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May 28, 2010


 I love anything with caramel in it and this cake is a classic combination of great flavors, it is one of those rare occasions when I bake a cake without eggs, and really loved the end result.
for cake:
  • Flour-300 gms
  • Baking powder-1 tsp
  • Chopped dates-150 gms
  • Chopped walnuts- 50 gms
  • Melted butter-4 tbsp
  • Brown sugar-115 gms
  • Skim milk-300 ml
for the caramel filling and icing:
  • Sugar-2 large tbsp
  • Double cream-1/2 cup
  • Vanilla extract-1/2 tsp
  • Cooking chocolate-30 gms
  • Icing sugar-1/2 tsp
  1. Sift flour and baking powder.Stir in dates.
  2. Preheat oven to 180 C.Grease and line cake tin.
  3. Mix the melted butter, sugar, dates and milk and stir into dry ingredients.
  4. Spoon into prepared tin and bake till golden brown and firm approx 45 minutes.
  5. for filling and icing-
  6. Take a heavy bottom pan and add sugar along with 4 tbsp of water to it, put on flame and let caramelize, stirring frequently.
  7. When sugar is golden take off heat and add a splash of water to cool down, next tip in the cream reserving 1 tbsp for the decorative piping, add vanilla and put back on heat, stirring well till thick.
  8. Let the cake cool, then split into half with a sharp knife, spread out half of the caramel filling and sandwich cake.
  9. Put the rest of caramel filling back on low heat and add the chopped chocolate, stir well till chocolate melts, let cool till warm and then pour on top of cooled cake.
  10. Let the cake chill in the fridge, then combine the reserved cream with 1/2 tsp icing sugar and whip, pipe a trellis pattern on the cake with a plain small nozzle.Let the icing set

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May 24, 2010


As is apparent from my earlier posts, we are a family always interested in food and all things related, my nani, though she did not know at that time has produced a progeny of cooks into this world, both her children are naturals, and so are some of her grandchildren, some explored it professionally like my brother- Sagar (a Hotel mgmt grad from IHM, Pusa, went for further studies to Palm Beach Resort, Florida and is currently working with Woodlands Restaurant, London), and some like me passionately blog to live!.
Living in London, Sagar has developed a particular penchant for British food and has invariably adopted their love for baked treats.
This Perfect Apple Cinnamon cake is from his secret repertoire and he does not stop raving about it, the recipe I am posting just as he sent to me, enjoy!

Dear Bindiya,
This is my recipe for the Perfect Apple and Cinnamon cake that I like to have with my friend Lily Chatterjee for our special afternoon tea!!!


  • 100 gms Flour
  • 100 gms Sugar
  • 50 gms Butter
  • 3 nos Eggs
  • few drops Vanilla essence
  • pinch Baking powder
  • 2 no apple (peeled, cored and halved or quartered)
  • handful Sultanas
  • 1/2 tspn Cinnamon
Method-Preheat the oven at 180 deg. F Melt the butter in the baking tin...remove the melted butter and line the tin.Peel and core and halve or quarter apples,mix with raisins and dust them with some cinnamon and flour. Double sieve the flour with baking powder. Beat eggs and sugar and vanilla essence till peak consistency .Divide the flour in 3 portions. Add the sieved flour in the beaten egg and sugar mix, in 3 parts, use a wooden spatula to mix well, use the cut and fold method(full circle and cut in the middle) .After adding all the flour, add the sultanas to the mix, then add the cinnamon.Mix gently. Add the melted butter in the end, just pour from the side and one final gentle mix. Pour half mix in to the lined baking tin, place halved apples gently and top with rest of mix. Bake in the pre-heated oven for about 20 minutes at 180 deg C. Dust with Icing sugar.
Best eaten slightly warm so just warm in the microwave for 30 seconds before serving. Tastes great with Chantilly cream or honey or ice cream or on its own.

Sagar Varun
Needless to say the Cake came out perfect!

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May 20, 2010


Flaxseeds are the best vegetarian source of Omega 3, a decade ago this ubiquitous little brown seed was used as fodder for cattle, now you can find it on the list of Top 10 Superfoods!
I bake my own bread and try to make it as healthy and nutritious as possible and believe me it REALLY does not take time neither is it too complicated, all that you get is pure, simple pleasure...
Ingredients-(makes 1 loaf)

