Baking |GF Blueberry & Mango Yogurt Trifles … Mother Dairy #SummerOfHappiness #dessert #healthy

“Bread, milk and butter are of venerable antiquity. They taste of the morning of the world.”
Leigh Hunt

GF Blueberry & Mango Yogurt Trifles GF Blueberry & Mango Yogurt Triflessummer of happiness in ever sense of the word. It’s a celebration of flavours, of the season, of delicious, healthy things in life. The good thing is that the Blueberry & Mango Yogurt Trifles recipe is very doable, quick and quite hassle free. Almond meal in the sponge makes it gluten free too! Play around with ingredients in your pantry and fridge, skip the almonds if you are catering to nut allergy or don’t have any on hand. Substitute the nut meal with plain flour or 1/2 whole wheat + 1/2 all purpose flour.

GF Blueberry & Mango Yogurt Trifles Mother Dairy #SummerOfHappinessThe idea is to enjoy every season in the most delicious way. An even easier way might be to omit the sponge completely. Layer fresh fruit and Mother Dairys creamy and yum fruit yogurt, chill for a bit, and voila – light, healthy, refreshing summer dessert. Or make a granola fruit yogurt parfait with granola, fruit and fruit yogurt. It’s the Mother Dairy #SummerOfHappiness. Explore how much easier can it get with their line of products. For me fruit pairings are fab, specifically yogurt with fruit in any possible way, and summer is the best time for it!Mother DairyI am a through and through dairy lover. I can live forever on dairy products – milk, yogurt, cottage cheese, flavoured yogurts. It’s no coincidence that you will find loads of recipes using dairy on my blogs. Yogurt, buttermilk, cream, cottage cheese are some things I use really often. Panna Cotta, layered cream cakes, cookies, cakes, smoothies, desserts in glasses, cheese from scratch. Did I forget smoked butter paneer, the quintessential Indian Kadhi, savoury buttermilk lassi, buttermilk chicken pizzaKadhi  Indian yogurt curry

White butter and gheeClarified butter? Yes please! I collect top of the milk cream and churn out sweet butter every week. Gives me all that I need for baking. You will also find me making ghee or clarified butter every alternative weekend. Pure liquid gold. Nothing like a drizzle of ghee on a dal, a tadka of ghee to a kadhi, or naans smeared with this good fat. Say what you may, but I am old school here. Butter and ghee are good fats, and make food taste great when used in moderation. For other times, there is always cold pressed sesame oil, virgin olive oil, or good old mustard oil!

GF Blueberry & Mango Yogurt Trifles So, when I saw the ongoing challenge ‘Summer of Happiness‘ at Mother Dairy it was back to the good old days and a wave of nostalgia hit me. Back in the late 1970’s when we returned from a posting in Bangalore, we lived in the Central Vista Officers Mess for a couple of months waiting for regular accommodation. School was CJM at Gol Dak Khana, New Delhi. Every morning my mother drove us to school in a rickety old olive green Fiat, MEV6909 {the number still imprinted in my head}. Because we refused to drink the watery warm milk served in the Officers Mess, it was routine to stop by Mother Dairy, glug a tall glass of milk down right there every morning, and then be dropped to school. I cannot imagine doing that now, be seen glugging milk with wild abandon at the familiar blue and white Mother Dairy kiosk in school uniform, yet the taste of pasteurized milk ‘from the tap’ is a happy memory, a nostalgic connect. GF Blueberry & Mango Yogurt Trifles Decades later, I used to take my little one to buy milk, pop the token or ‘coin’ into the slot at the kiosk, telling him that there was a cow on the other side that delivers milk. For several years he naively believed me, and still laughs each time we pass the kiosk or stop by to buy something from there. I suspect a lot of folk might have carried similar tales to little ones back then, the fascination writ across faces completely worth every token of milk drawn! Kids are less gullible now, and Mother Dairy has moved on from milk and butter to a lot more!

