Baking | Whole Grain Apple Crumble … always room for dessert and #Fujihoro #dessert #wholegrain

“Sometimes you’ve just got to grab an apple – or grapes, or strawberries. Something that’s healthy but maybe a little bit more adventurous, if you can see fruit as adventurous.”
LL Cool J

wholegain apple crumble Whole Grain Apple Crumble. Always room for dessert as I limp back into normal everyday life after too much indulgence of late. That weekend trip to the Jaipur Marriott spoilt me silly. Then came a family wedding/reunion. With the holiday season now in full swing, I am taking a small ‘eating out‘ sabbatical. I have to knock off the pounds I’ve gained. Gotto get fit!
wholegain apple crumble And that certainly does not mean no good home eating. Or baking. Fruits and whole grains are always welcome as dessert. I love to bake with them, and the family loves to dig into them. There is something comforting about a fruit bake with apples, cinnamon, walnuts and brown sugar. A nice crisp topping and it promises to be a winner.

wholegain apple crumble I’ve been working with a publisher to style a cookbook and I took this along for the team one morning. Fresh from the oven, it smelt divine. We dug in later halfway through the shoot and everyone loved it. There was lots of other food I cooked and styled for the book that day, that we eventually devoured. Even though we were ready to burst, there was room for dessert! Always is!wholegain apple crumble 4I bake crumbles a lot through winter, with different permutations and combinations. Sometimes when I’m short of time, I do the fruit filling in advance, make the crumble and store it alongside. Pop it into the oven an hour or so before dinner. It holds sweet promise of a delicious end to the day. Serve it with a good quality vanilla ice cream for extra indulgence, or maybe just unsweetened single cream. For me, just a small serving as is works. Drat, those extra pounds!!
Fujihoro Porcelain Enamelled Kitchenware And in other news, something special again came my way a few days ago. After the beautiful Mauviel 1830 set I received from France, a sweet lady stopped by my place one morning. She brought for me this retro porcelain enamelware set from Fujihoro Japan. I fell in love with the colours, the quality and the workmanship. Incidentally, Fujihoro has recently been featured in India Today as one of the hottest new products!Fujihoro Porcelain Enamelled KitchenwareBright yellow really works with me, as also the fact that you can cook and serve in this beautiful cookware too. One of the recipes shot for the cookbook was a Kachi Mirch ka Gosht. An absolutely lip smacking recipe which I cannot divulge as the book is yet to go into print. I cooked a murgh {chicken} version of it at home a few days ago.

Kachchi mirch ka murgh and Fujihoro

Kachchi mirch ka murgh and Fujihoro With a heavy tight fitting lid and great insulating properties to allow a low simmer, the pan delivered an absolutely delicious curry. The enamelware surface has a non-porous hardened vitreous coating which does not absorb any residue from previously cooked food and is stain resistant, odourless and bacteria free once cleaned. The pan can go into the oven too {sans the lid which has a really really nice fitted wooden knob on top}. I think I just might bake the fruit crumble in the next time!

Recipe: Whole Grain Apple Crumble your picture

Summary: The Whole Grain Apple Crumble is an autumn / winter dessert which is pure comfort food. Here’s a version of the apple crumble gone healthy. Serve with some good quality vanilla ice cream, or some unsweetened cream, or just as is.

Prep Time: 10 minutes
Total Time: 40 minutes
Ingredients:

  • Apple mix
  • 5-6 apples, cored, peeled, diced
  • 30g brown sugar
  • 1 tsp cinnamon powder
  • Juice of 1 lime
  • Topping
  • 75g oats
  • 25g whole wheat flour
  • 30g whole almonds
  • 100g brown sugar
  • 75g unsalted butter, chilled, cubed or grated {I grate frozen butter}

Method:

  1. Apple mix
  2. Preheat oven to 180C
  3. Toss all ingredients for apple mix in a bowl to oat fruit well. Can add raisins and walnuts if desired. Turn into 1 litre pie dish, and make topping
  4. Topping
  5. Run oats, whole almonds and wheat flour {aata} in blender. Add in brown sugar and mix. Reserve. Gratein  frozen butter and toss lightly together to get a bread crumb like mix {I normally pulse in processor, short and quick to evenly distribute}
  6. Cover the fruit with the topping, pressing down gently to make sure the fruit is sealed in.
  7. Bake for about 30 minutes until light golden brown on top.
  8. {Tent with aluminum foil if the top is over-browning.}

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

Baking |Light Pumpkin Pie … pie that thinks it’s a cheesecake #fall #dessert #pumpkin

“Cut my pie into four pieces, I don’t think I could eat eight.”
Yogi Berra

Light pumpkin pie 1Light Pumpkin Pie. It’s difficult to not think pumpkin and get deluged by orange thoughts once fall is in the air. Come autumn, and pumpkin pie spice is the on the top of my head. It breaks my heart to say goodbye to stone fruit when summer draws to a close, and somewhere in the hot summer months I always forget the charm of fall. These days there’s loads of pumpkin on the table.

orangeOh the orange hues. persimmons, pumpkin {which is there pretty much all the year around here though}, and the little bitter kumquats. Such bright colours and so much fun! It’s around this time that the boy will gently come and request for a pumpkin cake on Halloween. For him it’s customary to ask. For me, it’s another opportunity to experiment. With a steady source of good quality pumpkin pie spice from the sister in the US, I am happy to take the pumpkin route.

fresh pumpkin pureeThe pumpkin pie came along in a hurry as usual. The ingredients were very basic with fresh pumpkin puree and some left over condensed milk thrown in. There was an orange sitting on the counter so in went some zest as a last minute thought, then a dash of Grand Marnier to compliment it. You can always skip the liqueur, but try and add the orange zest. The flavour  orange zest added was amazing.

