Creamy Spinach, Mushroom and Corn Tart.

Creamy Spinach, Mushroom and Corn Tart.

Yello people! ๐Ÿ˜€

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So, remember I’d spoken about my ice-cream machine last post? Yeah, well, turns out the machine was jinxed after all! I tried making a lime sorbet almost like 3 times and spent nearly 50% of my pocket money on the ingredients and the result was still a sloppy liquid! ๐Ÿ˜ฆ

Ummm, yeah I did waste a hell lot of money on the machine and the saddest part is I’m not gonna be getting a refund! How is this even possible! How did I fall into the online trap!??

PS: Remind me to never order stuff online! -_-

Trust me though, when I say that I am gonna have sorbet, frozen yogurt and ice cream recipes! We shall do it the old fashioned way!

No harm done there! ๐Ÿ˜€

Creamy Spinach, Mushroom and Corn Tart.

Besides, I wanted to do a little savory something for the blog today! I mean, I ABSOLUTELY L-O-V-E desserts but then you know, sometimes, a little tingle of spice on the tongue is an amazing, sensational feeling!

Alright, this might remotely sound like I’m boasting or something, but trust me that is not the least of my intention! But, this tart was soooooooooo super gorgeous, YOU SIMPLY HAVEEEEEEE TO TRY IT! I mean, seriously, my mom isn’t much of an eater. She loves her traditional Indian fare and an occasional handful of Lay’s.

But, this was the first time, she actually ate 2 large slices of this tart! And trust me, it was over within 30 minutes! ย F-L-A-T!


It was that good!!!!! *_*

Creamy Spinach, Mushroom and Corn Tart.

So, the first thing you need to know is how to make this filling! It’s super easy!!


All you need to do is, roughly chop some spinach, slice some mushrooms and take a handful of corn and keep it aside.

Slice some onions, chop some garlic and saute lightly in a pan containing hot oil. Add some crushed pepper, mixed Italian herbs and some chilli flakes. Also add some salt and paprika powder.

Tip in the corn first, saute for about a couple of minutes and then add the mushrooms. Stir for about 2-3 minutes and finally add the spinach. This is what your veggies will look like initially:

Creamy Spinach, Mushroom and Corn Tart filling

Cook for more 2-3 minutes until your spinach is completely wilted!!!!

Like this:

Creamy Spinach, Mushroom and Corn Tart filling

So, that is it!!!!! And you do not really need a fixed recipe for the filling! That’s the best part about cooking as opposed to baking, I feel! ๐Ÿ˜€

You need to keep tasting and adding as per your likes and taste!

If you ask me,

I used

1 large onion

4 cloves of garlic (YES!!! I LOVEEEEE the flavour of garlic in my food!!!!!)

1 tbsp chilli flakes

1 tbsp mixed Italian herbs

1 tsp paprika

1 1/2 tsp crushed pepper

salt as per the taste

a handful of corn

6 button mushrooms sliced

1 bundle of spinach roughly chopped


160 gms all purpose flour

80 gms butter

1 egg

1 tbsp cold water

salt and pepper


The filling recipe mentioned above

100 gms cottage cheese cut into squares (If you cannot find cottage cheese, you can use any other variety that DOES NOT melt)

200 mls cream

2 eggs

pepper, mixed herbs and chilli flakes as per taste


Make your shortcrust pastry first. Rub together the chilled butter into the flour and the spices until the mixture resembles breadcrumbs. Add the egg and combine to form a dough. DO NOT NEED IT!

Add a little cold water if you find it difficult to combine into a ball or the mixture looks extremely dry!

Wrap in the cling film and chill for about 30-45 minutes.

In the meantime, prepare your filling and leave it to cool thoroughly at room temperature.

Dust your worktop with flour and roll out your pastry. Preheat your oven to 180 degree Celsius.

Line the tart tin with this pastry and poke holes with a fork.

Bake blind in the oven for about 20-25 minutes. To do this, simply use a foil paper and load it with beans and place this on the tart so as to avoid the puffing of the tart while baking in the oven. In the last 5 minutes, get the beans out.

Leave your tart pan to cool.

This should take about 15-20 minutes.

Meanwhile, Beat in the eggs into the cream and set aside.

Add your filling to the tart, place the cubes of cottage cheese and pour the mixture of cream and eggs.

