Masterchef 6 finalist Renae’s healthy yet tasty Entree

Crispy Polenta with carrot and ginger purée and almonds

It’s a lovely take on polenta which some may find bland
Polenta is a Italian ingredient which they use to have meat with, the way we Indian have rice.
It’s texture is like semolina but yellow in colour , if mixed with milk , cream or butter will give you a feel of mashed potatoes .

Ingredients
4 cups vegetable stock
250gms polenta
Veg oil to deep fry
3 carrots
1 tbsp butter
1 tsp ginger
Toasted and flaked almonds
Coriander

Procedure
1) Bring veg stock to boil and add polenta .keep stiring until thick and the consistency of porridge.remive and place into a flat tray with 1-2 inch thickness and allow it to cool n set. Once cool, cut in shapes, square , rectangle, circle(can use moulds to cut )
2) Heat oil and drop polenta in the oil.do not keep moving the polenta otherwise it will break.
Once polenta floats on top and colour is brown remove and keep aside
For Purée
1) Heat the butter in a pan and add the grated ginger , let’s it fry a little and add the grated carrot too.
2)cook until soft, approx 15 min, pure in blender till little grainy
3) To serve , place crisp polenta on plate , pipe over ginger carrot purée , sprinkle almonds and top with coriander leaf.

Tips</strong- use oil instead of butter
– you can cut the polenta like French Fries and have them with a lovely blue cheese dip too
– for frying the polenta make sure oil is very hot, otherwise the polenta will spilt in cold oil.
– use a pea purée too instead of carrot.
– add your favorite herb for garnish

Enjoy!!!
Happy Cooking !!!!😊

Chocolate Brownies Flavoured with Nutella and Almond Flakes

My Brownies used to never turn out right,for some or the other reason(Tin to big,not enough Chocolate,etc)

But I had to try till I get it right,cause who doesnt like brownies,I had to include it in my menu.

So started searching for a good Brownie recipe,got one,said lets give it a try.

So recipe is got from BetterHomes and Gardens,I know the least places of all you expect to get Brownie Recipes…hehehe.

But obviously the smell of Freshly baked brownies on a Cold winter afternoon,makes your home much better and beautiful .

Ingredients

7ounces unsweetened chocolate, coarsely chopped

3/4cup butter

1/4cup water

1cup granulated sugar

3/4cup packed brown sugar

2eggs

1teaspoon vanilla

1 1/3cups all-purpose flour

1/8teaspoon salt

1/8teaspoon ground cinnamon

Unsweetened cocoa powder and/or powdered sugar

Directions

1. Preheat oven to 170 Degree celcius. Lightly grease a 9-inch square by 2-inch deep baking pan; set aside. In a medium saucepan, combine chocolate, butter, and the water; cook and stir over low heat until chocolate is melted. Transfer to a large bowl.
2. Add granulated sugar and brown sugar to chocolate mixture; beat with an electric mixer on low to medium speed until combined. Add eggs and vanilla; beat on medium speed for 2 minutes. Add flour, salt, and cinnamon. Beat on low speed until combined. Spread batter in prepared pan.
3. Bake for 25 to 30 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack. Cut into bars. Sprinkle with cocoa powder and/or powdered sugar. Makes 20 to 25 brownies.

Pumpkin and oatmeal Cookies

I had bought a Pumpkin for the first time,and had read alot of recipes using the healthy ingredient.

So thought why not start with the easy recipes and something healthy.

So here is the crumbly and not so sweet recipe of Pumkin and oatmeal cookies which can a  healthy 4pm snack since it has very little amount of butter ,and the ingredients are easy on the pocket too.

So enjoy baking n eating!!!!

Recipe Courtesy Budgetbytes.com

Ingredients

• 1 cup all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ½ tsp cinnamon
• 2 Tbsp butter (room temp.)
• ½ cup pumpkin purée
• ⅓ cup brown sugar
• ⅓ cup white sugar (I used White sugar with little caramel colour added,since didnt have brown sugar that time)
• 1 large egg
• 1 tsp vanilla extract
• 1½ cup rolled oats
• Add some Mapel syrup if you have,adds to the flavour.

Instructions

1. Preheat the oven to 350 degrees. In a medium bowl, stir together the flour, baking soda, baking powder, salt, and cinnamon until very well combined.
2. In a large bowl, beat together the butter (room temperature), pumpkin, brown sugar, and white sugar on low speed. Once they’re well combined, add the egg and vanilla and beat until well combined again.
3. Add the flour mixture to the pumpkin mixture and beat on low speed just until a thick, creamy batter forms. Add the dry oats and dried cranberries and stir them into the batter with a spoon.
4. Line a baking sheet with parchment paper. Spoon the batter onto the baking sheet in 2 Tbsp portions, leaving about 1.5 inches between each cookie. The cookies will not spread much during baking, so gently pat them down into flattened circles.
5. Bake the cookies in the preheated oven for 16-18 minutes, or until slightly browned on the surface. Allow the cookies to cool on a wire rack before eating.

