Sunday, July 05, 2009

Quark Blancmange with Strawberry Compote

Quark Blancmange (1) by MeetaK 

Today a quick recipe to sweeten your weekend. We've been going to the strawberry fields quite often the past week. This year they are exceptionally sweet and juicy. After the rains left we've had nothing but sunny and warm weather and it seems that the strawberries enjoyed the extra sun they got. They are perfect and so tempting that there is no resisting.

One day this past week I missed lunch and in the afternoon when I picked Soeren up my tummy grumbled at me for not taking care of it. I decided to hit the strawberry fields with Soeren, not only to satisfy my hunger but also to pick strawberries for a few dessert ideas. After we literally devoured several of the aromatic berries and filled up our tummies we began picking. It was just Soeren and me and these are some of my favorite moments with my son.

Quark Blancmange (2) by MeetaK

We were fairly alone on the huge field and as the days stress wore off, Soeren began telling me all about his fantasy of living in Strawberry City. It was a fun fantasy at first - where everything was made out of juicy strawberries. Later we realized it would be a bit monotone as we'd miss several of the other fruits we love so much.

As our baskets were filled he asked what I was making for dessert - it was easy - something that featured strawberries of course.

Strawberries (03) by MeetaK

All three of us love creamy desserts and one of our favorite types is often made with plain milk or cream, thickened and flavored. Panna cotta, malabi, Bavarian cream and of course blancmange (Blanc Manger) are just a few to name. While I’ve made several types of panna cotta (just need to visit my recipe index to see what I mean), I never actually made blancmange at home.

I landed on Aran’s recipe and found her twist of using crème fraiche and whipped cream very intriguing. The fact that the results would be more mousse-like and light was perfect for the hot summer day. Instead of the crème fraiche however, I added plain quark to give it a slightly more tangier flavor complementing the gorgeous sweetness of the strawberry compote.

Quark Blancmange (3) by MeetaK

The strawberry compote itself is a simple yet luscious combination of the berries some icing sugar and a dash of balsamic vinegar.

All in all a perfect fresh, fruity and light dessert to enjoy after a fantastic day at the strawberry fields!  Meeta Recipe Card Blancmange

 

Printable version of recipe here.

For the Quark Blancmange
(adapted from Cannelle et Vanille)

250g plain quark
350g heavy cream
2 vanilla beans
75g fine sugar
3 gelatin leaves

For the Strawberry Compote

300g strawberries, hulled and halved
2 tablespoons icing sugar, sifted
1 teaspoon balsamic vinegar

Method

  1. Soften the gelatin in ice water for approx. 5 minutes. In the meantime whisk heavy cream, vanilla and sugar until sot peaks form.

  2. Squeeze access water out of the gelatin and place in a saucepan. Remove approx. 2-3 tablespoons of the whipped cream and over a very low heat stir the mixture until the gelatin has dissolved.

  3. Pour the gelatin mixture into a clean bowl, then add about 1 cup of the whipped cream and whip further to temper the gelatin. Now fold in the rest of the cream. Without tempering the gelatin with part of the cream first will cause the gelatin to set quickly and create chunks in your cream mixture.

  4. Now gently fold in the quark into the cream. Divide the mixture into 6 small dessert glasses or one large bowl. Place in the refrigerator and allow to set – approx 4-6 hours. If you are using individual glasses fill only 3/4 full.

  5. Combine strawberries and about 1 tablespoon icing sugar and balsamic vinegar in a saucepan and allow to cook at medium heat, stirring occasionally. After 8 to 10 minutes the compote should have thickened and be pulpy. Remove from heat and allow to cool.

  6. Serve blancmange with strawberry compote. If using individual dessert glasses pour the compote into the glasses, otherwise portion the blancmange into individual bowls or plates and spoon the compote over the top.

Sticky Note 1 Meeta Tip


If you like a bit of crunch to this dessert add some nuts like pistachios or macadamia nuts. I love a sprinkling of broken meringue cookies or some crushed amaretti biscuits.

