Pinterest Told Me To Make: Rhubarb Strawberry Lemonade

Rhubarb Strawberry Lemonade

I have more than 100+ recipes pinned on my Pinterest Recipes Inspiration board.
They all sit there – as eye candy. The boards are usually full/ brimming with ideas but never are they implemented.I have really never attempted to make them.

I am sure that is the case of most of us who spend all our free time pinning. Doesn’t matter if its arts/crafts, style, home or food related.

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Smoked Salmon and Spinach Omelette

Smoked Salmon and Spinach Omelette

Yay, we have moved into our apartment. And its a big old mess here.

Boxes, books, clothes, toiletries, toys seem to be all mingled and on top of each other.

The only one place that is sorted out is the kitchen. Last night we made a trip to Whole Foods to replenish the food supplies. We were the grumpy and hungry parents with a whiny 3-year-old in tow. With supplies back in the kitchen, now we are back in business.

Smoked Salmon and Spinach Omelette

Today, Vipul had a smoked Salmon and Spinach Omelette. Still diet food but all gussied up with Smoked Alaskan Salmon.

A combination that we normally have when we eat out or when we visit Poonam.

Simple recipe that goes well with the Olive bread from Whole Foods smeared with fresh avocados. Give it a try with fresh eggs and home-grown spinach – if possible. The flavors party in your mouth. No kidding.

I could probably have it again for dinner. Yipee for cooking in your own kitchen and for breakfasts for dinners!

Smoked Salmon and Spinach Omelette

Smoked Salmon and Spinach Omlette Recipe

Serves 2

  • 4 eggs
  • 1 cup fresh spinach leaves chopped into ribbons
  • Salt and pepper to taste
  • 1/4 – 1/2 cup Smoked Salmon peices
  • 1 teaspoon oil or bacon fat

1. Beat the eggs with salt and pepper and spinal till pale yellow and fluffy.

2. Heat oil in a skillet. Whip the eggs once while the oil heats up. When hot, pour half of the eggs mixture in the skillet. Once the eggs are set on the bottom, gentle loosen the sides and flip the omelette. Layer the smoked salmon pieces. Cook for another minute or so. Fold in half and slide on a plate.

Serve warm with  toasted bread. avocados, roasted tomatoes and coffee.

Savory Tomato Pesto Tart

Ready to eat tomato tart

There are some dishes that come together effortlessly and are like a party of flavors in your mouth. Tomato and pesto is  one such combination. Quality ingredients shine and provide easy snack, lunch or appetizer.

Tomato Tart

I found some cherry tomatoes at our local supermarket. They were sweet and fresh and paired with pesto made for a savory side to soft scrambled eggs. They made the breakfast that much more special.

If you are planning a summer brunch with friends, this gotta feature on your menu. Paired with a salad and rose there is nothing more simple and more fitting ode to summer than this.

Tomato tart 2

Savory Tomato Pesto Recipe

  • 1 cup homemade pastry or store-bought puff pastry
  • 1 cup cherry tomatoes halved
  • 1 – 1 1/2 tablespoon Dijon mustard
  • 2 tablespoon pesto
  • Salt to taste
  • Few cranks of black pepper
  • 2 tablespoon mint leaves roughly chopped

1. Preheat the oven to 180 C or 350 F

2. Roll out the dough into a 8 inch circle about 1/4 inch thick. Prick all over with a fork to prevent puffing leaving about an inch edge around the perimeter untouched.

3. Blind bake this pastry dough for about 6 – 8 minutes till golden brown. I weighed this down with an oven safe bowl with some beans to keep the center unpuffed.

4. Remove from oven and then layer the mustard and pesto over the base. Leave the edges as is.

5. Arrange the tomatoes in rows or circles. Sprinkle with salt and pepper.

6. Put it back in the oven and bake on middle shelf for about 12 minutes or so till the tomatoes are cooked at the edges and pastry is brown at the edges.

7. Remove from the oven and let cool a bit.

Cut and serve warm.

Mini Plum Tart

Plum tart2

Plums are in season here in India. Smaller than their US counterparts, these are part sweet and part tart. I had pastry dough on hand and after eating many plums as is I wanted to make something else.

A simple fruit tart is what I made. A good pastry dough or puff pastry sheets, fresh fruits and sugar is all that is needed. Its one thing that can be pulled together effortlessly and will impress your guests. For there is nothing like baking a cake or dessert for your family to say that you care!

fresh plums

We had this for breakfast – just because it was ready by then. But it pairs well with ice-cream for a light dessert post a heavy dinner.

The recipe works well with any fruit – pear, apples, nectarine, peaches and even berries. For juicy fruits make sure you macerate them with a little sugar and salt to release the juices. Lift the fruit from the juice and then use those slices on your tart. This will prevent the tart from becoming soggy.

