Roasted Tomato + Dried Fig galette

I’ve come to realise that even though I probably talk a lot on this blog,(type a lot?), I’m kind of extroverted in real life. I mean , if I know you and we’re already friends, ill probably talk A LOT and make you laugh really hard. But if I’m at a party and you’re a stranger? FAT CHANCE getting me to talk.

Eventually, I’ve realised that food is an excellent conversation starter. When it’s food that we’re discussing or it’s some ingredient that we’re taking about, all that shyness? It’s just jumps out the window.

Anyway, this galette. The dough makes around 3 pretty decent sized galettes, so if you’re only making one like I am, you’ll probably have some dough left over.

The flavours in this, however, are the best kind there are. Simple, fresh , tasty.
I’m someone who loves loud, bold flavours. More, more, more.
But honestly, this my favourite kind of food. There’s not too much going on, and you can actually taste the ingredients, the way their meant to be eaten.
Simple, fresh,tasty.



Roasted tomato + fig galette

For the dough:
2 1/2 cups flour
1/2 tsp salt
1/2 cup ice cold water
1/2 cup full fat strained yogurt/ Greek yogurt
2 sticks/1 cup chilled butter, cut into cubes

Whisk together the salt and flour.
Now work in the butter until the mixture looks like wet sand. You want the butter to be in really tiny tiny pieces. Now add in the rest of the ingredients and stir till it forms a sticky dough.
Dump it on a floured counter and knead till a smooth dough forms, adding a little more flour if necessary.
Wrap up the dough with cling film and refrigerate for 1 hour or up to 2 days.

For the tomatoes:

3-4 large tomatoes sliced lengthwise
1 tbsp olive oil
Salt and pepper
Preheat the oven to 180 C. Line a tray with parchment paper and arrange the tomatoes on it. Drizzle with olive oil and sprinkle the salt and pepper. Bake for 40 mins or till slightly blackened.
Let them cool before you try to lift them.

1/2 cup shredded cheese.( I used Italian blend which we really liked. You can use whatever you like. If you’re unsure, go with mozerella)
2 tbsp sliced dried figs
A handful freshly turned basil leaves + plus more for the top.
A drizzle of olive oil

Assemble the galette:
Get the dough from the fridge. Grab around 1/4 th of the dough and on a well floured surface, roll it out. Form a circle. Make sure that the edges are rolled thinner than the centre.

Transfer it to a tray lined with parchment paper. Fill the galette with the roasted tomatoes ( I needed only 2), you can use more or less) and toss in the figs. Add the basil leaves. Now press the edges in and press then down with the back of a fork.
Top with cheese and a drizzle of olive oil.
Bake in a preheated oven for 40 minutes or till golden brown.
Serve with the extra basil leaves strewn across the top.


Cinnamon Roll Wreaths


I know. I know. Two posts with cinnamon? I’m on a roll here.
But you know what? I think that everyone knows that cinnamon > chocolate.*

You guys. This wreath.
It looks so pretty and intricate and intimidating. BUT it’s not {that} hard! Oh and it tastes like something out of a fancy pants bakery but you know, it’s
HOMEMADE! In a perfect word I would love a huge chunk of this for a mid afternoon snack with a cup of coffee.
But, uh, I don’t like coffee :/
But that’s a story for another post.
*Maybe not always. But mostly.


Oh and guess what?
We’ve got our first unit tests next to next week. WHAT.



I swear college only started one month back.

I’m going to need bulk amounts of this stuff. Hit me.

Makes one large wreath or 4 small ones

1 tbsp yeast( active dry would work, I used fresh)
1/2 cup WARM milk
1 tbsp sugar

Whisk the sugar, milk and yeast together and let sit till foamy (5 mins). If the mixture does not foam, discard and start over.

2 cups flour
2 tbsp sugar
1 egg yolk
2 tbsp melted butter
Pinch salt
Pinch baking powder

FILLING: 1/4 cup melted butter (4 tbsp)
1/2 tbsp ground cinnamon
1/3 cup brown sugar

Combine the rest of the ingredients in a bowl. Dumb the rest of ingredients on the counter and knead till a elastic dough forms about 10 mins. Place in a greased bowl and cover with cling film. Let the dough rise till about doubled in size, about 1 hour.

Preheat the oven to 180 C.
After about an hour, get the dough out and knead for two to three minutes.
Now roll it out into a circle about 1 cm in thickness.


Brush the circle with the melted butter.Use up all of the butter and be sure to get every inch if that circle!
Now sprinkle it with cinnamon and sugar.


Roll it up real tight!


Now make a slit through the centre of the roll.
Now carefully pick up one if the halves and twist it under the other like you would do if you were making a braid.
Twist till you read the end.
Then secure the ends together by pressing the dough together in a circle.

Bake at 180 for 20 minutes or till the top is golden brown.
Brush with more butter and let cool completely before slicing.


My thoughts exactly.



Hey there!
I spent the weekend doing what I love most: baking.

I baked bread,snickerdoodles,cinnamon buns and muffins!



It was the best. How did you celebrate the weekend?

But my favourite thing by far, were the snickerdoodles. They were soft, doughy, cinnamon-spicy and perfectly sugary! My favourite way to eat em was sandwiched between some cinnamon ice cream!
Chocolate overload? More like cinnamon overload!
Cinnamon is the new chocolate, I say.

