NO BAKE VEG MANGO CHEESECAKE

The mango mania season is almost about to end here in India and I could not have found a more appropriate time to kick start “Sweeten it up 2.0.” (No, not changing the name, this was purely for effect.”

It’s been a while is an understatement, but I am back especially to share this rich, creamy and as tangy as it is sweet, recipe.

I have never enjoyed eating fruits and till date that is one habit that has stuck but when it comes to mangoes, I am always up for more. Whether it’s simply cut up, crushed to a pulp, swirled on top of some ice cream, blended in a milkshake, hidden in a tart or of course the best way of eating it, sucked on whole heartedly.

If you are an avid cheesecake fan, I think you would want to try this one

NO BAKE VEG MANGO CHEESECAKE

SERVES – 8 People

Ingredients-:
* 8-10 Biscuits (Mix of flavoured and plain digestives)
* ½ Cup of Macadamia nuts and Walnuts
* 100 grams of Raspberries
* 50 grams of Melted Butter
* 400 grams of Cream Cheese
* 300 grams of Melted White Chocolate
* 200 ml of Heavy Cream
* 1½ Cups of Mango Pulp
* 2 tbsp. of Lemon Juice
* 20 grams of Gelatin Powder
* 2 mangoes for garnish (optional)

Method-: The Base
– In a mixer add 8-10 biscuits, 1/2 cup of your nut mix (macadamia nuts and walnuts,) 100 grams of raspberries and 50 grams of melted butter.

– Blitz this mix but not to a powder like consistency. You want the base of your cheesecake to have a chunky and crunchy base.

* TIP * Be sure to dehydrate your berries before adding it in the base mix. Place the raspberries on a baking tray and leave them in the oven at 180ºC until you have got rid of their moisture content.

* TIP * Don’t add the melted butter when it’s too hot, or your crumb could become gluggy and greasy, which is not a good sign!

– Grease the base of your tin and the sides with butter. Then place your biscuit mix on and start pressing it down with the curved side of a spoon. Your base should be at least half of an inch or an inch in height.

– Place your base in the fridge to let it harden, for an hour.

Method-: The Cheesecake Mix

– Start by taking 400 grams of soft cream cheese in a bowl and blend it or whisk it by hand till it becomes a little fluffy.

– Melt 300 grams of white chocolate and once it has cooled off slightly, add it in your bowl of cream cheese.

– Now add 1½ cups of the mango pulp to the cream cheese and white chocolate mixture.

– In another bowl whisk 200 ml of heavy cream, till it reaches a thick fluffy consistency.

* TIP * Take your cream out of the fridge in time. If it’s at room temperature, it’s easier to whip.

– Fold the whipped cream into your cream cheese mix. To this mix, add 2 tbsp of lemon juice and 20 grams of gelatin powder dissolved in warm water.

* TIP * Before adding the gelatin powder into your mixture, make sure to take a spoon of your mixture and add it into the gelatin liquid, to temper the gelatin mix and ensure it does not cause any lumps in your final mix.

* TIP * Be sure to know the type of gelatin you are using and how to use it. I had to make this cheesecake for a party and the wrong gelatin choice landed me in a position where I had to pick up a last minute basic chocolate torte. So be sure! Specially, while using vegetarian gelatin powder.

– Once you have given the mixture a final stir, taste it and ensure its flavour is just how you like it. To make it more sweet, you can always add extra icing sugar, to taste.

– Get your base out of the fridge, which would have become firm.

* TIP * A thick base which has set would not budge, if you want to put your base to the test, be bold!  Tilt your tin a bit and if the crumb slides, it’s not ready. In that case leave it in the fridge for another hour, just to be sure.

– Now pour your cheesecake mixture onto the base and put it back in the fridge for 3-4 hours.

Method-: Time To Decorate

– Before you take out the cheesecake, keep your garnish ready. You could use cream, leaves, a special layer of coulis, or like me, use freshly cut mango. After all: the more mango, the merrier.

