Swiss Meringue / Valentine Rose Meringue / Crispy & Chewy Swiss Meringue Flavored With Rose Water!!


Hello Guys !!

I wishing you all a very Happy Valentine’s day. Today my husband surprised with lovely Daisy flower bouquet (ran out of roses 🙂 !!!) , wether its rose or daisy I love my husband more than anything.. Last year Valentine’s, he brought me rose bouquet, I dried & preserved those flowers in glass jar and kept as decorative.

So here is my surprise Swiss Meringue flavored with rose water.. He really enjoyed & loved it !! I am very happy to share my recipe with you all !!

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Valentine’s day special Swiss Meringue. I am not a good baker, but I am really trying to be perfect. This is my second attempt meringue. Baking meringue isn’t a easy thing, this time I got perfect texture like crispy outer & chewy inside, but my meringue got lightly discolored. I baked to 200 degree, but my meringue start to get change its color, so I reduced to 180 – 190 degree F. So always bake meringue under 200 degree F.

Meringue is a type of dessert, often associated with French, Swiss, and Italian cuisine. It is made from whipped egg whites and sugar, and occasionally an acid such as cream of tartar or a small amount of vinegar or lemon juice are added. In meringue, cornstarch or gelatin may also be added as a binding agent. The addition of confectionery sugar is good enough, which usually contains corn starch.

Meringues are often flavored with vanilla and a small amount of almond or coconut extract, although these extracts are based on an oil infusion, an excess of fat from the oil may inhibit the egg whites from forming a foam. They are light, airy and sweet confections.

Homemade meringues are often chewy and soft with a crisp exterior.

Swiss meringue is prepared by gently beating egg whites and sugar in a pan that sits above boiling water, without touching it. When the mixture reaches 120 to 130 degrees Fahrenheit and the sugar is completely dissolved, the mixture is pulled off the heat and beaten vigorously to increase and attain full volume and then at a lower speed until cool and very stiff. Swiss meringue is smoother, silkier, and somewhat denser than French meringue and is often used as a base for buttercream frostings (cooksillustrated.com).

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Ingredients:

Egg whites (room temperature) – 3 nos. (large)

Granulated sugar – 3/4 cup

Salt – 1/4 tsp

Cream of tatar – 1/4 tsp

Rose water – 1 tsp

Red food color – few drops

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Method:

  • Preheat the oven 190 degree F. Line the baking sheet with silicon mat or wax papper
  • Whisk together the egg whites and sugar in a medium sized heatproof bowl.
  • Now place the bowl over a small pan with simmering water, making sure the water doesn’t touch the bowl.
  • Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes (test by rubbing between your fingers; the mixture shouldn’t feel grainy).
  • Now add cream of tartar & salt to the mixture.
  • Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes.
  • Add rose water, food color and mix until combined.
  • Bake the meringues for app. 1 1/2 to 1 3/4 hours by rotating the baking sheet from front to back (about half way through) to ensure even baking.
  • Serve & enjoy with berries & fresh cream !!

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Hints:

  • Use always room temperature eggs. Be careful while separating whites & yolks. There shouldn’t be any trace of yolk.
  • Always use heavy weight or thick baking sheet.
  • This meringue works well for piping shapes and baking them until crisp.
  • Once meringues are done when they are pale in color, fairly crisp & it will release easily from parchment paper.
  • Turn off the oven, open the door and leave the meringues in the oven to finish drying several hours or overnight.
  • Meringues can be covered and stored at room temperature for several days.
  • It can be rewhipped if necessary.
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Christmas Tutti Frutti Cake / Christmas Fruit Cake !!


Hi Guys, Happy holidays !! I am sorry for the past one month,  I am couldn’t post any recipes. I was quite little busy with other stuffs. I am glad and happy that I am back with my new recipes. This cake is one of the most famous recipe for Christmas & New year special in India. Celebrate this Holiday Season with my tasty & light tutti frutti cake recipe. For every New year my dad used to buy it & this cake is one of my favorite. It is light to eat. Hope you guys enjoy it.

