Strawberry Kolaches

It's been so long! Not just on this blog but also since I baked a new recipe. I've hardly baked these past few months. The weather forbade it. And if I have baked or cooked something, it's always been a tried and tested recipe, preferably one with zilch chances of anything going wrong. And then this weekend, something changed. Must be the rains, I thought to myself to explain this change of heart. I love the rains, if you haven't already heard me shout it from the rooftops earlier. I'll get to that on another day but for now this weekend, I baked.

I wanted to bake something new, something that challenged me, that reminded me why I enjoy baking and why I have this blog in the first place. And no matter how many times I have baked bread, any recipe with yeast always has me second guessing myself. I am never sure of myself until I take the bread out of the oven, tap it on the bottom for that hollow sound, leave it to cool, have it tasted and get that an approving smile. Till that happens, I am not convinced that I can bake or for that matter that I can read a recipe straight. 

The recipe for these kolaches have been bookmarked for years. Yes, procrastination is my vice. These buns are of Czech origin and with my weakness for exotic sounding recipes, they fit the brief completely with a recipe that had all the ingredients for a long, rainy day baking session. The buns are made from a milk-butter-egg yeasted dough which then holds some kind of fruit filling in the centre. I had seen these years back on Barbara's blog and liked  her idea of knotting the buns for effect. 

The recipe behaved as it should and Barbara's step-by-step pictorial on her blog were super helpful. The buns came out soft and golden hued with the scent of orange to round them off. I used a strawberry filling but use any fruit jam/preserve that you have at home. In hindsight, I should have knotted them tighter (they came a bit loose while baking) and maybe, should have made them a bit smaller. This is a rich dough and these buns were a bit on the bigger side, so, even one was quite a bit to get through. A smaller bun would I guess even have a better jam to bread ratio. But, these are small tweaks, washed down with a cup of coffee, these were perfect!

And, it was a rewarding baking session. I had forgotten the thrill of baking a new recipe. I  was on such a roll that day, I even baked a batch of cookies while the dough was proving. Hopefully, with these kolaches having restored my faith in my ability again, maybe I could get this blog back on track.

My mother, of course, alternated between being bemused and perplexed by this sudden burst of activity by me in the kitchen. She wisely surmised, it must be the rains. I think she knows me well!

Black Pepper, Dark Chocolate and Strawberry Bread

I like the smell of a New Year. I've said it before and I'll say it again. It smells of resolve, hope, starting over and optimism. Whatever the past year was, good, bad, indifferent, it's over. Clean the slate with the new year. Bold words you say, when we all know that only the very determined and disciplined take their new resolutions or rather, old resolutions with new resolve beyond the first fortnight of the New Year.

But, even then, I wish for all of us to read more books, less social media, exercise regularly, less procrastination, sleep well, laugh hard, travel to new places, open up to new experiences, get off the phone, let go of grudges, meet up more in person, eat healthy, live more simply and of course, every once in a while make time for some cake!

So, that's what I did last weekend. I baked this black pepper, dark chocolate and strawberry bread. It is minimally adapted from Samantha Seneviratne's book that explores baking with spices. In her hearfelt and evocative introduction, she writes on how in this book she explores recipes that use just enough sugar as needed and then amps up the flavour profile with spices that she's been introduced to through her Sri Lankan heritage.  

In this cake, she uses black pepper and I must say I was intrigued. Her cake uses dried red currants, I went with fresh strawberries, reminiscent of these muffins I baked a long time ago. Straight out of the oven, I struggled to locate the pepper but once cooled down, it added this subtle, gentle hum to the background. Not overpowering at all but did its part in balancing the sweetness quotient of this cake, something that is much appreciated in this month. I used demerara sugar which accounts for the darker hue of the crumb of my cake but you can use regular sugar. And if you are baking this for kids, I recommend leaving out the black pepper.

If you've read this blog for some time, you know how much I adore cakes like these. Not overly sweet, fragrant, beautifully moist and tender, with the fruit in season and a simple twist that keeps things interesting. I think you'll enjoy it as much as we did!

Happy 2018 everybody! May it be all you desire and yet surprise you in only the best way possible! 

