tag:blogger.com,1999:blog-9840181610998007562024-03-13T07:08:43.663+05:30The cooks collection | To Tickle Your Tastebuds!A Vegetarian delight!Ramya Kiranhttp://www.blogger.com/profile/06667321220324914950noreply@blogger.comBlogger155125tag:blogger.com,1999:blog-984018161099800756.post-39772099048317629512012-01-16T12:00:00.000+05:302012-01-16T12:00:02.825+05:30Vanilla Banana Caramel Flans<div class="separator" style="clear: both; text-align: center;">
<a href="http://i602.photobucket.com/albums/tt109/ramya6981/vanillabananacaramelflans.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://i602.photobucket.com/albums/tt109/ramya6981/vanillabananacaramelflans.jpg" width="440" /></a></div>
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<br />
I recently bought this book <a href="http://www.flipkart.com/books/0761130357?_l=CjBrRcwxOtEruK3Rz93zIA--&_r=zL3ircM3wLTRobMPSSk9Eg--&ref=319e352a-b25a-4eda-a6a4-db322b172ffd">Small Batch Baking</a> and i"m already in love with it. Thanks to Debby for such a wonderful book. I've already tried most of the recipes from the book with lovely results. This book serves for just 1 or 2 people, just small portions of baked goods. Have you ever tried to measure one teaspoon of an egg or even halve an egg?? This book does and the results are just perfect. It satisfies the sweet tooth cravings along with saving those large batches of goodies which either gets distributed to neighbors or you end up eating most of it. Perfect for small households, or just whipping up something for the kids when they come home from school. This book delivers small yield recipes for all types of baking.<br />
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And now about the flan, this flan is creamy and caramely. Instead of using a full fat cream, this recipe uses half-an-half, i.e., a mixture of one part milk and one part cream. The banana puree adds richness and taste. The flavor is astonishingly intense and makes a sophisticated dessert. Debby says garnish the plate with slices of caramelized banana: cut one or two bananas into long diagonal slices and toss them with a bit of lemon juice. Arrange them on a baking sheet, sprinkle with light brown sugar, and broil or grill until the sugar melts; it will take about one minute.<br />
<i><br /></i><br />
<i>Makes 2 flans ; Serves 2</i><br />
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<b>Ingredients:</b><br />
<br />
<ul>
<li>1/2 cup plus 3 tablespoons sugar</li>
<li>1 very ripe banana <i>(i used a small one</i>)</li>
<li>1/2 teaspoon fresh lemon juice</li>
<li>3/4 cup half-and-half (<span style="background-color: white; font-size: 13px; line-height: 19px;"><i><span style="font-family: Georgia, 'Times New Roman', serif;">mixture of one part milk</span></i></span><span style="background-color: white; font-size: 13px; line-height: 19px;"><i><span style="font-family: Georgia, 'Times New Roman', serif;"> to one part cream</span></i><span style="font-family: sans-serif;">)</span></span></li>
<li>2 large eggs</li>
<li>Yolk of 1 large egg</li>
<li>1 teaspoon pure vanilla extract</li>
<li>Boiling water, for the baking dish</li>
</ul>
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<br />
PANS REQUIRED:<br />
<br />
<ul>
<li>Two 1-cup souffle dishes or ramekins</li>
<li>1 baking pan</li>
</ul>
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<br />
<b>Method:</b><br />
1. Place a rack in the center of the oven and preheat the oven to 325 deg F (160 deg C). Set aside a baking pan that will hold the souffle dishes. Place a fine-mesh sieve over a medium-size mixing bowl, and set aside.<br />
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2. Pour 1/3 cup of water into a small saucepan, add 1/2 cup of sugar, and bring to a boil over medium-high heat, stirring constantly until the sugar dissolves. Then boil, without stirring, until the color turns golden, 2 to 3 minutes. Reduce the heat to low and continue cooking until the color is a medium golden amber, 1 to 2 minutes.<br />
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3. Immediately remove the saucepan from the heat and spoon 11/2 tablespoons of the caramel into each souffle dish. Reserve the remaining in the saucepan. Set the souffle dishes aside.<br />
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4. Peel the banana and slice it into the saucepan. Add the lemon juice and mash the banana, caramel and lemon juice together with a potato masher or a pastry blender. Add the half-and-half and the remaining 3 tablespoons of sugar. Place the pan over medium high heat and bring the mixture to a boil. Cover the saucepan, reduce the heat, and simmer until the banana is cooked, 1 minute. Then remove the pan from the heat and strain the mixture through the sieve, pressing down hard on the banana to extract as much pulp as possible. Scrap off the pulp clinging to the bottom of the sieve and add it to the custard mixture in the bowl.<br />
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5. Whisk the eggs, egg yolk, and vanilla into the custard mixture, and pour the mixture evenly over the caramel in the souffle dishes, dividing it evenly between them. Place the souffle dishes in the baking pan and pour boiling water into the pan to reach halfway up the sides of the souffle dishes. Place the baking pan in the oven and bake the flans until the centers are set, 25 to 30 minutes.<br />
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6. Remove the baking pan from the oven and carefully lift the souffle dishes from the pan with a metal spatula. Let the flans cool completely on a wire rack. Then cover them with plastic wrap and refrigerate until well chilled, 6 hours or overnight.<br />
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7. To serve, run a small sharp knife around the inside of the souffle dishes to loosen the flans. Cover a souffle dish with a dessert plate, and quickly invert the flans onto the plate. Pour the caramel mixture remaining in the souffle dish over the flan. Repeat with the second flan. Serve immediately.<br />
<br />Ramya Kiranhttp://www.blogger.com/profile/06667321220324914950noreply@blogger.com11Bengaluru, Karnataka, India12.9715987 77.594562712.724026199999999 77.2787057 13.2191712 77.910419699999991tag:blogger.com,1999:blog-984018161099800756.post-6574117790541220312012-01-10T21:18:00.001+05:302012-01-10T21:18:54.624+05:30Nutella Fudge Brownies<div class="separator" style="clear: both; text-align: center;">
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These small bites are just not enough to satisfy your sweet buds. You'll surely be asking for more and 12 minis will be just gone in minutes. These brownie bites are just made with using 4 ingredients and can be whipped in just 2 minutes. These brownies are fudgy in texture and not too sweet, just perfect for me and the nuts on top get roasted as they bake and give a wonderful crunch. You'll need mini muffin cups or pan for the recipe. If you are in Bangalore, India you can get these mini muffin cups in <a href="http://www.generalfoodadditives.com/">General Food Additives</a>.<br />
Here goes the recipe...<br />
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<i>Recipe Adapted from </i><span style="background-color: white; color: #111111; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; text-align: left;"><i><b>Desserts 4 Today: Flavorful Desserts with Just Four Ingredients</b> (<a href="http://www.amazon.com/dp/1600852947/ref=rdr_ext_tmb">USA</a> |<a href="http://www.flipkart.com/books/1600852947?_l=rNOfRA_2s1pRNn46QI4BxA--&_r=+W8ysvMHzmtbQDBqqFZnhA--&ref=40d0971a-b077-4740-9c57-8c76a389c7c8">India</a>)</i></span><br />
<i><br /></i><br />
<i>Makes 12 Brownies</i><br />
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<b>Ingredients:</b><br />
<br />
<ul>
<li>1/2 cup Nutella Spread </li>
<li>1 Large Egg</li>
<li>5 Tablespoons all-purpose flour</li>
<li>1/4 cup hazelnuts, chopped ( i have used walnuts, can use almonds too)</li>
</ul>
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<b>Method:</b><br />
<br />
<div class="instructions" style="background-color: white; color: #111111; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;">
<ol style="list-style-position: outside; margin-bottom: 10px; margin-left: 30px; margin-right: 0px; margin-top: 10px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li class="instruction" style="list-style-position: inherit; list-style-type: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 2px;">Heat the oven to 350 degrees. Line a 12-cup mini muffin pan with paper or foil liners.</li>
<li class="instruction" style="list-style-position: inherit; list-style-type: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 2px;">Put the Nutella and egg in a medium bowl and whisk until smooth and well blended. Add the flour and whisk until blended.</li>
<li class="instruction" style="list-style-position: inherit; list-style-type: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 2px;">Spoon the batter into the prepared muffin tins (about 3/4 full) and sprinkle with the chopped hazelnuts.</li>
<li class="instruction" style="list-style-position: inherit; list-style-type: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 2px; padding-left: 0px; padding-right: 0px; padding-top: 2px;">Bake until a pick comes out with wet, gooey crumbs, 11 to 12 minutes. Set on a rack to cool completely. Serve immediately or cover and store at room temperature for up to 3 days.</li>
</ol>
</div>
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<span style="font-size: 14px;"><b>Switch-Ins:</b></span>
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<span style="font-size: 14px;">In place of the hazelnuts, switch in one of the following:</span><br style="font-size: 14px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /><span style="font-size: 14px;">* ground cinnamon, 1/4 teaspoon (add with the flour)</span><br style="font-size: 14px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /><span style="font-size: 14px;">* peanuts, chopped, 1/4 cup</span></div>
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</div>Ramya Kiranhttp://www.blogger.com/profile/06667321220324914950noreply@blogger.com7tag:blogger.com,1999:blog-984018161099800756.post-2637504573577647992011-12-19T13:17:00.000+05:302013-10-22T00:43:26.189+05:30Bread Khova Burfi<div class="separator" style="clear: both; text-align: center;">
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This is one dessert that is sure to please everyone. Its rich, chewy and the slight crunch from the dry fruits is just yumm.. I'm sure people would simply start guessing the ingredients in this burfi without any clue that bread could be the major ingredient. Recently i had been to my aunts place and she gave me this sweet. The moment i tasted it, i instantly fell in love with it and asked her for the recipe. It was another aunt who has given her the sweet. I am thankful to her for passing on her recipe and for the detailed instructions she gave me for making this yummy dessert.<br />
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<a href="http://i602.photobucket.com/albums/tt109/ramya6981/burfi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" src="http://i602.photobucket.com/albums/tt109/ramya6981/burfi.jpg" width="640" /></a></div>
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<a href="http://en.wikipedia.org/wiki/Khoa">Khova</a>, which is also called Khoya, Mawa or Khoa which is used in most of the Indian desserts also contributes to the taste of this burfi. This is the first time i've used khoya in my dessert and was pleased with the result. It transforms the taste completely. Bread gives the body or the structure to the dessert and khoya brings the flavor out of it. Khoya is available in any Indian grocery stores or can be even prepared at <a href="http://zaiqa.net/?p=3146">home</a>.<br />
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Here goes the recipe...<br />
<b><br /></b>
<b>Ingredients:</b><br />
<br />
<ul>
<li>1 pound ( approx. 500 gms) soft sweet bread</li>
<li>200 gms khova</li>
<li>325 gms sugar</li>
<li>2 tbsps ghee (clarified butter)</li>
<li>few chopped dry fruits as per your taste(i used just cashews and raisins, you can use walnuts, almond too)</li>
</ul>
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<br />
<b>Equipment:</b><br />
<br />
<ul>
<li>1 thick deep saucepan</li>
<li>2 flat griddle (tawa)</li>
<li>1 spatula</li>
</ul>
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<br />
<b>Method:</b><br />
<br />
<ol>
<li>Crumble the bread with your hands along with the crust into very tiny pieces. Crumble the khova.</li>
<li>Combine crumbled bread, khova and sugar. Transfer the mixture into the saucepan and on a medium heat, keep stirring the mixture till it all comes together into a solid mass. Add ghee and give it a stir.</li>
<li>Now take out the thick mixture from the saucepan and transfer it onto the griddle. Flatten the bread, khova mixture using a thick plastic sheet or if you are daring, you can use your hands. </li>
<li>Spread the mixture entirely over the griddle. Sprinkle the dry fruits all over the griddle and press them a little bit into the mixture. And on a slow flame roast the flattened mixture for few minutes till the surface turns golden brown. </li>
<li>Now you need the flip the mixture and roast the other side too. To do this take another flat griddle and place it frying side down on top of the mixture and hold both handles of the griddle and turn it upside down. Now the dry fruits side mixture will get roasted. Place the new griddle with the mixture on the flame and roast it. </li>
<li>When both the sides gets roasted well. Remove from flame and allow it to cool completely. Don't worry if the burfi is still soft, it'll get slightly harder after it cools. Slice into desired shapes and serve.</li>
</ol>
Ramya Kiranhttp://www.blogger.com/profile/06667321220324914950noreply@blogger.com4tag:blogger.com,1999:blog-984018161099800756.post-89055566640027029312011-09-06T16:30:00.000+05:302011-12-16T20:16:38.390+05:30ApplesThere are thousands of varieties of apples in every types, shade of yellow, gold, red, green, ranging from sweet to tart and mealy to crisp. Unfortunately, as is often the case, growers have concentrated on just a few these are among the least interesting; probably the best of the widely grown varieties are McIntosh (even thats become very hard to find) and Golden Delicious. Of course, you'll find the most variety and most interesting apples at local orchards in the fall. And the good news is many apples will keep for weeks in a cool, dry spot, like a garage or basement.<br />
<br />
In general apples are divided into three categories; eating, cooking, and all purpose. The chart lists some of the most common and some not-so-common but worth seeking - apples with notes on flavor and texture, and category.<br />