Here is one more thing to introduce my brand new Kitchen-Aid stand mixer gifted by my lovable husband for our second anniversary.  Am so happy this is my first recipe that I used my stand mixer. It pretty done well…ha ha

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Ingredients:

Unsalted butter, room temperature – 1/2 cup or 1 stick

Granulated white sugar – 1/2 cup

Eggs, room temperature – 3 large

Pure vanilla extract – 1/2 tsp

Tutti frutti – 1 cup

All-purpose flour – 2 cups

Baking powder – 1 tsp

Salt – 1/4 tsp

Zest of one small lemon (outer skin)

Milk (whole or reduced fat) – 1/4 cup

Method:

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  • Preheat oven to 350 degrees F, with the oven rack in the center of the oven.
  • Grease with butter, or spray with a nonstick vegetable spray, a 8.5 inch loaf pan.
  • In a separate bowl, whisk together the flour, baking powder, salt, and lemon zest.
  • In the bowl of your electric stand mixer or with a hand mixer, beat the butter and sugar until light and fluffy.
  • Now add the eggs, one at a time, beating well after each addition.
  • Scrape down the sides of the bowl as needed.
  • Add the vanilla extracts.
  • Beat in half the flour mixture just until incorporated.
  • Add the tutti frutti and beat until incorporated.
  • Then beat in the milk and then the remaining flour mixture.
  • Scrape the batter into the prepared pan.
  • Bake for about 60 -70 minutes or until a toothpick inserted into the center comes out clean. 
  • Remove from oven and let it cool on a wire rack for about 20 – 30 minutes.
  • Serve with a scoop of ice cream and enjoy it.

Hints:

  • While adding eggs the mixture looks scramble, but don’t worry after adding flour everything comes together.
  • If you find the cake is browning too much, cover with a piece of aluminum foil.

Basics Chocolate Brownies / Easy & Simple Brownies !!


A chocolate brownie is America’s favorite baked treats. It is a flat, baked square or bars. The brownie is a cross between a cake and a cookie in texture. Brownies come in a variety of forms and they are either fudgy or cakey, depending on their density. It may also include nuts, frosting, whipped cream, chocolate chips etc.,

I baked my brownie for a minute longer, because I don’t want the gooey texture like the usual one. Brownies can be stored in a airtight container for a week at room temperature.

Bon Appetite !!
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Ingredients:

All-purpose flour – 3/4 cup 

Eggs- 3 large

Semisweet or bittersweet chocolate chopped – 5 ounces 

Unsalted butter – 1/2 cup (1 stick)  

Instant coffee powder – 2 tsp

Cocoa powder – 2 tablespoons  

Granulated white sugar – 1 cup 

Vanilla extract – 1 teaspoon 

Salt – 1/4 teaspoon

Semi-sweet chocolate chips(optional) – 3/4 cup  

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Method:

Step 1:

  • Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. 
  • Butter (or spray with a nonstick cooking spray) an 9 inch (22.9 cm) square pan, and line the bottom of the pan with parchment or wax paper.

Step 2:

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  • Melt the chocolate bar, chocolate chips and butter in a bowl placed over a saucepan of simmering water.
  • Remove from heat and cool it.
  • In a separate bowl sift the flour, coco powder, sugar & salt for at least 3 times.
  • Now, add the eggs, one at a time, beating well after each addition.
  • Add the vanilla extract & mix it well.
  • Finally, add the flour cocoa mixture, chocolate chips & mix it thoroughly .

Step 3:

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  • Pour the chocolatey batter into the prepared pan and bake for about 25-30 minutes or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it.
  • Remove it from oven and let cool on a wire rack. 
  • Serve & enjoy it in room temperature.

Mango Ice Cream / Easy & Simple Mango Ice Cream / Homemade Mango Ice Cream Mango Ice Cream Without Maker !!


Last month me & my hubby went to Chicago for a weekend break, there we had our lunch in an Indian restaurant, had a best food in that buffet. Finally for dessert, we had a mango ice cream, it was an amazing I never had like this before, my hubby also liked it very much, on that day it was the top of the menu. After returning back to home, I searched for this recipe & successfully made it. My husband loved it and I am so happy to share this recipe. Try this recipe in home & enjoy with your family & friends.

