Jamie comes to town !!!

Jamie Oliver – Simple Honest and Fresh !

That is Jamie Oliver…… in his books, on the television and his restaurants !!

So before I start talking about the new kid on the block in the food business in India, let me tell you a little about Jamie Oliver, the man himself !!

Jamie Oliver started cooking at his parent’s pub, the Cricketers, in Clavering, Essex at the age of 8 years and has gone on to work with some of the top chefs of the world and today is a renowned name on the global food map !! Today he is not just a successful celebrity chef and entrepreneur, but also a responsible citizen who believes in giving back to the society. His television and publishing career began in 1999 with the Naked Chef series. Since then, he has revolutionised home cooking in UK.

Jamie’s Pizzeria opens in Ambience Mall, Gurgaon. Following the passion & pride of Jamie Oliver, Jamie’s Pizzeria is a happy place for pizza lovers. Founded in the old Library in the Centre of Cambridge, Jamie’s Pizzeria is at Oxford and Cambridge serving traditional Italian Pizza’s, sides and desserts.

The ethos of the restaurant is simple, seasonal and fresh !! So if a particular ingredient is not able to be sourced fresh, it is not served at Jamie’s Pizzeria. The chef takes pride in the fact that the pizza dough is freshly made everyday. No frozen foods or doughs for this pizzeria. Actually that is the main differentiator…. the dough ‘made with love’ everyday !! One can actually feel the freshness and lightness of the base in the very first bite !!

The ambience is rustic, the idea being, to be part of the community, though I think a little too rustic for my liking !! The walls are scribbled with drawings and paintings giving the place a casual feel and the open kitchen gives you a peek into the food being cooked. Though again the visible clutter in the kitchen could have been curtailed.

The menu is a blend of traditional best-selling Italian dishes and some more contemporary dishes with a Jamie and Gennaro twist. Menu and design takes into account local ingredients and culture so there is always something new to experience.

Semolina (Rava) Bread

“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight.” – M.F.K. Fischer



True that !! Nothing like the smell of baking bread !! 
The weather was awesome….a light breeze and a constant drizzle with spells of heavy showers off and on….. Isn’t it the perfect setting for baking. Baking breads. 🙂
I made Semolina Bread. Semolina known as Rava or Sooji in India. Semolina flour is often also used in making Pastas. In breads it adds a sweetish fermented aroma and a smooth silky texture.


This bread dough is made with a technique called Sponging. It is an old fashioned type of sponge called Flying Sponge. So first we create the sponge (more in the recipe….) and then add it to the main flour. 
Yes you do need to have time at hand to do this bread but one bite and you know it was all worth the effort.  It has a crispy crust and chewy inside. 
So it was a perfect Saturday spent with a surprise from the cousins over lunch and then bread baking. Between making and sponge and the main dough KJ and I decided to take a walk in the rain…. yes we had that kinda time in between 🙂



So here it is:

Semolina Bread

Makes 2 large loaves

Ingredients:
Sponge:
180 g (1 ½ cups) Semolina Flour
180 g (1 ½ cups) Bread Flour
250 g (1 1/8 cups) Water
1 ¼ tsp Instant Yeast
½ tsp Sugar
Final Dough:
270 g (2 & 1/8 cups) Semolina Flour
270 g (2 & ¼ cups) Bread Flour
306 g (1 and 3/8 cups) Water
1 tbsp Salt
2 tbsps Olive oil, extra virgin
Sponge, all of the above

Procedure
Creating the Sponge:
1. Mix the semolina flour, bread flour, water, yeast and sugar until evenly incorporated.  You can use the mixer, but I just used a large fork.
2. The sponge should be fairly loose.  Let the sponge ferment for about 1¼ hours.

Mixing the Dough:
1. Add all of the ingredients, including the sponge, to the mixing bowl and mix on first speed until all of the ingredients are incorporated, about 3 minutes.
2. Increase the speed to the second speed and mix for another 2 to 3 minutes.  The dough will be of medium consistency. It should have noticeable gluten development.
I used my hands to mix the dough and kneaded it with hands too.
Bulk Fermentation:
Let the dough bulk ferment for 1½ hour and fold the dough after 45 minutes.  

