Gadbad Mitha

200 grams sponge cake
250 ml vanilla custard
About 450 grams fruit (bananas, blueberries, grapes, mango, peach, strawberries, raspberries, etc.)
120 grams Alphonso mango puree
6 scoops vanilla ice cream

Cut the cake into roughly 2 cm (3/4 inch) cubes and place a few pieces in each of 6 sundae glasses or glass serving bowls.

Prepare your chosen fruit, cutting into bite-size pieces as necessary.  Divide between the glasses or bowls.

Swirl some mango puree over each portion.  Spoon a generous amount of custard on top.

Finish with a scoop of ice cream and serve immediately.

Serves 6.

From Dishoom: From Bombay with Love by Shamil Thakrar, Kavi Thakrar, and Naved Nasir, with minor changes

Proper Egg Custard

300 ml (1 1/4 cups) whole milk
1 vanilla bean, split lengthwise, or 1 teaspoon vanilla paste
100 grams (1/2 cup) granulated sugar
3 egg yolks

Put the milk and the vanilla bean and half of the sugar in a saucepan, and heat to just below boiling point.  Remove from the heat, cover, and leave to infuse for at least 15 minutes.

In a heatproof bowl, combine the egg yolks with the remaining sugar.  Beat with a handheld electric mixer until the mixture is thick and pale and holds its shape for a few seconds when a ribbon of mix is trailed across the top.  Bring the milk back to boiling point and pour onto the yolks and sugar in a thin stream, whisking steadily.

Place the bowl over a pan of simmering water and stir frequently with a wooden spoon until the custard thickens; judge by looking at the mixture on the back of the spoon.  If it forms a thin film, draw a finger across; if this holds when the spoon is tilted, it should be thick enough.  If you have a temperature probe, it should read 185 F.  As soon as the required thickness and/or temperature are achieved, remove the pan from the heat, pour the mixture into a jug, remove the vanilla pod, and serve.

Serves 4.

From National Trust Book of Crumbles by Laura Mason

Sponge Cake

6 large eggs, separated, at room temperature

1 cup (198g) superfine sugar (or regular sugar ground in food processor for 1-2 minutes)

2 teaspoons vanilla extract

1/4 teaspoon salt

1 cup (120g) unbleached cake flour (or put 2 tablespoons cornstarch in measuring cup and fill remainder with all-purpose flour)

Heat the oven to 350°F.  Grease your choice of two 8" (at least 2" deep) or 9" round pans, or one 9 x 13” rectangular pan.  Line the bottoms with parchment paper, then butter and flour the paper.

Combine the egg yolks and 3/4 cup of the sugar in a large bowl.  Using an electric mixer, beat on medium-high speed until the mixture becomes pale and thick, 3 to 5 minutes.  Stir in the vanilla and salt.

In a clean bowl with a clean whisk attachment, beat the egg whites until soft peaks form.  Gradually add the remaining 1/4 cup sugar, beating on medium-high speed until the whites are stiff and glossy, about 2 minutes.  Fold the yolk mixture, one third at a time, into the whites.  Sift the flour over the mixture and fold gently until incorporated.

Divide the batter evenly between the pans.  Bake for 20 to 25 minutes, until the edges just begin to pull away from the pan and the center springs back when lightly touched.

Remove the cakes from the oven and let cool in the pans on a rack for 5 minutes.   After 5 minutes, turn the layers out of the pans, peel off the paper, and return to the rack to finish cooling right side up.

From King Arthur Flour

Lemon-Ricotta Pancakes with Lemon Curd

1/4 cup unsalted butter

1 cup milk

1 1/4 cup flour

1 1/2 teaspoon baking powder

1 teaspoon fine sea salt, divided

3 eggs, separated

2 tablespoons sugar, divided

Zest of 2 lemons

1 teaspoon vanilla

3/4 cup ricotta, at room temperature

Butter or oil for skillet

Fresh blueberries, confectioner’s sugar, and lemon curd, to serve

Combine milk and butter in a small saucepan placed over medium heat and allow butter to completely melt; remove from heat.  (Alternatively, microwave in 30-second increments until butter has melted, and set aside.)

In a small bowl, sift together the flour, baking powder, and 1/2 teaspoon of the salt.  

In a medium bowl, whisk together the egg yolks, 1 tablespoon sugar, lemon zest, and vanilla.  Pour a little of the hot milk mixture into the egg mixture, whisking continuously, to temper.  Slowly pour in the remainder of the milk, whisking until completely incorporated.  Add the flour mixture and whisk just to combine, but ensuring the batter is smooth; set aside.

Place the egg whites in the bowl of a mixer fitted with the whisk attachment (or in a large bowl to whisk by hand).  Whisk until they start to become solid white and foamy, then add in the remaining 1 tablespoon sugar and 1/2 teaspoon salt.  Whisk on high until soft peaks form.

