SALTED CARAMEL POTS DE CREME

Salted caramel (pot de creme)

Caramelization is the tasty form of sugar  salted and mix with yolks and cream.......creamy saucy dish in a pot...mmmmmm yummy to eat.....I love its taste and natural color due to caramelization of sugar. Its an easy and tasty dish for kids and elders. It is a traditional french dish and delicious to have.........

After a long gap I'm posting this recipe for Baking partners by Swathi iyer. I made a slight difference from the recipe that enhanced its taste......

prep time-10 mins

Baking time-40 mins

serves-4-5

Recipe source:epicurious

Ingredients:

Sugar-3/4 cups

  Water-2 tbsp

  Salt- a pinch  

Cream-1/2 cup

 Milk powder-1/4 cup

  Egg yolks- 3

 Flaked salt- 1/2 tsp

Method:

In a non-stick pan add sugar melt them till it changes its colour add in water and salt boil till it attains caramelization. whisk in cream and milk powder to the mixture and heat till it dissolves and slightly cool them.

In a clean bowl beat yolks till it thickens and changes into pale colour add the caramelised mixture and whisk well.

Preheat the oven in 180°c

Pour the caramel cream into the greased ramekins/silicon cupcake moulds/ greased aluminium cups. In a large baking pan add 1/2 water and place the filled moulds in water bath. Bake at 180°c for 40 mins and cool them in fridge for 3-4 hrs and serve with Icecream or caramel sauce................

 

FRENCH MACARONS

French Macaron

French macarons.......Ha.........this word was a nightmare for me.How many recipes I refered how many people I asked .Its numberless.........Really U don't believe when I happen to talk to a baker or a chef my next question will be......How do you make french macarons?Even to the bakery owner nearby..............

I tried it for about 3 times but every time I made it showed some error but I never lose hope.I said to myself that I will  get success in making the macarons.I saw my fellow baker sumod tom's recipe and got inspiration from him and tried this again.I took recipe from Martha stewart but made some changes and tried this macarons..............

Wow wow wow............This time I got it right....Super cool macarons with crunchy and smooth texture......Tasted so good that I melted with these macarons.You could see my face while eating it     I even couldn't sleep yesterday becoz of happiness ........ok ok......I hear your voices to stop exciting and share the recipe.This is my easy and yummy recipe of my french macarons...........

French macarons

Preperation time:10-15 mins

 resting time:1-1/2 hrs

 Cooking time:10-12 mins

  yields-about 25 macarons.

Ingredients:

Egg white- 1   

Almond flour- 1/4 cup+2 tbsp  

 Icing sugar-1/2 cup 

food colour-few drops

Method:

Almond flour:

Take 1/2 cup of almonds and blance them  and remove the skin then toast them in a dry non-stick pan for a while. Note.....It should not change its colour.Just toast to remove the wetness and cool them completely.In a clean and dry mixer add the toasted almonds and 2 tbsps of icing sugar(powdered sugar didn't worked well.It made the flour wet).Pulse them for 2-3 secs and then again pulse for another 2-3 secs.The flour will be powdered if not repeat it again but remember  one or two almonds may remain.Just remove from mixer and sift them.The flour will be dense,so sift them by mixing them with your hands.Now measure the flour that needed for this recipe.Reserve excess flour and coarse mixture you get for next use.You can use the coarse mixture in brownies.

Remember the bowl and hooks should be dry while beating the egg whites otherwise it won't get its foamy texture. 

Break Egg carefully and remove yolk from it.Add whites in the clean bowl and beat well till it turn white and foamy,now gradually add in the icing sugar and beat till it combines.Donot add sugar before the egg white gets foamy texture otherwise the whites will ruin.It happened to me this time also and I redone the process then take off the beater and add few drops of food colour to the meringue.You can use any colour you wish in liquid form,powdered form or gel form but have to combine it well so that the meringue completely turn to its colour. Now fold in the Almond flour to the mixture in 3 parts.Fold it well and put the mixture into a pipping bag with big round tipped nozzle.

