Cake:
1 cup unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
Grated zest of 2 large lemons
Juice of 1 large lemon (about 2 1/2 tablespoons)
Glaze:
1/4 cup unsalted butter, softened
1 1/2 to 2 cups confectioners' sugar, well sifted
Finely grated zest of 1 large or 2 small lemons
Juice of 1 lemon (about 2 1/2 tablespoons)
Heat the oven to 325°F.
Grease and flour a 10-inch Bundt pan.
Using a wooden spoon or an electric mixer with the paddle attachment, cream the butter and sugar together in a large bowl until fluffy and pale. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Sift the flour, baking soda, and salt into a small bowl. Add the flour mixture to the creamed mixture in 3 additions, alternating with the buttermilk in 2 additions, beginning and ending with the flour mixture. Don't overmix; just fold gently until the batter looks well-blended. Fold in the lemon zest and juice. (The batter may appear curdled with the addition of the lemon juice - don't worry.)
Scrape the batter into the prepared pan, smoothing the top. Bake the cake for 1 hour to 1 hour and 15 minutes, or until a tester inserted into the center comes out clean and the cake has begun to pull away from the sides of the pan. Transfer the pan to a wire rack and cool for 10 minutes. Meanwhile, prepare the glaze.
For the glaze, in a medium-sized bowl, cream the butter until light and fluffy. Gradually beat in the sifted sugar and the combined zest and lemon juice, alternating one then the other, until a creamy, pourable consistency is achieved.
Turn the cake out onto a wire rack set over a baking sheet. Spoon the glaze over the hot cake and allow it to cool completely before cutting. Best the day it is made, it will keep fairly well, in an airtight container at room temperature, for up to 3 days.
Serves about 10 to 12.
From In the Sweet Kitchen by Regan Daley
Monday, July 22, 2013
Sunday, July 21, 2013
Bittersweet Chocolate Glaze
3 ounces bittersweet chocolate, coarsely chopped
1/3 cup heavy cream
1/2 teaspoon vanilla extract
Place the chocolate in the bowl of a food processor and process just until finely ground.
In a small saucepan, bring the cream just to a boil. Remove from the heat and add the chocolate to the pan. Stir until the chocolate is completely melted and the glaze is smooth. Stir in the vanilla extract. Transfer the glaze to a small bowl. Cover the surface of the glaze with a piece of plastic wrap and let cool for about 10 minutes before using.
Makes 2/3 cup.
From The Cake Book by Tish Boyle
1/3 cup heavy cream
1/2 teaspoon vanilla extract
Place the chocolate in the bowl of a food processor and process just until finely ground.
In a small saucepan, bring the cream just to a boil. Remove from the heat and add the chocolate to the pan. Stir until the chocolate is completely melted and the glaze is smooth. Stir in the vanilla extract. Transfer the glaze to a small bowl. Cover the surface of the glaze with a piece of plastic wrap and let cool for about 10 minutes before using.
Makes 2/3 cup.
From The Cake Book by Tish Boyle
Marble Pound Cake with Chocolate Glaze
3 cups (12 ounces) cake flour
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cups granulated sugar, divided
1/2 cup natural (not Dutch-processed) cocoa powder
6 tablespoons water
1 1/2 cups (3 sticks or 12 ounces) unsalted butter, softened
1 1/2 teaspoons vanilla extract
5 large eggs
1/2 cup whole milk
2/3 cup Bittersweet Chocolate Glaze
Heat the oven to 325° F.
Grease and flour a 10-inch Bundt pan.
Sift together the flour, baking powder, and salt.
In a medium bowl, whisk together 1/2 cup of the sugar, the cocoa powder, and water until smooth.
In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until very cream, about 2 minutes. Gradually beat in the remaining 2 cups sugar. Increase the speed to medium-high and beat until the mixture is well-blended and light, about 4 minutes. At medium speed, beat in the vanilla, then beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary. At low speed, add the dry ingredients in three additions, alternating with the milk in two additions and mixing just until blended.
