White chocolate and strawberry mousse

Whenever I have people over for a meal, I almost always end up making chocolate-based desserts. Last week we had some friends over for lunch and I made this dessert using fresh summer berries with of course, some chocolate! I've been meaning to make this ever since I read the recipe in this magazine. To read the story on how I got the magazine click here. The dessert was delicious. The strawberry coulis with sliced strawberries along with creamy white chocolate and strawberry flavor melts in your mouth. Hmm! I want more!

Ingredients:

• 750g/1lb 10oz strawberries + extra
• 2 tbsp fresh lemon juice
• 250g/9oz good quality white chocolate, broken into pieces
• 1tbsp white chocolate liqueur (optional - I didn't use)
• 12g sachet powdered gelatine
• 450ml/16fl oz double cream
• 25g/10z icing/confectioners sugar

Method:

Place half the strawberries in a blender or food processor and puree until smooth. Pass the pureed strawberries through a fine sieve into a bowl, then add the lemon juice*. Slice the rest of the fruit and add to the puree.

Place the chocolate & chocolate liqueur if using, in a heatproof bowl over a pan of simmering water, then leave for about 5 minutes, stirring from time to time, until melted. Meanwhile, sprinkle the gelatine over 50 ml water in a cup or small bowl and leave to soak for 5 minutes

Pour a quarter of the cream into a pan, add sugar, then warm gently. Add the soaked gelatine and stir for 5 minutes over a low heat until gelatine has dissolved- do not let the mixture boil.

Pour this cream mixture to the melted chocolate and stir until smooth. Add three -quarters of the strawberry puree. Pour the remaining cream into a bowl and whip until soft peaks form. Gradually fold the whipped cream into the chocolate and strawberry mixture.

Divide the mixture between 4 serving glasses**, then leave to chill for at least 2 hrs or overnight. Chill the remaining strawberry puree, too.

Spoon the remaining strawberry puree on top of each mousse and serve.

Note: *My strawberries were a little tart so I added few tbsps of icing/confectioners sugar.

**I got more then 4 serving glasses as I served them in smaller glasses.

The first picture is going to Click of Jugalbandi for their monthly food photography event. The theme is bi-color this month.

Recipe from BBC GoodFood Magazine.

Curried cheese bites

The above picture was my last months entry to Click.

So I was at the supermarket and while browsing through the aisle, this lady and I made eye contact, exchanged smiles and walked past each other.  I bumped into her again at another aisle, this time she starts a conversation.  

The Lady,"Are you Indian?"

Me, "Yes"

The next question believe it or not was...

The Lady," Do you speak English?"

Me, a polite, "Yes"

The Lady, "Do you make curry?"

Me, "I sure do"

The lady," I made this curry this one time and it was a disaster, I think I used too much curry powder."

Me, "Aaah, you see, we Indians don't really use curry powder to make curries.  Instead we use a combination of 'powders' when we make curries," and I went on to give her a lecture on how to make a curry.

The lady,"That is interesting, I never knew" and continued," My husband loves Indian food and that was my disastrous attempt to make a curry, but I made raita and that was pretty good."

Me, "That's a great start, good luck with another attempt of making a curry, and this time without the curry powder."

We exchanged thank yous and good byes and moved on.

So, why am I sharing this conversation?  When I was making these curried cheese bites the whole conversation with that lady came as a flash back and I had to share this.  Also, the other simple reason being that in this curried cheese bite the recipe calls for "CURRY POWDER"(the one I asked that lady not to buy). HA!

Yes, I must admit that I usually have some "CURRY POWDER" in my spice rack. No, no I don't make a curry with it - that's clearly wrong - right?  But I  do use it every so often to make western/continental savory thingys.

I have been thinking of making this recipe for a while now, for few reasons,

1. The ingredients do not include eggs (to which my son is allergic) 

2. Cheese, who doesn't like cheese?

3.Then the flavor of curry...mmmm had to try this one.

This recipe is good when you want to eat something savory with your evening tea or coffee.

Makes around 40

Ingredients:

• 100g butter softened
  
• 100g all purpose flour
  
• 1 tsp salt
  
• 2 tsp curry powder
  
• 100g freshly grated Parmesan cheese
  
• 100g grated mellow semi hard cheese
  

Method:

Lightly grease about 4 cookie sheet with a little butter or you could skip this step if using Silpat.

