When I saw this Wiener Apple cake in Angie's place I was like yupeeeee !!!!!!!!!!!
I have been searching for a recipe for making this cake from the time I ate them from the near by bakers years and years ago, but till now I had to be content from buying them from the baker as I coudn't find a good recipe for it.
So you can imagine how much happy I was when I saw it in her place.
I made the cake for last sunday to take to my inlaws place for coffee.
Mostly when i make a cake I make them for sunday as then I don't have to keep them at home, so no temptation for me to go to the kitchen and cut a slice of the cake everytime i think aobut it .
It was a realy big cake, I coudn't fit in my normal cake tin which i transport cakes when ever i make them.
So had to cover them in foil and then gave the job to hubby dear to carry them to inlaws place, while I was walking carfree next to him.
Each time when I ask him to carry something he tells me yeah make use of me as a carrier and I remark to him ofcourse why do you think I married you, I had to have someone to carry all these things :-)
Everybody loved the apple cake.
All of us took a second helping and while we were walking back home after the coffee, our huge stomachs filled with the delicious cake, hubby remarked, that he was really surprised that a huge cake had disapeared in one afternoon.
So that says about the taste isn't it ladies.
If you want to fill you stomach with this delicious cake you can have the recipe from here
Sending this to Event hosted by PheMOMenon & Almond Corner
Friday, 24 October 2008
When I saw this Wiener Apple cake in Angie's place I was like yupeeeee !!!!!!!!!!!
Tuesday, 21 October 2008
And it was indeed creamy and delicious. We all loved it.
If i look to her pic the dish is having orang - yellow colour, but mine is having a darker colour, but then i think she told add water to the spice mix and I added the cooked rajma water ( well that is my excuse instead of blaming it on my photography skills)
Anyway it doesn't matter what the colour was it was yummy and i served them with parathas
I did promise Sra thay i will send a another entry for her event so I am going to send this to Sra to her wonderful event .
My Legume Love Affair - Fourth Helping, is originally created by Susan of The Well- Seasoned Cook.I am sending this to at Ruth Kitchen Expiriments for her
Monday, 20 October 2008
There was plenty of choice for me from Colombus Foodie to choose a recipe. She has this delicious dishes, some new to me and some of them I know.
Actually that is the main reason i joined up this event, to know about different food and try to make something which I usualy don't make.
So when I saw this Sauted pork Tenderloin with pears and mustard port sauce, i thought why not give it a try.
And have to admit i was not disapointed at all, they were delicous. Especially the sauce it was divine. Mt hubby thought it was too nice to serve it for a weekday, he told i should have made it for a weekend.
I didn't had pears so served them with applesauce and potatoe mash.
When i was preparing the dish , i thought i might add a bit of cream to the sauce, but then while i was making it , i changed my mind and thought will stick to the recipe.
Thursday, 16 October 2008
Zorra at the great “Kochtopf” is organizing the 3rd World Bread Day, that takes place on October today. Everybody is invited to take part in this event, just few more hours to go , so if you want to post a bread recipe do be fast.
From the time I saw this bread in Gocbep place I fell in love with it. She was kind enoug to trnaslate the recipe. If you want to make this celbration bread, you will find it here.
I used a mixed of dried fruits and walnuts. Didn't had orange essence, so used Vanilla essence.
I was surprised how easy it was to make them.
I gave half of tge bread to my inlaws and they were full of praise for the bread, saying in the bakers you can't get such good quality. So that is good isn't it :-))
3 cups unbleached bread flour
3 tbsp granulated sugar
3/4 tsp salt
3 1/2 tsp instant yeast
1 1/2 tbsp orange or lemon extract
2 large eggs, slightly beaten
1/2 cup buttermilk or any kind of milk, at room temperature
1/4 ~1/2 cup water
1 1/2 cups dried sweetened cranberries
3/4 cup coarsely chopped walnuts or any other nuts
2 tbsp unsalted butter, melted1 egg, whisked until frothy, for egg wash
1) Heat 1/4 cup water to 105°F~115°F (Do not exceed 115° or the yeast will die). Sprinkle active dry yeast on the surface of warm water in a large mixing bowl ( or in the bowl of an electric mixer). Let stand until the yeast is dissolved, about 5 minutes. You will see a froth form on the top it, and you can also smell the yeast.
2) In a separate bowl, stir together flour, sugar, salt.
