French Baguettes

Hmmmmm..............I have nothing to say.

Ingredients

Print this recipe

• 450 grams minus 4 tablespoon All purpose flour (maida)
• 4 tbsp Gluten Powder(optional)
• 1 tsp Sugar
• 1 1/2 tsp Salt
• 7 grams Yeast
• 325 ml lukewarm Water (little more if required)

Method

1. I have used bread flour for this recipe, you can use all purpose flour just by skipping the gluten.To make bread flour - from 450 grams of all purpose flour remove 4 tbsp of flour and replace it with 4 tbsp of gluten.
2. Sift flour,gluten and salt into a bowl (if you think your yeast is very reliable you can go ahead and mix the yeast in the flour and make a dough using the water.....otherwise follow the next step) 
3. In a bowl combine lukewarm water sugar and yeast and mix. Keep in a warm area for few minutes. Once you see the bubbly froth in the yeast water mixture pour into the sifted flour and stir with your hands until it leaves the side of the bowl.(add little water if required)
4. Transfer the dough onto a clean surface and knead for 10 minutes or till smooth and elastic.Once kneaded place the dough in an oiled bowl cover with a damp cloth and place in a warm area for 1 hour or till the dough doubles in size.
5. Meanwhile prepare the baking tray, I wanted the exact baguette shape for which I used the cardboard roll of the kitchen towel roll as a partition (you can use anything you want...maybe a long glass jar...just brainstorm)...see picture below.

I covered the roll with butter paper (u can skip that step). Oil the bottom and sides of the pan and place a butter paper or parchment paper on the baking tray including the cardboard roll(the butter paper should cover the whole tray and more coz when you place the rolled dough an each side the butter paper will sink in on both sides and will take shape.

Preheating the oven:- Keep a small vessel of water inside the oven and preheat at the highest temperature (mine is 210 degree C) for 30 minutes.

6. Getting back to the dough ,punch down the dough and remove all the air.Divide into two equal balls, keep one aside. Place the dough on a lightly floured flat surface and roll out into a rectangle (remember the longer side on the rectangle should fit into you baking tray...so make it little smaller than your baking tray).

7.Once you have rolled out your rectangle, place the longer side towards you and roll (like a swiss roll....make sure the end of the roll comes underneath).Once you have rolled the dough you have a long log. Now for the smooth round end...on both corners pull the top layer of the roll and cover the endings with it,that is how you get a smooth round  end.

8. Roll the dough on little flour to get a rustic bakery look (you can skip this), and place the dough on one side of  the prepared baking tray. Repeat the same with the remaining dough and place on the tray. Cover the tray with a damp cloth and place in a warm area for 30 to 40 minutes or till it doubles in size.

9. Once the rolls have doubled its time to make the slits on the dough. Dip a sharp serrated knife into water and and keep the knife in a  slanting position on the dough and make four slits as fast as you can (don't stop in between, move your hands quickly while making the slits)

10. Place the tray in the preheated oven and bake for 30 minutes or till the top turns golden brown.Last few minutes of baking time remove the rolls from the tray and bake again on the wire rack for 5 more minutes to crisp up the bottom of the rolls.

11. Remove and cool on a wire rack.

Chocolate Truffles with Kahlua - Project Lavonne

I read somewhere.."I would rather do nothing and be happy than do something I know I don't love ".......and I am sooooo loving this.

I love to bake.....you give me a choice between making a simple meal of dal and rice or bake a cake....I would without a doubt on my mind.....bake a cake....I would go to an extent of baking two cakes just to make my point that I rather bake.....for me the end result of baking is the most satisfying feeling ever..

I have been wanting to do a baking course for a very long time.....not coz I don't know to bake , I just wanted to learn more and that is when I  came across Lavonne Baking Academy.....I was so excited looking at their website that I wanted to do every course that they offered.....I did not waste any time.....my husband always says that my attention span does not last for more than 5 seconds.....so I left immediately to Lavonne which is in domlur.....The whole place excited me.....I felt like I was in my comfort zone.

After looking around for few minutes I spoke to the management and when he asked me "which course do you want to attend" ......I was so excited that I told him "every course"......so he advised me to try out one course and see how is goes and that the next course was Eggless baking......I just stopped to think for a second....coz I seriously like to bake with eggs.....eggs and baking go hand in hand.....then again I could hear my husband's voice echo in my head "attention span of 5 seconds......attention span of 5 seconds"......then I just went for it and registered for the eggless baking course and when I left that place....believe me.....I felt sooooo damn good.......

 I will try to make every dish I learnt at Lavonne and share it with you through my blog........I am calling it 'Project Lavonne' (I have a thing for silly titles like 'Mission Toscano')...I won't be sharing the recipes coz I am really not sure if I can do that......So here it goes....I tried out the easiest first.... Chocolate truffle (I know it does not come under baking....but this was taught along with few other)....Its super simple ganache recipe that has been coated with compound chocolate (you can use tempered chocolate....I totally suck at tempering).....I have coated few truffles with cocoa powder.

More to come :)

Egg less Chocolate Chip Cookies

These are super simple choco chip cookies........perfect treat for kids and...... ME......don't forget to add loads of chocolate chips.

Print this recipe

Ingredients

• 8 tbsp Butter (113 grams) softened
• 1//2 cup Icing Sugar
• 1/4 tsp salt
• 1 tsp Vanilla essence
• 1 1/4 cup All purpose flour
• 1/2 cup or more Semi Sweet Chocolate chips 

Method

1. Pre heat oven to 170 Degree C. Line baking sheet with baking paper and keep aside.
2. Beat together 8 tbsp butter ,icing sugar, vanilla and salt for 2 minutes on high speed with a hand electric mixer or a whisk.
3. Add the flour and beat on low speed and then increase to medium high.
4. Fold in the chocolate chips.
5. Using a small cookie scoop or in my case 1 tsp measure , heap the cookie dough in the spoon and roll the dough into balls, and place 1 inch apart on a baking tray.
6. Bake for 9 to 10 minutes, remove from the oven and flatten the cookie slightly using back of a small rounded measuring tsp.
7. Pop the cookies back into the oven and  bake for 7 to 9 minutes or until the edges turn light brown.
8. Allow the cookies to cool slightly before transferring onto a wire rack.
9. Once the cookies cool down completely, store in an air tight jar.