The juice can be reduced and served as syrup or drizzled lightly over the tart before and after cooking so that it still will be juicy but not soupy.

The crusty base with sweet and tart plums as topping pair beautifully in this summer classic dish. I prefer this to be on tart side and hence have used very little sugar. Feel free to play around to suit your taste. I think the plums would play well with balsamic reduction and I am going to give that a try next!

Plum tart

Mini Plum Tart Recipe

  • 1 cup homemade pastry or store-bought puff pastry
  • 8 – 10 fresh plums, pitted and thinly sliced
  • 2 tablespoons sugar ( divided) ( more if your fruit is tart and how sweet you like your dessert)
  • Pinch of salt

1. Preheat the oven to 190 C or 350 F

Place the plum slices with a tablespoon of sugar and salt in a bowl to macerate. This will help it release excess juice which otherwise turn the pie into a soggy mess.

2. Roll out the dough into a 8 inch circle about 1/4 inch thick. Prick all over with a fork to prevent puffing leaving about an inch edge around the perimeter untouched.

3. Blind bake this pastry dough for about 6 – 8 minutes till golden brown. I weighed this down with an oven safe bowl with some beans to keep the center un-puffed.

4. Layer the plum slices over the pastry. Drizzle some of the juice over the tart.

Sprinkle remaining sugar over the plum slices/

5. Bake for 10 – 12 minutes till the tart is deep golden brown at the edges and the fruit looks cooked.

Remove from the oven, and let cool.

Slice and serve warm or cold with fresh cream, ice-cream or simply as is.

Mango Pistachio Filled Whole Wheat Crepes For Mother’s Day

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Mangoes are in season and what could be more fun that mango themed brunch for Mother’s Day? Mango and pistachio filled crepes, Green Mango Panha, salt and paprika sprinkled raw mangoes and mango panna cotta! A little sweet, a little bit savory. Something filling and something crunchy.

If mom’s in your family are mango lovers, mango and pistachio filled crepes will make their day! These are easy to make, with mostly pantry staples. Replace the mango with any other fruit (berries, pineapple or peaches!) to customize it to mom’s taste. Almonds could easily replace pistachios if that’s what you have on hand. It’s a very versatile recipe.

Healthy and fruity it brightened our morning. Even Varun loved them – though I suppose kids can eat anything with honey.

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Note On Buttermilk – If you don’t have buttermilk on hand, use milk with 1 tablespoon white wine vinegar to clabber the milk. Set aside for 10 minutes and you have buttermilk. Else use yogurt and water in 1: 3 proportion. For this recipe use 1/2 cup yogurt and 1 1/2 cup water. Mix well and then use as indicated in recipe.

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Mango Pistachio Filled  Whole Wheat Crepes Recipe

For the Filling

  • 1 cup Mango Pulp ( Fresh or Canned)
  • 1 tablespoon candied ginger minced (optional)
  • 1/3 rd cup pistachios roughly chopped

For the crepes

  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon sugar
  • Pinch of salt
  • 1 egg separated
  • 2 tablespoons butter
  • 1/2 teaspoon vanilla
  • 1 1/2 cups Butter milk

Garnish

  • 1 tablespoon  pistachios finely chopped
  • 1 tablespoon coconut flakes (optional)

1.  Make the filling by mix mango pulp with candied ginger and cooking it in microwave for 3 – 4 minutes till slightly thickened. Set aside to cool in a bowl. Keep the pistachios chopped in another bowl.

2. Sift and mix all dry ingredients: flour, baking powder and soda, salt and sugar.

3. Cream the egg yolk in the butter for a minute. Add vanilla and buttermilk and whisk again for 10 seconds.

4. In a separate bowl, whisk the egg white. Make an effort to do this as it will result in light crepe. If you are in a rush or don’t want to use an extra bowl, feel free to whisk the entire egg in step #3.above.

5. Add the flour mix to the butter milk – egg mixture and stir. You may have small lumps which is fine. Now add the egg whites and with a light hand stir them in the batter.

6. Heat 1 teaspoon oil in a flat non stick skillet. Once the skillet is heated through, ladle a serving spoon size batter in the center of the pan and immediately spread it using circular motion with the back of the spoon. Just like making a dosa.

7. Reduce the flame to medium high. Flip after it is cooked / browned on edges – about a minute. Cook on other side for 30 seconds.

Flip back. Fill the crepe by spooning mango pulp in the center. Sprinkle pistachios. Carefully fold or roll the crepe. Remove from pan and set aside in a serving dish.

Repeat for the entire batter.

8. Garnish with coconut flakes and pistachios. Serve Warm with some fresh mango slices and honey.