Tag Archives: comfort food

Cookies, Cakes n Cavities, Decadent Desserts, Lockdown Recipes

Easy Caramel Custard

March 23, 2017 Marsha Leave a comment

This one’s hands down, one of the simplest, can’t-go-wrong desserts! It’s simple, basic, uses 4 everyday ingredients and goes down well on hot summer days or cool winter afternoons. Give it a go if you’ve got time on your hand!

“Life’s too short! Just buy those shoes, drink that wine and eat that caramel custard”

The Fact: Caramel custard is known by different names around the world; notably, ‘crème caramel’ or ‘crème renversée au caramel’ in France and most of Europe, ‘flan’ in Spain (where it originated), ‘crema caramella’ in Italy and ‘purin’ in Japan. It’s easy to confuse this dessert with crème brûlée (a variant of the dessert with a hard caramel top), which seems pretty similar, but isn’t.

The Inspiration: One Sunday afternoon, the husband and I got into one of those random, benign discussions-turned-arguments, which most couples have probably encountered… you know the one about whose turn it is to make breakfast. When these post-argument silences kick in, I’ve noticed that my almost-immediate reaction is to jump into the kitchen and whip up a dessert that’s been on my mind. And though the objective is always to eat most of it and just find bliss, it somehow finds its way to the husband’s stomach and suddenly all is forgotten and everyone lives happily ever after! That’s just what happened a few weeks ago and voila, there was caramel custard in the house… 😉

The Ingredients

Makes about one 10×10″ baking dish of dessert

2/3^rd + ½ cup sugar
2 ½ cups milk (I used whole milk. You can substitute 1 cup with fresh cream for a richer dessert)
4 eggs
1 tsp vanilla essence or 1 vanilla pod
Optional: 2 – 3 pepper corns

The Method

Setting the caramel

Preheat the oven to 180C or 350F.

Place 2/3^rd cup of sugar in a skillet or any thick-bottomed pan. Heat the pan on slow to medium heat (not on high because sugar burns quite quickly). Leave undisturbed (or swirl but don’t stir) as the sugar melts. This ensures that the sugar melts evenly and the caramel develops an even colour. However, if you’re running low on patience (or if you want a lighter colour), add a tablespoon or two of water to get the sugar to start caramelizing faster.

Once the sugar has fully caramelized and has developed that deep brown colour, remove from heat and pour directly into a baking dish or into individual ramekins. Swirl the dish/ramekins to evenly coat the bottom with the caramel. Also make sure you hurry with this process because the caramel will start to harden, after which it doesn’t flow easily.

Leave aside to cool.

Notice the height of the caramel in the baking dish in this image:

Making the custard

Microwave or heat the milk in a saucepan on medium heat. If you’re using fresh milk, make sure you boil it well and then leave it to cool a little. If you’re using pre-boiled milk, simply heat it up, but do not boil it.

If you’re using vanilla bean instead of vanilla essence, add it in to the milk at this point to extract its flavor. I also threw in 2 – 3 pepper corns for added flavor.

Set aside to cool.

Next, break the eggs in a separate bowl. I added a teaspoon of vanilla extract to it as well.

Beat the eggs with the remaining ½ cup of sugar. When it’s light and foamy, add the warm milk to the eggs in a thin, steady stream. If your milk is too hot at this point, your eggs will scramble; you do not want this to happen.

If you’re using vanilla essence, add it in now and stir gently to incorporate everything.

Strain the custard.

Assembling and baking the dessert

Make a water bath: Take a tray that’s bigger and wider than the baking dish in which you’ve set the caramel. The tray should also have high sides. Fill the tray with about 1” of hot water. Place the baking dish/ramekins with the set caramel into the water bath. Make sure that the hot water level in the tray is not so high that it spills into the baking dish; so adjust the water level accordingly. Remember that the water bath is used to prevent burning and to ensure even cooking.

Check to see that your caramel is set or is hard to touch. By now, it should be. Now, gently pour the strained custard mixture into the baking dish (not the water bath tray), over the set caramel. Place the water bath containing the baking dish in the oven.

Bake for about 30 – 40 minutes at 180C or 350F, or until the centre of the custard is firm but slightly wobbly. Don’t overcook the dessert or you’ll end up with tough custard instead of a silky, tender one.

Remove from the oven and set aside to cool to room temperature.

Serving the dessert

Caramel custard is best eaten chilled. However, if you want to serve it warm, place the baking dish/ramekins in a cold water bath for about 10 minutes. Always make sure that the water level of the water bath is lower than the rim of your baking dish. Now, run a knife between the custard and edges of the dish/ramekins. Place the serving dish/dishes upside down over the baking dish/ramekins and quickly flip the two. Serve upturned with the caramel side up. The caramel will have turned into a delicious syrupy glaze.

If you’re serving the dessert chilled, allow the baking dish to cool before refrigerating it. Refrigerate for a few hours until it has chilled completely. Serve by running a knife between the custard and edges of the dish/ramekins and then flipping the dessert onto the serving dishes, with the caramel side up.

For an extra treat, serve with fruit or whipped cream or vanilla ice cream.
Bon appétit! 🙂

Breakfasts n Brunches, Lockdown Recipes, Non-vegetarian Nonchalance, Tea-time Titbits

Chicken/Beef Cutlets

October 6, 2015 Marsha Leave a comment

A perfect crust and a warm mushy inside, pan fried in 3 minutes… for those days when you need a break from the kitchen!

“Your veal cutlet gets up off the plate, It walks down to end of the counter and beat the shit out of my cup of coffee. I guess the coffee just wasn’t strong enough to defend itself. – Tom Waits, American actor and composer”

The Fact: The word ‘cutlet’ originates from the French word côtelette. It finds itself in the European wiener schnitzel, the Japanese katsu and even in the Russian chicken kiev. In most cuisines, a cutlet is a thin slice of veal, pork, or mutton, run through flour, egg and bread crumbs and then fried in a pan. In the Indian sub-continent, however, cutlets originated to ensure that food never went to waste. Left over bits of meat and vegetable were shaped into patties, spiced up, rolled in breadcrumbs, fried and then served as entrees or snacks.

The Inspiration: Much like the fact above, I’ve grown up eating the Indian-style cutlet, which allowed my mother to throw in absolutely anything we had left over from the previous day. But on most other days, her mince cutlets were the yummiest appetizers or sides we looked forward to, especially when the meal was a simple daal and rice. When I got married, my mother in law kept the trend alive. I… I’m simply furthering tradition… and of course, on days when you need a break from the kitchen, these cutlets, which I keep frozen in my refrigerator, are your dream come true!

The Ingredients

Makes about 15 – 20 patties/cutlets

500 gm chicken or beef mince
½ bunch of coriander leaves; finely chopped
20 mint leaves; finely chopped
1 medium-sized onion
1 medium-sized tomato
2 – 3 medium spicy green chillies
1 heaped tsp ginger garlic paste
¼ tsp haldi or turmeric powder
1 tsp dhania or coriander seeds powder
½ tsp turmeric or haldi powder
½ tsp red chilli powder
¼ tsp kanda lassoon masala (optional)
2 tbsp vinegar
½ tsp sugar
2 cups water
2 slices of dry bread
¼ cup bread crumbs or semolina (rawa)
2 tsp salt

The Method

Making the cutlets

Wash the mince and transfer it to a bowl. Do not drain in a colander.
Sprinkle 1.5 tsp salt, the finely chopped coriander leaves and the finely chopped mint leaves over the mince. Mix well and keep aside.
Chop the onion, tomato and green chillies into large bits and blitz them with 2 – 3 tbsp of water for a few seconds. How fine you blitz the mixture depends on whether you want your cutlets smooth and pasty or with fine bits of onions and tomatoes to bite into. I personally prefer the non-pasty cutlets and so blitz the ingredients for only a few seconds.
Next, heat a skillet on medium flame. Add 2 tbsp of oil to it and allow the oil to heat up (not until it reaches smoking point, but just before that). Once hot, add the blitzed onion, tomato and green chilli mixture to the skillet and lightly fry for about 2 minutes.
Create a well in the centre of the skillet. In this hot part of the skillet, add the ginger garlic paste, haldi/turmeric powder, dhania powder, red chilli powder, kanda lasoon masala, and sugar. Fry the spices in the hot centre of the skillet to enhance their flavours and then, mix the spices with the blitzed onion and tomato mixture. Add the remaining ½ tsp of salt and fry again. Do not burn or over-fry the spices at this point.
Next, add the mince to the skillet, once again in the centre of the skillet, to fry off that raw meat smell. After a couple of minutes and once you can no longer smell the meat, mix the rest of the mixture with the mince thoroughly.
If using chicken mince: Allow the mixture to fry for about 2 minutes. Add a cup of water, stir well and cook on high flame for about 3 minutes. Then, simmer and cook until the water dries up completely, while stirring from time to time.
If using beef mince: Allow the mixture to fry for about 5 – 7 minutes. Add 2 cups of water and allow to cook on high flame for about 5 minutes. Then, simmer and cook until the water dries up completely, while stirring from time to time.
As the mince cooks, soak 2 slices of bread in a little water – just enough water to completely soak the bread and make it pasty.
Making the cutlets
Once the mince has dried, cool it. Add in the soaked bread and mash it up with the mince. The bread helps to give the cutlets structure and bind them. Make small balls until you’ve used up all of the mince mixture. The size of the balls can vary based on your preference.

