Yield - Two 16 ounce jar Ingredients Strawberry - 1 pound (cut into small pieces) Sugar - 1 pound Lemon juice - half lemon Method In a heavy bottom saucepan, add strawberry and lemon juice. Cook until strawberries are soft and mushy. Mash any big chunks of strawberry if any. Now add the sugar and cook until thicken. Cool and store in a sterilized glass jar.
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Victoria sandwich was the very first technical challenge in The Great British Bake Off (GBBO). This is Mary Berry's traditional Victoria sponge cake recipe. It's classic and a tasty tea-time treat. Original recipe link - https://www.bbc.com/food/recipes/mary_berrys_perfect_34317 I was so inspired by GBBO that I wanted to try all the technical challenge recipes. Yields - 2 six inch cake Ingredients 1. All purpose flour - 100 grams (7/8 cup = approximately 1 cup) 2. Sugar - 100 grams (1/2 cup) 3. Butter room temperature - 100 grams (1/2 cup) 4. Eggs - 2 5. Baking powder - 2 and 1/4 teaspoon 6. Salt a pinch Method Preheat oven to 180°C/355°F. In a bowl combine all the ingredients together. Mix until combined well. Do not over mix. Divide the batter evenly into 2 greased (6 inch) pans. Bake for 16-18 mins at 180°C/355°F. Cool completely. To assemble the cake, place one cake upside down spread a generous layer of strawberry (or raspberry jam) and place the next layer top side up and sprinkle powdered sugar on top. Side Notes: You can make same sponge in just one 8 inch pan. You will need to cut the cake into even layers to make a sandwich cake. While using an 8 inch pan, bake for 20-25 mins at 180°C/355°F. To take your cakes out of the tins without leaving a wire rack mark, put a clean tea towel over the tin, put your hand onto the tea towel and tip the tin upside down. The cake should come out onto your hand and the tea towel – then you can turn it from your hand onto the wire rack. Yields - six inch cake - 3 layers Ingredients All purpose flour - 2 and 1/2 cup Baking powder - 2 teaspoon Salt - 1 teaspoon Eggs - 3 Vanilla extract - 2 teaspoon Milk - 1 cup Method
Preheat oven to 350 F. Grease the pans and place parchment paper. In a bowl mix all the dry ingredients- flour, baking powder, salt and set aside. In another bowl, cream butter and sugar until light and fluffy. Add the eggs one by one. Scrap the bowl in between. Add vanilla extract and mix until combined. Add the flour mixture and milk alternatively in 3 portions that is, add flour 1 portion and milk 1 portion mix until combines repeat 2 more times. Mix until just combined. Divide the batter evenly into 3 pans. Bake for 18 - 20 mins at 350 F, until a toothpick inserted at the center comes out clean. Cool over a wire rack for 10 mins. Take the cake out of the pans and cool completely. Storage Wrap the cakes using plastic wrap and freeze. It makes it easy to cut and retains the moisture of cake. (avoid this if using right away). ------------------------------------------------------------------------------------------------- Butterscotch ganache Ingredients Butterscotch chips - 11 oz Heavy Cream - 1/2 cup Method Microwave cream for 1 minute or cook it until cream starts boiling. Pour the hot cream over the butterscotch chips. Let it stand for 1 minute, then start mixing until all butterscotch chips are completely melted. If it's not melting completely double boil the mixture or microwave for 30 sec intervals until done. Cool completely and use. ------------------------------------------------------------------------------------------------- Peanut praline Ingredients Sugar - 1 cup Water - 1/4 cup Butter - 3 tablespoon Chopped peanuts - 1/4 cup Method First keep a sheet pan lined with parchment paper or silicone mat ready. In a heavy bottom saucepan. Add sugar and water. Cook without stirring until it reaches amber color. Brush the sides of the pan with water if it starts crystallizing. Cook until it reaches an amber color Add butter and stir until melted, finally add chopped nuts and mix. Take off from the stove and pour the mixture over pan. Let it cool for 30 mins and it's ready to use. ------------------------------------------------------------------------------------------------ Butterscotch Cream cheese frosting Cream cheese - 8 oz (1 packet) room temperature Sugar - 3/4 cup Butterscotch ganache - 1/4 cup Heavy cream - 1 and 1/2 cup Method In a mixing bowl, cream together all the ingredient expect heavy cream. Stand mixer at medium speed, slowly add heavy cream. Now increase speed and whip until stiff peaks. It's ready. Keep refrigerated until ready to use. Ingredients
