Category

savoury

Terra vegetable chips ... & dip

“The preparation of good food is merely another expression of art, one of the joys of civilized living…”
Dione Lucas

Terra Chips might well have been the answer to my savoury cravings. Might also be the answer to fun and exciting snacking options especially for kids! As the weather cools down, as I travel a bit, there is always need to leave something nice, fun, different for the kids at home. They constantly feel peckish and there is only so much I can bake / cook! Last week I was in Bangalore for a shoot. Was quite happy to leave these beauties from Terra Chips as a treat for the hungry monsters that live at home!

Beets & Terra vegetable chips Yes I’ve bought a microwave gadget that allows me to make dehydrated chips at home from scratch. Yes I can and have made beet, sweet potato, apple chips at home. That was when I was a supermom and could do everything and more. Sadly, time flies and and energy doesn’t last forever. For times like these how wonderful to have on hand chips made from real whole vegetables! That’s Terra Chips for you, made up of all the fun and most colourful root vegetables you can think of. Each chip quite literally handcrafted with a unique character of it’s own.Terra vegetable chips Think the humble beet, exotic purple potato, much loved sweet potato, batata, bright carrot, earthy parsnip, kabucha, coconut, plantain and then think of all the great crisp taste you get in every bite. Our absolute favourites were the blue potato and sweet potato chips. I paired these colourful, almost fascinating beauties with a tomato & black truffle salt dip, and a garlicky quark & green onion dip. The quark dip is simple. Smooth whisked quark, extra virgin olive oil, minced garlic and salt. The other recipe is below. So much yumminess and such a great hit.Beets & Terra vegetable chips When you have vegetables this crisp, rustic and earthy with flavours that explode in your mouth, you know they’ve got it right. The kids had a brilliant time crunching through each, guessing which veggie it might have originated from, figuring out the spice mix. We had sea salt & Mediterranean in our lot, both equally good.Terra vegetable chips ... & dipThe colours have me fascinated, the camera working overtime, It’s hard to put either the camera or the bowl of chips down. I’ve always enjoyed dehydrated fruits and vegetables. These made with exciting roots that go beyond the humble potato have me smitten! Try these with either of these two dip, else with another favourite, the Persian Roasted Eggplant Walnut Dip on the blog.

Terra vegetable chips Tell me what your favourite dip to pair with these #TERRAadventures might be!

Tomato Black truffle Sea salt Dip
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Tangy and deeply flavourful, this dip keeps for long and goes well with chips. Use as a sandwich spread or pizza sauce too.
Servings Prep Time
2-4 people 5 minutes
Cook Time
10 minutes
Servings Prep Time
2-4 people 5 minutes
Cook Time
10 minutes
Tomato Black truffle Sea salt Dip
BigOven - Save recipe or add to grocery list
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Tangy and deeply flavourful, this dip keeps for long and goes well with chips. Use as a sandwich spread or pizza sauce too.
Servings Prep Time
2-4 people 5 minutes
Cook Time
10 minutes
Servings Prep Time
2-4 people 5 minutes
Cook Time
10 minutes
Ingredients
Servings: people
Instructions
  1. Heat oil in pan. Add green onion, celery and garlic. Saute until soft.
  2. Add the remaining ingredients and simmer gently until tomatoes are soft, pushing gently with back of spoon. Taste and adjust seasoning if required. an add a small dash of lime juice if desired.
  3. Cool and serve with chips
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Olive Oil Walnut Garlic Rosemary Foccacia

“If thou tastest a crust of bread, thou tastest all the stars and all the heavens.”
Robert Browning

This Olive Oil Walnut Garlic Rosemary Foccacia is bursting with flavour, topped with everything I love and more. To get an even heartier bread, you could even double the toppings, maybe knead in some extra walnuts, olive and cheese through the dough after the first rise. These are thoughts that race through my head as I write, things I would definitely consider doing for my next artisan loaf. I know that will be sooner than later!

Olive Oil Walnut Garlic Rosemary FoccaciaThat’s just how good this bread was. As you might have noticed, I’ve been baking a lot more artisan bread of late. The recent Cheese Garlic Rosemary Eggless Brioche is another great bread, almost similar flavours, though that was cheesy good to the core! Then of course another favourite, the Wholewheat Garlic Oat Soda Breadrustic, moorish, earthy and wholegrain. While kneading dough is therapeutic and a lot of fun, I think I’ve become a little lazy.