Sift flour and salt into a mixing bowl.  Stir in curry powder and both cheeses.  Rub in the softened butter with your fingertips, then bring the mixture together to a soft dough.

Roll out the dough thinly on a lightly floured surface.  Cut out 40 circles using a 2 inch cookie cutter and arrange on the cookie sheets. Bake in a preheated oven, 350F/180C for 10 -15 minutes until golden brown.

Let the curried cheese bites cool slightly on the cookie sheets then transfer them to wire rack to cool completely.

Recipe from Perfect Baking

My apologies for posting this recipe so late.

Click: Red: Rhubarb

Rhubarb

Rhubarb is in season from April to September in the United States.  I bought some when it was in season last year and clicked these photos then.  I made cake with it on the day I got to know about my son's food allergies - It was indeed a depressing day and I almost ate the whole cake.  

I first tasted rhubarb when we lived in Belgium in a restaurant that served it with venison.  It went well with the gamy flavor of venison. I had no clue, what this vegetable was back then. I then came across it in desserts.  

The stalk of the rhubarb is firm, and while red on the outside, it's green inside.  Botanically, rhubarb is a vegetable but it is treated as a fruit, and is used mainly in pies and desserts. I love the tart taste of rhubarb.

To buy rhubarb, look for the firm, plump  and crisp stalks.  Beware - do not eat the leaves as they are poisonous - they contain oxalic acid. Rhubarb should be stored in fridge as it wilts easily.  It can't be stored for more then a few days after you buy it.  Use it in desserts to make cakes, pies, puddings, crumbles and jams.  

I will definitely buy Rhubarb when it appears in the supermarkets this year and will post a recipe here.  

For more information on rhubarb click here.

The above photo is going for Click, it is a monthly food photography event hosted by Jugalbandi.

Farida's Zebra Cake

Zebra Cake

It has been a while since I blogged.  First, it was my three-week vacation that I extended to two and half months as we were having so much fun.  Then, the two little ones had to deal with jet lag when we returned and this was followed by my 5 year old starting kindergarten. I was more anxious about her first day then she. Just when we were getting into a routine...Ramadan started.  So although late, let me wish everyone Ramadan Kareem and also a very belated happy Onam!

During my vacation, I did absolutely nothing other than enjoy good food and time with my family.  I did jot down some new recipes to share with everyone here. With all the activities that my 5-year old is involved in, I hope to post at least one recipe a week or so.  Hopefully I can keep up.

As I was blog hopping before I went for my vacation, I came across Farida's excellent blog of Azerbaijani food - not something that I was familiar with.  I love her blog - there are some excellent recipes, photos and  some step by step instructions with photos.  The Zebra cake is from her blog.  Although she has corrected her recipe recently, I had made this cake before she had corrected and did reduce the amount of cocoa powder according to my judgement.  The cake came out perfectly and I was dying to cut it to see the zebra stripes.  I am definitely going to make this cake again; although I might experiment and tweak it a bit.  Maybe add lemon or orange zest or perhaps use almond extract instead of vanilla.  If these adjustments work out, I will surely update this post.  Until then, all I have to say is thank you Farida for posting and sharing the recipe for this beautiful cake.  

Like Farida says - Nush Olsun! Enjoy!

This photo is going to Jugalbandi for this months click event, the theme is crust

Ingredients: 

• 4 large eggs, at room temperature
  
• 1 cup/8oz/250g granulated sugar
  
• 1 cup/8 fl oz/250 ml milk, at room temperature
  
• 1 cup/8 fl oz/250 ml oil 
  
• 1/3 tsp vanilla extract/powder
  
• 2 cups/10 oz /300g all purpose flour
  
• 1 tbsp baking powder
• 2 tbsps dark cocoa powder
  

Method:

Preheat the oven to 350F/180C

In a large bowl, combine eggs and sugar.  Using a hand held electric mixer or wire whisk beat until the mixture is creamy and light in color.

Add milk and oil, and continue beating until well blended.

