Tastes and treats of 2020

It is the 2nd of January 2021. Like most people around the world, I, too, am pacing myself into this new year, after the global historical phenomenon that was the year 2020. Life changed for every living creature on this planet, beginning with the raging wildfires in Australia, to the pandemic and lockdown, paving the way to clearer skies, emptier streets, breathable air, and what not.

In the midst of the change and the chaos of 2020, as an endearing solace, I managed to continue honing my skills as a home baker.

As the year began, I started my 2020 baking adventure with a rather ambitious undertaking. For my birthday, my brother had, amongst other things, gifted me the subscription to the App, Masterclass. On the App, I stumbled across Mr. Domique Ansel and his delectable easy-to-follow recipes. It is there that I came across "The Chocolate Cake". A three layered, no-flour chocolate cake, the prep for which was spread across three days, mixed with complex techniques and precise calculations and measurements to produce a silky cake, one like I had never before tasted. Each bite melted in my mouth as if I was eating air, yet bursting with bags full of velvety chocolate flavour finding depth and variance in textures of the chocolate sponge, chocolate mousse and mirror chocolate glaze, topped with Swiss meringues which brought pleasure to the eyes and the tongue.

Everything said about this decadent treat is less, for the proof is in the eating, every spoonful of it.

Baking was something that I picked up around the age of 12, when my mother gave me the recipe for a simple 'Vanilla Sponge Cake' and guided me through each step, to producing my first edible masterpiece. With over 20 years of experience since that day, I can safely proclaim that the 'Vanilla Sponge Cake' holds a special place not only in my heart, but also in my ever growing repertoire, as one of my signature bakes. This humble bake is my go-to, comfort creation.

So it would be no surprise that amidst the pandemic ridden lockdown, despite limitations on food supply, I managed to scrounge through every possible means to bake this hug-in-a-tin delight for my parent's wedding anniversary in April, my father's birthday in May and my mother's birthday in November.

Moving along, as the lockdown eased up, I ventured back to Mr. Ansel's collection, this time attempting a more rustic and humbler version of the Chocolate Cake, but instead with a more indulgent and rich Coffee Buttercream frosting. A double tiered, ganache filled chocolate cake made specially for some dear family friends was the highlight of another frantic afternoon.

Another Chocolate indulgence which found its way to my kitchen, was the no-bake 'Salted Dark Chocolate Tart' courtesy Ms. Nigella Lawson. This treat found favour pursuant to a not-so-subtle request from my cousin brother, as we were prepping up for a Luncheon at a dear friend's place, who had actually invited us to taste her new found biryani skills. This Chocolate Tart was a sin, I tell you; a gluttonous sin, which I would gladly commit over and over again. The base of the Tart was made from digestive biscuits mixed with chocolate and sea salt, bringing a healthy balance (I often delude myself by repeating that fact). 

Who am I kidding, Chocolate is clearly a personal and crowd favourite, and there is an obvious pattern emerging in my bakes. That being said, I am no one-trick pony! 

Thanks to work from home, I have managed to dabble in many more cookery skills, beyond bakes and makes. Starting with an old favourite, the 'Vanilla Panna Cotta'. This is one of easiest things to make, and probably one of the most joyful things to taste. The wiggle and jiggle of spoonfuls in my mouth satiate the deepest of cravings amidst childish giggles.

Treading along in the direction away from chocolate, I managed also to venture into plenty of ice cream making, drawing inspiration from the latest season of MasterChef Australia (Season 12). Starting off with a Matcha / Green Tea Ice Cream (being eggless), to a more traditional (egg-full) custard based, Salted Caramel Ice Cream.

Green Tea Ice Cream is personal favourite of mine, especially since it evokes memories of my first trip to Japan back in 2008 and all the great times I spent in that country over 6 weeks and the amazing people I met and friends I made. 

On the other hand, Salted Caramel Ice Cream was a direct consequence of MasterChef inspiration. I mean, I needed to know what all the fuss was about this flavour. Never having previously, in all my 33 years of being, tasted Salted Caramel Ice Cream (because I am not a fan of caramel flavour per se), I was wholly unprepared for the flavour explosion and life altering experience I was about to undergo as I churned this amber delight in my Home Ice Cream Maker. An instant family favourite now, the summer of 2020 saw multiple days filled with this delight which was repeatedly made.

Moving beyond sweet treats was the next logical step which I needed to embark upon in 2020. So far, my culinary journey had already seen an unprecedented expansion, undoubtedly more than I had expected, but certainly about as much as I had hoped.

Finding inspiration in savoury, I dabbled my hand with savoury bakes culminating in indulgent, crispy, and buttery Chicken Patties with home-made puff pastry, and also a wheat-free, gluten-free super Protein Loaf. Balancing on two ends of the health spectrum, tastes buds were salivating beyond measure.

The Patties were juicy on the inside and crisp and flaky on the outside, just as they needed to be.

The Loaf was a healthy dose of fibre which after all the above seemed like a welcomed change to our dietary escapades.

It was time, however, to come full circle, and head back to my true love: Chocolate. I needed to experiment more with chocolate, for my taste buds were far from satiated. This chocolate craving led me down the path of more innovative bakes with a Chocolate Soufflé, Frozen Banoffee Chocolate Cheesecake and a Baked Dark Chocolate Cheesecake.

I am wholly mindful of the fact that 2020 has been a tough year. It has been tough for me as well personally, with challenges and losses which required great strength. Without undermining those challenges in anyway, I wanted to take a look back at some of the good times from 2020. Being a foodie, and an ardent baker, the tastes and treats of 2020 seemed like the perfect way to pay homage to an eventful rollercoaster of a year. 

As I journey into 2021, I hope and desperately pray for better times and happier moods. We all deserve it. What better way than to continue honing my skills as a baker. May 2021 allow me to acquire many more culinary and dolce skills, presenting them with greater finesse.

Happy New Year and Happy Baking to us all!