May 30, 2013

Mango Creme Brûlée


These Mango-rich dessert are deliciously decadent.  If you don't own a mini blowtorch, caramelise them under the grill.

Ingredients :
  1. Heavy cream - 1 cup
  2. Mango pulp -  1 cup
  3. Sugar - 1/2 to 3/4 cup (to taste) plus extra for topping
  4. Egg yolks - 4 nos
  5. Cardamom powder - 1 tsp
  6. Vanilla extract - 1 tbsp
  7. A pinch of salt

Method :

1.   Preheat the oven at 150 C.  Warm the cream in heavy bottomed pan.  

2.   Meanwhile whisk the egg yolks & sugar.  Gradually add the warm cream & keep whisking.  Once mixed, add the mango pulp.

3.   Filter the mixture & add vanilla extract, cardamom powder & a pinch of salt.

4.   Pour the mixture into the ramekins.  Place the ramekins in the baking pan & pour in enough hot water to come halfway up their outside.  Bake it for 40 to 45 min or until the custard are just set.  

5.  Cool off completely & refrigerate it.  

6.   When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each creme brûlée, then caramelise with a blow torch.


Happy baking :)

May 26, 2013

Egg Kothu Parotta


Ingredients :

  1. Paratha - 2 nos 
  2. Oil - 1 tbsp
  3. Mustard seeds - 1 tsp
  4. Cumin seeds - 1/2 tsp
  5. Curry leaves - 1 tbsp
  6. Ginger garlic paste - 1 tsp
  7. Onion - 2 nos
  8. Tomato - 1 no
  9. Capsicum - 1 small sized
  10. Turmeric powder - 1/4 tsp
  11. Chilly powder - 1/2 tsp
  12. Corriander powder - 1 tsp
  13. Garam masala (or pav bhaji masala / chole masala / sambar powder) - 1 tsp 
  14. salt to taste
  15. Egg - 2 nos
  16. Pepper powder  to spice
  17. Coriander leaves for garnishing

Method :

1.   Chop the parottas into small pieces.  Keep aside.

2.   Heat oil in the pan, add mustard seeds, cumin seeds, curry leaves & chopped onions.  Saute till tender.

3.   Add ginger garlic paste, turmeric powder & salt to taste.  Saute.

4.   Add capsicum, tomatoes, chilly powder, corriander powder & garam masala.  Saute for 5 mins.

5.   Add the parottas & salt to taste.  Saute till well mixed.

6.   Now add the eggs & pepper powder.  Stir well till parotta are blended with egg & masalas.  Garnish  with coriander leaves.



Happy cooking :)

May 19, 2013

Cluster beans Poriyal


Ingredients :

  1. Cluster beans - 250 gms
  2. Onion - 1 no
  3. Tomato - 1 no
  4. Oil - 1 tbsp
  5. Mustard seeds - 1 tsp
  6. Urad dal - 1 tsp
  7. Vadavam (optional) - 1 tsp
  8. Curry leaves - 1 tbsp
  9. Chilly powder - 1 tsp
  10. Turmeric powder - 1/4 tsp
  11. Salt to taste


Method :

1.   Heat oil in the pan, add mustard seeds.  Once splutter, add urad dal, curry leaves, vadavam (optional) & finely chopped onions.  Saute till tender.

2.   Add chopped tomatoes & chopped cluster beans.  Saute for 5 mins.

3.   Add turmeric powder, chilly powder & salt to taste.  Cover and cook till done.



Note :

Cluster beans takes long time to cook.  I prefer to pressure cook the cluster beans with chilly powder & salt first & then cook with other seasonings.

May 12, 2013

Short Bread


Ingredients :

  1. 51/2 oz (10 g) Unsalted butter, at room temperature
  2. 31/2 oz (100 g) caster sugar
  3. 61/4 oz (180 g) plain flour
  4. 2 oz (55 g) rice flour
  5. 1/4 tsp baking powder
  6. 1/8 tsp salt

Method :

1.   Preheat the oven to 170 C.  Grease a shallow cake tin, preferable with a removable bottom.

2.   With an electric mixer, cream the butter and sugar together until light and fluffy.  Sift over the flours, baking powder and salt and mix well.

3.   Press the dough neatly into the prepared tin, smoothing the surface with the back of a spoon.

4.   Prick all over with a fork, then score into equal wedges.

5.   Bake until golden, 40-45 mins.  Leave in the tin until cook enough to handle, then turn out and recut the wedges while still hot.   Store it an airtight container.


