Savoury Cheese Souffle

Featured in Zomato's monthly newsletter CRUNCH - 23rd Nov 2011. http://www.zomato.com/crunch/cheese-souffle/

Souffle means breath or to take ones breath away. I was definitely holding my breath when I waited for it to rise in the oven. After which I was so proud of my fluffly soufflé that I moved around it in circles to figure out the right angle for the shot. That’s when I realized that a soufflé is called so because it takes one big breath and then releases it. Once out of the oven I saw the steam escaping from my soufflé and I lost some steam as well. (But I read that a soufflé holds its shape for only 3-4 mins… so that’s some balm for my wounded ego). Before making the effort, you need to ask yourself the question… “Will you appreciate a subtle dish?, Can you dive into the meal at break neck speed? Will you be happy with a really small portion? (The French I tell you!)”. If the answer to all these questions is a resounding YES… then, please proceed to make this rather finicky dish. Finicky because - you need to get the quantities bang on, the temperature just right, the eggs whipped just so and finally you need to wear roller skates to ensure you can get the soufflé from the oven to the dining table before it collapses. I’m not against all the drama that accompanies this dish…(I actually do like to make a production of my dinner), but save it for a lazy, rainy day.

Cheese Souffle

Prep time: 30 mins

Cooking time: 25 mins

Serves: 4 (Five 250 ml ramekins/ 1.25 ltr soufflé dish)

What you need:

1 ¼ cups (300 ml) Milk

1 Bay leaf

A few parsley stems

½ Onion peeled

Pinch of Cayenne pepper

Salt and black pepper

3 Tbsp Butter, plus extra for greasing

3 Tbsp All purpose Flour

3 Eggs, separated

1 Tbsp Dijon Mustard

1 Cup (125 gm) Sharp Cheddar Cheese

What to do:

Bring the milk to a boil in the saucepan, with the bay leaf, parsley stems and onion half. Remove from the heat, cover and let it infuse for about 20 mins. Strain, then add the cayenne, then season with salt and pepper. Melt the butter in a large pan, add the flour and cook, stirring for one minute. Remove from the heat, slowly blend in the milk, then bring to a boil. Simmer, for 2-3 mins, stirring until thickened. Remove from the heat and let it cool for about 10 mins.

Beat the egg yolks in a bowl. Stir them into the cooled white sauce, then stir in the mustard and all but 2 Tbsp of the Cheddar. Whisk the egg whites until they will hold firm but not dry peaks. Fold 1-2 Tbsp egg whites into the cheese mixture until evenly combined, then fold in the remaining whites.

Lightly butter the soufflé dish. Pour in the soufflé mixture and sprinkle with the reserved cheese. Set on a preheated baking sheet and bake near the top of the preheated oven at 180°C for about 25 mins or until just risen and just set in the middle. Serve – at once!!

Dreamy Vanilla Cupcakes with Buttercream Frosting

 Oh yes we like this one! Happy, fluffy and creamy… and if I might add, at the cost of sounding cheesy … quite dreamy!  Cupcakes bring back memories of schooldays and lazy summers, of the guilty pleasures of licking the cream off the cake and then off your fingers, of having something special just for you. Oh yes we like this!  If something can make people forget that age is pulling them in the wrong direction, then this is it. Why, I feel like a little girl of five when biting into this buttery heaven! Enjoy…

Vanilla Cupcakes with Buttercream Frosting


Prep time: 15 mins
Cooking time: 20 mins
Serves: Makes 12 cupcakes

What you need:
1 ½ cup all purpose Flour
½ tsp baking powder
¼ tsp fine Sea Salt
½ cup unsalted Butter, softened
¾ cup granulated Sugar
2 eggs, room temperature
2 tsp Vanilla extract
2/3 cup whole Milk
For the Frosting: (enough for 24 cupcakes)
100 gms Butter
3 cups Icing Sugar
3-5 Tbsps Milk
1 tsp Vanilla extract
Food Colouring (if tinting frosting)

What to do:
Make sure all ingredients are at room temperature. Preheat oven to 180°C. Grease or line the cupcake pan with wrappers. Sift together flour, baking powder and salt and set aside. Beat butter and sugar in a bowl with an electric mixer until light and fluffy. Add the eggs one at a time, mixing until just blended. Beat in Vanilla. Add the flour mixture and milk; mix thoroughly. Fill each cup 2/3rd full and bake for 18-25 mins. (Or till a toothpick inserted into the center of a cupcake comes out clean). Cool completely and frost as desired.

