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carpet-kissed Sunday

Stating the obvious, again, but I like Sunday. Sunday is hard not to like.

I find that lately, Sunday has become quieter than before. Friends have stopped questioning me or looking at me weirdly if I declare that I have no plans on Sunday. Planning to “stay in” on a Sunday and doing nothing is suddenly perfectly acceptable. When I say nothing I mean lying spread-eagle on the carpet watching rain pitter-patter against the bay window. This is drastically opposite to the years we spent dying of mortification every time we had to admit that we had “no plans on Sunday”. A situation like that was nothing less than sacrilegious.

But Sundays have changed. You wake up to a cloudy day which slowly but reassuringly turns bright and sunny. You catch up with your shows on the telly and then have a perversely large lunch. By 4 o’clock you make a chilly Frappé, tuck your left leg under your bottom as you sit and balance your laptop precariously on your right thigh. Four hours later you’re a hungry but happy woman. Or man.

It’s great that you’ve stopped by this Sunday, because if you’re a cheesecake person then you’re going to be mighty pleased in a few moments. Although I don’t actually have a cheesecake for you.

All I have is a poser. Pretending to be cheesecake. Suffering from denial. It has a shortcrust for a base and thinks it’s a super-fancy something.

But it is something. It may not have the deep resonance of a biscuit crust, but it does have the butteriness of a tart-crust. Followed by cream cheese, who can sometimes be quite dominating, flavoured with oranges. Anyway, at this point I do think I should just shut up and stop trying to sell this to you. Let’s just move on to the recipe and on to more lazy carpet-kissed Sundays.

Orange Cheesecake Tart

Recipe for the pastry crust is right here.
Juice of 2 fat oranges
200gm of cream cheese [you could use Philly cheese, but Mascarpone would be fantastic too]
2 egg yolks
1/4 cup of powdered sugar
100ml of double cream

Pre-heat oven to 170° C. While the tart crust cools, whizz everything up in a mixer or processor. Pour into the cooled crust. Bake for 15-20 minutes [it may take a little longer depending on your oven], till the center looks set and the edges are firm to the touch. Cool and refrigerate for a couple of hours till set firmly. Cut a thick slice and go back to the Sunday telly.

16 Comments
by Amrita on 12.08.2012  •  Permalink
Posted in Baking, Desserts, Food, Photography
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Posted by Amrita on 12.08.2012

http://thesubjectivist.net/2012/08/12/carpet-kissed-sunday/

on crispy wings and pillowy breasts

You may want to run out and grab a freshly baked baguette from the bakery before we start. You’ll need it later, I promise.

Go on, I’ll wait.

Done? OK then. It might be foolish and much too late at this point to stand up and declare that life is full of surprising twists and turns. That cliche is done and done, smoked and overcooked.

But it’s a wispy summer’s evening here and I couldn’t find a better way to start with you.

Others may sing odes to their love stories when it comes to the unpredictability of life. My friend met her Mr. Right on a 9-hour plane journey. Sigh. My flatmate realized that her childhood friend was The One, when she left to work in a different country. My other flatmate met her match when he moved in to the apartment they ended up sharing. All that changed their lives. Then there are some who may dedicate the twists of life to career. We are surrounded here by people whose lives took turns for the best when they changed careers. High-flying banker to music producer. Corporate lawyer to bakery owner. Science post-grad to wedding planner. Brave men and women who step out of what they know and restart life in a new direction. Many of you may be thinking of doing the same thing right now. So you get the picture.

I have an almost similar life story. Almost.

At least as far as roast chicken is involved.

I had plans for my life when I moved to Nottingham, and awfully good ones too. I was going to get a Masters degree in Architecture and finally learn how to bake a proper chocolate cake instead of the college-version – in a mug and fresh out of the microwave. I looked forward to snow-laden winters, tweed overcoats and Boxing Day sales.

But you can nary do a thing when fate’s already made other plans for you. Plans that include you sweating through an oversized T-shirt while running around barefeet in a wintry kitchen, mitten-handed and struggling with a hot-as-hell roasting tin. It was Christmas of 2009 and I was helping Hana, my Vietnamese flatmate, make a proper honest-to-goodness  roast chicken. With all the traditional trimmings.

In our excitement, we ‘d almost forgotten to dress appropriately considering the kitchen was at a bone-chilling 36 °F at the time. We burnt the potatoes, grossly under-cooked the chicken, pulled out deflated Yorkie puds and poured out glasses of strong sherry to rejoice in our achievements.

That was the first twist.

Since then there have been twelve more twists and turns, wherein I’ve roasted chickens like I was born to do it.

I’ve gone Chinese on them. I’ve stuffed them with all-Mexican themed ingredients. I’ve taken them down the classic butter-n-thyme road. And I’ve also dragged the poor chickens through the dusty footpaths of India.

You’ll excuse my obliviousness to the magic of a simply roasted chicken prior to that Christmas. Till that point I was happily sauntering through my life, down roads lined with curries and pav bhajis and occasional grease-laden burgers.

But along came a simple bird. And after coat of butter and a spell of hight heat it transformed itself into what I now call my “go-to”. My parlor trick when called for. It really is. Just the smell of it when you pull out a half-done roast to slather it with honey. [Refer to above photograph for similar visual pleasure of a half-done chicken roast] Or the feel of it when your teeth sinks into the dark of the thighs and you hear the squelch of the juices. Who needs soul-mates when you feel like taking a roast chicken on a 9-hour flight, I say.

I came into my own with roast chicken and I plan to stay nestled between its crispy wings and pillowy breasts till eternity. And the roasted bird shows up everywhere as far as I’m concerned. I roasted chicken for Christmas last year. I did it for the last birthday party I attended. I’ll probably do it when the Queen of England finally decides to come down to my place for lunch. If that ever happens, you’ll be the first to know. I roasted a chicken on my first weekend after moving to London. And I also roasted this one last week, for you.

First step towards the journey to Roast Chicken Heaven is procuring the bird. I take my birds seriously and I like them hefty. Heftier birds such as organic ‘roasters’ roast way better than any other kind. They can take the heat and go crispy-skinned while not shrivelling up. I do however, use ‘broiler’ birds too, like in this case, and they roast up just as well considering that you keep an eye on the temperature and have a piece of aluminium foil at the ready.

