tag:blogger.com,1999:blog-64375939157399499062024-03-13T05:31:42.549-07:00Easy Yummy CookeryRevahttp://www.blogger.com/profile/03454252100711327443noreply@blogger.comBlogger99125tag:blogger.com,1999:blog-6437593915739949906.post-72946640010877212772014-10-03T02:46:00.001-07:002014-10-03T02:47:47.441-07:00Eggless Vanilla Cake<div style="text-align: center;">
Dear Reader, I wish you a very Happy Navratri!</div>
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But the best part of today's post is that it's Easy Yummy Cookery's 2nd Anniversary!!!</div>
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Yayhayhayyy!</div>
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2 years have gone by so quickly and I'm still here happily blogging! I still remember how I decided to start up food blogging on a whim and was inspired by <i>Le Monsieur </i>after sending him food photos of my <a href="http://www.easyyummycookery.com/2012/10/nutella-swiss-roll.html">Nutella Swiss Roll</a>!! This post really shows how I've gone from a mediocre food photographer to a not so very bad one, <i>hehe</i>!!</div>
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Check out my first blogversary post, a year ago - <a href="http://www.easyyummycookery.com/2013/10/apricot-swiss-roll-happy-blogversary.html">Apricot Swiss Roll</a>!</div>
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The past year has been a very fruitful one for Easy Yummy Cookery, most if not all of my food photos submitted to <a href="http://foodgawker.com/post/archive/easy-yummy-cookery/">Foodgawker</a> have been accepted and a cute article on Easy Yummy Cookery was published by <a href="http://www.lexpress.mu/node/242090">L'Express</a> - a famous Local Newspaper. </div>
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I want to thank <i>Le Monsieur </i>for his invaluable touch he always brings to Easy Yummy Cookery, and most importantly I really want to thank my readers for being regular visitors of Easy Yummy Cookery, for taking the time to leave priceless comments, and for being amazing followers on <a href="https://www.facebook.com/EasyYummyCookery?">Facebook</a>, <a href="https://plus.google.com/+RevANaggea/posts">Google+</a> and <a href="http://www.pinterest.com/dishareva/">Pinterest</a>!</div>
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To mark today's anniversary, and as Halloween is around the corner, I decided to bake a cake and Halloween-theme it!!</div>
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And because we're fasting at the moment, I had to bake an eggless cake! </div>
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I fiddled with this delicious and crowd-pleasing <a href="http://www.easyyummycookery.com/2014/04/my-first-ever-birthday-cake-vegan.html">Vegan Chocolate Cake with Chocolate Buttercream Frosting</a> and came up with an amazing, vegetarian substitute to your regular white cake!</div>
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Find out the How-To of this Spookilla Cake!</div>
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<b>Equipment:</b></div>
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<li>2 x 6" round pans</li>
<li>Measuring Cups, Spoons</li>
<li>Stand Mixer (Otherwise Hand Mixer)</li>
<li>Oven</li>
<li>Cooling Rack</li>
<li>Piping Bag with Star Shaped Nozzle or Similar</li>
<li>Cake Board (Optional)</li>
<li>Cake Stand/Turntable (Optional)</li>
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<b>Ingredients:</b></div>
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<b>1. For the Eggless Vanilla Cake</b></div>
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<li>1¼ Cups of Cake Flour</li>
<li>1 Cup of Milk <b>See Note 1</b></li>
<li>⅓ Cup of Oil</li>
<li>½ Cup of Sugar (add 2 Tbsp if you're skipping the buttercream!)</li>
<li>1 Tsp of Vanilla Essence</li>
<li>1 Tsp of Cider Vinegar</li>
<li>1 Tsp of Baking Soda</li>
<li>¼ Tsp of Baking Powder</li>
<li>½ Tsp of Salt</li>
<li>Cooking Spray (Or Butter) to grease pan</li>
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<b>2. For the Vanilla Buttercream</b></div>
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<li>2 Sticks (1 Cup, 227g) of Unsalted Butter, at room temperature <b>See Note 2</b></li>
<li>3 Cups of Icing Sugar, sifted (atleast twice)</li>
<li>1 Tsp of Vanilla Extract</li>
<li>3 Tbsp of Whipping (Heavy) Cream <b>See Note 3</b></li>
<li>Orange and Purple Food Colouring (Optional)</li>
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<b>Method:</b></div>
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<li style="text-align: justify;">Preheat oven to 175˚C, spray pans with cooking spray, or grease and flour pans.</li>
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<li style="text-align: justify;">Combine milk, cider vinegar and vanilla essence. Set aside.</li>
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<li style="text-align: justify;">In a bowl sift all dry ingredients together.</li>
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<li style="text-align: justify;">Add the milk mixture and the oil to the sifted dry ingredients and mix until just combined.</li>
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<li style="text-align: justify;">Divide batter equally between the two pans and bake for 25-30 minutes or until skewer/toothpick inserted in the middle comes out clean.</li>
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<li style="text-align: justify;">Let the cakes cool completely on a cooling rack.</li>
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<li style="text-align: justify;">Meanwhile, make the buttercream frosting, by first beating the butter on medium speed, using the paddle attachment of your stand mixer, until fluffy and creamy. <b>See Note 4 (i) and (ii).</b></li>
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<li style="text-align: justify;">Reduce the speed of the mixer and add 1/3 (1 Cup) of the icing sugar to the butter. Beat until mixed through.</li>
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<li style="text-align: justify;">Then repeat the process with another cup of the icing sugar and repeat again with the last cup.</li>
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<li style="text-align: justify;">Add the vanilla extract and the heavy cream and beat on medium high speed until combined and to the desired consistency.</li>
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<li style="text-align: justify;">At this point you can divide the buttercream to the desired quantity and add the food colourings, however suits you.</li>
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<li style="text-align: justify;">To assemble the cake, spoon a little buttercream onto the cake board and place the first layer of cake on top. You may level the cake by cutting the top side. Spread a heap of orange frosting evenly on the cake and cover with the other cake. Spread another layer of the frosting on the sides and top of the cake. Don't be afraid to be generous here!! Fill a piping bag fitted with a nozzle with the purple buttercream frosting and let your creativity (hahaha!) speak for itself!!</li>
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<b>Notes:</b></div>
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<b>1. </b>You can substitute milk for yogurt. Make sure you whip it to a smooth consistency first.</div>
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<b>2.</b> I have tried using as many varieties of butter as I can to make buttercream, and the best that I have used to far is Lurpak. It yields a very creamy, almost white buttercream. Unfortunately Sik Yuen no longer seems to be selling that brand. If you know where I can find it, please leave me a comment/message! Thank you!</div>
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<b>3. </b>Usually, 3 Tbsp of Cream works perfectly for me. But do not hesitate to adjust to your desired consistency. If you wish for a more loose buttercream add more whipping cream and if you're up for a thicker consistency add less!</div>
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<b>4(i). </b>I usually let the stand mixer beat the butter for some 15 minutes. Yes as long as that! It works wonders for me. Otherwise, I beat it as long as I can for super fluffy butter.</div>
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<b>4(ii). </b>Using the paddle attachment is better than using the whisk attachment as it beats less air into the buttercream. You can otherwise work with your regular hand mixer! Get ready for a little wrist, bicep and tricep work out though.</div>
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Revahttp://www.blogger.com/profile/03454252100711327443noreply@blogger.com10tag:blogger.com,1999:blog-6437593915739949906.post-41325567630609612202014-09-08T22:44:00.000-07:002014-09-08T22:44:16.141-07:00Oven Baked Garlic Butter Mussels<div style="text-align: center;">
Seafood has been one of my very recent craze!</div>
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By recent I mean, maybe, some 3-4 years...If you had met me then, I would have been gutted at the sight of somebody eating seafood.</div>
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Well, gutted might be an overstatement here, but it's certainly, because I was a vegetarian at that time..</div>
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And now, like the mum would say... </div>
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"<i>there's no bigger carnivore than you</i>"..."<i>can't be!!</i>"</div>
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Well, I don't blame her, and agree to every single word, they've been rightly used!</div>
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Justice has been made!</div>
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HA!</div>
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But that wasn't everything! <i>No my dear!</i></div>
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She would even say;</div>
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"<i>How can you eat mussels? Or oysters?</i>"</div>
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<i>"What is it about them, that is so appetising to you? Huh?</i>"</div>
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And apparently oysters and mussels are men's food?</div>
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<i>Whaaaaaaaaaaaaaaaat?</i></div>
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<i>Yeah right....kill me!</i></div>
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Anyways! You've found the very essence of today's recipe!</div>
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Oven Baked Garlic Butter Mussels.</div>
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I was walking down the aisle of the fresh and cold section of Sik Yuen when I noticed that the <a href="http://www.talleys.co.nz/divisions/seafood/products/shell-fish/#greenshell-mussels">Talley's Greenshell Mussels</a> were selling for less than usual!</div>
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My hand reached out for a box before I knew!</div>
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And because I couldn't wait to cook something out of them..I decided to bake them with some garlic butter sitting on top!</div>
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That is the quickest and easiest yet delectably yummy thing you can do to seafood!</div>
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Even when they were in the oven I couldn't wait until when I would finally be able to dive into those shells, get the juicy flesh out of it and let the garlic butter taste linger on my taste buds!</div>
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Oh! Please allow me to give you the mum's feedback!!</div>
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"<i>It tastes yummy, very yummy indeed..the right ratio of garlic to butter, not too spicy and the coriander leaves add a subtle flavour too</i>"</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-sjF-qQUM7bM/VA6NDSsyQ4I/AAAAAAAAWY0/4wf2M0y2g1s/s1600/IMG_8938.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-sjF-qQUM7bM/VA6NDSsyQ4I/AAAAAAAAWY0/4wf2M0y2g1s/s1600/IMG_8938.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oven Baked Garlic Butter Mussels - Buttery, Garlicky, Slightly Spicy and are ready in 8 minutes!<br />Yes, it's the perfect quick starter!</td></tr>
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If you've never had mussels before I urge you to try...<i>please</i>...atleast once!</div>
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This recipe will make you fall in love with mussels!</div>
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<i>And</i>..</div>
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Mussels are very high in protein. Amongst all shellfish, they provide the most nutritional values.</div>
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They are specifically a rich source of vitamin B-12.</div>
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So if you're like me, and aren't a big fan of red meat, which provides the B-12 vitamin, you've got one healthy and yummy alternative - mussels!!!!</div>
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<b>Equipment:</b></div>
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<li>Oven</li>
<li>Kitchen Scale</li>
<li>Measuring spoons</li>
<li>Baking Sheet</li>
<li>Whisk (Optional)</li>
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<b>Ingredients:</b></div>
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<li>1 lb of Mussels, debearded (I've used <a href="http://www.talleys.co.nz/divisions/seafood/products/shell-fish/#greenshell-mussels">Talley's</a>, about 18)</li>
<li>2 Tbsp of Salted Butter</li>
<li>3 Garlic Cloves, chopped</li>
<li>Few drops of Lime Juice</li>
<li>1 Red Chilli, chopped (for garnish, optional)</li>
<li>Small handful of Coriander Leaves, chopped</li>
<li>Pepper, to taste</li>
<li>Cayenne Pepper, to sprinkle (optional)</li>
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<b>Method:</b></div>
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<li>Preheat oven to 220˚C. </li>
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<li>Arrange the mussels (raw side facing up) on a baking sheet.</li>
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<li>Combine the chopped garlic, the butter, lime juice and pepper together. </li>
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<li>Mix well until everything blends together and the butter is creamed. You might want to use a whisk for that.</li>
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<li>Drop a small dollop of the garlic butter onto the flesh.</li>
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<li>Sprinkle with a little cayenne pepper.</li>
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<li>Bake for 8 minutes.</li>
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<li>Remove from baking sheet, sprinkle with some chopped coriander and chilli and dive in right away!</li>
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Nothing could be easier, <i>n'est ce pas?</i></div>
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Enjoy!</div>
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Revahttp://www.blogger.com/profile/03454252100711327443noreply@blogger.com1tag:blogger.com,1999:blog-6437593915739949906.post-61062467244125021182014-09-01T02:38:00.000-07:002014-09-01T02:49:06.683-07:00Linguine Alfredo with Cajun Shrimp<div style="text-align: center;">
<b>Happy September Readers!!!!</b></div>
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I know right, time flies!! I, too, can't believe we're already in September, which means that my birthday is like a month away (yay!!! can't wait!!) and that my ACCA exams are nearing (Nay, huh!)</div>
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But.....</div>
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Before these!</div>
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There's a very special event..and that is my 2nd Blogversary!</div>
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I still do not realise I've been blogging for almost two years! </div>
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<i>Mon Dieu!</i></div>
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I really want to do something special on that occasion but have yet to think about any kicking plan, but rest assured it is <i>en cours with Le Monsieur!</i></div>
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Without any further delay, let's jump to the Recipe Of The Day - Linguine Alfredo with Cajun Shrimp!</div>
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I haven't always been a huge fan of pasta until recently!</div>
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Why?</div>
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Because in my books, pasta and shrimps are best friends! </div>
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It's like Heaven in the mouth.</div>
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Don't you smirk!!</div>
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I'm serious!</div>
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This recipe does not take longer than 30 minutes to make (even 30 minutes are an overstatement here!).</div>
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And for the meagre time that it takes to make this flavoursome pasta dish, you will never believe that it can be this big on zippy cajun relish!</div>
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To add to it, though my sister, S, absolutely rejoiced this dish, the only thing she complained about was the taste of the parmesan!</div>
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She perfectly hates cheese!! Just like the mother, S!</div>
