Browsing Tag

caramel

Italian Orange Blossom and Almond Cake with Orange Curd, Mascarpone Swiss Meringue Buttercream and Salted Caramel

Italian Orange Blossom and Almond Cake with Orange Curd, Mascarpone Swiss Meringue Buttercream and Salted Caramel

But spring is mine. In the heat trapped between our cupped palms, I hold every spring on earth.” – Dulce Mariá Loynaz, from ‘Absolute Solitude: Selected Poems.’

The writer lives two lives. The first self, the living, the experience, the pure impulse and instinct. The second self, the creative, the slowed psychoanalysis, the agitation for heightened living, the poetic madness. Each fragment of identity, culminating into prose destined for written page. Dissolving into atmosphere, blossoming into illusion. And loving. Loving everything. The point of loving being pure, unadulterated ecstasy. The modern romantic infatuated with all that blooms, engulfed with literature, with song, with poetry, with people, with cities, with jazz. The many faces of light, darkness, agony and pain. An unwavering passion for life, and all its mysticism.

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Fleur d’Oranger Caramel Apple Pie

Fleur d’Oranger Caramel Apple PieFleur d’Oranger Caramel Apple Pie

Life is not so much invented as composed” – Peter Pereira from ‘What’s Written on the Body: Ravenna at Dusk’

8 months, max no more than 14. It’s my instinctual timeline of transformation, like unmeditated clockwork of mind happening between and only, those months. Usually it’s something minor, learning a new language, changing my prop collection, ordering an excessive amount of cookbooks. This time, it’s something slightly more prolific.

I threw out my things, I bought new things. I redecorated my room, again. It’s starker than minimal and in shades of grey and white. Elements of Scandinavian style, slight Japanese too. I discarded old furniture in the desire for blank space. I learnt to want for few things, but great things – like a Rick Owens marble bed. I’ve always wanted a Rick Owens marble bed. I bought another Pentax and re-organised cosmetics, discarding the ones that weren’t organic, vegan and packaged in aesop-styled attire.  

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Golden Butter Cake with Pink Sea Salt Caramel and Honeycomb + a Saveur Nomination!

Golden Butter Cake with Pink Sea Salt Caramel and HoneycombGolden Butter Cake with Pink Sea Salt Caramel and Honeycomb

“I swim in the sky; I float; my body is full of flowers, flowers with fingers giving me acute, acute caresses, sparks, jewels, quivers of joy, dizziness, such dizziness.” – Anais Nin

Well, it looks like butter and brioche is a finalist in the ‘Best Baking and Sweets’ category for the 2016 Saveur Blog Awards! It feels so strange to say that. It’s been two relatively short years since I first started blogging. And I honestly did not expect this at all. These kind of dream-like ecstasies do not occur often enough. But when they do, the feeling is yet to be rivalled.

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Sea Salt Caramel Truffle Brioche Doughnuts

Sea Salt Caramel Truffle Brioche DoughnutsSea Salt Caramel Truffle Brioche Doughnuts

“Come back. Even as a shadow,
even as a dream.” – Euripides, Herakles

If you’re a close reader of my blog, you’ll know that I sometimes get fixated on certain things. And my latest obsession returns back to brioche. We seem to have a bit of a love/hate relationship – brioche and I, but lately I’ve been making, baking and thus “testing” it quite a bit.

Sea Salt Caramel Truffle Brioche Doughnuts

This recipe was actually inspired by a half-batch of brioche dough I had left-over from an article written for eHow. I wanted to put the remaining dough to good use, and some sort of indulgent dough based treat seemed the right fit. So I guess you could say I created this recipe out of spontaneous necessity, but arguably, it’s become one of my personal favourites.

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Banana and Honey Layer Cake with Salted Rum Caramel

Banana and Honey Layer Cake with Salted Rum CaramelBanana and Honey Layer Cake with Salted Rum Caramel

After many months of feeling uninspired in the kitchen, the cooking bug, in particular, the baking bug, has arrived and bitten back strong. I am again making my own crème fraiche, and curds, and even am attempting my hand at pickling. I also took the time this morning to make my own brioche (more on that later this week), resolving though this time to make it by hand – rather than letting my kitchen aid companion do all the hard work. I’m also letting the little culinary failures I encounter, be just that, small, insignificant, stepping-stone mistakes – ones that teach valuable and important life lessons.

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Salted Caramel Croquembouche Cake

Salted Caramel Croquembouche Cake

The last of the year is about to rush by, the sands of time seeming to disappear more rapidly than years past. I can hardly believe that the New Year is only around the corner. However ready or unprepared I may be, the time for 2015 has arrived.

There is truly an amazing feeling connected with the start of a New Year. Twelve new months; yours for the taking, to etch, to start and to accomplish… a clean slate. Personally the promise of a New Year gives me a great energy to wish and dream, to leap forward against all my fears. It gives the impulse to begin anew, to plan, set priorities and achievable goals – to create inspiration and vision boards.

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