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the vanilla essence next pour the oil in a thin stream finally fold in the flour in 3 quick additions add the lime zest if using grease and line a 8 cake pan or a loaf pan and bake at 180 deg c or 350 deg f for about 30 35 mins or until a skewer inserted in the centre of the cake comes out clean i draw the line at measuring the ingredients making the batter and pouring it into the pan when it is time to handle the oven i make sure that i am around this is delightfully soft cake and is perfect with a cup of tea or coffee i savour every bite not because it is a nice cake but because of the little hands that make it try making this with your toddler and revel in their sense of accomplishment worth every single crumb i promise posted by suvi at 9 54 am 7 comments email this blogthis share to x share to facebook share to pinterest labels cakes monday august 13 2012 tres leches cake i am by nature a procrastinator my parents had nicknamed me the queen of all things last minute it is not hard to see why when in school the homework would be done early in the morning between large gulps of milk in college projects would be finished by burning the proverbial midnight oil even today i tend to fill out forms minutes before they need to be actually submitted if you need any further proof of just how i tend to procrastinate check out my entries to various food blog events most of them are after the submission date when it comes to making desserts however i am the exact opposite i will usually start making desserts soon after i have read the recipes before i have even ascertained that i have all the ingredients that a recipe calls for so why it took me almost 5 years to make the tres leches cake is beyond me i first heard of or rather read about the tres leches cake when i was looking up recipes for the dulce de leche flan pastel de tres leches appeared as a related recipe on one of the many sites i visited i was intrigued by the tres leches cake the entire concept of mixing together and pouring a combination of 3 types of milk and hence the name which translated means 3 milks cake condensed milk evaporated milk and fresh cream over a sponge cake fascinated me ever since i read about the cake i made it many times in my head sometimes i would top the cake with mangoes other times it would be peaches or lychees but i always stopped short of actually making the cake i think it was fear that the milk mixture devoid of any flavouring would make the cake taste and smell very milky a couple of weeks ago i came across a recipe that recommended using buttermilk i loved the idea of using buttermilk the tang from the buttermilk would be perfect to counter the milkiness of condensed milk and evaporated milk i wasted no more time in making the tres leches cake tres leches cake for the cake recipe from the pioneer woman eggs 5 separated mine weighed 51 gms sugar 1 cup milk 1 3 cup vanilla essence 1 1 2 tsp all purpose flour 1 cup cornflour 1 tbsp baking powder 1 1 2 tsp salt 1 4 tsp oil 1 tbsp method sift together the flour cornflour baking powder and salt whip the egg whites till you get soft peaks add 1 4 cup of sugar and whip till you get stiff peaks and set aside beat together the egg yolks and the remaining 3 4 cup sugar till pale and creamy the mixture should fall in ribbons when the beaters are lifted from the mixture add the milk and vanilla essence next fold in the flour with a spatula till just combined fold in the egg whites in 3 batches and then add the oil and mix pre heat the oven to 350 deg f or 180 deg c grease and line a 10 round cake pan i used a 9 cake pan but on hindsight i feel a 10 cake pan will be better the original recipe uses a 9 x 13 pan bake for 30 35 mins or until a skewer inserted comes out clean cool the cake and then poke it all over right down to the bottom of the cake at 1 2 intervals with the skewer for the soaking liquid adapted from un dejeuner de soleil evaporated milk 1 1 2 cup condensed milk 1 1 4 cup buttermilk 3 4 cup brandy 1 1 2 tbsps optional vanilla pod 1 small or vanilla essence 1 tsp method slit the vanilla pod length wise and scrape the seeds add the pod and the seeds to the evaporated milk and heat it till bubbles start to form around the edges of the evaporated milk cool and then add the condensed milk buttermilk and brandy if using return the cake to the cake pan i used a 9 1 2 springform pan which made it easy for me to later transfer the cake on the cake platter and slowly pour the milk over the cake starting at the edges and moving to the centre i poured the milk in 3 batches at an interval of 5 minutes between each addition cover with clingfilm and refrigerate for at least 3 4 hours in order to allow the cake to absorb all the liquid for the topping whipping cream 300 ml icing sugar to taste vanilla essence 1 2 tsp frozen mixed berries 450 gms sugar 1 2 cup lemon juice 1 tbsp cornflour 2 tbsp mixed in a little water whip the cream with the icing