Add vanilla powder/extract and baking powder to the mixture.  Gradually add the flour and beat until the batter is smooth and the dry ingredients are mixed well.

Divide the mixture into 2 equal parts.  Keep one portion as it is and add cocoa powder to the other and mix well.

Lightly grease the cake pan with oil/butter or PAM for baking spray.

Next is the most time consuming part, but it is worth every minute.

Start with 3 heaped tablespoons of plain batter into the middle of the baking pan. Then scoop 3 tablespoons of the cocoa batter and pour it in the center and on top of the plain batter.  Do not tilt the pan, the mixture will spread on it's own and fill the pan.  Continue this way till you finish both batters.  There are some excellent step by step pictures in Farida's AZcooking blog check them here.

Bake in the oven for about 40 minutes  or until a toothpick inserted comes out clean.  Farida says do not open the oven door at least for the first 20 minutes or the cake will shrink and not rise.

    Enjoy!

Lemon Almond Tart

Lemon Almond Tart 

I had couple of friends come over for lunch.  As I was planning the menu for lunch, I realized that one didn't like chocolate and the other didn't like anything fruity for dessert.  I was stumped - what can I make for dessert that both of them will enjoy.  None of the recipes in my extensive collection gave me any ideas.  

Then as I was strolling in the supermarket to get some inspiration, I found this lovely book on tarts.  It is called TARTS written by Sarah Banbery.  The book was on sale and is worth every penny(look at the price here). I have baked few of the tarts and they have all been magnificent. There are savory tart, fruity tarts, a mixture of first course individual and cocktail size tartlets. There are some useful tips that apply to all recipes which help make your dough success every time.  Here are the tips...

TIPS:

• Allow a little more butter and flour than the amount stated in the recipe, extra flour for rolling out the dough, and a little additional butter to grease the tart pan.
  
• Always roll out the dough and line the pan before chilling, as this will stop the dough from shrinking.  In this way you can trim the dough edges before baking to give a neat finishing edge.  Always chill dough before cooking.
  
• Keep the raw dough trimmings to plug any cracks or small holes, which may appear after baking the tart blind. Simply press a little of the raw dough into the crack and the heat of the cooked pastry will fix it in place.
  
• Preheat the oven with a heavy baking sheet in it on which the tart shell can be placed. THis will cook the dough better and makes it easier to get the tart in and out of the oven.
  
• To bake blind, use parchment paper, which you can scrunch up then smooth out to fit into the tart snugly.
  
• Use large eggs
  
• The butter and water for the dough should always be as cold as possible and the flour should always be shifted.
  
• If not using the food processor simply sift the flour and salt into a large bowl and rub in the butter by hand.

This tart has a beautiful texture that comes from the almonds.  The almonds gives a nutty flavor to this otherwise tart tart.  It is different from the classic French Tart Au Citron, which has a smooth filling.  This tart is lovely with a hot cup of tea or coffee and can be served warm or cold.

Ingredients:

Pie Dough

• 11/8 cups of all purpose flour
  
• pinch of salt
  
• 31/2oz/100g cold butter, cut into pieces
  
• 2 tbsps superfine sugar
  
• 1 egg yolk
  
• cold water
  

Filling

• 3 lemons
  
• 2 eggs
  
• 1/2 cups superfine sugar
  
• 11/2 cups ground almonds
  
• 1/3 cup whipping cream
  
• 1/3 cup water
  

Method:

Lightly grease a 9 inch/22 cm loose bottom fluted tart pan.  

Sift the flour and salt into a food processor, add the butter, process until the mixture resembles fine bread crumbs. (I used my clean hands to do this)

Tip the mixture into a large bowl, add the sugar and egg yolk, and a little cold water, just enough to bring the dough together (most probably you won't need water, but if you do, then put only few drops at a time)

Turn out onto a counter dusted with flour and roll the dough 3 1/4 inches/8 cm larger than the pan.  Carefully lift the dough into the pan and press to fit. 

Roll the rolling pin over the pan to neaten the edges and trim the excess dough.  Fit a piece of parchment paper into the tart shell, fill with dried beans, and let chill in the refrigerator for 30 minutes.  Meanwhile, preheat the oven to 375F/190C

Remove the pastry shell from the refrigerator and bake blind for 10 minutes in the preheated oven then remove the beans and paper and bake for an additional 5 minutes.

