Sugar et al, Author at Sugar et al

Mirrors for life. And Crepes with Caramelised Oranges and Spiced Orange Syrup.

16|04|2013

“There were once two sisters
who were not afraid of the dark
because the dark was full of the other’s voice
across the room
because even when the night was thick
and starless
they walked home together from the river
seeing who could last the longest
without turning on her flashlight,
not afraid
because sometimes in the pitch of the night
they’d lie on their backs
in the middle of the path
and look up until the stars came back
and when they did,
they’d reach their arms to touch them
and they did.”
-The Sky Is Everywhere

April is a month when I run high on emotions. Two birthdays that are very special to me. Today is my Sister’s birthday and I long to be with her…talk away into the night…giggle ourselves to tears..till someone in the family exclaims aloud ‘but what are you laughing at?’ Just thinking about the annoyed-puzzled expression of my Dad makes me smile.

A Sister is a world of fun. She is the hand that will catch you every time you fall…the nose that can sniff whatever you have been up to, the eyes that are always lusting after your clothes (size never matters)..the ears that can pick up all the words you don’t say…your defender, your significant other in crime, your secret keeper…and in my case, the stern doctor. ‘So the name is Sugar et al…when did you go for your last health checkup?’

My sister loves Crepes. I have never understood why..I mean its the same ingredients (eggs, flour, butter, sugar) that can translate into something more fancy..like a cake or pudding. But she would always insist on Crepes. The last time I saw her (close to a year), she convinced me to make them right before she departed to catch her flight. And she kept running around the house with a plate of crepes, stuffing them into her mouth as she filled up her suitcases with last minute items.

This is a no alcohol version of the Crepe Suzette. Had T been here, I would have loved to add a tumbler of Cointreau into it but at present the audience are 3 year olds who could definitely do without it. I have also added a twist by including spices in the syrup.

Happy Birthday Dear Sister! You are the knowledge I carry that I can never be alone, my ‘voice in the dark’. In you, I see my childhood…the ‘stars’ I reached for and the ones I will reach for..and my retirement (when we will discuss grandchildren)…

You are my Mirror for Life!

Crepes with Caramelised Oranges and Spiced Orange Syrup

Serves 5

For the Crepes

1 cup plain flour

11/2 cups milk

2 eggs

2 tbsp butter, melted

For the Syrup

1/4 cup sugar (or as per sweetness, reduce the quantity)

1 cup freshly squeezed orange juice

1 tsp grated orange zest

1 tsp powdered ginger

3-4 star anise

2 sticks cinnamon

2 tbsp orange liquor (optional)

For the Caramelised Oranges

2 Navel Oranges peeled and sliced into circles

3-4 tsp castor sugar

Whipped cream to serve

Chopped Toasted Pistachios to serve(optional)

Sift the flour into a bowl and make a well in the centre. Whisk the eggs and milk together in a separate bowl. Add the egg-milk mixture and the melted butter into the flour and whisk together. Let stand for 30 minutes.

Meanwhile, make the syrup by adding all the ingredients into a saucepan. Heat over medium heat till the sugar dissolves and the mixture is reduced to a thick consistency(10-12 mins). Keep warm.

Make the crepes. Heat a non stick frying pan over medium-high heat. Add 1/4 cup batter and swirl the pan to evenly spread out the batter. Cook till the edges start to turn brown (longer if you want them crispy). Turn over the other side and cook for another 30 seconds till golden. Transfer to a plate. Repeat with the remaining batter.

Sprinkle sugar over the orange circles. Caramelise with a blow torch. (Alternatively, if a blow torch is not available heat 1/2 tsp butter and 2 tsp sugar in a pan. When the sugar starts to caramelise, add the oranges and cook for 30 secs till brown..turn over and cook the other side. Remove from heat and keep aside.

To serve: Fold the crepes into triangles and place 2-3 on a plate. Pour the warm spiced orange syrup over the crepes. Add a dollop of whipped cream and garnish with chopped pistachios.

Liebster Awards. Two in a row!

12|04|2013

Yay! My first blogging awards..the Liebster. Two in a row! On one side, I was even not familiar with award and goodness me, they came in a pair (Did I tell you that my life revolves around pairs..so I am truely madly deeply in love with the number 2).
For the first one I was nominated by Dhanish from My Sri Lankan Recipes and within a few hours the second one by Gloria from Simply Gloria. It has been 6 weeks only since I stepped into the blog-o-sphere and hence I am overwhelmed at receiving any kind of recognition.

My sincere thank you to Dhanish and Gloria for being so thoughtful in passing it onto me. I am absolutely delighted. Recognition…fame..awards can come to you any stage in life but the ‘first’-s are etched in your memory forever.

