Saturday, January 19, 2013

Almond Crackers


Blanched Almond Flour – 1¾  cup
Salt – 1/4 tsp
Olive Oil – 1 tbsp
Egg – 1
Coarsely crushed black pepper – 1/2 tsp

Preheat oven to 350F, preferably on convection heat.

Mix almond flour, salt, pepper together.

In a separate bowl whisk egg and olive oil together.

Stir the egg mixture to almond flour and mix well.

Roll into a dough and press the dough between two parchment papers.

Roll the dough into a thin square. Remove the top parchment paper. Transfer the bottom piece with rolled out dough onto a baking sheet.

Cut the rolled dough into 2 inch squares with a knife. Bake for 12 to 15 minutes until lightly golden. Remove from the oven immediately and allow to cool. If the edges brown quickly, reduce heat to 300F, reremove the baking sheet, separate the edges and keep aside, put the sheet back in oven and continue to bake. 

Makes around 20 to 25 crackers.

Serve with cheese or fruit preserve.




Wednesday, January 9, 2013

Malai Peda

Heavy Cream - 1 quart (I use Whole Foods 365 brand cream which is without any additives)
Organic Whole Milk - 4 cups
Turbinado / Demerera Sugar - 3 tbsp. (approximately, adjust according to your desired sweetness)

Bring the milk and cream  to a boil in a heavy bottomed pan. Simmer and cook on low heat for around an hour. Keep stirring the milk so that it doesn't stick to the bottom.

After around an hour, the milk gets very thick. At this point we have to continuously stir otherwise it can get burnt easily. Add the sugar and continue to cook for 10 more minutes till the mixture comes together almost like a soft ball.

Pour the thickened milk on a plate. Let it cool a little, then make small pedas of the desired shape. Cool completely and store in an airtight container.






Tuesday, January 8, 2013

My Lunch - Asparagus, Potato, Cod

Sauteed Asparagus, Potato with Poppy Seeds, Pan Fried Cod