Pistachio Pound Cake With Strawberries And Cream

If you've read this blog for some time, you must know how much I love to work with recipes where the focus is on the fruit of the season. My first foray of baking with fruit began with Isidora Popovic's 'Popina Book of Baking'. My very first recipe on this blog came from that book. I was absolutely taken in by how the fruit added so much more to the flavour and freshness of my bakes. 

I, then followed it up with Nigel Slater's 'Ripe : A Cook in the Orchard', a book that opened up a collection of recipes that paired fruit in sweet as well as savoury dishes. And my latest addition to this small collection is Yossy Arefi's 'Sweeter off the Vine'. Yossy is the voice behind the blog, 'Apt. 2B Baking Co'. I adore everything about this Brooklyn based baker and photographer's blog..the recipes, the photography and now I'm completely taken in with her book. If you enjoy baking and somehow, haven't yet discovered her blog, I'd seriously recommend it. 

 

The season of fruits in India may differ from those in these books but each of the books mentioned above always has space for recipes that work with strawberries, the fruit currently in season. Out of all of the book's recipes with strawberries, I zeroed in on the pistachio pound cake that is paired with strawberries and cream. I do have my eye on the strawberry and campari ice pops but those will have to wait for the weather to get a bit warmer.

 

I was intrigued by the pistachio pound cake. I have used almond meal in my cakes and have loved the depth and richness that it has given my cakes but have never worked with pistachios. And what an absolute delight this pound cake was. 

Who doesn't love a good, hearty pound cake and the pistachios give it that something extra to stand apart from your regular pound cake. You can taste the pistachios but it is not overpowering at all. It just adds a lil something special to the wholesomeness of a pound cake.

The recipe pairs thick slices of this cake with strawberries macerated in a lavender sugar and cream. While the idea of lavender sugar had me really excited, unfortunately I couldn't get my hands on it out here. So, I adapted by macerating the strawberries in vanilla and some liqueur. 

Serving strawberries and cream with this cake immediately elevates it as an elegant dessert. However, if you don't want to serve it with strawberries and cream, I assure you that pound cake, warm out of the oven, with a cup of tea is still a winner.

Hope you all had a lovely weekend..xx!

Strawberry Tarts

It's been so quiet for so long out here that I am not even sure how to begin this post. So, I'll get to the point straight away as to why I felt the need to put some space between me and this little blog of mine. 

If you are a food blogger, you will probably understand what I have to say...or maybe it's just me. The food blogging world is relentless with its constant bombardment and preoccupation with the visual imagery of food that it tends to get a bit overwhelming. It felt so intense that somewhere, in the multitude of food blogs that I follow on various social media channels, it all got a bit pretentious and all-consuming and somewhere along the line, I stopped enjoying this space.

And as I tuned off, I became critical of my own blog, especially of my posts over the past one year. The photographs seemed over-exposed/under-exposed, too grainy and lacking in focus and composition. And as for the writing, barring a few posts, it all read as repetitive and a tad boring, if I may say so myself. It was clearly time for a time-out!

But, as I stayed away, I kind of missed this place. I missed the creativity it sparked in me. I missed the baking and the little stories I wove around them. And yes, I missed interacting with the people I've met through this blog, even if this blog can boast of all of five readers!! 

This blog was never solely about the food. It was about the memories and stories that food evokes and about how food is the medium around which we create new memories. And somewhere in the social media onslaught, I lost touch with that. 

That meant clearing out my social media to follow a smaller bunch of food blogs that I can relate to. And of course, getting back to this blog with a resolve of keeping it simple. Of course, the critic within me tells me that I need to still work on my photography and my writing, which I believe will always be an evolving challenge.

These should be the last few days of the strawberry season and to ease back into the blogging groove, I kept it simple with these strawberry tarts. The base is a regular short crust pastry that I filled with creme patissiere, which is just the French term for a thick and creamy custard. And, if making creme patissiere seems like too much cooking for you, which it is NOT, you can use whipped cream or even hung yoghurt if that's what your palate prefers.

The main focus are those fresh strawberries on top that I macerated with a wee bit of sugar. Recipes will suggest that you brush them with jam to make them glossy but these were so fresh that they needed nothing. 

That buttery, flaky crust contrasts with that creamy, soft, chilled vanilla custard and then topped off with those fresh strawberries makes just the most delightful tea time treat for the weekend!

