Hello my dear wonderful readers!
Is it Thursday already???? Some times I cannot believe how the days go by. My little monkey a.k.a my son 🙂 is also growing up so fast. Let me tell you why I say that. My little boy has a cold and till yesterday what comes so easily to us, was the hardest thing for him. What is that one thing that we often do when we have a cold? we blow our nose! But my little 2 year had no clue how to blow his nose. All he would do is a “kaaaarrkkkkkkkk” sound into a tissue if I ask him blow his nose. Yesterday some how, I asked him to do the same and guess what?? it worked!!! He actually blew his nose!! Now I know you are thinking OMG what is this woman talking about! So here is something, parenting is such a roller coaster, that every single minute you learn and you grow. You do not have to be a parent to a human, it could be a cute little pup or cat or any animal you want to appreciate what i am saying. When they are tiny they are so fragile that once they start showing signs of growing up, every step calls for a celebration. At least I do. Your child is a celebration of your life. The joys I have found as a mum are unparalleled and can never be forgotten.
Now coming back to this recipe. It was actually a test recipe but given that I made quite a few yesterday and only 4 remain, I think it would be apt to share the recipe with you all. So I asked my dear husband to buy some fresh thyme for a dinner I was making and he got this huge packet of thyme so needless to say, you might see a lot of “Thyme” based recipes coming your way 🙂
Strawberries and thyme are a match made in heaven. So if you wanna make a fun snack with fresh strawberry jam or even store bought organic jam then this is just the one. When I was a little girl my mum would always make me have a jam sandwich and a tall glass of milk on the table just before I went out to play. This recipe reminds me so much of those days.
The bread is not just any bread. It is the most fluffiest, softest, tastiest bread ever. Because of the addition of butter and eggs this bread is just delicious just by itself too. The little thyme adds a certain mystical, lemony smell and taste. Winter mornings with a cup of tea and these buns are the perfect breakfast in bed option too.
Ingredients for the bread :-
- Flour – 2 cups
- Sugar – 5 tbsp
- Yeast – 2 tsp
- Salt – 1/4 tsp
- Milk – 2/3 cup (warm)
- Water – 1/3 cup
- Eggs – 2 (lightly beaten)
- Butter – 105 gms (softened and at room temp)
- In a bowl combine milk, sugar and yeast. Set aside till frothy and bubbly
- In the bowl of your stand mixer, add the flour and butter. With the hook attachment mix till a bread crumb consistency is achieved
- Then add the eggs and mix well
- Next add the yeast mixture and milk in a steady stream with the mixer on low
- Once you are done, add the salt and let the dough mix for 10 – 12 mins on medium speed
- Mean while oil a glass bowl with 1/2 tsp of oilve oil and set aside
- Now you will notice that the dough is quite wet but that’s ok, continue mixing till the dough is nice and elastic
- Finally tip the elastic dough into the prepared bowl
- Cover with a cloth and set in a warm place till the dough doubles in size ( 1 – 3 hrs)
- During that time. Lets assemble the ingredients for the filling
- Strawberry Jam – 2 cups ( depends on how thin you roll out the dough)
- Fresh Thyme – 4 tbsp
- Caramel – 3 tbsp ( or as required)
- Egg – 1 (whisked well)
- Butter for greasing
- Pre Heat your oven to 200 C and grease a cupcake tray with butter. Set aside
- Flour your work counter with flour and dump the flour into the counter. Make sure to deflate the dough in the bowl first
- Slowly knead for 1 min till it forms a ball. Divide the ball into 2 equal halves
- Then using a rolling pin, roll out a rectangle 40 cm x 20 cm
- The using a pastry brush, evenly spread the jam over the rolled out dough ( if it very thick pop it into the microwave for 30 sec)
- Once you are done with the strawberry layer, sprinkle the thyme leaves
- Then drizzle the caramel over it
- Now slowly starting from the longer side roll inwards. Flour your hands, if you find the dough is sticky
- Once you have a nice long roll, cut into equal circles. I used a thread for this. Slip a thread under the log, come around it from both side, make a tiny knot just once and pull tight through
- As you make the circles place it in the prepared cupcake tray
- Once you are done with all of the dough in the same manner, using a pastry brush, lightly coat the tops of the rolls, with the eggs wash
- Pop into the oven for 30 Mins or till golden brown. Once done, remove from the oven and place on a cooling rack
- Allow to cool till warm to touch, then pop them out of the cupcake molds and place on a cooling rack to cool completely
- Serve with hot milk or tea
Hello my Dear Wonderful Readers!
How are you all doing today? Summer is here. Its just March and it is so hot and sticky that by afternoons I have to make tons of buttermilk and juice to keep my son hydrated. Given that little babies are always running around, they are constantly sweating and losing so much water from their bodies. While making the juice, it suddenly dawned on me that strawberries will be out of the market very soon. so before they go away for another year, I wanted to make the best of it with a little strawberry cream cheese tart. But I wanted my own little twist to it, so I added green cardamom powder to the filling. Oh! I would be lying if I said I dint have more than a piece of the tart. IT WAS HEAVENLY!! Its really simple to make and it doesn’t need a lot of prep work. You could buy pre baked short crust tart shells but there’s no fun in that. So I made my own from scratch.