sugar and essence till you get soft peaks mix together the berries with the sugar and lemon juice and set aside for 30 minutes then cook over a low heat till the berries soften and the juices start bubbling add the cornflour and stir continuously till the sauce thickens cool to room temperature transfer the cake on a serving dish and spread the whipped cream over the top and sides of the cake and spoon the berry coulis over the top i made the tres leches cake for a dinner party and it was devoured yes devoured there is no other word for it this is all i was left with the next day i barely manage to get a decent slice for a picture so how is the cake you ask to tell you the truth in spite of all the praises heaped on the tres leches cake i made it with a bit of skepticism i kept wondering if the soaking liquid would drown the cake and make it soggy but i was wrong it is amazing how the soaking liquid does not drench the cake the cake stays firm each slice retains its shape and yet each bite is very moist the buttermilk gives it a slight tang almost indiscernible but still very much there and then there is the whipped cream with the berry coulis an explosion of flavours and texture in every bite i loved it so much that i can t wait to bake it again oh and in case if you are wondering what to do with the leftover evaporated milk cream and condensed milk make this kulfi which needs exactly the same ingredients clearly on some days you can end up with a lot of dessert posted by suvi at 2 46 pm 7 comments email this blogthis share to x share to facebook share to pinterest labels cakes desserts fruits tuesday august 7 2012 glühwein most days begin like all other days they slide through the same motions most of the times they end the same way as any other day routine that is the word used to describe such days but sometimes just sometimes a day that begins like most others has something special in store a magic that slowly unfolds as the minutes tick today was one such special magical day today it snowed in johannesburg it was something really special because snowfall in joburg is rare to put it in perspective it has snowed all of 22 days in the last 103 years but what made the day absolutely magical was the fact that i was seeing snowfall for the first time in my life the daughter and i frolicked outside sticking our tongues out to taste the snow and dancing till our noses turned cold and numb to keep warm i made some hot chocolate for her and glühwein for me ok not all of it for me i was nice and shared it with some friends who dropped in i wanted to use manisha s recipe but unfortunately i was unable to access her blog today so i turned to google who else and adapted this recipe and another one that my friend jess had emailed to make my glühwein ingredients red wine 1 litre any red wine will do i used a merlot zest of 3 oranges and 1 lemon orange juice 350 ml cinnamon quill 2 nos cloves 8 star anise 1 peppercorn 10 nos sugar 1 2 cup brandy 1 2 cup or less most recipes will recommend using a cheaper wine but according to jess the cheaper the wine the more sugar you need don t pull out your best wine but the wine should be drinkable method combine all the ingredients in a saucepan except the brandy and heat gently for about 20 minutes without allowing the mixture come to a boil turn off the heat cover and allow all the flavours to infuse about 30 minutes strain re heat add the brandy and serve just as the glühwein was ready to sip it began snowing in earnest obviously i had to first freeze my fingers and take some pictures perfect day to enjoy the glühwein you do agree don t you posted by suvi at 11 07 pm 1 comments email this blogthis share to x share to facebook share to pinterest labels beverages friday may 11 2012 amrakhand this is a small part of an e mail i wrote 2 years ago soon after i wrote this post to a few of my very special childhood friends we were a group of 3 girls and 2 boys and their friendship was one of the best things that ever happened to me do you remember our summer holidays the months of april and may when the sun shone with all its might and we roamed aimlessly around the neighbourhood barefoot with nary a care in the world except of course our exam results tell me do you remember those little white lies we told each other of how well we had done in our exams only to sheepishly hang our heads in shame when our mothers got together and bemoaned our dismal results do you remember the games we used to play i know how that sounds games we played but back then it simply meant lagori dabba ice spice chor police dodge ball carrom statue or colour colour to name some we could play all day long in fact the day isn t just long enough to accomodate all our games we used to complain of course there were times when we would fight bitterly loudly physically we would take sides split into groups and declare a cold war only to reconcile a few hours later and start playing again as if the fight had never happened playing