It's been a while but I hope life's been treating you well...xx!!

Chocolate Cake With Strawberries, Pomegranate And Mint Wreath

Things have been so quiet around here on the blog that Christmas almost passed us by. Rather than going into why I've been missing in action, I'm just going quietly slink in and join the Christmas party because that's all that matters!

 

We may not celebrate Christmas at home but there's no reason why one can't put up the twinkly lights, pull out the pretty plates, bake a cake and raise a toast to the year gone by! 

And that's what we did. The cake is my trusted eggless chocolate cake with a fudge frosting that I bake every time I need a cake on short order and am assured will not disappoint.

 

How could I not jazz it up keeping the colours of Christmas in mind?! Luckily, strawberries and pomegranates are in season right now and a few mint leaves from the garden did the job beautifully. And lest I forget, thank you Pinterest for the inspiration.

This is the first time I have used fruit in such a way to decorate the cake and I must admit I absolutely love the final result. It hardly took any time and effort and made the cake look so festive. It's an idea which I shall be turning to time and again.

 

 

And on the taste front, the fruit cuts through all the chocolate and freshens up the cake and the palate, both in danger of being overwhelmed in this season, where indulgence is the norm.

Wishing you and your families a very Merry Christmas and Happy Holidays! I wish that you spend the last week of this year surrounded by family, friends, laughter, good food and all that makes this season special!

 

Eton Mess

And the cricket World Cup has begun! You have to be Indian to understand the passion and emotion the game brings out amongst us. Everything pales into insignificance when India is playing. Roads empty out, meetings are planned according to the game schedule, business news channels give way to sports channels and work.. well.. it gets done, almost, but with one eye always on the score!

 

So, this is where I make my confession. The only games I'll watch are the ones with India in them. When India is playing, I'll cheer every Indian boundary and cry out in horror when an Indian wicket falls. I'll cross all my fingers and toes and bite the skin round my nails when the game goes down to the last over. But, for all other matches, I couldn't be bothered. Because the truth of the matter is that after all these years, I haven't yet figured out how one judges a LBW or for that matter, what is the difference between a yorker and a full toss. And no, we won't even go near the Duckworth-Lewis rule!!!!

 

 

With that confession out of the way, let's get back to the point of this post. This time, the Cup is being played out in Australia and with the time difference, the games start in the morning and end somewhere near teatime. With the last two India matches being played on Sundays, most of us, I reckon, watched the games in our pyjamas and most likely, the friends also came over in their jammies.

I am no Martha Stewart and am a firm believer that take-aways are made for times like this. But, if you are in the mood for something sweet, then I have a super-easy dessert, that is perfect for the occasion.

 

The last of the strawberries are in the market and there is no easier dessert than eton mess. There are three components to the desserts - strawberries, whipped cream and meringue. Whether you layer the three components or toss them all together, that's for you to decide. 

 

You can use shop bought meringues or make them a day earlier as I did. Having never made meringues before, I decided on swirled meringue kisses. Read through the directions once and they are very simple to make and you have to admit, extremely appealing to the eye. With the meringues done, the rest hardly takes any time.

If there is one suggestion I could make is that be generous with the strawberries. The fruit keeps the dessert light, fruity and easy on the palate. Perfect for the weather of the moment!! Despite all attention being on the match, this dessert get its fair share of compliments!!

Back to the Cup, India are the World Champions and I don't see any reason whatsoever why that should change. Go India!!!

Strawberry Apple Crumble

Last weekend, the temperatures finally dipped. And with it came the window of opportunity for all things warm and cosy .. .. and that of course, goes for all things sweet!

 

And in my dictionary, nothing spells warm and cosy better than a well made fruit crumble!

 

 

Strawberries have made their appearance and you know I have a weakness when it comes to cooking with the fruit. But, I added some apples, for no other reason than I had two lying in the fruit basket with no one volunteering to finish them.

 

But, feel free to use any seasonal, soft fruit of your choice. Think plums, peaches, berries or even pears.

 

 

And for the crumble, instead of the traditional all flour topping, I went with a healthier option of oats and whole wheat, with a dash of cinnamon. I figured there are going to be more than enough calories consumed over the next two weeks!

