When I’m thinking up recipes, I’m trying to satisfy a craving,” says Claire Ptak, founder of Violet Cakes in east London. Her command of flavours and textures and the outright beauty of her creations has made her one of London’s best-loved bakers, sought after by Hackney residents and royalty alike. But the craving comes first. “In the mornings, it’s cake,” she says. “I’m a total cake-for-breakfast person, donuts too.”
Her new book, Love is a Pink Cake, was originally going to be a seasonal baking manual, requiring photoshoots for each season, but Covid restrictions got in the way so Ptak simplified it and made it more personal. Now the book is divided between London, where she has lived since 2005, and northern California, where she was born and raised.
“We’d always be in the woods looking for mushrooms and wild berries,” she recalls of her childhood in the small, arty town of Inverness, north of San Francisco. Her parents were good cooks and Ptak adored baking from a young age, though for a long time she wanted to become a film-maker. An encounter with a pastry chef from Chez Panisse changed her mind and she landed a job at the renowned Berkeley restaurant, baking wild huckleberry tartlets for her interview.
Three years later she moved to London and set up Violet, which began as a cake stall on Broadway Market before graduating to a nearby building in 2010. When she first arrived, Ptak would make “lots of Christmassy things – cakes, puddings, mince pies – and desserts like trifle and posset. They really blew me away, I thought they were incredible.”
Claire Ptak and her daughter Frances. Photograph: Pia Riverola
Later, she went back to her roots and embraced a more Californian approach, but with British ingredients. “There’s a slightly lighter touch with certain things,” she says of her style of baking. Seasonality and freshness are important too, as is preserving the integrity of the ingredients – making them “taste more like themselves” by playing with flavours and textures, and lifting them with salts, sugars, acids and fats.
She loved shooting the Californian half of the book over a balmy week in August 2021 at the wood-cabin home of the late sculptor JB Blunk, the father of a childhood friend, but she’s always happy to come back to London. Her love of British baking is still evident in recipes for brown sugar victoria sponge and treacle tart.
The most involved recipe in the book is also her best known. In 2018, Meghan Markle and Prince Harry hired Ptak to bake their wedding cake. She gave them six options and they chose the lemon and elderflower one. “I really loved doing that,” she says. “I felt a real down-to-earth rapport with them. And I thank them very much because my business definitely quadrupled.”
At the heart of Ptak’s book is the idea that baking is an act of love. “I do think that’s true,” she says. “You put so much of yourself into baking something, even if it’s a batch of cookies that takes half an hour. It’s such a caring, thoughtful thing to do. Cake is such a positive thing.”
On measurements At Violet we weigh everything, including liquids. I suggest you do this at home, too. If you haven’t got one already, invest in a small set of digital kitchen scales.
Chocolate hazelnut cake
Chocolate hazelnut cake. Photograph: Maren Caruso
This is inspired by my favourite cake at the River Cafe. My friend Ruthie Rogers (the restaurant’s cofounder) always makes each guest feel like the most important person in the room. When I first moved to London, I tried to get a job at her restaurant but, at the time, they didn’t have a pastry team, so I ended up answering phones. When the other cofounder, Rose Gray, saw me she asked what the hell I was doing there – not only was I terrible at phones, but I belonged in the kitchen. Now, 18 years later, they have a full pastry team, and I tease Ruthie that I should apply for a job.
Serves 8 whole hazelnuts 250g, skins on dark chocolate 250g unsalted butter 250g eggs 6, at room temperature fine sea salt ½ tsp caster sugar 250g flaky sea salt ¼ tsp, for top creme fraiche or whipped cream to serve
Preheat the oven to 150C fan/gas mark 3½ and grease and line a 20cm cake tin with baking paper.
I recommend using whole hazelnuts with the skins on and going through the process of toasting and removing the skins yourself. You can buy toasted blanched hazelnuts but the flavour is inferior as they deteriorate much quicker once toasted and so inevitably taste slightly stale. Toast the hazelnuts on a baking tray until deep golden and the skins are cracking off – about 15 minutes. (Watch they don’t burn as this will spoil the flavour of the cake.)
