A Heart in a Cake - A Loaf Cake - Eggless Cake - A Valentine Special

This lovely Loaf cake has a secret: When you cut it open, you'll find that each slice has a heart inside. 

This cake is dedicated to all my trekking friends and feel so blessed to call them friends!

Let me also tell you about the failure of my first attempt of making this cake. The hearts became perfect, the loaf cake also looked perfect when baked but as soon as it was out of the oven it sat down. After it cooled down,  I sliced it the first half of the cake was soft and turned out perfect, but as I started slicing the remaining, this was wet. I had to throw this in the bin. But decided not to give up. I prepared this again and here is the result.  We trekking friends celebrate our Valentine day with this cake in the next week.  We were thrilled to see and eat this cake.

Ingredients

150 Grams Unsalted butter, - at room temperature
200 Grams Sugar powdered

225 Grams All-purpose flour
1/2 + 1/2 Teaspoon Vanilla / Strawberry Essence
1.1/2 Teaspoons Baking powder
3/4 Teaspoon Baking soda
¼ Teaspoon Salt
1.1/2 Cups Milk
Red food coloring - I used Beetroot Juice
Heart shape cutter or silicone molds

Method
Preheat oven to the temperature  to  170 degrees.

Sieve the flour, salt and baking powders thrice.  Keep aside.

Beat the butter and sugar till light and fluffy and add the essence and little flour and milk simultaneously till all the flour is incorporated. 

To make the heart, add red coloring/ beetroot juice and strawberry essence to the mix. Pour batter into a prepared loaf pan or mold. Bake the hearts took 12 to 15 minutes at 170 degrees.  Allow to cool completely.

When cooled unmold the hearts.  

Trim the top and bottom.

The next day I made the other half.
Grease and dust a loaf pan.

Pour little batter about 1/2 inch for the base and tap it well so that it spreads evenly on the base.

Place cake hearts in the middle of the prepared pan; point up, back-to-back touching each other.

Pour the batter first on the sides of the pan and tap it lightly so that all gaps are covered well.

Pour the remaining batter over the hearts and make sure that they are completely covered, tap it again, so that it evenly spreads.

  

Place it in the oven to bake for about 40 -45 minutes.

Remove from oven; allow to cool for 15-20 minutes in the pan on a cooling rack. Remove from pan and cool completely before slicing.

They're guaranteed to satisfy your sweet craving and brighten your day.

My Notes:

I made this into 2 parts of one part - made heart cupcake and  used strawberry essence with beetroot juice as color.

Heart Cupcakes - Makes 9 heart cupcakes.

If you have not used molds then place red color cake on a cutting board. Using the depth of the heart cookie cutter as a guide, cut the cake into slices the same thickness as the cookie cutter

The other half, made the next day to assemble the cake into a loaf pan used vanilla essence and no color.

The top will sit down a little when cooled, but do not worry, while slicing turn  it up side down and then cut.   This cake is so soft that as I was slicing it was crumbling.  Handle this cake with care because your heart is inside.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

Labels : Cakes, Blogging Marathon,Eggless

An InLinkz Link-up

Coconut Flan

This flan is an all time favorite.  I can prepare this flan in a breeze.  This is a no fuss recipe.  You can use a tetra pack of coconut milk to make this flan.  I always make coconut milk fresh at home.  I use the first and second extract to make this flan.  Of one medium size coconut you will get 400 ml of coconut milk total quantity of the first and second extract.

Ingredients
400 Ml Coconut Milk
3 Eggs
1/2 Cup Dessicated coconut powder
1 Cup Condensed milk
200 ML  Fresh Cream
1/4 Teaspoon Coconut essence - optional
1/4 Cup Sugar for the Caramel Syrup.

To make the Coconut Milk.
1 Medium size coconut - grated
300 ML Warm Water

Method

To make the Coconut milk:
Place the coconut in a grinder, add half the warm water and run it for 2 minutes.  Remove the mixtuer in a fine cloth or strainer and squeeze out the milk.  Place the coconut in the grinder again, add the remaining water and run the mixer again for 2 minutes.  Strain again and squeeze out the milk.  Throw away the coconut powder.

To Prepare the Caramel:
In a pan add the sugar and a tablespoon of water. Keep this pan on slow flame till the sugar start melting.  Stir till the sugar starts getting golden brown.  When the sugar starts browning immediately remove from flame and poured this in the bowl or mould in which you are bake the flan.  Coat the mould well with the caramel. Keep aside to cool.

In a large bowl beat the eggs lightly add the essence, coconut milk, condensed milk, dessicated coconut powder and fresh cream. Mix well. Pour it in the prepared caramel mould. Keep this bowl/mould in other big tin (which filled with water). The wate should reach 1/4 of the mould only. Bake for 30 to 45 minutes minutes at 200 degree C.

The one in the take away goes to my friend Jasbir who invited us for dinner.

