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CHERRY TOMATO CONFIT

 CHERRY TOMATO CONFIT


 This is probably the preparation that sees the biggest benefit from homegrown ingredients as homegrown tomatoes I feel are sweeter, have less skin, and just intensify the umami of a great preparation.




CHERRY TOMATO CONFIT


Ingredients:

Cherry tomato - 4 cups full
Olive oil - 1/2 cup to 3/4 cup.. ( I usually make with 3/4 cup because once tomato are over..the oil itself tastes so good with all umami goodness and can be used in various ways #flavorpunch) 
Sea salt - 3/4 Tbsp
Red chilli flakes - 1/2 tbsp
Garlic - 10 pods sliced ( not very thin)
Zest of 1/2 lemon 
Oregano few sprigs
Basil few leaves
Sugar - 1/2 tsp ( optional)





Method: 

1. Wash and wipe all the cherry tomatoes.
2. Cut them to halves.
3. Spread them in the oven safe glassware, I usually don't prefer  aluminum baking sheet for this.
4. Preheat the oven to 300f .
5. Add halved tomatoes and Olive oil.
6. This takes almost 11/2 to 2 hrs.
7. After an hour add all other ingredients and slow bake/ cook them until the water content in the tomato is reduced almost to half,  garlic and tomatoes starts caramelizing.
8. Once done let them cool in the room temperature overnight and store them in the airtight glass bottle. 




Tastes so good with bread, pasta, topping for grits, omelettes, Risotto etc so many infinite ways...to Use them. Truly delicious.

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STRAWBERRY FIG TART

STRAWBERRY FIG TART 





Tart dough


Ingredients:

Flour - 180g
Butter - 120g
Egg - 25g
Icing sugar - 70g
Almond powder - 30g

Method:

1. Sift the almond powder together with the flour.
2. Then sift the icing sugar (separately).
3. Mix the icing sugar with the butter in a bowl using a spatula.
4. When the icing sugar is well combined with the butter, mix in the egg until smooth. This may take some time. You will get a homogenized mixture.
5. Next mix in the sifted flour and almond powder.
6. Keep mixing until a soft ball is formed do not over work.
7. Flatten the dough, then wrap the dough in plastic and put it in the
fridge for at least one hour.
8. Roll out the dough to a sheet that is large enough to cover the tart pan.
9. Fold, lift and place the dough in the tart pan without stretching it.
10. Crimp the edges with your fingers and cut off any excess dough with a knife.
11. Prick the bottom with a fork to prevent blistering.
13. Bake for 20 to 25 minutes in your pre-heated oven at
180°C(350°F)




Almond Cream


Ingredients :

Almond meal- 120g
Butter - 100g
Sugar - 100g
Egg - 2
Salt - 1 pinch
Vanilla extract- 1/2 tsp
Walnuts chopped - 100g
Chocolate chips - 20g


Method:

1. Mix the sugar with soft butter, then add the egg, salt and vanilla extract.  
2. Clean the side of the bowl from time to time.  
3. Mix in the almond powder, spread the layer of almond cream on the tart bottom.
4. Sprinkle the chopped walnuts and Chocolate chips.
5. Bake for 30 to 35 min in 190°C (375°F) oven.
6.Transfer the tart to a wire rack, unmold and let it cool completely before adding the roasted fig mixture.

NOTE: If figs are in season you can use the fig mixture else you can omit the figs and use Chocolate Ganache only.

Fig or chocolate make a choice and follow the below direction ......





Fig mixture


Ingredients:

Fresh Figs - 300g (quatered)

Method:

1. Cut figs into small pieces and cook over medium heat for about 10 min(do not over cook).
2. Let it cool and chop roughly. Spread the mixture on the top of cooled tart.

Ganache


Ingredients:

Dark Couverture - 80g
Heavy cream - 80g

Method:

1. Place chocolate in a medium heat-proof bowl. Set aside.
2. In a small saucepan over medium heat, bring cream just to a boil.
3. Immediately pour cream over chocolate and let it sit without stirring for 1-2 minutes.
4. Slowly mix well until you get smooth Ganache.  Once it is cooled (still pouring consistency)
5. Spread the Ganache on the top of fig mixture evenly.
6. Once the Ganache is firm, then decorate.

Decoration:
Arrange the Sliced fresh strawberries and figs (15-20) on the top of the tart beautifully.


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KHANDVI


One of our favorite guilt free snack to munch with masalachai........ Do you love this? 
Khandvi is a Gujarati delicacy made using Besan/ Chickpea flour #glutenfree . This cute little yellowish thin sheets( made using cooked chickpea flour)which is rolled to bite- sized pieces are flavored/ topped with tempering of  mustard, sesame seeds, spicy green chilies and toasted coconut are #addictive.

