Category Archives: Tart

Eggless Apple Tart The Novice Housewife

Oh blog, how I missed you!

I really loved every part of my cake decorating course except for the traveling (that was the worst part- 2 hours bus ride one way was just way too much for me). But now I cant wait to get back home, which I’ll be in another three days *doing a happy dance*. And to be very honest I missed blogging, (the whole setting up and photographing for the blog included) and the blogging world in general with all its talented people. I missed it all! I missed you all!

Besides the traveling (which, as mentioned before, I hated), the course was all that I hoped it to be. I am still not perfect but I learnt a lot in the past two months and met a bunch of gifted people and am so glad I finally decided to do this course. I had mentioned in my previous post that I was intimidated by my classmates but as someone pointed out in one of the comments on that post that its a blessing since I get to learn not only from the teachers but from my course mates as well, that’s exactly how it turned out to be. I am so blown away with the talent that my friends from class have and its great that I got to be in the company of such brilliantly talented people.

I will be sharing pictures of what I did in my course and then some of my stay in Canada soon, but today I wanted to share the recipe of this eggless apple tart that I made yesterday. Just because its that good. And good things should be shared ASAP.

Read More →

Momofuku Milk Bar's Crack Pie The Novice HousewifeMomofuku Milk Bar's Crack Pie The Novice Housewife

After a long time I am posting something for Daring Bakers’ (I was kind of scared I’ll be kicked out of the group since I missed so many of the previous ones but luckily that did not happen).

And am I glad that I did not miss this one. Because these Momofuku Milk Bar’s Crack pies are freakishly good….and addictive! I had the hardest time restricting myself to one piece. But restrict I did ( yup, sometimes my will power amazes me) and took a few pieces for my friends and packed the rest for one of V’s colleague.

Rachael from pizzarossa was our lovely June 2013 Daring Bakers’ host and she
had us whipping up delicious pies in our kitchens! Cream pies, fruit pies, chocolate pies, even crack
pies! There’s nothing like pie! :)

Read More →

Since the world doesn’t seem like it’s ending today, and since the in-laws are at work and the husband is at the dentist, I figured its the best time to sit on the computer and post something on the blog that has been neglected for far too long now. Its been almost two weeks since my last blog post, but with my current schedule of traveling, socializing and erratic net connections, I just haven’t been able to find enough time to devote to the blog.

Today, too, its going to be a quick post. Kind of befitting the recipe that I plan to share. I have, in the past, shared a recipe for homemade puff pastry. And also made mille feuilles and aloo puffs with homemade puff pastry. But, sometimes certain situations arise where your mom invites some guests over and swears there’s store bought puff pastry in the refrigerator and asks you to make the mushroom tarts you constantly rave about, only to see that the puff pastry she so confidently had said sits in the refrigerater is actually a packet of phyllo dough. The phyllo dough is then used to make some channa dal cocktail samosas by one of the three cooks in the house leaving you, the blogger (who your mom has, of course, bragged about to the guests), to think of an alternative way to shine. True story.

Its situations like these that this rough puff pastry comes to your rescue. And you will be pleasantly surprised by the flakiness you can achieve in just a matter of few hours, as opposed to the waiting and turning and folding of actual puff pastry that takes two days to get the desired result. Of course if you want to be all professional about it, the real deal puff pastry is the way to go. But if you are short on time this rough puff pastry recipe is the ticket.

Read More →