 

 

 

 


Verdict

Quark Blancmange (4) by MeetaK

This picture says it all. It was so good that every trace of the dessert was wiped – or should I say licked clean! The blancmange had the consistency of very soft cheese, the quark rounding it up to give it a slightly zesty flavor. The whipped cream was just perfect for this dessert as it gave it a wonderfully light and fluffy texture. Together with the aromatic and sweet strawberry compote the dessert got thumbs up all around.

More strawberry desserts from WFLH:

Strawberry Panna Cotta 06 framed Strawberry Basil Ice Cream 01 framed Stwaberry Trifle 03 framed
Strawberry panna cotta with balsamic red wine syrup Crème Fraîche Strawberry Basil Ice-Cream Strawberry Trifle


All photographs and written content on What's For Lunch, Honey? © 2006-2009 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First

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Thursday, July 02, 2009

For the girlie in me

 Pink Gerbera (03) by MeetaK

 


All photographs and written content on What's For Lunch, Honey? © 2006-2009 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First

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Monday, June 29, 2009

Creamy Butter Beans and Leeks

Butter Beans and Leeks (03) by MeetaK

After a spectacular weekend filled with friends, barbecues, hikes, wild blueberries and a lot of Michael Jackson, we've started the week on a positive note. The past few weeks were overshadowed with a lot of chaos and stress - to move or not to move - was the question of the month.

Things are beginning get sorted and we are re-finding our bearings again. It feels good to be moving on again.

It will take time for us to get over the experience for sure but, as I have often said, it's the gentle net our fiends have spread out below us that is catching our fall. And of course the kitchen always provides me with a hide-away whenever I need to get away from it all.

We often enjoy simple down-to earth meals during the week and my love for legumes always keeps me on the look-out for new recipes. A recipe that caught my eye was one from Jamie Oliver’s - Cook with Jamie. Personally I find it a little treasure book full of interesting and delicious recipes, which are simple to make and are big in taste. This dish is no exception.

Butter Beans and Leeks (04) by MeetaK

I made a a few tiny changes to the recipe. Butter beans have a sweet, buttery taste and are wonderfully tender. Not to be confused with lima beans, as lima beans are green and not as aromatic and tender as butter beans. Together with the delicate and subtle flavor of the leek this dish is just asking to be made in huge quantities.

Meeta Recipe CardBeansLeeks Creamy Butter Beans and Leeks

Printable version of recipe here.

Ingredients

4 leeks, finely sliced
500g frozen or canned butter beans
2 garlic cloves, finely chopped
small bunch of thyme, leaves picked
olive oil
butter
200 – 250 ml vegetable stock
a handful of flat leaf parsley
1 tablespoon crème fraîche
Salt and pepper


Method

  1. In a large skillet heat olive oil and butter, then sauté the leeks together with thyme and garlic on low heat until soft and sweet – approx. 15-20 minutes.

  2. Turn up the heat and add the vegetable stock. Bring to a rolling boil, then add the beans. Make sure that the beans are just covered in the liquid.

  3. Allow to simmer for approx 8-10 minutes until the beans are soft and creamy. Then add parsley, crème fraîche and a good drizzle of olive oil. Season to taste.

Sticky Note Serving Tip

These beans and leeks go with just about anything. Fish lovers will find it perfect to trout, wild salmon or tilapia. Delicately baked chicken is with just a simple seasoning of lemon juice, salt and pepper is a wonderful accompaniment. Or as Jamie serves the beans and leeks with steaks.

 


Verdict

Butter Beans and Leeks (02) by MeetaK

Buttery, creamy and delicately exquisite. A rustic yet very chic dish to complement your main dish. We had it with lightly herb marinated lamb filets – a fantastic, quick and very satisfying meal. There is something lavishly soothing about rustic dishes like this – and always a hit in our family.

This month My Legume Love Affair is being hosted over at Annarasa. It’s the perfect event for all legumes lovers, created by the talented Susan over at The Well Seasoned Cook. My buttery creamy butter beans and leeks are going over their way.

Monthly Mingle MexicanFiesta Monthly Mingle Reminder

It's time for a fiesta and everyone is invited. My gracious guest hostess is the absolutely wonderful Jenny from All Things Edible and I love the theme she picked for this month. Jenny wants us all to come party with her in her Mexican Fiesta.

