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Antidote, coldpressed organic juice “The only antidote to the magic of images is the magic of words.”
Camille Paglia

Antidote! To think of it in the mildest terms, an antidote is a remedy that relieves. Well if you’ve had the good fortune to experience this Antidote, then you’ll know the remedy is good, delicious and refreshing! I was fortunate to get a taste of the Antidote line of cold pressed juices while at The Lodi for our food styling workshop last month. I have to say that I was very impressed with the juices on all counts. Great well balanced ‘real’ taste, fresh, refreshing and so much variety.

Antidote at The Lodi, Delhi I am a huge fan of cold pressed juices, and this market segment seems to be exploding. A virtual flood of cold pressed juices has hit the market of late, much to the delight of thirsty customers. Count me among them since I am eternally charmed by the concept. The concept of ‘all the goodness in a bottle‘ does tempt as days get very busy sometimes and one tends to neglect oneself. Also, if there are kids around, it feels good to offer them organic, clean, pesticide free ‘healthy’ juices. And if the juices are delicious to the last drop too, then you’re in business! Antidote seems to have nailed just that!

Antidote, coldpressed organic juice Since Antidote do solely juices and mylks {nut milks}, they’ve gone all the way and explored about every ingredient good for you. Then they’ve bottled them in these deep amber bottles which are quaint and almost like old fashioned medicine bottles. The whole look IMHO connects well to brand identity; for me, just looking at the bottle was food for thought! Yes actually, the drinks are bottled in dark amber glass bottles so that the live enzymes stay intact unaffected by heat or sunlight. I thought that was very cool, and seemed to make a lot of sense.

Antidote, coldpressed organic juice No preservatives, no added sugars and only organic produce make them one of the popular choices in the NCR these days. The cost might be high, but then organic produce does come with a hefty price tag. That doesn’t deter the brand from its ever growing loyalty base. With delivery points at Lodi Road, Malcha Marg and Chanakya Puri, and home delivery in Gurgaon, they have seen a steady increase in customers. Antidote also has a retail outlet at Select City Walk, Saket.

Antidote, coldpressed organic juice Antidote offers a bespoke service, customised for individual needs as required, working in tandem with their in-house nutritionists. They offer several different plans – The Cleanse & Juice Programs. For eg the ‘Go Liquid Until Dinner’ Cleanse is one that caught mye glad eye! From a 1 day trial to an advanced 10 day programme, the choices are varied. The same for juice programmes with options like Exhale, Skinny Down, Horse Power, the names are as innovative as what’s in the juice. I haven’t tried any of their nut mylks but some of my favourites juices include

The Flusher with apple, carrot, celery, ginger & green coffee extract, the flavours individually enticing your taste buds,
The Alkalizer with Apple, Courgette, Parsley & Peppermint,
The Polisher with pineapple, pear, arugula, green tea, peppermint, cinnamon, ginger & ashwagandha extract, and
The Conditioner with almond milk, vanilla water & coconut sugar

You can even do a juice a day! I can’t wait to try one of their plans after which maybe I can tell you if it worked it’s magic on me or not, but I can definitely sing praises of the quality, the product packaging, the label information, the  seamless delivery and of course the fresh delicious taste. Even the wheat grass cold pressed juice was good to the last drop {I’m saying that because I’ve recently had some really unpalatable versions from elsewhere}.

Antidote, coldpressed organic juice While the jury will always be out as to whether cold pressed juices vs fruit eaten whole is the right way to go, I am no expert or nutritionist. I just know that I find cold pressed juices a good refreshing option, especially to packaged juices with added sugars and lost enzymes. Additionally, the nut mylks might be a boon for those who are lactose intolerant, and also to vegans. That Conditioner juice with almond, vanilla water and coconut sugar definitely had my mind believe the bottle had coffee hidden in there somewhere. For a coffee lover like me, that good!Antidote, coldpressed organic juice Ph: + 91 9717412218 8 am to 8 pm
Email: antidotecleanses@gmail.com

 

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Chocolate Berry Wine Fallen Gateau, Big Banyan Wines“Cake is happiness! If you know the way of the cake, you know the way of happiness! If you have a cake in front of you, you should not look any further for joy!”
C. JoyBell C

Chocolate Berry Wine Fallen Gateau … because when a smooth, indulgent dessert wine arrives, you have to do something special with it. These were thoughts that ran through my head when the well packaged bottles of Bellissima and Rosa Rossa arrived from Big Banyan.With Christmas around the corner, my flavours and colours were pretty much sorted out. I knew what I wanted to bake. Chocolate Berry Wine Fallen Gateau, Big Banyan WinesIt was going to be a flourless fallen gateau, it was definitely going to have dessert wine, and the top would have strawberries. Well it all kind of fell into place. I had bought a ton of strawberries a few days ago and planned to make a preserve. Then along came dessert wine. Why not a strawberry wine jam? With winter here, spices are part and parcel of almost everything I do, so I settled for a spicy Strawberry Wine Jam. Chocolate Berry Wine Fallen GateauIt came out deliciously wicked. It’s great on toast and in lindzer cookies, fabulous to make dark chooclate truffles with, and makes for a much appreciated holiday gift as well. Strawberry jam is the easiest to make. You basically just cook it down to a nice chunky consistency, discard the whole spices, and bottle the jam. Dollop it over waffles, ice cream, onto parfaits, over breakfast oats … you will love it!