Oh, and on a completely unrelated note. That loaf of bread above?

It was baked with fresh yeast.
It turned out amazzzzing! So fluffy and fabulous. Although, next time I would probably stick to active dry. I didn’t really notice.A big difference except that my dough rose more quickly.

Anyway, happy Monday!make these for yourself! You deserve it.


1 cup all purpose flour
1/2 cup white sugar
1/2 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp cream of tartar

2/3 stick butter softened
1 egg at room temperature
1 tsp vanilla extract

1/2 cup powdered sugar
1/2 tbsp ground cinnamon

In a separate bowl, sift together the dry ingredients.

Cream together the butter and sugar. Now add the egg + vanilla and mix well.
Fold the wet ingredients to dry and mix with a spatula till just combined. DO NOT OVERMIX.
Chill the dough in a little Baggie for 30 mins.

Preheat the oven to 160 C.
Remove the dough for the fridge and set aside. Line a tray with parchment paper.
Combine the powdered sugar and cinnamon. Now roll little balls of dough and drop them into the cinnamon sugar mixture till well coated. Place them on the baking sheet and use a fork to press them down till they are flat. They should have a little indentation on top.
Bake for 12 minutes or till they are still a little soft in the centre. Do no overbake as the cookie will continue to cook as it cools.

Salted Caramel Apple Upside down cake

So, I’m not done putting salt in your desserts. Clearly, I like my treats salty.


But isn’t that the new thing? Putting salt on stuff? Who knows? I’ve been putting (too much?) salt in my food since forever and now it’s fashionable. Huh. Go with the flow right?

So the caramel on the cake is actually dulce de leche and i know that I probably should have made it by myself, but everytime I have tried making caramel at home, I have burnt it. Just like the topping on crisps !

Anyway, you can make the caramel from scratch or go the bottled way, I won’t judge. You deserve to eat something tasty, even if (sometimes!) it comes from a bottle/can/(insert storage of choice).
Do it.

Salted Caramel Upside Down Cake
Serves 8-10
2 cups sliced apples

First grease the bottom of a cake tin with butter. Make sure it’s heavily buttered! Now arrange the sliced apples. I like them with their edges overlapping a bit.

1 cup all purpose flour
1 cup sugar
1/2 tsp baking powder
2 eggs at room temperature
3/4 stick salted butter, softened
1/2 tsp salt
1/2 cup milk
1/2 Tsp cinnamon
1/2 tsp vanilla extract

Beat together the butter and sugar till creamy. Now add in the eggs,cinnamon and vanilla and stir to combine.
In another bowl, sift together the dry ingredients. Add wet to dry and stir well. DO NOT BEAT IT OR ELSE IT MAY OVERMIX.

Add in the milk and mix gently again till a wet batter forms. Be careful not to overmix.

Now sprinkle an extra tbsp of sugar and ground cinnamon over the apples, pour over the batter and bake at 160, in a preheated oven for 40 minutes or till a tested inserted in the centre comes out clean.
Let it cool completely and gently flip the pan over to get the cake out. Top with salted caramel.

Salted Caramel:
1/3 cup dulce de leche, warmed
1/2 tsp flaky sea salt

Pour the caramel over the cake and spread it gently. Sprinkle salt over the top.

I’ll see you soon with some whole wheat muffins and snickerdoodles!


S’mores pie



So I’ve been thinking about what I should type here, buuuuuut, I have nothing to say. I mean I’m thinking of completely random things like college,
food,how I can’t eat peanut butter anymore because I’m allergic, my new FRIENDS( hi! If you’re reading this)
And how I can’t seem to find any good music right now. Speaking if which, I haven’t been able to get into any books either. Any recommendations?

Oh, and when is the final book in the Divergent series coming out? I can’t wait!
The issue is that ill probably have to read ALL THE BOOKS again because I probably won’t remember the main stuff.

Oh and when is the movie coming? I’m so excited! Oh and November 23? I’m waiitinggg!!

Ill probably make this to celebrate.
S’mores pie:
For the crust:
1 cup of broken graham crackers or digestive biscuits

Line the bottom of the plate/baking dish with the crackers.

For the filling:
2/3 cup softened melted butter
1 cup brown sugar
1/3 cup white sugar
1 cup small semi sweet chocolate chips
1 cup mini marshmallows or the large ones cut into tiny pieces
2 eggs
2.5 cups flour
1 tsp baking soda
1/2 tsp ground cinnamon
1 tsp pure vanilla extract
1/2 tsp salt

In the bowl of a mixer, beat together the butter and the sugars. Now add the eggs and vanilla and beat again till smooth. Now using a spatula, add the flour, salt, soda and cinnamon. Stir well to combine so that a dough forms. It should not be wet. A little sticky is okay.
Now fold in the marshmallows and the chocolate chips.
Press the dough onto the “crust” and top with a few more marshmallows if desired( you’ll probably have to watch closely to prevent them from burning though!)

Bake in a preheated oven (at 160 c) for 30 mins or till a tester comes out clean.
Be sure to pike through the dough and not a marshmallow because that will, obviously, be gooey.

Servd with vanilla ice cream / or cinnamon ice cream!

Clearly it was horrible.