Broccoli Spinach Soup

Neha loves almost all kind of soups and when we had some extra broccoli and spinach at home, we both decided to try this soup. Hubby isn’t too fond of such creamy soups and he prefers clear soup any day. But I think he had it probably just to please me 🙂 It’s nice and a soothing soup. Perfect with a slice of freshly baked home bread. Plus it is fully loaded with nutrients and iron.

Ingredients:

  • Broccoli a small one
  • Spinach 10-12 leaves
  • Garlic 1-2 cloves
  • Salt to taste
  • Chilli flakes to taste
  • Pepper powder as required
  • Cream 1-2 tbsp

Method:

  • Clean and wash the broccoli and spinach leaves well. Blanch it in boiling water for 4-5 minutes and then put it in cold water.
  • Puree these along with the garlic cloves into a smooth paste.
  • Simmer the puree on low flame for 3-4 minutes. Add half cup of water and adjust the consistency.
  • Add cream and switch off the flame.
  • Add salt, pepper and chilli flakes according to your taste and serve it warm.

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Bread Canapes

As I was searching the internet for various snack items for Neha’s birthday party, I came across these cheesy bread rings or bread canapes. They turned out to be super awesome and very delicious. You can vary the filling as per your imagination. Veg or nonveg both will go equally well. I have used bell peppers, corn and paneer. You may as well use mushroom, broccoli, spinach or any such vegetable. Non vegetarians mcan use minced meat filing. The cut out parts of the bread were baked at a low temperature and then powdered to make bread crumbs. I have used a combination of apf and wwf bread baked in my 13 by 4 by 4 inches Pullman loaf tin. I made 2 such loads for these canapes. This bread freeze well and can be used for a week without any issues.

Ingredients:

  • Bread slices 16
  • Butter as required
  • Paneer 200 gms
  • Green bell pepper 1
  • Red bell pepper 1
  • Yellow bell pepper 1
  • Corn kernels 1 pkt
  • Cheese as required
  • Onion 1
  • Coriander leaves 2-3 sprigs

Method:

  • Cut the bread into discs or desired diameter. I have cut around 3.5 inch diameter discs. I have used the lid of Nutella bottle to cut the disc.
  • Keep discs aside and cut and remove an inner disc of smaller diameter. I have used Dr. Oetkar’s mayonnaise dabba’s lid for this. The smaller discs were approximately 2 inches in diameter.
  • Keep the smaller disc aside and use the ring for the canapes.
  • Chop the onion and bell peppers finely. Grate the paneer and keep aside.
  • Heat oil in a pan and saute the onions till translucent.
  • Now add the bell peppers and corn kernels and cook on high for till done.
  • Season them with salt and chilli flakes.
  • Now add the grated paneer and mix well.
  • Garnish with finely chopped coriander leaves and allow it to cool.
  • Grate the cheese and keep it ready.
  • Now apply butter on the bigger discs and place the bread rings on them.
  • Now fill the inner cavity with the prepared filling and sprinkle the top with the grated cheese.
  • Place these on a baking tray lined with parchment paper.

  • Bake them in a preheated oven at 180 degree Celsius for 25-30 minutes or till the bread looks golden and the cheese melts.
  • Serve it hot with any chutney or dip of your choice.

Apf-wwf Pain de Mei

I already have a post on Pan de Mei in my blog which uses only apf and lots of butter. Just to make it a bit healthier, I have used some amount of whole wheat flour. The crux of using this Pullman loaf tin is that you will get a perfect brick like rectangular loaf only if you use the correct amount of flour and proper proofing time. For my daughter’s birthday party, I wanted to bake some bread canapes and hence I made 2 such loaves. The first one didn’t give me a sharp edged loaf, probably because the dough amount was slightly lesser. So in the next attempt I used slightly more amount of whole wheat flour and it came out perfect.

I have used a 240 ml cup.

Ingredients:

  • All purpose flour 400 gm
  • Whole wheat flour 250 gm
  • Salt to taste
  • Instant yeast 1.5 tsp
  • Milk powder 1/2 cup
  • Sugar 1 tbsp
  • Butter 50 gm
  • Milk 240 ml (1 cup)
  • Lukewarm water 220 ml plus/minus a tablespoon or so

Method:

  • Mix all the dry ingredients in a big mixing bowl.
  • Heat the milk and the butter till the milk is slightly warm.
  • Now add this milk into the dry ingredients and mix.
  • Pour the lukewarm warm little by little and knead into a smooth and soft dough.
  • Use more or less water depending on the absorption of water by the dough as each dough absorb water differently.
  • Knead for 10-12 minutes till the dough becomes soft, elastic and bouncy.
  • Place the dough in a well oiled bowl and cover the bowl with a moist towel and keep aside till the dough doubles in size.
  • Take your 13 by 4 by 4 inch Pullman loaf tin and grease it well on all sides as well as the inner surface of the lid.
  • Transfer the dough onto a clean surface and knock out the gases.
  • Roll the dough into a rectangle and fold it tight log and place it in the loaf tin.
  • Press on all sides and cover with the lid.
  • Wait till the dough reaches almost the rim of the tin.
  • Preheat the oven at 180 degree Celsius for 10 minutes.
  • Place the loaf tin in the oven and bake for 20-25 minutes with the lid closed.
  • Now remove the lid and bake for 10-15 minutes more. If the top browns too much, then cover the tip with a foil or the lid itself and bake.
  • Remove the loaf tin out of the oven and wait for 4-5 minutes.
  • Transfer the bread onto a cooling rack and cool it well for 2-3 hours.
  • Slice and serve it.

