tag:blogger.com,1999:blog-39772658895126845562024-03-14T13:00:13.575+05:30Sucre Spice All Things NiceDesserts Bakes and SavourySucre Spice All Things Nicehttp://www.blogger.com/profile/03780928403592848137noreply@blogger.comBlogger71125tag:blogger.com,1999:blog-3977265889512684556.post-29917776757626535712014-08-29T18:42:00.003+05:302014-08-29T18:42:58.077+05:30Kürtőskalács /Chimney cake -Daring Bakers<div dir="ltr" style="text-align: left;" trbidi="on">
<b><i>Kürtőskalács /Chimney cake -Daring Bakers</i></b><br />
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<span style="font-family: Verdana, sans-serif;">The August Daring Bakers challenge took us for a spin! Swathi of Zesty South Indian Kitchen taught us to make rolled pastries inspired by Kurtoskalacs, a traditional Hungarian wedding pastry. These tasty yeasted delights gave us lots to celebrate!</span><br />
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<span style="font-family: Verdana, sans-serif;"><br /><br /><br />Kürtős Kalács or Chimney Cakes were originally baked over hot coals by Hungarians residing in Transylvania, Romania. Kürtőskalács is made from sweet, yeast dough of which a strip is spun and then wrapped around a truncated cone–shaped baking spit, and rolled in granulated sugar. It is baked above charcoal cinders while lubricated with melted butter, until its surface gets a golden-brown color. During the baking process the sugar stuck on kürtőskalács becomes caramel and forms shiny, crispy crust on the cake. The surface of cake can then be provided with additional toppings such as ground walnut or cinnamon powder.</span><br />
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<span style="font-family: Verdana, sans-serif;"><br /><br />Thanks Swathy for this challenge as this was something new for me to learn. The Chimney Cake is delicious with caramelized sugar on the surface and soft inside.</span><br />
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<b><i>Kürtőskalács /Chimney cake</i></b></h4>
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<span style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b>For the dough:<br />240 gm plain flour<br />2¼ tsp active dry yeast </span><br />
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<span style="font-family: Verdana, sans-serif;">30 gms sugar<br />1/8 tsp salt<br />1 large egg, room temperature<br />45 gms melted butter<br />120 ml milk, lukewarm temperature</span></div>
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<span style="font-family: Verdana, sans-serif;"><br />Add active dry yeast to lukewarm milk with half a tsp of sugar and set aside for 5-10 minutes until it becomes foamy</span><br />
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<span style="font-family: Verdana, sans-serif;">In a large bowl combine, flour, sugar and salt. To this add egg, milk, melted butter, and yeast.</span><br />
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<span style="font-family: Verdana, sans-serif;">Stir the mixture until it comes together to form a dough, and then knead for about five minutes.</span><br />
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<span style="font-family: Verdana, sans-serif;">Transfer to a well greased container. Allow the dough to rise for 60 minutes at room temperature until doubled in volume.</span><br />
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<span style="font-family: Verdana, sans-serif;">Prepare the rolling pins by covering them with aluminum foil.</span></div>
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<span style="font-family: Verdana, sans-serif;">Punch down the dough and divide into 4 equal parts.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br />On a well floured surface spread one portion of the dough shape into 1/6 inch thick square-shaped sheet .</span><br />
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<span style="font-family: Verdana, sans-serif;">Using a pizza cutter cut the dough into a long ribbons of about 1/2 inch wide.</span><br />
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<span style="font-family: Verdana, sans-serif;">Wrap one end of the dough strip around the spit/rolling pin, tucking in the end so the dough doesn’t unwind.</span><br />
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<span style="font-family: Verdana, sans-serif;">Roll the whole thing slightly on the counter top to flatten it/press it together.</span><br />
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<span style="font-family: Verdana, sans-serif;">Brush with melted butter and roll in sugar.</span><br />
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<span style="font-family: Verdana, sans-serif;">Place in roasting pan and bake in a preheated oven 190⁰C for 25 minutes.</span></div>
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Sucre Spice All Things Nicehttp://www.blogger.com/profile/03780928403592848137noreply@blogger.com3tag:blogger.com,1999:blog-3977265889512684556.post-33711375897276144482014-05-27T12:24:00.000+05:302014-05-27T12:24:04.398+05:30Pao De Queijo- Daring Bakers<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">This month's Daring Bakers' Challenge took us on a trip to beautiful Brazil! Renata of <a href="http://testadoprovadoeaprovado.blogspot.com/">"Testado, Provado & Aprovado!"</a> taught us how to make Pao De Queijo, tasty cheese buns that make the perfect snack or treat, and that will make your taste buds samba!</span><div>
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<span style="font-family: Verdana, sans-serif;"><br />Pão de Queijo ( Pão = Bread; Queijo = Cheese) is a non-yeast bread, made with tapioca starch. It dates back to the eighteenth century but it became popular in the 1950's in Minas Gerais (a state of Brazil). </span><div>
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<span style="font-family: Verdana, sans-serif;">Pão de Queijo is very popular in Brazil as a snack or breakfast food.They are crispy</span><span style="color: #333333; font-family: Georgia, Times, 'Times New Roman', DroidSerif, serif; font-size: 15px; line-height: 23.25px;"> </span><span style="color: #333333; line-height: 23.25px;"><span style="font-family: Verdana, sans-serif;">outside but soft and chewy inside and mild cheesy flavor.</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #333333;"><span style="line-height: 23.25px;"><br /></span></span>Thanks Renata for truly an enjoyable experience as these cheese buns are super easy to make and something which you would make repeatedly. An excellent option as a gluten free snack.</span></div>
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QUICK PÃO DE QUEIJO</h3>
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Makes 24 muffin cups </div>
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Ingredients: </h4>
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2 large eggs </div>
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150 ml whole milk </div>
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60 gm butter</div>
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1 tsp salt </div>
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50 gm parmesan cheese,grated </div>
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250 gm tapioca starch</div>
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Directions: </div>
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Preheat the oven to 200°C.</div>
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Place all ingredients, in a blender except tapioca starch and blend for a minute or so. </div>
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<span style="font-family: Verdana, sans-serif;">With the blender still running,add the tapioca flour by the </span><span style="font-family: Verdana, sans-serif;">spoonfuls. </span></div>
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<span style="font-family: Verdana, sans-serif;">Once all the starch is </span><span style="font-family: Verdana, sans-serif;"> added the </span><span style="font-family: Verdana, sans-serif;">batter should be smooth, turn off the blender. </span></div>
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<span style="font-family: Verdana, sans-serif;">Pour the batter into silicone cups and bake it for 30 minutes or until puffed up and lightly browned. </span></div>
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<span style="font-family: Verdana, sans-serif;">Serve warm.</span></div>
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<span style="font-family: Verdana, sans-serif;">NOTE: Extra milk may be required to make tapioca starch smooth.</span></div>
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Sucre Spice All Things Nicehttp://www.blogger.com/profile/03780928403592848137noreply@blogger.com1tag:blogger.com,1999:blog-3977265889512684556.post-18774052132936861012014-05-21T17:37:00.000+05:302014-05-21T17:37:25.630+05:30Hot Milk Sponge Cake with Coffee Mascarpone and Coffee Caviar<div dir="ltr" style="text-align: left;" trbidi="on">
<b><i>I never laugh until I've had my coffee- Clark Gable</i></b><br />
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<span style="font-family: Verdana, sans-serif;">I get excited like a little kid whenever I come across a recipe which is so versatile,easy and relatively low cal .Then the recipe is definitely for keeps.And I do have such recipes in my repertoire like <a href="http://sucrespiceallthingsnice.blogspot.in/2014/03/strawberry-streusel-cake.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+SucreSpiceAllThingsNice+(Sucre++Spice+All+Things+Nice)" target="_blank">Strawberry Streusel cake</a> and <a href="http://sucrespiceallthingsnice.blogspot.in/2013/07/one-bowl-chocolate-cake-with-caramel.html" target="_blank">One bowl Chocolate Cake</a>.</span><br />
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<span style="font-family: Verdana, sans-serif;">Apparently this recipe has been around since a long time where hot milk is used to make the batter light and fluffy and the butter used is bare minimum. Its a everyday basic sponge cake recipe and can be easily turned into a fancy cake or a dessert .</span><br />
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<span style="font-family: Verdana, sans-serif;">I realized I had hardly done any posts on coffee based cakes or desserts.And coffee happens to be my fav!So this cake was </span><span style="font-family: Verdana, sans-serif;"> served with Coffee Mascarpone cheese and topped with Coffee Caviar.</span><br />
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<span style="font-family: Verdana, sans-serif;">Molecular cooking is quite </span><span style="font-family: Verdana, sans-serif;">fascinating and has attracted many professionals and foodies alike.</span><span style="font-family: Verdana, sans-serif;">Coffee Caviar is made using the method of spherification, a process where liquid is turned into a pearl or caviar.It was introduced by </span><span style="background-color: white; font-family: Verdana, sans-serif; letter-spacing: 0.04em; line-height: 1.333;">Ferran Adria .This method is a simplified or non molecular version of coffee caviar .</span><br />
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<span style="font-family: Verdana, sans-serif;">Hot Milk Sponge Cake Recipe</span></h3>
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<span style="font-family: Verdana, sans-serif;">Adapted from <a href="http://whatscookingamerica.net/Cake/HotMilkSpongeCake.htm" target="_blank">here </a></span><br />
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<span style="background-color: white; font-family: Verdana, sans-serif;"><span class="ingredient">2 </span></span><span style="font-family: Verdana, sans-serif;">eggs at room temperature<br />1 cup flour </span></div>
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<span style="font-family: Verdana, sans-serif;">1 tsp baking powder<br />1 Tbsp butter<br />1/2 cup hot milk<br />1 cup sugar</span></div>
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<span style="font-family: Verdana, sans-serif;"><span class="ingredient">1 tsp vanilla extract</span></span></div>
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<span style="font-family: Verdana, sans-serif;">Preheat oven to 180 C. </span></div>
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<span style="font-family: Verdana, sans-serif;">Grease well an 8 in bundt pan with butter with upward strokes and dust it with flour.</span></div>
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<span style="font-family: Verdana, sans-serif;">Heat milk till it starts steaming. Turn off the heat and add butter.</span></div>
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<span style="font-family: Verdana, sans-serif;">Beat eggs with an electric mixer at medium speed. Gradually add sugar and continue to beat till light and frothy. It takes about 8-10 minutes .</span></div>
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<span style="font-family: Verdana, sans-serif;">In a bowl, sift together the flour and baking powder.</span></div>
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<span style="font-family: Verdana, sans-serif;">Turn the mixer down to low and add the sifted dry ingredients .Mix just until the dry ingredients are incorporated into the egg batter. Add the scalded milk and butter mixture. Mix on low speed until the batter is smooth, scraping down the sides and bottom of the bowl. Add the vanilla extract and continue mixing on low just until its incorporated into the batter. </span></div>
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<span style="font-family: Verdana, sans-serif;">Pour the batter into prepared cake pan and bake for 30 minutes or until done.</span></div>
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<span style="font-family: Verdana, sans-serif;">Coffee Mascarpone</span></h3>
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<span style="font-family: Verdana, sans-serif;">150 gms Mascarpone cheese</span></div>
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<span style="font-family: Verdana, sans-serif;">150 ml chilled cream </span></div>
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<span style="font-family: Verdana, sans-serif;">75 gms caster sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">2 tsp instant coffee</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tbsp water</span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="background-color: white; letter-spacing: 0.04em; line-height: 1.333;">Stir coffee and water in large bowl until </span>coffee dissolves</span> . <span style="font-family: Verdana, sans-serif;"><span class="itemtxt" style="background-color: white; border: 0px; color: #333333; letter-spacing: normal; line-height: normal; margin: 0px; padding: 0px; vertical-align: baseline;">Add cream, mascarpone and sugar. Beat until the cream is thick and smooth. </span></span></div>
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<span class="itemtxt" style="border: 0px; color: #333333; letter-spacing: normal; line-height: normal; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Verdana, sans-serif;">Coffee caviar</span></span></h3>
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<span class="itemtxt" style="border: 0px; color: #333333; letter-spacing: normal; line-height: normal; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Verdana, sans-serif;">Inspired from my fav <a href="http://www.sprinklebakes.com/2012/07/dessert-caviar-minus-molecular.html" target="_blank">blog </a></span></span></div>
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<span style="font-family: Verdana, sans-serif;">2-3 cups vegetable oil</span></div>
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<span style="font-family: Verdana, sans-serif;">4 tsp powdered gelatin </span></div>
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<span style="font-family: Verdana, sans-serif;">3 tbsp cold water</span></div>
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<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif; letter-spacing: normal; line-height: 20.799999237060547px;">100 ml </span><span style="font-family: Verdana, sans-serif;">hot coffee</span></div>
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<span style="font-family: Verdana, sans-serif;">Ice</span></div>
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<span style="font-family: Verdana, sans-serif;">1/4 cup salt for water bath</span></div>
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<span style="font-family: Verdana, sans-serif;">Place oil in a steel bowl and store in refrigerator overnight. The oil must be very cold for the gelatin to set properly.In a medium bowl mix the gelatin and water until thoroughly combined and no lumps of gelatin remain. Let stand while the hot liquid is prepared.</span></div>
