Loire Blogger Wine Pairing Challenge

I was graciously sent 2 bottles of of Loire wines- the Muscadet and Rose d'Anjou- for a blogger challenge where I had to match the wines with food of my choice.

Muscadet is a light-bodied, mineral-edged, white wine made in France’s Loire Valley with the white Melon de Bourgogne grape; Muscadet is named for the grape from which it is made rather than its place of origin unlike many wines. I think they are really affordable at £6.99 (Muscadet) and £6.95 (Rose d"anjou) a bottle & under-rated white wines and it is both highly versatile when it comes to food. Most wine stores are likely to have at least one of them. The Loire is France's longest river at more than 1,000 kilometres and vineyards run alongside many of the vineyards.

You can read more about the wines at Loire Valley Wines.

The vineyard is divided into three regional Muscadet appellations, within the western Loire region, and the most common is Muscadet Sèvre-et-Maine. They are perfect for warm-weather drinking and are most often enjoyed very chilled.

Muscadet produces dry, tart, almost clear white wines which are high in acid, with aromas and flavours of citrus and an almost salty minerality. Because of this neutral and tart character it goes well with many kinds food.

 Proximity to the sea moderates the region’s summer temperatures, making the wines lighter and lower in alcohol than those produced in inland areas. The grape doesn't have that much character on its own, it’s extremely transparent to the nature of where it’s grown.The best ones are the Sur lie ageing ones (ageing on the spent yeasts from fermentation, which gives the best Muscadets more texture, along with a savoury note)

 The wines I was sent:

Vignrons du Pallet, Finest Muscadet, 2011

Taste: Crisp, light, fresh, lemon fruit with keen acidity.

Rose d'Anjou  is an appellation for rosé wines from the Anjou district of France's western Loire Valley wine region.

Champteloup Rose d'Anjou  2012

Color : pale pink

Taste : Very refreshing par excellence summer wine, slightly sweet with bouquet of red fruits.

I served the Muscadet with Homemade Salted & Spicy nuts just the way we serve it back home in India with any drinks. The wine was really refreshing with the nuts.

Home-made Salted & Spicy nuts

It is a brilliant mix of Peanuts, Almonds, Hazelnuts, Cashews and Pistachios tossed in salt, turmeric, chilli powder, chaat masala oil and roasted in the oven.

Warm Goats Cheese drizzled with maple syrup served with Rocket leaves and Pine nuts.

I used the Picandou goat’s cheese. This one is produced in Perigord, France, from ancient techniques that produce a very soft, versatile cheese that has hints of grassy flavours, and excellent body. It typically develops a flowery rind as it really compliments this wine.

Goats Cheese drizzled with honey or maple syrup and kept in the oven for 10min. Then served with fresh rocket leaves and toasted pine nuts. We continued with the Muscadet and Muscadet handled it all with aplomb. It’s refreshing, citrusy acidity; its modest alcohol level (high alcohol intensifies spiciness) complemented both the courses. 

With all of us enjoying the recent boiling weather, barbecue seemed to be the perfect choice for serving the Rose d'Anjou.

Grilled vegetables asparagus, artichokes and Paneer Tikka Indian Cheese in skewers

We marinated all the vegetables and Paneer in a spicy Tikka marinade and grilled them. I reckon the non-vegetarians would be equally thrilled to try the marinade with chicken. The sweetness from the wine really complemented the spiciness and the smokiness that came from the barbecue  In my opinion this wine will be great with spicy Asian food as the occasional sip refreshed the palette well. 

I am a big fan of white wines and absolutely loved the refreshing Muscadet. Many thanks to Loire Wines.

Recipe for the Marinade:

Thick Yoghurt 1 cup

Turmeric 1/2 tsp

Chilli Powder or Paprika 1 tsp

Cumin/Jheera Powder 1/2 tsp

Coriander/Dhania Powder 1/2 tsp

Chaat Masala 1/2 tsp

Ginger-Garlic paste 1tsp

Black salt

Oil  2tbsp

In a zip-lock bag marinate the veg or meat for 2-3 hours.

Curry & Chabilis?