3) Gradually stir (or mix on low speed with the paddle attachment) flour mixture into the yeast bowl. Add the orange extract, eggs, buttermilk, and butter. Adding the remaining water, if needed, to make a soft, pliable ball of dough.
4) Sprinkle flour on the counter and transfer the dough to the counter. Knead (or mix on medium speed with the dough hook) for about 5 minutes, or until the dough is smooth and only slightly tacky, but not sticky. It should have a soft, pliable quality, not stiff and resistant. If it is too stiff, knead (or mix) in small amount of water until it softens; if the dough seems too sticky, sprinkle in small amounts of flour as needed.
Kneading yeast dough by hand: On a floured counter, fold the dough over toward you, then press it away from you with the floured heel of your hand, then give it a quarter turn, fold it, and press away again.
To test, slowly and gently stretch a small piece of dough, turning it in a a circular motion as you pull so that it stretches evenly. The dough should hole together without tearing until it forms a sheer membrane, thin enough to let light come through.
5) Add the dried cranberries and knead (or mix) for another 2 minutes, or until they are evenly distributed. Then gently knead (or mix) in the walnut pieces until they are evenly distributed. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap.
6) Ferment at room temperature for about 2 hours, or until the dough doubles in size. Punch down the dough for degas, fold the edges of dough to the center.
7) Transfer the dough to the counter and divide it into 6 equal pieces for 2 loaves. Roll out each pieces into strands about 9 inches long, thicker in the middle and slightly tapered toward the ends. Place 3 strands side by side and braid as you would hair. Pinch together the tips at both ends to seal the finish loaf. Place braid on a sheet pan lined baking parchment or greased. Continuing with remaining 3 strands.
Or for a celebration bread, you can divide dough into 6 pieces, 3 pieces of 10 oz each and 3 pieces of 4 oz each. Roll out each pieces into 3 equal long strands and 3 equal shorter strands. Braid it as you would hair to make 1 large braid and 1 smaller. Place the large braid on the pan, then lay the smaller braid on top, gently pressing the smaller braid onto the larger to adhere.
8) Brush the loaves with the egg wash and refrigerate the remaining egg wash to be used later. Mist the loaves with spray oil and cover loosely with plastic wrap.
9) Proof at room temperature for about 90 minutes, or until the dough nearly doubles in size. Brush the loaf a second time with the remaining egg wash.
10) Preheat the oven to 325°F with the oven rack on the middle shelf.
11) Bake for approximately 25 minutes. Rotate the pan 180 degrees for even baking and then continue baking for another 20~25 minutes, or until the loaf is deep golden brown, feel very firm, and sounds hollow when thumped on the bottom. The internal temperature at the center of the loaf should register between 185~190°F.
12) Remove the bread from the pan and transfer it to a cooling rack. Allow the bread to cool for at least 1 hour before slicing or serving.
Wednesday, 15 October 2008
Atleast I am going there a lot and you woudn't believe the time I have spend there drooling on each of her desserts and cakes.
So in one of my routine visit, ( well i go there a lot and sometimes i watch and read the post which i have done earlier, but I do them again) I saw the delicious dessert, that I told myself wow I am gonna make this and that is what i did.
Made this super delicious Saffron and Vanilla Poached Pears. The recipe you can find it here.
She had noted as Vanilla beans are expensive we can use essence.
But hey I have vanilla beans in abundence from my trip to India.
I would say to my fellow bloggers to try this as it is really easy to make and super DELICIOUS
at Ruth Kitchen Expiriments for her
Monday, 13 October 2008
Chickpea is something my hubby and daughter loves. When my daughter was small she used to call it Indian balls curry.
When I saw this curry in Nags place Edible Garden I had to make them as it was a realy unusual recipie and looked really delicious and the best part was , it seems so easy to make them. If you want to make this delicious curry , you will find the recipe here
Chickpeas/Kabuli Chana - 1/2 cup
Thick coconut milk - 3/4 cup
Tamarind - one marble sized ball (or 2tbsp if you are using paste)
Sambar powder 2 tbsp
Chillie powder 1tsp
Turmeric powder - a pinch
Hing/Asafoetida/Kayam - 1/2 tsp
Salt - to taste
Oil and mustard seeds - for tempering
onions 1 finley chopped
Few curry leaves.
Soak the chickpeas overnight in 3 cups water. Pressure cook and keep aside.
Use 1/2 cup warm water and blend the tamarind with your hand to extract the juice. If using paste, dilute it in 1/2 cup water.