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<span style="font-family: Verdana, sans-serif;">Pour coffee over set gelatin mixture and stir until gelatin is melted. Once its melted </span><span style="font-family: Verdana, sans-serif;">transfer liquid to a squeeze bottle or you can leave the mixture in the bowl and use a medicine dropper.</span></div>
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<span style="font-family: Verdana, sans-serif;">It should be just barely warm - almost room temperature.</span></div>
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<span style="font-family: Verdana, sans-serif;">Prepare the ice bath. Make sure the bowl you are using for the ice bath is larger than the container holding the oil. Fill bowl with ice and then add water until the bowl is two-thirds filled. Add 1/4 cup salt and stir until mixed. Rest the container of oil inside the water bath.</span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #333333;"><span style="background-color: white; line-height: 20.799999237060547px;">Begin dropping gelatin mixture into the cold oil, 1-3 drips at a time. The amount of drips will vary according to the viscosity </span></span>of the<span style="color: #333333;"><span style="background-color: white; line-height: 20.799999237060547px;"> oil and type of dropper used. The mixture forms a ball that rests on the surface for a moment then sinks to the bottom. </span></span></span></div>
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<span style="font-family: Verdana, sans-serif;">When half the mixture has been used, wait for 3-5 minutes then scoop the caviar into a mesh sieve to drain.Place caviar in an air-tight container .Resume dropping the gelatin mixture into the cold oil until all of the mixture is used. </span></div>
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Sucre Spice All Things Nicehttp://www.blogger.com/profile/03780928403592848137noreply@blogger.com0tag:blogger.com,1999:blog-3977265889512684556.post-61468844825852562122014-04-27T18:15:00.000+05:302014-04-27T18:19:06.716+05:30Osterbrot German Easter Bread- Daring Bakers <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;"><b><i>The April Daring Baker’s Challenge was hosted by Wolf of Wolf’s Den. She challenged us to Spring </i></b></span><b style="font-family: Verdana, sans-serif;"><i>into our kitchens and make Easter breads reflecting cultures around the world.</i></b><br />
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<a href="http://1.bp.blogspot.com/-Wh32BXlB0Ac/U1z5ZJtIGtI/AAAAAAAAEW0/FN3DBT7lHgI/s1600/IMG_5010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Wh32BXlB0Ac/U1z5ZJtIGtI/AAAAAAAAEW0/FN3DBT7lHgI/s1600/IMG_5010.JPG" height="328" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Traditional Indian cuisine does not have a history of baking. Whatever baking is seen in Indian cooking today has been adopted and adapted along the way from recipes brought in by traders, invaders and colonial rulers.Hence,there is no traditional Easter bread in Indian cuisine.</span><br />
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<a href="http://3.bp.blogspot.com/-S9R34XTQUhg/U1z53HjZJhI/AAAAAAAAEW8/2MM0KG8X1XE/s1600/IMG_5025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-S9R34XTQUhg/U1z53HjZJhI/AAAAAAAAEW8/2MM0KG8X1XE/s1600/IMG_5025.JPG" height="251" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I opted for Osterbrot – German Easter Bread which is usually a soft, white loaf made in a boule-shape and scored with a cross. Filled with currants and almonds and scented with lemon peel, German Easter bread is not as heavy as a brioche.</span><br />
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<span style="font-family: Verdana, sans-serif;">Thank you Wolf for a wonderful experience in bread making !</span><br />
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<a href="http://4.bp.blogspot.com/-8NOWVZ3EBP8/U1z6Nz8wrgI/AAAAAAAAEXE/jPOxlflsG2U/s1600/IMG_5026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-8NOWVZ3EBP8/U1z6Nz8wrgI/AAAAAAAAEXE/jPOxlflsG2U/s1600/IMG_5026.JPG" height="286" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Ingredients</span></h3>
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<span style="font-family: Verdana, sans-serif;"><br />170 gms currants or raisins<br />40 gms copped almonds<br />80ml milk</span><br />
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<span style="font-family: Verdana, sans-serif;">Sponge</span></h4>
<span style="font-family: Verdana, sans-serif;"><br />170 gm cake flour<br />1/4 tsp instant yeast<br />160 ml cold milk</span></div>
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<span style="font-family: Verdana, sans-serif;">Dough-Sponge</span></h4>
<span style="font-family: Verdana, sans-serif;"><br />170 gm cake flour<br />35 gms sugar<br />1 egg<br />1 tsp instant yeast<br />½ tsp salt<br />50 gm butter- </span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp lemon or orange zest</span><br />
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Method </h3>
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<span style="font-family: Verdana, sans-serif;"> Soak raisins in warm water and chopped almonds in milk for </span><span style="font-family: Verdana, sans-serif;">for 15-20 minutes</span><span style="font-family: Verdana, sans-serif;"> .</span></div>
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<span style="font-family: Verdana, sans-serif;"> In a bowl, add together the ingredients for the sponge. With a mixer, mix until thoroughly combined and a smooth ball of dough forms. Set aside, covered, and let rise for 1-2 hours.</span></div>
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<span style="font-family: Verdana, sans-serif;">In the same bowl as the sponge, add rest of the flour, sugar, yeast, salt and egg. Mix until well combined, kneading for several minutes.Add the butter and zest and mix/knead for several more minutes.</span></div>
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<span style="font-family: Verdana, sans-serif;"> Drain the currants and almonds thoroughly. Add to the dough and mix well. Add enough flour so the dough isn’t sticky and forms a ball. Turn out on to lightly floured surface and knead until smooth. </span></div>
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<span style="font-family: Verdana, sans-serif;">Form the dough into a loosely shaped mound,cover and let rest again for roughly 30 minutes.</span></div>
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<span style="font-family: Verdana, sans-serif;"> Preheat oven to 200°C.</span></div>
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<span style="font-family: Verdana, sans-serif;">Line a cookie sheet with parchment paper. Place a pan of hot water on the rack below where you will be baking. When the dough is rested, slash with a sharp knife the top with an ‘X’. Transfer to baking surface.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br />Brush the top of the dough with either milk.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br />Bake the bread with steam for 30-35 minutes.</span></div>
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<span style="font-family: Verdana, sans-serif;">Cool completely, slice and serve!</span></div>
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Sucre Spice All Things Nicehttp://www.blogger.com/profile/03780928403592848137noreply@blogger.com0tag:blogger.com,1999:blog-3977265889512684556.post-1748204529799022982014-01-29T12:50:00.000+05:302014-02-04T11:05:12.725+05:30Tree Cake-Baumkuchen - Daring Bakers<div dir="ltr" style="text-align: left;" trbidi="on">
<i style="font-family: Verdana, sans-serif;"><b>The January 2014 Daring Bakers' challenge was hosted by Francijn of "Koken in de Brouwerij". She challenged us all to bake layered cakes in the tradition of Baumkuchen (tree cake) and Schichttorte (layered cake).</b></i><br />
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<a href="http://3.bp.blogspot.com/-OLX_dH-46eY/UuioC0qeyOI/AAAAAAAABA0/ReR47igSinw/s1600/IMG_4484.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-OLX_dH-46eY/UuioC0qeyOI/AAAAAAAABA0/ReR47igSinw/s1600/IMG_4484.JPG" height="282" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Baumkuchen,(pronounced as </span><span style="background-color: white; color: #1c1c1c; font-family: 'Lucida Grande', Helvetica, Arial, sans-serif; font-size: 13px; line-height: 19.5px;">BOWM-koo-khehn] </span><span style="font-family: Verdana, sans-serif;">German word for 'tree cake' is also known as king of cakes.It</span><span style="font-family: Verdana, sans-serif;"> comprises of many thin cake layers that resemble a tree's growth rings.It takes a master baker to make this labor-intensive cake in the traditional way, which is to spoon a sponge cake batter over a revolving oven spit, one layer at a time, browning each layer before adding the next. </span><br />
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<span style="font-family: Verdana, sans-serif;">The modern method of making these cakes is by using baking pans by brushing a thin layer of batter onto the bottom of the pan,bake it for 2 to 3 minutes, then brush on another layer of batter and bake, and so on thus producing a multi layered cake. Baumkuchen is traditionally enrobed in a thin chocolate glaze. </span><br />
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<a href="http://4.bp.blogspot.com/-uSr2VqPPwK8/UuiofpUo4KI/AAAAAAAABA8/KLEhkRwBKwc/s1600/IMG_4486.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-uSr2VqPPwK8/UuiofpUo4KI/AAAAAAAABA8/KLEhkRwBKwc/s1600/IMG_4486.JPG" height="277" width="400" /></a></div>
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I want to thank Francijn </span><span style="font-family: Verdana, sans-serif;">immensely</span><span style="font-family: Verdana, sans-serif;"> for this exciting challenge as very recently I saw this cake being made by a master baker in a Tv show and I was very curious to know how this could be done without the revolving oven spit.</span><br />
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<span style="font-family: Verdana, sans-serif;">Baumkuchen tastes divine as its mildly sweet with almond flavor and the chocolate glaze with orange liqueur make a perfect accompaniment with a cup of coffee!</span><br />
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<a href="http://2.bp.blogspot.com/-dQ_6zF-xvJg/Uuip2kxL-OI/AAAAAAAABBE/mlRuvr-WX2I/s1600/IMG_4472.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-dQ_6zF-xvJg/Uuip2kxL-OI/AAAAAAAABBE/mlRuvr-WX2I/s1600/IMG_4472.JPG" height="400" width="307" /></a></div>
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<h4 style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">Ingredients</span></h4>
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<span style="font-family: Verdana, sans-serif;">Batter:</span></div>
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<span style="font-family: Verdana, sans-serif;">3 large eggs</span></div>
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<span style="font-family: Verdana, sans-serif;">pinch of salt</span></div>
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<span style="font-family: Verdana, sans-serif;">60 gms sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">75 gms marzipan</span></div>
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<span style="font-family: Verdana, sans-serif;">100 gms butter</span></div>
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<span style="font-family: Verdana, sans-serif;">50 gms icing sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">5 gms vanilla sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">50 gms flour (sifted)</span></div>
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<span style="font-family: Verdana, sans-serif;">Glaze:</span></div>
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<span style="font-family: Verdana, sans-serif;">50 gms <a href="http://sucrespiceallthingsnice.blogspot.in/2013/01/bitter-orange-marmalade.html" target="_blank"> marmalade </a></span></div>
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<span style="font-family: Verdana, sans-serif;">15 ml orange liqueur (optional)</span></div>
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<span style="font-family: Verdana, sans-serif;">100 gms dark chocolate couverture chunks</span></div>
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<span style="font-family: Verdana, sans-serif;">0.5 Tbsp coconut oil</span></div>
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<span style="font-family: Verdana, sans-serif;">oil to grease your pan</span></div>
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<span style="font-family: Verdana, sans-serif;">parchment paper</span></div>
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<span style="font-family: Verdana, sans-serif;">7 inch square pan</span></div>
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<span style="font-family: Verdana, sans-serif;">Method</span></h4>
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<span style="font-family: Verdana, sans-serif;">Preheat oven to hot 230°C.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br />Line the cake tin with parchment paper,grease both paper and tin.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br />Divide the eggs.Beat the egg whites with the salt until nearly stiff, add the sugar and beat until really stiff.</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">Crumble finely the marzipan. Beat it with the softened butter,icing sugar and vanilla sugar until soft and creamy. Add the egg yolks one by one and beat well between each addition. Add the stiff egg whites and flour and gently fold it into the </span><span style="font-family: Verdana, sans-serif;">batter.Trying not to lose too much air.</span></div>
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<span style="font-family: Verdana, sans-serif;">Smear 1/12th to 1/10th of the batter on the bottom of the pan, keep the sides of the pan clean, and bake for 3-4 minutes in the oven, until it is baked and it turns brown. Take the pan out of the oven, smear the next portion of batter carefully over the first, and bake for another 3-4 minutes or until cooked and brown. Repeat until all batter is used.</span></div>
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<span style="font-family: Verdana, sans-serif;"> Let the cake cool down for a few minutes,take it out of the pan, remove the parchment paper and let the cake cool completely on a wired rack. Trim the edges.</span></div>
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Heat the jam a little, pass it through a sieve,and add the orange liqueur.Cover the cake with the jam and let it cool.</div>
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Melt the chocolate with the coconut oil in a bowl above warm water. Pour it over the cake to cover completely, move the cake to a cool place and wait until the glaze is dry.</div>
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Sucre Spice All Things Nicehttp://www.blogger.com/profile/03780928403592848137noreply@blogger.com0tag:blogger.com,1999:blog-3977265889512684556.post-7383636018078068182014-01-13T17:15:00.000+05:302014-01-13T17:24:56.602+05:30Til or sesame laddus<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;"><b><i>Happy Lohri !</i></b></span><br />
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Today is the harvest festival of Lohri which is celebrated primarily in the state of Punjab.It's the celebration of the end of the Winter season.<br />
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A distinct feature of this festival is lighting of the bonfire at sunset around which people dance to the beats of the dhol with traditional sweets comprising of sesame, jaggery, sugar, peanuts and corn.It signifies that the farmers are praying to god of fire(Lord Agni) to shower blessings on their crops .<br />
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It was very exciting as kids as our father would ask us to sing the traditional song in return he would give a small token of money.<br />
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Til laddu or sesame balls are easy to make .These are soft in texture with a delicate flavor of cardamom.<br />
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Till Laddus</h4>
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300 gms sesame seeds or til plus extra for rolling<br />
500 gms jaggery, grated<br />
1/4 tsp cardamom powder<br />
7-8 almonds roughly chopped -optional<br />
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Dry roast the sesame seeds on low heat,till they impart a nutty aroma and start changing their color. Cool the seeds.<br />
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Pulse the seeds in a mixer into coarse powder. Add the grated jaggery and cardamom powder and blend till well combined.<br />
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Remove the mixture in a plate and add chopped almonds. Mix and make small balls or laddus and roll them in sesame seeds.<br />
