Dec 27

Pasta with a charred red pepper sauce

bell pepper sauce

I call myself a foodie but I also have a long list of food I hate. My friends and family have been given that long list to memorise as it seriously upsets me when they don’t remember what I hate. ???. Yeah. I am a fussy foodie.

bell pepper sauce

On the list, besides a million other things is Capsicum and Bell Pepper. I absolutely detest it in any preparation and religiously remove it or refuse to eat. But surprisingly I love this red pepper sauce. I use it for so many different kinds of preparations.

If u want a pasta that’s spicy and different, then this charred red bell pepper sauce pasta is especially for u.

bell pepper sauce

1 big red capsicum

3-4 big tomatoes

10-12 garlic flakes

4-5 dried red chillies

1 pkt amul cream

200 gms boiled pasta

100 gms each of mushroom, broccoli, baby corn, zucchini

1 tbsp of mixed dried Italian herbs

olive oil

salt

 

  1. Chop capsicum, tomatoes, garlic flakes and chillis and add it to the pan with a little oil
  2. Cook on high heat till soft and slightly charred though be careful not to burn it
  3. When cool blitz it in the mixer to a fine paste adding little water if necessary
  4. Heat oil, add the baby corn, sauté, then add the mushroom, sautee and then add the broccoli adn zucchini. add little salt and dried herbs.
  5. Add the boiled pasta and the sauce to the vegetables. Mix well and adjust seasoning.
  6. Add the cream and mix well. Shut the gas

Dec 03

Stuffed Mushrooms

stuffed mushrooms

Have u seen those cartoons that have these hearts popping out of their eyes when they see or hear something they love. Well I get like that when someone says mushrooms ??, esp stuffed mushrooms.

stuffed mushrooms

I have been making these stuffed mushrooms for years and just realised for some reason have never featured them on the blog. Today woke up and said chalo lets quickly make them.

stuffed mushrooms

It’s a super fast recipe, easy for anyone to make and relatively healthy as it’s not deep fried. Trust me once u start making these you won’t be able to stop eating.

 

Ingredients
1 packet button mushrooms
1 finely chopped onion
Finely chopped coriander
10 flakes finally chopped garlic
2 tbsp bread crumbs
3-4 grated cheese cubes
Salt

 

  1. Wash the mushrooms and remove the stalks keeping the caps intact. Scoop a little to get a hollow Center in the caps.
  2. Chop these stalks fine
  3. In a pan sauté onion and garlic with little oil
  4. When translucent, add chilli, chopped stalks and salt. Fry on medium heat till cooked
  5. Add bread crumbs and sautée for 1-2 mins. Add coriander. Shut the gas.
  6. Stuff this masala in the mushroom caps
  7. Put in the microwave and microwave it for 10 mins at 600 degrees
  8. Top with cheese and microwave for another minute or till cheese melts.

Nov 30

Eggless Red Velvet Cuppies with Cream Cheese frosting

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My Achilles heel seems to be red velvet. Always stayed away from it. I attempted it once on my birthday and got a Maroon colour cake with a crusty texture. It was tasty but not the red velvet I wanted

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Tried another recipe today and the taste and texture is awesome but still didn’t get the bright red I am looking for. Maybe I was stringent with the colour, also I reduced the cocoa instead of using the mentioned amount. Next try will stick to the recipe and hope for a lovely bright red.

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The taste and texture of these eggless Cuppies is awesome and with this yum cream cheese frosting I had to to stop my son at 3 ?.

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Ingredients

1 & 3/4 cup maida
1 cup castor sugar
2 tbsp unsweetened cocoa powder. just make sure you dont use dutch processed
1 tsp. baking soda
1/2 tsp salt
1 cup plain milk
1/2 cup olive oil
1 Tsp vanilla extract
1 Tablespoons white  vinegar
Red gel colour a few drops.

 

  1. Preheat oven to 175 deg C
  2. Line a 12 cupcake tray with paper liners
  3. Sift and mix the dry ingredients together
  4. Whisk wet ingredients (EXCEPT vinegar)
  5. Mix the wet and dry ingredients in 3 increments. Once all together, add the vinegar. whisk to incorporate .
  6. Bake for 15-20 mins. this time depends on the oven.