Heat a pan and bring the tamarind water to boil. Add turmeric powder, hing, salt and the sambar powder to this. Sim and let it boil for 10 minutes.
Add the cooked chickpeas and boil for another 10 mins.
Remove from fire, add coconut milk and mix well. Adjust salt.
Heat some oil in a small saucepan and temper some mustard seeds and then onions and the curryleaves.While hot, pour on the above gravy and mix well.
This is a another chickpea dish I am going to make over and over. As all of us loved it.
Now this weekend my daughter played violin solo in the orchesra ( she does it as a hobby) so here are few pictures from the concert.
Have to admitt with my unprofessional camera the pictures are not food at all.
Thursday, 9 October 2008
I have told you all before soup is something which we have always for lunch.
Befor the meal we have a cup of soup. In a way when my daughter was younger this was a real good way for making her have vegetables.
Actually it is a real easy soup to make.
I don't even think there is a recipe for this, but still here it goes.
2 leeks cut fine.
2 litre of vegetable broth.
200 ml Cream.
Pepper and salt for taste.
3 absp of oil.
Heat the oil in the pan and add the vegetables, saute them for a while , add the vegetable broth ,salt and pepper. Cook it for 15 minutes or till the vegetables are cooked.
I always use my pressure cooker for making soups.
Mix it with a blender add the cream and serve hot.
Easy to make but creamy and delicious.
Few of the SOUPS I have made.......
Tuesday, 7 October 2008
I have not been blog hopping for the last days as was really busy.
Have been doing something (yesterday) which I really dislike. Cleaning up my dress cupboard. Well not just mine, have to do my daughter and hubby.
I have been putting it off to clean up, but in the end I had to do as each time I opened up to take something, I clossed the doors beeing depressed as all the things were upside down.
Summer clothes and Winter clothes were just mingled up as I started taking winter clothes as it is getting cold here, but still had not moved the sumer things.
I have to be honest , it is till not done, but it doesn't look that messy anymore.
I do like that seasons changing, actually I love it. You start eating different food, wearing diffferent clothes etc.....
Now I am sure if you are a regular visitor to Sigs place Live to Eat, you would have recoganised my popcorn chicken.
She has this wonderful blogs, with recipes, her travels, her dinning out, dinning out, did i say dinningout :-)
I love that she enjoys variety of diffferent kind of food.
Now if you want to have the recipe for this delicious chicken go to her place and check it out.
This was reallyu easy to make and it was really, really delicious.
I made it for a friday evening .
Every friday evening I make some kind od a snack to celebrate the starting of the weekend :-))))
So this is something I made on one of those friday evening.
It was just Delicious. All three of us loved it.
I didn't had small onions, so I used the large ones.
I am sending this to at Ruth Kitchen Expiriments
Wednesday, 1 October 2008
I did miss my 1 year celebration of my blog as I was in India, so I really didn't want to forget my century post.
What Nags want is on her own wordsCome up with a dish for the contest. The only condition is that it needs to be an Indian recipe.
It can be anything ranging from a recipe an aunt passed along, a dish your mom used to make, quick enough so that she has time to pack you off to school and get to work herself, a meal that you enjoyed during your girls' night out with friends and want to re-create at home.
Well Nankatai is something as a kid and a teenager I had at home.
My mom used to make them in her oven.
You know the one which looks like a round box with a glass top on it.
She also used to buy from the bakers.
When ever my mom went out ( shopping in the town or just going to pay her electricity bill or visiting family) and came home she always had a small packet for us kids.
Inside it, it will be something from the bakers, it could be puffs, ladoos, Nankatai , anything.
If it was biscuits it would be quater kilo, and if it was laddos or jalebi or puffs it will be 3 numbers, one each for all three of us.
We were always happy to get them.
Can you imagine kids beeing happy now because their mom bought them biscuits or cookies from the baker.Well not mine for sure.
For her all these things are just normal everyday thing.
Anyway these are so easy to make.Ididn't get the shape like they have it in the bakers, any suggestion is always welcome.But they were super delicious. I loved them.
Butter Unsalted 150gm
Powdered Sugar 50 gm
Flour 100 gm
Semolina 25 gm
Baking powder 1 tsp
Soda bi carbonate half tsp
Cashewnut powder 25 gm
Cardamom powder half tsp
Cream butter and sugar . Add the rest of the ingridients and mix well.
Shape into small balls and bake them in a preheated oven. 150°C for 20 minutes.