Remove the nuts from the oven and turn them out on to a clean tea towel. Bring up the sides of the towel to make a little satchel and rub the nuts together to slough off the skins as much as possible. Open the cloth up and carefully lift out the toasted nuts, leaving behind as much of the skins as possible. Place the skinned toasted nuts into a food processor and blitz until roughly chopped but not a powder. Set aside.
In a heatproof bowl set over a pot of simmering water (make sure the bottom of the bowl is not touching the water), melt the chocolate and butter, stirring occasionally. Once melted, remove from the heat and allow to cool slightly, but keep away from draughts.
Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, whip up the eggs and fine sea salt until frothy, then slowly add the sugar in a couple of batches. Whip until fluffy and voluminous.
Stir the chopped hazelnuts into the melted chocolate and butter mixture. Finally, fold in the whipped eggs and sugar. Pour into the prepared cake tin and sprinkle the top with the flaky sea salt. Bake for 30 minutes until set but not dry. You want the centre to be a little wobbly and gooey; it will continue to bake and set as it cools, so don’t look for a clean skewer test here. Cool for at least an hour before cutting and serving with the creme fraiche or softly whipped cream.
Raspberries baked in muscat sabayon
Raspberries baked in muscat sabayon. Photograph: Pia Riverola
Make sure to buy a good sweet wine as it is the basis of the flavour in this delicate dessert. It’s super fast to make but really can’t be made ahead of time, so pour your guests another drink, excuse yourself from the table and get to work. It should only take about 15 minutes all together.
Serves 4 muscat wine 8 tbsp (beaumes de venise or another sweet dessert wine, such as sauternes) caster sugar 6 tbsp egg yolks 6 raspberries 400g
Baker’s tip: never leave egg yolks and sugar sitting in the same bowl before whisking as the acidity of the sugar can burn the yolks and make them grainy. Always combine the ingredients just before whisking and then use straight away.
Get a medium-sized ovenproof gratin dish ready.
Pour the wine and half the sugar into a small, heavy-based saucepan and heat gently until reduced by half. This should take about 10 minutes. Set aside but keep warm.
Place the egg yolks and remaining sugar in the bowl of a stand mixer and whisk until thick and leaving a ribbon trail. Remove from the mixer, then temper them by adding just a few tablespoons of the warm wine mixture and whisking until smooth. Whisk in the remaining wine, being careful not to cook the eggs.
If your mixing bowl is heatproof use it for the next step; or transfer the mixture to a heatproof bowl and place it over a small saucepan of barely simmering water, making sure the base of the bowl doesn’t touch the water. Whisk until the mixture is beginning to thicken and is light and foamy.
Meanwhile preheat the grill to high. Pour the mixture into your gratin dish and scatter the raspberries over the top, then place under the hot grill for a couple of minutes to brown. Serve at once.
Brown sugar victoria sponge
Brown sugar victoria sponge. Photograph: Pia Riverola
This golden brown, less refined version of victoria sponge has a wonderful texture. I love it with my quick strawberry jam – strawberries and brown sugar are very good friends. A layer of whipped, unsweetened cream in the middle balances out the cake perfectly.
Serves 8-10 For the quick strawberry jam strawberries 250g, hulled and quartered (cut smaller if the berries are very large) demerara or raw sugar 225g lemon juice of 1 salt a pinch
For the sponge unsalted butter 250g, at room temperature brown sugar 250g eggs 4 plain flour 250g baking powder 1 tbsp salt ½ tsp
To assemble quick strawberry jam 150g double cream 230g icing sugar for dusting
First make the jam. Put 125g of the strawberries with half of the demerara sugar in a small heavy-bottomed pot and crush with a potato masher (or similar) while warming through over a low heat.
Preheat the oven to 180C fan/gas mark 6 and line a roasting tin with baking paper. Put the remaining demerara sugar in the lined roasting tin and bake in the oven for 10-15 minutes to warm through.
