Tag

eggless

“Wine is just a conversation waiting to happen.”
Jessica Altieri

Smoky Baked Mushroom Cheese Dip is a definite crowd pleaser, and a great addition to the holiday table. Smoky Gouda, wine simmered mushrooms, garlic and fresh thyme make one of the best cheesy dips ever. Baked briefly under a hot grill until the cheese melts into gooey goodnes. Serve immediately with simple crusty artisan bread to soak up the wine juices and deliciously flavoured cheese.Think of cooking with wine and the mind often wanders into the sweet tooth territory. As much as I love working with wine in bakes and desserts, my taste buds are definitely savoury. Begin to explore savoury options with wine and suddenly new avenues open up. The list seems endless. Here’s one super quick, simple  and absolutely delicious recipe to stir up with wine. I used a really nice crisp Sauvignon  Blanc from Big Banyan Wines, and baked a rustic garlic and thyme bread to serve with it. You can pretty much use a store bought crusty artisan bread. They are great to mop up the juices with! The mushrooms and bell pepper browned in clarified butter, with a dash of Worcestershire sauce simmered in wine add earthy rustic flavour to the dish. With generous smoky cheese added to it, you can expect magic to happen. Make sure you use quality ingredients including a good quality wine. That is the secret of any good recipe!To begin with, the Sauvignon Blanc itself is really nice, one of the better Indian white wines I have to say. Crisp, delicately flavoured and very fresh! The whiff of green bell pepper undertones complimented the Smoky Baked Mushroom Cheese Dip really nicely. The dip is like a fondue; quite popular during winter. Try and bake it in a cast iron pan since the pan retains heat for longer, keeping the cheese nice and gooey. The other good thing about cast iron pans is that they can be popped back into the oven to reheat if the dip gets cold.In the unlikely event that you have some Smoky Baked Mushroom Cheese Dip leftovers, make a grilled panini sandwich with it, layering it with fillings you enjoy. Then sit back and enjoy the deep moorish flavours that tease the palate. It’s really that addictive, like a pizza in a sandwich!The wine would work well in a creamy pasta sauce, also as a marinade for chicken. Another great option is to make a Queso Fundido using wine instead of vodka. Then a step further a Queso Flameado, a dish of hot melted cheese and spicy chorizo that is often served flambé. Often compared to cheese fondue, this is a party dish and a popular appetizer.

What is your favourite way to cook with wine?

Smoky Baked Mushroom Cheese Dip
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Smoky Gouda, wine simmered mushrooms, garlic and fresh thyme make one of the best cheesy dips ever. Baked briefly under a hot grill until the cheese melts into gooey goodness, serve immeditaley with home baked bread or a crusty bread to soak up the wine juices and deliciously flavoured cheese.
Servings Prep Time
3-4 people 5 minutes
Cook Time
20 minutes
Servings Prep Time
3-4 people 5 minutes
Cook Time
20 minutes
Smoky Baked Mushroom Cheese Dip
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Smoky Gouda, wine simmered mushrooms, garlic and fresh thyme make one of the best cheesy dips ever. Baked briefly under a hot grill until the cheese melts into gooey goodness, serve immeditaley with home baked bread or a crusty bread to soak up the wine juices and deliciously flavoured cheese.
Servings Prep Time
3-4 people 5 minutes
Cook Time
20 minutes
Servings Prep Time
3-4 people 5 minutes
Cook Time
20 minutes
Instructions
  1. Preheat the oven, top element only to 180C.
  2. In a heavy bottomed pan, melt the clarified butter with olive oil. Add the chopped garlic and thyme. Saute until fragrant. Add the mushrooms and finely chopped bell peppers. Saute until the mushrooms are brown and add a splash of Worcestershire sauce.
  3. Add the wine and sprigs of fresh thyme. Increase the heat and allow the wine to reduce by half. Season with salt and freshly ground black pepper. Now add the grated cheese and stir to allow it to melt slightly, allowing the wine and cheese to somewhat combine.
  4. Once done, transfer into a cast iron pan and place in oven. Bake for 10-15 minutes or until the cheese has melted and is nice and bubbly.
  5. Gently remove from oven, and serve immediately with crusty bread and Sauvignon Blanc from Big Banyan Wines.
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“If chocolate is the answer, the question is irrelevant.”
Unknown

Wholegrain Chocolate Buckwheat Sablés … dark chocolate, a mix of wholegrain flours, a little all purpose too, brown sugar, sea salt, of course butter. All these come together to make an eggless cookie, the indulgent sablé,  a quintessential round French shortbread cookie. Crisp, deeply chocolate, buttery, wholegrain, eggless, Wholegrain Chocolate Buckwheat Sablés are the yummiest cookies ever! Even better since the recipe is eggless. The only sablés I’ve tried before were Dorie Greenspans famous World Peace Cookies, ones that I loved. She’s since reinvented them into an even more delicious version that I just discovered.

