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Blueberry Breakfast Cake

For the past one week, every time I sat down to put up a post in the blog, something or the other would come up. Some days back, while having discussions during dinner, J casually …

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Eggless Chocolate Mousse with Raspberry Jelly

I always love watching Master chef Australia. More so because there’s no unnecessary negativity or drama in it. The wonderful and encouraging hosts are the icing on the cake. In the last season, I was really impressed with Reynold’s dessert skills. Now you know where I drew my inspiration to make this dish 🙂 After my successful attempt at making Orange sorbet, the next mission was Chocolate Mousse. My initial plan was to have the centre with pomegranate coulis. On discussing my idea with D, he suggested to use jelly instead of coulis, as he was craving for it. As…

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Fudgy Brownies

Gooey, fudgy brownies !! There must be very few people who doesn’t get tempted by these chocolate beauties. The mere mention of it makes me drool. Having seen a couple of Fb posts on brownies, I was so tempted to make them. Found an easy recipe at Inspired Taste . On checking the pantry, I had all the ingredients in place, including the pecan nuts, which was procured from Big Basket. I always rely on Big Basket to buy my regular supply of Dairy products, Rice products and gourmet items. While cutting the brownies to pieces, I couldn’t stop myself…

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Danish Pastry

A Danish pastry or Danish is a viennoiserie pastry, of Viennese origin, which has become a specialty of Denmark and neighbouring Scandinavian countries. (Courtesy: Wikipedia). One can find a variety of Danishes in terms of flavours as well as shapes. The actual recipe calls for eggs. But I chose to

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Christmas Stollen or Christstollen

I have been missing from action for quite a while due to some personal commitments. With Christmas just a day away, how could I not share some special Christmas recipe with you ?? Along with wishing all my wonderful readers and their loved ones a wonderful Christmas, here’s my Christmas gift to you

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Tart Shells

I always prefer making plain tart shells as they can be used fto prepare sweet as well savoury tarts. Ever since I made the Apple Tart Maman Blanc, I got hooked on to the pastry recipe that I have never looked elsewhere. I got the recipe from Raymond Blanc’s Kitchen Secrets. The recipe yields approx

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Cronuts

Cronut is a hybrid version of croissant and doughnut. Ever since Chef Dominique Ansel for Dominique Ansel Bakery in New York City developed Cronuts in May 2013, it has taken the world by storm. The chef insists that the recipe is specific and is not made by simply frying croissant dough However, ho

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Eggless Chocolate Croissants

A croissant is a buttery flaky viennoiserie bread roll named for its well known crescent shape. (Courtesy: Wikipedia) Eversince I tried the recipe from Tracy’s Culinary adventures, I have never looked elsewhere The proces of making croissants is time consuming, but definitely worth the effort. I hav

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Honey Financiers

What’s the first thing that comes to your mind when you hear the word ‘Financier’??  Someone with more money than he can spend!! I couldn’t, in my wildest of dreams, imagine that it could also mean something edible, except of course for a cannibal. :-). Now that I have dug deep, let me shed some lig

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Vanilla Pound Cake with Whipped Cream Icing

I really look forward to the birthdays of my boys, as it gives me a great opportunity to bake a cake and decorate it to my heart’s content. So this time, when J’s birthday was approaching, I took time out to deliberately choose the cake and the icing. If you remember, last time I had prepared the ch

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Coconut Cupcakes

Today, this blog completes one year. How time flies!!! My mind was preoccupied with the thoughts of my Dad’s surgery that I completely lost track of it. A reminder from wordpress put me back on track…Being the first anniversary, I had to make something special. The first thought was to make Pina C

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Chocolate éclairs

An eclair is an oblong pastry made with choux dough filled with a cream and topped with icing. The eclair is supposed to have originated during the nineteenth century in France, where it was called …

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Apple Tart ‘Maman Blanc’

Couple of days back, while I was channel surfing, I chanced upon the program “Raymond Blanc’s Kitchen Secrets”. The moment I realised it was Apple Tart being presented, my eyes got glued to the TV. After taking down the recipe the challenge was to nail it, which I did the same day. Even though I hav

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Lamingtons

It was while watching one episode of “Masterchef Australia” that I came across this mouthwatering sweet dish, Lamingtons. It looked appealing and I noted it as a ‘must-try’ recipe in my mind. Since grated coconut is an important ingredient, I grabbed the opportunity to make it, during my visit to Ke

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Vanilla Cupcakes

The other day D mentioned that he’s bored of Chocolate cakes and would like to get something new. It was just what I wanted to hear.. 🙂 I made up my mind to make the Simple Vanilla Cupcakes. I was not too confident that he will like it. Well .. there was a solution to woo him. Presentation…This

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Buttercream Frosting

Buttercream Frosting/ Icing is a type of icing or filling, used inside cakes, as a coating, and as decoration. In its simplest form, it is made by creaming butter with powdered sugar, although other fats can be used, such as margarine or lard. Colorings and flavorings are often added, such as chocol

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Neapolitan Cookies

As I was browsing through Martha Stewart’s recipes, I was intrigued by the Neapolitan Cookies. It looked inviting due to the contrasting colours of chocolate-espresso and orange sable dough. The subtle orange flavour combinedwith the strong taste ofchocolate and the tanginess of cranberries, makes t

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Chocolate Mousse

Yesterday, out of the blue, D requested me to make Chocolate Mousse. I too have been thinking of making the same for a while. A bowlful of heavenly, decadent chocolate mousse…..Ooohh…. It is something one has to experience to imagine it in the true sense. I am sure all you chocoholics out there

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