Tag

summer

“I’m a man of simple tastes. I’m always satisfied with the best.”
Oscar Wilde

When the Tropical Collection from Chumbak comes knocking at your door, how  can you not fall in love with it? It’s fresh, it’s tropical, it’s everything you can celebrate spring with, a line you can usher summer in with as well! It’s an inspiring line, and immediately nudged me to do something fun. Take a look….

I played with the collection endlessly. It brings alive the child in you. You can’t take us Indians out of the our beloved tropics {for long at least}and you can’t take tropical out of India, so the collection is a sure win. I love the crisp, colourful feel, the energy it shares, the vibrancy it spills. The collection is inspired by tropical elements like palm leaves, pineapples, flamingos and the like.Here’s what I was inspired to do – Strawberry Pineapple Smoothies & Watermelon Kiwi Gooseberry Fruit BowlWhen we were young, my dad scooped or rather balled out watermelons and musk melons on our birthdays, then served the fruit chilled in fruit bowls. For some reason, just looking at the collection took me right back there, and before I knew it I was carving a fruit bowl. It’s the funnest thing to do for a pool party, kids birthdays, an evening pick me up in summer, or an anytime fresh healthy snack.I used kiwi stars, halved gooseberries and watermelon balls. I thought I’d throw in strawberry hearts too but forgot the in the fridge. Gah! Summer will see stone fruit galore, so the fun will double. You could do a stone fruit and berry inspired bowl. Or maybe set a watermelon granita in the melon bowl, freeze, slice and serve! No dearth of ideas when your life is flooded with inspiration.

Chumbak had a #spotthepineapple fun campaign to launch the collection. How can you be tropical and not have pineapple? So I figured I’d do a pineapple strawberry smoothie too. I freeze both strawberries and pineapple chunks, so this smoothie is the easiest thing ever. Throw in a cup of each, a cup or two of water, some sweetener, a dash of lime juice into the blender. Whirrrrrrrr it up and you’re good to go.That’s what the coming summer is going to ask for. Quick fresh foods that will keep the spirit light and happy. See how beautifully they paired with the Chumbak Tropical in the light of the afternoon setting sun? Such pretty hues that go so beautifully with the bougainvillea too. Same colours, tropical feel, and I am all set! There’s plenty of choice…

With a range of cushion covers that explode in bright colours, I think this is the best time for a summer makeover! Vibrant, vibrant, vibrant is all I think! Pineapples, flamingoes, elephants, flowers, geometric patterns {♥♥♥}, I want to redo my place! Oh and the sweet little owl too stepped out from a smitten golden ex Diwali into a rustic rainbow coloured creature. Can you imagine that the ullu {owl in hindi} went tropical too? I fell in love with this little fellow, toes and all!The other thing I really liked are the cookie jars. Spacious, clean lines, good quality airtight jars, and beautifully patterned, the counter tops will never be the same again. Even though I am not a gold person, I really like the golden cookie jar too. It fits in so well with the rest. And of course there is PLENTY MORE to the collection. I just picked a few.My all time favourite is of course the palm leaf pattern line. That has my name written all over it. It is fresh, understated, almost like each piece has been hand painted. The teacups are a generous size and stand tall. The pitcher is a winner and I would LOVE for it to sit on my counter. It pours well, it’s easy to clean and is an ideal size for milk or juice. Heck, it even doubles up as a stunning flower vase! It’s lovely to begin the day with for breakfast. Quick granola and fruit parfaits, omelette, toast, a glug of milk from the jug, coffeeeeeee … the leaf pattern is my kind of pattern. For salads too. The interesting bit is that the leaf pattern fits in to every time of the day, every meal too. From a crisp beginning in the morning for breakfast, to a soothing, lilting sun-downer feel, with calming, soothing hues. 

Even the coordinated leaf platters are darling. I just find the leaf pattern very very refreshing, something anyone would love to own, serve on, put out for guests, hang on their wall as part of a   plate collection. I shot with it a lot as you might notice. You can see I shot it the most. With flowers {poppies} for breakfast, with milk for breakfast too, with onion flowers just like that, then with the Strawberry Pineapple Smoothies & Watermelon Kiwi Gooseberry Fruit Bowl . That’s how versatile and handy it is. The great thing is that it pairs with almost every colour and meal. I’m thinking chilled lemonade through summer!