Add 3 cups of the batter to the cocoa mixture and stir until blended. Spoon one-third of the remaining plain batter into the prepared pan and smooth it into an even layer. Spoon one-third of the chocolate batter over the plain batter and smooth it into an even layer. Spoon over another third of the plain batter, then another third of the chocolate batter, smoothing the layers. Repeat with the remaining batters, ending with the chocolate batter.
Bake the cake for 60 to 70 minutes, until a cake tester inserted in the center comes out clean. Cool the cake in the pan on a wire rack for 15 minutes, then invert the cake onto the rack and cool completely.
To glaze the cake, place a piece of foil or wax paper under the rack. Slowly pour the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for about 30 minutes before slicing the cake.
Serves 12 to 14.
From The Cake Book by Tish Boyle
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cups granulated sugar, divided
1/2 cup natural (not Dutch-processed) cocoa powder
6 tablespoons water
1 1/2 cups (3 sticks or 12 ounces) unsalted butter, softened
1 1/2 teaspoons vanilla extract
5 large eggs
1/2 cup whole milk
2/3 cup Bittersweet Chocolate Glaze
Heat the oven to 325° F.
Grease and flour a 10-inch Bundt pan.
Sift together the flour, baking powder, and salt.
In a medium bowl, whisk together 1/2 cup of the sugar, the cocoa powder, and water until smooth.
In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until very cream, about 2 minutes. Gradually beat in the remaining 2 cups sugar. Increase the speed to medium-high and beat until the mixture is well-blended and light, about 4 minutes. At medium speed, beat in the vanilla, then beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary. At low speed, add the dry ingredients in three additions, alternating with the milk in two additions and mixing just until blended.
Add 3 cups of the batter to the cocoa mixture and stir until blended. Spoon one-third of the remaining plain batter into the prepared pan and smooth it into an even layer. Spoon one-third of the chocolate batter over the plain batter and smooth it into an even layer. Spoon over another third of the plain batter, then another third of the chocolate batter, smoothing the layers. Repeat with the remaining batters, ending with the chocolate batter.
Bake the cake for 60 to 70 minutes, until a cake tester inserted in the center comes out clean. Cool the cake in the pan on a wire rack for 15 minutes, then invert the cake onto the rack and cool completely.
To glaze the cake, place a piece of foil or wax paper under the rack. Slowly pour the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for about 30 minutes before slicing the cake.
Serves 12 to 14.
From The Cake Book by Tish Boyle
Chocolate Chip Cake
2 1/4 cups all-purpose flour
3/4 cup cake flour
1 1/2 teaspoons baking powder
1 teaspoon salt
2 cups miniature semi-sweet chocolate chips
1/2 pound (2 sticks or 16 tablespoons) unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
2 1/2 teaspoons vanilla extract
1 cup plus 1 tablespoon half-and-half or whole milk
Confectioners' sugar for sifting over baked cake (optional)
Heat the oven to 350° F.
Grease and flour a 13- to 14-cup Bundt pan.
Sift together the flours, baking powder, and salt.
Toss the chocolate chips with 1 tablespoon of the sifted flour mixture.
Cream the butter in the bowl of an electric mixer on moderate speed until creamy, 3 to 4 minutes. Add the granulated sugar in 3 additions, beating for 1 minute after each portion is added. Beat in the eggs, one at a time, mixing for about 15 seconds after each addition to blend, scraping down the sides of the bowl as needed. Blend in the vanilla extract.
On low speed, alternately add the flour mixture in 3 additions with the half-and-half in 2 additions, beginning and ending with the flour mixture, and scraping down the sides of the bowl thoroughly after each addition. Blend in the chocolate chips using a wooden spoon.
Spoon the batter into the prepared pan. Smooth the top.
Bake the cake for about 55 minutes to 1 hour, or until risen, set, and a wooden pick inserted into the cake withdraws clean.
Cool the cake in the pan on a rack for 10 minutes. Invert the cake onto a cooling rack and lift off the pan. Cool completely. Just before slicing and serving, sift confectioners' sugar over the top of the cake if desired.
Serves about 12 to 14.
