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Bread Poha & a slice of my life

We had the most enjoyable three days for Eid this time. Time spent in the company of friends, eating out, bowling, watching movies was truly memorable. I thought of indulging in some cooking in these holidays but I couldn’t really get down to it. 

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Lately, I haven’t shared much on the blog about what is going on with my life. Well, there is a reason as to why I have been so cut off from this space. Everyday, there is so much happening that it is difficult to pin point a few events or even morals from the lessons I learn each day as a woman entrepreneur. Moreover, as a person, I always find it inspiring to focus on the positives that would help me move forward.

 

So here I am sharing a few highlights of my life in the last 6 months.

  • My company – The Butterfly Effect Co completed 3 years ( www.thebutterflyeffect.co). This means it has graduated from being a startup to a small business now. This also means we graduated from being a 2 people company to a 6 person company focusing on clients across industry verticals and geographies. We have also expanded our service lines from being a pure-play social media management company to a full-fledged digital marketing company providing services like SEO, mobile apps, Website development etc. 
  • Little Mimi who took up maximum space on my blog will start with grade 3 now in September. She is a little person now who has opinions and expresses them with the ferocity that makes me wonder how did she grow up so fast!
  • The blog completed 7 years in February, this year. I celebrated it with skillet brownie and ice cream. You can check out the recipe here.
  • One of the highlights this year was my foray into organizing events. Having organized community based food, art and craft festivals, bake sales in the previous years, I was able to harness on that experience to conduct a children’s painting exhibition. I cannot thank God enough for it went off smoothly despite all odds. 
  • Mimi and I started a reading club at home for children every Wednesday. It has been delightful sharing my love of books with these 7, 8, 9 and 10-year-olds. It also gives me a glimpse into the minds of this age group. How they look at books, plots, characters and what keeps their interest alive in the books they read!

These are few wonderful things that happened over the course of these 6 months which makes me feel very optimistic about the time to come. 

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Another highlight was preparing this awesome bread poha for breakfast this morning. Bread poha is one of my favourite snack / breakfast that I enjoy every once in a while. Generally, I am tempted to try this when I have some left over bread at home. It is wholesome, delicious and healthy too. Weight watchers may want to limit the portion cause it is nothing but C-A-R-B-S. For such dieters, I would recommend this dish for a cheat meal. For the recipe check out the recipe card.

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Bread Poha
Serves 4
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Prep Time
15 min
Cook Time
25 min
Total Time
45 min
Prep Time
15 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. Bread slices, torn into small pieces ( atleast 8-10 slices- older the better)
  2. 2 large onions, chopped
  3. 5 green chilles, chopped fine,
  4. peanuts - half cup( boiled)
  5. salt as per taste
  6. chilli powder - 1 tsp
  7. coriander powder - 2 tsp
  8. tumeric powder - 2 tsp
  9. sugar - 1 tbsp or less
  10. lemon juice - a dash
  11. sprinkle of water
  12. mustard seeds,- 1 tsp
  13. cumin seeds - 1 tsp
  14. dash of asafoetida
  15. curry leaves - 8 -10 leaves
Instructions
  1. Tear all the bread slices into bite sized pieces, keep aside
  2. Take some oil in a flat frying pan, splutter mustard seeds, cumin seeds and add asafoetida
  3. Add chopped onions and fry until light & translucent
  4. Add green chillies and curry leaves and fry.
  5. To this add, all the spice powders including salt and sugar and mix well.
  6. Add boiled peanuts and fry well
  7. Add bread pieces and let the spices coat the bread pieces very well.
  8. Once the bread is mixed well, sprinkle water to soften the bread.
  9. Take the pan off the heat and add a dash of lemon juice and serve hot
Sliceofmylyfe - a Food blog based in Bahrain http://www.sliceofmylyfe.com/

Sea Salted dark chocolate cake

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We think we can control it all. To some extent we might be able to do it but let me tell you this – You are kidding yourself if you think you can control it all. Family, work, work relationships, social connections and your own personal space are just few of the things most of us juggle. We set ourselves up for failure when we think we have it all and then when something goes wrong we feel shocked at how on earth did that happen. Relationships are the trickiest of the lot and as years go by I am left with fewer and fewer friends. How did I end up becoming a social failure ? I find it immensely difficult to connect with people beyond the acquaintances stage. I do not have the motivation to invest and nurture a social relationship. I am drawing up a list of invitees to a religious function – the first ever – at my home and I realize there are not even a handful that I feel comfortable calling to my home and into my space. 

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It doesn’t make me unhappy; this revelation. It only makes me ponder about how I have changed over time. Earlier I wasn’t outgoing but I had many friends and now I am more outgoing and approachable and I only have a handful! Funny how life is always such a paradox!

What has been your experience with having friends and building connections?

