A French Yule Log.

Phew!!!!!! At last i did it :) Never heard before or say Never thought would make something of this sought ever!!
Yes THE DARING BAKERS "actually" "literally" means u need to DARE to do stuff!

This month's challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux.They have chosen a French Yule Log by Flore from Florilege Gourmand

When i first saw the recipe that long i knew so that i will have to skip this month;s challenge, though i just dint want to quit. So on a one fine noon i put my daughter to a nap and started with the first thing the Dacquoise Biscuit, then determined that i would go alongside the Oder of the recipe given and try to finish all the elements in that day and yes i did it :) i completed all my elements by evening and started to assemble by night. I let the buche freeze and then the next day noon iced it :) I felt a sense of achievement, trust me.

ŏn'trə-mā', -mĕ' (entremets ) is a french word which means dishes served in addition to the main course of a meal ; especially desserts. Or it could also mean a specific dessert in this case.

The best part about this recipe is the medley of Smooth creamy mousse along with the praline crisps, the creaminess of brule, all of them combined to a perfect Bite.

I decided on a all chocolate Log except for the Brule , well i know its sinful but someone has rightly said "I could give up chocolate but I'm not a quitter. " and i firmly believe in this quote.

So lets start with the recipe: (i have had to change a few things because of me being vegetarian)

The six elements needed to make this log are :
1) Dacquoise Biscuit
2) Mousse
3) Ganache Insert
4) Praline (Crisp) Insert
5) Creme Brule Insert
6) Icing

Element #1 Dacquoise Biscuit (Almond Cake)

Preparation time: 10 mn + 15 mn for baking

Equipment: 2 mixing bowls, hand or stand mixer with whisk attachment, spatula, baking pan such as a 10”x15” jelly-roll pan, parchment paper Note: You can use the Dacquoise for the bottom of your Yule Log only, or as bottom and top layers, or if using a Yule log mold (half-pipe) to line your entire mold with the biscuit. Take care to spread the Dacquoise accordingly. Try to bake the Dacquoise the same day you assemble the log to keep it as moist as possible. Ingredients:

1-1/4 cups white self-raising flour

1/2 tsp. baking powder

1/4 cup butter

1/2 cup caster sugar

3 tbsp fat-free yogurt

1/2 cup milk

1/2 tsp almond essence

1/4 cup almond meal

Preheat the oven to 170C, Line your baking dish with a parchment paper. In a mixing bowl, cream the butter with the sugar until light and fluffy, Sift the flour and baking powder into another bowl. Mix the yogurt and the milk together. Add 1/3 of the flour mix to the creamed butter and beat in thoroughly. Then pour a third of the milk mixture and beat it in. Finish up the remaining flour and milk mix the same way till you get a fairly thick batter. Make sure you beat well after each addition now stir in the almond essence and almond meal .Pour this batter into piping bag and pipe an even layer on your baking dish. Bake until golden brown.

Variations on the Almond Dacquoise listed above:
Hazelnut Dacquoise :Substitute the same amount of hazelnut meal for the almond meal.
Chocolate Dacquoise :Add 3 tablespoons of sifted unsweetened cocoa powder into the almond meal/caster sugar mix in Step #1 of the Almond Dacquoise.
Lemon Dacquoise: Add the zest of 1 Lemon after the flour in Step #2 of the Almond Dacquoise.
Coconut Dacquoise: Substitute ¼ cup of almond meal and add 2/3 cup shredded coconut in Step #1 of the Almond Dacquoise

Element #2 Dark Chocolate Mousse

Preparation time: 20mn

Equipment: stand or hand mixer with whisk attachment, thermometer, double boiler or equivalent, spatula

Ingredients:

1 + 1/4 tsp powdered agar-agar

1.5 oz (3 Tbsp / 40g) granulated sugar

0.5 oz (15g) water

6.2 oz (175g) dark chocolate, coarsely chopped

1.5 cups (350g) heavy cream (35% fat content)

Soak the agar agar in water for about 1 hour and then dissolve it in about 3/4th cup of boiling water.). In a double boiler or equivalent, heat 2 tablespoons (30g) of cream to boiling. Add the chopped chocolate and stir until melted and smooth.Whip the remainder of the cream until stiff.Pour the melted chocolate over the agar agar mixing it well . Let the mix cool slightly and then stir in the whipped cream.

Variations on the Dark Chocolate Mousse

White Chocolate Mousse :Substitute the same quantity of white chocolate for the dark chocolate in the mousse recipe listed above.

Milk Chocolate Whipped Cream (Chantilly):(Can be made the day before and kept in the fridge overnight) 2/3 cup (160g) heavy cream 35% fat7.8 oz (220g) milk chocolate 2 1/3 tsp (15g) glucose or thick corn syrup1 1/3 cup (320g) heavy cream 35% fat .

Vanilla Mousse

Mango Mousse

Element #3 Dark Chocolate Ganache

Preparation time: 10mn

Equipment: pan, whisk. If you have plunging mixer (a vertical hand mixer used to make soups and other liquids), it comes in handy.

