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Sunday, 28 April 2013

CHOCLATE FUDGE


 Everyone loves chocolate... not just kids... I can consume chunks of chocolate in just under a minute... so here is the recipe for chocolate fudge......
Ingredients:
  • condensed milk - 1tin or 397 gm
  • dark chocolate_ 100 gms
  • butter unsalted- 50 gms
Preparation:
Melt butter and condensed milk in microwave or double boiler.
add broken chocolates to the condensed milk and mix until all the chocolate is completely melted and the mixture becomes smooth... now transfer onto foil lined tin or vessel and cool in the  refrigerator for 2 hours until set. Once set cut into square pieces... Sprinkle some sprinklers on top if u wish...
CHOCOLICS BEWARE....
 

ITALIAN PENNE PASTA IN WHITE SAUCE


























 
What could be more delicious than a combination of butter, cream, cheese and milk?
Well then try out this recipe...
 
 
 
 
Ingredients:

  •   Penne pasta boiled-200 gm
  •  onion- 1 finely chopped
  •  bell pepper -cut in2 square pieces- 2 tbsp
  •  ginger paste- 1 tsp
  •  garlic paste- 1 tsp
  •  green chilly- 2 chopped
  •  butter- 3 tsp
  •  mikl- 1 cup
  •  cream- 2 tbsp
  •  cheese cubes- 2 grated
  •  corn flour mixed wth water- 2 tbsp
  •  meat masala powder-1 tsp
  • pepper powder- 1 tsp
Method:
 Heat butter in a deep bottomed pan.
 Add ginger garlic paste, chillies.
 Add onion , saute.
Add capsicum. saute.
 Now add salt... and then add milk...
Add cream, cheese, meat masala powder, pepper powder, then add corn starch...
The sauce begins to become thick.... Add pasta... mix well....
 The pasta s ready to serve..
 Garnish wth grated cheese and cilantro..
 

Saturday, 27 April 2013

BLACKFOREST CAKE




Hi friends, this is one of my first post in this blog and so I thought would start with something special. Now, what could be more better than YUMMY Black forest cake.... I dont  know how well I will be able to carry this page out. Anyway, I need your prayers and support for this blog... Tankyou..


Ingredients:

For the cake:
  1. Cake flour - 1/2 cup
  2. Cocoa powder -1/3 cup
  3. salt -1/4 tsp
  4. eggs -4 large
  5. Sugar -2/3 cup
  6. Butter melted- 40gms
  7. vanilla essence - 1tsp
For cream:
  1. whipping cream - 2 cups
  2. icing sugar- 5 tbsp
  3. vanilla essence- 1 tsp
 
For syrup:
  1. cherry syrup/sugar syrup- to just soak the cake layers
  2. cherries- 5-6 chopped
 
For decoration:
  1. chocolate dark- 100 gms
  2. cherries whole- 6-8
 
 


Preparation:
  1. Preheat oven to 180 C/350 F.
  2. Grease a 6 or 7 inch baking tin and line with parchment or wax paper.
  3. sift together first three ingredients and keep aside.
  4. In a bowl whisk together eggs and sugar with whisk and place it over a hot boiling water bath and keep on whisking until the mixture is luke warm. Just touch the mixture and it shoud be slightly warm.
  5. Now using an electric beater, beat the ingredients until it forms a pale thick mixture.
  6. add vanilla essence and beat again.
  7. now add the dry ingredients in three parts and mix with spatula taking care that air does not escape.
  8. Add some of the cake batter to melted butter and add the butter mixture to the rest of the cake batter.
  9. Transfer it onto a baking tin and bake for 20-25 mins.
  10. after the cake is fully baked when press gently down the cake it will bounce back(i.e. the cake is soft) and skewer inserted in the centre comes out clean.
  11. cool the cake completely on a wire rack. peel of the parchment paper. And slice the cake into 2 or 3 layers horizontally.
For the cream:
  1. place the cream in a deep bowl and chill it along with the whisk of electric beatr in the freezer for about 15-20 mins.
  2. take out of the freezer and add sugar and vanilla essence and whip until stiff and forms peaks.
  3. Transfer some to a piping bag with star nozzle.
For chocolate shavings:
  1. chop the chocolate with a sharp knife to thin long strips.
Assembling:
  1. Place one of the cake layers on a cake stand and insert some parchment paper strips all under the cake  to avoid mess.
  2. now soak the cake with sugar or cherry syrup. Do not over soak, the cake may turn damp.
  3. put some chopped cherries over it apply cream and then overlap with the next cake layer.
  4. repeat the proces and lay the third layer.
  5. coat with thick layer of cream so that crumbs do not come up or coat the cake with a thin layer at first.keep the cake in fridge wen the cream becomes dry coat with second thick layer of cream.
  6. With piping bag draw designs over the cake. put some chopped cherries and dark chocolate shavings...
The cake is ready.. yum yum...

CHOCOLATE CAKE WITH VANILLA BUTTERCREAM FROSTING....

Ingredients:
For the sponge cake:
  • All purpose flour/maida-1/2 cup
  • baking powder- 1 tsp
  • baking soda-1/2 tsp
  • salt-1/4 tsp
  • cocoa powder- 1/3 cup
  • sugar- 2/3 cup
  • butter- 40 gms
  • vanilla essence- 1 tsp
For the butter cream frosting:
  • Butter unsalted soft at room temp.- 200 gm
  • icing sugar or powdered sugar(sifted)- 4 cups (or even less if u want it less sweet.. I found it more sweet)
  • vanilla essence- 1 tsp
  • milk- 3 tbsp
Preparation:
For the sponge cake:
Preheat the oven to 180 C/350 F.
Sift maida, baking powder, baking soda, salt and cocoa powder. Keep aside.
In a bowl beat sugar and egg manually with a whisk. place this bowl over hot boiling water in a skillet. beat vigourously until just warm( The mixture when placed inside of your palm should feel slightly warm).Doing this really helps the cake rise very well. Beat the  mixture using an electric beater until mixture becomes thick and pale. Add 1/3 of the cake flour mixture and mix with spatula taking care that air does not escape. Add some of the cake batter to melted butter and add the butter mixture to the rest of the cake batter.
Transfer it onto a baking tin greased with butter and lined with parchment paper and bake for 20-25 mins.
after the cake is fully baked, when pressed gently down the cake it will bounce back(i.e. the cake is soft) and skewer inserted in the centre comes out clean.
cool the cake completely on a wire rack. peel of the parchment paper. And slice the cake into 2 or 3 layers horizontally.
For the butter cream:
It is very important for the cream to be at room temprature. And the icing sugar used here is quite a lot.. Its really sweet. But  I guess lesser sweet would be perfect.. But this propotion of sugar and butter is important if  you want a perfectly pipeable icing...
Beat the butter very well at high speed for 3-5 mins.
Add icing sugar little by little until half the quantity of sugar is consumed. Add milk and vanilla essence. beat well once again. scrape of the cream from the  sides of the bowl during the process. Keep adding sugar until the whole quantity is consumed.
 
In a piping bag reserve some cream for decoration later.
Fill the layers of cake with cream. Spread the cake evenly with cream. NOW over the top layer and sides apply the cream lightly and cool it in the fridge for 15-20 mins.
Again apply a thick coat of the remaining cream to the cake. Smooth it using spatula just dipped in hot water. I used piping bag with a star nozzle to decorate the cake. Also used chocolate shavings and sprinklers for garnishing.