Sneha's Recipe: Almond

Showing posts with label Almond. Show all posts

Madeira Cake#SundayFunday

In: Almond, Cakes, Sunday Funday

Madeira cake is a traditional and simple British style cake that gets it's name from the Madeira wine, a wine sourced from Portugal with which this cake was served. This cake is flavoured with lemon and sliced almonds.
Ingredients
175 Grams Butter
125 Grams Caster sugar
1 Teaspoon Lemon zest
¾ Cup Self Raising Flour
¾ Cup All Purpose Flour
½ Teaspoon Baking powder
3 Eggs
½ Cup Sliced Almonds
4 Tablespoons Milk
½ Teaspoon Vanilla Essence
Method

Sieve both the flours and baking powder together.
Beat butter and sugar till light and creamy. Add lemon rind. Start adding eggs one at a time and continue beating till the all the eggs are incorporated. Add essence and whisk again, then add flour and a tablespoon of milk and continue beating till the flour and milk is incorporated, add half the sliced almonds and lightly mix it. Pour this mixture into a greased and lined baking tray, sprinkle the remaining slcied almonds. Bake in a preheated oven @180°C for 35 to 40 minutes or until a tooth pick inserted comes out clean.

Cool and slice... enjoy with a cup of tea or coffee.

My Notes
Made a small round cake from this batter to for us to have for tea.
Labels: Cakes, United Kingdom, Almond, Sunday Funday

For Sunday Funday we are sharing recipes of "Cakes Around The World"

Apple pola by Mildly Indian
Carlota De Limon by A Day in the Life on the Farm
From Mödling to the Monterey Peninsula: Topfen-Obers-Torte by Culinary Cam
Kirsebærkage - Danish Cherry Cake by Food Lust People Love
Kyiv Cake by A Messy Kitchen
Madeira Cake by Sneha's Recipe
Persian Love Cake by Mayuri's Jikoni
Taiwanese Castella Cake by Karen's Kitchen Stories

6 comments

Vegan Strawberry Dream Cake - No Bake#SundayFunday

In: Almond, Cashewnuts, Coconut Oil

This is one dessert that is so easy to make. I have used virgin coconut oil to make this dream cake and this is an excellent choice of fat for vegans.

Made this for my vegan daughter and her vegan friends. This is delicious cake, made it twice the second time I made a small one for two.

The first time I made, it, was hot summer here and did not refrigerate it overnight. So after some time the top layer started to melt, so un mould it again refrigerate it till you are ready to serve. Do not remove it early and keep it on the dining table like I did it.

This dream cake, you must freeze for 3 hours then refrigerate it overnight then only serve it.
Serves 5 - 6
Ingredients
For the Crust
1 Cup Almonds - coarsely minced
200 Grams Medjool Dates or any good quality dates
¼ Teaspoon Sea Salt

For the Filling

1½ Cups Cashewnuts
2 Tablespoons Lemon juice
Few Drops of Strawberry essence
1/3 Cup Virgin Coconut oil
1/3 Cup Sugar
1 Cup Chopped Strawberries + 1 Tablespoon Sugar

Method

In a saucepan heat boil 2 to 3 cups of water. When the water comes to a boil, add the cashewnuts and take one boil, take off flame let is sit in this water for 5 minutes, Then drain the cashewnuts and rinse them in fresh water well. Soak them fresh warm water overnight or for 5 - 6 hours at least.

For The Crust

Place almonds and dates in a a blender with sea salt and pulse to chop until they are finely grounds. Take a tablespoon of the prepared date mixture for the crust and roll it in your hands. If it holds together, the crust is perfect. Take out crust mixture in a 6 to 7” spring-form pan and press firmly, making sure that the edges are well packed and that the base is relatively even throughout. Rinse the blender well.

In the same blender, add the cashewnuts, coconut oil, sugar,lemon juice. Blend to make smooth paste. Add the essence and pulse it twice.

Pour about 2/3 ( I eyeballed it) of the mixture out onto the crust and smooth with a spatula, cling wrap the pan. Place in freezer until solid or for 15 to 20 minutes.

In the remaining paste add the strawberries and the tablespoon of sugar,

blend until smooth.

Pour onto the chilled layer. Again cling wrap it and place in freezer until solid.

To Serve

Run a smooth, sharp knife under hot water and un mould it, cut into slices and again refrigerate till ready to serve. Serve with fresh strawberries.

This is a rich dessert and delicious.

This one piece that remained for me which I kept overnight in the refrigerator. See how well it is set.

Store any leftovers in the refrigerator.