Add the whipped egg whites to the batter and gently fold in with a rubber spatula.  Add the ricotta and continue to fold in until mostly incorporated, but with some pieces of ricotta throughout.

Heat a large skillet over medium heat and coat with butter or oil.  Pour about 1/4 cup of the batter onto the hot pan for each pancake.  Cook until golden brown and bubbles begin to form and pop on top; flip and cook for 2-3 minutes longer.

Serve with warm lemon curd, fresh blueberries, a dusting of powdered sugar.

Serves 4-6.

From Locanda Verde restaurant, via Juniper Fancy blog

Lemon Curd (makes 1 cup)

3 tablespoons unsalted butter, softened

1/2 cup sugar

1 egg

1 egg yolk

Juice of 2 lemons (or generous 5 tablespoons)

Zest of 1/2 lemon

Using either a hand mixer or stand mixer, beat together the butter and sugar until well-combined and light.  Add in egg and yolk and beat for 1 minute.  Mix in the lemon juice to combine; this will make the mixture look curdled but it will smooth out later.  Place mixture in a small saucepan over low heat and stir until smooth.

Increase the heat to medium, stirring continuously as it cooks and thickens, until the mixture is bright yellow, thick enough that a swipe of your finger leaves a solid line on the back of the spoon, and thermometer reads about 170 degrees.

Remove from heat and stir in the zest.  Transfer to a bowl to use right away.  If keeping for a later use, transfer to a container with a tight-fitting lid, allow to cool slightly, then press a piece of plastic wrap right down onto the curd to prevent a layer of film from forming.  Put the lid on and refrigerate for up to a week.

Apple Cider Cake

Cake:

Vegetable shortening or butter

1 cup apple cider

1 whole lemon

3 large or 4 small tart apples

1/4 cup (4 tablespoons/half stick) butter, softened

1 cup granulated sugar

2 eggs

2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup heavy cream

1 teaspoon cinnamon

3 tablespoons granulated sugar

Glaze:

1 cup apple cider

1 cup confectioners’ sugar

1–2 tablespoons heavy cream or milk

Heat oven to 350 F.  Grease a 9x9-inch baking pan generously with vegetable shortening or butter.

Place the first cup of apple cider in a small pan on the stove and bring to a boil.  Boil until reduced to 1/4 cup.  Set aside to cool. 

Squeeze lemon into a bowl of water.  Core and peel the apples, then cut each into 16 slices (fewer slices if using smaller apples).  Place apples into water and then onto a plate to dry – this will keep them from turning brown.

In the bowl of a stand mixer with paddle attachment, beat butter and sugar until well-mixed.  With the mixer running, add eggs one at a time, beating until smooth.  Scrape sides of bowl and beat until light and fluffy, about three minutes.

Into a medium bowl, sift flour, baking powder, baking soda and salt.  In a small bowl, mix together cream and cooled, reduced cider.

With the mixer on low, alternate adding the flour mixture and the cream/cider mixture until well-combined.  Scrape sides and mix until smooth.

Pour the batter into the greased pan.  Arrange the apples, set into the top of the batter with outer edges up.

In a small bowl, mix the 3 tablespoons sugar with cinnamon.  Sprinkle cinnamon sugar over the top of the cake.  Bake in the oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, make the glaze:

Boil the second cup of apple cider on the stove as before, but this time reduce down to two tablespoons.  Watch it carefully to make sure that it doesn’t evaporate too far.  Place the confectioners’ sugar in a small bowl and add the reduced cider along with one tablespoon of milk or cream and stir.  Add the last tablespoon of milk or cream a little at a time until desired consistency is reached.  It should be thick, but runny enough to drizzle off the end of a spoon.

When the cake comes out of the oven, cool to room temperature and cut into nine squares.  Drizzle the glaze over each portion, letting it run down the sides, and serve. 

From Cooking Inspired website

Roasted Beetroot Falafel with Green Tahini Dip

Green tahini dip:

1/4 cup coarsely chopped fresh cilantro

1/4 cup coarsely chopped fresh parsley or mint

2 tablespoons tahini

1/2 cup yogurt

1/2 teaspoon ground pepper

Salt, to taste

Beet falafel:

2 cups chickpeas, soaked in water overnight

1 cup roasted beets, chopped

1 onion, diced

1 cup fresh parsley and/or cilantro

2 green chilies, chopped

4 large garlic cloves, minced

3 tablespoons tahini

2 teaspoons cumin powder

1/4 teaspoon baking soda

Salt, to taste

1 egg (optional)

For green tahini dip:

Pulse cilantro, parsley/mint, tahini, yogurt, pepper, and salt, in a food processor until similar in texture to pesto.  Gradually drizzle in water to thin, if needed, until dip is light green and the consistency of sour cream.