Golden Goodies with Peanut butter Topping

Just something new that I wanted to try.

This is for people who love Coconut based cookies,Peanut Butter and Kisses 😉

Kids would love them,so would the adults(getting free kisses!!!)

It can be served as a dessert,party poppers or just for kids when they come back from school.

Follow the recipe given below ,Happy Cooking and Eating!!!!

Golden goodies(24 portions)

Ingredients                                         Quantity

Refined flour………………………………90gms

Margarine/butter……………………….60gms

Powdered sugar………………………….120gms

Baking powder…………………………….1/4 tsp

Desiccated coconut……………………….60gms

Egg/milk(30ml)…………………………….1

Vanilla essence……………………………..1/4 tsp

Grain sugar (caramel)/brown sugar….30gms

Peanut Butter…………….How much ever U like

Hersey’s Kisses Chocolate

Procedure

• Ø Sieve flour and baking powder.
• Ø Melt margarine on fire and add powdered sugar. Cool slightly.
• Ø Add beaten egg/milk, caramel and vanilla essence and beat it.
• Ø Mix in coconut and flour to make soft dough.
• Ø Divide the dough into 24 portions, round them and keep on a greased tray.
• Ø Bake at 150°C for 30-40 min.
• When done,remove from the oven and while still hot,make a small hole in the middle of the cookie and place a small spoonfull of peanut butter on it.
• It would melt a little due to the heat,that is what you want.Place the Kissed on top of that and let it cool down a little.
• Then go POP!! one in the mouth.

The size is completely upto you,make it small or big.

You can also use Nutella instead Peanut butter,whatever suits your taste.

Happy Baking!!!!

 

Chocolate Cake with Strawberry Surprise Decorated with Chocolate and Cream Rose Swirls

Hi Guys,

I have tried the cake before so was confident about that,the rose swirls is what i was not confident about.

But after doing it,it didnt seem tough at all.Just need a steady hand.

So here it is …

Chocolate Madeira Cake.-1kg cake

Ingredients:-

• 110gms Flour
• 2tsp baking POwder
• 230gms Butter-softened
• 230gms Castor sugar
• 6 eggs
• 50gms almond meal
• 40gms coco powder
• Vanilla essence.
• ICING-Chocolate Ganache(Melt Chocolate and Fresh Cream in the ratio of 2:1 and Cool for piping) and Whipped Cream.
• FILLING-Chopped Strawberry and Whipped Cream

Procedure:-

• Preheat the Oven at 180Degrees for 10 min.
• Beat the Sugar and butter well in a bowl,till soft and fluffy consistency.
• Add in the eggs one by one,if they begin to cuddle,add in little flour.Add vanilla when all the eggs are in.
• Fold in the flour,coco Powder,Baking Powder and Almond Meal in the egg mix.DO NOT OVER MIX.
• Line your tin and pour the mix in.
• With wet hands just coat the cake the mix on top-this is to avoid the top layer going dry.
• Bake in the oven for 30 min,till a inserted skewer comes out clean.
• After cooked,cool very well on a wire rack.
• Now cut the Cake in two layers.Let the bottom layer be resting on the cake base itself.
• Mix the strawberry and cream together-DO NOT OVER DO IT. and spread on the cake evenly.
• Place the other half layer of the cake and press lightly.
• Take some Ganache on the palate knife and coat the gap which is seen on the cake.This is avoid the filling from coming out and ruining your icing.
• Crumb Coat the cake with ganache i.e. light coat the whole cake with ganache.Place in fridge for sometime till it hardens
• Now take wilton’s 1M nozzel and fill 2 pipping bags,one with chocolate ganache and one with whipped cream.
• Now randomly pipe rose swirls of chocolate and cream,as you wish.
• Place in fridge for sometime till it all sets.
• Enjoy a piece with your loved ones.

For Pasta Lovers-Mac n Cheese with a twist

This is my version of a Mac and Cheese with a twist,Is great as individual portion,so that there is no fighting for this sinful dish.