Note: Because the ganache hardens as it cools, you should make it right before you intend to use it to facilitate piping it onto the log during assembly. Please be careful when caramelizing the sugar and then adding the cream. It may splatter and boil.

Ingredients:

1.75 oz (4 Tbsp / 50g) granulated sugar

4.5oz (2/3 cup – 1 Tbsp/ 135g) heavy cream (35% fat content)

5 oz (135g) dark chocolate, finely chopped

3Tbsp + 1/2tsp (45g) unsalted butter softened

Make a caramel Using the dry method, melt the sugar by spreading it in an even layer in a small saucepan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber color (for most of you that means darker than last month’s challenge). While the sugar is melting, heat the cream until boiling. Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil. Pour the hot caramel-milk mixture over the dark chocolate. Wait 30 seconds and stir until smooth. Add the softened butter and whip hard and fast (if you have a plunging mixer use it). The chocolate should be smooth and shiny.

Variations on the Dark Chocolate Ganache :

White Chocolate Ganache Insert

1.75 oz (4 Tbsp / 50g) granulated sugar

5 oz (135g) white chocolate, finely chopped

4.5 oz (2/3 cup – 1 Tbsp / 135g) heavy cream (35% fat content)

Make a caramel: Using the dry method, melt the sugar by spreading it in an even layer in a small sauce pan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber color (for most of you that means darker than last month’s challenge). While the sugar is melting, heat the cream until boiling. Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil. Pour the hot caramel-milk mixture over the dark chocolate. Wait 30 seconds and stir until smooth.

Dark-Milk Ganache Insert

1.75 oz (4 Tbsp / 50g) granulated sugar

4.5oz (2/3 cup – 1 Tbsp / 135g) heavy cream (35% fat content)

2.7 oz (75g) milk chocolate

3.2 oz (90g) dark chocolate

3Tbsp + 1/2tsp (45g) unsalted butter softened

Make a caramel: Using the dry method, melt the sugar by spreading it in an even layer in a small saucepan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber color (for most of you that means darker than last month’s challenge. While the sugar is melting, heat the cream until boiling. Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil. Pour the hot caramel-milk mixture over the dark chocolate. Wait 30 seconds and stir until smooth. Add the softened butter and whip hard and fast (if you have a plunging mixer use it). The chocolate should be smooth and shiny.

Cinnamon-Milk Ganache Insert

4 Tbsp / 50g) granulated sugar

4.5oz (2/3 cup – 1 Tbsp / 135g) heavy cream

A pinch of cinnamon

2.7 oz (75g) milk chocolate, finely chopped

3.2 oz (90g) dark chocolate, finely chopped

3Tbsp + 1/2tsp (45g) unsalted butter softened

Make a caramel: Using the dry method, melt the sugar by spreading it in an even layer in a small saucepan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber color (for most of you that means darker than last month’s challenge).Heat the cream with the cinnamon (use the quantity of cinnamon you want to infuse the cream, a pinch is the smallest amount suggested) until boiling. Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil.Pour the hot caramel-milk mixture over the milk and dark chocolate. Wait 30 seconds and stir until smooth. Add the softened butter and whip hard and fast (if you have a plunging mixer use it). The chocolate should be smooth and shiny.

Element #4 Praline Feuillete (Crisp) Insert

Preparation time: 10 mn (+ optional 15mn if you make lace crepes)

Equipment: Small saucepan, baking sheet (if you make lace crepes).Double boiler (or one small saucepan in another), wax paper, rolling pin (or I use an empty bottle of olive oil).

Note: Feuillete means layered (as in with leaves) so a Praline Feuillete is a Praline version of a delicate crisp. There are non-praline variations below. The crunch in this crisp comes from an ingredient which is called gavottes in French. Gavottes are lace-thin crepes. To our knowledge they are not available outside of France, so you have the option of making your own using the recipe below or you can simply substitute rice krispies or corn flakes or Special K for them. Special note: If you use one of the substitutes for the gavottes, you should halve the quantity stated, as in use 1oz of any of these cereals instead of 2.1oz.

Ingredients for the Praline Feuillete:

3.5 oz (100g) milk chocolate

1 2/3 Tbsp (25g) butter

2 Tbsp (1 oz / 30g) praline

2.1oz (60g) lace crepes(gavottes) or rice krispies or corn flakes or Special K

Melt the chocolate and butter in a double boiler. Add the praline and the coarsely crushed lace crepes. Mix quickly to thoroughly coat with the chocolate.Spread between two sheets of wax paper to a size slightly larger than your desired shape. Refrigerate until hard.

Variations on the Praline Feuillete (Crisp) :

Chocolate Crisp Insert

3.5 oz (100g) milk chocolate

1 2/3 Tbsp (25g) unsalted butter

2 Tbsp (1 oz / 30g) praline

1 oz. (25g) lace crepes or rice krispies or corn flakes or Special K

Melt the chocolate and butter in a double boiler. Add the praline and the coarsely crushed lace crepes. Mix quickly to thoroughly coat with the chocolate. Spread between two sheets of wax paper to a size slightly larger than your desired shape. Refrigerate until hard.

