Peach Cobbler | Baking

Summertime is not just about Mangoes and Water Melons, it is also all about stone fruits from cherries, to apricots, to plums and my favourite Peaches ūüôā

The juicy sweet fruit is typical of summers and always always remind me of the mountains. So with peaches in abundance at home nothing better than creating a dessert. Peach Cobbler !! Yes finally and that too in my cast iron skillet. Yes I’m showing off !! One look at it, and you’ll agree it is a thing to show off !! Ever since I started blogging and cooking I saw a lot of recipes being cooked in a cast iron skillet. I wanted it forever. A few months back a friend coming from US was kind enough to carry it for me (inspite all the weight of the skillet) all the way from there, but I got a chance to use it only now ūüôā

So coming back to the Peach Cobbler, a cobbler is a dish usually consisting of a fruit as a filling with a crumbly topping. It can be baked in a skillet or any oven proof dish. I’ve made my cobbler in my cast iron skillet, you could also use a pyrex. If not baking in a skillet, please see the notes at the end of the recipe.


For the filling:

1 kg Fresh Peaches, Peeled and sliced

3/4 cup sugar

3 Tbsp Cornflour

3/4 cup butter

For the crumble:

1 cup all purpose Flour

1 tsp Baking Powder

1 cup Sugar

1 cup Milk

4-5, 1″ cubes of butter


1. Preheat oven to 180 degree C.

2. Wash and peel the peaches. Slice them. 

3. Sprinkle the sliced peaches with sugar and cornflour and set aside.

4. In another bowl, mix together flour, baking powder and sugar. Whisk well. 

5. Now add milk to the flour-sugar mix.

6. Place the skillet on the flame, and melt the butter in it. Add the sliced peaches. Mix well.

7. Now add the flour-sugar-milk mix to the skillet and stir till well combined. 

8. Now transfer the skillet into the oven. Top with the cubes of butter and let it take for 45 minutes to an hour.

9. Remove from the oven. Serve with whipped cream or ice cream.

1. If you are not baking in a skillet, just melt the butter in a pan, pour into your baking dish, add the peaches and pour over the flour-milk mix in it and set it to bake.

2. Peach Cobbler can also be made with canned peaches. For those times when you crave a peach cobbler when these beauties are not in season. Though fresh peaches are any day better.

Happy Baking !!

Rustic Strawberry Galette

How we in Delhi keep trying to hold on to dear Winter !!! It’s officially spring time now but I want to still feel like we are in the last lap of winter.

I still refuse to put away my winter clothes…still continue wearing black and still make desserts like a Galette, otherwise perfect for a winter night (not that you can’t have it otherwise).

Not until recently I discovered the super simple Galette. A lovely rustic pie made without a pie dish !! Yes you read it right…a pie without a pie dish !! Like pies a galette can be either sweet or savoury. The filling is placed directly on the rolled out pastry the sides are folded up around the filling and baked on a baking try.

Why I say that galette is a winter dessert because it is a rich dessert best served warm !!

With¬†strawberries¬†in¬†abundance¬†at this time of the year I could not think of a better flavour. While I hate (yes I know it’s a strong word and yes I mean it) the synthetic strawberry flavour in jams, sauces, ice creams and the likes, I love fresh strawberry.
Strawberry and cream, ice-cream with actual strawberry pulp, strawberry cheesecake, or a home made strawberry compote….oh I can just go on and on and on….
Hence the Rustic Strawberry Galette !!

Recipe – Rustic Strawberry Galette


Makes 2 galettes of 6″ each

For Shortcrust Sweet Pastry

225g All purpose flour

150g Butter – cut into 1 cm x 1 cm sized cubes and chilled.

1 Egg

2 tbsp Castor Sugar

2-4 tbsp Chilled Water (if required)

1 Egg for Egg-wash

For the Filling

2 cups Fresh Strawberries, hulled and halves or quartered depending on the size of the berries.

1 tbsp Cornflour

4 tbsp Dark brown sugar

1/2 tsp Cinnamon powder

Directions for the Pastry

1. Sift together the flour and the castor sugar.
2.  Intermittently blitz the flour-sugar mix with chilled butter in the food processor, till the mixture looks like bread crumbs. Do not over do it. We do not want the temperature of the mixture going up.
3. Add the egg. Blitz a little more.
4. Take out the dough in a large bowl and just bring it together with your hands. Do not kneed. Add a tablespoon or two of chilled water, only if required. Make a nice big ball, wrap in cling film and chill in the refrigerator for atleast 30-40 minutes.
Directions for the Filling
1. While the pastry is getting chilled in the refrigerator, in a bowl mix strawberries, brown sugar, cinnamon powder and cornflour. 

Directions for Assembly

1. Line a baking tray with parchment.
2. Take out the pastry from the refrigerator.
3. Take 2 sheets of cling wrap and place the pastry dough between them.
4. Using a rolling pin, roll out the dough.
5. Carefully pick it up along with the lower cling wrap sheet and invert it on the baking tray.  Peel off the cling wrap.
6. Now place the strawberry filling in the centre of the rolled out pastry sheet and fold up the sides around the filling.
7. Brush the pastry with egg wash.
8. Bake in a preheated oven at 180 C for 45 minutes.
9. Remove from the oven, cool on the cooling rack (along with the parchment) and serve.


1. Rolling out pastry between 2 sheets of cling wrap makes it easy to roll and  handle while placing on the baking try. There are no chances of it falling apart while you are placing it on the tray.
2. we use cornflour in the filling so that the strawberries do not become too runny when cooked.
3. Serving Suggestions: 
    a) Warm, as it is.
    b) Serve warm with ice cream or whipped cream. You could even try mascarpone cheese alongside.

