HOMEMADE SODA BREAD

HI....TODAY I AM POSTING A RECIPE OF A VERY QUICK AND EASY BREAD..THIS IS A HOMEMADE SODA BREAD.TRADITIONALLY ALSO KNOWN AS IRISH SODA BREAD.THE GREAT THING ABOUT THIS BREAD IS THAT YOU CAN WHIP IT UP IN A JIFFY.THERE IS NO TIME TO BE SPENT IN WAITING FOR IT TO RISE BEFORE BAKING. THIS BREAD USUALLY HAS A HARD OUTER CRUST BUT IS NICE AND SOFT INSIDE. I RECOMMEND BUYING A BREAD KNIFE TO SLICE IT. ONCE YOU MANAGE TO MAKE YOUR FIRST LOAF OF BREAD,BE IT WHITE ,WHOLEWHEAT OR SODA BREAD, YOU HAVE ENDLESS OPPORTUNITIES TO EXPERIMENT AND CREATE...BY ALL MEANS ADD FRESH ROSEMARY,SUNFLOWER SEEDS,SUN DRIED TOMATOES GRATED CHEESE ETC ETC ETC TO ALL FUTURE LOAVES.......I HAVE TO SAY,NOTHING FEELS BETTER THAN HOMEMADE BREAD BAKING AWAY AND INFUSING YOUR HOME WITH THE MOST BEAUTIFUL OF SMELLS.......SO START BAKING AWAY AND EXPERIENCE THE MAGIC THAT I DID...............HERE GOES THE RECIPE..

HOMEMADE SODA BREAD

INGREDIENTS(DRY)

1)400 GRAM WHOLEWHEAT FLOUR/ATTA

2)75 GRAM PLAIN FLOUR/MAIDA

3)75 GRAM OATMEAL

4)1 TSP SALT

5)3/4 TSP BICARBONATE OF SODA

(WET INGREDIENTS)

6)1 EGG

7)1 TABLESPOON SUNFLOWER OIL

8)2 TEASPOON HONEY/SOFT BROWN SUGAR

9)425 ML/3/4 PINT BUTTERMILK OR ADD 2 TABLESPOON LEMON JUICE TO 600 ML MILK(1 PINT)

SMALL AMOUNT OF OATBRAN FOR GARNISH

EQUIPMENT

1 LB LOAF TIN WELL BUTTERED

METHOD

1)GREASE A LOAF TIN WITH BUTTER/OIL .PREHEAT OVEN TO 200 DEGREE CENTIGRADE.

2)PUT THE FLOURS ,OATMEAL,SALT AND BICARBIONATE OF SODA INTO A BOWL AND MIX WELL.MAKE A WELL IN THE CENTRE TO BE READY FOR THE THE WET INGREDIENTS.MIX WELL

3)WHISK THE EGG AND ADD IT TO THE OIL,HONEY AND THE BUTTERMILK.POUR THE WET INGS INTO THE DRY INGS AND USING YOUR CLEAN HANDS,MIX WELL.THE DOUGH WILL BE VERY STICKY.

4) GREASE TIN WITH BUTTER AND SPRINKLE FLOUR LIGHTLY OVER THE BASE AND SIDES AND THEN SPRINKLE SOME OATBRAN FLAKES ON THE BOTTOM.

5)POUR INTO LOAF TIN,FLATTEN DOWN WITH A SPOON THE SHAPE AND CLEAN LOOK YOU CREATE NOW IS WHAT WILL COME OUT.

6) NOW COVER TIN LOOSLY WITH FOIL

7)BAKE FOR 20 MINS IN THE BOTTOM RACK.

8)NOW TAKE OUT FOIL AND BAKE FOR ANOTHER 15 MINS.

9)TO TEST,TAKE IT OUT OF ITS TIN AND TAP THE BOTTOM.IF ITS COOKED,IT WILL SOUND HOLLOW.ALLOW TO COOL ON WIRE RACK BEFORE EATING.....

CREAMY ALFREDO SAUCE

CREAMY ALFREDO SAUCE RECIPE(GREAT ON PASTA OR AS A CHICKEN BAKE OR WITH POTATOES IN THE OVEN)

INGREDIENTS

2 CUPS CREAM(HEAVY)

1/4 CUP COLD BUTTER

1/4 CUP PARMESAN CHEESE GRATED

SALT AND PEPPER

PASA(PENNE,FETTUCINI TORTELLINI ETC)

FRESH PARSLEY,CHOPPED

EXTRA PARMESAN

METHOD

1)HEAT A LARGE SAUCEPAN OVER HIGH HEAT UNTIL VERY HOT.NOW ADD JUST ENOUGH COLD WATER TO COVER THE BOTTOM OF THE PAN.IT WILL DO THIS QUICKLY BIUT MAKE SURE THERE ARE A FEW DROPS IN THE PAN.THIS WILL KEEP THE CREAM FROM SCORCHING AND BURNING.REMOVE PAN FROM HEAT.

2)ADD CREAM TO PAN AND RETURN TO HEAT.WHEN THE CREAM COMES TO A BOIL,REDUCE HEAT TO MED AND BOIL TILL IT IS REDUCED BY HALF.

3)IN THE MEANTIME BOIL PASTA TILL AL DENTE.DRAIN

4)WHEN THE CREAM HAS REDUCED,REMPOVE FROM HEAT AND ADD BUTTER 1 TABLESPOON AT A TIME AND WHISK IT IN

.THE CREAM SHOUL BECOME THICK AND GLOSSY.ADD THE CHEESE.ADD THIS TIME YOU CAN TOSS THE PASTA AND SEASON WITH SALT AND PEPPER.GARNISH WITH PARSLEY.SERVE AT ONCE WITH SOME EXTRA PARMESAN CHEESE ON THE SIDE.

