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eggs

Continental/ Desserts/ Entertaining/ Italian

Tiramisu

Truly irresistible with Bold burst of Coffee flavor!

Tiramisu or tiramesù in Venetian dialect, literally means “pick me up” or idiomatically it means “make me happy”. And it does 🙂 I love coffee and this dessert takes my favorite flavor to a next level.

Tiramisu

Though it’s a quite recent addition, it’s now ubiquitous across Italy and worldwide. I first had Tiramisu at Royal Orchid Hotel in Mumbai and I fell in love with this masterpiece. As with the most things in Italy there is a great debate about the true origin of tiramisu. Some sources name its origin as Siena in Tuscany however the most credible claim comes from Treviso, in the Veneto near to Venice. Roberto Linguanotto from the Beccherierestaurant claims to have invented it at the end of the 60s and this is his recipe.

People have changed the recipe a lot over the years and the original included no cream or alcohol and hence there are so many versions available on Internet. And here is one more addition to it, adopted from multiple sources which claimed the ‘authentic tiramius’ title.

It’s a no bake dessert and contains raw eggs. The base is made with ladyfingers which is lightly sweet, porous, soft cake shaped like lady fingers and has nothing to do with Okra. (Okra in India is known as lady fingers). The lady fingers are dipped in coffee mixed with alcohol. Needless to mention, you should use the best coffee you have got. Instead of debating between Nescafe or Bru or any other brand I picked up a tall espresso cup from local Starbucks. Alcohol is optional and if you are using it there are two options – dark rum or marsala wine. I prefer Rum & Coffee combination. And then the cream part – it’s made with beaten egg whites and the mascarpone cheese – the cheese with highest fat content – it tastes like साय (say) if you know what I mean. All these ingredients work together to create this magic.tiramisu_1

Tiramisu

Tiramisu

I am sure it requires no introduction!

Ingredients:

Instructions:

  1. Make sure coffee is cold before you use it. Add 2 shots of rum to coffee. 
  2. Separate egg whites and yolks.
  3. Mix the egg yolks with 4 table spoons of sugar and whisk it until you get creamy light mixture.
  4. Fold in mascarpone in sugar-egg mixture making sure that there are no lumps.
  5. In a bigger bowl, beat egg whites with a pinch of salt until it forms firm peaks. Don't overbeat it.
  6. Now carefully fold in mascarpone-egg cream with egg whites to form the cream.
  7. In a wide dish, pour some coffee.ladyfingers & coffee
  8. Now take one ladyfinger and dip it in the coffee from both side. Don't leave it in the dish for too long or it will become too soggy.ladyfinger dipped in coffee
  9. You can arrange them in a wide rectangular glass dish or use individual serving bowl.
  10. Now create a thick layer of the cream on top.tiramisu_in_progress_1
  11. Build one more layer of ladyfingers dipped in coffee and cream on top.tramisu_in _progress
  12. Now, sprinkle some unsweetened cocoa powder on top to add one more flavor dimension.sprinkle_cocoa
  13. Finally, if you like some chocolate shavings go on top.final look - tiramisu
  14. Refrigerate it for at least 4 hours before serving. tiramisu_2

By the way, be ready to clean such mess but it's worth it.
be_ready_to_clean_such_mess

 

 

Merry Christmas and Happy Holidays!

This is my official entry for Foodomania’s Christmas Cook-Off Contest. Happy Cooking!

Breakfast/ Continental/ Desserts/ Snacks

Banana Walnut Bread

Even though I think about calories, fat, saturated fat and of course, the price I end up buying banana walnut bread at Starbucks. The cakey delight is so hard to resist. Today I decided to try it myself at home using whole wheat flour instead of maida (all purpose flour) to make it a little healthier. My husband could not tell the difference 🙂


Banana Walnut Bread

Banana Walnut Bread

Easy to make banana walnut bread made with whole wheat flour, sure to satisfy your sweet tooth!

Ingredients:

Instructions:

  1. Sift together the flour, baking soda, sugar and salt into a large bowl. In another bowl, whisk butter with one large well beaten egg and vanilla essence. Add this mixture to dry ingredients. Add mashed bananas and mix it well to form batter. Add chopped walnuts and mix again.
  2. Preheat oven to 375 degrees Fahrenheit. Grease a loaf pan with cooking spay. You can also use parchment paper. Pour the batter into this loaf pan and bake for about 45-50 minutes at 375 F.
  3. Let it cool for 10 minutes before slicing.

 

Food For Thought

Walnuts are often referred to as “brain food”, not only because of brain-like appearance of their lobes but because of their high concentration of Omega-3 fatty acids. They also promote bone health and play an important role in improving cardiovascular health. Banana is a good source of potassium and dietary fiber; provides cardiovascular protection and promotes kidney health.

So don’t feel guilty while enjoying this homemade dessert 🙂

Sending this for Bread Baking Day being hosted at Paulchen’s Food Blog with the theme of “Bread With Egg”.
Sending it to Vardhini’s Bake Fest hosted by Foodomania

And to Breakfast Club – More than Tea & Toast hosted by Utterly Scrummy.

Off to Radhika’s I love Baking


Continental/ Desserts/ Entertaining

Chocolate Brownies

Rich, Cakey, Chocolatey Goodness !!

I bet you are smiling already. 🙂

This is one thing I have found hard to resist. Even though they are easy to make at home, next time I would rather but them by the piece just to keep my weight loss goal on track. I found couple of recipes with slight variations in amount of chocolate, cocoa powder and eggs used. The one I used came from my colleague’s mom. She has been baking these brownies for last 50 years, how wonderful is that! I think i did a good justice to her recipe and made them more special by baking them on Valentine’s day.