Strawberry Pineapple Smoothies & Watermelon Kiwi Gooseberry Fruit Bowl
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Strawberry Pineapple Smoothies, and a Watermelon Kiwi Gooseberry Fruit Bowl are quick, inspired, no cook, tropical fruit based recipes for summer! Inspired by the Tropical Collection from Chumbak.
Servings Prep Time
3-4 people 15 minutes
Servings Prep Time
3-4 people 15 minutes
Strawberry Pineapple Smoothies & Watermelon Kiwi Gooseberry Fruit Bowl
BigOven - Save recipe or add to grocery list
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Strawberry Pineapple Smoothies, and a Watermelon Kiwi Gooseberry Fruit Bowl are quick, inspired, no cook, tropical fruit based recipes for summer! Inspired by the Tropical Collection from Chumbak.
Servings Prep Time
3-4 people 15 minutes
Servings Prep Time
3-4 people 15 minutes
Ingredients
Strawberry Pineapple Smoothies
Watermelon Kiwi Gooseberry Fruit Bowl
Servings: people
Instructions
Strawberry Pineapple Smoothies
  1. Place all ingredients in jar of blender and process until smooth. taste and adjust seasoning adding more sugar if required.
  2. Garnish with slices of fresh strawberries.
Watermelon Kiwi Gooseberry Fruit Bowl
  1. With a melon baller, scoop out balls of watermelon. gently remove any remaining flesh to take a bowl out of the skin. Carve the edges with a sharp fruit knife if you like.
  2. Peel and slice the kiwi. Stamp out stars with a small cookie cutter.
  3. Halve the cape gooseberries.
  4. Toss them all and put into the watermelon bowl. Chill. Scatter fresh mint over it. Serve chilled.
Note
  1. Run the left over watermelon and kiwi in a blender to make watermelon juice. Add a dash of honey, fresh lime and rock salt. Serve chilled.
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Mango Almond Roulade with almond whipped cream
“Don’t sit at home and wait for mango tree to bring mangoes to you wherever you are. It won’t happen.
If you are truly hungry for change, go out of your comfort zone and change the world.”

Israelmore Ayivor

Mango Almond Roulade with almond whipped cream. Light. Fresh. Delicious. Part wholegrain. To make it even better, filled with fresh mangoes swathed in beautifully whipped almond cream. Some things are just better with mango! Mango Dessert CollageSo here’s another last minute mango based dessert to add to the last few mango desserts I shared, while we hang on to the end of the mango season. Just another clutch of days, maybe a week or so, and they’ll be gone.

Mango Almond Roulade with almond whipped cream

Mango Almond Roulade with almond whipped cream However don’t panic if you can’t find some juicy mangoes. I’ve made this to great deliciousness with tinned peaches, fresh strawberries, a coffee whipped cream too {skip the almond maybe go with chopped walnuts}.

