Tag Archives: pistachio

Parenthood and other things + Chocolate Pistachio Fudge

19 Feb

Being a parent is the most fortunate thing to happen to anyone –  seems like an overstatement but I think it’s absolutely true. When Mimi was born, it took me a while to step out from the state of awe. Tiny and vulnerable, my new-born looked like the most exquisite thing I had ever laid my eyes on. Unfortunately, unlike most of you, I didn’t take to motherhood naturally. It took me a great while to figure her out. I was too scared to trust my instincts or for that matter even my husband’s as far as Mimi affairs were concerned. Be it her colicky experience, her natural tendency to run before she started walking, her difficulty in pronouncing ” Y” and “Th” words ( words like yellow were pronounced as Lello and Bath was Baff).  Rather than trusting my own instincts, I would look up the internet or talk to my mother who I thought is the authority in raising a child since she managed to make something out  of me! But over a period of time, I have understood Mimi and my instincts are better positioned to work and deliver.

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Despite having four solid years of experience of raising a child, both my husband and I still struggle when it comes to trusting our instincts as parents. It becomes increasingly difficult especially when a credible source like school and especially your child’s teacher tells you certain things about your child that you find difficult to refute. It was when Mimi joined nursery that I went back to work. It was  a trying time for both of us because we spent nearly 3.5 glorious years together before this abrupt separation happened. ( including the pregnancy months when I took a sabbatical from work)

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The first year passed incident-free but the second year onward we received a steady stream of complaints from school regarding her behaviour. Mimi suddenly resorted to displaying sudden bursts of temper and several cases of disobedience. These complaints did not cease even after several attempts of intervention with Mimi. We, as parents, were at our wits end. The teacher and school started to label her as someone with ADHD and that increased our anxiety levels beyond imagination. Every single day was spent trying to make Mimi understand about good behaviour but none seem to work. Somehow we resigned to believe that maybe Mimi did have ADHD and perhaps as the teacher suggested would need medical attention and therapy.  We spoke to several counselors, Psychotherapists and child psychiatrists and each one of them strongly recommended that we should wait it out because at 3  years it was too early to diagnose anything. It was the most grueling time for us as parents and midst all of this confusion, the school gave us a hard time questioning our parenting skills.

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Finally, after months of sleepless nights, we decided to trust our instincts and take her off the school especially when certain stray incidents of discrimination came to my knowledge. It was as if the school did not want her too. Truce was declared and Mimi spent  several months at home doing what she liked – painting, writing, watching her favourite shows, eating wonderful food and chilling out. What surprised me was that she was  a completely different person at home as compared to how the teachers projected her – A devil child.

For a parent, there no bigger grief trust me.

Once she was off school, there was collective sigh of relief and life went on.  Towards the beginning of a new year, I went up to one of the smaller nurseries in town and requested them to take Mimi. The new school gladly took her and Mimi began a new life with new classmates, new teachers and a brand new atmosphere. By the grace of God, she took to this new school rather easily and the positive environment did a good deal of good. Her beautiful character sparkled through and she started to enjoy the new tryst. There were never any complaints from school and we thanked our lucky stars that she found a loving environment that cherishes her for what and who she is.

We are so happy that we trusted our instincts and got her off the previous school without falling for the teacher’s random observations of Mimi having ADHD. These days ADHD has become the easiest label given to a child who is slightly naughty. I feel it is utterly unfair when schools and their ‘qualified’ teachers assume this easy way of relinquishing all responsibility when it comes to handling children with different capacities and energy levels by pronouncing them as either developmentally slow or suffering from ADHD.

Hence a lesson to learn from our bitter experience would be always, ALWAYS trust your own instincts in matters relating to your child.

