Peach & Chai Spice Galette and a spring in my step

She’s late but she is finally here. After months of drawing comfort from hefty parkas, hyggeligt cafes and unrestrained mugs of hot chocolate, Mother Nature graces us with her warm caress. The harbingers of spring: pansies, tulips and the ever so coveted sakura flowers are erupting and prowling the city and we, mere witnesses can’t help but immerse in their thrall. The kitchen witnesses a vibrant metamorphosis as well; the chocolate spreads and cocoa powders have been brushed aside to the far corners since fresh bounties are demanding more room than usual. As I pledge my reverence to nature’s sweet manifests, there’s an undeniable spring in my step. Hence, I celebrate & present to you, a warm-hued, Peach & Chai Spice Galette. This is an ode to the effulgence & magic of sunshine, a gratitude to the changing seasons.
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if you’re an old friend of this blog, you’re familiar with my obsession with chai spices. A while back, they were pounded and made to transform cupcakes; my Masala Chai cupcakes were conjured as a tribute to the humble Masala Chai which in my opinion, may very well be the lifeline of many Indian homes. This time however, I borrow the gentle, summery flavour of Peaches and pair them with a myriad of spices: Cardamom, Ginger, Fennel Seeds, Cinnamon and Tulsi Leaves. The result is quite akin to an affectionate hug, one that we’ve waited long to experience.
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The galette like any other adorns a rustic charm, highlighting the beauty of these plump fruits. An Almond Pate Brisee is slathered with Peach Jam and sprinkled with chai spices. Sliced peaches then take their positions and they’re quickly painted with a sweet glaze before they resume a beautiful dance in the oven. This simple dessert makes for a fancy addition to an already bonhomie summer afternoon especially when there’s a bottomless tub of homemade icecream involved.
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RECIPE FOR PEACH AND CHAI SPICE GALETTE
*The recipe is actually a doubled recipe and makes a very large galette. It can be reduced in half to make a smaller one. 
-Additional Equipment needed: Weighing scale
-See notes
INGREDIENTS
For the Almond Pâté brisée
90 gms almonds
220 grams of Pastry flour
30 grams granulated sugar
1 tsp salt
150  gms cold, unsalted butter chopped into cubes(taken out of the refrigerator just before use)
3-4 tbsp ice cold water

Other Ingredients –
8-9 fresh peaches
1/2  cup peach jam/spread + extra for glaze
A handful of sliced almonds
2 tbsp of maple syrup
1 tbsp of milk
Chai Spice: I combined approximately-
6 cardamoms, powdered
1 tsp of fennel seeds, powdered
1 tsp of  cinammon,
half a tsp of ginger powder
1 tsp of tulsi leaves powder(optional)

METHOD
-To make the almond pastry, pulse together almonds, pastry flour, salt, sugar until the nuts are ground fine. Add the cold, cubed butter and pulse for very short intervals 1 or 2 times until you achieve a coarse crumb and the butter has reduced to the size of peas. Then add ice cold water in parts to combine very gently. Be mindful of the amount of water added because it can be too much sometimes. Always add tablespoon by tablespoon. Do not over mix or knead. Once it comes together, place in a plastic wrap & refrigerate for 30 minutes.
-Meanwhile, prepare the peaches. Half them and discard the pit. Slice the halves neatly and keep aside.
-To make the chai spice, mix all the powders together and keep aside.
-Preheat the oven to 400F.
-Once the pastry dough has chilled, remove from the plastic wrap. Once it is pliable, roll out the dough between 2 parchments until the thickness of the rolled pastry is 1/4th of an inch. ( I prefer to roll it between parchments since it prevents sticking and ensures that no extra flour is used.) Once rolled, remove the parchment on the top. Place the rolled pastry with the parchment below on a large cookie sheet.
-Spread the jam on the rolled pastry taking care that about 1-1.5 inch of the border is untouched. Sprinkle the chai spice and spread it along the surface of the jam.
-Place the peaches, skin side up and gently fold over the crust edges gently toward the centre. It can overlap as well, the more rustic the better:)
-In a small bowl, mix a teaspoon of the jam with 1 tbsp of maple syrup. Use a pastry brush to glaze the peaches.
-In another small bow, combine 1 tbsp of maple syrup with a tbsp of milk. Using a pastry brush, brush the borders of the crust with the mixture. Scatter the sliced almonds on the crust and bake for 30-35 minutes or until the crust is golden brown.
-Serve warm and with icecream if you prefer.

