge. You’ll be delighted with the change in colour and gentle flavour.

 

Overnight Thandai Oats with peaches and plums
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What can be better than waking up to a chilled healthy and delicious breakfast on a warm summer morning. These Overnight Thandai Oats with peaches and plums are the best thing to wake up to. A no cook, beautifully balanced breakfast for a great start to the day! Oats + nuts + seeds + fruit herbs all share space in a make ahead jar. Use any seasonal fruit you like. Berries, mango, kiwi, pineapple, sapota etc.
Servings Prep Time
2 people 5 minutes
Cook Time Passive Time
0 minutes 8 hours
Servings Prep Time
2 people 5 minutes
Cook Time Passive Time
0 minutes 8 hours
Overnight Thandai Oats with peaches and plums
Print Recipe
What can be better than waking up to a chilled healthy and delicious breakfast on a warm summer morning. These Overnight Thandai Oats with peaches and plums are the best thing to wake up to. A no cook, beautifully balanced breakfast for a great start to the day! Oats + nuts + seeds + fruit herbs all share space in a make ahead jar. Use any seasonal fruit you like. Berries, mango, kiwi, pineapple, sapota etc.
Servings Prep Time
2 people 5 minutes
Cook Time Passive Time
0 minutes 8 hours
Servings Prep Time
2 people 5 minutes
Cook Time Passive Time
0 minutes 8 hours
Ingredients
Overnight Thandai Oats
Topping
Servings: people
Instructions
  1. Overnight Thandai Oats
  2. Divide the oats, Thandai mix, melon seeds, basil/sabja seeds and brown sugar between 2 lidded glass jars. Top with just enough milk to soak the mix.
  3. Stir gently, cover and leave to stand in the fridge overnight.
  4. Topping
  5. Next morning top with sliced fresh peaces and plums, scatter over with melon seeds and fresh mint
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Triple Cheese 'Moozberry' Cheesecake ... Mooz Formaggio, local artisan cheese at its best“Dessert without cheese is like a beauty with only one eye”
Jean Anthelme Brillat-Savarin

Triple Cheese Moozberry Cheesecake must be one of the best cheesecakes I have made. Ever. And I have made many over the years, almost all with homemade quark, and they’ve all been special. Yet this one turned out to be even better. It baked up perfectly, has a mix of 3 soft cheeses in it, and the most delicious topping of balsamic cherries infused with rosemary and vanilla. If it wasn’t good enough, I topped it with green almonds which are also in season these days. You can imagine, well almost, how wonderful this might have been.Cherries

Green almonds

Triple Cheese 'Moozberry' Cheesecake And of course  I need to explain why it’s called a Triple Cheese Moozberry Cheesecake. Well the guys from Mooz Formaggio were nice enough to send me a huge lot of their cheese range to sample.  Their range has been developed and designed by a fourth generation Italian cheesemaker. Delightfully enough, the Mooz folk are manufacturing all their cheese here locally and it matches up to admirably to imported cheese available.Mooz CheeseFor those who do know me, dairy is my weakness, and fresh cheese even more. For those who don’t know me, well now you do!! Fresh cheese has long held me fascinated. That it is not processed, that is has a million uses other than just eating out of a bowl or tub, that it is healthy as well as healthier than imported/processed cheese are huge pluses for me. I’ve explored and made fresh cheese – mascarpone, ricotta, quark, cottage cheese for really long, and in turn done several desserts with them.Cherries & green almondsSavoury stuff too, but what I really do enjoy is desserts using unripened f soft cheese. When I make quark myself, I just chuck it into a concoction, play around a little and then bake. When Mooz showed up, it was a new level of luxury. Imagine, I didn’t have to make my own cheese, so the mind went into overdrive. The plan was for a mascarpone galette with cherries. A nice batch of cherries recently pitted and frozen seemed just right for a wholegrain galette.Triple Cheese 'Moozberry' Cheesecake The mind is a strange place when creative ideas get buzzing. Just looking at the little tubs suddenly got me thinking further, and I knew it had to be a cheesecake. Time to experiment. I grabbed the ricotta, quark and cream cheese and turned the oven on. The recipe is simple, an experiment on a quark cheesecake I make often. This time I added zest of a Bitter Citron Lemon that Sanjeeta mailed me from Chennai, and also zest from a lime from the garden. They say lime zest cuts out any eggy aromas from a cake, and ‘they’ weren’t wrong!Triple Cheese 'Moozberry' Cheesecake Must admit to a million butterflies in my tummy as the cheesecake baked. I had my fingers crossed on this one. How I wished it would turn out well. It baked up beautifully, water bath and all, the tin size worked just perfect too, no cracks on top, didn’t sink like a crater. I was thrilled. An overnight rest in the fridge and I was up early next morning to do a topping, cherries of course. I infused them with some fresh rosemary, a few sprigs that have turned into a plant ex Switzerland, some bitter citron zest from down south, and some aged balsamic and brown sugar.