A little bit about the awesome twosome:

Dhanish is a great cook and My Sri Lankan Recipes is filled with mouthwatering recipes and pictures. From classic Sri Lankan dishes to quick and easy meals, her blog has variety in the true sense of the word. Not to mention the little step by step tutorials. It cannot get easier than this. My personal favourite- her Simple Chocolate Cake (appearance wise by no means it looks simple…it is gorgeous)

Gloria is the Supermum! Crafts and cooking and everything in between. Need to give your furniture a makeover..head over to Simply Gloria. She also happens to be my ‘sugar twin’ and there are heaps of yummy desserts in her blog. Please do not forget to check out her Roasted Red Pepper Pasta Salad (I prefer to call it Rainbow salad). Seriously, if there was an award for the best looking Pasta salad I’d give it to her.

About the award
The Liebster award is given to encourage up and coming blogs, less than 200 followers to continue blogging. Liebster is a Deutsche word meaning ‘dear’ or ‘beloved’. So basically here, it means your favourite blog award.
Rules of the award

Acknowledge the nominating blogger
Write 11 random facts about yourself
Answer the 11 questions posed to you by the nominating blogger
List down 11 bloggers (with 200 or less followers) who you feel deserve to be recognised (you cannot nominate the person who nominated you).
Post 11 new questions for the bloggers you nominate
Inform all the bloggers you nominated that they have been nominated.

Random facts about me

I am known to be extremely talkative. I can have a conversation with myself and lately I am mastering the art of having a monologue with an imaginative audience. So much for blogging..huh!
I can read and write in Deutsche. Even though the award is new to me, the name is all too familiar.
I do not give up..whatever the situation. So when the chocolate fondant/lava cake does not ooze out ‘lava’, I prefer to call it the ‘Soft centred chocolate pudding’!
I have a thing for colours. And then there are seasons. Right now its ‘purple season’ for me- from dinnerware to ear rings (eggplants too).
I often go shopping to buy ‘that one important thing’ and come back with several more (7 years of Banking has had no impact on me)
Rains make me happy. Rainbows happier!
I still enjoy reading Enid Blyton books. The ‘Wishing Chair’ is my favourite.
I am a cleanliness fanatic. (And the lone woman in a house of 4…how does that sound?)
I am super tech savvy (how I wish I could say that!!). Its the other way round…codes, software and such things freak me out.
I love love love deep fried food. (And desserts…what a combo!)
I am through and through a Libran. All that is written about balance and harmony is true…I can vouch for that!

Answers to Dhanish’s questions

What made you start blogging?
I started the blog as a place to share my combined love for baking/cooking, photography and writing. It was on my mind for a couple of years but I decided to wait till my boys were ready to go to preschool so I could have some spare time. My family and friends were ‘waiting’ for the blog to go live.

What is your favourite movie of all time?
I have so many but if I had to pick one it would be Million Dollar Baby.

Who is your role model?
I think a Mother plays the most important role in shaping up an individual’s personality. I have realised it more so since I became one. My role model could only be my mother. Even today, I fall back on her for everything under the sun.

If you could have 3 wishes, what would they be?
If I was granted 3 wishes right at this time, I would want to see my family in India, eat biriyani and make Summer come back (Its Autumn in Sydney and I am not enjoying the shorter days)

What is the favourite thing to do in your spare time?
Honestly, since the last 3 years, I do not remember having spare time. But yes, when I can make some time for myself I love to experiment with desserts..muti-elemental ones with many layers or elements and fancy garnishes. It is a sort of therapy for me.

What excites you the most?
Nothing like great food accompanied by great conversation.

What is the first item on your wish list?
A trip to Paris! I could spend a day or two at some of the famous Patisserie’s in Paris.

What is something you regret?
I firmly believe that everything happens for a reason. Therefore, no regrets so far!

What is your favourite dessert?
That one is really difficult. I eat, sleep and breathe desserts so picking up one is impossible. But I am more inclined towards cold and custard based ones- like Mousse..Creme Brulees..Ice creams.

Three favourite ingredients?
Butter, garlic and herbs. (Sugar is not even considered an ingredient..its my life)

What is your favourite cookbook?
Again, so many favourites but I would go with Raymond Blanc’s Kitchen Secrets. I look for cookbooks with stories and backgrounds..not just recipes.

Answers to Gloria’s questions

Why did you start blogging?
Answered above.

If your blog was a soundtrack what would your title song be?
Sugar et al in many ways is my dream come true and I so so love this little blog of mine. So the title song would be ‘Reaching for Heaven’ from Ice Princess.

Who inspires you?
I draw inspiration from everything I see around me…nature…food…people..books and so on.

How would you describe yourself in one word?
Determined

Who would you like to play in the movie of your life?
Superman maybe. I could do with some super powers at the moment.

What are you most passionate about?
In general I am passionate about everything I do but if I have to pick one it would be cooking/baking!