Deadline is July 13th, so come on over and fiesta with us!

You might like these legumes ideas from WFLH:

BeansAndKale 02 framed Red Coconut Lentils 01a framed Dal-Maa Di Dal 02 framed
Lime Kale with Beans and Dill Creamy Coconut Red Lentils Mum's Creamy Black Dal

 DTtip6 

Daily Tiffin Reading Tip

A World Outside of Mozzarella & Pepperoni written by Tony

 


All photographs and written content on What's For Lunch, Honey? © 2006-2009 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First

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Saturday, June 27, 2009

Bakewell Tart with Thyme Infused Cherry Preserve and Cashew Frangipane

Bakewell Tart (01) by MeetaK 

Surprised to see me back doing the Daring Bakers' challenge so soon? Especially since in my last challenge post I announced it would be my last till October! If you do not know yet then let me tell you that although we packed, sold and sorted out a lot of our stuff for the anticipated move, we are not moving anymore. Due to several issues in the project, Tom was supposed to work on in Doha, we decided that the perspective initially offered to him had changed too much and Tom has oriented himself elsewhere.

So while we get back to the basics, like buying new furniture and sorting out a few other bits and bobs, I thought that getting back into the kitchen with my Daring Bakers would help me take my mind off things. Baking always does that you know?

I was glad that Ivonne and Lisa took me back with open arms. Thank you ladies!

This month we tackled the very traditional and very English Bakewell Tart (or was it pudding?). There's quite a bit of history to this tart/pudding, first appearing in writing in 1826 where the term "Bakewell Pudding" was first mentioned by Meg Dods. By the latter half of the 1800s, the egg custard evolved into a frangipane-like filling; since then the quantity of jam decreased while the almond filling increased.

The first time I ever tried the Bakewell tart was back in Doha. My mother had a formidable English friend, whose personal mission seemed to be to convince everyone around her how much injustice the British cuisine got and to prove that all the food bashing was incorrect she would organize parties, picnics and tea afternoons serving only the best the British kitchen had to offer. If it made believers out of all her guests I dare not say but I do know this: that almost everyone was wild about her Bakewell tarts. They were light crusted, with just enough of jam or curd for a flavor high and the frangipane topping was moist and rich.

I have never quite ever had a Bakewell tart of such delicious magnitude! Unfortunately mum's friend passed away several years ago and I am afraid the recipe of hers will be her well kept secret. Mum told me that at her wake ceremony they served Bakewell tarts in all shapes, sizes and flavors.

Cherry Collage by MeetaK

After living in Germany for a few years I came across a bakery in Leipzig. They were selling small tarts with buttery crusts, jam filled interiors and a topping that very much was a frangipane. It went by the name "Leipziger Lerche". I bought two not really making the bridge to the Bakewell yet. Once home however, I bit into one and at once I was reminded of the awesome tarts my mum's friend made. I gobbled down both - forgetting that one was for Tom!

Ever since then I have made the German Leipziger Lerche on a few occasions but never really could bring myself to create my own Bakewell tart. There isn't much of a difference in the recipes but under the name Leipziger Lerche I was less intimidated. When one has such impressive examples in memory it seems nothing else comes close.

The June Daring Bakers' challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England.
The recipe is very straightforward, containing 3 basic elements:

  • Shortcrust pastry for the base layer
  • Jam, preserve or curd for the filling
  • Frangipane to top it all off with

Jasmine and Annemarie gave us enough room to play around with this recipe. Making our own sweet shortcrust pastry and frangipane were the two mandatory elements for this challenge.

I've made shortcrust pastry on several occasions so that element was a breeze. I had a huge bag of cashew nuts that was begging to be used so I made my frangipane with them, which really gave it a very exquisite taste. At first I was planning on making my own jam but then had to go for my quick tweaking of a store-bought version, which I often do when I need a filling or spread for special occasions.

