tag:blogger.com,1999:blog-36845623134308676992024-03-13T09:08:09.681+05:30Drops of joySShttp://www.blogger.com/profile/13879600404630755077noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-3684562313430867699.post-41852496004788618902012-03-21T17:07:00.008+05:302012-03-22T12:03:30.072+05:30More candy - homemade twix bars<div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><div style="text-align: justify; "><span >I wish..I wish..I wish I could eat 'em all day.</span></div><div style="text-align: justify; "><span >I mean, thats the least I could say,</span></div><div style="text-align: justify; "><span >1, 2 or maybe even more - flaky crunchy cookie covered with chewy golden caramel and covered in chocolate..mmmm..my favorite candy bar - TWIX!</span></div><div style="text-align: justify; "><span ><br /></span></div><div style="text-align: justify; "><span ><span>Twix, more than 40 years old, stands for 'twin sticks' (anyone who's bought them would know - they are usually packaged in pairs). Eat one, and you'll want more. I've always loved Twix bars - there was a time when one didn't get them here - the </span><span>occasional</span><span><span> foreign returned aunt/uncle had to be requested for this & for my other favorite Snicker bars (one of the ignorant ones wondered why I was asking them for nickers). Ofcourse, now they're </span>available<span> at the local 'kirana store' priced at an affordable Rs. 30 per pack.</span></span></span></div></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><span ><br /></span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><span ><br /></span></div><a href="http://2.bp.blogspot.com/-OKFCNU57-74/T2rE--qqPII/AAAAAAAABks/9lv5vf474_8/s1600/014.JPG" style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span ><img src="http://2.bp.blogspot.com/-OKFCNU57-74/T2rE--qqPII/AAAAAAAABks/9lv5vf474_8/s400/014.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5722602862780497026" style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 302px; " /></span></a><div style="text-align: justify;"><span ><br /></span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><div style="text-align: justify; "><span ><span><br class="Apple-interchange-newline"></span><span>One reads that Mars Inc. (the manufacturer) now plans to stop selling candy with more than 250 calories in them. This is part of an ongoing effort on their part to improve nutritional value of their products and sell them in a responsible way. Heck, I don't know, if they reduce the candy size I'll just double, triple or quadruple the amount I'd eat normally.</span></span></div><div style="text-align: justify; "><span ><br /></span></div><div style="text-align: justify; "><span ><span>Browsing recipes, I was </span>delighted<span> with <a href="http://notwithoutsalt.com/2010/10/12/homemade-twix-bars/">this</a> one with instructions to make this yummilicious candy at home. I immediately bought the brand of golden syrup mentioned in the recipe - Lyle's and somehow nothing really happened after that. That was maybe a year ago, when I was in Mumbai.</span></span></div><div style="text-align: justify; "><span ><br /></span></div><div style="text-align: justify; "><span >Almost a year later, about a month ago, I won an assorted hamper from Nestle with a jumble of products - one of them being the ubiquitous Milkmaid, sweetened condensed milk. Armed with my Lyle's golden syrup and the Milkmaid, I set out to make my beloved candy.</span></div><div style="text-align: justify; "><span ><br /></span></div><div style="text-align: justify; "><span ><span><span>Now, I own a thermometer which goes upto 100C - if you own a candy thermometer do visit the <a href="http://notwithoutsalt.com/2010/10/12/homemade-twix-bars/">site</a> and follow instructions precisement! Taste-wise it was spot on - this was the real thing - the absence of the </span>thermometer<span> did take a toll on the texture - the chocolate was really difficult to spread, it had to be slathered on - what I now have is a glorious mess of delicious caramel sandwiched between crunchy shortbread and chocolate</span></span><span> </span><span>- oh well, it tasted heavenly so who cares if one needs to lick the spoon and the plate and the dish in which it sat! The husband and our delightful chomped and slurped away!</span></span></div></div><div style="text-align: justify;font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span ><br /></span></div><div style="text-align: justify;font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span ><br /></span></div><a href="http://1.bp.blogspot.com/-W-qpfWTad3E/T2rEOOMI3eI/AAAAAAAABkg/WuNWLCS2KOc/s1600/017.JPG" style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span ><img src="http://1.bp.blogspot.com/-W-qpfWTad3E/T2rEOOMI3eI/AAAAAAAABkg/WuNWLCS2KOc/s400/017.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5722602025133858274" style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 301px; " /></span></a><div style="text-align: justify;"><span ><br /></span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><span ><br /></span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><span >So here goes:</span></div><div style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); line-height: 18px; "><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; "><span >Shortbread</span></strong></p><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); line-height: 18px; "><span >150 gms unsalted butter, softened (make sure the butter is softened - I broke my hand beater thinking it was 'soft' enough)</span></p><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); line-height: 18px; "><span >1/4 cup sugar</span></p><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); "><span><span style="line-height: 18px; " >1.5 cups flour with 4 tbsp cornflour added (the recipe calls for cake flour - this the substituted version)</span></span></p><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); line-height: 18px; "><span >1/4 teaspoon salt</span></p><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); line-height: 18px; "><span >2 tablespoons ground rice (rice blitzed in a grinder until it is able to pass through a fine sieve)</span></p><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); line-height: 18px; "><span ><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; ">Make the Shortbread</strong>:</span></p><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); line-height: 18px; "></p><ol><li><span >Preheat the oven to 175°C. Line a 9-X-13-inch baking pan with parchment paper (or even foil).</span></li><li><span >Cream the butter and sugar until fluffy. Gradually add the flour, ground rice and salt. The dough will be crumbly but should hold together when you squeeze it.</span></li><li><span >Press the dough evenly into the bottom of the baking pan. Place in the oven and bake for 12 minutes. Rotate the pan from front to back and bake for another 10 minutes, until the shortbread is a deep golden brown.</span></li><li><span >Remove from the oven and allow to cool on a rack to room temperature.</span></li></ol><p></p><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); line-height: 18px; "><strong style="background-color: transparent; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; "><span >Caramel</span></strong></p><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); line-height: 18px; "><span >2 cups sugar</span></p><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); line-height: 18px; "><span >3/4 cup Lyle’s Golden Syrup (I guess any other brand also should work)</span></p><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); line-height: 18px; "><span >1/2 cup water</span></p><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); line-height: 18px; "><span >1 teaspoon fresh lime juice (thats juice from half a lime)</span></p><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); line-height: 18px; "><span >1 cup cream</span></p><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); line-height: 18px; "><span >1 cup sweetened condensed milk</span></p><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); line-height: 18px; "><span >Salt for sprinkling over the caramel layer (I used Fleur de Sel)</span></p><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); line-height: 18px; "><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; "><span >Make the Caramel:</span></strong></p><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); line-height: 18px; "></p><ol><li><span >Combine the sugar, golden syrup, water, and lemon juice in a large saucepan. Remove any sugar crystals from the sides of the pan by wiping down the sides with water.</span></li><li><span >Place the pot on medium-high heat and bring to a boil. Make sure no sugar crystals are sticking to the side.</span></li><li><span >When the sugar syrup starts to turn a dark golden test it by dropping it in a bowl of water - when the caramel cools it will be soft yet hold.</span></li><li><span >Carefully whisk in the cream. Stir until smooth, add the condensed milk.</span></li><li><span >Return the pan to the heat and stir constantly over medium heat. Remove from the heat and pour over the shortbread. While the caramel is warm sprinkle the surface with the salt.</span></li><li><span >Allow to set. This will take about 2 hours.</span></li></ol><p></p><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); line-height: 18px; "><strong style="background-color: transparent; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; "><span >Chocolate layer</span></strong></p><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); line-height: 18px; "><span >150 gms bittersweet chocolate, chopped (I used a combination of milk & dark)</span></p><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); line-height: 18px; "><span >2 tablespoons butter</span></p><p style="margin-top: 10px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-image: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); line-height: 18px; "></p><ol><li><span >Melt the chocolate and butter in the microwave. Make sure you stir the chocolate at 30 second intervals.</span></li><li><span >Once completely melted pour over the caramel. Using an offset spatula, smooth the chocolate in a nice even layer.</span></li><li><span >Place in the refrigerator to set.</span></li></ol></div></div><div style="text-align: justify;font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span ><br /></span></div><a href="http://1.bp.blogspot.com/-voSS1gimuYI/T2rF8BvE76I/AAAAAAAABk4/nd_3EU1gBtE/s1600/010.JPG" style="font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span ><img style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 209px; " src="http://1.bp.blogspot.com/-voSS1gimuYI/T2rF8BvE76I/AAAAAAAABk4/nd_3EU1gBtE/s400/010.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5722603911576350626" /></span></a><div style="text-align: justify;font-size: 100%; font-weight: normal; font-style: normal; font-variant: normal; line-height: normal; "><span >Aaaahh..bliss....</span><span >..</span></div>SShttp://www.blogger.com/profile/13879600404630755077noreply@blogger.com1tag:blogger.com,1999:blog-3684562313430867699.post-25447766487499429682012-02-20T11:18:00.004+05:302012-02-20T11:28:59.295+05:30A little bit of this and that<div style="text-align: center;"><span style="font-family: Georgia, serif; font-size: 100%; text-align: justify; ">A little bit if this..these are called Nanaimo Bars and you can find the recipe </span><a href="http://www.joyofbaking.com/NanaimoBars.html" style="font-family: Georgia, serif; font-size: 100%; text-align: justify; ">here</a></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><a href="http://1.bp.blogspot.com/-dsq3GPeJjts/T0Hfcq5jvFI/AAAAAAAABj8/KzGx1hpj9mI/s1600/051.JPG" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 301px; height: 400px;" src="http://1.bp.blogspot.com/-dsq3GPeJjts/T0Hfcq5jvFI/AAAAAAAABj8/KzGx1hpj9mI/s400/051.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5711091486127537234" /></a><br /><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="text-align: center;font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">And a little bit of that..a chocolate orange tart - no recipe really - just used ingredients at home all in a biscuit base.</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><img src="http://3.bp.blogspot.com/-ewNe6CMIpGU/T0Hg6G4rMOI/AAAAAAAABkU/7X-GWkE-lUM/s400/023.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5711093091367858402" style="color: rgb(0, 0, 238); font-family: 'Times New Roman'; font-size: medium; text-decoration: underline; display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 299px; " /><br class="Apple-interchange-newline"></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /><div><div><br /></div><div><br /></div></div></div>SShttp://www.blogger.com/profile/13879600404630755077noreply@blogger.com0tag:blogger.com,1999:blog-3684562313430867699.post-81734672402003491062012-02-20T11:06:00.004+05:302012-02-20T11:10:32.434+05:30Boozy rum and raisin cake<div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span><span style="text-align: justify; ">Yesterday was one of the happiest days of my life - I </span><span style="text-align: justify; ">discovered</span><span style="text-align: justify; "> Modern Bazaar on Arjun Marg :) I'm ecstatic - its covers everything from chocolate to cheese! I mean, I'm literally dancing in my chair! I've been longing to go to Flanders Dairy on Lodhi Road - but its just SO far away from here (or so it seems). Until I discovered Modern Bazaar - they keep a decent stock of Flanders cheese - I picked up some yummy smoked scamorza (which made a delicious Lebanese pizza). Yes, it is also a grocery store - it has all the regular khana peena stuff - was </span><span style="text-align: justify; ">pleasantly </span><span style="text-align: justify; ">surprised to find zatar and sumac as well. It is literally almost all that I was missing about Mumbai - except dear <a href="http://www.arifelamoulde.com/" style="text-decoration: none; color: rgb(1, 87, 130); ">Arife</a>, ofcourse.