Friday, November 26, 2010

Farmhouse Current Cake for turning 25!

Arun's birthday (my younger brother) and he has turned 25. We all just wanted some good time together. My brother in law came home to stay with us and join in the pyjama party. We all spent time talking, catching up, laughing at corny jokes, sitting up in the night and enjoying ourselves. A special thank-you to Zee for having come at 12am and adding to the late night entertainment and be able to eat a good slice of goodness..

Self Rising flour - 1 3/4cup
Milk - 1/3cup
Eggs - 3
Butter - 200gms
Caster Sugar - 3/4cup
Vanilla extract - 1tsp
Lemon peel - 1tsp
Black currants - 500gms

Frosting Ingredients
Cream cheese - 100gms softened
Butter - 3tbs softened
Grated lemon zest - 1tsp
Grated orange zest - 1tsp
Icing sugar - 150gms

Preheat oven to 150C. Cream the butter and beat in the sugar and then the vanilla. Add the eggs one at a time, gradually add the flour. Stir in the milk, currents and lemon peel and mix well. Spoon into a lightly greased and lined 18cm round tin and bake for approximately for an hour and a half. Cool in the pan.
For the frosting: Beat the cream cheese and butter, orange and lemon zests until light and fluffy. Gradually beat in soft icing sugar. Spread over the cake with a spatula once the cake is cooled.

Tuesday, November 23, 2010

A Sweet Punch~Tomato Souffle

 The first thing that strikes me when you hear the word Souffle is a nice dessert of some sort. The Tomato Souffle was a first timer for me. It worked out well with my family over dinner with nice warm crusty buttered bread. I'm not at all happy with my clicks owing to bad lighting and weather....but never the less managed put up a picture.

[Serves - 4]
Bread crumbs – 1/2 cup, firmly packed
Butter – 45gm
Onion – 1 medium, finely chopped
Plain flour – 2 tbsp
Milk – 1cup
Tomato paste – 3tbsp
Basil – 1tbsp, finely chopped (optional)
Eggs – 3, separated
Grated Cheese – a handful ( I used cheddar)

Grease 4 souffle dishes (1/2 cup capacity), or a deep dish sprinkle with breadcrumbs. Melt butter in small saucepan, add finely chopped onion. Stir over low heat for 2 mins. Cook until onion is soft, it doesn’t have to become brown. Stir in flour and stir over medium heat for a minute. Remove from heat, gradually stir in milk, bring back to heat and stir over high heat until mixture boils & thickens & reaches a thick sauce like consistency. Transfer to large bowl, stir in tomato paste & basil leaves. Cover the dish & let it stand for 5 mins. Beat egg whites in a small bowl until soft peaks from. Add egg yolks to the onion & milk mixture & mix well. Fold the egg whites into the mixture in 2 batches. Pour the mixture evenly into the prepared dishes. Sprinkle the grated cheese on top. Bake in the preheated oven for 20- 25 mins or until lightly browned.

Thursday, November 4, 2010

Hot Chocolate Fudge Pudding

A chocolate dessert which mum used to make for the one of the many dinner parties we have hosted at home. This a warm fudgy dessert to be had with a good dollop of vanilla ice cream. I'm sending this, as an entry to CCN's first blog birthday. Madhuri is celebrating her blog's first year with a bang - 'The Chocolate Fest' along with an awesome giveaway. Who wouldn't want to be a part of it?

Plain Flour - 1cup
Baking powder - 1 1/2tsp
Salt - a pinch
Sugar - 1/2cup
Cocoa Powder - 1dsp
Milk - 1/2cup
Ghee - 2dsp
Vanilla Essence - 1tsp
For the Sauce
Sugar - 3/4cup
Cocoa - 2dsp
Hot water - 1 3/4cup

Mix the flour, salt, baking powder, sugar and cocoa. Add milk, ghee and essence and mix well. Put this evenly into a greased deep dish. Dissolve the sugar and cocoa in hot water and pour over the pudding. Bake at 160C for 35minutes. The pudding will look like a cake and the sauce will form a thick sauce underneath. Serve the pudding with vanilla ice cream.

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