The Black Cherry Jam Tweaking


1 300 ml jar of black cherry with whole cherries in it
A few springs of Thyme, finely chop one or two leaving the rest whole
A few squirts of lime juice
Half a vanilla bean, insides scraped

Pour out all the contents from the jar into a saucepan. Heat then add all the other ingredients remove from heat and allow to steep.

Use this on pancakes, French toast, scones or fill in pastries, tarts and cakes or even use to top ice-creams and other creamy desserts.

 


 

Bakewell Tart (02) by MeetaK

And now to the recipe of the grand Bakewell Tart as I made.    Meeta Recipe Card Kopie

Bakewell Tart with Thyme Infused Cherry Preserve and Cashew Frangipane

Printable Version of recipe here.

Makes one 23cm (9” tart)
Prep time: less than 10 minutes (plus time for the individual elements)
Resting time: 15 minutes
Baking time: 30 minutes
Equipment needed: 23cm (9”) tart pan or pie tin (preferably with ridged edges), rolling pin

Ingredients

One quantity sweet shortcrust pastry (recipe follows)
Bench flour
250ml (1cup (8 US fl. oz)) jam or curd, warmed for spreadability
One quantity frangipane (recipe follows)
One handful blanched, flaked cashews

Assembling the tart

Place the chilled dough disc on a lightly floured surface. If it's overly cold, you will need to let it become acclimatized for about 15 minutes before you roll it out.

Flour the rolling pin and roll the pastry to 5mm (1/4”) thickness, by rolling in one direction only (start from the centre and roll away from you), and turning the disc a quarter turn after each roll. When the pastry is to the desired size and thickness, transfer it to the tart pan, press in and trim the excess dough. Patch any holes, fissures or tears with trimmed bits. Chill in the freezer for 15 minutes.

Preheat oven to 200C/400F.

Remove shell from freezer, spread as even a layer as you can of jam onto the pastry base. Top with frangipane, spreading to cover the entire surface of the tart. Smooth the top and pop into the oven for 30 minutes. Five minutes before the tart is done, the top will be poofy and brownish. Remove from oven and strew flaked cashews on top and return to the heat for the last five minutes of baking.

The finished tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking. Remove from the oven and cool on the counter. Serve warm, with crème fraîche, whipped cream or custard sauce if you wish.

When you slice into the tart, the almond paste will be firm, but slightly squidgy and the crust should be crisp but not tough.

Notes:

  • If you cannot have nuts, you can try substituting Victoria sponge for the frangipane.
  • You can use whichever jam you wish, but if you choose something with a lot of seeds, such as raspberry or blackberry, you should sieve them out.
  • The jam quantity can be anywhere from 60ml (1/4 cup) to 250ml (1cup), depending upon how “damp” and strongly flavored your preserves are. If in doubt, just split the difference and spread 150ml (2/3cup) on the crust.
  • The excess shortcrust can be rolled out and cut into cookie-shapes.

Sweet shortcrust pastry

Prep time: 15-20 minutes
Resting time: 30 minutes (minimum)
Equipment needed: bowls, box grater, cling film

Ingredients

225g (8oz) all purpose flour
30g (1oz) sugar
2.5ml (½ tsp) salt
110g (4oz) unsalted butter, cold (frozen is better)
2 (2) egg yolks
1 vanilla bean (optional)
15-30ml (1-2 Tbsp) cold water

  1. Sift together flour, sugar and salt.
  2. Grate butter into the flour mixture, using the large hole-side of a box grater.
  3. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside.
  4. Lightly beat the egg yolks with the seeds of the vanilla bean (if using) and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.
  5. Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes

Cashew Nut Frangipane

Prep time: 10-15 minutes
Equipment needed: bowls, hand mixer, rubber spatula

Ingredients

125g (4.5oz) unsalted butter, softened
125g (4.5oz) icing sugar
3 (3) eggs
2.5ml (½ tsp) vanilla extract
125g (4.5oz) ground cashew nuts
30g (1oz) all purpose flour

  1. Cream butter and sugar together for about a minute or until the mixture is primrose in color and very fluffy.
  2. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to curdle. Don’t panic. It’ll be fine.
  3. After all three eggs are incorporated, pour in the vanilla extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow color.

