FRITATA

INGREDIENTS

4 Eggs

1/2 cup chopped veggies like, frenchbeans,capscicum (I use the colored ones) Carrots grated, mushrooms finely chopped

1 sprig of spring onions

1 onion finely chopped

1 Green Chilly finely chopped

1/4 cup grated cheddar or mozarella cheese

1 tablespono Butter

salt/pepper to taste and a pinch of nutmeg powder

Coriander leaves to garnish

Method

1. Heat a pan.  Add butter, fry the onions, veggies, till half done add the green chillies mix well. Add the chopped spring onions along with half of the green stems - mix well and put off the gas.

2. Beat the eggs till frothy, add salt/pepper and the nutmeg powder

3. Grease a baking dish with butter. 

4. Spread the veggie mixture into the baking dish.  Sprinkle the grated cheese on top of the veggies, next pour the egg mixture over this.  Add the coriander leaves and balance spring onion greens over this and bake for 10 - 15 minutes till done.

5. Once done cool it and slice it just like you slice the pizzas.

Black Forest Cake

Black Forest Cake

The dessert is named not directly after the Black Forest (Schwarzwald) mountain range in southwestern Germany but rather from the specialty liquor of that region, known as Schwarzwälder Kirsch(wasser) and distilled from tart cherries.

Black Forest cake consists of layers of chocolate sponge cake sandwiched with whipped cream and cherries. It is decorated with additional whipped cream, maraschino cherries, and chocolate shavings.

Sometimes rum is also used in these cakes in Europe. In India, Black Forest cake is generally prepared without alcohol.

Preparation - 35 min Baking - 60 min

Ingredients

1 tin (400g)-NESTLÉ MILKMAID Sweetened Condensed Milk

1 tsp-Vanilla Essence

1 tsp-Soda Bicarbonate

1 tsp-Baking Powder

3-4 heaped tbsp (25g)-Cocoa Powder

175g (1¾ cup)-Maida (Flour)

100g-Butter

50g-Milk Chocolate

200ml-Aerated Soda

200g-Fresh Cream

1 small tin-Tinned Cherries

2 tsp-Icing Sugar / Powdered Sugar

How to make

Grease an 8” diameter baking tin and dust it with flour. Pre heat the oven to 1800 C. Sieve together maida, cocoa powder, baking powder and soda bicarbonate. Soften butter (DO NOT MELT), add NESTLÉ MILKMAID Sweetened Condensed Milk and beat well. Add the vanilla essence.

Add maida mixture and aerated soda alternately to the batter till all the maida and soda are used up. Pour the batter into the baking tin and bake in the preheated oven for 45-50 minutes or till the tooth pick inserted in the center of the cake comes out clean. Remove from oven, cool for a while. Loosen sides of cake, using a knife if necessary.

Turnout over a wire rack or plate and cool slightly before cutting horizontally into 2.

Drain & destone cherries, soak both cake halves with cherry syrup. Whip cream and sugar till light and fluffy, Sandwich the two layers of cake with whipped cream and chopped cherries.

Top with whipped cream and cherries, sprinkle generously with grated chocolate. Chill and serve. 

KEISHA's BIRTHDAY CAKE

DATE ROLLS

KEISHA's CONFIRMATION CAKE

MARZIPAN SHAPES

KULKULS

MILK CREAMS

ASSORTED HOMEMADE CHRISTMAS GOODIES

Make the Ballon D'or Football Cake for my Son's 12th Birthday

Valentine's Day Cake

St. Valentine's Day began as a liturgical celebration of one or more early Christian saints named Valentinus. Several martyrdom stories were invented for the various Valentines that belonged to February 14, and added to later martyrologies. A popular hagiographical account of Saint Valentine of Rome states that he was imprisoned for performing weddings for soldiers who were forbidden to marry and for ministering to Christians, who were persecuted under the Roman Empire. According to legend, during his imprisonment, he healed the daughter of his jailer, Asterius. An embellishment to this story states that before his execution he wrote her a letter signed "Your Valentine" as a farewell. Today, Saint Valentine's Day is an official feast day

Valentine's Day calls for a heart shaped cake as it represents love, care, friendship anything connected with the Heart.

Chocolate Chiffon Cake: 

Chocolate Chiffon Cake

3 large eggs, separated

1 large egg white

1 cup (200 grams) granulated white sugar, divided

2/3 cup (85 grams) all purpose flour

1/3 cup plus 1 tablespoon (40 grams) unsweetened cocoa powder

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1/2 cup (120 ml) safflower, canola, or corn oil

1/3 cup (80 ml) water

1 teaspoon pure vanilla extract

1/4 teaspoon cream of tartar

Ganache:

8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces

3/4 cup (180 ml) heavy whipping cream

2 tablespoons (28 grams) unsalted butter

1 tablespoons cognac or brandy (optional)

Decoration:

Golden Sprinkles

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.  Butter and flour an 9-inch heart-shaped cake pan (with 2 inch (5 cm) sides).

Separate the eggs, placing the whites in one bowl and the yolks in another.  To the whites, add the extra egg white and then cover both bowls with plastic wrap.  Bring them to room temperature (about 30 minutes) before using.