Roll the mince balls in rawa or bread crumbs sprinkled on a dry plate.

Flatten the balls and smoothen out the edges.

I use the broad end of the knife to flatten the balls and then smoothen out the edges by rotating the cutlet on its flat side between the knife and the palm of my other hand.

You’re cutlets are ready! Fry them to eat them right away or place them in a box and freeze them for later use.
Frying the cutlets
Remember that your cutlets have already cooked. All you want now is a lovely golden crisp outside. Remember that if your cutlets are frozen, thaw them for about 10 minutes before frying them. Heat a frying pan with 2 – 3 tbsp of oil. Don’t let the oil smoke. Place the cutlets in the frying pan and allow them to sizzle for a minute or two on a high flame. Then, turn down the gas to a medium flame and cook for another couple of minutes.

Flip the cutlet and allow the other side to brown in the same way.

Remove the cutlets and place them on a kitchen towel or on kitchen paper and serve hot. You can eat these cutlets as a snack with tomato ketchup or green chutney, or can serve it as appetizers before the main meal. You can also serve these as sides with a simple meal of daal and rice.
Bon appétit!

Decadent Desserts, The Kitchen Diary

A Couple of Cream Cheese Frostings

March 17, 2015 Marsha 1 Comment

I use cream cheese in everything I possibly can—salads, bakes, frostings, pie fillings, sides, dips … you name it. I can even eat it plain, right out the tub while watching my everyday episode of Breaking Bad. And so, I’m thrilled to share with you two of my favourite, tried and tested cream cheese frosting recipes to decorate your cakes and cupcakes, and also to simply pig out on 🙂

“Money can’t buy you happiness, but it can certainly buy you a cupcake with cream cheese frosting – Me 🙂 ”

The Fact: Neufchatel cheese, the inspiration for conventional block cream cheese, originated in France in the 1500s. In 1872, William Chester, a New York dairyman, accidentally discovered a cheese making method that produced a creamy mild cheese while trying to duplicate the French Neufchatel recipe. He sold it as ‘cream cheese’ to the Empire Cheese Company, who in turn marketed it under the ‘Philadelphia’ brand.

The Inspiration: Who doesn’t like cream cheese? It’s the perfect in between for those who don’t quite get the cheese frenzy and think cream’s too fatty and tasteless to be loved as much. As for me … I love the soft, almost-smotherable, velvety-smooth texture and the lightly salted flavor of the cheese. But then I also love cream and cheese, independently, just as much.
I use cream cheese in everything I possibly can—salads, bakes, frostings, pie fillings, sides, dips … you name it. I can even eat it plain, right out the tub while watching my everyday episode of Breaking Bad 🙂 The cream cheese in my home goes into cake and cupcake frostings more often than not. And so, I’m thrilled to share with you two of my favourite, tried and tested cream cheese frosting recipes to decorate your cakes and cupcakes, and also to simply pig out on 🙂

Plain Cream Cheese Frosting

This frosting has a more distinctive tang than the Cream Cheese Buttercream Frosting recipe I share below, simply because it uses pure cream cheese and whipped cream. It’s wickedly delicious, less sweet and works better with cakes in general, where you want the cake to carry the main flavor and the frosting to complement it; for example, red velvet cake or carrot cake. This frosting is also relatively stable and forms firmer and steadier peaks and swirls than the second frosting recipe on the blog, below. Since this frosting uses whipped cream, it’s less stable outdoors and in the heat for long hours.

The Ingredients

Frosts one 9” cake or approximately 15 cupcakes

227 gms cream cheese (softened at room temperature)
½ tsp pure vanilla extract
70 – 80 gms icing/confectioners’ sugar (sifted to avoid lumps)
160 ml heavy whipping cream (cold; 32% – 40% butterfat)

The Method

In a large bowl, beat the cream cheese on medium speed until it’s creamy and smooth.
Add the vanilla and confectioners’ sugar and on slow speed, beat in the sugar until it’s smooth and fully incorporated. Scrape down the sides of the bowl using a spatula.
Add the cold whipping cream and whisk on high speed, until the frosting is thick and stiff peaks are formed. It should take no more than a few minutes. If it’s not yet stiff, add more sugar, tablespoon at a time. Remember that the temperature and brand of whipping cream is very important. The cream has to be absolutely cold, preferably being beaten in a chilled bowl. It should also be a brand you’ve tried and tested before. If it’s one that doesn’t form peaks easily, beat it separately and fold it into the cream cheese and sugar mixture.

Notes:

It’s the icing sugar and the whipping cream that gives this frosting its stiffness and structure. By adding more or less of the sugar, you can adjust the stiffness of the frosting depending on what you what to do with it. If you want to pipe well-defined roses, swirls, peaks, and other structured decorations, you need a firmer frosting, which means more sugar and stiffer whipped cream. For irregular and not very structured swirls and flecks, a softer frosting with lesser sugar works perfectly.
If your cakes/cupcakes are going to be standing outdoors or in the heat for a while, avoid this frosting because it won’t hold too long in heat.
Ensure that your cakes/cupcakes are completely cooled before you frost them or once more, the frosting will melt.

Cream Cheese Buttercream Frosting

Use this frosting when you want the frosting itself to be your highlight—sweet, yummy and addictive, like in most cupcakes. This one has a wicked taste and texture. It also pipes softer peaks and swirls and is easier to handle compared to the frosting above, simply because of its higher butter content, because of which it won’t last too long in the heat; however it can stand for hours at room temperature or in a relatively cool place because the frosting tends to crust lightly when exposed to air.

The Ingredients

Frosts one 9” cake or approximately 15 – 20 cupcakes

113 gms butter (softened at room temperature)
113 gms cream cheese (softened at room temperature)
1 tsp pure vanilla extract
240 – 270 gms icing/confectioners’ sugar (sifted to avoid lumps)
Optional: 1 – 2 tbsp whipping cream (cold; 32% – 40% butterfat)

The Method

In a large bowl, beat the butter on medium speed until it’s creamy and smooth.
Add the cream cheese and vanilla and continue to beat until the entire mixture is smooth and you can no longer differentiate between the butter and the cream cheese.
Scrape down the sides of the bowl and gradually increase the speed to high. Beat on high for a little less than a minute. Then, on low speed (stir speed), beat in the confectioners’ sugar until well combined.
Once you’re sure of the sweetness and stiffness, beat the frosting on high speed for about 2 minutes. At this point, the frosting should no longer feel grainy. It should be fully incorporated. If you need the frosting to be stiffer than what it is, add more icing sugar by the tablespoon. Alternatively, you can also add 1 – 2 tablespoons of whipping cream.

Notes:

It’s the icing sugar that gives the frosting its stiffness and structure. By adding more or less of it, you can adjust the stiffness of the frosting depending on what you want to do with it. If you want to pipe well-defined roses, swirls, peaks, and other structured decorations, you need a firmer frosting, which means more sugar. For irregular and not very structured swirls and flecks, a softer frosting with lesser sugar works perfectly.
If your cakes/cupcakes are going to be standing in the heat for a while, avoid frosting altogether because it won’t hold too long. However, if your cakes/cupcakes will be standing in a relatively cool place, they will last for hours because this frosting tends to crust lightly when exposed to air.
Ensure that your cakes/cupcakes are completely cooled before you frost them or once more, the frosting will melt.

Cookies, Cakes n Cavities, Decadent Desserts, Lockdown Recipes, Non-vegetarian Nonchalance, Tea-time Titbits

Carrot Cake

Image January 16, 2015 Marsha 5 Comments

My all-time favourite cake! It’s best eaten warm in any weather. It’s rich, moist, full or flavour, and is the prettiest cake I’ve ever seen!

“If carrots got you drunk, rabbits would be pretty messed up.” – Mitch Hedberg

The Fact: During World War II, due to food scarcity (except that of carrots and potatoes), the Government resorted to an oversupply of carrots and suggested, through propaganda, that the Royal Air Force’s exceptional night-flying success was due to eating high carotene-content carrots. The ruse sharply increased carrot consumption and took the pressure off other food supplies.