– Though, who says you just have to use the mango pieces in the same old way? Here’s a fun way to style your cheesecake- Cut thin slices of the mango and use a small cookie cutter or make a stencil with a firm sheet of plastic, to cut the mango slices into round disks.

– Lastly, go crazy, make circles, make shapes, write a word! Decorate your cheesecake, the way you like it.

Now you have the recipe! Get going!

Hope you liked this post. If you do make this recipe in the future, let me know how you liked it, if you feel like it, comment below with your version.

Thank You 🙂

 

CRACK THE EXAM AND CREAM THE CAKE

Have you ever got that feeling, when you want to abandon all your work, get to the kitchen and just bake. Crack open an egg or cream the butter in a bowl and enjoy every action, which will help you create that flawless bite, drawing you away from your pressing workload and responsibilities, letting you experience your true bliss in that particular moment.

For many students, baking; although a passion could get difficult to manage in between deadlines, exams and classes. Hence they could lose the desire and patience to do it.

Baking makes me feel good and here are some tips on how I keep my baking dream alive, while being a student.

5 WAYS TO KEEP THE BAKER IN YOU ALIVE

• NEED TO KNEAD

Every now and then get back to kneading some dough or preparing some batter. Never lose touch with your skills, no matter how hectic your schedule is, always try getting back to the basics.

• SOCIAL MEDIA TO THE RESCUE

Spend some of your time going through food blogs, instagram pictures of interesting baked goods or even following renowned chefs on twitter and facebook. They act as a great source of inspiration.

• FRESH BATCH OF STUDENTS

Try applying to short courses in pastry schools or enroll in a baking class in order to keep the momentum going.
Apply now: Le Cordon Bleu

• THE NEW WAVE

Create or join societies within your college, which enable you to bake with people sharing the same passion for desserts and baking as you.

• BAKE SOME JOY

Undertake bake sales in order to help people out or volunteer to supply your baked products in places where it could bring joy to people as well as yourself.

Even if baking is not your ultimate passion but a preferred hobby, you could use intrinsic methods and appliances to create something mouthwatering. Just like this particular quick and easy recipe. It requires no oven and consists of nine easily available ingredients. Whether you are craving a midnight snack during your exams or preparing a meal for your guests this dessert is an impeccable choice.

THE CHOCOLATE MUG CAKE
Serves: 1 cup

Ingredients:
• 3 Tablespoon Flour
• 3½ Tablespoon sugar
• ¼ Teaspoon Baking powder
• ¾ Tablespoon Cocoa powder
• 4 Tablespoon Milk
• 2 Tablespoon Vegetable oil
• ¼ Teaspoon vanilla extract
• Pinch of salt

Method:
– Take all the dry ingredients; 3 Tablespoons of flour, ¾ Tablespoons of Cocoa powder, ¼ teaspoon of Baking powder and place these ingredients into a large mug.

*TIP * – iIt is important to pass all the above ingredients through a sieve, in order to make sure the consistency of the batter is smooth

– Now to this add 3½ Tablespoons of sugar

*TIP * – Try using granulated sugar (castor sugar) or Icing sugar in order to enhance the smooth consistency. As they melt faster than normal sugar.

– Now add all the wet ingredients; 4 Tablespoons of milk, 2 Tablespoons of vegetable oil and ¼ Teaspoon of vanilla extract.

– Add a pinch of salt to balance the taste out

– Finally put the mug into a microwave for a minute on the highest temperature.

– After you take it out pass a stick or fork through it. If it comes out clear then it is ready to be eaten. Though if it still has cake bits stuck to it then put it back in the microwave for another thirty seconds, to a minute.

– Finally serve this moist and delectable chocolate mug cake with the choice of toppings such as vanilla ice cream, nutella, crushed chocolate pieces or some nuts will pair exceedingly well with the mug cake.