Umm Ali

Umm Ali or Om Ali is a very simple rustic Middle Eastern (Egypt) dessert which is more or less similar to bread butter pudding.......which has a pretty violent story behind it....This was supposedly made to celebrate the death of Om Ali (who was beaten to death with slippers by her own handmaids)......keeping all the violence aside........Umm Ali is a very yummy buttery dessert......have to make one more Middle eastern sweet dish which does not have a violent past (wait for my next post)

The original recipe asks for cooked puff pastry sheets....but....making puff pastry at home....no way....... I have used croissants (got the idea from Titli Nihaan)....after all croissants are nicely shaped cooked puffed pastry...Right...

Recipe Source:Titli's busy kitchen

Print this recipe

Ingredients

• 4 large Croissants 
• 800 ml Milk
• 1/2 cup Almonds ,roughly chopped
• 1/2 cup Raisins
• 1/2 cup unsalted Pistachios, roughly chopped
• 170 grams Sugar
• 1/4 cup grated Coconut
• 1/2 cup Cream
• 1tsp Cinnamon powder
• Brown sugar to sprinkle on top

Method

1. Mix almonds,pistachios, raisins and 2tbps sugar in a big bowl. Break the croissants into pieces and add to the bowl with nuts and raisins, mix well and transfer into a oven proof dish.
2. Add 8 tbsp sugar to the milk and bring to boil.Pour hot milk over the croissants and let it stand for few minutes to soak up the milk.
3. Add remaining sugar to the cream and pour on top of the milk soaked croissants to form the top layer.
4. Sprinkle cinnamon powder and brown sugar on top.
5. Baked in a preheated oven at 180 degree C for 20 minutes or till the top browns.
6. Top with chopped pistachios.
7. Serve warm or cold.

Cashew Macaroons for Anna

Cashew macaroons from Mangalore bakeries have always been my brothers favorite for a very long time....When I was a kid I could never pronounce 'macaroon'......I used to call them 'McEnroe'(yup the famous angry tennis player).

I will be seeing my brother after a year today.....and these are for him.....Welcome Anna......I hope you enjoy these McEnroe's.

Ingredients

Print this recipe

• 60 grams Egg white (2 eggs), room temperature 
• 130 grams fine Powdered sugar or super fine Caster sugar 
• 1 tsp Vanilla Essence
• 60 grams Cashew-nuts , chopped

Method

1. Take a super clean dry bowl (I mean it...super clean,not even a drop of  water), add in the egg white...just the white(I mean it...not a drop of yolk). Keep an electric beater ready,the blades/whips have to be super clean and dry (you know I mean it) .
2. Preheat oven at 100 degree C, line a baking sheet with parchment paper.
3. Beat the egg whites on high speed for 2 minutes, gradually add in the super fine sugar 1 tbsp at a time till all the sugar  are incorporated .Beat for 10 more minutes or till smooth and glossy and stiff peaks are formed.Add vanilla essence and beat.
4. Slowly add the chopped cashewnuts(reserve little to sprinkle on top) and fold slowly and carefully with a spatula.
5. Using a spoon or in my case a cookie scoop ,drop the batter on the prepared baking sheet.Sprinkle cashew on top and bake.Believe me it took 1hr and 30 minutes to bake these macaroons,maybe because they were big,just keep and eye on them.You will see liquid oozing out while baking,but thats fine,it will crystallize and few may ever crack....but they will still taste great.
6. Remove from oven and let it cool completely ,store in air tight container.

Teatime Cake Rusk

Only thing missing in this picture is a hot cup of tea to dip the rusks in, perfect tea time snack.

Recipe Source :Ambus

Ingredients

Print this recipe

• 1 cup All purpose flour
• 1 tsp Baking powder
• pinch Salt
• 3 Eggs
• 1/2 cup Castor Sugar
• 113 grams unsalted softened Butter (1/2 cup)
• 1 tsp Vanilla extract

Method

1. Grease and line a 9 inch square baking pan with butter paper and set aside. Preheat oven at 180 degree C.
2. In a bowl beat sugar and butter till light and fluffy, add in the eggs one at a time beating after each addition.Scrape the down sides. Add vanilla essence and beat till well combined.
3. Sift in the flour, baking powder and salt and beat on slow speed till you have a smooth batter.
4. Pour the batter into the prepared greased pan ,smooth out the surface and bake in preheated oven for 20 minutes or till the cake is completely baked and when toothpick inserted it comes out clean.
5. Let the cake cool down for 15 minutes. Remove from the pan and cut into long pieces or desired shape.
6. Place the cut cake pieces on a cooling rack and bake again at 180 degrees C in a preheated oven in the center rack till you get the desired brown color.Keep checking on the rusk every 10 minutes and turn around so that its baked evenly on all four sides.
7. Remove from oven and let it cool down completely before transferring into an air tight container.

Spiked Pina Colada Cake - Happy B'day Anna

My brother is a man of very few words........So I have just one word for him......