Coconut Crisp Insert

3.5 oz (100g) white chocolate

1 oz (1/3 cup/25g) shredded coconut

1 2/3 Tbsp (25g) unsalted butter

2.1 oz (60g) lace crepes or rice krispies or corn flakes or Special K

Spread the coconut on a baking tray and bake for 5-10 minutes at 375°F (190°C) to toast (a different temperature might work better for you with your own oven). 2. Melt the white chocolate and butter in a double boiler. Stir until smooth and add the toasted coconut. 3. Add the coarsely crushed lace crepes. Mix quickly to thoroughly coat with the chocolate. Spread between two sheets of wax paper to a size slightly larger than your desired shape. Refrigerate until hard.

Element #5 Vanilla Crème Brulée Insert

Preparation time: 15mn + 1h infusing + 1h baking

Equipment: Small saucepan, mixing bowl, baking mold, wax paper Note: The vanilla crème brulée can be flavored differently by simply replacing the vanilla with something else e.g. cardamom, lavender, etc...

Ingredients:

lb. silken tofu

4 tablespoon milk

3/4 cup sugar plus 2tablespoon sugar (reserved)

2 tablespoon cornstarch

dash Kosher salt or sea salt

Pre-heat oven to 375. Press tofu until a little water leaches out Put tofu and all other ingredients (except reserved sugar) into a blender and blend until a smooth, creamy texture has been created. Pour into custard cups or a pie tin and bake in a water bath until the tofu mixture browns a little and a knife inserted in the middle comes out clean. Remove mixture from water bath spread sugar on top and place under a hot broiler until the sugar melts and browns and begins to harden.

Element #6 Dark Chocolate Icing

Preparation time: 25

Equipment: Small bowl, small saucepan

Note: Because the icing gelifies quickly, you should make it at the last minute.For other gelatin equivalencies or gelatin to agar-agar equivalencies, look at the notes for the mousse component

Ingredients:

4g / ½ Tbsp powdered agar agar

¼ cup (60g) heavy cream (35 % fat content)

2.1 oz (5 Tbsp / 60g) granulated sugar

¼ cup (50g) water

1/3 cup (30g) unsweetened cocoa powder

Soften agar agar by soaking and boiling it in water, once dissolved ,Boil the rest of the ingredients and cook an additional 3 minutes after boiling. Add agar agar to the chocolate mixture. Mix well. Let cool while checking the texture regularly. As soon as the mixture is smooth and coats a spoon well (it is starting to gelify), use immediately.

Variations on the Dark Chocolate :

Milk Chocolate Icing

3g / 1/2Tbsp powdered agar agar

4.2 oz (120g) milk chocolate

2 Tbsp (30g) butter

¼ cup (60g) heavy cream (35 % fat content)

1 2/3 Tbsp (30g) glucose or thick corn syrup

Soften the agar agar . Coarsely chop the chocolate and butter together. Bring the cream and glucose syrup to a boil. Add agar agar . Pour the mixture over the chocolate and butter. Whisk until smooth. Let cool while checking the texture regularly. As soon as the mixture is smooth and coats a spoon well (it is starting to gelify), use immediately.

White Chocolate Icing

.3g / 1/2Tbsp powdered agar agar
4.2 oz (120g) white chocolate
2 Tbsp (30g) butter
¼ cup (60g) heavy cream (35 % fat content)
1 2/3 Tbsp (30g) glucose or thick corn syrup
Soften the agar agar . Coarsely chop the chocolate and butter together. Bring the cream and glucose syrup to a boil. Add agar agar . Pour the mixture over the chocolate and butter. Whisk until smooth. Let cool while checking the texture regularly. As soon as the mixture is smooth and coats a spoon well (it is starting to gelify), use immediately.

How To Assemble your French Yule Log

Depending on whether your mold is going to hold the assembly upside down until you unmold it or right side up, this order will be different. THIS IS FOR UNMOLDING FROM UPSIDE DOWN TO RIGHT SIDE UP. You will want to tap your mold gently on the countertop after each time you pipe mousse in to get rid of any air bubbles.

1) Line your mold or pan, whatever its shape, with rhodoid (clear hard plastic, I usually use transparencies cut to the desired shape, it’s easier to find than cellulose acetate which is what rhodoid translates to in English) OR plastic film. Rhodoid will give you a smoother shape but you may have a hard time using it depending on the kind of mold you’re using.

You have two choices for Step 2, you can either have Dacquoise on the top and bottom of your log as in version A or you can have Dacquoise simply on the bottom of your log as in version B:

2A) Cut the Dacquoise into a shape fitting your mold and set it in there. If you are using an actual Yule mold which is in the shape of a half-pipe, you want the Dacquoise to cover the entire half-pipe portion of the mold.

3A) Pipe one third of the Mousse component on the Dacquoise.

4A) Take the Creme Brulee Insert out of the freezer at the last minute and set on top of the mousse. Press down gently to slightly ensconce it in the mousse.

5A) Pipe second third of the Mousse component around and on top of the Creme Brulee Insert.

