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stone fruit

Blueberry Frangipane Wholegrain Tray Bake “I’ll be back before you can say Blueberry pie.”
Bruce Willis {Pulp Fiction}

Blueberry Frangipane Wholegrain Tray Bake, a tray that happened just because the galette failed. A friend recently got me some blueberries and they were a source  of constant inspiration. The pretty little deep blue berries had me fascinated. All day long I thought of how best to use them. Muffins, galettes, cheesecake, trifle, ice cream and so much more. Finally settled for a wholewheat galette!

Blueberries, food styling, rawWhat I ended up with was obviously far from it. While I was really pleased with the galette when it went into the oven, ten minutes later, I stared at a virtual meltdown. Disaster had struck. Like the rivers of Babylon, how the dough spread. The pastry spread to make a base, while everything else merrily leveled above it. Heartbroken, I left the disaster to bake, slamming the oven door shut in horror.Blueberries 3 1000I let it be for quite a bit, sitting to cool in the oven because I was heartbroken. Nothing much I could do I figured, and set out to make a trifle. Upcycle as Ruchira had cleverly suggested at my overbaked batch of Wholegrain Butterscotch Blondies. It made the most fab UpcycledButterscotch Blondie Pudding not so long ago. Clearly the more often I bake, the higher the chances of upcycling! Blueberry Frangipane Wholegrain Tray Bake Yet one look at the now settled tray seemed to suggest that all wasn’t lost. I stamped out shapes to salvage a few decent round cut outs while happy hungry mouths nibbled the left over edges away. No chance for trifles!! Turned out pretty delicious, and hence the Blueberry Frangipane Wholegrain Tray Bake was born. I’ve scaled the ingredients to match the tray bake, just the base has been reduced, while the rest remains pretty much the same. I did a test run with strawberries yesterday and that came out just as good too!

Recipe: Blueberry Frangipane Wholegrain Tray Bake your picture

Summary: Moist, full of wholesome almond and fruit flavour, here’s a tray bake that you might enjoy. The Blueberry Frangipane Wholegrain Tray Bake is a quick and fuss free bake for times when berries are in plenty. Makes one 8″ X 8″ tray.

Prep Time: 15 minutes
Total Time: 45 minutes
Ingredients:

  • Wholewheat biscuit base
  • 110g wholewheat flour
  • 60g unsalted butter, chilled, chopped
  • 15g brown sugar
  • Pinch salt
  • 10ml apple cider vinegar
  • 40-50ml water
  • Frangipane
  • 75g butter
  • 75g brown sugar
  • 75g almond meal
  • 2 eggs
  • 1/2 tsp almond extract
  • 1 vanilla bean scraped
  • 150g Blueberries {or strawberries, cherries, peaches etc}
  • Almond flakes for garnishing

Method:

  1. Wholewheat biscuit base
  2. Place wholewheat flour, butter, brown sugar and salt in bowl of food processor and process briefly until you have a coarse mix. The butter should be pea sized.
  3. Add the vinegar and process briefly, then gently pour in enough water until it just about begins to come together when you pinch it between your fingertips. Don’t over work, else the pastry will become tough.
  4. Line the base of an 8″ X 8″ baking tin {or 7″ X 11″} with parchment paper. Lightly grease sides.
  5. Press the biscuit it evenly to line the bottom.
  6. Chill for 20 minutes while you preheat the oven, and make the frangipane.
  7. Frangipane
  8. Place butter, almond meal and brown sugar in same bowl of food processor and blend to mix.
  9. Add remaining ingredients and briefly process to mix. { Can be stirred together in a big bowl too.}
  10. Assemble
  11. Preheat the oven to 180C.
  12. Spread the frangipane over the chilled biscuit base, and scatter the blueberries over.
  13. Bake for 30-35 minutes, until the frangipane feels set.
  14. Allow to cool for 30 minutes, then cut into squares or bars.
  15. Serve with unsweetened cream and extra berries if desired.

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“Bread, milk and butter are of venerable antiquity. They taste of the morning of the world.”
Leigh Hunt

GF Blueberry & Mango Yogurt Trifles GF Blueberry & Mango Yogurt Triflessummer of happiness in ever sense of the word. It’s a celebration of flavours, of the season, of delicious, healthy things in life. The good thing is that the Blueberry & Mango Yogurt Trifles recipe is very doable, quick and quite hassle free. Almond meal in the sponge makes it gluten free too! Play around with ingredients in your pantry and fridge, skip the almonds if you are catering to nut allergy or don’t have any on hand. Substitute the nut meal with plain flour or 1/2 whole wheat + 1/2 all purpose flour.