 

 

What a rustic and homey dessert this is. As it bakes in the oven, you can smell the vanilla and cinnamon wafting about. The apple and strawberry mix stews into this luscious, red compote with a vanilla accent that threatens to flow over the edges. And it all hides beneath this buttery, toasty, golden brown crumble that is the perfect foil for all that warm, soft fruit. 

 

This is a beautifully comforting dessert that just seems to warm you all over!

 

 

It has been a horrific week. Just as we tried to make sense of the siege in Sydney, we were confronted by the mind-numbing, heart-wrenching images from Peshawar. No matter how hard I try, on this occasion, words fall short.

 

Roasted Strawberry No-Churn Ice-Cream

For the past few weeks, I have been in a state of denial. I have absolutely refused to accept that Summer is here.  I have ignored the mangoes that have made their arrival in the markets. I have ignored my sighs of relief every time I enter an air-conditioned room. I have ignored the fact that white seems to be my overwhelming choice of colour these days. Why, I have even ignored the lizards that have emerged from the woodwork!

 

In short, I have desperately tried to cling on to any remnants of our tropical Winter. But, no more. Summer is here and it looks like a scorcher! Not like I expect my readers in the Western hemisphere, who are still waiting for Spring, to understand me!!

 

Summer is about all things cool and chilled. Summer is also about not seeing strawberries in the market anymore. So, to shore up my defences against Summer, I decided to make an ice-cream with what should be amongst the last strawberries to hit the market.

 

The ice-cream is a no-churn version that does not require an ice-cream maker. Last October, I had made a sitaphal (custard apple) ice-cream, using this method. It is an extremely easy, quick and fuss-free method that results in a creamy, soft-serve ice-cream.

 

To heighten the taste of strawberries, I decided to roast them 'en papillote'. I had tried it last March and I know from experience, that employing this technique intensifies the flavour of the strawberries.

 

When mixed with the cream mixture, the juices from the roasted strawberries will not only infuse their flavour but also colour the entire mixture with a delicate pink hue. Do ensure that you don't mash the strawberries too fine. Keep some of them as chunks. It is a lovely surprise when you encounter these chunks as you make your way through a bowl of this ice-cream. And don't be stingy with the amount of strawberries you are using. They are a delicately flavoured fruit. The more you use, the more robust their flavour will be in the ice-cream.

 

You have had strawberry ice-creams and then there is this one. This is not a strawberry ice-cream because of its colour and artificial fruit essences but a strawberry ice-cream where you will taste the strawberry in all its honesty, complete with all its tiny seeds. I was a never a fan of the commercial strawberry ice-cream but this one has such a natural taste to it, it has me converted.

Make it, grab a bowl and while you savour it, pray that Summer is kind to us this year!!

Danish Braid : 'TWD : Baking with Julia'

When I first started with 'TWD : Baking with Julia' group, I used to be almost religious with the bake-along. I attempted to do at least one recipe every month. And yet, these past six months I have been extremely erratic, if not missing from the forum. And it's time to correct this.

 

Because it's this group and this book that have single-handedly taught me to bake. The recipes in the book, written by Dorie Greenspan, are so lucid and well written, that even a novice like me could recreate the recipes with reasonable success. And then there have been the fellow bakers who have been exceptionally encouraging. One important lesson I have learnt from them is to adapt recipes and ingredients to what is locally available. And my recipe index is testimony to that. I have been able to attempt a decent array of baking recipes, all thanks to this group. 

 

So, to get back in the groove with this group, I chose a recipe that they had attempted way back in October last year. Its a braided breakfast pastry, made with a Danish pastry dough and filled with a strawberry jam filling.

A Danish pastry dough is made along the lines of a croissant or puff pastry dough i.e. you have to roll out and fold the dough a couple of times to create the many layers. However, this recipe uses a cheat's version to achieve the same result but with much lesser work. If anything, its way easier than you think!

 

The tough part for me was the braiding. I'd like to blame the heat that I keep whining about these days but its just down to my clumsiness. As you can see to salvage the situation, I cut the braid and then took the pics!

 

There is a jam filling which was made in a microwave. Even if the dough does not interest you, the jam recipe is a keeper.

