Tag Archives: egg

Zucchini fritters



I was really going to start out with using my spiralizer and make zucchini noodles but then changed my mind as I wanted something fried. These fritters are similar to latke’s and are so quick and easy to make. The most important thing to do is make sure there is not a lot of moisture left in the grated zucchini. Try them they are really simple and delicious.

If you do make them let me know how they turned out for you.


  • 1 extra large zucchini (about 3 cups), washed and grated
  • 2 tablespoons all purpose flour
  • 1/2 cup grated parmesan
  • 1 large egg, beaten
  • 1/2 cup chopped cilantro
  • 1 tablespoon red hot sauce (or any spicy sauce of your choice)
  • salt to taste
  • pepper to taste
  • olive oil
  • sour cream


Put the grated zucchini into a colander, sprinkle with about a teaspoon of salt and let it drain for about 15 minutes. Working in small batches squeeze the grated zucchini and then place it in another bowl.

Add the flour, parmesan, cilantro, hot sauce and mix. Add the beaten egg. Add pepper and any additional salt that you may want. If you mixture is still too watery add a little more flour.

Heat the olive oil in a frying pan over medium heat. Once the oil is hot, scoop an ice cream/medium cookie scoop of the batter and put it in the frying pan. Flatten with the back of a spatula. Repeat until you have filled the pan, making sure you have place between each of the fritters.

Fry the fritters on each side until they are golden brown. Once they are fried take them off the pan and then place them on a paper towel.

Serve with sour cream or your favorite sauce.



Coffee Meringue, Hazelnut Mousse, Whipped Cream, Candied Hazelnuts

Coffee Meringue

That’s a mouthful right yeah and it was an amazing mouthful. There was a little crunch and a whole lot of yummmm. I cannot even begin to tell you how scrumptious this was. It all started out with everyone just trying a small piece and before you know it they all came back for more and it was gone barring a small piece which was kept for someone.

The thought for this came around as I wanted to make a cake for a friends birthday. I wanted to make something that had hazelnut and Nutella was an option. I had made a Nutella cake a little while back and did not want to repeat that – and I had egg whites sitting around (imagine that :-)). So I though ooh a Meringue would be nice and it could incorporate hazelnuts. I get my hazelnuts (called filberts) at Whole foods. I only buy what I need since I generally do not eat them unless they are mixed with chocolate. Its really easy to toast them and skin them and then use them.

Just making a meringue was not going to be enough, I had to incorporate Nutella into it. That is how the Nutella mousse got in there. I also wanted to lighten it up and so came the whipped cream in all its silky sweet glory. Now I did not just want to make a plain meringue and thought a coffee would go quite nicely with it and it shows off the color really well. When I normally make a meringue ‘cake’ I put it together just a little before I serve it. However, I was taking this to a friends so I made it well in advance, the interesting part is that is softened completely so you did not get the crunch of the meringue, but the flavors meshed together so well and as I said before it was gone in a minute.


Servers 10-12
Prep time 30 minutes
Cook time 1 1/2 hours

Prepare the hazelnuts

  • 150 gms raw filberts (Hazelnuts), roasted in a 350F oven for about 5-7 minutes. Take them out of the oven, put them into a clean kitchen town and let them cool for about 2 minutes and then rub them to get the skins off. Set aside.

For the meringue

  • 100 gms Hazelnuts (from above), coarsely chopped
  • 225 gms granulated sugar
  • 6 egg whites
  • 2 tablespoons instant coffee (Nescafé) dissolved in 1 tsp boiling water
  • 25 gms light brown sugar

For the Nutella mousse

  • 300 ml heavy whipping cream
  • 1 tablespoon granulated sugar
  • 10 tablespoons Nutella

For the Whipped cream

  • 300 ml heavy whipping cream
  • 3 tablespoons granulated sugar

For the candied hazelnuts

  • 50 gms Hazelnuts (from above)
  • 3/4 cup sugar
  • 3 tablespoons water
  • 1/8 teaspoon sea salt

Cocoa powder (optional)


For the meringue

Preheat the oven to 375F. Draw 3 – 9 (23cm) inch circles on 3 parchment papers. Place them on your baking trays and set aside.

Microwave the granulated sugar for 3-5 minutes in the microwave – stirring so it is warm to the touch. Set it aside.

Using a stand mixer whisk the egg whites with a pinch of salt, starting off on a slower speed and gradually increasing the speed to high. Whisk until the egg whites reach nearly stiff peaks. Add the hot sugar all in one go and continue whisking for about a minute. Scrape down the sides of the bowl. Add the coffee and continue to whisk for another 3 minutes on high, until the meringue is glossy.

With the mixer on high, add the light brown sugar a spoon at a time, whisking until the sugar is incorporated, about 2 minutes.

