A start to the day, so pretty and healthy makes the entire day energetic and productive. Only if words were enough to describe how delicious a breakfast could be. This is a great grab and go option for all those busy mornings. It is also perfect as weekdays meal prep in advance.
I am too happy making this one in anticipation of my next day’s delicious breakfast. Yeah, I love anything to do with chocolates! And the sound of the word double chocolate is a treat to the ears for chocolate lovers.
I usually make this by microwaving dark chocolate couverture. Whisk it until the chocolate is shiny and smooth. Then lightly sauté rolled oats in minimal butter (I like a little toasted and nutty flavour, but you can skip it). The rest of the stuff like milk, sweetener, chia seeds, cocoa powder and melted chocolate are soaked overnight along with the oats.
Next day morning all you need to do is, pour over a little more milk if the oats mix is too thick. Add toppings like fresh or freeze dried fruits and chocolate chips.
If you like this double chocolate overnight oats recipe, please let me know your thoughts in the comments below. You can also connect with me on my Instagram and Facebook handles.
In a heat proof bowl, microwave chopped dark chocolate couverture for 15 seconds. Whisk until the chocolate is smooth and shiny and melted well. Let it cool down to room temperature.
Heat 1/2 tsp butter and sauté oats for 3-4 minutes on medium low flame.
Soak all the ingredients overnight in a jar and refrigerate it, except the items listed for garnish.
Assemble in the morning - add more milk if the oats appear too thick. Add garnishes/toppings of choice. Enjoy!
I love to try a variety of brews with staple pantry ingredients or seasonal and local produce. Playing around with ingredients is something that keeps me happy and sane. I share it here once I know I have perfected the recipe as per my and my family’s taste buds.
In the frame is my favourite fruity tea. When green apples are in season, this is one drink, I love to brew. With just a few ingredients, this soothing tea is a treat for the soul. The tang from the green apple and the warmth from the cinnamon is a perfect combination together. Just a hint of sweetener brings it all together. My love for cooking with fruits is not new and to use them in brews has become my latest obsession.
How to make this?
Grate half green apple and discard the peel. Add an inch half of cinnamon stick and a tea bag and dunk them all in 300 ml of water. Bring it to boil and then simmer it for 6-7 mins. Strain, add a tsp of honey and sip away to glory.
If you like this green apple & cinnamon tea recipe, please leave me a comment below or connect with me on my Instagram and Facebook handle. I would love to hear from you.
Made for a special occasion in the family, this Bundt is an absolute hit.
This cake isn’t supposed to be overly sweet, so there is no use of sugar or sweetener in the icing. Feel free to add the sweetener of choice as per the taste buds.
if you like this recipe of eggless dark chocolate orange and coffee cake, do let know in the comments below or connect with me on my social media handles.
Sift and mix together - flour, cocoa, baking powder, baking soda and coffee powder in a bowl. Whisk in orange zest.
In a separate large bowl, whisk together butter and sugar until its light and fluffy.
Add the yogurt and mix well. Add in the milk. Mix.
Add the dry ingredients to the wet mix and fold it gently. Do not over mix.
Line a 8” Bundt pan with parchment paper or brush it with butter.
Gently transfer the batter into it and bake it in a pre heated oven at 180 C for 30 mins or until the skewer comes out clean.
Remove it from the mould and let it cool to room temperature.
While the cake bakes, in a pan heat cream just until it simmers, add coffee and whisk. Pour it over dark chocolate and whisk until the chocolate is melted and is smooth and shiny. Let it cool.
Cover the cake with this frosting.
Top it up with candied orange peels, slices and more crushed chocolate.Enjoy!!!
Notes
Ensure all ingredients are at room temperature.
Keyword Eggless cake recipe, Dark chocolate orange and coffee cake
When the meal comes together in less than 30 minutes, and is super satisfying. This is such a fresh and flavourful dish, versatile, and easy to make.
When i made pesto for the first time, I used the food processor. As I learnt and spent more time perfecting it, the game changer for me was hand pounding the pesto sauce. I also use a mix of Italian basil and sweet basil, thus making the pesto a bit less sharp. Sweet basil gives a nice hint of mint and tarragon to the sauce. Even though this classic is my favourite, I am definitely going to try using more greens while making pesto.
Traditionally pine nuts are used for making basil pesto, but this versatile recipe tastes wonderful with any nuts like walnuts, almonds or pistachios. Olive oil doesn’t add any flavour but a beautiful rich consistency. Mix this sauce with freshly boiled pasta and add some more basil and grated Parmesan on top and enjoy!!!
If you like this classic pesto pasta recipe, do let me know in the comments below. You can also connect with me on my Instagram and Facebook handle.
1/2CupSweet basilUse 1 cup Italian basil if this is not available.
1/3CupWalnuts
4ClovesGarlic
1/3CupParmesan cheeseGrated
1/3CupOlive oilExtra virgin
Salt to taste
Black pepper to tasteCrushed
1/2TspLemon juice
Pesto pasta
2PortionsSpaghetti
Instructions
Boil pasta as per packet instructions, drain, mix in a little olive oil with spaghetti to avoid sticking.
In a pan, dry roast walnuts for 2 mins. Take it out and in the same pan dry roast garlic for another 2 mins. Let it cool to room temperature.
Use mortar and pestle to grind the sauce together - add basil, walnuts, garlic, salt, pepper and Parmesan. Add oil in intervals until it all comes together into a coarse paste. Add lemon juice and mix it all well.Alternatively you can use a food processor or chopper and crush them in small whizzes, while scraping the sides and adding olive oil in intervals.
In a mixing bowl, mix desired quantity of pasta sauce with spaghetti and garnish with more grated Parmesan and basil.
Keep left over pesto sauce in the fridge in an airtight jar for upto 3 days.Enjoy!!!
When there a nip in the air or the mellow sounds of rain elates the heart, all that I need is a hot cup of tea. Sitting by the window, talking to my plants, reading a book or writing my blog while sipping tea is my way to experience pleasure.
This is one such herbal tea that makes my soul warm and refreshed. Also, my first go-to drink when I feel a bit under the weather is a warm soothing cup of this spiced ginger lemon tea. I like to sweeten my tea with a spoonful of honey but feel free to use any sweetener of choice or as per dietary restrictions. Adding basil seeds gives it a lot of desired texture and health benefits too.
Here’s how I make this soothing tea at home –
Soak half a tsp of basil needs in water for 2-3 mins. Strain and keep aside.
Boil 2 cups of water, add 1 inch grated ginger, 2 whole black pepper, 1/4 tsp fennel seed and a pinch of cinnamon powder. Let it brew on low flame covered with a lid, for 10 mins.
In a tea cup add 1 tsp lemon juice and 1/2 tsp honey (can use any sweetener of choice). Pour in the tea and top it up with fluffed basil seeds.
Enjoy!!!
If you like this recipe or have questions about it, do let me know in the comments below. You can also connect with me on my Instagram and Facebook handles.
A food stylist, photographer, and blogger. After leading Human Resources for several years in India and the US, my inner calling prompted me to work on a dream and a vision envisaged by my younger self many years ago. Being creatively inclined and with an interest in food, I decided to embark on my journey towards endless and limitless possibilities.