 

Indian food is characterised by its generous use of spices like black/green cardamom, cinnamon, cumin, curry powder, cloves, coriander, turmeric, fennel, fenugreek, mace, peppercorns and hence the term Spicy. The "spicy" does not always refer to the hotness of the curries. It could also mean the amout of spices used in the food. The kind of wine that goes with such heavily spiced dishes like sweet and sour vindaloos (Usually Pork & potaoes) to tikkas, (chunks of veggies/meat marinated in yogurt and cooked in a sauce ), is always a big question. The best wines for pairing are usually Pinot Noirs, Zinfandels, and Riojas that can nicely boost the spicy sauces. To complement the juxtaposition of strong spicy and creamy-rich flavours of Indian foods, I personally like whites more than reds like Riesling, Gewürztraminer and Chabilis. 

Yes Chabilis!! I know it’s a bit unusual but somehow it works. White wines temper the palate that's overloaded with spices; cools the palate that's blazing from chilly heat and the fruitiness pair nicely with the flavours of Indian dishes. Dry wines go well with all kinds of Indian dishes owing to their ability to retain their crispiness and freshness, regardless of the spiciness of the cuisine. 

I was graciously sent 2 bottles of finest Chabilis (see notes below) to be paired with take-out food of my choice. I paired it with local Indian-takeaway with food from 3 different regions of India to see how the wine pairs with different styles of Indian food. Tikka Masala from North India, (region consisting of the northern part of India that includes northern and most of eastern India). Tikka masala is chicken/Paneer marinated in spices and yoghurt  and then baked traditionally in the tandoor and then served in a creamy tomato sauce with a few key spices. Keralan Khorma from the South of India, a dish made from coconut, cashew-almond paste & cream balanced with spices. Goan Vindaloo style Egg Curry from West of India. (Goa: a former Portuguese colony and hence the Portuguese influences in food). This delicately balanced spicy, slightly sweet and sour curry with a rich tomato flavour is made with spices & vinegar. 

Both the wines really complemented the dishes. The Keralan Korma was the mildest of them all with rich coconut milk, cream, almonds-cashews, saffron balanced with garam masala, coriander, cumin and paprika. The Chablis La Maladière 2010/2011 William Fèvre paired well with Korma. The Goan Vindaloo style curry with onions, tomatoes, garlic, garam masala, coriander, cumin and sugar with the sour vinegar was great with Petit Chabilis. The slightly spicier of the three, Tikka Masala with Onions, Tomato, garlic, paprika, curry powder and cream was great with Petit Chabilis, cooled the palate after the spice hit. 
I think its absolutely misunderstood that Indian food is always spicy and hence cannot be paired with wines like Chabilis. The dishes I picked from 3 different regions of India are all quite different in terms of spiciness and creaminess, a good example to use when pairing white wine. 

A little about the wine:

Chablis, in the eastern French region of Burgundy, is famous for its dry white Chardonnays. Chablis has four different quality levels. The austere soil which is a combination of fossilised/limestone soil, as well as the continental climate (very cold in winter and hot in the summer with frosts in spring) define its character. The plots on a plateau are the cheapest Petit-Chablis. The next level is Chablis. The best are the Premier and Grand cru wines. Again due to extremity of the climate there are good years when the wines have high acidity and can age well. 
Chablis La Maladière 2010/2011 William Fèvre £14.99 
Taste: An intense back note of acidity and dry finish with fresh citrus notes that is lemony and orangey. 
Smell: Mineral notes with hints of chalk on the nose. 
Colour: Golden with green tints, this wine has a fresh bouquet notes of citrus and lemon. 
Petit Chablis 2011 Union des Viticulteurs de Chablis £9.99 
A very fresh and vibrant wine! A Chardonnay made from grapes grown at higher elevations or on mixed limestone soils in the Chablis region of northern Burgundy. 
Taste: Fruity, spicy and slightly acid notes but crisp with plenty of ripe apple and citrusy boost (orange, lemon and grapefruit notes) with mineral hints. 
Colour: Light gold colour/ straw yellow colour. 
Smell: Zesty apples and lemon 

Post for Theo

I wanted to share the story of an amazingly brave woman who went through a horrible ordeal recently. She had Theo at 33 weeks, born sleeping! Just few months back she was strutting around the office with her huge bump, so happy, so proud. Then one day, out of the blue, we got a message that Theo  is not with us anymore. It was a huge shock for us and I broke down as soon as I heard it. For anyone in this situation, it's a roller coaster of emotions, no matter how hard they try, it is difficult ride to get off. I am one of them who lost a baby many years ago and still clueless on why it happened. Please read the story below and please dig deep to donate for the noble cause.

