Baking | Wholegrain Christmas Stollen with dried peaches + walnuts +orange peel … a healthier version of the Italian Tea Bread

“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 Italian 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 Italian 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.

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

Frozen Dessert | Strawberry Quark Ice Cream … have a refreshing Easter! #icecream #froyo #healthy #frozen #summer

“Ice cream is happiness condensed.” Jessi Lane Adams

Strawberry Quark Ice CreamStrawberry Quark Ice Cream … what a wonderful way to celebrate summer. I made this a week ago to use up the bags of strawberries I had frozen just before we left for Srinagar. I had frozen some left over quark as well and it worked wonderfully in this ice cream. So delicious that I had made several batches since, with plans to make more! Srinagar, Kashmir KahwaSrinagar was STUNNING! From near zero temperatures and sweet fragrant Kashmiri tea ‘kahwa’, from natural beauty that would blow your mind away, a city as beautiful as no city I have seen before, a people so hospitable. From ‘paradise on earth’ as it is so rightly called, we landed in Delhi in sweltering heat. IT WAS HOT!! Strawberry Quark Ice Cream It’s truly summer in the plains of North India, though we had some mild respite by way of thundershowers  yesterday. Still at 40C and counting, it’s promises to be a sizzling season ahead. For times like this, what can be better than a refreshing and beautifully coloured ice cream. Strawberry Quark Ice Cream We don’t grow blueberries or raspberries locally here, but I bet this will make a wonderful ice cream paired with any juicy seasonal berry. This was the first time I used brown mineral sugar in an ice cream paired with fruit. One spoon and another later, I wondered why I had never done it before? I went on to lick the bowl clean…and knew I had a winner here! Strawberry Quark Ice Cream

HAPPY EASTER!

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


No Bake | Strawberry & Cape Gooseberry Quark Mousse … delicious eggless dessert in season #vegetarian

“It is spring again. The earth is like a child that knows poems by heart.”
Rainer Maria Rilke

Strawberry & Cape Gooseberry Quark Mousse Strawberry & Cape Gooseberry Quark Mousse … yes, it’s that time of the year yet again. SPRING! I love it. It’s euphoria all around with new leaves unfurling everyday, flowering tomato plants that hold promise of a ‘good crop’, herbs that finally begin to expand like there’s no tomorrow. Also days when quark gets made beautifully and with ease!Spring And if there is homemade quark on hand, can dessert be far behind? I make huge amounts of quark, a curd cheese I love to love. Ever since I first discovered it 5 years ago, thanks to Hoglet K from Down Under, it has brought about a change in the way I think ‘desserts‘.Quark dessertsQuark isn’t just the sweet way home. I use it often to add wonderful tangy flavour to chicken like in theis Chicken Quark Cross Over Puff Pastry, as part of creamy dressings, in cold potato salads, in stir fries etc. A little goes a long way and once you start exploring, you will find a billion novel ways to include it in your everyday food. 

Chicken Quark Crossover Puff PastryI made Strawberry & Cape Gooseberry Quark Mousse just before we left for a short vacation {which might explain why it’s been so quiet around PAB}. The mousse was addictive and a huge hit with everyone. It got added texture from some chocolate coated homemade granola which I was experimenting with.

Strawberry & Cape Gooseberry Quark Mousse I love the way the colours, textures and flavours came together in this dessert which is a celebration of spring. These days we have a virtual flood of seasonal fruit in the market with cape gooseberries {locally called ‘rhasbhari’ meaning filled with juice} and strawberries ruling the roost. It’s a riot of colour with the fruit piled up high at local bazaars and on handcarts lining the roadside.

Strawberry & Cape Gooseberry Quark Mousse With daytime highs already hitting the early 30’s, it’s just a matter of days before summer arrives. Then of course we’ll welcome days of luscious stone fruit; sizzling hot 45C+ temperatures will be part of the deal though! Until then, this is a great way to enjoy spring fruit.

Summer Salad with orange vinaigrette You can go the salad route too with them! Rocket or mixed salad greens, strawberries, cape gooseberries, feta or cottage cheese, grapes, walnuts, orange, red onion all tossed in a nice tangy orange vinaigrette!

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

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