 

Cream Cheese Frosting

Ingredients:

1 pack of Philadelphia cheese (226 gms)

1 cup of whipping cream

1/2 cup icing sugar

1 tsp vanilla extract

 

  1. Whip the whipping cream till it gets soft peaks.
  2. whisk the cream cheese separately.
  3. Add the vanilla extract, icing sugar and cream cheese to the whipped cream and whisk it till mixed properly.
  4. Keep in fridge.

Nov 28

Mix Berry Vanilla Cake

Mix berry vanilla cake

What if you miss celebrating your dearest friend’s birthday. Simple you just surprise her the next time you meet. She is someone who keeps nagging, is it eggless  or please make eggless na.

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A recipe I see so many bakers using recently has been on my mind. Everyone has good things to say about Sumod Tom’s eggless cake and so decided to give it a shot.

Mix berry vanilla cake

Used his eggless Vanilla Sponge recipe which I have given below. Made a mix berry compote of blueberry and raspberry which i drizzled over the layers along with some whipped cream. Dressed it with strawberry roses. Yum

 

Eggless Vanilla Cake

Ingredients

All-purpose flour – 288 grams (2 ¼ cups)
Baking powder – 1 teaspoon
Baking soda – 1 teaspoon
Butter -1 stick or 113 grams
Sugar -2 table spoons
Vanilla essence – 2 teaspoon
Sweetened condensed milk – 1 tin 398 grams
Milk – 80 ml or 1/3 cup
Apple cider vinegar-1/2 Table spoons
Club Soda – 150 ml

 

  1. Ensure all the ingredients are at room temperature before you begin. It is better to keep the butter you will use outside the refrigerator for an hour before you begin the mixing process.
  2. Grease 2, 8 Inch baking tin with butter and dust with a little flour. Tip out all the excess flour. You can even grease and line the baking tin with baking paper.
  3. Add salt, baking powder and baking soda to the flour, and sieve the mix a few times and then set aside.
    Preheat the oven to 180oC.
  4. In a mixing bowl, add the measured 113 grams of softened butter and 2 tablespoons granulated sugar powdered. Start creaming the butter and sugar mixture with a mixer or with a spatula. Continue creaming until it is soft and fluffy.
  5. Add in the condensed milk, and cream the mix together until it is smooth and fluffy.
  6. Add apple cider vinegar to the milk and add this whole mix along with the vanilla essence to the butter and condensed milk mix. Fold the mix till its uniformly incorporated. Gradually add the flour mix in three parts, and fold in till completely mixed and no more flour is seen in the mix. Finally add the club soda in two parts and fold gently with the least number of mixes n folds.
  7. Pour the cake batter into the prepared baking tin. Tap on the work table, so that any air trapped in the batter can be expelled. You should push the batter from the center out to the edges just before you put the cake in the oven. This ensures a leveled cake top, rather than a domed one.
  8. Place the cake in the preheated oven and allow it to bake for 10 minutes at 180 C and then reduce to 160 C. Bake for another 20 to 30 minutes, or until a wooden skewer inserted in the center comes out clean and dry.
    Remove the cake from the oven and let it rest for 5 to 10 minutes.
  9. Gently tap the bottom of the baking tin or if required run a knife along the outer edges. Unmold the cake from the baking tin and let it cool completely on a wire rack. Slice the cake with a serrated bread knife and enjoy.

 

Blueberry & Raspberry Compote

Ingredients

1/2 cup dried  blueberry

1/2 cup fresh raspberry
1 cup water
1/2 cup sugar
1 tsp balsamic vinegar

1 tsp cornflour

 

  1.  take a pan and heat water and sugar in high
  2. when the sugar melts and just starts to thicken, then add the dried blueberries.
  3. When they soften, add the raspberry
  4. cook it on low for about 20 mins or till all the juices flow out and the berries are soft. Smash them a bit.
  5. add balsamic vinegar and give it a stir. Add the cornflour mixed with little water.
  6. Shut the gas. U will get a thick syrupy consistency.

Nov 21

Cheesy Bacon Egg Cups

Cheesy Bacon Egg Cups

U know those easy food videos that keep popping up in FB. The ones that are so droolsome. Well I save those and I keep wanting to try some of it but keep forgetting

Cheesy Bacon Egg cups

Today for breakfast, chose one of those from Tasty and boy was that good. Not good, it was awesome

My killer breakfast today Cheesy Bacon Egg cups.

