tag:blogger.com,1999:blog-2162129059563898852024-03-05T17:15:26.235+04:00Everybunny Loves Food<center>food life and me</center>Sana Hurzukhttp://www.blogger.com/profile/17884946708653038854noreply@blogger.comBlogger180125tag:blogger.com,1999:blog-216212905956389885.post-44540144151763868052022-01-03T19:00:00.001+04:002022-01-03T19:00:12.121+04:00Peri Peri Chicken<div style="text-align: justify;"> </div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeREJC7Kth_mtjsJ7xMNYyTVETZQIYL90JP864APa2y86JE1X4hhJNnehqwL6CvueO9ec4XFShyWDAr_trrOF18m-pG6p-pL3bBZJyiY0r2NZOoHVYqzjOeG3_xf_DHPi0LZa5uJI09n4/s2048/D0CD7A4B-EB74-4DA4-A78D-197D924E1E0E.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeREJC7Kth_mtjsJ7xMNYyTVETZQIYL90JP864APa2y86JE1X4hhJNnehqwL6CvueO9ec4XFShyWDAr_trrOF18m-pG6p-pL3bBZJyiY0r2NZOoHVYqzjOeG3_xf_DHPi0LZa5uJI09n4/s320/D0CD7A4B-EB74-4DA4-A78D-197D924E1E0E.jpeg" /></a></div><p style="text-align: justify;">Peri Peri Chicken is one of my favorite things to eat as I have been making it for quite some time now. However when I came across this recipe from Smitten Kitchen it had an added ingredient of coriander or parsley leaves and this took it up to another level. The chicken is very tender and flavorful. We had it with some Brabant potatoes and sautéed vegetables.</p><p style="text-align: justify;">Recipe Source: <a href="https://smittenkitchen.com/2016/09/piri-piri-chicken/" target="_blank">Smitten Kitchen</a> </p><p style="text-align: justify;">Ingredients </p><p style="text-align: justify;">For The Marinade</p><div style="text-align: left;"><div style="text-align: justify;">3 Garlic Cloves (peeled)</div><div style="text-align: justify;">1/2 Onion (roughly chopped)</div><div style="text-align: justify;">1/2 of a Medium Red onion Capsicum</div><div style="text-align: justify;">2 Red Chillies (I used Indian byedgi, the authentic version would be a peri peri chili) </div><div style="text-align: justify;">1/4 Cup Coriander leaves </div><div style="text-align: justify;">1 Tsp Paprika</div><div style="text-align: justify;">1/2 Tsp Oregano </div><div style="text-align: justify;">2 Tbsp Lemon juice from concentrate or one full lemon </div><div style="text-align: justify;">2 Tsp Apple Cider Vinegar</div></div><div style="text-align: justify;">1 Tbsp Olive oil</div><div style="text-align: justify;">1/2 Tsp Salt or more to taste </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">1 kg chicken (skinless cut into 8 pieces)</div><div style="text-align: justify;">Sunflower Oil for shallow frying </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Method</div><div style="text-align: justify;">1. Place all the marinade ingredients in a mixer or food processor and blend to a smooth paste.</div><div style="text-align: justify;">2. Place the chicken pieces in a large bowl and marinade with 2/3 of the sauce for 1 hour or overnight in the fridge. Reserve the remaining sauce for serving with the chicken. </div><div style="text-align: justify;">3. Heat 2 Tbsp oil in a frying pan and fry the chicken pieces in batches. Alternatively you can grill it in the oven at 350 degrees F or BBQ it.</div><div style="text-align: justify;">4. Serve with your favorite sides like bread, grilled vegetables, potatoes etc.</div><p style="text-align: justify;"> Happy Eating!!</p>Sana Hurzukhttp://www.blogger.com/profile/17884946708653038854noreply@blogger.com0tag:blogger.com,1999:blog-216212905956389885.post-7906377148102197572022-01-03T18:45:00.000+04:002022-01-03T18:45:08.030+04:00Churros<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHNbFMm41qEJTkKS8aZBr1rW7CPm3XVh1DZOHI8Ir1qUarRLE96ZUxuZYtSXKjkkNSgk1-PpEEFcv_UGB4cJyBNzO6TlUiTqNa6t1zbfB9E3SDHUjWRFUzcXBdc7_iC9RAy-XcEUI0ECg/s2048/C199AD22-3D88-4DC5-A920-AA6904B7C721.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHNbFMm41qEJTkKS8aZBr1rW7CPm3XVh1DZOHI8Ir1qUarRLE96ZUxuZYtSXKjkkNSgk1-PpEEFcv_UGB4cJyBNzO6TlUiTqNa6t1zbfB9E3SDHUjWRFUzcXBdc7_iC9RAy-XcEUI0ECg/s320/C199AD22-3D88-4DC5-A920-AA6904B7C721.jpeg" width="320" /></a></div><br /><p style="text-align: justify;">I love biting into a crisp hot churro with a soft center. I had been wanted to make churros for ages but kept putting it off for one reason or the other. I finally decided to give them a shot and could not believe how easy they are. My dough didn’t look shiny or put together but when I piped the churros they came out very easily. I had to use an extra egg as my egg was on the smaller side so I’ll remember to use a large egg next time. </p><p style="text-align: justify;">Recipe Source : <a href="https://www.browneyedbaker.com/churros/" target="_blank">Brown Eyed Baker </a></p><p style="text-align: justify;">Ingredients </p><div style="text-align: justify;">For the Dough<br /><span class="wprm-recipe-ingredient-amount" face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="-webkit-text-size-adjust: auto; box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333; font-size: 1em; text-size-adjust: auto;">6</span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="-webkit-text-size-adjust: auto; caret-color: rgb(51, 51, 51); color: #333333; font-size: 1em; text-size-adjust: auto;"> Tbsp Unsalted Butter<br /></span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="-webkit-text-size-adjust: auto; caret-color: rgb(51, 51, 51); color: #333333; font-size: 1em; text-size-adjust: auto;">1/2 Cup Milk<br /></span><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="-webkit-text-size-adjust: auto; caret-color: rgb(51, 51, 51); color: #333333; font-size: 1em; text-size-adjust: auto;">1/2 Cup Water</span></div><div style="text-align: justify;"><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="-webkit-text-size-adjust: auto; caret-color: rgb(51, 51, 51); color: #333333; font-family: inherit; font-size: 1em; text-size-adjust: auto;">1/2 Tsp Salt</span></div><div style="text-align: justify;"><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="-webkit-text-size-adjust: auto; caret-color: rgb(51, 51, 51); color: #333333; font-family: inherit; font-size: 1em; text-size-adjust: auto;">1 Cup All Purpose Flour</span></div><div style="text-align: justify;"><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="-webkit-text-size-adjust: auto; caret-color: rgb(51, 51, 51); color: #333333; font-family: inherit; font-size: 1em; text-size-adjust: auto;">1 Large Egg (at room temperature)</span></div><div style="text-align: justify;"><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="-webkit-text-size-adjust: auto; caret-color: rgb(51, 51, 51); color: #333333; font-family: inherit; font-size: 1em; text-size-adjust: auto;">1 Tsp Vanilla Essence</span></div><div style="text-align: justify;"><span face="-apple-system, BlinkMacSystemFont, "Segoe UI", Roboto, Oxygen-Sans, Ubuntu, Cantarell, "Helvetica Neue", sans-serif" style="-webkit-text-size-adjust: auto; caret-color: rgb(51, 51, 51); color: #333333; font-family: inherit; font-size: 1em; text-size-adjust: auto;"><br /></span></div><div style="text-align: justify;"><span style="font-family: inherit;"><span style="color: #333333;"><span style="caret-color: rgb(51, 51, 51);">For Frying<br /></span></span><span style="color: #333333;"><span style="caret-color: rgb(51, 51, 51);">Vegetable or Sunflower Oil</span></span></span></div><div style="text-align: justify;"><span style="font-family: inherit;"><span style="color: #333333;"><span style="caret-color: rgb(51, 51, 51);">For The Cinnamon Sugar<br /></span></span><span style="color: #333333;"><span style="caret-color: rgb(51, 51, 51);">1 Cup Castor Sugar<br /></span></span><span style="color: #333333;"><span style="caret-color: rgb(51, 51, 51);">1 Tbsp Ground </span></span><span style="caret-color: rgb(51, 51, 51); text-align: left;"><span style="color: #333333;">Cinnamon</span></span></span></div><div class="wprm-recipe-ingredient-group" style="-webkit-text-size-adjust: auto; box-sizing: border-box; caret-color: rgb(51, 51, 51); color: #333333; text-size-adjust: auto;"><h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name" style="box-sizing: border-box; clear: none; color: black; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 300; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 5px !important; margin: 5px 0px 0px; padding: 0px; text-align: justify;"><span style="font-family: inherit;"><br /></span></h4></div><div class="wprm-recipe-ingredient-group" style="-webkit-text-size-adjust: auto; box-sizing: border-box; text-size-adjust: auto;"><h4 class="wprm-recipe-group-name wprm-recipe-ingredient-group-name" style="box-sizing: border-box; caret-color: rgb(51, 51, 51); clear: none; color: black; font-variant-east-asian: normal; font-variant-ligatures: normal; font-variant-position: normal; font-weight: 300; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 5px !important; margin: 5px 0px 0px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">Method</span></h4><div style="caret-color: rgb(51, 51, 51); color: #333333;"><span style="font-family: inherit;">1. In a medium saucepan, add the butter, milk, water and salt. Bring to slight boil and add the flour. Mix well till the dough is formed. </span></div><div style="caret-color: rgb(51, 51, 51); color: #333333;"><span style="font-family: inherit;">2. Remove the dough to the bowl of a stand mixer or a large mixing bowl and let it cool slightly. </span></div><div style="caret-color: rgb(51, 51, 51); color: #333333;"><span style="font-family: inherit;">3. Add the egg and vanilla and beat the dough till smooth. </span></div><div style="caret-color: rgb(51, 51, 51); color: #333333;"><span style="font-family: inherit;">4. Transfer the dough to a large piping bag fitted with large star tip. </span></div><div><span><span style="color: #333333; font-family: inherit;"><span style="caret-color: rgb(51, 51, 51);">5. Heat the oil to 350 degrees in a large pan ( atleast two </span></span><span style="color: #333333;"><span style="caret-color: rgb(51, 51, 51);">inch</span></span><span style="color: #333333; font-family: inherit;"><span style="caret-color: rgb(51, 51, 51);"> deep). Pipe the churros directly in the hot oil an d cutting off the end with a scissor. Fry till golden brown. </span></span></span></div><div style="caret-color: rgb(51, 51, 51); color: #333333;"><span style="font-family: inherit;">6. Mix the sugar and cinnamon in a medium bowl and toss the cooked churros in it. </span></div><div style="caret-color: rgb(51, 51, 51); color: #333333;"><span style="font-family: inherit;">7. Serve with chocolate sauce, Nutella or caramel. </span></div><div style="caret-color: rgb(51, 51, 51); color: #333333;"><span style="font-family: inherit;"><br /></span></div><div style="caret-color: rgb(51, 51, 51); color: #333333;"><span style="font-family: inherit;">Happy Eating!!</span></div></div>Sana Hurzukhttp://www.blogger.com/profile/17884946708653038854noreply@blogger.com0tag:blogger.com,1999:blog-216212905956389885.post-35895941528125017222020-11-28T20:45:00.000+04:002020-11-28T20:45:59.971+04:00Chocolate Cupcakes with Chocolate Buttercream <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB9FbYitUZI5V7gBTI0UAEiTzadU3kJAPiepSjRG5LFpMO8jMkRREB8rtfKg-fsc1H8q06pPN-JSIt48tnrLNAVTBlQwkWXAgqMOnmbXYJjGDvXmTDEf2-xJsZg_b8p1AYCo3Fhw9pNa8/s1278/FEC35F36-ECA7-4109-8883-0F2CA37D851C.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1277" data-original-width="1278" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB9FbYitUZI5V7gBTI0UAEiTzadU3kJAPiepSjRG5LFpMO8jMkRREB8rtfKg-fsc1H8q06pPN-JSIt48tnrLNAVTBlQwkWXAgqMOnmbXYJjGDvXmTDEf2-xJsZg_b8p1AYCo3Fhw9pNa8/w320-h268/FEC35F36-ECA7-4109-8883-0F2CA37D851C.jpeg" width="320" /></a></div><br /><p style="text-align: justify;">Cupcakes are such a fun treat to make as they bring smiles on the faces of children and adults alike. I made these cupcakes as a thank you for my neighbor and I really liked the rich taste of the added dark chocolate coming through. The original recipe calls for vanilla frosting but I found it too sweet (I don’t like buttercream at all) and added some cocoa powder to adjust the sweetness. </p><p style="text-align: justify;">These cupcakes are delicious and can be eaten without the frosting as well. </p><p style="text-align: justify;"><b>Recipe </b>- <a href="https://www.browneyedbaker.com/chocolate-cupcakes-vanilla-frosting/#wprm-recipe-container-44260" target="_blank">Brown Eyed Baker</a></p><p style="text-align: justify;"><b>Ingredients </b>- Makes 12 Cupcakes</p><p style="text-align: justify;"><b>For the Cupcakes</b></p><div style="text-align: left;"><div style="text-align: justify;">85 Grams (3 ounces) Dark Chocolate (70%) finely chopped</div><div style="text-align: justify;">1/3 Cup Cocoa Powder</div><div style="text-align: justify;">3/4 Cup All Purpose Flour</div><div style="text-align: justify;">3/4 Cup Granulated Sugar</div><div style="text-align: justify;">1/2 Tsp Salt</div><div style="text-align: justify;">1/2 Tsp Baking Soda</div><div style="text-align: justify;">6 Tbsp Sunflower Oil</div><div style="text-align: justify;">2 Eggs</div><div style="text-align: justify;">2 Tsp White Vinegar </div><div style="text-align: justify;">1 Tsp Vanilla Essence </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">F<b>or The Chocolate Frosting</b></div><div style="text-align: justify;">1 Cup Unsalted Butter (at room temperature)</div><div style="text-align: justify;">2 Cups Powdered Sugar</div><div style="text-align: justify;">1/2 Cup Cocoa Powder</div><div style="text-align: justify;">1 Tbsp Vanilla Essence</div><div style="text-align: justify;">1 to 2 Tbsp Heavy Cream</div><div style="text-align: justify;">A Pinch of Salt</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Make The Cupcakes</b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">1. Preheat oven to 350 Degree Fahrenheit (180 Degree Celsius). Line a 12 cup cupcake pan with liners.</div><div style="text-align: justify;">2. Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot coffee over the mixture and mix well. place in the fridge for 20 minutes or completely cool.</div><div style="text-align: justify;">3. In another bowl, whisk together the flour, sugar, salt and baking soda. </div><div style="text-align: justify;">4. Add the oil, eggs, vinegar and vanilla essence to the cooled chocolate mixture and whisk till smooth.</div><div style="text-align: justify;">5. Pour the batter evenly into the prepared liners. Bake for 17 to 19 minutes until the cupcakes are firm to touch.</div><div style="text-align: justify;">6. Cool Completely on a wire rack and frost.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Make The Frosting</b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">1. Whip the butter on high for 5 minutes. Reduce the speed to low and add the powdered sugar, salt and cocoa powder. </div><div style="text-align: justify;">2. Increase the speed to high and add the vanilla. Whip till fluffy for 2 minutes.</div><div style="text-align: justify;">3. Add the heavy cream and mix well. </div><div style="text-align: justify;">4. Fill into piping bag and frost into desired shape. (I used a 1 M tip for the swirl).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The cupcakes can be stored in an airtight container for 3 days. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Happy Eating!</div></div>Sana Hurzukhttp://www.blogger.com/profile/17884946708653038854noreply@blogger.com0tag:blogger.com,1999:blog-216212905956389885.post-89654660345969851592020-10-04T22:49:00.000+04:002020-10-04T22:49:21.629+04:00Sticky Buns<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjahqZQkMvftXLYGaY85stqMUBXX_A3Z5wCx_D8ep2WglWUnK8Xll-z-fkrYSvS5LK5meBw4B4hEaIu4rDWmIG_KYcHKL8VW1_7UDFZKNL2oFc5c_8T3naOrbRyL9ljJNnujsu-Zk-cenE/s768/Sticky+Buns.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="768" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjahqZQkMvftXLYGaY85stqMUBXX_A3Z5wCx_D8ep2WglWUnK8Xll-z-fkrYSvS5LK5meBw4B4hEaIu4rDWmIG_KYcHKL8VW1_7UDFZKNL2oFc5c_8T3naOrbRyL9ljJNnujsu-Zk-cenE/w410-h410/Sticky+Buns.jpeg" width="410" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Sticky buns are a close cousin to the glorious cinnamon roll. While the latter will always hold a special place in my heart, the Sticky Bun is hard to beat with its gooey caramel and nut topping.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The dough is fairly simple and comes together quite easily. The original recipe calls for Bread flour but I used All Purpose Flour and got good results. I made half the recipe and got 8 small buns for Latif and I to polish off in 2 days.