The Inspiration: Our family has always been very enthusiastic about baking cakes for birthdays rather than ordering ready-made ones from the famous Baker’s Basket or Copper Chocs. It all began with mum, who, since we were born, baked us our favourite pink or green cakes (the green, creepy in hindsight) without a whisk or cake beater. I still remember my brother, sister, and I gathered around her in our kitchen as she mixed the cake batter with her bare hands and transformed a then, boring whitish batter into a fascinating pink or green. And ever since, the tradition has continued, though now, with slightly upgraded equipment and with the responsibility having shifted from mum to me.

As I sat thinking about what cake to bake for my 24^th birthday, rather bored by the myriad chocolate versions, and certainly considering healthier options, I stumbled across the Carrot Cake recipe on one of my favourite baking websites, Joy of Baking. And ever since, this comforting, moist, pretty (the orange flecks are simply adorable), spice cake has been my all time favourite and will never go out of fashion in my home!

The Ingredients

This cake serves approx. 15–20 people.

Dry ingredients

250gms/2 cups flour (for a healthier cake, use wheat flour, but note that the batter will turn out denser and a little dry)
250gms granulated sugar (if you’re using really sweet carrots, reduce the sugar by about 100 grams and then, gradually increase by tasting)
100gms roughly chopped and lightly toasted walnuts (for a more nutty cake, throw in some more; you could toast them on a pan/in a microwave/ in the oven)
2 tsp freshly ground cinnamon powder (throw in an extra teaspoon for a stronger flavour; I do for the taste and aroma)
1 tsp baking soda
1.5 tsp baking powder
1 tsp salt

Wet ingredients

350gms/2.5 cups not-too-finely grated carrots (carrots should be sweet; also remember to measure the carrots after grating – so start with half a kg of carrots)
4 large or 5 small eggs
240ml unflavoured oil (such as vegetable or canola oil)
2 tsp vanilla extract (preferably pure, if not, don’t worry about it)
Optional: 3 – 4 tbsp/half a cup pineapple syrup (although optional, the syrup adds a glorious taste – remember to lower your sugar quantity if you add more syrup – vary the quantity until you can lightly taste the pineapple flavour)

The Method

Preheat the oven to 180C or 350F.
Prepare your cake tin (standard 9 x 2 inch) by spraying it with grease or lightly greasing it with butter.
Whisk together the flour, baking soda, baking powder, salt and cinnamon powder.
In a separate bowl whisk the eggs for about a minute until frothy.
Add the sugar to the eggs and whisk until the mixture is slightly stiff and almost whitish (and has lost most of the yellow tinge). Note that the sugar should have more or less dissolved by now.
Gently pour in the oil in a steady stream and beat until incorporated (do not over beat the mixture; it might incorporate too much air).
Add the vanilla extract and whisk in.
Now, whisk in the flour mixture, just until incorporated (again, do not over beat).
Gently, fold in the grated carrots and the walnuts (fold in by making an ‘8’ motion with your spatula; do not beat this in).
Add pineapple syrup. (Taste the batter and adjust sweetness by adding sugar or pineapple syrup. You should be able to taste the pineapple flavour. Of course, don’t overdo it or the cake will be too sweet.)
Pour mixture into the prepared cake tin(s) and put it into the oven.
Bake for about 40 minutes or until a toothpick inserted into the centre of the cake comes out clean. (This might take longer for larger quantities or if your batter is very dense. In such situations, keep the cake in for another 10-15 minutes and check again.)
Remove cake from the oven and cool on a wire rack

You’re done 🙂 This cake is best served warm. Cut a slice to look at your beautiful, orange-speckled cake! Bon appetit!

This cake can be kept for a few days without refrigeration. In warmer climates, refrigerate within 2 – 3 days.

If you’d like to frost this cake since it does make pretty pictures, try my cream cheese frosting recipe. You can layer the cake and cover the layered stack for prettier presentation.

Here’s what I did, only for the picture…

Or then, this …

Cookies, Cakes n Cavities, Decadent Desserts, Lockdown Recipes, Tea-time Titbits

That Perfect Rum-Oozing Christmas Fruitcake!

November 29, 2014 Marsha 10 Comments

The perfectly moist, heavenly, rum-packed Christmas fruitcake! You have to try it to believe it! 🙂

The Fact: Fruitcake was often put into ancient Egyptian tombs because it was thought the preserved food would not spoil on the journey to the afterlife.

The Inspiration: With Thanksgiving just over, it’s already time to prepare for the next big celebration—Christmas! Despite all the Christmas clichés, the season brings with it this beautiful warm feelings right in the middle of a wintry cold December. Along with the family holidays, delicious meals, subtle and beautiful decorations, the Christmas tree, and the melodious carollers, there’s also the traditional Christmas cake that’s a ritual in so many homes. In my home, the scene’s no different—my mornings begin with the sweet sound of carols, the crazy annual cleaning’s in full swing, shopping’s on the cards, gift lists are being prepared and the sweet smell of sherry, rum and brandy is wafting through my kitchen as I type. Yes, my Christmas cake ritual has been set in motion. It’s a tried and tested recipe that’s been handed down to me by my mum. Isn’t it time for you to make this lovely, rum-oozing Christmas cake recipe your own?

So before the season kicks in, here’s wishing you a joyful Christmas and a good-food-filled New year!

The Ingredients

Makes one 10″ cake

100 gms raisins
100 gms currants
100 gms almonds (soaked overnight and peeled)
50 gms pistachios (soaked overnight and peeled)
50 gms peeled cashew nuts
50 gms orange peel or finely grated orange zest (approx 4 – 5 oranges)
50 gms candied ginger peel
50 gms glace cherries
250 gms softened butter
100 gms muscovado or Demerera sugar
150 gms regular white sugar
250 gms plain flour
1.5 litre dark rum (I’ve heard of friends using sherry instead, but haven’t tried it myself, so feel free to experiment)
4 large or 5 small eggs
2 heaped tsp mixed spice (Mixed spice is a mixture of Allspice powder [powdered form of a specific pepper, called Pimenta dioica], cinnamon, cloves and nutmeg.) – For this recipe, you can make mixed spice with six 1″ sticks of cinnamon, 1 tsp cloves, 1 tsp ground/finely grated nutmeg. To it add 1 tsp ground ginger. Roast all the spices on a pan or in a microwave. When cool, grind all the spices to a fine powder. Store the extra powder in a glass, airtight container—remember, the aroma is the key so don’t let it escape!)

The Method

Soaking the fruit

Chop the raisins and currants, lengthwise, each, roughly into three bits.

Finely slice the orange peel, candied ginger peel, almonds, pistachios, and cashew nuts, lengthwise; do not julienne them or they’ll get lost in the cake.

Mix together the cut fruits and toss them into a large glass jar with a tight lid. Leave enough space at the top, almost one-fourth of the jar. Use two glass jars if required. Pour 1 litre rum over the fruits and ensure that the rum completely covers the fruits. Tightly seal the bottle to prevent the alcohol from evaporating. As days go by and the fruits soak up the rum, the level of rum will reduce. Keep topping up the jar with rum so that the fruits always stay completely covered with rum. Store the glass jar in a cool, dry place away from direct sunlight; you do not need to refrigerate the jar. These conditions allow the fruits to soak in as much rum as they can.

Allow the fruit to soak for as long as you can. I usually soak the next year’s fruit this year so that the fruit has soaked for a whole year. I’ve noticed that the fruits develop a lovely deep colour and the flavor is quite indescribable. I do this year after year—trust me, there’s no down side to it. Fruits stored in the right way, with the rum level always higher than the fruit level, can stay good for up to 2 – 3 years. So, the procedure in this recipe is actually for next year’s cake while I’m using last year’s fruit batch this year. If you haven’t already gotten started yet, start now so that your fruits have had at least 2 – 3 weeks of soak time before you bake your Christmas cake.

Preparations for baking the cake

Caramelize the sugar: If you prefer a dark brown colour and a lovely caramelized flavor to your cake, which is my preference, caramelize the sugars first. To do so, place a non-stick skillet or frying pan on the stove on low to medium heat. Make sure that the pan is not too small or the caramel will boil and overflow. Add the brown and white sugars to the pan while it’s still cold. Both sugars melt at slightly different temperatures, but that doesn’t matter. Allow the sugar to melt untouched, while gradually prodding the edges from time to time. Once all the sugar has melted completely, sprinkle a quarter cup of water over the caramel to prevent it from hardening while you ready the batter. The caramel should be a deep golden brown at this point; not brown-black. WARNING! Take care as you pour the water because water causes the caramel to sizzle quite a bit. Make sure your fingers are far away from the pan. Don’t worry about dirtying your stove because caramel cleans up very easily with regular water. Once the sizzling has stopped, stir the sugar and water and keep the caramel aside to cool. Remember that water prevents caramel from hardening; without water, caramel tends to harden, making it difficult for you to add it to the batter later.