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<a href="http://i602.photobucket.com/albums/tt109/ramya6981/Applevariety.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" height="300" src="http://i602.photobucket.com/albums/tt109/ramya6981/Applevariety.jpg" style="display: block; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center;" width="400" /></a><br />
<span style="font-weight: bold;">Buying and storing:</span><br />
All apples should be firm and heavy for their size; avoid any with soft spots. Those that ate less than perfectly firm are best suited for cooking. Store in a cool, dry place, or in the refrigerator for weeks, though some keep better than others. Almost all apple are harvested in the late summer and fall, but wholesalers keep the fruit in reduced-oxygen storage, where they remain in reasonably decent shape for months. But they deteriorate quickly when removed from these special storage conditions, so use apples quickly in winter and spring.<br />
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<span style="font-weight: bold;">Preparing:</span><br />
Rinse and take a bite or peel and cut. For peeling, start at the stem or flower end and work in latitudinal strips or around the circumference; a U-shaped peeler is best.<br />
For coring, you have several options. You can remove the core and leave the apple whole by digging into the stem end with a sturdy melon baller and removing it; this leaves the blossom end intact, a nice presentation for baked apples. Or you can buy a slicer-corer, which will cut the apple into six or eight slices around the core in one swift motion. Finally, you can quarter the apple and dig out each piece of the core with a pairing knife.<br />
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Apples brown quickly once peeled or cut; to prevent browning, drop them into acidulated water (one part lemon juice to about ten parts water) or white wine or toss with lemon or lime juice.<br />
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<span style="font-weight: bold;">Other fruit to substitute</span> : Pears<br />
<div>
<br /></div>
<div>
Check out few of my Apple recipes..</div>
<div>
<br /></div>
<div>
<a href="http://thecookscollection.blogspot.com/2008/06/milkmaid-recipes.html">Apple Crumble</a></div>
<div>
<a href="http://thecookscollection.blogspot.com/2009/06/apple-marzipan-galette.html">Apple Marzipan Galette</a></div>
<div>
<a href="http://thecookscollection.blogspot.com/2009/09/creamy-pumpkin-soup.html">Creamy Apple Pumpkin Soup</a></div>
<div>
<a href="http://thecookscollection.blogspot.com/2009/05/daring-bakers-apple-strudel.html">Apple Strudel (DB's)</a></div>
<div>
<a href="http://thecookscollection.blogspot.com/2009/03/french-apple-flan.html">French Apple Flan</a></div>
<div>
<a href="http://thecookscollection.blogspot.com/2010/07/frozen-apple-yogurt.html">Frozen Apple Yogurt</a></div>
<div>
<a href="http://thecookscollection.blogspot.com/2009/07/apple-jam.html">Apple Jam</a></div>
<div>
<br /></div>Ramya Kiranhttp://www.blogger.com/profile/06667321220324914950noreply@blogger.com0tag:blogger.com,1999:blog-984018161099800756.post-3811615604192726022011-02-15T17:30:00.000+05:302011-02-15T17:30:05.168+05:30Sweet-Hot Spiced PecansBelieve me, these sweet -hot spiced pecans are very addictive and vegan too. It is crunchy, sweet, spicy and a little salty. Altogether a wonderful crunchy snack. It can be served as a great evening snack with a sip of coffee or can even be wrapped and be sent as gifts. You can easily double the batch and make more if you wish. Trust me, no one can eat just one. <br />
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<a href="http://i602.photobucket.com/albums/tt109/ramya6981/pecans.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://i602.photobucket.com/albums/tt109/ramya6981/pecans.jpg" style="cursor: hand; cursor: pointer; display: block; height: 700px; margin: 0px auto 10px; text-align: center; width: 471px;" /></a><br />
Recipe adapted from <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=633348&adsqs=">Myrecipes</a><br />
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<span style="font-style: italic;">Yield: Makes about 2 cups</span><br />
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<span style="font-weight: bold;">Ingredients:</span><br />
1/3 cup sugar<br />
3/4 teaspoon cayenne<br />
1/2 teaspoon salt<br />
1/2 teaspoon ground coriander<br />
1/4 teaspoon ground cinnamon<br />
1/8 teaspoon ground allspice<br />
2 teaspoons ground flaxseed or 1 large egg white<br />
2 tablespoons water<br />
2 teaspoons vegetable oil<br />
2 cups pecans<br />
<br />
<span style="font-weight: bold;">Preparation:</span><br />
1. In a bowl, mix sugar, cayenne, salt, ground coriander, ground cinnamon, and ground allspice. Whisk together the ground flaxseed, water and oil (Alternately whisk 1 egg white and vegetable oil. <br />
<br />
2. In a large bowl take 2 cups of pecan halves. Add in the flaxseed mixture and stir to coat the pecans. Now add the sugar and spices and mix well to coat well.<br />
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3. Spread nuts in a single layer in an oiled nonstick baking sheet or simply lay a parchment paper over a baking sheet. Bake in a 300°F OR 150°C regular or convection oven, stirring occasionally, until nuts are crisp and lightly browned, about 20 to 25 minutes.<br />
<br />
4. Let cool about 5 minutes, then use a wide spatula to loosen nuts from pan; cool completely. Serve or store airtight at room temperature up to 2 weeks.Ramya Kiranhttp://www.blogger.com/profile/06667321220324914950noreply@blogger.com2tag:blogger.com,1999:blog-984018161099800756.post-81339253594496026702011-02-08T17:30:00.000+05:302011-02-08T17:30:05.817+05:30Kodbale - Spicy Carom Flavored RingsKodubale is one of the popular snacks in South India. "KODU" means Horn (like that of a cow) and "BALE" means Bangle. These are named based on their shape. These kodubales are crunchy, hot and tasty. This recipe is slightly different from most of the other kodubale recipes, as i use fine semolina here instead of rice flour which is most commonly used. I suggest you use the finest quality of semolina here. They give a wonderful taste and the initial stage where you grind the coconut, dalia, carom and cumin seeds itself will give you the aroma of the final product. <br />
<br />
<a href="http://i602.photobucket.com/albums/tt109/ramya6981/kodbale1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://i602.photobucket.com/albums/tt109/ramya6981/kodbale1.jpg" style="cursor: hand; cursor: pointer; display: block; height: 700px; margin: 0px auto 10px; text-align: center; width: 470.77px;" /></a><br />
<a href="http://i602.photobucket.com/albums/tt109/ramya6981/kodbale.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://i602.photobucket.com/albums/tt109/ramya6981/kodbale.jpg" style="cursor: hand; cursor: pointer; display: block; height: 403.5px; margin: 0px auto 10px; text-align: center; width: 600px;" /></a><br />
<span style="font-weight: bold;">Ingredients:</span><br />
<br />
2 cups fine semolina<br />
1/4 cup desiccated coconut or dry coconut, grated<br />
1/4 cup kadale or Dalia<br />
1/4 tsp asafoetida or hing<br />
1/2 tsp salt<br />
1/4 tsp carom seeds<br />
1/4 tsp jeera<br />
2 1/2 tbsps chilli powder (can reduce according to your preference)<br />
1/4 cup hot oil + oil for deep frying (preferably sunflower oil)<br />
<br />
<span style="font-weight: bold;">Directions:</span><br />
<br />
Grind together the coconut, dalia, asafoetida, carom seeds and jeera to form a smooth powder.<br />
<br />
Combine the ground powder, fine semolina and hot oil and mix well. Add chilli <br />
powder, salt and combine well. Now add enough water to make a soft dough. <br />
<br />
Take about a teaspoon of the dough and roll it on a wooden board with your fingers to form a thin long cylinder, about 4 inches long and thickness of about your little finger. Slowly turn around both the ends together and join them to form a circle (like a bangle) with your thumb and fore finger. Do the same with the remaining dough.<br />
<br />
Heat oil on a low to medium heat. Do not over heat the oil or the kodubales would turn raw from inside. Deep fry these roundels of dough. You can add 5 to 10 roundels together depending on the pan you are using. Fry them for 5 to 10 minutes each batch till they turn slightly reddish brown.<br />
Let them cool to take a bite to see if the the kodbales have fried well and they are crispy from in to out. <br />
<br />
Enjoy these spicy, crunchy kodbales as an evening snack with a hot cup of coffee.Ramya Kiranhttp://www.blogger.com/profile/06667321220324914950noreply@blogger.com7tag:blogger.com,1999:blog-984018161099800756.post-67101356161373942982011-01-27T15:03:00.000+05:302011-01-27T15:03:37.279+05:30Daring Bakers : Biscuit Joconde Imprime/Entremet<span class="Apple-style-span" style="color: #783f04;">The January 2011 Daring Bakers’ challenge was hosted by <a href="http://thedaringkitchen.com/users/Astheroshe">Astheroshe</a> of the blog <a href="http://astheroshe-accro.blogspot.com/">accro</a>. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i602.photobucket.com/albums/tt109/ramya6981/jacondecake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="700" src="http://i602.photobucket.com/albums/tt109/ramya6981/jacondecake.jpg" width="468.125" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i602.photobucket.com/albums/tt109/ramya6981/cake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="401.25" src="http://i602.photobucket.com/albums/tt109/ramya6981/cake1.jpg" width="600" /></a></div><br />
Joconde imprime /entremets. A joconde imprime (French Baking term) is a decorative design baked into a light sponge cake providing an elegant finish to desserts/torts/entremets/ formed in ring molds. A joconde batter is used because it bakes into a moist, flexible cake. The cake batter may be tinted or marbleized for a further decorative effect.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i602.photobucket.com/albums/tt109/ramya6981/cake3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="700" src="http://i602.photobucket.com/albums/tt109/ramya6981/cake3.jpg" width="468.125" /></a></div><br />
This Joconde/spongecake requires attentive baking so that it remains flexible to easily conform to the molds. If under baked it will stick to the baking mat. It over baked it will dry out and crack. Once cooled, the sponge may be cut into strips to line any shape ring mold.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i602.photobucket.com/albums/tt109/ramya6981/cake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="401.25" src="http://i602.photobucket.com/albums/tt109/ramya6981/cake2.jpg" width="600" /></a></div>Entremets (French baking term)- an ornate dessert with many different layers of cake and pastry creams in a mold, usually served cold. Think Trifle in a mold vs. a glass bowl.<br />
<br />
<b>Equipment required:</b><br />
<br />
Silpat or a silicon baking mat<br />
½ baking sheets or a 13” x 18” jelly roll sheet (rimmed baking sheet)<br />
Mixer (optional)<br />
Bowls<br />
Knives<br />
Offset spatula<br />
Regular spatula<br />
Pastry comb (optional)<br />
Rulers<br />
Spring form pan<br />
Biscuit cutter (or ring mold, or cut PVC pipe, or whatever else you can think of to use as a mold for individual desserts)<br />
Torte/entremets mold/Springform pan/ Trifle dish (for larger desserts)<br />
Cling wrap<br />
Parchment paper<br />
Gel, paste or liquid food coloring (optional)<br />
Joconde Sponge<br />
<br />
<b>YIELD:</b> Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan<br />
<br />
<b>Ingredients:</b><br />
¾ cup/ 180 ml/ 3oz/ 85g almond flour/meal - *You can also use hazelnut flour, just omit the butter <br />
½ cup plus 2 tablespoons/ 150 ml/ 2⅔ oz/ 75g confectioners' (icing) sugar<br />
¼ cup/ 60 ml/ 1 oz/ 25g cake flour *See note below<br />
3 large eggs - about 5⅓ oz/ 150g<br />
3 large egg whites - about 3 oz/ 90g<br />
2½ teaspoons/ 12½ ml/ ⅓ oz/ 10g white granulated sugar or superfine (caster) sugar<br />
2 tablespoons/ 30 ml/ 1oz / 30g unsalted butter, melted<br />
<br />
*Note: How to make cake flour: http://www.joythebaker.com/blog/2009/09/how-to-make-cake-flour/<br />
<br />
<b>Directions:</b><br />
<br />
1. In a clean mixing bowl whip the egg whites and white granulated sugar to firm, glossy peeks. Reserve in a separate clean bowl to use later.<br />
2. Sift almond flour, confectioner’s sugar, cake flour. (This can be done into your dirty egg white bowl)<br />
3. On medium speed, add the eggs a little at a time. Mix well after each addition. Mix until smooth and light. (If using a stand mixer use blade attachment. If hand held a whisk attachment is fine, or by hand. )<br />
4. Fold in one third reserved whipped egg whites to almond mixture to lighten the batter. Fold in remaining whipped egg whites. Do not over mix.<br />
5. Fold in melted butter.<br />
6. Reserve batter to be used later.<br />
<br />
<br />
<b>Patterned Joconde-Décor Paste</b><br />
<br />
<b>YIELD</b>: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan<br />
<br />
<b>Ingredients</b><br />
14 tablespoons/ 210ml/ 7oz/ 200g unsalted butter, softened<br />
1½ cups plus1½ tablespoons/ 385ml/ 7oz/ 200g Confectioners' (icing) sugar<br />
7 large egg whites - about 7 oz / 200g<br />
1¾ cup/ 420ml/ 7¾ oz/ 220g cake flour<br />
Food coloring gel, paste or liquid<br />
<br />
COCOA Décor Paste Variation: Reduce cake flour to 6 oz / 170g. Add 2 oz/ 60 g cocoa powder. Sift the flour and cocoa powder together before adding to creamed mixture.<br />
<br />
<b>Directions:</b><br />
<br />
1. Cream butter and sugar until light and fluffy (use stand mixer with blade, hand held mixer, or by hand)<br />
2. Gradually add egg whites. Beat continuously.<br />
3. Fold in sifted flour.<br />
4. Tint batter with coloring to desired color, if not making cocoa variation.<br />
<br />
<b>Preparing the Joconde- How to make the pattern:</b><br />
<br />
1. Spread a thin even layer of décor paste approximately 1/4 inch (5 millimeter) thick onto silicone baking mat with a spatula, or flat knife. Place mat on an upside down baking sheet. The upside down sheet makes spreading easier with no lip from the pan.<br />
2. Pattern the décor paste – Here is where you can be creative. Make horizontal /vertical lines (you can use a knife, spatula, cake/pastry comb). Squiggles with your fingers, zig zags, wood grains. Be creative whatever you have at home to make a design can be used. OR use a piping bag. Pipe letters, or polka dots, or a piped design. If you do not have a piping bag. Fill a ziplock bag and snip off corner for a homemade version of one.<br />
3. Slide the baking sheet with paste into the freezer. Freeze hard. Approx 15 minutes.<br />
4. Remove from freezer. Quickly pour the Joconde batter over the design. Spread evenly to completely cover the pattern of the Décor paste.<br />
