My rendezvous with Martha & a recipe for eggless mousse

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This post has been  long over due and I cannot express how much I’ve been pushing myself to write this post. Settling down in a new home and office at the same time can be very exhausting. I’m slowly getting my life back to normal and enjoying meeting new people and learning something new every day.

I happen to know about Martha’s preserves through a friend of mine and was curious to meet the face behind such lovely products. Every product which comes out is dear to every entrepreneur and setting up a business coming from foreign land is not an easy task. Meet Martha Kohlhagen. She makes awesome marmalade and sauces which gives you a taste of a true artisan product sans preservatives.

Martha’s Preserves operates from a 20 acre farm at Bannerghatta. Martha  stays and works from her farm. They are a team of 10 dedicated individuals dishing out 10 plus yummy products like  pomegranate and orange marmalade, lemon curd, caramel sauce, chocolate fudge, onion relish etc. Martha has a  background in food technology and uses her grandmother’s recipe to make these delicious products. She does keep the Indian taste in mind and has created products like chilli pineapple jam. Martha aims to produce quality products without comprising on taste. She says that it takes a lot of care and planning to sort fruits and make seasonal products. Martha plans to increase her reach to other cities too.

What really impressed me about Martha’s preserves is that they not only make unique combinations but also have sauces like caramel sauce, chocolate fudge sauce on offer that make life simple. Some ice-cream and a combo of these two sauces makes for a stellar dessert. However, for those who like a little more salt in their caramel sauce can add some sprinkles of sea salt to round up on the flavours. Martha’s Preserves are a Gourmet range, hence be prepared to shell an extra buck for these artisan products but trust me when I say they are worth it!

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Since the time I’ve moved back to Bangalore, I’ve been enjoying avocados. My mom’s neighbouring garden produces some of the best and creamiest avocados that I’ve ever had. Long live thy neighbour! Avocado mousse is so easy to make and can be made guilt-free. The natural creamy texture of the avocado makes all the difference and you won’t miss any cream in your dessert. If you don’t have Martha’s chocolate fudge at home, you could use cocoa powder or dark couverture chocolate (melted). You can also spike your dessert with a teaspoon of brandy! This dessert allows you to play with ingredients and feel free to experiment by adding rolled oats, cashew butter or hazelnut with different flavours or textures.

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Ingredients for avocado & chocolate fudge mousse

1 big size avocado, scooped into a bowl

2 tbs of Martha’s chocolate fudge sauce

1/2 tbs maple syrup or honey

1/2 tbs coffee decoction

nuts or cocao nibs for garnish

 Procedure:

  • Add all the ingredients in a mixer except garnish and make a fine paste.
  • Pour the mousse into the desired serving glasses or bowls. Garnish with some nuts and cocao nibs. Refrigerate for minimum of two hours  before serving.
  • Serve chilled. Serves 2-4.

Note: I layered my serving glasses with some caramel sauce at the bottom to give my dessert a surprise element.

Martha’s Preserves is available at Foodhall.



Peanut Butter Blondies

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I’ve been addictive to these blondies and everyone at home just love it! These are made with real nuts and addition of choco chips makes these an heavenly treat.

Baking with nut butters negates the use of butter since nut butters contain their own fat/oil. You can use any nut butter as the main ingredient and these can be made vegan or gluten free or flour-less. Blondies are like brownies but contain less of cocoa or chocolate. As the name suggests, they are brown in colour. They are  great as a snack or you could have them as  dessert with some  ice-cream.

Ingredients 

500 gms nut butters like  peanut butter or almond butter

2 eggs or 30 gms flax seed powder lightly beaten with 6 tbs of water for egg-less version

1 tsp baking soda

120 gms raw sugar

25 gms choco chips

20 gms nuts or cocao nibs

Note: I usually prefer to add some crunch to my blondies by adding cocao nibs or nuts

Procedure

  1. Measure all the ingredients and keep aside.
  2. Lightly beat two eggs in a bowl.
  3. Mix the nut butter, raw sugar, soda , choco chips and nuts into the wet mixture very softly.
  4. Line 10×10 inch baking dish/pan with aluminium foil or parchment paper and spread the mixture evenly throughout.
  5. Bake in a pre-heated oven at 180 degree centigrade for about 18-20 minutes.
  6. Once done, allow it to cool before cutting them into desired shapes. Serve warm or at room temperature.  This recipe makes about 25 pieces.

 

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