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Mascarpone Lime Curd Walnut Oat Tart“There is nothing in this world more motivating than cheese.”

Mascarpone Lime Curd Walnut Oat Tart. It was a tart that was meant to happen. For two reasons. One I had made a batch of cookies earlier and in my carelessness had forgotten to record the weight of clarified butter. Yes, clarified butter, my new favourite pantry ingredient. The second reason was of course that there was a cheese contest running on Better Butter, a website I love contributing to. Oh, and a third reason – WE ♥ CHEESE AT HOME!!

Lime Curd, Homemade, ThermomixSo I decided to get to work essentially to remake the cookie dough for the biscuit base. It’s not a lot to do actually because the biscuit base is a two step procedure, basically from the jar of one food processor into the bowl of the stand mixer. Loads to be thankful for. The Hamilton Beach Blender/Chopper is going strong and is great to have on my shelf. Tropical Mango Cooler Then of course there is the work-a-holic kitchen helper. Now I wonder what I did for all these years? It’s an absolute boon to have the KitchenAid Stand Mixer on my counter. From whipping a sponge, to churning out butter, to kneading bread dough to a one step cookie dough, that’s all  I use. What do I love most? That it keeps my hands free, and that the quality of the gadget is fab. Did I mention cold pressed juices? ♥♥♥. You can find my recipe for the Tropical Mango Cooler on the Kitchen Aid Blog.Lime Curd, Homemade, ThermomixTalk about my love for kitchen appliances. Last but not the least the Thermomix. Makes to coolest and most delicious lime curd. In goes everything and out comes lime curd! No standing, no stirring, nothing. You just need to turn the buzzer off once it’s ready, and transfer the lime curd into clean jars! I made a batch a couple of days ago, and that happily found its way into the Mascarpone Lime Curd Walnut Oat Tart.lies 1000Our lime tree has been quite productive of late and has amazed us with a full crop of limes. Beautiful organic, thin skinned, no seed beauties. There’s nothing like home grown produce, the joy unparalleled. While we had a constant flow of lemonade through summer, I always enjoy making lime curd. Lime Curd, Homemade, ThermomixI don’t enjoy the taste on its own because for me it’s a little too ‘eggy’ {not for some friends who happily eat it out of the jar}. Yet add some to whipped cream, an frosting/filling or buttercream and the taste comes alive. Beautiful, citrusy, zingy, clean, fresh, summery is how this tart turned out to be topped with mascarpone lime curd! Mascarpone Lime Curd Walnut Oat TartI had made a batch of walnut, lime rosemary,walnut shortbread this past winter, so I knew that lime and walnuts pair quite well. While the initial plan for the tart was chocolate, the Better Butter contest changed that a bit. I had mascarpone cheese in the fridge, so the easiest filling turned out to be this! Of course it helped that I had made the lime curd two days ago and it was well chilled.Dark Chocolate Walnut Oat TartAnd because the process was so simple, because the Mascarpone Lime Curd Walnut Oat Tart was so good, and because walnuts and oats are good for you, also because the tart turned out to be so popular, I made another one. Actually a half batch, and this time gave it a dark chocolate filling as per original plan. Addictive good stuff!  So for a 7″ tart shell I made a ganache with 150g 70% dark couverture chocolate, 85g single cream and 15ml full fat milk. Warmed the chocolate with the cream in the microwave, agitated it, added a splash of milk, agitated it a bit more {with a balloon whisk}. Once it chilled in the fridge for 30 minutes turned it into the baked shell, and let it set. Took about 2 hours and we had tart!