'RESPECT'

Recipe Source: Humming bird bakery  Cake days

Ingredients
Print this recipe
For sponge

• 100ml White rum
• 4 slices Pineapple
• 40g unsalted Butter, softened
• 1 1/2 tsp Baking powder
• 120g All purpose flour
• 1/4 tsp Salt
• 1 Egg
• 120 ml Coconut Milk
• 1 tsp Vanilla essence

For Frosting

• 80g unsalted Butter , softened
• 250g Icing sugar
• 4tsp White rum
• 4 tsp Coconut Milk
• 4 slices Pineapple for decoration
• 4 tbsp Caramelized coconut for decoration

Method

1. Grease a 6 inch pan,line with parchment paper and set aside.
2. Pour rum into a small saucepan,add 30g sugar,place the saucepan on medium flame and bring to boil, let the liquid reduce to half .Cut the pineapple into bits and soak it in the reduced rum for 30 minutes.
3. Preheat oven at 170 degree C.
4. In a large bowl combine butter,140g sugar, flour,baking powder and salt.Using an electric beater beat on low speed till the mixture looks like crumbs.
5. In a small jar combine the wet ingredients - egg, coconut milk and vanilla essence, whisk with a fork and mix well.
6. Pour the the wet ingredients into the dry ingredients,beat at low speed and increase the speed once all the ingredients are well combined.
7. Remove the pineapple from the rum (squeeze out the excess liquid), sprinkle the pineapple bits on the greased pan.Pour the batter on the pineapple bits and bake for 25 to 30 minutes or till the cake is done.
8. Remove from the oven and let the cake cool down for 10 minutes before removing it from the pan and transferring on to a wire rack.Let the cake cool down completely.
9. Prepare frosting :- Beat butter and icing sugar till they resemble sand like consistency,in a small glass combine rum and coconut milk, pour this into the butter and icing sugar mixture and beat till light and fluffy.
10. Assemble the cake :-Place the cake on a serving dish , soak with the reduced rum and frost the cake.Decorate with pineapple bits and caramelized coconut. 

Slutty Brownies - Happy Birthday Devs

Someone once said "You can kid the world, but not your sister"

Wish you a very happy birthday Devina.......miss you EVERYDAY....

No.....I did not come up with that name, I was wondering why it is called slutty brownies.....I would actually name them 'Threesome Brownies"......and before you guys start thinking ...."Gosh!!!this Cherie has one dirty mind"....NO....you are wrong....when I say "Threesome".....I mean....Oreo biscuits sandwiched between Brownie and Chocolate chip cookies.... doesn't that make it awesome THREESOME.....and also a perfect name for us three sisters....Devina is the soft heart Brownie......Neetu who seems hard from outside but is actually soft like a cookie inside......and Iam the poor Oreo biscuit in the middle who has been sandwiched by these girls and I have nowhere to go......but together we make an awesome threesome combination.

Recipe source : Whats Gaby Cooking
Ingredients
Print this recipe
for the brownie

• 140 grams unsalted Butter (10 tbsp)
• 1 1/4 cup Sugar
• 3/4 cup Cocoa powder
• 2 large Eggs
• 2 tsp Vanilla extract
• 1/2 tsp salt
• 1/2 cup All purpose flour

for Oreo layer

• 25 Oreo cream biscuits

for chocolate chip cookies layer

• 113 grams unsalted Butter ,softened (1/2 cup)
• 1/4 cup Brown sugar
• 3/4 cup White sugar
• 1 Egg
• 1 1/4 tsp Vanilla extract
• 1 1/4 cup All purpose flour
• 1/2 tsp baking powder
• 1/2 tsp Baking soda
• 1/2 tsp salt
• 1 cup semi sweet Chocolate chips

Method

• Line a 9 inch square baking tray  with aluminium foil with 3 inch foil sticking out from either sides (this helps in lifting out the brownies from the tray. Set aside.
• Prepare brownie batter : Take melted butter in a bowl and toss in sugar and cocoa powder ,mix well till combined with a whisk, now add the eggs and vanilla extract and whisk well. Now add flour and salt and whisk till you have a smooth thick batter.Set aside.
• Pre heat the oven at 180 degree c
• Prepare the cookie dough:  Take the softened butter in a bowl and add in the brown and white sugar, using an electric beater ,beat this till soft and fluffy. Add egg and vanilla extract and beat till well combined and scrape down the sides and beat again.
• In a bowl sift together flour,salt,baking powder and baking soda and add this to the butter mixture and beat on low speed till all the ingredients are well combine and you are left with a soft dough.Now toss in the chocolate chips and mix with a spatula.
• Assemble : Place the cookie dough on the prepared tray and spread out evenly.Place the oreo biscuits on the cookie dough closely.Now pour the brownie batter on the oreo biscuits and spread evenly.
• Bake in pre heated oven for 30 to 35 minutes or till the brownie is done.
• Let the brownie cool down completely before cutting into squares.
• Serve warm with vanilla ice cream.

Nutella Pull Apart Roll

I would never miss an opportunity to bake anything that has Nutella in it......just heavenly.

Recipe Source : GoodFood My Jhola

Ingredients

Print this recipe

• 200 grams Flour (maida)
• 1/2 cup lukewarm Milk
• 2 tsp Dry active yeast
• 1 tbsp Sugar
• 1 tsp Salt
• 2 tsp Butter, softened
• Extra butter for brushing
• 4 tbsp Nutella

Method

1. In a bowl mix together yeast, sugar and lukewarm milk and set aside for 5 to 10 minutes till it becomes frothy.
2. Take flour/maida in a big bowl, add the yeast/sugar/milk mixture and mix together add little more milk if required to bring the flour together (I used 3 tbsp milk).While kneading the dough add the salt and butter and knead into a smooth soft dough.
3. Make a ball with the dough and place in a greased bowl and cover with cling film or a kitchen towel, place in a warm place and let the dough double in size for 1 hour.
4. Once the dough has doubled, punch it down and knead for a minute.
5. Roll out the dough on a lightly floured surface,1/4 inch thickness and roughly 14 inches lengthwise.Spread nutella on the rolled out dough. Roll the dough little firmly into a 14 inch log.
6. Cut the log into 7 equal parts and place on a greased 8 inch round cake tin cut side up. Cover the rolls with clingfilm and place in a warm place and let it double its size for 1 hour.
7. Pre heat oven at 200 degree C, lightly brush milk on top of the rolls and bake for 20 minutes or till the top is slightly brown.
8. Remove from the oven and brush the rolls with little melted butter.

Chocolate Sprinkle Thumbprint Cookies - Eggless

 Enjoy these cute super simple cookies.....which will drive any kid insane.....have you noticed....kids always love the simple stuff......