From Baking Style by Lisa Yockelson, with very minor changes
3/4 cup cake flour
1 1/2 teaspoons baking powder
1 teaspoon salt
2 cups miniature semi-sweet chocolate chips
1/2 pound (2 sticks or 16 tablespoons) unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
2 1/2 teaspoons vanilla extract
1 cup plus 1 tablespoon half-and-half or whole milk
Confectioners' sugar for sifting over baked cake (optional)
Heat the oven to 350° F.
Grease and flour a 13- to 14-cup Bundt pan.
Sift together the flours, baking powder, and salt.
Toss the chocolate chips with 1 tablespoon of the sifted flour mixture.
Cream the butter in the bowl of an electric mixer on moderate speed until creamy, 3 to 4 minutes. Add the granulated sugar in 3 additions, beating for 1 minute after each portion is added. Beat in the eggs, one at a time, mixing for about 15 seconds after each addition to blend, scraping down the sides of the bowl as needed. Blend in the vanilla extract.
On low speed, alternately add the flour mixture in 3 additions with the half-and-half in 2 additions, beginning and ending with the flour mixture, and scraping down the sides of the bowl thoroughly after each addition. Blend in the chocolate chips using a wooden spoon.
Spoon the batter into the prepared pan. Smooth the top.
Bake the cake for about 55 minutes to 1 hour, or until risen, set, and a wooden pick inserted into the cake withdraws clean.
Cool the cake in the pan on a rack for 10 minutes. Invert the cake onto a cooling rack and lift off the pan. Cool completely. Just before slicing and serving, sift confectioners' sugar over the top of the cake if desired.
Serves about 12 to 14.
From Baking Style by Lisa Yockelson, with very minor changes
Thursday, July 11, 2013
Herb and Onion Rolls
3 cups unbleached all-purpose flour
1 1/4 teaspoons salt
1 tablespoon sugar
2 1/2 teaspoons instant yeast
2 tablespoons minced dried onion
1 teaspoon herbes de Provence
2 tablespoons olive oil
1 cup lukewarm potato-cooking water (water in which potatoes have been boiled)
Combine all of the ingredients, and knead to make a smooth, soft dough. Use your hands, a mixer, or a bread machine set on the dough cycle. The dough will be quite sticky, but it will firm up a bit as it rises.
Cover the dough, and let it rise for 60 to 90 minutes, until it's almost doubled in size.
Gently deflate the dough. Decide what shape and quantity of rolls you want to make: divide the dough into 24 pieces (for small rolls), 16 pieces (for medium rolls), or 12 pieces (for large rolls).
For large stand-alone rolls, shape the 12 pieces of dough into rounds and space a few inches apart on a parchment-lined or lightly greased baking sheet.
For medium pull-apart rolls, shape the 16 pieces of dough into rounds, and place in two lightly greased 8" round cake pans.
For small pull-apart rolls, shape the 24 pieces of dough into rounds and place in a lightly greased 9x13-inch pan, in six rows of four.
Cover the pan(s) and let the rolls rise for about 90 minutes, until they're puffy. Towards the end of the rising time, preheat your oven to 350° F.
If you are topping the rolls with seeds, combine 1 egg white with 1 tablespoon cold water (or use 1 whole egg for a dark-gold shiny crust). Gently brush over the tops of the risen rolls, and sprinkle with seeds. If you're not topping with seeds, brush the rolls with melted butter, if desired.
Bake the rolls for 22 to 24 minutes for small- or medium-sized pull-apart rolls. Bake for 25 to 30 minutes for larger rolls. The finished rolls will be a light- to medium-dark brown, depending on what they were brushed with.
Remove rolls from the oven, and brush them with melted butter, if desired, for a satiny finish and buttery flavor.
Remove the rolls from the pan, and serve warm. Or, cool on a rack, wrap tightly, and store at room temperature for several days. Freeze for longer storage.
Makes 12 to 24 rolls, depending on size.
From King Arthur Flour
1 1/4 teaspoons salt
1 tablespoon sugar
2 1/2 teaspoons instant yeast
2 tablespoons minced dried onion
1 teaspoon herbes de Provence
2 tablespoons olive oil
1 cup lukewarm potato-cooking water (water in which potatoes have been boiled)
Combine all of the ingredients, and knead to make a smooth, soft dough. Use your hands, a mixer, or a bread machine set on the dough cycle. The dough will be quite sticky, but it will firm up a bit as it rises.