6A) Cut the Praline/Crisp Insert to a size slightly smaller than your mold so that it can be surrounded by mousse. Lay it on top of the mousse you just piped into the mold.

7A) Pipe the last third of the Mousse component on top of the Praline Insert.

8A) Freeze for a few hours to set. Take out of the freezer.

9A) Pipe the Ganache Insert onto the frozen mousse leaving a slight eidge so that ganache doesn’t seep out when you set the Dacquoise on top.

10A) Close with the last strip of Dacquoise.

Freeze until the next day.

OR

2B)Pipe one third of the Mousse component into the mold.

3B) Take the Creme Brulee Insert out of the freezer at the last minute and set on top of the mousse. Press down gently to slightly ensconce it in the mousse.

4B) Pipe second third of the Mousse component around and on top of the Creme Brulee Insert.

5B) Cut the Praline/Crisp Insert to a size slightly smaller than your mold so that it can be surrounded by mousse. Lay it on top of the mousse you just piped into the mold.

6B) Pipe the last third of the Mousse component on top of the Praline Insert.

7B) Freeze for a few hours to set. Take out of the freezer.

8B) Pipe the Ganache Insert onto the frozen mousse leaving a slight edge so that ganache doesn’t seep out when you set the Dacquoise on top.

9B) Close with the Dacquoise.

Freeze until the next day.

If you are doing the assembly UPSIDE DOWN with TWO pieces of Dacquoise the order is:

1) Dacquoise

2) Mousse

3) Creme Brulee Insert

4) Mousse

5) Praline/Crisp Insert

6)Mousse

7) Ganache Insert

8) Dacquoise

If you are doing the assembly UPSIDE DOWN with ONE piece of Dacquoise on the BOTTOM ONLY the order is
1) Mousse

2) Creme Brulee Insert

3) Mousse

4) Praline/Crisp Insert

5) Mousse

6) Ganache Insert

7) Dacquoise

If you are doing the assembly RIGHT SIDE UP in a springform pan the order is:

1) Dacquoise

2) Ganache Insert

3) Mousse

4) Praline/Crisp Insert

5) Mousse

6) Creme Brulee Insert

7) Mousse

8) OPTIONAL Dacquoise

THE NEXT DAY..

Unmold the cake/log/whatever and set on a wire rack over a shallow pan.Cover the cake with the icing.Let set. Return to the freezer. You may decorate your cake however you wish. The decorations can be set in the icing after it sets but before you return the cake to the freezer or you may attach them on top using extra ganache or leftover mousse, etc...Transfer to the refrigerator no longer than ½ hour before serving as it may start to melt quickly depending on the elements you chose.

I chose to decorate it with Dessert Cherries which my friend gifted me. The sides were sprinkled with chocolate sprinkles and to add a little glitter as it is festive season i sprinkled some silver sprinklers, i absolutely love the combination of brown, red and silver :)

I am absolutely sure to make this again with new variations next time.

Tandoori Pizza!

My hubby loves a lot of colour in his food. And his favourite food is PIZZA :) so yes, i Indianized my pizza!! Mixed in a whole bunch of colourful veggies and Indian spices to make this Tandoori Pizza.

Its healthy and spicy kinds. The mix of spices adds to the flavours of cheese.You could choose to bake your own bread for the base or use the ready ones.

1 Onion diced

A can of mushrooms(or fresh) diced

A small head of broccoli

Garlic - 6-8 cloves

Olive oil - 2 tbs

2-3 Green Pepper diced

2-3 Green olives sliced

Handful of basil leaves

7-8 Baby tomatoes halved

2 Tbs Tomato paste

1/2cup Cottage cheese

1/2 cup Mixed shredded cheese

2Tbs Tandoori masala

Salt

Red pepper powder

Dash of lemon juice.

In a pan add some olive oil and garlic, let the flavour of garlic infuse in the oil and add all the veggies, coat well in olive oil and then add salt + tandoori masala. Let the veggies cook till almost done, and add the basil leaves, tomato paste along with red pepper pwd. Cook on high flame till u get a aroma and add lemon juice.

Top this Mix on your pizza base and sprinkle the mix if cheese & cottage cheese generously, Top with olives and grill for about 10 min or until cheese melts.

Serve hot!!

CARAMEL CAKE WITH CARAMELIZED BUTTER FROSTING

This is my first daring bakers challenge, and i really enjoyed being in one.

I first attempted on making the candies because they sounded so yum!

Altough This months challenge is a signature Caramel Cake courtesy Shuna Fish Lydon of Eggbeater. Our hosts this month are Dolores @ Culinary Cusiosity, Alex, ie Brownie of the duo @ Blondie & Brownie , & Jenny of Foray into Food.

There was a lot happening with my life lately and thought i would actually miss this challenge but somehow dint want to. Managed to do it in nick of time but did not manage to get right pictures cause the weather was so dull that hardly got daylight for proper pictures.

My cake was a veg version and so was dense. I used silken tofu to substitute eggs. Otherwise the recipe was the same. I don't have much of a sweet tooth , and this cake is immensely sweet , so honestly i don't know if i would bake this cake again.