</span></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-align: justify; "><span><br /></span></div><a href="http://3.bp.blogspot.com/-AAJce3VTHjw/T0HMFkTx3XI/AAAAAAAABjk/oGjZs6V8Alo/s1600/042.JPG" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; text-decoration: none; color: rgb(1, 87, 130); "><span><img src="http://3.bp.blogspot.com/-AAJce3VTHjw/T0HMFkTx3XI/AAAAAAAABjk/oGjZs6V8Alo/s320/042.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5711070198500547954" style="border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-width: initial; border-color: initial; border-image: initial; position: relative; padding-top: 8px; padding-right: 8px; padding-bottom: 8px; padding-left: 8px; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-top-color: rgb(204, 204, 204); border-right-color: rgb(204, 204, 204); border-bottom-color: rgb(204, 204, 204); border-left-color: rgb(204, 204, 204); -webkit-box-shadow: rgba(0, 0, 0, 0.199219) 0px 0px 20px; box-shadow: rgba(0, 0, 0, 0.199219) 0px 0px 20px; border-top-left-radius: 0px; border-top-right-radius: 0px; border-bottom-right-radius: 0px; border-bottom-left-radius: 0px; text-align: justify; float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 258px; height: 320px; background-position: initial initial; background-repeat: initial initial; " /></span></a><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span style="text-align: justify; "><span><br /></span></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span style="text-align: justify; "><span><br /></span></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span style="text-align: justify; "><span>This was followed by a trip to Le Marche - heaven knows why - but I think we ended up going there as part of the loitering in MGF Mall program. Le Marche has a patisserie/bakery section called Sugar & Spice. The stuff looks quite neat - doesn't taste all that great. The husband, always on an impulse purchase spree, was found caught staring at a rum and raisin pastry. No way was I going to let him buy it for.. 75 bucks a piece! I had to make it had home - making a mental note to avoid so much frosting - wanting to keep it simple. Having a basic sketch in mind, googling the recipe was a must - though surprisingly not too many turned up. Broadly, followed one I found on <a href="http://allrecipes.com/recipe/rum-and-raisin-cake/" style="text-decoration: none; color: rgb(1, 87, 130); ">Allrecipes</a> but here goes. It turned out quite lovely moist and boozy - a few hours in the fridge made it even better - dense rich rum chocolate cake.</span></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span style="text-align: justify; "><span><br /></span></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span style="text-align: justify; "><span><br /></span></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span style="text-align: justify; "><a href="http://2.bp.blogspot.com/-nlTbP3z3kfQ/T0HVtZf595I/AAAAAAAABjw/EpxymUVIxPw/s1600/044.JPG" style="text-decoration: none; color: rgb(1, 87, 130); text-align: left; "><span><img src="http://2.bp.blogspot.com/-nlTbP3z3kfQ/T0HVtZf595I/AAAAAAAABjw/EpxymUVIxPw/s320/044.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5711080778398037906" style="border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-width: initial; border-color: initial; border-image: initial; position: relative; padding-top: 8px; padding-right: 8px; padding-bottom: 8px; padding-left: 8px; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: rgb(255, 255, 255); border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-top-color: rgb(204, 204, 204); border-right-color: rgb(204, 204, 204); border-bottom-color: rgb(204, 204, 204); border-left-color: rgb(204, 204, 204); -webkit-box-shadow: rgba(0, 0, 0, 0.199219) 0px 0px 20px; box-shadow: rgba(0, 0, 0, 0.199219) 0px 0px 20px; border-top-left-radius: 0px; border-top-right-radius: 0px; border-bottom-right-radius: 0px; border-bottom-left-radius: 0px; text-align: justify; float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 242px; height: 320px; background-position: initial initial; background-repeat: initial initial; " /></span></a></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span style="text-align: justify; "><b><span>Ingredients:</span></b></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span style="text-align: justify; "><span><div><ul><li><span style="font-size: 100%; ">1 cup water</span></li><li><span style="font-size: 100%; ">1/2 cup dark rum</span></li><li><span style="font-size: 100%; ">2/3 cup black raisins soaked for a few hours in rum (amount of raisins can be increased)</span></li><li><span style="font-size: 100%; ">3/4 cup butter</span></li><li><span style="font-size: 100%; ">1 Egg at room temperature</span></li><li><span style="font-size: 100%; ">1 cup sugar</span></li><li><span style="font-size: 100%; ">1 2/3 cup flour</span></li><li><span style="font-size: 100%; ">1 teaspoon Baking Soda</span></li><li><span style="font-size: 100%; ">1/3 cup cocoa Powder</span></li></ul></div></span></span></div><div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; color: rgb(51, 51, 51); line-height: 18px; background-color: rgb(255, 255, 255); text-align: justify; "><u><span><br /></span></u></div><span style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; color: rgb(51, 51, 51); line-height: 18px; text-align: -webkit-auto; background-color: rgb(255, 255, 255); "><span><span style="line-height: normal; "><div style="text-align: justify; "><b>Method:</b></div><div style="text-align: justify; "><ul style="padding-top: 0px; padding-right: 2.5em; padding-bottom: 0px; padding-left: 2.5em; margin-top: 0.5em; margin-right: 0px; margin-bottom: 0.5em; margin-left: 0px; line-height: 1.4; list-style-position: initial; list-style-image: initial; "><li style="padding-top: 0.25em; padding-right: 0px; padding-bottom: 0.25em; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0.25em; margin-left: 0px; border-top-style: none; border-bottom-style: none; border-right-style: none; border-left-style: none; border-width: initial; border-color: initial; border-image: initial; ">Preheat oven to 180C degrees. Prepare a 9 inch round baking tin.</li><li style="padding-top: 0.25em; padding-right: 0px; padding-bottom: 0.25em; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0.25em; margin-left: 0px; border-top-style: none; border-bottom-style: none; border-right-style: none; border-left-style: none; border-width: initial; border-color: initial; border-image: initial; ">Boil one cup water and transfer into a mixing bowl.</li><li style="padding-top: 0.25em; padding-right: 0px; padding-bottom: 0.25em; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0.25em; margin-left: 0px; border-top-style: none; border-bottom-style: none; border-right-style: none; border-left-style: none; border-width: initial; border-color: initial; border-image: initial; ">Add soaked raisins followed by melt butter and beaten egg and sugar.</li><li style="padding-top: 0.25em; padding-right: 0px; padding-bottom: 0.25em; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0.25em; margin-left: 0px; border-top-style: none; border-bottom-style: none; border-right-style: none; border-left-style: none; border-width: initial; border-color: initial; border-image: initial; ">Sift flour, cocoa and soda.</li><li style="padding-top: 0.25em; padding-right: 0px; padding-bottom: 0.25em; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0.25em; margin-left: 0px; border-top-style: none; border-bottom-style: none; border-right-style: none; border-left-style: none; border-width: initial; border-color: initial; border-image: initial; ">Add to wet mixture taking care not to overdo the mixing</li><li style="padding-top: 0.25em; padding-right: 0px; padding-bottom: 0.25em; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0.25em; margin-left: 0px; border-top-style: none; border-bottom-style: none; border-right-style: none; border-left-style: none; border-width: initial; border-color: initial; border-image: initial; ">Bake for 35-40 mins - making sure the cake passes the clean toothpick test.</li></ul></div></span><img src="http://1.bp.blogspot.com/-9Zx1IDOCqkc/T0HL4qsbY4I/AAAAAAAABjY/MP_o_7GSwXM/s320/048.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5711069976876245890" style="padding-top: 8px; padding-right: 8px; padding-bottom: 8px; padding-left: 8px; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: rgb(204, 204, 204); border-right-color: rgb(204, 204, 204); border-bottom-color: rgb(204, 204, 204); border-left-color: rgb(204, 204, 204); border-image: initial; -webkit-box-shadow: rgba(0, 0, 0, 0.199219) 0px 0px 20px; box-shadow: rgba(0, 0, 0, 0.199219) 0px 0px 20px; border-top-left-radius: 0px; border-top-right-radius: 0px; border-bottom-right-radius: 0px; border-bottom-left-radius: 0px; text-align: justify; float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 251px; height: 320px; " /></span></span><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; color: rgb(51, 51, 51); background-color: rgb(255, 255, 255); text-align: justify; "><span><br /></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; color: rgb(51, 51, 51); background-color: rgb(255, 255, 255); text-align: justify; "><span><br /></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; color: rgb(51, 51, 51); background-color: rgb(255, 255, 255); text-align: justify; "><span>The cake looked rather plain was toying on idea of a rum ganache frosting or a simple glaze icing. As you can see from the pics, the cake had been cut and by popular demand was left as is. Such a simple recipe - what I would do differently next time would be up the quantity of fruit. I did contemplate on adding spices - then thought it would remind one, too much, of a Christmas cake! But will try it anyways.</span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; color: rgb(51, 51, 51); background-color: rgb(255, 255, 255); text-align: justify; "><span><br /></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; color: rgb(51, 51, 51); background-color: rgb(255, 255, 255); text-align: justify; "><span>Ok, I need to make a trip to Modern Bazaar, I'm totally in love with the place, for now!</span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; color: rgb(51, 51, 51); background-color: rgb(255, 255, 255); text-align: justify; "><span><br /></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; color: rgb(51, 51, 51); background-color: rgb(255, 255, 255); text-align: justify; "><span><br /></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; color: rgb(51, 51, 51); background-color: rgb(255, 255, 255); text-align: justify; "><span><br /></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; color: rgb(51, 51, 51); background-color: rgb(255, 255, 255); text-align: justify; "><span><br /></span></div><div style="text-align: justify;"><span><br /></span></div></div>SShttp://www.blogger.com/profile/13879600404630755077noreply@blogger.com0tag:blogger.com,1999:blog-3684562313430867699.post-70055307714620920082012-01-31T15:04:00.006+05:302012-02-20T11:10:48.338+05:30All new..Part II<div style="text-align: center;"><a href="http://3.bp.blogspot.com/-YdEREa9yInA/Tye2V3siJiI/AAAAAAAABis/sYL2zj8Cg00/s1600/017.JPG" style="text-align: left; "><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="http://3.bp.blogspot.com/-YdEREa9yInA/Tye2V3siJiI/AAAAAAAABis/sYL2zj8Cg00/s320/017.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5703727939932268066" /></a></div><div style="text-align: justify;">To introduce the product, we are back in our healthy snacking space with a milk based snack for children. French food giant Danone, recently launched a brand called 'Fundooz' (they should have called it FunDude - with a fun dude looking character). They first came out with Fundooz Yum Creamy, flavored in strawberry and vanilla. Flavored yogurt. This product is called Yum Chuski which comes in chocolate and kulfi flavors. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The problem is that I have no idea what exactly this product is. Pudding? No. Milkshake? No. Evidently, it is a launch meant for children, so clearly, it doesn't appeal to 30+ me (not even the child in me). Right from the packaging, to the product and the caricature, I found down right ugly.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Then comes actual product (that the only word that come to mind) - the texture is exactly that of milk with lots of cornflour added to it. Goop. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><img src="http://4.bp.blogspot.com/-1boHmdq0YlI/Tye9VVcdKZI/AAAAAAAABjE/-bHJ5t5n5eA/s320/Untitled.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5703735627319421330" style="color: rgb(0, 0, 238); text-decoration: underline; display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 218px; " /><br class="Apple-interchange-newline"></div><div style="text-align: justify;">Danone Fundooz Yum Chuski Plus comes in easy squeeze pack which I couldn't pry open, even when I tried to neatly pull it along the 'tear here' perforated dotted line. I used a scissor to cut it neatly. And no chuski business here, I scoooped all the goop out with a desert spoon. The husband liked the product - he works in the food business so I guess he knows better - this product certainly didn't work for me. Let me try it out on my almost 2 year old.</div>SShttp://www.blogger.com/profile/13879600404630755077noreply@blogger.com1tag:blogger.com,1999:blog-3684562313430867699.post-41545159614231792122012-01-12T11:30:00.003+05:302012-08-12T11:27:18.898+05:30No bake cheesecake<div>
<a href="http://4.bp.blogspot.com/-y3SqPB8XafE/TqB4E5zWGcI/AAAAAAAABGo/DmA4HQhEg4o/s1600/007.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="text-align: center;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5665660356863072706" src="http://4.bp.blogspot.com/-y3SqPB8XafE/TqB4E5zWGcI/AAAAAAAABGo/DmA4HQhEg4o/s320/007.JPG" style="cursor: pointer; float: left; height: 244px; margin-bottom: 10px; margin-left: 0px; margin-right: 10px; margin-top: 0px; width: 320px;" /></a></div>
