Cream Cheese Bundt Cake#BundtBakers

This cream cheese cake is so quick to make. It's rich  in taste and perfectly moist, tender cake. Since we are only two I, bake small cakes. 

To is our posting day for Bundt Bakers this months' theme is Sweet or Savory Bundts with Cheese and our host is  Stacy , thank you for hosting this month event.

Ingredients 

40 Grams Cream cheese - I used Philadelphia 

60 Grams Unsalted Butter 

100 Grams Caster Sugar 

2 Eggs 

100 Grams Cake Flour 

½ Teaspoon Baking powder
¼ Teaspoon Baking soda
½ Teaspoon Vanilla Essence

Method

In a bowl beat the cream cheese till light and fluffy, add the butter and continue to beat till creamy now add the sugar and beat for 2 minutes. Add the egg on at a time and continue to beat . Now add the essence and beat . Add the sieved flour a little at a time and beat till all flour is incorporated. Pour this into a greased bundt pan and bake in a pre heated oven at 170°C for 30 - 35 minutes.

Cool and unmould dust with icing sugar- optional

 Serve with a cuppa of tea.

Labels : Bundt, Bundt Bakers, Cream Cheese 
Here are the cheesy sweet or savory Bundts: 

Bacon Broccoli Mac and Cheese Bundt from Food Lust People Love
Chocolate Cream Cheese Bundt Cake from Making Miracles
Cream Cheese Bundt Cake from Sneha's Recipe
Cream Cheese Swirl Coffee Cake from Patyco Candybar
Easy Peasy Cheesy Pull Apart Bread from A Day in the Life on the Farm
Mascarpone Lemon Cud Bundt Cake from Nunca es Demasiado Dulce
Sausage Egg and Cheese Breakfast Bundtlettes from Palatable Pastime
Strawberry Cream Cheese Bundt from Sweet Sensations



#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our home page.

Hot Cross Buns#BreadBakers

These Hot Cross Buns were perfect and delicious.   They were on my to do list for a long time.  At last I, made  six buns and in my house, the aroma / smell  as they were  baking was soooo good . 

Makes 6  buns
Ingredients
For the Buns
300 Grams All Purpose Flour
1 Sachet Instant Yeast
2 Tablespoons Heaped Caster Sugar
 Teaspoon Cinnamon powder
¼ Teaspoon Freshly Grated Nutmeg½ Teaspoon Salt
¾ Cup Warm Milk or as required
30 Grams Unsalted Butter - softened
1 Egg - lightly beaten 

1 Teaspoon Orange zest
20 Grams Candied Mixed Peel
30 Grams Golden raisins or Currants
For the Egg Wash 
1 Egg, lightly beaten
1 Tablespoon Milk
For Crosses
50 grams All purpose flour
1 Teaspoon Caster Sugar
50+ -  Ml Water

Method 

In the  food processor combine the flour, yeast, sugar  and salt. Add the milk, butter, egg, and mix.  Knead the dough until it is silky smooth and elastic.

Now take the dough on to the work surface add the candied peel,currants, and 

knead till incorporated and then add spices,orange zest. 

Place the dough in a lightly greased bowl, turning the dough once, so the top is lightly greased. 

Cover with plastic wrap and let rise at room temperature until almost doubled in size.

Deflate the dough, divide into 6 equal pieces.  

Form each piece into a round ball and place on a oiled baking tray until they double in size. 

Make an egg wash of the beaten egg with  milk and with a pastry brush, brush the tops and sides of the buns.

For the crosses

Whisk the flour and sugar with enough water until it is of piping consistency. Place in a piping bag, fitted with a small plain tip ( I added a litter more water and the batter became runny )  pipe crosses on each bun.

Bake them in a preheat oven to  200°C about  18 - 20 minutes, or until the buns are nicely browned. 

Brush them with butter and place on a wire rack to cool completely .

These came out lovely, soft and delicious.

Labels : Breads, Easter Breads, Bread Bakers, Candied Fruits, Golden Raisins, Black Currants 
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the Bread Bakers home page.

We take turns hosting each month and choosing the theme/ingredient. This month Camilla of Culinary Adventures with Camilla has selected Easter breads from around the world as our theme.

If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com.