Cover the dough, and let it rise for 60 to 90 minutes, until it's almost doubled in size.
Gently deflate the dough. Decide what shape and quantity of rolls you want to make: divide the dough into 24 pieces (for small rolls), 16 pieces (for medium rolls), or 12 pieces (for large rolls).
For large stand-alone rolls, shape the 12 pieces of dough into rounds and space a few inches apart on a parchment-lined or lightly greased baking sheet.
For medium pull-apart rolls, shape the 16 pieces of dough into rounds, and place in two lightly greased 8" round cake pans.
For small pull-apart rolls, shape the 24 pieces of dough into rounds and place in a lightly greased 9x13-inch pan, in six rows of four.
Cover the pan(s) and let the rolls rise for about 90 minutes, until they're puffy. Towards the end of the rising time, preheat your oven to 350° F.
If you are topping the rolls with seeds, combine 1 egg white with 1 tablespoon cold water (or use 1 whole egg for a dark-gold shiny crust). Gently brush over the tops of the risen rolls, and sprinkle with seeds. If you're not topping with seeds, brush the rolls with melted butter, if desired.
Bake the rolls for 22 to 24 minutes for small- or medium-sized pull-apart rolls. Bake for 25 to 30 minutes for larger rolls. The finished rolls will be a light- to medium-dark brown, depending on what they were brushed with.
Remove rolls from the oven, and brush them with melted butter, if desired, for a satiny finish and buttery flavor.
Remove the rolls from the pan, and serve warm. Or, cool on a rack, wrap tightly, and store at room temperature for several days. Freeze for longer storage.
Makes 12 to 24 rolls, depending on size.
From King Arthur Flour
Tuesday, July 9, 2013
Mediterranean Bean Pâté
15-ounce can of cannellini or pinto beans
Juice from half a lemon
3-4 sundried tomatoes
Small handful of pitted black olives
Salt and pepper to taste
Fresh basil leaves
Place first four ingredients in a food processor, and process to a thick, chunky paste. Season with salt and pepper to taste, and tear some fresh basil leaves over the top. Serve in sandwiches, as a dip for raw vegetables, or on plate with salad leaves and ripe tomatoes.
From New Vegetarian Cooking by Rose Elliot
Juice from half a lemon
3-4 sundried tomatoes
Small handful of pitted black olives
Salt and pepper to taste
Fresh basil leaves
Place first four ingredients in a food processor, and process to a thick, chunky paste. Season with salt and pepper to taste, and tear some fresh basil leaves over the top. Serve in sandwiches, as a dip for raw vegetables, or on plate with salad leaves and ripe tomatoes.
From New Vegetarian Cooking by Rose Elliot
Light and Creamy Hummus
15-ounce can of chickpeas, drained, liquid reserved
2 garlic cloves
Juice of 1 lemon
4 tablespoons tahini
Salt to taste
Paprika, extra virgin olive oil, if desired
Process the chickpeas, garlic, lemon juice, and salt in a food processor until the mixture is as smooth as possible, adding a little of the reserved chickpea liquid if necessary. Add tahini and process again until very smooth and creamy, adding more of the liquid as you go - you probably won't need it all. Stop processing when you reach your desired consistency. Serve in a bowl, or spread it out on a plate, and sprinkle with a little paprika and/or drizzle with olive oil if desired.
From New Vegetarian Cooking by Rose Elliot
2 garlic cloves
Juice of 1 lemon
4 tablespoons tahini
Salt to taste
Paprika, extra virgin olive oil, if desired
Process the chickpeas, garlic, lemon juice, and salt in a food processor until the mixture is as smooth as possible, adding a little of the reserved chickpea liquid if necessary. Add tahini and process again until very smooth and creamy, adding more of the liquid as you go - you probably won't need it all. Stop processing when you reach your desired consistency. Serve in a bowl, or spread it out on a plate, and sprinkle with a little paprika and/or drizzle with olive oil if desired.
