Friday evening, it’s another mildly cold winter day in Delhi. Inder is entertaining himself by taking slow rounds in the room (he likes to believe that his such act can make him thin),Virat is busy checking movie times from the newspaper. For some time watching movie in our nearest cinema hall has become our favorite past time. Damp clothes have been put on the chair (once they are off to bed, I will spread them in the room); food preparations too have been done and there is nothing which i need to be doing in the next few hours. So I took my cup of tea beside Virat to write about the wonderful memories, relationships and experiences that life has presented me over the six months
My Mother-in-law who has been fighting with multiple infections and high blood sugar for months is now recovering well..One recent memory which I can recall right now is our visit to IITF.
Last month when Inder got us two tickets for IITF I wasn’t too happy as I I know it interests nobody and going there alone doesn’t seem very exciting. But when I told Virat the theme this year is ‘Digital India’ he agreed to come with me. Next morning we reached there early; after walking around the market stalls non-stop for 3 hours we wearily slip down in a side stall to have chole bhature. Sitting there we send Inder Various photos of the great time we had over there; in return he send us a smiley. On the way home we stopped at Rajouri Garden Market to buy his school uniform. I even buy his two sweatshirts
In the metro afterwards, Virat said, “I would love to come here again.” Before I proceeded to write another memory, Inder interrupted us by asking, “Does the leaves of this plant stay red all through the year?” The reference might be to Poinsettia, which was sitting in one corner of the hall . I looked at him to see what he was noticing. “Yes, but it flowers only in winters.”“Similar looking plant was presented to me in the school today; I forgot to bring it home.” He continued.
Hearing this, I left my blog post in between and rushed to the car to bring another Christmas flower home.
Life in the past has been like this…..full of fleeting moments. I have recorded all the things in mind and will definitely share all of those in my coming post. (My Christmas post is coming soon)
Another plant gifted to me on my niece’s birthday. For me, gift like this means everything.
In today’s blog post I will be sharing three recipes with you which were a big hit in our house.
Recipe adapted from Sainsburymagazine
- Eggs – 3
- Vanilla essence – 2 tsp
- Caster brown sugar – 125 gms
- Cocoa powder – 25 gm
- Whole wheat flour – 50 gm
- Butter – 75 gms
Chocolate to garnish
For the syrup
- Sugar – 1 tsp
- Water – ½ cup
For the filling
- Strawberry or cherry jam (boiled with 3 tbsp water) – 3 tbsp
- Whipped cream – ½
For the Ganache
- Dark chocolate – 100 gms
- Amul cream – 50 ml
- Milk – 3 tbsp
For the sponge
Preheat the oven to 180°C. Grease or line two 6 inches round tin with baking paper. In a large bowl, whisk the eggs, vanilla and sugar together using an electric hand whisk for about 10 minutes. Sift the cocoa powder and flour together, then fold in. Stir in the melted butter. Divide the cake mixture between the tins and bake for 20-25 minutes, or until springy to the touch. Cool in the tins for 5 minutes, then turn out on to a rack to cool completely.
For the syrup
Boil the water. Add the sugar and let it to rest until cool down completely.
For the ganache
In a bowl add cream, chocolate and milk and microwave for one minute. Let it rest for a little then combine all.
Place one of the leveled sponge on a serving plate. Brush with some sugar syrup. Apply a little of jam over the sponge. Pipe some cream over. Sandwich together with a second sponge and brush again with the syrup. Apply a thin layer of cream just over the top then pour the ganache over. Garnish with grated chocolate.
Recipe adapted from Just a Taste.
- 2 1/2 cups old-fashioned oats
- 1/2 cup sliced almonds
- 1/2 cup flaxseed meal
- 1 cup chocolate chips
- 2 Tbls light brown sugar
- 1/2 teaspoon salt
- 1/2 cup honey
- 1/2 cup vegetable oil
- 2 large egg whites, lightly whisked
Preheat the oven to 160 degree C. Line a 9” rectangular baking pan with baking paper. In a bowl whisk the egg whites. Add sugar and whisk again. Mix honey, oil and salt. In a separate bowl mix oats, chopped almonds, flaxseeds meal and choco chips. Now add the egg mixture to the oats mixture. Transfer the mixture to the prepared pan, and using wet hands or a flat spatula, firmly press it into even layer. Bake the granola for 30 to 35 minutes until dark golden on top. Remove the granola from the oven and allow it to cool in the pan on a wire rack for 2 hours. Transfer the granola onto a cutting board and slice it into bars.
Recipe of ANZAC Cookies is here