5. Bake at 475ºF /250ºC until the joconde bounces back when slightly pressed, approx. 15 minutes. You can bake it as is on the upside down pan. Yes, it is a very quick bake, so watch carefully.<br />
6. Cool. Do not leave too long, or you will have difficulty removing it from mat.<br />
7. Flip cooled cake on to a powdered sugared parchment paper. Remove silpat. Cake should be right side up, and pattern showing! (The powdered sugar helps the cake from sticking when cutting.)<br />
<br />
<br />
<b>Preparing the Jaconde for Molding:</b><br />
<br />
Video: MUST WATCH THIS. This is a very good demo of the joconde and filling the entremets:<br />
http://www.youtube.com/watch?v=ca4eLDok-4Q<br />
<br />
1. Trim the cake of any dark crispy edges. You should have a nice rectangle shape.<br />
2. Decide how thick you want your “Joconde wrapper”. Traditionally, it is ½ the height of your mold. This is done so more layers of the plated dessert can be shown. However, you can make it the full height.<br />
3. Once your height is measured, then you can cut the cake into equal strips, of height and length. (Use a very sharp paring knife and ruler.)<br />
4. Make sure your strips are cut cleanly and ends are cut perfectly straight. Press the cake strips inside of the mold, decorative side facing out. Once wrapped inside the mold, overlap your ends slightly. You want your Joconde to fit very tightly pressed up to the sides of the mold. Then gently push and press the ends to meet together to make a seamless cake. The cake is very flexible so you can push it into place. You can use more than one piece to “wrap “your mold, if one cut piece is not long enough.<br />
5. The mold is done, and ready to fill.<br />
<br />
*Note: If not ready to use. Lay cake kept whole or already cut into strips, on a flat surface, wrap in parchment and several layers of cling wrap and freeze.<br />
<br />
<b>Entremet- Filling</b><br />
<br />
It is nice to have a completed dessert so you can unmold and see the Joconde working. Fill with anything you desire. Layers of different flavors and textures! However, it needs to be something cold that will not fall apart when unmolded.<br />
<br />
Half of my Cake was filled with French Pastry Cream and another half with <a href="http://thecookscollection.blogspot.com/2009/06/strawberry-mousse-blogs-first.html">Strawberry Mousse</a>.<br />
<br />
<b>French Pastry Cream</b><br />
<br />
<b>Ingredients:</b><br />
350ml milk<br />
17 gm / 1 tsp sugar, for the milk<br />
27 gm corn starch<br />
70 gm sugar<br />
55 gm egg yolk<br />
35 gm butter<br />
250 gm freshly whipped cream<br />
6 gm agar agar or gelatin<br />
<br />
<b>Method:</b><br />
1. Boil the milk and sugar in a saucepan.<br />
2. Next in a bowl mix the yolks, corn starch and sugar ill it becomes white.<br />
3. Then pour half the boiling milk into the bowl and mix well. Now pour this into the saucepan and heat until it thickens.<br />
4. Take the pan off the heat and add butter.<br />
5. Mix agar agar into the above mixture.<br />
6. Cool the mixture and mix with the whipped cream and fill into the round shaped prepared biscuit.<br />
<br />
<b>Suggestions:</b><br />
Mousses, pastry creams, Bavarian creams, cheesecakes, puddings, curds, jams, cookie bases, more cake (bake off the remaining sponge and cut to layer inside), nuts, Dacquoise, fresh fruit, chocolates, gelee.Ramya Kiranhttp://www.blogger.com/profile/06667321220324914950noreply@blogger.com9tag:blogger.com,1999:blog-984018161099800756.post-9755662466337736562011-01-16T15:45:00.000+05:302011-01-16T15:45:55.392+05:30Tapioca Pudding ( Sabakki Paayasam)Sabakki Paayasam is basically a Kheer or Pudding made out of tapioca pearls or sago. This dessert is perfect finish for any meal. It has a lovely creamy texture flavored with cardamom and saffron and crushed almonds to give a wonderful crunch feel.. Its been one of my favorite childhood dessert!<br />
<br />
<a href="http://i602.photobucket.com/albums/tt109/ramya6981/Sabakkipayasa.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://i602.photobucket.com/albums/tt109/ramya6981/Sabakkipayasa.jpg" style="cursor: hand; cursor: pointer; display: block; height: 404px; margin: 0px auto 10px; text-align: center; width: 600px;" /></a><span style="font-weight: bold;">You'll need the following ingredients..</span><br />
<br />
1/4 cup Sabakki or Tapioca pearls<br />
1/2 tin Sweetened Condensed milk <br />
1/4 tsp Cardamom powder<br />
pinch of saffron<br />
A handful of crushed Almonds<br />
<br />
<span style="font-weight: bold;">Directions:</span><br />
<br />
In a large pan, fry Tapioca pearls with a teaspoon of ghee( thats optional, its just to give a little aroma) for about 2 minutes on high flame, just to warm it up a little bit.<br />
<br />
Pour about 300ml of water and cook on medium to high flame with constant stirring every couple of minutes. Keep adding water if the water gets dried up. It'll take about 15 to 20 minutes. Be patient and make sure the entire pearl gets transparent. See that the white part of the pearls disappears. Thats when the tapioca is cooked. <br />
<br />
Now add the Sweetened condensed milk along with saffron and cardamom powder and let it come to a boil. You can add a little milk to get the right consistency. And you can even substitute sugar for condensed milk and add more milk instead.<br />
<br />
After it has reached the right consistency, take it off the heat and let it cool a little bit.<br />
<br />
Serve warm ,cold, or chilled topped with crushed almonds. <br />
<br />
Enjoy!Ramya Kiranhttp://www.blogger.com/profile/06667321220324914950noreply@blogger.com3tag:blogger.com,1999:blog-984018161099800756.post-57138745618118407562010-09-27T15:53:00.000+05:302010-09-27T15:53:15.945+05:30Daring Bakers Challenge - Sugar Cookies<div class="separator" style="clear: both; text-align: center;"><a href="http://i602.photobucket.com/albums/tt109/ramya6981/cookies3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="403.1" src="http://i602.photobucket.com/albums/tt109/ramya6981/cookies3.jpg" width="600" /></a></div><br />
<span class="Apple-style-span" style="color: #783f04;"><b>The September 2010 Daring Bakers’ challenge was hosted by Mandy of “What the Fruitcake?!” Mandy challenged everyone to make Decorated Sugar Cookies based on recipes from Peggy Porschen and The Joy of Baking.</b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i602.photobucket.com/albums/tt109/ramya6981/cookies6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="500" src="http://i602.photobucket.com/albums/tt109/ramya6981/cookies6.jpg" width="484.375" /></a></div><br />
<b>Preparation Time</b><br />
30 minutes: Making dough & rolling<br />
1 hour min: Refrigeration<br />
8-15 minutes: Baking per tray depending on size of cookies<br />
<br />
<b>Equipment Required</b><br />
- Parchment paper<br />
- Rolling pin<br />
- 5mm guide sticks (optional)<br />
- Cookie cutters or sharp knife<br />
- Baking trays<br />
- Wire cooling rack<br />
- Spatulas<br />
- Mixing bowls<br />
- Measuring cups/spoons or weighing scale<br />
- Sieve<br />
- Icing bags / Parchment Cones<br />
- Sizes 1 to 5 plain icing tips (2 and 4 being the most common to use)<br />
- Star icing tips (optional)<br />
- Couplers (optional)<br />
- Toothpicks<br />
- Elastic bands<br />
<br />
<br />
<b>Basic Sugar Cookies:</b><br />
Makes Approximately 36x 10cm / 4" Cookies<br />
<br />
200g / 7oz / ½ cup + 6 Tbsp Unsalted Butter, at room temperature<br />
400g / 14oz / 3 cups + 3 Tbsp All Purpose / Plain Flour<br />
200g / 7oz / 1 cup Caster Sugar / Superfine Sugar<br />
1 Large Egg, lightly beaten<br />
5ml / 1 tsp Vanilla Extract / Or seeds from 1 vanilla bean<br />
<br />
<b>Directions</b><br />
• Cream together the butter, sugar and any flavourings you’re using. Beat until just becoming<br />
creamy in texture.<br />
• <b>Tip</b>: Don’t over mix otherwise you’ll incorporate too much air and the cookies will spread during<br />
baking, losing their shape.<br />
• Beat in the egg until well combined, make sure to scrape down the sides of the bowl.<br />
Add the sifted flour and mix on low until a non sticky dough forms.<br />
• Knead into a ball and divide into 2 or 3 pieces.<br />
• Roll out each portion between parchment paper to a thickness of about 5mm/1/5 inch (0.2 inch)<br />
• Refrigerate for a minimum of 30mins.<br />
• <b>Tip</b>: Recipes commonly just wrap the whole ball of dough in clingwrap and then refrigerate it for an<br />
hour or overnight, but by rolling the dough between parchment, this shortens the chilling time and<br />
then it’s also been rolled out while still soft making it easier and quicker.<br />
• Once chilled, peel off parchment and place dough on a lightly floured surface.<br />
• Cut out shapes with cookie cutters or a sharp knife.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i602.photobucket.com/albums/tt109/ramya6981/cookies1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="403.1" src="http://i602.photobucket.com/albums/tt109/ramya6981/cookies1.jpg" width="600" /></a></div>• Arrange shapes on parchment lined baking sheets and refrigerate for another 30mins to an hour.<br />
• <b>Tip</b>: It’s very important you chill them again otherwise they’ll spread while baking.<br />
• Re-roll scraps and follow the above process until all scraps are used up.<br />
• Preheat oven to 180°C (160°C Fan Assisted) / 350°F / Gas Mark 4.<br />
• Bake until golden around the edges, about 8-15mins depending on the size of the cookies<span class="Apple-style-span" style="color: #cc0000;">.(I baked in a convection oven for 15 minutes on a non-stick baking pan)</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i602.photobucket.com/albums/tt109/ramya6981/cookies2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="403.1" src="http://i602.photobucket.com/albums/tt109/ramya6981/cookies2.jpg" width="600" /></a></div>• <b>Tip</b>: Bake same sized cookies together otherwise mixing smaller with larger cookies could result in<br />
some cookies being baked before others are done.<br />
• <b>Tip</b>: Rotate baking sheets half way through baking if your oven bakes unevenly.<br />
• Leave to cool on cooling racks.<br />
• Once completely cooled, decorate as desired.<br />
• <b>Tip</b>: If wrapped in tinfoil/cling wrap or kept in airtight containers in a cool place, un-decorated<br />
cookies can last up to a month.<br />
<br />
<br />
<b>Royal Icing:</b><br />
<br />
315g – 375g / 11oz – 13oz / 2½ - 3 cups Icing / Confectioner’s / Powdered Sugar, unsifted<br />
2 Large Egg Whites<br />
10ml / 2 tsp Lemon Juice<br />
5ml / 1 tsp Almond Extract, optional<br />
<br />
<b>Directions:</b><br />
<br />
• Beat egg whites with lemon juice until combined.<br />
• <b>Tip</b>: It’s important that the bowls/spoons/spatulas and beaters you use are thoroughly cleaned and<br />
grease free.<br />
• Sift the icing sugar to remove lumps and add it to the egg whites.<br />
• <b>Tip</b>: There are 2 amounts of icing sugar listed, the lesser amount is good for a flooding consistency, and the larger amount is for outlining, but you can add even more for a much thicker consistency good for writing. If you add too much icing sugar or would like to make a thinner consistency, add very small amounts of water, a few drops at a time, until you reach the consistency you need.<br />
• Beat on low until combined and smooth.<br />
• Use immediately or keep in an airtight container.<br />
• <b>Tip:</b> Royal Icing starts to harden as soon as it’s in contact with air so make sure to cover containers with plastic wrap while not in use.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i602.photobucket.com/albums/tt109/ramya6981/cookies4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="403" src="http://i602.photobucket.com/albums/tt109/ramya6981/cookies4.jpg" width="600" /></a></div><br />
<br />
<b>General Baking Tips</b><br />
• When measuring by volume (cup) always shift/aerate your flour/icing sugar in the container/bag before measuring because it settles as it sits and so you end up with more flour/icing sugar in your cup. I do this by moving the ingredient around with a spoon, whisk or fork.<br />
• When measuring flour or icing sugar by volume (cup) never scoop the flour/icing sugar up with the cup otherwise you compress the contents and this can make a big difference in the amount you’re using. Rather, spoon the ingredient into the cup until level with the top.<br />
• When measuring baking powder or baking soda, always level off the top of the measuring spoon with something flat (like the back of a knife) as these ingredients need to be accurately measured.<br />
• When mixing your ingredients, always follow the recipe instructions, especially when it comes to beating in eggs and flour, so if it specifies to mix until just combined or to beat for 4 minutes, follow the instructions to get best results.<br />
• Unless otherwise specified, always have your ingredients at room temperature.<br />
• It’s always best to invest in an oven thermometer so that you know exactly the temperature you’re baking at then you can also find out if you have cold or hot spots in your oven.<br />
• If you need to rotate your trays midst baking, always allow at least half the baking time to lapse before opening your oven to move baking trays around, this allows time for your baked goods to form a good structure so that they won’t flop.<br />
<br />
<b>General Royal Icing Tips</b><br />
• Keep a damp cloth handy while decorating your cookies so that if you’re switching between different icing bags, you can keep the tips covered with the damp cloth so that the icing doesn’t dry and clog them.<br />
• If your icing tips do clog, use a toothpick or pin to unclog them.<br />
• Always pipe a little bit of royal icing onto a board/paper towel before you begin to make sure there are no air bubbles.<br />
• Remember to always cover bowls containing royal icing wither cling wrap, a damp cloth or sealable lid so that the surface doesn’t dry.<br />
• Don’t store anything decorated with royal icing in the fridge otherwise the royal icing will<br />
become tacky.<br />
<br />
<b><span class="Apple-style-span" style="color: #e06666;">VERDICT:</span></b><br />
1.The cookies tasted great as it is without the icing. With icing, i felt the cookies tasted more sweet.<br />
2. As a whole, it was a lovely challenge. My daughter (3 years old) assisted me in making the cookies and decorating it. It was a lovely experience.<br />
3. I will surely be making it again.Ramya Kiranhttp://www.blogger.com/profile/06667321220324914950noreply@blogger.com10tag:blogger.com,1999:blog-984018161099800756.post-21132458784324629702010-09-19T01:18:00.000+05:302010-09-19T01:18:40.071+05:30Ginger Spiced BrowniesThis is one of the best homemade brownies i have ever had. Ginger with chocolate is a delicious taste sensation. Here good bittersweet chocolate flavored with pieces of candied ginger is used in a chocolate brownie mixture. Just a hint of spice, plus deliciously tangy soured cream, makes these brownies extra special. The texture of this brownie is dense, fudgy and moist. You just cant stop for one!! Now go-ahead and make them yourself..<br />