Well here is my version of:

CARAMEL CAKE WITH CARAMELIZED BUTTER FROSTING
Recipe Source: Shuna Fish Lydon of Eggbeater, as published on Bay Area Bites

10 Tablespoons unsalted butter at room temperature

1/4 Cups granulated sugar

1/2 teaspoon kosher salt

1/3 Cup Caramel Syrup (see recipe below)

1/2 Cup silken tofu pureed

splash vanilla extract

2 Cups all-purpose flour

1/2 teaspoon baking powder

1 cup milk, at room temperature

Preheat oven to 350F Butter one tall (2 – 2.5 inch deep) 9-inch cake pan.In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and salt & cream until light and fluffy.Slowly pour room temperature caramel syrup into bowl. Scrape down bowl and increase speed. Add your pureed tofu and vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform.Sift flour and baking powder.Turn mixer to lowest speed, and add one third of the dry ingredients. When incorporated, add half of the milk, a little at a time. Add another third of the dry ingredients, then the other half of the milk and finish with the dry ingredients. {This is called the dry, wet, dry, wet, dry method in cake making. It is often employed when there is a high proportion of liquid in the batter.}Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform. Turn batter into prepared cake pan.Place cake pan on cookie sheet or 1/2 sheet pan. Set first timer for 30 minutes, rotate pan and set timer for another 15-20 minutes. Your own oven will set the pace. Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Cool cake completely before icing it.

For the CARAMEL SYRUP

2 cups sugar

1/2 cup water

1 cup water (for "stopping" the caramelizing process)

In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand. Brush down any stray sugar crystals with wet pastry brush. Turn on heat to highest flame. Cook until smoking slightly: dark amber.When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and be prepared to step back.Whisk over medium heat until it has reduced slightly and feels sticky between two fingers. {Obviously wait for it to cool on a spoon before touching it.}Note: For safety reasons, have ready a bowl of ice water to plunge your hands into if any caramel should land on your skin.

CARAMELIZED BUTTER FROSTING

12 tablespoons unsalted butter

1 pound confectioner’s sugar, sifted

4-6 tablespoons heavy cream

2 teaspoons vanilla extract

2-4 tablespoons caramel syrupKosher or sea salt to taste

Cook butter until brown. Pour through a fine meshed sieve into a heatproof bowl, set aside to cool.Pour cooled brown butter into mixer bowl.In a stand mixer fitted with a paddle or whisk attachment, add confectioner's sugar a little at a time. When mixture looks too chunky to take any more, add a bit of cream and or caramel syrup. Repeat until mixture looks smooth and all confectioner's sugar has been incorporated. Add salt to taste.

GOLDEN VANILLA BEAN CARAMELS-

I absolutely love these buttery heavens, I added a little coffee powder to it and i belive it made it more intense.

also instead of cutting them into pieces i poured them in silicon moulds :)

I know for sure that i m going to make these buttery toffees soon with many other variations :)

makes eighty-one 1-inch caramels -

Ingredients

1 cup golden syrup

2 cups sugar

3/8 teaspoon fine sea salt

2 cups heavy cream

1 1/2 teaspoons pure ground vanilla beans, purchased or ground in a coffee or spice grinders, or 1 tablespoon plus 1 teaspoon pure vanilla extract

3 tablespoons unsalted butter, cut into chunks, softened

1/2teaspoon of instant coffee powder

Equipment:

A 9-inch square baking pan( i used silicon moulds)

Candy thermometer

Procedure:

Line the bottom and sides of the baking pan with aluminum foil and grease the foil. Combine the golden syrup, sugar,coffee powder, and salt in a heavy 3-quart saucepan and cook over medium heat, stirring with a silicone spatula or wooden spoon, until the mixture begins to simmer around the edges. Wash the sugar and syrup from the sides of the pan with a pastry brush dipped in water. Cover and cook for about 3 minutes. (Meanwhile, rinse the spatula or spoon before using it again later.) Uncover the pan and wash down the sides once more. Attach the candy thermometer to the pan, without letting it touch the bottom of the pan, and cook, uncovered (without stirring) until the mixture reaches 305°F. Meanwhile, combine the cream and ground vanilla beans (not the extract) in a small saucepan and heat until tiny bubbles form around the edges of the pan. Turn off the heat and cover the pan to keep the cream hot. When the sugar mixture reaches 305°F, turn off the heat and stir in the butter chunks. Gradually stir in the hot cream; it will bubble up and steam dramatically, so be careful. Turn the burner back on and adjust it so that the mixture boils energetically but not violently. Stir until any thickened syrup at the bottom of the pan is dissolved and the mixture is smooth. Continue to cook, stirring occasionally, to about 245°F. Then cook, stirring constantly, to 260°f for soft, chewy caramels or 265°F; for firmer chewy caramels. Remove the pan from the heat and stir in the vanilla extract, if using it. Pour the caramel into the lined pan. Let set for 4 to 5 hours, or overnight until firm. Lift the pan liner from the pan and invert the sheet of caramel onto a sheet of parchment paper. Peel off the liner. Cut the caramels with an oiled knife. Wrap each caramel individually in wax paper or cellophane.

