Skip to main content


I should totally stop cooking until I get a new camera. But this was taste & create, and I had signed up before the whole camera dropping event happened. Plus, I have a lovely partner in Jen from PiccanteDolce. Literally, the blog name means spicy & sweet (yes, I had to look that up). That's exactly what the blog is - a collection of a wide range of recipes.

I felt an instant affinity as that's pretty much how I cook; just anything that takes my fancy, be it salad or cake. What I decided to cook from Jen's blog is a simple applesauce. I've been planning to make some for a long time, so this was finally my chance.

The only change I made was to use golden delicious apples and all brown sugar (instead of part white that Jen does). Now go look at her picture, and look at mine. I totally can't understand how my applesauce gets to be this brown when she has a pale cream concoction. Whatever the color though, this was superbly delicious. Had some warm with granola, then cold mixed in yogurt. The rest of it is now in the freezer. Any ideas on how to use it up?


Yamini said…
The applesauce looks really yummy, and i love the rich colour - i have been buying my applesauce from stores, but now im inspired to try making my own at home :)
Sunshinemom said…
You are doing pretty well with your mobile, Simran:). The applesauce looks good!
Srivalli said…
Ah, I love apple sauce. even with a mobile you are doing a great job. But of course with a camera you get much better clarity. Though that shouldn't stop you from cooking or posting..:)

pls do make brownie with that..I have eaten and made some great brownies with applesauce..
jayasree said…
Applesauce looks yummy. Your mobile cam seems to be a good alternative.
Very beautiful blog.
I'll come back.
Très beau blog. Je reviendrai.
A bientôt.
Bharti said…
The best thing to do with home made apple sauce is eat it on it's own. Good job with the mobile camera...I would've used it as an excuse.
Have been tyring to leave u a messg since yestrday!
I know exactly what u mean by that-i too shoot with a cell phone & so miss not havn a digi cam-can imagine u!
I love applesauce on vanilla icecream with toasted pralined nuts &(a drizzle of dulce de leche hersheys caramel topping)
And besides loads of recipes online applesauce is used in place of fats for many a cake.
And ofcourse u can use it to sweeten ur morning cereal!
And best of all,its thanksgiving & we are just about to step into the holiday season -a perfect time to bake a couple of cookies as giveaways or such,but here's a great link-
It comes with the MS stamp-me too baking some MS cookies
And ur apple sauce looks yummy!!!
Spice said…
Like that applesauce.....U can always use it in the cake as egg or fat substitute, or simply make the apple bread.
aquadaze said…
I think I like this colour better than the paler versions. I'd love to have this with some vanilla ice cream! BTW, joy of baking has a super carrot cake recipe that uses applesauce...maybe you want to try it?

Popular posts from this blog

A Bowlful of Comfort

I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

1/2 cup rice
1 cup plain…

Fruits of the Forest

I know there hasn't been a new recipe on these pages for a while. But worry not, I'm back with a real zinger. Earthy, creamy, crunchy - this is an appetizer that ticks all the right boxes. And if you happen to be a mushroom lover like me, this is the best way to eat mushrooms I've found so far. I present to you, for all your year end parties and appetizer cravings - creamy mushroom pate on toast.

Its mushroom pate two way - just on its own and panko-crumbed and fried. Both go on a crisp garlic baguette with watercress and some kewpie mayonnaise. Here's the recipe.

Crunchy garlic butter toasts (I buy them as is, but you can also slice and toast baguettes)
200 grams button mushrooms
1 small onion
3 cloves garlic
2 tbsp cream cheese
1 tbsp butter
1 tbsp olive oil
1 tbsp apple cider vinegar
1/2 cup panko breadcrumbs
kewpie mayonnaise (or regular mayonnaise)
watercress or micro herbs
salt and black pepper to taste
oil for deep frying

First, make mushroom pate. Y…

The Living Roots Trek

I met Wesley at noon on a sunny day in May at the entrance to Tyrna village. The meeting had been three months in the making. Back in February, I had seen the pictures a friend posted from a trekking trip to Meghalaya. I'd been so taken in by the double decker living roots bridge that I immediately called Chalohoppo, the travel company she had gone with, and booked a trip for myself.

I'm not a trekker which means that instead of the rugged trip my friend had taken, I had arrived at a compromise. We will start the trip with the trek and then spend the rest of our stay in Meghalaya at a nice lakeside resort just outside Shillong. Which means that the day before I met Wesley, I'd landed in Guwahati and been met at the airport by a friendly Chalohoppo driver for a four hour drive to Cherrapunjee.

On arriving at the Sai Mika resort, nestled in the middle of mountains, I called the number I'd been given and was greeted by a friendly, enthusiastic voice of our guide for the tre…