Rainbow Lassi/Smoothie

I was told today that as much as I must look after my inner child, I was a grown up now and must therefore become an adult. Now I disagree. Who says I have to? I look at myself as just a responsible teenager! (Is there such a thing?!)

And, since I have been declared a child (I’m assuming this was meant negatively), “I” choose to see it positively.

Children are innocent, brutally honest and most importantly not burdened by what is right and wrong. I pride myself in containing at least a percent of those attributes. Or at least that’s what I think!

And, then there’s spring. Which is about colors, flowers, birds, warm weather. And, driving with your windows down with your favorite song playing its loudest.

I think I’m ok being a kid for now.

For me lassi embodies all that is spring. I didn’t want to use just one color or one flavor. So I used four and I didn’t mix them, so that with every sip, you’d get a different taste of spring.

There are four flavors in this drink. Pineapple, rhubarb, kiwi and raspberries. The pineapple and rhubarb I combined because they are difficult to use just raw. If you read my last post you’d know that I had never used rhubarb before. I was feeling confident about this vegetable after my success with it some days ago.

for the pineapple-rhubarb lassi
100 grams rhubarb cut crosswise in 3/4 inch pieces
100 grams pineapple cut into small pieces
1 cardamom pod
1 tbsp lemon juice
2 tbsps sugar (add more if you want it sweeter)

1/4 cup buttermilk (you could use plain milk if you can’t find any buttermilk)
1 tbsp plain yoghurt

In a saucepan cook pineapple, rhubarb, cardamom, sugar, lemon juice, on medium fire, till mushy. Around 15-20 minutes. Set aside to cool completely.
These amounts will yield more sauce than you require and alternatively you could cook an entire pineapple and equal amounts rhubarb for eating with ice cream or on toast later!

In a bowl with a hand mixer, blitz a 1/4 cup of the pineapple-rhubarb sauce, buttermilk and yoghurt. Pour in glass and chill.

for the raspberry lassi
40 grams raspberry
1/4 cup buttermilk (you could use plain milk if you can’t find any buttermilk)
1 tbsp plain yoghurt
1 tbsp sugar (you could also use honey in same amount)

In a bowl with a hand mixer, blitz the raspberries, buttermilk and yoghurt. I love the crunch of the seeds in my mouth, but if you prefer it completely smooth, strain and pour into glass and chill.

for the kiwi lassi
40 grams kiwi
1/4 cup buttermilk (you could use plain milk if you can’t find any buttermilk)
1 tbsp plain yoghurt
1 tbsp sugar (you could also use honey in same amount)

In a bowl with a hand mixer, blitz the kiwis, buttermilk and yoghurt. Again, I love the crunch of the seeds in my mouth, but if you prefer it completely smooth, strain and pour into glass and chill.

putting together
Now its time to have some fun! This part is totally up to you! Start with any of the three colors on the bottom and carefully drop second and third lassi’s in. Each time you do this and with each glass you will get a different set of formations! DON’T MIX!!! And, the best part is, that with every sip, as you gently navigate your straw around, you’ll get a different burst of flavor in your mouth!

Sprinkle a pinch of crushed cardamom to top it all.

Now that I’ve exhausted my quota of exclamation marks for the day, I shall go and enjoy my piece of spring today.

The Never Before Rhubarb Pie

I have to say I’m not much of a “special” days person. In fact I have resisted it with all my might. All my life.

But, I may be at a turning point. There is something to be said about celebrating the days that seem to be thrust upon us. Celebrating a day amongst all those other days where we are stuck in the daily humdrum of life. Sometimes we need a push to look around us and take stock of what we have. To appreciate that which already exists in our lives. Appreciate someone that is right under our nose and tell them how much they mean to us.

My mom was not with me yesterday on Mother’s Day and I miss her dearly. As she struggles with her illness and is in deep pain, everything I do and everything I am, is because of her.

To all moms, a Happy Mother’s day…

Now I’d never made rhubarb pie or rhubarb anything before. Somehow it just didn’t make sense to me to put a vegetable in a sweet pie. I ate it with much trepidation but was immediately won over. I think I will be experimenting with this wonderful looking vegetable a lot more.

for the pie crust
1 1/4 cups all purpose flour
1/2 tsp salt
1/2 tsp sugar
115 grams butter, cut into small pieces

In a food processor, or as in my case a hand mixer, pulse flour, salt and sugar to mix well. Add butter.

Mix till the dough resembles a coarse meal.

Add 2 tablespoons of ice water and continue to mix. Dough should come together at this point if you continue to mix. Put dough on a well floured surface and knead a few times. Make into a ball, wrap in plastic and refrigerate for at least one hour. I left mine for two hours.

for crumble topping
3/4 cup all purpose flour
1/3 cup packed light brown sugar
3 tbsps regular sugar
a pinch of salt
6 tbsps cold butter, cut into small pieces

In a bowl, mix flour, light brown sugar, sugar, and salt. With your hands, work in butter until large, moist clumps form. Chill, covered, until ready to use.

putting together
500 grams rhubarb, cut in pieces crosswise, about 3/4 inch pieces
3/4 cup sugar
1 1/2 tbsps corn starch
a pinch of salt
flour for dusting

Butter and flour a 9 inch pie form.