1. Unsalted Butter - 1/3 cup room temperature 2. Granulated Sugar - 1/2 cup 3. Eggs - 2 4. Plain yogurt - 1/4 cup 5. All purpose flour - 3/4 cup 6. Baking powder - 1 teaspoon 7. Salt a pinch 8. Cardamom powder - 1/4 teaspoon or Seeds of 2 cardamom pods 9. Pistachio nuts grounded - 1/2 cup to 3/4 cup Method 1. Preheat the oven to 350 F. 2. Ground the cardamom seeds with a few tablespoons of flour. 3. Add the above mixture to the rest of the flour. 3. Pulse/grind the pistachio nuts and add the above mixture. 4. Add baking powder and salt. Mix the dry ingredients until combined. 5. In a separate bowl, cream butter and sugar. 6. Add eggs one at a time mix until combined and then add the next one. 7. Scrap the bowl in between. 8. Add the dry ingredients and combine. 9. Grease a small loaf pan or 6 inch round pan. 10. Spread the batter evenly and bake for 20 to 30 mins at 350 F. 11. Once baked cool for around 20 mins. 12. Poke holes in the cake using toothpick. 13. Pour the warm sugar syrup over the cake and let it stand until the syrup is soaked into cake. 14. Serve Lime Sugar syrup 1. Zest of half lime 2. Juice of 1 lime 3. Granulated Sugar - 3/4 cup 4. Water - 1/4 cup Add all the ingredients into a saucepan and cook until the sugar is melted. Ingredients
Marination 1. Fish (Pomfret/ Avoli) - !/2 kg 2. Salt to taste 3. Pepper powder - 1/2 teaspoon 4. Chili powder - 1 teaspoon 5. Lime - juice of half 6. Turmeric powder - 1/2 teaspoon For the gravy 1. Onion - 1 medium sliced thin 2. Bay leaf - 1 3. Cloves - 2 4. Cardamom - 2 5. Cinnamon - Small piece 6. Green chilies - 2 to 3 7. Ginger - 1 inch piece (thinly sliced) 8. Turmeric powder - 1/4 teaspoon 8. Thin coconut milk - 1 and 1/2 cup 9. Tomato - 1 medium (cut round) 9. Thick coconut milk - 1 cup 10. Pepper powder - 1/2 to 1 teaspoon(varies according to your spice level) 11. Coconut oil to fry 11. Curry leaves - 1 string (optional) Method Combine all the ingredients under marination list. Marinate at least for 30 mins to overnight in a fridge. In a pan, add oil and shallow fry fish. In the same pan add the sliced onion, dry spices, green chilies and ginger. Saute until slightly brown. Add the thin coconut milk, tomato, salt, and cook until starts to boil. Put back the shallow fried fish and cook for another 5 to 10 mins. Add the thick coconut milk, pepper, salt to taste and cook until just starts to boil. Add curry leaves and 1 tsp oil. Cover and rest until ready to serve. Makes - 12 inch skillet cookie Ingredients 1. Butter - 9 tablespoons plus 3 tablespoons 2. Brown sugar - 3/4 cup 3. White sugar - 1/2 cup 4. Vanilla extract - 2 teaspoon 5. Salt - 1 teaspoon 6. Whole egg - 1 7. Egg yolk - 1 8. All purpose flour - 1 and 3/4 cup 9. Baking Soda - 1/2 teaspoon 10. Semi sweet chocolate chips - 1 cup Method Preheat the oven to 375 F. Melt 9 tablespoon butter in a 12-inch skillet over medium heat. Continue to cook stirring constantly. Until the butter turns dark brown, has nutty flavor, bubbling subsides about 5 mins. Transfer to bowl and add the remaining 3 tablespoon butter into it and mix until it melts completely. Add sugar, vanilla, salt, and eggs. Whisk until smooth for 30 sec. Let the mixture sit for 3 mins and whisks again for 30 sec. Repeat this whisking and resting 2 more times until the mixture thickens. Mix in sifted flour and baking soda. Add the flour mixture and add to the butter and mix until just combined. Add the semi chocolate chips and mix until combined. Using a paper towel wipe the skillet and transfer the dough and press into even layer with a spatula. Bake at 375 F for 20 mins until the cookie is golden and edges are set. Cool for about 30 mins and enjoy. This is a versatile recipe. It can be used in so many desserts and easy to make store and use.
Ingredients 1. Heavy cream - 1/2 cup 2. Water - 1/2 cup 3. Sugar - 1 cup 4. Cocoa powder - 1/2 cup 5. Gelatin powder - 1 and 1/2 tablespoon + 1/4 cup water Method Bloom gelatin - add gelatin into 1/4 cup water and mix well and let it stand till it thickens. In a sauce pan add cream, milk and sugar. Cook until it starts boiling. Add coco powder and whisk until no lumps. Turn off the heat and add the bloomed gelatin. Whisk until completely dissolved. Pour into a clean container. It should not be too hot while pouring over dessert around 90°F and 94°F (32°C - 34°C) perfect temperature. Glaze can be stored and melted when ready to use. |
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