From New Vegetarian Cooking by Rose Elliot
Leek, Chickpea, and Turmeric Soup
1 tablespoon canola oil
9 ounces leeks, finely sliced (the white and light green parts of about 3 or 4 leeks)
1/2 teaspoon turmeric
2 cups canned chickpeas, drained
Juice of one-half lemon
2 to 3 tablespoons flat-leaf parsley, roughly chopped
About 1 cup cherry or grape tomatoes, halved
Salt to taste
Heat the oil in a large saucepan and add the leeks. Stir gently so they all get coated with the oil, then cover and leave to cook for 4-5 minutes; don't let them brown.
Add the turmeric, chickpeas, and 2 1/2 cups water. Bring to a boil, then reduce the heat and leave to simmer gently for 10-15 minutes, or until the leeks and the chickpeas are tender.
Stir in the lemon juice, chopped parsley, and halved tomatoes. Season to taste with salt.
Serves 2 to 4.
From New Vegetarian Cooking by Rose Elliot, with some changes
9 ounces leeks, finely sliced (the white and light green parts of about 3 or 4 leeks)
1/2 teaspoon turmeric
2 cups canned chickpeas, drained
Juice of one-half lemon
2 to 3 tablespoons flat-leaf parsley, roughly chopped
About 1 cup cherry or grape tomatoes, halved
Salt to taste
Heat the oil in a large saucepan and add the leeks. Stir gently so they all get coated with the oil, then cover and leave to cook for 4-5 minutes; don't let them brown.
Add the turmeric, chickpeas, and 2 1/2 cups water. Bring to a boil, then reduce the heat and leave to simmer gently for 10-15 minutes, or until the leeks and the chickpeas are tender.
Stir in the lemon juice, chopped parsley, and halved tomatoes. Season to taste with salt.
Serves 2 to 4.
From New Vegetarian Cooking by Rose Elliot, with some changes
Saturday, July 6, 2013
Sesame Napa Cabbage Slaw
2 tablespoons mayonnaise
2 teaspoons rice vinegar
1 teaspoon Asian sesame oil
1/2 teaspoon honey
2 cups finely shredded Napa cabbage
1/2 cup finely shredded carrot
2 scallions, finely chopped
In a bowl, whisk together mayonnaise, vinegar, oil, and honey, and add cabbage, carrot, and scallions. Toss vegetables well to coat and season with salt and pepper.
Serves 4.
From Epicurious/ Gourmet
2 teaspoons rice vinegar
1 teaspoon Asian sesame oil
1/2 teaspoon honey
2 cups finely shredded Napa cabbage
1/2 cup finely shredded carrot
2 scallions, finely chopped
In a bowl, whisk together mayonnaise, vinegar, oil, and honey, and add cabbage, carrot, and scallions. Toss vegetables well to coat and season with salt and pepper.
Serves 4.
From Epicurious/ Gourmet
Thursday, July 4, 2013
Pooris
2 2/3 cups all-purpose flour
1 cup fine semolina
Oil for deep frying
Mix the flour and semolina with 1/2 cup water into a dough and knead well until firm. If necessary, add more flour to make it a very firm dough. Cover and leave for 1 hour.
Knead the dough again and divide into 12 balls. Roll each dough ball out to 1/12-inch thick, making a circle of about 4 inches in diameter.
Fill a kadhai or heavy-based saucepan to one-third full with oil and heat to 350° F. Test the temperature by putting a small piece of the dough into the oil. If the dough rises to the surface in a couple of seconds, the oil is ready. Put a poori into the hot oil, then about 5 seconds after it rises to the surface, gently push it down with the back of a spoon, keeping it submerged in the hot oil until it puffs up; this will take about 5 seconds. Turn over and cook until the other side is lightly browned. Remove from the oil and drain on a wire rack. This frying process should take 15 to 20 seconds for each poori. Continue until all pooris are cooked.
Makes 12 large pooris.
From A Little Taste of India by Priya Wickramasinghe and Carol Selva Rajah
1 cup fine semolina
Oil for deep frying
Mix the flour and semolina with 1/2 cup water into a dough and knead well until firm. If necessary, add more flour to make it a very firm dough. Cover and leave for 1 hour.
