Ginger Chai Cakes

Ginger Tea Cakes..

Ginger Tea Cakes..

As I said a few days ago on Instagram, I’m slightly obsessed with chai at the minute… I suppose it has a lot to do with the rain… It’s been raining buckets all week… so for me, rain = chai… GINGER chai…. Usually I’m in Bangalore during the monsoon season every year… (August)… And you’ll always find me sitting by the windowsill sipping hot ginger chai, eating “pakoras” or some sort of fried Indian spicy snack!!!

Read more

The BIG News!

image4

Good morning! It’s Monday, but hey, it’s okay! I awaken to a brand new week, full of excitement to finally be bale to reveal, in a bit more detail, a really big announcement..I’ve been waiting so long to do this!

I now have the pleasure of sharing with you a long awaited dream of mine.. something that until now, I didn’t see as possible.. on the 30th NOVEMBER 2016 I will be launching my first cookbook, “Soul Spices”, published by mi friends at La Maga Comunica. This is a project built on love and heart.

Anjalina Chugani

Anjalina Chugani

After a few years in the cooking world, my love and passion for my world of spices and exotic cuisine, has grown. I’m a culinary workshop teacher, and I also have a tiny catering business.. and this next step came very naturally to me. To share recipes that have come from my soul, my childhood. is something that makes me so happy and satisfied. Sharing my table, my kitchen.. it’s so super normal for me.. and thats why this book is called Soul Spices.

Un equipo 10!

Un equipo 10!

During the process of producing the book, I’ve also been extremely fortunate to launch my YouTube channel, Soul Spices Kitchen, and collaborate with some brilliant talents in the kitchen who have now become friends. Each and every one of these people has added value to my life and I feel so honoured to have had them take the time to come and be part of this..

Jord Aros y Ivan Surinder durante el rodaje de Soul Spices Kitchen

Jord Aros y Ivan Surinder durante el rodaje de Soul Spices Kitchen

Con la adorable Tere, de @lasmaraiascocinillas

Con la adorable Tere, de @lasmaraiascocinillas

Y Ana, super talentosa, e @love_food

Y Ana, super talentosa, e @love_food

I don’t want to reveal too much for the moment! Do keep following me for more news and exciting thing coming up from Soul Spices! And for those of you who have supported and followed me until now, a HUGE hug and big thanks.. Can’t wait to show you the final product!

Photo: Jordi Domenech

Photo: Jordi Domenech

Photo: Jordi Domenech

Kale Chips Two Ways

 

 

IMG_6289_opt

Kale chips...

Kale chips…

IMG_6301_opt IMG_6306_opt IMG_6311_opt IMG_6316_opt

 

 

 

 

Chai Spiced Apple Cakes

Chai-spiced apple cakes

Chai-spiced apple cakes

Hello Autumn and hello flavours ……..deep, comforting, heart warming flavours…

 

I love this time of year when the leaves are changing, the weather cools down…THAT has been a big deal for me this time… summer was way too long and way too hot…. and it’s just about mellowing down, getting stuff done and doing things that get you geared up… I think the change in weather always gives us that boost of energy we seem to need… and all of this positivity before the REAL cold sets in and I’m off complaining again

IMG_6087_opt(2)

There’s something about apples and cinnamon isn’t there? I’m just obsessed with those smells, that and CHAI as you all know, is a HUGE obsession… a bit worrying perhaps?

Chai-spiced apple cakes..

Chai-spiced apple cakes..

 

It doesn’t matter because here are the little cakes of joy that will make you want to curl up on the sofa with a hot cup of tea or coffee and just dunk or bite these babies… instant comfort and happy belly WILL surely happen

Hot and sweet!

Hot and sweet!