SUSHI RICE AND CALIFORNIA ROLL

                                              


HI GUYS.....I AM EXPERIENCING THE MOST BEAUTIFUL WEATHER.BLUE SKIES,NIPPY TEMP AND A FURTHER DESIRE TO LEARN.YESTERDAY I MET CHEF NARIMAHATO.HE IS HEAD CHEF OF A TOP JAPANESE RESTAURANT AND I HAD THE LUCK OF HIM PERSONALLY TEACHING ME HOW TO MAKE SUSHI RICE AS WELL AS THE ALL FAMOUS CALIFORNIA ROLL. I ALSO LEARNT NIGIRI WHICH IS BASICALLY A BALL OF SUSHI RICE SHAPED INTO AN OVAL SHAPE WITH AIR POCKETS CREATED IN THE RICE AND TOPPED WITH A SLICE OF SALMON WHICH HAS BEEN PAINTED WITH A THIN LAYER OF WASABI AT THE BOTTOM.ILL BE PUTTING DOWN BOTH RECIPES WITH A STEP BY STEP LINK TO THE CALIFORNIA ROLL. PLEASE DO GET YOURSELF A SUSHI MAT IF POSSIBLE AS IT IS IMPERATIVE TO THE ART OF ROLLING SUSHI.YOU MAY NOT GET THE PERFECT ROLL AT FIRST TRY BUT IF YOU ARE STUBBORN AND KEEP TRYING,IM SURE IT WILL FINALLY TURN OUT AMAZING.SO HERE GOES THE RECIPES TO THE MOST ROCKING AND ROLLING SUSHI EVER...THE ALL TIME FAVORITE:CALIFORNIA ROLL.......

SUSHI RICE

INGREDIENTS

1) 180 ML OF SUSHI RICE
2)2 TSP CASTOR SUGAR
3)HALF TEASPOON SALT
4)45 ML VINEGAR
METHOD
1)WASH 180 ML OF RICE AT LEAST 10 TIMES TO GET THE WATER TO BE CLEAR. NOW LEAVE IN POT OF 20 MINS.THE RICE WILL FLUFF UP A BIT.
2)PUT THE RICE ALONG WITH EQUAL AMOUNT OF WATER EG 1 CUP RICE AND 1 CUP WATER (COLD) IN A DEEP POT WITH A TRANSPARENT COVER IF POSSIBLE.TURN ON FULL HEAT.PUT THE LID ON THE POT AND LEAVE UNTIL THE RICE STARTS TO BOIL.
2)WHEN IT STARTS BOILING,TURN DOWN THE HEAT AND SIMMER UNTIL WATER HAS BOILED AWAY.
3)NOW TURN OF THE HEAT AND LET THE RICE STEAM FOR 15 TO 20 MINS.
4)PUT THE RICE IN A DEEP BOWL AND MIX WITH SALT SUGAR AND VINEGAR.MIX WITH A WOODEN SOPATULA AS IF YOU ARE SLICING THE RICE RATHER THAN MIXING IT IN A CIRCULAR MOTION.KEEP FANNING THE RICE IF POSSIBLE TILL COOL.

CALIFORNIA ROLL RECIPE
INGREDIENTS
1) 1 SHEET OF NORI(SEAWEED) CUT INTO HALF
2)11O GRAM COOKED SUSHI RICE
3)2 SLICES AVOCADO
4)15 GRAM FRESH CRAB MEAT OR CRAB STICK GRATED
5)TOBIKO(JAPANESE CAVIAR) IF YOU CAN GET OTHERWISE YOU CAN USE BLACK JAPANESE SESAME SEEDS

YOU WILL ALSO NEED
1)A SUSHI ROLLING MAT
2)A DAMP COTTON NAPKIN
3)A SHARP KNIFE

METHOD
1)PREPARE THE DAMP NAPKIN AS IN PICTURE

2)PLACE 1/2 SHEET OF NORI(THE PIC ONLY HAS A QUARTER

AS I MADE A SMALLER AMOUNT.PLEASE CUT HALF)SHINY 
SIDE DOWN ON THE CENTRE OF THE DAMP NAPKIN(HORIZONTAL LINES ON THE SHEET SHOULD FACE YOU.
3)NOW SPREAD THE SUSHI RICE ON THE SHEET WITH DAMP FINGERS EVENLY.
)SPREAD THE TOBIKO OVER THE RICE ANDFLIP THE SHEET SO RICE IS ON THE OTHER SIDE AND THE SHEET IS FACING YOU WITH ITS HORIZIONTAL LINES.

PLACE AVOCADO IN CENTRE AND LINE WITH CRAB MEAT 
4)TAKE THE BOTTOM EDGE OF THE SHEET WITH BOTH FINGERS ON EACH SIDE AND ROLL OVER THE TOP OF CRAB AND AVOCADO LEAVING ABOUT 1 CM OF NORI PROTRUDING OUT.ROLL AGAIN SO THE JOINT IS NOW AT THE BOTTOM.

PLACE THE ENTIRE ROLL BACK ON THE CENTRE OF THE NAPKIN AND ROLL THE NAPKIN FROM THE BOTTOM EDGE OVER THE ROLL..

PLACE THE TOP HALF OF ROLLING MAT OVER THE NAPKIN AND ROLL.
5)USING THE THUMB AND MIDDLE FINGER,PINCH SIDES OF ROLL WHILE APPLYING EVEN PRESSURE OVER THE TOP OF THE ROLL WITH THE INDEX FINGERS.
6)WHILE LIFTING BOTH THE MAT AND NAPKIN UP BY THE CORNER,GENTLY ROLL THE ROLL THROUGH A 1/4 TURN SO IT IS LYING ON ITS NEXT SIDE,REPLACE NAPKIN AND MAT AND REPEAT THE PINCHING PROCESS AS DESCRIBED EARLIER.





