Knead the dough again and divide into 12 balls. Roll each dough ball out to 1/12-inch thick, making a circle of about 4 inches in diameter.
Fill a kadhai or heavy-based saucepan to one-third full with oil and heat to 350° F. Test the temperature by putting a small piece of the dough into the oil. If the dough rises to the surface in a couple of seconds, the oil is ready. Put a poori into the hot oil, then about 5 seconds after it rises to the surface, gently push it down with the back of a spoon, keeping it submerged in the hot oil until it puffs up; this will take about 5 seconds. Turn over and cook until the other side is lightly browned. Remove from the oil and drain on a wire rack. This frying process should take 15 to 20 seconds for each poori. Continue until all pooris are cooked.
Makes 12 large pooris.
From A Little Taste of India by Priya Wickramasinghe and Carol Selva Rajah
Wednesday, July 3, 2013
Vietnamese Savory Crepes (Ban Xeo)
1/4 cup yellow split mung beans, soaked in water for 30 minutes and drained
1 1/2 cups coconut milk
1/2 cup water
1 cup rice flour
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon ground turmeric
Vegetable oil for cooking
Place the mung beans and coconut milk in a blender and process to a puree. Add the water and rice flour and process until smooth, then add the sugar, salt, and turmeric and process briefly. Place a fine sieve over a bowl and pour the batter through to strain out any lumps. Cover the bowl with plastic wrap and set aside in the refrigerator for at least 30 minutes or up to 24 hours.
Stir the batter for several minutes. It will have thickened in the refrigerator but, after stirring, it should be quite liquid, not thick and heavy. If necessary, add a little water to thin it. Place a cast iron frying pan on medium heat. Heat about a tablespoon of oil in the pan. Pour about 1/3 cup of batter into the pan, and swirl it around thinly to a circle about 8 inches in diameter. Cover the pan and let the crepe cook for about 3 minutes, until the edges are brown and the underside is crispy; the top, having steam-cooked, will be soft and pale yellow. Use a spatula to ease the edges of the crepe off the pan; slide onto a plate and serve immediately.
(Fill with herbs, greens, and bean sprouts, or stir-fried vegetables.)
From Hot Sour Salty Sweet by Jeffrey Alford and Naomi Duguid, with minor changes in the instructions
1 1/2 cups coconut milk
1/2 cup water
1 cup rice flour
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon ground turmeric
Vegetable oil for cooking
Place the mung beans and coconut milk in a blender and process to a puree. Add the water and rice flour and process until smooth, then add the sugar, salt, and turmeric and process briefly. Place a fine sieve over a bowl and pour the batter through to strain out any lumps. Cover the bowl with plastic wrap and set aside in the refrigerator for at least 30 minutes or up to 24 hours.
Stir the batter for several minutes. It will have thickened in the refrigerator but, after stirring, it should be quite liquid, not thick and heavy. If necessary, add a little water to thin it. Place a cast iron frying pan on medium heat. Heat about a tablespoon of oil in the pan. Pour about 1/3 cup of batter into the pan, and swirl it around thinly to a circle about 8 inches in diameter. Cover the pan and let the crepe cook for about 3 minutes, until the edges are brown and the underside is crispy; the top, having steam-cooked, will be soft and pale yellow. Use a spatula to ease the edges of the crepe off the pan; slide onto a plate and serve immediately.
(Fill with herbs, greens, and bean sprouts, or stir-fried vegetables.)
From Hot Sour Salty Sweet by Jeffrey Alford and Naomi Duguid, with minor changes in the instructions
Tuesday, July 2, 2013
Self-Rising Flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unbleached all-purpose flour
Mix ingredients together.
From King Arthur Flour
1/2 teaspoon salt
1 cup unbleached all-purpose flour
Mix ingredients together.
From King Arthur Flour
Gulab Jamun
2 cups sugar
3 3/4 cups water
4-5 drops orange blossom water
1 cup dry/powdered milk (plus a bit more)
2 tablespoons self-rising flour
2 teaspoons fine semolina
2 tablespoons ghee
4 tablespoons milk
Canola oil
To make the syrup, put the sugar and water in a large saucepan. Stir over low heat to dissolve the sugar. Increase the heat and boil for 5 minutes or so, to make a syrup. Stir in the orange blossom water and remove from heat.
