Spiced Pears In White Wine

Spiced Pears In White Wine

Ever since I started blogging, it has been my heart-felt desire to cook with wine.

Spiced Pears In White Wine
Spiced Pears In White Wine

Especially since I see a lot many images of poached pear in red wine.

Spiced Pears in White Wine
Spiced Pears in White Wine

Ummmm… drool worthy!!

V has this thing about baking with fruits. He prefers to eat fruits raw than have them cooked or baked.

Spiced Pears In White Wine
Spiced Pears In White Wine

So every time I dream of baking with seasonal fruits, he comes with his proverbial ‘Virgo’ pin & burst my dream.

Spiced Pears In White Wine
Spiced Pears In White Wine

Finally I managed to ignore his ‘raised eyebrows’ and ‘long sighs’ and got him to bring me a bottle of white wine, along with a bounty of fresh pears.

Spiced Pears in White Wine
Spiced Pears in White Wine

Ta da! I cooked with wine for the first time & oh, I loved it.

Spiced Pears In White Wine
Spiced Pears In White Wine

Apart from enjoying these spiced pears as an after dinner dessert, I used them as topping for Eggless Amaranth Chocolate Cake.

Spiced Pears In White Wine
Spiced Pears In White Wine

A must-try for all chefs/ cooks. My new love – cooking with wine.

Spiced Pears In White Wine
Spiced Pears In White Wine

Spiced Pears In White Wine

Prep Time: 10 minutes

Cook Time: 1 hour, 5 minutes

Total Time: 1 hour, 15 minutes

Serving Size: serves 2

Spiced Pears In White Wine

A healthy & tasty wine cooked spiced pear recipe. It is simple and easy to make too.

Ingredients

  • 3 cups sweet white wine
  • 2 cups sugar
  • 1 medium beet, peeled and sliced
  • 4 inch piece fresh ginger, peeled and sliced
  • 1 teaspoon black peppercorns
  • 2-3 whole cloves
  • 2 cinnamon sticks
  • 4 firm pears, peeled, cored, and cut into 8 pieces lengthwise

Instructions

  1. In a thick bottom pan, bring wine, sugar, beet, ginger, peppercorns, cloves, and cinnamon sticks to boil.
  2. Reduce heat to low and add pears. Cover with lid. Simmer until pears are tender, about 45 minutes.
  3. Remove pan from heat. Using a slotted spoon, transfer pears to a large bowl, picking off any cloves or peppercorns. Strain the syrup into a separate bowl and discard beets and spices.
  4. Return strained syrup to saucepan and boil over medium-high heat until reduced to 1 1/2 cups, about 20 minutes. Pour syrup over pears and cool completely, 1 to 2 hours.

Notes:

minimally adapted from Serious Eats

I would love to try this for other fruits too. It is fairly simple to replace pear with a fruit like apple & adjust sugar & cooking time accordingly.

Pears can be made in advance & stored in air-tight container in refrigerator.

Beetroot adds the rich, fiery colour.

http://lemoninginger.com/2014/08/29/spiced-pears-white-wine/

#MobileFoodPhotography Workshop at Wtf Seasons Mall #Pune

#MobileFoodPhotography Workshop at Wtf Seasons Mall #Pune

2 weeks ago I announced the #MobileFoodPhotography Workshop being organised in Pune. Finally the D-day arrived and with it, the workshop.

#MobileFoodPhotography Workshop at Wtf Seasons Mall #Pune
#MobileFoodPhotography Workshop at Wtf Seasons Mall #Pune

Before I give you details about the workshop, the weeks preceding it were hectic and full of plans, micro-managing the event. It taught me new things like getting on board a host, partners, creatives and what not.

#MobileFoodPhotography Workshop at Wtf Seasons Mall #Pune
#MobileFoodPhotography Workshop at Wtf Seasons Mall #Pune
#MobileFoodPhotography Workshop at Wtf Seasons Mall #Pune
#MobileFoodPhotography Workshop at Wtf Seasons Mall #Pune

I also learned about approaching the media/ press coverage. I am so glad that I took up this workshop. The experience provided me a new high.IMG_2846

I was thrilled when the workshop found listing in Pune Mirror. For me it was an achievement.

#MobileFoodPhotography Workshop at Wtf Seasons Mall #Pune
#MobileFoodPhotography Workshop at Wtf Seasons Mall #Pune

On the event day, I was running post to pillar to have the house organized before I leave, then conducted a 6 hour lecture for 50 students at fashion college in the city. From the college headed straight to Seasons Mall.

