Nothing inspires me more than an early morning stroll into the kitchen garden with a cup of tea in hand. I am eager and excited to see what God’s gift is waiting for me there! So last weekend when I sauntered into the garden, I saw this marvellous treat waiting for me there! The strawberry patch had these vibrant red beauties screaming to be plucked! My first reaction was to pluck out a juicy red one and plop it into my mouth. As I was savouring it, at least a dozen ideas flooded my mind as to what I could do with the handful of strawberries that were ripe. I had to remind myself that I was at my farmhouse away from the city where I had only a limited number of ingredients and no fancy kitchen equipment. And that is when this idea of making this old classic called Strawberry Romanoff dawned on me! Continue reading “Strawberries Romanoff”
Every year in the season of strawberries, we make our annual trip to Mahabaleshwar, a hill station in the proximity of Pune. For me, apart from the strawberries and mulberries that grow there, honey sold in Mahabaleshwar is also a big attraction. Honey bee farming happens in the jungles of Western Ghats and Mahabaleshwar is a seat for Directorate of bee-keeping. So when I walked into the Government shop selling honey, I realised that they had a variety of honey based on the type of trees on which the bee-keeping happens. My interest in honey stems from the fact that it is probably the oldest sweetener used in cooking and baking long before sugar was invented. This blog is not just about honey, it is also about all the sweeteners in syrup form. Continue reading “Sweet syrups used in Baking”
In one of my previous blog, we had discussed about different types of wheat flours and how to choose the correct one for your dish. This blog is all about different types of sugar used in baking. We cannot imagine our lives without sugar. Statistically, I do not know how the world is divided between people who have a sweet tooth and people who don’t. But going by the statistics in my family, I can safely say that the haves exceed the have nots by a whopping margin 🙂
Sugar is often associated with craving. Sweet is one of the important tastes amongst the five different tastes that our tongue can identify. Long before, honey was used as the natural sweetener before the discovery of sugar. It is said that, Indians can take the credit of discovering how to crystallise sugar during the reign of Gupta dynasty way back in 352 BC. Pastry industry was revolutionised once the sugar entered European markets. So why is sugar important in baking? What are the different types that can be used in baking? How do we decide which sugar to use in a particular recipe? Well these are some of the questions I will address in this blog.
I had made my love for bread known in one of my earlier blogs in which I wrote about the Czech sweet pastry called Trdelnik. This time, it is all about the Italian festive bread called Panettone.
When I conduct workshops on baking, I get a lot of questions about the use of ingredients. Every ingredient used in a recipe has a definite role to play. It has certain behavioural characteristics that one needs to understand. Hence, I thought why not write a blog about introduction of the commonly used ingredients in baking? As the topic is so vast, obviously it will be a series of blogs. This one is all about the flour!