7)REMOVE MAT AND UNFOLD NAPKIN AND REPLACE ROLL IN CENTRE AGAIN.
8)CUT ROLL IN HALF WITH A SLIGHTLY DAMP SHARP KNIFE WITH A SAWING ACTION.LINE UP TWO HALVES AND CUT AGAIN INTO THREE PIECES OF EQUAL SIZE,LEAVING YOU WITH SIX EQUAL SIZE PORTIONS.SERVE THE CALIFORNIA ROLL WITH WASABI,SOYA AND GINGER. ENJOY




TIPS:1) NEVER PUT THE SUSHI RICE IN THE FRIDGE.YOU WILL RUIN THE CONSISTENCY
2)ALWAYS TRY CONSUMING SUSHI ON THE SAME DAY
3)ALWAYS WET YOU HANDS SLIGHTLY WHILE HANDLING SUSHI RICE OR IT WILL STICK TO YOUR HAND
4)AS YOU GET BETTER,EXPERIMENT WITH YOUR OWN CHOICE OF INTERESTING FILLINGS
5)THIS SUSHI TASTES GREAT IF TOPPED WITH A SMALL DOLLOP OF CHILLI MAYO(1 TABLESPOON MAYO MIXED WITH 1.4 TSP OF CHILLI GARLIC SAUCE)

SUSHI RICE AND CALIFORNIA ROLL(STEP BY STEP PICTURES)

CHILLI MAYO POTATOES WITH LEMON BUTTER PRAWNS

HI GUYS..IM FINALLY SETTLING SLOWLY AND STEADILY INO MY NEW HOUSE,A NEW ENVIRONMENT AND A VERY NEW KITCHEN.I DO MISS MY OLD KITCHEN A LOT AS I HAVE LEFT BEHIND MANY DELICIOUS MEMORIES .AT THE SAME TIME,IM SURE THERE WILL BE MANY MORE SCRUMPTIOUS MEMORIES HERE AS WELL...TODAY I MADE A POTATO SALAD AND SOME LEMON GARLIC PRAWNS FOR MY DAUGHTER WHO HAS JUST STARTED BRACES AND CAN ONLY EAT SOFT FOOD......BOTH CAME OUT VERY NICE.....HERE GOES THE RECIPES

CHILLI MAYONNAISE POTATO SALAD
INGREDIENTS
1)6-7 POTATOES BOILED AND CHOPPED INTO CHUNKS
2)4 TABLESPOON MAYONNAISE MIXED WITH 1/2 TSP CHILLI GARLIC SAUCE(YOU COULD ADD MORE IF YOU LIKE IT SPICY
3)SALT AND PEPPER
METHOD
1)CHOP POTATOES,TOSS IN CHILLI MAYONNAISE.SPRINKLE PEPPER SERVE CHILLED.

LEMON GARLIC PRAWNS GARNISHED WITH CHOPPED CORIANDER
INGREDIENTS
1)6-8 PRAWNS DESHELLED DEVEINED AND TAILS PULLED OFF
2)2 HPD TABLESPOON BUTTER
3)PEPPER
4)2 TABLESPOON FINELY CHOPPED GARLIC
5)CHOPPED CORIANDER TO GARNISH
6)2 TSP LEMON JUICE
METHOD
1)HEAT BUTTER TILL FOAM REDUCES AND ADD GARLIC
2)STIR FRY 10 SECS AND ADD PRAWNS
3)STIR FRY 2 MINS AND ADD PEPPER
4)ADD MORE BUTTER IF NEEDED
5)NOW ADD LEMON JUICE AND GARNISH WITH CORIANDER
6)PLACE UPRIGHT ON A DISH WITH ALL THE LEMON BUTTER SAUCE.GARNISH AND ADD A CORIANDER SPRIG TOO.ENJOY

EVERYDAY BREAD

EVERYDAY BREAD

Hello everybody Bread seems like a daunting thing to make but its easy once you get the hang of it and I make my own bread everyday. In the meanwhile my cook does but trust me its much easier than one thinks and here is a foolproof basic recipe. Nothing compares to smell of fresh bread wafting through the house.

INGREDIENTS

2 heaped cups of Atta/wheatflour
1 heaped cup maida/flour
1 tbsp Vinegar
3 tbsp Dahi/yogurt ( room temperature not cold out of the fridge)
1 tbsp dry yeast ( available INA market the Indian Brand called Active comes in a half Kg pack and is good for 40 loaves its as good as Tescos or any other foreign brand.)
1 tsp salt
1 tsp Sugar
Roughly 1 cup of water ( you want the consistency slightly stickier than Roti atta after kneaded)
Optional Any seeds of your choice, flax, sunflower ( available fromwww.thealtitudestore.com rolled oats, or any dried herbs oregano, sundried tomatoes, raisins, nuts, jeera, coriander the possibilities are endless.
Mix and knead preferably in an ordinary kitchen machine with the kneading spiral not egg or cake beating attachments. Or by hand like Atta.
If using machine knead minimum 7 mts . This is very crucial, because thats what sets the gluten free.
By hand 15 mts minutes or so.
Leave to rest covered with a cloth till it rises well (abt an hour).
Grease a loaf tin.
Rework the dough with hands and put it into the tin.
Preheat the oven 190 degrees
Wait half an hour and the dough will rise in the tin.
Put in the oven for an hour.
Brush with cold water a couple of times towards the end for a great shine.
Cool on a wirerack in the tin for 15 mts. Then turn it out and let it cool.