Ready the fruits: Using a slotted spoon, measure out 550 gms of the soaked fruits (that’s all of it if you’ve used the measures suggested above). Try to drain out as much of the rum as you can. Store the rum; it’d be criminal to discard it 🙂 Chop up the glace cherries and mix it with the fruit mixture. Sprinkle the fruit mixture with a generous handful of flour and toss the fruits in it so that the fruits are lightly coated with the flour. Keep aside.

Prepare the cake tins: Grease one cake tin. I used a 10”/25cm wide and 2” deep, round tin. You could also use a standard 9”/23cm round tin or a 9 x 2” square tin. But remember that if you use the smaller tin, you might end up with a little batter to spare. You could pop that extra batter into cup cake moulds; but avoid overloading the cake tin instead. Spray the tin with grease or lightly grease it with butter.

Preheat the oven: Preheat the oven to 140C/275F/Gas 1.

Making the cake batter

For your cake batter, beat up the butter and eggs together in a large bowl with an electric, hand-held or free-standing beater. Add the caramel to the mixture. If your caramel is too hot, the eggs will scramble at this point. You don’t want this to happen, so get started after the caramel has sat for a few minutes. Beat the mixture well until fully blended.

Add the four and mixed spice and beat thoroughly until blended.

Whisk in about half a cup of the leftover rum (which is what I do—but if you have a lot of kids around or don’t like a very strong rum flavor, use a quarter cup or skip this step altogether).

Stir in the soaked fruits. Don’t beat this in as the fruits are very soft and may break up completely. You also don’t want to overdo the beating because the fruits will settle to the bottom of the cake—again, something you don’t want. So, be gentle.

Pour or spoon the batter into the readied cake tin and pop it into the oven.

Baking the cake

Bake the cake for a total of 2.5 – 3 hours in the centre of the oven, or until the cake feels firm to the touch and is a rich golden brown. Check after two hours, and if the cake is a perfect colour, cover with foil.

Note that while this baking time of 3 hours might seem ridiculous, you should know that most other cakes bake at 180C/350F/Gas 4, which is way higher than what this Christmas cake bakes at. This duration ensures that the fruits in the cake cook well and their flavors are well incorporated in the cake. Also note that oven temperatures work differently—so check your cake after two hours and again in another 30 minutes. Don’t let the cake dry out too much.

Remove the cake when a skewer inserted into the centre of the cake comes out clean. Leave the cake to cool in the tin. When still warm, pierce the cake at intervals with a fine skewer and pour in a little extra rum. Allow the cake to cool completely.

Storing the cake

Wrap the completely cooled cake in a double layer of grease-proof paper and a third layer of foil OR one layer of foil and a second layer of cling wrap. Store the cake in a cool place until Christmas! You can store this cake for up to three months outside a refrigerator and even up to a year in the refrigerator. Remove the foil and cling wrap only when you’re about to cut the cake, and even after that, place the remaining cake or the uneaten bits back in the foil and cling wrap as suggested earlier. The layers keep the cake moist and retain that lovely rum aroma.

To keep the cake moist, feed it with rum every 3 weeks. Remember to wrap it up all over again before you store it.

Bon appétit and Feliz Navidad!

Cookies, Cakes n Cavities, Decadent Desserts, Lockdown Recipes, Tea-time Titbits, Vegetarian Varieties

Banoffee Pie

October 20, 2014 Marsha Leave a comment

Make this one out of love for the name of the dessert, if not the banana-toffee combination 🙂

“Q. Ever wondered where the phrase “to go bananas” came from?
A. Why try when banana pancakes, choco-banana cakes, banana splits, and banoffee pies are all capable of driving you crazy?”

The Fact: Banoffee Pie was invented in 1972 at the Hungry Monk restaurant in England. It is rumored to be Mrs Thatcher’s favourite pudding.

The Inspiration: It was 10pm on the 11th of August, the eve of my birthday. As weird as it sounds, I love baking my own birthday cake, but this time, I wanted something different… “Why not some pie?”… thought I (rhyme attempt alert!).

The Ingredients

Makes 12 – 15 servings

The Base

100 g melted butter
250 g digestive biscuits; crushed (wrap up the biscuits in a soft cloth and beat it up any way you like; it can be a lot of fun)

The Toffee Filling

100 g butter
100 g Demerera sugar or any other soft brown sugar (avoid the regular white sugar because it makes the dessert too sweet)
400 g condensed milk (sweetened)

The Topping

6 – 8 ripe, but firm bananas (make sure that the bananas are sweet or the topping ends up being quite tasteless)
250 g whipping cream

The Method

Take a 9-inch, loose-bottomed pie pan/tart pan and tip the crushed biscuits into it.
Add the melted butter to the crushed biscuits and mix well. Using the back of a spoon, press the mixture into the bottom and up the sides of the pan, firmly, to form the pie shell. Chill in the refrigerator until the filling is ready.

Place a frying pan or a skillet on the fire, on medium heat. Add the brown sugar to the pan. As the sugar starts to melt, add the butter.

Stir together lightly and then leave undisturbed till the sides begin to melt. Nudge the edges from time to time, but avoid disturbing the melting process. Remember that you want the lovely burnt caramel colour and aroma; don’t worry about burning the sugar too far as long as the stove is on medium heat and not on high. The colour of the toffee depends on the colour of the caramel.

When the sugar has completely melted, add the condensed milk and bring the mixture to a boil on medium heat, stirring continuously. Turn off the heat as soon as the now-formed toffee takes on the right colour.

Pour the toffee into the biscuit base and leave undisturbed to cool. Move to the refrigerator and leave until the toffee becomes firm. This should take a few hours if the toffee has been cooled sufficiently before refrigerating.

After the toffee is firm, slice the bananas and place them over the toffee layer. Avoid slicing the bananas too much in advance because they’ll turn black due to oxidation, and won’t make a pretty plate.

Quickly whip up the cream and place it over the bananas. You can add your layers in any way you like it and can vary the thickness of each layer too.
Chill the dessert before serving it, if not, it makes the servings difficult and messy to cut through.

Eat away. Bon appétit! 🙂

Lockdown Recipes, Non-vegetarian Nonchalance, Sumptious Main Courses

Spaghetti tossed with Spinach, Mushrooms & Minced Beef

June 10, 2014 Marsha 2 Comments

Trust me. This dish smells delicious, looks even better, and tastes like something I’d want to be served in Heaven! I almost felt like a professional chef making this one.

“No man is lonely eating spaghetti; well… it requires that much attention.”—Christopher Morley

The Fact: 212,595 miles of 16-ounce packages of spaghetti, stacked end-to-end, is enough to circle the earth’s equator nearly nine times.

The Inspiration: My sister, Janice, literally. So while I poked fun at her for growing her own spinach in a little pot in her terrace garden, she went and created this amazing dish with it. She made the vegetarian version of this dish with spinach and mushrooms, and posted pictures on her Facebook page. Of course, it took only one look at the pictures to decide what to make for dinner. I could literally taste the dish—the spaghetti, the spinach, the mushrooms and the meat. And I absolutely loved it. It was quick, ridiculously simple, and just delicious! Thank you, JanaRose 🙂

For those of you who wanted something quick and easy and yet, sophisticated, this is it.

The Ingredients

Makes 6 servings

250 g spaghetti
200 – 250 g or 8 cups lightly-packed spinach leaves; washed, drained, and roughly chopped into large bits (not finely chopped)
200 – 250 g mushrooms; chopped into large bits
Optional: 250 g minced beef
Optional: 4 slices of salami or ham; roughly cut up into 1-inch bits
A palmful of garlic cloves, skinned and pounded using a mortar and pestle (chopping it takes forever and the grinder makes it too pasty and fine)
½ cup milk
50 g butter or 4 tablespoons of olive oil
Optional: 3 tablespoons Oyster sauce
2 tbsp dried or finely chopped basil
1 soup cube
Freshly ground pepper
Salt to taste
Rock salt

For a vegetarian/vegan dish, simply drop the minced beef and salami/ham bits.

