tag:blogger.com,1999:blog-56180142316356594472024-03-02T02:06:49.629+01:0013 Secret SauceIts all about innovation - World's best recipes with a twistAnonymoushttp://www.blogger.com/profile/01068106049569367840noreply@blogger.comBlogger137125tag:blogger.com,1999:blog-5618014231635659447.post-66479788872491907722013-11-07T12:25:00.000+01:002013-11-07T12:25:41.578+01:00Shrikhand & Boondi Trifle<div dir="ltr" style="text-align: left;" trbidi="on">
It is fun creating a totally new recipe for any occasion. And yes I did something this diwali (Indian festival) also. I was planning to make a boondi ladoo (Boondi or boondhi is a fried Indian snack made from chickpea flour) which didn't happened so perfectly and turned out to be a serendipity. I used the same boondi to make this shrikhand and boondi layered dessert and was an instant hit among family and friends. Hope you enjoy doing this recipe as much I did.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSFzF8rlrgsgLXDh3ZOJ6zbafxiWfZytBbRwkDnyNuRCAQsSp5u3WutgANd8rXXFAxtXMCw-VViSUEigPZF-TozQD1jxjpxbnpYXmal8eZvEKOHY__LIkT_vpb2X7rpTq3jzeHDfqq4BdD/s1600/Shrikhand+&+Boondi+Trifle.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSFzF8rlrgsgLXDh3ZOJ6zbafxiWfZytBbRwkDnyNuRCAQsSp5u3WutgANd8rXXFAxtXMCw-VViSUEigPZF-TozQD1jxjpxbnpYXmal8eZvEKOHY__LIkT_vpb2X7rpTq3jzeHDfqq4BdD/s640/Shrikhand+&+Boondi+Trifle.JPG" width="422" /></a></div>
<div>
<br /></div>
<div>
Ingredients:</div>
<div>
<br /></div>
<div>
For Boondi </div>
<div>
Besan (Chickpea flour) : 1/2 cup</div>
<div>
Oil: 1 tablespoon</div>
<div>
Melon seed: 2 tablespoon</div>
<div>
Sugar: 1/2 cup</div>
<div>
Ladle with hole for making boondi</div>
<div>
<br /></div>
<div>
For Shrikhand</div>
<div>
Turkish/ Greek yogurt: 1 liter</div>
<div>
Castor sugar: 1/2 cup</div>
<div>
Saffron: 1 pinch</div>
<div>
Cardamom powder: 1/4 teaspoon</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv_wDwk8NWjDtQLlTNSfmxpXyMXwTsaR4pwVOCSY44Xp0eZuTQ0xt8D5Y0Ni1ZIkanhCd95i1lOhoEAnML-KjXuYXot1fpckS8sSaECf3sFWQufVGPabpqR2jNVedsoScyuyE_z8sFFGe-/s1600/Shrikhand+&+Boondi+Trifle1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv_wDwk8NWjDtQLlTNSfmxpXyMXwTsaR4pwVOCSY44Xp0eZuTQ0xt8D5Y0Ni1ZIkanhCd95i1lOhoEAnML-KjXuYXot1fpckS8sSaECf3sFWQufVGPabpqR2jNVedsoScyuyE_z8sFFGe-/s400/Shrikhand+&+Boondi+Trifle1.JPG" width="393" /></a></div>
<div>
<br /></div>
<div>
<div>
1) For Boondi make a fine paste of besan with 1/4 cup of water and 1/2 cup besan. The paste should be of a flowing consistency. Add tablespoon oil to it. Mix well and set aside of 15 minutes.</div>
<div>
2) Make the sugar syrup adding 1/2 cup water to the sugar. Cook until it start bubbling for approximately 5-6 minutes.</div>
<div>
3) Heat some oil in a pan and using the ladle with holes pour in the besan batter over the hot oil. Small drop of batter will fall to make boondi. Fry it till golden and soak it it the prepared sugar syrup. Repeat the process until all the batter is done. </div>
<div>
4) Add dry roasted melon seed to it. Set aside and let it cool. You can enjoy boondi as it is or layer it with the shrikhand to make it more exotic. For variation add color to the batter and make it look more tempting.</div>
<div>
5) For Shrikhand, hang the yogurt in a cheesecloth for overnight. Mix it with the castor sugar, saffron and cardamom powder until smooth and consistent. </div>
<div>
6) Layer the shrikhand at the base of your serving glass at the bottom, some boondi in between and top it up again with the Shrikhand. </div>
<div>
7) Refrigerate until served. Enjoy this exotic India dessert with a western look.</div>
<div>
<br /></div>
<div>
BON APPETIT..</div>
<div>
<br /></div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/01068106049569367840noreply@blogger.com0tag:blogger.com,1999:blog-5618014231635659447.post-9574905504456842332013-10-23T15:09:00.000+02:002013-10-23T15:09:42.874+02:00Murg Patiala/ Chicken Patiala<div dir="ltr" style="text-align: left;" trbidi="on">
As the name suggest this recipe has definitely some royal look and feel to it. This recipe makes a simple lean chicken breast to an exotic main course dish. It is a sure shot recipe for any get together or party. Bookmark this recipe today and perk up your weekend dinner/ lunch in a royal way. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibYRQ0Ie4yeEfKJ0j3OBFZelq46tjCydFeP5NSpIhj8PCpYjcj379Asl-pd4NZ3EXLV-0H1f0XV4V-Hxy5a-oQFrueOJc8KMiF6S2K8bAITsWZdSr0mK4yayQAZr2pyFb7j7CNJaempiPd/s1600/Murgh+Patiala.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibYRQ0Ie4yeEfKJ0j3OBFZelq46tjCydFeP5NSpIhj8PCpYjcj379Asl-pd4NZ3EXLV-0H1f0XV4V-Hxy5a-oQFrueOJc8KMiF6S2K8bAITsWZdSr0mK4yayQAZr2pyFb7j7CNJaempiPd/s640/Murgh+Patiala.JPG" width="424" /></a></div>
<br />
<br />
Ingredients:<br />
<br />
Chicken breast: 400 grams (cut in 2 inches cubes or strips)<br />
Oil: 3 tablespoon<br />
Cumin seed: 1 tsp<br />
Onion: 4 medium (sliced)<br />
Tomato: 2 large(chopped in cubes)<br />
Ginger garlic paste: 2 tablespoon<br />
Red chilli powder: 1 teaspoon<br />
Coriander powder: 1 tablespoon<br />
Turmeric powder: 1/2 teaspoon<br />
Cashew Nut paste: 1/4 cup<br />
Dried fenugreek leaves: 1/2 teaspoon (dry roasted and powdered)<br />
Green cardamom powder: 1/4 teaspoon<br />
Garam masala: 1/2 teaspoon<br />
Cream: 1/2 cup<br />
Salt to taste<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfjBKqzw603HivrCheeDtCqXp-hsx1KWbVKPK95ThS0bblBijS3mYWHcC-br_M51q1UjT3_Z6aytuYnRCmwRhbPFHMPyHRJUlEvJ003L1gCJcTDk9m7zguRhFL1lgcrPdCZFXHVSkckf2B/s1600/Murgh+Patiala1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfjBKqzw603HivrCheeDtCqXp-hsx1KWbVKPK95ThS0bblBijS3mYWHcC-br_M51q1UjT3_Z6aytuYnRCmwRhbPFHMPyHRJUlEvJ003L1gCJcTDk9m7zguRhFL1lgcrPdCZFXHVSkckf2B/s400/Murgh+Patiala1.JPG" width="400" /></a></div>
Method:<br />
<br />
<br />
1) Heat some oil in a pan. Add cumin seed; add onion when the seed are bit brown. Sauté onion till it is golden and fragrant.<br />
2) Add ginger garlic paste and sauté. Add chopped tomato and cook till it turns pulpy.<br />
3) Add red chilli, turmeric, coriander and salt. Mix well<br />
4) Cook it for another 2-3 minutes; put it in a blender once cooled. Heat the same pan and add the onion tomato paste with cashew nut paste. Mix well.<br />
5) Cut the chicken breast and add it to the pan, cook it covered for 4 minutes.<br />
6) Add fenugreek powder, cardamom powder, garam masala powder and cream. Cook till chicken is done.<br />
7) Serve with hot chapatti or naan.<br />
<div>
<br /></div>
BON APPETIT..</div>
Anonymoushttp://www.blogger.com/profile/01068106049569367840noreply@blogger.com0tag:blogger.com,1999:blog-5618014231635659447.post-72266035277089608382013-10-16T13:21:00.000+02:002013-10-16T13:21:29.583+02:00Coconut Kalakand<div dir="ltr" style="text-align: left;" trbidi="on">
Kalakand, (Hindi: क़लाक़न्द) is a popular Indian sweet made out of solidified, sweetened milk and cottage cheese. It is one of the most commonly available sweets in the shops during festivals in India.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1SHXAIclwM_rfK1unFBP4GRVkrHZ7fTopWxhyphenhyphenebRrzRAB_oodnki804ruBrYJcLBPJhiQdbDYKjbOZKHQagHsZ56vHEWpzwEJFMDsOGvrXDwKHE7vv4C29o-GNGPdZ4n9dBKIWvPwTw5o/s1600/coconut+kalakand.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1SHXAIclwM_rfK1unFBP4GRVkrHZ7fTopWxhyphenhyphenebRrzRAB_oodnki804ruBrYJcLBPJhiQdbDYKjbOZKHQagHsZ56vHEWpzwEJFMDsOGvrXDwKHE7vv4C29o-GNGPdZ4n9dBKIWvPwTw5o/s400/coconut+kalakand.JPG" width="400" /></a></div>
<br />
<br />
Serve: 15 (medium square pieces)<br />
<br />
Preparation time: 1 hour (plus cooling)<br />
<br />
Ingredients:<br />
<br />
Milk: 2 liter<br />
Coconut powder: 1/2 cup<br />
Lemon juice: 1 tablespoon<br />
Sugar: 1/2 cup<br />
Pistachio: 15 pieces crushed roughly<br />
Ghee: 1/2 teaspoon<br />
Silver varq (optional)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIXsEa-75GmTrHl68XkC0z-S5Dv0O66gZyin9wHVFiTuYC85f6Dp-cGHlAB0n5kPj_fDC_uTaIRiffljzMQL2VMZBkco6cx_nv476PrzCY3lAiBtRQws5mDGHcpEP3BezAEI1IdZOiXPO0/s1600/coconut+kalakand1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIXsEa-75GmTrHl68XkC0z-S5Dv0O66gZyin9wHVFiTuYC85f6Dp-cGHlAB0n5kPj_fDC_uTaIRiffljzMQL2VMZBkco6cx_nv476PrzCY3lAiBtRQws5mDGHcpEP3BezAEI1IdZOiXPO0/s400/coconut+kalakand1.JPG" width="400" /></a></div>
<br />
Method:<br />
1) Boil 1 liter of the milk in a large, thick-bottomed pan. Add the lemon juice to it. Once the chenna (cottage cheese) separates from the milk sieve the mixture with clean cheesecloth and strain the excess water. Wash it under fresh running water.<br />
2) Boil another liter of milk till it reduces to half. Keep on stirring the milk with a spoon at short intervals so it doesn't stick at the bottom of the pan.<br />
3) Now add chenna to the milk and stir it continuously. Cook the mixture till it gets thick and looks like mawa/ khoya. Add sugar and coconut powder to it and stir the mixture. Cook it till the mixture reaches the consistency of making a burfi.<br />
4) Grease an aluminium tray with ghee. Pour the mixture into the tray and level the surface. Leave to set for a few hours in a cool, dry place or a refrigerator. When completely set, decorate with silver varq and cut into squares or diamonds. Sprinkle the sliced pistachios on top.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQxwel6s9FpzA80qsoxcuh1WUCAw9pzncXImUuTiIAlPmWwmAI2SSbmFKfOnTTg6ctOqZeRNgKTp9Nm-Idu7f7ccImFe6GLyo9oDLJ5qtHGL_IoztzoHNAFfDc2s_3cFh6SQ5PtAzITofy/s1600/coconut+kalakand2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQxwel6s9FpzA80qsoxcuh1WUCAw9pzncXImUuTiIAlPmWwmAI2SSbmFKfOnTTg6ctOqZeRNgKTp9Nm-Idu7f7ccImFe6GLyo9oDLJ5qtHGL_IoztzoHNAFfDc2s_3cFh6SQ5PtAzITofy/s640/coconut+kalakand2.JPG" width="422" /></a></div>
<br />
BON APPETIT..</div>
Anonymoushttp://www.blogger.com/profile/01068106049569367840noreply@blogger.com0tag:blogger.com,1999:blog-5618014231635659447.post-67433061553331522722013-10-10T01:25:00.000+02:002013-10-10T01:25:15.009+02:00Apple Sandesh<div dir="ltr" style="text-align: left;" trbidi="on">
These delicate bengali sweet are famous for its melt in mouth, less sweet, velvety texture. For Bengalis, any celebration is incomplete without the customary 'sandesh'. Being an inherent part of Bengali culture and festivity, sandesh became a 'messenger' of auspicious news creating an atmosphere of joy and happiness in every household. So much so that people in Dhaka, Bangladesh, like to call the sweet 'pranhara' which is the Bengali of 'heart stealer'.<br />
<br />
Apples sandesh is a fusion of an authentic classic recipe with a twist on some international flavours. Apple stuffing gives the soft sandesh a tangy chewy bite in the centre. It makes the dessert more exciting when you eat it.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifLACFseX_qUM3DJRGucsjp1ViJVKBAWxIg6emfmbVLaeMdqpM8OTcFRr6ktfrXI5FtF5iU8WyplBgTzVXE3cwtaYUujDOpW0otBjq9HQyR2y38FghVkYMnrdjvpkd39XtySIfRi2BbWhU/s1600/Sandesh.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifLACFseX_qUM3DJRGucsjp1ViJVKBAWxIg6emfmbVLaeMdqpM8OTcFRr6ktfrXI5FtF5iU8WyplBgTzVXE3cwtaYUujDOpW0otBjq9HQyR2y38FghVkYMnrdjvpkd39XtySIfRi2BbWhU/s640/Sandesh.JPG" width="420" /></a></div>
<br />
<br />
Serve: 10 pieces<br />
<br />
Preparation time: 30 minutes (plus cooling)<br />
<br />
<br />
Ingredients:<br />
<br />
Cottage cheese: 100 grams<br />
Apple: 1 large<br />
Lemon juice: 1 tablespoon<br />
Sugar: 1/2 cup (powdered) + 2 tablespoon<br />
Cinnamon powder: 1/2 teaspoon<br />
Green Cardamom powder: 1/2 teaspoon<br />
Saffron: 1/2 teaspoon soaked in warm milk<br />
Pistachio to garnish<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDyv_KFKUMuPZ9xC0i8rWWYvKISEP1HBFmkqjo9bqPQSUsBTPBjX-ZPRbK_SIY9WzGMaMdmpF3p36-O-lIXCLY9FJU7nK-Q6jcAzIisPKYu8zRnV42RtBgobAk36T6yi1MTNbm7ntvk153/s1600/Sandesh2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDyv_KFKUMuPZ9xC0i8rWWYvKISEP1HBFmkqjo9bqPQSUsBTPBjX-ZPRbK_SIY9WzGMaMdmpF3p36-O-lIXCLY9FJU7nK-Q6jcAzIisPKYu8zRnV42RtBgobAk36T6yi1MTNbm7ntvk153/s640/Sandesh2.JPG" width="422" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiuLgFDlTOiFoRQZQ_eSK95wSe2Ea20Eqkcw4XKdIDFSjep6rWpwsJkzuIHFmBfnTbKq42uO8Mz6rCAYhiBK8gY30RnQxlqew2TULMp8cmgXNdhgbrNf4cqs6wANb0UEDVGEqcJKLjHQ5_/s1600/Sandesh3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiuLgFDlTOiFoRQZQ_eSK95wSe2Ea20Eqkcw4XKdIDFSjep6rWpwsJkzuIHFmBfnTbKq42uO8Mz6rCAYhiBK8gY30RnQxlqew2TULMp8cmgXNdhgbrNf4cqs6wANb0UEDVGEqcJKLjHQ5_/s400/Sandesh3.JPG" width="400" /></a></div>
<br />
Method:<br />
<br />
1) Grate the apple and mix it with lemon juice and 2 tablespoon of sugar. Cook it on a medium flame until dry and apple is soft like a spread. Set aside to cool.<br />
2) Knead the chhenna (cottage cheese) well with the heel of your hand to make it really smooth. Add powdered sugar and cardamom powder, and knead again for approximately 2 minutes.<br />
3) Cook in a non-stick pan on low heat for 5-7 minutes mixing regularly with a spatula. This is very crucial step and need to be done carefully. Remove from heat and knead it again for couple of times, divide into ten equal portions.<br />
4) Carefully make a bowl like shape of the cottage cheese dough and stuff the apple filling, close it to make balls and carefully smoothen it around.<br />