Add the remaining strawberries to the crushed ones, bring it just to a simmer, then add the warm sugar. The warm sugar keeps the cooking going swiftly so the fruit cooks as quickly as possible, preserving that fresh fruit taste. Stir until the sugar dissolves, then add the lemon juice and pinch of salt. Bring to the boil and allow to bubble away for 12-15 minutes. Cool completely (any leftovers after the cake has been assembled will keep for two weeks).
Preheat the oven to 150C fan/gas mark 3½, and grease and line two 20cm cake tins with baking paper.
For the sponge, in the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until pale and fluffy. Add the eggs one at a time, beating between each addition and scraping down the sides of the bowl as needed.
Whisk the flour, baking powder and salt together, then add this to the mixer and continue to mix just until incorporated.
Divide the mixture evenly between the prepared cake tins, then bake on the middle shelf of the oven for 25-30 minutes, or until a skewer inserted in the centre comes out clean. Leave to cool in the tins before turning out.
Once the cakes are cool, spread one cake with 150g of the cooled jam. Whip the cream to soft peaks and spoon on top of the jam, then top with the second cake layer. Dust with icing sugar. Chill until ready to serve to keep the cream nice and fresh.
A chewy, gooey chocolate chip cookie that is totally plant-based and totally delicious. I wanted to create a cookie for our vegan friends that was as good as our beloved egg-yolk chocolate chip cookies. In other words, a cookie for vegans with plenty of sugar and white flour. Not all vegans want healthy bakes, so this one is for them.
Makes 18 cookies ground flaxseeds 1 tbsp oat milk 60g plain flour 455g rolled oats 60g baking powder 1¼ tsp bicarbonate of soda 1 tsp fine sea salt 1 tsp plant-based butter 250g soft light brown sugar 250g caster sugar 150g vanilla extract 1 tsp vegan chocolate 250g, broken into 1cm pieces flaky sea salt to finish
Soak the ground flaxseeds in the oat milk and set aside.
Whisk together the flour, oats, baking powder, bicarb and salt in a bowl and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the vegan butter and both sugars until creamy. Beat in the flax mixture and the vanilla, then add the dry ingredients and mix until just combined. Finally, add the chocolate and mix once again.
Use an ice-cream scoop to portion out 18 cookies on to a tray, or form golf-ball sized amounts of cookie dough using 2 tablespoons. Chill or freeze for at least 1 hour. (You can store the unbaked cookies in the freezer and bake as needed.)
When ready to bake, preheat the oven to 170C fan/gas mark 5. Line 1 or 2 large baking sheets with baking paper and arrange the dough evenly on the trays, leaving enough space between each one so they have room to expand during baking (they almost double in size). If you are baking from frozen, allow the cookies 5 minutes out of the freezer before placing in the oven.
Sprinkle a few flakes of sea salt over the top of each cookie, then bake for 12-14 minutes until the centre of each cookie is slightly soft and underbaked but the edges are crisp and golden. Remove from the oven and allow to cool on the tray for 10 minutes before eating.
Treacle tart with whipped cream
Treacle tart with whipped cream. Photograph: Pia Riverola
The first time I tasted this very British dessert was at St John Bread and Wine almost 20 years ago. It’s very rich but fantastic. I love the chewy texture and the hint of lemon in the butterscotch-y filling. I add a dash of vodka to mine in order to cut the sweetness down a little. You can play with the citrus here and use mandarin, meyer lemon, or even lime. I have tried to make it with various types of bread – sourdough is a no-no. I love it best with a pain de mie.
Serves 8 For the pastry plain flour 140g fine sea salt ⅛ tsp caster sugar ½ tsp unsalted butter 115g, chilled and diced iced water 2 tbsp
For the filling fresh breadcrumbs 200g, from a slightly stale loaf of white bread golden syrup 800g lemon, lime, orange or mandarin juice of 1 large vanilla extract 2 tsp vodka 1 tbsp (optional) flaky sea salt ½ tsp unsweetened whipped cream to serve
Grease a 25cm loose-bottomed tart tin. Put the flour, salt and sugar into a food processor and blitz to combine. Add the cold butter and pulse until it resembles coarse breadcrumbs. Drizzle in the iced water (you may not need it all) just until it comes together into a ball. Press the dough into a disc, wrap in clingfilm and chill in the fridge for 20 minutes.
