…00 gms. unsalted Butter (chilled & cubed) A pinch – Salt 1 tbsp. Icing Sugar 1 Egg (lightly beaten) For the Glaze: Beat one egg with one tablespoon of water Let’s prepare the Short Crust Pastry: Place the flour, butter, icing sugar and salt in the food processor. Run the processor for a few seconds. Add the beaten egg and whiz the processor; just enough to let the dough come together in a ball. Transfer the dough to the rolling board or…
…ling : 6 tbsps. Butter (cubed) 115 gms. Dark Chocolate, (chopped) 2 ½ cups Icing Sugar or as per taste ½ cup heavy Whipping Cream In a saucepan, melt butter and chocolate. Stir in icing sugar & cream until smooth. For the Ganache Topping : 280 gms. Dark Chocolate (chopped) 2/3cup heavy Whipping Cream Place the chocolate in a sufficiently large bowl. In another small saucepan, bring the cream just to a boil. Pour over the chocolate and whisk un…
…k paste For the Gloss : 1 tbsp. Caster Sugar Water For the Glaze : 60 gms. Icing Sugar 1 tbsp. Milk or Cream Procedure : Soak currants & raisins in some water for about 10 mins. Drain & keep aside for later use. Warm the milk gently in a saucepan with cinnamon, green cardamom, cloves, nutmeg & saffron until it boils & then immediately take it off the heat & allow to stand for 1 ½ hrs. Strain the milk. Add 1 tsp. sugar & fre…
…) Rawa (Semolina) 2 cups (160 gms) fresh Coconut (scraped) ½ cup (210 gms) Icing Sugar 3 tbsps. Maida (Refined Flour) 1 tbsp. Corn Flour 2 Eggs 2 tsp. Baking pwd. 3 tbsps. Butter/Ghee ½ tsp. Salt 1 tbsp. Vanilla Essence Few Dry fruits ½ cup Water Method : Blend fresh scraped coconut with ½ cup water in a blender/grinder to a paste. Beat eggs till light & fluffy in a sufficiently large bowl, add coconut paste & continue mixing. (I used a ha…
…bar cake using a Victoria sponge cake recipe & used chocolate butter icing to sandwich & cover the cake. I have also baked banana cakes with all purpose flour (maida). This is the first time I am trying out an eggless cake without sugar & with whole wheat flour & honey. This is Sunita Bhuyan’s recipe which I felt was different & wanted to try it out. Above all I liked her idea of chequering! I used to bake loa…
…. This cake is perfect for me! I sandwich the cakes with jam, butter cream icing etc. This cake is ideal for trifles & tastes lovely with ice cream too! This cake is especially for my friend Sujata Chandekar, who requested for this recipe. Dear Suju, I hope you & your family will relish this cake the way we do.. Enjoy this light, fluffy cake bursting with the sweet flavor of vanilla!! 😀 Ingredients : 250 gms. Refined Flour (Maida) 250 gms….
…and freeze. To Freeze Pesto: Pour the pesto sauce in ice trays, top with olive oil, cover with cling film and freeze. Once frozen, remove the cubes, store in a zip loc bag, label with date and the weight of each cube of pesto and re-freeze. Thaw the required cubes of pesto when ready to use….
…. Dark Chocolate (coarsely chopped) 125 gms. soft unsalted Butter 100 gms. Icing Sugar 1 tsp. Vanilla Essence Procedure: In a sufficiently large heatproof bowl, melt the chocolate over a pan of simmering water. Remove from heat and stir until smooth. Let it cool to room temperature. In another sufficiently large bowl, beat butter until smooth and creamy with an electric hand blender. Add the sugar, vanilla essence and beat until light and fluffy….
…5 mins for a molten inside. Let the lava cakes cool briefly. Overturn the mini lava cakes gently on individual serving plates. Dust lightly with icing sugar. Serve warm with ice-cream, fruits or whipped cream….
…gredients: 115 gm Butter (softened) plus extra for greasing the tray 55 gm Icing Sugar (sifted) 125 gm Maida/ All Purpose Flour 1 tbsp Cocoa powder 100 gm Cooking Chocolate (melted & cooled) Procedure: Pre-heat the oven at 180C. Grease 2 baking trays/sheets. Beat the sugar and butter together until light and fluffy. Sift the flour and cocoa powder into the bowl and work the mixture until it is a smooth, piping consistency. Spoon into a large p…