Recipe Source: Brown Eyed Baker
Ingredients
Print this recipe

• 2 1/2 cups Flour (maida)
• 226g unsalted Butter, room temperature (1 cup)
• 125g Icing Sugar (1 cup)
• 2 teaspoons vanilla extract or essence
• pinch Salt
• Chocolate sprinkles

Chocolate Sauce

• 56g Semi Sweet Chocolate chips 
• 3/4 tsp Corn syrup (I used pan cake syrup)
• 2 tbsp butter

Method

1. Pre heat oven to 170 Degree C. Line baking sheet with baking paper and keep aside.
2. Beat together butter ,icing sugar, vanilla and salt for 2 minutes on high speed with a hand electric mixer or a whisk till light and fluffy.
3. Add the flour and beat on low speed and then increase to medium high.
4. Using a small cookie scoop or in my case 1 tsp measure , heap the cookie dough in the spoon and roll the dough into balls,roll the ball in chocolate sprinkles and place 1 inch apart on a baking tray.
5. Bake for 9 to 10 minutes, remove from the oven and make indentation in middle of the cookie. I used back of a small rounded measuring tsp to make the indentation. 
6. Pop the cookies back into the oven and  bake for 7 to 9 minutes or until the edges turn light brown.
7. Remove from the oven and let it cool for few minutes in the tray .Transfer the cookies onto a wire rack and let them cool completely.Meanwhile make the chocolate sauce to fill the cookies.
8. Fill the cooled cookies indentation with chocolate sauce and let it set for few minutes before storing in an airtight container.

Chocolate sauce

1. Combine chocolate, 2 tbsp butter and corn syrup or pancake syrup in a small heat proof dish. Place over a pot of simmering water, stir until melted and smooth (or melt in the microwave). Allow to cool slightly. 

Nutella ,Banana & Walnut Roll

Soft bread.......rich creamy buttery Nutella......... crunchy walnuts...........Banana........this is one combination that can never go wrong........unless you have the audacity to hate Nutella......which is a crime....

Ingredients
Print this recipe

• 1 1/2 cup Flour (maida)
• 1/2 cup warm milk
• 3/4 tbsp yeast (1/2 tbsp if using instant yeast)
• 1 tsp salt
• 1 tbsp sugar
• 1 tbsp + 1 tsp oil
• 4 tbsp or more Nutella
• 2 tbsp Butter , softened
• 2 Bananas, thinly sliced
• 1/2 cup Walnuts , toasted and roughly chopped

Method

1. Prepare nutella spread :-In a small bowl mix nutella and butter and mix well, keep aside.
2. Prepare dough :- In a small bowl pour in 1/4 cup lukewarm milk, sugar and yeast, mix till yeast dissolves. Keep this aside for few minutes till the mixture looks frothy.
3.  Now in a large bowl mix flour, salt, yeast mixture and remaining milk and form a sticky dough. Oil your fingertips and knead the dough until it springs back when you press with your fingers, 6 to 7 minutes.Cover the bowl with cling wrap and allow it to double (keep in a warm area). This will take 45 minutes to 1 hour.
4. Once the dough doubles, punch the dough to remove the air and knead again for few minutes.
5. Prepare a baking dish, grease with oil and keep aside. 
6.  Divide the dough into 2 equal parts.Place one portion dough on a flat surface. Use little flour if the dough is very sticky.Roll the dough into a rectangle with 1/2" thickness.
7. Spread evenly 1/2 of the nutella mixture on the rolled out dough.Place half of the sliced bananas and half of the chopped walnuts on the nutella spread.Roll from one end.Cut the roll into halves.
8. Then cut each half into halves to get 4 rolls.Repeat the same with the other portion of dough.
9. Place the rolls in a greased dish with cut side up and brush the top with milk.
10. Allow the rolls to rise for about 20 minutes.
11. Place in a preheated oven for 25 to 30 minutes at 180 degree C,or till the top looks golden brown.
12. Serve warm

Vanilla Cupcake with Chocolate Ganache

I KNOW!!!!!!!!.......the vanilla cupcake is totally lost........thanks to the sinful looking ganache.....it has stolen all the limelight.......Please do not be blinded by the ganache and forget my vanilla cupcakes.....coz they are beautiful soft spongy pillows that just melt in your mouth and the orange zest works like magic which makes these cupcakes extra special......these come under my 'Have to make every month' list and 'Vanishes in seconds' list.

Recipe source :Joy of Baking

Ingredients

Print this recipe

For Vanilla Cupcake

• 113 grams Butter , softened (1/2 cup)
• 130 grams Sugar (2/3 cup)
• 3 large Eggs ,room temperature
• 1 tsp Vanilla Extract
• Zest of one Orange or Lemon
• 195 grams Flour (1 1/2 cup)
• 1 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 60 ml Milk (1/4 cup)

For Chocolate Ganache

• 300 grams Dark Chocolate
• 200 ml Cream

Method

For Vanilla Cupcake

1. Preheat oven at 180 Degree C , line muffin trays with cupcake cases.
2. Mix orange / lemon zest , flour,baking powder and salt in a bowl and set aside.
3. In a bowl beat butter an sugar till light. fluffy and pale,add one egg at a time,beating after each addition.Now add vanilla extract.
4. Add flour and milk in 3 batches,starting and ending with flour mixture and beating in medium speed after each addition.
5. Using an ice cream scoop divide the batter into the cupcake cases and bake for 15 to 25 minutes or when toothpick inserted comes out clean.
6. Remove from the oven and transfer onto a cooling rack.let the cupcakes cool in the muffin trays.
7. Once cooled completely pipe chocolate ganache on top.

Method for Ganache

1. Keep grated chocolate in a heat proof bowl.
2. Pour cream into a saucepan and place on medium flame.Remove once small bubbles start forming in the sides of the saucepan.Do not boil.Pour this hot cream on the chocolate and let stand for a minute.
3. Mix till all the chocolate melts and you are left with smooth ganache.
4. Let  it cool down completely, the ganache will thicken, transfer into a piping bag and pipe the cupcake with the ganache.