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Recipe Source</b> - <a href="https://www.browneyedbaker.com/sticky-buns-recipe/#wprm-recipe-container-46764" target="_blank">Brown Eyed Baker</a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>For the Dough</b></div><div class="separator" style="clear: both; text-align: left;">1/4 Tbsp Granulated Sugar</div><div class="separator" style="clear: both; text-align: left;">2 1/4 Tbsp Unsalted Butter (At Room Temperature)</div><div class="separator" style="clear: both; text-align: left;">1/2 Tsp Salt</div><div class="separator" style="clear: both; text-align: left;">1 Small Egg (Slightly Beaten)</div><div class="separator" style="clear: both; text-align: left;">1 /2 Tsp Vanilla Essence</div><div class="separator" style="clear: both; text-align: left;">1 3/4 Cups All Purpose Flour</div><div class="separator" style="clear: both; text-align: left;">1 Tsp Instant Yeast</div><div class="separator" style="clear: both; text-align: left;">1/2 Cup + 1 Tbsp Whole Milk (At Room Temperature)</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>For the Cinnamon Sugar</b></div><div class="separator" style="clear: both; text-align: left;">3 1/4 Tbsp Granulated Sugar</div><div class="separator" style="clear: both; text-align: left;">3/4 Tbsp Ground Cinnamon</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>For The Caramel Glaze</b></div><div class="separator" style="clear: both; text-align: left;">1/2 Cup Unsalted Butter (At Room Temperature)</div><div class="separator" style="clear: both; text-align: left;">1/4 Cup Granulated Sugar</div><div class="separator" style="clear: both; text-align: left;">1/4 Cup Light Brown Sugar</div><div class="separator" style="clear: both; text-align: left;">1/4 Tsp Salt</div><div class="separator" style="clear: both; text-align: left;">1/4 Cup Light Corn Syrup</div><div class="separator" style="clear: both; text-align: left;">1/2 Tsp Vanilla Essence</div><div class="separator" style="clear: both; text-align: left;">1/4 Cup Coarsely Chopped Walnuts</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Method</b></div><div class="separator" style="clear: both; text-align: left;"><b>Prepare the Dough</b></div><div class="separator" style="clear: both; text-align: left;">1. In the bowl of an electric mixer, add the sugar, butter and salt and whip for 2 minutes on medium speed with a paddle attachment.</div><div class="separator" style="clear: both; text-align: left;">2. Add the egg and vanilla and beat till smooth.</div><div class="separator" style="clear: both; text-align: left;">3. Add the flour, yeast and milk and mix till the dough comes together. Switch to the dough hook and mix for 10 minutes till the dough is elastic and slightly tacky. Alternatively you can knead by hand if you don't have a dough hook. You can add more flour if the dough is too sticky and difficult to handle.</div><div class="separator" style="clear: both; text-align: left;">Lightly oil a large bowl and transfer the dough ball to it. Cover and keep in a warm place to rise until double in size (approximately 2 hours).</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Prepare the Glaze</b></div><div class="separator" style="clear: both; text-align: left;">1. While the dough is rising, whip together the butter, sugars and salt with an electric mixer for 2 minutes. Add the corn syrup and vanilla. Whip till light and fluffy, around 5 minutes.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Assemble the Rolls</b></div><div class="separator" style="clear: both; text-align: left;">1. Transfer the dough to a counter lightly dusted with flour. Roll it out into a rectangle of about 9x13 inches. Sprinkle the granulated sugar and cinnamon evenly all over. Roll into a spiral from the long side. Cut into 8 equal pieces.</div><div class="separator" style="clear: both; text-align: left;">2. Take a 9 inch round pan and transfer the glaze to it. Sprinkle the chopped walnuts all over. Place the dough rolls cut side up in a flower pattern.</div><div class="separator" style="clear: both; text-align: left;">3. Cover loosely and allow to rise for 75 - 90 minutes or until double in size and touching each other.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Bake the Rolls</b></div><div class="separator" style="clear: both; text-align: left;">1. Pre heat oven to 350 degree F/ 180 degree C.</div><div class="separator" style="clear: both; text-align: left;">2. Bake the rolls for 35 - 40 minutes or until golden brown. If your pan is not high enough place a baking tray underneath to catch the bubbling caramel.</div><div class="separator" style="clear: both; text-align: left;">3. Invert the buns to a serving platter and enjoy after 20 minutes.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Happy Eating!!</div><p></p>Sana Hurzukhttp://www.blogger.com/profile/17884946708653038854noreply@blogger.com0tag:blogger.com,1999:blog-216212905956389885.post-1650378901263412732020-09-15T19:18:00.005+04:002020-09-15T19:18:54.621+04:00Pistachio Shortbread<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1LhS_GchQwoSG3rd8NzABuauvfYemcRgoElgtO6YcZgQWCO6JhpoHAWOIcSlLrndlFNSBBO4JW8mXyg_Z6hdjeSewvgBpOYo8zsNOeHUoW82DmVJwF7yOSWmB985L01o9GzEdRaRRzGE/s768/pistachio+shortbread.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="768" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1LhS_GchQwoSG3rd8NzABuauvfYemcRgoElgtO6YcZgQWCO6JhpoHAWOIcSlLrndlFNSBBO4JW8mXyg_Z6hdjeSewvgBpOYo8zsNOeHUoW82DmVJwF7yOSWmB985L01o9GzEdRaRRzGE/w328-h328/pistachio+shortbread.jpeg" width="328" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="text-align: justify;">Shortbread is one of those biscuits that is so simple in its looks but super big on taste. I love it for its unapologetic buttery taste and crumbly texture. Though I had bookmarked this recipe since a long time I finally got a chance to make it this Eid. To say that it is an easy recipe is an understatement. All you need is very good quality butter and some flour and sugar. The pistachios kick it up a notch and makes it perfect for gifting.</span></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Recipe Source - <a href="https://www.notquitenigella.com/2018/05/09/never-fail-shortbread-recipe-pistachio-white-chocolate/" target="_blank">Not Quite Nigella</a></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><b>Ingredients</b></div><div class="separator" style="clear: both; text-align: justify;"><b><br /></b></div><div class="separator" style="clear: both; text-align: justify;">210 Grams Butter (Salted)</div><div class="separator" style="clear: both; text-align: justify;">90 Grams Caster Sugar</div><div class="separator" style="clear: both; text-align: justify;">230 Grams All Purpose Flour</div><div class="separator" style="clear: both; text-align: justify;">60 Grams Rice Flour</div><div class="separator" style="clear: both; text-align: justify;">1/4 Cup Finely Chopped Pistachios</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><b>Method</b></div><div class="separator" style="clear: both; text-align: justify;"><ol><li>Preheat the oven to 300 Degree F and line two baking trays with parchment paper.</li><li>In a medium bowl, cream the butter and sugar till light and fluffy.</li><li>Add the two flours and mix until just combined. Gather into a dough and divide in two halves. Place in the freezer for 10 minutes just to make it easier for rolling.</li><li>Flour a rolling mat lightly and place one of the dough halves on it. Roll it out into a large rectangle (approx 1/4 inch thickness). Press the pistachios into the dough and cut into small squares or desired shape. Lift the squares gently and place on prepared tray. Repeat with the other half and place on second baking tray. </li><li>Bake for 20 minutes (do not let the biscuits brown) and remove on a cooling rack. Cool completely then store in an air tight container.</li></ol><div>TIP - I like to roll out my biscuits between two sheets of parchment paper. This way they don't stick to the rolling pin and makes the transfer easier.</div></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Happy Eating!!</div><p></p>Sana Hurzukhttp://www.blogger.com/profile/17884946708653038854noreply@blogger.com0tag:blogger.com,1999:blog-216212905956389885.post-16172070927110660712020-09-07T21:13:00.000+04:002020-09-07T21:13:56.988+04:00Mom's Apple Cake from Smitten Kitchen<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjZJtz5faBnRxkYXv_8MPMBkH56EifXx9ii2cmX8XYkLfwgf-y7wd4xDs1lIn2AkboUOTHiNvz47e_7I1jfVNz35pXU0gVmvID8Bl4wnbsBIGOZnc1WsYlO-jxs64MdJS8hZeU5oURSCc/s1024/Apple+Cake.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1024" data-original-width="1024" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjZJtz5faBnRxkYXv_8MPMBkH56EifXx9ii2cmX8XYkLfwgf-y7wd4xDs1lIn2AkboUOTHiNvz47e_7I1jfVNz35pXU0gVmvID8Bl4wnbsBIGOZnc1WsYlO-jxs64MdJS8hZeU5oURSCc/w410-h410/Apple+Cake.jpeg" width="410" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">My love for apples is well documented on this site with my favorite <a href="http://everybunnylovesfood.blogspot.com/2011/10/apple-pie.html" target="_blank">Apple Pie</a>, a <a href="http://everybunnylovesfood.blogspot.com/2010/07/brown-sugar-apple-cheesecake.html" target="_blank">Brown Sugar Apple Cheesecake</a>, an <a href="http://everybunnylovesfood.blogspot.com/2010/11/apple-and-pecan-crostata.html" target="_blank">Apple Crostata</a>, <a href="http://everybunnylovesfood.blogspot.com/2011/03/apple-pie-cupcakes.html" target="_blank">Apple Pie Cupcakes</a>, and lastly some <a href="http://everybunnylovesfood.blogspot.com/2011/10/celebrating-with-caramel-apple-shooters.html" target="_blank">Apple Shooters</a>. This cake is another apple dessert that has joined the list of favorites and though I have made it many times I always forgot to photograph it for the blog. I finally made a smaller version and decided to post it here. Not only does it taste amazing, it is super easy to put together. The smell of cinnamon wafting through the air while its baking is an added bonus.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The <a href="https://smittenkitchen.com/2008/09/moms-apple-cake/" target="_blank">original version from Smitten Kitchen </a>makes a beautiful bundt style cake and is great for a crowd at a picnic or tea time. The quantities below are for a small loaf sized cake; perfect for two (or one apple crazy person like me).</div><div style="text-align: left;"><br /><b>Ingredients</b></div><div style="text-align: left;"><br /><b>For the Apples</b><br />3 medium apples<br />1/2 Tbsp Ground Cinnamon<br />2 1/2 Tbsp Granulated Sugar</div><div style="text-align: left;"><br /><b>For the Cake</b> </div><div style="text-align: left;">1 1/4 Cups + 2 Tbsp (180 grams) All purpose flour<br />1/2 Tbsp Baking Powder<br />1/2 Tsp Salt<br />1/2 Cup (117.5 ml) Sunflower Oil</div><div style="text-align: left;">1 Cup (200 grams) Granulated Sugar</div><div style="text-align: left;">2 Tbsp Orange Juice</div><div style="text-align: left;">1 1/4 tsp Vanilla Essence</div><div style="text-align: left;">2 Large Eggs</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Method</div><div style="text-align: left;"><ol style="text-align: left;"><li style="text-align: justify;">Preheat oven to 350 Degree F or 175 Degree C. Grease a small loaf pan with butter and keep aside.</li><li style="text-align: justify;">Peel and chop the apples in small pieces. Toss with the cinnamon and the 2 1/2 Tbsp of sugar. </li><li style="text-align: justify;">In a bowl, whisk together the flour, baking powder and salt.</li><li style="text-align: justify;">In another bowl mix together the oil, sugar, orange juice, vanilla and eggs.</li><li style="text-align: justify;">Combine the wet ingredients into the dry flour mixture and mix well.</li><li style="text-align: justify;">Pour half the batter into the prepared loaf pan and top with half the apples. Scrape in the remaining batter and top with rest of the apples.</li><li style="text-align: justify;">Bake for 35 - 40 minutes till a tester comes out with crumbs attached.</li><li style="text-align: justify;">Cool completely before unmolding. </li></ol><div style="text-align: justify;">Happy Eating!!</div></div>Sana Hurzukhttp://www.blogger.com/profile/17884946708653038854noreply@blogger.com0tag:blogger.com,1999:blog-216212905956389885.post-60798961485984594052020-08-23T12:03:00.000+04:002020-08-23T12:03:39.088+04:00Strawberry Pudding Shots<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5sj0KQ6bDWGLCWY7rVvXhRcjHsJWBbLsYwDudboC9ExZ_aU4MpW8gdOl15Vg6BhBpzZbf6kR8aY2dZ-jtx1CiJARLHp7bxCmleRMs6dojPu69qanR6IKbURIh92h_ZDvlZO1Jzr5OF3I/s960/Strawberry+Pudding.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="895" data-original-width="960" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5sj0KQ6bDWGLCWY7rVvXhRcjHsJWBbLsYwDudboC9ExZ_aU4MpW8gdOl15Vg6BhBpzZbf6kR8aY2dZ-jtx1CiJARLHp7bxCmleRMs6dojPu69qanR6IKbURIh92h_ZDvlZO1Jzr5OF3I/w410-h382/Strawberry+Pudding.JPG" width="410" /></a></div><p style="text-align: justify;">A simple and quick dessert recipe that tastes a bit like cheesecake and a bit like an icebox cake. You can switch it up and use chocolate rolls with coffee and nuts or any other fruit like mango, cherry etc.</p><p style="text-align: justify;">Recipe - Serves 4</p><p style="text-align: justify;"><b>Ingredients</b></p><div style="text-align: justify;"><span style="font-family: inherit;">6 squares Kiri Cheese or 100 Grams </span>Philadelphia cream cheese<span style="font-family: inherit;"> (at room </span>temperature)<br />6 small packs or 1 large roll of Americana Swiss Rolls Vanilla Flavour (any other brand will also do)<br />1 Sachet Creme Caramel Powder<br />1/4 Cup Thick Cream (e.g. Nestle or Puck)<br />1 Cup Chopped Strawberries</div><div style="text-align: justify;">Additional Strawberry slices for garnish</div><p style="text-align: justify;"><b>Method</b></p><div style="text-align: justify;">1. Put the cream cheese in a big bowl and beat till fluffy (about one minute). Add the creme caramel and cream and mix well. <br />2. Mix in 1 cup chopped strawberries and beat till the strawberries are blended but not pureed. <br />3. Slice the Swiss rolls in smaller pieces. Take four small cups or one 6x6 glass Pyrex. Place half the sliced cake pieces at the bottom and top with half of the pudding mixture. Repeat with the cake and pudding. Garnish with sliced strawberries. <br />4. Chill in the fridge for an hour before serving. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Happy Eating!!</div>Sana Hurzukhttp://www.blogger.com/profile/17884946708653038854noreply@blogger.com0tag:blogger.com,1999:blog-216212905956389885.post-65752278574104255082020-08-12T17:46:00.000+04:002020-08-12T17:46:48.471+04:00 Pistachio Rabri Delight<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT0R37kv3KSNsTIo0tXba7_HGFfRu1Pu1qR2lbgZjwody4oFqXYwLKcvDNx0OUD_m1lPIJVnlMpDXox0RcMje3CVdExzxN_6pPkovUhSoc2D2dYA3S0Y80DfhVAb2Oki9S59dmqmSi9Yw/s2048/Shahi+Tukra.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1601" data-original-width="2048" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT0R37kv3KSNsTIo0tXba7_HGFfRu1Pu1qR2lbgZjwody4oFqXYwLKcvDNx0OUD_m1lPIJVnlMpDXox0RcMje3CVdExzxN_6pPkovUhSoc2D2dYA3S0Y80DfhVAb2Oki9S59dmqmSi9Yw/w512-h400/Shahi+Tukra.JPG" width="512" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I have a confession to make. I do not like mushy food. There. I said it. You know when you want to eat something good and you take a bite but it turns all mushy in your mouth. Ugh! Oatmeal is the biggest culprit here. Unless it is filled with nuts or mix ins I just cannot eat plain oatmeal. Same goes for desserts like Umm Ali or soggy bread pudding. So, when I wanted to make Shahi Tukda I knew that the bread had to remain crisp for me to like it. This is what I came up with: a layered version which doesn't soak the bread in sugar syrup so they remain nice and crisp. I added some condensed milk to the rabri to give it that extra sweet punch and really loved the outcome. I would say it is heavily inspired by Shahi Tukda but it is not quite the same thing and that is why I have renamed it. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Recipe - Serves 18-20</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Ingredients</b></div><div style="text-align: justify;"><b>For Rabri</b></div><div style="text-align: justify;">1 Litre Milk (Full Fat)</div><div style="text-align: justify;">1/4 Cup Sugar</div><div style="text-align: justify;">1/2 Cup Sweetened Condensed Milk</div><div style="text-align: justify;">1 Pinch Saffron</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>For Bread Base</b></div><div style="text-align: justify;">10 Slices White Bread or Milk Bread</div><div style="text-align: justify;">1/2 Cup Ghee</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>For Garnish</b></div><div style="text-align: justify;">Sliced Pistachio</div><div style="text-align: justify;">1/2 Cup Powdered Pistachio</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Method</b></div><div style="text-align: justify;"><b>Make the Rabri</b></div><div style="text-align: justify;">1. Place the milk in a saucepan and bring to a boil. Reduce the flame to simmer and keep cooking the milk till it is reduced to half the quantity. Keep stirring the milk in intervals. A skin will keep forming on the top, keep moving the skin back into the milk. </div><div style="text-align: justify;">2. Once the milk is reduced, add the sugar and condensed milk. Mix well and adjust sweetness according to personal preference. Add the saffron. Turn off the heat and cool completely.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Prepare Bread Slices</b></div><div style="text-align: justify;">1. Cut off the sides of the bread slices and cut each slice in half. </div><div style="text-align: justify;">2. Brush each slice with ghee (like spreading butter on bread). Apply ghee on both sides of the slice.</div><div style="text-align: justify;">3. Heat a large frying pan and toast the bread slices on a low flame. Make sure they turn crisp but do not burn. Toast all the slices and keep aside.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Assemble the Pudding</b></div><div style="text-align: justify;">1. Take a 9x13 baking dish or pyrex. Pour 1/3 of the prepared Rabri on the bottom. Place 10 pieces of the bread in a single layer on the rabri. Pour 1/3 of the rabri on the slices. Repeat the layers with bread and the remaining rabri. </div><div style="text-align: justify;">2. Garnish with the pistachio powder and slices.</div><div style="text-align: justify;">3. Place in fridge for minimum of 4 hours. Serve chilled.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Happy Eating!</div>Sana Hurzukhttp://www.blogger.com/profile/17884946708653038854noreply@blogger.com0tag:blogger.com,1999:blog-216212905956389885.post-73772069708143322032020-08-04T19:54:00.000+04:002020-08-04T19:54:26.484+04:00Brownies and Caramel Cheesecake Trifle<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqqdVlwhnLMSpe88Zi83LFBL478vHpb8fJP_YVXnTkZlPEatoj0V4ETClFT2tOCjM-VaPdVhThEDw_lEAYsIPuZnVXbLdw79fz9V6fUMlAIi4tEaHLVa7lbMndH0F5xnhutYvnqT11OWY/s960/Trifle.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="960" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqqdVlwhnLMSpe88Zi83LFBL478vHpb8fJP_YVXnTkZlPEatoj0V4ETClFT2tOCjM-VaPdVhThEDw_lEAYsIPuZnVXbLdw79fz9V6fUMlAIi4tEaHLVa7lbMndH0F5xnhutYvnqT11OWY/w410-h410/Trifle.JPG" width="410" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">We had company over for Eid this time and I decided to make this dessert as I wanted something easy but eye catching. This trifle is a decadent mix of cheesecake and brownies that is easy to make and serves a crowd. This is a rich dessert so a little goes a long way. There are three different layers at play here: Brownies, Chocolate pudding and Caramel cheesecake (no bake). You can go all out and make everything from scratch (brownies, pudding and caramel) but I had to save my sanity (on account that I was cooking <a href="http://everybunnylovesfood.blogspot.com/2010/11/prawn-biryani.html" target="_blank">Prawn Biryani</a>, <a href="https://cookwithfaiza.net/rara-mutton-recipe/" target="_blank">Rara mutton</a>, <a href="http://everybunnylovesfood.blogspot.com/2010/03/pineapple-upside-down-cake.html" target="_blank">Pineapple Upside Cake</a> and <a href="http://everybunnylovesfood.blogspot.com/2016/04/seven-layer-bars.html" target="_blank">Seven Layer Bars</a>) and decided to use the packaged stuff. Either way, this turned out great and at the end of the night we had an empty trifle bowl. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">P.S: My cousins said it tasted like the Cheesecake Factory's 30th anniversary cheesecake. Hurray!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Recipe </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Ingredients</b></div><div style="text-align: justify;">1 Pan <a href="http://everybunnylovesfood.blogspot.com/2015/06/chewy-brownies-from-cooks-illustrated.html" target="_blank">Brownies </a>(9x13) Cut into 2 inch cubes</div><div style="text-align: justify;">200 Grams Cream Cheese</div><div style="text-align: justify;">1/2 Cup Caramel</div><div style="text-align: justify;">2 Cups Heavy Whipping Cream</div><div style="text-align: justify;">1 Packet Instant Chocolate Pudding (e.g. <a href="https://www.amazon.com/JELL-Instant-Chocolate-Pudding-Filling/dp/B000E1DSFE" target="_blank">Jello </a>or Dr. Oetkers) or 2 Cups <a href="https://www.browneyedbaker.com/homemade-chocolate-pudding-recipe/#wprm-recipe-container-45916" target="_blank">homemade chocolate pudding</a></div><div style="text-align: justify;">2 Cups Chilled Milk (If using homemade pudding omit this)</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Method</b></div><div style="text-align: justify;"><b>Prepare the Layers</b></div><div style="text-align: justify;">1. Whip the heavy cream to soft peaks and keep aside.</div><div style="text-align: justify;">2. Place the chocolate pudding mix in a medium bowl and add the 2 Cups milk. Whisk and prepare according to package directions.</div><div style="text-align: justify;">3. Add one cup of the whipped cream and mix to combine. Keep aside till needed.</div><div style="text-align: justify;">4. In a separate bowl, place the cream cheese and beat till fluffy. Add all but two tablespoons of the caramel and mix well.</div><div style="text-align: justify;">5. Add the remaining whipped cream and beat till combined. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Assemble The Trifle</b></div><div style="text-align: justify;">1. In a trifle bowl, add half the chocolate pudding mixture and spread evenly at the bottom. Then add half the brownies. Lastly, add half the cheesecake mix and level it. Repeat all layers.</div><div style="text-align: justify;">2. Finish with a drizzle of the two tablespoon caramel.</div><div style="text-align: justify;">3. Place in fridge for minimum of 2 hours. Serve Chilled.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Happy Eating!</div>Sana Hurzukhttp://www.blogger.com/profile/17884946708653038854noreply@blogger.com0tag:blogger.com,1999:blog-216212905956389885.post-57963009235345782762020-08-01T15:45:00.001+04:002020-08-01T17:28:03.478+04:00Pistachio and Saffron Tres Leches Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtjuIMlgTgOj2iqORm5hgcUjlcKJFeyf4eEDSyvzKs8Gh0du4Rk6cpAGw34fYs-iwyAgtR2McN5CmgEzYgiOQc6DyZtS_vi7JReGbFboZz3spiWOy7Y1DGMGFxt5IWRkNAHadehse8mWs/s2048/BBCA3397-8CBB-41D0-8C98-FE0D731B62E0.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtjuIMlgTgOj2iqORm5hgcUjlcKJFeyf4eEDSyvzKs8Gh0du4Rk6cpAGw34fYs-iwyAgtR2McN5CmgEzYgiOQc6DyZtS_vi7JReGbFboZz3spiWOy7Y1DGMGFxt5IWRkNAHadehse8mWs/w410-h308/BBCA3397-8CBB-41D0-8C98-FE0D731B62E0.jpeg" width="410" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Tres Leches means three milk in Spanish and this cake is a wonderful combination of a soft fluffy sponge with three types of milks namely whole milk, sweetened condensed milk and evaporated milk. Usually this cake is served without any added flavorings but with it exploding over Instagram during the past few months we can see a lot of different varieties like Tiramisu, Saffron, Rose etc. I decided to put my favorite flavours of Saffron and Pistachio to work here and was immensely pleased with the outcome. The sponge recipe is from Brown Eyed Baker and its a good idea to make it in a springform pan instead of the usual 9X13 as it makes for great presentation. <b>The cake needs ample time in the fridge to properly absorb the milks so it is best made the day before serving.</b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Recipe Source (Sponge recipe from Brown Eyed Baker)</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Ingredients </b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>For the Sponge</b></div><div style="text-align: justify;">1 1/2 Cups All Purpose Flour</div><div style="text-align: justify;">2 1/4 Tsp Baking Powder</div><div style="text-align: justify;">3/4 Tsp Salt</div><div style="text-align: justify;">12 Tbsp (170 Grams) Unsalted Butter (At Room Temperature)</div><div style="text-align: justify;">1 Cup Granulated Sugar</div><div style="text-align: justify;">1 1/2 Tsp Vanilla Essence</div><div style="text-align: justify;">5 Eggs (At Room Temperature)</div><div style="text-align: justify;"><b><br /></b></div><div style="text-align: justify;"><b>For the Milk Mixture</b></div><div style="text-align: justify;">2 Cups Whole Milk</div><div style="text-align: justify;">1 Cup Sweetened Condensed Milk</div><div style="text-align: justify;">1 Cup Evaporated Milk</div><div style="text-align: justify;">1 Tsp Saffron</div><div style="text-align: justify;">1/4 Cup Pistachio Powder</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>For the Topping</b></div><div style="text-align: justify;">2 Cups Heavy Whipping Cream</div><div style="text-align: justify;">1 Cup Pistachio Powder</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Make The Sponge</b></div><div style="text-align: justify;">1. Preheat the oven to 325 Degrees Fahrenheit. Grease a 9 inch springform pan and set aside.</div><div style="text-align: justify;">2. In a medium bowl, whisk together the flour, salt, and baking powder.</div><div style="text-align: justify;">3. In another bowl, beat together the butter and sugar for 8 to 10 minutes till the mixture is fluffy.</div><div style="text-align: justify;">4. Add the eggs one at a time, mixing well between each addition.</div><div style="text-align: justify;">5. With the mixer on low, add the flour and mix only till combined. Stir with a rubber spatula to ensure all ingredients are combined. </div><div style="text-align: justify;">6. Pour the batter in the prepared pan and bake for 40 to 50 minutes (place in the middle rack of the oven).</div><div style="text-align: justify;">7. Remove from oven when a skewer comes out with crumbs and cool completely on a wire rack in the pan itself.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Prepare the Milk Mixture</b></div><div style="text-align: justify;">1. In a heavy saucepan pour the whole milk and evaporated milk. Place on heat till it starts boiling, turn the heat to low and add the saffron and pistachio. Let the milk simmer for 10 minutes.</div><div style="text-align: justify;">2. Add the condensed milk and mix well. Keep in fridge till needed.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>To Assemble</b></div><div style="text-align: justify;">1. Once the cake is cool place it on a tray to catch any leaks (do not remove the cake from the pan) and poke holes with a skewer all over the cake.</div><div style="text-align: justify;">2. Slowly pour the prepared milk mixture over the cake. The milk will take time to absorb but it will absorb the whole amount.</div><div style="text-align: justify;">3. Place the cake in the fridge for 3 hours minimum or overnight.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>To Serve</b></div><div style="text-align: justify;">1. Remove the cake from the springform pan (keep the bottom) and place on a serving tray. Place stris of parchment paper below the cake.</div><div style="text-align: justify;">2. Beat the whipping cream till you get soft peaks. </div><div style="text-align: justify;">3. Cover the cake with the cream and using your palm place the pistachio powder on the sides. Decorate as desired. Remove the strips of parchment.</div><div style="text-align: justify;">4. Serve chilled the same day.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Happy Eating.</div>Sana Hurzukhttp://www.blogger.com/profile/17884946708653038854noreply@blogger.com0tag:blogger.com,1999:blog-216212905956389885.post-90746596151837611362020-06-10T23:35:00.000+04:002020-06-10T23:35:28.720+04:00Coconut Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixK2EJEocSDvSJ6rnnktBCV-yU8NpTXKoPyxqizMgbaCl2qiWovTnzvRfd5Rv3_aqo9xrWS8Uet7tCcjaMMOnzOgkHD6sgo0QtQ9M6u4UK15bIfAVRRBpjtvMjaahBEsDVlTXhgzYzpx0/s3018/coconut+cookies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3018" data-original-width="3018" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixK2EJEocSDvSJ6rnnktBCV-yU8NpTXKoPyxqizMgbaCl2qiWovTnzvRfd5Rv3_aqo9xrWS8Uet7tCcjaMMOnzOgkHD6sgo0QtQ9M6u4UK15bIfAVRRBpjtvMjaahBEsDVlTXhgzYzpx0/w400-h400/coconut+cookies.JPG" width="400" /></a></div><div dir="ltr" style="text-align: center;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;">These coconut cookies are super simple to make and are very moreish. I can never stop myself from eating just one. With just two ingredients they can be made from start to finish in under an hour.</div>
<div style="text-align: justify;"><br /></div><div style="text-align: justify;">Recipe - From a friend</div>
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Ingredients<br />
1 Can Sweetened Condensed Milk (380-395 gms)</div><div dir="ltr" style="text-align: left;" trbidi="on">
3 Cups Desiccated Coconut<br />
</div><div dir="ltr" style="text-align: justify;" trbidi="on">Method</div><div dir="ltr" style="text-align: justify;" trbidi="on">1. Line a baking sheet with parchment paper and preheat oven to 350 degrees C.</div><div dir="ltr" style="text-align: justify;" trbidi="on"><br /></div><div dir="ltr" style="text-align: justify;" trbidi="on">2. In a medium saucepan, place the condensed milk and add the coconut . Mix very well to form a thick mixture. You can add flavors like cardamom powder, saffron etc at this point.</div><div dir="ltr" style="text-align: justify;" trbidi="on"><br /></div><div dir="ltr" style="text-align: justify;" trbidi="on">2. Let the mixture cool, grease hands with ghee or butter and form small balls. Place on a baking tray and bake for 10 minutes till golden.</div><div dir="ltr" style="text-align: justify;" trbidi="on"><br /></div><div dir="ltr" style="text-align: justify;" trbidi="on">3. Cool completely and store in an air tight jar. These cookies taste best within two days from baking.</div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on">Happy Eating! </div>
Sana Hurzukhttp://www.blogger.com/profile/17884946708653038854noreply@blogger.com0tag:blogger.com,1999:blog-216212905956389885.post-378958241041967322017-08-17T15:44:00.001+04:002017-08-17T15:44:26.053+04:00Coconut Basbousa<div dir="ltr" style="text-align: left;" trbidi="on">
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If you live in the Middle-East you must have surely tasted or heard about the delicious Basbousa. This delicate semolina and coconut cake is amazingly easy to make and requires very few ingredients. </div>
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Recipe - From Friday magazine<br />
Ingredients - Makes one 8X8 inch cake<br />
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<strong>For The Syrup</strong><br />
250 ml Water<br />
200 Grams Sugar<br />
1 Tsp Lemon Juice<br />
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<strong>For The Cake</strong><br />
100 Grams Ghee (At room temperature)<br />
1 Tin Condensed Milk (395 Grams)<br />
1 Tsp Baking Powder<br />
320 Grams Semolina<br />
100 Grams Desiccated Coconut plus extra for garnish<br />
1 Cup Water<br />
Nuts like Cashew or Almonds for decoration<br />
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<strong>Make the Syrup</strong><br />
1. Combine the sugar and water in a medium saucepan and bring to a boil. Simmer on low for 8 minutes.<br />
2. Turn off the stove and add the lemon juice. Cool completely to room temperature.<br />
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<strong>Make the Cake</strong><br />