The Method

Place a large pot of water on the stove and season it with some rock salt for the spaghetti. The easiest way to remember the right water to salt ratio is through the ratio formula 1:10:100, which is, 1 litre water to 10 g salt to 100 g spaghetti.
Add a tablespoon of oil to the water to prevent the spaghetti from sticking (I honestly don’t know if this really works, but I’ve been doing it since I learnt to cook pasta and the pasta’s turned out fine). While the water comes to a boil, make the sauce (it’s not really a sauce, but then, what do I call it? 🙂 )
Take another skillet or pan and place it on the fire, on medium heat.
Add the butter or the olive oil. When the oil is warm enough, toss in the pounded garlic and sauté.
Sprinkle the dried/finely chopped basil over it and stir. For the vegetarian version, jump to Step 7.
When the garlic begins to turn golden brown, add the minced beef in the centre of the pan and fry well for about 10 minutes. Frying the minced beef in the centre of the pan, which is the hottest part of the pan, gets rid of the meaty smell.
In between stirring the beef, make sure that you wash and cut up the spinach and leave it to drain in a sieve.
Season the minced beef with about half a teaspoon of salt, the soup cube, the oyster sauce (which is optional), a generous addition of freshly ground pepper and a sprinkling of sugar. Mix well with the garlic, stir from time to time and cook for about 15-20 minutes.For the vegetarian version, in this step, simply add the seasoning and move on to cooking the spaghetti in the next step.
While the beef cooks, check on the water for the spaghetti. If the water has begun to boil, take the spaghetti and without breaking it, place it in the water, at an angle. It’s alright if only half of the spaghetti is in the water. As the spaghetti softens, you can gradually push the remaining half into the water. Spaghetti should cook in boiling water for about 20 minutes, after which, you should drain it using a sieve. The spaghetti should be ‘al dente’ or at just the right softness at which you can bite into it, not any softest or it’ll get mashy. Once the spaghetti is cooked, keep it aside. If the water hasn’t yet boiled, wait a little longer and then perform this step.
Now, back to the errr…sauce. Toss the chopped mushrooms into the skillet containing the minced beef and garlic. Mushrooms release a lot of water. Sauté until the water dries up.
Optional: Add the chopped bits of salami/ham and stir.
Next, add the milk and allow the mixture to thicken a little. If you’re health conscious and find this becoming too rich for you, skip the milk altogether.
Add another generous dash of freshly ground pepper. Stir well.
Your spaghetti should have cooked by now and should be sitting in a sieve to drain.
Only if your spaghetti has drained well, add the spinach to the mixture. If you add the spinach too early and it cooks for too long, it’ll become soggy and that’s something you certainly don’t want. This dish is wonderful when the spinach is still a lovely, vibrant green and is still chewable.
After about a minute, add the spaghetti.
Toss it up well, allow it to cook for about 3-5 minutes and serve piping hot.

Avoid storing this meal in the refrigerator because the spinach gets soggy and does not make a very pretty plate later. Eat it all up, while it’s still hot. It’s really not that difficult. Bon appétit! 🙂

Breakfasts n Brunches, Cookies, Cakes n Cavities, Decadent Desserts, Lockdown Recipes, Tea-time Titbits, The Kitchen Diary, Vegetarian Varieties

The Perfect Pie Crust/Short-Crust Pastry

June 1, 2014 Marsha 1 Comment

The perfect pie crust is golden brown when baked, buttery, soft and flaky, and practically melts in your mouth when you bite into it. Can you taste it already?

“Only very clever men can bite pie without breaking crust.” — Carl Sagan

The Fact: The Ancient Egyptians around 2,500BC are known to have eaten pies made with ground oats or wheat wrapped around a filling of honey or figs.

The Inspiration: There’s something quite beautiful about making the short-crust pastry pie. It’s gorgeous to look at, beautifully simple to make, and quite an experience to eat the perfect pie. I started out quite badly but am quite proud to have mastered the art. I really hope you do too 🙂

The Ingredients

Makes 1 pie with 6 – 8 portions

For a Pie Crust WITH A COVER

2½ cups (350 grams) all-purpose flour
1 cup (226 g pr ½ lb) frozen or chilled butter
1 teaspoon salt
½ cup (120 ml) cold water
Optional: 2 tablespoon (30 grams) granulated white sugar (Add the sugar only when making a sweet pie/tart/quiche; not for the savoury ones).

For an OPEN TOP Pie Crust

1¼ cup (175 g) all-purpose flour
½ cup (115 g or ¼ lb) frozen or chilled butter
½ teaspoon salt
¼ cup (60 ml) cold water
Optional: 2 tablespoon (30 grams) granulated white sugar (Add the sugar only when making a sweet pie/tart/quiche; not for the savoury ones).

The Method

The secret to getting the perfect, flaky pie crust is to make sure that the butter is very cold and just out of the fridge and to try and use your fingers as little as possible to prevent your body heat from melting the butter.

Making the Pie Crust

Take the butter out of the fridge and quickly chop the butter into ½ inch pieces. Pop the butter cubes back into the freezer/fridge until you get the other ingredients in place.
Measure and whisk together the flour, sugar (optional) and salt.
Pop the butter cubes into the flour mixture and with a light hand, knead the butter into the flour, until the mixture resembles coarse meal. Remember not to overdo this step since the longer your fingers touch the mixture, the faster the butter melts, which is what you do not want. Alternately, you could use a food processor.

What this step does is it coats the flour molecules (or the glutenin and gliadin) with fat, preventing them from absorbing too much water in the next step. Water when in contact with wheat flour forms gluten, which makes dough elastic. But for preparations such as pies and tarts you do not want too much gluten to form because it makes the dough tough and gives it structure, which works for breads but not for soft, flaky crusts.

Sprinkle the cold water across the mixture and gently bring the dough together. Do not pour in the water. Stop when the dough just holds together, if pinched. If necessary, add more water. Do not knead or process more than a minute. Form a ball of the dough.

Divide into 2 portions if making a cover for the pie, if not, leave as is. Lightly flatten each ball using your palms. To prevent the dough from sticking to your palms, sprinkle the dough with loose flour.

Cover the disk (two in case of a covered pie) with plastic wrap and refrigerate for about one hour before using. If you do not cover the disk, it will harden and cracks will form, making it difficult for you to roll the pie.
After sufficient chilling, remove one portion of the dough from the fridge and place it on a lightly floured counter. Lightly press the heel of your palm into the dough to soften it. This also flattens the butter into the pastry layers. Leave the dough to soften a little at room temperature.
Sprinkle the rolling pin with some flour to prevent the dough from sticking. Using a rolling pin, roll the pastry into a 12-inch circle. As you roll, keep turning the pastry circle a little each time. This will allow you to roll out a uniform pie. Also, always roll from the centre of the pastry, outwards.

Gently transfer the rolled pastry circle to a 9 inch pie pan. You can do this easily by folding half of the pastry circle over the rolling pin, then moving the rolling pin to the pie pan and unfolding it. Brush off excess flour and trim the edges of the pastry to fit the pie pan. Cover with plastic wrap once more and chill in the refrigerator.
In the same way, roll out the second pastry disc. Cover with plastic wrap and place in the refrigerator.

Blind Baking the Pie Crust

Blind baking is partially baking the pastry base before adding the filling. Although this process is completely optional, it creates a stronger crust that can hold moist filling without getting soggy. Blink baking is also done when the filling needs less time to cook than the pastry.

After the pie pan has chilled for about an hour or more, preheat the oven to 200ºC/400ºF.
Remove the pie pan from the fridge (leave the cover in) and fill it up with dried beans, dried lentils, dried rice or pie weights; something that will weigh the base down and prevent it from rising (air bubbles will leave the pie weakened). Pop it into the oven.

Bake for approximately 15 minutes (for a pastry containing sugar, 10 minutes). The key is to remove the pie pan when the pie develops a light golden brown.
Remove from the oven and allow it to cool for about 5 minutes before you pour in the filling.

You’re done! Now pour in the filling and continue with your recipe.

Breakfasts n Brunches, Lockdown Recipes, Non-vegetarian Nonchalance, Sumptious Main Courses, Tea-time Titbits, Vegetarian Varieties

Sausage Potato Quiche

June 1, 2014 Marsha Leave a comment

The quiche has always been one of those fascinating kitchen creations that has an exotic appeal with a sprinkling of humility. I’m not sure whether it’s the many variations of the dish, its humble beginnings in Germany and France, its popularity after World War II, or the sheer simplicity of the dish. Just can’t seem to put my finger on it…

“Real Men Don’t Eat Quiche”— A book by Bruce Feirstein; a bestseller satirizing stereotypes of masculinity

The Fact: Why is the Quiche Lorraine named so? It is believed that Quiche Lorraine is a recipe traditionally from Lorraine, France, near the border with Germany. In reality, the classic Quiche originated in Lothringen, Germany, a region initially under German rule; however, it was renamed Lorraine when it came under French control. In fact, the word ‘quiche’ is derived from the German word for cake, ‘kuchen.’