With wholewheat and buckwheat in this buttery chocolaty shortbread, I didn’t expect things to go so well. Can safely say these are my best chocolate shortbread cookies to date, best eggless cookies too! They’re inspired and adapted from Chocolate Sables @ The Boy Who Bakes, and HE is so good in everything he bakes! These are great for the festive cookie platter, fab for hanging off the tree and make a great gift too.I did a batch for Diwali earlier, and now a cookie cutout one for Christmas. With hand made wreaths using the perennial local ‘Mor Pankhi’, a genus of coniferous trees, it was a lot of fun. Made the wreaths for the Teabox Christmas shoot earlier in November, which was a fun & creative shoot. Here’s a peak of a couple I shot on the side, and you can see more on their website.You could always add some tea leaves into the cookies to make this a chocolate tea shortbread. Now that’s an idea I might work on. Until then, here are Wholegrain Chocolate Buckwheat Sablés, eggless cookies loaded with chocolate, and almost wholegrain, with the goodness of buckwheat {kuttu ka aata}. Great comfort food, great for the holidays.

What is your favourite Christmas cookie to bake?

Wholegrain Chocolate Buckwheat Sablés
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Crisp, deeply chocolate, buttery, wholegrain, eggless, Wholegrain Chocolate Buckwheat Sablés are the yummiest cookies ever! Adapted from The Boy Who Bakes.
Servings Prep Time
2 dozen 10 minutes
Cook Time
15 minutes
Servings Prep Time
2 dozen 10 minutes
Cook Time
15 minutes
Wholegrain Chocolate Buckwheat Sablés
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Crisp, deeply chocolate, buttery, wholegrain, eggless, Wholegrain Chocolate Buckwheat Sablés are the yummiest cookies ever! Adapted from The Boy Who Bakes.
Servings Prep Time
2 dozen 10 minutes
Cook Time
15 minutes
Servings Prep Time
2 dozen 10 minutes
Cook Time
15 minutes
Ingredients
Servings: dozen
Instructions
Dry Mix
  1. Stir dry ingredients in a bowl to mix. Reserve.
Wet Mix
  1. Place butter, brown sugar and vanilla in bowl of stand mixer with paddle attachment. Whisk on medium speed for 3-4 minutes until smooth.
  2. Add the dry mix and ground chocolate, and mix on the lowest speed just enough for the dough to come together.{You can do this by hand to play safe}. Don’t over-mix else the cookies will become hard.
  3. Bring the dough together, either make a cylinder like roll, cling-wrap and chill for a couple of hours.
  4. Alternatively, you could always use the dough for cut out cookies.
  5. Preheat oven to 170C
  6. Place on parchment lined cookie trays
  7. Bake for 12-15 minutes until just firm to touch.
  8. Cool completely on cookie racks
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Rich Spiced Hot Chocolate

“A land of promise, a land of memory, a land of promise flowing with the milk and honey of delicious memories!”
Alfred Tennyson

Rich Spiced Hot Chocolate might well be the simplest thing to enjoy this season. It’s simple things that matter, and with recipes like these, ingredients are of prime importance. You can’t go wrong if you use good quality ingredients. This Rich Spiced Hot Chocolate is just that. Indulgent too. Made with Premium Milk from Mother Dairy, single origin couverture chocolate, dark cocoa, vanilla beans and spices from South India, it’s hard to go wrong. The milk was the biggest surprise though!Rich Spiced Hot ChocolateIt’s the best milk I’ve ever had! Words of praise from a dairy lover at home, one who lives to enjoy a chilled good glass of milk. The genes are the same. I love everything dairy too, but I am always surprised by how advanced his taste-buds are. One sip of the newly introduced Premium Full Cream milk from Mother dairy swiftly knocked his current favourite from another brand right off. It’s so good that I don’t even need flavouring mama he exclaimed!Mother Dairy Premium MilkThis new variant from Mother dairy which has the highest FAT content of 7% along with 9% SNF is ideal for those looking for a rich milk diet and also for folk like us who enjoy making home-made sweets, ghee and curd. It offers 15% extra malai {cream} in comparison to full cream milk. For someone like me who makes clarified butter / ghee at home every weekend, this new variant is ideal. I increasingly use clarified butter or ghee in baking now, and as my preferred medium of fat in cooking now that winter is here. The greens use mustard oil, and almost everything else goes the ghee way! Tadka is always ghee, the ‘icing on the cake’! Sarson ka Saag, Mustard GreensThink little ghee cakes, think shortbread with ghee, think stuffed radish and cauliflower parathas, and think dollops of melting homemade sweet butter on hot sarson ka saag! After all in India, Ghee is equivalent to love. Finger licking good stuff this! There is just so much you can do with this indulgent product. I can only imagine setting Greek yogurt at home now. Also simmering a rice pudding into creamy goodness, maybe a tapioca pudding or a chocolate oat pudding too.