#MobileFoodPhotography Workshop at Wtf Seasons Mall #Pune
I am Superimposed

This was my first visit to Wtf, so quite enjoyed the decor. It was very hip, colourful, disjointed & yet cohesive interiors. Very suited to the place.

I spent good 40-45 minutes capturing the place to the best of my capabilities.

#MobileFoodPhotography Workshop at Wtf Seasons Mall #Pune
#MobileFoodPhotography Workshop at Wtf Seasons Mall #Pune

The staff was courteous and very attentive. Special mention to Richard and his team.

#MobileFoodPhotography Workshop at Wtf Seasons Mall #Pune
#MobileFoodPhotography Workshop at Wtf Seasons Mall #Pune
#MobileFoodPhotography Workshop at Wtf Seasons Mall #Pune
#MobileFoodPhotography Workshop at Wtf Seasons Mall #Pune

Once the team & the participants assembled, Soham took every one along & described how one can achieve best result using the smart phone.

He discussed apps which would make it easy to post process, composition, story, human element in an image. He also observed that a close-up of the dish (or plate crop) without the edges of the platter showing is a no-no.

#MobileFoodPhotography Workshop at Wtf Seasons Mall #Pune
#MobileFoodPhotography Workshop at Wtf Seasons Mall #Pune

He also touched upon how to blur the background before start taking picture since using #nofilter ups the credibility of a photographer on social media. What is Rule of Third & how best to apply it.

Post the brief discussion by Soham, dishes were placed on the table and participants needed no further encouragement to start clicking and applying what they had just learned.

#MobileFoodPhotography Workshop at Wtf Seasons Mall #Pune
#MobileFoodPhotography Workshop at Wtf Seasons Mall #Pune

It was a very successful hands-on session where each & everyone got a chance to review & discuss with Soham.

#MobileFoodPhotography Workshop at Wtf Seasons Mall #Pune
#MobileFoodPhotography Workshop at Wtf Seasons Mall #Pune

Overall a very informative, highly content and quality oriented session. The only drawback was

#MobileFoodPhotography Workshop at Wtf Seasons Mall #Pune
#MobileFoodPhotography Workshop at Wtf Seasons Mall #Pune
#MobileFoodPhotography Workshop at Wtf Seasons Mall #Pune
#MobileFoodPhotography Workshop at Wtf Seasons Mall #Pune

But all of this would not have been possible without the support of co-organizer FBAI, Media Partners – Pune Instagrammers, Host – Wtf, Seasons Mall and our instructor Soham Sabnis.

#MobileFoodPhotography Workshop at Wtf Seasons Mall #Pune
#MobileFoodPhotography Workshop at Wtf Seasons Mall #Pune

Each one deserves stupendous applause for the sheer effort in pulling this through.

#MobileFoodPhotography Workshop at Wtf Seasons Mall #Pune
#MobileFoodPhotography Workshop at Wtf Seasons Mall #Pune
#MobileFoodPhotography Workshop at Wtf Seasons Mall #Pune
#MobileFoodPhotography Workshop at Wtf Seasons Mall #Pune

Malai Kulfi | Revisiting Through The Lens Series - 10

Malai Kulfi | Revisiting Through The Lens Series – 10

This is a must have, must make and must treat others recipe. It is a sure shot winner every time I have made it.

If you are an Indian and have grown up to the rich, creamy street kulfi then you are going to love this.

Malai Kulfi | Revisiting Through The Lens Series - 10
Malai Kulfi | Revisiting Through The Lens Series – 10

It will take you back down the memory lane. Yes it is that.

‘The camera is an instrument that teaches people how to see without a camera.’ – Dorothea Lange

Malai Kulfi | Revisiting Through The Lens Series - 10
Malai Kulfi | Revisiting Through The Lens Series – 10

I have already made & posted this recipe 3 years ago but as part of my food photography journey, I share some of my re-done shots of old recipes.

Malai Kulfi | Revisiting Through The Lens Series - 10
Malai Kulfi | Revisiting Through The Lens Series – 10

I recently came across bloggers who were simply re placing their old images with new ones. I would not do that ‘cause it would feel cheating to me.

I would rather take you through my growth the way I am doing.

Malai Kulfi | Revisiting Through The Lens Series - 10
Malai Kulfi | Revisiting Through The Lens Series – 10

Check my other old recipes with new photographs in Revisiting Through The Lens Series.

Malai Kulfi _ revisiting Through The Lens Series – 10

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 12 cones

Malai Kulfi _ revisiting Through The Lens Series – 10

An easy to make and serve the traditional kulfi without waiting for that vendor. It is really rich & creamy.