FISH ROASTED IN BANANA LEAVES(MEEN POLLICHATHU)

"Recipes for Foodies"

HI GUYS......TODAY I MADE A DELICIOUS FISH DISH USING BASA FILLETS.THIS RECIPE IS ORIGINALLY FROM KERALA IN INDIA AND IS QUITE LIGHT YET SPICY AND VERY TASTY.IM POSTING THE RECIPE.THE FISH IS SUPPOSED TO BE WRAPPED IN BANANA LEAVES BUT I USED GOOD OLD FOIL AND IT CAME OUT FAB.........HERE GOES THE RECIPE

FISH ROASTED IN BANANA LEAVES(MEEN POLLICHATHU) RATED 9/10
INGREDIENTS
.24 SHALLOTS SLICED
.2 TABLESPOONS COCONUT OIL
.1 TABLESPOON GINGER PASTE
.1 TABLESPOON GARLIC PASTE
.10 CURRY LEAVES
.2 GREEN CHILLIES SLIT
.1/2 TSP RED CHILLI POWDER
.1/4 TSP RED CHILLI FLAKES
.1/2 TSP TURMERIC/HALDI
.1 TSP VINEGAR
.1.5 CUPS CHOPPED TOMATOES
.1/4 CUP COCONUT MILK
.1 TSP SALT
.4 LARGE SQUARES OF BANANA LEAVES,WILTED IN HOT WATER FOR WRAPPING OR FOIL
METHOD
.HEAT THE COCONUT OIL IN A PAN AND ADD THE SLICED SHALLOTS
.NOW ADD GINGER GARLIC PASTE,CURRY LEAVES
.ADD GREEN CHILLIES
.ADD THE CHILLI POWDERS.TURMERIC.PEPPER POWDER.
FINALLY ADD VINEGAR,TOMATO AND SALT.COOK WELL.
.NOW LET THIS COOK AND WHEN COOL,BLEND THIS ALL TOGETHER.
.HEAT COCONUT MILK.ADD A FEW MORE CURRY LEAVES.
.LET MILK BOIL AND NOW ADD ALL THE BLENDED PASTE TO THIS.COOK FOR 3-4 MINS.
.NOW MARINATE THE BASA FILLETS (CUT INTO HALF) IN THIS PASTE FOR AT LEAST 15 MINS.
.GREASE BANANA LEAVES LIGHTLY WITH COCONUT OIL.PLACE A FISH ON EACH LEAF WITH A GOOD AMOUNT OF MASALA.FOLD THE LEAVES INTO NEAT PARCELS.ALTERNATELY YOU COULD DO THE SAME WITH FOIL.
.COAT THE BASE OF A LARGE HEAVY SKILLET WITH A SPOON OF COCONUT OIL.PLACE THE FISH PARCELS IN THE PAN.COVER AND ROAST OVER LOW HEAT 8 MINS ON EACH SIDE.TURN THE PARCEL OVER CAREFULLY WHEN LEAF IS BROWN AND CRISP.COOK 5 MORE MINS. SERVE WITH FOIL SO YOU CAN SEAL IN FLAVORS .ENJOY

LOW FAT BUTTER CHICKEN (INDIAN)(TRIED AND TESTED)

HI!!!!! TODAY I TRIED MAKING  BUTTER CHICKEN AND HAVE TO SAY,IM TOO EXCITED ABOUT THIS ONE.AS A KID I HAVE LOVED BUTTER CHICKEN ALL MY LIFE.I GREW UP EATING THIS UNTIL I REACHED AN AGE WHERE HIGH METABOLISM WAS NOT ON MY SIDE ANYMORE.I STILL DO EAT IT BUT MUCH MORE SPARINGLY.THE CREAM AND THE BUTTER IN BUTTER CHICKEN MAY FULFILL A FOODIE S APPETITE BUT THEY WILL ALSO ADD TYRES AND WEIGHT TO THE FOODIE . BUT HERES THE MAGIC OF THIS BUTTER CHICKEN TASTES JUST LIKE BUTTER CHICKEN BUT HAS NO BUTTER AND NO CREAM.INFACT ITS LOW FAT AND YOU CAN ACTUALLY CONSIDER THIS RECIPE AS A SECRET TO WEIGHT LOSS..........I CAN NOW EAT MY FAVORITE DISH AND NOT FEEL GUILTY........IM WRITING HER RECIPE DOWN AGAIN AND WITH A STEP BY STEP LINK......YOU ALL HAVE TO TRY THIS ONE OUT.....FOR MY VEGETARIAN FRIENDS,DO TRY THIS WITH COTTAGE CHEESE/PANEER.....YOU LL BE LICKING YOUR FINGERS......HERE GOES THE RECIPE

LOW FAT BUTTER CHICKEN

ALL THE LADIES ON BOARD ,HERE IS THE RECIPE OF BUTTER CHICKEN .ITS NOT AT ALL RICH BUT IS YUM AND QUICK TO MAKE. THE INGREDIENTS ARE AS FOLLOWS :

BUTTER CHICKEN LOW FAT (CUISINE:INDIAN) (TRIED AND TESTED BY SHIVANI MALIK)