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1. Preheat oven to 190 Degree Celsius/350 Degree Fahrenheit. Grease a 8x8 inch square baking tin.</div>
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2. In a bowl, mix the condensed milk and ghee. Add the semolina, baking powder, coconut and water. Mix well.</div>
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3. Pour into the prepared tin and top with desired nuts. Bake for 35 minutes or until a toothpick inserted is clean and the top is golden brown.</div>
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4. Remove from the oven and pour the cooled syrup on top. It may look like a lot but the cake will absorb everything.</div>
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5. Garnish with additional coconut, cut into squares and serve.</div>
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Happy Eating!</div>
Sana Hurzukhttp://www.blogger.com/profile/17884946708653038854noreply@blogger.com0tag:blogger.com,1999:blog-216212905956389885.post-69313777236198160672017-01-26T11:25:00.001+04:002017-01-26T11:25:48.406+04:00Jalepeno and Cheddar Chicken Burgers<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm2KNhAMot79B5tFoyDe6lRTKoTN35QieGrlQz-jrOH02C2KW6UQFtjGfwY3t6ECL5ySKX1RkgaCDxVTf2-tCOgs_MWHwgfJMrYrdWITm9xtcA27rW5qXMZPdQkusM9E8bH08rr6pb9sc/s1600/Jalapeno+burger1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="289" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm2KNhAMot79B5tFoyDe6lRTKoTN35QieGrlQz-jrOH02C2KW6UQFtjGfwY3t6ECL5ySKX1RkgaCDxVTf2-tCOgs_MWHwgfJMrYrdWITm9xtcA27rW5qXMZPdQkusM9E8bH08rr6pb9sc/s320/Jalapeno+burger1.JPG" width="320" /></a></div>
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Last night I had a hankering for some burgers and when I remembered this recipe from Annie's Eats I knew I had to make it. These burgers pack a super flavourful punch and are really quick to put together. Though the original recipe serves them with Guacamole don't be deterred if you don't have any on hand or cannot find ripe avocados. These are amazing just as is with some mayonnaise and ketchup as well, or you could try them with sour cream, ranch dressing, salsa etc. I have used chicken breasts below but you can use ground chicken to make things easier. If you don't have a food processor just chop everything finely by hand and mix in a large bowl.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv1g8RvL46mrIa2iYHQH4mSEZDhS4JBbJfMQhpNewG1GUjkT4lecOiTyk05PCGV8fDXOvN8cgxRunvKH5AY8AaqCoZ0KhmXqstJz8CGDx_ikrffRbgR7264in3onKkGak3_lnXuYPmfAc/s1600/Jalapeno+burger.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv1g8RvL46mrIa2iYHQH4mSEZDhS4JBbJfMQhpNewG1GUjkT4lecOiTyk05PCGV8fDXOvN8cgxRunvKH5AY8AaqCoZ0KhmXqstJz8CGDx_ikrffRbgR7264in3onKkGak3_lnXuYPmfAc/s320/Jalapeno+burger.JPG" style="cursor: move;" unselectable="on" width="320" /></a></div>
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Recipe - From <a href="http://www.annies-eats.com/2013/07/10/jalapeno-cheddar-chicken-burgers-with-guacamole/" target="_blank">Annie's Eats</a><br />
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Ingredients - Makes 4 Large or 6 Medium Burgers<br />
<strong>For the Burgers</strong><br />
500 Gms Chicken Breast (Boneless and skinless)<br />
1 Jalapeno (I used pickled)<br />
1 Medium Red Onion (Peeled and Cut in half)<br />
1 Tsp Paprika<br />
1 Tsp Ground Cumin<br />
1/2 Tsp Salt<br />
1/2 Tsp Black Pepper<br />
Juice of 1/2 Lime<br />
1/4 Cup Bread Crumbs<br />
2 Garlic cloves<br />
1/4 Cup Chopped Fresh Coriander<br />
1/2 Cup Grated Cheddar Cheese<br />
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<strong>To Serve</strong><br />
Burger Buns<br />
Lettuce<br />
Tomato<br />
Cucumber<br />
Mayonnaise<br />
Ketchup<br />
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<div style="text-align: justify;">
1. Place the onion, garlic, coriander and jalapeno in a food processor. Pulse till finely chopped.</div>
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2. Add the chicken breast and process till finely ground.</div>
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3. Add the remaining ingredients and pulse till the mixture comes together.</div>
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4. Divide the mixture into 4 or 6 portions and form patties.</div>
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5. Heat 1 Tsp oil in a non stick frying pan and cook the patties, flipping once, till cooked through.</div>
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6. Toast the buns, add the patty and the toppings as desired. Serve and Enjoy.</div>
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Sana Hurzukhttp://www.blogger.com/profile/17884946708653038854noreply@blogger.com0tag:blogger.com,1999:blog-216212905956389885.post-15628605334589180462017-01-18T14:25:00.003+04:002017-01-18T14:25:43.557+04:00Pinacolada Cheesecake Bars<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglE0_9Ic2G1EBTJdCqhGp_dETT0zxVnb6ezaanvC3unZyWK3cpJSlNdynbHXjxgrNkveUkRGuzw0VefnvUh0_hcLQf5vs02mYGpAGPZfhWh-ghfstyxaVPjeUjSanr429o5hkNlCE5kwI/s1600/pina.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglE0_9Ic2G1EBTJdCqhGp_dETT0zxVnb6ezaanvC3unZyWK3cpJSlNdynbHXjxgrNkveUkRGuzw0VefnvUh0_hcLQf5vs02mYGpAGPZfhWh-ghfstyxaVPjeUjSanr429o5hkNlCE5kwI/s320/pina.jpg" width="320" /></a></div>
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Ola! These bars are one of my new favourite things to eat and I am so glad to share the recipe with you. The original recipe is from Not Quite Nigella and while she made it as a pie I chose to go the bar route for easier transportation and distribution. There are four layers here and each layer gives a different texture to the bar.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgnRrYmW6EPAov2FVNnM37EXkSwrhLJkEqHW0Qu5UcIWeavcHTvKkzWqlCyYK0KAgyHbUlIDmxFrvmu0qA7Zr-CDOMT_hBSp7Og9M8KDDkkg2rBFV2vD3iVZKsfTCc-ijz0BaF0HyS3cw/s1600/FullSizeRender_2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgnRrYmW6EPAov2FVNnM37EXkSwrhLJkEqHW0Qu5UcIWeavcHTvKkzWqlCyYK0KAgyHbUlIDmxFrvmu0qA7Zr-CDOMT_hBSp7Og9M8KDDkkg2rBFV2vD3iVZKsfTCc-ijz0BaF0HyS3cw/s320/FullSizeRender_2.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Even Jimbo Loves them (NOT!)</td></tr>
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Though there are a lot of steps in the recipe the end result is sooo worth it. The pineapple and coconut taste really comes through and make it taste just like a pinacolada! So lets make some bars.</div>
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Recipe - From Not Quite Nigella<br />
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Ingredients <br />
<strong>For the Base</strong><br />
375 Grams NICE coconut biscuits<br />
105 Grams Unsalted Butter (Melted and Cooled)<br />
<strong>For the Pineapple layer</strong><br />
530 Grams Tin of Pineapple in syrup<br />
1/2 Cup Sugar<br />
4 Tbsp Cornflour/Cornstarch<br />
<strong>For the Cheesecake layer</strong><br />
375 ml Whipping Cream<br />
375 ml UHT Coconut Cream<br />
375 Grams Cream Cheese<br />
6 Egg Yolks<br />
3/4 Cup Castor Sugar<br />
2 Teaspoon Vanilla Essence<br />
<strong>For the Topping</strong><br />
100 ml Whipping cream<br />
100 ml UHT Coconut Cream<br />
Additional Tinned pineapple<br />
Sweetened Shredded Coconut<br />
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<strong>Make The Base</strong></div>
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1. Line a 9x13 Rectangular dish with foil. Grease the foil with butter. Pre Heat oven to 350 degrees Fahrenheit/180 Degree Celsius.</div>
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2. Crush the biscuits to a fine powder either in a food processor or in a bag with a rolling pin. Transfer to a bowl.</div>
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3. Add the melted butter and mix well.</div>
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4. Press the mixture on the prepared dish and bake for 10 minutes. Cool Completely.</div>
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<strong>Make The Pineapple Layer</strong></div>
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1. Blend the pineapple with juice to get a smooth paste. Add to medium saucepan and place on medium heat.</div>
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2. Add the sugar and simmer for 5 - 10 minutes. </div>
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3. Dissolve the Cornflour in a little water and add to the pineapple. Stir quickly until thickened. Cool completely.</div>
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<strong>Make The Cheesecake Layer</strong></div>
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1. Whip the cream to soft peaks. Keep aside.</div>
<div style="text-align: justify;">
2. In a separate large bowl beat the cream cheese till smooth. Add the sugar, eggs, coconut cream and vanilla. Whip for 2 minutes.</div>
<div style="text-align: justify;">
3.. Add the Whipped cream and beat till the mixture is smooth and voluminous.</div>
<div style="text-align: justify;">
<strong>Assemble The Bars</strong></div>
<div style="text-align: justify;">
1. Spread the cooled pineapple mixture onto the base.</div>
<div style="text-align: justify;">
2. Slowly pour the cream mixture on top.</div>
<div style="text-align: justify;">
3. Bake for 50 - 60 minutes until the center is no longer liquid. There will be a slight wobble and it will still look liquid but it is done when the top is starting to brown. It will also firm up once it is cooling. If the top is browning too much cover it with a foil.</div>
<div style="text-align: justify;">
4. Remove from oven, place on a cooling rack to cool. Cool completely, cover with foil and place in fridge overnight.</div>
<div style="text-align: justify;">
<strong>Make The Topping and Garnish</strong></div>
<div style="text-align: justify;">
1. The next day, whip both the creams together to soft peaks. Cut the cheesecake into required size pieces (I only cut one way and then cut the other way while serving depending on the size of the piece the person wanted).</div>
<div style="text-align: justify;">
2. Spread the cream on top, add the pineapple pieces and garnish with coconut.</div>
<div style="text-align: justify;">
3. Keep refrigerated. Serve chilled.</div>
<br />
Happy Eating!!</div>
Sana Hurzukhttp://www.blogger.com/profile/17884946708653038854noreply@blogger.com0tag:blogger.com,1999:blog-216212905956389885.post-31683657208163835702016-11-23T11:59:00.001+04:002016-11-23T11:59:37.905+04:00Snickers Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZbTb-7PfrZ9UvlWqQHkX4vZr1RvtGmpMzL0ZHsOw6bCFym3FeZOoQ4XcZ9xrLiXM9JHzDAC0BDHylm2_2uJvpT6-tLhTxqapHVHRyYrETImSpmUDhqv17wChYsnwi5I6zz0gl-W1MF_8/s1600/Snickers+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZbTb-7PfrZ9UvlWqQHkX4vZr1RvtGmpMzL0ZHsOw6bCFym3FeZOoQ4XcZ9xrLiXM9JHzDAC0BDHylm2_2uJvpT6-tLhTxqapHVHRyYrETImSpmUDhqv17wChYsnwi5I6zz0gl-W1MF_8/s400/Snickers+cake.jpg" width="400" /></a></div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 8pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;"></span></span> </div>
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 8pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">I love snickers in
any form (ice cream, cake, cheesecake or cupcakes) and this combination of
peanuts, nougat and chocolate is simply perfect. Although I made the cake
exactly like the recipe from Brown Eyed Baker I have given my own changes below
which I will incorporate when I will make it again. Because all the four
components of the cake are on a sweet note the overall taste tended to be a
little too sweet for many of the tasters though some were going
gaga over the cake like little children with candy.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 8pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-align: justify;">
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">This cake requires
some time and effort but everything is very easy to make and comes together
quickly once all the components are ready. The nougat filling tastes exactly
like the inside of a snickers. I was planning to make the fluff from
scratch but luckily I got the fluff jar in Lulu Barsha and the filling was
super easy to make.<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 8pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Calibri;"><b><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Recipe Source:</span></b><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> Cake and Nougat
Recipe Given as is from <a href="http://www.browneyedbaker.com/snickers-cake/"><span style="color: blue;">Brown Eyed Baker</span></a> with my changes in red. <o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 8pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Calibri;"><b><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Ingredients</span></b><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"> - Makes one 8
inch square or round 3 Layer cake<o:p></o:p></span></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 8pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Calibri;"><u><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><strong>For the Cake</strong></span></u><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></span></div>
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">2½ Cups + 1 Tbsp All Purpose Flour<o:p></o:p></span></span><br />
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">3 Cups Granulated Sugar<o:p></o:p></span></span><br />
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">1 Cup + 1 Tbsp Dutch Process Cocoa Powder <span style="color: red;">(I
used regular cocoa powder</span>)<o:p></o:p></span></span><br />
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">1 Tbsp Baking Soda<o:p></o:p></span></span><br />
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">1 1/2 Tsp Baking Powder<o:p></o:p></span></span><br />
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">1 1/2 Tsp Salt<o:p></o:p></span></span><br />
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">3 Eggs (Large, at room temperature)<o:p></o:p></span></span><br />
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">1 1/2 Cups Buttermilk (at room temperature) (<span style="color: red;">I used milk and vinegar substitute</span>)<o:p></o:p></span></span><br />
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">1 1/2 Cups Strong Black Coffee (hot)<o:p></o:p></span></span><br />
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">3/4 Cups Vegetable Oil<o:p></o:p></span></span><br />
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">4 1/2 Tsp Vanilla Extract (<span style="color: red;">I used vanilla
essence</span>)<o:p></o:p></span></span><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 8pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Calibri;"><u><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><strong>For the Nougat Filling</strong></span></u><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></span></div>
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">4 Tbsp (57 Grams) Unsalted Butter<o:p></o:p></span></span><br />
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">1 Cup Granulated Sugar<o:p></o:p></span></span><br />
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">1/4 Cup Evaporated Milk<o:p></o:p></span></span><br />
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">1 1/2 Cups Marshmallow Fluff<o:p></o:p></span></span><br />
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">1/4 Cup Creamy Peanut Butter<o:p></o:p></span></span><br />
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">1 Tsp Vanilla Extract<o:p></o:p></span></span><br />
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">1 1/2 Cups Salted Peanuts (Roughly chopped)<o:p></o:p></span></span><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 8pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: Calibri;"><u><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><strong>For the Frosting (what I plan to use when I make
the cake again)</strong></span></u><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><o:p></o:p></span></span></div>
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">453
Grams (16oz) Full Fat Cream Cheese, Softened But Still Cool<o:p></o:p></span></span><br />
