Smoky Tomato Soup!!!

Smoky Tomato Soup. This recipe i have taken from a GoodFood magazine, and made few changes to taste better.. This soup is very quick to make and yummy to eat.. The original recipe says we have use vegetable stock, but i was not having vegetable stock at home and i was not in a mood to make. So decide to use warm water and it really didn't make any difference the taste was simply awesome... Now i know you can make soup without any kind of stock.... Before when ever i plan to make soup i use to always buy or make stock at home so that i can use for the soup.. But after seeing this result i don't need stock any more... Do try out this recipe and i'm sure you will love it...

 

 

Ingredient's
1 onion, 1 small carrot, 1 celery sticks, (roughly chopped)
2 garlic cloves, crushed
2tsp smoked peprika
6 medium tomato, chopped
1tbsp tomato puree
300ml warm water
2tbsp double cream
1/2tsp dried oregano
2tsp oil
Salt and Black pepper for seasoning.

 

 

Cooking Method
In a deep fry pan, add oil, when the oil hot, add garlic, onion, celery and carrot, cook till they are soft.
Then add smoked paprika and cook for another 1 minute. Add tomato, tomato puree, oregano and warm water. Season to taste and simmer for 15 minutes.
 

 

 

Then cool it and Whizz in a blender. and pour into same pan.
Now add cream and mix well. Just warm the soup before serving..
Serve warm with an extra swirl of cream and some parsley..

 

 

Bread Pudding!!!

Bread Pudding.. Like every sunday, today also i woke up at 10am and made ginger tea. Then i woke my husband, with the tea and news paper... Before reading main news paper, i always read the Times Life first in Sunday edition. I was just reading and looking all those glossy pictures of beautiful homes. Then suddenly i saw a coloum about Terrance Lewis, Choreographer. It talked about his childhood days and his favorite cuisine etc. During his childhood days his mom use to bake bread pudding on every Sundays lunch, and this is his favorite pudding and he loves to eat every time.

 

 

The picture was looking so appealing and it tempted me to bake it right away... I have never baked a bread pudding before and this recipe was very simple and easy. With no preparation i baked this bread pudding as i had all the ingredients at home and that made my job easy and filled me with lot of joy after seeing the result.. Simple to bake and delicious to eat... Here goes the recipe.

 

 

Serves-3

Preparation Time-5 to 10 minutes

Baking Time-40 minutes

Ingredient's
4 slice of bread
1 cup milk
2 eggs
1/2tsp vanilla essence
1/2tsp cinnamon powder
3tbsp sugar
2tbsp raisins
1tbsp butter.

 

 

 

Baking Method
Pre-heat the oven to 175c.
Slice bread into small pieces (any shape you want) and place them into baking dish (I have used rectangular baking dish). Drizzle melted butter and some raisins over them.
In a medium mixing bowl, combine eggs, milk, sugar, cinnamon and vanilla. Beat until well mixed. Pour over bread, and lightly press down with a fork until the slices are completely covered and soaked in the egg mixture.
Bake in the preheated oven for 40 minutes, or until the top springs back when lightly tapped.
Serve Hot or Warm.

Pistachio And Lemon Zest Cookies!!!

Pistachio and Lemon Zest Cookies. Last week i was just searching on internet for some good cookies recipe, then i came across with this recipe from Anjana Aunty in Maayeka Blog, I'm a fan of her blog and i follow her blog very sincerely. Pistachio and lemon was a very unique combination for me, without giving second thought i baked this cookies by following her exact steps and ingredients.... The cookies had come out so well and the taste was simply awesome with lemon zest.. Thanks to Anjana Aunty for a wonderful recipe...Everyone loved it in my family...

 

 

 

Ingredient's.
Makes 12 Cookies
Refined flour-3/4 cup
Cornflour-2 tbsp
Baking powder-1 tsp
Salt-1/4 tsp
Soft butter-100 gms
Sugar-1/2 cup
Lemon rind-1/2 tsp
Pistachio-20
Chilled milk -3 tbsp.

