Lots of work going on here in the kitchen ;) Heartfelt wishes for a very happy and prosperous new year and best wishes for the years to come !! Here is a glance of what all was going on in my kitchen here :) Eggless chocolate sponge with strawberries and vanilla cream Eggless Blackforest gateau Fresh fenugreek leaves (methi) paratha (Home grown methi) A glance of my soon coming mini lunch series (An attempt to blog regularly a balanced lunch recipe ) Spinach (palak) paratha, okra stir fry and onion-fresh corriander raita Bisi bela huli and onion-tomato raita Vegetarian fried rice-noodles and soya chunks in a spicy sauce I wish you all a sweet and savoury year ahead ..... indulge and enjoy keeping in check your waistline ....... ^_^ CHEERS for the new year !! Thanks for stopping by, all your comments and mails mean a lot to me........they make my day :) Thanks Abhi
Every time I post a recipe on my blog, I would like it to be unique, original in its own sense. That is why I am struggling right now to post truly original to my home recipes !! This time at Mactweets , Jamie and Deeba had challenged us to make a macaron inspired by a favourite dessert. I was planning to flavour the macarons depending on how they turn out. Well they were not so great. I followed all that I read, still no success. I had a different kind of problem this time. My macarons had BIG feet but they slid out very neatly like the nice ones. But still it did not have that kind of texture inside, I felt they were rather chewy. Since the macarons were not a great success I decided to make a simple strawberry quark filling to sandwich them. I gues no one can deny that strawberries and cream are unbeatably the simple yet very delicious dessert. I tried to mimick the same strawberry and cream, but instead of cream I used low fat bio quark :). All the more good for us...
This is my "Premier défi or Prima sfida" : My first Daring Bakers challenge :) All went well (Thank God for that !!!!) I registered in the daring kitchen for both daring bakers and for the daring cooks challenges............FUN ! that is what I thought :) so it was. I was super excited with being accepted in to the daring kitchen for both the challenges. This daring bakers Nov 2010 challenge was to make "CROSTATA" or "PASTA FROLLA" in Italian. It was hosted by Simona from Briciole She had chosen the Italian dessert Crostata. I have seen these kind of tarts here in the pâtisseries and mostly in the supermarkets in the baked or ready to bake section. I have never done this at home and neither had I tasted a tart till the time I had baked one myself :) I used the first recipe version1 of Pasta frolla that Simona had given, We require, Superfine sugar - 1/2 cup minus 1 tbsp (150 ml / 100 gms / 31/2 oz) OR Powdered sugar - a scant 3/4 cup (180 ml / 90 ...
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