LATEST POST
Banana Poppy Seed Cake with Cream Cheese Frosting
If this banana cake is looking anything different to you than...well, a banana cake, let me assure you this is the same one, you and me bake in a loaf pan and slice up for breakfast or bake into muffins to put into your lunchboxes. Yeah, the same one that transforms the fate of overripe bananas and … Read More
Chocolate Fudge Cake with Red Berry Ganache
I experience a unique thrill when I am posting a cake. More than satisfaction...more than excitement. Some kind of inexplicable joy. Right from the planning...the cake pans...dressing the cake, the props that will go alongside...the mood...the post processing to actually eating the cake. It's almost … Read More
Blueberry Pistachio Crumble Cake
I've been a bit under the weather. I don't enjoy being tied down to the bed so it was not the best of times for me. I love standing on my two feet even if it means standing long hours without a break so this was a kind of situation-imposed rest from which I was desperate to recover. Not being able … Read More
Ferrero Rocher Mousse Cake
Ferrero Rocher cake with a biscuit base, a chocolate mousse filling, chopped ferrero rocher chocolates and chocolate ganache to finish. Talking about blogger perspective, do you know what I love about Chocolate? That it is not seasonal. When you are a blogger you tend to keep track of what is … Read More
Pomegranate Tabouli Salad
A salad that does not look like a salad. Trust me, it works for people like me who believe in checking the buffet menus backwards in a restaurant. The space and calories in my case, are reserved for the sweeter things in life. Having said that, this is a great salad bursting with flavour, nutrition and natural sweetness from the pomegranate seeds. Not to mention, the colour! This Middle Eastern inspired salad is light, refreshing, filling and most importantly easy to make. As with most salads there is plenty of room for creativity and variation. Burghul wheat is a great form of whole wheat that has already been cleaned, parboiled, dried and is ready to use. It does not need cooking, just softening in the recipe. The pomegranate shells make for a colourful container to hold the salad while also taking care of portion sizes. The little grains of burghul wheat also help to soak up some of the pomegranate juice that remains in the pomegranate skin after the seeds are taken out. Burghul wheat (also known as bulgur, bulghur) is available in the health section of supermarkets or in health stores. The salad is great on its own or a perfect side to meat dishes. If you are … Read More
Peanut Butter White Chocolate and Raspberry Cake
Peanut Butter and me haven't been friends for long. Weird...I know! We are still getting to know each other. It's a bit early to say whether its going to turn into a serious love affair but for now I am happy to have it for breakfast. Not on toast...in cakes! Anything that goes down well in a cake ranks high in my eyes. And yes, I can eat cake for breakfast! This is light, moist cake with a subtle taste of peanut butter spiked with the occasional bite of white chocolate chips and raspberries. The last two and me are best friends so its one merry party...this cake! I used this recipe from BBC GoodFood as a base recipe for the peanut butter cake and made a few additions to it. The recipe used yoghurt which tends to leave a sour after taste in cakes in my opinion so I replaced it with sour cream. The cake as a whole is not too sweet so the white chocolate chips are a welcome addition. And raspberries add a little tartness that goes well with the rest of the cake. The cake is a quick, one bowl process that comes together in minutes. If you like peanut butter, you can probably increase the quantity by a couple of more teaspoons. Peanut Butter White Chocolate and … Read More
Irish Cream Layered Pavlova
There is something magical about egg whites. They can transform from a tiny fluid into something magnificent. Capable of existing in different textures, there are innumerable ways in which they can be used. They have the ability to create cakes and baked treats without the presence of fat or even flour. As for me, I can completely lose myself to those clouds of white puff whenever I am working with egg whites. This Irish Cream Pavlova is a an amazing example of this. I am a self confessed meringue maniac! I enjoy watching the process as they whip up....as they peak, as they create swirls and patterns with the beaters..as they burn in the most fabulous way when you torch them. I playfully stick my finger in the mixture several times and love the way a tiny peak curls down and then eventually holds up. Seriously, with a bowl of freshly whipped egg whites I feel sort of empowered. To give shape and structure to the desserts of my imagination. I have a fair collection of meringue recipes in my blog but it hit me hard when I realised I don't have the Pavlova. Pavlovas, big and small are made at my place like cookies at a baker's home. Also taking pride in the fact that I … Read More
Fig Clafoutis
I have been so busy this month that I hardly noticed that we have officially stepped into Autumn in Australia. The last I remember was longing for Summer, wanting to gorge in its bounty, planning so many stone fruit recipes. It came and went. Leaving me discontented like every year that I couldn't do enough justice during its presence. This recipe is like the fleeting summer in my mind. It comes together...just like that. You have a dessert as an outcome of some quick mixing and stirring. And that is what I love about a Clafoutis. Somewhere between the consistency of a cake and a custard, this sweet treat just so fits the bill when you want to whip up something quick and fruit based. Figs make a late summer appearance in our fruit markets and stay on till the first few weeks of Autumn. So this makes a great transitional dessert for us. It is best served warm with some whipped cream or ice cream on the side. Figs can be replaced with any fruit of your choice...peaches, nectarines, plums or more popularly, cherries and blueberries. Fig Clafoutis Serves 3-4 7-8 ripe figs, quartered 1/2 cup whipping cream 3 eggs 4 tbsp. castor sugar 1/2 cup plain flour 1 tsp … Read More
- « Previous Page
- 1
- …
- 84
- 85
- 86
- 87
- 88
- …
- 111
- Next Page »