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Dates Cake (Eggless & Butterless)

Hi!!
Here is a kind of healthy baking.. The fancy words “eggless” & “butterless” doesn’t mean so much to me…However I would prefer to use less fat as much as I can. We may have read in many health articles that “Butter” has high calories from its saturated fat and also has high cholesterol which is bad for heart.. So nowadays I am using Olive oil instead of butter. And “eggless” was unintentional. I didn’t have egg in my fridge so I didn’t use it. But the cake turned out just fine and super moist. Unbelievable!! Therefore I have to admit that we can also go healthy in baking without losing the divine taste of real baking.For me healthy baking is all about no butter, no white sugar and no white flour..Rest all fine..
Since I cook eggs daily in various form, a piece of advice for you guys out there..Do not ignore the eggs if you ain’t vegan or allergic. Egg is a good source of protein. In fact many agree that it helps to reduce weight 😉 Good news isn’t it?? Why wait?? Try it out !!

Servings: 3
Preparation time: 15 mins + 30 mins soaking time (optional)
Cooking time: 30 – 40 mins
Level : Moderate

Ingredients:

Dates 12-15 nos
Whole Wheat Flour ½ Cup
Milk ½ Cup
Brown sugar 50 gm
Olive oil / Canola oil 30 gm / 2 Tbsp
Baking soda ½ Tsp
Walnut 10 nos
Raisins 1 Tbsp
Cinnamon Powder ¼ Tsp

 

Method:

1. Soak the dates in warm milk for about 30 mins if it is too dry.
2. Preheat oven to 175° C.
3. Sieve the flour along with baking soda & cinnamon powder and keep it in a large bowl.
    Add the sugar and chopped walnuts. Mix to combine.
4. Grind together the milk and dates to a paste.
5. In another bowl pour the dates paste and oil. Whisk to combine well.
6. Pour the dates mixture to the flour and mix to form batter with no lumps.
7. Grease the cake pan with little oil and pour the batter.
8. Sprinkle some raisins on the top.
9. Bake for 30 -40 mins or till toothpicks comes out clean when inserted.
10. Serving option: Serve with maple syrup or chocolate syrup or condensed milk or whipped cream
      or honey..

 

Notes:

  1. Increase/decrease the qty of sugar according to the quality of dates and its sweetness. If your dates are too sweet reduce the sugar. 
  2. If you want more moist add some more milk.
  3. You can use spices like nutmeg, clove, ginger along with cinnamon.


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Roasted Red Pepper Pesto Crostini

It’s been a while I made this luscious appetizer. This is one appetizer never be left lonely on the plate at the end of a meal. Creamy & nutty red pepper pesto is divine, comfort & lip smacking sauce I ever made. Goes well with pasta, as a dipping sauce and in crostini. The roasted red pepper adds more flavor to the pesto. Never be lazy to roast the pepper.

Whenever I see the vibrant red peppers I just dream of the pesto I used to make long back when we were in North China. You find ample quantity of red pepper there. I used to make in large quantity and freeze them for later use. Here in Guangzhou I see them on & off. So I bought them last week when I found them in farmers market.

Here we go with nice & crisp crostini with red pepper pesto. I am bit unhappy that I totally lost the original recipe owner as I have been making this pesto since long time & never had any record of the original recipe. Anyway I am very much grateful to the person who shared this awesome recipe in web. 🙂

Servings: 3-4
Preparation time: 15 mins
Cooking time: 30 mins
Level : Moderate

Ingredients:

Baguette 1 loaf
Red pepper 3 nos
Walnut 10 nos
Basil (Dried) 2 Tbsp + 1 Tbsp
Garlic 3 Cloves
Parmesan cheese 2 Tbsp
Extra virgin olive oil 1 Tbsp
Salt & Pepper For seasoning
Mozzarella 2 Tbsp

Method:

  1. Slice the baguette (Narrow French stick loaf) into thick slices.
  2. Preheat oven to 210° C. 
  3. Wash the red peppers thoroughly, cut into halves and remove the seeds.
  4. Place the peppers on the baking tray and sprinkle half the quantity of following ingredients : olive oil, finely chopped garlic, basil, salt & pepper on the top.
  5. Bake for 30 mins or till the peppers are roasted well.
  6. Transfer to mixer jar along with walnut, Parmesan cheese, and remaining olive oil, chopped garlic, basil, salt & pepper. Blend them to a rough paste. 
  7. You can toast the baguette slices first and top with the pesto and mozzarella cheese. Or else top with pesto, cheese & basil and toast till cheese melts. 