Bake in the oven at a 180 degrees Celsius for about 30-35 minutes or until the sides have browned well.

Take it out of the oven and let it cool for about 10-15 minutes.

Remove from the pastry case and cut slices and serve warm!!! ๐Ÿ˜€

Creamy Spinach, Mushroom and Corn Tart.

If heaven had a taste, I’m sure this would be it!!!

I hope you’re gonna try this ! ๐Ÿ™‚

Have an amazing weekend! ๐Ÿ™‚


Cherry Pie Bars with Streusel Topping

cherry pie bars with streusel topping

Hello lovelies,

SO, I know it isn’t Sunday yet, but I have absolutely nothing to do right now.

I am bored, it’s raining, the television antenna is unable to attract any signal ๐Ÿ˜ฆ , the murder mystery I’m reading is getting too creepy to handle.

Did I mention I am bored?


So, with nothing better to do, I was like – Hey, I have a food blog that I write yeah? Why not update that for a change?

Besides, I have a long morning planned with my bestie.

Ahhh nothing special, just you know going to the cinema and grabbing lunch at McDonald’s. The perfect day out for two weirdos like us anyway! ๐Ÿ˜€

Speaking of McDonald’s,

Just 2 days ago I had a lecture in college about Brand Building .

Yes – I’m a final year Media Student! ๐Ÿ˜›

So, we had this professor who came over and told us a lot of interesting stories about various brands. It was interesting, but if you ask me honestly?

My attention span is shorter than a mushroom (if that even makes any sense)

All I could think of was food.

Yes, every time the professor spoke about a burger, I could hear my stomach rumbling.

I willed it to stop, but hey…

You know my relationship with food, don’t you?! ๐Ÿ˜‰

cherry pie bars with streusel topping

So, after a while, I just blocked it out and concentrated on what matters most – FOOD! ๐Ÿ˜€

Needless to say, the minute the lectures were done, I rushed out to give my tummy some good time! haha!! ๐Ÿ˜€

And, obviously, once I was home, I made these beauties!


These can be considered semi – healthy.

Yes, they totally can.


Because the streusel topping is made from whole wheat! ย ๐Ÿ™‚

So, there is absolutely no harm in popping 2 or 3 of these at a time.

Besides, its dessert! Everyone loves a nice crunchy yet soft and gooey bars!

You also need some cherry pie filling. You can use store-bought or make a delicious batch at home.

All you need to do is boil equal parts sugar and water along with some cornflour and some pitted cherries!


YES!!! THAT IS IT!!!!!!

cherry pie bars with streusel topping

You can store it in the fridge for a maximum of 2 days. But if you ask me honestly, I really don’t think it’s going to last that long!


So, I’m sure you’ve been waiting for the recipe and I am not going to delay it! ๐Ÿ˜€


Cherry Pie Bars with Streusel Topping

cherry pie bars with streusel topping



For the Bars:

50 gms butter

110 gms sugar

140 gms flour

1 egg

vanilla extract

a pinch of salt

a handful of flaked almonds

100 gms cherry pie filling

For the Streusel Topping:

100 gms brown sugar

100 gms flour

50 gms chilled butter

1-2 tsp cinnamon powder

1 tbsp cold water



Cream the butter and sugar till pale and fluffy. Gradually add a beaten egg. Add the vanilla extract and flaked almonds and mix well. Fold in the flour gently.

Pour it on a greased brownie pan and add the cherry pie filling over it.

Coat it generously with the streusel topping. For this, lightly mix the butter along with flour, sugar and cinnamon powder till they begin to resemble breadcrumbs. add a touch of chilled water if the mixture gets to dry.

Once the pan is ready, pop it into the oven which has been preheated to a 180 degree Celsius and bake for at least 30-35 minutes.

Let it sit for 10-15 minutes on a wire rack before cutting it into squares and having it with your tea.

Enjoy! ๐Ÿ™‚

How to Make Self-Saucing Dark Chocolate Brownies {From a Cake Mix}

self saucing dark chocolate browines

So, did I mention how I am absolutely IN LOVE with the weather?

๐Ÿ˜€ ๐Ÿ˜€ ๐Ÿ˜€

OH-MI-GOD! It’s been raining non-stop for the past 2 days and its gray and cloudy and dark and wet and COLD!!!!

No more heat and no more sweat! ๐Ÿ˜€

It’s like the best thing!

