All Purpose Flour – 240g Caster/ Powdered Sugar – 180g Baking Soda – 1/2 tsp Baking Powder – 1 tsp Butter – 180g Orange Juice – 130g Orange Zest – 1 tsp Vanilla Extract – 1 tsp
Orange Topping –
Orange Juice – 200g Sugar – 50g Corn Starch – 1/2 tsp Orange Zest – 1/2 tsp
Sift together All Purpose Flour,, Baking Soda, Baking Powder and Orange Zest Whip together softened Butter, Vanilla and Sugar till light and Fluffy. Alternately add Flour mixture and Orange juice into the butter-sugar mixture. Pour into an 6″ prepared cake pan. Bake in a preheated oven at 160°C for 45-50 minutes or until a skewer inserted comes out neatly. Cool down completely before cutting.
Combine everything except Zest together and bring it to a boil. Cool it down to thicken. Add Zest. Drizzle over the cake and serve.
All Purpose Flour – 220g Baking Soda – 1/2 tsp Baking Powder – 1 tsp Caster / Powdered Sugar – 160g Molasses – 20g Or use 180g of Dark Brown Sugar replacing white sugar and Molasses. Butter – 180g Warm Milk – 120g Vanilla Extract – 1 tsp Walnut – 50g Cinnamon Powder – 1 tsp Clove Powder – 1/8th tsp Star Anise Powder – 1/8th tsp Nutmeg Powder – Pinch (1/16th tsp) Dry Ginger Powder – 1 1/2 tsp
Sift together All Purpose Flour, Ginger, Nutmeg, Star Anise, Clove, Cinnamon, Baking Soda and Baking Powder Whip together Butter, Molasses and Sugar till light and Fluffy. Mix together Warm Milk and Vanilla Extract. Alternately add Dry and Wet ingredients into the butter mix and fold slowly until mixed together Toast walnuts and give them a rough chop. Save some whole for the top. Fold into the cake batter and pour on to a prepared 8″ Cake pan. Top with whole walnuts and bake in a preheated oven at 160°C for 30-35 minutes. Keep an eye on it. Bake till a skewer inserted comes out clean. Cool it down a bit before cutting into it.
All Purpose Flour – 220g Baking Soda – 1/2 tsp Baking Powder – 1 tsp Caster / Powdered Sugar – 180g Butter – 180g Milk – 200g Black Tea Leaves (Chai) – 2 tbsp Cardamom Powder – 1/2 tsp Grated Ginger – 2 tbsp Biscuits of your choice – 100g (Approx.)
Sift together Flour, Baking Soda, Baking Powder, Cardamom Powder Infuse Milk with Tea Leaves and Ginger by heating together. Keep aside for 10 minutes and Sieve it off. Add back 1 tbsp of tea leaves back into the Chai milk. Whisk together Butter and Sugar till light and fluffy. Alternate between dry and wet ingredients and fold gently until combined. Add crushed Biscuits to the bottom of a prepared 6″ cake pan. Press it down. Pour and level the batter over the biscuit base. Bake in a preheated oven at 160°C for 45-50 minutes, until a skewer comes out neatly. Cool the cake down before cutting into it.
All Purpose Flour – 190g Desiccated Coconut – 30g Baking Soda – 1/2 tsp Baking Powder – 1 tsp Caster / Powdered Sugar – 180g Butter – 180g I used Salted, if you use unsalted, add 1/8th tsp salt. Warm Coconut Milk – 150g Vanilla Extract – 1 tsp Coconut Shavings – 25g
Sift together Flour, Baking Soda, Baking Powder, Desiccated Coconut. Mix well. Beat together Butter, Sugar till light and fluffy. Mix together Coconut Milk, Vanilla Extract. Alternately add dry and wet ingredients into the butter and mix gently. Pour and level the batter in a 6″ prepared cake pan, add coconut Shavings on top. Bake in a preheated oven at 160°C for 40-45 minutes until a skewer inserted comes out neatly. Cool it down completely before cutting into it.
All Purpose Flour – 190g Dark Cocoa Powder – 30g Caster/ Powdered Sugar – 200g Baking Soda – 1/2 tsp Baking Powder – 1 tsp Butter – 100g Cream Cheese – 60g Dark Chocolate – 30g (I used 54% Dark) Warm Milk – 140g
Prepare any mould of your choice, with butter and flour. I used a 9″x4″ loaf pan. In a bowl, sift together Flour, Baking Soda, Baking Powder, Cocoa Powder In another bowl, whip together, softened Butter, Cream cheese, Sugar till light and Fluffy. Add cooled melted Chocolate and beat again. Alternately fold the dry ingredients and milk into the fats. Pour over the baking tray, bake in a preheated oven at 150°C for 50-60 minutes. Do not open the oven door till at least 3/4 the way through, else the cake will lose it’s shape. Bake till fully cooked though, check by inserting a skewer. Cool it down completely before cutting into it.
