Tag

baking

Oat Walnut Trifle Bowls with Roasted Stone Fruit

“I am starting to think that maybe memories are like this dessert. I eat it, and it becomes a part of me, whether I remember it later or not.”
Erica Bauermeister

Oat Walnut Trifles with Roasted Stone Fruit … one of those really interesting recipes that came together like it was just meant to be. Each element paired beautifully with the other. The oat walnut sponge offered great texture to ‘drink up‘ the juices of the vanilla roasted fruit, healthy as it was! The low fat cream whipped up beautifully with almond undertones, luxuriously settling down atop the soaked fruity sponge in pretty silky swirls. It was a dessert like poetry!

Oat Walnut Genoise SpongeSo much yumminess you might ask, such a divine dessert, yet why am I sharing it so late. Well this time the culprit was this huge scatter brain that jotted the Oat Walnut Genoise Sponge recipe down on that most ‘important scrap of paper, then promptly misplaced the darned thing. Oat Walnut Trifle Bowls with Roasted Stone FruitIt took me several days to try and locate it, then I just gave up. Bits of the recipe for the sponge stayed in my head. It was quite a delicious nibble on it’s own, and many ‘cubes’ fell to nimble fingers!Oat Walnut Genoise SpongeThen one day this dessert popped up on my insta feed with someone asking for the recipe. Spurred into action by the guilt of a failed promise, I set off once again to make the Oat Walnut Genoise Sponge. Of course I am a sucker for punishment yet I enjoy baking so much, so I recreated the base recipe from what I remembered, and happily it worked out just fine. Oat Walnut Genoise SpongeThis time I baked the dough/batter/dough differently, and for longer, in the form of tiny cookie pies with pretty dark chocolate ganached piped on top. They seemed an obvious choice as I was at the receiving end of some excellent KitchenAid bakeware.Oat & Walnut Cookie Pies with Dark Chocolate Ganache 1000

Oat & Walnut Cookie Pies with Dark Chocolate Ganache Being part of the Kitchen Aid Culinary Council, these are things I really enjoy and am eternally grateful for! The mini pie pan is the sweetest ever, great great quality, and so are the measuring spoons. Fortunately enough, the doughy batter was a great choice for these cookies too!

Oat Walnut Trifle Bowls with Roasted Stone Fruit

Oat Walnut Trifle Bowls with Roasted Stone FruitSo here we go, better late than never, Oat Walnut Trifle Bowls with Roasted Stone Fruit that were good to the last crumb! Feel free to use berries, fruit in season like mangoes etc. If you don’t have time for roasted fruit, make a simple sugar syrup to moisten the oat walnut sponge, and trifle on! Oat Walnut Trifle Bowls with Roasted Stone FruitTriflesare desserts with immense possibilities, great for failed bakes too as in these ‘Upcycled’ Butterscotch Blondie Puddings.

Oat Walnut Trifle Bowls with Roasted Stone Fruit I am beginning to enjoy the challenge of creating with oats more and more. There is so much and more you can do. If you are like me, a dessert needs to be celebrated. Find a nice bunch of stemmed glasses, or beautiful glassware like this, and assemble your trifle. For a lighter version top with vanilla Greek yogurt, maybe piped almond quark! Will make a fit bressert {dessert for breakfast=bressert}!