Notes:

  • The best part of this bread is that you can slice of very thin without crumbling.
  • The crumb has a nice texture and a buttery taste.
  • I could get 30 slices from the bread.
  • You can check my full apf pain de mei here.
  • I tried adding 400 gm apf and 200 gm wwf first, but then the dough didn’t rise till the brim and I didn’t get a flat brick like rectangular shaped loaf. So in my next attempt I used 250 gram of WWF and got the perfect rectangular bread.
  • Check the post of bread canapes which was made using this loaf.

Pineapple Upside Down Cake

Yesterday was my blog’s first anniversary. Yes time flies really fast. It was on March 31st 2017 that I had launched my blog with almost 100 recipes. Since then I have posted almost 200 more recipes and I am really humbled and honoured by the appreciation and encouragement that I have received from my viewers. So far my blog has witnessed more than 3 lakh and 19 thousand views and more than 83000 viewers. It’s really an amazing thing for a home maker like me. So just to celebrate the occasion, decided to bake a simple eggless pineapple upside down cake. And yes, it was really yummy and very tasty with a perfect blend of caramelized sugar and stewed pineapple slices. I was planning to use canned cherries too to enhance the look of the cake. I had just bought a new can of tinned cherries in the morning. But couldn’t open the tin due to some reason and hence decided to omit the cherries at the last moment. I am sure the cake would have looked more pretty and visually appealing with the red cherries. Nevertheless this cake was perfect moist, soft and flavourful. So here goes the recipe.

I have used my usual 240 ml cup.

Ingredients:

  • All purpose flour 180 gm
  • Salt a pinch
  • Baking powder 3/4 tsp
  • Baking soda 1/4 tsp
  • Powdered sugar 120 gm
  • Pineapple essence 1/2 tsp
  • Milk 1/2 cup
  • Thick curd 1/4 cup
  • Pineapple syrup/juice 2 tbsp
  • Oil 100 ml
  • Light brown sugar 2-3 tbsp
  • Melted butter 2-3 tbsp
  • Pineapple slices 5
  • Canned cherries as required (optional)

Method:

  • Preheat the oven at 160 degree Celsius for 10 minutes.
  • Melt butter and spread in an 8 inch round cake tin.
  • Sprinkle some sugar on the melted butter.
  • Arrange either fresh or canned pineapple slices over the butter sugar mixture in any pattern of your choice.
  • You can fill the gaps with canned cherries for a more beautiful look. I was not able to open my new tin of cherries and hence opted to miss the cherries at the last moment.
  • Sieve the flour, salt and rising agents for 3-4 times.
  • Mix the oil, milk, curd, pineapple syrup and sugar well.
  • Add the pineapple essence to it.
  • Slowly pour the wet mixture into the dry ingredients and fold using a whisk or spatula. Do not mix hard. Do it gently till there are no visible dry flour parts.
  • Slowly pour the batter into the prepared cake tin and tap.it gently to remove air bubbles if any.
  • Bake for 35-40 minutes or till a toothpick inserted into the centre comes out clean.
  • Each oven behaves differently, so adjust the timings and temperature accordingly. I baked at 160 degree Celsius for 40 minutes.
  • Remove the cake tin from the oven and allow it to cool for 5-8 minutes.

  • Gently unmould the cake onto a serving plate and allow it to cool for 10 more minutes.
  • Cut and serve it warm.

  • This is a nice moist and crumbly cake. It tastes better the next day when the entire flavour of pineapple is fully soaked by the cake. The caramelized pineapple tastes yum. If you like your cakes very sweet, you can increase the amount of brown sugar as well as powdered sugar.

Wheat Oats Horlicks Cookies

I don’t think this post requires much introduction. I already have a post on Horlicks cookies made with all purpose flour. But this time, I tried these cookies with whole wheat flour and oats to make it more healthier.

