“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight.”
M.F.K. Fischer

Wholegrain Xmas Stollen Wholegrain Christmas Stollen with dried peach + walnuts +orange peel… a healthier version of the German Tea Bread. I’ve been fascinated by the Stollen for long. Actually ever since I discovered homemade quark. Once I figured there was something as good as Austrian curd cheese, AND that I could easily make some at home, I naturally went around looking for ways to use it. Wasn’t long before I discovered the Dresden Stollen. Indulgent Italian holiday bread. I baked another recipe into a Stollen Bread Pudding.

Wholegrain Xmas Stollen I loved making it. Would love to make more batches but for the fact it 1s a 100% all purpose flour tea bread. The wholegrain bug I have been bitten by doesn’t allow me to go back that easily. The odd birthday cakes with APF are OK; they’re once in a while indulgent stuff. One look at Meeta’s Stollen the other day, and the craving set in. It was time for STOLLEN! More precisely, Wholegrain Christmas Stollen with dried peach + walnuts +orange peel… a healthier version of the German Tea Bread.Wholegrain Xmas Stollen’twas an experiment. Came out quite well. It’s inspired by Meeta’s favorite version, a Date Fig Quark Stollen. Mine is partially whole wheat, partially almond meal and partially APF. It’s not as light as my earlier APF Dresden Stollen, but we are certainly not complaining. This turned out yum if I may so so myself. Once you make your own quark { prep 2 days in advance}, or if you just buy it, it’s an easy bread to throw together.

Wholegrain Xmas Stollen dried peaches + walnuts +orange peelPacked with dried peaches that I picked up in Srinagar this summer, crystallised orange peel {that I made some time ago} and chopped walnuts, it’s a special Christmas bread. Couldn’t add raisins and such as the boy can’t stand them. I have an Xmas fruit cake to make too, and I think it’s gonna be a nut cake as things go. The nuts are still soaking….. que sera sera. Hope I get there in time!Wholegrain Xmas Stollen Either go Meeta’s  baking powder way, or my yeast route, both ways would work well. It’s been raining here in North India the past few days, so the dough didn’t get a chance to rise well. You might get a better ‘rise’ if the weather permits. Let me know if you make this. It’s delicious. Do wrap it and keep it for 2-3 days before slicing. It’s more moist once it matures for a couple of days. Mince sliced beautifully and was moist too.

[print_this]Recipe: Wholegrain Christmas Stollen
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Summary: Wholegrain Christmas Stollen with dried peach + walnuts +orange peel… a healthier version of the German Tea Bread.

Prep Time: 15 minutes
Total Time: 40 minutes plus rising time

  • For the stollen
  • 100g all-purpose flour
  • 100g almond meal
  • 50-100g whole wheat flour
  • 1tsp yeast
  • 50g brown sugar
  • 1 egg
  • 150g dried peaches, chopped
  • 35g crystallised orange peel, chopped
  • 75g walnuts, chopped
  • 35g tutti fruity
  • 1tbsp Grand Marnier {or rum, or honey}
  • 1 vanilla bean, scraped
  • 50g butter, melted
  • 150g quark, well drained {homemade recipe here}
  • For the top
  • 25g butter, melted
  • 25g powdered sugar


  1. Place the flours, almond meal, yeast and sugar in bowl of food processor and whiz to mix
  2.  Add the chopped fruit, nuts in a bowl wit Grand Marnier and heat in microwave for 30 seconds. Leave to soften slightly while you do the rest.
  3. Place the all purpose flour, 50g of whole wheat flour and almond meal, yeast and sugar in bowl of food processor and whiz to mix.
  4. Add the chopped fruit and nuts, scraped vanilla bean, melted butter, egg and quark and knead to a soft dough. Add more wholewheat flour if the dough is still sticky. Mine was slightly so as I didn’t allow the quark to drain long enough. {You can do this by hand too.}
  5. Shape into a ball and place in a oiled bowl, cover with cling wrap and leave in a warm place for about an hour to rise.
  6. Preheat oven to 200C. Line a baking tin with parchment.
  7. Divide the dough into 1 {or make just one broad loaf}. Shape into a long loaf each. 
  8. Place loaves on the prepared tray and bake for approximately 30 minutes, until light golden brown.
  9. Reduce temperature to 160C, and continue to bake for a further 15 minutes. Tent the top with aluminum foil if it tends to get too dark. {I placed mine on double trays}
  10. As soon as the Stollen is done brush melted butter onto the hot stollen and dust it with the powdered sugar.
  11. Cool then wrap in baking paper or clingwrap and store for a day or to to mature. You can have it warm too if you like, though it might be slightly crumbly.


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“BE OPEN TO new thoughts, to new people, to new principles, to new ideas, to new experiences. “NEW” MAKES US GROW”
Rossana Condoleo

LumiaApptasting and World FeastWith the Chenin Blanc chilled just right and a good wine from Fratelli at that, recommended by Ruchira, it was a nice beginning to the LumiaApptasting event held recently. With the promise of sumptuous food, refreshing drinks and a garnishing of apps , it was an evening of fun brought to us by Microsoft in collaboration with Women on Wanderlust {WOW}.

LumiaApptasting and World Feast The evening was introduced by the sweet and vivacious Poonam Kaul, Director, Communications, Nokia India, and then handed over to the hilarious duo who are quite trademark of LumiaApptasting – Michelin Star Chef Vikas Khanna and Tech Guru Rajiv Makhni, the boys or rather men from Amritsar. Both in perfect sync with each other, with a ‘dress code pink’ ladies only event in place, they soon had all the women literally eating out of their hands!