 

The end result is slightly sweet, rich, buttery, flaky pastry which encases that vibrant jam filling that peeks out through the gaps. Although, I must confess, my pastry was not as flaky as desired and I get the feeling that may have something to do with the quality of the yeast. Even if my attempt was not visually appealing, the flavour more than made up for it. The sweet yet slightly tart strawberry jam is a beautiful accompaniment to that rich, buttery pastry.

 

This is an indulgent breakfast pastry but, I'd only recommend it to the enthusiastic baker. There is a fair amount of time involved in making it. And do not attempt this in the summer heat. If you are keen on how this braid should look, do check out this page for the links from the other bakers who have done a fabulous job!! 

Pancakes With Strawberry Compote

For the past few weeks, I've really been into weekend breakfasts. Blame it on the weather and increased winter appetites. First, it was the baked eggs, then there was the orange French toast, so this weekend, I thought it was time for pancakes!

And no, I don't have the skill to make the thin, delicate French crepes, so instead you're getting the easier, fluffier, thicker American version.

To help me make this American favourite, I turned to a lady from across the pond. Every Nigella book has a recipe for these pancakes, with small variations to each recipe.

 

I've always been intimidated with making pancakes, somehow thinking that they would require a lot of skill, with all the flipping action involved. Put your mind to rest, the batter is so thick that you have to spoon the batter onto the pan. The trick is that when little bubbles appear on the edges of the pancake, its time to flip them to the other side. There is no mess involved. If I can do it, trust me, anyone can!! And did I mention, the batter is simply made by blitzing all the ingredients together!

 

 

A popular choice to go with pancakes is honey/maple syrup along with some crispy, bacon to counter all the sugar action going on. I prefer the idea of a fruit compote. There's something appealing about the burst of freshness that fruit brings. I have gone with strawberries, but you can go with any other fruit, plums, cherries, apple and even, oranges for a citrus twist.

 

 

The pancakes are fluffy and light and with that fruit compote, you won't realise how many you've wolfed down. Then , you wash it all down with some coffee and that's when you realise that these deceptively light pancakes are indeed, quite filling.

 

And lest you think, this is too much sugar action for breakfast, let me tell you there is hardly any sugar in the pancakes, barely half a teaspoon. The sugar is in the compote and it is entirely up to your discretion, how much sugar you'd like to add to the fruit.

 

 

Do make these, I'm in no doubt that you and yours will enjoy them and won't be surprised if they become a regular on Sunday mornings. I'll leave you now, to be back soon with my Christmas post!!

Victoria Sandwich Sponge Cake

As a young girl, if reading were one of your interests, I have no doubt that Jane Austen and her novels would have figured prominently in your reading list. And one of her most memorable books would be 'Pride and Prejudice'. You realise the enduring appeal of her books, when it comes to light that this year would mark two hundred years(!) since 'Pride and Prejudice' was first published.

 

It is a testament to the allure of Jane Austen's writing that two hundred years after she published her work, its plot and characters, set in 19th century English society, would not only stand the test of time but also find a certain resonance in today's society, even in 21st century India.

 

 

Most young women would identify with 'Elizabeth Bennet', one of the main protagonists of the book. She is intelligent, sensible, witty, not given to frivolous and vacuous considerations, has a mind of her own, is not afraid of voicing her opinion even if goes against the accepted norms of society and marriage is not the only goal of her life. I told you, she could be one of us!!

 

And then, there was 'Mr.Darcy'! If you ask me, he is the real reason why women will always love this book. In equal measure, he would be handsome and haughty, intelligent and proud, rich and modest, aloof and generous, arrogant and chivalrous as the plot progressed. But his appeal, I believe, would lie in the fact, that he wasn't intimidated by Elizabeth Bennet's wit and intelligence but admired her for it and the very reason for his attraction towards her. Did I just hear a rueful sigh from every intelligent woman out there??

They say, Elizabeth Bennet would be the one character closest in nature to Jane Austen. I then believe, she created the character of Mr.Darcy as the man she was looking for but never found. 

 

This book would show Jane Austen not only as a keen observer of the society she lived in but would reveal her understanding of the nuances and subtleties that define relationships. And therein lies the inherent strength and appeal of her books!

