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Gluten Free Peach Shortbread and Cookies

Gluten Free Peach Shortbread and Cookies

I have been rather infrequent in my posting this last month. That has been largely due to the gap between what I had expected/hoped/planned for and what really is my everyday schedule. Oh well! If you are interested, there are details in the post. If not, simply scroll down to get the recipe for a great versatile gluten free shortbread...

Albeit it is the Peach Shortbread, but really it is the multipurpose gluten free recipe for the shortbread that makes a great coffee cake as well as tea cookies! This one is a keeper, I promise!!

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A little sweet and a little savory...

Cracked Pepper and Parmesan Crackers1

Soo.. How was everyone's first weekend of 2011? Mine has been relaxing, peaceful, catching up with friends... that sort of thing. :) I think, indeed the perfect weekend for me!

I watched the movie, True Grit. I was pleasantly surprised by it, especially, since I was completely baffled by the Coen brothers' previous production, No Country For Old Men! Jeff Bridges rocks as usual and Matt Damon gives a dependable performance. But, the true star of the movie is Hailee Steinfeld, who delivers an impeccable performance as a determined and tad headstrong 14 year old!

On the note of Jeff Bridges, also watched Tron: Legacy. Bridges was good as usual but the movie felt two years too late in graphics and effects. After Avatar and Iron Man, I have just come to expect a lot more in the next generation movies... too much, you think?

Fruit Cake

New Year resolutions? I plan on eating and staying healthy, getting more exercise and eating more fruits and trying real hard to keep my metabolism from spiralling downward, now that I have crossed the psychological and physiological age mark! :)

On a related note, I think a PlayStation or Wii would be a good investment. NYE showed that these games are a whole lot of fun while making for a fantastic work out, not to mention, keeping the competitive spirit throbbing. It does help the confidence and enthusiasm when you are kicking ass!! :D

Places to eat: Spice Market. Funky ambiance with really interesting lighting fixtures and even more interesting (read: backless, but in a nice way, not at all suggestive!) waitress's outfits. Food was good and of course my company made it all tick! :) It was a girls' night out and a total blast! :)

Cracked Pepper and Parmesan Crackers close

Now, coming to this blog, I wanted to start the year by bringing you a little bit of sweet along with a little bit of savory, an yin and yang for the palette. Start a leisurely evening by nibbling on these Parmesan and Cracked Pepper Shortbread and end the evening by indulging in a rich Fruit Cake with a White Chocolate Mascarpone Frosting & Fresh Raspberries....

A good combination for the shortbread, which has a bite to it (from the Tellicheri peppercorns), is a borderline sweet Cherry Tomato and Cranberry Chutney that I made over the summer from the produce from the local farms. The light sweetness balances the pepper's spice in shortbread. The cookie itself is buttery and rich.. :)

The Fruit Cake I share here is a family recipe from one of my friends. This cake is typically made during Christmas but it is apt for any special occasion, such as the start of a new year! :) In Kerala and Tamil Nadu during Christmas, bakeries are filled with the tantalising aromas of caramel and rich dried fruits which go into the making of this deceptively decadent Fruit Cake, which also goes by the name of Plum Cake.

Fruit Cake slice

So, that's from me. What are your plans and goals for this year ?

Parmesan and Cracked Pepper Shortbread

1 cup flour
7 T butter, room temperature
2 tsp fresh cracked pepper
3/4 cup fresh grated parmesan (you can add more for added flavor)
1 tsp salt

Whisk together the butter, salt and pepper until well mixed. You can do this using a hand whisk. Slowly sift in the flour and continue mixing into the butter. Add parmesan and mix. Shape the dough in a flat disk and refrigerate for 30 minutes until just firm.

Roll out the dough to 1/3 inch thickness on a floured surface. Cut out 2 inch circles using a cookie cutter. Bake the shortbread at 350F for 10 minutes. Rotate the tray 180 degrees and bake for another 10 minutes until light golden in color.

Celebration Fruit Cake with White Chocolate Mascarpone Frosting & Fresh Raspberries
{One 8 inch cake}

Fruit Cake
{Recipe courtesy: Mathew Family}

250 g all purpose flour
250 g sugar
250 g butter, room temperature
6 eggs, separated
1/4 cup walnuts, chopped
1/2 cup of brandied dried fruits (recipe below)
1 tsp baking powder
1/4 tsp ground nutmeg
1 tsp vanilla paste
1/2 tsp salt
2 - 3 T liquid caramel

White Chocolate Mascarpone Frosting:

125 g mascarpone
125 g white chocolate
5 tsp whole milk
1/4 tsp nutmeg
5-6 Raspberries

Melt the white chocolate in the milk over a double boiler. Set aside to cool. Transfer to the fridge for an hour. Mix in the cooled chocolate to mascarpone to make a creamy mixture. Fold in the nutmeg. Set aside until the cake is ready.