Pita Bread

I am in love with lebanese food, Pita is the first bread i ever baked and trust me it is just so easy. I could eat this fresh bread raw from the oven without any accompniment. And ya, if u bake this ur house would smell like some amazing bakery :)

PITA BREAD

1 pkt of yeast or 2 tsp yeast

1/2 cup warm water

3 cups all purpose flour

1 1/4 tsp salt

1 tsp sugar

1 cup lukewarm water

Dissolve yeast in 1/2 cup of warm water along with sugar and stir until dissolved. Let it sit until yeast gets frothy.Combine flour and salt in large bowl. Make a well and pour in the yeast mix along with olive oil. Add little water and knead the dough till firm. Let the dough rest for about 3 hours or more covered with a wet cloth in a warm dark place, it will double in size.. Once doubled, roll out in a rope, and cut them in equal parts. This quantity of flour will give you about 10 breads. Place balls on floured surface and roll them . Bake them in the oven until puffed up or put them in your gas griller. Cook evenly on both the sides.

Peppery Basil Spaghetti

I love the flavour of paprika. The colour and the flavour both add a zing to the dish. This spaghetti is one of the most quickest and delicious recipes, Its spicy and creamy at the same time. the sweetness of basil brings out the flavour of the dish.I don't think i have ever cooked any dish without this particular ingredient. :) Paprika !!
So this ones for MIMI



Enjoy!!


Peppery Basil Spaghetti
For the sauce:
7 to 8 leaves of fresh basil
1/4Th cup of almonds
1/2 cup fresh cream
Crushed red pepper flakes (adjust to ur taste)
Olive oil
3-4 tbs of Chopped garlic

Grind Almonds, basil, fresh cream in a blender, add some olive oil to it.Boil Spaghetti mean while.In another pan add garlic and saute well, add the blended basil paste. and saute for about a minute. Then add crushed chili flakes and boiled spaghetti.Saute well till the paste blends well with spaghetti. Sever hot!

"not so fiery Chilies"

One more for Sensational Sides!! Monthly Mingle ends on 13th oct~
This one is a sure Hit for me. Goes well with any Indian meal, May it be a simple Dal
rice combination , Paratha's or a nice heavy meal like paneer or so.

This is " not so fiery Chilies!"
The blend of mixed spices that merge with the flavour of chili itself is amazing!I always tend to make more of it for a reason cause its snappy and i always love to
have it in my fridge.I eat this with absolutely anything!!
Enjoy!

8-10 Long green chillies (not the spicy ones)
4 tbs of coriander pwd
2 tbs of mango pwd
1 tbs of red chili pwd
a pinch of garam masala.
1/2 tsp of gram flour
salt (adjust to ur taste)
Oil
Cumin seeds
asafoetida

Firstly blend all ur spices in a dry bowl, except cumin and asafoetida.Mix well, Make a long slit in the chilies and fill in this spice mix generously in each one of them.
In a pan heat some oil and add your cumin seeds, as they begin to crackle put in a
pinch of asafoetida.Put ur stuffed chilies and turn the heat to low. Add gram flour and stir occasionally. Cook until chilies are tender. And ur "not so Fiery Chilies" are ready to eat in a snap!!

Grilled Cheesy Shitake

This one is for Meeta & Ruth :) for the monthly mingle.
Ive been wanting to always participate in one of "What's for lunch Honey?"'s Monthly Mingles and well at last ....
So it is Sensational Sides this time.... i love side dishes... continental, Indian,.... all of them are just so well relished!
I made Grilled Shitake :)
I love the rustic flavour of shitake, Wild mushrooms are in abundance in japan, Diff
kinds have very typically different flavours. I used shitake cause it has a nice chewy flavour. Also for vegetarians it gives u a nice meaty taste.
I love it when the meaty taste mingles with cheese and mint!



6 sitake mushrooms
Half a onion
1 small clove of garlic
2 tbs of chopped mint
Black pepper
1/4th cup of cheese of your choice.
Salt
Olive oil

First De-stem the shitake and chop the stems very finely.In a pan heat olive oil and add finely chopped onions and garlic, saute well and then
add the chopped stems, saute until tender and add rest of the ingredients. Turn of the heat and let it settle for about 5 min.
In the mean while rub some olive oil on the shitake caps, and then stuff them with
the above mix. Grill on low heat for about 10 min or cheese melts :)



Trust me its a tastes like n looks like a luxurious side dish!

Italian Tofu Frittata

I have seen a lot of recipes on TV of Spanish frittata;s which look absolutely yum with those potatoes, cheese, zucchini and loads of egg;s..... wait a min!! eggs!!!
Well that's what it is made of.
Its a Spanish omelet using lots of veggies cooked on the stove and then baked in the oven to finish it.
I have substitute tofu to eggs and the end result pretty amazing :)!
To give it a little more special "Me" effect,,i tried to add more of Italian ingredients to it like fresh basil, tomatoes, etc...
So here is my version of Frittata!:)
This one is for Madhuram 's event!