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Ingredients:
Mango puree – 1 cup (240 ml)
Half & half milk – 1 cup
Heavy cream – 1 cup
Milk powder – 1 cup
Vanilla extract – 1 tsp
Honey – ¼ cup
Sugar – ¼ cup
Salt – a pinch

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Method:

  • Whisk the heavy cream, by adding ¼ cup sugar gradually, until stiff peak.
  • Add mango puree, milk, milk powder, vanilla extract to the blender & blend it.
  • Mix the blended mixture to the whip cream slowly by using spatula.
  • Pour the mixture to the loaf pan (or air tight container) & cover it with plastic wrap.
  • Press the plastic wrap gently towards to the mixture.
  • Refrigerate the mixture for 2 – 3 hours, add to the blender & blend it once again.
  • After that pour the mixture to the same container & do the same procedure by covering it.
  • Now freeze this mixture for 5 – 7 hours or until overnight.
  • Serve chill & enjoy it with fresh fruits…

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Hints:

  • Blend the ripen fresh mango for puree or also can add frozen mango or tinned.
  • Whipping the heavy cream is optional, also can add to the blender, blend & freeze it.
  • Always use air tight container, this helps to avoids ice crystals.
  • Before whipping, make sure the & whisk / hand mixer must be chilled. Refrigerate the bowl & whisk for 5-8 minutes.

Chocolate Cake Tiramisu – Only for Two !!!


Here is the delicious “Chocolate Tiramisu Cake”, this the recipe only for two members. I used mini spring pan, it helps to remove the tiramisu perfectly. Substitute any other cream cheese or ricotta, instead of mascarpone cheese. Serve it with fruits & enjoy !!

Bon Appetite !!

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Ingredients:

Granulated sugar – 1/8 cup + 1 tbsp (as per sweetness)

Mascarpone Cheese, soften (room temperature) – 4 oz

Heavy whip cream – 100 ml

Egg yolks, large (room temperature) – 1 nos.

Brewed Espresso or any strong coffee – 1 cup

Savoiardi / Ladies fingers biscuit – 4-5 nos.

Vanilla extract – 1 tsp

Cocoa powder – 1 tbsp + for dusting

Any dark chocolate bar for garnishing

Method:

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Step:1

In a saucepan, bring water to boil, then reduce heat to simmer.

Keep a mixing bowl that will fit over the top of the pan, but the pan should not sink all the way.

Add the separated egg yolks (room temperature) in a mixing bowl, add 1/8 cup sugar & whisk until yolks turned to pale yellow in color.

Cook over simmering heat, and use the rubber spatula to scrap the bowl.

Cover the mixture with plastic wrap & refrigerate until cool.

Step 2:

In a mixing bowl, combine whipping cream, vanilla extract & remaining tablespoon sugar and whip until not quite stiff (over stiffing lead to butter) using hand mixer.

Add the soften room temperature mascarpone cheese, to the chilled egg yolk mixture & mix it using hand mixture on low speed or fold it with spatula.

Fold the whipped cream mixture to the cheese & egg yolk mixture by using spatula.

Sieve the coco powder to the mixture & fold it slowly with spatula.

Cover it with the plastic wrap & refrigerate for 1 to 2 hours.

Step 3:

Keep the brewed espresso in a separate bowl.

Now arrange the ladies finger in single layer in the mini spring pan , by dipping in espresso mixture.

Spread half the mascarpone / cream / Zabaglion mixture over the ladyfingers. Dust some cocoa powder on top of the cheese filling.

Repeat with remaining cookies and cream mixture.

Cover and chill it for 6 hours or overnight in refrigrator.

Sprinkle with grated dark chocolate just before serving & enjoy !!!

Hints:

Instead of coca powder, temper the ¼ cup of dark chocolate while cooking the egg yolk.

To enrich the chocolate flavor add a ½ tsp of instant coffee powder / brewed in egg yolk mixture.

For vegan version, avoid egg & follow the remaining procedure.

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Gulab Jamun – Using Milk Powder !!


