The White Ramekins

food & photography

  • Home
  • Recipes
  • Portfolio
  • About

Grilled Corn & Pomegranate Tabbouleh

September 24, 2014 by TheWhiteRamekins

Grilled Corn & Pomegranate Tabbouleh

Fresh seasonal ingredients are always a welcome at our place and we embrace them open heartedly with both hands. Be it green vegetables or some lusciously juicy fruit, they always rule the roost in our dinner menus. I love the way they create magic together. And if you are regular here, you must have known by now that how often I preach about using fresh seasonal ingredients in our recipes. Even I can’t think of cakes and bakes without the seasonal foods. Not only they add to the taste, but they also bring along the vibrant lively colours with them.

Grilled Corn & Pomegranate Tabbouleh

So this time, I am back with yet another stunningly beautiful, amazingly delicious and super healthy Lebanese salad, Grilled Corn & Pomegranate Tabbouleh, which is I think is one of the versatile salad of the Palestinian origin. A classic Tabbouleh is all about parsley and less of the the Bulgar (cracked wheat). It’s a well seasoned and sharp medley of lots of fresh parsley, mint leaves, red juicy tomatoes and some al dente bulgar wheat.

Grilled Corn & Pomegranate Tabbouleh

The proportion of parsley to bulgar varies across the regions of Palestine and Lebanon. I had this salad sometime back at a restaurant where they had prepared it with Quinoa (one of the in-vogue super food these days) instead of bulgar. Now for me, both these grains are super expensive being here in India. So I started reading about Bulgar on the internet. Here in India, we consume a lot of cracked wheat (called Dalia here) and thought if I could substitute bulgar with cracked wheat.

Grilled Corn & Pomegranate Tabbouleh

They differ at the processing stage. Bulgar is partially steamed where as cracked wheat (dalia) is completely raw. After I knew this fact, it got easier for me to play around with the substitution. And of course, how could this be without the use of seasonal produce.

Grilled Corn & Pomegranate Tabbouleh

The salad was bejewelled further by the ruby red pearls of pomegranate and hearty and wholesome grilled corn. This became a wonderful concoction.  We had this in dinner with falafel, hummus and pita bread followed by baklava spiced panna cotta (I will write about this in my next recipe post). Everyone had a rave review about the tabbouleh.In fact, few of my friends who just can’t stand cracked wheat (dalia), they actually loved it and asked for second helping. It’s one of those super healthy salads, which is definitely going to be our family favourite.

Grilled Corn & Pomegranate Tabbouleh

Grilled Corn & Pomegranate Tabbouleh
2014-09-23 20:20:53
Grilled corn & pomegranate tabbouleh, a super healthy and delicious salad made with parsley, grilled corn, pomegranate and cracked wheat (dalia)
Write a review
Save Recipe
Print
Ingredients
  1. 30 gm bulgar wheat or cracked wheat
  2. 2 large tomatoes, ripe but firm
  3. 1 shallot, finely chopped
  4. 2 tbsp lemon juice
  5. 4 large bunch of parsley or coriander
  6. 2 bunches of mint
  7. seeds of one pomegranate
  8. 1 corn on the cob
  9. 1 small cucumber, chopped finely
  10. 2 tsp cumin powder
  11. 80 ml extra virgin olive oil
  12. 1 tsp sumac
  13. salt and black pepper
Instructions
  1. If using bulgar, put it in fine sieve and run under cold water until the water coming through looks clear and most of the starch has been removed. If using cracked wheat (dalia), roast it in a pan on medium heat until lightly golden. Add one cup of water, cover and cook until all the water is absorbed. Let cool completely. Once cooled, separate the cooked grains with a fork. Transfer bulgar/cracked wheat in a mixing bowl.
  2. Grill the corn on a barbecue or on a medium flame, until lightly charred. Run a knife along the length of the cob to separate the seeds from the cob. Transfer to the above mixing bowl.
  3. Dice the tomatoes, shallot and add to the mixing bowl.
  4. Chop the parsley and pick the mint leaves off the stems and add to the bowl.
  5. Finally add lemon juice, cumin powder, sumac, pomegranate seeds, cucumber, olive oil and some salt and pepper and mix well. Taste and add more salt and pepper and lemon juice if you like and serve.
By Himanshu Taneja
Adapted from Jerusalem by Yotam Ottolenghi & Sami Tamimi
Adapted from Jerusalem by Yotam Ottolenghi & Sami Tamimi
The White Ramekins https://thewhiteramekins.com/
Grilled Corn & Pomegranate Tabbouleh

