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Styling And Shooting For Styling Magazine. An experience!
"I had rescued the moment by using my camera and in that way had found how to stop time and hold it. No one could take that image away from me because I owned it.” ― Alice Sebold This is a favorite quote of mine that I had saved a long time ago in a folder named 'Inspiration'. Being food … Read More
Cream Puffs With Orange Whipped Mascarpone
Today we attended a cross country carnival at the twin's school. This was a first for my boys who have just started school this year. A first among the innumerable races they will perhaps run through childhood and adulthood and the many 'finishing lines' they will persue in real life. To say that … Read More
Rose And Cardamom Cheesecake Mille-feuille
With puff pastry, I think the sky is the limit when you think of recipes. Remember my story about my fridge overload. One of the things I always stock up on is puff pastry. I stopped making my own a couple of years ago. It is not difficult to make at all but time consuming. With two little boys on … Read More
White Chocolate Mud Cake With Pineapple
White Chocolate Mud Cake made extra delicious and moist by the addition of pineapple. A simple honey whipped cream completes the frosting. Growing up in the tropics, pineapple flavored sweets were a prominent part of my childhood. I don't think I had ever spotted canned pineapple back then. Fresh … Read More
Lemon, Chocolate And Pistachio Muffins
Delicious Pistachio Muffins with a lemon cake base, dipped in chocolate and topped with ground pistachios. 'You can lift up the lids now' the voice echoed across the large hall as anxious hands moved in unison. I said a quick prayer 'Please let there be lemon...please..please!' With bated breath I peered inside. There was lemon! A whole lemon! Bright yellow, gleaming in the light. But..there was a problem! There was chocolate. As well. Now what! I was in a fix. Without a doubt Chocolate is my favorite ingredient but I wasn't expecting it. It just seemed too unlikely to have such an easy and versatile ingredient to work with. I ran through all the chocolate recipes in my mind..cooking times, accompanying ingredients and such. I looked at the mammoth clock hanging on the wall. 50 minutes to go. How on earth was I going to make my famous chocolate ginger torte in such a limited time? Show skill..show technique..understanding of flavors..multitask...was all over my mind. Scaling down a recipe? How would I make it look pretty inside a ramekin..Oh no! Panic. I looked around. Gigantic saucepans....large baking pans. A single serve dessert was my only option but in monster baking … Read More
Rhubarb Cake With Pomegranate And Rosemary Buttercream
Speaking of rhubarb, I think we people broadly fall into two groups. The ones who love rhubarb and the ones who are unfamiliar with rhubarb. I belonged to the second category until a couple of years ago but now I am very much in the first one. I love Rhubarb! I am always drawn to it's beautiful colour...specifically the pink stains it leaves on baked goods and of course it's juicy, tart flavor. When balanced out with right amount of sweetness in a recipe, it can do wonders to the dish. Fortunately, I have had success every time I've cooked/baked with it so I was able to dream up a three layered rhubarb cake. The rhubarb cake by itself is not too sweet so it makes a great pairing with buttercream. The rosemary snugly fits into the recipe lending a subtle earthy touch which is quite refreshing. When I went to my favourite fruit market looking for inspiration, I was torn between rhubarb and pomegranate. I wanted to bake cakes with both. Fresh produce markets always seem to have that effect on me. Then instead I combined the two. If you like both Rhubarb and Pomegranate, this cake is recommended. If you are a fan of one of them, then this is a must-try because you never know, … Read More
Butterscotch Cake With Orange Sour Cream Glaze And Figs
A delicious butterscotch cake that is topped with an orange sour cream glaze and decorated with fresh figs. Made in one bowl and tastes amazing. In summer every year, I take on a new role. Not the one I enjoy but more like an involuntary participation. Traffic police! Yes, supervising refrigerator traffic! You don't know what that means? Let me explain. During my growing up years in India, traffic on the roads was not controlled by traffic lights or signage. It was manually controlled and supervised by a human being..a policeman stationed in the middle of important roads. As scary as it sounds, this was how entire cities functioned. He would signal with his hands and typically all driver's eyes would be glued on to his actions. He obviously had to be completely perfect and alert at his job or else I cannot even imagine the repercussions! On my way to school every day, I would pass a very stern looking traffic policeman on a busy intersection. My sister and me would wave at him and he obviously would never wave back. Thankfully, he didn't. I find it quite funny though when I remember how silly we were. So, summer time for me is about managing inventory, reading labels, … Read More
Dark Chocolate Cake with Milk Chocolate and Cherry Buttercream. And a Second Blog Birthday!
Long long ago I wanted to become a pastry chef. Perhaps I didn't know the term but I knew I wanted to make sweet things all day, running around the kitchen with flour on my clothes and smelling very much of vanilla and chocolate. I imagined what it would be like to live in Paris and work in a lush patisserie. I pictured myself rising before the sun and baking bread, making choux pastry, separating hundreds of eggs and making the glossiest of Italian meringue. Garnishes would get my special attention and I would make sure every dessert looked pretty. The plates would go out to my customers with a smear (you know, the classic smear) of berry coulis, quenelles of the most exotic mousse and fancy dots of citrus curd. Then on top would be my prettiest chocolate curls or sugar decorations resembling art work. They would obviously have fancy names. Like 'beauty and the beast' and an all green dessert plate called 'spring'. On the contrary, I joined a bank. The job was great..it paid well and I had an amazing team to work with. Everything was perfect and I loved my job. I forgot all about my dreams. Once in a while when we went to a fancy restaurant and ordered dessert, I could … Read More
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