Happy Baking !!

Marbled Lemon Cheesecake

Freshness for the fresh new beginnings !!!! Welcome 2013.

My mother in law makes a Lemon Biscuit Pudding which KJ completely loves and has been wanting me to try it out for a while, however I’ve never gotten around making it.
While blog hopping the other day, I came across this amazing recipe for a Lemon Marble Cheesecake. It caught my fancy and made it to the top of my ‘To Try’ list….
Unlike my other cheesecakes, this one is a baked one. It turned out to be light, beautiful and refreshingly delicious.
Luckily so, only 2 days before I came across this wonderful recipe, I had made Lemon Curds at home to try out Lemon Tarts, but the cheesecake took the cake !! ūüôā
Before I could say ‘Baked Lemon Marble Cheesecake’, the cheesecake was gone…..The family loved it and many more can’t wait for the next batch to turn up…..
It’s a winner for all seasons !!

Hope you enjoy making this as much as I did….

Marbled Lemon Cheesecake
Adapted from:
For the base:
1 1/3 cups crushed graham cracker crumbs (I used my regular base  Рa mix of goodday and marie biscuits)
1/3 cup sugar
1/8 teaspoon salt (I omitted this because i used salted butter)
5 tablespoons melted butter
For filling:
3 (8-oz) packages cream cheese, softened – (About 230 g. I used homemade cream cheese).
3/4 cup sugar
3 large eggs
3/4 cup sour cream (I used Amul Cream. Since there is enough tartness in the lemon curds, regular cream would balance it out)
1 teaspoon vanilla
For the base: 
Preheat oven to 350 degrees F or 180 degrees C. 
Stir together the crushed biscuits and melted butter. Press into a 9-inch springform pan. Bake for 10 minutes; cool on wire rack.
For the Cheesecake: 
1. Reduce oven temperature to 300 degrees F or 150 degree C. 
2. In the large bowl of a standing mixer, beat together cream cheese and sugar until light and fluffy. 
3. Reduce speed to low and beat in eggs, one at a time, until incorporated. Beat in cream and vanilla.
4. Pour two-thirds of the cheesecake batter onto the base, and top with half of the lemon curd. Swirl gently with a knife. Top with remaining cheesecake batter and lemon curd, and repeat swirling. 
5. Bake in centre of oven for 45-55 minutes, until set (centre may still jiggle a bit, it will firm up). 
6. Cool completely before serving.

Recipe : Fresh Lemon Curd

Adapted from


4 Lemon, zest and juice
110g unsalted butter, cut into pieces
4 eggs, beaten
450g fine granulated sugar


1. Set a fine strainer over a medium bowl, then set aside. 
2. In a medium sized saucepan whisk together the grated lemon zest and juice, sugar and eggs until incorporated and the sugar has dissolved.
3. Place the saucepan over medium heat and gently cook the mixture, stirring with a wooden spoon, until steaming. Make sure the curd does not boil. Stir frequently and continue to cook until the curd has thickened and the curd coats the back of the wooden spoon Рapprox 3-7 minutes.
4. Take the curd off the heat and then add the butter, stirring to incorporate it to the curd. Pour the curd mixture through the prepared strainer to make sure there are no lumps in the lemon curd.
5.  Pour into warm sterile jars , cover and seal. Allow to come to room temperature, then refrigerate.
Happy Baking !!

Cinnamon Rolls to mark the end of 2012

The last post for the last day of this year.
A roller coaster year that this has been, it’s had its Ups and Downs and Happiness and Sorrows….Its cold and warmth…Its surprises and disappointments….. overall an eventful year !!
A year of¬†realisations and learnings…..a year of growing up……a little more !! A year of promises kept and promises broken….
A year in a lifetime and year of a life well lived……
So what better way to celebrate life lived in this year, than with a batch of warm freshly baked Cinnamon Rolls.

A perfect tea-time enhancer, these aromatic cinnamon rolls fill the atmosphere with their sweet, spicy aroma bringing smiles to anyone’s face.

I’ve been putting baking these rolls on a¬†back-burner¬†for a while..another one of those dishes that intimidate me, but finally I mustered all my courage yet again and dug deep into my flour sacks to bake this aromatic yeasty dough !!

Cinnamon Rolls

1 cup warm milk (45 degrees C)
2 eggs, room temperature
1/3 cup butter, melted
4 ¬Ĺ cups all purpose flour
1 teaspoon salt
¬Ĺ cup white sugar
2 ¬Ĺ teaspoons dry active yeast
1 cup brown sugar, packed
3 tablespoons ground cinnamon
1/3 cup butter, softened
1 (3 ounce) package cream cheese, softened
¬ľ cup butter, softened
1 ¬Ĺ cups confectioners’ sugar
¬Ĺ teaspoon vanilla extract
1/8 teaspoon salt

1. Place flour, yeast, salt and white sugar into your mixer or bowl. Mix together.
2. Add milk, eggs and butter to mixture and mix until combined. If you are using a regular bowl, remove the dough from the bowl and knead it on a floured surface for 5 minutes. 
3. Place dough under a large bowl and let it rise for about 20 minutes, or until it has doubled in size.
4. While dough is rising, in a small bowl, combine brown sugar and cinnamon.
5. On a floured surface, roll dough into a 16×21 inch rectangle.
6. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls.
7. Place rolls in a lightly greased 9×13 inch baking pan.
8. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F.
9. Bake rolls in preheated oven until golden brown, about 12-15 minutes. 
10. While rolls are baking, beat together cream cheese, ¬ľ cup butter, confectioners’ sugar, vanilla extract and salt.
11. Spread frosting on warm rolls before serving.

Happy Baking !!!