Notes:

  • Add another five minutes or more if you're grinding your own almonds or if you're mixing by hand.

The Food Guide_1

 

Food Guide Tips

- What cashew nuts do for you

- How to select and store cherries

- A guide to making Jams, Jellies, Preserves

 

 

 


Verdict

Bakewell Tart (04) by MeetaK

Although it cracked while baking, we loved this simple pleasure. There is noting quite like biting into lovely moist and nutty frangipane, then feeling the sticky sweetness of cherry with a touch of time and finally the crumbly pastry. It’s an unsurpassable crowd pleaser, ensuring that everyone will be licking their lips for more.

Would I make this again?
Yes – again and again. Playing around with different filling flavors will be fun. I already have the next tart lined up for a little tea party I will be having. This time I will be making them in smaller tart forms.

What did I learn from this challenge?
Nothing should intimidate you – not even the memory of a magnificent cake. As I have made the German pendant to this often, I did not experience any difficulties. It was just great to be able to get back to baking with the group!

Thanks to Jasmine and Annemarie for this great challenge.

Also a huge thanks to the lovely Claudia of Fool for Food for directing me to the right place for this lovely rectangular tart form.

You might like these previous Daring Bakers challenges:

Choc Eclairs 01framed BostiniCreamPie01a CheesecakePops 03 framed
Chocolate Éclairs Bostini Cream Pie Cheesecake Pops

 Monthly Mingle MexicanFiesta Monthly Mingle Reminder

It's time for a fiesta and everyone is invited. My gracious guest hostess is the absolutely wonderful Jenny from All Things Edible and I love the theme she picked for this month. Jenny wants us all to come party with her in her Mexican Fiesta.

Deadline is July 13th, so come on over and fiesta with us!

 


All photographs and written content on What's For Lunch, Honey? © 2006-2009 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First

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Friday, June 26, 2009

My IKEA Loot

IKEA_Loot02framed 

I’ve been hitting IKEA for the past two days buying new furniture mostly but also looting the place for new props and fabrics. It was my lucky day actually as IKEA is having it’s midsummer sales and there were so many things on sale! Still it’s amazing how much a girl can spend when left alone at IKEA. My credit card was on fire! Here’s a sneak peak of a few of the things I bought!

IKEA_Loot01 framed

I am now looking forward to using all these wonderful and colorful dishes, bowls and fabric. In the meantime here’s wishing you a happy Friday!

Hugs!


All photographs and written content on What's For Lunch, Honey? © 2006-2009 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First

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Tuesday, June 23, 2009

Monthly Mingle – Let’s Fiesta

Monthly Mingle MexicanFiesta

It's time for a fiesta and everyone is invited. While Nags gets her roundup for Ravishing Rice ready, it's time to announce the next mingle. My gracious guest hostess is the absolutely wonderful Jenny from All Things Edible and I love the theme she picked for this month. Jenny wants us all to come party with her in her Mexican Fiesta.

Who does not love Mexican food? It's full of flavor, fresh, spicy and perfect for parties. This cuisine offers something for everyone - vegetarians benefit from the large variety of fresh vegetables and legumes, for the more carnivorous folks amongst us there are great and aromatic meat and poultry dishes to choose from and I do not know a kid you does not enjoy a taco, quesadilla or a burrito for lunch!

Dig into your recipe books, browse the Internet or share your favorite Mexican dish with us. To help you get started you might like my Black Bean Chili with Saffron Rice and Papaya Guacamole or how about these Cheese Quesadillas with Two Salsas.

If you now can't wait to join us here's what you need to do:

  1. Create a dish that fits the Mexican Fiesta theme as described above.
  2. Post about it on your blog from now till 13 July 2009.
  3. You must provide a link to Jenny's announcement post and the official Monthly Mingle page.
  4. Once you’ve posted your dish, please send your entries to Jenny:  allthingsedible (at) gmail (dot) com

All further details for the grand Mexican Fiesta can be viewed on Jenny's announcement post.
See you there!


All photographs and written content on What's For Lunch, Honey? © 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First

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