Yogurt making was something I started doing when I was ten. I am not kidding. While we cleaned up the kitchen after dinner, my Grandmom would put the leftover milk from the day to heat gently. And then it was my job to check the temperature and add the starter, and let the yogurt do its thing. There was however only one problem. There was no recipe to follow. It was not 1 tsp to a cup of milk or anything like that. I was supposed to guess the quantity of milk and adjust the amount of starter accordingly. …
Baked Doughnuts with Chocolate Glaze
Once in a young lifetime one should be allowed to have as much sweetness as one can possibly want and hold. ~Judith Olney I had never thought I would make doughnuts at home. Really! The thought never crossed my mind. I was content with letting the kid enjoy it from Krispie Kreme. So this month’s project with Aparna’s “We Knead to Bake” made me dish out secrets about myself. 1. I had never eaten a doughnut before. 2. I had never eaten a doughnut before so I did not know what texture, thickness etc I should be looking for. 3. …
Malpua with Banana & Ricotta Cheese
Let’s count the reasons why the Malpua with Banana & Ricotta Cheese is Sinful. It is filled with whole milk Ricotta cheese, it is deep fried in ghee and then dipped in a sugar syrup. All those things make it sinful. Now let’s see the reasons why it is oh so delicious. Well.. all the sinful reasons! For the above mentioned reasons I make this only once a year, on Holi – the festival of colors celebrated to mark the beginning of a new season. It is quite a fun festival to celebrate. It usually starts with making all the food …
Traditional Panettone with the Daring Bakers
Light in texture, filled with fragrant citron peels, lemons, candied fruits and spectacular to look at – The Traditional Panettone. The much loved sweet bread enjoyed on Christmas and New years in Italy, Southeastern France, Brazil, Peru, Malta, Germany and Switzerland. There are many legends about the origins of the bread. One of them says that Panettone was born at the Sforza times, in Lombardy, Northern Italy, when an absentminded cook burnt the dessert he was preparing for a Court dinner on Christmas Eve. One of the kitchen helpers, whose name was Toni, made use of the leftover bread dough …
Lemon Bars
It was one of those cold winter evenings, when you are casually strolling in a cute little town that has deliciously inviting cafes lined up and you can’t help but end up in one of them and ask for a Latte. And suddenly, your eyes wander to the cleverly placed confections and cakes and other goodies and you think, why not! You ask the better half if he would be willing to share a bite of the goodies with you and you go ahead and order it with the Latte. You dig into the lemony, sugary goodness and despite your …
Gateau Opera
The decadent Gateau Opera – one of those blissfully luxurious things that make the act of eating orgasmic. A tiny forkful of indulgent chocolate, coffee, butter-cream and almond meal sponge, all together. A mixture of rich, creamy, nutty delight and a crescendo of flavors. You can’t help but close your eyes and savor each moment with every single bite. Gateau L’opéra is also referred to as Gâteau Clichy after Louis Clichy who is said to have first introduced the cake. Allegedly, years later, another Parisian patisserie called Dalloyau reintroduced the cake as Gâteau L’opéra after the Paris Grand Opera. Conflicting? …