Labels : No Bake Desserts, Strawberry, Cashewnuts, Almond, Dates, Coconut Oil, Vegan, Sweets & Desserts, Healthy, Sunday Funday

For Sunday Funday we are sharing Strawberry Recipes

Grilled Chicken Breasts with Strawberry Butter from A Day in the Life on the Farm
Iced Strawberry Basil Hand Pies from A Messy Kitchen
Strawberry Cheesecake Frozen Yogurt from Mayuri's Jikoni
Strawberry Neapolitan Cookies from Karen’s Kitchen Stories
Strawberry Butter from Making Miracles
Vanilla Cheesecake with Strawberry Curd Topping from Amy’s Cooking Adventures
Vegan Strawberry Dream Cake - No Bake from Sneha’s Recipe
Watermelon Strawberry Feta Salad from Food Lust People Love

5 comments

Ginger Almond & Poppy Seeds Vadi#SundayFunday

In: Almond, Candy, Ginger

This Ginger Vadi / Alepak is popular in Maharashtra made during winter as a nutritious candy treat that aids in digestion and helps fight cold and cough. These turned so delicious and everyone loved it. These will last for 3 - 4 weeks on the pantry shelf.
Cup Measurement = 250Ml
Ingredients
100 Grams Cleaned & Peeled Ginger - chopped
¼ Cup Poppy seeds
½ Cup Almonds
250Ml Milk
1 Tablespoon Desi Ghee
Granulated Sugar - see method
Pinch Of Salt
Method

Granulated Sugar is measured after grinding.
Soak the almonds and poppy seeds separately in hot water for 6 hours
Then strain the poppy seeds with a fine mesh strainer
Peel the almonds and grind the poppy seeds & almonds together with little milk to form a fine paste
Grind the ginger without adding any liquid to a fine paste. Remove this into a cup how much is the ginger double the quantity granulated sugar.
Grind the poppy seeds & almonds in milk to a fine paste. Remove into same cup. How much is this quantity equal amount granulated sugar.
Wash the blender jar in the remaining milk.

In a heavy bottom pan add a tablespoon ghee add the ground ginger and poppy almond paste sauté for a minute or two on low flame. The ginger will start to release an aroma.

Then add the sugar and washed mixer jar with milk , a pinch of salt.

Stir continuously on low flame.

When it stars to leave the bottom of the pan and starts to form a ball in the center.
Test take a bowl of water add a teaspoon of the mixture when it forms a soft ball then it's ready.

Remove into a greased tray and flatten it evenly with a greased butter paper. When still hot cut the vadi into shape you want.

Then let is cool for at least an hour then cut on the lines and Enjoy!!

Labels: Ginger, Poppy seeds, Almond, Sugar, Vadi, Sunday Funday, Root Vegetables, Candy

For Sunday Funday we are sharing recipes made with "Root Vegetables"
Mildly Indian: Alu kangmet |Manipuri potato mash

Mayuri's Jikoni : Arbi Ka Paratha

Cook With Renu: Beetroot Paneer Rice With Leftover Rice (Easy Lunchbox Recipe)

Food Lust People Love: Chantenay Carrot Ginger Soup

Sneha's Recipe: Ginger Almond & Poppy Seed Vadi

A Messy Kitchen: Maple Miso Root Vegetable Medley

Karen's Kitchen Stories: Parsnip and Leek Soup with Cumin and Mustard Seeds

Amy's Cooking Adventures: Roasted Beet Galette

Sid's Sea Palm Cooking: Roasties

Making Miracles: Sweet Potato Shepherd's Pie

6 comments

Energy High Protein Shake#SundayFunday

In: Almond, Cashewnuts, Dates

My son in law prefers a Energy High Protein Shake when he comes back from his running or hiking. So this my to go recipe for him whenever he stays with us. This shake will make you feel full and satisfied for longer.

Serves One
Ingredients
5 Almonds
2 Whole Walnuts
5 Cashewnuts
200 Ml Unsweetened Almond Milk
1 Teaspoon Heaped Chia seeds
2 Cubes Sugar Free Dark Chocolate
5 Dates
1 Tablespoon Heaped Sugar Free Creamy Peanut Butter
Crushed Pistachios For Garnish
Method

Blend all ingredients well and serve garnished with crushed pistachios. Enjoy!!
Labels: Juices, Healthy, Almond, Cashewnuts, Dates, Vegan, Gluten free, Sugar Free, Sunday Funday

For Sunday Funday we are sharing recipes with "Almonds"

Mayuri's Jikoni : Almond Date Balls
Sid's Sea Palm Cooking: Banana Pancakes
Sizzling Tastebuds: Basil Almond Pesto
Karen's Kitchen Stories: Chinese Almond Cookies
A Day in the Life on the Farm: Copycat Panera Thai Chicken Salad
Sneha's Recipe: Energy High Protein Shake
Culinary Cam: Gató de Almendras Mallorquín
A Messy Kitchen: Grain Free Almond Flour Cinnamon Pancakes
Making Miracles: Lemon Almond Muffins
Food Lust People Love: Smoky Spicy Roasted Almonds