For the frosting: Place the butter in a large bowl. Blend with an electric mixer on low speed until fluffy. Stop the mixer and add the icing sugar, 3 Tbsps of milk and the vanilla extract. Blend with the mixer on low speed until sugar is incorporated. (1 minute). Increase the speed to medium and beat until light and fluffy, 1 minute more. Add upto 1 Tbsp milk more if the frosting seems too stiff. Decorate cooled cupcakes with a frosting bag or just smear the tops with the frosting using a butter knife.

Note: These pictures are from a photoshoot I did for my friend, who bakes the most adorable cupcakes. Her catering unit is called “LITTLE BITES” and you can get in touch with her @ +91 9845235638. You can see the rest of the goodies she makes at http://www.facebook.com/#!/pages/Little-Bites/157898974231630

SPIGA (St. Marks Road)

Spiga has always been one of my favorite restaurants in Bangalore. It was located in a quaint little house on Vittal Mallya road and has now shifted to the more spacious 4th floor of the Halycon Building on St. Marks Road. I must have visited Spiga a gazillion times and have not been disappointed by the food. The menu has been the same, with a few tweaks here and there and thank the lord for that. I went in the afternoon this time with a couple of friends from work. The place has a Mediterranean feel to it with the whole whitewashed effect – quite pleasant and serving as an excellent backdrop for the colorful food. I’ve seen it at night as well, fairy lights and pleasant alfresco dining add to a lovely view of the city lights. The only grouse I’ve always had is the music is too loud near the bar area. Comon guys … it’s a lounge NOT a discotheque. However a few tipples and all is forgotten and forgiven ;)

We ordered the Noodle Wrapped Prawns as a starter along with the Panzanella Salad for the vegetarian in the group. Both were excellent. The prawns nice and juicy were wrapped in flat noodles and deep fried. The panzanella salad was fresh and zingy with balsamic vinegar and the lovely feta cheese crumbled over it gave it the balance required. We would have loved to have a cool Kingfisher with our food but they don’t have it on the menu. They had a Foster’s promo running which dint cut it with us, so we settled for the Basil and Lemon Cooler. They do have a fully stocked bar which serves wines and cocktails but that story is for another day.

For Main course I had the Olive Fish - Sear fish in a white wine and green olive sauce served with spinach rice and hassleback potatoes. My friend had the Bacon wrapped fish. You would think the salt in both the bacon and the fish would be overwhelming but a hint of the sweet orange sauce makes it work. The vegetarian in the group opted for the Pasta Vegitali – nice zesty tomato cream sauce. He ordered something ‘light’ to save room for the dessert but it was quite a generous portion. My other foodie friend ordered Pasta with Bacon in a cream sauce – not quite your Carbonara… but similar and satisfying. Coming to dessert (yes, you dint think we would leave without dessert did you??). We asked the waiter to get us all the desserts on the menu (OK, there are only four.. he he). Unfortunately they dint have the Blueberry Cheesecake that day so we had to make do and share three by four. The Oreo Cheesecake is to die for, though everyone agreed that the surprise package was the Fig and Toffee Pie – simply divine. The Chocolate Mudcake (was it?) was good as well and would have been an excellent dessert if it did not stand out in poor comparison to its other siblings!

So on the whole a most pleasant and ‘full’filling experience.

P.S. The parking sucks but they have valet…

SPIGA
No. 9, Halcyon Complex, 4th Floor
St. Marks Road (Above Rangoli Sarees) Bangalore.
PH: 42110469, 42110470
Multi Cuisine. Open for lunch and dinner. Bar Attached. Accept Credit Card.
Price Point – Rs:1400/- for two (Starter, Main course, Dessert and non-alcoholic beverage)

Prawns in Garlic Butter

Like most seafood dishes this one is non fussy and just divine tasting. Well, the fate of anything doused in butter is sealed – the final result has to be Fantabulous! I use fresh prawns which I clean and devein myself… yes its fishy business, but somebody’s got to do it. Frozen prawns are fine as well, but it tends to be less juicy. Prawns can be just as easily substituted with mussels, lobster, crayfish or calamari. You can eat this as a starter or serve it on top of homemade fettuccine. Either way it’s a weekday winner. Well anything you can whip up in 10 minutes flat should be right??