5) Make a small dent on the top, drizzle it with saffron milk and top it up with pistachio. Let it cool for an hour in the refrigerator and serve.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEJzYMIQnfzRT3xDwFHysHnZNXfwg6v5pAJco2cPGZyDLnQPcU20o-zHMe4b5-DhNNWyq6sEniD9bLoL0TyxVRT-IRQyptAiRuXUA34ekvEZ5bTtc8RRMUgGDubMRKTXxtsuDG-u7kXXLW/s1600/Sandesh1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEJzYMIQnfzRT3xDwFHysHnZNXfwg6v5pAJco2cPGZyDLnQPcU20o-zHMe4b5-DhNNWyq6sEniD9bLoL0TyxVRT-IRQyptAiRuXUA34ekvEZ5bTtc8RRMUgGDubMRKTXxtsuDG-u7kXXLW/s640/Sandesh1.JPG" width="419" /></a></div>
<br />
Note: You can make cottage cheese at home by adding lemon juice (2 tablespoon) to the boiling milk (4 cups). Once milk curdles strain and immediately refresh it in chilled water. Put the cheese in a piece of muslin and squeeze till all the water is drained out.<br />
<br />
BON APPETIT..<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/01068106049569367840noreply@blogger.com0tag:blogger.com,1999:blog-5618014231635659447.post-67560012801487905232013-09-30T15:27:00.000+02:002013-09-30T15:27:20.715+02:00Espresso Cheesecake Brownie<div dir="ltr" style="text-align: left;" trbidi="on">
If you in love with brownie & cheesecake WAIT !!! This recipe is for you. If you are a chocolate and coffee lover this is again a treat for you. This Espresso cheesecake brownie is certainly an over- overindulging recipe for me. The twin layer bottom is made with bittersweet chocolate brownie and topped with the espresso flavoured cheesecake. The flavor combination is impeccable and so is the texture. It a treat for your senses to have this cake starting with the soft velvety cheesecake and biting down to the firmly and fudgy brownie. You can almost taste it seeing the picture. It’s like falling in love for first time.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMoCgWyJyduPYnpE5Wjzd7kNEcEY6yhBexQCNQDlfa_SXsCOEpXMccgxpu0JEsLQyzHWBX2QXTNUicdtoENQCmbkBJlD55cIEFFPSxK-5NocehaRP143ktTcfpvqknjONWDQIxVRlj8Iv9/s1600/cheesecake+brownie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMoCgWyJyduPYnpE5Wjzd7kNEcEY6yhBexQCNQDlfa_SXsCOEpXMccgxpu0JEsLQyzHWBX2QXTNUicdtoENQCmbkBJlD55cIEFFPSxK-5NocehaRP143ktTcfpvqknjONWDQIxVRlj8Iv9/s400/cheesecake+brownie.JPG" width="400" /></a></div>
<br />
Minimally adapted from: " Baking from my home to yours" by Dorie Greenspan"<br />
<br />
Makes: 16 Brownies<br />
<br />
Preparation time: 1 hour (plus cooling)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3oH__8e3-VBHlncr2gZNel1VcJXWz_YR_P62-COfHTD88G01A_zBx8AAn332X11B9oqOuRADRZuwcv6n9OiuM_vp79EkxTbXpY6EXqQVpT36sde72hG_wBXmj8Q1gA9Fnb9pp7emCq5Cg/s1600/cheesecake+brownie1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3oH__8e3-VBHlncr2gZNel1VcJXWz_YR_P62-COfHTD88G01A_zBx8AAn332X11B9oqOuRADRZuwcv6n9OiuM_vp79EkxTbXpY6EXqQVpT36sde72hG_wBXmj8Q1gA9Fnb9pp7emCq5Cg/s400/cheesecake+brownie1.JPG" width="400" /></a></div>
<br />
<br />
Ingredients:<br />
<br />
For the brownie: <br />
All purpose flour: 1/2 cup<br />
Baking powder: 1/4 teaspoon<br />
Pinch of salt<br />
Unsalted butter: 5 tablespoon<br />
Bittersweet Chocolate: 150 grams (coarsely chopped)<br />
Sugar: 1/3 cup<br />
Egg: 2 large<br />
Vanilla extract: 1/2 teaspoon<br />
<br />
For the cheesecake:<br />
Instant Espresso Powder: 11/2 teaspoon<br />
Boiling water: 1 tablespoon<br />
Cream cheese: 250 grams at room temp<br />
Sugar: 2/3 cup<br />
Vanilla extract: 1/2 teaspoon<br />
Egg: 2 large<br />
Sour Cream: 1/4 cup<br />
All purpose flour: 2 tablespoon<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx_180whn2JMCAbZixHlO11BG-0hDh07SSk2Cjf6DzQmscCgx9PLNY3Dw-UGu-6AQQVYp_l771jnqcSBMj3Nvmm4ana6JMH2ey-2_cdN_rjFJbF3EPOKysfzaQBAi_17g7xSH4Ru8WxMp0/s1600/cheesecake+brownie2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx_180whn2JMCAbZixHlO11BG-0hDh07SSk2Cjf6DzQmscCgx9PLNY3Dw-UGu-6AQQVYp_l771jnqcSBMj3Nvmm4ana6JMH2ey-2_cdN_rjFJbF3EPOKysfzaQBAi_17g7xSH4Ru8WxMp0/s400/cheesecake+brownie2.JPG" width="400" /></a></div>
<br />
<br />
Method:<br />
1) Preheat the oven at 180 degree celcius and butter a 9 inch square baking pan and dust it with flour, tap out the excess.<br />
2) Whisk together the flour, salt and baking powder. Set a heatproof bowl over a saucepan of simmering water. Put the butter and chocolate together and stir occasionally until the ingredients are just melted.<br />
3) Whisk in the sugar to the chocolate mixture. Add egg one at a time beating well after each addition. Add vanilla and whisk vigorously for few seconds.<br />
4) With the help of rubber spatula or whisk gently sit in the dry ingredients until they disappear in the batter. Set aside.<br />
5) To make cheesecake dissolve the espresso in boiling water and let it cool.<br />
6) Beat the cream cheese using a stand or a hand mixer until completely smooth. Add sugar and beat for another 3 minutes until well incorporated.<br />
7) Beat in vanilla and espresso mixture. Add the egg one at a time, beating for one minute after each addition.<br />
8) Lower the speed of mixer to low and add the sour cream followed by the flour. The batter will be smooth.<br />
9) Give the brownie batter a few stir and pour it onto the prepared pan. Smooth the brownie layer and pour the cheesecake batter over it, tilting the pan as needed to even the batter.<br />
10) Bake for 30 to 35 minute, or until the brownies pull away from the sides of the pan and the cheesecake layer is beige in the centre, lightly browned around the edges and puffed all over. Transfer the pan to a rack and cool to room temperature. When the brownie are completely cool, refrigerate for at least 2 hours or until thoroughly chilled.<br />
11) The easiest way to cut this cake is to run the knife blade under hot water, wipe it dry and cut the cake as desired.<br />
12) You can serve it as it is or with some dust of coca over the top of the bar. You can also serve the cold brownie with hot fudge sauce.<br />
<br />
<br />
Few more love of chocolate and espresso combination:<br />
<a href="http://www.13secretsauce.com/2013/06/twin-chocolate-panna-cotta-with.html">Twin Chocolate Panna Cotta with Espresso Jelly</a><br />
<a href="http://www.13secretsauce.com/2013/05/quick-tiramisu-trifle.html">Quick Tiramisu Trifle</a><br />
<a href="http://www.13secretsauce.com/2012/11/cake-roll.html">Cake Roll</a><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUYBYDZopTR4gYEPAL47xdgn8LLaknZwLO8B_EGu76ACkFQVEifF4w35EpQxuYubLsn5jFeLgGMDHxEHLRNB84WFNX1Zqow1Xrqq0isaREuIij8INoU47bc4Fj6bhs7-XWRfLKEnAwmecA/s1600/choco+espresso-fg-tile.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUYBYDZopTR4gYEPAL47xdgn8LLaknZwLO8B_EGu76ACkFQVEifF4w35EpQxuYubLsn5jFeLgGMDHxEHLRNB84WFNX1Zqow1Xrqq0isaREuIij8INoU47bc4Fj6bhs7-XWRfLKEnAwmecA/s640/choco+espresso-fg-tile.jpg" width="444" /></a></div>
<br />
BON APPETIT..<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/01068106049569367840noreply@blogger.com0tag:blogger.com,1999:blog-5618014231635659447.post-14869911636482249512013-09-20T23:28:00.000+02:002013-09-20T23:28:14.372+02:00Paneer Tikka with Roasted Garlic Chutney<div dir="ltr" style="text-align: left;" trbidi="on">
"Paneer Tikka" is a most predominant vegetarian recipes famous worldwide related to North Indian cuisine. It is made from chunks of paneer marinated in spices and grilled in a tandoor. It is a vegetarian alternative to chicken tikka and other meat dishes. Chunks of paneer are marinated in spices and are then arranged on a stick with capsicums, onions and tomatoes sometime. These sticks are grilled in a tandoor and thereafter seasoned with lemon juice and chaat masala. It is best accompanied by salad or mint chutney.<br />
<br />
I have been making this recipe from few years and always been successful and appreciated by friends & family. I personally don't like using artificial color to food hence not using it but if required can use artificial red food color to give it a bright red tandoori color as in local restaurants<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip2aUvdLX3bFNw41OzIhh195AlxHHyePAjKULwAQsp1r8IwUiStckED_1BivVIGe5ROzg70dPwYZj8HW7cdFn3KgNkwtBJ6EEZhHtwwgDM36NIKkgKPobplq2cchgSQyF83fOoD45718o2/s1600/Paneer+tikka.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip2aUvdLX3bFNw41OzIhh195AlxHHyePAjKULwAQsp1r8IwUiStckED_1BivVIGe5ROzg70dPwYZj8HW7cdFn3KgNkwtBJ6EEZhHtwwgDM36NIKkgKPobplq2cchgSQyF83fOoD45718o2/s400/Paneer+tikka.JPG" width="400" /></a></div>
<br />
Serve: 2<br />
Preparation time: 30 minutes (plus marinating)<br />
<br />
Ingredients:<br />
<br />
Paneer (Cottage Cheese): 150 grams<br />
Capsicum: 1 cup (cut in cubes)<br />
Onion: 1/2 cup (cut in cubes)<br />
Gram flour: 1 tablespoon<br />
Butter: 1 teaspoon<br />
Carom Seed: 1 pinch<br />
Yogurt: 2 tablespoon<br />
Red chilli powder: 1/4 teaspoon<br />
Ginger garlic paste: 1 teaspoon<br />
Garam masala: 1/2 teaspoon<br />
Salt to taste<br />
Lemon juice: 1 teaspoon<br />
Mustard oil: 1 tablespoon<br />
Turmeric powder: 1/4 teaspoon<br />
Kasuri methi: 1/2 teaspoon<br />
Bamboo Saute Sticks: 5-6 (soaked in water)<br />
Chaat Masala<br />
<br />
For chutney:<br />
Garlic: 1 pod (roasted on a gas flame)<br />
Mint leaves: 10- 15<br />
Green chilli: 5-6 large<br />
Lime juice: 2 tablespoon<br />
Salt: 1 tablespoon<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTyIe_qfg8HhkooSB_1Pf7woJsdLhOUOVukTWNiCrIFcPudzMrIPXEnpDY5smm-vyApNiLE7Wq2Fq7bxo7gO9Ll-bPdPE5KYoM5p-_zVDB4cvR_9KwPO0fbUBXMKRl-RLSHiYLqJ1-OIuw/s1600/Paneer+tikka1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTyIe_qfg8HhkooSB_1Pf7woJsdLhOUOVukTWNiCrIFcPudzMrIPXEnpDY5smm-vyApNiLE7Wq2Fq7bxo7gO9Ll-bPdPE5KYoM5p-_zVDB4cvR_9KwPO0fbUBXMKRl-RLSHiYLqJ1-OIuw/s400/Paneer+tikka1.JPG" width="400" /></a></div>
<br />
Method:<br />
<br />
1) Heat some butter in a pan, add carom seed and then gram flour to roast it till you get a nutty flavour.<br />
2) In a large bowl add the gram paste, yogurt, red chilli powder, ginger garlic paste, garam masala, lemon juice and salt to taste. Mix well.<br />
3) Heat the mustard oil till smoky hot, add the turmeric powder and whisk the hot oil in the prepared marinade mixture.<br />
4) Add kasuri methi, paneer, onion and capsicum cubes. Let it marinate for 1 hour in freeze. You can do this in advance and cover it with a cling film to use later in a refrigerator.<br />
5) Arrange the paneer, onion, capsicum in a soaked bamboo skewer.<br />
6) You can use a grill pan, gas tandoor or oven in grill mode to cook these tikkas.<br />
7) For chutney put all the ingredients in a blender and make a coarse paste.<br />
8) Serve hot tikkas with a generous sprinkle of chaat masala and roasted garlic mint chutney.<br />
<br />
BON APPETIT..<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/01068106049569367840noreply@blogger.com0tag:blogger.com,1999:blog-5618014231635659447.post-60367348881440839712013-09-10T22:40:00.002+02:002013-09-10T22:40:59.712+02:00Paneer Makhani (Paneer Butter Masala)<div dir="ltr" style="text-align: left;" trbidi="on">
If you love Indian food or eating out in any Indian restaurant this recipe will certainly be on the top of the menu. Almost everyone must have paneer makhani from their favourite restaurant. But have you tried replicating the authentic taste of this famous food? Makhani is a Hindustani word meaning "with butter". It is used in the names of several dishes from Punjabi cuisine:<br />
<div>
1) Dal makhani, made from beans and pulses</div>
<div>
2) Paneer makhani, made from the white cheese paneer, also known as "paneer butter masala"</div>
<div>
3) Murgh makhani, also known as "butter chicken" or "chicken makhani"</div>
<div>
<br /></div>
<div>
Let's get cooking with this yummylicious and world famous Paneer Makhani/ Paneer Butter Masala.</div>
<div>
<br /></div>
<div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwQd-ELy9nK-TAHxQOB8BDsV9q61iqEin1MZjf8JtK8AsO2Ff08xXGBPmzw_rP1riUpA4tzHyfLKD8KfXsRBvIFUW61vG2Tr4LaPb3mDr4P6OYQ35k-nfzcQhzHIGbh2I0hd7m07hw8UeW/s1600/paneer+makhani.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwQd-ELy9nK-TAHxQOB8BDsV9q61iqEin1MZjf8JtK8AsO2Ff08xXGBPmzw_rP1riUpA4tzHyfLKD8KfXsRBvIFUW61vG2Tr4LaPb3mDr4P6OYQ35k-nfzcQhzHIGbh2I0hd7m07hw8UeW/s400/paneer+makhani.JPG" width="400" /></a></div>
<br /></div>
<div>
Serve : 3-4 persons</div>
<div>
Preparation time: 40 minutes</div>
<div>
<br /></div>
<div>
Ingredients:</div>
<div>
<br /></div>
<div>
Paneer (Cottage cheese): 250 grams (cut in cubes)</div>
<div>
Tomato: 7-8 large, red, ripe tomatoes</div>
<div>
Green Cardamom: 6-7 pieces<br />
Garlic: 2 tablespoon (finely chopped)<br />
Mace: 1 inch piece<br />
Butter: 100 grams<br />
Oil: 2 tablespoon<br />
Cream: 100 grams<br />
Kashmiri red chilli powder: 1/2 tablespoon<br />
Sugar: 1/2 tablespoon<br />
Green chilli: 2 (cut in julienne)<br />
Ginger: 1 1/2 inch long (cut in julienne)<br />
Honey: 1 tablespoon<br />
Kasuri methi: 1 teaspoon (dry roasted and powdered)<br />
Salt to taste<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjxJXZQIwMzYesvaygNCxjEuvhvuJhcr2xlVANBMOy9ZyFdPSyE2x7rcFLQmROdNfoSAt6Kdrotci_Qq4GsT_sHXhasTVZwUPzhEJxjVAy2kXcZ5Exlwa0b_836gKYZ2_od8jvNTiTc5JC/s1600/paneer+makhani1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjxJXZQIwMzYesvaygNCxjEuvhvuJhcr2xlVANBMOy9ZyFdPSyE2x7rcFLQmROdNfoSAt6Kdrotci_Qq4GsT_sHXhasTVZwUPzhEJxjVAy2kXcZ5Exlwa0b_836gKYZ2_od8jvNTiTc5JC/s400/paneer+makhani1.JPG" width="400" /></a></div>
<br />