Filed Under: Salads Tagged With: corn, cracked wheat, dalia, fall, food, greek salad, healthy, pomegranate, seasonal

Gluten Free Peach Crumble

August 11, 2014 by TheWhiteRamekins

Gluten Free Peach Crumble

With little time to cook or bake at home and work getting increasingly demanding, I am getting to spend less time in kitchen these days. That is why, you hadn’t seen an overly involving or rather too-many-steps recipe up here in recent times. And I am trying to be more efficient the other way. The recipes which are just about bunging in things together quickly to deliver faster and tastier results have been my companion lately.

Gluten Free Peach Crumble

Like the last one, I wrote about my favorite savory egg breakfast these days, Shakshuka. A super easy and quick recipe yet nonetheless delicious. Stone fruits have nearly diminished now, with probably last of the crops on the shelves. I am missing cherries badly, though plums and peaches have still been around. This time again, talking about the breakfast, I made this rather healthier version of gluten free peach crumble.

Gluten Free Peach Crumble Gluten Free Peach Crumble

The peaches I had at hand were slightly over ripened, just perfect to be thrown into a crumble or crisp.  I let them macerate in dark brown sugar and a squeeze of a lime, which helped bring out all the peachy flavors out of the fruit. For the crumble topping, I just pulsed some whole almonds (with skin on) in food processor with a dash of cold butter and jumbo rolled oats. 

Gluten Free Peach Crumble Gluten Free Peach Crumble 6

It made a super crispy and nutty crumble topping, a perfect pair to those mushy and fragrant peaches. I had some in breakfast alongside a glass of milk. And the rest of it with a big scoop of vanilla ice cream made a perfect and rather reduced-guilt dessert. 

Gluten Free Peach Crumble Gluten Free Peach Crumble

Gluten Free Peach Crumble
2014-08-11 10:43:37
A gluten free peach crumble with goodness of fresh peaches, oats and almonds.
Write a review
Save Recipe
Print
For filling
  1. 6-8 medium size peaches {destoned, sliced into 8}
  2. 2 tbsp lemon juice
  3. 1 tbsp cornflour
  4. 2 tbsp dark brown sugar
For topping
  1. 1/2 cup rolled oats
  2. 1/2 cup whole almonds
  3. 75 gm cold unsalted butter (cut into cubes)
  4. 1/3 cup dark brown sugar
  5. 1 tsp vanilla powder
Instructions
  1. Preheat oven at 180 degree C.
  2. For the filling, toss all the ingredients together in a bowl and let them rest for 10 minutes.
  3. For the topping, pulse all the ingredients together in a food processor 4-5 times, until mixture resembles coarse sand.
  4. Place the topping in freezer for 10 minutes.
  5. In a pie dish, arrange the peaches with flesh side facing the pan. Scatter the topping over peaches to cover them completely.
  6. Place on the baking sheet in preheated oven and bake for 25-30 minutes. Take out of oven and let stand at room temperature for 10-15 minutes, before serving.
By Himanshu Taneja
The White Ramekins https://thewhiteramekins.com/

Filed Under: Breakfast, pies Tagged With: baking, crisp, crumble, food, gluten free, healthy, peaches, summer

Olive Oil Wholewheat Stone Fruit Cake

June 2, 2014 by TheWhiteRamekins

Olive Oil Wholewheat Stone Fruit Cake

This excessive heat has slowed down the things and the scorching sun seems to be frying us all day and night. When I pick my camera and think of shooting all the glorious food out there and the summer bounty the nature has to offer right now, I first feel very excited.But as soon as I start onto it, I feel exhausted and all drained out, left with no new thoughts to work on. The heat has started taking the toll. And because of all this, everything else start seem to be meaningless. As if, it isn’t making any difference to anyone’s life.

