Lemon Twist

In this hot n humid summer, nothing like a citrus punch from soft and sweet dessert ...i tried several things out of the wonder lemon , the newest is this lemon twist, is actually a fruit cake kind of texture but with lemon flavor and sweetness of bun too. It turned out to be so good and pleasurable.

Ingredients:

-Self raising flour 2 cups
-Butter 90 gms
-Egg 1
-Castor sugar 4 tbsp
-Glaced cherries 1/2 cup
-Sultanas 1/4 cup
-Lemon Zest 2 tsps
-Milk as required to make a dough

Method:

Sift flour and mix all the ingredients to form a soft pillable dough. Divide into 3 portions. Make rolls of each portion, about 14 cm long,  and combine them to make a spiral. Press ends to make it completely round. Bake in preheated moderate oven for about 15-20minutes.

Lemon Glace:

-Lemon zest 1 tsp
-Sugar 3 tbsps
-Water 2 tbsps

Combine all on low flame and and make thick syrup. Pour on hot lemon twist. Dust with extra icing sugar if you like and serve !

Coconut Balls

Follow this recipe for a super tasty munchy delight for anytime snack or little get togethers full of light moments and if you are a coconut lover, it will offer you more than just small balls packed with taste!

-1 large piece of plave vanilla butter cake
-3-4 sweet bisuits ( preferrably with coconut flavors )
-Dessicated coconut 1 cup
-Melted dark chocolate for coating

Method:

Grind the butter cake into crumbs. Mix in dessicated coconut and biscuits. Combine well together. You must get a firm dough texture out of it. Coat in melted dark chocolate and dust with some extra coconut flakes!

I am sure you are fantasizing about it :) try...

Lemon Bars

 

 

Ingredients

For Base:

• 1 cup butter, softened
• 1 cup white sugar
• 1 1/2 cups all-purpose flour

Lemon Mix:

• 3 eggs
• 1 cup castor sugar
• 1/4 cup all-purpose flour
• Juice of 2 lemons

Method:

Preheat oven to 350 degrees F (175 degrees C).

1. In a medium bowl, blend together softened butter, flour and sugar. Press into the bottom of an ungreased 9x13 inch pan.
2. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining sugar and flour. Whisk in the eggs and lemon juice. Pour over the baked crust.
3. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. After they have cooled, cut into uniform 2 inch squares.

Super Light Fruit Muffins

yeah! i got it... today i tried these super light super miost muffins like i always wanted out of minimum and simpler ingredients and without using rich gallops of butter! I had been through several different proportions for this result, but never got so perfect! I altered it with several fruits and mix fruits too and the moistness and suppleness took over every variety. So glad to share this with you.

You Need:

-White flour 2 1/2 cups 
-White sugar 1 cup 
-Brown sugar 1/4 cup
-Eggs 2
-Baking powder 1 1/2 teaspoon
-Soda 1/2 teaspoon
-Water 1/4 cup
-Vanilla essence 2 teaspoons
-Mixed glaced fruits 1/2 cup
-Salt a pinch
-Oil 3/4 cup

Method:

Beat eggs and sugar very well until eggs turns fluffly and soft. Gradually pour oil while keep beating. This is a very important step as the softness hidden in this step. Add vanilla essence and salt and beat for a minute.
Sift dry ingredients twice and fold glaced fruits in little of the flour. Fold into the egg mixture nicely with light hand. Pour into the muffins mould and bake for 10-15 minutes. You will notice the cracks on it which is a sign of perfection :)

enjoy...

Sand Cake

Today we had a rainy everning here and the romantic weather craved for something light and sweet along with coffee. I immediately decided to bake this smooth sand cake. As its name calls, its texture is slightly on the grainy and puffy side in comparision to the normal butter cakes we have. That is why its delight is also different and lovely.

I took..

200 gms self-raising flour

3 eggs

Vanilla essence 1 teaspoon

1 tablespoon cornflour

1 cup caster sugar

1/2 cup milk

150 gms butter

Method:

Preheat oven at 180 degrees Celcius.

Beat butter with sugar until nice and smooth texture. Beat in eggs one by one. Add vanilla essence and beat nicely.

Sift dry ingredients together and fold into the butter and egg mixture. Fold in milk gradually.

Pour into the prepapred pan and bake for about 30-35 minutes.

White Choc-chip Cupcakes

When talking about cupcakes, my heart lights up with delight! my little 3 year old niece adore them so much and i had to be different with them to keep his tastbuds interested in enjoying and delighting:) today i made these soft moist and delectably sweet llittle cupcakes for my darling..

you need:

Flour 1 1/2 cups
Baking powder 3 teaspoons
Coco powder 1/2 cup
Castor sugar 1 cup
Brown sugar 1/4 cup
Butter 100 gms
White choc-chips 1 cup
Eggs 2
Salt 1/4 teaspoon
Honey 1 teaspoon
Milk 1/2 cup
Vanilla essence 1 tsp

Steps:

Beat butter and sugar together until light and fluffy. Add eggs one by one and beat wee for about 3 minutes. Add salt and vanilla essence and beat again for a minute.

Coat white chocolate chips in little flour and keep aside. Sift dry ingredients together and mix in the egg mixture by folding lightly with a wooden spoon. Add coated chocolate chips and fold in milk gradually and finally a teaspoon of honey.

Pour in cupcakes moulds and bake for about 10-15 minutes.

Awesome, moist, delicious cupcakes are ready and can be enjoyed on their own!
 

Strawberry Souffle

Yesterday iwas thinking to make something juicy, soft, sweet and beautiful, enticingly delicious dessert as it was my family gathering and i have asked to bake something like that! and without a second thought i came to this dish. I have tried several souffles so far, and this one was far better than the previous ones and turned out to be closer to that i like, a long way to go ....

You need..

5 egg whites

2 cups strawberries, hulled

1 cup castor sugar

1 tablespoon cornflour

1 teaspoon lemon/orange zest

Souffle moulds, oiled

Method:

First, roughly puree the strawberries with sugar and cornstarch. Leave half the sugar to best with egg whites. Then transfer to a small saucepan. Stir over medium heat until mixture boils and thickens.

Whisk in lemon/orange zest. Cool completely before using.

In a large bowl, beat the egg whites until soft peaks form. Add remaining  sugar and beat until stiff but not dry. Fold puree into whites in 3 additions.Transfer to prepared dish. Bake until souffle is puffed and golden, about 25 minutes. Serve immediatel with some extra whipped cream or syrup and strawberrys on top if you like.