What is the one thing you want to accomplish in your lifetime?
When I was working a couple of years back, I had the opportunity of being engaged with a bit of Community Service. One among them involved the recruitment and hand holding of the visually impaired. It included tremendous hard work, patience, endless approvals and numerous challenges. In a multinational banking scenario where customer data is at the top of everything, the risk is significant. I had to undergo training myself.There are times when I would break down but then the courage and strength of the people involved kept me going. Finally they came aboard and completed their first assignment. I couldn’t stop the tears flowing from my eyes…that was the proudest moment of my life. They set an example to the world. Till today I admire their determination and talent. And that has left a deep desire in me to go out there and do something for the differently abled. I am too too tied up at the moment but someday I hope to accomplish this. At least for the time being, I would love to write a post on the time I spent with them.

What is your biggest pet peeve?
People texting on their mobile phones while having a conversation with me.

What is the farthest you have ever travelled?
From Bangalore (India) to Sydney. In miles and in essence, the biggest move of my life!

What is your favourite hobby?
Cooking/baking and photography.

What is your proudest moment?
I have mentioned that above

My 11 questions to the nominated bloggers

What do you enjoy the most about blogging?
Sweet or Savory?
Your favourite kitchen tool?
Your most prized possesion?
Your biggest ‘purchase’ regret?
Your favourite memory?
If you were told that you could live for one more day only, what would you like to do?
Your dream holiday spot?
If you were a season, which one best describes you?
Something you carry with you all the time?
Your ideal 3 course menu?

And the esteemed Liebster award goes to (I honestly have no idea how many followers each of them have or if they have received it before…I am nominating them because I like visiting their blogs and would love to pass it on to them (Sorry if i made a mistake!)
I highly recommend that you visit these blogs!

Pavithra from Potpourri
Sona from Quick Picks
Bhawna from Simply Delicious
Li from Words & Cake
Rashida from Inherited Recipes
T2M from techie2mom (sorry, I do not have your name. Nevertheless I love your blog)

Thats my list for now. Congratulations guys!
Please do link back to me when you post. Cant wait to read your answers!

I also take this opportunity to thank all my readers and supporters. I couldn’t be more grateful. See you soon!

White chocolate and Macadamia Caramel Cookies.

8|04|2013

Caramel cookies with the addition of macadamia nuts and white chocolate chips. Eggless, delicious, nutty, crunchy with a chewy center.

Among the many things that I baked during the Easter weekend, cookies were a surplus in my house. There were people around to eat and there was more time in my hands than I normally have. Cookie baking I always find is the most convenient. The ingredients are mostly there at home, shelf life is not a major concern, everything is mixed together in a single bowl and therefore less washing up and once you get a hang of things, results are more or less consistent.

caramel cookies with white chocolate and macadamia

I made these cookies before Easter and photographed them along with the Melting Moments. More than half the job was done. But along came a few more desserts and I almost forgot about these. I realise as I write that I have a huge backlog of posts.

Fridays are mostly ‘cookie days’ for me. I love to bake two or three varieties all at once. On weekends, I enjoy bringing a platter on the table with tea or coffee. That way everybody has a choice and it’s exciting. Who doesn’t like options?

These cookies have 3 of my favourite things in the world- caramel, white chocolate and macadamia nuts. Almost sounds like dessert! They taste fancy too. There is no egg in the recipe and therefore a rich buttery base. But that doesn’t stop me from indulging because these caramel cookies are too too good. Even if you do not make them often its worth making it for special occasions or as a little gift for someone. I have made quite a few flavour variations over time of this recipe. Do check out the variations at the end of the post.

When speaking about cookies, I cannot help but mention this to you. If you are familiar with ‘Sesame Street’, I have not one but two little ‘cookie monster’-s at home.

‘Me want cookies!’ ‘Me eat cookies’

‘C is for cookie and cookie is for me’- Cookie Monster

Now, that is some reason to bake!! What say…?

White Chocolate Macadamia Caramel Cookies

Yields 24

125g unsalted butter, room temperature

1/2 cup (about 100g) brown sugar

1 tbsp treacle or golden syrup (I used treacle)

1 tsp vanilla extract

2 tbsp milk (more if the mixture is too dry to bring it together)

2 cups (300g) self raising flour

1 tsp bicarbonate of soda

1/2 cup white chocolate chips

1/2 cup macadamia nuts (or any nut of your choice), coarsely chopped. (This time I had blitzed the macadamia nuts in the food processor in a hurry..resulted in finer crumbs and more crunchy cookies. Both ways it works fine.)

Preheat oven to 180 degrees C. Line two baking trays with baking paper.

Using an electric mixer or with a hand mixer, beat the butter and sugar together until pale and creamy. Add the treacle, vanilla and milk and beat until combined.