Prawns in Butter Garlic
 
Prep time: 5 mins

Cooking time: 5 mins

Serves: 4

What you need:

400 gms Shrimp

4 Tbsp Butter

25-30 cloves Garlic

1 Tbsp Mustard paste

1 Tbsp Lemon Juice

8-10 Peppercorns

A few sprigs Parsley

Salt (if needed)

What to do:

Wash and drain cleaned shrimps thoroughly. Chop parsley finely, keep aside. Crush peppercorns. Grind garlic to a rough paste. Heat butter in a pan with a dash of oil and fry garlic paste briefly. Add prawns, mustard paste, lemon juice, peppercorns and salt. Cook uncovered on low heat till the prawns are cooked. Add chopped parsley and remove from heat when the moisture dries up and serve hot.

Too good to be true Pesto

 What would you say, if I told you that I had the best Pesto recipe ever??!! Impossible right, cause I’m not even Italian, nor can I trace any of my roots to that hallowed land of food. (Ya, sometimes I dream I was Italian, eating their food everyday … bliss, bliss.) But I DO have the best pesto recipe. The result of trial, error, trial, error, consultation of many books and amalgamation of the best tips from the net – I give to you – Too Good to be True Pesto. I can’t even tell you it kicks store bought pesto’s ass because that would be like comparing a diamond to a piece of coal! I’m not claiming its authentic, I’m not even claiming that its by the book, but what it is, is heavenly green awesomeness that I could wrap my tongue around and ride off into the sunset with! Am I getting carried away? No, No, No… when you’ve found the holy grail of pesto’s wouldn’t you be shouting it out from the mountain tops? Here’s to my beloved Pesto – I love you, I do.  

Too Good to be True Pesto

Prep time: 20 mins

Cooking time: Nil

Serves: 4 (for pasta)

What you need:

1/3 cup Pine Nuts/ Almonds (I like Almonds better)

2 cups fresh Basil leaves, finely packed

1/3 cup Olive Oil (good quality)

4 cloves Garlic (med)

1/3 - 1/2 cup Parmesan cheese, grated

40 gms Butter, softened

1/2 - 3/4th Tbsp Sea Salt, depending on taste
Freshly ground Black Pepper to taste

What to do:

Place almonds in a dry pan, stir under moderate heat till lightly toasted. Or microwave for 1 min, stir in-between once. Place in a food processor and give it a whir till you get small pieces. Add basil leaves, garlic and sea salt. Process for 20 secs or until you can still see micro mini pieces of the basil leaves. DO NOT process till pasty. For best results I would use a mortar and pestle, but on busy days the processor can be used intelligently. Transfer to a bowl. Add parmesan cheese, butter and pepper. Mix well. Now here’s the best bit - add ½ the olive oil and mix with the pesto. The remaining oil can be poured on top of the pesto. This protects the green color. Now sit and admire!

To serve with Pasta: Drain 500 gms of cooked pasta, (I’ve used whole wheat spaghetti) add the prepared pesto. (I go by three tsps per serving). Toss with more Olive Oil if required. Serve immediately. Sprinkle extra parmesan if you want to indulge.

Note: Pesto sauce can be made in large quantities for later use. It keeps well in the refrigerator for up to a week (covering it with a thin layer of olive oil preserves the color) if you keep in a glass jar with a well fitting lid.
If you want it to last longer, avoid mixing in the butter (as the butter can turn rancid). You can always mix in some fresh butter just before serving.

Pesto can also be stored in the freezer and will retain its color and flavor. Thaw in the refrigerator for a couple of hours before use.