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Note: you don't need to add any water or liquid as sesame seeds will release oil and moisture from jaggery will be enough to bind the mixture together.<br />
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Sucre Spice All Things Nicehttp://www.blogger.com/profile/03780928403592848137noreply@blogger.com2tag:blogger.com,1999:blog-3977265889512684556.post-7439088842346600732014-01-06T13:08:00.000+05:302014-01-06T13:08:10.344+05:30Orange and Chocolate Cupcakes<div dir="ltr" style="text-align: left;" trbidi="on">
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"<span style="font-family: Verdana, sans-serif;"><b><i>Approach the New year with resolve to find the opportunities hidden in each new day."</i></b></span><br />
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<span style="font-family: Verdana, sans-serif;">A Happy and Delicious New year to all my dear blogger friends. I hope it brings new opportunities for all of us. It has been rather a long and un-intentional break from blogging.This post was meant for the New Year's but I couldn't put it up because of other commitments. I believe its </span><span style="font-family: Verdana, sans-serif;">never too late to celebrate!Cheers!!</span><br />
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<span style="font-family: Verdana, sans-serif;">These easy and simple cupcakes have a divine combination of orange and chocolate with vanilla sponge as a base.The tangy filling is laced with orange liqueuer and frosted with chocolate butter cream.</span><br />
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<span style="font-family: Verdana, sans-serif;">Orange and Chocolate Cupcakes</span></h3>
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<span style="font-family: Verdana, sans-serif;">The cupcake recipe is <a href="http://sucrespiceallthingsnice.blogspot.in/2012/05/vanilla-cupcakes-with-cream-cheese.html" target="_blank">basic vanilla cupcakes</a>.</span><br />
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<span style="font-family: Verdana, sans-serif;">Filling</span></h4>
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<span style="font-family: Verdana, sans-serif;">100 gms <a href="http://sucrespiceallthingsnice.blogspot.in/search/label/Marmalade" target="_blank">orange marmalade</a></span><br />
<span style="font-family: Verdana, sans-serif;">2-3 Tbsp orange liqueur</span><br />
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<span style="font-family: Verdana, sans-serif;">Loosen the marmalade with orange liqueur or warm water.</span><br />
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<span style="font-family: Verdana, sans-serif;">Chocolate butter cream icing</span></h4>
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<span style="font-family: Verdana, sans-serif;">140 gms softened butter</span><br />
<span style="font-family: Verdana, sans-serif;">350 gms icing sugar</span><br />
<span style="font-family: Verdana, sans-serif;">50 gms cocoa</span><br />
<span style="font-family: Verdana, sans-serif;">50 ml milk</span><br />
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<span style="font-family: Verdana, sans-serif;">Using an electric mixer,combine cocoa,icing sugar and butter.Gradually add the milk on low speed. Once incorporated, increase the speed and beat till light and fluffy.</span><br />
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<span style="font-family: Verdana, sans-serif;">Once the cupcakes have cooled down, make a hollow in the center of the cupcakes with a sharp knife. Spoon the filling and replace the cut-out sponge and press down gently.</span><br />
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<span style="font-family: Verdana, sans-serif;">The frosting/icing can either be piped on the cupcakes or spoon a generous amount onto each cupcake and gently smooth over with the palette knife.</span><br />
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Sucre Spice All Things Nicehttp://www.blogger.com/profile/03780928403592848137noreply@blogger.com0tag:blogger.com,1999:blog-3977265889512684556.post-42431243377635913462013-12-02T12:27:00.000+05:302013-12-02T12:27:03.688+05:30Strawberry & Vanilla Jam<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;"><span style="background-color: white;">“<b><i>Strawberries are the angels of the earth, innocent and sweet with green leafy wings reaching heavenward.” </i></b></span><b><i><span style="background-color: white;">– Terri Guillemets</span></i></b></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="margin: 0px; padding: 0px;"><b><i><br style="margin: 0px; padding: 0px;" /></i></b><br />Oh how I love the sight of these luscious and juicy red berries!! Come Winter season and you find this delicate super fruit all over the place. We are slightly more privileged being closer to the strawberry farms!</span></span><br />
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<span style="font-family: Verdana, sans-serif;">The fact that these are low in calories and a rich source of Vitamin C ,I love to snack on them and can come up with innumerable dessert options!</span><br />
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<span style="font-family: Verdana, sans-serif;">Strawberry and vanilla jam is a good variation of the classic strawberry jam.It can also be used as a filling for desserts!</span><br />
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<span style="font-family: Verdana, sans-serif;">This time the entire jar was finished by my folks in 'just tasting'it! </span><br />
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<span style="font-family: Verdana, sans-serif;">Ingredients</span></h4>
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<span style="margin: 0px; padding: 0px;"><span style="font-family: Verdana, sans-serif;">700 gms strawberries</span></span><br />
<span style="margin: 0px; padding: 0px;"><span style="font-family: Verdana, sans-serif;">350 gms sugar</span></span><br />
<span style="margin: 0px; padding: 0px;"><span style="font-family: Verdana, sans-serif;">2 vanilla beans</span></span><br />
<span style="margin: 0px; padding: 0px;"><span style="font-family: Verdana, sans-serif;">1/2 lemon</span></span><br />
<span style="margin: 0px; padding: 0px;"><span style="font-family: Verdana, sans-serif;">1 1/2 Tbsp balsamic vinegar</span></span><br />
<span style="margin: 0px; padding: 0px;"><span style="font-family: Verdana, sans-serif;">1 1/2 tsp black pepper</span></span><br />
<span style="font-family: Verdana, sans-serif;">1 1/2 tsp pectin</span><br />
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<span style="font-family: Verdana, sans-serif;">Method</span></h4>
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<span style="font-family: Verdana, sans-serif;">Clean and hull the strawberries.I keep them as whole,</span><span style="font-family: Verdana, sans-serif;">cut them if you wish to.</span><br />
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<span style="font-family: Verdana, sans-serif;">Put them in the pan,sprinkle sugar and lemon juice and keep it aside for at least 30 minutes.</span><br />
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<span style="font-family: Verdana, sans-serif;">Add vanilla and balsamic vinegar. </span><span style="font-family: Verdana, sans-serif;">Bring it to a boil on medium heat,stirring frequently.Reduce the heat and cook till the mixture thickens.</span><br />
<span style="font-family: Verdana, sans-serif;">Add pectin to the mixture,cook for another 2-3 minutes and remove from the heat.Lastly,add cracked black pepper.</span><br />
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<span style="font-family: Verdana, sans-serif;">Cool the jam for a few minutes before t</span><span style="font-family: Verdana, sans-serif;">ransferring it to sterilized jars.</span><br />
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<span style="font-family: Verdana, sans-serif;">PS.Since no preservative is used I keep this jam refrigerated.</span></div>
Sucre Spice All Things Nicehttp://www.blogger.com/profile/03780928403592848137noreply@blogger.com0tag:blogger.com,1999:blog-3977265889512684556.post-18866858723151292252013-11-02T13:12:00.000+05:302013-11-02T13:12:38.359+05:30Chocolate Crispies<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;"><b><i>Here is wishing all my blogger friends a very Happy and Prosperous Diwali</i></b></span><br />
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<span style="font-family: Verdana, sans-serif;">Diwali is the most awaited and auspicious festival of India. <b>The festival of lights</b> comes in Autumn, at the end of the harvest season in India.Its a five day celebration.</span><br />
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<span style="font-family: Verdana, sans-serif;">Usually it's a time for everything traditional including Indian sweets but these days chocolate in its various avtars is taking precedence over Indian sweets.</span><br />
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<span style="font-family: Verdana, sans-serif;">Chocolate crispies are super quick and easy to make. A festive snack enjoyed by all!!</span><br />
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<a href="http://3.bp.blogspot.com/-YR1cMlYoWaw/UnSrp1qdBhI/AAAAAAAAAz4/8Jk0d6z4JP4/s1600/IMG_3542.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" src="http://3.bp.blogspot.com/-YR1cMlYoWaw/UnSrp1qdBhI/AAAAAAAAAz4/8Jk0d6z4JP4/s400/IMG_3542.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Chocolate Crispies</span><br />
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<span style="font-family: Verdana, sans-serif;">Ingredients</span></h4>
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<span style="font-family: Verdana, sans-serif;">100 gms dark chocolate,chopped</span><br />
<span style="font-family: Verdana, sans-serif;">45 gms butter</span><br />
<span style="font-family: Verdana, sans-serif;">3 Tbsp golden syrup</span><br />
<span style="font-family: Verdana, sans-serif;">70 gms puff rice or murmura, roasted for 10-15 minutes</span><br />
<span style="font-family: Verdana, sans-serif;">100gms dark chocolate,melted</span><br />
<span style="font-family: Verdana, sans-serif;">2 tsp cocoa powder</span><br />
<span style="font-family: Verdana, sans-serif;">Handful of roasted almonds chopped roughly</span><br />
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<span style="font-family: Verdana, sans-serif;">Method</span></h4>
<span style="font-family: Verdana, sans-serif;">Line a 8 x 8 in baking pan and grease it well.</span><br />
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<span style="font-family: Verdana, sans-serif;">Spread melted chocolate over base of the pan.</span><br />
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<span style="font-family: Verdana, sans-serif;">Melt chopped chocolate in microwave in short bursts of 30 seconds each . Stir in butter.Add golden syrup,almonds and rice puffs.Pour this mixture over chocolate base and press down gently.</span><br />
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<span style="font-family: Verdana, sans-serif;">Refrigerate for about two hours or so until firm. Dust it with sifted cocoa and cut them in desired shapes.</span><br />
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Sucre Spice All Things Nicehttp://www.blogger.com/profile/03780928403592848137noreply@blogger.com1tag:blogger.com,1999:blog-3977265889512684556.post-85287210582581623792013-10-27T09:41:00.000+05:302013-10-27T09:41:56.093+05:30Mediterranean Pot Pie - Daring Bakers<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;"><i><b>Hannah of Rise and Shine was our October 2013 Daring Bakers’ hostess and she </b></i><i><b>challenged us to bake our own double crusted savory pot pies. Using any from-scratch crust and </b></i><i><b>filling we choose, we were allowed to get completely creative with our recipe, showing off the savory </b></i><i><b>flavors and fillings from our own home or region.</b></i></span><br />
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A truly enjoyable challenge to say the least! Firstly, it was a savory pie and most challenges are for sweet bakes and then it was a simple,easy one . The pot pie was thoroughly enjoyed by my folks!!<br />
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The crust was easy to make with very less fat content in it which became a sure winner for me.Surely, will be making it more frequently.The filling was adapted according to the ingredients available.<br />
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The Med pot pie is fairly easy to make and has a nice golden crust which envelops a lovely creamy filling .<br />
Thanks Hannah for a wonderful challenge.<br />
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Med Pot Pie</h4>
21 gm active dry yeast<br />
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5 gm sugar</div>
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180 ml warm water<br />
3 gm salt</div>
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15 ml oil<br />
210 gm flour, plus more for dusting.<br />
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Creamy Garlic Gravy:</h4>
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45 ml Olive oil</div>
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3 Tbsp flour<br />
1 cup milk </div>
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1/4 tsp salt<br />
1/4 tsp black pepper</div>
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4 garlic cloves, minced<br />
45 gm shredded cheddar cheese<br />
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Filling:</h4>
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280 gm cooked chicken, chopped<br />
150 gms button mushrooms,chopped<br />
60 gm shredded cheddar cheese<br />
60 gm crumbled feta cheese<br />
60 gm capers </div>
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1 tsp oregano<br />
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A sprig of parsley. <br />
Pinch of salt, black pepper, dried oregano (for topping)</div>
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1 egg</div>
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Method</h4>
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<span style="font-family: Verdana, sans-serif;">Mix together yeast, sugar and warm water in a medium bowl. Let it rest several minutes until foamy.</span></div>
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<span style="font-family: Verdana, sans-serif;">Add salt, oil and up to 3/4th of flour, adding in batches, mixing with a wooden spoon until the dough picks up most of the flour and pulls together in a wad around the spoon. Turn the dough onto a lightly floured surface.</span><br />
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<span style="font-family: Verdana, sans-serif;">Sprinkle the dough with flour and knead for several minutes or until the dough is smooth and not sticky (add sprinkles of flour as you knead until the stickiness subsides).</span></div>
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<span style="font-family: Verdana, sans-serif;">Place the dough in a lightly oiled bowl and cover with lightly greased plastic wrap. Place in the </span><span style="font-family: Verdana, sans-serif;">refrigerator for a few hours . An hour before you start prepping the pizza, punch down the dough in the bowl. Leave it in the bowl to rest at room temperature for an hour.</span></div>
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<span style="font-family: Verdana, sans-serif;">Heat oil over medium heat in a saucepan. Sprinkle flour over olive oil and whisk together. Cook for a short minute as it bubbles, then pour in the milk. Whisk and bring it to boil, then stir in salt, pepper and garlic. Whisk until it’s as thick, which should take about a minute. Remove from the heat and stir in cheese. Set aside .</span><br />
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<span style="font-family: Verdana, sans-serif;">In another pan heat 1 Tbsp of olive oil ,saute mushrooms for about a minute, add chicken and cook it for a few minutes till chicken is done.Once it cools down add all other ingredients of the filling.</span><br />
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<span style="font-family: Verdana, sans-serif;">Preheat the oven to hot 220°C</span><br />
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<span style="font-family: Verdana, sans-serif;"> Lightly grease a 10-inch baking dish. Roll out your pizza dough on a floured surface with flour sprinkled on the top of the dough, so it spreads six inches beyond the edges of the pan on all sides. Lay the dough into the pan, without pulling it, so it fits into the pan with the extra dough hanging over the edges. Repair any holes that may have appeared.</span><br />