Meanwhile sift together 2/3 cup (130 grams) granulated white sugar, flour, cocoa powder, baking powder, baking soda, and salt.  Set aside.

In a liquid measuring cup, whisk together the oil, water, and vanilla extract.

In your electric mixer beat the egg yolks for a minute or two on high speed.  Turn the mixer on low speed and slowly pour the oil mixture into the egg yolks until very well combined.  Gradually add the flour mixture and beat until well incorporated.

In a separate mixing bowl, with the whisk attachment, beat the egg whites until foamy.  Add the cream of tartar and continue to beat until soft peaks form.  Gradually beat in the remaining 1/3 cup (65 grams) of sugar and beat until stiff peaks form.  With a large rubber spatula or wire whisk, gently fold the egg whites into the batter just until blended (being careful not to deflate the batter).

Pour the batter into the prepared pan and bake for about 35 to 45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.  (When lightly pressed the cake will spring back).  Cool on a wire rack.  To remove the cake from the pan, run a sharp knife around the inside of the pan to loosen the cake.  Invert onto a wire rack.

For the Ganache:  Place the chopped chocolate in a medium sized stainless steel bowl.  Set aside.  Heat the cream and butter in a small saucepan over medium heat.  Bring just to a boil.  Immediately pour the boiling cream over the chocolate and allow to stand for a few minutes so the chocolate melts.  Gently stir with a whisk until smooth.  Add the liqueur, if using.

To Cover the Cake with the Ganache:  Put the cake on a wire rack that is placed over a baking sheet.   In this way if the ganache drips it will end up on the baking sheet, which makes clean up easier.  Pour the ganache onto the center of the cake and, with a large spatula, spread the ganache over the top of the cake, using big strokes to push the ganache over the sides of the cake, to create an even coating of ganache.   If there are any bare spots on sides of the cake, cover with some of the ganache that has accumulated on the baking sheet. 

Gently transfer the cake to your serving platter and place the cake in the refrigerator until serving time.   Cover the top of the cake with red Fondant.  Place golden sprinkles on the edge of the cake to decorate.  I added some sugar flowers that I had to decorate my cake.

Recipe courtesy : Joy of Baking

Mince & Potato Bake

Mince & Potato Bake

A dish I have been cooking for years - easy to adapt to different tastes - kids and adults seem to love it.  An exciting variation on the traditional shepherd’s pie, and an  ideal winter warmer.

Ingredients :

5 med Potatoes

250 gms. Chicken Mince

3 med. Onions (peeled & chopped finely)

3 fresh Green Chillies (finely cut)

½ tsp. Turmeric pwd.

2 tbsps. fresh Garlic paste

1 tbsp. fresh Ginger paste

2 Tomatoes (blanched,peeled & sliced finely)

A dash of Vinegar (I used Sugarcane vinegar)

1 tsp. Red Chilli pwd.

1 tsp. Garam Masala pwd.

¼ tsp. each Cinnamon & Clove pwd.

1/3 tsp. fresh Nutmeg pwd.

1 cup blanched Mixed Vegetables ( Green Peas, Sweet Corn niblets, & Carrots)

1 Capsicum (deseed, discard membrane & chop finely)

1 tsp. dry mixed Italian herbs

A pinch of Sugar

4 tbsps. Vegetable Oil

1 cup Water

2 Eggs (lightly beaten)

2 tbsps. Milk

1 cup Processed Cheddar Cheese (grated)

3 tbsps. Bread Crumbs

1 tbsp. Butter

Salt & Pepper to taste

A handful of fresh Coriander Leaves (chopped)

Method :

Wash & pressure coboil potatoes in their jackets till soft. 

Peel off the skins from the potatoes & mash them well. Season with salt & pepper & keep aside for further use.

Add capsicum to the mixed vegetables & mix with a little salt, a sprinkle of pepper, Italian herbs & keep aside.

Combine beaten eggs & milk in a bowl. Set aside for further use.

Preparation of Chicken Mince :

Wash the mince lightly once. Drain the water & keep aside.

Heat oil in a wok/kadhai/pot till hot. Reduce heat & add onions.

Saute the onions till soft & translucent.

Add the turmeric, green chillies, red chilli pwd., ginger-garlic paste & saute till rawness disappears. Then add the sliced tomatoes, garam masala pwd., cinnamon & clove pwd., nutmeg pwd.,; stir & cook till tomatoes are soft.

Then add the chicken mince saute well for about 5 mins. on med. Reduce heat if it is too much.

Add one cup water & let it cook till the mince is dry.

Next add a dash of vinegar, a light sprinkle of pepper & salt to taste and a tsp of sugar. Mix well. Adjust vinegar to taste. Lastly garnish with chopped coriander leaves. Keep aside.

To assemble the bake :

Take a square baking dish.(9x9x2.5 inches)

Lightly grease a baking dish with some butter.

Spread all the prepared chicken mince evenly in the dish.

Then spread the prepared mixed vegetables in an even layer.

Cover the entire dish with an even layer of mashed potatoes.