<br />
<a href="http://i602.photobucket.com/albums/tt109/ramya6981/Gingerspicedbrownies.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://i602.photobucket.com/albums/tt109/ramya6981/Gingerspicedbrownies.jpg" style="cursor: hand; cursor: pointer; display: block; height: 800px; margin: 0px auto 10px; text-align: center; width: 538.28px;" /></a><br />
<br />
<br />
<i>Makes 20</i><br />
<br />
<b>Ingredients:</b><br />
<br />
200 g, 7 oz. good milk chocolate<br />
100 g, 7 tablespoons butter<br />
4 eggs<br />
1 cup sugar, granulated or superfine<br />
3/4 cup all-purpose flour<br />
1/4 teaspoon ground cinnamon<br />
1/2 teaspoon ground ginger<br />
3 tablespoons soured cream *can substitute with full fat yogurt<br />
50 g bittersweet chocolate with candied ginger pieces, chopped (if you cant find them, just add 30 g of choc and 20 g of candied ginger ,separately chopped)<br />
<br />
<i>a brownie pan, 8 x 10 inches, greased and base lined</i><br />
<br />
<b>Directions:</b><br />
<br />
Preheat the oven to 350 deg F. Break up the 7 oz milk chocolate and put it in a heatproof mixing bowl with butter. Set the bowl over a saucepan of steaming water and melt gently, stirring frequently. Remove the bowl from the saucepan and leave to cool until needed.<br />
<br />
Put the eggs and sugar into the bowl of an electric mixer or a hand mixer until very thick and mousse-like. Whisk in the melted chocolate mixture.<br />
<br />
Sift the flour and spices into the bowl and stir in. Mix in the soured cream followed by the chopped chocolate with ginger. Transfer to the prepared pan and spread evenly.<br />
<br />
Bake in a preheat oven for about 25 minutes or until a skewer inserted halfway between the sides and the center comes out just clean. Remove the pan from the oven.<br />
<br />
Leave to cool before carefully removing from the pan and cutting into pieces. Store in an airtight container and eat within 5 days.Ramya Kiranhttp://www.blogger.com/profile/06667321220324914950noreply@blogger.com2tag:blogger.com,1999:blog-984018161099800756.post-40821237881920452822010-09-11T17:24:00.000+05:302010-09-11T17:24:02.938+05:30Maple, Pecan & White Chocolate MuffinsMaple syrup adds a lovely caramel flavor to these muffins. These muffins have a soft crumb and goes well with the crunchiness of the pecans and the feel of the soft sweet touch of white chocolate.<br />
<br />
<a href="http://i602.photobucket.com/albums/tt109/ramya6981/Maplepecanandwhitechocomuffins.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://i602.photobucket.com/albums/tt109/ramya6981/Maplepecanandwhitechocomuffins.jpg" style="display: block; height: 700px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 469.5px;" /></a><br />
<br />
Makes 12 muffins<br />
<br />
<span style="font-weight: bold;">Ingredients:</span><br />
<br />
300 g (10 oz) self-raising flour<br />
1 teaspoon baking powder<br />
125 g (4 oz) soft brown sugar<br />
1 egg<br />
50 ml (2 fl oz ) maple syrup<br />
250 ml (8 fl oz) milk<br />
5o g (2 oz) unsalted butter, melted<br />
125 g (14 oz) white chocolate, chopped or white chocolate chips<br />
75 g (3 oz) pecan nuts, coarsely chopped<br />
<br />
to decorate<br />
chopped pecans<br />
chopped white chocolate<br />
<br />
<span style="font-weight: bold;">Method:</span><br />
Sift the flour and baking powder into a bowl and stir in the sugar.<br />
<br />
Beat together the egg, syrup, milk and melted butter and beat into the dry ingredients until mixed. do not over mix.<br />
<br />
Fold in the chocolate and pecan nuts.<br />
<br />
Line 12 holes of a muffin tray with paper cases. Divide the mixture among the paper cases and top with some extra chopped nuts and chocolate. <br />
<br />
Bake in a preheated oven 200 deg C(400 deg F), Gas Mark 6, for 20 - 25 minutes until risen and golden. Leave to cool on a wire rack.Ramya Kiranhttp://www.blogger.com/profile/06667321220324914950noreply@blogger.com4tag:blogger.com,1999:blog-984018161099800756.post-34100842693755161522010-08-11T15:56:00.001+05:302010-08-11T15:58:56.895+05:30LamingtonsLamingtons are to Australians what the chocolate brownie is to Americans. These are basically cubes of sponge cake coated in chocolate icing and then rolled in desiccated coconut to finish.<br />
<br />
<a href="http://i602.photobucket.com/albums/tt109/ramya6981/lamingtons.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://i602.photobucket.com/albums/tt109/ramya6981/lamingtons.jpg" style="cursor: hand; cursor: pointer; display: block; height: 700px; margin: 0px auto 10px; text-align: center; width: 470.77px;" /></a><br />
<a href="http://i602.photobucket.com/albums/tt109/ramya6981/lamingtonscut.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://i602.photobucket.com/albums/tt109/ramya6981/lamingtonscut.jpg" style="cursor: hand; cursor: pointer; display: block; height: 403.5px; margin: 0px auto 10px; text-align: center; width: 600px;" /></a><br />
<br />
<span style="font-style: italic;">Makes 24 small cakes</span><br />
<br />
<span style="font-weight: bold;">Ingredients:</span><br />
<br />
<span style="font-weight: bold;">For cake:</span><br />
125 g unsalted butter, softened<br />
125 g caster sugar<br />
2 eggs, lightly beaten<br />
250 g self raising flour, sifted<br />
pinch of salt<br />
1/2 cup or 8 tablespoons milk<br />
1 teaspoon vanilla extract<br />
<br />
<span style="font-weight: bold;">For icing:</span><br />
200 g icing sugar<br />
50 g cocoa powder<br />
75 -100 ml boiling water<br />
100 g desiccated coconut<br />
<br />
<span style="font-weight: bold;">Method:</span><br />
<span style="font-style: italic;"><b>Make the cake:</b></span> Put all the cake ingredients in a food processor and process until smooth. Or if you are making the cake batter by hand, beat the butter and sugar together until pale and light. Then beat in the eggs, a little at a time, until incorporated. Sift in the flour and salt and fold into the creamed mixture with milk and vanilla.<br />
<br />
Oil and base-line a 18 x 25 cm (7 x 10 inch) cake tin and transfer the mixture to the prepared tin. Smooth the surface with a palette knife and bake in a preheated oven, 190 degrees C (375 degrees F) for 25 -30 minutes until risen and firm to touch. Leave to cool in the tin for 5 minutes and then turn out on a wire rack to cool. Leave out overnight.<br />
<br />
<span style="font-style: italic;"><b>Make the icing:</b></span> Sift the icing sugar and cocoa powder into a bowl. Male a well in the center and beat in the boiling water to make a smooth icing with a pouring consistency.<br />
<br />
<span style="font-style: italic;"><b>How to proceed:</b> </span>Cut the cooled cake into 24 squares. Use 2 forks or a big skewer to dip each cake into the icing and then immediately coat with the coconut. Leave to set on a baking paper.<br />
<br />
<a href="http://i602.photobucket.com/albums/tt109/ramya6981/lamington1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://i602.photobucket.com/albums/tt109/ramya6981/lamington1.jpg" style="cursor: hand; cursor: pointer; display: block; height: 403.5px; margin: 0px auto 10px; text-align: center; width: 600px;" /></a><br />
<br />
Enjoy!!Ramya Kiranhttp://www.blogger.com/profile/06667321220324914950noreply@blogger.com4tag:blogger.com,1999:blog-984018161099800756.post-19291867539652934672010-07-14T16:46:00.000+05:302010-07-14T16:46:40.965+05:30Frozen Apple YogurtThis delicious dessert is simple and perfect not only for the heating summer But for the winter too. I loved the flavor of apple with the curd cheese. This recipe is definitely a keeper.<br />
<br />
<a href="http://i602.photobucket.com/albums/tt109/ramya6981/frozenappleyogurt1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://i602.photobucket.com/albums/tt109/ramya6981/frozenappleyogurt1.jpg" style="display: block; height: 700px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 468.71px;" /></a><br />
<br />
<span style="font-weight: bold;">Ingredients:</span><br />
<br />
500ml yogurt mass(recipe below)<br />
125 gms sugar<br />
1 big apple, pureed<br />
1 tsp vanilla extract<br />
3 egg whites<br />
<br />
<span style="font-weight: bold;">Directions:</span><br />
<br />
For the yogurt mass, put 1 kg skimmed milk yogurt into a strainer which has been lined with a thin cheese cloth. Put the transparent film on top, weigh down with a plate, and allow to drip off at least for 6 hours or overnight. The yogurt should now have a consistency of firm curd cheese or cream cheese.<br />
<br />
Mix yogurt mass, sugar, pureed apple and vanilla well.<br />
<br />
Beat the egg white until stiff and mix carefully with the yogurt mass. Fill the mass into the bowl of an ice cream maker and run the machine for approx. 30-40 minutes. <br />
<br />
<span style="font-weight: bold;">Note: </span><br />
<br />
If you do not have an ice-cream maker, then after the mixture has been in the refrigerator overnight, pour into a deep plastic vessel and place in the freezer. After 30 - 45 minutes take out and whisk with an electric hand mixer. Place back into the freezer. Repeat this process several times - 3 to 4 - then allow to freeze until firm.Ramya Kiranhttp://www.blogger.com/profile/06667321220324914950noreply@blogger.com3tag:blogger.com,1999:blog-984018161099800756.post-91266506730658279742010-06-08T15:29:00.000+05:302010-06-08T15:29:48.133+05:30Marble Bundt CakeThe cake - it is cake, so don't kid yourself - should be delight to eat. It is the ultimate coffee accompaniment, when made correctly it is the perfect yin - yang dessert. Unfortunately, many marble cakes lack any distinction between the chocolate and vanilla components; the chocolate flavor is no more interesting than brown food coloring. This recipe is a tribute to the classic marble bundt, with a rich chocolate flavor (thanks to the combination of dark chocolate and cocoa powder) that contrasts nicely with the delicate vanilla swirl. If you're going to eat cake for breakfast, it should be this one.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i602.photobucket.com/albums/tt109/ramya6981/marblecake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="600" src="http://i602.photobucket.com/albums/tt109/ramya6981/marblecake1.jpg" width="401.25" /></a></div><br />
This is the best homemade marble cake i've ever had. I recommend the book "Baked - New Frontiers in Baking" to all my readers who love baking. Go for it!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i602.photobucket.com/albums/tt109/ramya6981/marblecake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="600" src="http://i602.photobucket.com/albums/tt109/ramya6981/marblecake2.jpg" width="401.25" /></a></div><br />
<br />
<i>Yield : 1 (10 inch) BUNDT CAKE<b></b></i><br />
<br />
Adapted from <a href="http://www.flipkart.com/baked-matt-lewis-renato-poliafito-book-1584797215">Baked - New Frontiers in Baking</a><br />
<br />
<b>Ingredients:</b><br />
<br />
<b>FOR THE CHOCOLATE SWIRL</b><br />
<br />
6 ounces, 170 grams dark chocolate (60 to 72 % cocoa), coarsely chopped<br />
1 teaspoon unsweetened dark cocoa powder (like Valrhona)<br />
<br />
<b>FOR THE SOUR CREAM CAKE</b><br />
<br />
3 1/2 cups all-purpose flour<br />
1 1/2 teaspoons baking powder<br />
1 1/2 teaspoons baking soda<br />
1/2 teaspoon salt<br />
1 cup (2 sticks) unsalted butter, soft but cool, cut into 1-inch pieces<br />
2 1/4 cups sugar<br />
4 large eggs<br />
16 ounces, 453 grams sour cream<br />
1 1/2 teaspoons pure vanilla extract<br />
<br />
<b>Directions:</b><br />
<br />
<b>MAKE THE CHOCOLATE SWIRL</b> : In the top of a double boiler over simmering Water, melt the chocolate. When the chocolate is completely smooth, add the cocoa powder and whisk until thoroughly incorporated. Remove the bowl from the heat and set aside.<br />
<br />
<b>MAKE THE SOUR CREAM CAKE</b> : Preheat the oven to 350 degrees F. Spray the inside of a 10-inch bundt pan with a nonstick cooking spray or simply use a silicon bundt pan.<br />
<br />
Sift the flour, baking powder, baking soda, and slat together into a medium bowl.<br />
<br />
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until smooth and ribbon like. Scrape down the bowl and add the sugar. Beat until the mixture is smooth and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the bowl and mix for 30 seconds.<br />
<br />
Add the sour cream and vanilla and beat just until incorporated. Add the dry ingredients in three additions, scraping down the bowl before each addition and beating only until each addition is just incorporated. Do not over mix.<br />
<br />
Pour one third of the cake batter into the chocolate swirl mixture. Use a spatula to combine the chocolate mixture and the batter to make a smooth chocolate batter. Spread half of the remaining batter in the prepared pan. Use an ice cream scoop to dollop the chocolate cake batter directly on top of the plain cake batter. The dollops will touch and mostly cover the plain batter, but some plain batter will peek through. Use a butter knife to swirl the chocolate and plain cake batter together. Pour the remaining plain batter on top of the chocolate layer and smooth it out. Once again, use the knife to pull through the layers to create a swirl.<br />
<br />
Bake in the center of the oven for about 1 hour, rotating the pan halfway through the baking time, or until a sharp knife inserted in the center of the cake comes out clean.<br />
<br />
Remove from the oven and let the cake cool in the pan on a wire rack for 30 minutes. Use a knife to loosen the edges of the cake and invert it into the wire rack and let cool. Serve warm or at room temperature.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i602.photobucket.com/albums/tt109/ramya6981/marblecake3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="600" src="http://i602.photobucket.com/albums/tt109/ramya6981/marblecake3.jpg" width="401.25" /></a></div><br />
<b>STORAGE</b> : The cake will keep for 3 days. tightly covered. at room temperature.Ramya Kiranhttp://www.blogger.com/profile/06667321220324914950noreply@blogger.com10tag:blogger.com,1999:blog-984018161099800756.post-63814308099520168452010-05-28T15:30:00.002+05:302010-05-29T18:11:59.365+05:30Daring Bakers Piece Montée<b>May 2010 Challenge </b><br />
<br />
<b><span class="Apple-style-span" style="color: #783f04;">The May 2010 Daring Bakers’ challenge was hosted by Cat of Little Miss Cupcake. Cat challenged everyone to make a piece montée, or croquembouche, based on recipes from Peter Kump’s Baking School in Manhattan and Nick Malgieri.</span></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i602.photobucket.com/albums/tt109/ramya6981/profiteroles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="600" src="http://i602.photobucket.com/albums/tt109/ramya6981/profiteroles.jpg" width="451.8" /></a></div><br />
