Norwish Recipes

I can't wait to post today's recipe! It's a perfect no-sugar Halloween (or Fall) treat! Truly delicious and I'm craving one right now. Happy Halloween! Honey Caramel Apples Printable Recipe INGREDIENTS: 4-6 crisp apples (I like golden delicious) 1 Cup raw honey 1 Cup heavy cream 1/4 tsp. salt 1/2 tsp. vanilla extract Sprinkles, cookie crumbs, chopped nuts, etc. DIRECTIONS: First put the apples in the fridge to chill while you are making the caramel. In a heavy saucepan over medium heat, combine honey, heavy cream and salt. While it is heating, whisk together the mixture until combined and then bring to a rolling boil. Reduce heat until the mixture reaches a simmer (it is still bubbling but not splattering all over). Stir and scrape sides of pot down occasionally. Keep heating until the temperature on a thermometer inserted in the sauce reaches 260 degrees (this may take about 30-45 minutes).  While caramel is cooking, prepare apples by washing and drying them completely...

My mom makes the best egg/veg noodles....yes she does...I have never had better noodles even at any of the best Chinese restaurants in Bangalore (not exaggerating)   Moms noodles were pretty popular in college.........I remember taking it to college one day,and my friend Vidhya just could not wait to open it at lunch time.......we opened the lunch box eagerly,we just had two bites and to our horror the whole box toppled and fell on the floor..........I can still remember Vidhya's expression ,it was like the biggest disaster ever.........Both of us were just staring at the noodles on the floor,we were mourning for it...........For a minute I thought Vidhya might just pick it from the floor........Thank god she did not :) Ingredients  Print this recipe 2 packets egg or plain noodles 2 medium carrots (finely sliced) 1/4 kg beans (finely chopped) 1 capsicum (finely sliced) pepper and salt to taste 3 tbsp soya sauce or more 1/4 cup spring onion (chopped) 3 tsp vinegar 1/4 cup ...

During one of my yes-I-sometimes-eat-sugar  days recently I read these words on the back of a nestle candy bar: Good Food, Good Life .  What do you think? Does Nestle candy bars hold access to a good life within their packaging? Here's my thoughts: In one sense, they've got the statement right. Good food is part of a good life. True. Fact. Yes. But what they are implying is all wrong. While Nestle candy bars are good, they are not the kind of good food that brings good life. Here's a few things that I've discovered what truly good food is and what it is not: Good food does not come in a package or sit on a shelf. Good food is purposefully prepared.  Good food is best when shared with people you love. And...here's my favorite of all: Good food nourishes the body and delights the soul. Think back to the last time you've experienced truly good food. Can you remember how it was served, the people that prepared it, or who you shared it with? Did it nourish you, ...

There's something wonderful about fall. The smells, the crispness in the air, the sound of crunching leaves under your feet.  I love it all.  And I love the tastes of fall. Juicy crisp apples, pumpkin-flavored muffins, cookies, or breads, warm soups, and savory comfort foods. Here's a recipe that I love that just shouts "I'M A COMFORT FOOD" whenever I eat it. Melt-in-your-mouth tender, seasoned chicken that is perfect accompanied by squashy or potato-y side dishes. Of course (you may know this by now) I love this dish made in the pressure cooker. Talk about wonderful. Truly. But don't worry if you don't have one. You can make it in the crock pot and it is also amazing. I've included both recipes for your enjoyment and delight.  I hope you're enjoying the season. Happy Harvest. Seasoned Whole Chicken {Pressure Cooker Method} Printable Recipe *Serves 4-8, depending on the size INGREDIENTS: 1 whole chicken (2-5 lbs.) 2 Tbsp. olive oil Seasonings of yo...