1 pack silk tofu (about 200 gms)
1/4th cup flour
1/4th cup cheese (u can avoide cheese, i did)
Chopped jalapenos
Chopped olives
Chopped tomatoes
Half onion finely chopped
2-3 fresh basil leaves finely chopped
Few stems of spinach finely chopped
1 clove garlic finely chopped
Salt
Olive oil

In a pan heat some olive oil and add garlic and onions saute for about a min and then add rest of the ingredients to it. Add little salt and turn off the heat.
In a mixi add the flour and tofu, blend well.
Add this paste to ur veggies and cook for about a min stirring continuously.
Grease a pie pan or a cake tin and fill this mix of tofu and veggies in it.
Bake it for about 40 min at 180 deg C or till a stick comes out clean.
OR
U could mix all the ingredients and cook it on a nonstick which will make it more crispy :) and that crisp part tastes like cheese even if u dontt add cheese to it.

Also i would recommend to eat this with mustard sauce and a spicy chili sauce :)
Trust me ud love it!!


The end result is pretty soft, i guess adding some boiled potatoes would give it a more cake like texture. I did not want to add potatoes cuz i wanted it to be low calorie.

Vermecilli Upma

I simply love this simple and healthy dish :)
Its sooo quick to make that ud b shocked trust me!
I like it spicy so i made it vvv spicy :) n that made it more appetizing :)
U can vary the content of veggies in it to make it wholesome.
I used minimum cuz i enjoy the taste of vermicelli a lot.:)
A must try!!

1cup Vermicelli Roasted (if u don't have roasted then first dry roast the vermicelli until brown)
1 tsp Chana dal
1 tsp Urad dal
1/2 tsp Mustard seeds
1 medium Onion thinly sliced
Green chillies
Ginger
1/4 cup Peas
1/4 cup Beans
1 Carrots chopped finely
2+ cups Water
Ghee
Curry Leaves
Salt to taste

Heat ghee and add chana dal, urad dal, mustard seeds and curry leaves. When they start to crackle , add peanuts sand saute for a min.
Then add chillies, ginger & onions, saute until onion is translucent.
Add carrots, peas and beans. Cook until tender.
Add salt and vermicelli, saute well and add water, keep adding water until vermicelli is cooked.
Mix well and Cover with a lid, cook on low flame for about 5 min.
Serve hot with chutney :)

Zesty Lemon Bars

OK! now this is my first ever Blog event that i m participating in and trust me i m just so excited about it. I did have to rack my brain but the best part is It turned out YUM!! :) well that's the result one always wants and gets often if you do it with all your heart :)

Coming to the challenge, this event is hosted by Madhuram

You can find more details here

Well the recipe that you have to create should be using egg and u have to replace egg with silken tofu.

Honestly Ive read a lot of recipes using tofu which are sweet and i never read the recipe further after seeing tofu being used in it :) i could never imagine tofu being used in a dessert, so this one was a big apprehension for me.

I never have eaten eggs or used eggs so i have no clue that how would my recipe taste with eggs, all i know is i have seen this being baked on a Japanese channel with eggs , Also not knowing the language well i could make out just a few obvious ingredients in it one of which was egg, but it looked so tempting that i had to try it and i thank Madhuram for giving me this opportunity, so here is my version of Zesty Lemon Bars using silken tofu :)

It was fun baking this and the best thing i love about these bars is the "tangyness" of it .

Crust:

2 cups +2 Tbs all-purpose flour
2 Tbs Sugar
1/3 cup margarine or unsalted butter

Filling:
2 Tbs Silken Tofu
3/4th cup sugar
1/3 cup orange juice

2Tbs fresh lemon juice
1 Tbs rind grated
1/2 tsp baking powder

In a bowl mix in flour, butter and sugar, mix well with both hands to form a crumbly texture.

Once mixed well press it into a greased and dusted baking tin, bake in a pre-heated oven for about 20 min or until light golden brown.

This recipe can fit well into a 8inch tin well.

For the filling :

In small bowl mix in all the filling ingredients and using ur comfortable device mix well. I put all the ingredients in a blender and blended until i got a smooth paste like texture. Once blended well pour the mixture into the crust and bake for about 30 min or until light golden. Cool and cut into squares/bars.

Ive used orange along with lemon to balance out the sourness and bitterness of lemon's. It gives a more intense taste along with a mild sweetness :)

Me being my impatient self i could not wait to taste so i de-moulded it white hot, and ended up with creased top.

To conclude with my understanding of tofu as a egg re-placer is AMAZING. Some issues come along with it like it leaves the end result a little moist and soggy, while a egg would make it more fluffy and light. While beating the mix with tofu it does not emulsify like a egg would.Well for people like me tofu as a replacement is a Boon! :)

Sukhadi

A rich Sweet made in a jiffy :)

I love this sweet. I know of a restaurant in ahmedabad where Ive eaten it a million times n would love it eat it more. They serve it hot in a brass plate the traditional way... i can never get that taste! never!! Yet i keep making it cuz i love it, my family loves it. The best part about this sweet is that it can be stored for a long long time say more than a month. Ideal filler to carry when travelling, healthy too.

