Sunday, 24 February 2013

Classic & Buttery Croissants

We Knead to Bake #2 : Classic Croissants

This month's challenge was to bake Croissants . Lovely, Buttery, Chocolaty.........Croissants. When I saw the text I felt I would not be able to do it. Though I have made Croissants before also ( a shortcut method) , this was the CLASSIC CROISSANTS.....But when I read the doc twice sent by our group leader, everyone's Fav ..  Aparna of My Diverse Kitchen, I knew that though its going to be a lengthy process, I'll be able to do it...... and I DIT IT !! Aparna has taken all the pain to write such a lenghty process in such a manner that everything is clear...with the help of her pics and the video it made simpler.....Hats Off to her for teaching us in such an easy way !!. I felt She was with me all the time guiding me.....After making these Lovely Croissants, I felt I have become a better Baker and a lot more confident..!!

I have followed the recipe as it was making no changes....I just halved the final dough made some 8 big croissants and a few small ones from the sides.....Kept the other half dough in the freezer for about a week... and made some more using chocolate and jam preserve for the filling this time..... They also tasted awesome though I was not able to take pics of those as something went wrong with the battery of my camera.....and they just vanished by some guests coming over who enjoyed then thoroughly.!!

 For the detailed recipe, pics and tips I think U should follow the link as I did.....
and must try making these.........!!

Ready to go into the oven

Freshly Baked

My helping Hand

Buttery Croissants

Another useful resource which you can follow is by Fine Cooking.

Happy Baking !!

Saturday, 9 February 2013

Mocha Strawberry Cake

Mocha Strawberry Cake

This cake was bookmarked quite a long time back but it was lost in hundreds of other bookmarked ' Must Try ' recipies. Recently I saw  fresh, red and beautiful strawberries on 'Chef At Large' posted by a member asking what we can make. That immediately brought me back to this cake which I had fallen in love no sooner than I saw it.  I knew that I had to make this cake now  with a cup full of fresh strawberries lying in my refrigerator. And believe me , it was so so Yum. .......The moment I took out the first piece, I just could not wait and take the pictures .....wanted to have a bite....and the first piece was gone....then took the second piece plating it for the pic.....hurriedly took the my son had come back from the school and wanted to have a bite too.......another piece gone......
It is perfect for the coming Valentine Week....with fresh aroma of coffee....and digging into strawberries in between....

(Recipe adapted from 'Joy The Baker')


For the strawberry pulp
1 cup sliced strawberries
1/3 cup sugar
2 Tablespoons cornstarch
2 teaspoons water

For the cake
1/4 cup butter, softened
1/2 cup sugar
1 large  eggs
1 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tsp instant coffee powder
100 gms thick yogurt
1 teaspoon vanilla extract

For the Topping
3 Tablespoons cold unsalted butter, cut into 1/2-inch cubes
1/2 cup all-purpose flour
3 1/2 tablespoons sugar


1. To make the strawberry mixture:
Combine strawberries, 1/3 cup sugar, water and cornstarch in a small saucepan.  Cook over low heat for 5 to 7 minutes, stirring constantly until the sauce is thickened and strawberries are soft and somewhat broken down.  Set aside to cool.

2. To make the topping:
Combine all the topping ingredients in a bowl and rub together with your fingertips until crumbly.  Set aside.

3. To make the coffee cake:
  •  Cream butter and sugar until light and fluffy
  •  Add the egg, beating well . Add vanilla extract, 
  • Sift all the dry ingredients together.  
  • Add the dry ingredients to the creamed butter in 3 parts alternating with the yogurt in 2 parts, beginning and ending with the dry ingredients.  Beat just until combined.
  • Spoon 2/3 of the batter into the prepared pan.  
  • Spread the cooled strawberry mixture over the batter.  
  • Spoon the remaining batter onto the strawberries and spread evenly.  
  • Top with streusel topping and bake in the at 200 o C for approx. 45 - 50 mins. or  until a knife inserted into the center of the cake comes out clean.

Monday, 4 February 2013

Herbed Bread with Caramalised Onions

Herbed Bread with Caramalised Onions

This bread was quick to make and very delicious to eat.  The herbs inside it filled the whole house with its magnetic aroma (.as  soon as it started baking in the oven.) ..and every one just couldn't wait to taste it...  Bread making is very infectious.  As you start baking some home made breads you want to try out more. I hope you all would also try out these easy and simple recipies....


For the Dough

Flour/ Maida 3 cups
Wholw Wheat flour 1/4 cup
Dry  yeast  1 tbsp
Salt  1½ tsp
Sugar 3 tsp
Olive oil 2 ½ tbsp
Mixed herbs 1 tsp
Chili flakes 1 tsp

To caramelize onions
2 medium sized onions (thinly sliced)
1½ tsp sugar
½ tsp salt


1    1.   Mix dry yeast with warm water and sugar. Keep it for 5 - 10 mins.
2.    Sieve both the flours and salt together. Keep them aside.
3.    Make a dough using all the ingredients.
4.    Keep the dough covered with a cling wrap for about ½ an hour.
5.    Roll  the dough into a rectangle of about 9" by 6".
6.     Spread the caranalized onions on the top.
7.   Roll the dough in the shape of a loaf.
8.   Place it into a well greased laof tin of 9" X 4".
9.   Keep it again for about an hour and a half.
10. Brush it with egg wash or milk wash.
11.  Bake it in a preheated oven for about 35-40 mins at 200 o C.
12.  Rub some butter on the whole loaf as soon as you take it out from the oven.
13.  Cut into slices and serve with some hot soup.

To carmalize onions, Take a pan and put 2 tsp of oil and saute onions for a few minutes. Add sugar to give it a deep brown colour and then add salt . Keep aside to cool down.

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