The white sauce we’re referring to is béchamel but with cheese. So I guess that makes it cheese sauce? I’m going with cheese sauce. We had some left over veggies and I guess this was the quickest way to use them, well, maybe tossing them into your eggs and make an omlette could have been an option. Hmm..there’s an idea. So this sauce, is pretty basic. Flour, milk, cheese, butter, salt and pepper. But what’s crucial is measurement. You get either one wrong and it can turn into either a flour paste or just cheesy milk (gross). Don’t sweat about measuring spoons and cups. Use the regular spoons to measure and not go by presumption.
2 cups steamed mixed vegetables (broccoli, cauliflower, carrot, potato, peas)
2 tbsp flour
2 tbsp butter
1 cup shredded cheese (cheddar or any processed cheese)
2 cups milk
Salt and pepper for seasoning
Arrange the steamed vegetables in desired serving bowl.
In a non-stick saucepan, heat the butter. When it begins to foam add flour and mix immediately. Let it cook for 3 minutes. Now add 2 tbsp of the milk and mix well. Add the rest of the milk and keep whisking to eliminate any lumps (if there are a few, let them be. You can strain it later). Add the cheese and whisk some more. Season with salt and pepper. Let this cook for another 5 minutes or till the sauce has thickened. If you want a more running sauce add more milk. If you need it to be thicker add more flour. Tip this hot sauce on to the vegetables and serve immediately.
Makes for a good dinner by itself or can be served on the side.
I don’t think any self respecting chocoholic would deny him/herself of this ridiculously decadent chocolate dessert ever! I liked the one I made, although I’d want to give it another shot sometime with some really good quality chocolate. Here it is…thanks to www.joyofbaking.com
2/3 cup semi-sweet chocolate chopped
3 tbsp unsalted butter
2 large eggs separated
Squirt of lemon juice
3 tbsp sugar divided
½ tsp vanilla
½ cup heavy/whipping cream
Using double-boiler method (stainless steel bowl over simmering pot of water) melt the chocolate and butter. Keep aside to cool. Whisk in the 2 egg yolks. Keep aside while you whip the egg whites and cream. In another bowl whip the egg whites and lemon juice till they form soft peaks. Add the sugar and whisk some more, till they form stiff peaks. Keep aside. Now add the remaining sugar to the cream and whisk till it is stiff. Now add 2 tbsp of the egg whites to the chocolate mixture to lighten it, and then fold in the remaining. Now fold in the whipped cream. Transfer to individual serving bowls and chill in refrigerator for at least 4-5 hours. Serve chilled with grated dark/white chocolate (forgot we had white chocolate used dark instead).
Close your eyes and lick your bowl 😉
For once we thought we’d go the Indian way with the classic Tandoori chicken. But I wasn’t sure about how close we could get to the real deal. Obvious reason being we’d use the OTG and not the ‘tandoor’. Anyhow, the results were fantastic. Juicy, succulent and tender chicken grilled in the oven to sheer perfection. Minimum use of oil (like ½ tsp per piece) and no food coloring at all, this was a guilt-free pleasure.
½ kg chicken
½ cup curd
2 tsp coriander powder
2 tsp turmeric powder
2 tsp garam masala powder
2 tsp red chilli powder (alter to achieve desired ‘hotness’)
2 tsp cumin powder
1 large lemon
1 tbsp ginger-garlic paste
Oil – ½ – 1 tsp per piece
The trick to get all the spices into the chicken and to make it as tender as possible is to marinate the chicken in the above mentioned ingredients for 6 hours or more. We were supposed to serve the chicken for lunch, therefore drenched it the marinade for like an hour or so and went shopping (for groceries). We did get a little carried away and lost track of time. That’s how the chicken sat in the fridge marinating for another 7-8 hours. It was meant to be!
So after the poor bird has had its share of spices forced into it, pre-heat the oven to 200C and let the chicken sit out at room temperature for about 15-20 minutes. Using the grill accessory of the oven, place the chicken pieces of equal sizes gently on the greased grill and pop it into the oven and bake for 30 minutes on each side at 180C, greasing it with 1/2 – 1 tsp oil. After which turn up the heat a notch (225C) and place the grill on the top most level of the oven for about 7-8 minutes. This is just to get a nice char grilled color (if that’s a thing) on the chicken. Take it off and serve immediately with lemon wedges on the side. Tip: Place a tray below the grill in the oven when the chicken is in there, to collect the juices dripping. Else you’d be scrubbing your oven forever!
This was a demand from a very good friend. I hadn’t even eaten shortcake before myself. But ever since she’d asked for it, I was curious to bake this. Turns out it’s really easy to bake and what’s even better is that it tastes so good! Light and airy, yet so decadent (well that depends on what you serve it with). You can simply bake the shortcake and serve it with anything. I chose strawberries and cream (had to stick to the demand you see). You could try other berries or even mango or caramelized bananas even. This one’s for you Ree!