THE CHOCOLATE MUG CAKE

Hope you enjoy this post and recipe and do not let anything stop you from pursuing your dream.
Thank you ☺

THE REINTERPRETATION OF AN ORANGE SOUFFLÉ

It has been way too long, since my last post but I am certain that this family recipe will be enough to make up for the lost time. Being a full time student and part time intern this summer definitely played a role in keeping me away from you all but Enough said about that! Coming to this recipe, it has been in my family since I was an infant and while growing up my aversion to all things healthy such as fruits, restricted me to only eat the top layer of this luscious dessert, which was a bed of evenly sized chocolate shavings. However in the past few years, my fondness for this dessert has only grown and I am proud to state that I can easily finish two to three of them at a time and I do not just eat the layer of chocolate on top anymore. I hope you love this dessert as much as I do at the moment.

NO BAKE ORANGE SOUFFLÉ
SERVES – 15 – 20 People
Ingredients-:
* 24 medium sized oranges
* 375 grams of vanilla ice cream
* 1 sachet of orange jelly powder (Royal / Hartley / Bluebird)
* 2 tsp of powdered sugar
* 3 packets of powder gelatin
* 1 large slab of milk chocolate

To make it more systematic, you could prepare the following before you start assembling the dessert.

PREPARATION TIME:
* Wash all the oranges and cut the tops off
* Do not throw away the tops, you will need it in the end

THE ORANGE SHELL MUST LOOK LIKE THIS

* Carefully scoop out each orange using a small spoon, without breaking its peel
* Once all the oranges are taken out carefully, make sure all the peels are clean by rinsing them and cover them with a cloth.
* Now take Six oranges and remove its segments
* Start breaking the segments of the six oranges into minute pieces by hand.

TINY SEGMENTS OF SIX ORANGES

* Take out juice from the remaining eighteen oranges.

Method-:
– In a pan place 1 sachet of orange jelly powder and 500ml of orange juice and let it mix well and reduce over a medium heat.

– Once mixed well take it off the heat, it does not need to boil. Once off the heat, allow it to cool by setting it aside.

– On the side, grate your chocolate into shavings

CHOCOLATE SHAVINGS

– Now in a large bowl take 375 grams of vanilla ice cream and to this add the mixture of orange juice and orange jelly powder once it has cooled down.

* TIP * Wait till the orange jelly and orange juice mixture has cooled down and pass it through a sieve before pouring it on the ice cream. Otherwise the texture of the soufflé could change drastically.

– As the ice cream starts to melt slowly, Take the gelatin powder and soak it in lukewarm water.

– Once the gelatin has almost dissolved in the water add it in the bowl and mix well.

* TIP * You could use gelatin sheets as well as a substitute for the powder. 1 sachet of gelatin powder equals to three to four sheets of gelatin but the gelatin sheets need to be soaked in cold water and heated up afterwards in a pan with little water, in order to clarify it.

– Add in 2tsp of powdered sugar, to the mix in the bowl

* TIP * Incase your oranges tend to be more sour than usual, you could add more sugar according to taste.

– To the mixture now add the tiny bits you broke from the segments of the oranges.

HOW IT WOULD LOOK

– Once the ice cream has completely melted and the mix is fluffy and clear, you could start pouring them into each orange shell.

– But as soon as you pour the mixture, immediately sprinkle a layer of chocolate shavings on the top and cover it with the orange tops you cut at the start.

– Right after your done refrigerate them for 20-24 hours or put it in a freezer for 15-18 hours

– Once they are set, you could take them out and serve them in the orange shells itself.

Eat this fluffy and creamy dessert out of its chilled natural casing. It is 100% yummy and totally worth it!

YOU HAVE TO TRY THIS

Hope you enjoy this recipe and post ! Thank you 🙂

NOVIKOV

This opulent restaurant with interiors resembling an Asian food market, is located at the main entrance of Berkeley street and is dressed to impress. From the moment you step in you are pampered; personal helpers taking off your coat, a friendly staff member seating you at your table and showering you with undivided attention. This is just the beginning of the fine dining experience that you ought to have.