1)CHICKEN 500 grams sliced or cut into chunks
2)ONION (RATIO IS IF 4 PACKETS OF CHICKEN THEN 4 LARGE ONION)
3)2-3 CINNAMON
4)4 LONG/CLOVE
5)2 TEJ PATA/BAY LEAF
6)LITTLE GARLIC PASTE 1 tablespoon
7)CARDAMOM 2
8)6-7 CHOPPED (OR ONE TIN )TOMATO
9)SALT TO TASTE
10)RED CHILLI 3/4 TSP
11)CORIANDER POWDER1 TSP
12)HALDI/TURMERIC -JUST A PINCH
13)GREEN CHILLIES-JUST SLIT FROM THE MIDDLE 4
14)FRESH CORIANDER FOR GARNISH
15)LITTLE CURD/yogurt ABOUT 1/2 CUP-3/4

1)TAKE A PAN AND PUT2 TSP OIL .NOT TOO MUCH BECAUSE THEIR WILL BE OIL COMING OUT OF CHICKEN AS WELL PUT LITTLE MORE OIL IF NEEDED ,NOW ADD ONION CUT IN LONG SLICES+CINNAMON +BAY LEAF + CARDAMOM+GARLIC PASTE - SAUTE ALL THIS IN OIL NICELY TIL THE ONION GETS LITTLE BROWN. 

OIL WITH CINNAMON BAY LEAF AND CLOVES

ONIONS WITH GARLIC PASTE BAYLEAF,CINNAMON AND CARDAMOM

CLOSE UR GAS AND LET THE ONIONS GET LITTLE COLD. ONCE THEY ARE LITTLE COLD CHURN/BLEND ALL THIS WITH CHOPPED TOMATOES AND SOME CURD. TAKE BAY LEAVES OUT FOR SURE AS WE DONT WANT THIS BLENDED AND IT HAS ALREADY GIVEN ITS FLAVOR.

THE ONIONS BROWNING

BLEND ONIONS WITH TOMATO AND YOGURT

PS NOTE - DO NOT WASH THE EARLIER


PAN IN WHICH ONION WAS COOKED BEFORE AND LET THE LEFT OVER OIL OF ONION BE IN THE PAN

NOW TAKE THE EARLIER PAN AND SAUTE CHICKEN IN LEFT OVER OIL OF ONION. AFTER CHICKEN IS DONE, MIX ONION/CURD PASTE WITH CHICKEN AND ADD SALT TO UR TASTE,RED CHILLI,CORIANDER POWDER,PINCH HALDI,GREEN CHILLIES. 

CHICKEN COOKING TILL OIL COMES OUT

LET  CHICKEN GET COOKED UNTIL THE OIL COMES OUT AND STARTS FLOATING ON THE TOP... SERVE GARNISHED WITH CORIANDER

THE READY CHICKEN

NOW GARNISH WITH CORIANDER BEFORE SERVING .... ENJOY

RICH MUD CHOCOLATE CUPCAKE WITH CHOC GANACHE FROSTING

CHOCOLATE CUPCAKES

LINE YOUR MUFFIN TIN WITH CUPCAKE CASES

HI!!!!!!! FOR ALL OF YOU WHO ENJOY CUPCAKES,I HAVE A SUPER CHOCOLATE CUPCAKE RECIPE.AS WE ALL KNOW CUPCAKES HAVE TAKEN OVER THIS WORLD AND LEFT ALL OTHER DESSERTS FAR BEHIND.I THINK THE SIMPLE IDEA WAS BASICALLY PEOPLE WERE REALLY EXCITED ABOUT THE FACT THAT THEY COULD FULFILL THEIR SWEET CRAVING WITHOUT HAVING SOMETHING TOO BIG..ALSO THEY COULD HAVE ENOUGH VARIETY TO TRY DIFFERENT CAKES WITHOUT HAVING TO PICK UP THE WHOLE THING......SO CUPCAKES CAME IN AND THEN MINI CUPCAKES AND BEFORE YOU KNEW IT,EVERY BAKERY IN LONDON WAS PACKED WITH CUPCAKES....CUPCAKE MANIA WAS ALL OVER.WELL,I TRIED TO DWELL IN THIS AMAZING WHIRLWIND OF CUPCAKES AND MAKE SOME OF MY OWN. I FOUND A LOVELY RECIPE FOR CHOCOLATE CUPCAKES AND IT REALLY CAME OUT GOOD. IM PUTTING UP THE RECIPE AS WELL AS A TIP OR TWO.......ENJOY...CHECK OUT THE STEP BY STEP LINK AND A MORE ORGANISED VERSION OF THIS RECIPE ON "Recipes for Foodies"........HERE GOES THE RECIPE

RICH MUD CHOCOLATE CUPCAKE RECIPE

For The Cupcakes…
▪ 4 ounces cake flour
▪ 4 ounces super fine sugar
▪ 8 ounces unsalted butter
▪ 8 ounces dark semisweet chocolate
▪ 4 large lightly beaten eggs
▪ ½ teaspoon baking powder
▪ 1 tablespoon rum (optional)

For The Chocolate Ganache Icing…

▪ 12 ounces semisweet dark chocolate
▪ ¾ cup heavy cream

Method:
Preheat your oven to 325° F (160° C) and prepare 12 paper cupcake cases in muffin tins.Place the butter and chocolate into a double boiler and stir until melted, then set aside.

ALL THE INGREDIENTS

CHOCOLATE AND BUTTER

MELT THE CHOCOLATE AND BUTTER

In another bowl beat the sugar and eggs with a mixer




mixer on slow until thick and well blended, then fold in the flour and baking powder.Slowly add the chocolate and butter mixture and mix until well combined then spoon batter into cases until they are approx half full and then place in the middle rack in your preheated oven.
Bake for approx 20 to 22 minutes or until a toothpick comes out clean, then remove and let sit for a few minutes before removing the cupcakes from the tins and placing them on a wire rack to cool.
To make ganache, chop the chocolate and place it in a bowl, then heat the cream in a saucepan over medium heat until it just starts to boil. Pour the cream over the chocolate and let the chocolate melt for a minute, then mix until glossy & smooth.
Cover each cool cupcake with a layer of ganache and refrigerate the rest of the ganache until it is thick enough to hold its shape.Fill a piping bag with the remaining ganache and pipe a large rosette in the center of each cupcake.
Refrigerate cupcakes until the ganache has set.