On 21st April 2012 Dan and I were overjoyed to find out that we were having a baby. We had already had a miscarriage the previous Christmas so we were understandably nervous but we couldn't wait to become parents.

I loved being pregnant, every second of it, every ache, every headache, every stretch mark and every toilet stop because this baby was going to make us a family.

In October we knew something was wrong and went to Leighton Hospital. We were scanned and told that the baby wasn't growing or putting on weight as quickly as he should. We were told we would be monitored closely.

At first appointment we heard a strong heartbeat but the kicks just weren't as frequent as normal. The hospital said that they were happy with the test results and the baby might just be lying funny and we were sent home.

We returned 3 days later and as soon as the monitor was placed on my tummy I knew we had lost our baby. There was silence. Any parent who has lost a child through stillbirth will tell you that the silence they hear is the loudest noise that they will ever hear and the words that follow from the doctor or midwives - "I'm sorry" are heart-breaking....

Read the complete story here https://www.justgiving.com/Theos-Star/

Tiramisu and my New Year Resolutions

I am not very big on New Year resolutions. I always think one does not need New Year to make changes. I just want to make a few changes and enjoy my blessed life a bit more.

Enjoy life more:  Pausing and enjoying little moments life has to offer amidst all the crazy schedules. Enjoying simple things like coffee and conversations on a Sunday or walking on fresh snow (that always results in a snowball fight).

Read a new blog a month: Amidst all the work and studies I have somehow forgotten how much I loved discovering new blogs and following them. I have started making a note of all the new blogs I visit and it is looking good.

Bake more: Not just for the blog but also for the zen like feeling I get out of baking.

Be truthful to myself:  This is something I need to do when I get caught up in feeling like I'm failing. Sometimes when things do not go the way I want to, I tend to get frustrated quickly and occasionally, in those moments of doubt, compare myself to others.  I need to start believing in myself more and (start listening to my husband more). I have to probably start chanting more positive mantras during these episodes of self doubt.

What are your resolutions?Let me know.

Amaretti biscuits are domed-shaped biscuits, light and airy, crunchy on the outside and chewy in the middle. Originated in Venice, Italy during the Renaissance period, these cookies are made from either ground almonds or almond paste, along with sugar and egg whites, ground apricot kernels and flavoured with liqueurs, mostly the Almond flavoured Amaretto Liqueur. Amaretto is an Italian sweet almond-flavoured liqueur.

Note: Serve these trifles in recycled (small) nutella jars or yoghurt jars.

Amaretti Tiramisu Trifle

For the Mocha Zabaglione Cream

2 Egg Yolks

85g Sugar

1 tbsp Amaretto Liqueur

1 tbsp Kahlua/Tia Maria

250g Mascarpone

1 tbsp Cocoa

1 tsp strong coffee granules (like Starbucks Via)

2 tbsp freshly brewed Coffee

For Layering Trifle

200ml double cream whipped with 3 tbsp sugar to soft peaks.

Amaretti Biscuits

200ml Freshly Brewed Coffee mixed with 1 tbsp Kahlua/Tia Maria & 1 tsp Amaretto

2-3 tbsp Cocoa

50g chopped Hazelnuts

Method:

Prepare the zabaglione by whisking the yolks with sugar until pale. Now cook the yolks along with the liqueurs, over a double boiler set over simmering, not boiling, water until it doubles in volume about 10 minutes. Cool slightly and gently fold the Mascarpone, both Coffee and Cocoa.

Layering the Trifle:

Dip the Amaretti biscuits in the Coffee- liqueur concoction and place onto the form you are using to layer the trifle. Pour a layer of the Mocha Zabaglione next. Cover this with a layer of whipped cream and repeat the layers until you have reached the top of the form & make sure whipped cream layer is on top. Chill the mixture for 2-4 hours. To serve, mix the chopped roasted hazelnuts with a teaspoon of cocoa and sprinkle on top. Dust more cocoa if desired on top.

