Dessert|Saffron Pistachio Indian Bread Pudding {eggless} … with Mauviel1830 @thekeybunch #copperware #dessert #Indian #Diwali

“I put the kitch into kitchen.”
Nigella Lawson,

Saffron Pistachio Indian Bread Pudding Saffron Pistachio Indian Bread Pudding {eggless} …. this is a post about bread pudding, the festival season, travel, cookware, memories, possessions, obsessions, food props & styling, connects and so much more. To begin with, a bit about the dessert. Fascinatingly, almost every culture across the world has it’s own version of bread pudding.Saffron Pistachio Indian Bread Pudding with Mauviel 1830 In many cases, eggs are an intrinsic part as they help to firm up the custard to offer a rich pudding. That version is often baked. We grew up with a no bake eggless version, quintessential in this part of the world. Locally referred to as Shahi Tukda, its translation quite literally ‘the royal bit{e}’!Saffron Pistachio Indian Bread Pudding with Mauviel 1830 Inherent ingredients … bread of course {day old if possible} clarified butter, sugar, full cream milk, often  khoya {milk solids also known as mawa}, dry fruit. Saffron if you want to add to the flavours and give it that special touch. I love using saffron. A nice generous teaspoon and you have seductive, lilting flavours in your dessert.

edible rose petals & pistachios Mauviel1830Pistachio slivers, rose petals, beaten silver foil, more saffron … anything to make it even more festive. I thought it fitted right in with my newly acquired {read received as a gift} Mauviel1830 rectangular roasting pan. And there begins another connect … a food prop connect!

Food photography metal I am fascinated by food props. Metal, stone, wood, ceramic, stoneware. However, metal is my first love. Copper to get even more precise. Most folk who know me know well of my love for food props, vintage mostly. A trip to the Kashmir valley in March this year left me virtually breathless. The people, the places, the architecture, scenic beauty, an old world charm …Srinagar March 2014 Also old markets, spices and of course copper-ware. Loads of it. Old Srinagar market is filled with the most beautiful intricately engraved copper. The natives use it in everyday cooking; it’s a part of their life. There was only so much I could carry back. I had been warned about excess baggage!!

Food photography metal

Srinagar March 2014And then last week came something that I had never imagined. More copper. A gift all the way from Normandy, France. Not vintage, but something that left my heart going THUD THUD THUD!! A set of the most beautifully crafted, stellar quality copper and steel cookware form the iconic French brand Mauviel 1830! Take a look.

Mauviel 1930Around the same time, Sharon @ The Keybunch asked if I could do a guest post for her in October, maybe a travel destination with a recipe woven in for Diwali. Her blog is about beautiful spaces, stories, people,travel destinations, art, food, culture….love! I had Srinagar in mind it is one of the most stunning places on earth.

Srinagar, India ... paradise on earthSrinagar means a lot to me. A childhood connect, copper-ware, shikaras, houseboats, snow, saffron, rogan josh, goshtaba, bakeries, fruit, beautiful people … For the recipe, I wanted to use saffron. I’ve done a really nice Caramel Saffron Panna Cotta earlier, so this time opted for a simple eggless Indian Shahi Tukda or bread pudding.

Saffron Pistachio Indian Bread Pudding with Mauviel 1830 This Mauviel1830 rectangular pan offered me a perfect choice even though it’s a roasting pan. You can bake an egg custard bread pudding in the pan for a variation. Here is what I did. I tried to use as many of the beautiful creations from Mauviel1830 in this simple recipe. The adorable little pan was used to melt the clarified butter in. The copper bowl for whisking the milk, cream, and condensed milk, the heavy bottom saucepan for reducing the milk concoction…and of course the rectangular pan for final plating.

Saffron Pistachio Indian Bread Pudding with Mauviel 1830 It’s a really nice set, and using Mauviel made my experience totally memorable. I felt royal. You got to experience it to believe it. Each piece screams quality, feels great to hold, is crafted with care, and beautiful to look at of course…About Mauviel1830… as a friend rightfully commented on FB, Mauviel1830 is an investment.

Saffron Pistachio Indian Bread Pudding with Mauviel 1830 Do head off to Sharon @ The Keybunch to find my simple, rich and indulgent yet rich Indian Shahi Tukda or Saffron Pistachio Indian Bread Pudding {eggless} recipe. It’s a quintessential Indian dessert, kept light by toasting the bread. Feel free to play around with spices and or/ingredients. The recipe is pretty basic. Use cardamom or star anise, maybe nutmeg for a change in flavour. Skip the condensed milk and use ricotta, mawa/khoya and sugar instead.

Saffron Pistachio Indian Bread Pudding with Mauviel 1830 Have a warm and happy Diwali!