FOLD IN FLOUR N BKG PWDR

BEAT THE SUGAR AND EGGS

FILL THE CUPCAKE LINERS HALF

CUPCAKES AFTER BAKING.SET TO COOL










NOW BRUSH A GOOD AMOUNT OF FROSTING ON CUPCAKE

A LOVELY TIP:WHEN THE CUPCAKES COOLED,I USED AN APPLE CORER AND MADE A WELL IN THE CENTRE WHICH I FILLED WITH FROSTING TOO.IT RESULTED IN A VERY NICE AND CHOCOLATY LIQUID CENTRE!

LEMON MERINGUE PIE (TRIED AND TESTED)

Here's a divine Lemon Meringue Pie.. this is a prize winning recipe and i've made it any number of times and its divine....

Ings :- (Serves 6)

For Crust :-

125 gms Butter

50 gms Sugar

175 gms Flour

1 tsp Baking powder

2 tsp Lemon Juice

For Filling :-

Yolk of 6 eggs

120 gms sugar

100 gms butter

Juice of 2 lemons

White of 3 eggs

For Meringue :-

75 gms Castor sugar

White of 3 eggs

Method :-

Cream Butter and sugar together, add flour and baking powder and lemon juice. Make a dough and roll out and cover bottom and sides of a round / rectangular over proof dish (8 x 6"). Bake in a medium oven for 25 - 30 mins.

Mix the filling ings well together in a double boiler and stir constantly till mixture is fairly thick. A good consistency lemon curd ...Cool slightly,Pour this into the baked pie crust !

Beat the 3 Egg whites (Make sure there's not a dot of the yolk in these 3 whites) and add sugar simultaneously while beating the egg whites till stiff peaks are formed. Pour gently over the pie, form meringue into peaks with a fork (only for a good professional look) and bake in a hot oven for 1 or 2 minutes only or till Meringue is pale golden in colour !!

THIS IS A PRIZE WINNING RECIPE SINCE 1960 ... ENJOY !! aditi anand wasan 

THAI SOYABEAN WITH CABBAGE CUPS

HI!! TODAY IM POSTING AN ABSOLUTELY DELICIOUS RECIPE.......ITS VEGETARIAN.......ITS LOW FAT AND FILLED WITH FLAVOUR. I USED TO SERVE THIS AS A VEG SNACK AT A LOT OF GET TOGETHERS BUT TODAY ...THIS WAS ALL MINE....... I MADE A BIG BOWL OF THAI SOYABEAN AND ATE IT WITH CABBAGE CUPS...... I HAVE NEVER FELT SO SATISFIED AND YET SO LIGHT......... DO TRY THIS RECIPE ALL MY VEGGIE FRIENDS..YOU LL BE CRAVING FOR MORE AND MORE..........HERE GOES THE RECIPE

THAI SOYABEAN WITH CABBAGE CUPS

INGREDIENTS
. 1 CUP SOYABEAN
.3/4TH CUP CHOPPED ONIONS
.2 TSP CHOPPED GARLIC
.2 TSP CHOPPED GREEN CHILLIES
.2 TABLESPOONS TOMATO SAUCE
.3 TABLESPOONS CORIANDER CHOPPED
.2.5 TABLESPOON SOYA SAUCE
.1 TABLESPOON THAI RED CURRY PASTE
.1/2 CUP BEAN SPROUTS AND PEANUTS (OPTIONAL)
..JUICE OF 3/4 TH LEMON
.SPRING ONION AND CORIANDER CHOPPED TO GARNISH ALONG WITH CHILLI FLAKES

METHOD

. SOAK SOYA BEAN IN WATER FOR ATLEAST HALF HOUR
.WASH 3-4 TIMES
.NOW SQUEEZE THEM AND TAKE ALL WATER OUT
.IN A WOK,HEAT 1 TABLESPOON OIL.
.SAUTE THE CHOPPED ONION
.NOW ADD CHOPPED GARLIC AND GREEN CHILLIES.SAUTE
.TOSS IN SOYABEAN
.SAUTE TILL WATER DRIES
.ADD THE TOMATO SAUCE,SOY SAUCE,THAI RED CURRY PASTE AND F NOT VEGETARIAN ,PUT IN 1/2 CHICKEN STOCK CUBE CRUMBLED.
.ADD LITTLE CRUSHED BLACK PEPPER AND SAUTE. NOW ADD SPRING ONIONS AND SAUTE TILL CRISP
.ADD CORIANDER SPRING ONIONS,CHILLI FLAKES AND FEW TOASTED PEANUTS .TASTE FOR SALT AND SQUEEZE LEMON JUICE.SERVE WITH CUPS MADE OUT OF A SMALL CABBAGE..........ENJOY

PRINTER FRIENDLY RECIPE

COTTAGE CHEESE/PANEER IN BLACK PEPPER (CUISINE:INDIAN)(TRIED AND TESTED)

