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Strawberry White Chocolate & Sumac Roulade

March 7, 2015 by TheWhiteRamekins

strawberry white chocolate & sumac roulade

 I haven’t had enough of strawberries this year, at least in my recipes. I made those lovely gluten free picnic-y strawberry and almond friands to enjoy the spring season, but that was it, I guess. And I feel it would be an injustice done to this lovely spring fruit. Every year I make a number of recipes with strawberries during this time of the year, before I start to stash away bagfuls of them in my freezer, so that I can enjoy them all through out the year. Nonetheless, they taste better when fresh. And that makes me to use them as maximum as I can during the season. I had been wanting to make a Swiss roll, all because my sister loves Swiss roll a lot. And she remembers eating all those Swiss roll cakes I had made previously.  Weather it was the autumnal pumpkin mascarpone or it was the lovely pomegranate and strawberry filling, she has never forgotten the flavours. I think it makes her feel kid at heart just by looking at her share of a Swiss roll cake. Now how I can be so sure about that? Because, this is how I feel too. And there is this strange connection between siblings about certain things. You share the similar thoughts about some things, even when unspoken. So, this was on my list from a very long time now, you see. And I plan too make some more this year with some other filling too. May be mangoes, chocolate or coconut, who know! I knew that strawberries pair really well with white chocolate after I made strawberries and white chocolate mousse last year for the new year celebrations. Few of my friends went so crazy about these that I had to make that dessert thrice again for them. So definitely it’s a crowd pleasing concoction for sure. But I didn’t stop there this time and the imagination went wild when I saw this tiny little box of sumac I saw in my pantry. Sumac has a distinct tangy taste. And that is originally a dried berry powder  which would surely enhance the sweet and sour flavour of fresh juicy strawberries, just the way a nice squeeze of lemon would probably do. And it did just the way I had thought it to be. It was lovely tangy more pronounced berry flavour which paired perfectly with the sweet creamy white chocolate and mascarpone filled roll cake.

 strawberry white chocolate & sumac roulade

strawberry white chocolate & sumac roulade 

strawberry white chocolate & sumac roulade

strawberry white chocolate & sumac roulade

strawberry white chocolate & sumac roulade

strawberry white chocolate & sumac roulade

 

Strawberry White Chocolate & Sumac Roulade
2015-03-07 04:04:28
Strawberry White Chocolate & Sumac Roulade
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Ingredients
  1. 5 eggs, 3 separated and 2 whole
  2. 100 gm caster sugar
  3. 1 1/2 tbsp hot water
  4. 80 gm white chocolate
  5. 100 gm all purpose flour
  6. 1 tsp baking powder
  7. 50 gm butter, melted
  8. 55 gm caster sugar, extra
  9. 375 gm strawberries, hulled and sliced thinly
  10. 2 tbsp icing sugar
  11. 1 tsp sumac
  12. 250 gm mascarpone
  13. 125 ml heavy cream
Instructions
  1. Preheat oven to 200 degree C. Grease a 10 inches x 12 inches Swiss roll pan; line base and long sides with baking paper, extending the paper over edges.
  2. Beat 3 egg yolks and 2 whole eggs and caster sugar in a medium bowl for 5 minutes, until pale and very thick. Pour the hot water down inside the bowl; add chocolate followed by melted butter; gently fold in the flour and baking powder until just combined.
  3. Beat egg whites in a bowl with an electric mixer until soft peaks form. Fold egg whites into chocolate mixture into two batches, until just combined. Spread mixture into pan.
  4. Bake the cake for 12 minutes or until golden and sponge springs back when pressed lightly with a finger.
  5. Meanwhile, dust a kitchen towel, larger than the pan, generously with extra sugar. Turn hot sponge onto the kitchen towel. Peel away the parchment paper gently from the sponge. Working quickly and using towel as a guide, roll the sponge from a long side. Cool for 10 minutes. Unroll the sponge, remove towel, redpoll, cover with a clean towel, cool.
  6. Combine strawberries, sifted icing sugar and half of the sumac in a medium bowl. Cover and refer iterate for 30 minutes.
  7. Beat mascarpone and cream in a bowl, until firm peeks form.
  8. Unroll the cooled sponge; spread with cream mixture. Top with half the strawberries. Refill sponge tightly to enclose the filling. Serve topped with remaining strawberries, sprinkle with remaining sumac.
By Himanshu Taneja
The White Ramekins http://thewhiteramekins.com/

Filed Under: cake, chocolate Tagged With: baking, food, Mascarpone, recipes, spring, strawberries, sumac, swiss roll, white chocolate

Green Pea And Mint Croquettes

February 26, 2015 by TheWhiteRamekins

green pea & mint croquettes

I have always been a great fan of Ottolenghi’s. And ever since I visited his restaurant in Islington, London, I just keep dreaming about that place and his vibrant flavorful recipes, which are always abundantly loaded with fresh and seasonal ingredients. And you know what, I am his admirer and have all of his four cookbooks on my bookshelf. His recipes never have gone wrong, and I have said that umpteen number of times on blog now.

green pea & mint croquettes

green pea & mint croquettes

Fresh and seasonal ingredients are something which his recipes always rave about. Plenty and Plenty More are two of his cookbooks which are purely on vegetarian cooking, another reason to believe that vegetarian cooking can be so expressive and full of life too. This recipe of green Pea and mint croquettes may sound daunting at first but they aren’t. These are full of sweet flavor of seasonal fresh peas and fragrant mint leaves, which are perfect for either taking to a picnic on a sunny day or even better to be served as tiny little appetizers with drink in a party you’d throw for your friends. Although, you could make them with frozen peas too, but my belief is that they can’t taste any better if you’ve got sweet fresh vibrant green peas. I know, there’s a little exercise needed to take them out of their pods, but you’d realize that’s worth the effort.