Rich, Cakey, Chocolatey Goodness!

Rich, Cakey, Chocolatey Goodness!

Ingredients:

Instructions:

Preheat the oven to 350F /180 C. Line the baking tray with parchment paper.

In a medium bowl, melt the chocolate and the butter over simmering water. Set it aside.
Remove from the heat and stir in cocoa powder and sugar.
Next whisk in vanilla extract and eggs, one at a time; beating well after each egg addition. Finally fold in the flour and salt, making sure you don’t over mix the batter. Add in chocolate chips and walnuts. You will notice that the metled chocolate becomes hard to work with once eggs and flour are added, but that’s okay.

Transfer this mixture to the baking pan and bake for 20-25 minutes. Pull out and let them cool for at least 40 minuts on a wire rack to get well defined pieces. Well, I dugged in immediately, nothing tastes better than warm chocolate brownie on a perfect rainy evening!

The Secret
The time you take out the brownies out of the oven is very crucial. A few minutes could turn rich moist brownies into hard ones. Test with a toothpick or a skewer inserted into the middle, it should come out sticky with a little batter and a moist clumps clinging to it. If it comes out clean, you have overbaked them.

Sending this to Rasi’s I am the Star

Off to Radhika’s I love Baking

Bake Fest hosted by Sumee and started by Vardhini

Srivalli’s Kids Delight hosted at UK-rasoi

Breakfast/ Continental/ Quick n Healthy/ Snacks

Spinach Pancakes

Hearty and Healthy twist to traditional pancakes

Imaging a light fluffy pancake topped with butter, maple syrup, whipped cream and fresh berries…. Yum! Pancakes are great for breakfast pleasures but they are not healthy! Today I decided to transform this classic American breakfast into a savory, healthy dish with Indian touch.

I used multi-grain flour instead of all purpose flour. I substituted sugar with salt and red chili powder, stirred in lots of  veggies like finely chopped spinach, cilantro, tomatoes and red onions with some coriander-cumin powder together with fennel seeds and ajwain seeds for an extra kick. The result? Outstandingly tasty and healthy pancakes – made from scratch!

Spinach Pancakes

Spinach Pancakes

Hearty and Healthy twist to traditional pancakes

Ingredients:

Method

You can buy multi grain flour in Indian stores or Whole Foods Market in bulk section. Whole wheat flour works too.

Finely chop spinach leaves, a tomato and about a half medium red onion.

Mix all dry ingredients in a large mixing bowl. Whisk an egg in a separate bowl and add it to the dry ingredients. Next goes milk. Whisk until smooth batter forms. Then stir in all veggies. The batter should be spoonable but not pourable. Adjust the consistency by adding either spoonful of water or flour as needed.

Heat a skillet over medium-high flame, add little oil or use non-stick oil spray.

Place a ladle full of batter on the skillet and spread it into a pancake. Cook until the wet side of pancake bubbles. Flip and cook the other side for another 2-3 minutes until brown.

 

These savory pancakes are packed with flavor, good amount of Iron, Calcium, Vitamin A and fibre.

Sending this to Kiran‘s “Cooking with Whole Foods – Spinach” event hosted at cook’s joy.

HITS – Iron rich foods started by Sangee.

And to “Healthy Diet – Breakfast” by Priya’s Versatile Recipes hosted at Roshni’s Kitchen.

Appetizers/ Continental/ Entertaining/ Winter Special

Deviled Eggs

With Easter just around the corner, this is a great time to try this  deviled egg recipe. These are cute, little, very tempting and especially go well for a potluck party and take no more than 5 minutes when you have boiled eggs ready!

The tricky part is getting the perfect hard boiled eggs and lengthy part is to peel the eggs but my ‘Pro Tips’ section has covered both the tricks so stay tuned!

This is a slightly modified version of classic recipe with a spring twist that comes from fresh cilantro. You can subbed cilantro by any fresh herb of your choice. Let’s get started.

Deviled Eggs

Deviled Eggs

Ingredients:

Instructions:

  1. Place eggs in a wide saucepan and cover with cold water, cover the pan.
  2. Bring to a boil for 10-12 minutes.
  3. Remove from heat and let them sit for another 10 minutes.
  4. Remove the shells slice them half lengthwise.
  5. Scoop out the yolks into a separate bowl. Add mayo, mustard (I didn’t use any mayo or mustard in the photo’d version), salt, pepper and mash it together to make it smooth (yep, i skipped it too). Mix it with finely chopped cilantro/chives and finely chopped scallions.
  6. You can now pipe in the mixture back into the egg halves using a plastic bag or a simple spoon or watermelon scooper. Sprinkle with little pepper and/or paprika on top.
  7. Serve cold.

Classic European version always have mayo and mustard.

Pro Tips –

How do I know if an egg has gone bad?
Here is a simple test. Immerse an egg into glass of water and if it sinks it’s good to eat. If it floats, it’s time to throw it away!

Perfectly Boiled Eggs –
1. Use a wide sauce pan and cover the eggs by at least one to two inches of cold water. Using cold water and gently bringing it to boil prevents eggs from cracking.
2. Vinegar can prevent egg white running out from any cracked eggs but this is generally not needed.
3. Add 1/2 tspn salt when the water starts boiling. (For geek cooks – salt raises the boiling point of water so add salt only after water starts boiling and always cover the pan to save some energy :) This makes peeling shell easier.
4. After 10-12 minutes, remove from the heat and keep it covered for another 10 minutes.

I saw this video on Facebook which has a trick for how-to peel an egg instantly. Haven’t tried it yet, but let me know if it works for you.

Happy Easter!
Happy Egg Hunting!

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