The journey seeing them expand has been a fulfilling one. I still remember the first tub of blueberry yogurt I raced home with, and the whoop of delight my daughter let out. It was her favourite one, a product that till today remains on top of her list. Then came more stuff and we were spoilt for choice. Mishti Doi, Aam Doi, Mango Yogurt, Blueberry Yogurt, Mango Lassi, Strawberry Lassi all regulars at home. GF Blueberry & Mango Yogurt TriflesEven though I set yogurt at home everyday, my Creamy Dip is always from a tub of Mother Dairy yogurt {nothing else works as well}. Quark, a soft, unripened curd cheese, is also something I regularly make, always with full fat milk and cultured buttermilk from the blue and white kiosk! Quark on hand opens the door to so many more recipe ideas.

GF Blueberry & Mango Yogurt Trifles As I wrap up, I’m going to leave you with another collage of things I have made over the years using dairy products. Hope that inspires you to get motivated, begin thinking and create a recipe for this ‘Summer of Happiness‘. From smoothies, to cheesecakes, to desserts in glasses, to savoury curries, korma, buttermilk chicken, pancakes with fruit yogurt, dream on!

Summer of Happiness. PAB It’s a simple challenge, sweet or savoury is up to you, maybe both sweet & savoury in one! There are seven products you can choose from; details here. Take a look at the seven delicious recipes Chef Vikas Khanna has created for the Summer of Happiness, one that is more inspiring than the other. He talks about enhancing flavours, playing with textures, pairing dairy with interesting ingredients, spicing things up, and last but not the least, presentation.

GF Blueberry & Mango Yogurt Trifles Submit innovative recipes at Summer of Happiness using any of the 7 products, and the best recipes will win goodies from Mother Dairy. 

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Review | Coppre … Indian traditional copperware. Reviving old traditional skills, timeless designs

“There is no creation without tradition; the ‘new’ is an inflection on a preceding form; novelty is always a variation on the past.”
Carlos Fuentes

 Terracopper Jug, CoppreIt’s no secret that I love amassing kitchen collectibles, the incorrigible prop collector as it may be! It’s a passion I have stoked for years, even before the blog began, and I don’t see the passion diminishing. Glassware, ceramic, stoneware, metal ware all call my name, be it from India or overseas. It’s an obsession I try to tear myself away from, each piece has a story!

produce or props...anything newThe house now resembles a museum of sorts, with old kitchen collectibles dotting nearly every visible space, yet I march on greedily at times! Nothing seems to stop me, the better half still as accommodating and indulgent as ever. My favourite medium remains metal ware. So I was elated when the good folk from Coppre asked if they could send me something from their collection. Yes please I said, I would be honoured!

Coppre … inspired by creating beautiful things. Objects that are crafted by hand embody a unique identity. And convey a special sense of purpose. We look at objects from yesteryears and marvel at the craftsmanship. It never ceases to amaze us how every utilitarian object had an element of ornamentation. And vice versa. So many handcrafting traditions have ceased to be. There were game changers. The colonisers, the industries. And today, the dynamics of a market driven economy.

… the plan. To reinvigorate. And make old artisan traditions come alive. That’s what we love to do. To make beautiful things, that matter. Things that are owned, treasured, loved and then passed on. Things that make you feel good and do good. Because it gives us joy. And purpose.

Food props, food styling, food photograph,IndiayMy love for Indian metal ware dates back to my first little copper tumbler I bought from Vishwanath ki gali in Benaras, now Varanasi. It’s been decades since I’ve visited but the Coppre jug brought a flood of memories back.

Make a morning ritual of drinking copper-charged water with the Terracopper Jug. With a combination of handbeaten etches and plain surface, the jug reveals the innate sheen of copper. The silhouette is inspired by the simplicity of earthern water jugs. Terracopper Jug, Coppre

I used to religiously keep the little copper glass full of water every night and glug it down the copper-charged water first thing next morning. It was a ritual and held a deep connect with Benaras, where we spent most of our childhood summers. My daughter was there on a college trip last year; her sketches of Varanasi below captured some of my favourite memories….Varanasi, ink sketches, Meher Rajpal 2014…and that resonates with what Coppre has done. It’s brought alive an age old tradition, breathed new life into a dying art, and they’ve done it with class. It’s the craftsmanship they have resurrected, hammered metal now so popular in the West, is available here. The possibilities are immense. Copper is a beautiful metal, artistic, long lasting and has great medicinal properties.Indian copperware, CoppreTo reconstitute and revive is the Coppre promise. To breathe new life into our heritage. What a beautiful journey they’ve undertaken. It’s no small task but look at how brilliant the beginning is.  Because this is what they do best – design | craft | propagate. This will bring the spotlight back on our artisans, our craft, and our heritage. Do stop by and look at their range – everyday use, corporate gifting, wedding souveniers. It’s uplifting, it’s inspiring and it celebrates the revival of an almost lost art…

