tag:blogger.com,1999:blog-49909241233324790052024-03-13T21:00:13.020+05:30Foodie by chance !food & photography..Abhilashahttp://www.blogger.com/profile/16976666308294694005noreply@blogger.comBlogger61125tag:blogger.com,1999:blog-4990924123332479005.post-31207592923259590642012-07-05T21:29:00.000+05:302012-07-18T11:14:19.106+05:30Rose and Vanilla Poached Peaches & A White Chocolate Mascarpone Tart with Peach<div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">I am a food shopaholic…the
fact that I can actually make<a href="http://www.blogger.com/blogger.g?blogID=4990924123332479005" name="_GoBack"></a> our travel plans depending
on whether or not we can buy good food ingredients from a particular place,
just proves it beyond a shred of doubt! And you know what…I am proud to be one
(mostly ;) )<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">Stone fruits are in
season…peaches, plum, and cherries are plentiful. Given my addiction of food
shopping last weekend I bought a whole lot of peaches (way more than two people
can humanly consume </span><span lang="EN-IN" style="font-family: Wingdings; font-size: 12pt; line-height: 115%;">J</span><span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"> ). We enjoyed eating a lot of them and still had enough left…thus I
came upon the ‘consume peaches in various forms’ mission. Some of the peaches
that I bought were still a little unripe, the best way to eat these is to poach
them and that’s exactly what I did. In fact I experimented with the flavour
combination of peaches, vanilla & Rose! Nothing that could possibly go
wrong with these anyway </span><span lang="EN-IN" style="font-family: Wingdings; font-size: 12pt; line-height: 115%;">J</span><span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"> I used the lovely dried
roses that I had bought from my last trip to Shenzhen. The peaches beautifully
absorbed the rose aroma and flavour, with the vanilla bean adding a rich
muskiness to it without overpowering its sweetish, slightly tart floral taste </span><span lang="EN-IN" style="font-family: Wingdings; font-size: 12pt; line-height: 115%;">J</span><span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"><o:p></o:p></span></div>
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<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">These can be eaten as is
with the sweet aromatic syrup or top them on a bowl of yogurt or crème fraiche
along with a spoon of the gorgeous syrup. It would serve as a perfect light
desert.</span></div>
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<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">A few slices of peaches
along with yogurt can be topped with granola for a quick and healthy breakfast
option. R was particularly hooked on to
this one; he ate this twice a day for at least a week <span lang="EN-IN" style="font-family: Wingdings; font-size: 12pt; line-height: 115%;">J</span><o:p></o:p></span></div>
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<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">I still had half a jar of
these rose poached peaches, they just seemed perfect to be topped on a Tart. So
I made a Mascarpone & White Chocolate Tart with an easy to assemble, no fuss
Oreo Crust & topped it with these peaches. This one was, my favourite way of
eating the peaches. The sweet mascarpone & white chocolate filling was
beautifully contrasted with the tart flavour of Peaches with the hint of
aromatic rose & vanilla, needless to say, the Oreo crust was the perfect
accompaniment as a crust.<o:p></o:p></span></div>
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<span style="color: #660000; font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">Recipe <o:p></o:p></span></div>
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<span style="color: #660000; font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"><br /></span></div>
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<u><span style="color: #660000; font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">Rose & Vanilla Poached Peaches<o:p></o:p></span></u></div>
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<u><span style="color: #660000; font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"><br /></span></u></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<span style="color: #660000; font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">Ingredients:<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">10 Peaches halved & stoned<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">700ml Water<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">5tbs Sugar<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">½ a Vanilla Bean (split lengthwise & seeds
scrapped)<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">6-7 dried Rose Buds (the dried rose buds have a
more concentrated flavor)<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormalCxSpLast" style="text-align: left;">
<span style="color: #660000; font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">Method:<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="text-align: left; text-indent: -0.25in;">
<span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"> 1.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">Combine
the sugar, water, vanilla seeds, bean & Rose buds together in a broad based
pan/pot and simmer it over low heat till the sugar dissolves.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: left; text-indent: -0.25in;">
<span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"> 2.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">Gently
place the peaches in the pan in a single layer, making sure all the pieces are
submerged.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: left; text-indent: -0.25in;">
<span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"> 3.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">Let it
simmer on a medium flame for about 3-4 mins. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: left; text-indent: -0.25in;">
<span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"> 4.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">Once done,
remove the peaches from the pan. The skin would have separated from the fruit.
Peel it and keep the peaches in a single layer on a plate.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: left; text-indent: -0.25in;">
<span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"> 5.</span><span style="font-size: 9.090909004211426px;"> </span><span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">Let the
remaining liquid simmer on a medium flame for another 8-10 mins till
it gains a syrupy consistency.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: left; text-indent: -0.25in;">
<span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"> 6.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">Remove
the rose buds & vanilla pod from the syrup with a slotted spoon and let it
cool down.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="text-align: left; text-indent: -0.25in;">
<span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"> 7.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">Once
both peaches and the syrup have cooled down, transfer them into a sterilized
glass jar. You can store it in the refrigerator for 4-5 days.<o:p></o:p></span></div>
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<u><span style="color: #660000; font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">White Chocolate Mascarpone Tart
with Oreo Crust<o:p></o:p></span></u></div>
<div class="MsoNormal" style="text-align: left;">
<span style="color: #660000; font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">Yield: Three 4 inch Tarts<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<span style="color: #660000; font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">Ingredients:<o:p></o:p></span></div>
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<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<span style="color: #660000; font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">For the Crust<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">2 small packets of Oreo Cookies<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">1 ½ tbsp Butter (melted)<o:p></o:p></span></div>
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<br /></div>
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<span style="color: #660000; font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">For the filling<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">½ cup White Chocolate Chips<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">200gms Mascarpone Cheese <o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">½ cup Fresh Cream/Full Cream (I used Amul fresh
cream as that is the only option)<o:p></o:p></span></div>
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<span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">1 tsp Vanilla Extract<o:p></o:p></span></div>
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<br /></div>
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<span style="color: #660000; font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">For the Topping<o:p></o:p></span></div>
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<span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">4 sliced Peaches (Poached of Fresh- I have used
the poached peaches)<o:p></o:p></span></div>
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<span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">Dried Rose Bud<o:p></o:p></span></div>
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<span style="color: #660000; font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">Method:<o:p></o:p></span></div>
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<br /></div>
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<span style="color: #660000; font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">For the Crust<o:p></o:p></span></div>
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<span style="color: #660000; font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"><br /></span></div>
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<span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"> 1.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">Crush
the Oreo cookies to a fine grainy texture in a food processor/blender.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: left; text-indent: -0.25in;">
<span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"> 2.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">In a
large bowl stir together the cookie crumbs & the melted butter until
combined and the crumbs are evenly moistened.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="text-align: left; text-indent: -0.25in;">
<span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"> 3.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">Press
the crumb mixture evenly onto the bottom and the sides up. Preferably use tart
tins with removable base, this will ensure easy un-moulding. Refrigerate the
crust for at least an hour.<o:p></o:p></span></div>
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<span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"><br /></span></div>
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<span style="color: #660000; font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">For the Filling <o:p></o:p></span></div>
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<span style="color: #660000; font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"><br /></span></div>
<div class="MsoListParagraphCxSpFirst" style="text-align: left; text-indent: -0.25in;">
<span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"> 1.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">To make
the filling, melt the chocolate chips in a heatproof bowl set over a pot of
gently simmering water, making sure the base of the bowl doesn’t touch the
water.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: left; text-indent: -0.25in;">
<span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"> 2.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">Remove
bowl from the pan and set it aside, let it cool down.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="text-align: left; text-indent: -0.25in;">
<span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"> 3.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">In a
separate bowl beat the mascarpone cheese (cheese should be at room temperature)
and lightly whip the cream in another bowl. Fold the cream into the cheese, stir
till combined. Then gradually add the molten white chocolate and vanilla and
combine the mixture. </span></div>
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<br /></div>
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<span style="color: #660000; font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">Assembly<o:p></o:p></span></div>
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<span style="color: #660000; font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"><br /></span></div>
<div class="MsoListParagraphCxSpFirst" style="text-align: left; text-indent: -0.25in;">
<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"> 1.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">Once chilled remove the
tart shells from the refrigerator and pour/spoon the mascarpone cheese mixture
into the shells. Smooth the top with an offset spatula.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: left; text-indent: -0.25in;">
<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"> 2.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">Let it chill in the
refrigerator for another half an hour.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: left; text-indent: -0.25in;">
<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"> 3.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">To serve, top it with
sliced peaches garnished with a dried rose.<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"> </span><span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 18.18181800842285px;">4.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 18.18181800842285px;">Unmould the tart just before serving</span></div>
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<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"><br /></span></div>
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</div>Abhilashahttp://www.blogger.com/profile/16976666308294694005noreply@blogger.com5tag:blogger.com,1999:blog-4990924123332479005.post-6100179467718290002012-06-27T22:57:00.001+05:302012-06-27T22:58:43.142+05:30Strawberry, Basil & Roasted Almonds Ice Cream<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXePwS_yshfPK8DCL8rM6bz9vBbkGDNDEV-Hqut_6pa0wJQzuAOJoOUK2uLCfInMBNuZldCuy5FEAlm9rX7Fmz43imINCaUn4PjIJhuRG9TKj0qo7mJOwPda3ZPGPmqrT1o5skbvwg2XE0/s1600/Scooped+Icecream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXePwS_yshfPK8DCL8rM6bz9vBbkGDNDEV-Hqut_6pa0wJQzuAOJoOUK2uLCfInMBNuZldCuy5FEAlm9rX7Fmz43imINCaUn4PjIJhuRG9TKj0qo7mJOwPda3ZPGPmqrT1o5skbvwg2XE0/s1600/Scooped+Icecream.jpg" /></a></div>
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<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">When we go to the
supermarket for buying our groceries, we usually divide the list of things that
we need to pick up between R and me, to save time. (trust me, it is needed..
for 2 reasons..1) my list is usually long and 2)more often than not I loose
track of time while shopping for food </span><span lang="EN-IN" style="font-family: Wingdings; font-size: 12pt; line-height: 115%;">J</span><span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">) So every time R comes back with his half of the list, there are always
a few tubs of ice cream that come along </span><span lang="EN-IN" style="font-family: Wingdings; font-size: 12pt; line-height: 115%;">J</span><span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"> He loves Ice Cream, and I
mean it when I say he Loves it.. He sits with a tub and polishes it off; all by
himself, at one go…<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"><br /></span></div>
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<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">Well, that is reason enough
for me to make ice cream at home. Unfortunately I have been trying to get my
hands at an Ice-cream machine for a while now. Have tried almost every possible
place, but without any luck. I wanted the cuisine art and although it is
available on amazon, it will cost me a fortune to get it shipped to Mumbai. So,
I kind of was putting off making Ice cream at home, till I could find some
other model. Wherever I have read, most of the people said that making an ice cream
without the ice cream maker, hugely affects its texture. But then I guess I was getting too impatient
and decided to find out a way of making it without an Ice Cream. After reading
a lot of recipes online I decided to make one with a combination of a few.<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"><br /></span></div>
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<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">I had frozen some
strawberries just before the season got over. This would be the best time to
use them! <span lang="EN-IN" style="font-family: Wingdings; font-size: 12pt; line-height: 115%;">J</span> I made a strawberry and basil Ice Cream with Roasted Almonds.<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"><br /></span></div>
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<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">Check out this picture..
This is ice that had covered the strawberries, it had the exact impression of
the bumpy strawberries, slight pinkish hue.. it looked beautiful! <span lang="EN-IN" style="font-family: Wingdings; font-size: 12pt; line-height: 115%;">J</span><o:p></o:p></span></div>
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<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">The recipe is very simple
and uncomplicated, good news for vegeterians..doesn’t have any eggs </span><span lang="EN-IN" style="font-family: Wingdings; font-size: 12pt; line-height: 115%;">J</span><span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">. <o:p></o:p></span></div>
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<span style="color: #660000; font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">Recipe</span></div>
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<span style="color: #660000; font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"> <o:p></o:p></span></div>
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<span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">Yield: 1 1/2 Quarts approx<o:p></o:p></span></div>
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<span style="color: #660000; font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<span style="color: #660000; font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">Ingredients:<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">400gms Strawberries (Fresh or Frozen chopped)<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">400ml Cream (Amul Fresh Cream is what I have
used)<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">¾ cup Fresh Basil leaves (washed & dried)<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">¾ cup lightly Toasted Almonds (Chopped)<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">1 cup Sugar<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">Juice of 1 Large Lemon<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">Half a can of Sweet Condensed Milk<o:p></o:p></span></div>
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<br /></div>
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<span style="color: #660000; font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">Method:<o:p></o:p></span></div>
<div class="MsoNormalCxSpLast" style="text-align: left;">
<span style="color: #660000; font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"><br /></span></div>
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<span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"> 1.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">Let ¾th
of the strawberries & sugar macerate in the blender jar for about half an
hour. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: left; text-indent: -0.25in;">
<span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"> 2.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">Then blend
the strawberries, sugar, lemon juice & basil leaves together.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: left; text-indent: -0.25in;">
<span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"> 3.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">In a
Large Bowl whisk together the Cream & Condensed Milk.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: left; text-indent: -0.25in;">
<span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"> 4.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">Pour
the strawberry puree into the cream mixture, stir in the almonds, chopped strawberries
(If you prefer your ice cream smoother, you can puree all the strawberries, I
like mine chunky </span><span style="font-family: Wingdings; font-size: 12pt; line-height: 115%;">J</span><span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">) & whisk it all
together till well combined. Pour the ice cream in a freezer safe container
& freeze for at least 4 hours.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="text-align: left; text-indent: -0.25in;">
<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"> 5.</span><span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">Remove
the ice cream from the freezer and blend it, till it’s all smooth again.
Refreeze & repeat the procedure at 2 more times every 3-4 hour. This
process helps break the ice crystals and results in a smooth textured ice
cream.</span><span style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"> <span lang="EN-IN"><o:p></o:p></span></span></div>
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<br /></div>
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<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">The resulting Ice Cream is
smooth, almost gelato like in texture. The taste is oh so refreshing with just
the right amount of nutty crunch from the toasted almonds, little bursts of
strawberry awesomeness from the strawberry chunks and basil giving it that
exotic edge, each flavour shining through! Oh Strawberries can’t wait for you
to come back again…. </span><span lang="EN-IN" style="font-family: Wingdings; font-size: 12pt; line-height: 115%;">J</span><span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"><o:p></o:p></span></div>
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<span lang="EN-IN" style="font-family: Wingdings; font-size: 12pt; line-height: 115%;"><br /></span></div>
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<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">P.S: The ice cream takes
just a little longer to freeze and I wanted to photograph it the same day,
hence the pictures are that of a slightly runny ice cream </span><span lang="EN-IN" style="font-family: Wingdings; font-size: 12pt; line-height: 115%;">J</span><span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"> I had planned on taking some more pictures the next day after it froze
properly, but guess what? There wasn’t any left to photograph..so, sorry for
the not being able to post the perfect scoop. </span><span lang="EN-IN" style="font-family: Wingdings; font-size: 12pt; line-height: 115%;">J</span><span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"><o:p></o:p></span></div>
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</div>Abhilashahttp://www.blogger.com/profile/16976666308294694005noreply@blogger.com2tag:blogger.com,1999:blog-4990924123332479005.post-43499663894661129432012-06-25T22:25:00.002+05:302012-07-05T15:34:41.431+05:30Roasted Pumpkin & Walnut Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="EN-IN"><br /></span></div>
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<span lang="EN-IN">Saturday morning I woke up to a dark cloudy sky..... One would think that’s a gloomy day…</span></div>
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<span lang="EN-IN">But I was exhilarated!! The dark clouds were a promise of arrival of the long awaited rain..I love rain!! </span></div>
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<span lang="EN-IN">Rain has always been magical to me, it cheers me up, it nourishes my soul...when it falls the sound of it calms me down, making me happy, drowning away all the worries in it’s melodious sound and the sweet smell of earth. Pure Bliss!!</span></div>
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<span lang="EN-IN"><br /></span></div>
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<span lang="EN-IN">It makes everything look so beautiful and happy, even a city like Mumbai that is usually full of hustle & bustle seems to take a break and enjoy this weather.</span></div>
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<span lang="EN-IN"><br /></span></div>
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<span lang="EN-IN">The view outside the our home window is gorgeous...the rain drops are dancing away happily, the contours of buildings & people have vanished in the misty drizzle the only sound that can be heard now is the resounding pitter-patter of rain and rain droplets tapping against the windows. The initial gentle hum of the drizzle turned into the roar of a downpour. </span></div>
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<span lang="EN-IN"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-IN">I drank in those beautiful rain moments standing near the window, oblivious to everything else in the world for a few minutes, with R besides me.</span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-IN"><br /></span></div>
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<span lang="EN-IN">Then me and R both started talking about how much fun it used to be to walk in the rain. A wave of nostalgia washed over, bringing back fond childhood memories. Sailing paper boats in the gushing water, getting drenched to the skin in the love of nature, jumping in the muddy water splashing water all around...</span></div>
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<span lang="EN-IN"><br /></span></div>
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<span lang="EN-IN">We both looked at each other and smiled mischievously...whoever said we could not do it now! And off we went to truly enjoy our rainy day. R made some of his famous ginger tea that we filled up in a thermos and went down in the garden for a walk in the rain. </span></div>
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<span lang="EN-IN"><br /></span></div>