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">1 1/2 Cups Powdered Sugar<o:p></o:p></span></span><br />
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">1 Cup Cold Heavy Cream <o:p></o:p></span></span><br />
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">1 Teaspoon Vanilla Essence<o:p></o:p></span></span><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 8pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;"> <u><strong>For the Dark Chocolate Ganache</strong></u><o:p></o:p></span></span></div>
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">226 Grams (8 ounces) Dark Chocolate (70%) , finely chopped<o:p></o:p></span></span><br />
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">1/2 Cup (4 ounces) Heavy Cream<o:p></o:p></span></span><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 8pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;"> <u><strong>For the Assembly & Garnish</strong></u><o:p></o:p></span></span></div>
1 Cup <span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><a href="http://www.browneyedbaker.com/2012/05/22/homemade-salted-caramel-sauce-recipe/"><span style="color: blue;"><span style="font-family: Calibri;">Salted caramel sauce</span></span></a><span style="font-family: Calibri;"> <o:p></o:p></span></span><br />
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">Chopped peanuts<o:p></o:p></span></span><br />
<br />
<div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 8pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3; text-align: justify;">
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><strong><span style="font-family: inherit;">Make the Cake<o:p></o:p></span></strong></span></div>
<div style="text-align: justify;">
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">1. Preheat oven to
350 degrees F. Grease three 8-inch round cake pans, line the bottoms with
rounds of parchment paper, grease the parchment, then flour the insides of the
pans, tapping out excess; set aside. <o:p></o:p></span></span></div>
<div style="text-align: justify;">
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">2. In the bowl of an electric mixer (or large mixing bowl if you're
using a hand mixer), sift together the flour, sugar, cocoa powder, baking soda,
baking powder and salt. In a medium bowl, whisk together the eggs, buttermilk,
coffee, oil and vanilla.<o:p></o:p></span></span></div>
<div style="text-align: justify;">
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">3. Add the wet ingredients to the dry ingredients and mix for 2 minutes
on medium speed. Scrape the sides and bottom of the bowl and mix for an
additional 20 seconds (the batter will be very thin). <o:p></o:p></span></span></div>
<div style="text-align: justify;">
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">4. Divide the batter evenly among prepared pans. Bake for 20 minutes and
rotate the pans in the oven. Continue to bake until a toothpick inserted into
the center of one of the cakes comes out almost clean (with a few moist
crumbs), about 12 more minutes. Cool the cakes (in the pans) on wire racks for
20 minutes, then carefully turn them out onto cooling racks to cool completely.<o:p></o:p></span></span></div>
<div style="text-align: justify;">
<strong></strong></div>
<div style="text-align: justify;">
<strong>Make the Nougat Filling</strong></div>
<div style="text-align: justify;">
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">1. Melt the butter in a medium saucepan over medium heat. Add the sugar and
evaporated milk, stirring until dissolved, and bring to a boil. Reduce the heat
to low and cook for 5 minutes, stirring occasionally.</span></span></div>
<div style="text-align: justify;">
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;">2. Remove the pan from heat
and add the marshmallow fluff, peanut butter, and vanilla extract, stirring
until completely smooth. Fold in the peanuts. Let the nougat mixture cool to
room temperature before using it in the cake. You can do this leaving it at
room temperature or you can pop it into the refrigerator to speed up the
process. Be sure to give a stir occasionally as it cools.</span></span></div>
<div style="text-align: justify;">
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"></span> </div>
<div style="text-align: justify;">
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><strong>Make The Frosting</strong></span></div>
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Calibri;"><div style="text-align: justify;">
1. <span style="font-size: 12pt; line-height: 107%; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">Sift the powdered sugar and add the cream cheese to the bowl of your mixer with the paddle attachment. Beat them thoroughly until fluffy and completely smooth/lump free. <o:p></o:p></span></div>
<div style="text-align: justify;">
<span style="font-family: Times New Roman;"></span><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">2. In a separate bowl, beat the heavy cream to nearly stiff peaks, then add the whipped cream into the cheese mixture, scrape down the sides of your bowl and quickly and briefly beat to combine. Do not over beat.</span></div>
<div style="text-align: justify;">
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"></span> </div>
<div style="text-align: justify;">
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><strong><span style="font-family: inherit;">Assemble The Cake</span></strong></span></div>
<div style="text-align: justify;">
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">1. Place one layer on a cake board, and place it on a turntable. If the tops of the cakes are domed, level them.</span></div>
<div style="text-align: justify;">
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">2. Spread 1/2 of the nougat filling on the cake and top with 1/2 Cup salted caramel.</span></div>
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<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">3. Repeat with second layer of cake, remaining nougat and caramel. Place the third square on top.</span></div>
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<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;">4. Cover the cake with the frosting and chill in the fridge till the ganache is prepared.</span></div>
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<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"></span> </div>
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<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><strong>Make The Chocolate Ganache</strong></span></div>
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<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: "Calibri",sans-serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-hansi-theme-font: minor-latin;">Place the chocolate in a medium
bowl; set aside. Place the cream in a small saucepan over medium heat and warm
until it just comes to a boil. Pour the cream over the chopped chocolate and
let sit for 2 minutes. Begin whisking the mixture in the center, gradually
working your way outward until the ganache is completely smooth. Set aside to
cool, whisking occasionally, until it has thickened to spreadable consistency.</span></span></div>
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<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: "Calibri",sans-serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-hansi-theme-font: minor-latin;"></span></span> </div>
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<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: "Calibri",sans-serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-hansi-theme-font: minor-latin;"><strong>Garnish The Cake</strong></span></span></div>
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<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: "Calibri",sans-serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Calibri",sans-serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-hansi-theme-font: minor-latin;">1. Cover the cake with the ganache, </span></span></span><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: "Calibri",sans-serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Calibri",sans-serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-hansi-theme-font: minor-latin;">drizzle some additional salted caramel
sauce over the top and side of the cake, and top with chopped peanuts. Keep the
cake refrigerated, removing it from the refrigerator about 20 minutes prior to
serving.</span></span></span></div>
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<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: "Calibri",sans-serif; font-size: 12pt; line-height: 107%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-hansi-theme-font: minor-latin;"></span></span> </div>
</span> Happy Eating!! </span> </div>
Sana Hurzukhttp://www.blogger.com/profile/17884946708653038854noreply@blogger.com1tag:blogger.com,1999:blog-216212905956389885.post-11001456555336102872016-06-28T11:59:00.000+04:002016-06-28T11:59:05.838+04:00Kheema Crêpe Parcels<div dir="ltr" style="text-align: left;" trbidi="on">
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This is the first time I ever tried making French crêpes and this fail proof recipe from Smitten Kitchen is guaranteed to turn out perfect every time. Indeed the recipe was super easy to whip up and each crêpe took just a minute on the stove. 15 minutes later I had beautiful crêpes ready for some tasty fillings. One helpful tip I got from one of the commentators was to use two non stick pans at the same time. When one side of the crêpe is done you flip it onto the second pan. This way you can cook them faster. Stack them up on a foil and when ready to eat just reheat in the oven.</div>
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I was inspired to make these parcels from a similar recipe made by my friend who had filled them with a chicken filling. I decided to go with kheema (spiced minced meat) and some mayonnaise.</div>
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I would love to try doing a sweet variation next time with nutella and strawberries or coconut and sugar. Crêpe party, here I come!</div>
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Recipe - Crêpes <a href="http://smittenkitchen.com/blog/2016/05/failproof-crepes-a-crepe-party/" target="_blank">from Smitten Kitchen</a><br />
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<strong>For The Crêpes</strong><br />
45 Grams Unsalted Butter<br />
1 1/4 Cup (295 ml) Milk (Room Temperature)<br />
4 Large Eggs (Room Temperature)<br />
1 Cup (125 Grams) All Purpose Flour<br />
Two pinches of salt<br />
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<strong>For The Filling</strong><br />
750 Grams Minced Meat (Beef/Mutton) <br />
<strong>To Marinate</strong><br />
2 Tbsp Ginger and Garlic Paste<br />
2 Tbsp Yogurt<br />
1 Tsp Turmeric Powder (Haldi)<br />
1 Tsp Garam Masala Powder<br />
2 Tsp Cumin Powder (Zeera)<br />
2 Tsp Red Chili Powder<br />
2 Tsp Coriander Seeds Powder (Dhanya)<br />
Salt To Taste<br />
<strong>To Cook</strong><br />
3 Tbsp Oil<br />
1 Cup Finely Chopped Onion<br />
4 Green Chillies (Finely Chopped)<br />
1/4 Cup Finely Chopped Coriander Leaves<br />
1.4 Cup Finely Chopped Mint Leaves<br />
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<strong>For Assembly</strong><br />
Mayonnaise as needed<br />
Paste made with water and flour for sticking<br />
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<strong>Make The Crêpe Batter</strong></div>
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1. Melt the butter in a medium bowl. Do not let it get too hot or it will scramble the eggs.</div>
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2. Add the remaining ingredients and stir well. There will be a lot of lumps and that is ok.</div>
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3. Cover and refrigerate for one hour or upto 4 Days.</div>
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<strong>Make The Filling</strong></div>
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1. Mix all the ingredients for the marinade in a large bowl. Add the meat and mix well. Cover and refrigerate for two hours.</div>
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2. When meat is marinated, heat the oil in a large pot and add the onion and chillies. Sauté till the onion is translucent. Add the marinated meat and stir well to break down the clumps of meat. </div>
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3. Cook the meat on high till done and adjust spices according to taste. If any water is left in the pot keep cooking till it evaporates.</div>
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4. Turn off the flame and add the coriander and mint leaves. Cool Completely before using as filling.</div>
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<strong>Make The Crêpes</strong></div>
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1. Remove the batter from the fridge and give it a quick stir. If you think it is a bit thick add a splash of milk.</div>
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2. Place a 8-9 inch non stick pan/skillet on medium flame. I like to use two pans on two burners to speed the process.</div>
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3. Lightly butter pan with a tissue and pour in 1/4 cup batter. Quickly rotate the pan to spread the batter evenly all around.</div>
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4. Once the edges have set, using a non stick turner or your fingers gently flip the crêpe. I flip mine onto to the second pan and continue to pour more batter on the first pan. Repeat to make more.</div>
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5. When the bottom is slightly golden remove crêpe onto a foil or wax paper. Cool Completely.</div>
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<strong>Assemble The Parcels</strong></div>
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1. Place one crêpe on a plate and add 1/4 Cup of kheema in the center with 1 Tsp Mayonnaise.</div>
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2. Fold the two sides on the filling and then fold the bottom side upwards Apply the paste of flour and water to the top side and gently fold it downwards to make a square parcel.</div>
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3. Heat a skillet and place the prepared parcels on it. Cook till light golden on both sides.</div>
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3. Serve hot with Ketchup.</div>
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Happy Eating!!</div>
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Sana Hurzukhttp://www.blogger.com/profile/17884946708653038854noreply@blogger.com0tag:blogger.com,1999:blog-216212905956389885.post-38979972354101023092016-06-13T10:26:00.000+04:002016-06-13T10:26:27.233+04:00An Iftaar Treat - Chicken Bread Rolls<div dir="ltr" style="text-align: left;" trbidi="on">
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Ramadan Kareem to all of you. The month of fasting is here once again and I have a new recipe to share. This recipe is very easy and comes together in a pinch. A good thing about these is that they are not deep fried. A quick toasting on the pan gives them a crispy exterior.</div>
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Recipe <br />
Ingredients<br />
<strong>For The Stuffing</strong><br />
200 Grams Boneless Chicken - Boiled and shredded<br />
150 Grams Potato - Boiled and mashed<br />
1/2 Cup Finely Chopped Onion<br />
4 Green Chilies (Finely Chopped)<br />
2 Tsp Oil<br />
1/4 Cup Finely Chopped Coriander<br />
1/4 Cup Finely Chopped Mint Leaves<br />
1/4 Cup Grated Cheddar Cheese<br />
Salt To taste<br />
1/2 Tsp Pepper<br />
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<strong>For The Roll</strong><br />
10 Bread Slices (Use white bread for best results)<br />
10 Tsp Mayonnaise <br />
2 Tbsp Water<br />
4 Tsp Ghee for frying<br />
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<strong>Make The Stuffing</strong></div>
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1. Heat the oil in a pan and Saute the onions and green chillies till the onions are translucent.</div>
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2. Mix all the stuffing ingredients in a medium bowl. Taste and add more seasoning if needed.</div>