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Baking | Avocado Dark Chocolate Buckwheat Cake {Gluten Free}… New Zealand Avocado Season Launch #cake #glutenfree #healthy #wholegrain

“I ♥ Avocados”

Avocado Dark Chocolate Buckwheat Cake {gluten free} & the New Zealand Avocado Season Launch, New Delhi with Masterchef Kunal KapoorAvocado Dark Chocolate Buckwheat Cake {Gluten Free}…a cake inspired by so much avocado goodness that we saw at the New Zealand Avocado Season Launch. Last week saw loads of avocado recipes churned out by the very talented and sweet Chef Kunal Kapoor at the New Zealand High Commission, New Delhi.

Celebrity Masterchef Kunal Kapur said “New Zealand Hass avocados are an amazing healthy and versatile wholefood that contain the good fats needed to maintain a healthy heart. They interestingly blend with everyday Indian meals and the soft buttery texture and nutty flavour goes really well with many traditional dishes such as Bhel Puri and Tawa Pulao. They also blend seamlessly with curries”.

 New Zealand Avocado Season Launch with Chef Kunal KapoorIt’s always interesting to see what the chef does with food, creating innovative recipes, often off the beaten path. He put  avocados right into the heart of Indian cuisine, the pairings quite unexpected and intriguing. I loved the idea of a New Zealand Avocado and Cheese Parantha, New Zealand Avocado Bhel Puri, New Zealand Avocado & Cucumber Soup, AVAVZA Avocado & Vanilla Srikhand and a New Zealand Avocado and Kiwi Lassi. Other recipes included New Zealand Avocado and Chicken Kebabs, New Zealand Avocado and Coconut Stew, New Zealand Avocado and Tuna Cheese Toast,New Zealand Avocado Tawa Pulao , New Zealand Avocado & Coconut chutney.Avocado

Health benefits of New Zealand Avocado

Beautiful skin The vitamins & antioxidants in Avocado can improve your skin from the inside
Energy & vitality The iron, niacin and vitamin B6 in Avocado support energy levels and help to unlock energy from your food
Healthy heart The good fats and omega acids in Avocado help to maintain healthy cholesterol levels
Nutrient booster Avocados help your body absorb more nutrients from other foods they are eaten with
Protection Vitamin C in Avocado contributes to  protection of cells from free radical damage
Healthy digestion Fibre in Avocado keeps your digestive system in shape

With Chef Kunal Kapoor & Chef Sabyasachi Gorai at the New Zealand High Commission for the Launch of the avocado season, Oct 2014It was an interesting and fun evening, with loads of good company too. Two of my favourite chefs I recently spoke about were there – Kunal and Saby, or formally Master Chef Kunal Kapoor and Chef Sabyasachi Gorai. Also present were a great bunch of foodies. The evening disappeared amidst non stop banter, laughter, fine avocado based bites, and choicest NZ wine.AvocadoWe came away with an avocado each. I swapped my normal green one for this ripe one because I fell in love with the pinkish red hue. It seemed a good fit for Pinktober too! I had an idea in my head after all the avocado talk! Back home, my ripe and ready to eat av headed for a gluten free chocolate cake; a cake where the New Zealand Avocado and Indian buckwheat flour aka kuttu ka aata met. Fab pairing!

Avocado Dark Chocolate Buckwheat Cake {gluten free}The cake was yet another experiment. A delicious one. I was fairly confident it would work, but you really never know until you slice it, nibble at a few crumbs etc. It was divine. Fudgy fudgy fudgy. Sinfully chocolaty too; a fallen chocolate cake.

Avocado Dark Chocolate Buckwheat Cake {gluten free} I substituted 50% of the fat {butter} with the mashed avocado to reduce the fat content and add some fibre, iron, niacin etc. The  Avocado Dark Chocolate Buckwheat Cake {Gluten Free} tasted even better the next day. Maybe the flavours matured. It was fudgier, the chocolate taste was deeper, and it stayed as moist as moist could be. The crumb is delicate because the only flour in here is a gluten free buckwheat flour, or ‘kuttu ka aata‘ as locally called. Handle it with care!

Avocado Dark Chocolate Buckwheat Cake {gluten free} Try this if you like. You can always use almond meal to keep it gluten free, or use whole wheat flour to keep it healthy and whole grain. It’s been a while since I’ve used plain all purpose flour, and I’m not in a hurry to do so! Hope you enjoy it as much as we did. I might skip the butter altogether next time.

Avocado Dark Chocolate Buckwheat Cake {gluten free} Well now I’m going to keep my eyes open for more avocados as I have a few sweet and savoury ideas brewing in my head. Avocados are not commercially grown in India. They do grow down south in a few private gardens as I remember seeing the beautiful fruit hanging off trees when we went on a midnight walk while attending the IFBM in August! Until then, it’ll have to be New Zealand avocados for me!