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<span lang="EN-IN">We loved the feeling of walking together holding hands, getting completely drenched in the rain and not caring..wading through the water, shoes squishing . Everyone including the flora and fauna seemed to be happy, the plants and trees were swaying happily glistening, washed in the shower, their thirst quenched. A feeling of absolute bliss came over as the rain came down on me..It felt so good!!</span></div>
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<span lang="EN-IN"><br /></span></div>
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<span lang="EN-IN">A good one hour walk later, we sat in the garden gazebo sipping hot tea. After a while we went back home, took a nice long hot shower and felt rejuvenated! It was also the best time for a nice hot soup. So, I made us a roasted pumpkin & walnut soup, that we ate with warm toasted bread, watching the wonderful rain. </span><span lang="EN-IN" style="font-family: Wingdings;">J</span></div>
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<span lang="EN-IN" style="color: #660000;">Recipe </span></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN-IN" style="color: #660000;">Ingredients:</span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN-IN">½ kg Pumpkin</span></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN-IN">2 tbsp Olive Oil</span></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN-IN">4-5 pods of garlic (peeled)</span></div>
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<span lang="EN-IN">1 medium sized Onion</span></div>
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<span lang="EN-IN">Mixed Italian Herbs (Dried)</span></div>
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<span lang="EN-IN">Sea Salt </span></div>
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<span lang="EN-IN">Regular Salt & Pepper to taste</span></div>
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<span lang="EN-IN">Fresh Thyme & Oregano</span></div>
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<span lang="EN-IN">Vegetable Stock/Chicken Stock (Optional)</span></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN-IN">Fresh Coriander Leaves, Toasted Walnut to garnish</span></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN-IN">½ cup Toasted Walnuts</span></div>
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<span lang="EN-IN" style="color: #660000;">Method:</span></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -0.25in;">
<span lang="EN-IN"> 1)<span style="font-size: 7pt;"> </span></span><span lang="EN-IN">Remove the seeds, wash them, dry them and fry them in 1 tbsp oil and keep aside. Sprinkle a little salt over them. (These will be used for garnishing later) They are quite tasty on their own…I eat a few while making the soup </span><span lang="EN-IN" style="font-family: Wingdings;">J</span></div>
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<span lang="EN-IN"> 2)<span style="font-size: 7pt;"> </span></span><span lang="EN-IN">Cut the pumpkin in approx 2 inch wide and ½ inch thick pieces.(Having equal sized pieces help in even cooking) Place them all spread evenly in a baking dish/tray. Sprinkle some sea salt, dried herbs, add garlic & drizzle with 1 tbsp olive oil. Bake it in the oven at 180 degrees for about 35-40 mins or until the pumpkin is cooked. (Test by inserting a knife or a fork)</span></div>
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<span lang="EN-IN"> 3)<span style="font-size: xx-small;"> </span></span><span lang="EN-IN">In the meanwhile, chop a onion in juliennes and sauté it in 1 tbsp olive oil on a slow flame till translucent with a pinch of salt. </span></div>
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<span lang="EN-IN"> 4)<span style="font-size: 7pt;"> </span></span><span lang="EN-IN">Once the pumpkin is baked and cooled, remove the skin and puree the pumpkin with walnuts & onion in a processor/blender.</span></div>
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<span lang="EN-IN"> 5)<span style="font-size: xx-small;"> </span></span><span lang="EN-IN">Heat 1 tsp olive oil in a pot/pan and add the puree to it. Add the vegetable (you can use chicken stock also) to it and bring it to a gentle boil. Add a little bit of water if required and especially if you are not using any kind of stock.</span></div>
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<span lang="EN-IN"> 6)<span style="font-size: 7pt;"> </span></span><span lang="EN-IN">Add chopped herbs (thyme & oregano), salt & pepper to taste & let it simmer for about 10 mins.</span></div>
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<span lang="EN-IN"> 7)<span style="font-size: 7pt;"> </span></span><span lang="EN-IN">Serve them hot or warm.</span></div>
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<span lang="EN-IN"> 8)<span style="font-size: 7pt;"> </span></span><span lang="EN-IN">I served them with a tiny swirl of cream, a few drops of flavourful oil that I gathered from the baking dish that I used for roasting the pumpkin, a small piece of walnut & coriander flower.</span></div>
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<span lang="EN-IN">The soup is earthy, with a hint of smoky sweetness as a result of roasting the pumpkin, the walnuts give it the just enough richness and the garnish gives a burst of flavours with each spoonful! </span><span lang="EN-IN" style="font-family: Wingdings;">J</span></div>
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<a href="http://cookinwluv.blogspot.com/p/made-with-love-mondays.html" title="Made with Love Mondays hosted by Javelin Warrior"><img src="http://farm8.staticflickr.com/7156/6797570797_5f6497bd2e_m.jpg" width="240" height="187" alt="JWsMadeWLuvMondays"></a>Abhilashahttp://www.blogger.com/profile/16976666308294694005noreply@blogger.com9tag:blogger.com,1999:blog-4990924123332479005.post-21047498317328634802012-06-11T17:28:00.000+05:302012-06-11T17:29:41.920+05:30Watermelon and Mint Popsicles<div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="EN-IN">Summer brings its joys! As much as I have
cribbed about the heat the past few weeks, I have enjoyed the summer bounty of
delicious fruits like, mangoes, cherries, peaches, lychees, watermelons and the pleasurable cold treats that summers brings along with it
and make the season enjoyable.</span></div>
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<span lang="EN-IN"><br /></span></div>
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<span lang="EN-IN">Last weekend I made some watermelon &
mint Ice pops/Popsicles... These were so much fun and undeniable soul
satisfying in the heat of the afternoon. </span></div>
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<span lang="EN-IN"><br /></span></div>
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<span lang="EN-IN"><span lang="EN-IN">Extremely simple to make and the
combinations that could be used to make these cold treats, are just limited to
one’s imagination....Just blend and pop them into the freezer and enjoy them on
a hot day or on a cold one if you like </span><span lang="EN-IN" style="font-family: Wingdings;">J</span> </span></div>
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<span lang="EN-IN" style="color: #660000;">Recipe <o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #660000;"><br /></span></div>
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<span lang="EN-IN" style="color: #660000;">Makes about 8 small
sized popsicles<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #660000;">Ingredients:<o:p></o:p></span></div>
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<span lang="EN-IN">3 cups chopped (deseeded)
Watermelon<span style="color: #660000;"><o:p></o:p></span></span></div>
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<span lang="EN-IN">½ cup Fresh Mint Leaves</span></div>
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<span lang="EN-IN">3 tbsp Sugar</span></div>
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<span lang="EN-IN">Juice of 1 Lemon</span></div>
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<span lang="EN-IN"> ½ cup Water</span></div>
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<span lang="EN-IN" style="color: #660000;">Method:<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #660000;"><br /></span></div>
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<span lang="EN-IN"> 1)<span style="font-size: 7pt;"> </span></span><span lang="EN-IN">Boil the Sugar & water
together for about 6-8 mins to make the simple syrup.</span></div>
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<span lang="EN-IN"> 2)<span style="font-size: 7pt;"> </span></span><span lang="EN-IN">Blend the water melon, simple
syrup, lemon juice & mint together in a mixer/food processor for about 3-5
mins.</span></div>
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<span lang="EN-IN"> 3)<span style="font-size: 7pt;"> </span></span><span lang="EN-IN">Pour the blended mix in
Popsicle moulds & freeze it for at least 3-4 hours or until it is solid.</span></div>
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<span lang="EN-IN"> 4)<span style="font-size: 7pt;"> </span></span><span lang="EN-IN">To unmould, dip the popsicle moulds
in running water or leave out for a few minutes. </span></div>
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<span lang="EN-IN"> </span><span style="color: #555555; font-family: Arial, sans-serif; font-size: 9.5pt; line-height: 115%;"><o:p></o:p></span></div>
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<span lang="EN-IN">P.S: In case you
are in the mood for a boozy popsicle, you can add 4 tbsp of White Rum while
blending and enjoy a frozen Watermelon Mojito on a stick. </span><span lang="EN-IN" style="font-family: Wingdings;">J</span></div>
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<br /></div>Abhilashahttp://www.blogger.com/profile/16976666308294694005noreply@blogger.com9tag:blogger.com,1999:blog-4990924123332479005.post-27005789380796045432012-05-31T21:25:00.000+05:302012-06-27T22:59:16.916+05:30Chocolate Fudge with Toasted Macadamia nuts, Nutella & Hazelnut Flavored Bailey's<div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="EN-IN">Chocolate is so
uplifting, and add Nutella to that and you are set for a perfect day of
Happiness!! and as if that was not enough, think about adding some wonderful toasted
macademia nuts..Bliss! But hey, I want something more….take it a notch up and
add some Hazelnut flavoured Bailey’s… Are you swooning yet? I know me and R
were when we took a bite into this boozy, decadent, no fuss candy </span><span lang="EN-IN" style="font-family: Wingdings;">J</span></div>
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<span lang="EN-IN">This chocolate
fudge is maybe one of the simplest candies to make. It barely requires any
cooking, it’s more about just putting it all together and you have a delicious
treat ready in less than 15 mins in a single bowl. It’s just perfect for satisfying
any chocolate or dessert craving.</span></div>
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<span lang="EN-IN"><br /></span></div>
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<span lang="EN-IN">Making this felt
so good: melting the luscious dark chocolate, toasting the fragrant macademia
nuts, the spoonful of nutella and most of all adding the delicious bailey’s to
the already in heaven fudgy mixture. </span></div>
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My Fudge has Polka Dots! :)</div>
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<span lang="EN-IN">Just a disclaimer: The Fudge was melting away, even while I was trying to photograph them at superwoman's speed :D The crazy heat is to be blamed not ME for the messy pics! :D</span></div>
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<span lang="EN-IN"><br /></span><br />
<span lang="EN-IN">This picture of the word Fudge written with nuts was R's Idea :)</span><br />
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<div class="MsoNormal">
<span lang="EN-IN" style="color: #660000;">Recipe <o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN-IN" style="color: #660000;">Ingredients:<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN-IN">50 gms Chocolate chips (at least
60% cacao)<span style="color: #660000;"><o:p></o:p></span></span></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN-IN">3 tbsp Nutella</span></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN-IN">3 tbsp Butter</span></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN-IN">100 gms Toasted Macadamia Nuts</span></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN-IN">Half a can of Sweet Condensed
Milk</span></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN-IN">3-4 tbsp Bailey’s Hazelnut Flavor</span></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN-IN">½ tsp crushed Sea Salt to
sprinkle</span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
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<span lang="EN-IN" style="color: #660000;">Method:<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="text-indent: -0.25in;">
<span lang="EN-IN"> 1.<span style="font-size: 7pt;"> </span></span><span lang="EN-IN">Line an 8 inch baking pan with
parchment paper/butter paper with extra paper to hold on all four sides (this
will make it easier for you to un-mould the fudge once refrigerated) Keep this
aside.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in;">
<span lang="EN-IN"> 2.<span style="font-size: 7pt;"> </span></span><span lang="EN-IN">Put the chocolate chips &
butter in a microwave safe bowl and microwave it for about 1 ½ min (remove it
from the oven and stir every 30 secs) and also keep an eye on the chocolate in
case your oven takes less time to melt as chocolate burns very easily. If you
don’t have a microwave oven, simply melt the chocolate & butter over a
double boiler. (To form a double boiler, place a large pot filled with water on
the burner, then place the bowl with chocolate & butter over this – the
level of water in the pot should be low enough so that it doesn’t touch the
bottom of the chocolate bowl)</span></div>
<div class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in;">
<span lang="EN-IN"> 3.<span style="font-size: 7pt;"> </span></span><span lang="EN-IN">Once the chocolate is molten,
remove it from the oven/boiler and add the other ingredients to it one by one,
incorporating them till it becomes a homogenous mixture. (reserve some nuts to
dot the mixture after pouring it in the pan</span></div>
<div class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in;">
<span lang="EN-IN"> 4.<span style="font-size: 7pt;"> </span></span><span lang="EN-IN">Pour/Scrape the mixture in the
pan lined with parchment paper. Smooth the top with the rubber spatula, dot it
with the remaining macademia nuts & sprinkle it with the sea salt.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in;">
<span lang="EN-IN"> 5.<span style="font-size: 7pt;"> </span></span><span lang="EN-IN">Cover the pan with a cling film
and refrigerate it till the fudge is firm (for about 2 hours)</span></div>
<div class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in;">
<span lang="EN-IN"> 6.<span style="font-size: 7pt;"> </span></span><span lang="EN-IN">Once chilled, remove the fudge
from the pan using the extra parchment paper around the edges, if the fudge is
stuck in the corners; just use a slightly warm knife to loosen them.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in;">
<span lang="EN-IN"> 7.<span style="font-size: 7pt;"> </span></span><span lang="EN-IN">Place the firmed fudge on a
flat surface, and chop it into desired size of squares using a knife dipped in
warm water and wiped clean.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="text-indent: -0.25in;">
<span lang="EN-IN"> 8.<span style="font-size: 7pt;"> </span></span><span lang="EN-IN">If you manage to save some,
these can be refrigerated in an airtight container in the fridge for a week. </span><span lang="EN-IN" style="font-family: Wingdings;">J</span><span lang="EN-IN"> </span></div>
<div class="MsoListParagraphCxSpLast">
<span lang="EN-IN"> </span></div>
<div class="MsoNormalCxSpFirst">
<span lang="EN-IN">The
fudge comes out smooth, luscious, not too sweet with just the right amount of
kick from the wonderful hazelnut flavoured Bailey’s. The macademia nut adds a
perfect nutty flavour and all the flavours are brought together with an added
depth from the sea salt.</span></div>
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<br /></div>Abhilashahttp://www.blogger.com/profile/16976666308294694005noreply@blogger.com7tag:blogger.com,1999:blog-4990924123332479005.post-67456118077868167952012-05-30T20:29:00.000+05:302012-05-30T21:16:59.309+05:30Aam Panna or Kairi Panna - A refreshing Indian Raw Mango Squash<div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="EN-IN">I have been cribbing about the hot weather
for a while now, and not just me, almost everyone is. I have realized that off-late
most of my phone conversations back home or with anyone else in this country
has at least 5mins dedicated to discussing the weather, the increasing heat and
the eternal wait for monsoon </span><span lang="EN-IN" style="font-family: Wingdings;">J</span><span lang="EN-IN">. Last week I was talking to Mom, she
had just come back from the market and she said that she could barely shop for
anything because of the crazy heat, back there the temperature had reached a
118 degrees! While talking to me she was making herself Aam Panna and was
telling me how refreshing and energizing it was. It gave her the strength to enter
the kitchen and cook dinner </span><span lang="EN-IN" style="font-family: Wingdings;">J</span><span lang="EN-IN">. She insisted that I should also make some and store it in the
refrigerator, it’s good for health and me and R should drink it regularly. I
did take her advice seriously (I am smart enough to know that Mom’s are always
right and listening to her was in my best interest</span><span lang="EN-IN" style="font-family: Wingdings;">J</span><span lang="EN-IN">) and headed towards the kitchen.</span></div>
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<div class="MsoNormal" style="text-align: left;">
<span lang="EN-IN">Aam Panna is a popular Indian summer cooler.
It’s a delicious refreshing drink well known for its heat resistant properties.
</span></div>
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<span lang="EN-IN"><br /></span></div>
<div class="MsoNormal" style="text-align: left;">
<span lang="EN-IN">The traditional way of making this is by
roasting the raw mangoes (kairi) over coal since that was not an option for me
I decided to roast in on an open flame. This gives the drink a nice smoky
flavour. While roasting and the Mangoes the house was filled with a heavenly smoky mangoey smell... R came in
the kitchen and said ‘this really smells like summer’ the aroma brings back all
the memories of our mom’s making this for us throughout summers </span><span lang="EN-IN" style="font-family: Wingdings;">J</span><span lang="EN-IN"> </span></div>
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<span lang="EN-IN" style="font-family: Wingdings;"><br /></span></div>
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<span lang="EN-IN">We relished this drink hopefully other’s
too enjoy this refreshing squash this summer! </span></div>
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<div class="MsoNormal" style="text-align: left;">
<span lang="EN-IN" style="color: #660000;">Recipe <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: left;">
<span lang="EN-IN" style="color: #660000;">Aam Panna/Raw Mango
Squash<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<span lang="EN-IN" style="color: #660000;">Ingredients:<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<span lang="EN-IN">2-3 Large raw Mangoes<span style="color: #660000;"><o:p></o:p></span></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<span lang="EN-IN">½ cup Sugar</span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<span lang="EN-IN">Black Salt/Rock Salt/Kala Namak
to taste (about 1 tsp)</span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<span lang="EN-IN">1 ½ tsp Roasted Cumin seeds</span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<span lang="EN-IN">1 cup fresh Mint Leaves</span></div>
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<br /></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<span lang="EN-IN" style="color: #660000;">For Serving<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<span lang="EN-IN">Water & Crushed Ice</span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<span lang="EN-IN">Cherries & Raspberry Sugar
(Optional)</span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<span lang="EN-IN">Juice of half lemon</span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<span lang="EN-IN">Pinch of Salt</span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<span lang="EN-IN" style="color: #660000;">Method:<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<br /></div>
<div class="MsoNormalCxSpLast" style="text-align: left;">
<span lang="EN-IN" style="color: #660000;">The mangoes can be cooked in 3 ways:<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="text-align: left; text-indent: -0.25in;">
<span lang="EN-IN"> 1)<span style="font-size: 7pt;"> </span></span><span lang="EN-IN">Roast on an open flame: Roast
the whole mango over an open flame till the skin is charred and </span></div>
<div class="MsoListParagraphCxSpFirst" style="text-align: left; text-indent: -0.25in;">
<span lang="EN-IN"> the pulp has
softened. Once roasted the skin can be peeled easily.</span></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: left; text-indent: -0.25in;">
<span lang="EN-IN"> 2)<span style="font-size: 7pt;">
</span></span><span lang="EN-IN">Baking: Wrap the mangoes in a
foil and bake it in the oven at 300 degrees till the pulp is soft </span></div>
<div class="MsoListParagraphCxSpMiddle" style="text-align: left; text-indent: -0.25in;">
<span lang="EN-IN"> and cooked
through.</span></div>
<div class="MsoListParagraphCxSpLast" style="text-align: left; text-indent: -0.25in;">
<span lang="EN-IN"> 3)<span style="font-size: 7pt;">
</span></span><span lang="EN-IN">Boiling: Pressure cook the
mangoes for 2-3 whistles or boil it in a pot filled with water for about </span></div>
<div class="MsoListParagraphCxSpLast" style="text-align: left; text-indent: -0.25in;">
<span lang="EN-IN"> 15-20
minutes.</span></div>
<div class="MsoNormal" style="margin-left: 0.25in; text-align: left;">
<br /></div>
<div class="MsoNormal" style="margin-left: 0.25in; text-align: left;">
<span lang="EN-IN">Once the mangoes are cooked the pulp should be soft. Peel off the skin
and remove the pulp in a bowl.</span></div>
<div class="MsoNormal" style="margin-left: 0.25in; text-align: left;">
<span lang="EN-IN"><br /></span></div>
<div class="MsoNormal" style="margin-left: 0.25in; text-align: left;">
<span lang="EN-IN">Pulse the Sugar, Cumin seeds & rock salt together in a blender
to a powder.</span></div>
<div class="MsoNormal" style="margin-left: 0.25in; text-align: left;">
<span lang="EN-IN"><br /></span></div>
<div class="MsoNormal" style="margin-left: 0.25in; text-align: left;">
<span lang="EN-IN">Combine the powder & pulp together till you achieve a thick homogenous
mixture.</span></div>
<div class="MsoNormal" style="margin-left: 0.25in; text-align: left;">
<span lang="EN-IN">This pulp can be stored in the refrigerator for about 4-5 days in an
airtight glass/plastic container.</span></div>
<div class="MsoNormal" style="margin-left: 0.25in; text-align: left;">
<span lang="EN-IN"><br /></span></div>
<div class="MsoNormal" style="margin-left: 0.25in; text-align: left;">
<span lang="EN-IN" style="color: #660000;">To serve <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 0.25in; text-align: left;">
<span lang="EN-IN" style="color: #660000;"><br /></span></div>
<div class="MsoNormal" style="margin-left: 0.25in; text-align: left;">
<span lang="EN-IN">Mix about 4 teaspoons of the pulp with half a glass of chilled
water, 1/3 cup crushed ice and a few torn mint leaves.</span></div>
<div class="MsoNormal" style="margin-left: 0.25in; text-align: left;">
<span lang="EN-IN"><br /></span></div>
<div class="MsoNormal" style="margin-left: 0.25in; text-align: left;">
<span lang="EN-IN">Optional: I served it garnished with cherries and raspberry sugar on
the rim of the glass. For covering the rim with sugar, place the lemon juice in
one plate & the raspberry sugar & a pinch of salt combined in another
plate. Dip the glass in the lemon juice and then in the sugar.</span></div>
<div class="MsoNormal" style="margin-left: 0.25in; text-align: left;">
<span lang="EN-IN">The crunch of salty & tangy sugar goes really well with the
sweet and tangy flavour of the drink. </span></div>
<div class="MsoNormal" style="margin-left: 0.25in; text-align: left;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<span lang="EN-IN" style="color: #660000;">For the Raspberry
Sugar<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<span lang="EN-IN" style="color: #660000;">Ingredients<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<span lang="EN-IN">1 cup coarse Sugar</span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<span lang="EN-IN">4-5 Raspberries</span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<span lang="EN-IN" style="color: #660000;">Method:<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<span lang="EN-IN">Combine the Sugar & Raspberries
& pulse it in a blender a couple of time. (do not over this or else you
will end up with a powder/paste)</span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<span lang="EN-IN"><br /></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<span lang="EN-IN">Remove it on a large plate,
spread evenly. Dry it in the sun for about 2 hours.</span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<span lang="EN-IN"><br /></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: left;">
<span lang="EN-IN">Then store it in an airtight jar
in the refrigerator. It can be stored for about 2-3 weeks. </span></div>
<div class="MsoNormal" style="margin-left: 0.25in; text-align: left;">
<br /></div>
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<span lang="EN-IN"><br /></span></div>
</div>Abhilashahttp://www.blogger.com/profile/16976666308294694005noreply@blogger.com0tag:blogger.com,1999:blog-4990924123332479005.post-49633328558685181512012-05-22T16:24:00.000+05:302012-05-22T20:56:16.885+05:30Exotic Summer Fruit Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="MsoNormal">
<span lang="EN-IN">I am desperately waiting for rains now..The
scorching sun and rising humidity is just making it difficult to experiment in
the kitchen, apart from making us miserable! The will to cook and eat anything
laborious and heavy has dwindled...The thought of popsicles, ice-cold thirst
quenching drinks and chilled fruits keep nagging all the time, Well actually on
hind sight is not that bad, the fruits definitely are an upside to this heat.