This month’s challenge recipe is for a Piece Montée, which means literally “mounted piece.” You may know this dessert by another name – Croquembouche (“crunch in the mouth”). Piece montée is the traditional wedding cake here in France. They are often served at baptisms and communions as well.<br />
The classic piece montée is a high pyramid/cone made of profiteroles (cream-filled puff pastries) sometimes dipped in chocolate, bound with caramel, and usually decorated with threads of caramel, sugared almonds, chocolate, flowers, or ribbons.<br />
<b>Recipe Source:</b> The recipes used for this month’s challenge comes from Peter Kump’s Baking School in Manhattan and were originally created by famed pastry chef, Nick Malgieri.<br />
<br />
<b>Note:</b> This recipe has 3 main components: the <i>pate a choux</i>, the <i>crème patissiere</i>, and the <i>glaze</i> used to mount/decorate it. While you can purchase or make a cardboard conical structure to build your piece montée or use toothpicks as an aid, it is relatively easy to assemble it using just the baked pate a choux as the main building blocks and the glaze as the glue.<br />
<br />
While a piece montée may be a bit time-consuming to assemble, the various components are relatively easy to make and don’t require any special ingredients. The best part about them is that once you have mastered them, you will be able to go on and make many beloved French French pastries such as éclairs, profiteroles, Paris-Brest, etc. all of which are made with this pate a choux recipe, a filling and glaze.<br />
<br />
<b>Preparation time:</b> You will want to use your puff pastry batter and chocolate glaze or caramel as soon as it has been prepared and as close to serving time as possible. This is not a dessert that stores well and it may be a bit temperamental in humid areas as the glaze needs to harden to hold the choux together. The crème patissiere can be made a couple of days in advance and stored in the fridge until ready to use.<br />
<br />
You will need approximately 10 minutes to prepare the puff pastry, 10 minutes to pipe and about 30 minutes to bake each batch. The crème patissiere should take about 10 minutes to cook and then will need to be cooled for at least 6 hours or overnight. The glazes take about 10 minutes to prepare.<br />
<br />
<b>Equipment required:</b><br />
• several baking sheets<br />
• parchment paper<br />
• a whisk<br />
• a pastry brush (for the egg wash)<br />
• a pastry bag and tip (a plain tip or no tip is best for piping the puff pastry; you can use a plain or star tip to fill the puff pastry with the cream)<br />
• a flat surface such as a baking sheet or cake board/stand on which to assemble your piece montée<br />
• some of the items you may want to use to decorate your piece montée include ribbons, Jordan almonds, fresh flowers, sugar cookie cut-outs, chocolates, etc.<br />
<br />
<b>Vanilla Crème Patissiere</b><br />
<b><br />
</b><br />
<b>Ingredients:</b><br />
<br />
For the Vanilla Crème Patissiere (Half Batch)<br />
1 cup (225 ml.) whole milk<br />
2 Tbsp. cornstarch<br />
6 Tbsp. (100 g.) sugar<br />
1 large egg<br />
2 large egg yolks<br />
2 Tbsp. (30 g.) unsalted butter<br />
1 Tsp. Vanilla<br />
<br />
Preparation: Dissolve cornstarch in ¼ cup of milk. Combine the remaining milk with the sugar in a saucepan; bring to boil; remove from heat.<br />
<br />
Beat the whole egg, then the yolks into the cornstarch mixture. Pour 1/3 of boiling milk into the egg mixture, whisking constantly so that the eggs do not begin to cook.<br />
<br />
Return the remaining milk to boil. Pour in the hot egg mixture in a stream, continuing whisking.<br />
<br />
Continue whisking (this is important – you do not want the eggs to solidify/cook) until the cream thickens and comes to a boil. Remove from heat and beat in the butter and vanilla.<br />
<br />
Pour cream into a stainless steel/ceramic bowl. Press plastic wrap firmly against the surface. Chill immediately and until ready to use.<br />
<br />
<b>Pate a Choux (Yield: About 28)</b><br />
<br />
¾ cup (175 ml.) water<br />
6 Tbsp. (85 g.) unsalted butter<br />
¼ Tsp. salt<br />
1 Tbsp. sugar<br />
1 cup (125 g.) all-purpose flour<br />
4 large eggs<br />
<br />
For Egg Wash: 1 egg and pinch of salt<br />
<br />
Pre-heat oven to 425◦F/220◦C degrees. Line two baking sheets with parchment paper.<br />
<br />
<b>Preparing batter:</b><br />
Combine water, butter, salt and sugar in a saucepan over medium heat. Bring to a boil and stir occasionally. At boil, remove from heat and sift in the flour, stirring to combine completely.<br />
<br />
Return to heat and cook, stirring constantly until the batter dries slightly and begins to pull away from the sides of the pan.<br />
<br />
Transfer to a bowl and stir with a wooden spoon 1 minute to cool slightly.<br />
<br />
Add 1 egg. The batter will appear loose and shiny.<br />
<br />
As you stir, the batter will become dry-looking like lightly buttered mashed potatoes.<br />
<br />
It is at this point that you will add in the next egg. Repeat until you have incorporated all the eggs.<br />
<br />
<b>Piping:</b><br />
Transfer batter to a pastry bag fitted with a large open tip (I piped directly from the bag opening without a tip). Pipe choux about 1 inch-part in the baking sheets. Choux should be about 1 inch high about 1 inch wide.<br />
<br />
Using a clean finger dipped in hot water, gently press down on any tips that have formed on the top of choux when piping. You want them to retain their ball shape, but be smoothly curved on top.<br />
<br />
Brush tops with egg wash (1 egg lightly beaten with pinch of salt).<br />
<br />
<b>Baking:</b><br />
Bake the choux at 425◦F/220◦C degrees until well-puffed and turning lightly golden in color, about 10 minutes.<br />
<br />
Lower the temperature to 350◦F/180◦C degrees and continue baking until well-colored and dry, about 20 minutes more. Remove to a rack and cool.<br />
<br />
Can be stored in a airtight box overnight.<br />
<br />
<b>Filling:</b><br />
When you are ready to assemble your piece montée, using a plain pastry tip, pierce the bottom of each choux. Fill the choux with pastry cream using either the same tip or a star tip, and place on a paper-lined sheet. Choux can be refrigerated briefly at this point while you make your glaze.<br />
<br />
Use one of these to top your choux and assemble your piece montée.<br />
<br />
<b>Chocolate Glaze:</b><br />
8 ounces/200 g. finely chopped chocolate (use the finest quality you can afford as the taste will be quite pronounced; I used semi-sweet)<br />
<br />
Melt chocolate in microwave or double boiler. Stir at regular intervals to avoid burning. Use the best quality chocolate you can afford. Use immediately.<br />
<br />
<b>Assembly of your Piece Montée:</b><br />
You may want to lay out your unfilled, unglazed choux in a practice design to get a feel for how to assemble the final dessert. For example, if making a conical shape, trace a circle (no bigger than 8 inches) on a piece of parchment to use as a pattern. Then take some of the larger choux and assemble them in the circle for the bottom layer. Practice seeing which pieces fit together best.<br />
<br />
Once you are ready to assemble your piece montée, dip the top of each choux in your glaze (careful it may be still hot!), and start assembling on your cake board/plate/sheet. Continue dipping and adding choux in levels using the glaze to hold them together as you build up.<br />
<br />
When you have finished the design of your piece montée, you may drizzle with remaining glaze or use ribbons, sugar cookie cut-outs, almonds, flowers, etc. to decorate. Have fun and enjoy! Bon appétit!Ramya Kiranhttp://www.blogger.com/profile/06667321220324914950noreply@blogger.com3tag:blogger.com,1999:blog-984018161099800756.post-17088060989009410922010-04-29T04:00:00.000+05:302010-04-29T00:28:00.349+05:30Apfel Streuselkuchen ( Apple Crumb Cake )Streuselkuchen (crumb cake) is a German speciality. Traditionally it is made of a yeast dough covered with crumbs. The term "streusel" (a German word meaning "something scattered or sprinkled", refers to a crumb topping of butter, flour, and white sugar. This yeasted dough can be topped with any of your favorite fresh fruits, be it, plums, apricot, cherries, or any of the berries. The streusel gives the cake a nice crunch and the added sweetness balances the slight tanginess of the fruits.<br />
<br />
<a href="http://i602.photobucket.com/albums/tt109/ramya6981/Applestreusel.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://i602.photobucket.com/albums/tt109/ramya6981/Applestreusel.jpg" style="cursor: hand; cursor: pointer; display: block; height: 700px; margin: 0px auto 10px; text-align: center; width: 471px;" /></a><br />
<br />
<a href="http://i602.photobucket.com/albums/tt109/ramya6981/applestreuselcake.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://i602.photobucket.com/albums/tt109/ramya6981/applestreuselcake.jpg" style="cursor: hand; cursor: pointer; display: block; height: 700px; margin: 0px auto 10px; text-align: center; width: 471px;" /></a><span style="font-weight: bold;">Ingredients:</span><br />
<br />
<span style="font-weight: bold;">For the dough:</span><br />
400 g flour <br />
30g fresh yeast or 2teaspoons dry yeast<br />
150ml milk, luke warm <br />
80g sugar <br />
1 egg, large<br />
100g butter or Margarine<br />
pinch of salt<br />
<br />
<span style="font-weight: bold;">For the topping:</span><br />
1.2 kg Apples, about 5-6, each cut into 8 pieces<br />
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<span style="font-weight: bold;">For the streusel:</span><br />
175 g butter<br />
250 g four<br />
200 g sugar<br />
1 packet vanilla sugar<br />
<br />
<b>Directions:</b><br />
<br />
Prepare the dough by dissolving the yeast and a pinch of sugar in the lukewarm milk. Keep aside till you start seeing bubbles and froth on top of the solution. Combine the flour, sugar, eggs, butter, frothed yeast and a pinch of salt and knead with the kneading hooks of your machine or simply with your hands. The dough should be smooth and silky. If kneading by hand, take your time and knead well till smooth. Cover with a damp cloth and allow to rise in a warm dry place till it doubles in volume - approx. 1 hour. If the weather is too cold in your kitchen, then simply switch on the baking oven to max for 2 minutes and switch it off. Place a bowl of hot bubbly water in the bottom of the oven and the dough in the center rack. Close and let it rest till it doubles.<br />
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For the streusel, melt the butter. In a bowl, combine the flour, sugar and vanilla sugar. Add the hot melted butter and work with the flour until you form pea-size crumbs.<br />
<br />
Preheat the oven to 200 degrees C, and prepare a baking tray by lining it with some baking paper. <br />
<br />
Once the dough has risen using floured fingers spread the dough out to the edges of the baking tray (39 cm X 32 cm). Spread the apple pieces over the dough without leaving any gaps in between. Now spread the crumble topping and let the dough rest for another 10-15 minutes. <br />
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Bake in a preheated 200 deg C oven for 30 minutes. Remove and let cool.Ramya Kiranhttp://www.blogger.com/profile/06667321220324914950noreply@blogger.com4Asia15.623036831528264 76.640625-23.496197668471734 16.875 54.742271331528258 136.40625tag:blogger.com,1999:blog-984018161099800756.post-83315426683989935592010-03-29T16:23:00.000+05:302010-03-29T16:23:28.533+05:30Marbled BrowniesYou cant get enough of these!! Best part of these brownies is that cream cheese is used instead of butter. 100 g of cream cheese equals to 170 kcal where as the same amount of butter gives you 737 kcal. Isn't that great?? Also the addition of both the dark and white chocolates in the recipe gives the brownie two different chocolate flavors along with the marbling effect. The walnuts are added at the end which can be made optional if you are allergic to nuts or the quantity can be reduced according to your taste.<br />
<br />
<a href="http://i602.photobucket.com/albums/tt109/ramya6981/marbledb.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://i602.photobucket.com/albums/tt109/ramya6981/marbledb.jpg" style="cursor: hand; cursor: pointer; display: block; height: 700px; margin: 0px auto 10px; text-align: center; width: 471.67px;" /></a><br />
Recipe adapted from <a href="http://www.amazon.com/Brownies-Linda-Collister/dp/3868032649/ref=sr_1_1?ie=UTF8&s=books&qid=1261956351&sr=8-1">Brownies, einfach schokoladig</a><br />
<br />
<span style="font-weight: bold;">Ingredients:</span><br />
<br />
100 g dark chocolate, chopped<br />
50 g white chocolate, chopped<br />
300 g Philadelphia cream cheese<br />
200 g fine sugar<br />
3 eggs, large<br />
1 tsp vanilla extract<br />
100 g all purpose flour<br />
80 g Walnuts , finely chopped<br />
<br />
1 Brownie form (20 x 25 cm), greased and lined with a baking paper.<br />
<br />
<span style="font-weight: bold;">Directions:</span><br />
<br />
Preheat the oven to 180 deg C.<br />
<br />
Melt the dark chocolate and white chocolate separately over 2 double boilers and let cool.<br />
<br />
Combine the cream cheese and sugar in a stand mixer or a hand mixer till well combined. Add eggs one at a time and mix well after each addition. Add the vanilla. Reduce the speed to low and add the flour. Combine well.<br />
<br />
Now divide this mixture into 2 equal portions into two separate bowls. Add the melted dark chocolate to one bowl and combine. Do the same with the melted white chocolate. The dark chocolate mixture would be a little thick compared to the white chocolate mixture.<br />
<br />
Now spread dark chocolate mixture into the prepared pan, about a tablespoon each, evenly on the prepared pan leaving a gap in between. Finish up the mixture. Now fill up the gaps with the white chocolate mixture. Spread the chopped walnuts all over the pan. <br />
<br />
Using a skewer or using the back of a wooden spoon, zig -zag the mixture giving a marbled effect. Do not mix up too much or else the batter would look mushy.<br />
<br />
Now in a preheated 180 deg oven, bake the brownie for about 25 - 30 minutes. Let cool.<br />
<br />
<a href="http://i602.photobucket.com/albums/tt109/ramya6981/marbledbrownies.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://i602.photobucket.com/albums/tt109/ramya6981/marbledbrownies.jpg" style="cursor: hand; cursor: pointer; display: block; height: 403.51px; margin: 0px auto 10px; text-align: center; width: 600px;" /></a><br />
<br />