Take out your chilled wrapped dough from refrigerator and roll out on a floured surface. Place the dough on the pie form and press into place with your fingers. Fold under the overhang onto the edges of the form and press to seal. Refrigerate for an hour.

Preheat oven to 205°C or 400°F with rack in lowest shelf.

In a bowl toss the rhubarb with the sugar, salt and cornstarch. Pour into prepared pie shell. Generously sprinkle with crumble topping. Cover every bit of rhubarb you might see!

Place on a foil lined baking tray. Reduce temperature to 190°C or 375°F. Bake for one hour. Your crumble crust should be nice and brown by now. I felt mine was browning too much so I reduced the temperature further down to 170°C or 340°F and covered pie with foil.

Take pie out of the oven after stipulated time. Remove foil and let cool completely before serving.

adapted from martha stewart

Hey Mom I Screwed Up…

So, I’d heard that macarons are crazy difficult to make. Uh huh! I thought. I usually have an amazing confidence with anything new. I imagine that anything I try, the very first time, will come out perfect. Life doesn’t usually work that way as it shouldn’t.

To my defense, I did do a lot of research. But this recipe is a no go or I didn’t do something quite right. Whichever it may be, I need to go back and try it all over again. Having said that, despite them not looking like macarons should, they still tasted good and will have to do for mothers day.

But till I find a recipe that works for me, I decided to share my failure today.

Happy Cinco De Mayo!

Spring has been so late coming to Holland, we are all suffering from what seems to have been an endless winter. I was so lucky to have gone to India and experienced summer temperatures (36°C) in Spring there. Coming back and adjusting to very mild weather was a bit of a shock to my system. I also realised that most of my cupboard (90%) is summer clothes! I think I might have landed in the wrong country! I left India to go to Washington DC and seasons are never more perfect than in that area of the east coast. So I got spoiled again!

But I must not forget I am now in the land of the brilliant Van Gogh, my very favorite artist. In a land that looks like a painting at any given moment. And as spring finally seems to arrive in dear Holland, with this post I also create a little of the wonderful traditions of America that I so came to love while being there.

I AM indian so my margaritas needed to be spicy too. The chili mixed with the salt is beautiful and not at all overpowering. So, to all my American friends and those too that are not, happy Cinco de Mayo!

Chilli Pineapple Guava Margarita

makes two glasses
1 tsp coarse salt
1/2 tsp red chili powder
1/2 cup tequila
1/4 cup fresh pineapple juice
1/4 cup pineapple and guava juice
3/4 tbsp agave nectar
1/4 cup fresh lime juice

Wet the rim of 2 glasses and dip in the mixture of coarse salt and chili powder. Fill a cocktail shaker two-thirds of the way with ice. Add the tequila,  both sorts juice, fresh lime juice and agave nectar. Shake well, then strain into the glasses and decorate with a slice of lime.

Birthday Chocolate Cake

Since I WAS getting carried away and rarely do things half measure, a chocolate cake was definitely in order for my birthday. Need I say more?

I had a great day spent with my coolest friend, my baby girl! I end the day tired but happy.

for the cake

1 cup sugar

1/2 cup light brown sugar

1 3/4 cups all-purpose flour

3/4 cup dutch cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1/2 cup oil (any cooking oil will do)

2 large eggs

1 cup buttermilk

1 tsp vanilla extract

1 cup of hot water

Preheat oven to 350°F.

Grease and flour a 9-inch round cake pan. With a hand mixer, in a bowl, combine the sugar, brown sugar, flour, cocoa powder, baking powder, baking soda and salt and mix on low speed until blended. In a separate mixing bowl, whisk together the oil, eggs, buttermilk and vanilla. Slowly add the liquid ingredients into the dry ingredients on low speed until fully blended. Scrape around the bowl with a rubber spatula, scrape the bottom and the sides. Slowly, adding the hot water into the batter. Blend well on medium speed. The batter will be thin at this point, but don’t worry. Pour the batter into the prepared cake pan and bake for 35 to 45 minutes or until a cake tester comes out clean. Let the cake cool in the pan for 10 minutes, then turn out onto a cooling rack and cool completely.

chocolate buttercream

200 grams dark chocolate (60%) finely chopped

225 grams butter, softened

1 tsp of vanilla extract

1 1/2 cups of confectioners’ sugar

1/2 cup dutch cocoa powder

Melt the chocolate in a heatproof bowl over a saucepan of simmering water.  Make sure the bowl is not touching the water. With your hand mixer, in a bowl, beat the butter on medium speed until fluffy, about 2-3 minutes. Add the vanilla and continue mixing for a minute more. Turn the mixer to low and gradually add the confectioners’ sugar and cocoa powder, then turn the speed back to medium and mix until smooth. Next, add the melted chocolate and mix until well blended. If your frosting looks a little runny, don’t worry, just let it sit for 5 or 10 minutes or until it’s hard enough to frost the cake.