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<span style="font-family: Verdana, sans-serif;"> In a large bowl, stir together the garlic sauce and filling, reserving the salt, pepper and dried </span><span style="font-family: Verdana, sans-serif;">oregano for the top of the crust. </span><br />
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<span style="font-family: Verdana, sans-serif;">Pile all of the filling into your pan.</span><span style="font-family: Verdana, sans-serif;">Wrap the dough up over the top of the filling. Seal tightly in the middle by pinching the dough </span><span style="font-family: Verdana, sans-serif;">together. Using kitchen scissors, snip away any large sections of excess dough. </span></div>
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<span style="font-family: Verdana, sans-serif;">Whisk the egg , using a brush glaze the top of the dough. Sprinkle a bit of salt,pepper and dried oregano .</span><br />
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<span style="font-family: Verdana, sans-serif;">Bake for 30 to 35 until the crust is golden brown. Serve immediately while warm.</span></div>
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Sucre Spice All Things Nicehttp://www.blogger.com/profile/03780928403592848137noreply@blogger.com2tag:blogger.com,1999:blog-3977265889512684556.post-30755006552038712662013-10-19T19:44:00.003+05:302013-10-19T19:44:25.373+05:30Zuchhini Cheese Bites<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">Last week Dussera was celebrated with a lot of zest.Its one of the biggest festivals of India signifying triumph of good over evil.</span><br />
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<a href="http://2.bp.blogspot.com/-C6wjAuQmaxQ/UmKQOv0xNeI/AAAAAAAAAyQ/Da5Nmq06Z-s/s1600/IMG_3229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-C6wjAuQmaxQ/UmKQOv0xNeI/AAAAAAAAAyQ/Da5Nmq06Z-s/s400/IMG_3229.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Festival means indulgence in sweets of all sorts. Therefore,after this sugar rush there was a great need for something savory .</span><br />
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<a href="http://3.bp.blogspot.com/-MKRsdRsyFv0/UmKRA0i4RZI/AAAAAAAAAyc/hNZtPsjq0k0/s1600/IMG_3234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-MKRsdRsyFv0/UmKRA0i4RZI/AAAAAAAAAyc/hNZtPsjq0k0/s400/IMG_3234.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Zucchini Cheese Bites are quick and easy to make. These savory bites are great as a snack.</span><br />
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<a href="http://3.bp.blogspot.com/-Z7Cq8P6S3Lo/UmKRcu7U49I/AAAAAAAAAyk/0ByqLteZwEo/s1600/IMG_3243.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-Z7Cq8P6S3Lo/UmKRcu7U49I/AAAAAAAAAyk/0ByqLteZwEo/s400/IMG_3243.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Ingredients</span></h4>
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<span style="background-color: white;"><span style="font-family: Verdana, sans-serif;">250 gms zucchini, grated and water squeezed out</span></span></div>
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<span style="background-color: white;"><span style="font-family: Verdana, sans-serif;">2 eggs</span></span></div>
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<span style="background-color: white;"><span style="font-family: Verdana, sans-serif;">1/2 onion ,chopped</span></span></div>
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<span style="background-color: white;"><span style="font-family: Verdana, sans-serif;">2 garlic cloves, minced</span></span></div>
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<span style="font-family: Verdana, sans-serif;">60 gms cheddar cheese</span></div>
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<span style="background-color: white;"><span style="font-family: Verdana, sans-serif;">1/2 cup bread crumbs</span></span></div>
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<span style="font-family: Verdana, sans-serif;">1 green chilli,chopped fine</span></div>
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<span style="background-color: white;"><span style="font-family: Verdana, sans-serif;">Salt and Pepper</span></span></div>
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<span style="background-color: white;"><span style="font-family: Verdana, sans-serif;"><b>Method</b></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span class="instructions" id="zlrecipe-instructions-list" style="background-color: white; border: 0px; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></span></span></div>
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<span style="background-color: white;"><span style="font-family: Verdana, sans-serif;"><span style="color: #333333;"><span style="font-size: 14px; line-height: 22.390625px;"> Preheat oven to 200 C. Grease a bun tray and keep it aside.</span></span></span></span></div>
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<span style="background-color: white;"><span style="font-family: Verdana, sans-serif;">Grate the zucchini and squeeze out the water.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Verdana, sans-serif;"><span style="color: #333333;"><span style="font-size: 14px; line-height: 22.390625px;">Combine,Zucchini, eggs, onion, garlic, cheese, bread crumbs, green chili, salt and pepper.</span></span></span></span></div>
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<span style="background-color: white;"><span style="font-family: Verdana, sans-serif;">Scoop the mixture out using an ice cream scoop, onto the bun tray.</span></span></div>
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<span style="background-color: white;"><span style="font-family: Verdana, sans-serif;"> Bake it for 15 mins or so till golden brown.</span></span></div>
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Sucre Spice All Things Nicehttp://www.blogger.com/profile/03780928403592848137noreply@blogger.com1tag:blogger.com,1999:blog-3977265889512684556.post-25548701669452447742013-09-30T10:30:00.000+05:302013-09-30T11:49:16.306+05:30Passionfruit Pudding<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;"><b><i>"Life is uncertain.Eat desserts first."</i></b></span></div>
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<span style="font-family: Verdana, sans-serif;">It was a sheer delight to see one of the most exotic fruits fresh, straight from the <a href="http://www.greentokri.com/OurSelection/tabid/60/Default.aspx" target="_blank">farm</a> because firstly,rarely you get to see fresh passion fruit here and secondly I was in the middle of never ending kids exams </span><span style="font-family: Verdana, sans-serif;">-almost a month!!</span></div>
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<span style="font-family: Verdana, sans-serif;">Passion fruit is both sweet and tangy with a distinct flavor which I just love it.Its quite versatile and can be used in many desserts and bakes.</span></div>
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<a href="http://3.bp.blogspot.com/-nDV9g5lAnS0/UkkClM8iwuI/AAAAAAAAAxs/dFq2akkn6dM/s1600/IMG_3139.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-nDV9g5lAnS0/UkkClM8iwuI/AAAAAAAAAxs/dFq2akkn6dM/s400/IMG_3139.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;">This golden pudding is one of my most favorites. Its delicious,light and quite citrus-y. Easy to prepare as well.</span></div>
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<a href="http://2.bp.blogspot.com/-syvO5X30sus/UkkDQU8xn8I/AAAAAAAAAx0/Ij6TlXjbB40/s1600/IMG_3128.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-syvO5X30sus/UkkDQU8xn8I/AAAAAAAAAx0/Ij6TlXjbB40/s400/IMG_3128.JPG" width="400" /></a></div>
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<ul class="ingredient-table" style="border: 0px none; list-style: none; margin: 0px; padding: 0px; text-align: left;"><span style="font-family: Verdana, sans-serif;">Ingredients</span></ul>
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<li style="border-bottom-color: rgb(242, 242, 242); border-bottom-style: solid; border-bottom-width: 1px; clear: both; list-style: none; margin: 0px; padding: 5px 0px;"><span style="font-family: Verdana, sans-serif;">Makes 6<br /><br /><br />60 gms butter, softened<br />170 gms caster sugar<br />2 eggs separated<br />1 large lemon rind finely grated,juiced<br />1/2cup passionfruit pulp<br />240 ml milk<br />30 gms flour</span><br /><br /><span style="font-family: Verdana, sans-serif;">Icing sugar, to serve</span><br /><br /><br /><span style="font-family: Verdana, sans-serif;"><b>Method</b><br /><br /><br />Preheat oven to 180°C. <br /><br />Grease small six ramekins.Cream butter and sugar in a bowl until light and fluffy . Add egg yolks, one at a time, beating well after each addition.<br /><br />Stir in lemon rind, lemon juice, passion fruit pulp and milk. Sift flour over mixture and stir until combined.<br /><br />Using clean blades of the beater, beat egg whites in a bowl until soft peaks form. Fold into passion fruit mixture until just combined.<br /><br />Pour batter into ramekins.Place them in a baking pan with hot water covering halfway up sides of the ramekins.Bake, uncovered, for 45 minutes or until pudding is just firm on top and light golden.</span><br /><span style="font-family: Verdana, sans-serif;">Remove ramekins from the baking pan and let it stand for 5 minutes.<br />Dust pudding with icing sugar and serve.</span></li>
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Sucre Spice All Things Nicehttp://www.blogger.com/profile/03780928403592848137noreply@blogger.com1tag:blogger.com,1999:blog-3977265889512684556.post-20922296989071134862013-09-16T17:01:00.000+05:302013-09-16T18:30:40.542+05:30Whole Wheat Focaccia<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;"><b><i>"All sorrows are less with bread. ” </i></b></span><br />
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span><span style="font-family: Verdana, sans-serif;">Nothing beats the comforting,therapeutic feel good effect and irresistible aroma of baking your own bread.</span><br />
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Focaccia is an Italian flat bread and easy to adapt as per liking. Its traditionally flavored with olive oil ,salt,pepper and some herbs.But its a versatile bread,any combination of topping and herbs can go on this. A good sprinkle of cheese will do you no harm !!</span><br />
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Whole wheat focaccia is healthier,easy to make and can be made with an assortment of toppings. The whole wheat makes it slightly dense but nevertheless it tastes simply great.Double thumbs up from the little ones. I made with two different toppings.</span><br />
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<span style="font-family: Verdana, sans-serif;">Minimally adapted from <a href="http://www.nytimes.com/2013/05/13/health/whole-wheat-focaccia.html?_r=0" target="_blank">here</a></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">Ingredients </span></span></h4>
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Makes 2 small focaccia<br /><br />2 tsp active dry yeast<br /><br />1 tsp sugar<br /><br />1.5 cups lukewarm water<br /><br />2 Tbsp olive oil, plus 1 to 2 tablespoons (25 grams) for drizzling<br /><br />250 gms whole-wheat flour<br /><br />200 gms all-purpose flour, plus additional as needed for kneading</span><br />
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<span style="font-family: Verdana, sans-serif;">1 3/4 tsp salt</span></div>
<span style="background-color: white; font-family: Verdana, sans-serif; line-height: 23.46875px;">Variation 1: olive oil,salt,pepper dried herbs and dried garlic flakes</span><br />
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<span style="background-color: white; font-family: Verdana, sans-serif; line-height: 23.46875px;">Variation 2: Pickled red peppers, black olives and jalapenos</span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="line-height: 23.46875px;">Method</span></span></h4>
<span style="font-family: Verdana, sans-serif;"><br /> In a large bowl, dissolve the yeast and sugar in the water. Add 2 Tbsp olive oil, both the flours and salt and mix together. Knead, adding flour as necessary, for 10 minutes, until the dough is elastic and smooth. Shape into a ball.<br /><br />Oil the bowl and place the dough in it. Cover tightly with plastic wrap and let it rise in a warm spot for about 2 hours, or in the refrigerator for 4 to 8 hours, until doubled.<br /><br />Punch down the dough. Cover again with lightly oiled plastic and let the dough rest for another 15 minutes.</span><span style="font-family: Verdana, sans-serif;"><br /></span><br />
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<span style="font-family: Verdana, sans-serif;">Preheat the oven to 220 C degrees.</span></div>
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<span style="font-family: Verdana, sans-serif; line-height: 1.467em;">Line a sheet pan with parchment paper and oil generously. Roll or press out the dough into a rectangle the size of the sheet pan. Cover with a damp towel and let rest for 30 minutes. Just before baking, use your fingertips to dimple the dough all over, and drizzle on herb olive oil and garlic flakes for the first variation or sprinkle olives jalapenos and pickled red peppers and olive oil.</span><br />
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<span style="font-family: Verdana, sans-serif; line-height: 1.467em;"> Bake for 20 to 25 minutes or until deep golden brown.Serve it warm.</span></div>
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Sucre Spice All Things Nicehttp://www.blogger.com/profile/03780928403592848137noreply@blogger.com0tag:blogger.com,1999:blog-3977265889512684556.post-87280890409651752022013-08-27T12:00:00.005+05:302013-09-16T18:30:20.347+05:30A cake and two cookies-Daring Bakers<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;"><i><b>Aparna of My Diverse Kitchen was our August 2013 Daring Bakers’ hostess and </b></i><i><b>she challenged us to make some amazing regional Indian desserts. The Mawa Cake, the Bolinhas de Coco cookies and the Masala cookies – beautifully spiced and delicious! :)</b></i></span><br />
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<span style="font-family: Verdana, sans-serif;">Our city is known for Mawa cakes found at Parsi/Irani bakeries and cafes.These are very ordinary and plain looking and YUMMY light golden cakes with occasional sprinkle of cashew nuts or almonds.</span><br />
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Mawa or khoya is made from reducing full fat milk on slow heat until all that remains is a mass of slightly caramelized granular dough-like milk solids. Mawa gives a rich caramelized milky taste to the cake</span><span style="font-family: Verdana, sans-serif; font-size: x-small;">.</span><br />
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<span style="font-family: Verdana, sans-serif;">Though I have been making mawa since a long time, a low cal and quick cooking one,I want to thank Aparna for making it mandatory to make mawa from scratch, because I learnt to make it the traditional way!!</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: small;">Mawa Cake</span></h3>
<span style="font-family: Verdana, sans-serif;">For the Mawa:</span><br />
<span style="font-family: Verdana, sans-serif;">1 litre full fat milk</span><br />
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<span style="font-family: Verdana, sans-serif;">For the cake:</span></h4>
<span style="font-family: Verdana, sans-serif;">115 gm unsalted Butter </span><br />
<span style="font-family: Verdana, sans-serif;">180 gm packed crumbled mawa</span><br />
<span style="font-family: Verdana, sans-serif;">280 gm castor sugar</span><br />
<span style="font-family: Verdana, sans-serif;">3 large eggs</span><br />
<span style="font-family: Verdana, sans-serif;">1-1/2 tsp powdered cardamom</span><br />
<span style="font-family: Verdana, sans-serif;">260 gm cake flour</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp baking powder</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 tsp salt</span><br />
<span style="font-family: Verdana, sans-serif;">120 ml milk</span><br />
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Blanched almonds to decorate </span><br />
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<span style="font-family: Verdana, sans-serif;">Mawa</span></h4>
<span style="font-family: Verdana, sans-serif;">Pour the milk into a heavy bottomed saucepan. Bring the milk to a boil, stirring it on and off, making sure it doesn’t stick to the bottom.</span><br />
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Turn down the heat to medium and keep cooking the milk until it reduces to about a quarter of its original volume. This may take about an hour and a half.</span><br />
<span style="font-family: Verdana, sans-serif;">Once the milk has reduced,lower the heat to low and let cook for a little while longer. Keep stirring regularly, until the milk solids mawa take on a lumpy appearance. </span><br />