Chai-spiced apple cakes

Chai-spiced apple cakes

 

 

Chai spiced apple cakes…
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • 1 cup water
  • 4 tablespoons black tea leaves ( I used Darjeeling)
  • 1 cup (4 1/2 ounces) plain all-purpose flour + 1 tablespoon (for coating the grated apples)
  • 1 cup ( 4 1/4 ounces) whole-wheat pastry flour
  • 2 teaspoons baking powder
  • 1 teaspoon dried ginger powder
  • 1/2 teaspoon green cardamom seeds, ground
  • 1/4 teaspoon black peppercorns, freshly ground
  • 2 cloves, freshly ground
  • 1/2 inch cinnamon stick, freshly ground
  • 1/4 teaspoon star anise, freshly ground
  • 1 teaspoon butter for greasing the pan
  • 1 1/2 sticks (6 ounces) unsalted butter, softened to room temperature + extra butter to grease baking pan
  • 1 cup (7 1/2 ounces) brown sugar, packed
  • 4 large eggs, at room temperature
  • 1/2 cup plain non-fat greek yogurt
  • 2 large granny smith apples, peeled and grated (you should get approximately 1-1 1/2 cups of squeeze grated fruit pulp)
  • 1-2 teaspoons of confectioner’s sugar, for dusting the cake
Instructions
  1. Center a wire rack in the middle of the oven and preheat to 325F.
  2. In a small saucepan, bring the water to a boil. Add the tea leaves to the water and continue to boil for one minute. Remove the saucepan from the stove and allow the tea leaves to steep in the water for 5 minutes. Strain the liquid through a tea strainer into a clean cup and discard the leaves. Rinse the saucepan clean (to make sure there are no residual tea leaves left behind). Transfer the tea back into the saucepan and bring it back to a boil on a high flame. Reduce the flame to a gentle simmer and reduce the liquid volume to approximately 1/4 cup. At this stage remove the tea and leave to cool to room temperature.
  3. Whisk and blend all the ingredients from the flour to the star anise and keep aside.
  4. Line a round 9 inch cake pan with parchment paper and grease evenly with the butter.
  5. Using the paddle attachment, cream the butter and sugar for 7 minutes on medium speed. Beat in one egg at a time to get a smooth and creamy cake batter. Add the cooled concentrated tea prepared earlier to the batter and mix completely.
  6. Add half of the whisked dry ingredients to the cake batter. Combine completely into the batter until no more flecks of flour can be seen. Stop the mixer and add the yogurt to the batter and beat gently on low speed until combined completely. Beat in the remaining flour until no more flecks of flour can be seen.
  7. Gently squeeze the liquid out of the grated apples between the palms of your hands and reserve two tablespoons of the juice. Toss the apples in the extra flour and fold in the grated apples and the reserved juice into the batter. Pour the batter into the prepared cake pan. Smooth the surface with an offset spatula and bake for 50-60 minutes in the oven. Half-way through the baking process, open the oven and rotate the cake pan to ensure even baking. The cake is completely baked when the center is firm to touch or when a skewer comes out clean from the center. Remove the baked cake and allow it cool in the pan for 20 minutes. Run a knife between the edges of the cake and the pan and transfer the cake to a wire rack. Cool the cake completely to room temperature for at least 1-2 hours. Dust with confectioners sugar before serving.

 

 

 

Earl Grey & Lavender Tea Cakes… with Blueberries!

The V day is upon us, yes! So it seems like more and more these commercial holidays are being shoved in our faces, and it seems like more and more my interest in them lessens andlessens..  I know I sounds like a total humbug, however I like keeping things at a minimum in cases like these.. V day is for couples, who quietly wish, or not wish, to celebrate that day of love together.. maybe not the entire day.. part of the day, a morning, an evening, a dinner.. together.. and make something special out of it.. yeah..

Earl Grey & Lavender Tea Cakes...with blueberries!
Earl Grey & Lavender Tea Cakes…with blueberries!

So all things hearts are fine and lovely.. I DO like them and find that shape endearing… chocolates, candy.. even cakes iin this form and pretty… especially cookies.. but.. I kind of wanted to move away from that this time… including a few little chocolates I happened to have lying around…

Earl Grey & Lavender Tea Cakes...with blueberries!
Earl Grey & Lavender Tea Cakes…with blueberries!