Dividing Shaping and Baking the Loaves:
1. Divide the dough into two halves, preshape lightly into rounds and place the rounds on a lightly floured surface, seams up.  Cover the rounds with plastic.
2. After about 10-20 minutes, when the dough has relaxed sufficiently, shape it into tight round or oval loaves.  Place the loaves into floured lined baskets.
3. Preheat the oven to 250 degrees C.
4. Invert the loaves onto a baking sheet covered with parchment paper.  They came out of the baskets really easily.

5. Spray the top of the loaves with water and sprinkle them with sesame seeds or nigella seeds and score the bread with a sharp knife or a blade.
6. Once the oven is preheated, bake the bread for 15 minutes on a water bath, and then lower the oven setting to 230 degrees C.  Continue baking for 20 to 30 minutes more.  Check the breads during the bake and rotate them 180 degrees for even baking if necessary.

7. Remove the loaves to a wire rack to cool completely before slicing and serving.



Happy Baking !!

Bread…yet again | Baking


Another weekend, another bread loaf !! I think i’ll never get tired of telling you how much I love to bake breads and how versatile a dough it is !! Before you think I’m a broken record…..let’s move on…


So this time it is a 30% whole wheat flour  (atta) and the rest is maida (all purpose flour). You will see every time you change the proportions of the flour your dough behaves differently. A simple basic loaf that goes well with curries or even as a grilled sandwich.




Ingredients

1 cup Whole Wheat Flour

2.25 cups All Purpose Flour

1/4 cup Extra Virgin Olive Oil

2 tsp Dry Active Yeast

2 tsp Sugar

1 tsp Salt

1.5 cups Lukewarm Water



Directions


1. Activate the yeast in half a cup of lukewarm water.

2. In the meantime, mix both the flours, salt and olive oil together.
3. Now add the yeast and mix it well into the flour mixture. It should look crumbly, like a bread crumbs mix. You essentially need to rub the yeast into the flour with your fingers.
4. Now add the water gradually and knead it into a soft springy dough.
5. Set the dough in a large, lightly oiled bowl. Cover tightly with plastic wrap and set in a warm spot. 

6. Allow the dough to rise for about 1 hour or until it has doubled.
7. When ready to shape the dough, set it on a very lightly floured work surface and form it into the desired shape. I wanted to make it round ! Transfer onto the dusted baking tray.
8. Cut a cross onto the loaf. Sprinkle some poppy seeds and let it rest for 30 minutes.
15 minutes before your dough is ready to go into the oven, preheat the oven on 220 degree centigrade and once preheated place the loaf tin into the oven. Bake at 220 degree centigrade for about 20 minutes.
9. Once the bread is golden brown on the top remove from the oven and transfer the loaf on to wire racks until it is completely cool.
10. Slice and serve as it is or toasted or make a sandwich !!!

Happy B(re)aking Bread !!

Nankhatai | Baking | Childhood Memories



Nankhatai – the Indian Cookie which most of us, living in this part of the world have grown up on !!
I have some amazing memories of enjoying nankhatais with my grandfather. In our house he was the one who was so so fond of these lovely cookies, and had introduced me to them. White crumbly texture, the richness of the cardamom flavour and the aroma of desi ghee (clarified butter)…oh they make for the perfect cookie!! 



Have tried my hands, a couple of times at making nankhatais, but I was never satisfied. Either it was too sweet or the texture was not crumbly enough !! Finally I’ve found the perfect recipe for the Nankhatai. They look as good as they taste, exactly they way they used to when I was a little kid !
The recipe is courtesy Aromatic Essence.



Nankhatais are shortbread biscuits popular both in India as well as Pakistan. 
On searching the net, Wiki tell me, Nankhatai is believed to have originated in Surat in the 16th century, the time when Dutch and Indians were the important spice traders. A Dutch couple set up a bakery in Surat to meet the needs of local Dutch residents. When the Dutch left India, they handed over the bakery to an Iranian. The locals disliked the bakery biscuits and to save his business he started selling dried bread at low prices. It became so popular that he started drying the bread before selling it. With time, his experimentation with bread ultimately gave birth to Nankhatai.