Olive Oil Walnut Garlic Rosemary Foccacia I find myself turning to the trusted stalwart on my counter, the Kitchen Aid Stand Mixer. That paired with the great quality bakeware they offer makes the whole process so pleasing, so fuss free. Baking bread  is something I’m doing more and more, often wholegrain, sometimes part wholegrain. With dough making sorted out, the mixer kneading in the background, I reach out to flavours my bread might like.Olive Oil Walnut Garlic Rosemary Foccacia It’s often fresh herbs as they grow in my little patch, especially rosemary, as long as it lasts. This past harsh summer killed one of my two precious little plants; the second is kind of surviving. The other thing I like to add is nuts, walnuts in particular. Drizzled with olive oil, they toast up quite beautifully on top of the bread. The rest is pretty optional, whatever catches my eye really. Olives, sun dried tomatoes, mature cheddar, garlic, garlic greens, finely sliced mushrooms, sunflower seeds etc.Olive Oil Walnut Garlic Rosemary Foccacia Use herbs and nuts of your choice, play around with ingredients, but do make this. I think a sweet version with saffron and pistachio might work great here too. Maybe a grape foccacia. The recipe  results in a light, airy, easy to form bread, a dough which behaves beautifully if kept in the fridge overnight as well. Plenty of good quality extra virgin olive oil is key for a Olive Oil Walnut Garlic Rosemary Foccacia like this.Olive Oil Walnut Garlic Rosemary Foccacia

Olive Oil Walnut Garlic Rosemary Foccacia Nothing like  a bowl of salad and a crust of artisan bread. Once the weather gets cooler, maybe some soup to complete the meal. Until then, we’re just happy to keep it light with the Olive Oil Walnut Garlic Rosemary Foccacia & a Roasted Beet, Chickpea, Red Onion, Walnut Salad.

Eggless Wholegrain Almond Jaggery Oat Cookies Note: The beautiful ceramic ware is from a local ceramic artist, Anumita Jain, from Delhi. You can find her at A Clay Story. I think you’ll see a lot more of her art in my frames now, like in the Eggless Wholegrain Almond Jaggery Oat Cookies featured above {recipe coming soon}. Her pottery is very inspiring.

Olive Oil Walnut Garlic Rosemary Foccacia
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Nothing better than fresh home baked bread, and this Olive Oil Walnut Garlic Rosemary Foccacia is bursting with flavour. The Kitchen Aid Stand Mixer and their great quality bake-ware make baking breads so therapeutic, so fuss free. Use herbs and nuts of your choice, play around with ingredients, but do make this.
Servings Prep Time
2 loaves 10 minutes
Cook Time Passive Time
30 minutes 1 hour
Servings Prep Time
2 loaves 10 minutes
Cook Time Passive Time
30 minutes 1 hour
Olive Oil Walnut Garlic Rosemary Foccacia
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Nothing better than fresh home baked bread, and this Olive Oil Walnut Garlic Rosemary Foccacia is bursting with flavour. The Kitchen Aid Stand Mixer and their great quality bake-ware make baking breads so therapeutic, so fuss free. Use herbs and nuts of your choice, play around with ingredients, but do make this.
Servings Prep Time
2 loaves 10 minutes
Cook Time Passive Time
30 minutes 1 hour
Servings Prep Time
2 loaves 10 minutes
Cook Time Passive Time
30 minutes 1 hour
Ingredients
Servings: loaves
Instructions
Starter
  1. Place warm water, honey and yeast in bowl of stand mixer. Stir and leave for 5-10 minutes.
Garlic Rosemary Dough
  1. Add remaining ingredients to bowl of KA stand mixer fitted with dough hook. Stir to mix on speed 2, then knead for 5-7 minutes on speed 4 until the dough is smooth and elastic. Add a few spoons of wholewheat flour if the dough is too wet, or a tbsp or two of water if too dense. We are looking for a soft dough.
  2. Form into a ball, drizzle over with a little olive oil, cover the bowl with cling-wrap or a wet kitchen towel. Leave to rise in a warm, draft free place for an hour or two until doubled.
  3. Preheat oven to 200C.
  4. Divide dough into 2, knock back a little and make 2 balls. Flatten gently into the base of a lightly oiled round baking tin. I used the Kitchen Aid non stick 9" pie pan. All their bakeware is excellent.
Topping
  1. Make indents into the surface, generously pour over extra virgin olive oil, allowing it to get into the indents.
  2. Scatter fresh rosemary, walnuts, olives and Himalayan pink rock salt over the top.
  3. Drizzle a little more extra virgin olive oil over.
  4. Leave covered with a kitchen towel until the oven preheats.
  5. Bake for approximately 30 minutes until golden brown and done. Serve warm or at room temperature.
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Cheese Garlic Rosemary Eggless Brioche“Life is great. Cheese makes it better.”
Avery Aames

Cheese Garlic Rosemary Eggless Brioche is everything you might want in bread, then some more. Yes, with the weather changing, or rather showing some sign of cooling down, I’m back to bread baking quite a bit. For those who know me, I love a good stuffed bread. Give me a French Fougasse that is bursting with the goodness of cheese, walnuts and garlic and I promise I will not complain. Actually, for the baker in me, the process of making the bread from scratch is seriously therapeutic. The end result always worth waiting for. After all, how much wrong can you go with bread?Cheese Garlic Rosemary Eggless BriocheIf you’ve been baking bread for a few years like me, you’ll know that simple is best. Yeast that works, good quality ingredients, flavours that pair well, a handsome dose of some delicious cheese, some nuts. What else? Oh yes, fresh herbs too. Always a winning combination and such a crowd pleaser. And if you know me, you’ll know of my love for dairy and that any eggy flavours don’t work with me, especially with breads.

