Unless you have been under a rock, you must have seen the Apple Roses Video. Its been making rounds on the interwebs. At first I ignored it. Then it popped up in my Facebook Newsfeed again. And again. Till, we had an email from Varun’s school for a bake sale. That day the video which I had ignored for days popped up again. Cut apples, roll them in puff pastry with a bit of jam and bake. The video made it look real easy. I figured I could bake a few dozen of those. I signed up for the bake sale. And even told a couple of mom’s about it. Big mistake. Now I had to make them. And make sure they were edible. And looked good. Good enough for someone to buy them with real $$. So I made the first batch using Manuela’s recipe.They looked ok. Not as good as in the video. But were edible. No one died 😉 I decided to make chocolate cupcakes instead. My trusted fallback! Only to find we are out of flour and butter. So I had to make another batch of apple roses. Since we have a ton of apples at home from the trip to the apple farm on Columbus day.
This time, I made a few changes:
- Didn’t defrost the puff pastry completely. When it was partially thawed, rolled it thinner.
- Made 12 sections instead of 6 from one pastry sheet.
- Didn’t cut the apples paper-thin but slightly thicker
- Cooked the apples for 90 secs instead of 3 mins.
- Baked them longer for about 50 mins.
It’s not easy to work with puff pastry but with smaller sections that are not completely thawed, it’s not that hard either.
Voila! Had a better batch of apple roses.
The real success: People bought them at the bake sale and they were gone in no time. We were sold out! A big deal given that there were dozens of professional cookies/cupcakes/brownies there.
Give them a try for a fun dessert! Well worth the effort to put it together 🙂
Sweet potatoes. Its one vegetable that has featured in our house only during fasts and in “introduction to solids” phase. Mom used to grate sweet potatoes and pan fry it with peanuts and cumin and salt. Along with Sabudana Khichadi it is on approved food during fasts and eagerly relished by me and my brother. When Varun started solids, sweet potato puree was one thing he used to love. I don’t think sweet potatoes are common as first baby foods in India but they are staple here in US.
Now Vihaan is in that stage of life. Solids, trying to pick up chunks and shove it in his mouth. He drools and coo’s. And along with spinach, pumpkin and apples, we have sweet-potatoes in his menu. I bought a bunch of sweet potatoes at the farmers market and decided to make them into chips – inspired the many Pinterest pins and the Whole Foods Vegetable Chips.
Baked with olive oil and salt, they have no added ingredients. Other than slicing the sweet-potato it is fairly hands-off. It is crunchy, colorful and healthy. A bunch of them in a paper cone was an interesting afternoon snack. Well, whats not to like about crunchy, colorful snack!
I have read the same method works with beets as well. Thats what I am going to try next!
Sweet Potato Chips Recipe
- 1- 2 sweet potatoes, washed and sliced 1/4 ” thin
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon paprika or cumin (optional)
- Preheat the oven to 350F. In a large bowl toss the sweet potato slices with olive oil, spices and salt. Taste and adjust seasonings.
- On a pre-lined baking sheet, layer the slices in a single layer
- Bake for 20 – 30 minutes till the chips crisp and curl up on edges.
Let cool and store in an airtight container.
Summertime, fresh Californian produce, farmers market and fresh air. What do they all have in common?
Nothing much, per se, but they all provide a lot of inspiration of fresh and healthy meals.
Last week while we were at the Fort Mason Farmers Market, the vegetable stall was a riot of color. I saw orange-yellow squash blossoms stacked next to green and yellow zucchinis and red tomatoes. The colors were inviting and I picked up a bunch of flowers. Vipul eyed me and the flowers suspiciously. I told him I am going to make some zucchini blossom fritters. He asked me if that was all for dinner or there was “real” food as well along with it.
Salads can be sexy too. Interesting. Appealing. But most importantly filling and easy to make.
To continue with our weight loss journey, I made pan fried Pumpkin and Halloumi Quinoa Salad. Pumpkin made it filling and interesting. Halloumi added a salty touch and a unique rubbery texture. Quinoa gave it an excellent protein base. Pan frying it made it easy to make. I am usually a fan of using the oven but a few months ago a friend pointed out how energy inefficient it is to bake a pumpkin for hours in the oven. Although that is incredibly hands off to cook in over, it probably is more energy intensive. I agree with her and decided to quickly make this in a skillet.
I really can’t start yet another post with ” Sorry for being absent and not posting frequently”.The “Sorry” itself will start a “Sorry, Not Sorry” debate in your mind 😉
Really, things have been chaotic in real life. Vipul’s travels for work, my job search, me exploring other things I want to do alongside (E-book, art portfolio and lot other ideas in works), debating whether to buy a house or NOT ( if so, where, how much etc), volunteering at Varun’s school, not to mention pinning ton’s of stuff for Varun’s party which is totally outsourced (the pins are just so I feel I contributed to it other than swiping my card).
Anyways, in amidst this, I found myself with orphaned egg yolks. Yet again. Pudding I salivated!