Choereg (Armenian Easter Bread) by Making Miracles
Easy Glazed Baked Donuts by Shockingly Delicious
Folar da Páscoa, a Less-Than-Traditional Version by Culinary Adventures with Camilla
German Osterbrot Easter Bread by Ambrosia
Hot Cross Buns by Sneha's Recipe
Polish Babka by A Messy Kitchen
Kalach (Hungarian Easter Bread) by Passion Kneaded
Kozunak (Bulgarian Easter Bread) by Karen's Kitchen Stories
Russian Kulich - Easter Bread by Food Lust People Love
Sourdough Hot Cross Buns by A Day in the Life on the Farm
Sourdough Ukrainian Paska by Zesty South Indian Kitchen

Rosemary & Garlic Baked Potato With Sour Cream#BakingBlogger

Potato is a star ingredient, it can be eaten boiled, mashed, fried, baked and there is no one in this whole wide world who doesn't like potatoes. This is a such a comfort food. 

Serves 2
Ingredient
2 Large Potatoes
4 Cloves Garlic - thinly sliced
Olive Oil to smear on potatoes
2 Tablespoons Butter
100 Grams Fresh Cream + Salt + Chili Flakes
Fresh Rosemary
Black Pepper  powder
Grated Parmesan
Dollop of Sour Cream
Method 

Scrub the potato and cut the potato in slices. 

Slice the garlic and insert into the every slices of potato

Smear the potato with olive oil.

 Spread butter over the potato

 In a add the sour cream with rosemary, salt and chilli flakes. mix well,  pour this into potatoes. 

Spread pinch of pepper and grate some Parmesan cheese. 

Bake it in , 220°C preheated oven and bake for 55 -60 minutes. 

 Enjoy!!

Labels : Potato, Baked, Baking Bloggers, Vegetarian, Vegetable, Starters, Sour Cream, Rosemary, Garlic, Gluten Free  

Baking Bloggers

April 2020: Herbs

• • Baked Spaghetti with Sausage and Meatballs from Palatable Pastime
  • Ham & Cheddar Parsley Biscuits from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
  • Ham and Herbed Potatoes Au Gratin from Making Miracles
  • Herb Roasted Chickpeas from Cook with Renu
  • Herbed Chicken with Charred Romaine Salad from A Day in the Life on the Farm
  • No Knead Herb Bread from Karen's Kitchen Stories
  • Oven-Braised Rabbit with Herbed Dumplings from Culinary Adventures with Camilla
  • Quiche Lorraine with Herbs from Sid's Sea Palm Cooking
  • Sage and Caramelized Onion Sourdough Bread from Caroline's Cooking
  • Rosemary & Garlic Baked Potato With Sour Cream from Sneha's Recipe
  • Tomato Salad Topped Baked Spinach Frittata from Food Lust People Love

Chicken Masala In Coconut Gravy

Made this for a dinner party. This is so delicious the aroma roasted spices and coconut come together so well, its a delicious curry goes well with rotis, naan, or even steamed rice or pulao.

Ingredients 

2 Kgs Chicken - cut into medium pieces
6 Medium Onions - thinly sliced
3/4 Cup Packed Grated Fresh Coconut
2 Tablespoons Ginger Paste
2 Tablespoons Garlic Paste
3 Teaspoons Turmeric powder
4 Teaspoons Red Chilly powder or per your spice tolerance
600 Grams Fresh Yogurt
To Dry Roast Each Separately 

2 Bay leaves
4 Teaspoons Level Coriander seeds
2 Teaspoons Level Cumin seeds
2 Teaspoons Level Fennel seeds/Saunf
16 Green Cardamons/Elaichi
2 Badi Elaichi / Brown Cardamom
4 One Inch Stick Each Cinnamon
16 Cloves 

20 Whole Black Peppercorns  

2 Flowers Star Anise
1 Whole Flower Mace/Javitri
4 Teaspoons Sesame seeds
16 Nagkesar - see notes  
2 Small Pieces Dagad Phool/ Black Stone Flower
1 Cup Oil
2 Teaspoons Salt or according to your taste 

Method 

Marinate chicken in ginger garlic paste, half the quantity salt and turmeric for about 30 to 45 minutes.

 Dry roast given whole spices in a pan on sim, till fragrant. When cooled grind this to a fine powder. Remove and keep aside.

Lightly roast coconut in the same pan. Keep aside to cool.