Mascarpone Lime Curd Walnut Oat Tart
Print Recipe
Beautiful, citrusy, zingy, clean, fresh,summery is how this tart turned out to be topped with mascarpone lime curd! A healthy biscuit base makes the Mascarpone Lime Curd Walnut Oat Tart even better. You can make cookies with the same dough, as also use different fillings to top the tart.
Servings Prep Time
2 7" tarts 1 hour
Cook Time
20 minutes
Servings Prep Time
2 7" tarts 1 hour
Cook Time
20 minutes
Mascarpone Lime Curd Walnut Oat Tart
Print Recipe
Beautiful, citrusy, zingy, clean, fresh,summery is how this tart turned out to be topped with mascarpone lime curd! A healthy biscuit base makes the Mascarpone Lime Curd Walnut Oat Tart even better. You can make cookies with the same dough, as also use different fillings to top the tart.
Servings Prep Time
2 7" tarts 1 hour
Cook Time
20 minutes
Servings Prep Time
2 7" tarts 1 hour
Cook Time
20 minutes
Instructions
Oat Walnut Cookie Base
  1. Preheat the oven to 180C.
  2. Place oats, walnut halves, brown sugar and baking soda in jar of chopper. Blend in short bursts until you get a uniform brown sugar like consistency, just until it feels like moist breadcrumbs. Don't overwork or the walnuts will release their oil.
  3. Transfer to bowl of stand mixer, flat mixer attachment, add the clarified butter/ghee and mix at speed 4 until it comes together like cookie dough.
  4. Line the base of the tart tins with parchment paper. Divide the cookie dough between the two. Work up t the edges, and then flatten the base.
  5. Bake in a preheated oven for 20 minutes, then cool completely on cookie rack.
Mascarpone Lime Curd Topping
  1. Whisk the mascarpone with a balloon whisk until light and smooth. Whisk in the lemon curd. Don't over mix else the topping will lose volume. Pipe into the pie shell
  2. Using a microplane zester, grate over some lime zest. Garnish with fresh mint leaves. Chill until ready to serve.
Thermomix Lime Curd
  1. Place sugar into TM bowl, mill for 15 seconds on speed 10.
  2. Add zest, mill for 20 seconds on speed 10.
  3. Scrape down jug, add butter, eggs and lime juice. Cook for 20 minutes at 90°C on speed 2, without measuring cup.
  4. Insert measuring cup and mix for 25 seconds at speed 6. Pour into 2 hot washed jam jars with twist-off lids and close immediately. Cool completely before storing in the fridge.
  5. Note: You can use the same measurements to make a stove top version. Cooking times might differ.
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“When you celebrate, there is sure to be cake.”
Florence Ditlow

Coffee Dark Chocolate Roulade Coffee Dark Chocolate Roulade … that’s what I made because I was craving coffee in cake. It’s been a while since I did coffee in a dessert. Roulade or Swiss Roll also because a load of my friends have been making them of late, and yes, I got tempted. First it was Himanshu, then Ruchira. Yesterday, I sauntered into the kitchen with no specific plan in mind, and this is what I came up with. Was yum! Hit the right coffee spot!

KitchenAid Inida Probaker 2015Just a short while ago, I got an email confirming that I made it to KitchenAid India’s Probaker challenge, one of top 50 Indian home bakers. It’s going to be a fun challenge, and for me, hopefully will give me more creative exposure. Will be baking with friends, and cannot wait to see how differently ‘baking minds‘ think when presented with similar ingredients. ‘Marching‘ ahead in anticipation!

Spring I love this month. Come March, and there is inspiration galore. The weather fills you with energy, the air is nice and crisp, new blades of grass, ladybugs, flowers… so much INSPIRATION! There’s also something terribly inspiring about a cake that rolls. It’s a whole lot of fun too! My recipe for a V E R Y simple roulade lives in my head. I’ve made it with variations for years. 3 eggs, 1/2 cup sugar, 1/2 cup flour. Quick, simple, fun!

