Hello my Dear Wonderful Readers!
How are you all doing? How has the weekend been so far? It’s Sunday and we decided to stay home so I made a quick dip and some hot pita bread to enjoy as we watch reruns of ‘The Game of Thrones’ (can’t wait for April for the next season). The recipe for my home made pita bread can be found here Home made Whole Wheat Pita Bread. Dill has been in season for some time now so I made a few gyros too! I will post the recipe soon. For now this is my home made simple Tzatziki Sauce / Taziki Dip.
- Plain Yogurt – 2 cups
- Fresh Dill leaves – 1 cup (cleaned, dried and chopped)
- English Cucumber – 2 ( grated fine)
- Garlic – 4 cloves (paste)
- Lime – 1 (juice of one lime)
- Olive Oil – 2 tbsp
- Salt – to taste
- Pepper – a pinch
- In a large muslin cloth dump all the yogurt
- Then bring the sides of the cloth together to form a nice ball and tie it up and hang over a small bowl. This is essential cause you really do not want a watery dip
- Leave this apparatus to rest for 15 – 30 mins (depends on how watery the yogurt is)
- Now in large strainer, add the grated cucumber and slowly press the cucumber flesh down with the back of the spoon
- This will help release all the water from the cucumber
- Let the cucumber drain for as long as 15 mins
- Meanwhile, combine the garlic, dill leaves, salt, pepper and lime
- After the yogurt and cucumber have drained out completely mix with the garlic and dill leaves
- Give a nice mix and add salt accordingly
- Your Tzatziki is ready! Drizzle a little olive oil over the top before you serve!
Hello my Dear Wonderful Readers!
How did you all celebrate the day of LOVE? I am sure you all exchanged gifts and big bouquets of flowers, and wore red and had candle light dinners right?
Well, I woke up early to surprise my husband with breakfast in bed. I made fluffy pancakes infused with sprinkles and topped it with boozy chocolate sauce, fresh water melon juice and coffee. But just as I was pouring the last pancake and setting up the tray, he walks right out of the bedroom and wished me and starts snooping around (completely ruined the surprise I had planned 😦 ). So it wasn’t really breakfast in bed! Oh well. The rest of the day was also a disaster, details on “how my husband almost gave me a mental breakdown and made me realize how much I love him” in my next post. He’s super sorry though, Lol.
For now, here is the recipe for my simple no fuss scones that go so well with tea on a nice peaceful morning. I baked them while my son was asleep and I was so happy cause I figured I could take a few good photos, but just like his father he woke up in the middle of my shot and as you can see, I lost a few strawberries (he loves strawberries) and then rest was history :). To my inquisitive and nosy babies (yes nosy hubby is a grown ass baby!!), I love you no matter how naughty you both are.
- Flour – 300 gms
- Butter – 100 gms ( cold, cut into cubes)- take it out of the fridge at the end just before you start cooking)
- Sugar – 1/2 cup powdered sugar
- Fresh strawberries – 2 cups ( cleaned, hulled and chopped)
- Baking Powder – 2 tsp
- Salt – 1/4 tsp
- Vanilla Extract – 1 tsp
- Egg – 1 + 1 (for egg wash)
- Yogurt – 1/2 cup
- Preheat your oven to 180 and line a baking tray with baking paper
- In the bowl of your mixer / food processor combine, flour, baking powder, sugar, butter and salt
- Pulse the mixture in the bowl for a second at a time for around 3 – 4 times. All you want is for the butter to break into the flour. (should resemble mud and stones)
- Throw in the chopped strawberries
- In another bowl, whisk together the egg, vanilla extract and yogurt
- Finally mix the wet ingredients into the dry using a fork. Do not over work the mixture
- Just combine till the mixture holds together (it should be firm and not sticky like bread dough)
- Finally liberally flour your work counter and dump the dough over the floured counter
- Bring the mixture together to form a round flat ball
- Using a knife or a pastry cutter, cut into eqaul halves and move carefully to the prepared baking tray
- Whisk the other egg and using a pastry brush, brush the tops of the cut halves with the egg
- Bake for 40 mins or till you see the tops of the scones turn nice and brown
- After they are baked serve right away with tea, butter or choice of fruit
Hello Wonderful readers!
It’s persimmon season and I just can’t get enough of this lovely fruit. If you follow me on Instagram you will see what I mean when I say ” I LOVE PERSIMMON” 🙂
So, we have been trying to stay healthy for three weeks now and I must tell you that it is not an easy task! Every time a “cake idea” strikes me, I have to remind myself how we have decided not to have too much butter and sugar. Yes, I know there are alternatives, but cake is best with eggs and butter and sugar and milk! Maybe it’s because we have been conditioned to like cake that way from the age of 1 (like on your first birthday).
Given the above circumstances, I made a batch of these amazing tarts and I had one! just one! So that I did not eat anymore I made sure they were left home (by home, i mean my parents home) that evening! Oh, how I cried the next day just for a little bit of that yummy filling and that soft crumbly crust 😦
Anyway, the fact is, its not easy to stay healthy with all those distractions in the super market. But you just got to try. So for me, weekends’ mean we can have pizza and biriyani. (in moderation). Yippee.
Today being a Friday, I plan on making pizza for dinner. I have the dough resting and my chicken marinating. I will share that recipe with you next week. Just to make it healthier I made the pizza dough in whole wheat flour :p. Yes an oxymoron! Healthy Pizza! Whaaaatttt r u saying????!!!
Ingredients for the tart shell
- Flour – 500 gms
- Butter – 250 gms ( cold)
- Sugar – 5 tbsp ( powdered)
- Cold water – a few tsps ( enough to bring the dough together)
- In a bowl of a food processor, combine cold butter and flour
- Process on slow till the mixture resembles bread crumbs
- Then add sugar and slowly add one tsp of water at a time while the mixture is on at a low speed
- Stop adding water as soon as the dough comes together
- Tip out the contents of the bowl onto a cling wrap sheet and ball up the dough with the cling wrap
- Store the tart dough in the fridge till required
Ingredients for the filling :-
- White Chocolate – 250 gm
- Cream – 200 ml
- Eggs – 2 egg yolks
- Vanilla extract – 1 tsp
- In a microwavable bowl, combine cream and white chocolate
- Heat at medium power pausing at one minute intervals to mix the ingredients
- Once the chocolate cream mixture has melted and combined take it out of the microwave and cool to room temperature
- Then add the vanilla and eggs. Whisk well with a fork ( do not over whisk as it will curdle)
Assembling the tart :-
- Roll out the cooled tart dough to the size of your tart pans.Butter your tart pan liberally and then line the tart pans with the rolled out dough
- Bake in a preheated oven for 10 – 15 mins at 180 C
- Once they are ready, take them out of the oven and let them cool down
- Now slowly pour the white chocolate cream mixture into the tart shells
- Bake for another 20 mins at 180 C. You will see the mixture start to rise a little and bubble. Once the sides of the tart shell are slightly golden, take them out of the oven and set aside to cool
- Serve with fresh cut persimmon