Happy baking :)

May 10, 2013

Love birds Devil's Food cake with orange frosting


Ingredients :

  1. 2 oz (55 g) unsweetened cocoa powder
  2. 6 fl oz (175ml) boiling water
  3. 6 oz (170 g) butter, at room temperature
  4. 12 oz (350 g) dark brown sugar
  5. 3 eggs, at room temperature
  6. 10 oz (285 gm) plain flour
  7. 11/2 teaspoon baking soda
  8. 1/4 teaspoon baking powder
  9. 4 fl oz (125 ml) soured cream
For the frosting :
  1. 31/2 cups (875 ml) heavy double cream
  2. 7 tablespoons icing sugar
  3. Grated rind of 1 orange
  4. 4 tbsp frozen orange juice concentrate
  5. 1 tbsp lemon juice

Method :

1.   Preheat oven at 180 C.  Line up & grease the baking pan with the parchment paper.  Set aside.

2.   With an electric mixer, cream the butter and sugar until light and fluffy.  Add the eggs, 1 at a time, beating well after each addition.

3.   When the cocoa mixture is lukewarm, add to the butter mixture.  

4.   Sift together the flour, soda and baking powder twice.  Fold into the cocoa mixture in 3 batches, alternating with the soured cream.

5.   Pour into the prepared tins and bake until the cakes pull away from the sides of the tine, 30-35 mins.  Let stand for 15 mins.  Turn out onto a rack.

6.   For the frosting, beat together all the ingredients until the mixture holds soft peaks.  

7.   Sandwich the cake layers with frosting, then spread over the top and side.  Decorate the cake with the lovely lovebird (made with gum paste) and kitkat chocolate slices as a nest around.



Happy baking :)

May 2, 2013

Black forest Mcqueen race car cake


Black forest cake or Schwarzwalder kirschtorte in German, orginally comes from southern Germany packed with cream, chocolate, cherries and kirschwasser ( a clear cherry brandy), it is perfect for all sorts of special occasions. 

Ingredients :

Chocolate cake :

  1. All purpose flour - 11/3 cups (200g)
  2. Unsweetened cocoa powder - 4 tbsp
  3. Salt - 1/4 tsp
  4. Dark chocolate, coarsely chopped -  4 ounces (125 g)
  5. 6 large eggs, separated 
  6. 1 cup (200g) firmly packed light brown sugar
  7. 3/4 cup (180g) butter, melted and cooled
  8. 1/4 cup (60ml) kirsch (Clear cherry brandy)
  9. 2 cups (500 ml) maraschino cherries, pitted plus extra to decorate
Vanilla cream :
  1. 31/2 cups (875 ml) heavy double cream
  2. 7 tablespoons icing sugar
  3. 2 tsp vanilla extract


Method :

1.   Preheat the oven to 350 F.  Grease & line up the baking pan with the parchment paper.

2.   To prepare the cake, sift the flour, cocoa and salt into a medium bow.  Melt the chocolate in a double boiler over barely simmering water, stirring until smooth.  Beat the egg yolks and brown sugar in a medium bowl until creamy.  Add the chocolate mixture, stirring with a wooden spoon or large kitchen spoon to combine.

3.   Beat the egg whites in a large bowl with an electric mixer on medium speed until firm peaks form.  Fold a quarter of the egg whites into the chocolate mixture.  Gradually fold in the mixed dry ingredients and melted butter until well mixed.  Gently fold in the remaining egg whites.  Spoon the batter into the prepared cake pan, smoothing well with a spoon.

4.   Bake for 40-45 mins or until golden brown and the cake springs back when lightly touched or a skewer comes out clean when inserted into the centre.  Let the cake to cool in the pan for 10 mins then turn out onto a rack.  Carefully peel off the paper and let cool completely.

5.   To prepare the vanilla cream, beat the cream, icing sugar and vanilla in a large bowl until stiff peaks form.

6.   When the cake is cooled completely, slice into thirds horizantally and brush each round with kirsch.  

7.   To assemble the cake, place a layer of cake on a serving plate.  Spread the cherries evenly over the top and cover with one third of the vanilla cream.  Cover with another cake layer and spread with cherries and cream.  Cover with the remaining cake layer.  Spread the remaining vanilla cream evenly over the op and sides of the cake using a small spatula to create a smooth finish.

Finally decorate the cake according to your wish.



Happy baking :)



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