Coffee Dark Chocolate Roulade

A roulade is a dish of filled rolled meat or pastry. Traditionally found in various European cuisines, the term roulade originates from the French word “rouler”, meaning “to roll”. Some roulades consist of cake (often sponge cake) baked in a flat pan rolled around a filling. Cake rolled around jam, chocolate butter cream, nuts or other fillings, is an example of a sweet roulade like the bejgli or the Swiss roll. The bûche de Noël or “Yule log” is a traditional French Christmas cake roll, often decorated with frosting made to look like bark.

I find it comforting that everything sits snug inside a cake. It’s a funny way to look at it, but nice. One of my most memorable ones was a savoury Ricotta & Spinach Roulade from Ottolenghi. That was special and carried trademark Ottolenghi flavours and philosophy. Fresh, seasonal, simple. And then another, the Raspberry Pistachio Swiss Roll {or Spring Roll to herald in Spring one year!}

GF Mango Almond Quark Roulade I’ve done a couple of gluten free ones as well. Those I loved heaps! A GF Mango Almond Quark Roulade and a GF Strawberry Almond Roulade. I also like that you can customise them to moods and ingredients on hand. So Spring often sees loads of strawberry flecked roulades, while summer will definitely see a mango and cream. Oh and summer will also see an ice cream roulade. That is even more fun!

Coffee Dark Chocolate Roulade This one went the  coffee way. I prettied it a lil too as everything came together really quick which meant extra time. I had forgotten how soon these come together. With March still quite cold, the bake cooled a lot faster too. So I saved some ganache in a piping bag and did some free hand doodling over the roll. Wasn’t sure if the contrast would work, but I think I did OK. It looked pretty, subtle but pretty!

Barnis {Indian Pickling Jars}Oh and before I go, did I show you the very sweet Barnis {Indian Pickling jars} I got in the mail 2 days ago? My dear and very talented food blogger/food stylist friend Sanjeeta mailed them from Chennai. It was love at first sight. I couldn’t resist filling one with coffee beans and sneaking them into the frame!

Coffee Dark Chocolate Roulade

You can find loads of COFFEE in my desserts here. That’s my most favourite flavour ever!

[print_this]Recipe: Coffee Dark Chocolate Roulade
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Summary: A quick Coffee Dark Chocolate Roulade that comes together with minimal fuss. If you like love coffee, then this is for you. Paired with a dark chocolate ganache, flavoured with a hint of Kahlua, dressed up with doodles, what’s not to love about it! Serves 6

Prep Time: 15 minutes
Total Time: 1 hours
Ingredients:

  • Coffee Roulade
  • 3 eggs
  • 1/2 cup brown sugar
  • 1/2 cup – 1 tbsp plain flour
  • 1 tsp pure vanilla extract
  • 1tbsp instant coffee
  • Coffee Syrup
  • 1/4 cup water
  • 25g brown sugar
  • 1 tsp instant coffee
  • 1tsp Kahlua {optional}
  • Filling/Chocolate Ganache
  • 120g dark couverture chocolate
  • 100g single cream
  • 1 tbsp Kahlua {optional}
  • Icing sugar for sifting

Method:

  1. Preheat the oven to 190C. Line a jelly roll pan with baking parchment.
  2. In a large bowl, using an electric beater, whisk the eggs and brown sugar until tripled in volume and light and mousse like, about 8 minutes.
  3. Add the coffee and vanilla extract, and beat for another minute.
  4. Sift the flour over the bowl, and gently fold in making sure you don’t release the beaten in air.
  5. Turn batter into prepared tray, smoothen out and bake for approx 25 minutes until light golden and firm to touch. Keep an eye during the last 5 minutes.
  6. Lay a kitchen towel flat on the counter and sift over with powdered sugar. Turn the baked cake onto it, and gently peel off the parchment. Sift over with icing sugar, cover with sheet of parchment and roll gently into a tight roll, using the kitchen towel to guide you. Leave to cool completely.
  7. Coffee Syrup
  8. Place all ingredients in a small pan and simmer until the sugar dissolves. Cool and stir in the Kahlua if using. Reserve
  9. Filling/Chocolate Ganache
  10. Place the chocolate and cream in a heatproof bowl. Heat until the chocolate is 3/4 done in the microwave, one minute at a time, or over a double boiler. Whisk until smooth. Add the Kahlua if using, whisk again. Cool completely. Reserve 2 tbsp in a piping bag if you wish to decorate the outside.
  11. Assemble
  12. Gently unroll the cake, paint over with syrup, and then spread the chocolate ganache all over it. Roll back gently but firmly, wrap in cling wrap and allow to chill seam down for an hour or two {or overnight} to allow the flavours to develop.
  13. Unwrap and place on serving platter. Pipe a design over the roll if desired, slice and serve.