Spiced Strawberry Wine Jam Jam done. That was so easy. Strawberry Wine Jam Big Banyan WinesWhen the jar of wine jam says time for cake, it’s time to bake!! This is one of the simplest gateaus you can bake. Don’t get misled by the long list of ingredients. It comes together really fast and is a fuss free, chocolaty, fudgy gluten free cake. The ingredients should all be good quality because that’s what makes the cake special. Dessert wine and spiced strawberry wine jam added oodles of oomph to it. Subtle undertones of sweet strawberry and a hint of wine make this special. It’s called a fallen gateau because it rises quite normally while baking, then collapses most dramatically.

Chocolate Berry Wine Fallen Gateau, Big Banyan WinesI love the crater the so called collapse causes because that becomes ‘ground‘ for filling. An ugly duckling, rustic cake, moorish to boot, gets a snazzy dressing up. Christmas is here so it’s red, white and green. Chocolate pairs really beautifully with wine and fruit, so this was going to be a winning combination. The almond cream added further indulgence. Then came the ruby red, bursting with flavour, spicy strawberry wine jam topping that was literally the icing on the cake.

Chocolate Berry Wine Fallen Gateau, Big Banyan WinesDid I forget to mention the chewy meringue top studded with pistachios? Yes, you can taste that as well as you savour every rich bite of this chocolaty wine goodness. It might seem tempting to skip the step, but I urge you not to. It’s small things like this that add to the final delight. We loved every little detail of this cake so much, I am going to bake it again soon. This is my new favourite cake that was created all thanks to some fabulous wine from Big Banyan.Chocolate Berry Wine Fallen GateauI have to give the wine full marks. I’d heard the buzz about the wine here and there, and it more than lived up to my our expectations. I might not be a connoisseur, but yes, can tell a good wine. The dessert wine glowed a beautiful gold, while the Rosé  blushed a beautiful cherry pink. I am quite partial to sweet dessert wines. The Bellissima was my first love with sensual smooth hints of apricot, pears, walnuts and raisins; so exotic in my opinion. Like liquid gold.Chocolate Berry Wine Fallen Gateau, Big Banyan WinesThe Rosé got the better halves vote. With the acidity just right, whiffs of freshness and smooth flavour, this wine was good! I couldn’t stop clicking the wine. It added great festive cheer to my food and frame. As I have learnt, if the ingredients are good, you love the process, and then turn out amazing goodness. This is just what happened.Chocolate Berry Wine Fallen Gateau, Big Banyan Wines

Do serve some wine with the Chocolate Berry Wine Fallen Gateau. It completes the experience!

Recipe: Chocolate Berry Wine Fallen Gateau
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A deeply indulgent, satisfying flourless {read glutenfree} dark chocolate cake that celebrates the best of the holiday season. Sweetened with dessert wine and strawberry wine jam, festival baking doesn’t get better than this Chocolate Berry Wine Fallen Gateau with a strawberry wine jam topping. A cake for Christmas! Serves 8-10

Prep Time: 45 minutes
Total Time: 1 hour 45 minutes {plus cooling time}
Ingredients:

  • Strawberry Wine Jam
  • 400g strawberries, diced
  • 100ml Big Banyan Dessert Wine
  • 75-100g brown sugar
    Juice of 1 lime
  • 2 star anise
  • 1 stick cinnamon
  • 4-5 cloves
  • Chocolate Berry Wine Fallen Gateau
  • 250g dark couverture chocolate
  • 100ml Dessert wine
  • 35g strawberry wine jam
  • 3egg yolks
  • 3 egg whites
  • Pinch cream of tartar
  • 175g brown sugar {100+75g divided}
  • 1 tsp vanilla extract
  • 50g almond meal
  • 25g pistachios, blanched, peeled
  • Strawberry Wine Jam Topping
  • 100g cream, chilled
  • 25g icing sugar
  • 3-4 drops almond extract
  • 100gm strawberries, quartered
  • 25g brown sugar
  • 2 tsp strawberry wine jam

Method:

