This time it’s this beautiful, luscious, simply easy, smooth cheesecake with a hint of this naturally enhancing matcha and a rich cardamom flavor hidden. Add the Toffifay, the caramel hazelnut chocolate treat to elevate the dessert. One bite of this will make you want to stop and think of every little thing you have just experienced. Then you might not want to stop at one slice:)
For the love of chocolate, Matcha and all things pretty.
For me the end of winter is all about open windows, fresh chilly air, full of grassy smell and leaves scattered everywhere. The mild heat from the fireplace spreading around, and snow on the mountain tops slowly melting away. Water dripping from the windowsill, a strong desire to wear a lacy dress and wander the vintage streets, camera in one hand to take pictures of the beautiful green mountains. A hope for something new, something fresh and something beautiful.
“Alcohol and desserts are pretty great on their own. When combined, the results are often epic”. – Ash
Diwali is right out the corner. Colors, lights, fireworks, clothes, family, friends, parties, dancing, and, of course, we can’t forget about the food. There is so much food and sweets. I love the spirit of this festival. It has the spirit of coming together, laughing over mugs of coffee and tea, snacking, and just relaxing. One of the specialties of Diwali is the snacks that are prepared days before the actual festival…
It’s summer here, and it’s monsoon season in India where I am right now. Monsoon in Bangalore is beautiful. The weather is quite perfect, not too cold or chilly. It rains, but not crazily. Being here, travelling around, and trying different foods is an amazing feeling.
There’s a huge selection of food here. From the authentic Karnataka Ragi Roti (finger millet tortilla) to a Belgian waffle flavored with rich Indian spices, everything is easily accessible.
The palette right now is wide. The ice cream flavors are numerous, with wine ice cream, cherry-mango ice cream, and butterscotch pistachio ice cream. Throughout my childhood years, I don’t remember having fruit based ice creams or desserts at all. It wasn’t that popular then. The ice cream that were fruit based were probably artificially flavored, so it was a natural instinct to go for the nutty cardamom or saffron ones. It’s all so different now.
Although I do like the fruit ones, I still have a strong bond to the ones I grew up with. This is one of them.
Who wouldn’t like a luscious, smooth, sweet nutty ice cream? We Indians have a strong relationship with cardamom. The no churn was a popular method to make ice cream, since regular households didn’t have an ice cream machine then. I stuck to that method with slight changes after seeing Nigella Lawson’s Popular No-Churn Ice Cream.
This is one of our favorite flavors and it works so well together. I made cones using my recipe for Pizzelle.
Have a lovely week my friends!!
5.0 from 3 reviews
Pistachio-Coconut Cardamom Icecream with Chocolate
The easiest no churn icecream is perfect for the summer days and these flavors are classic and delicious.
Recipe type: Dessert
4 cup of Heavy Whipping Cream chilled
1 can condensed milk
⅓ cup coconut cream
½ cup pistachio coarse paste
½ tsp green cardamom powder or powder for 3-4 cardamom pods
Semi sweet melted chocolate
2 tbsp coconut oil
Cones to serve in
Clean the whipping bowl and the whisk very well and dry it. You can leave the bowl in the freezer for 30 minutes before whipping the cream.
Add the condensed milk, coconut cream and the chilled whipping cream and whip it on low speed, around 3 for 3 minutes so it can slowly whip. Then whip it on medium high for another 5 minutes at high speed until it is almost to a stiff peak stage. Stop the machine and add the pistachio paste and whip it for another 30 seconds to a minute until stiff peak and stop immediately. Pour in a ice cream pan or box and chill overnight.
Melt the chocolate on double broiler, add coconut oil in it and drizzle on the icecream once it is completely chilled.
4 Tablespoons unsalted butter, room temperature (½ stick)
¼ teaspoon kosher salt
1 large egg
1 Tablespoon unbleached all-purpose flour
to top the cake
1 tbsp sugar
Garnish with berries
Preheat oven to 325 degrees. Line the base and sides of a 20cm square or round baking tin.