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“Bake with love…”
Manuela Kjeilen

Dark Chocolate Mousse CakeChocolaty, chocolaty, chocolaty, this Dark Chocolate Mousse Cake is a chocolate lovers delight. Make ahead and not very difficult, it’s a lovely cake to make for a special occasion.The instructions might appear a little involved, but once you read them a couple of times, you can see it’s not to difficult. After all, a special occasion cake must have ‘some work’ to make it special!

Dark Chocolate Mousse Cake So the other day Simi asked on FB…I think valentine’s day dessert is more to feed the blog than the valentine. Seriously, who agrees with me ??? It was quite interesting {and quite predictable too} to see blogs well fed over V Day! It’s been a trend for a few years now. Come V Day and loads of RED pops up across the globe! Such fun to see the creativity.

Dark Chocolate Mousse Cake I am quite the same. The blog must be looked after, in turn the love shared with the readers. That the family gets to eat the goodies is just purely coincidental and good fortune IMHO!  I don’t think I could’ve attempted so many different techniques and desserts religiously over the years had it not been for this little blog!

Dark Chocolate Mousse Cake This cake happened also because of the KitchenAid contest. I spoke about it when I recently shared the Wholewheat & Oat Butterscotch Blondies recipe. It’s a fun contest, even if only for participation sake, and Ruchira’s been telling us for long to send our entries in. I think I got lazy, until the bakeware arrived. Then the mind began to think.Kumquat & Strawberry Tiramisu Charlotte I first thought a Charlotte like the Kumquat & Strawberry Tiramisu Charlotte. With strawberries really painting the bazaar red, chocolate seemed a good pairing. So the saviordi went chocolate, and eventually I settled for a dark chocolate mousse filling. The mousse might make for a really nice stand alone mousse dessert too, after you play around with quantities a bit. That seems a likely possibility in the near future.

Kumquat & Strawberry Tiramisu Charlotte The saviordi recipe is based on a basic one I used a while ago when I did a tiramisu from scratch, zabaglione, mascarpone from scratch and all. That was one marathon baking session, and I can’t imagine what possessed me! As compared to that, this cake is an absolute cake walk!

Dark Chocolate Mousse Cake So go on, try baking this cake someday. Be creative, take a leap of imagination. Do a genoise sponge base if you like, with a liqueur spiked mousse. Maybe a coffee chocolate combination, maybe vanilla orange, or a salted butter caramel swirled in there somehow. The possibilities are infinite, with baking fun galore!

[print_this]Recipe: Dark Chocolate Mousse Cake
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Summary: Chocolaty, chocolaty, chocolaty, this Dark Chocolate Mousse Cake is a chocolate lovers delight. Make ahead and not very difficult, it’s a lovely cake to make for a special occasion. Serves 6-8

Prep Time: 30 minutes
Total Time: 1 hour {plus cooling & chilling
Ingredients:

