If you want something warm, not too sweet, and made from scratch this is the recipe. The classic combination of apple and rosemary marries in a buttermilk and olive oil batter lightly flavoured with a hint of warm spices. Don’t want a loaf? You can bake it in muffin tins for muffins or, dollop it in a hot pan coated with oil and make pancakes. This batter will work for all three. I highly suggest trying it as pancakes.
I absolutely adore the fat, gumpy lord Ganesha and I welcome him each year with much festivity. But, a day and half of non-stop laddoos make me want to reach out to something far less decadent for the next few days. I needed something to get me out of my sugar slump!
These muffins are beautiful and wholesome with 3-4 different grains, some butter milk and heaps of nuts and dried fruits. The cornmeal gives a nice bite to this and if you are not making it immediately after indulgent few days I’d suggest you add some dark choco chips to this.
Note: When using butter milk make sure it’s at room temperature. Also, make sure your oven is pre-heated to 160 degrees C and your muffin tray is generously buttered!
Fabulously buttery, tender, sandy textured cookies that are so right with tea or coffee!
Sables – French Cookies
In France, these cookies are known as Sables; in Scotland they are called Shortbread. Be soft and gentle while working on this flour, don’t over beat. Remember ‘sandy’ texture is what you need to aim for. I Can never forget this recipe as it was my first at Le Cordon Bleu – the chef who demonstrate this was ooo la la…Chef Patrick, cuisine chef who came in just to teach us this.