Fresh Juicy fruits are abundant and there is a long list of these cold
refreshing fruity treats that’s running through my head right now. The first
thing that I decide to put together (it’s so simple, that I can’t say ‘make’
hence using ‘put together’ </span><span lang="EN-IN" style="font-family: Wingdings;">J</span><span lang="EN-IN"> ) is a light , summery, refreshing,
(and incidentally </span><span lang="EN-IN" style="font-family: Wingdings;">J</span><span lang="EN-IN">) healthy fruit salad.</span></div>
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<span lang="EN-IN"><br /></span></div>
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<div class="MsoNormal">
<span lang="EN-IN" style="color: #660000;">Recipe <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-IN" style="color: #660000;"><br /></span></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN-IN">There isn’t any recipe for this
as such, since I’ve pretty much tossed this together.</span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN-IN">The fruits have been tossed with
a few mint leaves and half a teaspoon of Vanilla sugar and have been
refrigerated for about half an hour before being served. </span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN-IN">I would really recommend that you
use fresh mint leaves with your fruit salad, the addition of mint gives the
salad this fresh minty twist that that undeniably tastes like summer!! The addition
of vanilla sugar enhances the flavours of fruits and shines through. The
refrigeration after the addition of sugar results in slight maceration; the
fruits give up their delicious sweet juices and the fruits soak in it, making
it much sweeter. </span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN-IN" style="color: #660000;">Ingredients:<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN-IN" style="color: #660000;"><br /></span></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN-IN">Fruits</span></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN-IN">½ tsp Vanilla Sugar</span></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN-IN">Mint Leaves</span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN-IN" style="color: #660000;">Fruits that
I have used in my salad:<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN-IN" style="color: #660000;"><br /></span></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN-IN">Raspberries</span></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN-IN">Blueberries</span></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN-IN">Mango (Chopped)</span></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN-IN">Yellow Plums (Chopped)</span></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN-IN">Strawberries (Chopped)</span></div>
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P.S: If you are in an indulgent mood and wish to improve on perfection :) , please go ahead and enjoy this fruit salad topped with some yogurt or better still, with a scoop of Vanilla Ice-Cream!</div>Abhilashahttp://www.blogger.com/profile/16976666308294694005noreply@blogger.com6tag:blogger.com,1999:blog-4990924123332479005.post-74467631314109218992012-05-16T12:51:00.001+05:302012-05-21T10:24:15.837+05:30Blueberry Pancakes<div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="EN-IN">Growing up I had often seen families sharing a breakfast of hot, fluffy pancakes. It would either be a romantic
gesture by the guy or the girl, or a Dad doing a special breakfast for the kids
n wife etc etc.... in most of the English sitcoms, soaps & movies. The idea
of having pancakes for breakfast was always shown as a special thing and I
found it very charming (or advertised in a manner that it at least felt so </span><span lang="EN-IN" style="font-family: Wingdings;">J</span><span lang="EN-IN"> ) So charmed by the thought, over the years we explored this
breakfast option at various restaurants but it sadly never lived up to the expectations
set by the television/movies & the travel & living food shows. After a
while I tried making it at home, it turned out to be a disaster. After this
failed attempt of making it at home, I moved on to the boxed Pancake mix, it
was much better but was still a far cry from the real deal. Then came Martha
Stewart my knight in a shining apron :D, I discovered her recipe for the ‘Best
Buttermilk Pancakes’ in one of her old cookbooks and just had this intuitive
feeling, that my search for an awesome homemade pancake recipe was finally over.
I am thrilled that contrary to my earlier belief flipping perfect fluffy
pancakes isn’t daunting anymore. I can flip-up a delicious homemade batch of
pancakes whenever I want in a jiffy..</span></div>
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These pancakes are delicious. They are
fluffy, light & spongy, with just the right amount of richness and perfect
golden crusts. The blueberries bring a nice sweetish tang to the pancakes, you
can add any other berry if you prefer.</div>
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<span lang="EN-IN"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-IN">They are incredibly easy to make! Please do
give it try and trust me you will never go back to the boxed pancake ever again
nor will you have to drool at those amazing looking pancakes on the screen like
me </span><span lang="EN-IN" style="font-family: Wingdings;">J</span></div>
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<span lang="EN-IN" style="color: #660000;">Recipe (yield about
15 pancakes – approx 4 inches each) <o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN-IN" style="color: #660000;">Ingredients:<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
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<span lang="EN-IN">2 cups Flour (Maida)<span style="color: #660000;"><o:p></o:p></span></span></div>
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<span lang="EN-IN">2 tsp Baking Powder</span></div>
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<span lang="EN-IN">1 tsp Baking Soda</span></div>
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<span lang="EN-IN">½ tsp Salt (use only ¼th tsp is
using salted butter)</span></div>
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<span lang="EN-IN">3 tbsp Castor Sugar (Powdered
Sugar) </span></div>
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<span lang="EN-IN">3 cups Butter Milk (I used 1 cup
curd and ½ cup milk instead as Butter milk is not available here)</span></div>
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<span lang="EN-IN">2 Eggs (Lightly beaten)</span></div>
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<span lang="EN-IN">4 tbsp Butter plus 1 tbsp for
brushing the pan/girdle </span></div>
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<span lang="EN-IN">1 cup Blueberries (Fresh or Thawed
Frozen)</span></div>
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<br /></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span lang="EN-IN" style="color: #660000;">Method:<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span lang="EN-IN" style="color: #333333; font-size: 8.5pt; line-height: 115%;"><br />
</span><span lang="EN-IN">1) Place a
girdle pan or skillet over medium heat. </span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span lang="EN-IN">2)
Whisk together the flour, baking powder, baking soda, salt and sugar in a bowl.
Add the eggs, </span></div>
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buttermilk (curd & milk) & 4 tbsp
butter and whisk lightly to combine. Make sure that you do</div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span lang="EN-IN"> not over combine the batter. The batter should
still be a little lumpy after whisking.</span> </div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span lang="EN-IN"> 3) Test the skillet/girdle by sprinkling a few
drops of water on it. If the water spatters it is hot </span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span lang="EN-IN"> enough. Brush the skillet with very little
butter (the remaining 1 tbsp melted butter) using a </span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span lang="EN-IN"> pastry brush.</span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span lang="EN-IN">4)
Using a Ladle/large spoon, pour the batter onto the skillet in pools at least 2
inches apart. Dot </span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span lang="EN-IN"> the cooking batter with blueberries,
pressing them in slightly. Flip the pancake when the </span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span lang="EN-IN"> small bubbles rise to the top of the
batter & it is slightly dry around the edges. The moist batter </span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span lang="EN-IN"> could ooze out or blueberries may roll
out while flipping the pancake, just push it in with the </span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span lang="EN-IN"> spatula. Cook for about a minute till the
bottom is golden brown and then remove from the </span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span lang="EN-IN"> skillet.</span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span lang="EN-IN">5)
Serve warm with dusted icing sugar & some fresh blueberries, you can also
pour some maple </span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span lang="EN-IN"> syrup like we did if you like! </span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<br /></div>
<div class="MsoNormalCxSpLast" style="text-align: justify;">
<span lang="EN-IN">Tips:</span></div>
<div class="MsoNormalCxSpLast" style="text-align: justify;">
<span lang="EN-IN"><br /></span></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;">
<span lang="EN-IN" style="font-family: Symbol;"> ·<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span lang="EN-IN">There is a secret ingredient to
this recipe </span><span lang="EN-IN" style="font-family: Wingdings;">J</span><span lang="EN-IN">. Malted milk powder!! add 1 1/2 tbsp of malted milk powder to the
dry ingredients before making the batter. This is the key ingredient that diners
& pancake houses have been using for a long time to give the pancakes an
undeniable depth of flavour. </span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;">
<span lang="EN-IN" style="font-family: Symbol;"> ·<span style="font-size: xx-small;"> </span></span><span lang="EN-IN">To give the perfect fluffy,
airy yet rich texture to your pancakes ensure a thick moist batter and proper
cooking temperature. The batter should be just thick enough for you to be able
to pour it onto the skillet in a slow ribbon. The skillet should be heated to a
medium-high, so that the pancakes cook quickly but don’t turn dark and remain
uncooked in the centre. Small lumps in the batter also ensure light pancakes,
so it’s important not to over mix the batter.</span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;">
<span lang="EN-IN" style="font-family: Symbol;"> ·<span style="font-size: xx-small;"> </span></span><span lang="EN-IN">Always dot the batter with blueberries
or any other fruit that you may be using after you have poured the batter onto
the skillet. This ensures even distribution of the fruit as well as less messy
looking pancakes compared to mixing them with the batter earlier.</span></div>
<br /></div>Abhilashahttp://www.blogger.com/profile/16976666308294694005noreply@blogger.com4tag:blogger.com,1999:blog-4990924123332479005.post-41819957947134278002012-05-13T00:04:00.000+05:302012-06-27T22:59:53.585+05:30Plum Galette<div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="EN-IN">It’s a lazy summer afternoon, lunch is ready & I am craving for something sweet. For some reason I am stuck with the thought of a yummy Tart but I want to make something easier, quicker, less fussy. To satisfy my craving of a Tart and still trying to get away with much less work I turn to the beloved Galette! </span><span lang="EN-IN" style="font-family: Wingdings;">J</span><span lang="EN-IN"> The galette is a gift for such lazy days, it’s a free form Tart that can be made with just about any fruit or a variety of fruits that you can manage to get your hands at in your refrigerator. It’s one of those deserts that require little effort but have a big impact. It is so versatile; one can experiment with various combinations of fruits. The result is still stunning enough to be served to guests at a fancy dinner and is unquestionably lip-smacking good! </span><span lang="EN-IN" style="font-family: Wingdings;">J</span></div>
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<span lang="EN-IN">I had some delicious yellow Plums in my
refrigerator, so I decided to make my galette with plums and pistachios. You can
use any other nut that you prefer or completely omit it if you wish. I chose
pistachios simply because I loved the idea of their colour combination </span><span lang="EN-IN" style="font-family: Wingdings;">J</span><span lang="EN-IN"> plus the fruit n nut combination never fails </span><span lang="EN-IN" style="font-family: Wingdings;">J</span><span lang="EN-IN"> </span></div>
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<div class="MsoNormal">
<span lang="EN-IN" style="color: #660000;">Recipe <o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN-IN" style="color: #660000;">Ingredients:<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN-IN" style="color: #660000;">For the
Crust: ( yields 2 galettes) </span><span lang="EN-IN" style="color: #333333; font-size: 8.5pt; line-height: 115%;"><br />
<br />
</span><span lang="EN-IN">175 gms Flour (Maida)<span style="color: #660000;"><o:p></o:p></span></span></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN-IN">1 tbsp Castor Sugar</span></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN-IN">100 gms Butter (Cold, cut into
cubes)</span></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN-IN">1 tbsp Sour Cream</span></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN-IN">50ml Water (Ice cold)</span></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN-IN">½ tsp Salt</span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN-IN" style="color: #660000;">For the Filling<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN-IN">1 tbsp Cane Sugar/Castor
Sugar/Dermera Sugar</span></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN-IN">1 tbsp Butter (chilled and cut
into cubes)</span></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN-IN">350gms Plums (Washed, pitted
& sliced)</span></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN-IN">20gms Pistachios<br />
<br />
</span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span lang="EN-IN" style="color: #660000;">Method:<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span lang="EN-IN" style="color: #333333; font-size: 8.5pt; line-height: 115%;"><br />
</span><span lang="EN-IN">1) To make the dough: Pulse the flour, sugar, salt
& butter in a food processor that has </span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span lang="EN-IN"> cutting blade at short intervals until the
mixture resembles coarse bread crumbs. </span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span lang="EN-IN"> Gradually add the sour cream & water
and pulse very briefly just enoygh to combine </span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span lang="EN-IN"> the
dough. (The dough can be prepared by hand also: rub the dry ingredients with
the </span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span lang="EN-IN"> chilled cutter cubes till the mixture
resembles coarse bread crumbs and then add </span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span lang="EN-IN"> sour cream & water gradually, and mix
all the ingredients with a fork)</span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span lang="EN-IN">2) Divide
the dough into 2 parts & shape the dough into 2 disks (make sure that you </span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span lang="EN-IN"> don’t over knead)</span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span lang="EN-IN">3)
Wrap in cling film & refrigerate for at least 1 hour</span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span lang="EN-IN">4)
Preheat the oven to 180 degree</span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span lang="EN-IN">5) Roll
out the chilled dough until about 0.1 inch thick (a neat trick to avoid messy </span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span lang="EN-IN"> rolling is to roll the dough between 2
sheets of cling film, you won’t require any flour </span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span lang="EN-IN"> for dusting not the problem of dough
sticking to the surface or the rolling pin) </span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span lang="EN-IN">6)
Transfer the rolled out dough onto a parchment paper on a baking tray (it will
be </span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span lang="EN-IN"> extremely easy to do this with the help of
the cling film)</span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span lang="EN-IN">7) Place
the slices of fruit on the dough, leaving a border of about 2 inches. Sprinkle
the </span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span lang="EN-IN"> sugar over the fruit and distribute the
knobs of butter.</span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span lang="EN-IN">8)
Fold the sides towards the centre and place the baking tray in the oven. Bake
for </span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span lang="EN-IN"> about 30-35 mins at 180 degree. The fruit
should become soft and the crust a nice </span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span lang="EN-IN"> golden brown.</span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span lang="EN-IN">9)
Garnish the galette with some roasted pistachios and enjoy it warm either on
its own </span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span lang="EN-IN"> or with a dollop of vanilla ice cream.</span><br />
<span lang="EN-IN"><br /></span><br />
<span lang="EN-IN"></span><br />
<div class="MsoNormal">
<span lang="EN-IN"><span lang="EN-IN">Tips:</span></span></div>
<span lang="EN-IN">
</span><br />
<div class="MsoListParagraphCxSpFirst" style="text-indent: -0.25in;">
<span lang="EN-IN"><span lang="EN-IN" style="font-family: Symbol;"> ·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><span lang="EN-IN">The key to a nice flaky crust
is that all the ingredients should be cold. Ensure that the butter being used
for the dough is chilled and use only ice-cold water, you can even refrigerate
the flour if you wish a little ahead of time.</span></span></div>
<span lang="EN-IN">
<div class="MsoListParagraphCxSpLast" style="text-indent: -0.25in;">
<span lang="EN-IN" style="font-family: Symbol;"> ·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><span lang="EN-IN">The small pieces of butter peeking
through the dough ensure the flakiness of your crust. While baking the butter
melts and creates these air pockets that gives it the flaky texture. So please
ensure that you Do Not over knead the dough as the heat from your hand may melt
the butter and that will result in a flat, non-flaky crust.</span></div>
</span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<br /></div>
</div>Abhilashahttp://www.blogger.com/profile/16976666308294694005noreply@blogger.com2tag:blogger.com,1999:blog-4990924123332479005.post-2416433014275692062012-05-05T14:48:00.000+05:302012-05-06T13:11:48.371+05:30Apple & Cranberry Crumble<div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">Last night my friend ‘A’ posted a request of
Facebook for an eggless apple recipe, she has her refrigerator full of apples
and wants to bake something nice with it this weekend. I promised her I will
post an apple recipe for her today. I have zeroed in on an Apple and Cranberry
Crumble...such a simple desert and yet a good apple crumble combined with a
scoop of Vanilla Ice cream could be a desert to die for.. and it is by far one
of the easiest deserts to make, can be put together in a jiffy whenever the
desert craving kicks in! </span><span lang="EN-IN" style="color: #454545; font-family: Wingdings; font-size: 10pt;">J</span><span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;"><o:p></o:p></span></div>
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<span style="color: #454545; font-family: Georgia, serif;"><span style="font-size: 14px;"><br /></span></span></div>
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<span style="color: #454545; font-family: Georgia, serif; font-size: 10pt; text-align: left;">Posting this in a hurry since I wanted ‘A’ to have the recipe asap, will post the rest of the pictures in a while </span><span style="color: #454545; font-family: Wingdings; font-size: 10pt; text-align: left;">J</span>
</div>
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<span style="color: #454545; font-family: Wingdings; font-size: 10pt; text-align: left;"><br /></span></div>
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<span lang="EN-IN" style="color: #660000; font-family: Georgia, serif; font-size: 10pt;">Ingredients<o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">This will make 6 small ramekins/portions of crumble.