In a baking sheet or tray pipe them in a round shape,just pipe for about a tbsp or two of meringue.Pipe them with gap between the macarons in the tray/sheet.Tap them in a flat surface so that it spread and form a round shape.Don't worry if the shape differs it'll happen for the first time and  You can use macaron baking sheets to get the perfect rounds or draw shapes in a butter paper and use.I just piped in my desired rounds or you can use spoons to pour the mixture in tray/sheet.

Now rest the piped macarons for about 1-11/2 hrs till it gets dry.

Preheat the oven to 170°c 

Place the macarons into the oven and bake @ 170°c for about 10-12 mins.You will see the macarons risen up and when you tap on the top it will make a sound.Dnt tap too hard the macaron will break guys.Now its prfectly baked,remove from oven and place undisturbed to get cooled.

Now time to sandwich them.Don't show the baked macarons to your kids or they will eat them before you sandwich them.My kids do...........

You can use any kind of filling you love I used chocolate filling becoz ofcourse my kids love chocolates.

Chocolate filling(ganache):

fresh cream-30 gms 

 Dark chocolate/regular chocolate-90 gms

Heat cream and add chocolates,stir till it combines and make thick filling.Take one macaron and fill chocoate ganache and close with another macaron.............Now its time to enjoy your macarons.keep one into your mouth just close your eyes and enjoy its melting in your mouth mmm mmmm mmmm.............

Beat whites and gradually add in sugar

pipe into the baking sheet/tray

Fill the ganache

Enjoy your melting moments.............

 Notes to remember:

• Toast the almonds just to remove wetness donot toast till it turns colour.
• Just pulse the mixer while beating almonds and icing sugar.Use only icing sugar,there will be some almonds left coarse just omit it and sift the flour well.
• Must sift the flour before mixing to the meringue to get the smooth texture.
• Remember the bowl and hooks should be dry while beating the egg whites otherwise it won't get its foamy texture. 
• Do not add sugar before the whites get foamy texture or it will ruin the mixture.
• Tap the sheet after piping it to spread.
• Rest them for atleast 1-11/2 hrs to get dry on top or it will become chewy when baked.
• Donot remove macarons from tray before cooling completely or the bottom will remain in the tray.
• I used baking sheet and non stick tray both.The surface was smooth in the macarons baked in nonstick tray than sheet.
• sandwich them with any kind of filling you like.

I think I remembered everything to you If I've left any points just comment me dears and your reviews too.................

Sending this to Remya's kitchen First blog anniversary celebration and giveaway

EGG AND MUSHROOM BAKE

Egg and mushroom bake

We usually prepare omelette with eggs and can be accompanied with any kind of toppings.It will be good combo for meals or variety rices as a side dish.Can we make it as a main course meal with garlic bread.I got inspired by a friend and made this Egg and mushroom bake for Rafeeda AR from http://www.thebigsweettooth.com/ for Shhh secretly challenge.......She gave me Egg and cinnamon.I got confused what to prepare with these ing.an eggnog?a cake?.No I have to prepare a different recipe.I made this recipe and it was a big hit.My kids loved it a lot for their breakfast.Try this recipe and have fun with kids........!!!!!!!!!!!

Egg and mushroom bake:

Preperation time:10 mins

Baking time:25 mins

serves-4

Ingredients:

Eggs-4  

 mushroom-1/2 cup,chopped  

fresh peas- 1/4 cup if using dry soak them for 4-5 hrs and boil well  

 Onion-1,chopped 

tomatoes-1 small size,chopped  

redchilly powder-1/2 tsp

  cinnamon powder-1/4 tsp cardamom powder-a pinch 

salt to taste

 pepper powder-1/4 tsp  

any cheese- 1/2 cup grated   

oil-1 tsp  

coriender leaves-few,chopped

Method:

In a pan add oil and onion saute well till it becomes soft.Add in mushrooms and peas saute till done,add tomatoes fry till soft add in redchilly powder,cinnamon powder,cardamom powder and salt saute till combine well and set aside.

Preheat oven to 190°c or heat the steamer/Idly pot.

Grease the baking dish/ramekins and place a spoon of mushroom mixture into it just to fill 1/4 of the dish.Break egg into it and sprinkle salt and pepper powder.Cover the top with cheeseand sprinkle coriender leaves.

