Spinach and Cheese Stuffed Buns

Not many of you would know that I have a little vegetable patch in my garden where I grow seasonal vegetables and great pride in. My Instagram followers would know that as I share pictures often of my produces.This winter I enjoyed cauliflower, loads of coriander and a some lovely spinach – free from pesticides, totally organic. There is also broad beans and beetroot that’s growing beautifully, more on that later. The idea was to do something fun and fresh with the home grown spinach and I finally turned them into a stuffing for buns. Mixed with cottage cheese and parmesan , it turned out to a quite a treat for the family.

spinach buns 1Baking  is so much fun, its just that I need to push myself a bit. And everytime I tell myself that I will do it more often. For now enjoy the Spinach and Cheese stuffed Buns. I made them with flour but it will work very well with half flour – half wholewheat flour as well. Next time I am going to try that.

spinach buns

Spinach and Cheese Stuffed Buns
Author: 
Recipe type: Breakfast
Cuisine: Breads
 
A filling bun recipe that works very well as a breakfast dish.
Ingredients
  • For the filling:
  • Spinach - 1 small bunch - finely chopped
  • Onion - 1 small - finely chopped
  • Cottage cheese/paneer - half a cup - crumbled
  • Parmesan/cheddar cheese - grated - half a cup
  • Pepper - to taste
  • Salt - to taste
  • Chili flakes - a pinch - optional
  • Olive oil - 1 tbsp
  • For the buns:
  • All purpose flour - 2½ cups
  • Instant yeast - 1½ tbsp.
  • Milk - half a cup- a little warm
  • Salt - a pinch
  • Sugar - 1 tsp
  • Warm water - half a cup
  • Sesame seeds - for garnish
Instructions
  1. Making the filling:
  2. In a pan heat the olive oil.
  3. Add the chopped onions. Saute till transluscent.
  4. Add the chopped spinach and sauté.
  5. Next add the crumbled cottage cheese.
  6. Season with salt and pepper and chili flakes if using.
  7. Remove from heat, mix in the grated cheese.
  8. Keep the mixture aside to cool.
  9. For the buns:
  10. In a bowl add the flour, yeast,salt and sugar.
  11. Gently add the milk and start kneading into a soft dough.
  12. Add some warm water if required.
  13. Keep the rough dough aside for 10 mins.
  14. Now take the dough on a flat surface , sprinkled with flour , add the oil to the dough and start kneading.
  15. The dough needs to be kneaded into a smooth springy ball. You need to do it for atleast 5-7 mins.
  16. Take a bowl, grease it with some oil and keep the dough in it covered with a cling wrap. Keep the bowl in a warm place. I put it inside the micro or OTG.
  17. The dough will take almost an hr to rise and would have doubled in size.
  18. Take the dough out on a flat surface again and gently knock out the air. Give it a gentle knead.
  19. Now make small balls out of the dough. Makes approx. 10 balls.
  20. roll it out a little and fill in with the spinach cheese mixture.
  21. pull in the sides and roll into small balls.
  22. Arrange the prepared balls in a lined baking tray , cover with a soft cloth and let it rise again for 30 mins.
  23. Brush the balls with some milk, sprinkle sesame seeds on top and bake in a pre heated oven at 180 deg C for about 15-20 mins.
 

Peanut Butter Cupcake with Chocolate Cream Frosting

It was my 8 year olds first day in school after the winter vacay and I wanted to make sure something special waited for him when he got back. Of late he has gotten hooked on to the Masterchef series and has been picking up culinary jargons which of course makes his mama very pleased. I am also hoping this would broaden his eating horizon as well as he will overcome his fear to try out different things as and when . Now peanut butter is not something he would particularly enjoy but in the avatar of a cupcake with a gooey chocolate frosting , it will surely brighten up his day.

peanut butter cupcake main

The initial idea was to make some cookies but then I came across this at Sallys Baking Addiction – a truly wonderful blog to follow if you are an avid baker. The recipe is loosely based on hers with my twist of the chocolate cream frosting which is very different from your usual ganache , but so delicious.

peanut butter cupcakes 2

 

Peanut Butter Cupcake with Chocolate Cream Frosting
Author: 
Recipe type: baked goodies
Cuisine: continental
Serves: 12 cupcakes
 
An easy way to use up peanut butter
Ingredients
  • For the Cupcakes:
  • Flour - 1 cup
  • Granulated sugar - 1 cup or a little less
  • Eggs - 2 nos
  • Butter - ¼th a cup
  • Peanut Butter - ½ a cup
  • Vanilla essence - 1 tsp
  • Baking powder - 1 tsp
  • Milk - 2 tbsp.
  • For the Chocolate cream frosting:
  • Powdered sugar - 4 tbsp.
  • Cocoa powder - 2 tbsp.
  • Cream - 2 tbsp. - I used Aul low fat cream
  • Butter - ½ a cup
Instructions
  1. For the cupcakes:
  2. In a bowl whisk together the sugar, butter and peanut butter. Use a handblender for better results.
  3. Add in the eggs, one at a time, mixing well after each addition.
  4. Sift the flour and baking powder together.
  5. Add the vanilla essence.
  6. Add the flour mixture in two batches , folding it into the sugar- butter mixture.
  7. Add the milk and give it one good stir.
  8. Fill up the prepared muffin cups with this mixture and bake for 15- 20 mins in a preheated oven at 180 deg C.
  9. Once done, let it cool before frosting the cupcakes.
  10. For the Frosting:
  11. In a bowl, whisk the butter well. Add the sugar and cocoa powder I, and whisk it into a smooth mixture. Add the cream and mix well.
  12. Fill up a piping bag with your favourite nozzle.
  13. Fill this mixture in and frost the cupcakes. Garnish with some sprinkles of your choice.
 

Cherry Cheese Chocolate Cake

I will begin with wishing all my readers a very happy new year. A new year , a new hope, a new chance , same dreams but a fresh start. A new year with loads of love and happiness and good food of course. Last year wasn’t really how I wanted to focus on this blog of mine. Something that started as a hobby , as a passion but helped me achieve so much recognition and knowledge. I want 2016 to be the year of My Food My Life , where I can take a few plunges that I have been thinking of for a while now. Cooking and sharing continues for sure in and keeping with the tradition sharing this super recipe of Cherry Cheese Chocolate Cake . It was an experiment gone right and I am so happy to share it here.

cherry cake 1

 

Cherry Cheese Chocolate Cake
Author: 
Recipe type: Cake
Cuisine: Continental
 
A beautiful chocolate cake that is rich and festive.
Ingredients
  • Butter - ½ cup
  • Flour - ½ cup
  • Cocoa powder - ⅓ rd cup
  • Sugar - 1 cup
  • Vanilla essence - 1 tsp
  • Baking powder - ¼ tsp
  • Egg - 2 nos
  • Cream Cheese - ½ cup - whipped well along with 1 tbsp. icing sugar
  • Cherries - a few
Instructions
  1. In a microwave safe bowl , melt the sugar.
  2. Remove from heat and stir in the sugar, eggs and vanilla essence.
  3. Mix in the flour, cocoa powder and baking powder.
  4. Spread batter into prepared pan.
  5. Put dollops of the cream cheese mixture on top of the batter and swirl it around with a toothpick.
  6. Garnish with the cherries .
  7. Bake in a preheated oven for 35-40 mins at 175 deg C.
 

Vanilla Pudding Cake with Salted Caramel Sauce

Pudding cakes are my favourite dessert to make in winter. Easy to make with staple pantry ingredients, it translates to sheer comfort and deliciousness. Something that you would want to make over and over again for your dear ones. The cakes here is baked using the broiling method which keeps them super moist while they bake. I would suggest you serve them warm coz that makes all the difference. Serve with a drizzle of your favourite sauce, like I did with bitter salted caramel sauce. It complements the sweetness of the cake so well.  My 8 yr old’s verdict was that its turned out yum!

caramel pudding cake

This Christmas if you don’t want to go the usual fruit cake way, then this is the perfect treat for you and your guests. Just tip in the baking tray into the oven as you start your dinner and by the time you are done the cakes will be ready to be devoured. Of caramel is not your thing , go for a simple ganache or even a vanilla custard maybe. It should make you happy!

caramel pudding cake 1

Vanilla Pudding Cake with Salted Caramel Sauce
Author: 
Recipe type: Dessert
Cuisine: Continental
 
Easy tea cakes served with your favourite sauce
Ingredients
  • Flour - 1 cup
  • Castor Sugar - ⅔rd cup
  • Eggs - 2 nos
  • Olive oil - ½ cup
  • Baking powder - 1 tsp
  • Vanilla essence - 1 tbsp.
  • Milk - 3 tbsp
Instructions
  1. Sift the flour and baking powder together.
  2. Mix the olive oil and sugar together till light and frothy.
  3. Add the eggs , one at a time, beating well after each addition
  4. Add the vanilla essence.
  5. Now fold in the flour mixture into the batter.
  6. Add the milk and mix it into the batter.
  7. Grease with butter your cake moulds and line with flour.
  8. Pour the cake mixture half way through the moulds.
  9. In a baking tray, pour half a cup of water.
  10. Place the cake moulds on the tray.
  11. Bake in a preheated oven for 15 mins at 175 deg C.
  12. Serve warm with a drizzle of your favourite sauce.
 

Sending this recipe to the Baking Palooza Event on Kolkata Food Bloggers

logo baking

Cream Cheese Mustard Knots

A big hello to everyone. Well, I have been MIA for sometime now reason being a frenzied puja season. First an all girls holiday, then off the baaper bari for pujo and now back but neck deep into Diwali preps! Busy soul me! But then that’s how I like it to be. Being busy, keep doing something or the other but definitely keep going back to what I love most – creating new dishes in my ktichen and then blogging about it. My little time off to Goa with my girl friends worked wonders and completely rejuvenated me. And as usual my visit to my moms house was filled with laughter and food.

This Cream Cheese Buns recipe is something I saw Rachel Khoo make on TV the other day and I was kicked to make them too. Just followed a basic bun recipe and then filled them up with herbed cream cheese. Very easy and flavorful. The knots might seem a bit difficult to make so you can make your usual stuffed bun shape. It will work just fine.

buns main

 

I am hoping that I will be very regular with blogging and sharing from now on and continue to follow my passion! It is something that has given me a lot – new friends , recognition and much much more.

buns 2

 

Cream Cheese Mustard Knots
Author: 
Recipe type: Baked goodies
Cuisine: Continental
 
Cream Cheese filled crunchy buns
Ingredients
  • Flour - 2 cups + 2 tbsp for dusting
  • Dry Yeast - 1 tbsp
  • Sugar - 1 tsp
  • Salt - 1 tsp
  • Milk - 2 tbsp
  • Lukewarm water - half cup
  • Olive oil - 1 tbsp
  • Cream cheese - half cup
  • Mustard sauce - 2 tbsp - I used chunky Dijon mustard
  • Dried rosemary - 1 tsp
  • Dried thyme - 1 tsp
  • Egg - 1 - lightly beaten for egg wash
Instructions
  1. In a cup take the lukewarm water, mix the sugar and the yeast. Keep aside for the mixture to get frothy.
  2. In a mixing bowl, add the flour and salt. Add the yeast mixture and form into a dough. Add the 2 tbsp milk and olive oil and roll into the dough.
  3. Dust a surface with some flour, knead the dough into a smooth soft ball. This will take about 7-10 mins.
  4. The dough shoud get springy and soft.
  5. Grease a bowl with a little olive oil, keep the dough in it to rest for 30 mins preferably in a warm place.
  6. After 30 mins, the dough would have become almost double in size.
  7. Take it out on a flour dusted surface and gently knock out the air.
  8. Now to make the cheese filled buns.
  9. Now roll the dough into a 2 cms thick sheet.
  10. Spread the cream cheese evenly on the surface.
  11. Next spread the mustard sauce on top of the cream cheese.
  12. Sprinkle the dried herbs on top .
  13. Now gently roll the dough into a cylinder.
  14. Cut into roundels and place on a baking tray lined and greased.
  15. Brush the roundels with beaten egg and bake at 180 deg C for 20 mins.
  16. Serve warm!
 

Spicy Keema Rolls

Every now and then its nice to roll up some yeasty dough and create baked goodies in the kitchen. Bread baking gives a high that cannot be explained! The sight of the dough rising up to a perfect double , the heady aroma of that freshly baked bun filling up your home brings in a lot of happiness to my life. And when the two boys munch up on these goodies it just doubles up the joy. Spicy Keema Rolls are very easy to make, well as usual you would say! keema roll 1

 

keema roll

 

Spicy Keema Rolls
Author: 
Recipe type: Breads
Cuisine: Fusion
 
An easy baked mutton mince bread rolls
Ingredients
  • For the bread rolls:
  • Plain Flour/ maida - 2½ cups
  • Dry yeast/ fast action yeast - 2 tbsp.
  • Luke warm water - 100 ml
  • Sugar - 1 tsp
  • Salt - 1 tsp
  • Olive oil - 2tbsp
  • Egg - 1 lightly beaten
  • For the mince filling:
  • Mutton mince - 250 gms
  • Onions - 1 medium - finely chopped
  • Tomato puree - 1 tbsp.
  • Chilli powder - 1 tsp
  • Cumin powder - 1 tsp
  • Tumeric powder - 1 tsp
  • Salt - to taste
  • Ginger /garlic paste - 1 tbsp.
  • Garam masala powder - 1 tsp
  • Green chillies - 1 or 2 finely chopped
  • Refined oil - 1 tbsp
Instructions
  1. First lets make the dough for the rolls.
  2. In a cup take the lukewarm water, dissolve the yeast and sugar and keep aside for the yeast to activate for 10 mins till the mixture froths up.
  3. In a bowl, take the plain flour, sugar and olive oil. Mix the yeast mixture and knead into a soft dough.
  4. Knead the dough for atleast 7-8 mins, till its soft and springy. Cover with bowl with a cling wrap and keep in a warm place for the dough to rise and double up in size.
  5. In the meanwhile, in a pan heat the oil. Fry the chopped onions, ginger garlic paste till translucent.
  6. Add the mutton mince, chilli powder, turmeric, cumin powder and the tomato puree.
  7. Mix well and cook the mixture till it gets a nice brown colour.
  8. Now add the salt, chopped green chillies and the garam masala powder. Add half cup water, cover and let it cook till the water dries up and the mince is cooked.
  9. Remove from heat and keep aside to cool.
  10. Now back to the dough.
  11. The dough would have doubled up by now. Take it out on a flat surface and with light pressure punch out the air. Knead very softly and make 8-10 small balls.
  12. Roll out each ball into flat oval shape.
  13. Place a spoonful of the mince in the centre and make 4 cuts on each side of the rolled out dough.
  14. Now give them the shape of a braided roll by rolling up the cut sides into the opposite side and tightly securing the mince inside.
  15. Make all the rolls similarly.
  16. Place the rolls on a tray lined with foil and brush each rolls with some lightly beaten egg.
  17. Preheat oven to 180 deg C and bake the rolls for 15-20 mins till they get a nice golden colour.
  18. Serve hot.
 

Apple & Raisin Tea Cake

Weekends call for something sweet and homemade. Weekends call for baking. Weekends call for Apple & Raisin Tea Cake – so that you can curl up with your favourite book in your favourite pajamas and indulge. And to top it this is another super easy – sure winner recipe. So whats stopping you fellas? Put on your baking hat and make your loved ones happy. Sure it will make you happy too.

apple tea cake

 

apple tea cake 2

 

Apple & Raisin Tea Cake
Author: 
Recipe type: Cake
Cuisine: English
 
A light summery tea cake
Ingredients
  • Flour - 1 cup + 1 tsp
  • Sugar - 1 cup
  • Eggs - 2 nos
  • Butter - 100 gms
  • Baking powder - 1 tsp
  • Brown sugar/demerera sugar - 1 tbsp.
  • Apples - 2 small - cored and diced
  • Cinnamon powder - 1 tsp
  • Raisins - a handful
Instructions
  1. Preheat oven at 180 deg C.
  2. Grease and line a loaf tin.
  3. In a bowl , add together the diced apples,raisins,demerera sugar and cinnamon powder. Mix everything and keep aside.
  4. Sift the flour and baking powder together.
  5. In another bowl, cream together , sugar and butter, till light and fluffy.
  6. Add one egg at a time and beat after each addition.
  7. Gently fold in the flour into the mixture and form a batter.
  8. Add 1 tbsp. of the apple mixture to the batter.
  9. Pour into the greased tin and top with the remaining apple mixture.
  10. Bake for 35- 40 mins at 180 deg C.
  11. Serve warm.
 

Chili Cheese Toast

When it rains , my food cravings rise up phenomenally. I am sure its the same  for many of you. Our taste buds would salivate thinking about the sinful fried goodies like pakoras,bhajias and chop and cutlets for us Bangalis. Of course there is the Khichudi and endless cups of tea. But there are also times when you want to indulge , at the same time want to avoid too much of oily fried stuffs. This is exactly when you need to make yourself a plate of Chili Cheese Toast. Hardly any effort required , you can make many variations and treat yourself to some yummy good ness. Plus its baked!

chili cheese toast

 

Here I have only used cheese and chopped green chillies but another variation that I often make is adding some chopped salami to the topping. You could also use corn or paneer or sliced sausages – options are many.

chili cheese toast 1

 

Chili Cheese Toast
Author: 
Recipe type: Baked Goodies
Cuisine: Snacks
 
Cheesy toasts to take care of your rainy day cravings.
Ingredients
  • Small round buns - 4 buns sliced into half. You could also use normal bread slices
  • Cheddar cheese cubes - 2 cubes - grated
  • Mozarella /Pizza cheese - 2 tbsp. grated
  • Butter - 1 tsp
  • Green chillies - 1 large - finely sliced. Use more as per your taste.
  • Red chilli flakes - for garnish
  • Coriander leaves - for garnish
Instructions
  1. Cut the buns into half.
  2. Mix together the grated cheddar cheese,mozarella cheese,green chilies,and butter together.
  3. Put a tbsp. each on top of the buns.
  4. Sprinkle a little chili flakes on top.
  5. Bake in a hot oven for 10 mins.
  6. Garnish with coriander leaves and serve hot.
 

I am sending this super easy recipe to the ongoing Monsooon event at KFB

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Sausage Rolls – Perfect for winter evenings

I love winter afternoons. They are perfect to do some baking..perfect to dole out some goodies from my kitchen…perfect to show my loved ones that I love them! The aroma of baking fresh bread at home just adds to the pleasure. So today I made this very easy Sausage Rolls just perfect to go with your evening cuppa.

sausage

sausagerolls

 

I had made a few dozens of these sausage rolls for KFB’s maiden Bake sale and they were my bestsellers! Extremely easy to make and lovely to eat..what more does one want from life.

Sausage Rolls - Perfect for winter evenings
Author: 
Recipe type: Baked Goodies
Cuisine: Continental
 
Baked sausage rolls
Ingredients
  • Flour / Maida - 1½ cup + a little more to adjust the dough
  • Instant yeast - 1 pack - approx. 7 gms
  • Salt - 1 tsp
  • Sugar - 1 tsp
  • Milk - half cup
  • Olive oil - 2 tsp
  • For the filling:
  • Chicken sausages - 12 nos
  • Readymade pasta sauce - few tbsps.
  • Grated parmesan cheese - approx. 2 tbsp.
Instructions
  1. Making the dough.
  2. In a bowl add the flour ,instant yeast , salt and sugar. Add the milk gently and bind into a dough. Add the olive oil and knead the dough on a floured surface for atleast 10-12 mins till its soft, smooth and springy.
  3. Place the dough in an oiled bowl, cover with cling film and keep in a warm place. I usually place it inside the microwave.
  4. Let the dough rise for an hour. It will become double the size. take it out on a floured surface and knock down the dough gently.
  5. Now make 12 small sized balls from the dough. Roll out each into small rounds - like puris but not very thin.
  6. Apply some pasta sauce, place a cocktail sausage and sprinkle some grated parmesan cheese. Fold the two sides into the centre in the shape of a roll.
  7. Follow the same process to make all the rolls.
  8. Place each of the rolls in an oiled baking tray. You could also line the tray with some foil paper. Cover with a cling and let them rise again for 20 mins. Brush the rolls with some lightly beaten eggs.
  9. Bake in a preheated oven for 20 mins at 180 degree centigrade.
  10. Serve hot staright out of the oven . It even stores well for upto 2 days.
 

Mushroom Tomato Quiche – Rustic and Hearty

Having lived in Delhi for many years I miss a proper winter in Kolkata. The cold mornings making it impossible to get out of bed..still dragging oneself out to attend a class while in college or reporting at work later..those are my fondest memories of Delhi winters. Ofcourse there was the food…tucking into creamy sarson saag with crispy makki roti at a neighbourhood dhaba, those were the days. Endless cups of coffee and a hot water bag to keep me warm was what winter was all about.

Here in Kolkata I miss all that. The weather has just got a bit nippy here and everyday I pray that let it get a little more colder here. Winter also means whipping up hearty rustic dishes in my kitchen using freshest of winter produce. Been wanting to make a quiche for sometime and today seemed the perfect opportunity. Kept it simple and baked a delicious Mushroom Tomato Quiche and indulgently topped it up with some grated parmesan.

 

quiche 2

 

quiche 1

 

 

Mushroom Tomato Quiche - Rustic and Hearty
Author: 
Recipe type: Baked goodies
Cuisine: Continental
 
Hearty Quiche
Ingredients
  • For the pastry dough:
  • Flour - 1 cup
  • Butter - 50 gms - chilled
  • Egg - 1 lightly beaten
  • Salt - 1 tsp
  • For the filling:
  • Mushroom - 1 cup - thinly sliced
  • Onion - 1 medium - finely chopped
  • Garlic - 2-3 pods - crushed
  • Cherry tomatoes - a few - halved
  • Egg - 2 -lightly beaten
  • Cream - 1 cup - I used Amul
  • Salt - to taste
  • Pepper - to taste
  • Olive oil - 1 tsp
  • Oregano - 1 tbsp.
  • Chilli flakes - half a tsp
  • Grated Parmesan cheese - a handful
Instructions
  1. The pastry dough:
  2. Mix the flour, salt and the chilled cubes of butter with a fork or using your fingers until mixed well and resembles breadcrumbs. Now put in the beaten egg and make into a soft dough.
  3. Wrap the dough with a cling wrap and refrigerate for 20 mins.
  4. Making the pie crust:
  5. Roll the dough on a well floured board into a circle,rolling from the centre to the edge,turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half,place in a pie pan and unfold to fit the pan.
  6. Pierce the covered pie pan with a fork to avoid the pie crust from flaking up while blind baking.
  7. Bake the crust in a preheated oven at 180 degree centigrade for 10 to 15 mins till lightly golden in colour.
  8. Making the filling:
  9. In a pan heat the olive oil. Add the crushed garlic and sautee till light brown. Add the onion and let it sweat for 5 mins. Add the chopped mushrooms and cook till done. It will realease a lot of water...cook till that evaporates. Season with salt, pepper, oregano and chilli flakes.
  10. Remove from heat and let this mixture cool down.
  11. In a bowl add together the eggs and the cream. Season with salt and pepper and mix together with the mushroom mixture.
  12. Pour this mixture into the half- baked pie crust. Top with cherry tomatoes and a generous sprinkling of grated parmesan.
  13. Bake in a preheated oven at 180 degree centigrade for 20- 25 mins.
  14. Serve hot.