Cheese Garlic Rosemary Eggless BriocheSo I thought I’d do a brioche style enriched dough, but chose to skip the eggs. Because eggs give volume to baking and bread, so the absence means that this dough does’t rise much. Yet stuffing it with all things good makes it better than a normal brioche. I used an absolutely delicious Red Cheddar from Godrej Nature‘s Basket for the brioche. The gourmet cheese store offers you the option of having the cheese grated, sliced or cubed if required. I had it grated, and that I found very handy, a tiny yet welcome luxury!Cheese Garlic Rosemary Eggless BriocheThe bread was gone before I knew it. With so many fabulous things within, eating the Cheese Garlic Rosemary Eggless Brioche was literally like nibbling a cheeseboard! Serve pears, apples, grapes, olives, cold cuts on the side, maybe a nice smoked cheese too. The bread takes care of the rest. The rolling up is quite simple, the slicing through and twirling a tad more complex. If you aren’t up to playing with your dough, plaiting it etc like I enjoy doing, you can always just cut the roll into 1″ circles, bake them flat in a square pan.

Cheese Garlic Rosemary Eggless BriocheThe bread is on the indulgent side, a little healthier since I added some wholewheat flour as well. Also better than most breads as it is a virtual mini meal in itself. Since it’s rolled thin and well stuffed,the carbs come down, and with it a little guilt too. It’s a good bread for friends, to gift, to nibble. It’s also entirely customisable to your palette. Use any variety of cheese you like. My next one is going to be a smoked cheese, sundried tomato and olive brioche.

Cheese Garlic Rosemary Eggless BriocheUse stuffing that you enjoy, let your imagination lead you. I’m thinking pizza sauce, salami, olives, mozzarella … and roll! Also a herbed garlic chili oil, feta, walnuts, olive, smoked cheese … and roll! I’m thinking many good things, combinations that work for a bread like this. The Cheese Garlic Rosemary Eggless Brioche makes a great make ahead snack for the evening, sliced thin like biscotti, also a very welcome tiffin filler.

Cheese Garlic Rosemary Eggless BriocheJust make sure the cheese is good, the ingredients are fresh. The rest will fall into place!

Cheese Garlic Rosemary Eggless Brioche
BigOven - Save recipe or add to grocery list
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Print Recipe
With so many fabulous things within, eating the Cheese Garlic Rosemary Eggless Brioche is literally like nibbling a cheeseboard! Serve pears, apples, grapes, olives, cold cuts on the side, maybe a nice smoked cheese too. The bread takes care of the rest.
Servings Prep Time
4-6 people 20 minutes
Cook Time Passive Time
30 minutes 2 hours
Servings Prep Time
4-6 people 20 minutes
Cook Time Passive Time
30 minutes 2 hours
Cheese Garlic Rosemary Eggless Brioche
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
With so many fabulous things within, eating the Cheese Garlic Rosemary Eggless Brioche is literally like nibbling a cheeseboard! Serve pears, apples, grapes, olives, cold cuts on the side, maybe a nice smoked cheese too. The bread takes care of the rest.
Servings Prep Time
4-6 people 20 minutes
Cook Time Passive Time
30 minutes 2 hours
Servings Prep Time
4-6 people 20 minutes
Cook Time Passive Time
30 minutes 2 hours
Ingredients
Yeast starter
Enriched eggless dough
Servings: people
Instructions
Yeast starter
  1. Place ingredients in a small bowl, stir. Leave to rest for 5 minutes to activate the yeast
Enriched eggless dough
  1. Place yeast starter and all ingredients except milk in bowl of food processor. Knead to a soft smooth dough, adding a tbsp or two of milk as required.
  2. Place in a bowl covered with cling wrap in a warm place to rise, approximately 2 hours OR leave to slow rise in the fridge overnight. I prefer an overnight rise since the chilled dough is easier to roll out.
Cheese Garlic Rosemary Eggless Brioche
  1. In a small bowl, stir together extra virgin olive oil, chili, herbs and garlic.
  2. Roll out dough to a rectangle, 12" X 8". Spread the seasoned oil all over with a pastry brush.
  3. Sprinkle over with chopped walnuts,then grated cheese and rosemary.
  4. Roll up the longer edge to form a tight Swiss roll. Gently seal the open end and transfer to parchment lined baking sheet.
  5. With a sharp knife, cut right through the centre, lengthwise, leaving one end attached. Gently plait the two, and tuck in the ends. Leave to rise 30 mins while you preheat the oven.
  6. Bake at 180C for 30 minutes.
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