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I love cheesecakes. I can't remember from when, but I always have. From the day of yore, where there was no internet, I'd sit for hours looking a cookery books with recipes of cheese cake and long to make it. But for this ingredient called 'cream cheese'. Unfortunately, cream cheese in India comes with scary prices & even scarier expiry dates. So cheesecaking was limited to friends and relatives arriving from anywhere out of the country. </div>
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An unforgettable experience was having that one giant slice of <a href="http://www.juniorscheesecake.com/">Juniors</a> cheesecake after watching a show at Broadway. This humongous slice of creamy cheesecake - just YUM!</div>
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A few months ago, my friend shared this wonderful recipe, which has been modified slightly to suit ones taste. Here goes a cheesecake recipe with well, no cream cheese!</div>
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<a href="http://1.bp.blogspot.com/-fAqxcJnUHp8/Tw53srH6QRI/AAAAAAAABhQ/bnMbJEvPTfc/s1600/010.JPG" style="text-align: left;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5696622188044108050" src="http://1.bp.blogspot.com/-fAqxcJnUHp8/Tw53srH6QRI/AAAAAAAABhQ/bnMbJEvPTfc/s320/010.JPG" style="cursor: pointer; display: block; height: 227px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 320px;" /></a></div>
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Ingredients:</div>
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Crust</div>
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2 packs of digestive biscuit</div>
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25 gms of butter (you can add more if you want a crunchier harder crust)</div>
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1. Crush biscuits in the mixie, add butter to the crumbs and mix till it all come together.</div>
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2. Line a springform tin (or any tin with a loose base) with foil and pack the crumb mixture into it.</div>
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Filling</div>
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Yogurt made from 1 lt milk (full/regular - both work well)</div>
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Paneer made from 1 lt milk (full/regular - both work well)</div>
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200 ml cream</div>
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3/4 cup powdered sugar (can be increased to 1 it you like it sweeter)</div>
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1.5 tbsp gelatin</div>
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1 tsp vanilla extract</div>
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<span style="background-color: white; text-align: left;">1. Hang the yogurt in a muslin cloth till all the water has drained out - usually around 3 to 4 hours</span></div>
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<span style="background-color: white; text-align: left;">2. Dissolve gelatin in warm water and keep aside</span></div>
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<span style="background-color: white; text-align: left;">2. Blend together the hung yogurt and cream till smooth</span></div>
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<span style="background-color: white; text-align: left;">3. Keep adding little bits of paneer till to achieve a smooth texture<br />4. Add gelatin and vanilla to the above mixture</span></div>
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<span style="background-color: white; text-align: left;">5. Pour over prepared crust and refrigerate.</span></div>
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<span style="background-color: white; text-align: left;">You have a choice of toppings, since strawberries are in season you can made a coulis by blitzing about 100 gms of the berries with a little sugar added (depending on how sweet the fruit is). With such gorgeous fruit how can one not use it. </span></div>
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<a href="http://4.bp.blogspot.com/-70Qj6q_ctHc/Tw53sHWTfxI/AAAAAAAABhE/E2jemPwNqqM/s1600/006.JPG" style="text-align: left;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5696622178440806162" src="http://4.bp.blogspot.com/-70Qj6q_ctHc/Tw53sHWTfxI/AAAAAAAABhE/E2jemPwNqqM/s320/006.JPG" style="cursor: pointer; display: block; height: 320px; margin-bottom: 10px; margin-left: auto; margin-right: auto; margin-top: 0px; text-align: center; width: 315px;" /></a></div>
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<span style="background-color: white; text-align: left;">I have also made it earlier with blueberry spread by St. Dalfour. But nothing like using fresh fruit.</span></div>
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<a href="http://1.bp.blogspot.com/-NLVs946TUoM/Tw53tA30IdI/AAAAAAAABhc/wAJbLKQjk68/s1600/011.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5696622193882178002" src="http://1.bp.blogspot.com/-NLVs946TUoM/Tw53tA30IdI/AAAAAAAABhc/wAJbLKQjk68/s320/011.JPG" style="cursor: hand; cursor: pointer; display: block; height: 217px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
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<a href="http://4.bp.blogspot.com/-y3SqPB8XafE/TqB4E5zWGcI/AAAAAAAABGo/DmA4HQhEg4o/s1600/007.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="text-align: center;"><br /></a>SShttp://www.blogger.com/profile/13879600404630755077noreply@blogger.com1tag:blogger.com,1999:blog-3684562313430867699.post-50762747809328390432012-01-11T12:39:00.005+05:302012-01-26T12:11:05.893+05:30All new..<div style="text-align: justify;">The first of the series, I hope to update this regularly, provided there are new products arriving in the market. </div><a href="http://3.bp.blogspot.com/--yMeDxHdwNU/TyD1MK00ZsI/AAAAAAAABiU/7CCn240JqCU/s1600/010.JPG"></a><div><p class="MsoNormal" style="text-align:justify"></p><p class="MsoNormal" style="text-align: justify;">I honestly do not why I haven’t blogged on this topic before, honestly, because I am such a sucker for new product launches. Earlier it extended to everything new that I saw in the market, face creams and washes, shampoos, lotions – you name it! Now that I’ve turned 30, I have decided to stick to one accessible brand, in this case Himalaya Herbals. Although I did just get off the L’Occitane website, after having spent a packet. Lets get back to food.<o:p></o:p></p> <p class="MsoNormal" style="text-align: justify;">Here are ones that have caught my eye, so far. Appears, there is a lot of stress on “healthy snacking”.</p><p class="MsoNormal"><img src="http://1.bp.blogspot.com/-AQWc_I6mGgg/TyDzAtXQ16I/AAAAAAAABh8/wd1YKJefO_s/s320/008.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5701824321753765794" style="text-align: justify;color: rgb(0, 0, 238); text-decoration: underline; float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 230px; height: 320px; " /></p><p class="MsoNormal" style="text-align: justify;"><b>Maggi Noodletz:</b> The package design is rather cluttered and garish - at first one couldn’t really figure what it was. Maggi has seen so many variations in the recent years, first Atta Noodles then Multigrain. So when one saw this, one wasn’t sure if it was another ‘healthier’ variant or something new. On further scrutiny one sees the “Ready to Eat Noodle Bits” in the south west corner of the package. They are also very quick in adding NO ADDED MSG! ‘Crunchy noodles in a pack’ is how they describe it. Priced at Rs. 15 a pack.</p><p class="MsoNormal"><o:p></o:p></p> <p class="MsoNormal" style="text-align: justify;">Taste wise – its rather like regular masala Maggi crushed into tiny shards with the tastemaker premixed. Called Swinging Masala, also available was a Rockin Chicken variant. I’ve eaten regular Masala Maggi uncooked so this tasted pretty much the same. Except, they did live up to the crunchy experience. They are tapping a segment which has only hosted a Wai Wai and Top Ramen Mug Noodles so far. So if you find it hard to spare 2 minutes (do minit) all you need to do is open and eat!<o:p></o:p></p><p class="MsoNormal" style="text-align: justify;"><br /></p><p class="MsoNormal"><a href="http://2.bp.blogspot.com/-4WTKsoPkJvQ/TyD0G0_AKqI/AAAAAAAABiI/_XwCKhyqwTs/s1600/009.JPG"><img src="http://2.bp.blogspot.com/-4WTKsoPkJvQ/TyD0G0_AKqI/AAAAAAAABiI/_XwCKhyqwTs/s320/009.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5701825526390336162" style="text-align: justify;float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 275px; height: 320px; " /></a></p><p class="MsoNormal" style="text-align: justify;"><b>Lay’s Baked Chips:</b> I liked the package design, very clean, simple and straightforward. The ‘Baked’ in bold red letters screams out loud. How can one not pick one up?! There is so much guilt attached to snacking these days – guilt created. I mean if you really wanted to snack healthy why not a gajar (carrot) or kheera (cucumber) salad! This product tries to fit into this ‘healthy snacking’ segment by stating 50% less fat than fried chips. In 3 variants, Regular Salted, Herb Cream & Onion and Tomato – I bought the first two. Priced at Rs. 30 for a pack of 67 gms.</p><p class="MsoNormal"><o:p></o:p></p> <p class="MsoNormal" style="text-align: justify;">Made out of potato flakes (47%) and wheat flour (maida/flour, duh?! – also they don’t mention how much) they taste almost identical to Lay’s Stax or Pringles except they are ridged (I really wish they weren’t). Had tasted this product about three years ago in the US, liked those better mainly because they weren’t ridged. So basically we have your regular Lay’s flavours with the texture of Stax/Pringles and the claim of being baked. A funny thing, Lay’s always goes out and out to state No Transfats – here there is no mention of this – all it mentions is Fat 15.4 per 100 gms. Food for thought? <o:p></o:p></p><p class="MsoNormal"><a href="http://3.bp.blogspot.com/--yMeDxHdwNU/TyD1MK00ZsI/AAAAAAAABiU/7CCn240JqCU/s1600/010.JPG"><img src="http://3.bp.blogspot.com/--yMeDxHdwNU/TyD1MK00ZsI/AAAAAAAABiU/7CCn240JqCU/s320/010.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5701826717664175810" style="text-align: justify;float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 302px; height: 320px; " /></a></p><p class="MsoNormal" style="text-align: justify;"><br /></p><p class="MsoNormal" style="text-align: justify;">Mother Dairy Mishti Dahi: I must say they have done a really good job of bringing the yummy mishti doi to the masses. Ofcourse, nothing can replace the wet earthen pot holding the doi bought from Ganguram great grandson on Ho - Chi - Minh Sarani (yes yes, it’s a sweet shop in Kolkata and the actual name of a road). But when you’re sitting in a concrete jungle I guess one has to do with a plastic cup. Priced at Rs. 10 for a 90 gm pack, they also have a 400 gm SKU. The taste is perfect, almost store bought – once again, yes, one does miss the earthen pot.</p><p class="MsoNormal"><o:p></o:p></p><p></p></div>SShttp://www.blogger.com/profile/13879600404630755077noreply@blogger.com0tag:blogger.com,1999:blog-3684562313430867699.post-90636252696015076262011-12-22T12:36:00.006+05:302011-12-22T13:00:00.509+05:30Change is imminent..<p class="MsoNormal" style="text-align: justify;">..and I love it. The change that I am talking about is a move, a move from Mumbai to Gurgaon. 400050 to 122002. </p><p class="MsoNormal" style="text-align: justify;">Do I miss Mumbai? Yes, at times, yes. And what is it that I really really miss?</p><p class="MsoNormal"><o:p></o:p></p> <p class="MsoListParagraphCxSpFirst" style="text-indent:-18.0pt;mso-list:l0 level1 lfo1"></p><ul><li style="text-align: justify;"><span style="text-indent: -18pt; ">First and foremost, <a href="http://www.arifelamoulde.com/">Arife</a>, which stocked all my baking goodies</span></li><li style="text-align: justify;"><span style="text-indent: -18pt; ">The warm weather</span></li><li style="text-align: justify;"><span style="text-indent: -18pt; "><a href="http://www.hypercityindia.com/index.asp">HyperCITY</a></span></li><li style="text-align: justify;"><span style="text-indent: -18pt; ">Patel/Society Store</span></li><li style="text-align: justify;"><span style="text-indent: -18pt; "><a href="http://aspoonfullofsugarandapinchofsalt.blogspot.com/2008/09/best-of-south-in-central-mumbai.html">Café Madras</a>/Mysore (Sagar doesn’t really match)</span></li><li style="text-align: justify;"><span style="text-indent: -18pt; "><a href="http://aspoonfullofsugarandapinchofsalt.blogspot.com/2008/09/american-express-bakery-small-pleasures.html">American Express</a> and all the other little bakeries dotting the city</span></li><li style="text-align: justify;"><span style="text-indent: -18pt; ">Roaming around Linking Road</span></li><li style="text-align: justify;"><span style="text-indent: -18pt; ">And the warm weather, once again</span></li></ul><!--[if !supportLists]--><o:p></o:p><p></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-18.0pt;mso-list:l0 level1 lfo1"><o:p></o:p></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-18.0pt;mso-list:l0 level1 lfo1"><o:p></o:p></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-18.0pt;mso-list:l0 level1 lfo1"><o:p></o:p></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-18.0pt;mso-list:l0 level1 lfo1"><o:p></o:p></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-18.0pt;mso-list:l0 level1 lfo1"><o:p></o:p></p> <p class="MsoListParagraphCxSpMiddle" style="text-indent:-18.0pt;mso-list:l0 level1 lfo1"><o:p></o:p></p> <p class="MsoListParagraphCxSpLast" style="text-indent:-18.0pt;mso-list:l0 level1 lfo1"><o:p></o:p></p> <p class="MsoNormal" style="text-align: justify;">Having said that, it isn’t that I don’t like Gurgaon, although it is rather early, the list might get a little longer with time, hopefully.</p><p class="MsoNormal" style="text-align: justify;"></p><ul><li>C<span style="text-indent: -18pt; ">entrally located house giving me Day 1 access to all the sales. Since I am on a break, I have all the time to shop </span><span style="text-indent: -18pt; font-family: Wingdings; ">J</span></li><li><span style="text-indent: -18pt; ">Spar Hypermarket and Le Marche are not bad</span></li><li><span style="text-indent: -18pt; ">The Metro (which I am yet to use) – MG Road station is right at my gate. Connectivity all over is just brilliant.