KHANDVI 






Ingredients :


FOR THE KHANDVI
Gram flour/Besan - 1 cup
Yogurt - 1 cup ( I prefer to use little sour yogurt)
Water - 2 cup
Ginger paste - 1 1/2 tsp
Green chili paste - 1 1/2 tsp
Turmeric powder - 1 Pinch
Salt - as needed
Oil - 1 tbsp






FOR TADKA

Oil  - 1 tbsp
Mustard seeds - 1/2 tsp
Grated coconut - 1 to 2 tbsp
Sesame seeds - 1 tsp
Green chili - 1 sliced
Cilantro for garnishing(chopped)


 Method : 
1. In a large mixing bowl, mix together the gram flour, yogurt, water, salt, ginger and green chili paste, turmeric powder and oil. Mix well with a hand blender until it has no lumps.
2. In a heavy bottom(medium sized) pot pour the batter and bring it to a boil, stirring continusely keeping the flame in low to medium. It starts to thicken and keep mixing.
Cook this mixture for 20 minutes making sure there is no raw smell of the besan. Now test a little by spreading on a plate after a minute check to see if it peels out easily.
3. If it comes out easily from the plate without any delay switch of the flame, take a large steel plate or granite top grease it very slightly with oil. Pour a ladleful of this batter, spread it as thin as possible with the back of a large spoon or bread dough scraper (works very good). Do the same with the remaining dough. 
4. When this cools , cut to vertical strips and carefully roll them tightly.  Transfer them to the serving platter
5. In a small pan, heat oil, add mustard and sesame seeds. Once it stops spluttering add green chili and immediately pour the tadka over Khandvi rolls.
6. Garnish with grated coconut and chopped cilantro.




Serve with your favorite chutney.  I served with mint chutney and garlic chutney. 

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Vegetarian Japchae (Chap Chae)

A favorite noodle of mine in any weather is Japchae ((Stir-fried veggies & Tofu with Sweet potato Starch noodles/glass noodles). The reason I really love japchae is because it's relatively light, refreshing, tasty, and great as a side-dish or main. Today, a delicious vegetarian Japchae with stir-fried veggies and tofu made for a great meal, that's tasty and easy to prepare.

Vegetarian Japchae (Chap Chae)


(Stir-fried veggies & Tofu with Sweet potato Starch noodles/glass noodles)






Ingredients :

Sweet potato starch Vermicelli - 340 gm
Extra firm Tofu - 340gm 
(small cubes, sautéed in the pan with a tsp of oil and a pinch of salt. Fry them till it turns golden brown on all the sides)
White button mushroom - 7 to 8 (sliced)( you can use any of your fav mushrooms as well)
Spinach or any greens - 2 handful (I used Kale today)
Carrot - 1 (Julienned)
White onion - 1 sliced (small)
Red pepper or your choice of colored pepper - 1 (cut to strips)
Garlic - 2 pod (very finely chopped)
Soy sauce - 3 tbsp 
Sesame oil - 3 tbsp
Green onion(green part , save the white part for noodles) - 1/4 cup sliced
Sesame seeds 
Salt if needed ( Since Soy sauce has enough amount of salt its not necessary)

Sauce ingredients for the Noodles :

Soy  sauce - 3 tbsp
Sesame oil - 1 tbsp
Sugar - 2 tsp (you can add tsp extra if u like little sweeter)
Korean red chili powder (Gochugaru) - 1/2 tbsp
Garlic - 3 minced
Pepper - 1/4 tsp
White part of spring onion








Method for Preparing Noodles :

1. Cook the Noodles as instructed in the package and wash in cold water 2 to 3 times , drain and keep it aside.
2. Heat the pan, add the sauce mixture for the noodles, let it cook for a couple of minutes.
3. Add the cooked noodles, switch off the stove immediately and give it a good mix.  Let it cool down.

Preparing the veggies :

1. Stir-fry Mushroom, Onion, Carrot and peppers separately and keep it aside.
2. Blanch Kale or greens in the boiling water. Drain immediately, squeeze and add dash of soy sauce and sesame oil. Massage and keep it aside.
3. In a bowl add the stir-fried veggies, greens, prepared noodles, tofu and add all other ingredients ( garlic, soy and sesame oil).
4. Give it a good mix. ( You can add more soy or sesame oil if you want)
5. Give it a taste test and add sliced green onion.
6. Serve them as a side or main ... sprinkle sesame seeds on the top while serving.







Note :

1. You can serve this in room temperature or even cold. This tastes so good after an hour,  the more it soaks the better it tastes.
2. You can also add omelette strips to this.
3. You can always reduce the amount of sauce and sesame oil as per your taste and need.


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