Cherries and rosemaryDarned delicious if I may say so myself, and fabulous pairing with cheesecake. The cheesecake itself darned delicious too, and got a standing ovation. You should must try making it. To cut the calories, or maybe extra work, or both, you can even go crust-less. Maybe bake mini cheesecakes.

Triple Cheese 'Moozberry' Cheesecake The entire line from Mooz is really really good, including the sour cream. So many varieties, such great flavour. You are literally spoilt for choice as far as sour cream goes. Lemon, peri peri, jalapeno, chipotle {one of our favourites}, yes they have them all. I did a quick smoked chicken farelle with the chipotle sour cream, flavoured with loads of garlic, with fresh lime and rosemary from the garden. Turned out great. Even crumbed chicken with sour cream is yum!! And nachos of course!!Mooz Pasta Also really good  are the Chili Toasty and Plain Toasty, generous stringy cheese slices for grilled sandwiches. Quite addictive and great quality, your grilled toast might never be the same again. The Chili Toasty especially has a great chili flavour and kick. The only cheese that disappointed was the mozzarella which had a slight bitter aftertaste. Not sure why that happened as all the cheese was perfectly stored and from the same batch.Triple Cheese 'Moozberry' Cheesecake

 

Baking | Triple Cheese 'Moozberry' Cheesecake... local artisan cheese at its best!
Print Recipe
Triple Cheese Moozberry Cheesecake must be one of the best cheesecakes I have made. It baked up perfectly, has a mix of 3 soft cheeses in it, and the most delicious topping of balsamic cherries infused with rosemary and vanilla. If it wasn't good enough, I topped it with green almonds which are also in season these days. The best thing is that this uses locally produced artisan cheese from Mooz.
Servings Prep Time
6-8 people 15 minutes
Cook Time
1 hour
Servings Prep Time
6-8 people 15 minutes
Cook Time
1 hour
Baking | Triple Cheese 'Moozberry' Cheesecake... local artisan cheese at its best!
Print Recipe
Triple Cheese Moozberry Cheesecake must be one of the best cheesecakes I have made. It baked up perfectly, has a mix of 3 soft cheeses in it, and the most delicious topping of balsamic cherries infused with rosemary and vanilla. If it wasn't good enough, I topped it with green almonds which are also in season these days. The best thing is that this uses locally produced artisan cheese from Mooz.
Servings Prep Time
6-8 people 15 minutes
Cook Time
1 hour
Servings Prep Time
6-8 people 15 minutes
Cook Time
1 hour
Ingredients
Crust
Balsamic Rosemary Infused Cherries
Servings: people
Instructions
Crust
  1. Preheat the oven to 200C. Line the base of an 8″ loose bottomed tin with parchment, and lightly grease sides..
  2. Run the biscuits, chilled butter and whole almonds in food processor until ground and a moist crumb forms. {Thermomix: Speed 8, 10 seconds, repeat once}
  3. Turn into the baking tin and press the crumbs into the base, building up the sides a bit if desired. Chill while you preheat the oven, and make the filling.
Filling
  1. Place the quark, ricotta, cream cheese, egg yolks, cornflour, 40g sugar,vanilla, cream and lime zest if using into the bowl of your food processor and run on medium speed till smooth. {Thermomix: Speed 6, 10 seconds}
  2. Beat the whites with the remaining 90g sugar to firm peaks. Gently fold this through the quark cheese mixture and pour over the biscuit base.
  3. Bake at 200C for 15 minutes, and then at 180C for about 45 minutes until firm.
  4. Allow to cool completely in oven, leaving the door ajar.
  5. Cover well and chill before serving, preferably overnight. Serve topped with Balsamic Rosemary Infused Cherries.
Balsamic Rosemary Infused Cherries
  1. Place all ingredients in heavy bottom non reactive pan and simmer gently for 5-7 minutes, until cherries soften. Taste and adjust sweetness if required.
  2. Remove cherries to a bowl, and reduce syrup in pan until nice an thick. Strain over reserved cherries, discarding the vanilla bean and rosemary. Chill completely before topping cheesecake.
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Blueberry Frangipane Wholegrain Tray Bake “I’ll be back before you can say Blueberry pie.”
Bruce Willis {Pulp Fiction}