Roasted Bell Pepper and Spinach Mushroom Quiche- Mission Toscano

This was something that I had already tried long back and I make Spinach and mushroom quiche pretty often......and it sells like crazy at home.....Freshly baked quiche at home....then I guarantee it will vanish within few minutes.

The difference between the quiche I make and the one I learnt at Toscano was the base.....the one I make is very light and crispy...the Toscano one is little thick and soft.Roasted bell pepper quiche is a must try......and Spinach and mushroom is an amazing combination for quiche.  

Okay ...I have tried 3 out of 4 'Mission Toscano' recipes....I am dreading the last one....

Ingredients
print this recipe
For Quiche Crust

• 130grams Flour
• 30 grams Butter,softened
• 1 egg
• 7grams Salt
• Cold water as required

For Cream Sauce

• 4 eggs
• 400 ml Cream
• salt to taste
• pepper to taste
• 2 tsp chilli flakes
• 200 grams cheese (grated)

For Roasted bell pepper filling

• 3 Bell peppers(green,red and yellow)
• 1 small Onion ,chopped
• 5 cloves Garlic ,crushed
• 1tsp Chilli flakes,optional
• Salt to taste
• Pepper to taste
• 2 tbsp Butter

For Spinach Mushroom filling

• 300 grams Spinach
• 200 grams Mushroom(chopped)
• 1 small Onion,chopped
• 5 cloves Garlic, crushed
• Salt to taste
• Pepper to taste
• 2 tsp Chilli flakes
• 2 tbsp Butter

Method for Crust

1. In a bowl combine flour, egg,salt and butter. Add enough cold water to make a soft dough.
2. Wrap with clingfilm and let it rest in the refrigerator for 45 minutes.
3. After resting the dough,roll out the dough to fit a pie dish or loose bottom pie dish. I used one 7 inch and two 5 inch loose bottom pie dish.Press the dough evenly into the bottom and sides and cut off the excess dough that's hanging out.
4. Preheat oven at 180 degree C.
5. Place a baking paper or aluminium foil on the pie crust and place any kind of dried beans on the baking paper to avoid the crust from puffing up. Bake in preheated oven for 10 minutes
6.  Now get the crust out of the oven, remove the dried beans and baking paper and prick the crust with a fork and bake again for10 minutes or till the crust turns golden brown. This is called 'Baking Blind' --Baking the pie crust completely before pouring in the filling.

Method for cream sauce

1. In a bowl combine cream,eggs,salt, pepper ,chilli flakes and 100grams cheese.Keep aside.

Method for Bell pepper filling

1. Roast the bell pepper in an oven or on gas top till the skins of the peppers are charred.Place the bell peppers in a bowl and cover with clingfilm and let it rest for 20 minutes.
2. Remove the charred skin (do not wash with water),you won't be able to remove all the skin, leave the bits of charred skin as it is. Cut the tips of the bell pepper and discard the seed.Slice the bell peppers lengthwise.
3. Place a pan on medium flame, melt butter,add onion and saute for few minutes and add garlic and saute for a minute ,now add the roasted bell pepper,season with salt pepper and chilli flakes and saute for two minutes.Take off the flame and let it cool completely.

Method for spinach mushroom filling

1.Wash and cook spinach in 1/4 cup water for few minutes. Drain and squeeze out excess water and chop the spinach leaves. Keep this aside.
2. Place a pan on medium flame, melt 2tbsp butter and fry onion till they turn golden brown and crisp ,add chopped garlic and fry for a minute.
3.  Add the chopped mushroom and cook till the mushroom turns light golden brown. Add the chopped spinach, salt(add little salt )and chilli flakes and stir for few minutes till the moisture evaporates.Take off the flame.Let it cool completely.

Assemble the Quiche

1. Place the filling inside the baked pie crust and fill with cream sauce.
2. Sprinkle grated cheese on top and bake in preheated oven 180 degree C for 45 minutes or till the quiche is set and the top has browned slightly.
3. Remove from oven and let it rest for few minutes.Serve warm.

Ratatouille - Mission Toscano

I am crazy about movies.....I can watch an entire movie just for one particular scene I love....for example....Gladiator...I can watch the movie for that one single dialogue that I am just crazy about...the part where Ruselle Crowe turns around and faces the king and says "My name  is Maximus Decimus Meridius. Commander of the Armies of the North, General of the Felix Legions, loyal servant to the true emperor, Marcus Aurelius. Father to a murdered son, husband to a murdered wife. and I will have my vegeance , in this life or the next".....That is one hell of a dialogue....well similarly....I can watch the movie 'Ratatouille' for that one single scene where Remy the rat makes ratatouille for the infamous brutal critic Anton Ego.....just one bite and he is taken back to his childhood....to the kitchen where his mother makes ratatouille for him.

I have never thought of making ratatouille until I went for the French cuisine demo at Toscano....everyone has their own version of Ratatouille.....in Toscano they showed us the pan roasted method...I was not for it coz whenever I close my eyes and think of ratatouille all I can see is Remy the rat layering those delicate slices of zucchini, yellow squash and aubergines on a bed of fresh tomato puree....and I knew my Ratatouille should look something like that.

This dish is nothing fancy...very simple comfort food.....a good accompaniment with pasta.