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I guess it's because they have the same initials!</div>
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As I write this, I must tell you I've been going crazy about pizzas lately! And have made tons of them, (one with cajun shrimp too!!). </div>
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The two last ones were Margheritas, one with fresh mozzarella and the other had shredded mozzarella!</div>
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S, the sister, liked the one with the fresh mozzarella!</div>
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Surreal she is!</div>
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And that begins with an S too!!!</div>
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Happy Cooking!</div>
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<b>Equipment:</b><br />
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<li>Kitchen Scale</li>
<li>Measuring Spoons</li>
<li>Measuring Cups</li>
<li>Frying Pan</li>
<li>Pot</li>
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<b>Ingredients:</b><br />
<ul>
<li>250g of Linguine</li>
<li>500g of Shrimps, shelled and deveined</li>
<li>2 Tbsp of Butter</li>
<li>2½ to 3 Tbsp of <a href="http://www.easyyummycookery.com/2014/08/diy-cajun-spice-mix.html">Cajun Seasoning</a></li>
<li>1 Tsp of Crushed Garlic</li>
<li>1/4 Cup of Chicken Broth</li>
<li>3/4 Cup of Grated Parmesan</li>
<li>1 Cup of Heavy Cream</li>
<li>Spring Onions/Coriander, chopped, to Garnish</li>
<li>Salt, Pepper to taste</li>
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<b>Method:</b></div>
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<li style="text-align: justify;">Set a pot of salted boiling water over medium heat and cook the pasta according to packaging instructions until al dente. </li>
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<li style="text-align: justify;">Combine the shrimps and 2 tablespoons of the <a href="http://www.easyyummycookery.com/2014/08/diy-cajun-spice-mix.html">cajun seasoning</a> in a bowl and set aside.</li>
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<li style="text-align: justify;">Melt the butter in a frying pan, and add the crushed garlic. Let sauté for a few seconds.</li>
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<li style="text-align: justify;">Add the seasoned shrimps to the pan and allow to cook for 2-3 minutes or until shrimps turn pink.</li>
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<li style="text-align: justify;">Toss in the broth, heavy cream, the rest of the cajun seasoning and parmesan into the pan and allow to simmer on medium-low heat until thickened. This should take approximately 5-6 minutes.</li>
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<li style="text-align: justify;">Toss in the pasta in the alfredo sauce and garnish with chopped spring onions. </li>
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<b>Note:</b></div>
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<li>If you're like my sister, and detest cheese, you can always reduce the amount of parmesan to 1/2 Cup!</li>
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This is how you get the best of both worlds - Easy and Delish! </div>
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Hope you enjoyed this recipe! I look forward to your comments!</div>
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Love,</div>
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Reva</div>
Revahttp://www.blogger.com/profile/03454252100711327443noreply@blogger.com4tag:blogger.com,1999:blog-6437593915739949906.post-25225620167732628262014-08-22T21:57:00.000-07:002019-02-16T21:45:17.481-08:00Flan au Caramel [Mauritian Recipe]<div style="text-align: center;">
If you asked me to go back to 10-12 years ago and recollect which dessert my mom was an expert at, it would be the Flan au Caramel hands down!</div>
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On Sundays when she would ask me to get a heavy stone from the garden, I knew what was waiting for me! Or what I would eagerly be waiting for!</div>
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What? You ask me what is the stone for?</div>
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Good question!</div>
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At the time, she would cook the flan in a pressure cooker, and to seal the pan with the custard very tightly, when roast strings would fail, she would place a heavy stone on top of the lid!<br />
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She's brilliant! I know!</div>
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She made me fall in love with her Flan au Caramel!</div>
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Yes, I would wait until every second Sundays to be able to have the best bite of heaven!</div>
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Well, I maybe exaggerating on being crazy about a simple dessert like Flan, but would you believe me if I told you that last Sunday I made this, and had all of the 6 ramekins, all of them, by myself?</div>
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Yes I did!<br />
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I love flan this much! Especially this Flan au Caramel!!<br />
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I would be more than happy if you would try this out and share your experience with me!<br />
I await you readers!!</div>
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<b>Equipment:</b></div>
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<li>Measuring Cups</li>
<li>Measuring Spoons</li>
<li>Measuring Beaker</li>
<li>Small Saucepan</li>
<li>Blender (Optional) Or Whisk</li>
<li>Pressure Cooker or Bain Marie or Oven</li>
<li>6 Ramekins</li>
<li>Deep Baking Pan (if using oven)</li>
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<b>Ingredients:</b></div>
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<b>1. For the Caramel</b></div>
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<li style="text-align: justify;">1/3 Cup of Sugar</li>
<li style="text-align: justify;">2 Tbsp of Water</li>
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<b>2. For the Flan</b></div>
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<li style="text-align: justify;">500ml of Milk (See Note)</li>
<li style="text-align: justify;">1/4 Cup of Sugar</li>
<li style="text-align: justify;">1/2 Tsp of Custard Powder (Optional)</li>
<li style="text-align: justify;">3 Eggs</li>
<li style="text-align: justify;">1 Tsp of Vanilla Extract</li>
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<b>Method:</b></div>
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<li style="text-align: justify;">Have 6 ramekins ready on your counter.</li>
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<li style="text-align: justify;">Set a small saucepan on low heat and add the sugar and the water to make the caramel.</li>
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<li style="text-align: justify;">Do not stir the caramel, and please do not use any metal spoon!</li>
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<li style="text-align: justify;">Turn off the heat when the caramel turns deep golden in colour.</li>
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<li style="text-align: justify;">Carefully pour equal portions of the caramel into the ramekins.</li>
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<li style="text-align: justify;">Swirl the ramekin, to evenly coat the bottom with caramel. Let stand for 5 minutes. </li>
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<li style="text-align: justify;">Meanwhile prepare the flan. Preheat your oven to 150˚C / 302˚F</li>
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<li style="text-align: justify;">Combine the custard powder with a little milk. (Helps in better dissolution)</li>
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<li style="text-align: justify;">Mix well and then add the mixture to the rest of the milk.</li>
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<li style="text-align: justify;">Combine the milk mixture with all the other ingredients in a blender and give it a whizz.</li>
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<li style="text-align: justify;">Strain for air bubbles and equally divide the mixture into the ramekins.</li>
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<li style="text-align: justify;">Place the ramekins in a deep baking pan (a roast pan will do) and pour water up to 2/3 way of the ramekins.</li>
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<li style="text-align: justify;">Transfer the baking pan into the oven and bake for 60 minutes or until a knife inserted in the centre comes out clean.</li>
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<li style="text-align: justify;">Slowly and carefully remove the ramekins from the baking pan and allow to cool to room temperature before popping them in the refrigerator for atleast 2 hours.</li>
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Yesssss! It's as easy as that !</div>
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<b>Note:</b></div>
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<li>I use milk powder whenever a recipe calls for milk. So for this one, I made the milk thicker than usual. It gives the flan a richer milky consistency. If you're using liquid milk bought in cartons or gallons, and if you have milk powder (if you don't, go ask the neighbour!!!), I will suggest you add 1-2 Tablespoons to get a slightly thicker consistency.</li>
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<li>The traditional Mauritian flan is usually cooked in a bain marie or in the pressure cooker. The thing with these methods of cooking is that the water ends up boiling which causes the big holes around the flan. That is exactly why I prefer baking my flan. If you're not after an aesthetic look go ahead with the former methods.</li>
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Revahttp://www.blogger.com/profile/03454252100711327443noreply@blogger.com6tag:blogger.com,1999:blog-6437593915739949906.post-35563855875936177932014-08-21T00:27:00.000-07:002014-08-21T01:12:04.891-07:00Tamarind Juice<div style="text-align: center;">
I pay tribute to whoever discovered the tamarind tree!</div>
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I'm giving them a bow right now! </div>
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Seriously, tamarind drink is one of my very very favourite drink!</div>
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I am the kind of person who stays thooooousands of miles away from alcoholic and dairy drinks!</div>
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No offence to anyone here! It's just me!</div>
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I love fruit drinks! Any kind of fruits will do except for orange and pear!</div>
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LOL!</div>
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Don't get me wrong but they taste awful to my tastebuds!</div>
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They are pretty used to good stuffs you see!</div>
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Anyways! Tamarind drink is one of the easiest lips-macking fruit drink you can have a go at!</div>
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Shell the pulp, soak in water, discard the seeds, add sugar and some more water and you're done!</div>
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Could it be any easier?!</div>
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I have yet to tell you the best part!</div>
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There are tons of benefits you'll get from this drink, which you would never have thought of!</div>
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The most unbelievable one is that tamarind is a laxative!</div>
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Don't worry much, it's a mild one!! (You can shut your mouth now!!!!)</div>
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So, next time you're having a metabolism or stomach problem, you know what to do!</div>
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Since tamarinds are antioxidants they are good for your immune system and help fight against flu and cold! Fever too!!</div>
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Now the list of the benefits is not exhaustive but perhaps a tad bit too much for this blog post! You could check this <a href="http://www.naturalfoodbenefits.com/display.asp?CAT=1&ID=77">link</a> if you wish or simply google the benefits!</div>
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Coming back to the recipe of the day! </div>
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If you are craving for Tamarind juice (like I did !!), or if you have tamarinds at home (like I did !!) and are clueless of what to use them for (<i>not</i> like I was!!) or even if you don't want a tamarind drink right now, still, go make this refreshing, sweet and tangy tamarind drink! </div>
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It's okay you'll thank me later!</div>
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<b>Equipment:</b></div>
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<li style="text-align: justify;">Measuring Cups (Eyeball it if you want!!)</li>
<li style="text-align: justify;">Blender (Optional)</li>
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<b>Ingredients:</b></div>
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<li style="text-align: justify;">1 Cup of Tamarinds (shelled)</li>
<li style="text-align: justify;">4 Cups (1L) of Water</li>
<li style="text-align: justify;">3/4 to 1 Cup of Sugar</li>
<li style="text-align: justify;">1/2 Lime (Optional)</li>
<li style="text-align: justify;">Mint Sprigs (Optional)</li>
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<b>Method:</b></div>
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<li style="text-align: justify;">Throw the tamarinds in a bowl and add 1 cup of water. Let soak for 30 minutes. (I usually do 1 hour)</li>
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<li style="text-align: justify;">At the end of the resting time, mash the tamarind pulp using your fingers and get rid of the seeds and any fibre.</li>
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<li style="text-align: justify;">Add the sugar, juice of the half lime, and the 3 cups of water.</li>
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<li style="text-align: justify;">Mix thoroughly (in a blender), strain off and served chilled or with ice.</li>
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<b>Note:</b></div>
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<li style="text-align: justify;">To speed up the process, soak the tamarinds in hot water for 15 minutes.</li>
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<li style="text-align: justify;">You can blend the tamarind pulp to get a smooth paste and add it to the drink.</li>
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<li style="text-align: justify;">You can also cook the pulp with the rest of the 3 cups of water, the sugar and the lime juice. Allow it to cool and then serve with ice cubes! It is totally up to you. I have yet to try this out myself!!</li>
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<li style="text-align: justify;">If the drink is too sweet, add a little more lime juice or if too sour adjust the sweetness!</li>
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Revahttp://www.blogger.com/profile/03454252100711327443noreply@blogger.com3tag:blogger.com,1999:blog-6437593915739949906.post-72774186647459372292014-08-19T22:09:00.000-07:002014-08-19T22:09:01.697-07:00DIY Cajun Spice Mix<div style="text-align: center;">
Helloooooo wonderful readers!</div>
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It's been an awfully long while, hasn't it?</div>
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I hope you haven't badmouthed me much for all the time I have been absent!</div>
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I cherish you lots!</div>
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And I would really like to express my deep appreciation and say a big thank you for being regular, awe-inspiring readers and blog followers!</div>
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On my side, things over the past month have been quite hectic!</div>
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I got in and out of a job that wasn't meant for me! But have met amazing people over that brief time!</div>
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I second the quote that says people never forget how others made them feel!</div>
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It's unbelievable, is it not? How you can connect with random people in the space of no time!</div>
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To the team of Marquem Image, I'll always remember you!</div>
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And, and, and..............!</div>
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Guess what?!!</div>
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While leaving, I promised to bake a Forêt Noire on their names!</div>
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So you better be around the corner or you will miss out on yummy chocolate goodie!!</div>
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hiiihii, it's a chocolate threat!!</div>
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Today's recipe is about a spice mix called Cajun! Pronounced as K-June!</div>