The Inspiration: My fascination with the “quiche” began when I was 16 and was introduced to a quaint little French café that opened up next to the college I went to. A little late, I agree, but quiche was just not a regular in my house. I still remember spotting the quiche as a cute little something with pretty, wavy edges, and beautiful, golden brown bacon bits sprinkled over it… I just had to give it a try! And with that introduction, began my love affair with quiches and tarts and pies and short crust pastries, and the eagerness to master them all. To me, this dish is really not so much about the taste; it’s about the beauty in its simplicity—the simplicity in the ingredients, the preparation and the result.

The Ingredients

This dish makes 6 – 8 servings.

Pie Crust or Short-Crust Pastry

1¼ cup (175 g) all-purpose flour
½ cup butter (115 g or ¼ lb) frozen or chilled butter
¼ to ½ cup (60 – 120 ml) cold water
½ teaspoon salt

Quiche Filling

3 large potatoes; grated, using a regular cheese grater

2 cups of diced, chopped or minced sausages
1 cup of chopped bacon

For a vegetarian/vegan quiche, simply drop the sausages and bacon or then, add any other ingredient you like.

½ cup of diced bell peppers (Use a combination of yellow and red for a pretty quiche)
1 cup diced mushrooms
About 15 cloves of garlic, peeled and finely chopped (I love garlic and usually use a lot of it.)

3 tablespoons butter
Freshly ground pepper
Salt to taste

Egg Custard

3 large or 4 small eggs
2/3^rd cup milk
A pinch of salt for each egg

The Method

Making the Short-Crust Pastry or Quiche Crust

Click here to read up on how to make the perfect short-crust pastry, pie crust or quiche crust.

Making the Filling

Heat a skillet or frying pan on medium heat. Add the butter to the pan and allow it to simmer lightly. Do not burn the butter or allow it to turn brown.
Toss in the finely chopped garlic and allow it to brown slightly.

Add the bacon and let it release some lovely flavor into the pan as the fat melts. Allow the bacon to brown.

If you haven’t already grated the potatoes, now’s the time to do it. Remember to sprinkle a few pinches of salt over the grated potatoes. Give it a toss. Keep it aside.
Add the mushrooms and let them cook in the butter and fat, while absorbing the flavours in the pan. Mushrooms also release a lot of water. Allow the water to dry up as much as possible.
Now, toss in the chopped/minced sausages and the shredded potatoes.
After about 2 minutes, add the diced bell peppers.
Sautee the ingredients for a few minutes, or until all the water has dried up.
Season the mixture with salt, freshly ground pepper, and a sprinkling of sugar. You could even add a soup cube for more taste, but if you do, remember to adjust the salt.
Take the skillet off the heat and allow the mixture to cool down a little

For a vegetarian/vegan quiche, simply drop the sausages and bacon or then, add any other ingredient you like.

Making the egg custard

Whisk the eggs, the milk and the salt together. You’re done.

Assembling the quiche

Preheat oven to 425 degrees.
Take the ready pie base. Sprinkle the sausage filling into it. Pour the egg custard over the filling.

Sprinkle a little shredded cheese over it. This is completely optional 🙂
Bake for about 40-50 minutes, until the top is golden and the egg custard is set.

Serve hot and enjoy! You can refrigerate leftovers for later as well.

Bon appétit!

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Banana Pound Cake

April 9, 2014 Marsha 11 Comments

Not everybody loves bananas the way I do. I eat them plain, slice them for crepe filling, mash them in pancakes, whisk them in milkshakes, fry them as fritters, and as the title says, bake them in heavenly, moist, pound cakes!

“Life is full of banana skins. You slip, you carry on.” – Daphne Guinness

The Fact: The scientific name for banana is musa sapientum, which means ‘fruit of the wise men’.

The Inspiration: Christmas came and went, but left me with this need to abstain from cakes, desserts, and pretty much everything sweet. But as all good things come to an end, so did this phase of abstinence.

As I made the climb back on to the ‘food’ wagon, I decided to start small with a few desserts and some hearty servings of fruit—watermelons, apples, oranges, pears, grapes, mangoes (yes, I’m blessed with the perfect tropical climate for these fruits) and bananas! But not everybody loves bananas the way I do. I eat them plain, slice them for crepe filling, mash them in pancakes, whisk them in milkshakes, fry them as fritters, and as the title says, bake them in heavenly pound cakes.

So here’s my attempt at combining fruit and cake in a rather popular way… banana cake! I write this entry as the warm cake aroma continues to waft through my kitchen...

The Ingredients

This cake serves approx. 15–20 people.

Dry ingredients

1½ cups sifted flour
¾ cup granulated sugar (use 1 cup if you prefer sweeter cakes)
1½ tsp freshly ground cinnamon powder
¾ tsp baking powder
¼ tsp salt
2 heaped tbsp chocolate shavings or chocolate chips

Wet ingredients

2 large or 3 small eggs
I cup softened butter
I cup milk or sour cream or buttermilk
2 large or 3 small ripe bananas mashed to a pulp

The Method

Preheat the oven to 180C or 350F.
Prepare your cake tin (standard 9 x 2 inch) by spraying it with grease or lightly greasing it with butter.
Whisk together all the dry ingredients except the chocolate shavings.
In a separate bowl, beat the butter for about 1 minute with a hand-held or electric beater.
Gradually, whisk in the eggs.
When the consistency is smooth, add the milk or cream and the banana pulp and whisk for about 1 minute.
If you’re someone who’s bothered by the smell of eggs, add a teaspoon of vanilla essence/extract. If not, you’re fine.
Now, gently whisk in the dry ingredients, just until incorporated. This should take you less than a minute because the consistency of the batter is thinner that most cake batters. Do not beat this batter for more than 90 seconds; if you do, gluten will begin to form and make your cake denser and not as moist.
Gently fold in the chocolate shavings or chocolate chips.
Pour mixture into the prepared cake tin and put it into the oven.

Bake for about 40 minutes or until a toothpick inserted into the centre comes out clean.
Remove cake from the oven and cool on a wire rack

You should know by the aroma in your kitchen that you’re done 🙂 . This cake has a lovely, strong banana flavour. If there’s someone at home who dislikes bananas, the aroma is sure to drive them out of the house. Trust me; I speak from experience.

This cake is best served warm. Cut a slice to look at your beautiful, cinnamon-and-chocolate-speckled cake!

This cake can be kept without refrigeration for a few days. In warmer climates, refrigerate within 2 days. Bon appétit!

Cookies, Cakes n Cavities, Decadent Desserts, Lockdown Recipes, Tea-time Titbits, Vegetarian Varieties

Apple Pie

Image March 4, 2014 Marsha 2 Comments

I believe in kicking off the winter with this crunchy-crusted, warm, moist, and totally droolable apple pie. And so should you!

“If you want to make an apple pie from scratch, you must first create the Universe.” – Eugene Field

The Fact: The term “as American as apple pie” traces back to 14th century England. The Pilgrims brought pie-making skills and apple seeds to America. As the popularity of apple pie spread, the phrase grew to symbolize American prosperity.

The Inspiration: Whether I plan it or not, winter, in my house, is born with the not-so-ceremoniously baked and eaten apple pie. It’s a thrill—the buying of the ingredients, the baking, of course, the lovely, warm apple and cinnamon smells that waft through my home. Like, I said, it almost christens the winter, my favourite season. The sequence played out this winter too, but this one was special—it was the first ever apple pie in my lovely new home. And like always, it was perfect!

The Ingredients

Serves one 9-inch pie; approximately 10 servings

Pie Crust

2½ cups (350 grams) all-purpose flour
2 tablespoon (30 grams) granulated white sugar
1 cup (226 grams) chilled butter
1 teaspoon salt
¼ to ½ cup (60 – 120 ml) cold water

Apple Filling

8 cups peeled, cored, chopped or sliced (¼ inch pieces) apples; remember to use an apple variety that is crisp (not powdery) and doesn’t lose shape easily. The apples should be sweet; preferably a variety that you’ve sampled before and are familiar with.
½ cup (100 grams) granulated white sugar; you can also use a combination of white and brown sugar
1 tablespoon lemon juice
1 – 1½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg (optional)
¼ teaspoon salt
2 tablespoons (30 grams) butter
1½ tablespoons corn starch or corn flour

The Method

Making the Pie Crust

Chop the butter into ½ inch pieces. Try to use your fingers as little as possible to prevent the heat from melting the butter.
Sift together the flour, sugar, and salt. Add the butter and lightly knead together until the mixture resembles coarse meal. Remember that the more your fingers touch the mixture, the faster the butter will melt, which is what you do not want. Alternately, you could use a food processor.