The divine menu is a perfect amalgamation between innovation and taste, the consistency and flavour of each dish will leave you raving about the same and justifies the lump sum you will pay for a meal at NOVIKOV.

After a stimulating meal, I could not wait to try their desserts and as I was handed their dessert menu, I had a feeling that I would be impressed. An array of desserts from a traditional Asian plate of mochi to a contemporary vanilla bean panna cotta, to a heart warming chocolate fondant, this restaurant had it all. Being a hopeless addict of chocolate, I was surely going to order the chocolate fondant and to balance the richness of the chocolate, I was certain that the panna cotta would be its perfect accomplice but after a wise suggestion from a friend I decided to order a plate of Mochi with the panna cotta. I was eager yet unsure as I placed my order but on its arrival, my doubts seemed baseless.

On a long and slender plate sat five enticing, well-rounded rice dough balls filled with ice cream, which was packed with flavour resting on a bed of chocolate shavings. For the following five minutes my friend and I could only hear the vague chatter, which was occurring on the tables around us, as we were busy gorging on the saporous and perfectly crafted Mochi.

ASSORTED MOCHI PLATE

There mochi came in five flavours, the peach mochi came in a light peach colour, the pineapple mochi had a lemon yellow colour, their sesame mochi was a deep mauve colour and was decorated with white and black sesame seeds, the coconut mochi came in a bright white colour covered in thin coconut shavings and finally a green tea mochi, which came in an olive green colour.

On having my first bite of the coconut mochi, I was left dumbstruck, all I could feel was the delicate jelly like rice flour ball containing creamy coconut ice cream melt away in my mouth and giving this sublime experience its perfect ending, were the lean and crisp coconut shavings, which not only gave it another textural element but escalated its taste as well.

The Pineapple and Peach mochi’s were light and a fruitalicious, their colour and flavours hit all the right notes. Both the mochi’s had a fruit flavoured ice cream, but the fruit flavour balances out the slender dough ball and it does not make you feel heavy. It’s the epitome of what a modern and light dessert should be like.

The next mochi I picked up was sesame and though I am not a big fan of it, I was intrigued by its colour. After finishing the whole mochi, I was left with a great after taste of smooth and scrumptious sesame ice cream and the roasted black and white sesame seeds. They were a divine combination and a taste I will never fail to remember.

The mochi I was the least keen on trying was the green tea mochi, I do drink green tea quite often, not because I am fond of it, but because it’s great for my health and eating a dessert with even a remotely healthy ingredient, was an alien concept for me. On my very first bite, I knew why I never liked healthy desserts. They were just not meant for my sweet tooth and were far from satisfying it.

Their mochi plate was thoroughly appetizing and ambrosial barring the green tea mochi, if you are lucky enough instead of their green tea mochi, you will get their salted caramel mochi. Something I cannot wait to try, I would definitely go back to Novikov, just for their plate of Mochi and without a doubt it has become my most favourite Asian dessert.

Coming to the creamy pearl white, perfectly wobbly panna cotta, which was laid on a bed of strawberry compote and freshly cut strawberry chunks. This classic vanilla bean panna cotta creeps up on you and wins you over. Its simple presentation and bold flavours reel you in. The panna cotta is light and airy, it has a great wobble to it and is not stiff, the vanilla flavour is present but not over powering and its strawberry coulis really lifts the whole dish and not to forget the freshly cut chunks of strawberry, which makes the dessert a great bite.

Their desserts are crafted to perfection and are extremely versatile, they go beyond your imagination and really surprise you. I strongly recommend their mochi to anyone who has never had them before and amongst other desserts their chocolate fondant and fruit platter is regarded highly by regular customers.

If I had to describe Novikov, in the best way I could. I would compare it to a larger than life person, who has grandeur and style but at the same time cares for details, has a warm personality and is versatile. This is a restaurant which goes beyond the food and gives you an experience, which you will remember always.

