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Posts tagged ‘Plum’

Citrusy Roasted Plum Cake

I HATE plum cakes. Growing up as a Catholic means that I was brought up on the ritual of family baking during christmas, churning out masses and masses of cake. The house would fill with the baking aroma for days, starting with parents soaking jars and jars of fruits in rum, dad cracking dozens of eggs into a pail, mum caramelising the sugar over the hot stove in Delhi winters, and the best part – having the house to ourselves when the parents were away at the bakery -to come back hours later with endless kilos of plum cakes. Maybe it’s that I hated was having to go to tens of neighbours houses with plates of plum cakes. Or maybe its that the typical christmas cakes with their spicey-sour-fruityness are not my thing – atleast on anyday other than the day they were baked. As plum cakes go, I attest that my mums were the very best. It’s that plums cakes are just not my thing. Read more

Whole wheat crepes with a creamy spinach-mushroom filling and cinnamon scented peaches

You know the way there are people who remember the very first date with the person they married? The place, the music, the ambience, the food..all become special. So it is with pancakes for me. I have a real big mushy soft spot for pancakes. They were my very first foray into the world of cooking at the age 6 or so... and remain a bit of magic for me. Everything about crepes spells nostalgia …reminding me of the kitchen at my childhood home in Delhi with its blue tiles, my moms precious and then new frying pan, the marble of the kitchen counter with its grey veins, the dining table chair that I stood on as I cooked, the old fork with its old fashioned engraving (one out of the 3 we owned), the ceramic white plates with the brown print near the outer ring… faded and aged memories, lovingly stored and brought out for a walk across time, every single time I make pancakes. Read more

Crostata and sugar in a plum. Plum Plum!

She looks like a sugar plum!

The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.

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