 

 

Baking Method.
Mix refined flour,corn flour,salt and baking powder in a bowl and sift together.
In an another bowl mix sugar,butter and lemon rind ,beat and mix well.
Now mix the flour mixture in the butter mixture and mix together.
Add milk(add 1/2 tsp at a time)and make a smooth dough.
Make a roll /log from the prepared dough and keep it refrigerated for 20 minutes.

 

 

 

Take out the roll from the refrigerator and slice it to make medium size pieces.
Dip and gently press one side into crushed pistachios and arrange in a baking tray.
Bake in a preheated oven on 180 degree for 15-20 minutes or till golden in color.
Take our from the oven and let them cool completely.
Store when cooled completely.

Instant Eggless Chocolate Mousse...

Instant Eggless Chocolate Mousse.. Every time i wanted to make chocolate mousse but i use to always think twice should i make it or not. Because as i have mentioned in my last post my hubby don't prefer to eat raw eggs. That was the main reason i never even wanted to try chocolate mousse at home... I have searched many websites to find some simple recipe but most of them were using eggs only. After many days of thinking, I realize why don't i make using china grass, i had only 3 the ingredients at home (Chocolate, china grass and whipped cream).... By using those 3 ingredients only i successfully made chocolate mouse and my hubby loved it and happily finished the full glass.. When you haven't got time for overnight setting in the fridge or you don't want to use raw eggs, this mousse is perfect and it is chocaliciously gorgeous...

 

 

Ingredient's
125grams good dark chocolate, chopped into small pieces
3gram plain china grass
60 ml hot water
1cup double cream.

 

 

Method
Put the chocolate on to the double boiler and melt the chocolate.
In the other sauce pan add water and china grass, cook as per the instruction on the pack. Remove from the heat and cool the china grass as soon as possible in a ice cold water. Then mix it with a melted chocolate and set it a side.
Then whip the cream until thick, (Take out 2tbsp of whip cream for garnishing) and then fold the whip cream into the cooling chocolate mixture until you have a smooth mixture.
Pour into 4 glasses, and garnish with whip cream and cherry, and chill until you want to eat. The sooner the better!!

 

 

Black Forest Cupcake..

Black Forest Cupcake. In my family usually they love to eat black forest cake, but this time to give a twist instead of making cake i made black forest cup cake... Fortunately on the same day i even got a order for black forest cupcake from my hubby's office. Like there is saying in Hindi "Sona Pe Suhaga" happily i made few extra cupcakes for my family members too, they enjoyed it to the core... This cupcake is filled with cherry's, chocolate and topped with fresh vanilla cream.. this combination is made in heaven, i just love it :)
Preparation time: 10 minutes
Baking time: 20 minutes
Serving: 8to10 cupcakes.

 

 

Ingredient's
1/2cups all-purpose flour
1/6 cup cocoa powder
1tsp baking powder
1/3 cup milk
1tsp vanilla extract
1/4 cup butter
1/3 cup white sugar
1egg, room temperature
1/4 cup ruffly chopped cherry's.

 

 

 

For Frosting

1 cup whipped non dairy fresh cream
1tsp icing sugar
1/2tsp vanilla essence
few cherry's (cut into 2pcs)
1tbsp finely chopped chocolate.

 

 

Baking Method
Preheat an oven to 350 degrees F (175 degrees C). Line 9 cup muffin pans with paper baking cups.
Stir together the flour, baking powder, coco powder in a large bowl, set it aside.
Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the egg and blend for another 1minute.
Add the dry ingredients and with the speed on low mix together and slowly add the milk and just mix everything to combine. DO NOT OVERMIX! Make sure you give everything a good stir with a spatula from the bottom to incorporate any bit that wasn't mixed.

Scoop the batter into your lined cupcake tin, make sure it's only filled ¾ of the way up because they will rise. Bake for 20 minutes and let cool for about 45 minutes before frosting.

 

 

 

Method For Frosting
In a chilled small mixing bowl combine whipping cream, sugar, and vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Add the frosting in a piping bag fitted with a large star tip and pipe the frosting onto the cupcakes. Then place the cherry on top of the cream and sprinkle chopped chocolate on top..
Black Forest Cupcake is ready