  • Wholewheat flour (atta)- 200 gms
  • Plain flour-50 gms
  • Flaxseeds-3 tbsp
  • Milk-1/2 cup
  • Fresh curd/yogurt- 2 tbsp
  • Butter- 30 gms (diced) Salt-1/2 tsp
  • Sugar-2 tsp
  • Fresh yeast-2 heaped tsp
  • Egg-1
  • Sesame seeds- for sprinkling over
  1. Roast flaxseeds lightly, cool and grind to a powder reserving some for sprinkling on top.
  2. Combine milk, and curd, add sugar heat till milk is lukewarm, stir in the yeast and wait for 10 minutes till frothy.
  3. Measure out flour in a large basin, rub in the butter so that it is like breadcrumbs, add salt and flaxseed powder.
  4. Break egg in a bowl and reserve little for egg wash, add rest to the milk mixture, now knead a dough by making a well in the center and adding the milk mixture, knead into a smooth dough.
  5. Oil a bowl and put the ball of dough, turning over so that the oil coats the ough, cover with cling film and let rise for 1 hour in a warm place till double in bulk.
  6. After an hour remove cling film and punch down dough, now shape and leave for second proofing and then bake.
  7. Brush with reserved egg wash and sprinkle flax and sesame seeds, bake shaped dough in a preheated oven (200 C ) for 35-40 minutes or till golden on top. Slice thickly and enjoy slathered with butter.This healthy bread is off to Yeastspotting- a weekly showcase of baked goods

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May 10, 2010


Summer stone fruits are flooding the market, tart, ripe and juicy!They are perfect for any baked dessert.The minute I bought these I had a tangy fruit loaf in mind, perfect with Iced Tea.Though the first fruit is luscious on it's own, this loaf stays long after the fresh fruit has gone!!

To make this loaf you need-

  • Caster Sugar-50gms
  • Plain flour-115 gms
  • Baking powder-1 teaspoon
  • Assortment of Summer stone fruits (I used 3 ripe plums, 2 peaches and about 5 fresh apricots)
  • Egg-1
  • Butter-50 gms (melted)Walnuts-1/2 cup chopped
  • Cinnamon if desired
  1. Preheat oven to 180C.Grease and line a 450g tin and keep aside.
  2. Quarter the fruits and peel off skins, leave apricots whole and chop all fruits roughly.
  3. Sieve flour with baking powder.
  4. In a large mixing bowl combine butter, sugar and egg and mix well tip in the chopped fruit, walnuts and finally fold in flour.
  5. Spoon into prepared tin and bake for 50-60 minutes.Turn loaf out onto wire rack and let cool, slice and serve.Will keep upto a week in an airtight container in the fridge.

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May 7, 2010


I am always amazed and awed when baking with yeast, I think it is the most satisfying of all my baking experiences.The aroma of fresh pizza baking in the oven is unparalleled and makes everyone's tummy growl.You can only imagine how difficult it was to keep the wolves at bay while I clicked photographs :)
Baking the pizza base is so easy and effortless and the results are delightful, crisp on the outside yet tender bread inside, the toppings can be altered according to preference.
makes 3 large pizzas
for the pizza base-

  • Flour-315 gms
  • Fresh yeast-2 teaspoons
  • Warm water-180 ml
  • Salt-1 teaspoon
  • Olive oil-2 tbsp
  • Sugar-1 tsp
for the topping-
  • Sliced tomatoes-2
  • Sliced capsicum-2
  • Sliced onion- 1 large
  • Oregano
  • Tomato ketchup
  • Pizza cheese
  1. Method-Sieve flour in a large bowl, add oil and salt.In another bowl pour in warm water, add sugar and yeast , leave for a few minutes, knead a dough with this warm water, yeast mixture till a smooth, silky result is achieved.
  2. Leave in an oiled bowl covered with cling film for an hour.
  3. To assemble- roll out dough into discs and leave on baking tray or half an hour, bake this base for 15-20 minutes till just beginning to colour, remove and spread ketchup as well as other toppings as desired, top with grated cheese and oregano, bake in a hot oven till cheese has melted and sides of the pizza are golden.Enjoy!

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May 2, 2010


"I am happy and grateful that this is my 200th post and I hope to continue to post more in the coming days, months and years...I will not say that I never knew where time flies, I felt every moment of it, yes, everytime I cooked, baked, fried, everytime I created a setting for the perfect photo and everytime I sat down to write a post, I felt every minute of it...that is why there is so much of me all over these pages..."
Scones are an integral and traditional part of an English Tea though they are of Scottish origin, these tender, buttery bite-sized treats are delicious with clotted cream and jam.Buttermilk scones are salty and can be enjoyed split and simply buttered, with cream cheese spread, with jam or even on their own, dunked in a cup of sweet Tea.
The recipe below is from my favorite book-Complete baking by Martha Day
To make these you require-
makes 15

  • Plain flour-200gms
  • Salt-1 teaspoon
  • Baking powder-1 teaspoon
  • Bicarbonate of Soda-1/2 tsp
  • Cold butter-4 tablespoon
  • Buttermilk-175ml
  1. Preheat oven to 220C.Grease a baking sheet.
  2. Sift the dry ingredients into a bowl.Rub in the butter with your fingertips till it resembles fine breadcrumbs.
  3. Gradually pour in buttermilk, stirring with a fork to form a soft dough.
  4. Roll out doug to 1/2 inch thickness and stamp out rounds with a 2-inch biscuit cutter.
  5. Place on prepared baking sheet and bakeuntil golden, 12-15 minutes.Serve warm or at room temp.
I ate three of these in one go, one fresh out of the oven, soft and meltingly tender, on it's own, the second warm and slathered with butter, mmm... and the third buttered and spread thickly with marmalade...delicious!

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