Last but not least....Herbed Garlic knots..... In the end...what tired me was the kneading....Chef Vinesh is particular about kneading till perfection...(this was when I backed out from the bread making course :). All together an awesome course and worth every penny.....you get your own workstation and a course completion certificate and I got to make a lot of good friends who share the same passion.....the only complain few of us had was.....there were no chairs.....we had to stand throughout...to which Chef Vinesh rightfully said...... "A chef never sits"......Amen to that :)

Very simple dessert.....blend of  yogurt, milkmaid and cream and vanilla baked in a water bath and served with strawberry coulis. It tasted like dense vanilla shrikhand......out of 5 dishes that I learnt at Lavonne, I have to say this was my least favorite......but my family enjoyed it.........maybe I prefer lighter desserts like Vanilla Panna cotta . Recipe for Strawberry coulis 1 cup Strawberries, chopped 1/2 cup Sugar 1 tbsp lemon juice Cook the strawberries with sugar and lemon juice, bring to a boil. Serve as it is when cooled or puree in a blender, strain , cool and serve.Can be stored in a sealed container up to a week in refrigerator.   

Hmmmmm..............I have nothing to say. Ingredients Print this recipe 450 grams minus 4 tablespoon All purpose flour (maida) 4 tbsp Gluten Powder(optional) 1 tsp Sugar 1 1/2 tsp Salt 7 grams Yeast 325 ml lukewarm Water (little more if required) Method I have used bread flour for this recipe, you can use all purpose flour just by skipping the gluten.To make bread flour - from 450 grams of all purpose flour remove 4 tbsp of flour and replace it with 4 tbsp of gluten. Sift flour,gluten and salt into a bowl (if you think your yeast is very reliable you can go ahead and mix the yeast in the flour and make a dough using the water.....otherwise follow the next step)  In a bowl combine lukewarm water sugar and yeast and mix. Keep in a warm area for few minutes. Once you see the bubbly froth in the yeast water mixture pour into the sifted flour and stir with your hands until it leaves the side of the bowl.(add little water if required) Transfer the dough onto a clean surface and knead fo...

Soft sponge cake soaked in syrup and layer with fresh cream and topped with fresh fruits.....At  Lavonne  we made this with egg less sponge cake....but I have used this  recipe .....very refreshing dessert. Chef Vinesh topped the cake with beautifully carved fresh fruits.....mine looks more like a scene from the game.......Fruit Ninja.

This is the first year we've grown tomatillos in the garden. And I've wondered how we've survived all these years without these delightful vegetables. They are so fun to grow (and really quite easy). The main thing you have to remember when growing them is that you can't just grow one plant; you need at least two to pollinate. I love watching them form. They start out as hanging Chinese lanterns with the papery shell and then the vegetable forms inside. It's amazing. It's been fun this harvest season to find recipes to put these cute little guys in. I've loved adding them to my fresh salsa recipe . It sends it over the top!  Last week after the first light frost I was surprised to go out to the garden and even though the tomato plants were all dead, the tomatillos had survived. They seem a little more frost tolerant than tomatoes, which is awesome. I picked a bunch of tomatillos and some peppers from our garden and made this yummy chile verde.  I love the fr...

Chef Vinesh is 'THE' man of Lavonne......Young ,talented and super witty and its a pleasure learning under him....looking forward to more classes... I had once declared in one of my old posts that ....ME......self proclaimed lazy......would never attempt to make puff pastry sheet from scratch....well guess what.....I proved myself wrong. Thin layer of puff pastry sheet (made from scratch....mind it) topped with yummm almond cream which is topped with  apple or pineapple cooked in caramel syrup and finished with another layer of puff pastry sheet (mind it).....and baked to perfection......awesome awesome awesome... Want the recipe?........Visit  Lavonne .

I read somewhere.."I would rather do nothing and be happy than do something I know I don't love " . ......and I am sooooo loving this. I love to bake.....you give me a choice between making a simple meal of dal and rice or bake a cake....I would without a doubt on my mind.....bake a cake....I would go to an extent of baking two cakes just to make my point that I rather bake.....for me the end result of baking is the most satisfying feeling ever.. I have been wanting to do a baking course for a very long time.....not coz I don't know to bake , I just wanted to learn more and that is when I  came across  Lavonne Baking Academy .....I was so excited looking at their website that I wanted to do every course that they offered.....I did not waste any time.....my husband always says that my attention span does not last for more than 5 seconds.....so I left immediately to Lavonne which is in domlur.....The whole place excited me.....I felt like I was in my comfort zone. After...