Turn the oven down to 230F. Divide the meringue between the three circles, spread out to the edges of the circle. Sprinkle the chopped hazelnuts equally over each  meringue. Put the trays into the oven. I had one on the middle shelf and two on the lower shelf. Set your timer for 45 minutes. At 45 minutes, swap the lower and upper trays and bake for another 45 minutes. Turn the oven off and let the meringues stay in the oven until the oven is cool.

For the Nutella Mousse

Whisk the heavy cream in a clean bowl until it has started to thicken, add the sugar a spoonful at a time and continue to beat until you reach the soft peak stage. Put the Nutella into a large bowl. Take a heaping spoonful of the whipped cream and add it to the Nutella and stir to lighten the Nutella. Repeat this procedure twice so the Nutella is now light and fluffy and can be added to the rest of the whipped cream. Fold gently until it is all incorporated.

For the whipped cream

Whisk the heavy cream in a clean bowl until it has started to thicken, add the sugar a spoonful at a time and continue to beat until the soft peak state.

For the candied hazelnuts

Heat sugar and water in a small saucepan over medium high heat. The sugar will dissolve and start to caramelize. This takes a little time so just be patient. Once the sugar starts turning a medium amber add the salt and then the hazelnuts. Stir to coat and then place them on a silicone mat (or parchment paper). You want them to be in clusters of no more than 3 or they can be individual.


Have your cake plate ready. Put a little of the whipped cream onto the plate. Place the first meringue on the plate. Spread a third of the Nutella on the meringue, then a third of the whipped cream. Top with the next meringue and repeat with Nutella and whipped cream. Repeat with the last meringue. Just before you are ready to serve top with the candied hazelnuts. Use a strainer and sprinkle with cocoa powder. Do not assemble too much in advance as you want the crispiness of the meringue to come through.

I do hope you enjoy this and would love to hear from you if you did make it.


Appam; South Indian Rice Pancake


Have you ever had an Appam? They are absolutely delicious when had with Indian curries. I tried my first one at a restaurant here run by Chef Asha Gomez. She had it paired with a pork dish that is common in both Kerala as well as Goa. The puffy center and lace crispy edges is absolutely amazing. I was hooked.

It would be a little while before I tried to make them myself. I did try them by searching for recipes on the web but the problem was that I did not have an ‘Appam Chatty’ or Appam pan. Here are a variety of pans to make single Appam’s or the mini ones. I also got a ready made Appam powder. Which I figured out later was just rice powder.

Then I was the proud recipient of Asha Gomez cookbook ‘My Two Souths’. I tried her recipe for Appams and they came out really well. She uses semolina and that gives the Appams a lovely flavor.

The recipe here is just a simple one with only rice flour so if you are gluten intolerant you can certainly have this.


  • 1/2 teaspoon yeast
  • 1 cup warm water (just warm to the touch not hot) + 1/2 teaspoon sugar
  • Rice batter: 1/4 cup rice flour + 1/2 cup water
  • 2 cups rice flour
  • 3 tablespoons sugar
  • 1 tsp salt
  • 3/4 cup coconut milk (canned thick milk)
  • 1/3 cup fresh/frozen (defrosted) grated coconut


Preparing the batter

Combine warm water + sugar and stir to dissolve. Add the yeast stir and let it sit for about 5-8 minutes till it foams.

Prepare the rice batter by combining the 1/4 cup of rice flour, 1/2 cup of water in a pot. Place the pot on medium heat and stir until the batter is thickened and becomes a thick paste.

Combine the remaining ingredients, rice flour, sugar, salt, ‘rice batter’, yeast solution, grated coconut, coconut milk. Stir well to combine. Add about 1/4-1/2 cup of water to get the consistency to a thick pancake batter.

Leave the batter to rise for 8 hours or overnight. Make sure the bowl that you have it in is large as your batter will rise. Its best to put the bowl into another larger container so if your batter spills it will not make a mess.

Preparing the Appam

Add enough of water to thin out the batter so it now becomes a thin pancake batter. Stir the batter well.

Heat your Appam Chatti or Kadai. Pour about 3/4 cup of batter into the heated pan. Swivel the pan so the batter coats the sides of the pan. Swirl in one direction. Cover the pan, lower the heat and cook for about 2-3 minutes. The edges of the appam will leave the sides of the pan and the center will be puffy.

Slide the Appam off the pan and let it cool off. Start on the next one. Once the Appam is cool you can start stacking them.

Egg Hopper

To make an egg hopper. Once you have swirled the appam batter in the pan. Crack an egg in the center and close and cook. When the egg edges are done. Slide the appam off the pan, add salt and pepper and serve.

You can store the rest of the Appam batter in the refrigerator and use as needed. It should keep for up to 4 days without getting sour.





Challah Bread

Challah Bread

As most of you know I love baking bread. Well it could be said I just love baking. I think if I had a library it would mainly feature cookbooks as well as cake decorating books. I was reading up on food52 and came across the challah bread. I have always liked it and so I started reading the multiple ones on both quantities and method as well. All the recipes make two loaves and are easily halved if you would like to make only one loaf. I finally settled on this one.  One thing that I would always encourage you to do is read the recipe in full. I tried her method for braiding the bread but after three tries I gave up and tried a three braid with the six braid. On my second try I checked youtube for a video and used this one which was really good.