  1. Strawberry Wine Jam
  2. Place all ingredients in a heavy bottom sauce pan, and simmer gently for about 30 minutes until the strawberries are soft and the consistency is a little thick and jam like. {It will thicken a little more as it cools}
  3. Cool, discard the whole spices and transfer to a jar.
  4. Chocolate Berry Wine Fallen Gateau
  5. Preheat oven to 180C. Line the base and sides of a tall 7″ round spring form baking tin with parchment paper.
  6. Place chocolate in a heatproof bowl and microwave for 1 minute on high, until the chocolate has almost melted {else melt over a double boiler} Stir until smooth, and then stir in the dessert wine and strawberry jam.
  7. Beat egg whites with 75g brown sugar and cream of tartar to stiff peaks.
  8. Place egg yolks with remaining 100g brown sugar and vanilla extract and whisk to mix. Whisk n the melted chocolate-berry mix. Fold in the almond meal.
  9. Reserve 1/2 cup of the beaten egg whites for topping if desired.
  10. Add 2-3 tbsp of the beaten egg whites to the chocolate mixture and fold in gently. Add the remaining beaten egg whites in two lots, gently folding into the batter so that the air is not released.
  11. With an offset spatula, spread the reserved beaten egg white mixture over the top of the cake. Sprinkle over the pistachios.
  12. Bake at 180C for approximately an hour, until done. The cake will fall as it cools.
  13. Cool in tin until cooled completely, then gently peel off parchment and transfer to serving platter. {I cooled it in the fridge overnight as I find the flavours mature really well. Take out of fridge half an hour before serving}
  14. Top with whipped almond cream, and strawberry wine jam topping {Recipe follows}
  15. Almond whipped cream
  16. Whip the cream with icing sugar and almond extract until medium peaks form. Fill the fallen gateau cavity with it.
  17. Strawberry Wine Jam Topping
  18. Place quartered strawberries in a heavy bottom pan with brown sugar. Simmer for 2-3 minutes until the strawberries just begin to soften. Add the wine jam and stir well until the topping is nice and glossy, a minute. Cool and chill. {Can be made a day ahead}
  19. Note: Is a great on parfaits, ice cream, fresh waffles etc too

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“Black as the devil, hot as hell, pure as an angel, sweet as love.”
Charles Maurice de Talleyrand

Classico 'Espresso Coffee Machine' from TecnoraOur recent trip to Sydney was brought even more alive with good cups of coffee from the crack of dawn to late into the night. They know how to brew a good cup. Oh those flat whites, lattes, cappuccinos, short blacks. Never ending delight sitting at cafes just looking at the variety of choices on offer, and how much folk Down Under enjoy a good brew. For those who have known me for long, you know that coffee is my first love. For those who don’t know me, welcome to my world flavoured by coffee. Coffee and me are inseparable. The mere aroma of coffee in the air is uplifting, seeing a barista at work, invigorating. Add it to dessert, and it’s nirvana!

Coffee in desserts @ PABWell homecoming had a pleasant surprise waiting for me, an espresso coffee machine standing tall on the counter. I still remember a coffee maker that I had bought from the UK years ago. For some reason I never used it as it involved filters and a 1000 bits and bobs that made life more work, less coffee! Cut to now, I took a little while getting used to this new machine from Tecnora. I’m a bit lazy {read plenty} on reading small print and instructions. That I had to do eventually, and soon I was brewing perfect little cups of coffee.Classico 'Espresso Coffee Machine' from TechnoraThe Classico ‘Espresso Coffee Machine’ is a neat machine, the colours stylish in steel and black. Sleek with classic good looks, it blended seamlessly onto my kitchen counter with the Thermomix, the air fryer and the blender. It is lightweight, quick off its feet and quite simple to use. Switch it on, push a few buttons and it surprises you with how snappy it is. It’s also really simple to wash up, with a handy removable drip tray. Easy clean is what I love!Wholegrain peach and cherry tray bakeThe sweet guys from Tecnora also sent me a bag of fine ground coffee beans to get me going. I also have some stash of Coorgi coffee that I love, some vanilla flavoured coffee, and a few more sachets as a lot of people gift me coffee. I made a rather nice rustic bake the other day, a Wholegrain Fresh Peach and Cherry Tray Bake. It paired beautifully with a shot of espresso. Do keep an eye out for the recipe.

Wholegrain Peach and Cherry Tray Bake with espresso from TecnoraThe same day, I was doing a product shoot for UnTied, and the classic espresso cuppa turned out to be the perfect missing piece to complete my shot! I loved the way the frames worked!!

UnTiedNow that I have about mastered the perfect espresso shot, I have a few plans for more coffee madness. In the pipeline are affagato, espresso panna cotta, espresso coffee cake, probably Vietnamese iced coffee. My mouth is already watering as I share my plans.  Do you guys like coffee? What is your best way to enjoy it? Coffee in desserts? Tell me, tell me, tell me!

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