INFORMATION:
Address: 50 Berkeley street,
London W1J 8HA

Telephone: +44 20 7399 4330

Timings: Monday- Sunday : 12:00 pm to 2:00 am

Price Range: £££ – £28-£50

* Reservations for a maximum of seven people can be done through this site.
Novikov reservation

* Reservations for eight people or more can be made by:
Phone- +44 (0) 20 7399 4330
email- Reservations at Novikov

Hope you get a chance to visit it soon.

Thank you 🙂

 

 

 

THE LIEBSTER AWARD

THE LIEBSTER AWARD

It’s an absolutely surreal experience to be receiving yet another award, I had always heard about the highly coveted ‘Liebster Award’ and today thanks to Skdarvesh, I am at its receiving end. Please do check out his blog Aromas and flavours From My Kitchen. His knowledge of flavours and food are paired exceedingly well with his immaculate and enticing photographs.

This accolade only makes me more determined to share my love and knowledge of desserts with you all. It feels great to be appreciated and I hope to continue updating my blog with some irresistible recipes and gripping reviews. So please stay tuned and I hope to receive your love and support as always.

THE RULES OF PARTICIPATING
* Thank the person who nominated you
* Answer questions given to you by the person who nominated you
* Nominate 5-10 people for the award
* Ask your nominees 10 questions, which they have to answer
* Link your nominees and leave a comment on their blog regarding their nomination

QUESTIONS ADDRESSED TO ME
Q) Why did You start blogging?
A) Initially I started it as a part of one of my course modules but it has developed in to much more than just a class assignment.

Q) Who is your main inspiration?
A) Whenever I see people do small acts of kindness for others, I really feel inspired to do better and be better.

Q) Which is your favourite movie character?
A) It keeps changing but currently I love the character four from the movie Divergent.

Q) One thing you would never step out of your house without?
A) My phone

Q) Sweet tooth or a savoury one?
A) SWEET TOOTH FOR SURE!

Q) Your favourite pastime other than blogging?
A) watching movies and tv shows

Q) One food which you must have at least once a week?
A) Healthy food 😛 try and eat it once at least because I love eating junk food and desserts moe than anything.

Q) Betty or Veronica and Archie or Reggie?
A) Betty and Archie

Q) Favourite cuisine?
A) Love great chinese and italian food

Q) City life or Country side?
A) City life

Q) Who would you cook to impress?
A) If I were to cook to impress someone, I would love to cook for any of the masterchef Australia judges and if I were to cook something specifically to impress someone I would make them my vegeterian moussaka and salted caramel tarts with chocolate ganache.

MY NOMINEES
1) COOKING DIARY BY SHRUTI
2) FACESISEE
3) EMILY EATS HER WAY AROUND MELBOURNE
4) SAKURAINBLOOM
5) OMNOMAERIE

DEAR NOMINEES,
Participation is entirely based on you but I would love it if you could take out time to accept this award and pass it on to others who you feel are deserving candidates.
Be a part of bringing a smile on someones face 🙂

In order to participate please look at the instructions given above and these are my questions for my nominees!
Q1) Why did you start your blog?
Q2) City life or country life?
Q3) Red or Blue?
Q4) Pancakes or waffles?
Q5) Favourite cuisine?
Q6) Your life long dream?
Q7) Land or water?
Q8) Favourite movie character?
Q9) Formal clothes or casual clothes?
Q10) Drinks or Desserts?

Hope my nominees enjoy participating and you enjoyed my post!
thank you 🙂

☀ A BIT OF SUNSHINE ☀

The Sunshine Award

As you can guess, I have been nominated for  The Sunshine Award, I firstly want to say a massive thank you to Shruti, who nominated me for this award. Do check out her captivating food recipes and stories.
Link- Cooking Diary By Shruti

It feels amazing to just share my thoughts and feelings with people akin to me. This honor just makes my experience of blogging even more extraordinary and I hope that I can keep sharing my love for desserts with you wonderful people. This award just enforces, the long way your passion and determination can take you.