Method:<br />
1) Heat some oil and butter in a pan. Add cardamom and mace. Add roughly chopped tomato. Cover and let is soften for 5-7 minutes mixing in between.<br />
2) Add chilli powder and salt to taste. Let it cook for couple of minutes.<br />
3) Let it cool and blend it in a mixer. Strain all the pulp and juices from spices and tomato in a clean bowl.<br />
4) Heat some more oil and butter in another pan. Add chopped garlic and let it brown. Add the strained mixture and let it cook for 7-8 minutes at medium flame.<br />
5) Add some sugar, remaining butter and cream to the gravy. Cook it for another minute. Set aside.<br />
6) Add 1 tablespoon of butter in a hot pan. Add chilli and ginger julienne. Saute for a minute and add paneer cubes. Toss it on a high flame and add the tomato makhni gravy. Let it cook covered for 2-3 minutes.<br />
7) Finish it with honey a kasuri methi powder.<br />
8) Serve hot with so fresh naan or roti.<br />
<br />
BON APPETIT..</div>
</div>
Anonymoushttp://www.blogger.com/profile/01068106049569367840noreply@blogger.com0tag:blogger.com,1999:blog-5618014231635659447.post-82651744799029593432013-09-02T16:22:00.000+02:002013-09-02T16:22:57.831+02:00Semlor (Swedish pastry bun)<div dir="ltr" style="text-align: left;" trbidi="on">
I found this lovely small pastry bun few days back surfing on a food porn site and bookmarked it to try. Today after little research and trying several recipe sites I am here with best of this authentic Swedish pastry. Semlor consists of a cardamom-spiced wheat bun which has its top cut off, and is then filled with a mix of milk and almond paste, topped with whipped cream. The cut-off top serves as a lid and is dusted with powdered sugar. Today it is often eaten on its own, with coffee or tea. Some people still eat it in a bowl of hot milk. In Finland, the bun is sometimes filled with raspberry jam instead of almond paste, and bakeries in Finland usually offer both versions. The semlor was originally eaten only on Shrove Tuesday, as the last festive food before Lent. However, with the arrival of the Protestant Reformation, the Swedes stopped observing a strict fasting for Lent. The semla in its bowl of warm milk became a traditional dessert every Tuesday between Shrove Tuesday and Easter. Today, semlor are available in shops and bakeries every day from shortly after Christmas until Easter.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZMHO8Ak4ybOOZaHiu58f_jF48i2n8Q4tttIzAx7cAP-oYwnRlwVzyAnWyApxYaYGgE08mNXpcCU-75gP4JXXVhpVi3OM7QwXniYaecZwIw4CpzILfvt3_q25sJ4Ac8l3hGIlZSLxA2nOj/s1600/Semlor2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZMHO8Ak4ybOOZaHiu58f_jF48i2n8Q4tttIzAx7cAP-oYwnRlwVzyAnWyApxYaYGgE08mNXpcCU-75gP4JXXVhpVi3OM7QwXniYaecZwIw4CpzILfvt3_q25sJ4Ac8l3hGIlZSLxA2nOj/s640/Semlor2.JPG" width="422" /></a></div>
<br />
<br />
<br />
Makes: 12-15 buns (medium size)<br />
Preparation time: 3 hours<br />
<br />
Ingredients:<br />
<br />
All purpose flour: 2 1/2 - 3 cups<br />
Active dry yeast: 7 grams<br />
Butter: 75 grams<br />
Milk: 1 cup<br />
Salt: 1/4 teaspoon<br />
Sugar: 3 tablespoon<br />
Cardamom powder: 1 teaspoon<br />
Egg: 1 (for egg wash)<br />
Almond: 200 grams<br />
Heavy cream 2 cups<br />
Powder sugar: 4 tablespoon (some more for dusting)<br />
Vanilla essence: 1/4 teaspoon<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwn8zGno1rdTCJ2bO_sefJe9rykObMlAspJaQkpIAdH9OYJdNfs7dIjPQj4jxBjWUtwY8Z-5drSTYmRALrxJjOzYr98TzLYWflIUEHKXO89Mf2RhVfbRlh6x7FuxnuJHy64jBKOGS6tFg5/s1600/Semlor1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwn8zGno1rdTCJ2bO_sefJe9rykObMlAspJaQkpIAdH9OYJdNfs7dIjPQj4jxBjWUtwY8Z-5drSTYmRALrxJjOzYr98TzLYWflIUEHKXO89Mf2RhVfbRlh6x7FuxnuJHy64jBKOGS6tFg5/s400/Semlor1.JPG" width="400" /></a></div>
<br />
Method:<br />
<br />
1) Melt the butter in a saucepan; add milk, sugar, salt, and cardamom powder. Keep the liquid warm and add to the active dry yeast. Stir well.<br />
2) Mix 2 1/2 cups of flour with the liquid to make sticky dough, add more flour if required. Cover it with a kitchen towel and let it stand at a warm place for about an hour to rise.<br />
3) Work the dough on a floured surface and make about 15 round buns. Arrange it on a baking sheet and cover it with a kitchen towel again to rise for about 45-50 minutes.<br />
4) Preheat the oven at 200 degree celsius.<br />
5) Brush the buns with a lightly beaten egg. Bake it on the middle rack for about 30-35 minutes until it is light brown in color. Let it cool.<br />
6) Cut the top of the bun using a sharp knife and make a small hole in between. Mix the inside bit if the buns with almond paste and 2 spoons of milk to make a smooth paste.<br />
7) Whip heavy cream, powdered sugar and vanilla essence together to soft peak.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2yEzdDmbWUfrIae2k2ch169H-aYUEuXxjqB2PgTJCFYwpgB6ymZvU1tyEitOBeUphxeNZc9BwiW-FKd3C4_ab3dmsULiQs6Ufa-HkM3_134uStIATb06lJVv8XpHpUXBrrCxZG-2khLxF/s1600/Semlor.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2yEzdDmbWUfrIae2k2ch169H-aYUEuXxjqB2PgTJCFYwpgB6ymZvU1tyEitOBeUphxeNZc9BwiW-FKd3C4_ab3dmsULiQs6Ufa-HkM3_134uStIATb06lJVv8XpHpUXBrrCxZG-2khLxF/s400/Semlor.JPG" width="400" /></a></div>
<br />
8) Fill each bun with almond paste filling. Pipe or spoon the whipped cream over it and cover it with cut lid. 9) Dust the sugar over it and enjoy this Swedish delicacy with a glass or milk or some hot coffee.<br />
<br />
BON APPETIT.. <br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/01068106049569367840noreply@blogger.com0tag:blogger.com,1999:blog-5618014231635659447.post-83519694938146799462013-08-28T16:02:00.000+02:002013-08-28T16:02:04.556+02:00Paneer Kalimirch (Cottage cheese in black pepper gravy)<div dir="ltr" style="text-align: left;" trbidi="on">
It you are looking for unique recipe for a dinner tonight or want the guest to admire your cooking skill, this is the recipe for you to try. After a regular kadai paneer, mutter paneer or paneer makhani, this recipe will surely bring a change to your dining menu. Panner is cooked to perfection in silky, velvety, creamy and smooth textured kali mirch (black pepper) gravy. Cashew and saffron in the gravy gives a royal feel to the tastebuds.<br />
Black pepper is native to south India, and is extensively cultivated there and elsewhere in tropical regions. Currently Vietnam is the world's largest producer and exporter of pepper. Dried ground pepper has been used since antiquity for both its flavour and as a medicine. Black pepper is the world's most traded spice. It is one of the most common spices added to European cuisine and its descendants.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO-IORI1tBvoCYNiXBBNCp2AXOfH5UhLemrvyD9z971Ud-w64Wa-QS3iU-cHl3M_UNG-Oz1n_8IjxW2FERWkJp30IS82vjgnP2Gipy-hGl2jK_DO7rq-G2ngkTkcx5aX22rhMcizcvk_oV/s1600/paneer+kalimirchi3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO-IORI1tBvoCYNiXBBNCp2AXOfH5UhLemrvyD9z971Ud-w64Wa-QS3iU-cHl3M_UNG-Oz1n_8IjxW2FERWkJp30IS82vjgnP2Gipy-hGl2jK_DO7rq-G2ngkTkcx5aX22rhMcizcvk_oV/s640/paneer+kalimirchi3.JPG" width="422" /></a></div>
<br />
<br />
Serve : 2<br />
Preparation time: 35 minutes<br />
<br />
Ingredients:<br />
<br />
Paneer (cottage cheese): 100 grams (cut in cubes)<br />
Black peppercorns: 1 teaspoon (freshly crushed)<br />
Onion: 2 large (thinly sliced)<br />
Tomato: 2 small<br />
Clove: 2-3<br />
Cinnamon: 1/2 inch<br />
Green cardamom: 2-3<br />
Bay leaves: 1-2<br />
Ginger garlic chilli paste: 1/2 tablespoon<br />
Coriander powder: 1/2 tablespoon<br />
Red chilli powder: 1/2 teaspoon<br />
Turmeric powder: 1/2 teaspoon<br />
Kasuri methi: 1/2 teaspoon (dry roasted and crushed)<br />
Garam masala: 1/4 teaspoon<br />
Ghee: 1/2 tablespoon<br />
Cashew nut: 1/2 cup<br />
Fresh cream: 1/4 cup<br />
Lemon juice: 1 teaspoon<br />
Saffron: a pinch<br />
Salt to taste<br />
Oil<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik7X4oo02dZ6IgzMCG5X7btZRF-4hbLVD5ejv88Q4ugzv9adKxEmcTCw2Zs9SZh_K-ntfTwDfmD28mORnIVkXR9OLtGcrUSfs21mQacz1Q6jTC-aec2WHIkdCuhuMB8FkvmqxMm8JQlVRH/s1600/paneer+kalimirchi1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik7X4oo02dZ6IgzMCG5X7btZRF-4hbLVD5ejv88Q4ugzv9adKxEmcTCw2Zs9SZh_K-ntfTwDfmD28mORnIVkXR9OLtGcrUSfs21mQacz1Q6jTC-aec2WHIkdCuhuMB8FkvmqxMm8JQlVRH/s400/paneer+kalimirchi1.JPG" width="400" /></a></div>
<br />
Method:<br />
<br />
1) Heat some oil in a pan, add cinnamon, clove, cardamom and bay leaf till fragrant. Add chopped onion till translucent for about 2-3 minutes.<br />
2) Add ginger garlic and chilli paste mix and saute for 2 minutes.<br />
3) Add chopped tomatoes and cook it for another 4-5 minutes covered until the tomatoes are soft and pulpy.<br />
4) Add coriander powder, chilli powder, turmeric powder & salt. Let it cook for another 2-3 minutes mixing well. Switch off the heat and let it cool.<br />
5) Grind the cooked masala with 1/2 cup of water into a fine paste. Strain it into a bowl and set aside.<br />
6) Heat some ghee in another pan and add crushed peppercorns and cashew nut, saute until nuts are light brown.<br />
7) Add the strained gravy along with 1/2 cup of water. Stir to mix and cook for 5-6 minutes.<br />
8) Add kasuri methi, cream and paneer cubes, mix well and bring it to boil<br />
9) To finish add saffron, lemon juice, and garam masala powder, cook for another minute.<br />
10) Serve hot garnished with crushed peppercorn and coriander sprig.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFV7pxDnnlJZkjiY7AYT3OZD5y6UWa2nZ4QyIUfHqx4drZAWEo4oL4f_V9bqdgGlBYVyYYTzO_wkExWxpUyzTJsPyuAFHvJTk6jw-HShgzjhyJ5J7csh27VLFiYLkTrVQ1_1ENC9xqucYt/s1600/paneer+kalimirchi2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFV7pxDnnlJZkjiY7AYT3OZD5y6UWa2nZ4QyIUfHqx4drZAWEo4oL4f_V9bqdgGlBYVyYYTzO_wkExWxpUyzTJsPyuAFHvJTk6jw-HShgzjhyJ5J7csh27VLFiYLkTrVQ1_1ENC9xqucYt/s400/paneer+kalimirchi2.JPG" width="400" /></a></div>
<br />
If you love this recipe you should certainly try <a href="http://www.13secretsauce.com/2012/11/paneer-chandni-cottage-cheese-cubes-in.html">Panner Chandni</a> (an authentic Paneer recipe from king's Awadhi kitchen)-<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisPaXrFDKBo1Hne4SqCz_obBKRIF9al0bAPTYBfflVIFdagOldFE4M4E3tlaZ-x8R0PChC581r28pnAaHsO36yopg0hUXVzXaMjf47zlKyx92sp6TJwrZlq5Cm1Jvc5xxFDq70CVZnpcVn/s1600/Panner+Chandni.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisPaXrFDKBo1Hne4SqCz_obBKRIF9al0bAPTYBfflVIFdagOldFE4M4E3tlaZ-x8R0PChC581r28pnAaHsO36yopg0hUXVzXaMjf47zlKyx92sp6TJwrZlq5Cm1Jvc5xxFDq70CVZnpcVn/s400/Panner+Chandni.JPG" width="400" /></a></div>
<br />
<br />
BON APPETIT..<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/01068106049569367840noreply@blogger.com0tag:blogger.com,1999:blog-5618014231635659447.post-49025818111871746672013-08-23T17:37:00.000+02:002013-08-23T17:37:56.317+02:00Blueberry Basil Cheesecake (No bake)<div dir="ltr" style="text-align: left;" trbidi="on">
I am happy, it’s no bake, its quick, its small, and it’s an individual serve size, perfect for a quick summer dessert. Cheesecakes have always been a fascination for me. I have not yet made any proper cheesecake for my blog but yes this recipe is definitely a good start towards it.<br />
Cheesecake is a sweet dish consisting primarily of a mixture of soft, fresh cheese, eggs, and sugar; often on a crust or base made from crushed cookies or graham crackers, pastry or sponge cake. It may be baked or unbaked. Cheesecake is usually sweetened with sugar and may be flavored or topped with fruit, whipped cream, nuts, fruit sauce and/or chocolate. Cheesecake can be prepared in many flavors, such as strawberry, pumpkin, key lime, or toffee. Cheesecake is usually served as a dessert.<br />
<i><span style="font-size: x-small;">(Source- wikipedia)</span></i><br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgls2BnJrN5EHdTPDBMDEottRs7_6qLw12BwoNQeq6SWNgn9g5a1Gsr39ktnqEKHK-wLq0UL0da-imn4ORvdRIiOQXEwAPHFtaYBVuZ1ouwEFJ1xsvQdcQiUGUMuOTGKVOecvHI7FxZ7NrX/s1600/blueberry+cheesecake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgls2BnJrN5EHdTPDBMDEottRs7_6qLw12BwoNQeq6SWNgn9g5a1Gsr39ktnqEKHK-wLq0UL0da-imn4ORvdRIiOQXEwAPHFtaYBVuZ1ouwEFJ1xsvQdcQiUGUMuOTGKVOecvHI7FxZ7NrX/s400/blueberry+cheesecake.JPG" width="400" /></a></div>
<br />
<br />
Serve: 4<br />
Preparation time : 20 minutes<br />
<br />
Ingredients:<br />
Graham crumb: 1 cup (substitute: Crushed digestive biscuits)<br />
Butter: 4 tablespoon<br />
Cream cheese: 1 cup<br />
Blueberry: 1 cup (fresh)<br />
Basil: 5-6 leaves (finely chopped)<br />
Heavy cream: 1 cup<br />
Sugar: 4 tablespoon (powdered)<br />
Lemon zest: 1/4 teaspoon<br />
Lemon juice: 1 tablespoon<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq4R7bdmHk5urpEhokCoRYs0xMVJe7X91dBBeXWmeIiGKm3XbAngMl20pS3hZx6sRZpMSw3UUjnk4AAFERxE34kD6P-6XGu3vuWHNkBkUEgm7gf-7iJ8QGSvDDuLhpw3bnrveDudJub67G/s1600/blueberry+cheesecake2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq4R7bdmHk5urpEhokCoRYs0xMVJe7X91dBBeXWmeIiGKm3XbAngMl20pS3hZx6sRZpMSw3UUjnk4AAFERxE34kD6P-6XGu3vuWHNkBkUEgm7gf-7iJ8QGSvDDuLhpw3bnrveDudJub67G/s400/blueberry+cheesecake2.JPG" width="400" /></a></div>
<br />
Method:<br />
<br />
1) Mix the crumb and butter together and spoon it in the bottom of the glass. Let it cool refrigerator for 15 minutes.<br />
2) Crush half cup blueberry, add it to the cream cheese, add basil leaves, lemon juice and zest. Mix well.<br />