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Ingredients

2 slices of bread

1 Britannia cheese cube

4 strips of fried Bacon

2 eggs

salt, oregano, chilli flakes

Olive oil for brushing

 

  1. Cut rounds from the bread of the size of your muffin tray.
  2. Grease the muffin tray, place the bread circles in 2 cavities.
  3. Cook your bacon but ensure not to make it too crispy. Place it around the wall of your muffin cavity to form a cup over the bread.
  4. Grate cheese and divide in 2 portions and put it in these cavities.
  5. Break an egg in each cavity and sprinkle it with salt, oregano and chilli flakes.
  6. Bake in a preheated oven at 180C for 12-15 mins. Keep an eye to ensure if you want the yolk runny. If you want the yolk cooked through, keep it for a longer time.
  7. Serve Hot

Nov 16

After Eight Layered Cuppies

After Eight Layered Cuppies

Another combination I love is mint and chocolate. Adore after eight chocolates and have been wanting to try that combination

After Eight Layered Cuppies

Here are chocolate cupcakes with peppermint flavour and whipped cream in the layers.

Layered cupcakes are a great option to mini cakes.

After Eight Layered Cuppies

Ingredients

4 eggs

1 1/4 cup sugar

1 cup all purpose flour

3/4 cup butter

1/2 cup cocoa powder

1 tsp vanilla essence

2 tsp baking powder

1 drop of Marson peppermint flavour

Whipped Cream

1 drop green gel colour

Sprinkles of your choice

 

  1. Line a 12 cupcake tray with paper liners. Pre heat the oven to 175C.
  2. Sieve the flour, baking powder and cocoa together.
  3. Beat the butter and sugar very well until thick and well combined.
  4. Add eggs gradually, and keep beating the mixture till it is mixed well and is fluffy. Gradually add in the dry ingredients and fold inslowly. Do not overbeat the mixture.
  5. Pour the mixture into the prepared tray.
  6. Bake in a hot oven for 15-20 minutes or till a toothpick comes out clean.
  7. Meanwhile, add green colour to the whipped cream and blend it well.
  8. When the cuppies are cool, slice them into 3 sections and layer with the colour whipped cream.
  9. Sprinkle some chocochips and sprinkles to dress it up before serving.

Nov 16

Strawberry Margarita Truffles

Strawberry Margarita Truffles

6 months ago a group of strangers from Chef at Large met up for lunch. The meet that started at 12 pm went on till 11:30 pm. We realised we had loads in common esp daaru and madness and thus the Vella Gang was formed.

We laugh, we cry, we share, we drink and we hog together. The best thing that has happened to me in the recent times.

Strawberry Margarita Truffles

Love u loads my vellus. Celebrating our half year anniversary with Strawberry Margarita Truffles with white chocolate, dried strawberries, tequila and a hint of salt.

Strawberry Margarita Truffles

Ingredients

500 gms chopped white Chocolate

1 pkt Amul cream

2 drops Pink gel colour

2-3 tbsp tequila

1/2 cup chopped dried strawberries

1/2 tsp salt

1/2 cup desiccated coconut

 

  1. In a heavy pan heat cream till scalding, pour over the chopped chocolate. Cover fro 3-4 minutes and then mix till melted. Let it cool.
  2. Add the tequila, salt and dried strawberries. Mix well.
  3. Pour into a greased dish and keep it in the fridge for an hour.
  4. when set, scoop out portions to roll into balls.
  5. coat with desiccated coconut and then keep it in the fridge again for 4 hours before serving.

Oct 31

Walnut & Strawberry Chocolate Fudge

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My daughters school has a Diwali party today and she wanted to me to make something to share with her friends.

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It slipped my mind till late last night and then I panicked. God, am late. She is gonna be mad if I don’t make something.

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The easiest recipe came to mind. So made a chocolate walnut fudge with dried strawberries in it. Super fast and sure to impress.