The second step to a great roast chicken is, for obvious reasons, flavour. And trust me, when it comes to roasting anything, a purist I am not. So if you are one, I suggest you turn away right now before your nose starts crinkling up. I’ve tried a plethora of combinations on roast chicken and let me tell you how well the bird has done under the pressure of all my experimentation. One of my favourites is a super-quick Chinese sauce of sorts slurried together out of light and dark soy sauces, brown sugar and rice wine vinegar. Pour that over the chicken, bung in garlic and ginger and roast till the skin is caramelized with the sugar and the juices run clear. That paired with steamed sticky rice and a sprinkle of toasted sesame seeds is again, dear readers, life-changing.

For today, I have a broiler chicken snug with a layer of butter, aromatic with garlic cloves and lemon, musky with spices and fruity pomegranate seeds. It may sound like a whole lot of flavours, completely opposite to what thoughts of roast chicken provoke. But go with me on this one and you’ll know what I mean. And don’t forget the baguette that you bought.

And I don’t actually need to mention this, but squeezing the soft roasted garlic out of their skins and on to a warm baguette is a culinary orgasm by itself.

Spice Roasted Chicken

Note on roasting times: I usually allow 20 minutes of roasting time for every pound of chicken. SO basically for 1.2 kilos  I appointed a roasting time of 55-60 minutes. Here’s a fantastic guide to roasting chicken.

Note on pomegranate: Dried pomegranate seeds are readily available in Indian food stores. If you don’t find any you can use about 3 tbsps of pomegranate syrup (like POM) or pomegranate molasses in place of honey.

Note on adding veggies: The veggies are optional. But if you do add any, add 15 minutes more to the roasting time.

1 broiler chicken – mine was about 1.2 kg
100gm of butter, softened at room temperature
2 tsps olive oil + more as needed
2 tsps of ground turmeric
2 tsps of ground coriander
1 tsps of dried fenugreek
2-3 tbsp of dried pomegranate seeds [see head note]
Zest and juice of 1 lemon
2 whole garlic heads, separate the cloves but do not peel off the skins
Salt and pepper, to taste
2 tbsps of runny honey or 3-4 tbsps of pomegranate molasses [see head note]
New potatoes and carrots, optional [see head note]

Pre-heat the oven to 200 °C. Prepare a large roasting tin by coating it with a thin layer of olive oil. Plop the chicken in the centre of the tin. Use half the butter to coat the entire chicken evenly. Divide the rest of the butter equally and stuff each half between the skin and flesh of the chicken breasts. Try and pry the skin apart from the flesh with your index finger.

Mix 2 tsp of olive oil along with turmeric, coriander and fenugreek to make a paste. Apply this mixture evenly all over the chicken. Sprinkle the pomegranate seeds [if using any] on top. Add the veggies [if using any] around the chicken and drizzle a generous glug of olive oil over them.

Sprinkle the zest of lemon on top of chicken. Cut the lemon in half and juice both halves out over the the chicken and veggies. Tuck one of the halves into the cavity of the chicken. Scatter the garlic cloves over and around the chicken. Sprinkle everything with salt and freshly cracked black pepper to taste.

For a roaster: Pop the tin into the oven and roast at 200 °C for 15 minutes. Turn the oven down to 180 °C and roast for 30 minutes. Pull out the tin and with a pastry brush, brush the honey [or pomegranate syrup/molasses] generously all over the chicken breasts, thighs and wings. Put the tin back into the oven and roast at 180 °C for 15 minutes or till the juices run clear when you pierce a thigh with a skewer.

For a broiler: Wrap the chicken up butter, spices, lemon and all with aluminium foil and pop it back in the centre of the tin. Roast for 15 minutes at 200 °C. Remove foil and lower the oven temperature to 180 °C and roast for 30 minutes. To pat on the honey or pom-juice just continue as mentioned above.

If you’ve got veggies in the tin, I would suggest checking if the potatoes are cooked after the total roasting time. If they’re not, simply take a piece of aluminium foil cover the chicken with it, tucking in the edges as much as you can without burning your fingers. And pop the tin back into the oven for a further 10-15 minutes or till the veggies are done.

Rest the chicken for at least 20 minutes covered loosely with a piece of aluminium foil before serving.

Although I don’t prefer it, you could easily whip up a quick sauce from the pan juices to go with the chicken. Heat the juices in a separate pan. Add a tablespoon of flour and stir it in vigorously to get rid of lumps. Add a few drops of Worcestershire sauce and salt and pepper to taste. Reduce the sauce by half and serve.

13 Comments
by Amrita on 23.07.2012  •  Permalink
Posted in Chicken, Food, Photography, Poultry, Writing
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Posted by Amrita on 23.07.2012

http://thesubjectivist.net/2012/07/23/on-crispy-wings-and-pillowy-breasts/

to the sailor, on his 57th

Dear readers,

It’s been three weeks and I’ve missed you. And although this post is sorely outdated, I thought maybe you’d like to read it.

I think I was about two years old.

Yeah about that much, when I went into my parents’ room and found my father sitting on the floor next to a towering wooden cupboard. The cupboard was stacked top to bottom with his collection of music. The room was dimly lit and my mother lay on the bed reading a book by the light of bedside lamp. I waddled over to my father and promptly climbed into his lap. He pulled me up and made me sit straight. Then he took the headphones off himself and put them over my ears. The headphones were bright orange in colour and bigger than my whole head. They not only covered my ears, they completely covered my eyes as well. That was probably my first experience with the phenomenon that is Pink Floyd.

As you can tell…I looked mostly like a boy for the first ten years of my life.

Pink Floyd was one of the few firsts of my life with my dad around. He wasn’t there for a lot of other firsts.

He’s a sailor, you see.

According to my mother, that profession should come with a disclaimer notice.

He wasn’t around for my PTA meetings. Always a no-show for my dance recitals. My brother learnt to play cricket from what his friends’ dads taught him. I missed him on birthdays. My mother missed him everyday they were not together.

The part that I hated the most was when after I’d been particularly naughty, my teachers would demand to see my dad for a your-child-did-this and your-child-did-that session. And every time, I had to stand red-faced in front of them explaining to them for the umpteenth time that it would be close to a miracle if they could contact him while he was floating on an iron prison in the middle of some sea some where. Life was somewhat difficult given the standards of a fourth grader.

But it wasn’t really. As much as you would like to complain about your father not being there for your first basketball match, it’s not possible to do so if he makes it up to you by being there when you bake your first cake.