I believe in passing on Love, Luck & Happiness. Hence I want to nominate ten blogs who in my eyes are worthy of this award. They have been inspirational for me and in a way key contributors in helping me nurture my blog.

MY NOMINEES:

1) THE SASSY COOK! 

2) SWEETER THAN THIS

3) MIKEY’S IN MY KITCHEN
4) THE FETCHING FOODIE
5) SWEET AND CRUMBLY
6) SMELLS LIKE HOME
7) SMITTEN KITCHEN
8) YUMMY FOOD RECIPES
9) DINNER FOR (N)ONE
10) IT’S SO KHAY

FOR ALL MY NOMINESS: 
> Display the award on your blog
> Thank and link back the person who nominated you for the award in this case me 🙂
> Nominate your top 10 personal favourite blogs, they can be of any kind and on any platform.
> Link the nominees in your post and let them know they have been awarded.
> Finally write 10 interesting things about yourself.

PS: Participation is not compulsory but why not share this forward and continue appreciating people, the more love luck and happiness passed around the better 😀
PLEASE PARTICIPATE !

10 INTERESTING THINGS ABOUT ME:
1) I LOVE FOOD
2) I LOVE DESSERTS EVEN MORE
3) MY FAVOURITE COLOUR IS RED
4) I HAVE A BUNCH OF FAVOURITE MOVIES AND SONGS, CAN NEVER CHOOSE JUST ONE!
5) I HATE WAKING UP EARLY IN THE MORNING
6) IF I CANNOT GET SOMETHING RIGHT, I TRY AND TRY UNTIL I SUCCEED
7) I LOVE SOLVING PEOPLES PROBLEMS AND GIVING ADVICE TO OTHERS
8) IF TRAVELING AROUND THE WORLD FOR NO REASON WAS A PROFESSION, I WOULD BE SUPER RICH!
9) I HOPE TO OPEN MY OWN ADVERTISING AGENCY ONE DAY
10) I WISH I COULD DATE THEO JAMES  & RYAN GOSLING. LOVE THEM !

HOPE MY NOMINEES PASS ON THE LOVE, TO DO SO JUST READ THE RULES ABOVE 😀
HOPE YOU ENJOYED THIS POST AND CHECK OUT MY NOMINATED BLOGS
THANK YOU 🙂

 

BUTTER CUPS WITH CHOCOLATE FUDGE ICING

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Every dessert today comes with an umpteen number of choices of flavours and forms. Somehow I love every form and flavour of cupcakes, they are definitely my weakness. Large, mini, chocolate, red velvet I love them all ! So here is my all time favourite cupcake recipe. Hope you enjoy the moist buttery cup of heaven covered with a thick and decadent chocolate fudge icing.

BUTTER CUPCAKES WITH CHOCOLATE FUDGE ICING

SERVES – 15-20 People

Ingredients-: Butter Cupcakes
* 1½ cups of Butter
* 2½ cups of Castor Sugar
* 5 eggs
* 1 Teaspoon Vanilla Extract
* ¾ Teaspoon No colour Almond Extract
* 3 cups of flour
* ¾ Teaspoon of Baking Powder
* ¼ Teaspoon Salt
* 1 cup of Milk

Ingredients-: Chocolate Fudge Icing
* 2/3 Cups of Butter
* 1 1/3 Cups of Cocoa Powder
* 6 Cups of Icing Sugar
* 2/3 Cup of Milk
* 2 Teaspoons of Vanilla Extract

Method: Butter Cupcakes
– Prepare before hand and pre heat your oven at 180°C.

– In a large bowl cream (mix) 1½ cups of Butter and 2½ cups of Castor Sugar until the mixture is light and fluffy.

– To this mixture add the eggs

* TIP * Add the eggs one at a time and ensure that you keep mixing it well to prevent the cupcake from being undercooked.

– Add 1 Teaspoon Vanilla Extract and ¾ Teaspoon of Almond Extract

– Now in another bowl add 3 cups of flour, ¾ Teaspoon of Baking Powder and ¼ Teaspoon Salt.