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INGREDIENTS

500 gms dark chocolate,

chopped 1 can Milkmaid (sweetened condensed milk)

1/2 tsp salt

1 tsp vanilla extract

1/4 cup chopped walnuts

1/4 cup chopped dried strawberries

 

  1. Line a baking pan with baking paper and set it aside.
  2. Heat water in a steel bowl, when it bubbles put another bowl with the chopped chocolate on top of it. This is called the double boiler method. Do not overheat the chocolate.
  3. Add the sweetened condensed milk, vanilla and salt. Mix well.
  4. Remove from the heat and immediately mix in the walnuts and strawberries.
  5. Pour into the prepared pan and then refrigerate until firm (at least 2 hours to overnight).
  6. Cut into squares and serve.

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Oct 31

Candyland cake

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My son turned 5 and we have been having a countdown since a month. Every time I asked him what cake do u want, he kept having different requests.

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Once he wants a Spider-Man cake then a car cake then a jake and the never land cake then ….

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Finally I told him, leave it to me. Will make something special for u. When the idea of this cake came to me, I was so excited to start that I began having a countdown of my own ?

Presenting Nirvair’s 2 tiered cake.

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bottom tier – Chocolate cake with Nutella ganache loaded with Oreos, twix, snickers, Mars and bounty.

Top tier – Vanilla caramel sponge with whipped cream and gummy bears, gems and sugar jujubes

Oct 15

Spinach Mushroom & Bacon Quiche

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I just returned from a home bakers convention and feel all geared up to try so many new baked dishes.

For some reason I always baked sweet and never savoury. I secretly always drooled at quiches and pies with the hope of making it some day. The only thing that frightened me was getting the crust right.

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Now when u have a star baker as your dearest friend who especially specialises in savoury bakes, I have nothing to fear ? Thanks Gina for the crust recipe

 

Presenting a delicious Spinach Mushroom Bacon Quiche loaded with cheese

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CRUST:

150 gms all purpose flour + some more for dusting

100 gms cold Amul butter

1 tsp dried oregano

1 egg

 

  1. Sieve the flour and add the cold butter which has been cut into cubes to it.
  2. Crumble and mix the flour and butter with your fingers till you get a sandy texture.
  3. Add the oregano and mix once.
  4. Break the egg into the dough and mix it well. Do not knead too much.
  5. Bring it together into a dough ball, dust some flour if its too sticky. Avoid overworking the dough.
  6. Cling wrap and leave it in the fridge for 1-2 hours.

FILLING:

 

3-4 tablespoons butter

2 cups Kellogg’s Corn Flakes cereal, crushed

1 chopped onion

10-15 minced garlic

2 tablespoons all-purpose flour

1/4 teaspoon salt

1 cup milk

1 cup grated Amul cheese

2 bundles chopped spinach,

1 pkt mushrooms – quartered

1 tsp oregano

2 eggs, well beaten

5 slices of bacon

 

  1. In a large pan, melt the butter over low heat. Remove 1-2 tablespoons to a bowl; mix and set aside for topping.
  2. Side by side, fry the bacon to a crisp and drain on a tissue.
  3. Stir the onion, garlic and sautée till pink.
  4. Add flour and salt. Cook for about 1 minute, stirring constantly.
  5. Gradually add the milk, stirring until smooth. Increase the heat to medium and cook until the mixture comes to a boil, stirring constantly. Remove from the heat.
  6. Add the cheese, stirring until slightly melted. Stir in the spinach, mushroom, bacon, eggs, and 3/4 cup crushed cornflakes. Mix well

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ASSEMBLY

 

  1.  Preheat the oven to 175-180 deg C.
  2. Remove the pastry dough from the fridge and roll it out into a big circular shape. Don’t make it too thick or too thin. Ensure that it is even all over.
  3. Gently place it in a tin/borosil casserole. Press lightly agains the bowl to take its shape. Be careful to fill any tears and ensure its even everywhere. Trim off the edges where its excess. Gently prick the base with a fork to ensure that it wont rise when baked.
  4. Place a parchment paper over the dough and fill it with Rajma beans.
  5. Bake for 10 mins (top and bottom) and 5 mins on bottom rod. U will see a slight golden colour to your crust. Switch the oven off. Leave it in the oven for 10 mins
  6. Spread the filling mixture in the dish. Sprinkle the reserved cereal topping over the spinach mixture. Sprinkle the left over melted butter on top
  7. Bake for about 25 minutes, or until heated through. Leave in the oven for 10 mins after its done
  8. Serve hot