<span style="font-family: Verdana, sans-serif;">Remove the pan from heat and transfer the mawa to a bowl and let it cool</span><br />
<span style="font-family: Verdana, sans-serif;">completely.</span><br />
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<span style="font-family: Verdana, sans-serif;">Cake</span></h4>
<span style="font-family: Verdana, sans-serif;">Pre-heat oven to 180°C.</span><br />
<span style="font-family: Verdana, sans-serif;">Grease and line only the bottom of an 8 inch spring form pan.</span><br />
<span style="font-family: Verdana, sans-serif;">Beat the butter, the crumbled mawa and the sugar in a large bowl, using a hand held electric beater, on high speed until soft and fluffy.</span><br />
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Add the eggs, one at a time, and beat on medium speed till well incorporated. Add the vanilla and milk and beat till mixed well.</span><br />
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Sift the cake flour, baking powder, cardamom, and salt onto the batter and beat at medium speed and well blended.</span><br />
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Pour the batter into the pan and lightly smooth the top. Place blanched almonds on top of the batter randomly.</span><br />
<span style="font-family: Verdana, sans-serif;">Bake in a preheated moderate oven for about 1 hour until the cake is a</span><br />
<span style="font-family: Verdana, sans-serif;">golden brown and a skewer pushed into the center comes out clean. </span><br />
<span style="font-family: Verdana, sans-serif;">If the cake seems to be browning too quickly, cover it will aluminum foil halfway through the baking time.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: small;">Masala Biscuits </span></h3>
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<span style="font-family: Verdana, sans-serif; font-weight: normal;">Masala biscuits are again very popular and found in almost every Indian household. Though the masala or spices may vary from region to region.These savory cookies have an assortment of spices. I love the combination of ginger and green chillies!! Next time I may just increase black pepper which gives a good punch of flavor. </span></div>
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<span style="font-family: Verdana, sans-serif;">Masala Biscuits</span></h4>
<span style="font-family: Verdana, sans-serif;">Ingredients:</span><br />
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250 gm plain flour</span><br />
<span style="font-family: Verdana, sans-serif;">2 Tbsp fine white or brown rice flour (optional)</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp baking powder</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 tsp baking soda</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp salt (or according to your taste)</span><br />
<span style="font-family: Verdana, sans-serif;">115 gm chilled butter, cut into small pieces</span><br />
<span style="font-family: Verdana, sans-serif;">3 green chilies, deseeded and chopped</span><br />
<span style="font-family: Verdana, sans-serif;">3/4 inch piece of ginger, finely grated</span><br />
<span style="font-family: Verdana, sans-serif;">1-1/2 tsp whole peppercorn, crushed coarsely</span><br />
<span style="font-family: Verdana, sans-serif;">1-1/2 tsp cumin seeds, toasted and crushed coarsely</span><br />
<span style="font-family: Verdana, sans-serif;">1 Tbsp granulated sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1-1/2 Tbsp finely chopped curry leaves</span><br />
<span style="font-family: Verdana, sans-serif;">1 Tbsp finely chopped fresh coriander</span><br />
<span style="font-family: Verdana, sans-serif;">3 to 4 Tbsp cold yogurt</span><br />
<span style="font-family: Verdana, sans-serif;">1-1/2 Tbsp black or white sesame seeds </span><br />
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A little oil to brush the tops of the biscuits/ cookies</span><br />
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Put both flours, salt, baking powder and baking soda into the bowl and add the pieces of chilled butter. Pulse,using the food processor, until the mixture takes on the texture of breadcrumbs.</span><br />
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Now add the chopped green chilies, finely grated ginger, crushed peppercorn and cumin,sugar, the chopped curry leaves and coriander leaves. Pulse a couple of times to mix well.Then add 2 tablespoons of yogurt and pulse again. Add one more tbsp of yogurt (or two, as much as needed), and pulse again until the dough just comes together and clumps together.</span><br />
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Do not over process or knead. The dough should be just moist enough to bring everything together to shape into a ball. Flatten it into a disc and cover the</span><br />
<span style="font-family: Verdana, sans-serif;">dough with plastic wrap and let it rest in the refrigerator for at least hour. </span><br />
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Pre-heat your oven to moderate 180°C and line your baking trays with</span><br />
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Lightly dust your working surface and roll out the dough to 3 mm thickness. Sprinkle the sesame seeds uniformly over the dough and use your rolling pin, very lightly, to press them in.</span><br />
<span style="font-family: Verdana, sans-serif;">Using cutters of your choice , cut out biscuits/ cookies and place them on lightly greased baking trays. Brush a very thin coat of oil over them. This will help them brown while baking.</span><br />
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Bake them for about 20 to 25 minutes or till they’re done and golden brown on the top. Let them cool on the trays for about 5 minutes and then cool them on racks.</span><br />
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Sucre Spice All Things Nicehttp://www.blogger.com/profile/03780928403592848137noreply@blogger.com3tag:blogger.com,1999:blog-3977265889512684556.post-17032540200655382572013-08-06T12:37:00.001+05:302013-08-21T08:26:26.405+05:30Spicy Dark Chocolate Ice cream -Eggless<div dir="ltr" style="text-align: left;" trbidi="on">
<b><i><span style="background-color: white; color: #2c2d2e; font-family: Verdana, sans-serif; line-height: 16px; text-align: justify;">Ice cream is happiness condensed.</span><span style="background-color: white; color: #2c2d2e; font-family: Verdana, sans-serif; line-height: 16px; text-align: justify;">~ Jessi Lane Adams.</span></i></b><br />
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<span style="font-family: Verdana, sans-serif;">One of the most loved and versatile desserts is a chocolate ice cream.</span><br />
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<span style="font-family: Verdana, sans-serif;">My mother sometimes made egg less version of ice creams with corn flour.She would not use any churners but just stick it in the freezer. And what I remember is that these ice creams turned out to be pretty good ,in any case as kids what mattered was just the ice cream!!</span></div>
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<span style="font-family: Verdana, sans-serif;">This chocolate ice cream is quite similar to that old, egg-less version ,the only addition being cream cheese and corn syrup.This method has been developed by <a href="http://www.amazon.co.uk/Jenis-Splendid-Cream-Home-Kitchen/dp/1579654363/ref=sr_1_1?s=books&ie=UTF8&qid=1375768892&sr=1-1&keywords=jeni+ice+cream" target="_blank">Jeni Splendid</a> in which she has made sure that there is no scope for any ice crystals.Milk and cream are boiled to remove any water and corn starch is added to absorb if any water remains. The method is quick and easy. </span><br />
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<span style="font-family: Verdana, sans-serif;">The dark, spicy chocolate ice cream is quite creamy and soft in texture. The coffee used is South Indian Filter coffee which gives a nice earthy aroma and a little-more-than-dash of cayenne pepper that gives a slight kick to this most delicious ice cream.</span><span style="font-family: Verdana, sans-serif;">I just love the idea of a little spice when paired with any chocolate.</span><span style="font-family: Verdana, sans-serif;">A conscious effort to make an egg less dessert!! </span></div>
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<span style="font-family: Verdana, sans-serif;">This is the first time that I have tried this </span><a href="http://www.weallscream.net/post/6636960584/spicychocolate" style="font-family: Verdana, sans-serif;" target="_blank">method</a><span style="font-family: Verdana, sans-serif;"> </span><span style="font-family: Verdana, sans-serif;">of ice cream so the changes made were minimal.</span><br />
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<span style="font-family: Verdana, sans-serif;">Ice cream Base</span><br />
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<span style="font-family: Verdana, sans-serif;">2 cups Milk</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup heavy cream</span><br />
<span style="font-family: Verdana, sans-serif;">1.5 cups sugar</span><br />
<span style="font-family: Verdana, sans-serif;">2 Tbsp light corn syrup</span><br />
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<span style="font-family: Verdana, sans-serif;">Slurry</span><br />
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<span style="font-family: Verdana, sans-serif;">1.5 Tbsp corn flour</span><br />
<span style="font-family: Verdana, sans-serif;">2 Tbsp milk</span><br />
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<span style="font-family: Verdana, sans-serif;">3 Tbsp cream cheese</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp cinnamon powder</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp cayenne pepper</span><br />
<span style="font-family: Verdana, sans-serif;">A pinch of salt</span><br />
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<span style="font-family: Verdana, sans-serif;">Chocolate syrup</span><br />
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<span style="font-family: Verdana, sans-serif;">1/2 cup filter coffee -can use espresso </span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 cup cocoa</span><br />
<span style="font-family: Verdana, sans-serif;">60 gms dark chocolate -chopped</span><br />
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<span style="font-family: Verdana, sans-serif;">For Chocolate syrup: Boil all the ingredients for a minute and keep it aside.</span><br />
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<span style="font-family: Verdana, sans-serif;">Prepare the slurry with corn flour and milk and keep it aside.</span><br />
<span style="font-family: Verdana, sans-serif;">Mix cream cheese with cinnamon powder, cayenne pepper and a pinch of salt.</span></div>
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<span style="font-family: Verdana, sans-serif;">Bring all the ingredients of ice cream base to a boil and let it simmer for 4-5 minutes. Add the slurry and boil for another minute or so till it thickens.</span><br />
<span style="font-family: Verdana, sans-serif;">Strain this into the cream cheese,spices and chocolate syrup and blend well with a hand blender.</span><span style="font-family: Verdana, sans-serif;">Put it into a container and freeze it until cold or put it in a ziplock bag and put it in a container for 30 minutes which is full of ice.</span><br />
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<span style="font-family: Verdana, sans-serif;">Churn in an ice cream maker.</span><br />
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Sucre Spice All Things Nicehttp://www.blogger.com/profile/03780928403592848137noreply@blogger.com1tag:blogger.com,1999:blog-3977265889512684556.post-26462401389515211272013-07-27T12:37:00.000+05:302013-07-27T12:37:04.793+05:30Eenie Meenie Miney Moe!! Yeasted Meringue Coffee Cake- Daring Bakers <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 14px; line-height: 18.6875px;">In a "celebration" of past Daring Baker and Daring Cook challenges, Lisa challenged all of us to search through the Daring Kitchen archives and pick any one we'd like! The REAL challenge was picking which delicious recipe(s) to try!</span><br />
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<span style="background-color: white; color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 14px; line-height: 18.6875px;">The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake.</span><br />
<span style="background-color: white; color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 14px; line-height: 18.6875px;">I went with Jamie s version.</span><br />
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<span style="background-color: white; color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 14px; line-height: 18.6875px;">I want to thank Lisa for giving this opportunity to catch up on all the lost challenges as I have missed out on quite a few. Having seen this meringue filled coffee cake earlier on many blogs I decided to try my hand at making one. </span><br />
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<a href="http://2.bp.blogspot.com/-bPL3e2WBVoI/UfNuLG4qaDI/AAAAAAAAAuk/MiZ2TVWtKwo/s1600/IMG_2626.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="302" src="http://2.bp.blogspot.com/-bPL3e2WBVoI/UfNuLG4qaDI/AAAAAAAAAuk/MiZ2TVWtKwo/s400/IMG_2626.JPG" width="400" /></a></div>
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<span style="background-color: white; color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 14px; line-height: 18.6875px;">The cake turned out to be quite amazing. Its easy and fun recipe. T</span><span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, Bitstream Vera Sans, sans-serif;"><span style="font-size: 14px; line-height: 18.6875px;">he cake is light and fluffy, barely sweet, the meringue miraculously melts into the dough as it bakes leaving behind just a hint of sweetness and adding to the perfect moistness of the cake.Nuts add a nice crunch to this brioche type of cake and chocolate oozes out with the melted meringue.</span></span><br />
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<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, Bitstream Vera Sans, sans-serif;"><span style="font-size: 14px; line-height: 18.6875px;">Ingredients</span></span><br />
<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, Bitstream Vera Sans, sans-serif;"><span style="font-size: 14px; line-height: 18.6875px;">Makes 1</span></span><br />
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<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, Bitstream Vera Sans, sans-serif;"><span style="font-size: 14px; line-height: 18.6875px;">For the yeast coffee cake dough:</span></span><br />
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<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, Bitstream Vera Sans, sans-serif;"><span style="font-size: 14px; line-height: 18.6875px;">300 g flour</span></span><br />
<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, Bitstream Vera Sans, sans-serif;"><span style="font-size: 14px; line-height: 18.6875px;">30 g sugar </span></span><br />
<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, Bitstream Vera Sans, sans-serif;"><span style="font-size: 14px; line-height: 18.6875px;">¾ tsp salt </span></span><br />
<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, Bitstream Vera Sans, sans-serif;"><span style="font-size: 14px; line-height: 18.6875px;">4 g active dried yeast</span></span><br />
<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, Bitstream Vera Sans, sans-serif;"><span style="font-size: 14px; line-height: 18.6875px;">90 ml milk</span></span><br />
<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, Bitstream Vera Sans, sans-serif;"><span style="font-size: 14px; line-height: 18.6875px;">30 ml water </span></span><br />
<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, Bitstream Vera Sans, sans-serif;"><span style="font-size: 14px; line-height: 18.6875px;">135 g </span></span><span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 14px; line-height: 18.6875px;"> unsalted butter at room temperature</span><br />
<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, 'Bitstream Vera Sans', sans-serif; font-size: 14px; line-height: 18.6875px;">1 large egg at room temperature</span><br />
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<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, Bitstream Vera Sans, sans-serif;"><span style="font-size: 14px; line-height: 18.6875px;">For the meringue: </span></span><br />
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<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, Bitstream Vera Sans, sans-serif;"><span style="font-size: 14px; line-height: 18.6875px;">1 large egg-white at room temperature </span></span><br />