  • For the saviordi biscuit base
  •  4 large eggs at room temperature, separated
  • 6 tablespoons brown sugar, divided
  • 1 vanilla bean scraped
  • 1/2 cup plain flour
  • 1/4 cup good quality cocoa powder
  • About 2 tbsp icing sugar, for sifting
  • For the syrup
  • 1/4 cup brown sugar
  • 1/4 cup water
  • 1/2 tsp pure vanilla extract
  • For the dark chocolate mousse
  • 250g dark couverture chocolate {53%}
  • 1 tsbp instant coffee
  • 400ml single cream
  • 1tbsp gelatin sprinkled over 25ml water
  • 100g brown sugar
  • Topping
  • 100g dark couverture chocolate for shards
  • 5-7 strawberries, quartered

Method:

  1. For the saviordi biscuit cake base
  2. Center an oven rack and preheat the oven to 200C. Draw out 3 X 7″ circles on parchment paper.
  3. Sift the flour and cocoa powder twice. Reserve.
  4. In a clean grease-free bowl, beat the egg whites until soft peaks form. Gradually, add the half the brown sugar {3tbsp}, and continue beating until the egg whites form firm peaks, glossy and smooth. Reserve.
  5. In another large bowl, combine the egg yolks, remaining brown sugar and scraped vanilla bean. Whip until pale in color and thick {3-4 minutes}.
  6. With a rubber spatula, gently fold about 1/3rd of the whipped whites into the yolks to lighten them up. Spoon about a half of the remaining whites over the yolk mixture, then sift a half of the flour over the whites. Gently fold until the ingredients are barely combined. Spoon the rest of the whites over the yolk mixture, sift the rest of the flour over the whites, and then fold delicately until combined. {It is important to fold very gently and not overdo the folding. Otherwise the batter would deflate and lose volume resulting in the ladyfingers which are flat and not spongy}.
  7. Fit a pastry bag with a plain tip about ½-inch wide and fill with the batter. Pipe the batter into 3 X 7″ circles.
  8. Sprinkle half the icing sugar over the saviordi biscuit base and wait for 5 minutes. The sugar will pearl or look wet and glisten. Now sprinkle the remaining sugar. This helps to give the ladyfingers or saviordi biscuit base it’s characteristic crispness.
  9. Bake the biscuit base for 12-15 minutes, until they puff up and are firm to touch
  10. Cool for 5 minutes on a cooling rack, and then gently turn over and peel off the parchment. Trim if required into 7″ circles using the dessert ring as your guide. Cool completely. {Can be made a day before.
  11. Syrup
  12. Place all ingredients in a small saucepan and simmer gently until sugar dissolves. Take off heat and leave to cool.
  13. Dark chocolate mousse
  14. Sprinkle the gelatin over the water in a small bowl and leave until spongy. Place bowl in warm water and leave until the gelatin is clear.
  15. Place the chocolate and 100ml single cream in a large bowl and melt over a double boiler or in microwave until almost melted. Take off heat and whisk until smooth, then whisk in the coffee and gelatin. Leave the chocolate to come to room temperature, stirring on and off
  16. Meanwhile whip the cream with the sugar until medium stiff peaks. Fold 2 tbsp through chocolate to loosen it a bit. Then fold in half very gently, then the rest.
  17. Topping
  18. To make the shards, melt the chocolate in the microwave. Stir until smooth. With an offset spatula {or butter knife} spread a 2-3 inch piece of parchment paper thinly with the melted chocolate. Place another strip of parchment on top and roll tightly into a scroll. Secure and put in the freezer for about 15 minutes {or until required}. unroll over a platter, and use on top of cake. {Can be made ahead and stored in an airtight box in the fridge}
  19. Assemble
  20. Place a &” dessert ring on cake platter, and place a biscuit disc within. Brush liberally with syrup and top with 1/3rd of the chocolate mousse filling. Repeat with remaining discs, finishing with a mousse layer on top.
  21. Cover and chill in fridge overnight.
  22. Gently remove dessert ring {use a warm towel wrapped around outside to help release if required}.
  23. Top with dark chocolate shards and strawberries. Leave out of fridge  for 30 minutes before slicing if it is cold weather. {For summers straight out of the fridge should work well}

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