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fruit

Tart or Crostata?

Tart or Crostata?

On the face of it, it is simply fruit ensconced in pastry. The French call it Tart and the Italians call it Crostata and well... while we are at it, the Americans/Brits Pie. Beyond that higher similarity, though, there are deep differences - in technique, meaning and reflection of each culture. The Tart for example is the most technical and the crostata the most forgiving and the pie in between, a blend of technique and comfort. 

Today's subject is a simple fruit pie made with a pastry is slightly French, slightly Italian, inspired by the amazing prune (jam) crostatas I devour here and the lattice design they typically have on top!

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Roast Sugar Plum and Ricotta Ice Yogurt

Roast Sugar Plum and Ricotta Ice Yogurt

In class recently, we discussed "Flavor" as an objective tool and how to measure it as a function of certain parameters. Our professor, Peter Klosse, a restauranteur and academician, argued that if you can separate Flavor the object from Flavor the experience then we can create a language of understanding that can unite and bring together people! What a wonderfully fascinating idea??!! I was really taken by that concept of using science to find a way to connect and hope to explore it more...

Anyway, ice cream was one of the examples that we choose to look into....

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Is it Healthy?

Is it Healthy?

Now, the choice between healthy and desire is a tough one. As anyone who has tried any form of change can attest to... I just needed to find a bridge.

That is when I appreciated the singular merit I see in smoothie bowls - The convenience of combining my two breakfasts into one delivery! It broke no convenience limits because I always ate the granola in a bowl and I certainly didn't bother with artistic presentation of additional fruits. This was perfect!

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Eating Humble "Coconut" Pie

Eating Humble "Coconut" Pie

Let me start with the science.

People have been substituting everything from olive oil to milk and milk products with coconut driven ones. Coconut cream in place of whipped cream in desserts and ice creams; coconut oil instead of olive or vegetable oils and coconut sugar for cane sugar. These are certainly great experiments...  

Yet, last week, as I was preparing for my upcoming trip to Europe, I ran out of milk and yogurt for my morning breakfast. I also ran out of granols, which, isn't an issue, since I love oatmeal in the cold months. The only thing I had was half a can of thick coconut milk from a Asian curry evening. So, despite my reservations, I decided to give this whole coconut craze a go...

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Jonas me a Crumble!

Jonas me a Crumble!

This weekend we were under blizzard warning. We got several feet of snow yes, but this was possibly the gentlest blizzard I have ever seen. The snow was not swirling and flurrying in anger; it was windy but not, I am going to blow you right off the road strong. It was an day's worth of elegant build up in fresh powdery white fluff. The stuff of fairy tales really.

Back home, I made savory waffles with more vegetables in them than flour. They turned out awesome, so you will be seeing them here soon! And, this berry crumble. It is a recipe inspired by of my work colleagues at the last project and I have made it a few times already and love it! It is so simple and so satisfying, and, can be made in any size. Plus, when it is cold out, it is the best feeling to switch on the oven, have sweet aromas wafting through the house, hold a warm plate and bite into the melting cool of ice cream. Isn't it?!

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