GF Blueberry & Mango Yogurt Trifles Mother Dairy #SummerOfHappinessThe idea is to enjoy every season in the most delicious way. An even easier way might be to omit the sponge completely. Layer fresh fruit and Mother Dairys creamy and yum fruit yogurt, chill for a bit, and voila – light, healthy, refreshing summer dessert. Or make a granola fruit yogurt parfait with granola, fruit and fruit yogurt. It’s the Mother Dairy #SummerOfHappiness. Explore how much easier can it get with their line of products. For me fruit pairings are fab, specifically yogurt with fruit in any possible way, and summer is the best time for it!Mother DairyI am a through and through dairy lover. I can live forever on dairy products – milk, yogurt, cottage cheese, flavoured yogurts. It’s no coincidence that you will find loads of recipes using dairy on my blogs. Yogurt, buttermilk, cream, cottage cheese are some things I use really often. Panna Cotta, layered cream cakes, cookies, cakes, smoothies, desserts in glasses, cheese from scratch. Did I forget smoked butter paneer, the quintessential Indian Kadhi, savoury buttermilk lassi, buttermilk chicken pizzaKadhi  Indian yogurt curry

White butter and gheeClarified butter? Yes please! I collect top of the milk cream and churn out sweet butter every week. Gives me all that I need for baking. You will also find me making ghee or clarified butter every alternative weekend. Pure liquid gold. Nothing like a drizzle of ghee on a dal, a tadka of ghee to a kadhi, or naans smeared with this good fat. Say what you may, but I am old school here. Butter and ghee are good fats, and make food taste great when used in moderation. For other times, there is always cold pressed sesame oil, virgin olive oil, or good old mustard oil!

GF Blueberry & Mango Yogurt Trifles So, when I saw the ongoing challenge ‘Summer of Happiness‘ at Mother Dairy it was back to the good old days and a wave of nostalgia hit me. Back in the late 1970’s when we returned from a posting in Bangalore, we lived in the Central Vista Officers Mess for a couple of months waiting for regular accommodation. School was CJM at Gol Dak Khana, New Delhi. Every morning my mother drove us to school in a rickety old olive green Fiat, MEV6909 {the number still imprinted in my head}. Because we refused to drink the watery warm milk served in the Officers Mess, it was routine to stop by Mother Dairy, glug a tall glass of milk down right there every morning, and then be dropped to school. I cannot imagine doing that now, be seen glugging milk with wild abandon at the familiar blue and white Mother Dairy kiosk in school uniform, yet the taste of pasteurized milk ‘from the tap’ is a happy memory, a nostalgic connect. GF Blueberry & Mango Yogurt Trifles Decades later, I used to take my little one to buy milk, pop the token or ‘coin’ into the slot at the kiosk, telling him that there was a cow on the other side that delivers milk. For several years he naively believed me, and still laughs each time we pass the kiosk or stop by to buy something from there. I suspect a lot of folk might have carried similar tales to little ones back then, the fascination writ across faces completely worth every token of milk drawn! Kids are less gullible now, and Mother Dairy has moved on from milk and butter to a lot more!

The journey seeing them expand has been a fulfilling one. I still remember the first tub of blueberry yogurt I raced home with, and the whoop of delight my daughter let out. It was her favourite one, a product that till today remains on top of her list. Then came more stuff and we were spoilt for choice. Mishti Doi, Aam Doi, Mango Yogurt, Blueberry Yogurt, Mango Lassi, Strawberry Lassi all regulars at home. GF Blueberry & Mango Yogurt TriflesEven though I set yogurt at home everyday, my Creamy Dip is always from a tub of Mother Dairy yogurt {nothing else works as well}. Quark, a soft, unripened curd cheese, is also something I regularly make, always with full fat milk and cultured buttermilk from the blue and white kiosk! Quark on hand opens the door to so many more recipe ideas.

GF Blueberry & Mango Yogurt Trifles As I wrap up, I’m going to leave you with another collage of things I have made over the years using dairy products. Hope that inspires you to get motivated, begin thinking and create a recipe for this ‘Summer of Happiness‘. From smoothies, to cheesecakes, to desserts in glasses, to savoury curries, korma, buttermilk chicken, pancakes with fruit yogurt, dream on!