 

 

And this Victoria sponge cake would have found itself both in Mr. Darcy's Pemberley as well as the more modest Bennet home of Longbourn. Much like the book, this cake is a baking classic. A traditional, English, tea-time treat, it is essentially two sponge cakes that sandwich a layer of jam and cream.

The cake is one of the easiest to make. And this recipe by British food legend, Mary Berry, guarantees a perfect result. The sponge cakes rise well and have that quintessential buttery taste that is expected of them. I urge you to use a good quality jam. I went with a homemade strawberry jam that I had made a few weeks back. It made all the difference. The freshness of the jam, where you can taste the fruit helps the flavour profile of the cake, which would otherwise have been just sugar and butter.

 

 

There's a reason why some things become classics. Their appeal endures the passage of time, much like this cake and the book!

 

Thank you Jane Austen! Two hundred years on, Mr. Darcy's appeal hasn't waned and neither has the appeal of your books!!

Strawberries en Papillote

In my neck of the woods, we don't have a gradual thaw when it comes to Winter. It arrives unannounced one fine day in November, when you feel a certain nip in the air. And then just like that, Winter disappears. You wake up, one day in March, to find the sun has gotten harsh and the days, uncomfortable and you know Summer is round the corner. If you know how much I love to hate the torrid, unbearable Indian Summer, then you know how much I am looking forward to the next three months!

 

And the change of weather signals the end of the strawberry season. So, I wistfully bid adieu to Winter with a simple dessert that celebrates this beautiful berry as it gets ready to leave the Indian markets.

 

 

The recipe I turn to is from Beatrice Peltre's beautiful, award-winning blog, La Tartine Gourmande. If you are familiar with the food blogging world, you would be well-acquainted with Bea's blog. I remember the first time I landed up at her blog, it would be a long time before I left. I was completely mesmerised by her stunning photography and her holistic approach to food with an emphasis on seasonal and fresh produce. I was charmed!

 

Come summer and one can see Bea work her magic with berries and other summer fruit. Time and again, in her posts, I would see her lightly steaming fruit in its own juices in a pouch placed in the oven. The technique is known as "en papillote" and I have seen it being used to mainly steam fish or vegetables. Seeing it being employed with fruit was a first.

 

 

This dessert is simple and more importantly, it hardly takes any time and effort. The strawberries are tossed with sugar and vanilla and then placed in a secure parchment-paper parcel and put in the oven for 20 minutes. Allowed to rest for ten minutes, the fruit is then served with vanilla ice-cream. I told you it was simple!!

 

 

The best part is the gentle waft of vanilla that creeps into your home while the fruit cooks in the oven. Steaming the fruit in its own juices tends to accentuate its taste and is a beautiful way to celebrate the fruit. The flavour of the vanilla does not burst through but instead provides this dessert with a certain 'je ne sais quoi', a certain elusive, indefinable, but definitely pleasing flavour. And it does not disappoint with the visual. The strawberries leach out a sticky and vibrantly red syrup that not only catches your eye but also threatens to stain everything it comes in contact with.

 

Looking back, I could have added a herb, like some mint leaves, that would have gone well with the strawberries. You can adapt this dessert with the any other fruit or condiments of your liking.

 

 

This dessert will captivate and at the same time, soothe all your senses. It is so beautiful in its simplicity that it is lyrical. It would be a pity to give it a miss!!

 

Cranachan

Every year, on January 25th, Scots around the world remember their most celebrated cultural icon, the poet, Robert Burns. Burns' poetry ranges from the romantic to the satirical, from the patriotic to the liberal and from the idealistic to the egalitarian. Widely regarded as the national poet of Scotland, his life and works are commemorated on his birth anniversary with a night of revelry, known as 'Burns Night'.

 

Burns Night is an institution of Scottish life. From traditionally formal to boisterously informal, it is a night that includes Scottish music, a traditional Scottish meal, recitation of Burns' work, all which is washed down with copious amounts of Scotch whisky.

 

I reckoned there was no better time than Burns Night, to try my hand at a traditional Scottish dessert, the cranachan. In it's most simplest version, it is cream flavoured with oatmeal, honey and whiskey and then, much like a trifle, layered with fresh fruit. Since, I have already anointed January as the month of strawberries in India, it would be my fruit of choice.