Light pumpkin pieWhenever I experiment with pies or cakes, there is a sense of panic on the other side. Will it set, won’t it set. Will it slice cleanly, or maybe not??? Then again, hope it tastes OK! Heaved a mighty sigh of relief when it left the pan easily and didn’t flow like lava. YES! It had set. A few pictures, then a slice later, a sense of jubilation. It set beautifully AND was firm enough to be sliced, staying light and moussey!

Light pumpkin pieThe boy wolfed down a couple of slices in the evening. Is it dessert Mama he asked, before eying another slice. It was his after all, made on personal request. I would have done him a pumpkin pie latte on the side but I got a little lazy.

Light pumpkin pieThe husband gave it a thumbs up too. Is it pie, is it cake I asked? Cheescakey he said. It’s a pie that thinks it’s a cheesecake I guess.

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Baking | Prinsesstårta … or simply a princess cake for Pinktober #cake #dessert #Pinktober #pink

“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.

Pinktober Princess Cake,  PrinsesstårtaPrinsesstårta … a princess cake my way to mark Pinktober. Every October begins with a pink cake in support of breast cancer research, or Pinktober, as it is popularly known. October is the National Breast Cancer Awareness month. International campaigns are run each year to raise awareness and funds for research. In addition, the campaign also offers information and support to those affected by breast cancer.

Prinsesstårta, Princess cake for PinktoberThe first week of October sees Mr PABs birthday and he’s grown used to a pink birthday cake. I might be torn for time, tired to the bone, might not bake a cake on any other occasion but the Pinktober one is never missed. Neither is the ribbon. You can see the pink on my earlier  Pinktober posts, else catch them on my PINK board on Pinterest.

The pink ribbon is an international symbol of breast cancer awareness. Pink ribbons, and the color pink in general, identify the wearer or promoter with the breast cancer brand and express moral support for women with breast cancer. Pink ribbons are most commonly seen during National Breast Cancer Awareness Month.

pink-ribbon-296x300A Princess cake or prinsesstårta is the lads most favourite cake of all time. Years ago I did a recipe testing for Helene of Tartlette which included a Bavarian cream. That was a princess cake of sorts. We still remember how fantastic that cake was, a benchmark of sorts for birthday cake.

A princess cake (prinsesstårta in Swedish) is a traditional Swedish layer cake consisting of alternating layers of airy sponge cake, raspberry or strawberry jam, pastry cream, and a thick-domed layer of whipped cream. This is topped by marzipan, giving the cake a smooth rounded top. The marzipan overlay is usually green, sprinkled with powdered sugar, and often decorated with a pink marzipan rose.[1][2]

The original recipe first appeared in the 1930s Prinsessornas Kokbok cookbook, which was published by Jenny Åkerström, a teacher of the three daughters of H.R.H. Prince Carl, Duke of Västergötland. The cake was originally called grön tårta (green cake), but was given the name prinsesstårta or “princess cake” because the princesses were said to have been especially fond of the cake.

Prinsesstårta, set upside downMy version of the prinsesstårta is a little off the traditional mark, just slightly. The layers of the traditional Swedish cake have jam and pastry cream. I skipped the jam as I thought my pastry cream was sweet enough. The dome of whipped cream wasn’t going to happen as I used a low fat 20% cream, so I stabilised it with gelatin. The dome happened in an upside down manner which is how I built up the cake and left it to set overnight.

PrinsesstårtaI hoped it would look fine the next morning …and it certainly did much to my delight! The other deviation was of course the marzipan cover for the cake. I made marzipan too that morning but it did not behave. At all. With October being unseasonably warm at 40C this year, the marzipan really sweated and wouldn’t roll out.almonds for marzipan

I had to do a rapid rethink as I didn’t want to jeopardise the poor stabilised dome. That would have been a disaster so my next best option was a chocolate coating, tricky but doable. The idea is to have the chocolate coating at a cool, or almost same temperature as the cream dome so that the dome doesn’t melt. It was touch and go. I won!! Sort of.

Prinsesstårta, Princess cake for PinktoberThe dome wasn’t as smooth as I expected it to be, or like I wanted it to be but given the weather, I was happy I had the cake covered! Left to set in the fridge, you can see the uneven bits, or maybe refer to it as an artisanal finish? Taking pictures was difficult again as the icing threatened to melt.

Prinsesstårta, Princess cake for Pinktober I used the marzipan to make a couple of hurried roses etc. Then the quintessential PINK ribbon. Minimalistic was the sensible and possibly only way to go. Stuck it all on and was just grateful to have a cake. Once cut, the honours done, it was fantastic to taste.

Prinsesstårta, Princess cake for Pinktober Much to my delight, the boy immediately exclaimed, “Yay, a Princess Cake! I just saw it on the Simpsons this morning.” What a delicious coincidence! The prinsesstårta layers behaved well while being sliced, the cake itself a winner on all counts {other than smooth looks!}. Light, airy, flavourful, creamy and a celebration! Try and challenge yourself to make this, right side up if possible, else use my way home. This is a cake every baker must make at least once. Must!

Swedish Prinsesstårta, princess cupcakes I’ve done a real fun version of Swedish Prinsesstårta Cupcakes with the Daring Bakers in May 2013. It was hot as hot can be back then, but much easier to do little cupcakes than one huge domed prinsesstårta. Also, then the marzipan was store bought and possibly more smoother and easier to handle than home made. If you rather do pretty cupcake prinsesstårta, then here’s the place to be.

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