HI.......ITS BEEN A LONG TIME I POSTED BUT WAS OUT OF TOWN AND AM BACK NOW WITH A BANG...YOU LL BE GETTING A GREAT SELECTION OF  TRIED AND TESTED RECIPES FROM ME ....TODAY I MADE A DELICIOUS INDIAN COTTAGE CHEESE/PANEER RECIPE FOR MYSELF AND HAVE TO SAY I THOROUGHLY ENJOYED IT.THIS IS GREAT WITH ROTI/BREAD AND IF YOU WANT TO MAKE IT LOW FAT,YOU COULD AVOID THE CREAM.....DO TRY IT OUT AND LET ME KNOW HOW IT WORKED FOR YOU...THE STEP BY STEP LINK IS THERE JUST SO THAT YOU GET IT TOTALLY RIGHT...........HERE GOES THE RECIPE

DUM PANEER/COTTAGE CHEESE WITH KALI MIRCH/PEPPER

INGREDIENTS
.OIL 1 TSP
.4 CLOVES,4 GREEN CARDAMOM AND 1 INCH PC CINNAMON
.1 ONION FRIED TILL BROWN AND BLENDED WITH LITTLE WATER TO MAKE PASTE
. PASTE OF 1 TSP GINGER AND 1 TSP GARLIC WITH 4 GREEN CHILLIES
. 3 TABLESPOONS DAHI/YOGURT
.1 TSP DHANIYA/CORIANDER POWDER
.1 TSP PEPPER POWDER
.3/4 TSP CUMIN POWDER
.1 TSP SALT
.2 TABLESPOON CREAM
.1/4 TSP RANG MIRCH/PAPRIKA
.1/4 TSP HALDI.TURMERIC
.1/4 TSP GARAM MASALA(AVAILABLE IN ASIAN SUPERMARKETS)
.CORIANDER AND MINT FRESH AND CHOPPED FOR GARNISH
METHOD
. HEAT OIL AND ADD THE CLOVES CARDAMOMS AND CINNAMON TILL ITS NICE AND FRAGRANT
NOW ADD ONION PASTE AND COOK WELL(BHOONO)
.ADD GINGER GARLIC AND GREEN CHILLI PASTE AND BHOONO
.ADD YOGURT/DAHI
.COOK AND ADD CORIANDER PWDR,CUMIN PWDR,PEPPER PWDR ,HALDI AND RANG MORCH/RED CHILLI.ADD SALT
.COOK AND ADD COTTAGE CHEESE CUBES AND CREAM AS WELL AS 1/2 CUP WATER
.SEAL THE PAN WITH FOIL AND PUT A LID ON TOP
.REDUCE FLAME TO LOW AND LET IT SIMMER FOR 15 MINS. NOW OPEN IT AND COOK FURTHER IF YOUD LIKE TO DRY IT UP.CHECK FOR SALT ADDING MORE IF NEEDED SERVE GARNISHED WITH CORIANDER AND MINT LEAVES.............ENJOY!!!!!!!!


! COOKING IS THERAPY!!!!!!!!


PRINTER FRIENDLY RECIPE

MINI CUPCAKES WITH BUTTERCREAM ICING WITH THE MINI CUPCAKE MAKER

HI GUYS!!!!!!! I PICKED UP SOMETHING REALLY CUTE AND HANDY THIS TIME.ITS A MINI CUPCAKE MAKER..MY KIDS LOVE CUPCAKES BUT NEVER REALLY SEEM TO BE ABLE TO FINISH THE ENTIRE CUPCAKE .THIS WAS THE IDEAL GADGET I COULD GET AND WE EXPERIMENTED ON IT TODAY.THE RESULT WAS REALLY FAB.BABY CUPCAKES IN FRONT OF OUR EYES WHICH WE ICED WITH VANILLA BUTTERCREAM.IM PUTTING THE RECIPE OF THE CUPCAKES AS WELL AS VANILLA BUTTERCREAM THIS WILL ONLY BE ENOUGH FOR ABOUT 10 CUPCAKES AND MINI ONES.DO CHECK THE LINK TO SEE OUR FIRST GORGEOUS CUPCAKE CREATION AS WELL AS THE MAKER..WITH TIME ,OUR ICING SKILLS SHOULD GET BETTER AND BETTER.........HERE GOES THE RECIPE

MINI CUPCAKES WITH VANILLA BUTTERCREAM FROSTING
INGREDIENTS
.100 GRAMS BUTTER
.100 GRAMS CASTOR SUGAR
100 GRAMS SELF RAISING FLOUR
.100 GRAMS MARGARINE/BUTTER
.2 MED EGGS
.FEW DROPS VANILLA

METHOD
.CREAM BUTTER AND CASTOR SUGAR TILL LIGHT AND FLUFFY
.ADD THE EGGS ONE AT A TIME,WITH LITTLE FLOUR EACH TIME UNTIL WELL MIXED.
.ADD FLOUR LITTLE BY LITTLE,MIXING ON MIXED SPEED TO COMBINE
.ADD VANILLA AND POUR INTO CUPCAKE CASES AND COOK IN THE MINI CUPCAKE MAKER ABOUT 20 MINS

VANILLA BUTTERCREAM FROSTING
INGREDIENTS
.75 GRAMS SOFT BUTTER
.1 TSPO VANILLA
.150 GRAMS ICING SUGAR
.2 TABLESPOON MILK
METHOD
.BEAT ALL THIS TILL YOU GET A NICE CREAMY CONSISTENCY.REFRIGERATE
.TAKE CUPCAKES AND WHEN THEY HAVE COOLED,FROST AS YOU DESIRE...ENJOY

PENNE ALA VODKA(CUISINE:ITALIAN)(TRIED AND TESTED)