Ingredients

  • 2 liter of Full Cream Milk
  • 1 can (400g) of Condensed Milk
  • 4 tablespoon of Coarsely Ground Cashew
  • 1 teaspoon of Cardamom Powder
  • Chopped Pistachios & almonds slivers for topping

Instructions

  1. In a thick bottom vessel, reduce the milk to half the quantity on a slow flame.
  2. When it is reduced, add condensed milk & heat for another minute or so. Allow it to cool.
  3. When cool, add cashew & cardamom powder. Blend well with a whisk.
  4. Pour into moulds or ice-cream tins for setting.
  5. Set in freezer overnight.
  6. De-mould & serve chilled. Garnish using chopped pistachio.

Notes:

You can use this recipe to create many flavours. I intend to make mango and kesar kulfi soon with this.

http://lemoninginger.com/2014/08/25/malai-kulfi-_-revisiting-lens-series-10/

Eggless Chocolate Ice Cream without Ice Cream Maker

Eggless Chocolate Ice Cream without Ice Cream Maker

Summers came and are already gone here in Pune.

Eggless Chocolate Ice Cream without Ice Cream Maker
Eggless Chocolate Ice Cream without Ice Cream Maker

Who says? I say. A mother, who has been tending to sick kids for last 1 week for sore throat, fever and cold, wrapping them in blankets, sweaters and jackets as they shiver in cold. I CAN say that summers are gone and so are the days of eating scoops of ice cream.

Eggless Chocolate Ice Cream without Ice Cream Maker
Eggless Chocolate Ice Cream without Ice Cream Maker

But not before I made this last batch of Chocolate Ice Cream. Regular readers would know that I have hardly 2-3 recipes of ice cream on LiG, the primary reason being that it is so difficult to get no-crystals consistency.

Eggless Chocolate Ice Cream without Ice Cream Maker
Eggless Chocolate Ice Cream without Ice Cream Maker

But lately I have discovered the joy of making ice cream without the ice crystals and made Banana Ice Cream too a while ago.

The verdict – V said this is if not better than at par with the store bought ice cream. I am happy being at par. :)

Eggless Chocolate Ice Cream without Ice Cream Maker

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 1/2 kg

Serving Size: 3-4 people

Eggless Chocolate Ice Cream without Ice Cream Maker

A rich chocolate ice cream at home without the fancy ice cream maker.

Ingredients

  • ½ cup of unsweetened cocoa powder
  • ½ cup of sugar, granulated
  • ¼ cup of brown sugar, firmly packed
  • ¾ cup of full cream milk
  • 1 ½ cup of Amul cream
  • 1 ½ tsp of vanilla extract
  • A pinch of salt
  • 2 tbsp of choco-chips (optional)

Instructions

  1. Whisk together cocoa powder and both sugars till combined well.
  2. Add milk to the cocoa mixture, and again mix well for about 2-3 minutes by hand or 30 secs by hand-held mixer.
  3. Add in cream, vanilla extract and salt. Mix till combined.
  4. Pour this mixture into your mixer jar and churn it for 10-15 minutes. The resulting mixture should resemble like a soft serve ice-cream.
  5. Transfer the mixture into a ice-cream container, or a pyrex dish with a lid or any air-tight container suitable for freezing.
  6. After 3-4 hours, remove from freezer and thaw for about a minute or two and then again churn the ice-cream. Pour it back into the container and freeze again. Repeat this after another 3-4 hours. Pour the mixture into the container and mix-in choco chips. Allow it to set finally overnight.
  7. Serve chilled.

Notes:

minimally adapted from Edible Garden

Use cream with at least 35% fat content. In India only Amul cream of 28% fat content is easily available, so that is used but if you have access to higher fat content cream, please use that.

Using higher fat content cream will give firmer and richer ice-cream.

Add choco-chips in the end when you have finished repeated churnings and are ready to allow it to set for final time.

Repeated churning allows to remove any ice-crystals, leaving a smooth and perfect ice-cream

If you have an ice-cream maker, please move the mixture (step 4) into the ice-cream maker and churn for 20 minutes. And just set it one time in a pyrex dish. No need for repeated churning.

http://lemoninginger.com/2014/08/22/eggless-chocolate-ice-cream-without-ice-cream-maker/

Olive Bread

Olive Bread

Its been many months since I last made bread at home. And obviously didn’t post one here too.

Olive Bread
Olive Bread

V also gave up and resorted to sarcasm to tell me how much he is missing home-made bread.

Olive Bread
Olive Bread

My cousin gifted me The New Artisan Bread in Five Minutes a Day last year in October.

