Looks like a tart

Basil, bell pepper and two cheese tartlet

I’m a cheese friend. Sometimes it takes just a tiny piece of emmental or grainy parmesan to calm my craving and sometimes I go all the way with a four cheese pizza.

Out of all cheeses, smooth cream cheese ranks very high on my comfort meter. On a normal day you will find me slathering  spoonfuls on hot baguette  slices. And when mid-night hunger pangs need to be battled, I eat it straight out of the tube.

Today, I used it to make an eggless tartlet. The cream cheese, heavy cream and milk mixture, forms an emulsion that is good enough to bind all the ingredients together without the usage of eggs.

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Mad baker’s tea party

Chocolate and jalapeño brownies with sticky toffee cheese fondue

There are days when I adore subtle flavours that loiter around for a few seconds and make a quick exit. Like a pulpy, pink strawberry icecream or a lemon sorbet. At one moment you feel the burst of fruit and the other, there is only that calming coolness. And there are days when strong, lingering flavours, catch my fancy – like a cold wasabi or basil icecream.

Today, I wanted something of the later kind. When I mixed jalapeño with my regular brownie batter, the result was quite fascinating. At first, the brown, innocuous pieces seemed just like another cake – chocolaty and sweet. But a few seconds after biting into its gooey exterior, a jolt of zingy jalapenos shakes your palate. Since the flavour refuses to budge, I tamed it with a sticky toffee cheese fondue. Continue reading