Terracopper Jug, Coppre… and they do it in style. Beautiful craftsmanship, stunning finish, great packaging, thoughtful bag of polish, cloth bags to protect, useful instructions, international shipping. What more can one want ask for ….

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Baking | Oats Nut Crispbread … delicious, light, addictive. Simple too #wholegrain #healthy

“I figure it’s a European thing to eat cheese and crackers before a meal – that’s my afternoon snack, or I do it before dinner.”
Andrew Luck

Oats Nut Crispbread Oats Nut Crispbread … some pleasures in life are simple. These are one of those. Nibble, nibble, nibble. This crispbread is just the right thing for healthy snacking. Also just right for the cheeseboard, with dips, fruit, crumbled over salad, layered into a savoury parfait … or then, the dough baked into bite sized canapes.

Oats Nut CrispbreadNeed I say more? It’s a recipe I developed for the Saffola Fit Foodie website, and it’s one I now make often. It’s amazing how versatile oats as an ingredients can be, and also how much you can push your boundaries if you think out of the box. This recipe is just a small beginning to get you going, to encourage you perhaps to get off the refined way of life. Oats Nuts Crispbread It’s not that I don’t used all purpose flour at all, but I’m happy to say it might be a mere 5% of my baking that sees it. The odd birthday cake, some in a pizza base, maybe in bread dough paired with wholewheat, yet it’s an achievement.

Oats Nuts Crispbread And one of the easiest ways to make the wholegrain transition is via crackers. They are easy, versatile, can be rolled into submission, heartlessly broken into shards or daintily cut into perfect shapes. They are also an absolute treat to eat. Grab some really nice cheese, a chilled glass of wine if you like, fresh fruit and dry, salad leaves, micro-greens, cold cuts, some good company {else a good book} … settle yourself in a heap and get nibbling!

Oats Nuts Crispbread For me these are good any time of the day, any day of the year. Of course I love putting them together more in winter when beet greens and rocket are flourishing. Yet summer is here, a dab of feta, some caramelised onions & garlic jam, balsamic mushrooms, olives, sun dried tomatoes …. you get the drift? Now all you need to do is to make these! You knead to roll!!

Recipe: Oats Nut Crispbread
your picture

Summary: Delicious, light, addictive, versatile and simple to make, this Oats Nut Crispbread is very addictive and makes quite the perfect snack for a hungry nibble. If you are adventurous enough, you can even bake the dough into bite sized shells for canapes!

Prep Time: 15 minutes
Total Time: 1 hour
Ingredients:

  • 160 gm whole wheat flour
  • 115g oats {1 cup}
  • 40g walnuts, roughly chopped
  • 20g white sesame seeds
  • 20g black sesame seeds
  • 1½ tsp salt
  • 1½ tsp baking powder
  • 1 tsp garlic powder
  • 2 tbsp /30 ml extra virgin olive oil
  • ¾ cup / 175 ml water {approx}

Method:

  1. Preheat oven to 180C. Line 2 cookie sheets with parchment paper.
  2. Place the flour, oats, salt, garlic powder, baking powder and walnuts in bowl of food processor, and pulse for a few seconds to chop walnuts. Add seeds and oil. Pulse briefly to mix.
  3. Turn into a large bowl, add 1/2 a cup of water and knead into a smooth firm dough, adding more water as required.
  4. Knead for 2-3 minutes, and allow to rest, covered, on the counter for 15 minutes.
  5. Roll out on a lightly floured counter, and cut into desired shapes with a fluted pastry cutter, a pizza cutter or a knife
  6. Place on prepared baking sheets and bake for 15-18 minutes until lightly coloured and golden brown on the edges.
  7. Cool on racks. Store in an airtight container in a cool place.
    Serve with dips, on a cheese board etc.

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