Saturday 31 December 2016


Wishing all my dear Family, Friends,Viewers,Readers and Followers a year that’s promising, exciting, inspiring and full of fun! Happy New Year everyone!

Wishing you a warm and heartfelt greeting
for you and your family.
May you all have a victorious and prosperous New Year full of love, hope and serenity. Have a fantastic beautiful New Year!

Sunday 11 December 2016

~*~Angel Cake akka Sponge Cake ~*~

Angel Cake is just another name of the Sponge Cake made with the same ingredients, also very well known as the English Cake.

Angel Cake has layers in two Colors and i used them in my icing and i did not fill it with cream, instead that i used the Raspberry Jam.

The main taste is of the icing no doubt, as it’s mainly with castor sugar and a mix of butter in it.

I remember we used to eat these bars so very often in our childhood, These are normally in a rectangular shape, i happened to eat this in England two years back, to just recall that taste of childhood, it was tasty but of course it’s never the same then.
My dearest Dad used to order this for our Birthdays along with the Black Forrest Cake and I remember we used to eat the icing first of all as it was so colorful green and pink and soooo sugary 
You know this feeling when one starts thinking about the childhood and suddenly you find yourself in this huge circle of thousand and one such moments where you just want to sit quietly and think of each and every memory....okay let’s not get emo…

So well I made this tiny lovely cake for my Hubby Darlings Birthday
He is no fan of too many creamy layers, so I used the jam for the filling and the typical colors of the Angel Cake are usually pale yellow and pink, so I kept that for my icing

I have 2-3 Sponge Cakes recipes here but I always find my cakes getting better with each try, I bit of this and a bit of that :D
The ingredients here are for a cute tiny 15 cm cake

The main secret of a good sponge is always the beating time.
This cake was so spongy till day 4, till the cream started turning a bit softer but the sponge did not harden a bit.
I did not cover the base of the cake with icing so you will see some light brown cake in between the icing loops :)

So if you crave for just one piece of cake you can make this, it gives you like 6 pieces.

You'll see the icing lines are not totally round and not perfect, i always say, i love the beauti of hand made imperfection,for me THAT'S original and i share it with pride :D

So here we go;

3 eggs
100g cake flour
90 g sugar
Dash of salt
1 tsp vanilla extract
1 tbs lemon juice

There is no baking agent in this cake, no baking powder nor baking soda!

I make my own cake flour, so can you as it is a work of 30 seconds :D

1cup all purpose flour
Minus 2 tbs spoons from it
Add those 2 tbs of corn flour in it….. Tada you have your cake flour!
It is Important to sieve this 5 times, yes exactly 5 times!

-Now beat the eggs,sugar,lemon juice and vanilla for 15 to 20 minutes
-Surely with a stop in between or your beater may strike :)
-You will see the and feel the forming of the airy structure of the batter
-Then add the sieved cake flour slowly and just FOLD all DO NOT BEAT.
-Keep folding very gently so all seems creamy and no lumps are to be seen
The reason why we sieve the flour is so that no lumps built in the first place

Now grease a 15 cm pan and lay a round parchment paper on the bottom and pour the batter into it.
Bake in the preheated oven on 170°C for 40 to 45 minutes

It really gets very fluffy while being baked
Take it out after it’s done and let it cool really 2-3 hours before you try to cut it
If you cut it while it is still warm, it may break diagonally and ruin the whole cake, so a bit of patience is always good :)

I made it a day ahead and did the icing the next day, it’s better that way

For the filling:

200 g of Raspberry Jelly not the one with fruit seeds in it

For the icing I took;
150 g soft butter
Beat it till it really turns white in color
Sieve 200 g castor sugar
Mix in slowly and keep beat on a lower speed
Divide in two bowl and then mix in the liquid food color and mix well with a small whisker

Decorate according to your ideas and wish :)

We all loved it as you feel the real cake taste and not just the heavy cream.

Enjoy baking.

Saturday 10 December 2016

**It’s Cookie Time**

(click on the pic for a larger Image)

My last post was some time 2 months ago,though i have been cooking but you know that moment where you hardly have the time even to eat properly let aside taking pics :D
But here i am with the Seasonal Goodies

Winter brings cravings of all what is sweet fluffy buttery and heartwarming and not to forget the cals but; honestly are we even thinking about it  :)D

Chocolates are always there to be gobbled when it’s cold and freezy, but the delish taste and aroma of fresh baked cookies is simply out of this world, heavenly unbeatable.

I  spent the last three days playing around with different doughs :)
Don't get irritated with the different Colors of the Pictures as i have used two different cameras
My actuall Cam is on a journey now a days :)

I mostly make the ones which are requested from my family and friends sort of “Block Buster” lol .
So the most favorite are always the Date Rings and the Cranberry/White Choc and these are always in my hit list.