<span style="font-weight: bold;">Storage:</span> This brownie keeps well in an air tight container at room temperature for up to 5 days.Ramya Kiranhttp://www.blogger.com/profile/06667321220324914950noreply@blogger.com10tag:blogger.com,1999:blog-984018161099800756.post-52247821586576542742010-02-27T13:30:00.000+05:302010-02-27T13:30:00.606+05:30Tiramisu ~ Heaven on a Dessert Plate!<b>DARING BAKER CHALLENGE FEBRUARY, 2010 </b><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i602.photobucket.com/albums/tt109/ramya6981/tiramisu2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 471px; height: 700px;" src="http://i602.photobucket.com/albums/tt109/ramya6981/tiramisu2.jpg" border="0" alt="" /></a><br />This divine Italian dessert translates to mean ‘pick me up’, supposedly referring to the ‘kick’ provided by the strong coffee, sugar and alcohol in it!<br />On the other hand, a slight mistake in spelling it as "Tiramuso" could end up meaning that you were "pulling a sulky face"! Classic tiramisu is made of alternate layers of espresso soaked ladyfinger biscuits and a cream made from mascarpone cheese and zabaglione (an egg custard).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i602.photobucket.com/albums/tt109/ramya6981/tiramisu1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px; height: 401.75px;" src="http://i602.photobucket.com/albums/tt109/ramya6981/tiramisu1.jpg" border="0" alt="" /></a><br />The perfect Tiramisu is a balance of flavors of a sweet zabaglione, strong coffee, marsala wine, creamy mascarpone cheese and the dusting of unsweetened cocoa.<br /><br />So when, where and how was tiramisu born?<br /><br />Tiramisu is said to have its origins in Treviso (Italy), and there are quite a few stories about how it came to be created.<br />One story traces the tiramisu as far back as the Renaissance claiming that it was first made in honour of the visit of Grand Duke Cosimo di Medici to Tuscany. Yet another one points to the tiramisu being an adaptation of the "Zuppa Inglese" referring to the sponge cake and cream layered English Trifle.<br />However, experts in this area generally agree that the tiramisu as we know it today, was born in the ‘70s.<br />Some believe that the Tiramisu was created in the the Le Beccherie (a restaurant in Treviso). Ohters suggest that Tiramisu was first made in 1971 by an Italian baker named Carminantonio Iannaccone in a small bakery in Treviso, Italy.<br /><br /><span style="font-weight:bold;"><span class="Apple-style-span" style="color:#660000;">The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.</span></span><br /><br /><b>PREPARATION TIME:</b><br /><br /><i>Tiramisu is made up of several components which can be made separately and ahead of time and put together the day before serving.<br />Making tiramisu from scratch requires about 2 to 3 days (including refrigeration) from when you start making the mascarpone to the time the tiramisu is served. So this challenge requires some prior planning.<br /><br />Please read the instructions as you need to begin making the mascarpone at least a day in advance.<br />The zabaglione & pastry cream also need 4 hours to an overnight for chilling, as does the main dessert. The flavours mature after an overnight rest, and the dessert can be kept refrigerated for 2-3 days.<br />Once assembled, the tiramisu can be frozen till you need to serve it, in case you are not serving it immediately</i>.<br /><br /><span style="font-weight:bold;">EQUIPMENT REQUIRED:</span><br /><br />A double boiler (a stainless steel bowl that fits inside a large saucepan/ pot without touching the bottom will do)<br />Two or three large mixing bowls<br />Whisk<br />A medium sized heavy bottomed pan<br />Fine meshed strainer (to remove lumps from pastry cream, if any)<br />Electric mixer, hand held<br />Serving dish (or dishes) of choice (8" by 8" should be fine)<br />Spatula for folding and spoons as required<br />Plastic wrap/ clingfilm<br />Baking sheets<br />Parchment paper or nonstick liners<br />Pastry bag (can be disposable)<br />Plain 3/4" pastry bag tip or cut the end of pastry bag to this size (If you don’t have a pastry bag and/or tips, you can use a Ziploc bag with the corner snipped off)<br />Oven<br />Cooling rack<br />Thin-bladed spatula for removing ladyfinger biscuits from the baking sheets<br />Instant-read thermometer (optional)<br />Strainer<br />Cheesecloth or cotton napkin for draining mascarpone<br />Fine-mesh strainer for shaking cocoa powder on tiramisu<br /><br /><span style="font-weight:bold;">TIRAMISU</span><br /><br />(Recipe source: Carminantonio's Tiramisu from <a href="http://projects.washingtonpost.com/recipes/2007/07/11/carminantonios-tiramisu/">The Washington Post, July 11 2007</a> )<br />This recipe makes 6 servings<br /><br /><span style="font-weight:bold;">Ingredients:</span><br /><span style="font-weight:bold;">For the zabaglione:</span><br />2 large egg yolks<br />3 tablespoons sugar/50gms<br />1/4 cup/60ml Marsala wine (or port or coffee)<br />1/4 teaspoon/ 1.25ml vanilla extract<br />1/2 teaspoon finely grated lemon zest<br /><br /><span style="font-weight:bold;">For the vanilla pastry cream:</span><br />1/4 cup/55gms sugar<br />1 tablespoon/8gms all purpose flour<br />1/2 teaspoon finely grated lemon zest<br />1/2 teaspoon/ 2.5ml vanilla extract<br />1 large egg yolk<br />3/4 cup/175ml whole milk<br /><br /><span style="font-weight:bold;">For the whipped cream:</span><br />1 cup/235ml chilled heavy cream (we used 25%)<br />1/4 cup/55gms sugar<br />1/2 teaspoon/ 2.5ml vanilla extract<br /><br /><span style="font-weight:bold;">To assemble the tiramisu:</span><br />2 cups/470ml brewed espresso, warmed<br />1 teaspoon/5ml rum extract (optional)<br />1/2 cup/110gms sugar<br />1/3 cup/75gms mascarpone cheese<br />36 savoiardi/ ladyfinger biscuits (you may use less)<br />2 tablespoons/30gms unsweetened cocoa powder<br /><br /><span style="font-weight:bold;">Method:</span><br /><span style="font-weight:bold;">For the zabaglione: </span><br />Heat water in a double boiler. If you don’t have a double boiler, place a pot with about an inch of water in it on the stove. Place a heat-proof bowl in the pot making sure the bottom does not touch the water.<br />In a large mixing bowl (or stainless steel mixing bowl), mix together the egg yolks, sugar, the Marsala (or espresso/ coffee), vanilla extract and lemon zest. Whisk together until the yolks are fully blended and the mixture looks smooth.<br />Transfer the mixture to the top of a double boiler or place your bowl over the pan/ pot with simmering water. Cook the egg mixture over low heat, stirring constantly, for about 8 minutes or until it resembles thick custard. It may bubble a bit as it reaches that consistency.<br />Let cool to room temperature and transfer the zabaglione to a bowl. Cover and refrigerate at least 4 hours or overnight, until thoroughly chilled.<br /><br /><span style="font-weight:bold;">For the pastry cream: </span><br />Mix together the sugar, flour, lemon zest and vanilla extract in a medium heavy-bottomed saucepan. To this add the egg yolk and half the milk. Whisk until smooth.<br />Now place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling.<br />Add the remaining milk a little at a time, still stirring constantly. After about 12 minutes the mixture will be thick, free of lumps and beginning to bubble. (If you have a few lumps, don’t worry. You can push the cream through a fine-mesh strainer.)<br />Transfer the pastry cream to a bowl and cool to room temperature. Cover with plastic film and refrigerate at least 4 hours or overnight, until thoroughly chilled.<br /><br /><span style="font-weight:bold;">For the whipped cream:</span><br />Combine the cream, sugar and vanilla extract in a mixing bowl. Beat with an electric hand mixer or immersion blender until the mixture holds stiff peaks. Set aside.<br /><br /><span style="font-weight:bold;">To assemble the tiramisu: </span><br />Have ready a rectangular serving dish (about 8" by 8" should do) or one of your choice.<br />Mix together the warm espresso, rum extract and sugar in a shallow dish, whisking to mix well. Set aside to cool.<br />In a large bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to fold. Add the prepared and chilled zabaglione and pastry cream, blending until just combined. Gently fold in the whipped cream. Set this cream mixture aside.<br /><br /><span style="font-weight:bold;">Now to start assembling the tiramisu.</span><br />Workings quickly, dip 12 of the ladyfingers in the sweetened espresso, about 1 second per side. They should be moist but not soggy. Immediately transfer each ladyfinger to the platter, placing them side by side in a single row. You may break a lady finger into two, if necessary, to ensure the base of your dish is completely covered.<br />Spoon one-third of the cream mixture on top of the ladyfingers, then use a rubber spatula or spreading knife to cover the top evenly, all the way to the edges.<br />Repeat to create 2 more layers, using 12 ladyfingers and the cream mixture for each layer. Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight.<br />To serve, carefully remove the plastic wrap and sprinkle the tiramisu with cocoa powder using a fine-mesh strainer or decorate as you please. Cut into individual portions and serve.<br /><br /><span style="font-weight:bold;">LADYFINGERS/ SAVOIARDI BISCUITS</span><br /><br />(Source: Recipe from <a href="http://www.amazon.com/Cordon-Bleu-at-Home/dp/0688097502">Cordon Bleu At Home</a>)<br />This recipe makes approximately 24 big ladyfingers or 45 small (2 1/2" to 3" long) ladyfingers.<br /><br /><span style="font-weight:bold;">Ingredients:</span><br />3 eggs, separated<br />6 tablespoons /75gms granulated sugar<br />3/4 cup/95gms cake flour, sifted (or 3/4 cup all purpose flour + 2 tbsp corn starch)<br />6 tablespoons /50gms confectioner's sugar,<br /><br /><span style="font-weight:bold;">Method:</span><br />Preheat your oven to 350 F (175 C) degrees, then lightly brush 2 baking sheets with oil or softened butter and line with parchment paper.<br />Beat the egg whites using a hand held electric mixer until stiff peaks form. Gradually add granulate sugar and continue beating until the egg whites become stiff again, glossy and smooth.<br />In a small bowl, beat the egg yolks lightly with a fork and fold them into the meringue, using a wooden spoon. Sift the flour over this mixture and fold gently until just mixed. It is important to fold very gently and not overdo the folding. Otherwise the batter would deflate and lose volume resulting in ladyfingers which are flat and not spongy.<br />Fit a pastry bag with a plain tip (or just snip the end off; you could also use a Ziploc bag) and fill with the batter. Pipe the batter into 5" long and 3/4" wide strips leaving about 1" space in between the strips.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i602.photobucket.com/albums/tt109/ramya6981/ladyfinger.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px; height: 401.75px;" src="http://i602.photobucket.com/albums/tt109/ramya6981/ladyfinger.jpg" border="0" alt="" /></a><br />Sprinkle half the confectioner's sugar over the ladyfingers and wait for 5 minutes. The sugar will pearl or look wet and glisten. Now sprinkle the remaining sugar. This helps to give the ladyfingers their characteristic crispness.<br />Hold the parchment paper in place with your thumb and lift one side of the baking sheet and gently tap it on the work surface to remove excess sprinkled sugar.<br />Bake the ladyfingers for 10 minutes, then rotate the sheets and bake for another 5 minutes or so until the puff up, turn lightly golden brown and are still soft.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i602.photobucket.com/albums/tt109/ramya6981/ladyfingersbaked.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px; height: 401.75px;" src="http://i602.photobucket.com/albums/tt109/ramya6981/ladyfingersbaked.jpg" border="0" alt="" /></a>Allow them to cool slightly on the sheets for about 5 minutes and then remove the ladyfingers from the baking sheet with a metal spatula while still hot, and cool on a rack.<br />Store them in an airtight container till required. They should keep for 2 to 3 weeks.<br /><br /><span style="font-weight:bold;">MASCARPONE CHEESE</span><br /><br />(Source: Vera’s Recipe for <a href="http://www.bakingobsession.com/2009/05/02/homemade-mascarpone-cheese/">Homemade Mascarpone Cheese</a>)<br />This recipe makes 12oz/ 340gm of mascarpone cheese<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i602.photobucket.com/albums/tt109/ramya6981/mascarponecheese.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px; height: 401.75px;" src="http://i602.photobucket.com/albums/tt109/ramya6981/mascarponecheese.jpg" border="0" alt="" /></a><br /><span style="font-weight:bold;">Ingredients:</span><br />474ml (approx. 500ml)/ 2 cups whipping (36 %) pasteurized (not ultra-pasteurized), preferably organic cream (between 25% to 36% cream will do)<br />1 tablespoon fresh lemon juice<br /><br /><span style="font-weight:bold;">Method:</span><br />Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 F. If you do not have a thermometer, wait until small bubbles keep trying to push up to the surface.<br />It will take about 15 minutes of delicate heating. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. Do not expect the same action as you see during ricotta cheese making. All that the whipping cream will do is become thicker, like a well-done crème anglaise. It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir. Remove the bowl from the water and let cool for about 20 minutes. Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time). Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.<br />Vera’s notes: The first time I made mascarpone I had all doubts if it’d been cooked enough, because of its custard-like texture. Have no fear, it will firm up beautifully in the fridge, and will yet remain lusciously creamy.<br />Keep refrigerated and use within 3 to 4 days.<br /><br /><span style="font-weight:bold;">NOTES/ TIPS:</span><br /><br />1. If you cannot find Marsala, port wine is considered a good substitute.<br />2. If you would rather not use alcohol in your tiramisu due to diet restrictions or because you want to serve it to children, you may replace the Marsala with an equal amount of espresso or coffee.<br />3. Many people, especially those who are not excessively fond of coffee, might find brewed espresso very strong. In this case, please feel free to dilute the espresso or coffee to the desired strength.<br />4. It is generally suggested that cream with 25% fat is best for making mascarpone, but 36% works just as well.<br />5. We both used lime juice. Deeba has a recipe for mascarpone posted on her blog here.<br />6. The mascarpone recipe below is for approximately 340gms of mascarpone. The tiramisu recipe requires only 1/3 cup/75gms so you may scale down the recipe to requirement or put the extra mascarpone cheese to other equally good use. (100gms cream will yield approximately 75gms mascarpone)<br />7. While using the double boiler to make the mascarpone as well as the zabaglione, always ensure that the bottom of the bowl on top doesn't touch the bottom of the lower one. It is important to use a stainless steel bowl to pour your cream into, while making the mascarpone.