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<strong>Prep the Bread</strong></div>
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1. Cut the sides off the bread slices (save them for breadcrumbs). </div>
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2. Place each slice on a flat surface and roll it flat with the help of a rolling pin. We want to get it as flat as possible as this helps in easy rolling.</div>
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<strong>Make the Rolls</strong></div>
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1. Take one slice and place two tablespoons of filling in the center. Add 1 Tsp mayonnaise across the top. Wet the bottom edge of the bread with a little water and start rolling the bread from the top edge. Seal well and repeat with all slices.</div>
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2. Heat the ghee in a frying pan and place the rolls in the pan. Keep turning gently till all the sides are well toasted.</div>
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3. Serve hot with Ketchup.</div>
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Happy Eating!!</div>
Sana Hurzukhttp://www.blogger.com/profile/17884946708653038854noreply@blogger.com1tag:blogger.com,1999:blog-216212905956389885.post-53955844160562733882016-05-16T14:53:00.001+04:002016-05-16T14:53:43.855+04:00Sticky Toffee Pudding<div dir="ltr" style="text-align: left;" trbidi="on">
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Oh Sticky Toffee Pudding ! How I love thee... This is hands down one of my favourite desserts. Not only me but everyone whom I have ever served it to goes all crazy when they take their first bite. Sticky Toffee pudding is a British dessert made up of a date cake with a simple toffee sauce. This recipe is from David Lebovitz and is absolutely perfect for entertaining as it is very easy to make requiring minimal no fuss ingredients.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaRxa78ilN0Y7WTtGzSo7FI2lCxRAbapMT6KyMvyKsq3KmpM-boC1CTc3m4itPWD3Umlyxp3xZslb_yPMmgz2EDr3bDPzHEZNeHGI-EIZcgHzDDqQhQQHrqZMLEhdhNnNKD4lbVwNGBjU/s1600/Sticky+Toffee+Pudding.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaRxa78ilN0Y7WTtGzSo7FI2lCxRAbapMT6KyMvyKsq3KmpM-boC1CTc3m4itPWD3Umlyxp3xZslb_yPMmgz2EDr3bDPzHEZNeHGI-EIZcgHzDDqQhQQHrqZMLEhdhNnNKD4lbVwNGBjU/s400/Sticky+Toffee+Pudding.JPG" width="400" /></a></div>
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Though he recommends baking the pudding with the sauce at the bottom I always bake it without the sauce as on most occasions I have to travel with it and cannot serve it straight from the oven. My preferred method is to bake the cake, poke some holes all over it and then pour the sauce. A quick reheat just before serving ensures a moist and decadent treat.</div>
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Recipe Source - <a href="http://www.davidlebovitz.com/2008/12/warm-sticky-toffee-pudding/" target="_blank">David Lebovitz</a> with very few changes.</div>
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<strong>Ingredients </strong></div>
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<strong>For the Pudding</strong></div>
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180 Grams Pitted Dates (Roughly Chopped)</div>
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1 Cup Water</div>
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1 Tsp Baking Soda</div>
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1 1/4 Cups (175 Grams) All Purpose Flour</div>
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1 Tsp Baking Powder</div>
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1/2 Tsp Salt</div>
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4 Tbsp (55 Grams) Unsalted Butter</div>
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3/4 Cup (150 Grams) Granulated Sugar</div>
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2 Large Eggs (Room temperature)</div>
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1 Tsp Vanilla Essence</div>
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1 Cup Chopped Walnuts</div>
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<strong>For The Sauce</strong></div>
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1 1/2 Cups (375 ml) Heavy cream</div>
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6 Tbsp (67.5 Grams) Demerara Or Muscovado Sugar</div>
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28 ml Golden Syrup (Approx two tablespoons)</div>
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A Pinch of Salt</div>
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<strong>Make the Pudding</strong></div>
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1. Grease a 8x8 Cake pan. Pre-heat the oven to 190 Degree C (350 Degree F).</div>
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2. Place the dates and water in a small saucepan and bring to boil. As soon as the water starts boiling turn off the flame and stir in the baking soda. Keep aside to cool.</div>
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3. In a medium bowl, whisk together the flour, baking powder and salt.</div>
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4. In the bowl of a mixer cream the butter and sugar until fluffy. Add the eggs one at a time. Add the vanilla.</div>
<div class="ingredient" itemprop="recipeIngredient" style="text-align: justify;">
5. Mix in half the flour, then the date mixture and then the remaining flour. Stir gently and do not overbeat.</div>
<div class="ingredient" itemprop="recipeIngredient" style="text-align: justify;">
6. Pour the batter into the prepared pan. Bake for 30 minutes or until a toothpick inserted in the middle comes out clean. </div>
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</div>
<div class="ingredient" itemprop="recipeIngredient" style="text-align: justify;">
<strong>Make the Sauce</strong></div>
<div class="ingredient" itemprop="recipeIngredient" style="text-align: justify;">
1. Combine all the ingredients in a medium saucepan on a medium flame. Stir till the sugar is melted. </div>
<div class="ingredient" itemprop="recipeIngredient" style="text-align: justify;">
2. Lower the heat to a simmer and stir every 5 minutes till the sauce thickens and coats the back of a spoon.</div>
<div class="ingredient" itemprop="recipeIngredient" style="text-align: justify;">
</div>
<div class="ingredient" itemprop="recipeIngredient" style="text-align: justify;">
<strong>To Serve the Cake</strong></div>
<div class="ingredient" itemprop="recipeIngredient" style="text-align: justify;">
1. Pre-heat the oven to 190 Degree C (350 Degree F).</div>
<div class="ingredient" itemprop="recipeIngredient" style="text-align: justify;">
2. Poke holes all over with a skewer and pour 1 Cup of the prepared sauce all over. Scatter the chopped walnuts all over. Cover with foil and bake for 15 minutes.</div>
<div class="ingredient" itemprop="recipeIngredient" style="text-align: justify;">
3. Serve hot drizzled with extra sauce and Vanilla ice cream.</div>
<div class="ingredient" itemprop="recipeIngredient" style="text-align: justify;">
</div>
<div class="ingredient" itemprop="recipeIngredient" style="text-align: justify;">
Happy Eating!!</div>
</div>
Sana Hurzukhttp://www.blogger.com/profile/17884946708653038854noreply@blogger.com2tag:blogger.com,1999:blog-216212905956389885.post-67695374528186812842016-05-02T11:25:00.002+04:002016-05-02T11:25:19.684+04:00Chicken Kheema Pakora<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQVoI32TZnyZsr8re0A-J-Dp0WZNacsxWdIJpTGhPkrQFvZfTTnE0xxTpev5a7p42iyGQgIr6tWAi-mwBWkMWFQv9ftPN6HMf3_vH4V0Zbbfhl3XAaAKpIcYJf8ZK4IbjtzapICEWDjnc/s640/blogger-image-1563177929.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQVoI32TZnyZsr8re0A-J-Dp0WZNacsxWdIJpTGhPkrQFvZfTTnE0xxTpev5a7p42iyGQgIr6tWAi-mwBWkMWFQv9ftPN6HMf3_vH4V0Zbbfhl3XAaAKpIcYJf8ZK4IbjtzapICEWDjnc/s400/blogger-image-1563177929.jpg" width="400" /></a></div>
<br />
<div style="text-align: justify;">
These Chicken kheema pakoras are deep fried crunchy bits of goodness. The ingredients for these are pretty simple and the mixture comes together in a pinch. I made these for an iftaar party last year and they make a good quantity to feed a crowd. One thing to keep in mind is to fry them low and slow. If you fry them on high they will brown too quickly and remain raw in the middle. A medium flame is best to get the crunch on the outside.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8ofmbcRWIhdzavbSbN7QOylrLrsxTx9BcMSu87AKzDCCmrJAVszjasoyFUX8M_2f6_hD8e6iBu9VSJOQndBMTr6zBFEKoonfGRajGDv8pDeYm5ZgzJvlFVRt9aSx7SOeKo1m11e-wF3c/s640/blogger-image--540337351.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8ofmbcRWIhdzavbSbN7QOylrLrsxTx9BcMSu87AKzDCCmrJAVszjasoyFUX8M_2f6_hD8e6iBu9VSJOQndBMTr6zBFEKoonfGRajGDv8pDeYm5ZgzJvlFVRt9aSx7SOeKo1m11e-wF3c/s400/blogger-image--540337351.jpg" width="400" /></a></div>
<br />
Recipe Source - Adapted from Sanjeev Kapoor's Kheema Pakora<br />
<br />
Ingredients<br />
<br />
500 Gms Chicken Mince <br />
1 Cup Finely Sliced Onion <br />
4 Green Chillies (Finely Chopped)<br />
2 Tbsp Besan (Chickpea Flour)<br />
2 Tbsp Rice Flour<br />
1 Egg<br />
1 Inch Piece Ginger (Finely Chopped)<br />
1 Tsp Red Chili Powder<br />
1 Tsp Cumin Powder<br />
1/4 Tsp Turmeric Powder<br />
1/2 Cup Finely chopped Coriander leaves<br />
1/2 Cup Finely Chopped Mint Leaves<br />
2 Tbsp Lemon juice<br />
Salt to Taste<br />
Oil for Deep frying<br />
<br />
<div style="text-align: justify;">
1. Pour oil for deep frying in a wok and heat till ready.</div>
<div style="text-align: justify;">
2. Mix all the remaining ingredients in a bowl. The mixture should hold its shape when pinched. If its too wet add more besan; if its too crumbly or dry add an additional egg or a splash of milk.</div>
<div style="text-align: justify;">
3. Take small portions of the mixture and place gently in hot oil.</div>
<div style="text-align: justify;">
4. Fry the pakoras on medium heat till golden brown. Do not fry on high as they will remain raw from inside.</div>
<div style="text-align: justify;">
5. Remove on a paper towel and serve hot with green chutney and tamarind chutney.</div>
<br />
Happy Eating!!</div>
Sana Hurzukhttp://www.blogger.com/profile/17884946708653038854noreply@blogger.com0tag:blogger.com,1999:blog-216212905956389885.post-2049364888848541552016-04-26T15:32:00.003+04:002020-08-01T17:26:53.063+04:00Seven Layer Bars<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: justify;">
Seven Layer Bars are an amazing combination of digestives, chocolate, coconut and condensed milk. I baked a batch to take to work with me and within an hour the entire box was gone. The recipe contains very simple ingredients and is super easy to put together . It is also a great project to make with kids.</div>
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</div>
<div style="text-align: justify;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipCn5pfGNs89sy6N-YXJx2ryMo4dOdA8F10vp_bXNhasSono3ua_2GodP3yW9rNU7J6uN91V5E2nCdqTkSeicdWuSgNVypC_mP9DbdRhh2D5dr_i6QTNpA121UuGRK1jpbQ6jrwht6hO4/s640/blogger-image-1534675660.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipCn5pfGNs89sy6N-YXJx2ryMo4dOdA8F10vp_bXNhasSono3ua_2GodP3yW9rNU7J6uN91V5E2nCdqTkSeicdWuSgNVypC_mP9DbdRhh2D5dr_i6QTNpA121UuGRK1jpbQ6jrwht6hO4/s400/blogger-image-1534675660.jpg" width="400" /></a></div>
<br /></div>
<div style="text-align: justify;">
Though I loved the bars as is, next time I would love to add a salty element to it like pretzels or crushed Ritz crackers. You could also use salted peanuts instead of the almonds. </div>
<br />
Recipe Source - Brown Eyed Baker, lightly changed<br />
<br />
1 1/2 Cups Crushed Digestive Biscuits<br />
113 Grams Unsalted Butter (Melted)<br />
1/2 Cup Chopped Walnuts</div><div dir="ltr" style="text-align: left;" trbidi="on">1/2 Cup Chopped Almonds<br />
1 1/2 Cup Chocolate Chips<br />
1/2 Cup White Chocolate Chips<br />1 Cup Sweetened Shredded Coconut<br />
1 Can Sweetened Condensed Milk<br />
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
1. Line a 9X13 (or one 8x8 square pan for thicker bars) baking tray with aluminium foil with an overhang on both the sides. Grease the foil with butter , making sure to go up the sides.</div>
<div style="text-align: justify;">
2. Preheat oven to 350 degrees F.</div>
<div style="text-align: justify;">
3. In a medium bowl, mix the crushed digestives with the melted butter. Pour the mixture into the prepared pan. There is no need to press it in as this is not a crust.</div>
<div style="text-align: justify;">
4. Next add a layer each of the nuts, semi sweet chocolate chips, white chocolate chips, and coconut over the biscuit layer.</div>
<div style="text-align: justify;">
5. Pour the entire can of the condensed milk all over the pan. Do not press any of the ingredients. </div>
<div style="text-align: justify;">
6. Place on the middle rack and bake for 25 minutes or until the top is golden brown. Cool in the pan on a wire rack till the bars come to room temperature.</div>
<div style="text-align: justify;">
7. Remove the bars using the foil handles and cut into bars. Store in an air tight container.</div>
<br />
Happy Eating!!</div>
Sana Hurzukhttp://www.blogger.com/profile/17884946708653038854noreply@blogger.com0tag:blogger.com,1999:blog-216212905956389885.post-63114661434958354772016-04-10T15:46:00.001+04:002016-04-10T15:46:20.508+04:00Cheesecake Bars<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMaVmLw-FgEOfUyYYv9IOTFuIFA2ytnazbZUI1TarAayX4NwSRiydqjVNZn-rXBMa3yJO_T3yaB6avZdNTOHqQ9KxCEh5-NhlkzvfwqBvbt3_NiY5bGYVgGFJyfk8YXYu9uMCv2XJn1lw/s640/blogger-image--148415364.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMaVmLw-FgEOfUyYYv9IOTFuIFA2ytnazbZUI1TarAayX4NwSRiydqjVNZn-rXBMa3yJO_T3yaB6avZdNTOHqQ9KxCEh5-NhlkzvfwqBvbt3_NiY5bGYVgGFJyfk8YXYu9uMCv2XJn1lw/s640/blogger-image--148415364.jpg" width="640" /></a></div>
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<div style="text-align: justify;">
<span style="mso-ascii-font-family: "Times New Roman"; mso-ascii-theme-font: major-bidi; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: major-bidi; mso-hansi-font-family: "Times New Roman"; mso-hansi-theme-font: major-bidi;">Cheesecake is one of my favourite desserts but
sometimes you just want to eat it and not wait one full day for the cheesecake
to bake and cool. These cheesecake bars are super easy to make and needs only
an hours chilling in the fridge. I served them with a simple strawberry sauce
made by macerating strawberries in sugar and mashing with a fork. They can be served plain or along with a variety of toppings and sauces like blueberry sauce, chocolate sauce, crushed Oreos, caramel etc.</span></div>
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<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuRXQrziwx-tahUCEjfthPYLZJLZaADHSBYTDI59uQAP7sTUCJB7VE02frOyr-rs8hsEeteauwlqxiqIVIv4n-NX3Uo18yiC4YHTOZElcBk5sVJ_dBn2sYO7fgfBZRcEfnsj7GfiNsejA/s640/blogger-image-1574363019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuRXQrziwx-tahUCEjfthPYLZJLZaADHSBYTDI59uQAP7sTUCJB7VE02frOyr-rs8hsEeteauwlqxiqIVIv4n-NX3Uo18yiC4YHTOZElcBk5sVJ_dBn2sYO7fgfBZRcEfnsj7GfiNsejA/s640/blogger-image-1574363019.jpg" /></a></div>
<br />
<div style="text-align: justify;">
<span style="mso-ascii-font-family: "Times New Roman"; mso-ascii-theme-font: major-bidi; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: major-bidi; mso-hansi-font-family: "Times New Roman"; mso-hansi-theme-font: major-bidi;">The original recipe calls for a 9X13 pan but I
made them in a slightly smaller pan to get thicker slices.<o:p></o:p></span></div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<span style="mso-ascii-font-family: "Times New Roman"; mso-ascii-theme-font: major-bidi; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: major-bidi; mso-hansi-font-family: "Times New Roman"; mso-hansi-theme-font: major-bidi;">Recipe Source - Given as is from <a href="http://www.joyofbaking.com/barsandsquares/CheesecakeSquares.html" target="_blank"><span style="color: windowtext;">Joy of Baking</span></a><o:p></o:p></span></div>
<br />
<div style="text-align: justify;">
<span style="mso-ascii-font-family: "Times New Roman"; mso-ascii-theme-font: major-bidi; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: major-bidi; mso-hansi-font-family: "Times New Roman"; mso-hansi-theme-font: major-bidi;">Ingredients</span></div>
