Vetekrans – For butter or worse.

After ages, I felt like myself in the kitchen yesterday. That is to say, like a baking obsessed maniac. Cooking up a storm for no rhyme or reason, with no mouths to feed. A massive cinnamon and cardamom wreath, an absolutely fantastic lunch of noodles with mango and aubergines with an abundance of herbs (which I must share just cos it was so so good), and a creamy meaty gravy with what I hoped would be tender, flaky biscuits that heartbreakingly turned out to be flat, slightly bitter slabs of sorrow. And last night, in my zeal and determination to give myself and the world a delicious, easy, true 100 percent whole wheat recipe, I found the night turn into morning in a whirl of time-lapse as my brain and laptop kept ticking. 

Pain (Extra)Ordinaire

Many of you have written in asking where I have disappeared again and to prove that I am still alive and kicking, here’s a long overdue but quick post on a recipe that used to be my favourite in the good old gluten friendly days. With a crunchy, crusty outside and a lovely soft inside, this is the perfect bread for dipping in flavoured oils, topping with your favourite cheeses, roast fruits or even just slathering with butter and honey. And of course, many of you know my partiality for grated dark dark chocolate, a drizzle of olive oil, a sprinkling on lemon zest and some flakey sea salt.

The Tangzhong Bread and a new life

Let me start by apologising for writing after so long (and for this long soppy prelude to the recipe. If you aren’t in the mood for wading through the whining, please do skip straight down to the recipe for this incredible bread). I know its been ages but I’ve just been a bit pre-occupied.

Cheesy Bacon and Pepper Pull Aparts

First off, thanks a bunch for helping spread the word and for the fabulous response to the Bread Workshop. I am delighted to let you know that the super response and additional requests have lead me to open up one more day for the workshop – the 17th of February. Read more about the Workshop Announcement, here  and do write in to me (bombaychowparty@gmail.com) to book your spot soon.

Announcing Workshop! Come, bake bread, break bread and have fun!

 

Real Bread – Baking and Beyond

Follow the smell of freshly baked bread and you will find yourself at the doorstep of endless possibilities. Fresh baked bread, right out of the oven is in itself a heart warming experience. But have you ever tried a slice of grilled French bread with melted chocolate, olive oil and flaky sea salt? Or delicious warm cornbread that works magic with ham or a jalapeno and garlic dip? We think its time you did!

At our ‘Real Bread’ workshop, we welcome you to discover breads. Learn to bake them but also find new ways of experiencing them.

1.  Learn three traditional recipes with which you can bake amazing bread at home –

• Pain Ordinaire – A classic, crusty yet soft French style yeasted bread which lends itself to great variety from rolls to baguette and flatbreads
• Buttermilk cornbread – Traditional bread of the American Indians made with cornmeal, slightly sweet, known to work very well with spicy cuisines.
• Irish soda bread – The quintessential bread from Ireland –  quick to put together, crusty and tender at the same time.

And because food must be fun as well as creative, at our workshop, we will help you add your own personal touch to each dish you make. Stay with the classic version we teach or turn it up a notch by experimenting with flavorings and shapes to create your own signature bread.

2.  Wrap up with a fun tapas style party because in our kitchen, hardwork is always rewarded. Pair the breads you just baked yourself, with an assortment of cold cuts, cheeses, nuts, dips, roast fruits and vegetables, and join us to discover the fabulous combinations that breads can lend themselves to. And oh yes, do bring your wine along!!

 The workshop will be run in our domestic kitchen, so anything we do together you can do at home.  The group size will be kept small and intimate so we can all share, discuss, experiment and indulge in plenty of food talk. Lots of hands-on learning, kneading, shaping, tasting, drinking and plenty of the fruits of your labour to take home. Its our idea of a party. If its yours too, reserve your spot quickly.

Where?
A 304, Gurudrishti, MTNL Lane, MHADA Four Bungalows, Andheri West – 400058. (Landmark:  Same lane as Goa Portuguesa, End of MTNL lane)

When?

Workshop 1: 9th Feb,  12PM to 6PM

Workshop 2: 16th Feb, 12PM to 6PM

Workshop 3: 17th Feb, 12PM to 6PM (Updated to reflect another date open for registrations due to request)

How much does it cost?

Rs 3000 per head

Reserving your spot

To reserve a spot email us (bombaychowparty@gmail.com) with which date you are interested in attending the workshop or call me (Reshmy) at 9819024086.