3) Whisk the heavy cream until soft peak, add sugar and whisk again until stiff peak forms.<br />
4) Gently fold the cream cheese mixture and heavy cream.<br />
5) Spoon it over the crumb mixture in the glass. Top it up with fresh blueberry and some basil leaf.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCIBZRIG57Pj2BXiVLh27-sHoXOxFV3aOSY81NUeGvQCj-4vOJE89Rcv7NI7jDo572othx208SzWPJFU-p9oC30BWIN6FHaRdlipyBSz7cGakvpPVJYVj5glRahGokNaO21bC-I0SYzVaC/s1600/blueberry+cheesecake1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCIBZRIG57Pj2BXiVLh27-sHoXOxFV3aOSY81NUeGvQCj-4vOJE89Rcv7NI7jDo572othx208SzWPJFU-p9oC30BWIN6FHaRdlipyBSz7cGakvpPVJYVj5glRahGokNaO21bC-I0SYzVaC/s640/blueberry+cheesecake1.JPG" width="422" /></a></div>
<br />
6) Keep it cold until served.<br />
<br />
BON APPETIT..</div>
Anonymoushttp://www.blogger.com/profile/01068106049569367840noreply@blogger.com0tag:blogger.com,1999:blog-5618014231635659447.post-92221867896729511092013-08-19T23:41:00.000+02:002013-08-19T23:41:53.532+02:00Grilled Garlic & Thyme Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
A delicate looking herb with a penetrating fragrance, thyme is a wonderful addition to poultry, bean, egg and vegetable dishes.<br />
An interesting piece of history about thyme: Ancient Egyptians used thyme for embalming. The ancient Greeks used it in their baths and burnt it as incense in their temples, believing it was a source of courage. The spread of thyme throughout Europe was thought to be due to the Romans, as they used it to purify their rooms and to "give an aromatic flavour to cheese and liqueurs". In the European Middle Ages, the herb was placed beneath pillows to aid sleep and ward off nightmares. In this period, women would also often give knights and warriors gifts that included thyme leaves, as it was believed to bring courage to the bearer. Thyme was also used as incense and placed on coffins during funerals, as it was supposed to assure passage into the next life.<br />
<span style="font-size: x-small;"><i>(Source: Wikipedia)</i></span><br />
<br />
Today's recipe is a classic example of simplicity at its best. It is a quick and simple recipe to make and yet healthy for all age group people. Even my 3 year old enjoys it always.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvSooCFaS2KyQKYW3LofvXNNXe8tmSvbJuNvglAOxs873HdbfEEzVgR9zCq5uhppMOWDjYWlrujLxpptdLf4yLPFQxVFAXkAaeeYQnuaH1WTEIsYbOqBYG_yShSIgFg6e3kYZjk3GPBqv0/s1600/thyme+chicken1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvSooCFaS2KyQKYW3LofvXNNXe8tmSvbJuNvglAOxs873HdbfEEzVgR9zCq5uhppMOWDjYWlrujLxpptdLf4yLPFQxVFAXkAaeeYQnuaH1WTEIsYbOqBYG_yShSIgFg6e3kYZjk3GPBqv0/s640/thyme+chicken1.JPG" width="422" /></a></div>
<br />
<br />
<br />
Serve: 2-3 persons<br />
Preparation time: 60 minutes<br />
<br />
Ingredients:<br />
<br />
Chicken Drumsticks: 600 grams (with or without skin)<br />
Thyme: 1 tablespoon<br />
Red onion: 1 medium (cut in squares)<br />
Yellow capsicum 1/2 (cut in squares)<br />
Lemon Juice: 2 tablespoon<br />
Lemon slices: 2-3 slice (medium thick)<br />
Garlic: 5-6 cloves (crushed)<br />
Olive Oil: 1 tablespoon<br />
Salt to taste<br />
Freshly crushed pepper<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRo_q1ojRi644tErkX8ZRb14bDqzfSQFyWa9ujhjhAZuwP2ZMZJcbo1fr_DbEy9Rv7ErtRA60yCTVhQdVoI9VA33tFSWZeK1kHnwz6AVi-IkA4SipHBUfWkr-LudV1jTWF_5TUQ0RmoEwl/s1600/thyme+chicken2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRo_q1ojRi644tErkX8ZRb14bDqzfSQFyWa9ujhjhAZuwP2ZMZJcbo1fr_DbEy9Rv7ErtRA60yCTVhQdVoI9VA33tFSWZeK1kHnwz6AVi-IkA4SipHBUfWkr-LudV1jTWF_5TUQ0RmoEwl/s1600/thyme+chicken2.JPG" /></a></div>
<br />
Method:<br />
<br />
1) Preheat the oven at 250 degree celsius. Spread chicken, onion & capsicum in a bake and serve evenly.<br />
2) Crush the garlic and spread over the chicken. Arrange the lemon slices.<br />
3) Add lemon juice, olive oil salt and pepper and bake it for 30 minutes.<br />
4) Change the oven to grill mode and cook it for further 15-20 minutes until brown and crispy.<br />
5) Serve hot with additional seasoning if required.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBvpjzMyMu4FMQJ9k2sFWSqKzJZ_3Jsb509NWZ19moOm5FTuss5ul1DMoAi2Cy9MeI6lsIxp_wP4SDRRnIPKHVGLCp1-hnwpDIZQphJ4FfgqIlY0UxW5k1S52w-lHUxUsoxJh79RCJcIYk/s1600/thyme+chicken.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBvpjzMyMu4FMQJ9k2sFWSqKzJZ_3Jsb509NWZ19moOm5FTuss5ul1DMoAi2Cy9MeI6lsIxp_wP4SDRRnIPKHVGLCp1-hnwpDIZQphJ4FfgqIlY0UxW5k1S52w-lHUxUsoxJh79RCJcIYk/s400/thyme+chicken.JPG" width="400" /></a></div>
<br />
BON APPETIT..<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/01068106049569367840noreply@blogger.com0tag:blogger.com,1999:blog-5618014231635659447.post-28499691332108032272013-08-09T17:56:00.000+02:002013-08-09T17:56:08.673+02:00 Devil's Food White Out Cake<div dir="ltr" style="text-align: left;" trbidi="on">
This cake certainly needs to be special because today is the most special day for 13 Secret Sauce as completing one successful year with blogging and cooking. The cake was selected from my favourite and for all the amateur bakers favourite baking bible "Baking from my home to yours". This twin layered devilishly dark chocolate cake has the rich chocolaty flavor of cocoa, bittersweet and semisweet chocolate. This cake has dense, firm super fudgy brownie kind of texture which makes it really special. This cake can be made for any big of small occasions. This cake looks more spectacular when a layer of coal- dark crust is broken into crumb and pressed over the frosting.<br />
<br />
Adapted from “BAKING from my home to yours” by Dorie Greenspan<br />
<div>
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimfOKft_7DDWMGq1LNEa3LBBo-B8i59KTv-tjX4p0iC65IWjCq3-eAjhJEtV6uFwsm-fcFrS1QFoSFqqiQZK2bskHDAyRpx0vzKZGUwsI7YiSEz5Atnre1v841PFcvq7GRLoUrR3h9QA0r/s1600/B'day+cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimfOKft_7DDWMGq1LNEa3LBBo-B8i59KTv-tjX4p0iC65IWjCq3-eAjhJEtV6uFwsm-fcFrS1QFoSFqqiQZK2bskHDAyRpx0vzKZGUwsI7YiSEz5Atnre1v841PFcvq7GRLoUrR3h9QA0r/s640/B'day+cake.JPG" width="422" /></a></div>
<br />
<br />
Makes: 12 Serving<br />
Preparation: 3 hours plus cooling<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgQ7QPSOd-kmGVsaaxt4kgmzTgB7quO4RhqlewhHXsgQFg0jR_t1I3cJxYz-DlRKQieFfF8y1HlFbSSSG1WF77nA2miKhEjfOnKBZn54L0dmmQibYKkRzuqMTwWFWjmX_I95gouVuGJo6N/s1600/B'day+cake1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgQ7QPSOd-kmGVsaaxt4kgmzTgB7quO4RhqlewhHXsgQFg0jR_t1I3cJxYz-DlRKQieFfF8y1HlFbSSSG1WF77nA2miKhEjfOnKBZn54L0dmmQibYKkRzuqMTwWFWjmX_I95gouVuGJo6N/s400/B'day+cake1.JPG" width="400" /></a></div>
<br />
Ingredients:<br />
<br />
All purpose flour: 1 1/3 cups<br />
Unsweetened cocoa powder: 1/2 cups<br />
Baking soda: 3/4 teaspoon<br />
Baking powder: 1/2 teaspoon<br />
Unsalted butter: 10 tablespoon<br />
Light brown sugar: 1/2 cup<br />
White sugar: 1/2 cup<br />
Egg: 3 large (at room temperature)<br />
Vanilla extract: 1 teaspoon<br />
Bittersweet chocolate: 50 grams (melted and cooled)<br />
Buttermilk or whole milk: 1/2 cup<br />
Boiling water: 1/2 cup<br />
Semisweet chocolate: 100 grams<br />
<br />
For filling and frosting:<br />
<br />
Cream cheese: 400 grams<br />
Heavy cream: 400 grams<br />
Vanilla sugar: 4 tablespoon<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQL2MOGQYl1K8excbaO7etSdT1Xvg8kOIttlF2lwtOuVpeiyXKNtCVYfvRG9ytKds34qY5ErGi7RY_C4B1w6inWhZ6xFqTeaEP5JfTKNWemdL8to68P8Y_mmo5NGU6hgCEBYaPOoHEiTyF/s1600/B'day+cake3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQL2MOGQYl1K8excbaO7etSdT1Xvg8kOIttlF2lwtOuVpeiyXKNtCVYfvRG9ytKds34qY5ErGi7RY_C4B1w6inWhZ6xFqTeaEP5JfTKNWemdL8to68P8Y_mmo5NGU6hgCEBYaPOoHEiTyF/s640/B'day+cake3.JPG" width="422" /></a></div>
<br />
Method:<br />
<br />
1) Preheat oven at 180 degree celsius and line a cake pan with butter and dust it with the flour. Line the bottom with parchment paper.<br />
2) Sieve together the flour, cocoa, baking powder, baking soda and salt.<br />
3) Beat the butter in a medium speed using a stand mixer or a hand mixer until soft and creamy.<br />
4) Add sugar and continue to beat for another 3 minutes.<br />
5) Add egg one at a time beating for 1 minute each. Beat in the vanilla extract.<br />
6) Reduce the mixer to low speed and add melted chocolate. When fully incorporated add milk and alternately dry ingredient. Milk in 2 and dry mixture in 3 portions (begin and end with dry mixture).<br />
7) Mix until the ingredient disappears in the mixture. At this point it looks like a thick frosting; mix the boiling water at low speed.<br />
8) Using a rubber spatula scrap the mixing bowl and stir in the chopped semi sweet chocolate.<br />
9) Divide the batter in two small cake pans if you require 3 layers or a single large pan if making twin layer.<br />
10) Bake for 45 minutes if making a large single cake. Check if the tester comes out clean.<br />
11) Cool down the cake on a wire rack. Slice the top crown using a long serrated knife gently in sawing motion. Set 2 layers aside and crumble the crown portion of the cake for decoration.<br />
For frosting:<br />
1) Beat using a stand mixer heavy all the heavy cream until stiff peak, add cream cheese and vanilla sugar mix again and refrigerate it for 30 minutes.<br />
For assembly:<br />
1) Put 1 of the cake round layer on a plate or the cardboard base. Top it up with the about 1/3 portion of frosting spread it using a metal icing spatula. Top with second layer cut side down and frost the side and the top.<br />
2) Smooth the frosting roughly. Now cover the cake with the cake crumbs gently pressing the crumbs into the frosting with your fingers. Refrigerate the cake until served at least 1 hour. Cover it loosely to avoid any smell from other food in refrigerator.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAICmXWjY053JgnozIlRlcIAswn_ROfIV7bXlmMfd1LgCXRPBU51n0A6D2KTddeRmuJTm2JoKlYT92TM0NWKamMOUdraAo9a4PrOgUQVC40OVPwx0k-7WYM_4OD6HF0vqM9suZO5bntKnW/s1600/B'day+cake2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="363" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAICmXWjY053JgnozIlRlcIAswn_ROfIV7bXlmMfd1LgCXRPBU51n0A6D2KTddeRmuJTm2JoKlYT92TM0NWKamMOUdraAo9a4PrOgUQVC40OVPwx0k-7WYM_4OD6HF0vqM9suZO5bntKnW/s400/B'day+cake2.JPG" width="400" /></a></div>
<br />
BON APPETIT...</div>
Anonymoushttp://www.blogger.com/profile/01068106049569367840noreply@blogger.com0tag:blogger.com,1999:blog-5618014231635659447.post-8012289807906069722013-08-02T17:00:00.002+02:002013-08-02T17:00:27.666+02:00Chicken Couscous salad<div dir="ltr" style="text-align: left;" trbidi="on">
A combination of chicken and couscous makes this 20 minutes one dish meal. This recipe has flavours of cumin, cinnamon, ginger and cayenne pepper to give it typical Middle Eastern feel.<br />
Couscous is a traditional North African dish of semolina (granules of durum wheat) which is cooked by steaming. It is traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout the North African cuisines of Morocco, Algeria, Tunisia, Mauritania and Libya.<br />
<span style="font-size: x-small;"><i>(Source: Wikipedia)</i></span><br />
<span style="font-size: x-small;"><i><br /></i></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBBdcJDVGBwdF0Mop7pF16yiyoUseQHMgIcWiwp_7I7hesEwMuoOjqcrDqheQ_C9ZZJviRWkWR8vmwIaLICsPXAw7oB73JdWHPuAs1a6Ehz_t5Kl6DMG7O_ACA0W2Ko0i8DdjWPx4_wzL0/s1600/chicken+couscous1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBBdcJDVGBwdF0Mop7pF16yiyoUseQHMgIcWiwp_7I7hesEwMuoOjqcrDqheQ_C9ZZJviRWkWR8vmwIaLICsPXAw7oB73JdWHPuAs1a6Ehz_t5Kl6DMG7O_ACA0W2Ko0i8DdjWPx4_wzL0/s400/chicken+couscous1.JPG" width="400" /></a></div>
<br />
<br />
Serve: 2<br />
Preparation time: 20 minutes<br />
<br />
Ingredients:<br />
Chicken breast: 400 grams (cubed)<br />
Couscous: 1/2 cups<br />
Olive oil: 1 tablespoon<br />
Onion: 1 small (finely sliced)<br />
Vegetable stock: 1 cups<br />
Garlic: 1 clove(thinly sliced)<br />
Cumin: 1/4 teaspoon<br />
Cinnamon: 1/4 teaspoon<br />
Ground Ginger: 1/4 teaspoon<br />
Cayenne Pepper: 1/4 teaspoon<br />
Carrot: 1/2 cup (Shredded or cut in small pieces)<br />
Raisin: 1/4 cup<br />
Almond: 5-6 (toasted and slivered)<br />
Salt & Pepper to taste<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzLVdn78SsJGyOSvSyXMFRG8fSYYc_gsfIvuZ2M4_HckTdAvxCzRgX8wfj-XaDXhJ_bLnDIns5IP6gqxP559IrnlGBARK91ZuBoC0z2sp2EJTovrmtgGgN_474qOTQDWJsQzizcAqEjDXw/s1600/chicken+couscous2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzLVdn78SsJGyOSvSyXMFRG8fSYYc_gsfIvuZ2M4_HckTdAvxCzRgX8wfj-XaDXhJ_bLnDIns5IP6gqxP559IrnlGBARK91ZuBoC0z2sp2EJTovrmtgGgN_474qOTQDWJsQzizcAqEjDXw/s640/chicken+couscous2.JPG" width="422" /></a></div>
<br />
Method:<br />
<br />
1) Heat oil in a non-stick pan over medium heat. Add onion and saute 3 minutes.<br />
2) Season chicken with salt and pepper. Add to pan and saute 3 minutes, stirring. Add garlic, cumin, cinnamon, ginger & cayenne. Toss it for another minute.<br />
3) Add vegetable stock; bring to a simmer. Add carrot and raisins and simmer for another 2-3 minutes.<br />
4) Stir in couscous. Cover; remove from heat. Let stand 5 minutes.<br />
