Tag: french

January Recipe Swap: Crepes with Lemon Curd Whipped Cream

I actually forgot about this month’s swap. I do not know why, but I was under the impression that Christianna had said we will take a break for the month of January.

I guess it was the lazy-holiday bone in me that probably convinced my brain that we were on a break.

So when Christianna sent us a reminder last week, I was in panic.

I had nothing. As always.

And this time’s recipe swap asked us to do something I am really not comfortable with.

Use raw egg yolks!

Yech!

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September Daring Bakers’ Challenge: Croissants

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Cherry Clafoutis

So today V and I got locked out of our house. I hate these automatic locks. You have to be so careful when you step out of the house for even a second. And, when you are not careful, then you are stuck outside, hoping and praying that accidentally some window has been left open. Now our bathroom window was open- yay! or wait no yay!. The window was way up and we tried getting in through that, but couldn’t. We checked for any other window that was unlocked and luckily our bedroom window was open (now yay!). V was able to get in through that and once he was in, he let me in. Never thought I would be breaking in my own house. Like I said, I hate these automatic locks.

Now, for the last two weeks Foodgawker and TasteSpotting have been full of people posting about cherry clafoutis: a classic french country dessert. I have never eaten clafoutis before, but after seeing so many pictures and people raving about it, I wanted to give it a try. I also wanted to get rid off the cherries in the fridge. So for Office Thursdays I decided to make it.

The verdict: Its quite an easy dessert to make, if you already have pitted cherries. I did not, so the pitting took a little effort, though traditionally, the french leave the pits in, saying that they impart an almond flavor when baked within the custard, something no authentic clafoutis should be deprived of. But, I did not want people at V’s office accidentally breaking a tooth biting into the pits, so I pitted the cherries. As for the baked dessert- I did not care too much for it. I should have known that I would not like it even before making it because everyone said it tastes like custard and well, I am not a big fan of custard- in fact I do not like custard at all.

For an unbiased opinion I turned to V and asked what he thought of it and he liked it since he likes custard as well. But then his opinion isn’t completely unbiased. He never says he doesn’t like anything I make, which makes it really difficult to know what tastes good and what doesn’t. Anyway, it was polished off by his colleagues in office, so I am assuming it wasn’t that bad after all. But, as for making it again- I do not think I will be baking this until I try the real thing to know how it actually tastes and how close I was to the original thing.


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Mets la main à la pâte!(YEASTED MERINGUE COFFEE CAKE) My first at Daring Bakers!

For the past few days, ever since India beat Australia in the Quarter Finals World Cup Match cricket has been the talk of the town. From Facebook updates to my college chain mails to newspaper articles- wherever you go – the India Pakistan match is the topic of conversation. I can only imagine the excitement in my hometown Mohali, where the match is being played today. The advertisers, airlines, hotels, all are cashing in on the much anticipated match. Jokes on Afridi and his men are doing the rounds among Indians on social networking sites while the Pakistinis are doing the same on their pages for the team in blue. The mind games have begun on both sides. After long I have been excited about a match- I think there is something about playing Pakistan that triggers every Indian’s blood and the do or die spirit takes over. Defeating Pakistan is for most Indians like winning the world cup. Every Indian today is praying that India wins- I have no more nails left to bite!

Putting the excitement aside for a while, I completed my first Daring Bakers challenge, although a little late! *Victory clasp!*

The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.

Jamie found this recipe on a piece of yellowed paper in her dad’s collection of clipped out and hand-written recipes from the 1970’s, no source, no date, and she tried the recipe and it was brilliant!

This entry was supposed to be posted on the 27th but since I was busy packing, travelling, shopping, packing again and more travelling, only now I got the time to bake for the challenge. I enjoyed myself thoroughly in this challenge. The recipe yields two cakes and thought I would do one savory version and one sweet.

While the sweet dough kneaded to form a sexy (as Ria and Jamie put it)!, elastic and smooth dough, I had a tough time with the savory dough- I just could not get the elasticity called for in the dough. I used the bread maker’s dough cycle, then used my own muscle strength and boy how I used them! I’m sure tomorrow I’ll have sore muscles- yes I had to knead THAT much!

I also had trouble with the dough rising. It took longer than usual and did not rise as much as I hoped it would. One mistake I did with the sweet dough, which could be a reason for the not rising problem is that when heating the milk with water and butter- the milk almost boiled and it was still quite hot when I poured it in the flour mixture. But, that still does not explain why the savory dough did not rise. Maybe the yeast?! Hmmm…..Anyways the dough eventually did rise.

In the savory version I thought of putting cheddar cheese and have mentioned so in the recipe but when I got to rolling of the dough I realised that I had no grated cheese on hand. Pressed for time as the match had started (the long rising time changed my whole schedule- I was supposed to have been done with baking by the time the match was to start), I put parmesan cheese- but would still recommend the cheddar cheese.

I decorated the savory yeasted cakes by painting on it using a coffee-yolk mixture. (To see how to paint on your bread check this out!) For  painting I did not have a brush. I used an unused lipstick brush from my kit. Of course I washed it thoroughly. The things I do for baking!

The oven still gave me problems while baking- it does not heat evenly. So I had to make sure that I keep shifting the trays. It also took me longer than the stated time to bake the yeasted cakes as they were not getting brown from the top-nor was the hollow sound coming. As a result the sweet yeasted cake got burned from the bottom. I miss my own oven!!:(

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