2 cups wheat flour

1 cup ghee/ clarified butter

1 cup jaggery/Molasses - shredded (u could make it a little less if u want it less sweet)

Pinch of cardamon powder

Firstly shred Molasses and keep it aside.

Place a thick bottomed pan to heat and add ghee in it, once melted add flour and cardamon powder, Keep stirring for about 10-15 minutes till you get a pleasant/cooked aroma and it turns nice golden brown. Turn off the gas and Add crushed Molasses to it and stir until it melts and mixes well with the flour. Pour it in a greased tin and let it cool.

VEG BURGER

Its been really really long since i posted anything.

Life;s been terribly busy with my daughter growing up and demanding more and more attention. I miss being on my blog, but now again my motivation is up high and would want to take time out for my blog.

Food has been a little off list lately with the increasing waist line :(

I need to come up with more healthy low cal options now on :)

One of it is ...

VEG BURGER

My dad eats fada (wheat grain) khichdi , he says its good for weight loss :) so i tried making burgers out of it. In case u dont get this u could use Bulgur wheat.

Half cup wheat grain soaked over night and then cooked in a rice cooker or pressure cooker just like rice.

Mixed veggies of ur choice (try to steam them rather than boil to retain the nutrition)

1 boiled mashed potato.

Dry spices.

Once ur wheat grain is cooked mix in all the boiled veggies and potato. Mix it well enough and add all the dry spices like salt, red chilli, garam masala, mango powder. As we have used less of potato we need more binding to add about a tablespoon of wheat flour and mix well and make patties. Roast them on a non-stick with or without oil. If using oil try using olive oil... it sure changes the flavour.
Now to assemble the burger you will need Wheat buns, lettuce, Thinly sliced tomatoes, onions, cheese slice, and thousand island dressing.(if u don't have thousand island dressing just mix mayo with some tomato ketchup and use that as ur sauce)

Grill the buns and assemble the burger with the above ingredients :)

Enjoy.

For those who are not counting calories serve these with sauted herbed potatoes.

I used pre cut ribbed fries.

Mixed dried herbs.

Chilli flakes

Butter.

In a non stick add about 3 to 4 tablespoons of butter, add the mixed herbs and ur chopped fries, mix well and add let them cook for about 3 to 4 min, then add chilli flakes and season with salt :)

serve hot!!

MIX VEG MUTHIA

Being born and brought up in Gujarat i fell i m a gujju in every way. I miss gujju food. Its sweet yet its spicy, that's the best part... u could eat gujju dal which would be sweet and yet ur nose would water cause its equally spicy. My hubby does not enjoy sweet food, the thought of sugar or jaggery in food makes him run miles away ..
I wanted to make a wholesome meal for myself, was not in mood of rice or chapati ..
My major points were... i wanted healthy, easy, low cal, tasty, gujju, no oil or say extremely less oil, filling.
Hmmm now wat would that be..? MUTHIA;S. i used to eat these a lot as evening snack during my school days :)
So here i share a simple yet tasty recipe with u all :)

Mix Veg Muthia;s

2 cup Wheat Flour
1/2 cup Rava flour
pinch of Soda bi carb
1/2 cup shredded Squash
1/3cupshredded Cabbage
less than half cup of finely shredded carrot
1/2 tsp crushed ginger
green chili according to ur taste.
pinch of sugar.
1/2 cup curd.

For Vaghar:
Vegetable oil
Mustard seeds
Curry leaves

Mix all ingredients and dough, normally u wont need water but in case it is too dry add water.
From dough make round 6" long dough sticks
Boil some water in a steam pot, put the sticks on a plate that fit in ur container.
And keep it on steam for about 20 min or until cooked. To know its cooked insert a tooth pick and check, if the tooth pick comes out clean ur muthia;s are ready.
Let them cool and cut them into rounds.
In a pan add some oil and add the vaghar ingredients once they crackle add the muthia;s and serve hot with coriander chutney :)

CHEESE CHILLI TREATS.

These cheese biscuits are my all time fav snack. Totally sinful in terms to calories, but then, sometimes .. who cares :).

I used to bake these easy biscuits long back. N now i thought id bake some and give it to my hubby to keep in his office for a evening snack :) He took a box full and by evening i got a picture mail by him of a empty container :) he had finished all of them by evening :) yum yum snack, if kept in a air tight jar will last for months (only if u can resist.)

1 cup flour

1/2 cup shredded cheese of your choice

1tbs red pepper (adjust the quantity according to ur taste)

2 tsp baking powder

4tbs butter

1tsp salt (adjust according to the salt of the cheese)

1tsp sugar.

Mix all the above ingredients and for a nice dough.

Pre-heat the oven at 180 deg C , and while the oven gets heated roll your dough into a log or a block and plastic wrap it and put it in the freezer.

After about 15 min remove the dough and cut it into rounds or blocks.

Arrange on a baking sheet and bake for about 20 minutes, or untill crispy brown.

Id suggest you to rotate your baking try to get them evenly cooked.

:)n u done with ur yummy snack!

Enjoy:)