Labels : Sweets & Desserts, Healthy, Bake a thon

Bake-a-thon 2014

An InLinkz Link-up

Oven Baked Zucchini Fries

Crisp, tender zucchini oven-roasted. It's healthy, nutritious and completely addictive! Couldn't stop eating this. It was simple to make and so fresh, delicious, so good. Made this for dinner.

Ingredients
1 Large Zucchini,
1 Tablespoon Olive oil
3/4 Cup Plain Bread crumbs
1/4 Cup Parmesan cheese
1/2 Teaspoon Salt

Method

Oil a baking pan well.

Preheat your oven to 200 degrees . Wash the zucchini, cut off the ends and cut it into "fries". Toss with the olive oil, making sure that every piece is well coated.

Add the bread crumbs, parmesan cheese and salt. Cover the olive oil coated zucchini pieces with the bread crumb mixture (shake off excess breadcrumbs).  

Then place them on your baking.  

Bake for about 20 minutes, until the zucchini looks crispy and golden, and is soft when pricked with a fork. 

Note
I had cut the zucchini a thin and peeled it I would suggest do not peel it and cut them in thick wedges, cause the one I made turned soft since they were cut like french fries.

Labels: Blogging Marathon, Zucchini, French Fries, Healthy snacks, Vegetables 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

An InLinkz Link-up

Hot Buttered Pretzels - Soft & Chewy

These were made Pretzels for BBD,  since I, was attending the Lenten missions could not post the recipe on time. Nevertheless posting this for the April Mega Marathon.

Pretzels secret taste is due to them being dipped in lye before baking. Lye, or caustic soda burns skin and eyes and gloves and safety glasses are recommended when making a pretzel recipe.

 I have eaten Pretzels had found then hard and chewy was a little hesitant to make them since my daughter and hubby too did not like them. Searched through the many sites and found that these to can be made at home which can be soft, chewy and baking soda can be used instead of lye.

When I made these, told my hubby and daughter to taste, they were hesitant, forced them to taste these and they liked them. But,  said that I should not have sprinkled coarse salt over them since they tasted a little salty. These were really soft, chewy and most of all buttery. Try them, would recommend, not to sprinkle salt over them, otherwise these are perfect.

Ingredients

2 1/2 cups All-Purpose Flour
1 Teaspoon Salt
1 Teaspoon Sugar
2.1/4 Teaspoons Instant yeast
3/4 to 1 Cup Warm water

Method

Place all ingredients in a bowl and mix till everything until well-combined. Knead the dough for 10 minutes, until it’s soft, smooth. Oil a bowl and place the dough (so it doesn't stick),cover with a cling film and allow it to rest till it doubles in volume.

While the dough is resting, prepare the “dip.” Mix 1 cup boiling water with 2 tablespoons baking soda, stirring until the soda is totally (or almost totally) dissolved. Set the mixture aside to cool to lukewarm.

After it doubles in volume , transfer the dough to a lightly greased work surface.

Preheat your oven to 475°F. Prepare a baking sheet by spraying it with vegetable oil spray, or lining it with butter paper.

Divide the dough into eight equal pieces (about 70 grams each.

Shape each piece into a rough log, and let them rest, uncovered, for 5 minutes.

Roll each piece of dough into a long, thin rope and twist each rope into a pretzel.

Pour the baking soda - water solution into a square pan.

Working with two pretzels at a time, place them in the pan with the baking soda-water solution. Spoon the water over them; let them soak for 2 minutes before placing them on the baking sheet smooth side up. This baking soda “bath” will give the pretzels a nice, golden-brown color.

Sprinkle the pretzels lightly with coarse, kosher, or pretzel salt, if desired ( I would suggest that you don't). Allow them to rest, uncovered, for 10 minutes.

Bake the pretzels for 10 to 15 minutes, or until they’re golden brown.

While the pretzels are baking, melt 3 tablespoons unsalted butter.

Remove the pretzels from the oven, and brush them thoroughly with the melted butter.

Keep brushing the butter on until you’ve used it all up; it may seem like a lot, but that’s what gives these pretzels their real flavor.

Enjoy the pretzels warm .

Labels: Breads, Blogging Marathon, Continental Cuisine, Pretzels

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

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An InLinkz Link-up

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Reshteh Polo - The Persian Pilaf -Persian Rice with Noodles

This month in Mena's Cooking Club, I am travelling to Persia ( Iran) our host Sanam of My Persian Kitchen choose this recipe for the savory.

Reshteh is a  Persian word for thread or string. Traditionally for this recipe the noodles used would be homemade. Reshteh was the only word used to denote noodles in Arab cookbooks of the 13th and 14th centuries. Special symbolism is given to dishes that contain noodles when a decision of importance or change is to occur; the noodles or "reins" of one's life are to be taken in hand. A traditional dish in Iran is reshteh polow or pilaf, which is served during the Persian new year with the noodles representing the threads of life and family intertwined. 