Only yesterday we got to know that Mimi got accepted at the “Big School” after a thorough interview process and fantastic recommendation from her current school. We are so proud of her and how she has transformed in the last 6-8 months with the new school. It is a big milestone for us as parents and a beautiful opportunity for Mimi. This joyous moment called out for something sweet and beautiful and the chocolate pistachio fudge was the right choice – instinctively. 🙂

It asks for very few basic ingredients and very little prep. It is fudgy and full of chocolate goodness. You would be surprised how quickly these vanish – these little bites of heaven. Enjoy these one at a time with your children and treasure every moment spent with them because time’s flying away. Wishing you all a terrific mid-week!

Click to see the enlarged picture of the recipe card

Click to see the enlarged picture of the recipe card

 

Goat Cheese, Prunes and Pistachio Savory cake

24 Jan

Traditionally, cake would evoke images of sweet bakes with or without frosting. In France, cakes can be sweet as well as savory. The French savory cakes use ingredients such as strong tasting cheeses, ham, prunes etc. while the Americans call it a loaf or bread such as zucchini bread, tomato bread, cheese bread and such. These savory cakes/ breads are  served in France as before dinner treats along with drinks. This particular savory cake that I share with you today is a Rachel Khoo recipe. I have been following Rachel Khoo’s inspiring story and her videos on BBC. You can read her story in this interview here.

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Ms. Khoo calls herself a ‘Food creative’ which is a title good enough to create intrigue. She promises that her’s is a fresh approach to all things edible. Flipping through her recipes made me believe that she does keep her promise. Her recipes seem simple yet interesting enough through their flavour combinations. I have tried two of her recipes and both of them turned out marvelous. One of them was the flourless chocolate swirl cake and  then I attempted this savory cake.

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I was quite sure that my family was going to reject this unusual cake on the table for evening tea. The strongly flavoured goat cheese, the soft sweetness of the prunes and the nutty flavour of the pistachio rendered the cake an exotic taste. My family was hooked. I served it toasted and with salted butter. It is a match made in heaven.

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The next time I make it I would love to see how it would taste with whole wheat flour. If it works well, then I have a healthier version to keep for future use. What I also loved about the loaf is the fact that despite it looking so simple it photographed so well. The hint of green from the pistachio, the black from the prunes and the white from the goat cheese against the yellow-brown load looked wonderful.

CPPC4I see my list of bookmarked recipes and am startled to find that most of them are Rachel Khoo’s recipes. It goes on to show much her recipes have drawn me in. I have to get her “My little Paris Kitchen” or her latest cook book ” My little French Kitchen” which I hear has her own hand – drawn illustrations.

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For the recipe, here goes:

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Hope you guys try this cake and see for yourself how wonderful savory cakes are as well. I am a convert for sure.

Bahrain’s 42nd National Day celebration with Baklawa

20 Dec

Bahrain celebrated its 42nd National Day on the 16th of December. The entire island country is painted in the colours of red and white – the colours of the National flag. At night, it is a spectacular display of red and white lights which illuminate every road and building and turn it into something like a set from a Baz Luhrmann movie. However busy our lives might be, it is difficult not to get caught into the whole festive spirit of the nation. We enjoyed our long awaited 2 day off (16th and 17th December) from work and packed it with exciting things to do. Most of the restaurants were running  discount in the honour of the National Day and the Accession Day (17th of December). Most of the malls were jam packed with people shopping and dining. There were bands playing and entertaining the crowds too.

We managed to savour some authentic Bahraini breakfast at the Saffron in Muharraq. They have a set menu that they never change and despite that they are ever so popular. The breakfast is an extended affair so be prepared to be served courses after courses of wonderfully unique breakfast savories and sweets and breads. All this washed down with cups and cups of hot, karak tea.

Breakfast at Saffron, Muharraq

Breakfast at Saffron, Muharraq

On the personal accomplishment front, I managed to tick off two items from my culinary bucket list for the year during the mid – week holiday. One of them was baking my favourite dessert – The Baklava and the other was learning how to pipe. The piping post will follow soon.