Panettone

The best thing about any festive occasion is family/friends get-togethers. Since I live abroad away from my beloved family, every year we try to spend Christmas & other festivals with friends. Each of us make a dish and gather around, eating and drinking all day, playing games, watching some good old movies. Tasked as the official Baker, I bake batches of traditional fruit cake, along with festive favourites like panettone or stollen, christmas pudding, steamed ginger pudding. I make this bread every year and we like this for breakfast on holidays. Trust me , it is not as hard as it looks, do give this a go.

Panettone

For the Biga*

Ingredients

200g strong breadfFlour

½ cup cool water

1/16 teaspoon instant yeast

Method:

Combine the flour, water and yeast, stirring with a wooden spoon to make stiff dough. Place the

dough in a lightly greased bowl, and allow it to rise overnight or until it become bubbly.

For the Bread:

Ingredients

300g strong bread flour, plus extra for dusting

2 whole eggs + 6 (med) egg yolks, beaten

2 sticks softened butter, plus extra to grease

½ cup caster sugar or mixed spice sugar

7g instant yeast

1/3cup jumbo golden raisins

1/4 sultanas

1/3 cup mix of cranberries, blueberries, sweet morello cherries & inca berries

1/4 cup candied peel, finely chopped

seeds scrapped from 1 vanilla pod

1 tsp vanilla extract

Lemon Extract 1tsp

grated zest of 1 large orange

grated zest of 1 lemon & 1 lime

¼ cup warm milk

1 tsp salt

pinch of freshly ground nutmeg & cinnamon

3 tbsp dark rum or brandy

1 tbsp Amaretto

1 yolk+1tbsp olive oil, beaten together for glazing

1 tbsp vanilla sugar to sprinkle on top

Method:

Soak the fruits in a bowl with both rum/brandy & amaretto. In the bowl of an electric mixer, fitted with dough hook, combine all of the ingredients except the dried fruit. Knead the dough till it's combined; it will be very sticky at first, but should come together eventually as you knead. Place the dough in a lightly greased bowl, and allow it to rest for an hour. Knead the raisins, sultanas and candied peel into the dough gently, until evenly distributed. Form the dough into a ball and place it in 8 inch springform tin or a ready-made panettone mould. Cover with cling film or towel and leave to rise for 2 hours in a warm place until the dough has tripled in size. Meanwhile, preheat the oven to 180°C. Brush the top with egg wash and sprinkle vanilla sugar. Bake the panettone for about 40-45 minutes, covering it with aluminum foil for the final 15-20 minutes of baking if it browns too quickly. A skewer inserted in the middle should come out clean without any crumbs or wet dough. Allow panettone to cool and then brush with melted butter. Dust liberally with icing sugar on top before serving.

Note: Panettone can be served toasted with Zabaglione or with coffee. Stale panettone can be used to make bread & butter pudding or French toasts.

* Biga is a type of starter used to make traditional Italian breads. It gives bread a light, open texture with holes.

Note: Yeast & flour measurements are in grams to be precise.

Change... This 5 letter word is a biggie. Something that is hard to accept, but inevitable. You know its coming, but still afraid of it. This happens to me every year. The change sets in so quickly, it gets harder to accept Summer is no more. As I look out of the window on my drive to work,   it seems only yesterday the leaves turned from green to mellow yellow. But today its various shades of yellow, auburn, burnt orange and reds covering the ground. The days have gone shorter and the long sunny days replaced by chilly autumn evenings. The weather’s unpredictable, it’s cold one day and colder the next. Berrymania replaces the grocers by Pumpkinmania. And before you know it its Halloween. 
In the hope that Summer is not far-off, I embrace this change,  welcoming it with these Pumpkin cupcakes and more such cosy comfort food (soon to follow). 

I find comfort in food, so I know I will wade through this season with steaming mugs of home-made soup, freshly baked bread, these cupcakes curled on the sofa...staying cozy, safe & warm. 

Happy Halloween!