Add the flour and bicarbonate of soda and stir with a wooden spoon until combined.. Add the white chocolate chips and macadamias and stir to combine.

Roll a heaped tablespoon of mixture into a ball and place on a lined tray. Use the palm of your hands to gently press the mixture. Repeat with the remaining mixture.

Bake in the preheated oven, swapping trays halfway through cooking for 15 minutes or until golden brown and crisp. Remove from oven. Allow cookie to cool on the trays.

Variations

You can experiment with any nut of your choice. I have tried hazelnuts, cashew nuts, almonds and peanuts.

Dark chocolate or milk chocolate chips work equally well.

Add 1/2 tsp orange zest for a tangy orange flavour.

Autumn! And a Persimmon Creme Brulee.

4|04|2013

Of dry leaf piles, of cracklings underfoot, of receding daylight, of longer nights, of cooler winds, of Fall, of harvest, of mellowness, of Shelly, of Keats, of red, of gold, of maple, of figs, of chestnuts, of pumkins, of sparseness, of loss, of change, of seasons, of bright endings to make for new beginnings.

Does that remind you…Of Autumn?

I almost thought I could write poetry when I recently connected with Mother Nature. In fact, the more I explore in and around Sydney, the deeper I fall in love with the place. I often think if its time I should have a travel blog to record my experiences. But then everything I see inspires me to create with food…somehow its all related. Isn’t it? Beauty inspires art and art inspires beauty!

Our visit to Mount Wilson and Mount Irvine during the Easter weekend was one which I will always remember. The 3 hour drive from Sydney was so scenic with rapidly changing landscapes and beautiful views that at one point I wondered if we would be able to make it to our destination, for the number of times we pulled over to take pictures. The trees were a riot of colors, a spectrum of shades. Crimson,fiery reds,browns, yellows, gold. And the ground was covered with the fallen leaves as if setting the road ablaze. Occasionally a puffing wind came by and made them dance around and fall back to the ground.

We stopped at the Cathedral of Ferns, a large picnic spot which we was crowded as expected considering the season and the long weekend. We had lunch (prepacked) on a rustic wooden table under a bright red tree. I could eat there all my life.

After an hour or so when I thought I had enough pictures to record every little detail of the journey we drove on to the next intended spot …the Kookootonga Nut farms. This my friends, I shall write about in my next post. There’s too much to share . And then when you bring back ‘PYO’ , you make something out of it which deserves a post by itself.

Persimmons were unfamiliar to me until recently. But now I can never have enough of them. I generally add them to salad or eat them by themselves but this time the temptation to add them to dessert was too all too powerful.

Mousse was the first thought that came to my mind. And then my eyes fell on my favourite little gadget sitting in one corner of the kitchen -the blowtorch. So, Creme Brule it is! I have to admit however, things didn’t go how I planned the first time around. The pureed version of the fruit resulted in a curdled custard. For a person who has made creme brulee over a hundred times, this was the first of such a disaster. I made a second batch and this time I placed small pieces of fruit in the ramekins instead of adding Persimmon puree to the custard. The second time it was great!

Persimmon Creme Brulee
Serves 4

13/4 cups heavy cream
4 large egg yolks
1/4 cup plus 3 tsp castor sugar
1 tsp vanilla essence
pinch of salt
1 Persimmon chopped into small cubes

Preheat the oven to 150 degrees C.
Divide the chopped Persimmons between 4 ramekins/oven proof serving bowls and place them on the base of the ramekin.
Pour the cream in a saucepan and bring to a simmer over low-medium heat. Remove from heat, cover and let sit for 10 minutes.
Meanwhile, in a mixing bowl, lightly whisk egg yolks, 1/4 cup sugar and salt. Pour 2 tsps of the cream into the egg yolk mixture to temper the yolks and then the remaining cream, whisking gently but constantly (do not whisk too hard or it will result in a frothy texture). Add the vanilla extract and stir.
Strain the egg-cream mixture equally into the ramekins and place them on a rimmed baking tray.
Pour boiling water carefully in the tray so that it comes up to 2/3rd the level of the custard in the ramekin. Transfer the tray into the centre of the oven.
Bake till the edges of the custard are set but the centre is still jiggly. This could take anywhere between 30-45 mins depending on the bakeware. To check for doneness, insert a pair of tongs into the oven and give the ramekins a genle shake. (The custard should not brown or rise).
Once done, carefully remove the tray from the oven and take out the ramekins using a slotted spoon. Let them cool to room temparature on a wire rack and then refrigerate to cool completely. (They can be stored upto 3 days in the refrigerator)
Just before serving, sprinkle with the remaining castor sugar and caramelise the top with a blowtorch, moving it back and forth till a crust forms ( more the sugar, thicker will be the crust). Allow the sugar to cool and harden. Serve immediately.