Ingredients
Print this recipe

• 1/2 Zucchini
• 1/2 Yellow Squash
• 2 small Aubergines
• 1/2 Red pepper 
• 5 to 6 fresh Basil Leaves
• 2 tbsp Olive oil
• 1/2 Onion,chopped
• 3 to 4 cloves Garlic, crushed
• Salt to taste
• freshly ground Pepper to taste

For tomato puree

• 4 medium size Tomatoes
• 3 cups water

Method

1. Make tomato puree - -Boil 3 cups of water, while the water is coming to boil, make a small 'X' on the tomatoes. Drop all the tomatoes into boiling water for few seconds(blanching). Remove from hot water as soon as the skin around the 'X' curls up or loosens. Dip the hot tomatoes into cold water to stop the tomatoes from cooking further. Peel the skin of all the tomatoes and keep aside.You can remove the seed and pulp, but I used the whole tomatoes to make puree.Keep this aside.
2. Preheat oven to 200 degree C.
3. Slightly grease a round or oval oven safe dish, pour the freshly prepared tomato puree into it,add in the chopped onion,basil leaves and crushed garlic.Season well with salt and pepper,add 1 tbsp olive oil and mix.
4. Thinly slice the zucchini,yellow squash,aubergines and red pepper.
5. Place one layer of red pepper on the tomato puree(you can layer it along with other veggies,but I preferred this method)
6. Now lay the zucchini,yellow squash and aubergines on the red peppers in a circle.
7. Pour 1 tbsp of olive oil on top of the veggies,sprinkle some salt and pepper.Cover with butter paper (as shown below)
8. Bake in preheated oven for 45 minutes.
9. Serve hot with pasta or cous cous.

Gratin Potato - Mission Toscano

Toscano is one of my favorite restaurants in Bangalore and I did not want to miss the cooking demo they had last week on French cuisine and who would miss the amazing three course meal....for a price of course...it was a nice experience ...got to learn a lot and also met few nice people out there.

I got to learn 4 dishes and I will try to create it in my kitchen and it is going to be called 'Mission Toscano'......yeah I have a thing for silly names....how else do you think I ended up with 'Cherie's STOLEN recipes".........hopefully I will get to take part in the next months demo too.....I can add more recipes to the 'Mission Toscano' list

Gratin potato is a very simple accompaniment with pastas and steaks......I think, I am more of a 'mashed potato' person.

Ingredients
Print this recipe

• 5 large Potatoes
• 200ml Milk
• 200ml Cream
• 1 medium Onion ,chopped
• 1tbsp chopped or crushed Garlic
• Salt to taste
• Pepper to taste
• 100grams Mozzarella , grated
• 100grams Cheddar, grated
• 2 sprigs fresh Rosemary
• 4 to5 tbsp Butter

Method
1.Prepare cream: Place a saucepan on medium flame, add 1 tbsp butter ,when butter melts add chopped onion and garlic and fry for few minutes,till onion is translucent.Now add milk,cream,salt and pepper.Throw in rosemary sprigs and bring to a boil.Keep this aside.Let the cream be little salty,the potato will absorb it.
2.Remove the skin of the potatoes (do not soak in water-aim is to retain as much starch as possible in the potatoes.it is the starch that is going to hold the gratin together).Cut potatoes to thin slices-I used a mandolin to get super thin slice, you can test your knife skills.
3.Blanch the potatoes -Throw the sliced potatoes into a pot of salted boiling water and blanch for 2 to 3 minutes (more time if the potato slices are thick),drain the water.
4.Now assemble the gratin- butter an 8 inch baking pan, get set for layering ,put one layer of cream,arrange the blanched potato slices on top of cream, now another layer of cream,sprinkle some salt and pepper,apply tablespoon of butter and spread around, sprinkle some grated cheese on top now potato layer and cream again butter, repeat layers.I got up to 5 layers.
5.Let the last layer be the cream.top with the rosemary sprig and bake in preheated oven for 25 minutes.Remove sprinkle grated cheese and bake again for 10 more minutes till the top browns slightly.

Yellow butter cake with Chocolate butter cream icing - Happy birthday Dad

                                   Again......planned to write 1000 words....but this is all I could come up with...

Dad you are my hero........Happy Birthday

Recipe Source:Smitten Kitchen

Ingredients
Print this recipe
For Cake

• 480grams Cake Flour (4 cups + 2 tbsp)
• 2tsp Baking powder
• 1 1/2 tsp Baking Soda
• 1 tsp Salt
• 225grams unsalted butter (softened)
• 400grams Sugar (2 cups)
• 2 tsp Vanilla extract
• 4 large Eggs (room temperature)
• 2 cups Butter milk

For Butter cream icing

• 225grams unsalted Butter (softened)
• 188grams Icing sugar
• 1 1/2 cup Dark Chocolate (melted and cooled slightly)

Method

1. Make cake flour : Once you measure plain flour remove 8 tbsp  and replace with 8 tbsp Cornflour. Sift 3 times.Cake flour is ready.
2. Buttermilk substitute : add 2 tbsp vinegar to 2 cups of milk,let it stand for 5 to 10 minutes,use this for cake batter.
3. Preheat oven to 180 degree C.Line two 9 inch baking pan with baking paper and grease the sides.Set this aside.
4. Sift all the dry ingredients cake flour,baking powder, baking soda and salt into a bowl and set aside.
5. In a large(when I say large I mean really large,coz you are gonna have crazy batter)bowl beat butter and sugar till light,fluffy and pale, add vanilla extract and mix, now add one egg at and time and beat after each addition and keep scraping down the sides.Beat on low speed and add in the buttermilk,add this point the batter will look curdles.
6. Add in the dry ingredients in three batches, beating after each addition till all the dry ingredients are well incorporated and you are left with a smooth batter.
7. Divide the batter equally among the greased cake pan.
8. Pop it in the oven and bake for 35 to 40 minutes or when a toothpick inserted it comes out clean.
9. Cool the cake in the pan for 10minutes and transfer onto a wire rack and cool completely for one hour.
10. Meanwhile prepare the butter cream icing, in a bowl beat butter and sugar till light,fluffy and pale,add in the melted chocolate and beat till well combines and smooth.
11. Assemble the cake, place one cake on a cake tray or plate ,top with 1/4th of the butter cream icing and spread with a spatula evenly.Place the second cake on top and spread the remaining frosting on the cake.