5) Serve topped with almonds.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVnWnoF94PYhzRwNool-ZV8D2aewS3Dufe0voKWEAX7EzUqIOF-RP-Bius0AO2AtlU7i_LBz0UEAjo44sAc-8hxHbWoIHcOUM4BBXz9SUXlMJHQegU1TC5lCl_gCfaJNytgo0puCERE4Ey/s1600/chicken+couscous.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVnWnoF94PYhzRwNool-ZV8D2aewS3Dufe0voKWEAX7EzUqIOF-RP-Bius0AO2AtlU7i_LBz0UEAjo44sAc-8hxHbWoIHcOUM4BBXz9SUXlMJHQegU1TC5lCl_gCfaJNytgo0puCERE4Ey/s400/chicken+couscous.JPG" width="400" /></a></div>
<br />
BON APPETIT..<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/01068106049569367840noreply@blogger.com0tag:blogger.com,1999:blog-5618014231635659447.post-59974823932326714622013-07-30T14:47:00.003+02:002013-07-30T15:05:38.010+02:00Lemony Bulgur Salad with Shrimp and fresh Mint leaves<div dir="ltr" style="text-align: left;" trbidi="on">
Bulgur is a quick-cooking form of whole wheat; it is usually soften with the boiling water. For this terrific main-course salad, I simply soften it in hot vegetable stock before tossing it with mint leaves and pre-cooked shrimp. This lemony flavour salad is a quick fix for any meal. Green colour and flavour of mint with a light pink colour of radish and shrimp makes it a perfect summer salad.<br />
Serve : 1<br />
<br />
Preparation time: 20 minutes<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcDCoZtbonzusThYFgFDQL2BftW2meBNzU45mgIoCGHVzsynzHSPhuxkAdTsyaPtIqaY6jtRWzvbNg-XUVJ9YYS-S0_RrVUKyDXqSH7RejQP9kS78Ub8jPi1R0hccIFOen6VL5u79G1p9N/s1600/bulgur+salad1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcDCoZtbonzusThYFgFDQL2BftW2meBNzU45mgIoCGHVzsynzHSPhuxkAdTsyaPtIqaY6jtRWzvbNg-XUVJ9YYS-S0_RrVUKyDXqSH7RejQP9kS78Ub8jPi1R0hccIFOen6VL5u79G1p9N/s640/bulgur+salad1.JPG" width="422" /></a></div>
<br />
<br />
Ingredients:<br />
<br />
Coarse bulgur: 1 cup<br />
Vegetable stock: 2 cups<br />
Lemon zest: 1 teaspoon (finely grated)<br />
Lemon juice: 4 tablespoon<br />
Extra-virgin olive oil: 2 tablespoon<br />
Shrimp: 1 cup (deveined and cooked)<br />
Mint leaves: 1/2 cups<br />
Radishes: 4-5 (thinly sliced)<br />
Pine nuts: 2 tablespoon (dry roasted)<br />
Kosher salt and freshly ground pepper<br />
<br />
Method:<br />
<br />
1) In a bowl, add the bulgur with hot vegetable stock and cover it with a kitchen towel. Let stand until the grains are tender, about 15-20 minutes hours. Use a fork to make it fluffy.<br />
2) In a large bowl, whisk the lemon zest with the lemon juice and olive oil. Add the bulgur, shrimp, fresh mint leaves, sliced radishes and pine nuts and toss to coat. Season with salt and pepper and serve.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1nkH-B-udD_Zplumk5tVp3qjh0qPTkjdvAB4LQwarRCMokrRWJWILkWsmroyU-wmySDYrZDqIVzQIc5H4L8Z6O7X0QrTugQh1VZEwzaUDHG4-SrhtYqkeGQ0vok4zeXRwnrLWZyW3xsEc/s1600/bulgur+salad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1nkH-B-udD_Zplumk5tVp3qjh0qPTkjdvAB4LQwarRCMokrRWJWILkWsmroyU-wmySDYrZDqIVzQIc5H4L8Z6O7X0QrTugQh1VZEwzaUDHG4-SrhtYqkeGQ0vok4zeXRwnrLWZyW3xsEc/s400/bulgur+salad.JPG" width="400" /></a></div>
<br />
3) This salad can be refrigerated for up to 1 day. Add the mint, radishes and pine nuts just before serving. Serve Cold.<br />
<br />
BON APPETIT...<br />
<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/01068106049569367840noreply@blogger.com0tag:blogger.com,1999:blog-5618014231635659447.post-46065049948164112042013-07-25T18:54:00.001+02:002013-07-25T18:54:38.852+02:00Salmon Green with Roasted Garlic Dressing<div dir="ltr" style="text-align: left;" trbidi="on">
A happy salad is alway low in calorie and high on protein. Salmon green with roasted garlic dressing is a perfect summery, happy salad. This salmon salad recipe has a roasted garlic-and-lemon dressing that is tossed with greens, Parmesan cheese, and topped with broiled salmon to make a light and colorful summery dish.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw_jgLNjpyeepO14jWXcCbCb9_9I4bM3ddveGwHMg-ZawD4jqu4fAtR0ay3AaFLYgHG5JYt-QSagiHZAcVFzEtE7s7lS_6zM8rKycsw4Wa-cIvh76YlPiajf-mfRhDNSxz_HzsU8WFDQKN/s1600/Salmon+salad1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw_jgLNjpyeepO14jWXcCbCb9_9I4bM3ddveGwHMg-ZawD4jqu4fAtR0ay3AaFLYgHG5JYt-QSagiHZAcVFzEtE7s7lS_6zM8rKycsw4Wa-cIvh76YlPiajf-mfRhDNSxz_HzsU8WFDQKN/s400/Salmon+salad1.JPG" width="400" /></a></div>
<br />
<br />
Serve: 1<br />
Preparation time: 1 hour (including marinating)<br />
<br />
Ingredients:<br />
<br />
Salmon Fillets: 1 frozen, skinless<br />
Olive oil: 1 tablespoon<br />
Garlic: 3 cloves<br />
Lemon juice: 1 tablespoon<br />
Light soy Sauce: 1/4 tablespoon<br />
Dijon-style mustard: 1/2 tablespoon<br />
Water: 1 tablespoon<br />
Pepper: 1/4 teaspoon<br />
Fat free yoghurt: 1/4 cup<br />
Nonstick spray for coating<br />
Green salad leaf mix 1 big bowl<br />
Red onion: 1/4 cup (thinly sliced)<br />
Parmesan cheese: 2 tablespoon (freshly grated)<br />
Cherry tomatoes: 4-5 (halved)<br />
Kalamata olives: 6-7 (pitted and halved)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfX3dXqmzj3e0fVKcZMGM9FS73XOhBFWyFkLu-6nJaG91Q51EO6PfdvBiH2Rnpp_HZfoWSz-jBeoyp2rrilRvDq4qZV9YXk2DLDFf5G5knoF9udzbs23Yguyp13m1RJKsXe2XP0Ek6Q-cv/s1600/Salmon+salad2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfX3dXqmzj3e0fVKcZMGM9FS73XOhBFWyFkLu-6nJaG91Q51EO6PfdvBiH2Rnpp_HZfoWSz-jBeoyp2rrilRvDq4qZV9YXk2DLDFf5G5knoF9udzbs23Yguyp13m1RJKsXe2XP0Ek6Q-cv/s400/Salmon+salad2.JPG" width="400" /></a></div>
<br />
Method:<br />
1) Heat olive oil in a small pan over medium-low heat. Stir garlic in hot oil for 1 to 2 minutes or until garlic is lightly golden. Put garlic to a blender container and add lemon juice, soy sauce, mustard, water, and pepper. 2) Cover; blend until combined. Reserve 2 tablespoons of garlic mixture; set aside.<br />
3) Add yogurt to remaining garlic mixture in blender. Cover and blend until smooth. Chill until serving time.<br />
4) Thaw salmon, if frozen. Rinse salmon and pat dry using a kitchen tissue. Coat the reserved garlic mixture evenly over salmon. Cover and chill for 30 minutes.<br />
5) Spray the grill pan with non-stick coating. Place the salmon on it and grill 8 to 12 minutes or until salmon flakes easily when tested with a fork, turning once.<br />
4) In a large bowl toss together green salad mix, onion, and Parmesan cheese. Place salmon fillet on the salad mix. Top with tomatoes and olives. Serve with chilled yogurt mixture.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjltwBmz97PRB2VvoABBVa6Fqov79-5uZxn8pbT7ZytGtWwJVoD8O3UulrAXeOqhxyfOalQLJJz38BiYeHjFgbKK5FqxTNd6RgeSXYrmKfi9BEFOHFHmRZQfYgBnV3OLa7jGcSSASVAzDJN/s1600/Salmon+salad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjltwBmz97PRB2VvoABBVa6Fqov79-5uZxn8pbT7ZytGtWwJVoD8O3UulrAXeOqhxyfOalQLJJz38BiYeHjFgbKK5FqxTNd6RgeSXYrmKfi9BEFOHFHmRZQfYgBnV3OLa7jGcSSASVAzDJN/s400/Salmon+salad.JPG" width="400" /></a></div>
<div>
<br /></div>
<div>
BON APPETIT..</div>
</div>
Anonymoushttp://www.blogger.com/profile/01068106049569367840noreply@blogger.com0tag:blogger.com,1999:blog-5618014231635659447.post-58195882615651987762013-07-23T18:09:00.000+02:002013-07-23T18:09:16.723+02:00Chicken Waldorf Salad<div dir="ltr" style="text-align: left;" trbidi="on">
Salad are said to be great for health. It can be a perfect mid day meal or a late evening dinner. In this recipe dried cherries, walnut, and rosemary enhance a simple chicken and apple salad. You can make it even more fabulous with smoked chicken from your local grocery store.<br />
<br />
This salad was first created between 1893 and 1896 at the Waldorf Hotel in New York City. Other variations such as turkey, grapes, and dried fruit (e.g. dates or raisins) are sometimes added to give it a twist. Another variation known as an "Emerald Salad" replaces celery with cauliflower. The salad also may include zest of oranges and lemons. A variation popularized in "Belfast's Lunches To Go" is made with peanuts. This variation is known as "Peadorf Salad".<br />
<span style="font-size: xx-small;"><i>(Source: Wikipedia)</i></span><br />
<span style="font-size: xx-small;"><i><br /></i></span>
<span style="font-size: xx-small;"><i><br /></i></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8QbQwJKnSpjpRrxTnnhpA7OzObhD0k5CErH4yZ48gbaSy_j1eMl_UBiCSe4NWpj12Ob4kvg_3c9W_RBEbiEO5DUxVIHCPFhLw2NF6PiM-5dzuf2pxSSZ5HBwgMUQeFK9CEi4za-1M__1d/s1600/chicken+waldorf.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8QbQwJKnSpjpRrxTnnhpA7OzObhD0k5CErH4yZ48gbaSy_j1eMl_UBiCSe4NWpj12Ob4kvg_3c9W_RBEbiEO5DUxVIHCPFhLw2NF6PiM-5dzuf2pxSSZ5HBwgMUQeFK9CEi4za-1M__1d/s400/chicken+waldorf.JPG" width="400" /></a></div>
<br />
Serve : 2<br />
Preparation time: 30 minutes plus cooling<br />
<br />
Ingredients:<br />
<br />
Chicken Breast: 300 grams (Cooked, Shredded or cubed)<br />
Green Apples: 2 cups (coarsely chopped)<br />
Dried Cherries: 1/3 cup<br />
Walnut: 1/3 cup (chopped)<br />
Mayonnaise: 2 tablespoon<br />
Celery: 2 tablespoon (chopped)<br />
Sour cream/ yogurt: 3 tablespoon<br />
Lemon Juice: 1 tablespoon<br />
Honey: 1 tablespoon<br />
Dried Rosemary: 1 teaspoon (crushed)<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihFUoZ_creEXQHWej1h-pmT98bo1Ha0FMwbY4IE5XYN9rGYfafTAz3HK-KvcXEK_cZrgUb_TLtswabRSVkFiPw2Bn0u9EGSEqZ7qm5X4VcLyzJw4YpPFQJzcLfJ2vYZVVK1LJW74ihhlPW/s1600/chicken+waldorf2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihFUoZ_creEXQHWej1h-pmT98bo1Ha0FMwbY4IE5XYN9rGYfafTAz3HK-KvcXEK_cZrgUb_TLtswabRSVkFiPw2Bn0u9EGSEqZ7qm5X4VcLyzJw4YpPFQJzcLfJ2vYZVVK1LJW74ihhlPW/s640/chicken+waldorf2.JPG" width="420" /></a></div>
Lettuce leaves to serve<br />
<br />
Method:<br />
<br />
1) Combine chicken, apples, celery, cherries, and walnuts in a large bowl.<br />
2) For dressing, stir together the mayonnaise, sour cream, rosemary, lemon juice, and honey in a small bowl. 3) Stir dressing into chicken mixture just until evenly coated.<br />
4) Cover it and refrigerate, Serve on lettuce leaves.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8-t5x7p4h7t8PmsgqXfVOM3haf1ecT6PxPqiEhNbUOMcQwUsR5lANmUGulMnO40fzWLwSW-IvOaiKcv0KicyC5dIO2psknoNC28mqx_wUwwPCllsiu-j369p9jEqIh7wo22jQ7sC_xJkT/s1600/chicken+waldorf1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8-t5x7p4h7t8PmsgqXfVOM3haf1ecT6PxPqiEhNbUOMcQwUsR5lANmUGulMnO40fzWLwSW-IvOaiKcv0KicyC5dIO2psknoNC28mqx_wUwwPCllsiu-j369p9jEqIh7wo22jQ7sC_xJkT/s400/chicken+waldorf1.JPG" width="400" /></a></div>
<br />
BON APPETIT..</div>
Anonymoushttp://www.blogger.com/profile/01068106049569367840noreply@blogger.com0tag:blogger.com,1999:blog-5618014231635659447.post-36760981478347270242013-07-16T15:59:00.000+02:002013-07-16T15:59:31.551+02:00Chocolate Cherry Dump Cake<div dir="ltr" style="text-align: left;" trbidi="on">
Chocolate & Cherry is definitely a match made in heaven so is this recipe. A quick, scrumptious, yummy "Chocolate Cherry Dump Cake". It is named so because u actually don't mix any of the ingredients and dump everything in a baking dish and after 30 minutes you get this beautiful gooey cake out. This rustic cake can be ideally made with a cherry pie filling and a chocolate cake mix. But I am making it here from scratch for all who doesn't have an access to these ready made mixes near them.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwduya_uYO4VoavKZ58yvSKH8lnK9DK66hubKhSYGf2MuEpICHMUq_3od2Q6orPUe6Q3v6G0sMywNUlekCkBMqpIaihc30cmhKq5zdHtYawgKYLy9LZuFT45n9CXzNDarwCLx5ggvJo84k/s1600/Dump+cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwduya_uYO4VoavKZ58yvSKH8lnK9DK66hubKhSYGf2MuEpICHMUq_3od2Q6orPUe6Q3v6G0sMywNUlekCkBMqpIaihc30cmhKq5zdHtYawgKYLy9LZuFT45n9CXzNDarwCLx5ggvJo84k/s400/Dump+cake.JPG" width="400" /></a></div>
<br />
<br />
Serve : 2<br />
Preparation time: 45 minutes<br />
<br />
<br />
Ingredients:<br />
<br />
For cherry pie filling:<br />
Cherry: 2 cups (pitted)<br />
Sugar: 1/2 cup<br />
Corn starch: 1 tablespoon<br />
Water: 1/4 cup<br />
<br />
For cake mix:<br />
All purpose flour: 1 cup<br />
Butter: 50 grams (cold cut in small pieces)<br />
Cocoa powder: 1/4 cup<br />
Baking powder: 1 teaspoon<br />
Salt: 1 pinch<br />
Sugar: 1/4 cup (fine granulated sugar, I am using Vanilla Sugar)<br />
Vanilla essence: 1/2 teaspoon<br />
<br />
To assemble:<br />
Butter: 1/2 cup (melted)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbEAJAMndUwxC2CmsRRh9gdjleaQZ5PsBMPOn4lNW0-omONmtBKofobDbiH6BVQ8MIBd_kzpERHB2jKTbgo-xheYsFi1klU0Cuqw05Sp1-0KMdofHN-lJxtHtDWC8YG1pbnAKGX0qxU9qv/s1600/Dump+cake1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbEAJAMndUwxC2CmsRRh9gdjleaQZ5PsBMPOn4lNW0-omONmtBKofobDbiH6BVQ8MIBd_kzpERHB2jKTbgo-xheYsFi1klU0Cuqw05Sp1-0KMdofHN-lJxtHtDWC8YG1pbnAKGX0qxU9qv/s400/Dump+cake1.JPG" width="400" /></a></div>
<br />
Method:<br />
<br />
1) For cherry pie filling heat a saucepan and add cherry, sugar, water at medium flame for 5-7 minutes until soft and cooked. Mix cornstarch with 2 tablespoon of cold water and mix it in the cooking cherry mixture. Let it cook for another couple of minute. Set aside.<br />
2) Sieve together flour, cocoa powder, baking powder, and salt. Add cold butter and mix it using a back of spoon or finger tip. It should resemble a fine bread crumb after mixing well. Add fine sugar and vanilla essence, mix well. Cake mix will look like a dry brown, crumb like of a powder.<br />
3) Preheat the oven at 190 degree celsius. To assemble take a baking dish spread the cherry pie filling at the base top a thin layer or cake mix evenly.<br />
4) Spread the melted butter over the cake mix using a spoon to make it wet.<br />
