Eggless Red Velvet Cake With Whipped Cream Frosting#FantasticalFood

Made this Eggless Red Velvet Cake for my hubby's birthday.   
Makes One 6" Round Tin Sponge
Ingredients
For The Red Velvet Sponge
100 Grams All Purpose Flour
1 Teaspoon Cocoa Powder
¼ Teaspoon Salt
½ Teaspoon Baking Powder
½ Teaspoon Baking Soda
150 Grams Condensed Milk
80 Grams Butter
50 Ml Milk
75 Ml Water
1 Teaspoons White vinegar
1 Teaspoon vanilla essence
1–2 Tablespoon Red Gel Color or to achieve desired  color

For The Frosting
2 Cups Whipped Cream
Method  
For The Red Velvet Sponge

Sift the flour, cocoa powder, baking powder and baking soda well. Keep aside.

Grease and line a 6" round tin. Preheat the oven to 175°C.

Mix the milk , vinegar and water .

In another large bowl cream the butter and condensed milk. Add vanilla essence and mix well. Now fold in the flour mixture a litter at a time alternating with milk mix.

Pour this batter into the prepared tin and bake for 30 to 35 minutes or unless a toothpick inserted comes out clean. 

Allow the cake for cool down in the tin for 10 minutes. De-mold and cool overnight on a the rack.
For The Frosting

Beat the cream till stiff peaks.

Cut the cake into 2 parts and wet it with water or sugar syrup.

On one layer spread a good amount of whipped cream.  

Keep the other layer on top of this a lightly press it. Sprinkle sugar syrup on it and crumb the top  and sides with whipped cream.  Keep this in the refrigerator to set.  

Fill a piping bag with whipped cream and with a star nozzle pipe flowers .  

Decorate it with chocolate garnish and some cake crumbs,  chill it in the refrigerator.  

Slice

Enjoy.  

Labels : Cake, Red Velvet , Whipping Cream, Birthday cake, Eggless, Delicious, Fantastical Food Fight 

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Impossible 5 Ingredients Bundt#BundtBakers

One bowl and five ingredients. It doesn’t get much easier than this. This is the  most delicious cake.  Read so many bad reviews on 5 ingredients cakes, that I, was so apprehensive in making one.  If in case, it has an eggy smell my husband will refuse to even touch it  and all will be a waste.  

But then kept thinking for many days as to what will eliminate this eggy smell.  Then voila!! this thought struck me why don't I use some aerated flavored drink that will give a rise and well as work with smell, since vanilla essence was the 6th ingredient.  

We were challenged by our host Patricia , for the this months event of Bundt Bakers, to use just 5 ingredients and create a bundt.  

This 5th magic ingredient worked wonders.  The bundt turned out super soft, moist, no egg smell and delicious!! You just can't even imagine that this super delicious soft bundt is without baking powder, baking soda  and essence. 

 This bundt recipe is a definite full proof recipe, try it and give me your feed back. 

Ingredients

125 Grams Salted Butter -  softened
125 Grams Caster Sugar
2 Large Eggs
110 Grams All-purpose flour 
⅓ Cup + 1 Tablespoon Sprite

Method

Preheat oven to 180°C . Thoroughly grease a small bundt pan keep aside

In a large  bowl,  beat the eggs till creamy and it start to form  soft peaks, now add the sugar in three additions and continue beating till it doubles in volume and all the sugar is incorporated ( this will take around 10 to 12 minutes).  Add the   butter and continue to beat till all the butter is well combined.   Next, add flour and sprite simultaneously little at a time stir  it with a spatula until fully mixed in.  Pour  the batter into the prepared bundt pan.

Place bundt pan in the preheated  oven and bake for 45 to 50 minutes or until a toothpick inserted in the middle comes out clean. 

Remove from the oven and immediately invert onto a cooling wire. Let cool completely.

Once cake is cooled, dust it with icing sugar or pour glaze over it of your choice.  

I like simple and no icing cakes, so dusted it with icing sugar.  

Slice and enjoy!!

Labels :  Sprite, 5 Ingredients, Bundt, Bundt Bakers, Delicious

 Bundt Bakers 5-ingredient Bundt Cakes #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient.  You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page. And don’t forget to take a peek at what other talented bakers have baked this month:

• Chocolate Mayonnaise Bundt Cake by Patty’s Cake
• Easy Vanilla Bundt Cake by Making Miracles
• Five-Ingredient Blueberry Bundt Cake by Palatable Pastime
• 5 Ingredient Almond Butter Mini Bundts by A Day in the Life on the Farm
• Fudgy Flourless Chocolate Bundt by Food Lust People Love
• Impossible 5 Ingredients Bundt by Sneha’s Recipe
• Melted Ice Cream Bundt Cake by All That’s Left Are The Crumbs
• Roasted Squash Brown Butter Bundt Cake by Patyco Candybar
• Strawberry Banana Bundt by Sweet Sensations 

Maple Yogurt#FoodieExtravaganza

Maple Yogurt is so easy and delicious!  When we buy  the sweetened commercial yogurt it has so of much sugar and also preservatives.  Add maple syrup  in your yogurt and you have   delicious homemade preservative free version! After making this yogurt, trust me, , you will never want to buy commercial yogurt again! 

I  have added orange zest just for garnishing.  