Cherry Clafoutis

Anyone who watches Masterchef would have come across this dish,I have seen quite a few contestants creating Cherry Clafoutis.....recent one being Fillipo and I remember the judges saying that it tasted like sweet cherry omelette.....well that is exactly what I ended up with in my first attempt of making Cherry Clafoutis....I did not enjoy it and was wondering whats so great about this dish with a fancy French name and I was also very glad that I was smart enough to have halved the recipe....I was so surprised that my granny enjoyed it...in fact she was asking if there was more...then I thought....maybe its just my palette that is so used to having chocolate....and maybe this dish failed to hit the right chord for me....so I decided to give it a try again...this time I made few changes ....increased the level of sweetness and baked for lesser time(coz I definitely did not want to end up with cherry omlette).....my mom,dad,daughter, granny and my maid enjoyed Cherry Clafoutis......but I did not ........damn those chocolates. 

So I think maybe its just me....coz Cherry Clafoutis is famous French breakfast dish...so Iam assuming there must be something really unique about it....but its just not for me I guess.....maybe it is for you...you like it ...great......if you don't .....please do not grill me :)

Recipe source:Joy of baking
Ingredients
Print this recipe
for batter

• 1/2 cup All purpose flour (65grams)
• 1/4 tsp Salt
• 2 large Eggs
• 5 tbsp Sugar 
• 3/4 ml Milk (180ml)
• 1 tbsp Melted butter
• 1/2 tsp Vanilla extract

For Cherries

• 350gram Fresh cherries ,pitted
• 1 tbsp unsalted Butter
• 2 tbsp Sugar

Method

1. Preheat oven to 210 degree C.Keep a 9 inch oven proof dish or in my case 4 ramekins ready.
2. In a food processor (or use electric beater or hand whisk) add flour,eggs,salt,sugar,milk,butter and vanilla extract.Process for a minute till you get a smooth batter.Let it rest for few minutes while you prepare the cherries.
3. In a saucepan melt butter, add cherries to the bubbling butter and cook till the cherries have softened and are coated with butter.Now sprinkle sugar and cook till sugar dissolves and turns into syrup.Pour the cherries into the baking dish or ramekins.Pour the prepared batter over the cherries.Bake for 18 to 20 minutes or until just set and the clafoutis is puffed.( my clafoutis took 14 minutes to bake completely)
4. Do not open the door until the end of baking time there are chances the clafoutis will collapse.
5. Dust some icing sugar on top and serve immediately.

Pots de Creme au Chocolat - Baked Chocolate Custard

Have you ever fallen in love........with a dish.......when I say love I do not mean....'feeling weak in the knees' love......or having an 'organism' love...neither 'getting turned on' love.......nor 'sinful love'......I am talking about just 'Pure Love'.......from the heart love.......coz believe me this is that dish......LOVE.

I know I am in love with a dish ....when ...'ME'...known for my laziness.....actually gets up middle of the night,walks down two floors...in pitch darkness...into the kitchen.....all the while praying that there is no ghost following me....open my refrigerator....just to steal a bite.....yes.....that is when I know I am in LOVE....from the heart PURE LOVE. 

Creme au Chocolat is like heaven for a dessert lovers and perfect for couples in love......or maybe for my sisters and me who are in love with chocolate.There is no way anyone can hate this dessert......spread some LOVE.....make some Creme au Chocolat.....oooooo...I can dance 

Recipe Source - William - Sonoma

Ingredients

Print this recipe

• 1 cup Cream
• 85 to 90 grams good quality Dark Chocolate (40% Cocoa)
• 3 Egg yolks (room temperature)
• 2tbsp Sugar
• 2 tsp Vanilla Extract
• 1tbsp Rum (optional)

Method

1. Preheat oven to 160 degree C. Keep ready a pot of boiling water and baking pan big enough to accommodate 4 normal size ramekins for water bath.
2. Place the chopped chocolate or chocolate chips in a bowl.
3. Meanwhile heat cream in a small saucepan over low heat.Once small bubbles start forming in the sides ,take off the heat (do not boil the cream) and pour the cream on the chocolate and let it stand for a minute till the chocolate melts.Mix well and set aside to cool down slightly.
4. In another bowl beat egg yolks and sugar using a hand held electric beater till it turns pale yellow,light and thick and should fall from the whisk like lazy ribbons, slowly add in the warm chocolate and cream mixture into the egg mixture(Yo need to be careful here,make sure the chocolate cream mixture is warm or you might end up with scrambled eggs-not a pretty sight) ,add vanilla extract and rum and mix well till well combined.
5. Place the 4 ramekins in the baking pan and equally divide the chocolate egg mixture among the ramekins.Now pour at least an inch deep of boiling water into the baking pan.
6. Cover the ramekins with aluminium foil and carefully transfer into the oven and bake for 15 to 20 minutes(mine took 18 minutes to bake to perfection)
7. Remove from the oven and let cool,transfer to refrigerator to let it set for at least 4 hours.
8. You can have it with strawberries or raspberries or in my case I made cute heart shaped white chocolate....even better ....just dig in...

Cookies for Kooky - Happy belated Birthday

We cousins are a crazy bunch.....if one zones out....the other one just loves to dance and eat ........one loves to cook and eat.........and our cousin Kooky is one of a kind......apart from her unique feature....her big beautiful ears she is also known to go mad after 11pm and is just crazy about chocolates....what better way to celebrate her birthday by sending her virtual 'Totally Chocolate - Chocolate chip cookies'........and the best part .....'Cookies for Kooky' sounds cool :).....Wish you a very Happy Birthday Kooks....I have wonderful memories with you.....I love your after 11 madness....throwing your leg up in the air and singing ....Yeh jho mohabbat hai.......you are special.........waiting to see you soon.