Nankhatai


Ingredients

2 cups All purpose flour

1 cup Semolina (Sooji)

½ cup Chickpea flour (Besan)

1 cup Clarified butter (Ghee)

1 ½ cup powdered Sugar

Elaichi (cardamom) powder to garnish

Direction
1. In a mixing bowl, mix all purpose flour, semolina, chickpea flour and sugar together.
2. Add ghee, little at a time, to the dry mixture and try to knead the dough. Do not overwork with it otherwise the nankhatais will not be flaky. You need to bring the flour together like we do for the pastry dough. Knead just enough to bring it together.
3. Wrap the dough in cling wrap and refrigerate for 15-20 minutes.
4. Line 2 to 3 baking sheets with butter paper.
5. Make small flat balls and place on baking sheet. Using a knife, cut a cross in the middle of each, press some cardamom powder. Rest the cookies in the refrigerator for another 15-20 minutes. In the meanwhile preheat the oven to 180 degree C for 10 minutes.
5. Bake at 180°C for 15-20 minutes (depending on the oven)

6. Completely cool on a wire rack and then store in an airtight container.



Happy baking !!

Mushroom Tart | Baking


What better way to welcome the monsoons than baking a tart !! Rains have started playing hide-n-seek in Delhi now, and we, the rain parched mortals leave no occasion to celebrate the high and mighty rains. 

While savoury tarts are perfect for cold winter nights, they are great company for the rain on your window sill 🙂

This tart has a surprise element which adds a new dimension to the flavour. A layer of caramelized onions. The slight sweetness from the onions actually enhances the umami flavour of the mushrooms. 
This is now my new go-to veg tart for friends and family. 🙂

Mushroom Tart

Ingredients

For the Pastry

225g All Purpose Flour

100g Butter

1 tsp Powdered Sugar

Ice Cold Water about 1/3 of a cup

For the Filling

5-6 Medium to Large sized Onions (for making caramelized onions)

1/2 cup of White Wine

400 g of Mushrooms

2-3 cloves of garlic

1/2 cup of Cream

2 tbsp of Processed Cheese

1 tsp Chilli Flakes

2 Onions 

2 tbsp of Olive Oil
Salt to taste
1/2 tsp Black Pepper Powder

Cheese


Directions

For the Pastry

1. Cut the butter into 1cm cubes and freeze for about 30 minutes.
2. In a blender jar, put the flour and butter alternatingly.Blitz till you get a bread crumbly texture.
3. Transfer in a large bowl and with your hands, bring the dough together. Use cold water but keep it absolutely minimal. DO NOT OVER KNEAD THE DOUGH !! You have to just bind it together.
4. Wrap in a cling wrap and put it in the refrigerator for 30 minutes.


In the mean time let’s work on the filling.

1. Chop 5-6 onions into slices, take a pan, add some oil, once heated add the onions and set them to caramelise.
2. Now finely chop two more onions.
3. Wash and slice the mushrooms.
4. Keep an eye on those onions being caramelized. You don’t want them to burn.
4. Take another pan, heat the olive oil and add the finely chopped onions. Saute` till they sweat, add the garlic and saute` a little more till the garlicky aroma rises. Now add the sliced mushrooms and saute` till the mushrooms start to sweat. Add the chilli flakes, black pepper and salt. Give it a nice stir.
5. Now add the cheese and cream, give it a good mix and finally finish it off with the white wine. Let it simmer for 5 minutes.
6. The mushroom filling should not be too dry but at the same time not too flowey.


Making the Tart Shell

1. Preheat the oven to 180 degree C.
2. Remove the pastry dough fro mthe refrigerator. 
3. Between two sheets of cling wrap start rolling the pastry dough.
4. Always remember to roll the pastry away from you and always in one direction. This helps in the pastry to not shrink while baking.
5. Carefully lift it, either on your rolling pin or with the cling wrap in which the dough was being rolled. Place it on your tart tin. Make sure you do not pull it. Gently press it down and trim the excess from the sides.
6 .Poke with the fork in a few places, so that it doesn’t puff up while baking.
7. Now cover it with butter paper and place either baking weights or just some beans from your kitchen.
8. Blind bake it for 20-25 minutes.
9. Remove from the oven. Remove the butter paper and the weights or the beans and let it cool down completely.