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I've been hearing that word from a friend for a decade (I mean it!) until I decided to make it a recipe for myself!</div>
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I always say, why BUY when you can DIY!</div>
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Of course, if you prefer junkie, stale, over-processed food, go ahead for the store-bought ones!!!</div>
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I'm just teasing you!</div>
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I will totally understand your choice! It's yours!</div>
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The thing is I had already been using homemade cajun spice mix, when I found it on the small bottled spice shelf in Shoprite! (I'm an Intermart regular, don't blame me!)</div>
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This recipe is a very basic, easy, and quick one!</div>
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I totally recommend it, it goes well with seafood, chicken, pork, sausages, you name it!</div>
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You can always add other spices, like cumin powder, coriander powder, mustard seeds..the list is endless!</div>
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Have a go at it, and let me know your thoughts!</div>
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Yields ± 1/4 Cup of Cajun Spice Mix</div>
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<b>Equipment:</b><br />
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<ul>
<li>Measuring Spoons</li>
<li>Storing Jar</li>
</ul>
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<div>
<b>Ingredients:</b></div>
<div>
<ul>
<li>2 Tsp of Paprika</li>
<li>2 Tsp of Garlic Powder</li>
<li>1½ Tsp of Salt</li>
<li>1¼ Tsp of Dried Oregano</li>
<li>1¼ Tsp of Dried Thyme</li>
<li>1 Tsp of Cayenne Pepper</li>
<li>1 Tsp of Onion Powder</li>
<li>1 Tsp of Ground Black Pepper</li>
</ul>
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</div>
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<b>Method:</b></div>
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<ul>
<li>Combine everything together and store in an airtight jar!</li>
</ul>
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Voila! You're on the right path to yummy food!!</div>
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Revahttp://www.blogger.com/profile/03454252100711327443noreply@blogger.com0tag:blogger.com,1999:blog-6437593915739949906.post-74526981343172988372014-07-30T07:36:00.000-07:002014-07-30T07:42:52.472-07:00Mango Lassi<div style="text-align: center;">
Mango Lassi!</div>
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Even the name of it sounds Luscious right!</div>
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Lassi is actually a yoghurt-based Indian drink and is sometimes flavoured!</div>
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And yes, you've got it right, Mango Lassi is gaining more popularity than the usual, traditional, sweet Lassi, and it is my very favourite too!</div>
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Ah, I am literally having the taste of it in the back of my mouth!</div>
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Thick, Creamy, Sweet, with a Burst of Mango Flavours and a Hint of Cardamom - Can you wish for more?</div>
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The very first time I had Mango Lassi was from <a href="http://dosanchutny.co.uk/">Dosa N Chutny</a> and I cannot tell you enough how delicious it was. By far the best one I have ever had!</div>
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Even their dosas are the best ones I have ever savoured!</div>
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Let me also seize the opportunity to say why I made Mango Lassi yesterday!!</div>
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The thing is, on Monday - the day before making the Mango Lassi - I visited the Flacq Mall for the very first time (yeah I am pathetic, I know!!), and when my eyes caught sight of the 'Mumbai Chaat' wordings, I knew I had to have lunch there! </div>
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N-O Q-U-E-S-T-I-O-N-S A-T A-L-L!</div>
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So, I ordered 2 portions of Pani Puri's, a Mango Lassi and 1 Non-Veg Thali!</div>
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The Pani Puris were pre-made boxed ones found in Supermarkets, the Haldiram's brand if I am not mistaken! But it was good, it's store-bought right? The Mango Lassi was bland, I thought it was a Sweet Lassi and the Thali was beyond my expectation! I am not saying it was amazing-amazing, but for a foodcourt food, it was good!</div>
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Voila! That is why I had to make the Mango Lassi! To quench my Mango Lassi thirst!</div>
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Hope you enjoy it too!</div>
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PS: If you're wondering where I found mangoes at this time, well I didn't!</div>
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A shame I know, but well, frozen mangoes do the trick when you have pressing food craves!</div>
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You'll easily find them from Monoprix and Jumbo!</div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-rWKLK1iRn2Y/U9j-DKM5tcI/AAAAAAAAUL0/zQispC03NwE/s1600/IMG_8079.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-rWKLK1iRn2Y/U9j-DKM5tcI/AAAAAAAAUL0/zQispC03NwE/s1600/IMG_8079.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thick, Creamy, Sweet with a Burst of Mango Flavours and a Hint of Cardamom, this Mango Lassi is everything you want right now!</td></tr>
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<b><span class="Apple-style-span" style="font-weight: normal;"><b>Serves 2</b></span></b><br />
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<b>Equipment:</b></div>
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<ul>
<li>Blender</li>
<li>Measuring Spoon (Optional)</li>
<li>Measuring Cups (Optional)</li>
</ul>
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<div>
<b>Ingredients:</b></div>
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<ul>
<li>1 Cup of Mangoes, diced</li>
<li>1 Cup of Yoghurt</li>
<li>3 Tbsp of Honey</li>
<li>1/4 Tsp of Cardamom Powder</li>
<li>1/2 Tsp of Rose Water</li>
<li>Mint sprigs to garnish</li>
</ul>
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<b>Method:</b></div>
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<li>Purée the diced mangoes together with the honey first.</li>
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<li>Add all other ingredients except the mint leaves and blend until frothy.</li>
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<li>If the Lassi is too thick, you can dilute with crushed ice or milk, to desired consistency.</li>
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<li>Decorate with mint leaves and serve with ice or diced mangoes!</li>
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Easy Peasy right? Enjoy!</div>
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Revahttp://www.blogger.com/profile/03454252100711327443noreply@blogger.com3tag:blogger.com,1999:blog-6437593915739949906.post-55347327949133874802014-07-08T01:13:00.002-07:002014-07-08T09:41:25.112-07:00Génoise aux Fruits<div style="text-align: center;">
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I have taken much of a decade (so it feels like!) to write this post!</div>
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In all honesty, when I decided to bake <i>a</i> Génoise last week, it was intended for my bestie's grandma!</div>
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But when I told, <i>Le Monsieur</i>, A, that my sponge cake came out beautifully spongy and airy, he couldn't help but ask that I bake him one!</div>
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A big one for himself, you ask?</div>
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I bet, if he was not much of a healthy-food freak, and not much attentive to his round tummy (pretty sure you have your head tilted down looking at your tummy if you're reading this right now!), he would have had the cake all by himself!</div>
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So no, he actually shared with everybody at work, sparing not even half a bite for me!</div>
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You have it all figured out, it was that good!!</div>
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I haven't had the chance to ask him to describe the cake for me, or rather I did not bother at all when I looked at the photos - of the cake updates - he sent me!</div>
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You'll find them at the end of this post!</div>
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So, when your boyfriend's or girlfriend's, or friend's, mom's, dad's, whoever it is, birthday is around the corner, don't head to the bakery shop and buy them the usual Génoise we've all had since we were kids!</div>
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Instead, </div>
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Embark on a Cake-Baking Journey, and</div>
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Make this Easy, Homemade, Know-What-Is-In-There, Spongy, Airy and Heavenly Génoise Cake!</div>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-jA2jVbd2POM/U7ulGfoccLI/AAAAAAAATyQ/k02baGblPrU/s1600/IMG_7509.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-jA2jVbd2POM/U7ulGfoccLI/AAAAAAAATyQ/k02baGblPrU/s1600/IMG_7509.jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A Spongy and Airy Genoise Cake Smothered with Luscious Whipped Cream and topped with a Very Peachy Peach Layer, there are no better Lovers! </td></tr>
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Food that is Made with Love,</div>
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is always </div>
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Delightful and Rewarding!</div>
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<b>Equipment:</b></div>
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<ul>
<li style="text-align: left;">2 8' Round Cake Pans</li>
<li style="text-align: justify;">A Spatula</li>
<li style="text-align: justify;">Measuring Scale/Cups/Spoons</li>
<li style="text-align: justify;">Oven</li>
<li style="text-align: justify;">Cooking Spray (Optional)</li>
<li style="text-align: justify;">Pan</li>
<li style="text-align: justify;">Hand Mixer</li>
<li style="text-align: justify;">Cooling Rack</li>
</ul>
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<b>Ingredients:</b></div>
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<b>1. <u>For the Sponge</u></b></div>
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<ul>
<li style="text-align: justify;">125g of Flour, sifted</li>
<li style="text-align: justify;">125g of Sugar</li>
<li style="text-align: justify;">1/4 Cup (57g) of Butter, melted</li>
<li style="text-align: justify;">4 Eggs (at room temperature, See <b>Note 1</b>)</li>
<li style="text-align: justify;">1 Tsp of Vanilla Extract </li>
<li style="text-align: justify;">A generous sprinkle of Instant Dry Yeast (See <b>Note 2</b>)</li>
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<b>2. <u>For the Syrup</u> (See Note 3)</b></div>
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<ul>
<li style="text-align: justify;">3/4 Cup of Water</li>
<li style="text-align: justify;">1/4 Cup of Sugar</li>
<li style="text-align: justify;">1 Tsp of Vanilla Extract</li>
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<b>3. <u>For the Vanilla Cream</u></b></div>
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<ul>
<li style="text-align: justify;">1¾ Cups of Whipping Cream</li>
<li style="text-align: justify;">2 Tbsp of Icing Sugar (Sifted, See <b>Note 4</b>)</li>
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<b>4. <u>To Decorate</u></b></div>
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<ul>
<li style="text-align: justify;">1 Can of Peaches in Syrup, sliced</li>
<li style="text-align: justify;">Almond Flakes</li>
<li style="text-align: justify;">Glacées Cherries</li>
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<b>Method:</b></div>
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<ul>
<li style="text-align: justify;">Preheat oven to 180˚C and spray pans with cooking spray or grease with butter, line with parchment paper and then grease again.</li>
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<ul>
<li style="text-align: justify;">Combine flour and instant yeast in a bowl and set aside.</li>
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<ul>
<li style="text-align: justify;">Add vanilla extract to melted butter and set aside.</li>
</ul>
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<li style="text-align: justify;">Set a pan of simmering water on medium-low heat.</li>
</ul>
<ul>
<li style="text-align: justify;">Combine eggs and sugar in a <u>large</u> heatproof bowl and place it over the pan with the simmering water. Ensure that the base of the bowl doesn't touch the water.</li>
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<ul>
<li style="text-align: justify;">Using your hand mixer, beat the eggs with the sugar until fluffy, doubled in volume and looks pale yellow. (Almost whitish) - This should take about 9-11 minutes.</li>
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<li style="text-align: justify;">At this point, remove the bowl from the sauce pan and keep beating until the mixture has cooled.</li>
</ul>
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<li style="text-align: justify;">Using a spatula, carefully fold in the flour, pouring little by little at a time. You might want to do this in about 4-5 times. (See <b>Note 5</b>)</li>
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<ul>
<li style="text-align: justify;">Finally fold in the butter, making sure you do this step in the most delicate and quick way! You do not want to deflate the batter.</li>
</ul>
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<li style="text-align: justify;">Divide the batter in the two cake pans and bake for 15 minutes!</li>
</ul>
<ul>
<li style="text-align: justify;">Meanwhile, make the syrup by bringing water and sugar to a boil for 10-15 minutes.</li>
</ul>
<ul>
<li style="text-align: justify;">Bring off the heat and add the vanilla extract.</li>
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<li style="text-align: justify;">Let cool to room temperature.</li>
</ul>
<ul>
<li style="text-align: justify;">After baking, allow the cakes to cool upside down on a cooling rack.</li>
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<li style="text-align: justify;">Moisten the sponge cakes with enough syrup and set them aside.</li>
</ul>
<ul>
<li style="text-align: justify;">Using your hand or stand mixer (See <b>Note 6</b>) beat whipping cream until it starts just to thicken.</li>
</ul>
<ul>
<li style="text-align: justify;">Then add the icing sugar and vanilla extract and beat until thick with stiff peaks.</li>
</ul>
<ul>
<li style="text-align: justify;">Place your first sponge on a cake board or plate, whatever you choose to. A turntable is a winning ticket here!</li>
</ul>
<ul>
<li style="text-align: justify;">Spread with a fine and even layer of whipped cream and then place the other sponge cake on top.</li>
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<li style="text-align: justify;">Spread with another even layer of whipped cream.</li>
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<li style="text-align: justify;">Cover the sides of the cake and finally with almond flakes.</li>
</ul>
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<li style="text-align: justify;">Decorate the top layer with sliced peaches, you can add some glacées cherries if you wish!</li>
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Enjoy!</div>
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<b><u>Tips for Success:</u></b></div>
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<b>1.</b> Eggs at room temperature, beat and fluff better than cold eggs.</div>
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<b>2.</b> Genoise is a special kind of sponge cake and does not generally contain any leavening agent. However, I use it, as I find it makes the cake more light and airy. You can always skip the instant yeast.</div>
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<b>3.</b> You can omit making the syrup and use the one from the canned peaches. It's totally up to you!</div>
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<b>4.</b> You can omit the icing sugar as well when whipping the cream, but it acts as a stabilizer and will stop your whipped cream from melting off and stand longer.</div>
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<b>5.</b> Please, please, puh-lease, make sure you do fold in the flour as smooth as you can. If you just go about mixing it without gentle folding, you will end up with a deflated batter and probably end up with one cake instead of 2!</div>
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<b>6.</b> It is best if you chill the bowl and the beaters of your hand/stand mixer before beating the whipping cream.</div>
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<b>7.</b> A little extra trick is to place the bowl of the whipping cream in a cold bain marie and to beat until fluffy! It stands longer, I hear!</div>
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Here are the cake updates he sent me!</div>
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This is, soooo not fair! I know!<br />