I used the same recipe as I had for my White Chocolate Persimmon Tartlets. Do click on the link for that.
Now for the filling which is as easy as it gets!
- Cream cheese – 200 gms
- Heavy Cream – 200 ml
- Sugar – 4 – 5 tbsp
- Vanilla Extract – 1 tbsp
- Green Cardamom Powder – 2 pinches
- Remember to cool the cream before you start using it. For best results use the cream directly from the fridge
- Next in the bowl of your stand mixer, add the cold cream and whisk on medium
- When you see the consistency go from liquid to soft peaks, add the cold cream cheese
- Whisk again on medium for a minute
- Then add the vanilla extract and green cardamom powder
- Turn the speed a little higher and add the sugar one table spoon at a time
- Once you are done with all the ingredients set to cool back in the fridge till your tart shells are ready
For the strawberries:-
I needed around 3 packs for strawberries but that depends on how you arrange the strawberries in the tart.
- Clean and wash the strawberries. Dry them completely
- Using a sharp knife, cut the tops off the strawberries in such a way that they would stand if kept inverted
Assembling the tart
- After the tart shells have cooled down completely, add the whipped cream and cream cheese mixture to the tart shell
- Evenly spread it throughout the shell
- If you find that the mixture is too thin, put the tart back in the fridge for 15 mins
- Then take it out and arrange the strawberries over it
- Finally dust with the powdered sugar
- Serve right away!!
Hello my wonderful Readers!
Time seems to be that one thing I just do not have over the past few weeks. As usual I plan my entire week and then one thing starts a chain reaction and nothing goes as planned. As much as I would love to sit down and write the recipes for all my posts I just can not find the time for it and I apologise to everyone waiting for some of them.
This one is my go to dessert during the strawberry season. We had a dinner party a few days ago and this was served at dinner and every body loved it. I made the cups big enough for every one to have one and it was well received. For now i will leave you will the photos and some day I will re visit the recipe and write it down.
Hello Dear Wonderful Readers!
How are you all doing today? Is the Christmas season turning out to be wonderful for you as well? It’s been a month of many changes for us, starting with potty training my son (Phew!!) and introducing cows milk into his diet and making him learning to say ” Boww boww” when you see a doggy. My son has also started learning to eat on his own and when I mean eat I mean spill half of what’s on his plate and the other half may find it’s way to his mouth but first it has to be on a place on the table/floor (other than his plate) and then into his mouth! (Lol!!). Its a long process but at the end I am so proud of him for every piece of fruit that he eats on his own. We have officially said “No” to keeping a nanny too, that means lesser number of posts (but more time with my son).
So I wanted to start my Christmas inspired baking with simple, sweet, light and airy madeleines and they are unbelievably yum! This one has rosemary infused with the sweetness of strawberries giving it a wonderful twist and the sweet and spicy aroma of strawberries, rosemary and vanilla is just delightful! The basic madeleine is just the right kind of sweet with a cup of hot coffee right? This one infuses fruit and herb to give a delicious twist to the French Madeleine. Personally I think they are miniature versions of cupcakes which look like cookies! What do you say? Not really sure why they are classified as cookies! Yes I know some cookies are soft and gooey as opposite to crunchy and chewy but Madeleines are light and airy, soft and spongy like cake! Yup I am going to say they are like butterfly kisses sent from a cupcake 🙂 Ok so here is how I made them!
- Butter – 120gms
- Rose Mary – 2 tbsp (chopped)
- Strawberry – 1 +1/2 cup
- Flour- 250 gms
- Sugar -150 gms
- Baking Powder – 1 tsp
- Eggs – 3 at room temp
- Red colour – 5 – 6 tbsp
- White Chocolate – 200 gms
- In a clean sauce pan, add the butter and melt. Then add the chopped RoseMary to the butter and let the butter simmer for a few mins ( Make sure not burn the butter). After 2 – 3 mins turn off the flame and leave the butter mixture to rest for 15 to 20 mins
- Clean and de-stem fresh strawberries and chop them up into small pieces
- Then using a stick blender, blend them into a nice thick puree. Your puree should measure to one cup
- In the bowl of your stand mixer, add the eggs and sugar. Using the paddle attachment, blend on medium till the eggs are nice and foamy
- In another bowl add flour, baking powder and salt
- Once the egg mixture is foamy add the strawberry puree and mix for combine
- Then add the flour mixture to the wet mixture and mix only to combine ( do not over work the batter)
- Now using a strainer, pour the melted butter into the mixer bowl making sure not to drop any chopped rosemary into the batter
- Add as much food colour as required
- Now butter and dust your madeleine trays with butter and flour and scoop out the strawberry batter into the moulds
- Set the madeleine tray into the fridge for 20 mins
- During that time pre heat your oven to 180 c
- After 20 mins pop the tray into the oven and bake for 6- 8 mins
- You will know when the madeleines are done when they become slightly golden from the sides
- Once they are done, take them out of the oven and set to cool for 5 mins. Then take them out of the tray and place on a wire rack to cool
- While they cool, melt your white chocolate in the microwave at 20 sec intervals (strict in between)
- Once the madeleines have cooled completely, dip them into the white chocolate and place on the cooling rack to dry
- Serve along with a hot cup of coco/coffee, as you like 🙂