Summer of Happiness. PAB It’s a simple challenge, sweet or savoury is up to you, maybe both sweet & savoury in one! There are seven products you can choose from; details here. Take a look at the seven delicious recipes Chef Vikas Khanna has created for the Summer of Happiness, one that is more inspiring than the other. He talks about enhancing flavours, playing with textures, pairing dairy with interesting ingredients, spicing things up, and last but not the least, presentation.

GF Blueberry & Mango Yogurt Trifles Submit innovative recipes at Summer of Happiness using any of the 7 products, and the best recipes will win goodies from Mother Dairy. 

[print_this]Recipe: GF Blueberry & Mango Yogurt Trifles
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Summary: Gluten free trifles which are light, refreshing, healthy! With the goodness of summer stone fruit, the GF Blueberry & Mango Yogurt Trifles go light using Mother Dairy Fruit Yogurt instead of traditionally using cream.It’s the #summerofhappiness with Mother Dairy. Serves: 6-8

Prep Time: 15 minutes
Total Time: 40 minutes
Ingredients:

  • Almond Sponge
  • 4 eggs
  • 1/2 cup raw sugar
  • 1/2 cup almond meal, sifted
  • 1/4 tsp almond essence
  • 1 tbsp brown sugar {to sprinkle over before baking}
  • Powdered sugar post baking
  • Fruit filling
  • 5 peaches, 5 plums, pitted, chopped, with skin
  • 1 vanilla bean, split
  • 2-3 tbsp brown sugar {as per taste}
  • 1tsp balsamic vinegar {or juice of 1/2 lime}
  • 2 ripe mangoes, diced small
  • Fresh mint and basil, chiffonaded
  • For layering
  • 2 tubs Mother Dairy Blueberry Yogurt
  • 2 tubs Mother Dairy Aam Doi or Mango Yogurt
  • To garnish
  • Almond flakes and sprigs of fresh herbs to top

Method:

  1. Almond Sponge
  2. Line a Swiss roll pan with parchment paper. Preheat the oven to 190C.
  3. Beat the eggs, almond extract and sugar over a bowl of warm simmering water until tripled in volume and thick and mousse like. Take off the water and continue to beat until cool.
  4. Gently fold in the almond meal, and pour batter into prepared tray.
  5. Bake for 25-30 minutes until the top is light golden brown.
  6. While this is baking, lay out a clean kitchen towel, bigger than the size of the tray, and sift sugar evenly over it.
  7. Once the roll is baked {might look uneven but don’t worry}, overturn immediately {very carefully} onto the sugar sifted towel, and gently peel parchment off. Trim the edges if required. Allow to cool completely, then cut into 1″ pieces. Divide into 2 lots for the different flavours.
  8. your picture
  9. GF Blueberry Yogurt Trifle
  10. Place peaches, plums, balsamic vinegar, vanilla beans and brown sugar in a large bowl and toss well. bake at 170C for 30 minutes, until soft and aromatic. Cool completely, chill before use.
  11. Discard vanilla beans and stir in chiffonaded mint leaves.
  12. Take a mini glass trifle bowl {or 4 individual goblets or glass bowls}
  13. Take one lot of sponge bits, and line the bottom of the trifle bowl with sponge. Spoon over half the fruit filling with juices, spreading evenly. Layer the remaining sponge, fruit filling {Save one tbsp for topping} and top with next bowl of blueberry yogurt. Spoon over reserved fruit filling. Garnish with fresh mint and sprinkle over almond flakes.
  14. your picture
  15. GF Mango / Aam Doi Yogurt Trifle
  16. If the mango is sweet enough, stir in basil leaves and leave to macerate for 30 minutes in fridge. Add 1 tbsp of sugar in case mango is not sweet.
  17. Layer as above, but here first add mango yogurt/aam doi followed by fresh mango.
  18. Garnish with fresh basil, and sprinkle over almond flakes.
  19. Chill for about an hour for flavours to mature before serving.

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“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.

Peaches & Cream CakeIt was a Peaches & Cream Cake for my father’s birthday last week. Everything was going according to plan,and I toyed around with summer cake ideas in my head. Summer is for stone fruit, and the cake would most certainly have some! Peaches! I had a kilo of them in the fridge. Cream? Yes of course; there’s always some on hand. Time for peaches and cream!!