Blueberry Frangipane Wholegrain Tray Bake, a tray that happened just because the galette failed. A friend recently got me some blueberries and they were a source  of constant inspiration. The pretty little deep blue berries had me fascinated. All day long I thought of how best to use them. Muffins, galettes, cheesecake, trifle, ice cream and so much more. Finally settled for a wholewheat galette!

Blueberries, food styling, rawWhat I ended up with was obviously far from it. While I was really pleased with the galette when it went into the oven, ten minutes later, I stared at a virtual meltdown. Disaster had struck. Like the rivers of Babylon, how the dough spread. The pastry spread to make a base, while everything else merrily leveled above it. Heartbroken, I left the disaster to bake, slamming the oven door shut in horror.Blueberries 3 1000I let it be for quite a bit, sitting to cool in the oven because I was heartbroken. Nothing much I could do I figured, and set out to make a trifle. Upcycle as Ruchira had cleverly suggested at my overbaked batch of Wholegrain Butterscotch Blondies. It made the most fab UpcycledButterscotch Blondie Pudding not so long ago. Clearly the more often I bake, the higher the chances of upcycling! Blueberry Frangipane Wholegrain Tray Bake Yet one look at the now settled tray seemed to suggest that all wasn’t lost. I stamped out shapes to salvage a few decent round cut outs while happy hungry mouths nibbled the left over edges away. No chance for trifles!! Turned out pretty delicious, and hence the Blueberry Frangipane Wholegrain Tray Bake was born. I’ve scaled the ingredients to match the tray bake, just the base has been reduced, while the rest remains pretty much the same. I did a test run with strawberries yesterday and that came out just as good too!

Recipe: Blueberry Frangipane Wholegrain Tray Bake your picture

Summary: Moist, full of wholesome almond and fruit flavour, here’s a tray bake that you might enjoy. The Blueberry Frangipane Wholegrain Tray Bake is a quick and fuss free bake for times when berries are in plenty. Makes one 8″ X 8″ tray.

Prep Time: 15 minutes
Total Time: 45 minutes
Ingredients:

  • Wholewheat biscuit base
  • 110g wholewheat flour
  • 60g unsalted butter, chilled, chopped
  • 15g brown sugar
  • Pinch salt
  • 10ml apple cider vinegar
  • 40-50ml water
  • Frangipane
  • 75g butter
  • 75g brown sugar
  • 75g almond meal
  • 2 eggs
  • 1/2 tsp almond extract
  • 1 vanilla bean scraped
  • 150g Blueberries {or strawberries, cherries, peaches etc}
  • Almond flakes for garnishing

Method:

  1. Wholewheat biscuit base
  2. Place wholewheat flour, butter, brown sugar and salt in bowl of food processor and process briefly until you have a coarse mix. The butter should be pea sized.
  3. Add the vinegar and process briefly, then gently pour in enough water until it just about begins to come together when you pinch it between your fingertips. Don’t over work, else the pastry will become tough.
  4. Line the base of an 8″ X 8″ baking tin {or 7″ X 11″} with parchment paper. Lightly grease sides.
  5. Press the biscuit it evenly to line the bottom.
  6. Chill for 20 minutes while you preheat the oven, and make the frangipane.
  7. Frangipane
  8. Place butter, almond meal and brown sugar in same bowl of food processor and blend to mix.
  9. Add remaining ingredients and briefly process to mix. { Can be stirred together in a big bowl too.}
  10. Assemble
  11. Preheat the oven to 180C.
  12. Spread the frangipane over the chilled biscuit base, and scatter the blueberries over.
  13. Bake for 30-35 minutes, until the frangipane feels set.
  14. Allow to cool for 30 minutes, then cut into squares or bars.
  15. Serve with unsweetened cream and extra berries if desired.

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