Notes
*Feel free to play around with the quantities of spices in the chai spice. Mine are approximate as well. A little increase or decrease in the quantity will not affect the deliciousness of the galette. Same for the jam.

*Approximately 10 minutes before removal from the oven, I like to brush the crust once again with the maple syrup-milk mixture.

Vegan Pavlova with Praline Cream from New Zealand

Because my sweet tooth knows no bounds, because sugar in all its versatile glory never fails to lure me, because I’m forever on a quest to bake the day away, sometime last year, I indulged in a little project….. The One Sweet World Project. The desire was to usher sweetness that suffuses every corner of this beautiful world. The goal was to learn, immerse and finally, devour. Owing to distractions(delicious ones, I’ll admit), the plan endured a halt. However, perhaps 2018 will see the light of day.

Continue reading “Vegan Pavlova with Praline Cream from New Zealand”

The ‘Stop to Smell the Roses’ Cake

Not that a chocolate or an orange flavoured cake doesn’t entice me substantially, but that winter morning demanded a distraction from the familiar. I was fortunate Sumayya Usmani’s ‘Mountain Berries and Dessert Spices’ had sailed from it’s confines of the store and landed amid the cozy comforts of my living room. The author is driven by authenticity and her recipes are brimming with tradition. She paints the book with dishes showcasing the magic of rose petals, cardamom, berries, pistachios and other produce native to her homeland.

Continue reading “The ‘Stop to Smell the Roses’ Cake”

Matcha Raspberry Pancakes – Eggfree

Ever since the time my grandma visited the States & learnt the art of making pancakes, they have been adored and coveted for at home. Although stores in Bangalore didn’t carry Maple Syrup at the time, she cleverly substituted it with a warm homemade sugar syrup and slowly but surely we discovered the indulgences of a sweet breakfast. Few things rival sweet wafts of simmering sugar & sizzling skillets and they’re just the remedy to ward off sleep on lazy weekend mornings.

IMG_2180They make their presence fairly often at home too and the only change I indulge in is I substituting whole wheat flour with all purpose flour owing to it’s high fibre content.
The pancakes that I’m sharing with you today, are enriched by the addition of Matcha/green tea powder. Apart from imparting an earthy flavour, they rank high on the health-foods list since they’re known to be packed with antioxidants.Tons of tart raspberries go into these pancakes as well and if I’m being honest, a pancake without berries ( in any form) is somewhat bizarre to me. To score some extra health points, I even topped them up with some overnight soaked chia seeds. They’re soft, moist, warm & addictive to say the least.
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The recipe I’ve shared makes two pancakes but just double/triple the measurements to make more.
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It would be wrong to post a pancake recipe without a mention of good ol’ IHOP. When the husband & me were in the US, midnight hunger pangs were always satiated by the delicious pancakes at IHOP. With a myriad of flavours like blueberry, chocolate, white chocolate-raspberry & strawberry banana, all stacked to perfection & dripping with  golden sticky syrup, any day is Sunday! This is where my love for pancakes grew so intense, I had to put a stop on it what with all the calorie gain and everything.
( P S. Imagine my surprise when I realised they have franchises here in Canada too)

I do hope you like & try these delicious pancakes and make your Sundays a little more magical!
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RECIPE FOR EGGLESS MATCHA RASPBERRY PANCAKES (Makes 2 pancakes)
INGREDIENTS
1/2 cup whole wheat flour
1/2 tsp sugar
1 tsp baking powder
1/2 tbsp oil
1/2 tsp vanilla essence
1/2 cup milk
1/2 tbsp water
1 tbsp melted butter
100 gms fresh raspberries
1 tsp Matcha powder
METHOD

1. In a medium sized bowl, whisk together the dry ingredients: Whole wheat flour, sugar, baking powder and Matcha powder.
2. Add in the wet ingredients: Oil, vanilla essence, milk, water and mix very gently. If some lumps are there don’t worry about it but make sure to not overmix.
3. Let the batter rest for 5 minutes. Then add the melted butter.
4. Meanwhile, heat a non stick tava/skillet over the stove in medium heat. Spread some melted butter on top and spoon a big ladleful of batter on the tava. Top with lots of raspberries.
5. After 2-3 minutes, flip the pancake (ensuring it has achieved a nice golden brown) and cook again for a few minutes.
6. Top with more raspberries & powdered sugar.