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Posts tagged ‘Mumbai’

Happy Easter with Chocolate Hazelnut Meringue Cookies

For Easter this year, with no Atul around and just starting to discover that Mumbai does have some good food joints (Thanks to @finelychopped’s food walks ) I decided to skip the elaborate brunch and bake some Chocolate babka and hazelnut meringue cookies for friends. The babka is one of my favourite breads. Rich, buttery, soft and oozing chocolate, it’s a great celebration bread to have at your coffee table or give away to friends.

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But its these amazing little cookies below, bursting with chocolate and hzelnut that I want to thrust into the limelight today.  If you have a cake mixer or an egg beater, you can bake them a jiffy with absolutely stellar results. Chewy, gooey dalmatian-like outside and utterly chocolatey with dark chocolate chunks hidden inside, the cookie gets its best hit from the gorgeous hazelnut in my opinion.. Either ways, this is a recipe to please. (By the way cooking Babka and the cookies together is a great idea since you would have leftover whites from the babka which are perfect to make the meringue for the cookies.)

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Hazelnut Chocolate Dalmatian Cookies

Yes, this is a bit of a throwback to my post on meringues but I did warn you guys that I am in a meringue phase. And this is such a brilliant little gem of a recipe, I do think it deserves its own post. The technique is mostly the same and I would suggest you read the post to understand a bit on meringues. Remember, the bottom line, if there is even bit of fat or moisture in your egg whites (bits of yolk, oil or butter floating around or water drop lets) they will not whip. If you get that sorted, there is no reason you can’t have these little beauties as and when you wish. Give this one a go – I am confident you will fall in love.

4 egg whites, room temperature
1/2 teaspoon salt
1/4 teaspoon cream of tartar
1 teaspoon vanilla
3/4 cup sugar (you could add upto double of that for stiffer cookies but I hate oversweet cookies)
1.5 cups dark chocolate chips, miniature chips or finely diced semi or bittersweet chocolate
1/2 (or a bit more) hazelnuts or walnuts

Preheat oven to 150 c.

1. Add your peeled hazelnuts to a dry frypan and stir over low to medium heat on the stove top till they start getting golden. The oils will release and the nuts will also get shiny at this point. Let cool and chop roughly.

2. Chop up your chocolate to little pieces – about .75 cm cubes or so. (or be all frou frou and use the little chips.. am not sure why but I feel somewhat disdainful about those nifty little things)

3. Into a large bowl, add in your egg whites, salt, cream of tartar and sugar. Whisk with a clean, dry egg beater till get soft peaks. What that means is on lifting the beater out of the mixture, your will get little mountains but their tips will curl down. Add in the vanilla, and whisk again till you have stiff peaks which means that this times, the tips of the mountains hold up and don’t curl down. The meringue at this point should be glossy and have absolutely no undissolved grainy sugar particles when you run it between your fingers.

4. Gently fold in the chocolate and nuts with a flat spoon without mixing too much.

5. Drop in tablespoon sized mounds onto a parchment lined sheet and Bake for 20 to 30 minutes. Or until the cookies are just a tad golden and the underside of the cookie is nicely light golden. The cookies will be dry outside but not hard. They will get a bit crisper as they cool but these are chewy cookies.

6. Remove from the oven and let cool. I find that meringues sometimes stick to the paper but tend to get easier to remove as they cool. So don’t be like me, learn to be patient and get rewarded with lovely little Dalmatian like cookies.

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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 possibilitiesFresh 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.

Peanut butter and chocolate cupcakes on a wet wet day

Waking up to the wet wet day that was yesterday, looking out of the window…  for the first time after a long while, the Mumbai rains looked beautiful. We had been looking forward to watching the rains in our new house and the first sight of the day as I opened my eyes was the Bougainvillea, Jasmine and Raat ki raani that had burst into bloom. Read more

What’s been cooking when I havent been cooking

Its been ages since I have written. 6 months to be precise and so much has happened since then. I quit working with Indigo Consulting after  4 years of working with the best team in the world, we bought a new house, did a trial catering run with Bombay Chowparty, registered the house, tore it apart and put it together again while I stayed at friends for a couple of months. And finally we moved into our new home.  Read more

Chocolate and Bread. Babka!

Long long ago, in a far far away world (Auroville), a great friend told me that eating chocolate between two slices of bread and walking by the rocky stormy sea in France was one of his favourite things to do. I used to love the stories that Emmanuel told me. But even more, what I loved was the surprising realization that I could so feel so comfortable and at ease with someone from a culture so alien and unfamiliar. It felt like magic.  That country, language, upbringing did not define friendships but people did felt like a great gift. 

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