Last week I shared some tips on  how to peel a winter squash . As I've mentioned before, winter squash are wonderful foods to grow in the garden because they will store so well all winter long. We usually pick them just before the first frost and then cure them in a warm place for a couple of weeks (many of them sit around our house as fall harvest decorations...). Then we put them down in our basement and they store well for at least 6 months. As I mentioned last week , we had a few squash from last year's harvest last a full year! That's the longest we've ever had them last. When we're ready to use one, we like to use the whole thing because that is being frugal. But often they are too big to eat in one or even two meals. One great thing that you can do with the rest of the squash that can't be used immediately is to freeze it in cubes. It's nice to have frozen winter squash cubes for dishes like: Roasted Seasonal Vegetables , Roasted Winter Squash Cubes ,...

Last week I shared with you some tips on how to peel a winter squash . Today I'm going to share a simple side dish that you can make with those peeled winter squash cubes. This is a simple recipe, but can be adapted to your family's own liking and tastes by changing the seasonings. I love roasted squash. It's simple, healthy, and delicious, and one of my favorite ways to eat squash. A great side dish that can accompany almost any fall or winter meal plan. I have to be honest and tell you that I haven't always enjoyed eating squash. But I've learned that if you cook it right, it can taste delicious. And this is one of my very most favorite ways to cook it. Something about the roasting process brings out such a wonderful flavor. And the texture is wonderful too. And if you need even more encouragement, read how healthy squash is for you in my previous posts introducing you to  Hubbard  and  Sunshine  squash. Learning about how healthy winter squash is, can really moti...

These are super simple choco chip cookies........perfect treat for kids and...... ME......don't forget to add loads of chocolate chips. Print this recipe Ingredients 8 tbsp Butter (113 grams) softened 1//2 cup Icing Sugar 1/4 tsp salt 1 tsp Vanilla essence 1 1/4 cup All purpose flour 1/2 cup or more Semi Sweet Chocolate chips  Method Pre heat oven to 170 Degree C. Line baking sheet with baking paper and keep aside. Beat together 8 tbsp butter ,icing sugar, vanilla and salt for 2 minutes on high speed with a hand electric mixer or a whisk. Add the flour and beat on low speed and then increase to medium high. Fold in the chocolate chips. Using a small cookie scoop or in my case 1 tsp measure , heap the cookie dough in the spoon and roll the dough into balls, and place 1 inch apart on a baking tray. Bake for 9 to 10 minutes, remove from the oven and flatten the cookie slightly using back of a small rounded measuring tsp. Pop the cookies back into the oven and  bake for 7 to 9 min...

I mentioned that we harvested the squash last week. Along with the potatoes and tomatoes. Here's a picture of them. Please pardon my shadow in the background. :) Yes we pick the green tomatoes too; they will ripen in our basement during the next couple of months.  Have you ever tried to peel a winter squash and ended up giving up after a few minutes? Winter Squash are wonderful, but they can be difficult to peel. That hard outer core is what makes them store so long, but it's hard to get through it when you're ready to eat it. Today I'm going to give you a few tips that may help you next time you need to do it. How to Peel a Winter Squash Printable Tutorial Step 1: Break into it. Now this is often easier said than done. Some squash are easier than others. With many squash you can just use a knife to cut it open, but others will give you a harder time. This is a picture of a Hubbard Squash that I was trying to cut into cubes. Its skin was so tough (even after being in my...

The bulk of our harvest came in a few days ago so I'm starting to see the light at the end of the tunnel. We had a light frost and decided just to go ahead and harvest everything. It was actually a pretty meager harvest this year. We had a lot of rain in August that shortened our growing season a bit. But, thankfully, we'll still be eating plenty of squash this winter. Funny enough...I still have one squash that we grew last year that has lasted this entire time (amazing, huh?). I love growing and storing winter squash. They have amazing storage capacities. And speaking of winter squash, one of the winter squash that we love growing is spaghetti squash. I love using spaghetti squash as a healthy (and gluten free) substitute for spaghetti noodles. This is another delicious dish that I discovered last year to add to our spaghetti squash dish repertoire. It is so yummy and satisfying and the colors are beautiful. The perfect fall dish. Spaghetti Squash Carbonara Printable Recipe *...