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7 Romantic Desserts for Valentine’s Day

12|02|2016

I’ve put together 7 pretty, popular and romantic sweet recipes from my blog for valentine’s Day. Baking/cooking is a simple way to show someone how much they mean to you and I think it’s a great idea to grab this opportunity to make someone happy…. whether a date, your partner, a friend or just family. I’ve also shared a little story about what love stands for, in my life. Scroll down to read or just click on the links if you want the recipes.

Red Velvet Cake With Raspberries And Cream

Earl Grey And Vanilla Cake

Mixed berry and Thyme Ice cream cheesecake

Chocolate And Lavender Mini Cakes

Dark Chocolate Cake With Milk Chocolate Buttercream

Strawberry And Earl Grey Panna Cotta

Rose And Cardamom Cheesecake Millefeuille

I grew up in a really large family, with Aunts and Uncles for guardians and cousins for friends, in addition to my own parents and siblings. We didn’t live under the same roof but were almost always in each other’s houses or hanging out together at a birthday or an event or a gathering. My childhood was a happening one! I can’t find a more appropriate word to describe it because there was something..some excitement happening around us all the time. Our Mums would cook together dividing responsibilities, the children would eat together in a very large circle at the table. There were more than 15 of us. Sometimes 30, if the ones who lived in different cities happened to be in town at the same time (which wasn’t that unusual). Children of every age and size. Playing together, sharing, caring came naturally to us. School holidays were filled with the sound of laughter, the hush hush of secrets and the smell of food. There was never a dull moment! With a childhood so colorful, an equally exciting youth and many to share it with, there was no room or need for a boy in my life until many years later. This big and loud family of mine was my first love!

Over the years, we got busy with our own individual aspirations and careers and started to drift away. The vibes were the same when we got together but then we saw less and lesser of each other. Some married far away from home, some moved countries and others disappeared into their busy lives. Many times I would look at my own kids and sadly wonder if they would ever know what it was to lie down under the stars in your PJs and be thrilled that there was a power cut at home, to dance inside a water fountain at an amusement park just because…it’s so darn amazing to be crazy sometimes, or to fight for your turn to use the toilets. My boys will find friends and colleagues in life for sure but the bond that connects a family is irreplaceable.

During the Christmas holidays, my cousin A did the most wonderful thing. She created a chat group on What’s app and got everyone on board. And then….there has never been a dull moment ever since! The world seems a smaller place, I suddenly know the time zones by heart.,the idea of travelling to an unknown country doesn’t seem daunting anymore. We’ve got it all covered…all around the globe! We are busy. We are chatting like there is no tomorrow. There is little time to read news because the greatest and best world news is getting delivered on my smartphone. Kids are being fed dinner early so that I can join in the banter at a time when I can find most online. And sometimes I realize I am laughing aloud while rest of the world is looking suspiciously at me. So this Valentine’s day, I am celebrating it BIG. Like, really big. With this hilarious, funny, crazy and awesome group of cousins for a date. It will start Australia time and end with USA. I need more than one cake to feed this group. I obviously need a dessert table but for now these recipes will do.
So tell me dear readers, do you connect with your family on Valentine’s day? Do you share a special connection with your cousins?

Pots de Creme with Rose and Pomegranate

4|02|2016

Rose flavoured desserts were a big part of my childhood. While flavoring milk, cardamom, saffron and rose would take precedence over chocolate and vanilla. Even before I tasted anything with rose, the colour of the dessert/drink would catch my eye. Rose pink as they call it. Such a soothing colour and such a refreshing flavour!

Pots de creme is another favorite in our house. The tastiest and easiest way to use up those egg yolks. Can you believe that a few egg yolks and cream can whip up something so delicate and spectacular? The flavours you can play with are endless and some are right there sitting in your pantry. Like lemon or orange (a tsp of zest does it), cinnamon, maple syrup, honey, coffee, chocolate or plain vanilla. Want something more creative, use ginger, berries, nuts, caramel, lavender,coconut, saffron and the list goes on.
The addition of rosewater in this dessert reminds me of warm summer days back home and chilled glasses of rose milk that my Aunt served up after a tiring game of catch with my cousin at the park during school holidays. ‘Did you wash your hands?’ she would look at us questioningly. All I could think of was that glass in front of me. So pink, so delicious!