Lightly flour a work surface and turn the dough out on to it. Roll it out into a 28cm circle. Carefully lift and lower this into the tart tin, pressing it gently to line the base and sides of the tin. Trim off any excess dough, then chill in the fridge or freezer for at least 30 minutes, or until ready to use.
Meanwhile, prepare the filling. Tip the breadcrumbs into a large bowl, add the remaining ingredients and stir well. Set aside to allow the bread to soak up the syrup. Meanwhile, preheat the oven to 180C fan/gas mark 6.
When ready to bake, loosely cover the case with a piece of baking paper and fill with ceramic baking beans or dried beans. Bake for 15 minutes, then remove the paper and beans and return to the oven for another 10 minutes until the pastry is golden brown.
Tip the filling into the hot tart case; it should come near to the edge of the pastry. Cook for a further 25-30 minutes until the filling has set and turned a light toffee shade. Allow the tart to cool before removing from the tin. Serve with unsweetened whipped cream.
Love is a Pink Cake by Claire Ptak (Vintage Publishing, £27). To support the Guardian and Observer, order your copy atguardianbookshop.com. Delivery charges may apply.
Whether you prefer cupcakes, brownies, cheesecake, or something in between, there’s a red velvet dessert out there for everyone this Valentine’s Day. So why not whip up one (or all!) of these recipes and treat yourself or your loved one to a sweet and indulgent holiday treat?
Valentine’s Day is just around the corner, and what better way to celebrate than with a delicious and indulgent red velvet dessert?
Red Velvet Desserts and Their Origin
The origin of red velvet desserts is something of a mystery, but it’s believed to have come from the southern United States in the early 1900s. The red color of the cake was perhaps the result of a chemical reaction between the acidic ingredients (such as vinegar or buttermilk) and the cocoa powder used in the recipe. However, the original recipes did not always include food coloring. One popular theory holds that the Waldorf Astoria Hotel in New York City popularized the cake in the 1920s. According to the story, a woman requested the recipe for the hotel’s “red velvet cake” and was sent a bill for $100. Outraged by the cost, she passed the recipe along to her friends, and the cake became a hit throughout the country. Today, red velvet desserts have become a staple in American baking, particularly around holidays such as Valentine’s Day and Christmas. Whether it’s a classic red velvet cake or a creative twist on the traditional recipe, these desserts continue to be a beloved treat for many.
Red Velvet Dessert Recipes
Whether you’re looking for something to share with your significant other or want to treat yourself, these 7 red velvet dessert recipes are sure to hit the spot.
These classic cupcakes are a Valentine’s Day staple. Made with a combination of cocoa powder and red food coloring, these cupcakes are light, fluffy, and moist. Top them off with a dollop of cream cheese frosting for the perfect finishing touch.
Calories per serving: 340
For a decadent twist on a classic treat, try these red velvet brownies. Made with both cocoa powder and semi-sweet chocolate chips, these brownies are rich and fudgy. Top them with a cream cheese glaze for an extra indulgent touch.
Calories per serving: 350
If you’re looking for something a little more sophisticated, try this red velvet cheesecake. With a chocolate cookie crust and a creamy cheesecake filling, this dessert is perfect for a romantic dinner for two. Top it off with some fresh whipped cream and chocolate shavings for an extra touch of elegance.
Total time: 1 hour 30 minutes
Calories per serving: 450
These adorable and delicious treats are perfect for sharing with a loved one. Made with a soft red velvet cookie and a sweet cream cheese filling, these whoopie pies are sure to delight.