I have a friend who absolutely hatessssss it when it rains! And I keep teasing her about it!

But hey, I’m a monsoon baby! So it is customary that I have a soft spot for the rains!

I dunno if its just me, but I love to indulge in chocolate when the weather’s nice and cold!

self saucing dark chocolate browines

Also, this week was the most grueling one!

I had ordered an ice cream maker online (with my first salary every! YAY!!! :D)

and I was told that It would get delivered by like 14th ! Waiting for 7 days at a stretch to see that gleaming white beauty?


Not an easy task at all!

So, it was 14th and I was anxious! But when it was past 4 pm, I realized something’s wrong and decided to check the delivery status online!

Imagine my horror when the status said DELIVERED – 11TH JUNE!

My instant reaction???

WTF!!!! ๐Ÿ˜ฎ

When did this happen! And after about a million calls to the courier company, my parcel was delivered by noon the next day!!!

Turns out they FORGOT to deliver the package and posted the status BY MISTAKE!


So anyways, now that you know my ice cream maker’s home, recipes for ice creams, fro-yo and sorbets are not very far! ๐Ÿ˜‰

Just saying!!!

But for now, I present Self-Saucing Dark Chocolate Brownies {From a Cake Mix}

self saucing dark chocolate browines

These beauties are just GORGEOUS!!!!

They’ve got a crisp top, a dense, fudgy interior and no points for guessing – a thick delicious chocolate sauce oozes out as you bite into them!

If heaven had a taste, I’m guessing this overload of chocolate would be it!

So, here’s how I made this.

How to Make Self-Saucing Dark Chocolate Brownies {From a Cake Mix}



For the Brownies:

400 gms cake mix

1/2 cup melted butter

2 large eggs

1/3 cup melted dark chocolate

8 tbsp water

For the Chocolate Sauce:ย 

1/2 cup hot boiling water

1 tbsp cocoa powder

1/2 cup brown sugar



First, prepare the mix for the brownies. Grease a brownie pan.

In the cake mix (You can use a brownie mix too) add the eggs and butter and mix well. Incorporate the melted chocolate and add water to loosen the batter.

In another bowl, pour the hot boiling water, add the cocoa powder and brown sugar.

Pour the batter into the greased pan and pour the liquid sauce onto the batter and bake in a preheated oven of 180 degree Celsius for about 30-35 minutes.

Cool on a wire rack and when completely cool, cut into bars and drizzle a little melted white chocolate over them.

Serve Immediately!


How To Make Mango Souffle


Okay Okay,

So, before you judge me, I swear the Souffle rose like a beauty! It was like AMAZINGGGGG!!!!!!!!!!!!!!!!! :O


You don’t believe me>???

Here you go then… I have solid evidence!


See, I told you!!!! ๐Ÿ˜€

But you know what?

Sometimes, I can be real sloppy.

Like, seriously!

I took my own sweet time to arrange these cute silicone tea cups,

wanted to make sure they looked good.

Yeah, basically I realized that,

keeping a souffle out while taking 15 minutes to get good pictures is NOT A GOOD IDEA! :S

I was so excited to watch these beauties rise to, I don’t know, glory, maybe?

But my pride was deflated when I got them out, cause they literally looked like someone had bashed the hell out of them and got all the air out!


Maybe next time I shall show you the end result in a better, less sloppy way?


But hey, they tasted Super!!!

And plus, you must know that I am not gonna be whining like a little baby anymore, cause the rains have finally arrived!

And trust me, Sitting by the window, and digging into this warm, cozy pudding is just the right thing to do to enjoy the downpour!

๐Ÿ™‚ ๐Ÿ™‚ ๐Ÿ™‚

And trust me, making these is a CAKEWALK!

There are so many people who say that making souffle is tricky. I would say exactly the opposite!

This is my second attempt at a souffle and trust me, it is extremely easy!

Here is a step by step guide that will help you make a perfect souffle!!!! ๐Ÿ™‚


How To Make Mango Souffle

mango souffle 035


100 mls milk

100 mls mango pulp

25 gms sugar

1-2 tsp vanilla extract

1 heaped tbsp flour

1 egg yolk

1 tbsp butter

2 egg whites



Pre-heat oven to 200 degrees Celsius.

Begin with the mango custard first. Heat milk and sugar, stir in the flour and butter, mix well. Remove from heat. Add the vanilla.