<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, Bitstream Vera Sans, sans-serif;"><span style="font-size: 14px; line-height: 18.6875px;">¼ tsp salt</span></span><br />
<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, Bitstream Vera Sans, sans-serif;"><span style="font-size: 14px; line-height: 18.6875px;">½ tsp vanilla </span></span><br />
<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, Bitstream Vera Sans, sans-serif;"><span style="font-size: 14px; line-height: 18.6875px;">40 g sugar</span></span><br />
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<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, Bitstream Vera Sans, sans-serif;"><span style="font-size: 14px; line-height: 18.6875px;">For the filling:</span></span><br />
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<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, Bitstream Vera Sans, sans-serif;"><span style="font-size: 14px; line-height: 18.6875px;">55 gms chopped walnuts </span></span><br />
<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, Bitstream Vera Sans, sans-serif;"><span style="font-size: 14px; line-height: 18.6875px;">15 gms sugar </span></span><br />
<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, Bitstream Vera Sans, sans-serif;"><span style="font-size: 14px; line-height: 18.6875px;">a big pinch of ground cinnamon </span></span><br />
<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, Bitstream Vera Sans, sans-serif;"><span style="font-size: 14px; line-height: 18.6875px;">85 gms coarsely chopped chocolate</span></span><br />
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<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, Bitstream Vera Sans, sans-serif;"><span style="font-size: 14px; line-height: 18.6875px;">Prepare the dough:</span></span><br />
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<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, Bitstream Vera Sans, sans-serif;"><span style="font-size: 14px; line-height: 18.6875px;">In a large mixing bowl put 100 gms of flour, sugar, salt and yeast.</span></span><br />
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<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, Bitstream Vera Sans, sans-serif;"><span style="font-size: 14px; line-height: 18.6875px;">In a saucepan, combine the milk, water and butter and heat over medium heat until warm and the butter is just melted.</span></span><br />
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<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, Bitstream Vera Sans, sans-serif;"><span style="font-size: 14px; line-height: 18.6875px;">With an electric mixer on low speed, gradually add the warm liquid to the flour/yeast mixture, beating until well blended. Increase mixer speed to medium and beat 2 minutes. Add the egg and 75 gms flour and beat for 2 more minutes</span></span><br />
<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, Bitstream Vera Sans, sans-serif;"><span style="font-size: 14px; line-height: 18.6875px;"><br /></span></span>
<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, Bitstream Vera Sans, sans-serif;"><span style="font-size: 14px; line-height: 18.6875px;">Using a wooden spoon, stir in enough of the remaining flour to make a dough that holds together. Turn out onto a floured surface (use any of remaining flour ) and knead the dough for 8 to 10 minutes until the dough is soft, smooth and elastic, keeping the work surface floured and adding extra flour as needed.</span></span><br />
<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, Bitstream Vera Sans, sans-serif;"><span style="font-size: 14px; line-height: 18.6875px;"> Place the dough in a lightly greased bowl, turning to coat all sides. Cover the bowl with plastic wrap and a kitchen towel and let rise until double in bulk, 45 – 60 minutes. </span></span><br />
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<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, Bitstream Vera Sans, sans-serif;"><span style="font-size: 14px; line-height: 18.6875px;">To prepare the filling.</span></span><br />
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<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, Bitstream Vera Sans, sans-serif;"><span style="font-size: 14px; line-height: 18.6875px;"> In a small bowl, combine the cinnamon and sugar .</span></span><br />
<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, Bitstream Vera Sans, sans-serif;"><span style="font-size: 14px; line-height: 18.6875px;">Keep chopped nuts and the chopped chocolate separately.</span></span><br />
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<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, Bitstream Vera Sans, sans-serif;"><span style="font-size: 14px; line-height: 18.6875px;">Once the dough has doubled, make the meringue:</span></span><br />
<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, Bitstream Vera Sans, sans-serif;"><span style="font-size: 14px; line-height: 18.6875px;"> In a clean mixing bowl – beat the egg white with the salt, first on low speed for 30 seconds, then increase to high and continue beating until foamy and opaque. Add the vanilla then start adding the sugar, a tablespoon at a time, beat until very stiff, glossy peaks form.</span></span><br />
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<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, Bitstream Vera Sans, sans-serif;"><span style="font-size: 14px; line-height: 18.6875px;">Assemble the Coffee Cake:</span></span><br />
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<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, Bitstream Vera Sans, sans-serif;"><span style="font-size: 14px; line-height: 18.6875px;">Line baking/cookie sheet with parchment paper.</span></span><br />
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<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, Bitstream Vera Sans, sans-serif;"><span style="font-size: 14px; line-height: 18.6875px;">Punch down the dough and divide in half. On a lightly floured surface, roll out the dough into a 20 x 10-inch rectangle. Spread half of the meringue evenly over the rectangle up to about 1/2-inch (3/4 cm) from the edges. Sprinkle half of your filling of choice evenly over the meringue.</span></span><br />
<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, Bitstream Vera Sans, sans-serif;"><span style="font-size: 14px; line-height: 18.6875px;"><br /></span></span>
<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, Bitstream Vera Sans, sans-serif;"><span style="font-size: 14px; line-height: 18.6875px;">Now, roll up the dough jellyroll style, from the long side. Pinch the seam closed to seal. Very carefully transfer the filled log to one of the lined cookie sheets, seam side down. Bring the ends of the log around and seal the ends together, forming a ring, tucking one end into the other and pinching to seal.</span></span><br />
<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, Bitstream Vera Sans, sans-serif;"><span style="font-size: 14px; line-height: 18.6875px;">Using kitchen scissors, make cuts along the outside edge at 1-inch intervals. </span></span><br />
<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, Bitstream Vera Sans, sans-serif;"><span style="font-size: 14px; line-height: 18.6875px;">Allow it to rise again for 45 to 60 minutes.</span></span><br />
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<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, Bitstream Vera Sans, sans-serif;"><span style="font-size: 14px; line-height: 18.6875px;">Preheat the oven to 180°C. Brush the top of the coffee cakes with the egg wash. Bake the cake for 25 to 30 minutes until risen and golden brown. The dough should sound hollow when tapped.</span></span><br />
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<span style="color: #442200; font-family: Tahoma, Verdana, Arial, Helvetica, Bitstream Vera Sans, sans-serif;"><span style="font-size: 14px; line-height: 18.6875px;">Dust it with icing sugar.</span></span><br />
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Sucre Spice All Things Nicehttp://www.blogger.com/profile/03780928403592848137noreply@blogger.com0tag:blogger.com,1999:blog-3977265889512684556.post-68679000407935057912013-07-23T12:20:00.000+05:302013-07-23T12:21:51.264+05:30Tomato and chilli harissa<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif; font-size: xx-small;"><i><b>"The chile, it seems to me, is one of the few foods that has its own goddess." - Diana Kennedy, cookbook author</b></i></span><br />
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Chilli sauce with hot spicy food, chai and non stop rain !! A combination we all just love it!!<br />
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The harissa sauce is primarily from Tunisia and North African countries. Recently it has also been included in Moroccan cuisine. It is made with an assortment of chilies, spices, garlic and oil.The recipe varies from region to region.<br />
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Here it has been combined with tomatoes which makes it mild and the color of the sauce is bright orange-ish red .The sauce has been kept a little chunky.<br />
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I love to keep a stock of all spicy sauces,the latest being Marie Sharp's Haberno sauce which has a very high heat factor. These sauces can be paired well with almost anything from Indian Street food like pakoras ,vada paos to pastas to veggies and meats, marinates and dips included.<br />
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I was inspired to make tomato and chilli harissa with minimal changes after it appeared in a <a href="http://mags.timesgroup.com/good-food.html" target="_blank">magazine</a> some months ago. Also, I took this opportunity to make something delish for <a href="http://creampuffsinvenice.ca/photos/" target="_blank">Magazine Monday</a>.<br />
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<h4 style="text-align: left;">
Tomato and chilli harissa</h4>
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1 tsp each caraway and coriander seeds<br />
1/2 tsp cumin seeds<br />
100 ml olive oil<br />
4-6 garlic cloves,peeled<br />
1 tsp smoked paprika<br />
500gms tomatoes,deseeded and chopped<br />
4-5 red chillies<br />
Juice of 1 lemon<br />
Salt<br />
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Lightly toast the spices in a pan till aromatic. Then lightly crush them using mortar and pestle. Heat the oil in a large pan and add garlic, toasted spices, paprika, tomatoes and chillies. Cook over a low heat,stirring frequently for about 15 minutes till the tomato flesh has cooked down to a pulp and the garlic is tender.<br />
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Remove from the heat add lemon juice and then blitz with a hand blender to make a rough paste.Spoon into a sterilized jar and pour a little oil over the surface to completely cover it.</div>
Sucre Spice All Things Nicehttp://www.blogger.com/profile/03780928403592848137noreply@blogger.com0tag:blogger.com,1999:blog-3977265889512684556.post-50243547395368565802013-07-15T19:01:00.003+05:302014-05-21T16:34:09.086+05:30One bowl chocolate Cake with Caramel drizzle<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><b>"Anything is good if its made of chocolate"</b></i></div>
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<span style="font-family: Verdana, sans-serif;">And what could be better than an easy-peasy chocolate cake made in a jiffy?This decadent dark chocolate cake is a must for everyone's repertoire as its super moist and made in a single bowl.</span></div>
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<span style="font-family: Verdana, sans-serif;">I was looking for an easy recipe for my daughter who wants to learn a quick n easy chocolate cake.The cake is good to go in the oven by the the time the oven is pre-heated. I added some coffee to it .The combination of dark cocoa and coffee is like a marriage made in heaven!!</span></div>
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<span style="font-family: Verdana, sans-serif;">The cake is versatile as it can also be made into layers with fillings or just enjoy it with some sauce. Here the indulgence was just a drizzle of burnt <a href="http://sucrespiceallthingsnice.blogspot.in/2013/02/stroopwafels-dutch-cookies.html" target="_blank">caramel sauce </a>!! </span></div>
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<span style="font-family: Verdana, sans-serif;">The recipe has been minimally adapted from <a href="http://www.marthastewartweddings.com/333525/one-bowl-chocolate-cake" target="_blank">here</a></span></div>
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I<span style="font-family: Verdana, sans-serif;">ngredients</span><br />
<span style="font-family: Verdana, sans-serif;">3/4 cup cocoa powder</span><br />
<span style="font-family: Verdana, sans-serif;">1 1/2 cups flour<br />1 1/2 cups sugar<br />1 1/2 tsp baking soda<br />3/4 tsp baking powder<br />3/4 tsp salt<br />2 eggs<br />3/4 cup buttermilk<br />3/4 cup warm water</span><br />
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<span style="font-family: Verdana, sans-serif;">2 tsp coffee<br />3 Tbsp oil<br />1 tsp vanilla<br /><br /><br /><br />Preheat oven to 180 C. Butter one 8-inch round cake pan and dust it well with cocoa. </span></div>
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<span style="font-family: Verdana, sans-serif;">In warm water add 2 tsp of coffee powder and keep it aside.</span></div>
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<span style="font-family: Verdana, sans-serif;">Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of a mixer. Beat on low speed until just combined. </span></div>
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<span style="font-family: Verdana, sans-serif;">Raise speed to medium, and add eggs, buttermilk, coffee, oil, and vanilla. Beat until smooth, about 3 minutes.<br /><br />Pour batter into pan. Bake until set and a toothpick inserted into the centers comes out clean, about 45 minutes. Let it cool for 15 minutes. Remove the cake from pan and let it cool completely.</span></div>
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Sucre Spice All Things Nicehttp://www.blogger.com/profile/03780928403592848137noreply@blogger.com0tag:blogger.com,1999:blog-3977265889512684556.post-64325577516887722982013-06-27T18:36:00.001+05:302013-06-28T23:50:47.660+05:30Life of Pie-Crostata Di Marmellata -Daring Bakers<div dir="ltr" style="text-align: left;" trbidi="on">
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<i style="font-family: Verdana, Tahoma, Arial, Helvetica, sans-serif; font-size: 14px; line-height: 16px;">“Master, I shall die if I do not taste a little of this bread-fruit pie.”</i><br />
<i style="font-family: Verdana, Tahoma, Arial, Helvetica, sans-serif; font-size: 14px; line-height: 16px;">-In Jules Verne</i><br />
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<i><b>Rachael from Pizzarossa was our lovely June 2013 Daring Bakers’ host and she </b></i><i><b>had us whipping up delicious pies in our kitchens! Cream pies, fruit pies, chocolate pies, even crack pies! There’s nothing like a pie! :)</b></i><br />
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What was more challenging for me was not the pie but selecting which ones to make. I wanted to make them all !! But time being a constraint I settled for a crostata. One, I wanted to use some assorted berries and second I simply love Italian Cuisine!!<br />
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Crostate also known as "open faced sandwich"are a traditional Italian sweet treat, most often filled with jam, preserved or fresh fruit, or nut-based fillings such as almond or hazelnut paste, or they can be filled with pastry cream, citrus curd or numerous other delights.<br />
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Crostata is one of the most delicious pies I have had.The pastry is slightly sweet with a nice crunch.For the filling I made a mixed berry preserve with strawberries,raspberries and blueberries .The preserve is delicious,full of flavor and the ruby red color makes it more delectable!<br />
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Filling</h4>
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Makes about 2 cups<br />
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300 gms Strawberries, washed, hulled and cut in half.<br />
100 gms Blueberries<br />
100 gms Raspberries,used whole<br />
250 gms Sugar<br />
1 3/4 t Pectin<br />
2 Tbs freshly squeezed lemon juice<br />
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Pasta Frolla (basic Italian pie pastry)</h4>
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150 gm butter at room temperature<br />
75 gm sugar<br />
1 large egg, <br />
1 tsp vanilla extract<br />
225 gm flour<br />
