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Showing posts from June, 2013

Chocolate Eclairs~ Baking Partners Challenge#11

Chocolate Eclairs~ Baking Partners Challenge#11
This month baking partner’s challenge is Pate a choux pastry, a French pastry. This pastry recipe is very versatile and can be used to make sweet and savory items. I selected the French chocolate eclairs which my family loves. Making choux pastry and chocolate eclairs from the scratch was a great learning experience. Thanks Swathi for sharing this wonderful recipe.

Adapted from Alton Brown show

Courtesy Gale Gand, “Butter Sugar Flour Eggs” by Gale Gand, Rick Tramonto, Julia Moskin, Clarkson N. Potter Publishers, 1999


Whole milk- 1 1/2cup
Vanilla essence- 1 tsp
Egg yolks- 3
Sugar- 1/2 cup
Corn starch - 2tbs
Unsalted butter- 1 tbs

Éclair’s Pastry:
Water- 1 cup
8 tablespoons (1 stick) unsalted butter
Salt- 1/2 tsp
Sugar- 1 1/2 tsp
All purpose flour- 1 cup

Chocolate Glaze:
Heavy cream- 1/2 cup
Dark chocolate- 4 ounce

To make the filling
In a medium saucepan, bring milk to a boil. Switch off the flame and let it cool dow…

Pistachio cake with Lemon Curd Filling

Pistachio cake with Lemon Curd Filling
Pistachio cake with lemon curd filling has  wonderful flavor of pistachio and lemon. It is nutty and has a beautiful light green color. I made this cake a few days back for my hubby's birthday. To give the green color, I added a box of pistachio pudding mix along with powdered pistachio. Try this sweet,nutty and tangy cake. You will surely love it.
Cake flour- 2 1/2 cup
Pistachio pudding mix- 1 box (3.4 oz./9 g)
Baking powder- 1 1/2 tsp
Salt-1/2 tsp
Sugar- 1/2 cup
Butter- 4 tbs (1/4 cup)
Vanilla essence- 1 tsp
Milk- 1/2 cup
Pistachio crushed- 1/2 cup
( half for the cake and the rest for garnish)

Lemon curd filling ( recipe source: Joy of
Sugar- 1/2 cup
Lemon juice- 1/4 cup
Lemon zest- 1/2 tsp
Butter- 3 tsp

For the frosting
Confectionery sugar- 2 cup
Butter- 1/2 stick
Vanilla essence- 1/3 tsp
Lemon juice- a few drops
Whipping cream- 1- 2 tbs

To make the filling
Whisk together,egg,sugar,lemon juice and lemon …

Goan Prawns Pickle

Goan Prawns Pickle
Pickled sea food like prawns and fish is often handy, especially when you are not in a mood for elaborate cooking. I have already posted a prawns pickle recipe shared by my mom. When I read about this spicy Goan prawns pickle, it sounded interesting and I decided to give it a try. It has a very unique taste and flavor,like the Goan Vindaloo and can be stored for over a month.
Recipe Source: Wendy Hutton (ed.) The Food of India, 1998. Ingredients Prawns- 1 1/2 pound Oil- 1/2 cup Cumin- 1/2 tsp Pepper powder- 3/4 tsp Turmeric powder- 1/2 tp Onion- 1 medium Garlic- 10- 12 cloves Ginger- 3 one inch peices Cardomon- 4 Chilly dried- 15 Cinnamon powder- 1/2 tsp Vinegar- 3/4 cup

Soak dry red chilly in vinegar for about an hour. Grind all the rest of the ingredients except oil, prawns and turmeric powder into a fine paste. Do not add any water. If you need add more vinegar for grinding. Set this paste aside.
Marinate prawns with turmeric powder and 1/2 tsp salt. Heat oil in …

Mango Ice Cream

Mango Ice Cream
Mango ice cream is a delicious treat for summer. If mangoes are in season you should definitely try making fresh home made mango ice cream.Creamy and rich mangoes add great flavor and taste to any dessert. This is an easy recipe if you have an ice cream maker.

Mango puree -  1 1/2 cup
Chopped mango- 3 tbs
Egg yolk-3
Lemon zest- 1/3 tsp
Milk- 1 cup
Heavy cream 2 1/2 cup
Sugar- 3/4 cup

Make a puree of mangoes and allow it to chill.
Heat half of the cream and milk in a heavy bottom Do not allow it to boil. Beat egg yolks and sugar. Gradually add 1/3 of the milk into the egg mixture stirring continuously. Add this egg mixture to the milk and bring back to simmer whisking continuously. When the mixture thickens into custard form ( it should coat the back of the wooden spoon) switch off the flame and strain it to take off any lumps and you get a smooth silky custard. Cover with a cling wrap. It should touch the top of the custard and allow to cool.
Once the custa…
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