Strawberries come into season between November and March every winter in India. One of the best ways to put those strawberries to use (short of just eating them, of course) is to bake them into this delicious cake I first came across on Deb Perelman’s blog, Smitten Kitchen.
Today, Magic Marinade turns four. I decided to commemorate this with a redesign of the entire site, and a special dessert that has been a long time in the making. The first time I attempted this, I over-whisked the mascarpone (the recipe wasn’t a good one, I shouldn’t have been whisking the mascarpone by itself at all) and ended up …
I’ve been wanting to bake a ratatouille for a while now, and an opportunity presented itself last weekend. I’d decided to throw a small banquet on the occasion of my birthday, and had called a few friends over. Ratatouille was to be the first item on the menu— a super simple vegetarian starter.
The Pineapple Upside-down cake was never my favourite sort of cake. Most of the time it’d be dry or overtly sweet, and somehow, cooked pineapple was never something I was a really big fan of (case in point, Hawaiian pizzas). I do remember growing up with picture of this cake in magazines and cookbooks with its perfectly circular rings of …
I’m always on the lookout for easy recipes that are quick to put together and cook up, while also being nutritious— a perfect workday meal. This recipe was a product of things I found in my fridge and pantry that I realised would work beautifully in a roast.
It’s almost been a whole year since I executed by baked samosa experiment. This Sunday, I decided to revisit the samosa in a non-vegetarian, rather meaty-muttony variant.
I bought the most average plums of the season the other day. They were lush and dark, and quite firm (most lush and dark plums that are purchase-worthy ought to be a little soft; I should have seen the signs), but were a little too tart to taste.
It has been a little over a year since my first foray into the world of choux pastry. I always wanted to give making my own éclairs a shot, but it finally took a strange series of events that led me to actually attempting it.
I haven’t set any major resolutions this new year, but I reckon starting the year off with a post (a strawberry and chocolate laden one at that) is probably a good way to start anyway.
Sometimes, I bake when I’m blue. As therapeutic as the exercise is, I think I enjoy baking and cooking as a celebration a lot more. I’ve had a pretty tough bunch of months in the recent past, and I thought I’d commemorate the (hopeful) end of this period (and the arrival of winter) with apple pie.
After recently discovering that soufflés aren’t as difficult a deal as they’re made out to be, I’ve been dying to try cooking up a savoury soufflé. In principle it’s just about combining two parts, a flavour base, which is usually a liquid concoction with milk, yolks and the main flavouring elements and an light airy part, usually made with egg …
I always end up buying spinach and letting it wilt before I get down to putting it to any use. I finally broke this spinachy jinx of sorts with this quiche. This would have made for a perfect vegetarian quiche, if it weren’t for all the eggs.