* TIP * Make sure to pass the dry ingredients through a sieve to prevent lumps.

– Now add the dry ingredients mixture and the cup of milk simultaneously.

– Once nice ad fluffy pour the mix into your moulds

– Bake them for 20-25 minutes

* TIP * Test if the cupcakes are ready by poking them with a skewer or toothpick, Make sure the skewer comes out clean. That means it’s cooked.

– Once baked remove it and allow it to cool for 10-15 minutes.

Method: Chocolate Fudge Icing

– In a pan add 2/3 Cups of Butter over a medium heat and let it melt.

– Once melted add 1 1/3 Cups of Cocoa Powder and let it start boiling but make sure to always stir it to get a smooth consistency.

– In a big bowl pour the mixture in and allow it to cool until it reaches room temperature.

– Once cool add 6 Cups of Icing Sugar and 2/3 Cup of Milk and keep mixing it well

– Finally add 2 Teaspoons of Vanilla Extract and mix it again voila your icing is ready.

– Now comes the time to decorate !!!

– Cover your buttery cupcakes with fudgey icing.Yum!! and for a garnish add some sprinkles or roasted nuts.

Hope you enjoy this recipe and post !

Thank you 🙂

THE FANTASTIC 5!

Since many of you enjoyed reading my post on five special blogs that have been inspirational for me, I decided to make it a recurring feature and therefore you can expect to see this kind of post more often. I Hope you find these blogs as exciting and inducing as the previous ones. Enjoy 🙂

1) Eat Play Love : Going through this blog is like flipping through pages of a family scrapbook, thoroughly enjoyable and endearing. I adore the fact that it’s not a generic portrayal of a family who dote on food and its culture but an account of the their lives. Not only is it engaging but also has spectacular pictures of them and their delicious dishes. If you are looking for a pleasant weekend activity with your family, take a recipe out of their blog !
Link – Eat Play Love

2) The Domestic Man : If a woman cooks somehow it does not seem unnatural but when a man cooks it just creates a temporary stir in people’s mind. That being the reason I could not resist viewing Russ Crandall’s blog. Insightful and a true account of the history of American food is the best way to sum up his website. His healthy yet flavoursome dishes will leave you with the urge to switch your lunch or dinner with his! Do go visit his blog for some delectable and nutritious recipes.
Link – The Domestic Man

3) @ Down Under : Personally when I visit blogs I feel as though a visual specimen can just add a whole different aspect to your recipe and going through this blog is just a visual treat. Each picture gives you the feeling as though you’re looking at a beautifully crafted painting. The different colours and platings make the food come alive. Recommended as the blog to read by Saveur, the mixture of her personal recipes and photographs equals to a visual feast you cannot miss out on.
Link – @ Down Under

4) Local Kitchen : A “virtual Kitchen Notebook” sounds interesting right ? but once you get on the website it’s a lot more than just recipes, through Kaela’s tips on how to grow your own produce your hesitation towards this kind of a lifestyle will  be terminated. Some interesting facts, Scrumptious dishes and a lifestyle to follow suit. To learn these tips and more visit the site!
link – Local Kitchen

5) Sweet And Crumbly : Simple and Witty is the best way to describe Geni and describing her blog well nothing would do it justice. A simple layout should not have you fooled, her food has a soul of its own and you cannot resist staring at her desserts, right from her irish soda bread to the cinnamon spiced cupcakes you will want to try it all. So get cracking !
Link – Sweet And Crumbly

Hope you visit these blogs and enjoyed this post.
PS: REMEMBER TO SWEETEN IT UP !
Thank you 🙂

FABULOUS FREEBIE: THE LUCKY ONE!

This post is specially dedicated to those who took part in my competition last week, I just want to say that I wish I had more prizes to give away because your answers were so innovative, exciting and made me hungry !!

As I promised those who participated, one lucky winner whose name I would pick out of a hat, would win a 12 month free subscription to BBC’S GOOD FOOD MAGAZINE !!