</span></li><li><span style="text-indent: -18pt; ">L</span><span style="text-indent: -18pt; ">ooking forward to INA Market and </span><a href="http://www.flandersdairy.com/" style="text-indent: -18pt; ">Flanders Dairy</a><span style="text-indent: -18pt; "> which promises.</span></li></ul><p></p><p class="MsoListParagraphCxSpLast" style="text-align: justify;text-indent: -18pt; "><o:p></o:p></p> <p class="MsoNormal" style="text-align: justify;">But the Gurgaon list is yet to grow, so…<o:p></o:p></p><p class="MsoNormal" style="text-align: justify;">This post was just a list to remind me of my favorites, I have also been busy baking lemon tarts, berry muffins & whole wheat bread for Little. More posts on that will follow..</p> <p class="MsoNormal"><o:p> </o:p></p>SShttp://www.blogger.com/profile/13879600404630755077noreply@blogger.com0tag:blogger.com,1999:blog-3684562313430867699.post-17948212839997473242011-12-19T19:21:00.005+05:302011-12-25T15:23:48.489+05:30Berry muffins<p class="MsoNormal" style="text-align:justify"><span >In my last post I cribbed about missing Hypercity – I still do – like hell. But like I also pointed out, we’ve found a close equivalent in Spar Hypermarket. Located in the MGF Metropolis, its right opposite our place (Metro stop: MG Road). Spar is a joint venture between the Dubai based Landmark Group (which also owns Lifestyle) and SPAR International (of Dutch origin). <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span >Coming back to Spar, its well, quite your regular supermarket with all the regular stuff. Some imported stuff, though I think Le Marche would be a better option if you were looking for purely imported stuff. <o:p></o:p></span></p> <p class="MsoNormal" style="text-align:justify"><span >Went through the chips, soft drinks routine then finally arrived at the frozen foods section. To my utter joy I discovered they stored frozen berries, which went by the name <a href="http://www.connoisseurs.co.in/">The Connoisseurs</a>. Blueberries, raspberries, blackberries and strawberries all available. Pricing is a little steep at 150 for a 200 gm pack. The husband loves blueberry muffins, the ones you get at coffee shops are totally fraudulent – muffins with half a teaspoon of blueberry jam. Such a pity, but we used to buy a ready mix to make them almost every week. Hence, I jumped when I saw them. <o:p></o:p></span></p><p class="MsoNormal" style="text-align:justify"></p><div style="text-align: center;"><span ><a href="http://4.bp.blogspot.com/-aUWEVSEwVdg/Tu9DbXC1XfI/AAAAAAAABdE/-lDud6D_IIk/s1600/bake.JPG" style="text-align: left; "><img src="http://4.bp.blogspot.com/-aUWEVSEwVdg/Tu9DbXC1XfI/AAAAAAAABdE/-lDud6D_IIk/s320/bake.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5687838991713656306" style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 239px; " /></a><a href="http://4.bp.blogspot.com/-rnJjjZDh_Mc/Tu9Db6yfDaI/AAAAAAAABdQ/G6-itme4r7o/s1600/bake2.JPG" style="text-align: left; "><img src="http://4.bp.blogspot.com/-rnJjjZDh_Mc/Tu9Db6yfDaI/AAAAAAAABdQ/G6-itme4r7o/s320/bake2.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5687839001308761506" style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 239px; " /></a><div style="text-align: justify;"><br /></div></span></div><p></p><p class="MsoNormal" style="text-align:justify"><span >Made them through the whole of last week – they were just lovely – threw in some strawberries I had as well – very moist and stayed almost a week. Here goes.</span></p><p class="MsoNormal" style="text-align:justify"><span ><o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span >Adapted from: <a href="http://www.joyofbaking.com/muffins/ButtermilkBerryMuffins.html#ixzz1hGXoAczv">Joy of Baking</a><o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: white; "><span >325 grams all-purpose flour<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span >150 grams sugar<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span >2 teaspoons baking powder<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span >1/2 teaspoon baking soda<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span >1/4 teaspoon salt<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span >Zest of one orange and juice (used a kinnow, which is in season)<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span >1 egg, lightly beaten<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span >240 ml yogurt, whisked<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span >120 ml oil <o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span >1 teaspoon vanilla extract<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span >About 350 gms frozen berries (I used blue & strawberries)<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span >Method<o:p></o:p></span></p> <p style="text-align: justify;margin-left: 36pt; text-indent: -18pt; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: white; background-position: initial initial; background-repeat: initial initial; "><!--[if !supportLists]--><span >·<span style="font:7.0pt "Times New Roman""> </span><!--[endif]-->Preheat oven to 190 degrees C<o:p></o:p></span></p> <p style="text-align: justify;margin-left: 36pt; text-indent: -18pt; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: white; "><!--[if !supportLists]--><span >·<span style="font:7.0pt "Times New Roman""> </span><!--[endif]-->Position rack in center of oven. Line with paper liners<o:p></o:p></span></p> <p style="text-align: justify;margin-left: 36pt; text-indent: -18pt; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: white; "><!--[if !supportLists]--><span >·<span style="font:7.0pt "Times New Roman""> </span><!--[endif]-->In a large measuring cup or bowl whisk together the egg, yogurt, oil, and vanilla extract<o:p></o:p></span></p> <p style="text-align: justify;margin-left: 36pt; text-indent: -18pt; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: white; background-position: initial initial; background-repeat: initial initial; "><!--[if !supportLists]--><span >·<span style="font:7.0pt "Times New Roman""> </span><!--[endif]-->In another large bowl combine the flour, sugar, baking powder, baking soda, salt<o:p></o:p></span></p> <p style="text-align: justify;margin-left: 36pt; text-indent: -18pt; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: white; background-position: initial initial; background-repeat: initial initial; "><!--[if !supportLists]--><span >·<span style="font:7.0pt "Times New Roman""> </span><!--[endif]-->Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined<o:p></o:p></span></p> <p style="text-align: justify;margin-left: 36pt; text-indent: -18pt; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: white; background-position: initial initial; background-repeat: initial initial; "><!--[if !supportLists]--><span >·<span style="font:7.0pt "Times New Roman""> </span><!--[endif]-->Add orange zest and juice<o:p></o:p></span></p> <p style="text-align: justify;margin-left: 36pt; text-indent: -18pt; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: white; background-position: initial initial; background-repeat: initial initial; "><!--[if !supportLists]--><span >·<span style="font:7.0pt "Times New Roman""> </span><!--[endif]-->Fill each muffin cup almost full with batter<o:p></o:p></span></p> <p style="text-align: justify;margin-left: 36pt; text-indent: -18pt; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: white; background-position: initial initial; background-repeat: initial initial; "><!--[if !supportLists]--><span >·<span style="font:7.0pt "Times New Roman""> </span><!--[endif]-->Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about20 - 25 minutes<o:p></o:p></span></p> <p style="text-align: justify;margin-left: 36pt; text-indent: -18pt; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: white; background-position: initial initial; background-repeat: initial initial; "><!--[if !supportLists]--><span >·<span style="font:7.0pt "Times New Roman""> </span><!--[endif]-->Transfer to a wire rack and let cool for about 5 - 10 minutes before removing from pan<o:p></o:p></span></p> <p style="text-align: justify;margin-left: 36pt; text-indent: -18pt; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: white; background-position: initial initial; background-repeat: initial initial; "><!--[if !supportLists]--><span >·<span style="font:7.0pt "Times New Roman""> </span><!--[endif]-->Enjoy!<o:p></o:p></span></p> <p class="MsoNormal" style="text-align: justify;"><span >If you want to order the same (in Gurgaon), please do not hesitate to email me on <a href="mailto:shenoy.sneha@gmail.com">shenoy.sneha@gmail.com</a>! <o:p></o:p></span></p><p class="MsoNormal" style="text-align: justify;"><span ><br /></span></p><p class="MsoNormal"><span ><a href="http://1.bp.blogspot.com/-Cj_7h91UsV0/Tu9DcOULG_I/AAAAAAAABdc/eLx255NSzo0/s1600/bake3.JPG"><img src="http://1.bp.blogspot.com/-Cj_7h91UsV0/Tu9DcOULG_I/AAAAAAAABdc/eLx255NSzo0/s320/bake3.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5687839006550334450" style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 239px; height: 320px; " /></a></span></p>SShttp://www.blogger.com/profile/13879600404630755077noreply@blogger.com0tag:blogger.com,1999:blog-3684562313430867699.post-89216414642301193662011-09-29T12:01:00.005+05:302011-10-12T13:28:17.247+05:30Mug cake!<a href="http://1.bp.blogspot.com/-Ltbc0q3UhvY/TpUt_84CvAI/AAAAAAAABGc/CEG1zxkrnH0/s1600/001.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 303px; height: 320px;" src="http://1.bp.blogspot.com/-Ltbc0q3UhvY/TpUt_84CvAI/AAAAAAAABGc/CEG1zxkrnH0/s320/001.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5662482683184462850" /></a><br /><div style="text-align: justify;">Yeah, you heard it right! Not mud, and why call a cake a mud cake, I've always wondered? This is a Mug cake. What is a mug cake? A cake made in a mug! Simple. Its ideal to make when a chocolate craving strikes - for all it takes is 5 minutes!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">'Any desert?' is a question frequently posed by the husband. Every time I've said a 'no' I feel I have let him down, terrible. Which made me look for the solution.</div><div><br /></div><div>Chocolate always works, this mug cake is just the answer! Yummy, just like a rich fudgy chocolate cake. All you need are the a few basic ingredients and a basic microwave. Voila!</div><div><br /></div><div><br /></div><div><br /></div><div>Here's the recipe (adapted from <a href="http://www.notquitenigella.com/2009/05/29/the-five-minute-chocolate-mug-cake/">Not Quite Nigella</a>) </div><div><br /></div><div>Ingredients:</div><div><br /></div><div>Dry:</div><div>4tbsp flour</div><div>5 tbsp sugar</div><div>2 tbsp cocoa</div><div>1 tbsp baking powder</div><div><span class="Apple-style-span" style="background-color: rgb(255, 255, 255); ">Pinch salt, if using unsalted butter</span></div><div><span class="Apple-style-span" style="background-color: rgb(255, 255, 255); ">Wet:</span></div><div>1egg</div><div><span class="Apple-style-span" style="background-color: rgb(255, 255, 255); ">3 tbsp milk</span></div><div><span class="Apple-style-span" style="background-color: rgb(255, 255, 255); ">3 tbsp butter ( you can your regular cooking oil)</span></div><div><br /></div><div><span class="Apple-style-span" style="background-color: rgb(255, 255, 255); ">1/4 tsp vanilla extract</span></div><div><span class="Apple-style-span" style="background-color: rgb(255, 255, 255); "><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="background-color: rgb(255, 255, 255); ">1. First & foremost, please make sure you have 2 mugs (or bowls, which is what I ended up using) which are microwave safe & are able to hold around 250ml of liquid. Else the cake might spill over while cooking. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="background-color: rgb(255, 255, 255); ">2. Halve the dry ingredients, add into mugs and mix well.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="background-color: rgb(255, 255, 255); ">3. Halve wet ingredients and add into mix. As for the egg, whisk it first, then halve and add. </span></div><div style="text-align: justify;">4. Mix well, ensuring no lumps of flour are left in the mug</div><div style="text-align: justify;">5. Microwave for 2-3 minutes (depending on how powerful your microwave is) on medium heat. </div><div style="text-align: justify;">It should be cooked, but still a bit gooey too. Also, when you wait for it cool, it continues cooking. So make sure you don't overcook.</div><div><br /></div><a href="http://4.bp.blogspot.com/-K5N5bhBGj_o/ToQXtRxY6WI/AAAAAAAABCQ/YtU1wmX97X0/s1600/015.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 239px; height: 320px;" src="http://4.bp.blogspot.com/-K5N5bhBGj_o/ToQXtRxY6WI/AAAAAAAABCQ/YtU1wmX97X0/s320/015.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5657673098516293986" /></a><div> Thats it! Enjoy! </div><div><br /></div><div>You can also add chocolate chips, chopped nuts or serve it with a scoop of icecream! </div><br /><div><br /></div><div><br /><div><br /><div><br /></div><div><br /></div></div></div>SShttp://www.blogger.com/profile/13879600404630755077noreply@blogger.com0tag:blogger.com,1999:blog-3684562313430867699.post-49385209356630060102011-09-13T22:49:00.012+05:302011-09-13T23:31:54.297+05:30Baking and Craft<div style="text-align: justify;">Two of my favorite pastimes, the former having proven far more 'expensive' (at the expense of me putting on oodles of weight) I turned to the latter.</div><div><div><div style="text-align: justify;"><br /></div><div><div style="text-align: justify;">I decided to give quilling, a go. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">First a bit on the former pastime. For the hubby's birthday, here is all that I baked.</div><div><br /></div><div>Birthday macarons:</div></div></div><a href="http://4.bp.blogspot.com/-XzxP8sR6cCo/Tm-ReTRRV2I/AAAAAAAABBg/7nZwSy0qcws/s1600/001.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="http://4.bp.blogspot.com/-XzxP8sR6cCo/Tm-ReTRRV2I/AAAAAAAABBg/7nZwSy0qcws/s320/001.