Chicken and Mushroom Pie

Comfort  Food! This is a classic one. The smell of tender chicken and veggies in a hearty sauce, simmering away on the stove … pure rustic joy!  There are days when you want to eat fancy restaurant food and other days when nothing but a home cooked meal of goodness will do. Well, this is for the other days! I make this often, not just cause its yummy but cause its really easy as well. Actually it’s easy cause I skip the pastry crust on top. I know its cheating, but who wants the unnecessary calories? OK fine… that’s a lie as well… the truth my darlings - ready pastry is not available in India. Well not the cheap variety anyway and it’s a pain to make short crust pastry in a hurry. I’ll give you the pastry recipe however, for lazy Sundays when you can luxuriously knead the dough till it cries foul BUT today my friends I’m going to enjoy this sans the frills. (Eg: Minus Pie Crust , Add Dinner Rolls). Its tastes bloody good … if that’s what you’re thinking! 

Chicken and Mushroom Pie

Prep time: 10 mins

Cooking time: 30 mins

Serves: 6

What you need:

50 gm/ ¼ cup Butter

4 Tbsp Single Cream

1 1/2 cups Milk

1 Onion (cut into eights)

2 Carrots (diced)

1 Celery Stick (Chopped)

200 gms Button Mushrooms

400 gms cooked Chicken (cubed)

50 gms fresh/ frozen Peas

¼ cup Plain flour

1 cup hot Chicken stock

Salt and Ground Black pepper to taste

Fresh Bread to serve

What to do:

For the “lazy no pie crust” people : Melt half the butter in a heavy pan over low heat. Whisk in the flour and cook until bubbling, whickly constantly. Add the stock and whisk over a medium heat until the mixture boils. Add in the milk. Let it come to a rolling simmer. Cook for 2-3 mins. Whisk in the cream. Season to taste with salt and pepper, set aside.

Heat the remaining butter in a frying pan, add onions and carrots and cook over a low heat for 5 mins. Add the celery and mushrooms and cook for a further 5 mins, until they have softened. Add the cooked chicken and peas and stir.

Add the chicken mixture to the hot cream sauce and mix. Taste and adjust the seasoning if necessary. Spoon into a 2.5 litre oval baking dish. The lazy ones can now Serve Hot with fresh bread for dunking!

For the “I have time on my hands and want a pie” people: Roll out ready shortcrust pastry on to a floured surface of about 1/8 thick. Cut an oval 1 inch larger than the baking dish. Lay the pastry over the filling. Gently press around the edge of the dish to seal, then trim off excess pastry. Crimp the edge by pushing together forefinger and thumb all around the dish. Glaze the entire lid with beaten egg, then cut several slits in the pastry to allow steam to escape. Bake the pie in preheated oven (109°C/375°F/Gas5) for about 30 mins or until the pastry has browned. Serve Hot!!! 

Crumb Fried Fish with Lemon Mayonnaise

I made this as soon as I got back from my holiday, but posting it has taken me this long. You know how January is … tying up all the loose ends and brushing away all the lint from the previous year! Anyway I was lusting for some more seafood (The Lankan Hangover I like to call it!) and Fish and Chips always hits the spot. The recipe is so easy I would like to think a kindergarten kid could pull it off (except the frying bit which needs parental intervention). That doesn’t mean you start getting your kids to work in the kitchen…I wouldn’t want to be promoting child labor on this site now would I? Anyway they will be thanking you for this... it’s got a whole fast food aura to it, though you’ll always know its way healthier. Our little secret! 

Crumb Fried Fish with Lemon Mayonnaise

Prep time: 15 mins

Cooking time: 20 mins

Serves: 4

What you need:

8 fillets of Sear/ White fish (800 gms in total)

1 Lemon (juice of)

2 Tbsp Mustard paste

1 tsp Salt

5 Tbsp Corn flour

2 med Eggs

11/2 cups Bread crumbs for coating

For the lemon mayonnaise:

6 Tbsp Mayonnaise

1Lemon (juice of) and rind grated

2 Tbsp Tify Relish

Parsley sprigs to garnish

What to do:

Marinate the fish fillets in lime juice, mustard and salt for 15 mins. Lay out three plates separately with cornflour, bread crumbs and beaten eggs. Heat the oil and check the termperature – a cube of bread should brown in 30 secs. Dip each fillet in corn flour, then in beaten egg an finally cost with bread crumbs. Keep aside on a wire rach for 5 mins. Fry in oil till golden brown. Drain on tissue. Serve with mayo, salad and chunky fries.