To make the gulab jamun, mix the dry ingredients - powdered milk, flour, and semolina - in a bowl. Add the ghee and smoosh between fingers until the mixture is well-combined. Stir in the milk, then add more dry milk as necessary to make the dough cohesive and not too sticky to shape (a bit like slightly sticky Play-Dough). Roll small amounts of dough into balls a little less than an inch across.
Fill a pan with about an inch and a half of oil. Heat the oil for a few minutes, only until warm but not hot. Put the balls into the oil. They will sit on the bottom of the pan for awhile - stir them gently to keep them from sticking and burning on one side. Eventually, they will float to the top - turn them until they are nicely browned all over. Remove them from the oil with a slotted spoon and transfer them to the syrup. When all the balls are in the syrup, bring the syrup to a boil and them remove from heat.
From A Little Taste of India by Priya Wickramasinghe and Carol Selva Rajah, with some changes
3 3/4 cups water
4-5 drops orange blossom water
1 cup dry/powdered milk (plus a bit more)
2 tablespoons self-rising flour
2 teaspoons fine semolina
2 tablespoons ghee
4 tablespoons milk
Canola oil
To make the syrup, put the sugar and water in a large saucepan. Stir over low heat to dissolve the sugar. Increase the heat and boil for 5 minutes or so, to make a syrup. Stir in the orange blossom water and remove from heat.
To make the gulab jamun, mix the dry ingredients - powdered milk, flour, and semolina - in a bowl. Add the ghee and smoosh between fingers until the mixture is well-combined. Stir in the milk, then add more dry milk as necessary to make the dough cohesive and not too sticky to shape (a bit like slightly sticky Play-Dough). Roll small amounts of dough into balls a little less than an inch across.
Fill a pan with about an inch and a half of oil. Heat the oil for a few minutes, only until warm but not hot. Put the balls into the oil. They will sit on the bottom of the pan for awhile - stir them gently to keep them from sticking and burning on one side. Eventually, they will float to the top - turn them until they are nicely browned all over. Remove them from the oil with a slotted spoon and transfer them to the syrup. When all the balls are in the syrup, bring the syrup to a boil and them remove from heat.
From A Little Taste of India by Priya Wickramasinghe and Carol Selva Rajah, with some changes
Multiple-Mistake Microwave Maple Halwa
3/4 cup unsalted butter, melted
1 scant cup sugar
6 tablespoons milk
1 1/2 cups flour
1 tablespoon baking powder
3/4 teaspoon salt
5 tablespoons maple syrup
Put the butter, sugar, milk, flour, baking powder, salt, and maple syrup in a bowl. Beat with a whisk until well-combined.
Lightly grease a glass bowl or pie plate (of 6 cup or large capacity). Spoon the mixture into the bowl.
Microwave, uncovered, until a skewer inserted into the center comes out clean. This takes about 8 to 10 minutes. You can check it without spoiling it.
Serves 4 to 6.
From recipe for Microwave-Steamed Maple Syrup Pudding from Vegetarian Supercook by Rose Elliot, with multiplemistakes changes! (fortunate result of cooking too late at night, while sleepy and confused...)
1 scant cup sugar
6 tablespoons milk
1 1/2 cups flour
1 tablespoon baking powder
3/4 teaspoon salt
5 tablespoons maple syrup
Put the butter, sugar, milk, flour, baking powder, salt, and maple syrup in a bowl. Beat with a whisk until well-combined.
Lightly grease a glass bowl or pie plate (of 6 cup or large capacity). Spoon the mixture into the bowl.
Microwave, uncovered, until a skewer inserted into the center comes out clean. This takes about 8 to 10 minutes. You can check it without spoiling it.
Serves 4 to 6.
From recipe for Microwave-Steamed Maple Syrup Pudding from Vegetarian Supercook by Rose Elliot, with multiple
Subscribe to:
Posts (Atom)