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5651896007128078178" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a><br />Birthday cake: Black forest</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><a href="http://1.bp.blogspot.com/-5T1XhI0Sq04/Tm-SI15AO5I/AAAAAAAABBo/e4qoITp5Zb0/s1600/002.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/-5T1XhI0Sq04/Tm-SI15AO5I/AAAAAAAABBo/e4qoITp5Zb0/s320/002.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5651896737976040338" /></a><div><br /></div><div style="text-align: justify;">That was in June - some other baking also happened in between - Viennese Sables (not my cuppa chai - hence no post), many a brownie & cookie & cupcake & muffin, lots of waffles (technically not baking, but oh what the hell) and so on. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">So that was that.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">My pursuit for a suitable crafting hobby ended in zeroing on quilling. What is quilling - basically strips of colored paper are rolled and shaped and then further glued together to make pretty much anything you want. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Here's what I made - ok I don't own one of those SLRs which click the breath taking pics, so these have been taken with my phone - it gives one a rough idea. </div><div style="text-align: justify;"><br /></div><div><a href="http://4.bp.blogspot.com/-8BA7dRhfKfc/Tm-VbB3iOCI/AAAAAAAABBw/rMOrN3ULbuo/s1600/004.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="http://4.bp.blogspot.com/-8BA7dRhfKfc/Tm-VbB3iOCI/AAAAAAAABBw/rMOrN3ULbuo/s320/004.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5651900348963633186" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 218px; height: 320px; " /></a><a href="http://2.bp.blogspot.com/-KafL2d6VLR4/Tm-Wb0ZdEkI/AAAAAAAABB4/FLGxGGque20/s1600/006.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="http://2.bp.blogspot.com/-KafL2d6VLR4/Tm-Wb0ZdEkI/AAAAAAAABB4/FLGxGGque20/s320/006.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5651901462039302722" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 320px; height: 239px; " /></a><a href="http://3.bp.blogspot.com/-MpSwHVUrdqY/Tm-XKVe4X0I/AAAAAAAABCA/vhmu9MT2TUo/s1600/007.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="http://3.bp.blogspot.com/-MpSwHVUrdqY/Tm-XKVe4X0I/AAAAAAAABCA/vhmu9MT2TUo/s320/007.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5651902261194415938" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 320px; height: 239px; " /></a><br /><a href="http://2.bp.blogspot.com/-KafL2d6VLR4/Tm-Wb0ZdEkI/AAAAAAAABB4/FLGxGGque20/s1600/006.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><div><div><div><br /></div></div></div><a href="http://4.bp.blogspot.com/-8BA7dRhfKfc/Tm-VbB3iOCI/AAAAAAAABBw/rMOrN3ULbuo/s1600/004.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><div><div><br /></div></div><div><br /></div><div></div></div><div><br /></div><div><br /></div><div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://4.bp.blogspot.com/-kdCeJNdc6ig/Tm-XkrCwz3I/AAAAAAAABCI/YEDn2UTQonY/s320/005.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5651902713658658674" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 239px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div>Night folks!</div></div>SShttp://www.blogger.com/profile/13879600404630755077noreply@blogger.com0tag:blogger.com,1999:blog-3684562313430867699.post-48649517543681987652011-05-29T23:31:00.006+05:302011-05-30T00:07:42.792+05:30Picture post<div style="text-align: justify;">The strawberry season came, it went. Beautiful, ain't they?</div><div><br /></div><a href="http://2.bp.blogspot.com/-KqCi4hMlJgU/TeKOpVnw22I/AAAAAAAAA-A/w0k97ITSet8/s1600/IMG_1129.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 240px; " src="http://2.bp.blogspot.com/-KqCi4hMlJgU/TeKOpVnw22I/AAAAAAAAA-A/w0k97ITSet8/s320/IMG_1129.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5612204926486764386" /></a><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Here are some strawberry custard tarts.</div></span><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "></span><div style="text-align: justify;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span"><a href="http://2.bp.blogspot.com/-LgppqmHxPhA/TeKOrXPoWgI/AAAAAAAAA-Q/GJ8r45spBz4/s1600/IMG_1144.JPG" style="color: rgb(0, 0, 0); " onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="http://2.bp.blogspot.com/-LgppqmHxPhA/TeKOrXPoWgI/AAAAAAAAA-Q/GJ8r45spBz4/s320/IMG_1144.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5612204961282152962" style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 240px; " /></a><div style="text-align: justify;"><br /></div></span></span></div></div><div style="text-align: justify;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; ">That was desert, for dinner there was stuffed mushrooms (parsley & mozzarella cheese) and spinach & goat's cheese pizza. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><br /></span></div><div style="text-align: justify;"><div style="text-align: center;"><br /></div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><a href="http://2.bp.blogspot.com/-g5DzXRdOKzg/TeKP4qaPtfI/AAAAAAAAA-o/7Vd4R_QYQuk/s1600/IMG_1229.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><a href="http://4.bp.blogspot.com/-IhrC9bY3nEo/TeKP4b6qZ9I/AAAAAAAAA-g/jLyyHdt3aj4/s1600/IMG_1225.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="http://4.bp.blogspot.com/-IhrC9bY3nEo/TeKP4b6qZ9I/AAAAAAAAA-g/jLyyHdt3aj4/s320/IMG_1225.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5612206285386311634" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></span></div><div><br /></div><div style="text-align: justify;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="http://2.bp.blogspot.com/-g5DzXRdOKzg/TeKP4qaPtfI/AAAAAAAAA-o/7Vd4R_QYQuk/s320/IMG_1229.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5612206289276876274" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 240px; height: 320px; " /></span></span></div><div><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></span></div><div style="text-align: justify;">Thoroughly enjoyed our meal! </div>SShttp://www.blogger.com/profile/13879600404630755077noreply@blogger.com2tag:blogger.com,1999:blog-3684562313430867699.post-40516683515823116782011-05-29T22:04:00.007+05:302011-05-29T23:29:43.388+05:30Fruits with a heart of stone<div style="text-align: justify;">Many reasons why I love summer</div><div><div><div><div><ul><li style="text-align: justify;">Mangoes</li><li style="text-align: justify;">Peaches</li><li style="text-align: justify;">Cherries</li><li style="text-align: justify;">Apricots<span><span></span></span></li><li style="text-align: justify;">Litchis</li><li style="text-align: justify;">Time to celebrate Little's birthday!</li></ul><div style="text-align: justify;">The fruits have hit the market in a big way, and the crop seems to be pretty good too. Juicy peaches and the darkest of cherries. Litchis with their juice running down your hands! Simply gorgeous.</div></div></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Went by a fruit seller today, and he had the loveliest looking fruit. Bought a whole box of cherries, some peaches and litchis. Alas, with the cherries, the bottom-most layer was the not so great fruit. A risk one takes with buying a whole box. Quickly, quickly - the bottom-most layer had to be turned into something more palatable. Hence the crumble (British) or crisp (American).</div></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Pitting cherries is easy, but time-taking - slice an 'X' into both ends then squeeze! The seed just pops out. Bored? Want to try another method? Cut around the seed and voila! there you have it! Else I believe there is a supposedly a gadget called a 'pitter'! Self explanatory I think.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Bottom-most layer was pitted and turned into a glass dish. About a cup and a half of cherries. I added a cup of sliced peaches for good measure. I used a combination of oats (about a cup) & butter (about 3 tbsp) for the topping, omitting the flour altogether - trying to keep the dish as healthy as possible. Added a bit of brown sugar to the fruit as well as topping. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The flavor of the peaches dominated the dish, cherries added a nice tartness. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I did manage to take a picture..until</div></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><a href="http://1.bp.blogspot.com/-0QAqCVq5WNA/TeKHa23l8hI/AAAAAAAAA9o/KYn561z7bDM/s1600/IMG_1839.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 240px; " src="http://1.bp.blogspot.com/-0QAqCVq5WNA/TeKHa23l8hI/AAAAAAAAA9o/KYn561z7bDM/s320/IMG_1839.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5612196981132096018" /></a><div style="text-align: justify;"><br /></div><div><div style="text-align: justify;"><br /></div></div><div style="text-align: justify;">Along came a Little fella! Who insisted on biting into a peach (he has 4 teeth which need to be used you see) and then wanted a taste of the crumble!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div> </div><div><a href="http://1.bp.blogspot.com/-FqMf2_kRDCc/TeKDqFIEoEI/AAAAAAAAA9g/7qB5ai_p5rI/s1600/fruity1.png" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 238px; " src="http://1.bp.blogspot.com/-FqMf2_kRDCc/TeKDqFIEoEI/AAAAAAAAA9g/7qB5ai_p5rI/s320/fruity1.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5612192844610838594" /></a><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span class="Apple-style-span"><u><br /></u></span></div><div style="text-align: justify;">Having said and done all of this, I'd much rather eat peaches & cherries - however, this is a great way to use up fruit which is not all that eat worthy.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><a href="http://4.bp.blogspot.com/-enKrq843eWM/TeJ2dCuPFAI/AAAAAAAAA9I/cL69tS62LTE/s1600/IMG_1831.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><br /></a></div><div><div style="text-align: justify;"><br /></div></div></div>SShttp://www.blogger.com/profile/13879600404630755077noreply@blogger.com0tag:blogger.com,1999:blog-3684562313430867699.post-62563956603583815932011-05-25T11:24:00.005+05:302011-05-26T17:10:02.938+05:30Cheesecake wonders<div><div><div style="text-align: justify;">Cheesecake is something I've always wanted to make, never got around to, as I refused to buy the oh so expensive Philly cream cheese available here in Mumbai. Come April, I had three boxes of cream cheese in the refrigerator (thanks to T), come May, there were only two :-( The Mumbai weather to blame, the third which I had opened to use as a spread succumbed to fungus :-(</div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">On a brighter note, this is what the others were turned into: An Oreo cookie cheesecake & Brownie cheesecake! Both adapted from <a href="http://purplefoodie.com/">The Purple Foodie</a>. </span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"> </span></div></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"><br /></span></div><span class="Apple-style-span"><a href="http://2.bp.blogspot.com/-2MmtbTqP45s/Td09x3UT-aI/AAAAAAAAA84/cxrWCoabI7o/s1600/396.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="http://2.bp.blogspot.com/-2MmtbTqP45s/Td09x3UT-aI/AAAAAAAAA84/cxrWCoabI7o/s320/396.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5610708637645535650" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a><br /></span><div><div><span class="Apple-style-span">.</span></div></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"><br /></span></div><span class="Apple-style-span"><a href="http://2.bp.blogspot.com/-57i4W0X8mxU/Tdy2pdMyF5I/AAAAAAAAA8w/zx2NsFAvJVI/s1600/388.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img src="http://2.bp.blogspot.com/-57i4W0X8mxU/Tdy2pdMyF5I/AAAAAAAAA8w/zx2NsFAvJVI/s320/388.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5610560059125929874" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a><br /></span><div style="text-align: justify;"><span class="Apple-style-span">Ya ya, so they seem a bit frugal - but what was I to do! Just two 200 gm. boxes of the good stuff.</span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">The brownie cheesecake doesn't have a recipe as such - it was made with the main purpose of using up a batch of burnt brownies. Biscuit base, followed by ground brownies and then a layer of baked cheesecake. Heaven!