October was an exciting month, Season came out and my aunt and uncle came to visit from New Zealand. My aunt is an amazing cook and she taught me a couple of Goan dishes that I’ve been trying to get a better understanding of (more on that recipe soon - it’s going to be a December dish for the holidays).Read More
It’s here, it’s finally here! It took me two years to get to this day and I’m so happy and excited that today, SEASON comes out worldwide in bookstores! Coincidentally, today also happens to be the wedding anniversary of my late maternal grandparents and I think they’d be proud to see become an author. I learned all I knew about Goan cooking and cooking in general from my grandmother, so it would have been amazing to have her see this day.Read More
t’s hard to imagine how much can happen in a week or for that matter in an instantaneous second when you read a short sentence. Last week, India’s Supreme Court, dropped an archaic law called #Section377 which essentially now makes it legal for queer folk to exist in India.Read More
As a kid, I called shortbread cookies, sand cookies. The grains of sugar and the baked cookie crumbled reminded me of sand every time I took a bite into them but unlike sand, they would melt in your mouth quickly leaving behind a welcome a hint of sweetness. They're also perfect with tea, so that made it a bonus treat every evening for my 4 pm tea ritual.Read More
When you have a craving, at least in my mind, you should satisfy it, if not you'll be thinking about more and more and more. Madeleines were on my mind all week, they go superb with tea and coffee. They're exceptionally simple to make and cute. This is a recipe from Julia Child's book which really needs no changing and the only thing I did was introduce new flavors. I've been wanting to play with perfumes more and more this year and this heavenly mix is hard to pin down as one scent so I'm going to go with "scented Madeleines". I used a metal mold that I found at a thrift store in North Carolina many years ago.Read More
In Indian cooking, saffron is a spice reserved for celebratory occasions, usually used as a garnish and a flavoring agent in pilafs, biryanis, and of course, desserts and drinks. In India, we would use Kashmiri saffron but here in America, I typically use Persian or Saffron. And now, I've tried saffron grown in the country of Afghanistan and it is wonderful!Read More
Though both of these dishes are great during any time of the year, the fruit salad more so during spring and summer, I think they're perfect additions for an Easter brunch. The swirl buns are first seasoned with saffron and cardamom before they get rolled with a spicy lamb filling and left to rise and then bake. Ground beef also works well here and so do chicken and turkey, though I admit that lamb is my personal favorite in this combination.Read More
I've hunted high and low, far and wide for a good hot cross bun recipe, one that felt close enough to what I remember eating as a kid. After much trial and error, I reached out to Edd Kimber at The Boy Who Bakes who I had the pleasure of meeting last month in San Francisco. Edd was in town with the editors from Bake From Scratch and we got to hangout and bake with the one and only Alice Medrich. Edd sent me his recipe to try out and it is absolutely easy to follow and work with. The texture of the buns reminded me of the buns I used to go every year with my grandfather to pick up at the bakery.Read More
Bananas and I have a curious relationship. I can eat a little but of the fruit but not a lot by itself. I find the texture extremely mush and overwhelming when it starts to get a bit ripe. I prefer the fruit seasoned or thrown into desserts or shakes. In this upside down cake, the fruit is thrown into the cake batter and also used to line the surface of the cake with a combination of sugar and maple syrup. I've also added a little bit of ghee for its wonderful nutty aroma and a bit of ground green cardamom to add a little pop to the fruit.Read More
It's Halloween and this year the only one wearing a costume here is Snoopy. I'm not even going to attempt anything for the cat, he doesn't need a costume. He lives Halloween to the fullest, everyday. Annabelle, the doll, has nothing on my cat, especially when he starts pacing around the house at 3am because he wants to eat.
While I might have not done too much this Halloween, I've been baking quite a bit, doing some minor design changes in the kitchen, looking at paints and thinking about what I want to do with garden. While my mind is preoccupied, I've been leaning towards quick and easy recipes for bread (leavened and unleavened) that I could have at hand at any time of the day. These scones were borne out of that idea and necessity. A little bit of flour with leavening agents, they're soft and tender. Theses scones are mildly sweet due to the creamer but have a hint of freshly cracked black pepper that's baked into dough giving these scones are a pop of heat. Serve them hot with a little jam or marmalade.
These scones are also vegan and are made with a 50:50 combination of all-purpose and whole-wheat flours and then mixed with Califia Farm's almond milk creamer to create a wet and sticky dough. The dough is then lightly kneaded and shaped into circular scones before they're baked in the hot oven.
peppered whole-wheat scones
makes 6 servings
1 1/4 cups all-purpose flour plus a little extra for dusting and shaping the scones
1 1/4 cups whole-wheat flour
1 tsp fine sea salt
1 tsp ground black pepper
1 tsp baking powder
1/2 tsp baking soda
1/4 cup olive oil
3/4 cup Califia almond milk creamer
1 tsp vinegar (cider or white wine) or lemon juice
Preheat the oven to 475F. Line a baking tray with aluminum foil and keep aside until ready to use.
In a large bowl, dry whisk the flours, salt, pepper, baking powder and baking soda. In a small bowl stir the olive oil, creamer and vinegar or lemon juice. Make a well in the center of the flour mixture and pour the oil-creamer mixture, stir with a large wooden spoon to form a wet and sticky dough.
Divide the dough in to six equal parts. Shape into 3 inch circles and dust lightly with flour. Place the scones about an inch or two apart from each other on the baking sheet and baking for about 12 to 14 minutes until lightly golden brown. Remove from oven and transfer to a wire rack to cool for about 5 to 6 minutes until warm. Serve warm.
Disclaimer: This post was sponsored by Califia Farms, however all opinions expressed are solely my own.