He was there when I baked my first cake. Vanilla pound. With atta instead of flour. As rabid as we Indians are using atta for everything from rotis to naans, atta’s a complete no-no when it comes to cakes and at 18, I didn’t know that. Its got something to do with the hard gluten content of atta. The cake came out of the oven resembling a polished rock, the kind of stuff jawbreakers are made of.

As it sat abandoned on the cooling rack sometime late afternoon, I found my father with a steak knife trying to cut into the cake. He’d set the cake up sideways like a wheel and was hand-thumping the back of the knife into the cake so that a piece could be carved out. Carved out. Not cut out. That’s how bad it was. I didn’t want him to break his teeth so I hurried over to him in a state of panic with a “Don’t eat that! That’s awful!” He just smiled at me and said, “You made it ma. How can I go without eating it!!”

Over the years he’s been around for the important parts. Always. He sat at the dining table with me poring over college applications. Waited patiently in the lobby to take me out to lunch on the first day of work. Over the years we’ve spent unaccounted hours watching Pink Floyd videos over handfuls of dates and walnuts. He’s the only who can pacify my mother and I when we’re in the middle of an argument. His was the first face I saw when I walked down the podium with my degree. Ruddy, bearded, brimming with tears and he kept on clapping like a maniac. And he turned 57 this year.

Happy Birthday Babai.

Walnut, Date and Olive Oil Cake

1 cup of all-purpose flour
3/4 cup of chopped walnuts
2 tsps baking powder
1 pinch of salt
3 eggs
3/4 cup of granulated sugar
1/2 cup of olive oil
1/2 cup of boiled water
1 cup of pitted dates
Whipped cream or frosting of choice, to serve

Pre-heat oven to 180 deg C. Grease and line a 8-9″ baking tin with parchment paper. Grease the paper as well. In a bowl combine flour, walnuts, baking powder and salt and mix with a fork. In a larger bowl whisk the eggs till light and fluffy, for about 3 minutes. Add in the sugar gradually, whisking continuously.  Pour in oil and boiled water, fold in the flour mix with a whisk till just combined. Do not overwork the batter. Pour the batter into the greased tin. Place the dates in a layer on top and bake for 30-40 minutes till a toothpick inserted in the center comes out clean and the top is firm and springy to touch. Cool completely on the rack.

The cake is fine just by itself, but you could spread a bit of frosting on top or serve with a dollop of whipped cream.

17 Comments
by Amrita on 1.07.2012  •  Permalink
Posted in Baking, Cakes, Food, Photography
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Posted by Amrita on 1.07.2012

http://thesubjectivist.net/2012/07/01/to-the-sailor-on-his-57th/

embellished with sea salt

So apparently, I suffer from insomnia. I have recently taken to waking up at 2 am in the morning to bake vodka-brownies and cook mint-garlic chicken.

This is what happens when you have illusions about food-ful weekends. When you think that you can work all you want throughout a week and then spend the whole weekend in food — spend a Saturday afternoon baking yogurt cake and a Saturday evening with friends at Bohemian. You look forward spending to spending a Sunday soaking in mango chutney and a cookbook that’s been sitting on your shelf unread since last winter. Since last winter.

But pretty soon you realize that the dream of a weekend spent by the oven is only that – a dream.

By the time Friday rolls around, you’re out of juice. You drag your feet heavily on the way to work on Saturday [because the idea of a half-day at work is still alive and well in India], you droop dramatically over your workstation and you hope against all the signs that you’d be back home before tea. By the time you do get home, you’re so freaking tired that you kick off your shoes, wolf down something that looks a lot like lunch and hit the bed. 24 hours later when you manage to wake up, the weekend is over. Your mother looks relieved because sleeping for hours like the dead made her half-suspect that you were suffering from a deadly brain disease [apparently she had been poking her head around the study-room door, where I'd made my makeshift bed, every hour or so to see if I'd started foaming at the mouth]. And before you know it, another sucky Monday comes bounding through your door with a sneer plastered all over its pock-marked face.

Before you know it, you’ve ignored your loving food blog and its readers for a whole week. You haven’t baked or cooked or even eaten well for quite sometime and no amount of cake can pacify your stress. Under such situations, you need something darker and deeper. Something that makes your teeth work and jolts your taste-buds awake and sends a large consignment of sugar to your half-asleep brain. You need brownies. With vodka, no less.

I made these at 1 am in the morning. When else would I have had the time?! But the good news is, these are the kind of brownies that can handle late night pressure. In fact, to be completely fair, all kinds of brownies can handle late night pressure. I have a sneaking suspicion that brownies were invented just to handle high stress, wild-eyed-frenzy-I’m-mad-enough-to-bite-you sort of situations.

These come from Donna Hay and are spiked with vodka – which is an obvious after-effect of having a half-empty bottle of Smirnoff that somebody forgot to put away, sitting on your dining table. They’re sweet, fudgy, intensely chocolate-y, immensely satisfying and come embellished with sea salt, which is exactly how I take my brownies, thank you.

1 am Brownies with Vodka and Sea Salt
brownie recipe adapted from Donna Hay

150gm (1 1/2 stick or 3/4 cup) of salted butter
3/4 cup unsweetened natural cocoa powder
1 cup granulated sugar [try loosely-packed brown sugar like Demerara]
1 tbsp instant coffee granules
3 eggs
1/2 cup all-purpose flour
3 tbsp vodka
Sea salt, to sprinkle on top

Grease and line a brownie pan an pre-heat oven to 170 deg C. In a pan, on very low heat melt the butter. Once the butter has melted, stir in the sugar, cocoa powder and coffee. Take the pan off heat and stir vigorously for about a minute to bring the temperature down a little. Whisk in the 3 eggs till no white or yellow streaks remain. Add flour and vodka and whisk again. Pour into the brownie pan and bake for 20-25 minutes till a toothpick inserted into centre comes out slightly greasy. Let the pan cool completely, before cutting the baked batter into pieces. The brownies taste even better after an hour-long spell in the refrigerator. Serve either dusted with sugar or with sea salt sprinkles on top [preferred].

13 Comments
by Amrita on 28.05.2012  •  Permalink
Posted in Baking, Cakes, Chocolate, Desserts, Food, Photography, Writing
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Posted by Amrita on 28.05.2012

http://thesubjectivist.net/2012/05/28/embellished-with-sea-salt/

how light and turmeric-y the curry is

Some days require plain curry and warm rice. And that’s it. You don’t need jewelled bread or cream-crowned cakes.

You turn on the air conditioning, look out at the setting sun and wait for your brother to finish laying the table.