But I guess, the pleasure of feeding is above everything else!</div>
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Revahttp://www.blogger.com/profile/03454252100711327443noreply@blogger.com7tag:blogger.com,1999:blog-6437593915739949906.post-61516565180352831562014-06-29T23:51:00.000-07:002014-06-29T23:58:49.596-07:00Tagliatelle with Shrimp in Thai Green Curry Sauce<div class="separator" style="clear: both; text-align: center;">
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It's been such a long while since the last time I made this dish that I am absolutely clueless as to where to begin writing this blog post!</div>
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What a lame line to start a blog post eh?!</div>
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Oh, bloggers, do you too have days like this?</div>
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Tell me about your <i>secrets, </i>what do you do to resolve such desolation!</div>
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Well, today's recipe is Tagliatelle with Shrimp in Thai Green Curry Sauce - a gorgeous fusion of Italian food with Thai flavours!</div>
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This dish has always been a crowd pleaser!</div>
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A-L-W-A-Y-S.</div>
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<i>Huh...Except </i>when it's about the mom! She passionately hates dairy!</div>
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<br /></div>
<div style="text-align: center;">
Even if this dish doesn't taste anything like coconut milk, at all!</div>
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Alright, alright, just a tiny little dot!?</div>
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A little one, eh!</div>
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Barely there.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
So, to all those of you who think coconut milk in Thai food is unbearably painful to the palate, you just found the Thai dish of your life!!</div>
<div style="text-align: center;">
Because this dish will leave you wanting more!</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Trust me!</div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-AOJ-uMDarHw/U7D0_I5FW3I/AAAAAAAAScw/YfZUOBd5BVA/s1600/IMG_5627.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-AOJ-uMDarHw/U7D0_I5FW3I/AAAAAAAAScw/YfZUOBd5BVA/s1600/IMG_5627.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tagliatelle with Shrimp in Thai Green Curry Sauce<br />
- A Tsunami of Flavours in the Mouth!</td></tr>
</tbody></table>
<b>Read Ahead!</b><br />
<a name='more'></a><br />
<b><br /></b>
<b>Equipment:</b><br />
<br />
<ul>
<li>Measuring Cups/Spoons</li>
<li>Kitchen Scale</li>
<li>Wok</li>
</ul>
<div>
<br /></div>
<div>
<b>Ingredient:</b></div>
<div>
<ul>
<li>150g of Tagliatelle</li>
<li>175g of Shrimp (around 30), shelled and deveined</li>
<li>3 Tsp of <a href="http://www.easyyummycookery.com/2014/06/thai-green-curry-paste.html">Thai Green Curry Paste</a> (See Note 1)</li>
<li>½ Tsp of Chilli Flakes</li>
<li>1/4 Cup of Chicken Stock</li>
<li>2 Tsp of Light Brown Sugar</li>
<li>2 Tsp of Fish Sauce</li>
<li>1 Tsp of Lime Juice</li>
<li>200ml of Coconut Milk</li>
<li>2 Tbsp of Oil</li>
<li>1 Red Chilli, cut crosswise</li>
<li>3 Scallions, chopped</li>
<li>Handful of Cilantro, chopped</li>
<li>Salt and Pepper to taste</li>
</ul>
</div>
<div>
<b><br /></b></div>
<div>
<b>Method:</b></div>
<div>
<ul>
<li>In a wok, heat 1 Tablespoon of Oil over medium-high heat until hot. Sauté the red chilli and the white parts of the scallions until just brown. Drain on a paper towel and set aside.</li>
</ul>
<ul>
<li>Combine shrimp with 2 Teaspoon of Thai green curry paste, chilli flakes and season with salt and pepper.</li>
</ul>
<ul>
<li>Cook in the remaining oil until pink, about 2-3 minutes.</li>
</ul>
<ul>
<li>In a pot of hot salted water, cook the tagliatelle until al dente.</li>
</ul>
<ul>
<li>Meanwhile, in the same wok, combine the 1 Teaspoon of Thai green curry paste, the coconut milk, fish sauce, lime juice, light brown sugar and the chicken stock. Let cook on medium-low heat, stirring occasionally, for some 3-5 minutes.</li>
</ul>
<ul>
<li>Toss in the shrimp and let cook for another minute.</li>
</ul>
<ul>
<li>Drain the tagliatelle in a colander.</li>
</ul>
<ul>
<li>At this point, you can either throw some pasta into a bowl and top with the shrimp, but personally I prefer throwing them all into the wok! (There's never any leftover!)</li>
</ul>
<ul>
<li>Garnish with cilantro, the sautéed chilli and white scallions.</li>
</ul>
<div>
<br /></div>
<div>
Enjoy!</div>
</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<b>Notes:</b></div>
<div>
<ol>
<li>I usually make my own <a href="http://www.easyyummycookery.com/2014/06/thai-green-curry-paste.html">Thai Green Curry Paste</a>, but recently I found them on Sik Yuen's 'Mexican Shelf'. You can easily buy the Green, Red and Yellow curry pastes from there!</li>
<li>If you think there will be leftovers, it would be best not to mix the sauce with the pasta, they might turn soggy and all sloppy!</li>
</ol>
</div>
Revahttp://www.blogger.com/profile/03454252100711327443noreply@blogger.com1tag:blogger.com,1999:blog-6437593915739949906.post-82173207838071405542014-06-29T23:50:00.000-07:002014-06-29T23:52:58.637-07:00Thai Green Curry Paste<div style="text-align: center;">
Thai dishes are very delicious, aren't they?</div>
<div style="text-align: center;">
And why not?</div>
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They have so many ingredients making up for each burst of flavour!</div>
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<br /></div>
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<br /></div>
<div style="text-align: center;">
Thai Green Curry Paste is one of the wonders that make Thai dishes so lipsmacking!</div>
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A while ago, you wouldn't find them in stores.</div>
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<br /></div>
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And so, I thought making the homemade version of it (despite blanchan and galangal not being available in stores, what a shame!), is not only fresher but healthier as well.</div>
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You know exactly what's going on in that blender!</div>
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Plus, you can adjust the taste to suit your tastebuds!</div>
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<br /></div>
<b></b><br />
<a name='more'></a><b><br /></b>
<b>Ingredients:</b><br />
<br />
<ul>
<li>5 Green Chilies</li>
<li>1 Medium Shallot</li>
<li>1 Tsp of Crushed Ginger</li>
<li>3 Garlic Cloves</li>
<li>Bunch of Coriander (add the roots, too)</li>
<li>2 Lemongrass Stalks</li>
<li>2 Limes (Juice of 1, zest of both)</li>
<li>1 Tbsp of Coriander Seeds</li>
<li>1 Tsp of Ground Cumin</li>
<li>1 Tsp of Black Peppercorns</li>
<li>1 Tsp of Fish Sauce</li>
<li>1 Tsp of Soy Sauce</li>
<li>3 Tbsp of Vegetable Oil.</li>
</ul>
<div>
<b>Method:</b></div>
<div>
<ul>
<li>Process everything in a blender.</li>
</ul>
<div>
<br /></div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-ycnS_4HMqCA/U7EIbN0_qHI/AAAAAAAASdA/dIP6xs8NEIQ/s1600/Photo+02-06-2014+17+21+17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ycnS_4HMqCA/U7EIbN0_qHI/AAAAAAAASdA/dIP6xs8NEIQ/s1600/Photo+02-06-2014+17+21+17.jpg" height="640" width="480" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<b>Note:</b></div>
<div>
<ul>
<li>Store in an airtight container for upto a week.</li>
</ul>
</div>
Revahttp://www.blogger.com/profile/03454252100711327443noreply@blogger.com0tag:blogger.com,1999:blog-6437593915739949906.post-60099475517821439532014-06-15T00:25:00.003-07:002014-06-15T03:42:47.997-07:00Rainbow Cake<div style="text-align: center;">
Cakes are definitely not my forte!</div>
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<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Or should I say cake decorating???!!!?</div>
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I try hard to not get on my nerves when cake decorating, but when my hands get messy, covered with frosting, argh, <i>run away everybody!!!!</i></div>
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<i><br /></i></div>
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But, can you really think about it all when you know that you are baking the cake for orphans and abandoned children?</div>
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<i>Children who have gone through extreme acts of cruelty and ruthless beatings.</i></div>
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<br /></div>
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<br /></div>
<div style="text-align: center;">
Last year the Dean of my Faculty organised a Christmas donation-outing to one of the many foster homes across the island!</div>
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The event was successful and rewarding from the achievement and happiness felt.</div>
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<br /></div>
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<br /></div>
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And so, as a last university activity, some friends decided to make it a must to visit and shower these little angels with unconditional love again!</div>
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Even if only a few of us were bound to make it to the foster home, many other classmates contributed to buy lunch, drinks, desserts and other stuffs like stationery! </div>
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<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
As a little extra, I wanted to bake a cake!!</div>
<div style="text-align: center;">
Children love sweet things, right? Children love colours, right?</div>
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<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
So why not a rainbow cake??</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-o5dUYAOyGpA/U50zXcf6TOI/AAAAAAAAR3A/l-HEZc4wGPU/s1600/IMG_6395.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-o5dUYAOyGpA/U50zXcf6TOI/AAAAAAAAR3A/l-HEZc4wGPU/s1600/IMG_6395.jpg" height="426" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">
<span class="Apple-style-span" style="font-size: x-small;">Vanilla flavoured Spongy Cake in Vibrant Rainbow Colours and to top it all off?</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">
<span class="Apple-style-span" style="font-size: x-small;">Vanilla Buttercream covered with Chocolate Funfettis!</span></div>
</td></tr>
</tbody></table>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
</div>
<a name='more'></a><br />
<br />
<div style="text-align: left;">
<b>Equipment:</b></div>
<div style="text-align: left;">
</div>
<ul>
<li>Measuring Cups / Spoons</li>
<li>6" Round Cake Pan (I use 2 at a time!)</li>
<li>Oven</li>
<li>Stand Mixer with K-Beater or Whisk</li>
<li>Cooking Spray (Optional, See Note 1)</li>
<li>6 Small Bowls each with a spoon of its own!</li>
<li>An Ice-Cream Scoop</li>
</ul>
<div>
<br /></div>
<div>
<b>Ingredients:</b></div>
<div>
<ul>
<li>2¼ Cups of All-Purpose Flour (Sifted)</li>
<li>1¼ Cups of Sugar </li>
<li><span class="Apple-style-span" style="font-size: large;">½</span> Cup of Butter, (at room temperature/softened and cut into chunks)</li>
<li>2 Eggs</li>
<li>3 Tsp of Baking Powder (Levelled and Sifted)</li>
<li><span class="Apple-style-span" style="font-size: large;">½ </span>Tsp of Salt</li>
<li>1 Tsp of Vanilla Extract</li>
<li>1 Cup of Milk</li>
<li>Food Colour; Red, Blue, Yellow Green. Optional (Orange and Purple, See Note 2)</li>
</ul>
<div>
<b>Frosting:</b></div>
<div>
<ul>
<li>Vanilla Buttercream</li>
<li>140g of Chocolate Sprinkles</li>
</ul>
</div>
<div>
<br /></div>
</div>
<div>
<b>Method:</b></div>
<div>
<ul>
<li style="text-align: justify;">Evenly spray the bottom and the sides of the 2 cake pans with cooking spray. Or alternatively grease and flour them. Preheat your oven to 180˚C. </li>
</ul>
<ul>
<li style="text-align: justify;">Have your 6 bowls, and their spoons and ice-cream scoop already lined up.</li>
</ul>
<ul>
<li style="text-align: justify;">In a bowl or the bowl of your stand mixer fitted with the paddle attachment/K-Beater, combine all the dry ingredients together - Flour, Sugar, Salt and Baking Powder.</li>
</ul>
<ul>
<li style="text-align: justify;">Setting your stand mixer on low speed or using a hand whisk, gently mix the ingredients together.</li>
</ul>
<ul>
<li style="text-align: justify;">Throw in the butter and mix until the mixture looks crumbly, <i>patience!</i></li>
</ul>
<ul>
<li style="text-align: justify;">Tip in the vanilla extract and the milk, mix until combined and the mixture loosens up.</li>
</ul>
<ul>
<li style="text-align: justify;">Finally add the eggs one at a time, whisk until thoroughly mixed!</li>
</ul>
<ul>
<li style="text-align: justify;">Now, using your ice-cream scoop, transfer one scoop of the batter in each of the bowl until all of the batter is used up.</li>
</ul>
<ul>
<li style="text-align: justify;">Add food colourings to your batter, red for one, blue, green and yellow. For orange combine red and yellow while for purple more red than blue.</li>
</ul>
<ul>
<li style="text-align: justify;">Using each bowl's spoon mix the batter and the food colouring evenly. <i>Be careful not to use the red spoon for the blue batter or any batter for that matter!</i></li>
</ul>
<ul>
<li style="text-align: justify;">Transfer the batter into the prepared baking pan and let cook for some 12-15 minutes or until a skewer inserted in the middle comes out clean. Repeat the process.</li>
</ul>
<ul>
<li style="text-align: justify;">Let the cakes cool on a cooling rack.</li>
</ul>
<ul>
<li style="text-align: justify;">To assemble the cake together, place the purple layer on the cake board first.</li>
</ul>
<ul>
<li style="text-align: justify;">Cover with an even but thin layer of vanilla buttercream, then place the blue cake and cover with frosting until you've assembled all the cake. </li>
</ul>
<ul>
<li style="text-align: justify;">Cover the sides with a thin layer of frosting and finally scoop the sprinkles using your hand and pat onto the sides first until covered evenly.</li>
</ul>
<div style="text-align: justify;">
<br /></div>
</div>
<div style="text-align: justify;">
Easy Peasy Rainbow Cake!!</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>Notes:</b></div>
<div style="text-align: justify;">
<ul>
<li>I find it more easy to spray a cake pan with cooking spray than greasing and flour. The cake comes out more easily too. I absolute recommend that you use one.</li>
</ul>
<ul>
<li>For the red, blue and green food colourings I used Moir's. Don't be afraid to use lots of them to get vibrant colours! While for yellow I used Wilton Lemon Yellow Gel Food Colouring. You can either buy the orange and purple gel food colours from Nuznai Trading in Beau Bassin or on Ebay, for a more vibrant and true purple colour!</li>
</ul>
</div>
Revahttp://www.blogger.com/profile/03454252100711327443noreply@blogger.com3tag:blogger.com,1999:blog-6437593915739949906.post-54592331335720381212014-06-06T22:54:00.001-07:002018-12-29T03:56:42.996-08:00Vegan Lemon Cake<div style="text-align: center;">
Uni days are gone, but the friendships remain!</div>
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<br /></div>
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<br /></div>
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Last Tuesday, the Bad Boys from my class had a Futsal match at uni and as a token of friendship, on the Eve, I decided to bake a small Lemon Cake!</div>
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<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Only that I was too tired then, and postponed the baking time for the morning!</div>
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And guess what, in the morning I realised I had no eggs at all! I already was late, had no recipe at all to follow and to top it off, no eggs!</div>
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<br /></div>
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<br /></div>
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What a dilemma!</div>
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<br /></div>
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So I came up with this recipe! A very, very easy recipe, but in the beginning honestly, I was doubtful of what it would turn out into!!! </div>
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Especially when I saw the batter had begun to fizz with the addition of the lemon juice!</div>
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<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
I was like asking myself... <i>Are you not onto a food poisoning mission!?</i></div>
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<i><br /></i></div>
<div style="text-align: center;">
<i><br /></i></div>
<div style="text-align: center;">
<i>Sigh!</i></div>
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<i><br /></i></div>
<div style="text-align: center;">
<i><br /></i></div>
<div style="text-align: center;">
Dug all the Chemistry notes in my head and realised what the reaction was about! And thanks to Google for confirming it with an equation...<i>duh!</i></div>
<div style="text-align: center;">
<i><br /></i></div>
<div style="text-align: center;">
<i><br /></i></div>
<div style="text-align: center;">
<i>However, my biggest sigh of relief was;</i></div>
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<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
At the end of the baking, .... a beautifully moist cake? <i>No no no</i>! When everybody appreciated the cake!</div>