Those of you who wished they had participated and could not do not worry, stay tuned as I intend to host many competitions like these in the future 🙂

Now drum roll please!! the winner for the Fabulous Freebie Competition is :

ALL THE COMPETITORS

YES I USED A PIGGY BANK

CONGRATULATIONS LUCY !!!

Congratulation Lucy Shaw you win 12 months of free subscription to the BBC’S good  food magazine, hope you enjoy it and sweeten it up !!!

For those of you who did not win, please do not be disheartened as I will keep hosting competitions like these in the future , so keep trying you might just get lucky!

Thank you for participating, commenting and viewing my blog. I appreciate all your support.

Remember to sweeten it up !!!

Love
Rhea 🙂

THE WAY THE COOKIE CRUMBLES

My friends and I have been on the lookout for a place, which could come to be known as our spot. Yes we watched the hit American sitcom Friends too often and that is what lead to this great quest for the one and only spot! And finally after a year of hunting around we found it.

So here is the review of my haven in London the Brew Box, located at the very end of Islington high street tucked away beneath a residential building this café is not the easiest to locate be prepared for a bit of a search. Though once you manage to find your way to it and enter the compact yet endearing space you will wish you never have to leave it.

Other than being renowned to serve up a delectable range of bubble tea they serve desserts made by popular London bakeries such as Necco and Cocomaya. This makes the Brew Box well equipped to help you through a bad day or just put a smile on your face. The café owned by two warm and sociable men, who make sure you are comfortable and allow you to relax and just have a good time. The most exciting feature though is not their fresh and groovy music but the games they have around their tables. Come with a group of friends and you could easily be occupied for hours playing a game of Jenga or connect four.

With a simple yet attractive menu there is no room for disappointment, being a dessert lover I could not resist their raisin and oatmeal cookie served up with vanilla bean ice cream and caramel sauce. Other than falling in love with the dessert at first sight the fact that it was brought to our table was appreciable.

COOKIE WITH ICE CREAM AND CARAMEL SAUCE 

Now moving towards the good part, the cookie served warm with an overtly generous portion of vanilla bean ice cream decorated beautifully with a drizzle of caramel sauce. Who would not want a bite of that?

The cookie was warm, crumbly and succulent. The balance between the oatmeal and raisin was just right and not immensely sweet. Paired with a spoonful of the rich ice cream and sweet yet sensational burnt taste of the caramel, you get the most delicious bite. This is a definite must have on my list!

Even though I was full, I got the sudden urge to go back to their counter and just scan through their desserts, just scan!

As you can guess I did more than just scan. Ever heard of the trend of cronuts? Yes I had fallen prey to their delicately shaped croissant doughnuts. I have to be honest, I never imagined enjoying a hybrid dessert but I was glad that I had my first cronut experience at the brew.

TRIPLE CHOCOLATE CRONUT
(PHOTO TAKEN BY BREW BOX)

Served warm the round flaky pastry dough was topped with a layer of thick milk chocolate and garnished with white chocolate shavings. Within seconds I was half way threw the dessert, the mini dough ball bursts with flavour. At first you get the slightly salty croissant taste, right after that the rich and creamy chocolate ganache in the centre and the layer of chocolate on top though is not as great as the filling adds a great textural element and makes it look as appealing as it tastes.

If your ever in the neighborhood and have spare time on your hands please do visit the Brew Box, a hip and welcoming café, which helps you forget about the world outside, great music, their authentic and flavoursome bubble tea range and of course their mouth watering desserts an added bonus is that they have free wifi and all this at an affordable price. It is for sure a sweet place to visit.

INFORMATION:
Address: 120 Islington High street
London N1 8EG

Telephone: 020 7359 0222

Timings: Monday- Thursday 11:00 am to 21:00 pm
Friday- Sunday 11:00 am to 22:00 pm

Price Range: £ – £5-£12

* No reservations, first come first serve basis

Hope you get a chance to visit it soon.

Thank you 🙂