Calories per serving: 250
If you’re looking for a cool and refreshing dessert, try this red velvet ice cream. Made with a rich and creamy ice cream base and swirled with red velvet cake crumbs, this dessert is both indulgent and refreshing. Serve it up in a waffle cone for the ultimate treat.
Calories per serving: 300
These bite-sized treats are perfect for snacking on during a cozy night in. Made with a red velvet cake mix and cream cheese frosting, these truffles are both rich and flavorful. Roll them in some cocoa powder or sprinkles for an extra touch of Valentine’s Day flair.
Total time: 1 hour 30 minutes
Calories per serving: 180
Who says you can’t have dessert for breakfast? These red velvet pancakes are perfect for a Valentine’s Day brunch. Made with a red velvet cake mix and topped with a cream cheese glaze, these pancakes are sure to start your day off on the right foot.
Calories per serving: 280
What to Serve with These Red Velvet Desserts
When it comes to serving red velvet desserts, there are plenty of options to choose from. For a classic pairing, consider serving your desserts with a hot cup of coffee or tea. For a more indulgent option, try serving them with a scoop of vanilla ice cream or a drizzle of chocolate sauce. If you’re feeling adventurous, you can even try pairing your desserts with a glass of red wine for a sophisticated touch. Regardless of what you choose, these desserts are sure to be a hit on their own or paired with your favorite beverage or topping.
From classic favorites to innovative new creations, these desserts showcase the unique and nuanced flavors of vanilla, making them a must-try for any dessert lover.
Are you a fan of desserts with a rich, creamy, and comforting flavor that is impossible to resist? Look no further than vanilla-based desserts, which offer a versatile and delicious way to satisfy your sweet tooth. From classic favorites to innovative new creations, these desserts showcase the unique and nuanced flavors of vanilla, making them a must-try for any dessert lover.
Vanilla-Based Desserts: A Brief Overview
Vanilla is one of the most popular flavors in the world, and for good reason. This versatile and aromatic ingredient adds a depth and richness to desserts that is unmatched by any other flavor. From classic vanilla bean ice cream to more complex and unique creations like vanilla crème brûlée, there are endless possibilities when it comes to vanilla-based desserts.
Vanilla-Based Desserts and Their Origin
Vanilla has been used in desserts for centuries, dating back to the ancient Mayans and Aztecs, who prized the flavor for its unique and complex taste. Today, vanilla is grown primarily in Madagascar and other tropical regions, where it is carefully harvested and processed to ensure the highest quality flavor. Whether you prefer your vanilla desserts with a classic twist or a modern spin, there is no denying the timeless appeal of this delicious ingredient.
Vanilla-Based Dessert Recipes
While there are countless vanilla-based dessert recipes to choose from, they all share a few key elements that make them so irresistible. From the rich and creamy texture to the aromatic and nuanced flavor profile, vanilla desserts offer a truly unique and satisfying experience. Whether you are a seasoned chef or a beginner baker, there is a vanilla-based dessert recipe out there for everyone. So why not try your hand at creating your own delicious vanilla dessert today?
Vanilla Bean Panna Cotta with Raspberry Sauce
This classic Italian dessert is a smooth and creamy vanilla custard that is set with gelatin and topped with a tangy raspberry sauce. To make the panna cotta, simmer cream, sugar, and vanilla bean until the sugar is dissolved. Add in gelatin and pour into molds. Chill until set, then serve with a homemade raspberry sauce made from fresh raspberries, sugar, and lemon juice. The result is a luxurious and elegant dessert that is perfect for any occasion.
Taste: creamy and indulgent with a tart berry finish
Total Time: 3 hours (including chilling time)
Vanilla Chai Spiced Rice Pudding
This warm and comforting dessert features creamy rice pudding infused with the flavors of vanilla and chai spices. To make the pudding, simmer rice, milk, cream, sugar, vanilla, cinnamon, cardamom, and ginger until thick and creamy. Serve hot or cold with a sprinkle of cinnamon on top. The result is a rich and aromatic dessert that is perfect for a cozy night in.