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Baklava is a rich, sweet pastry made of layers of phyllo pastry filled with chopped nuts and sweetened with syrup or honey. The Baklava is normally prepared in large pans. Many layers of phyllo sheets, separated with melted butter, are laid in the pan. A layer of chopped nuts are also sometimes used is placed on top, then more layers of phyllo. So you have alternate layers of phyllo sheets and chopped nuts. Before baking, the dough is cut into regular pieces, often parallelogram, triangles, or rectangles.

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A syrup, which may include sugar, honey or rose scented or orange scented syrup is poured over the baked baklava and allowed to soak in for many hours. Baklava is usually served at room temperature, often garnished with ground nuts. I attempted the Turkish baklava which is traditionally  made by filling pistachios, walnuts and almonds  between the layers of phyllo dough soaked in cold orange-lemon sugar-honey syrup.

I used the recipe from the Purple Foodie’s blog.

I was less than satisfied with my attempt and wouldn’t mark it as a roaring success. After baking and post soaking the phyllo+nuts filling with the citrus scented syrup, the phyllo layers were quite flaky and not soft from the syrup. But from a taste perspective, it was beyond delicious. After much contemplation and reflection I realized my folly. I finished the ritual of laying down sheets of phyllo and buttered them with melted butter and then a layer of nuts on top and let it rest for more than 2 hours before putting it in the oven to bake. The butter sheets hardened and after became quite crisp. So if you attempt this recipe which is seriously amazing – DO NOT LET THE BAKLAVA REST FOR MORE THAN 15 mins and immediately put it in the oven to bake!!!

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Despite that technical hitch, I shall confidently cross of the Baklava off my Culinary Bucket list and move forward to attempt the next one.

Here I share some random pictures from in and around my visits to different places in Bahrain and the interesting things that caught my eye.

The local Superman

The local Superman

The traditional Spice Market /Souq in Muharraq

The traditional Spice Market /Souq in Muharraq

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A traditional kebab shop

A traditional kebab shop

Arabic Bread baking in a traditional bread shop

Arabic Bread baking in a traditional bread shop

fish monger

fish monger

Arabic Coffee flask

Arabic Coffee flask

Traditional Coffee shop

Traditional Coffee shop

Kebab

Kebab

Muffin Monday : Chocolate Brownie Muffins

5 Dec

The Muffin lady is back again!

Well, that is the title I have been bestowed by none other Arva of I Live in a Frying Pan.

I kind of like the sound of it.

For this Monday An of Bakerstreet shared with us the recipe of Chocolate Brownie Muffins. There was no way I was going to miss making these lovelies.

An called them the best of both worlds – Brownies + Muffins. It cannot get better than this. They also are full of nutella goodness and I added plenty of choco chips to make it even more irresistible.

The recipe has been adapted from the Women’s Weekly Home Baked and in my opinion, is a keeper.

The only change I should have made would have been  to avoid pistachios and add walnuts  instead. Pistachios felt a little weird but then they did give them that spot of colour which I loved. I also added 2 tablespoons of instant coffee for that special punch.

Recipe for Chocolate Brownie Muffins

Makes 12

Ingredients 

2 cups Self Raising Flour

1/3 cup cocoa powder

1/3 cup caster sugar

2 tbsp coffee powder ( my inclusion)

60 grams melted butter

1/2 cup chocolate chips

1/2 cup chopped pistachios

1/2 cup nutella

1 egg, lightly beaten

3/4 cup milk

1/2 cup sour cream

Preparation

1. Preheat the oven to 400F

2. In a large bowl, combine flour, cocoa powder, sugar.

3. Add in the nutella, egg, milk, sour cream and butter. Gently stir to combine.

4. Stir in the pistachios and chocolate chips. Spoon the mixture into a prepared muffin tray.

5. Bake for 20 – 25 minutes

Baking these lovelies definitely makes me feel festive but as I observe my expanding waistline, all the cheer evaporates almost instantly. I wish that God give me the strength to resist baking in the coming months, so that I can get my diet and exercise schedule on track. Until then, well, I am going to enjoy these brownie muffins with my morning cuppa.

Hopeless, I know!!

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

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