#oldmonkdiaries

[badnamshayar]

Zinda Dil #zindadil #zindadili #daler #ankhile #jujharu #oldmotorcycle #oldmonk #oldmonklovers #mohanmeakin #oldmonkdiaries #thunderbirdavl #enfielddiaries #amardillivaala #badnamshayar #poetryporn #jindabad #dilwale #yaari #punjabiboys #brownmunde (at Renuka) https://www.instagram.com/p/CQHNQDFAdkz/?utm_medium=tumblr

[bongfooodie]

When the Monk rises above all. . . I was planning to visit @iscreamstikstof for quite sometime now since the feed of many of my friends flooded. I finally took a U turn on the way back home to redeem #ZomatoGold and try it out. The decor is quite inspired by science fiction setup with pods here and there. . . They announced I can't use my @zomatogold for the Scoop a Booze flavours which was insanely priced at ₹254 for a 150 ml cup. Anyways, I was adamant to try the Monk Raisin and was ready to forgo. The long glass with liquid nitrogen in the bottom might create an illusion of the quantity but with one spoon down the cup you get the reality. Anyways, setting aside the price and quantity debate, the taste can win any heart. I was so overwhelmed with the he distinct flavours of Old Monk, I could literally dig in a few cups. The deeper you dig in, the flavours got more powerful. The raisins though made no difference. . . They also have vodka and scotch infused Ice-creams too in their offering. Overall, I would rate the experience 3.5/5 simply because the price and quantity was little overwhelming. . . Keep following @bongfooodie and supporting the #goodfoodmovement . . #bongfooodie #followers #desserttime #following #oldmonkicecream #dessertporn #shoutout #icecreamlover #shoutouts #dessertgram #shoutoutback #shoutoutforshoutout #follower #desserts #foodporn #oldmonkrum #shoutoutpage #icecreams #dessert #followforfollowback #follow #icecream #dessertlife #oldmonkdiaries #oldmonk #foodgasm #foodblogger #stiksofhyderabad (at STIKSTOF) https://www.instagram.com/p/By3IsCAAF1O/?igshid=yl1v8yaes2qd

[nanochronicles]

Every Ihm graduate/chef school pass out will have some fond memories of this beauty. From raiding the kitchen cabinet without the Head chef's knowledge for a swig of rum and getting caught, fighting for the one piece of the baba from your friends plate, finding that one friend who doesn't touch alcohol to trade for his Baba. To even messing it up on the day of practical exams.. Each will have his/her version of story of making the Baba. ... .. Would love to hear your Baba au Rhum stories.. .. .. #babaaurum #babaaurhum #polishpastry #pastrychef #pastrychefathome #pastrychef_team #frenchchefs #oldmonkrum #oldmonk #oldmonkcooks #oldmonklovers #oldmonkdiaries #darkrumdiary #darkrumcake #yeastcakes #leavenedcake #leavened #easybakes #polishstory #foodhistory #culinaryhistory #laroussegastronomique #recipewithrum #cookingwithrum #frenchpastriesarethebest #babaaurhumcake #stanislasleszczynski #marieantoinecarême #carême #cookalongwithchefsandhya https://www.instagram.com/p/CCxipjIJ-4j/?igshid=bbrv87udjjca

[nanochronicles]

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A post shared by Sandhya S Kumar (@travellingchef_sk)

Recipe: (Makes 8) ❣Dont scale down trust me it will get over in the blink of an eye. Raisins - 100gms Soak it in 1/4 cup of Dark Rum ✌(Okay you can add a little more.. lol) Dry Yeast- 1 tbsp Water/Milk - 3 tbsp Sugar - 1 tsp (Mix all these together in a bowl, to activate the yeast) Flour(Maida) - 2 cups(250gms) Salt - a pinch Lemon zest - from 1 no Orange zest - from 1 no Eggs - 3 nos beaten well Soft butter- 1/2 cup(100gms) By the time you take out the dry ingredients, the yeast mixture would have bubbled. Add the yeast mix, and beaten eggs to the flour, add the butter. Mix well, you'll get a very soft sticky dough. Bring it all together. Leave it covered, for it to raise(30mins approx should do) After you see the dough has doubled in size add the raisins(drain from the rum and keep aside) 🤦‍♀️Do not drink that rum at this stage, not yet Mix with a spatula. Portion out equally into 8 to fill 8 baba moulds or one big cake tin, will also do. Leave it covered in the mould for another 20 mins. Preheat your oven at this stage to 200°C. Once the baba has risen to the brim of your mould. Put in for baking for 15-20 mins. Mine came out in 20 mins, so keep check on your oven temperature. 🤤Now you'll prepare the Rum Syrup when the babas are baking😍 Rum - hopefully that 1/4 cup you didn't gulp down. Sugar - 2 cups Water - 3 cups Vanilla - 1 tsp Bring sugar and water to a boil, to make a sugar syrup. Switch off add the rum, and vanilla. Once the baba is baked. Take it out of the mould and soak each baba in the rum syrup. Drain and keep on a rack. 💟Wait for it to cool down before you can devour it. Also helps get the flavours soaked in. ✅ Patience is the key. Let me know of you try out the recipe. 🥃Cheers! #babaaurum #babaaurhum #polishpastry #pastrychef #pastrychefathome #pastrychef_team #frenchchefs #oldmonkrum #oldmonk #oldmonkcooks #oldmonklovers #oldmonkdiaries #darkrumdiary #darkrumcake #yeastcakes #leavenedcake #leavened #easybakes #polishstory #foodhistory #culinaryhistory #laroussegastronomique #recipewithrum #cookingwithrum #frenchpastriesarethebest #babaaurhumcake #stanislasleszczynski #marieantoinecarême #carême #cookalongwithchefsandhya https://www.instagram.com/p/CCxl7qXJjKu/?igshid=1tiy3ddh2v6wo