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.

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.

Basic Vanilla Cup Cake / Easy & Simple Vanilla Cup Cake !!


  Classic vanilla cup cake is one of the easiest recipe. At first when I came to US, cupcake is the pilot recipe I baked in oven. I am so scared to use oven, so I couldn’t make it perfect cupcake but it was good my husband loved it & encouraged me. He is my best critic & support.

Simple tips for making perfect cupcake is the ingredients like butter, egg, yogurt / sore cream must be in room temperature. The cake batter must be not too thick or thin. If the batter get too thick don’t worry just add a little milk or water to get right consistency.

So here is the gorgeous vanilla cupcake with yogurt frosting & honey drizzled on top !!

Bon Appetite !!

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Ingredients:

All purpose flour – 1 1/2 cups (195 grams)

Granulated white sugar – 1 cup (200 grams)

Baking powder – 1 1/2 tsp

Unsalted butter – 1/2 cup (113 grams) at room temperature

Eggs – 2 large

Pure vanilla extract – 1 1/2 tsp

Sour cream / plain fresh yogurt – 1/2 cup (120 ml) room temperature

Salt – 1/4 tsp

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Method:

  • Preheat oven to 375 degrees F (190 degrees C). Line cupcake pan with paper liners.

  • Sift the flour, salt and baking powder together in a bowl.

  • In another bowl, beat the butter and sugar with an electric mixer until light and fluffy.

  • Now add the eggs one by one and beat until incorporated.

  • Mix the vanilla extract, yogurt and beat for 2 minutes.

  • Now add the flour mixer (dry ingredients) to the egg mixer (in 3 addition) and gently fold by using spatula or wire whisk.

  • Beat until just combined; do not over mix.

  • Now pour ¾ of the batter on prepared cupcake liners.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 – 20 minutes.

  • Now transfer to a wire rack and let completely cool in the pan.

  • Serve and enjoy it!!!

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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.

Korean Style Mushroom Egg Fried rice / Stir Fried rice !!


Today’s recipe is simple mushroom egg fried rice and prefect meal/ lunch for the winter. Vegetables can be added as per wishes & for vegans avoid the egg. Leftover rice & chicken were best ingredients to make a exquisite fried rice.

Also check : Chinese Egg & Vegetable Fried Rice ; Mushroom & Capsicum Fried Rice ; Spinach, broccoli & Mushroom Stir Fried Rice.

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Ingredients:

Egg – 2 nos. (room temperature)

Mushrooms – 2 cups (chopped )

Green capsicum – 1 no.

Carrot – 1 cup (julienne / cut lengthwise)

Onion – 1 (finely chopped)

Olive oil – 3 tsp

Garlic – 2 cloves (chopped)

Ginger – small pieces (chopped)

Steamed Jasmine Rice – 1 cups

Soy sauce (low sodium) – 2 tsp

Roasted Sesame oil – 1 tsp

Rice vinegar – 2 tsp (optional)

Red Chili flakes – as per taste / spice

Spring onions – finely chopped

Salt to taste

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Method:

  • Season the rice with rice vinegar, sesame oil,1/4 tsp salt & keep it aside.
  • Heat the oil on the big pan, first fry the eggs with a pinch of salt, remove from pan & keep aside.
  • In the same pan, add chopped onions, garlic, ginger and saute it for 2 minutes.
  • After that add carrot and saute it for 3 minutes.
  • Now add the mushroom, capsicum & cook it for another 4 minutes.
  • Once the vegetables cooked, mix the egg, add the seasoned rice, soy sauce, red chili flakes, salt to taste and stir it for 2 – 5 minutes.
  • Garnish with chopped spring onions.
  • Serve hot and enjoy it! with sauces !!

Angel Food Cake From Scratch / Homemade Angel Cake / Birthday Special Cake / Easy Angel Cake with Step – By – Step!!


Today’s is one of my favorite recipe Angel Food Cake, so name itself describes its nature.

 An Angel Food Cake, or Angel Cake, it has a sweet golden brown crust with a soft and spongy snowy white inside. This cake is made with egg whites, sugar, vanilla and almond extracts, and flour. It can be eaten plain with just a dusting of powdered sugar (confectioners of icing) , or served with fresh fruit, sore cream and softly whipped cream.

I chose to bake this for my special occasion on my birthday (17 th Aug). hmm !!!! yep I bring this (baked) angel from the heaven. 

Making a light and airy angel food cake from scratch, here I have gave you the step-by-step method. It is really simple to make in home, instead of store brought. 

This is my second attempt making an angel food cake and it turned out so well!  

Yummy, low fat and delicious! 

“A properly baked angel food cake will leave its golden crust in the pan,” says Flo Braker.

Also refer; Angel food cake

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Ingredients:

Granulated sugar – 1½ cup (divide into 3/4 cups)

All-purpose flour / maida – 1 cup

Egg whites – 12 nos. large

Cream of tartar – 1 tsp

Lime juice – 1 1/2 tsp

Vanilla extract – 1 1/2 tsp

Almond extract – 1 1/2 tsp

Salt – ¼ tsp

Garnish:

 Strawberries

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Method:

  • Preheat the oven to 325 degrees F.
  • Mix 3/4 cup of granulated sugar with the flour and sift the mixture for 3 times and set aside in a small bowl.
  • Separate the egg whites without any trace of the yolk.
  • Beat the egg whites in the bowl of a hand mixer at low speed until just broken up and beginning to froth.
  • Add the cream of tartar and salt and beat at medium speed until the whites form very soft.
  • With the mixer still at medium speed, beat in the remaining ¾ cup sugar, 1 tablespoon at a time, until all the sugar is added and the whites are shiny and form soft peaks.
  • Now add the flour & sugar mixture, 3 tablespoons at a time & gently fold it using a rubber spatula until incorporated.
  • Pour the batter into the un greased 9.5 inch bundt pan.
  • Smooth the top with the spatula, and give the pan a couple of raps on the counter to release any air bubbles.
  • Bake until the cake is golden brown and the top springs back when pressed firmly, 50 to 60 minutes.
  • Invert the pan onto the neck of a bottle or funnel. Let the cake cool completely, 2 to 3 hours.
  • To un mold, run a knife around the edges of the pan, being careful not to separate the golden crust from the cake.
  • Slide the cake out of the pan and cut the same way around the removable bottom to release.
  • Place the cake, bottom-side up, on a platter.
  • Cut slices by sawing gently with a large, serrated knife.
  • Serve & enjoy it with fresh fruits..

Hints & Tips:

  • Sifting helps to aerate and lighten the flour.
  • Separate the eggs when it is cold, otherwise the yolk breaks easily.
  • Egg whites must be at room temperature before beating. This helps to be more relaxed and fluff up easily (20 – 30 minutes ).
  • Beat in a very clean bowl without any of grease or oil. Fat keeps the whites from getting as fluffy.
  • Egg white mixture should be in the floating meringue stage (not to be stiffen). If u over beaten, it cause the egg whites to deflate.
  • Do not grease the angel food cake pan. Try to use “tube” pan with a removable bottom for the best result.
  • In the case of an angel food cake, it will not rise as well without the extra sugar. Cutting down the sugar may make a denser cake.
  • In order to check the cake – using toothpick, poke in the middle of the cake, It should come out clean.
  • Garnish with any type of fruits like berries, citrus fruits etc., / whipping cream / sour cream.
  • Surprisingly, those who are weight conscious, this is the dessert with full of protein and low calories !! Per serving 28g – 72 calories; 1.6g of proteins.

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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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