</span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span">The Oreo cheesecake goes as follows:</span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(17, 17, 17); line-height: 22px; "><span class="Apple-style-span"><p id="recipeseo-ingredients" style="text-align: justify;padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.571em; margin-left: 0px; ">Ingredients</p><ul id="recipeseo-ingredients-list" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.571em; margin-left: 1.571em; list-style-type: square; list-style-position: initial; list-style-image: initial; "><li id="recipeseo-ingredient-0" class="ingredient" style="text-align: justify;padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span id="recipeseo-ingredient-0-amount" class="amount" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">28</span> <span id="recipeseo-ingredient-0-name" class="name" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">Oreo cookies, powdered (I didn't have as many so I used a combination of Oreo & Digestive biscuits - worked very well</span></li><li id="recipeseo-ingredient-1" class="ingredient" style="text-align: justify;padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span id="recipeseo-ingredient-1-amount" class="amount" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">3 tbsp </span><span id="recipeseo-ingredient-1-name" class="name" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">butter</span></li><li id="recipeseo-ingredient-2" class="ingredient" style="text-align: justify;padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">200 gms. <span id="recipeseo-ingredient-2-name" class="name" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">cream cheese</span></li><li id="recipeseo-ingredient-3" class="ingredient" style="text-align: justify;padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span id="recipeseo-ingredient-3-amount" class="amount" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">70g</span> <span id="recipeseo-ingredient-3-name" class="name" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "> sugar</span></li><li id="recipeseo-ingredient-3" class="ingredient" style="text-align: justify;padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span id="recipeseo-ingredient-3-name" class="name" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">1 tsp vanilla extract</span></li><li id="recipeseo-ingredient-4" class="ingredient" style="text-align: justify;padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span id="recipeseo-ingredient-4-amount" class="amount" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">1 </span><span id="recipeseo-ingredient-4-name" class="name" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">egg</span></li><li id="recipeseo-ingredient-5" class="ingredient" style="text-align: justify;padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">90 gms. <span id="recipeseo-ingredient-5-name" class="name" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">cream</span></li><li id="recipeseo-ingredient-6" class="ingredient" style="text-align: justify;padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><span id="recipeseo-ingredient-6-amount" class="amount" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">A few</span> <span id="recipeseo-ingredient-6-name" class="name" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">Oreo cookies, chopped up for embellishment</span></li></ul><p id="recipeseo-directions" style="text-align: justify;padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.571em; margin-left: 0px; ">Method</p><ol id="recipeseo-instructions-list" class="instructions" style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.571em; margin-left: 1.571em; "><li id="recipeseo-instruction-0" class="instruction" style="text-align: justify;padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">Line an 8 inch pan with foil, both base and the sides.</li><li id="recipeseo-instruction-1" class="instruction" style="text-align: justify;padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">Mix together the powdered oreo cookies and melted butter and press it into the pan. Make sure it is tightly packed in.</li><li id="recipeseo-instruction-2" class="instruction" style="text-align: justify;padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">Whisk the cream cheese and sugar in the bowl until smooth. Add the vanilla extract, followed by the egg, and the cream, mix until it is smooth. Stir in the chopped Oreo cookies and pour it over the crust in the cake pan. Top with a few more Oreo cookies and bake in a preheated oven at 160°C in a water bath for 35-45 minutes. The cheesecake won't set completely, will be a bit gooey.</li><li id="recipeseo-instruction-3" class="instruction" style="text-align: justify;padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; ">Once cooled, refrigerate the cake for at least 3-4 hours before slicing up. </li></ol><div style="text-align: justify;">What is a water bath you ask? Use a larger pan containing boiling water and place the smaller cheesecake baking pan in it. One of the best ways to bake a cheesecake. The science behind it - the water bath will never get hotter than 100C , whatever the temperature of the oven maybe. Essentially this means the cheesecake bakes uniformly, therefore making sure it doesn't sink or crack. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The Oreo cheesecake was T's lunch for 2 days in a row! </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Coming up next Viennese chocolate sables - thanks to <a href="http://meeraah.blogspot.com/">M</a>!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div></span></span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span"><br /></span></div><div><div style="text-align: justify;"><br /></div><span class="Apple-style-span"><div style="text-align: justify;"><br /></div></span><div style="text-align: justify;"><br /></div></div></div>SShttp://www.blogger.com/profile/13879600404630755077noreply@blogger.com0tag:blogger.com,1999:blog-3684562313430867699.post-48029457287043442532010-10-06T15:21:00.006+05:302010-10-07T10:06:21.327+05:30I'm back..I'm back..After a rather long hiatus..was busy with a bun in the oven, 'Little' turns 5 months this Friday!<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5524875063501061122" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_sWgGthZx2JQ/TKxMmSRk_AI/AAAAAAAAA30/36a6ZJa6iZc/s320/sid.jpg" border="0" />Speaking of ovens, the tray from mine seems to have mysteriously disappeared. I have called Morphy Richards asking for a replacement, but that IS going to take a while. That leaves me with using my innovation with the stove top.<br /><br />Started with Dulce de Leche (doolsay day laychay). Simpler to make than pronounce. Take a can of condensed milk, stick it in the pressure cooker for 45 mins and lo you have this very yummy yummy desert ready. Eat it with stewed pineapple, sandwiched between biscuits or just as is.<br /><br />Decided to make a chocolate-dulce de leche ice cream, with all the extra milk - almost a litre - lying at home. Its freezing away right now, recipe will follow soon.<br /><br />Toodles for now!SShttp://www.blogger.com/profile/13879600404630755077noreply@blogger.com1tag:blogger.com,1999:blog-3684562313430867699.post-87164600191274794592009-01-15T22:18:00.011+05:302009-01-15T23:09:06.030+05:30Chocolate-drizzled praline cookies“A balanced diet is a cookie in each hand”<br /><br /><div align="justify"></div><div align="justify">The husband and I love <a href="http://www.crosswordbookstores.com/">'Crossword' </a>bookstore. We always tend to chance upon some great bargains. One such was 'The Little Guide to Cookies'! </div><div align="justify"><br /> </div><img id="BLOGGER_PHOTO_ID_5291566343772480978" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_sWgGthZx2JQ/SW9rjcH4pdI/AAAAAAAAASM/9Hukgg65KR8/s320/Image137.jpg" border="0" /> <div><br /><br /></div><div></div>This book contains over 60 recipes, all absolutely fabulous and all at Rs. 125! The best part of the book is that is gives detailed illustrations and techniques (written & pictorially depicted) on how to put these cookies together. The book is divided into 7 sections: drop, bar, cutout, sliced, shaped & molded, pressed and special cookies with ingredients (or atleast close substitutes!) that can be found in stores.<br /><br /><div></div><div>Look at the some of the fabulous stuff one can find in this book!</div><div><br /> </div><img id="BLOGGER_PHOTO_ID_5291567757315648994" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_sWgGthZx2JQ/SW9s1t-1reI/AAAAAAAAASU/cOMYOECFzTw/s320/Image138.jpg" border="0" /><br /><br /><br /><div></div><div>I decided to start with the very first recipe, <strong>Chocolate-drizzled praline cookies. </strong>The recipe starts with this note, "Be careful not to over bake these pecan-laden (here walnut) treats: they are best when nice and chewy. Begin to check for doneness after about 5 minutes.</div><br /><p align="justify">Here's the recipe:</p><p align="justify"><strong>Ingredients:</strong></p><p align="justify">125 gms butter, softened<br />220 gms brown sugar<br />1 1/2 tsp baking powder<br />1 egg<br />2 tsp vanilla extract<br />185 gms flour<br />125 gms toasted pecan or walnuts (which is what I used)<br />90 gms semi sweet chocolate chips <span style="color:#ff0000;">(this was only for the chocolate-drizzle, I added about 2 tbsp into the batter)<br /></span>1 tsp shortening <span style="color:#ff0000;">(I had none)</span><br /><br /><strong>Method:<br /><br /></strong>1. In a medium bowl beat the butter with an electric beater on medium or high speed for 30 sec<br />2. Add the brown sugar and baking powder beat till combined<br />3. Beat in egg and vanilla<br />4. Stir in flour with a spatula or wooden spoon<br />5. Drop dough with a rounded spoon 2 inches apart and bake in a preheated oven for 8-10 mins.<br />6. Remove cookies and cool.<br />7. In a plastic piping bag, add the chips and shortening, and melt over warm water.<br />8. Snip off a small corner and pipe over cookies.</p><img id="BLOGGER_PHOTO_ID_5291574910203798642" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_sWgGthZx2JQ/SW9zWEkRJHI/AAAAAAAAASc/eIyxfIZJZ3w/s320/Image132.jpg" border="0" /><br /><p align="justify">Now, I'm not used to the luxuries of using chocolate chips for the purpose of melting, simply for the purpose of convenience! Oh no! I chop up the chocolate into bite sized morsels and melt away. Chips are strictly for decoration! Its sacrilege to melt them, especially when not so freely available! So when I saw chips in the list of ingredients I naturally assumed they were for the batter and happily started adding tbsp after another - until I read what the method bit of the recipe said. Regular dark chocolate was used for the drizzle.</p><p align="justify">Also, I halved the recipe. </p><br /><img id="BLOGGER_PHOTO_ID_5291574910877283666" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_sWgGthZx2JQ/SW9zWHE1tVI/AAAAAAAAASk/syVPv03sj6c/s320/Image136.jpg" border="0" /><br /><p align="justify"></p><br /><br /><p align="justify"></p><br /><br /><p align="justify"></p>SShttp://www.blogger.com/profile/13879600404630755077noreply@blogger.com3tag:blogger.com,1999:blog-3684562313430867699.post-12749987547506377112008-12-29T23:06:00.003+05:302008-12-29T23:15:56.628+05:30Give us today our daily bread<div align="justify">I loooove the smell of freshly baked bread! Home-baked bread disappears faster than one can spell b-r...Continuing all the wonderful times of my baking classes, decided to make a cannelloni (which by the way my help at home has learnt to perrfection!) with garlic and cheese bread was made for dinner.<img id="BLOGGER_PHOTO_ID_5285267688732001618" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_sWgGthZx2JQ/SVkK9dm4hVI/AAAAAAAAARk/ML1F8q4RH84/s320/Image103.jpg" border="0" /><br /><br /><p align="justify"></p><br /><p>The yeast is still at home in abundance, so much so that naans (also perfected by my help!) are now becoming part of daily fare!</p><p>To add a bit on break-making, important to follow. The process of letting the dough rise is known as <em>proving</em>. During the whole proving of the dough the yeast are multiplying, feeding on the sugar that is present. Carbon dioxide is produced, and this fills up the tiny gas pockets generated during the kneading of the dough</p><p>Once the dough has doubled in size it is important to<em> knock</em> the dough, this is similar to kneading. The dough is punched after which it is kneaded gently for a short time. The aim is to remove any air pockets which have might formed in the dough, create an even texture in the bread and redistribute the yeast, allowing fermentation to continue. The dough can then be proved a second time. </p><p>Here's the recipe!<br /><br /><strong>Ingredients:<br /></strong>Flour - 250 gms<br />Yeast - 15 gms (1 tbsp - fresh yeast)<br />Warm milk - 50 ml<br />Sugar - 10 gms (2 tsp)<br />Butter - 15 gms<br />Salt - 5 gms<br />Water - as required<br />Cheese - 75 gms (8-0)<br />Garlic - 10 flakes</p><strong>Method:</strong> <ol><br /><li>Disperse yeast along with sugar in a little warm milk and keep aside for 2-3 mins</li><br /><li>Sieve flour into a marble top (preferably) and make a well in the centre</li><br /><li>Pour yeast mixture , add water as required to make a soft dough (do not knead)</li><br /><li>Mix butter and salt and ix it into the the a smooth dough</li><br /><li>Cover the dough with a wet cloth (e.g. muslin) and leave till it rises to almost double in size ('proving')</li><br /><li>Take the dough and knead it on the marlble top again - add in chopped garlic and half the cheese</li><br /><li>Shape into loaf and place on well greased baking tray and prove again till it doubles in size</li><br /><li>Once done brush with egg wash (I use a milk walk which is 50 ml with 1 tsbp of sugar)</li><br /><li>Sprinkle with remaining cheese and bake in oven at 200 degrees celcius</li><br /><li>When done sprinkle with melted butter!<br /></li></ol><br /><p>The cheese and garlic can be replaced with almost any filling you wish, mushrooms, olives, herbs, paneer etc.<br /></p><br /><p align="justify"></p><br /><img id="BLOGGER_PHOTO_ID_5285268550010788978" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_sWgGthZx2JQ/SVkLvmHv3HI/AAAAAAAAARs/M6TOTwy73dM/s320/Image104.jpg" border="0" />All ready to be served for dinner!<br /><br /></div>SShttp://www.blogger.com/profile/13879600404630755077noreply@blogger.com2tag:blogger.com,1999:blog-3684562313430867699.post-27236411024228905512008-12-23T15:49:00.014+05:302008-12-23T23:52:36.415+05:30Flat, baked, square or ...<div align="justify">..sliced from a type of dense, rich chocolate cake.Brownies come in a variety of forms. They are either fudgy or cakey, depending on their density, and they may include nuts, frosting, cream cheese, chocolate chips, or other ingredients. A variation that is made with brown sugar and no chocolate is called a blondie.<br /><br />Thats the <a href="http://en.wikipedia.org/wiki/Chocolate_brownie">Wikipedia</a> definition for a brownie.<br /><br /><br />Been on a brownie marathon baking marathon today, so much so that I have yet to start my packing, when its 10:41 PM and there's a flight at 8 AM tomorrow to saddi dilli! (Blogging a bit later would be a good idea, right now!)<br /><br />With X'mas celebrated by the family (in-laws), there's always an exchange of gifts, and you guessed it, this year I intend giving all brownies.<br /><br />Took the day off today to bake!! Haha!! With ingredients such as nougat & chocolate chips not available at regular stores, a trip to Arife La Moulde (opp. Shoppers stop, Bandra (W)) was mandatory. A visit to such shops is always leaves me confused; I end up buying a lot of junk as well. Like the last time I ended up with coloured decorative sprinkles, and this time it was ginger bread man (& woman) cookie cutters.