Soni's Food

Indian Inspiration!

Lemon Tart with Shortbread Crust

27 | 04 | 2018
By Soni Sinha

Spring is finally here and a myriad of colors from spring flowers are everywhere. I love our streets lined up with beautiful cherry blossoms and it’s such a pretty sight. There’s something about lemons too that gets me all excited in spring! I start craving for that fresh lemony taste in almost everything that I eat.A good squeeze of lemon is a standard in my salad and my sauces these days and I love that little tang in every bite.That fresh fragrance just brightens up the day for me.

Lemon Tart with Shortbread Crust

So, I decided to bake a Lemon Tart to embrace the flavors of spring. I have to tell you that this is one hell of a dessert that’s so decadent, rich and lemony with the zest and juice, that you’ll keep going for seconds and thirds! The crust has a rich shortbread like texture that makes it irresistible.Just let it chill in the fridge for sometime to set and you’ll get a clean slice to enjoy.

 

This was my first try at making a lemon tart from scratch and I looked up a few recipes on the web. I settled on this one since it didn’t use as many eggs or cream as some of the others and decided to give it a try. I cut down on the sugar and did add an extra egg since I have a 10 inch pie dish and had to increase the amount of the filling just a little bit.
Nonetheless it turned out lip-smacking d e l i c i o u s!!

lemon tart

As I’m writing this post I have a slice of this beautiful tart right in front of me and the fresh lemony aroma is filling up my room. I cannot get enough of this beauty.The flavors scream spring and if you’re a lover of lemon desserts then you’re going to love this one for sure.Enjoy!

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Lemon Tart with a Shortbread Crust

Ingredients

    For the Crust
  • All Purpose Flour-1 3/4 cups
  • Sugar-1/2 cup
  • Butter-3/4 cup room temp
  • Vanilla-1/2 tsp
  • Salt-a pinch
    • For the Lemon Filling
  • Large Eggs-4
  • lemon zest-1 tbsp
  • Freshly squeezed Juice of 3 lemons
  • Sugar-1 cup
  • All Purpose Flour-1/2 cup

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a mixing bowl of a stand mixer using a paddle attachment mix butter, sugar, vanilla and salt until smooth.Add flour and mix until the mixture starts to form a dough.Press the dough into a 10 inch tart pan.Bake for 10 mins.Remove from the oven and cool completely.
  3. In a mixing bowl using a hand blender mix the eggs,lemon zest and juice,sugar and flour until all smooth and pour over the cooled crust.Bake for about 30 mins until its set and the edges are slightly brown.
  4. Remove from the oven and let it cool completely.Chill the tart in the fridge and sprinkle powdered sugar before serving.
https://www.sonisfood.com/2018/04/lemon-tart-with-shortbread-crust.html

Lemon Ricotta Cake

16 | 02 | 2018
By Soni Sinha

This simple cake with bright lemony flavor is my new favorite. I love Italian desserts and recently made a delicious Italian Love Cake for my girlfriends. Unfortunately, I couldn’t take any pics since I was in a hurry, but I promise to share the recipe with you very soon. But this cake is something else. An easy dessert that’s so simple and perfectly satisfying and if you love lemon desserts like me, you’ll fall in love with this!

Lemon Ricotta Cake

I bought two tubs of ricotta for my Italian Love Cake and used just one. I scoured the web for ricotta recipes and stumbled upon this one. It sounded pretty simple and lemon and ricotta seemed like just the perfect combination. I had all the ingredients and couldn’t wait to try this! It did not disappoint at all and the flavors are right up my alley.

The cake is wonderfully moist from the ricotta and is light and airy.I doubled the recipe and it turned out amazing! did not use the apples as mentioned in the recipe and just went with lemon and ricotta. You could dress it up with some berries if you prefer or just keep it simple like I’ve done here. The hubs and the kids went for seconds and needless to say it disappeared in no time!This is one elegant looking cake and I can’t wait to make this for my friends. This is a keeper. Enjoy!