Mango Almond Roulade with almond whipped cream
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Mango Almond Roulade with almond whipped cream. Light. Fresh. Delicious. Part wholegrain. To make it even better, filled with fresh mangoes swathed in beautifully whipped almond cream. Some things are just better with mango!
Servings Prep Time
6 people 15 minutes
Cook Time
40 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
40 minutes
Mango Almond Roulade with almond whipped cream
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Mango Almond Roulade with almond whipped cream. Light. Fresh. Delicious. Part wholegrain. To make it even better, filled with fresh mangoes swathed in beautifully whipped almond cream. Some things are just better with mango!
Servings Prep Time
6 people 15 minutes
Cook Time
40 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
40 minutes
Ingredients
Whipped Almond Cream
Servings: people
Instructions
Preheat the oven to 180C and line a Swiss roll tin with baking parchment.
  1. Sift together the almond meal, plain flour, baking powder and salt 2-3 times. Reserve.
  2. In a bowl of the stand mixer, whip the egg with sugar on high speed to stiff peaks.
  3. Add the vanilla extract and almond extract and beat again.
  4. Sift the flour over the beaten mixture and gently fold in.
  5. Pour batter into prepared pan, level out.
  6. Bake for about 20-25 minutes until light golden brown and firm to touch. {tent the top with aluminum foil if you think it's getting too brown}
  7. While this is baking, lay out a clean kitchen towel, bigger than the size of the tray, and sift sugar evenly over it.
  8. Once the roll is baked, overturn immediately {very carefully} onto the sugar sifted towel, and gently peel parchment off. Trim the edges if required.
  9. Place a parchment sheet on top, and roll with the towel lengthwise, and leave to cool completely. {The longer side will be the length of the roll}
Whipped Almond Cream
  1. Place all ingredients in a large bowl. Whip with an electric hand blender on the highest speed until thick.
Assembling
  1. Unroll the cooled cake, place on a sheet of parchment. Spread the almond cream filling over it with an offset spatula, leaving a little border right around to avoid the filling oozing out.
  2. Sprinkle over with chopped mangoes.
  3. Now with the help of the parchment paper, roll it right back into a roll, pulling the paper slightly to make a tight roll. Place seam down on cling wrap and chill for a couple of hours. Unwrap gently and lay seam side down on your serving platter.
  4. Sift over with powdered sugar, scatter almond slivers over it.
  5. Slice with a sharp serrated knife and serve!
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Mango Smoothie Bowl #Foodventures #AxisBank #DiningDelights
“Fussing over food was important. It gave a shape to the day: breakfast, lunch, dinner; beginning, middle, end.”

Robert Hellenga

Summer Mango Smoothie Bowl, another thing off my bucket list, the most beautiful way to begin the morning. Colourful beginnings!! They say breakfast is the most important meal of the day. I say bring it on! This one was fun to make, thinking ingredients, plating {or rather bowling} it, adding bits and bobs to the top. So much went into it, near raw other than the yogurt, very in season, a  mélange of flavours and textures.For me, an edible pot potpourri, inspired and exciting. With the first one down, my call was, “This was fun, now can someone set me a bowl everyone morning please!!Summer Mango Smoothie Bowl The inspiration came from Ruchiras smoothie bowls each more delightful and colourful that the other. Inspiration really gets me going, food shared the best thing ever. Talk about breakfast and it’s amazing to see how different cultures wake up to the most important meal of the day. Granola, crepes, vadas, puris, kachoris, omelette, fruit bowls, smoothies, waffles, pancakes, overnight oats, avocado and egg on toast are some of the simpler everyday options.Overnight Thandai Oats with peaches and plumsMy recent overnight oats were a great experiment and now find a spot in the fridge every night. It’s a really convenient way to wake up to healthy ready made breakfast. Grab a spoon, dig in. I change the flavours with fruit in season and experiment as I go on. The main characters in the story remain the same – oats, milk/yogurt/coconut milk, honey, basil seeds, watermelon seeds. Peaches, cherries, stone fruitFruit in season breaks the monotony. Mango, peaches, apple, banana, strawberries rotate. Pie spice, cinnamon, thandai mix, pepper, nutmeg, saffron. You get the drift! It’s always fun to explore something new and different apart from the regular old breakfast choices we usually have.Thandai 1000Step out of home, travel a bit, within the city, country or overseas and new frontiers open up. Food and flavours begin to get magical, new and interesting. For someone who constantly cooks at home, hands that cook in other kitchens are fascinating. They offer exciting experiences, food adventures! Here are some breakfast stories, delicious bites mainly in pictures and in no particular order. Actually just as they tumbled out of my head when I read about #Foodventures by Axis Bank Dining Delights!

Vishwanath ki gali, Banaras 2016We sleepily got off the train in Benaras early one winter morning, a hungry foursome, and hit breakfast street quite soon. The city has a reputation and we knew where to head. Can there be anything better than fresh garam kachoris, sabzi and jalebis straight out of the pan? Perhaps not. Kachori with Sabzi, Banaras 2016

Jalebis being made, Banaras 2016Perhaps yes if you add some famous Pehelwaan ki lassi to wash down breakfast. Nirvana. Life accomplished. Pahalwaan Lassi Wala, Banaras 2016

Pahalwaan Lassi, Banaras 2016Ticked off list, but ‘will be back soon‘ recorded.