<br /><br /><strong>Fudgy chocolate chip brownies (makes about 16)<br /><br />Ingredients:<br /><br /></strong>Buttter - 100 gms<br />Chocolate - 100 gms<br />Eggs - 3<br />Castor sugar - 300 gms<br />Flour - 150 gms<br />Chocolate chips - 75 gms<br /><br /><strong>Method:<br /></strong>- Preheat oven to 180° celcius<br />- Grease and line a 9” square tin<br />- Melt butter and chocolate together, personally I prefer using the microwave over the double boiler, but remember turn down the power of the microwave to about 60% if the wattage is over 1000.<br />- Whisk eggs and castor sugar<br />- Add chocolate mixture<br />- Add in flour and chocolate chips<br />- Pour into tin and bake for 35-40 minutes<br /><br />Ideally, one is supposed to bake brownies only 90%, eggophobic me refuses to comply with any such instruction (it’s a miracle I manage to bake anything with 3 eggs – but omelets I love!)<br /><br /><strong>Blonde brownies (makes about 32)<br /><br />Ingredients:<br /><br /></strong>Flour – 500 gms<br />Baking powder – 2 ½ tsp<br />Butter – 150 gms<br />Brown sugar – 500 gms<br />Eggs – 3<br />Chocolate chips – 125 gms<br />Walnuts – 200 gms<br />Nougat chips – 50 gms<br /><br /><br /><strong>Method:<br /></strong>- Preheat oven to 180° celcius<br />- Grease and line a square tin<br />- Mix the chips and walnuts<br />- Sift baking powder, flour and add ¾ the above mixture<br />- Cream butter with brown sugar, add in eggs<br />- Add in the flour mixture, at this point you might need to mix it all with your hands as it forms a dense dough like texture<br />- Press into the tin and bake for 25-30 minutes<br /><br />Have a look - I’ve yet to pack the them; well first I start with mine own then pack the brownies!<br /><span style="color:#cc0000;"><br /></span><strong><span style="font-size:130%;"><span style="color:#ff0000;">Merry</span> <span style="color:#33cc00;">Xmas!</span></span></strong><br /><br /><br /><br /></div><a href="http://2.bp.blogspot.com/_sWgGthZx2JQ/SVEjTsrQsbI/AAAAAAAAAQo/bDAzPwOIQvI/s1600-h/Image121.jpg"><img id="BLOGGER_PHOTO_ID_5283042659199398322" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_sWgGthZx2JQ/SVEjTsrQsbI/AAAAAAAAAQo/bDAzPwOIQvI/s320/Image121.jpg" border="0" /></a><br /><br /><a href="http://4.bp.blogspot.com/_sWgGthZx2JQ/SVEjTPWUPrI/AAAAAAAAAQY/B-2x-jZTm1Q/s1600-h/Image117.jpg"><img id="BLOGGER_PHOTO_ID_5283042651326922418" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_sWgGthZx2JQ/SVEjTPWUPrI/AAAAAAAAAQY/B-2x-jZTm1Q/s320/Image117.jpg" border="0" /></a><br /><br /><br /><a href="http://1.bp.blogspot.com/_sWgGthZx2JQ/SVEjTe3U84I/AAAAAAAAAQg/jFmjMxp-9Jc/s1600-h/Image120.jpg"><img id="BLOGGER_PHOTO_ID_5283042655491912578" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_sWgGthZx2JQ/SVEjTe3U84I/AAAAAAAAAQg/jFmjMxp-9Jc/s320/Image120.jpg" border="0" /></a><br /><br /><br /><br /><div><a href="http://2.bp.blogspot.com/_sWgGthZx2JQ/SVEjS7bf3KI/AAAAAAAAAQQ/hV3dHHFYk64/s1600-h/Image116.jpg"><img id="BLOGGER_PHOTO_ID_5283042645979946146" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_sWgGthZx2JQ/SVEjS7bf3KI/AAAAAAAAAQQ/hV3dHHFYk64/s320/Image116.jpg" border="0" /></a><br /><br /><br /><br /><br /><div></div></div>SShttp://www.blogger.com/profile/13879600404630755077noreply@blogger.com4tag:blogger.com,1999:blog-3684562313430867699.post-71449018996671124322008-12-22T23:31:00.005+05:302008-12-23T23:33:03.756+05:30What nextLazy, lazy, lazy, SO lazy - here's a gist of all that I've been busy baking and making, posts of which will follow soon..<br /><ul><li>Garlic and cheese bread</li><li>Baked cheese cake</li><li>Sticky toffee and date pudding<br /></li></ul><p>Here's a lovely pic of Worli (near Haji Ali) from our car, we were headed to <a href="http://mumbai.burrp.com/listing/restaurant/18461425_swati-snacks">Swati in Mahalaxmi </a>for snacks. We were stuck at this exact same spot for about 45 mins! </p><br /><a href="http://4.bp.blogspot.com/_sWgGthZx2JQ/SVEmzzVFyiI/AAAAAAAAAQ4/siHnHVcyUng/s1600-h/Image107.jpg"><img id="BLOGGER_PHOTO_ID_5283046509276154402" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_sWgGthZx2JQ/SVEmzzVFyiI/AAAAAAAAAQ4/siHnHVcyUng/s320/Image107.jpg" border="0" /></a><br /><div><br /><div></div><br /><br /><p></p></div>SShttp://www.blogger.com/profile/13879600404630755077noreply@blogger.com0tag:blogger.com,1999:blog-3684562313430867699.post-10980190402644982172008-12-10T10:00:00.013+05:302008-12-22T23:22:26.741+05:30The King of TortesI've been admiring Passionate about baking's <a href="http://passionateaboutbaking.blogspot.com/search/label/torte">Chocolate walnut torte</a> ever since it was posted in early November. Yummee only!<br /><div><br /><div align="justify">Finally made it yesterday, the results in my opinion were fairly disastrous. To start with, the walnuts refused to get ground finely. I was worried they'd get oily and bitter (like almonds) if I over did them in the food processor. Next, I had to turn to my husband's expertise (he excels in meringue making and baking in general) for the egg beating - the whites refused to form peaks even after 15 mins. My patience gave way after those 15 mins and I found myself mixing (instead of folding) all the ingredients and baking them.<br /></div><br /><br /><div align="justify"></div><br /><div align="justify"><a href="http://1.bp.blogspot.com/_sWgGthZx2JQ/ST97BKkPWkI/AAAAAAAAAPg/rW754UNXFFQ/s1600-h/Image100.jpg"><img id="BLOGGER_PHOTO_ID_5278072548247951938" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://1.bp.blogspot.com/_sWgGthZx2JQ/ST97BKkPWkI/AAAAAAAAAPg/rW754UNXFFQ/s320/Image100.jpg" border="0" /></a>The end result was quite a surprise, it was definitely not a good looking torte, but very tasty, especially when chilled. </div><div align="justify"> </div><div align="justify"> </div><br /><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify"></div><div align="justify"><strong></strong></div><div align="justify"><strong></strong></div><div align="justify"><strong>Ingredients:</strong></div><br /><div align="justify">Butter - 2 tbsps, chilled<br />Walnuts - 1 1/2 cups<br />Eggs - 4<br />Granulated sugar - 1/4 cup</div><div align="justify">Vanilla essence - 1 1/2 tsp<br />Powdered sugar - 1/4 cup<br />Dark chocolate - 100 grams, melted and cooled<br />Instant coffee powder - 3 tsps<br />Hot water - 2 tbsps<br /></div><br /><div align="justify"></div><div align="justify"><strong></strong></div><div align="justify"><strong></strong></div><div align="justify"><strong></strong></div><div align="justify"><strong></strong></div><div align="justify"><strong></strong></div><div align="justify"><strong></strong></div><div align="justify"><strong></strong></div><div align="justify"><strong></strong> </div><div align="justify"><strong></strong> </div><div align="justify"><strong></strong> </div><div align="justify"><strong></strong> </div><div align="justify"><strong></strong> </div><div align="justify"><strong>Method:</strong></div><br /><ol><li><div align="justify">Preheat oven to 180 C. </div></li><li><div align="justify">One is supposed to use a spring form pan, I don't own one, so just used a regular 9 inch circular pan lined with butter paper. </div></li><li><div align="justify">Run walnuts in the food processor with 1 tbsp of sugar till ground. Drop in 2 tbsps of chilled butter & pulse till it all comes together (this did not happen :-( when I made it) </div></li><li><div align="justify">Press nuts evenly onto bottom and sides of the pan.</div></li><li><div align="justify">Separate the egg, putting the whites into a large bowl - ensure not a single drop of yellow gets into the white. </div></li><li><div align="justify">Beat the yolks with an electric mixer on high speed about 5 minutes or until thick and and the colour lightens to a lemony yellow</div></li><li><div align="justify">Gradually beat in 1/4 cup of the granulated sugar & the essence. </div></li><li><div align="justify">Beat in melted chocolate with a spatula. </div></li><li><div align="justify">Dissolve instant coffee powder in hot water, stir into chocolate mixture. </div></li><li><div align="justify">Wash and dry beaters of mixer (very important - I was in too much of a hurry, which might have been the reason for the flat egg whites. </div></li><li><div align="justify">In a large bowl, beat egg whites until soft peaks form. </div></li><li><div align="justify">Gradually add the remaining 1/4 cup of powdered sugar, beat until stiff peaks form. (Tip from the husband: sugar helps in the formation of stiff peaks, hence proportion is very important) .</div></li><li><div align="justify">Pour chocolate mixture over the egg whites; gently fold in (I mixed away in agony).</div></li><li><div align="justify">Spread evenly in spring form pan.<br />Bake for 20-25 minutes of until set. </div></li><li><div align="justify">Cool in pan on wire rack for 15 minutes. </div></li></ol><br /><div align="justify">To serve, sift powdered sugar over the torte - I made a star shaped pattern on the cake oops torte. </div><br /><div align="justify"></div><a href="http://1.bp.blogspot.com/_sWgGthZx2JQ/ST9-fsrBrLI/AAAAAAAAAPo/O4lRLZoH3cY/s1600-h/Image102.jpg"><img id="BLOGGER_PHOTO_ID_5278076371334180018" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://1.bp.blogspot.com/_sWgGthZx2JQ/ST9-fsrBrLI/AAAAAAAAAPo/O4lRLZoH3cY/s320/Image102.jpg" border="0" /></a><br /><div align="justify"></div>My share of the yummy torte.<br /><div align="justify"></div></div>SShttp://www.blogger.com/profile/13879600404630755077noreply@blogger.com3tag:blogger.com,1999:blog-3684562313430867699.post-7233861060644670522008-12-08T20:56:00.010+05:302008-12-09T10:14:23.328+05:30Bagel Shop - Part II<div align="justify">I've been itching to make bagels ever since a visit to the <a href="http://aspoonfullofsugarandapinchofsalt.blogspot.com/2008/09/bagels-salads.html">Bagel shop</a>. Multiple attempts to make bread with the dry yeast one gets in shops were met with complete failure. Until I attended these <a href="http://aspoonfullofsugarandapinchofsalt.blogspot.com/search/label/bread">baking classes </a>,where not only did I find lots of confidence, but a whole lot of fresh yeast, to be precise half a kilo! So there's been whole wheat bread, garlic and cheese bread, bread rolls etc. etc. And then I thought, why not bagels!<br /><br />Anyways, without getting into the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">intricacies</span> of the ingredients (which I'll probably describe in another blog) the process of making the bagel was a whole lot of fun. Like described earlier, bagels are cooked in boiling water before baking. I read up a whole lot of recipes, taking bits from here and there. Some recipes spoke about using caramelised water for boiling the bagels - I thought it better to cut out the sugar and added a a bit of baking powder instead in attempt to make the bagels fluffy. Some others mentioned proving the dough overnight, which is what I did - it made the bagels chewier.<br /><br />The end result<br /></div><a href="http://4.bp.blogspot.com/_sWgGthZx2JQ/ST0_NsJa0wI/AAAAAAAAAOk/CC9zeng3wec/s1600-h/Image097.jpg"></a><a href="http://2.bp.blogspot.com/_sWgGthZx2JQ/ST0_NFs--rI/AAAAAAAAAOc/ywmcXv0wrVw/s1600-h/Image096.jpg"><img id="BLOGGER_PHOTO_ID_5277443832449792690" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://2.bp.blogspot.com/_sWgGthZx2JQ/ST0_NFs--rI/AAAAAAAAAOc/ywmcXv0wrVw/s320/Image096.jpg" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="http://4.bp.blogspot.com/_sWgGthZx2JQ/ST0_OPxAbGI/AAAAAAAAAOs/DhMdYDIJ37Y/s1600-h/Image098.jpg"></a><br />Chomp! Chomp! Chomp! The bagels were just yummy.<br /><br /><br /><br /><a href="http://3.bp.blogspot.com/_sWgGthZx2JQ/ST0_M0X4Q7I/AAAAAAAAAOU/cGgIJNoNkm4/s1600-h/Image095.jpg"><img id="BLOGGER_PHOTO_ID_5277443827797869490" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://3.bp.blogspot.com/_sWgGthZx2JQ/ST0_M0X4Q7I/AAAAAAAAAOU/cGgIJNoNkm4/s320/Image095.jpg" border="0" /></a><a href="http://4.bp.blogspot.com/_sWgGthZx2JQ/ST0_OPxAbGI/AAAAAAAAAOs/DhMdYDIJ37Y/s1600-h/Image098.jpg"></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />This what they looked like, fresh from the oven, had one for breakfast.<br /><br />On a chocolatey note, went for a chocolate making class this weekend!! The class was just lovely, found it hard to believe some of the stuff, just look! We even got our own individual decorative bags, which we filled with the chocolate we made to take back home!<br /><br /><br /><p align="center"><a href="http://2.bp.blogspot.com/_sWgGthZx2JQ/ST1REwRDaDI/AAAAAAAAAO0/hdojuPUxIaI/s1600-h/Image008.jpg"><img id="BLOGGER_PHOTO_ID_5277463480465844274" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://2.bp.blogspot.com/_sWgGthZx2JQ/ST1REwRDaDI/AAAAAAAAAO0/hdojuPUxIaI/s320/Image008.jpg" border="0" /></a></p><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="http://3.bp.blogspot.com/_sWgGthZx2JQ/ST1RFNcnKqI/AAAAAAAAAO8/cAUSdsmogmA/s1600-h/Image098.jpg"><img id="BLOGGER_PHOTO_ID_5277463488298953378" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://3.bp.blogspot.com/_sWgGthZx2JQ/ST1RFNcnKqI/AAAAAAAAAO8/cAUSdsmogmA/s320/Image098.jpg" border="0" /></a>SShttp://www.blogger.com/profile/13879600404630755077noreply@blogger.com0tag:blogger.com,1999:blog-3684562313430867699.post-41945856257177460012008-12-06T22:07:00.001+05:302008-12-06T23:47:00.581+05:30Broken hearted<div align="justify"><a href="http://1.bp.blogspot.com/_sWgGthZx2JQ/STq6rvL6mFI/AAAAAAAAAOE/m1MUDpD3pzE/s1600-h/Image092.jpg"><img id="BLOGGER_PHOTO_ID_5276735173981542482" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px" alt="" src="http://1.bp.blogspot.com/_sWgGthZx2JQ/STq6rvL6mFI/AAAAAAAAAOE/m1MUDpD3pzE/s400/Image092.jpg" border="0" /></a> <span style="color:#000000;">Pineapple season is supposedly from July to September. In Mumbai however I've seen it available almost through out the year. We've suddenly rediscovered it yumminess and have been buying it almost everyday. I love the way the fruit vendors deftly peel and chop fruit, resulting in packet full of starry discs. </span><span style="color:#000000;">Did you know pineapple is a good source of vitamin A and B and fairly rich in vitamin C and minerals like calcium, magnesium, potassium and iron?