5) Bake at 180 degree celsius about 30 minutes. The cherry will be bubbling from inside and cake topping will be hard to touch.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJmA4aaQrjZZ_sJPH14z_haPFkgOxbRST49Xu1wgQSAwhxmbZ4MlMccDQ3MSKcCPN4ccYdf9WNr_SY-j8n2vNCU0_6LL7kl1t4ClfoH1lTUxO9BqpWgJ3YAvULVrSf2b3u1BcQZdYyMNgS/s1600/Dump+cake2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJmA4aaQrjZZ_sJPH14z_haPFkgOxbRST49Xu1wgQSAwhxmbZ4MlMccDQ3MSKcCPN4ccYdf9WNr_SY-j8n2vNCU0_6LL7kl1t4ClfoH1lTUxO9BqpWgJ3YAvULVrSf2b3u1BcQZdYyMNgS/s400/Dump+cake2.JPG" width="400" /></a></div>
6) Let it cool for 10 minutes before you serve. Serve warm as it is or with a cold vanilla ice cream or cold whipped cream.<br />
<br />
BON APPETIT..</div>
Anonymoushttp://www.blogger.com/profile/01068106049569367840noreply@blogger.com0tag:blogger.com,1999:blog-5618014231635659447.post-88969729631589510532013-07-10T18:21:00.000+02:002013-07-10T18:21:43.857+02:00Cherry Cobbler<div dir="ltr" style="text-align: left;" trbidi="on">
You can never forget the name of this dish because of its uniqueness. Cobbler refers to a variety of dishes, particularly in the United States and United Kingdom, consisting of a fruit or savoury filling poured into a large baking dish and covered with a batter, biscuit, or pie crust before being baked. Some cobbler recipes, especially in the South, resemble a thick-crusted, deep-dish pie with both top and bottom crust.<br />
<div>
<br /></div>
<div>
The scone-topped cobbler predominates and is found in both sweet and savoury versions. Common sweet fillings include apple, blackberry and peach. Savoury versions, such as lamb, beef or mutton, consist of a casserole filling, sometimes with a simple ring of cobbles around the edge, rather than a complete layer, to aid cooking of the meat. Cheese or herb scones may also be used as a savoury topping.</div>
<div style="text-align: left;">
<i><span style="font-size: xx-small;">(Source: Wikipedia)</span></i></div>
<div>
<br /></div>
<div>
Today's preparation is a yummy, juicy homespun cherry cobbler, where the base is of the soft cherry pie filling and the topping is a hard crusty biscuit. Enjoy this hot and bubbling cherry cobbler directly out from the oven.</div>
<div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiL2_p62h_785KUEFIj-DgGgYfwZ_aTmkSpqPMQM-DwLBqMI6CNUJjYM-IajBjqjaCb8ZHAm-C8_duRc5mdNVs0-r3HEJt3dBknk5Y4zrpsBt9Di4zbStmuUWn2MTaj3VoLBYLm2Ux8JOr/s1600/cobbler.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiL2_p62h_785KUEFIj-DgGgYfwZ_aTmkSpqPMQM-DwLBqMI6CNUJjYM-IajBjqjaCb8ZHAm-C8_duRc5mdNVs0-r3HEJt3dBknk5Y4zrpsBt9Di4zbStmuUWn2MTaj3VoLBYLm2Ux8JOr/s400/cobbler.JPG" width="400" /></a></div>
<br />
<br /></div>
<div>
Minimally adapted from Joy of baking</div>
<div>
<br /></div>
<div>
Serve: 2</div>
<div>
Preparation time: 45 minutes (including baking)<br />
<br /></div>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4fVVefHxS55lGNe-y7gdXCSJ9QgldPkfHTsQ6hyPqXboKCTneEkznrOZ_3ifgqBlonrqK18tzAC6wtrkPpDJMyGOJN9VSM-_EZ19LVAq2TqeDH_PdLu35cxxWw8dgpNyIM70S5dcToH4e/s1600/cobbler3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4fVVefHxS55lGNe-y7gdXCSJ9QgldPkfHTsQ6hyPqXboKCTneEkznrOZ_3ifgqBlonrqK18tzAC6wtrkPpDJMyGOJN9VSM-_EZ19LVAq2TqeDH_PdLu35cxxWw8dgpNyIM70S5dcToH4e/s400/cobbler3.JPG" width="400" /></a></div>
<br /></div>
<div>
Ingredients:</div>
<div>
<br /></div>
<div>
Cherry: 300 grams (fresh or canned, about 1 cup after pitted)</div>
<div>
Lime juice: 1 teaspoon</div>
<div>
Sugar: 2 tablespoon</div>
<div>
Cornstarch: 1/2 tablespoon</div>
<div>
<br /></div>
<div>
Biscuit dough </div>
<div>
All purpose flour: 1/2 cup</div>
<div>
Sugar: 2 tablespoon</div>
<div>
Butter: 2 tablespoon (cold, unsalted, cut into pieces) </div>
<div>
Baking powder: 1/2 teaspoon</div>
<div>
Salt: 1 pinch</div>
<div>
Vanilla extract: 1/2 teaspoon</div>
<div>
Cream or milk: 1/4 cup (cold)<br />
<br /></div>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin6x1y2hoDLcnU7FJ4yhXhfIQXppRTo_wUzxSZosS12Ju4y_QHZhzKull-KVptkCIM0dht8XXSp3DNu9DBvlK0P_a6JuI8Ycsetjbl_NEkhEGlHvjIPQlSeLKF98_FCu_pH3AcgUVX9mDR/s1600/cobbler1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin6x1y2hoDLcnU7FJ4yhXhfIQXppRTo_wUzxSZosS12Ju4y_QHZhzKull-KVptkCIM0dht8XXSp3DNu9DBvlK0P_a6JuI8Ycsetjbl_NEkhEGlHvjIPQlSeLKF98_FCu_pH3AcgUVX9mDR/s400/cobbler1.JPG" width="400" /></a></div>
<br /></div>
<div>
Method:</div>
<div>
1) Cook pitted cherry, lime juice and sugar with 1/4 cup of water together. Let it cook till soft. Add cornstarch mixed with some cold water to the cooking cherries. Cook for another 1 minute at low heat.</div>
<div>
Set aside.</div>
<div>
2) Preheat the oven at 180 degree celsius. </div>
<div>
3) Whisk together the flour, sugar, baking powder and salt in a large bowl. Cut the butter into small pieces and mix into the flour mixture using your fingertips lightly. The mixture should look like coarse crumbs.</div>
<div>
4) Add the cream to the flour mixture to make soft dough. Stir just until combined. Do not over mix. Knead dough gently on a lightly floured surface.</div>
<div>
5) Roll the dough into a circle that is about 1/2 inch thick,cut the dough into rounds.</div>
<div>
6) To assemble place the cherry filling at the bottom of the ramekin mould. Gently place the rounds biscuit on top of the fruit. Brush the tops of the biscuits with a little cream.</div>
<div>
7) Bake for approximately 30-35 minutes or until the fruit is bubbly and the biscuits are golden brown and a toothpick inserted into a biscuit comes out clean.</div>
<div>
8) Remove from oven and place on a wire rack to cool slightly before serving.</div>
<div>
9) You can relish it like this or serve with softly whipped cream or vanilla ice cream. Refrigerate leftovers and reheat before serving.<br />
<br /></div>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjKQiHvGjXLJibclw3fpXrSX9DTgXY1iqB7iPKFzzXV1J5X_903hrgoKBVvy-r2dxnLKxHiT3E9v2xcmipaU9qfXH1OJ9PvZrCmr6ZIbbYAVe5hQkrOBK7OASosopERWYYz9Bv-O9owym3/s1600/cobbler2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjKQiHvGjXLJibclw3fpXrSX9DTgXY1iqB7iPKFzzXV1J5X_903hrgoKBVvy-r2dxnLKxHiT3E9v2xcmipaU9qfXH1OJ9PvZrCmr6ZIbbYAVe5hQkrOBK7OASosopERWYYz9Bv-O9owym3/s400/cobbler2.JPG" width="400" /></a></div>
<br /></div>
<div>
BON APPETIT..</div>
</div>
Anonymoushttp://www.blogger.com/profile/01068106049569367840noreply@blogger.com0tag:blogger.com,1999:blog-5618014231635659447.post-41747107908594751442013-07-02T22:56:00.000+02:002013-07-02T22:56:09.773+02:00"Black Forest Trifle" & "White Forest Trifle"<div dir="ltr" style="text-align: left;" trbidi="on">
I am falling in love with these small dessert served in glasses or small bowls, absolutely. They call it "Trifle". Multiple layers of fruit, cream, cakes, jellies soaked in juices that delights your senses with so many colors and texture. Full of flavor in each and every layer make it a stunning dessert for any occasion.<div>
<br /></div>
<div>
Trifle ('trifle') is a dessert from the English kitchen. It consists of several layers served in a glass bowl. The classic trifle is lower layer cake pieces then sprinkled with sherry; across them some fresh fruit, such as strawberries or peaches and finally a layer of custard or custard. However, there are many variations are possible: the cake can be replaced by the cookies or brownies, and instead of the custard pudding may also be covered with ice. </div>
<div>
<br /></div>
<div>
Today I am making a black forest and white forest trifle , definitely inspired by my last week's trip to "The Black Forest" (German: Schwarzwald). It is a wooded mountain range located in the southwest corner of Germany in the German federal state of Baden-Württemberg. And of course the market is flooded with the season's fresh cherries. All this was enough of a temptation to make this yummy trifle. I am going to share some amazing pictures from our trip which will justify the reason making this lovely dessert.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTj_XEJKvsMJ_c0G136sUnnaqNMeZbIfPSfO_ygm0WLv15Fro3dFZrnddwCBtOcMxb-oc3kvrWkT95dB3kcbTLMmroW0h5JUv9Cv9YEqrp0LDqUc-1RI6Q0IwnCitf8fsQjbbyaBqGHo1o/s1232/black+forest+trifle.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTj_XEJKvsMJ_c0G136sUnnaqNMeZbIfPSfO_ygm0WLv15Fro3dFZrnddwCBtOcMxb-oc3kvrWkT95dB3kcbTLMmroW0h5JUv9Cv9YEqrp0LDqUc-1RI6Q0IwnCitf8fsQjbbyaBqGHo1o/s640/black+forest+trifle.JPG" width="422" /></a></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_6SIEvbZCsQ-TDYWK3Jp-AUkenkpvL82wrJwmwZgAWfpAlr60ekMXeNG-OoCA7aZyRyI3LyYJTyslJQnH5mF0YHQcCKGunDw-CjspHl_h3ZJnA9ztJedlhr2g4dYU3FSmXp4BC6XqenPp/s986/black+forest+trifle1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_6SIEvbZCsQ-TDYWK3Jp-AUkenkpvL82wrJwmwZgAWfpAlr60ekMXeNG-OoCA7aZyRyI3LyYJTyslJQnH5mF0YHQcCKGunDw-CjspHl_h3ZJnA9ztJedlhr2g4dYU3FSmXp4BC6XqenPp/s400/black+forest+trifle1.JPG" width="400" /></a></div>
<br />
<br />
<br />
<br />
<div>
<br /></div>
<div>
Serve: 4 (Makes 2 black forest and 2 white forest trifles)</div>
<div>
<br /></div>
<div>
Preparation time: 45 minutes.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBcMtHGS-kK7o2L6qV3nvKMj3zjnVbALazlFeuGKmrHBxgs7HiuxOFvO9RbFWBHY-OnqsxZZqkJVfTA_sHOO11DJBo1tLhoPjxrrzctI6IEBLqNYpXhxwPptoun8SKMX_KbLFykWpOwa_g/s986/whiteforest2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBcMtHGS-kK7o2L6qV3nvKMj3zjnVbALazlFeuGKmrHBxgs7HiuxOFvO9RbFWBHY-OnqsxZZqkJVfTA_sHOO11DJBo1tLhoPjxrrzctI6IEBLqNYpXhxwPptoun8SKMX_KbLFykWpOwa_g/s400/whiteforest2.JPG" width="400" /></a></div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipytEROTsHjKckS4o7rqH1mV7VnPLSrOO1sEnyxEMolqob0cq8Q1tj70LNIK17tt699JAu8I-LnOf002wEz41DT9cKDeKCpIymVZOjTz1i5YHb-l6bQWhVpwJAc3yyCa-qEebt-2SKwPHH/s1232/black+forest+trifle2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipytEROTsHjKckS4o7rqH1mV7VnPLSrOO1sEnyxEMolqob0cq8Q1tj70LNIK17tt699JAu8I-LnOf002wEz41DT9cKDeKCpIymVZOjTz1i5YHb-l6bQWhVpwJAc3yyCa-qEebt-2SKwPHH/s400/black+forest+trifle2.JPG" width="400" /></a></div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div>
<br /></div>
<div>
Ingredients:</div>
<div>
<br /></div>
<div>
Basic chocolate sponge cake: 50 grams</div>
<div>
Basic vanilla sponge cake: 50 grams</div>
<div>
Fresh or canned cherry: 2 cups</div>
<div>
Heavy cream: 200 grams</div>
<div>
Vanilla essence: 1/4 teaspoon</div>
<div>
Sugar: 1/2 cup</div>
<div>
Vanilla Sugar/ powdered sugar: 2 tablespoon</div>
<div>
Balsamic vinegar: 1 tablespoon</div>
<div>
White and brown milk chocolate to garnish</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvwVhzsoqb_HTpC49ZA0S11dPFb93ilsQlVbI8lOcIfmfb9VGUg1MbLWXT1TGRrBTn1j1YtZx95HVC2CkbmQh3fuV6VeFFuW-0NvRoScqq6_vRrnsAhSanueYIs4gY_RV3wj0vWDK8ZCtD/s1232/whiteforest.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvwVhzsoqb_HTpC49ZA0S11dPFb93ilsQlVbI8lOcIfmfb9VGUg1MbLWXT1TGRrBTn1j1YtZx95HVC2CkbmQh3fuV6VeFFuW-0NvRoScqq6_vRrnsAhSanueYIs4gY_RV3wj0vWDK8ZCtD/s640/whiteforest.JPG" width="420" /></a></div>
<div>
<br /></div>
<div>
Method:</div>
<div>
<br /></div>
<div>
1) Cook the pitted cherry, sugar and balsamic vinegar in a saucepan for 5-7 minutes until soft and dark. Set aside to cool.</div>
<div>
2) Whisk heavy cream to get a soft peak. Add vanilla sugar and vanilla essence and whisk again to mix.</div>
<div>
3) Break both chocolate and vanilla sponge cake roughly using hands.</div>
<div>
4) To set the trifle, take your favourite glass or bowl. Layer the chocolate and vanilla sponge cake separately in 2 glasses at bottom, top it up with the cherry and juices, put a layer of vanilla cream on the top. Repeat the layers. </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcI5m6XZMd3ObVMmZMJSAXxq0lADCAGhwfA-_KYWiaGudrxZQZEgr9HG5SvRt_nE0QsRD-9cQDxeg7tjd-txMQ2BdW8boDssQ8LwbnPxFxK_qLEmeEDy_QbD1u014Rc2a_2G4CpTsmzff_/s404/BFpage1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcI5m6XZMd3ObVMmZMJSAXxq0lADCAGhwfA-_KYWiaGudrxZQZEgr9HG5SvRt_nE0QsRD-9cQDxeg7tjd-txMQ2BdW8boDssQ8LwbnPxFxK_qLEmeEDy_QbD1u014Rc2a_2G4CpTsmzff_/s400/BFpage1.jpg" width="400" /></a></div>
<div>
<br /></div>
<div>
5) Put some shredded chocolate on the top, white chocolate for white forest trifle and brown chocolate for a black forest trifle.</div>
<div>
6) Top it up with a fresh cherry and refrigerate it until served.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje_PFv8S6mgTxY_nWdOdCSw7VrYDcod8dEyfVNF8xlWt1-cyyXWUgmu7sgFLEaZBocqXJkog_AZNtEMfoZtm3ONcfaKQpICfZ7hz_U_DsbC67i9Qqb7hTM6L882D_j12MFoakykqQMhznC/s404/BFpage2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje_PFv8S6mgTxY_nWdOdCSw7VrYDcod8dEyfVNF8xlWt1-cyyXWUgmu7sgFLEaZBocqXJkog_AZNtEMfoZtm3ONcfaKQpICfZ7hz_U_DsbC67i9Qqb7hTM6L882D_j12MFoakykqQMhznC/s400/BFpage2.jpg" width="400" /></a></div>
<div>
<br /></div>
<div>
BON APPETIT..</div>
</div>
Anonymoushttp://www.blogger.com/profile/01068106049569367840noreply@blogger.com0tag:blogger.com,1999:blog-5618014231635659447.post-59941795046446347382013-06-27T12:13:00.000+02:002013-06-27T22:57:02.161+02:00Mixed Berries Jam & Peanut Butter Bread<div dir="ltr" style="text-align: left;" trbidi="on">
I was planning to make bread from last couple of days; finally I am here again with this fascinating and yummy looking striped bread. The strip that makes the bread so colourful and tasty is made with layers of filling of berries jam and peanut butter. A slice of bread has the sweetness of jam and nuttiness of peanut butter.You cannot resist having a single slice of it at a time.<br />