Taste: warming and aromatic with a hint of spice
Vanilla Bean Creme Brulee
This classic French dessert features a rich and creamy vanilla custard that is topped with a caramelized sugar crust. To make the custard, heat cream, sugar, and vanilla beans until the sugar is dissolved. Add the egg yolks and bake in a water bath until set. Top with sugar and caramelize with a kitchen torch until golden brown. The result is a decadent and sophisticated dessert that is sure to impress.
Taste: rich and creamy with a crunchy caramelized top
Total Time: 2 hours (including chilling time)
Vanilla Bourbon Pecan Pie
Vanilla bourbon pecan pie is a decadent twist on the classic American dessert. The filling is made with a mixture of corn syrup, brown sugar, eggs, vanilla extract, and bourbon, which adds a subtle warmth and depth of flavor. Pecans are then stirred into the mixture and poured into a pie crust. The pie is baked until the filling is set and the crust is golden brown. Serve warm with a dollop of whipped cream for a truly indulgent dessert.
Total Time: 1 hour 30 minutes
Calories per serving: 450
Vanilla bean ice cream is a classic dessert that is simple yet delicious. The base is made with cream, milk, sugar, and vanilla bean, which is scraped to release its seeds. The mixture is then churned in an ice cream maker until thick and creamy. The result is a smooth and velvety ice cream with a rich vanilla flavor. Serve scoops of the ice cream on their own or as a base for other desserts, such as pie or cake.
Total Time: 3 hours 30 minutes
Calories per serving: 250
Vanilla Yogurt Panna Cotta
Vanilla yogurt panna cotta is a light and refreshing dessert that is perfect for spring and summer. The base is made with yogurt, cream, sugar, and vanilla extract, which are combined and heated until the sugar is dissolved. Gelatin is then added to the mixture and chilled until it sets. The result is a silky-smooth panna cotta with a tangy yogurt flavor and a hint of sweetness. Serve with fresh berries or a fruit compote for a pop of color and flavor.
Calories per serving: 180
Vanilla sponge cake is a classic dessert that is light, airy, and versatile. The base is made with flour, sugar, eggs, and vanilla extract, which are beaten together until light and fluffy. The mixture is then baked in a cake pan until golden brown and springy to the touch. Serve slices of the cake on their own or as a base for other desserts, such as trifle or strawberry shortcake.
Total Time: 1 hour 30 minutes
Calories per serving: 200
Vanilla is undeniably a versatile flavor that adds a unique and delightful touch to a wide range of desserts. The French creme brulee, bourbon pecan pie, and yogurt panna cotta are just a few examples of how vanilla can elevate any sweet treat. The timeless vanilla ice cream, classic vanilla sponge cake, and wholesome vanilla chia seed pudding are all equally delicious and irresistible in their own rights. With its rich and complex flavor profile, vanilla is a key ingredient that can transform a simple dessert into a decadent masterpiece. So next time you’re in the mood for something sweet, consider trying one of these vanilla-based desserts and indulging in the luxurious taste that vanilla has to offer.
A Chow Club meal is made up of many small courses, and Kar Bhowmik‘s menu followed the pattern. A starter of dal puri was followed by a cup of soup of Bengali yellow split dal, and then a thali-like plate of bottle gourd with shrimp curry, dry Bombay duck curry, jackfruit curry, bottle gourd peel stir-fry and steamed rice. An elephant apple chutney was next and then dessert, sweet cottage cheese dumplings.
“I was excited to share my culture through my food. It’s a way we connect with each other, and a way we gain trust. And as we eat the food of different cultures, we find there are a lot of similarities. I may call it by a different name, or you may cook it in a different way, but we can understand the connections,” Kar Bhowmik said.
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RECIPES
Sukanya Kar Bhowmik shared the recipes for three Bengali seafood specialties, two of which she served at her Chow Club dinner. The recipes are lengthy but not difficult, as the length comes from the many spices used in Bengali cooking, spices which give the dishes the name of “curry.” Each is served over rice, and Kar Bhowmik says either basmati or jasmine rice would be traditional.