Rich Spiced Hot Chocolate

Rich Spiced Hot ChocolateWith a traditional Indian households still enjoying the top of milk cream for so many reasons, the malai that the premium milk yields is impressive. Just 2 litres boiled, cooled and chilled overnight offered almost a cup of malai. This Dark Chocolate & Walnut Wholewheat Cake is a nostalgic favourite with ‘top of the milk cream’ or ‘malai’. It brings back memories of  the quintessential ‘malai’ or ‘top of the milk cream’ cakes from yesteryear. Decades ago, every Indian household use to boil milk, collect the top of the milk cream, use some as is and  make sweet butter of the rest. The more adventurous ones used to bake a delicious homey comforting cake with ‘malai’.Dark Chocolate & Walnut Wholewheat Cake, Malai CakeThen the mind wanders into more delicious spaces like a lighter panna cotta, maybe a Vietnamese coffee. The possibilities are endless as I grabbed the few remaining pouches from the kid who is happy to guzzle down his new favourite. To prove my point to him that the milk makes things oodles better, I quickly stirred him a Rich Spiced Hot Chocolate. With winter around the corner, this drink is a winner, a simple winner! It’s a great hit with kids and adults alike. In summer I’d do a chilled version in bottles which is equal fun and very addictive!Masala Kadhai DoodhThen to dive into the past, how can I not make my husbands childhood favourite, a Masala Kadhai Doodh. This is where dessert meets milk, a quintessential Indian favourite, a concoction you would find across North India. It’s simple, it’s bursting with goodness and flavour AND a big hit always. It’s quite similar to a thandai, infinitely customisable.Masala Kadhai DoodhMasala Kadhai Doodh is simply simmered with a powdered nut & spice mix in a large kadhai or wok for the flavours to steep and milk to thicken. Only with this high fat content milk, the time to thicken is substantially decreased. I used a mix of almonds, melon seeds, cardamom, nutmeg, a pinch of turmeric and saffron.Gajar ka halwa, Rich Indian Carrot PuddingWe are a dairy loving home, and I set yougurt at home everyday. With quite a welcome high fat content, Mother Dairy’s Premium Milk yields far tastier home made yogurt, paneer, quark etc. It is also far easier to use in puddings, traditional kheers, halwas. With winter here a gajar ka halwa is calling my name. Simmered in this beautifully thick milk, I can only imagine how good the end result will be. What would be your favorite way to use this?

Spiced Rich Hot Chocolate
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Good quality ingredients and a simple simmering results in this indulgent Spiced Rich Hot Chocolate. Use a full fat milk like Mother Dairy Premium Milk for best results.
Servings Prep Time
2 5 minutes
Cook Time
30 minutes
Servings Prep Time
2 5 minutes
Cook Time
30 minutes
Spiced Rich Hot Chocolate
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Good quality ingredients and a simple simmering results in this indulgent Spiced Rich Hot Chocolate. Use a full fat milk like Mother Dairy Premium Milk for best results.
Servings Prep Time
2 5 minutes
Cook Time
30 minutes
Servings Prep Time
2 5 minutes
Cook Time
30 minutes
Instructions
  1. Place milk, star anise, cinnamon, vanilla bean and sugar in a heavy bottom pan and simmer for 15-20 minutes for flavours to steep.
  2. Add the chocolate and cocoa powder, stir often to mix, and simmer gently until the chocolate melts.
  3. Sieve and serve immediately, else steep for an hour, then reheat and sieve before serving.
Recipe Notes

Note: You can add a shot of Baileys irish Cream for an adult version. You can also add or remove spices as required. This also makes a nice chilled spiced chocolate milk. Stir well or sieve before serving.

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