All thanks to Curtis Stone 🙂

Twisted Mac n Cheese

Ingredients:

6 slices salami(cut crosswise into 1/4-inch-wide strips)
1/2 cup chopped Shallots
2 Garlic cloves (finely chopped)
2 tablespoons All-Purpose Flour
3 1/2 cups Whole Milk (or as needed)
1 1/2 cups Heavy Cream (or as needed)
1 1/2 cups shredded White Cheddar Cheese
Kosher Salt and freshly ground Black Pepper
1 pound Penne/spaghetti
2 tablespoons Unsalted Butter (melted; plus butter for the baking dish)
2/3 cup Panko (Japanese Bread Crumbs)/Bread crumbs/Almond meal
1/3 cup freshly grated Parmesan Cheese
2 tablespoons finely chopped fresh Flat-Leaf Parsley/coriander leaves
Instructions:
Step 1: Heat a large heavy saucepan over medium-high heat. Add the salami and cook, stirring often, for about 5 minutes, or until golden brown. Using a slotted spoon, transfer to paper towels to drain, leaving the drippings in the saucepan. Add the shallots to the saucepan and cook, stirring often, for about 2 minutes, or until translucent. Add the garlic and saute for about 1 minute, or until fragrant.

Step 2: Reduce the heat to medium-low, whisk in the flour, and cook, whisking, for about 1 minute. Gradually whisk in the milk and cream, then bring the sauce to a gentle simmer over medium heat and simmer, whisking often, for about 10 minutes (do no allow the sauce to boil). Reduce the heat to medium-low and gradually whisk in the Gruyere and Cheddar cheese. Remove the pan from the heat and season the sauce to taste with salt and pepper; it will seem thin at this point.

Step 3: Meanwhile, bring a large pot of salted water to a boil over high heat. Stir in the penne and cook, stirring often to prevent it from sticking together, for about 8 minutes, or until tender but still firm to the bite. Drain well.

Step 4: Stir the penne into the hot cheese sauce. If the sauce becomes too thick, thin it as desired with more milk or cream. Stir in the reserved bacon. Season to taste again with salt and pepper.

Step 5: Position the broiler rack about 8 inches from the heat source and preheat the broiler. Butter a 3-quart baking dish or individual crocks. Spread the penne mixture in the baking dish.

Step 6: In a small bowl, toss the panko, Parmesan cheese, parsley, and melted butter to mix well. Season with salt and sprinkle evenly over the penne. Broil, watching closely, for about 2 minutes, or until the topping is golden brown. Let stand at room temperature for 5 minutes before serving.

Mine looks close to what he made,so happy :)(check the pics i shared)

Try it and enjoy it!!!

Delicious Chocolate Fondant

An ispiration from Gordon Ramsay’s Recipe,it is just a little different,but still continues to be sweet,mouthwatering and a must try for all Chocolate Lovers…

Enjoy and keep some for other!!

INgredients:-
50g melted butter, for brushing
cocoa powder, for dusting
200g good-quality dark chocolate, chopped into small pieces
200g butter, in small pieces
200g golden caster sugar
4 eggs and 4 yolks
200g plain flour
Procedure:-
First get your moulds ready. Using upward strokes, heavily brush the melted butter all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tip the mould so the powder completely coats the butter. Tap any excess cocoa back into the jar, then repeat with 1 the next mould.
Place a bowl over a pan of barely simmering water, then slowly melt the chocolate and butter together. Remove bowl from the heat and stir until smooth. Leave to cool for about 10 mins.
In a separate bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail; use an electric whisk if you want. Sift the flour into the eggs, then beat together.
Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.
Tip the fondant batter into a jug, then evenly divide between the moulds. The fondants can now be frozen for up to a month and cooked from frozen. Chill for at least 20 mins or up to the night before. To bake from frozen, simply carry on as stated, adding 5 mins more to the cooking time.
Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.
Loosen the fondants by moving the tops very gently so they come away from the sides, easing them out of the moulds. Tip each fondant slightly onto your hand so you know it has come away, then tip back into the mould ready to plate up.
Starting from the middle of each plate, squeeze a spiral of caramel sauce – do all the plates you need before you go on to the next stage.
Sit a fondant in the middle of each plate. Using a large spoon dipped in hot water, scoop a ‘quenelle’ of ice cream.
Carefully place the ice cream on top of the fondant, then serve immediately. Repeat with the rest of the fondants.

Mushroom Omelette

Ingredients:–

2 eggs,1 tbsp garlic chopped;1/2 cup sliced button mushrooms’s;1 tsp butter;olive oil;salt and pepper;cheese as per the quantity you want.
Procedure:-

1)Beat the eggs in a bowl2)fry the garlic and mushrooms in butter and keep aside3)In a pan heat olive oil a little and add the eggs,from top add the fried mushrooms and garlic,salt and pepper.Let the omelette cook on medium flame,well almost done,top with grated cheese, as per you taste.Cover the pan till the cheese melts.4)Fold the other half of the omelette and serve as a sandwich on wheat bread or just with some salad leaves.

TIP-Add any other vegetable you want,to make it a NON VEG omelette add diced cooked chicken or prawns too.