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grated zest of 1 medium lemon<br />
a pinch of salt<br />
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Glaze</h4>
40 gm apricot jam<br />
1-2 tsp lemon juice<br />
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Filling</h4>
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Put all the berries,lemon juice and sugar together in a heavy-based saucepan and heat over medium-low heat,stirring constantly.<br />
When the berries have released their juices let it boil for a few minutes.<br />
Add pectin and cook for another 4-5 minutes till it thickens .<br />
Allow mixture to cool to room temperature.<br />
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<br />Pastry</h4>
Using an electric hand mixer or whisk, cream the butter and sugar until pale and fluffy for about 3-4 minutes. Add the egg, vanilla and lemon zest, one at a time, mixing thoroughly after each addition.<br />
Add the flour and salt and mix until the dough comes together but remains soft, about 1 minute. Don't over-mix.<br />
Wrap dough in plastic wrap and refrigerate for 30 minutes to one hour.<br />
Lightly grease a shallow 9" metal pie dish.<br />
On either a piece of parchment or a lightly floured surface, roll 2/3 of the dough out to a circle to generously line the pie dish.<br />
Transfer the dough to the pie dish, press in gently and roll the edges to form a good surface for attaching the lattice later. Prick all over the bottom with a fork. Refrigerate the dough-lined pie dish for 30 minutes to reduce shrinkage during baking.<br />
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Preheat oven to moderate 180°C.<br />
Line pastry with parchment and fill with dry beans . Bake until set, around 15<br />
minutes.Remove the weights and parchment and allow to cool.<br />
Preheat oven to moderately hot 200°C.<br />
Roll the remaining dough to fit the pie dish and cut it into roughly half inch-wide strips.Spread the filling over the par-baked crust.<br />
Arrange the strips of dough in a lattice over the filling trim as<br />
needed and lightly pinch the ends onto the rolled edge of the bottom crust.<br />
Place pie dish on a baking sheet and place in center of oven. Bake until lattice is golden,around 20 minutes. Meanwhile, prepare the glaze.<br />
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Glaze</h4>
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Heat the jam and water in a small saucepan over medium heat until mixture comes to a boil.<br />
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While glaze and pie are both still warm, brush over lattice crust.<br />
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Allow pie to cool completely before serving.<br />
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Sucre Spice All Things Nicehttp://www.blogger.com/profile/03780928403592848137noreply@blogger.com1tag:blogger.com,1999:blog-3977265889512684556.post-90251036082901085972013-06-22T15:06:00.000+05:302013-09-30T08:33:31.815+05:30Mango and Jalapeno Preserve<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Humans are insignificant in front of Nature's fury.The devastation caused by the Himalayan Tsunami is massive.Its unnerving to see how thousands of people have been swept away by these floods and landslides. My prayers for those in Uttrakhand !!</span><span style="font-family: Verdana, sans-serif; font-size: xx-small;">!</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">As I have mentioned <a href="http://sucrespiceallthingsnice.blogspot.in/search/label/Marmalade" target="_blank">earlier</a> several times that I love making jams and jellies when my mom is around.She has a huge repertoire of these and vast knowledge on the subject. Its a sort of a legacy which I want to take it forward.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Seeing the huge basket full of mangoes she suggested that I should make Mango jelly wherein the fruit juice or puree is used.But I like preserve where the chunks of fruit are used. After a long debate,we settled for this preserve!!</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Mango and Jalapeno Preserve</span></h3>
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<span style="font-family: Verdana, sans-serif;">Mango preserve has large fruit chunks and is easy to spread on bread.The limes give a subtle sour taste and cut the sweetness of the mangoes.Jalapenos give a slight kick to the sweet and tangy jam.</span></span><br />
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900 gms Mango</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">450 gms sugar</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">6 limes</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">4 jalapeno chopped </span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">20 gms pectin</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">Chop mangoes roughly .Put them in a glass bowl, add lime juice and keep it aside for 20 minutes or so.</span><br />
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<span style="font-family: Verdana, sans-serif;">Transfer the fruit in a heavy bottomed pan ,add sugar and jalapenos. Put the pan on </span><span style="font-family: Verdana, sans-serif;">medium heat .</span></span><br />
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<span style="font-family: Verdana, sans-serif;">After the first boil,remove the scum from the top and reduce the heat and let it simmer for 20-25 minutes.</span></span><br />
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<span style="font-family: Verdana, sans-serif;">Add pectin and boil for another 7-8 minutes.</span></span><br />
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<span style="font-family: Verdana, sans-serif;">Ladle the hot jam immediately in sterilized jars.</span></span><br />
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Sucre Spice All Things Nicehttp://www.blogger.com/profile/03780928403592848137noreply@blogger.com0tag:blogger.com,1999:blog-3977265889512684556.post-13153423888994137782013-06-12T05:51:00.000+05:302013-09-30T08:34:17.948+05:30Mango cake with Passion fruit sauce<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif; font-size: x-small;"><b><i>The King of fruits </i></b></span><br />
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<span style="font-family: Verdana, sans-serif;">In India Summer season is synonymous with mangoes. Everyone cherishes some special childhood memory with Summer season and mangoes!!!</span></span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">I remember huge cartons coming from my granny's mango orchards and we kids competing who could eat maximum number of mangoes!!</span><br />
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<span style="font-family: Verdana, sans-serif;">The fruit is in abundance at this time of the year and the season would be incomplete had I not made even one cake with this lovely fruit though there are plenty of options!! </span></span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-small;">This Mango cake is a delicious coffee cake.It has walnuts which go very well with mangoes and give that required crunch to otherwise light and spongy cake.It pairs very well with the passion fruit sauce and adds nice citrus y punch to this indulgent cake.</span><br />
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<span style="font-family: Verdana, sans-serif;"><br /><br /><br /><span style="font-size: x-small;">Mango Cake</span></span><br />
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<span style="font-family: Verdana, sans-serif;">Ingredients</span></span><br />
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<span style="font-family: Verdana, sans-serif;">220 gms flour</span></span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">350 gms sugar</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 1/2 tsp baking powder</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 tsp baking soda</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">115 gms butter</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">2 eggs</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">500 gms chopped mangoes</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1/2 tsp nutmeg</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">1 tsp vanilla</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">75 gms roughly chopped walnuts </span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">250 ml sour cream - if unavailable add a few drops of lemon juice to cold</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;"> milk and let it stand for a couple of minutes.</span><br />
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<span style="font-family: Verdana, sans-serif;">250 ml passion fruit puree</span></span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">75 gms sugar</span><br />
<span style="font-family: Verdana, sans-serif; font-size: x-small;">60 ml water</span><br />
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<span style="background-color: white; color: #333333; font-family: Verdana, sans-serif;"> </span><span style="font-family: Verdana, sans-serif;"><span style="background-color: white; color: #333333;">Preheat the oven to 160°C.</span><span style="background-color: white; color: #333333;">Thoroughly grease a 9” (23 cm) bundt pan and dust it with flour.</span><span style="background-color: white; color: #333333;">Set aside.</span></span></span><br />
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<span style="color: #333333; font-family: Verdana, sans-serif;">In a medium bowl beat the eggs,sugar and butter till light and fluffy. In another bowl sieve together flour,baking powder and baking soda.Add these dry ingredients to the egg butter mixture .Fold in sour cream. Add mango pieces and mix again for a minute or two.Fold in walnuts.Pour the batter into the pan and bake for 50-60 minutes.</span></span><br />
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<span style="color: #333333; font-family: Verdana, sans-serif;">To make passion fruit puree, cook all the ingredients together on medium heat till desired consistency is achieved. Remember to keep stirring !!</span></span><br />
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Sucre Spice All Things Nicehttp://www.blogger.com/profile/03780928403592848137noreply@blogger.com2tag:blogger.com,1999:blog-3977265889512684556.post-86844867759976617302013-05-27T17:35:00.000+05:302013-05-27T17:39:43.231+05:30Swedish Prinsesstårta -Daring Bakers<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;"><b><i>Korena of Korena in the Kitchen was our May Daring Bakers’ host and she</i></b></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;"><b><i>delighted us with this beautiful Swedish Prinsesstårta!</i></b></span><br />
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;">Prinsesst</span><span style="font-family: Verdana, sans-serif; font-size: xx-small;">å</span><span style="font-family: Verdana, sans-serif; font-size: xx-small;">rta or a Princess cake is a traditionally Swedish cake consisting of light and airy sponge cake,whipped cream and thick custard. The cake is covered with green marzipan and a sprinkling of icing sugar.The top of the cake must have a dome shape. Finally the top of the cake is decorated with a rose. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;">These challenges are good learning experiences about traditional baking from different parts of the world. Each challenge comes with an interesting story attached to it.The original recipe for this cake was created in the 1930s by a Swedish home economics teacher named Jenny Åkerström, who taught the three Swedish princesses of the time. She published a series of four cookbooks called “The Princess Cookbooks” and in one of the editions, there was a recipe for “Grön Tårta” (green cake). </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;">One story is that this later became known as “princess cake” (prinsesstårta) because the three princesses are said to have loved it so much. Another story is that Ms. Åkerström actually created three very elaborate “princess cake” </span><span style="font-family: Verdana, sans-serif; font-size: xx-small;">recipes – a different one for each princess – and that the current version is a simplified combination of all three. That explains the princess connection, but the reason for the cake being green still seems to be a mystery. Today, Prinsesstårta </span><span style="font-family: Verdana, sans-serif; font-size: xx-small;">is popular in Finland as well as Sweden – so much so that the third week in September is officially Prinsesstårta Week.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;">Thank you Korena for making this challenge so interesting and allowing variations. It was a great opportunity to use two of my favourite fillings of raspberry (ready to use)and lemon (egg less ).Though whipping the cream was a nightmare in this heat I had to use commercial whipped cream and instead of marzipan I used fondant which I also used to mold the roses!</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;">Vanilla Custard</span></h4>
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;">Ingredients</span><br />
<span style="font-family: Verdana, sans-serif; font-size: xx-small;">240 ml heavy cream, divided</span><br />
<span style="font-family: Verdana, sans-serif; font-size: xx-small;">4 egg yolks from large eggs</span><br />
<span style="font-family: Verdana, sans-serif; font-size: xx-small;">2 Tbsp cornstarch</span><br />
<span style="font-family: Verdana, sans-serif; font-size: xx-small;">2 Tbsp white sugar</span><br />
<span style="font-family: Verdana, sans-serif; font-size: xx-small;">10 m vanilla extract</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;">In a medium bowl, whisk together the cornstarch, sugar, and egg yolks. Gradually whisk in ½ </span><span style="font-family: Verdana, sans-serif; font-size: xx-small;">cup (120 ml) of heavy cream until smooth.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: xx-small;">Meanwhile, in a medium saucepan over medium heat, combine the remaining ½ cup (120 ml) </span><span style="font-family: Verdana, sans-serif; font-size: xx-small;">of heavy cream and the scraped vanilla and bring just to the boiling point. </span><span style="font-family: Verdana, sans-serif; font-size: xx-small;"> Slowly whisk the hot cream into the bowl with the </span><span style="font-family: Verdana, sans-serif; font-size: xx-small;">egg mixture to temper the eggs.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: xx-small;">Pour the mixture back into the saucepan and cook over medium-low heat, whisking</span><br />
<span style="font-family: Verdana, sans-serif; font-size: xx-small;">constantly, until it becomes thick like pudding and just comes to a boil. The mixture must hit a </span><span style="font-family: Verdana, sans-serif; font-size: xx-small;">boil for the cornstarch to properly thicken the custard, and also to cook out any starchy taste. </span><span style="font-family: Verdana, sans-serif; font-size: xx-small;">As soon as it comes to a boil, remove it from the heat. Add vanilla</span><br />
<span style="font-family: Verdana, sans-serif; font-size: xx-small;">extract .</span><span style="font-family: Verdana, sans-serif; font-size: xx-small;">Pour the custard into a clean bowl and press a piece of plastic wrap directly onto the surface to </span><span style="font-family: Verdana, sans-serif; font-size: xx-small;">prevent a skin from forming. Refrigerate until completely cold. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;">Sponge Cake</span></h4>
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;">Ingredients</span><br />
<span style="font-family: Verdana, sans-serif; font-size: xx-small;">Fine dry breadcrumbs for the pan </span><br />
<span style="font-family: Verdana, sans-serif; font-size: xx-small;">4 large eggs, at room temperature</span><br />
<span style="font-family: Verdana, sans-serif; font-size: xx-small;">225 gm white sugar</span><br />
<span style="font-family: Verdana, sans-serif; font-size: xx-small;">70 gm plain flour</span><br />
<span style="font-family: Verdana, sans-serif; font-size: xx-small;">65 gm cornflour</span><br />
<span style="font-family: Verdana, sans-serif; font-size: xx-small;">1 tsp baking powder</span><br />