Oat Walnut Trifles with Roasted Stone Fruit
Print Recipe
Oat Walnut Trifles with Roasted Stone Fruit came together like they were just meant to be. Every element paired beautifully with the other. The oat walnut sponge offered great texture to 'drink up' the juices of the vanilla roasted fruit. The low fat cream whipped up beautifully with almond undertones luxuriously settling down atop the soaked fruity sponge in silky swirls.
Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Oat Walnut Trifles with Roasted Stone Fruit
Print Recipe
Oat Walnut Trifles with Roasted Stone Fruit came together like they were just meant to be. Every element paired beautifully with the other. The oat walnut sponge offered great texture to 'drink up' the juices of the vanilla roasted fruit. The low fat cream whipped up beautifully with almond undertones luxuriously settling down atop the soaked fruity sponge in silky swirls.
Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Ingredients
Oat Walnut Sponge
Vanilla Roasted Peaches & Plums
Servings: people
Instructions
Oat Walnut Sponge
  1. Preheat oven to 180C. Line a 8" X 8" square baking tin with parchment.
  2. Place oats, walnut halves, pinch of salt and 20g brown sugar in bowl of blender. Process briefly in short spurts until you get a fine grind. Don't over process else the nuts will leave oil.
  3. In the bowl of a stand mixer, place the eggs, 100g brown sugar and vanilla extract. Beat on high speed until mousse like and doubled in volume, 5-7 minutes.
  4. Gently fold in half the oat nut mix, then the other half.
  5. Drizzle half the clarified butter over and fold in, then pour over the remaining.
  6. Turn into prepared tin, sprinkle over 1 tsp brown sugar. Bake for 30 minutes.
  7. Cool in tin completely. Then cut into cubes for the trifle.
Vanilla Roasted Peaches & Plums
  1. Place all ingredients in oven proof dish, stir well to mix and roast for 30 minutes. Discard vanilla bean. Reserve. Note: You can bake this alongside the sponge, or a day or two in advance.
Whipped Almond Cream
  1. Place all ingredients in a large bowl. Whip with an electric hand blender on the highest speed until thick enough to pipe. Transfer to a piping bag fitted with a star nozzle.
Assemble
  1. Take 6 dessert bowls. Layer the bottom with cubes of oat walnut sponge, top with roasted fruit and juices. Repeat once again. Pipe whipped almond cream swirls on top.
  2. Keep chilled for a couple of hours, if not overnight, top with fresh cut fruit, walnut halves, some fresh herbs and serve.
Share this Recipe

Eggless Cheesecake with Mango Lime Sauce

“The only way cheese is dessert is when it’s followed by the word cake.”
Michele Gorman

Eggless Cheesecake with Mango Lime Sauce must be the easiest dessert to make. Minimum fuss, barely four ingredients, one bowl dump and quick hand whisk, can’t ask for much more in a dessert for summer. I make this often, and am constantly amazed at how versatile I can get with it. Even if summer has slipped by, please make the basic cheesecake and dress it up with anything you like – a salted butter caramel sauce, a berry reduction, a dark chocolate ganache, a homemade preserve, maybe grated chocolate and toasted nuts.

Mango Dessert Collage I made a series of mango based desserts this summer. Have been busy with work, some travel, loads of house work etc. Did I mention the guinea pig? Now there are TWO just because they are social animals so a pair seemed right. Then there is Coco who now eats ALL vegetables with renewed interest trying to beat the guinea pigs at their game!

Coco with Guinea PigIn any case, that I procrastinate is quite obvious else this would have been on the blog a while ago. I made this a short while ago, and recently shared the image on Facebook and Instagram. With so many requests for the recipe, I thought I had better share it before summer sneaks by us, while a few of you can still make it.

Eggless Cheesecake with Mango Lime Sauce So here you are. A quick, eggless delicious cheesecake that is a western take on an old Indian classic, ‘bhapa doi’. Make the Eggless Cheesecake with Mango Lime Sauce a day ahead, chill well, and then enjoy the compliments that come your way. Looks like a lot of work, but all this actually needs is half an hour in total. The mango sauce compliments it beautifully, and makes it look pretty too if you ‘dress it up’ a little. I had fun cutting out shapes with a sharp cookie cutter!Eggless cheesecake I’ve baked this several times before. With summer stone fruit, a Mishti Doi Cheesecake for  a festive feel, a Salted Butter Caramel Cheesecake, and a Dark Chocolate Orange Cheesecake too.

Eggless cheesecake with summer stone fruit

Mishti Doi Eggless Baked CheesecakeSo grab your bowl and whisk and get baking!