Not much has changed after 3 decades! I could not wait for these to chill. And I could not stop myself from eating them.
They are sure to impress your Valentine!

Notes : If you are using farm fresh eggs that have deep yellow or orange yolks, the colour of your custard might differ slightly. I generally use the grocery store eggs for making this dessert especially if I am using color. I’ve learnt it from experience!
You could use other fruits instead of pomegranates. Raspberry, strawberries and cherries make a good substitute.
The pomegranate seeds could be placed on the bowl before the custard is poured for a surprise element when one is eating or you could serve them as a topping like this one.

Pots de Creme With Rose and Pomegranate
Serves 5-6

1/2 cup milk
11/2 cup heavy/thickened cream
1 tbsp rosewater
4 egg yolks
1/4 cup castor sugar
1-2 drops pink food coloring
Pomegranate seeds, to serve

Preheat oven to 160 degrees C ( 140 degrees for fan-forced ovens) .Combine cream and milk in a saucepan over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow to boil). Remove saucepan from heat. Add the rosewater, mix and keep aside.

Whisk egg yolks and sugar in a heatproof bowl until well combined. Pour the warm cream mixture over the egg yolk mixture, little at a time whisking constantly until smooth. Take care not to add the entire cream to the eggs together as it can overcook the eggs resulting in scrambled eggs. Mix in the food color and strain the mixture into a pouring jug.

Divide the custard into five or 6 lightly-greased, ramekins or ovenproof cups. Place in a deep baking tray. Pour boiling water into baking tray until halfway up sides of ramekins.

Bake custards, uncovered, for 45 minutes or until just set (while the centres are slightly jiggly when shaken). Remove from the oven and take the ramekins out of the water bath. Leave to cool to room temperature. Refrigerate for at least 2 hours. Serve with pomegranate seeds, silver cachous or grated white chocolate. You could decorate with edible, dried rosebuds or petals.

Brown Sugar Pavlova With Lychees And Candied Rose Petals

10|10|2015

I am enjoying a quiet morning after weeks. No impending deadlines, no light to chase..no children to cater to..no errands to run. Not today. How have you been, my dear friends? I know you are wondering what I have been up to….suddenly disappearing from blog world. And thank you so much for your beautiful messages and emails expressing concern on my absence. Well, life’s been good. But crazy busy!

You know ‘good’ is great and that’s what we want but ‘good’ shouldn’t come in troops. It’s like the rains. You love the rains. You love it when it falls slowly on your face. You love the smell of fresh earth it brings with along. The patterns it creates on the glass window. The way it makes the leaves glisten in the sunlight. When the same rain results in a torrential downpour, you still love it. You don’t savour it! You are drenched. You are running to save your head. The last couple of months have been like that. If you have been reading my posts for a while, I went through a really low phase during June-July. I was living a nightmare of uncertainties that engulfed my entire family. So one day the nighmare ends. I open my eyes and I find myself in a dream. The transition from a nightmare to a dream…so beautiful yet so abrupt. Blogging itself is a journey in self discovery for many of us. Who would think we’d enjoy it so much…we want it for a career! I remember telling my husband at the start of the year ‘ I wish I could style and shoot from dawn to dusk and do it for a living’ It came true! It came like the torrential downpour. All of a sudden I am surrounded by work and amazing people. Travelling through time. Shooting Summer in winter…shooting Christmas…shooting outdoors….shooting…shooting till I coudn’t bear to look at images any more. I am currently involved in 3 different projects that I am absolutely thrilled to be a part of. Unfortunately, I cannot share more at this time. They will unfold over the next few months. But yes, you will be able to see some of my work shortly for Styling magazine. Cakes? Yes..quite a few of them that I have styled in different ways!

I hope to post frequently…hope to! Our weather has been funny. Some really warm days…some rainy…and some perfect. Now I am confused which ones I like the most.

As long as it doesn’t pour….

Brown Sugar Pavlova With Lychees and Candied Rose Petals (adapted from Lifestyle Food)
Serves 6

6 egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
225 g (1 cup) caster sugar
80 g (⅓ cup) soft brown sugar
1 tablespoon cornfl our
2 tablespoons arrowroot
2 teaspoons white vinegar
1 cup heavy/thickened cream, whipped to stiff peaks
Canned pitted lychees, drained
Candied white rose petals, follow this process

Preheat the oven to 200°C. Draw a 20 cm circle on a sheet of baking paper and place the paper on a large baking tray.