Please double the quantity in case you are using larger dishes.<o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-IN" style="color: #660000; font-family: Georgia, serif; font-size: 10pt;">For the filling<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;"> 1
Large Apple <o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">2 tablespoons Castor sugar (you can replace this
with artificial sweetener if you like)<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">100 gms Cranberries (I used dried ones, cranberries
can be completely omitted if not available)<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">Juice of 1 orange<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">Insides of half a vanilla bean scrapped<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">1/4<sup>th</sup> teaspoon Cinnamon Powder<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">1 teaspoon Brown Sugar<o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-IN" style="color: #660000; font-family: Georgia, serif; font-size: 10pt;">For the crumble<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">35 gms Butter<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">50gms Plain Flour <o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">50gms Almonds<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">50 gms sugar<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;"> <o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #660000; font-family: Georgia, serif; font-size: 10pt;">Method:</span><span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;"><o:p></o:p></span></div>
<div style="background: white; line-height: 16.5pt; margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="color: #454545; font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">Preheat oven to 190 degrees. Peel
core and chop the apples in cubes.<o:p></o:p></span></div>
<div style="background: white; line-height: 16.5pt; margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="color: #454545; font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">Put apples, cranberries, sugars, orange juice
& the cinnamon in a pan and cook for about 5-8 mins on low flame. <o:p></o:p></span></div>
<div style="background: white; line-height: 16.5pt; margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="color: #454545; font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">Spoon the apple & cranberry
mixture into ramekins or any other small oven proof dishes that you may have.<o:p></o:p></span></div>
<div style="background: white; line-height: 16.5pt; margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="color: #454545; font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">For the crumble I pulsed the sugar
and almond together in the mixer. You can use caster sugar or powdered sugar
and almond meal if you like. (the almonds give a nice nutty flavor as well as a
crunchy texture to the crumble)<o:p></o:p></span></div>
<div style="background: white; line-height: 16.5pt; margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="color: #454545; font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">To make your crumble topping, use
your fingers to lightly rub together the flour, almond & sugar mixture and
butter (please use refrigerated butter cut into approx.1 cm cubes) until the
mixture resembles fine breadcrumbs. <o:p></o:p></span></div>
<div style="background: white; line-height: 16.5pt; margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="color: #454545; font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">Sprinkle the crumbs over the apple &
cranberries mixture and bake in the preheated oven for about 20 -25 mins depending
on the size of your ramekins or dishes, or until the fruits are bubbling up and
the crumble is golden.<o:p></o:p></span></div>
<div style="background: white; line-height: 16.5pt; margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="color: #454545; font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">Serve with some soft whipped cream or
a scoop of vanilla ice cream on top of each crumble. (Crumbles should be eaten
warm)<o:p></o:p></span></div>
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<br /></div>
<div style="background: white; line-height: 16.5pt;">
<span style="color: #454545; font-family: Georgia, serif;"><span style="font-size: 14px;"><br /></span></span></div>
</div>Abhilashahttp://www.blogger.com/profile/16976666308294694005noreply@blogger.com2tag:blogger.com,1999:blog-4990924123332479005.post-89553492873456395232012-05-04T22:05:00.000+05:302012-05-16T20:42:19.573+05:30Pink Lemonade & Lemon Iced Tea<div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="EN-IN">I haven’t been having the greatest of time
since the last 2 weeks…wish I could turn back time and go back…but well… I am
no Einstein, so can’t do anything about that… It’s better to do things that I
do best and that can comfort me rather than moping over things that I can’t
control or change. Whenever I am in a ‘not so great’ mood I tend to go back to
my happy memories, little things that make me happy… Like enjoying summer… </span></div>
<div class="MsoNormal">
<span lang="EN-IN">It may sound crazy, how could anyone possibly
enjoy this crazy heat?? But trust me there is nothing that I enjoyed more, than
summers as a kid. The sheer joy of
experiencing the freedom and happiness that summer holidays brought with it
each year is still un-paralleled. For me and my brother it meant even more, it
used to be the best 2 months of the year because this was the time that we got
to be with our parents (as kids me and my brother stayed with our maternal
grandparents, as Dad was in a job that required moving way too frequently and
our parents didn’t want to put us through uprooting ourselves every few months from
one place and moving on to another which would’ve affected our studies as well)</span></div>
<div class="MsoNormal">
<span lang="EN-IN">I have the fondest memories of me and V (my
brother) raiding the kitchen as soon as Mom n Dad would go off for their afternoon
nap. We would make ourselves Nimbu Pani (Lemonade), pour mango shake into the
ice tray and make ourselves some mango icicles, Roof afza shake, iced tea....those
endless kitchen experiments were such fun for us. We used to sit with the
chilled glasses of Nimbu pani and Mango icicles right in front of the large noisy
desert cooler and watch cartoon movies the entire afternoon.</span></div>
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<span lang="EN-IN">Yes, those were my summer afternoons and to
this day the loud creaky fan running at full speed, the sight and smell of
mangoes, the touch of a chilled glass of Nimbu Pani in the sweltering heat
brings back those precious memories and makes me Happy!! </span><span lang="EN-IN" style="font-family: Wingdings;">J</span></div>
<div class="MsoNormal">
<span lang="EN-IN">So I made myself a nice big Jug of improvised
Nimbu Pani..the Pink Lemonade. The addition on Raspberries just makes this perfect
summer drink a little more ‘perfecter’ </span><span lang="EN-IN" style="font-family: Wingdings;">J</span><span lang="EN-IN"> the raspberries lend their amazing flavour to this already delicious
drink and also gives it the prettiest pink hue!! </span><span lang="EN-IN" style="font-family: Wingdings;">J</span><span lang="EN-IN"> </span></div>
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<span lang="EN-IN" style="color: #660000;">Recipe </span></div>
<div class="MsoNormal">
<span lang="EN-IN" style="color: #660000;"> <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-IN">There
is no real recipe for neither the Lemonade nor the Iced Tea, you can pretty
much adjust all ingredients as per your preference.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-IN"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-IN"><span style="text-align: justify; text-indent: -28px;">And btw here is what R doodled for me, aren’t these cute! </span><span lang="EN-IN" style="font-family: Wingdings; text-align: justify; text-indent: -28px;">J</span>
</span></div>
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<span lang="EN-IN"><br /></span></div>
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<span lang="EN-IN" style="color: #660000;">Ingredients
for Pink Lemonade:</span><span lang="EN-IN" style="color: #333333; font-size: 8.5pt; line-height: 115%;"><br />
<br />
</span><span lang="EN-IN">Juice of 4 Lemons</span></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN-IN">2 Litres of water</span></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN-IN">10-12 Raspberries</span></div>
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<span lang="EN-IN">4-5 tbsp Sugar</span></div>
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<span lang="EN-IN">1 tsp Salt</span></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN-IN">Ice Cubes </span></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN-IN">Mint Leaves</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span lang="EN-IN" style="color: #660000;">Method:</span><span lang="EN-IN"><br />
<br />
1) Put all the ingredients except in the water, stir it well to dissolve the
sugar.</span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span lang="EN-IN">2)
Refrigerate for at least 2 hrs for the raspberries to lend their lovely flavour
and colour to the lemonade</span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span lang="EN-IN">3)
Serve in a glass filled with ice</span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<br /></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<span lang="EN-IN" style="color: #660000;">Ingredients for the lemon Iced Tea:<o:p></o:p></span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<br /></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN-IN">3 tspn Tea Leaves</span></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN-IN">4-5 tbsp Sugar</span></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN-IN">2 Litres of water</span></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN-IN">Juice of 2-3 Lemons</span></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN-IN">Mint Leaves</span></div>
<div class="MsoNormalCxSpMiddle">
<span lang="EN-IN">Ice Cubes</span></div>
<div class="MsoNormalCxSpMiddle" style="text-align: justify;">
<br /></div>
<div class="MsoNormalCxSpLast" style="text-align: justify;">
<span lang="EN-IN" style="color: #660000;">Method:</span><span lang="EN-IN"><br />
<br />
</span></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;">
<span lang="EN-IN"> 1)<span style="font-size: 7pt;">
</span></span><span lang="EN-IN">Boil the water along with the
sugar. Remove it from the burner and add the tea leaves. Leave it to steep for
about a minute and then strain it into a jug. Leave it to cool off.</span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;">
<span lang="EN-IN"> 2)<span style="font-size: 7pt;">
</span></span><span lang="EN-IN">Once it’s cool, add the lemon
juice and mint. Refrigerate for at least ½ an hour and then serve with ice
cubes.</span></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;">
<span lang="EN-IN"><br /></span></div>
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<span lang="EN-IN"><span lang="EN-IN" style="font-family: Wingdings;"><br /></span></span></div>
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<span lang="EN-IN"><span lang="EN-IN" style="font-family: Wingdings;"><br /></span></span></div>
</div>Abhilashahttp://www.blogger.com/profile/16976666308294694005noreply@blogger.com4tag:blogger.com,1999:blog-4990924123332479005.post-27369463216096512022012-04-09T20:32:00.000+05:302012-04-09T20:32:10.568+05:30Chocolate & Blackberry Mille-Feuille<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4SBqrusgqzrTxbRAXLsjyREpteIp_jkGnZFp4D4DcwVQ-wCK0B91Hg0O77g03kN2WKVtcPqxcy2r9kI8FlrGe8zagfNQxfjwCjtnHu1oSxK7u5bRP5In1Xxllp_US_ZiQ9a1UINwOTFSz/s1600/Chocolate+&+Blackberry+Mille-Feuille.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4SBqrusgqzrTxbRAXLsjyREpteIp_jkGnZFp4D4DcwVQ-wCK0B91Hg0O77g03kN2WKVtcPqxcy2r9kI8FlrGe8zagfNQxfjwCjtnHu1oSxK7u5bRP5In1Xxllp_US_ZiQ9a1UINwOTFSz/s1600/Chocolate+&+Blackberry+Mille-Feuille.jpg" /></a></div><br />
<br />
<div class="MsoNormal"><span lang="EN-IN">Me and R both had this chocolate craving last weekend and I started thinking of what could be made.... and I somehow kept coming back to a delicious vanilla bean mille feuille I ate at the Breadkraft in Hong Kong. It was one of those days when I wanted to make something fancy and new and definitely had to be chocolate but the heat these days is just about un-bearable and the idea of spending a lot of time in the kitchen trying out a proper mille feuille frankly wasn’t that appealing to me just then...plus getting a puff pastry dough together with the butter behaving crazy because of the heat was also going to pose a huge problem (not making excuses...it really is that hot!). So I decided to make a Cheat’s Mille Feuille </span><span lang="EN-IN" style="font-family: Wingdings; mso-ascii-font-family: Georgia; mso-char-type: symbol; mso-hansi-font-family: Georgia; mso-symbol-font-family: Wingdings;">J</span><span lang="EN-IN"> </span></div><div class="MsoNormal"><span lang="EN-IN">Since we wanted chocolate, I decided to use swiss thins instead of the traditional puff pastry/layered pastry and make some chocolate ganache, and use strawberries for the fruit layering. That’s when I saw the precious box of Blackberries that I so tediously carried back with me from Hong Kong...and I smiled </span><span lang="EN-IN" style="font-family: Wingdings; mso-ascii-font-family: Georgia; mso-char-type: symbol; mso-hansi-font-family: Georgia; mso-symbol-font-family: Wingdings;">J</span><span lang="EN-IN"> I knew me and R were going enjoy a rich dark chocolate mille feuille with the summery freshness of these plump juicy sweet blackberries! </span><span lang="EN-IN" style="font-family: Wingdings; mso-ascii-font-family: Georgia; mso-char-type: symbol; mso-hansi-font-family: Georgia; mso-symbol-font-family: Wingdings;">J</span></div><div class="MsoNormal"><span lang="EN-IN" style="font-family: Wingdings; mso-ascii-font-family: Georgia; mso-char-type: symbol; mso-hansi-font-family: Georgia; mso-symbol-font-family: Wingdings;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFCXJwMFUhwHQ4AFE0ZxNrGRKjYFkTTXB8YLgDU9t53AYWWHJfuKhf-fZZ7QCnylJSyAnoK_uwVpRG9kPYF4Vrqs88y68Q8h63j7kjTm_7RObD1rCZa-hHjiMPkGyBloGZmRapA1K0wfPS/s1600/Chocolate+Mille-Feuille.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFCXJwMFUhwHQ4AFE0ZxNrGRKjYFkTTXB8YLgDU9t53AYWWHJfuKhf-fZZ7QCnylJSyAnoK_uwVpRG9kPYF4Vrqs88y68Q8h63j7kjTm_7RObD1rCZa-hHjiMPkGyBloGZmRapA1K0wfPS/s1600/Chocolate+Mille-Feuille.jpg" /></a></div><div class="MsoNormal"><span lang="EN-IN" style="font-family: Wingdings; mso-ascii-font-family: Georgia; mso-char-type: symbol; mso-hansi-font-family: Georgia; mso-symbol-font-family: Wingdings;"><br />
</span></div><div class="MsoNormal"><span lang="EN-IN" style="font-family: Wingdings; mso-ascii-font-family: Georgia; mso-char-type: symbol; mso-hansi-font-family: Georgia; mso-symbol-font-family: Wingdings;"><br />
</span></div><div class="MsoNormal"><span style="color: #660000;">Recipe</span><span style="color: #660000;"> </span></div><div class="MsoNormal"><span style="color: #660000;"> </span></div><div class="MsoNormalCxSpMiddle"><span lang="EN-IN" style="color: #660000;">Ingredients:</span><span lang="EN-IN" style="color: #333333; font-size: 8.5pt; line-height: 115%; mso-bidi-font-family: Arial;"><br />
<br />
</span><span lang="EN-IN">100gms Chocolate, chopped (Use the best quality chocolate that you can get, I used Ghirardelli 60%cocao)<br />
50ml Heavy Cream<br />
1 tbsp Blackberry Jam</span></div><div class="MsoNormalCxSpMiddle"><span lang="EN-IN">A small box of Swiss thins </span></div><div class="MsoNormalCxSpMiddle"><span lang="EN-IN">50gms Fresh Blackberries</span></div><div class="MsoNormalCxSpMiddle"><span lang="EN-IN">1 tbsp Cocoa Powder</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span lang="EN-IN" style="color: #660000;">Method:</span><span lang="EN-IN"><br />
</span><span lang="EN-IN" style="color: #333333; font-size: 8.5pt; line-height: 115%; mso-bidi-font-family: Arial;"><br />
</span><span lang="EN-IN">1) To make the ganache, heat the cream till just simmering and then pour it over the chopped chocolate. Stir it gently till smooth. Add the blackberry jam and stir again until well incorporated. Place it in the fridge for about 15-20 mins to firm up.<br />
2) To assemble, place the swiss thin over a parchment paper. Remove the ganache from the fridge and whip it with a spatula just to fluff it up.<br />
3) Pipe or spoon the ganache onto the thins and top it with fresh blackberries, either repeat and create another layer or top it with another thin (place just a dot of ganache on top of the blackberry so that the thins stick)</span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span lang="EN-IN">4) To finish, dust it gently with cocoa powder.</span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span lang="EN-IN">5) Serve immediately or refrigerate</span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><br />
</div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span lang="EN-IN">The mille feuille was delicious but I don’t think I will try this again in such heat. The chocolate was extremely difficult to handle and kept melting even with the heat of hands </span><span lang="EN-IN" style="font-family: Wingdings; mso-ascii-font-family: Georgia; mso-char-type: symbol; mso-hansi-font-family: Georgia; mso-symbol-font-family: Wingdings;">L</span><span lang="EN-IN"> This is how they were looking by the time I could take the second shot.</span></div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><br />
</div><div class="MsoNormalCxSpMiddle" style="text-align: justify;"><span lang="EN-IN">But this will surely be the go to recipe for a fancy looking desert that is so simple to make </span><span lang="EN-IN" style="font-family: Wingdings; mso-ascii-font-family: Georgia; mso-char-type: symbol; mso-hansi-font-family: Georgia; mso-symbol-font-family: Wingdings;">J</span><span lang="EN-IN">!</span></div><div class="MsoNormal"><span lang="EN-IN" style="font-family: Wingdings; mso-ascii-font-family: Georgia; mso-char-type: symbol; mso-hansi-font-family: Georgia; mso-symbol-font-family: Wingdings;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiepYdAZJFlCPfB3bEjJAwHESmd0plN9a3LZD_xoJzkwis_co7zjI8sZSObt2D26-QcAYp9tV7UoS3pJzghmdboDtALOGBfb0AJy_CF1kp6p59Jnh4v70o_zmSHSU4e8uaYyB8gB3JFlOZa/s1600/Mille-Feuille.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiepYdAZJFlCPfB3bEjJAwHESmd0plN9a3LZD_xoJzkwis_co7zjI8sZSObt2D26-QcAYp9tV7UoS3pJzghmdboDtALOGBfb0AJy_CF1kp6p59Jnh4v70o_zmSHSU4e8uaYyB8gB3JFlOZa/s1600/Mille-Feuille.jpg" /></a></div><div class="MsoNormal"><span lang="EN-IN" style="font-family: Wingdings; mso-ascii-font-family: Georgia; mso-char-type: symbol; mso-hansi-font-family: Georgia; mso-symbol-font-family: Wingdings;"><br />
</span></div></div>Abhilashahttp://www.blogger.com/profile/16976666308294694005noreply@blogger.com2tag:blogger.com,1999:blog-4990924123332479005.post-86773042572533132592012-03-31T13:07:00.001+05:302012-05-18T14:37:06.387+05:30Carrot Cake with Cream Cheese Icing<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
The inspiration for the colors...<br />
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<div class="MsoNormal">
<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">This is from Last month; there were 2 occasions, one of my dear friend’s birthday and the anniversary of another couple who are our neighbours as well as good friends. I decided to bake cakes for them both and decided to make a carrot cake with cream cheese icing. People usually end up with a lot of chocolate cakes on such occasions and my friend S is not even particularly fond of chocolate or things that are too sweet, so I thought a spicy moist carrot cake with the twist of a cream cheese icing would be a welcome change for her and T&A (my other friends celebrating their anniversary). <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">Since I was anyways baking I made one extra heart shaped small cake for my beloved R, how could I leave him without one </span><span lang="EN-IN" style="font-family: Wingdings; font-size: 12pt; line-height: 115%;">J</span><span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 77.4pt;">
<span lang="EN-IN" style="color: #660000; font-family: Georgia, serif; font-size: 12pt;">Recipe <o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 77.4pt;">
<br /></div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0in; tab-stops: 77.4pt;">
<span lang="EN-IN" style="color: #660000; font-family: Georgia, serif; font-size: 12pt;">For cupcakes:<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-IN" style="color: #660000; font-family: Georgia, serif; font-size: 12pt;">Ingredients:</span><span style="color: #333333; font-family: Arial, sans-serif; font-size: 8.5pt;"><br />
<br />
</span><span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt;">100gms butter at room temperature<br />
200gms All purpose flour<br />
150gms sugar (I used powdered sugar, u can use castor sugar if u like)</span></div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt;">25 gms Dark Muscavado Sugar<br />
1 1/2cups (about 160gms) finely grated carrots<br />
1/2 teaspoon grated nutmeg<br />
1/2 teaspoon cinnamon powder<br />
1 teaspoon baking powder<br />
1/2 teaspoon baking soda/sodium bi carb<br />
1 tablespoon milk<br />
1 Egg<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt;"><br />
<br />
</span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; color: #990000; font-family: Arial, sans-serif; font-size: 8.5pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-IN" style="color: #660000; font-family: Georgia, serif; font-size: 12pt;">Method:<br />
</span><span style="color: #333333; font-family: Arial, sans-serif; font-size: 8.5pt;"></span><br />
<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt;">1) Preheat oven to 170 degrees<br />
2) Cream the butter and sugars<br />
3) Add the egg and mix for about a minute<br />
4) Add the carrots and nutmeg and the milk<br />
5) Sift in the the flour, baking powder, baking soda, nutmeg and cinnamon powder<br />
6) Stir the mix just till its all combined with a rubber/silicon spatula<br />
7) Spoon the mixture into an 8 inch cake pan/mould<br />
8) Bake at 180 degrees for about 35-40mins or until a skewer comes out clean<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt;"><br />
</span><span style="color: #333333; font-family: Arial, sans-serif; font-size: 8.5pt;"><br />
</span><span lang="EN-IN" style="color: #660000; font-family: Georgia, serif; font-size: 12pt;">For the Icing:<span style="color: #333333; font-family: Arial, sans-serif; font-size: 8.5pt;"><br />
</span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; color: #990000; font-family: Arial, sans-serif; font-size: 8.5pt;"><br />
<span style="color: #660000; font-family: Georgia, serif; font-size: 16px;">Ingredients:</span> <o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 13.5pt; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="color: #333333; font-family: Arial, sans-serif; font-size: 8.5pt;"><br />
</span><span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt;">8oz Cream Cheese<br />
75 gms Butter<br />
150gms sifted Confectioners’ sugar<br />
1/2 tsp Vanilla extract<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #660000; font-family: Georgia, serif; font-size: 12pt;">Method:<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt;">1)<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt;">Beat the cream cheese and butter together till creamy then gradually add the sugar n vanilla and beat till fluffy and smooth</span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; color: #333333; font-family: Arial, sans-serif; font-size: 8.5pt;">.</span><span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt;"><o:p></o:p></span></div>
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<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt;">2)<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt;">If you wish to create the pink lattice pattern on the cake then just dip a toothpick in wilton red food colour and mix it evenly into 1/4th of the cream cheese icing and keep aside.<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt;">3)<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt;">Once the cake has completely cooled down, slice it into half horizontally.<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt;">4)<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt;">Spread the white icing on the lower half, leaving at least an inch on the sides (to avoid spilling from the sides as the icing will spread once you place the other half on the bottom slice) <o:p></o:p></span></div>
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<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt;">5)<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt;">Place the other half on top of the iced bottom layer<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt;">6)<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt;">Cover the cake with the non-coloured icing with a flat spatula and then using a decorative icing tip create the lattice pattern with the pink coloured icing.<o:p></o:p></span></div>
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</div>Abhilashahttp://www.blogger.com/profile/16976666308294694005noreply@blogger.com4tag:blogger.com,1999:blog-4990924123332479005.post-68581104505748010062012-03-10T12:30:00.002+05:302012-05-31T16:07:54.580+05:30A Sunday Menu<div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">Working life in Mumbai is almost robotic on weekdays. You wake up in the morning with a to-do list for the day running through your head all the while you are brushing, having a bath, getting dressed etc... You hurriedly gobble up the breakfast on the table while you are still packing lunch, wearing your shoes and putting your handbag together. The toast or theplas are more swallowed then chewed, the shake is gulped down in a single breath (seriously..not kidding) by the time you are almost at the door, you call for the elevator and start checking things off the list that you need to carry to work… Laptop bag, hand bag, lunch boxes, phones, car keys….fish for the house keys, lock the door while the elevator arrives. Crazy driving to work, if R is driving then I skim through the newspaper on the way or vice versa (every minute is precious…it’s all about time saving…) finally you are at work, the day just flies by, lunch is a chore. Then time to head back home…another crazy drive back home, you have to reach in time or the cook would return. By the time you are home its already 8pm and you change and sit on the sofa trying to decide what to ask her to cook for dinner, not that there are many options.. so you tell her some subzi with the regular dal, rice and chapati. You eat your dinner while catching up with each other and watching television, soon enough it’s time to sleep. You go to bed thinking about the things you need to do the next day…… That’s a typical workday for me and R….<o:p></o:p></span><br />
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<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">But then comes the weekend, Aah...Saturday & Sunday mornings are such a bliss… A welcome break from the otherwise rushed weekdays. I wake up to a lovely sunny day, thinking what I will be cooking and eating (not gobbling). We get to enjoy the morning, sit with the newspaper and actually read it, then cook together, enjoy it at leisure… Just an amazing feeling </span><span lang="EN-IN" style="font-family: Wingdings; font-size: 12pt; line-height: 115%;">J</span><span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"> . The Little joys of Life!!!!<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">So this is the menu for last Sunday. The breakfast started with French Toast with maple syrup and flambéed strawberries, for lunch we had a roasted tomatoes soup and radish & greens salad, followed by rich dark chocolate cake with coffee.<o:p></o:p></span></div>
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<u><span lang="EN-IN" style="color: #c00000; font-size: 12pt; line-height: 115%;"><b>French Toast with Flambéed Strawberries and maple syrup</b><o:p></o:p></span></u></div>
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<span lang="EN-IN" style="color: #660000; font-size: 12pt;">For the French toast<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #660000; font-size: 12pt;">Ingredients<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt; line-height: 115%;">1 Egg<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt; line-height: 115%;">1 cup Milk <o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt; line-height: 115%;">1 tsp Vanilla Extract<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt; line-height: 115%;">1 tsp Powdered sugar<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt; line-height: 115%;">4-5 Slices Bread<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt; line-height: 115%;">1 tsp Butter<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #660000; font-size: 12pt; line-height: 115%;">Method<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt; line-height: 115%;"> 1.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span lang="EN-IN" style="font-size: 12pt; line-height: 115%;">Beat eggs, milk, sugar & <a href="http://www.google.co.in/url?sa=t&rct=j&q=&esrc=s&source=web&cd=3&cts=1331363750203&ved=0CEMQFjAC&url=http%3A%2F%2Ffoodiebychance.blogspot.com%2F2011%2F09%2Fback-to-blog-after-long-time-vanilla.html&ei=nf9aT8jzCMLQrQe98dzSAQ&usg=AFQjCNG8AgXO14j_P4czhM0orqsnWSY7ng" target="_blank">Vanilla extract</a> together.<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt; line-height: 115%;"> 2.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span lang="EN-IN" style="font-size: 12pt; line-height: 115%;">Dip each side of bread into the egg mixture, allowing bread to soak up some of the mixture. (Tip: do not let the bread sit in the mixture for too long (not more than 10-15 seconds or so) as over soaking will make it difficult to handle the bread and may result in the bread breaking off while transferring to the pan). Melt some butter on a skillet or a thick bottomed pan over medium heat. Fry the bread slices until brown on both sides.<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #660000; font-size: 12pt; line-height: 115%;">For the Flambéed Strawberries<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #660000; font-size: 12pt; line-height: 115%;">Ingredients<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt; line-height: 115%;">100gms chopped Fresh Strawberries<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt; line-height: 115%;">½ tsp Butter<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt; line-height: 115%;">1 tbsp Sugar<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt; line-height: 115%;">1 tbsp Maple Syrup<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt; line-height: 115%;">1 tbsp vodka/white wine<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt; line-height: 115%;"> 1.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span lang="EN-IN" style="font-size: 12pt; line-height: 115%;">Add butter and strawberries to a medium heated pan. Add Sugar and Maple Syrup then stir in the Vodka/Wine and ignite the pan by tipping it a little on the burner so that the alcohol catches fire. Let it cook for about 30secs and then turn off the burner.<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt; line-height: 115%;"> 2.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span lang="EN-IN" style="font-size: 12pt; line-height: 115%;">Spoon this over the French Toast (or sandwich it between French toasts..like I did </span><span lang="EN-IN" style="font-family: Wingdings; font-size: 12pt; line-height: 115%;">J</span><span lang="EN-IN" style="font-size: 12pt; line-height: 115%;"> ) and enjoy!!</span><br />
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<span lang="EN-IN" style="color: #c00000; font-size: 12pt; line-height: 18px;"><b><u> </u> <u>Roasted Tomato Soup</u></b></span></div>
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<span lang="EN-IN" style="font-size: 12pt; line-height: 115%;">500gms Tomatoes (roughly sliced or halved)<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt; line-height: 115%;">1 to 2 tbsp Olive Oil<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt; line-height: 115%;">4 cloves of Garlic<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt; line-height: 115%;">1/4th tsp ground pepper<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt; line-height: 115%;">2 cups Vegetable Stock<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt; line-height: 115%;">Sea Salt <o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt; line-height: 115%;">A few leaves of fresh Basil<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt; line-height: 115%;">1 tsp Cream & Bread Croutons for garnish<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #660000; font-size: 12pt; line-height: 115%;">Method<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt; line-height: 115%;"> 1.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span lang="EN-IN" style="font-size: 12pt; line-height: 115%;">Preheat the oven to 400 degrees. Place tomatoes in a baking pan/tray, sprinkle generously with sea salt and pepper. Add the garlic cloves & drizzle the tomatoes with olive oil. Roast until tomatoes are brown and tender for about 35-40 mins. Let it cool slightly.<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt; line-height: 115%;"> 2.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span lang="EN-IN" style="font-size: 12pt; line-height: 115%;">Transfer tomatoes and accumulated juice to a blender and pulse until the tomatoes are a chunky puree or finely pureed (depending on your preference)<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt; line-height: 115%;"> 3.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span lang="EN-IN" style="font-size: 12pt; line-height: 115%;">Transfer the puree to a pot on medium heat. Add the herbs, pepper, stock and the chopped </span><br />
<span lang="EN-IN" style="font-size: 12pt; line-height: 115%;"> basil leaves and bring it to a boil. Reduce heat to a simmer and cook without lid for about 15mins.</span></div>
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<span lang="EN-IN" style="font-size: 12pt; line-height: 115%;"> 4.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span lang="EN-IN" style="font-size: 12pt; line-height: 115%;">Serve warm with a garnish of cream, bread croutons and a sprig of basil.<o:p></o:p></span></div>
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<u><span lang="EN-IN" style="color: #c00000; font-size: 12pt; line-height: 115%;"><b>The Radish, Sweet lime & Greens Salad </b><o:p></o:p></span></u></div>
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<em><b><span style="background-color: white; color: #333333; font-family: Arial, sans-serif; font-size: 12pt; line-height: 115%;">“To make a good salad is to be a brilliant diplomatist -- the problem is entirely the same in both cases. To know exactly how much oil one must put with one's vinegar.” --</span></b></em><span class="apple-converted-space"><b><span style="background-color: white; color: #333333; font-family: Arial, sans-serif; font-size: 12pt; line-height: 115%;"> </span></b></span><strong><span style="background-color: white; color: #333333; font-family: Arial, sans-serif; font-size: 12pt; line-height: 115%;">Oscar Wilde</span></strong><span class="apple-converted-space"><span style="background-color: white; color: #333333; font-family: Arial, sans-serif; font-size: 12pt; line-height: 115%;"> </span></span><span lang="EN-IN" style="font-size: 12pt; line-height: 115%;"><o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #660000; font-size: 12pt; line-height: 115%;">Ingredients (for Salad)<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt; line-height: 115%;">3-4 washes & thinly sliced Radish<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt; line-height: 115%;">Bunch of Assorted Lettuce leaves roughly torn (Romaine, Red Leaf, Ice Berg)<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt; line-height: 115%;">Small Bunch of Arugula Leaves<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt; line-height: 115%;">A few roasted/oven dried Tomato slices (optional: I used a few left over from the soup)<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt; line-height: 115%;">A handful of Grapes sliced in half<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt; line-height: 115%;">A few sections of Sweet lime<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #660000; font-size: 12pt; line-height: 115%;">Ingredients (for Vinaigrette) <o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt; line-height: 115%;">1 ½ tsp Extra Virgin Olive Oil<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt; line-height: 115%;">1 tsp Balsamic Vinegar<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt; line-height: 115%;">2 tsp Sweet Lime Juice<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt; line-height: 115%;">A pinch of Oregano & Thyme (I used dried)<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt; line-height: 115%;">Finely Chopped Basil Leaves<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt; line-height: 115%;">Salt & Pepper to Taste<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #660000; font-size: 12pt; line-height: 115%;">Method<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt; line-height: 115%;"> 1.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span lang="EN-IN" style="font-size: 12pt; line-height: 115%;">In a large bowl combine all the ingredients for the salad. (Refrigerate for a little while, this gives a nice crunch to the greens)<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt; line-height: 115%;"> 2.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span lang="EN-IN" style="font-size: 12pt; line-height: 115%;">In a small bowl, mix together all the ingredients for the vinaigrette and give it a good mix. Set it aside.<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt; line-height: 115%;"> 3.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span lang="EN-IN" style="font-size: 12pt; line-height: 115%;">Mix together the salad and the vinaigrette together just before serving (Make sure you toss it well.<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt; line-height: 115%;">I added the sweet lime segments and grapes because I like the sweetness contrasting with the peppery punch of the radish & arugula leaves. You can opt not to, if you like, it will still taste good. The vinaigrette is one of my favourite...it just makes the salad burst with all possible flavours...peppery, sweet and sour!! Yumm..<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt; line-height: 115%;">Bone Appetite! </span><span lang="EN-IN" style="font-family: Wingdings; font-size: 12pt; line-height: 115%;">J</span><span lang="EN-IN" style="font-size: 12pt; line-height: 115%;"><o:p></o:p></span></div>
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<u><span lang="EN-IN" style="color: #c00000; font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"><b>Mini Chocolate Cakes (Rich & Gooey)</b></span></u><br />
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<span lang="EN-IN" style="color: #660000; font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">Ingredients</span><span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"><o:p></o:p></span></div>
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<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">100gms Butter<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">100gms Dark Chocolate (I used 65% cocoa Callebaut coverture)<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">2 Eggs<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">3/4 Tbsp All Purpose Flour<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">Sea Salt for Sprinkling<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">50 gms Powdered Sugar<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">(Note: You can add more Sugar if you like your cake sweeter)<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #660000; font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">Method<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"> 1 .<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">Preheat the oven to 180 degrees. Butter the sides of the mini moulds. (Line the bottom of the pan if you are making a single small cake in a non silicone mould)<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"> 2 .<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">Melt together the butter and chocolate in a double boiler (or in a microwave just a few seconds at a time, blending with a spoon each time you stop). Transfer to a mixing bowl and add sugar, stir with a spatula and let it cool a little.<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"> 3 .<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">After a while add eggs one at a time and mix well after each addition, finally add in the flour and mix well.<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"> 4 .<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">Pour the batter into the moulds/pan and sprinkle the surface with a little sea salt. Put it in the oven and bake for about 20 mins (if you are baking a single cake it may take about 30-35 mins)<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"> 5 .<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">Remove from the oven and let it cool completely on a wire rack. <o:p></o:p></span></div>
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<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">Note: Its best that such cakes be made a day ahead or at least 4-5 hrs ahead. Even un-moulding should be done after it completely cools down or else it may crumble. <o:p></o:p></span></div>
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<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;">The cake is pure decadence! Can be eaten on its own with a cup of coffee or warm topped with a scoop of Vanilla Ice cream. The salt gives the chocolatiness a great depth, you can skip it if you like and dust it with some icing sugar. Either ways it’s sinfully delicious! </span><span lang="EN-IN" style="font-family: Wingdings; font-size: 12pt; line-height: 115%;">J</span><span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt; line-height: 115%;"><o:p></o:p></span></div>
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<br /></div>Abhilashahttp://www.blogger.com/profile/16976666308294694005noreply@blogger.com3tag:blogger.com,1999:blog-4990924123332479005.post-48205231316084702902012-02-16T16:02:00.001+05:302012-05-21T12:46:28.265+05:30Mini Lemon Mulberry Teacakes<div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 12pt;">Ever since I can remember, Dad has been the tea maker of the house.... we have this tradition of sorts in the family. <o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 12pt;">Dad is an early morning person, he wakes up at about 5am every morning, goes for his walk, once he his back he makes tea and then wakes up Mumma “Rani, Chai ban Gayi....aajao” (He calls mumma Rani.. that’s not her name though </span><span lang="EN-IN" style="color: #454545; font-family: Wingdings; font-size: 12pt;">J</span><span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 12pt;">) the same routine is followed in the evening. </span><span lang="EN-IN" style="color: #454545; font-family: Wingdings; font-size: 12pt;">J</span><span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 12pt;"> Isn’t it charming...I’ve always found it adorable!! Mumma would then freshen up and take out some snacks and biscuits that we would all enjoy along with Dad’s perfect cup of tea and some lively chit chat... Ah yes he is extremely particular (rather finicky </span><span lang="EN-IN" style="color: #454545; font-family: Wingdings; font-size: 12pt;">J</span><span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 12pt;"> ) about his tea...and claims that he is one of the few who has perfectly mastered the art </span><span lang="EN-IN" style="color: #454545; font-family: Wingdings; font-size: 12pt;">J</span><span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 12pt;"> If you ever happen to argue....the lessons begin... “the measurements are crucial”.. “the quality of milk has to be perfect”... “you have to crush the ginger in a morter pestel, just the right amount..it cannot be grated”............ The tea he makes is too good, that we all agree with</span><span lang="EN-IN" style="color: #454545; font-family: Wingdings; font-size: 12pt;">J</span><span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 12pt;">. He has been as particular about the snacks to be eaten with his tea. I remember we used to stock biscuits/cookies from this particular bakery (Modern) from Nagpur, cakes from Maharashtra bakery and roasted salted peanuts from a Gujrati guys shop etc.. <o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 12pt;">So you see, tea has been an important event growing up and is associated with happy memories. Fortunately the tradition continues after marriage too.. R is the tea maker in our house and Dad and R, happily share their tea making secrets whenever they are together </span><span lang="EN-IN" style="color: #454545; font-family: Wingdings; font-size: 12pt;">J</span><span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 12pt;"> <o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 12pt;">Last weekend, the weather was perfect for an evening tea in the garden so R made one of my favourite fruit teas and I baked mini Lemon Mulberry Teacakes in my brand new mini cake moulds...They were pretty and Yum!</span><br />
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<span style="color: #660000; font-size: 12pt; line-height: 16.5pt; text-align: justify;">Recipe</span><br />
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<span lang="EN-IN" style="color: #660000; font-size: 12pt;">Ingredients<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt;"> 100gms Butter <o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt;">200 gms Castor Sugar/Powdered Sugar<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt;">1 egg<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt;">1 tsp Vanilla <o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt;">1 tsp Lemon Rind<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt;">2 tsp lemon Juice<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt;">250 gms Flour <o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt;">2 tsp Baking Powder<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt;">80ml Butter milk/ Yogurt<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt;">½ tsp Salt if you are using unsalted butter<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 12pt;">150 gms Mulberry<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #660000; font-size: 12pt;">Method:</span><span lang="EN-IN" style="font-size: 12pt;"><o:p></o:p></span></div>
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<span lang="EN-IN" style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span lang="EN-IN">Preheat oven to 350F. Sift together the flour, salt & baking soda. <o:p></o:p></span></div>
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<span lang="EN-IN" style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span lang="EN-IN">Cream butter & sugar till light & fluffy. Add the egg ,Vanilla extract, lemon rind & lemon juice and beat for another minute. <o:p></o:p></span></div>
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<span lang="EN-IN" style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span lang="EN-IN"> Add flour mixture & butter milk alternatively till combined. Starting & ending with flour. Don’t over beat.<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span lang="EN-IN">Fold in mulberries with a rubber spatula.<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span lang="EN-IN">Spread the mixture in a 7 inch round/square pan with the bottom lined with parchment/butter paper. (or 6 mini cake moulds)<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span lang="EN-IN">Sprinkle a few berries on the cake<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span lang="EN-IN">Bake for about 30-40 minutes or until a skewer inserted in the center comes out clean.<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;"> </span></span><span lang="EN-IN">You can garnish the cakes with a little sifted icing sugar<o:p></o:p></span><br />
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</div>Abhilashahttp://www.blogger.com/profile/16976666308294694005noreply@blogger.com4tag:blogger.com,1999:blog-4990924123332479005.post-72057480830215685282012-01-31T14:50:00.000+05:302012-01-31T14:50:50.199+05:30Strawberry Vanilla Cupcakes<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmLj66pXYlcHMT-0taatcN-eHG_1EKWS6PKCgUQJ7EdrJLHVqB-EDDNAeouCzxWBwKMZpEJpXRJHlUNLpeyBUo_rjhSJ9pBqMiCvoRWr0FZ2UYhq8MSa9lQ4bzuP9T0UdgH-5TdIxIYpKu/s1600/Strawberry+&+Vanilla+Cupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmLj66pXYlcHMT-0taatcN-eHG_1EKWS6PKCgUQJ7EdrJLHVqB-EDDNAeouCzxWBwKMZpEJpXRJHlUNLpeyBUo_rjhSJ9pBqMiCvoRWr0FZ2UYhq8MSa9lQ4bzuP9T0UdgH-5TdIxIYpKu/s1600/Strawberry+&+Vanilla+Cupcakes.jpg" /></a></div><br />
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<div class="MsoNormal" style="line-height: 16.5pt; text-align: justify;"><span lang="EN-IN" style="color: #454545; font-family: "Georgia","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IN;">A confession, I almost forgot to post this one...was going through my food pictures when I spotted these pretty babies and decided to write a post last night.<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 16.5pt; text-align: justify;"><br />
</div><div class="MsoNormal" style="line-height: 16.5pt; text-align: justify;"><span lang="EN-IN" style="color: #454545; font-family: "Georgia","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IN;">I wanted to bake something nice and pretty for New Year’s Eve and as usual I started with my long list of things that I could bake. The list was too confusing, so I asked R what he would like to eat. He said he would like to eat chocolate cake, to that I said ‘Isn’t that too heavy....I mean chocolate... Do you really want that?’ He said ‘fine, then make the cheese cake’ and I said ‘cheesecake...but I just made that a while ago...Its boring to make the same thing so soon...Isn’t it?’ To which he smiled and said ‘what do you think I will like honey?’ and I instantly said ‘what about Strawberry cupcakes? We have some lovely fresh strawberries in the refrigerator and they would look so pretty on the table’ R said ‘Sound’s delicious let’s make some </span><span lang="EN-IN" style="color: #454545; font-family: Wingdings; font-size: 12.0pt; mso-ascii-font-family: Georgia; mso-bidi-font-family: "Times New Roman"; mso-char-type: symbol; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IN; mso-hansi-font-family: Georgia; mso-symbol-font-family: Wingdings;">J</span><span lang="EN-IN" style="color: #454545; font-family: "Georgia","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IN;"> Isn’t it wonderful how he provides me with clarity when I am so confused :D I love him for that.... (In my defence I really know what he would like to eat better than he does...and this definitely was worth it </span><span lang="EN-IN" style="color: #454545; font-family: Wingdings; font-size: 12.0pt; mso-ascii-font-family: Georgia; mso-bidi-font-family: "Times New Roman"; mso-char-type: symbol; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IN; mso-hansi-font-family: Georgia; mso-symbol-font-family: Wingdings;">J</span><span lang="EN-IN" style="color: #454545; font-family: "Georgia","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IN;">)<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 16.5pt; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiESA7Sim4sX176j_fTrW306UL8T2CX6MSz8-J3Sn46ZGOpujOVie7jzp2yolrcSFeMlnIuUyk4YYCtPUqSEhTq0DrCf3D6MpC_5mO_UQPR_4-LEKNNn-ZSwzmW8qEoK4TjcPpSku0OTmlY/s1600/Straberries+&+Cupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiESA7Sim4sX176j_fTrW306UL8T2CX6MSz8-J3Sn46ZGOpujOVie7jzp2yolrcSFeMlnIuUyk4YYCtPUqSEhTq0DrCf3D6MpC_5mO_UQPR_4-LEKNNn-ZSwzmW8qEoK4TjcPpSku0OTmlY/s1600/Straberries+&+Cupcakes.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6DDun3wot7mYuJKdHyHsPTO6dncBBnIjWOVyXPGk7JVK7yy7O1yKPQm3V5p9y8NkQLLrc_-GWWDK5XWIWSL135hEQ3hF50fgHYmRhrVJt3VWY2IU4Z0B5B5cHl6I7_gXtgBvppUZuYQ02/s1600/cupcakes+&+berries+with+whipped+cream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6DDun3wot7mYuJKdHyHsPTO6dncBBnIjWOVyXPGk7JVK7yy7O1yKPQm3V5p9y8NkQLLrc_-GWWDK5XWIWSL135hEQ3hF50fgHYmRhrVJt3VWY2IU4Z0B5B5cHl6I7_gXtgBvppUZuYQ02/s1600/cupcakes+&+berries+with+whipped+cream.jpg" /></a></div><div class="MsoNormal" style="line-height: 16.5pt; text-align: justify;"><span lang="EN-IN" style="color: #454545; font-family: "Georgia","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IN;"><br />
</span></div><div class="MsoNormal" style="line-height: 16.5pt; text-align: justify;"><span lang="EN-IN" style="font-family: Georgia, serif; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: 13.5pt;"></div><div class="MsoNormal" style="line-height: 13.5pt;"></div><div class="MsoNormal" style="line-height: 13.5pt;"><span lang="EN-IN" style="color: #660000; font-size: 12pt;">Recipe <o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt;"><br />
</div><div class="MsoNormal" style="line-height: 13.5pt;"><span lang="EN-IN" style="color: #660000; font-size: 12pt;">For the Cupcakes<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt;"><br />
</div><div class="MsoNormal" style="line-height: 13.5pt;"><span lang="EN-IN" style="color: #454545; font-size: 12pt;">This will make about 14-20 cupcakes depending on your cupcake moulds<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt;"><br />
</div><div class="MsoNormal" style="line-height: 13.5pt;"><span lang="EN-IN" style="color: #660000; font-size: 12pt;">Ingredients<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt;"><br />
</div><div class="MsoNormal" style="background: white; line-height: 13.2pt; margin-bottom: 6.0pt; margin-left: 0in; margin-right: 0in; margin-top: 6.0pt;"><span lang="EN-IN" style="color: #454545;"> 2 cups Flour <o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 13.2pt; margin-bottom: 6.0pt; margin-left: .25in; margin-right: 0in; margin-top: 6.0pt;"><span lang="EN-IN" style="color: #454545;">1 ½ cups Castor Sugar or Powdered Sugar <o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 13.2pt; margin-bottom: 6.0pt; margin-left: .25in; margin-right: 0in; margin-top: 6.0pt;"><span lang="EN-IN" style="color: #454545;">100 gms butter<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 13.2pt; margin-bottom: 6.0pt; margin-left: .25in; margin-right: 0in; margin-top: 6.0pt;"><span lang="EN-IN" style="color: #454545;">1 tsp Baking Powder<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 13.2pt; margin-bottom: 6.0pt; margin-left: .25in; margin-right: 0in; margin-top: 6.0pt;"><span lang="EN-IN" style="color: #454545;">½ tsp Baking Soda<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 13.2pt; margin-bottom: 6.0pt; margin-left: .25in; margin-right: 0in; margin-top: 6.0pt;"><span lang="EN-IN" style="color: #454545;">1 tsp Vanilla Extract<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 13.2pt; margin-bottom: 6.0pt; margin-left: .25in; margin-right: 0in; margin-top: 6.0pt;"><span lang="EN-IN" style="color: #454545;">1 large Egg<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 13.2pt; margin-bottom: 6.0pt; margin-left: .25in; margin-right: 0in; margin-top: 6.0pt;"><span lang="EN-IN" style="color: #454545;">½ cup warm Milk<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 13.2pt; margin-bottom: 6.0pt; margin-left: .25in; margin-right: 0in; margin-top: 6.0pt;"><span lang="EN-IN" style="color: #454545;">1 ½ cups pureed Strawberries<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 13.2pt; margin-bottom: 6.0pt; margin-left: .25in; margin-right: 0in; margin-top: 6.0pt;"><span lang="EN-IN" style="color: #454545;"><br />
</span></div><div class="MsoNormal" style="line-height: 16.5pt;"><span lang="EN-IN" style="color: #660000; font-size: 12pt;">Method:</span><span lang="EN-IN" style="color: #454545; font-size: 12pt;"><o:p></o:p></span></div><div style="background: white; line-height: 16.5pt; margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="color: #454545; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-fareast-language: EN-IN;">·<span style="font: 7.0pt "Times New Roman";"> </span></span><!--[endif]--><span style="color: #454545;">Preheat oven to 350 degree F. Line cup cake mould/pan with cupcake liners.<o:p></o:p></span></div><div style="background: white; line-height: 16.5pt; margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="color: #454545; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-fareast-language: EN-IN;">·<span style="font: 7.0pt "Times New Roman";"> </span></span><!--[endif]--><span style="color: #454545;">Sift together the flour, baking soda and baking powder.<o:p></o:p></span></div><div style="background: white; line-height: 16.5pt; margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="color: #454545; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-fareast-language: EN-IN;">·<span style="font: 7.0pt "Times New Roman";"> </span></span><!--[endif]--><span style="color: #454545;">In a bowl beat the butter and sugar till light and fluffy. Add Vanilla and egg, beat again for about 2-3 mins.<o:p></o:p></span></div><div style="background: white; line-height: 16.5pt; margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="color: #454545; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-fareast-language: EN-IN;">·<span style="font: 7.0pt "Times New Roman";"> </span></span><!--[endif]--><span style="color: #454545;">Add the flour in 2 additions beating on a low speed alternating with milk, until incorporated. Add the strawberry Puree and mix well with a rubber spatula. (Do not over-mix the batter especially after adding the flour)<o:p></o:p></span></div><div style="background: white; line-height: 16.5pt; margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="color: #454545; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-fareast-language: EN-IN;">·<span style="font: 7.0pt "Times New Roman";"> </span></span><!--[endif]--><span style="color: #454545;">Divide the batter between the cupcake liners, filling each about ¾ full. Bake at 350 degree F until light golden and a toothpick interested in the center comes out clean, about 20-25 mins.<o:p></o:p></span></div><div style="background: white; line-height: 16.5pt; margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="color: #454545; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-fareast-language: EN-IN;">·<span style="font: 7.0pt "Times New Roman";"> </span></span><!--[endif]--><span style="color: #454545;">Allow to cool in the moulds/pan for a few minutes and then transfer to a wire rack to cool completely.<o:p></o:p></span></div><div style="background: white; line-height: 16.5pt; margin-left: .5in;"><br />
</div><div class="MsoNormal" style="line-height: 13.5pt;"><span lang="EN-IN" style="color: #660000; font-size: 12pt;">Ingredients<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt;"><br />
</div><div class="MsoNormal" style="background: white; line-height: 13.2pt; margin-top: .1in;"><span lang="EN-IN" style="color: #660000; font-size: 12pt;">For the Frosting<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 12.0pt; margin-bottom: .1in; margin-left: .25in; margin-right: 0in; margin-top: 6.0pt;"><span lang="EN-IN" style="color: #454545;">1 cup Strawberries Chopped<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 12.0pt; margin-bottom: .1in; margin-left: .25in; margin-right: 0in; margin-top: 6.0pt;"><span lang="EN-IN" style="color: #454545;">3/cup Icing Sugar<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 12.0pt; margin-bottom: .1in; margin-left: .25in; margin-right: 0in; margin-top: 6.0pt;"><span lang="EN-IN" style="color: #454545;">4 oz Philadelphia Cream Cheese (at room temperature)<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 6.0pt;"><span lang="EN-IN" style="color: #454545;">½ cup Heavy/Fresh Cream (Chilled)<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 12.0pt; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .25in; margin-right: 0in; margin-top: 6.0pt;"><span lang="EN-IN" style="color: #454545;">½ tsp Vanilla Extract<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 13.2pt; margin-top: 6.0pt;"><span lang="EN-IN" style="color: #454545; font-size: 12pt;"> <o:p></o:p></span></div><div class="MsoNormal" style="line-height: 16.5pt;"><span lang="EN-IN" style="color: #660000; font-size: 12pt;">Method:</span><span lang="EN-IN" style="color: #454545; font-size: 12pt;"><o:p></o:p></span></div><div style="background: white; line-height: 16.5pt; margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="color: #454545; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-fareast-language: EN-IN;">·<span style="font: 7.0pt "Times New Roman";"> </span></span><!--[endif]--><span style="color: #454545;">In a bowl, whip the cream till it holds soft peaks and keep aside.<o:p></o:p></span></div><div style="background: white; line-height: 16.5pt; margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="color: #454545; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-fareast-language: EN-IN;">·<span style="font: 7.0pt "Times New Roman";"> </span></span><!--[endif]--><span style="color: #454545;">In a separate bowl beat the cream cheese until light and fluffy for about 3-4 mins. Add the sugar and beat again for another 2 mins. Now add the vanilla & strawberries to this and beat till incorporated. Finally fold in the whipped cream with a rubber spatula.<o:p></o:p></span></div><div style="background: white; line-height: 16.5pt; margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span style="color: #454545; font-family: Symbol; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-fareast-language: EN-IN;">·<span style="font: 7.0pt "Times New Roman";"> </span></span><!--[endif]--><span style="color: #454545;">You can either fill this frosting in a pastry bag and use a decorative tip for icing or just go ahead and top you cupcakes with this goodness and eat! Like we did </span><span style="color: #454545; font-family: Wingdings; mso-ascii-font-family: Georgia; mso-char-type: symbol; mso-fareast-language: EN-IN; mso-hansi-font-family: Georgia; mso-symbol-font-family: Wingdings;">J</span><span style="color: #454545;">.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="color: #454545; font-size: 12pt;">Oh and btw while I was making the frosting I could not help resist eating the fresh strawberries with some fresh whipped cream…I added some mulberries also to it and we polished this off before we gulped down a couple of cupcakes!! </span><span style="color: #454545; font-family: Wingdings; font-size: 12.0pt; mso-ansi-language: EN-US; mso-ascii-font-family: Georgia; mso-bidi-font-family: "Times New Roman"; mso-char-type: symbol; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IN; mso-hansi-font-family: Georgia; mso-symbol-font-family: Wingdings;">J</span><span style="color: #454545; font-size: 12pt;"><o:p></o:p></span></div><br />
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</div>Abhilashahttp://www.blogger.com/profile/16976666308294694005noreply@blogger.com2tag:blogger.com,1999:blog-4990924123332479005.post-14681392488602134082012-01-30T17:30:00.001+05:302012-01-30T17:32:40.670+05:30Cinnamon Pecan Coffee Cake<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhvDBDH39c0sxJLI1l_bXwFhQnUuvnIjj4PV_5cf2eJmeruH8zkkY9FnSjDPAZqY1rvXCWo01mW325URjo_SsJtOcZ0DLbdhoczV2t2zVE4WjHHxKUKXkeQzSKpQadCTLQp9vYNj9AHmbs/s1600/Pecan+Cinnamon+Coffee+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhvDBDH39c0sxJLI1l_bXwFhQnUuvnIjj4PV_5cf2eJmeruH8zkkY9FnSjDPAZqY1rvXCWo01mW325URjo_SsJtOcZ0DLbdhoczV2t2zVE4WjHHxKUKXkeQzSKpQadCTLQp9vYNj9AHmbs/s1600/Pecan+Cinnamon+Coffee+Cake.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTOpxYci-e1jsBqlYFJ11__z2SBub34WiPD9e0lLMhfGRC2tG0A0KUyzZVxT0idIsgcc9X2yrbIcvV9y3rGJcoNhMDWDYgXpgTO32ZDHqfFfaP0ualojRuuKkR2TsqC1mQTmSmXDUhT5md/s1600/Cinnamon+Pecan+coffee+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTOpxYci-e1jsBqlYFJ11__z2SBub34WiPD9e0lLMhfGRC2tG0A0KUyzZVxT0idIsgcc9X2yrbIcvV9y3rGJcoNhMDWDYgXpgTO32ZDHqfFfaP0ualojRuuKkR2TsqC1mQTmSmXDUhT5md/s1600/Cinnamon+Pecan+coffee+cake.jpg" /></a></div><br />
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<div class="MsoNormal" style="line-height: 16.5pt; text-align: justify;"><br />
<div class="MsoNormal" style="line-height: 16.5pt;"><span lang="EN-IN" style="color: #454545; font-family: "Georgia","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IN;">I recently came across this recipe by Pioneer Woman which she calls ‘the best coffee cake ever’. Now someone like her calling a cake best ever...it had to be tried.. </span><span lang="EN-IN" style="color: #454545; font-family: Wingdings; font-size: 12.0pt; mso-ascii-font-family: Georgia; mso-bidi-font-family: "Times New Roman"; mso-char-type: symbol; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IN; mso-hansi-font-family: Georgia; mso-symbol-font-family: Wingdings;">J</span><span lang="EN-IN" style="color: #454545; font-family: "Georgia","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IN;"> It was a Saturday, me and R were in a very lazy mood and we were craving for a cup of hot coffee....what better than to accompany our coffee than the ‘best coffee cake ever’!! So I headed to the kitchen to bake this gorgeousness and R decided to make us some coffee </span><span lang="EN-IN" style="color: #454545; font-family: Wingdings; font-size: 12.0pt; mso-ascii-font-family: Georgia; mso-bidi-font-family: "Times New Roman"; mso-char-type: symbol; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IN; mso-hansi-font-family: Georgia; mso-symbol-font-family: Wingdings;">J</span><span lang="EN-IN" style="color: #454545; font-family: "Georgia","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IN;"> <o:p></o:p></span></div><div class="MsoNormal" style="line-height: 16.5pt;"><br />
</div><div class="MsoNormal" style="line-height: 16.5pt;"><span lang="EN-IN" style="color: #660000; font-family: "Georgia","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IN;">Recipe</span><span lang="EN-IN" style="color: #454545; font-family: "Georgia","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IN;"> <o:p></o:p></span></div><div class="MsoNormal" style="line-height: 16.5pt;"><br />
</div><div class="MsoNormal" style="line-height: 16.5pt;"><span lang="EN-IN" style="color: #454545; font-family: "Georgia","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IN;">Adapted from pioneer woman<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 16.5pt;"><br />
</div><div class="MsoNormal" style="line-height: 16.5pt;"><span lang="EN-IN" style="color: #660000; font-family: "Georgia","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IN;">For the Cake<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt;"><br />
</div><div class="MsoNormal" style="line-height: 13.5pt;"><span lang="EN-IN" style="color: #454545; font-family: "Georgia","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IN;">Makes a 7 inch round cake<o:p></o:p></span></div><div class="MsoNormal" style="line-height: 13.5pt;"><br />
</div><div class="MsoNormal" style="line-height: 13.5pt;"><span lang="EN-IN" style="color: #660000; font-family: "Georgia","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IN;">Ingredients<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 13.2pt; margin-bottom: .1in; margin-left: 0in; margin-right: 0in; margin-top: .1in;"><span lang="EN-IN" style="color: #454545; font-family: "Georgia","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IN;"> 85gms Butter <o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 13.2pt; margin-bottom: .1in; margin-left: .25in; margin-right: 0in; margin-top: .1in;"><span lang="EN-IN" style="color: #454545; font-family: "Georgia","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IN;">60 gms egg white<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 13.2pt; margin-bottom: .1in; margin-left: .25in; margin-right: 0in; margin-top: .1in;"><span lang="EN-IN" style="color: #454545; font-family: "Georgia","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IN;">180gms Castor Sugar/Powdered Sugar<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 13.2pt; margin-bottom: .1in; margin-left: .25in; margin-right: 0in; margin-top: .1in;"><span lang="EN-IN" style="color: #454545; font-family: "Georgia","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IN;">1 tsp Vanilla <o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 13.2pt; margin-bottom: .1in; margin-left: .25in; margin-right: 0in; margin-top: .1in;"><span lang="EN-IN" style="color: #454545; font-family: "Georgia","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IN;">180gms Flour <o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 13.2pt; margin-bottom: .1in; margin-left: .25in; margin-right: 0in; margin-top: .1in;"><span lang="EN-IN" style="color: #454545; font-family: "Georgia","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IN;">2 tsp Baking Powder<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 13.2pt; margin-bottom: .1in; margin-left: .25in; margin-right: 0in; margin-top: .1in;"><span lang="EN-IN" style="color: #454545; font-family: "Georgia","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IN;">15o ml milk (warm)<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 13.2pt; margin-bottom: .1in; margin-left: .25in; margin-right: 0in; margin-top: .1in;"><span lang="EN-IN" style="color: #454545; font-family: "Georgia","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IN;">½ tsp Salt if you are using unsalted butter<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 13.2pt; margin-bottom: .1in; margin-left: .25in; margin-right: 0in; margin-top: .1in;"><br />
</div><div class="MsoNormal" style="background: white; line-height: 13.2pt; margin-bottom: .1in; margin-left: 0in; margin-right: 0in; margin-top: .1in;"><span lang="EN-IN" style="color: #660000; font-family: "Georgia","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IN;">For the Topping<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 13.2pt; margin-bottom: .1in; margin-left: 0in; margin-right: 0in; margin-top: .1in;"><br />
</div><div class="MsoNormal" style="line-height: 13.5pt;"><span lang="EN-IN" style="color: #660000; font-family: "Georgia","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IN;">Ingredients<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 13.2pt; margin-bottom: .1in; margin-left: 0in; margin-right: 0in; margin-top: .1in;"><span lang="EN-IN" style="color: #454545; font-family: "Georgia","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IN;"> 85gms Butter Softened<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 13.2pt; margin-bottom: .1in; margin-left: .25in; margin-right: 0in; margin-top: .1in;"><span lang="EN-IN" style="color: #454545; font-family: "Georgia","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IN;">60 gms Flour<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 13.2pt; margin-bottom: .1in; margin-left: .25in; margin-right: 0in; margin-top: .1in;"><span lang="EN-IN" style="color: #454545; font-family: "Georgia","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IN;">100gms Brown Sugar (I used half Brown Sugar & half Muscavado Sugar)<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 13.2pt; margin-bottom: .1in; margin-left: .25in; margin-right: 0in; margin-top: .1in;"><span lang="EN-IN" style="color: #454545; font-family: "Georgia","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IN;">100gms Pecans (Chopped)<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 13.2pt; margin-bottom: .1in; margin-left: .25in; margin-right: 0in; margin-top: .1in;"><span lang="EN-IN" style="color: #454545; font-family: "Georgia","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IN;">1 tsp Cinnamon Powder<o:p></o:p></span></div><div class="MsoNormal" style="background: white; line-height: 13.2pt; margin-bottom: .1in; margin-left: .25in; margin-right: 0in; margin-top: .1in;"><br />
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</div><div class="MsoNormal" style="line-height: 16.5pt;"><span lang="EN-IN" style="color: #660000; font-family: "Georgia","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IN;">Method:</span><span lang="EN-IN" style="color: #454545; font-family: "Georgia","serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-IN;"><o:p></o:p></span></div><div style="background: white; line-height: 16.5pt; margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-IN" style="color: #454545; font-family: Symbol; mso-ansi-language: EN-IN; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-fareast-language: EN-IN;">·<span style="font: 7.0pt "Times New Roman";"> </span></span><!--[endif]--><span lang="EN-IN" style="color: #454545; font-family: "Georgia","serif"; mso-ansi-language: EN-IN; mso-fareast-language: EN-IN;">Preheat oven to 350F. Sift together the flour, salt & baking soda. Beat egg whites & set aside. <o:p></o:p></span></div><div style="background: white; line-height: 16.5pt; margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-IN" style="color: #454545; font-family: Symbol; mso-ansi-language: EN-IN; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-fareast-language: EN-IN;">·<span style="font: 7.0pt "Times New Roman";"> </span></span><!--[endif]--><span lang="EN-IN" style="color: #454545; font-family: "Georgia","serif"; mso-ansi-language: EN-IN; mso-fareast-language: EN-IN;">Cream butter & sugar till light & fluffy. Add flour mixture & milk alternatively till combined. Starting & ending with flour. Don’t over beat.<o:p></o:p></span></div><div style="background: white; line-height: 16.5pt; margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-IN" style="color: #454545; font-family: Symbol; mso-ansi-language: EN-IN; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-fareast-language: EN-IN;">·<span style="font: 7.0pt "Times New Roman";"> </span></span><!--[endif]--><span lang="EN-IN" style="color: #454545; font-family: "Georgia","serif"; mso-ansi-language: EN-IN; mso-fareast-language: EN-IN;">Fold in egg whites with a rubber spatula.<o:p></o:p></span></div><div style="background: white; line-height: 16.5pt; margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-IN" style="color: #454545; font-family: Symbol; mso-ansi-language: EN-IN; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-fareast-language: EN-IN;">·<span style="font: 7.0pt "Times New Roman";"> </span></span><!--[endif]--><span lang="EN-IN" style="color: #454545; font-family: "Georgia","serif"; mso-ansi-language: EN-IN; mso-fareast-language: EN-IN;">Spread the mixture in a 7 inch round/square pan with the bottom lined with parchment/butter paper.<o:p></o:p></span></div><div style="background: white; line-height: 16.5pt; margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-IN" style="color: #454545; font-family: Symbol; mso-ansi-language: EN-IN; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-fareast-language: EN-IN;">·<span style="font: 7.0pt "Times New Roman";"> </span></span><!--[endif]--><span lang="EN-IN" style="color: #454545; font-family: "Georgia","serif"; mso-ansi-language: EN-IN; mso-fareast-language: EN-IN;">In a separate bowl combine all the topping ingredients until crumbly. Sprinkle it over the cake batter.<o:p></o:p></span></div><div style="background: white; line-height: 16.5pt; margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;"><!--[if !supportLists]--><span lang="EN-IN" style="color: #454545; font-family: Symbol; mso-ansi-language: EN-IN; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol; mso-fareast-language: EN-IN;">·<span style="font: 7.0pt "Times New Roman";"> </span></span><!--[endif]--><span lang="EN-IN" style="color: #454545; font-family: "Georgia","serif"; mso-ansi-language: EN-IN; mso-fareast-language: EN-IN;">Bake for about 30-40 minutes or until a skewer interested in the center comes out clean.<o:p></o:p></span></div><div style="background: white; line-height: 16.5pt;"><br />
</div><div style="background: white; line-height: 16.5pt;"><span lang="EN-IN" style="color: #454545; font-family: "Georgia","serif"; mso-ansi-language: EN-IN; mso-fareast-language: EN-IN;">The buttery sugary topping is just out of the world with the softest light textured vanilla sponge cake…Please do make one of these and you will most certainly enjoy your coffee much more</span><span lang="EN-IN" style="color: #454545; font-family: "Georgia","serif"; mso-fareast-language: EN-IN;"> </span><span style="color: #454545; font-family: Wingdings; mso-ascii-font-family: Georgia; mso-char-type: symbol; mso-fareast-language: EN-IN; mso-hansi-font-family: Georgia; mso-symbol-font-family: Wingdings;">J</span><span style="color: #454545; font-family: "Georgia","serif"; mso-fareast-language: EN-IN;"><o:p></o:p></span></div></div></div>Abhilashahttp://www.blogger.com/profile/16976666308294694005noreply@blogger.com0tag:blogger.com,1999:blog-4990924123332479005.post-84999151587495939742012-01-19T21:51:00.002+05:302012-05-21T14:13:41.429+05:30Vanilla & Honey Panna Cotta with Poached Cape Gooseberries<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-IN" style="color: #454545;">Cape gooseberries, these are probably one of the most elegant looking berries I’ve seen, they come wearing capes :D</span><span lang="EN-IN" style="color: #454545;"> (they are in a papery husk that looks like a cape) that gives them their name. Also known as physalis</span>, are closely related to tomatillos and other plants such as tomatoes, eggplants, and potatoes. It is full of tiny seeds and when ripe, it is very bright yellow. A few years ago my regular fruit vendor handed a few of these curious looking berries for me to taste, knowing my love for berries, he thought I might want to buy these new berries that he had got. I picked one, peeled off the cover, wiped it clean and put one in my mouth… I instantly wanted to spit it out :)..<span lang="EN-IN" style="color: #454545;"> instead I somehow managed to swallow it and said a polite ‘will buy it later’ to the fruit vendor and returned home. I guess my inexperienced taste buds didn’t appreciate the unusual tart flavour of these fruits. Since then while buying fruits I would give these gooseberries a pass…because of my last ‘not so nice’ experience with them. But a few weeks back, me and R were at the market and a fruit vendor handed a gooseberry to R and told him to taste it, claiming that they were very tasty and that he would love them. As R took a bite into the berry I was waiting for that ‘OO that’s too sour’ expression on his face but to my surprise he turned to me and said ‘it tastes good, you should buy some’ Feeling adventurous I decided to give them a second try… while searching for a recipe I came across a Panna Cotta recipe from canella et vanilla and decided to make these.<o:p></o:p></span></span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, 'Times New Roman', serif;">I made a honey and vanilla Panna Cotta and served sugar poached Gooseberries on top, garnished with some crushed pistachio.</span></div>
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<span lang="EN-IN" style="color: #660000; font-size: 12pt;"><span style="font-family: Georgia, 'Times New Roman', serif;">Vanilla & Honey Panna Cotta<o:p></o:p></span></span></div>
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<span lang="EN-IN" style="color: #454545; font-size: 12pt;"><span style="font-family: Georgia, 'Times New Roman', serif;">I made these in mini glass jars, you can use small glasses or cups<o:p></o:p></span></span></div>
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<span lang="EN-IN" style="color: #660000; font-size: 12pt;"><span style="font-family: Georgia, 'Times New Roman', serif;">Ingredients<o:p></o:p></span></span></div>
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<span lang="EN-IN" style="color: #454545; font-size: 12pt;"><span style="font-family: Georgia, 'Times New Roman', serif;"> 2 cups Heavy Cream <o:p></o:p></span></span></div>
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<span lang="EN-IN" style="color: #454545; font-size: 12pt;"><span style="font-family: Georgia, 'Times New Roman', serif;">½ cup Sugar <o:p></o:p></span></span></div>
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<span lang="EN-IN" style="color: #454545; font-size: 12pt;"><span style="font-family: Georgia, 'Times New Roman', serif;">1 Vanilla bean, split lengthwise and scraped <o:p></o:p></span></span></div>
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<span lang="EN-IN" style="color: #454545; font-size: 12pt;"><span style="font-family: Georgia, 'Times New Roman', serif;">3 sheets Gelatin<o:p></o:p></span></span></div>
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<span lang="EN-IN" style="color: #454545; font-size: 12pt;"><span style="font-family: Georgia, 'Times New Roman', serif;">½ cup Milk<o:p></o:p></span></span></div>
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<span lang="EN-IN" style="color: #454545; font-size: 12pt;"><span style="font-family: Georgia, 'Times New Roman', serif;">¼ cup good-quality Honey (I used forest Clover Honey)<o:p></o:p></span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span lang="EN-IN" style="color: #660000; font-size: 12pt;">Method:</span><span lang="EN-IN" style="color: #454545; font-size: 12pt;"><o:p></o:p></span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #454545;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="color: #454545;">In a small saucepan, heat the heavy cream, milk, sugar and vanilla bean until it comes to a simmer. Remove from heat.</span><o:p></o:p></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #454545;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="color: #454545;">In the meantime, soak the gelatin in ice water for 5 minutes. Squeeze out excess water and add the gelatin to the hot cream. Whisk to dissolve. Pour this into a clean bowl and let it cool for 5 minutes. <o:p></o:p></span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #454545;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="color: #454545;">Spoon about 1 Tbs of honey into each glass jar. Pop it in the freezer for a few minutes so that the honey sets a little. Remove from the freezer and then pour the panna cotta on top and chill in the refrigerator for at least 2 hours or until completely set.</span><span style="color: #5a463d;"><br />
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<span lang="EN-IN" style="color: #660000; font-size: 12pt;"><span style="font-family: Georgia, 'Times New Roman', serif;">Poached Gooseberries<o:p></o:p></span></span></div>
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<span lang="EN-IN" style="color: #660000; font-size: 12pt;"><span style="font-family: Georgia, 'Times New Roman', serif;">Ingredients<o:p></o:p></span></span></div>
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<span lang="EN-IN" style="color: #454545; font-size: 12pt;"><span style="font-family: Georgia, 'Times New Roman', serif;"> 1 cups water <o:p></o:p></span></span></div>
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<span lang="EN-IN" style="color: #454545; font-size: 12pt;"><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 Cup Sugar <o:p></o:p></span></span></div>
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<span lang="EN-IN" style="color: #454545; font-size: 12pt;"><span style="font-family: Georgia, 'Times New Roman', serif;">1 Cup Cape Gooseberries shell removed<o:p></o:p></span></span></div>
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<span lang="EN-IN" style="color: #660000; font-size: 12pt;"><span style="font-family: Georgia, 'Times New Roman', serif;">Method<o:p></o:p></span></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #454545; font-size: 12pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="color: #454545; font-size: 12pt;">In a small saucepan, heat the water, sugar together over medium heat until sugar dissolves. Add the gooseberries and cook for 2 minutes or until they start to lightly pop. Spoon them out of the syrup and cool them slightly.</span><br />
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Serve them on top of the panna cotta.<o:p></o:p></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #454545; font-size: 12pt;">I am going to buy the gooseberries again </span></span><span style="color: #454545; font-family: Wingdings; font-size: 12pt; line-height: 16.5pt;">J</span></div>
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</div>Abhilashahttp://www.blogger.com/profile/16976666308294694005noreply@blogger.com7tag:blogger.com,1999:blog-4990924123332479005.post-11951360033390391952012-01-19T15:28:00.003+05:302012-05-06T15:47:50.990+05:30Candied Kumquats & a Baked Cheesecake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnnUSwN2LV5lk0GoXyxhj9iciBFeu7nGgHooehE1GQGcOvu_3jGDXtxdeKG7gQEanU-FYNyaFAY3zNKrt-m9UuRPtB1GFg4Ip5kb7diJgAYfuz0HyIPiGn6OBUtWLXP0fxFmyyJzPV9JTS/s1600/candied+kumquat+on+cheesecake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnnUSwN2LV5lk0GoXyxhj9iciBFeu7nGgHooehE1GQGcOvu_3jGDXtxdeKG7gQEanU-FYNyaFAY3zNKrt-m9UuRPtB1GFg4Ip5kb7diJgAYfuz0HyIPiGn6OBUtWLXP0fxFmyyJzPV9JTS/s1600/candied+kumquat+on+cheesecake.jpg" /></a></div>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">I am a citrus girl…the fresh zesty fragrance of citrus fruits can instantly wake me up on my laziest days!! It just has this refreshing effect on my senses </span><span lang="EN-IN" style="color: #454545; font-family: Wingdings; font-size: 10pt;">J</span><span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;"> and owing to this affinity towards citrus fruits I have been wanting to get my hands on kumquats for a while now…but as people from my city would know it’s rather difficult, in fact I have never seen them here ever…but I did get lucky a few weeks back, while browsing through the aisles of the food court in palladium I happened to spot a few packets of tiny oval oranges and a ‘whoa’ escaped me. I quickly grabbed some packets and started thinking of how would I eat these..and on my way home I decided to make candied kumquats.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDzrCZYJ1zDIfQWdNSUlihLb4tl3I2l-jKYDcySCeiIT-pukfitG6WpS8HDAh4Vby24hWp414EmFp7JH5MMgPUEUlIlkXvgYrozFw0OQ_L4ehjHuEz1XHA_lJCj77Kwvwa8RgITHaUQF9U/s1600/Kumquats.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDzrCZYJ1zDIfQWdNSUlihLb4tl3I2l-jKYDcySCeiIT-pukfitG6WpS8HDAh4Vby24hWp414EmFp7JH5MMgPUEUlIlkXvgYrozFw0OQ_L4ehjHuEz1XHA_lJCj77Kwvwa8RgITHaUQF9U/s1600/Kumquats.jpg" /></a></div>
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<span lang="EN-IN" style="font-size: 10pt;">Making candied kumquats is ridiculously easy all you have to do is slice them up and cook it in sugar syrup…and the end result is so yummm, you will not be able to stop yourself from nibbling away this candy till they are over, the only drawback might be that there may be none left to store or refrigerate!!!!! <o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #660000; font-size: 10pt;">Ingredients<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 10pt;"> 4 cups of washed and sliced kumquats<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 10pt;">1 1/2 cup water<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-size: 10pt;">2 cups sugar<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #660000; font-size: 10pt;">Method:</span><span lang="EN-IN" style="font-size: 10pt;"><o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="font-size: 10pt;">Bring the water and sugar to a boil over high flame. Add the kumquats and simmer for about 20-25 mins.<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="font-size: 10pt;">Remove the kumquats from the syrup and place them in a single layer on a plate and allow them to cool.<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="font-size: 10pt;">Return the syrup to the on the heat and let it reduce over a simmer.<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="font-size: 10pt;">You can put the kumquats in the syrup in a jar and refrigerate or you can cover the kumquats with superfine castor sugar and store, and then use the syrup to make yourself some nice citrus soda. <o:p></o:p></span></div>
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<span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="font-size: 10pt;">Can be stored for up to two weeks in the refrigerator</span><o:p></o:p></div>
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<span style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">I could unfortunately not save any of this kumquat candy as half of it was eaten within minutes of it being made and before the rest of it could end up in our stomachs too, I decided to quickly make a baked cheesecake and top it with these lovely kumquats…I would at least have made 2 things to add to my list of things made from kumquats </span><span style="color: #454545; font-family: Wingdings; font-size: 10pt;">J</span><span style="color: #454545; font-family: Georgia, serif; font-size: 10pt;"> not that it was the only reason for it. I have been a very lucky girl recently really… my lovely sister-in-law Poornima recently sent me a spring form tin and a oven thermometer!!!! I was so excited to use them. She is living in Canada since a year or so and was going to be visiting her parents in Bangalore this December so the sweet darling she is, she carried these for me knowing my love for baking and the difficulty I had in getting these here. Thanks a ton Poorni…best gift ever </span><span style="color: #454545; font-family: Wingdings; font-size: 10pt;">J</span><span style="color: #454545; font-family: Georgia, serif; font-size: 10pt;"> <o:p></o:p></span></div>
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<span style="background-color: transparent; color: #454545; font-family: Georgia, serif; font-size: 10pt; line-height: 13.5pt;">Since I had decided to top my cheesecake with these gorgeous candied kumquats, to resonate the citrus flavor I added some orange zest & orange juice to my cheesecake batter. The zesty, sweet tart flavors of orange and kumquats were lovely with the rich creaminess of the cake.</span></div>
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<span lang="EN-IN" style="color: #660000; font-family: Georgia, serif; font-size: 10pt;">Recipe<o:p></o:p></span></div>
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<span style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">The recipe for the cheese cake has been adapted from the cookies & cream cheesecake recipe by Purplefoodie.<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #660000; font-family: Georgia, serif; font-size: 10pt;">Ingredients<o:p></o:p></span></div>
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<span style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">3tbsp Butter<o:p></o:p></span></div>
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<span style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">1pack/225gms/8 oz. Cream Cheese (I used Philadelphia cream cheese)<o:p></o:p></span></div>
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<span style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">70gms /2oz. Cream<o:p></o:p></span></div>
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<span style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">70gms/2oz. Powdered Sugar<o:p></o:p></span></div>
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<span style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">1 packet of Digestive Biscuits (crushed)<o:p></o:p></span></div>
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<span style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">Zest and Juice of 1 Orange<o:p></o:p></span></div>
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<span style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">1 egg<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #660000; font-family: Georgia, serif; font-size: 10pt;">Method:</span><span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;"><o:p></o:p></span></div>
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<span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">Line an 8 inch pan with parchment paper.</span><o:p></o:p></div>
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<span style="color: #454545; font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">Mix together the ground Digestive Biscuits and melted butter and press it into the pan. Use the back of a spoon to smoothen it out and press it tightly in. Pop it in the fridge for about 15-20 mins while you prepare the batter.<o:p></o:p></span></div>
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<span style="color: #454545; font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">Whisk together the cream cheese and sugar in the bowl until smooth. Add the egg, followed by cream, orange juice and zest until it forms a smooth mixture. Pour it over the crust in the cake pan. <o:p></o:p></span></div>
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<span style="color: #454545; font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">Cover the bottom and side of the pan with foil and then place it in a larger roasting pan (or additional oven safe vessel with high sides). Fill roasting pan with hot (boiling) water until water line reaches half way up the side of your cake pan</span>. <o:p></o:p><span style="background-color: white; color: #454545; font-family: Georgia, serif; font-size: 10pt; line-height: 16.5pt; text-indent: -0.25in;">Bake in a preheated oven at 180°C in a water bath for 35-45 minutes. The centre should still be a little jiggly.</span></div>
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<span style="color: #454545; font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">Once cooled top it up with the candied kumquats and some syrup. Refrigerate the cake for at least 3-4 hours before slicing up. The texture and flavor develops even more.<o:p></o:p></span></div>
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<span style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">This was my first attempt at a baking a cheesecake and was a little apprehensive because of the disaster stories I had read about them…cracking…over baking..under baking etc…but happy to report I can successfully cross it off my list of things to conquer.<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #660000; font-family: Georgia, serif; font-size: 10pt;">Some tips that will help you bake a fail proof cheesecake:<o:p></o:p></span></div>
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<span style="color: #454545; font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><b><span style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">Mixing Properly</span></b><span style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">. Mix the batter using a flat paddle attachment on an electric mixer; it incorporates less air than a whipped beater and results in a dense, creamy texture (the goal). If you do use a whip beater, reduce the mixing speed to low or medium-low and mix for less time so the batter is creamed and not whipped. Similarly if you are using a hand blender be careful not to over mix. One trick is to slightly tap the pan once you have poured the batter into it to release the bubbles before baking.<o:p></o:p></span></div>
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<span style="color: #454545; font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><b><span style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">Ensuring a Creamy Batter. </span></b><span style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">All ingredients should be at room temperature so that you can blend them well. Beat cream cheese until it’s absolutely smooth, with no lumps remaining, before adding other ingredients. Frequently stop the mixer and scrape down the sides of the bowl and the beaters to avoid pockets of lumpy or unmixed cheese or flour. <o:p></o:p></span></div>
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<span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><b><span style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">Slicing Cheesecake. </span></b><span style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">Dental floss works well. Take a long piece of unwaxed (and unminted, please) floss, pull it taut, and press it down across the cake, cutting it in half. Pull the floss out on one side of the cake, then rotate and press down again, making slices. If you don’t have dental floss, use a knife. Heat the blade by dipping it in a glass of HOT water; wipe it off between cuts, or use a second knife to scrape the first blade clean between slicing. </span><o:p></o:p></div>
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<br /></div>Abhilashahttp://www.blogger.com/profile/16976666308294694005noreply@blogger.com1tag:blogger.com,1999:blog-4990924123332479005.post-5707206964832310672012-01-11T15:06:00.000+05:302012-05-06T13:37:53.712+05:30Mulberry & Rhubarb Crumble<div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">If you remember, in my last post I had first decided on making a crumble with my precious Mulberries and then changed it to Pots de crème. It’s time to get back to the crumble now.. It will be the first time that I will be attempting a crumble. They sound very interesting and for once it’s also something that will appeal to a larger population… the reason for that is that it’s an eggless recipe (I can already see a few of my non egg-eater friends smiling..) It has lots of fruits, has very less sugar which can easily be substituted with Sugarfree Natura or any other form of artificial sweetener and it requires very less flour & butter…So it’s a much healthier desert </span><span lang="EN-IN" style="color: #454545; font-family: Wingdings; font-size: 10pt;">J</span><span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;"> and tastes awesome. Not that you should need any of these reasons to try it in the first place..but just in case the conscious folks need a nudge..here it is </span><span lang="EN-IN" style="color: #454545; font-family: Wingdings; font-size: 10pt;">J</span><br />
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<span lang="EN-IN" style="color: #660000; font-family: Georgia, serif; font-size: 10pt;">Ingredients<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 10pt;">This will make 6 small ramekins/portions of crumble. Please double the quantity in case you are using larger dishes.<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #660000; font-family: Georgia, serif; font-size: 10pt;">For the filling<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 10pt;"> 100 gms Mulberries (washed and stems removed)<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 10pt;">2 tablespoons Castor sugar<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 10pt;">100 gms Rhubarb stalks (I used frozen ones)<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #660000; font-family: Georgia, serif; font-size: 10pt;">For the crumble<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 10pt;">35 gms Butter<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 10pt;">50gms Plain Flour <o:p></o:p></span></div>
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<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 10pt;">50gms Almonds<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 10pt;">50 gms sugar<o:p></o:p></span></div>
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<span lang="EN-IN" style="font-family: Georgia, serif; font-size: 10pt;"> <o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #660000; font-family: Georgia, serif; font-size: 10pt;">Method:</span><span lang="EN-IN" style="font-family: Georgia, serif; font-size: 10pt;"><o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="font-family: Georgia, serif; font-size: 10pt;">Preheat oven to 190 degrees. Put the rhubarb stalks in a pan along with the sugar and cook (stew) for about 5-8 mins on low flame. <o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="font-family: Georgia, serif; font-size: 10pt;">Add washed and de-stemmed mulberries to the stewed rhubarb. (I added the mulberries after switching off the flame as the berries cook fairly quickly)<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="font-family: Georgia, serif; font-size: 10pt;">Divide the berry and rhubarb mixture into ramekins or any other small oven proof dishes that you may have.<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="font-family: Georgia, serif; font-size: 10pt;">For the crumble I pulsed the sugar and almond together in the mixer. You can use caster sugar or powdered sugar and almond meal if you like. (the almonds give a nice nutty flavor as well as a crunchy texture to the crumble)<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="font-family: Georgia, serif; font-size: 10pt;">To make your crumble topping, use your fingers to lightly rub together the flour, almond & sugar mixture and butter (please use refrigerated butter cut into approx.1 cm cubes) until the mixture resembles fine breadcrumbs. <o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="font-family: Georgia, serif; font-size: 10pt;">Sprinkle the crumbs over the rhubarb & Mulberries and bake in the preheated oven for about 20 -25 mins depending on the size of your ramekins or dishes, or until the rhubarb and berries are bubbling up and the crumble is golden.</span><o:p></o:p></div>
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<span style="font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="font-family: Georgia, serif; font-size: 10pt;">Serve with some soft whipped cream or a scoop of vanilla ice cream on top of each crumble. (Crumble should be eaten warm)<o:p></o:p></span></div>
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</div>Abhilashahttp://www.blogger.com/profile/16976666308294694005noreply@blogger.com0tag:blogger.com,1999:blog-4990924123332479005.post-67059812643863791162012-01-05T22:47:00.004+05:302012-05-17T11:52:10.216+05:30Mulberry Pots de Creme<div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">Last weekend I was at the market with Mr. R. I had to by some knick knacks for the kitchen so had gone to the Alfa store, after having picked up some lovely glass spoons, a kettle, some mini cups, a few cupcake moulds etc etc etc… none of which were a part of my intended shopping list </span><span lang="EN-IN" style="color: #454545; font-family: Wingdings; font-size: 10pt;">J</span><span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">, we were crossing the road to reach the other side where the car was parked, when suddenly I shrieked ‘Mulberries!!!!’ and ran towards the fruit vendor where I had spotted them. Mr. R whom I had left in the middle of the road came towards me with the expressions that were like ‘how is it that food makes you go nuts?’ but I guess the gleeful expression on my face like that of a 6yr old who had just seen a fairyland of candy kept him from saying that and instead he smiled at me and said, “Careful honey, they are not the last batch and it’s surely not the end of the world” and I looked at him and said “he has Mulberries Teddy!!!!” and almost laughing Mr. R bought all the 3 boxes of Mulberries that the fruit vendor had. (btw They are extremely difficult to get now a days and very expensive too...so my behaviour was completely justified...)<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">Mulberries have a sentimental value for me, my mother loves them and I guess I love them because of her. I have fond memories attached with these berries. Mom would often share this story from my childhood while we would snack on these berries......<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;"> I would have been around 2 yrs and dad was posted in some remote village. We had quite a few mulberry trees in the garden of the house where we were living. Every morning the ripe berries would fall off the trees, covering the entire the grounds and turning it a deep purple..what a sight that must have been!! A lot of the village kids would gather outside our house and request mom to let them pick berries from the ground, which my mom happily used to allow of course. But to her misery, being the stubborn child I was, I had to also eat the same berries that the other kids were picking up from the ground and not the fresh ones that mom had herself picked washed and refrigerated. I was a nasty child…I know.. but who isn’t at that age </span><span lang="EN-IN" style="color: #454545; font-family: Wingdings; font-size: 10pt;">J</span><span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;"> So my poor mother started stocking heaps of mulberries in the fridge and used to have all those village kids eat the washed and refrigerated berries so that I could eat along with them and would stay away from eating the dirty ones. <o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">Then there was this other time, during my MBA I was doing my summer internship with a company in Pune and was staying all alone as all my other roommates had to do their internship in other cities. Mom came over and stayed with me for those 2 months so that I wouldn’t be all alone. We had a ball of a time in those 2 months!!! I used be back every evening by around 6pm and had Saturdays and Sundays off. Mom would be ready by the time I would reach home and then we would go to the market...shop..roam around the city..watch movies...and after having exhausted ourselves we used to go to this Juice Centre on the MG road and have their speciality juice which used to be our favourite.... ‘Mulberry Juice’!!! We used to share the days gossip over a glass of Mulberry Juice </span><span lang="EN-IN" style="color: #454545; font-family: Wingdings; font-size: 10pt;">J </span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">Every time I eat these sweet purple berries, I re-live those wonderfully sweet moments spent with my mother.. <o:p></o:p></span><br />
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">After eating through one box, I decided to make a desert with them. Amongst the several possibilities, I first decided to make a crumble and went to the cupboard to get the ramekins when I suddenly realized that pots de crème had been on my ‘to attempt’ list for the week anyway. These are French desert custards most commonly made with vanilla and chocolate flavours. The idea of a smooth rich and berry flavoured French custard was too hard to resist so sure enough the crumble was put aside ‘for now’ and I made some Mulberry Pots de Crème!</span><br />
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<span lang="EN-IN" style="color: #660000; font-family: Georgia, serif; font-size: 10pt;">Recipe</span><br />
<span style="color: #660000; font-family: Georgia, serif;"><span style="font-size: 14px;"><br /></span></span><br />
<span lang="EN-IN" style="color: #660000; font-family: Georgia, serif; font-size: 10pt;">Ingredients</span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;"> 200 gms Mulberberries (washed and stems removed)<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">3 tablespoons Castor sugar<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">2 large Egg yolks<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">1 1/2 cups Heavy cream<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">1 1/2 tablespoons Vanilla steeped Vodka<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #660000; font-family: Georgia, serif; font-size: 10pt;">Method:</span><span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;"><o:p></o:p></span></div>
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<span style="color: #454545; font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">Preheat oven to 275 degrees. In the container of a blender, combine mulberries, sugar and egg yolks. <o:p></o:p></span></div>
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<span style="color: #454545; font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">Bring a kettle of water to a boil. Pass mulberry mixture through a fine sieve into a bowl. Add cream and vanilla flavored vodka. Mix well.<o:p></o:p></span></div>
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<span style="color: #454545; font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">Divide mixture evenly among 4 1-cup ramekins. (I used the smaller ramekins so divided the mixture in 6 instead of 4) Place ramekins in a baking dish, and add enough boiling water to come halfway up the sides of ramekins.<o:p></o:p></span></div>
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<span style="color: #454545; font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">Place baking dish in the oven, and bake until the custard is just set, until the custard sets around the edges but still jiggles in the center, 25 to 30 minutes..<o:p></o:p></span></div>
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<span style="color: #454545; font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">Remove from the oven; place ramekins on a rack, and cool. Cover with foil or plastic wrap, and refrigerate at least 2 hours. <o:p></o:p></span></div>
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<span style="color: #454545; font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">Serve with some soft whipped cream on top of each custard<o:p></o:p></span></div>
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</div>Abhilashahttp://www.blogger.com/profile/16976666308294694005noreply@blogger.com2tag:blogger.com,1999:blog-4990924123332479005.post-40743246427448707452011-12-25T13:11:00.002+05:302012-05-06T14:31:25.531+05:30Orange Spritz Cookies with Swiss Butter Cream Icing and Wishing everyone a Merry Christmas!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">It may seem like a cookie marathon on my blog right now...but hey you can’t blame me..it’s Christmas!! It is time for sweets to be baked..sweets & sweet moments to be shared with friends family and loved ones.. </span><span lang="EN-IN" style="color: #454545; font-family: Wingdings; font-size: 10pt;">J</span><span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;"><o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;"> <o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">I baked these Orange Sprtiz cookies yesterday. These are Scandinavian butter cookies that are ‘spritz’ or presses through a piping bag or cookie press that’s why the name ‘Spritz cookies’. They have a rich buttery texture and are tender and crisp, can be eaten on their own as is or filled with cream, like I did.<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #660000; font-family: Georgia, serif; font-size: 10pt;">Ingredients<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">110 grams Butter, room temperature<br />
90 grams Powdered sugar<br />
3 egg Yolks<br />
Zest of 2 lemons (lemons here are rather small)<br />
180 grams flour<br />
2 grams salt</span><br />
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<span lang="EN-IN" style="color: #5a463d; font-family: 'Trebuchet MS', sans-serif; font-size: 8pt;"><o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #660000; font-family: Georgia, serif; font-size: 10pt;">Method:</span><span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;"><o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">Cream the butter, sugar and the orange zest together until well combined. Add the yolks and mix until combined. Add the flour and salt and mix.</span><span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;"><o:p></o:p></span></div>
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<span style="color: #454545; font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">Place the soft dough into a pastry bag fitted with a star tip. Pipe rosettes/flowers onto a sheet/ pan lined with parchment paper.</span> <o:p></o:p></div>
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<span style="color: #454545; font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">Bake at 350F for about 12 minutes or until lightly golden.</span><o:p></o:p></div>
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<span style="color: #454545; font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">Let them cool completely and fill with the orange buttercream</span><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; color: #5a463d; font-family: 'Trebuchet MS', sans-serif; font-size: 8pt;">.</span><span style="color: #454545; font-family: Georgia, serif; font-size: 10pt;"><o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #660000; font-family: Georgia, serif; font-size: 10pt;">Orange Buttercream</span><i><span lang="EN-IN" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; color: #5a463d; font-family: 'Trebuchet MS', sans-serif; font-size: 8pt;"><br />
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</span></i><span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">50 grams egg whites<br />
120 grams sugar<br />
150 grams butter, room temperature<br />
Zest of 1 Orange<br />
Juice of 1 small orange<o:p></o:p></span></div>
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<span style="color: #454545; font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">Place the egg whites and sugar in the bowl of an electric mixer. Place the bowl over a double boiler. Whisk the egg whites and sugar until the sugar starts to melt and the egg whites appear very white and light, almost like a light marshmallow. It should be very hot to the touch.</span><o:p></o:p></div>
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<span style="color: #454545; font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">Add the softened butter one tablespoon at a time. Add the juice, oil and zest. It might appear as the buttercream is separating. Continue whipping until it comes together.</span><o:p></o:p></div>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">Hope you all enjoy the festival with your friend, family and of course good food and sweets! </span><span lang="EN-IN" style="color: #454545; font-family: Wingdings; font-size: 10pt;">J</span><span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;"> Wishing everyone a Merry Christmas and a Happy New Year!!!</span><span lang="EN-IN" style="color: #5a463d; font-family: 'Trebuchet MS', sans-serif; font-size: 8pt;"><br />
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</span></div>Abhilashahttp://www.blogger.com/profile/16976666308294694005noreply@blogger.com0tag:blogger.com,1999:blog-4990924123332479005.post-82373501157388916292011-12-19T23:23:00.000+05:302012-05-16T20:10:25.406+05:30Chocolate Chip Cookies with Cocoa Nibs<div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">Curl up on the sofa covered in a nice cozy blanket with a tall glass of milk and a plate of chocolate chip cookies in your hand watching one of your favourite movies……..yes!! this is how I spent my weekend…and what a happy feeling it was!! So to share a little bit of this happiness, here is the recipe of my favourite Chocolate Chip Cookie…<o:p></o:p></span><br />
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">Indulgent Comfort!! That is exactly what these cookies are all about… Thank you Dorie Greenspan for this wonderful recipe!!!! </span><span lang="EN-IN" style="color: #454545; font-family: Wingdings; font-size: 10pt;">J</span><span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;"> I know there are more chocolate chip cookies out there then one can possibly count but everyone has to have their favourite chocolate chip recipe…this one’s mine </span><span lang="EN-IN" style="color: #454545; font-family: Wingdings; font-size: 10pt;">J</span><span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;"> I love everything about this cookie..its crispy on the sides and chewy towards the centre with ohh so much of chocolate!!!! It’s an absolute treat for a chocolate lover. For someone like me who prefers dark chocolate I had to add some roasted cocoa nibs to the recipe, it was like improving on perfection!! Trust me if you are a dark chocolate fan you will fall in love with cocoa nibs, it’s like eating a chocolate nut </span><span lang="EN-IN" style="color: #454545; font-family: Wingdings; font-size: 10pt;">J</span><span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;"> Bottom line, this cookie is outrageously good and is capable of chasing away your worst blues…converting them into a chocolaty happy feeling </span><span lang="EN-IN" style="color: #454545; font-family: Wingdings; font-size: 10pt;">J</span><span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;"> don’t believe me…go make some and you will know ‘ thou speaks the truth… :D’<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">The recipe is adapted from Dorie Greenspan<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #660000; font-family: Georgia, serif; font-size: 10pt;">Ingredients<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">2 cups all-purpose flour<br />
1/2 teaspoon baking soda<br />
3/4 cup butter, melted<br />
3/4 cup packed brown sugar<br />
1/2 cup white sugar<br />
1 tablespoon vanilla extract<br />
1 egg <o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">1 egg yolk<br />
2 cups semisweet chocolate chips (I used coverture callebaut 60% cocoa callets)<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">½ cup roasted cocoa nibs (you can omit them in case you don’t have them)<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">* I didn’t use eggs in this batch of my cookies, they turned out just fine. You can choose to use them or omit them either ways it will be good..the texture may change just a little)<br />
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<span lang="EN-IN" style="color: #660000; font-family: Georgia, serif; font-size: 10pt;">Method:<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper/butter paper.<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">Sift together the flour & baking soda; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">Stir in the chocolate chips & the cocoa nibs by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time (for giant cookies) or a tablespoon at a time (for smaller cookies) onto the prepared cookie sheets. Cookies should be about 2 inches apart. (You can also refrigerate the dough for about 20 mins..but do remember to shape them a bit before baking in that case) <o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Symbol; font-size: 10pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">Bake larger cookies for 15 to 17 minutes, or 10 to 12 minutes for smaller ones (check your cookies before they’re done; depending on your scoop size, your baking time will vary) in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely. I baked mine for 12 mins at 220 degrees.<o:p></o:p></span></div>
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</div>Abhilashahttp://www.blogger.com/profile/16976666308294694005noreply@blogger.com6tag:blogger.com,1999:blog-4990924123332479005.post-10206682519013492172011-12-19T12:38:00.003+05:302012-05-06T14:52:53.333+05:30Cranberry, Orange & White Chocolate Shortbread - Christmas Time!!!<div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">It finally feels like winter has arrived, or whatever little chill in the name of winter you get in Mumbai. It’s still a good feeling </span><span lang="EN-IN" style="color: #454545; font-family: Wingdings; font-size: 10pt;">J</span><span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">. The festive mood is kicking in with Christmas just around the corner. What better then baking goodies to celebrate the spirit of this happy festival!!! </span><span lang="EN-IN" style="color: #454545; font-family: Wingdings; font-size: 10pt;">J</span><span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;"> The delicious aroma of freshly baked cookies wafting through the house and the yummy looking cookies sitting prettily on the dining table, inviting you to pick them up and pop them in your mouth while they are still warm from the oven. Yet another reason for me to bake!! And so I baked some shortbreads for the white bearded man in a red suit…but of course there is still time for him to come, these are for me and Mr. R just for testing the recipe you know </span><span lang="EN-IN" style="color: #454545; font-family: Wingdings; font-size: 10pt;">J</span><span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;"><o:p></o:p></span><br />
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">Shortbreads are simple yet perfect… it’s difficult to imagine how 3 simple ingredients like four, sugar & butter together can produce these charming Scottish marvels named shortbreads. Even more difficult to believe is the fact that these can actually be improved, the beauty of these amazing treats is that they are as versatile as simplistic. There are dozens of combinations like dried fruits, nuts, herbs even cheese that take the shortbreads to a whole new level and are so much fun to make!!!!<o:p></o:p></span><br />
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<span lang="EN-IN" style="color: #660000; font-family: Georgia, serif; font-size: 10pt;">Ingredients </span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">2 cups Flour (Sifted)<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">¾ cup Powdered Sugar or Icing Sugar sifted<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">1 cup Butter (melted)<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">1 teaspoon Vanilla Extract<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">1 cup Dried Cranberries<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">1/3 cup White Chocolate <o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">1 teaspoon Orange Zest<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #660000; font-family: Georgia, serif; font-size: 10pt;">Method:<o:p></o:p></span></div>
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<li class="MsoNormal" style="background: white; color: #454545; line-height: 12.0pt; mso-list: l0 level1 lfo1;"><span lang="EN-IN" style="font-family: Georgia, serif; font-size: 10pt;">Just put the flour, sugar, butter, vanilla, salt and orange zest into a large mixing bowl and stir until well combined. I find it easier to use my hands. Be sure not to overwork the dough. Stir in dried cranberries and white chocolate chips.</span><o:p></o:p></li>
<li class="MsoNormal" style="background: white; color: #454545; line-height: 12.0pt; mso-list: l0 level1 lfo1;"><span lang="EN-IN" style="font-family: Georgia, serif; font-size: 10pt;">Divide the dough in half and shape into two logs, each about 1 1/2-inch-diameter. Wrap in cling film (plastic wrap) and refrigerate until firm, about 1-2 hours. You can also chill the dough in the freezer for 20-30 minutes.</span><o:p></o:p></li>
<li class="MsoNormal" style="background: white; color: #454545; line-height: 12.0pt; mso-list: l0 level1 lfo1;"><span lang="EN-IN" style="font-family: Georgia, serif; font-size: 10pt;">Once chilled, preheat oven to 350F. Slice the logs into 1/4 inch slices. You may have to pat each slice a little to secure any loose bits of chocolate. Place biscuit slices 1 inch apart on a parchment-lined baking sheet and bake for 12-15 minutes at 220 degrees.<o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; color: #454545; line-height: 12.0pt; mso-list: l0 level1 lfo1;"><span lang="EN-IN" style="font-family: Georgia, serif; font-size: 10pt;">Cool on a wire rack and store in an airtight container.</span> Or just go ahead and eat them <span lang="EN-IN" style="font-family: Wingdings; font-size: 10pt;">J</span><span lang="EN-IN" style="font-family: Georgia, serif; font-size: 10pt;"><o:p></o:p></span></li>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">This shortbread would make a lovely addition to your Christmas table and would be perfect for giving away to friends. It would also be delightful on Christmas Eve with an ice cold glass of milk</span>.<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;"><span lang="EN-IN" style="font-size: 10pt;">You may also want to leave some for Santa too </span><span lang="EN-IN" style="font-family: Wingdings; font-size: 10pt;">J</span><span lang="EN-IN" style="font-size: 10pt;"><br />
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</span></div>Abhilashahttp://www.blogger.com/profile/16976666308294694005noreply@blogger.com3tag:blogger.com,1999:blog-4990924123332479005.post-1355956996189183922011-12-18T20:15:00.000+05:302012-05-06T14:58:52.911+05:30Dark Chocolate Truffles<div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">Indulgence!!!! Isn’t that what chocolate is all about?? And the icing on the cake would be a being able to make something that is extremely simple and yet gives you uberly, delicious, rich, decadent & oh so yummy fancy looking!!!!!!!!!! These truffle are just that...believe me ...You would think that there is a grand mystery to making these luscious looking flavoured chocolates but there isn’t...they are so simple to make..all you need to do is ensure you use the best ingredients you can get you hand on and let your imagination run wild....experiment with the flavours you like...coat the truffles with your favourite nuts...sprinkles...coconut...etc etc see the possibilities are unlimited. <o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">They are soft, fudge-<i>y</i> and literally melt on your pralines….<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">I used callebaut dark coverture chocolate (70% cocoa) & Nestle Swiss chocolate bar (40% cocoa) for my chocolate. It’s very important that you use a high quality chocolate. For flavouring the ganache I used orange rind. I simply love the combination of chocolate & orange it’s like a match made in heaven </span><span lang="EN-IN" style="color: #454545; font-family: Wingdings; font-size: 10pt;">J</span><span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;"> <o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">The recipe is adapted from Bittersweet by Alice Medrich <o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #660000; font-family: Georgia, serif; font-size: 10pt;">Ingredients<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">8 oz. / 225g. bittersweet chocolate, chopped or callets<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">1 cup/ 200g. heavy cream (I used Amul Fresh cream)<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">1 teaspoon Orange Rind<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">½ cup unsweetened cocoa powder<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">75gms coarsely crushed pistachio<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">½ cup desiccated coconut<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #660000; font-family: Georgia, serif; font-size: 10pt;">Method:<o:p></o:p></span></div>
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<span lang="EN-IN" style="color: #660000; font-family: Georgia, serif; font-size: 10pt;"><o:p> </o:p></span><span style="color: #660000; font-family: Georgia, serif; font-size: 10pt; line-height: 16.5pt;"> </span></div>
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<li class="MsoNormal" style="background: white; color: #454545; line-height: 12.0pt; mso-list: l0 level1 lfo1;"><span lang="EN-IN" style="font-family: Georgia, serif; font-size: 10pt;">To make the ganache: Place the chocolate in a medium bowl and set aside. In a small saucepan, add the orange rind & bring the cream to a boil over a low heat and. Pour the over the chocolate and let it stand for 2 minutes, then stir gently, until the chocolate has completed melted. Mix till the mixture looks homogenous. Refrigerate this for 3-4 hours or overnight.<o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; color: #454545; line-height: 12.0pt; mso-list: l0 level1 lfo1;"><span lang="EN-IN" style="font-family: Georgia, serif; font-size: 10pt;">To form truffles: Once the ganache has firmed up, scoop out the ganache and roll it in the palms of your hand (gloved hand) to make even sized balls of the ganache.<o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; color: #454545; line-height: 12.0pt; mso-list: l0 level1 lfo1;"><span lang="EN-IN" style="font-family: Georgia, serif; font-size: 10pt;"> Coat the truffles: Once rolled into balls, toss them in a plate of sifted cocoa, crushed pistachio & desiccated coconut alternatively and coat them evenly. Then Refrigerate<o:p></o:p></span></li>
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<span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;">These truffles are best served at room temperature… Enjoy these decadent delights!!! </span><span lang="EN-IN" style="color: #454545; font-family: Wingdings; font-size: 10pt;">J</span><span lang="EN-IN" style="color: #454545; font-family: Georgia, serif; font-size: 10pt;"><o:p></o:p></span></div>
</div>Abhilashahttp://www.blogger.com/profile/16976666308294694005noreply@blogger.com0