Olive Oil Wholewheat Stone Fruit Cake

Olive Oil Wholewheat Stone Fruit Cake

But this dangerous state has to pass over. I just can’t let myself be in the situation for long. The heart and the mind both retaliate, recollecting whatever creativity has left within. I know, it will not be forever, but to be back in action is the need of the hour. After all, identifying the meaningless and mundane things in life, bringing them all together and giving them one particular shape or form is what creativity is all about.

Olive Oil Wholewheat Stone Fruit Cake

Olive Oil Wholewheat Stone Fruit Cake

One has to just  realize that and move on. Stone fruit has been calling my name! It’s in abundance now, at least the summer has something to offer to compensate for all this grilling heat. I started with Wholegrain Cherry Brownies last week. They came out fab! All because of the seasonal produce. This time also, continuing the theme, which is stone fruit of course, I baked this wonderful super moist Olive Oil Wholewheat Stone Fruit Cake. Not just, it sounds like a mouthful but actually it is.

Olive Oil Wholewheat Stone Fruit Cake Olive Oil Wholewheat Stone Fruit Cake

This version of bundt cake is relatively lighter because of olive oil used instead of butter. And it is also wholesome owing to great amount of wholewheat flour and almond meal. So you see, on the brighter side, it is full of goodness of seasonal fruits, olive oil, wholewheat flour and almond meal. And it tasted super awesome, the next day!

Olive Oil Wholewheat Stone Fruit Cake

 

 

Olive Oil Wholewheat Stone Fruit Cake
2014-06-30 20:03:42
Olive oil wholewheat cake with the goodness of fresh summer fruit
Write a review
Save Recipe
Print
Prep Time
15 min
Cook Time
60 hr
Total Time
1 hr 30 min
Prep Time
15 min
Cook Time
60 hr
Total Time
1 hr 30 min
Ingredients
  1. 200 ml light olive oil {don't use extra virgin}
  2. 2 cups sugar
  3. 6 eggs
  4. 2 teaspoon vanilla extract
  5. 1 1/2 cups wholewheat flour
  6. 1/2 cup all-purpose flour
  7. 1 cup almond meal
  8. 1/4 teaspoon baking soda
  9. 1/4 teaspoon salt
  10. 1/2 cup yogurt
  11. 3 cups diced stone fruit (mix of peaches, cherries, apricots)
  12. Confectioners' sugar, to dust
Instructions
  1. Preheat the oven at 180 degree C. Grease and flour a tube/bundt cake pan and set aside.
  2. In a bowl, sift together both the flours, almond meal, baking soda and salt and set aside.
  3. In a large bowl, mix the sugar and olive oil. Add the eggs, one at a time, beating well after each addition.
  4. Beat in the vanilla extract. Fold in the flour mixture. Fold in the diced stone fruit.
  5. Pour into the prepared pan and bake for around 60 minutes, until a tester inserted near the center of the cake comes out clean.
  6. Cool for 10 minutes before removing from the pan to let cool completely on the wire rack.
  7. Dust with confectioner's sugar, before serving.
By The White Ramekins
Adapted from Taste of Home
Adapted from Taste of Home
The White Ramekins https://thewhiteramekins.com/

Filed Under: cake Tagged With: apricots, baking, cherry, food, healthy, India, olive oil, peaches, stone fruit, summer, wholewheat

  • « Previous Page
  • 1
  • …
  • 9
  • 10
  • 11
  • 12
  • 13
  • …
  • 15
  • Next Page »

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

Connect with me

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress