"Sri Lankan" Lime Pie ;)

I've started subscribing to all things food recently, be it bite-sized (pun intended) recipe how-to videos on FB and foodie channels on Instagram and on and on. This makes me super hangry most of the time BUT also inspires me to get into the kitchen to try my hand at a few of them. One such recipe is the "Key Lime Pie"; made originally using key limes (Floridian) and pastry for the base. I picked an easier recipe which called for;

a) Graham cracker crust - crackers were easier to find/ prepare than pastry, and I was stuck for time... boo!
b) I used Sri Lankan lime which gave a really nice tartness to the pie as a whole. No lemon either :( Darn you Keells.

The important part of baking in general is getting all the stuff ready and to be at hand; makes life MUCH easier. (Laptop with loaded recipe :D). Pictured below is the Munchee version of digestive biscuits, quite sweet but very economical. I adjusted the sugar because of this.

The base is just the Munchee graham cracker with unsalted butter, sugar and salt. It disintegrates really easily and doesn't need any fancy food processes as such. I also added some flaked coconut for added flavour. 

Base patted down and baked to perfection below! The coconut gave it a yummylicious smell once baked too. *thumb up*

Separating the egg yolks "Masterchef style" (with a judgey judge watching my every move... eeks!)

I can has whatever you're making?

Whip up condensed milk, egg yolks and lime juice and add on top of the baked crust. The lime juice thickens up the yolks and milk into a pudding texture naturally, which was a real surprise to me :D SCI-E-NCE! (I made a smaller dish of the pie as a sample for myself...nom!)

Apparently the original pie was eaten without any baking but modern recipes call for 20min or so of baking since eating uncooked eggs may not be the healthiest thing to do these days.

And, TA-DA! Pretty easy huh? It came out exactly like the stuff you get in coffee shops. I also made a passion fruit coulis (fancy talk for syrup) to go with it. I covered the pie with the foil top and wrapped in a bag before keeping it in the fridge for later. I read that it gets better with time since the flavours have time to mingle.

Full recipe over here.

Happy baking ya'll!

xo
Dee

BEST RED VELVET CUPCAKES!!! EVER!!!!

I was always intimidated by cream cheese frosting so I never got around to making anything which I could use it on... but then A super close friends birthday came along and I decided to try something special... (also because I had cream cheese at home :) )

So here's my recipe with a few tweaks (from lanka)



Best Red Velvet Cupcakes
This recipe for originally adapted from Hummingbird Bakery Cookbook, which is pretty neat… (however I stole it from the internet) J
This recipe makes one dozen cupcakes.  Double the recipe and you’ll have either two dozen cupcakes, or enough batter to make 2 9-inch layer cakes.  Which is quite awesome?

• 4 Tablespoons unsalted butter, at room temperature
• 3/4 cup sugar
• 1 egg
• 3 Tablespoons unsweetened cocoa powder ( I used motha cocoa powder)  
• 2  Tablespoons red food coloring (unless you want to buy wilton gel paste which is awesome, I used starbrand food colouring)
• 1/2 teaspoon vanilla extract
• 1/2 cup buttermilk OR 1 cup Yogurt
• 1 cup plus 2 Tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda OR 2 teaspoons of baking powder
• 1 1/2 teaspoons distilled white vinegar

Place a rack in the upper third of the oven and preheat oven to 350 degrees F.

In the bowl cream the butter and sugar until light and fluffy, about three minutes on a low speed. Turn mixer to high and add  the egg.  Scrape down the bowl and beat until well incorporated.

In a separate bowl mix together cocoa, vanilla and red food coloring to make a thick paste.  Add to the batter, mixing thoroughly until completely combined.  You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

Turn mixer to low and slowly add half of the buttermilk.  Add half of the flour and salt and mix until combined.  Scrape the bowl and repeat the process with the remaining milk and flour.  Beat on high until smooth.

Turn mixer to low and add baking soda and white vinegar.  Turn to high and beat a few more minutes.
Spoon batter into a paper lined cupcake baking pan and bake at 350 F for 20-25 minutes or until a skewer inserted into the center cupcake comes out clean.

Let rest in the pan for 10 minutes, then place them of a cooling rack to cool completely before frosting.

Cream Cheese Frosting (My version of it)

The original recipe calls for ground cinnamon powder but since I'm not a big fan I used my own recipe.

double the recipe to frost a 2 layer 9-inch cake

• 1 3/4 cups confectioners sugar, sifted
• 3 Tablespoons butter, room temperature
• 2 ounces cream cheese, cold 
• dash of Milk 
• Pinch of salt

Beat the sugar and butter together in the bowl .  Mix on medium-slow speed until it comes together and is well mixed.
Add the cream cheese all at once and beat on medium to medium-high until incorporated.
Turn the mixer to medium-high and beat for 5 minutes, or until the frosting becomes light and fluffy.
Do not over-beat as the frosting can quickly become runny.

The Ombré Project!!!

So my friend is heavily pregnant, and her sister and I decided to throw a baby shower...

I've been wanting to try out this amazing cake that I keep seeing on blogs, the Ombré cake... What is Ombré you ask... well that was my question too... Basically, it is just a fancy name (french of course) for faded.... I made a pink Ombré cake, and I am proud as punch that it came out oh so awesome as it did....  After searching HIGH and low for a good/easy/practical recipe I came across Tummy Train This site is amazing and includes step by step pictures too!! (HURRAH!!!) Which the author got off  Le Cordon Bleu

The cake is super soft and moist.... and salted icing is amazing and the fact that the layers are sandwiched with jam makes it nicer to eat, not as sweet as it would be....

For the cake

1. 355 grams (about 2 3/4 cups) all-purpose flour*
2. 1 tablespoon baking powder
3. 1/2 teaspoon salt
4. 225 millilitres (less than 1 cup) milk
5. 2 teaspoons vanilla extract
6. 400 grams (about 1 3/4 cups) caster sugar
7. 225g (2 sticks) unsalted butter, softened
8. 4 medium eggs
9. Pink food colour
10. Strawberry Jam, to spread between layers

For the icing

1. 400 grams (about 3 1/2 cups) confectioner's sugar, sifted
2. 200 grams (about 2 sticks) salted butter, chopped into cubes and softened to room temperature
3. Extra table salt to taste
4. Sprinkles, to decorate (optional)

Instructions

1. Preheat oven to 350°F (180°C) and grease whatever 7 or 8-inch round cake tins you have. You may or may not line the base of your tins with baking paper, but make sure to properly grease and dust the tins (and paper, if using) with flour. Tap out the excess flour.

Make the cake

1. Combine flour, baking powder and salt in a medium bowl. Set aside.
2. In a measuring glass, mix milk and vanilla together until vanilla is fully incorporated.
3. Using electric mixer on low speed, beat sugar and butter in a large bowl until blended. Increase speed to high and beat for 2 mins or until pale and creamy.
4. Reduce speed to medium low. Add eggs one at a time, beating well after each addition.
5. Add a third of the flour mixture into the bowl, alternating with half the milk mixture. Add half of the flour mixture again, then pour in the last of the milk mixture. Scrape the bowl before adding the last of the flour mixture, beating until smooth. Make sure to begin and end with the flour mixture.
6. Divide mixture evenly into 5 medium bowls. Leave one bowl of batter white, then very gradually add colouring to each bowl and gently fold it into the mixture, adding slightly more colouring as you do each bowl so that the 5 bowls give you a even gradient of colour.
7. Pour batter into prepared tins and bake each layer for about 15-20 minutes***, or until a toothpick inserted into the centre comes out clean and the outside is golden. The sides of the cake would have begun to pull away from the tin as well.
8. Cool cakes in the tin for 5 minutes and then turn out onto wire racks to cool completely.

Prepare the icing

1. In the bowl of an electric mixer, beat butter on high until smooth and fluffy. Reduce speed to medium-low to prevent the sugar from flying everywhere, and gradually add the confectioner's sugar until combined.
2. Increase speed to high and beat until icing is pale and fluffy, about 3 minutes or so. Gradually add any extra table salt to taste if needed.

Prepare cake for icing

1. Depending on the size and shape of the tray you use, you may want to trim the tops of your cake layers a bit to make sure they are level, but it's all right if you don't. Layer cakes with jam (or more icing), using a spatula to gently even out the filling. 
2. You may stack the cakes according to your preference, either from the dark colour up or starting from the light colour.

Quick Tips/ Things to remember

• Before you start >>> 1 stick of butter = 100g
• Remember to dust your cake trays with flour 
• Break egg in to a separate cup and then add to the batter. (to avoid any unwanted bits going in to the cake batter)

I cane bake one for you!!!

Just let me know!!

xoxo
 D

lazy sundays...

Lazy sundays bring Lazy moments. however  while at ammas lazily I might add I watched 5 ingredient fix The recipes are super easy to make... Yet as Claire Robinson went on convincing me that I HAD TO BAKE THIS MUFFIN, I was thinking BARF! I.HATE.BANANAS!!! BLEURGHHH!!! so what goes well with bananas >>> YAY CHOCOLATE!!! Everything chocolate is a WIN in my book!

Ingredients

• 4 ripe bananas
• 1/3 cup honey
• 1 stick unsalted butter
• 1 large egg
• 1 3/4 cups self-rising flour (incase you don't have this, use same quantity of flour + 1tsp baking powder + 1 tsp salt)
• Milk Chocolate - I used ritzbury chocolate and cut it up in to chunks
• 1 tsp vanilla 

Directions

Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with paper muffin liners.

Peel the bananas and add to a large bowl. Add the honey and mash the bananas with a fork until very liquefied but still a little lumpy.

Melt the butter in a small saucepan or skillet over medium heat. Cook, stirring occasionally, until the milk solids have turned a nutty golden brown.

To the brown butter, add about 1 cup of the mashed banana mixture and whisk to combine. Cook for a few more minutes until a darker golden color is achieved. Add to the remaining mashed banana mixture and whisk to combine, then whisk in the egg, add the chocolate and vanilla. Fold in the flour, in 2 batches, with a rubber spatula, until just combined; do not over mix. With an ice cream scoop, evenly divide the batter among the muffin tin cups.

Bake in the center of the oven until golden brown and the tops spring back when pressed, about 25 minutes. Cool for 5 minutes in the pan, then transfer the muffins to a rack to cool completely. Serve warm or at room temperature.

TADAAAA!!! the muffins are done!

 

 

What were you up to this weekend?

 

xoxo

D

nomnomnomnom the husband has already requested for it... which is a first because he's super health conscious and would die before munching away on something unhealthy/carby/sweet/ etc!

Pavlova you say?!

Hello world... :D 

Sorry we've both been quiet for the past few days... (MONTHS) its been a busy couple of weeks (months).... 

But I've been baking and cooking and freezing and frying and icing :D 

so I was bored one day... what do I do when I get bored and fidgety ?! I bake!!! Made a pavlova. Came out quite well I must say (at least since it was my first time eva)

The recipe was adopted from Donna Hay. Quite easy really!!!

Pavlova

• eggwhite (approximately 4 eggs)
• 1 cup (220g) caster (superfine) sugar
• 2 tablespoons cornflour (cornstarch), sifted
• 2 teaspoons white vinegar
• 1 teaspoon vanilla extract
• I used a small pack of anchor whipping cream.. which works fine.. you can even use the kothmale heavy/double cream.  
•  You can use any fruit you want. I used mango and passion fruit ( added a wee bit of sugar to cut the tartness)

 How to Make... in a few easy peasy steps!

• Place the eggwhite in the bowl of an electric mixer and whisk until stiff peaks form. 
• Gradually add the sugar, whisking well, until the mixture is stiff and glossy.
• Add the cornflour and vinegar and whisk until just combined. 
• Shape the mixture into an 18cm round on a baking tray lined with non-stick baking paper.

 

•  Reduce oven to 120°C (250°F) and bake for 1 hour 20 minutes.
• Turn the oven off and allow the pavlova to cool completely in the oven.

•  Whisk the cream until soft peaks form. Spread over the pavlova with fruits you pick.

Serves 8–10.* You’ll know when the meringue is stiff and glossy because the mixture will have tripled in volume and stands up when the beaters are lifted.* The low heat puffs up the meringue while the long cooking time dries it out to give you a lovely crisp shell.* Store your pavlova, undressed, in an airtight container at room temperature for up to 5 days.