Sprinkle the cold water across the mixture and gently bring the dough together. Do not pour in the water. Stop when the dough just holds together when pinched. If necessary, add more water. Do not knead or process more than a minute.
Form a ball of the dough and divide into 2 portions. Lightly flatten each ball using your palms. To prevent the dough from sticking to your palms, sprinkle the dough with loose flour.
Cover each disk with plastic wrap and refrigerate for about one hour before using. If you do not cover the disk, it will harden and cracks will form, making it difficult for you to roll the pie.
After sufficient chilling, remove one portion of the dough from the fridge and place it on a lightly floured counter. Using a rolling pin, roll the pastry into a 12-inch circle. Remember to sprinkle the rolling pin and counter with loose flour to prevent the dough from sticking. As you roll, keep turning the pastry circle a little each time. This will allow you to roll out a uniform pie. Also, always roll from the centre of the pastry, outwards.
Gently transfer the rolled pastry circle to a 9 inch pie pan. You can do this easily by folding half of the pastry circle over the rolling pin and then moving the rolling pin to the pie pan and unfolding it. Brush off excess flour and trim the edges of the pastry to fit the pie pan. Cover with plastic wrap once more and chill in the refrigerator.
In the same way, roll out the second pastry disc. Cover with plastic wrap and place in the refrigerator.

Making the Apple Filling

In a large bowl combine the sliced or chopped apples, sugar, lemon juice, ground cinnamon, nutmeg, and salt. Gently toss the mixture so that all the apple pieces are lightly coated with the other ingredients.
Allow the mixture sit at room temperature for about 30 minutes or more to allow the juices to seep out. Now, place the mixture in a strainer and collect the juices separately. Allow the juices to drain for 30 minutes or until you have about 1/2 cup of juice.
Lightly boil and caramelize the collected juices with 2 tablespoons of butter in a saucepan. Heat for about 5 minutes or until the liquid has formed a lovely caramelized syrup and has reduced to about 1/3 cup. You can also use a microwave to form the syrup.

Putting together the Apple Pie

Remove the pastry crust (the one in the pie pan) from the refrigerator and allow it to soften at room temperature for about 15 minutes.
Transfer the drained apples slices from the strainer to a large bowl. Sprinkle the mixture with corn flour. Now, pour the syrup over the apples and toss the mixture to coat the apple pieces.
Transfer the apple mixture into the chilled pie crust, evenly.
Moisten the edges of the pie shell with a little water and then place the top crust over the apples. Gently press the edges together.
Tuck any excess pastry under the bottom crust and then crumple the edges using your fingers.
Using a sharp knife, make five- 2-inch slits from the centre of the pie outwards. This will allow steam to escape.
Cover the pie with plastic wrap and chill in the refrigerator while you preheat the oven.

Baking the Pie

Preheat the oven to 425°F (220°C).
Cover the edges of the pie with a foil ring to prevent it from burning after about 30 minutes.
Place the oven rack at the lowest level. You could also place a baking sheet on the rack before preheating the oven to catch any apple juices. Note that if your oven tends to overheat, use a baking stone and raise the pie pan to prevent the bottom from burning.
Place the pie on the rack and bake for about 50 to 55 minutes.
Pull the pie out when juices start to bubble through the slits and the apples feel tender (not mushy) when a toothpick is inserted through one of the slits.

Serving the Pie Remove the pie from the oven and place on a wire rack to cool for about 3-4 hours before cutting. Serve warm or at room temperature. It’s practically impossible to wait, but trust me, resist it; it’s totally worth it. The wait allows all the juices to seep pack into the filling, thus making for a divine, moist apple pie, with a crisp pie crust. You can store the pie at room temperature for 2 to 3 days. It might not survive, but if it does, refrigerate after Day 3. Have the pie for dessert, at tea time or just about every time you walk by the kitchen. You can serve it with vanilla ice cream or whipped cream, but the original, plain pie, is the best, in my opinion. Bon appétit!

Cookies, Cakes n Cavities, Decadent Desserts, Lockdown Recipes, Non-vegetarian Nonchalance, Tea-time Titbits

Red Velvet Cake

Image February 26, 2014 Marsha 1 Comment

Some find a little bit of heaven in their red velvet cake; others think it’s overrated. My thoughts—I love red. I love cake. So, why not?

“You’re only human. You live once and life is wonderful, so eat the damn red velvet cupcake!” – Emma Stone

The Fact: The Red Velvet Cake was invented during the Great Depression when food was a rare commodity, let alone cake and food colouring agents. To up their sales, the food colouring company Adams Extract lured customers by creating the Adams Red Velvet Cake recipe. They also gave away free Red Velvet Cake recipes at grocery stores to sells the red extract. The ploy worked. The cake became an overnight hit.

The Inspiration: With Valentine’s Day just round the corner and every website and restaurant featuring their oh-so-glorious red velvet cake, I just had to give this advertised cake a try… especially since I’ve never made the cake before. So, irrespective of the grief I got from some of my friends about conforming to tradition and expectations and all the clichés surrounding this day, attempt it I did. The outcome, though not the ideal ‘red’, was a pleasant surprise and a lovely dessert for just about any day of the year.

The Ingredients

Serves approximately 12 to 15 people

Cake

2 ½ cups sifted cake flour
2 tablespoons cocoa powder (regular or Dutch-processed)
½ cup unsalted butter, at room temperature
1 ½ cups granulated white sugar
2 large or 3 small eggs
1 cup buttermilk (if you don’t have buttermilk, you can make some in a few minutes; read here)
½ teaspoon salt
1 teaspoon pure vanilla extract
2 tablespoons liquid red food colour
1 teaspoon white vinegar
1 teaspoon baking soda

Cream Cheese Frosting

2 cups cream cheese, room temperature
1 teaspoon pure vanilla extract
1 cup confectioners’, icing or caster sugar, sifted
1 ½ cups chilled heavy whipping cream (or any cream that forms stiff peaks when whipped)

The Method

Making the cake

Preheat the oven to 350 degrees F (175 degrees C) with a rack in centre. Ready your baking pans (either one or two 9 inch pans) by spraying them with grease or lining them with butter. Preferably, also line the bottom of the pan with parchment paper.
In a mixing bowl, sift together the flour, salt, and cocoa powder.

In a separate bowl, using a hand or electric mixer, beat the butter for about 2 minutes or until soft.

Add the sugar and beat for about 2–3 minutes, until light and fluffy.

Then, add the eggs, one by one. Beat well after each. Finally, add the vanilla extract and beat just until combined.
In a measuring cup, preferably a glass or stainless steel one, whisk the buttermilk with the red food colour. The red colour stains easily. Try to use glass or stainless steel equipment as far as possible to prevent staining.
Alternate the flour mixture, the buttermilk and the butter mixture and combine by whisking on low speed (to prevent you and your kitchen from bring splattered with the mixture). It’s a good idea to begin and end with the flour.

In a small cup combine the vinegar and baking soda. The combination will fizz; before the effervescence dies down, quickly fold it into the cake batter.
No work quickly. Pour the batter into your pan (divide your batter evenly if using 2 pans). Smoothen out the top with a spatula and pop the pan(s) into the oven.
Bake in the preheated oven for approximately 30–40 minutes, or until a toothpick inserted in the centre comes out clean. Cool the cake(s) on a wire rack.
After the cake has cooled sufficiently, use a blunt knife and pry the cake away from the cake tin. If you’re not a fan of the frosting, you can eat it right away.

If you’re going to frost it, refrigerate the cake after wrapping it in plastic or shrink wrap for at least an hour, if not overnight. A chilled cake is much easier to frost because it doesn’t crumble as easily.

Making the frosting

In the bowl, beat the cream cheese until smooth. Add the vanilla and confectioners’ sugar and beat until combined. Gradually add the heavy cream and whip until the frosting is rich and thick. If you don’t have heavy cream and it doesn’t form stiff peaks easily, beat the cream separately and then add it to the cream cheese. Taste the frosting and add sugar or cream as per your liking.

Assembling the cake

If you’ve baked two separate cakes, you can assemble them straight away, and build a two-layered cake, with one layer of frosting in between. Alternately, using a serrated knife, you can cut your cake into four layers, horizontally. You can also use twine, wrapped around the cake, and pulled together to cut the cake evenly across.

Place the top of the cake onto your serving plate (since this is the least even layer of all). Spread a layer of frosting over it. Place another cake layer over the frosted layer and add a layer of frosting to the second cake layer. In the same way, frost the remaining layers. You can serve the cake as is if you want the lovely red layer to stay on top, or then, you can go ahead and frost the outside and top of the entire cake stack. I don’t like too much frosting or decoration. I love the plain ‘ol cake, or then, with one layer of frosting. You can do it as you like it.