to assemble

Carefully, cut the cake in two layers and evenly spread some of the chocolate buttercream. Place the layer back on top. Spread the rest of the buttercream on the cake and let the birthday girl/boy decorate!

recipe delicious shots

Lemon Tart

It’s my birthday tomorrow. I’m not much of a birthday person and am kind of weird that way! My daughter Charlize, however is 7 and beyond understanding any logic of why I perhaps don’t like the day. Is it because you’re growing old mama and don’t like it? She will not believe me if I said no, right?!!

So, this year I decided to get over myself and just bake and have fun. Why the heck not!

So, here is a Lemon Tart which is pretty damn delicious. Have a bite and celebrate my birthday with me will you!

for a 9-inch tart crust
1 1/2 cups all purpose flour
1/2 cup confectioner’s sugar
1/4 tsp salt
130 grams butter, cut into small pieces
1 large egg

Pulse the flour, sugar and salt together in a large bowl. You could do this and make life easier in a food processor, but I don’t have one so I just used a hand mixer. Which also works fine. Once the butter is coarsely mixed add the egg a little at a time till it all comes together.
My dough was a little sticky and too wet so I just added a little more flour. Add as much as makes the dough easy to make into a ball. Chill the dough in plastic wrap for around 2 hours. If you still can’t roll it out press into your tart form (with a removable bottom) with your fingers. Rolling out the dough with a plastic wrap over it also makes it somewhat easier.
If you’ve rolled out your dough, trim off any overhang and press back on the sides of the form. If pressing into form, press evenly (as I did) so the dough covers the form evenly in the bottom as well as on the sides. Don’t forget to prick several times on the crust with a fork.

Freeze the crust after preparing, for an hour. Butter the shiny side of an aluminium foil to place tightly over the tart crust, buttered sound down. You don’t have to use weights while baking this crust.

Preheat oven to 375°F or 175°C and place tart form in the center of the rack and partially bake for 25 minutes. Don’t worry if your crust shrinks a little. Mine always do and it adds to the rustic look of my tarts! If the crust swells, just press down with your hand.

for the filling
1 lemon (should weigh around 130 grams)
300 grams sugar
114 grams butter cut into small pieces
4 large eggs
2 tbsps cornstarch
1/4 tsp salt

Preheat oven to 375°F or 175°C and place your tart crust (in its form) on a baking sheet.

Slice the lemon into thin wheels, remove any seeds, as well as the center. Throw the lemon flesh and the peel, sugar and the chunks of butter into the container of a food processor or as in my case in a bowl. Mix, scraping down the sides of the bowl as needed, until the lemon is thoroughly pureed. Add the eggs, cornstarch and salt and mix until the batter is smooth. I don’t know if it is because I used a hand mixer but my filling looked a bit curdled. Don’t be afraid if it does that. Your filling is just fine and will not change the way your tart tastes!

Pour into prepared tart shell. Do not pour it past the top of your crust.

Bake for 35 to 40 minutes or until the filling is set. You can test this by shaking the pan a little; it should only jiggle slightly. With me, it turned a nice brown to let me know it was done.

Let cool completely on rack, chill overnight for serving the next day. Dust with powdered sugar before serving.

recipe smitten kitchen

Mango Cardamom Kulfi (Indian Ice Cream)

I was away to India for a month and its been a week since I got back. I always find it difficult getting back into the swing of things after such a long time away. I still find myself heavily disoriented. Like the time when I fell asleep on the couch, woke up in a sweat and asked my daughter next to me why she refused to turn the fan on. A perfectly normal question by itself but for the fact that Holland has no ceiling fans!

With India on my mind, and the desperate attempt to please the elusive Spring Gods of Holland, kulfi (indian spiced ice cream) was a natural choice. And, I might have succeeded! Today is just the most gorgeous sunny spring day.

So off I go to enjoy my share of the kulfi, with its delicate taste of the fragrant cardamoms, the rich sweetness of the mango and abundance of the cream making it denser and creamier and heavenlier than any ice cream you might have tasted…

Mango Cardamom Kulfi/Ice Cream

1 mango
4 cardamom pods
20 grams pistachio nuts
200 ml heavy cream
250 ml condensed milk

Peel the mango, cut into small pieces and blitz with your  handmixer. Remove the seeds from the cardamom pods and crush so its a fine powder. Chop the pistachios roughly.
Mix all ingredients well. Pour into your ice cream forms and set into freezer. After around 2 hours insert the popsicle sticks in.
Let freeze for around 5 hours or till firm.

Note: let the kulfi stand outside the freezer for around ten minutes before you start to eat!