You know it’s going to be good when you see you father making his way towards the table with the TV Guide tucked under his arm. He is excited about tonight’s cricket match. He has already set up the living room for his friends. He sits at the table and immediately he and my brother start having an animated discussion about the best batting lineup in the league.

My mother draws the curtains. Its hot and way too sunny for anyone’s comfort.

And then you dig into lunch.

Its a lunch of steamed rice and yellow chicken curry. It makes you forget about weekend cupcakes and makes you wonder why you ever needed a multi-layered birthday cake.

I chat a little with my family. We talk about summer fruits. My mum says she needs a smoothie a little while later. My brother says he needs fried chicken. Who on earth needs fried chicken when its a 100 degrees outside, I chuckle out loud. But mostly we concentrate on how light and turmeric-y the curry is.

The curry in question is your typical Indian chicken curry, except that it’s softened with yogurt and doesn’t have the resonant smokiness of garam masala. It also has one of my favourite ingredients – fenugreek. I cannot tell you enough about the magic of fenugreek, seeds or leaves or ground or anything.

You know how one of the best things in the world is the sound of bacon sizzling in the pan? The sound when it hits the hot pan? And then the second best thing is the smell of sizzling bacon reaching your nostrils?

Well, cooking with fenugreek is like one of those things. It looks unassuming. Not homely like spinach or surly like kale. It’s not as sharp as rocket or versatile like basil. But it’s a small piece of heaven alright. It hits your curry and then after a few seconds you get this really strong urge to dunk your head into the boiling curry just so you can take in all of its aroma.

Instead, you raise our nose, take a loooong breath and wait for lunch.

Yellow Chicken Curry with Fenugreek

500gm chicken breast pieces, or 4 chicken breast cut up in 1-inch cubes
3/4 cup of natural yogurt
1 tbsp ghee or vegetable oil
2 small onions
1 tbsp of garlic paste
1 tbsp ginger paste
1 tsp of turmeric powder
1/2 tsp of red chili powder [more, if like us, you can handle the heat]
1 tbsp tomato puree
2 tsp dried fenugreek leaves
Salt, to taste
Chopped coriander leaves or parsley leaves, to garnish

In a large bowl, mix the chicken well with the yogurt. Make sure all the pieces are coated well with yogurt. Cover with cling film and rest in the refrigerator for 2-12 hours. Quarter the onions and blitz them in a blender along with a tablespoon of water, till it turns into a paste. You might need more water than a tablespoon.

Heat ghee/oil in a skillet. Add the onion, garlic and ginger in and stir on high-heat for about 3-4 minutes or till the mixture starts to turn colour. Add in the turmeric and chili and stir for a couple of minutes more. Lower the heat to medium. Add the chicken along with its yogurt-marinade and tomato puree. Cover and cook for 10-12 minutes or till you cut open the biggest piece of chicken and it’s all white in the center. If the curry looks too dry, add a few tablespoons of water to i and let it cook for 2 minutes more. Add the fenugreek leaves and season with salt. Stir for a minute and take it off heat. Garnish with leafage and serve with steamed rice.

9 Comments
by Amrita on 16.05.2012  •  Permalink
Posted in Chicken, Family, Food, Photography, Poultry
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Posted by Amrita on 16.05.2012

http://thesubjectivist.net/2012/05/16/how-light-and-turmeric-y-the-curry-is/

make our summer

There are a few things you are never allowed to do in my house. You never turn away a puppy who comes sniffing for attention. You never run out of chocolate. And you do not ever say no to a cupcake.

I don’t want to be too strict because I have been away from this place for sometime – a total of five days, to be exact. But I do hope everyone’s OK with that cupcake-rule because that’s what we’re enforcing at breakfast today.

Actually those are what we had for Mothers’ Day yesterday. And we stashed a few in the freezer for inevitable next-morning-consumption. Even when we’re mostly a family of salty-breakfast eaters.

Saturday afternoon I returned from work to a refrigerator chock full of Gulabkhas mangoes, so called because of its rosy flavour and blushing skin. Gulab is “rose” in Hindi. Now many people will tell you many things but believe me when I say that you haven’t had good mangoes if you haven’t had any from India. We are, after all, the fruit’s parentage. We’ve loved it, grown it, named it after ourselves and shared it with the world. We eat them skinned and whole, we slice them, cube them, juice them, puree them, stew them into chutneys, fire-roast them into drinks, dry them into pickles and in this case, fold them into flour and semolina to make cupcakes.

Mangoes basically make our summer.

OK. So I’m a messy cupcake-batter pourer. Read on please.

The cupcakes start innocently enough with softened butter added to whipped eggs and sugar. A mixture of flour and semolina is dumped in. And then shredded mangoes are folded softly into the batter. In the end, the cupcakes while warm get cloaked in a film of ganache. After a short spell in the cool, when the ganache pauses mid-drip, there’s nothing else left to do but to eat them. The semolina adds a bit of unexpected crunch to the cupcakes. Unexpected because I had expected it to bake as well as the flour does. It was quite a pleasant surprised punctuated only with bits of jelly-like mangoes.

The recipe also allows you to adjust the sugar content depending on the sweetness or tartness of the mangoes you use. Normally I would go with a whole cup of granulated sugar. But Gulabhkhas is sweet. Sweet with multiple e’s. And so I reduced the amount of sugar to 1/2 cup and 2 tablespoonfuls worth.

Mango and Semolina Cupcakes with Chocolate Caps

Note: Choosing mangoes can be a tricky thing for first-timers. Try choosing ones that have hints of red and yellow to them and those that smell sweet when you sniff their navels (the point where they’ve been broken from the branches). Be careful while blitzing the mangoes – you don’t want a purée, you want shreds.

1 cup all-purpose flour
1/2 cup semolina
Pinch of salt
2 tsp of baking powder
3 eggs
1/2 cup + 2 tbsp granulated sugar
120gm (or approx. 1 stick) unsalted butter, softened to room temperature
1/2 tsp of pure vanilla extract
1 cup mango cubes (approx 1 1/2 to 2 medium-sized mangoes)
Try this for the ganache

Combine, flour, semolina, salt and baking powder in a bowl and mix with a fork. In a large bowl, beat the eggs with an electric beater for 2 minutes till foamy. Add the sugar in three parts while beating constantly till the mixture has doubled and is pale. Beat in the butter till no lumps remain. Pulse the mango cubes briefly in a blender/processor till they’re disintegrated but not puréed. Dump in the flour-semolina mixture along with the mangoes into the butter-egg batter. Fold till the mixture just comes together. Do not overwork the mixture. Cover the mixture with cling film and rest at room-temperature for 15 minutes.