Ingredients and possible substitutions
Please note where substitutions are suggested, they will bring a different nuance to the dishes. Kar Bhowmik buys her Bangladeshi groceries at Indian Bazaar on North Shallowford Road in Dunwoody and Bangladeshi Grocery Plus on Buford Highway in Doraville.
• Asafoetida, also called hing, is powder made from the tap root of a member of the celery family. It’s commonly used in savory dishes and Indian pickles, and has a distinctly pungent aroma and a sulfur-like flavor similar to alliums like garlic and onions. A mix of garlic powder and onion powder can be substituted.
• Black nigella seeds, also called kalonji or black cumin, are the seeds of the nigella plant and its beautiful blue or white flowers. Black sesame seeds or other dark seeds may be substituted to duplicate the look, but not the flavor.
• Bottle gourd, also known as calabash and called lauki in India, is a long pale green gourd with an edible but slightly tough skin. Frugal Bengali cooks sliver the skin and make a stir-fry by tossing it with matchsticks of potato and sauteing it in mustard oil along with nigella seeds, green finger chiles, poppy seeds and turmeric and seasoning it with curry powder. Zucchini can be used as a substitute for the bottle gourd flesh.
• Dry Bombay duck is a small fish, also called dried loitta, that is sun-dried to preserve it. It is a staple of Bengali cuisine and is available at some Bangladeshi grocery stores and widely available online.
• Garlic paste and ginger paste are available in the produce department of most grocery stores.
• Garam masala is a spice blend and each brand will vary just as curry powders do. Bengali garam masala is a blend of green cardamom, cinnamon and cloves. Most traditional grocery stores will have one or two varieties of garam masala available, each with different spices which may include coriander, cumin or black pepper. You can make your own Bengali garam masala by mixing equal parts ground cardamom, cinnamon and cloves.
• Ghee is clarified butter and is now widely available in grocery and natural food stores. You may also make your own by melting butter and reservingthe clear fat, discarding the milk solids that sink to the bottom.
• Green finger chiles are moderately hot. Serrano peppers have a similar level of heat and could be substituted.
• Indian bay leaves are called tej patta, and the flavor is reminiscent of cinnamon and cloves, not at all like the vegetal flavor of American bay leaves. You may substitute a 2-inch piece of cinnamon stick.
• Indian red chili powder is made of powdered hot red chile peppers and packs a major punch. It is hot, but the heat doesn’t linger. Cayenne can be substituted, but the heat from cayenne tends to linger more in the throat, so consider reducing the quantity.
• Mustard oil is pressed from black mustard seeds and is commonly used for cooking and pickling. It is bright yellow and has a high smoke point and a mild mustard sharpness. It can sometimes be found in the international section of grocery stores. Vegetable oil can be substituted.
• Panch phoron is also called “Indian five spice” and is a mix of mustard, cumin, fennel, fenugreek and black nigella seeds. To substitute, use equal quantities of the seeds.
Chitol MacherMuithya(Bengali Fish Curry)
This dish of fish dumplings cooked in spicy onion-tomato gravy is a Bengali specialty made from chitol, a fish that is also called Indian featherback.
Here in the States, we can purchase frozen minced flesh of chitol from Bangladeshi grocers specializing in seafood, or substitute the flesh of a mild fish like tilapia or snapper.
As is traditional, this recipe is very spicy. Lower the heat by lowering the amounts of Indian red chili powder and fresh green finger chiles. You may see similar recipes that prepare the dumplings using mashed potatoes. Kar Bhowmik finds dumplings made without potatoes to be lighter and healthier.
Loitta Shurkir Jhal (Dry Bombay Duck Curry)
This recipe gets its curious name from the dried fish called “dry Bombay duck” that is used. There is no duck in the recipe, and there are many theories about how the fish got this name. The dry Bombay duck fresh out of the package has a very pungent odor, which dissipates as it is soaked. The cooked dry Bombay duck is not fishy tasting at all. If you prefer, make this delicious curry with 1-inch chunks of a meaty fish such as bass or mahi-mahi, adding them at the end and cooking, covered, until the fish is cooked through.