Ingredients for shortcake:
2 cups flour
¼ cup sugar
2 tsp baking powder
1/3 cup cold unsalted butter
1 large egg slightly beaten
1 tsp vanilla
½ cup fresh cream
Pinch of salt
1 egg beaten
2 tbsp cream
1 cup chopped strawberries
¼ cup sugar (this will depend on the tartness of the berries)
½ cup cream (whipped)
In a large bowl mix together the flour, salt, sugar and baking powder. Cut the butter into small pieces and mix with the flour till it looks like coarse bread crumbs. Now add the egg, cream and vanilla. Mix till it all comes together and then knead it for a few minutes till it forms a smooth dough. Now roll out the dough on a clean, floured surface to 1 inch thickness. Cut out round shapes of dough and place on butter paper lined baking tray. Brush with egg wash and bake for 15 minutes in your pre-heated oven in 200C, or until the top is golden brown and the centre is cooked.
In the meantime, mix the strawberries with the sugar and let it sit in room temperature for about an hour. Cut the shortcake horizontally. Top the bottom half with the strawberries and its syrup (which is amazing by itself) and top that with some whipped cream. Cover with the top half of the shortcake and serve. Consume immediately otherwise it might disappear from your plate. That is if you aren’t alone. Otherwise it’s simply spooky!
Whenever I walk past a bakery, particularly the smaller ones in the neighborhood, my pace slows down a tad just so I could take a whiff of freshly baked bread. Such a comfort. Call me weird but it just feels like a big warm hug. So now I wanted that in my house. I’ve been baking for a while now. Lots of cakes, pies, brownies, and the likes, but never bread. This is no fancy recipe. It’s from the recipe book that came with the oven.
250 gm flour
1 tbsp yeast
150 ml warm water
1 tsp salt
2 tsp sugar
Take 2 tbsp of the warm water and mix the yeast and sugar in it. Keep aside for 10 minutes. In another big mixing bowl sieve in the flour and salt. Add the yeast mixture to the flour and mix till it forms a dough. Now put this on your (clean) kitchen counter and knead well for about 10 minutes. You will find this very therapeutic. Now cover it with a damp muslin cloth and leave it to prove (rise) for about an hour. After an hour take off the cloth and knock back the dough and knead again for a couple of minutes. You can shape it however you like or just make a long loaf and place it on your baking tray or loaf tin and set aside to prove again for another hour (I know!). In your pre-heated oven, bake for 30 minutes in 200 C. You can sprinkle sesame seeds like I did.
There you go. Your very own loaf of bread 🙂
I love chocolate chip cookies. But the chocolate chips are so tiny, my brain doesn’t comprehend that it is in fact chocolate. So I decided whenever I get down to baking these I’d add chunks of chocolate and not itsy bitsy chocolate chips. And well, the blueberries you ask? I just have to use them somewhere!
2 cups flour
1 tsp baking soda
¼ tsp salt
¾ cup butter or margarine
2/3 cup white sugar
2/3 cup brown sugar (you can use either completely brown or white sugar)
1 large egg
1 large egg yolk
1 ½ tsp vanilla
1 ¼ cup chocolate chunks
1 cup dried blueberries (optional)
Mix the flour, salt and baking soda together. In another bowl whisk the butter/margarine with the sugars together till light and fluffy. Add the egg and the egg yolk and mix well. Add vanilla and mix. Slowly add the flour mix to it and fold gently. Don’t over mix. Stir in the chocolate and blueberries. Make balls from the dough as the size of golf balls maybe (I can’t measure these things) and place them on the baking tray lined with butter paper (to make things easier of course). Bake in your pre-heated oven for about 20-25 minutes in 180 C. Serve with a warm glass of milk or coffee. I usually don’t bother with either 😉
This must be every chocoholic’s comfort food. Late night, long after dinner, when all you need is a good movie on the television and a quilt to snuggle in, chocolate pudding is what you need in your hands. It’s so easy to whip up and all you need is what you already must have in your kitchen pantry. You can also serve this with some strawberries. Goes perfectly.
¾ cup sugar
3 tbsp corn flour
1/3 cup coco powder
A pinch of salt
2 ½ cups milk
½ cup cream
4 egg yolks
½ cup cooking chocolate (chopped)
1 tsp vanilla
1 tbsp butter at room temperature
Using double boiler method (steel bowl over a saucepan of simmering water) brings together coco powder, corn flour, sugar and salt. Whisk in ½ cup of the milk and cook till you have a thick paste. Add the yolks one at a time so it doesn’t scramble. Set aside. Now boil the remaining milk and cream. Let the temperature come down a little and then you can mix this into the egg and coco mixture slowly, whisking all the while to make it smooth. Now cook this entire mixture in a saucepan for about 5 minutes till the consistency is really thick. Remove from heat and strain in case you find lumps. Finally add the vanilla and the chocolate. Pour into serving bowls. It can be served warm as well as chilled. Any which way make sure you cover with cling film so it doesn’t form skin (you would want it, would you?).
I’d not eat this in front of anyone. Trust me it is NOT elegant when you’re licking the bowl in the end.