I made a new batch of cookies this time with Coconut and lemon zest and lemon oil, and some chewy Orange peel/Walnuts they are really very tasty, the combination of lemon with coconut and the orangy touch feels really yummy good.  I think I will change my sides and stand with the Orange Cookies :)

I will just jot down the recipes under each Cookie precisely and short, so try it out and enjoy your winter eves like me :)

Oh yes I’d like to  mention here  that I have  used all organic ingredients here, specially for the cookies as the flour is really the main ingredient and it makes a difference visibly, but of course the plain all-purpose flour is also very good, nothing against it as I have been using that for ages and ages but with the passing time I have skipped to many organic things, especially after attending the seminars and knowing what all comes under the name “Refined” I try to avoid  chemically refined stuff as far as possible :)

As I always write in my notes, Always the Best for our “Machinery” it has to carry us a long long way :)

Okay back to the recipe:

Cranberry/White Choc Cookies
An all time runner and loved for its chewy structure
The important thing is not to bake it too long, when the recipe says 8-10 minutes then it actually is 8-10 and not 10-12 minutes as we usually tend to exceed the given time
But yes exactly these two minutes do make a great difference!
My experience speaks here :)

As you take them out from the oven they may seem a bit raw but no worries they are cooked and  are just too soft and crusty  and be careful  they are not to be shifted immediately so give them a  2-3 minutes  cooling time and then shift it with the help of a spatula over to the cooling wire.

Here’s how to make them:
180 g soft butter
100g sugar
1 large egg
2 tbs brown sugar
2tsp Vanila extract
250g Ap Flour (plain flour)
1 ½ tsp cornstarch
1tsp level baking soda
2-3 pinches salt
150g of mixed cranberry/white choc together
70 g nuts of your choice, I chopped walnuts and almonds  to add in

-beat the butter till fluffy white
-add the sugar and beat again
-add the egg, beat well, it will seem crumbly, it’s normal don’t panic or throw it away :D
-sieve the flour, corn starch baking soda and mix in slowly and keep beating till all forms a  very sticky dough
-Drop in the vanilla extract and mix in the dried ingreidients: White Choc and Cranberries
-Wrap it in a cling and keep in the fridge for at least an hour

This dough has to be chilled before you work on it as it is too soft and needs to set.
Take out of the fridge and let it come to the room temperature but not too warm or else it will be difficult to handle.

You can either roll it out or cut out cookies with the cutter or just roll is into a thick roller pin and cut squares with a sharp knife or you can also make tiny balls and place them on the tray, they will spread and form a nice round cookie while being baked
Best is to use a parchment paper to have a smooth flat structure, besides it’s easy to slip them out of the tray.

Bake these in a preheated oven on 180°C for ONLY 8-10 minutes!

After taking them out of the oven, allow them to cool down and then sprinkle some castor sugar on them , it’s optional, your own choice
They stay soft and delish in a good tight Tin Container


Coconut /Lemon Cookies

120g soft butter              
150g sugar
1 large egg
1 ½ cups plain flour ( Approxi  200 grams)
1tsp level baking powder
½ tsp vanilla extract
2 pinches of salt
Zest of one lemon
1 tbs lemon oil
100g desiccated coconut powder
3-4 tbs castor sugar for coating

-combine butter and sugar and beat fluffy
-add the egg vaniia extract baking powder salt and the lemon oil and beat all together
-add the flour and beat once again
-now add the coconut and mix all with a wooden spoon
-place castor sugar in a bowl
-make small balls and toss them in the sugar and then place them on the baking tray lined with a parchment paper.
-I just pulled some apart to form macaroons
-Bake them in a preheated oven on 190°for 9-10 minutes
Take them out and allow cooling on a wire rack
Keep in a air-tight Tin Container.

Ps: When i say Cup it's always meant a measuring cup. It's the best to use that as there are different types of cups and mugs and if you use that, the recipe might fail due to the incorrect measurements
This is what i use

Date/Fig drops in bitter orange marmalade with nuts

I have no exact recipe or measurements for these as I have really just created something with my fantasy :)

I had bought the bitter orange marmalade from the weekly market and just used it twice on my toast. So as I was making the date rings last year, I had plenty left over dates so I simply chopped them, added Figs, threw in some  chopped  Walnuts and Almonds and mixed all.

Poured some organic honey on it and 2-3 tbs of the bitter marmalade and to bind all these I just took 1-2  tbs of flour and mixed all. Just pinched the dough in small uneven sticks and baked in a preheated oven on 170°Ctil they were a bit darker in color, it took around 10-14 minutes

Sprinkled  castor sugar on them after they had rested a while. Voila!

In the Christmas time we have these very delicious fruit cakes with all dry fruits in it, like cherry, raisins, dry plum, dry apricot, orange and lemon peel, I love that fruit cake but due to some liquid ingredients in it I don’t eat it, so as I made these ,here I could feel THAT taste as I also soused it in the marmalade for an hour. I think it’s worth a try

Orange Peel/Walnuts Cookies

The ingredients are more or less similar to the Coconut Cookies with the exception of some little tid bits.