To make the Lemon Mayonnaise: Grate the rind of the lemon into the mayonnaise. Extract juice of the lemon and mix in along with the relish. Garnish with parsley.

Note: I served this with a fresh lettuce and red onion salad with a lemon, olive oil and sugar vinaigrette. Tangy goodness!!

 

Happy 2011!

 “People are so worried about what they eat between Chirstmas and New year when in reality they need to be worried about what they eat between New year and Christmas!” so said Anonymous. Agreed we all overindulge during the holidays and why not? It’s the season to be jolly :)  I was away on holiday in Sri Lanka and trust me, even if you tried, you can’t stop overindulging. Sun, Sand, Surf … all add up to an atmosphere of blissful overeating. Add to it beers and wines and cocktails and you could really be in a glutton’s heaven. (MY heaven to be precise!) So without much adieu I wish you a wonderful 2011, filled with all things good and blissful and lipsmackingly awesome!


P.S. Some seafood that I lovingly shoved my face with …

Pineapple Upside-Down Cake

As a kid I was always amazed at this cake. How did they make the pineapple fit into the cake? Did they push it down and then burn the top? If they did then why dint it fall off when you turned it over? Anyway childhood has passed and all things magical are now just like that show – ‘Great magic tricks revealed’ (Which I hate by the way – I think they’re killing the enigma!). So yeah... I finally figured it out. They lay out the pineapple, pour the cake batter in and bake it. Finally, they filp it over – Hence Upside-Down cake. Should have paid more attention to the linguistics, mind you … would have figured it out much much earlier. But when you’re young and starry eyed, life is just so so much more fun. (The previous sentence in no way implies I’m an old hag now…just so you know … :P)

Pineapple Upside-Down Cake

Prep time: 30 mins

Cooking time: 30-35 mins

Serves: 8 (or 4 if you’re greedy)

What you need:

60 gms Butter, softened
½ cup plus 2 Tbsp Brown sugar
4 slices of canned Pineapple rings (drained and juice reserved)
For the sponge:
½ cup Butter, softened
½ cup Sugar
2 eggs, beaten
1½ cups Flour
2½ tsp Baking powder
A pinch of salt
7in/18cm Cake pan (deep)

What to do:

Lightly butter the pan and line the bottom with parchment paper. Cream together the butter and sugar and spread evenly over the parchment paper. Arrange the drained pineapple rings on top of the butter and sugar mixture. Meanwhile preheat the oven to 180°C.

To make the sponge, cream butter and sugar. Toss in the beaten eggs. Beat for 2 mins. Sift in the flour, salt and baking powder. Mix till just incorporated. Cut and fold technique. Spoon the batter on top of the pineapple rings and level the surface. Bake in the preheated over for 30-35 mins until the cake is well risen and springy to the touch. Invert the cake onto a warmed serving platter and serve at once.

P.S. That's my beautiful Brown sugar...mmm....

Insalata Caprese (Mozzarella, Basil and Tomato Salad)

I know it’s not summer and this is definitely a summer salad. But on a dreary winter day like today, the colors sure cheer me up. This is such a simple salad but tastes heavenly. The creaminess of the bocconcini is well worth the visit to a gourmet store. (By the way, the white colour and creaminess is because it’s made from buffalo milk.) But if you can’t stomach the thought, then fresh mozzarella is fine as well. Like I was saying…chase the winter blues away with some red, white and green!

Insalata Caprese
Prep time: 10 mins
Serves: 6

What you need:
6 medium, ripe Tomatoes
4 fresh small Mozzarella (Bocconcini) balls
1 Tbsp Lemon juice
4 Tbsp extra virgin Olive Oil
Handful of shredded Basil leaves
Freshly ground Black Pepper, to taste

What to do:
Slice tomatoes thickly. Slice mozzarella thinly and interleave with tomato slices and basil leaves. Combine lemon juice and olive oil in a small bowl. Mix well using a wire whick. Drizzle dressing over salad. Sprinkle with shreds of basil leaves and pepper. Serve!


P.S. This salad is best served freshly made. Tomatoes at room temperature bring out their flavor.