Assembly

1. Once the tart shell is completely cool, spread an even layer of the caramelized onions. 
2. Now add a layer of the mushrooms. Fill it in, nicely. Place thin strips of cheese on the top and bake at a 180 degree C for about 30 minutes.
3. Remove from the oven and serve hot.


Happy Baking !!

Lamingtons | Baking


Baking a cake always leaves me smiling !! If I were a doggie I’d be sitting outside the kitchen door waiting for the cake to get done and then wait to get my share !! Yeah that’s exactly how I feel when I bake a cake…. the aroma, a butter cakes creates in my house is sooooo soothing, happy, promising and inviting !! The smell of a comfortable bakery. 

Lamingtons originated in Australia, are cubes or square cakes made with either a sponge or a basic vanilla cake, dipped in chocolate icing and dusted with desiccated coconut. They are quick to make, look amazing and leave you with that happy comfortable contentment.


Lamingtons were the daring bakers challenge last month which I so wanted to participate in but could not because of some other issues going on in my life beyond the blog but I could not get over these beauties so they were high on my to do list and here I go today. I like them ! Now I’m waiting for the verdicts from my dad and KJ !! 

Lamingtons


Ingredients

For the cake:

125 g All purpose flour

75 g Cornflour

1 tsp Baking Powder

2 pinches of Baking Soda

4 eggs

1 cup of Castor Sugar

125g of Butter

1 tsp Vanilla Essence


For the Icing

3 ¼ cups icing sugar

1/3 cocoa powder

1 tbsp butter, melted


½ to ¾ cup Milk




Directions

1. Preheat the oven to 180 degree C. Line a square baking dish with parchment.

2. Sift together flour, cornflour, baking powder, baking soda. Do this atleast 3 times and keep aside.

3. Cream the sugar and butter together.

4. Add eggs one by one into the sugar-butter cream. You need to add eggs one by one to make sure the mixture doesn’t split. Add the vanilla essence

5. Once all eggs are incorporated well, add the flour in about 3 batches. 

6. If the batter looks too thick add about 2 tbsp of milk or else transfer into the baking dish and bake for about 30 minutes or until the cake is done.

7. Remove the cake from the cake mould and transfer on a cooling rack. Let it col down completely.

8. Once the cake is completely cool, cut it up into equal sized square pieces. 


To make the icing:

1. Combine icing sugar and cocoa in a bowl. Whisk it well. Add the butter and milk and whisk again. Now put it on a pan of boiling water. Basically we need to create a double boiler here. Make sure the water doesn’t touch the bowl on the top which has the sugar and cocoa mix. While on the pot pan of water, whisk the cocoa – icing sugar mix well, till ingredients are well incorporated and you get a thick saucy consistency.

2. In another bowl put some desiccated coconut.

Assembly:

1. Take the cake squared and first dip it in to the chocolate icing. coast well.

2. Now carefully remove from the icing bowl (you could use a fork to do this) and transfer into the desiccated coconut bowl. Coat well again. Make sure the squares are properly coated with the coconut on all sides. 

3. Put on the rack . Repeat this step with all the squares.

Now place the lamingtons on a plate and refrigerate for about 30-45 minutes. Serve.



Happy Baking !!


Multigrain Bread | Baking


After all the fun I had, doing the 30days30dips Series, I’m back with baking bread.
This bread has been on my to do list for a while. I love making breads and especially the whole wheat and multigrain varieties. I must confess it took me 2-3 times before getting the mix right. Yes. If I make it pure pure multigrain then the bread becomes too heavy and hard and if I add too much flour I was changing the character of the bread.