<div>
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxoxAyO4zP9CD6Bt9qEds2uPNjBHtVn_buCirqSg7aTUzT9vyJsXnCKnukegGSWg7IwID4UxtmYl8NrWEecOXcOqhGuKxgP0Jr9QedQgnRHxUNUjTIgMT1x7t9j1hWCnJom8eO-hHRkcct/s1600/bread1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxoxAyO4zP9CD6Bt9qEds2uPNjBHtVn_buCirqSg7aTUzT9vyJsXnCKnukegGSWg7IwID4UxtmYl8NrWEecOXcOqhGuKxgP0Jr9QedQgnRHxUNUjTIgMT1x7t9j1hWCnJom8eO-hHRkcct/s400/bread1.JPG" width="400" /></a></div>
<br />
<br />
Serve: 4-6<br />
Preparation time: 2 hrs 30 minutes (including rising time)<br />
<br />
Ingredients:<br />
<br />
Dough<br />
Dry active yeast: 7 grams<br />
Warm milk: 1/2 cup<br />
Sugar: 2 tablespoon<br />
Olive oil: 2 tablespoon<br />
All-purpose flour: 2 cups (I am using multigrain bread flour)<br />
Vanilla extract: 2 teaspoon<br />
<br />
Filling<br />
Mixed berries Jam: 2 tablespoon<br />
Peanut butter: 2 tablespoon<br />
<br />
Method:<br />
1) Mix the milk, sugar, olive oil and yeast using a whisk.<br />
2) Put the flour in a large bowl and make a well in between. Pour the yeast mixture into the well.<br />
3) Using your hand, bring all the dough together and set it aside for 10 minutes.<br />
4) Bring out the dough on a floured surface and stretch using your palm. Fold it to half and turn around 90 degrees. Repeat the process for 5- 6 times until the dough is elastic but not sticky.<br />
5) Put it in a clean bowl, cover it up with a cling film and let it rise at a warm place for about 1 hour of it doubles in size.<br />
6) After an hour take the dough out and punch it down a little. Divide it in 2 equal parts.<br />
7) Roll it in a rectangle of 12" X 24" inches each.<br />
8) Spread the jam on one sheet and peanut butter on the other. Roll it to make a log. Using a sharp knife cut in half and twist 1/2 jam and 1/2 peanut butter roll together to make two separate rolls. (Refer: picture)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZmtecMl1VYvnV8j4vR91osW6IXJYysmyArnLTQBMJd42KSW33-9EHG7kJDcT8Vr5shZ5XU9-vq6vOhnT4GUovDd1S7Z64XdwzaeC6_wjsGtbuTZ3lkPW5kf0gEYVqCMJ5sRbGYdhsS67I/s1600/bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZmtecMl1VYvnV8j4vR91osW6IXJYysmyArnLTQBMJd42KSW33-9EHG7kJDcT8Vr5shZ5XU9-vq6vOhnT4GUovDd1S7Z64XdwzaeC6_wjsGtbuTZ3lkPW5kf0gEYVqCMJ5sRbGYdhsS67I/s640/bread.jpg" width="384" /></a></div>
<br />
9) Twist both the rolls again to make a large single log. Butter a long loaf tin and put the striped bread log in between. Cover with cling film and put it back on a warm place to rise for 30 minutes.<br />
10) Preheat the oven 180 degree celsius. Bake it bread for about 30- 35 minutes until done and have a hard crust outside.<br />
11) Let it cool for 30 minute before you slice and serve.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqAvoov09f0z2L6sW7P65csNVlrT0-QCrBgSJYfRYMUWn5momqPy7nA8HWS3yROiHQsGTPBXhyBt3u0jqRpLd2D-QH-IZD_5zLh-cXb97V12i41BzCsK0RZ1IGegjvaNgeNj9GMSU_XyCE/s1600/bread2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqAvoov09f0z2L6sW7P65csNVlrT0-QCrBgSJYfRYMUWn5momqPy7nA8HWS3yROiHQsGTPBXhyBt3u0jqRpLd2D-QH-IZD_5zLh-cXb97V12i41BzCsK0RZ1IGegjvaNgeNj9GMSU_XyCE/s400/bread2.jpg" width="400" /></a></div>
<br />
BON APPETIT..<br />
<br />
You would love to check few more <a href="http://www.13secretsauce.com/view/magazine/search/label/Bread">Artisan Breads</a><br />
<br />
I am submitting the same bread at <a href="http://www.wildyeastblog.com/category/yeastspotting/">YeastSpotting</a><br />
<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/01068106049569367840noreply@blogger.com0tag:blogger.com,1999:blog-5618014231635659447.post-70027415411838709132013-06-19T17:27:00.000+02:002013-06-19T17:27:30.087+02:00French Cherry Clafoutis<div dir="ltr" style="text-align: left;" trbidi="on">
Living and travelling in Europe has made me fond of lovely, French, Italian and Turkish desserts. From a no sweet person I have become a dessert lover. Today I am trying to make an authentic recipe from French origin.<br />
Clafoutis is a baked French dessert of black cherries arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm.<br />
Traditional clafoutis contain pits of the cherries. According to baking purists, the pits release a wonderful flavor when the dish is cooked. If the cherry pits are removed prior to baking, the clafoutis will be milder in flavor.<br />
<i><span style="font-size: x-small;">(Source: Wikipedia)</span></i><br />
You can use any other fruits or pitted preserved cherries for this recipe. Traditionally, what makes clafoutis a clafoutis are the cherries. In fact, purists may say that if there are no cherries, it is not clafoutis, rather a “flaugnarde” or “flognarde". Adjust the sugar in the recipe according to the fruit you use.<br />
<div>
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqfA5_O-93yhPIUR261KfCzmsXnoMEyrRUVQUAeoI0F10rNdqBmel0xOnDppUwdL_gm63OSpVm8c15tF_ELwc0SNp_dRcTXaMUHQvJ5iZv_Vo_jAf6pd5vA0QwCOS5bWRmWEyFfd4s1SWS/s1600/Clafoutis1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqfA5_O-93yhPIUR261KfCzmsXnoMEyrRUVQUAeoI0F10rNdqBmel0xOnDppUwdL_gm63OSpVm8c15tF_ELwc0SNp_dRcTXaMUHQvJ5iZv_Vo_jAf6pd5vA0QwCOS5bWRmWEyFfd4s1SWS/s400/Clafoutis1.JPG" width="400" /></a></div>
<br />
<br />
Ingredients:<br />
<br />
Cherry: 1 1/2 cup (pitted) fresh or preserved<br />
Full cream milk: 1 cup <br />
All purpose flour: 1/2 cup<br />
Sugar: 1/2 cup<br />
Vanilla essence: 1/2 teaspoon<br />
Egg: 2 medium<br />
Butter: 1 tablespoon (melted)<br />
Salt: 1/4 teaspoon<br />
Oil to spray<br />
Powdered sugar to garnish<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYPjHulCqjmB-CgXM-J-wxEmpYpQSszTDnceGWYKRY_2BC-I8RGc_KFqNFGDDSy4j9waa4qFz245dgnQWqV_LbEdAkrnR_Byw5QTCjmrev1tdgJXr8qnoJnwRPl7mEwIoURb3CFMWE89KK/s1600/Clafoutis3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYPjHulCqjmB-CgXM-J-wxEmpYpQSszTDnceGWYKRY_2BC-I8RGc_KFqNFGDDSy4j9waa4qFz245dgnQWqV_LbEdAkrnR_Byw5QTCjmrev1tdgJXr8qnoJnwRPl7mEwIoURb3CFMWE89KK/s400/Clafoutis3.JPG" width="400" /></a></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Method:<br />
<br />
1) Preheat the oven at 180 degree C.<br />
2) Spray an oven safe pan with cooking spray. Arrange the pitted cherry in the pan evenly.<br />
3) Mix the remaining ingredients onto a smooth batter, using a whisk. You can use a blender instead for a faster process.<br />
4) Pour the batter over the cherry and let it bake for 25 minutes.<br />
5) Serve it warm or at room temperature with sprinkle of powdered sugar over it.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4S7pPkf_NbGLJ82UixBmgB-wdhXO7Uc-pj_skYHBnQWJRwSg_Af3RXJtE0M6cpQ9e0KHKcGS_1ShJ_ZqnAf_S0r1LX0VjGSxo3RxFw8XhfvoDcnIeyF9nHDlMrx8fUxgjI1tpOTHEQAY9/s1600/Clafoutis2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4S7pPkf_NbGLJ82UixBmgB-wdhXO7Uc-pj_skYHBnQWJRwSg_Af3RXJtE0M6cpQ9e0KHKcGS_1ShJ_ZqnAf_S0r1LX0VjGSxo3RxFw8XhfvoDcnIeyF9nHDlMrx8fUxgjI1tpOTHEQAY9/s400/Clafoutis2.JPG" width="400" /></a></div>
<br />
<br />
<br />
BON APPETIT...<br />
<br />
<br />
<br />
<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/01068106049569367840noreply@blogger.com0tag:blogger.com,1999:blog-5618014231635659447.post-14563917294845355672013-06-11T14:29:00.000+02:002013-06-11T14:29:14.244+02:00Twin Chocolate Panna Cotta with Espresso Jelly <div dir="ltr" style="text-align: left;" trbidi="on">
<div>
If you are a coffee and chocolate person, you will definitely fall in love with this dessert. It is certainly a perfect ending of a grand feast. This recipe is a combination of white and brown chocolate with an espresso jelly topping. Just dig into the dessert and enjoy each bite of chocolate and cream with strong espresso shots.<br />
<br /></div>
<div>
Serve: 4</div>
<div>
<br /></div>
<div>
Preparation time: 3-4 hours</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTg73rUa6H8wfJXANtXZsJf2nfnR1UaX6VLLavyH5iMg_syMunqCBHvqefkPbsRqJzx61MRJnQ1NCR2cCpvmQsJXuGW_HXyZKY0xtJYxJUwstxclpmBCQKSXHIUkilbVZ_-hqmHBTSUHG0/s1600/Choco+Pannacotta.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="397" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTg73rUa6H8wfJXANtXZsJf2nfnR1UaX6VLLavyH5iMg_syMunqCBHvqefkPbsRqJzx61MRJnQ1NCR2cCpvmQsJXuGW_HXyZKY0xtJYxJUwstxclpmBCQKSXHIUkilbVZ_-hqmHBTSUHG0/s400/Choco+Pannacotta.JPG" width="400" /></a></div>
<div>
<br /></div>
Ingredients:<br />
<div>
<br /></div>
<div>
Brown Milk Chocolate: 50 grams</div>
<div>
White Milk Chocolate: 50 grams</div>
<div>
Instant Coffee powder: 1 tablespoon</div>
<div>
Gelatine Sheet: 3 sheets (Jelly sugar for vegetarians)</div>
<div>
Heavy Cream: 300 grams</div>
<div>
Sugar: 3 tablespoon</div>
<div>
Star Anise: 1 star</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheNI5jZhDtBt_MYC3F35_LY8KBk4eznIk2U_BgL7i2ZIheL1C7mr96HLUpgamKvSzSs-BvxNofuAoPLEnui_T377jMSpwqB4vtMEBFEDrw1a_Et0lj3SGVoObaSZJlCN_FSNkJrmc3DSae/s1600/Choco+Pannacotta2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheNI5jZhDtBt_MYC3F35_LY8KBk4eznIk2U_BgL7i2ZIheL1C7mr96HLUpgamKvSzSs-BvxNofuAoPLEnui_T377jMSpwqB4vtMEBFEDrw1a_Et0lj3SGVoObaSZJlCN_FSNkJrmc3DSae/s400/Choco+Pannacotta2.JPG" width="398" /></a></div>
<div>
<br />
Method:</div>
<div>
<br /></div>
<div>
1) Heat 150 grams of heavy cream in a sauce pan. Soak the gelatine sheet in cold water for 5 minutes. Add 1 tablespoon sugar, and grated brown chocolate to the boiling cream. Reduce the heat and add gelatine. Mix it well using the whisk. Pour it in the serving glass and let it set in the refrigerator for 1 hour. I kept my serving glass and mug slanted using a muffin tin to set it diagonally.<br />
2) After an hour, heat another 150 grams of heavy cream in a sauce pan. Soak the gelatine sheet in cold water for 5 minutes. Add 1 tablespoon sugar, star anise and grated White chocolate to the boiling cream. Reduce the heat and add gelatine. Mix it well using the whisk. Take out the star anise and pour it in the serving glass and let it set in the refrigerator for another hour.<br />
3) After the two layers of panna cotta is set, boil half cup of water and add instant coffee powder and 2 tbsp sugar to it. Add soaked gelatin, mix well. Pour it over the panna cotta and refrigerate it until the jelly is set to serve.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkq6uwdwxsVpxh5WKugRQ-PEx3VkBZADfQd5IgZXCQAW33QLTvMA8h8zcB9ia2yKfPsMdWBWs_a9ue4DoqXHRqJfGIEMFtMP0LqL_1gv8ZGl5hfweOcBKmtVD19IBYM78MNnIjOVsGpRX-/s1600/Choco+Pannacotta1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkq6uwdwxsVpxh5WKugRQ-PEx3VkBZADfQd5IgZXCQAW33QLTvMA8h8zcB9ia2yKfPsMdWBWs_a9ue4DoqXHRqJfGIEMFtMP0LqL_1gv8ZGl5hfweOcBKmtVD19IBYM78MNnIjOVsGpRX-/s400/Choco+Pannacotta1.JPG" width="400" /></a></div>
<br />
4) Serve cold with some chocolate garnish if required.<br />
<br />
BON APPETIT...<br />
<br />
<a href="http://www.13secretsauce.com/2012/10/saffron-and-honey-panna-cotta.html">Another experiment of flavours with Panna cotta</a> </div>
<div>
<br /></div>
</div>
Anonymoushttp://www.blogger.com/profile/01068106049569367840noreply@blogger.com0tag:blogger.com,1999:blog-5618014231635659447.post-30615615651787264582013-06-05T22:18:00.000+02:002013-06-05T22:18:32.924+02:00Tutti frutti Biscotti (Twice Baked Italian Bread)<div dir="ltr" style="text-align: left;" trbidi="on">
Biscotti is more correctly known as biscotti di Prato (English: Prato Biscuits), also known as cantuccini (English: Coffee Bread)<span style="line-height: 19.1875px;"><span style="font-family: sans-serif; font-size: x-small;"> </span><span style="font-family: inherit;">are twice-baked biscuits originating in the Italian city of Prato. The biscuits are oblong-shaped almond biscuits, made dry and crunchy through cutting the loaf of dough while still hot and fresh from baking in the oven. The word originates from the Medieval Latin word biscoctus, meaning "twice-cooked/baked." It defined oven baked goods that were baked twice, so they were very dry and could be stored for long periods of time. Someone boasted that such goods would be edible for centuries. Such non-perishable food was particularly useful during journeys and wars in olden days.</span></span><br />
<span style="line-height: 19.1875px;"><br /></span>
<span style="line-height: 19.1875px;">Since they are very dry, biscotti traditionally are served with a drink, into which they may be dunked. In Italy they are typically served as an after-dinner dessert with a Tuscan fortified wine called vin santo. </span><span style="line-height: 19.1875px;">Outside of Italy, they more frequently accompany coffee, including cappuccinos and lattes, or black tea. </span><br />
<span style="line-height: 19.1875px;"><i><span style="font-size: x-small;">(Source: Wikipedia)</span></i></span><br />
<span style="line-height: 19.1875px;"><br /></span>
<span style="line-height: 19.1875px;">Today's recipe is a variation from the original basic recipe. I am using Tutti Frutti flavour to give this Biscotti and sweet punch. Other variations can be choco, hazelnut, almond pistachio and many more. Following double baking the biscotti can be dipped in glaze or chocolate to make it more flavoursome.</span><br />
<i style="font-size: small; line-height: 19.1875px;">Basic Recipe minimally adapted from "Joy of Baking"</i><br />