Notes:

  1. Tastes good when used fresh basil. Since it is unavailable in here I have used dried basil. 
  2. You can try with different nuts like almonds, pine nuts etc. instead of walnut. If you would like the pesto more heavy add more cheese/cream.
  3. Also discover some unique flavors by including different Italian herbs.
  4. You can also roast the pepper on direct fire.
  5. This pesto goes well with pasta too.

Bread Pudding

Bread pudding is my childhood favourite. I used to get this during X’mas from a dear friend of mine from school. He used to make it by himself and that too an amazingly perfect pudding. After schooling neither of us had time for it. I’d wrote him couple of months ago and asked for the recipe. I got the reply with his recipe card yay!! 🙂 Tnx dude!

So now not wasting a single day I started making my bread pudding. Instead of steaming the pudding I have baked it.  It turned out very well.. As good as original recipe..
Every spoon full is a bliss & satisfying memory. This scrumptious dessert is all what we need at the end of a busy day. Stretch, relax & start diggin in the pudding.

Servings: 2-3Preparation time: 10 mins
Cooking time: 45 minutes
Level : Easy

Ingredients

Wheat bread/White bread 2 slices
Milk 1 Cup
Egg 2 nos
Sugar 1/2 Cup
Butter 1 Tbsp
Cinnamon Powder 1/4 Tsp
Raisins 2 Tbsp
Preparation:
  1. Preheat oven to 175° C. Grease the baking dish with butter or oil. I have used 630 ml rectangular glassware.
  2. Tear the bread into small cubes and place it in the baking dish.
  3. In a separate bowl whisk together the egg, milk, sugar, cinnamon powder and butter (Room temperature) for 5-7 mins.
  4. Sprinkle the raisins on the bread and pour the egg mixture to it evenly.
  5. Press down the bread to soak well.
  6. Place the dish in the center of middle rack and bake for 45 mins or bake till when a toothpick inserted in the center of the pudding comes out clean. 
  7. Serve warm or chill.
Plating:  

  1. Cut to desire shapes and pieces. Serve warm with ice cream on the top.
  2. Serve chill with condensed milk (or) whipped cream (or) honey (or) chocolate syrup (or) any other toppings of your kind. 

 Notes:

  1. If you want to make simple pudding avoid bread pieces. Use all other ingredients.
  2. Not only raisins you can also use any dried fruits to the pudding.

Banana Oat Muffin

I am very proud to bake this yummy muffin for my sweet hubby. Its been our mid day snack ever since i tried out the recipe. He loves the muffin and taking that as an advantage I add few extra ingredients which he dislikes to see on table. And i have been success on that part as he never guessed about it. Banana oat muffin is just not a muffin with all those basic baking ingredients and banana. But I used to put all the good things while baking to overpower the badness in baking. I can’t name this recipe as Banana Oat Muffin since i have thrown dates, chiaseeds, flaxseed and raisins into this. Also butter free. So can name it as “Health freak Muffin” ;)…

Servings: 16 nos
Baking time: 20-25 mins
Preparation time : 15 mins
Level: Easy

Ingredients: 

1
Wheat Flour
2 cups
2
Oats
1 cup
3
Banana
3 medium size
4
Dates
50 gm
5
Milk
3/4 cup
6
Egg
1
7
Brown sugar
1/2 cup
8
Canola/ OliveOil
60 ml
9
Baking powder
2 Tsp
10
Baking soda
1 Tsp
11
Salt
1/2 tsp
12
Flaxseed powder
2 Tbsp
13
Chiaseed
3 Tbsp
14
Cinnamon powder
1 Tsp
15
Nutmeg
1/2 tsp
16
Raisins
25 gm

Method:

1. Preheat oven to 205 degrees C.
2. Combine all dry ingredients flour, oats, sugar, salt, baking powder, baking soda, dates, raisins, chia seed, flaxseed powder and spices cinnamon powder and nutmeg
3. In another bowl combine the wet ingredients egg, milk and oil and beat
4. Add mashed banana to the egg mixture and combine well
5. Stir the flour mixture into the wet mixture and mix until just combines. Don’t over do.
6. Line the muffin cups and spoon the batter to each cup till half.
7. Bake them at 205 degree C for 20-25 mins or until the toothpick when inserted comes out clean.

Note:
1. Vary the recipe by adding your own choices of nuts and dry fruits.
2. The baking time depends on the oven you use. So make it 15 mins in oven and check with toothpick for further baking.