Pumpkin Cupcakes (Adapted from Martha Stewart)

Ingredients
2 cups all-purpose flour 
1 teaspoon baking soda 
1 teaspoon baking powder 
1 teaspoon salt 
1 teaspoon ground cinnamon 
1 teaspoon ground ginger 
1/4 teaspoon freshly grated nutmeg 
1/4 teaspoon ground allspice 
1 cup packed dark-brown sugar 
1 cup caster sugar 
1 cup unsalted butter, melted and cooled 
4 large eggs, lightly beaten 
1 can pumpkin purée 
Handful of white chocolate chips 
Method: 
Preheat the oven to 180C & line the cupcake tins with liners. I have used gold here. In a bowl mix the dry ingredients and in another bowl mix all the wet ingredients. Add the dry ingredients slowly into the wet ingredients with the mixer running on low. Stir in the white chocolate chips. Carefully ladle the batter onto the liners and bake for 20-23 minutes. Cool Completely. 
Icing: 
1(300g) pack cream cheese (philadelphia) 
1 cup double cream 
Pinch of nutmeg, cinnamon & all spice 
1 tsp vanilla extract. 
Method: 
Whisk everything together until smooth and has reached a soft peak stage. Either pipe or spread liberally on the cooled cakes.

*I have used home-made roasted pumpkin purée. The result is a much sweeter & dark coloured purée.

*Chuck in some pecans for added texture & flavour.
I also made made these from the leftover puree. 

Butter Cookies and Mac & Cheese very grown-up style

I am really truly disappointed that I was unable to get any spare time, in the past few months, to do a blog post :-(. I so wanted to, but working full time equated to it being really impossible. I am in the process of organizing work + studies in the next few weeks, which means I can find more time to update the blog with some interesting posts. I did manage to bake some cookies for a 14 month old angel & some cakes for work/friends that I never got a chance to click! I made these butter cookies recently, a fairly straight forward recipe, but you can jazz it up as cookie kisses by sandwiching them together with butter cream or melted chocolates; A very chic after dinner coffee nibbles. I also have to share this very grown up Mac& Cheese I made for dinner on a Friday, with veggies and chilli cheese for a spicy kick . I know what you'd think when I say Mac & Cheese..but this one you've gotto like. Its baked in a very cheesy white sauce with a bread crumb topping that turns crispy and golden on baking! Finally, I have also included a Biscotti recipe that is definitely a keeper, turns out awesome every-time! Happy Long Weekend and Happy Baking!!

Butter Cookies

Ingredients (Adapted from Donna Hay)

175g Butter

1/4 cup Icing Sugar

1tsp Vanilla

1 cup Flour

1/4 cup Corn-starch

Pinch Salt

Method:

Preheat oven to 180C. Beat the butter and sugar till light and fluffy and gently fold in the vanilla & flour. Put the dough in a piping bag with star nozzle and pipe rosettes onto a baking tray lined with silpat. Bake the cookies for 12-14 minutes. Let it cool. Once cooled store them in an airtight container or if you wish to sandwich them together, pipe a little  butter-cream onto two matching cookies.

Variation:

Lime-Vanilla: Fold in some lemon zest into the above mixture.

Coffee-Kisses: Add a tsp of espresso powder to the above mixture and pipe some  butter-cream with a dash of espresso in it as well.

Chocolate: Add a tsp of cocoa to the mixture and sandwich them with some melted chocolate or chocolate ganache.

Raspberry/Strawberry: Add a tsp of freeze dried raspberry/strawberry powder to the mixture and sandwich them with vanilla butter-cream.

Grown-Up Mac & Cheese

Ingredients

Cooked Macaroni according to packet instructions (I use 75g per person), tossed with a little olive oil

Mix of vegetables like carrots, leeks, broccoli, cauliflower, peppers, corn..

1 clove of garlic chopped

For the cheese sauce:

75g Grated Chilli Cheddar Cheese

100g Vintage Cheddar

75g Parmesan

Salt to tast

500ml Milk

80ml Cream

Bay Leaf

Pinch Nutmeg

1tbsp Flour

1tbsp Butter

Method:

Preheat oven to 190C. Heat some butter in a pan and stir in the flour and cook till the raw smell is out. Slowly whisk in the milk, bay leaf, nutmeg and cream. Let thicken. Stir in the grated cheese. Toss the pasta and the vegetables into the sauce and sprinkle some bread crumbs and extra cheese on top. Bake in a greased tin/bowl for 20 minutes until its bubbly and golden. Serve with a crunchy salad.

