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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.
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Persian Roasted Eggplant Walnut Dip“As while other passions in your life may, at some point, begin to bank their fires, the shared happiness of good homemade food can last as long as we do.”
Jenni Ferrari-Adler

Persian Roasted Eggplant Walnut Dip is perhaps the yummiest dip I have made in a while. From an out and out eggplant hater, to one who got sold over a smokey roasted eggplant {or brinjal or ‘baingan’ as referred to here locally} one fine day, the journey was uneventful. There are some things I just will not touch with a barge-pole. Eggplant was one of those. For a long time. Until 3 years ago.

Persian Roasted Eggplant  Walnut DipThen one day I tasted a Baingan ka Bharta made by a lady who used to cook at my mothers. The flavours had me captivated, and her style of cooking this quintessential Indian vegetarian dish had me smitten. Garlicky, smokey, earthy, firey was what she presented on the table that memorable day. One bite down, and I chased her for the recipe. Simple as ever, it was a game changer for me. Then came a dip I tasted at Ruchira’s place more recently. Sold again!Persian Roasted Eggplant Walnut DipThis Persian Roasted Eggplant Walnut Dip is inspired by both the recipes. The twice used garlic from the bharta, and the creaminess from the dip. Can there ever be too much garlic? For me, no. I love it with a vengeance, and here the roasted garlic pods with eggplant bit gives the dip subtle undertones. The caramelised sweet onions and garlic add more depth to the flavour. I love adding walnuts to dip so in they went, while the Greek yogurt adds the right creaminess that the dip demands. All in all it has a lot to offer. Go ahead and add some roasted paprika to it if you like, maybe some pomegranate pearls to give it a juicy pop of flavour and colour. Persian Roasted Eggplant & Walnut DipIn the blender and smooth, this barely takes time and is a great make ahead party option. It also doubles up as a useful ‘sauce‘ for wraps, or a sandwich spread if you like. I served the Persian Roasted Eggplant Walnut Dip with these equally earthy Rosemary Garlic Sesame Millet Crackers I made recently. The more garlicky, the better! And of course, since the dip was ready and sitting there, I decided to experiment with it for a few pictures.Persian Roasted Eggplant Walnut DipJust different backgrounds, angles, light, what have you! Some work, some don’t, but the important thing is to keep experimenting. Darter & yours truly have announced our next Food Styling & Photography Workshop  in Delhi this September, our 5th one here, so it’s always fun to experiment and share ideas. Food Styling and Photography Workshop Sep 2016I tell the participants to try and shoot everyday, to constantly experiment with different backgrounds, angles, light and moods. I do just the same.

Food props, Food styling, Food Photography

Food props, Food styling, Food Photography, Flatlay, World Photography DayEveryday. With whatever I have on hand. If I haven’t baked or cooked something ‘image worthy’, then I just grab raw produce, knick-knacks or props from an earlier shoot, things lying on my desk, stuff I like, then shoot them in frame. It’s a huge learning process, and therapeutic too. The important thing is to experiment, to keep your mind open. I can never say that enough!

And that’s how I got to this delicious Persian Roasted Eggplant Walnut Dip too, with an open mind!

Persian Roasted Eggplant Walnut Dip ... earthy, smokey, moorish, delicious!
Print Recipe
This Persian Roasted Eggplant Walnut Dip has a lot to offer. The twice used garlic, the walnuts, then the creaminess from Greek yogurt make it endearing. The caramelised sweet onions and garlic add more depth to the flavour. Play around with ingredients to suit your palette. That's the beauty of dips.
Servings Prep Time
2-4 people 5 minutes
Cook Time
20 minutes
Servings Prep Time
2-4 people 5 minutes
Cook Time
20 minutes
Persian Roasted Eggplant Walnut Dip ... earthy, smokey, moorish, delicious!
Print Recipe
This Persian Roasted Eggplant Walnut Dip has a lot to offer. The twice used garlic, the walnuts, then the creaminess from Greek yogurt make it endearing. The caramelised sweet onions and garlic add more depth to the flavour. Play around with ingredients to suit your palette. That's the beauty of dips.
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
Roasted eggplant walnut dip
Servings: people
Instructions
  1. Cut 1/2" slits into sides of eggplant and push in 4 cloves of unpeeled garlic. Roast over low flame {or under broiler} until charred {like for baingan ka bharta.} Leave covered in a bowl to cool.
  2. Remove garlic and press out roasted pods. Discard skin. peel off charred skin of eggplant. Chop roughly. {Can be done a day or so in advance}
  3. While the eggplant is cooling, heat ghee in heavy bottom pan and caramelise onions and garlic.
  4. Place in cooled eggplant with with caramelised onions & garlic and remaining ingredients in a blender. Blend until smooth. Stir in chopped chives. Taste and adjust seasoning. Drizzle with extra virgin olive oil and keep for a couple of hours/overnight for flavours to mature. Top with chopped walnuts and chives.
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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.
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