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.
The last week has been amongst the most stressful ones I’ve been through this year. It had started to reach a point where I felt like the stress was starting to have an actual, physical impact on me, making me listless and unwell, like I had a hangover, except with zero alcohol consumption.
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.
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.
Eggs are amongst the most versatile ingredients for a cook with a limited pantry, equipment and time. They form the perfect medium to suspend and assortment of vegetables, flavours and textures in while still packing the satisfying fullness of a proper meal (even though they’re usually only considered breakfast-worthy).
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 …
This is probably the second or third post (and surely not the last) I’ve put up that has been a product of a relatively sudden and massive chocolate craving. The humble soufflé has been made out to be this complicated thing that requires great finesse and skill and has a 50:50 chance of collapsing on itself and being an utter …