PENNE ALA VODKA
HI........BACK TO THAT MAGICAL WORD AGAIN......COOKING...
MY KIDS TRIED PENNE ALA VODKA A LONG TIME AGO AT CAFE PAPPARAZZI LONDON...AND THEY LOVED IT... RECENTLY A FRIEND OF MINE SENT ME A BOTTLE OF RAO S VODKA SAUCE FOR PASTA.I HEATED IT AND TOSSED MY PENNE IN IT.IT WAS AMAZING....... THE NEXT TIME ROUND.......THEY WANTED PENNE ALA VODKA BUT.......WE HAD NO VODKA SAUCE......I PULLED OUT THIS AMAZING RECIPE FROM ONE OF MY OLDEST ITALIAN COOK BOOKS AND .....WOW WAS I LUCKY.......THE SAUCE CAME OUT SUPER........... DO TRY OUT THIS RECIPE AND LET ME KNOW HOW IT CAME OUT FOR YOU.DO NOT BE WORRIED ABOUT THE VODKA AS ALL THE ALCOHOL BURNS OUT IN THE COOKING PROCESS........ENJOY!!!!!!!!!

PENNE ALA VODKA                      RATED 9/10

INGREDIENTS

1 TBLSP BUTTER
1 TBLSP OLIVE OIL
1 SMALL ONION CHOPPED FINE
1TBLSP GARLIC CHOPPED
3/4 CUP FRESH CREAM
1/4 CUP VODKA
1/4 TEASPOON CHILLI FLAKES
1 28 OZ CAN OF ITALIAN PLUM TOMATOES DESEEDED AND CHOPPED
2 TBLSP FRESHLY GRATED PARMESAN

METHOD
1)MELT BUTTER AND OLIVE OIL IN A SAUCEPAN WITH ONION AND GARLIC TILL TRANSLUCENT
2)ADD TOMATOES AND COOK TILL ALMOST NO LIQUID REMAINS IN PAN(MED LOW HEAT) STIRRING FREQUENTLY.
3)ADD CREAM,VODKA AND CHILLI FLAKES AND BOIL UNTIL THICKENED TO SAUCE CONSISTENCY..25 MINS.
4)SEASON WITH SALT AND PEPPER.SAUCE CAN BE MADE A DAY AHEAD AND REFRIGERATED.
5)COOK PENNE PASTA IN A LARGE POT OF BOILING WATER WITH SALT TILL AL DENTE
6)TRANSFER TO A BOWL.BRING SAUCE TO SIMMER AND TOSS PASTA.SPRINKLE WITH PARMESAN AND ENJOY

PRINTER FRIENDLY RECIPE:PENNE ALA VODKA

PAD THAI NOODLES (THAI CUISINE)(TRIED AND TESTED)

HI!!!!!! IM POSTING A DELICIOUS RECIPE TODAY AS I LEAVE BEACH LIFE AND ENTER CITY LIFE IN THAILAND. I LEARNT THIS RECIPE FROM A VERY SWEET LADY CALLED "IM". SHE SET UP A LITTLE HUT IN THE MIDDLE OF THE BEACH AND WAS TEACHING THAI COOKING THERE.IT WAS WONDERFUL LEARNING FROM HER ......THE EXPERIENCE COULD NOT HAVE BEEN BETTER AS I ENTERED HER LITTLE CULINARY HUT AND COOKED WITH HERE AS WE HEARD THE BACKGROUND MUSIC OF WAVES HITTING THE SHORE.......I AM POSTING A FAMOUS THAI RECIPE AND IM SURE YOU LL LOVE IT.......THIS IS THE PERFECT RECIPE FOR THE SUPER DELICIOUS THAI NOODLES..PAD THAI............PLEASE DO TRY IT AND LET ME KNOW HOW IT CAME OUT FOR YOU..HERE GOES THE RECIPE.......

PAD THAI NOODLES RATING 9/10

INGREDIENTS:

PAD THAI SAUCE

1 BIG BALL OF TAMARIND SOAKED IN WATER AND SQUASHED WITH HANDS.TAKE OUT ALL THE TAMARIND JUICE YOU CAN.YOU SHOULD HAVE A NICE THICKISH PAST(ABOUT 3/4 CUP)..KEEP ASIDE

TAKE 1.5 TABLESPOON PALM SUGAR AND MIX WITH 2.5 TABLESPOON FISH SAUCE.ADD ALL THE TAMARIND JUICE TO THIS(NOT THE SEEDS).THIS IS YOUR PAD THAI SAUCE
INGREDIENTS FOR NOODLES
1)6 INCH BAR OF TOFU CHOPPED INTO SQUARES

2)4 SHALLOTS CHOPPED
3)1/2 CUP ROASTED PEANUTS CRUSHED WITH PESTLE AND MORTAR
4)2 EGGS
5)400 GM FRESH RICE NOODLES SOAKED.
6)1 CUP BEAN SPROUTS
7)1/2 CUP 3 INCH CHINESE CHIVES
8)4 PRAWNS DE SHELLED AND DEVEINED
METHOD

1)PUT 4 T OIL IN A VERY HOT WOK AND FRY TOFU FOR 1 MINUTE.ADD SHALLOTS.

2)BREAK BOTH EGGS AND MIX TILL THEY SCRAMBLE. ADD PRAWNS.ADD FRESH RICE NOODLES AND STIR.NOW ADD PAD THAI SAUCE AND STIR.
3)ADD PEANUTS.
4)IN THE END ,ADD BEAN SPROUTS AND CHINESE CHIVES.SERVE ON A PLATTER WITH A SMALL BOWL OF RED CHILLI,A BUNCH OS BEANS PROUTS,FEW LEMON WEDGES AND A SMALL BIT OF PEANUTS AND FEW SPRING ONION GREENS AROUND THE NOODLES.... ENJOY


PRINTER FRIENDLY RECIPE:PAD THAI NOODLES