Thursday, February 26, 2015

Baking I Ice cream Bread. With just four ingredients

Ever since I saw the recipe for an ice cream bread on Charis's blog two years ago, it's been on my mind forever to try and make it.

The idea is simple, you take some left over ice cream, some flour and baking soda and a bit of sugar, mix it all together and bake it. And voila! You have something that's halfway between bread and cake. It's like magic.

You can imagine why I've been in awe of this recipe. I've just never ever got around trying it. And I know why - there's never any ice cream left over in my house. Between the cookie monster and me, I think this is a dangerous dangerous house for ice cream.

I am really terrible when it come to ice creams. I can easily polish off a whole tub in a sitting, let alone want to share it. I don't necessarily like to eat it plain, I'm happy making it into a sundae and sometimes even into an ice cream soda. So going by that logic, I should have already made this bread.

I confess, I did try once a few months ago. It came out terrible. It was rock solid and strange and I wondered what I'd done wrong. I realised I had over baked it and that I did not mix it enough, so this time armed with enough ice cream, I set about a second attempt.

I had some black currant ice cream leftover, so I used that but I'd recommend you use vanilla or chocolate to get the real deal. I also added a pinch of salt which was alright but in hindsight I wish I'd added another spoon of sugar.

You see, despite all that ice cream this bread is not sweet. No sir, it isn't. It's quite cakey and would do well with a nice dollop of butter and some jam.

You can ofcourse mix in whatever you'd like - sprinkles (like Charis does), chocolate chips, dried fruits, some nuts - just about anything you like to make it fancier.

I left mine plain, with the addition of some strawberries on top, just to pretty it up. But otherwise it's really quite straightforward. All you need to remember is not to melt the ice cream completely in the microwave and instead just soften it and beat in the flour mix, and then, the rest is magic

Ice cream bread
Adapted from here

2 cups good quality ice cream
1 1/4 cup flour
1 tsp baking soda
2 tblsp sugar
a pinch of salt

1. In a large bowl measure out the ice cream and pop it in the microwave for about 30 seconds. Take it out and let it sit out.
2. In another bowl sift out the flour, baking soda and salt. Add the sugar to it.
3. With the help of a spoon, squelch the ice cream till it forms a smooth paste. Add in all the flour mix and whisk in well.
4. Pour into a greased loaf tin and bake for about 30 minutes at 180 degree centigrade
5. Serve warm with some jam.

And don’t forget to take part in the Cookaroo and Philips contest to win a Philips Rice Cooker. Click here for more details. 

Festival Review I Rivaayat-e-Rampur at threesixtyone at The Oberoi, Gurgaon

Last month, the Oberoi group of hotels started a movement of sorts called Rivaayat. Or quite literally, the revival of tradition. The forgotten food of the past, that's what they are aiming at reviving. This festival is a pan-Indian journey, through the year. Last month I'd been to the Rivaayat at The Oberoi New Delhi. And this time around it was The Oberoi Gurgaon turn.

The Rivaayar-e-Rampur which is on at the hotel till March 5, is the brainchild of Osama Jalali and his mother Nazish, who are bringing back the glorious food from Rampur, UP. I've sampled their delicious cuisine at Ssence when they did the Shahjahanabad ki Sair and it was mind blowing. You can read all about that here.

This time round, it was all about the amazing company and the beautiful setting. Sitting down for the first-ever Chef's Table at the deck at the Oberoi, it was definitely an afternoon to remember. 

The tasting menu was extensive.And we started our meal with the Dahi Phulki, which was way to flat for me.  Then came the  Shammi KebabSeekh Kebab Kacche keeme ki Tikiya Aloo palak ki Pakodiyan and  Kathal ki Shammi. Of the the kathal ki shammi was hands down the favourite. Beautifully spiced with a glorious melt-in-the-mouth texture made it the best starter on the table. 

For the mains, out came the Saag Kofte Urad ki Daal Gosht, Chicken Qorma, Aloo GoshtMasale ki Machli,  Hari Mirch Qeema,   Mutton kade masalon ka stew and Mutton stew. You can just about imagine the disbelief at the amount of food! My favourite for the afternoon was both the mutton kade masalon ka stew and the mutton stew. I loved how the sweet onions in both the stews made them so deliciously light on the palate. And somehow I could crave was some more the two. But the best was yet to come.

Urad Ki Safed dal dry Urad ki Kali dal with sukhi Methi, Karele ki chidiya, Laute palaute and the arvi masale ki was served under the vegetarian umbrella and I have to same the Karele ki chidiya was extraodinary. Filled with a masala that included fennel, this was a definite delight. 

The biryani, the khichadi and then the piece de resistance - the khichada was brought out. I love love loved the Khichada, for me this was the dish that saved the same. A beautifully fragrant combination of mutton and lentils served with a whole lot of accompaniments including fried onions. lemons and green chilli, it was as if I had died and gone to heaven. I licked my bowl clean, and then looked around to get another helping.

The meal ended with some Aloo Ka zarda and some Gulathi. Both delicious desserts and were a great end to a meal that had been dissected, discussed and devoured. 

I really enjoyed my afternoon. If I have two suggestions for Rivaayat  it's this - go easy on the salt, and make a smaller tasting menu - but all in all, what a commendable effort.  I can't wait to go try the next one.