<div style="text-align: justify;">
<span style="mso-ascii-font-family: "Times New Roman"; mso-ascii-theme-font: major-bidi; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: major-bidi; mso-hansi-font-family: "Times New Roman"; mso-hansi-theme-font: major-bidi;"><strong>For the Crust<o:p></o:p></strong></span></div>
<span style="mso-ascii-font-family: "Times New Roman"; mso-ascii-theme-font: major-bidi; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: major-bidi; mso-hansi-font-family: "Times New Roman"; mso-hansi-theme-font: major-bidi;">2 Cups Crushed Digestive Biscuits<o:p></o:p></span><br />
<span style="mso-ascii-font-family: "Times New Roman"; mso-ascii-theme-font: major-bidi; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: major-bidi; mso-hansi-font-family: "Times New Roman"; mso-hansi-theme-font: major-bidi;">113 Grams Unsalted Butter, Melted</span><br />
<span style="mso-ascii-font-family: "Times New Roman"; mso-ascii-theme-font: major-bidi; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: major-bidi; mso-hansi-font-family: "Times New Roman"; mso-hansi-theme-font: major-bidi;"><strong>For the Filling<o:p></o:p></strong></span><br />
<span style="mso-ascii-font-family: "Times New Roman"; mso-ascii-theme-font: major-bidi; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: major-bidi; mso-hansi-font-family: "Times New Roman"; mso-hansi-theme-font: major-bidi;">454 Grams Cream Cheese (At room temperature)<o:p></o:p></span><br />
<span style="mso-ascii-font-family: "Times New Roman"; mso-ascii-theme-font: major-bidi; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: major-bidi; mso-hansi-font-family: "Times New Roman"; mso-hansi-theme-font: major-bidi;">1/2 Cup Granulated White Sugar<o:p></o:p></span><br />
<span style="mso-ascii-font-family: "Times New Roman"; mso-ascii-theme-font: major-bidi; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: major-bidi; mso-hansi-font-family: "Times New Roman"; mso-hansi-theme-font: major-bidi;">1 Tbsp Fresh Lemon Juice<o:p></o:p></span><br />
<span style="mso-ascii-font-family: "Times New Roman"; mso-ascii-theme-font: major-bidi; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: major-bidi; mso-hansi-font-family: "Times New Roman"; mso-hansi-theme-font: major-bidi;">1 Tsp Lemon zest<o:p></o:p></span><br />
<span style="mso-ascii-font-family: "Times New Roman"; mso-ascii-theme-font: major-bidi; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: major-bidi; mso-hansi-font-family: "Times New Roman"; mso-hansi-theme-font: major-bidi;">2 Large Eggs<o:p></o:p></span><br />
1 Tsp Vanilla Essence<br />
<div style="text-align: justify;">
<span style="mso-ascii-font-family: "Times New Roman"; mso-ascii-theme-font: major-bidi; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: major-bidi; mso-hansi-font-family: "Times New Roman"; mso-hansi-theme-font: major-bidi;"> <o:p></o:p></span></div>
<span style="mso-ascii-font-family: "Times New Roman"; mso-ascii-theme-font: major-bidi; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: major-bidi; mso-hansi-font-family: "Times New Roman"; mso-hansi-theme-font: major-bidi;">Method</span><br />
<ol style="text-align: left;">
<li><div style="text-align: justify;">
<span class="bod"><span style="mso-ascii-font-family: "Times New Roman"; mso-ascii-theme-font: major-bidi; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: major-bidi; mso-hansi-font-family: "Times New Roman"; mso-hansi-theme-font: major-bidi;">Preheat oven to 325 degrees F (160 degrees C) and place the rack in the center of the oven. Have ready a 9 x 13 x 2 inch (23 x 33 x 5 cm) baking pan that has been lined with aluminium foil across the bottom and up two opposite sides of the pan. Lightly butter or spray the foil with a non-stick cooking spray.</span></span><span style="mso-ascii-font-family: "Times New Roman"; mso-ascii-theme-font: major-bidi; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: major-bidi; mso-hansi-font-family: "Times New Roman"; mso-hansi-theme-font: major-bidi;"><o:p></o:p></span></div>
</li>
<li><div style="text-align: justify;">
<span class="bod"><span style="mso-ascii-font-family: "Times New Roman"; mso-ascii-theme-font: major-bidi; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: major-bidi; mso-hansi-font-family: "Times New Roman"; mso-hansi-theme-font: major-bidi;">In a small bowl combine the graham cracker crumbs, sugar, and melted butter. Press mixture evenly over the bottom of the prepared pan. Bake in preheated oven for 10 minutes. Set aside to cool.</span></span><span class="bod"><span style="mso-ascii-font-family: "Times New Roman"; mso-ascii-theme-font: major-bidi; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: major-bidi; mso-hansi-font-family: "Times New Roman"; mso-hansi-theme-font: major-bidi;">Increase the oven temperature to 350 degrees F (180 degrees C).</span></span><span style="mso-ascii-font-family: "Times New Roman"; mso-ascii-theme-font: major-bidi; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: major-bidi; mso-hansi-font-family: "Times New Roman"; mso-hansi-theme-font: major-bidi;"><o:p></o:p></span></div>
</li>
<li><div style="text-align: justify;">
<span class="bod">In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth.</span></div>
</li>
<li><div style="text-align: justify;">
<span class="bod"><span style="mso-ascii-font-family: "Times New Roman"; mso-ascii-theme-font: major-bidi; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: major-bidi; mso-hansi-font-family: "Times New Roman"; mso-hansi-theme-font: major-bidi;">Add the sugar, lemon juice, lemon zest, and vanilla extract and beat until smooth.</span></span><span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"> </span></div>
</li>
<li><div style="text-align: justify;">
<span class="bod"><span style="mso-ascii-font-family: "Times New Roman"; mso-ascii-theme-font: major-bidi; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: major-bidi; mso-hansi-font-family: "Times New Roman"; mso-hansi-theme-font: major-bidi;">Add the eggs, one at a time, beating until incorporated. Scrape down the sides of the bowl, as needed.</span></span><span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;"> </span></div>
</li>
<li><div style="text-align: justify;">
<span class="bod"><span style="mso-ascii-font-family: "Times New Roman"; mso-ascii-theme-font: major-bidi; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: major-bidi; mso-hansi-font-family: "Times New Roman"; mso-hansi-theme-font: major-bidi;">Pour the cheesecake filling over the graham cracker base and bake for about </span></span><span class="cooktime"><span style="mso-ascii-font-family: "Times New Roman"; mso-ascii-theme-font: major-bidi; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: major-bidi; mso-hansi-font-family: "Times New Roman"; mso-hansi-theme-font: major-bidi;">18 - 20 minutes</span></span><span class="bod"></span><span style="mso-ascii-font-family: "Times New Roman"; mso-ascii-theme-font: major-bidi; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: major-bidi; mso-hansi-font-family: "Times New Roman"; mso-hansi-theme-font: major-bidi;"><span title="PT0H20M"> or until the cheesecake batter is just set. </span></span><span style="mso-ascii-font-family: "Times New Roman"; mso-ascii-theme-font: major-bidi; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: major-bidi; mso-hansi-font-family: "Times New Roman"; mso-hansi-theme-font: major-bidi;"><o:p></o:p></span></div>
</li>
<li><div style="text-align: justify;">
<span class="bod"><span style="mso-ascii-font-family: "Times New Roman"; mso-ascii-theme-font: major-bidi; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: major-bidi; mso-hansi-font-family: "Times New Roman"; mso-hansi-theme-font: major-bidi;">Remove from oven and place on a wire rack to cool. Cover and place in the refrigerator for several hours to make the squares easier to cut. To cut into squares - place on a cutting board, remove the foil, and with a sharp knife, cut into 2 inch squares. Have a damp cloth on hand to wipe the knife between cuts. Garnish with fresh berries, if desired. Store leftovers in the refrigerator.</span></span></div>
</li>
</ol>
<span class="bod"><span style="mso-ascii-font-family: "Times New Roman"; mso-ascii-theme-font: major-bidi; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: major-bidi; mso-hansi-font-family: "Times New Roman"; mso-hansi-theme-font: major-bidi;"></span></span><span style="mso-ascii-font-family: "Times New Roman"; mso-ascii-theme-font: major-bidi; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: major-bidi; mso-hansi-font-family: "Times New Roman"; mso-hansi-theme-font: major-bidi;"><o:p>Happy Eating!!</o:p></span></div>
Sana Hurzukhttp://www.blogger.com/profile/17884946708653038854noreply@blogger.com0tag:blogger.com,1999:blog-216212905956389885.post-7111600630698110342016-04-06T14:47:00.001+04:002016-04-06T17:44:21.671+04:00Orange Chocolate Tiramisu Trifles<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn1ATpBigVZ6tADLjvo4NSr11GQJRgzED18qYBd-Mz7sigRHB86P5ocSoYcElZ73VDRKJWjdRNhz5ngqTQ0aNZTUeCG9G9hW3rE2mS2_X8JmD-VLGbigAKIH9F4Y36Opzvc70yG7Ja-AQ/s1600/Orange+Choc+Trifle+1.jpg" imageanchor="1"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn1ATpBigVZ6tADLjvo4NSr11GQJRgzED18qYBd-Mz7sigRHB86P5ocSoYcElZ73VDRKJWjdRNhz5ngqTQ0aNZTUeCG9G9hW3rE2mS2_X8JmD-VLGbigAKIH9F4Y36Opzvc70yG7Ja-AQ/s320/Orange+Choc+Trifle+1.jpg" width="320"></a></div>
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I am a big fan of the Dark Chocolate Orange bars from Lindt and love to incorporate them in baked goods. The chocolate is of fantastic quality and the orange flavour is just right. I made this Tiramisu trifle for a picnic in a larger pan and put the remaining cream and ladyfingers in these little glasses. They make for adorable presentation and are handy to serve at home.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijqKmtUM0BWN4DHDM1_3No_kmg3D3HtsZqI5ofhDPSeUmXi6lxCKygHWY_zGZ5mtEw4ZHhhVvagLnDUnr1BTO-WaVLA9cqWNhI7Vsb_87spZBCnOzecYcbv0ApZZm7wCUCI6IdGSaKMUc/s1600/Orange+Choc+Trifle+2.jpg" imageanchor="1"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijqKmtUM0BWN4DHDM1_3No_kmg3D3HtsZqI5ofhDPSeUmXi6lxCKygHWY_zGZ5mtEw4ZHhhVvagLnDUnr1BTO-WaVLA9cqWNhI7Vsb_87spZBCnOzecYcbv0ApZZm7wCUCI6IdGSaKMUc/s320/Orange+Choc+Trifle+2.jpg" width="320"></a></div>
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I made a simple chocolate whipped cream using the dark chocolate and orange bar and dipped the ladyfingers in dissolved orange jelly (same as Jell-O in the US) to give them an intense orange flavour. Overall I was very happy with the way it turned out and so I am sharing this with you. You can scale this to any quantity you like. The below measurements yields a 8x6 glass dish with 4 inch high sides. I had just enough leftover to fill two mini glasses. Of course I forgot to photograph the dish and had to rely on these two the next day.</div>
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Recipe - Makes One 8x6 dish with 4 inch sides - An Everybunny Loves Food Original<br>
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<strong>Ingredients</strong><br>
2 Boxes Vanilla Flavoured Instant Pudding Mix<br>
3 1/2 Cups Cold Milk<br>
50 Grams Dark Chocolate Orange Bar (like Lindt)<br>
1 Package Orange Flavoured Jelly<br>
1 Cup Boiling Water<br>
1 Cup Cold Water<br>
2 Cups Whipping Cream <br>
1/4 Cup Powdered Sugar (more or less as per taste)<br>
1 Packet Ladyfinger biscuits (approx. 18 biscuits or as many as you need to fill the dish)<br><div dir="ltr" trbidi="on"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Cocoa Powder for dusting</span></div>
Fresh Orange Segments for decorating<br>
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1. In a medium bowl, whisk together the cold milk and vanilla pudding mix. Mix well till smooth. Cover and place in fridge till needed.</div>
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2. Place the chocolate in a microwave safe bowl and melt in 15 second intervals. Keep aside to cool completely.</div>
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3. Dissolve the jelly in the boiling water and then add the cold water. Cool completely but do not let it set.</div>
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3. Place the whipping cream in the bowl of a stand mixer and whip on high till you get soft peaks.</div>
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4. With the mixer running slowly add the melted chocolate and whip to stiff peaks. Taste and add powdered sugar, adjust to the sweetness that you like.</div>
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5. Now its time to assemble the trifle, keep the trifle dish in front of you and the ladyfingers, orange jelly, pudding and whipped cream ready to use.</div>
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6. Dip one lady finger in the orange jelly liquid (do it very quickly, not more than 1 second). Place it on the bottom of the trifle dish. Repeat with the ladyfingers till you have one layer covering the bottom of the dish.</div>
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7. Spread two cups of the pudding evenly on the ladyfingers and then add one cup of the whipped cream layer.</div>
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8. Repeat the ladyfinger, pudding and whipped cream layers. </div>
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9. Dust the top with the drinking cocoa powder and decorate with fresh orange segments. Press a layer of cling film on top and place in fridge for at least 4 hours before serving. Serve Chilled.</div>
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Happy Eating!!</div>
Sana Hurzukhttp://www.blogger.com/profile/17884946708653038854noreply@blogger.com1tag:blogger.com,1999:blog-216212905956389885.post-46140074841427007632015-12-21T13:14:00.003+04:002015-12-21T13:15:33.762+04:00Brownie Mosaic Cheesecake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBVw-qX5nxep84j5VDOhJKsei2ig31-Mz17gTDgkb2lKqqGueBUEx-FaQltn7FXpwjaUObcthD4y4Neer-a-QVGSR2vjCX1rTmDMwXzDfkgYY8i8PJaPAEFFz7zEiuFDyFDYzrvLYuLzM/s1600/Brownie+Mosaic1.jpg" imageanchor="1"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBVw-qX5nxep84j5VDOhJKsei2ig31-Mz17gTDgkb2lKqqGueBUEx-FaQltn7FXpwjaUObcthD4y4Neer-a-QVGSR2vjCX1rTmDMwXzDfkgYY8i8PJaPAEFFz7zEiuFDyFDYzrvLYuLzM/s400/Brownie+Mosaic1.jpg" width="400" /></span></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"></span> </div>
<span style="font-family: "Trebuchet MS", sans-serif;">This year Latif wanted me to make Brownies for his birthday, to which my reaction was Meh.. I mean, I do love a good brownie, but when its for your birthday I want to make something that is spectacular. So I started hunting for a dessert that would incorporate brownies and hit two birds with one stone. This Brownie Mosaic Cheesecake hits the spot in all the right places. It is rich, creamy and truly spectacular. Oh and I also added a salted caramel drizzle just for kicks.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Even though there are four parts to this cheesecake it all comes together fairly easily. I made the brownies one night before and chilled them in the fridge for easier cutting. The brownie recipe makes a lot so I would suggest to make just half the recipe (unless you want extra for snacking or some other recipe).</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI9RACr9XsovWmOj9eGGOm2CZCXubJvODOmNMHPyaWX_oCVfdn22_wMBuGMLJyD7E9vswZqfTQeKbueAWMIse6mHlbPjohXEuxYxjHVxpbaGLAhWoiXhF9BN4s3itxpuP923MKqixKQN8/s1600/Brownie+Mosaic2.jpg" imageanchor="1"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI9RACr9XsovWmOj9eGGOm2CZCXubJvODOmNMHPyaWX_oCVfdn22_wMBuGMLJyD7E9vswZqfTQeKbueAWMIse6mHlbPjohXEuxYxjHVxpbaGLAhWoiXhF9BN4s3itxpuP923MKqixKQN8/s400/Brownie+Mosaic2.jpg" width="400" /></span></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"></span> </div>
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<span style="font-family: "Trebuchet MS", sans-serif;">I did double the crust for my cheesecake but found it a bit overwhelming. With the brownies and the ganache already so rich, the Oreo crust was a bit too much for me and some of the tasters (Latif loved it as is). Next time I would try plain chocolate wafers, or just use the original quantity.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"></span> </div>