Quick tips for the meringue

●Make sure the eggs are room temperature before you start whisking.
●Make sure there is no water in the bowl you use to make the meringue.
●only top the pav with fruits and cream just before serving.
●If its left over, don't worry just keep it in the fridge. Will stay unspoilt for 2-3 days (with fruit topping)


Let me know how it comes out!!

xoxo
D 

Paan Paan's Dark Rye

I made my first visit to Paan Paan the other day. A little late, I know. Paan Paan is a small place with lots of attitude, and awesome customer service (seriously, how many people greet a customer genuinely these days...) and smells delicious the moment you step in.

Their sliced brown bread is awesome and so is the loaf. I bought their Dark Rye Bread (Rs. 350) to try and DARK and RYE it was!! :/

It had the consistency of a chocolate cake gone wrong (Like, "Honey I forgot the baking powder" kind of wrong) and frankly tasted a little shitty. I gave half away to Mom (gah! regretting now)...and took the rest home to have it in the night.

But let me say, it is absolutely BRILLIANT toasted. Just slice it, TOAST it and slather some butter while hot. (Diet, fail) Mustard paste, Marmite and butter tasted better.

On another note, Beet had also brought some pork sausages from a Pusellawa Farm Shop, and even though it looked like something out of Ankh-Morpork, it so well seasoned, so meaty (doesn't feel processed, just meaty-meat O.o) and SO good.

 
I think so... :D

A bowl of Yum

Recipe for a bowl of Yum 

Italian tortellini stuffed with prosciutto
Seasoned chicken from Pussellawa Farm shop
Local mozzarella cheese
Herbs


Boil tortellini for 15min or so, drain. Devil the bejesus out of the chicken. Serve together in a bowl. Top with grated mozzarella mixed with herbs.

EAT!

Pink soup

Hello there!!!

So post-marraige has been blissful. The first few weeks saw me calling Mom and Doodle for the simplest recipies such as Onion Sambol because truthfully, I have been pampered all my life and never had to cook for myself or anyone ever. The funniest thing is, after the question "How's married life?", the next thing any Sri Lankan newlywed would be asked is, "Sooo....are you cooking?"... This irked me after a few months because its as if the man would die of hunger just because his mother's cooking wasn't at hand.

Geez. Give me a break.

Anyway, I digress. I am a happy recipe-book-buyer, and happened to come across a book called "Mmm...soups" at Arpico. After browsing through it, I was seriously face-palming myself at how frikking EASY making soups were. Seriously..if I had known this before...I'd be making soups all my life!!!

Anyway...so I made a few soups for a few months, inventive as I went along. One evening, I realized we had a whole beetroot left behind in the fridge and decided to make it into soup without telling Beetroot (Husband now affectionately called Beetroot from here onwards)...because he HATES beetroot for some odd reason.

Luckily, as Beet hungout in his man-cave (his TV/ surround sound/ Xbox room), I quickly whipped up the beet soup and added some leftover fish to make it a little more nuitrious.

NOTE TO SELF: NEVER add the fish with skin ON, into soup. Results may vary but my wonderful beet soup definitely had a weird fishy aftertaste.

Let me quickly share the recipie -

Take the beet, wash and cut into smallish square. Potatoes/ celery/ carrots can also be added as wished. Add some olive oil into a deep pan, add onions, garlic and let it sweat on low heat. Must sweat, not go brown. Add beet and other veggies, stir it a bit and let it be. Add stock. (I used diluted Ma's chicken stock power - but I fancy real stock must be much better)... Add the fish and let it boil, them simmer. Add salt and pepper to taste. Once the soup is amulgamated, sieve it, take off any fish bones, puree the vegetables and add back into the soup, add some milk or cream and serve.

For Dee's sexy croutons

Add olive oil into a flat pan, brown some squares of bread on it.

Serve soup into a bowl, add bread and top with a little grated cheese.

Serve to unsuspecting beet-hating Beet and watch in glee.

Beet liked the soup quite a bit and was pleasantly amused at the colour too. I must say this is one of my favorite soups to make and the colour is pretty rad too.

 
Happy cooking!