Lemon Ricotta Cake

Lemon Ricotta Cake

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Ingredients
  

  • 6 tbsp unsalted butter softened
  • 11 tbsp granulated sugar
  • 2 eggs
  • ¾ cup all-purpose flour
  • 2 tsp baking powder
  • pinch of salt
  • ⅔ cup ricotta
  • zest of one lemon
  • powdered sugar for dusting

Instructions
 

  • Preheat the oven to 375 degrees
  • Grease an 8 inch round pan with butter.
  • In a large bowl using a spatula or hand held mixer mix the softened butter and sugar until creamy.
  • Add eggs and combine well.
  • Add the flour,baking powder and salt.Mix well.
  • Add the ricotta and lemon zest.
  • Mix until nicely incorporated and no lumps are left.
  • Pour into the pan and bake for about 25-30 minutes or until you see the edges turning golden and a toothpick inserted in the center comes out clean.Let it cool for a bit before transferring it onto a wire rack to cool completely.
  • Dust with powdered sugar and serve!

Recipe adapted from Mon Petit Four

Blue Cheese Wafers with Blackberry Compote #BluesdayTuesday

01 | 09 | 2015
By Soni Sinha

Blue Cheese Wafers with Blackberry Compote 5

Summer is the time when easy recipes are the order of the day.Recipes that require least amount of effort with maximum flavor and phenomenal results.I have one such recipe for you today that involves Blue Cheese!I’m glad to be partnering with Castello for a Summer of Blue, a celebration of sweet, salty and tangy blue cheese recipes that’ll have your mouth watering throughout the summer.From crumbled, soft, and spreadable, to a sliced blue cheese perfect for melting with floral notes, Castello has a wide range of unique blue cheeses.They were kind enough to send me their Noble Blue that we just loved in our burgers, salads, dips and of course this recipe that I have for you today!

Blue Cheese Wafers with Blackberry Compote

My Blue Cheese Wafers with Blackberry Compote are your perfect party hors d’oeuvre and look super cute. They take minutes to prepare and the piquant flavors from the Castello Noble Blue come through in every bite. The savory wafers are delicate, crumbly little rounds and melt in your mouth. Your food processor is all you need to bring the dough together.Once baked,you can store these in an airtight container if making in advance.

Blue Cheese Wafers

My blackberry compote is a thick luscious sweet topping with thyme and lemon and tastes delicious. I found out that blackberry compliments blue cheese like none other with its slight tartness and seems almost natural with it. Every bite of these wafers topped with the compote is a flavor explosion with the savory,sweet,tart all in harmony.Enjoy!

Blackberry Compote

Blue Cheese Wafers with Blackberry Compote

Blue Cheese Wafers with Blackberry Compote #BluesdayTuesday

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Ingredients
  

For the Wafers

  • 1 Cup All Purpose Flour
  • 8 Tablespoons 1 stick unsalted butter at room temperature
  • 3 ounces blue cheese crumbled

For the Blackberry Compote

  • 1 Pint Blackberries
  • 3 tablespoons sugar
  • juice of a lemon
  • fresh thyme leaves- 2 tbsp

Instructions
 

  • Heat oven to 350 degree F.
  • Line a baking sheet with parchment paper.

Wafers

  • In a food processor place the flour,butter and blue cheese and process until the dough comes together and starts to form a ball.
  • Empty the dough onto a floured surface and knead a few times to bring together.
  • Divide the dough into about 30 balls.
  • Press each ball slightly with your fingers onto the baking sheet while gently forming a round shape.
  • Bake for 15 mins until golden.Cool for 5 mins and then move to a wire rack to finish cooling.

Blackberry Compote

  • Place blackberries,sugar,lemon juice and thyme leaves in a small saucepan over medium heat.
  • Cook, stirring occasionally until the berries become soft and juicy.
  • Allow to cool.

To serve

  • Top the wafers with a little bit of the compote when ready to serve.

Be sure to keep an eye out for the hashtag #BluesdayTuesday every Tuesday through September for even more blue cheese goodness. Also don’t forget to enter to win a summer’s supply of Castello Blue Cheese by clicking the image below!

 

Disclosure:This is a sponsored post in partnership with Castello and all opinions are my own.

Slow Cooker Moroccan Chicken Pita Bites

20 | 03 | 2014
By Soni Sinha

I have a question for you.

Given the chance to cook a meal for a gathering, would you stick to your traditional food/cuisine or cook different flavors from around the world for a change?I love to try global foods and flavors.The world has such amazing foods to offer so why settle for just one cuisine?