When I started doing breads I took it up as a challenge on myself to be able to make the real multigrain or the real whole wheat, because I used to see my mother promptly opt for the branded multigrains or whole wheats thinking she was buying better healthier options. However the truth is that store bought commercial bread (i’m not talking about bakery breads here) only contain 10% multigrains or whole wheat flours. The rest is white all purpose flour. While white breads have the best textures and are really really yummy, they may not always be the healthiest. 
Here I’m not trying to preach anyone the benefits of multigrain or whole wheat over white breads, nor am I saying that homemade multigrain is only multigrains and no flour, but if and when you want to eat a multigrain eat the real thing.


For my multigrain recipe, I use a homemade multigrain flour mix. The details of the multigrain flour will be listed out after the bread recipe.

Multigrain Bread


Ingredients

4 cups or 400 gm Multigrain Flour

1 cup Whole Wheat Flour

1 cup All Purpose Flour

2 tsp Dry Active Yeast

2 tbsp Honey

3 tbsp Milk Powder

4 tbsp Olive Oil

1 tsp Salt

Directions

1. Sieve together the multigrain flour, wheat flour, all purpose flour, salt and the milk powder.

2. Activate the yeast in 1/2 cup of lukewarm water.

3. Once activated, add to the flour mix and rub it through the flour with your fingers. Keep mixing till you get a bread crumbly texture.

4. Now add a little water and start kneading the dough. Add the olive oil and fo on kneading. This dough requires a little more water compared to other doughs.

5. Once kneaded well, this should take about 10 minutes, keep in a dry clean bowl and cover with cling wrap and keep in a warm place for an hour or till the dough doubles in size.

6. Once the dough doubles in size, punch it down lightly with your fingers and give it a light knead.

7. Shape it into a desired shape, place it on a baking tray and let it rest for another 30 minutes. You can sprinkle either poppy seeds or nigella seeds.

8. In the mean time preheat the oven to 200 C degrees for 10 minutes. Now place a shallow tray with hot water at the bottom of the oven, place the grill in the middle rack over the waterbath and place the trays with the loaves. Bake for 20 minutes till the crust browns golden in colour.

9. Remove from the oven and place on cooling rack.

This bread is best served toasted.

Multigrain Flour

2 cup Wholewheat Flour
1 cup Ragi
1 cup Soya Flour
1 cup Kala Chana Flour
1 cup Pearl Millet (Bajra)
1 cup Sorghum (Jowar)
1 cup Oat Flour

Sieve all these flours together and store and use as required.

Happy Baking !!

Cream Horns | Baking

Cream Horns or Cream Rolls as we call them here, mark a special milestone for me in my baking journey. For more than one reason. My dad loves these and I’ve always been scared of making them.

In my last post I had mentioned Cream Horns. I made them for my dad on his birthday. A favourite from his childhood, I too have a special relation with cream rolls.

My Shimla trips are never complete without Cream Rolls from Krishna Bakers or National Bakery.
Not that they are out of this world, but it is just one of those things we just have to have to have to eat, walking on the mall with the wind blowing in your face and the sun playing hide and seek. Talking about small pleasures of life !! Oh I so just wanna run to Shimla…like now !!

Almost 4 years ago when I had just about started blogging I came across a recipe of cream rolls and was completely in awe of the fact that one could make them at home. I told my dad and he was as excited as I, and promptly arranged for someone to get the cream roll moulds for me.

So now that the cream roll moulds have come and I have researched some recipes the obvious thing was to get started with them ASAP !! However the only thing missing was the confidence of handling them. In all these years I’ve tried my hands at Puff Pastry once when I made croissants but cream horns were another level. I always shied away from them, finding excuses to avoid making them. However just a few days before my dad’s birthday this year, I came across someone’s post on a food group on Facebook and that was it !! Instant inspiration and perhaps the final push. It was a surprise for him. He was expecting another cake like always but i had other plans ( devilish smile).
So here we go….