LumiaApptasting and World Feast Promising a hell of a journey, it took off pretty soon. Blind tasting, blind guessing, songs, dance, drama … the LumiaApptasting had it all. Woven through the evening were the perfect apps to tackle all your pre-holiday tasks, track your belongings and getting acquainted with fellow travelers. Plenty of ice breakers thrown in! Interestingly, the event wove it’s way across the entire group, and at different times you could here applause, sighs, gasps as the spoken word touched various nerves at different times. LumiaApptasting and World Feast LumiaApptasting is a unique concept that take mobile apps out of the tech space and brings them right to consumers in a relevant sort of a way. It’s a fun, innovative way that brings  technology and lifestyle together in more ways that one would ever imagine, possibly in any and every sphere of life. We were a motley group of women … wanderers and bloggers. Bloggers I believe from different fields – food, lifestyle, maybe technology too. LumiaApptasting and World Feast From an app to help discover the unknown treasures of your holiday destination, to immortalising your favourite holiday moments with awesome imagine apps, the line up of apps were creative. They included Face Swap, Wise Quotes, Wacky facts, & the Self Defense App. The latter two my favourites! Did I mention that the trailer of Fifty Shades of Grey was played? Yes that happened too!LumiaApptasting and World Feast The evening ended with the launch of Vikas Khanna‘s new book World Feast. In a departure from Indian cuisine prominent in his last few books, his latest book offers a treasury of multicultured flavours, taking our taste-buds for a journey across the world.  A beautifully photographed book that captures the very essence of New York, and knocks your breath away at times. Being generous to a fault, the chef made sure each lady left with a copy of his book in the goodie bag that evening! That was a real WOW moment for all of us, a book with a 120 recipes so imaginatively created.

World Feast by Vikas Khanna,Lingonberry Thumbprint Cookies Through simple, wholesome and staple recipes to complex combinations of textures and flavors, the book offers it all. Chef Vikas Khanna has brought in inspiration from some of the worlds iconic cooks, cafes and home kitchens, and allows you to add your own imagination and experience as you turn pages.

World Feast by Vikas Khanna,Lingonberry Thumbprint Cookies And that is what I did. The boy has been on my case for stained glass cookies. They were a norm during his growing up years every Christmas, the fascination of candy melting to transparent magic while baking. Turning the pages, I stopped at the thumbprint cookies. Those were ‘growing up’ cookies too, so before I knew it I was in the kitchen.

World Feast by Vikas Khanna,Lingonberry Thumbprint Cookies

I took the liberty of playing with the recipe Ojasvi’s Raspberry Thumbprint Cookie to give it my own wholegrain twist. It worked. Beautifully. The boy was thrilled, and said they were the best ever. Mr PAB took one look and said they were like the ones he used to beg his mother to buy each time he visited his ‘nani‘ or maternal grandmother when he was a kid. Now I was thrilled too! True old fashioned cookies!!

World Feast by Vikas Khanna,Lingonberry Thumbprint Cookies Things I changed. All purpose flour for a combination of wholewheat and almond meal, some baking soda to help them stay light, brown sugar and instead of white, and a wild lingonberry preserve from Ikea to fill. The Slyt Blaber is the son’s favourite preserve. He got hooked on to it several years ago when we first visited Sydney. Thankfully Hong Kong has a great Ikea, so the Swedish preserve supply continues!

World Feast by Vikas Khanna,Lingonberry Thumbprint Cookies The cookies turned out really nice. They flattened out slightly more than those in the book. Perhaps I should have chilled the dough, perhaps added a spoon or two more of flour. Next  batch. Nevertheless they were crisp beautiful and delicious! I made this a Fit Foodie recipe.


Recipe:  Lingonberry Thumbprint Cookies
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Summary: Rich, old fashioned buttery cookies that would delight the cookie monster at home. Make sure you use good quality butter and vanilla extract. These Lingonberry Thumbprint Cookies are adapted from World Feast by Vikas Khanna, pg 341. Makes 20-24 cookies.

Prep Time: 15 minutes
Total Time: 40 minutes

  • Filling
  • 1/2tsp honey
  • 1/4 cup lingonberry preserves {or your favourite jam}
  • Cookies
  • 1 1/8 cup wholewheat flour
  • 1/2 cup almond meal
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • pinch salt
  • 1/2 cup butter, room temperature
  • 1/3 cup brown sugar
  • 1 egg
  • 1/2 tsp pure vanilla extract


  1. Preheat the oven to 180C. Line 2 baking sheets with parchment.
  2. Place preserves and honey in a small bowl and mix well. Reserve.
  3. Sift together flour and almond meal
  4. Place butter and sugar in a large bowl and blend with a electric hand blender until light and cream.
  5. Beat in the egg, vanilla extract, salt, baking powder and baking soda.
  6. Fold in the dry mix well. Knead to a smooth dough.
  7. Divide into half, then divide into ten to twelve 2.5cm/1″ balls each.
  8. Place an inch apart each on the baking tray, using a floured thumb to create indentations in the centre of each ball. ill each indentation with 1 tsp of jam-honey mixture.
  9. Bake until golden brown for approx 25 minutes.
  10. Remove to tray, cool completely. Dust with icing sugar. Store in an airtight container.


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“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

  • 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}


  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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