Place into the oven and bake for about 25 mins.If you want the eggs bake completely keep for some more mins,I baked it till cook well or In a hot steamer/Idly pot  place a plate and arrange these ramekins and steam for about 20 mins and enjoy with garlic bread......!!!!!!

To make Garlic bread:

Bread cut into shapes-5-6 pieces

  butter-1 tbsp,softened

crushed garlic-1 tsp 

coriender leaves-1 tsp,finely chopped 

 salt and pepper to taste

In a bowl mix butter,crushed garlic,coriender leaves,salt and pepper powder.Heat griddle and coat butter mixture over the bread and toast them.

Sending this to Remya's kitchen First blog anniversary celebration and giveaway

MEAT LOAF/MUTTON CAKE

Meat loaf/Mutton cake

This meat loaf  was in my wishlist for over years.But had some fear to try it whether I can make it or not.I tried it today and got awesome meat loaf.It is nothing but a baked/steamed version of meat with less ingredients.It has a yummy taste and healthy...........Just try this without any fear and give your feedbacks to me in comments............

Prep.time: 10 mins  Baking time-45 mins/Steaming time-15 mins  serves-10-15 loaves 

Ingredients:

Ground meat-1 cup

   carrot-1/4 cup,peeled and finely chopped  

button mushrooms-2 tbsp,finely chopped  

Onion-1,finely chopped  

Garlic-1 tsp,peeled and finely chopped  

salt to taste

 pepper powder-1/2 tsp  

oil-1 tsp

Egg-1 

Tomato ketchup-2 tbsp

  Oats-1 tbsp

Method:

• Heat oil in a pan add garlic fry a while add onion,carrot,mushrooms saute till done with some salt and pepper powder.When it is done transfer them into a plate and cool them.

• In a bowl add ground meat any kind of meat you can use whether mutton,beef or chicken,cooled vegetables mix well,now you can add salt for meat.When mixed break eggs, into it and oats then combine them.

• Heat water in a boiler/pan place a seive over it or Preheat oven to 180°c

• Fill the mixture in aluminium foil cups and spread tomato ketchup over it.Place over seive for steaming and steam them for 15-20 mins or till done.

• For Baking place the cups over baking tray and bake them @ 180°c for 40 mins.

• When cooked Remove them from foil cups and cut into slices.Serve hot with sauce over them.........!!!!!!!!!!!!

sending this to Remya's kitchen First blog anniversary celebration and giveaway

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SHEERMAL(FLAT BREAD)

Sheermal(Flat bread)

Sheermal is a persian flat bread which takes a main part in mughlai cusine.It has taken it main part in hydreabadi and lucknow cusine.It is made of flour and ghee with yeast in saffron flavour.It is a sweet bread baked in oven,can be eaten as it is or with any stuffing.

I made it for WKTB group in fb by Aparna from my diverse kitchen.

Sheermal(Flat Bread)

Ingredients:

Flour-21/4 cups

   yeast-11/2 tsp

  sugar-2 tsp  

salt-3/4 tsp

  Egg-1

  lukewarm milk-1/4 cup 

 milk-1/2 cup 

rose or vanilla essence-few drops 

 Ghee-1/4 cup  

saffron-few strands  

Method:

In a mug add lukewarm milk,salt and sugar dissolve them and sprinkle yeast on it and place undisturbed for 10 mins or till rises up.......In a standmixer bowl add Egg and milk  whisk well.Add the yeast mixture,rose/vanilla essence mix well.

Sift the flour and add gradually to the wet ingredients and knead a soft and pilable dough in the middle add ghee to coat well.

Place in a bowl,cover well and place aside for 11/2 hrs till it rises up.Now flour the surface and divide the dough into 2 parts.Spread the dough into a flatten disc with 11/2  inch thick.place on the baking dish and prick them with fork.Mix saffron and warm milk and brush them on sheermal.Meanwhile...

Preheat the oven to 180°c

Bake sheermal for 10-15 mins,do not over bake them and serve with jam or any kind of spread..........Enjoy this delicious bread..............