<span style="font-family: Verdana, sans-serif; font-size: xx-small;">1/8 tsp salt</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;"> Preheat the oven to 180°C.</span><span style="font-family: Verdana, sans-serif; font-size: xx-small;">Thoroughly butter a 9” (23 cm) round springform pan, line the bottom with a circle of </span><span style="font-family: Verdana, sans-serif; font-size: xx-small;">parchment paper, then butter the paper. Dust the buttered pan with enough breadcrumbs to </span><span style="font-family: Verdana, sans-serif; font-size: xx-small;">coat the bottom and sides, just like flouring a cake pan. Set aside.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;">Place the eggs and sugar in a mixing bowl and beat on medium-high speed </span><span style="font-family: Verdana, sans-serif; font-size: xx-small;">with an electric mixer until the eggs are tripled in </span><span style="font-family: Verdana, sans-serif; font-size: xx-small;">volume and very light coloured and fluffy, about 5 minutes. The mixture should fall from the </span><span style="font-family: Verdana, sans-serif; font-size: xx-small;">beaters in thick ribbons. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;">Sift the plain flour, cornflour, baking powder, and salt into a bowl, then sift </span><span style="font-family: Verdana, sans-serif; font-size: xx-small;">the flour mixture over the whipped eggs. Fold the flour into the eggs </span><span style="font-family: Verdana, sans-serif; font-size: xx-small;">until well blended, keeping as much air in the batter as possible. </span><span style="font-family: Verdana, sans-serif; font-size: xx-small;"> Once mixed, the batter should </span><span style="font-family: Verdana, sans-serif; font-size: xx-small;">be quite thick and smooth.</span><span style="font-family: Verdana, sans-serif; font-size: xx-small;">Pour the batter into the prepared pan, spread it out evenly, and bake for </span><span style="font-family: Verdana, sans-serif; font-size: xx-small;">about 40 minutes or until </span><span style="font-family: Verdana, sans-serif; font-size: xx-small;">golden brown on top, springy to the touch, and a toothpick inserted in the center comes out </span><span style="font-family: Verdana, sans-serif; font-size: xx-small;">with a few moist crumbs sticking to it.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;">Let the cake cool in the pan for a few minutes then run a knife around the edge and remove </span><span style="font-family: Verdana, sans-serif; font-size: xx-small;">the sides of the springform pan. The cake may sink a bit in the middle.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;">Egg less Lemon filling</span></h4>
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;">1 1/2 cups milk</span><br />
<span style="font-family: Verdana, sans-serif; font-size: xx-small;">1/4cup + 2Tbsp lemon juice</span><br />
<span style="font-family: Verdana, sans-serif; font-size: xx-small;">1/2 cup cornflour</span><br />
<span style="font-family: Verdana, sans-serif; font-size: xx-small;">1/2 cup sugar</span><br />
<span style="font-family: Verdana, sans-serif; font-size: xx-small;">1/2 cup water</span><br />
<span style="font-family: Verdana, sans-serif; font-size: xx-small;">2 tsp lemon zest</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;">Make a paste with cornflour and water.Boil the milk on medium heat, add the cornflour slurry and lower the heat.Keep stirring. Add sugar,lemon zest.Continue to stir till it thickens. Add lemon juice.Cool it for 2 hours or so.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;">Prinsesstårta Assembly</span></h4>
<span style="font-family: Verdana, sans-serif; font-size: xx-small;">Ingredients</span><br />
<span style="font-family: Verdana, sans-serif; font-size: xx-small;">480 ml Commercial whipped cream </span><br />
<span style="font-family: Verdana, sans-serif; font-size: xx-small;"> Sponge Cake, cooled</span><br />
<span style="font-family: Verdana, sans-serif; font-size: xx-small;">1/3 cup Raspberry filling</span><br />
<span style="font-family: Verdana, sans-serif; font-size: xx-small;"> Vanilla Custard, chilled</span><br />
<span style="font-family: Verdana, sans-serif; font-size: xx-small;"> Egg less lemon filling</span><br />
<span style="font-family: Verdana, sans-serif; font-size: xx-small;"> Fondant Covering and moulded Roses</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;"> In a large bowl, whip the cream until soft peaks form </span><span style="font-family: Verdana, sans-serif; font-size: xx-small;">and continue whipping the cream until stiff. It has to be sturdy </span><span style="font-family: Verdana, sans-serif; font-size: xx-small;">enough to provide structure to the cake. Set the </span><span style="font-family: Verdana, sans-serif; font-size: xx-small;">whipped cream aside.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;">With a long serrated knife, slice the sponge cake into three even layers. This cake is very </span><span style="font-family: Verdana, sans-serif; font-size: xx-small;">delicate, so do this as carefully as possible. </span><span style="font-family: Verdana, sans-serif; font-size: xx-small;">Set aside the middle layer – this will become the top layer of the </span><span style="font-family: Verdana, sans-serif; font-size: xx-small;">assembled cake as it is the most flexible and therefore easiest to bend into a dome over the </span><span style="font-family: Verdana, sans-serif; font-size: xx-small;">whipped cream.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;">Place one of remaining layers on a cake board or serving platter and spread it evenly with the </span><span style="font-family: Verdana, sans-serif; font-size: xx-small;">raspberry filling. Spread or pipe half the chilled custard over the filling in an even layer, leaving </span><span style="font-family: Verdana, sans-serif; font-size: xx-small;">enough room around the edges so that it does n’t spill over the sides of the cake.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;">Top the custard with another layer of cake. Spread or pipe lemon filling. Refrigerate it for half an hour or so and then top it up with the remaining custard evenly over </span><span style="font-family: Verdana, sans-serif; font-size: xx-small;">it, again leaving some room around the edges.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;">Reserve ½ cup (120 ml) of the stiffly whipped cream. Pile the rest into a mound on top of the </span><span style="font-family: Verdana, sans-serif; font-size: xx-small;">custard. Spread it into a thick layer with a thin, flexible spatula or off-set spatula, then hold the </span><span style="font-family: Verdana, sans-serif; font-size: xx-small;">spatula at an angle to shape the whipped cream into a dome, piling it up in the middle of the </span><span style="font-family: Verdana, sans-serif; font-size: xx-small;">cake as much as possible.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;">Place the final layer of sponge cake (the one cut from the middle of the cake) on top of the </span><span style="font-family: Verdana, sans-serif; font-size: xx-small;">whipped cream. Do not press on the top of the cake – instead, gently tuck the edges of the cake </span><span style="font-family: Verdana, sans-serif; font-size: xx-small;">layer into the whipped cream, so that they are flush with the cream. This will create a smooth,</span><span style="font-family: Verdana, sans-serif; font-size: xx-small;">seamless dome on top of the cake.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;">Gently spread the reserved ½ cup (120 ml) of whipped cream over the entire cake to fill in any </span><span style="font-family: Verdana, sans-serif; font-size: xx-small;">cracks and even out the surface. If necessary, refrigerate the cake to firm it up before </span><span style="font-family: Verdana, sans-serif; font-size: xx-small;">continuing.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;">Dust your work surface with icing sugar and roll out the fondant.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;">Use the rolling pin to drape the rolled-out fondant over the cake and smooth it around</span><br />
<span style="font-family: Verdana, sans-serif; font-size: xx-small;">the cake gently with your hands.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;">If it seems like it wants to fold or buckle around the cake, gently lift and stretch it away from </span><span style="font-family: Verdana, sans-serif; font-size: xx-small;">the cake with one hand while smoothing it down with the other.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: xx-small;">Trim the excess fondant from the bottom of the cake with a paring knife or spatula blade.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;"></span><span style="font-family: Verdana, sans-serif; font-size: xx-small;">Decorate the top with moulded roses.</span>
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Sucre Spice All Things Nicehttp://www.blogger.com/profile/03780928403592848137noreply@blogger.com2tag:blogger.com,1999:blog-3977265889512684556.post-23008710890273771712013-05-07T20:28:00.003+05:302013-05-07T20:28:34.568+05:30Passion Fruit Sorbet<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif; font-size: xx-small;">Summer is at its peak here in this otherwise 'mild weather' city. This year the temperature has crossed 40C which was something unheard of till a few years ago.So naturally everyone is looking for ways to keep cool, literally and otherwise!!</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;">The most refreshing desserts to beat the heat are Sorbets and granitas .These simple and easy desserts are made with fruit and sugar.</span><br />
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<a href="http://1.bp.blogspot.com/-KcmxSowDtXk/UYeeyj9W2eI/AAAAAAAAAoQ/eXEdSBTV5HY/s1600/IMG_1471.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-KcmxSowDtXk/UYeeyj9W2eI/AAAAAAAAAoQ/eXEdSBTV5HY/s320/IMG_1471.JPG" width="302" /></a></div>
<span style="font-family: Verdana, sans-serif; font-size: xx-small;"><br /></span><span style="font-family: Verdana, sans-serif; font-size: xx-small;">Passion fruit sorbet has a very pronounced flavor and taste because of the fruit. A perfect dessert to be enjoyed on a summer evening !!</span><br />
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Passion Fruit Sorbet<br />
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Ingredients<br />
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;">2 cups sugar</span><br />
<span style="font-family: Verdana, sans-serif; font-size: xx-small;">4 cups water</span><br />
<span style="font-family: Verdana, sans-serif; font-size: xx-small;">2 cups passion fruit puree</span><br />
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<span style="background-color: white; font-family: Verdana, sans-serif; font-size: xx-small; line-height: 16px;">In a pan, combine sugar and water. Bring to a boil over medium-high heat. Let it cool, and stir in passion fruit puree. Transfer to an ice-cream maker, and freeze according to manufacturer's instructions. </span></div>
Sucre Spice All Things Nicehttp://www.blogger.com/profile/03780928403592848137noreply@blogger.com2tag:blogger.com,1999:blog-3977265889512684556.post-90381342208609660642013-04-30T18:22:00.000+05:302013-04-30T18:22:32.074+05:30Sol Kadhi<div dir="ltr" style="text-align: left;" trbidi="on">
<i><b>The secret of success in life is to eat what you like and let the food fight it out inside- Mark Twain</b></i><br />
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;">This time it has been a long break from blogging .With so much happening at one time my favourite activity had to take a back seat. Anyway life is back on track . Its summer break and one is at its creative best, coming up with activities to keep the kids busy and occupied or else they do so!!</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;">Sol kadhi is an appetizer drink from the Konkan region. It is made with kokum and coconut milk. Kokum is a dried spice and has a deep blackish purple colour. It is used to give a sour taste to the dishes and is said to have digestive properties .</span><br />
<span style="font-family: Verdana, sans-serif; font-size: xx-small;">The first time I had Sol Kadhi was way back in 1990s in Mumbai. It was served with Manglorean/Malwani sea food which is hot and spicy and Sol kadhi cools down the palate.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;">I was quite fascinated with the color of the drink which comes from dark kokum. It also has a mild garlic flavor and green chillies give a slight kick.</span><br />
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Ingredients<br />
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;">12 Kokum pods( dried or moist)</span><br />
<span style="font-family: Verdana, sans-serif; font-size: xx-small;">1 Cup Coconut cream</span><br />
<span style="font-family: Verdana, sans-serif; font-size: xx-small;">2T Coriander leaves</span><br />
<span style="font-family: Verdana, sans-serif; font-size: xx-small;">4-5 garlic flakes grated</span><br />
<span style="font-family: Verdana, sans-serif; font-size: xx-small;">3-4 green chillies</span><br />
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Method<br />
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;">Pour 2 cups of boiling water on kokum and keep it aside for 10-15 minutes or till it becomes soft .Mash and strain ,keep it aside.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: xx-small;">Crush garlic,green chillies with salt .Pour strained kokum extract in a chilled bowl and add coconut cream.Add crushed garlic and green chilie. Serve it cold.</span><br />
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Sucre Spice All Things Nicehttp://www.blogger.com/profile/03780928403592848137noreply@blogger.com0tag:blogger.com,1999:blog-3977265889512684556.post-14219289961442482142013-03-27T21:01:00.000+05:302013-03-27T21:01:25.965+05:30Hidden Veggies- Daring Bakers <div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="font-family: Verdana, sans-serif; font-size: xx-small;"><i>Rhubarb and Almond Cake</i></span></b><br />
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<b><span style="font-family: Verdana, sans-serif; font-size: xx-small;"><i>Ruth from Makey-Cakey was our March 2013 Daring Bakers’ challenge host. She encouraged us all </i><i>to get experimental in the kitchen and sneak some hidden veggies into our baking, with surprising and delicious results!!</i></span></b><br />
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Now this is an interesting challenge, to use veggies in baking,these not only add nutritional value but also add moisture and texture to your bakes.I wanted to try a new veggie bake since it is a good opportunity to get experimental.Thank you Ruth for this fantastic challenge!!<br />
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I have been quite intrigued by rhubarb which is what I used in my almond cake.<br />
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Rhubarb is quite versatile and can be used in innumerable culinary uses. Though its not readily available here, I was fortunate enough to get it from a local farm.Rhubarb stalks are used which are tangy in taste and moistens the cake well.<br />
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Rhubarb and Almond Cake<br />
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The recipe has been taken from <a href="http://www.amazon.co.uk/Hummingbird-Bakery-Cake-Days-Recipes/dp/0007374798/ref=sr_1_3?s=books&ie=UTF8&qid=1364395537&sr=1-3" target="_blank">here</a><br />
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For the stewed Rhubarb<br />
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4-5 rhubarb chopped in 2cm pieces<br />
70g sugar<br />
20 g butter<br />
50ml water<br />
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Place the rhubarb sugar butter and water in a saucepan.Cook on medium heat stirring frequently,until the rhubarb softens.Remove it from heat and set aside to cool completely.<br />
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For the Sponge<br />
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190g butter<br />
140g plain flour<br />
190g sugar<br />
3 eggs<br />
1tsp baking powder<br />
50g ground almonds<br />
1/2 tsp ground cinnamon<br />
1/2 tsp ground ginger<br />
25 ml milk<br />
100 g stewed rhubarb<br />
15g flaked almonds<br />
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31/2 x 7 in loaf tin<br />
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Preheat oven to 170 C. Grease the loaf tin with butter and dust with flour.<br />
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Cream the butter and sugar until pale and fluffy. Add the eggs one at a time,mixing well after each addition and scarping down the sides to ensure everything has been mixed well.<br />
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Sift together the flour,baking powder,ground almonds,cinnamon and ginger and add half the mixture to creamed butter and eggs followed by half the milk.Mix well and add remaining dry ingredients and the milk.<br />
Stir in the stewed rhubarb and mix.Put the mixed batter in the loaf tin and sprinkle almonds on the top.<br />
Bake it for 50-60 minutes till its firm to the touch.Allow the loaf to cool for a while in the tin before turning it out on a wire rack to cool completely.<br />
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Sucre Spice All Things Nicehttp://www.blogger.com/profile/03780928403592848137noreply@blogger.com1