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walnuts

Cheese Garlic Rosemary Eggless Brioche“Life is great. Cheese makes it better.”
Avery Aames

Cheese Garlic Rosemary Eggless Brioche is everything you might want in bread, then some more. Yes, with the weather changing, or rather showing some sign of cooling down, I’m back to bread baking quite a bit. For those who know me, I love a good stuffed bread. Give me a French Fougasse that is bursting with the goodness of cheese, walnuts and garlic and I promise I will not complain. Actually, for the baker in me, the process of making the bread from scratch is seriously therapeutic. The end result always worth waiting for. After all, how much wrong can you go with bread?Cheese Garlic Rosemary Eggless BriocheIf you’ve been baking bread for a few years like me, you’ll know that simple is best. Yeast that works, good quality ingredients, flavours that pair well, a handsome dose of some delicious cheese, some nuts. What else? Oh yes, fresh herbs too. Always a winning combination and such a crowd pleaser. And if you know me, you’ll know of my love for dairy and that any eggy flavours don’t work with me, especially with breads.

Cheese Garlic Rosemary Eggless BriocheSo I thought I’d do a brioche style enriched dough, but chose to skip the eggs. Because eggs give volume to baking and bread, so the absence means that this dough does’t rise much. Yet stuffing it with all things good makes it better than a normal brioche. I used an absolutely delicious Red Cheddar from Godrej Nature‘s Basket for the brioche. The gourmet cheese store offers you the option of having the cheese grated, sliced or cubed if required. I had it grated, and that I found very handy, a tiny yet welcome luxury!Cheese Garlic Rosemary Eggless BriocheThe bread was gone before I knew it. With so many fabulous things within, eating the Cheese Garlic Rosemary Eggless Brioche was literally like nibbling a cheeseboard! Serve pears, apples, grapes, olives, cold cuts on the side, maybe a nice smoked cheese too. The bread takes care of the rest. The rolling up is quite simple, the slicing through and twirling a tad more complex. If you aren’t up to playing with your dough, plaiting it etc like I enjoy doing, you can always just cut the roll into 1″ circles, bake them flat in a square pan.

Cheese Garlic Rosemary Eggless BriocheThe bread is on the indulgent side, a little healthier since I added some wholewheat flour as well. Also better than most breads as it is a virtual mini meal in itself. Since it’s rolled thin and well stuffed,the carbs come down, and with it a little guilt too. It’s a good bread for friends, to gift, to nibble. It’s also entirely customisable to your palette. Use any variety of cheese you like. My next one is going to be a smoked cheese, sundried tomato and olive brioche.

Cheese Garlic Rosemary Eggless BriocheUse stuffing that you enjoy, let your imagination lead you. I’m thinking pizza sauce, salami, olives, mozzarella … and roll! Also a herbed garlic chili oil, feta, walnuts, olive, smoked cheese … and roll! I’m thinking many good things, combinations that work for a bread like this. The Cheese Garlic Rosemary Eggless Brioche makes a great make ahead snack for the evening, sliced thin like biscotti, also a very welcome tiffin filler.

Cheese Garlic Rosemary Eggless BriocheJust make sure the cheese is good, the ingredients are fresh. The rest will fall into place!

Cheese Garlic Rosemary Eggless Brioche
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With so many fabulous things within, eating the Cheese Garlic Rosemary Eggless Brioche is literally like nibbling a cheeseboard! Serve pears, apples, grapes, olives, cold cuts on the side, maybe a nice smoked cheese too. The bread takes care of the rest.
Servings Prep Time
4-6 people 20 minutes
Cook Time Passive Time
30 minutes 2 hours
Servings Prep Time
4-6 people 20 minutes
Cook Time Passive Time
30 minutes 2 hours
Cheese Garlic Rosemary Eggless Brioche
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
With so many fabulous things within, eating the Cheese Garlic Rosemary Eggless Brioche is literally like nibbling a cheeseboard! Serve pears, apples, grapes, olives, cold cuts on the side, maybe a nice smoked cheese too. The bread takes care of the rest.
Servings Prep Time
4-6 people 20 minutes
Cook Time Passive Time
30 minutes 2 hours
Servings Prep Time
4-6 people 20 minutes
Cook Time Passive Time
30 minutes 2 hours
Ingredients
Yeast starter
Enriched eggless dough
Servings: people
Instructions
Yeast starter
  1. Place ingredients in a small bowl, stir. Leave to rest for 5 minutes to activate the yeast
Enriched eggless dough
  1. Place yeast starter and all ingredients except milk in bowl of food processor. Knead to a soft smooth dough, adding a tbsp or two of milk as required.
  2. Place in a bowl covered with cling wrap in a warm place to rise, approximately 2 hours OR leave to slow rise in the fridge overnight. I prefer an overnight rise since the chilled dough is easier to roll out.
Cheese Garlic Rosemary Eggless Brioche
  1. In a small bowl, stir together extra virgin olive oil, chili, herbs and garlic.
  2. Roll out dough to a rectangle, 12" X 8". Spread the seasoned oil all over with a pastry brush.
  3. Sprinkle over with chopped walnuts,then grated cheese and rosemary.
  4. Roll up the longer edge to form a tight Swiss roll. Gently seal the open end and transfer to parchment lined baking sheet.
  5. With a sharp knife, cut right through the centre, lengthwise, leaving one end attached. Gently plait the two, and tuck in the ends. Leave to rise 30 mins while you preheat the oven.
  6. Bake at 180C for 30 minutes.
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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
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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
BigOven - Save recipe or add to grocery list
Yum
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!
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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!
BigOven - Save recipe or add to grocery list
Yum
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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