Using a fork lightly scroll the surface of the potato layer with criss cross lines.

Gently & evenly pour the egg mixture on the potato layer.

Sprinkle grated cheese, pepper & bread crumbs on top. Dot with some butter.

Bake in a pre-heated oven at 200C till the bake sets well & turns to golden.

Remove from the oven & let it sit till it is warm.

Cut into wedges & serve.

http://verygoodrecipes.com/thanksgiving-challenge

DEATH BY CHOCOLATE

Death By Chocolate  - a dark, extremely rich chocolate layer cake with dark chocolate icing. The strong chocolate flavor of this cake is amazing! This is one of our best chocolate cake recipes!   The name of this cake, also known as American fudge cake, indicates just how  rich it is, and even more so if served as a dessert  lashings of whipped cream.

This cake is my Children’s all time favorite and is also a hit with my friends !

Ingredients

225 g dark semisweet chocolate (40-50% cocoa)

2/3 cup (140 g) butter

1 cup (210 g) sugar

4 eggs

4 heaped tablespoons all-purpose flour

4 tablespoons unsweetened cocoa powder

1½ teaspoon baking powder or 1 teaspoon baking soda

1 teaspoon vanilla extract

4 tablespoons sour cream

Ingredients for Chocolate Ganache

2/3 cup (1.6 dl) heavy cream or whipping cream

9 oz (260 g) semisweet chocolate (40-50% cocoa)

Method

Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).

Line a circular 10 inch (25 cm) cake tin (3 inches tall) with grease proof or other non-stick paper and grease the tin. (Please note that the cake will rise to 3 inches and collapse somewhat when cooled. If your cake tin is less than 10 inches wide and 3 inches tall  it is recommended that you use two cake tins.)

Break the chocolate into small pieces and melt it with butter over hot water.

Beat the eggs with sugar, mix with flour, cocoa powder, baking powder and vanilla extract.

Slowly fold in the melted butter and chocolate and the sour cream.

Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40 to 50 minutes (if using 2 cake tins 20-30 minutes may be sufficient).

Cool the cake completely. When it has obtained room temperature place it in the refrigerator for at least 30 minutes before removing the cake from the tin (the cake is sticky and difficult to cut when it is warm!) Remove the crusted surface on the top of the cake, and cut in half, horizontally.

Frosting

Heat 2/3 cup (1.6 dl) of heavy cream or whipping cream in a sauce pan.

Remove from heat, add 9 oz (260 g) of finely chopped dark semisweet chocolate, stir until smooth, and let it cool until in thickens.

Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake. Put the cake into the fridge for one hour or more to harden the frosting.

This cake should have room temperature when served.

You may add 3 tablespoons of rum to the chocolate and butter mixture.

http://verygoodrecipes.com/thanksgiving-challenge

MY CAKE CREATION

Cakes

Birthday Cake : Chocolate Ganache with Buttercream Icing Decor

Cakes

Red Velvet Brownie Bites With Cream Cheese Frosting

Preparation time: 25mins | Baking time : 35mins | Yield: 50 brownie bites

You Need:

For the red velvet brownies

•1/2 cup unsalted butter

•3 oz./85gm bittersweet chocolate chopped

•1-1/2 cups / 230gm powdered sugar

•3 large eggs

•1 tsp vanilla extract

•1/4 tsp salt * see notes

•1 oz./30ml liquid red food colour

•1 cup /115gm all purpose flour (maida)

•1/2 tsp baking powder

Additional items

•9"x9" square baking tin

•two strips of aluminium foil 9"x16" each

•oil spray or oil to grease the tin

Cream Cheese Frosting

•8 oz. /227gm cream cheese at room temperature

•4 tbsp butter at room temperature

•1 tsp vanilla extract

•1-1/2 cups /230gm sifted powdered sugar

•silver dragee, edible sparkles/sprinkles - optional - I did not use as I had run out of it.

Method:

Preparing the brownies:

•        Preheat oven to 165 degrees C/ 325 degrees F. Place a foil piece in the baking tin leaving the extra foil hanging on two sides. Repeat with the other sheet in the opposite direction thus lining the pan completely. Spray/brush oil along the surface. Sift the flour and baking powder twice & keep aside.

•        Melt the butter and chocolate in a double boiler or in a heavy bottomed saucepan on a slow heat until the chocolate is melted. Remove and whisk well to avoid any lumps.

•        Whisk in the sugar and one egg at a time. Stir in the vanilla, salt and food colour. Add the sifted flour and fold. Pour the batter into the prepared tin and bake for 30-35 mins till the surface is puffed and dry and the skewer inserted comes out a bit moist. Remove the cake tin and cool completely on a wire rack

Preparing the frosting

Beat the cream cheese and butter until light and fluffy. Add the vanilla and mix. Add the sifted powdered sugar and blend well.

Assembling

•        Lift the brownies out of the pan with the help of the foil. Place on a cutting board and peel away the foil from the sides. Spread the frosting evenly using a spatula. Decorate with sprinkles if desired. Cut into bites of 1-1/4"x1-1/4". Wipe the knife after each slice to achieve clean cuts