Ingredients 

1 Cup Full Fat Milk
1 Tablespoon Plain Yogurt
1 Tablespoon Heaped Maple syrup
½ Teaspoon Orange Zest - optional
Method

Heat the milk in a small saucepan over medium heat until your little finger feels warm (see my notes).  Switch off the flame and let cool a little. Whisk in the yogurt and maple syrup, till combined thoroughly.

Pour this  into serving bowls and keep it to set at room temperature in a warm place. 

When it sets, add the orange zest and keep it to chill in the refrigerator. 

Enjoy chilled  thick maple yogurt with your  meal or as breakfast dish or  in a sandwich.  Super delicious, my hubby loved it. 

My Notes

I pour  the milk  in a microwave safe bowl and microwave on high for a minute. Then whisk in yogurt and maple syrup well.  Keep it in the microwave to set. 

Any remaining maple yogurt can be kept refrigerated up to 2 -  3 days, just add a tablespoon of fresh milk on top (do not stir it) and it will stay fresh and sweet, for week even.

Labels: Maple Syrup, Yogurt, Homemade, Full Cream, Milk, Foodie Extravaganza Party, Delicious, Preservatives free, Yogurt

This week we are celebrating National Maple Syrup Day with all things Maple for #Foodie Extravaganza  and our host is Juli Meyers. 
Maple Pecan Caramel Corn Palatable Pastime
Pecan Streusel Maple Coffee Cake Food Lust People Love
Oatmeal Maple Bread Karen's Kitchen Stories
Maple Brined Pork Chops Making Miracles
Maple Yogurt Sneha's Recipe
Maple Coconut Cookies A Day in the Life on the Farm
Mapled Pink Banana Pumpkin Pie Culinary Adventures with Camilla
Canadian Maple Beaver Tails Pandemonium Noshery

Poached Prawn Cocktail#FishFriday

This one is so easy, creamy, delicious. A perfect party appetizer.
Ingredients 
150 Grams Large Prawns
3 Cups Water
A Sprig Curry leaves
½ Teaspoon Red Chilly powder
1 Cup Ice Cubes 
For the Dressing :
½ Cup Mayonnaise
1 Teaspoon Mustard Sauce
2 Teaspoons Tomato sauce
½ Teaspoon Honey
¼ Cup Chopped Parsley / Coriander Leaves
2 - 3 Prawns - chopped
To Serve
4 - 5 Lettuce leaves -  torn
Chopped Parsley / Coriander Leaves
Method  
To Poach the Prawns

In a large pan pour the water add the curry leaves, red chilly powder and salt bring this to rolling boil . Add prawns, let it boil till the prawns just start to turn pink. Take off flame, let the prawns stand in this water for a minute. 

Place ice cubes in a tray or bowl place the prawns on the ice to stop it from cooking and they are cooled completely. 
For the Dressing 

Mix all the above and add more as per taste.

Mix the dressing, chopped lettuce and chopped prawns . 

Fill the bottom of the glass/serving bowl with rough torn lettuce. 

Then the prawn dressing and finish off with a lettuce & prawn garnish with chopped parsley or coriander Leaves.

 Chill in refrigerator until serving

Labels: Shrimp, Prawns, Cocktail, Appetizer, Fish Friday, Delicious, Poached, Seafood/Fish

Poached Fish/Seafood - Event for Fish Friday Foodies, our Host is Wendy Klik
• Chamomile-Poached Sand Dabs with Candy Caps from Culinary Adventures with Camilla
• Herb Butter Poached Wild Salmon from Food Lust People Love
• Oven Poached Sole with Caper Sauce from Sid's Sea Palm Cooking
• Poached Cod Cantonese-Style with Chiles from Karen's Kitchen Stories
• Poached Prawn Cocktail from Sneha's Recipe
• Poached Salmon with Bourbon Cream Sauce from Palatable Pastime
• Tomato Basil Poached Fish from Making Miracles
• Tomato Poached Cod over Egg Noodles from A Day in the Life on the Farm

Vegan Homemade Cashew Yogurt

How to make unsweetened yogurt (curd/dahi) with cashewnuts.

Ingredients
1 Cup Cashewnuts
12 Chilly Crowns
Warm Water as required
Method

Soak the cashewnuts in warm water overnight. 

Wash the chillies and pat them dry completely before separating the crowns.

 Do not wash the crowns again after separating them from the chillies. 

Next morning drain, rinse the cashewnuts in fresh water. Then blend with a cup of plain warm water till very smooth. 

Take half of  this thick cashew milk in a bowl and topped with the crowns of fresh chilly crowns. Do do worry this will not make the yogurt spicy.  The remaining cashew milk, store it in a airtight container in the refrigerator (just before you want to set yogurt, microwave it for 10 to 15 seconds, the cashew milk should be just luke warm).

By evening the curds will be perfectly set .. cashew yogurt is ready. This batch which is the starter culture will have a very faint aroma of chillies that will not affect the taste. 

Remove / discard the crowns from this and add in the remaining cashew milk and mix it well. Pour this into two bowls and leave it to set.

The second batch made with this culture will not have any chilly aroma. It tasted exactly like the one made of dairy milk! You would not have made out the difference, believe me! Only it's too heavy to finish a full small bowl. 

Reserve 2 tablespoons in the refrigerator before serving so that you have a starter every time you want to set vegan yogurt. 

Labels : Vegan, Homemade, Cashewnuts, Yogurt, Gluten free, Delicious, Chilly Crowns