Pre-heat oven to 180 deg C. Line a cupcake tin with wrappers and using two spoons or an ice-cream scoop, divide up the batter into each wrapper. Bake for 20-22 minutes till the tops are slightly cracked and a toothpick inserted in the centres come out clean. Cool the cupcakes on the rack. Top with a thin layer of ganache and cool in the refrigerator till the ganache sets. Serve.

13 Comments
by Amrita on 14.05.2012  •  Permalink
Posted in Baking, Cakes, Desserts, Food, India, Photography, Writing
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Posted by Amrita on 14.05.2012

http://thesubjectivist.net/2012/05/14/make-our-summer/

lately

I like lists. They make me feel like I’m all grown-up. Even when I never seem to able to follow them to a tee or most of my wishes just stay wishes. Here’s what I’ve been loving lately.

- Breakfasting with my brother. Try the eggplant and tomato hash or the tuna and potato salad.

- Homemade ginger wine for sweltering summer days. For those who are equipped.

- Someday I want to own a community kitchen and host community dinners. Someday. So far I have this for inspiration.

- Bengalis have a particular soft corner for bone marrows. On my to-try list.

- Milk bottle measuring cups from Anthropologie. How cute are they?!

- This bag from Saskia Diez. Repeat after me. Synthetic.Paper.Bag.

- My current crush – Lillie from Butter Me Up Brooklyn.

Have a happy day people!

2 Comments
by Amrita on 9.05.2012  •  Permalink
Posted in Design, Food, People, Photography
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Posted by Amrita on 9.05.2012

http://thesubjectivist.net/2012/05/09/lately/

pots of serious indulgence

Any dessert that starts with chocolate and cream can only be a good thing. One of those things that demand immediate and undivided attention. And alcohol.

After a lot of marinating in butter, re-usage of leftover tamarind sauce and coming up with a very Taylor Swift-esque post title, we ended the weekend with another potluck featuring Arpi’s chicken makhani that made me weep with pleasure, eggs in mustard sauce and some more rosogollas [as if we weren't Bengali enough the first time around]. And Sunday morning the only way I was able to get out of bed was the promise of Tums with a glass of water.

But the only thing that can cure over-indulgence, dear readers, is more indulgence. In the form of cream. With chocolate. And cognac. In a dessert that’s brazenly named Pot de crème. As if a pot of cream is the most natural thing to eat in the world. I don’t think any other dessert comes with a in-your-face name like that. Pot of cream. As simple as that. Take it or leave it.

In my world that is ruled by quickies such as chocolate mousse and cocoa, waiting around for something that require the setting up of a bain marie, or needs about an hour in the oven and then a couple of hours more in the refrigerator to set, can be voluminously unattractive. But the idea of a luscious pot de creme has been in my mind for quite sometime. More accurately, since Nik (of A Brown Table) posted an unbaked version of rose and almond pot de crème. Rose and almond. It sounds like something ancient Indian royalty would have for breakfast.

But anyway. That happened more than a month ago. And now this. The idea has finally culminated. I, apparently have no problems with delayed gratification.

These pots de crème start ordinarily enough, by heating milk and cream together, followed by the addition of chocolate and the whisking in of eggs. And then comes the cognac. Anything majorly chocolate is always a blank canvas for creativity. And normally, I like that. I like adding chilli to my chocolate. Or the occasional citrus. Or nuts and berries. But these pots are devoid of such froufrou-ness. They are serious, snooty and formal. They take 40% alcohol and they can hold their drink quite well, thank you.

Chocolate and Cognac Pots de Creme
adapted from a recipe by Stefano Faita 

120gm (4oz) dark chocolate (60-70%)
3/4 cup double cream
1/2 cup whole milk
Yolks from 3 large eggs
Pinch of salt
3 tbsp of cognac
Whipping cream, to garnish

Pre-heat the oven to 170° C. Place 4-6 small ramekins/cups into a baking tray with high edges. Chop the chocolate and sit aside. Heat the cream and milk in a saucepan till the mixture just starts to bubble up. Don’t let it boil over. Add the chopped chocolate to this mixture and stir till the chocolate has melted and the mixture is smooth. Let it sit for a minute. Meanwhile in a separate bowl whisk the egg yolks with a pinch of salt till pale. Pour in the chocolate-cream mixture into the yolks whisking continuously. Stir in the cognac. Strain into ramekins, cups or moulds. Fill up the baking tray with boiling water till the water comes half-way up the sides of the ramekins. Loosely cover the entire tray with foil and punch a few holes in it with a fork. Bake for 50-60 minutes or till the edges are set and the centres are still wobbly. Take out of the water and cool for 30 minutes before popping them into the refrigerator. The pots need to set in the fridge for at least a couple of hours before serving. For best results try chilling them overnight. Serve with softly whipped cream or with sea salt sprinkled on top.

10 Comments
by Amrita on 7.05.2012  •  Permalink
Posted in Baking, Chocolate, Desserts, Food, Photography
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Posted by Amrita on 7.05.2012

http://thesubjectivist.net/2012/05/07/3743/

she made us cocktails and i made clouds

I’m writing to you in the wake of dirty dishes and all I have to say right now is that my mother, in one word, is amazing.

Back in April of 2003, when she and my father dropped me off for my first day of college in Gujarat, she was understandably emotional but bravely supportive, exactly what is expected from all mothers I suppose. That evening they took the train back to Bengal. A 2000 mile journey that spans over 24 hours. I wasn’t told what happened on that train.

A couple of years later, when I came home for another term-break loaded with unlaundered clothes that smelled of plaster, my dad revealed that she had cried like a baby on the train. She’d been so loud and broken down that women from other seats and sleepers had come over to soothe her. Yes, well. That’s how she rolls, people.

You would love her really. All my friends do. She happens to be ten times cooler than I am. Always was and always will be.

She loves milk chocolate, tiger prawns in coconut curry, entertaining [she's a champion at it], white wine and slow dancing with my father. When it comes to personalities, she’s my brother’s mother while I’m my dad’s daughter. She fed me rice pudding for breakfast every day for the first ten years of my life. She packed chicken sandwiches for my entire class for every school picnic that I attended. She had to wake up at 4 in the morning to do it, but she didn’t mind. She routinely forgets to save receipts and bills, a habit she hasn’t been able to kick in spite of my fathers angry huffing and puffing. This has been going on for years so we’ve sort of given up hope. She has a great eye for design, firmly believes that all pasta should be buried under white or red sauce and last Tuesday, for the first time in her life, she made us cocktails.