<div style="text-align: center;">
It only seemed, then, that each and every ingredient was right in its place! </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-Eyw7nDmunNQ/U5KqgMW7zuI/AAAAAAAARIo/LLGzTXNVYkU/s1600/IMG_5839-Recovered.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://4.bp.blogspot.com/-Eyw7nDmunNQ/U5KqgMW7zuI/AAAAAAAARIo/LLGzTXNVYkU/s1600/IMG_5839-Recovered.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
You'll never believe how delicious this Vegan Lemon Cake is,</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
until you bake it and impress everybody!</div>
</td></tr>
</tbody></table>
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<br /></div>
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It came out deliciously moist, the lemon flavour would subtly pop in your mouth, it was rightly balanced!</div>
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<br /></div>
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<br /></div>
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<i>Giving myself a pat on the back right now! Well-deserved, Reva! Ha!</i></div>
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<i><br /></i></div>
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<br /></div>
<div style="text-align: center;">
You can pat your back too!!</div>
<div style="text-align: center;">
Get on your apron and head in the kitchen right now!</div>
<div style="text-align: center;">
Half an hour later, (bar the cooling time!) impress everybody!</div>
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<a name='more'></a><br />
<b><br /></b>
<b>Equipment:</b><br />
<ul>
<li>6-inch Round Baking Pan / Oven</li>
<li>Measuring Cups and Spoons</li>
<li>Hand Whisk</li>
<li>Cooling Rack</li>
</ul>
<b><br /></b>
<b>Ingredients:</b><br />
<ul>
<li>3/4 Cup of Cake Flour</li>
<li>1/4 Cup of Sugar</li>
<li>1/2 Cup of Lukewarm Water</li>
<li>Zest of 1 Lemon</li>
<li>3 Tbsp of Lemon Juice</li>
<li>3 Tbsp of Oil</li>
<li>1/2 Tsp of Cider Vinegar</li>
<li>1/2 Tsp of Baking Powder</li>
<li>1/2 Tsp of Baking Soda</li>
<li>1/2 Tsp of Vanilla Extract</li>
<li>Pinch of Salt</li>
</ul>
<div>
<br /></div>
<div>
<b>Method:</b></div>
<div>
<ul>
<li>Preheat oven to 180˚C. Grease and flour a 6-inch round cake pan.</li>
</ul>
<ul>
<li>In a bowl, sift all the dry ingredients - cake flour, sugar, baking soda, baking powder, salt and lemon zest, and give it a gentle mix. (You do not want a flour facial!!)</li>
</ul>
<ul>
<li>Add the lukewarm water to the dry ingredients, followed by the oil, the cider vinegar, the vanilla extract, and finally the lemon juice. Mix with a whisk but sure you do not over-mix the batter. (<b>See Notes 1 & 2</b>)</li>
</ul>
<ul>
<li>Pour the batter into the prepared cake pan. </li>
</ul>
<ul>
<li>Bake for 30 minutes (middle rack) or until a skewer inserted in the center comes out clean.</li>
</ul>
<ul>
<li>Remove from the oven, and cake pan let cool onto a cooling rack.</li>
</ul>
<div>
<br /></div>
</div>
<div>
<b>Notes:</b></div>
<div>
<ol>
<li>When you will add the lemon juice, the batter will start to fizz up. This happens because of the reaction between the lemon juice (citric acid) and the baking soda (salt). It is a totally safe reaction.</li>
<li>You will notice the batter is pretty loose. It is totally fine, just don't worry about it!</li>
</ol>
</div>
Revahttp://www.blogger.com/profile/03454252100711327443noreply@blogger.com13tag:blogger.com,1999:blog-6437593915739949906.post-89993925897498723162014-05-26T21:33:00.002-07:002014-05-26T21:58:46.740-07:00Passion Fruit Crème Brûlée<div class="separator" style="clear: both; text-align: center;">
<span class="Apple-style-span" style="color: #e06666; font-size: large;">Happy Mother's Day to all Mothers out there!</span></div>
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Yaaaayyyyyy!</div>
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As I write this post, I am finally freed from my Undergrad Student life!!</div>
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Honestly, if you ask me, three years ago, I was pretty much laid back, with no interest at all, to making my university life an amazing one to remember!</div>
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But new friends and new situations made this whole journey what it is today - one of the best days of my life! Truly!</div>
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Anyways, enough of the rambling speech! The recipe today is a Passion Fruit Crème Brûlée!</div>
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I don't have to go about telling how much I'm in love with Passion Fruit and Crème Brûlée on their own! Now think of them into one delicious concoction!</div>
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One word - Heaven! </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-CgxxDBsqP-I/U3x2COnTJCI/AAAAAAAAQrc/DUXFPNiF2Z8/s1600/IMG_0056B.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-CgxxDBsqP-I/U3x2COnTJCI/AAAAAAAAQrc/DUXFPNiF2Z8/s1600/IMG_0056B.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Passion Fruit Crème Brûlée; a Decadent Dessert to have in your Arsenal for any Occasion! </td></tr>
</tbody></table>
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<b>Equipment:</b></div>
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</div>
<ul>
<li>Measuring Cups</li>
<li>Measuring Spoons</li>
<li>Whisk/Hand Mixer</li>
<li>Blowtorch</li>
<li>5 Ramekins</li>
<li>(Deep) Baking Tray</li>
</ul>
<div>
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<div>
<b>Ingredients:</b></div>
<div>
<ul>
<li>1¼ Cups (1 Tin/290g) of Nestlé Dessert Cream</li>
<li>3/4 Cup of Heavy Cream</li>
<li>1/4 Cup to 1/4 Cup + 2 Tbsp of Caster Sugar (See <b>Note 1)</b></li>
<li>1/4 Cup of Passion Fruit Pulp (About 3-4 Passion Fruits)</li>
<li>5 Egg Yolks</li>
<li>Half a Vanilla Pod, beans scraped</li>
<li>2½ Tsp Demerara or Light Brown Sugar (for the Brûlée)</li>
</ul>
<div>
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<div>
<b>Method:</b></div>
<div>
<ul>
<li>Preheat oven to 130⁰C. Line a deep-enough baking tray with 5 ramekins and set aside.</li>
</ul>
<ul>
<li>In a pan, set on medium-low heat, bring Nestlé Dessert Cream, Heavy Cream, and scraped Vanilla beans, (add the pod too), to a slow boil. (<i>More of a simmer)</i></li>
</ul>
<ul>
<li>Meanwhile, combine caster sugar, and egg yolks in a bowl, and beat using a hand mixer/whisk until pale and doubled in volume.</li>
</ul>
<ul>
<li>Pour cream onto the beaten egg mixture and beat simultaneously so as not to cook the eggs.</li>
</ul>
<ul>
<li>Sift the mixture to remove any cooked eggs and the vanilla pod.</li>
</ul>
<ul>
<li>Toss in the passion fruit pulp and mix thoroughly.</li>
</ul>
<ul>
<li>Fill the ramekins with the custard 3/4 way. Add water to the tray upto 2/3 way of the ramekins.</li>
</ul>
<ul>
<li>Pop tray in the oven and let bake for 45-50 minutes or until the custard has set.</li>
</ul>
<ul>
<li>Remove ramekins from the oven and baking tray and allow to cool on cooling rack.</li>
</ul>
<ul>
<li>Refrigerate for atleast 4 hours or upto 24 hours.</li>
</ul>
<ul>
<li>Sprinkle about 1/2 Tsp of the Demerara or Light Brown Sugar on top of each custard and caramelise the sugar using a blowtorch!</li>
</ul>
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Easy Peasy, right? Enjoy!</div>
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<b>Notes:</b></div>
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<div>
<b>1. </b>The amount of sugar really depends on how sweet the passion fruit is. I initially used 1/4 Cup but eventually added the 2 Tbsp. So, maybe start with 1/4 Cup of Sugar and adjust the sweetness after adding the passion fruit to the custard.</div>
Revahttp://www.blogger.com/profile/03454252100711327443noreply@blogger.com4tag:blogger.com,1999:blog-6437593915739949906.post-44254262924040054022014-04-19T09:18:00.001-07:002014-04-19T09:41:59.518-07:00(Individual) Apple Crumble<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-_c0nLZRZDGE/U1KeHh2jUBI/AAAAAAAAQLI/iP1Uy0zALH8/s1600/IMG_3104.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-_c0nLZRZDGE/U1KeHh2jUBI/AAAAAAAAQLI/iP1Uy0zALH8/s1600/IMG_3104.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Easier Made than Said, this Apple Crumble is Sweet and Zesty with a Perfectly Golden Crumb!<br />
It is a winner everytime! No bargain!</td></tr>
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Stress is not exactly the mood that one likes to be in!</div>
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I have been mentioning lately, this year is particularly a stressful year for me! Academically-speaking! Submitting my thesis two weeks ago, *innocently* led me to cloud nine! You know that feeling of achievement when you know you've reached completion of a 12000 words thesis, especially for an awful scribbler like me!!!</div>
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It may have seemed like I was already on holidays! Helas, it isn't the time for it yet! (I envy you secondary-school students!!!) Assignments and class tests never get weary of us, students, do they!? Forcefully, I had to get down of my little cloud, and deal with a skyrocketed level of stress with the never ending sighs and complaints (friends who know me, exactly know how whining I can get!)!</div>
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The reason why I am troubling you with these whimpers - I'm not!!!!! - is because when I am stressed I have the stomach of a blue whale (that eats around 40 million krills a day!). And, to feed my huge no-zip stomach and as a stress relief, I wanted to eat an apple crumble. See the thing, stress brings eating disorder which seems right at the moment!</div>
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On a serious note, apple is indeed known to reduce stress level and prevents Alzheimer's disease!</div>
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Apple Crumble is a classic and one of the easiest desserts out there. Sweet, zesty, warm, with a golden crumb, this apple crumble is a winner everytime! No bargain! Just don't argue! </div>
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Eat this apple crumble on its own, or with a Crème Anglaise or Vanilla Ice cream, either way you cannot beat the heaven out of it!</div>
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Read on, to know how to please your tastebuds!</div>
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<b><i>Serves 3 Individual Ramekins</i></b></div>
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<b>Equipment:</b></div>
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<ul>
<li>Measuring Spoons</li>
<li>Saucepan</li>
<li>3 Ramekins</li>
<li>Oven</li>
</ul>
<div>
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<div>
<b>Ingredients:</b></div>
<div>
<b><br /></b></div>
<div>
<b>1. Apple Mix:</b></div>
<div>
<ul>
<li>2 Medium Apples, (cored, peeled and cut into even chunks)</li>
<li>Zest of half a Lemon (optional)</li>
<li>1 Tbsp (30g) of Sugar (adjust to sweetness of apples)</li>
<li>1 Tsp (5g) of Butter</li>
<li>Generous Pinch of Cinnamon</li>
<li>1/2 Tsp (2.5ml) of Vanilla Extract</li>
</ul>
<div>
<b>2. Crisp</b></div>
</div>
<div>
<ul>
<li>3 Tbsp (45g) of Butter (Chilled, and cut into cubes)</li>
<li>2 Tbsp (30g) of Muscovado Sugar (or use white if you prefer)</li>
<li>5 Tbsp (75g) of Flour</li>
<li>2 Tbsp (30g) of Oats</li>
<li>2 Tbsp (30g) of Chopped Nuts (Optional)</li>
<li>Pinch of Salt</li>
<li>Generous Pinch of Cinnamon</li>
<li>Generous Pinch of Nutmeg</li>
</ul>
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<b>Method:</b></div>
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<div>
<ul>
<li>Preheat oven to 200˚C.</li>
</ul>
<ul>
<li>Melt the butter in a saucepan at medium low heat.</li>
</ul>
<ul>
<li>Toss in the apple chunks, the sugar, the lemon zest, the cinnamon and the vanilla extract and let cook for 20 minutes or until soft, but <b>not</b> mushy.</li>
</ul>
<ul>
<li>Meanwhile, make the crumb. Combine the flour, the oats, cubes of butter in a bowl, the salt, the cinnamon and the nutmeg and rub with your fingertips until you get a coarse breadcrumb-like mixture.</li>
</ul>
<ul>
<li>To this mixture, add the sugar and the chopped nuts. Mix evenly.</li>
</ul>
<ul>
<li>Divide the softened apple chunks evenly into the ramekins and cover with equal portions of the crumbs.</li>
</ul>
<ul>
<li>Let bake for 20-25 minutes or until the crumble is golden brown and bubbling!</li>
</ul>
<ul>
<li>To enjoy this crumble at its best, drop a scoop of vanilla ice cream or drizzle some Crème Anglaise on top!</li>
</ul>
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</div>
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<a href="http://4.bp.blogspot.com/-lcxAs-PSg-Q/U1Ked_0xwKI/AAAAAAAAQLQ/VYPlP2Mh9bM/s1600/IMG_3129.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-lcxAs-PSg-Q/U1Ked_0xwKI/AAAAAAAAQLQ/VYPlP2Mh9bM/s1600/IMG_3129.jpg" /></a></div>
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<b>Note:</b></div>
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<ul>
<li>In the above photo, you will notice some orange-coloured peels, I actually had no lemon or orange at home, and substituted for a pinch of clementine zest!</li>
</ul>
<ul>
<li>The crumble mixture should be slightly moist, if it is too moist, just freeze it for some 10 minutes.</li>
</ul>
<ul>
<li>The Muscovado sugar will certainly add flavour to the crumble, but the downside is that it will be a little sandy. Feel free to use light brown sugar or golden caster sugar as alternatives.</li>
</ul>
<ul>
<li>If you do not want to make the crumb by hand, just toss everything in a food processor, and you'll be good to go!</li>
</ul>
<ul>
<li>I've left the skin of the apples on, it not only adds flavour but all the vitamins are present in the skin! So to add the little healthy kick, I left them on!</li>
</ul>
<ul>
<li>You can substitute 2 Tbsp of the All-Purpose Flour for Almond Flour to enhance the flavour and texture!</li>
</ul>
</div>
Revahttp://www.blogger.com/profile/03454252100711327443noreply@blogger.com6tag:blogger.com,1999:blog-6437593915739949906.post-53520011539957004292014-04-17T03:19:00.000-07:002014-04-20T04:17:55.774-07:00My First Ever Birthday Cake - A Vegan Chocolate Cake with a Chocolate Buttercream Frosting<div style="text-align: center;">
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<a href="http://4.bp.blogspot.com/-1xJErZgcBu0/U06n-U5o9xI/AAAAAAAAPp0/6wTqDnfKcTU/s1600/IMG_2922.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-1xJErZgcBu0/U06n-U5o9xI/AAAAAAAAPp0/6wTqDnfKcTU/s1600/IMG_2922.JPG" /></a></div>
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I would be lying if I said this birthday cake is my first ever!</div>
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But a little white lie is no harm eh!?</div>
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Actually, this is my second!</div>
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My first one doesn't get older than a few months, but lacked the perfect buttercream! It just wouldn't stay on the cake and had a too soft consistency! What a shame!</div>
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That is why I <i>tend</i> to say this one is my first ever!</div>
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I bet you are thousands out there who have tried making buttercream for the first time and yet have ended up with either lumpy or curdled buttercream!<br />
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Don't Despair my friends!</div>
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Today I am going to share with you a fuss-free and foolproof chocolate buttercream recipe!</div>
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I have to confess though, buttercream is a very sweet frosting, if you've never had it before and do not have a sweet tooth, you might reconsider your frosting options!</div>
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But but, this cake was definitely a crowd pleaser! I dare you to try it!</div>
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<b>Equipment:</b></div>
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</div>
<ul>
<li style="text-align: justify;">Stand Mixer with the Paddle attachment / Hand Mixer with Whisk attachment</li>
<li style="text-align: justify;">Measuring Cups / Spoons</li>
<li style="text-align: justify;">2 x 6" Round Cake Pan (feel free to use at worse an 8" pan)</li>
<li style="text-align: justify;">Oven</li>
<li style="text-align: justify;">Cooling Rack</li>
<li style="text-align: justify;">Piping Bag / Star or desired shape nozzle</li>
<li style="text-align: justify;">Cake Board</li>
<li style="text-align: justify;">Cake Stand / Turntable (Optional)</li>
</ul>
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<div>
<div style="text-align: justify;">
<b>Ingredients:</b></div>
</div>
<div>
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<b><br /></b></div>
</div>
<div>
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<div style="text-align: justify;">
<b>1. For the <a href="http://www.easyyummycookery.com/2013/03/eggless-chocolate-cake-with-lime-glaze.html">Cake</a> (2 layers): </b></div>
</div>
</div>
<div>
<ul style="font-weight: normal;">
<li style="text-align: justify;">1¼ Cups of All-Purpose Flour</li>
<li style="text-align: justify;">1/3 Cup Unsweetended Cocoa Powder</li>
<li style="text-align: justify;">1/2 Cup + 2 Tbsp of White Sugar</li>
<li style="text-align: justify;">1/3 Cup of Vegetable Oil</li>
<li style="text-align: justify;">1 Tsp of Vanilla Essence</li>
<li style="text-align: justify;">1 Tsp of Baking Soda</li>
<li style="text-align: justify;">1/2 Tsp of Salt</li>
<li style="text-align: justify;">1 Cup of Lukewarm Water</li>
<li style="text-align: justify;">1 Tsp of Cider Vinegar</li>
</ul>