This post was long due....Neetu, Devs and me wanted to make these cookies for Kooks for long time...Well here it is


"Kooksu.....
My chaddi buddy....only cousin who tolerated me as a child....as described by my sister....Kooksu is our MAD CRAZY ONE....this one may look all quiet and docile from the outside.....but do not go by her looks...she is a mad wild  cat!!!!!(Literally.....she uses her long sharp nails to scratch your eyes out)....So here is a little dedication to our Chocoholic Kooksu ....HAPPY BIRTHDAY!!!!!!!....hope you have a great year ahead"
Love Devs

        

"Kooky Akka
Growing up I always knew that Kooky Akka,most of the time,was in her own little world! Little did I know that I would one day end up to be a zoner out like her! Sounds shady but I mean zoning out in the most innocent way! People think we are big thinkers but honestly we are probably just wondering if we can sleep standing up! Happy birthday Kooky akkaaaaaaa!!!!!!!!! I hope you had an amzing birthday and have an awesome year ahead....Keep zoning out :) "
Love Neetu

Totally Chocolate Chocolate Chip Cookies - Nigella Lawson
Ingredients
Print this recipe

• 125 g Dark Chocolate
• 150g All purpose flour (Maida)
• 30g Cocoa
• 1tsp Soda bi carbonate
• 1/2 tsp salt
• 125g Butter, softened
• 75g Light brown sugar
• 50g White Sugar
• 1tsp Vanilla extract
• 1 Cold Egg
• 200g Semi Sweet Chocolate chips(we mixed white chocolate chips and semi sweet chocolate chips)

Method

1. Preheat oven to 170 degree C.Line baking sheet with parchment paper.Set aside.
2. Melt 125g dark chocolate over double boiler or in a microwave.
3. Sift flour,soda bi carbonate, cocoa powder and salt into a bowl and set aside.
4. In another bowl cream butter,brown sugar and white sugar till light,smooth and fluffy.
5. Add melted chocolate and mix together.
6. Now add vanilla extract and cold egg and beat till well combine.
7. Add the dry ingredients and mix well. 
8. Add the chocolate chip and stir.
9. Using an ice cream scoop,scoop out the cookie dough and place on the prepared baking sheet 6 cms apart,don't flatten the dough.
10. Bake in preheated oven for 18 to 20 minutes,test by inserting a toothpick and it should come out semi clean and not wet batter.
11. Let the cookies cool on the baking sheet for 5 minutes before transferring on to a wire rack to cool completely.
12. Store in cookie jar or air tight container. 

Pineapple Cream Gateau - Happy Birthday Mom

I am no doubt  a Daddy's girl.....always taken my mom for granted...still do and I don't think it is going to change in the near future....My mom and me.....we are not the very expressive kind....always  at each others throat....fighting,arguing,screaming(well its just me doing all the three...my mom just ignores me and my tantrums).....have you ever noticed....no matter how rude you are towards your mom,she is always fine the next minute(at least that is how my mom is)....its like nothing happened, I feel god made her that way...'super special'.


I may not appreciate my mom much .....I am sometimes rude to her.......I may not hug or kiss her often......I may not say 'thank you' often.......nor do I say 'I love you' often...but I know deep down inside .....she is my SUPERWOMAN and I love her and I will be happy and blessed if years down the lane ...I am at least half the person she is. Happy Birthday Mom (Please don't tell her this...I won't be able to deal with her attitude)


My mom does not like chocolate.....I know she likes pineapple.....I was all set, started preparing for the cake the previous day.....early morning...running around....getting my girl ready to go to school....dropped her....came back....made the basic sponge cake....let it cool....skipped gym...went to pick up my girl from school....slit the cake to two......made syrup...whipped first batch of fresh cream...plopped on the cake... meanwhile cut my finger trying to open the pineapple tin....sprinkled chopped pineapple on the cream(after tending to my wound).....plopped top layer...whipped second batch of cream...took almost 20 minutes to frost the cake almost perfectly....made butter cream icing for decorating......daughter pretending to help me bake but actually being a big pain.....piped the cake with frosting ...all done.....and mom says "I would have preferred  pineapple mousse" .......Thank you mom....I wonder where I got that 'Non Appreciating' gene from.

Ingredients
Print this recipe

For Cake
Recipe source :From my heart

• 105g  All purpose flour
• 1/2 tsp Baking Powder
• 3 Eggs
• 125g Caster Sugar
• 55ml Boiling Water
• 7g Butter, melted
• 1/2 tsp Vanilla extract
• 1/4tsp Pineapple essence (optional)

For Soaking Syrup

• 1/2 cup Syrup from tinned pineapple
• 2tbsp  Sugar
• 2 tsp Rum

For Frosting

• 400ml Fresh Cream
• 6tbsp  Icing Sugar
• 450 g tinned pineapple slices

Butter cream frosting (optional)

• 55g Butter,softened
• 4ml Vanilla Extract
• 125g Icing sugar, sifted
• 15ml Milk
• few drops of lemon yellow color

Method

For cake

1. Grease an 8inch pan and line with baking paper.Keep aside.
2. Preheat oven at 180 degree C.
3. Sift flour and baking powder.Keep aside.
4. Using an electric beater, beat egg and sugar till it turns pale yellow,light and fluffy.
5. Fold in the sifted flour, do not over mix.
6. Now fold in butter,vanilla,pineapple essence and water and mix slowly till well combined.
7. Pour the cake batter into the prepared tin and bake in preheated oven for 20 minutes or till done.
8. Cool the cake in the pan for 5 minutes ,remove from pan and cool the cake completely on wire rack.

For Soaking syrup

1. Combine sugar and syrup in a small sauce pan and boil till sugar dissolves. Let this cool.
2. Add rum.

For whipped cream Filling

1. Whip cream and icing sugar till soft peaks are formed.

For Butter cream icing

1. Cream butter till light and fluffy.
2. Add icing sugar and vanilla and beat on high speed, add enough milk to get smooth and light consistency
3. Add color and beat for 30 seconds.
4. Transfer the icing bag and set aside till further use.

Assemble the cake

1. Cut the cake to two layers.
2. Place one layer on cake stand, soak the layer with half of the soaking syrup.
3. Cover with cream and top with half of the chopped pineapple
4. Place the second layer on top, soak with the remaining syrup.
5. Frost the cake with rest of the whipped cream and decorated with chopped pineapple or anyway you desire.
6. Pipe the butter cream frosting on the cake. 
7. Let the cake rest in the refrigerator for at least 4 hours before serving.