Tuesday’s dinner was a potluck. It was 1st May and a bank-cum-national holiday. And where I come from, we go mad when a holiday falls in the middle of a busy week. One of us runs down to the local eatery and places and order for 50 pieces of deep-fried scotch eggs. Another one would dally over to the neighbourhood sweet shop and return a few minutes later heaving under three boxes of rosogollas. One of my mother’s friends would pull a fish number out of her kitchen. The men would nod and grunt over what alcohol to choose. I am asked how many of my friends are coming over. And will they be bringing any food? If so, then what exactly will they bring? Can anyone of them pick up some bread on the way over? And will I be making something for dessert? These are the days I’m going to miss when my bosses send me back to London.

My father, being the resourceful man that he is, pulled out a bottle of Rémy Martin that was hidden way behind in the drinks cabinet. He wasn’t extremely happy about it – I think he was secretly saving it to serve to the Queen someday – but he thought it wise not to dampen everyone’s holiday moods. And while we were debating on how much ice we’d need or how many bottles of soda, I suggested making cocktails out of it. If you’ve ever visited the Rémy Martin website, you’ll know why. And to everyone’s surprise Ma offered to make them. That woman is full of surprises half the time. And for the other half she never knows what she gets into.

I’m more than ecstatic to report that she was awesome at it. AWESOME in italics and bold and caps.

We decided on French Mojitos and for the first half of the evening she dealt out icy glass after icy glass like she’d been doing it for years. It was totally worthy of documentation. Cuban barmaids, you better step it up.

And for my part, this is what I brought to the party.

There’s nothing ground-breaking about meringues. We all make them. Eat them and crumble them into wherever they’ll fit. These come from a pavlova recipe by Flo Braker which was adapted by Shuna Fish Lydon who featured it on Elise Bauer’s site. They’ve traveled a long way.

These meringues go in cloud-white and come out cloud-white on the verge of tanning, as if their day on the beach was cut short. They’re good with anything, from molten chocolate to jams to lightly whipped cream to summer berries. A word of advice – these meringues are not the kind you would want to crumble into desserts like Eton Mess. These are crackly on the outside and marshmallow-y inside. So keep them safe from unwise use.

Lime-scented meringues with chocolate
adapted from Shuna Fish Lydon via Simply Recipes

The recipe doubles easily. You can replace vinegar and lime juice together with 1/2 tsp of cream of tartar. If the eggs are straight out of the refrigerator, soak them in warm water for 10 minutes before cracking the shells.

1 tsp vanilla extract
1/2 tsp white wine vinegar
1/2 tsp lime juice [see head note]
2 tsp cornstarch
3/4 cup granulated sugar
Egg whites from 3 large eggs, at room temperature [see head note]
Pinch of salt
100 gms [4 oz] of dark chocolate [or any kind really], optional
Berries, compotes, syrups, whipped cream to garnish, optional

Place rack in the middle of the oven and pre-heat the oven to 160 °C. Line a baking sheet with parchment paper. Pour the vanilla and vinegar (if using) into a small cup. Stir the cornstarch into the sugar in a small bowl. In a large bowl, whisk the egg whites, [cream of tartar, if using] and salt. Using a stand mixer or electric beaters would be ideal. Start on low and slowly increase the speed till the soft peaks appear. This takes about a 2-3 minutes.

Increase speed to medium-high, slowly and gradually add in sugar-cornstarch mixture. A few minutes after these dry ingredients are added, slowly pour in vanilla and vinegar [if using]. Increase speed a bit and whip until meringue is glossy, and stiff peaks form when the whisk is lifted. This takes about 5-6 minutes. Spoon – I used 2 dinner spoons – the meringue onto the parchment in small portions that stick out at points, like in the photo. You could pipe them on if you want, but I prefer mine to be irregular.

Place baking sheet in the oven. Reduce oven temperature to 135 °C. Bake for 50-60 minutes or until the meringues are crisp, dry to the touch on the outside and white. It should not be tanned. The insides should be marshmallow-y. Check on meringues when they’ve been in the oven for 30 minutes. If they appear to be taking on color or cracking, reduce temperature 25 degrees, and turn pan around. Gently lift from the baking sheet and cool on a wire rack. Serve with chocolate drizzled on top or with berries and cream and so on. Goes well with a generous dose of cognac!

The meringues will keep in a tightly sealed container at room temperature, or individually wrapped, for up to a week if your house is not humid.

16 Comments
by Amrita on 3.05.2012  •  Permalink
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Posted by Amrita on 3.05.2012

http://thesubjectivist.net/2012/05/03/she-made-us-cocktails-and-i-made-clouds/

a cocoa that’s not kidding

I don’t really know where to start with this post. My fingers are poised over my keyboard and nothing. Which is a dead serious issue because I always have a lot to say about chocolate. A lot. Always.

Maybe we need some visual aid. So tada:

Yes, we are messy hot cocoa drinkers and yes, that’s my carpet.

You see, as per The Unwritten Rule, the world is also divided over hot chocolate and hot cocoa. And I may try from time to time to dismiss any such argument casually, but I am well-aware of the fact that there is a specific, if not a significant, difference.

I am also aware that I may be committing heresy right now – in the middle of sweat-drenched and colour-vibrant spring I’m giving you something that is more suited for chilly winters, stormy nights, toes under blankets and heartbreaks. What am I thinking.

But excuse me while I lift my head from a puddle of chocolate long enough to explain, which is again ironic, because chocolate doesn’t really need any explanation. I’ve always thought that hot chocolate is an adult drink and hot cocoa is its juvenile version. Hot chocolate is sophistication personified while cocoa runs around the playground throwing Frisbees. Hot cocoa is a make-do when there’s no chocolate around. It’s the drink you sip, take a look at and then ask “Who are you kidding?” Which leads me to say that it’s a drink you make when there are children around. Or more officially “it’s what Flopsy and Mopsy and Cottontail had for supper if they were good little bunnies“.