For beet falafel:

Drain and rinse the chickpeas well.  Add them to the bowl of a food processor, along with roasted beets, onion, parsley/cilantro, green chilies, garlic, tahini, cumin, baking soda, and salt, and egg if desired, and pulse until mixture is coarse and holds together when pressed.

Transfer mixture to a bowl.  With damp hands, shape into about 20 2-inch flattened balls.  These can be refrigerated for 30 minutes if you wish.

Heat oil over medium heat.  Fry about 4 balls at once for a few minutes on each side, or until golden brown.  Drain on paper towels.

Drizzle falafel balls with green tahini dip.  Can be garnished with cucumber and cilantro, with lemon juice squeezed over.  Sprinkle with some ground pepper.

Serves 4-6.

From MyGingerGarlicKitchen.com with minor changes

To make tahini paste:

1 cup sesame seeds

2 tablespoons olive oil, or as needed

Toast raw sesame seeds until they are lightly colored and fragrant, about 5 minutes.  Place the sesame seeds in a grinder and grind until the sesame seeds form a crumbly paste.  Add 2 tablespoons olive oil and process for 1 minute or until the mixture forms into thin and fairly smooth paste.  Add more oil if needed.  Transfer the tahini to an airtight container and store it in the refrigerator for a month or longer.  If the mixture separates, stir the tahini to redistribute the oil.

Thai Tofu Curry with Squash and Spinach

1 14-ounce block firm tofu, drained
1 tablespoon vegetable or coconut oil
1 large yellow onion, diced
1 1/2 teaspoon ginger, grated
1 1/2 pounds butternut or kabocha squash, seeded and cut into 1-inch cubes
2 tablespoons Thai red curry paste
1 tablespoon curry powder
Salt to taste 
2 teaspoons brown sugar
1 teaspoon fish sauce (optional)
1 cup vegetable or chicken stock
1 cup coconut milk
4 to 5 ounces baby spinach leaves 

Garnish: Thai basil leaves, roasted and crushed peanuts, fresh cilantro leaves, lime wedges

Cut tofu into 1/2-inch slices.  Sandwich the slices in a single layer between paper towels or a folded kitchen towel, and press firmly to wick away as much moisture as possible.  Cut the slices into 1/2-inch cubes.  Set aside.

Select the high Saute setting on the Instant Pot, and add the oil to the pan.  Add the onion and saute until lightly browned.  Add the ginger and squash cubes and saute for a few more minutes.  Add the red curry paste and curry powder, along with a little salt.  Stir until the curry paste evenly coats the squash.  Add the brown sugar, fish sauce, and vegetable or chicken stock.

Secure the lid of the Instant Pot, and set the pressure release valve to sealed position.  Press the Cancel button to reset the cooking program, then select the Pressure Cook setting and set the cooking time for 1 minute at low pressure.  

When the cooking program ends, perform a quick pressure release by moving the pressure release valve to the vent position.  Open the pot and stir in the coconut milk, then add the tofu and spinach.  Press the Cancel button to reset the cooking program, then select the Saute setting.  Let the curry come up to a simmer and cook for 2 minutes, stirring occasionally and gently, being careful not to break up the tofu.  Press the Cancel button to turn off the pot.  Garnish curry as desired, and serve with rice.

Serves 4.

Assembled from several recipes, including Thai Butternut Squash Curry from CurryTrail blog

Buttery Sourdough Sandwich Biscuits

1 cup (120 grams) unbleached all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (8 tablespoons/113 grams) cold unsalted butter
1 cup (227 grams) sourdough starter, unfed

Heat the oven to 425 F, with a rack in the upper third.  Grease a baking sheet, or line it with parchment.

Combine the flour, baking powder, and salt.  Work the butter into the flour until the mixture is unevenly crumbly.  Add the starter, mixing gently until the dough is cohesive.

Turn the dough out onto a lightly floured surface (a piece of parchment works well), and gently pat it into a 6-inch round about 1 inch thick.

Use a sharp 2 3/8-inch biscuit cutter to cut four rounds, cutting them as close to one another as possible.  Gently push and pat the scraps into a 2 1/2 x 5-inch rectangle.  Cut two more biscuits.  Push and pat the remaining scraps into a 1-inch thick biscuit; it will be slightly smaller than the others.

Place the biscuits onto the prepared baking sheet, leaving about 2 inches between them - they'll spread as they bake.

Bake the biscuits in the upper third of the oven for 20 to 23 minutes, until they're golden brown.

Remove the biscuits from the oven, and serve warm.  Or, cool completely, wrap in plastic, and store at room temperature for several days.  Freeze, well-wrapped, for longer storage.

Makes 6 to 7 large biscuits.

From King Arthur Flour