One important hint, don’t get confused with the Zest and Peel

Zest is in simple words: The Grated skin of the Orange

Peel is the skin itself, like when we peel off any fruit, in this case i peel the skin and cut it in very fine stripes and lay it to get dried up. It’s the best aroma you can get. It seems like a lot of work but it is’nt

Just peel, cut and let them dry. My friend had ordered Lemons and Oranges from  Mallorca (They are the best Sun-Riped fruit ever)  and gifted me some so I used them till the last drop with skin and seeds :D

I also use the tiny sachet we get with the lemon and orange peel, it’s available everywhere

So here we go;
   120g soft butter
150g sugar
1 large egg
1 ½ cups plain flour (Approxi 200grams)
¼ tsp baking powder
1 tsp vanilla extract
2 pinches of salt
Zest of 1 big orange
Peel of 1 Orange

(Later you can press the fresh juice of both and enjoy the pure vitamin C :D )
2 cups of Walnuts and I added cranberries to it too

I always add more things to just see the new outcome, that’s how we create new dishes  na :D

-beat butter,sugar,vanilla extract,orange zest and peel baking powder with salt
-beat in the egg, will make all look crumbly but that’s the way it is
-add theflour slowly and keep mixing
-add the nuts and cranberry and just fold
-place  walnut sized dough balls on the baking tray with a distance of ½ inch allowing it to spread

Bake in the preheated oven on  180°C for just 6-8 minutes!!

Same process, take out,allow to cool,sprinkle castor sugar,let totally cool down before you preserve

In the Tin Box

Coconut Macaroons

I used the same dough of the Coconut/Lemon Cookies just added a bit of fresh milk to make it a bit soft

Date Rings

Some beautiful impressions i gifted our friends

These pictures are Courtesy a dear friend who shared these with me with great delight and joy as a thankyou...It's me who has to Thank you :)

Some for more friends :)

Monday 24 October 2016

~*NY Cheese Cake*~

You only have to think about the cheese cake and  your mouth gets full with that creamy  flavor  of the soft  cream sweet and sour and that crispy crispy bottom, isn’t it : )
I have made lots of different cheese cakes, my beloved Niece Zara is the greatest fan of my cheese cake : )
It’s always exciting to try and then create your own new recipe.

 After baking a range of cheese cakes, the blue berry, the custard, the raspberry, the pudding cheese cakes I have tried and made this New Yorker style cheese cake which is famous for its sour frozen taste.

I got this recipe from my neighbors and then I adjusted it according to the taste I liked.
Some amount minus and some plus and this is really the best what came out.

 I have baked it 5-6 times till now in the last 8 weeks and it was always gone till the last piece.
The amount makes a nice even and not so thick cake, and if I want to make it larger in size I just double these ingredients.
You can make tarts and pies and cup cakes using this recipe, it’s SUPER DUPER in every way!
We first prepare the bottom and do the filling

Usually digestive biscuits are used for the bottom, but you can use the butter biscuits as well, I use both whatever is at hand but take care not to use too sweet biscuits.
I don’t grind them like many do, I crush them and I like leaving some chunks in it too
Just put them in a plastic bag, and roll over with a rolling pin and crush right to left.

So here it goes;
150 g digestive/butter biscuits
80 g butter ( heat on a low flame till liquid)
-crush the biscuits
-turn into a bowl
-heat the butter till liquid
-pour all over to the crushed biscuits and mix with hands till all mixed well
(Take a round form  of 24cm with a latch so you can open it after it is ready)
Spread these crushed biscuits on the base of the form and press gently with your Palms to even the Surface equally
Bake this in the preheated oven on 170°C just for 8-10 minutes
The bottom will be ready firm crispy

The Filling:
100 g sugar
2 tbs very level starch (Speisestärke)
250 g Philadelphia  cheese spread (Frisch Käse)
150 g Curd Cheese ( Mager Qurak)
80 ml liquid cream (Schlag Sahne)
1 egg
2-3 tbs lemon juice

For the Glaze
150 g sour cream (Schmand)
1-2 tbs sugar
2-3 tsp lemon juice

Don’t be confused with the double use of lemon juice, this is the main kick in the taste so use exactly as mentioned  : )

-first of all beat the sugar, along with the cheese spread, curd cheese and the starch till all turns nice creamy with the hand mixer
-now add the egg, the liquid cream and the lemon juice and DON’T use the hand mixer, just mix it with the spatula gently till all forms a creamy structure .
-Pour this creamy mixture onto the ready crispy bottom evenly and bake this in the preheated oven on 170°C for around 50-5 minutes
-take the cake out and let it cool down a bit, say around 15 minutes

-now make the glaze, don’t make it ahead as the sour cream and sugar will leave water and it will become too runny!
-just feel the top of the cake if the extreme heat has cooled down, then spread the glaze with the help of a spoon, spread evenly and place it in the oven again and bake another 10 minutes
Finally the cake is done, take it out, let it cool properly before you keep it in the fridge
This should chill at least 6 hours, I usually bake a night before so it has enough time to chill the whole night.
Enjoy baking  and do share your experience :)