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

Baking | Prinsesstårta … or simply a princess cake for Pinktober #cake #dessert #Pinktober #pink

“Cake is happiness! If you know the way of the cake, you know the way of happiness! If you have a cake in front of you, you should not look any further for joy!”
C. JoyBell C.

Pinktober Princess Cake,  PrinsesstårtaPrinsesstårta … a princess cake my way to mark Pinktober. Every October begins with a pink cake in support of breast cancer research, or Pinktober, as it is popularly known. October is the National Breast Cancer Awareness month. International campaigns are run each year to raise awareness and funds for research. In addition, the campaign also offers information and support to those affected by breast cancer.

Prinsesstårta, Princess cake for PinktoberThe first week of October sees Mr PABs birthday and he’s grown used to a pink birthday cake. I might be torn for time, tired to the bone, might not bake a cake on any other occasion but the Pinktober one is never missed. Neither is the ribbon. You can see the pink on my earlier  Pinktober posts, else catch them on my PINK board on Pinterest.

The pink ribbon is an international symbol of breast cancer awareness. Pink ribbons, and the color pink in general, identify the wearer or promoter with the breast cancer brand and express moral support for women with breast cancer. Pink ribbons are most commonly seen during National Breast Cancer Awareness Month.

pink-ribbon-296x300A Princess cake or prinsesstårta is the lads most favourite cake of all time. Years ago I did a recipe testing for Helene of Tartlette which included a Bavarian cream. That was a princess cake of sorts. We still remember how fantastic that cake was, a benchmark of sorts for birthday cake.

A princess cake (prinsesstårta in Swedish) is a traditional Swedish layer cake consisting of alternating layers of airy sponge cake, raspberry or strawberry jam, pastry cream, and a thick-domed layer of whipped cream. This is topped by marzipan, giving the cake a smooth rounded top. The marzipan overlay is usually green, sprinkled with powdered sugar, and often decorated with a pink marzipan rose.[1][2]

The original recipe first appeared in the 1930s Prinsessornas Kokbok cookbook, which was published by Jenny Åkerström, a teacher of the three daughters of H.R.H. Prince Carl, Duke of Västergötland. The cake was originally called grön tårta (green cake), but was given the name prinsesstårta or “princess cake” because the princesses were said to have been especially fond of the cake.

Prinsesstårta, set upside downMy version of the prinsesstårta is a little off the traditional mark, just slightly. The layers of the traditional Swedish cake have jam and pastry cream. I skipped the jam as I thought my pastry cream was sweet enough. The dome of whipped cream wasn’t going to happen as I used a low fat 20% cream, so I stabilised it with gelatin. The dome happened in an upside down manner which is how I built up the cake and left it to set overnight.

PrinsesstårtaI hoped it would look fine the next morning …and it certainly did much to my delight! The other deviation was of course the marzipan cover for the cake. I made marzipan too that morning but it did not behave. At all. With October being unseasonably warm at 40C this year, the marzipan really sweated and wouldn’t roll out.almonds for marzipan

I had to do a rapid rethink as I didn’t want to jeopardise the poor stabilised dome. That would have been a disaster so my next best option was a chocolate coating, tricky but doable. The idea is to have the chocolate coating at a cool, or almost same temperature as the cream dome so that the dome doesn’t melt. It was touch and go. I won!! Sort of.

Prinsesstårta, Princess cake for PinktoberThe dome wasn’t as smooth as I expected it to be, or like I wanted it to be but given the weather, I was happy I had the cake covered! Left to set in the fridge, you can see the uneven bits, or maybe refer to it as an artisanal finish? Taking pictures was difficult again as the icing threatened to melt.

Prinsesstårta, Princess cake for Pinktober I used the marzipan to make a couple of hurried roses etc. Then the quintessential PINK ribbon. Minimalistic was the sensible and possibly only way to go. Stuck it all on and was just grateful to have a cake. Once cut, the honours done, it was fantastic to taste.

Prinsesstårta, Princess cake for Pinktober Much to my delight, the boy immediately exclaimed, “Yay, a Princess Cake! I just saw it on the Simpsons this morning.” What a delicious coincidence! The prinsesstårta layers behaved well while being sliced, the cake itself a winner on all counts {other than smooth looks!}. Light, airy, flavourful, creamy and a celebration! Try and challenge yourself to make this, right side up if possible, else use my way home. This is a cake every baker must make at least once. Must!

Swedish Prinsesstårta, princess cupcakes I’ve done a real fun version of Swedish Prinsesstårta Cupcakes with the Daring Bakers in May 2013. It was hot as hot can be back then, but much easier to do little cupcakes than one huge domed prinsesstårta. Also, then the marzipan was store bought and possibly more smoother and easier to handle than home made. If you rather do pretty cupcake prinsesstårta, then here’s the place to be.

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

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