Vanilla-Almond Biscotti

Ingredients

250g flour plain or wholemeal or a mix of plain & cornmeal

180g caster sugar/vanilla sugar

11\2 tsp. baking powder

150g blanched almonds

2tsp vanilla extract or 1 tsp vanilla paste

3 large eggs

Method:

Preheat the oven to 180C. Mix everything together in a hand mixer or with a wooden spoon. It will be sticky dough, just dust the kitchen top with flour and knead the dough slightly and form 2 logs. Bake them for 40 minutes. Allow to cool completely and then cut them using a sharp knife and bake the slices again for about 15 minutes. Allow to cool and store in an airtight container.

For the coffee-chocolate-hazelnut Biscotti

Use 220g flour, 1tsp instant coffee and 30g cocoa & used a handful of dark chocolate chips. Replace the almonds with hazelnuts.

Carrot Cake

I am not a big fan of carrot cake but there are worshipers here who absolutely love carrot cake. One of them happens to be S, who loves only this cake in the whole world. Even the sexiest of chocolate cake doesn't make him go week-on-the-knees. I make the carrot cake every year for his birthday with little variations, but since the past few years, I've been making it with whole-meal flour. I make them with fresh pineapple & frost it with toasted coconut cream cheese icing or a simple carrot cake with hazelnuts/walnuts/pecans (like here) & lemon cream cheese icing. This year I adapted Donna Hays recipe and the cake was fabulously moist and perfectly balanced. This one is for keepers!!

Carrot Cake
 Ingredients
220g brown sugar
185ml vegetable oil 
3 eggs 
225g whole-meal or AP flour 
1½ teaspoons baking powder 
1 teaspoon baking soda 
1 teaspoon ground cinnamon 
½ teaspoon mixed spice 
½ teaspoon ground ginger 
About 5-6 med sized carrots grated 
60g chopped pecan /hazelnut or walnut 
60g sultanas 
Cream Cheese Icing 
250g cream cheese/mascarpone, softened 
3-4 tbsp icing sugar, sifted 
zest & Juice of ½ a lemon or 1-2tbsp lemon curd 
Method: 

Preheat oven to 180°C . Place the sugar and oil in the bowl of an electric mixer and beat for 2–3 minutes. Add the eggs one at a time and beat well after each addition. Sift the flour, baking powder, bicarbonate of soda, cinnamon, mixed spice and ginger over the sugar mixture. Add the carrot, nuts and sultanas and mix until just combined. Pour into 2 greased 8 inch-round cake tin lined with non-stick baking paper and bake for 35-40 minutes or until cooked when tested with a skewer. Cool in tin. 
 For the cream cheese icing: Beat the cream cheese in a food processor until smooth. Add the icing sugar and lemon juice/lemon curd and process until smooth. Spread frosting on the cooled cake as desired. I simply used it to sandwich the layer and just on top.

The Chablis Challenge Menu

I was recently sent 2 bottles of chabilis and the challenge was to pair it with the kind of food I would serve typically with the wine. I am not a big wine-cheese-food pair-er but do generally serve light creamy food with whites and tomato based food like pasta with reds. 

A little about the wine:
Product details: Domaine Bois d’Yer Chabilis 2007
Style: Dry
Grape variety: Chardonnay
Country of origin: France
The wines from this region of France, are a touch more austere mainly as the soils here are composed of light, sandy topsoil with the Kimmeridgian (limestone-rich) subsoil. The cool climate produces wines with more acidity with a beautiful fresh minerality which makes them the best wine with seafood. The wine has a pale yellow-green tinge, plenty of lovely green apple fruit on the palate, with notes of smokiness & zesty lime but still crisp. 
Product Details: Chabilis J. Moreau & Fils 2009
Style: Dry 
Grape variety: Chardonnay 
 Country of origin: France
 These grapes grow on Portlandien limestone plateaus which is essentially a cool, cloudy climate. Hence the wine is golden in color, tangy with flavors of green apple and honeydew. Very fresh, lite bodied and round mouth with a tangy and lightly spicy finish.
 I paired the Chabilis J. Moreau & Fils 2009 with cheese & the Domaine Bois d’Yer Chabilis 2007 with risotto.
 Cheese Platter with Cheese Ball, Grapes and Wine (Chabilis J. Moreau & Fils 2009)
 The cheese ball forms a perfect hors d'oeuvre along with crunchy vegetables,bread & cheese crackers. It is packed with flavors from mustard & herbs and has the crunch from chopped nuts.