<br />8. Ladyfinger batter is very fragile so fold in the flour and yolks very carefully into the meringue so that the whites don't lose their volume.<br />9. It might be a good idea to decide the size of the dish in which you intend to set the dessert, and make the fingers to a size which would fit that dish. This makes it easier when assembling the tiramisu later. Do remember that ladyfingers/ savioardi puff up a little while baking.<br />10. Ladyfinger biscuits may be stored up to a week in an airtight container. We both made the savoiardi fingers 4-5 days in advance, and stored them in an airtight box in a cool place (or the refrigerator).<br />11. We both made the zabaglione & pastry cream the previous day, and assembled the tiramisu the next morning. I (Aparna) then froze my tiramisu for 7 days before decorating and serving it.<br />12. Placing the bowl (in which cream is to be whipped) and the beaters of the hand held electric mixer in the fridge for about 1/2 to 1 hour before hand makes the cream whip up very well.<br />13. Do not dip the ladyfinger/ savoiardi into the coffee solution for more than ONE second, or they might become very fragile & disintegrate. Extra soaking is likely to spoil the end product, making it soggy. I (Aparna) dipped my biscuits only on one side and found they soaked up more than enough coffee solution.<br />14. If you would like to de-mould your tiramisu from your dish (cutting can be easier and neater this way, you can line your dish with plastic wrap (leaving a little extra on the sides of the dish) and then start assembling your tiramisu. Once the tiramisu sets in the refrigerator, you can use the overhang to pull the tiramisu out of the dish.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i602.photobucket.com/albums/tt109/ramya6981/tiramisu3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px; height: 403.125px;" src="http://i602.photobucket.com/albums/tt109/ramya6981/tiramisu3.jpg" border="0" alt="" /></a>Ramya Kiranhttp://www.blogger.com/profile/06667321220324914950noreply@blogger.com26tag:blogger.com,1999:blog-984018161099800756.post-33778238841212680552010-02-22T02:22:00.001+05:302010-02-22T02:33:59.467+05:30Easy Homemade GranolaThis homemade granola is filled with nuts and dried fruits, it's reasonably healthy and wholly addictive. You can customize your own blend by exchanging fruits and nuts at will. I even added few flax seeds and sunflower seeds for extra crunch. You'll just fall in love with the aroma of toasted oats and nuts starts to emanate from your oven. This granola is great for snacking on its own, and for layering in fresh fruit, in yogurt parfaits or by simply adding plain milk to it. This will serve as a very healthy breakfast and you'll definitely enjoy making it all by yourself. You can even double the batch if you want.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i602.photobucket.com/albums/tt109/ramya6981/granola.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 473px; height: 700px;" src="http://i602.photobucket.com/albums/tt109/ramya6981/granola.jpg" border="0" alt="" /></a><br /><span style="font-style:italic;">Yield: 1 pound</span><br /><br /><span style="font-weight:bold;">Easy Homemade Granola</span><br /><span style="font-style:italic;">from "<a href="http://www.amazon.com/Baked-Frontiers-Baking-Matt-Lewis/dp/1584797215/ref=sr_1_1?ie=UTF8&s=books&qid=1266786151&sr=1-1">Baked: New Frontiers in Baking" by Matt Lewis and Renato Poliafito</a></span><br /><br /><span style="font-weight:bold;">Ingredients:</span><br />2 cups rolled oats<br />1 teaspoon cinnamon<br />1/2 teaspoon salt <br />3 tablespoon plus 1 teaspoon vegetable oil<br />1/4 cup honey<br />1/4 cup firmly packed light brown sugar<br />1 teaspoon pure vanilla extract<br />1/3 cup whole almonds<br />1/3 cup whole hazelnuts<br />1/3 cup golden raisins<br />1/3 cup dried cherries<br />plus (i added 2 tablespoons flaxseeds and 2 tablespoons sunflower seeds)<br /><br /><span style="font-weight:bold;">Directions:</span><br /><br />Preheat the oven to 325 degrees F or 160 degrees C. Line a baking sheet with parchment paper.<br /><br />In a large bowl, toss the oats with cinnamon and salt.<br /><br />In a medium bowl, stir together the oil, honey, brown sugar, and vanilla. Whisk until completely combined.<br /><br />Pour the honey mixture over the oats mixture and use your hands to combine them: Gather up some of the mixture in each hand and make a fist. Repeat until all of the oats are coated with the honey mixture.<br /><br />Pour the mixture onto the prepared baking sheet. Spread it out evenly, but leave a few clumps here and there for texture.<br /><br />Bake for 10 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the almonds over the granola and return the baking sheet to the oven.<br /><br />Bake for 5 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the hazelnuts over the granola and return the baking sheet to the oven.<br /><br />Bake for 10 minutes, then remove from the oven. Let cool completely. Sprinkle the raisins and cherries over the granola and use your hands to transfer it to an airtight container. The granola will keep for 1 week.Ramya Kiranhttp://www.blogger.com/profile/06667321220324914950noreply@blogger.com5tag:blogger.com,1999:blog-984018161099800756.post-15172477634683817962010-02-12T03:05:00.002+05:302010-02-14T18:14:34.385+05:30Mushroom Mutter Masala<span style="font-weight:bold;">Mushroom Peas Curry</span><br /><br />This delicious dish is not often found in restaurants, but one that is definitely worth trying. The ingredients are so simple and you'll be surprised to see the end result which will make you keep licking your fingers. You can just halve, quarter, or thickly slice the mushrooms according to their size. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i602.photobucket.com/albums/tt109/ramya6981/MushroomPeas.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 471px; height: 700px;" src="http://i602.photobucket.com/albums/tt109/ramya6981/MushroomPeas.jpg" border="0" alt="" /></a><br /><br /><span style="font-style:italic;">Serves 3-4</span><br /><br /><span style="font-weight:bold;">Ingredients:</span><br /><br />350 g button mushrooms<br />225 g frozen peas<br />4 tablespoons vegetable oil<br />200 ml or 1 US Cup <a href="http://thecookscollection.blogspot.com/2010/02/basic-curry-sauce.html">Curry sauce</a><br />1 teaspoon salt<br />1/2 teaspoon turmeric<br />1/2 teaspoon ground cumin or cumin powder<br />1/2 teaspoon chilli powder<br />1/2 teaspoon dried fenugreek leaves/ kasoori methi<br />1/2 teaspoon garam masala<br />2 teaspoons chopped green coriander<br /><br /><span style="font-weight:bold;">Directions</span><br /><br />Rinse and thickly slice the mushrooms. Rinse the frozen peas well in hot water and drain.<br /><br />Heat the oil in a deep frying pan. When hot. add the mushrooms and green peas and fry on a gentle heat for 4 - 5 minutes till the mushrooms look soft.<br /><br />Now add the curry sauce and bring to a simmer. Stir in the salt, turmeric, ground cumin, and chilli powder. Simmer stirring occasionally. for about 15 minutes.<br /><br />Add the dried fenugreek and the garam masala and simmer for a further 5 minutes.<br /><br />Allow the oil to settle and skim off the excess. Stir in the green coriander and serve.Ramya Kiranhttp://www.blogger.com/profile/06667321220324914950noreply@blogger.com8tag:blogger.com,1999:blog-984018161099800756.post-71784643120526175822010-02-12T03:00:00.001+05:302010-02-12T03:02:21.054+05:30Basic Curry SauceThis is the most closely guarded of all the secrets of restaurant cooking.<br />Once prepared, it has a very smooth texture and a pale golden color. Taste it and it is pleasant with a subtle curry flavor. Every good restaurant has a large pan of the sauce always at hand, with the recipe varying only slightly from chef to chef. It forms the base of all the restaurant curries from the very mild to very hot and spicy. It will keep in the refrigerator for up to 5 days, although the best restaurants will prepare no more than 3 day' requirement in one go. Together with your spices, the prior preparation of the curry sauce and whatever vegetable you propose to use, a selection of dishes can be made in a matter of minutes.<br /><br />You will see that the making of the curry sauce is in fact simple with no special equipment required other than a blender. It is essential, though, that you follow strictly the instructions for blending and skimming as these are two procedures that can make the difference between a good curry and a poor one.<br /><br />The quantities given here are enough for 3 to 4 people. If you do not require so much, you may halve the quantity of each ingredient, or alternatively freeze the remainder of the finished sauce. <br /><br />Adapted from <a href="http://www.amazon.com/Curry-Secret-Indian-Restaurant-Meals/dp/0716021919/ref=sr_1_1?ie=UTF8&s=books&qid=1263228547&sr=8-1">"The Curry Secret" from Kris Dhillon</a><br /><br /><span style="font-style:italic;">For approximately 4 main course dishes.</span><br /><span style="font-weight:bold;">Preparation and cooking time : About 1 1/2 hours</span><br /><br /><span style="font-weight:bold;">Ingrdeints:</span><br /><br />450 g onions<br />25 g ginger<br />25 g garlic<br />750 ml water<br />3/4th teaspoon salt<br />1 small tin(110 g )tomatoes OR can use 2 fresh ripe tomatoes<br />4 tablespoons vegetable oil<br />1/2 teaspoon turmeric<br />1/2 teaspoon paprika (can substitute chilli powder)<br /><br />Peel and rinse the onions. ginger, and garlic. Slice the onions and roughly chop the ginger and garlic.<br /><br />Put the chopped ginger and garlic into a small blender with about 1/2 cup of water and blend until smooth.<br /><br />Take a large saucepan and put into it the onions, the blended garlic and ginger, and the remainder of the water. Add the salt and bring to a boil. Turn down the heat to very low and simmer, with the lid on, for 40 to 45 minutes. You'll see that the water turns green. Don't worry.<br />Leave to cool.<br /><br />Once cooled pour half of the boiled onion mixture into a blender and blend until smooth. Absolute smoothness is essential. To be certain, blend for at least 2 minutes. Pour the blended onion mixture into a clean pan or bowl and repeat with the other half of the boiled onions.[ To make this more easier, just drain the boiled onions and reserve the water. Simply blend the onions until smooth and combine it with the reserved water.]<br /><br />Open the can of tomatoes. Pour into the rinsed blender jug, and blend. If using fresh tomatoes, blanch them first by boiling whole tomatoes in a pan of hot water for few minutes and take the skin off, let cool and then blend. Again, it is important that they are perfectly smooth, so blend for about 2 minutes.<br /><br />Into a clean saucepan, put the oil, turmeric, and paprika/chilli powder. Add the blended tomatoes and bring to a boil. Turn down the heat and cook, stirring occasionally, for 10 minutes. <br /><br />Now add the onion mixture to the saucepan and bring to a boil again. Turn down the heat enough to keep the sauce at a simmer.<br /><br />You will notice at this stage that a froth rises to the surface of the sauce. This needs to be skimmed off. Keep simmering and skimming for 20 -25 minutes, stirring now and again to prevent the surface sticking to the bottom of the saucepan. <br /><br />Use immediately or cool and refrigerate for up to 4 days.Ramya Kiranhttp://www.blogger.com/profile/06667321220324914950noreply@blogger.com2tag:blogger.com,1999:blog-984018161099800756.post-36009382107195751232010-01-24T02:31:00.003+05:302010-01-24T23:40:37.137+05:30Vegetable PizzaA hot oven, a preheated pizza stone or baking sheet and a well- floured wooden board for sliding the pizza dough into the oven, all help to produce an authentic, crisp-based pizza. To make a thicker, soft crust for a hearty pizza, use the entire 1 quantity pizza dough in the recipe below and spread it on to a baking sheet using greased hands. Try not to spread too much and keep the thickness of the dough to about 3/4th of an inch. If you want a thin crispy crust, just halve the 1 quantity pizza dough recipe and spread it a little thin about 1/4th of an inch or even less if possible. Load with your favorite toppings, also try not to overload with too many toppings. Keep it as minimal as possible. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i602.photobucket.com/albums/tt109/ramya6981/pizza1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 470.7px; height: 700px;" src="http://i602.photobucket.com/albums/tt109/ramya6981/pizza1.jpg" border="0" alt="" /></a><br /><br />Also the base for all the toppings, the chunky pizza sauce blends wonderfully with the other topping ingredients. You can even double the sauce recipe as it can be used along with spaghetti or noodles as well and it even stores well in an air tight container in the refrigerator for up to 3 to 4 days and even freezes well for up to a month.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i602.photobucket.com/albums/tt109/ramya6981/pizza-1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 471px; height: 700px;" src="http://i602.photobucket.com/albums/tt109/ramya6981/pizza-1.jpg" border="0" alt="" /></a><br />This is the best pizza recipe i have ever come across. Its got the perfect crust(i like a soft thick crust) just like the pan pizzas you get in pizza hut. And now lets go for the recipe..<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i602.photobucket.com/albums/tt109/ramya6981/Pizzacutintoquarters.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px; height: 402.9px;" src="http://i602.photobucket.com/albums/tt109/ramya6981/Pizzacutintoquarters.jpg" border="0" alt="" /></a><br /><span style="font-style:italic;">Serves 2</span><br /><br /><span style="font-weight:bold;">Ingredients: </span><br /><br />1 quantity <a href="http://thecookscollection.blogspot.com/2009/12/basic-pizza-dough.html">basic pizza dough</a><br /><b></b><span style="font-style:italic;"><b><br /></b></span><span style="font-style:italic;"><b>For the pizza sauce:</b></span><br />400 g (13 oz) can chopped tomatoes or can use fresh tomatoes instead<br />1 garlic clove, crushed<br />2 tablespoons extra virgin olive oil, plus extra to drizzle<br />2 tablespoons chopped fresh basil or 1/2 tablespoon dried basil<br />1/2 teaspoon caster sugar<br />1/4 teaspoon dried red chilli flakes<br />1 teaspoons dried oregano<br />salt and pepper to taste<br /><br /><i><b>Other toppings: These are my favorite toppings but you can choose any of your favorites.