<div style="text-align: justify;">
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<div style="font-weight: bold;">
<div style="text-align: justify;">
2. For the Chocolate Buttercream:</div>
</div>
</div>
<div>
<ul>
<li style="text-align: justify;">2 Sticks (227g) of Unsalted Butter (cubed, at room temperature)</li>
<li style="text-align: justify;">2½ Cups of Icing Sugar (Sifted)</li>
<li style="text-align: justify;">1/2 Cup of Cocoa Powder (Sifted)</li>
<li style="text-align: justify;">1 Tsp of Vanilla Extract</li>
<li style="text-align: justify;">3 Tbsp of Heavy Cream (or milk)</li>
</ul>
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<div style="text-align: justify;">
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</div>
<div>
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<b>Method:</b></div>
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</div>
</div>
<div>
<ul>
<li style="text-align: justify;"><b><span class="Apple-style-span" style="font-weight: normal;">Preheat oven to 175˚C/350˚F. Butter and flour pans.</span></b></li>
</ul>
<ul>
<li style="text-align: justify;"><b><span class="Apple-style-span" style="font-weight: normal;">Sift all the dry ingredients together in a bowl, that is, the flour, cocoa powder, sugar, baking soda and salt. Mix well.</span></b></li>
</ul>
<ul>
<li style="text-align: justify;">Throw in, the wet ingredients. Mix thoroughly to obtain a loose batter.</li>
</ul>
<ul>
<li style="text-align: justify;">Pour the batter equally into the prepared pans.</li>
</ul>
<ul>
<li style="text-align: justify;">Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.</li>
</ul>
<ul>
<li style="text-align: justify;">Let cool completely for 30 minutes on a cooling rack.</li>
</ul>
<ul>
<li style="text-align: justify;">Meanwhile prepare the buttercream by first beating the butter until creamed on medium speed using the flat / K beater / paddle attachment.</li>
</ul>
<ul>
<li style="text-align: justify;">Add the icing sugar in 3 times, beating on medium speed. You may reduce the speed to avoid an icing sugar facial!</li>
</ul>
<ul>
<li style="text-align: justify;">Add 2 tablespoons of the cocoa powder at a time, until combined.</li>
</ul>
<ul>
<li style="text-align: justify;">Finally add the heavy cream and the vanilla extract and beat on medium high speed until combined and thick in consistency.</li>
</ul>
<ul>
<li style="text-align: justify;">To assemble, you can cut the top side of the cake to level it, or you can just let the top side down and flat side up on a plate or cake stand. Use an offset spatula to spread an even layer of frosting. Now place the other cake on top of the frosting with the rounded side up. Cover the top and the sides of the cake with another layer of frosting. Be generous!!</li>
</ul>
<ul>
<li style="text-align: justify;">You can further decorate the cake with sprinkles, or coloured edible pearls or dragees!</li>
</ul>
<div>
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<div style="text-align: justify;">
<b>Buttercream Troubleshoot!</b></div>
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<b><br /></b></div>
<div style="text-align: justify;">
Before attempting to make buttercream, you should know that it is <b>vital</b> that:</div>
<br />
<ul>
<li style="text-align: justify;">the butter is at room temperature, that is softened. If you're in any hurry or forgot let the butter soften, use the paddle attachment of your beater and beat until soft.</li>
</ul>
<ul>
<li style="text-align: justify;">the icing sugar and cocoa powder are sifted thoroughly. If you skip this step, you will end up with a loose and lumpy buttercream.</li>
</ul>
<ul>
<li style="text-align: justify;">the heavy cream, is actually not necessary, if you wish. But it helps get the buttercream to the right consistency. So feel free to adjust the amount until you reach your desired consistency.</li>
</ul>
<div style="text-align: justify;">
<span class="Apple-style-span" style="font-weight: bold;"><b><br /></b></span></div>
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<span class="Apple-style-span" style="font-weight: bold;"><b>Soupy/Slippery Buttercream Fix:</b></span></div>
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<br /></div>
<div style="text-align: justify;">
Temperature is an important factor to consider when making buttercream! If the temperature in your kitchen is too warm, your buttercream might end up slippery or soupy. What you can first do is put some cold water in a bowl with ice cubes - making an ice bath - and then plunge the buttercream bowl into the ice bath and whisk until the icing gets smooth and firm.</div>
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If this doesn't work at first, refrigerate the buttercream for 30 minutes and then beat it again.</div>
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<h4>
<b>Curdled/Broken Buttercream Fix:</b></h4>
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If your buttercream appears to be broken or curdled like cottage cheese, the problem is once again to do with temperature! However, here it happens because the butter is too cold or its your cold kitchen! To fix a broken buttercream beat the icing on a higher speed for some minutes.</div>
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If this does not work, try plunging the buttercream bowl into a bowl with lukewarm water, <b>or</b> wrap a warm kitchen towel at the base of the buttercream bowl.</div>
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A third option is to use <u>melted chocolate</u> instead of the cocoa powder. For this recipe, you can use 100g of good quality chocolate. Melt the chocolate in a double boiler and allow to cool until it no longer feels warm to the touch. Fold in the melted chocolate, after beating the icing sugar with the butter, until well incorporated.<br />
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<h4>
Storing Excess Buttercream:</h4>
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You can store buttercream in a airtight container in the refrigerator for 3-5 days or in the freezer for upto 3 months. If freezing, bring to refrigerator a day before and beat again when ready to use. </div>
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<b>Voila! I give you no reason to not enjoy this delicious cake!</b><br />
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Do you know of any other ways to save a buttercream disaster? Drop them in the comments below!<br />
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Revahttp://www.blogger.com/profile/03454252100711327443noreply@blogger.com6tag:blogger.com,1999:blog-6437593915739949906.post-77016114817852166812014-04-03T04:25:00.000-07:002014-04-03T04:25:49.629-07:00Shahi Paneer<div style="text-align: center;">
I can't believe I've been two weeks away from you readers!</div>
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Two weeks have gone by so quickly, with my dissertation and all, that I barely had the time to even think about eating! Let alone cooking!</div>
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Totally sorry about that!</div>
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So, here I am today with an Indian recipe! You already know it, right?</div>
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Yes!</div>
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It's from my fasting days! (And guess what, I am in a new fasting period!)</div>
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Bet many of you can relate to me, eh!?</div>
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Shahi Paneer is an Indian classic - Shahi means Royal and Paneer is Cottage Cheese!</div>
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The name says it all, it's a Royal Paneer Dish!</div>
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The gravy is thick, smooth, spicy and creamy! Indeed rich enough that I always ask for more!!</div>
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It is best eaten with naan, roti and chapati!</div>
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But this dish is so flavoursome, that you can pair it with plain rice and still enjoy all the goodness!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-ZHPH_x8XM2w/Uz1DmAvrvHI/AAAAAAAAPTk/hjPFlR84Jcc/s1600/IMG_2454.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-ZHPH_x8XM2w/Uz1DmAvrvHI/AAAAAAAAPTk/hjPFlR84Jcc/s1600/IMG_2454.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Be a King or a Queen today and treat your family with this Royal Dish -<br />Shahi Paneer is an Exquisitely Rich, Creamy and Spicy gravy with Indian Cottage Cheese!</td></tr>
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Com'on be a King/Queen today!<br />
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<b>Equipment:</b></div>
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<li>Stove/Pan</li>
<li>Grinder</li>
<li>Measuring Spoons and Cups</li>
</ul>
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<b>Ingredients:</b></div>
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<ul>
<li>200g of Paneer, cubed</li>
<li>10 Cashew Nuts</li>
<li>2 Tbsp of Water</li>
<li>1 Tsp of Oil</li>
<li>1 Tbsp of Ghee</li>
<li>1/2 Tsp of Cumin Seeds</li>
<li>1 Bay Leaf</li>
<li>1 Tsp of Garlic Paste</li>
<li>1/4 Tsp of Ginger Paste</li>
<li>4 Tbsp (¼ Cup) of Tomato Purée</li>
<li>Pinch of salt, adjust to taste</li>
<li>1 Green Chili</li>
<li>2 Tsp of Coriander Powder</li>
<li>Pinch of Asafoetida (Hing)</li>
<li>1/2 Tsp of Paprika</li>
<li>1/2 Tsp of Turmeric Powder</li>
<li>1/4 Tsp of Cayenne Pepper/ Red Chilli Powder</li>
<li>1 Small Tin of Nestlé Cream</li>
<li>1/2 Cup of Water</li>
<li>3/4 Tsp of Garam Masala</li>
<li>1/2 Tsp of Sugar (Optional)</li>
<li>Chopped Coriander to Garnish</li>
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<b>Method:</b></div>
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<li>Place the cashew nuts with the 2 Tbsp of water, in a grinder and process until a smooth paste is obtained. Set aside.</li>
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<li>Toss in the oil and ghee in a pan set over medium heat.</li>
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<li>When the oil is hot, add in the cumin seeds and bay leaf. Let cook until cumin seeds are fragrant and sizzle.</li>
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<li>Add in the tomato purée, the garlic paste, ginger paste, green chilli and salt. Give it a quick mix and let cook until the tomato purée releases the oil.</li>
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<li>Now, add the coriander powder, asafoetida, paprika, turmeric powder and the cayenne pepper. Combine well and let cook for 1-2 minutes.</li>
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<li>At this point, throw in the cashew nut paste, the Nestlé Cream and the sugar. Stir to combine. Cook for a few minutes.</li>
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<li>Then add the water, allow the mixture to simmer for some 5 minutes until it slightly thickens.</li>
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<li>Finally toss in the garam masala, and the cubed paneer. Mix well to coat the paneer cubes evenly and let cook just 1 or 2 minutes.</li>
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<li>Sprinkle with the chopped cilantro and serve with warm rice or naan!</li>
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Time to enjoy your Royal Treat!</div>
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<b>Tips for Success!!</b></div>
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<li>I've used ready-made paneer cubes, which were already fried, so if you are using homemade paneer, make sure you gently pan-fry them.</li>
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<li>I've tried making Shahi Paneer for like, a decade now (what a joke!), no seriously, I've come to the conclusion that more than 10 cashew nuts, give the gravy a 'too-nutty' taste. So, 10 is just fine.</li>
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<li>You can use any cream, but I've gotten into the habit of using Nestlé Cream<b> </b>and it works wonders in my Indian dishes.</li>
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<li>Always add garam masala as the last ingredient in your gravies.</li>
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<li>You can add a a few drops, 2-3, of lemon juice in the gravy, when it's done cooking. It helps in better food digestion!!</li>
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<li>You can use tomatoes instead of the tomato purée, about 2 medium tomatoes.</li>
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<li>The sugar is there to complement for the acidity of the tomatoes, so feel free to adjust to your taste.</li>
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Revahttp://www.blogger.com/profile/03454252100711327443noreply@blogger.com14tag:blogger.com,1999:blog-6437593915739949906.post-46132917109333874862014-03-19T04:23:00.000-07:002014-03-19T04:23:48.039-07:00Grilled Zucchini and Eggplant Pizza<div style="text-align: center;">
Here's to another vegetarian/vegan recipe from my fasting days!</div>
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A Grilled Zucchini and Eggplant Pizza!!</div>
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The only screaming note, that rushed through my mind when I first made this pizza was, "Fasting doesn't have to be boring!!"</div>
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Indeed, this Grilled Zucchini and Eggplant Pizza, though sounds boring, having no flesh (Ha!), and with nothing about it saying hot and spicy, very much unlike my <a href="http://www.easyyummycookery.com/2014/02/chicken-tikka-masala-pizza.html">Chicken Tikka Masala Pizza</a>, is definitely a winner in my kitchen!</div>
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Spoiler: If you are a heat and spice lover, then you are not going to like this! (I am being honest!!)</div>
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'Coz this Pizza is a perfect treat for your summer days mostly, when you would rather crave for light, easy-to-eat and low-cal meals! </div>
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But hey!</div>
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There's no reason why you cannot try this during winter days!</div>
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Mauritius' winter is no real winter so!!</div>
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I really hope you enjoy this recipe!</div>
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Have fun with Pizza-Making!</div>
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<b>Equipment:</b></div>
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<b>Ingredients:</b></div>
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<b>1. For the Pizza Dough:</b></div>
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<li>1 Cup All-Purpose Flour</li>
<li>1/2 Tsp of Instant Yeast</li>
<li>1/4 Tsp of Chopped Rosemary</li>
<li>1 Tsp of Crushed Garlic</li>
<li>1 Tsp of Olive Oil</li>
<li>A little less than 1/3 Cup of lukewarm water</li>
<li>Pinch of Dried Thyme</li>
<li>1/4 Tsp of Salt/Pepper</li>
<li>Generous Pinch of Sugar</li>
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<b>2. For the Tomato Sauce:</b></div>
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<li>2 Tbsp of Tomato Purée</li>
<li>1/4 Tsp of Crushed Garlic</li>
<li>Pinch of Oregano</li>
<li>Salt and Pepper, to taste</li>
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<b>3. For the Topping:</b></div>
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<li>1/2 Cup of Zucchini, Sliced 1/4" Thick</li>
<li>1 Small Eggplant, Sliced 1/4" Thick</li>
<li>7-8 Cherry Tomatoes, Halved</li>
<li>1/4 Tsp of Cayenne Pepper</li>
<li>2 Tsp of Olive Oil</li>
<li>Salt and Pepper, to taste</li>
<li>1/2 Cup Mozzarella, Shredded</li>
<li>1 Tbsp of Parmesan, Grated</li>
<li>1/2 Tsp of Herbes de Provence</li>
<li>Few Basil Leaves, to garnish</li>
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<b>Method:</b></div>
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<ul>
<li>Start by making the pizza dough. Combine all the ingredients together and knead for some 10-15 minutes until smooth and elastic. </li>
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<li>Transfer the dough into an oiled bowl and let rest for 1 hour. </li>
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<li>Meanwhile, heat a grill pan on medium heat. </li>
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<li>In a bowl, combine the, zucchini, eggplant, cherry tomatoes, olive oil, salt, pepper and cayenne pepper. Mix well to coat with oil evenly.</li>
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<li>Arrange the zucchini and eggplant slices on the grill and let cook until tender and slightly golden brown.</li>
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<li>Transfer to a plate.</li>
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<li>Prepare the tomato sauce by combining all the ingredient together and set aside.</li>
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<li>At the end of the 1 hour, preheat oven to 180˚C.</li>
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<li> Dust a work surface with flour. Punch the dough down and knead for a few minutes.</li>
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<li>Transfer the dough onto a 9" parchment paper (lightly floured) and roll into a 9"inch circle.</li>
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<li>Using the back of a spoon, spread the tomato sauce onto the pizza dough.</li>
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<li>Bake the dough for 5 minutes, turn the dough 180˚ and let bake for another 2-3 minutes.</li>
