FRUIT AND NUT ORANGE LOAF - Mmmmmm...

The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.

Epicurious’ definition of Quick Bread:

Bread that is made without any kneading or rising time is a quick bread. That's because the leavener in such a bread is usually baking powder or baking soda, which, when combined with moisture, starts the rising process immediately. In the case of double-acting baking powder, oven heat causes a second burst of rising power. Eggs can also be used to leaven quick breads. This genre includes most biscuits, muffins, popovers and a wide variety of sweet and savory loaf breads.

Here are few things we should follow for this challenge:

    * No yeast

    * Can’t take more than 1.5 hours to prepare and bake through.

    * Only loaves or muffins/popovers

Here is my version of quick bread.  This is a base recipe and you can add fruits, nuts and flavorings of your choice.  As I love oranges here is Fruit and Nut Orange Loaf.  You will be mesmerized by the aroma when you bake this... here you go...

YOU CAN ALSO SEE MY LOVE FOR ORANGES HERE AND HERE

ZESTY CRANBERRY RICE PUDDING

LOVE FOR ORANGES

YEASTED MERINGUE COFFEE CAKE 

HERE IS ANOTHER QUICK BREAD RECIPE WITH BANANA AND WALNUT 

BANANA WALNUT BREAD

FRUIT AND NUT ORANGE LOAF

Ingredients :

All purpose flour - 2 cups

Dried Fruits - 3/4 cup (I used California raisins, golden raisins, dried cranberries)

Nuts - 3/4 cup (I used chopped almonds, walnuts and pistachios)

Baking powder - 2 tsp

Eggs - 2

Yogurt - 1/4 cup

Butter - 1/2 cup

Sugar - 3/4 cup

Salt - 1/8 tsp

Zest of 1 orange

Orange Juice - from 1 orange   

 

Method:

1. Preheat the oven to 350 F.  I used 8 inch loaf pan.  Grease it with butter and dust it with flour.

2. in a large bowl sieve flour, baking powder and salt.

3. Beat the butter and sugar until light and fluffy.

4. Add the eggs one at a time, mixing well after each addition.

5. Once they are mixed well add the vanilla and orange zest.

6. Add 1/2 of the flour mixture in the butter mixture, whisk well.

7. Stir in the orange juice and yogurt, followed by the remaining flour.

8. Once everything is mixed well. 

9. Stir in the fruits and nuts dusted with 1/4 tsp of flour.

10. Pour batter into the prepared loaf pan.

11. Bake for 50 to 60 minutes.  If the top of the bread is nicely browned after 30 minutes just close with aluminum foil to prevent over browning. 

12.  Test the loaf after 50 minutes with a toothpick to see if it’s done.

13. If the toothpick is not clean, bake for another 10 minutes.

14.  Once done, let it cool in the pan for 10 minutes. Transfer to wire rack and let it cool nicely.  This is very important to have neat slices. So patience is important here. Though I will never wait :):)

 

Enjoy the Fruit and Nut Orange loaf with coffee or tea!!!

 

Note :

1. You can also brush it with orange marmalade when the bread is hot.  This gives a glossy finish to the loaf.

2. You can also serve this bread with orange glaze which tastes so good.

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BAKED KALE CHIPS - MUNCH HEALTHY !!!

The beautiful leaves of the kale plant provide an earthy flavor and more nutritional value for fewer calories than almost any other food around.  Like broccoli, cauliflower and collards; kale is a descendant of the wild cabbage, a plant thought to have originated in Asia.  Kale can provide you with some special cholesterol-lowering benefits.  Kale’s risk-lowering benefits for cancer have recently been extended to at least five different types of cancer.  Kale is now recognized as providing comprehensive support for the body's detoxification system. 

We love kale in any form like sautéing, steaming etc.  Munching Kale in the form of chips is another way of including them in your diet.  I am sure you cannot stop at just eating one. There are umpteen number of ways you can flavor the kale. But here is a simple flavoring for Kale with spicy garlicky flavor.  Hope you enjoy the healthy post!!!

