Tuesday, December 30, 2014
Wednesday, December 24, 2014
Tuesday, November 18, 2014
It's Christmas season, and I recently have been seeing cranberries all over the supermarkets here in Singapore. I have never tasted fresh cranberries before, so when I saw them in Mustafa (of all places)…I immediately grabbed a bag and headed home. I was expecting it to taste sweet. But they tasted so tart, and I couldn't really eat it on its own.
So the bag was lying in my fridge waiting to be baked into breakfast muffins. But I never got around to bake anything this week. And a can of jam sounded like the yummiest way to use up these fresh berries.
This ruby red spread is so refreshing and delicious...slathered on a piece of toast, it makes a perfect breakfast! Moreover, Cranberries are powerhouse of Vitamin C and antioxidants. Now you don’t need any more excuse to try out this super quick, sugar-free preserve this Christmas season!
Yields: About 1 ½ cups of jam
- 3 ½ cups – Cranberries
- ¾ cup – Honey
- 2 tablespoons – Raw Sugar (optional)
- 1 tablespoon – Vanilla essence
- Heat all the ingredients in a pan and keep stirring.
- Keep cooking for about 10 minutes until all the berries break down and the mixture thickens. Do not overcook.
- Transfer the contents to a glass jar, and store it in the refrigerator for up to a month.
- If you prefer a smooth texture for your jam, just blend the mixture in a blender, while the jam is still warm. And then store it in a glass jar.
- I skipped this step, because we like coarse texture for our spreads.
Tuesday, October 21, 2014
Monday, October 13, 2014
This was the cake I baked for my hubby's birthday last week. He is a huge chocolate fan. So a cake smeared with chocolate ganache sounded like a good idea!
I baked 3 plain vanilla cakes with a 6" pan. And layered it using chocolate ganache as filling and frosting. Making the chocolate ganache is as easy as eating it :) and it also holds well in the humidity.
Chocolate Ganache Recipe:
Thickened Cream - 1 Cup
Baking chocolate/semisweet chocolate chips - 2 Cups
Unsalted Butter - 1 Tablespoon(Optional)
Vanilla Extract - 1/2 Tablespoon
- Place the chocolate in a heat-proof bowl. If using chocolate bar, chop into small pieces.
- Heat the cream on stove until boiling.
- Pour the hot cream over the chocolate and mix well.
- Make sure all the chocolate has melted without any lumps.
- Add the softened butter and vanilla to the chocolate and mix well. (If any lumps prevail, heat it for a few more seconds in the microwave, and mix well.)
- Cool the ganache in the fridge for a couple of hours.
- Whisk the thickened gaanche with a electric beater before use.
- The ratio of the cream can be increased to make a thinner ganache that can be poured over your cake to form a glossy finish.
- I used Wilton 2M icing nozzle for the rosettes on the top of the cake, and used the back of a palette knife to make the stripes along the sides of the cake.
Friday, September 19, 2014
Happy Weekend everyone! I was thinking of making forsted cookies for Diwali this year. But then, I just got these cute little house shaped cookie cutter, and I desperately wanted to try them out!
I am a part of this lovely cooking club, where we do monthly meet ups. So I decided to bake them some cute cookies for this month's meet up. I was very nervous about the cookies retaining their shape while baking...so after a little trial and error I finally got them to retain their shape. This was also my first time piping on cookies.I know that I still need a lot of practice. But they tasted good, and the colors looked so pleasant :)
So look out for more sugar cookies coming your way dear friends!
Monday, June 9, 2014
Last weekend we had a few friends over for lunch. We really loved hosting these lovely friends whom we lost to Ireland 10 years back! It was so much fun catching up…and we chatted till our jaws hurt! This was a pretty last minute lunch date so I didn't have time for any elaborate south Indian style lunch menu. But there were 4 kids coming, so I wanted to make something quick and yummy.
I made some marshmallow pops (recipe to be posted soon) and these quesadillas. And I couldn't believe how fast these got gobbled up! The quesadillas where slathered with sauce filled with cheese which are always a super hit! For the recipe post I added some chicken sausages. But if your guests are vegetarians like mine were, then you can totally omit the chicken and just go with the veggies.
So now you have this super quick appetizer recipe to wow you “mini” guests! Tried and tested! The kids loved the quesadillas so much that they forgot the rest of the dishes on the table!
Recipe Adapted from budgetbytes.com
Tortillas – 4 (I used MISSION Multi-grain Tortillas)
Mozzarella Cheese – 2 cups (shredded)
Pasta Sauce – 2 cups (I used PREGO Pasta Sauce)
Onion – 1 Med Size (thinly sliced)
Capsicum – 1 Med Size (thinly sliced)
Olives (black or green) – 1 cup (sliced)
Chicken Sausage (optional) – 2 (thinly sliced)
Oil – for sauteing
- Slice all the veggies, drain the olives and keep aside.
- Add a little oil to a pan and saute the thinly sliced chicken sausage for a few minutes until cooked. Drain on paper napkins.
- Take one tortilla wrap and spread ½ cup of pasta sauce on it.
- To this add a little capsicum, onions, olives and the sauteed chicken sausage. Then add ½ cup of mozzarella cheese and fold the tortilla in half.
- Heat a flat based pan with a little oil and cook the tortilla until brown and crispy on both sides.
- Cut into wedges and serve warm.
- You can prepare the tortillas a couple of hours beforehand. When your guests are ready to eat, cook and serve the quesadillas immediately, otherwise they tend to get soggy.
- You can add or omit any of the toppings you want to suit your needs.