</span></div><div align="justify"><br /><span style="color:#000000;">Of late there's been a lot of chocolate baking at home, be it cookies, brownies, cupcakes - ALL chocolate! We love chocolate, but at the same time change was most welcome. </span><span style="color:#000000;"><br /></span><br /></div><div align="justify"><span style="color:#000000;"></span></div><span style="color:#000000;">Another of </span><a href="http://www.nigella.com/recipe/recipe_detail.aspx?key=P&rid=122"><span style="color:#000000;">Nigella Lawson's recipes</span></a><span style="color:#000000;">. The only ingredient I omitted was candied cherries. Add if you have access to them, will definitely add colour to the cake. </span><span style="color:#000000;"><br /></span><br /><div align="justify"><span style="color:#000000;"><strong>Pineapple upside down cake</strong><br /><br /></span></div><div align="justify"><span style="color:#000000;"><strong>Ingredients</strong><br />2 tablespoons sugar<br />6 slices pineapple (fresh or from the can - I used fresh, but ofcourse!)<br />3 tablespoons pineapple juice (Tropicana)<br />100g flour<br />1 teaspoon baking powder<br />1/4 teaspoon soda bicarbonate<br />100g soft butter<br />100g caster sugar<br />2 eggs<br />butter for greasing<br /><br /></span></div><span style="color:#000000;"><strong>Method</strong><br />1. Preheat the oven to 200°C. Butter a tin </span><br /><div align="justify"><span style="color:#000000;">2. Sprinkle the 2 tablespoons of sugar on top of the buttered base, and then arrange the pineapple slices to fill up the base<br />3. Mix flour, baking powder, soda bicarb, butter, caster sugar and eggs</span></div><div align="justify"><span style="color:#000000;">4. Pour in the 3 tablespoons of pineapple juice to thin it a little<br />5. Pour this mixture carefully over the pineapple; it will only just cover it, so spread it out gently<br />6. Bake for 30 minutes, then ease a knife around the edge of the tin, place a plate on top and, with move, turn it upside-down<br /><br /></span></div><div align="justify"><span style="color:#000000;">It turned out just lovely, light and fluffy, super moist, with a subtle flavour of the pineapple, with a juicy slice of pineapple to top it off. It looked so so tempting, a piece was cut off even before I could take a picture, and as I write this blog most of it has been eaten by the husband and just the husband alone!</span></div><div align="justify"><span style="color:#000000;"></span></div><a href="http://1.bp.blogspot.com/_sWgGthZx2JQ/STqrHpWmsEI/AAAAAAAAAN0/rD8gmDeJWEg/s1600-h/Image092.jpg"></a><a href="http://1.bp.blogspot.com/_sWgGthZx2JQ/STqrHpWmsEI/AAAAAAAAAN0/rD8gmDeJWEg/s1600-h/Image092.jpg"></a><span style="color:#000000;"><br /><br /></span><br /><div align="justify"><span style="color:#000000;"></span></div><p align="center"><a href="http://2.bp.blogspot.com/_sWgGthZx2JQ/STq4ed5EygI/AAAAAAAAAN8/VtzS4Cz6-DQ/s1600-h/Image091.jpg"><span style="color:#000000;"><img id="BLOGGER_PHOTO_ID_5276732746977561090" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px" alt="" src="http://2.bp.blogspot.com/_sWgGthZx2JQ/STq4ed5EygI/AAAAAAAAAN8/VtzS4Cz6-DQ/s400/Image091.jpg" border="0" /></span></a></p><span style="color:#000000;"><br /><br /></span><br /><div align="justify"></div>SShttp://www.blogger.com/profile/13879600404630755077noreply@blogger.com1tag:blogger.com,1999:blog-3684562313430867699.post-40303833266078661992008-11-30T19:14:00.001+05:302008-12-08T18:45:19.179+05:30Fresh bread anyoneRecently visited a bread baking class! 'Proved' to be LOTS of fun, lo and behold this is what we baked!<br /><br /><div align="center"><a href="http://4.bp.blogspot.com/_sWgGthZx2JQ/STKisP-nQ6I/AAAAAAAAAM8/1EXt1yFltrg/s1600-h/Image073.jpg"><img id="BLOGGER_PHOTO_ID_5274456994691367842" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_sWgGthZx2JQ/STKisP-nQ6I/AAAAAAAAAM8/1EXt1yFltrg/s400/Image073.jpg" border="0" /></a><strong>The works! </strong></div><div align="center"><strong></strong><br /><a href="http://4.bp.blogspot.com/_sWgGthZx2JQ/STKisfsSmMI/AAAAAAAAANE/8azDRtmvGGs/s1600-h/Image074.jpg"><img id="BLOGGER_PHOTO_ID_5274456998909483202" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_sWgGthZx2JQ/STKisfsSmMI/AAAAAAAAANE/8azDRtmvGGs/s400/Image074.jpg" border="0" /></a><strong>Chelsea buns!</strong><br /><br /><div><div><a href="http://3.bp.blogspot.com/_sWgGthZx2JQ/STKbuAmCduI/AAAAAAAAAMk/h3YHYld_w98/s1600-h/Image072.jpg"><img id="BLOGGER_PHOTO_ID_5274449328340104930" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_sWgGthZx2JQ/STKbuAmCduI/AAAAAAAAAMk/h3YHYld_w98/s400/Image072.jpg" border="0" /></a><strong> Fresh loaf of bread - lovely!</strong><br /></div><div><div><a href="http://3.bp.blogspot.com/_sWgGthZx2JQ/STKbtYJpCnI/AAAAAAAAAMc/TbIQG3_9kJ0/s1600-h/Image069.jpg"><img id="BLOGGER_PHOTO_ID_5274449317483580018" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_sWgGthZx2JQ/STKbtYJpCnI/AAAAAAAAAMc/TbIQG3_9kJ0/s400/Image069.jpg" border="0" /></a> <strong>Healthy soup sticks!</strong><br /><br /><div><div><a href="http://4.bp.blogspot.com/_sWgGthZx2JQ/STKbtL7_Q9I/AAAAAAAAAMU/7KmCg88o1oI/s1600-h/Image067.jpg"><img id="BLOGGER_PHOTO_ID_5274449314205090770" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_sWgGthZx2JQ/STKbtL7_Q9I/AAAAAAAAAMU/7KmCg88o1oI/s400/Image067.jpg" border="0" /></a> <strong>Assorted shapes - bread rolls<br /></strong><div align="justify"></div><br /><br /><br /><br /><br /><br /><br /><div align="justify"></div></div></div></div></div></div></div>SShttp://www.blogger.com/profile/13879600404630755077noreply@blogger.com0tag:blogger.com,1999:blog-3684562313430867699.post-20575944568266293472008-11-30T17:39:00.001+05:302008-12-08T18:46:05.491+05:30Too chocolatey chocolate chip cookies<p>Now HOW is that possible, HOW can there be any such thing as too much chocolate! Nigella Lawson fans will find it hard to comprehend! So here's the modified recipe (with good reason for modification).<br /><br />Well it was one of Nigella's shows that I got is recipe from. Forcing the husband to watch it, I haughtily proclaimed I had ALL the ingredients for the cookies Nigella has just made, inadvertently throwing myself a challenge which the 'enthusiasticly supporting' (to quote him) husband swiftly extended. That was when I realised, I was short of butter and the chips! Hence all ingredients here represent quantities I had at home. For all those who wish to follow Nigella's footsteps, visit her spanking new <a href="http://www.nigella.com/">website</a> which has recipe.<br /><br />Total comfort food.<br /><br /><strong>Totally chocolate, chocolate chip cookies<br />Ingredients:<br /></strong>125 gms dark chocolate<br /><br />105 gms unsalted butter (used regular Amul)<br />125 gms sugar (75 gms brown sugar/50 gms regular sugar)<br />1 tsp vanilla essence<br />1 cold egg<br /><br />150 plain flour<br />30 gms cocoa<br />1 tsp baking soda<br /><br />300 gms chocolate chips<br /><br /><strong>Method:<br /></strong><span style="color:#000000;">- Preheat oven to 170 degrees<br />- Melt chocolate (I find it easier using the microwave, takes only about 30 sec; my last double boiler episode resulted in a disaster with the chocolate all falling into the water :-(<br />- Sift flour, cocoa and soda<br />- Cream butter and sugars, when fluffy add melted chocolate, then vanilla essence, finally the cold egg<br />- Add sifted ingredients & finally the chips<br />- Bake for 15 mins<br /><br /></span>I think they came out just fine, albeit overly chocolatey! The next time, I intend cutting down the amount of chips by a third. There was also an element of disaster this time, I used silicon baking sheets for the first time; luckily baked only 4 cookies, ALL of which burnt! Am sticking to my regular wire rack with foil method henceforth.<br /><br />Milk (that was all I had at home) and cookies</p><div align="justify"><a href="http://1.bp.blogspot.com/_sWgGthZx2JQ/STKmLjOC1QI/AAAAAAAAANU/mmSkFafMpUg/s1600-h/Image087.jpg"></a><br /></div><div align="justify"><a href="http://2.bp.blogspot.com/_sWgGthZx2JQ/STKmLaaIZuI/AAAAAAAAANM/aIGSWAIn5nM/s1600-h/Image086.jpg"><img id="BLOGGER_PHOTO_ID_5274460828601968354" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_sWgGthZx2JQ/STKmLaaIZuI/AAAAAAAAANM/aIGSWAIn5nM/s400/Image086.jpg" border="0" /></a><br /><br /><br /><br /><br /><div align="justify"><span style="color:#000000;"></span></div><br /><br /><br /><div align="justify"><span style="color:#000000;"></span></div></div>SShttp://www.blogger.com/profile/13879600404630755077noreply@blogger.com0tag:blogger.com,1999:blog-3684562313430867699.post-57406115658342165642008-09-11T18:19:00.000+05:302008-09-11T18:33:49.954+05:30Bagels & salads..<div align="justify"><span style="font-family:trebuchet ms;color:#000066;"><strong>The innumerable visits to the reviews on <a href="http://www.burrp.com/">Burrp</a> & the countless attempts at actually locating the place, today (another day in my life) finally resulted in moments of joy.<br /><br />After reading the review for Gloria Jean, I was most curious to step in. Call it serendipity or just my strong desire to visit the Bagel Shop, I bump into this friend in Bandra (I was on my way to GJ mind you!) who goes “hey lets go to the bagel shop, its AWESOME!”<br /><br />For the benefit of those who have been attempting to locate this place & haven’t quite managed there are two ways of approaching it. Either take the turn where Basilico, Papa Pancho, Mia Cucina (all those who haven’t – please do go – amazing!) etc. are, then a right, and then a left (the road slopes upwards) and then a left again. If you take the right one reach the Fab India on Pali Hill. The alternate is to take the turn where the Police Commissioner’s office is on Carter Road – drive slowly for two reasons, the pathetic road; two, lest you miss the Bagel Shop! Once there - the place has a lovely Goan feel to it, despite being in a congested by lane of Bandra. But I can’t help say that the overall feel is a bit cramped.<br /><br />All bakers & bread makers will probably want to shoot me for saying this, but I think a pretty good job has been done at glorifying regular bread in various shapes and sizes, fancy names, but with pretty much the same taste. One such example would be the bagel. However, I did read that a bagel is the only bread that is boiled before being baked resulting in a crisp crust & light spongy interior.<br /><br />With this review restricted to the vegetarian assortment on the menu, the only comment I can make on the non-veg selection would be - given the way my friend was chomping on the sausage bagel, am pretty sure it was amazing. The bagel by itself was anything but spongy, but crisp it was (& a tad greasy).<br /><br />I had the herbed cream cheese bagel with sun dried tomatoes. The cream cheese just oozes out of the bagel, spilling it on clothes, floor, table, basically all over. It’s also available without the herb, with herbs it varies from pepper, mixed herbs etc. There was also a garlic bagel & one with oven roasted veggies. In the sweet varieties there’s honey & banana, nutella, jam (strawberry, raspberry, blueberry). There were the more exotic varieties with goat’s cheese, however didn’t think it worth spending something like 200 bucks on a bagel. Had the lemon ginger tea – quite nice. Don’t add sugar.<br /><br />Overall a 3 star experience – I thought it was a tad expensive. The total bill of Rs. 442 consisted of:<br />1 Non-veg bagel<br />1 Herbed cream cheese bagel<br />2 lemon ginger teas<br />1 blueberry jam bagel<br /><br />Also, the way the jam was served separately from the bagel, was something I didn't quite appreciate.<br /><br />If you thought the bagel meant a quick bite then this is not place to swing by. Take a leisurely 2-3 hours (atleast) and given the service turn around time, this is the minimum amount of time one would spend!</strong></span></div>SShttp://www.blogger.com/profile/13879600404630755077noreply@blogger.com2tag:blogger.com,1999:blog-3684562313430867699.post-59843529505705375792008-09-11T18:18:00.001+05:302008-09-11T18:20:31.506+05:30Not so Italian job…<div align="justify"><span style="font-family:trebuchet ms;color:#000066;"><strong>My review if written more than two years ago would have placed it fairly high in a list of must visit Italian eateries in Mumbai – after my visit today, it’s been knocked off that list.<br /><br />For starters (pun intended) the choice is just okay. The bruschetta has gotten progressively soggier by the day, although I would still like to maintain that it is quite tasty. Lots of extra virgin olive oil though. The dips that accompany the grizzini are very flavorful, worth a try. The soups hardly deserve a mention, and hence I won’t.<br /><br />There is a fair bit of choice for vegetarians, although it only covers the stereotyped definition of Italian food pizza & pasta. No polenta, linguini, gnocchi etc.<br /><br />If a place is named such that people can judge the specialty of the place, it should have gone by the name of Pizza Kitchen. Then again, if you are one who likes the Dominos variety of pizza with the thick base, then you should stick to the not so good pasta. Confused eh? I don’t think so; the waiters would beat anyone on that front. Most of them are clueless on what the dishes contain & the others try your patience in their attempts to explain what the dishes are.<br /><br />The spaghetti aglio olio was far too oily even though the name of the dish translates to spaghetti with oil & garlic. Order any pasta with a tomato based sauce, and they all taste the same except with the variation of the type of pasta used. The pasta alla Siciliana is also just okay.<br /><br />I’ve always loved their tiramisu, which I will maintain continues to be pretty good, the pretty bad part if is that the quantity has been reduced by half. Boo hoo!<br /><br />Looking back maybe I’ve given a scathing review, but my opinion I think stems from the fact that this place has gradually deteriorated over the two years I’ve visited them.<br /><br />Overall, an okay okay experience.</strong></span></div>SShttp://www.blogger.com/profile/13879600404630755077noreply@blogger.com0