If that’s the case, then today’s recipe is going to be a mind-changer. I have already done a lot of mind-changing since I’ve started writing this blog so I think it would be safe for me to add this to the list. You can try history, health or even quantum physics but I don’t need much convincing on the topic of adding chocolate to warm milk. In all honesty, I was craving hot chocolate but a tin of cocoa rolling around very visibly and noisily on a pantry shelf can inspire an alternative version. Provided that you’ve ruled out the urge to make a chocolate cake or a cocoa cookie of some kind. I remembered spotting a hot chocolate recipe in Max Brenner’s book, one with a blatantly catty title: Wannabe French Hot Chocolate. How can I ignore a recipe with a name like that? I might have smirked to myself as I read it.

I also might have snorted loudly while I went through the recipe because it had seemed deceptively simple to me. It calls for cornstarch and eggs instead of cream. True to its name, it involves dark chocolate. It also involves a lot of pouring, stirring and bowl-changing. Like I said, not simple. Max Brenner, are you listening?

So on Saturday, I set off trying to mold that recipe around cocoa powder instead of chocolate chips. In other words: over the last three days, dear readers, I’ve had approximately six cups of hot cocoa and two cups of cold cocoa that ranged from lovely to not lovely. Cocoa tinted with red-hot chilli powder to ground cardamom to those with floating caps of whipped cream. Some with cornstarch and others without. And all that because I wanted to bring you a formula that I think works best. I obviously take my job here very seriously.

Hot Cocoa
inspired from Chocolate: A Love Story by Max Brenner

2 cups of whole milk
1/3 cup of natural unsweetened cocoa powder
1/4 cup of brown sugar (Muscovado is preferred)
1 tsp of vanilla extract
1/4 tsp of dried red chilli powder
2 eggs

Whisk the two eggs in a large bowl and set aside. In a sauce pan combine the rest of the ingredients except vanilla, and heat till the sugar dissolves and there are no lumps of cocoa left. Let the mixture start to steam. Take it off the heat and start pouring it into the whisked eggs. Whisk continuously while pouring. Return the milk-egg mixture to the sauce pan and set it on medium heat. Stir the mixture continuously with a wooden spoon till it comes to a full boil. The mixture should have thickened a bit by now, like a semi-custard. Take the pan off heat and stir in the vanilla. It’s important to strain the mixture into cups/mugs before serving. Straining removes the graininess if any. Serve just as it is or with dollops of whipped cream. I find that this cocoa tastes even better right out of the refrigerator. To store, the hot cocoa can be strained into a flask and kept warm or pour into a lidded jug and pop it into the fridge where it will keep for 2-3 days.

P.S.:- I keep wondering who prefers what. I can’t get over hot chocolate while I have friends who swear by hot cocoa. Is it a taste thing or a memory-attachment thing? Which side are you on exactly?

10 Comments
by Amrita on 24.04.2012  •  Permalink
Posted in Chocolate, Food, Photography
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Posted by Amrita on 24.04.2012

http://thesubjectivist.net/2012/04/24/a-cocoa-thats-not-kidding/

caramelized in ghee

I’m a woman of my Word. Well, most of the time.

There are times when my Word falters a bit. And then there are those times when it just trips and falls flat on its face. These usually include times when either one of the following are involved: chocolate, broken china, last slices of cake, scratches on my dad’s car and remembering to share recipes.

But I come here today to redeem myself. Armed with not one but two recipes. Two, people. Two infuriatingly easies that have been previously tried and tested at least a million times in all my kitchens. All 12 of them.

The first one is something I’ve promised to you before – a pile of something that looks very questionable on a plate. Caramelized onions. The other jam. The almost-condiment that sweetens a tart and adds depth to a soup. The second one is an application of the first. A heavily hybrid dish that kept me well-fed during my student years.

As much as I would like to rhapsodize about the kind of pleasure you can get from slowly cooking the pungency out of onions, I simply cannot. I’m sleep-deprived, facing a long day at work and I’ve already had a bit of a hard time getting here today. And as much as I would like to spend quality time with you teaching you about  how to feel like a grown-up spreading this onion jam on your sandwich bread instead of mayonnaise - believe me, that’s what I want more than anything right now - I must keep it short today.

caramelized onions in ghee and braised chicken

Onions Caramelized in Ghee and Braised Chicken

Note on ghee: Good-quality ghee can be found in the ‘Indian’ aisle of any supermarket or in Indian grocery shops. The ghee is what’s special about these caramelized onions, but if you can’t find it at all, you can substitute it with unsalted butter.
Note on wine: It’s not like there are no caramelized onions without port or anything. But I find the use of Tawny port here adds a considerable amount of mellowness to the onions. I used a cheap Ramos-Pinto but I’m flexible on the brand or type of port that you want to use. For a much lighter flavour try Rosé wine. Here’s a great discussion on port wines.
Note on saltiness: The braised chicken dish already used soy sauce and fish sauce which add saltiness, hence the use of salt to season the dish at the end is completely optional and up to taste.
Note on cooking time and consistency: Secondly, the amount of stock you add initially (1 cup) is the liquid the chicken cooks in. The end result of this dish can be manipulated by adding more stock. If you want the gravy to be broth-like I suggest adding a cup more of stock. In which case, add the stock and cook for 5 more minutes. If you want the gravy to be sticky and thick, boil off the juices on high heat in the end, after the chicken pieces are fully cooked.

For the Caramelized Onions:

2 tbsp of ghee (see head note)
5 medium-sized red onions, sliced
1/4 cup of port wine (see head note)
1 tbsp of white wine vinegar
2 1/2 tbsp of granulated sugar
Salt, to taste

Heat ghee in a pan and wait for it to melt. Add the onions and sauté for a minute. Turn down the heat to low. Cover and cook for 15 minutes. Add wine, vinegar and sugar. Stir to mix. Cover and cook for 30 minutes. Check to see if there’s too much liquid in the pan. If there is, keep the lid off and turn up the heat to medium. Season with salt. Keep stirring taking care that the onions don’t stick to the bottom of the pan. They’re done when the mixture sticks together in a loose lump and deep amber in colour.
Caramelized onions are best on galettes and tarts or spread slightly warm on bread. In an airtight container, these will keep for a 8-10 days in the refrigerator.