Beat the egg whites with the cream of tartar and vanilla until stiff peaks form. Add the caster sugar and brown sugar, 1 tablespoon at a time, beating until all the sugar is incorporated and dissolved and the mixture is thick and glossy.

Stir in the cornflour, arrowroot and vinegar. Pile the mixture into the circle on the baking paper and spread gently into shape with a spatula. Put in the oven and reduce the temperature immediately to 130°C. Bake for 1 hour 20 minutes, then turn off the oven, prop the door ajar and leave the pavlova inside until completely cooled.

Just before serving, layer with whipped cream, lychess and candied rose petals.

Raspberry Cupcakes With Rose Infused Cream

25|05|2015

In the last two years, when food is placed on the table, my family has developed a ritual of asking me ‘Is it ready for eating?’ Basically what it means is ‘Have you finished taking photos?’ I can’t appreciate this enough. I do feel guilty many times and I am sure this is something most food bloggers would relate to. I also have a little boy at home who has a major weakness for sweet food, especially cupcakes. He cannot wait for the cupcakes to cool down from the oven let alone allow me to frost them. As a result, cupcakes are not the most photographed objects in my house.

Last week the little boy was unwell and stayed back home while his brother went to school alone. Both were sad as they waved goodbye. Such occasions have been rare between them in the past and the only time they’ve been separated is possibly when either one was sick. To cheer him up, I read to him, we watched his favorite cartoons, played videos of them as babies but nothing seemed to lift up his mood. Then I gave him the option of baking with me. I was not surprised that he wanted to bake cupcakes. This 5 year old boy of mine is quite a pro with cookies and cupcakes. He taught me to make Dutch Pepernoten cookies recently after a cooking demo at school. With him around the kitchen, I don’t have to remember weights. He knows them by heart! We baked a batch of double chocolate that he frosted with nutella and these raspberry cupcakes. With the intention of making a quick frosting, I subbed buttercream with whipped cream. I infused in a little rosewater and it tasted amazing. The little boy just like his Mum, loves sprinkles, colours and piping nozzles. He chose the paper liners and colour of the frosting. Fortunately he was obsessed with the chocolate ones and that gave me time to photograph these. Not many, though!

The cupcakes are moist, not overly sweet and light from the sponge like texture and freshly whipped cream. The best thing about them is the flavour. The raspberry-rose combination rocks! I am keen on using them together in many different desserts. Overall, this is a simple recipe. Just make sure you are careful with rosewater. Too much spoils the flavor. The recipe uses frozen raspberries which should be available round the year at your local supermarket. You could use fresh as well.

Raspberry Cupcakes With Rose Infused Cream
Makes 10 regular cupcakes

100 g Butter, at room temperature, chopped
1/2 cup Caster Sugar
1 tsp Vanilla Essence
2 Eggs
1 cup Self-raising Flour (or 1 cup all-purpose flour plus 1 tsp baking powder)
1/3 cup Milk
1 cup Frozen Raspberries, thawed

Preheat oven to 170 degrees C (150 degreec C) for fan forced and line 10 medium muffin tins with paper cases. Using electric beaters, beat butter, sugar and vanilla until pale and creamy. Add eggs one at a time, beating well after each addition.

Fold in half the flour, then all the milk, then remaining flour, until just combined. Fold through raspberries. Spoon into prepared cases. Bake for 20 mins, or until the cakes are springy to a light touch. Leave in tin for 5 mins, then lift out onto a wire rack to cool.
Once cooled completely, fill up a piping bag and pipe rosettes of rose infused cream on the cupcakes. Decorate with sprinkles.

Rose Whipped Cream

1 cup heavy cream, cold
11/2 tsp castor sugar (or as per sweetness required)
1/2 tsp rosewater
1-2 drops food coloring (optional)

Place all the ingredients other than the food coloring together in the bowl of your electric mixer and whip up till stiff peaks form. Add the food colour and gently fold in till well blended. Store in the refrigerator till needed.