5 comments

Khoya/Mawa Gujiya With Dry Fruits#AlphabetChallenge

In: Almond, Cashewnuts, Charoli

Gujiya/Turnover is a classic North India sweet which is crispy, flaky pastry filled with khoya/mawa and nuts stuffing. Gujia is generally deep fried. This are traditional is sweet that is made for Holi or Diwali festival.
Measurement 1 Cup = 200 Ml Cup
Ingredients
For The Dough
2 Cups All Purpose Flour
¼ Cup Desi Ghee
¼ Teaspoon Salt
½ Cup +1 Tablespoon Water
For The Stuffing
125 Grams Mawa/ Khoya Homemade
2 Tablespoons Fine Semolina/Rawa
1 Cup Level Powdered Sugar
½ Teaspoon Green Cardamom Powder
1 Tablespoon Lightly Toasted Charoli - finely chopped
2 Tablespoons Golden Rasins– finely chopped
20 Lightly Toasted Cashewnuts - finely chopped
20 Lightly Toasted Almonds - finely chopped
½ Cup Desiccated Coconut
Method

Dry roast the semolina on a pan till light pink, remove and keep aside.
In the same pan separately toast the cashewnuts, almonds and charoli lightly, remove and keep them in a plate. Then finely chop them.

For The Dough

Rub the ghee into flour with your hands well till it represents bread crumbs. Then first add ¼ cup water and start to knead into a stiff dough, add the other ¼ cup and make a stiff dough if necessary just a teaspoon to a tablespoon of water.

This dough will not be smooth at all, but, do not worry just cover it with a damp cloth and let it rest for 45 minutes to an hour. In the meantime let's prepare the stuffing/filling.

Chop the dry fruit finely and mix in the desiccated coconut and cardamom powder.
Microwave the mawa on high power for a minute. Cool then add rest of the ingredients and mix well the filling is ready.

The dough has been rested and become smooth, knead it well again. make lemon size balls and roll it into a slightly thick puri.

then cut it with a round cutter or use a gujiya mold to make them slightly wet the edges with water.

then place a heaped tablespoon of filling.

Cover it and seal it the edges by pressing it with your thumb, then with a fork make a design.

Like wise make all and let them rest covered with a damp cloth for 10 minutes.

In the meantime pour oil into deep frying pan and heat it till slightly hot and on medium low flame frying them 3 - 4 at a time or more if your pan is bigger till golden brown.

These are all fried, crispy flaky.

These are packed and ready to take for our trekker's party on the hills. Enjoy!!

My Notes

Make sure you do not add a lot of water while kneading the dough - the dough should stiff/hard.
Cook the khoya properly until it releases fat and become bit brown.
If you feel that the stuffing is dry the add few teaspoons of milk
Rest the dough properly and it will become easy to use.
You don’t need to apply any dry flour to roll the dough
Do not fry the gujiya on a high flame the flame should always be low.

Labels: Desi Ghee, Desiccated Coconut, Almond, Cashewnuts, Charoli, Golden Raisins, Mawa, Homemade, Festival Sweets, Deep Fried, Turnover, Gujiya, Alphabet Challenge

Let's take a look at the recipes being shared today with Alphabet "K"

Sneha’s Recipe: Khoya/Mawa Gujiya With Dry Fruits
Jolene’s Recipe Journal: Strawberry Kuchen
Food Lust People Love: Kiwi Tomato Feta Salad
Mayuri’s Jikoni: Kachumbari,Kenyan Salad
Blogghetti: Chipotle Lime Shrimp Kabobs
A Day in the Life on the Farm: Fresh Kielbasa Sheet Pan Dinner
A Messy Kitchen: Kimchi Udon
Karen’s Kitchen Stories: Cheese Tortellini Soup with Kielbasa and Kale
Magical Ingredients: Kimchi Gochujang Dip
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sweet & Spicy Hawaiian Pineapple Ketchup
Culinary Cam: A Fruit Formerly Known as ‘Kaffir’ + Makrut-Kissed Cookies
Palatable Pastime: Kimchi Cucumber Pickles

9 comments

Firni/Phirni#AlphabetChallenge

In: Almond, Alphabet Challenge, Festival Sweets

Firni / Phirni is a sweet pudding, made by boiling milk, sugar and rice, it's popular creamy sweet dish of India, made for festivals or important occasions/celebrations. The rice used in this sweet dish is coarsely powdered, it has dry fruits and am, sure you will love it.

Ingredients

500 ML Milk
2 Tablespoons Heaped Basmati Rice

½ Cup Fresh Cream

¼ Cup Sugar

2 Tablespoons Each Almonds & Pistachio - silvered

½ Teaspoon Cardamom powder
Method

Wash the rice and soak it for 2 hours. After that drain all the water in a fine mesh colander and then dry it on a clean cloth for an hour or so ( it should be slightly wet not completely dry). After that grind it to a coarse powder.

Boil milk, add rice, bring it to boil, stirring constantly to avoid lumps. Reduce the flame on medium low and stir continuously. Add more milk if starts to thicken and cook till the rice is done.

Now add the sugar and again stir till the sugar melts. Then add the fresh cream stir it and switch off flame. Add half of the pistachio and almond slivers, cardamom powder and stir well. Refrigerate it for few hours.