Here is a quick pasta dish that is one of my favourites. Now you could easily make this with Durum Wheat or even Whole Wheat Pasta (Spaghetti would be ideal) but these pastas ofcourse have gluten in them and from my recent ranting post you will know what treachery gluten has done unto me. What’s more, most pastas that claim to be Gluten Free have Corn and unfortunately that’s something else that I am allergic too. But pasta is one thing I am absolutely NOT ready to give up on. Infact that’s one of my pet projects that I have planned. Making GF pasta at home from scratch. I have even worked out a flour blend that should work. Yippee! For now. when I need a quick fix, I have taken to making pasta with Thai rice noodles. And to my absolute delight, cooked al- dente, they worked pretty well! Read more
Posts tagged ‘quick’
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.
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.)
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.
I looooove freshly baked bread and as a consequence we always have an abundance of it at our home. Which maybe also why I am always on the look out for new simple ways to eat good bread. Great bread actually needs not much else to make a fantastic meal. But there are always some bread ‘dos’ that invariably works well, are super easy to put together and allow the bread along with other simple fresh ingredients to shine. Here are the top 5 of my current favourites.. Read more
I used to be crazy about potato chips. Not all but a particular variety. To be specific the thin, almost transparent type that we used to get at the Delhi halwais. The variety you don’t get anymore. Infact a couple of years back, I bought 10 packs of chips from various shops in Mumbai (yes, I can get crazy like that) in my quest for the perfect chip..alas, to no avail. The fancy packaged ones never do it for me. And nor do the local ones anymore. The ones that I crave were really really thin, translucent and had oil bubbles trapped in it (yes..they were gross, greasy and utterly yummy), and NEVER flat. Instead these were all messily folded and ruffled up … As a kid I would go to birthday parties (this was the best place to find these) just to scarf these down in huge quantities (and I was still a reed thin kid…damn the injustice of it) and then at NID, I would buy and eat 250 gms worth of these every single day for a whole year (which is what caused me to put on those 10 kilos in 6 months). Ask my friend Kritika. She never lets me forget it. Read more
I LOVE mashed potatoes but then who doesn’t? On the other hand, I have never been much impressed with baked potatoes..till recently when I had one at the Indigo Cafe in Andheri. Holy Moly… it was incredible. The sour cream dripping over the moist, fluffy potatoes were so good, they totally overshadowed the fabulous pulled pork burger which, by the way, is to die for in the first place. (So much so, that even as I type this, Atul who is peering over my shoulder, threatens to start a rival blog dedicated to his beloved burger) Read more