<i style="font-size: small; line-height: 19.1875px;"><br /></i>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIoYOIjlc2Hl2KCDt5Vigj24KNWyMb1QW31dTcJp85p7Xabb-ee9qolj6SpYKJFOFg4um_pmP4tMRj6uuQAAMXMowrA2T1uPFK9nML9Qjk_Cuma39PHeuy1KYzpw7v5VAwNXkvjNLL5W80/s1600/tuttifruti+biscotti.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIoYOIjlc2Hl2KCDt5Vigj24KNWyMb1QW31dTcJp85p7Xabb-ee9qolj6SpYKJFOFg4um_pmP4tMRj6uuQAAMXMowrA2T1uPFK9nML9Qjk_Cuma39PHeuy1KYzpw7v5VAwNXkvjNLL5W80/s640/tuttifruti+biscotti.JPG" width="420" /></a></div>
<br />
<br />
<i style="font-size: small; line-height: 19.1875px;"><br /></i>
<span style="line-height: 19.1875px;"><span style="font-family: inherit;"><br /></span></span><span style="line-height: 19.1875px;">Makes: 35 biscotti</span><br />
<span style="line-height: 19.1875px;"><br /></span>
<span style="line-height: 19.1875px;">Preparation time: 45 minutes.</span><br />
<span style="line-height: 19.1875px;"><br /></span>
<span style="line-height: 19.1875px;"><br /></span>
<span style="line-height: 19.1875px;">Ingredients:</span><br />
<span style="line-height: 19.1875px;">Egg: 3 large</span><br />
<span style="line-height: 19.1875px;">Vanilla extract: 1 teaspoon</span><br />
<span style="line-height: 19.1875px;">Granulated Sugar: 3/4 cups</span><br />
<span style="line-height: 19.1875px;">All purpose flour: 2 cups</span><br />
<span style="line-height: 19.1875px;">Baking powder: 1 teaspoon</span><br />
<span style="line-height: 19.1875px;">Salt: 1/4 teaspoon</span><br />
<span style="line-height: 19.1875px;">Tutti Frutti: 1/2 cup(chopped)</span><br />
<span style="line-height: 19.1875px;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiJQXhlBwtgKKlDuFT4ehBvCAR9GZC5lHsZWc91vkH2nQMGRvSxIovpX5i47fq3L8hOmqiEPmhq8CFyyNrNYjdMrOXwiCKYVrDLlvHmPUmwvRjhEulCDgjzkTA90ZN_EHCHOC-cdv4ZuAW/s1600/tuttifruti+biscotti2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiJQXhlBwtgKKlDuFT4ehBvCAR9GZC5lHsZWc91vkH2nQMGRvSxIovpX5i47fq3L8hOmqiEPmhq8CFyyNrNYjdMrOXwiCKYVrDLlvHmPUmwvRjhEulCDgjzkTA90ZN_EHCHOC-cdv4ZuAW/s400/tuttifruti+biscotti2.JPG" width="400" /></a></div>
<span style="line-height: 19.1875px;"><br /></span>
<span style="line-height: 19.1875px;">Method:</span><br />
<span style="line-height: 19.1875px;">1) Preheat oven </span><span style="line-height: 19.1875px;">to 160 degrees C and line a baking sheet with parchment paper. </span><br />
<span style="line-height: 19.1875px;">2) </span><span style="line-height: 19.1875px;">In a bowl whisk the eggs with the vanilla extracts and sugar until pale in color.</span><br />
<span style="line-height: 19.1875px;">3) </span><span style="line-height: 19.1875px;">In a large bowl whisk the flour with the sugar, baking powder and salt. Add the egg mixture and tutti frutti and stir until a dough forms. </span><br />
<span style="line-height: 19.1875px;">4) Divide the dough in half and on a lightly floured surface roll each half into a 6 inch long & 4 inches wide log. </span><br />
<span style="line-height: 19.1875px;">5) Place the logs to the prepared baking sheet and bake for about 35 minutes, or until firm to the touch. Remove from oven and let cool on a wire rack for about 10 minutes.</span><br />
<span style="line-height: 19.1875px;">6) </span><span style="line-height: 19.1875px;">Transfer logs to a cutting board and, using a sharp knife, cut it into slices about 1/2 inches thick.</span><br />
<span style="line-height: 19.1875px;">7) Place the slices of biscotti back on the baking sheet and bake about another 10 minutes, turn slices over, and bake for another 10 minutes or until firm and crisp. </span><br />
<span style="line-height: 19.1875px;">8) Remove from oven and let it cool. Store in an airtight container enjoy it for several weeks.</span><br />
<span style="line-height: 19.1875px;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS7_lJB8lCtRFv7LxslTL8xZuU6npwGoJ08eKo9RHD2HoJqNlQBMIBvZdmBTtSjdiwD-oWSf6x4Gml3atwKK8By-PAIg_WBLjV9gL7OHcfIRzaX0FPrmFKJGRiXISCQIkTjSwhcs5FAzlx/s1600/tuttifruti+biscotti1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS7_lJB8lCtRFv7LxslTL8xZuU6npwGoJ08eKo9RHD2HoJqNlQBMIBvZdmBTtSjdiwD-oWSf6x4Gml3atwKK8By-PAIg_WBLjV9gL7OHcfIRzaX0FPrmFKJGRiXISCQIkTjSwhcs5FAzlx/s640/tuttifruti+biscotti1.JPG" width="422" /></a></div>
<span style="line-height: 19.1875px;"><br /></span>
<span style="line-height: 19.1875px;">BON APPETIT..</span><br />
<br />
<span style="line-height: 19.1875px;"><br /></span></div>
Anonymoushttp://www.blogger.com/profile/01068106049569367840noreply@blogger.com0tag:blogger.com,1999:blog-5618014231635659447.post-40745906164504619292013-05-29T21:53:00.000+02:002013-05-29T21:56:46.397+02:00Quick Tiramisu Trifle<div dir="ltr" style="text-align: left;" trbidi="on">
Tiramisu is definitely a dessert you will fall for the first time. Tiramisu is an Italian dessert. It literally means "pick me up" or "lift me up", name truly justify the taste of this finger licking recipe. It is made of ladyfingers (Italian: Savoiardi) dipped in coffee, layered with a whipped mixture of egg yolks and mascarpone cheese, and flavored with Marsala wine and cocoa. The recipe has been adapted into many varieties of puddings, cakes and other desserts. Today I am trying to make this tiramisu in form of a trifle. This recipe is real quick and without any raw egg.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiokvZtaGumn-4prIKIcTUQ-akx-mfWH_my6Nv499iplflBL9SKZ6IW0QbHTkxVqjUh9ZBKMfOhmOOQY8TLpyOWDj8A9ytU1T2OZsCXj24oyVWnFZlFvsnXRG1Jb8x3ngoDx2h_4CsM_qsF/s1600/tirsmisu.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiokvZtaGumn-4prIKIcTUQ-akx-mfWH_my6Nv499iplflBL9SKZ6IW0QbHTkxVqjUh9ZBKMfOhmOOQY8TLpyOWDj8A9ytU1T2OZsCXj24oyVWnFZlFvsnXRG1Jb8x3ngoDx2h_4CsM_qsF/s400/tirsmisu.JPG" width="400" /></a></div>
<br />
<br />
Make: 4 small trifle glasses<br />
Preparation time: 20 minutes (cooling additional)<br />
<br />
Ingredient:<br />
<br />
Ladyfingers (Savoiardi): 12 fingers<br />
Instant coffee powder: 2 tablespoon<br />
Hot water: 1 cup<br />
Marsala wine: 2 tablespoon <br />
Mascarpone cheese: 200 grams<br />
Heavy cream: 100 grams<br />
Vanilla sugar: 1 1/2 tablespoon<br />
Sugar: 2 tablespoon<br />
Cocoa powder for dusting<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp6ppRhkGhmyQXk1qFwWI8PM84RjpSMxOPq1mmWpEz63SpgCR2gkA9891mWprYYbozu9IBqGDdfKVvk5hOy4wrJmeISxf20FPoXqOtAw_eQKGQ4rrXGRvH-etgY7Se7pZPLW2MKE_4RJmr/s1600/tirsmisu1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp6ppRhkGhmyQXk1qFwWI8PM84RjpSMxOPq1mmWpEz63SpgCR2gkA9891mWprYYbozu9IBqGDdfKVvk5hOy4wrJmeISxf20FPoXqOtAw_eQKGQ4rrXGRvH-etgY7Se7pZPLW2MKE_4RJmr/s400/tirsmisu1.JPG" width="400" /></a></div>
<br />
Method:<br />
<br />
1) Mix hot water, coffee powder, sugar and Marsala wine in a large bowl. Let it cool.<br />
2) Whip cream until soft peak. Add mascarpone and vanilla sugar and continue whipping until smooth. Add the 1 tbsp coffee mixture to the whipped cream and cheese and mix well to give that additional flavour.<br />
3) Take the serving glass and starting layering up the trifle. Break the ladyfinger into half and soak it in the warm coffee mixture for about 5 second.<br />
4) Put the soaked mixture at the base of the serving glass layer it with mascarpone cheese mixture. Again put a layer of soaked lady fingers and top it up with mascarpone.<br />
5) Insert a dry ladyfinger at the side of the glass as garnish.<br />
6) Powder some cocoa on the top generously and store it in fridge for cooling until served.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHhEdldU7SsMpvyBRKJozGCoP-5hhmjyIV9d9yhHu9XONR66qU3MAOix7PSDr4CWcBEcoeGUOlFsIguA-A-s3POTUPSGAIBhLVSrJA2ES3_WjJP6aXq6drt7rtwCrv97Xf1-saQME7g6Qz/s1600/tirsmisu2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHhEdldU7SsMpvyBRKJozGCoP-5hhmjyIV9d9yhHu9XONR66qU3MAOix7PSDr4CWcBEcoeGUOlFsIguA-A-s3POTUPSGAIBhLVSrJA2ES3_WjJP6aXq6drt7rtwCrv97Xf1-saQME7g6Qz/s640/tirsmisu2.JPG" width="423" /></a></div>
<br />
<br />
BON APPETIT..<br />
<br />
Leaving you with few beautiful pictures from Belgium and France to enjoy with this Tiramisu trifle.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglsOhIVeRsV8j6ujwE10Qnnu58qNZapQUjcm6y5gERiriPpLqNyNnZfvAjP4x_5lqRjZ2YdFTmlgWz8P_NtGTnPpA2CgFxG-o_TtsokMbscq9LJtts7wksxyajI7vIXYp4MDfE8sT7FcBU/s1600/paris1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglsOhIVeRsV8j6ujwE10Qnnu58qNZapQUjcm6y5gERiriPpLqNyNnZfvAjP4x_5lqRjZ2YdFTmlgWz8P_NtGTnPpA2CgFxG-o_TtsokMbscq9LJtts7wksxyajI7vIXYp4MDfE8sT7FcBU/s400/paris1.JPG" width="400" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Ghent, Belgium Skyline</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglwl8wGz08MEfmZH1Z_vtgG1mE6JTuSJaBy1ujGPFyIaJFxSYRykYMtDvz1_aMcImt5KT-z6KRWH-sAQB-uGSRdBh9F9TyIJMMkj_5tiFXaulQlYvpJEfcv5XMQ11u3eq-XkbO8GVN0IXJ/s1600/paris6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglwl8wGz08MEfmZH1Z_vtgG1mE6JTuSJaBy1ujGPFyIaJFxSYRykYMtDvz1_aMcImt5KT-z6KRWH-sAQB-uGSRdBh9F9TyIJMMkj_5tiFXaulQlYvpJEfcv5XMQ11u3eq-XkbO8GVN0IXJ/s400/paris6.JPG" width="400" /></a></div>
<br />
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Royal tea set at Musée du Louvre, France</div>
<br />
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2sndkN63sAeh-BcTIlHOWAz0POg2uZn4Yz5wCy4nRhADuiDs6zvRiQq-qPW5cBQ3LCW76bRQ6yQE8L1a0z0B6D5PFxKYkqy8Juc9K0Ssqtsd0HIPT8jQD_te330ZimDvGAc0HcjJiLNGZ/s1600/paris2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2sndkN63sAeh-BcTIlHOWAz0POg2uZn4Yz5wCy4nRhADuiDs6zvRiQq-qPW5cBQ3LCW76bRQ6yQE8L1a0z0B6D5PFxKYkqy8Juc9K0Ssqtsd0HIPT8jQD_te330ZimDvGAc0HcjJiLNGZ/s400/paris2.JPG" width="400" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Brugge, Historic centre, Belgium</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY9NwrxNb2cvzs9ydUvmtcr1GqphVN-8Bg-vK1hCA1c4Gux7zZYCv5z6-jCUsYmhMZnW-O6aVih00lw7j2kl40URdTFzD75XZL-IRCQ6ZNJiEdzLocrnC0W6D3YNdfXd7ndklz5z8dIUU6/s1600/paris4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="355" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY9NwrxNb2cvzs9ydUvmtcr1GqphVN-8Bg-vK1hCA1c4Gux7zZYCv5z6-jCUsYmhMZnW-O6aVih00lw7j2kl40URdTFzD75XZL-IRCQ6ZNJiEdzLocrnC0W6D3YNdfXd7ndklz5z8dIUU6/s400/paris4.JPG" width="400" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Old Mediterranean potteries, Musée du Louvre, France</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<br /></div>
</div>
Anonymoushttp://www.blogger.com/profile/01068106049569367840noreply@blogger.com0tag:blogger.com,1999:blog-5618014231635659447.post-46606842172314849062013-05-24T18:31:00.000+02:002013-05-28T22:16:54.968+02:00Grilled Salmon with Creamy Dill Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
I love anything grilled, its vegetable, poultry, fish or cheese. Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. I am using a stovetop grill pan for this recipe. As we all know, Salmon is a popular food. Classified as an oily fish, salmon is considered to be healthy due to the fish's high protein, high omega-3 fatty acids, and high vitamin D content. An interesting fact about salmon is that they are born in fresh water, migrate to the ocean, and then return to freshwater to reproduce. <br />
<br />
I am serving this yummy 20 minutes recipe with layered onion sweet corn rice and tandoori grilled vegetable. You can have it with any set of grilled vegetable of your choice.<br />
<div>
<br /></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrYbf3nUuXzeDHfbhD0hhWKQ1ZWaKH8AYHwPAJz4UQdHvGEg8j5aA41Bj0EfqFH7Ggt4QvGr9EFlTHUC00hHdalC2LZLz0CiM0JsFqRkO6_mS_XeMQ6AQleuCVJ6hiJKp1ymGidGG6TL8N/s1600/Til+salmon.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrYbf3nUuXzeDHfbhD0hhWKQ1ZWaKH8AYHwPAJz4UQdHvGEg8j5aA41Bj0EfqFH7Ggt4QvGr9EFlTHUC00hHdalC2LZLz0CiM0JsFqRkO6_mS_XeMQ6AQleuCVJ6hiJKp1ymGidGG6TL8N/s400/Til+salmon.JPG" width="400" /></a></div>
<br />
<br />
Serve: 2<br />
Preparation time: 20 minutes<br />
<br />
Ingredients:<br />
<br />
Salmon fillet: 2 large<br />
Lemon: 1 teaspoons<br />
Salt to taste<br />
Garlic powder: 1/2 tablespoon lemon-pepper seasoning<br />
Butter: 1/2 teaspoon<br />
White pepper: 1/2 teaspoon<br />
Dried dill: 1/2 teaspoon<br />
<br />
Dill Sauce:<br />
Sour cream: 1/4 cup<br />
Mayonnaise: 1/4 cup<br />
Onion: 1 tablespoon finely chopped<br />
Lemon juice: 1 teaspoon<br />
Dried dill: 3/4 teaspoon<br />
Garlic: 1/4 teaspoon<br />
Salt to taste<br />
Pepper to taste<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPvTOhjxm0jIfbV49mGMOYkuu5FI_V2nxo3qi-zJqSycnSXxBKmIy3zTPY7i2aEfLCI3xUPJ8f7v82yhPd7TmwS-YFlzzcrZkI4Gu-_2x5aiL3IVXZPKH0hxcIZAkaIcpjw1UzFM6lPa_U/s1600/Dill+Salmon.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPvTOhjxm0jIfbV49mGMOYkuu5FI_V2nxo3qi-zJqSycnSXxBKmIy3zTPY7i2aEfLCI3xUPJ8f7v82yhPd7TmwS-YFlzzcrZkI4Gu-_2x5aiL3IVXZPKH0hxcIZAkaIcpjw1UzFM6lPa_U/s400/Dill+Salmon.JPG" width="400" /></a></div>
<br />
Method:<br />
1) Marinate salmon with lemon, salt, garlic, butter, white pepper and dill.<br />
2) Let the salmon rest in freeze for 15 minutes. Cover it with a cling film.<br />
3) Heat some oil in a grill pan and put the marinated salmon on it.<br />
4) Turn side after 5-7 minutes. Cook till its grilled well.<br />
5) You can use a charcoal grill, a oven or a foil baking with the same recipe.<br />
6) For sauce, mix all the ingredients and together until smooth.<br />
7) Serve hot salmon with this creamy and delicious sauce.<br />
<br />
BON APPETIT...</div>
Anonymoushttp://www.blogger.com/profile/01068106049569367840noreply@blogger.com0