For the Braised Chicken:

2 tbsp of vegetable oil
500 gms of boneless chicken pieces
1 tbsp minced ginger
1 tbsp minced garlic
3/4 cup of caramelized onions (recipe above)
3 cloves
1 tbsp of fish sauce
1 tbsp of honey
3 tbsp of dark soy sauce
1 cup (240ml) of chicken stock + more, if needed [if unavailable, substitute with plain water]
Chopped coriander or red chillies, to garnish
Salt and freshly ground black pepper to taste (optional, see head note)

Heat the oil in a pan and saute the minced ginger and garlic for a minute just to take the rawness out of them. Add the chicken pieces and saute on medium-high heat till the edges start to colour. Stir in the caramelized onions, cloves, fish sauce, soy sauce, honey and stock. Stir to combine. Cover and cook on medium-low heat for about 15 minutes.
After 15 minutes, uncover the pan and cut the biggest piece of chicken in half. If it’s cooked - no sign of pink in the centre –  then take the pan off heat and season with salt and pepper. If not, then return the chicken to the pan, add more stock if needed - you don’t want  the bottom of the pan to be burnt – and cook for 5-10 more minutes or till the chicken has cooked through. Season with salt and black pepper. Keep in mind that the soy sauce and fish sauce has already made the dish salty. Garnish with chopped coriander leaves or red chillies and serve over steamed rice.

 

4 Comments
by Amrita on 19.04.2012  •  Permalink
Posted in Chicken, Food, Photography
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Posted by Amrita on 19.04.2012

http://thesubjectivist.net/2012/04/19/caramelized-in-ghee/

a peanut butter milk tart that came to dinner

There are a few questions that when asked can make one deliriously happy.

“Will you bring dessert?” is one of them.

And if you’re anything like some of us over here, it is just one of those questions that grabs a handful of ants and shoves them into your pants.

Questions like these either send you running for the cookbooks or groping for your laptops. And I’m more than happy to oblige. They make you feel like life is going to be just great.

The weekend before last when I was dreaming of lemon tarts, my father’s friend, whose name could twist your tongue easily and hence will be known as Uncle D, expressed his excitement that I was going to be in Kolkata for our Bengali New Year’s celebrations. Yes, we Bengalis have our own Calendar. And yes, we celebrate our own New Year’s. With new clothes (!) and believe it or not, more food.

Now, by every standard in the book, Uncle D is an accomplished home cook, a lawyer, an aspiring guitarist, an expert celebrity impersonator and an incomparable biryani maker. He is another one of those people who make my parents’ social circle ten times cooler than mine. And for him to ask me to bring dessert is nothing short of flattery really. He told me he’d made up his mind while digging into Meghna’s birthday cake and decided that a two-week notice for the New Year’s dessert was only fitting. I have a big grin on my face as I’m typing this. That’s how much I love taking dessert along with me for a party.

As a general rule, parties involving hardcore Bengalis always involve Indian sweets or ice-cream rather than full-on desserts. Cakes are called upon for birthdays and anniversaries. Tarts and puddings are not even considered. So naturally, I started off by holding an audition for cakes. Always a good place to begin.

First came the coffee cake that had made everyone coo. Then came thoughts of berry-infused cakes and upside-downs. Wizenberg’s banana bread looked promising for sometime. Under the pressure of all my kind-heartedness [and a secret desire to make boiled pastry again] I decided to give tarts and pies a chance too. A chocolate ganache tart popped into mind. It seemed like a safe bet. Gordon Ramsay’s Chef’s Secrets lay on my table offering up a suh-weeet looking orange and passion fruit something-something. I even resorted to my well-practised hobby — returning to the refrigerator at regular intervals, opening its door and staring into it, hoping that some interesting fruit or flavour would materialize out of sub-zero air. And it did. After about three or four failed attempts. Peanut butter.

Technically this is a tart with peanut butter in it. Even more technically, it’s a PB & J tart. PB & J is a reasonable sell as far as the best of us go, but I’m afraid that it might not sound as intriguing as it tastes. So let’s just be fancy and call this a Peanut Butter Milk Tart with a Blueberry Preserve Glaze. Oooooh.

It’s not your normal heat-peanut-butter-and-spread-it-onto-a pastry-base kind of simpleton. I wouldn’t do that to you. Instead, it starts with a peanut butter custard, made out of a hot milk-PB mixture that’s whisked into eggs and baked till set. Slap on a thin layer of your favourite jam, blueberry in this case, and huzzah!

But apart from normal tart behaviour, this one also teaches you something – hot peanut butter and milk do not taste good. And I don’t know about you, but in my world, that is a life lesson I learnt the hard way.

Peanut Butter Milk Tart with Blueberry Jam Glaze

I forked into the tart before it had a chance to cool completely and was immediately hit by disappointment. It was warm, of course, and tasteless. I could taste the peanut as if it were a ghost of itself. Faint and almost non-existent. I smeared a bit of jam on and took a second bite. It tasted only marginally better. Faced with such heartbreak and the need to hatch an emergency plan, I shoved the tart back into its tin and into the refrigerator and shuffled off to relieve my cranky mood. A couple of hours later I returned to the tart trying to think of a way to salvage it, which I was half-hearted about. But I was in for a surprise. The filling had set beautifully. It melted on my mouth like butter and delivered a well-placed punch of peanuttiness! All it had needed was some chill time.

Peanut Butter Milk Tart with Jam Glaze

Peanut Butter Milk Tart with Jam Glaze

This tart definitely definitely needs at least an hour of chill time in the refrigerator. Try to keep yourself away from digging in while the tart is warm.

For the tart crust I used this.

For the filling and glaze:
3/4 cup of smooth Peanut Butter
1 cup of whole milk
1 tbsp of granulated sugar
2 eggs
1/2 cup of your favourite jam  or preserve [I used a Bonne Maman blueberry]

Pre-bake the tart crust and let it cool.
Whisk the eggs in a large bowl. Keep aside. Heat peanut butter, milk and sugar in a saucepan till the peanut butter has melted and combined well with the milk and the mixture starts to bubble up. If it looks grainy, don’t worry, it’ll come together when mixed with the eggs. Remove from heat and whisk the mixture into the eggs. Whisk continuously so the eggs don’t scramble. Let the mixture cool.

Pre-heat the oven to 180 deg C. Pour the PB-milk mixture into the tart crust. Make sure to pop any bubbles that might appear on the surface. Bake for 15 minutes or till the filling is set. The centre won’t be too soft to the touch and the edges will have puffed up very slightly. Cool the tart completely in its tin.
Warm the jam/preserve slightly and spread over the filling.

Chill in refrigerator for at least 1 hour or ideally 2 hours before serving.

  

16 Comments
by Amrita on 16.04.2012  •  Permalink
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Posted by Amrita on 16.04.2012

http://thesubjectivist.net/2012/04/16/a-peanut-butter-milk-tart-that-came-to-dinner/

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