green pea & mint croquettes

green pea & mint croquettes

green pea & mint croquettes

green pea & mint croquettes

green pea & mint croquettes

Green Pea And Mint Croquettes
2015-02-26 08:52:32
Green Pea And Mint Croquettes
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For the croquettes
  1. 3 tbsp olive oil
  2. 300 gm onions/shallots (finely chopped)
  3. 1 tbsp lemon juice
  4. 700 gm shelled green peas
  5. 20 gm mint leaves, finely chopped
  6. 1 clove garlic, crushed
  7. 4 eggs
  8. 100 gm all purpose flour
  9. 150 gm bread crumbs
  10. vegetable oil for frying
  11. salt and black pepper
For the sauce
  1. 1 tsp dried mint
  2. 120 gm strained yogurt
  3. 1 clove garlic, minced
  4. 2 tsp lemon juice
  5. 1 tbsp olive oil
  6. salt and black pepper
For the sauce
  1. Mix all the ingredients in a bowl with salt and pepper. Mix well and refrigerate until needed.
For the croquettes
  1. Place the olive oil in a saute pan over medium heat. Add the onions and saute for 15 minutes, stirring often, until soft. Remove from heat, add lemon juice.
  2. Blanch the peas in boiling water for 5 minutes and drain. Place the peas in a food processor and blitz briefly. They need to break down without turning into a mushy paste.
  3. Transfer the peas to a bowl. Add cooked onions, mint, garlic, 1 egg, salt, pepper and mix well.
  4. Line a tray with parchment paper, that can fit into your freezer. Shape the pea mixture into small patties, about 2 inches across. Place on the parchment paper and freeze for a couple of hours to firm up.
  5. Place the remaining 3 eggs in a bowl and beat gently. Place the flour and bread crumbs in two separate bowls. Remove the croquettes from the freezer and one at a time, roll them in the flour, dip them in the egg, then coat in the crumbs.
  6. Pour the oil in a frying pan and place the pan on a high heat for 5 minutes for the oil to get hot. Turn down the heat to medium and fry the croquettes in batches for about 5 minutes, turning once, until both sides are golden brown. Remove from oil and place on parchment paper to let the excess oil drain out.
  7. Serve hot with sauce.
Notes
  1. You can keep the patties frozen in advance. Ensure they are only partially frozen before you start to cook them.
By Himanshu Taneja
Adapted from Plenty More (Yottam Ottolenghi)
Adapted from Plenty More (Yottam Ottolenghi)
The White Ramekins http://thewhiteramekins.com/

Filed Under: Savory Tagged With: appetizers, eggs, food, frying, peas, spring, summer, vegetarian

Strawberry & Almond Friands

February 19, 2015 by TheWhiteRamekins

strawberry & almond gluten free friands

So we wanted to go out and spend the entire day on weekend in a farm or some park or even near a river, if possible. Because it is spring officially for us. Winters are long gone and it’s definitely the time to step out. Sun is rising and shining with cool breeze flowing through the ears. Such immense pleasure to soak up all that positivity which this bright and sunny weather brings along with it! I had been waiting for this weather eagerly and lots of ideas were playing on my mind since then. I wanted to make lots of picnic food and bake those lovely fruity summer berry cakes. But rarely the things go the way you would have thought them to happen! It wasn’t different anyway this time too. Friends had plans of their own for almost during the entire Spring season. And I couldn’t wait. So, I baked these lovely strawberry & almond friands, bottled some fresh milk, tucked in some seasonal juicy berries, a bottle of jam, a flask of tea and few books to read and of course a dear friend to share this joy with me. Though we couldn’t find a river but we got ourselves this beautiful airy and sunny solace in the middle of a farm nearby, where we soaked in the beauty of greener fields. It was a dream which we lived through our entire day in that farm, munching on to these yummy berry cakes, reading books, and soaking up sun. 

strawberry & almond gluten free friands

 

strawberry & almond gluten free friands

strawberry & almond gluten free friands

Strawberry & Almond Friands
2015-02-18 10:14:32
Strawberry & Almond Friands
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Ingredients
  1. 100 gm unsalted butter, melted and cooled
  2. 125 gm icing sugar, plus extra for dusting
  3. 120 gm ground almonds
  4. 3 medium egg whites
  5. 1 lemon, grated rind only
  6. 1 tsp vanilla powder
  7. 100 gm strawberries, hulled and sliced
  8. 4 tbsp flaked almonds
Instructions
  1. Preheat the oven to fan 180 degree C. Butter six non-stick friand or muffin tins.
  2. Melt the butter and set aside to cool.
  3. Sift together the icing sugar and almond flour into a bowl.
  4. Whisk the egg whites in another bowl until they form a light foam.
  5. Make a well in the centre of the dry ingredients, tip in the egg whites and lemon rind, then lightly stir in the butter to form a soft batter.
  6. Divide the batter among the tins. Sprinkle strawberries slices and flaked almonds over each cake and bake for 15-20 minutes until just firm to the touch and golden brown.
  7. Cool in the tins for 5 minutes, then turn out and cool on a wire rack.
Notes
  1. You can substitute vanilla bean for vanilla powder.
By Himanshu Taneja
Adapted from BBC Good Food
Adapted from BBC Good Food
The White Ramekins http://thewhiteramekins.com/

Filed Under: cake Tagged With: almonds, baking, berries, cake, gluten free, spring, summer

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Hi! I'm Himanshu - a home chef who loves to cook, bake, style and photo shoot... Read More…

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