Eggless Cheesecake with Mango Lime Sauce
Print Recipe
Quick, eggless delicious, the Eggless Cheesecake with Mango Lime Sauce is the Western take on an old Indian classic, 'bhapa doi'. Make it a day ahead, chill well, and then enjoy the compliments that come your way. Looks like a lot of work, but all this actually needs is half an hour in total. The Mango sauce compliments it beautifully, and makes it look pretty too.
Servings Prep Time
6-8 people 10 minutes
Cook Time Passive Time
20 minutes 2-4 hours
Servings Prep Time
6-8 people 10 minutes
Cook Time Passive Time
20 minutes 2-4 hours
Eggless Cheesecake with Mango Lime Sauce
Print Recipe
Quick, eggless delicious, the Eggless Cheesecake with Mango Lime Sauce is the Western take on an old Indian classic, 'bhapa doi'. Make it a day ahead, chill well, and then enjoy the compliments that come your way. Looks like a lot of work, but all this actually needs is half an hour in total. The Mango sauce compliments it beautifully, and makes it look pretty too.
Servings Prep Time
6-8 people 10 minutes
Cook Time Passive Time
20 minutes 2-4 hours
Servings Prep Time
6-8 people 10 minutes
Cook Time Passive Time
20 minutes 2-4 hours
Instructions
Eggless Lime Cheesecake
  1. Preheat oven to 180C. Line a 6" dessert ring with a double layer of foil to come up around the edges so the mixture doesn't leak. You can also use a loose bottomed tin but make sure you wrap it with foil too.
  2. In a large bowl whisk together all ingredients for cheesecake until smooth.
  3. Turn into prepared tin and bake for 15 minutes. Leave to cool in tin, then cover and place to chill in fridge overnight.
  4. Meanwhile, prepare the sauce for topping.
Mango Lime Sauce
  1. Place the mango juice a in a heavy bottom pan with lime zest and sugar, and cook over medium high heat until halved in quantity. {If you like a slight hint of chili, you can add half a slit deseeded green chili for 2-3 minutes, and then discard it}
  2. Once the juice has reduced, add the lime juice and corn flour stirring until it thickens to desired consistency. The sauce will thicken a bit more on cooling.
  3. Cool sauce, and then chill overnight with the cheesecake. {The sauce can be made in advance}
  4. Top with cutouts from mango slices, fresh basil leaves, flowers if in bloom. Chill until ready to serve!
Share this Recipe

Rosemary Garlic Sesame Millet Crackers with Lovilovi and Bird's Eye Sweet Chili Pickle “There is a lot of food culture that goes on in the home and in the community in non-traditional ways. Food is a lot more than restaurants.”
Eddie Huang

Rosemary Garlic Sesame Millet Crackers with Lovilovi and Bird’s Eye Sweet Chili Pickle. These turned out to be crackers with a bite. Paired with the sweet chili pickle, they got just the right kick as well, some smoked Gouda on the side to balance the heat from the pickle. Both the crackers and the the pickle have much in common, other than the long name of course! Both earthy and rustic, both from local produce, they have a combination of flavours that compliment each other. The taste undertones are complex but subtle, individual ingredients in each that compliment the preparation. The good thing is that they pair together beautifully too!

Rosemary Garlic Sesame Millet Crackers with Lovilovi and Bird's Eye Sweet Chili PickleSay millets to me and a part of me shudders with fear, while the other part of thinks happily this might be the time for me to ‘step out’ and be millet confident. I’ve had a LONG unsteady relationship with millets, more hate than love. In the past I have found them uninspiring, sandy, gritty and rather unrewarding to work with. Yet a recent contest on Commeat which focused on millets made me sit up and take notice. Couldn’t figure out why it had everyone so excited.MilletsThus began a small journey. Though only a few weeks old, I am fast covering ground. Picked Madhuli’s brains as she does a load of creative food with millet. I pestered her SO MUCH that she just mailed me many bags of different varieties.Then I shifted gears and pestered Ruchira, my other millet inspiration. She put me onto making the yummiest millet khichadi ever. So I bravely ventured further on my own, and here is my first experiment, millet crackers. Flavoured with my fave ingredients, garlic and rosemary, I threw in some sesame seeds too!Rosemary Garlic Sesame Millet Crackers with Lovilovi and Bird's Eye Sweet Chili PickleMuch reading online tells me that roasting the flour before using it reduces a characteristic mustiness the flour has. Did just that. Looked and felt like sand, or rather EARTH! Which gave me an idea. I decided to pair these earthy rustic millet crackers with this Lovilovi and Bird’s Eye Sweet Chili Pickle from Place of Origin.On the onset, might I warn you that the flavours just explode in your mouth. Not for the faint-hearted, this intriguing pickle tempts you to dig in. The heart wants more yet the mouth is on fire! Smoked or herb cheese on the side balances it off!Rosemary Garlic Sesame Millet Crackers with Lovilovi and Bird's Eye Sweet Chili PickleMade from the Lovolovi plums and the bird’s eye chilies that grow wild in the coffee estates of Coorg, The Earth Reserve’s Sweet pickle is a must-have for all who love combination between sweet and spicy. One of the most piquant chilies and tartness of the berries combine to bring you a flavor that has a spicy kick but not mouth burning and you can still taste all the individual flavours. This pickle looks good, tastes good and provides you a versatile usage. Liven up a burger, serve with a cheese board or cold meats, spice up sausages, mix in to mayo…