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<span style="font-family: "Trebuchet MS", sans-serif;">I also completely screwed up while making the ganache. Instead of melting the butter and cream I melted the butter with the chocolate. I still ploughed on and added warm cream to the mixture and it turned out beautifully. So you don't really need to go through a food processor and can make the ganache the old fashioned way.</span></div>
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Recipe Source - Given as is from <a href="http://smittenkitchen.com/blog/2007/08/alexs-choice/" target="_blank">Smitten Kitchen</a> with some changes of my own.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Ingredients</strong> </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>For the Brownies</strong> </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">113 Grams Dark Chocolate (I used 70%)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"> 170 Gms Unsalted Butter</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 3/4 Cups Sugar</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">3 Eggs</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 Tsp Vanilla Essence</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/2 Tsp Salt</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 Cup All Purpose Flour</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">1. Preheat oven to 175 Degrees C (350°F). Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">2. Microwave chocolate and butter in large microwaveable bowl on high for 2 minutes, or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and salt; mix well. Spread into prepared pan.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">3. Bake 30 to 35 minute or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Remove brownies from pan, using foil handles. </span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">4. Cool brownies, then cut them into 3/4- to 1-inch squares for use in the cheesecake. You will need only 2 Cups for the cheesecake. Add cubes to cake batter as directed below.</span></div>
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<b><span style="font-family: "Trebuchet MS", sans-serif;">For The Crumb Crust</span></b><br />
<span style="font-family: "Trebuchet MS", sans-serif;">141 Grams Oreo Cookies or Chocolate Wafers (Finely Ground)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">5 Tbsp Unsalted Butter (Melted)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/3 Cup Castor Sugar (I used granulated and I could feel the sugar in my mouth even after baking)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/8 Tsp Salt</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.</span><br />
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<strong><span style="font-family: "Trebuchet MS", sans-serif;">For the Cheesecake</span></strong><br />
<span style="font-family: "Trebuchet MS", sans-serif;">680 Grams (or 24 ounce) Cream Cheese (Softened)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">4 Large Eggs</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 Tsp Vanilla Essence</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 Cup Sugar</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 Cups Brownie Cubes (from recipe above)</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">1. Make crumb crust as directed above for 24-centimeter cheesecake. Preheat oven to 350°F.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">2. Make filling and bake cake: Beat cream cheese with an electric mixer until fluffy and add eggs, 1 at a time, then vanilla and sugar, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">3. Fold brownie cubes in very gently and pour mixture into prepared pan. Put springform pan with crust in a shallow baking pan<span style="color: red;">.(Very important - I used a cookie sheet with sides - a lot of the butter from the crust seeped out on the pan</span><span style="color: red;">)</span></span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">4. Bake in middle of oven for 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken. </span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">5. When completely cool, top with following glaze.</span></div>
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<b><span style="font-family: "Trebuchet MS", sans-serif;">For The Ganache Glaze</span></b><br />
<span style="font-family: "Trebuchet MS", sans-serif;">85 Gms (3 ounces) Semisweet chocolate, broken up, or 1/2 cup chocolate morsels</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">57 Gms (2 ounces) Unsalted Butter</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/4 Cup Heavy Cream</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/2 Tsp Vanilla Essence</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">4 Tbsp Icing Sugar.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<div style="text-align: justify;">
<span style="font-family: "Trebuchet MS", sans-serif;">1. Place the chocolate in a medium bowl. Heat the cream and butter to simmer and pour over the chocolate.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">2. Let it stand for 1 minute, then stir well till chocolate is completely melted.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">3. Add the sugar and vanilla and stir until smooth. Spread over cheesecake while ganache is still warm. Chill cheesecake in fridge for at least 2 hours or until ready to serve. </span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"></span> </div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Happy Eating!!</span></div>
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Sana Hurzukhttp://www.blogger.com/profile/17884946708653038854noreply@blogger.com3tag:blogger.com,1999:blog-216212905956389885.post-31529998728472495152015-12-10T14:20:00.000+04:002015-12-10T14:21:33.884+04:00Pistachio Apricot Layer Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl-XL0vpib5DyY4QrkCeHjy1XLLNddVM3q93IYrHaDOhbWHOKKSReQ-PZkaxh1RKqNfaffyfKfkYi4IobNfNa0ay9EwxaKAzxJ0F1-LeliN_OPZHvH7PB-YpVyPjlqu0xuguBgsJh0bTY/s1600/Pistachio+Cake+1.jpg" imageanchor="1"><img border="0" height="337" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl-XL0vpib5DyY4QrkCeHjy1XLLNddVM3q93IYrHaDOhbWHOKKSReQ-PZkaxh1RKqNfaffyfKfkYi4IobNfNa0ay9EwxaKAzxJ0F1-LeliN_OPZHvH7PB-YpVyPjlqu0xuguBgsJh0bTY/s400/Pistachio+Cake+1.jpg" width="400" /></a></div>
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Every year on Eid I try to make a new cake for our family to enjoy. It is a good time to experiment with indulgent recipes (or maybe not) as I have a lot of mouths to feed. Previously I have made a variety of sweets ranging from very simple desserts like the <a href="http://everybunnylovesfood.blogspot.ae/2013/11/oreo-and-chocolate-pudding-trifle.html" target="_blank">Oreo Trifle</a> or <a href="http://everybunnylovesfood.blogspot.ae/2011/09/cherry-poke-cake.html" target="_blank">Cherry Poke Cake</a> to more complicated ones like the <a href="http://everybunnylovesfood.blogspot.ae/2012/08/white-chocolate-pudding-and-pistachio.html" target="_blank">White chocolate Layer cake</a> and a Ferrero Rocher Cake.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDaN2H7j4Rn4x-XPlcUTrG-2mKL3CTZ-wIr6dRHThFbl-8PljMjGshR7qfN7R8mgpAEbMhyphenhypheniD7n3RLAKErlRfcMiXtwKrKUh3IXMaGOrtfE_-Kcxyl61BM35xLldNc-nr_E0ZasXNACIk/s1600/Pistachio+Cake+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDaN2H7j4Rn4x-XPlcUTrG-2mKL3CTZ-wIr6dRHThFbl-8PljMjGshR7qfN7R8mgpAEbMhyphenhypheniD7n3RLAKErlRfcMiXtwKrKUh3IXMaGOrtfE_-Kcxyl61BM35xLldNc-nr_E0ZasXNACIk/s400/Pistachio+Cake+2.jpg" width="400" /></a></div>
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<div style="text-align: justify;">
This year I made a Pistachio cake which is wonderful to eat on its own but even better when slathered with a white chocolate whipped cream. I used fresh apricots to fill the cake and this added another dimension of flavour. In the original recipe the cake uses only half cup pistachios but I have used the full 3/4 cup in the cake with additional 1/4 Cup for decorating.</div>
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Recipe Source - Cake Recipe given as is from <a href="http://smittenkitchen.com/blog/2008/06/pistachio-petit-four-cake/" target="_blank">Smitten Kitchen</a><br />
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Ingredients<br />
<u>For The Cake</u><br />
3/4 Cup Skinned Pistachio Nuts<br />
1 2/3 Cups Sugar<br />
2 Cups Cake Flour (I used 1 3/4 Cups All Purpose Flour with 4 Tbsp Cornflour)<br />
1 Tbsp Baking Powder<br />
1/2 Tsp Salt<br />
226 Grms Unsalted Butter (At room temperature)<br />
1/2 Cup Milk<br />
2 Tsp Vanilla Essence<br />
5 Eggs (lightly beaten)<br />
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<u>For The White Chocolate Whipped Cream</u><br />
170 Grams Premium White Chocolate (I used Lindt)<br />
1 1/2 Cups Heavy Cream<br />
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<u>For Assembly</u><br />
2 Large Apricots (Cut in half, then cut each half in 8 slices)<br />
1/4 Cup Crushed Pistachios<br />
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Bake the Cake<br />
<div style="text-align: justify;">
1. Preheat the oven to 350°F (175°C). Butter three 8-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.</div>
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2. Spread out the pistachios in a baking pan and toast in the oven for 7 to 10 minutes, or until lightly colored. Transfer to a dish and let cool completely. </div>
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3. Transfer to a food processor. Add the sugar and pulse just enough to grind them finely.</div>
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4. Pour into a large mixing bowl and add the flour, baking powder, and salt. Blend with the mixer on low for 30 seconds. Add the butter, milk, and vanilla and, with the mixer on low, beat until completely incorporated.</div>
<div style="text-align: justify;">
5. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes. Add the beaten eggs in 2 or 3 additions, scraping down the sides of the bowl well and mixing only long enough to blend after each addition. Divide the batter among the 3 prepared pans.</div>
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6. Bake for about 25 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Allow the layers to cool in the pans for 10 minutes. Turn out onto wire racks, carefully peel off the paper liners, and let cool completely.</div>
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<div style="text-align: justify;">
Make The Whipped Cream</div>
<div style="text-align: justify;">
1. Place the chocolate in a small microwave safe bowl and melt in the microwave in 15 second bursts.</div>
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2. Heat 1/2 Cup of the cream to a boil and mix with the melted chocolate. Keep aside till it comes to room temperature.</div>
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3. Place the remaining 1 cup cream in the bowl of a stand mixer and whip till soft peaks are formed. Add the melted chocolate and cream mixture (it should not be least bit warm) and whip till you get firm peaks.</div>
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</div>
<div style="text-align: justify;">
Assemble The Cake</div>
<div style="text-align: justify;">
1. If the cakes are domed slice off the dome and keep for snacking. Place one layer bottom side up on a cake board and add 1 Cup frosting. Spread evenly and arrange a layer of one full apricot slices.</div>
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2. Repeat with the second layer, one cup of frosting and second apricot. </div>
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3. Top with third layer and cover the cake with remaining cream. Decorate as desired with the crushed pistachios.</div>
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4. Serve at room temperature. Store fully covered in the fridge upto three days.</div>
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Happy Eating!!</div>
Sana Hurzukhttp://www.blogger.com/profile/17884946708653038854noreply@blogger.com0tag:blogger.com,1999:blog-216212905956389885.post-46419167304856180552015-10-01T10:53:00.000+04:002015-10-01T10:53:21.483+04:00Double Berry Buttermilk Bundt<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWJgpp-vYxNCl6Oi8eGVNYMGMtQQJ3vrtJ1LhIqgVOrBxcm-tUn0ufUvMCuWCWK-AJubXQ1cEtZ0rJzUDdaDMXMkGS-JE7FG-UI5SqRmJa5pvKqyCImPiXDsURAWsTt406qNF3MACxpaE/s1600/Berry+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWJgpp-vYxNCl6Oi8eGVNYMGMtQQJ3vrtJ1LhIqgVOrBxcm-tUn0ufUvMCuWCWK-AJubXQ1cEtZ0rJzUDdaDMXMkGS-JE7FG-UI5SqRmJa5pvKqyCImPiXDsURAWsTt406qNF3MACxpaE/s400/Berry+Cake.jpg" width="400" /></a></div>
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This cake is super simple to make and looks amazing with sweet juicy berries studded throughout. I was itching to bake something and had limited ingredients at hand when I spotted this beauty on Smitten Kitchen. Berries? Check. Buttermilk? Milk and lemon juice substitute to the rescue. Here we go!<br />
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While the original recipe has a glaze on top, I think the cake is sweet enough without it. You can also add any fruit to it (cherries, raspberries, peaches etc., avoid very watery fruits) and mix up the ratios as you like as long as it is up to 3 cups of fruit. This makes a large bundt so make sure you have enough mouths to share. Or maybe not.<br />
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Recipe Source - <a href="http://smittenkitchen.com/blog/2012/06/triple-berry-summer-buttermilk-bundt/" target="_blank">Smitten Kitchen</a><br />
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Ingredients<br />
<br />2 1/2 cups (355 grams) plus 2 tablespoons (20 grams) All Purpose Flour<br /> 2 Tsp (10 grams) Baking Powder<br /> 1 Tsp Salt<br /> 1 Cup (225 grams) Unsalted Butter (at room temperature)<br /> 1 3/4 Cups (340 grams) Granulated Sugar<br />3 Large Eggs (at room temperature)<br /> 1/2 Tsp Vanilla Essence<br /> 3/4 Cup (175 ml) Buttermilk (I used milk and lemon juice substitute)<br /> 3 Cups (350 to 450 grams) Mixed Berries (I used 2 Cups frozen strawberries and 1 Cup frozen blueberries)<br />
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Method<br />
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1. Preheat oven to 170° C (350°F). Grease a 10-cup Bundt pan, either with butter or a nonstick spray. Keep aside. If using frozen berries remove from freezer and place in a strainer to defrost.</div>
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2. In a medium bowl, add 2 1/2 cups flour, baking powder and salt. Whisk well and keep aside.</div>
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3. In the bowl of your stand mixer or another large bowl, cream the butter and sugar for 3-5 minutes on high until light and fluffy.</div>
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4. Turn the speed to low and add the eggs one at a time, scraping the sides with a spatula between each addition. </div>
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5. Add the vanilla and beat lightly.</div>
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6. Add 1/3 of the flour mixture and beat until just combined. Add half the buttermilk, then repeat 1/3 flour and remaining buttermilk. Finish with remaining 1/3 flour and beat just to combine. </div>
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7. Take the berries in a bowl and add the two tablespoon flour. Toss to coat. Gently fold in the berries in the cake batter. </div>
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8. Spread the batter in the greased pan and place in the centre rack of the oven. Bake for 55 to 60 minutes. My oven runs a little hot so my cake was done in 45 minutes.</div>
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9. Remove from oven and set on wire rack for 30 minutes. Invert cake on cooling rack and cool completely. Serve and enjoy or keep in an air tight container.</div>
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Happy Eating!!</div>
Sana Hurzukhttp://www.blogger.com/profile/17884946708653038854noreply@blogger.com3