I’ve been visiting some organic stores in Bangalore and found the shop keepers promoting a lot of local food. Veggies and fruits are brought into the city from the nearby farms, twice in a week. I was happy to find free range eggs in some stores. I’m constantly been asked about where to buy free range eggs in Mumbai and I direct some to a supermarket or a local chicken shop.
A few days in Bangalore and I’ve been treating myself with some avocados, free range eggs, buckwheat flour and mangoes. Talking of mangoes, I bought some delicious organic mangoes (kesar and Ratna) in Mumbai from Ubay of Hari Bari Tokri. Hari Bari Tokri is an initiative to grow and eat local produced food. Know more about them here.
Free range eggs & delicious mangoes, I knew instantly that I’m going to make some Zabaglione for my family. One of my favorite and the easiest dessert is Zabaglione. It is a nice creamy Italian custard which sure is a party stopper. I mostly make this dessert non-alcoholic. Traditionally this dessert is made with marsala wine (similar to port). You can also substitute with some white wine or brandy.
You can top this custard with some crushed cookies, poached strawberries or caramelized pear. This time I’m using some farm fresh organic mangoes and making the best use of them! You can also use this custard in making a trifle with some sponge cake and seasonal fruits. I found this article for some handy tips.
5 egg yolks
200gms full fat cream
6tbs raw sugar
1tsp lemon zest
Seasonal fruit like mango, pear, strawberry
White wine or marsala wine (optional)
1. Bring a half pot of boiling water to a simmer and reduce the heat to low.
2. Place egg yolks, and sugar in a large, round-bottomed stainless steel bowl. This is the bowl that will go over the simmering water.
3. Add lemon zest to the yolk mixture.
4. Set the bowl containing the egg mixture over the pot of water. (The bottom of the bowl should not touch the water)
5. Whisk the custard mixture gradually adding in the Marsala wine until it is all in.
6. Whisk for about 10 minutes until the mixture froths up.
7. Once it reaches a thicker consistency remove the bowl from the boiling water and continue whisking for a bit to prevent the custard from sticking to the sides. Add cream and mix well.
8. Serve chilled with your desired topping. Serves 5.
Muffins are easy to keep for a week and can be had with your morning cup of coffee. I like to start my day with a muffin and some iced coconut sugar drink to beat the heat!
I used coconut oil for the first time in baking and liked the texture of my muffins. It does leave a slight coconut flavor but I have no complaints. Coconut oil is a good substitute for butter and vegan recipes. Some basic points to keep in mind for baking with coconut oil.
Wondering what coconut sugar taste or looks like? Read my post about it here with a cookie recipe.
100 gms of wheat flour
100 gms of amaranth flour
80gms of coconut oil
125-150gms of coconut sugar
2 overly ripe bananas
1tsp baking powder
1tsp baking soda
a pinch of salt
- Preheat the oven at 160 degree centigrade.
- Sieve the flours along with baking soda and powder.
- Mash the bananas in a bowl. Add coconut sugar, salt and oil and mix. Add egg and beat until mixed well.
- Combine the dry and wet ingredients gently and mix it with the help of a spatula.
- Pour the mixture into the greased muffin pan and bake for about 20-25 minutes or until its done based on your oven settings.
- Allow it to cool on a wire rack for about one hour.
- Store it in an air tight container for 2 days or refrigerate for a week. Makes 12-16 muffins.
- You can make an egg less or vegan version by mixing 2tbs of flax seed powder with 4tbs of warm water.
- You can choose to add nuts like walnuts or almonds.
- You could also top it with some cocoa nibs.
- Dark chocolate chips can also be added to these muffins.