You can make loaf cakes if you like… or do as I did and do 1 loaf and a few smaller cakes.. you could do cupcakes.. a bundt cake, which would mean changing baking times… but I kind of like the traditional loaf ones and these smaller ones are cool too especially if you’re giving them away..

Earl Grey & Lavender Tea Cakes...with blueberries!
Earl Grey & Lavender Tea Cakes…with blueberries!

Earl Grey tea has something so soothing about it.. I love working and baking with tea as everyone knows… slight obsession yes.. and the addition of dried lavender just adds more perfume and aroma to this cake.. you can’t really taste the flavours as much as smell their beautiful aromas… now, the extra layer of blueberries and lemon zest (classic combo!) really just lifts the whole thing.. I also threw in some cinnamon for that extra tea-y flavour and kick!

Earl Grey & Lavender Tea Cakes...with blueberries!
Earl Grey & Lavender Tea Cakes…with blueberries!

FInish this off with an easy lemon glaze and some pretty tea leaves, and this leaves you with something simple and romantic… no chocolates.. just  simplicity… lets leave the extra sweetness to the real lovers…  this cake hardly has any sugar actually… it’s pretty cool how you really don’t need it in this recipe…

Earl Grey & Lavender Tea Cakes...with blueberries!
Earl Grey & Lavender Tea Cakes…with blueberries!

 

Earl Grey & Lavender Tea Cakes…with blueberries!
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 1 Earl Grey Tea bag
  • 6 tbsp (80 g) unsalted butter, melted
  • ½ cup (105 g) granulated sugar
  • 2 eggs
  • ¼ cup (60 ml) yogurt
  • zest of 1 lemon
  • 1½ cups + 1 tbsp (200 g) all purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tbsp cinnamon
  • 1 tspn dried lavender flowers
  • 1 cup (125 g) blueberries, fresh (if using frozen then DO NOT thaw)
  • For the Glaze:
  • ½ cup (65 g) powdered sugar
  • lemon juice
Instructions
  1. Preheat the oven to 180 C
  2. Grease your loaf tine or mini cake pans.
  3. Whisk the flour, baking powder + soda, salt, cinnamon and lavender flowers. Soak the tea bag in ½ cup of boiling water for 10 minutes whilst you melt the butter in a medium pot and remove from the heat. Beat the sugar and eggs into the butter. Beat until fluffy and light, about 2-3 minutes, followed by the yoghurt and lemon zest. Remove the tea bag from the water, pour the brewed tea into the bowl and stir together. Cut open the tea bag and stir the tea leaves into the pot as well. Add the flour mixture.until just combined. Stir in the blueberries.
  4. Pour the batter into a greased and floured large loaf pan. Bake for 25 minutes, or until a skewer inserted into the center of the cake comes out clean. Leave to cool for 10 minutes in the pan before turning out onto a wire rack.
  5. Make the glaze by stirring together the powdered sugar and enough lemon juice to make a thick, pourable mixture (add the lemon juice slowly, stirring between additions). Pour over the warm loaf and leave to cool and set.

Rainbow Pad Thai Glow Bowls!

Rainbow Pad Thai glow bowls!

Rainbow Pad Thai glow bowls!

Read more

Triple Chocolate & Sea Salt Cookies

 

Triple Chocolate & Sea Salt Cookies...

Triple Chocolate & Sea Salt Cookies…

Hello January! Read more

Apple Cinnamon Brown Butter Baked Doughnuts

Apple Cinnamon Brown Butter Baked Doughnuts

Apple Cinnamon Brown Butter Baked Doughnuts

Merry Christmas everyone!!!! It’s the most wonderful time of the year…. lalala…! Read more

Coffee Cocoa Cardamom Cookies!

Coffee Cocoa CArdamom cookies..

So it’s December …. Read more