Of late, I have been literally shaking my drafts. Some pictures that I feel are not meeting my minimum requirements are getting deleted and pushed to the “to make again for the blog” category. Already Fami gave me a little piece of her mind for the “lousy” pictures in the Lauki Chana Dal, saying that the dish deserves a much better picture. 😀 I agree with her, but my problem is I will continue to cook it at night and I may not be able to click it in day light. I have heard many food bloggers say that they keep some quantity to click in day light, but that is definitely not the thing for me considering I am working. My day light disappears by the time I am back home. 🙂 So you will still see night pictures, but hopefully better looking pictures – hopefully, is the word. 😀 Since I already have so many in the drafts, I am limiting myself to cooking new recipes only over the weekend, when I can click in day light, sometimes even relieving myself of doing it, since I have enough to fall on, Alhamdulillah. I know many don’t believe me that I have also had my low days where I haven’t cooked much or anything new for months at a stretch, since the blog doesn’t show it that way, but by His Grace, that’s the way it has been. Like now, ever since I have come back from home, I am struggling with my mojo and I have hardly cooked serious food, or am just repeating the favourites at home. So basically a move to the suspense folder is giving me an idea what all I need to repeat and click in day light for better morning pictures, InShaAllah… I am really doing what I can to keep up my blogging interest on. It is really not easy, seriously, but the little snippets I get on and off, whether it is in the form of encouraging remarks, pictures of tried and tested, and some or the other recognition helps me keep the negatives aside and focus on the positives, Alhamdulillah… 🙂
I love fruit related bakes and there are quite a bit of them already on the blog. Just adding one more to the list… One that I loved baking and enjoyed it the most! I seriously can’t wait to get a bottle of apricot jam to make this bake again very soon, InShaAllah… 😀 I love dried apricots as a snack. I have them with some figs and almonds when hungry pangs hit at 11 am during work. So I always have it in my pantry. During my lazy browsing session, I came across this recipe and the timing couldn’t be prefect enough – I had all ingredients that I needed including some apricot jam that I had picked up at a good price, only to realise that I hardly had anytime to finish it off! This loaf is 100% wholewheat flour or aatta, so that makes it sound really healthy, despite the butter and eggs in it. The loaf is mildly sweet and is amazing with a cup of milk or some black tea. You can have it for breakfast or for your afternoon tea. The intermittent bites of the apricot is what I loved the most about this delicious bake. I didn’t add any nuts since I didn’t want it to cut through the apricot flavors in the loaf. Easily a bake that I thoroughly enjoyed making and eating too… 😉
If you love apricots, then here are some apricot based recipes on the blog:
- 250 gm dried apricot, chopped
- ½ cup apricot jam
- ¼ cup water
- ½ cup raw sugar
- 225 gm butter
- 3 eggs, lightly beaten
- 1¾ cup wholewheat flour
- 2 tsp baking powder
- Combine the apricot, jam, water and sugar in a saucepan and bring it to a boil. Keep it on simmer for around 10 minutes till the apricot are softened.
- Switch off and add the butter into it and whisk till all the butter melts. Allow to come to room temperature.
- Preheat oven to 170 degrees. Grease and flour a large loaf tin.
- Add the beaten eggs into the apricot mixture and whisk.
- Sieve the flour and baking powder into the wet ingredients and fold in till well combined.
- Pour into the pan and tap slightly. Bake for 60 to 75 minutes till skewer comes out clean. Cover the top with an aluminium foil while baking midway to avoid the crust from getting browned.
- Cool in pan for 10 minutes before flipping onto a wire rack.
- Cool completely, slice and enjoy!