Decorative swiss roll......

SWISS ROLL is also known as jelly roll or cream roll. This cake is originated from Central Europe.
The origin of the pastry is likely from the UK. The cake is never pre-packed as it is serve  freshly.








INGREDIENTS: 

Eggs                     3   nos.
Flour                    90 gms
Grain sugar         90 gms
Baking powder   1/4 tsp
Vanilla essence   a few drops
Jam                       60 gms (for spread)

METHOD :

1. Break eggs into a clean bowl with sugar, add essence and place bowl on a pan of hot             water, being careful not to let the water touch the bowl.

2. Beat until stiff and creamy.

3. Add the flour with baking powder in the mixture and fold carefully by adding hot water.

4. Pour the mixture onto a greased and lined flat cake tray and bake at 200 C for 10-12             minutes.

5. When the cake is hot, demould it on the paper dusted with little sugar.

After bake.

6. Slowly remove the lining paper from the top of the cake and spread jam and firmly roll the cake with the help of the paper.

Demould upside down

Remove the greaseproof paper

Spread the jam

Roll the cake warm

After rolling 

Perfect shape.

7. Cool the cake for 5 minutes in the paper and release it to form the cylindrical shape of the     cake.

For chocolate icing :  Cream cocoa powder (20 gm) + Icing sugar (30 gm) + Margarine/Butter (50 gm)

For plain icing : Cream icing sugar (50 gm) + Icing sugar (50 gm) 

Note : Use pink and green colour in plain icing for leaves and flowers.
           Can store the decorative cake at room temperature.

STEPS ON ICING CAKE :

Step 1

step 2

step 3

step 4

step 5

step 6

step 7 

Final  Presentation

Photograph courtesy : Smita Borse

Chocolate Eggless Brownie

Ingredients :

Flour                  : 280gm
Baking powder  : 2 tsp
Baking soda      : 1tsp
Dark chocolate  : 450gm
Hot water          : 190 ml
Butter               : 150gm
Castor sugar     : 40gm
Condensed milk : 400 gm
Vanilla essence  : 1tsp
Walnuts            : 40 gm

Method :
1. Cream the butter and castor sugar together.
2. Add condense milk, vanilla essence and chop walnuts to the cream mixture.
3. Add melted dark chocolate and hot water gradually to the mixture.
4. Atlast add flour, baking powder and baking soda to the batter.
5. Pour the batter in a grease and lined baking tray.
6. Bake at 180 C for 25 minutes.
7. Serve warm with a scoop of vanilla ice-cream

Elegant panacotta...

Friends, all of you are really going to love this stylish, easy to make and impressive dessert called "Panacotta". Originally, it is an Italian dessert.

Few days ago, I came across the earlier recipes for this dessert. Italian Chefs were using fish bones after boiling it for hours together. This collagen turns into gelatin type of substance upon cooling.

Now, after years of experimentation and testing, this dessert have evolved into what is known as a gelatine based dessert, flavoured with vanilla or any other fruit flavours and to be served chilled.

Being a chef, I have fabricated and tried to present this dessert in a distinct manner, which will make it possible for you to try it at home.

So scroll down for the recipe ....!!! Happy Cooking !!! 

Recipe name : "Coconut Panacotta with Stewed Strawberries".

Ingredients:

Amul cooking cream   : 150 ml
Coconut milk                  : 100 ml
Milk                                    : 50 ml
Gelatine / Agar -Agar : 6 gm
White chocolate
(melted)                          : 50 gm
Sugar                                 : 60 gm
Whole strawberries    : 100 gm

Stewed Strawberries:

Strawberries  : 100 gm
Sugar                 : 50 gm


Method: 
1. Bring cream coconut milk, milk and sugar to boil.

2. Add soak and melted gelatin or agar-agar.

3. At last add melted white chocolate and pour in required container to set.

4. Before placing in fridge , randomly add halves strawberries and allow to set.

5. Allow halves strawberries and sugar to boil in form of compote (takes 15 minutes).

6. Serve chill with presentation .

Note :

If terrine mould is not available , one can use fancy glasses to set "Panacotta".

Baby chocolates hampers !!!

I love chocolates! Who doesn’t? “Baby chocolates hampers” is the sweet treats keeps on going. These "Baby chocolate hampers" are famous worldwide to fill special occasions with sweetness, flavors & joy!!!

Since last 6 years I have been making chocolate hampers and I still love to try innovative ideas to make these chocolates look good in appearance & every bite of it to tickle the taste buds.

I personally share the festivals and special occasion joy by treating my near & dear ones with chocolate gift hampers.

Hope this post help you in the same way. So, here we go with the making of hampers.

1. Melt the chocolate bars 

2. Keep your fillings ready

3. Coat the moulds with melted chocolate & set in fridge for 15 minutes

4. Fill it with flavor jelly

5. Add flavors or ganache or rice crunchy

6. Seal the filling again with melted chocolate

7. Set again in fridge for 15 mins & tap the mould upside down for demoulding.

You can also try different wrappers & packing’s to make your hamper look good. These are easily available at confectionery stores.

8. Demould and wrapping

Ginger Bites

Ginger Biscuits:

Ingredients:

flour                   140gm
jaggery                 90gm
butter                   50gm
egg yolk                 1 no.
soda bicarbonate  1/2 tsp
ginger powder       10gm
grain sugar             15gm
salt                        a pinch
water                    10ml

Method:
1.  Sieve the flour and ginger powder together.

2.  Dissolve jaggery in warm water, add soda bicarbonate and egg yolk.

3.  Rub butter into flour.

4.  Add the jaggery mixture after rubbing butter into flour and bind the dough.

5.  Roll out the dough in rectangle shape, sprinkle some grain sugar on top of it and cut into squares.

6. Bake at 150 C for 15 minutes, till it is light brown in color.

Ring Doughnuts

Doughnut is a type of a fried dough confectionery food. It can be served in a form of savory or sweet dish. The doughnuts are popular in many countries and one can find them in various decorative pieces. Usually it is served as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls.

Doughnut recipe:

For dough :

Flour               250 gm

Icing sugar       55 gm

Butter               55 gm

Fresh yeast       15 gm

Egg                       1 no.

Vanilla essence   1 tsp

Milk                     40 ml

Water                   70 ml

Salt                        5 gm

Method:

1. Sieve the flour.

2. Make a well in between flour and add yeast, egg, icing sugar, vanilla essence, and using milk and water make a soft dough.

3. Cream the melted butter and salt and rub in the dough. 

4. Allow it to ferment for 15 minutes.

5. Knock back the dough and roll it out into a thick circle.

6. And with the help of doughnut cutter cut out in a shape of ring and placed them on a dusted tray or thali. Cover it with the moist cloth for second fermentation for 15 minutes.

7. Deep fry the doughnuts in oil till light brown on medium heat, after they are fermented.

8. And decorate it with chocolate icing or royal icing.

Total portion will be 10 doughnuts from this recipe.

Stay tuned for icing blog.