</b></i><br />2 Capsicums, thinly sliced, any color of your choice<br />1 onion, thinly sliced<br />125 g canned sweet corn<br />150 g (5 oz) mozarella cheese, grated<br /><br /><span style="font-weight:bold;">Method:</span><br /><br />Make the pizza dough<br /><br />Meanwhile, make the pizza sauce. Put the tomatoes, garlic, oil, basil, sugar, chilli flakes and some salt and pepper in a saucepan. Bring to the boil and simmer gently for 25 - 30 minutes until thickened. Adjust the seasoning and transfer to a bowl to cool.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i602.photobucket.com/albums/tt109/ramya6981/ingredientsforpizzasauce.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px; height: 403.125px;" src="http://i602.photobucket.com/albums/tt109/ramya6981/ingredientsforpizzasauce.jpg" border="0" alt="" /></a><br />Turn out the risen dough on to a lightly floured surface. Divide the dough in half and roll out one piece thinly to a 30 cm (12 inch) round or make just one big pizza. Put it on a well-floured wooden board.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i602.photobucket.com/albums/tt109/ramya6981/pizzadoughspread.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px; height: 403.5px;" src="http://i602.photobucket.com/albums/tt109/ramya6981/pizzadoughspread.jpg" border="0" alt="" /></a><br />Top the dough with half the pizza sauce, capsicum, onion, corn and mozzarella. Drizzle with a little oil.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i602.photobucket.com/albums/tt109/ramya6981/pizzasaucespreadondough.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px; height: 403.7px;" src="http://i602.photobucket.com/albums/tt109/ramya6981/pizzasaucespreadondough.jpg" border="0" alt="" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i602.photobucket.com/albums/tt109/ramya6981/vegetabletopping.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px; height: 403.5px;" src="http://i602.photobucket.com/albums/tt109/ramya6981/vegetabletopping.jpg" border="0" alt="" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i602.photobucket.com/albums/tt109/ramya6981/cheesetopping.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px; height: 403.5px;" src="http://i602.photobucket.com/albums/tt109/ramya6981/cheesetopping.jpg" border="0" alt="" /></a><br />Carefully slide the pizza on to a preheated pizza stone or baking sheet and bake on the middle shelf of a preheated oven, at least 230 deg C (450 deg F), Gas mark 8 or hotter if possible, for 10 to 12 minutes until the base is crisp and the topping is bubbling and golden. Repeat to make a second pizza.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i602.photobucket.com/albums/tt109/ramya6981/pizza1-1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px; height: 403.5px;" src="http://i602.photobucket.com/albums/tt109/ramya6981/pizza1-1.jpg" border="0" alt="" /></a><br />Serve hot. Enjoy!Ramya Kiranhttp://www.blogger.com/profile/06667321220324914950noreply@blogger.com13tag:blogger.com,1999:blog-984018161099800756.post-87172819812271897892010-01-24T02:30:00.002+05:302010-01-24T22:17:14.317+05:30Basic pizza doughThis simple bread dough makes the perfect crust for pizzas, and this recipe is sufficient for 2 medium-sized pizzas.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i602.photobucket.com/albums/tt109/ramya6981/pizzadough.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 471px; height: 700px;" src="http://i602.photobucket.com/albums/tt109/ramya6981/pizzadough.jpg" border="0" alt="" /></a><br /><br /><span style="font-style:italic;">Makes dough for 2 x 30 cm (12 inch) thin pizza bases or 1 (11 inch) thick pizza base</span><br /><br /><span style="font-weight:bold;">Ingredients</span><br /><br />2 cups, 250 g (8oz) White bread flour or all purpose flour<br />1 teaspoon fast-acting yeast<br />1 teaspoon salt<br />1/2 teaspoon sugar<br />150 ml (1/4 pint) warm water<br />1 tablespoon extra virgin olive oil<br /><br /><span style="font-weight:bold;">Method</span><br /><br />Sift the flour into the bowl of a food mixer and stir in the yeast, salt and sugar. Add the water and oil, set the mixer to low and work the ingredients until they just come together. Increase the speed and knead the dough for 8 - 10 minutes until smooth and elastic.<br /><br />Shape the dough into a ball and put in a lightly oiled bowl. Cover with cling form and leave to rise in a warm place for 1 hour until the dough has doubled in size. Transfer the risen dough to a lightly floured surface and knock out the air. Use as required.<br /><br /><span style="font-weight:bold;">Note:</span> To make the dough by hand sift the flour and salt into a bowl. Add the sugar then make a well in the center and add the frothed yeast, water and oil. Using your hands, gradually work the ingredients together to form a soft dough. Turn out the dough on to a lightly floured surface and knead for 8 - 10 minutes until it is smooth and elastic. Continue as above.Ramya Kiranhttp://www.blogger.com/profile/06667321220324914950noreply@blogger.com6tag:blogger.com,1999:blog-984018161099800756.post-71629369532562149772010-01-13T00:53:00.002+05:302010-01-12T17:07:10.592+05:30Bayerische Creme ( Bavarian cream with Raspberry jelly )Bayerische Creme is a classic rich and creamy German dessert. It is basically vanilla cream, thickened with gelatine, whipped cream, and egg yolks. It is similar to flour or cornstarch thickened crème pâtissière but thickened with gelatin instead. It is lightened with whipped cream when on the edge of setting up, before being molded, for a true Bavarian cream is usually filled into a fluted mold chilled until firm, then turned out onto a serving plate. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i602.photobucket.com/albums/tt109/ramya6981/vanillacream.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 471px; height: 700px;" src="http://i602.photobucket.com/albums/tt109/ramya6981/vanillacream.jpg" border="0" alt="" /></a><br /><br /><span style="font-weight:bold;">Little about Vanilla <span style="font-style:italic;"></span></span>: The name vanilla derives from the Spanish word "vainilla", little pod. Vanilla is an Evergreen annual creeper plant from genus of orchid plants which flourish in tropical and subtropical climate. Vanilla is the only type of Orchid which contributes to the human diet. The plant originally comes from Mexico and Central America. Today's areas of vanilla are situated in the tropical Island <a href="http://en.wikipedia.org/wiki/Madagascar">Madagascar</a>, the <a href="http://en.wikipedia.org/wiki/Comoros">Comoros</a>, <a href="http://en.wikipedia.org/wiki/R%C3%A9union">Reunion</a> and other tropical areas along the Indian Ocean. From over one hundred Types of vanilla, only fifteen are interestingly aromatic and only three are suitable for the manufacture of vanilla. The special aroma of vanilla is formed from 35 other substances along with vanillin and glucose. This aroma is achieved only after a very intensive working process where a fermentation is achieved by drying and sweating. And finally, the pods contain a maximum of just 3 % of vanillin.<br /><br />Vanilla is the second most expensive spice after saffron, due to the extensive labor required to grow the vanilla seed pods. Despite the expense, it is highly valued for its flavor, which author Frederic Rosengarten, Jr. described in The Book of Spices as "pure, spicy, and delicate" and its complex floral aroma depicted as a "peculiar bouquet." Despite its high cost, vanilla is widely used in both commercial and domestic baking, perfume manufacture and aromatherapy.<br /><br />Now with the recipe..<br /><br /><span style="font-style:italic;">Recipe Serves : 6</span><br /><br /><span style="font-weight:bold;">Ingredients Required:</span><br />500 ml milk<br />100 g sugar<br />6 egg yolks<br />1 vanilla pod<br />200 g whipping cream<br />4 gelatin sheets<br /><br />1 packet raspberry jelly (optional)<br /><br /><span style="font-weight:bold;">Directions:</span><br />Soak the gelatin sheets in a bowl of cold water for 5 minutes and let it soften. <br /><br />Cut the vanilla pod lengthwise and scrap the seeds using the sharp end of the knife. In a saucepan, combine milk and the pod along with the seeds and simmer them together over low-to-medium heat for about ten minutes. Don't allow to scald or boil!. Take the pan off the heat and let the vanilla get infused into the milk for a while.<br /><br />Meanwhile, beat the yolks and sugar together using a hand mixer till pale and fluffy. <br /><br />Slowly add warm vanilla-milk into the yolk mixture and combine using a whisk. Add this vanilla milk-yolk mixture back into the saucepan and simmer on low heat till the mixture thickens, and cook until the mixture is thick enough to coat the back of a spoon. Take it off the heat.<br /><br />Now take the gelatin out of the cold water, squeeze and add it to the hot vanilla custard, whisking well to combine. And let this custard cool completely.<br /><br />Beat the cream along with 3 tablespoons of sugar until stiff and fold this into the cooled custard. Pour this mixture into individual wine glasses and refrigerate until to set. <br /><br />Use raspberry jelly according to the instructions on the packet and pour it on to the fully set vanilla cream. Or you can simply use any fruit purees on top of the cream. <br /><br />The cream even tastes delicious with or without any fruits. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i602.photobucket.com/albums/tt109/ramya6981/BAYERSICHECREAM.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 471px; height: 700px;" src="http://i602.photobucket.com/albums/tt109/ramya6981/BAYERSICHECREAM.jpg" border="0" alt="" /></a><br />So enjoy this awesome dessert.Ramya Kiranhttp://www.blogger.com/profile/06667321220324914950noreply@blogger.com6tag:blogger.com,1999:blog-984018161099800756.post-54741005512208758692010-01-05T13:30:00.001+05:302010-01-06T02:20:30.043+05:30Black Forest BrowniesFirst and foremost, i wish all my readers a very happy and a prosperous new year 2010!! Hope you all had a great time spending long holidays with family and friends with loads of good food.. I hope to bring you all good food and some good photography this year.. <br />My first post this year are one of my favorites "Brownies".<br />I remember i had a good large black forest cake last year in Black forest. It was filled with cherries and cream.. It was simply delicious. The black forest brownies here use the same ingredients that are used in the famous "black forest cake" , except that they turn fudgy and gooey instead of cakey and creamy. Sour cherries, kirsch and chocolate are a known tested and tried combination. But for this recipe they all combine together to give a wonderful tasting brownie, which serves as a great dessert for all the brownie lovers out there. To make this brownie alcohol free, you can add the canned cherry syrup instead of kirsch. This brownie tastes extra special with some sweetened whipped cream. So do try this yummy treat!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i602.photobucket.com/albums/tt109/ramya6981/blackforestbrownies.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 471.45px; height: 700px;" src="http://i602.photobucket.com/albums/tt109/ramya6981/blackforestbrownies.jpg" border="0" alt="" /></a><br />Recipe adapted from <a href="http://www.amazon.com/Brownies-Linda-Collister/dp/3868032649/ref=sr_1_1?ie=UTF8&s=books&qid=1261952020&sr=8-1">Brownies, einfach schokoladig</a>. This is a great book with wonderful Brownie and Blondie recipes. Simple, yet delicious recipes. <br /> <br />I got this book on my hubby's birthday. I know, i should be presenting him with something on his birthday but in turn i got this book from him that day. I'm so lucky.. ain't i?? I recommend this book for people who are crazy about trying different kinds of brownies and blondies.. Till now, i've tried 4 recipes from that book and not one have disappointed me. All were a hit! Its the best book of brownies i've got. And yes, fyi, its a German book. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i602.photobucket.com/albums/tt109/ramya6981/BFB1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 470.7px; height: 700px;" src="http://i602.photobucket.com/albums/tt109/ramya6981/BFB1.jpg" border="0" alt="" /></a><br /><i>Recipe gives 12 big or 24 small brownies.</i><br /><br /><span style="font-weight:bold;">Ingredients:</span><br /><br />225 g milk chocolate, chopped <span style="font-style:italic;">(Use dark chocolate, if you like more intense chocolate flavor</span>)<br />125 g butter, cut into cubes<br />3 tbsp cream<br />3 eggs, large<br />225 g fine sugar<br />2 tbsp kirsch or syrup from the canned cherries<br />160 g all purpose flour<br />100 g dark chocolate, chopped, or 100 g chocolate chips<br />465 g canned or glass sour cherries, (drained weight 175 g)[Can add more, as per your taste]<br /><br />powdered sugar to sprinkle<br /><br />1 Brownie form (20 x 25 cm) greased and lined with a baking paper<br /><br /><br /><span style="font-weight:bold;">Directions:</span><br /><br />Preheat the oven to 180 deg C.<br /><br />Combine milk chocolate, butter and cream in a small bowl and melt using a double boiler (place the bowl over another bowl with a simmering water). See that the bowl with the chocolate doesn't touch the water. Once everything melts together, take it out and let cool.<br /><br />Beat the eggs in another bowl using a wooden spoon or a hand mixer until combined. Add in the sugar and kirsch and beat together until the mixture thickens a little bit.<br />Add in the melted chocolate-butter mixture.<br /><br />Add flour in small batches and combine with a wooden spoon. Add the chocolate chips or chopped chocolate. Combine well.<br /><br />Spread the batter evenly into the prepared pan and place the cherries on the batter evenly.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i602.photobucket.com/albums/tt109/ramya6981/BROWNIEABOUTTOBE.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px; height: 403.5px;" src="http://i602.photobucket.com/albums/tt109/ramya6981/BROWNIEABOUTTOBE.jpg" border="0" alt="" /></a>Bake the brownie in a preheated oven for 30 -35 minutes. Remove the pan and let cool.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i602.photobucket.com/albums/tt109/ramya6981/BAKEDBROWNIE.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px; height: 403.5px;" src="http://i602.photobucket.com/albums/tt109/ramya6981/BAKEDBROWNIE.jpg" border="0" alt="" /></a><br />Cut the brownie into 12 equal portions.<br /><br />Serve the brownies with some powdered sugar sprinkled on it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i602.photobucket.com/albums/tt109/ramya6981/BROWNIE.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px; height: 403.5px;" src="http://i602.photobucket.com/albums/tt109/ramya6981/BROWNIE.jpg" border="0" alt="" /></a><br /><span style="font-weight:bold;">Storage</span>: The brownie stays well in an air tight container at room temperature for up to 4 days.Ramya Kiranhttp://www.blogger.com/profile/06667321220324914950noreply@blogger.com10