(recipe in development)
1/2 C butter
3/4 C white sugar
3/4 C firmly packed brown sugar
2 large eggs
1.5 C mashed pumpkin
2 C cornmeal
1/2 C rice flour
1/4 C potato starch
1 tsp baking soda
2.5 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1 C raisins
1/5 C chopped pecans
Preheat oven to 375 F.
In a large bowl, cream together butter and sugars until fluffy. Beat in eggs and pumpkin.
Add dry ingredients and beat until well blended. Pour into lined muffin tins. Bake for 15-20 minutes until centers are cooked through / tops are golden. Cool in muffin tins for 10 minutes.
Sunday, February 21, 2010
Easy Dosa
Ingredients:
3 cups rice flour
1 cup Urad flour
salt to taste
water for the batter
oil for the griddle/Tava when making Dosas
Method:
1. Mix both flours and salt. Add enough water to make a soft, lump-free paste. Please make sure that it isn't too runny.
2. Leave the batter to ferment for at least 8 hours or overnight. Once the batter rises, check the taste again for salt.
3. For making Dosas, heat a Tava. Pour a ladleful of the batter in the centre and spread it with the back of the ladle moving in concentric circles. Spread a few drops of oil at the edges of the Dosa. For step-by-step fotos, see here. Once the edges of the Dosa start *lifting themselves* from the Tava/griddle, slide a spatula beneath it, fold it in half and take it out.
3 cups rice flour
1 cup Urad flour
salt to taste
water for the batter
oil for the griddle/Tava when making Dosas
Method:
1. Mix both flours and salt. Add enough water to make a soft, lump-free paste. Please make sure that it isn't too runny.
2. Leave the batter to ferment for at least 8 hours or overnight. Once the batter rises, check the taste again for salt.
3. For making Dosas, heat a Tava. Pour a ladleful of the batter in the centre and spread it with the back of the ladle moving in concentric circles. Spread a few drops of oil at the edges of the Dosa. For step-by-step fotos, see here. Once the edges of the Dosa start *lifting themselves* from the Tava/griddle, slide a spatula beneath it, fold it in half and take it out.
Wednesday, February 10, 2010
Lemon Bars
CRUST:
1/2 cup (1 stick) (113 grams) unsalted butter, room temperature
1/4 cup (25 grams) confectioner's (powdered or icing) sugar
1 cup (140 grams) all purpose flour
1/8 teaspoon salt
FILLING:
1 cup (200 grams) granulated white sugar
2 large eggs
1/3 cup (80 ml) fresh lemon juice (approximately two large lemons)
1 tablespoons (5 grams) grated lemon zest (2 lemons)
2 tablespoons (25 grams) all purpose flour
Preheat oven
to 350 degrees F (177 degrees C) and place rack in center of oven. Grease with butter (or use a cooking spray) a 8 x 8 inch (20 x 28 cm) pan.
FOR CRUST: In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. Add the flour and salt and beat until the dough just comes together. Press into the bottom of your greased pan and bake for
about 20 minutes, or until lightly browned. Remove from oven and place on a wire rack to cool while you make the filling.
FOR FILLING: In your electric mixer, or with a hand mixer, beat the sugar and eggs until nice and smooth. Add the lemon juice and zest and stir to combine. Fold in the flour. Pour the filling over the shortbread crust and bake for about 20 minutes, or until the filling is set. Remove from oven and place on a wire rack to cool.
To serve: Cut into squares or triangles and dust with powdered sugar. These are best eaten the day they are made but can be covered and stored in the refrigerator for a day or two.