Top the cake with anything you like. Some of my options are cocoa powder, chocolate shavings, red velvet cake crumbs (the easiest to do), strawberries, and so on.

I would eat this cake any random evening, but make sure you have someone to show it off to. The hard work’s got to be worth it! 🙂 Bon appétit!

Cookies, Cakes n Cavities, Decadent Desserts, Lockdown Recipes, Vegetarian Varieties

Panna cotta

Image February 3, 2014 Alvito Fernandes Leave a comment

The quickest, sophisticated-looking, and by far, the easiest dessert recipe I’ve ever known…

“In the 1960s, you could eat anything you wanted, and there was no talk about fat and anything like that, and butter and cream were rife. Those were lovely days for gastronomy, I must say.” – Julia Child

The Fact: Panna Cotta is an Italian dessert that literally means “cooked cream”.

The Inspiration: Honest. I didn’t have the time or the ingredients for anything else. My in-laws were coming home for lunch. My main course was almost done. And I’d forgotten about dessert!!! So I held the refrigerator door open and stared at my options for a whole minute. My panna cotta ingredients practically called out to me, saying, “Use meeee” 🙂

So if you find yourself in a similar situation, you know what to do.

The Ingredients

Makes about 8 servings

2 ½ cups heavy cream
1 ½ cups whole milk
2 tablespoons cold water
1 tablespoon powdered, unflavoured gelatin
5 tablespoons sugar (flat; not heaped)
1 vanilla bean, split in half lengthwise, or 1 teaspoon vanilla extract
Optional: a few tablespoons of rum
Optional: a handful of strawberries or any fruit of equal measure

The Method

Making it

Pour the water into a bowl and sprinkle the gelatine over it. Stir and set aside. The gelatine will absorb the water, soften and swell up.

In a saucepan, combine the cream, milk, sugar and split vanilla bean (if using the vanilla bean; if not, incorporate the vanilla extract in the next step), and bring to a simmer over medium heat. Do NOT let it boil.

Remove the saucepan from the heat, and stir in the softened gelatine and the vanilla extract (if using extract; if using the vanilla bean, at this point scrape the vanilla seeds from the bean pod into the mixture, and discard the pod).

Whisk the mixture until it reaches room temperature. If you have a warm kitchen, whisk the mixture with the saucepan in an ice bath.

Check to see whether your mixture is smooth and that the sugar and gelatine have dissolved completely.

If you like a slightly rummy taste in your panna cotta, add in the rum now. You can taste the mixture to check whether you’d like a little more and adjust accordingly.

Setting it

Now to set the panna cotta… I like the quick and simple presentation where I set the panna cotta in whatever I’m going to serve it. I use wine or shot glasses. If not, you can lightly oil a few ramekins or any bowl with a neutral oil and then use them (the oil so that the set panna cotta comes out easily).

Pour the mixture into the preferred containers and chill at least 4 hours or overnight. If you’re keeping them longer than overnight, cover them with plastic wrap.

What I like to do almost always is add some fresh fruit (strawberries on this day) into the serving mould or serving glass and pour the panna cotta over it so that the fruit sets in the panna cotta itself. It’s the lazier and easier way out.

Serving it

You can serve panna cotta with whatever you want—fresh fruit (my favourite), berry compote, chocolate shavings and even leftover cake crumbs—like I said, absolutely anything.

If using a mould, before serving, run a thin-bladed knife around the inside of the mould. Dip the mould briefly in a bowl of hot water, and then carefully invert onto the serving plate and tap slightly. If the panna cotta doesn’t unmould right away, return it to the hot water bath for another five seconds and repeat. If stressed for time, do it my way and serve it in whatever you’ve set it in, without unmoulding.

Breakfasts n Brunches, Cookies, Cakes n Cavities, Decadent Desserts, Lockdown Recipes, Non-vegetarian Nonchalance, Tea-time Titbits

Chocolate & Sautéed Banana Crepes

Image January 29, 2014 Marsha Leave a comment

Speaking of comfort foods, who’d have thought that decadent chocolate and a fruit wrapped inside a soft crêpe would be my new favourite dessert… breakfast item… comfort food…?

“In a big family the first child is kind of like the first crêpe. If it’s not perfect, that’s okay, there are a lot more coming along.” – Antonin Scalia

The Fact: Crêpes originated in Brittany, France and are considered as the country’s national dish. Crêpes can be compared to the African injera, the tortilla, the Indian dosa and the Mexican sope.

The Inspiration: So, let’s be honest. I’d like to believe that I’m a serious health-conscious freak, but I’m really not. I have my days. It was one of these days that led a few friends and me to this quaint little patisserie, “Le Plaisir”, which had opened up close to our work place, one August afternoon. Since I wasn’t in the mood for a serious, heavy dessert, I thought about trying out their crêpes. Apart from the regular crêpes (considered as the French-styled pancakes) with whipped cream or maple syrup, I spotted a Nutella and Banana Crêpe. While the Nutella satisfied the dessert craving, the fruit led me to believe it was healthy, which it wasn’t of course! And so I ate… And fell in love… And the banana-chocolate combination became my new favorite duo… So much so that I recreated the dish, rather perfectly, I dare say, the very next day.So unoriginal… right? But like they say… “Love is blind” 🙂

The Ingredients

Makes 10 – 12 crêpes

1 cup all-purpose flour, (spooned and leveled)
3 tablespoon granulated sugar
¼ teaspoon coarse salt
1 ½ cups milk (for slightly healthier crêpes, use 3/4^th cup milk with ½ cup water or buttermilk)
2 large or 3 small eggs
3 tablespoons butter, melted
¼ teaspoon baking powder
3 large bananas
Nutella or readymade chocolate sauce or a few bits of semisweet chocolate melted

The Method

Making the crêpes

Whisk all the dry ingredients—the flour, sugar, salt and baking powder—in a bowl. Remember to add the baking powder only if you’re making the crêpes immediately. If not, add just before use.

In a separate bowl, whisk the eggs and then, add the milk to it. Use room temperature milk—not too hot or too cold. At this point, you could also add a quarter teaspoon of vanilla essence if you don’t like the egg smell.

Using your spatula, create a well in the middle of the dry ingredients and pour the egg mixture into it. Gently whisk the dry and wet ingredients together until the mixture appears smooth and without lumps. Add 2 tablespoons melted butter and whisk gently. Remember not to over-whisk the mixture or you’ll lose all the air from it, making your crêpes slightly tougher than the soft, fluffy ones.

It’s a good idea to check for lumps using the back of a spoon, before you proceed.

Allow the batter to sit for about 30 – 60 minutes, covered properly (make airtight), in the refrigerator. Note that if you’re making the batter in advance, you can store the batter in an airtight container for up to 1 day. But, when you do so, remember to add the baking powder about 5 minutes before you actually make the crêpes; not earlier.

After refrigeration, whisk the batter to get a smooth, slightly more fluid consistency.

Heat a non-stick pan over a medium flame and add a drizzle of the butter. Don’t let your pan smoke.

Now, add about 1/3 cup batter and swirl it around to completely cover the bottom of the pan or until it reaches the desired size. Cook for about 2 – 3 minutes, until the crêpe looks slightly transparent or until the underside of crêpe is golden brown. Then, using a spatula, loosen the edges slightly and flip the crêpe once, using your fingers.

Let the crêpe cook for another minute, then slide it into a plate. Remember, the key is to flip it only once and not more. Give it a try and you can’t go too wrong (and even if you do, you can still eat it).

Repeat the procedure until the batter lasts.

Making the topping/stuffing

With the pan still on the stove, quickly slice the bananas. Add the remaining spoon of sugar to the pan and just when it begins to melt/caramelise (don’t go too far or you’ll be left with hard caramel), toss in the bananas until they are lightly coated and golden brown. Take them off the pan.

Note: You can avoid this step altogether and use plain sliced bananas (without the caramel coating). That’s what I did since the caramel makes the dessert too sweet for my taste.

Serving the crêpes

You have various options here…

Lightly brush the smooth side of the crêpe with some melted chocolate/Nutella/chocolate sauce. Line up some of the banana slices in the centre. Roll up the crêpe and serve.
Lightly brush the smooth side of the crêpe with some melted chocolate/Nutella/chocolate sauce. Line up some of the banana slices in one quarter of the crêpe. Fold the crêpe into that quarter and serve.
Fold a plain crêpe into a quarter and place it on a plate. Toss a few banana slices onto the crêpe. Drizzle some melted chocolate/Nutella/chocolate sauce over it and serve.

Bon appétit! I hope this comfort food gives you all the comfort, joy and heavenly bliss it gave me!

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I did it my way