Switzerland, SwissMade GrandTours

Mandarin Oriental Geneva, Switzerland, SwissMade GrandTourFly across the globe. Switzerland, where I was last year at this time, a European breakfast will spoil you for choice. Every city we traveled to had a different layout, a regional offering, local produce shining through, breakfast an elaborate ceremony, fit for a king, something to sit and enjoy.SwissMade GrandTour PAB MeiringenTuck in. Cheese, yogurt, fresh baked breads, fruit, coffee, tea, eggs galore, cold cuts, fresh milk, best way to breakfast. Did you hear me say “Serve me breakfast and I shall be happy!” ?Tea, Pillaiyarpatti, Karaikudi, Chettinad, South India Swing back to India, a trip into the heart of the South, Karakudi held us mesmerised earlier this year. It was a trip of a lifetime. Same feeling – breakfast is a celebration. Breakfast, Chidambaram Vilas, Karaikudi, Chettinad, South IndiaSimple, flavourful, delicious and so much variety. Almost always ‘from the frying pan onto the plate‘, whether it was the elaborate ‘eat till you drop luxury at Chidambaram Vilas‘ or the street food at the temple at Pillaiyarpatti with the most refreshing filter coffee and finger licking good vadas. Memorable, satisfying and an absolute joy.

Street Breakfast, Chettinad, South IndiaAnd then there was the absolutely amazing breakfast with peacocks and neelgai as company at Lakshman Sagar in Rajasthan? Sunrise, Lakshman Sagar, RaipurBreakfast was an eye opener there. Breakfast at Lakshman SagarElaborate, each morsel served with love, truely regional and so much variety. Breakfast day 1 was something like this – fresh orange juice, maize dalia, googri {overnight soaked and cooked wheat kernels and horsegram}, sapota/cheeku jam, gum berry jam, fresh fruit, gur/jaggery, boora, honey, achaar, masala omelet, fire roasted tomato. Nothing refined or processed. Experiencing it was pure joy.Field breakfast, Lakshman SagarIf that wasn’t enough, one morning we trudged across the countryside for a breakfast in the fields! Field Breakfast, Lakshman Sagar 2Get closer home, one trip into Old Delhi and you’ll be cured of any breakfast woes. Nagori halwa puri, nimbu ka paraatha, sweet lassi, hot jalebis, garam chai, then begin again! Breakfast in Old Delhi, Delhi 6If you are stuck with the same old routine of toast and cheese, wake up and smell the coffee! Rustle up something fun and interesting {or bribe some willing soul to do it}. Better still, get out and explore. Make the mornings matter!

Oh, and did you know you can go beyond just egg and toast for breakfast? Here take a look at these #Foodventures by Axis Bank Dining Delights !

Mango Smoothie Bowl
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Colourful beginnings!! They say breakfast is the most important meal of the day. I say bring it on! This Mango Smoothie Bowl was fun to make, very in season, a mélange of flavours and textures. For me, an edible pot potpourri, inspired and exciting.
Servings Prep Time
2 people 10 minutes
Cook Time
0 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
0 minutes
Mango Smoothie Bowl
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Colourful beginnings!! They say breakfast is the most important meal of the day. I say bring it on! This Mango Smoothie Bowl was fun to make, very in season, a mélange of flavours and textures. For me, an edible pot potpourri, inspired and exciting.
Servings Prep Time
2 people 10 minutes
Cook Time
0 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
0 minutes
Ingredients
Servings: people
Instructions
  1. Stir the mango puree through the yogurt until uniformly mixed. Adjust sweetness if required.
  2. Ladle the mango yogurt into 2 breakfast bowls.
  3. Top with the remaining ingredients.
  4. You could always just mix everything through too, yet it makes the first meal of the day attractive this way, garnished with love!
  5. Use any seasonal fruit, berries, nuts etc.
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