Cream Horns

Recipe  – Adapted from Kricket Cakes

Ingredients


For the Horns:

2 cups Flour

1 tsp Lemon Juice

2/3 cup Ice Water

1 cup Butter at room temperature (should not be melty, only soft)

1 egg

1 tbsp Water

Sugar crystals for sprinkling

Wax paper / butter paper 


Butter for greasing moulds


For the Cream:

1 cup Whipping Cream ( I used Rich’s Soya Cream)


1 tsp Vanilla Essence

2 tbsp Icing Sugar

1-2 tbsp Cocoa Powder



Directions for the Horns:

1. Put flour in a large bowl.

2. Make a well in the centre and pour in the lemon juice and water.

3. Mix flour and water with fingertips to make a soft dough.

4. Form dough into a ball, cover completely with plastic wrap, and refrigerate for 20 minutes.

5. Lightly flour the butter and place between two sheets of wax paper, set aside.

6. Once the dough is chilled, remove from refrigerator and place on lightly floured smooth surface.

7. Roll out dough leaving the centre a little bit thicker.

8. Remove wax paper from butter and place the butter in the centre of the dough.

9. Fold dough around butter on all sides, like an envelope.

10. Roll out the dough into a rectangle, about 18 inches.

11. Fold the dough in thirds, like a letter.

12. Now turn the dough to a 90 degrees – now the longer side should face you, or it should be horizontal. Roll again to about 18 inches. 

13. Again, fold the dough in thirds, like a letter.

14. Wrap the dough in plastic wrap and refrigerate for 40 minutes.

15. Repeat steps 10-14 two more times.

16. Roll out dough into a 10 by 15 inch rectangle about 1/8 inch thick.

17. Cut dough lengthwise into 1 inch wide strips using a pizza or pastry wheel.

18. Grease the horn moulds.

19. Wrap each strip of dough around the cone, starting at the bottom and overlapping slightly all the way to the top. Do not take it to the edge of the mould on the top or else while removing later it could break.

20. Pinch the bottom and top to make sure the dough doesn’t come unraveled.

21. Place horns, sealed side down, on a baking sheet and refrigerate for 30 minutes. 

22. Preheat oven to 220 degrees C.

23. Whisk the egg and a tablespoon of water together in a small bowl, set aside.

24. Remove horns from the refrigerator and brush with the egg wash.

25. Sprinkle sugar crystals over the top of the horns.

26. Bake about 20 minutes, or until golden brown.

27. Remove from oven and transfer to cooling rack, leaving the moulds in for 10 minutes.

28. Now remove the moulds from the horns and let them cool completely.


To Make the Cream:

Pour whipping cream and sugar into a stand mixer bowl fitted with a whisk attachment.
Mix on high speed until stiff peaks form.
Fill a pastry bag with the whipped cream.
Pipe the cream into the cooled horns.

If you are using Rich’s cream like I did,scoop out the frozen cream into a bowl and let it melt completely. It should look like milk or a runny cream. 
Now add the icing sugar and vanilla essence and start beating with a hand blender till peaks are formed.
I make 2 types of cream rolls, plain vanilla and chocolate. For the chocolate filling, simply add cocoa powder to the cream and sugar mix and blend till peaks are formed.

A lot of times one hears that if using Rich’s cream or the likes, you do not need to add sugar, but i personally feel adding sugar increases the shelf life and gives it a better consistency. 

Assembly

Once the shells are completely cool, pipe in the cream and serve.




Happy Baking !!

Homemade Cookies | Whole Wheat Cookies | Lemon Cookies

“A Balanced Diet is a Cookie in Each Hand…”




Cookies were always a mind-block for me. Even though I’ve been baking for so many years now, but I never got around baking a cookie, for no particular reason. On thinking aloud, maybe I felt that it was not as satisfying as baking a cake… but how wrong was I !!
Off and on my father would encourage me to bake biscuits but with no results whatsoever, until one day he gave me an ultimatum to bake cookies :-)).


That weekend I tried my hands on my first cookies and I fell in love with baking all over again !! 
Baking cookies is such a joy, especially when you see so many cookies turning out from that little dough, and in no time. 
A whole new world of recipes opened up and there was no stopping me. Now I feel they are far simpler than cakes and the joy that a cookie brings no cake can 🙂
Ever since my new ‘cookie love’, Tea Parties are my favourite kind of parties to host these days :-).