Makes 2 loaves. Prep time : 15 minutes. Resting time : 2 hours. Baking time : 30 minutes

  • 1 3/4 cup warm water
  • 1 1/2 tablespoons yeast
  • 1/2 cup sugar
  • 1/2 cup olive oil
  • large eggs (use 2 for a less richer loaf)
  • tablespoon salt
  • cups all-purpose flour


Put the warm water and sugar in a glass container and stir to dissolve the sugar. Add the yeast, stir and let it rise for about 5 minutes. In a separate bowl whisk the eggs and oil to incorporate.

Put the flour and salt in a stand mixer. Turn on the mixer and add the water mixture, followed by the egg-oil mixture. Knead the dough until it has all come together and when pressed with a thumb leaves and impression. Put your dough into a well oiled bowl and cover with a dish cloth. Let it rise for an hour in a warm place. It will more than double in an hour.

Using a scraper gently take the flour out onto a lightly floured work surface. Knead the dough for a bit and then form it into a ball. Divide the ball into two equal halves. Cover one half with the dish cloth. Divide the other half into 6 equal portions. They come out to a little under 5 oz each. Working one at a time roll each ball into a log about 12″ in length. I do this by rolling the log back and forth starting from the middle and extending to the sides. Once you have all the logs rolled out you are ready to braid them.

To braid watch this video : Braiding your Challah bread

After you have done the first loaf, place it on a lightly floured surface of either the pan you are going to bake it in or on your paddle. Then start on the second loaf. After they are both done cover with your dish cloth and let them rise for another hour. They will again rise a fair amount.

Heat your oven to 350. I used a stone in my oven so that goes in before I turn the oven on.

Before placing your loaves into the oven brush them with milk (You can use egg whites but I prefer milk). Once your oven is ready using your paddle transfer the loaves into the oven or place the pan into the oven and bake for 30 minutes until the tops are golden brown.

Remove from the oven and let it cool before cutting it . (I normally share the second loaf)

Creme Brulee

Creme Brulee

Creme Brulee

So here is another dessert I made for the New year’s party – Creme Brulee. I love CB and so many people do. The nice crispy top with a delicious custard inside. I must confess that I have one of those little blow torches which so helps the whole process. Creme Brulee is really easy to make – it just seems like a really difficult dessert. It has just a few ingredients and you just blend and bake.

Now you do not need to have a little blow torch for just this particular task because that is really the only task that I have used it for . However, if you are a kitchen gadget nutter like me you can get it from Bed bath and beyond or keep looking at Home Goods they always turn up there. If you do not have a blow torch just put the custards in a cold oven and then turn on the grill. The torch helps the sugar brulee very evenly.

I used little shallow cups  that I got from Cost Plus. They did not say oven safe but I tried them out and they worked perfectly. They have a little lip at the edge that looks very pretty. The recipe that I used below fills 8 of them. You can use ramekins and I think a 4oz – 6oz ramekin will work.

I used a fresh vanilla bean as I have quite a few of them but you can use vanilla extract as well. If you use vanilla extract two teaspoons should do the trick.

I always use sea salt in most of  my desserts. I like the taste of it better. However, if you do not have sea salt, no worries, just use the salt you have.


  • 2 vanilla bean
  • 6 large egg yolks
  • 1 cup confectioner’s (icing) sugar
  • 3 cups heavy cream (double cream if you are in the UK)
  • 2/3 cup granulated sugar
  • pinch of sea salt


Heat the oven to 275°F.  Split the vanilla bean down the center and scrape out the seeds. This is best done on a cutting board. Add the seeds to the egg yolks. Add the confectioners sugar and salt and whisk all of them together.

While whisking add the cream in a stream. Whisk until well blended.

Pour the mixture into the 8 cups. Put the cups into a larger baking tray. Mine fit nice and snugly together. Then pour in boiling water around to come up halfway up the sides of the cups.

My cups were quite shallow so I baked them for about 30 minutes. If you have deeper ramekins where the custard is about 2inches or more deep you must bake it for longer. You will know when it is done by jiggling the cup a little, the custard will be jiggly but not liquidy. Once you take it out and let it cool it will firm up more.

Carefully remove the baking dish from the oven and remove the cups from the dish. I used a pair of silicone coated tongs to accomplish the task. Let the cups cool down and then refrigerate them.

To make the sugar crust, put a light dusting of granulated sugar (that is regular sugar) evenly on top of the custard and then blow torch it. Just make sure you have an even light layer of sugar. You can toss out any excess sugar you might have put on. The coating of sugar is very very light. If you are using the blow torch then just go back and forth over the sugar slowly you will see it start burning.

Decorate it and serve. I decorated mine with raspberries.