Ingredients:

  • Wheat flour 100 gm
  • Oats 50 gm
  • Horlicks 4 tbsp
  • Salt a pinch
  • Baking powder a pinch
  • Baking soda a pinch
  • Brown sugar 50 gm
  • Butterscotch essence 1/2 tsp
  • Butter 60 gm
  • Milk 1-2 tbsp

Method:

  • Preheat the oven at 160 degree Celsius for 10 minutes.
  • Line a baking tray with parchment paper and keep it ready.
  • Mix the flour, oats, horlicks, salt, baking powder and baking soda.
  • Cream the butter and sugar till it’s soft and fluffy.
  • Add the butterscotch essence and mix.
  • Add the dry ingredients into the butter mixture and mix.
  • Add milk little by little and mix to form a dough. Do not knead hard.
  • If the dough looks very soft, refrigerate it for few minutes so that you can shape them well.
  • Make small balls and arrange them on the parchment paper.
  • Bake for 12-15 minutes or till it looks golden.
  • Remove the tray from the oven and allow the cookies to cool in the tray for 3-4 minutes.
  • Transfer onto a cooling rack and cool well.
  • Store in airtight containers and enjoy them with a cup of tea/coffee.

Vanilla Mini Cuppies

Most of the time I bake cakes and cookies only when I have to visit someone or when someone is visiting me. Rarely I bake sweet stuffs for my family, mainly because hubby is not fond of cakes and Neha is quite health conscious for her age 🙂 But she loves these vanilla cupcakes and have been requesting me to bake it for her since few days. So here I am with these cute looking mini cupcakes. Extremely happy with the taste and texture. Perfect crack free and evenly domed cuppies.

I have used a 240 ml cup.

Ingredients:

  • All purpose flour 100 gm
  • Salt a pinch
  • Sugar 50-60 gm
  • Baking soda 1/4 tsp
  • Baking powder 1/2 tsp
  • Vanilla extract 1/2 tsp
  • Melted butter 3 tbsp
  • Curd 1/4 cup
  • Milk 1/2 cup
  • Vinegar 2 tsp

Method:

  • Preheat the oven at 160 degree Celsius for 10 minutes.
  • Sieve the flour, salt and rising agents 3-4 times.
  • Line a mini cupcake mould with paper liners or grease the mould with some butter.
  • Mix the curd, sugar, milk, vinegar and melted butter till you get a homogeneous mixture.
  • Add the vanilla extract and mix.
  • Pour the liquid mixture into the sieved dry ingredients and fold it gently using a spatula or a whisk. Do not overmix.
  • Pour the mixture into the cupcake cavities and tap the tray gently 3-4 times to remove the air bubbles.
  • Bake for 18-20 minutes or till a toothpick inserted into the centre comes out clean.
  • Remove the tray from the oven and allow it to cool for 2-3 minutes.
  • Transfer the cupcakes onto a wire rack and allow them to cool.
  • Enjoy these yummy cutie cuppies.

Notes:

  • Each oven behaves differently, so keep an eye after 15 minutes or adjust the oven temperature accordingly.
  • Use a good quality vanilla extract for a better flavour.
  • You can replace the butter with oil, but I feel that butter gives a better flavour and taste to these cupcakes.
  • You will get around 8-9 normal sized cupcakes with this measurement.
  • As always I use very less sugar in my cakes, if you prefer more sweet, you can increase the amount of sugar by a tablespoon or two.
  • You can add nuts or tooti frooti or chocochips or cranberries for an additional flavour.
  • Use fresh and thick curd which is not very sour and make sure it’s not watery. If it’s too watery remove the water by straining.

Chewy Banana Cookies

You can’t always make banana muffins with over ripe bananas, right? Last week I made whole wheat banana muffins and so this week decided to make some healthy cookies with them. I already have a post of banana cookies in my blog. Though these are not crisp or crunchy unlike other cookies, it tastes yum and I hope it will last for few more days than muffins.

Ingredients:

  • Whole wheat flour 100 gm
  • Oats 50 gm
  • Salt a pinch
  • Brown sugar 2 tbsp
  • Baking powder 1/4 tsp
  • Baking soda a pinch
  • Butter 1 tbsp
  • Ripe bananas 2 big
  • Vanilla extract 1/2 tsp
  • Almond 8-10
  • Soaked dry fruits 2 tbsp
  • Dessicated coconut 2-3 tbsp

Method:

  • Mash the bananas with a fork.
  • Add the sugar and butter to it and whisk well.
  • Mix the flour, oats, salt and the rising agents.
  • Fold it into the banana mixture.
  • Add the soaked fruits and chopped almonds and mix gently. You will get a sticky and shaggy dough.
  • Either refrigerate the dough for few minutes so that it can be shaped easily or continue with the dough.
  • Preheat the oven at 160-170 degree Celsius for atleast 10 minutes.
  • Line a baking tray with parchment paper and keep it ready.
  • Scoop a tablespoon of the dough onto the parchment paper. Leave a gap of 1 inch and scoop out the remaining dough.
  • Bake for 20-25 minutes or till the top looks golden.
  • These will be chewy cookies and not the crisp ones. The sides and edges will be slightly crispy with a chewy interior.
  • Enjoy these healthy cookies with your morning or evening tea or coffee.

Notes:

  • Soaked fruits and dessicated coconut are optional. You can add cranberries or raisins or sultanas or black currants.
  • You can omit the vanilla extract and add all spice powder or simply cardamom or cinnamon powder.