Anyhow having fewer friends is not a bad thing always. You can have more cake to yourself. It is important to look at the bright side, no matter what 🙂

This cake is an adaption from recipe in Donna Hay Magazine that uses black salt. Sea salt works just fine and pairs beautifully with the dark chocolate flavour in the cake. The photograph inspiration is also from Donna Hay Magazine which I believe produces the best pictures if you are looking to improve on your food photography & food styling skills. Recipe is fairly simple and the sea salts adds to the dark chocolate drama like lightning does to the dark and rainy skies. 

The recipe is as follows –

 

Sea Salt Dark Chocolate cake
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Prep Time
30 min
Cook Time
1 hr
Prep Time
30 min
Cook Time
1 hr
Ingredients
  1. For the Cake
  2. 375g Self raising flour sifted
  3. 50g cocoa, sifted,
  4. 330g caster sugar
  5. 4 eggs
  6. 375ml milk
  7. 250g unsalted butter, melted
  8. 200g dark chocolate, melted
  9. 2 tsp vanilla essence
  10. 2 tsp sea salt flakes
  11. For the Dark Chocolate Ganache
  12. 400G dark chocolate melted
  13. 250G Sour cream
Instructions
  1. Preheat oven to 180°C (350°F). Place the flour, cocoa, sugar, eggs, milk, butter, melted chocolate and vanilla in a large bowl and whisk until smooth.
  2. Pour the mixture in a round cake tin lined with baking paper and bake for 60 minutes or until cooked when tested with a skewer. Allow the cake to cool completely.
  3. While the cakes are cooling, make the ganache. Place the melted chocolate and sour cream in a large bowl and mix to combine. Set aside in the refrigerator for 10 minutes or until firmed slightly.
  4. Spread the ganache over the cake.
  5. Sprinkle with the black salt to serve. Serves 8–10.
Notes
  1. originally it is a two layer cake but I made it into a single layer cake.
Adapted from Donna Hay Magazine
Adapted from Donna Hay Magazine
Sliceofmylyfe - a Food blog based in Bahrain http://www.sliceofmylyfe.com/

{ Review} Pie matters : Pies & Bakes

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I remember very clearly, one of my very first bakes was an apple pie. It was quite nice, though the crust wasn’t exactly even. I couldn’t agree more with Jane Austen when she said, ” Good apple pies are a considerable part of domestic happiness”. The humble apple pie set the foundation for me in baking and gave me the confidence to carry on with my other baking trysts. 

Pies have such a rustic appeal to them that there is no way anyone can resist them. Fruit based pies are just as popular as the chocolate, custard and savory ones. When it comes to pie, I pretty much enjoy all kinds of pies. So when the opportunity came my way where I was sent some pies by the generous folks at Pies & Bakes to taste, I couldn’t be happier. 

Pies & Bakes is run by the baker extraordinaire, Mohammed. Completely self-taught and immensely talented, Mohammed started Pies & Bakes as a home baking business several years ago. He says, he began by treating his family and friends who enjoyed his creations so much that they encouraged him to share his creation with the rest of the world. 

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I was intrigued why was he is particularly interested in pies. To this, Mohammed had this to say, “With everyone baking cakes, pies set me apart from the crowd.”

Which were Mohammed’s favourite pies to bake and eat? 

“The more complicated the order the more I enjoy the task. As for eating. so far I have not tasted or made a pie savory or sweet that I have not enjoyed eating. But I tend to lean more to sour pies than sweet ones.”

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Personally, I enjoy all kinds of pies and apple pie is my absolute favourite. Mohammed and his team were kind enough to send me an apple and a cherry pie. Both these pies were more about the fruit and the crust was buttery, crumbly and just right. It takes years of experience to work a pastry like that and I have nothing but admiration for this self-taught baker.

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Check out Pies&Bakes delectable menu and the very special kind of pies they bake – sugar free, cholesterol-free, gluten-free and so on.  

The Apple pie was absolutely delicious and wasn’t overly sweet. While the Cherry pie was so much cherry that for a moment it felt like it was spring. To order, all you need to do is call and pies can either be picked up or home delivered.

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On being asked, whether he teaches pie baking professionally, Mohammed said, ”  So far the only students I have are my nieces and nephew. I spend time with them in the kitchen during weekends and I give them ingredients to create their own mixes.” Sounds like an interesting exercise many of us would like to be a part of.

To get in touch with them and to order their delectable pies and other bakes ( they special in healthy breads ) you can save their co-ordinates here

address pies

 

 

If you are a fan of savoury pies, you can order for a custom pie ( off the menu) as well. 

Mohammed enjoys choosing one kind of pie from each country and reading its literature. He starts with trial and error adding his own touches and once  he is comfortable with the taste, it goes to the menu. So far he has several success stories in savory pies such as the chicken mushroom pie, cottage pie, Bastilla, Butter pie, Fisherman’s pie and so on. 

I know where to get my pie fix from each time I crave a seasonal pie. Thank you Mohammed, my family, friends and I loved your pies and we think they are top notch.