Olive Bread
Olive Bread

V in his advancing years (he will kill me after reading this!) has grown very finicky about eating All Purpose Flour Bread. Whatever said & done, getting a very good, chewable, soft, less bitter Whole Wheat Bread is almost next to impossible.  All experts say so. You add wheat germ, vital gluten, and what not.

Olive Bread
Olive Bread

To add to this, I do not have a processor of stand mixer and somehow kneading the dough perfectly is not my cup of tea. Aye, I accept. For me this book meant making bread without fretting about a stand mixer.

Olive Bread
Olive Bread

So when I got this book, my first attempt was to make the 100% Whole Wheat Bread. It came out good, well V loved it. But I found that the dough was not as wet as it is supposed to be. Jeff & Zoe have stressed on the dough being wet. But mine was not the first time, so I kept adding more water. Finally I did get the wet dough but may be the bread wasn’t as good as it should have been.

Olive Bread
Olive Bread

This kind of deterred me from baking another batch of whole wheat bread and V refused to eat APF bread.

Olive Bread
Olive Bread

Stalemate! Stuck! No Room for Negotiation!

Olive Bread
Olive Bread

After 10 months, one fine afternoon it suddenly struck me that all this while I have been trying the Multi Grain Flour & not really whole wheat. Since we eat multi-grain as a regular habit I never realized that Plain Whole wheat flour is a different entity. I know, I know, I berated myself quite a lot on my stupidity.

Olive Bread
Olive Bread

Finally I bought ‘whole wheat flour’ for the bread. To start with I made a compromise and tried the Light Wheat Bread dough recipe from the book, which is not 100% whole wheat but uses both whole wheat & APF proportionately.

Olive Bread
Olive Bread

With this dough I made Olive Bread. I must say this is one of the best bread I have ever made. And we love olives. I don’t need to say more.

Before moving to the recipe, a special mention to Jeff & Zoe for maintaining an absolute resource guide here. Apart from maintaining it they both personally reply to each & every query/ doubt/ question and I am sure repeating themselves very often.

Olive Bread
Olive Bread

I have seen only very few bloggers/ chefs really interacting so personally and well with their readers. Thank you Jeff & Zoe for being there when a bread baker needs you. :)

I highly recommend buying this book if you are a serious baker and can bake with APF. ;)

Over to the recipe.

Olive Bread

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Olive Bread

A no-knead bread which can be adapted to suit your taste.

Ingredients

  • 1 1/2 cups of lukewarm water
  • 1/2 tablespoon of instant yeast
  • 1/2 tablespoon of salt
  • 1/2 cup of whole wheat flour
  • 2 3/4 cups of all purpose flour
  • 1/4 cup of olives, pitted & halved
  • 1/2 teaspoon cornflour
  • 1/4 cup water for cornstarch wash

Instructions

  1. Pour water in a 3-quart bowl. Add salt & yeast. Mix using a wooden spoon.
  2. Mix in the remaining dry ingredients without kneading. Use a wooden spoon. You may need to use wet hands to incorporate the last bit of flour.
  3. Cover (not airtight) and allow to rest at room temperature till the dough rises & flattens on top, roughly 2 hours. Refrigerate the dough without closing the container air-tight.
  4. On the baking day, dust the refrigerated dough with flour & cut a pound size piece. Using a rolling pin & your hands flatten the dough about 1/2 inch thick.
  5. Spread olives and roll up the dough to seal them inside.
  6. Again crimp the ends and tuck them inside to form an oval dough. Place the dough on a pizza peel or worktop liberally sprinkled with semolina. Cover with plastic wrap or overturned bowl and allow to rise for 90 minutes.
  7. Prepare the cornstarch wash by mixing 1 tsp of water with cornflour and then adding the remaining water. Boil or microwave the mixture till it becomes glassy.
  8. Preheat the oven to 230 C. Paint the loaf with prepared cornstarch wash. Slash in any pattern of your choice about 1/2 inch deep.
  9. Slide the dough onto the baking tray, quickly cover with another aluminium pan to facilitate steam generation. Bake for 25 minutes covered, remove the overturned pan & bake for another 15 minutes to brown well.

Notes:

Recipe from ABin5

Refer book for detailed technique on storing, refrigerating, etc of the dough.

Since I use a microwave/convection oven to bake, I don't have a broiler tray for steam and hence use alternative method given in the book.

The cornstarch wash can be stored up-to 2 weeks in refrigerator.

http://lemoninginger.com/2014/08/18/olive-bread/

Sending the roasted vegetable pizza to

  1. Bake Fest # 34, an event originally started by Vardhini
  2. Yeastspotting