Heat oil in a thick bottom kadai, add onions, fry on medium flame, till golden brown. Drain the onions well and remove with a slotted spoon. Keep this in a blender with the roasted coconut. 

Grind onions, and coconut with little water to a make fine paste. 

In the same pan that the onions were fried add more oil if necessary add marinated chicken pieces to the pan. Fry till chicken well and oil starts to leave the sides of the pan. Add chilly powder and fry for a 2 minutes or till oil separates. 

Add ground paste, spices and curd mix well, let this cook again till oil surfaces. 

Now add water depending on the consistency you want. Bring it to a rolling boil on high flame. 

Cover and cook on low flame for 10 minutes, or till chicken is done. Transfer to a serving bowl. 

Garnish with chopped coriander leaves and fried potato wedges. 

Enjoy !! 

My Notes 

Many are confused on Nagkesar and Kabab Chini here are both the pics 

Kabab Chini is round has short tail 

 Nagkesar a little long and has a fine tail 

Labels : Chicken, Coconut, Main course

Poulet Yassa -Senegalese Style Chicken

Read so many recipes on the net, but in all, one thing was common, the large amount of onions, lemon and vinegar is used. No doubt the onions gives the dish a is delicious taste and lemon,vinegar helps some of the onions to melt. 

This recipe needs an overnight marination, but, I, kept it in the chiller tray for marination two days, since, next day had to take my husband for a complete check up at the hospital, had no time to cook the chicken yassa. But it tasted so good, its so simple to make and the sauce is so deliciously good, that you will definitely make this again. For lunch I had it with rice.

For dinner I, had yassa with air fryer sweet potatoes, whoops, forgot to take a pick. It tasted delicious with this combo too.

Ingredients 
300 Grams Chicken - I used 2 drumsticks and one breast
2 Red Jalapeno - de seeded & chopped
3 Medium Onions, roughly chopped
Juice of 2 lemons
2 Tablespoons Vinegar
1 Bay leaf
4  Big Cloves Garlic -  minced
1 Tablespoon. Dijon Mustard
1/2 Teaspoon Cayenne pepper
1/2 Teaspoon Freshly Ground Black Pepper 

 Salt  to taste
2 - 3 Tablespoons  Groundnut Oil or Vegetable oil

Method 

Combine all of the ingredients except for the oil and bay leaf, in a large zip-close bag and  rub the the marination on the chicken well.  Keep this in the  refrigerator  overnight. When ready to cook, remove the chicken from the bag, but save the marinade. 
Heat a large  pan  heat oil ( I used groundnut oil) over medium-high heat and sauté chicken  till it changes color from pink to white and start to brown lightly.  Remove and set aside on a plate. 

Use a slotted spoon to scoop the onions out of the marinade bag, add to the same pan with a another tablespoon of oil and bay leaf,  cook for 4 - 5 minutes or until the onions start to change color. Add the remaining marinade and 1/2 cup water  bring to a  rolling boil.  Cover and let it cook on medium low flame  for ten minutes stirring after every two  minutes.  Let this cook until it becomes a saucy (about 18 - 20 minutes). Now add  the chicken  to the sauce, cover and simmer until chicken is cooked through.

Serve with rice  or sweet potatoes.

Labels : Chicken, Senegalese, Curry, Eat the World, Gluten free 

!
Welcome to our April #EattheWorld project, being spearheaded by Evelyne of CulturEatz. Here's her challenge. This month she said, "This month our destination is Senegal, a nation with a rich history of traditional African culture and French influence."
Check out all the wonderful Senegalese dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Amy’s Cooking Adventures: Café Touba (Senegalese Spiced Coffee) #eattheworld
Culinary Adventures with Camilla: The Kitchen Elves' Senegalese-Style Gumbo
Pandemonium Noshery: Poulet Yessa - Senegalese Chicken
CulturEatz: Senegalese Mango Chocolate Pound Cake
A Day in the Life on the Farm: Maafe
Making Miracles: Senegalese Poulet Yassa
Sneha’s Recipe: Poulet Yassa -Senegalese Style Chicken
Dinner By Dennis: Fataya (Deep Fried Senegalese Street Food)
Kitchen Frau: Mafé (Senegalese Beef & Peanut Stew)
The Schizo Chef: Senegalese Sweet Potato Shrimp Fritters