BAKED KALE CHIPS

Ingredients:

Kale - 2 bunches

Olive Oil - 2 tbsp

Cayenne/Chilli powder - 1/2 tsp

Garlic Powder - 1 tsp

Salt - 1/4 tsp (Add according to your preference, usually I add very little)

 

Method:

1.  Tear the leaves from the stem/stalk to big or bite size pieces.( as it shrinks while baking).

2.  Rinse the kale in cold running water. Make sure there are no trace of mud or soil.

3. Dry them in the Kitchen towel.  There should not be any moisture.

4. Then mix the garlic powder, salt and Garlic powder with the olive oil.

5. Now massage the Kale leaves with this mixture until they are well coated.

6. Spread the Kale in the baking tray.

7. Bake them for 20 to 25 minutes in the 300f preheated oven, by flipping the Kale once every 10 minutes.

8. The time depends or varies in different oven.  Let it bake until it is crispy and make sure the edges are slightly brown but not burnt.

Note:

1. You can make chips with any type of Kale. The baking time depends on how thick the leaves are.
2. Play with your imagination by adding different flavors each time.  
3. You can also follow the same procedure with chard, spinach too

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LEMON POSSET - TANGGGGGGGGGY !!!!

Lemon Posset, there is no other dessert easier than this.  This is extremely easy, quick and tangy pudding.  You need not search for any fancy ingredients.  If you are lemony person then this is the perfect dessert for you.  With just 4 ingredients..here you go for delicious dessert.... See notes for variations.

 

LEMON POSSET

Ingredients:

Heavy cream - 300 gm

Sugar - 110 gm

Meyer Lemon - 2

Zest of 1 lemon

Whipped cream for garnishing

Method:

1. Bring cream and sugar to boil until sugar is melted.

2. Stir constantly and adjust the heat to avoid over boiling.

3. Now put off the flame.

4. Stir in the juice of 2 lemon and zest.

5. Let it cool.  Now divide the mixture to the serving cups.

6. Cover the posset and chill it.  Let it chill at least for 3 to 4 hours or even overnight.

7. Serve chill with whipped cream on the top.

Note:

1. Orange Posset - Just replace lemon with the juice of orange.

2. Ginger Posset - Follow the same method by adding 1/2 tsp of ginger extract

3. You can also use this posset for filling the tart shells.

4. You can serve this posset with chopped nuts or cookies on the top.

5. You can also replace the normal white sugar with brown sugar as well.

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MILKY CORN SNACK /CORN COOKED IN MILK

We love corn in any form and this is no exception.  Taste of corn with milk and  little tadka (tempering) is really yummy.    This is an easy snack that can be made with few ingredients.  Today I have used canned corn but you can use steamed fresh sweet corn, frozen one (thawed) whichever is available.  The point is you have to cook the corn in the milk for some time until the 3/4th of the moisture is absorbed which gives nice milky taste to the corn. But today I  have cooked the corn until all the milk is absorbed.  Either way it tastes great. SRHZHJP5J7YV  Here is a quick post !!!

 

MILKY SWEET CORN SNACK

INGREDIENTS:

Corn - 1 cup
Milk - 1/2 cup
Ginger paste or finely chopped ginger - 1/4 tsp
Green chilli - 1
Chilli powder - 1/4 tsp
Cumin seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Asafoetida - very little
Curry leaves - few (optional)
Coconut - 1/2 tbsp
Salt
Lemon wedges - few while serving
Oil - 1/2 tsp
Coriander leaves - few chopped finely

METHOD:

1.  Heat the milk in the vessel.  Add the steamed, canned or frozen corn in the milk.
2. When 3/4 th of the milk is absorbed. Put off the flame.
3.  Heat oil in the pan; add mustard seeds, cumin seeds when it splutters.
4. Add the ginger paste, green chilli and Asafoetida.
5. Now add the corn, salt, chilli powder, Coconut give it a nice toss until well blended.
6. Now serve hot with lemon wedges and chopped coriander leaves.

Enjoy the Milky Corn Snack!!!

Note:

1. If you feel like eating corn saucy then cook them until 3/4th of the milk is absorbed else cook the corn until full moisture is absorbed.  I personally love both the ways.
2. You can also coarse the corn in the blender and cook in the milk.(Make sure it does not become like a paste)

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HAPPY VALENTINE'S DAY !!!!

WISH YOU ALL A VERY HAPPY VALENTINE'S DAY !!!

This is for a special person in my life who is both my strength and weakness.   

Just arrived ....

 

Click here to see the recipe, but for the filling and frosting I used whipped cream.  This cake has also got fresh strawberry filling in it.. very light and moist.  SRHZHJP5J7YV

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SWEET PONGAL COOKING COMPETITION - HERE IS THE DISPLAY!!!