fighting reconciling it was all so easy then do you remember us glugging down glasses of cold panha kokum sherbet or rasna after playing in the hot sun and egging you m to burp louder louder we used chant and you would oblige us every single time we would all collapse into giggles we would laugh so hard that we would get hiccups so we d drink some more juice to get rid of the hiccups and start with the burp game again do you remember landing up at odd hours at each others houses demanding to be fed with our mouths stuffed with food and without any regard for the feelings of the aunty feeding us we would start loud arguments about how our respective mom was the world s best cook do you remember the races we had no we never had running or cycling races we competed to find who could eat a ripe mango the fastest we would soften the mango between our fingers and suck on it the juice dripping down on our already stained and muddy clothes k your white petticoats would take quite a beating we never savoured the taste then all we wanted was to eat as fast as possible and do you remember looking up at the skies towards the end of may when the monsoon clouds would start to gather we couldn t wait to get wet in the first monsoon showers and yet the first showers would always sadden us a little for with the first showers also came the realisation that our schools would reopen soon and we would have to wait a whole year for the fun to begin again oh what a vacation we ve had we would say over and over again we are never going to forget it so tell me tell me that you still remember because i i have never forgotten i have said this before and i don t mind saying it again no matter where i live no matter what the season it is there at that time to me the months of april and may will forever mean summer holidays and mangoes lots of mangoes and amrakhand we preferred amrakhand over shrikhand and when the mango season was at its peak there would be amrakhand at the table almost every other day amrakhand is simply mango pulp mixed together with chakka or hung curd and sweetened with a bit sugar making it is very easy but it does need some pre preparation making chakka or hung curd chakka or hung curd is nothing but yogurt from which excess water has been drained off to make hung curd you will need a muslin cloth and a bowl place the muslin cloth over the bowl and pour the yogurt in the centre of the muslin cloth tie up the muslin cloth tightly with a string and suspend it over a hook i suspend mine over a door knob and place the bowl directly under the cloth this is important else you will end up with a puddle of whey after about 4 hours open the muslin cloth and gently mix the yogurt tie it up tightly once again and suspend it for another 4 hours at the end of about 8 hours you should end up with a creamy yogurt almost like cream cheese don t discard the water strained from the yogurt you can use it in your curries or to knead dough i use it to make dugh once you have the thick and creamy hung curd making amrakhand is a breeze amrakhand ingredients hung curd 2 cups fresh mango pulp 1 5 cups 2 cups see notes below cardamom powder 3 4 tsp icing sugar 2 tbsps or to taste salt a pinch for garnishing optional chopped nuts 2 3 tbsps mango cubes 1 2 cup method make mango pulp by pureeing mango cubes in a blender place a sieve over a bowl put the the hung curd and the mango pulp into the sieve and mix together with a spoon you could mix the two directly in a bowl but passing it through the sieve ensures a smooth lump free glossy amrakhand add the cardamom powder and the salt do a taste test and add sugar as needed i sometimes don t need to add any sugar the sweetness from the mangoes is good enough for us let it rest in the refrigerator for atleast a couple of hours before serving in order to allow the flavours to mingle garnish with nuts and serve the traditional way with hot puris or if frying puris is as tedious for you as it is for me fold in a few mango cubes and serve it as a post meal dessert absolute manna from heaven notes canned mango pulp is very easy to get these days it doesn t matter make amrakhand with fresh mangoes only for nothing else can match the taste of fresh mangoes in amrakhand the colour of your amrakhand will depend on the type of mango used use pulpy as opposed to juicy mangoes in india alphonso mangoes work best here in johannesburg i used heidi mangoes if i am serving the amrakhand with puris i use 1 5 cups of mango pulp for 2 cups of hung curd in order to get a thicker amrakhand i increase the mango pulp to 2 cups if i am serving it as a post meal dessert to get a more intense mango flavour posted by suvi at 5 21 pm 10 comments email this blogthis share to x share to facebook share to pinterest labels festive fruits indian desserts maharashtrian wednesday april 25 2012 black pepper noodles with stir fried vegetables it was late morning on a lazy sunday the sun shone high up in the sky and the garden had burst into a myria...