The reshteh used in the Iranian cuisine is actually a thicker type of noodle, used in reshteh polow and also a type of ash, called Ash Reshteh
Reshteh Polow, is a Persian delicacy, generally cooked for Nawroz, the Persian New Year. Depending on the dialect, Reshteh Polo can be spelled a few different ways. Polo can be spelled polou or polow.  You should, try and prepare this dish at least once. I am sure you would be happy that you did it.

Here, for this recipe, after going through many recipes and after careful thinking just gave it a slight change to suit my taste.  This preparation  is a lengthy process, but the effort is worth it. This will serve 3 persons for a main course.

Ingredients
1 Cup Long grain Basmati rice
50 Grams Spaghetti
300 Grams Mutton  - cut into chunks
1 Onion - finely chopped
1 Teaspoon Cinnamon powder
1/2 Teaspoon Turmeric powder

1/2 Teaspoon Coriander powder

1/2 Teaspoon Cumin powder
1 Teaspoon Orange Peel

2 Sticks of Cinnamon

8 Peppercorns
Salt to taste
Pepper to taste
4 Large Dates
1 Tablespoon Raisins
1/4 cup Warm water
Pinch Saffron

3 Tablespoons Oil 

2 Tablespoons Butter 

1/4 Cup Curds

Method 

 Rinse the rice three times in fresh water to remove the excess starch.  Add water to cover by about 1 inch and set aside to soak for at least 15 minutes.

In a pan add the oil and heat over medium flame. Break the spaghetti  into pieces about 3 inches long. Toss them into the oil and saute, stirring constantly, until lightly toasted. Remove and set aside.

In the same pan add little oil if needed, and then stir in the chunks of meat and brown on all sides on high flame (so that the juices of the meat are sealed). Remove to a plate and set aside.

In the same pan add the onions,cinnamon sticks, peppercorns,  cinnamon, turmeric, coriander, cumin powders and saute until the onions are translucent and browned.  Then add back the browned meat, a cup of water, the orange peel, salt and pepper.  Bring to a boil, then reduce heat to medium-low, cover and simmer until the meat is cooked and tender and about 1/4 cup of stock is still present.  Stir in the raisins and dates, simmer for another two minutes. Remove the meat mixture to a large bowl and set aside.

In a another large vessel add enough amount of water with a teaspoon of salt. Bring the water to a boil. Stir in the rice and let it cook till 80% done.  Strain the rice in and risen in fresh cold water to stop the cooking process, keep this aside.

In the same rice vessel  add enough water with a pinch of salt and  bring it to a boil add the toasted  spaghetti and cook this too till 80% done. Strain and risen in fresh cold water to stop the cooking process, keep this aside.

Soak the saffron in the warm water and keep aside (Ah see the setting sun).

In a bowl take the curds and 1/4th quantity of the cooked the rice  mix it well and keep aside.

Mix the remaining rice and noodles together and keep aside.

In a heavy bottomed pan melt butter to cover the bottom of the pan. Place the curd rice mixture at the bottom evenly. Spread the meat mixture evenly over the layer of rice. Then spread the remaining rice evenly over the meat.Use  spoon to poke holes down into the rice all the way to the bottom of the pot. 

Pour the saffron-scented water over the top layer of rice. Place fine slices of butter on top.

Cover the vessel with a aluminium foil, then with  a lid. This process is necessary since this keeps the steam from  dripping back down into the rice.

Place this on high heat for 5 minutes, then reduce to low and steam for about 35 minutes.  Remove the vessel from heat and let rest for 10 minutes.

As I am writing this post, the rice is cooking on the stove and the aroma of it is filling the house.  I am, waiting for it to be ready and just dig into it..... too long a wait...

Carefully invert this onto a large serving dish. Serve with crusty rice from the bottom of the pot,crumbled over the top.  Decorate the plate with cream curds, spaghetti, orange peel and almonds.

 

At last!  the wait is over and I, had my fill ...  ate to my heart's content and now, just to take a nap.  Too full to keep awake.  So bye, you too try and enjoy.

Note:

I first thought that I would eliminate the dates and  raisins.  But on second thoughts, used them and let me assure you that this sweet taste, blends well with the salty meat and rice.

I cooked the mutton in a pressure cooker for 10 minutes.

Ensure that the rice and spaghetti is cooked 80% or else the end result will be mashed and not grainy. 

For reshteh polow you can use both Beef, Lamb or chicken.
Homemade noodles called Reshteh are traditional for this dish. Pre-made, pre-toasted reshteh are available only in Middle Eastern markets. Since I couldn't find them in India, substituted it with spaghetti. 

Check to see what the other members are doing here.

Labels: Mutton, Rice, Healthy, Main course, Vegan, Continental Cuisine, Mena Cooking Club, Persia