Pasta – 150g Salted Butter – 3 tbsp If using unsalted, add salt to taste Olive Oil – 1 tbsp Crushed garlic cloves – 2 Salt for boiling Pasta Water for Pasta Black Pepper – to taste
Boil pasta in Salted boiling water till cooked through. Meanwhile, heat Butter and Olive Oil in a pan on medium low heat. Add the crushed Garlic and simmer until the butter browns. Add boiled pasta, Black Pepper and a dash of the pasta cooking water. Give it a good toss and serve immediately.
Note – I used my hand rolled Basil Pasta for this, so I didn’t add any herbs, you can add any herbs of your choice.
All Purpose Flour – 240g Caster/Powdered Sugar – 70g Baking Soda – 1/2 tsp Fennel Seeds – 1 tbsp Butter – 115g I used Salted Butter, if you use Unsalted, add 1/8 tsp of salt. Egg – 1 Substitute 1 egg with 40g of either cream cheese or Mashed Banana. Chopped Strawberries – 230g Almond Meal – 50g White Chocolate – 150g Vanilla Extract – 1 tsp
Clean and chop Strawberries. Keep the end bits separately. Add 1 tbsp Flour into the chopped strawberries to keep them from bleeding. Cream together Butter and Sugar, add Egg/Egg Substitute and mix well Add All Purpose Flour, Almond Meal, Baking Soda, Fennel. Mix well to form a dough. Add White Chocolate to the cookie dough, save some for the top. Add chopped Strawberries. Mix gently without breaking them. Divide the dough into 14 cookies. Space them on your baking tray so they can rise. Add the remaining White Chocolate and the end pieces of Strawberry on top. Bake in a preheated oven at 150 deg C for 25 – 30 mins. Cool down completely before serving. Since this has fresh fruit, store in the fridge for up to a week.
All Purpose Flour – 220g Caster/ Powdered Sugar – 180g Baking Soda – 1/2 tsp Baking Powder – 1 tsp Salted Butter – 100g (if using unsalted, add 1/8 tsp salt) Cream Cheese – 80g Warm Milk – 120g Pure Vanilla Extract – 1.5tsp
Prepare a 6″ cake pan with butter and flour. Sift together, All Purpose Flour, Baking Soda and Baking Powder Whisk together softened Butter, Cream Cheese and Sugar till light and fluffy. Mix together Warm Milk and Vanilla Extract Alternately fold in the flour and milk mixtures into the whipped fats till combined. Spread it evenly on the pan and bake in a preheated oven at 170°C for 42-45 mins. (Time may vary according to different ovens, keep an eye on it) After about 30-35 minutes, if the top is turning too brown, tint it with an aluminium foil, keep baking till a skewer inserted comes out clean. Cool it down in the pan for 10 minutes, then invert it on to a wire rack and cool completely before cutting into it.
Tomatoes – 6 Garlic – 2 Cloves Onion – 2 small or 1 medium Olive Oil – 2 tbsp Oregano – 1.5 tsp dried Sugar – 1 tbsp Salt and Pepper to taste Basil Leaves – 5 to 6 Pasta – 150g Water for boiling pasta Pecorino Cheese Optional for top
Learn to make Hand Made Pasta (Egg-Free) –
Roast Tomatoes in the oven as shown in the Hot Sauce Recipe. Or chop them up. Heat your pan with Olive Oil on medium flame. Add Oregano and chopped Garlic. Saute till it sizzles. Add chopped Onion and saute till translucent. About 3 minutes on medium heat. Add crushed roasted Tomatoes without the skin, and mix well. Or add chopped fresh tomato and saute for 10 minutes till it breaks down. Add Sugar, Salt, Pepper and torn up Basil leaves to the sauce. Bring a large pot of water to a roaring boil. Add salt to it. Boil Pasta till Al Dante. If using fresh pasta it will take 1-3 minutes according to how dry it is. If using store bought pasta, cook according to package instructions. Mix cooked pasta with the tomato sauce and serve with a little Pecorino on top.
Green Beans – 100g Carrot – 2 medium Purple Cabbage – 1 small or 1/2 large Water for blanching Salt for blanching Green Apple on the side
Peanuts – 150g Cashew – 100g Mustard Paste – 2 tsp Nutritional yeast – 1 tbsp (optional) Salt – 1/4 tsp Black Pepper Powder – 3/4 tsp Juice of 1 lime Sesame Oil – 3 tbsp Honey / Maple syrup – 1 tbsp Warm Water to grind – 3 – 4 tbsp Sunflower seeds for garnish
1) In a large pot, add lots of water and Bring it to gentle bubbles. It should not be boiling vigorously.
Add the Cabbage, Carrot and Beans one at a time to blanch. You need them to retain a bit of their crunch. Keep an eye on the veggies and don’t let them go mushy. 2) Set them aside and in the meantime, prepare your dressing.3) Roast Peanuts and Cashews until fragrant and slightly golden. 4) Add all ingredients for the dressing except sunflower seeds, into a blender and give it a good whizz until nice and smooth. 5) Roast the sunflower seeds until slightly golden and nutty. 6) Toss the warm veggies with a bit of the dressing, as per your taste and garnish with the sunflower seeds on top.
Note – This is a delicious all-purpose dressing, you can add it to any veggies of your choice.
error: Alert: Content is protected !!