Archive for the ‘Baking’ Category

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F: Figs (a bonus recipe!)

April 7, 2017

Here’s what I painted yesterday. F for figs, F for F.U.N.

And here’s an easy dessert recipe to try if you have an oven. This is also sort of a reminder to myself since I make things once or twice and FORGET about them for a while. Like I used to make pancakes for breakfast pretty much every weekend, or every other weekend. And then, I suddenly realised a couple of days back, I haven’t made pancakes in about three months. Yup. Which also reminds me, I should blog that fabulous eggless banana-oatmeal banana pancakes that I made, P for pancakes, perhaps. Oooh.

Roasted figs with vanilla ice cream:

Preheat oven to 180 deg C. Marinate quartered fresh figs in balsamic vinegar, olive oil, pinch of cinnamon, salt and pepper for 10 min. Bake with top and bottom coil on at 180 deg for 10 min. Serve over vanilla ice cream. Eat. The figs get caramelised slightly and taste AMAZING.

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Pause 

August 10, 2016

While my Mom is attempting to make A take her second nap (ha-ha) I’m sitting with a cup of tea, having just set out a loaf of masala bread  (caramelised onion-pudina-jeera-coriander) for its second rise. With the lil missy going through (or starting out?) her phase of terrible twos or what I’m afraid is supposedly  normal toddler behaviour, I haven’t got too many such moments to myself lately, and I want to pause and say thanks to Mom and the universe for this. 

PS: She came looking for me once already and didn’t find me cos I was quite nicely hiding out in the bedroom 

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‘Cake’

March 28, 2016

For a baby who hasn’t been exposed to too much sugar yet, A has a big fat sweet tooth. And so, the other day when she was unwell and awoke from a nap and I was feeling indulgent, I asked her what she’d like for lunch. Pasta, or rice or x or y or z. She said her standard ‘beda’ to every option. So then I asked her what she would like instead.

Pat came the answer, ‘Cake?’

(In case you’re wondering, I didn’t go on to bake a cake – I’m not that indulgent!)

Anyway, I’ve been meaning to blog this Eggless carrot cake recipe that I’ve repeated with great success. I can’t quite recall where I came across it but I made it when she turned one year old and she loved it. As I went back to look at this recipe for a friend today, I realised that I’d scribbled ‘Baked for sis1’s birthday, between two feeding sessions of a 2.5 month-old A 🙂 I remember feeling thrilled at being able to manage some baking while I was still a new mother, trying to not get too overwhelmed. Being able to bake felt like I was still able to be in control, to an extent.  Looking back, it also reminds me how tiny she once was (and she still is!)


This is the best eggless recipe I’ve tried.

Eggless Carrot Cake

Ingredients:

Flour/maida – 1 cup

Butter/oil – 1/4 cup

Milk – 1/2 cup

Curd – 1/4 cup

Sugar – 2/3 cup

Vanilla extract – 1/2 tsp

Grated carrot – 1 cup (I used 3 medium carrots)

Baking soda – 1 tsp

Baking powder – 1 tsp

Cinnamon/nutmeg – for additional flavour

Nuts or raisins – optional – 1/4 cup

Method:

I love how simple this recipe is. Especially when I realise I don’t have to type out a long paragraph here. Mix these dry ingredients together – flour, baking powder, soda. Mix the wet ingredients together with sugar – oil, milk, curd, vanilla, sugar. Mix the the dry into the wet. Add carrots and whatever nuts you’re using. Bake in a pre-heated oven at 170 C for 30 minutes. I think this recipe should fit a 6 or 7 inch pan.

Go ahead, bake your cake and eat it too!

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 My go-to brownie recipes

November 23, 2015

Yes, I have two of them that I love! One needs chocolate (bar form) while the other calls for cocoa. I think I’d qualify as a brownie snob. The other day someone tried to pass off a spongy square of chocolate cake as a brownie. Not cool at all. 

This one is based on a recipe by Alice Merdich which seems fairly popular. And it’s super-simple: heat butter , sugar, cocoa powder over a double boiler. Once slightly cool, add eggs and flour. And then, bake. I discovered, by accident, that this recipe still turns out great if you (unintentionally) double the quantity of butter. Your colleagues don’t care and will polish it all off any way. Yup, yup, yup. Fudgy and dense and perfect. 

The other recipe, of course, is the world-famous ‘Katherine Hepburn’ brownies from Dorie Greenspan. It’s been a while since I made them, but I think I used this recipe the very first time I baked brownies. And remember being wow-ed. Again, a fairly simple recipe – melt chocolate and butter. Whisk in sugar, eggs and flour once slightly cool. Again, dense and fudge and delicious. 

If I have chocolate on hand, I’ll definitely choose the Dorie Greenspan recipe over the other one. But I must repeat, both make fantastic brownies. 

Bonus recipe: if you’re feeling extra-indulgent, try these cheesecake-swirled-brownies. Brilliant stuff!

  

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Banana bread!

November 4, 2015

A couple of weeks back I baked, and baked and baked. Here’s one of the things I baked. And this sketch was on the Paper app on the ipad. Finally getting a hang of it. Took me an hour nearly, though. 

Recipe based on this one. In place of millets, I added about half a cup of powdered dates plus nuts mix I had on hand. Also substituted date syrup for maple syrup. Oh I also skipped the sugar entirely and the dates and the date syrup made it sweet enough. 

 Edit   

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O: Orange-Almond Cake

April 17, 2015

Yay, a recipe. Which means I don’t really have to rack my brains on what to write 🙂

I made this Orange-Almond cake about a month back. I had been seeing recipes for a whole orange cake on many blogs – where the orange is boiled for a couple of hours, and then pulverised in a mixer (I would imagine) and that goes into the cake. While I was really fascinated by the idea and wanted to try it, I had only our local Nagpur oranges on hand. I began searching for a recipe that I could use. Incidentally, Pia, of Peppercorns in my Pocket (great blog, thanks R for leading me to her blog) posted this recipe. Sounded great, except I didn’t have almond flour. So I slightly roasted 100g of almonds and blitzed them with the skin on, and TA-DA I had almond meal, 1.25 cups of it too! For 1 cup of OJ, I used two small oranges, with pulp. This was the result. 

  

This cake is probably the only one I’ve put so much effort into – juicing and grinding etc. But totally worth it. Loved the almond flavour. I would have loved a more prominent orange flavour as well, so perhaps more zest next time!