Peaches & Cream Cake Despite knowing that whipping cream in miserable summer heat is sure to fail, I marched ahead. At 43C, life was never going to be a cake walk in the record breaking heat and humidity we have had this summer. That the rains failed added to my misery. 75% humidity and everything looks like it’s condensing! Not the best weather to work with cream cakes in …… Peaches & Cream Cake 4…and then it was time for a power breakdown. It had been assembled but a cake needs chilling you know. I stuck the cake into the fridge and we finally left for dinner. The cake survived as power was back when we returned. I thanked my lucky stars that it held together until we cut it, well almost. It was YUM! Oh, did I tell you I never got to my kilo of peaches? Peaches & Cream Cake 3Yes that happened too. With all the unnecessary drama of no power, I just reached out for a tin of canned peaches; probably my best idea that day. Another good idea was the  Crème patisserie I made for the frosting … finger licking good.

Peaches & Cream Trifles

Peaches & Cream TriflesI saved some cream and peaches; enough to make a few trifles. Layered the same way as the cake, they were fun to assemble … and eat of course! The goblets are one of my favourites from Urban Dazzle. I use them often for different stuff like Dark Chocolate Mousse, Peach Lime Coolers & Stone Fruit Salads.

Peaches & Cream Trifles

[print_this]Recipe: Peaches & Cream Cake
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Summary: A light summery birthday cake, the  crème patisserie lends a nice, deep flavour to the frosting on the Peaches & Cream Cake. Use fresh peaches or even apricots in season. The cake would work really well with mangoes too.
Prep Time: 25 minutes
Total Time: 1 hour plus cooling , chilling time
Ingredients:

  • Sponge Cake {Make 2 X 3 egg sponges}
  •  3 eggs
  • 100g Castor sugar
  • 70g plain flour
  • 1tsp baking powder
  • pinch salt
  • Filling & topping
  • 500g low fat cream, chilled
  • 75g icing sugar {adjust as per requirement}
  • 1 850g tin peach halves {I used Del Monte}
  • Crème patisserie {can be made a day before}
  • 200ml low fat cream
  • pinch salt
  • 2 eggs
  • 1 vanilla bean scraped
  • 50g sugar
  • 15g cornflour

Method:

  1. Sponge Cake
  2. Preheat the oven to 180 degrees C. Line, grease & a 7″ loose bottomed tin.
  3. {If your oven in big, bake 2 X 7″ cakes together}
  4. Sift the flour, baking powder and salt 3 times. Reserve.
  5. Beat the eggs, essence & sugar till mousse like {almost 10 minutes}.>
  6. Lightly fold the flour in 3 goes in figure 8 movements (so as no to release the air bubbles).
  7. Gently turn into prepared tin & bake for 20-25 minutes till light brown & spongy.
  8. Repeat for 2nd cake.
  9. Cool on racks completely, then slice horizontally into 2 layers each
  10. Filling
  11. Whip all ingredients together to medium peaks.
  12. Crème patisserie
  13. Bring cream and a pinch of salt to a gentle boil in a pot.
  14. In the meantime, whisk the egg yolks and sugar with a wooden spoon in a big bowl until the mixture becomes pale and light. Stir in the cornflour slowly until it is thoroughly mixed with the egg mixture.
  15. Pour the boiling cream into the mixture a little by little while whisking continuously to avoid curdling.
  16. Transfer the whole mixture into a pot, with the seeds scraped from the vanilla bean {throw in the shell too}, and simmer over low heat. Stir it constantly with the wooden spoon or spatula scraping the sides and bottom until it has thickened.
  17. Once the custard has thickened, take it off the heat, and strain it into a clean bowl. Add a dash of peach liqueur if desired. Cool, cover with cling wrap touching the surface, then chill for a few hours. This is going to be very thick.
  18. Assemble
  19. Drain the peaches and slice 3-4 halves for topping. Chop up the rest.
  20. Reserve the peach syrup to moisten the sponge with.
  21. Reserve 1 cup of whipped cream for the frosting.
  22. Place 1 layer of sponge on serving platter, moisten with reserved peach syrup, top with 1/3 whipped cream, and 1/3rd chopped peaches. Repeat with remaining layers.
  23. Loosen the chilled crème patisserie and gently fold in the reserved whipped cream. Don’t whisk briskly or it will become too floppy for frosting.
  24. Taste and adjust sweetness if required. Frost the top and sides of cake with it.
  25. Top with peach slices, chill for at least half an hour for flavours to mature.

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