Hi, I am very glad to share the news that I came first in the Sweet Pongal cooking competition conducted by Mid-South Tamil Sangam and they have given me the honorary title of "Mid-South Pongal Arasi (Queen)".    As it is a traditional cooking competition,  innovation took a back seat.   So I just sticked with the originality and make sure it tastes great.  I did not had much time to plan anything ahead, as I came to know about this competition very late.  After that I was very much occupied with other works.  Anyways I am happy with what I did minimally :).  Click here to see the Pongal Recipe.  

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SANDWICH WITH FRIED EGG, ARUGULA, TOMATO AND FRESH PEPPERCORNS !!!

Sandwich is one of the best things to have for breakfast.  It is easy to make and delicious to eat.  Sandwich is an integral part of our family because we all love Sandwich.  I have to make it different so as to not get bored with same; I play with my imagination when it comes to Sandwich. 

 You can find many sandwich and toasts recipes and spreads that I use for making sandwiches here… 

Tandoori Tofu Sandwich

Chaatpatta Masala Sandwich

Creamy Avocado salad/sandwich
Pesto Sandwich
Corn toast (You can make either ways closed or open sandwich using this filling)
Red Bean (Rajma) Sandwich
Milo Toast
Yogurt and Cilantro Toast
Filling used in my Baked bread rolls is an excellent filling for making sandwiches

Also I had posted few spreads which can be used a basic filling for making sandwiches

Tapenades

Pesto

Cilantro Spread

Yogurt Spread

Coming to today's recipe....
Fried egg sandwich with Arugula, slightly grilled tomato and fresh peppercorns with simple Mustard mayo dressing surely makes a wonderful breakfast.  Arugula is an aromatic peppery salad green.  Enjoy your day with this delicious Sandwich :)

Mustard Mayo Dressing

Mayonnaise - 1/4 tbsp (I have used Olive Oil Mayo)

Seed Style Mustard - 1/4 tsp (Stone ground Mustard)

Garlic - 1 small (grated)

Balsamic vinegar - 1/8 tsp

Mix all the above ingredients until well blended.

 

Fried Egg Sandwich

Ingredients:

Bread slice

Arugula Greens - few

Tomato Slice - 1 or 2

Egg - 1

Fresh Peppercorns in Brine - few

Mustard mayo dressing

Salt to taste

Method:

1. Toast the bread slightly.  This is absolutely optional.

2. Make fried egg and season it with salt. I usually flip it and fry them on both the sides. 

3. Slightly grill or char the tomato slices.

4.  Apply the dressing on one side of the bread.

5. Keep the arugula, tomato slices, fried egg and fresh peppercorns and close it with Bread.

Enjoy your breakfast!!!

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WORLD NUTELLA DAY - 2012 " NUTELLA SHAKE WITH NUTELLA CREAM "

I am really excited to be part of "World Nutella Day 2012"[WND].  Last year I missed being part of this wonderful day even though I am big fan of Nutella :)   It gives me immense pleasure and happiness to be part of this day because Nutella is always our favorite spread which we use it for breakfast, desserts in a big way.  It’s absolutely an awesome spread with wonderful chocolate and Hazelnut taste.  Today I made Nutella Shake with Nutella cream, which tastes excellent.  Milkshake is a favorite for everyone and milkshake with nutella and to top it off with Nutella Cream is Heavenly.  Trust me it tastes awesome and we end up licking our glasses clean for sure.  Hope you and your family will enjoy this treat.

Sara from Ms.Adventures in Italy  and Michelle from Bleeding Espresso are two wonderful hosts of our World Nutella Day.  In this day bloggers from all over the world unite to celebrate and enjoy Nutella. 

 

 

 NUTELLA SHAKE WITH NUTELLA CREAM

Ingredients :

Milk - 1 cup(I used 2% milk)

Nutella - 1 1/2 tbsp heaped (you can always use according to your preference)

Nutella cream:

Heavy whipping cream - 1/4 cup

Nutella - 1 tbsp

Method:

1. Blend the Nutella and milk in the blender until everything is blended will.

2. Whip the cream and nutella till you reach the whipped cream consistency.

3. Now pour the nutella shake and top it off with the cream.

4. Dust it with the coco powder and serve chilled.

Note :

1.  Add the cream only at the time of serving.

Enjoy licking the glass once you are done with heavenly drink!!!  Enjoy the World Nutella Day !!!

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