Yield: 16 - 2 inch (5 cm) squares
Read more: http://www.joyofbaking.com/LemonBars.html#ixzz0fBUzxZw3
1/2 cup (1 stick) (113 grams) unsalted butter, room temperature
1/4 cup (25 grams) confectioner's (powdered or icing) sugar
1 cup (140 grams) all purpose flour
1/8 teaspoon salt
FILLING:
1 cup (200 grams) granulated white sugar
2 large eggs
1/3 cup (80 ml) fresh lemon juice (approximately two large lemons)
1 tablespoons (5 grams) grated lemon zest (2 lemons)
2 tablespoons (25 grams) all purpose flour
Preheat oven
to 350 degrees F (177 degrees C) and place rack in center of oven. Grease with butter (or use a cooking spray) a 8 x 8 inch (20 x 28 cm) pan.
FOR CRUST: In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. Add the flour and salt and beat until the dough just comes together. Press into the bottom of your greased pan and bake for
about 20 minutes, or until lightly browned. Remove from oven and place on a wire rack to cool while you make the filling.
FOR FILLING: In your electric mixer, or with a hand mixer, beat the sugar and eggs until nice and smooth. Add the lemon juice and zest and stir to combine. Fold in the flour. Pour the filling over the shortbread crust and bake for about 20 minutes, or until the filling is set. Remove from oven and place on a wire rack to cool.
To serve: Cut into squares or triangles and dust with powdered sugar. These are best eaten the day they are made but can be covered and stored in the refrigerator for a day or two.
Yield: 16 - 2 inch (5 cm) squares
Read more: http://www.joyofbaking.com/LemonBars.html#ixzz0fBUzxZw3
Potato and Parsley Soup
1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 leeks, white and light green part only, chopped
5 garlic cloves, sliced
Salt, preferably kosher salt, to taste
1 1/2 pounds Yukon gold or russet potatoes, peeled and diced
6 cups water
Leaves from 1 large bunch flat leaf parsley, washed
1 to 1 1/2 cups low-fat milk
Freshly ground pepper
Parsley leaves for garnish
1. Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until tender, about five minutes. Add the leeks, garlic, and 1/2 teaspoon salt. Stir together for about two minutes, until the leeks begin to soften and the mixture is fragrant. Add the potatoes and water, salt to taste and bring to a boil. Reduce the heat, cover and simmer 45 minutes, until the potatoes are falling apart. Add the parsley, stir together and remove from the heat.
2. Puree the soup using an immersion blender, or in batches in a blender. (Don’t put the cap on tight, and cover the top with a towel to avoid hot splashes.) Strain through a medium strainer, and return to the heat. Thin out as desired with milk, and heat through. Add pepper, taste and adjust salt, and serve, garnishing each bowl with parsley leaves.
Variation: Substitute 1 bunch watercress, thick stems removed, for the parsley.
Yield: Serves six
Advance preparation: You can make this several hours before serving.
http://www.nytimes.com/2009/03/19/health/nutrition/19recipehealth.html
1 medium onion, chopped
2 leeks, white and light green part only, chopped
5 garlic cloves, sliced
Salt, preferably kosher salt, to taste
1 1/2 pounds Yukon gold or russet potatoes, peeled and diced
6 cups water
Leaves from 1 large bunch flat leaf parsley, washed
1 to 1 1/2 cups low-fat milk
Freshly ground pepper
Parsley leaves for garnish
1. Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until tender, about five minutes. Add the leeks, garlic, and 1/2 teaspoon salt. Stir together for about two minutes, until the leeks begin to soften and the mixture is fragrant. Add the potatoes and water, salt to taste and bring to a boil. Reduce the heat, cover and simmer 45 minutes, until the potatoes are falling apart. Add the parsley, stir together and remove from the heat.
2. Puree the soup using an immersion blender, or in batches in a blender. (Don’t put the cap on tight, and cover the top with a towel to avoid hot splashes.) Strain through a medium strainer, and return to the heat. Thin out as desired with milk, and heat through. Add pepper, taste and adjust salt, and serve, garnishing each bowl with parsley leaves.
Variation: Substitute 1 bunch watercress, thick stems removed, for the parsley.
Yield: Serves six
Advance preparation: You can make this several hours before serving.
http://www.nytimes.com/2009/03/19/health/nutrition/19recipehealth.html
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