Put the juice and finely grated rind of 3 of the lemons in a large bowl and the eggs, 1/2 cup of the sugar, the ground almonds, and the cream, whisking to combine.  Pour into the pastry shell and bake for 25 minutes.  

Remove the tart from the oven.  Serve warm or cold with whipped cream.

Note:

In the recipe, the author makes a topping with lemon slices and sugar.  I didn't do this as I didn't want to add more calories to the tart.  But you can take it a step further... here is how she did it.

Ingredients for the topping:

2 Lemons,

1 cup super fine sugar.

Method:

Thinly slice the remaining 2 lemons discarding the seeds and ends.  Put the remaining sugar and water in a pan and heat until the sugar is melted.  Let simmer for 5 minutes, add the lemon slices and boil for 10 minutes.   Arrange the lemon slices over the surface in a spiral pattern.  Drizzle the remaining lemon syrup over the slices.  Serve warm or cold.

The top most picture is going for Click the food photography event hosted by Bee and Jai @ Jugalbandi.  This months theme is yellow for Bri and is a fundraiser for food blogger Bri from Figs with Bri. (See my previous post)

Also this is my last post for this month, I am going on vacation and will be back by mid July.

Click:Beans and Lentils

Panchameel dal

Like I mentioned in my earlier post that I was late to submit for RCI:Rajasthan. This photograph was taken just before I was getting ready to make the Rajasthani panchmeel dal for the RCI:Rajasthan event. Panchameel dal is made by using 5 different lentils. Urad, moong, toor, chana & whole moong dal. Of the photos that I clicked I have short-listed these two. As usual I can't make up my mind on which one to finalize. Since my husband was busy traveling, I took the help of my 4 year old to help me make up my mind...and she made it even harder for me to choose. She said that, "Mama, I like the red color in the top photo, but I like the flower pattern on the bottom one". AAAAGGGGHHHH!!!! So which one should I send?

So before it gets too late for - Click the food photography event that takes place every month by Bee and Jai. This month’s theme is beans and lentils. Click here to see my entry...

Click: Au Naturel

Click: Au Naturel - Vine Sweet Red Mini Pepper

This is my entry to Click the photo event. This months theme is Au Naturel. Click here to see other photos in the image gallery.

Click:Metal

Puttu Kutti

I couldn't make up my mind as to which image to send for the Click event. This months theme is Metal. After going back and forth with the two images, I still couldn't make up my mind...finally it was eenee, meenee, minee moe...and the latter was the one I sent. Fingers and toes crossed. :-))

Tuna pinwheel

Click: FLOUR

By September 2008, my four year old will be in kindergarten. The thought of packing her lunch scares me. It got to be something that can be eaten easily, is tasty and appealing to the eye and, of course, delicious. Hmm! Sandwiches are an easy option – easy to make and easy for a kindergartner to eat.

So other than those good old chutney sandwiches, what else? Tuna came to my mind as that is what I eat when I need something quick on the run. Here is a healthy tuna sandwich, sans mayo but with spices.



Ingredients:

• 1 onion sliced
• 1 tomato chopped
• 1 tsp ginger garlic paste
• Pinch of fenugreek seeds (optional)
• 2 cans of tuna in water (drained)
• 3-4 sun dried tomatoes in oil chopped
• Few sprigs of coriander leaves chopped
• ¼ tsp turmeric powder
• ¼ tsp chili powder
• ½ tsp of coriander powder
• Salt to taste

Method:
Heat a tbsp of oil in a pan and add the fenugreek seeds. Within a few seconds it will emit its aroma, add the sliced onions and sauté till translucent. Add the ginger garlic paste and sauté for a few seconds. Add the tomatoes and sauté till the tomatoes are mushy and the oil starts to separate. Add the chopped sun dried tomatoes and turmeric, chili and coriander powders. Add the drained tuna and salt. Saute till the moisture from the tuna evaporates. Add the chopped coriander leaves. Let it cool.


To make the pinwheel
Take the slice of bread and flatten it with a rolling pin.
Remove the crust. Spread the tuna mixture on the bread and roll it.