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<li>Remove the pizza dough from the oven and arrange the grilled zucchini and eggplant sliced. Sprinkle with mozzarella and dried herbes de provence.</li>
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<li>Bake for another 10 minutes or until mozzarella is melted.</li>
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<li>Best served warm drizzled with spicy pizza oil!</li>
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Revahttp://www.blogger.com/profile/03454252100711327443noreply@blogger.com11tag:blogger.com,1999:blog-6437593915739949906.post-84894258207712270352014-03-15T11:17:00.000-07:002014-03-15T23:25:07.543-07:00Eggplant Tikka Masala<div style="text-align: center;">
Heat is definitely not a turn-off at mine! Oh yes, Spicy and Hot Indian food are so flavoursome, incredibly easy and delicious that I wouldn't mine having them everyday!!</div>
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Ever since my <a href="http://www.easyyummycookery.com/2014/02/chicken-tikka-masala-pizza.html">Chicken Tikka Masala Pizza</a> has been a yummy hit in many kitchen, in my very own to begin with, and because I have just recently become a big fan of spicy food, I have tried to come up with an Eggplant Tikka Masala recipe!</div>
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While Chicken Tikka Masala is a very popular Indian dish, I am not too sure if there exist anything like Eggplant Tikka Masala! But I can assure you that, whether you are fasting or not, or even if you are not a fan of eggplant, you'll drool over this dish! </div>
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I promise! </div>
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So, if you have eggplants at home and have no clue of what to do with it, you are right where you should be!</div>
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Happy Cooking!!</div>
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<b>Equipment:</b></div>
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<li>Stove/Pan</li>
<li>Refrigerator</li>
<li>Measuring Spoons</li>
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<b>Ingredients:</b></div>
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<b>For the Marinade:</b></div>
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<ul>
<li>125g of Eggplants, sliced 1/4" thick strips</li>
<li>3 Tbsp of Cream (Substitute: Yoghurt)</li>
<li>1/4 Tsp of Crushed Garlic</li>
<li>1/4 Tsp of Cayenne Pepper</li>
<li>1/4 Tsp of Paprika</li>
<li>1/4 Tsp of Cumin Powder</li>
<li>1/4 Tsp of Garam Masala</li>
<li>1/4 Tsp of Coriander Powder</li>
<li>Dash of Cinnamon</li>
<li>Dash of Clove</li>
<li>Dash of Ginger Powder</li>
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<b>For the Eggplant Tikka Masala</b></div>
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<ul>
<li>4 Tsp of Ghee (2 x 2 Tsp of Ghee)</li>
<li>1/2 Tsp of Cumin Seeds</li>
<li>1 Small Onion, chopped</li>
<li>2 Garlic Clove, finely chopped</li>
<li>1 Chilli, Chopped</li>
<li>1/4 Cup of Water</li>
<li>1 Tomato, chopped</li>
<li>3 Tbsp of Tomato Purée</li>
<li>1/4 Tsp of Coriander Powder</li>
<li>1/4 Tsp of Garam Masala</li>
<li>Chopped Coriander to Garnish</li>
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<b>Method:</b></div>
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<ul>
<li>Combine all of the marinade ingredients and let refrigerate for atleast 2 hours.</li>
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<ul>
<li>Heat 2 Tsp of ghee in a pan, and toss in the marinated eggplant and let cook for 15-20 minutes or until cooked through. Reserve.</li>
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<li>Heat the other 2 Tsp of ghee in another pan. Add the cumin seeds and let sizzle.</li>
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<li>Add in the chopped onions. cook until translucent and add in the chopped garlic, chopped chilli, chopped tomatoes and tomato purée. Cook for some 5 minutes or until the chopped tomatoes have softened.</li>
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<li>Now, add the water and cook for another 5 minutes or until the sauce slightly thickens.</li>
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<li>Toss the coriander powder, garam masala and cooked eggplants in the tikka sauce and let cook for another 2 minutes!</li>
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<li>Serve warm with plain rice or naan!</li>
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Enjoy!</div>
Revahttp://www.blogger.com/profile/03454252100711327443noreply@blogger.com17tag:blogger.com,1999:blog-6437593915739949906.post-84194900506034311902014-03-11T04:12:00.002-07:002014-03-11T06:07:36.012-07:00Healthy Vegan Spiced Zucchini Banana Bread<div style="text-align: center;">
Oh Readers, you have been reading my Eggless recipes for a while now!</div>
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And today is no exception!</div>
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You will not believe how behind I am with recipe posts! Seriously, for one I was fasting and cooking many many eggless dishes, and I have so many recipes written here and there and for two, my dissertation is kicking me hard!!</div>
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But I am trying to write, various different recipes as often as I can! </div>
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Food Blogging has brought me to a whole new level next to food and kitchenwares!</div>
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Whenever I see food, I almost immediately picture a plated-cooked version of it in my head! Same goes for the kitchenwares, I get clear visions of what I want in them or where I want them! Like I know exactly what I want <i>from</i> them! </div>
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And today's recipe is one of those recipes inspired from looking at the ingredients! I had half a huge Zucchini at home, and it was there in the refrigerator, looking desperate to be consumed like the other half! To add to that, some bananas, a few more days and they'ld have made way to the bin!</div>
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<tr><td class="tr-caption" style="text-align: center;">A Lightly Spiced, Vegan and Healthy Zucchini Banana Bread that will amaze your Tastebuds!</td></tr>
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As I am a big fan of banana bread, I wanted to combine the zucchini and banana into a bread! The thing, though, was that I was fasting! So it had to be an eggless bread! Having now mastered what needs and needs not be added for a great eggless/vegan bake, I did just that, and the result was amazing, but a little sweet, read on why!!</div>
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All-in-all, it is a yummy, lightly spiced go-to bread whether you are fasting or not!</div>
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And if you are wanting healthy, just substitute all-purpose flour for whole wheat, you'll be good!!</div>
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Happy Bread-Making!</div>
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<b>Equipment:</b></div>
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<li>A 26x30 cm baking pan (a smaller one would do better!)</li>
<li>Oven</li>
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<b>Ingredients:</b></div>
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<li>1 Cup Grated Zucchini</li>
<li>2 Bananas, Mashed (spotty bananas are preferable)</li>
<li>1/3 Cup of Applesauce (See Note 1)</li>
<li>1/2 Cup of Light Brown Sugar (See Note 2)</li>
<li>1½ Cup of All-Purpose Flour (See Note 3)</li>
<li>1/2 Tsp of Nutmeg (See Note 4)</li>
<li>1/2 Tsp of Cinnamon (See Note 4)</li>
<li>1/2 Tsp of Baking Soda</li>
<li>1/2 Tsp of Baking Powder</li>
<li>1/2 Tsp of Salt</li>
<li>1 Tsp of Vanilla Extract</li>
<li>Upto 1 Cup of Raisins or Chopped Walnuts (Optional)</li>
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<b>Method:</b></div>
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<li>Preheat oven to 175˚C. Grease and flour baking pan, and set aside.</li>
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<li>Combine all the dry ingredients together but keep out the sugar - flour, nutmeg, cinnamon, baking soda, baking powder and salt. </li>
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<li>Combine the applesauce, grated zucchini, mashed bananas, sugar and vanilla extract together.</li>
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<li>Toss the wet mixture into the combined dry ingredients. Mix very well.</li>
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<li>Now throw in any raisins and walnuts!</li>
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<li>Pour mixture in pan and let bake for 50-60 minutes or until a skewer inserted in the middle comes out clean!</li>
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Enjoy this delicious bread!</div>
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<b>Notes:</b></div>
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1. Applesauce provides for moist breads. You can buy from stores or substitute it for oil or you can make your own applesauce, using 2 medium-small peeled apples cut into chunks, 1/4 tsp of cinnamon, 1/2 cup of water and 2 tbsp of sugar. Let cook for 15-20 minutes. And purée using a fork.</div>
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2. I used homemade applesauce which made my bread a little bit sweet, so if you're using applesauce too, use 1/3 cup of sugar, or adjust and if you are using oil use 1/2 cup of sugar.</div>
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3. For a Healthier version of this Vegan Zucchini Banana Bread use wholewheat flour!</div>
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4. If you don't even want the bread to be lightly spiced, reduce the cinnamon and nutmeg by half!</div>
Revahttp://www.blogger.com/profile/03454252100711327443noreply@blogger.com10tag:blogger.com,1999:blog-6437593915739949906.post-43526175141577235562014-03-08T23:54:00.001-08:002014-03-11T03:11:14.177-07:00Palak Paneer - Cottage Cheese in a Spinach Gravy<div style="text-align: center;">
"You used to be a vegetarian and now you're the biggest Carnivore on Earth!!"<br />
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<b><span class="Apple-style-span" style="font-weight: normal;">That is one of the funniest remarks I constantly hear from my Mum!!</span></b></div>
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<b><span class="Apple-style-span" style="font-weight: normal;">Fairly enough, I used to be a strict, ehm ehemmm sort of strict, vegetarian but then one of my amazing Sister-in-Laws, when I first met her, pushed me until I would try her own, and absolutely delicious seafood dishes!</span></b></div>
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I would never consume seafood! Ever!</div>
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<b><span class="Apple-style-span" style="font-weight: normal;">She's such an amazing cook that</span></b> I couldn't resist going back to being an Omnivore, not a Carnivore as my Mum claims!! <b><span class="Apple-style-span" style="font-weight: normal;">Actually both of my Sister-In-Laws are amazing Cooks!</span></b></div>
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They, too, inspire me a lot to cook!</div>
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When I was a vegetarian and living in London, I would eat in Indian Restaurants very often! Veggie Patties from Subway had gotten too dull!</div>
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And Paneer was something new to me because the Head of the Family - Mum - doesn't like anything dairy, except for her Chai, <i>Tea</i>. I had never consumed it before, and feasting on a Palak or Shahi Paneer in authentic Indian restaurants was heavenly!</div>
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<tr><td class="tr-caption" style="text-align: center;">Palak Paneer (Spinach and Cottage Cheese Curry); a tasty and flavourful Indian Dish!<br />
Not as Complicated as you think! And it is Healthy too!!</td></tr>
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Palak means Spinach and Paneer is Cottage Cheese! I used to make my own <a href="http://www.easyyummycookery.com/2013/01/paneer.html">Paneer</a> but now due to time constraint I have to make do with store-bought Paneer.</div>
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My other Sister-in-Law recommended Nanak's Paneer and they work wonders. I have no complaints so far. And I usually buy the fried one, it saves me the time of frying them!</div>
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Palak Paneer, though it looks sophisticated, is a very easy Indian dish to make and you will absolutely love it! It pairs well with <a href="http://www.easyyummycookery.com/2013/01/garlic-naan-on-stove.html">Garlic Naans</a> or plain rice whichever way you like it! </div>
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Happy Cooking!</div>
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<b>Equipment:</b><br />
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<li>Blender</li>
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<li>Kitchen Scale</li>
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<b>Ingredients:</b><br />
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<li>200g of Paneer Cubes (plain or fried, I personally used fried)</li>
<li>2 Cups of Spinach Leaves (tightly packed, cleaned)</li>
<li>1 Tbsp of Ghee</li>
<li>1/2 Tsp of Cumin Seeds</li>
<li>1 Tbsp of Crushed Garlic</li>
<li>1/4 Tsp Turmeric Powder</li>
<li>1/4 Tsp Crushed Red Chilli</li>
<li>1 Green Chilli</li>
<li>1 Medium Onion (I used small, not a big fan of '<i>cooked</i>' onion)</li>
<li>2 Tbsp of Tomato Purée (Optional)</li>
<li>1 Tsp of Garam Masala</li>
<li>1 Tsp of Coriander Powder</li>
<li>1 Tbsp of Cream</li>
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<b>For Blanching:</b></div>
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<li>3 Cups of Water</li>
<li>Bowl with Cold Water</li>
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<b>Method:</b></div>
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<li>In a pan, bring water to a boil, then toss in the spinach leaves. Water should barely cover the leaves.</li>
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<li>Let cook for 3-4 minutes. You will notice the leaves will become a bright green colour. Turn off heat.</li>
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<li>Drain spinach leaves and throw them into the bowl with cold water. (This will stop the cooking process, - the whole process is called Blanching)</li>
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<li>Drain the spinach leaves, using a colander and toss them together with the green chilli in the blender.</li>
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<li>Blend until smooth. Set aside.</li>
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<li>Heat ghee in a pan set on medium low heat, and add the cumin seeds. Let them sizzle.</li>
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<li>Add the onions and let saute until translucent, add the crushed garlic, tomato purée (if using) turmeric powder, crushed chilli, and the coriander powder. Let cook until oil starts oozing out, takes a few minutes.</li>
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<li>Now add the spinach purée and stir to mix and let cook for some 5 minutes.</li>
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<li>Add the cream and the garam masala.</li>
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<li>Toss in the Paneer cubes let cook for 2-3 minutes.</li>
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Voila! You are done, serve with steaming rice or Garlic Naans!</div>
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<b>Notes:</b></div>
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<li>If you want the very bright green-coloured spinach gravy, omit the tomato puree.</li>
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<li>If you find the gravy to be too thick, add a few tablespoons of water to adjust the consistency.</li>
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Revahttp://www.blogger.com/profile/03454252100711327443noreply@blogger.com12tag:blogger.com,1999:blog-6437593915739949906.post-45408990065685307252014-03-06T00:59:00.002-08:002014-03-09T07:38:49.200-07:00Healthy Cereal Yoghurt Berry Smoothie<div style="text-align: center;">
If you have read my previous post - <a href="http://www.easyyummycookery.com/2014/03/easy-eggless-chocolate-chips-waffle.html">Easy Eggless Chocolate Chips Waffle</a> - you must have come across me mentioning that I am going down the road where I am trying to pamper myself for breakfast!</div>
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But that also means that I have to cajole myself with something quick and yet delicious because of my hectic mornings!<br />
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So, today's recipe is a very easy, quick, but healthy smoothie! The best part of it is that you can get the best of both worlds: lip-smacking and yet healthy!!<br />
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I want to mention that <u>Fresh</u> Berries are quite pricey in Mauritius! Sik Yuen has just increased its price (relative to Berries of course!!) which is beyond me really!! I haven't checked at Intermart yet which seems to offer Berries at Rs 50 less than the price at Sik Yuen.<br />
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Anyways for this recipe you can buy Frozen Berries from Monoprix or Jumbo, but Jumbo has a better offer! Rs 200 (approximated) for packet (600g) of Frozen Red Berries, that's a bargain girl! Okay..okay..guys!<br />
