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Berry Meringue

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5 Egg whites from  
400 grams caster sugar
15gms raspberry powder
Frozen berries to paint and serve

Pre-heart the oven to 100C.  boil some water in a pot.  Place the egg whites and sugar in a heat proof bowl and place it on top of the simmering pot and whisk till the time the sugar is melted. Remove from the heat and beat the mixture till you achieved a glossy and fluffy meringue. Mix the fruit powder and swirl to achieve a marbled effect. Pipe it into the tray lined with a baking paper. Bake in the center of the over for 1 hour, after turning off the heat let it cool in the oven for 2 hours. Puree the frozen berries and paint it on the ready meringue and pop it back into the oven for 10 minutes to dry.

 


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Rustic Crusty Bread

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INGREDIENTS
3 cups strong bread flour  flour
 ½ tsp salt
½ tsp active dry  yeast
1½ cups Luke warm water
In a mixing bowl sieve together flour, salt and yeast. Mix in the water little by little bringing together the flour with the help of wooden frame until the dough starts resembling a ball. Wrap it with cling film for 2 hours, or until the dough rises to double of its size.
Preheat the oven to 450F. turn the flour to a lightly dusted surface and knead the dough for another 10 minutes and shape it in a ball. Place the dough on the middle rack of the oven, and cover it with a lidded cast iron, or a pyrex dish. Remove the lid and return the dough back into the oven for another 15 minutes, or until the loaf turns golden brown, or sounds hollow when knocked on. Cook it on a wire rack for few hours.
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Strawberry Summer Salad

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Ingredients
For the Dressing
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
2 tablespoons honey
Salt and pepper to taste

For the Salad
4 strawberries  
1 small red onion  
A bunch of gem lettuce
Handful of nuts
Handful of croutons. 
Whisk together all the ingredients for the salad dressing. Wash the lettuce and pat dry. Hull the strawberries and quarter. Thinly slice the red onion. Toss the dressing with the salad.




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Gajar Ka Halwa

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Serves 4
1 pounds grated carrots
2 tbsp ghee or butter
½ inch cinnamon stick
½ cup raw sugar
4 cardamom powdered
½ cup mix dry fruits, I used almonds, cashews and sultanas.

Bring milk to a boil in a heavy bottomed pan.  Tip in the carrots and the cinnamon stick on a medium flame keep stirring it occasionally till the time all the milk is absorbed. This will take approximately 40 minutes.  Add the ghee and cardamom powder. And keep stirring on low flame for 5 minutes till the time you see the sheen on the carrots. Add the dry fruits and sugar and stir again on slow flame. Serve warm or cold garnished with cream and mint.





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