Sift All Purpose Flour+baking powder+salt+ powdered sugar
Beat egg whites to soft peaks
Mix oil+yolks+orange juice+zest.
Add the dry ingredients, all purpose flour and everything with the oil, yolks, orange juice and zest. Mix well to incorporate everything.
Then fold in the egg white in 3 parts to incorporate well.
Pour in round pan and bake for about 30 minutes in a 325 degree oven or until it golden brown, will be not be cooked through. Let cool for 20 minutes until you can proceed.
For the Frangipane.
In your food processor, grind the pistachios, flour, salt, and sugar to a powder (or as fine as you can make it!). Add the butter and process until no longer visible. Add egg and vanilla, blending until it forms a smooth paste.
Spread the filling over the cooked base. To decorate like I have in the photos, cut the nectarines/apricots into diagonal strips, then slide each half onto a knife and fan over the pistachio frangipane. Alternatively, you could put the halves straight on or cut the stone fruits into slices and decorate as you wish.
Bake the cake in a 325 degree oven for 45- 50 minutes, or until they are golden and a skewer inserted into the pistachio comes out clean.Around mid point of the bake, turn the cake pan and sprinkle some sugar for the extra caramalised bits.
Leave in pan to cool.
Decorate with more berries and serve with some Ice cream.
Some parts of the world celebrate Mother’s Day this weekend.
“What do you want for Mother’s Day?” asked my little one. To that I thought for a few minutes, and responded, “Nothing, I just want to sit at home, on my couch, in my pajamas, all day, watching movies, eating junk, and most of all, no one asking me anything. Lastly, I don’t want a messy kitchen!” I added quite sternly.
He looked at me like, I just wanted to know what to make for you. Oh, well.
It’s that time again for Indians to slap colors on each other. A festival which brings people together, a festival of camaraderie and jollity. Holi – the festival of COLORS.
India does have a lot of festivals, and the whole country turns into a colorful atmosphere. Among these festivals, some are religious, some are based on seasons, and some are of national importance. I consider this festival in particular to be a more free spirited, joyous occasion for the young and old and everyone in between. It’s a festival where people forget anger, sadness and join in for a day of fun, food and become kids at heart.
I wonder how the days were when there was no puff pastry in the freezer.
Making a puff pastry is an art, an art of being patient. The dough is breathtakingly soft and pliable. There is an aura of romantacism while you handle the dough and roll carefully, quarter turns and striping/dotting The ingredients are just a few, but so many small details go into making the dough. I had little clue until then about the process, and how amazingly flaky, pure buttery it would be. The first bite I took after we baked one batch just blew my socks off. I instinctively remember closing my eyes and tasting the butter, the flakiness and the gazillion layers so thin and crispy. The effort paid off. Continue Reading
A few days ago, I saw an Indonesian Melon drink posted by the very talented Lorraine from Not Quite Nigella. It looked so fancy, simple and so different, I couldn’t wait to make my version and it went right on top of my ‘to-make’ list. I am sure most of you know her by now, if not please do check her out, you will love her. I am always amazed at how much great food she puts out on her blog. Apart from her fabulous food, I admire her sense of humor and she is such wonderful person.
I am a big fan of fancy looking food, which requires less fussing around and this cocktail/dessert is just that. So here is an inspired float. Simple, stunning and bombdiggity, if I may say so myself:).
I couldn’t pick just one. It’s coffee cake one day, falooda another, or a simple gulab jamun, which I always love.
While San Francisco is famous for it’s Golden Gate Bridge, cable cars and earthquakes, it’s also very famous for its restaurants. There are no words to describe the popular sourdough of San Francisco, it’s amazing. The food truck festival is a very popular one. The Ghirardelli ice cream is just to die for. My mouth just waters with the memory of the English muffins from Model bakery. Ahhh, so good. Little Italy has some beautifully created dishes as well. While burritos are considered sacred here, Chinese food is like an institution. We have some very very popular chefs who have great restaurants, and I’ve been to a lot of them. It is a food heaven filled with culture and beauty.