Slow Cooker Moroccan Chicken Pita Bites

I recently tried cooking Moroccan Chicken for the first time and it tasted amazing!The tangy lemon and olives combined with the warm cinnamon and cumin just makes it so aromatic.Instead of serving it with the traditional Couscous, I decided to use some Pita Bread and came with this idea to serve the whole dish as an appetizer!

Slow Cooker Moroccan Chicken Pita Bites 1

To make the process even easier,I made this in a slow cooker without any hassle.The flavors develop slowly adding so much depth.The chicken soaks up all the juices and becomes so moist and tender and all you have to do is to toast up the Pitas just before your guests arrive for it to be all crispy.Just spread some store bought Hummus and a dollop of the Chicken over each Pita bite and you’re done.Wasn’t that easy?

Slow Cooker Moroccan Chicken Pita Bites 2

 

Slow Cooker Moroccan Chicken Pita Bites

Slow Cooker Moroccan Chicken Pita Bites

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Ingredients
  

  • Boneless Chicken Thighs-1 lb
  • Onion-1 large sliced
  • Fresh Minced Ginger-1 tbsp
  • Fresh Minced Garlic-1 tbsp
  • Ground Cumin-2 tsp
  • Cinnamon-1 tsp
  • Paprika-1-2 tbsp
  • Chicken Stock-1 1/2 cups
  • Lemon Juice-2 tbsp
  • Green Olives-1/2 cup quartered
  • Salt-to taste
  • Oil-3 tbsp
  • Pita bread-5-6
  • Hummus
  • Fresh Parsley-for garnish

Instructions
 

  • In a skillet heat the oil and saute the onions along with some salt and pepper until golden.Add the ginger,garlic and cook for another minute.
  • Follow with the cumin and cinnamon.Mix well and cook for a few minutes.
  • In your slow cooker place the Chicken Thighs and pour the onion mixture all over.
  • Add 2 cups of chicken stock,lemon juice,olives,salt and pepper.
  • Cover and let it cook on low for about 6-7 hours.
  • Shred the chicken when done.
  • Pre-heat the oven to 350 degrees.
  • Slice the pitas into quarters and place on a baking sheet and toast until crispy for about 10 minutes.
  • Spread some hummus over and about a tbsp of the Moroccan chicken.Garnish with fresh parsley and serve hot!

Recipe adapted from here.

Top 10 Recipes of 2013

05 | 01 | 2014
By Soni Sinha

Its the start of the New Year and I’m so glad 2013 has ended.It will forever be the most difficult year of my life, having lost my Dad .I still cannot believe that he’s gone and I yearn to hear his voice, his phone calls, his messages and struggle with it everyday.

To add to the pain,my Mom had a health scare just two days before the year ended.Thankfully she’s stable now and recovering.The last few months have been extremely hard for me and made me see life in a totally different way.Events like these make you appreciate the value of life and teach you to enjoy every moment with your near and dear ones because you don’t know what the next moment has in store for you.

While 2013 was extremely difficult for me personally, it was a great year for my blog in terms of growth and I also got to work with some well known brands like Campbells, Bertolli and Gourmet Garden to name a few.I look forward to working with these brands again and add many more to the list in 2014.

In-spite of so much turbulence going on in my life, YOU my dear readers were always here reading my stories and encouraging me with your kind words.Every time you visit my site,comment,read a recipe, you motivate me to keep cooking and sharing my recipes with you.It has helped me immensely and kept me going throughout and I have to thank each and every one of you.

“I Wish you all a Very Happy New Year and I hope that this Year brings lots of cheer, happiness and prosperity for you all”.

I leave you with a list of my Top 10 Recipes of 2013 in order of their popularity and you can click on the links below to view the recipes.Enjoy!

  1. Easy Paneer Tikka Masala
  2. Indian Spiced Sweet Potato Patties
  3. Easy Saag Paneer
  4. Tandoori Gobhi
  5. Easy Indian Lemon Chicken
  6. Indian Spiced Roasted Eggplant
  7. Quinoa Potato Cakes (Quinoa Aloo Tikkis)
  8. Healthy Banana Muffins
  9. Kheer (Indian Rice Pudding)
  10. Almond Flour Apple Crumble

Top 10 Recipes of 2013