Gulab jamun is the cheese-base traditional dessert in Indian Cuisine. It is always special dish for diwali feast in my home. To make the things easier, one can buy commercially available instant gulab jamun mix (available in Asian market). In scratch, jamuns will prepare by using sweetless khoya / khova. I never made jamuns before, this is my first attempts using milk / mava powder. It is really easy & simple dessert recipe. Garnish the jamuns with almonds & pistachio.

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Ingredients

Milk powder – 1 cup

Maida / All purpose flour – ¼ cup

Baking powder – ½ tsp

unsalted butter- 1 tbsp (optional)

Water – ¼ cup (as required for dough)

Salt – ¼ tsp

Sugar – 1 cup

Water – 1 ½ cup

cardamom powder – 1 tsp

Rose water essence – 1 tsp

Oil for deep frying

Making Dough & Dumblings:

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Sugar Syrup:

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Frying & Soaking:

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Method:

  • In a small bowl, add milk powder, maida, salt, butter, baking powder & knead soft dough.
  • Make small balls from dough (don’t press too much).
  • Add sugar, essence and cardamom in water and boil till it become ½ thread sugar syrup.
  • Heat oil in a pan on low flame.
  • Fry each ball in it, till it becomes brown in color.
  • Now soak the fried Gulab Jamun in sugar syrup & cook for 3-5 minutes on very low flame.
  • Switch off the flame, cover it & keep it for at least for 60 minutes or more than 2 hours.
  • Serve it chil & enjoy topping with ice cream !!.

Hints:

  • Rest the dough for at least 10 minutes.
  • Always don’t over crowd, while frying.
  • While frying, always keep the flame on medium low.
  • Add water slowly as required for dough.

Mini Cheesecake / Cup Cheesecake / Holiday Cheesecake Recipe!!!!


Cheesecake is a sweet dish consisting of two or more layers. The main, or thickest layer, consists of a mixture of soft, fresh cheese, eggs, and sugar; the bottom layer is often a crust or base made from crushed cookies, graham crackers, pastry, or sponge cake. It may be baked or unbaked. It is usually sweetened with sugar and may be flavored or topped with fruit, whipped cream, nuts, fruit sauce, and/or chocolate syrup. It can be prepared in many flavors, such as; strawberry, pumpkin, key lime, chestnut, or toffee.

Cheesecake is usually served as a dessert. (http://en.wikipedia.org/wiki/Cheesecake)

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Ingredients:

Crust base:

Stauffer’s Lemon Snaps biscuit – 5 nos (crushed into fine crumbs)
Melted salted butter – 1 tbsp

Cheese filling:

Philadelphia 1/3 less fat cream cheese – 4 oz (113 gms)
Granulated white sugar – ¼ cup
Lemon juice – 2 tsp
Lemon zest – 1tsp
Pure vanilla extract – 1tsp
Cornstarch / Cornflour – ¼ tsp
Egg – 1 Large

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Method:

Step:1

  • In a bowl, add biscuit crumbs, melted butter and mixed it thoroughly.
  • Divide the mixture between cupcake molds lined with liners.
  • Now press down firmly to make crust, cover it with plastic wrap and refrigerate it for 15 minutes.

Step:2

  • In a separate bowl add cream cheese and make softened it using spatula.
  • Now add sugar, cornstarch / Cornflour (*cornstarch is added to prevent cracking on top), pure vanilla extract, lemon zest, lemon juice, egg and beat until creamy by using hand beater. There should not be any lumps.
  • Divide cream cheese mixture between the molds. Fill almost to the top.
  • Tap the baking pan, to get rid of the air bubbles.

Step:3

  • Bake in the oven preheated to 355 degrees F (180C) for about 20 minutes or until slightly risen.
  • Now transfer to a wire rack and let completely cool in the pan.
  • Refrigerate for at least 2 hours / overnight before serving.
  • Serve and enjoy it with whipping cream / jam / sauces / fresh fruits.

Hints:

  • Graham crackers / Digestive biscuit also can use for the crust.
  • Sometimes, it might be cracks when you bake. But after resting in refrigerator, the surface will be sunken a little and look smooth.