CHAPPATHI-EGG RICE WRAP(Burrito)

Chappathi-EggRice Wrap

Whole wheat Chappathis are healthy and wholesome meal. It helps us to get vitamins and minerals to our body.When it is stuffed with egg rice then we dont need any other dishes to complete our meal.It is fullfilled,colourful and mouth-watering dish........

A burrito is a type of Mexican food consisting of a wheat flour tortilla wrapped or folded into a cylindrical shape to completely enclose the filling. The flour tortilla is usually lightly grilled or steamed, to soften it and make it more pliable.Try out this yummy recipe and enjoy international dish at home using available ingredients at home.............I made this wrap for shh secretly challenge.This time my partner is Ramya venkateshwaran.She suggested me flour and egg.........

For the dough

Ingredients: 

Flour-1 cup  

 salt-1/4 tsp  

water needed

Method:

In a bowl add flour and salt mix well add water knead to a thick dough,cover with wet cloth and keep aside for 10 mins.Roll out a small ball sized dough into a thin flat sheet.Heat the griddle/tawa do on both sides without oil.cool the chappathis.

For Egg Rice:

Ingredients:

Boiled Rice-1/2 cup  

Egg-2 

 Onion-1 medium size,chopped 

  Capsicum chopped-2 tbsp  

oil-1 tsp 

 Cumin seeds-1/2 tsp 

  pepper crushed-1/2 tsp 

Garlic crushed-2 pods   

salt to taste

Method:

In a wok/deep bottomed pan add oil heat well add cumin seeds to splutter.Add garlic,onion saute well add eggs leave for 1min undisturbed when it half boiled break them into pieces and stir well.Add in salt and pepper mix well and cool them.

For Assembling:

Onion-1,thinly sliced 

  Lettuce leaves-2 pieces  

Egg Rice a cup  

Tomato sauce-1 tbsp  

Cheese-1 tbsp,grated(optional)  

Mix Egg Rice and tomato sauce and set aside.

In a plate place one chappathi sprinkle onion slices on one side.Place one lettuce leaf  and a scoop of  Egg rice mixture spread on one side.Sprinkle cheese and roll the wrap tightly by folding the sides.You can serve as it is or do again on the tawa and serve warm.........

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FLAOUNES

 

 Flaounes

In this month of Easter celebration usually people make with easter eggs or any savoury dish.Flaounes are savoury cheese pies with greek easter recipe on the day of good fridayas a part of breaking meal after lent when they do not eat meat and cheese.Any kind of cheese can be substituted in this flaounes.I've used cottage cheese(paneer),cheddar cheese and mozarella.Its so yummy and delicious and decided to make another set of flaounes.

Ingredients:

maida-21/2 cups  

 yeast-3/4 tsp  

 salt-3/4 tsp  

sugar-11/2 tsp  

egg-1   

milk-1/4 cup   

butter-60 gms  

warm milk-1/4 cup(may be less)  

oil for greasing      

For the filling:

onion-1,diced  

tomato-1,cut 

 sausage-2 strips,cubed  

redchilly powder-1 tsp  

italian seasoning-1/2 tsp 

 salt to taste  

oil-1 tbsp

for topping:

 paneer grated-1/2 cup 

 cheddar cheese- 1/2 cup 

mozarella cheese-1/2 cup 

 milk-1/4 cup

Method:

            In a pan add oil and onion saute well then add tomatoes saute till it dissolves add sausages,redchilly powder,italian seasoning,salt to taste saute till water absorbs well and cool them.   

In a bowl add salt sugar and warm milk sprinkle yeast and rest then to prove.Then add in remaining ingredients and flour knead them to form a non-sticky dough.Rest them for 1-2 hrs till it rises up.

                                      Now make the dough into big sized balls and roll them flat and fill in 2 tbsp of sausage filling and sprinkle 11/2 tsp paneer then same amount of cheddar then top with mozzarella cheese fold in the sides to make a sqaure or rectangular shape.Preheat oven to 200°c place the flaounes and pour some milk into the filling and bake them for 20-25 mins.

flatten dough

fill in the filling

fold the sides

seal the edges

enjoy the easter treat.............