Pour a little of the mixture into the egg yolk and beat well, ensuring they do not scramble.

Then transfer the egg mixture back to the main milk mixture and stir well. After a couple of minutes, mix the mango pulp and set aside.

Start beating egg whites in a metal bowl. Make sure the bowl is clean and has no moisture (water) or fat (yolks, butter).\

Whip it till the stiff peaks stage making sure that you do not over beat it. the whites should look glossy and the bets way to check that your whites are stiff is by holding the egg whites bowl over your head. It won’t fall!!! ๐Ÿ˜€

Once this is done, you need to be QUICK!!!!!!!!

Fold a little of the egg whites mixture into the the mango mixture. Do not mix, fold in.

Once the mango mixture has loosened a little, pour the mango mixture into the egg whites mixture and fold well till well incorporated. Fill in molds, reduce the oven temperature to 180 degrees and bake for about 20 -22 minutes.

YAY!!!! ๐Ÿ˜€

Mango souffle is ready!!!!!!!!!


Fruit Tart

fruit tart


Now that I have just about a week left for college to reopen, I have started reading books quite ‘Aggressively’!

I have no clue whatsoever as to what got me addicted to crime and mystery novels.

The minute I pick them up, I CANNOT put them down.

Currently I am reading Seconds Away by Harlan Coben.

OHMIGOD!!! That man is pure genius!

I have no idea … and I mean NO IDEA as to how he can write such addictive books!

The minute I read the first line, I knew I was going to be hooked on to it!

Just started reading it last night and I have managed to cover 26 chapters already!

And I am a slow reader!

Like … S…..L….O….W… reader!!

I get bored realll easily!

That is precisely the reason why I am ranting about this book.


ohhhhhh LOOOK!!!! colourful fruits!!!!! ๐Ÿ˜€

ahhh back to the topic!

So, this is book is basically about a guy who has this picture with him of a certain man.

His father is dead ( I mean the lead guy’s) and his death is mostly a mystery and is somewhat related to this guy in the picture and this lead guy is trying to find out some truths about the death of his father while making sure his friends are safe!

It is too fast paced with crazy twists and turns! Why that line reminded me of an amusement water park! ๐Ÿ˜€

comeee on!!! It does sound legit! ๐Ÿ˜€


In other news, I made this gorgeous Fruit Tart!!!!



You thought I ‘m gonna reveal the mystery?

Hell, I haven’t finished the book myself ! Guess Today’s gonna be the day! ๐Ÿ˜€

So, coming back to the Fruit Tart, it is DIVINE!!! to say the least! ๐Ÿ˜€

The crust is crumbly and buttery, the custard is crazy creamy and the fruits? Well, they taste like fruits ! ๐Ÿ˜€




For the Pastry:

125 gms all purpose flour

50 gms butter

1 egg yolk

a pinch of salt

1-2 tbsp sugar

1-2 tbsp ice water


For the Pastry Cream:

200 mls milk

2 egg yolks

2 tbsp sugar

vanilla extract

1 tbsp flour / cornflour


For Orange Sauce:

2 oranges

zest of one orange

1 tbsp butter

1-2 tbsp sugar


For Assembly:

Fresh fruits of your choice.



First prepare the pastry cream by whisking egg yolks and sugar till pale, fluffy and almost double in size. fold in the flour/cornflour.

Heat milk, add vanilla extracts. When it begins to simmer, pour a little of this hot milk into the egg mixture and whisk rigorously. Once well incorporated, add the entire mixture into the milk and cook well for about 3-4 minutes. Set it aside. Let it cool down to room temperature and them refrigerate to chill.

Prepare the crust now. Mix in the chilled butter into the flour, salt mixture and rub it into this flour. the mixture must resemble breadcrumbs. Add an egg yolk to combine and bring the dough together. Add the ice water to keep it moist. Wrap in cling film and set in the fridge and chill for about 15-20 minutes.

Roll out the pastry and line the tart pan. Poke holes with a fork and put it into an oven that has been preheated to 180 Degree Celsius for about 30-40 minutes.

In the meantime, make your orange sauce. Mix in the zest, juice, sugar and heat gently for about 10 minutes. When it begins to thicken add the butter and take it off the heat.

When the tart is out of the oven, let it cool. After about 10 minutes, spread the sauce evenly.

When the tart has cooled completely, add the pastry cream and top it with fresh seasonal fruits.