I joined this annual #FoodBloggerLove exchange that the team at The PinterTest Kitchen is coordinating. Very similar to the Secret Recipe Club to which I belonged for several years, we were assigned another blog, explored, then selected one of their recipes to cook and post. What fun!
I received Cook's Hideout, written by Pavani. You can also find her on Facebook, on Pinterest, on Instagram, and on Twitter.
Though Pavani hails from Hyderabad, a bustling city in South India, she currently live in New Jersey with her family. She explains the blog's name: "When I decided to start a food blog way back in 2006 and was thinking of a name for the blog, I remembered my husband telling about his favorite food joint called “Hideout” in Davangere, Karnataka (also in Southern India). I thought that was an apt name for the kitchen where I love to hide and cook, so that’s how the name “Cook’s Hideout” came into being.
I was intrigued by the multitude of Indian recipes, such as her Hyderabadi recipes (here), Gujarati recipes (here), and Bengali recipes (here). She has a few 3-Ingredient recipes (here) and 30-Minute Meals (here). Pavani's blog is a great resource and inspiration. I look forward to coming back to her posts again and again.
"Mom," gushed R, "what did we do to deserve this for breakfast?"
Nothing. I needed to make it for a blogpost.
"Have I mentioned recently how much I love your blogposts?!" said Jake.
And the little one was silent as he was busy stuffing his mouth with this Norwegian deliciousness.
They liked it so much, I've made it two times since. I did adapt the recipe to be gluten-free so my husband could indulge, too. He was grateful.
- 6 organic apples, peeled, cored, and thinly sliced (I used a mandolin slicer)
- 2 to 3 T organic granulated sugar
- 3/4 C water
- ½ t vanilla bean paste
- ½t ground ginger
- 1 t ground cinnamon
- 4 to 5 cookies (I used gluten-free cookies)
- ½ C heavy whipping cream
In medium skillet, combine sliced apple, sugar, water, vanilla paste, ground ginger, and ground cinnamon. Cover and cook till the apples are very soft.
Crumble the cookies into coarse crumbs.
In the meantime, whip the cream until soft peaks form.
To assemble: Place 1 to 2 T compote in the bottom of an individual serving dish or glass. Add 1 to 2 T whipped cream. Add 1 t cookie crumbles. Repeat layers until the dish is full. Serve immediately.