Here I share my first set of cookies I baked.  2 recipes back to back.
There will be more coming up and sooon……


Whole Wheat Cookies ( Eggless)


Ingredients


Wheat Flour 1 cup

Unsalted butter 1 tbsp

Salt ¼ tsp

Sugar 3-4 tbsp

Cardamom Powder  ½ -1 tsp

Baking Powder ½ tsp

Directions
1. Take a mixing bowl, add wheat flour, salt, sugar, baking powder, cardamom powder and mix well.

2. Then add unsalted melted butter and mix well.

3. Now using water or milk knead it into a dough. Neither too soft nor too tight.

4. Knead the dough for 2-3 minutes and keep aside for 10 minutes.

5. Pre heat oven to 425 f or 220 C.

6. Dust the counter top with a little powdered sugar and roll the dough into a thin layer. Using a cookie cutter of your desired shape, cut into a biscuits and arrange them on a greased baking tray.

7. Prick the biscuits with fork or knife  to prevent puff up.

8. Bake it for 12-15 minutes or it turn to crisp and light brown.

9. Remove from the oven and let them cool on a wire rack.





Lemon Cookies





Ingredients


275g. flour

125g butter (at room temperature)

1 egg

80g brown sugar

1 teaspoon baking powder 

Zest and Juice of 1 lemon


Directions

1. All ingredients should be at room temperature.

2. Sift the flour along with the baking powder.

3. Beat egg and sugar. Once well incorporated, add the lemon juice and the zest.

4. Now add the butter and keep whipping until the mixture looks pale and creamy.

5. Add the sifted flour to the butter-egg mixture and knead into a smooth dough.

6. Wrap this dough in cling wrap and refrigerate for atleast 30 minutes.

7. Roll the dough out on a lightly floured surface to about 1/2 cm thickness and cutout cookies with the desired shape of cookie cutter.

8. Bake in a 180 C preheated oven.

9. Remove from the oven and let them cool on a wire rack.



Note: Do not bake cookies for more than 15 minutes, unless specified. Even they look a little under done or feel soft on touch, its okay, they will firm up and become crisp as they cool down.


Happy Baking !!


Lemon Pound (Bundt) Cake

One cake which never leaves my cake dish, this is my anytime ‘go-to’ cake. When nothing else seems right just bake this. Everyone loves it. They love the way it looks and love the way it tastes.
Serve it with ice cream and you have a perfect dessert or serve it as it is with tea.
I love it first thing in the morning with my cuppa coffee. The perfect balance of caffeine and zesty sweetness. 



To tell you honestly I love the way it looks and love it so much that I don’t ever feel like cutting it.Cutting the first piece is always heart breaking.
I think the Bundt moulds make the most beautiful moulds for non icing cakes. Usually a little more expensive than other cake moulds but sure the investment.



So coming back to the cake, this is super moist cake with a fresh punch of zesty lemon.
A pound cake which is classically made in the shape of a  loaf has been transformed into a bundt shape. ( The loaf shape is always last on my priority for the cake)

A Bundt cake is essentially the type of mould, inspired by a traditional European fruit cake known as Gugelhupf, but Bundt cakes are not generally associated with any single recipe. So I chose the lemon pound cake recipe here.
I’ve dusted my cake with some castor sugar, you could also dribble some lemon glaze on it.

Lemon Pound (Bundt) Cake:

Ingredients:

3 cups All-purpose Flour
1 tbsp Baking Powder
¾ tsp Salt
3 cups Sugar
1 cup Unsalted Butter at room temperature
½ cup Shortening, room temperature ( I did not use any shortening, instead I used another 1/2 cup of butter)
5 large Eggs
1 cup Whole Milk
6 tbsp Lemon Juice
1 Lemon, zested

Direction:
1. Preheat oven to 350F or 180 C
2. Butter and dust one large Bundt pan.
3. Sift flour, baking powder and salt into medium bowl.  Set aside.
4. Using an electric mixer, cream together butter and sugar.  Add eggs one at a time, beating until well blended after each one.
5. Add dry ingredients in three additions to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Mix in lemon juice and zest.

6. Pour batter into prepared pans. Bake cakes until tester inserted in center comes out clean, about 55 minutes.  Cool cakes in pans for 15 minutes.  Turn cakes out onto racks and cool completely.

7. Dust with some castor sugar.

Happy Baking !!