Rosemary Garlic Sesame Millet Crackers with Lovilovi and Bird's Eye Sweet Chili Pickle
Based in Scotland of India – Coorg, The Earth Reserve brings to you homemade products with a passion for bringing wholesome food to the table without any added colours, flavours, synthetic preservatives, taste enhancers or pectin. Free from harmful pesticides or any other chemical sprays, the ingredients are instead sprayed with the nourishing rains and mists that the hills of Coorg are blessed with. Rosemary Garlic Sesame Millet Crackers with Lovilovi and Bird's Eye Sweet Chili Pickle With its natural heritage and colourful history, India is the birthplace and home of a number of cuisines. The environment, soil, climate and history contribute to unique recipes made with locally sourced produce. Accordingly, every town in India is famous for select foods or food producers. As human beings, it is natural for us to have a strong emotional connect with the food we eat. Rosemary Garlic Sesame Millet Crackers with Lovilovi and Bird's Eye Sweet Chili Pickle There will always be some food products which trigger fond memories of familiar hometown flavours and gastronomical experiences – it could be the sweetshop from across the street from where you grew up or a confectionery in that hill station that you went to one summer. Rosemary Garlic Sesame Millet Crackers with Lovilovi and Bird's Eye Sweet Chili Pickle This pickle hits ‘thta’ spot and more! So if you make crackers like these, to set your world on fire with this fabulous pickle, PlaceofOrigin.in is the answer!!
Rosemary Garlic Sesame Millet Crackers
Print Recipe
Crisp, earthy, flavourful and gentle, these Rosemary Garlic Sesame Millet Crackers are a great wholegrain savoury bake. They are good on their own, and really good when paired with a dip , maybe cheese as well. Paired with Lovilovi and Bird's Eye Sweet Chili Pickle, they got just the right kick, with some smoked Gouda on the side.
Servings Prep Time
2-4 people 5 minutes
Cook Time
20 minutes
Servings Prep Time
2-4 people 5 minutes
Cook Time
20 minutes
Rosemary Garlic Sesame Millet Crackers
Print Recipe
Crisp, earthy, flavourful and gentle, these Rosemary Garlic Sesame Millet Crackers are a great wholegrain savoury bake. They are good on their own, and really good when paired with a dip , maybe cheese as well. Paired with Lovilovi and Bird's Eye Sweet Chili Pickle, they got just the right kick, with some smoked Gouda on the side.
Servings Prep Time
2-4 people 5 minutes
Cook Time
20 minutes
Servings Prep Time
2-4 people 5 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Gently roast the ragi with sesame seeds over low heat until lightly coloured. Cool.
  2. Preheat oven to 180C.
  3. Place all ingredients except water in bowl of stand mixer.
  4. Mix on low speed, then add 50 ml water to make a soft firm dough. Add a little more water as required. Knead the dough until smooth for 2 minutes.
  5. Roll out as thin as possible between two sheets of baking parchment, cut into desired shapes, then transfer to baking sheet.
  6. Bake for 15-20 minutes until they turn brown on the edges and feel firm.
  7. Cool completely, then transfer t an airtight container.
Share this Recipe
%d bloggers like this: