Tiramisu

A delightful italian dessert... I have made it several times with eggs.. but not being a great lover of the yolk flavour.. decided to give it a go without the zabaglione. The pudding has set like a cake good enough to slice.. :)

Ingredients

36 ladys finger biscuits
100 g chocolate

Soaking mix:
300 ml boiling water
2 tblsp instant coffee granules
6 heaped teaspoons of sugar
1 tblsp vanilla extract
3 tblsp baileys Irish cream

Cheese filling:
2 cups heavy whipping cream
10-12 tsp sugar
500 g cream cheese
1 tblsp vanilla extract
3 tblsp baileys irish cream

Prepare the coffee soaking syrup by dissolving the coffee granules and sugar in boiling water. Cool and add vanilla and irish cream.

Beat the cream cheese with half the sugar and irish cream.

Whip the cream with sugar and vanilla till soft peaks form.

Fold 1/3rd of the cream into the cheese mix to lighten. Then the rest in two batches folding in gently each time.

Refrigerate until use.
Prepare a 10 inch springform pan lined with cling film. (it will help in the easy removal of the ring.)

Dip the biscuits in the coffee syrup one by one and arrange at the bottom.(just dip..  Do not drench)

Spread half the cheese mix over the biscuit layer.

Grate some chocolate over it.

Layer the biscuits dipped in the coffee syrup again.

Spread the cheese mix over it... decorate with more grated chocolate. Refrigerate for atleast 6 hours. Remove the ring and cling film gently.

Serve cold... and enjoy!!

Brownie time ...:)

This is a brownie recipe from Hershey's... it has no melted chocolate.. just cocoa. Tried it out and I was glad that it came out well.. fudgy and chewy here and there. . Loved the flavour too... It reminded me of home made chocolates which my aunt used to make.. childhood memories are sooo sweet :)

Ingredients
1 cup unsalted butter
2 cups sugar
2 teaspoons vanilla extract
4 eggs
3/4 cup HERSHEY'S Cocoa
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

1. Heat oven to 350°F and grease a 13x9x2-inch baking pan.

2. Melt the butter and stir in the sugar and vanilla.

3. Add eggs, one at a time, beating well with spoon after each addition.

4. Add cocoa; beat until well blended followed by the flour, baking powder and salt; beat well.

5. Pour into the pan and bake for about 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in the pan and cut into bars.

P.S. I made only half the recipe in a 9inch square pan.

Vanilla Cake/ Butter Cake

A simple butter cake which can take on any form of dessert.... :)

Courtesy: Joy of baking.com

Ingredients:
     1 1/2 cups (195 g) all purpose flour
     2 tsp baking powder
     1/4 tsp salt
     1 cup (200 g) granulated white sugar
     120 g unsalted butter at room temperature
     1 tsp vanilla extract
     2 large eggs
     1/2 cup milk

Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter (or spray with a non stick vegetable spray) a 9 inch (23 cm) round cake pan with three inch (7.5 cm) sides.

In a large bowl, sift or whisk together the flour, baking powder, and salt.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and then add sugar until light and fluffy. Scrape down the sides of the bowl and then beat in the vanilla extract. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the flour mixture (in three additions), alternately with the milk (in two additions), ending with the dry ingredients.
Pour the batter into the cake pan, smoothing the top. Bake in preheated oven for about 40-45 minutes (the time varies with different ovens) or until the top of the cake has browned and starts to pull away from the sides of the pan (a toothpick inserted into the cake will come out clean). Remove from oven and place on a wire rack to cool for about 10 minutes. Run a sharp knife around the edge of the pan and then invert the cake onto your serving plate.

Makes one - 9 inch (23 cm) cake. Serves 6 to 8.

Hot Milk Cake / Sponge Cake

I stumbled upon this recipe when searching for a cake using lots of eggs and milk. It is extremely light, yet firm enough to hold any filling or topping...more like a sponge cake. I did adapt the recipe a bit according to the ingredients at hand and it turned out great.The original recipe can be found here http://www.tasteofhome.com/recipes/hot-milk-cake. The cake on its own was a bit too sweet for my family's palate but the flavour and texture won them over...so will try next time with a little less sugar.

Ingredients

• 5 eggs
• 2 cups sugar
• 1 teaspoon vanilla extract
• 2 1/4 cups all purpose flour
• 2 1/4 teaspoon baking powder
• 1 1/4 cups milk
• 2 tablespoons fresh cream
• 100 gm butter

In a large bowl, beat eggs on high speed for 5 minutes or more until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla. Sift flour and baking powder and gradually add to batter; beat at low speed until smooth.
In a small saucepan, heat milk, cream and butter just until butter is melted. Gradually add to batter and beat just until combined.(the milk mixture should be warm)
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-16 servings.

Chocolate Ganache

This is what I would call a perfect foolproof frosting for any cake, if you are a chocolate lover of course..:)
The chocolate ganache is just cream and chocolate.. with a flavouring if you like.. but it is so versatile and you can use it as frosting or filling, whipped or piped or even shaped using molds.

•  230g semisweet chocolate
•  180 ml heavy whipping cream
•  1 tablespoon (14g) unsalted butter

Break the chocolate into small pieces into a heatproof bowl. Heat the cream with butter over a medium flame and bring just to a boil. Pour it over the chocolate. Let it stand for 5 minutes. Now stir the mixture well but take care not to beat it so that you get a smooth creamy consistency without any bubbles.[ If you are going to pour it over your cake the bubbles will not look good] Bring it to room temperature stirring occasionally. When the ganache has cooled and thickened it can be poured over the cake like a glaze. It can also be refrigerated and spread like butter cream after whipping.
If you want it sweeter, substitute about 75g of semisweet chocolate with milk chocolate or add 1 or 2 tablespoons of finely powdered sugar while warm.
This can also be flavoured with vanilla extract or liquor.

 

Chocolate Banana Cake

 Another gem from Joy of baking....for all those who love chocolate.. :) It is so easy to make, just mixing the dry ingredients in one bowl and the wet ingredients in another..and then..just beat them up together. You don't even need an electric beater, a hand whisk would do. What you finally get is a dark chocolate cake with a faint banana taste.....and it is yummy.... :)

Although the cake is very soft, I have used it layered with cream cheese frosting and ganache for birthdays and was received well, I think :) It can also be frosted with whipped cream...endless ways you can turn it into your favorite dessert...:)

I have always noticed that this cake tastes better on the next day (I never show it to my son soon after baking...just tell him his chocolate cake will be ready only tomorrow)

Ingredients

• 2 cups (400 gm) granulated white sugar
• 1 3/4 cups (245 gm) all purpose flour
• 3/4 cup (75 gm) unsweetened cocoa powder
• 1 1/2 teaspoon baking powder
• 1 1/2 teaspoon baking soda     (refer note on leavening agents)
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup mashed ripe bananas
• 1 cup (240 ml) warm water
• 1/2 cup milk
• 1/2 cup vegetable oil (corn or sunflower or any flavourless oil)
• 1 1/2 teaspoon vanilla extract

Preheat the oven to 350 degrees F and place the rack in the center. Butter and line the bottom of a 9 x 13 inch (23 x 33 cm) pan with wax paper.

In a large bowl mix together sugar, flour, cocoa powder, baking powder, baking soda and salt.

In another bowl, whisk the eggs, banana, milk, oil, vanilla and water.

Add the wet mix into the dry ingredients and whisk until combined. The batter will be thin.

Pour into the prepared pan and bake for about 35-40 minutes or until a toothpick inserted into the center comes our clean.

Take the cake out of the oven and allow to cool on a wire rack.

As I told earlier.. serve it the next day...:)

Falafel recipe

Here is the recipe for those patties I posted last week...
I have added a teaspoon of chilli flakes to make it spicy. My friend had said.. spice and salt according to taste.

Ingredients:

• 1 cup dried chickpeas
• 1 large onion, chopped
• 2-3 cloves of garlic, chopped
• 1 green chilli chopped
• 1 teaspoon red chilli flakes 
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1 tablespoon coriander leaves/ cilantro, chopped
• 1 tablespoon grated carrot (if you like)
• 2 tablespoons flour or more if needed
• a pinch of baking powder
• 1 teaspoon salt or more
• oil for frying

Rinse chickpeas in a bowl and allow to soak overnight.
Drain the chickpeas and set aside.
In a pan, over medium heat, add 2 tablespoons oil and saute onion and green chilli for 2 to 3 minutes then add garlic and cook until translucent, about 5 minutes.
In a food processor, pulse together chick peas, red chili flakes and ground cumin and coriander to form a coarse consistency. Add water only if necessary, as little as possible. Then add flour, salt, and cilantro. Pulse until mixture starts pulling from the sides of the food processor.
Remove mixture to a large bowl and mix in the onion mixture and grated carrot. Chill falafel mix until ready to cook.
Before forming the mix into balls, check and add more salt or pepper if needed. Now mix in the baking powder as evenly as possible.
Heat the oil needed for frying.
Roll the dough into balls, slightly flatten them and deep fry until browned, turning as needed.
Drain on paper towels and serve hot with yoghurt dip or use it as a filling in pita bread.
snack, starter ,easy

Buttercream Frosting

This is a 'no fail' plain buttercream frosting... you could use it to decorate your cakes as it is or add some flavouring of your choice.. This makes about 1 cup frosting/icing.

Vanilla Buttercream frosting:

(20ml tablespoon and 250ml measuring cup)

• 75g butter, softened (unsalted butter)

• 1/4 tsp (1.25ml) vanilla extract

• 145g  icing sugar, sifted or superfine powdered sugar

• 1 tablespoon (20g) cream (35-40 percent fat)

•  a pinch of salt 

Using an electric mixer or electric hand-held beaters, beat butter and vanilla with a pinch of salt in a medium bowl until creamy. Add the icing sugar in three batches, beating for about one minute after each addition, and stopping the machine a couple of times to scrape down the side and base of the bowl. Add the cream and beat until completely incorporated.

Pipe or spread frosting onto cakes.

Chocolate flavoured buttercream:

Just beat in 25g melted chocolate (broken into pieces and melted in a double-boiler, then cooled slightly)

Coffee buttercream:

 Beat in 1tbsp coffee powder blended with 1tbsp hot water to the butter, vanilla and salt until creamy and then add the sugar. Add cream only if necessary.