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I am summarising the benefits of the ingredients used in the photo below, make sure you go through it! Please note that there are more benefits than the listed ones, but it was impossible for me to squeeze them all in the photo!</div>
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Go Ahead and Treat Yourself this Yummy Smoothie!<br />
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Serves 1 </div>
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<span class="Apple-style-span" style="font-weight: normal;"><b>Ingredients:</b></span></div>
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<li>1 Cereal Yogurt (125g)</li>
<li>1/3 Cup of Frozen Red Berries</li>
<li>2 Tsp of Honey (Adjust to taste)</li>
<li>1/4 Cup of Pineapple Chunks (Substitute for 1 Banana, if you like bananas unlike me!!!!)</li>
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<li>Process everything in a blender until smooth and rejoice!!</li>
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Revahttp://www.blogger.com/profile/03454252100711327443noreply@blogger.com5tag:blogger.com,1999:blog-6437593915739949906.post-81267940943929516622014-03-05T04:07:00.000-08:002014-03-05T07:55:03.545-08:00Easy Eggless Chocolate Chips Waffle<div style="text-align: center;">
As much as I love breakfast time, I hardly ever get out of my comfort zone to make myself a hearty one! And I run a food blog? For real? Knock Knock, somebody's getting lazy!!!</div>
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Who, me? No! Never! <i>(D'you not see my halo!)</i></div>
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My early morning classes are the biggest obstacles between me and *drool-worthy* breakfast! Yes, I totally blame the classes! Why should I ruin my sleep, especially when I sleep like a newborn!!! How cute is that!</div>
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So yes, speaking of breakfast, it's always my usual cup of milk with chocolate-flavoured Complan in my very favourite and beautiful 'Mrs' Mug (my morning sunshine! a gift from A, obviously!) and my ever boring chocolate cereals!</div>
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Why do I do this to me, you ask? I have absolutely no clue!!<br />
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<tr><td class="tr-caption" style="text-align: center;"><i>Le Monsieur</i> is thousand miles away at the moment! Mrs. has me covered!!!!</td></tr>
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Well, I am running late in posting recipes since I have my dissertation to submit in 3 weeks and I still have soooooooo many things, make that everything, to work on! I know, I know you don't want to know all of this, but it's just my way of apologising!! </div>
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Back to reality, today's recipe is about Eggless Chocolate Chips Waffles! Easy and Quick to make, yet fluffy and yummy! It is actually, adapted from my previous <a href="http://www.easyyummycookery.com/2012/10/easy-eggless-waffle.html">Basic Eggless Waffle Recipe</a>!</div>
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Both are wonderful, in my honest opinion, but my favourite now is the Eggless Chocolate Chip Waffle!!!</div>
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<b>Makes for 1-2</b><br />
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<b>Equipment:</b><br />
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<li>Waffle-Maker</li>
<li>Measuring Cups</li>
<li>Measuring Spoons</li>
<li>Whisk</li>
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<b>Ingredients:</b><br />
<ul>
<li>1/2 Cup of All-Purpose Flour</li>
<li>3 Tbsp of Sugar</li>
<li>1/2 Cup of Milk</li>
<li>1 Tsp of Cider Vinegar</li>
<li>1 Tsp of Baking Powder</li>
<li>2 Tbsp of Melted Butter (or Oil)</li>
<li>1/2 Tsp Vanilla Essence</li>
<li>2 Tbsp of Chocolate Chips</li>
<li>Pinch of Salt</li>
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<b>Method:</b></div>
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<li>Mix all the dry ingredients together except for the chocolate chips; flour, sugar, baking powder and salt.</li>
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<li>Combine the milk and the cider vinegar and let stand for a few minutes.</li>
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<li>Toss the milk, the melted butter and the vanilla essence into the dry ingredients. Stir, using a whisk until smooth.</li>
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<li>Add in the chocolate chips and </li>
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<li>Pour into preheated waffle-maker according to manufacturer's instructions.</li>
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<li>Serve with sweetened whipped cream, maple syrup, some <a href="http://www.easyyummycookery.com/2014/03/easy-homemade-lemon-curd.html">Lemon Curd</a> or jam, whatever you like!!!</li>
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Revahttp://www.blogger.com/profile/03454252100711327443noreply@blogger.com11tag:blogger.com,1999:blog-6437593915739949906.post-40648392769247423712014-03-02T22:09:00.001-08:002014-03-03T01:03:59.375-08:00Easy Homemade Lemon Curd<div style="text-align: center;">
I can never express enough, how happy I am to be living on a tropical island!</div>
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One of my best friends, who now lives in London, cannot help but feel desperate when I show her photos of our local fruits - the last one being longans!</div>
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After coming up with a delicious but healthy tropical <a href="http://easyyummycookery.blogspot.com/2014/02/healthy-green-pina-colada-smoothie.html">Pina Colada Smoothie</a> using coconut milk, spinach and pineapple, I wanted to keep the fruity adventure going! And that is how I held onto the thought of making some Lemon Curd!<br />
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<tr><td class="tr-caption" style="text-align: center;">Easy Homemade Lemon Curd, incredibly Buttery, Smooth, Silky and Sweet but yet Tart!<br />
Makes a fantastic Topping, Filling, Base and Gift as well!</td></tr>
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Now, for those of you who do not know it already, Lemon Curd is a spread like any other Fruit Curd made with fruit pulp or juice, butter, eggs and sugar! Yes, these are all you need!<br />
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Lemon Curd is <i>Sweet</i> yet <i>Tart</i>! You can use it to spread on Toast, Pancakes, Waffles, etc, to make lemon bars, Lemon Curd Ice Cream (that is soooo one of my next posts!!), Lemon Curd Tarts<br />
...and bla bla bla..so many ideas!<br />
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Happy Lemon Curd-Making!</div>
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<b>Equipment:</b><br />
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<li>Double Boiler (or Bowl set over Pan of Simmering Water)</li>
<li>Measuring Cups</li>
<li>1 Small Preserve Jar</li>
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<b>Ingredients:</b></div>
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<li>1/2 Cup of Lemon Juice (3 Lemons)</li>
<li>Zest of 3 Lemons</li>
<li>1/2 Cup of Sugar (adjust if lemon is too tart)</li>
<li>1/4 Cup + 2 Tbsps of Unsalted Butter, roughly cubed (6 Tbsps in all)</li>
<li>3 Egg Yolks, lightly beaten</li>
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<li>Place a stainless steel bowl on a pan of simmering water, set on medium-low heat and toss in, the lemon juice, sugar and lemon zests.</li>
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<li>Let cook until the sugar has completely dissolved. Turn heat off.</li>
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<li>Add a little of the hot lemon juice to the beaten egg yolks, making sure you whisk simultaneously.</li>
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<li>Add the egg yolk mixture to the hot lemon juice. Mix well using a whisk.</li>
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<li>Turn heat on, on medium-low and <u>keep whisking/stirring</u> the mixture until thickened (takes about 8-10 minutes).</li>
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<li>Turn heat off and add the cubes of butter to the mixture, still whisking until melted.</li>
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<li>Keep stirring until the mixture cools down to room temperature.</li>
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<li>Transfer to a jar or container, leaving upto 1/2 an inch space between surface of curd and lid. Seal to avoid skin from forming on the surface. </li>
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<li>Let refrigerate. The Lemon Curd will keep for atleast 2 weeks.</li>
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<b>Notes:</b></div>
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<li>There are many variations of Lemon Curd out there on the internet, if you prefer your Lemon Curd with Whole Eggs, go ahead and use 2 of them plus 2 Egg Yolks.</li>
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<li>Please, please do <u>not</u> attempt to make this Lemon Curd with bottled Lemon Juice. It's no good!</li>
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<li>You could strain the final mixture if you do not like the bits and feel of lemon zest in the month and to get a smoother curd.</li>
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<li>Do not worry over the curd not looking thickened enough when it is still hot, it will eventually thicken as it cools!</li>
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<li>Lemon Curd as with any other fruit curd will keep for 2 weeks. If you want to keep them for a longer period of time, process the jars in a boiling water bath. They will keep for upto 3 months, however if opened they will last for no more than 2 weeks. </li>
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Revahttp://www.blogger.com/profile/03454252100711327443noreply@blogger.com4tag:blogger.com,1999:blog-6437593915739949906.post-3474750994549885902014-02-25T02:13:00.001-08:002018-12-29T03:52:08.556-08:00Idli [Mauritian Recipe]<div style="text-align: center;">
If not all, most of my posts start with a small anecdote, or history of the recipe post or some relationship between me and the recipe! And today is no different!</div>
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*Evil Laugh*</div>
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Idli is a very popular South Indian dish, but it is also a much-appreciated snack in Mauritius as well!</div>
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I remember when I was about 15 or 16, every Saturday I would ask my mother to buy me Idlis from the market (<i>La foire, </i>as we call it here) !!<br />
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And, for me, when she would get back home with the Idlis, it was like I found a well-hidden treasure!<br />
Yes, despite my age! *<i>Shy*</i><br />
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<span class="Apple-style-span" style="font-size: small;">Moist and Buttery, with a Hint of Coconut,</span></div>
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<span class="Apple-style-span" style="font-size: small;">this Mauritian Idli recipe is one you will keep for the rest of your life!</span></div>
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Though, in India, there are two kinds of Idlis, the savoury and the sweet one, in Mauritius, we have until now rejoiced only the sweet one! And in India they make it with Rice Flour, they use the same batter as that of Dosa, but made thicker!!</div>
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Anyways, Idlis are very easy to make, you get to enjoy these sweet delicacies in under 15 minutes!</div>
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However, there's one thing about it that you need to have - the <u>Idli mould</u>, which is not expensive at all, I bought mine for Rs 200, it yields 16 idlis, and you know what? The 12-idlis mould generally sells at this price! What a bargain!</div>
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Happy Idli-Making!</div>
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<b>Equipment:</b></div>
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<li>12-Idli Mould</li>
<li>Rice Cooker/Pressure Cooker (Mine doesn't fit in a pressure cooker!)</li>
<li>Hand Whisk (Optional)</li>
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<b>Ingredients:</b></div>
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<ul>
<li>1 Cup of Semolina (Gréau)</li>
<li>2 Tbsp of Coconut Flakes</li>
<li>1/4 Cup of Sugar</li>
<li>1/4 Cup + 2 Tbsp of Milk Powder</li>
<li>1 Tsp of Baking Powder</li>
<li>3 Tbsp of Melted Butter</li>
<li>1/2 Cup of Lukewarm Water</li>
<li>1/2 Tsp of Vanilla Extract (You can use Pinch of Ground Cardamom instead)</li>
<li>Butter, to grease</li>
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<i>Makes 12 Idlis</i></div>
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<b>Method:</b></div>
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<li>Grease idli mould with butter and set aside. Fill pressure cooker or rice cooker with 2 Cups of tap water.</li>
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<li>Mix all dry ingredients together - semolina, coconut flakes, sugar, milk powder and baking powder (+cardamom powder if used!).</li>
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<li>Add lukewarm water, mix well using a whisk, followed by melted butter and vanilla.</li>
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<li>Fill the idli mould.</li>
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<li>Using a wet knife, level out the surface (If you work quick enough you will be able to skip this step).</li>
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<li> Place mould in rice cooker or pressure cooker, covered.</li>
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<li>Let cook for 10-12 minutes or until a skewer inserted in the middle comes out clean.</li>
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<li>Carefully remove the idlis from the mould, they will be steaming hot!!</li>
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<li>Serve warm or at room temperature!</li>
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<b>Notes:</b></div>
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<li>Semolina has the tendency to dry quickly, it would be best if you fill the mould as soon as you are done making the batter.</li>
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<li>My Idlis were ready at 10mins50 seconds!! So be sure to check yours around 10minutes!</li>
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<li>Rice Cooker give you some control, in that you get to see and test the idlis whether they are ready or not!</li>
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<li>I am not sure how long it will take in the pressure cooker, it might take lesser time! Please, check on the idlis should you use this method.</li>
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<li>This recipe is for a 12-Idlis mould, feel free to double or triple the recipe, it should work out as nice as mine!</li>
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Revahttp://www.blogger.com/profile/03454252100711327443noreply@blogger.com8tag:blogger.com,1999:blog-6437593915739949906.post-51283132531851666492014-02-23T23:09:00.002-08:002014-02-24T00:19:52.023-08:00Healthy Green Pina Colada Smoothie<div style="text-align: center;">
Eating healthy is more than often considered as tasteless or pricey or boring! People do not realise that healthy eating is not just about plain lettuce and tomatoes, it can be delicious too!</div>
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Today's recipe is a simple, healthy, green yet mouthwatering smoothie with Spinach!</div>
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Yes, you read it, Spinach!! Spinach with green leaves!!</div>
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Do Not Go Over the Simple Look of this Healthy Green Pina Colada Smoothie,</div>
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It is as Mouthwatering as its Simplicity!!</div>
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I assure you, this smoothie tastes exactly like Pina Colada!! And it is very, very easy to make! Done in 5 minutes, maybe less!</div>
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You have no reason why you shouldn't try this on your next breakfast!</div>
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<b>Happy Smoothie-Making!</b></div>
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<b>Equipment:</b></div>
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<ul>
<li>Measuring Cups (but you could go with your gut here, really!)</li>
</ul>
</div>
<div style="font-weight: bold;">
<b><br /></b></div>
<b>Ingredients:</b><br />
<div>
<ul>
<li>2 Cups of Pineapple (Cut in Chunks, and Frozen ahead of time, is best)</li>
<li>2 Cups of Coconut Milk</li>
<li>1 Cup of Spinach Leaves (Loosely Packed)</li>
</ul>
<div>
<br /></div>
</div>
<div>
<br /></div>
<div>
<b>Method:</b></div>
<div>
<ul>
<li>Toss all ingredients in a blender and blend until smooth.</li>
</ul>
<div>
<br /></div>
</div>
<div>
You're done! Easy Healthy Smoothie!</div>
<div>
<br /></div>
<div>
<br /></div>
<div>
<b>Notes:</b></div>
<div>
<ul>
<li>You can store any leftover in a container in the freezer. But be sure to leave a few inches above the surface of the smoothie, because it will expand.</li>
</ul>
<ul>
<li>If you don't have frozen pineapples, just add ice cubes!</li>
</ul>
</div>
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Revahttp://www.blogger.com/profile/03454252100711327443noreply@blogger.com1