Lau Chingri (Bottle Gourd Curry with Shrimp)
When preparing this dish for her family, Kar Bhowmik uses unpeeled shrimp, and everyone happily consumes the shrimp along with their peel and tails.
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If you have a whole chicken in the fridge and don’t know what to cook with it, this collection of Whole Chicken Recipes is just what you need!
We’ve found you twenty five of the best ways to cook whole chicken, and the variety is amazing.
Whatever flavors you’re craving, this list has classic comfort foods along with dishes from all around the world. And there’s something here for every cooking method.
So go through all of these amazing whole chicken recipes, and find that perfect dinner for tonight!
What better way to kick off our list of the Best Whole Chicken Recipes than with a classic and utterly flavorful Garlic Herb Butter Roast?
This delightful dish boasts an exquisite crispy skin, all while packing in unbelievable flavor. Perfectly prepared using easy-to-find pantry ingredients. Savor every bite!
If you’re looking to impress your friends and family this week with a delicious meal, why not try Thai-inspired Coconut Curry Chicken?
This one-pot dish is brimming with exotic flavors sure to tantalize the taste buds. Plus, it’s so easy!
With readily available ingredients, everyone can enjoy its unique aromas. Treat yourself and those around you, give Whole Coconut Curry Chicken a try tonight!
Enjoy the tantalizing flavors of India with this Roasted Tandoori Chicken for a delicious weeknight dinner.
The prep is simple: just marinate your whole chicken in warm Indian spices like ginger, garlic and more to create mouth-watering flavors.
As it cooks, delightful aromas will fill every corner of your home. Take one bite and be instantly transported straight into an exotic flavor experience.
Transform your roasting repertoire with this amazing Roasted Spatchcock Chicken and Vegetables.
Perfect the cooking techniques to delight in a golden, juicy poultry masterpiece enhanced by mouthwatering butter, herbs, spices, garlic and lemon flavors.
It’ll be one of your favorite whole chicken recipes!
Love the flavors of Nando’s? Now you can get that classic taste right at home!
This Portuguese BBQ Peri Peri Chicken recipe promises to make your chicken divine. Whether it be grilled or oven roasted, each bite will bring forth all those delicious authentic Nandos flavors.
Let your tastebuds take a flavorful journey with Chicken Cacciatore, the classic Italian dish that will have you savoring every mouthful.
Simmered in an aromatic tomato based sauce filled to the brim with tantalizing herbs and veggies, plus a splash of wine for good measure, this delicious culinary experience is sure to satisfy even those most discerning diners.
So what are you waiting for? Bring restaurant style dining straight into your very own kitchen!
Spice up your next family meal with this delicious Harissa Roasted Chicken and Potatoes.
In just one hour, you’ll have a scrumptious dish of crispy chicken skin in an irresistibly spicy flavor combination alongside herbed potatoes and pearl onions.
Add some international flavor to your dinner menu with Dominican Stewed Chicken!
This recipe starts by caramelizing chicken and then braising it in a tantalizing sauce. With succulent seasonings, the mouthwatering stew is sure to become an instant favorite for every occasion.
Enjoy the delectable flavors of this unforgettable dish today!
So there you go, twenty five great whole chicken recipes. The only question now is, which will you try first?
Pin or bookmark this collection of amazing recipes so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new easy recipes for you!
Check out these other great recipe collections: Chicken Breast Recipes Chicken Thigh Recipes Chicken Leg Recipes Chicken Wing Recipes Chinese Chicken Recipes Italian Chicken Recipes Mexican Chicken Recipes Southern Chicken Recipes Indian Chicken Recipes Asian Chicken Recipes Spicy Chicken Recipes
Ingredients
whole chicken
seasonings
accompaniments
Instructions
pick a recipe that looks good.
gather ingredients.
cook your new favorite whole chicken recipe!
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