 

It doesn't get much easier or faster to whip up a dessert than a cranachan. It took me all of fifteen minutes to prepare it. The only cooking you do is to toast the oatmeal. And for the fruit layer, I pureed half of the strawberries and kept the rest as quartered pieces.

 

The dessert is simplicity at its best. Oatmeal gives the cream a certain amount of body to retain shape when it is layered. Flavoured with a touch of honey, the whisky imparts a certain warmth to the cream. And of course, you cannot go wrong with the pairing of strawberries and cream.

 

While this may look like a trifle, this is more like a posh version of strawberries and cream, without the messiness of an 'Eton Mess'. This is a dessert that delivers on simplicity, elegance, practicality, time and most importantly, taste.

 

I leave with you with a few words from one of Burns' most well-known poems, written in 1788, 'Auld Lang Syne'. Popular throughout the world and is sung usually at the stroke of midnight, to bring in the New Year. Burns claimed that he collected the song by writing it down from an old man's singing. The title can be loosely translated as "For (the sake of) old times".

 

Extremely nostalgic, it remembers the times gone by, with a call to remember long-standing friendships. A sentiment that will always find resonance, despite the strains of time and change!!

 

 

Should auld acquaintance be forgot,
And never brought to mind?
Should auld acquaintance be forgot,
And days o’ lang syne!

 

For auld lang syne, my dear
For auld lang syne,
We’ll tak a cup o’ kindness yet
For auld lang syne!

 

Pavlova

January is my year's sweet spot. You are filled with optimism for the year ahead, with hope that your plans will work out and more importantly, you haven't yet started despairing as to how the days and weeks just seem to fly by. Unless you live in northern India, the weather is just about right at this time of the year. In complete antithesis to snowed-out Europe, we have blue skies, pleasant days, gentle sunshine, flowers in the gardens and the best part, strawberries in the markets!!

I think I wait all year for January, just for the strawberries that this month brings. I spend the excruciatingly hot Indian summer in envy, as blog after blog in the Western hemisphere goes crazy about their love affair with the summer berries. I make a mental note of all that I want to make with these beautiful red berries and then bide my time patiently till they make their grand entry into our markets.

Ever since I've heard about the Pavlova, I've been wanting to make it. I've never eaten it nor ever made it before. All I know is that the Australians are crazy about this meringue dessert that has a crisp shell with a soft, light, marshmallowy inside. It is served with a layer of cream and fresh fruit. With the weather being just right to work with meringue and cream, I reckoned it would also be a perfect choice to showcase the strawberries of the season.

For the recipe of this Aussie favourite, I turned to another Aussie favourite, Donna Hay. You already know what a Masterchef Australia junkie I am and this is where I first saw Donna Hay unveil a pavlova and it's been on my 'to-make' list forever!!

Preparation for the pavlova hardly takes much time. Just be precise with your measurements, whisk your egg whites to their desired stiff-peak form and don't let even a tiny speck of moisture come anywhere near the mixture and you are good to go. The baking time is on the longer side and then there is the subsequent cooling time. But, trust me, your patience will be well rewarded!

The pavlova was a dessert created in honour of the Russian ballerina, Anna Pavlova, during her tour of Australia and New Zealand in the 1920s. Make this dessert and you will understand where this dessert gets its inspiration from. Much like a ballerina, at first glance, this dessert looks feminine, graceful, simple, dainty and pretty. And just as the grace of her movements and the lightness of her step are in sharp contrast to a ballerina's tremendous muscular strength, the light, delicate marshmallow filling of this pavlova also contrasts with its crisp, surprisingly resilient outer shell. The inside filling is so light that it just seems to vanish, leaving you with the fresh fruit and a slightly chewy bits of the shell. It is not cloyingly sweet nor too heavy on the palate.

Strawberries and cream are a 'never-fail' combination and with this pavlova, it creates an elegant, complete dessert. This dessert is so beautifully light and fresh and that makes it ideal as a dessert for a meal that has been on the richer side.

Make the pavlova and you will understand why the Australians are crazy about it.This is such a fun, light and elegant dessert and declared an outright winner by all at home. I just wonder why it took me so long to discover it!!

A year ago: Strawberry Galettes