Cream the butter and sugar until light and fluffy. Add the egg yolks, one at a time, and beat to mix well. Mix in the vanilla paste Sift together the dry ingredients and add to the yolk mixture. Drizzle in the caramel and mix well and set aside.

Beat the whites to stiff peaks. Fold a third of the beaten whites to the flour mixture to loosen it. Add the rest of the whites and gently fold into the flour mixture. Stop as soon you don’t see any white streaks. Gently fold in the nuts and brandied fruits.

Transfer to a oiled and lined 8 inch spring form pan and bake at 350 F (180 C) for 45 minutes until the cake is set and passes the toothpick test. Cool on rack for 10 minutes in the pan. Release the cake from the pan and cool to room temperature.

When the cake is completely cooled, spread a thick layer of the white chocolate and mascarpone frosting over the top of the cake. Decorate with fresh raspberries.

The Story of a Stalk ... Rhubarb and Sage Shortbread

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June 26, 2010 Update: This post was featured on FoodBuzz Top 9 today

Many people seem to have been interested in what I did with the one-stalk of rhubarb, I received last week. :) Well, here is the story...

Once I overcame the dismay at receiving such a diminutive quantity, I just couldn't stop laughing at the ridiculousness of it. Then, I transitioned to being stumped. I mean, what can I do with one lonely stalk?! I was torn.. Should I wait and see if I get another for company next week or should I just use the guy so he doesn't get lonelier and die on me?? You see, we don't know in advance what to expect. They only tell us two days before the next pick up date...

Rhubarb & Sage

If I was a plant psychologist, I could have had an in-depth conversation on the subject with the subject. But, time has driven home the point again and again that I am not one. Or atleast that part of me is pretty shy and so are, in general, the plant subjects (err.. emm.. I have a BLACK thumb :(( ). So, anyway, I lovingly laid it in my fridge and decided to not look at it until I had decided.

Meanwhile, I polled Twitter contacts and picked their brains on what to do. Sigh.. Most, like me, could not get past the solitary unit... Anyway, on and on I pondered, until the lack of anything sweet at home, spurred me into the idea of experimenting with shortbread cookies....

Rhubarb & sage cookies

And, that is what happened to the stalk... I wanted to add a touch of savory to these cookies and it just happened that I had some sage left over from the CSA basket! I love the woody, deep flavor of sage. It just exudes a warming aroma and I thought that the combination would be wonderfully inviting.

Soon, I was whipping up a nice batch of shortbread dough with macerated and lightly cooked rhubarb and fresh sage. Even as I was making the dough, the aromas from the torn sage and sweetened, tangy rhubarb lifted me up and I left the kitchen with a happy song... which, turned into a happy dance when the cookies came out of the oven...

Cookies over milk jug

They are scrumptious! Light enough for summer and just subtly sweet allowing the flavors of the sage and rhubarb come through neatly. Although, I could definitely have used more rhubarb in these cookies, they were very lovely as is...

Phew! That was a happy ending indeed! I am still smiling....They are perfect with cup of milky chai! Or with a bowl of fresh strawberries with a touch of cream....

milk and cookies1

For more ideas on cooking fresh, seasonal produce, please click on the "Farm to Table Series" tab above.

Rhubarb and Sage Shortbread

4 T butter, room temperature
scant 1/3 cup granulated sugar
1 cup cake flour
1/3 tsp baking soda
1/2 tsp salt
1 T heavy cream
1 tsp vanilla extract
5-6 leaves of sage, torn into small pieces (play it by ear. Sage is a strong herb. So add one leaf at a time until you think you have the perfect aroma)
1/4 cup rhubarb, sliced into 1/4 inch slices
2 T sugar, for macerating rhubarb
1 T butter, melted, for wash

Sprinkle the sugar on the rhubarb and let is sit overnight. In a small pan, cook the rhubarb in the liquid that it released until just soft. Cool to room temperature.

Cream the butter and sugar until light and fluffy. Whisk in the extract and cream. Fold in the rhubarb. Sift together the flour, salt, salt, baking soda and sage bits. Add the dry to the wet and form into a slightly sticky dough. If it is too sticky, add a bit flour but not much.

On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into shapes and arrange on a baking tray. Refrigerate for 30 minutes. Meanwhile preheat oven to 350 degrees. Before placing the tray in the oven, brush the cookies with butter. You can sprinkle some granulated sugar too, if you want.

Bake at 350 for 15 minutes and then at 320 for 10 minutes until cookies are golden brown. Cool on rack. When completely cooled, store in an airtight container.


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