 
For the Cheese Ball

Ingredients  1 tub of cream cheese/drained greek yoghurt
 mix of cheese or a sharp vintage cheddar
 (I have used a mix of Goats cheese, Pié d’Angloys, Camembert)
 50-80g butter
 1tsp of dijon mustard or horesradish
 touch of honey if using horseradish or any spicy mustard
 a little grating of garlic
 chopped fresh herbs like basil or chives
 grated zest of 1/2 a lemon
 toasted walnuts
 Method:
 Bring all the ingredients to room temperature and whip together in a mixer until light & creamy. Wrap in a cling and place into a deep bowl and refrigerate for a couple of hours before un-moulding. Serve with sour dough/rye bread along with cheese crackers and some fresh grapes or figs.

Chabilis-Butternut Squash Risotto
 Yes, I used chabilis instead of the usual wine and absolutely loved the result. The general rule is to use the wine that you'd drink  to cook . Instead of standing & stirring the risotto, I baked it (tip from Donna Hay) as I enjoyed my wine with the cheese board.
 For the Risotto
 Ingredients
 1tbsp butter
 300g carnaroli or arborio (i used carnaroli)
 1 onion and a clove of garlic, chopped
 500g chopped butternut squash
 one glass of chabilis or any white wine
 700ml of stock
 couple of sage leaves
 zafferano a pinch
 freshly grated parmesan
 20g butter
 touch of cream
 salt & pepper to taste
 Method:
 Preheat the oven to 200C. Heat a heavy bottomed pan saute the onions & garlic in the butter. Add the rice, zafferano & sage leaves and coat well till transparent. Now add the wine and stir till it has evaporated. Now transfer the contents to a oven safe pot and pour the hot stock. Season well, give it a stir and bake for about 30min. At this point the risotto will look watery but put it back on heat and add the butter, parmesan & the cream and simmer for 5 minutes. It should be ready tender & creamy but the grains still firm in the center. Serve with more grated parmesan, fried sage leaves & wine.

We finished the meal with a very light but very decadent Deconstructed Eton Mess with berries. Meringue topped with dollops of thick and light cream and fresh berries.
 For the Deconstructed Eton Mess
Ingredients
 2-4 meringue
 handful of fresh berries
 creme fraiche/sour cream/cream/greek yoghurt
 vanilla extract
 honey
 some chopped pistachios or grated chocolate
 Method:
 Whip the creme fraiche/sour cream/cream/greek yoghurt lightly, with vanilla. I used a mix of creme fraiche and diary free cream. Place the meringue onto a plate, spoon the cream mixture and serve with fresh berries, nuts/grated chocolate and a drizzle of honey, just enough to sweeten the palate. 

Disclosure: I am not a wine expert or sommelier and all my views  on the wine-food pairing, are my idea of how it works best for me. I was sent 2 bottles of the wine mentioned here as a part of the challenge. Many thanks for sending the wine.

Daring Bakers: Quick Breads - Herbed Soda Bread

The Daring Bakers’ February 2012 host was – Lis! Lis stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.She gave us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.

I chose to make a Herbed Irish Soda bread. Whipping up this baby in my kitchen aid (one of the best purchases I've ever made) was a breeze. 

Herbed Soda Bread (adapted from Rachel Allen)

 Ingredients

500-550g wholemeal bread flour

50g mixed seeds like sunflower, linseed, sesame, pumpkin

1tsp salt

1tsp baking soda

1tbsp mixed herbs like rosemary,oregano, thyme

25g butter

275-300ml buttermilk

1 egg

Method:

I used the dough hook attachment of my kitchen-aid. Rub the butter into the dry ingredients until it resembles bread crumbs. Slowly pour the buttermilk and the egg, until it all comes together. The dough should be soft but not very sticky. Dust the kitchen top with flour and scrape the dough onto it. Form into a round about 4-5cm and slit a deep cross. Bake in an preheated oven 200C for 30-45 minutes or until it sounds hollow. Cool on a wire rack.